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Groups > Caravan's End: At The Casbah > Discussions > Topic: THE FIRST WIFE'S KITCHEN
Topic: THE FIRST WIFE'S KITCHEN

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anonymous	THE FIRST WIFE'S KITCHEN May 24, 2005 7:51 PM The first wife's kitchen is a place to share recipes. There is always something to prepare for...come on in and help. Wash your hands... dust off your culinary expertise... and advise us on the menu! What shall we cook today? Oh, don't forget your apron. [report anonymous abuse]
Lori H.	May 29, 2005 6:18 AM I'd love to find an authentic Tabouleh recipe. Would anyone happen to have one? [ send green star] [ accepted]
Rabia A.	TABOULEH May 30, 2005 1:13 PM Salaam,http://dingo.care2.com/c2c/emoticons/yum.gif http://dingo.care2.com/c2c/emoticons/yum.gif SYRIAN-LEBANESE BULGUR, MINT, AND PARSLEY SALAD Bulgur is usually thought to be a Middle Eastern staple in winter time. However as Tabouleh, the national dish of Syria and Lebanon, is made with soaked bulgur, which gives an earthy quality,an equal amount of parsley, lots of refreshing herbs, sweet ripe tomatoes, and crunchy cucumbers. Add all of these things together and you will have a most healthy, filling, summer salad. Tabouleh is served on lettuce leaves and triangles of warm buttered pita bread. (at my house fresh from the oven.) which is used as a scoop instead of a fork. Garnished with several kinds of olives and meze. Meze are small plates of accompaniment to the tabouleh, like spring radishes, pickled vegetables and sliced lemons and onions. 1 Cup medium-fine bulgur or cracked wheat 2/3 Cup extra virgin olive oil 4 to 5 garlic cloves, minced 3/4 to 1 Cup fresh lemon juice 1 Large bunch of scallions, white and green, cut in 1/4 inch dice 2 Large bunches of parsley chopped 1/4 Cup chopped fresh mint 5 Large tomatoes, cut in 1/4 inch dice 2 medium cucumbers, peeled, seeded, and cut in 1/4 inch dice Salt and freshley ground pepper (Allepo pepper if you can find it.) Romaine lettuce to serve and fresh warm pita bread Place the bulgur in the bottom of a large salad bowl. Mix together the olive oil, garlic,and lemon juice and drizzle over the bulgur. Layer the next five ingredients in the order listed. Season the top layer of cucumbers well with salt and pepper and cover with plastic wrap. Refrigerate at least 24 hours and up tp 48 hours. Bring to room temperature and garnish as desctibed. This is served many ways all through out the Middle East. Insha Allah, you enjoy. [ send green star]
Lori H.	May 30, 2005 1:42 PM Thank you Rabia. I wasn't aware that it was a layered process. All the other recipes I have of Tabouleh has the ingredients tossed together. I'll definitely be making this when my mint and parsley are ready to use. I appreciate the prompt answer. [ send green star] [ accepted]
Connie P.	May 31, 2005 2:12 PM THANK YOU FOR THE RECIPE FOR TABOULEH, I ABSOLUTELY LOVE IT! I LOVE MIDDLE-EASTERN CUISINE, IT HAS SO MUCH FLAVOR, I COULD EAT IT EVERY DAY, MY FAVORITE IS DOLMA. [ send green star] [ accepted]
Lori H.	May 31, 2005 3:52 PM Connie: I agree. I love the strong aromatics of middle-east cuisine. Do you have a recipe for dolma? Is there any substitute for grape leaves can you use for those of us with really bad grocery stores? [ send green star] [ accepted]
Rabia A.	Wara Einab June 04, 2005 4:22 PM Dolma or stuffed Vine Leaves Dolma (stuffed Grape vine leaves) are served throughout the Middle East and are a delightful delicacy. I have served many kinds myself and have eaten many more kinds also. There are numerious variations. As a general rule, ground meat is used in the making of hot dolma and cold dolma is are made without meat. Left over dolma are often eaten cold the next morning for breakfast with hot, fresh flatbread. The leaves can be bought preserved in brine at delicatessens and Greek, Halal, and Oriental stores. In Morocco we pickled our grape leaves when we pickled lemons (which is used in place of salt often.) These are found listed as Hors D'euvers by Europeans and Mezze in the Middle East. A little about Mezze. Mezze are one of the most delightful features of Middle Eastern food...they are almost a way of life. From the Cafe's by the Nile to mountain resorts in the Lebanon and palatial villas in Morocco and Persia, served with the drink available (and always teas and coffees) gives one a peaceful feeling. It is said to be part mystical as well as sensual. There are many kinds of Mezze, simple and elaborate. Nuts of all types; salted and soaked chick peas; olives; cucumbers cut into long thin slices and sprinkled with salt half an hour before serving; quartered tomatoes; pieces of cheese cut into small cubes or long