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The Pantry...(Community) - Isobael -
Current Month
Mar. 11th, 2008 @ 10:48 am Coffee
Turkish coffee

1. Add two teaspoons of finely ground coffee to the ibrik for each demitasse cup of coffee.

2. Add 1 – 1 1/2 teaspoons of sugar for each cup, depending on the desired level of sweetness.

3. Measure the water into the ibrik, and stir to dissolve the sugar.

4. Heat the pot on an open flame or stovetop. As the coffee reaches a boil it will begin to foam. Once the foam moves into the narrow neck of the ibrik, remove the pot from the heat.

5. Spoon a bit of foam into each demitasse cup and return the ibrik to the heat until it boils again, then fill each cup with coffee.

6. Before drinking, allow the coffee to sit for a moment to allow the grounds to settle.

In many countries, Turkish coffee is flavored with spices such as cardamom or cinnamon.


We buy whole bean coffee and grind our own.  Usually, it's because it's just cheaper that way.

I usually grind the whole bag and put it in the plastic Folger's coffee cannister, so it's ready to go in the morning and I don't need to wake the house in grinding it fresh.

So, that's what I did this morning. 


I really LOVE Gahwah, Arabic coffee, with cardamom and coffee brewed together.  I do not have an <i>ibrik</i> so I cheat on making gahwah and just brew it in my coffee pot.  It's not as strong as traditional gahwah, either.  I promised myself I'd get an ibrik but haven't done it yet.

When I'm grinding the beans, I add in cardamom seeds (not the pods!)  Ehhh...1/2 cup beans to 2 TB cardamom seeds, grind together.  I grind about 4 cups of grounds total, put into an airtight storage container and VOILA! 

I also make some cinnamon coffee.  I use cinnamon powder though, 1/2 cup beans and 1 TB ground cinnamon, grind together in the grinder.

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Mar. 11th, 2008 @ 09:17 am Watermelon Slush
  1. 3 cups diced watermelon
  2. 2 tablespoons lime juice
  3. 1 tablespoon sugar
  4. 1 cup crushed ice
  5. 1/2 cup water

Blend watermelon, lime juice, sugar, ice and water in a blender until smooth.
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Feb. 29th, 2008 @ 06:23 pm Cardamom Mangoes Recipe
  • 4 mangoes (alternately you could use apples, bananas, pears or fruit in season)
  • 4 tablespoons butter
  • 4 tablespoons soft brown sugar
  • 3 teaspoons ground green cardamom seeds
  • whipped cream, ice-cream or plain yogurt to serve

  1. Peel and core mangoes and cut into 1cm slices. In a frying pan, heat the butter and sugar, stirring until the sugar is melted, then stir in the ground cardamom seeds.
  2. Make a single layer of the fruit, spooning the liquid over the top, and cook until just warmed through.
  3. Lift out of the pan into serving dishes, and do a second batch in the pan if required. Serve with whipped cream, ice-cream or plain yogurt.
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Jun. 25th, 2007 @ 04:18 pm ::India:: Pindi Chana

1 cup chickpeas (chole)
1 tea bag or 1 tbsp. black tea leaves tied in a cheesecloth
21/2-inch ginger, 3/4th of it shredded finely for garnish
2-3 tbsp. oil
2 onions chopped
2tsp. garlic, finely crushed
2 green chilies, sliced
3 medium sized tomatoes, chopped
2tsp. ground coriander
11/2 tsp. ground cumin
1/2tsp. turmeric powder
1/2 - 1tsp. red chili powder or as per taste
Salt to taste
1/2tsp. garam masala
Finely chopped coriander leaves


* Soak Chole in water overnight or for about 6 hr.
* Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done. Drain, reserving 1 cup of cooking liquid.
* Finely chop the remaining ginger. Heat oil and sauté onions till golden, then add garlic and chopped ginger and green chilies. Sauté for 5 minutes.
* Add tomatoes, coriander, cumin, turmeric and chili powder and sauté over low heat until the oil separates.
* Add chole, the reserved cooking liquid, salt and half of the coriander leaves.
* Simmer, uncovered until the liquid has been absorbed.
* Add a pinch of garam masala and serve chole sprinkled with the remaining garam masala, coriander leaves and shredded ginger.
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Jun. 25th, 2007 @ 10:56 am Written...
Does anyone have any good recipes for dark chana masala?

I would greatly appreciate it!
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Jun. 23rd, 2007 @ 12:16 pm ::Tunisia:: Bricks (Tunisian Pancakes)
Bricks -- Tunisia

3/4 cup plus 2 tablespoons flour
1/2 cup plus 1 tablespoon semolina flour
1/2 teaspoon salt
1 2/3 cups water

Combine flour, semolina and salt. Gradually stir in the water, whisking continuously. Batter will be runny.

