Celebrating Middle Eastern Cuisine

Walima May Challenge - Representing the Turkish Cuisine

2010-05-11T12:09:00.000-07:00

Geography
Turkey is at the northeast end of the Mediterranean Sea in southeast Europe and southwest Asia. To the north is the Black Sea and to the west is the Aegean Sea. Its neighbours are Greece and Bulgaria to the west, Russia, Ukraine, and Romania to the north and northwest (through the Black Sea), Georgia, Armenia, Azerbaijan, and Iran to the east, and Syria and Iraq to the south. The Dardanelles, the Sea of Marmara, and the Bosporus divide the country. Turkey in Europe comprises an area about equal to the state of Massachusetts. Turkey in Asia is about the size of Texas. Its center is a treeless plateau rimmed by mountains.

Government
Republican parliamentary democracy.

History
Anatolia (Turkey in Asia) was occupied in about 1900 B.C. by the Indo-European Hittites and, after the Hittite empire's collapse in 1200 B.C. , by Phrygians and Lydian’s. The Persian Empire occupied the area in the 6th century B.C. , giving way to the Roman Empire, then later the Byzantine Empire. The Ottoman Turks first appeared in the early 13th century, subjugating Turkish and Mongol bands pressing against the eastern borders of Byzantium and making the Christian Balkan states their vassals. They gradually spread through the Near East and Balkans, capturing Constantinople in 1453 and storming the gates of Vienna two centuries later. At its height, the Ottoman Empire stretched from the Persian Gulf to western Algeria. Lasting for 600 years, the Ottoman Empire was not only one of the most powerful empires in the history of the Mediterranean region, but it generated a great cultural outpouring of Islamic art, architecture, and literature.
After the reign of Sultan Suleiman I the Magnificent (1494–1566), the Ottoman Empire began to decline politically, administratively, and economically. By the 18th century, Russia was seeking to establish itself as the protector of Christians in Turkey's Balkan territories. Russian ambitions were checked by Britain and France in the Crimean War (1854–1856), but the Russo-Turkish War (1877–1878) gave Bulgaria virtual independence and Romania and Serbia liberation from their nominal allegiance to the sultan. Turkish weakness stimulated a revolt of young liberals known as the Young Turks in 1909. They forced Sultan Abdul Humid to grant a constitution and install a liberal government. However, reforms were no barrier to further defeats in a war with Italy (1911–1912) and the Balkan Wars (1912–1913). Turkey sided with Germany in World War I, and, as a result, lost territory at the conclusion of the war

Names of Turkey
The name of Turkey, Türkiye in the Turkish language, can be divided into two components: Türk, which means "strong" or "mighty" in Old Turkic and usually signifying the inhabitants of Turkey or a member of the Turkish or Turkic peoples, a later form of "Tu–kin", a name given by the Chinese to the people living south of the Altay Mountains of Central Asia as early as 177 BCE; and the abstract suffix –iye (derived from the Arabic suffix –iyya, but also associated with the Medieval Latin suffix –ia in Turchia.The territory of Turkey is more than 1,600 kilometers (1,000 mi) long and 800 km (500 mi) wide, with a roughly rectangular shape. Turkey's area, including lakes, occupies 783,562 square kilometers (300,948 sq mi), of which 755,688 square kilometers (291,773 sq mi) are in Southwest Asia and 23,764 square kilometers (9,174 sq mi) in Europe. Turkey is the world's 37th-largest country in terms of area. The country is encircled by seas on three sides: the Aegean Sea to the west, the Black Sea to the north and the Mediterranean Sea to the south. Turkey also contains the Sea of Marmara in the northwest.

The first recorded use of the term "Türk" or "Türük" as an autonym is contained in the Orkhon inscriptions of the Göktürks (Celestial Turks) of Central Asia (c. 8th century CE). The English word "Turkey" is derived from the Medieval Latin Turchia (c. 1369).

Geography and climate

Bosphorus Bridge in Istanbul, connecting Europe (left) and Asia (right)
Turkey is a transcontinental Eurasian country. Asian Turkey (made up largely of Anatolia), which includes 97% of the country, is separated from European Turkey by the Bosphorus, the Sea of Marmara, and the Dardanelles (which together form a water link between the Black Sea and the Mediterranean Sea). European Turkey (eastern Thrace or Rumelia in the Balkan Peninsula) comprises 3% of the country.

The European section of Turkey, Eastern Thrace, forms the borders of Turkey with Greece and Bulgaria. The Asian part of the country, Anatolia, consists of a high central plateau with narrow coastal plains, between the Köroğlu and Pontic mountain ranges to the north and the Taurus Mountains to the south. Eastern Turkey has a more mountainous landscape and is home to the sources of rivers such as the Euphrates, Tigris and Aras, and contains Lake Van and Mount Ararat, Turkey's highest point at 5,165 meters (16,946 ft).

Turkey is divided into seven census regions: Marmara, Aegean, Black Sea, Central Anatolia, Eastern Anatolia, Southeastern Anatolia and the Mediterranean. The uneven north Anatolian terrain running along the Black Sea resembles a long, narrow belt. This region comprises approximately one-sixth of Turkey's total land area. As a general trend, the inland Anatolian plateau becomes increasingly rugged as it progresses eastward.
Mt. Ararat is the highest peak in Turkey at 5,165 m (16,946 ft)

Turkey's varied landscapes are the product of complex earth movements that have shaped the region over thousands of years and still manifest themselves in fairly frequent earthquakes and occasional volcanic eruptions. The Bosporus and the Dardanelles owe their existence to the fault lines running through Turkey that led to the creation of the Black Sea. There is an earthquake fault line across the north of the country from west to east, which caused a major earthquake in 1999.

The coastal areas of Turkey bordering the Aegean Sea and the Mediterranean Sea have a temperate Mediterranean climate, with hot, dry summers and mild to cool, wet winters. The coastal areas of Turkey bordering the Black Sea have a temperate Oceanic climate with warm, wet summers and cool to cold, wet winters. The Turkish Black Sea coast receives the greatest amount of precipitation and is the only region of Turkey that receives high precipitation throughout the year. The eastern part of that coast averages 2,500 millimeters annually which is the highest precipitation in the country.
The coastal areas of Turkey bordering the Sea of Marmara including Istanbul, which connects the Aegean Sea and the Black Sea have a transitional climate between a temperate Mediterranean climate and a temperate Oceanic climate with warm to hot, moderately dry summers and cool to cold, wet winters. Snow does occur on the coastal areas of the Sea of Marmara and the Black Sea almost every winter, but it usually lies no more than a few days. Snow on the other hand is rare in the coastal areas of the Aegean Sea and very rare in the coastal areas of the Mediterranean Sea.

Conditions can be much harsher in the more arid interior. Mountains close to the coast prevent Mediterranean influences from extending inland, giving the central Anatolian plateau of the interior of Turkey a continental climate with sharply contrasting seasons.
Winters on the plateau are especially severe. Temperatures of −30 °C to −40 °C (−22 °F to −40 °F) can occur in eastern Anatolia, and snow may lie on the ground at least 120 days of the year. In the west, winter temperatures average below 1 °C (34 °F). Summers are hot and dry, with temperatures generally above 30 °C (86 °F) in the day. Annual precipitation averages about 400 millimeters (15 in), with actual amounts determined by elevation. The driest regions are the Konya plain and the Malatya plain, where annual rainfall frequently is less than 300 millimeters (12 in). May is generally the wettest

Turkish cuisine

Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern, Mediterranean, Caucasian and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighboring cuisines, including that of Western Europe. The Ottomans fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia (such as yogurt), creating a vast array of specialties- many with strong regional associations.
Taken as a whole, Turkish cuisine is not homogeneous. Aside from common Turkish specialties that can be found throughout the country, there are also many region-specific specialties. The Black Sea region's cuisine (northern Turkey) is based on corn and anchovies. The southeast—Urfa, Gaziantep and Adana—is famous for its kebabs, mezes and dough-based desserts such as baklava, kadayıf and künefe. Especially in the western parts of Turkey, where olive trees are grown abundantly, olive oil is the major type of oil used for cooking. The cuisines of the Aegean, Marmara and Mediterranean regions display basic characteristics of Mediterranean cuisine as they are rich in vegetables, herbs, and fish. Central Anatolia is famous for its pasta specialties, such as keşkek (kashkak), mantı (especially from Kayseri) and gözleme.

A specialty's name sometimes includes that of a city or region, either in or outside of Turkey, and may refer to the specific technique or ingredients used in that area. For example, the difference between Urfa kebab and Adana kebab is the use of garlic instead of onion and the larger amount of hot pepper that kebab contains.

Börek (also burek, brik, piroq and other variants) is a family of baked or fried filled pastries made of thin flaky dough known as yufka (or phyllo). It can be filled with cheese, often feta, sirene or kaşar, minced meat, or vegetables. Invented in Central Asia by nomadic Turks, it became a popular element of Ottoman cuisine.

A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. The top of the börek is often sprinkled with sesame seeds.

Börek is very popular in the cuisines of the former Ottoman Empire including The Northern Slavic cuisines, historically living in close contact with the Turkic peoples of Asia and Europe, also feature derivatives of the börek

Walima challenge for May is homemade Yufka or phyllo pastry if you really have the patient for it, beside the ingredients you need a very thin and long rolling pin to help you stretch the dough as thinly as possible… If you don’t have one, I think the best alternative is the hardware store, where they sell woods, you can find something there….. a thin post or something, get it unvarnished or painted bring it home wash dry quickly and then with a towel rub olive oil all over it couple of times to seal it…. And let it dry for a week or so before using…

By all means you can look for a Turkish store to buy the ready made Yufka….and use your imagination with the stuffing either for savoury or sweet which is the same dough they make home made baklawa…. Check this site for step by step preparation http://nihalcrossroads.blogspot.com/2009/11/making-yufka.html

Also on you tube there are more than one video for making yufka

PHILO DOUGH (YUFKA) Recipe courtesy of http://culinaryart.wordpress.com/philo-dough-yufka/

These are ready made, very thin, big and round sheets of dough used for various kinds of pastries (börek), baked of fried. If you have to prepare the dough yourself for some of the Turkish recipes, you’ll need an 80 cm long rolling pin as thin as a finger (oklava). This is the only way to roll about paper thin sheets of dough for the famous flaky pastries. But it takes a certain experience to obtain the desired thinness.