sticks, sometimes grilled or fried---this is the mezze with little or no work. Small salads are popular as well as minature copies of main dishes of meats and fishes. Many egg dishes make good mezze and many sauces such as tahini (sesame paste) and eggplant dishes. Served with slices of many kinds of breads and for desert there are savory little pastries of borek and pies. All of these can be served at a moments notice for company and throughout the day for the family. In Persia fresh herbs are served as mezze and a bowl containing a varied assortment of these are placed on the table at most meals. Here in "the First wife's Kitchen," it is whispered, " servings of Job's Tears and Mandrake will turn a husband away from another co-wife." NEXT POST "DOLMA" [ send green star]
Rabia A.	HOT STUFFED VINE LEAVES June 04, 2005 5:11 PM Wara Enib Hot Stuffed Vine Leaves 40-50 preserved, drained vines leaves (a 1-lb. jar) 3/4 Cup long-grain rice 1/2 lb. ground beef or lamb 1 tomato, skinned and chopped 1 small onion, finely chopped 4 Tablespoons finely chopped parsley 2 cloves garlic, halved or slivered 4 Tablespoons finely chopped celery leaves (optional) Salt and black freshly ground pepper (I prefer alleppo, if I can get it) 2 1/2 Tablespoons tomato paste 2 tomatoes, sliced Juice of 1 lemon, or more If using vine leaves preserved in brine, put them in a large bowl and pour boiling water over them. Make sure that the water penetrates well between the layers, and let the leaves soak for 20 minutes. Drain. Soak in fresh cold water, then drain again, and repeat the process once more. This will remove excess salt. If using fresh vine leaves, soften them by plunging them, a few at a time, in boiling water for a few minutes until they become limp. Soak and wash the rice in boiling water, and then rinse it under cold water. Drain it well. In a large bowl, mix the rice with the meat, chopped tomato, onion, parsley, celery, salt and pepper. And 2 Tablespoons or more of tomato paste. Place one leaf on a plate vein side up. Place 1 heaping teaspoon of the filling in the center of the leaf near the stem edge. Fold the stem end up over the filling then fold both sides toward the middle and roll up like a small cigar. Squeeze lightly in the palm of your hand. This will become very easy after you roll a few. Fill the rest of the leaves in the same way. Continue until all the filling is used up. Line the bottom of a large saucepan with a layer of tomato slices or leftover vine leaves to prevent stuffed leaves from sticking to the pan and burning. Pack the stuffed leaves in tight layers on top, pushing small pieces of garlic here and there between them. Sprinklewith lemon juice and add about 1/2 Cup water. Some cooks mix a little saffron (I do), with the water to give a pale yellow color to the cooked filling. If you do not have saffron the leaves themselves give a beautiful pale lemon color to the rice anyway. Put a small plate over the rolled leaves to prevent them from coming undone, and cover with a lid. Cook the leaves over very gentle heat for at least 2 hours, or until tender, adding water gradually as it becomes absorbed. Moroccans add 4 or more cloves of crushed garlic and a tablespoon of dried mint along with a 1/2 teaspoon of cinnaon to the filling. Insha Allah, (God Willing) you will like this dish as much as I do! [ send green star]
Rabia A.	COLD STUFFED VINE LEAVES June 04, 2005 5:44 PM VEGETARIAN DOLMA Very healthful. 40-50- preserved, drained Vine Leaves (a 1 lb. jar) 3/4 Cup long-grain Rice 2-3 Tomatoes, skinned and chopped 1 large Onion, finely chopped, or 5 Tablespoons finely chopped Scallions 2 1/2 Tablespoons finely chopped Parsely 2 1/2 Tablespoons dried, crushed, Mint 1/4 teaspoon Cinnamon 1/4 teaspoon Allspice Salt and freshly ground black Pepper (Again, I prefer Alleppo pepper) 2 Tomatoes, sliced 4 cloves Garlic chopped 1/4 teaspoon powered Saffron (optional) 1 teaspoon Sugar and Juice of 1 Lemon, or more to taste. Prepare the leaves as described in the previous recipe. Soak and stir the rice in boiling water, and then rinse it under the cold tap water. Drain it thoroughly. In a bowl, mix the rice and the tomatoes, onion, parsley, mint, cinnamin, allspice, and salt and pepper to taste. Stuff the leaves with this mixture and roll them up as described in the previous recipe. Pack them tightly in a large pan lined with tomato slices, or leftover, torn vine leaves, occasionally slipping a whole clove of garlic in between them if you like. Mix the olive oil with 1/2 Cup water and the saffron, if used. Add the sugar and lemon juice, and pour the mixture over the leaves. Put a small plate on top of the leaves to prevent their unwinding, cover the pan, and simmer very gently for at least 2 hours, until the rolls are thoroughly cooked; add water occasionally, a cup at a time, as the liquid in the pan becomes absorbed. Cool in the pan before turning out. Serve Cold. Garnish with golden raisins or add to the filling. Add 1/3 Cup of pine nuts to the filling or for garnish. My Grandmother also added dill and at other times dried currants. Also my favorite a bowl of fresh berries served next to them. [ send green star]
