Recipezaar: Historical/Traditional,Asian recipes

Cottage Cheese Pie

Sun, 04 Nov 2007 02:08:59 -0500

This is an eastern Mediterranean version. The influence of this type of dough manipulation reaches as far as the popular Austrian "Apfel strudel". The dough is used in this way all over middle east with slight differences and also Balkans and Central Europe. -- posted by skviki

Curried Turkey or Chicken Salad With Cashews

Tue, 27 Nov 2007 19:02:20 -0500

A variation on the variation of the one Julie found at epicurious.com. Very refreshing and delicious. It can be made ahead to sit in the fridge for a while. A good use for leftovers. -- posted by Sarah Chana

Ami's Zarda

Tue, 04 Dec 2007 02:00:50 -0500

Nice yellow fluffy rice with almonds, sugar and raisins. This is my mom's famous recipe. It's different from the traditional Zarda with lots of oil and sugar. Saving it here for my coming generations. -- posted by Ratatouilleee

Boiled Peanuts in the Shell

Wed, 12 Dec 2007 01:49:37 -0500

These go great with cold beer on hot summer nights. They are a northern Chinese snack -- posted by Spicy Little Sister

Special Leche Flan

Mon, 31 Dec 2007 15:34:52 -0500

Leche flan, though only has a few ingredients, requires quite a few tricks to be good leche flan. Straining the egg mixture with cheesecloth is an important step. This process removes the foams that may create bubbles when flan is cooked. Soft cotton cloth will work just as well. Lineras can be bought in any Asian supermarket. If unavailable a cake pan or any small-sized aluminum pans will do. -- posted by www.thecookmobile.com

Kidney Bean Tashrib

Wed, 02 Jan 2008 21:49:34 -0500

This meal is popular in Iraq. It is very tasty, very simple and eaten mostly on weekends--for breakfast or lunch with fried eggs and green onions on the side. A very important note is that this recipe is only made with RED kidney beans only which is mandatory. You can eat it with your fingers or with a fork; it is really up to you. -- posted by hoda

Chinese Steamed Fish in Sauce

Thu, 24 Jan 2008 20:22:07 -0500

This dish is especially popular for Chinese New Year, the fish symbolizing longevity. Chinese people enjoy the entire fish intact when it comes to the table: head, tail, fins, skin, and never mind the bones! Whole fish is considered more flavorful than fillets. Red snapper is a good choice for this fish, but choose whichever fish you prefer. When I was in China, the sauce had more vinegar than soy sauce in some restaurants and homes, so you can adjust this to your own taste. From a Chinese cooking site -- posted by Stella Mae

The Raffles Hotel Original Singapore Gin Sling Cocktail

Sun, 03 Feb 2008 14:15:17 -0500

The Singapore Sling is one of those wonderful drinks that we probably have all heard of, but perhaps have never had. And because this recipe is often incorrectly recorded in most recipe books, even if you've think you've had it, you probably haven't. One of the key, and often overlooked ingredients in this drink is Benedictine. While the resulting flavour is not overly predominate, it does add a certain taste profile that would be totally missing without this secret ingredient. None dispute that the Singapore Sling was originally created by Mr. Ngiam Tong Boon for the Raffles Hotel in Singapore. However that is where the agreements end. The exact date is in question, with some people claiming it was in 1915, some 1913, while the hotel itself claims that it was created sometime prior to 1910. There is also plenty of disagreement as to how closely the current version of this drink that is served at Raffles is to what was originally served. Apparently the original recipe was lost and forgotten sometime in the 1930's, and the drink that they currently serve at the hotel's Long Bar (see recipe below) is based on memories of former bartenders, and some written notes that they were able to discover. Whatever the truth may be, this "iconic" drink is still enjoyed today, as much as it was back in the early 20th century! Maybe, the only way to really appreciate this cocktail, is to sip it slowly whilst sitting in a rattan chair, under the ceiling fans in the Long Bar at Raffles Hotel! -- posted by French Tart

Chinese New Year Almond Cookies

Fri, 08 Feb 2008 19:57:37 -0500

Since it is the beginning of the Chinese New Year tomorrow, I figured the almond cookie would be a great treat for the occasion. In my search for the perfect recipe, I stumbled upon an article written a couple years back in the San Francisco Chronicle. The author dismisses the use of the obligatory, whole almond (usually found in the center of the cookie) and instead provides a new twist. Using a mixture of Chinese five-spice powder, brown sugar, and crushed almonds, her recipe provides a nice topping that gives a kick with both sweet and spicy flavors. View the full recipe at http://www.bakesimple.com/cookies/chinese-almond-cookies/ -- posted by bakesimple.com

Traditional Kuwaiti Tea

Mon, 11 Feb 2008 19:34:08 -0500

This is the everyday tea that you will find being served in all the households in Kuwait. It is refreshing & with a delicate flavour & aroma. -- posted by Um Safia

Afghan Ambrosia - Haf-Miwah

Tue, 12 Feb 2008 01:05:52 -0500

A recipe from restauranteur Sayed Ahmad Shah. This makes wonderful use of apricots.... NB: Time to make doesn'r include chilling time! -- posted by Um Safia

Afghan Rice Pilaf With Chicken and Yogurt - Bor Pilau

Tue, 12 Feb 2008 17:47:17 -0500

This recipe comes from Helen Saberi's book - The Afghan Food & Cookery. Pilaf or pilau is a classic Afghan dish. The use of yogurt is also classic and it makes a delicious sauce. Ground red pepper is commonly found in North African & some Asian dishes, if you cannot find it use hot paprika or a mix of regular paprika with a little cayenne added. -- posted by Um Safia

Maftoul With Chicken - Middle Eastern (Israeli Cous Cous)