Using an offset spatula, or pancakes spreader, pour batter and level on a greased griddle or crepe maker. Allow to cook for 30 seconds, flip using spatula and bake 15 seconds longer.

Roll up to resemble ice cream cones and fill with ham and onion western omelets, scrambled eggs, roasted vegetables or savory meats.
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Jun. 23rd, 2007 @ 12:14 pm ::Morocco:: Beghrirs (Moroccan Pancakes)
Beghrirs -- Morocco

1 1/2 cups water
1/2 cup plus 2 tablespoons milk
1 teaspoon yeast
1 cup semolina flour
3/4 cup all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
2 eggs

Combine milk and water in warm in microwave until very warm but not hot. Dissolve yeast in 2 tablespoons warm water. Combine semolina, sugar and salt. Using a whisk, beat eggs lightly. Stir in the dissolved yeast and other liquids. Add the flour a little prince a time until a thick, creamy batter is obtained.

Cover with a damp cloth and allow to rise in a draft free, warm place for about two hours or until doubled in bulk.

Pour batter onto a hot, greased griddle to form of 5 inch circles. Cook for approximately two minutes on one side -- do not flip.

To serve, place a pat of butter on each and stack on serving dish, pancake style. Drizzle with honey and garnish with orange slices. Sprinkle with confectioners sugar. A breakfast befitting a Moroccan Royal!
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Mar. 28th, 2007 @ 03:39 pm Couscous Paella
1 med sweet red pepper
4 garlic cloves, minced
1 T canola oil
6 green onions thinly sliced
2 cans (14.5 oz)vegetable broth
2 t ground coriander
1 t ground turmeric
1/2 t salt
1/4 t pepper
1/8 t cayenne pepper
2 lbs uncooked medium shrimp or a 1 lb shredded cooked chicken
2 c uncooked couscous
2 c frozen peas, thawed
1 T butter
2 T chopped almonds, toasted
2 T minced fresh parsley
lemon wedges

In a large nonstick skillet coated with non-stick cooking spray, saute red pepper and garlic in oil for 2 minutes. Add onions; cook 2 minutes longer or until red pepper is tender.

Stir in broth and seasoning; bring to a boil. Add shrimp; cook for 2-3 minutes or just until shrimp turn pink. Return to boil. Stir in the couscous, peas and butter.
Remove from heat; cover and let stand for 5 minutes. Fluff with a fork. Sprinkle with almonds and parsley. Serve with lemon.

1-1/4 cups equals 343 calories; 7 g fat (2g saturated fat), 172 mg cholesterol, 841 mg sodium, 45 g carbohydrate, 5 g fiber, 28 g protein
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kuvee, bdsm, wiccan
Mar. 10th, 2007 @ 07:29 am ::Persian:: Rangeenak

* 1 pound of fresh dates (those huge california dates taste %100 better).
* 1 cup of white powdered sugar.
* 1 can of shelled walnuts.
* 1 cup of cinammon.
* 1 cup of sesame seeds.


Roast the sesame seeds over the oven for a minute or so and set aside. Open the dates from one side only and stuff them with the walnuts. Make the cut as small as possible so that the date doesn't break in halves. Put half of a walnut per date. As you stuff the dates, place them in a flat oven dish in a round fashion (pick a nice dish, since it'll be served in the same one).

When one layer of dates is completed, sprinkle them freely with sesame seeds, powdered sugar and cinammon (in that order). Start another layer, sprinkle them in the same fashion until you run out of ingredients. Make the circles smaller as you work your way to the top. It makes it easier for people to pick and eat them, when the faithful moment arrives.

At last, place the dish in the oven (set at bake setting, say at 250 degrees) for a few minutes. The object is to just get them warmed up so that the ingredients stick to each other better. Take it out and serve it warm or cold.
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Mar. 8th, 2007 @ 07:55 am ::Iran/Persia:: Shami
1 pound ground lamb
1 pound garbanzo flour
3 whole eggs
1/4 teaspoon cinnamon
1/8 teaspoon ground saffron
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup vegetable oil

1. Massage (mix) the meat with your fingers for 10 or 15 minutes. Add eggs and mix 3 more minutes. Add cinnamon, saffron, salt and pepper and continue to massage the mixture until sticky. Form into patties with a hole in the middle, like a donut.

2. Fry slowly in vegetable oil until golden brown, turn and fry other side. Remove from oil and drain on paper towels.
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