IB Kitchen Club

[Umm Abed]

Yeah, I have been busy because of my work. But at the weekend I will do something - maybe those muffins and post pics. :statisfie

Oh ok thats cool, any time.. whenever possible:)

[noraina]

We should all make muffins and post the pictures sometime soon inshaAllah :)

A muffin marathon, lol.

[noraina]

dl = deciliter = 1/10 of liter

It´s about 0,4 cups.

I've never even heard of a deciliter before subhanAllah - in England we do grams or millilitres.

[sister herb]

Hehe. The forum full of muffins... ;D

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[sister herb]

I've never even heard of a deciliter before subhanAllah - in England we do grams or millilitres.

So then; 1 dl = 100 milliliters

[Kiro]

hmmmm

[ReboundMuslimah]

Wow I'm loving this thread! I'm looking forward to sharing some recipes with everyone soon.

[sister herb]

White Chocolate vanilla bean Ice Cream

Ingredients:
(requires ice-cream maker* See Note)

– 1 cup milk
– 1/4 cup sugar
– 2 eggs (beaten)
– 1 vanilla bean (split, seeds scraped, reserve the pod)
– 1 cup white chocolate chips ( 1/2cup works)
– 1 cup heavy cream

1. In a medium saucepan, combine milk, sugar, and eggs, vanilla seeds and pod. Cook over low heat, stirring constantly, until mixture slightly thickens (about 4-5 min).
2. Remove pan from heat, stir in white chocolate until melted. Stir in heavy cream.
3. Refrigerate mixture until chilled, about a hour. Remove the vanilla pod, then freeze mixture in ice-cream maker according to the manufacturer’s directions.

*Note: If you haven´t ice cream maker, put ice cream in a bowl to the freezer, keep there few hours. Stir a couple of times.

[Arfa]

JazakAllah for sharing all this @ sister herb !:) really yummilicious thread lol.

[sister herb]

As the first post of this thread is quite old, images have disappeared. I repost this with pics as I can´t edit so old post.

Please post here easy, simple and if possible, fast to make recipes. Add also picture of foods if you can. Let me start with few my own.

---------------------------------------

Pasta salad by pictures, step by step

As one picture tells more than 1000 words...

1: put to bowl some green lettuce, add a little olive oil, pinch of salt and pepper and mix. Put slices of tomato to bowl as picture.

2: add cooked pasta on lettuce.

3: add grated carrots and mushrooms (you can cook them few minutes in oil if you like and spice as you like).

4: add sliced cucumber and corn.

5: put on salad 2 boiled eggs, each cutted to 4 parts, add some salt and pepper (or other spices&herbs you prefer).

As you can see, salad is very simple but looks nicer when different incredients are layered by they own. And of course, using different vegetables you will get again new kind of salad.

[Umm Malik]

Mash Allah sister ... good thread
Jazaki lahu khayran
Yaetik saha as we say in Algeria :) mashalah elik

[Aaqib]

I need to show this to my mom;D
Or if I'm not mistaken, one of my classes in my school will teach us cooking!

[LaSorcia]

So, I've wanted to post here for a while, but have hesitated to because... well I'm just too tired to take pics and upload them! But I hope you can benefit from the recipes anyway. :statisfie

Today I made 'exotic carrots', my own recipe.

I peeled and diagonally sliced 1 lb (about 500 gm) of carrots. Then I heated them over just past medium heat in olive oil, salt and pepper until softened. Then I turned the heat down to low and added lime zest, coconut milk and ground white cardamom. I did not measure the spices, but I used a liberal hand as I like strong flavours! Add enough coconut milk to make the carrots look wet and saucy, but not soupy. Stir well over low heat for a few minutes until all of the flavours are dispersed.

The whole family agreed that it was delicious!

[Umm Malik]

Mashallah .. that's good I will try to be a good chef like you and sister Herb

So, I've wanted to post here for a while, but have hesitated to because... well I'm just too tired to take pics and upload them! But I hope you can benefit from the recipes anyway. :statisfie

Today I made 'exotic carrots', my own recipe.

I peeled and diagonally sliced 1 lb (about 500 gm) of carrots. Then I heated them over just past medium heat in olive oil, salt and pepper until softened. Then I turned the heat down to low and added lime zest, coconut milk and ground white cardamom. I did not measure the spices, but I used a liberal hand as I like strong flavours! Add enough coconut milk to make the carrots look wet and saucy, but not soupy. Stir well over low heat for a few minutes until all of the flavours are dispersed.

The whole family agreed that it was delicious!

[LaSorcia]

Mashallah .. that's good I will try to be a good chef like you and sister Herb

If I can learn to cook, I think nearly anyone can!

[Umm Malik]

If I can learn to cook, I think nearly anyone can!

We are the same ;) I love my cooking some much but they some times eat a few I think they didn't like it
But for me I love to eat my cooking but it's rarely

[LaSorcia]

We are the same ;) I love my cooking some much but they some times eat a few I think they didn't like it
But for me I love to eat my cooking but it's rarely

I find that kind of ironic, because when I was learning to cook, I would often be afraid to eat my own cooking. Even if it looked good and smelled good, and I knew I had done it right, I thought there must be something wrong with it.

I was never that way with baking, though. I learned baking on my own, at a younger age, and I loved it. I like cooking better than baking because if I cook dinner, it's gone in 30 minutes, but if I bake, I have a treat for several days! I love baking muffins and freezing them. I reheat them in the microwave for breakfast. My daughter and I also make waffles and pancakes and freeze them to eat for breakfast.

I have food allergies, so I can't eat most convenience foods and have to make my own if I want them. I also freeze any dinner left-overs for convenient lunches.

[Umm Malik]

The same for me but I was love to cook I was love kitchen when I was 18 but because I feel like it's not that important to me because my mom was deed everything and just want to be comfort and good ...I start feel it us not important thing .. so this make me some lazy :)
Me too I love cooking better than baking because our pastry need a lot of time but it's so good if you want to enjoy time and creative

I find that kind of ironic, because when I was learning to cook, I would often be afraid to eat my own cooking. Even if it looked good and smelled good, and I knew I had done it right, I thought there must be something wrong with it.

I was never that way with baking, though. I learned baking on my own, at a younger age, and I loved it. I like cooking better than baking because if I cook dinner, it's gone in 30 minutes, but if I bake, I have a treat for several days! I love baking muffins and freezing them. I reheat them in the microwave for breakfast. My daughter and I also make waffles and pancakes and freeze them to eat for breakfast.

I have food allergies, so I can't eat most convenience foods and have to make my own if I want them. I also freeze any dinner left-overs for convenient lunches.

[sister herb]

Exotic carrots sounds nice one recipe. I´ll try it when my carrots will grow bigger (they are still quite small). Yesterday I made zucchini lasagna: to the pan a layer of sliced zucchinis, add salt and pepper. Then browned ground beef, tomato sauce, olives, vegetables (what ever you have, better to cook them half soft), more sliced zucchini, more vegetables and herbs and at the final layer grated cheese (I used mozzarella). Bake in the oven, +225 C about 1 hour.

Today I will make strawberry syrup. :p It´s yummy-yummy with ice cream or pancakes or...

[LaSorcia]

^Sounds delicious, filling and healthy.

[Umm Malik]

Thank you sister for this recipe

Exotic carrots sounds nice one recipe. I´ll try it when my carrots will grow bigger (they are still quite small). Yesterday I made zucchini lasagna: to the pan a layer of sliced zucchinis, add salt and pepper. Then browned ground beef, tomato sauce, olives, vegetables (what ever you have, better to cook them half soft), more sliced zucchini, more vegetables and herbs and at the final layer grated cheese (I used mozzarella). Bake in the oven, +225 C about 1 hour.

Today I will make strawberry syrup. :p It´s yummy-yummy with ice cream or pancakes or...

[LaSorcia]

Salmon Patties

Take 6 oz of boneless, skinless salmon and put in a bowl. Mix in some salt and pepper to taste. Add 2 whole eggs. Next I added a small handful of lemon zest and a half a dash of lemon oil. I also added about 3 TBS finely chopped fresh sage. After that, add bread crumbs and Greek yogurt. Some recipes call for mayonnaise, but that is too fattening! I mixed it all with a hand mixer to avoid flaking the fish. If it's too wet, add more bread crumbs. If too dry, add more yogurt. Form into balls or patties and dry fry in a non-stick skillet, flipping halfway through cooking, until the patties are solidly cooked.

You can really add any flavours you want. This is the first time I've tried this combo, since I had fresh sage that needed to be used.

I haven't finished cooking them yet...hope they are good!

[Aaqib]

Salmon Patties

Take 6 oz of boneless, skinless salmon and put in a bowl. Mix in some salt and pepper to taste. Add 2 whole eggs. Next I added a small handful of lemon zest and a half a dash of lemon oil. I also added about 3 TBS finely chopped fresh sage. After that, add bread crumbs and Greek yogurt. Some recipes call for mayonnaise, but that is too fattening! I mixed it all with a hand mixer to avoid flaking the fish. If it's too wet, add more bread crumbs. If too dry, add more yogurt. Form into balls or patties and dry fry in a non-stick skillet, flipping halfway through cooking, until the patties are solidly cooked.

You can really add any flavours you want. This is the first time I've tried this combo, since I had fresh sage that needed to be used.

I haven't finished cooking them yet...hope they are good!

Were they good?

[Umm Abed]

Hmmm, awesome, awwwesommee pics and recipes, thank you!:D

[LaSorcia]

Oops, I messed up I was so excited. It was 2 6oz cans of salmon I used, and yes, they were delicious!

[Neha Qadri]

I think this is islamic forum so please post Islamic post it will be batter for all of us

[sister herb]

Her recipe was "Islamic" as it didn´t include haram ingredients.

[Umm Malik]

I think this is islamic forum so please post Islamic post it will be batter for all of us

Thank you sister ... may Allah help us to do the good things and to pleased allah

[Little_Lion]

6-8 large eggs
1 Package frozen chopped spinach, or 2-3 good sized handfuls of fresh spinach, chopped fine
1 handful shredded melting cheese of your choice
Tabasco or hot sauce (if desired)

In a large pan add the eggs, spinach, and cheese. Stir and cook until the eggs are well scrambled and cooked thoroughly and the cheese is melted throughout. Add hot sauce if desired for a little kick during the final stirring before removing from heat.

This dish refrigerates well and is even good cold. May Allah bless us all with sufficient food and success in our endeavors. :)

[LaSorcia]

I think this is islamic forum so please post Islamic post it will be batter for all of us

Do you mean Middle Eastern/North African recipes? I love Moroccan food, but tagines take a loooong time to cook, so I don't make them very often. I will try to remember to post one if I cook it. I don't eat piggies and I won't be posting dishes with alcohol or vanilla extract or anything like that.

By the way, if anyone has a good recipe for jeweled rice, and knows where I can buy the proper sugar for it, I'd appreciate it!

[Aaqib]

I think this is islamic forum so please post Islamic post it will be batter for all of us

Nothing wrong with posting recipes.

[Umm Malik]

Do you mean Middle Eastern/North African recipes? I love Moroccan food, but tagines take a loooong time to cook, so I don't make them very often. I will try to remember to post one if I cook it. I don't eat piggies and I won't be posting dishes with alcohol or vanilla extract or anything like that.

By the way, if anyone has a good recipe for jeweled rice, and knows where I can buy the proper sugar for it, I'd appreciate it!

I the jeweled rice seems good I don't know how they make it inshallah one of the sisters will give you the recipe

[LaSorcia]

I've had to cook a lot lately, since my husband has had to work a lot. Please pray Allah's mercy on my family lol. Actually, I think it is a miracle what a good chef I have become. Really, if you knew my upbringing and past cooking skills, you would agree!

So, here's what I cooked today:

Veggie couscous

Cook 1 cup of pearl couscous according to directions. I boil 1.25 cups of water with some salt and olive oil. Then I add the couscous, turn of the heat, stir and put on a lid for 10 minutes.

For the veggies: I used 4 red peppers, finely chopped and around 8 oz mushrooms. Put them in a skillet with olive oil. For herbs, I added salt, black pepper, fresh oregano, dried oregano, basil and cilantro. I cooked them until softened. I am a person who gets distracted from cooking, so I cook them over low heat for a long time. You can probably cook them a lot quicker over higher heat if you stay there and watch them.

Once the veggies and couscous are cooked, add the couscous to the skillet with the veggies and stir well. Delicious, filling and healthy. :statisfie

[sister herb]

Rhubarb Tart

4 eggs

4 dl sugar

3 dl milk

150 g butter

6 dl wheat flour

3 tsp baking powder

1 liter rhubarb pieces

sugar, cinnamon

Beat the eggs and sugar. Melt the butter, mix it with milk. Add to the egg foam sugar alternately butter-milk mixture and flour with baking powder.
Pour into a casserole dish, spread on top the rhubarbs. Sprinkle with sugar and cinnamon.

Bake at +200C for half an hour.

Serve with vanilla sauce or with ice cream.

*Note: If you haven´t rhubarbs, use apples or berries (if you use berries, leave cinnamon away).

[LaSorcia]

^ You make such tempting recipes. My garden rhubarb died this year after 8 years. :( So, I'll have to get some from the grocery store if I want to make it.

[sister herb]

My rhubarb died too at the spring (or maybe it was at the last autumn) but I planted 3 new ones and they have grown well during the summer.

There they grow:

[Aaqib]

I just cooked my own egg sandwich and my stomach is not saying I did a good job+o(

[Huzaifah ibn Adam]

I just cooked my own egg sandwich and my stomach is not saying I did a good job+o(

What kind did you make? Fried, omelet, scrambled, boiled, poached? Personally, I like eggs best when it's fried, sunny-side up style.

Once upon a time I used to work in a restaurant/take-away, so I know how to cook and bake. Alhamdulillaah.

[Aaqib]

What kind did you make? Fried, omelet, scrambled, boiled, poached? Personally, I like eggs best when it's fried, sunny-side up style.

Once upon a time I used to work in a restaurant/take-away, so I know how to cook and bake. Alhamdulillaah.

Fried, and I think I got a piece of eggshell in my teeth!

Mashallah that's great :)

Bake a cake?

[Huzaifah ibn Adam]

Fried, and I think I got a piece of eggshell in my teeth!

Mashallah that's great :)

Bake a cake?

Cakes, cupcakes, milk-tarts (one of my favourites), Hungarian tarts (another favourite), cheesecake, pizzas (chicken pizzas are the best), pies, biscuits (various kinds), pancakes, crumpets, scones, etc. I've made all of them.

[noraina]

Cakes, cupcakes, milk-tarts (one of my favourites), Hungarian tarts (another favourite), cheesecake, pizzas (chicken pizzas are the best), pies, biscuits (various kinds), pancakes, crumpets, scones, etc. I've made all of them.

Masha'Allah, cooking is a skill - and I think especially baking is pretty much a science.

My baking is touch and go, I'm still practising (and not very good either) so I make a lot of mistakes. Alhamdulillah for a family which eats my mistakes with little complaints.

[noraina]

I just cooked my own egg sandwich and my stomach is not saying I did a good job+o(

Did you undercook the egg bro? My little sis once tried to fry an egg and if the heat is on too high the outside layer can cook much faster whilst the inner part is still runny and raw.

btw, I prefer scrambled eggs - and there's nothing better than eating an egg which was layed just that day. :)

[Aaqib]

Cakes, cupcakes, milk-tarts (one of my favourites), Hungarian tarts (another favourite), cheesecake, pizzas (chicken pizzas are the best), pies, biscuits (various kinds), pancakes, crumpets, scones, etc. I've made all of them.

Milk tarts? Seem nice, and it's specifically South African.

[Aaqib]

Did you undercook the egg bro? My little sis once tried to fry an egg and if the heat is on too high the outside layer can cook much faster whilst the inner part is still runny and raw.

btw, I prefer scrambled eggs - and there's nothing better than eating an egg which was layed just that day. :)

Possibly, I don't know as of now though. My stomach seems fine right now so it's all good.

Oh that seems pretty nice :)

[زهراء]

Milk tarts? Seem nice, and it's specifically South African.

Milk tarts are South African [emoji33] I had no idea it was uniquely made by us lol

Sent from my GT-I9195 using IslamicBoard mobile app

[Huzaifah ibn Adam]

Did you undercook the egg bro? My little sis once tried to fry an egg and if the heat is on too high the outside layer can cook much faster whilst the inner part is still runny and raw.

btw, I prefer scrambled eggs - and there's nothing better than eating an egg which was layed just that day. :)

When making sunny-side up eggs, you only cook the one side, because you want the yolk to stay runny. The pan should be on a medium heat, too. And to prevent sticking, it's a good idea to throw some salt in the pan (before the butter) and then frying the egg.

[Huzaifah ibn Adam]

Yes, it's 100% South African. Called "Melktert" in Afrikaans.

It's an invention of the Afrikaaners.

[sister herb]

Yes, it's 100% South African. Called "Melktert" in Afrikaans.

It's an invention of the Afrikaaners.

We definitely want a recipe (if it´s not a national secret).

[Huzaifah ibn Adam]

The "Ouma" (Grandmother) style Milk Tart recipe:

http://allrecipes.com/recipe/80160/s...ert-milk-tart/

[زهراء]

I use this one

Milk tart

(Just Delicacies - www.facebook.com/justdelicacies )

Base :
¼lb butter
½ cup Sugar
1 egg
2tsp baking powder
+- 2 cups flour

Preheat heat oven on 180 degrees
Beat butter and sugar well.
Add egg and beat
Add flour and baking powder and form into a nice soft dough roll out dough and place on tart pan or just press dough into tart pan.
Bake bases blind for 15 mins

Filling :
4½ cups milk
¾ cup Sugar
3 eggs
2½ tblsp flour
2½ tblsp maziena/corn flour
1 tsp vanilla essence
20g butter

In a pot on medium heat add 4 cups milk.
Whisk sugar and eggs well and add to milk stir well.
Mix flour and maziena with the ½cup milk until smooth and dissolved.
Remove milk from stove and add in dissolved maziena and flour mixture then put pot back on stove.
Add vanilla essence and butter and stir until nice and thick.
Pour filling over the cooled baked bases
Sprinkle with cinnomon.
Allow to cool.
Refrigerate!
Serve chilled.!
Enjoy

[Huzaifah ibn Adam]

Mini milk-tarts are nice as well. You get custard tarts too (a variation of milk-tarts), but I don't go in for those.

[زهراء]

Mini milk-tarts are nice as well. You get custard tarts too (a variation of milk-tarts), but I don't go in for those.

Not too fond of those.. Prefer to make trifle instead of custard tart.. Like this[emoji116] Attachment 5632Attachment 5633

[Huzaifah ibn Adam]

Trifle is very nice.

[Huzaifah ibn Adam]

Has anyone here ever eaten Bunny Chows? That's another very famous thing in South Africa. It originated in Durban but you'll find it anywhere you go in South Africa.

[Huzaifah ibn Adam]

That's what a Bunny Chow looks like. It tastes even better than it looks.

[Huzaifah ibn Adam]

[Huzaifah ibn Adam]

You get the half-loaf bunny chows and the quarter-loaf bunny chows. When making curry for the bunny chow, the commonly used meat is blade beef.

Very simple to make: Cut the inside of the bread out (make it hollow), butter it and fill it with curry.

[Huzaifah ibn Adam]

Not to forget the Gatsbys and AK-47 Rolls; more "real" South African foods.

South Africans make substantial foods. One AK-47 Roll could feed an army. Usually, though, one person alone eats the entire thing.

[زهراء]

Not to forget the Gatsbys and AK-47 Rolls; more "real" South African foods.

South Africans make substantial foods. One AK-47 Roll could feed an army. Usually, though, one person alone eats the entire thing.

Some people call it "uzzi" [emoji6] I've never eaten a bunny chow with meat.. Always eat the one with beans

[Huzaifah ibn Adam]

The one with beans is nice as well, and the one with chips & polony. But the absolute nicest of the lot is the curry bunny chow.

[Aaqib]

The name of it makes me want to eat it

[Huzaifah ibn Adam]

The name of it makes me want to eat it

Bunny Chow? It looks better than it sounds, and it tastes better than it looks.

Here in South Africa, though (especially Cape Town), "Bunny Chow" is slang for a homosexual. Sodomites are called "Bunny Chows".

I'll leave it to your imaginations to work out why that particular term gets used for them.

[زهراء]

Any innovative ideas you've seen when it comes to baking cakes or cupcakes?

[زهراء]

[زهراء]

[Huzaifah ibn Adam]

Mansaf Recipe:

-----------------------

Mansaf
Mansaf
Region: Arab Levant, Jordan
Category: Rice, Couscous, and Other Grains
Season: Any
Difficulty: Labor Intensive

A magnificent repast, and a sign of great generosity, prepared by the Bedouin of Jordan and Palestine is called mansaf. It is prepared for joyous occasions such as big festivals or family reunions. In Palestinian households it is traditionally made when there is an abundance of lamb.

