RaMaDaN ReCiPe

[hollyw 0]

Just found this online: I think it might be similar

Title: Rice pilaf with apricots~ raisins & pine nuts

Categories: Rice, Vegetarian

Yield: 6 Servings

1/4 c Olive oil

1 1/2 c Rice, brown;long grain

1 pn Saffron strands; opt

1/2 c Apricots, dried;snipped into

-slivers

1/2 ea Cinnamon stick

8 ea Cloves

4 ea Cardamom pods; lightly

-crushed

-Salt & pepper

3 c -Water

2 ea Onions; peeled & sliced

1/3 c Raisins

1/2 c Pine nuts;or slivered

-almonds

MMMMM-------------------------TO GARNISH------------------------------

Mint sprig

Heat half the oil in a heavy-bottomed saucepan. Add the rice and

saute for 5 minutes, stirring gently. Add the saffron, if using, the

apricots, spices, 1 teaspoon salt and the water. Bring to a boil,

then cover tightly and leave to cook over very gentle heat for 45

minutes. Then turn off the heat and leave covered. Saute the onion in

the remaining oil for 10 minutes, until softened and lightly browned.

Add to the rice, together with the raisins and nuts. Check the

seasonings and stir lightly with a fork. Garnish with a mint sprig to

serve.

YUM

[MrsAmera 41]

Yea I know at our Arabic store there are different gradients? of semolina. I usually use the finer one for making bread, the courser one for harira and other things. Here's the recipe for our iftar meal tonight:

Mechoui

INGREDIENTS:

1 leg of lamb

3/4 cup ghee or melted butter

3 tablespooms kosher salt

2 teaspoons rosemary

1 teaspoon black pepper

1 teaspoon cumin

PREPARATION:

Preheat oven to 325 degrees.Trim of excess fat from lamb cut and discard. Sprinkly kosher salt over meat. Place in roasting pan.Combine remaining ingredients to make a baste. Lightly baste the leg of lamb.

Cover with aluminum foil, like a tent. Cook for 2 1/2 hours, basting ever 30-45 minutes.Increase temperature to 375 degrees, remove foil, baste and allow leg of lamb to cook for 3 hours, or until skin is golden brown. Continue to baste each hour. Remove from oven and serve!

[♥JP♥ 5]

Yea I know at our Arabic store there are different gradients? of semolina. I usually use the finer one for making bread, the courser one for harira and other things. Here's the recipe for our iftar meal tonight:

Mechoui

INGREDIENTS:

1 leg of lamb

3/4 cup ghee or melted butter

3 tablespooms kosher salt

2 teaspoons rosemary

1 teaspoon black pepper

1 teaspoon cumin

PREPARATION:

Preheat oven to 325 degrees.Trim of excess fat from lamb cut and discard. Sprinkly kosher salt over meat. Place in roasting pan.Combine remaining ingredients to make a baste. Lightly baste the leg of lamb.

Cover with aluminum foil, like a tent. Cook for 2 1/2 hours, basting ever 30-45 minutes.Increase temperature to 375 degrees, remove foil, baste and allow leg of lamb to cook for 3 hours, or until skin is golden brown. Continue to baste each hour. Remove from oven and serve!

This sounds really good and very similar to the one we make at home. The only difference is we pierce the leg of lamb and insert garlic cloves in the meat. We usually put around 9-10 cloves inside the leg of lamb. Its super yummy!

[mybackpages 0]

omg I have to stay out of this thread!!!

Even the raw chicken looks good, doesn't it?

Somebody should have put a warning label on this thread

[Meriem_DZ 37]

I just finished making a big pot of Chorba frik. It's killing me cause it smells sooo good. I am also making 2 loaves of home made french bread. I use the dough cycle on the bread machine, then remove the dough to make the loaves, let them rise and cook them in the oven.

Meriem

Edited September 13, 2007 by Meriem_setif

[Meriem_DZ 37]

Ok Holly, I had chicken thawed, so I am making the Lemon saffron chicken. It is in the fridge marinating now. Thanks for posting.

If you have a bread machine, this is a very good an easy recipe for french bread. Goes great with chorba. I hope you enjoy it.

