IB Kitchen Club

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

Thanks to noraina for the burfee recipe.
Click to expand...

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.
 
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

c7457597f42f6cb097e2847ddbd63350-1.jpg


* P. S No coloured almonds. When you a student you've got to improvise [emoji6] [emoji38]
 
Here is a recipe, and we will let sister "patient-light" try it out:

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[h=3]Lizard for Dinner.[/h]

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.

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Here is a recipe for Dhabb Mansaf:

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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!
 
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).
 
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.
 
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.
 
Huzaifah ibn Adam said:
Almost vegetarian?? But meat is so good for you. So much protein and everything. And nothing tastes nice without meat.
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^

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
 
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.)
 
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sister herb said:
^

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
Click to expand...

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 said:
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.
Click to expand...

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.
 

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