Meat Borek

NightingaleNests

Walima April Challenge Representing the Syrian Cuisine

2010-04-08T14:26:00.000-07:00

Syria سوريا , officially the Syrian Arab Republic (Arabic: الجمهورية العربية السورية‎), is a country in Western Asia, bordering Lebanon and the Mediterranean Sea to the west, Turkey to the north, Iraq to the east, Jordan to the south, and Israel to the southwest.

The name Syria formerly comprised the entire region of the Levant, while the modern state encompasses the site of several ancient kingdoms and empires, including the Eblan civilization of the third millennium BC. In the Islamic era, its capital city, Damascus, was the seat of the Umayyad Empire and a provincial capital of the Mamluk Empire. Damascus is widely regarded as one of the oldest continuously inhabited cities in the world.

Modern Syria was created as a French mandate and attained independence in April 1946, as a parliamentary republic. The post-independence period was rocky, and a large number of military coups and coup attempts shook the country in the period 1949-1970. Syria has been under Emergency Law since 1962, effectively suspending most constitutional protections for citizens, and its system of government is considered non-democratic.

The country has been governed by the Baath Party since 1963, although actual power is concentrated to the presidency and a narrow grouping of military and political strongmen. Syria's current president is Bashar al-Assad, who won a referendum on extending his presidency for second term, garnering 97.62 percent of votes in 2007 and is the son of Hafez al-Assad, who held office from 1970 until his death in 2000. Syria has played a major regional role, particularly through its central role in the Arab conflict with Israel, which since 1967 has occupied the Golan Heights, and by active involvement in Lebanese and Palestinian affairs.

The population is mainly Sunni Muslim, but with significant Alawite, Shia, Christian and Druze minorities. Since the 1960s, Alawite military officers have tended to dominate the country's politics. Ethnically, some 80% of the population is Arab, and the state is ruled by the Baath Party according to Arab nationalist principles, while approximately 20% belong to the Kurdish, Armenian, Assyrian, Turkmen, and Circassians minorities.

Etymology

Main article: Name of Syria

The name Syria derives from ancient Greek name for Syrians, Σύριοι Syrioi, which the Greeks applied without distinction to the Assyrians. A number of modern scholars argue that the Greek word is traced back to the cognate Ἀσσυρία, Assyria, ultimately derived from the Akkadian - Aššur. While others believe that it was derived from Siryon, the name that the Sidonians gave to Mount Hermon.

The area designated by the word has changed over time. Classically, Syria lies at the eastern end of the Mediterranean, between Egypt and Arabia to the south and Cilicia to the north, stretching inland to include Mesopotamia, and having an uncertain border to the northeast that Pliny the Elder describes as including, from west to east, Commagene, Sophene, and Adiabene.

By Pliny's time, however, this larger Syria had been divided into a number of provinces under the Roman Empire (but politically independent from each other): Judaea, later renamed Palaestina in AD 135 (the region corresponding to modern day Israel and Jordan) in the extreme southwest, Phoenicia corresponding to Lebanon, with Damascena to the inland side of Phoenicia, Coele-Syria (or "Hollow Syria") south of the Eleutheris river, and Mesopotamia.

Brief History of Modern Syria

Syria fell to the Ottoman Turks in 1516 and remained a part of their Ottoman Empire for four centuries. During this period, Syria witnessed great deterioration in economic, social, and political fields. In 1916, the Arabs took the opportunity of World War I to revolt against the Turkish rule. Arabs received British military help and promises that after the War ends, Arab countries will be granted full independence. On 6 May 1916, the Ottoman authorities hanged tens of Syrian national leaders in Damascus and Beirut. This day is still celebrated in Syria and Lebanon as the Martyrs' Day. The Arab armies under leadership of Sharif Hussein of Mecca soon achieved victory over the Turks, and in early 1918, Arab and British armies entered Damascus ending 400 years of Ottoman occupation.

Later in 1918, Syria was declared an independent kingdom under King Faisal I, son of Sharif Hussein. However, France and Britain had their own plans in mind. In an agreement known as the Sykes-Picot agreement, they decided to divide the Middle East into French and British 'spheres of influence'. Syria was to be put under French mandate. In early 1920, French troops landed on the Syrian coast, after several battles with poorly equipped Syrian rebels, they managed to get the country under their control. In 1923, the League of Nation officially recognized French mandate over Syria.

Syrian cuisine

Main article: Syrian cuisine

The Syrian cuisine is rich and varies in its ingredients which is linked to the region of Syria where a specific dish has originated. Syrian food mostly consists of Southern Mediterranean, Greek, and Southwest Asian dishes. Some Syrian dishes also evolved from Turkish and French cooking. Dishes like shish kebab, stuffed zucchini, yabra' (stuffed grape leaves, the word yapra' derives from the Turkish word 'yaprak' meaning leaf). The main dishes that form the Syrian cuisine are kibbeh, wara' Inab, hummus, Syrians often serve selections of appetizers, known as mezza, before the main course. Zaatar, minced beef, and cheese manakish are popular hors d'œuvres. The Arabic flatbread khobz is always eaten together with mezza. Syrians are also well-known for their cheese. The very popular string cheese jibbneh mashallale is made of curd cheese and is pulled and twisted together. Syrians also make cookies to usually accompany their cheese called ka'ak. These are made of farina and other ingredients, rolled out, shaped into rings and baked. Another form of a similar cookie is to fill with crushed dates mixed with butter to accompany their jibbneh mashallale. Drinks in Syria vary depending on the time of the day and the occasion. Arabic coffee, also known asTurkish coffee is the most well-known hot drink usually prepared in the morning at breakfast or in the evening. It is usually served for guests or after food. Syrian beverages include Ayran, Jallab, and White coffee. There is also a well-known locally manufactured beer called Al Shark.

The Walima April Challenge is brought to us by two lovely ladies... Nisrine from www.nisrine79.blogspot.com and Mona form www.l2ma.com .

Nisrine is from Damascus so I asked her if she can prepare a traditional Damascus Dessert. Mona is from Allepo, and they are famous for their tasty and spicy food, and several versions of kibbee. It took us some time to decide on the recipes, as several ingredients are not available in North America. I truly apologize for the delay... but we wanted to give you something which represent several provinces in Syria, and with ingredients available to every one is cooking with us.

The Spring Kibbee

This kibbee is prepared during the Spring Season when the shepherds milk the cows and sheep and use the milk to make homemade fresh cheeses

Ingredients for the stuffing:

Kilo Cheese Course (well rained from any liquid)
1-2 teaspoon powder red pepper
Toasted walnuts, almonds chopped or pine nuts
(the fresh cheese is similar to Ricotta Cheese where we can replace with, or by using fresh homemade ricotta with fresh Mozzarella Cheese/Boccoccini Cheese, well drained.

- You can use good quality fresh cheeses)

for the kibbee dough
500gm of lamb or beef lean meat either outside round/Eye of a round or fillet Mignong calf (grounded finely in a food processor to become a paste)
500gm fine Brown burghul
1 large Onion
1 tsp of Middle Eastern 7 spice mix (black pepper, all spice, nutmeg, cloves, cinnamon, white pepper, dried rose petals this is optional )
Salt to taste
½ tsp cinnamon
homemade ghee or clarified butter
** some use less burghul to meat

How to prepare
Cut the cheese into slices and then add the hot pepper (Allepo ground hot red pepper )The sliced nuts and mix well.

Wash and soak the bulgur in little cold water for 10 to 15 good minutes and then drain.
Mince with the onion, bulgur wheat in food processor twice, the third time we add the meet and mince all together to combine, you might need to do this in several steps if the machine is not big enough.
Empty the mix in a big bowl, dip your hands in some water and start mixing and kneading the meat and burghul mix well to combine nice dough. Adjust the seasoning if need it.

Bring three small tea plates , turn the plates upside down and sprinkle some water on them and cover with a plastic wrap… cut a piece of the kibbee the size of an egg, and put it on one plate and press with the other to flatten it (like a Hamburg) add 2-3 tbsp of the stuffing in the centre of the dough, cover with another flatten kibbee dough, and press on the sides to close tightly and turn the top dough into a small dome (I think if we use a small deep dish or a ramekin will make it easier to form the dome shape… )

Grease a baking tray with ghee or clarified butter add the kibbee on the tray, you can dap a small piece of the ghee on top of each kibbee or using a brush. Bake the kibbee in preheat 400F oven, check every 10 minutes and brush again, dipping the brush in the pan drippings.

A tastier way of cooking these kibbee, if you brush them with the butter or ghee and BBQ outside on medium heat…until they are golden brown. Make sure the stuffing is not oozing out

Serve the kibbee with Middle Eastern Salad or Yogurt Iran (a diluted yogurt in some cold water and salt, some add dried mint and garlic)

Barazik Al Sham

200 gm soft butter

¼ cup powder sugar

2 large eggs

1 tsp pure vanilla

3 cup of sifted AP Flour

1 tsp baking powder

Dash of salt

2 tsp white vinegar

In a mixer add the soft butter and the icing sugar and mix to combine, add the eggs and mix well. Add the vinegar and vanilla.

Sift the flour; salt and baking powder add them to the mix well so that they all combined to nice dough. Put the dough in the fridge to rest for one hour.

Take the dough out of the fridge and turn it into small balls – see Nisrine photos.

In separate bowls add around ½ cup of sesame seeds and 1 cup of sliced pistachios. Using the palm of your hand, flatten the round cookies and dip the bottom side with chopped pistachios and the top with sesame seeds.

Bake in preheated 350F oven for 10-13 minutes depends on your oven, or till golden brown

** Some recipes ask for honey syrup to brush the top before dipping in sesame seeds…It will give a darker golden color.

Let me know if you need the recipe for homemade Ricotta Cheese

Walima March Challenge - Representing the Tunisian Cuisine

2010-03-26T07:35:00.000-07:00

My appology for forgetting to post the challenge earlier, so that you can participate in cooking with us this challenge... Still have couple of days if you like to give one of these recipes a try.