Meriem

French Bread

Yields: 1 loaf

Ingredients:

* 9 ½ ounces (1 cup 3 Tbsp.) water, 90-100 degrees F

* 3-1/2 cups bread flour

* 1-1/2 teaspoons sugar

* 1-1/4 teaspoon salt

* 1 tablespoon butter or margarine

* 2 teaspoons active dry yeast or

* 1 1/2 teaspoon bread machine or fast rise yeast

* 1 egg white, slightly beaten

* 1 teaspoon water

Add lukewarm water to pan. Add bread flour, sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners. Place butter into corners of pan. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

Program for DOUGH. Program TIMER if being used. Start bread maker. When done, remove pan from bread maker. Place dough onto floured surface. Let rest 15 minutes.

Roll dough into a 15 x 12-inch rectangle. Roll up tightly from long side, seal and taper ends. Place seam side down on greased baking sheet sprinkled with cornmeal. Cover and let rise in a warm, draft-free place for 45 to 55 minutes or until nearly doubled in size. With sharp knife, make 3 or 4 ¼-inch deep diagonal cuts on top of loaf. Combine egg white with water and brush mixture on top of loaf.

Bake in preheated 375 degree F oven for 40 minutes or until golden brown. Cool slightly before slicing.

[♥JP♥ 5]

Ok Holly, I had chicken thawed, so I am making the Lemon saffron chicken. It is in the fridge marinating now. Thanks for posting.

If you have a bread machine, this is a very good an easy recipe for french bread. Goes great with chorba. I hope you enjoy it.

Meriem

French Bread

Yields: 1 loaf

Ingredients:

* 9 ½ ounces (1 cup 3 Tbsp.) water, 90-100 degrees F

* 3-1/2 cups bread flour

* 1-1/2 teaspoons sugar

* 1-1/4 teaspoon salt

* 1 tablespoon butter or margarine

* 2 teaspoons active dry yeast or

* 1 1/2 teaspoon bread machine or fast rise yeast

* 1 egg white, slightly beaten

* 1 teaspoon water

Add lukewarm water to pan. Add bread flour, sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners. Place butter into corners of pan. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

Program for DOUGH. Program TIMER if being used. Start bread maker. When done, remove pan from bread maker. Place dough onto floured surface. Let rest 15 minutes.

Roll dough into a 15 x 12-inch rectangle. Roll up tightly from long side, seal and taper ends. Place seam side down on greased baking sheet sprinkled with cornmeal. Cover and let rise in a warm, draft-free place for 45 to 55 minutes or until nearly doubled in size. With sharp knife, make 3 or 4 ¼-inch deep diagonal cuts on top of loaf. Combine egg white with water and brush mixture on top of loaf.

Bake in preheated 375 degree F oven for 40 minutes or until golden brown. Cool slightly before slicing.

This sounds great Meriem. I also have a fast and easy recipe for french bread.

Drive to Safeway, park the car. Walk to Bakery dept. Squish all the bread loaves until you find the one you like the best. Stand in line, pay. Drive home. Eat bread.

[Jenn! 918]

Ok Holly, I had chicken thawed, so I am making the Lemon saffron chicken. It is in the fridge marinating now. Thanks for posting.

If you have a bread machine, this is a very good an easy recipe for french bread. Goes great with chorba. I hope you enjoy it.

Meriem

French Bread

Yields: 1 loaf

Ingredients:

* 9 ½ ounces (1 cup 3 Tbsp.) water, 90-100 degrees F

* 3-1/2 cups bread flour

* 1-1/2 teaspoons sugar

* 1-1/4 teaspoon salt

* 1 tablespoon butter or margarine

* 2 teaspoons active dry yeast or

* 1 1/2 teaspoon bread machine or fast rise yeast

* 1 egg white, slightly beaten

* 1 teaspoon water

Add lukewarm water to pan. Add bread flour, sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners. Place butter into corners of pan. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

Program for DOUGH. Program TIMER if being used. Start bread maker. When done, remove pan from bread maker. Place dough onto floured surface. Let rest 15 minutes.

Roll dough into a 15 x 12-inch rectangle. Roll up tightly from long side, seal and taper ends. Place seam side down on greased baking sheet sprinkled with cornmeal. Cover and let rise in a warm, draft-free place for 45 to 55 minutes or until nearly doubled in size. With sharp knife, make 3 or 4 ¼-inch deep diagonal cuts on top of loaf. Combine egg white with water and brush mixture on top of loaf.

Bake in preheated 375 degree F oven for 40 minutes or until golden brown. Cool slightly before slicing.

