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.
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.
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!
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.
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.
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.
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.
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.
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
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.
format_quote Originally Posted by Simple_Person
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
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
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
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.
format_quote Originally Posted by *charisma*
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
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
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.
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 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!
format_quote Originally Posted by Simple_Person
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.
format_quote Originally Posted by Simple_Person
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?
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
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
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
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.
Last edited by Simple_Person; 05-02-2017 at 11:32 AM.
My grandpa eats garlic and onions raw and mashallah he never smells 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.
format_quote Originally Posted by *charisma*
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.
format_quote Originally Posted by *charisma*
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
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.
Hey there! Looks like you're enjoying the discussion, but you're not signed up for an account.
When you create an account, we remember exactly what you've read, so you always come right back where you left off. You also get notifications, here and via email, whenever new posts are made. And you can like posts and share your thoughts. Sign Up
Quote
. 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.
Hide
Looks like you're enjoying the discussion, but you're not signed up for an account.
Bookmarks