tag:blogger.com,1999:blog-59341194966989910332024-03-06T01:21:32.356+00:00Brain Foods & Eye CandyDiscoveries, Experiments & Adventures, in the Kitchen...Oum Anashttp://www.blogger.com/profile/13509994597299803571noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-5934119496698991033.post-24747489267867499952016-03-06T09:39:00.001+00:002016-03-06T09:39:19.936+00:00Rishta رشتةFor the pasta, you need:<div>1 bowl of semolina</div><div>2 bowls of plain flour</div><div>1/2 tsp salt</div><div>Water to bind it all into a firm dough</div><div>1 tbsp olive oil (optional)</div><div>Extra flour and olive oil</div><div>Pasta maker and rolling pin</div><div>Couscousier or steamer</div><div>Butter</div><div><br></div><div>Mix the dry ingredients and add lukewarm water (1 part hot, two parts cold) little by little to bind the ingredients together. Knead into a firm, but soft dough.</div><div>Divide into small balls, set aside and cover for ten minutes.</div><div>Roll out to strips on a floured surface. Pass one strip at a time through the pasta maker on 2 mm setting twice, then two settings thinner twice and then another two settings thinner. If the pasta feels sticky, powder it with flour, the more the better. On my pasta maker I had to use setting number 2 first, then number 4 and then number 6, some pasta makers have their settings ranging the opposite direction and so you have to start with number 4, going down to 2 and 1.</div><div>After this the pasta is fed through the cutting wheels, with the smallest cut. Catch the noodles as they come out and transfer to a floured surface and divide them. You can let them dry for a little while, but it's not necessary.</div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_-Zlbg1FRgrb5UQYwX3Qdz_tCHv5aHuSX5_RZ_Vla3IY9pTFEvQPkl2OqSunuYJiQmvLo6IKBV-Tx1mYf9_0VkKo3m-x-wR8vo1iNYaLBPsRCPLGkImHsJpvtFqok2Aua03ki06eKN5A/s640/blogger-image--68485356.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_-Zlbg1FRgrb5UQYwX3Qdz_tCHv5aHuSX5_RZ_Vla3IY9pTFEvQPkl2OqSunuYJiQmvLo6IKBV-Tx1mYf9_0VkKo3m-x-wR8vo1iNYaLBPsRCPLGkImHsJpvtFqok2Aua03ki06eKN5A/s640/blogger-image--68485356.jpg"></a></div></div><br></div><div>Bring some water up to a boil in the couscousier pot and then drop the temperature to a simmer. Coat the upper part of the couscousier with oil. Drizzle some oil over the pasta noodles, mix and immediately lay it in the steamer over the simmering water. Cover and steam for ten minutes. For best results, work in small batches, for beginners that's one tiny ball at a time.</div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv3XJ2jGsEI14Nxlbx6WxTyy7ibq-6i_o_11EuyTwhV0m2A9qICFb1OWn5F6kPZeCjQr1Tl2uthwu_CkT2WYjBgaip2oGI_Y62tmhAIx7NxufasJdL-zKfzbTgNJySY-cyLNY9H5WdU5U/s640/blogger-image--683652835.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv3XJ2jGsEI14Nxlbx6WxTyy7ibq-6i_o_11EuyTwhV0m2A9qICFb1OWn5F6kPZeCjQr1Tl2uthwu_CkT2WYjBgaip2oGI_Y62tmhAIx7NxufasJdL-zKfzbTgNJySY-cyLNY9H5WdU5U/s640/blogger-image--683652835.jpg"></a></div><br></div><div>After the ten minutes are up, lift the rishta out of the steamer and place then in a plate or tray. Don't mix different batches until they've cooled down.</div><div>At this stage the rishta can be put in a bag and into the freezer for a later date.</div><div>Once all is done, take the amount you want and steam another five minutes on low heat without cover. Lift over to a plate, add a knob of butter and mix.</div><div>Serve with rishta stew.<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQGQsREv4x3ppbbbczjfAm72xnIKF2wuWlvI4QOAXibLhc0X2zOoXT89bK-qHafwffWrpehclRVGsABWOOXs44E3fL_AZl47aQ-o9qCb53-xPVfVGhH2-A5ZGj1s1f1yv2ab-6_4SxtsE/s640/blogger-image-768447279.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQGQsREv4x3ppbbbczjfAm72xnIKF2wuWlvI4QOAXibLhc0X2zOoXT89bK-qHafwffWrpehclRVGsABWOOXs44E3fL_AZl47aQ-o9qCb53-xPVfVGhH2-A5ZGj1s1f1yv2ab-6_4SxtsE/s640/blogger-image-768447279.jpg"></a></div></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">For the stew or sauce:</div><div class="separator" style="clear: both;">Olive oil</div><div class="separator" style="clear: both;">One chopped onion</div><div class="separator" style="clear: both;">One whole chicken skinned and cut up</div><div class="separator" style="clear: both;">Salt, pepper (I use white) and cinnamon</div><div class="separator" style="clear: both;">Boiling water to cover</div><div class="separator" style="clear: both;">Chick peas</div><div class="separator" style="clear: both;">A couple of potatoes cut into chunks</div><div class="separator" style="clear: both;">One large, cut mooli</div><div class="separator" style="clear: both;">Three medium sized, cut carrots (optional - I like some colour)</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Lightly fry the onion until it's lost colour, add the chicken and spices. Fry until the chicken has taken some colour.</div><div class="separator" style="clear: both;">Add hot water and vegetables. Bring to a boil and lower the heat to a simmer. Cook for 40 minutes to an hour or until it is cooked through.</div>Oum Anashttp://www.blogger.com/profile/13509994597299803571noreply@blogger.com0tag:blogger.com,1999:blog-5934119496698991033.post-60152117647618364942014-11-30T22:00:00.001+00:002014-11-30T22:00:52.568+00:00Simple onion soup<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoYxrz86oqG8VyBgnRBln4QzrC1Syl341Kn-VY9gKnM5hDAwadgFtxan1jW1QyzHNvxFfBO3cvn5rAQ_w2hU8mQFAgpdJ1Sg5njZRV3dfcqO9K0iEmwCuid6Ygo9uPcMvtHYRQPDlolFM/s640/blogger-image-1905931687.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoYxrz86oqG8VyBgnRBln4QzrC1Syl341Kn-VY9gKnM5hDAwadgFtxan1jW1QyzHNvxFfBO3cvn5rAQ_w2hU8mQFAgpdJ1Sg5njZRV3dfcqO9K0iEmwCuid6Ygo9uPcMvtHYRQPDlolFM/s640/blogger-image-1905931687.jpg"></a></div><br></div><div>2 tbsp olive oil (or preferred frying fat)</div>6 medium sized onions, peeled and chopped<div>6 medium sized potatoes, peeled and cut into cubes</div><div>1 1/2 litre vegetable stock (2-3 cubes)</div><div>Salt to taste</div><div>Grated cheddar cheese</div><div><br></div><div>Fry the onion until soft or golden. Add potatoes and stock. Bring to the boil, lower the heat and let simmer for approximately 30-40 minutes or until the potatoes are cooked through. Add salt if needed. Serve with grated cheese on top and with some nice bread (eg crisp bread with butter and cheese or grated carrot).</div><div><br></div><div><br></div>Oum Anashttp://www.blogger.com/profile/13509994597299803571noreply@blogger.com0tag:blogger.com,1999:blog-5934119496698991033.post-20927475958841774952014-10-21T12:27:00.001+01:002014-10-21T12:31:46.538+01:00Nikkaluokta soup<div>Nikkaluokta soup (it's from a Sami village in Northern Sweden of the same name):</div><div><br></div><div>350g beef mince (or reindeer mince)</div><div>4dl cabbage</div><div>2 tbsp mustard</div><div>2 tbsp tomato paste/purée</div><div>1 bay leaf</div><div>1dl water</div><div>2 stock cubes (or your own broth/stock/bouillon of course)</div><div>2 leeks</div><div>1 tbsp soy sauce</div><div>2 sweet peppers</div><div>Potatoes (optional, makes soup more filling)</div><div>Salt & pepper</div><div>Fresh parsley</div><div>(Mustard and soy sauce can be omitted, leeks substituted with onion)</div><div><br></div><div>Fry leeks and mince. Add cabbage, and sweet peppers. Add water/stock (and potatoes) and bring to the boil. Simmer until cooked and add spices to taste. Add chopped parsley and serve.</div><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvK5icCxGKorKyFTlfKwE0CxVx6hFu3FCJ20FMpsqZa44aRiEG76va1kPmvFgMl96lutcmvI515mxeswcM1szj2Ub3-wd7FWXSl6aWHZWqAjg9w-7orQAl7vwYkUs3BCldQx0sjb8J9IM/s640/blogger-image--1164395731.