This sounds great Meriem. I also have a fast and easy recipe for french bread.

Drive to Safeway, park the car. Walk to Bakery dept. Squish all the bread loaves until you find the one you like the best. Stand in line, pay. Drive home. Eat bread.

Yes that one's more up my alley!

[~ Karima ~ 0]

This sounds great Meriem. I also have a fast and easy recipe for french bread.

Drive to Safeway, park the car. Walk to Bakery dept. Squish all the bread loaves until you find the one you like the best. Stand in line, pay. Drive home. Eat bread.

Yes that one's more up my alley!

I second that!!!

[RAKASA 0]

Ok Holly, I had chicken thawed, so I am making the Lemon saffron chicken. It is in the fridge marinating now. Thanks for posting.

If you have a bread machine, this is a very good an easy recipe for french bread. Goes great with chorba. I hope you enjoy it.

Meriem

French Bread

Yields: 1 loaf

Ingredients:

* 9 ½ ounces (1 cup 3 Tbsp.) water, 90-100 degrees F

* 3-1/2 cups bread flour

* 1-1/2 teaspoons sugar

* 1-1/4 teaspoon salt

* 1 tablespoon butter or margarine

* 2 teaspoons active dry yeast or

* 1 1/2 teaspoon bread machine or fast rise yeast

* 1 egg white, slightly beaten

* 1 teaspoon water

Add lukewarm water to pan. Add bread flour, sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners. Place butter into corners of pan. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

Program for DOUGH. Program TIMER if being used. Start bread maker. When done, remove pan from bread maker. Place dough onto floured surface. Let rest 15 minutes.

Roll dough into a 15 x 12-inch rectangle. Roll up tightly from long side, seal and taper ends. Place seam side down on greased baking sheet sprinkled with cornmeal. Cover and let rise in a warm, draft-free place for 45 to 55 minutes or until nearly doubled in size. With sharp knife, make 3 or 4 ¼-inch deep diagonal cuts on top of loaf. Combine egg white with water and brush mixture on top of loaf.

Bake in preheated 375 degree F oven for 40 minutes or until golden brown. Cool slightly before slicing.

Hey Meriem... you've probably posted it before (and I'm too lazy to look in the Sultan's Kitchen) but what is chorba and could you please post the recipe??? Thanks!

This sounds great Meriem. I also have a fast and easy recipe for french bread.

Drive to Safeway, park the car. Walk to Bakery dept. Squish all the bread loaves until you find the one you like the best. Stand in line, pay. Drive home. Eat bread.

Yes that one's more up my alley!

I second that!!!

Pillsbury makes a decent one that you can pop out of the can & into the oven.... it's *almost* homemade!

[~ Karima ~ 0]

Hey Meriem... you've probably posted it before (and I'm too lazy to look in the Sultan's Kitchen) but what is chorba and could you please post the recipe??? Thanks!

Isn't Chorba sort of like a type of Chicken Soup? At least that is what it looks/taste like to me.

[Meriem_DZ 37]

Ok Holly, I had chicken thawed, so I am making the Lemon saffron chicken. It is in the fridge marinating now. Thanks for posting.

If you have a bread machine, this is a very good an easy recipe for french bread. Goes great with chorba. I hope you enjoy it.

Meriem

French Bread

Yields: 1 loaf

Ingredients:

* 9 ½ ounces (1 cup 3 Tbsp.) water, 90-100 degrees F

* 3-1/2 cups bread flour

* 1-1/2 teaspoons sugar

* 1-1/4 teaspoon salt

* 1 tablespoon butter or margarine

* 2 teaspoons active dry yeast or

* 1 1/2 teaspoon bread machine or fast rise yeast

* 1 egg white, slightly beaten

* 1 teaspoon water

Add lukewarm water to pan. Add bread flour, sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners. Place butter into corners of pan. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

Program for DOUGH. Program TIMER if being used. Start bread maker. When done, remove pan from bread maker. Place dough onto floured surface. Let rest 15 minutes.

Roll dough into a 15 x 12-inch rectangle. Roll up tightly from long side, seal and taper ends. Place seam side down on greased baking sheet sprinkled with cornmeal. Cover and let rise in a warm, draft-free place for 45 to 55 minutes or until nearly doubled in size. With sharp knife, make 3 or 4 ¼-inch deep diagonal cuts on top of loaf. Combine egg white with water and brush mixture on top of loaf.