Rabia A.	THE FIRST WIFE'S KITCHEN June 05, 2005 4:15 PM [ send green star]
Rabia A.	as we prepare the trays... June 09, 2005 6:55 PM Salaam, Anybody here? I am preparing the platters of sweets. Some are made with brittle phyllo dough, honey, nuts, rosewater and fruits. Our pastries and cookies delite the palate. Variations on baklava are many--pistachios, walnuts, and pine nuts are placed geometrically on the high platters. Some of the sweets are sweetened with honey, others with sugar water (made with rose water) There are diamonds and ruched rolls no wider than a cigar. Kadayif's are made with shredded wheat that is fashioned into little bundles of honey and nuts, or scattered atop sweet moist cake. There are cookies white with powdered sugar, and fragrant with apricots and dates. Should we break for some tea and sweets? I think so too! meet you all in the lounge. [ send green star]
Lori H.	June 09, 2005 7:10 PM I am here and I wanted to say i made the tabouleh and it was absolutely delicious. It stank up the fridge beautifully and it was just really, really good. So thank you for offering that recipe. It's a keeper. [ send green star] [ accepted]
Gina B.	COLD STUFFED VINE LEAVES July 19, 2005 11:53 AM Thank you for posting this recipe. I will be making this for tonight's dinner. [ send green star] [ accepted]
Rabia A.	ummm July 19, 2005 5:59 PM Sounds good to me!!!! [ send green star]
Gina B.	COLD STUFFED VINE LEAVES July 19, 2005 7:27 PM Oh my everyone you have to try this...it was a huge hit at dinner tonight, and a perfect hot weather meal. Very easy to prepare too. After I got the dish made I let it chill the rest of the afternoon. We had strawberries to finish the meal...ummmm I will be making this dish alot in the future. Thank you once again Rabia! [ send green star] [ accepted]
Rabia A.	HAPPY YOU TRIED IT... July 21, 2005 6:23 PM I am so happy that you tried it and liked it! We will be having more recipe's soon. Have some berries... [ send green star]
Carmen S.	shbekia July 21, 2005 7:06 PM Okay, so i don't know what it is in english, but i would love to have a recipe or a source for this wonderful moroccan food. I'm not sure if it tasted so good because it was served to break fast during ramadan, or what, but i'd love to taste the real thing again. And then there's kefta tagine...and I'm getting really hungry...so if anyone has any recipes or sources for authentic moroccan food, please share. Blessings to all, Carmen. [ send green star] [ accepted]
John A.	"It's not dead yet" Hot Salsa July 24, 2005 7:06 PM © Copyright 1995-2003, Clay Irving <clay@panix.com>, Manhattan Beach, CA "It's not dead yet" Hot Salsa Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Salsa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 whole habaneros -- seeded 10 whole tomatillos -- husked and rinsed 2 whole Vidalia onions -- skinned 6 whole sweet red peppers -- seeded 2 whole smoked habaneros 3 whole chipotle peppers 1 Tablespoon cumin 2 ounces balsamic vinegar Process ingredients in a blender individually in order listed until you reach the dried peppers and place in a non-reactive container. Place Smoked Habs and Choptles in blender and drain juice from mixture in bowl into the blender and process. Add to the mixture in the bowl. Add cumin and stir well. Drizzle balsamic vinegar over the top. Let marinate overnight Serving Ideas : Best served warm the day after. [ send green star] [ accepted]
Rabia A.	Salaam Carmen... July 28, 2005 11:17 AM Salaam Carmen, Yes we do have recipes for Kefta. Kefta refers to a mixture of ground meat and fresh herbs. Sometimes it is shaped into small balls and simmered in a cinnamon-scented, tomato sauce, or like the following recipe of stuffed meatballs with dried fruit in sweet onion sauce. Kefta can be rolled into a sausage shape, it can be skewered, grilled or baked, and often stuffed. I also have a nice vegetarian recipe for those in the group that are vegetarians. Kefta recipes are many and varied from region to region. Family to family..."Cette recette, c'est la recette de la cre'ativite." (This recipe is the recipe of creativity). If there is a special kind of Kefta do not be shy in asking. Rabia [ send green star]