Tue, 12 Feb 2008 18:07:55 -0500

Maftoul is basically very large couscous. You can use Lebanese couscous, Israeli couscous, Berkukis etc for this beautiful dish. Easy to make! -- posted by Um Safia

Afghan Tea - an Authentic Family Recipe

Thu, 14 Feb 2008 02:53:39 -0500

This is a great recipe for the typical tea drunk in Afghani homes. It is easy to make and very warming. Traditionally you drink it with sugar but if you wish to leave it out or sub with Splenda etc, that's OK! -- posted by Um Safia

Traditional Iraqi 'casserole'- Tepsi Baytinijan

Wed, 27 Feb 2008 00:12:53 -0500

In Iraq Tepsi Baytinijan is a very famous dish. This recipe is from an Iraqi blog on the 'net & is absolutely delicious. The recipe is easy to make........... -- posted by Um Safia

Qishr - Yemeni Ginger Coffee

Wed, 27 Feb 2008 00:14:30 -0500

A very different kind of coffee to what many of us are used to! Qishr is a traditional spiced coffee drunk in Yemen. Drink in small coffee cups such as espresso cups or as we call them in Arabic ' Finjaan'. Adjust the sugat to taste but in Yemen it is drunk SWEET! -- posted by Um Safia

Pa Thong Ko - Thai Donuts / Doughnuts

Wed, 27 Feb 2008 01:11:40 -0500

"Pa Thong Ko" are traditional Thai doughnuts. If you've ever been to Thailand you will have seen the street vendors selling these treats at breakfast time! Time to make doesn't include resting time..... -- posted by Um Safia

Nasi Kuning - Festive Yellow Rice. Indonisian Rice With Pandan..

Wed, 27 Feb 2008 01:12:33 -0500

This is an easy recipe for a traditional Indonisian style festive rice. The key flavours are lemongrass, coconut & pandan. This recipe is from 'Recipes from our Thai kitchen'. Nasi Kuning goes perfectly with 'kacang panjang kecap' (long beans in sweet soy sauce). -- posted by Um Safia

Kacang Panjang Kecap - Indonesian Green Beans in Sweet Soy

Wed, 27 Feb 2008 01:50:36 -0500

This is a simple but delicious Indonesian recipe for French / green beans. It goes perfectly with Nasi Kuning (festive yellow rice). This recipe comes from 'Recipes from our Thai kitchen'. Time to make doesn't include resting time. -- posted by Um Safia

Riyadh Rice - Middle Eastern Favourite!

Thu, 28 Feb 2008 01:45:06 -0500

Rice cooked with meat & wonderfully aromatic spices.... -- posted by Um Safia

Bo-Kaap Cape Malay Kerrie - South African Cape Malay Curry

Fri, 29 Feb 2008 22:34:38 -0500

This distinctive and tasty authentic curry relies heavily on the special blend of spices, known as Cape Malay curry powder. Cape Malay curries are famous for their fruity and full-bodied flavours, making good use of local colourful vegetables or meat and fish, they are not as hot as the curries used in the Indian kitchen. This "secret" recipe hails from one of the steamy kitchens in the vibrant Bo-Kaap area of Cape Town; it was on a recipe sheet given to my mum from a spice shop in that wonderful area, in the 1950's. The Bo-Kaap area is a treat; the houses are painted gorgeous bright colours that won't fail to make you smile, there are always children playing in the streets and the haunting call of the muezzin will remind you of exotic destinations such as Istanbul and Cairo. And then there's the smell of spices that wafts through open doorways and comes rushing out at you as you walk past Atlas Trading, the local spice emporium. You might be just minutes from the centre of elegant and sophisticated Cape Town, but you'll feel as though you're in a different country. Serve this curry with yellow rice and a variety of sambals and atjars. -- posted by French Tart

Arminyan Plov (Armenian Pilaf)

Fri, 29 Feb 2008 23:21:23 -0500

This recipe is the speciality of the Dvin Hotel, Yerevan, Armenia and was served to me at a dinner party. -- posted by Celticevergreen

Azerbaijani Plov (Azerbaijanian Pilaf)

Fri, 29 Feb 2008 23:21:48 -0500

Recipe from the Intourist Hotel in Baku, Azerbaijan. Found in my grandmother's old recipe box. Dates from the '60's. -- posted by Celticevergreen

Kazaki Oreshki Plov (Kazaki Nut Pilaf)

Fri, 29 Feb 2008 23:22:19 -0500

Recipe is from the Best Eastern Dostyk hotel in Almaty, Kazakhstan. From my grandmother's recipe box and dates from the '60's. -- posted by Celticevergreen

Bo-Kaap Cape Malay Curry Powder - South African Spice Mixture

Fri, 29 Feb 2008 23:41:29 -0500

My take on Cape Malay curry powder; I devised this when I finally finished my precious box of this type of curry powder, that had been sent to me in a Herbs and Spices swap by Zurie! I checked the ingredients list and finally after a little trial and error, I came up with this, and it is a pretty close match! Influenced by Malay cuisine, Cape/Malay curry powder/masala is a blend of sweet and pungent spices to include cloves, cardamon, fennel, mustard, coriander, turmeric, fenugreek, a little chilli and black pepper. A curry powder/masala of a mild heat yet full of the flavours you expect in Indian curry. This curry spice mix is wonderful in all types of curries, but especially authentic Cape Malay style cuisine, and of course curries. -- posted by French Tart

Othmaliye - Traditional Middle Eastern Dessert Pastry

Sun, 02 Mar 2008 21:10:47 -0500

Delicious with strong black coffee, this is an easy Middle Eastern dessert pastry. This recipe comes from Nestle. If you can't get hold of the Nestle Cream use lightly sweetened mascarpone, cream cheese or ricotta. -- posted by Um Safia