Mansaf is perhaps taken even more seriously in Jordan. Palestinians make up a large portion of the population of Jordan today, but native Jordanians are, for the most part, Bedouin. Among Jordanians, great debates can ensue about the preparation of mansaf. One Iraqi woman told me that her relationship with a Jordanian man broke up because she admitted to not caring for mansaf.
My former brother-in-law, Omar, a Palestinian connoisseur of a great feast, told me that one of the root meanings of the word mansaf is "explosion," and it is truly that: the tastes and aromas are an explosion of flavors. The flavors come not so much from spices but from a curious little dried yogurt product calledjamīd. Jamīd is defatted and dehydrated yogurt made from sheep or goat's milk and sold in rock hard nuggets prepared in the spring and summer. It may have been originally a nomadic Turkish invention. The butterfat of the yogurt is separated by churning, accomplished by shaking the yogurt in a goat skin bag called a shakwa. The separated butterfat is then used to make samna, clarified butter. The defatted yogurt, called makhīd at this point, is strained under high pressure through a cloth, concentrating it into jamīd. The jamīd is salted and formed by hand into small balls to be placed in the sun and dried until hard. To reconstitute the jamīd, which is now fifty percent protein, it is soaked in water and then melted, giving its distinctive earthy flavor to the mansaf.
Jamīd is made in the home for the most part, although one can find it in stores in Amman. It would be a perfect culinary souvenir to bring back from a trip to the Middle East. Though it probably is impossible to find in the U.S. (I never have), you might seek out a Middle Eastern market in this country, especially one run by Palestinians or Jordanians. If you are unable to find any, you must settle for my suggested, and not entirely satisfactory, substitute in the Note below. On the other hand, it's the one thing I ask someone headed for the Middle East to bring back for me.
How one eats mansaf is as important as how it tastes. Several overlapping sheets of a thin fine wheat flour flatbread, the size of a small pizza, calledmarqūq, are laid directly on the table or a large communal platter and are covered with the meat and rice. Another bread can be use, called shrak, a whole-wheat flatbread baked on a domed griddle over an open fire. It is very thin, as is marqūq bread. Everyone eats with his hands in a ritualized manner with a high degree of etiquette. Hands are first thoroughly washed and the right sleeve rolled up. Guests sit or stand around the table sideways, with their right side tilted slightly toward the food and eat only with the first three fingers and thumb of the right hand. Each person stakes out a small area of the mansaf that is in front of him and moistens it with the bowl of jamīd that is passed around. Grace is given and the eating begins.
One eats in one of two ways. Small amounts of rice and meat are picked up, compacted slightly, and brought up to the mouth. No food should fall from the hand or the mouth as you eat, nor should your fingers touch your mouth; the food is flipped into the mouth from about an inch away. In another method diners form a ball of rice in the palms of their hands, constantly flipping the ball in the air because it is quite hot. Then, for those who are and talented, the rice ball is flipped, sometimes from a foot away, into the mouth. In some situations the host will form the rice ball in his own hand for the guest of honor.
There are several essential ingredients in making mansaf, besides the jamīd. One is the spice mixture known as bahārāt. It is easily found in Middle Eastern markets but can be made at home. Another is the cooking fat called samna, clarified butter. Marqūq bread is sold in Middle Eastern and Greek markets and, in increasing numbers of supermarkets in the U.S. under a variety of names, but most often by the Armenian name lavash. This recipe is derived from the first time I had a mansaf, prepared by Mustafa Hamarneh, a Bedouin friend who now lives in Amman.

[photo: Clifford A. Wright]


Yield: Makes 8 servings
Preparation Time: 6 hours

6 pieces jamīd (about 1/2 pound) or see Note below
3 quarts plus 2 cups water
10 tablespoons clarified unsalted butter
4 1/2 pounds lamb shoulder on the bone, cut into approximately 3/4 pound pieces and trimmed of excess fat
2 tablespoons bahārāt
3 cups long-grain rice, soaked in water to cover for 30 minutes and drained or rinsed well under running water until the water runs clear
3 to 4 cups boiling water
1 tablespoon salt
1/2 cup blanched whole almonds
1/2 cup pine nuts
2 pieces marqūq, shrak, or lavash (Armenian flatbread), left whole or 4 largekhubz cArabī (Arabic flatbread or pita bread) split open to make 8 pieces

1. Soak the jamīd in cold water to cover for 24 to 48 hours.
2. Drain and melt the jamīd in a pot with 1 quart of the soaking water over medium heat. Add the remaining 2 quarts soaking water as it evaporates until the mixture has the consistency of yogurt. This could take up to 2 hours and you should ultimately have about 2 quarts liquid jamīd. Strain the jamīd through a sieve and set it aside. Save three-quarters of the jamīd for the meat and the rest for the rice, which you will cook separately.
3. In a large, preferably earthenware casserole, heat 5 tablespoons of the clarified butter over medium heat, then cook the lamb until browned on all sides, about 20 minutes. Remove the meat from the casserole with a slotted spoon and set aside. Pour off all the excess fat and liquid. Return the meat to the casserole with the reserved three-quarters of jamīd, reduce the heat to low, add the remaining 2 cups water, sprinkle on the bahārāt, and cook, uncovered, until the meat is falling off the bone, about 3 hours. Do not use any salt because thejamīd is salty, but if you are using the stabilized yogurt suggested in the Note, you need to salt the meat to taste. Stir the meat so it is mixed well with the spices and yogurt.
4. Meanwhile, prepare the rice. In a heavy flame-proof casserole or pot with a heavy lid, melt 3 tablespoons of the clarified butter over medium-high heat, then cook the rice for 2 minutes, stirring. Pour in 3 cups of the boiling water and the salt, bring to a boil, reduce the heat to low, cover, and cook until the rice is tender and all the liquid is absorbed, about 20 minutes. Do not lift the lid to look at the rice and do not stir the rice as it cooks. After 20 minutes, if the rice is not done, keep adding boiling water in small amounts until the rice has absorbed the additional water and is tender. When the rice is done, stir in the remaining quarter of the jamīd, to make the rice a little watery.
5. Meanwhile, melt 1 tablespoon clarified butter in a small skillet and cook, shaking the skillet, until the butter is golden, 2 to 3 minutes. Remove and set the butter aside. Melt the remaining tablespoon clarified butter in the small skillet and cook the almonds until light golden, about 5 minutes, tossing the nuts. Add the pine nuts and cook until they are golden, about another 3 minutes. Set the nuts aside.
6. Clean off a serving, dining, or kitchen table with soap and water and then rinse well and dry, unless you are using a very large tray or serving platter. Arrange the marqūq or other bread directly on the table or tray, overlapping them some, and spread some jamīd from the cooked lamb on it so it becomes soft. Strain the meat and place it over the bread, now soft and broken. Spoon the rice over next and put the remaining jamīd sauce from the lamb in a separate bowl with a serving spoon. Sprinkle the pine nuts and almonds over the rice. Pour the reserved 1 tablespoon of melted samna over everything. Gather your guests around the table, hands properly washed, with their right hands closest to the food. Begin eating.

Note: In place of jamīd, stir 3 tablespoons tahini into 2 quarts stabilized yogurt

[Huzaifah ibn Adam]

Mansaf with Rughaaf.

[Huzaifah ibn Adam]

I've eaten Mansaf. It's very nice.

[ardianto]

Not to forget the Gatsbys and AK-47 Rolls; more "real" South African foods.

South Africans make substantial foods. One AK-47 Roll could feed an army. Usually, though, one person alone eats the entire thing.

Why that Roll named AK-47?. Is this name relates to AK-47 assault rifle?

[Huzaifah ibn Adam]

Why that Roll named AK-47?. Is this name relates to AK-47 assault rifle?

No no, it's because the roll is so big, people can keep it in one arm like an AK-47. Some people mistakenly confuse Gatsbys with AK-47s.

[Huzaifah ibn Adam]

An AK-47 Roll from Akhalwayas.

Looks good, doesn't it?

[Scimitar]

Looks like a compromised heart attack, but I'll still eat it :D

Scimi

[Huzaifah ibn Adam]

Contains chips, salads, steak, polony, viennas, cheese, and whatever else the chef decides to throw in while making it.

It's meant to feed six people, but one person usually eats the entire thing.

[Scimitar]

Chefs make salad rolls now :D Not exactly skilled work though is it?

Scimi

[Huzaifah ibn Adam]

Are you serious? Do you know how much skill the chef needs to have to abstain from eating the customer's order instead of giving it to him?

And no matter how you look at it, an AK-47 Roll is a work of art. A simple and humble work of art, but a work of art nonetheless.

[Huzaifah ibn Adam]

Jamie Oliver and Gordon Ramsay and them make intricate dishes which are most of the time tasteless. They only look good.

[Scimitar]

I have to admit, Gordon getting owned by his guests on the F word is too hilarious.

As for chefs trying their level best not to eat customers food - that's what they get paid for isn't it? :D
Scimi

[Huzaifah ibn Adam]

They want to have the roll and eat it.

[Scimitar]

Don't we all :D

Scimi

[Aaqib]

What's your favorite curry?

[Huzaifah ibn Adam]

Mutton curry (made using boneless meat), followed closely by chicken curry.

And I'll take Akhni (preferably chicken Akhni) any day over Biryaani.

[noraina]

Jamie Oliver and Gordon Ramsay and them make intricate dishes which are most of the time tasteless. They only look good.

True, those dishes from fancy restaurants are just for the sake of the image or label associated with them.

Arabs are very generous people and very hospitable, the smallest portions in Arab takeaways are too huge for me too finish. And once at an Arab friend's house I made the mistake of complimenting their apple tree, they immediately told their son to pick a bag full of apples and forced me to take it home, and when they next visited me they brought another bag of apples. I try not to mention if I like anything now.

[Scimitar]

What's your favorite curry?

this depends on the time of the year... right now it's butter chicken season complete with rumali roti's ;)

[Aaqib]

this depends on the time of the year... right now it's butter chicken season complete with rumali roti's ;)

What a mouthful to say ;D

[Huzaifah ibn Adam]

True, those dishes from fancy restaurants are just for the sake of the image or label associated with them.

Arabs are very generous people and very hospitable, the smallest portions in Arab takeaways are too huge for me too finish. And once at an Arab friend's house I made the mistake of complimenting their apple tree, they immediately told their son to pick a bag full of apples and forced me to take it home, and when they next visited me they brought another bag of apples. I try not to mention if I like anything now.

Definitely, the Arabs are well-known for that. And if you eat by their house, they'll continue piling food into your plate as you eat whether you object or not. I don't know of any race as generous as the Arabs. And they love having guests. That's why you'll find that most Arab dishes are meant to be eaten in a group; they don't go in for stuff like burgers which just one person will eat. They go in for food which gets put into a huge platter and everyone will sit around eating from that one platter; not individual eating.

[Scimitar]

What a mouthful to say ;D

Some things are better left unsaid... especially when your gob is full of chow :D

Scimi

[Huzaifah ibn Adam]

Arabs eating together.

[noraina]

Definitely, the Arabs are well-known for that. And if you eat by their house, they'll continue piling food into your plate as you eat whether you object or not. I don't know of any race as generous as the Arabs. And they love having guests. That's why you'll find that most Arab dishes are meant to be eaten in a group; they don't go in for stuff like burgers which just one person will eat. They go in for food which gets put into a huge platter and everyone will sit around eating from that one platter; not individual eating.

I learned that the hard way. I used to think it's rude if you don't finish your plate at someone's house, only Arab families don't let you empty your plate, for them it's rude to even leave it looking half full. I think the first time I just carried on eating until I realised they weren't going to stop. Sooo much food, for them food is their way of expressing love.

I think Afghans are similar, my uncles are *very* generous. Don't even start on shopping with them, you look at one thing for a second too long, it's in the shopping bag no matter how much you protest.

[Aaqib]

mhm...

[Huzaifah ibn Adam]

mhm...

You want to make a Bunny Chow?

[Huzaifah ibn Adam]

I learned that the hard way. I used to think it's rude if you don't finish your plate at someone's house, only Arab families don't let you empty your plate, for them it's rude to even leave it looking half full. I think the first time I just carried on eating until I realised they weren't going to stop. Sooo much food, for them food is their way of expressing love.

I think Afghans are similar, my uncles are *very* generous. Don't even start on shopping with them, you look at one thing for a second too long, it's in the shopping bag no matter how much you protest.

Definitely. Most Arabs are big eaters too, though. One Arab can eat a pot of curry and twelve rotis for breakfast, with other stuff.

[Aaqib]

Hm.. tasty!

[Huzaifah ibn Adam]

How about some Smileys?

[Huzaifah ibn Adam]

Both Arabs and Africans love Smileys.

(In South African slang, a sheep/goat head is called a Smiley, or a Talkie. The trotters are called Walkies. A dish of the head and trotters together (famous in Cape Town) is called a Walkie-Talkie. A chicken head and feet, also. The term Walkie-Talkie is used for any dish containing the head and feet of the animal.)

The reason they're called Smileys is because as you braai (another South African term. In the US you guys say "BBQ") the head over the fire, the lips start to peel back, making it look like the sheep/goat is grinning.

Most South Africans love Braais. It's my favourite, too.

[Aaqib]

Yeesh, never knew how nice South African cuisine is.

Btw our whole family is excited since now we can eat chicken at restaurants now.

[Huzaifah ibn Adam]

Yeesh, never knew how nice South African cuisine is.

Btw our whole family is excited since now we can eat chicken at restaurants now.

You would eat a Smiley?

[Aaqib]

You would eat a Smiley?

yupp

[sister herb]

I learned that the hard way. I used to think it's rude if you don't finish your plate at someone's house, only Arab families don't let you empty your plate, for them it's rude to even leave it looking half full. I think the first time I just carried on eating until I realised they weren't going to stop. Sooo much food, for them food is their way of expressing love.

I found out that too - in a hard way. Oh boy how full I was after that... and in my culture leaving any food to the plate is a sing of discourtesy. A good manner is eat the plate totally empty.

:phew

[زهراء]

I don't think I can put down a Walkie-Talkie [emoji85] When I was younger I would eat paya(trotters) but now it puts me off too. [emoji58]

[noraina]

Both Arabs and Africans love Smileys.

(In South African slang, a sheep/goat head is called a Smiley, or a Talkie. The trotters are called Walkies. A dish of the head and trotters together (famous in Cape Town) is called a Walkie-Talkie. A chicken head and feet, also. The term Walkie-Talkie is used for any dish containing the head and feet of the animal.)

The reason they're called Smileys is because as you braai (another South African term. In the US you guys say "BBQ") the head over the fire, the lips start to peel back, making it look like the sheep/goat is grinning.

Most South Africans love Braais. It's my favourite, too.

That sounds really sinister putting it like that - 'Smileys', I prefer these ones: :).

I don't think I'd ever eat a Walkie-Talkie, in Afghan culture paya (trotters) is a delicacy but I can't bring myself to eat it. My family makes it a lot but I just have to eat the plain naan.

I found out that too - in a hard way. Oh boy how full I was after that... and in my culture leaving any food to the plate is a sing of discourtesy. A good manner is eat the plate totally empty.

I sympathise sis....I was taught leaving a plate full of food is bad manners or a sign you don't like their food. But it seems in some cultures (including Arab) that if a host lets their guest's plate become empty it's a sign discourtesy for them. I'm still not used to leaving a plate full of food but I have no choice, lol.

[Huzaifah ibn Adam]

That sounds really sinister putting it like that - 'Smileys', I prefer these ones: :).

I don't think I'd ever eat a Walkie-Talkie, in Afghan culture paya (trotters) is a delicacy but I can't bring myself to eat it. My family makes it a lot but I just have to eat the plain naan.



I sympathise sis....I was taught leaving a plate full of food is bad manners or a sign you don't like their food. But it seems in some cultures (including Arab) that if a host lets their guest's plate become empty it's a sign discourtesy for them. I'm still not used to leaving a plate full of food but I have no choice, lol.

With Smileys, sometimes the eyes are removed before cooking/braaing, but other times they are left in because some people like to eat them as well. Also, the brain obviously gets left inside while cooking the head. So when it's served, you don't just eat the meat up; you use something sharp and hard enough to pop the skull open and eat the brains out. I haven't tasted the brains yet, but they're said to taste like scrambled eggs.

[Umm Abed]

All this type of cuisine is really something I dont look forward to,:muddlehea would you really eat those smileys and walkie-talkies and the like, Huzaifah?

[Huzaifah ibn Adam]

I certainly would.

Many times if Arabs are cooking for a lot of people, and they're making something like Mansaf or Kabsah or Maqloobah, they'll throw a whole cooked sheep or goat on top of the rice. Whole; not cut up or anything. Head and everything intact. People can just pull pieces of meat off as they want. It's simpler that way.

I want to try that style.

[Huzaifah ibn Adam]

Like this. But here, the Smileys have been removed.

[Umm Abed]

Hmmm, very interesting, so Im assuming you've eaten all sorts.

Trotters and tripe is nice though.

Wonder what was the occasion in the last pic, such a huge platter.

[Huzaifah ibn Adam]

Only about 10+ people eating from that huge platter, though. It could feed 200.

[زهراء]

All this type of cuisine is really something I dont look forward to,:muddlehea would you really eat those smileys and walkie-talkies and the like, Huzaifah?

I'm with you on that one. Just looking at it makes me not want to eat anything else too[emoji85]

[زهراء]

Only about 10+ people eating from that huge platter, though. It could feed 200.

If I may ask.. Would that not be wasting?

[Huzaifah ibn Adam]

I'm sure Aaqib would eat it as well.

[Huzaifah ibn Adam]

If I may ask.. Would that not be wasting?

It is extremely wasteful, yes. If people are going to make such an enormous platter, then invite 100-200 poor people to join you in the meal. Then there will be immense Thawaab (reward), In Shaa Allaah.

But 10 people devouring so much food is wastefulness and gluttony.

[Huzaifah ibn Adam]

Rasoolullaah صلى الله عليه وسلم said that a Muslim eats in one stomach whereas a Kaafir eats in seven stomachs.

Speaking about the Kuffaar and their gluttony, Allaah Ta`aalaa says:

والذين كفروا يتمتعون ويأكلون كما تأكل الأنعام والنار مثوى لهم

{"...Those who commit Kufr enjoy themselves and eat as the animals eat, and the fire will be their abode."** [Soorah Muhammad, 47:12]

So gluttony should never be part of a Muslim's nature.

[زهراء]

It is extremely wasteful, yes. If people are going to make such an enormous platter, then invite 100-200 poor people to join you in the meal. Then there will be immense Thawaab (reward), In Shaa Allaah.

But 10 people devouring so much food is wastefulness and gluttony.

It's sad. Very sad. In some cultures they dish out in their plates more than they can eat. Especially at occasions. Then all that food goes to waste because due to hygiene and mahram reasons it can't be eaten by other people(Is that correct? If a Ghair mahram eats or drinks from something..Can it be eaten by just anyone?)

[Huzaifah ibn Adam]

It's sad. Very sad. In some cultures they dish out in their plates more than they can eat. Especially at occasions. Then all that food goes to waste because due to hygiene and mahram reasons it can't be eaten by other people(Is that correct? If a Ghair mahram eats or drinks from something..Can it be eaten by just anyone?)

The Hukamaa (Wise Men) have advised that a person should not eat the remainder of food which a Ghayr Mahram has eaten from, because they say this will plant the seed of attraction in their hearts for one another.

However, I do not know of any Hadeeth which mentions anything of the sort, so a person cannot say it is Haraam (forbidden) until they have clear proof from Qur'aan and Sunnah to back up such a claim.

الله أعلم

[Umm Abed]

I'm with you on that one. Just looking at it makes me not want to eat anything else too[emoji85]

I know, lol. I like liver though, cut thinly and fried.

[Umm Abed]

Yes its true that you can eat from there because, one can eat the leftovers of a non-muslim so it shouldnt be a problem. Huzaifah ibn Adam.

[زهراء]

I know, lol. I like liver though, cut thinly and fried.

I too eat liver. Initially I would eat it on Eidul-Adha only because we should eat the meat of the slaughtered animal first but now I actually do enjoy it a lot[emoji2]

[زهراء]

So to abstain from these left-overs with the intention of it being Haraam is incorrect but to abstain is preferred?

[Huzaifah ibn Adam]

Yes: to believe that it is Haraam to partake of it is incorrect. If a person abstains because he wants to act on the advice of the Hukamaa who warned against the negative effects it might have, then that is fine.

[زهراء]

How much do you like burfee? [emoji14]
I like how this is done. It reminds me of a wedding parcel[emoji257]

[Umm Abed]

That looks beautiful, I love burfee, such a pretty display:Emoji47:

[sister herb]

Burfee looks good but remember that this thread is also (or specially) for the recipes, not only for (yummy) pictures.

[Huzaifah ibn Adam]

Whoever made that is very talented.

[Aaqib]

for (yummy) pictures.

