Sultan's Kitchen

[~Jackie~ 30]

Final date: Kanafa making commences at 11am Wednesday Oct. 25th. JP, book your flight, Dawn, pm me for my address and you are welcome. Anybody else want to join us?

Jackie

[sarah and hicham 3]

Final date: Kanafa making commences at 11am Wednesday Oct. 25th. JP, book your flight, Dawn, pm me for my address and you are welcome. Anybody else want to join us?

Jackie

So what time is the slumber party for the countdown!?

[honeyblonde 0]

FATAAYER BIS-SABAANIGH -- SPINACH PIES

I'll have to make this to take to work. Last week was the Greek festival and I commented that I knew how to make Spanakopeta (sp?). Our secretary told me that I should make a pan and bring it to work, but these look so much easier to serve to a group and seem to be almost the same thing, just a different form.

Bamia-Okra Stew with Meat

This is one I WON'T be trying. Abdel and I were looking at a middle eastern cookbook together last week and he found a picture that looked very much like this. He commented that he hated Okra and I was quite happy - so do I.

This recipe has NEVER turned out right for me and my mom swears it's because I substitute vinegar for the wine

VP, I used to not be able to afford cooking wines so when a recipe called for white wine I found that chicken broth worked really well. I didn't even buy the canned kind, just used water and bouillon. You can decrease the water and use more bouillon for a richer flavor too.

Whenever Abdel gets all mushy and says he wishes we had met when we were younger so we could have had more years together, I tell him he wouldn't have liked that because I was a horrible cook when I was younger. It's a miracle my kids' dad is still alive. It's good you are practicing before your hubby gets here so you don't kill him with your cooking when he does. You'll get better with practice, especially with these ladies to guide you.

OMG this is soo cool, a Cookbook Wiki with cuisnes of the world!!! So many recipes and they are seperated by country

Thanks JP! I really like that it tells what spices are common in a certain cuisine, since I cook a lot of "just go see what's in the kitchen and make something up." Knowing what spices make a specific cuisine really helps when I do that.

[honeyblonde 0]

Ok, here's what I made for breakfast.

Abdel says they make something called chekchoukah that is like this only it doesn't have the corn in it and I'm guessing probably not the cheese either. He thinks that's a regional name for it though.

2 Tablespoons Olive Oil

1 Small Onion (Peeled & Chopped)

1 Anaheim Pepper (Washed, Seeded & Chopped) (Use Green Bell if you can't find Anaheim)

1 Jalapeno Pepper (Washed, Seeded & Chopped)

2 Medium Tomatoes (Washed and Chopped - if you prefer peeled & seeded, do that too)

1 Can (16 Ounce or about that) No-Salt Added Whole Kernel Corn, Drained

1 Tablespoon Chopped Garlic (or to taste)

1/4 Bunch Fresh Cilantro (Washed & Chopped)

1 Teaspoon Cumin Seeds

1 Teaspoon Black Peppercorns

1 Tablespoon Chili Powder

Salt to taste

1/4 Teaspoon Ground Cayenne Pepper

6 Eggs

1/4 Cup Milk

4 Ounces Shredded Colby Cheese

Cook peppers and onion in oil in large skillet over medium-high heat. Add tomatoes, corn, garlic & cilantro; simmer until most of the liquid cooks off. Meanwhile, with mortar and pestle grind cumin seeds and peppercorns (or use a peppermill). Sprinkle on all seasonings and stir in. Stir together eggs and milk and add to skillet. Cook until eggs are set, stirring as desired. Stir in cheese and serve with toasted bread of your choice.

[Veiled Princess 1]

Anyone got a recipe for a good seafood soup???

[honeyblonde 0]

Anyone got a recipe for a good seafood soup???

What kind of seafood? I've got a really simple microwave vegetable one that Abdel loves that you could add seafood to. I'd precook any kind of seafood and then stir it into the hot soup at the end.

Vegetable Soup

4 Servings

Per Serving: about: 95 Calories, 3 g Protein, 4 g Fat, 12 g Carbohydrates, 685 mg Sodium.

1 Cup Sliced Zucchini

1 Cup Thinly Sliced Carrot

1 Cup Sliced Celery

½ Cup Chopped Onion

1 Tablespoon Oil (Vegetable or Olive)

1 (16 Ounce) Can Tomatoes (I use Del Monte Italian Seasoned Ones)

2 Tablespoons Chopped Parsley

1 Bay Leaf

¼ Teaspoon Oregano

1/8 Teaspoon Rosemary (I used about 10 Needles Fresh, Chopped)

1/8 Teaspoon Pepper

13 ¾ Ounces Chicken Broth (Canned or From Bouillon)

Place zucchini, carrot, celery and onion in 2-quart microwavable casserole. Stir in oil. Cook on high 2 minutes.