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvK5icCxGKorKyFTlfKwE0CxVx6hFu3FCJ20FMpsqZa44aRiEG76va1kPmvFgMl96lutcmvI515mxeswcM1szj2Ub3-wd7FWXSl6aWHZWqAjg9w-7orQAl7vwYkUs3BCldQx0sjb8J9IM/s640/blogger-image--1164395731.jpg"></a></div>Oum Anashttp://www.blogger.com/profile/13509994597299803571noreply@blogger.com0tag:blogger.com,1999:blog-5934119496698991033.post-4032153953523426052014-10-21T12:10:00.001+01:002014-10-21T12:10:21.662+01:00Algerian Schorbah<div>Schorbah, the way I do it:</div><div><br></div><div>500g meat (optional, I mostly make all my soups vegetarian nowadays)</div><div>1-2 diced onion(s)</div><div>1-2 stalk(s) celery</div><div>Water</div><div>2-3 tomatoes (and/or 2 tbsp tomato paste/purée)</div><div>1-2 carrots</div><div>1 courgette</div><div>1 can chick peas</div><div>Salt, pepper, cinnamon, paprika, ra's-el-hanout (optional), ground coriander seed (I use eye measurements, so not sure how much I use of the spices, somewhere between 1 tsp and 1 tbsp)</div><div>A handful or two of vermicelli</div><div>Fresh coriander</div><div>Fresh parsley</div><div>Fresh mint</div><div>Lemon for serving</div><div><br></div><div>Fry onion and celery in oil until soft (add meat)</div><div>If using fresh tomatoes, skin them and then dice or blend in food processor. Add into the pot. Let cool for awhile, adding spices. Add vegetables (grated or finely cut/chopped) and water to cover. Add chick peas, bring to the boil and simmer for about forty minutes (one hour or more if using meat), or until cooked. Add vermicelli and simmer for ten minutes.</div><div>Add the fresh, chopped herbs and serve with lemon.</div>Oum Anashttp://www.blogger.com/profile/13509994597299803571noreply@blogger.com0tag:blogger.com,1999:blog-5934119496698991033.post-54999188229874109272014-10-21T12:08:00.001+01:002014-10-21T12:33:44.296+01:00Schorbat Freek<div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">This recipe is for 8-10 ppl:</span></div><div><br></div><div>2 diced/chopped onions</div><div>1 can of chick peas</div><div>3-4 tomatoes</div><div>2 diced celery stalks</div><div>1-2 courgettes</div><div>Spices: salt, pepper, cinnamon, paprika, ground coriander seed, ground cumin (optional)</div><div>1dl freek</div><div>Fresh chopped coriander, parsley and mint</div><div><br></div><div>Fry onions and celery in oil. (Add meat if you wish here)</div><div>Add chopped, skinned tomatoes (and/or tomato paste), freek and spices. Add water to cover, grated courgette and chick peas. Bring to the boil and simmer until cooked. Add fresh herbs and serve with lemon.</div>Oum Anashttp://www.blogger.com/profile/13509994597299803571noreply@blogger.com0tag:blogger.com,1999:blog-5934119496698991033.post-85291535725649049672012-08-22T16:11:00.001+01:002012-08-22T16:11:54.807+01:00Cheese not curdling?Experimenting with how much (or little) vinegar that can be used in making soft cheese, I realised that it's not so much a matter of the amount of acid, but rather the heat of the milk.<br />
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If the cheese won't curdle, don't add more acid, but increase the heat by turning it on again, just make sure it doesn't boil, and "voila!" it'll curdle just fine :)<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRNU9zQqusefCZscoqG1NG223P_1DMiYSrg1Gi0ggikvuWf0y5HjsMWVWZw2nZoCF8p3FIXTlG0h0U5-zArqNSsQnYSHF-VBPlogBTMxOHZAKMwDBof1UHIkr-GRO07jxd7yb8rHUgJv4/s640/blogger-image-1059978914.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRNU9zQqusefCZscoqG1NG223P_1DMiYSrg1Gi0ggikvuWf0y5HjsMWVWZw2nZoCF8p3FIXTlG0h0U5-zArqNSsQnYSHF-VBPlogBTMxOHZAKMwDBof1UHIkr-GRO07jxd7yb8rHUgJv4/s640/blogger-image-1059978914.jpg" /></a></div>Oum Anashttp://www.blogger.com/profile/13509994597299803571noreply@blogger.com0tag:blogger.com,1999:blog-5934119496698991033.post-67587935146137782782012-06-20T11:25:00.001+01:002012-06-20T11:50:12.403+01:00Super easy soft cheese (Farmer's cheese)Super easy soft cheese. Lovely with a little salt on bread. Yum!<br />
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http://www.hookandson.co.uk/page20/customer%20recipes.html<br />
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Faye and Paulo's Fresh Cheese<br />
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I made it with one litre of milk, brought it to a simmer (not a rolling boil as in the recipe) and my tiny lemons were not enough to separate the curds and whey, so had to take one and a half (the first one was 2.5 tbs, so say maybe 3.5 tbs lemon juice for a litre of milk).<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP72HJWWokJ26yoft04ymt6Qg3-Z4U101oBBVsLJQWVfBPvQRpiUePcXyDz7e9qc_Bp3NJN2J0lGY1bFnTvqfqe_AeYSaz_56LixQyh1ZsDBmuqGAqzX7xiodpojy9zb7W8h1FmNMUMd0/s640/blogger-image-513017450.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP72HJWWokJ26yoft04ymt6Qg3-Z4U101oBBVsLJQWVfBPvQRpiUePcXyDz7e9qc_Bp3NJN2J0lGY1bFnTvqfqe_AeYSaz_56LixQyh1ZsDBmuqGAqzX7xiodpojy9zb7W8h1FmNMUMd0/s640/blogger-image-513017450.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgagffg1Sd7Rfrn75WcZC43dRxCatqCblm2SuuMvPifYAaNj26h-LCSU6M7xHgoqqgbnT0OOdS0I6hM2q6HVAo09LWpqckU4KyZMxv0zxYe4LEo9pTotfLq2mGzEOAvI_X-meE5js2ZCMs/s640/blogger-image--1199975842.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgagffg1Sd7Rfrn75WcZC43dRxCatqCblm2SuuMvPifYAaNj26h-LCSU6M7xHgoqqgbnT0OOdS0I6hM2q6HVAo09LWpqckU4KyZMxv0zxYe4LEo9pTotfLq2mGzEOAvI_X-meE5js2ZCMs/s640/blogger-image--1199975842.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUTo0KhMRopCykIYsgyVR21w-13ZfJsYA8z6UWPrHx6tCZpe0PezaqwExTTSDY6h1Rfa4rIl8LzcLbHazpIoQSRnfwZEW1f5E1OfXFaz_eQiLneLW_tsG8Zvg2u79hWnyLDU9an6uF_F8/s640/blogger-image-385114080.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUTo0KhMRopCykIYsgyVR21w-13ZfJsYA8z6UWPrHx6tCZpe0PezaqwExTTSDY6h1Rfa4rIl8LzcLbHazpIoQSRnfwZEW1f5E1OfXFaz_eQiLneLW_tsG8Zvg2u79hWnyLDU9an6uF_F8/s640/blogger-image-385114080.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrQwfEb3UgvD9W4hHrAmoQd95xtCBkQYKQCyaDXPdSXgzeo0OvRc1derMTnCq5WB4It4kKQIXBbQ4-L0AfaBv3ilc1LJ_qdnrjoim50p8Chz7f9ExXBlG7TkZPQbBX-x6_MxdaCleFWs0/s640/blogger-image-1847408439.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrQwfEb3UgvD9W4hHrAmoQd95xtCBkQYKQCyaDXPdSXgzeo0OvRc1derMTnCq5WB4It4kKQIXBbQ4-L0AfaBv3ilc1LJ_qdnrjoim50p8Chz7f9ExXBlG7TkZPQbBX-x6_MxdaCleFWs0/s640/blogger-image-1847408439.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN753MZIDti2XS2fM9BkHExgI8aSrtk6SFgbRgwrbd-ADS_YUKT0rmirJnqV-AGxRjB9b2BrM-AGOTS0P7AubfR713cn8wySYiNj7eSQQHI0dRi-eH1zRsBC5L7VK8Pge83yVq36uBlUw/s640/blogger-image-1801990373.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN753MZIDti2XS2fM9BkHExgI8aSrtk6SFgbRgwrbd-ADS_YUKT0rmirJnqV-AGxRjB9b2BrM-AGOTS0P7AubfR713cn8wySYiNj7eSQQHI0dRi-eH1zRsBC5L7VK8Pge83yVq36uBlUw/s640/blogger-image-1801990373.jpg" /></a></div>Oum Anashttp://www.blogger.com/profile/13509994597299803571noreply@blogger.com2tag:blogger.com,1999:blog-5934119496698991033.post-51162597409419484502012-06-08T21:40:00.001+01:002012-06-13T02:30:52.011+01:00Home made yogurtMy first (successful attempt - my second attempt in total) home made yogurt! :) and it's yum, mashaa Allah!<br />
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The pictures show the preparation work (warming the milk, cooling and mixing in the yogurt) and the end result.<br />
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I tried to keep the temperature (should be constantly kept at 37°C or lukewarm for seven hours or more) with the oven method first, figuring S on a gas oven would be cool enough, what a mistake! It got too hot and was really difficult to keep at a constant temperature when I turned it off.<br />
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This time I kept it in a warm bath in a big pot. When cooking it was easy to keep the temperature right, leaving the pot next to the cooking food. After that I had to add some boiling water now and then from the kettle to the water in the pot, and it worked really well, mashaa Allah.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilSTAyheiz-G6JxL-ihOHznLcHsa712GeihtUJc2WaBKSDUx63cEoBBYxLCcZsoz_T7RoAqj8QOjE2nyATlXFR6Pvuw-hbkacjs5rxhRxxNWtbvraT3xdKrKTLnE5yf37MLJ7-nR_A-Es/s640/blogger-image--1607411748.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilSTAyheiz-G6JxL-ihOHznLcHsa712GeihtUJc2WaBKSDUx63cEoBBYxLCcZsoz_T7RoAqj8QOjE2nyATlXFR6Pvuw-hbkacjs5rxhRxxNWtbvraT3xdKrKTLnE5yf37MLJ7-nR_A-Es/s640/blogger-image--1607411748.jpg" /></a></div>Oum Anashttp://www.blogger.com/profile/13509994597299803571noreply@blogger.com2tag:blogger.com,1999:blog-5934119496698991033.post-59749080044359316872011-12-17T21:13:00.000+00:002011-12-17T21:13:27.944+00:00Gnewiyah - Tunisian Okra Stew<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8v0dNiLcjqKSXY9dpYxQWVYomH38qehM5nRHZ-FSrIljDElllZJj6mj01_LoLxhNAVeeY67qclogaRG3S3LE6I0Nn1-_tYwihUOicjUQQvA-uGjh0nA6JVGuH5u47zPzROVMFeH9T1iw/s1600/100_8035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8v0dNiLcjqKSXY9dpYxQWVYomH38qehM5nRHZ-FSrIljDElllZJj6mj01_LoLxhNAVeeY67qclogaRG3S3LE6I0Nn1-_tYwihUOicjUQQvA-uGjh0nA6JVGuH5u47zPzROVMFeH9T1iw/s320/100_8035.JPG" width="320" /></a></div><br />
