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The Cookery Club
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British Wholesales - Certified Wholesale Linen & Towels | Halal Food Gastronomy | PHP 8.4 patch for vBulletin 4.2.5
Al_Imaan
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Ooh MashaAllah, Y'know somalis have the exact same dish!
It's a wonderful dish MashaAllah, very tasty too! .. the raisins are the best parts .. we add (along with the rasins and carrots) crispy golden thin cut onions on top too!
Have it with Bananas aswell.. trust me!! It's just ACE! :shade:
oh cool....chopped and peeled almonds can also be added....and sis mawaddah...that's the part i dislike...i think i get it from my dad...
Al_Imaan
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this is one of the best afghan dish out there...its kinda complicated to make but very tasty...yum yum...
View attachment 2994
Makes 3-4 Servings
1 Lb ground beef
1 1/8 tp salt
1 tp pepper
1 ½ tp coriander ground
¼ tp cumin ground
2 large finely chopped onions
2 cup & 2 tbsp water (plus boiling water for mantoos)
1 package wonton wrappers
2 tp tomato paste 6 tablesthingy oil
¾ cup yogurt
¼ tp dried mint
2 mashed garlic gloves
1) Filling: Combine ground beef, onions, salt, pepper, cumin, coriander ground and 1 cup water in a skillet; stir and cook over medium heat for 30 minutes or until all the water is absorbed. Let it cool off.
2) Place wrappers on a cutting board covered lightly with flour one at a time. Place 1 cup of water in a bowl. Using your finger, wet the edges of the wrapper with cold water. Place one tablesthingy of beef mix on the bottom half of the wrapper. Bring the other half on top of the bottom half making a triangle. Take two opposite cornors each in different hands and seal them together making a bow. Place the oil in a bowl. Dip the bottoms of the filled mantoos in oil and place them in a (steam cooker); Steam them for 40 minutes
3) Sauce: While waiting, place the remainder of the filling back in the skillet with tomato paste and cook uncovered for 10 minutes.
4) Yogurt: Add garlic, 2 teasthingy water and mint to the yogurt mix.
5) To serve, put a layer of yogurt on a flat serving (ghori) dish; then place the mantoo on top of the yogurt. Put another layer of yogurt on top of the mantoo; then put a layer of the beef mix and sprinkle the mint.
View attachment 2994
Makes 3-4 Servings
1 Lb ground beef
1 1/8 tp salt
1 tp pepper
1 ½ tp coriander ground
¼ tp cumin ground
2 large finely chopped onions
2 cup & 2 tbsp water (plus boiling water for mantoos)
1 package wonton wrappers
2 tp tomato paste 6 tablesthingy oil
¾ cup yogurt
¼ tp dried mint
2 mashed garlic gloves
1) Filling: Combine ground beef, onions, salt, pepper, cumin, coriander ground and 1 cup water in a skillet; stir and cook over medium heat for 30 minutes or until all the water is absorbed. Let it cool off.
2) Place wrappers on a cutting board covered lightly with flour one at a time. Place 1 cup of water in a bowl. Using your finger, wet the edges of the wrapper with cold water. Place one tablesthingy of beef mix on the bottom half of the wrapper. Bring the other half on top of the bottom half making a triangle. Take two opposite cornors each in different hands and seal them together making a bow. Place the oil in a bowl. Dip the bottoms of the filled mantoos in oil and place them in a (steam cooker); Steam them for 40 minutes
3) Sauce: While waiting, place the remainder of the filling back in the skillet with tomato paste and cook uncovered for 10 minutes.
4) Yogurt: Add garlic, 2 teasthingy water and mint to the yogurt mix.
5) To serve, put a layer of yogurt on a flat serving (ghori) dish; then place the mantoo on top of the yogurt. Put another layer of yogurt on top of the mantoo; then put a layer of the beef mix and sprinkle the mint.
Ibn Abi Ahmed
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Just thought I'd transfer this here:
The Date-Shake Recipe:
5 - 8 Dates – The soft ripe ones, the ones that are extremely sweet. # depends on how much you want to make.
Vanilla Ice cream
Some milk, see how much is sufficient to make it thick and smooth. To make the shake more tastier, use the 'half and half' milk.
