Sultan's Kitchen

[Nothing1234 2]

Amanda, what is CSA?

Community-supported agriculture (CSA) is a relatively new socio-economic model of food production, sales, and distribution aimed at both increasing the quality of food and the quality of care given the land, plants and animals – while substantially reducing potential food losses and financial risks for the producers. It is also a method for small-scale commercial farmers and gardeners to have a successful, small-scale closed market. CSA’s focus is usually on a system of weekly delivery or pick-up of vegetables, sometimes also flowers, fruits, herbs and even milk or meat products in some cases

http://encyclopedia.thefreedictionary.com/Community+Supported+Agriculture

[SilkyCandy 0]

Hi all.. I am new to the site and I am american But I have become accustomed and a big fan of egyptian food because of my family in-law from my 1st marriage. And I am still extremely close to my mother-in-law of whom I have learned all my egyptian cooking from. So finally after 8 years of waiting for her to take the time with me,searching on the net and asking friends in Egypt on the net too,I LEARNED TO MAKE GIBNA(gibna beida I think)which is my favorite cheese in the world. lol. Yes she called me over yesterday and she taught me. So I am listing the recipe as I learned it. and if anyone else has other methods or recipes for cheese or milk dishes of any kind, well I know ruzz bil laban(dessert) too, please let me know. And I will be trying so many recipes from here. They all look so delightful for those i have not yet tried. I hope you enjoy and thanks to all. Blessings and peace.

Gibna

Ingredients:

5 pound bag of nonfat dry milk

10 quarts of half/half(half cream)

1 1/2 pints of salt

1 pint of milk

8 tablets of rennet(junket)

optional:20 jalapeno peppers or any peppers you like to taste

Materials:

4 3x19 inch pans

1 large mixing bowl

1 10 quart sauce pot or larger

1 hand mixer or hand blender

1 large spatula for scraping

2 extra large glass jars for storage

1 hammer or meat tenderizer

1 slotted wooden spoon for stirring

Directions:

Take the large mixing bowl and sauce pot and place them on the counter or table. Near the stove is best as the pot will become very heavy. In the mixing bowl you will begin mixing the nonfat dry milk with each quart of half cream in 10 close to equal parts until all is used up. Starting with one quart of the half cream and one portion of the dry milk,pour into mixing bowl and mix or blend for 3 mins until mixture becomes frothy(runny but full of bubbles) with no lumps. make sure you scrape the sides of the bowl with the spatula while mixing. Once done pour mixture into sauce pot. Repeat this process six more times. For the next two portions you will add the half pint of salt divided between the portions. Put the last portion aside to add the rennet tablets later. Now that you have most of the mixture in the pot begin heating. A high flame is fine as it will slowly heat the large amount inside it. With the wooden slotted spoon stir often through heating process. Heat for 30-40 minutes until mixture is warm. Do not heat until hot or boiling. You should be able to touch the outside of the pot without burning your hand or discomfort. During this process but right before the last ten minutes of heating, take the hammer or meat tenderizer and smash all the rennet tables as fine as possible. Then pour all the smashed rennet into the last portion of the milk mixture. Stir until dissolved and add into the pot. Stir all the mixture in the pot almost constantly until a warm but not temperature is reached.Turn off the flame. Next line up the 13x9 inch pans. Then using a large cup or bowl, pour the mixture into each pan until half full. There will be a small portion left. Pour it in each pan equally. Let them sit 6 hours or more,over night is fine.

Final Prep and Wait Time:

After 6 hours or the next morning check for the cheese to be mostly firm but it will not be completely firm.Cut the cheese around the lining of each pan and then cut it into 2x2 inch cubes.Open the remaining pint of salt and spread the salt over the top side of all the cheese in each pan. let the pans sit again for one day. The next morning turn the cheese over to the bottom side. cover all with the rest of the salt and let it sit again for a day. The next morning put the cheese in both jars equally. Add peppers too(optional). Close the jars and let the cheese sit for two days. during this process it will expel whey. After the two days there should be about a 1/4 of space left at the top. Take the pint of milk and warm on the stove for 5-7 minutes at medium heat until warm. let stand until cool. Then pour the milk into the empty space of each jar until full. it is ok of there is milk left over. Seal the jars tight with the lids and let the cheese sit for fifty days. Once the time passes,the cheese has aged you now have Gibna beida. Enjoy.

NOTE: This recipe takes time and patience but also very easy. And its well worth it to make. You can start with smaller amounts such as two pounds. and just split up the ingredients accordingly. My mother in law just happens to make gibna for a family of about 10 in one household so its why she makes so much at once.