Ingredients:<br />
1 medium sized onion, 1/2 kg meat for stewing (I used veal here), olive oil,<br />
2-3 garlic, salt & black pepper, 1/4 tsp cayenne, 3 tbs paprika, 2 tbs 1/ ground coriander,<br />
tomato paste, water<br />
red bell pepper, 1-2 handfuls of pearl onions, 3 cups okra <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCjqBXk4d9vptXQ4MMPlfl7ZIRlqzF5BVG2U1kkN2F0uMOPwha0xGGIU0qziUFGyElHWkC7Z5TiJstg6ZHl3BfSBGFFEMku4subzq7xoq7dXnno81ezg0o3c7MpgsGuHApQqKzbysnptM/s1600/100_8036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCjqBXk4d9vptXQ4MMPlfl7ZIRlqzF5BVG2U1kkN2F0uMOPwha0xGGIU0qziUFGyElHWkC7Z5TiJstg6ZHl3BfSBGFFEMku4subzq7xoq7dXnno81ezg0o3c7MpgsGuHApQqKzbysnptM/s320/100_8036.JPG" width="320" /></a></div><br />
<br />
Brown the onions and meat in olive oil. Add pressed garlic (I grate it, 'cause I haven't found a proper garlic press since I moved here! Only plastic rubbish) and spices. Fry for a few more minutes, then add tomato paste and water to cover.<br />
Cook for an hour or two, until the meat is nearly tender (less in a pressure cooker, which is what I use - I've grown to love it, saves me a lot of time).<br />
Add the pepper, cut in strips, and pearl onions. Cook some more, then add the okra the last twenty minutes (be careful not to over-cook). Serve with bread.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgiDbRsmxLnF67GjK3Zxmy_LufSDUPWVrYNzHNFo-WMPc5jKN3y_lJCm9LaexzCYGVBzcpl4_JTuZuu3gfNIiM9pL81skLPyA4PlZ68tcLyOBRsQbDRoPW1cWLDfvqKgKhwCSFaGOMu88/s1600/100_8037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgiDbRsmxLnF67GjK3Zxmy_LufSDUPWVrYNzHNFo-WMPc5jKN3y_lJCm9LaexzCYGVBzcpl4_JTuZuu3gfNIiM9pL81skLPyA4PlZ68tcLyOBRsQbDRoPW1cWLDfvqKgKhwCSFaGOMu88/s320/100_8037.JPG" width="320" /></a></div>Oum Anashttp://www.blogger.com/profile/13509994597299803571noreply@blogger.com2tag:blogger.com,1999:blog-5934119496698991033.post-29883954760960956662011-12-17T20:36:00.000+00:002012-01-18T22:18:00.087+00:00Lablaabi - Chick pea soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-p4C6ROnShfepMMWlQ2odoeuIME8kP_YZlLNK_nDT4svXkMFFIgL02xA_UKKEXxujfnaS-la3Lhyphenhyphen4EJRAPUz5mAnC16guJVRYtvClzxv8PG7sggSY1Z_5QQKvZBe5IpiExB3pZrQ7-5U/s1600/100_8059.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-p4C6ROnShfepMMWlQ2odoeuIME8kP_YZlLNK_nDT4svXkMFFIgL02xA_UKKEXxujfnaS-la3Lhyphenhyphen4EJRAPUz5mAnC16guJVRYtvClzxv8PG7sggSY1Z_5QQKvZBe5IpiExB3pZrQ7-5U/s320/100_8059.JPG" width="320" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"> Ingredients, 4 servings:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2 cans of chick peas (or 1 1/2 cup dried chick peas, soaked overnight and boiled), 5 cups of water, 1 stock cube,</div><div class="separator" style="clear: both; text-align: left;">6 garlic cloves, peeled, 1 bay leaf, 4 tsp cumin (freshly toasted and ground), 1 tbs harissa, 4 eggs, 3 tbs olive oil, juice of 1/2 a lemon, chopped parsley</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Cook the chick peas in the stock, together with garlic and bay leaf (if using dry chick peas, cook for 45 minutes, add salt and cook another 15 minutes). Add spices and harissa and cook for 25 minutes whilst preparing the garnish (see below for ideas).</div>Add olive oil and lemon juice. Bring to a fierce boil and crack the eggs into the soup, bring the heat down and poach the eggs, without stirring for approximately five minutes or until the egg whites have hardened.<br />
<br />
Garnish with parsley and serve or garnish with some of the suggestions below.<br />
<br />
I was really surprised at how lovely this dish actually turned out to be, mashaa Allah! I'm not particularly fond of chick peas, cumin or garlic, but this is an absolute winner!<br />
<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXWXFW5nomH1t2ospQyrk8rTGL8gzz44cyxF2NbSdgWHpmlx4DuYHKrYGIZuuG__QyUzBWmGNOFW5Vl5NCQG45AoWnU0c9k4NruEcLj5kqLP9e2n9_q-FgOY2iAabaTolZMGUebgD_4yY/s1600/100_8061.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXWXFW5nomH1t2ospQyrk8rTGL8gzz44cyxF2NbSdgWHpmlx4DuYHKrYGIZuuG__QyUzBWmGNOFW5Vl5NCQG45AoWnU0c9k4NruEcLj5kqLP9e2n9_q-FgOY2iAabaTolZMGUebgD_4yY/s320/100_8061.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Egg-free Lablaabi </td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW7wzA5fAS4hUQ1YcbFUiiiWoTpHLM__kImAnhen8e25g21OUBgEpwbsxvNOeRHLbSM_oyppcc2RGZ-Nx8PbLsqkEZhFpz2UBoNLDF_865y6z2SLp8R98jK2Hch4DsKq1JZm-00INjDrE/s1600/100_8064.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW7wzA5fAS4hUQ1YcbFUiiiWoTpHLM__kImAnhen8e25g21OUBgEpwbsxvNOeRHLbSM_oyppcc2RGZ-Nx8PbLsqkEZhFpz2UBoNLDF_865y6z2SLp8R98jK2Hch4DsKq1JZm-00INjDrE/s320/100_8064.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lablaabi with poached egg</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Garnish:</div><div class="separator" style="clear: both; text-align: left;">Tear some old, stale bread into soup bowls to pour the soup over (I won't do this again, the kids gave me minus points for the soggy bread!)</div>You can serve Lablaabi with, for example, olive oil, harissa, cumin, capers, tuna, olives, garlic, vinegar, lemon or lime juice, cilantro or parsley, and/or spring onions.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdje06Ngk6FZUFMvVu-3S1ib8GrBGS4qtF-N64L_cYHGoQB2PNWAlk8YAXLV2CMtuqyrhtCPUkfH76Ijk5xQgJakntGwArWEnbw7eHarl6lO-5XbI-xntNeerAPhZQE009JAZED2QjKl4/s320/100_8066.JPG" style="margin-left: auto; margin-right: auto;" width="240" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lablaabi served with olive oil, olives, cumin, lemon and tuna. </td></tr>
</tbody></table> PS. there are variants of this soup <a href="http://en.wikipedia.org/wiki/Lablabi">in other parts of the world too</a>.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Oum Anashttp://www.blogger.com/profile/13509994597299803571noreply@blogger.com0tag:blogger.com,1999:blog-5934119496698991033.post-89503220825007825102011-12-14T18:30:00.000+00:002012-01-18T22:18:34.098+00:00Shakshoukah<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1xzEh-2-yJ-VzYMqyJhPutGjY_EJenN1iWOJCIWvduZh1oGCjA77pWhbNYSFhD1CefTazbS882gpbAQ3boWEesVYa2wt41qCWy-uBxd5hMwF7peRTz8iQ3eUoRKdFtValoaJ6k2Z6jOA/s1600-h/Picture+172.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5237114336057748594" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1xzEh-2-yJ-VzYMqyJhPutGjY_EJenN1iWOJCIWvduZh1oGCjA77pWhbNYSFhD1CefTazbS882gpbAQ3boWEesVYa2wt41qCWy-uBxd5hMwF7peRTz8iQ3eUoRKdFtValoaJ6k2Z6jOA/s320/Picture+172.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
<div class="separator" style="clear: both; text-align: center;"></div> This is an old picture of Shakshouka, the way I used to make it before.<br />
Below are pictures of today's Shakshouka, that I looked up for my current "Tunisian inspired cooking" week. It tastes the same as the above Shakshouka.<br />
<br />
Shakshouka is a kind of vegetarian ragout, similar to ratatouille. A tomato stew with poached eggs on top. There are variants of it in many countries (<a href="http://en.wikipedia.org/wiki/Chakchouka">have a look in Wikipedia</a>)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0lfe2NempvtuXc1U1ubhZ73R8lIbpt2uO3CCIDZqDoEcZVFuqWnKOHt_6qzq7yHThiQuCyYdq5iwI26qU6QeFKpYZ8OriuOG_8nGkLLwTqLljY0AWmSxgMPf1y-FjfvyMum1AI8DFfNY/s1600/100_8052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0lfe2NempvtuXc1U1ubhZ73R8lIbpt2uO3CCIDZqDoEcZVFuqWnKOHt_6qzq7yHThiQuCyYdq5iwI26qU6QeFKpYZ8OriuOG_8nGkLLwTqLljY0AWmSxgMPf1y-FjfvyMum1AI8DFfNY/s320/100_8052.JPG" width="320" /></a></div><div style="text-align: center;"> It's still cooking here :)</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis8wH5DVwgCPoS9lk7IR_mT4gVrRUNDGHL9zkFdwfE99q9aQFaPgm225TqDaVJbTrTAeA6QHVyP-vi255HlLZioDQ8OtrHAsU-iDpvrrO8K1RftSJRWeiGKlYJB1wkCsj64HmdGPxe1Mo/s1600/100_8058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis8wH5DVwgCPoS9lk7IR_mT4gVrRUNDGHL9zkFdwfE99q9aQFaPgm225TqDaVJbTrTAeA6QHVyP-vi255HlLZioDQ8OtrHAsU-iDpvrrO8K1RftSJRWeiGKlYJB1wkCsj64HmdGPxe1Mo/s320/100_8058.JPG" width="320" /></a></div>Recipe:<br />
<br />
<u>Ingredients</u>:<br />
Olive oil<br />
1 large onion<br />
2-3 sweet peppers<br />
8 cloves garlic<br />
2 tbs tomato paste<br />
