---------- Recipe via Meal-Master (tm) v8.02
Title: FIRNEE (ALMOND & CARDAMOM CREAM PUDDING)
Categories: Ethnic, Desserts
Yield: 6 servings
Karen Mintzias
3 c Milk
1 pn Salt
1/3 c Granulated sugar
1/2 c Cornflour (cornstarch)
1/4 c Cold water
1/2 c Slivered blanched almonds
1/4 ts Ground cardamom (or more)
1/4 ts Saffron threads (pounded)
1/4 c Finely chopped pistachios
-- (blanched)
Put all but 1/2 cup milk into a heavy pan and add salt and sugar. Put on to
heat gently, stirring to dissove sugar. Blend cornflour into reserved milk
with the 1/4 cup water and pour into warm milk, stirring constantly. Add
almonds and keep stirring until mixture thickens and bubbles. Use a whisk
if mixture becomes lumpy. Add cardamom to taste and the pounded saffron.
Cook on low heat for 5 minutes, letting pudding simmer very gently. Stir
occasionally.
Pour into 6 or 8 individual sweet dishes, spreading evenly. Sprinkle
pistachio nuts around edge of each dish. To serve firnee in the
traditional manner, the pudding should be poured into two plates, decorated
with pistachio nuts and cut into quarters to serve in wedges.
From: “The Complete Middle East Cookbook” by Tess Mallos.
: ISBN: 1 86302 069 1 Typed for you by Karen Mintzias
-----
Friday, December 21, 2012
RecipeSource: Falafel
---------- Recipe via Meal-Master (tm) v8.01
Title: Falafel
Categories: Veg-cook, Sept., Ovo
Yield: 1 servings
1 (13-oz ) can garbanzo beans,
Drained
1 Onion, cut in fourths
2 Cloves garlic
4 sl Fresh white bread, cubed
1/4 t Cumin seeds
4 sm Dried red chilies, crushed
1 T Chopped fresh parsley
Salt and freshly ground
Pepper to taste
1 Egg, beaten
1/3 c Dry fine bread crumbs
x Vegetable oil for deep
Frying
4 Pieces pita bread, warmed
x Shredded lettuce
x Onion slices
x Tomato slices
from _The Book of Hot & Spicy Foods_ by Louise Steele.
Process Garbanzo beans, onion, garlic, bread, cumin, and chilies in a
blender or food processor until smooth, then spoon mixture into a bowl. Add
parsley salt, pepper and egg; mix well. Form in 8 balls and coat in bread
crumbs. Flatten balls slightly to form oval shapes.
Half fill a deep fryer or sauce pan with oil; heat to 375F (190C) or until a
1/2-inch cube of day-old bread browns in 40 seconds. Fry Falafel, a few at
a time, 3 minutes or until golden brown. Drain on paper towels. Cut pita
bread in half and open to form pockets. Put 1 Falafel into each pocket
with lettuce, onion, and tomato slices and serve hot. Make 8 servings.
Comment From: darsie@ece.ucdavis.edu (Richard Darsie): Felafel is a
wonderful food, one of our favorites. I would note, however, in regards to
this recipe, that it is not necessary to deep-fry it. You can just as
easily bake it on a greased cookie sheet. It comes out tasting divine and
without that deep-fry greasiness. The flavor is much more delicate. Try it!
From: ucismas@issc.unocal.com (Melyssa S.). rfvc Digest V94 Issue #208,
Sept. 26, 1994.Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.
-----
RecipeSource: Baklawa 'be'aj'
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Baklawa 'be'aj'
Categories: Desserts
Yield: 40 Servings
1 lb Phyllo dough sheets
3/4 c Unsalted butter; melted
1/2 c Chopped pistachio nuts, opt.
MMMMM------------------------NUT FILLING-----------------------------
2 Egg whites
1/2 c Caster sugar
2 c Coarsely ground walnuts
2 c Coarsely ground almonds
1 ts Rose water
MMMMM------------------------ALTAR SYRUP-----------------------------
2 c Granulated sugar
1 1/2 c Water
1 ts Lemon juice
1 ts Orange flower water
1 ts Rose water
Stack 10 sheets phyllo on a flat surface, keeping remainder
covered with a dry, then a damp tea towel.
Brush top sheet of stack with butter, lift sheet and replace on
stack buttered side down. Brush top with butter, lift top two sheets
and turn over on stack. Repeat until all 10 sheets are buttered,
lifting an extra sheet each time. Top and bottom of finished stack
should remain unbuttered.
With kitchen scissors cut buttered stack of phyllo into
approximately 10 cm (4 inches) squares. Stack and cover. Prepare
remainder of phyllo. Depending on size of phyllo sheets, you may have
fewer than 10 left at the end. Halve sheets if necessary to give 10
layers.
Beat egg whites until stiff and beat sugar in gradually. Fold in
nuts and rose water.
Butter top of phyllo square and place a tablespoonful of nut
mixture in the centre. Gently squeeze into a lily shape, with four
corners of square as petals and filling in centre.
Place in a buttered 25 x 33 cm (10 x 13 inch) baking dish. Repeat
with remaining ingredients, placing finished pastries close together
in dish.
Bake in moderate oven for 30 minutes, reduce to slow and cook for
further 15 minutes.
Meanwhile dissolve sugar in water over heat, add lemon juice and
orange water and bring to the boil. Boil for 15 minutes, stir in
rose water and cool.
Spoon cool thick syrup over hot pastries. Leave until cool and
sprinkle pistachio nuts in centres of pastries if desired.
Note: If you are not used to working with phyllo pastry, then it
is advisable to fill and shape the first lot of buttered squares
before going onto the nest lot. The butter firms fairly quickly and
it could be difficult to shape the pastries if the buttered sheets
are left for a time.
* From: The Complete Middle East Cookbook by Tess Mallos. * ISBN: 1
86302 069 1. * Typed for you by Karen Mintzias
MMMMM
Thursday, December 20, 2012
RecipeSource: Timman (Iraqi-style rice)
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Timman (Iraqi-style rice)
Categories: Main dish, Middle east
Yield: 12 servings
3 c Jasmine rice
4 tb Olive oil
Wash rice in cool water and drain. In a large pot, put in rice with
water to cover by 3-4". Bring to boil and cook for 6 minutes. Test by
biting a grain of rice: The outside should be soft but the inside
still hard. Transfer rice to a sieve and rinse. Add oil to the pot
and put wet rice back in. Place a kitchen towel over the pot and
replace the lid. Cook on low heat for 45-55 minutes, or until fluffy.
At the bottom of the pot a crunchy layer will form that is everyone’s
part.
Makes 10-12 servings.
Per serving: 226 calories, 4 grams protein, 44 grams carbohydrates, 3
grams fat, 0 gram saturated fat, 0 milligram cholesterol, 3 milligrams
sodium.
MMMMM
RecipeSource: Tameya (Broad Bean Patties)
* Exported from MasterCook *
TAMEYA (BROAD BEAN PATTIES)
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Ethnic Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Dried broad beans
1 c Chopped spring onions
1/4 c Chopped parsley
2 tb Chopped coriander leaves
3 Garlic cloves
1 1/2 ts Salt
Freshly ground black pepper
1/4 ts Hot chili pepper
1/4 ts Bicarbonate of soda
Sesame seeds, optional
Oil for deep frying
Place beans in a bowl and cover well with cold water. Leave to soak for 2
days, changing water 2 or 3 times.
Drain beans and remove skins by pressing each firmly with fingers. Bean
should pop out, otherwise tear skin with fingernail then squeeze.
Pass cleaned beans through food grinder using fine screen. Combine with
spring onion, parsley, coriander, garlic, salt, peppers and soda. Pass
through grinder twice more, then knead to a paste. Let mixture rest for 30
minutes.
With wet hands shape about a tablespoon of mixture at a time into thick
patties about 4 cm (1-1/2 inches) in diameter. Dip each side in sesame
seeds if desired. Place on a tray and leave at room temperature for 20
minutes.
Heat oil to 180øC (350øF) or until a cube of bread turns golden in 1
minute. Fry tameya a few at a time until deep golden brown, turning to
brown evenly. Each lot should take 5 minutes to cook. Drain on paper
towels. Serve hot with flat bread such as Khoubiz, Salata Tahina and
assorted salad vegetables, such as tomato, cucumber, sweet peppers and
lettuce.