That's for this thread: http://www.islamicboard.com/general/...thread-15.html

[noraina]

Burfee is my most favourite of Indian sweets, (altho chum chums come close behind).

@sister herb , here's a recipe for burfee (but I love the shop ones more) :D This is a really simple version, very easy to make.



Ingredients

• 1 cup milk powder
• 1/2 cup powdered sugar
• 1/4 cup milk
• 1/4 cup butter
• saffron strands, dry fruits or nuts of your choice for garnishing (optional)

Instructions

• Butter a tray or plate and set aside.
• Heat butter in a non stick pan on low flame until melt.
• Add milk and milk powder and mix thoroughly.
• Now mix in the powdered sugar and keep stirring continuously.
• Cook till it becomes a lump in the middle and butter starts leaving the sides of the mixture.
• Transfer this mixture to the buttered tray or plate and flatten in with the back of a spoon.
• Allow it to cool and set. Now cut into desired shape and garnish with the soaked saffron and nuts of your choice. Serve at room temperature.

[Huzaifah ibn Adam]

How To Turn Cow Brains Into A Delicious Fried Snack

1. Here it is, step by step. First, get some brains.

The best way to do this is contact a local butcher and ask them to special order them. As we discovered in our raw brain taste test, there are several animals with palatable brains including goats, lamb, and calves. The brains in this video are calf and were purchased from Pat LaFrieda.

2. At this point, if you are crazy like our editor Gavon, you could eat them raw.

But we are absolutely not going to recommend that.

3. Instead, bring a pot of water to simmer and add salt, garlic, peppercorns, and herbs. Simmer for 15 minutes.

4. Gently lower the brains into the pot and simmer for 6 minutes.

5. Remove the brains with a slotted spoon and let cool.

6. When the brains are cold and firm, cut the lobes into 2 inch chunks.

7. Try to make them evenly sized so they will cook at the same rate.

8. Meanwhile, prepare 3 bowls: In one of them put the flour, in another put the egg whisked with milk, and in the third put the breadcrumbs. Roll each brain segment in flour, then coat it in the egg mix, then coat it in the breadcrumbs.

9. Deep-fry the breaded brain nuggets until they are golden brown and crispy, about 3 minutes.

10. Drain on paper towels, sprinkle with salt, and serve immediately.

We fried five different animals brains.

11. Calf tasted the best.

Very creamy.


Deep-Fried Calf Brains

from The Whole Beast by Fergus Henderson
INGREDIENTS
1 head of garlic, skin on
4-5 black peppercorns
1 bay leaf
fresh herbs like parsley and thyme
1 pound calf brains
all purpose flour
2 eggs
1/2 cup milk
1 cup panko bread crumbs
1 quart vegetable oil for deep-frying
kosher salt
PREPARATION
Bring a 2 quart pot of water to simmer and add in the garlic, peppercorns, and herbs. Simmer for 15 minutes. Then gently lower the brains into the pot and simmer for 6 minutes. Remove the brains with a slotted spoon and let cool. When the brains are cold and firm, cut the lobes into 2 inch chunks.
Meanwhile, prepare 3 bowls: In one of them put the flour, in another put the egg whisked with milk, and in the third put the breadcrumbs.
Heat the oil to 350°F. Roll each brain segment in flour, then coat it in the egg mix, then coat it in the breadcrumbs. Deep-fry the breaded brain nuggets until they are golden brown and crispy, about 3 minutes. Drain on paper towels, sprinkle with kosher salt, and serve immediately.

[Huzaifah ibn Adam]

The brain can also be served on a bun, like this:

[Huzaifah ibn Adam]

Or make it in a curry:

In Arabic, it's called "Mukh-ul-Baqar".

مخ البقر

[زهراء]

Or make it in a curry:



In Arabic, it's called "Mukh-ul-Baqar".

مخ البقر

Quite passionate about eating these brains and Walkie-Talkies[emoji33] [emoji85] [emoji58]

[noraina]

It actually still looks like a brain! :o And the the brain burger.....

[Umm Abed]

Would you really eat that fried brains and brain burger, Huzaifah?:heated:

Thanks to noraina for the burfee recipe.

[noraina]

We fried five different animals brains.

11. Calf tasted the best.

Very creamy.

Creamy? I feel weak now, lol.

[Huzaifah ibn Adam]

Would you really eat that fried brains and brain burger, Huzaifah?:heated:

Thanks to noraina for the burfee recipe.

Well, you have to try out a dish to know whether you like it or not, isn't it? Maybe it tastes nice.

The one on the bun looks like it might taste like chicken.

[Umm Abed]

Well I hope you're just joking, because I wouldnt even try it; it doesnt look appetizing at all:p

[Huzaifah ibn Adam]

No joke: I definitely want to try it out.

[زهراء]

SOJEE

500g butter
500g tasty wheat(semolina)
2 cups water
2 cups milk
4 eggs
2 tblsp custard powder
1 1/2 cups sugar
elachie powder
sultanas and almonds
saffron
condensed milk/fresh cream

> Beat together water, milk, eggs, custard powder
> Braise butter and tasty wheat till pinkish in colour
> Keep stirring so that it does not stick
> Optional to add grated carrots and braise again till carrots are cooked/soft
*I LOVE ADDING CARROTS AS THE CARROTS ARE VERY SWEET IN MY PART OF THE WORLD*
>Add sultanas/almonds, saffron and elachie
> Throw in the liquid mixture
> Continue to stir to avoid lumps(use a whisk it's easier)
> It will soon look like weak porridge
> Add sugar
> Continue to stir until it thickens
> Decorate with coloured almonds

* P. S No coloured almonds. When you a student you've got to improvise [emoji6] [emoji38]

[Huzaifah ibn Adam]

Very nice. Sojee is one of my favourites.

Generally it gets served at Nikaahs/Waleemahs.

[زهراء]

Very nice. Sojee is one of my favourites.

Generally it gets served at Nikaahs/Waleemahs.

Mine too. Wouldn't mind it on every Jumu'ah.

[*patient-light*]

can i share the brain cow recipe on another forum because i am shocked beyond belief lol

[Huzaifah ibn Adam]

can i share the brain cow recipe on another forum because i am shocked beyond belief lol

Feel free to share it anywhere you like, sister. And feel free to try it out, too, and tell us how it tastes.

[Huzaifah ibn Adam]

Another food the Arabs like to eat is Dhabb, known in English as the "Spiny-Tailed Lizard".

Take a look:

[Huzaifah ibn Adam]

Here is a recipe, and we will let sister "patient-light" try it out:

------------------

Lizard for Dinner.

The Australian monitor lizard - more commonly called the goanna – has an important place in Aboriginal culture and medicine and in Australian folklore. It also, apparently, makes good eating. The tail is said to be the best part, and - not surprisingly- is said to taste like chicken, or like fish, or ‘sweeter and more juicy than rabbit.’

The simplest bush recipe for cooking goanna was to roast it in the ashes, so that that when the ashes were brushed off, the skin came with it, and the flesh was then ready to eat. By the time of the Perth newspaper’s bush recipes competition in 1938 (mentioned yesterday), there was less of the bush and more of the French kitchen about goanna tail recipes, as the following competition entries show:

Goanna Tail.
Scald and skin the tail of a goanna. Cut into three-inch slices. Dip in egg and bread crumbs, and fry quickly to a golden brown. Olive oil is the best to fry in, but some do not like the flavour of olives.

Goanna Tail with Parsley Sauce.
Skin tail and cut into small pieces. Place in a saucepan, and just cover with water. Cook till tender. Make parsley sauce as follows:-Boil one pint of water, throw into it one tablespoon finely minced parsley and half a teaspoonful of salt. Then add two ounces flour, mixed to smooth paste in a gill of water. Stir over fire until it thickens. Break into it one or two ounces of butter. Put cooked tail into this, and serve hot.

Quotation for the Day.
You can never have enough garlic. With enough garlic, you can eat The New York Times.
Morley Safer.

------------------

[Huzaifah ibn Adam]

Here is a recipe for Dhabb Mansaf:

-----------------

Dhub Mansaf (recipe from eastern Jordan)

2 whole dhubs
½ kilo rice
5 pieces Arabic bread (Khubz mashrouh)
¼ kilo laban or yoghurt
100 g ghee
50 g pine nuts
Salt, pepper, allspice, cardamom


Serves 2 to 3.


Catch two adult, well-grown dhubs, skin them and remove organs (except liver). Cut the dhubs into small pieces, wash them and cook in a small amount of water together with spices until the meat is half done. Add the laban and simmer until tender. Add the browned ghee, reserving a small quantity to brown the pine nuts. Meanwhile in another saucepan cook the rice. Keeping some bread aside to dip, break open the rest over a large tray, leaving an edging around the rim. Spread more of the laban sauce over this and pile with rice. Arrange the pieces of dhub on top of the rice. Sprinkle the entire plate of rice and dhub, with browned pine nuts.


Eat with right hand.


Visual instructions:

It looks so great that .....

You have to protect your future meal!

Careful now, you don't want to spoil it do you?

Best enjoyed, among a group of like-minded friends.

Beautiful! Can you smell the rich aroma?

Bon appetite!

For something slightly different, try this alternative.

Carefully remove all skin, as it is, a bit leathery.



It looks just great doesn't it?

A wonderful dhab biryani!


Surprise & delight your friends with these wonderful local dishes. Just make sure that you have enough, to go around. Some people might come back for more! Enjoy!

[noraina]

I'm not sure what to say....lizard biryani????

This one is even worse than the brain recipe, and couldn't that picture of the man with the lizard in his mouth have been left out please?

I've never really liked the taste of meat or fish tho, I've been an 'almost' vegetarian for two years or so now (I think I've just eaten meat 2-3 times).

[Huzaifah ibn Adam]

Almost vegetarian?? But meat is so good for you. So much protein and everything. And nothing tastes nice without meat.

There is no food nicer than a Braai.

On `Eidul Adh-haa I usually slaughter and skin the animal myself, as well as cutting it open, cleaning it out, etc. I have a blockman cut it up, then throw it on a braai. With chickens on the other hand, I cut them up myself; no blockman required. Just straight on the braai, marinated.

Meat tastes best when it's freshly slaughtered.

[Huzaifah ibn Adam]

I'm sure that if you taste braai meat, you'll change your mind entirely about it and will never want to be a vegetarian again.

[sister herb]

Almost vegetarian?? But meat is so good for you. So much protein and everything. And nothing tastes nice without meat.

^

After seeing some of your recipes, brother, I too am soon a full vegetarian. Could you possible create your own thread for the brain burgers and lizard soups? I miss some cute-looking cupcakes right now!

:exhausted

[Huzaifah ibn Adam]

What about biltong and droewors? You don't eat that either??

(In the US they have a different kind of biltong they call Jerky. Biltong is much dryer, though. I don't think they have droewors. Droewors = Dried out sausage.

You get meat biltong and chicken biltong. Both are nice.)

[Huzaifah ibn Adam]

^

After seeing some of your recipes, brother, I too am soon a full vegetarian. Could you possible create your own thread for the brain burgers and lizard soups? I miss some cute-looking cupcakes right now!

:exhausted

But too much cupcakes and other sweet things and a person could end up with sugar diabetes. There has to be meat/chicken/fish to balance the diet.

[Huzaifah ibn Adam]

This is biltong:

Biltong:

[noraina]

Almost vegetarian?? But meat is so good for you. So much protein and everything. And nothing tastes nice without meat.

There is no food nicer than a Braai.

On `Eidul Adh-haa I usually slaughter and skin the animal myself, as well as cutting it open, cleaning it out, etc. I have a blockman cut it up, then throw it on a braai. With chickens on the other hand, I cut them up myself; no blockman required. Just straight on the braai, marinated.

Meat tastes best when it's freshly slaughtered.

That's what my Baba says, he says a meal isn't complete without meat....but I've never liked it's taste for whatever reason, I can't get enough of daal or vegetables though, lol, and a nice cheese quiche or noodles would make my day.

But I've never eaten Braai (I just looked it up) I might try it after your glowing recommendation, if they have it at the local Arab restaurants.

Altho being a vegetarian is still very tempting, even if my family think I'm mad.

[noraina]

After seeing some of your recipes, brother, I too am soon a full vegetarian. Could you possible create your own thread for the brain burgers and lizard soups? I miss some cute-looking cupcakes right now!

Did someone say cupcakes? :D That's one thing I could never quit, cakes and chocolates and desserts.

What about biltong and droewors? You don't eat that either??

(In the US they have a different kind of biltong they call Jerky. Biltong is much dryer, though. I don't think they have droewors. Droewors = Dried out sausage.

You get meat biltong and chicken biltong. Both are nice.)

I hadn't heard of these until now, akhi. You have introduced me to some of strangest foods I've seen.

[Huzaifah ibn Adam]

A restaurant can't make it the same way. Braais aren't made in the kitchen; they're made outside, over a fire. You use a braai stand, like this:

You get what's called a "Bring and Braai". Everyone (only Muslims, of course) brings their own "Braaivleis" (braai meat, whether it's chops, cutlets, wors, ribs, etc.) to the braai. The Braaivleis gets marinated while the fire is on and gets chucked on the braai. When people braai, one (or all) of the following three salads are generally made:

1) Potato salad.

2) Baked bean salad.

3) Greek Salad.

Some people also take bread, butter it, and braai it on the braai stand where the meat had been, to let the bread acquire the taste of the meat.

[Huzaifah ibn Adam]

The ladies usually sit inside the house and eat (their food gets served to them), while the men stand around the braai and eat the meat directly off the fire.

[Aaqib]

keep going huzaifah ;D

[Umm Abed]

Those lizard pics are just too gross.:phew

Sister herb is right, make a special thread where you can post all those stuff;D so some of us who dont want to see wouldnt have to click on it:skeleton:

[Huzaifah ibn Adam]

Eish. So much discrimination against brains and lizards. What did they ever do to you...

[Huzaifah ibn Adam]

It's racialistic to make a separate thread for these kinds of foods (which I'm sure taste just fine), but I suppose I have no choice.

[Umm Abed]

The looks of it says it all:heated:.

By now you should have tasted some since you're so eager to taste it.:p

[Umm Abed]

I read it as 'realistic',

[sister herb]

I read it as 'realistic',

Actually, it really is a realistic. And hopely you will ask admin/mod move those your recipes/pics to there too...

[Huzaifah ibn Adam]

The looks of it says it all:heated:.

Beauty isn't just skin-deep. I'm sure those brains and lizards are beautiful on the inside. (They may not look good - although that is debatable - but they probably taste good.)

[Umm Abed]

Beauty isn't just skin-deep. I'm sure those brains and lizards are beautiful on the inside. (They may not look good - although that is debatable - but they probably taste good.)

Please tell me that is a joke:phew

The only meat I eat is chicken, mutton, beef and fish, thats about it - not eager to taste anything else.

[Aaqib]

Kk in the light of huzaifaih's lizard and interesting foods, i'll just post some sweets...

[Huzaifah ibn Adam]

Okay: When any moderator has free time, will they be kind enough to move the recipes/pictures posted by me here to the new thread I've made: "All Good Food"?

Jazaakallaah.

[زهراء]

Atleast this thread makes me laugh[emoji28]

[Serinity]

:salam:

I like potato salad. I used to know how to bake muffins. :-/. Now I don't know - or at least I am unskilled/rusty.

I like fully scrambled egg. No yolk. I like marinated food. Tastes good. I like it old-school. Outside, and with fire.

Allahu alam.

[noraina]

The ladies usually sit inside the house and eat (their food gets served to them), while the men stand around the braai and eat the meat directly off the fire.

They are kind of like Arabian barbecues, aren't they? I suppose I will have to wait to be invited to one to taste an authentic Braai, soon inshaAllah.

That's how we do it, the men stand around the barbecue and send it in while we can relax inside the house, and welcome a break from cooking lol.

Those lizard pics are just too gross.

I know right? At least I'll be prepared if I ever go to an Arab country and see people eating lizards like popcorn. :D.

[Huzaifah ibn Adam]

They are kind of like Arabian barbecues, aren't they? I suppose I will have to wait to be invited to one to taste an authentic Braai, soon inshaAllah.

In Shaa Allaah.

The men will usually ask (before sending in) how the women would like the meat: well done, regular, or rare?

(When it comes to chops, cutlets and ribs, on a braai, I always prefer mine rare.)

That's how we do it, the men stand around the barbecue and send it in while we can relax inside the house, and welcome a break from cooking lol.

In the Afrikaaner (Boere) culture, the men braai basically everyday, so the women rarely have to cook.

I know right? At least I'll be prepared if I ever go to an Arab country and see people eating lizards like popcorn. :D.

I think it's mainly the male Arabs who eat it; I don't think the women go in for those things.

In African culture (like among the Xhosa people in South Africa), when braaing an animal, it's customary for the "tender meat" (i.e. the liver, kidneys, stomach, etc.) to be served to the old people because - among the Xhosa people - that is considered the better meat (and also because the old people barely have teeth left, if any). The young people eat up the rest of the animal.

[زهراء]

Chocolate chiffon cake

4 eggs separated
1 cup sugar
1 cup flour
1/4 cup oil
1/4 cup water mixed with 1 1/2 tblsp cocoa
Vanilla essence
1 1/2 tsp baking powder

Method:- beat egg whites till stiff and leave aside
In another bowl beat yolks, sugar, vanilla essence till light n fluffy then the oil n beat for a little while, then add in the flour, b.p, n cocoa mixture. Lastly fold in the egg whites. Bake in 180℃

[sister herb]

I love this recipe. It looks so normal... More like this one, please. :statisfie

[M.I.A.]

I struggle on cakes a lot, spongy sponges are just as hard as nice iceing.

here's some waffles.. so good I usually have to eat them myself :/

Attachment 5655

[زهراء]

I struggle on cakes a lot, spongy sponges are just as hard as nice iceing.

here's some waffles.. so good I usually have to eat them myself :/

Attachment 5655

Try this recipe. It's pretty simple.

Five minute cake

 125g butter 
1 cup sugar 
3 eggs
1½ cups flour
3 tsp baking powder
½ cup milk
 1 tsp vanilla essence

Mix and beat together all ingredients till light and fluffy
Bake on 180° for 25-30 mins

P. S Before measuring the flour, losen it a bit so that the air gets in
(if you take shortcuts like myself and don't sift it at all)

[noraina]

I just adore cakes, for some reason mine never turn out quite right. Edible, certainly, and tasty (I think so ;)), but they just never turn out the way I want them to.

I think it's our oven. It's so unpredictable it never bakes anything right - the only person who gets it right every time is my mum, and she's been using the oven for years, so she knows it well.

What I can't eat enough of is chocolate ganache cake and double-chocolate muffins, so delicious! I'll post the recipes tomorrow inshaAllah.

[M.I.A.]

Try this recipe. It's pretty simple.

Five minute cake

 125g butter 
1 cup sugar 
3 eggs
1½ cups flour
3 tsp baking powder
½ cup milk
 1 tsp vanilla essence

Mix and beat together all ingredients till light and fluffy
Bake on 180° for 25-30 mins

P. S Before measuring the flour, losen it a bit so that the air gets in
(if you take shortcuts like myself and don't sift it at all)

Thank you.

my mini rainbow cake.

Attachment 5656


...which was awful lol

I sift my flour but maybe I'm just dense.


can't go wrong with cheesecakes.. my patented easy make mango n passionfruit cheesecake

Attachment 5657


just about done for the day lol.

[Huzaifah ibn Adam]

Hungarian Tart Recipe

1

Hungarian Tart is a soft biscuit like treat spread with jam then sealed with a crumbly top layer. Despite its name this treat has no association with Hungarian cuisine but remains a South African favorite. It is much like Streusel -minus sugar in the topping. Amma used to make Hungarian tart mostly for Diwali or when we were expecting visitors.

Amma's Recipe was sourced from one of the local Newspapers. A similar recipe does appear in Indian Delights but I am not sure of the original source of this recipe.

Amma's Hungarian Tart recipe uses both oil and butter and results in a soft biscuit like texture for the base. It I also firm enough to grate over forming the top layer of the Hungarian Tart. Amma mostly made Hungarian Tart with mixed fruit Jam, the result was red Hungarian tarts. You may also use the jam flavor of your choice. I have used a black berry jam which accounts for the deep violet color.

This recipes yields between 35- 40, 3cm x 3cm squares.

Ingredients

• 4 cups cake flour
• additional flour for dusting
• 4 tsp baking powder
• 4 tablespoons sugar
• 1 tablespoons vanilla essence
• 4 tablespoons cooking oil
• 250g butter
• 2 eggs
• Quarter cup jam for spreading

Method:

1. Sift the Flour. Add Baking powder.
2. Beat the Butter and sugar. I prefer using icing sugar rather than granulated sugar.This results in a smooth biscuit dough.
3. Add vanilla essence and oil to the butter and sugar. Then add beaten eggs.
Combine the butter mixture with the flour to form a soft pliable biscuit like dough.If it is too sticky-add a little more flour until it is manageable.
4. Break apart into two pieces. Roll one portion into a square form. Use knife to cut out straight edges, this well help give the Hungarian tart a neat shape and less wasted edge pieces when cooked. It is best to roll the dough on parchment (baking paper) then transfer onto a baking tray.
5. Spread Jam over the rolled dough.