Tunisia, officially the Tunisian Republic (الجمهورية التونسية‎ al-Jumhūriyya at-Tūnisiyya), is the northernmost country in Africa. It is bordered by Algeria to the west, Libya to the southeast, and Mediterranean Sea to the north and east. Its size is almost 165,000 km² with an estimated population of just over 10.3 million. Its name is derived from the capital Tunis located in the north-east. Tunisia is the smallest of the nations situated along the Atlas mountain range. The south of the country is composed of the Sahara desert, with much of the remainder consisting of particularly fertile soil and 1,300 km of coastline. Both played a prominent role in ancient times, first with the famous Phoenician city of Carthage, then as the Africa Province which was known as the "bread basket" of the Roman Empire. Later, Tunisia was occupied by Vandals during the 5th century AD, Byzantines in the 6th century, and Arabs in the 8th century. Under the Ottoman Empire, Tunisia was known as "Regency of Tunis". It passed under French protectorate in 1881. After obtaining its independence in 1956, the country took the official name of the "Kingdom of Tunisia" at the end of the reign of Lamine Bey and the Husainid Dynasty. With the proclamation of the Tunisian republic in July 25, 1957, the nationalist leader Habib Bourguiba became its first president and led the modernization of the country.

Today Tunisia is an export-oriented country, in the process of liberalizing its economy while, politically it is a dictatorship in all but name. Tunisia has an authoritarian regime in the guise of a procedural democracy led by Zine El Abidine Ben Ali who has governed as President since 1987 and has systematically diminished freedom of press and political pluralism while keeping appearances of democracy (for references see, below, for the politics of Tunisia).

Tunisia has close relations with both the European Union — with whom it has an association agreement — and the Arab world. Tunisia is also a member of the Arab League and the African union. The regime's success in oppressing political Islam and its pro-western foreign policy has protected it from criticism for its lack of democratic accountability and its violations of human rights and freedom of press.

Every year numerous Tunisians attempt illegal immigration to European countries like Italy by sea. Many die trying when their small boats capsize or get adrift in the high seas. Others reach their destination only to be forcibly repatriated.

History

Antiquity

At the beginning of known recorded history, Tunisia was inhabited by Berber tribes. Its coast was settled by Phoenicians starting as early as the 10th century B.C. The city of Carthage was founded in the 9th century B.C. by settlers from Tyre, now in modern day Lebanon. Legend says that Dido founded the city in 814 B.C., as retold in by the Greek writer Timaeus of Tauromenium. The settlers of Carthage brought their culture and religion from the Phoenicians and other Canaanites.

Elissar Queen of Tyre and the Shining City

According to Roman sources, Phoenician colonists led by Queen Dido (Elissa) founded Carthage in 814 BCE. Queen Elissa (also known as "Alissar", in Arabic name was an exiled princess of the ancient Phoenician city of Tyre. At its peak, the metropolis she founded, Carthage came to be called the "shining city," ruling 300 other cities around the western Mediterranean and leading the Phoenician (or Punic) world.

Elissa's brother, King Pygmalion of Tyre, had murdered her husband, the high priest. Elissa escaped the tyranny of her own country and founded the "new city" of Carthage and subsequently its later dominions. Details of her life are sketchy and confusing, but the following can be deduced from various sources. According to Justin, Princess Elissa was the daughter of King Matten of Tyre (also known as Muttoial or Belus II). When he died, the throne was jointly bequeathed to her and her brother, Pygmalion. She married her uncle Acherbas (also known as Sychaeus) the High Priest of Melqart, a man with both authority and wealth comparable to the king. This furthered rivalry between religion and the monarchy. Pygmalion was a tyrant, lover of both gold and intrigue, who desired the authority and fortune enjoyed by Acherbas. Pygmalion assassinated Acherbas in the temple and kept the misdeed concealed from his sister for a long time, deceiving her with lies about her husband's death. At the same time, the people of Tyre called for a single sovereign, causing dissent within the royal family.

When she ran away with her followers , they sail into the sea, and stopped the shores of a nice area and she said this is a shining city and here will build our new home. She met the king of that area and asked him if she can buy the land to build a home. The king asked her how big she wants her land and she said I will come back tomorrow to give you the exact measurement. She went home and asked her people to take a cow skin and cut it into very fine string and attach them together one by one a long rope. The second day she took the cow skin and went to the king and spread the rope on the ground as much as it opens and she said this is the size of my land. And she bought the Shining City – Carthage and build her new home. A new gate to the Phoenician kingdom was open.

The Roman Period

Though the Romans referred to the new empire growing in the city of Carthage as Punic or Phoenician, the empire built around Carthage was an independent political entity from the other Phoenician settlements in the Western Mediterranean.

A Carthaginian invasion of Italy led by Hannibal during the Second Punic War, one of a series of wars with Rome, nearly crippled the rise of the Roman Empire. Carthage was eventually conquered by Rome in the 2nd century BC, a turning point which led to ancient Mediterranean civilization having been influenced mainly by European instead of African cultures.

After the Roman conquest, the region became one of the granaries of Rome, and was Latinized and Christianized. The Romans controlled nearly all of modern Tunisia, unlike other modern African countries, of which Rome only held the northern coast. It was conquered by the Vandals in the 5th century AD and reconquered by the commander Belisarius in the 6th century during the rule of Byzantine emperor Justinian.

The Arab-Muslim Period

Around the end of the 7th century and the beginning of 8th century the region was conquered by Arab Muslims, who founded the city of Kairouan which became the first city of Islam in North Africa ; in this period was erected (in 670) the Great Mosque of Kairouan considered as the oldest and most prestigious sanctuary in the western Islamic world as well as a great masterpiece of Islamic art and architecture. Tunisia flourished under Arab rule. Extensive irrigation installations were constructed to supply towns with water and promote agriculture (especially olive production). This prosperity permitted luxurious court life and was marked by the construction of new Palace cities such as al-Abassiya (809) and Raqadda (877).

The Ottoman Rule

In the last years of the Hafsids, Spain seized many of the coastal cities, but these were recovered by the Ottoman Empire. Under its Turkish governors, the Beys, Tunisia attained virtual independence. The Hussein dynasty of Beys, established in 1705, lasted until 1957. From 1881 - 1956 the country was under French colonization. European settlements in the country were actively encouraged; the number of French colonists grew from 34,000 in 1906 to 144,000 in 1945. In 1910 there were 105,000 Italians in Tunisia.

Tunisian cuisine, the cuisine of Tunisia, is a blend of Mediterranean and desert dweller's culinary traditions. Its distinctive spicy fieriness comes from neighboring Mediterranean countries and the many civilizations who have ruled Tunisian land: Phoenician, Roman, Arab, Turkish, French, and the native Berber people. Many of the cooking styles and utensils began to take shape when the ancient tribes were nomads. Nomadic people were limited in their cooking by what locally made pots and pans they could carry with them. A tagine is really the name of a conical-lidded pot, although today the same word is applied to what is cooked in it.

Like all countries in the Mediterranean basin, Tunisia offers a "sun cuisine," based mainly on olive oil, spices, tomatoes, seafood (a wide range of fish) and meat from rearing (lamb).

Unlike other North African cuisine, Tunisian food is quite spicy. A popular condiment and ingredient which is used extensively Tunisian cooking, Harissa is a hot red pepper sauce made of red chili peppers and garlic, flavored with coriander, cumin, olive oil and often tomatoes. There is an old wives' tale that says a husband can judge his wife's affections by the amount of hot peppers she uses when preparing his food. If the food becomes bland then a man may believe that his wife no longer loves him. However when the food is prepared for guests the hot peppers are often toned down to suit the possibly more delicate palate of the visitor. Like Harissa or chili peppers, the tomato is also an ingredient which cannot be separated from the cuisine of Tunisia. Tuna, eggs, olives and various varieties of pasta, cereals, herbs and spices are also ingredients which are featured prominently in Tunisian cooking.

Shakshouka

This dish, with many variations, is a popular breakfast in North Africa, especially in Algeria and Tunisia. Most recipes include the eggs, but they can actually be left out if you like. Jewish immigrants from the Maghreb have made this a popular breakfast dish in Israel.

4 to 6 servings

Olive oil -- 3 tablespoons

Paprika -- 1 to 2 tablespoons

Onion, thinly sliced -- 1

Garlic, minced -- 2 to 3 cloves

Tomatoes, peeled, seeded and diced -- 3

Green and red bell peppers, diced -- 2 to 3

Water -- 1 cup

Salt and pepper -- to taste

Eggs (optional) -- 4

Method

Heat the oil in a deep skillet over medium flame. Stir in the paprika and cook slighly to color the oil, about 10 to 15 seconds. Add the onions and garlic and sauté until the onions are translucent and wilted but not browned, about 5 minutes.

Add the tomatoes and cook for 3 to 4 minutes to reduce down a little bit. Add the peppers, water and salt and pepper and bring to a boil. Reduce the heat to low, cover and simmer for about 10 minutes. Add more water as needed to keep it from drying out.

Using a spoon, form four small indentations in the simmering peppers to hold the eggs. One by one, crack the eggs into a small bowl and slip each from the bowl into an indentation. Cover and simmer for another 10 minutes or so until eggs are cooked through.

Serve with crusty bread, pita or rice.

Variations

Add 1 teaspoon of cumin seed to the hot oil for about 15 seconds before you add the paprika. Add 2 to 3 teaspoons of ground coriander along with the onions.

For a little spice, sauté 1 tablespoon of Harissa paste or a minced Chile pepper with the onions.

Sometimes fresh shrimp or a spicy lamb sausage called merguez is added to the simmering peppers along with the eggs.

Add 1 small, diced eggplant along with the peppers.

Add 1 potato, cut in a small dice, along with the peppers.

Sprinkle the top of the cooked dish with chopped parsley or cilantro.

Add a few olives and capers and eliminate the eggs. Chill and serve garnished with hard-boiled eggs or tuna.

Indentation. Cover and simmer for another 10 minutes or so until eggs are cooked through.

Serve with crusty bread, pita or rice.

Variations

Add 1 teaspoon of cumin seed to the hot oil for about 15 seconds before you add the paprika. Add 2 to 3 teaspoons of ground coriander along with the onions.

For a little spice, sauté 1 tablespoon of Harissa paste or a minced Chile pepper with the onions.

Sometimes fresh shrimp or a spicy lamb sausage called merguez is added to the simmering peppers along with the eggs.

Add 1 small, diced eggplant along with the peppers.

Add 1 potato, cut in a small dice, along with the peppers.

Sprinkle the top of the cooked dish with chopped parsley or cilantro.

Add a few olives and capers and eliminate the eggs. Chill and serve garnished with hard-boiled eggs or tuna.

Makroud, Tunisian Date Pastry Recipe

Difficulty: Average

Chef's Note
Makhroud are small semolina cakes cut in the shape of lozenges, stuffed with dates, hazelnuts, or almonds, deep fried in oil and drizzled with honey or sugar syrup.