Rabia A.	KEFTA MAHCHIYA July 28, 2005 12:08 PM KEFTA Mahchiya (Stuffed Meatballs with Dried Fruit in Sweet Onion Sauce.) INGREDIENTS: KEFTA: 1 pound ground sirloin 1 small onion, grated 1/2 cup bread crumbs 3 eggs 1 teaspoon Ras el Hanout spice blend (Next recipe) 2 teaspoons salt Freshly ground pepper to taste (I prefer Alleppo Pepper) 2 cups water 1 cup long grained rice Ground cinnamon for garnish 1/2 cup whole blanched almonds, toasted Ingredients for Sauce: 2 Tablaspoons vegetable oil 5 onions (sweet) about 2 lbs.thinly sliced 1 tomato peeled, seeded and and coarsely chopped 1 teaspoon Ras el Hanout spice blend ( next recipe) 1 teaspoon ground cinnamon 1 teaspoonground ginger 10 saffron threads, toasted and crushed 5 whole cloves 1 cup water salt and freshly ground pepper to taste 1 cup seedless raisins plumped in warm water & drained or 1 cup mixed dried fruit chopped 1 Tablespoon honey To make the sauce: in a medium size dutch oven over medium-high heat, heat the oil and add the onions, tomato, ras el hanout, cinnamon, ginger,saffron, cloves and water. Cook, stirring occasionally, until the sauce mildly thickens. (10-15 min.) Discard the cloves. Season with salt and pepper to taste. Add the fruit and honey. simmer. To make the kefta: Mix the meat and onions. In a large bowl combine the meat, bread crumbs, 1 lightly beaten egg, ras el hanout, 1 teaspoon of the salt & pepper. Mix well, using your hands. Let stand 10 minutes. cook the rice and set aside. Shell the eggs and cut each one into 6 wedges and set aside. To assemble the kefta: Using the fingers on one hand flatten 2 Tablespoons of ground meat in the palm of the opposite hand to form a thin patty about 3 inches in diameter. Place a wedge of egg in the center. Fold the meat around the egg and seal the edges. Set aside on a platter. Continue until all the meat is used. Set the egg-filled kefta in the simmering onion sauce. Do not stir. Cover and simmer until the meat is cooked through, 10-12 minutes. Fill a small bowl with the coooked rice and invert it in a mound in the center of a large circular platter. Decorate the rice with cinnamon, creat strips that run from the center to the base like the spokes of a wheel. Garnish the rice with toasted almonds. Arrange the kefta around the base of the rice and cover them with the onion sauce. Serve immediately. Rabia...spice blend in next post [ send green star]
Rabia A.	SPICE BLEND RECIPE July 28, 2005 12:34 PM RAS EL HANOUT (Moroccan Spice Blend) 1 teaspoon allspice berries or 1/4 teaspoon ground allspice 1 whole nutmeg or 2 teaspoons ground nutmeg 20 threads of spanish saffron 2 teaspoons black peppercorns or 1 1/2 teaspoons teaspoons ground pepper 1 1/2 blade mace or ground mace 1 3 inch cinnamon stick or 1 teaspoon ground cinnamon 2 teaspoons cardamon seeds or 1 1/2 teaspoon ground cardamon 2 two-inch pieces dried ginger or 2 teaspoons ground ginger 2 teaspoons salt 1 two-inch piece dried turmeric or 1 teaspoon ground. If using whole spices put all ingredients in a non-stick pan over medium-high heat and toast, stirring constantly, until mixture emits a pleasant aroma, 3-5 minutes Remove from heat. Let cool. (The first step is not necessary if using commericially ground spices.) Using a mortar and pestle or a spice grinder, reduce the ingredients to a fine powder. Sift to remove fiberous elements. Place in a tightly sealed container and store in cool, dark, or in freezer. Rabia [ send green star]
Carmen S.	thanks for the recipes July 28, 2005 3:40 PM I've also been missing kefta tagine, and I think this may give me a chance to experience that taste again. We have a Moroccan restaurant here in town, but it just didn't seem to be the same. Guess I'm looking for the real folk food, not just what is commercially available. So thanks again, and I'm looking forward to trying these recipes. Peace and love, Carmen. [ send green star] [ accepted]
Rabia A.	Rabia's Recipe's July 28, 2005 4:05 PM Salaam Carmen, I have the real homeade recipes and a large library of Recipe books...many Middle Eastern as well as Eureopean, American/north/south, and Mexican etc. However my collection of Moroccan recipes are my prize! (I didn't forget the other recipe. I have been trying to renovate the casbah and it takes so much time.) So happy you visit Caravan's End, it has given me so much I cannot explain, but I love doing this. This is a very negative time for people looking, Middle Eastern and with Middle Eastern names. I hope that I can help shine up the stereotype that has formed. It is very nice meeting you. Do come back. And the Lounge is open tonite with an open mic if you have some writings you would like to share. Hope to see you there. Shukran,Rabia [ send green star]