Bake in preheated 375 degree F oven for 40 minutes or until golden brown. Cool slightly before slicing.

This sounds great Meriem. I also have a fast and easy recipe for french bread.

Drive to Safeway, park the car. Walk to Bakery dept. Squish all the bread loaves until you find the one you like the best. Stand in line, pay. Drive home. Eat bread.

HAHAHAHA!!! You are so funny!!! If only I had a safeway. Only thing we have is Walmart and their bread is terrible. Hachemi and I like the Pillsbury french bread in the can. I cook it almost everyday. But occasionally I like to make the home made one.

Chorba is a soup, like the minestrone, but has lots of flavor. It is tomato based with chickpeas and spices. Some variations use vermicelli instead of chickpeas. My MIL made this everyday I was there during Ramadan. When I was cooking it today, the smell brought back so many memories of when I was in Algeria.

INGREDIENTS:

* 1 lb. lamb loin chops or beef stew meat

* 2 onions, finely minced

* 2 or 3 cloves of garlic minced

* 3 tomatoes, peeled seeded, then crushed

* 3 carrots, thinly sliced

* 3 medium sized potatoes, chopped

* 2 small zucchini

* 2 celery stalks

* 1/4 cup fresh parsley with stems,

* 1/4 cup cilantro with stems.

* 2 tablespoon tomato paste

* 1 teaspoon black pepper

* 1 teaspoon kosher salt

* 1/4 cup lemon juice

* 1/4 teaspoon tumeric

* 1/4 teaspoon saffron

* 1 1/2 cup dried chickpeas or garbanzos, soaked overnight

(I add some cinnamon and some paprika too)

( Sometimes I add Frik to the soup instead of Garbanzo beans. Frik is something like Bulgar wheat. I add it at the very end and cook for a few more minutes.)

(Some people use vermicelli instead of the garbanzos.)

PREPARATION:

I brown the meat in Olive oil first then add the onion and garlic. Cook those for about 3 mins then add the veggies(except tomatoes) in a large saucepan. Add about 10 cups of water. Using kitchen string, tie the parsley, cilantro and celery together and add that too. You will remove it after cooking. bring to a boil.

Stir in tomatoes and tomato paste. Be very gently and don't stir vigorously. You want the flavor to escape the tomatoes slowly.

Add chickpeas, spice and lemon juice. Slowly stir.

Reduce heat to low and allow to simmer for about 30-35 minutes covered or until meat and chickpeas are done.

I have one of those small electric food choppers. looks like a miniature processor. I put the onions and the garlic in it and chop them very fine before I add them. I then put the tomatoes in and process until they are almost liquid.

Another thing I do is grate the potatoes, zucchini and the carrots instead of chopping them. I also will throw in a whole pepper, maybe a Jalapeno pepper if you want a little kick. Just remove it when the chorba is done.

I cook mine in a pressure cooker. If you dont have a pressure cooker, I dont think 30 to 35 minutes is enough. You may have to cook it longer.

Edited September 13, 2007 by Meriem_setif

[~ Karima ~ 0]

HAHAHAHA!!! You are so funny!!! If only I had a safeway. Only thing we have is Walmart and their bread is terrible. Hachemi and I like the Pillsbury french bread in the can. I cook it almost everyday. But occasionally I like to make the home made one.

Chorba is a soup, like the minestrone, but has lots of flavor. It is tomato based with chickpeas and spices. Some variations use vermicelli instead of chickpeas. My MIL made this everyday I was there during Ramadan. When I was cooking it today, the smell brought back so many memories of when I was in Algeria.

INGREDIENTS:

* 1 lb. lamb loin chops or beef stew meat

* 2 onions, finely minced

* 2 or 3 cloves of garlic minced

* 3 tomatoes, peeled seeded, then crushed

* 3 carrots, thinly sliced

* 3 medium sized potatoes, chopped

* 2 small zucchini

* 2 celery stalks

* 1/4 cup fresh parsley with stems,

* 1/4 cup cilantro with stems.

* 2 tablespoon tomato paste

* 1 teaspoon black pepper

* 1 teaspoon kosher salt

* 1/4 cup lemon juice

* 1/4 teaspoon tumeric

* 1/4 teaspoon saffron

* 1 1/2 cup dried chickpeas or garbanzos, soaked overnight

(I add some cinnamon and some paprika too)

( Sometimes I add Frik to the soup instead of Garbanzo beans. Frik is something like Bulgar wheat. I add it at the very end and cook for a few more minutes.)

