Ramadanyat

^masha'Allaah the thread is back alHamdulilaah..

It was Iftaar time approximetly an hour ago here if im not wrong..

I experimented with something new today which could potentially be disastrous lol as it will take several hours to cook so we won't know until we know..
anyhow it is supposed to be lemon butter chicken dunked in bread crumbs and thrown in the oven, except I got creative with the spice rack .. when it i done it should be something like this



plus

just in case the chicken isn't up to par..

what happened to the Malaysian/Indonesian crowds?

I love the look of molkhaya, post links to recipes if you can please, cos I want to attempt making some of the dishes shown. I'll take pics today of what we have

format_quote Originally Posted by Salahudeen

I love the look of molkhaya, post links to recipes if you can please, cos I want to attempt making some of the dishes shown. I'll take pics today of what we have

I found this, but not sure how accurate it is, since I don't cook it myself

• 6 cups chicken stock
• 1/2 kg of fresh molokhia (or melokhia) leaves cleaned
• one tablespoon tomato paste (optional)
• one hot chilly pepper (optional)
• one bay leaf (optional)
• one small onion, finely chopped (optional)
• black pepper
• two tablespoons of butter
• several cloves of garlic, minced
• one teaspoon ground coriander
• one teaspoon salt
• one tablespoon fresh coriander leaves (also called cilantro) or fresh parsley, finely chopped (optional)
• juice of one lemon or a teaspoon vinegar (optional)
• ground cayenne pepper or red pepper (optional)

Steps

• Chop the molokhia leaves as finely as possible. In Egypt, the perfect tool to finely chop molokhia leaves is a makhrata -- a curved knife with two handles similar to the Italian mezzaluna
• Over high heat, bring the chicken stock to a near boil in a large pot. Add the molokhia, stirring well. Add the tomato paste, chile pepper, bay leaf, and onion (if desired), and black pepper, continuing to stir. Reduce heat and simmer. The molokhia will simmer for about twenty minutes.
• After the chicken stock and melokhia have simmered for about ten minutes: heat the butter in a skillet. Using either the back of a spoon in a bowl or a sharp knife on a cutting board, grind the garlic, ground coriander, and the salt together into a paste. Fry the mixture in the oil for two to four minutes, stirring constantly, until the garlic is slightly browned
• After the melokhia has been simmering for about twenty minutes and has broken down to make a thick soup, add the garlic mixture and the butter it was fried in to the simmering molokhia. Stir well
• Add any of the remaining optional ingredients that you like. Continue simmering and stirring occasionally for a few more minutes.
• Serve immediately, hot. Molokhia soup is often served over boiled Rice and sometimes with boiled chicken.

Quick links

• Egyptian food : history, habits and recipes
• Restaurants in Egypt: a list of restaurants in Alexandria

such a feast for the senses.. we're having leftovers x 2 days nothing to report except I have tasted the best fruit ever the other day for the first time..


black velvet apricots.. they look like plums but they're apricots and the tastiest juiciest fruit I have ever tasted..

alhamdulilah no hunger no thirst the whole day...

had beef pastrami on a baguette (couldn't take the leftovers for one more day



sans the cupcake.. in fact for deserts I had
coupled with french roast a cure for all..

format_quote Originally Posted by Ramadhan

I've just found out that looking at these juicy-looking fruits in the middle of the hot day when you are really thirsty and hungry is not good for your morale....

you have got to try them.. they're just so amazing.........
what is the best fruit you've ever tasted? because honestly for me that would be it..

^ Salaam,

Congratulations! Ouch, something like that happened to me once but with a cherry. I accidentally swallowed the seed. o_________o

This year, fasting has been hard for me. My throat is all dried up. Other than that, everything is going fine.

My fav fruit is green apple and cherries.

I like Afghani food the most




and their rice


I'd really like to know how they make that mint yogurt sauce.. I attempted it yesterday and it was really bad I ended up dumping it.. also their bread and rice recipes.. any afghans on board?

As'Salaamu Alaaykum

format_quote Originally Posted by τhε ṿαlε'ṡ lïlÿ

you have got to try them.. they're just so amazing.........
what is the best fruit you've ever tasted? because honestly for me that would be it..

My favourite are rasberries, cherries, strawberries and more, the list is endless.

format_quote Originally Posted by King of Nines

I had my first date at masjid tonight. The fruit, I mean. It was good and sweet tasting. I didn't realize that they have seeds though, so when I bit into it, I thought I broke a tooth until I looked and in my hand was the seed.

My first full day of fasting. I finally made it but the last couple of hours were rough.

I guess the first day is always difficult but it will surely become easy as days pass inshaa'Allaah..

a motivation can be that your not the only one fasting, billions of muslims are fasting, and also those who rarely get enough to eat anyway. subhaan'Allaah -Glory be to Allaah. most importantly for the sake of your lord. In fact there are many benefits of fasting even health benefits.

format_quote Originally Posted by τhε ṿαlε'ṡ lïlÿ

I like Afghani food the most




and their rice


I'd really like to know how they make that mint yogurt sauce.. I attempted it yesterday and it was really bad I ended up dumping it.. also their bread and rice recipes.. any afghans on board?

Im not afghani, but i think some of the food is somewhat similar to pakistan/indian..but i may be wrong, since the pics look similar..


mint sauce- Yoghurt(add how much you need)+mint sauce (1 or 1/2 )=mint sauce lol i think..add some milk if you dont like it too thick and some people like to add a 1/2 or 1/4 (i think) spoon salt i forgot :s. if im wrong i hope someone correct me, because maybe there are different types of 'mint sauce'..

format_quote Originally Posted by τhε ṿαlε'ṡ lïlÿ

I'd really like to know how they make that mint yogurt sauce.. I attempted it yesterday and it was really bad I ended up dumping it..

mint yogurt sauce.. u mean "raita".. grind some mint and corriender leaves add it in yogurt add pinch salt and some suger..

^Ooh, I love Raita, I'm addicted to it.. Beats Mayonnaise any day!

We've never really made it at home, just get it from shops in BIG bottles so lasts a while..

BIG BOTTLE.. we can finish it with a single meal.. so of course we have to make it at home..

yes we can add cucumber,tomato, onion atc..thats our choice

@ Ramadhan

mangosteens looks like fungus to me O___o Something about that fruit creeps me out. What does it taste like?