Rabia A.	July 28, 2005 4:15 PM Salaam John, I love different hot sauces and this is the first time I have seen this particular one! I am so happy you came to the kitchen and shared it with us. It's good to see a man here. Please come back again and tonight the lounge has "open mic" and if you should have any writings do share them with us. It is fun to sip coffee or tea and enjoy the writings of other members too. You will be welcomed!Rabia [ send green star]
Rabia A.	HEAD COOK TEACHES... August 12, 2005 6:06 PM Nestling in the shadow of the High Atlas Mountains, on the edge of the vast Sahara Desert, we find ourselves at the fortified structure, "the Casbah at CARAVAN'S END." Like a photo from a book, the Casbah overlooks a verdant Oasis. And it is here that we find an elaborate, main meal being prepared at lunch time in the FIRST WIFE'S KITCHEN. Head Cook is reading the recipe, for Harira, the most popular soup du jour in Morocco. Traditionally served at Ramadan,the month-long observance of Moslems who fast between sunrise and sunset...Moroccan families break each day's fast with a bowl of steaming harira, dates and Chebakiaha coiled honey pastry... I believe I can hear Head Cook calling out the recipe to the cuisinieres (female cooks) now... I will copy the recipe too and share it with you. Rabia [ send green star]
Rabia A.	AND SO SHE DID... August 12, 2005 7:37 PM HARIRA Ramadan Soup of Fava Beans and Lentils Serves 8 1 Cup small, dried fava beans, soaked and drained. 2 Tablespoons Olive Oil 2 Onions, finely diced. 2 lbs. lamb shulder chops, cut into 1/2 in. cubes. 8 Spanish Saffron threads, toasted and crushed. 1 teaspoon ground Tumeric 2 teaspoons ground Ginger 10 Cups Water 10 tomatoes (about 3 lbs.), peeled, seeded and coarsley chopped 30 fresh flat-leaf parsely sprigs, tied with cotton string. 15 fresh cilantro sprigs, tied with cotton string. 1 Cup dried lentils, rinsed, picked free of impurities and drained. 1 teaspoon pepper 1 teaspoon ground cinnamon 1/2 Cup crushed Vermicelli, Orzo, or Acini di pepe. Salt to taste Chopped Cilantro for garnish Lemon Wedges for serving. Skin the fava beans by squeezing each one between your thumb and forefinger. Set aside. In a large soup pot over medium-high heat, heat the oil and saute the onions and meat until the onions are tender. (4 or 5 minutes.) Add saffron, tumeric, ginger, and 8 Cups of the water. Bring to a rolling boil. Cover, ruduce heat to medium, and add the fava beans. Cover and cook until the beans are tender, 1 hour to 1 1/2 hours. In a blender or food processor, coarsley chop the tomatoes, parsley and cilantro. Add the tomato mixture, lentils,pepper and cinnamon to the beans. Cover and cook until the lentils are tender, 20 to 25 minutes. In the meantime, bring the remaining 2 cups of water to a boil. Cook the pasta until tender, 6 to 8 minutes. Drain and add to the soup. Stir to blend. Season with salt. Heat through and ladle the soup into bowls. Top with fresh cilantro and serve with wedges of lemon. A bowl of the "soup du jour" is served with fresh bread called hobz. Rabia...ENJOY! [ send green star]
Rabia A.	SOUR BLACK CHERRY JAM... September 10, 2005 4:41 PM One of the most favorite Middle Eastern Jam's is made from the Wishna or Sour Black Cherries. Often we would spoon the jam into small glasses and eat them with tiny silver spoons while drinking tea or lemonade. 2 pounds Pitted sour or Morello Cherries (Pitted weight) 4-5 Cups sugar, or to taste Juice of 1/2 lemon Cover the pitted cherries and sugar in a large glass or earthernware bowl, and leave them to macerate overnight. The following day, pour the cherries and juice into a large pan and bring to a boil very slowly, stirring frequently to prevent them from burning. Let the cherries simmer in their own juice for about a 1/2 hour, or until very soft...adding a little water if necessary. If the syrup is still too thin at the end of the cooking time remove the cherries and keep stirring the syrup. I add the lemon during the cooking and then put into sterile jars with seals. Can be used as jam on bread, or spooned over ice cream. Rabia [ send green star]
Rabia A.	FUN THINGS WITH FIGS... September 22, 2005 7:11 PM [ send green star]
Rabia A.	PRINCIPESSA FIG AND... September 22, 2005 7:49 PM PRINCIPESSA FIG and GORGONZOLA SALAD 8 fresh Figs 4 to 5 ounces crumbled Gorgonzola Cheese, divided 6 Cups Mesclun Champagne-Dijon Vinaigrette (Recipe Following) Preheat broiler. Quarter figs but do not cut through wide end. Fill with a slightly rounded Tablespoon of cheese. Place on unheated rack of broiler pan, cheese side up. Broil approximately 4 inches from heat for 6-8 minutes, until warm. Arrange Mesculn on 4 serving plates. Top each salad with 2 figs; sprinkle with remaining cheese. Drizzle with 2-3 Tablespoons Champagne-Dijon Vinaigrette . SERVES 4. Chill remaining vinaugrette in the refrigerator; use within 3 days. CHAMPAGNE-DIJON VINAIGRETTE In blender combine 1/2 small onion, cut up; 2 Tablespoons Dijon-style mustard; 1/3 Cup Champagne Vinegar; 1/2 teaspoon salt; and 1/4 teaspoon black pepper. ENJOY! "Lets here it for figs!!!" Rabia [ send green star]