Food processor method: Combine prepared ingredients and process in 2 lots
using steel blade. Mix well to evenly distribute flavours, rest mixture 30
minute then fry as directed above.
Makes 30
Source: The Complete Middle East Cookbook by Tess Mallos Typos by: Karen
Mintzias
- - - - - - - - - - - - - - - - - -
RecipeSource: Tahinopita (Tahini Cake)
* Exported from MasterCook *
TAHINOPITA (TAHINI CAKE)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Greek Desserts
Cakes Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Veg. margarine or peanut oil
1 c Tahini
1 c Caster sugar
1 Orange (grated rind only)
3/4 c Strained orange juice
2 1/4 c Plain flour
1 pn Salt
3 ts Baking powder
1/2 ts Bicarbonate of soda
1/2 ts Ground allspice
1/2 c Finely chopped walnuts
1/2 c Sultanas (white raisins)
This cake is frequently made during Lent as it
contains no animal products. Peanut butter, the
smooth, creamy variety, may be used instead of tahini.
Oven temperature: 180 C (350 F) Cooking time: 45-60
minutes
Grease a 20 cm (8 inch) tube pan or a 20 x 30 cm (8 x
12 inch) slab cake pan with melted margarine or oil.
Chill in refrigerator until required. Beat tahini,
sugar and orange rind for 10 minutes, then gradually
beat in orange juice. Sift dry ingredients twice and
fold into tahini mixture. Blend in walnuts and
sultanas.
Dust chilled cake pan with flour and turn batter into
pan. Spread evenly and knock base of pan on table top
to settle batter. Bake in a moderate oven for 55-60
minutes for tube pan, 45 minutes or so for slab cake.
When cooked, invert cake in its pan onto cake rack and
leave for 2-3 minutes before lifting pan from cake.
Cool cake and cut in slices or squares to serve.
Store cake in a sealed container.
From: “The Complete Middle East
Cookbook” by Tess Mallos
ISBN: 1 86302 069 1
Typed for you by Karen Mintzias
- - - - - - - - - - - - - - - - - -
RecipeSource: Tah Chin (Yogurt, Lamb And Rice)
* Exported from MasterCook *
TAH CHIN (YOGURT, LAMB AND RICE)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Lamb Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-JUDI M. PHELPS
2 lb Lean lamb from leg
2 1/2 c Yogurt
-- salt
Freshly ground black pepper
1 t Turmeric OR
1/2 ts Saffron threads
3 c Basmati rice
8 c -- water
2 Egg yolks
1/4 c Ghee or butter -- melted
1 tb -- hot water
Cut lamb into 1-1/4 inch cubes. Combine in a bowl
with 2 cups yogurt, 2 teaspoons salt, a good grinding
of black pepper and the turmeric or pounded saffron
threads. Cover and marinate in refrigerator for 6
hours or overnight.
Pick over rice and wash well until water runs clear.
Boil water, add 2 tablespoons salt and the rice, stir
and return to the boil. Leave uncovered and boil for 5
minutes. Drain in colander or large sieve.
Beat egg yolks in a bowl, stir in 1/2 cup yogurt and
1-1/2 cups of the rice. Place melted ghee and hot
water in a 10-cup casserole or Dutch oven. Swirl to
coat sides. Spread egg, yogurt and rice mixture
evenly over base.
Arrange half the lamb cubes over this with some of the
yogurt marinade. Add a layer of rice, remaining lamb
mixture, and all but 1/2 cup of marinade. Top with
remaining rice and spread reserved yogurt marinade on
top. Cover casserole or Dutch oven with lid and cook
tah chin in a moderate oven for 1-1/2 hours.
Spoon rice and lamb mixture into center of serving
dish. Lift off crusty layer from bottom of dish and
break into large pieces. Arrange around edge of dish.
Alternatively if a Dutch oven has been used, place on
cold surface or in cold water for 5-10 minutes, run a
knife blade around edge of contents and invert serving
dish on top. Tip upside down so that contents can come
out like a cake. Cut in wedges to serve.
Source: The Middle East Cookbook by Tess Mallos.
Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or
jphelps@best.com
- - - - - - - - - - - - - - - - - -
RecipeSource: Tabouleh (Burghul And Parsley Salad)
* Exported from MasterCook *
TABOULEH (BURGHUL AND PARSLEY SALAD)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Salads
Rice Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Fine burghul
2 c Cold water
2 c Chopped parsley
1/2 c Finely chopped spring onions
1/4 c Finely chopped mint
1/4 c Olive oil
2 tb Lemon juice
1 1/2 ts Salt
1/2 ts Freshly ground black pepper
2 Firm ripe tomatoes
Crisp lettuce leaves
1/4 c Lemon juice -- mixed with:
1/2 ts Salt
Place burghul in a bowl and cover with the cold water.
Leave to soak for 30 minutes. Drain through a fine
sieve, pressing with back of a spoon to extract
moisture. Spread onto a cloth and leave to dry
further.
Meanwhile, prepare parsley. Wash well, shake off
excess moisture and remove thick stalks. Wrap in a
tea towel and place in refrigerator to crisp and dry.
Put burghul into a mixing bowl and add spring onions.
Squeeze mixture with hand so that burghul absorbs
onion flavour.
Chop parsley fairly coarsley, measure and add to
burghul with mint.
Beat olive oil with lemon juice and stir in salt and
pepper. Add to salad and toss well.
Peel and seed tomatoes and cut into dice. Gently stir
into salad. Cover and chill for at least 1 hour
before serving.
Serve in salad bowl lined with crisp lettuce leaves.
Lemon juice and salt mixture is served in a jug so
that it may be added according to individual taste.
Serves 6-8
Source: The Complete Middle East Cookbook, by Tess
Mallos Typed for you by Karen Mintzias
- - - - - - - - - - - - - - - - - -
RecipeSource: Tabbouli
* Exported from MasterCook *
TABBOULI
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Middle east
Vegetarian Diabetic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Bulgur Wheat
2 c Water, boiling
2 Tomatoes, finely diced
1 bn Green Onions, sliced
3 ts Mint, freshly chopped -or-
2 tb Mint, dried
2 c Parsley, freshly chopped
-fine
1/2 c Lemon Juice, freshly
-squeezed
1/4 c Olive Oil
A traditional Middle Eastern dish containing bulgur wheat and fresh
herbs. Serve with Toasted Pita Chips (see separate recipe) and raw
vegetables.
Black Pepper, freshly ground, to taste
Place uncooked bulgur in a bowl; pour boiling water over it and let
it soak 1 hour (stir occasionally).
Drain well in a fine strainer.
Return bulgur to the bowl and add all other ingredients; mix well.
Chill for 2 hours.
Yield: 8 servings, 6 cups
One Serving ó/4 cup Calories: 179 Protein: 4 g Fat: 7 g
Carbohydrate: 26 g Fiber: 0.3 g Cholesterol: 0 mg Sodium: 9 mg
Potassium: 254 mg
Exchange: 1 Starch/Bread 2 Vegetable 1 Fat
Source: “The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
Nutritional Guide and Cookbook,” by Susan Algert, M.S., R.D.; Barbara
Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
Shared by: Norman R. Brown
- - - - - - - - - - - - - - - - - -
RecipeSource: Tabbouleh
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Tabbouleh
Categories: Vegetables, Middle-east, Vegetarian
Yield: 6 servings
6 oz Burghul wheat,
1 sm Onion finely chopped,
Juice of 1 lemon
9/16 oz Parsley finely chopped,
16 Black olives stoned,
Sea salt
4 tb Olive oil,
8 sm Tomatoes,
freshly ground pepper
Soak the wheat in warm water for 20 mins. Drain thoroughly & squeeze
dry. Add the onion, parsley & half of the olives quartered. Beat
together the oil & lemon juice & season to taste. Mix into the wheat.
Put into a flat serving dish and top with the tomatoes quartered and
the rest of the olives cut into halves. Mint may also be added to
this dish, either in place of the parsley or as well as.
MMMMM
RecipeSource: Tabbouleh
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Tabbouleh
Categories: Herb/spice, Middle east, Vegetables, Vegetarian
Yield: 1 batch
2/3 c Cracked wheat
1/2 c Chopped fresh mint
2 c Chopped parsley
1 c Chopped tomatoes
3/4 c Olive oil
1/2 c Freshly squeezed lemon juice
1 c Chopped green onions (white
-- and green parts included)
Salt and pepper to taste
Soak cracked wheat for 24 hours in cold water. Drain very well and
mix all ingredients together. Serve on crisp iceberg lettuce.