Sabsa Govurma Plovu (Pilaf With Lamb and Herbs)

Sun, 02 Mar 2008 21:14:13 -0500

Azerbaijian tradition states that this dish be served as an accompaniment to Plov (or Pilaf). I recommend serving with Arminyan Plov (Armenian Pilaf) Recipe #289309, Azerbaijani Plov (Azerbaijanian Pilaf) Recipe #289313, or Kazaki Oreshki Plov (Kazaki Nut Pilaf) Recipe #289315. If you were offering this to guests you would have several accompaniments along with the main dish of plov. Plov is what we call pilaf, a dish associated with the Middle East, put popular in Russia and former Soviet Central Asia as well. It originates with the Mongols and the Chinese and spread along the Silk Road to the West. One western version is paella from Spain. -- posted by Celticevergreen

Soko Khakhvita Da Kindzit (Mushrooms With Onions and Cilantro)

Mon, 03 Mar 2008 18:57:55 -0500

This mkhali recipe is traditional Georgian. -- posted by Celticevergreen

Khachapuri (Georgian Cheese Bread)

Mon, 03 Mar 2008 18:58:24 -0500

This Georgian national dish comes in many variants. This recipe normally is made with matsoni yogurt (Bulgarian or Turkish yogurt is ok) and sulguni cheese. Khachapuri can be found at numerous snack kiosks and from street traders at markets or subway stations. In times of crisis, it is also sold from a hand extended from the window of a ground-floor apartment. It should never be missing from the everyday table or the buffet table at parties. -- posted by Celticevergreen

Turon (Sweet Fried Banana Spring Rolls)

Mon, 03 Mar 2008 19:47:58 -0500

These are famous sweet Filipino snacks sold in sidewalks. Very simple to make and a traditional comfort food for many households. Basics would just be the bananas, sugar and wrapper but adding the jack fruit makes all the difference and is preferred by most. Note: There are different types of spring roll wrappers. Get the non-translucent ones, if ever. -- posted by Pneuma

Al Kabsa - Traditional Saudi Rice (& Chicken) Dish

Tue, 04 Mar 2008 00:18:08 -0500

Al Khabsa / Khabsa is very traditional. It can be made with many variations - this is just one of them - I hope to post more! Use chicken for this recipe, my others have lamb instead.....I have revised the recipe as of 09/02/09, although when I cook it the amounts are correct - perhaps it's the rice I use? -- posted by Um Safia

Al Kabsa - Traditional Saudi Rice (& Meat) Dish

Tue, 04 Mar 2008 00:25:39 -0500

This is my meat (lamb) version of Al Kabsa / Kabsah. Kabsa is one of the most famous of all the traditional Saudi dishes & is actually easy to make! See my other recipes for the chicken version....... -- posted by Um Safia

Al Kabsa - Ancient Arabian Chicken and Fragrant Rice

Tue, 04 Mar 2008 01:27:35 -0500

This classic Arabian dish is Saudi Arabian in origin, and is believed to originate from the nomadic Bedouin tribes centuries ago. Arabic cuisine has its roots in tent cookery. Nomadic tribes could use only transportable foods such as rice and dates, or their nomadic stock like sheep and camels in their recipes. As the caravans journeyed throughout the Middle East, new seasonings and vegetables were discovered and added to the existing repertoire. Each new discovery was incorporated into the diet in quantities palatable to a particular tribe - a fact that many cooks believe is responsible for the anomalies found in some Arabic dishes today. You can use lamb (or camel !!) in this dish, but it is more usual to make it with chicken nowadays. I have a recipe posted on Zaar for the Kabsa spice mix needed in this recipe. Recipe #290159 -- posted by French Tart

Ghurka Chicken Cardamom Curry - Kukhra Alainchi Sanga

Tue, 04 Mar 2008 01:28:47 -0500

I have a great deal of admiration for the Ghurka people, as well as happy memories. I went to school with several Ghurka children when I lived in Hong Kong during the 60's and 70's - they were my close friends in the playground as well as in the school room. I was also lucky enough to be invited to their homes for SUPERB Nepalese food, of which one dish was this delicious Chicken Cardamom. This is the way Chicken Cardamom is REALLY cooked. It is not difficult to make and does not take very long either. Cooking it to this recipe will produce a totally authentic dish that will appeal to a wide range of palates. I have posted this recipe because it is so TASTY and the mix of flavours is truly astonishing. This is not a fire breathing curry, but it is warm and subtle. My preference is a long glass of light lager or a few glasses of a dry white wine to accompany the meal. Serve with a jug of water with lemon slices and ice cubes for those thirsty diners. This recipe will make enough for 8 good sized portions. Divide everything by 2 for a standard meal - but keep the cooking times the same - and if you do scale down the quantities just keep an eye on the dish that it does not burn. Historical Note: The Gurkhas are soldiers that have served in the British Army for many years. They come from the Himalayas and they are feared all over the world. The first Gurkhas were fighting men from the mountain kingdom of Nepal -- Rai, Magar, Limbu, Gurung and Sunwar tribesmen.(I found this recipe on the Hidden England website, and I have enjoyed it many times since discovering it!) -- posted by French Tart

Yemen's Very Famous Zhoug!

