rememba the sunnah of eating
!!!!!!!!!!!!!
loq i waited for bro Guven to do this thread but he seems not to be intrested in food anymore.
so go ahead post ur iftar.
i'll post mine when its iftar in here
even though we don't tend to do much food on the first day of Ramadhan because we dont eat much.
Note: DO Not look through this thread if ur going to be hungry when u see the pics
Ramadhan Kareem!!
plz keep me in ur duaa's inshallah
Last edited by Nájlá; 09-04-2008 at 12:06 AM.
Iftaar is in 25 minutes!! Insha'allah. My brothers are all over the floor in their death throes alreadyHere's what we're having
4 and half hours till iftar over here.. My family and I are going over to my uncles house so I've no idea what we'll be eating, but I'm sure it will be great.. I don't care too much about the food, though, just give me one of these and I'll be happy:
Let me guess...from clockwise...format_quote Originally Posted by Mawaddah
Iftaar is in 25 minutes!! Insha'allah. My brothers are all over the floor in their death throes already
1) Samosa
2) Bubur Kacang?
3) Chilli Sauce for Tauhu Sumbat
4) Samosa
5) Bubur Lambuk
6) Tauhu Sumbat
7) I dont know
8) Dates - in the middle..
9) Green Chilli Dip?
is it right?
salaamz..hmm..mashaAllah...so much for iftaar??...do u have any space left for dinner after eating all that??..hehe..
..aahh..but eating caterpillars???...:enough!:
That's tofu (beancurd)... stuffed with cucumber, carrot and beansproutformat_quote Originally Posted by innocent
You almost got it all rightformat_quote Originally Posted by north_malaysian
What you said was Bubur Kacang is Vermicelli Porridge and the Green Chilli dip is actually Coriander and coconut dip.
Post your pics too lah...
No one else posting? well I'll go again then...
Ok, from the top left:
1- Chicken nuggets
2- Kibbeh
3- Lentil and bean soup
4- Pita
5- (center of table) Homemade baba ghanouj
6- Hummus
7- (right bottom) Fatteh (I think - pita, chickpeas, yogurt and tahineh)
8- Stuffed zucchini in a yogurt sauce (sorry, I will have to check the name)
9- 'Amareddine (apricot)
No, we didn't eat everything.
Last edited by MaiCarInMtl; 09-02-2008 at 12:33 PM. Reason: I'm having the worst time attaching the picture!!! - I FIGURED IT OUT! WOOHOOO!
For my iftar is still almost 1 hour but this is what I did:
and
u did them??format_quote Originally Posted by sister harbFor my iftar is still almost 1 hour but this is what I did:
and
that top one my mum makes it.
Last edited by Nájlá; 09-02-2008 at 05:31 PM.
its Almost iftar Here
TURKISH PIZZA, LAHMACUN!!
and
Last edited by Güven; 09-02-2008 at 07:02 PM.
wats in the bowl next to the glass?
Glass??? You mean the Saltformat_quote Originally Posted by Muslimah421
Oh Thats pickled vegetables its Sour (Tursu)
You Will probably Know what that is If you see it
i'd really like to eat these for iftaar today *mom said if i want them, i have to make them*
format_quote Originally Posted by Muslimah421
i'd really like to eat these for iftaar today *mom said if i want them, i have to make them*
what are these?
here's the recipe ^
found it on another forumIngredients
200 grams of medium sized grape leaves (fresh are the best)
Salt to taste
juice of 1 lemon (I usually use more)
2 cups plain yogurt *or* Hommus
Hashwet Lahmeh wa Rezz - Meat and rice stuffing:
About 3/4 cup white short grain rice
About 230 grams finely ground fatty lamb
2 tablespoons of water
1/4 teaspoon of cinnamon
1/2 teaspoon of allspice
1 /4 teaspoon of finely ground black pepper
salt to taste
Wash the rice in two or three changes of cold water, drain and put in a mixing bowl. Add the minced meat, water and season with cinnamon, allspice, pepper and salt to taste. Mix with your hands to blend well.
If you're using preserved leaves, they're in brine, so you may want to cut down on the salt.
Put the vine leaves in a colander and run boiling water over them to make them easy to roll. Take one vine leaf, cut away the stem and lay it flat with the stem end toward you. Arrange about 1 teaspoon (more or less depending on the sides of the leaf) of stuffing in a thin raised line across the top of the leaf. The line should be about 1/2 inch away from the tip of the stem and again the same distance short of either side. Fold the sides over the rice, in a line that slightly tapers towards the bottom, then fold and tuch the top edges over the stuffing and roll neatly but loosely, leaving enough space for the rice to expand during cooking. Place the rolled vine leaf, with the loose end down in a square casserole container.
If, when you get tired of rolling them,(and believe me, you will) you have any stuffing left over, put it in a small pan ad an equivalent amount of water, cook for 20 minutes and serve on the side.
Pour enough water over them to barely immerse them, add salt to taste, and swirl the water around to mix it. Cover the pan and place on high heat. Bring to a boil, reduce the heat to medium and boil gently for 50 minutes. Add the lemon juice and cook for another 10 minutes.
Once the leaves are done, turn off the heat and leave to sit, covered for about 10 minutes. The traditional way of serving this dish is to turn the vine leaves over onto a serving platter like an upside down cake, which is why you need a square container.
Love Turkish food. But never seen or tried thatformat_quote Originally Posted by Güvenits Almost iftar Here
TURKISH PIZZA, LAHMACUN!!
Erm...format_quote Originally Posted by MawaddahNo one else posting? well I'll go again then...
1) Roti Sorai/Roti Jala - that yellowish thing
2) Curry
3) Begedil - the round thingy
4) The white round thing - I forgot the name...
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