(Some people use vermicelli instead of the garbanzos.)

PREPARATION:

I brown the meat in Olive oil first then add the onion and garlic. Cook those for about 3 mins then add the veggies(except tomatoes) in a large saucepan. Add about 10 cups of water. Using kitchen string, tie the parsley, cilantro and celery together and add that too. You will remove it after cooking. bring to a boil.

Stir in tomatoes and tomato paste. Be very gently and don't stir vigorously. You want the flavor to escape the tomatoes slowly.

Add chickpeas, spice and lemon juice. Slowly stir.

Reduce heat to low and allow to simmer for about 30-35 minutes covered or until meat and chickpeas are done.

I have one of those small electric food choppers. looks like a miniature processor. I put the onions and the garlic in it and chop them very fine before I add them. I then put the tomatoes in and process until they are almost liquid.

Another thing I do is grate the potatoes, zucchini and the carrots instead of chopping them. I also will throw in a whole pepper, maybe a Jalapeno pepper if you want a little kick. Just remove it when the chorba is done.

I cook mine in a pressure cooker. If you dont have a pressure cooker, I dont think 30 to 35 minutes is enough. You may have to cook it longer.

To me that looks more like Harira soup. Sounds good though!

The Chorba I have had looks more like this..

Edited September 14, 2007 by carshel

[Sand 5]

HAHAHAHA!!! You are so funny!!! If only I had a safeway. Only thing we have is Walmart and their bread is terrible. Hachemi and I like the Pillsbury french bread in the can. I cook it almost everyday. But occasionally I like to make the home made one.

Chorba is a soup, like the minestrone, but has lots of flavor. It is tomato based with chickpeas and spices. Some variations use vermicelli instead of chickpeas. My MIL made this everyday I was there during Ramadan. When I was cooking it today, the smell brought back so many memories of when I was in Algeria.

INGREDIENTS:

* 1 lb. lamb loin chops or beef stew meat

* 2 onions, finely minced

* 2 or 3 cloves of garlic minced

* 3 tomatoes, peeled seeded, then crushed

* 3 carrots, thinly sliced

* 3 medium sized potatoes, chopped

* 2 small zucchini

* 2 celery stalks

* 1/4 cup fresh parsley with stems,

* 1/4 cup cilantro with stems.

* 2 tablespoon tomato paste

* 1 teaspoon black pepper

* 1 teaspoon kosher salt

* 1/4 cup lemon juice

* 1/4 teaspoon tumeric

* 1/4 teaspoon saffron

* 1 1/2 cup dried chickpeas or garbanzos, soaked overnight

(I add some cinnamon and some paprika too)

( Sometimes I add Frik to the soup instead of Garbanzo beans. Frik is something like Bulgar wheat. I add it at the very end and cook for a few more minutes.)

(Some people use vermicelli instead of the garbanzos.)

PREPARATION:

I brown the meat in Olive oil first then add the onion and garlic. Cook those for about 3 mins then add the veggies(except tomatoes) in a large saucepan. Add about 10 cups of water. Using kitchen string, tie the parsley, cilantro and celery together and add that too. You will remove it after cooking. bring to a boil.

Stir in tomatoes and tomato paste. Be very gently and don't stir vigorously. You want the flavor to escape the tomatoes slowly.

Add chickpeas, spice and lemon juice. Slowly stir.

Reduce heat to low and allow to simmer for about 30-35 minutes covered or until meat and chickpeas are done.

I have one of those small electric food choppers. looks like a miniature processor. I put the onions and the garlic in it and chop them very fine before I add them. I then put the tomatoes in and process until they are almost liquid.

Another thing I do is grate the potatoes, zucchini and the carrots instead of chopping them. I also will throw in a whole pepper, maybe a Jalapeno pepper if you want a little kick. Just remove it when the chorba is done.

I cook mine in a pressure cooker. If you dont have a pressure cooker, I dont think 30 to 35 minutes is enough. You may have to cook it longer.

To me that looks more like Harira soup. Sounds good though!

The Chorba I have had looks more like this..

it's look good i am going to add something too

[Sand 5]

Update,

Kabab Fingers.