From vegan.zip at Michelle Stewart’s SunShine PC Board in Pembroke
Pines, FL. Source unknown. Formatted by Cathy Harned.
MMMMM
RecipeSource: Syrian Stuffed Prunes
---------- Recipe via Meal-Master (tm) v8.02
Title: SYRIAN STUFFED PRUNES
Categories: Fruits, Desserts, Nuts, Passover
Yield: 8 servings
-NANCY BERRY (CWBJ78A)
12 oz Pitted prunes
1/2 c Walnut halves
2 tb Parve margarine
1 c Sweet red wine
1 tb Pomegranate syrup*
Juice of 1/2 lemon
* (available in Middle Eastern Groceries)
Stuff the prunes with the walnut halves. Sauté in
margarine for about 5 minutes; until tender. Add the
wine; pomegranate syrup, and lemon juice. Simmer,
uncovered, over a low heat for about 20 minutes. Serve
as an accompaniment to turkey, lamb, or veal with
artichokes, using the juice as a sauce.
Serves 6-8 as a side dish. FROM: NANCY BERRY (CWBJ78A)
-----
RecipeSource: Stuffed Zucchini In Hot Yogurt Sauce
* Exported from MasterCook *
Stuffed Zucchini In Hot Yogurt Sauce
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Lentils Middle Eastern
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium zucchini
salt
***STUFFING***
1/4 cup red lentils
1/2 cup bulgur -- fine grained
1/2 tablespoon olive oil
1 medium onion -- finely chopped
1/2 large tomato -- peeled & minced
1 clove garlic -- mashed
salt -- to taste
4 teaspoons lemon juice
1/4 cup fresh parsley -- minced
black pepper -- freshly ground
***YOGURT SAUCE***
2 teaspoons cornstarch
2 1/2 cups yogurt -- skim milk
salt -- to taste
1 clove garlic -- mashed
black pepper -- freshly ground
Wash the zucchini well but do not trim the ends. [I trim the ends for ease of r
eaming out] Cut each zucchini in half crosswise. Using a grape fruit spoon work
your way into each zucchini half from the cut section and take out all the see
ded portion . Sprinkle about 1/16 tsp salt into each shell, spreading it about
inside. Stand the shells, cut side up, in a bowl. Rub the outsides of the shell
s with another 1/4 teaspoon salt. Set aside for 1 to 11/2 hours. Wash and drain
the lentils and put them in a small pot. Add 2 cups water and bring to a simme
r. Lower heat and simmer gently for 2 minutes. Turn off the heat and let the le
ntils sit, covered, for 45 minutes. Put the bulgar in a bowl. Cover with 3 cups
water and set aside for 1 hour. When the lentils have finished sitting for 45
minutes, bring them to a simmer again. turn heat to low and simmer for 10 to 12
minutes or until lentils are tender. Drain and put in a bowl. Drain the bulgar
and squeeze out as much liquid as you can !
!
easily. Put the wheat into the same bowl as the lentils. Heat the olive oil in
a 7-8 inch skillet over medium flame. Put in the onion and saut‚ for about 2
min
utes. Add the tomato and saut‚ for another 2 minutes. Put all the contents of
th
e skillet into the bowl with the lentils and the wheat. Add all the other ingre
dients for the stuffing as well and mix. Arrange an apparatus for steaming so t
hat the water does not touch the zucchini. Turn the zucchini halves upside down
to rid them of any accumulated liquid and then stuff them with the wheat-lenti
l mixture. Once the water is boiling rapidly, stand the zucchini halves in the
colander cut side up. [Lay them down if you have trimmed the ends.] Cover and s
team for 10 to 15 minutes or until zucchini shells are just tender. [I like the
m crisp-tender. This can also be done in the microwave.] While the zucchini ste
ams, make the sauce. Put the cornstarch in a bowl. Add 1 tablespoon water and m
ix. Add the yogurt. Beat with a fork or w!
!
hisk until smooth and creamy. Put the yogurt into a heavy saucepan and set over
medium-low heat. Bring to a simmer, stirring constantly in one direction as yo
u do so. When the yogurt begins to bubble, turn heat to low and cook 5 minutes,
stirring gently in the same direction. Add all the other ingredients for the y
ogurt sauce and mix. Cut the zucchini in thick rounds and spoon sauce over them
.
scanned by sooz
- - - - - - - - - - - - - - - - - -
RecipeSource: Spiced Meat Skillet (Timen Ajami)
* Exported from MasterCook *
SPICED MEAT SKILLET (TIMEN AJAMI)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Lamb
Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Vegetable oil
1 lg Onion, chopped
1 1/2 lb Ground lean beef or lamb
1/4 ts Allspice, ground
1/4 ts Madras curry powder
Salt & pepper to taste
2 tb Rose water
1/2 c Currants, dried
1/2 c Almonds, chopped
Heat oil in a large skillet. Add onion. Saute until onion is tender. Add
meat. Cook until browned and crumbly. Drain off fat, if necessary. Add
allspice, curry powder, salt and pepper to cooked meat. Cook 3 minutes to
blend flavours. Add remaining ingredients. Reduce heat and cover. Simmer
over low heat 15 minutes, stirring to prevent sticking. Serve hot.
Source: Middle Eastern Cooking by Rose Dosti.
- - - - - - - - - - - - - - - - - -
RecipeSource: Spanakopita Peloponnisos
---------- Recipe via Meal-Master (tm) v8.01
Title: Spanakopita Peloponnisos
Categories: Ethnic, Appetizers, Vegetarian
Yield: 8 servings
1 kg Spinach 3 ts Ground nutmeg
1 md Onion; chopped Salt
1 Leek; chopped Freshly ground black pepper
1 c Chopped spring onions 8 Fillo pastry sheets
1/3 c Olive oil Olive oil or butter
1/2 c Chopped parsley
Serves 6-10 Oven temperature: 180 C (350 F) Cooking time: 50 minutes
Wash spinach well and cut off any coarse stems. Chop coarsely and put into
a large pan. Cover and place over heat for 7-8 minutes shaking pan now and
then or turning spinach with a fork. Heat just long enough to wilt spinach
so that juices can run out freely. Drain well in a colander, pressing
occasionally with a spoon.
Gently fry the onion in olive oil for 10 minutes, add chopped leek and
spring onions and fry gently for further 5 minutes until transparent.
Place well-drained spinach in a mixing bowl and add oil and onion mixture,
herbs and nutmeg. Blend thoroughly, adding salt and pepper to taste.
Place a sheet of fillo pastry on work surface and brush lightly with olive
oil. Top with 3 more sheets of pastry, brushing each with oil. Brush top
layer lightly with oil and place half the spinach mixture along the length
of the pastry towards one edge and leaving 4 cm (1-1/2-inches) clear on one
side. Fold bottom edge of pastry over filling, roll once, fold in sides
then roll up. Place a hand at each end of roll and push it in gently like
a concertina. Repeat with remaining pastry and filling.
Place rolls in an oiled baking dish leaving space between rolls. Brush
tops lightly with oil and bake in a moderate oven for 30 minutes until
golden. Serve hot cut in portions.
From: “The Complete Middle East Cookbook” by Tess Mallos.
ISBN: 1 86302 069 1
-----
RecipeSource: Shish Tawook
* Exported from MasterCook II *
SHISH TAWOOK
Recipe By : Camel Country Cookin' (Reem Zeidan)
Serving Size : 6 Preparation Time :0:00
Categories : Main Course--Poultry Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds boneless skinless chicken breasts
1/2 cup yogurt
1/4 cup vinegar
1/2 cup lemon juice -- fresh
1 1/2 tablespoons catsup
1/4 cup olive oil
salt to taste
1/2 teaspoon mixed Arabic Spices
GARLIC SAUCE:
4 cloves garlic
1/2 lemon -- juiced
1 tablespoon mayonnaise
1 tablespoon olive oil
1 small potato -- boiled, peeled
Mix yogurt, vinegar, lemon juice, catsup, oil and spices together, add
chicken and marinate for at least 12 hours in the refrigerator. Put chicken
on skewers and cook over hot coals until done. Serve with Arabic bread and
garlic sauce.
To make garlic sauce, put all ingredients in a food processor and mix until
creamy and light. Refrigerate.
