Middle Eastern
« Previous EntriesIraqi Pomegranate soup
Thursday, August 14th, 2008Iraqi Pomegranate Soup (Shorbat Rumman)
8 cups water 1 pound lamb shanks or other lesser cuts of lamb and bone 1/2 cup yellow split peas 1 cup chopped onion 3 beets with green tops 1/2 cup rice 1 bunch of scallions, sliced 2 tablespoons granulated sugar 3 tablespoons lime juice 1/2 cup [...]
Bean And Sesame Seed spread
Wednesday, August 6th, 2008Bean and Sesame Seed Spread (Hummus)
This is also known as “hummus bitahini.”
1 (15 ounce) can garbanzo beans, drained 1/2 cup sesame seed 1 clove garlic, cut into halves 3 tablespoons lemon juice 1 teaspoon salt Snipped parsley Pocket Bread, crackers or vegetable dippers
Place reserved bean liquid, sesame seed and garlic in blender container. Cover and [...]
kosheree
Friday, August 1st, 2008Kosheree (Egyptian Lentils)
1 cup lentils 2 fresh chile peppers 1 1/2 cups regular rice 1 1/2 cups tomato sauce 1 cup elbow macaroni 2 tablespoons vinegar 3 tablespoons oil 1 large onion
Place lentils in a saucepan and cover with water by 1 inch. Turn heat to high, bring to a boil, then simmer, covered, for [...]
zalaabeh
Monday, July 21st, 2008Zalaabeh (Fritters)
Syrup 2 1/2 cups granulated sugar 1 cup water 1 tablespoon lemon juice 4 tablespoons butter 4 tablespoons orange blossom water 1 leaf rose-lemon scented geranium (if available)
Measure sugar into saucepan, add water and bring to a hard boil. Add lemon juice and cook for 2 minutes. Add butter and orange blossom water and [...]