3 cups water<br />
2 tomatoes<br />
2 tsp turmeric<br />
1 tsp cumin<br />
1 tbs paprika<br />
Salt to taste<br />
1 egg per person (as we have some with egg allergy in the family, I just took some of the sauce and put aside before adding the eggs, the taste is a bit strong without them but okey)<br />
Parsley<br />
<br />
<u>Instructions</u>:<br />
1. Cut onion and press garlic cloves and saute them in a deep frying pan or pot until golden.<br />
2. Add thinly cut peppers.<br />
3. Add the spices and mix.<br />
4. Chop the tomatoes (I like to peel them as well) and add to the pan.<br />
5. Add tomato paste and water, then bring to a simmer.<br />
6. Add salt to taste.<br />
7. Crack eggs directly into the hot tomato sauce, without breaking the yolks. Put the eggs in evenly spaced. After the eggs have been added, there shouldn't be any more stirring or mixing.<br />
8. Leave it to cook on low heat for about 2-5 minutes more, until the egg whites have cooked through.<br />
9. Sprinkle fresh parsley over the Shakshouka and serve with bread.Oum Anashttp://www.blogger.com/profile/13509994597299803571noreply@blogger.com0tag:blogger.com,1999:blog-5934119496698991033.post-68900777290574616032011-11-09T18:34:00.000+00:002011-11-09T18:34:29.925+00:00Five minute chocolate cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3fygHDmuYwGvXPm1lJwxO8mAyB29e7hImOfE7XcjTRCivxNaCUY5RuU-g0o13NXqZHGQfMRAL1d5SOiqux4ZGhxHb0Nvk7M6mesRKGWuPlmY7c9yp82Ro0juqi9YwfTNtVKMumpWQLrw/s1600/100_7995.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3fygHDmuYwGvXPm1lJwxO8mAyB29e7hImOfE7XcjTRCivxNaCUY5RuU-g0o13NXqZHGQfMRAL1d5SOiqux4ZGhxHb0Nvk7M6mesRKGWuPlmY7c9yp82Ro0juqi9YwfTNtVKMumpWQLrw/s320/100_7995.JPG" width="320" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><ul class="curly"><li> 4 tablespoons flour<a href="http://www.instructables.com/id/How-to-Measure-Flour/"></a></li>
<li> 4 tablespoons sugar</li>
<li> 2 tablespoons unsweetened cocoa</li>
<li> 2 tablespoons whisked egg - <small>can be omitted, but line the mug/bowl with fat or else it'll stick!</small></li>
<li> 3 tablespoons milk</li>
<li> 3 tablespoons oil</li>
<li> some kind of flavouring - vanilla or cinnamon for example</li>
</ul>"Bake" for five minutes in the microwave and top with whipped cream and fruit.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-N0J-00M-pm1Wwph-QlZ6gAJhQbUcxHIFJEjYyhH2kwjlwDW0wkAmkSStiWIFqnB-aBP89ywl4i6e3wIEMGbe4zXSgfl2YN7c8_mW3aQY_1LIi3dGQgodjfWXwNHrqEBPatdMxCedJ0o/s1600/100_7997.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-N0J-00M-pm1Wwph-QlZ6gAJhQbUcxHIFJEjYyhH2kwjlwDW0wkAmkSStiWIFqnB-aBP89ywl4i6e3wIEMGbe4zXSgfl2YN7c8_mW3aQY_1LIi3dGQgodjfWXwNHrqEBPatdMxCedJ0o/s320/100_7997.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_7UzZZDM3NO61vgJSPWgEeEZmi1qEMuhF-9JwGe4iYx9faoBybrl8US5ttS8gCtDUXA03hKM7ku0G5SgFnPQAwE3Bdua3fSKZnk7zgRKOoh7r9gJHK-NqQvDEJfs_zvxGUmE3RvdfrNI/s1600/100_8000.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_7UzZZDM3NO61vgJSPWgEeEZmi1qEMuhF-9JwGe4iYx9faoBybrl8US5ttS8gCtDUXA03hKM7ku0G5SgFnPQAwE3Bdua3fSKZnk7zgRKOoh7r9gJHK-NqQvDEJfs_zvxGUmE3RvdfrNI/s320/100_8000.JPG" width="320" /></a></div>Oum Anashttp://www.blogger.com/profile/13509994597299803571noreply@blogger.com0tag:blogger.com,1999:blog-5934119496698991033.post-91592025337635923022011-10-08T11:53:00.004+01:002011-10-08T12:33:47.244+01:00Egg-free Treacle Cake or Sweet Brown Bread<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXZfObzRhV3CXgodJOpdnHcC8gVatnKooTE607XG_6GMhKI6xHTzJaqP8bEy7jv2DKDCm2gMuI_7saF92GvnrNXoQ5bmsg0P3Hdxpy5cqx3TEsaYMDVUT22Sn0UhPLsxdr3GwSvokPfnE/s1600/treacle+cake.jpg"><img style="cursor: pointer; width: 320px; height: 230px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXZfObzRhV3CXgodJOpdnHcC8gVatnKooTE607XG_6GMhKI6xHTzJaqP8bEy7jv2DKDCm2gMuI_7saF92GvnrNXoQ5bmsg0P3Hdxpy5cqx3TEsaYMDVUT22Sn0UhPLsxdr3GwSvokPfnE/s320/treacle+cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5661082982626311522" border="0" /></a><br /></div><ul><li>450 ml milk</li><li>100 g sugar</li><li>165 g treacle</li><li>170 g wholemeal flour</li><li>200 g plain/bread flour</li><li>1 tsp bicarbonate of soda</li><li>3 tsp baking powder</li><li>1/2 tsp salt</li></ul><ol><li>Butter a big bread tin and line with breadcrumbs. preheat oven to 180C, gas mark 4.<br /></li><li>Combine dry ingredients and wet together with sugar separately. Add the dry ingredients to the wet and mix well.</li><li>Pour mixture into the pans and bake for 45 minutes.</li></ol>I converted the measurements like this:<br /><ul><li>4 1/2 dl milk</li><li>1 dl sugar (could do with some more)</li><li>4 tbs treacle</li><li>3 dl wholemeal flour</li><li>4 dl plain flour</li><li>1 tsp bicarbonate of soda</li><li>3 tsp baking powder</li><li>1/2 tsp salt<br /></li></ul><span style="font-style: italic;">Taken from Allrecipes.co.uk</span>Oum Anashttp://www.blogger.com/profile/13509994597299803571noreply@blogger.com0tag:blogger.com,1999:blog-5934119496698991033.post-91331105458121102482011-04-24T07:41:00.000+01:002011-04-24T07:41:00.492+01:00Jeffels - baked beans with tomato sauce in toast<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikreLG0p2GFg2BQBNsMyYf7hMsyP9M3Xes8bRp6oJAE1OGTcq2_XDrAZC87Yj4sOjrLC2dvRDKKAIvgkLeF-cu03P93NhvfYCF0cExwXUXGs9ggohHBth7qYCLP3OfE21x1P7MlcOGITM/s1600/jeffels1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikreLG0p2GFg2BQBNsMyYf7hMsyP9M3Xes8bRp6oJAE1OGTcq2_XDrAZC87Yj4sOjrLC2dvRDKKAIvgkLeF-cu03P93NhvfYCF0cExwXUXGs9ggohHBth7qYCLP3OfE21x1P7MlcOGITM/s320/jeffels1.jpg" alt="" id="BLOGGER_PHOTO_ID_5598932042781151986" border="0" /></a>Two buttered slices with a spoonful of baked beans in tomato sauce in-between, grilled in a panini iron or special Jeffels-iron. Yum!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSuI_zIUQAW7Lk3Gr0wOjEJfD2v33uaOwpUuudiIlEOTCT-bfJ8ZVL_-x8hVGulE2Fwnzhp-lCUwfWP4_q764O-m6j-s_mUjBT1OXXa_yZwHlcZT-dVJesZI3ttiJu0x4ZBlkkW7FZtGI/s1600/jeffels2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSuI_zIUQAW7Lk3Gr0wOjEJfD2v33uaOwpUuudiIlEOTCT-bfJ8ZVL_-x8hVGulE2Fwnzhp-lCUwfWP4_q764O-m6j-s_mUjBT1OXXa_yZwHlcZT-dVJesZI3ttiJu0x4ZBlkkW7FZtGI/s320/jeffels2.jpg" alt="" id="BLOGGER_PHOTO_ID_5598932039425723954" border="0" /></a>And to benefit extra from the iron in the beans, serve with some salad cress and fresh orange juice for vitamin C.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2hw0Mavjr2eXadE81ZlHJtOJVCf4xk5oOfmfrTjMwm3EmbQxu_pojiZqeT6wBr-taz2tS5TjA0F8HOwGek51jjGRkHxR_m1anxoFo6yXjyzEVgioPWbxdEiK4UX0gyMNV1EroZIUZyr4/s1600/jeffels3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2hw0Mavjr2eXadE81ZlHJtOJVCf4xk5oOfmfrTjMwm3EmbQxu_pojiZqeT6wBr-taz2tS5TjA0F8HOwGek51jjGRkHxR_m1anxoFo6yXjyzEVgioPWbxdEiK4UX0gyMNV1EroZIUZyr4/s320/jeffels3.jpg" alt="" id="BLOGGER_PHOTO_ID_5598932036548162546" border="0" /></a>Oum Anashttp://www.blogger.com/profile/13509994597299803571noreply@blogger.com0tag:blogger.com,1999:blog-5934119496698991033.post-63207610079927653302011-04-19T23:52:00.002+01:002011-04-24T01:08:01.200+01:00Ängasoppa<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibMVhfaoaMwcD9gvxKLNg-7ThQvnvVU72yXJTVGhlUaIZgkvvgeqDf4BDEGKwTx5SU_q0hyphenhyphenuaWPTuECZ9UZ3gMTO-nUEkSrU1rxxvLONdWXo-J9vO9H9gcPY4q2sVHB_TdchrtIWgKUFs/s1600/100_6331.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibMVhfaoaMwcD9gvxKLNg-7ThQvnvVU72yXJTVGhlUaIZgkvvgeqDf4BDEGKwTx5SU_q0hyphenhyphenuaWPTuECZ9UZ3gMTO-nUEkSrU1rxxvLONdWXo-J9vO9H9gcPY4q2sVHB_TdchrtIWgKUFs/s320/100_6331.JPG" alt="" id="BLOGGER_PHOTO_ID_5554309779789629394" border="0" /></a>Ängasoppa is a spring and summer soup, preferably made with the first, tender vegetables of spring.<br /><br />4 portions<br /><br />1 small cauliflower head<br />2-3 carrots<br />1 small leek<br />a handful of spinach or mangold<br />2 dl peas<br />5 dl water<br />1 vegetable stock cube<br />2 1/2 tbs flour<br />4 dl milk<br />1 dl parsley<br />salt & pepper to taste<br /><br />Try to find as fresh vegetables as possible, the above mentioned are just a suggestion. I substitute leek with an onion, if I don't have any leeks and I don't recall using parsley...<br /><br />Clean and prepare the vegetables. Cut or dice everything into the same size. Starting with the carrots and cabbage, cover with water and bring to the boil, adding the rest of the vegetables after a few minutes. Cook them until the vegetables have become "al dente" (done, but with some bite, like good spaghetti).