- - - - - - - - - - - - - - - - - -
NOTES : Must be started the night before! Watch out--Garlic sauce is
spicy!!!
RecipeSource: Shinina
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Shinina
Categories: Beverages, Middle east
Yield: 8 servings
32 oz Plain yogurt
Salt to taste
In a large pitcher, combine yogurt with 23 oz water and salt to taste.
Thin with extra water, if needed. Serve over ice.
Per serving: 69 calories, 4 grams protein, 5 grams carbohydrates, 4
grams fat, 2 grams saturated sat, 14 milligrams cholesterol, 52
milligrams sodium.
MMMMM
RecipeSource: Samak Curry (Curried Fish)
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Samak Curry (Curried Fish)
Categories: Seafood, Middle east
Yield: 6 servings
1 Noomie basra (dried lime)
1 tb Olive oil
1 Carrot, finely diced
2 Celery stalks with leaves,
-finely diced
2 Onions, finely chopped
5 Garlic cloves, minced
1 tb Mild curry
Salt to taste
Pepper to taste
Nutmeg to taste
1 Zest of lemon
1/4 c Finely chopped fresh parsley
1/4 c Finely chopped fresh
-coriander (cilantro)
3 Fillets orange roughly, cut
-in half (about 1 3/4 lbs),
-or any firm white fish
Cut dried lime in half and remove seeds. Pound lime in mortar or
puree in grinder until finely ground (you will need 1 heaping
teaspoon). Set aside.
Using a skillet that will hold all the fish fillets in one layer, heat
olive oil and saute carrot, celery, onions and garlic until softened.
Add curry powder, salt, pepper, nutmeg, ground lime, lemon zest,
parsley and coriander. Add about 1/2 cup water to thin out paste. Add
fish, cover and cook about 5 minutes each side or until cooked
through. Serve immediately with rice. Makes 6 servings. Per serving:
154 calories, 23 grams protein, 8 grams carbohydrates, 3 grams fat, 0
grams saturated fat, 65 milligrams cholesterol, 103 milligrams sodium.
MMMMM
RecipeSource: Salata Tahina (Tahini Salad)
* Exported from MasterCook *
SALATA TAHINA (TAHINI SALAD)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ethnic Sauces
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Garlic cloves
Salt
3/4 c Tahini
1 tb White vinegar
1 Lemon -- juiced
1/2 c -Water
1/2 ts Ground cumin
1/2 c Chopped parsley
Crush garlic cloves with 1/2 teaspoon salt.
Place tahini in mixing bowl and beat well. This
preliminary beating reduces the strong flavour of the
tahini.
Beat in garlic and vinegar. Gradually add lemon juice
alternately with water. To make a cream salad of good
consistency add enough lemon juice to make the tahini
very thick before adding water. This way you have
more scope in adjusting the flavour and consistency of
the sauce.
Add salt to taste, and more lemon juice if a sharper
sauce is required. Blend in cumin and parsley and
chill until required. Serve as a mazza or as directed
in recipes.
Makes about 1 3/4 cups
Source: The Complete Middle East Cookbook by Tess
Mallos Typed for you by Karen Mintzias
- - - - - - - - - - - - - - - - - -
RecipeSource: PAM'S MALFUF (Middle Eastern Cabbage Rolls)
* Exported from MasterCook II *
PAM'S MALFUF (Middle Eastern Cabbage Rolls)
Recipe By : Pamela Creeden
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Main Course--Beef
Pam’s Stuff
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large head of cabbage
1 pound ground beef
1/2 cup onion -- finely chopped
2 cloves garlic -- minced
1 cup parsley -- finely chopped
16 ounces canned tomatoes
1 teaspoon pepper
1 teaspoon seasoned salt
1 egg
1 cup regular or basmati rice -- uncooked
1/4 cup oil
1 large can tomato juice (1-1 1/2 quarts)
4 tablespoons oil -- extra
salt and pepper -- to taste
Core cabbage sparingly and boil in a large pot of water over medium heat
until leaves begin to come apart. Remove leaves as they soften and separate.
When cool enough to handle, thin out center vein of each leave with a paring
knife. Drain tomatoes, reserving liquid, and dice. Mix the ground beef with
the, onions, garlic, parsley, tomatoes, seasoned salt, pepper, egg, rice and
1/4 cup oil. Spoon out mixture on each cabbage leaf, at the thicker edge, and
roll, either tucking sides in once or like a cigar--roll snugly but with
enough room for the rice to expand. Coarsely chop up the leftover cabbage
and place in the bottom of a large pot or Dutch oven (This will prevent the
cabbage rolls from scorching). Place cabbage rolls on top of chopped cabbage
Combine the reserved juice from the canned tomatoes with the large can of
tomato juice, 4 tablespoons oil and salt and pepper. Pour over the cabbage
rolls. The liquid should cover or nearly cover the rolls. Cook, covered,
over medium heat for 1 hour; reduce heat to medium-low and cook for a further
30 minutes.
- - - - - - - - - - - - - - - - - -
NOTES : I was told that authentic Malfuf does not have tomatoes in the meat
mixture. My neighbor in Saudi, Phil Habib, of Lebanese heritage, taught me
to make these. For the most part, Arabic food is not highly seasoned, so I
have adjusted the seasoning to our taste.
RecipeSource: Mihshi Malfuf Bi Zayt (Meatless Cabbage Rolls)
* Exported from MasterCook *
MIHSHI MALFUF BI ZAYT (MEATLESS CABBAGE ROLLS
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- -----RICE AND CHICK PEA
STUFFING----------------
1 1/2 c Chopped spring onions
1/4 c Olive oil
1 c Long grain rice
1 c Canned chickpeas -- drained
1/2 c Finely chopped parsley
1 c Chopped, peeled tomatoes
1/2 ts Ground allspice
Salt
Freshly ground black pepper
-----TO FINISH-----
24 Cabbage leaves
3 Garlic cloves
1 t Salt
1 t Dried mint
1/4 c Lemon juice
1/2 c Olive oil
Gently fry spring onion in 1/4 cup olive oil for 2-3
minutes. Turn into a bowl and add remaining stuffing
ingredients, adding salt and pepper to taste.
Remove leaves from cabbage carefully so as not to tear
them, counting larger leaves as 2. Par-boil cabbage
leaves in boiling water until limp enough to handle,
cooking leaves in 2 to 3 lots. Drain in a colander.
Cut out larger part of centre rib in each leaf and cut
larger leaves in half down centre. Line base of a
deep pan with ribs and any torn leaves.
Place a generous tablespoon stuffing on base of each
leaf, roll up once and tuck in sides to contain
filling. Roll to end of leaf. Repeat with remaining
ingredients.
Crush garlic with salt and blend in crumbled, crushed
mint and lemon juice.
Pack rolls flap side down in lined pan, sprinkling
some of the garlic-lemon mixture and olive oil between
layers of rolls. Invert a plate on top of the rolls
to keep them intact during cooking. Add enough cold
water to just cover rolls and put lid on firmly.
Bring to the boil on medium heat, reduce to low and
simmer gently for 45 minutes. Remove from heat and
leave aside for 30 minutes. Serve lukewarm or cold.
Source: The Complete Middle East Cookbook - by Tess
Mallos Typed for you by Karen Mintzias
- - - - - - - - - - - - - - - - - -
RecipeSource: Middle Eastern Sandwiches
* Exported from MasterCook II *
Middle Eastern Sandwiches
Recipe By : Elizabeth Powell
Serving Size : 1 Preparation Time :0:05
Categories : Ethnic Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pita pocket
1/4 cup hummus
1/3 cup tabouli
2 tablespoons feta cheese -- crumbled
1 leaf romaine lettuce
1/4 teaspoon tomato -- chopped
1/4 cup alfalfa sprouts
1 tablespoon Greek olives -- chopped
Lemon dill dressing (see recipe)
Cut top 1/4 from pita pocket and reserve for another use*. Open
pocket and spread one side with hummus. Spoon in tabouli. Add remaining
ingredients, drizzling salad dressing over all. This serves one, but is
easily multiplied for many. * Broiled pieces of pita bread are
excellent for dipping extra hummus.
- - - - - - - - - - - - - - - - - -
NOTES : See recipe for Lemon Dill dressing.