Blend the milk and icecream so its like a vanilla milkshake. Do NOT add sugar. This next step requires speed. Since dates are mainly sugar, throwing them in and blending them wont work. Ive tried that and almost broke the blade of the blender. So, to get em extremely soft and easily blendable, do the following:
- 1) Cut them in half, take out the seeds, and place em on a saucer/plate.
- 2) Microwave them for about 30-35 seconds. You’ll see steam coming out, and there will be a sorta burning smell, but don’t worry its ok.
- 3) Have the blender ready with the vanilla shake inside, take the microwaved dates, throw them in ASAP and blend at high speed until dates are completely shredded.
Talibatul Ilm
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mashaAllah, date shake recipe.. interesting! my father would love that one.
subhanAllah i've really been needing a change of taste in the kitchen. alhamdulillah this thread gave me hope =) i actually sat here and read through the entire thread and found some great recipes I'd like to try inshaAllah.
muslimah_sis, mashaAllah seems like you're making full use of those fishsticks =) too bad my husband is not fond of fish, but hey, i can still try it out for myself!
anyone have any recipes for any arab rice and chicken dishes? it would go GREAT wit the hummus recipe posted earlier!
jazakumAllahu khayrun to everyone for their wonderful, mouth watering recipes- even the toast and pj&j ones!
subhanAllah i've really been needing a change of taste in the kitchen. alhamdulillah this thread gave me hope =) i actually sat here and read through the entire thread and found some great recipes I'd like to try inshaAllah.
muslimah_sis, mashaAllah seems like you're making full use of those fishsticks =) too bad my husband is not fond of fish, but hey, i can still try it out for myself!
anyone have any recipes for any arab rice and chicken dishes? it would go GREAT wit the hummus recipe posted earlier!
jazakumAllahu khayrun to everyone for their wonderful, mouth watering recipes- even the toast and pj&j ones!
HaYa-MiD gIrL
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wooooooow thanx alot dear sisters for this recipes
*!~Faith~!*
Daloo3a
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^ Oh does it!! My...then how come it doesnt look that way to me? lol...
Here's another Yummy potatoe recipe for those potatoe lovers out there!
BBQ Potatoes
2 tablespoons butter or margarine, melted
1 tablespoon chili powder
1 tablespoon honey
1/4 teaspoon garlic powder
1/4 teaspoon ground pepper
2 lbs medium-sized red potatoes, quartered
BBQ~ grill or oven.
Preheat oven 400.
In large bowl, combine,chili powder,honey,garlic powder& pepper and butter.
Add potatoes,toss to coat.
Spoon potatoes in greased 11x7-inch baking dish.
Bake 40-50 minutes untill potatoes are tender.
BBQ- wrap& seal in foil& place on grill for about 30 minutes untll tender!
I tried this last night with salaad and chicken on the side and it was awesomely super duperly delicious!!
Aah sis Al_imaan_786 I made this dish however I'm a girl for spices and this dish didn't look like it had enough spices which would suit my taste
mg: So I added Cinnamon sticks, and Cloves, and Some Whole black Pepper and Garlic to it
Then I put in the Carrot sticks and Raisins and of course it was Da-Bomb
Had it with yoghurt and some Potatoe Sambal and some Salad on the side.
Yum Masha'allah
Falafils (Chickpea Fritters)
these falafel can also be prepared in bigger batches by doubling the amounts. you will need to divide up the soaked chickpeas into 3 or 4 portions for grinding, however, if you decide to do this. once the falafel are all fried, place them in ziploc (resealable plastic) bags and freeze. just reheat them at 350F in your oven for 10 - 15 minutes and serve as if they were just made.
Note by me : Tried and Proven to be Yummilicious
(PICTURES ARE NOT MINE )
ingredients:
1 c dry chickpeas
1/2 tsp baking soda
1/2 large onion
2 - 3 large cloves garlic
1 1/4 tsp (kosher) salt
1/4 - 1/2 tsp ground black pepper
1/4 - 1/2 tsp red chilli powder (cayenne)
1 1/2 - 2 tsp ground cumin
1 1/2 tsp ground coriander
1/2 tsp sugar
1/4 tsp turmeric, opt.