Rabia A.	KINDS OF FIGS... September 22, 2005 9:35 PM All About Figs Some useful information about this Often over-looked fruit The 4 Most Readily Available Varities of Fresh Figs 1. Black Mission: Purple to black-skinned with pink flesh; intensely sweet. Available May through November. 2. Brown Turkey: Light purple to brown-black skin with rose flesh; rich, sweet flavor. Available May through December. Only available fresh. 3. Calimyrna: named for California, where this fig was developed and Smyrna, Turkey where it originated. Large slightly flattened round shape: pale yellow skin, amber pulp and a nutty flavor. Available July through September. 4. Kadota: Pale green/yellow skin with creamy amber-colored flesh and a delicate sweet flavor. Available June through October. Only available fresh. How to Buy and Store Figs A ripe fig is plump and heavy; it's very delicate and should be handled gently. Look for a teardrop of syrup dripping from the blossom end. Check each fig carefully before buying to make sure it’s free of mold. Figs are best eaten ripe and at room temperature, but you can refrigerate-just be sure not to cover with plastic because any condensation will cause figs to spoil. Place in a single layer on a paper-lined plate or tray .Rabia ............................................................................ [ send green star]
Rabia A.	FRESH FIG SALAD with MINT and CITRUS SYRUP September 22, 2005 10:06 PM RECIPE BY: Marie Simmons Fresh Fig Salad with Mint and Citrus Syrup Enjoy as a fruit salad with a spoonful of crème fraiche or yogurt, or serve over pound cake, cheesecake, with panna cotta, or a citrus sorbet. MAKES: 6 to 8 Servings PREP: 20 minutes COOK: 2 minutes 1 cup water 1/3 cup sugar 1 tablespoon well-packed chopped fresh mint sprigs, including tender stems 1 strip lemon zest 1 strip lime zest 6 to 8 fresh figs (use a combination of varieties, if available), stems removed, halved lengthwise if small or quartered if large 1 cup diced peeled and seeded mango or papaya 1 cup raspberries 1 strip orange zest, cut into paper-thin strips 6 small mint leaves, torn into pieces 1. Combine first 5 ingredients in a small saucepan over medium heat. Bring to a boil. Remove from heat; cover and let stand 20 minutes. 2. Place fresh fruit in a shallow serving bowl. Sprinkle with orange zest. Set a strainer over fruit, and pour lukewarm syrup over, discarding solids. Cover tightly, and refrigerate until well chilled (about 2 hours). Top with fresh mint before serving. Rabia [ send green star]
Sabila T.	mmmmmmm September 23, 2005 2:53 AM Salaam Ummi The recipes sound good oh im sorry im late. I'm going to try some of these dishs soon inshallah. Lets see what else you got in that big cook book. Sabila [ send green star]
Rabia A.	RAMADHAN MUBARIK... October 12, 2005 4:19 PM *******RAMADHAN MUBARIK****** "We here in the first wife's kitchen are busy! busy! busy!!!" "There are many here in the Casbah to break the fast at each sunset."... "Do come in and help, there is much to do!!" "Here are the dates which are part of all Ramadhan meals, please clean them and stack on platters..." "Much Much Much to do... [ send green star]
Rabia A.	WE BREAK OUR FAST WITH... October 12, 2005 4:45 PM ...the most popular soup du jour in Morocco ... ... ... Traditionally served at Ramadan, the month-long... . observance of Moslems who fast between sunrise... and sunset...Moroccan families break each day's fast with a bowl of steaming harira, dates and Chebakiah a coiled honey pastry...I believe I can hear Head... .. Cook calling out the recipe to the cuisinieres (female cooks) now...I will copy the recipe too and share it... with you... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... * * * Ramadan Soup of Fava Beans and Lentils* * * ***************Serves 8**************** 1 Cup small, dried fava beans, soaked and drained.. 2 Tablespoons Olive Oil... ... ... ... ... ... ... ... ... ... ... 2 Onions, finely diced... ... ... ... ... ... ... ... ... ... ... . 2 lbs. lamb shulder chops, cut into 1/2 in. cubes... .. 8 Spanish Saffron threads, toasted and crushed... . 1 teaspoon ground Tumeric... ... ... ... ... ... ... ... ... 2 teaspoons ground Ginger... ... ... ... ... ... ... ... ... . 10 Cups Water... ... ... ... ... ... ... ... ... ... ... ... ... ... . 10 tomatoes (about 3 lbs.), peeled, seeded and... .. coarsley chopped... ... ... ... ... ... ... ... ... ... ... ... ... . 