6. Grate the second piece of dough over the jam. Bake at 180 degrees Celsius for 15 minutes.
7. Allow to cool then cut into squares.

[زهراء]

Yummy.. My favourite part is grating the dough over [emoji6]

[زهراء]

These pictures are making me want to bake! [emoji507] [emoji513] [emoji514] [emoji506]

[زهراء]

Too tired to type[emoji85]

[Huzaifah ibn Adam]

Very nice.

A strange thing is that when I was younger, I liked sweet things. Could eat cakes and biscuits and stuff like that anytime. Nowadays, I don't really go in for sweet things anymore. I'll drink tea/coffee sugarless. I'd rather have a plate of akhni instead of cupcakes. (Things really change...)

So, savouries are better.

Here is a recipe for Punjabi Samoosas:

-----------------

PUNJABI SAMOSA RECIPE, HOW TO MAKE ALOO SAMOSA WITH VIDEO

PUNJABI SAMOSA RECIPE WITH VIDEO

Punjabi Samosa recipe is an appetizing snack prepared with pastry sheet and delicious stuffing of potatoes, peas and spices. This samosa is also known aloo (potato) samosa. I had relished these delicious Punjabi samosa a lot during my school days. Whenever I have a Indian street style samosa with a cup of tea, I feel it is one of the best food combination in the world. Also having these samosa with spicy sweet tamarind chutney is just awesome. You can also prepare a Samosa chaat. I think most Indian readers can relate to my words.
I have had tried these Punjabi samosa recipe many times and after so many attempts I was able to prepare this perfect Punjabi samosa recipe. In the end of the recipe, I have listed some key learnings from my attempts to make perfect samosa.
Today I am sharing the authentic and traditional restaurant style samosa recipe. Let’s see the recipe !!
There are some other snack recipe available on the blog. Aloo tikki chole, Corn Chaat Recipe and Khandvi Recipe With Step By Step Pictures

INGREDIENTS

FOR SAMOSA PASTRY

1 cup all purpose flour (Maida)
½ teaspoon carom seeds (Ajwain)
¼ teaspoon salt as required
2 ½ tablespoon butter or ghee
3 tablespoon cold water
oil for deep frying. (I used olive oil however any edible oil can be used)
FOR SAMOSA STUFFING

2 medium-sized potatoes cut into small pieces (baking potatoes are recommended)
¼ teaspoon cumin seeds
¼ teaspoon red chili powder or 1 green chili (adjust as per taste)
a pinch of asafoetida
½ cup green peas, fresh or frozen
½ teaspoon ginger garlic paste
½ teaspoon oil
½ teaspoon dry mango powder (amchur powder)
salt as required
WHOLE SPICES TO BE ROAST AND CRUSHED

½ teaspoon cumin seeds
½ teaspoon fennel seeds
1 teaspoon coriander seeds
1 teaspoon dry pomegranate powder
STEP BY STEP PUNJABI SAMOSA RECIPE

Step 1 – Sieve the flour in a large mixing bowl. Add salt, butter or ghee and carom seeds (ajwain).
Mix well with help of your fingers. After mixing it thoroughly you may see that if you press the flour tightly it combines together and colour has changed to pale yellow from white. This is because of butter we used. It’s also called Moyen.

Step2 – Now add 2-3 tablespoon of cold water to the mixture and start kneading to prepare the dough. Be sure that this dough should be firm enough, else samosa crust will not be flaky. Dough should not stretch at all.
Let it rest for at least 30 minutes so that gluten starts forming.
Meanwhile, in a pan dry roast whole spices on medium flame. Then take it out in a mortar and crush with pestle. If you find it difficult you can grind it in a mixer jar but I like it be crushed.

Step 3 – Place the pan on medium flame and pour 1 tablespoon of oil. Add ginger garlic paste and saute for few seconds till raw aroma go away.
Then add peas and saute. Add some cashews if you wish.

Step 4 – Add the ground or crushed spice mix which we prepared earlier in step 2. Add cut potatoes and mix.

Step 5 – Add salt and green chilies or red chilli powder. Mix it well by crushing the potatoes a little.(Don’t mash it.) Now place a frying pan or wok over low flame and pour olive oil to fry.

Step 6 – Now let’s start making the cone. After the resting period of 30 minutes ( Step2) knead the dough again. If it is too rough to handle. Add few drops of water to make it smooth.
Pinch lemon size ball from the dough. Press it firmly to flatten it into a disc form. Roll out the dough into flat pastry sheet. It should neither be too thick nor too thin. Make a cut with a knife or a pastry cutter through the center of the pastry and cut in two halves.

Step 7 – On the straight edge of the sliced pastry, apply some water with the finger tips. Here water acts as glue. Join the ends bringing the watered edge on top of the plain edge to give a cone shape.

Step 8 – Make a small fold to shorten the circumference of the top of pastry cone. Fill the stuffing in cone, apply some water with fingertips on the round cone circumference and press both the edges to seal the samosa.

Step 9 – Stretch the lower edge and make it sit on a plate. This makes samosa to hold their shape. Make all the samosa and cover them with a cloth. Let them rest for 20 min. Here resting time is important because air drying reduces the chance of formation of air bubbles on crust of samosa.
Now fry the samosa on medium heat in the oil heated in Step5.
Stir it continuously so that they cook evenly. After 5-7 minutes of frying, turn the flame to low and let the samosa cook for another 13- 15 minutes. Cooking timings may vary depending upon the type of cooking burner and utensils used.

Take out the hot samosas on a paper towel. Serve them hot with sweet tamarind chutney and green chutney or a cup of tea.

IMPORTANT POINTS TO FOLLOW TO GET PERFECT PUNJABI SAMOSA RECIPE

Flour and Butter ratio for samosa
While making pastry for samosa, always use butter or ghee in 1:6 ratio that means add 1 cup of ghee or butter to 6 cups of flour. Adding the butter to the flour is known as moyen. To get perfect flaky crust the secret lies in moyen.Correct amount of moyen is must.
Kneading
It is very important to knead flour really hard and use as less water as much possible otherwise moisture will make the crust bubbly.
Filling samosa
In the stuffing potatoes I have used are baking potatoes ,you can use any variety but make sure that potatoes don’t get totally mashed because we want them to in medium – sized chunks or something like crushed roughly with fingers.
Deep frying samosa
Frying the samosa needs patience. Never fry samosas in hot oil – that’s the golden rule. Samosas should be fried in warm oil. Always fry samosas in slow to medium warm oil. Is samosa are fried in hot oil then you would see small bubbles on the crust of samosa pastry.
In beginning, flame should be at medium heat but after 5-7 min turn the flame to low heat. Cooking the samosa on low heat make them crispy and flaky.
After following above steps and points, I hope you can also make this Punjabi aloo samosa.

[زهراء]

Cheesa

Spread mayonnaise over a slice of bread.
Spread sweetcorn(from the tin)
Sprinkle with cheese
Melt cheese and enjoy!
(For vegetarian)

If you not(like myself), then add pieces of meat. I used shredded pieces that were left-over from a roasted leg

[Huzaifah ibn Adam]

Aloo Paratha Recipe

by Kanan Updated on Jul 12th, 2016 27 Comments
Aloo Paratha Recipe with step by step photos –Whole wheat bread stuffed with spiced potato mixture. Potato stuffing can be altered as per your liking taste.
This needs no explanation. Aloo paratha is most popular paratha recipe from Punjab or North India. Spicy potato mixture is used as a stuffing for this Indian flat bread. There are many ways of making potato stuffing. This one is very easy and quick to make. Today I have made the stuffing with only potatoes and some spices.

---

Basic Info:

---

Preparation time: 30 minutes
Cooking time: 30 minutesServings: 3-4Cuisine: Punjabi, North Indian
Category: Breakfast

---

Ingredients:

---

• For stuffing:
  Potatoes – 500 grams (5 small to medium) or 2 cups boiled, mashed
  Green chilies – 2, chopped finely
  Ginger – ½ inch piece, grated
  Cilantro or coriander leaves – few, chopped finely
  salt – to taste
  Garam masala – ½ teaspoon
  Amchur powder (dried mango powder) – 1 teaspoon
  Red chili powder – 1 teaspoon
  Cumin powder – ½ teaspoon
• For Outer layer:
  Whole wheat flour (chapati atta) – 2 cups
  Oil – 2 tablespoons
  salt – to taste
  Water – ¾ cup + few more tablespoons
• Other ingredients:
  Atta – little extra on side for rolling the paratha
  Oil – to fry paratha
  Butter or makhan – a dollop to serve on top of paratha, optional
  Mint chutney or coriander chutney – to serve on side
  Yogurt – to serve on side

---

How To Make Aloo Paratha (Step By Step Recipe With Photos):

---

1) Boil the potatoes in the pressure cooker. take potatoes in the cooker. add enough water so potatoes are submerged in the water. Cook it for 2-3 whistles on medium heat. Let the pressure go down by itself then open the lid. The number of whistles may vary. It depends on the size and type of the potatoes.
2) Remove the potatoes and let it cool to touch. Then peel the potatoes.

3) Mash the potatoes using masher. make sure to mash it well, don’t keep big chunks of potatoes. Otherwise it will be harder to roll paratha. paratha may get break.
4) Mix in green chilies, cilantro and grated ginger.

5) Add salt, amchur, garam masala, red chili powder and cumin powder.
6) Mix it well. Best way to mix is ‘use your hands’. Keep it aside.

7) Make the dough for paratha. Take atta, salt and oil in a bowl. Mix using fingertips.
8) Add little water a time and start kneading the dough.

9) Make smooth and soft dough. Cover it and let it rest for 15 minutes. NOTE: Make the dough while boiled potatoes are cooling. and make stuffing while dough is resting to speed up the process.
10) After 15 minutes knead the dough again one more time to make it smooth. divide it into 8 equal portions. Using your both palm, make smooth ball and then flatten it out. Also divide the potato stuffing into 8 portions.

11) Now take one flatten dough ball at time. Dip it into dry flour and roll into 3-4 inch diameter circle using rolling pin and board.
12) Put one potato ball in the center, gather the edges as shown.

13) Pinch it into the center to seal it properly.
14) flatten it using your hands very gently.

15) Again dip into dry flour and roll into 6 inch diameter round. Roll it very very gently, making perfect paratha needs practice.
16) Heat the tawa or griddle on medium heat. Once hot place the rolled paratha on it and cook for few seconds or till the you see few bubble on the top.

17) Flip it and cook other side as well. Apply some oil on the surface.
18) Flip again and cook it by pressing gently using spatula.

19) As you press it will puff up if it is rolled properly. otherwise it won’t puff but that is fine it will taste great. Again apply some oil on top and also around the edges. flip it.
20) Cook the other side as well by pressing lightly.

Remove it to insulated container or serve directly to your family member’s plate. Repeat the same process for rest of the parathas.
Serving suggestion: Traditionally the dollop of white butter or makhan is added on top. Also it is served with Yogurt (dahi or curd) and mint chutney or coriander chutney or pickle on side. It can be served with raita as well. This is breakfast recipe. But you can have it as a meal as well because aloo paratha are very filling to the stomach.

---

Tips For Making Perfect Aloo Paratha:

---

• To Make any stuffed paratha properly, dough needs to be soft and smooth.If the dough is not smooth then it will give hard time rolling. If the dough is hard (not soft) then it will break while rolling. and stuffing will come out from the edges.
• Chop the chilies and cilantro very finely.
• Also mash the potatoes well. If there are any big chunks of potato or chili, paratha will break while rolling.
• Let the stuffing cool completely before you start making the paratha.
• It is very important to fry it properly. The sides or edges of the paratha stays raw if not cooked properly. To cook the edges well, you need to drizzle some oil or ghee at all the edges around along with applying oil on surface.
• I have fried the paratha using oil, but traditional punjabi household fry the paratha with ghee (clarified butter) or butter.
• More practice makes it perfect. If making for the first time, it will break. But it should not stop you making the next one.

---

Aamchur or dried mango powder is used to make it slightly tangy. Alternately you can add some lemon juice.




This time I have made the stuffing with only potatoes. but sometimes I do add some onion or any boiled vegetable like peas, grated carrot, beans, cauliflower, spinach.
My mom makes aloo paratha different way. She saute the onion and potato mixture with turmeric and green chilies, lemon juice. She makes stuffing just like batata vada mixture. But for today’s recipe I have made typical Punjabi style Aloo paratha with boiled potatoes with some spices.

Traditionally this is a breakfast dish. But in modern lifestyle, we don’t have that much physical work. So we (at least I and hubby) can’t digest aloo in the morning. So I never make this as a breakfast or brunch. But I do make this as a dinner. Sometime I make raita to go with paratha instead of having plain yogurt.

[زهراء]

[QUOTE=Huzaifah ibn Adam;2923398]Very nice.

A strange thing is that when I was younger, I liked sweet things. Could eat cakes and biscuits and stuff like that anytime. Nowadays, I don't really go in for sweet things anymore. I'll drink tea/coffee sugarless. I'd rather have a plate of akhni instead of cupcakes. (Things really change...)

So, savouries are better.

It all depends on my mood. Sometimes I crave salty foods and sometimes sweet. Most of the time though, I bake but don't eat much from it[emoji85] Like you say, I prefer a plate of food to eating junk food.

But because I enjoy baking very much, I bake and send it to my friends, neighbours or Asaatidha.

[Huzaifah ibn Adam]

Actually, I don't believe there is such a thing as "junk food". All food is good, provided it is Halaal. And Halaal food is never unhealthy, as long as it's eaten in moderation.

People consider french fries and burgers to be "junk food", but it isn't. It's very good food. Eat from it in moderation (never over eat), and you won't get sick, In Shaa Allaah.

[زهراء]

That's true. I've never thought about it in that way.

I always had this idea that حلال and حلالا طيبا are different in a way.

[noraina]

I do like very spicy/sour foods, although I'm infamous in the family for my sweet tooth.

Aloo parathas are delicious, one of my favourite dishes, especially if my mum makes them.

But still, I'd choose doughnuts over them. In fact, I'd choose anything which is sugary and chocolaty (is that a word?).

[strivingobserver98]

But still, I'd choose doughnuts over them. In fact, I'd choose anything which is sugary and chocolaty (is that a word?).

You should try this :O: http://www.jamieoliver.com/recipes/b...ced-doughnuts/

[sister herb]

especially if my mum makes them.

Isn´t this sweet? Everything tastes better if our mum has made it.

:statisfie

[Huzaifah ibn Adam]

I'm a bit different. I like things best when I've made it myself, from scratch. That way, I can have it exactly the way I want it, as well as the fact that when you've put effort into something in order to attain it, you'll appreciate it more.

[TDWT]

This is helpful, so many tasty foods

[Umm Abed]

I'm a bit different. I like things best when I've made it myself, from scratch. That way, I can have it exactly the way I want it, as well as the fact that when you've put effort into something in order to attain it, you'll appreciate it more.

I think we women have to cook so much everyday, it becomes monotonous, and then to eat food made by someone else becomes like a treat so we appreciate it.

[Umm Abed]

Here's a pumpkin fritter recipe, just for you @sister herb :D


PUMPKIN FRITTERS

2 cups mashed pumpkin
2 tsp baking powder
half cup brown sugar
50g butter, melted
2 eggs

Mix all together and fill in a muffin pan.

Sprinkle with cinnamon and extra brown sugar.

Bake at 180deg for approximately 20 minutes. Muffins will feel springy, they will spring back up when pressed slightly, it means they'r baked. Enjoy :D

[sister herb]

Pumpkin fritters sound tasty. I must give them a try... soon. ;)

[sister herb]

Rhubarb Tart

4 eggs

4 dl sugar

3 dl milk

150 g butter

6 dl wheat flour

3 tsp baking powder

1 liter rhubarb pieces

sugar, cinnamon

Beat the eggs and sugar. Melt the butter, mix it with milk. Add to the egg foam sugar alternately butter-milk mixture and flour with baking powder.
Pour into a casserole dish, spread on top the rhubarbs. Sprinkle with sugar and cinnamon.

Bake at +200C for half an hour.

Serve with vanilla sauce or with ice cream.

*Note: If you haven´t rhubarbs, use apples or berries (if you use berries, leave cinnamon away).

Recipe is same with this new pie but it has three different taste:

Multi taste pie

At the left it´s a rhubarb pie, at the middle an apple pie and at the right...

...a lingonberry pie. Three different pies in one pie.

[Umm Abed]

Delicious looking pie, I havent tasted either; sister herb you have an adventurous taste :D

[LaSorcia]

For Sister Herb: Finnish Food Vindicated!


"Pizza Berlusconi is Kotipizza's name for a pizza of smoked reindeer, with tomato, cheese, chanterelle and red onion.^[5]

It was named "Pizza Berlusconi" in summer 2008 after Italian Prime Minister Silvio Berlusconi. Berlusconi had caused a minor diplomatic incident in 2005, when he said that he had had to "endure" Finnish cuisine,^[6] and joked disparagingly about Finns eating "marinated reindeer". Although marinated reindeer is a common dish in Lapland, in the rest of Finland the meat is traditionally stewed or dried.^[7]
With Pizza Berlusconi, Kotipizza won the America's Plate International pizza contest in New York in March 2008, beating the Italian-Americans, who came in second place, and the Australians in third.<sup>[8]"

https://en.wikipedia.org/wiki/Kotipi...zza_Berlusconi</sup>

[sister herb]

For Sister Herb: Finnish Food Vindicated!


"Pizza Berlusconi is Kotipizza's name for a pizza of smoked reindeer, with tomato, cheese, chanterelle and red onion.^[5]

It was named "Pizza Berlusconi" in summer 2008 after Italian Prime Minister Silvio Berlusconi. Berlusconi had caused a minor diplomatic incident in 2005, when he said that he had had to "endure" Finnish cuisine,^[6] and joked disparagingly about Finns eating "marinated reindeer". Although marinated reindeer is a common dish in Lapland, in the rest of Finland the meat is traditionally stewed or dried.^[7]
With Pizza Berlusconi, Kotipizza won the America's Plate International pizza contest in New York in March 2008, beating the Italian-Americans, who came in second place, and the Australians in third.<sup>[8]"

https://en.wikipedia.org/wiki/Kotipi...zza_Berlusconi</sup>

[LaSorcia]

I have a question for @sister herb or anyone else who knows or cares to answer. I am blessed enough to have some wonderful Middle Eastern grocers near me. I recently found some great ingredients, but I don't know what to do with them. Specifically, carob molasses and grape syrup. I also got some pomegranate molasses, which I use as a substitute for vinegar on salads, or an ingredient in muhamarra, but I don't know what to do with the others. I have searched online, but I can't find any recipes in English. I have used the carob molasses as a dip for pita bread, but that's about it. Any advice is appreciated.

By the way, I am still looking for an authentic recipe for Persian jeweled rice!

[sister herb]

You could try carob pudding (khabeesa):

http://www.kitchenofpalestine.com/carob-pudding/

I might have posted before a recipe of grape syrup to here (but it´s a long time ago...)

Grape syrup goes well with waffles, pancakes or toast. Or:

Tahini Cookies with Grape Syrup (Molasses)

3/4 cup tahini
1/2 cup grape syrup (molasses)
1/4 cup vegetable oil
2 tbsp raw sugar
2 cups all-purpose flour, sifted
2 tsp baking powder
mini-pinch of salt
3/4 cup coarsely chopped walnuts or hazelnuts
required equipment: a food processor for walnuts

1.Place two oven racks in the middle of the oven. Preheat oven to 350°F (180°C). Line two baking sheets with a silpat (or parchment paper) and set aside.
2.In a small bowl combine flour, baking powder, and salt.
3.In a large bowl, combine tahini, grape molasses, oil, and sugar and stir until well combined. Add in slowly dry ingredients and chopped walnuts or hazelnuts, and stir thoroughly.
4.Form dough into 2 inch balls. Arrange them 1 1/2 inch apart on the baking sheet. Flatten each one slightly with your fingers or a fork.
5.Bake in the pre-heated oven for 20 minutes or until golden brown. They are usually done when the tops are cracked. They might look soft when you take them out of the oven but they will harden as they cool. Do not over cook as they will get very hard. Transfer onto a rack to cool. You can store these cookies in an air-tight container for up to 3 days.