3 - 4 tbsp sesame seeds
2 - 3 tbsp chopped parsley or coriander
1 tsp baking powder
3 to 4 cups oil, for shallow frying
method:
place the 1 cup of dry chickpeas in a bowl and fill the bowl with water. swish the water around with your hands and discard all the husks and other debris which rises. rinse and repeat several times.
refill the bowl with water and add the baking soda. the baking soda will [supposedly] help dissipate some of the oligosaccharides from the chickpeas, aiding in digestion later on.
soak the chickpeas overnight. i like to soak them for a full 24 hours to allow them absorb their maximum water content. if you do this 24 hour soak, do it in the fridge as they may ferment if you have a hot kitchen. you will notice that they will have swelled considerably and that there may be little bubbles which have formed — that is fine. as long as it does not smell fermented and "off" which can occur in a very hot kitchen (80 F and over).
the next day discard all the water and rinse well. drain and set aside.
remove the skin from your onion and garlic and set aside.
place the garlic and onion in the blender or food processor and process it until you get a paste which is watery (from the onion juices). this will help with the grinding of the chickpeas.
add a portion of the chickpeas and grind them with the onion-garlic paste. if using a blender, i highly suggest processing them in two [or three] batches as the regular home blenders are not always that powerful. it will take up to 10 minutes to fully grind them to a nice paste — be patient, it does work but don't overheat your blender. turn it off every few minutes to give it a little rest. the final texutre should be slightly gritty with no chunks whatsoever.
it is very important to use a spatula to push down the sides every now and again and to redistribute it; it tends to compact itself around and underneath the blades. keep processing the mixture until it is pasty. do NOT add water if you can avoid it; it does not need it [even though you will feel tempted to do so]. if you do add some, i would not add beyond 3 to 4 tablespoons.
remove the paste to a bowl. it should have the consistency of mashed potatoes, more or less.
add all the remaining ingredients and mix well.
now place the bowl in the fridge and let it rest for minimum of an hour. you can keep it in the fridge for up to two days.
put the oil in your fry pan and heat it for about 10 minutes on medium heat. i only fry these with a bare 2 1/2 inches of oil. you do not need tons of oil.
add a very small ball (tiny one) to test if the oil is ready. it should float to the surface and sizzle quite happily. turn down the oil if it is too high. remember your oil temperature will drop when you add several of the falafel at once.
at this point, it may be a good idea to make and taste a test falafel to see if it needs more of anything in terms of seasoning. remember, these are usually added to a pita and filled with a variety of things such as shredded lettuce, pickles, hot peppers, "torshi lift" or pink turnip pickle, and tehina sauce {among many other possible items} but can be eaten on their own with a salad and tehina sauce.
in order to shape the falafel balls, you need to moisten your hands. your hands should not be "wet" but moist enough so that the mixture does not stick to your hands.
take a tablespoon full of the mixture and shape it into a 1 1/2 to 2 inch ball which is patty shaped, i.e rounded but flattened.
carefully place these in the oil and fry until they are golden on both sides. they should take about 4 minutes per side. that time may vary, however, with the temperature of your oil. it is important to use moist hands to shape these as wet ones will have water clinging to the fritters and the droplets will explode in the water and possibly burn you when they pop.
remove the balls to absorbent paper towel to drain.
Enjoyyyyyyyyyyy
these falafel can also be prepared in bigger batches by doubling the amounts. you will need to divide up the soaked chickpeas into 3 or 4 portions for grinding, however, if you decide to do this. once the falafel are all fried, place them in ziploc (resealable plastic) bags and freeze. just reheat them at 350F in your oven for 10 - 15 minutes and serve as if they were just made.
Note by me : Tried and Proven to be Yummilicious
(PICTURES ARE NOT MINE )
ingredients:
1 c dry chickpeas
1/2 tsp baking soda
1/2 large onion
2 - 3 large cloves garlic
1 1/4 tsp (kosher) salt
1/4 - 1/2 tsp ground black pepper
1/4 - 1/2 tsp red chilli powder (cayenne)
1 1/2 - 2 tsp ground cumin
1 1/2 tsp ground coriander
1/2 tsp sugar
1/4 tsp turmeric, opt.