30 fresh flat-leaf parsely sprigs, tied with cotton... . string... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 15 fresh cilantro sprigs, tied with cotton string... ... . 1 Cup dried lentils, rinsed, picked free of impurities and drained... ... ... ... ... ... ... ... ... ... ... ... ... ... . 1 teaspoon pepper... ... ... ... ... ... ... ... ... ... ... ... . 1 teaspoon ground cinnamon... ... ... ... ... ... ... ... . 1/2 Cup crushed Vermicelli, Orzo, or Acini di pepe... Salt to taste... ... ... ... ... ... ... ... ... ... ... ... ... ... ... . Chopped Cilantro for garnish... ... ... ... ... ... ... ... ... Lemon Wedges for serving... ... ... ... ... ... ... ... ... ... Skin the fava beans by squeezing each one between your thumb and forefinger. Set aside. In a large.... soup pot over medium-high heat, heat the oil and.... saute the onions and meat until the onions are ........ tender. (4 or 5 minutes.) Add saffron, tumeric, ....... ginger, and 8 Cups of the water. Bring to a rolling.... boil. Cover, ruduce heat to medium, and add the ..... fava beans. Cover and cook until the beans tender,.. 1 hour to 1 1/2 hours. In a blender, or food............ processor, coarsley chop the tomatoes, parsley and cilantro. Add the tomato mixture, lentils,pepper and cinnamon to he beans. Cover and cook until the...... lentils are tender, 20 to 25 minutes......................... In the meantime, bring the remaining 2 cups of....... water to a boil. Cook the pasta until tender, 6 to 8.. minutes. Drain and add to the soup. Stir to blend.... Season with salt. Heat through and ladle the soup... into bowls. Top with fresh cilantro and serve with.... wedges of lemon. A bowl of the soup du jour is........ served with a chunk of fresh bread called hobz........ ENJOY!!! Rabia [ send green star]
Rabia A.	PART 1. RABIA'S WINTER HOLIDAY TURKEY.. October 26, 2005 1:54 PM Part 1 of 3 Rabia’s Winter Holiday Turkey. Guaranteed to fill your home with delightful smells coming from your kitchen! (Following is my Stuffing and Pomegranate syrup recipes.) You will need a container large enough to marinade a 12 to 14 pound turkey. I personally use two garbage bags one inside the other. Twenty four hours before roasting, place the cleaned turkey in the bag with these ingredients: 1 Cup fresh Lemon Juice 3/4 Cup fresh Orange Juice 1 Cup Kosher Salt 1 Cup Brown Sugar 1 Cup chopped Onions 2 Oranges, squeezed lightly and halved 3 Cinnamon Sticks 2 Tablespoons Whole Cloves (crushed) 2 Tablespoons Whole Allspice Berries (crushed) 1 Gal. of sparkling water Add the sparkling water to the above ingredients and shake to mix well. Add the turkey and twist bag tightly to keep from leaking. I sit mine in a roaster pan. Refrigerate. Turn the bag four times during the twenty-four hours. Make sure that all the turkey gets to soak in the marinade. When time to cook, take turkey from bag and pat dry. Prepare stuffing. I still stuff my turkey however you can cook separately. I rub with salt free organic butter and a sprinkling of freshly ground Aleppo Pepper. (You can Salt with freshly ground sea salt if you choose.) [ send green star]
Rabia A.	PART 2. STUFFING THE TURKEY... October 26, 2005 1:58 PM Part 2 of 3 Rabia's Winter Holiday stuffiing This stuffing recipe accompanies Rabia's Winter Holiday Turkey. 2 or 3 Packages Stuffing mix 2 1/2 Cups diced Onions 1 1/2 Cups diced Celery 1 1/2 Cups chopped Walnut pieces 2 cubes salt free organic butter 8 cups of Turkey Stock 1 teaspoon freshly ground Cinnamon 1 teaspoon freshly ground Sea Salt 1 teaspoon freshly ground Aleppo Pepper 2 Tablespoons prepared ground Sage 1 teaspoon freshly ground Egyptian Basil 1/2 teaspoon finely minced fresh Garlic fresh thyme or 1 teaspoon prepared 1 teaspoon marjoram 1/4 teaspoon Cayenne Pepper 1 teaspoon lemon zest 3 fresh eggs, (free-range) giblets cooked and chopped 3 fresh Pomegranates Bring the turkey stock to boil and let simmer while preparing the other ingredients. Add butter and giblets. Meanwhile to the stuffing mix add spices, vegetables and nuts. Sprinkle lemon zest over the mixture. I use my hands to mix these ingredients well. Add hot buttered stock, chopped giblets and eggs. Mix quickly. (I use my hands to mix the stuffing.) Gently add the fresh pomegranate seeds right before stuffing the turkey. Reserve seeds to garnish roasted turkey. Place a double layer of aluminum foil over the exposed stuffing and then tie the drumsticks together with kitchen string. Another hint is to loosen the skin under the breast and fill butter carefully with butter softened and mixed with the spices. Roast between 3 and 4 hours with the oven at 325 degrees. For a 12-14 lb. turkey. The last 30 minutes before turkey is done I baste the top and sides of the turkey with Pomegranate Syrup (liberally). To serve I sprinkle fresh Pomegranate seeds over the turkey and garnish with parsley. [ send green star]