<br /><br />Mix the flour with some of the milk and add to the soup. Keep on low heat for about five more minutes.<br /><br />You can also add yolk from an egg and half a decilitre of cream, mixed with a decilitre of the soup, but make sure the soup has only been simmering, not boiling or else the yolk will make it all grainy.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbhyphenhyphenI5tMqGswi433-ekzVRqVZF-o8zhbOnVmLnhOp6_MNQBpc9V6YBsNqR6gSLGxknDYleKn7fumNUoqBTf7plf7x_EP40yEsCetFYX5H6w3rExVDZlW9C6yPHRf98q1AW1R4FWGF61vs/s1600/100_6332.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbhyphenhyphenI5tMqGswi433-ekzVRqVZF-o8zhbOnVmLnhOp6_MNQBpc9V6YBsNqR6gSLGxknDYleKn7fumNUoqBTf7plf7x_EP40yEsCetFYX5H6w3rExVDZlW9C6yPHRf98q1AW1R4FWGF61vs/s320/100_6332.JPG" alt="" id="BLOGGER_PHOTO_ID_5554309781375899474" border="0" /></a>Oum Anashttp://www.blogger.com/profile/13509994597299803571noreply@blogger.com0tag:blogger.com,1999:blog-5934119496698991033.post-40534419557355757492010-12-24T18:46:00.000+00:002010-12-24T18:56:47.646+00:00Burek<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2JAB4dOO2XadDGKuih-qh2zsOKpLkBX8-6r3VQDx-0Q9u3FRzPgcmTIdepyq5ybRV9m7RfbbRs75G-2ZpL9zOnaLYGRJa-iIKli9DOt3xHqNaUq2r6kCIgek12UCx8ms2fjlWfLkCHUk/s1600-h/Picture+223.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2JAB4dOO2XadDGKuih-qh2zsOKpLkBX8-6r3VQDx-0Q9u3FRzPgcmTIdepyq5ybRV9m7RfbbRs75G-2ZpL9zOnaLYGRJa-iIKli9DOt3xHqNaUq2r6kCIgek12UCx8ms2fjlWfLkCHUk/s320/Picture+223.jpg" alt="" id="BLOGGER_PHOTO_ID_5237117653529675954" border="0" /></a>Bureks are spring rolls, also called samosa/sambosa/sambusek. Thin pastry sheets filled with a tasty filling, most commonly minced meat (when filled with cheese they're called fatayer - it's pretty much the same, though). You can make the paper thin sheets yourself (Tammy of <a href="http://tammyssomalihome.blogspot.com/">Tammy's Somali Home</a> <a href="http://tammyssomalihome.blogspot.com/2008/08/sambusasamosa-wrappers.html">shows how on her blog</a>) or buy them at any supermarket (spring roll pastry suits perfectly).<br />Different variants of burek/samosa are eaten all over the world. They seem to have merged somewhat over the years with the spring rolls, summer rolls, egg rolls, börek, et al.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Jc0x1siaeW6S5l69o5fFrE6RWu1LrApC1-Y0Eag2VxyzEfDLFfYZru8vvszAEnoKYk3xGfUcZJUhfEEqrAJIs5uqADalK0AyrZOuSUrQFZovcysmXFqKpRpUt9oH4L4yxAm-J9EF9Zs/s1600/100_6310.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Jc0x1siaeW6S5l69o5fFrE6RWu1LrApC1-Y0Eag2VxyzEfDLFfYZru8vvszAEnoKYk3xGfUcZJUhfEEqrAJIs5uqADalK0AyrZOuSUrQFZovcysmXFqKpRpUt9oH4L4yxAm-J9EF9Zs/s320/100_6310.JPG" alt="" id="BLOGGER_PHOTO_ID_5511750539155548882" border="0" /></a>The most used filling in our house is;<br /><br /><span style="font-weight: bold;">Minced meat filling</span><br /><br />2 tsp olive oil<br />1 onion<br />500 g mince meat<br />olives cut in rings<br />salt, pepper and harissa to taste<br />eggs and chopped parsley<br />soft cheese<br /><br />Fry the onions soft in the oil, add the mince and fry until all the redness is gone. Add olives and seasoning and let it cook for awhile. In the end add eggs and parsley, but don't let it cook dry!<br /><br />Take a spring roll sheet, put about a spoonful of the filling in one corner together with some soft cheese and roll it, tucking in the sides as you go.<br /><br />Deep fry or cook under the grill with some oil brushed over them. If you put the opening down first, you don't need anything to stick the ends to the rolls with.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2JAB4dOO2XadDGKuih-qh2zsOKpLkBX8-6r3VQDx-0Q9u3FRzPgcmTIdepyq5ybRV9m7RfbbRs75G-2ZpL9zOnaLYGRJa-iIKli9DOt3xHqNaUq2r6kCIgek12UCx8ms2fjlWfLkCHUk/s1600-h/Picture+223.jpg"><br /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-6HvnNW4SQVv2C4dmmV8NPlwIniY11jg0PcG0ptcVFjSZtrrKum-y1OkI7VBNZE7B6xFl1WZoXoUkoAZngSySfZyAV0jtBSBn9JDnv5Xm1OqC6vHVS1XiCXPnhRSzURr8SZKpA9lzDrg/s1600/100_6314.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-6HvnNW4SQVv2C4dmmV8NPlwIniY11jg0PcG0ptcVFjSZtrrKum-y1OkI7VBNZE7B6xFl1WZoXoUkoAZngSySfZyAV0jtBSBn9JDnv5Xm1OqC6vHVS1XiCXPnhRSzURr8SZKpA9lzDrg/s320/100_6314.JPG" alt="" id="BLOGGER_PHOTO_ID_5511750543987251186" border="0" /></a><br />According to Wikipedia: Swedes eat 1,2 spring rolls per person per year, the Danish 7 spring rolls per year, and Norway 1,4. lolOum Anashttp://www.blogger.com/profile/13509994597299803571noreply@blogger.com2tag:blogger.com,1999:blog-5934119496698991033.post-34421722933459943712010-12-24T17:34:00.003+00:002010-12-25T02:55:27.244+00:00Swedish toffee<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXpPmhWfYefWu9eG-038a3Yg_BhPXQ1VQJ0q78Izx3mW2sQAa_umfsRJ1dWdo7H6DQS_vMXktqQV_iORfgcJcH8mjSERn1v2xJuaoD-J2IquXoajvEDVMfBPcQfsTrQTbD_i2RnI6R__c/s1600/100_6802.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXpPmhWfYefWu9eG-038a3Yg_BhPXQ1VQJ0q78Izx3mW2sQAa_umfsRJ1dWdo7H6DQS_vMXktqQV_iORfgcJcH8mjSERn1v2xJuaoD-J2IquXoajvEDVMfBPcQfsTrQTbD_i2RnI6R__c/s320/100_6802.JPG" alt="" id="BLOGGER_PHOTO_ID_5554305123697655458" border="0" /></a>Knäck is a traditional Swedish toffee. The name translates into "break" and refers to its hard consistency (reminding of Daim or Skor bars). Some prefer their knäck to be soft and chewy, which is easily attainable by simmering the mix for a shorter time.<br /><br />~Recipe~<br /><br />Heavy cream (any kind of cream that can be cooked will work just fine - such as double or whipping cream)<br />Golden syrup<br />Sugar<br /><br />Measure up equal parts (e.g. 150 ml) of the cream, syrup and sugar in a heavy based saucepan or pot (preferably a large pan for quicker results).<br />Melt it while stirring and bring to the boil. Lower the heat to a simmer, the heat should be high enough to keep the mix boiling without burning to the bottom of the pan.<br />Keep boiling, while stirring, until the mix becomes a bit gluey. Pour a drop of the mix into a glass of cold water. If you can roll it to a hard or chewy ball, it’s done.<br />(You can add chopped almonds to the mix at this stage)<br /><br />Pour into mini paper cups and leave to cool. <span style="font-style: italic; font-weight: bold;">Delicious!</span>Oum Anashttp://www.blogger.com/profile/13509994597299803571noreply@blogger.com0tag:blogger.com,1999:blog-5934119496698991033.post-66370584067216261052010-09-01T15:00:00.000+01:002012-07-18T00:18:28.258+01:00Hareera<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheuTrM55lBi4Xxb9qHUE2Y-EuEENTQa6gafNHsTQ9gT7qF5-BCguoxDpG2xnR4IpZDKAuvz4_AaECsez_zkffZa0tq8d-J1udpgqXnWCoLMowH3aFJm0MxqXUjm7WzCg4dxHGYyttK0Rk/s1600-h/Picture+002.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheuTrM55lBi4Xxb9qHUE2Y-EuEENTQa6gafNHsTQ9gT7qF5-BCguoxDpG2xnR4IpZDKAuvz4_AaECsez_zkffZa0tq8d-J1udpgqXnWCoLMowH3aFJm0MxqXUjm7WzCg4dxHGYyttK0Rk/s320/Picture+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5212786742342377378" border="0" /></a>A very traditional Ramadan soup in the North-Western areas of Africa (mainly Morocco, but also some parts of Algeria). It's good and filling after a long day of fasting, and of course soups are ideal to restore fluids and hide those greens (if you have picky eaters).<br />
It is eaten every day at iftar, until someone has had enough!<br />
<br />
1 lb (450 g) lamb and/or 1/2 lb (225 g) chicken (optional - can be vegetarian as well)<br />
1 big onion, chopped<br />
4 oz (100 g) brown lentils<br />
turmeric, ground cinnamon, paprika (the recipe calls for 1/2 - 1 tsp, I generally use more)<br />
4 pints (2.3 litre) water<br />
1 lb (450 g) ripe tomatoes, peeled, seeded and chopped or mixed (I sometimes omit the fresh tomatoes, or use less)<br />
2 tsp tomato paste<br />
4 oz (100 g) chick peas ( if dried and softened in water over-night, put them in with the water)<br />
a few handfuls of vermicelli<br />
3 tbs fresh, chopped coriander<br />
3 tbs fresh, chopped parsley<br />
1 tbs chopped celery (use the leaves, or if you use the stalks, put them in with the onions)<br />
1 egg<br />
salt & black pepper<br />
Serve with lemon wedges to taste<br />
<br />