3 - 4 tbsp sesame seeds
2 - 3 tbsp chopped parsley or coriander
1 tsp baking powder
3 to 4 cups oil, for shallow frying
method:
place the 1 cup of dry chickpeas in a bowl and fill the bowl with water. swish the water around with your hands and discard all the husks and other debris which rises. rinse and repeat several times.
refill the bowl with water and add the baking soda. the baking soda will [supposedly] help dissipate some of the oligosaccharides from the chickpeas, aiding in digestion later on.
soak the chickpeas overnight. i like to soak them for a full 24 hours to allow them absorb their maximum water content. if you do this 24 hour soak, do it in the fridge as they may ferment if you have a hot kitchen. you will notice that they will have swelled considerably and that there may be little bubbles which have formed — that is fine. as long as it does not smell fermented and "off" which can occur in a very hot kitchen (80 F and over).
the next day discard all the water and rinse well. drain and set aside.
remove the skin from your onion and garlic and set aside.
place the garlic and onion in the blender or food processor and process it until you get a paste which is watery (from the onion juices). this will help with the grinding of the chickpeas.
add a portion of the chickpeas and grind them with the onion-garlic paste. if using a blender, i highly suggest processing them in two [or three] batches as the regular home blenders are not always that powerful. it will take up to 10 minutes to fully grind them to a nice paste — be patient, it does work
but don't overheat your blender. turn it off every few minutes to give it a little rest. the final texutre should be slightly gritty with no chunks whatsoever.
it is very important to use a spatula to push down the sides every now and again and to redistribute it; it tends to compact itself around and underneath the blades. keep processing the mixture until it is pasty. do NOT add water if you can avoid it; it does not need it [even though you will feel tempted to do so]. if you do add some, i would not add beyond 3 to 4 tablespoons.
remove the paste to a bowl. it should have the consistency of mashed potatoes, more or less.
add all the remaining ingredients and mix well.
now place the bowl in the fridge and let it rest for minimum of an hour. you can keep it in the fridge for up to two days.
put the oil in your fry pan and heat it for about 10 minutes on medium heat. i only fry these with a bare 2 1/2 inches of oil. you do not need tons of oil.
add a very small ball (tiny one) to test if the oil is ready. it should float to the surface and sizzle quite happily. turn down the oil if it is too high. remember your oil temperature will drop when you add several of the falafel at once.
at this point, it may be a good idea to make and taste a test falafel to see if it needs more of anything in terms of seasoning. remember, these are usually added to a pita and filled with a variety of things such as shredded lettuce, pickles, hot peppers, "torshi lift" or pink turnip pickle, and tehina sauce {among many other possible items} but can be eaten on their own with a salad and tehina sauce.
in order to shape the falafel balls, you need to moisten your hands. your hands should not be "wet" but moist enough so that the mixture does not stick to your hands.
take a tablespoon full of the mixture and shape it into a 1 1/2 to 2 inch ball which is patty shaped, i.e rounded but flattened.
carefully place these in the oil and fry until they are golden on both sides. they should take about 4 minutes per side. that time may vary, however, with the temperature of your oil. it is important to use moist hands to shape these as wet ones will have water clinging to the fritters and the droplets will explode in the water and possibly burn you when they pop.
remove the balls to absorbent paper towel to drain.
Enjoyyyyyyyyyyy
^ Try them Uncle! ( Or get your daughter to ) Have them with Pita Bread (Home made preferrably, I detest store bought, I make my own) and some Tahini sauce and salad and whatever sauces you want on top. Sandwich like.
) Have them with Pita Bread (Home made preferrably, I detest store bought, I make my own) and some Tahini sauce and salad and whatever sauces you want on top. Sandwich like.Woodrow
May Allah have mercy on him رحمة الله عليه
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^ Try them Uncle! ( Or get your daughter to
Of course I am going to get my daughter to make them. Now all I have to do is think of a good enough bribe.
I could threaten not to baby sit the kids, if she doesn't make them.
garbanzos are just now catching on in the US. Very versatile legume.
Last edited:
Woodrow
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I guess you mean licorice.
Source: http://nccam.nih.gov/health/licoriceroot/
Licorice Candy is basically flavored corn starch.
Source: http://www.candyusa.org/Candy/licorice.asp
Liquirish :giggling:
Licorice candy is basically corn flour, Molasses/sugar, Licorice boil it up and let it cool and cut it up.
I've seen recipes which use cherry jell-o and Unflavored gelatin!! (bluwek, what fakeness)
I'll see if I can find a recipe which sounds sensible.
The method would be something like making Turkish Delights.
^ I would think the ones which are sold in the store do contain Gelatin as they are the easier one to make unlike the original.
But it depends if you eat Gelatin or not. Many Ulama say that it is okay. Some others say that it is not.
But it depends if you eat Gelatin or not. Many Ulama say that it is okay. Some others say that it is not.