Tue, 04 Mar 2008 23:50:05 -0500

This is a version of the Yemeni spice paste called Zhoug, from Aliza Green. -- posted by Um Safia

Classic Arabian Kabsa Spice Mix from the Spice Route

Tue, 04 Mar 2008 23:58:54 -0500

This is just one variation of the classic Arabian spice mix which is used in the ancient Saudi Arabian dish called Al Kabsa or Al Kabsah; a chicken and rice dish which is fragrant and lightly spiced - and is thought to originate from the nomadic Bedouin tribes. Arabic cuisine has its roots in tent cookery. Nomadic tribes could use only transportable foods such as rice and dates, or their nomadic stock like sheep and camels in their recipes. As the caravans journeyed throughout the Middle East, new seasonings and vegetables were discovered and added to the existing repertoire. Each new discovery was incorporated into the diet in quantities palatable to a particular tribe - a fact that many cooks believe is responsible for the anomalies found in some Arabic dishes today. -- posted by French Tart

Nan-E Gerdui - Traditional Persian Walnut Cookies

Wed, 05 Mar 2008 00:06:27 -0500

This really is a Persian classic & is easy to make. This recipe comes from the book New Food of Life by famous Iranian cook & bestselling author Najmieh Batmanglij. -- posted by Um Safia

Black Pepper Lavash - Middle Eastern 'cracker / Crisp Bread'

Wed, 05 Mar 2008 00:07:42 -0500

Many countries have their own spin on Lavash. This recipe is a Turkish version found on the Chow. The addition of black pepper kicks things up just a touch. For a great appetiser serve with a selection of dips - you must of course include hummous! You can also make the dough up to a day in advance. Please note though, Lavash is best eaten weithin 8 hours of baking! Time to make doesn't include chilling time... -- posted by Um Safia

Traditional Thai Iced Tea With Star Anise

Wed, 05 Mar 2008 00:14:28 -0500

I found this derink on Chow & it says that it is very refreshing. I haven't tried it yet but am looking forward to trying this summer (if we have one here in the UK!). Time to make doesn't include chilling time. -- posted by Um Safia

Hawaij - Traditional Spice Mix from Yemen.

Wed, 05 Mar 2008 00:45:11 -0500

Hawaij is essential to the cuisine of Yemen - use it liberally as a rub for grilled meat, poultry, seafood, and vegetables. Try it sprinkled into soups, stews, sauces, and rice to liven the flavours up a bit! -- posted by Um Safia

Korean Spicy Chicken Wings - Restaurant Recipe!

Wed, 05 Mar 2008 01:14:37 -0500

This is a fantastic recipe I came across whilst roaming the 'net! It comes from the owner of a popular Korean restaurant where these chicken wings were the most popular of all his special order dishes. Time to make doesn't include chilling time. -- posted by Um Safia

Sinseollo - a Dish from the Korean Royal Courts!

Wed, 05 Mar 2008 01:33:39 -0500

This is another recipe from a former Korean restauant owner, which I came across whilst searching the 'net (check out their chicken wing recipe too!) "Sinseollo means Pot or Food of the Mountain Gods. Traditional Sinseollo is prepared in a special cooking pot that combines a stove and pot in one. The pot looks something like a bundt pan with a stand, but the hole in the center has a bottom and hot coals or stones are placed in the hole to heat the dish. Later variations were adapted for gas burners or sterno like containers. This recipe is just one version, many other ingredients may be used with or instead of the ones in this version." Please don't be put of by all the different cooking stages - it really is worth it! -- posted by Um Safia

Yeongeun-Jeonggwa - Korean Candied Lotus Root.

Wed, 05 Mar 2008 18:16:15 -0500

Again, this is another recipe I found from a Korean restaurant owner. Apparently this dish was VERY popular there! Serve as an appetiser, side dish or traditional as part of a Ban Chan feast!... -- posted by Um Safia

Southeast Asian Sweet Coffee

Wed, 05 Mar 2008 18:53:53 -0500

I can't get enough of this - seriously! When I can't be bothered to brew coffee or I'm at my parents I make a 'copycat' using milk & Camp Coffee - the chickory in the Camp Coffee makes it taste just like the Thai coffee! Have it hot or in the summer have it really chilled for the perfect ice coffee! If you love iced coffee...TRY THIS! Time to make doesn't include chilling time or brewing the coffee. -- posted by Um Safia

Stunning Javaher Polow - Persian Jewelled Rice

Thu, 06 Mar 2008 00:13:19 -0500

Javaher Polow is one of the most famous Persian dishes in the world. It is absolutely stunning to look at - so much so that you might even feel a bit guilty eating it! There are a few stages to making this rice but honestly it isn't difficult & is well worth the effort. -- posted by Um Safia

Kashmiri Chicken, Cardamom and Saffron Pilau: Spiced Indian Rice

Tue, 18 Mar 2008 19:19:22 -0400

A wonderfully fragrant and spiced Indian chicken dish, with saffron and cardamom studded rice. This has become a popular and much loved family recipe; an Indian friend who was studying Art with me many years ago, used to make this for all of us Art students every Saturday night; she finally shared the recipe with us before we all graduated! I have been making this for over 30 years now, and I have never changed a thing! Serve this with cool cucumber raita, sambals and naan bread, for a delectable "one Pot" Indian feast. NB: As one reviewer found out, if you use brown rice in this recipe, this adds considerably to the cooking time and you will need more liquid; brown rice takes longer to cook and takes about a third more liquid! -- posted by French Tart

Kozhi Shtoo (South Indian Chicken Stew)

Tue, 25 Mar 2008 02:30:02 -0400

This is a wonderful sounding recipe from the Indian state of Kerala. I have not tried it yet, but I plan to soon! -- posted by Simba7

Chickpea Flour Stew With Dumplings

Tue, 25 Mar 2008 23:55:01 -0400

I have yet to try this recipe, but I certainly will soon. It looks absolutely delicious! -- posted by Simba7

Dajaj Bil Couscous

Mon, 31 Mar 2008 00:06:34 -0400

A delicious Syrian dish, be sure not to use Moroccan-style couscous, use the Lebanese or Israeli variety (which is larger). Serve with mishmishiyah (I will post the recipe soon). -- posted by Habibi