Rabia A.	PART 3. POMEGRANATE SYRUP... October 26, 2005 2:10 PM Part 3 of 3 POMEGRANATE SYRUP This is the Pomegranate Syrup to pour over the Roasted "Winter Holiday" Turkey. 4 Cups Pomegranate Juice You can use freshly squeezed or store-bought juice. (Buy only pure juice, without sugar or flavorings added). Pour the juice into a saucepan and bring to a steady boil over high heat. Decrease the heat to maintain a steady, low bubbling, and cook, stirring occasionally with a wooden spoon. After about 20 to 30 minutes the juice will have reduced by about one-half and will start to thicken. To test consistency, dip a spoon in the syrup -- if it comes out relatively clean, continue cooking. If the spoon is coated and the syrup takes its time about sliding off, you've done it! Pour the cooled syrup into a jar and close tightly. It will keep in the refrigerator for 6 months. Makes 2 cups. Rabia [ send green star]
Grande W.	EID FLOWERS... November 04, 2005 6:56 PM FLOWERS FOR THE KITCHEN STAFF... FROM THE GRANDE WAZIR and WIFE [ send green star]
Grande W.	STOPPED IN FOR BREAD AND JAM... November 21, 2005 6:37 PM Just stopped by for some hot bread and my wife's Pomegranate Jelly. I brought everyone some to share... G.W. [ send green star]
Patricia D.	bread & jelly November 22, 2005 10:08 AM My, Grande Wazir, you are a gentleman and a scholar! Thank you for sharing the warm bread and pomegranate jelly. That sweet yet tart flavor goes so well on the warm bread. And I brought my own morning coffee with me to enjoy along with it. Well, I could not have gotten from my room the the Kitchen without my coffee!! Merci, Monsieur. Patricia [ send green star] [ accepted]
Rabia A.	Rice Pilaf from the POM Company... November 29, 2005 6:36 PM [ send green star]
Rabia A.	SWEET POSSIBILITIES... November 29, 2005 6:54 PM HERB-INFUSED SUGARS Use herb-infused sugars to update a favorite recipe. Sprinkle clove or star anise sugar on cookies before baking. Substitute vanilla and lavender sugars in pound cake recipes. Try ginger sugar in fresh lemonade. The sweet possibilities are endless. SENTED SUGARS: Mix the ingredients for your desired sugar flavor, then let them sit in an airtight container for at least two weeks. Vanilla: Add a split vanilla bean to 1/2 cup turbinado sugar. Lavender: Place 2 Tablespoons of dried lavender in a piece of cheesecloth, tie it closed, add it to 1/2 cup of granulated sugar. Ginger:Combine 1/2 teaspoon of ground ginger with 1/2 cup granulated sugar. Clove: Mix 10 whole cloves with 1/2 cup granulated sugar. Star Anise: Add 8 whole star anise to 1/2 cup granulated sugar. (The whole spices used in these recipes may be reused.)Rabia [ send green star]
Rabia A.	FIG AND CHEESE TART... January 28, 2006 4:10 PM FIG AND CHEESE TART 1 1/2 Cups Sugar 1 Cup Water 4 cardamom pods 1 teaspoon fresh lemon juice 12 whole dried Turkish FIGS 1/4 Cup mascarpone cheese, room temperature 1/4 Cup Gorgonzola cheese, room temperature 3 Tablespoon honey 2 Tablespoons ground walnuts 4 sheets frozen phyllo dough, thawed 3 Tablespoons unsalted butter, melted Combine 1 Cup Sugar, water, cardamom pods, and lemonjuice in a saucepan over low heat until sugar dissolves. Increase heat and bring mixture to a boil. Add FIGS and simmer 5 minutes. Remove from heat and cool. Drain and halve FIGS discarding syrup. Set aside. Thouroughly mix cheeses and 2 Tablespoons honey together in a bowl and set aside. Mix remaining 1/4 Cup sugar and walnuts together and set aside. Place 1 sheet pastry on a lightly floured surface. Brush completely with butter, sprinkle with a quarter of the walnut mixture, and cover with another sheet of phyllo. Repeat the process with remaining sheets. Cut pastry into six 4-by-8-inch rectangles. Place on a parchment-lined baking sheet. Thinly spread a layer of cheese mixture on each strip of pastry, leaving a 1/2 inch border along the long sides of the rectangle. Evenly divide FIGS among pstry strips. Fold borders over. Drizzle tops with remaining honey. Bake in a preheated 350 degree oven until golden, about 20 to 25 minutes. Serve warm. Serves 6. Rabia [ send green star]
Rabia A.	REMODLING FIRST WIFE'S KITCHEN January 01, 2007 11:28 AM ******************* THE FIRST WIFE'S KITCHEN IS BEING RENOVATED! What a wonderful Eid gift...and we share it with you on "1st wife's kitchen part 2" (red pin) THIS WILL BE CLOSED TO POSTING. ************** ...................................................... .................................See you there...................................... [ send green star]