Nutr. Assoc. : 4513 0 0 0 0 0 0 0 0
RecipeSource: Middle Eastern Delight
---------- Recipe via Meal-Master (tm) v8.02
Title: MIDDLE EASTERN DELIGHT
Categories: Sauces
Yield: 4 servings
1 1/2 c Salid Oil
3/4 c Soy Sauce
1/4 c Worchestershire Sauce
2 tb Dry Mustard
2 1/4 ts Salt
1 tb Black Pepper, Coarse
1/2 c Wine Vinegar
2 ea Garlic Cloves, crushed
1 1/2 ts Parsley Flakes, Dry
1/3 c Lemon Juice, Fresh
Combine all ingrediants and mix in a blender. Can be
stored in a jar in the refrigerator for up to a week
or in the freezer. Makes 3 1/2 Cup. Be sure to soak
the Sirloin Tips for 24 hours. Served best with a
Ceasar Salad, Wild Rice, and French Bread. ** THIS
RECIPE HAS BEEN ALTERED BY THE USER ON 05-01-1989 **
-----
RecipeSource: Kouloura
* Exported from MasterCook *
KOULOURA
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Plain flour
1 pk Active dry yeast
1/2 c Warm water
1/2 c Warm milk
-- (water may be substitued)
1 t Salt
2 ts Sugar
2 tb Oil
Sesame seeds
Dissolve yeast in warm water. Mix in remaining
ingredients except sesame seeds, using more or less
flour, as necessary, to form a workable dough.
Knead dough until smooth; shape into a ball and place
in an oiled bowl. Cover and let rise in warm place
until doubled in bulk. Punch down and turn out onto a
floured surface to shape. Form dough into a thick
rope about 20 inches in length, slightly tapered at
each end. Place rope in the shape of a ring on a
greased baking sheet, overlapping and tucking under
ends. Cover and let rise again.
Preheat oven to 375 F. (190 C.). Brush bread with
water and sprinkle with sesame seeds. Bake until
bread is golden brown, about 30 minutes.
Variation - Elioti (Olive Bread):
Prepare 1 quantity of Kouloura dough, as directed
above. During first rising, saute 1 medium onion in 1
tablespoon olive oil until transparent. Lightly smash
1 cup of Greek black olives with a wooden mallet or
knife handle to split; remove pits from olives. Mix
olives and onions together and let cool.
After punching down dough, turn onto a floured surface
and roll out to form a rectangle about 1/2 inch thick.
Cover rectangle with onion and olive mixture, leaving
a border around edges. Starting at one long end, roll
up dough and shape into a loaf. Press edges closed.
Place loaf on a greased baking sheet and slash
diagonally in three or four places. Cover and let
rise again until double in size. Bake in a preheated
375 F. (190 C.) oven about 35-40 minutes.
Adapted by Karen Mintzias, from a recipe in: “The
Complete Middle East Cookbook” by Tess Mallos
Submitted By KM@SALATA.COM (KAREN MINTZIAS) On 08
NOV 95 070349 -0800
- - - - - - - - - - - - - - - - - -
RecipeSource: Yahni Me Koukia (Meat Stew With Broad Beans)
* Exported from MasterCook *
YAHNI ME KOUKIA (MEAT STEW WITH BROAD BEANS)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Greek Soups/stews
Beans
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Karen Mintzias
1 kg Beef or lamb stew meat
2 tb Oil or butter
1 lg Onion -- finely chopped
2 Garlic cloves
1/2 c Chopped celery
1 c Chopped, peeled tomatoes
1/4 c Tomato paste
1/4 c Dry red wine
3 Cloves
1/4 c Chopped parsley
Salt
Freshly ground black pepper
1/2 ts Sugar
500 g Very young broad beans
Serves: 5-6 Cooking time: 2 to 2-1/2 hours
Trim meat and cut into 3 cm (1-1/4 inch) cubes. Heat
half the oil or butter in a heavy pan and brown meat
quickly on each side, adding a single layer of meat to
pan at a time. Remove to a plate when browned.
Reduce heat, add remaining oil and onion and fry onion
gently until transparent. Add garlic, celery and
carrot and fry for a few minutes longer. Add tomato
paste, wine, water, cloves, bay leaf and most of
parsley. Return meat to pan and add salt and pepper
to taste and the sugar. Cover and simmer gently for
45 minutes for lamb, 1-1/4 hours for beef.
Wash broad beans well, top and tail, pulling off
strings at the same time. Cut into 8 cm (3-inch)
lengths. Add to yahni, cover pan and simmer for
further 30-45 minutes or until meat is tender.
Put yahni in a serving dish and sprinkle with
remaining parsley. Serve hot with a tossed salad and
crusty bread.
Note: Other vegetables may replace the broad beans;
use same quantity unless otherwise specified.
GREEN BEANS: Top, tail and string if necessary. Slit
down centre. GREEN PEAS: Shell 1 kg (2 lb) green peas
and add; 2 cups frozen peas may be used instead of
fresh peas. CELERY: Omit celery from basic recipe. Cut
1/2 bunch celery into 8 cm (3-inch) lengths and blanch
in boiling, salted water for 5 minutes. Drain and
add. ZUCCHINI (COURGETTES): Top and tail and cut into
1 cm (1/2 inch) slices. CAULIFLOWER: Break 1 small
head cauliflower into florets, soak in salted water,
drain, rinse and add. POTATOES: Peel 750 g (1-1/2 lb)
medium-sized potatoes, quarter and add.
From: “The Complete Middle East Cookbook” by Tess
Mallos. ISBN: 1 86302 069 1
Typed for you by Karen Mintzias
- - - - - - - - - - - - - - - - - -
RecipeSource: Topig (Lenten Chick Pea Kofta)
* Exported from MasterCook *
TOPIG (LENTEN CHICK PEA KOFTA)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Vegetarian
Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Chick peas
6 c -Cold water
2 sm Potatoes -- boiled in jackets
1 1/2 ts Salt
Freshly ground white pepper
-----FILLING-----
3 lg Onions -- halved & sliced
2 tb -Water
1/4 ts Ground allspice
1/2 ts Ground cumin
1/3 c Pine nuts
1/3 c Currants
3/4 c Tahina
Salt
Freshly ground black pepper
-----TO FINISH AND SERVE-----
-Boiling, salted water
Olive oil
Ground cinnamon or paprika
Lemon wedges
Parsley sprigs
Serves: 8-12 Cooking time: 35 minutes
Soak chick peas in the cold water for 24 hours, in a
cool place if weather is warm. Remove the skins by
taking a handful at a time and rubbing with the palms
of both hands so that the chick peas actually rub
against one another. Drop back into bowl and take up
another lot. Skim off the floating skins as they
accumulate. (Dang, why not just leave the skins ON,
this sounds like too much trouble! -KM) Drain well.
Pass the skinned chick peas through food grinder
twice, using fine screen. Alternatively, place in food
processor container in 2 lots and process to a paste
(NOW you're talking! -KM)
Peel skin from boiled potatoes and mash finely with a
fork. Combine with ground chick peas, add salt and a
good grinding of white pepper. Blend thoroughly and
keep aside.
Put sliced onions in a pan with the water, cover and
steam over medium heat for 10 minutes, then remove
cover and leave until moisture evaporates. Turn into a
bowl and cool.
Add allspice, cumin, pine nuts, and currants to the
onion. Blend well, then mix in tahina, and salt and
pepper to taste.
Take 4 pieces of unbleached calico or similar cloth,
each about 50 cm (20 inches) square and scald in
boiling water. Cool a little, then wring out well.
Open out a square of cloth on work surface and put a
quarter of the chick pea paste in the centre. Spread
evenly with a spatula to a 20 cm (8 inch) square and
place a quarter of the filling in the centre,
spreading it a little.
Bring each corner of the paste over the filling by
lifting up corners of cloth. Paste should enclose
filling in envelope fashion. Smooth joins to seal
well.
Make a single tie with each pair of diagonally
opposite corners of cloth, then tie a second time.
Complete another 3 topigs in the same way.
Half fill a large pot with water, bring to the boil
and add about 1 tablespoon salt. When briskly boiling,
lower prepared topigs into pot and return to the boil.
Cover and boil steadily for 12-15 minutes or until
topigs float and feel firm to the touch.
Lift out immediately and place on a tray, draining off
water in tray.
Untie and invert topigs onto platter. Leave until
cool.
When ready to serve, pour a little olive oil over each
topig and dust lightly with cinnamon or paprika.