These delicacies are special because they combine the cereals of the north of the country with the olive oil of the Sahel region. In the past, Makhroud were made at home; today

bakers and pastry chefs do the work. The most famous are called “Segni-ben Sokrana-Bouhafer-Omrani”.

Semolina pastry

- 200 g (7 oz.) fine semolina

- 2 g (1/2 tsp.) ground saffron

- 100 ml (6 Tbsp.) vegetable oil

- 20 g (4 tsp.) butter

- a pinch of salt

Filling

- 150 g (5 oz.) dates (or other variety)

- 1 orange

- 2 g (1/2 tsp.) ground cinnamon

Syrup

- 150 g (5 oz.) powdered sugar

- 75 g (3 oz.) honey

- 1/2 lemon

- 50 ml (3 Tbsp.) geranium flower water, or orange flower water

- 250 ml (1 cup) water

Decoration

- Toasted sesame seeds

- Or ground almonds

Other

- oil for frying

Method

1st step

Heat and clarify the butter.

Combine it in a bowl with the vegetable oil.

Prepare the pastry by putting the semolina, saffron and salt in a bowl.

Add the clarified butter/oil mixture.

2nd step

Combine everything with a spatula.

Gradually add in 100 ml (6 Tbsp.) warm water to form elastic dough.

3rd step

Knead the dough on a work surface.

Form into a ball and spread out using the heel of your hand.

Let the dough rest for 30 minutes, covered with a damp cloth.

4th step

Prepare the filling by pureeing the pitted dates in a blender.

Peel the orange and cut the zest into small dice.

Combine the dates, orange zest and cinnamon into a paste.

5th step

Knead the dough again with the heel of your hand.

Divide into 3 equal pieces.

Form into cylinders 2 cm in diameter.

Using your fingers, form a cavity along the length of the cylinders.

Fill with a cylinder of date filling.

Seal the edges of the dough to enclose the filling.

Smooth and shape the cylinder lengthwise.

6th step

Using the wooden press, flatten the pastry (or use a rolling pin).

Cut the cylinders into rectangles and cut into equal-sized lozenges.

Squeeze the juice of half the lemon.

Combine the ingredients for the syrup.

Fry the lozenges in hot oil until golden.

Drain on paper towels before immersing in the syrup.

Note: Our friend Sabbah from Sousoukitchen has a video to show you how to prepare the makrout this is her link.

http://sousoukitchen-en.over-blog.com/article-46926495.html

Home made Clarified Butter - Gheen - Semen

2010-03-26T07:26:00.000-07:00

Clarifying butter is as simple as melting butter and letting the milk solids settle or rise out of the fat. Care should be taken not to burn the butter while heating it, so use a heavy pan that doesn't have any hotspots. When using salted butter, it is difficult to guess how much salt will remain in the clarified butter. A lot of the salt can be found in the milk solids as it settles or foams up, but the exact amount will be different every time. Use unsalted butter to remove any uncertainty. You can add salt to the clarified butter later to achieve the desired saltiness).

To make approximately 1/2 cup of clarified butter, melt one cup (225 g) of butter in a small saucepan over low heat. With a good saucepan, you can just leave it there over low heat while doing something else and the butter will slowly melt. Turning up the heat will melt the butter faster, but the milk solids may begin to burn, so, resist the temptation. Instead, you can cut up the butter into pieces to speed up melting. Also, if you don't have a small saucepan, it may be best to use more butter. Too little butter in a large diameter pan will make it difficult to separate the solids from the fat later.

When the butter has completely melted, continue to heat it over low heat. Some milk solids will drop to the bottom of the pan while others will rise as foam. As the milk solids rise to the top, they can be skimmed off. (Or, it can be removed when the butter cools.)

At this point you can remove the butter from the heat and skim off all the foam. Let the butter cool a bit to let more of the solids settle and then pour or spoon out the clarified fat, leaving the remaining milk solids in the pan.

Alternatively, pour the hot melted butter through cheesecloth to filter out the foam and solids that have settled, catching the clarified butter in a jar.

Or, pour the hot butter into a container, allow it to separate while cooling and then refrigerate. After it has solidified, you can easily scrape off the hardened foam from the stiff clarified butter layer.

Although pure clarified butter does not need to be refrigeration, I recommend you store your clarified butter in the refrigerator (at least for the first time when you make the Semen, as some milk solids may still be present and may cause the butter to go rancid). Use the clarified butter as you would use regular butter (tablespoon for tablespoon) in recipes.

Semen or clarified butter has no more lactose, so lactose-sensitive individuals should be able to enjoy clarified butter without the uncomfortable effects those of us who are lactose intolerant are well aware of.

أفضل الطرق لعمل المسلي (السمن البلدي

يُستخلص السمن من الزبد عن طريق التبخير، وكما نعلم فإن الزبد يُصنع من الحليب كامل الدسم، وبالتالي يتأثر المذاق والنوعية بنوع الحليب المُستخدم. يُسيح الزبد في إناء سميك على نار هادئة، ثم تُرفع الحرارة إلى متوسطة حتى تبدأ في الغليان ثم تخفض مرة أخرى. مع تقليب الزبد السائح تقليباً مستمرا ً حتى يتبخر منه جزء كبير من الماء ثم يُترك على النار بدون تقليب ليتراكم الحليب الصلب بقاع الإناء، وبسبب ملامسته للقاع فسيتحول لونه إلى البني ويترك الزبد الذي تحول إلى مسلي حتى يصبح لونه اصفر كهرماني شفافاً، يُرفع من على النار ويُترك جانباً حتى يبرد قليلاً ثم يُصفى ( وعند تصفيته يُراعى عدم خلط المترسب في القاع مع المسلي )، يُعبأ في برطمانات نظيفة مجففة ويغلق جيداً.

عند استخدام السمن على نار مرتفعة نلاحظ تحملها للحرارة على عكس الزبد، والسبب في ذلك هو كمية الحليب السائل الذي تبخر أثناء عملية التحول من زبد إلى سمن، فإذا كان الغرض استخدام النكهة فقليل من السمن يكفي لإعطاء النكهة المطلوبة، وإن لم يكن لدينا السمن فيمكن استخدام قليل من الزيت ( زيت خضار بدون نكهة قوية) مع الزبد وذلك يساعد على تحمل الزبد للحرارة. وكما يتم في حالة الزيت من إضافة نكهات مختلفة من أعشاب عطرية وبهارات وتوابل عن طريق تسخين الزيت ووضع الأعشاب أو البهار به فيمكن اتباع نفس الخطوات مع السمن.

Walima February Challenge - Representing the Saudi Cuisine

2010-02-04T10:58:00.000-08:00

Saudi Arabia, the third-largest country in Asia, constitutes about four-fifths of the Arabian Peninsula. The other countries that share the peninsula—Yemen, Oman, United Arab Emirates, Qatar, Bahrain, and Kuwait—are all much smaller in area. A narrow plain runs along the Red Sea coast. The Hijaz Mountains (Al Hijaz) rise sharply from the sea. At least one-third of the total area is sandy desert. There are no lakes, and except for artesian wells (wells where water flows to the surface naturally) in the eastern oases, there are no rivers or streams where water flows.

HISTORY AND FOOD

The people of Saudi Arabia are descended from tribes of nomadic sheep and goat herders and maintain many of the traditions of their past. Traditional foods like dates, fatir (flat bread), arikah (bread from the southwestern part of the country), and hawayij (a spice blend) are still eaten by Saudis today, although most Saudis have settled in towns and cities and no longer follow the nomadic lifestyle. Saudi Arabia is also home to Mecca, the origin and spiritual center of Islam. The culture, as well as the laws of Saudi Arabia, is founded on Islamic principles, including the dietary restrictions against eating pork or drinking alcohol.

In the 1930s, oil was discovered on the Arabian Peninsula. Income from oil has allowed Saudi Arabia to become modernized and to begin to develop stronger industries in other areas such as agriculture. Saudi Arabia now produces all of its own dairy products and most of its own vegetables. Many foreign workers are needed to maintain the new industries, and foreign foods as well as fast food chains are now available in Saudi Arabia. However, it is mostly the foreigners who eat those foods; most Saudis prefer traditional fare.

FOODS OF THE SAUDIS

The people of Saudi Arabia are very traditional and eat the same foods they have eaten for centuries. The average meal of the Bedouin nomads who remain in Saudi Arabia is much simpler than that of the urban Saudis who make up the majority of Saudi Arabia's population today. However, the basic ingredients are the same: fava beans, wheat, rice, yogurt, dates, and chicken are staple foods for all Saudis. Saudi Arabia has over 18 million date palms that produce 600 million pounds of dates each year.

Saudis rank as the highest consumers of broiler chickens in the world, eating an average of 88.2 pounds of chicken per person per year. Saudis are strict Muslims and, following Islamic law, do not eat pork or drink alcohol. Lamb is traditionally served to honored guests and at holiday feasts. According to Islamic law, animals must be butchered in a particular way and blessed before they can be eaten, so Saudi Arabia is the world's largest importer of live sheep.

Camel (or sheep or goat) milk has long been the staple of the Bedouin diet, and dairy products are still favorites with all Saudis. Yogurt is eaten alone, used in sauces, and made into a drink called a lassi. Flat breads— fatir, a flat bread cooked on a curved metal pan over a fire, and kimaje, similar to pita—are the other mainstay of the nomadic diet that are eaten by all Saudis. These breads are used at every meal, in place of a fork or spoon, to scoop up other foods.

The Walima February Walima Challenge is brought to us by Noor from http://www.themiddleeasterncook.blogspot.com/ so join us to cook an Authentic new meal

Al Harrisah

For the Saudi Arabia sweet we will be making the popular sweet harrisah. This sweet is perfect served with Arabic coffee or tea.

2 cups flour
3 cups dates, finely chopped
1 cup vegetable oil
1/2 tablespoon ground cardamom

1.In a 9-inch skillet on medium heat add oil. Add flour, stirring until lightly brown. Remove from heat, add dates and cardamom, blend together.

2. Place into a servings platter and serve. Alternatively you can make into small balls.

Al Matazeez

Asalam Alaykum and merhaba! Before their was kabsa and other dishes in Saudi Arabia their was 'Al Matazeez'. Al Matazeez is a very old recipes that has meat, vegetables and homemade pasta in broth. This is very good served with fresh bread. Have fun and I can not wait to see how yours turns out. Enjoy your savory recipes from Saudi Arabia this month.