Source: http://www.teatime-recipes.com/Tahin...ape-Syrup.html

[sister herb]

Lamb meatballs with date and carob molasses

Ingredients

5 tablespoons canola oil
1 large white onion, diced (about 3 cups)
4 cloves garlic, chopped
1 pound ground lamb
1 bunch fresh parsley, chopped (about 3/4 cup)
1 1/2 teaspoons paprika
1/4 teaspoon cayenne pepper (optional)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons date molasses* (optional)
2 tablespoons carob molasses* (optional)
12 pitted dates, fresh or dried, cut in half lengthwise

Instructions

1. Heat a large sauté pan over medium heat. Add 3 tablespoons of the oil and the onion, and cook, stirring occasionally, until the onion is transparent, 5 to 7 minutes. Reduce the heat to low and add the garlic. Cook for 5 minutes, or just before the garlic starts to brown. Remove the pan from the heat and let cool to room temperature.

2. In a large bowl, combine the cooled onion mixture with the lamb, parsley, paprika, cayenne, salt, and black pepper. Mix well with your hands to combine all the ingredients thoroughly, but be sure not to overmix or the meatballs will be tough. Scoop up 2 tablespoons of the meat mixture, roll it into a ball, and put it on a baking sheet or plate. Repeat to make 24 meatballs.

3. Heat a large sauté pan over medium heat. Add the remaining 2 tablespoons oil to the pan, and then, working in batches, add the meatballs carefully so as not to splatter the hot oil. Sear the meatballs for 3 minutes, or until they start to brown. Continue to brown the meatballs, rolling them to cook all sides, until they are browned all the way around, about 10 minutes total. Remove the pan from the heat.

4. To serve, drizzle the meatballs with the date molasses and the carob molasses, if using. Run a toothpick or a small skewer through the center of each date half and then through the center of each meatball. Serve on a platter.

[sister herb]

Plus this gingerbread men recipe is sure something you didn´t expect to find with carob molasses:

http://www.hadiaslebanesecuisine.com...carob-molasses

;D

[LaSorcia]

Thanks much! Hopefully I can make those tahini cookies with grape syrup some time this week.

[*charisma*]

Specifically, carob molasses and grape syrup. I also got some pomegranate molasses, which I use as a substitute for vinegar on salads, or an ingredient in muhamarra, but I don't know what to do with the others. I have searched online, but I can't find any recipes in English. I have used the carob molasses as a dip for pita bread, but that's about it. Any advice is appreciated.

By the way, I am still looking for an authentic recipe for Persian jeweled rice!

Grape molasses is used very rarely in traditional middle eastern cooking. I think it's more of a regional ingredient. In Syria for example, they mix it in dough or dip bread with it and eat it like that..there aren't any big dishes that I've ever heard of that it's commonly used in. It's also used as a homeopathic medicine in the winter time, taken to ward off illnesses.

For carob molasses, I've read that it can be used in place of chocolate in some recipes and a type of tea is made out of it for drinking. It's also not an ingredient that has many dishes attributed to it.

When it comes to the various types of molasses, I'd say the most widely and commonly used one is pomegranate molasses, and then date molasses after that.

And check out this Jeweled rice recipe. I've not tried it, but it looks amazing. I have the author's book btw, and it's gorgeous to look through. Haven't yet cooked out of it though.

[LaSorcia]

Ok, so I made the cookies! They look lovely and taste good, but they are a bit dry. I had a 3 yr old helping me make them, so maybe some extra flour got in the mix. ;)

[*charisma*]

Assalamu ALaikum
@Simple_Person

I must know, what do you stuff your dolmas with :D

[Simple_Person]

Assalamu ALaikum
@Simple_Person

I must know, what do you stuff your dolmas with :D

Wa alaikum salam wa rahmatullahi wa barakatuh

Well hahah, i am still very green behind my ears when it comes to dolma/yaprag. Sometimes people mistake it for some kind of fungus disease and advice me to see a doctor for the condition. However i have come to know that if i become a master in making dolma/yapgrag, this area being all green behind my ears will eventually subside.

So far i have learned is that it contains celery OR parsley i forget if it was dried or not. Although i SUSPECT it might be celery (that little bush one not that big one). However i forget if it was dried one or fresh one. Besides that black pepper powder i believe also some other bunch of powders are thrown in. Rice of course. Sliced onions in very small cubes although i myself do NOT like onions and never have liked it. SOME people even throw in little piece of meats, however i have found this disgusting, because the meat off course contains little pieces of fat on them and you taste the fat ..yuck..:(. My own mother she also put the pieces that were carved out eggplants, potatoes also in the mix. Bell peppers (the usual that you can find in the supermarket) off course, however i have found the green ones (not ripened yet) not that taste. The red ones (ripened ones) are more tasty. Oxheart cabbage leaves are also used.

Also what i often see is on the bottom of the pan we put chicken so the chicken gets baked and all the juices from the yaprag/dolma gets socked up down there making the chicken very sour or well i can't describe the taste..TOO TASTY TO FIND A WORD FOR IT!!!..you really have made it hard on me ..thinking about it while fasting.

I will soon in'sha'Allah visit my uncle and usually my aunt when she knows i am coming to visit she makes the dish. In'sha'Allah i will also this time get the information about it.

[*charisma*]

i myself do NOT like onions and never have liked it.

Whaaaaaat. I had a cousin exactly like that. Then I guess after she got pregnant, she accidentally ate raw onions on a burger and fell in love ;D

I love onions. A tip for you though is to grate your onions..that way you can get the good flavor because it dissolves in the dish but you won't really know it's there.

So far i have learned is that it contains celery OR parsley i forget if it was dried or not. Although i SUSPECT it might be celery (that little bush one not that big one). However i forget if it was dried one or fresh one. Besides that black pepper powder i believe also some other bunch of powders are thrown in. Rice of course. Sliced onions in very small cubes although i myself do NOT like onions and never have liked it. SOME people even throw in little piece of meats, however i have found this disgusting, because the meat off course contains little pieces of fat on them and you taste the fat ..yuck... My own mother she also put the pieces that were carved out eggplants, potatoes also in the mix. Bell peppers (the usual that you can find in the supermarket) off course, however i have found the green ones (not ripened yet) not that taste. The red ones (ripened ones) are more tasty. Oxheart cabbage leaves are also used.

Subhanallah. I know 3 different types of stuffing, and I've still not tried the kurdish way. Yea you'll have to get the ingredients, and then test it out yourself so I can try it :D

The carved out pieces..well the ones from zucchini...we cook separately, sautéed with onions, black pepper, salt, and spices. I used to beg my mom to make it for me when I was younger ;D

[Simple_Person]

Whaaaaaat. I had a cousin exactly like that. Then I guess after she got pregnant, she accidentally ate raw onions on a burger and fell in love ;D

I love onions. A tip for you though is to grate your onions..that way you can get the good flavor because it dissolves in the dish but you won't really know it's there.

To be honest now as a practicing Muslim i say ALHAMDULILLAH, for not liking unions. With that comes also his cousin. He is very hated. His name is garlic. People in the masjid hate it even angels hate the smell of it. So i again say ALHAMDULILLAH for not liking it. Because if i did like it and maybe by accident eating and later on if praying at he masjid or even praying in general making angels dislike the stench coming from my mouth or disturbing the prayer of my fellow Muslim brothers at the masjid. So i rather have seen a huge blessing because of it :P. Although onion one of the MOST healthy vegetables, i can live without XD. Been cooking for myself already i would say for the last 15 years and NEVER bought onions or garlic. People are shocked if i say this.

Anyhow, every 7 years, our taste buds change. So i again test if i like them now or not. Almost turning 31 so at age 35 again trying it out.

Subhanallah. I know 3 different types of stuffing, and I've still not tried the kurdish way. Yea you'll have to get the ingredients, and then test it out yourself so I can try it :D

The carved out pieces..well the ones from zucchini...we cook separately, sautéed with onions, black pepper, salt, and spices. I used to beg my mom to make it for me when I was younger ;D

Well zucchini is also used sometimes. As far as i have "eaten" or seen being used to stuff the mix in it are peppers (bell peppers, green, yellow, red), Oxheart cabbage leaves, grape leaves, eggplants, onions, potatoes, zucchini.

The PURE and most delicious way is having chicken wings or legs on the bottom of the pan and also with it my mother adds little beans to it. I don't know how those beans are called, but those beans can also be eaten on the street like a snack. They give you those beans boiled with the water of it and you can eat those beans like that or get their outer shell of it. You can see those beans on the picture.. Green beans also are add to it.

This is the first time i see carrots also being used, but i guess that is also possible. There are also people who use chicken + goat/sheep meat or just goat/sheep meat only.

OOh btw, you see that yellow stuff in a round plate (upper right corner) (picture below), that is what i was talking about. It tastes sour because vinegar is used with it to get that taste with salt. I am have to start making that, but need a large bottle and don't want to use plastic bottle.

[*charisma*]

To be honest now as a practicing Muslim i say ALHAMDULILLAH, for not liking unions. With that comes also his cousin. He is very hated. His name is garlic. People in the masjid hate it even angels hate the smell of it. So i again say ALHAMDULILLAH for not liking it. Because if i did like it and maybe by accident eating and later on if praying at he masjid or even praying in general making angels dislike the stench coming from my mouth or disturbing the prayer of my fellow Muslim brothers at the masjid. So i rather have seen a huge blessing because of it :P. Although onion one of the MOST healthy vegetables, i can live without XD. Been cooking for myself already i would say for the last 15 years and NEVER bought onions or garlic. People are shocked if i say this.

Anyhow, every 7 years, our taste buds change. So i again test if i like them now or not. Almost turning 31 so at age 35 again trying it out.

My grandpa eats garlic and onions raw and mashallah he never smells ;D actually he smells quite good mashallah <3 I see you trying to find your silver lining here, but i love onions AND garlic..you need them in good food!

The PURE and most delicious way is having chicken wings or legs on the bottom of the pan and also with it my mother adds little beans to it. I don't know how those beans are called, but those beans can also be eaten on the street like a snack. They give you those beans boiled with the water of it and you can eat those beans like that or get their outer shell of it. You can see those beans on the picture.. Green beans also are add to it.

Wow that looks totally different, ingredient-wise than what I've had for sure. I'd never think to put beans with it. lool Those look like broad beans btw.

OOh btw, you see that yellow stuff in a round plate (upper right corner) (picture below), that is what i was talking about. It tastes sour because vinegar is used with it to get that taste with salt. I am have to start making that, but need a large bottle and don't want to use plastic bottle.

Interesting..is it pickled?? I just google searched..is it called torshi? Is it served cold/hot?

Instead of using a bottle, a jar could work :p

[Simple_Person]

Whaaaaaat. I had a cousin exactly like that. Then I guess after she got pregnant, she accidentally ate raw onions on a burger and fell in love ;D

I love onions. A tip for you though is to grate your onions..that way you can get the good flavor because it dissolves in the dish but you won't really know it's there.



Subhanallah. I know 3 different types of stuffing, and I've still not tried the kurdish way. Yea you'll have to get the ingredients, and then test it out yourself so I can try it :D

The carved out pieces..well the ones from zucchini...we cook separately, sautéed with onions, black pepper, salt, and spices. I used to beg my mom to make it for me when I was younger ;D

I would by FAR advice you to make Kurdish salad. Every summer, during ramadan i make it. That is by far one of the most easist things to make if you have never heard of it. You have to slice everything as little as possible. Very little cubes. First time took me 45 minutes, now i take about 30 minutes to make.

the ingredients are those small tomatoes, because those have EXTRA flavor. cucumber, celery, iceberg lettuce and SOMETIMES i also do half lemon in it with salt.. :P..we Kurds do like our salt XD.

Off course NOT a whole iceberg lettuce, also with tomatoes and cucumber and celery you have to experiment a bit with it. In the past i have used different tomatoes and the taste was less. I have not added celery and the taste was absolutely NOT the same. I have used without iceberg lettuce..well goodbye salad..as the taste also not the same. The combination of those make it so tasty. Also DO NOT overdo one over the other. Because having too much cucumber or tomatoes or celery or even iceberg lettuce is NO go. It is all about balance. Again not to forget..MAJORITY use also onion, but you know me..i have declared WW3 on onion and all his family members. Those guys are NOT welcome in my home.

Buy if you haven't already those tomato knives with very small teeth go buy them as it becomes MUCH easier to slice those vegetables in such a size. If you start eating the salad..HAHAHAH.. you cannot stop eating. I am NOT kidding, it is sooo delicious especially during Ramadan. It gives you a taste that is sub'han'Allah compared to no other salad that we see in the west. The salad in the west is all ruined with those sauce thrown in. We also sometimes use "smaq" i don't know what it is called.

With this also gives more flavor and you can use less salt. This used plucked from a tree. 2 years ago i went with some family members doing that work and brought with me that stuff.

[Simple_Person]

My grandpa eats garlic and onions raw and mashallah he never smells ;D actually he smells quite good mashallah <3 I see you trying to find your silver lining here, but i love onions AND garlic..you need them in good food!

Just better stay away from it :P. If i would eat and my fellow brother would be bothered by it..that bad experience he will never forget. I will get a nickname with it..Better safe than sorry :P.

Wow that looks totally different, ingredient-wise than what I've had for sure. I'd never think to put beans with it. lool Those look like broad beans btw.

I googled it and yes those are broad beans. Those also being eaten on the street as a snack.

Interesting..is it pickled?? I just google searched..is it called torshi? Is it served cold/hot?

Instead of using a bottle, a jar could work :p

c
Well pickled in the sense of taste? yes, but much more tastier than a pickle itself. And yes it is called torshi and served cold. It often is pickle, lettuce, carrot, cauliflower, etc.

That is the problem, i want a big jar and i have found one in one of the supermarkets, but have to buy it as it contains pickles but those large ones that are a big saggy inside. But in'sha'Allah soon.

[*charisma*]

I would by FAR advice you to make Kurdish salad. Every summer, during ramadan i make it. That is by far one of the most easist things to make if you have never heard of it. You have to slice everything as little as possible. Very little cubes. First time took me 45 minutes, now i take about 30 minutes to make.

Yea we have the same salad..we call it salata. I use tomatoes, cucumbers, radishes, green onions (sometimes), and green peppers. I'll grate in a carrot too if we're low on a veggie :D We also add lettuce on rare occasion, just a little sprinkling of it though ;D don't want to overpower. For dressing just lemon and salt. Though we have all types of variations, like with tahini (salata bil tahineeya), fried bread (fattoush). or with a lot of parsley and a bit of bulgur (tabouli). The worst is making this while fasting or hungry because it smells soo fresh and soo good. Idk it's those cucumbers ;D It's a side dish every lunch/dinner.

So question since you've waged war with onions and garlic ;D...have you ever had indian food? like butter chicken for example. Also do you utilize pomegranate molasses in kurdish cooking?

[*charisma*]

That is the problem, i want a big jar and i have found one in one of the supermarkets, but have to buy it as it contains pickles but those large ones that are a big saggy inside. But in'sha'Allah soon.

Have you got an ikea nearby? they have these jars which are really good for making this type of stuff:

[Simple_Person]

Yea we have the same salad..we call it salata. I use tomatoes, cucumbers, radishes, green onions (sometimes), and green peppers. I'll grate in a carrot too if we're low on a veggie :D We also add lettuce on rare occasion, just a little sprinkling of it though ;D don't want to overpower. For dressing just lemon and salt. Though we have all types of variations, like with tahini (salata bil tahineeya), fried bread (fattoush). or with a lot of parsley and a bit of bulgur (tabouli). The worst is making this while fasting or hungry because it smells soo fresh and soo good. Idk it's those cucumbers ;D It's a side dish every lunch/dinner.

So question since you've waged war with onions and garlic ;D...have you ever had indian food? like butter chicken for example. Also do you utilize pomegranate molasses in kurdish cooking?

Well your "zalate" is not really the exactly the same as the Kurdish one. Like i said, with extra ingredients or with less it gives you a different taste. You said parsley, parsley although at first one might think you taste celery..but HUGE difference in taste. The best way to restrain yourself is to think about the end result. You know what bothers me the most or well i could say appreciate more..the person how makes it. I mean sub'han'Allah AND 100000% ALHAMDULILLAH that Allah has made me witness the life of a single man. As you know how it is for example to cook, the more you appreciate the one who has cooked for you. Even for example when salt is less or a bit too much you know how hard it goes and not always the end results is a success but the time spent on it is well appreciated.

Till now i have never eaten or have i..i am not sure..about Indian food. Well i guess i do have eaten it, but i ate a huge fish as the dish i ordered.

No in our culture we do not use fruits in dishes..well yeah lemon and tomatoes are also fruit, but you get what i am trying to say :P. We only use fruit as a sign for guests as "time to leave" :Emoji7::Emoji7:. We Kurds also love fruits every much but again never in dishes.

[Simple_Person]

Have you got an ikea nearby? they have these jars which are really good for making this type of stuff:

Tooo small :). I want at least twice as big and i have paid attention to the jars found at Ikea, but always OR too small OR for decoration. You know why it is too small for me? Because when eating, almost every meal i would maybe eat it so within a very small amount of time nothing will be left. That is why i want a fairly large jar. How far the belly of a woman gets when she is 8 months pregnant at least that size or twice as big.

[*charisma*]

Well your "zalate" is not really the exactly the same as the Kurdish one. Like i said, with extra ingredients or with less it gives you a different taste. You said parsley, parsley although at first one might think you taste celery..but HUGE difference in taste. The best way to restrain yourself is to think about the end result. You know what bothers me the most or well i could say appreciate more..the person how makes it. I mean sub'han'Allah AND 100000% ALHAMDULILLAH that Allah has made me witness the life of a single man. As you know how it is for example to cook, the more you appreciate the one who has cooked for you. Even for example when salt is less or a bit too much you know how hard it goes and not always the end results is a success but the time spent on it is well appreciated.

Yeah I totally agree...a little too much lemon or salt makes a huge difference, or even too little. I've had salads which are similar (ingredients) and they taste totally off than how I like it. I guess we can't judge until we taste :D

Till now i have never eaten or have i..i am not sure..about Indian food. Well i guess i do have eaten it, but i ate a huge fish as the dish i ordered.

No in our culture we do not use fruits in dishes..well yeah lemon and tomatoes are also fruit, but you get what i am trying to say :P. We only use fruit as a sign for guests as "time to leave" . We Kurds also love fruits every much but again never in dishes.

What DO you eat? ;D you are missing out bro..so many amazing dishes you haven't had.

Same with us w/ the fruits ;D ;D that's so funny..subhanallah our cultures are similar in many ways.

Tooo small . I want at least twice as big and i have paid attention to the jars found at Ikea, but always OR too small OR for decoration. You know why it is too small for me? Because when eating, almost every meal i would maybe eat it so within a very small amount of time nothing will be left. That is why i want a fairly large jar. How far the belly of a woman gets when she is 8 months pregnant at least that size or twice as big.

omg ;D why not just by medium sized jars and make many of them?? whenever you're near the end, you will be able to make a new ones before it finishes. If you make a big batch and it goes bad or the jar breaks or anything happens, then you will lose the whole thing. Plus it will be too annoying to move around or take from it because it will be too big and too deep.

[Simple_Person]

Yeah I totally agree...a little too much lemon or salt makes a huge difference, or even too little. I've had salads which are similar (ingredients) and they taste totally off than how I like it. I guess we can't judge until we taste :D


What DO you eat? ;D you are missing out bro..so many amazing dishes you haven't had.

Well even my own culture, the limited time that i did spent in the Middle East as a child one could say i haven't even had enough of dishes of my own culture. Anyhow the food that i do eat well to be honest i have become very simple in making food. During summer period i often just make some chestnut mushrooms or the white ones..with some salt and pepper and eat that with bread and some slices of tomato. As it all comes down to just having something in your stomach. NOT that i am forcing myself to live that kind of life, but rather i am very content with it. I mean something so simply and quick to make, but ma'sha'Allah so tasty. Or even the salad that i mentioned..soo simple, but yet so tasty. I see them rather as life hacks.

I sometimes think if i would marry i FOR SURE would do injustice to my wife as i have declared war on onion and all of his family members, so because majority of people do invite onion and his family members REGULAR at their home..i am forcing my wife to also hate onion and his family members. Thus one way or the other i am one could say "forcing" my wife to leave something that is halal and very much loves to eat. People who do love garlic and onions when they eat the food that i make often say if a garlic or onion was in the dish..it would have tasted splendid. Maybe just wait until Allah gives me a wife that is like me..although people who also have declared war on onion and his family members are kind of rare. Yet, even if i find such a wife, FOR sure we would do injustice then to our kids. Anyhow if i marry and Allah for sure will show me a way out if not, well still alhamdulillah as i can cook the dishes myself with that doing nobody injustice. Every side has it's benefits :).

Same with us w/ the fruits ;D ;D that's so funny..subhanallah our cultures are similar in many ways.

If i remember correctly the Arabs put fruits on the table when eating for example diner.