Garnish platter with lemon wedges and parsley. To
serve, cut each topig in half, then slice in thick
pieces. Olive oil and lemon juice are added to
individual taste.
NOTE: Ready-skinned chick peas are available at some
Armenian and Greek food stores. These look like split
peas, but are larger and nut coloured.
Source: The Complete Middle East Cookbook, by Tess
Mallos Typos and smart remarks by: Karen Mintzias
- - - - - - - - - - - - - - - - - -
RecipeSource: Koloketes (Pumpkin Pies)
---------- Recipe via Meal-Master (tm) v8.02
Title: KOLOKETES (PUMPKIN PIES)
Categories: Ethnic, Appetizers, Vegetarian
Yield: 30 servings
------------------------------PUMPKIN FILLING------------------------------
3 c Diced butternut pumpkin
2 tb Pougouri (coarse burghul)
1 md Onion; chopped
1/4 c Peanut or corn oil
1/2 ts Ground cinnamon
1 pn Ground cloves
1 1/2 ts Salt
Freshly ground black pepper
-----------------------------------PASTRY-----------------------------------
4 c Plain flour
1 pn Salt
3/4 c Peanut or corn oil
1/2 c Cold water
3 ts Lemon juice
Beaten egg & milk for glaze
Makes: 30 Oven temperature: 200 C (400 F) reducing to 180 C (350 F) Cooking
time: 30 minutes
Peel pumpkin, remove seeds and cut into 5 mm (1/4 inch) dice. Measure and
place diced pumpkin into a bowl. Add remaining filling ingredients, stir
to combine, cover and leave for 12 hours or overnight.
Sift flour and salt into a mixing bowl, add oil and rub in with fingertips
until distributed evenly. Add water and lemon juice and mix to a firm
dough. Knead lightly, cover and leave to rest for 30 minutes.
Roll out dough thinly (about the thickness of a normal pie crust) and cut
into 15 cm (6 inch) rounds. Take a round of pastry and moisten edges with
a little water. Place a good tablespoonful of filling in centre, fold over
and press edges to seal well. Flute edge with fingers or press with tines
of fork.
Place finished pies on lightly greased baking trays and glaze tops with an
egg beaten with a little milk. Bake in a hot oven for 10 minutes, reduce
to moderate and bake for further 20 minutes. Serve hot or cold.
From: “The Complete Middle East Cookbook” by Tess Mallos
ISBN: 1 86302 069 1
Typed for you by Karen Mintzias
-----
RecipeSource: Hunkar Begendi (Roasted Eggplant Puree)
* Exported from MasterCook *
HUNKAR BEGENDI (ROASTED EGGPLANT PUREE)
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 sm Eggplant -- (about 1/2 lb. or
-- 2 md. (about 1 lb.
ea.)
1 tb Butter
1 tb Flour
1/3 c Milk
1/4 c Kasher/kasseri -- freshly
-- grated or use
Romano cheese
1/2 ts Salt
Black pepper -- freshly grated
First, roast the eggplants in the following fashion:
Prick each one in 3 or 4 places with the tines of a
long handled fork. Then impale them, one at a time,
on the tines of the fork and turn them over a gas
flame until the skin chars and begins to crack. (If
you have an electric stove, pierce the eggplants,
place them on a large baking sheet and broil them 4
inches from the heat sseri; freshly
: ;grated or use Romano cheese
1/2 ts Salt
: Black pepper; freshly grated
First, roasm, cutting away any
badly charred spots on the surface. Cut the eggplants
in half lengthwise and chop them finely. Then mash
the pulp to a smooth puree with the back of a spoon or
with a mortar and pestle.
In a heavy 3 to 4 quart saucepan, heat the
tablespoon of butter over moderate heat. When the
foam begins to subside, stir in the flour and when it
is completely absorbed pour in the milk all at once.
Stirring vigorously with a whisk, cook over high heat
until the mixture comes to a boil and thickens
heavily. Beat in the pureed eggplant, reduce the heat
to low, and, stirring occasionally, simmer for 5
minutes. Off the heat add the cheese, salt and a few
grindings of pepper. Beat vigorously until the mixture
is thick enough to hold its shape almost solidly in
the spoon.
Taste for seasoning and serve at once. Hunkar
begendi traditionally accompanies roast or braised
veal or lamb.
Time Life Series: Middle Eastern Cooking, "circa 69″
MMed by: earl.cravens@salata.com
- - - - - - - - - - - - - - - - - -
RecipeSource: Hummus Bi Tahini
* Exported from MasterCook *
Hummus Bi Tahini
Recipe By :
Serving Size : 6 Preparation Time: 0:0
Categories : Middle east Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 19 ounce Can chickpeas
1 teaspoon Baking soda
3 tablespoon Tahini
1 Garlic clove -- chopped
Juice of 1 1/2 lemons
1/2 teaspoon Salt
2 tablespoon Cold water
1 tablespoon Pine nuts
1 tablespoon Olive oil
Combine chickpeas with their juice with baking soda & bring to a boil.
Immediately remove from heat, drain & rinse thoroughly. In a food processor,
combine chickpeas, tahini, garlic, lemon juice, salt & 1 Tb of water. Blend
till creamy. Add rest of the water if mixture apears too thick. Refrigerate.
Heat olive oil & fry pine nuts till golden brown.
When ready to serve, sprinkle over hummus. Serve cold with pita bread.
“The Hamilton Spectator”, July 1993
- - - - - - - - - - - - - - - - - -
RecipeSource: Hommus
* Exported from MasterCook II *
HOMMUS
Recipe By : Lisa Whicker/ Jubail, KSA
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers & Dips Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can chickpeas
2 cloves garlic
1/4 cup lemon juice, or more -- to taste
1 teaspoon salt
1/3 cup tahini (sesame paste)
3 tablespoons olive oil
chopped parsley or cilantro
paprika or cayenne pepper
Drain chick peas, reserving liquid. Put chick peas, garlic, lemon juice,
salt and tahini (tahina) in blender container. Process until smooth, using
some of the reserved chick pea liquid as needed.
Place into small bowl. Drizzle olive oil on top and sprinkle with parsley
(or cilantro) and paprika (or cayenne). Serve with crackers or pita chips
(see recipe for “Arabic Bread Chips”).
- - - - - - - - - - - - - - - - - -
RecipeSource: Hawayij (Spice Mix)
* Exported from MasterCook *
HAWAYIJ (SPICE MIX)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Condiments
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ts Black peppercorns
3 ts Caraway seeds
1 t Saffron threads
1 t Cardamom seeds
2 ts Tumeric
Pound peppercorns, caraway seeds, saffron and cardamom
seeds in a mortar, or grind in a blender.
Stir in tumeric and store spice mix in a sealed jar.
Use according to recipes.
Source: The Complete Middle East Cookbook by Tess
Mallos Typed for you by Karen Mintzias
- - - - - - - - - - - - - - - - - -
RecipeSource: Guvec Or Turlu- Vegetable Casserole
* Exported from MasterCook *
GUVEC OR TURLU - VEGETABLE CASSEROLE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Vegetables
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Long eggplants -- -OR-
1 md -Oval eggplant
Salt
4 sm Zucchini
3 sm Sweet green peppers
250 g Okra -- optional
250 g Green beans
4 sm Tomatoes, ripe, peeled
1/2 c Olive oil
3 sm Onions -- sliced
2 Garlic cloves -- crushed
1/4 c Chopped parsley
Freshly ground black pepper
1/2 c -Water
There is some confusion about the name of this dish.
To the Turks, Turlu is a lamb or chicken and vegetable
casserole. Yet in other countries of the region Turlu
is prepared as an all-vegetable casserole, with cooks
admitting to it being a Turkish dish. Guvec on the
other hand is a casserole of meat or poultry and
vegetables, or vegetables on their own.
Oven temperature: 180 C (350 F) Cooking time: 1-1/2 to
2 hours
Remove stem from eggplant, wash well then peel off 1
cm (1/2 inch) strips of skin lengthwise at intervals
giving a striped effect. Cut long eggplants in 1 cm
(1/2 inch) slices; oval eggplant should be quartered
lengthwise, then cut into chunky pieces. Spread
eggplant on a tray and sprinkle liberally with salt.
Leave for 30 minutes, then pat dry with paper towels.
Trim zucchini and cut into 4 cm (1-1/2 inch) pieces.
Remove stem and seeds from peppers and quarter. Wash,
trim and (if desired) de-fuzz okra. Soak in vinegar to
remove slime. Drain.