[~ameriptian~ 54]

Ok, this is my first contribution to the thread

* Hawawshi

Cuisine : Egyptian/Middle Eastern

Main ingredients : Baladi Bread or Pita Bread, Minced meat, Spices

Time of preparation : 30 Minutes

Time of cooking : 40 Minutes

Serving : 5

Ingredients

1 kg Minced Meat

5-6 loaves Bread,pita

3 Onions,chopped

1 Green Chili Pepper,cut into very small pieces

1 Tomato,small size, grated

1/2 cup Corn Oil

2 tbsp All Spices

1/4 tsp Nutmeg

Salt and Pepper (I also used Cumin, Seasoning Salt, a sprinkle of garlic powder, and a little bit of chili powder for me and John since I used sweet green pepper instead of chili pepper for the kids).

Directions

In a food processor or a meat grinder, mix minced meat, onions, chili pepper, tomato, all spices, nutmeg, salt and pepper.

Open quarter of bread loaves on the side. Divide meat mixture inside bread and spread with your hands to make an even layer about ¾ cm thick. Spread meat till the edges.

Brush bread loaves from both sides with oil. Put each loaf on a piece of aluminum foil and fold the sides over the loaf.

Heat oven to 350 C. Put hawawshi folded in aluminum foil in oven on the middle rack for about 30-40 minutes until meat is cooked and bread becomes crispy. Serve immediately.

[CasandraYounes 0]

Awesome, I'll definitely get it next time around inshaAllah, along with the Blue Corn and Chocolate book.

Also, I am beyond in love with the Kneadlessly Simple book. I made light whole wheat bread this weekend, and it was fabulous <img src="http://www.visajourney.com/forums/public/style_emoticons/<#EMO_DIR#>/star_smile.gif" style="vertical-align:middle" emoid="" border="0" alt="star_smile.gif" /> The only problem I encountered was that it rose too much the second time around and overflowed the pan, but I think that's because it calls for a cool room rise the first time around, and we don't really have a cool room in our hot hot hot apartment. Also, I let it rise for 3 hours while I was out shopping, instead of the 2 it called for. But, it was still very very tasty.

I've got another batch of the pot bread rising at home right now and inshaAllah I'll bake it tonight. I'm going to have to start buying flour in bulk <img src="style_emoticons/<#EMO_DIR#>/kicking.gif" style="vertical-align:middle" emoid="" border="0" alt="kicking.gif" />

I also made creamy potato and roasted garlic soup from the love soup book, and it is delicious too. I *heart* garlic.

Here's a picture of my first pot bread attempt. I ended up getting a 5 quart dutch oven, which is alas, too big. The loaf ended up a little flat, but it was still very very tasty. I'll have to keep my eye out for a 3-4 quart dutch oven on sale some time

<img src="http://img.photobucket.com/albums/v211/rahma/Food/100_2225.jpg" border="0" class="linked-image" />

Your bread looks so yummy...I am glad that the cookbooks list was posted. Its as if God had been listening to me these past few days. I had been looking for new things to change our diet because I feel so drained and awful. Basically we want to start cooking (well more of I) more healthier. I am a cookbook fanatic, but since I have been so busy with school, just let them sit. When my grandmother died, thats what I got. So now with the help of my MENA fam, I can revamp my love for cooking wish dishes from all over. Thanks everyone.

*I need to get on the bandwagon with organic though. Any suggestions for starting small because my hubby doesn't like to overspend at all.

Edited May 6, 2010 by CasandraYounes

[zahra 11]

I recently bought the book Artisan Bread in Five Minutes a Day, and it has been life changing. I highly recommend it for those with Moroccan spouses or anyone else who eats bread a lot. I had never even tried to make bread, and I was scared to work with yeast, but this makes it so easy, and there is no kneading involved. Also, you make a lot of dough at once and then you can just take a piece each day out of the refrigerator and cook it and have fresh bread. And once you have the dough you can also use it in any way - regular bread cooked in the oven, or something closer to naan or Moroccan bread that you fry. I could go on and on...

[CasandraYounes 0]

I recently bought the book Artisan Bread in Five Minutes a Day, and it has been life changing. I highly recommend it for those with Moroccan spouses or anyone else who eats bread a lot. I had never even tried to make bread, and I was scared to work with yeast, but this makes it so easy, and there is no kneading involved. Also, you make a lot of dough at once and then you can just take a piece each day out of the refrigerator and cook it and have fresh bread. And once you have the dough you can also use it in any way - regular bread cooked in the oven, or something closer to naan or Moroccan bread that you fry. I could go on and on...

Wow, thanks for the advice. You are absolutely right because with the money I spend buy bread close to two times aa week, I could really be saving myself. I myself have never tried making bread either or using yeast, except for fried variations. Thanks for the tips and I have made a book list and look forward to getting some of the recommended books.

[MrsAmera 41]

Cassandra -

Moroccan bread is pretty easy to make because you don't have to leave it to rise very long (if at all). If you have a stand mixer it's even easier.