The MOST bizarre and MOST confusing culture that i EVER have witnessed is the Moroccan culture. I went to a wedding of a old friend of mine and we were sitting there. It started around 17:00. So we thought well they will bring food around 18:00-19:00. So we patiently sitting there. Then it already become like 19:30 and they said food will come in about an hour..so it would be 20:30. The table that i was sitting at with some other Kurdish friend of mine, his little brother and his parents. Also some old Chinese female friends of his and another Chinese friend of his with his girlfriend. Usually with Kurdish weddings if it starts around 17:00, then around 19:00 FOR SURE it is time to eat..(energy to "dance" the rest of the evening). So the wedding went on and the clock turned 21:00. Still no food, we all were looking at each other like..what's going on? Even the non-Moroccan friends of the bride were looking around looking hungry. So we again asked when the diner is going to be served. They said it is gonna be served around 22:00. So we the Kurdish guests we patiently waited and even the Chinese ones were getting impatient. They were almost gonna leave for Mcdonalds, but stayed. So it became 22:30 ..noo food. People were getting VERY impatient. Then FINALLY at i believe 23:00 hours the plates came. 2/3 chickens on every plate. So we thought..well very strange and all at this time to eat, while most of the people are heading to bed. Anyhow we started to eat.. guess what.. they ruined the chicken so badly that even though hungry many of us just abstain from eating it because it tasted so bad. I am not sure how Moroccans make their food, but that was just a disaster. After that we still being hungry, they came with plates of fruit. We tried to calm our hunger with some fruit. The Chinese guests were so disappointed like us, so we decided to go and head our own way. They said wait a little bit..the dessert is also coming, but we said thank you but it is already late and we have a long way ahead of us.

We later asked that friend of ours of..what happened why did they took so long? He said he also did not know and apparently this was normal in Moroccan culture as he also was raised mostly in the west. Well that was my FIRST Moroccan wedding and also the LAST XD. Back i believe in 2007 i was with that Morrocan friend of mine and the other Kurdish friend of mine and his little brother in Morocco during holiday. Every time we went somewhere to eat, i said i want "brochette" or whatever it is called..that is like a kebap. Why? Because i KNEW for sure that has a descent taste. My friends were disappointing in me for not trying out other dishes, i said i am hungry i do not have time to try out some of their dishes (couscous for example)..well sorry but tasted horrible. Later on finding out that it tastes HORRIBLE and you HAVE to eat it because you are hungry. I always say better safe than sorry XD. I would say maybe the Moroccans have very LITTLE in common with the rest of the Arab culture. Although i am not that sure of it.

omg ;D why not just by medium sized jars and make many of them?? whenever you're near the end, you will be able to make a new ones before it finishes. If you make a big batch and it goes bad or the jar breaks or anything happens, then you will lose the whole thing. Plus it will be too annoying to move around or take from it because it will be too big and too deep.

You do have a point there. Very convincing argument. in'sha'Allah soon then.

[*charisma*]

Well even my own culture, the limited time that i did spent in the Middle East as a child one could say i haven't even had enough of dishes of my own culture. Anyhow the food that i do eat well to be honest i have become very simple in making food. During summer period i often just make some chestnut mushrooms or the white ones..with some salt and pepper and eat that with bread and some slices of tomato. As it all comes down to just having something in your stomach. NOT that i am forcing myself to live that kind of life, but rather i am very content with it. I mean something so simply and quick to make, but ma'sha'Allah so tasty. Or even the salad that i mentioned..soo simple, but yet so tasty. I see them rather as life hacks.

I sometimes think if i would marry i FOR SURE would do injustice to my wife as i have declared war on onion and all of his family members, so because majority of people do invite onion and his family members REGULAR at their home..i am forcing my wife to also hate onion and his family members. Thus one way or the other i am one could say "forcing" my wife to leave something that is halal and very much loves to eat. People who do love garlic and onions when they eat the food that i make often say if a garlic or onion was in the dish..it would have tasted splendid. Maybe just wait until Allah gives me a wife that is like me..although people who also have declared war on onion and his family members are kind of rare. Yet, even if i find such a wife, FOR sure we would do injustice then to our kids. Anyhow if i marry and Allah for sure will show me a way out if not, well still alhamdulillah as i can cook the dishes myself with that doing nobody injustice. Every side has it's benefits .

You seem a bit picky with food though. Like if a dish is too complex you will not like it if you do not recognize the flavors. I can only imagine how you would react to find fruit in your food ;D In some cultures they add raisins to the rice. It's delicious :D

I'm sure that if there are onions in a dish, and you couldn't tell they were there, you will enjoy it :D Your wife will just have to be a really good cook.

If i remember correctly the Arabs put fruits on the table when eating for example diner.

No for us we serve it after dinner, while everyone is gathered around drinking turkish coffee. It's like a dessert..but there is also real dessert ;D Although I love fruit.

We later asked that friend of ours of..what happened why did they took so long? He said he also did not know and apparently this was normal in Moroccan culture as he also was raised mostly in the west. Well that was my FIRST Moroccan wedding and also the LAST XD. Back i believe in 2007 i was with that Morrocan friend of mine and the other Kurdish friend of mine and his little brother in Morocco during holiday. Every time we went somewhere to eat, i said i want "brochette" or whatever it is called..that is like a kebap. Why? Because i KNEW for sure that has a descent taste. My friends were disappointing in me for not trying out other dishes, i said i am hungry i do not have time to try out some of their dishes (couscous for example)..well sorry but tasted horrible. Later on finding out that it tastes HORRIBLE and you HAVE to eat it because you are hungry. I always say better safe than sorry XD. I would say maybe the Moroccans have very LITTLE in common with the rest of the Arab culture. Although i am not that sure of it.

That is so crazy. I LOVED moroccan food, although I did have it in morocco, so i'm sure that makes a huge difference. I felt the same way you did when I had indian food for the first, and second time in the US. I thought it was horrible and I didn't even think it was worth trying again. It wasn't until I had it in Saudi that I fell in love with it because it was cooked like it was supposed to. I think when food leaves it's country of origin, especially when it relies on the region's specific ingredients, it makes a huge difference in the overall dish. Like in Morocco their beef is sooo amazing. I haven't had meat like that anywhere else in the world. I'm positive that it will never taste the same if it were made elsewhere. In one's ethnic country, the food tastes different than when its brought to the west for several reasons: 1) the recipe changes because they are trying to fit the palate of everyone (including westerners). 2) the ingredients and cooking methods are different, 3) the cooks are not as skilled. So I think you just had a bad experience of moroccan food, but if you had the real authentic dishes, you will like them.

[Simple_Person]

You seem a bit picky with food though. Like if a dish is too complex you will not like it if you do not recognize the flavors. I can only imagine how you would react to find fruit in your food ;D In some cultures they add raisins to the rice. It's delicious :D

I'm sure that if there are onions in a dish, and you couldn't tell they were there, you will enjoy it :D Your wife will just have to be a really good cook.

Well no, i am not "picky" with food, but as a TYPICAL Kurd, when we are hungry, it is not the time to taste food and "sniff" the culture so to say. My WHOLE day is ruined if when i am hungry and i have to east something that is disgusting. There is "tasting" and there is "eating". I am more then open for tasting food, but that is when i am NOT hungry OR i have ordered dish X (which is FOR SURE food with taste i like) and somebody else has ordered dish Y which is unknown to me and to him/her. I am more then open to taste the dish Y. If i like it, next time i will order it. If i do not like it, i will not order it next time. So the end result being, i have tasted, made a conclusion and i am "safe" to eat my dish that i KNOW the taste is good :).

So this is rather a very smart way to approach it, whatever it might be, i win. I taste the food somebody else has ordered, know it for the future to order it or NOT order it XD but still be the winner as having eating some very good food :P. If you say this is bad logic, well do give me a better approach than this one, because this is so solid that i ALWAYS win ;D.

My own mother told me.. ooh my son.. i will make it as such that you will not taste it. So i said oke..do your best. At the end, i said i taste the onions. She all annoyed for me bringing that up. My tongue is like the nose of a dog, when it comes to onions. Till now ONLY my aunt is able to make for example dolma/yaprag and me knowing that it contains onions, without tasting it.

No for us we serve it after dinner, while everyone is gathered around drinking turkish coffee. It's like a dessert..but there is also real dessert ;D Although I love fruit.

With us Kurds, our dessert is ALWAYS tea :). I will not have it other way to be honest. Because when you have eaten, here in the west they add something TO the stomach, filling it up more. This also happens with fruit. As it also is filling up the stomach. However tea..that is taste and also extra water to help to digest the food. As after eating the stomach needs a lot of fluids to digest the food. Tea is a good helper with it. Although fruit might also be like that, but fruit besides being cold, it also doesn't need to be only water (orange)..but a apple is a bit heavy even a banana.. You get what i am trying to say.

That is so crazy. I LOVED moroccan food, although I did have it in morocco, so i'm sure that makes a huge difference. I felt the same way you did when I had indian food for the first, and second time in the US. I thought it was horrible and I didn't even think it was worth trying again. It wasn't until I had it in Saudi that I fell in love with it because it was cooked like it was supposed to. I think when food leaves it's country of origin, especially when it relies on the region's specific ingredients, it makes a huge difference in the overall dish. Like in Morocco their beef is sooo amazing. I haven't had meat like that anywhere else in the world. I'm positive that it will never taste the same if it were made elsewhere. In one's ethnic country, the food tastes different than when its brought to the west for several reasons: 1) the recipe changes because they are trying to fit the palate of everyone (including westerners). 2) the ingredients and cooking methods are different, 3) the cooks are not as skilled. So I think you just had a bad experience of moroccan food, but if you had the real authentic dishes, you will like them.

Well i HATE it when people order food for me. The Kurdish friend of mine ordered it for me while i objected it, but he insisting it. Then after serving it..me tasting it and i did not like it. Who takes the blame? ..Well he is THE TYPICAL person that never takes the blame although he being responsible. He is typically the person that want people to be like him and how he sees things and how he experiences things. Anyways i do not hang out with him anymore. To be honest "good riddance" although i had known him for like 20 years.(i know it looks like cold hearted, but him also not being a Muslim and rather hating it because it is the "Arab religion" as how he stated it. As he hates Arabs because of the oppression done to the Kurds). Anyways, stick to what you know and walk the safe passage. Do not jump in it, but slowly 1 foot after the other when tasting food :P.

So far the ONLY food i liked was the brochette and also some sandwhich with large pieces of meat. But that was back then and these days i have gotten over the meat addiction and love other food more.

[*charisma*]

Well no, i am not "picky" with food, but as a TYPICAL Kurd, when we are hungry, it is not the time to taste food and "sniff" the culture so to say. My WHOLE day is ruined if when i am hungry and i have to east something that is disgusting. There is "tasting" and there is "eating". I am more then open for tasting food, but that is when i am NOT hungry OR i have ordered dish X (which is FOR SURE food with taste i like) and somebody else has ordered dish Y which is unknown to me and to him/her. I am more then open to taste the dish Y. If i like it, next time i will order it. If i do not like it, i will not order it next time. So the end result being, i have tasted, made a conclusion and i am "safe" to eat my dish that i KNOW the taste is good .

So this is rather a very smart way to approach it, whatever it might be, i win. I taste the food somebody else has ordered, know it for the future to order it or NOT order it XD but still be the winner as having eating some very good food :P. If you say this is bad logic, well do give me a better approach than this one, because this is so solid that i ALWAYS win .

The fact that you have a method proves that you are picky ;D

But I get you, tasting vs eating. The only thing I do not like and which are my "onions" is seafood. I'd never call any type of food disgusting though because it's a blessing despite how we feel about it. If I were really starving, I mean like days of no food type of starving, I'd probably eat the fish and be quite thankful lol.

Well i HATE it when people order food for me. The Kurdish friend of mine ordered it for me while i objected it, but he insisting it. Then after serving it..me tasting it and i did not like it. Who takes the blame? ..Well he is THE TYPICAL person that never takes the blame although he being responsible. He is typically the person that want people to be like him and how he sees things and how he experiences things. Anyways i do not hang out with him anymore. To be honest "good riddance" although i had known him for like 20 years.(i know it looks like cold hearted, but him also not being a Muslim and rather hating it because it is the "Arab religion" as how he stated it. As he hates Arabs because of the oppression done to the Kurds). Anyways, stick to what you know and walk the safe passage. Do not jump in it, but slowly 1 foot after the other when tasting food :P.

So far the ONLY food i liked was the brochette and also some sandwhich with large pieces of meat. But that was back then and these days i have gotten over the meat addiction and love other food more.

I guess that guy hit a nerve with you bringing back that memory ;D I guess if there are types of food that you don't know if you will like, the best thing to do is taste the food that other people will order just to know whether or not it's something you can tolerate like you mentioned.

I have a question..what types of dishes does your culture make during ramadan? Particularly sweets and appetizers. I want some new ideas to try :)

[Simple_Person]

The fact that you have a method proves that you are picky ;D

But I get you, tasting vs eating. The only thing I do not like and which are my "onions" is seafood. I'd never call any type of food disgusting though because it's a blessing despite how we feel about it. If I were really starving, I mean like days of no food type of starving, I'd probably eat the fish and be quite thankful lol.

Well if you have had your share with trauma's about food and somebody just because of hate towards you ON PURPOSE putting EXTRA of that ingredient that you dislike, you might understand it as i sadly have had in the past. Anyways, finding something disgusting is rather a personal experience, it doesn't mean that specific food is disgusting by Allah's standards. By Allah's standards we already know what Allah has prohibited for us. So me saying disgusting is rather a "personal perspective of it". I even say to people that onion is one of the MOST healthiest vegetables there is, so i never brand it as bad all the way, because i don't like it.

NO SEAFOOD? ooh you are missing out XD..."sushi :P.."..Also no salmon? baked or whatever?

I guess that guy hit a nerve with you bringing back that memory ;D I guess if there are types of food that you don't know if you will like, the best thing to do is taste the food that other people will order just to know whether or not it's something you can tolerate like you mentioned.

I have a question..what types of dishes does your culture make during ramadan? Particularly sweets and appetizers. I want some new ideas to try :)

Just as forcing somebody in embracing Islam is disliked by Allah, this i apply to everything. Do NOT force people to like or dislike things. And yes that guy hitting a nerve is because i really dislike people who force you in liking something or FORCING you to take up his/her advice, later on being a very bad advice they not taking responsibility for the act. Rather EXACTLY what Allah describes the moment on Day of Judgement sheytan saying..don't blame me..i only invited you. So that is why i do not listen to people and if somebody gives me advice i look at that advice from a logical, rational and reasonable point of view. If it is good, i adopt it, if not..i reject it. If later on it fails to be good advice i ONLY blame myself for it, because i adopted by free will.

Well during Ramadan especially we eat as sweets "baqlawa", but if we look something that is typically Kurdish we talk about "kade/kolecha". That is a something a sweet that is made from dough and filled with mix of some sugar and walnuts, or that white stuff from the coconuts (forgot the name), or date paste.

In this video it is only shown the more easier one how to make it. The more difficult ones..my mother and sister were at it for a WHOLE day. You see those on the first picture. Making A LOT of them off course.



Btw, i bought a jar and soon in'sha'Allah i will be making "turshi"

[*charisma*]

NO SEAFOOD? ooh you are missing out XD..."sushi :P.."..Also no salmon? baked or whatever?

NOPE! just canned tuna..that's the ONLY seafood I can eat. And it has to be this special kind which is really clean from scales and veins lol.

Well during Ramadan especially we eat as sweets "baqlawa", but if we look something that is typically Kurdish we talk about "kade/kolecha". That is a something a sweet that is made from dough and filled with mix of some sugar and walnuts, or that white stuff from the coconuts (forgot the name), or date paste.

White stuff from coconuts is called coconut meat when it's fresh. When it's dried it's called coconut flakes or desiccated coconut. The first pic looks yummy and cute id love to try that inshallah. Is the texture of the outside hard/crunchy or soft?? I wonder if it's similar to our ma'moul which is typically filled with nuts or dates, although the dough part looks different.

Btw, i bought a jar and soon in'sha'Allah i will be making "turshi"

About time ;D let us know how it turns out :D Ive wanted to make pickled veggies but I'm so scared I'll fail and everyone gets poisoned loool

[Simple_Person]

NOPE! just canned tuna..that's the ONLY seafood I can eat. And it has to be this special kind which is really clean from scales and veins lol.

Alhamdulillah me not liking onion and his family members, gives rather a good perspective. For example, when making food i go the extra mile to give guests the possibility to add the ingredient that they want to it, or abstain to use that ingredient they do not like. For example, even with the salad i tell them i will make two bowls and give them the chance to slice the onions for themselves and enhance the flavor for themselves.

To people who are "picky" we are bothered by them, while to be honest it is WE who are in error if you ask me. I mean a child that is a different issue as the child is still growing up and his body is changing. However when we talk about adults is to take note of their dislikes in food. If the child had a NORMAL upbringing they will maybe at max don't like 1 or 2 things. I mean in the end what is more enjoyable is them REALLY having enjoyed the food and not just for the sake of "eating it". When you are poor that is a different matter all together off course to not be picky as there is almost nothing to eat. Logically speaking if Allah made food just for the sake of feeding ourselves if you are not poor, then he also would have not given us taste buds. So is also enjoying the food you eat. So seeing this from such a perspective gives me a better emphatic approach towards others.

I remember that when i disliked certain food because of EVEN EXTRA onions being added to it on purpose because that individual knew i disliked onions. With that i MANY times have said "naah i am not hungry". That is just heartbreaking remembering it. I don't know if you have experienced that, but i can tell you from experience that i KNOW till this day exactly how i felt those times. Having only breakfast in the morning and that is it for the whole day. Sleeping on a empty stomach is a memory that has been engraved in to my soul. I also remember alhamdulillah finding money on the street or using a little magnet on a rope to catch money i see in places out of reach and with that little amount of money that i collected buying bread and chocolate spread to calm my hunger those days. However that individual coming in to the room while i was at school and throwing away my bread and chocolate spread that i bought with finding money on the street as i was too young to be able to work. With that using the excuse of "it may become all moldy".

However now alhamdulillah knowing the blessing of fasting, but this is by free will, not forced upon you.

White stuff from coconuts is called coconut meat when it's fresh. When it's dried it's called coconut flakes or desiccated coconut. The first pic looks yummy and cute id love to try that inshallah. Is the texture of the outside hard/crunchy or soft?? I wonder if it's similar to our ma'moul which is typically filled with nuts or dates, although the dough part looks different.

The texture outside is fairly soft but still a bit crunching. As the stuffing is doesn't need to be cooked. It is rather of having the dough being cooked so you do not eat the dough XD.

I just took a look at how ma'moul was made, ..that is just TOO much of date paste at one spot.

About time ;D let us know how it turns out :D Ive wanted to make pickled veggies but I'm so scared I'll fail and everyone gets poisoned loool

I'll ask my mother again how to make it as i have maybe asked her already like 2-3 times but if you never make it you will forget it instantly. We Kurds like salty and sour food. I believe this is also because of what the mother eats when she is pregnant.

"O mankind, indeed We have created you from male and female and made you peoples and tribes that you may know one another. Indeed, the most noble of you in the sight of Allah is the most righteous of you. Indeed, Allah is Knowing and Acquainted." Qur'an 49:13

So rather sub'han'Allah this is part of the gift that Allah gives us. The culture aspect. If a people is guided away from bad and harmful food (pig meat, insects, blood, alcohol etc. ), their children will also not eat it. For example people i know Kurds for example, although they themselves do not associate themselves with any religion they STRONGLY dislike pig meat while they have tried it in the past. I often hear from them, i like all kind of meat as long as it is not pig meat.

During the years that i was an atheist, i have tasted pig meat. There is NOTHING ..and i mean NOTHING so disgusting ..LITERALLY DISGUSTING than that meat. You often when listening to people who try out some food they say "it tastes like this or tastes like that". Pig meat has NO EQUAL when it comes to taste. It is literally so disgusting that about half year ago or so i was eating pig meat in my dream or tasted it and i started to retch in my dream because of the taste. When i woke up i still had the taste in my mouth and was still retching. Me just thinking about it i get the chills and also start retching again.

[*charisma*]

Alhamdulillah me not liking onion and his family members, gives rather a good perspective. For example, when making food i go the extra mile to give guests the possibility to add the ingredient that they want to it, or abstain to use that ingredient they do not like. For example, even with the salad i tell them i will make two bowls and give them the chance to slice the onions for themselves and enhance the flavor for themselves.

Yeh when I invite people over for the first time, I ask them if there is anything they do not like/eat so I can accommodate for them in that manner. But as a guest, I try to eat whatever the household serves.

I remember that when i disliked certain food because of EVEN EXTRA onions being added to it on purpose because that individual knew i disliked onions.

That's mean :o

That is just heartbreaking remembering it. I don't know if you have experienced that, but i can tell you from experience that i KNOW till this day exactly how i felt those times. Having only breakfast in the morning and that is it for the whole day. Sleeping on a empty stomach is a memory that has been engraved in to my soul. I also remember alhamdulillah finding money on the street or using a little magnet on a rope to catch money i see in places out of reach and with that little amount of money that i collected buying bread and chocolate spread to calm my hunger those days. However that individual coming in to the room while i was at school and throwing away my bread and chocolate spread that i bought with finding money on the street as i was too young to be able to work. With that using the excuse of "it may become all moldy".