500 grams lamb or beef meat pieces
1 tablespoon plus 2 teaspoons sunflower oil
2 onions, chopped finely
4 green chili's
2 tomatoes, finely diced
2 tablespoons tomato paste
salt and pepper to taste
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 tablespoon ground cumin
2 dried lemons, cracked
2 bouillon beef cubes
1 eggplant, peeled and cubed
2 small zucchinis, tops removed
1-1/2 cups pumpkin, cubed
1/2 cup green beans
2 carrots, sliced
water

dough:
2 cups wheat flour
1 teaspoon sunflower oil
1/2 teaspoon salt
1-2-3/4 cup water

1.In a 4-quart pan add 1 tablespoon oil and onions, cook until tender. Add meat, salt, pepper, cardamom, cinnamon and cumin. Cook until meat is browned on all sides. Add tomatoes and tomato paste. Add chilis, dried lemons, and enough water to cover top by 4-5 inches. Bring to a full boil, add bouillon cubes. Reduce heat to low and simmer for 45 minutes. Adding more water if needed.

2.In a large bowl add flour, salt and 1 teaspoon oil. Add water small amounts at time enough to make a workable dough. Add 1 teaspoon oil into hands and cover outside of dough ball. Place in bowl, cover with towel and allow to sit in a warm place for 30 minutes.

3.Roll dough thinly and cut into small circles using a glass or into small squares using a pastry flute. Dough should be like pasta.

4.Add carrots and carefully start dropping dough pieces one at a time, making sure to them into meat mixture. Cover and simmer for 20 minutes. Add eggplant, zucchini, pumpkin and green beans. Cover and allow to simmer an additional 20 minutes, making sure vegetables are thoroughly cooked.

Giveaway

2010-01-14T16:36:00.000-08:00

I am doing a raffle on some goodies I brought back with me from Lebanon (spices and grains), all organic; all you need to do is leave a message on the post entitled Kamal Mouzawak!

Take care, Joumana

Walima January Challenge - Representing the Omani Cuisine

2010-01-08T12:10:00.000-08:00

Oman is a 1,000-mile-long (1,700 km) coastal plain at the southeast tip of the Arabian Peninsula lying on the Arabian Sea and the Gulf of Oman. It is bordered by the United Arab Emirates, Saudi Arabia, and Yemen. The country is the size of Kansas.

A vast gravel desert plain covers most of central Oman, with mountain ranges along the north (Al Hajar Mountains) and southeast coast, where the country's main cities are also located: the capital city Muscat, Matrah and Sur in the north, and Salalah in the south.

Oman's climate is hot and dry in the interior and humid along the coast. During past epochs Oman was covered by ocean. Fossilized shells exist in great numbers in areas of the desert away from the modern coastline.The peninsula of Musandam (Musandem), which has a strategic location on the Strait of Hormuz, is separated from the rest of Oman by the United Arab Emirates and is thus an exclave. The series of small towns known collectively as Dibba are the gateway to the Musandam peninsula on land and the fishing villages of Musandam by sea.

Boats may be hired at Khasab for trips into the Musandam peninsula by sea.

Oman has another exclave, inside UAE territory, known as Madha. It is located halfway between the Musandam Peninsula and the rest of Oman. Belonging to Musandam governorate, it covers approximately 75 km2 (29 sq mi). The boundary was settled in 1969. The north-east corner of Madha is closest to the Fujairah road, barely 10 m (32.8 ft) away. Within the exclave is a UAE enclave called Nahwa, belonging to the Emirate of Sharjah. It is about 8 km (5 mi) on a dirt track west of the town of New Madha. It consists of about forty houses with its own clinic and telephone exchange.

Government: Absolute monarchy.

Stone Age

Wattayah, located in the governorate of Muscat, is the oldest known human settlement in the area and dates back to the Stone Age, making it around 5,000 years old. Archaeological remains from different dates have been discovered here, the earliest representing the Stone Age, then the Heliocentric Age and finally, the Bronze Age. Findings have consisted of stone implements, animal bones, shells and fire hearths. The latter date back to 7615 BC and are the oldest signs of human settlement in the area.Other discoveries include hand-moulded pottery bearing distinguishing pre-Bronze Age marks, heavy flint implements, pointed tools and scrapers.On a mountain rock-face in the same district, animal drawings have been discovered. Similar drawings have also been found in the Wadi Sahtan and Wadi Bani Kharus areas of Rustaq. These drawings consist of human figures carrying weapons and being confronted by wild animals. Siwan in Haima is another Stone Age location and some of the archaeological finds have included arrowheads, knives, chisels and circular stones which may have been used to throw at animals.
Oman before IslamOman's Names Sumerian tablets refer to a country called Magan, a name thought to refer to Oman’s ancient copper mines. Mezoun is derived from the word muzn, which means abundant flowing water. The present-day name of the country, Oman, is believed to originate from the Arab tribes who migrated to its territory from the Uman region of Yemen. Many tribes settled in Oman making a living by fishing, herding or stock breeding and many present day Omani families are able to trace their ancestral roots to other parts of Arabia.From the 6th century BC to the arrival of Islam in the 7th century AD, Oman was controlled and/or influenced by three Persian dynasties, the Achaemenids, Parthians and Sassanids. Achaemenids in the 6th century BC controlled and influenced the Oman peninsula. This was most likely exerted from a coastal center such as Sohar. By about 250 B.C. the Parthian dynasty brought the Persian Gulf under their control and extended their influence as far as Oman. Because they needed to control the Persian Gulf trade route, the Parthians established garrisons in Oman.

In the third century A.D. the Sasanids succeeded the Parthians and held the area until the rise of Islam four centuries later.The arrival of IslamOn the advent of Islam, the religion reached Oman during the Islamic prophet Muhammad's lifetime. The conversion of Omanis is usually ascribed to Amr ibn al-As, who visited the region by the middle of the seventh century AD. The Omanis were among the first people to embrace Islam voluntarily In around 630 AD when the Muhammed sent his envoy Amr ibn Al As to meet Jaifar and ‘Abd - the joint rulers of Oman at that time - to invite them to accept the faith, in which he eventually succeeded.In accepting

Islam, Oman became an Ibadhi state which is named after alkhoarej, ruled by an elected leader,

the Imam. During the early years of the Islamic mission Oman played a major role in the Wars of Apostasy that occurred after the death of Muhammad and also took part in the great Islamic conquests by land and sea in Iraq, Persia and beyond. However, its most prominent role in this respect was through its extensive trading and seafaring activities in East Africa, particularly during the19th century, when it propagated Islam in many of East Africa’s coastal regions, and certain areas of Central Africa.Omanis also carried the message of Islam with them to China and the Asian ports.Oman was ruled by Umayyads between 661-750, Abbasids between 750-931, 932-933 and 934-967, Qarmatians between 931-932 and between 933-934, Buyids between 967-1053, Seljuks of Kirman between 1053-1154.

The Portuguese settlementThe Portuguese occupied Muscat for a 140-year period 1508–1648, arriving a decade after Vasco da Gama discovered the seaway to India. In need of an outpost to protect their sea lanes, the Europeans built up and fortified the city, where remnants of their colonial architectural style still remain.Rebellious tribes drove out the Portuguese, but were pushed out themselves about a century later 1741 by the leader of a Yemeni tribe leading a massive army from various other tribes, who began the current line of ruling sultans. A brief Persian invasion a few years later was the final time Oman would be ruled by a foreign power. Oman has been self governing ever since.[edit] Oman and East African Empire

The Sultan's Palace buildings in Zanzibar which was once Oman's capital and residence of its Sultans.In the 1690s Saif bin Sultan, the imam of Oman, pressed down the East African coast. A major obstacle was Fort Jesus, housing the garrison of a Portuguese settlement at Mombasa. After a two-year siege, it fell to Saif in 1698.Thereafter the Omanis easily ejected the Portuguese from Zanzibar and from all other coastal regions north of Mozambique. Zanzibar was a valuable property as the main slave market of the east African coast, and became an increasingly important part of the Omani empire, a fact reflected by the decision of the greatest 19th century sultan of Oman, Sa'id ibn Sultan, to make it from 1837 his main place of residence. Sa'id built impressive palaces and gardens in Zanzibar.Rivalry between his two sons was resolved, with the help of forceful British diplomacy, when one of them, Majid, succeeded to Zanzibar and to the many regions claimed by the family on the East African coast. The other, Thuwaini, inherited Muscat and Oman.

The Omani economy has been radically transformed over a series of development plans beginning with the First Five-year Plan (1976-1980). At Sultan Qaboos's instruction, a vision of Oman's economic future up to the year 2020 was set out at the end of the first phase of the country's development 1970-1995. Vision 2020, outlined the country's economic and social goals over the 25 years of the second phase of the development process (1996-2020).Oman 2020, held in June 1995, has developed the following aims with regard to securing Oman's future prosperity and growth:To have economic and financial stabilityTo reshape the role of the Government in the economy and to broaden private sector participationTo diversify the economic base and sources of national incomeTo globalize the Omani economyTo upgrade the skills of the Omani workforce and develop human resourcesA free-trade agreement with the United States took effect 1 January 2009, eliminating tariff barriers on all consumer and industrial products. It also provides strong protections for foreign businesses investing in Oman.

Food Ted during celebrations, which consists of mashed rice flavoured with spices. Another popular festival meal is shuwa, which is meat cooked very slowly (sometimes for up to two days) in an underground clay oven. The meat becomes extremely tender and it is impregnated with spices and herbs before cooking to give it a very distinct taste. Fish is often used in main dishes too, and the kingfish is a popular ingredient. Mashuai is a meal comprising whole spit-roasted kingfish served with lemon rice. The rukhal bread is a thin, round bread originally baked over a fire made from palm leaves. It is eaten at any meal, typically served with Omani honey for breakfast or crumbled over curry for dinner. Chicken, fish and mutton are regularly used in dishesAlthough spices, herbs, onion, garlic and lime are liberally used in traditional Omani cuisine, unlike similar Asian food, it is not hot. Omani cuisine is also distinct from the indigenous foods of other Arab states of the Persian Gulf and even varies within the Sultanate's different regions. There are also significant differences in cuisine between different regions of Oman.