As for going organic - i'm not sure what you're shopping habits are now or how much you generally spend, or how you cook/eat. BUT that being said I feed a family of 4 for less than $100 a week on 95% organic foods. We don't buy bread, I make it (sometimes we get it from Jimmy John's sandwich shop - their day old bread is $.40 a loaf!) I get a lot of my dry ingredients from a bulk food store. the rest of my shopping is mostly produce, breakfast cereals, dairy. If you want to talk more feel free to PM me or visit my blog http://marocmama.blogspot.com and send me an email from there.

[Henia 11]

Yes Amera is right NA bread is easy to make!

Mix and rise, shape then bake ... easy!

[Teffah 5]

This thred is soo old, but look for food ideas and this looks so good!!!! My husband does not like my cooking, nor does he like any American food, unless it's from McDonald's - go figure.

I tried a new recipe tonight and Hachemi and I really liked it.

Bon Appetit!

GREEK GYRO MEAT

1 lb. ground lamb (or use 1/2 ground lamb and 1/2 ground beef)

1/2 c. very finely chopped (or shredded) onion

2 tsp. fresh minced garlic

3/4 tsp. salt (preferably sea salt)

1/2 tsp. dried ground marjoram

1/2 tsp. dried ground rosemary

1/4 tsp. black pepper

Pita bread

Mix everything together and let sit in the refrigerator for 1-2 hours. (Go ahead and make the Gyro cucumber sauce recipe below). After 1-2 hours take the meat out and blend it in a food processor for 1-2 minutes. (When cooked, this will help give it a more traditional gyro feel on your palate. Otherwise, it just takes like cooked minced meat.)

Form into a meatloaf shape and bake in the oven for about 45 minutes to 1 hour, at 325ºF. It should be a bit dry.

Slice gyro meat thinly and place on (or in) pita bread, Garnish with the cucumber sauce. I also put some chopped tomatoes and a little lettuce and folded the ends of the pita over the top of the meat.

While meat is in the refrigerator make Gyro cucumber sauce.

GYRO CUCUMBER SAUCE

The secret to make thick gyro sauce.

When it comes to making thicker cucumber

sauce... moisture (water) will make the sauce

run thin.

Ingredients

8 oz. plain yogurt (not low-fat) water drained off

1 medium cucumber (with skin, pulp and seeds removed)

1/8 teaspoon white pepper or 1/2 teaspoon black pepper

1 teaspoon salt

1 teaspoon white sugar

2 tablespoon dill

2 peeled garlic cloves, finely minced

Juice of 1/2 lemon

Method

Place 1 medium cut up cucumber in a chopper (peel skin, remove pulp and seeds as they are very bitter,) chop until finely chopped or (can be grated) Spoon out on paper towels to soak up as much moisture as possible, place the chopped cucumber in a small bowl then stir in 2 finely minced garlic cloves, juice of ½ lemon, 1 teaspoon salt, 1 teaspoon sugar, ½ teaspoon black pepper, 2 tablespoon dill. Pour off any water from the yogurt and blend in 8 oz, regular yogurt (not low fat) do not over-mix. Cover bowl and immediately place in refrigerator until ready to use.

[MrsAmera 41]

Theresa when my husband came he didn't like most American food that I made either- that's why I had to learn how to cook Moroccan food. The longer that he has been here the more open minded he has gotten about trying things though he still loves Moroccan food the best. Check out Henia's blog and

my blog for some recipes your husband might be more familiar with.

Edited July 11, 2010 by MrsAmera

[msheesha 548]

I'm sure this has been discussed ad nauseum in the past, but I wasn't a part of the convo. I'll also try to do a search, but has anyone found a good couscous steamer? Preferrably one that does well with the couscous that is already formed? (i.e. - I'm not making the couscous myself by hand but buying it from the store, if that makes sense).

Thanks

[MrsAmera 41]

Ever since discovering clay couscous steamers I've decided to get this one;

http://www.claycoyote.com/index.cfm/Cous-Cous-Steamer-and-Colander/n/fuseaction/product.display/product_id/42/

Can't wait to try it! I think it will have less sticking (an issue with metal steamers). Will let you know how it turns out!

I'm sure this has been discussed ad nauseum in the past, but I wasn't a part of the convo. I'll also try to do a search, but has anyone found a good couscous steamer? Preferrably one that does well with the couscous that is already formed? (i.e. - I'm not making the couscous myself by hand but buying it from the store, if that makes sense).

Thanks

[msheesha 548]

I'm only looking at it from iPod so don't know if I'm missing anything on the page but it didn't look like it had a lid. Does it?

Has anyone used the tagine from Ikea? We bought that tonight and I'm interested in if others have used it.

[MrsAmera 41]

Nope that steamer doesn't have a lid. My couscous steamer from Morocco doesn't have a lid either. I think if it did have a lid the couscous would end up a lot more wet than it's supposed to be.

[msheesha 548]

Ah, interesting!

I'm going to have to visit your blog; I'm a novice in Moroccan cooking!

My husband has been doing most of the Moroccan cooking and I've been trying to pick up some pointers here and there!