However now alhamdulillah knowing the blessing of fasting, but this is by free will, not forced upon you.

aww that's sad. I think that made you a stronger person alhemdulilah. Even though..I'd never wish for a kid to have to go through that... But i gotta say you were smart as a kid mashallah collecting money. Where did you grow up?

The texture outside is fairly soft but still a bit crunching. As the stuffing is doesn't need to be cooked. It is rather of having the dough being cooked so you do not eat the dough XD.

I just took a look at how ma'moul was made, ..that is just TOO much of date paste at one spot.

Yes I assumed it was cooked ;D The filled ma'moul is soo yummy. That date paste is needed for a perfect tasting ma'amoul..I like it stuffed like that. I've had some which were not as stuffed but they're not as good. Sigh or maybe I'm just a fatty loool

I'll ask my mother again how to make it as i have maybe asked her already like 2-3 times but if you never make it you will forget it instantly. We Kurds like salty and sour food. I believe this is also because of what the mother eats when she is pregnant.

yea some people really love the salty sour combination subhanallah. In falesteen there are these sour green plums that they eat, and they add salt to them. :D I've never tried it but it's interesting how that flavor combination is popular.

So rather sub'han'Allah this is part of the gift that Allah gives us. The culture aspect. If a people is guided away from bad and harmful food (pig meat, insects, blood, alcohol etc. ), their children will also not eat it. For example people i know Kurds for example, although they themselves do not associate themselves with any religion they STRONGLY dislike pig meat while they have tried it in the past. I often hear from them, i like all kind of meat as long as it is not pig meat.

During the years that i was an atheist, i have tasted pig meat. There is NOTHING ..and i mean NOTHING so disgusting ..LITERALLY DISGUSTING than that meat. You often when listening to people who try out some food they say "it tastes like this or tastes like that". Pig meat has NO EQUAL when it comes to taste. It is literally so disgusting that about half year ago or so i was eating pig meat in my dream or tasted it and i started to retch in my dream because of the taste. When i woke up i still had the taste in my mouth and was still retching. Me just thinking about it i get the chills and also start retching again.

I have had it by accident as a kid. It was vile. I totally understand what you mean. Even the smell is disgusting..I don't know how people eat it. I can't eat anything that remotely reminds me of it. Like they have "halal bacon" available made from beef or turkey, but it just reminds me of the real stuff in the way it looks and smells so I have never grown to like anything that is meant to replace it lol.

[Simple_Person]

Yeh when I invite people over for the first time, I ask them if there is anything they do not like/eat so I can accommodate for them in that manner. But as a guest, I try to eat whatever the household serves.

I remember the hadith that Rasullah(saws) said something like serve your guest very good 3 days and every day longer, is just sadaqa or something like that. Also for the guest to NOT stay longer than 3 days as you will rather harm them.

That's mean :o

Some people are very strange. Their hatred and envy goes so far that it is not healthy anymore. EXACTLY that thing that Islam warns us to not fall in. Wishing something for yourself, but not others to have it. Some people go so far that they do sihr to just satisfy their desire of hatred and envy. Alhamdulillah never fallen under sihr or anything in that sense.

aww that's sad. I think that made you a stronger person alhemdulilah. Even though..I'd never wish for a kid to have to go through that... But i gotta say you were smart as a kid mashallah collecting money. Where did you grow up?

I do not regret anything. Because it remembered me of people in Mecca that they sent their children with the Bedouins. So i rather at the age 9 feel rather blessed to have gone through a rough childhood in the west. Something is strange that when the body and mind go through a lot of stress, one becomes very creative in things.

Yes I assumed it was cooked ;D The filled ma'moul is soo yummy. That date paste is needed for a perfect tasting ma'amoul..I like it stuffed like that. I've had some which were not as stuffed but they're not as good. Sigh or maybe I'm just a fatty loool

I've never had ma'moul, but looking at it, seems the taste is a bit to conquering in your mouth. Rather what is delicious
is something that massages your taste buds so to say.

yea some people really love the salty sour combination subhanallah. In falesteen there are these sour green plums that they eat, and they add salt to them. :D I've never tried it but it's interesting how that flavor combination is popular.

You mean these? Because this is also one of our habits with salt XD

I have had it by accident as a kid. It was vile. I totally understand what you mean. Even the smell is disgusting..I don't know how people eat it. I can't eat anything that remotely reminds me of it. Like they have "halal bacon" available made from beef or turkey, but it just reminds me of the real stuff in the way it looks and smells so I have never grown to like anything that is meant to replace it lol.

Here in the west some acquaintance of mine, worked in a slaughter house and she said pig meat stinks. I said what do you mean? She said when a animal is slaughtered, the meat off course is fresh and doesn't contain anything or nothing is sprinkled over it..no herbs..no spices..not seasoned. She said, while other meat from cow to chicken etc..smells normal, pig meat smells very bad.

People are idiots that want to imitate haram things. I have eaten or drunk things in the time as an atheist that are haram for Muslim and i say we as Muslims DO NOT MISS ON ANYTHING ..NOT EVEN IN THE SLIGHTEST SENSE. it is ALL nonsense from sheytan to desire that which Allah makes haram, but i can say "been there, done that" all regret nothing more than that. No enjoyment, no fulfillment, no happiness, no empowerment, ..no nothing...just misery upon misery. Look at people who live such a lifestyle and look at their stare ..look at their eyes.

Eyes full of misery and emptiness. When they laugh, it is so fake. They are surrounded by "friends" "enjoying" glass of wine, while you see they are lonely while being surrounded by friends. I know the stare because I USE to have that stare. For somebody who has not have had that stare it is hard to see, but believe me.. as Muslims and the ones that with every atom in their body are convinced Islam is the true religion you are not missing even the smallest thing on this earth.

The BEST and the MOST valued that this world has to offer can ONLY be found in Islam. From food, to clothing, to manners, to enjoyment, to relaxation, to knowledge, to wisdom..etc. etc.

[noraina]

*noraina can't resist and slides into the discussion* :D

I have had it by accident as a kid. It was vile. I totally understand what you mean. Even the smell is disgusting..I don't know how people eat it. I can't eat anything that remotely reminds me of it. Like they have "halal bacon" available made from beef or turkey, but it just reminds me of the real stuff in the way it looks and smells so I have never grown to like anything that is meant to replace it lol.

When I six years-old I was duped into eating it by a girl insisting it was halal. I remember I spat it straight out in disgust. :skeleton:


btw, I can't stand onions either brother @Simple_Person . I'm such a fussy eater - bless my mum for catering to all of my foodie requirements. Even if that means sometimes making a separate dish for me, lol. And, for example, I am partly Afghan and Kabuli pilaf is a big thing in Afghan cuisine, and a big thing of Kabuli Pilaf is the sweetened raisins and carrots on top. I *can't* eat them - much to the horror of my aunt. :D

And sushi - it tastes kinda slimy...

[Umm♥Layth]

Cured meats have been around from the beginning of humanity guys. It is a way to preserve meat without having to use refrigeration. If you study some food anthropology, you'll see this in every culture. Not everything is shaytaan's fault or an imitation of the kuffar. Not everyone comes from middle eastern and asian backgrounds :)

Did you know sushi was made to preserve fish? It was nothing like it is now;people didn't even eat the rice lol. The original stuff doesn't taste as good as the modern rolls. I made some the other day just to try it out lol.The rice was actually fermented and vinegar was never used.

The same is true for all pickles, they were all fermented and vinegar was never used. This is a modern invention with zero health benefits.

Western, pork eating countries popularized bacon, but that doesn't mean other cultures didn't have a similar cut of meat preserved (like brisket for example, that would turn into "bacon" in you preserve it with salt and seasonings). That isn't an imitation, it is just a fact. Fatty cuts of meat that are preserved in salt will resemble what we know today as "bacon".

Different cultures use different seasonings as well, so what one person may be used to, another will think is horrid. We have Muslims from all over the globe Alhamdullilah, and surely somebody felt that beef "bacon" was appropriate to introduce.

Just a friendly reminder to keep learning new things every day and hold our opinions as sometimes they get in the way of new knowledge and closes us up to new experiences :). If I had not opened up to new cuisines, I would have never known that ginger can be used in savory food and yogurt can be eaten with vegetables and spices... it just isn't something we do in my culture. My mom is still quite disgusted at the thought of it all...

[Simple_Person]

*noraina can't resist and slides into the discussion* :D



When I six years-old I was duped into eating it by a girl insisting it was halal. I remember I spat it straight out in disgust. :skeleton:


btw, I can't stand onions either brother @Simple_Person . I'm such a fussy eater - bless my mum for catering to all of my foodie requirements. Even if that means sometimes making a separate dish for me, lol. And, for example, I am partly Afghan and Kabuli pilaf is a big thing in Afghan cuisine, and a big thing of Kabuli Pilaf is the sweetened raisins and carrots on top. I *can't* eat them - much to the horror of my aunt. :D

And sushi - it tastes kinda slimy...

In Kurdisch culture some put raisins in Biryani (I am sure everybody here knows what Biryani is XD ). That is just a no go. There are some who put onions in Biryani. Even my mother was surprised that some do that. That is just wasting a dilicious dish by the mafia family (onion and his family members).

I have never tasted the Biryani from Pakistan ..Afghanistan India era but I have heard is much more spicy than our Biryani spices.

I feel suddenly less strange not liking the mafia vegetable family knowing you also do not like it.

Well I am not about the texture of food rather the taste. Although just recently a friend of mine made his own hamburger version but forgot that I dislike al capone. He had also put Don himself in it. For the sake of not throwing away food as that is a blessing from Allah I forced myself to eat it. Sometimes a piece of onion would come on my tongue.I couldn't find the strength to bite on it being afraid of him spreading his posion on my taste buds...threw those away. XD. Life is hard especially if people one way or the other want to force you in eating certain types of foods.

[*charisma*]

Alhamdulillah never fallen under sihr or anything in that sense.

Yes absolutely, alhemdulilah for that..it's crazy what hatred/jealousy makes people do.

I've never had ma'moul, but looking at it, seems the taste is a bit to conquering in your mouth. Rather what is delicious
is something that massages your taste buds so to say.

;D here you go again you picky eater looool "massaging the taste buds"
It tastes perfect, especially with sugarless coffee because it's sweet and caramely in a way especially with certain dates. However, they also sprinkle powdered sugar on top sometimes, which I think is too overpowering with the sweetness.

btw i found a really good kolecha recipe and inshallah I'm gna make it sometime soon. :D

You mean these? Because this is also one of our habits with salt XD

YES! those are exactly the ones subhanallah :D

Here in the west some acquaintance of mine, worked in a slaughter house and she said pig meat stinks. I said what do you mean? She said when a animal is slaughtered, the meat off course is fresh and doesn't contain anything or nothing is sprinkled over it..no herbs..no spices..not seasoned. She said, while other meat from cow to chicken etc..smells normal, pig meat smells very bad.

That makes sense considering it eats EVERYTHING. PLus it doesn't sweat so all of those toxins remain in the body..ew. It even smells bad when it's cooked and when it's alive ;D I don't even wanna know what it smells like when it's dead lol.

People are idiots that want to imitate haram things. I have eaten or drunk things in the time as an atheist that are haram for Muslim and i say we as Muslims DO NOT MISS ON ANYTHING ..NOT EVEN IN THE SLIGHTEST SENSE. it is ALL nonsense from sheytan to desire that which Allah makes haram, but i can say "been there, done that" all regret nothing more than that. No enjoyment, no fulfillment, no happiness, no empowerment, ..no nothing...just misery upon misery. Look at people who live such a lifestyle and look at their stare ..look at their eyes.

I know right. Well I mean some people have never had bacon but they like the "halal bacon" just as theyd like other deli meats such as mortadella. So it's not like theyve had anything to compare it with. But because I have, I can't get close to it. :D I get what you mean though. Alhemdulilah for our deen.

*noraina can't resist and slides into the discussion*

Welcome welcome :D

When I six years-old I was duped into eating it by a girl insisting it was halal. I remember I spat it straight out in disgust.

aww..yeah u know I actually had lunch ladies TELL ME that ham is not from a pig when I'd say I couldn't eat ham. Like they genuinely DID not know that it comes from a pig!! It smelled so bad ughhh i think on those days i preferred to starve lol.

btw, I can't stand onions either brother @Simple_Person . I'm such a fussy eater - bless my mum for catering to all of my foodie requirements. Even if that means sometimes making a separate dish for me, lol. And, for example, I am partly Afghan and Kabuli pilaf is a big thing in Afghan cuisine, and a big thing of Kabuli Pilaf is the sweetened raisins and carrots on top. I *can't* eat them - much to the horror of my aunt.

And sushi - it tastes kinda slimy...

I've never tasted sushi, but I'm with you on that..

HOWEVERRRRR the carrots and raisins..omg...I'd have disowned you ;D I be addin extra. And we also add crispy onions. Best toppings on rice. Man Idk what I'd be eating with you both...like plain rice with a piece of chicken on the side. ;D

WHERE IS THE FUN IN THAT?! WHERE IS THE FLAVA? Whereee is the color loool

[*charisma*]

Western, pork eating countries popularized bacon, but that doesn't mean other cultures didn't have a similar cut of meat preserved (like brisket for example, that would turn into "bacon" in you preserve it with salt and seasonings). That isn't an imitation, it is just a fact. Fatty cuts of meat that are preserved in salt will resemble what we know today as "bacon".

Yea I can't eat anything preserved either..like "jerky" idk..it's just all in that category. There's just something artificial about them..perhaps the ones which are mass produced have a lot of preservatives (nitrates) that make them taste that way, but I'd be more willing to taste something that is more natural like basturma which is more commonly made naturally.

It's not even the seasonings or anything..the seasonings are good..but its like the smell and the fat that oozes from it like its sweating..idk how to explain it lol.

[Umm♥Layth]

Yea I can't eat anything preserved either..like "jerky" idk..it's just all in that category. There's just something artificial about them..perhaps the ones which are mass produced have a lot of preservatives (nitrates) that make them taste that way, but I'd be more willing to taste something that is more natural like basturma which is more commonly made naturally.

It's not even the seasonings or anything..the seasonings are good..but its like the smell and the fat that oozes from it like its sweating..idk how to explain it lol.

I feel you. I haven't had any of the modern preserved meats in over 7 years because of the nitrates and other additives. I know exactly t he flavor you are trying to describe and I do believe it comes from preservatives. I will let you know when I preserve my own and compare lol. Until then u_u I have to go without as I'm not willing to put garbage in my body lol.

[Simple_Person]

Cured meats have been around from the beginning of humanity guys. It is a way to preserve meat without having to use refrigeration. If you study some food anthropology, you'll see this in every culture. Not everything is shaytaan's fault or an imitation of the kuffar. Not everyone comes from middle eastern and asian backgrounds :)

Did you know sushi was made to preserve fish? It was nothing like it is now;people didn't even eat the rice lol. The original stuff doesn't taste as good as the modern rolls. I made some the other day just to try it out lol.The rice was actually fermented and vinegar was never used.

The same is true for all pickles, they were all fermented and vinegar was never used. This is a modern invention with zero health benefits.

Western, pork eating countries popularized bacon, but that doesn't mean other cultures didn't have a similar cut of meat preserved (like brisket for example, that would turn into "bacon" in you preserve it with salt and seasonings). That isn't an imitation, it is just a fact. Fatty cuts of meat that are preserved in salt will resemble what we know today as "bacon".

Different cultures use different seasonings as well, so what one person may be used to, another will think is horrid. We have Muslims from all over the globe Alhamdullilah, and surely somebody felt that beef "bacon" was appropriate to introduce.

Just a friendly reminder to keep learning new things every day and hold our opinions as sometimes they get in the way of new knowledge and closes us up to new experiences :). If I had not opened up to new cuisines, I would have never known that ginger can be used in savory food and yogurt can be eaten with vegetables and spices... it just isn't something we do in my culture. My mom is still quite disgusted at the thought of it all...

No sister you are getting it wrong. Meat that has been put a lot of salt for preserving it like in old times indeed almost every culture has that. I asked people who were older than me and they said when needed they would get the meat wash it from as many salt as possible and what salt was left it was cooked with that salt.

However pig meat is done ON purpose like that. So if you sometimes see turkey beacon..i'm sorry but that is just plain imitation. It is either to get Muslims the extra mile to convince them to try it out and maybe not dislike beacon in the real future or for reverts who miss such a meat.

So drying meat even with a lot of salt like beef jerky and things like that are rather nothing of imitation rather something that occurred in every culture.

[Simple_Person]

Yes absolutely, alhemdulilah for that..it's crazy what hatred/jealousy makes people do.



;D here you go again you picky eater looool "massaging the taste buds"
It tastes perfect, especially with sugarless coffee because it's sweet and caramely in a way especially with certain dates. However, they also sprinkle powdered sugar on top sometimes, which I think is too overpowering with the sweetness.

btw i found a really good kolecha recipe and inshallah I'm gna make it sometime soon. :D



YES! those are exactly the ones subhanallah :D


That makes sense considering it eats EVERYTHING. PLus it doesn't sweat so all of those toxins remain in the body..ew. It even smells bad when it's cooked and when it's alive ;D I don't even wanna know what it smells like when it's dead lol.



I know right. Well I mean some people have never had bacon but they like the "halal bacon" just as theyd like other deli meats such as mortadella. So it's not like theyve had anything to compare it with. But because I have, I can't get close to it. :D I get what you mean though. Alhemdulilah for our deen.






Welcome welcome :D


aww..yeah u know I actually had lunch ladies TELL ME that ham is not from a pig when I'd say I couldn't eat ham. Like they genuinely DID not know that it comes from a pig!! It smelled so bad ughhh i think on those days i preferred to starve lol.




I've never tasted sushi, but I'm with you on that..

HOWEVERRRRR the carrots and raisins..omg...I'd have disowned you ;D I be addin extra. And we also add crispy onions. Best toppings on rice. Man Idk what I'd be eating with you both...like plain rice with a piece of chicken on the side. ;D

WHERE IS THE FUN IN THAT?! WHERE IS THE FLAVA? Whereee is the color loool

@noraina she has disowned you as well as me. Don't worry you have become my favorite sister even more than these weird people here that like to eat raisins and onions on their beryani and such. Their tongue is fooling them to like such foods while we are aware what is going on.

Weird people who like weird combination of food..we better stay away from them as they might brainwash us in liking their taste of food. ;D

[noraina]

Just a friendly reminder to keep learning new things every day and hold our opinions as sometimes they get in the way of new knowledge and closes us up to new experiences . If I had not opened up to new cuisines, I would have never known that ginger can be used in savory food and yogurt can be eaten with vegetables and spices... it just isn't something we do in my culture. My mom is still quite disgusted at the thought of it all...

True, we should be open to other cultures and the good things in them - although it can be hard to get your tastebuds to cooperate :D....and it is interesting because in my cuisine we *never* use ginger in a dessert, it is a savoury spice. Also, in my culture people are fond of putting masala all over fruit, I utterly can't understand why you would eat fruit and then choose to hide its delicate taste with spices.

I do love British and American puddings (whoever invented chocolate brownies was a genius) tho - but apart from that I am not too adventurous with my food. I rarely leave my comfort-zone.

In Kurdisch culture some put raisins in Biryani (I am sure everybody here knows what Biryani is XD ). That is just a no go. There are some who put onions in Biryani. Even my mother was surprised that some do that. That is just wasting a dilicious dish by the mafia family (onion and his family members).

I have never tasted the Biryani from Pakistan ..Afghanistan India era but I have heard is much more spicy than our Biryani spices.

I feel suddenly less strange not liking the mafia vegetable family knowing you also do not like it.

Well I am not about the texture of food rather the taste. Although just recently a friend of mine made his own hamburger version but forgot that I dislike al capone. He had also put Don himself in it. For the sake of not throwing away food as that is a blessing from Allah I forced myself to eat it. Sometimes a piece of onion would come on my tongue.I couldn't find the strength to bite on it being afraid of him spreading his posion on my taste buds...threw those away. XD. Life is hard especially if people one way or the other want to force you in eating certain types of foods.

You should definitely taste the biryani from South Asia, it is as you've said quite spicy and hot but delicious. I also like the biryani made in Arabic countries, Iran, Iraq ect - they're very delicately spiced, they taste more earthy.

Yes, the mafia vegetables. I am teased so much by my family for not eating onions. I will pick them all out and put them in a neat pile on the side of my plate....it's become my trademark.

HOWEVERRRRR the carrots and raisins..omg...I'd have disowned you I be addin extra. And we also add crispy onions. Best toppings on rice. Man Idk what I'd be eating with you both...like plain rice with a piece of chicken on the side.



WHERE IS THE FUN IN THAT?! WHERE IS THE FLAVA? Whereee is the color loool

I think my aunt was doubting any blood-relation with me when I broke the news to her :D But nooooooo carrots, raisins and onions I don't want at all on my rice. When I am plating up my food I will go to great lengths to make sure nothing *strange* snakes it way into my food.