Our Challenge for this month representing the Omani Cuisine with two recipes

Lamb Kabouli

Ingredients

1 kg lamb legs, pieces with bones

9 cups water or 2¼ liters

3 small cinnamon sticks

1teaspoon whole cardamom pods

1 teaspoon whole cloves

1 teaspoon whole black peppers

½ cup water or 125 ml, extra quantity

3 medium onions or 375 g, sliced

4 tablespoons ghee

3 cloves garlic, crushed

3 tablespoons raisins

1 tin canned chickpeas or 400 g, (dingo) drained(or 1 cup dried and soaked overnight)

4 tablespoons omani mixed spices

½ teaspoon saffron filaments

½ cup rose water or 125 ml

3 cubes Mutton Bouillon (if you have lamb stock or chicken stock use 3 cups as part of the above water)

2½ cups basmati rice or 500 g, washed and drained

Preparation

Put lamb pieces and water in a large pot, bring to boil and remove froth as it appears. Add the cinnamon sticks, and all whole spices. Cover and simmer over low heat for 1½ hours or until the meat becomes tender. Remove lamb pieces, put them in a bowl and set aside. Drain the stock and set aside.Cook the extra water and onion in a large sauce pan with occasional stirring for 5 minutes or until water is steamed and the onions become tender. Add 2 tablespoons of the ghee (reserve 2 tablespoons) and stir for another 3 minutes or until onions become golden in color. Add garlic, raisins, dingo (chickpeas), 1 tablespoon of Omani mixed spices (reserve 3 tablespoons), saffron leaves and rose water, stir for 1 minutes then set aside

In a large pot put 4½ cups of drained stock; add more water if stock is not enough. Add the remaining 2 tablespoons of ghee, the remaining 3 tablespoons of Omani mixed spices, the Bouillon cubes and rice. Bring to boil with occasional stirring, cover and cook over low heat for 10 minutes or until rice is ½ cooked, add the boiled lamb pieces on top of the rice, cover and cook on low heat again for another 10-15 minutes or until rice is cooked.Serve the rice and lamb in plate topped with the onion mixture.

Omani Bizar A’Shuwa

2 cloves garlic, chopped

1 Tbs (15 ml) cumin seeds

1 Tbs (15 ml) coriander seeds

1 Tbs (15 ml) cardamom seeds

2 tsp (10 ml) cayenne pepper

1/2 tsp (2 ml) ground turmeric

About 2 Tbs (30 ml) distilled vinegar

Combine all ingredients in an electric food processor and process until a thick paste is formed, adding more vinegar if necessary. Store refrigerated in an airtight container for up to 2 weeks. Makes about 1/4 cup (60 ml).

SAKO - a traditional caramelized tapioca sweet

1 3/4 cups of sugar

3/4 cup of sako (tapioca), soaked in 1 1/2 cups of water for 1 hour

1 Tablespoon saffron, soaked with the tapioca

1/2 cup of butter

1/8 - 1/4 cup of rose water, depending on its strength and your tastes

1 Tablespoon of ground cardamom

1 1/2 Tablespoons ground cinnamon

1/2 teaspoon ground gingerchopped nuts, such as pistachio nuts, or walnuts

Directions
1. Put the sugar in a heavy sauce pan and brown over medium heat. Do not stir it, but rather gently shake the pan about every minute, until the sugar is a golden brown. Be careful not to over do it and burn the sugar.

2. Add the sako (tapioca) with its water and the rest of the ingredients along with 2 cups of water. Bring to a boil, while stirring. The sugar will clump at the bottom of the pan at first, but will then gradually dissolve in the liquid.

3. Once it is boiling reduce heat to the lowest level. Continue cooking, lightly boiling, until the sako (tapioca) is cooked (i.e. clear and soft). The time required for this will depend on the size of the sako (tapioca), with smaller tapioca cooking faster than the larger beads. Add more water, if need. The final texture should be thick and jelly-like, yet still thin enough to pour into the serving dish.

4. Take off of the fire and spread in a glass/ceramic casserole dish/plate (or smaller individual-serving bowls). Top with chopped nuts. Best eaten at room temperature or slightly warm.

Moroccan Vegatable Chickpeas Couscous

2010-01-03T17:58:00.001-08:00

Thanks for the Awesome challenge Sabah and Touria :D

Yasmeen Health Nut

Walima December Challenge - Celebrating the Moroccan Cuisin

2009-12-11T09:22:00.000-08:00

December Walima Challenge is Representing the Moroccan Cuisines and its hosted by our two lovely and talented friends Touria from http://cuisnetouria.e-monsite.com/accueil.html and Sabah from http://www.sousoukitchen.blogspot.com/

Morocco or the Kingdom of Morocco(Al Mamlaka -Al-Magribiya) translated to the Western Kingdom, is a country located in the north Africa with an area just under 447,000 square kilometres. Rabat is the capital and Casablanca is the largest city.
Morocco has a coat on the Atlantic ocean that reaches past the straight of Gibraltar into the Mediterranean sea. It is bordered by Algeria to the east, Spain to the North and Western Sahara to the south.

Several Arabic and Berber dialects are spoken in Morocco and the population is largely homogenous.
The Moroccan Cuisine is one of the diversified cuisines in the world. It is a mix of Berber, Spanish, Moorish, Middle eastern, Mediterranean and African Cuisines.

1)Moroccan-berber cuisine:
The Moroccan Cuisine has been influenced by the native Berber cuisine which differs from one area to an other within North Africa.
the principal Berber food is:
-couscous
-Tajine wich is a very diversified dish
-Mechoui or lamb barbecue
-Harira which is a famous Moroccan soup during Ramadan.
-Bread made with traditional yeast

2)Moroccan-andalusian cuisine:
Andalisuian cuisine has also ifluenced Moroccan Cuisine. Moriscos or (Muslim refugees) who were expelled from Spain during the spanish inquisition brought with them their civilisation. the famous Moroccan andalusian dish is Pastille which is a wedding dish made of chicken and almonds. Besides pastille, a lot of Moroccan pastries are based on andalusian pastry such as almond coockies.

3)Moroccan-middle eastern cuisine:
As Moriscos, Political refugees left baghdad in the middle ages and settled in Morocco, bringing with them traditional recipes that are now common in Morocco but Forgotten in the middle east. There is a striking similaritiries between 12th centry collection of recipes by Al-Baghdadi and contemporary Moroccan dishes. A signature characteristic is cooking fruit with meat like quince with lamb or apricots with chicken.

4)Moroccan-jewish cuisine:
Jewish cuisine has also influnced Moroccan Cuisine. The Mizrahi's style is still well noticed in salad starters Made by marinated olive and vegetable.

Moroccan Cuisine is based on the use of different spices but the most characteristic feature is the use of powder ginger in different tajines. Olive oil is also a characterestic of Moroccan Cuisine as it is the case of all the Mediterranean cuisines.
Chicken is the most widely eaten meat in Morocco. The most commonly eaten red meat in Morocco is beef; lamb is preferred as it is the basic ingredient in making tajines. the Moroccan tajine can also be made with fish and vegetables.
The most popular drink is green tea with mint which is accompanied with different Moroccan pastry.

COUSCOUS WITH BEEF

Ingredients :

- 1 pound couscous

- 1 pound meat (beef), you can use chicken or lamb.

- 2-3 carrots

- 3 zucchini

- 3 tomatoes

- squash

- 1 big onion

- parsley & coriander

- chickpeas

- 2 Tbs vegetable oil

- 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp ginger, 1/2 tsp turmeric, pinch pf saffron- water

optional :- 1/2 tsp smen (butter ghee)

Steps :

Heat the oil at medium temperature, add chopped onion and the meat.After 15 min, add chopped tomatoes, parsley, coriander and the spices, let cook 10 min, add water, let cook 1hour.

To prepare the couscous :

Add some water and fluff it up with your hands, let it soak.

After the meat has cooked 1 hour, place couscous in the steamer pot and let steam 20 min.Remove couscous from the heat, let it cool, add water, fluff it with your hands, add salt and oil, if you want, you can add smen (butter ghee).Put couscous to steam another 20 min.Add carrots to the meat, after 10 min, add zucchini, squash, chickpeas, let cook.To serve, place couscous first, then the meat, the vegetables and the sauce.

If you don't have a couscous pot, you can follow the same steps using a microwave.To make it easy for you, click on the pictures to watch the videos.

http://sousoukitchen.blogspot.com/2008/12/couscous-with-beef-couscous-avec-le.html

GHRIBA (THE MOROCCAN FAMOUS COOKIES)

Ingredients :

- 3 3/4 cups flour

- 2 stick melted butter (230 gr)

- 1/4 cup oil

- 1 cup sugar

- a pinch of salt

Steps :

Mix flour, sugar, salt, butter, oil, mix until the mixture becomes sandy.Form small balls, flatten them a little bit, place in a baking sheet.Bake in a preheated oven at 380 F, 20 min.The cookies should keep their white color.

http://sousoukitchen.blogspot.com/2008/12/ghriba_19.html

MOROCCAN TEA
Ingrediens :
The ingredients depend on the size of the teapot.
- handful of fresh mint
- 1 1/2 tsp green tea
- 4 tsp sugar
- boiling water

Steps :Put the green tea into the teapot, add about 1/2 glass of hot water, rinse the tea,pour into glass #1, pour one more time 1/2 cup into glass #2.Pour out cup #2, add the mint, sugar, and glass #1, then fill the pot with boiling water, stir.Bring to boil on stove about 2 min.

November Challenge

2009-11-19T12:30:00.000-08:00

Hi, here is a photo for the sweet dish from Lebanon, aysh el-saraya

November Challenge is Representing the Lebanese Cuisine

2009-11-10T08:46:00.000-08:00

Our November Challenge is hosted by Joumana from www.tasteofbeirut.com and I will host the savoury dish as Amal is very busy with her new Art Studio, Please check it out she has beautiful paintings for sale.

Walima November cooking challenge will represent the Lebanese Cuisine. Talking about Lebanon which comes from Laban or the high White Mountain, this also reflects our food and what a coincidence that both recipes have dairy

Sweet Challenge:The Bread of the Seraglio ( Aysh el-Saraya)

1 round loaf white bread, about 8 inches in diameter, 1 day old

9 ounces golden superfine sugar

4 tablespoons water

1 teaspoon lemon juice

scant 1/2 cup boiling water

1 tablespoon orange blossom water

1 tablespoon rose water

1 3/4 cups Lebanese clotted cream or Ashta 2 tablespoons pistachios, ground medium-fine

Cut off the crust of the bread and keep for bread crumbsSlice off the top of the white bread to get one flat slice about 1 1/2 inch thick and put it in a round serving dish about the same size as the bread.Tear the rest of the bread in thick pieces and use them to fill the gaps in the dish.