Chicken Pakoras

Mon, 31 Mar 2008 00:51:19 -0400

This is another recipe I haven't tried. I love pakoras and I hope these are good too! Please rate this recipe! -- posted by Simba7

Nane Sharbati (Mint Sherbet)

Wed, 02 Apr 2008 01:47:41 -0400

In Azerbaijan, sherbet is a favorite drink. This is normally served as the finale of the multiple-course ceremonial banquet but now is just served as a general refreshment. There is a steeping period of 4 hours. -- posted by Celticevergreen

Suzhou Braised Chicken

Mon, 14 Apr 2008 00:37:28 -0400

This is a Suzhou style recipe which was found in my grandmother's recipe box. I love the flavors and I hope you will also. This is great served with sticky rice or sesame noodles. -- posted by Celticevergreen

Persian / Iranian Ghalieh Esfanaaj

Wed, 16 Apr 2008 18:49:58 -0400

This is a delicious Persian recipe for meatballs with lentils, split peas & black eyed beans. If you don't have Kashk you can use sour cream, also you can use sumac or a little tamarind paste / powder in place of the pomegranate powder or just leave it out. Preparation time doesn't include soaking time! -- posted by Um Safia

Persian / Iranian Maahi Kabab - Fish

Wed, 16 Apr 2008 18:51:03 -0400

This is a lovely Persian fish dish. Serve it with Sabzi Polow for a traditional meal. You can use a little sumac or tamarind in place of the pomegranate powder. -- posted by Um Safia

Fresh Lime Soda With Berries

Thu, 15 May 2008 00:03:19 -0400

From 1,000 Indian Recipes -- posted by Salvador Vilchis

Basic Batter for Pakora Fritters

Thu, 15 May 2008 00:09:49 -0400

Pakorae ka Besan From 1,000 Indian Recipes -- posted by Salvador Vilchis

Roasted Green Lentils With Tomatoes

Thu, 15 May 2008 00:40:56 -0400

Bhunni Saabut Masoor Dal From 1,000 Indian Recipes -- posted by Salvador Vilchis

Gosht Vindaloo Curry

Thu, 15 May 2008 00:45:07 -0400

Indian Cooking -- posted by Salvador Vilchis

Fresh String/Green Bean Pakora Fritters With Ginger

Thu, 15 May 2008 00:47:46 -0400

Hari Phalliyon kae Pakorae From 1,000 Indian Recipes -- posted by Salvador Vilchis

Bahraini Prawns / Shrimp in Tomato Sauce

Sun, 18 May 2008 01:12:34 -0400

Bahrainis love seafood & prawns are no exception - here is a typical way of cooking them in Bahrain. This dish is also nice with the addition of a little minced garlic. -- posted by Um Safia

Traditional Bahraini Cardamom Coffee

Sun, 18 May 2008 01:20:15 -0400

This is an authentic recipe for the traditional style of coffee that is drunk in Bahrain. The key to a great cup of coffee is the ground coffee - if you can get Gulf Coffee then do so. Gulf Coffee is light / medium roasted beans which are then ground with cardamom & saffron. If you can't get Gulf Coffee then use a coffee which is as lightly roasted as possible & add a little extra cardamom & saffron to the coffee as you make it. -- posted by Um Safia

Traditional Bahraini Muhammar - Sweet Rice Dish

Sun, 18 May 2008 02:48:34 -0400

This is one of the most famous Bahraini dishes. It is a sweet rice dish which is typically served with fish. I just wanted to add: this recipe calls for 6 cloves, HOWEVER, I think it REALLY ONLY NEEDS 2 cloves! -- posted by Um Safia

The Traditional Cyprus Sandwich With Halloumi, Onions and Tomato

Wed, 04 Jun 2008 22:41:02 -0400

I first had one of these wonderful sandwiches just after I had moved to Cyprus; I remember sitting in an old, rundown taverna with a chilled Keo beer, whilst gazing out towards the deep blue Mediterranean Sea! Bliss! They are usually made in long, fat finger rolls, similar to hoagies or sub rolls, but you can also make them with pitta bread or other shapes of bread rolls. Halloumi is a traditional Cypriot cheese, which is still made locally by lots of Cypriot ladies - you often see the cheeses "hanging out to dry" in old, but hopefully clean (?) tights or stockings! Halloumi is an extremely good cheese for cooking, it maintains its shape and becomes toasty and slightly salty when fried or grilled. You can buy packs of good quality Cypriot Halloumi cheese in most supermarkets or in a delicatessen. It can last for up to ONE year when bought in a vacuum-sealed pack! Halloumi is the Greek Cypriot name for this cheese, the Turkish Cypriots call it Hellim - it is the same cheese however, and the best cheese is made with 100% sheeps milk. You will find these sandwiches all over Cyprus in different guises, this is my favourite combination. -- posted by French Tart

Fragrant Rice Pudding With Pistachios (Kheerni)

Tue, 24 Jun 2008 16:35:17 -0400

This traditional dessert is often pre[ared for Diwali, India's great Festival of Lights. Indians of all religions and sects join in 10 days of rejoicing and thanksgiving. For non-Indians, this dessert is a light, exotic twist from the usual rice pudding. Prep time does not include chilling time. -- posted by JackieOhNo!