String beans if necessary and slit in half (French
cut). Slice tomatoes.
Heat half the oil in a frying pan and fry eggplant
until lightly browned. Remove to a plate - do not
drain.
Add remaining oil to a pan, add sliced onions and fry
gently until transparent. Stir in garlic, cook 1
minute, then remove pan from heat.
Place a layer of eggplant in the base of a casserole
dish. Top with some of the zucchini, peppers and
beans. Spread some onion mixture on top and cover
with tomato slices. Sprinkle with salt, pepper and
some of the parsley. Repeat until all ingredients are
used, reserving some tomato slices and parsley.
Place prepared okra on top if used and cover with last
of tomato. Sprinkle with parsley, salt and pepper and
add water and oil drained from eggplant.
Cover casserole and cook in a moderate oven for 1 to
1-1/2 hours until vegetables are tender. Serve from
casserole as an accompaniment to roast or grilled
meats or poultry. Often this is served as a light
meal on its own; bread and peynir (feta) cheese are
then served with it.
Source: The Complete Middle East Cookbook - by Tess
Mallos
: ISBN: 1 86302 069 1
- - - - - - - - - - - - - - - - - -
RecipeSource: Gosh Feel (Elephant Ear Pastries)
* Exported from MasterCook *
GOSH FEEL (ELEPHANT EAR PASTRIES)
Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Desserts Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Eggs
2 ts Caster sugar
1/4 ts Salt
1/2 c Milk
4 ts Oil
2 1/2 c Plain flour
1/4 c Plain flour for kneading
1/2 ts Ground cardamom
Oil for deep-frying
-----TO FINISH-----
1 c Icing (confectioners') sugar
1/2 ts Ground cardamom (optional)
1/2 c Finely chopped pistachios
*Note: Pistachio nuts should be blanched. Optionally, same amount of
finely chopped walnuts may be used intead of pistachios.
Beat eggs until frothy, beat in sugar and salt. Stir in milk and oil. Sift
flour, add half to egg mixture and blend in with wooden spoon. Gradually
stir in remainder of flour, holding back about 1/2 cup. Turn onto floured
board and dust with some of reserved flour. Knead for 10 minutes until
smooth and glossy, using more flour as required. Dough will still be
slightly sticky. Cover with plastic wrap and rest for 2 hours.
Take a piece of dough about the size of a large hazelnut and roll out on a
floured board to a circle about 8-10 cm (3-4 inches) in diameter. Gather
up dough on one side and pinch, forming a shape resembling an elephant ear.
Place on a cloth and cover. Repeat with remaining dough.
Deep fry one at a time in oil, heated to 190 C (375 F) turning to cook
evenly. Fry until golden, do not over-brown. As dough is rather elastic,
the pastry tends to contract with handling, so just before dropping pastry
into hot oil, pull out lightly with fingers to enlarge.
Drain pastries on paper towels. Sift icing sugar with cardamom if used and
dust pastries with mixture. Sprinkle with nuts and serve warm or cold.
Store in a sealed container.
Alternative topping: Make a syrup with 1 cup sugar and 1/2 cup water.
Bring to the boil when sugar is dissolved and boil for 5 minutes. Dribble
syrup onto warm pastries and sprinkle with cardamom and nuts.
From: “The Complete Middle East Cookbook” by Tess Mallos.
ISBN: 1 86302 069 1
- - - - - - - - - - - - - - - - - -
RecipeSource: Good Neighbor Hummus
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Good Neighbor Hummus
Categories: Dips, Harned 1994, Kentucky, Middle east, Spreads
Yield: 2 cups
3 c Garbanzo beans
-- 2 16 oz. cans
-- rinsed and drained
1/2 c Tahini
7 tb Lemon juice
1/4 c Olive oil
1/4 c Tamari or soy sauce
-- preferably tamari
4 lg Garlic cloves
-- crushed or minced
1/2 ts Black pepper
1/8 To 1/4 tsp. cayenne pepper
1 Portion olive oil
(opt'l. but I wld. include)
1 Portion paprika
(opt'l. but I wld. include)
1 Portion chopped parsley
(opt'l. but I wld. include)
Put beans, tahini, lemon juice, 1/4 c. olive oil, tamari, garlic and
peppers in food processor; blend to desired smoothness. Transfer to
serving bowl.
Drizzle top with olive oil; sprinkle with paprika and parsley if
desired.
Note: In her column notes, Colombo mentions that chili paste can be
purchased at Oriental food markets. This recipe makes no mention of
chili paste, although it was an ingredient in the Good Neighbor
Szechuan noodles. Seeing as how I think Good Neighbor may have “held
back” a little bit on this recipe (they wouldn't give it out for
years, as it’s one of their best sellers), you may also want to
experiment and add a little chili paste to this recipe, which does
have a slight bite to it when purchased at Good Neighbors.
Absolutely great with unsalted blue corn chips! Have eaten many times
but haven't made at home yet. It’s delicious, and sells for
$4.50/lb. at Good Neighbors.
From Alice Colombo’s 01/27/93 “Cook’s Corner” column in “The
(Louisville, KY) Courier-Journal.” Pg. C7. Requested by
Louisvillean Carol Grady, who wrote: “I am addicted to the wonderful
food available at Louisville’s Good Neighbor Foods Co-op Cafe, but I
know I can't ask you to obtain recipes for all of their creations.
Let’s start with three of my favorites: hummus, Szechuan noodles and
maple pumpkin pie.” Alice Colombo responded: “I have to agree with
you - all are winners.” Posted by Cathy Harned.
MMMMM
RecipeSource: Forty Martyrs Meatballs
* Exported from MasterCook *
Forty martyrs meatballs
Recipe By : A Continual Feast by Evelyn Birge Vitz
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds lamb -- ground
2 cloves garlic -- pressed
1 teaspoon salt
black pepper -- freshly ground
3 teaspoons mint -- dried
1/2 cup pine nuts
1/2 cup parsley -- finely chopped
1 tablespoon vegetable oil
lettuce
Combine the lamb with the garlic, salt to taste, pepper, mint, pine nuts
and parsley. Mix thoroughly. Form into 40 meat balls about 1 1/4 inches
in diameter. (Make it easy;divide the meat into 4 parts, divide each
part into 10 meatballs).
Heat the oil in a large skillet. Saute the meatballs until nicely
browned on the outside, but still a little pink on the inside. Turn them
often with a spatula. Remove excess grease as it is rendered.
Serve the meatballs on a bed of lettuce in 5 rows of 8 each or some other
clearly numerical arrangement.
With them serve Rice or Bulghur Pilaf
Variation: You can also add to the mixture 1/2 tsp allspice or
coriander.
In a number of countries a special dish is prepared once a year to honor
the memory of the Forty Martyrs of Sebaste...
In Aremenia they eat forty stuffed wheat balls (whose ingredients are
hard to come by in this country); in Greece as well the Forty Martyrs
are honored by the eating of dishes that stress the number 40. There
are pies made with forty layers of phyllo pastry, dishes consisting of
forty pancakes or made with 40 kinds of wild herbs.
Marion Baumgarten Marion10@wwa.com
Mother to Martha (6) and Peter (3)
Die Wunderkinder
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THE FORTY MARTYRS OF SEBASTE (10 MARCH 320)
In the year 320, Constantine was Emperor of the West and Licinius of
the East. Licinius, under pressure from Constantine, had agreed to
legalize Christianity in his territory, and the two made an alliance
(cemented by the marriage of Licinius to Constantia the sister of
Constantine), but now Licinius broke the alliance and made a new
attempt to suppress Christianity. He ordered his soldiers to
repudiate it on pain of death. In the “Thundering Legion,” stationed
near Sebaste in Armenia (now Sivas in Turkey), forty soldiers
refused, and when promises, threats, and beatings failed to shake
them, they were stripped naked one evening and herded onto the
middle of a frozen lake, and told, “You may come ashore when you are
ready to deny your faith.” To tempt them, fires were built on shore,
with warm baths, blankets, clothing, and hot food and drink close
by. As night deepened, thirty-nine men stood firm, while one broke
and ran to the shore. However, one of the soldiers standing guard on
shore was so moved by the steadfastness of the Christians that he
stripped off his clothes and ran out to join them. They welcomed him
into their company, and so the number of the martyrs remained at
forty. At dawn, most were dead, and the few in whom a little life
remained were stabbed to death.