Put the sugar, water and lemon juice in a deep frying pan and place over medium heat. Bring to the boil and cook, stirring constantly, so that the sugar does not crystallize in places, for about 20 minutes or until it is caramelized.Towards the end of the cooking time, measure 7 ounces of water and bring to a boil in a teakettle. When the sugar is caramelized, start adding the water gradually without taking the sugar mixture off the heat. Be very careful, because the sugar will start spluttering and you could burn yourself!Pour the boiling syrup all over the bread and transfer the soaked bread to the pan. Place over medium heat and cook pressing the bread with the back of a spoon to mash it and make it soak up the syrup.Clean the edges of the serving dish and slide the bread back onto it, spreading it evenly across the dish. Let it cool then cover the bread entirely with cream.

Chill then cover with pistachios right before serving.

Clotted cream or Ashta:

2 slices of white bread without the crust

2 cups half-and-half

Cut the bread in small pieces and place in a saucepanPour the cream or half-and-half over the bread Bring to the boil. Lower the heat and simmer 10 minutes, stirring often.Cool then refrigerate. It should keep for 4 to 5 days. Makes 1 pint.Makes 4 servings.Source: Lebanese Cuisine by Anissa Helou

Our Savoury Dish will :

Lebanese Style Sheesh Barak

Ingredients

1 ½ kg of plain Greek style yogurt or home made
1/2 quantity of Ajeen or basic dough recipe
3 cloves garlic, crushed with a dash of salt
1 cup finely chopped fresh mint (if fresh is not available use couple spoons dried)
½ kg (16 oz) ground meat (either beef or lamb)
3 medium sized onions, finely chopped
¼ cup fried pine nuts
1 tspn salt
¼ tspn ground allspice
¼ tspn ground cinnamon
2 tbls butter

Basic Dough or Ajeen
(this is used in many savoury pastries)

Ingredients:

1 kg (32 oz / 5 cups) plain flour
1 ¼ cups warm water
½ cup olive oil
½ cup vegetable oil
2 tbls salt
2 tbls sugar
PREPARATION:
Sift the flour into a working surface.Mix in salt and sugar. Make a well in the centre.Pour olive oil and vegetable oil in the well.Mix the dry ingredients into the liquid.Add water gradually. Knead the dough into a ball (if the dough is too stiff add some water).Knead the dough on a floured working surface until it is smooth and elastic this can be done in an electric mixer fitted with a dough hook, or in a food processor.Form the dough into a ball and put into a lightly floured bowl, covered with a damp cloth. Leave in a warm place until the dough has doubled in size.

Cooked Yogurt

Ingredients:

1 1/2 kg of plain Greek Style Yogurt
or home made you can check my blog for home made yogurt (you can check my blog for homemade yogurt)
2 tbls cornstarch
1 tspn salt
1 cup water + 1 beaten egg (or egg's white)

PREPARATION:
Strain yoghurt using a smooth colander into a pot. Add egg or egg's white.Dissolve cornstarch in 1 cup of water. Stir into cold yoghurt for 2 minutes.Place on medium heat, stirring constantly until it boils.

Preparing the Sheesh Barak

Roll out the dough with a rolling pin to about 1 cm thickness. Using a round cookie cutter (medium size), press over dough to get equal rounds.

Fry onion in shortening till color changes a little. Add meat, salt, allspice and cinnamon. Stir occasionally and fry for 7-8 minutes. Add pine nuts and Mix. Drain the mixture as butter would affect closing the pastries.

Spread the round a little with your fingers. Place 1 tspn of the filling on it. Fold over one end to make a semi-circle. Press edges down to seal. Take the two ends from the straight side, bring them together to make a small ring. Press well.

Repeat till rounds are done.You will have left over dough , (this is the best part) roll the remaining dough in thin rope and cut into diagonals. Place the stuffed dough and the cut pastries in a tray with parchment, Bake in a hot oven (400F) for 10 minutes or until golden. During this time prepare and cook the yogurt and when it starts to boil add the baked pastries to the boiling cooked yoghurt one by one. Let it boil over low heat for 10 minutes or till pastries are cooked.

Note: The egg and the cornstarch are there as stabilizers so that the yogurt won’t separate.Make sure to cook the yogurt on medium low heat , high heat could ruin the sauce.

In a separate skillet you’ll want to quickly sauté the garlic and mint in one tbsp extra virgin olive oil and add it to the Sheesh Barak. cook for another 2 minutes .

Serve hot in bowls, or you can serve with it Lebanese Rice Pillaf with Vermicelli.

I am attaching a link to Tony Tahhan Step by Step recipe preparation

http://www.antoniotahhan.com/2009/07/10/a-meal-perfect-for-catching-up/

This is the link to my homemade Yogurt
http://phoeniciangourmet.blogspot.com/2009/03/home-made-yogurt-and-cheese-yogurt.html

October challenge

2009-10-14T12:56:00.000-07:00

Sorry for the delay in getting my challenge out! In any case, here it is. Hello to everyone!

www.tasteofbeirut.com/2009/10/shredded-wheat-pastry-with-cheese-kunafa-bi-jibin/

Walima Fifth Challenge - Representing the Jordanian Cuisine

2009-09-01T18:32:00.000-07:00

Jordan (Arabic: الأردنّ‎ al-'Urdunn), officially the Hashemite Kingdom of Jordan, is an Arab country in Southwest Asia spanning the southern part of the Syrian Desert down to the Gulf of Aqaba. It shares borders with Syria to the north, Iraq to the north-east, the West Bank and Israel to the west, and Saudi Arabia to the east and south. It shares control of the Dead Sea with Israel, and the coastline of the Gulf of Aqaba with Israel, Saudi Arabia, and Egypt. Much of Jordan is covered by desert, particularly the Arabian Desert; however the north-western area, with the Jordan River, is regarded as part of the Fertile Crescent. The capital city of Amman is in the north-west.
During its history, Jordan has seen numerous civilizations, including such ancient eastern ones as the Canaanite and later other Semitic peoples such as the Edomites, and the Moabites. Other civilizations possessing political sovereignty and influence in Jordan were: Akkadian, Assyrian, Judean, Babylonian, and Persian empires. Jordan was for a time part of Pharaonic Egypt, the Hasmonean Dynasty of the Maccabees, and also spawned the native Nabatean civilization which left rich archaeological remains at Petra. Cultures from the west also left their mark, such as the Macedonian, Roman, Byzantine, and Ottoman Turkish empires. Since the seventh century the area has been under Muslim and Arab cultures, with the exception of a brief period when the west of the area formed part of the Crusader Kingdom of Jerusalem and a short time under British rule.

The Hashemite Kingdom of Jordan is a constitutional monarchy with representative government. The reigning monarch is the head of state, the chief executive and the commander-in-chief of the armed forces. The king exercises his executive authority through the prime ministers and the Council of Ministers, or cabinet. The cabinet, meanwhile, is responsible before the democratically elected House of Deputies which, along with the House of Notables (Senate), constitutes the legislative branch of the government. The judicial branch is an independent branch of the government.

Our Savoury Dish is the Mansaf the national dish of Jordan : lamb seasoned with aromatic herbs, sometimes lightly spiced, cooked in yoghurt, and served with huge quantities of rice. Feasting on Mansaf is taken seriously, and hours are spent in its preparations.
Mansaf is cooked in jameed (the Arabic word for dried yoghurt), which is then mixed with water in a tray to produce a creamy sauce. This is poured into a large stewing pot with chunks of lamb meat. The pot is put over an open fire. As the stew begins to warm, it is stirred to prevent the yoghurt from separating.

If you visit Summer's Blog http://www.mimicooks.com/ she has a posting about the Jordanian Mansaf and a video of a Jordanian lady preparing the Mansaf Dish.

Large trays are covered with the doughy flat Arabic bread and dampened with yogurt. On top of this, a layer of rice is heaped. The meat is then piled on top. Almonds, pine-kernels and other nuts may be sprinkled over the dish, which is then ready for serving.

FAST, EASY AND YUMMY MANSAF
2 Large containers of plain Greek Yogurt
1 kg of lamb meat preferable with bones for more flavour or lamb shanks
Water to boil meat
1 small onion
Salt
Cumin, turmeric and any other spices to flavour the lamb
Arabic flat bread (optional)
3 cups jasmine rice
Silvered almond
Pine nuts
1 1/2 Cups butter
1:in a large pot before turning on the heat mix the yogurt.
2: Bring it to boil on high heat , make sure while you cooking the yogurt you are constantly stirring yogurt with a wooden spoon (VERY IMPORTANT) in one direction only. If you started stirring to the left you must keep stirring that way until yogurt starts to boil..
3: Once yogurt boil turn heat off..
4: in another pot cover pieces of lamb with water
5: add small onion.
6: Boil until lamb is tender, skimming the top
7. Remove the lamb meat and strain the broth to remove any small particles.
8: add about 2-3 cups of the broth to the cooked yogurt.
9: add salt to taste and if not tart enough you may add juice from about 1/2 a lemon.
10: add lamb meat to the yogurt and broth mixture (make sure to remove the onion) and let boil one more time.
11: cook rice with 1 cup of butter
12: brown almonds and pine nuts in remaining butter.
When serving put Arabic bread and wet it with some yogurt, then add rice and meat in individual plates and spread cooked yogurt and slivered nuts over it.