<ol><li>Soften the onion (and celery) in the oil on a low heat, add meat and brown.</li><li>Add water, spices and tomato (if the lentils take long to cook, add them as well - some don't take longer than 30 or 40 minutes though, so it's better to add them later).</li><li>Bring to the boil, lower the heat to a simmering and leave to cook for about one and a half hour (30 minutes if you make it vegetarian).</li><li>Add vermicelli, stir and cook for another 10 minutes until the vermicelli is cooked.</li><li>Whisk an egg and pop it into the soup and stir.</li><li>Add salt and pepper to taste and turn off the heat. Add the herbs.</li></ol>Serve with lemon on the side. Moroccans like to have their Hareera with <a href="http://www.google.co.uk/search?hl=en&client=safari&gl=uk&tbm=isch&sa=X&ei=hfIFUPGMC8_4sgaemZCxBg&ved=0CDkQBSgA&q=shebakia&spell=1&biw=320&bih=401#p=0">shabbakiyah</a>.Oum Anashttp://www.blogger.com/profile/13509994597299803571noreply@blogger.com3tag:blogger.com,1999:blog-5934119496698991033.post-15186631764779780302010-08-27T08:47:00.000+01:002010-08-27T08:47:00.431+01:00My first jam<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPMe8CwSmdNuZ3R1dxnzBu4KwFQb_aEgCpYqafLl2PfaZ37hat4XTuvmZ4J6EpzFUjVFUq9saTmrk3PSTUrU31qczYak8nbLyUxg_Th1cpf4BGhawahP6w40HCN2lChkGiibPGGTRp-nU/s1600/100_6216.JPG"><br /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjadUSXtNN4znW10Wsn9zWes4BuTVRKviJOelbxCYEvGvKtkL4Dhjf9maoZZpdRnH4ZqrtsR73wdbFiOE9EJ8cIIYEzgIrJM45eYuDqjYU4j_vx4nL0MN6DfQ-mTKXqfd9IuPiobKe2_lc/s1600/100_6205-2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 253px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjadUSXtNN4znW10Wsn9zWes4BuTVRKviJOelbxCYEvGvKtkL4Dhjf9maoZZpdRnH4ZqrtsR73wdbFiOE9EJ8cIIYEzgIrJM45eYuDqjYU4j_vx4nL0MN6DfQ-mTKXqfd9IuPiobKe2_lc/s320/100_6205-2.jpg" alt="" id="BLOGGER_PHOTO_ID_5506175831741341554" border="0" /></a>My very first jam :) Gooseberry jam. And it was so simple!<br /><br />gooseberries, topped and tailed<br />water, just enough to cover -boil up and then leave to simmer for about half an hour<br />sugar, same amount in weight as berries<br /><br />Let the sugar dissolve, and then heat it up to boiling point and leave to boil for approximately 15 minutes or until it passes the jam test: take some of the jam and put on a cold plate. Let it cool and push it with your finger, if it wrinkles it's ready.<br /><br />Mine took a lot longer than 15 minutes to set, no idea why. Perhaps because I left the skins intact (I didn't want a smooth jam), or maybe I should have cooked it for longer before I added the sugar.<br /><br />Doesn't matter, the end result was delicious! :)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjadUSXtNN4znW10Wsn9zWes4BuTVRKviJOelbxCYEvGvKtkL4Dhjf9maoZZpdRnH4ZqrtsR73wdbFiOE9EJ8cIIYEzgIrJM45eYuDqjYU4j_vx4nL0MN6DfQ-mTKXqfd9IuPiobKe2_lc/s1600/100_6205-2.jpg"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPMe8CwSmdNuZ3R1dxnzBu4KwFQb_aEgCpYqafLl2PfaZ37hat4XTuvmZ4J6EpzFUjVFUq9saTmrk3PSTUrU31qczYak8nbLyUxg_Th1cpf4BGhawahP6w40HCN2lChkGiibPGGTRp-nU/s1600/100_6216.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPMe8CwSmdNuZ3R1dxnzBu4KwFQb_aEgCpYqafLl2PfaZ37hat4XTuvmZ4J6EpzFUjVFUq9saTmrk3PSTUrU31qczYak8nbLyUxg_Th1cpf4BGhawahP6w40HCN2lChkGiibPGGTRp-nU/s320/100_6216.JPG" alt="" id="BLOGGER_PHOTO_ID_5506175837738170034" border="0" /></a>Oum Anashttp://www.blogger.com/profile/13509994597299803571noreply@blogger.com0tag:blogger.com,1999:blog-5934119496698991033.post-34945717973084273392008-08-12T11:53:00.003+01:002010-08-14T23:31:21.488+01:00Mdardrah - Lentils with Rice<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDSUuKk8E_4GZUm1BGGOjmirMUCI0Me30NnEJq4qgP9CvSnZnMQs2NHAmXOd_TardZifh8ddepiLBx3oz8nXTAiY3NzoAG1SsR0DVkxAJB-v7qULsu-jsV3GyMfgin4zOSRpl0xJm7lHg/s1600-h/Picture+171.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDSUuKk8E_4GZUm1BGGOjmirMUCI0Me30NnEJq4qgP9CvSnZnMQs2NHAmXOd_TardZifh8ddepiLBx3oz8nXTAiY3NzoAG1SsR0DVkxAJB-v7qULsu-jsV3GyMfgin4zOSRpl0xJm7lHg/s320/Picture+171.jpg" alt="" id="BLOGGER_PHOTO_ID_5233459067812602674" border="0" /></a><br />2 tbs olive oil<br />1 medium sized onion, sliced<br />3 dl green lentils<br />4 dl rice<br />vegetable stock to cover<br />salt and pepper to taste<br /><br />In a deep pot, fry the onion in the olive oil for about five minutes. Add the lentils and rice together with the salt and pepper and stir well.<br /><br />Add the vegetable stock and stir one last time. There should be enough liquid to reach one centimetre above the rice line.<br /><br />Leave to simmer until the rice is cooked through and you can hear that the water has disappeared.<br /><br />This dish is absolutely delicious served with yoghurt, green salad and brown-fried onions and mushrooms (onions and sliced mushrooms stir-fried until browned with salt and pepper).Oum Anashttp://www.blogger.com/profile/13509994597299803571noreply@blogger.com5tag:blogger.com,1999:blog-5934119496698991033.post-33546856776761970402008-08-12T11:50:00.000+01:002008-08-12T11:50:00.241+01:00Mtabbal, commonly called Baba Ghannoush<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPTbMKb0U4mmT4g13AgPL70rKXfktwEgpm-tl0uKSNp7hi18D-iFo7Ia0-GtPPMvQMTT4WGvoe7OiXoVAFObVBddk4lyDaWiDdrZO35idAcWUJllUDoIcNLL6_uslHPXz93ThN1pw0mQY/s1600-h/081.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPTbMKb0U4mmT4g13AgPL70rKXfktwEgpm-tl0uKSNp7hi18D-iFo7Ia0-GtPPMvQMTT4WGvoe7OiXoVAFObVBddk4lyDaWiDdrZO35idAcWUJllUDoIcNLL6_uslHPXz93ThN1pw0mQY/s320/081.jpg" alt="" id="BLOGGER_PHOTO_ID_5233446363435745250" border="0" /></a><br />This is a yummy dip, often included in Middle Eastern mezze.<br /><br />2 medium-sized aubergines (egg plant)<br />2-3 tablespoons of Tahini (sesame paste)<br />salt, pepper<br />juice of one or two lemons<br />1 garlic clove<br />olive oil<br />a dash of paprika powder<br />parsley for garnishing<br /><br />Poak the aubergines witha fork and put them on a greased oven-proof dish or some aluminium foil. Grill for about minutes, in the oven, turning them occasionally, until the skin has changed colour. Take the aubergines out and peel them once they have cooled off.<br /><br />Put them in a mixing bowl, and add 2-3 tablespoons of Tahini, salt, pepper, the juice of one or two lemons, and 1 crushed garlic clove. Mix with a blender or hand mixer and taste. The garlic should not be too strong, because its taste matures and gets much heavier with time. Add more lemon juice if needed.<br /><br />Arrange the dip in a plate, sprinkle red paprika, drizzle some olive oil over it and decorate with some parsley sprigs.<br /><br />Place it in the fridge, preferrably for at least a few hours before serving it with pita bread as a side dish to a main meal or as an appetizer.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk7XmAhOnCKdFPy238cUeBV18iMqJa5AKTs7g-rp8MqU1akAm184ew6FZO5VkZOW3IutyNp3Qb79aV1UlwnL3HO1-jHbV-AX2LewEAju_CLPsL1lyXeU7pyW6xPaPLxqfuGNrpw6kUphI/s1600-h/079.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk7XmAhOnCKdFPy238cUeBV18iMqJa5AKTs7g-rp8MqU1akAm184ew6FZO5VkZOW3IutyNp3Qb79aV1UlwnL3HO1-jHbV-AX2LewEAju_CLPsL1lyXeU7pyW6xPaPLxqfuGNrpw6kUphI/s320/079.jpg" alt="" id="BLOGGER_PHOTO_ID_5233445575680975666" border="0" /></a>Oum Anashttp://www.blogger.com/profile/13509994597299803571noreply@blogger.com0tag:blogger.com,1999:blog-5934119496698991033.post-2110968461123862782008-08-12T07:28:00.000+01:002008-08-12T07:28:01.979+01:00Semolina Porridge<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL97jOXhtQVST3Mq3jkOI4RY8UKTZ8nox92iGiygvzC0fH72empkNxImORUo6zUv7j13zf2I3_Dkis6i59VsuT645EX2Vk2ttvdcQHn9_pmMdkQR1MeYUpwI_hVWuztBTe8T5fUrpvl9E/s1600-h/Picture+169.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL97jOXhtQVST3Mq3jkOI4RY8UKTZ8nox92iGiygvzC0fH72empkNxImORUo6zUv7j13zf2I3_Dkis6i59VsuT645EX2Vk2ttvdcQHn9_pmMdkQR1MeYUpwI_hVWuztBTe8T5fUrpvl9E/s320/Picture+169.jpg" alt="" id="BLOGGER_PHOTO_ID_5233452624159258562" border="0" /></a><br />4 servings<br /><br />8 dl milk<br />1 1/4 dl semolina<br />1/2 tsp salt<br />sugar, milk<br />toppings: sugar, cinnamon or jam (eg. strawberry jam)<br /><br />Put the milk with salt (and sugar if you want) over the medium hot stove, and add the semolina slowly while stirring, making sure not to get any lumps. When the porridge starts to bubble, lower the heat to its lowest grade and let it simmer for 5 minutes, stirring occasionally. When it has become thick it's done. If it's too watery, let it simmer for some longer or adjust the recipe for next time, adding some more semolina. If it's too thick, add some more milk and stir.<br /><br />Serve with milk and jam or cinnamon.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvQOqTTXMPsBPtNrLjIW1qmJirh-3ygS4I35uesk5hoMfUr7-lmQu6R6TBTxLf8E3KLspZUFp5nfnXCW1FGyJ0fVd34Tw7mmuEo7bnk4XVXO2JPzOxMsPmp_57YX2TrRlRgZ0W8Nk1hys/s1600-h/Picture+170.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvQOqTTXMPsBPtNrLjIW1qmJirh-3ygS4I35uesk5hoMfUr7-lmQu6R6TBTxLf8E3KLspZUFp5nfnXCW1FGyJ0fVd34Tw7mmuEo7bnk4XVXO2JPzOxMsPmp_57YX2TrRlRgZ0W8Nk1hys/s320/Picture+170.jpg" alt="" id="BLOGGER_PHOTO_ID_5233452713289051810" border="0" /></a>Oum Anashttp://www.blogger.com/profile/13509994597299803571noreply@blogger.com0tag:blogger.com,1999:blog-5934119496698991033.post-82441368197898342762008-08-10T16:49:00.000+01:002008-08-12T03:52:23.176+01:00Whole-meal bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9MApcjPE6oI54nWnAoCnUmbAcWbH5rDOaFeTY-SNjU13BX_jN8epGoW8MI1BmjQ9hB-BvDMIps-3F4p57Vosu_Ptuvx2umgghKx6vuTVDesy5dsAwlC2QBfO1EyOH07FZJU9U0sBuH3w/s1600-h/037.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9MApcjPE6oI54nWnAoCnUmbAcWbH5rDOaFeTY-SNjU13BX_jN8epGoW8MI1BmjQ9hB-BvDMIps-3F4p57Vosu_Ptuvx2umgghKx6vuTVDesy5dsAwlC2QBfO1EyOH07FZJU9U0sBuH3w/s320/037.jpg" alt="" id="BLOGGER_PHOTO_ID_5219851792200051058" border="0" /></a><br />I love baking. Some of the simplest breads are what people love the most, and this is a bread with a simple recipe :)<br /><br />0.5 kg whole-meal flour<br />0.5 kg white flour<br />1 tbs dry active yeast (tepid water and sugar to activate dry yeast)<br /><span style="font-style: italic;">or</span> 0.25 g fresh active yeast (ask at a local bakery or supermarket bakery, you might get it for free)<br />1 tbs salt<br />water<br /><br />Activate the yeast, if needed. Add the dry ingredients and then add water to make a dough, while mixing it all together. When I bake, I use eye-measurements, so take my instructions 'with a pinch of salt'.<br />Knead for about ten minutes and leave to rise to double size approximately 1 hour.<br />After it has risen, punch down the dough (knead it again) a few minutes and divide it. Make three big round loaves or the shape you're familiar with. Leave to rise another twenty minutes.<br />Bake in medium hot oven (180°C, gas mark 7?) for 40 minutes.Oum Anashttp://www.blogger.com/profile/13509994597299803571noreply@blogger.com1tag:blogger.com,1999:blog-5934119496698991033.post-57915220912840813622008-07-22T14:18:00.003+01:002009-08-29T23:17:34.838+01:00Eight Reasons Why Menu Planning Is A Terrible Idea<p align="center"><span style="color: rgb(0, 0, 0);font-size:85%;" >By Christine Steendahl</span></p> <p align="left"><span style="color: rgb(0, 0, 0);font-size:85%;" >Have you heard about meal planning lately? Families are busy and getting busier all the time. As families work on getting organized, many home managers are turning to meal planning as a way to eliminate the evening stress in their homes.<br /><br />However, meal planning is not for everyone. Here are eight reasons why meal planning just may be a terrible idea for you and your family.<br /><br />1. You enjoy eating unhealthy fast-food three to five times per week.<br /><br />2. You love the taste of pre-packaged preservative packed frozen convenience food.<br /><br />3. Spending $200 and 2 hours at the grocery store, only to come home to discover that there is nothing to cook for dinner is one of your favorite things to do.<br /><br />4. You enjoy the stress of running around like crazy at dinner time trying to figure out what to cook while your children and husband are hungry and crabby.<br /><br />5. You like your food rut of spaghetti, hot dogs, pizza, repeat.<br /><br />6. You have no other way to spend the extra $100 you spend each week eating out.<br /><br />7. You have nothing better to do at 5 o’clock every day than to go to the grocery store. It’s enjoyable to daily spend extra money on groceries as additional items “fall” into your cart.<br /><br />8. You have no desire to enjoy a home cooked meal around the dinner table with your family. You feel spending time with your family is a complete waste of time.<br /><br />If you agree with the above statements please do not ever try meal planning – it is probably a terrible idea. On the other hand, if you possibly disagree with at least one of the above statements perhaps it is time to give menu planning a try!<br /><br /></span><span style="color: rgb(0, 0, 0);font-size:85%;" >Christine Steendahl Is The Founder Of Dine Without Whine – A Family Friendly Weekly Menu Planner. She Helps Families Eliminate The Dinner Hour Stress And Re-Discover The Pleasure Of The Dinner Hour! For A Free Sample Menu Visit <a href="http://www.dinewithoutwhine.com/offer" title="http://www.dinewithoutwhine.com/offer" target="_blank"> http://www.dinewithoutwhine.com/offer</a></span></p>Oum Anashttp://www.blogger.com/profile/13509994597299803571noreply@blogger.com2tag:blogger.com,1999:blog-5934119496698991033.post-71238030281593948772008-06-27T21:33:00.005+01:002010-06-08T19:10:57.918+01:00Veiled Beauties ;-)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtx-g0wmTRnjpeXMXAtwdHNzK3e8K52S0d20FGu4oPoAs57xlzh5zeGIRidG-9qrQyBxCDQciHiwxe5V9KAWCb-RIDl5MBUb3DMDJno58T9wdN7TWmVfLnc5e6us8cmNiMCZ7wb5X2m84/s1600-h/071.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtx-g0wmTRnjpeXMXAtwdHNzK3e8K52S0d20FGu4oPoAs57xlzh5zeGIRidG-9qrQyBxCDQciHiwxe5V9KAWCb-RIDl5MBUb3DMDJno58T9wdN7TWmVfLnc5e6us8cmNiMCZ7wb5X2m84/s320/071.jpg" alt="" id="BLOGGER_PHOTO_ID_5216154656422695698" border="0" /></a>Fateerah or Mahjubah (pl. Fataayer, Mhaajeb)<br /><br />1kg semolina flour (I've tried both fine and coarse, coarse is less sticky in my opinion)<br />1tbs salt<br />water<br />oil<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-aFW032DPblGVuAl84dgVQ8Rm3QBc9dBL6F3pVEbZoL4ageNVPW0Ut4LRIIR9gOEwumRt8_b2UpdBri1qPi-PzIJt4ZFf3g2E8agQoNeJ9NDTrXTlKoAQ3ksjqmDd1jq_820QS5Cj1yc/s1600-h/046.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-aFW032DPblGVuAl84dgVQ8Rm3QBc9dBL6F3pVEbZoL4ageNVPW0Ut4LRIIR9gOEwumRt8_b2UpdBri1qPi-PzIJt4ZFf3g2E8agQoNeJ9NDTrXTlKoAQ3ksjqmDd1jq_820QS5Cj1yc/s320/046.jpg" alt="" id="BLOGGER_PHOTO_ID_5215927271884635474" border="0" /></a>Add water to the semolina and salt.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrGgm5ZH1GB1iRTjpqs9Or2RiJiLmMYWAeeQQOTV-WBYxpirMIYSVMGsfD9tfAwECdut2xFfZfaRCUyXpPih4B3wX59BaMmnn3Uq8z5X4bFo0Ev0z67zrirBAzX8rgLfHUtA6f4MkrPXs/s1600-h/048.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrGgm5ZH1GB1iRTjpqs9Or2RiJiLmMYWAeeQQOTV-WBYxpirMIYSVMGsfD9tfAwECdut2xFfZfaRCUyXpPih4B3wX59BaMmnn3Uq8z5X4bFo0Ev0z67zrirBAzX8rgLfHUtA6f4MkrPXs/s320/048.jpg" alt="" id="BLOGGER_PHOTO_ID_5215949532197950962" border="0" /></a>Mix it into a dough.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsHZoDKJgyyNm8uQWV0Cn43zQmIDxhEntJN_JrrEYrLYrK2dxb7RqEsi7sBxBYF_7tl0n76HqIeNjaeesgHN2R7YoIWErAAzSqFvu4B6GB4Lad8PLchn0QNIHUtW70i0l5lp_x4WNgoDw/s1600-h/051.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsHZoDKJgyyNm8uQWV0Cn43zQmIDxhEntJN_JrrEYrLYrK2dxb7RqEsi7sBxBYF_7tl0n76HqIeNjaeesgHN2R7YoIWErAAzSqFvu4B6GB4Lad8PLchn0QNIHUtW70i0l5lp_x4WNgoDw/s320/051.jpg" alt="" id="BLOGGER_PHOTO_ID_5215950011199150642" border="0" /></a>Start kneading by lifting the opposite side of the dough into the middle and pressing with the base of your palms.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn4HPz-Uq2Lwt-Bv-n8rK6nMKcGyBXSxEozPnunmYG0x9wqqvVpXGAzJBzY9bIhMMh35iq9vDfUZGYY7FAvgBGo5MdYsSChta8PKg2hgCmHN5G9ht6WAkLCz6XcbLATBzb3Cb9L84sAaQ/s1600-h/053.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn4HPz-Uq2Lwt-Bv-n8rK6nMKcGyBXSxEozPnunmYG0x9wqqvVpXGAzJBzY9bIhMMh35iq9vDfUZGYY7FAvgBGo5MdYsSChta8PKg2hgCmHN5G9ht6WAkLCz6XcbLATBzb3Cb9L84sAaQ/s320/053.jpg" alt="" id="BLOGGER_PHOTO_ID_5216151377982142882" border="0" /></a>More power is put into the kneading, if you sit on the floor, with the dough in front of you, in a big tray or plate (traditionally they use a big wooden "qas'ah").<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoI6NJVPzzwEJNWYqrcB9ra-Ik1kOElH2JNBY1_aF8NcMqb912Y1-A795EKgW6JJ8RqyXude-ELla3nLMPZSV_HH-Ug_GOTGN8jPzXWzntFwBNzXWJC07VhBUcnAXtbEMQvRyLs9r_bTg/s1600-h/057.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoI6NJVPzzwEJNWYqrcB9ra-Ik1kOElH2JNBY1_aF8NcMqb912Y1-A795EKgW6JJ8RqyXude-ELla3nLMPZSV_HH-Ug_GOTGN8jPzXWzntFwBNzXWJC07VhBUcnAXtbEMQvRyLs9r_bTg/s320/057.jpg" alt="" id="BLOGGER_PHOTO_ID_5216151467970973250" border="0" /></a>And it takes a lot of strength to do these. I normally knead for at least half an hour, slowly adding a hand ful of water at a time.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIFamf2RO28jPgb6FBxYeDrX6vqdYOO85CQ6PlzYpyqUJ2Vcq0zspeVVafr_w_fL8mLDxvMphYXFOtlGUe72MzBNCXyw-gX4hCmxzRyyWOheuIePRLB2vEo4JTBrU-7V_KF8CLsMMZ-5E/s1600-h/058.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIFamf2RO28jPgb6FBxYeDrX6vqdYOO85CQ6PlzYpyqUJ2Vcq0zspeVVafr_w_fL8mLDxvMphYXFOtlGUe72MzBNCXyw-gX4hCmxzRyyWOheuIePRLB2vEo4JTBrU-7V_KF8CLsMMZ-5E/s320/058.jpg" alt="" id="BLOGGER_PHOTO_ID_5216725055516786306" border="0" /></a>When the dough is wet, it's easier to work the water into the dough with your knuckles, until it stops playng around.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBJ173z99yof2eyNLu984vYXY8HVv7nEEvcwI5uK3aItHMKedx8EKCVMUSsl9P8PXBIK8r_XdXaj3W2df3xUToh0_9RzTBEArPO_vp19kv7G8XdLseqL9PG-ztF9cKEassKilPThGV2qk/s1600-h/052.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBJ173z99yof2eyNLu984vYXY8HVv7nEEvcwI5uK3aItHMKedx8EKCVMUSsl9P8PXBIK8r_XdXaj3W2df3xUToh0_9RzTBEArPO_vp19kv7G8XdLseqL9PG-ztF9cKEassKilPThGV2qk/s320/052.jpg" alt="" id="BLOGGER_PHOTO_ID_5215958849553885650" border="0" /></a>Knead until the dough feels soft and elastic. Let the dough rest.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5nMnWkXLQrPdI_5wGHDAT5pRx7BqwglXb9XEFfM1NtcDozixRPo8po7-XlPTqseevRFsRBnWx3i3MxoeNjNnsb5exP71lx6Swya-4AgnSEg6xLdXpnBJfykDG_ZWZqrl2l6O622BmiG8/s1600-h/059.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5nMnWkXLQrPdI_5wGHDAT5pRx7BqwglXb9XEFfM1NtcDozixRPo8po7-XlPTqseevRFsRBnWx3i3MxoeNjNnsb5exP71lx6Swya-4AgnSEg6xLdXpnBJfykDG_ZWZqrl2l6O622BmiG8/s320/059.jpg" alt="" id="BLOGGER_PHOTO_ID_5216151641044178754" border="0" /></a>For a classical Mahjubah, fry some sliced onion, garlic, then add peeled, seeded and cut tomatoes, (animal fat - but I left that out) and hot chilli. Season with salt and pepper. Cook together and put aside.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMRbN5ZlA69AhAOqb49pPjDZwBza1mAjLw1Ts2EZ5jePggfvD_9YIRXuyUPFkt9qNyyhVppbvlOY0UERNRNRCFVwGkEUAn7vICexzzorLAUk8R7N6yvu30JmIMngpDjcrh34PuilYhbTM/s1600-h/061.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMRbN5ZlA69AhAOqb49pPjDZwBza1mAjLw1Ts2EZ5jePggfvD_9YIRXuyUPFkt9qNyyhVppbvlOY0UERNRNRCFVwGkEUAn7vICexzzorLAUk8R7N6yvu30JmIMngpDjcrh34PuilYhbTM/s320/061.jpg" alt="" id="BLOGGER_PHOTO_ID_5216151769990396226" border="0" /></a><br />Divide your dough into balls the size of golf balls, or a little bit larger. Fill a cup with vegetable oil, and pour some of it on your work top. Take one ball, put it on the oily surface. Press it on the work top, drizzle some oil over it, and press until it has a diameter of approximately 35-40 cm, and is very thin. Use the base of your palms and work from the middle out, press the edges, where needed, with your fingers. It doesn't matter if it tears <span style="font-style: italic;">a little</span>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicP3tirrW8hFHkqS7kZoP9zFaRHzWPvP0zjCI8BNZy89mWQg1qwcGkap0PWiA7ndFWfM0GV5i9FV5C4UlOJNrCdzWDH5cff3SzrwgwURTMDx809wNlHvyU3Uf6g6HoqIP-xkd0eiSODvM/s1600-h/063.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicP3tirrW8hFHkqS7kZoP9zFaRHzWPvP0zjCI8BNZy89mWQg1qwcGkap0PWiA7ndFWfM0GV5i9FV5C4UlOJNrCdzWDH5cff3SzrwgwURTMDx809wNlHvyU3Uf6g6HoqIP-xkd0eiSODvM/s320/063.jpg" alt="" id="BLOGGER_PHOTO_ID_5216151868005029442" border="0" /></a>Some bake them like this.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp9cSY9TxGZOl9FUiDBBGImnzfkEyMaO8iFENAkZmqchRBhkvzqV2WSOmGCSJjsL2Ul3WpNffHml6oRPB4lUgDME3Kp2k54m8uC3yafO0PXT2XubKB1TjUPG5qXMkv-BMOB-Sl3a9xgqk/s1600-h/Picture+084.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp9cSY9TxGZOl9FUiDBBGImnzfkEyMaO8iFENAkZmqchRBhkvzqV2WSOmGCSJjsL2Ul3WpNffHml6oRPB4lUgDME3Kp2k54m8uC3yafO0PXT2XubKB1TjUPG5qXMkv-BMOB-Sl3a9xgqk/s320/Picture+084.jpg" alt="" id="BLOGGER_PHOTO_ID_5216224170153162626" border="0" /></a><br />We fold them like this.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrWDoHswP3GsSDinbAXM2o8CwbM6penTlnemtpbHJ4vYpbC-xX3O33y4Rjit20TuYYn5mLX5YGouB8UWwcLUldRXa20HNuvHkhGVmRVfRZzdd9crWqDIJU80zryt4QItbA3gFk6Femj4s/s1600-h/064.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrWDoHswP3GsSDinbAXM2o8CwbM6penTlnemtpbHJ4vYpbC-xX3O33y4Rjit20TuYYn5mLX5YGouB8UWwcLUldRXa20HNuvHkhGVmRVfRZzdd9crWqDIJU80zryt4QItbA3gFk6Femj4s/s320/064.jpg" alt="" id="BLOGGER_PHOTO_ID_5216152026775087506" border="0" /></a><br />When we make Mhaajeb, we put the spicy filling on the first fold. I tried eggs too, this time, but it didn't work so well. I'll have to practice it more, or look for a better way of doing it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7y40bz3qnYrm91khhQtIGE5_QG2935R0-AAHI1D6150yJ5ruosskv1F06_KGvh-HISc0nnHLo7RS525Pb-fsybpY4tLpc6AMPawGP_rJLxQ65j1SttbX5NyjM3QTSRZP4j2-VR9peyA0/s1600-h/065.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7y40bz3qnYrm91khhQtIGE5_QG2935R0-AAHI1D6150yJ5ruosskv1F06_KGvh-HISc0nnHLo7RS525Pb-fsybpY4tLpc6AMPawGP_rJLxQ65j1SttbX5NyjM3QTSRZP4j2-VR9peyA0/s320/065.jpg" alt="" id="BLOGGER_PHOTO_ID_5216152145790870754" border="0" /></a><br />First fold goes from the bottom to the middle. The second, from the top and over. It's really tricky to keep the right size and thickness with the fillings inside. It helps to wait with the folding to the last second, just before tossing it into the pan.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1pQmlaOyZT8rZvjlWYRGEoJYJ-FoaxG7gq4Ry2ZK1-wuU0kMeuS_7-YOeQ9fkN1GGdgn3jWbkWuzKeexERDn3GQQRR_3Zl6tVbwaQ8drNvaA3cWpgBK0zw9XJS6inx5PRvYdHOUvaCLo/s1600-h/066.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1pQmlaOyZT8rZvjlWYRGEoJYJ-FoaxG7gq4Ry2ZK1-wuU0kMeuS_7-YOeQ9fkN1GGdgn3jWbkWuzKeexERDn3GQQRR_3Zl6tVbwaQ8drNvaA3cWpgBK0zw9XJS6inx5PRvYdHOUvaCLo/s320/066.jpg" alt="" id="BLOGGER_PHOTO_ID_5216154166068930034" border="0" /></a><br />When folded twice, you fold in the sides.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDTVRb8wu8yKxDAhgTuFTzibHRP3kFgt376utObcoQIo_jQ9yPT0sKvvQY6bzZgtymPhltILUx76iVX8KVhORirEHhGXbudDzHxW5SPW-rCECzZpvEUpmqtYo8SeQrdkWkakzSMrewpN4/s1600-h/067.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDTVRb8wu8yKxDAhgTuFTzibHRP3kFgt376utObcoQIo_jQ9yPT0sKvvQY6bzZgtymPhltILUx76iVX8KVhORirEHhGXbudDzHxW5SPW-rCECzZpvEUpmqtYo8SeQrdkWkakzSMrewpN4/s320/067.jpg" alt="" id="BLOGGER_PHOTO_ID_5216154346269358674" border="0" /></a><br />If need be, press it back into shape after the folding (it's very elastic). Be careful if it has stuff folded into it. Put it in a pre-heated pan over medium heat. Drizzle some oil on it. When it has changed colour on the top, you know it has cooked through and can flip it over to give both sides a golden-brown surface. I use a teflon pan, which helps me cut the amounts of oil used. Traditionally, an upside-down tagine base over a gas fire is used.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHWX4kQ8_T-5bE-WUum_bdJjCkr2EIdAvP-SVj6BuDLpFDs0PIKdzU6qEMK-b_R9pgLlHSC2PtOCJVcmgJKB447vYRqiPcoO6WeMe_LuVJ5y6lEPGQnP5BfXVqf9x-LWph1OjheekXY-0/s1600-h/068.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHWX4kQ8_T-5bE-WUum_bdJjCkr2EIdAvP-SVj6BuDLpFDs0PIKdzU6qEMK-b_R9pgLlHSC2PtOCJVcmgJKB447vYRqiPcoO6WeMe_LuVJ5y6lEPGQnP5BfXVqf9x-LWph1OjheekXY-0/s320/068.jpg" alt="" id="BLOGGER_PHOTO_ID_5216154445506966978" border="0" /></a><br />There you have it! Delicious with some honey melted on top, accompanied with some tea or a glass of milk. Mhaajeb can be served as a light lunch.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaxf_2iHZzoVnWIkOS8qXiCOxaascvPiTVmCvps7t3etszd63kDlPVGY30ZNSqhaXJ9Idux5q313_LVY2rMTRVq-EF4GAqrxD8s2_XMP-IGbhZdmGK-Wwz4Xw8Fggo0Tif6ChUAA6T8DQ/s1600-h/069.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaxf_2iHZzoVnWIkOS8qXiCOxaascvPiTVmCvps7t3etszd63kDlPVGY30ZNSqhaXJ9Idux5q313_LVY2rMTRVq-EF4GAqrxD8s2_XMP-IGbhZdmGK-Wwz4Xw8Fggo0Tif6ChUAA6T8DQ/s320/069.jpg" alt="" id="BLOGGER_PHOTO_ID_5216154549144933026" border="0" /></a>Oum Anashttp://www.blogger.com/profile/13509994597299803571noreply@blogger.com6