Add tomatoes (breaking up with a fork if using whole tomatoes), parsley, bay leaf, oregano, rosemary and pepper. Cover; cook on high 6 minutes, rotating dish occasionally.

Stir in the chicken broth. Cover; cook on high 6 minutes longer, rotating occasionally. Remove and discard bay leaf.

[Veiled Princess 1]

What kind of seafood?

I'm thinking with a thick base like the chinese soup. Maybe some lobster, crab and oysters.

That recipe sounds good too.

[jordanianprincess 0]

Can you ladies post your recipes in new forum Rebecca created? It makes it alot easier. This thread is too hard to navigate and find recipes that were posted.

[Veiled Princess 1]

Do we have to stop posting them here???? Maybe we can post them both places coz I kinda like it here too.

[jordanianprincess 0]

Do we have to stop posting them here???? Maybe we can post them both places coz I kinda like it here too.

No not at all, its just a request.

[doodlebug 3]

Beef Stew (made it tonight and it was yummy)

sorry in advance that the measurements aren't accurate...i usually eyeball it

1 1/2 lbs chuck roast (i get it pre cubed from the store)

1 carton (I think it's 32 oz) beef broth

2 15 oz (or so) cans diced tomatoes

1 1/2 tsp (or so) thyme

enough vegetable oil to coat bottom of pan

about 5 potatoes peeled and chopped

about 4 or 5 large carrots chopped

1/2 onion chopped

about a cup of flour

put the chopped beef and flour in ziploc bag and shake until the meat is coated

put enough oil to coat bottom of pot and add the chopped beef coated with flour. (I put in the rest of the flour in the bag too)

brown beef on all sides

add beef broth, 2 cans tomatoes, thyme, carrots, potatoes, onions and salt and pepper to taste

bring to boil and simmer until veggies are tender

I serve with crusty french bread and butter and I put a little dollop of Dijon mustard in each bowl and mix it up to kick it up a notch.

Bean Dip

1 can (15.5 oz) white kidney beans

1/3 cup olive oil

2 large cloves garlic

juice of 1 lemon

1/4 cup fresh chopped flat leaf parsley

salt and pepper

drain and rinse off the white kidney beans

put beans, olive oil, garlic (peeled), lemon juice and chopped parsley in food processor and pulse until smooth and creamy

I serve this with celery (the big stalks have more flavor and crunch), english cucumber slices, peppers,etc. It's great if you're on a low carb diet. Serve with crispy pita if you're not lowcarbin' it.

Edited October 31, 2006 by doodlebug

[dawnnhatem 0]

Has anyone here made biscotti cookies? I know its not quite an arab treat but I had one from the coffee shop at Nordstroms and it was the best. I would just go get some more of theirs, but its in a big mall and I'd have to park far away and its on the 2nd floor....I am looking for a tested, proven wonderful biscotti recipe. I did an online search and there are so many- I want one that I know is wonderful. theres a lot of plain-to-sucky biscotti out there and I want good stuff. Anybody?

Also, what recipie forum are you all talking about? You created a searchable middle eastern recipie thing? I must have missed this.

Dawn

[UmmSqueakster 54]

I made cream cheese puffs this weekend. Nummy and very easy to make

Soften cream cheese + anything you think would taste good with it (I put in green onions), dab a bit into a wonton wrapper, wet edges of wrapper, fold into triangle, fry.

mmmm.

[dawnnhatem 0]

that does sound good and easy too. good idea

[doodlebug 3]

Has anyone here made biscotti cookies? I know its not quite an arab treat but I had one from the coffee shop at Nordstroms and it was the best. I would just go get some more of theirs, but its in a big mall and I'd have to park far away and its on the 2nd floor....I am looking for a tested, proven wonderful biscotti recipe. I did an online search and there are so many- I want one that I know is wonderful. theres a lot of plain-to-sucky biscotti out there and I want good stuff. Anybody?

Also, what recipie forum are you all talking about? You created a searchable middle eastern recipie thing? I must have missed this.

Dawn

I made these for Christmas last year and everyone loved them!!! They were not too hard to make even though it's listed as being "medium" instead of "easy".

http://www.foodnetwork.com/food/recipes/re...tml?rsrc=search

Holiday Biscotti

Recipe courtesy Giada De Laurentiis

2 cups all-purpose flour

1 1/2 teaspoons baking powder

3/4 cup sugar

1/2 cup (1 stick) unsalted butter, room temperature

1 teaspoon grated lemon zest

1/4 teaspoon salt

2 large eggs

3/4 cup pistachios, coarsely chopped

2/3 cup dried cranberries

12 ounces good-quality white chocolate, chopped

Red and green sugar crystals, for garnish

Preheat the oven to 350 degrees F.

Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.

Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.

Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.

Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.

The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

Recipe Summary

Difficulty: Medium

Prep Time: 25 minutes

Cook Time: 55 minutes

Yield: 2 dozen cookies

User Rating: 5 Stars