-------http://members.aol.com/alanj32020---------------------------
RecipeSource: Falafel
* Exported from MasterCook *
FALAFEL (ff)
Recipe By : FOOD IN A FLASH =A5 SHOW #FF2039
Serving Size : 1 Preparation Time :0:00
Categories : Curtis Aikens
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cooked chick-peas
1/2 cup bread crumbs
1/2 cup chicken broth
1 tablespoon flour
1 egg
1 tablespoon tahini
1/2 teaspoon cumin
1/4 teaspoon dried marjoram
1 teaspoon paprika
1 teaspoon lemon juice
2 cloves garlic
2 tablespoons chopped parsley
vegetable oil
shredded lettuce
pita bread
2 medium tomatoes
4 scallions
Heat vegetable oil to 350 degrees in heavy deep skillet or deep fryer. In
processor process chick peas until smooth. Add chicken broth & bread crumbs.
Pulse to mix. Pour into a bowl. Stir in flour, egg, tahini, cumin, marjoram,
paprika, lemon juice, garlic & parsley. Form mixture into 2-inch balls. Coat
with extra flour. Deep fry balls, a few at a time, until golden brown. Drain
on paper towels. Put shredded lettuce in pita pockets, top with tomatoes &
scallions. Approximately 6-8 minutes.
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RecipeSource: BAHARAT (Saudi Mixed Spices)
* Exported from MasterCook II *
BAHARAT (Saudi Mixed Spices)
Recipe By : Tastes of Jubail
Serving Size : 1 Preparation Time :0:00
Categories : Spices, Relishes & Spreads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup black pepper
1/4 cup coriander powder
1/4 scant cup cinnamon
1/4 scant cup clove -- ground
1/3 cup cumin
2 teaspoons cardamom -- ground
1/4 cup nutmeg -- ground
1/2 cup paprika -- ground
1/3 cup curry powder
1/4 scant cup dried limes -- ground
Mix all ingredients. Store in a tightly sealed jar. Makes about 2 cups.
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RecipeSource: BABA GHANNOUJ (Eggplant and Sesame Puree)
* Exported from MasterCook II *
BABA GHANNOUJ (Eggplant and Sesame Puree)
Recipe By : Kitchens of Eastern Arabia/Suzan Al Gahtani, Hadeed, NC
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers & Dips Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium eggplant
1/4 cup lemon juice
1/4 cup tahini (sesame paste)
2 cloves garlic
2 teaspoons salt -- or to taste
1 tablespoon olive oil
1/4 cup finely chopped parsley
Place eggplant on center shelf in hot oven. Cook until soft, turning often.
Peel off skin while hot. Remove stem and end of eggplant, if firm.
Chop flesh. Put in blender or food processor. Puree. Blend in most of the
lemon juice. Gradually add tahini.
Crush garlic into a paste with 1 teaspoon salt. Add to eggplant. Beat well.
Adjust flavor with lemon juice and remaining salt. Beat in olive oil and
parsley. If using food processor, put about 4 sprigs of parsley into
container. Process until chopped, but still visible.
Place in shallow dish. Garnish with parsley. Serve with Arab bread as an
appetizer.
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NOTES : If making ahead, store in a sealed container in refrigerator. Bring
to room temperature before serving.
RecipeSource: Anzac Biscuits (Cookies)
MMMMM----- Recipe via Meal-Master (tm) v8.04
Title: Anzac Biscuits (Cookies)
Categories: Cookies
Yield: 1 servings
3/4 c Fine sugar
1 ts Treacle (golden corn syrup)
1/4 lb Butter
1 ts Baking soda
3/4 c Coconut, flaked
1 c Oatmeal
3/4 c Plain flour
2 tb Boiling water
ANZAC day is celebrated in Australia on April 25. On this day in
1915, the ANZACs (Australian and New Zealand Army Corps) landed at
Gallipoli, and suffered the worst defeat in Australian military
history. The fallen soldiers of all wars are now commemorated on
ANZAC day. Another cookbook stated that these cookies were sold to
raise money to help returned veterans.
In saucepan place butter, treacle, soda, sugar and mix with boiling
water. Bring slowly to boil, remove and add dry ingredients. Mix
well. Place spoonfuls about 3 inches apart on well greased cookie
tray. Bake at 275F about 25 min.
Source: The Down Under Cookbook c. 1987 Graeme Newman, Albany, New
York. converted from his mother’s handwritten cookbook to US
measures. Shared by Elizabeth Rodier 6/93 (not yet tested)
MMMMM
RecipeSource: Zaytun Msabbah (Spiced Olives)
* Exported from MasterCook *
ZAYTUN MSABBAH (SPICED OLIVES)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 kg Fresh green olives
3 sm Dried, hot chilies
Water
Rock salt
Either leave olives as they are, or cut 3 to 4 slits
in each with a fine-bladed, stainless steel knife or
razor blade. Discard any damaged olives.
Pack into sterilized glass jar or jars, and cover with
cold water. Soak for 3 days, changing water each day.
Measure last amount of water.
Measure same amount of fresh water into a pan and add
rock salt in the proportion of 1/3 cup to each 4 cups
water. Heat and stir until salt dissolves. Cool.
Pack chilis into jar or jars, placing them amongst the
olives. Pour cool brine on top, filling jars. Remove
any air bubbles and seal with plastic lid. Store in a
cool, dark place for 5 months before using.
To serve, remove required amount of olives and rinse
under cold water. Drain and place in a bowl. Squeeze
on the juice of a lemon and pour on 1/4 cup olive oil.
Stir to blend and leave for an hour or two before
serving.
* Source: The Complete Middle East Cookbook - by Tess
Mallos * Typed for you by Karen Mintzias
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RecipeSource: Kotopoulo Me Bamyes- Chicken With Okra
* Exported from MasterCook *
KOTOPOULO ME BAMYES - CHICKEN WITH OKRA
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Greek Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Karen Mintzias
1 Chicken, about 2 kg (4 lb)
1/4 c Butter
1 Onion -- finely chopped
1 Garlic clove -- crushed
1 1/2 c Chopped, peeled tomatoes
1 tb Tomato paste
1/2 c Dry white wine
1 Bay leaf
2 Pieces of cinnamon bark
1/2 ts Sugar
Salt
Freshly ground black pepper
500 g Prepared okra (500 g ñ lb)
Cooking time: 1 1/2 hours
Cut chicken into serving pieces and wipe dry. Melt
butter in a heavy saucepan or flameproof casserole and
brown chicken on all sides. Remove to a plate when
browned.
Reduce heat and add onion and garlic. Fry gently
until onion is transparent and add remaining
ingredients. Cover and simmer for 20 minutes.
Meanwhile, lightly brown prepared okra in a little
butter and set aside.
Return chicken to pan, cover and simmer gently for 45
minutes or until chicken is tender, adding browned
okra 20 minutes before end of cooking time. Remove
bay leaf and cinnamon bark and serve with boiled or
mashed potatoes.
From: “The Complete Middle East Cookbook” by Tess
Mallos ISBN: 1 86302 069 1
Typed for you by Karen Mintzias
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RecipeSource: Koshari
* Exported from MasterCook II *
KOSHARI
Recipe By : Kitchens of Eastern Arabia (Sozan Fahmi, SADAF)
Serving Size : 8 Preparation Time :0:00
Categories : Side Dishes & Vegetables Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large onions -- sliced
1 quart water -- divided
oil for frying
2 cups rice
2 teaspoons salt
1 1/2 cups brown lentils
8 ounces small macaroni
SAUCE:
6 cloves garlic
2 tablespoons white vinegar
1 can tomato paste (6 oz)
2 teaspoons cumin
chili pepper (if you like it hot!)
Saute onions until brown. Drain on paper towels. Put 3 cups water in a pot
with a few drops oil. Bring to a boil. Add rice and 1 teaspoon salt. After
water returns to a boil, lower heat. Simmer until done.
Wash lentils. Then boil until tender. Boil macaroni until tender. Drain.
Sauce:
Slice garlic. Saute in small amount of oil. Add vinegar, tomato paste,
remaining 1 teaspoon salt, cumin, remaining 1 cup of water, and chili pepper,
if desired. Cook until mixture boils. Lower heat, Simmer until cooked.
To serve, layer rice, lentils, and macaroni. Spread sauce on top. Garnish
with fried onions.
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