Our Dessert Recipe is the Kunafa with sweet cheese.. if you cannot the Naboulsi or Akawi Cheese in your local store, for sure feel free to use Mozzarella Cheese mixed with Ricotta, also you can use fresh Mozzarella which I find it the best for dessert Another name for fresh Mozzarella I find in Canada is the Boccoccini Cheese they are small Mozzarella Balls soaked in water comes in plastic containers.
The recipe is taken from Summer‘s Sweet Blog, it includes a video which shows step by step instructions
http://sophiessweetchoice.blogspot.com/2009/06/knafe-kunafah-with-cheese.html

Our August Challenge is here - Representing the Iraqi Cuisine

2009-08-10T22:12:00.000-07:00

From now on , we will post our monthly challenge on this blog as well, giving the chance to all our readers and followers, bloggers and non bloggers who are interested to learn how to cook Middle Eastern Food, and like to try our dishes, this is your chance... you can cook with us the challenge , and post it on your blogs on the 30th of every month. For non blogger you can send me the photos of the challenge and I will post it in the public Walima Club.

ur August Challenge is here - Representing the Iraqi Cuisine
Iraqi cuisine or Mesopotamian cuisine is Iraq's traditional cuisine developed since antiquity in MeMesopotamia (Sumer, Akkad, Babylonia, Assyria). It is considered one of the oldest kitchens. As Baghdad became the centre of the Abbasid Caliphate during the Islamic Golden Age, Muslims and other scholars from many parts of the world came to visit, live and study in Iraq, which gave the Iraqi cuisine new twists to its food. This is most commonly seen in the greater use of spices (e.g. Saffron) used in the Iraqi cuisine in comparison to other Arab cuisines. Iraqi cuisine has absorbed influences from all the neighboring countries and has much in common with Levantine, Persian, and Turkish cuisines. With the Ottoman rule of Iraq, influences of Turkish cuisine also became incorporated into Iraqi recipes (and vice versa). Furthermore, as the rest of Iraqi history, the Iraqi cuisine has been deeply influenced by its fertile land between its two rivers Euphrates and Tigris.[1] This influence is seen in Iraq's national dishes.

the savoury dish is called Lissan Al Kadi - Eggplant wrapped Meat A literal translation: "Tongue of the Judge"Makes about 20 pieces

Ingredients:

2 large eggplants , 1/2 - 1 cup corn oil (if frying eggplant)
Stuffing: 2 lbs. Lean ground meat, 1 medium onion (1 cup) finely minced, 1 tsp salt,1/4 tsp black pepper
Sauce: 2 tbsp corn oil, 1 large onion diced, 1 large tomato sliced (optional), 1 large tomato peeled and chopped, 14 oz. tomato sauce, 1 cup beef or chicken stock, 1/2 cup lemon juice, 1 tsp salt,1/2 tsp pepper, 1 tsp turmeric.

Direction:

Peel eggplant, trim off the top and bottom. Stand eggplant up on cutting board and slice vertically, 1/8" thin. Sprinkle generously with salt, place in a strainer for about 1 hour. Rinse off the salt and strain eggplant to dry. Heat about 4 tbsp corn oil in a frying pan and fry the eggplant slices in batches, turning once to brown both sides. Be careful not to burn. Add more oil as needed. Drain cooked eggplant slices on paper towels. Low fat alternative: Place eggplant slices on baking sheets lined with foil and brushed with corn oil. Bake in the oven at 350 degrees for approximately 20-30 minutes until brown, turning the eggplant halfway. Mix together the ground meat, onion, salt and pepper. Divide the meat into sausage shaped portions 1" thick and 2" long. Place a portion of the meat stuffing at one end of an eggplant slice and begin wrapping the eggplant around it. Place the rolls in a baking dish and layer the tomato slices on top (optional). In a saucepan heat 2 tbsp oil and saute the diced onions. When soft add the chopped tomatoes, salt, pepper and turmeric. Add tomato sauce, beef or chicken stock and lemon juice to taste. Cover and simmer 15 minutes. Pour the sauce over the rolls in the baking dish, cover with aluminum paper and bake for 1 hour (or until done) at 450 degrees.

For dessert I choose two options ,as I've seen some of you have made the Cardamom Cookies before.

KURAT Al TAMIR - (Date Sesame Balls)

Ingredients:
1 pound soft dates
1 cup walnuts
1 cup toasted sesame seeds
2 tablespoons tahini
½ teaspoon cardamom/cinnamon or both

Preparation:
Add dates, ½ cup sesame seeds, and tahini in the food processor. Pulse and add the walnuts and spices; pulse again. Take the mixture out and make small balls and roll them in toasted sesame or shredded coconuts.

Cardamom Cookies - Shakar Lama ( Made these and they came very good)

Ingredients:
3 sticks butter
3 1/4 cup all purpose flour
3/4 cup sugar
1 egg yolk (optional)
1 tsp. ground cardamom
1/2tsp. salt
1/3 cup slivered almonds

Preparation:

eat the butter in a bowl for 3 minutes. Add sugar and beat the mixture until becomes light in color. Add flour, cardamom and salt gradually. Use your hand to mix the cookie dough. Take a small piece of dough the size of walnut. Shape the cookie and place and almond in the middle. Arrange on a tray with parchment paper or siltpad. Bake for 20 minutes in 350 degree oven. Makes around 2 dozens Posting on the August 30th , 2009 appreciate your commitment and support to the Walima Club. and welcome again to all our new members....

My post is up !!

2009-07-30T14:53:00.000-07:00

Thanks God , fianally , my post is up here
http://chahirakitchen.blogspot.com/2009/07/july-walima-challenge-egyptian-dish.html
Hope you enjoyed this month's dishes ;)))

2009-07-25T22:15:00.000-07:00

My July Walima challenge is up and posted on my blog ...check it out.
have a great day/night

July challenge

2009-07-14T07:59:00.000-07:00

where is it?

Join US to Celebrate the Middle Eastern Food

2009-07-12T07:19:00.000-07:00

Walima is a Middle Eastern Cooking Club, with talented cooks from around the globe.

The Club extends the invitation to all Arab Cooks around the world, as well to every cook who enjoys cooking and has passion for Middle Eastern Cuisine! In the mean time, we do encourage and welcome every cook (blogger and/or non blogger) to join and be part of Walima’s talented and spicy team

Our goal is to accept, support, and appreciate each other; while educating, respecting and indulging in each member’s culture and catering in a family environment. Moreover, to emphasize and generously the nutritional and healthy aspect of Arabic Food!

Our Logo, as many will recognize is taken from one of Lebanese famous Painter, Mustapha Faroukh’s “Still Life Album". I had the privilege to be given the permission from Faroukh’s family to have it as our Team Logo.

Looking excitedly to hear from you soon!!!!!

2009-07-11T06:54:00.001-07:00

Im really sorry that it took me a while to post it but better late than never :-D ...
The recipe turned out really delicious ... i added few stuff to it (lemon and celery) ... and really loved it .. for sure i will be making it again soon ... check out more about it on my blog ... http://lailablogs.com/ ...

Here is the final photo of it :)

June Challenge,Bahrini Fish Recipe

2009-06-27T13:21:00.000-07:00

HERE is my recipe from Bahrain for the month of June for the Walima challenge, check it out and Enjoy!

Wallima first challenge

2009-06-03T08:07:00.000-07:00

Hi
this is my challenge for the month of Mai, a delicious chicken tajine with olives from algeria.
I did it only with chicken and next time I'm going to mix both chicken and lamb meat. I'm sure it will be more delicious.
have a great day
Touria

Finally!!! its here!

2009-06-03T01:17:00.000-07:00

My recipe for the month of May is up on my blog...you are all invited to view it and the video. Thank you all for your beautiful and delicious recipes. Have a great day ladies and Tony!

Walima First Challenge - Representing the Algerian Cuisine

2009-05-31T08:21:00.000-07:00

Algerian cuisine features cooking styles and dishes derived from traditional Arab, Amazigh, Turkish, and French cuisines. Additional influences of Jewish,Spanish Berber,and Italian cuisines are also found. The Cuisine is flavorful, often featuring a blend of traditional Mediterranean spices and chili peppers. Couscous is a staple of the diet, often served with stews and other fare.

We are proud to represent the Algerian Cuisine as our first challenge in the Walima Cooking Club, and the challenge is brought to us by our friend member , Khadidja from www.dessert-world.blogspot.com:

Ready for our first Walima Challenge? As you may know by now, Algerian cuisine have been selected to be the first challenge. I chose a dish that I personally like - to eat and to cook- and hopefully, you'll have fun preparing it too and most importantly, I hope you'll like it. I chose Tajine Ezzitoun / Olives Tajine for the savory part, and Almond Surprises or what is called in Algerian "Slilet laaroussa" which is -translated- "The Bride's Basket" for the sweet part. Tajine Zitoun (Olives Tajine)This dish could be made with chicken or lamb or both. I personally mix the two meats in the same dish This recipe has some added meat balls and this is optional. If not using both meats, keep the exact same recipe.

Tajine Ezzitoun - Olives Tajine

Ingredients:
1 whole chicken cut into pieces
2 lbs of lamb
1 large onion
1 Tbsp butter or oil
2 cups pitted green olives\
2 medium carrots, cut into circles
1 tsp salt,1/2 tsp cinnamon,1/2 tsp black pepper
1 chicken cube
water
parsley

Meat balls (optional)

1/2 lb ground beef
1 small onion
1 small egg
1/4 cup bread crumbs
1/4 cup chopped parsley
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp cinnamon
Flour to dredge the meat balls
To thicken the sauce: 1 Tbsp soft butter2 tbsp flour

Preparation:

1- In a pot / pressure cooker put the butter /oil, chicken pieces, lamb pieces (if using), the onion, salt, pepper cinnamon. Cook over medium heat until the onionsare translucent. Add the chicken cube and enough water to cover the meat. Bring the mixture to a boil then cover and cook until the meat is tender. If using both meats, half way through cooking, remove the chicken pieces and continue to cook until the lamb is tender.

2 - In a sauce pan, put the olives and cover with water. Bring to a boil and let the olives boil for 3 to 5 mn. Drain and repeat the same process 2 to 3 times until the olives are no longer bitter.They should not be too salty neither. Set the olives aside.

3- Prepare the meat balls: mix all the ingredients and make balls. Put about 1/2 in of oil in a frying pan and heat over medium heat. Dredge each meat ball in flour and fry until golden brown. Drain on a paper towel and set aside.

4- Once the meat pieces are cooked, add the olives, the sliced carrots and the meat balls. Bring the sauce to a boil, cover the pot and cook until the carrots and the olives are tender, and the meat balls are cooked through.

5-To finish the dish, mix the butter and flour to form a smooth paste. Bring the sauce to a boil and gradually add the butter/ flour mixture, stirring continuously. Let the sauce boil for 3 to 5 minutes. The sauce should be slightly thick. Add 2 tbsp chopped parsley. Serve the dish accompanied with lemon wedges.

Almond Surprises - Slilet Alaroussa

You can find the link to this recipe on my blog : http://www.dessert-world.blogspot.com/2009/01/almonds-in-surprise.html

Very flavourful recipe , I followed the recipe as given , adding chicken, lamb and meat balls,
I did adjust the spices a little to our taste...we enjoyed it , and I encourage you to try it as well

for the Slilet Alaroussa, or the Bride's Baskets check the original recipe in Khadidja blog, and don't forget to check the challenge photos and posting at the rest of Walima members

Arlette

Join US to Celebrate the Middle Eastern Food

2009-05-05T09:34:00.000-07:00