The Towering Inferno! Chilli, Coconut and Coriander Pork Burger

Mon, 07 Jul 2008 03:02:15 -0400

This is one of my own burger recipes; I made this up one evening when we both fancied a burger, but we also wanted one with a bit of a kick, plus I needed to use up some pork sausage meat! It is such an easy recipe and yet it delivers on taste - PLEASE adjust the heat to your own requirements; it is also a very BIG burger, hence the name! Serve this burger in a standard burger bun, maybe in a ciabatta roll, or with flat breads. A side salad and baked jacket potato would also fit the bill if you are very hungry. I am very proud to say that one of my photos of this burger came first in the Bring on the Burgers Photo Competition. The photo was called Blinded by the Light, and is the photo taken indoors with the strong back light. I won a Recipezaar apron, which I now wear all the time whilst I grill and barbeque! NB: You MUST use high quality, high meat content sausage meat or sausages for these burgers; the cheaper high fat content ones, will JUST not work at all! -- posted by French Tart

Scacchi-- Italian Passover Lasagna

Tue, 05 Aug 2008 03:02:46 -0400

This traditional Sephardic Passover main course uses leaven-free matzo in place of regular lasagna noodles, and has a delicious meat and spinach/mushroom filling. -- posted by Sephardi Kitchen

Kurdish Kubbeh Khamoustah

Fri, 08 Aug 2008 00:34:14 -0400

Stuffed Dumplings in Soup -- posted by Stacia_

Vegetable Beriani

Thu, 28 Aug 2008 19:36:26 -0400

This dish is a complete meal in itself or you could serve with a curry meal. The recipe instructions are for a rice cooker but it can be easily adapted to cooking on a stove top. Use a heavy based pot with a tight fitting lid and a heat diffuser. -- posted by Coasty

Ukadiche Modak

Thu, 04 Sep 2008 13:59:49 -0400

It is a Maharashtrian dessert recipe. -- posted by Chef #905151

Beef Satay Ala Original Indonesian Recipes

Sat, 06 Sep 2008 10:04:27 -0400

With a special occasion we submit this recipe to you as the original Indonesia recipes by call it with Beef Satay. All the ingredient can buy in your local market. Please visit my web http://momy4urecippes.blogspot.com. Have a nice try this recipes. -- posted by Mimi Liem

Mekleh Salata - Cauliflower Salad (Middle Eastern)

Wed, 10 Sep 2008 16:38:22 -0400

This is a great salad recipe incorporating cauliflower, potato & salad leaves. It is really good in Ramadan also. -- posted by Um Safia

Ravo

Tue, 16 Sep 2008 22:13:51 -0400

Parsi Breakfast made for Special Occasions. Made from Semolina / Cream of Wheat. -- posted by Mistry

Farrouj Meshwi - Lebanese Garlic Chicken

Tue, 23 Sep 2008 14:05:07 -0400

If you like garlic then you will probably love this chicken! This is a really simple way to cook chicken but it's really flavoursome & the chicken is moist & tender. You can use any pieces of chicken for this recipe in place of the whole chicken. In summer this is great on the BBQ. 'Farrouj' means male chicken in Arabic - they are said to be tastier than the hens but you can use any chocken with great results! Time to make doesn't include the 3 hours in the fridge. -- posted by Um Safia

Makhlouta 1 - Vegetarian Hearty Lebanese Lentil & Bean Soup

Tue, 23 Sep 2008 14:16:45 -0400

Makhlouta is a delicious filling soup which has been made traditionally in Lebanon for hundreds of years - usually it has 7 main pulse/grain ingredients. This is the pressure cooker method but you can do it the traditional way using a large pot & simmer the soup until the lentils, beans & chick peas are tender. Feel free to add some stock / bouillion cubes to this soup along with any additional spices you might like. I have added chicken to this on occasion too. This is the first version of Makhlouta, I will be posting another version too. Time to make doesn't include overnight soaking of the pulses. -- posted by Um Safia

Makhlouta 2 - Vegetarian Hearty Lebanese Lentil & Bean Soup

Tue, 23 Sep 2008 14:38:11 -0400

Makhlouta is a delicious filling soup which has been made traditionally in Lebanon for hundreds of years - usually it has 7 main pulse/grain ingredients. This is the pressure cooker method but you can do it the traditional way using a large pot & simmer the soup until the lentils, beans & chick peas are tender. Feel free to add some stock / bouillion cubes to this soup along with any additional spices you might like. I have added chicken to this on occasion too. This is the second version of Makhlouta, I have posted another version too. Time to make doesn't include overnight soaking of the pulses. -- posted by Um Safia

Traditional Buttery French Croissants for Lazy Bistro Breakfasts

Fri, 26 Sep 2008 18:46:30 -0400

I do not profess to make these all the time; living in France gives me access to wonderful croissants and other French breakfast pastries, However, these are even BETTER than MOST I can buy at the boulangerie, really! It is a time consuming process to make them, but the results are well worth the effort. The butter-enriched dough can be made the night before and stored in the fridge, and it can also be frozen. Once you have the hang of adding the butter to the dough and turning and rolling it to trap the air in between the layers, you are nearly there with the technique. This is my own recipe for croissants, and the quantity yields between 8 and 12 croissants, depending on how accurate you are with the measurements of the triangles before they are rolled. I usually start my dough off in my bread machine for the mixing, kneading and proving - it just gives me more time in the kitchen to get on with other things. I have also given the traditional method by hand, and the dough can also be mixed with a dough hook in a food mixer - choose whatever method is best for you! These croissants can also be frozen - before being baked; defrost overnight in the fridge before baking as normal. Eat these with freshly ground coffee, freshly squeezed orange juice, fresh butter and a selection of confitures, jams and conserves. -- posted by French Tart

Murri Naqi Substitute

Sun, 30 Nov 2008 02:55:28 -0500

A substitute for murri naqi, the medieval Arabic fermented barley paste. Recipe courtesy of Duke Cariadoc of the Mists, mka David Friedman. -- posted by DrGaellon

