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Feb. 8th, 2009 @ 01:16 pm Moroccan Amalou
Ingredients:
8 ounces Blanched white almonds, toasted
4 fluid ounces oz walnut oil
1/2 teaspoon Salt
2 fluid ounces oz thick honey


Directions:

In a blender, mix pulse the almonds with the walnut oil and salt. When smooth, spoon in honey and blend for 30 seconds. Keep in an airtight container. Use to spread on breads.


About this Entry
isobael:
Nov. 3rd, 2008 @ 05:51 pm Karkady

Karkady is one of the most popular and unusual drinks that you can find in Egypt. Made from the dried, dark red petals of the Hibiscus flower.

  • 1 cup hibiscus petals
  • 2 cups sugar
Pick over the dried petals, removing any stems or leaves.  Soak the hibiscus petals in cold water to cover for 1-2 hours. Transfer the petals and water to a pot and bring to a boil. Remove the pot immediately and strain the liquid through filter paper.  Return the petals to the pot, add fresh cold water to cover, and repeat as above.  Repeat the process until the karkady loses its reddish hue.  Then, discard the petals and sweeten the juice while it is still hot.  Serve cold, although it is a pleasant drink when served warm in the wintertime.

It is possible to purchase hibiscus tea bags from other lands as a substitute, but the intensity of flavor will not be the same.

About this Entry
isobael:
Nov. 3rd, 2008 @ 05:47 pm Kofta with Apricot Sauce

Apricot Sauce

Soak 1 cup dried apricots in water to cover for 2 hours. Drain the apricots and place them in a food processor or blender and puree. Then, with the motor running, slowly add 3 cups of chicken stock. (Note: I found that 2 cups of chicken stock was sufficient.) Add salt and pepper to taste, transfer to a saucepan and simmer, stirring with a wooden spoon, for 5 minutes.

Kofta

    • 1 pound of ground lamb
    • 2 small leeks, cleaned and finely chopped
    • 1 tablespoon raw rice
    • 2 eggs
    • 1 tablespoon olive oil
    • 1 tablespoon chopped fresh cilantro
    • salt & pepper
    • 1 ½ cups chicken stock
    • flour
    • 2 tablespoons butter or margarine

Mix the ground lamb with the leeks, rice, eggs, oil, cilantro and salt & pepper to taste. Form balls the size of walnuts. (If you have a cookie scoop, use this and you will get uniform sized meatballs.)

Place the meatballs in a large saucepan with the chicken stock and simmer for 20 minutes, adding water if necessary. Drain the meatballs and cool.

Roll the meatballs in flour and melt the butter or margarine in a large skillet. When the butter is hot, add the meatballs and saute for 5 to 6 minutes, until nicely browned.

Pour the Apricot Sauce on the Kofta and serve. Makes 4 main dish servings. This recipe may also be served as an appetizer (mezze) or used as a filling for a pita sandwich with salad greens.



About this Entry
isobael:
Nov. 3rd, 2008 @ 05:42 pm Kosheri -- Lentils and Rice With a Tangy Tomato Sauce
2 cup(s) uncooked brown or white rice.
1 lbs.lentils
2 Tablespoon(s) vegetable oil, divided.
1 Tablespoon crushed garlic.
2 can(s) of tomato sauce.(16-ounce)
1/2 cup(s) water.
1/4 cup(s) vinegar.
1 medium onion.

Preparation:

Cook rice according to directions. Rinse lentils and put them in a pot, covering them with water and bring to a boil. Then simmer on a low heat until almost all water is absorbed and lentils are well cooked. Add extra water if longer time is needed. To make the sauce, first sauté the garlic in 1/2 of the oil until golden. Add all of the tomato sauce and simmer 10-15 minutes. Add water and vinegar and bring to a boil. Remove from heat immediately and add salt to taste. Finally, slice onion in thin, small pieces and sauté in the remaining half of the oil until brown and crispy.

The dish should be arranged as a layer of lentils (on the bottom), followed by a layer of rice, then another layer of lentils and another layer of rice. Sprinkle the onions and the sauce on top before serving.



About this Entry
isobael:
Sep. 30th, 2008 @ 08:48 am Ghee

Heavy bottomed stainless steel pot
Strainer and flour sack kitchen towel (or a piece of cheesecloth)
Clear glass container with tight-fitting lid
1 pound organic unsalted butter

Place your butter in the pot. Bring the butter to a boil, then reduce the heat to a slow, steady simmer. The butter will begin to produce foam. Don’t remove this foam; it will begin to be absorbed into the butter and you will hear the crackling sound of moisture and liquid being evaporated.