Oh, and that picture of the chicken and rice is such an exaggeration....widen your horizons sister :D there are like 1 gazillion more spices in the world. And us people break convention, we have to find new ingredients to add to our food, it's quite revolutionary actually.

I feel you. I haven't had any of the modern preserved meats in over 7 years because of the nitrates and other additives. I know exactly t he flavor you are trying to describe and I do believe it comes from preservatives. I will let you know when I preserve my own and compare lol. Until then u_u I have to go without as I'm not willing to put garbage in my body lol.

There seems to be an abundance of artificial-tasting food these days, and not only in preserved meats. Who'd think there'd come a time when we struggle to find anything perfectly natural or organic. Is it not just easier to bring the food as it is from the earth than mixing in all of those additives and potions, lol. SubhanAllah.

[noraina]

@noraina she has disowned you as well as me. Don't worry you have become my favorite sister even more than these weird people here that like to eat raisins and onions on their beryani and such. Their tongue is fooling them to like such foods while we are aware what is going on.

Weird people who like weird combination of food..we better stay away from them as they might brainwash us in liking their taste of food. ;D

She hasn't really disowned me, she likes me too much :D

Khayr, this world would be a boring place if we were no different from each other. It is the weird and strange which makes life interesting, as long as that weird and strange isn't forced on me, lol.

Alhamdulillah for all of the variety in the world. You know in Pakistan, a popular drink is to mix equal parts of 7up with chilled milk - apparently a delicious remedy for stomach aches, colds, and dehydration.

I wonder if any of you have heard of Rooh Afza - that's another interesting drink, it is very popular in Ramadan too.

[Umm♥Layth]

However pig meat is done ON purpose like that. So if you sometimes see turkey beacon..i'm sorry but that is just plain imitation. It is either to get Muslims the extra mile to convince them to try it out and maybe not dislike beacon in the real future or for reverts who miss such a meat.

Actually, turkey bacon was created for health conscious people who don't want the fat but want the flavor, so yes an imitation of the real deal but not for the reasons you are citing. It was part of the "fat will kill you" movement. It caught on as a trend among Muslims and other religions with pork as a restriction and many Muslims from western countries were raised with these flavors so for them it was welcomed. It wasn't created for the purpose of leading Muslims astray via gastronomy.

What is wrong with introducing new foods to Muslims who may have never been exposed to foods outside of their culture? :hmm: That's a very narrow minded opinion to have and unfortunately many born Muslims feel that way. Would it help if we rename beef bacon "preserved beef slices that you can pan fry and they get crispy"? The disgust comes from using the word "bacon". Other than that, there is no validity to the negative feelings towards cured meat lol.

I guarantee you, most preserved meats taste the same. Each animal has a distinct flavor and that's where the meats differentiate in flavor, but the way the look and the way the cook is just about the same :)

Currently, I eat zero meat or animal products, so really, not sure why I feel compelled to discuss bacon. I guess I like to be sure there is no misinformation floating around. Perhaps I miss sprinkling little crunchy beef bits on my salad....Thank you for your time :D

[Umm♥Layth]

This here is TURKISH Pastirma, known as turkish bacon among westerners...

As you can see, it is eaten similarly as bacon too. Pastirma and eggs looks alot like bacon and eggs.

The Turkish actually introduced this specific cured meat (originally made from beef) to the world and the west knows it as pastrami and in many cases it is made from pork. You'll find a variation of this all over the place. So, we should think of the origin of bacon really. Who introduced it to who? Is it the kuffar trying to imitate others instead? Me thinks that's a big possibility.

Food history is just so awesome. :D

[Simple_Person]

Actually, turkey bacon was created for health conscious people who don't want the fat but want the flavor, so yes an imitation of the real deal but not for the reasons you are citing. It was part of the "fat will kill you" movement. It caught on as a trend among Muslims and other religions with pork as a restriction and many Muslims from western countries were raised with these flavors so for them it was welcomed. It wasn't created for the purpose of leading Muslims astray via gastronomy.

What is wrong with introducing new foods to Muslims who may have never been exposed to foods outside of their culture? :hmm: That's a very narrow minded opinion to have and unfortunately many born Muslims feel that way. Would it help if we rename beef bacon "preserved beef slices that you can pan fry and they get crispy"? The disgust comes from using the word "bacon". Other than that, there is no validity to the negative feelings towards cured meat lol.

I guarantee you, most preserved meats taste the same. Each animal has a distinct flavor and that's where the meats differentiate in flavor, but the way the look and the way the cook is just about the same :)

Currently, I eat zero meat or animal products, so really, not sure why I feel compelled to discuss bacon. I guess I like to be sure there is no misinformation floating around. Perhaps I miss sprinkling little crunchy beef bits on my salad....Thank you for your time :D

Besides "Turkey BACON", also "Halal BACON" or HALAL alcohol. Food doesn't need to look a like food that is haram..again we go to imitation. So "bacon", well there is also the EXACT same taste, but looking something completely different and ALSO not using a name that can refer to it right? Food is indeed food, but again..IMITATION. You see some kind of drink sold in bottles EXACTLY like champagne bottles...again imitation. There are SO MANY different shapes of bottles besides ones that look like alcohol..so WHY must one make it EXACTLY like that right?

That is my whole argument..DO NOT IMITATE!!..Make things clear as how the earth is clear from the sky. Now a days we know of something called "propaganda". If you repeat something as often as you can, it becomes normal. Even if you show something as often as you can it becomes normal. Look at homosexuality..it is talked FREQUENTLY and now they have normalized it. So AGAIN do NOT IMITATE!!!.

[Simple_Person]

This here is TURKISH Pastirma, known as turkish bacon among westerners...

As you can see, it is eaten similarly as bacon too. Pastirma and eggs looks alot like bacon and eggs.

The Turkish actually introduced this specific cured meat (originally made from beef) to the world and the west knows it as pastrami and in many cases it is made from pork. You'll find a variation of this all over the place. So, we should think of the origin of bacon really. Who introduced it to who? Is it the kuffar trying to imitate others instead? Me thinks that's a big possibility.

Food history is just so awesome. :D

Some habit can origin from Muslims, but if that habit is left and made it clear and used as normal thing amount non-Muslims..although the origin doesn't lie with them..just leave it.

Let me give you a example. Musical instruments are haram. "guitar" is NOT "guitar"..it is "chartar". It means "four strings" in farsi (Persian). The origin of the guitar does NOT lie in the west, however do not imitate them as this it self refers to something forbidden. Let them have it and let them enjoy it, as the enjoyment of this world indeed is short lived.

"Bacon and eggs" is a typical western invention based on pork meat especially. In Kurdish culture we have also minced meat with eggs. In case of pastrami if it is still used as often as possible and just a hijacking of dishes and words like "algebra" making it as if it is something of western creation, then this needs to be clarified. But whatever we know that existed in Muslim world and has ALWAYS existed, must be clarified with people again. Start by calling it pastrami, not "Bacon with eggs" . Imitation leads people astray, as they do NOT look at certain things as bad/haram anymore, rather as something that "i have had". So drinking some juices that looks like a bottle of champagne will associate on psychological level as ..bottle that shape is indication of "harmless".

[Umm♥Layth]

Some habit can origin from Muslims, but if that habit is left and made it clear and used as normal thing amount non-Muslims..although the origin doesn't lie with them..just leave it.

Let me give you a example. Musical instruments are haram. "guitar" is NOT "guitar"..it is "chartar". It means "four strings" in farsi (Persian). The origin of the guitar does NOT lie in the west, however do not imitate them as this it self refers to something forbidden. Let them have it and let them enjoy it, as the enjoyment of this world indeed is short lived.

"Bacon and eggs" is a typical western invention based on pork meat especially. In Kurdish culture we have also minced meat with eggs. In case of pastrami if it is still used as often as possible and just a hijacking of dishes and words like "algebra" making it as if it is something of western creation, then this needs to be clarified. But whatever we know that existed in Muslim world and has ALWAYS existed, must be clarified with people again. Start by calling it pastrami, not "Bacon with eggs" . Imitation leads people astray, as they do NOT look at certain things as bad/haram anymore, rather as something that "i have had". So drinking some juices that looks like a bottle of champagne will associate on psychological level as ..bottle that shape is indication of "harmless".

I really do appreciate your viewpoint bro, but I'll have do disagree on the imitation thing. I prefer for people to educate themselves and learn where things come from rather than imitate or not imitate. That is exactly the method we use when we learn about Islam and learn to appreciate it as we mature. We trace back the beginning and it gives us clarity on the why's and how's of our faith right?

Food and nutrition should be no different. I wholeheartedly believe that the ignorance among people when it comes to this subject has them very ill and in poor health overall as well as making faces at foods they shouldn't make faces at lol.

Let me give you a quick 101 of where the word bacon comes from:

The word derives originally from the Old High German “bacho”, meaning “buttock”, which in turn derived from the Proto-Germanic “backoz”, meaning “back”. By the 14th century, it found its way into Old French as “bacun”, meaning “back meat”. And by the 16th century, it found its way into Middle English as “bacoun”, which referred to all cured pork, not just the back meat.

You see how the meaning changed so much over the centuries? It wasn't originally pork, it was the body part of the animal. Now, we ignorantly call just the strips of processed pork underbelly "bacon". That was never what it was to begin with. It would be a very difficult task to set a new trend to where everyone calls all meat parts by their proper name, so we're kind of in a pickle here aren't we? Is it worth the time to try and correct this? Or do we learn to accept that trends happen and words take on more meanings as time goes by?

Tough one. I dunno, but, I wouldn't tell my kids "Don't eat halal beef bacon because you are now imitating the kuffar", I would tell them, these are cured beef strips and this is why today they are known as "beef bacon", your call on what you'll call them, but don't hate. :D That being said, my children have never had this stuff because the signature "bacon" flavor comes from the nitrate process... which is cancerous. So meh.

To me, it just isn't comparable to non alcoholic beer and champagne ...meat has always been perfectly halal and the way we process meat has been passed down from the times of Adam (as). These methods can be applied to halal or haraam foods alike and the flavors would be different you know? Also the different ways of eating (like cured meats with eggs) have been passed down from different cultures, colonization and just a whole lot of different happenings throughout history.

The stance you are taking basically says, don't eat tacos because you'll be imitating the kuffar. One of the most popular taco dishes in Mexico is called "Tacos al pastor" and it is basically a gyro meat (passed down from the middle east obviously) but the gyro meat is all pork.

It is cooked pretty much the same but with different spices. This is a staple in Mexico. So, would eating beef (fajita!) tacos be imitating their haraam activities? No. The taco itself evolved with time and the choices of meat stuffing come from different places and borrowed from different cultures. So it can be made into something halal or haraam, the same way cured meats can.

I very much enjoyed this convo, thank you for entertaining it, not many people do because they just don't really care lol.

[Simple_Person]

I really do appreciate your viewpoint bro, but I'll have do disagree on the imitation thing. I prefer for people to educate themselves and learn where things come from rather than imitate or not imitate. That is exactly the method we use when we learn about Islam and learn to appreciate it as we mature. We trace back the beginning and it gives us clarity on the why's and how's of our faith right?

Food and nutrition should be no different. I wholeheartedly believe that the ignorance among people when it comes to this subject has them very ill and in poor health overall as well as making faces at foods they shouldn't make faces at lol.

Let me give you a quick 101 of where the word bacon comes from:



You see how the meaning changed so much over the centuries? It wasn't originally pork, it was the body part of the animal. Now, we ignorantly call just the strips of processed pork underbelly "bacon". That was never what it was to begin with. It would be a very difficult task to set a new trend to where everyone calls all meat parts by their proper name, so we're kind of in a pickle here aren't we? Is it worth the time to try and correct this? Or do we learn to accept that trends happen and words take on more meanings as time goes by?

Tough one. I dunno, but, I wouldn't tell my kids "Don't eat halal beef bacon because you are now imitating the kuffar", I would tell them, these are cured beef strips and this is why today they are known as "beef bacon", your call on what you'll call them, but don't hate. :D That being said, my children have never had this stuff because the signature "bacon" flavor comes from the nitrate process... which is cancerous. So meh.

To me, it just isn't comparable to non alcoholic beer and champagne ...meat has always been perfectly halal and the way we process meat has been passed down from the times of Adam (as). These methods can be applied to halal or haraam foods alike and the flavors would be different you know? Also the different ways of eating (like cured meats with eggs) have been passed down from different cultures, colonization and just a whole lot of different happenings throughout history.

The stance you are taking basically says, don't eat tacos because you'll be imitating the kuffar. One of the most popular taco dishes in Mexico is called "Tacos al pastor" and it is basically a gyro meat (passed down from the middle east obviously) but the gyro meat is all pork.

It is cooked pretty much the same but with different spices. This is a staple in Mexico. So, would eating beef (fajita!) tacos be imitating their haraam activities? No. The taco itself evolved with time and the choices of meat stuffing come from different places and borrowed from different cultures. So it can be made into something halal or haraam, the same way cured meats can.

I very much enjoyed this convo, thank you for entertaining it, not many people do because they just don't really care lol.

I very very very respectfully disagree. Based on what? To MY opinion is your view being very shallow (no offense). Why? Your approach is my approach, but we are NOT the average Ummah. You and me would not marry our father/mother, but again we are NOT the average Ummah, we compared to majority think and ponder about thinks (no pride/arrogance), it is rather THANKS TO ALLAH that we are like that. YET, Allah has drawn certain boundaries in Islam..the EXTREMES in Islam as to ..this is the boundaries that one must NOT overstep (for example marry your father/mother). For whom are those boundaries? I myself even if nothing was said about it, would not feel any of those feelings for such family member, yet there are some people who do have. The Ummah now a days is mostly sheep that follow what a imam says..does he speak the truth or did he made a mistake? People do not care, just like parrots they repeat what they have heard. My own brother told me about something in Islam, i never heard of it, so i said can you please show me where it is in the Qur'an and/or hadith as i have both of them on my phone. You know what his reaction was? "I am not a scholar" i don't know. This confused me sooo much as..first he brings it up, but when you want them to pinpoint to it so that you have hard proof and can investigate it, suddenly they seek a way out from themselves.

The average Muslim now a days knows the basics of Islam..as somebody must pray 5 times a days and fast and pay zak'aat, but how many you think know for example if you during your prayer did something wrong that you at the end preform a EXTRA prostration?

So the majority of people in general associate the word bacon with pork, although it has a TOTALLY different origin, still the psychological attachment is towards pork. Look at Christmas. Many atheist celebrate Christmas and have made it rather a family holiday of them getting together. The origin itself is in pagan celebrations, but people have given a TOTALLY different meaning to it. There are Christians that KNOW this, yet they just go a long with it as the meaning of today to them has a different approach and mentality.

As we are NOT able to change society and how they understand the word "bacon", then we have another alternative solution to use something else that doesn't refer to pork. Look at the Ka'bah, the origin we know is tawheed, later on it was made as a idol worshiping gathering place. This alhamdulillah however the society was changed and it was brought to it's origin of tawheed. So again the question, will we able through education to change this attachment? No we are not, because companies WILL KEEP ON USING the old approach of bacon being pork meat. So instead, just abstain using the shape as well as the name. Will we "lose" something over it? No we will not, let them have the "bacon" name what gives? We will not lose sleep over it. Alhamdulillah language has A LOT of names that can be used, so let them be. For sure this life is a test and the ones responsible for spreading this..will also be judged.

About gyro, this is NOT a widely known fact. If you asked me, i would NOT have known it is pork or even associate it with pok. So again, think just rationally and do not go in to extremes..or be hardheaded and keeping that path. It will rather bring harm and unnecessary complications if one keeps being hardheaded in it, then to bypass it and gives it a different name.

If you still do not see eye to eye after this post, i leave this discussion as that.

"Rasul Allah (sal Allahu alaihi wa sallam) said: “Whoever does not argue when he is in the wrong will have a home built for him on the edge of Paradise. Whoever avoids it when he in the right will have a home built for him in the middle of Paradise. And whoever improves his own character, a home will be built for him in the highest part of Paradise.” [Tirmidhi]

Source: http://dailyhadith.adaptivesolutions...umentation.htm

[Umm♥Layth]

Well, this isn't an argument. It is a discussion and there is no right or wrong or ill feelings of any sort. I do believe you and I have the same ultimate goal, but we approach it in a different way and that is fine in Islam :) I don't believe my opinion is shallow, it actually comes from many years of study and it is a well formed opinion.

For the record, you may not have known about the pork gyro meat, but it is actually a widely known fact in latin america and that's a huge population. I was only using this example to illustrate a point though, so it definitely isn't meant to take an extreme approach to anything. I hope it served its purpose well :)

Now back to food talk! lol

[Cabdullahi]

What is a 'kitchen'?

[*charisma*]

I feel you. I haven't had any of the modern preserved meats in over 7 years because of the nitrates and other additives. I know exactly t he flavor you are trying to describe and I do believe it comes from preservatives. I will let you know when I preserve my own and compare lol. Until then u_u I have to go without as I'm not willing to put garbage in my body lol.

Same here, I haven't had it in quite a while. Alhemdulilah we have fridges these days ;D

@noraina she has disowned you as well as me. Don't worry you have become my favorite sister even more than these weird people here that like to eat raisins and onions on their beryani and such. Their tongue is fooling them to like such foods while we are aware what is going on.

Weird people who like weird combination of food..we better stay away from them as they might brainwash us in liking their taste of food.

ITS SOO GOOD THO.

If I ever had you two for dinner, don't worry I'll accommodate to your taste buds ;D

More raisins and onions for me :D

She hasn't really disowned me, she likes me too much

Khayr, this world would be a boring place if we were no different from each other. It is the weird and strange which makes life interesting, as long as that weird and strange isn't forced on me, lol.

Yes that is true sis. <3

Alhamdulillah for all of the variety in the world. You know in Pakistan, a popular drink is to mix equal parts of 7up with chilled milk - apparently a delicious remedy for stomach aches, colds, and dehydration.

Ummmmm......what???? and you add to that a "Delicious" remedy?? looool I just think of it as being something you'd mix for a dare ;D subhanallah

I wonder if any of you have heard of Rooh Afza - that's another interesting drink, it is very popular in Ramadan too.

I have the rose syrup! It's mixed with milk right? I've tried it before. It's ok. Though the syrup I use it for other things like in desserts.

[Insaanah]

:salam: and welcome back akhi.

What is a 'kitchen'?

The type of room from where, if I recall correctly, you once posted pics of your commendable roti making efforts.

[anatolian]

Turkish kitchen rulez ;D

https://www.google.co.uk/search?q=tu...w=1600&bih=794

[Simple_Person]

Turkish kitchen rulez ;D

https://www.google.co.uk/search?q=tu...w=1600&bih=794

That is the problem..no offense, but i have to wake you up with a lot of this so called "Turkish kitchen". To give you a simple example. The word "lahmachun", what does that mean?

[anatolian]

"Lahmacun" is an arabic name of two words "Lahma/meat" and "Majun/bread" and it means bread with meat or something like that if I am not mistaken and yes most probably it was first made by some Arabs living in the South Eastern Turkey. But just like culture, foods are derived from regions and people. It is still unique to Turkey so it is Turkish as in means of related to Turkey. It is not known outside of Turkey as far as I know

[Simple_Person]

"Lahmacun" is an arabic name of two words "Lahma/meat" and "Majun/bread" and it means bread with meat or something like that if I am not mistaken and yes most probably it was first made by some Arabs living in the South Eastern Turkey. But just like culture, foods are derived from regions and people. It is still unique to Turkey so it is Turkish as in means of related to Turkey. It is not known outside of Turkey as far as I know

That is as far as you know bUT it is also in other regions for sale. Anyways glad that you are aware of it as often I see Turks say every dish and every word and every cultural habit is by its origin from the Turks. Typical nationalistic blindness. That is why I commented but you are aware of many dishes not being Turkish by its origin just like many dishes not being Kurdish by its origin. Honesty is always needed.

[Umm♥Layth]

Tacos are definitely not Turkish. ;D

[*charisma*]

That is as far as you know bUT it is also in other regions for sale. Anyways glad that you are aware of it as often I see Turks say every dish and every word and every cultural habit is by its origin from the Turks. Typical nationalistic blindness. That is why I commented but you are aware of many dishes not being Turkish by its origin just like many dishes not being Kurdish by its origin. Honesty is always needed.

I don't have an issue with that honestly. Because you know sometimes a dish has originated somewhere else, but it was perfected for a region. We arabs do have our own "lahma bil 'ajeen" (but even flavors differ from country to country)..but lahmacun is totally unique to Turkey. The basics of all dishes are the same, but each country adds their influence (ingredients, cooking methods, atmosphere) to "own" it. Just eat and say alhemdulilah ;D who cares where it's from as long as it's halal and delicious.

Tacos are definitely not Turkish.

Tacos al pastor are ;)