Simple White Tafâ Yâ , Called Isfî Dhbâ

Mon, 01 Dec 2008 16:48:42 -0500

Posted to the SCA_recipes LiveJournal community. Soy sauce is a simple substitute for murri naqi. "Take the meat of a young, plump lamb. Cut it in little pieces and put it in a clean pot with salt, pepper, coriander, a little juice of pounded onion, a spoonful of fresh oil and a sufficient amount of water. Put it over a gentle fire and be careful to stir it; put in meatballs and some peeled, split almonds. When the meat is done and has finished cooking, set the pot on the ashes until it is cooled. He who wants this tafaya green can give it this color with cilantro juice alone or with a little mint juice." -- posted by DrGaellon

Jiaozi (Chinese Potstickers or Gyoza)

Thu, 08 Jan 2009 23:34:32 -0500

Traditionally served during the Chinese New Year to symbolize abundance and wealth for the coming year, these wonderful bitesize snacks can be found all over central and northern China. There are even restaurants specializing in different styles of jiaozi. -- posted by Celticevergreen

Chinese Almond Cookies

Sun, 11 Jan 2009 12:23:51 -0500

This recipe is from a Chinese bakery in Hawaii. Typically served during Chinese New year and now available year round. -- posted by Celticevergreen

Noble House Bok Choy and Lettuce

Tue, 20 Jan 2009 23:59:06 -0500

This recipe, served during the Chinese New Year, represents abundance, increasing wealth and prosperity in the coming year. -- posted by Celticevergreen

Iraqi Style Tabyeet Chicken

Thu, 22 Jan 2009 01:02:26 -0500

This recipe is a variation on an overnight Jewish Sabbath dish that appears throughout the Middle East. This is an Iraqi Jewish version. -- posted by Celticevergreen

Al Harees - a Family Recipe! Traditional Qatari, Iraqi

Tue, 27 Jan 2009 01:14:41 -0500

Here is a wonderful recipe for Harees - the whipped wheat dish which is traditionally eaten during Ramadan. It is probably THE most famous dish in Qatar & variations of this Qatari dish are eaten in several other countries including Iraq & Saudi Arabia (it also has other colloquial names). Time to make doesn't include overnight soaking of the wheat. -- posted by Um Safia

Fruity Fresh Yoghurt Parfait

Sun, 12 Apr 2009 01:11:06 -0400

Not only does this parfait looks pretty, it is good for you inside and out. I usually make this for guests who stay overnight and they always feel special by this gourmet looking treat. You can assemble this the night before if you like or cut up all the fruits ahead of time and store them in an airtight container to make this it speedy. -- posted by L.N

Cebu-Style Roast Chicken

Wed, 29 Apr 2009 11:56:03 -0400

This recipe was born out of homesickness during my first year in Germany. We were lucky enough to have an Asian store close by for the lemon grass. Its best to use the regular/young chicken. I tried using hen, but turned out rubbery and it didn't smell too good either. Sea salt really brings out the flavor while the lemon grass adds to the "kick" factor of the dish. If you have a coal-burning oven, then you will have a more flavorful effect. Now, its been my family's favorite and I prepare it during gatherings. Enjoy! -- posted by Anne Co

Panaeng Nua - Panaeng Thai Beef Curry

Thu, 28 May 2009 15:36:46 -0400

This is a fantastic beef curry recipe from the book 'Cooking the Thai Way' by Supenn Harrison & Judy Monroe. -- posted by Um Safia

Sticky Rice Wrapped in Bamboo Leaves (Joong or Zhongzi)

Sun, 14 Jun 2009 21:49:52 -0400

A soy-free version of the Chinese Sticky Rice dumplings wrapped in bamboo leaves, known as Joong, or Zhongzi that are traditionally eaten in late Spring for the Dragonboat Festival. You can buy them at Asian supermarkets (like T&T here), and my husband's family makes them, but they all have ingredients my son can't have. Usually these have dried shrimp or scallop, mushrooms, nuts, soy sauce, 5-spice powder, chinese sausage and egg, but yummy as they are, these all make my son itchy, so I improvised! Special thanks to W.K. Leung for his pictorial description here: http://forums.egullet.org/index.php?showtopic=88644 You may want to see the pictures of the various packages he uses. If you don't need to avoid all those ingredients, you'll probably want to follow his recipe, as this one is a little bland (shhh, don't tell my son...) Wrapping the dumplings is tricky - I had to watch a few different videos, and even then, my first one took about 20 minutes! Eventually I figured it out. My best ones ended up as somewhat rectangular pyramids, rather than the tetrahedrons I usually see. This is a fairly time-consuming project, most families make it a group activity! Preparation time below is for one person doing it all herself for the first time, with a little "help" from my little man, and does not include overnight soaking time. -- posted by vancouverlori

Yemenite Haroset Truffles

Mon, 03 Aug 2009 11:42:34 -0400

A wonderful confection from The Times-Picayune. It was under their "Emergency recipes" category - I can see how this would do well for camping or situation where power was not readily available for meals. -- posted by Buster's friend

Hilbeh - Traditional Spiced Fenugreek Dip from Yemen

Mon, 17 Aug 2009 03:45:55 -0400

Hilbeh is an amazing dip which is delicious when eaten with freshy baked or toasted flat bread. It is kind of a cross between a jelly, a chutney & a salsa... You'll be amazed to see how it's made! Try this for an unusual starter or appetizer. Time to make doesn't include the fenugreek soaking time. -- posted by Um Safia

'akwa - Traditional Yemeni Oxtail Stew

Mon, 17 Aug 2009 13:02:31 -0400

This is a very traditional dish from Yemen and is made with Oxtail - hence it's name 'Akwa (this is the Yemeni word for Oxtail or literally "the thickest part of the tail". It has one of the lengthiest cooking times I've encountered, but really is worth the wait (& you can get on with your chores whilst it's cooking as it needs little attention). I have a feeling that this could also be tweaked a little to accommodate crock pot cooking! 'Akwa is also commonly eaten during the month of Ramadan. -- posted by Um Safia

Seviyan - Sweet Asian Vermicelli (Toasted)

Mon, 17 Aug 2009 13:03:34 -0400

There are many, many versions of Seviyan (& spelling), you will find it differs from house to house & of course there are regional variations. Seviyan is the name of the toasted vermicelli used to make sweets aswell as savoury dishes in countries such as Pakistan & India. It is eaten throughout the year but comes into it's own during Ramadan. This is great fro Suhor (the morning meal before dawn) or as a desset after Iftar (the evening meal). I also like to make this a little drier & reduce the sugar somewhat. Recently I discovered that it's fun to swap the almonds & pistachios for a handful of prepared 'tropical fruit & nut mix' like you find in the health food shops & supermarkets). Seviyan is easy to find in most Asian supermarkets as well as the international isle in your regular supermarket - where it'll be sold as Pakistani Vermicelli. I most recently bought mine from Tesco in the UK - 2 packs for 50p -- posted by Um Safia

Al Salooq - Traditional Arab Cardamom Pastries (Deep Fried)

Mon, 17 Aug 2009 13:04:08 -0400

Al Salooq are delicious, tender little pastries subtly flavoured with cardamom. These cresecent moon shaped delights are the perfect end to a meal, served with tea or coffee & are very popular during Ramadan & Eid celebrations. Unlike many other Arab pastries, Salooq are quick & simple to make. I prefer to use ghee to make these as it adds a gentle sweetness. -- posted by Um Safia

Super Quick Lebanese Fool Medammas

Mon, 17 Aug 2009 13:04:18 -0400

Fool Medammas is such a tasty & healthy dish, but when making it the traditional way from scratch it can be a bit time consuming. Here, you can use canned fava beans for a much quicker (but still tasty) version. Fool Medammas is a very poular breakfast dish, served with fresh bread - perfect for Suhor during Ramadan. It also makes a nice light lunch if served with bread & a good salad or you can serve as part of a series of appetizers (like a mezze platter). -- posted by Um Safia

Ataif / Atayif Bil Ishta -- Arab Pancakes Filled With Cream.

Mon, 17 Aug 2009 13:10:58 -0400

Ataif / Atayif are famous throughout the Arab world & are eaten most often during Ramadan. They are a little fiddly & time consuming to make but are certainly worth it! This recipe is an old one but very similar to the version Arabic Bites blog : http://arabicbites.blogspot.com/2007/06/ataif-bil-ashta.html - take a look at the step by step pictures :) -- posted by Um Safia

Shorba Libiya - Libyan Lamb & Chickpea Soup

Mon, 17 Aug 2009 13:23:23 -0400

There are many versions of this Libyan classic, this recipe is the basic recipe, to which other bits & pieces may be added depending on the region & household. Although lamb is traditionally used here, you may also substitute beef or chicken. Shorba is an essential dish during Ramadan as well as throughout the rest of the year. -- posted by Um Safia

Loubieh Bizeit + Kizbarh - Lebanese String Beans + Cilantro

Mon, 17 Aug 2009 13:31:04 -0400

Here is a lovely recipe for Italian string beans (or French beans) cooked in a garlic & coriander / cilantro sauce. This makes a delcious side dish for fish or chicken or you can eat it as part of a mezze. Traditionaly this is served at room temperature but you could eat it hot if you like. -- posted by Um Safia

Williamsburg Lamb Curry

Mon, 14 Sep 2009 14:20:39 -0400

A very good and authentic curry. Based on English recipes, this comes from the Williamsburg Cookbook. Williamsburg is a colonial village in Virgina, they pride themselves in re-creating the 18th century as accuratly as possible. Try making your own beef stock if you can. Present this at the table surrounded by a ring of rice surrounding the curry. -- posted by Lauren4372

Lamb Curry

Mon, 14 Sep 2009 15:46:50 -0400

Curry is a dish that has the reputation of being very spicy. You can control this by adjusting the curry powder to your tastes. I think you will find that this recipe is moderate, and needs little adjustment. From the Williamsburg cookbook, this is an authentic colonial dish brought from India via England. It may date from as early as the 14th Century. Serve with rice, salad and veggie for a full meal. -- posted by Lauren4372

Chicken 65 Curry

Mon, 26 Oct 2009 18:23:38 -0400

This sticky, spicy chicken curry is deliciously sweet and packs just the right amount of heat. It is to be scooped up with warm, chewy naan, then licked off of fingers.Your first step is to hunt down some curry leaves. Their flavour is irreplaceable in this dish - a bit nutty, warm, and citrusy. Used a lot in South Indian cooking, they have nothing to do with curry powder which is a blend of spices.Start by browning the chicken in a heavy skillet - make sure the oil is good and hot and the chicken has been patted dry before you put it in the pan. Dont flip it until it releases easily - if it is sticking, leave it - it will tear if you try and turn it before it is ready. Next, cook the onions gently over low heat for about 10 minutes to coax out the sweetness. Then add the spices to the pan to saute before the liquid is added. These three steps have a big flavour impact. As far as curries go, the ingredient list is very short. Which makes it a great curry for beginners, if you can track down some curry leaves at an Indian grocer. Serve with naan http://www.recipezaar.com/Naan-56245 . -- posted by College Girl

Orange Chicken

Fri, 08 Jan 2010 15:49:20 -0500

From the SHARE Colorado website. Untried; am reducing this from FEEDS 100 to a more manageable four. -- posted by Chef #615581