Let the butter simmer for up to one hour. Keep an eye on it and keep the flame on your stove as low as possible. The ghee is done when you see browned butterfat caramelized on the bottom of the pan and the top portion of the ghee is clear.

Cool down slightly and strain the ghee through a piece of cheesecloth or a kitchen towel to remove all the caramelized and browned butterfat. You can also use the same recipe to make ghee in a crock-pot or slow cooker without having to worry about it burning – it works very well and takes 6 hours on low heat.

Place the ghee in jars and store. Ghee can be stored at room temperature for about one month, or in the refrigerator for up to 3 months. Enjoy
About this Entry
isobael:
Jun. 26th, 2008 @ 01:49 pm Baked Kibbeh

Ingredients

Stuffing:
1 teaspoon butter or stick margarine
3 cups chopped onion
1/2 pound lean ground lamb
1/3 cup pine nuts, toasted
2 teaspoons ground cinnamon
2 teaspoons ground allspice
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon pomegranate molasses (optional)

Kibbeh:
2 cups uncooked bulgur
2 cups minced fresh onion
2 teaspoons ground cinnamon
2 teaspoons ground allspice
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound lean ground lamb
Cooking spray
2 teaspoons butter or stick margarine

Preparation

Preheat oven to 350°.

To prepare stuffing, melt 1 teaspoon butter in a large nonstick skillet over medium-high heat. Add 3 cups onion; sauté 3 minutes. Add 1/2 pound lamb, and cook until browned, stirring to crumble. Remove from heat. Stir in the pine nuts, 2 teaspoons cinnamon, 2 teaspoons allspice, 1/2 teaspoon salt, 1/2 teaspoon pepper, and pomegranate molasses, if desired. Set the stuffing aside.

To prepare the kibbeh, combine bulgur and next 6 ingredients (bulgur through 1 pound lamb) in a large bowl. Press half of kibbeh into bottom of an 11 x 7-inch baking dish coated with cooking spray. Spread stuffing over kibbeh. Press the remaining kibbeh over stuffing. Cut kibbeh into quarters. Press thumb into center of each quarter, leaving an indentation. Place 1/2 teaspoon butter into each indentation. Bake at 350° for 20 minutes. Let stand 5 minutes. Cut each quarter in half.

Yield

8 servings

About this Entry
isobael:
Jun. 26th, 2008 @ 12:13 pm Baked kibbi
I just tried a baked kibbi pita wrap from the local farmer's market. YUM!
Do you have a recipe for baked kibbi that you would care to share?
About this Entry
Tevi John
blue_leaf:
Apr. 15th, 2008 @ 10:07 am Moroccan chicken recipe
: hungryhungry
Moroccan chicken
Ingredients:

1 pound skinless, boneless chicken breast meat - cubed
1 teaspoons salt
1 onion, chopped
2 cloves garlic, chopped
2 carrots, sliced
2 stalks celery, sliced
1 tablespoon minced fresh ginger root
1/2 teaspoon paprika
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground turmeric
1 1/2 cups chicken broth
1 cup crushed tomatoes
1 cup canned chickpeas, drained
1 zucchini, sliced
1 tablespoon lemon juice
1/2 cup or more walnuts and 1/2 cup raisins
DIRECTIONS
Season chicken with salt and brown in olive oil in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
Add chickpeas, zucchini, 1/2 cup or more walnuts and 1/2 cup raisins to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice . Serve over plain couscous to complete.

If anyone tries this , please post and let me know how you liked it. I will make it as soon as my schedule allows.
About this Entry
Tevi John
blue_leaf:
Apr. 8th, 2008 @ 10:08 am Looking for a Middle eastern restaurant in Pa
Hello fellow Middle East food lovers. I am looking for a Middle Eastern Restaurant in Pennsylvania or Southern New Jersey. I live In Bucks County just North East of philadelphia and would like to find a place close to home to enjoy some good Mid-Eastern style food.
About this Entry
Tevi John
blue_leaf:
Mar. 18th, 2008 @ 07:16 am kefta
I'm planning to make kefta for a get-together tomorrow night, but the recipe calls for some ingredients I'm not sure I'll be able to find since I don't live near any cities. Any suggestions where to look (besides the grocery store) for rosebuds, whole nutmegs, blades of mace, orrisroot, lavender, galingale, allspice berries, cardamom pods? I don't even know what some of this stuff is! I do have a lavender bush at home, so are we talking about the flowers here or the leaves? Dried & ground?
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burning
monotonia: