ForumTitleContentMemberSexCountryDate/Time
Middle East and North AfricaSultan's Kitchen
Yes!! We are doing one - I wish you lived a tiny bit closer then we could split one!!! (Although the one I'm looking to do has 2-3 drops in MSP and is affordable for a 1/2 share - and you can add on chicken or eggs if you like). Anyway, yea hubby was not one to be into it, cost, BUT I bought organic milk and some vegetables and oranges and he said "ahh this finally tastes like home". It was funny. He pretty much lets me go ahead when it comes to food stuff so as long as I'm careful with cost he's cool. Maybe go 1/2 organic first? That way you can ease in and not have a budget shocker. I think what finally won him over was taste. He could tell it was better.
MrsAmeraFemaleMorocco2010-03-02 15:32:00
Middle East and North AfricaSultan's Kitchen
UmmS can I just say you're food attitude has rubbed off? I started working out in mid-December and really didn't change much about food however from beginning to read a lot about food in this country (or the things that they call food) I have totally overhauled our diet. Now I only go with halal meat - or grass fed organic beef and free range chicken, organic eggs and milk, and organic fruit and vegetables. If I can't cook it it's not in the kitchen - no more pre-packaged food or processed junk. It's frightening really to see what is in some of the things we eat. I'll be honest we all feel better and are less tired as well. I know that some people think it's more expensive to eat this way but honestly, I don't think so. It does require some more work but I am willing to do that knowing that what's going in is all good!
MrsAmeraFemaleMorocco2010-03-02 12:24:00
Middle East and North AfricaSultan's Kitchen
So far it's good - I am planning to read it tomorrow - as we just got back from family shenanigans this weekend. Will update!
MrsAmeraFemaleMorocco2009-12-27 21:46:00
Middle East and North AfricaSultan's Kitchen
I ended up ordering off of Amazon too - one came today the "We called it Macaroni" one and my mom got me "The Art of French Cooking" for Christmas. Can't wait to sit own and read them!
MrsAmeraFemaleMorocco2009-12-22 23:14:00
Middle East and North AfricaSultan's Kitchen
You totally inspired me to make a new wishlist and included several you had listed;

Savoring the Seasons of the Northern Heartland
A Return to Cooking
Culinaria Spain
Modern Moroccan: Ancient Traditions, Contemporary Cooking
Falling Cloudberries: A World of Family Traditions
From Mom with love...A Complete Guide to Indian Cooking and Entertaining
The Parthenon Cookbook: Great Mediterranean Recipes from the heart of Chicago's Greektown
Mediterranean Clay Pot Cooking
French Feasts: 299 Traditional Recipes for Family Gatherings
Peter Reinhart's Artisan Breads Everyday
Tapas: A Taste of Spain in America
The Arab Table: Recipes and Culinary Traditions
Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
Clean Food: A Seasonal Guide to Eating Close to the Source with More Than 200 Recipes for a Healthy and Sustainable You
We Called It Macaroni: An American Heritage of Southern Italian Cooking--KCA Pbk (Knopf Cooks American Series)

Now to check half.com lol
MrsAmeraFemaleMorocco2009-12-20 09:28:00
Middle East and North AfricaSultan's Kitchen
Yup that's what I'm talking about sereia - my MIL gets hers from family friends that have a farm in the south. Very very distinct smell and taste. I love amlou too!!
MrsAmeraFemaleMorocco2009-08-24 13:44:00
Middle East and North AfricaSultan's Kitchen
Mmmm Rafisa - my husband doesn't like it either. I think if you already have the m'semmen made the shredding part doesn't take much time. M'semmen is something that takes some practice but once you have it down it goes much faster - I made 4 batches this weekend in about 3 hours. (About 50 m'smemmen and rghaif). I think the argan you bought must be mixed with something because the stuff that I get from Morocco definetely has a very distinct taste, much much moreso than olive oil.
MrsAmeraFemaleMorocco2009-08-21 21:44:00
Middle East and North AfricaSultan's Kitchen
I LOVE Argan - I make a beef tajine that uses argan oil in place of olive oil and top with zucchini fries instead of french fries. Is it that good? Yes it is - my MIL sends it to us from Morocco and I use it very very sparingly - you don't need a lot because it has a strong taste.
MrsAmeraFemaleMorocco2009-08-20 11:05:00
Middle East and North AfricaSultan's Kitchen
I think you're thinking of Rfisa. I don't do it with lentils but you could add cooked ones on top - I also don't always use fenugreek. ALso this is almost only made after women give birth. smile.gif


8-10 medium to large melwi
oil
3 medium onions
2 boneless chicken breasts, cut into bite-sized pieces
2 or 3 tomatoes, peeled and coarsely chopped
1½ tsp salt
1 tsp pepper
1 tsp ground ginger
2 tsp turmeric
1 tsp paprika
1 tsp ras al hanout (optional)
3 T fenugreek seeds, rinsed and soaked overnight if possible
2 quarts water



slice onions and cook in a little oil on medium-high heat in a medum-sized stock pot. Add the chicken and cook until browned on the outside. Stir in the chopped tomatoes.

Add 3 C water, salt, pepper, ginger, turmeric, paprika, ras al hanout, and fenugreek seeds. Bring to a boil. Add the rest of the water, cover, and simmer for 30 minutes or until chicken and fenugreek are tender (especially if the fenugreek wasn’t soaked ahead of time).

While chicken is cooking, heat up msemmen and tear layers apart into small pieces and pile onto serving plate. Top with chicken and veggies in the center. Spoon broth over chicken and melwi, but don’t get the msemmen sopping wet.

Edited by MrsAmera, 20 June 2009 - 08:39 AM.

MrsAmeraFemaleMorocco2009-06-20 08:38:00
Middle East and North AfricaSultan's Kitchen
That sounds excellent! I have to add it to my "to make" pile.

I made some crab cakes (yay almost crab season here!) Sunday night and crab stuffed chicken breast last night here is my recipe:

1 pound of crab meat - jumbo lump is best but mine was actually claw meat (little cheaper and ok for crab cakes)
8 oz fat free sour cream
2-3 tsp Old Bay Seasoning
2 tsp garlic powder
2 tsp salt
1 tsp black pepper
1 tsp Paprika
1/2 lemon - juice squeezed
1/2-3/4 cup bread crumbs (depending on how wet it is)
1 egg
(some people use some more spicy peppers, celery or onions in their recipe, I don't like the texture but you could add it!)

Combine all of this and let it sit in the fridge for about a half hour. You can cook it right away but I like the flavor to combine.

You can either fry or bake the crab cakes. To fry heat some olive oil in a saute pan, form the crab cakes into palm size patties and fry about 3-4 minutes each side. To bake, place onto a baking sheet and bake at 350 for 10-12 minutes. They should get brown on top.

I only used half this recipe (which makes between 12-15 crab cakes depending on size). Last night with the rest of it:

Crab Stuffed Chicken

10 Chicken Tenderloins (you could use any breast or boneless thigh pieces)
crab cake mixture
bread crumbs
olive oil

Wrap a teaspoon of crab mixture with the chicken tenderloin and skewer --- I used a cupcake tin to hold them in a circle shape - it worked great!
Top with a little oilve oil and sprinkle with bread crumbs.
Bake at 350 for 15-20 minutes, until golden brown on top.

Dipping sauce:
1 avocado
8 oz sour cream
2tsp mayonaise
2 tsp Old Bay
1 tsp salt
1 tsp pepper
1/2 cut lemon - juice only

Blend together in blender to make a smooth sauce. I served it cold with the chicken, as a dipping sauce. Very light and good for a warm summer day!
MrsAmeraFemaleMorocco2009-04-28 10:10:00
Middle East and North AfricaSultan's Kitchen
Oh wow! I guess if I could spend more I would but I can't! I usually only buy what's on sale, use coupons and other promotions etc. I cook based on what is on sale. It saves me a lot of time and energy in the end and forces me to use leftovers and be creative.
MrsAmeraFemaleMorocco2009-04-22 21:07:00
Middle East and North AfricaSultan's Kitchen
Leyla,

I am the queen of budget grocery shopping - seriously I spend about $75-85 a week on groceries for 4 people. That's breakfast, packed lunches and dinners at home. The best thing about Middle Eastern/Moroccan food is that it IS cheap! Lentils have been mentioned, great staple. Also vegetables you can't go wrong with them. Frozen are often a lot cheaper, and I always buy what's in season. It's all about the spices. Ground beef and chicken are also staples for us. What do you usually cook and what would you like to make? PM me and I'll see what advice I can offer wink.gif



QUOTE (Leyla @ Apr 17 2009, 09:41 AM) <{POST_SNAPBACK}>
I'm having trouble cooking with variety in my house. I want a pleasant mix of American/Moroccan food but I don't have the money to buy the variety of ingredients I need!

Any suggestions or sample grocery lists? lol


MrsAmeraFemaleMorocco2009-04-22 15:25:00
Middle East and North AfricaSultan's Kitchen
Yes I think a clay or ceramic one would be better than a silicone one.
MrsAmeraFemaleMorocco2009-04-22 15:16:00
Middle East and North AfricaSultan's Kitchen


These are the little cookes, but do each of them have their own name? I must know how to make them!
MrsAmeraFemaleMorocco2009-04-06 09:47:00
Middle East and North AfricaSultan's Kitchen
Tried that site Noura and those were all the ones that I already have sad.gif. I really want to know how to make the different kinds you find in a patisserie or market stall. We usually bring back kilos of cookies from Morocco to freeze for the year but I'm fairly certain I can make some of them at least!! If I could just figure out the name of each cookie!
MrsAmeraFemaleMorocco2009-04-06 08:35:00
Middle East and North AfricaSultan's Kitchen
Moroccan Cookies - I really really want to learn how to make Moroccan cookies, not just the gazelle horns and feqqas but ALL the kinds of little cookies. Does anyone have any resources online where I can find how to make these??
MrsAmeraFemaleMorocco2009-04-06 07:47:00
Middle East and North AfricaSultan's Kitchen
mmmmmm petit pan chocolate!!! I love it!
MrsAmeraFemaleMorocco2009-03-31 12:34:00
Middle East and North AfricaSultan's Kitchen
Noura -

How about some Mardi Gras recipes? Or some good Louisiana ones in general? I watched Top Chef in N.O. last week and have been itching for some of that food every since!!! I think hubby would really be into that kind of food!
MrsAmeraFemaleMorocco2009-02-24 10:12:00
Middle East and North AfricaSultan's Kitchen
Ohh I am definetely sold on this idea. I made 2 tajines this weekend and froze them, one will get heated up tonight. I also got a bag of turkey meatballs from Trader Joes, to cook up with some spicy tomato sauce for dinner another night. I premade some bstilla and briouats for my husband to heat up when I'm not around and he's "Starving", and this idea he has loved!!!

I've been trying to scale things down once a week just to see what hubby does/says. One night this week it was salad, fish sticks, hummus and bread. Everyone was happy and I was relaxed to throw it together without too much work!
MrsAmeraFemaleMorocco2009-01-28 15:39:00
Middle East and North AfricaSultan's Kitchen
Mezze Dishes:

Ladies please help me out if you have a great recipe for the following:

Kalaj
Sambousak
Tunisian Brik
Spanikopita
Beid Bi Lamoun - This is a lemon soup that I've had in Greece too...
Falafel
Koshari (Can you freeze this??)

Any other appetizer/mezze dishes that I could freeze to keep for a week or two and heat up for dinner/lunch??





MrsAmeraFemaleMorocco2009-01-22 11:43:00
Middle East and North AfricaSultan's Kitchen
ETA: Found the address

Edited by MrsAmera, 22 January 2009 - 09:01 AM.

MrsAmeraFemaleMorocco2009-01-22 09:00:00
Middle East and North AfricaSultan's Kitchen
Ok that makes more sense. I'm going to try these soon!
MrsAmeraFemaleMorocco2009-01-16 13:40:00
Middle East and North AfricaSultan's Kitchen
I have a question about the Manti - if you boil it for 15 minutes doesn't the dough get slimy and fall apart? Is it possible to precook the meat, stuff the dough and then boil or would it mess it up?
MrsAmeraFemaleMorocco2009-01-16 09:47:00
Middle East and North AfricaSultan's Kitchen
i live in washington dc (well just outside in northern va).
MrsAmeraFemaleMorocco2009-01-05 13:38:00
Middle East and North AfricaSultan's Kitchen
LOL Halalco is down the street from me! I could pick it up and mail it to you!
MrsAmeraFemaleMorocco2008-12-31 12:11:00
Middle East and North AfricaSultan's Kitchen
I'm going to try the Greek Grocery today. If I can't do that then Whole Foods I guess....hmm I should just call..
MrsAmeraFemaleMorocco2008-12-29 13:22:00
Middle East and North AfricaSultan's Kitchen
Haloumi cheese - anyone know where I might be able to find this? I've tried Arab groceries....no luck....
MrsAmeraFemaleMorocco2008-12-29 09:27:00
Middle East and North AfricaSultan's Kitchen
Freezeable meals:

Ladies I need your help! I need some freezeable recipes to stock our freezer with. Hubby doesn't LOVE pasta or rice for that matter and I'm just running out of ideas! So what are yours? Include recipes if possible!!!
MrsAmeraFemaleMorocco2008-10-17 08:17:00
Middle East and North AfricaSultan's Kitchen
YAY! See we told you you could do it!!
MrsAmeraFemaleMorocco2008-10-09 09:55:00
Middle East and North AfricaSultan's Kitchen
I make mine by shaping them into circles and then putting them on a cookie sheet. Otherwise if you want something with the shape you can lay the filo out on a circular (cake like) pan and go from there.
MrsAmeraFemaleMorocco2008-09-30 14:54:00
Middle East and North AfricaSultan's Kitchen
http://s126.photobuc...

This is what the box will look like. In the freezer section. I think they end up being maybe 5 1/2" long each? That's a rough guess.
MrsAmeraFemaleMorocco2008-09-30 13:10:00
Middle East and North AfricaSultan's Kitchen
Whoa old post LOL good thing I happened in. I think that I found those was a fluke that happened once and never again! The regular kind in the store I usually cut in half. Works better smile.gif

ETA: They are good with chicken - also you can make them with the rice noodles (you know the translucent ones) and cut up shrimp - change the spices to some hotter paprika, salt, pepper, and cumin. I think the shrimp version is fairly common on the coast, my friend from Casa makes them this way, but I've never had seafood ones in Marrakech.

Edited by MrsAmera, 30 September 2008 - 12:58 PM.

MrsAmeraFemaleMorocco2008-09-30 12:57:00
Middle East and North AfricaSultan's Kitchen
Sfinj - anyone have a recipe for Moroccan Doughnuts? You know the kind that vendors sell on strings?? I want to surprise hubby tonight!
MrsAmeraFemaleMorocco2008-09-25 11:44:00
Middle East and North AfricaSultan's Kitchen
Mmm yea those are good - the 25 people are actually all Moroccan so that probably won't be too much of a surprise for them! *sigh* I'm losing my creative food ideas. Maybe the chicken with french fries though...sounding better and better.
MrsAmeraFemaleMorocco2008-08-19 10:06:00
Middle East and North AfricaSultan's Kitchen
Ladies - We're having a big dinner party this weekend and I need a Moroccan chicken recipe. I know a few but want something extra special - dinner is for about 25 people so something that can be doubled or tripled will be best!
MrsAmeraFemaleMorocco2008-08-19 08:45:00
Middle East and North AfricaSultan's Kitchen
I think that it is an acquired taste. It's pretty good deepfried and then with melted mozz on it and dipped in marinara sauce wink.gif lol
MrsAmeraFemaleMorocco2007-11-02 08:12:00
Middle East and North AfricaSultan's Kitchen
Italian Chocolate Sandwich Cookie


Chocolate Cookies:
1 cup unsalted butter, room temperature (2 sticks)
2/3 cup sugar
1 cup all-purpose flour
1 cup cornmeal or polenta
1/3 cup cocoa powder
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 orange, zested
Orange Filling:
1/2 cup unsalted butter, room temperature (1 stick)
3/4 cup powdered sugar
1/2 orange, zested
Pinch salt


Preheat the oven to 350 degrees F.
To make the Chocolate Cookies, in a large bowl use an electric mixer to cream together the butter and sugar until light in color and fluffy. In another medium bowl stir together the flour, cornmeal or polenta, cocoa powder, baking powder, salt, and orange zest. Add the dry ingredients to the butter mixture and stir to combine using a wooden spoon. Place the dough on a sheet of plastic wrap. Press the dough into a 1-inch high round. Wrap in plastic wrap and refrigerate for at least 30 minutes and up to 1 day.

Roll out the dough to between 1/8 and 1/4-inch thick. Use a 1 3/4-inch round cookie cutter to cut out the dough. Bake on a heavy baking sheet for 15 minutes. Place the baking sheets on a wire rack to cool cookies.

Meanwhile, to make the Orange Filling, combine the butter, powdered sugar, orange zest, and salt in a medium bowl. Use an electric mixer to cream the ingredients together.

To assemble the cookie sandwiches, place about 1 teaspoon of the Orange Filling on a cookie. Top with another cookie and press the cookies together. Store in an airtight container for up to 1 day.


Gnocchi alla Romana:Roman-Style Gnocchi



3 cups milk
1 teaspoon salt
6 tablespoons butter plus 2 tablespoons
1 cup semolina, quick cooking or finely ground cornmeal
1/2 cup freshly grated Parmigiano-Reggiano, plus 1/2 cup
4 egg yolks
1/4 pound taleggio, cut into chunks

Preheat oven to 425 degrees F. Butter 1 cookie sheet with 3/4-inch sides.
In a 3 to 4-quart saucepan, heat to scald milk, salt and 6 tablespoons butter. Pour in polenta in a thin stream, whisking vigorously, and cook for about a minute, switching to a wooden spoon as polenta thickens. Remove from heat and stir in 1/2 cup grated cheese and 4 egg yolks and mix well. Pour polenta in buttered cookie sheet and smear to a thickness of 1/2-inch. Allow to cool.

Using a pastry cutter or water glass, cut 3-inch quarter moons out of polenta. Arrange leaning up against one another in a buttered baking dish and sprinkle with remaining grated cheese and the cubed taleggio. Place in oven and cook 15 to 20 minutes, or until top is light golden brown. Remove and serve immediately
MrsAmeraFemaleMorocco2007-11-01 10:08:00
Middle East and North AfricaSultan's Kitchen
Yes I've cooked it several times. I am trying to dig up a good recipe that I have for you. Will post soon.
MrsAmeraFemaleMorocco2007-11-01 10:03:00
Middle East and North AfricaSultan's Kitchen
Rghif Shema
1 tbsp salt .
2-3 c water .
1lb flour (unbleached white) .
vegetable oil, for hands & surfaces

(Here's my little tip on this, I never follow the exact measurements, in fact I own 1 measuring cup that is probably hiding under Khalil's crib so basically here's how you do it. -- Put as much flour as you think will work, 1-2tbsp salt (i like salt) and then add water and knead until it's elasticy - also not a word - make sure it's not too wet, if so add more flour, if it's too thick add a little more water.)
Set this aside while you prepare the filling.

The filling:
1/2lb to 1lb ground beef (85/15 is a good ratio as you want a little bit of extra fat)
1 small onion diced finely (this is a texture thing, if you don't mind chomping on some big onions make them bigger, I make them as small as possible)
1 tbsp salt and pepper
1 tsp chili pepper (optional)
1 tbsp paprika (I use the spicier one from Morocco but the regular one works too)
- Precook these on the stove top, making sure to break down the meat into the smallest pieces you can. A trick is to use the back of the fork and almost mash it so that the pieces of meat are very small and broken up.

Now for the intereting part. There are two ways you can do this. I'll list both lol.
1) The Hard Way

Roll the bread dough into small balls a little bigger than a golf ball but not as big as a tennis ball, and coat with vegetable oil. Do this until you have all the bread in balls. Next flatten them out - there's a way of doing it with your hands but I suggest a rolling pin and if you don't have one, a drinking glass serves as a good makeshift rolling pin. Flatten them as thin as you can and put a layer of the filling on the flattened square.. Then fold them up into little packages -fold into thirds in one direction and then into thirds the other, what you will have left looks like a little square package. Put a little oil on top. Complete all the balls this way. Heat up a frying pan with a little oil. When all the packages are assembled start flattening them out again. Be careful not to do it too flat as you want to keep everything inside of them. Fry them 1 or 2 at a time, until they bubble and are browned on each side. Finish this way.

2) The Easier Way

Preheat the oven to 350. Start with two pieces of dough about the same size. Roll them out very flat and place a thin layer of the filling between them. The size of the msemmen is at your discretion but I try to keep mine a little on the small side. So after you put the top piece over the piece with the filling rolling it out so that the two pieces stick together. If they don't (which happens don't feel bad!) I usually make a little "crust" lol meaning I use the tines of a fork and go around the edges and then roll it over once so it looks a little like a pizza crust. Bake on a cookie sheet until browned.

Honestly I like the way the ones done the hard way taste more, but if you do them the easy way it also tastes good. Good luck smile.gif
MrsAmeraFemaleMorocco2007-09-20 11:40:00
Middle East and North AfricaSultan's Kitchen
Amera's Almost Moroccan Chicken

I took a Moroccan recipe that I really like but only have a guess at how it's made. Anyway I made this Saturday night for our evening meal and we ate the whole thing!

Ingredients:
1 whole chicken (1-1 1/2 lbs) - gutted and cleaned but left in 1 piece
salt and pepper
saffron
cumin
1/2 stick of butter (you can use olive oil but we like it with butter
olive oil
2 nests of pasta (angelhair nests) or any other thin pasta
chicken broth

First clean and skin the chicken really good. Make sure the butter is room temperature so that it will break apart. Put the spices (as much or as little to your liking in a bowl and add some olive oil to make a thick paste. Rub the entire chicken with this paste. Inside and outside. Let it marinade for at least 1 hr in the fridge longer if possible. Preheat oven to 350 and boil chicken broth. Put the nests of pasta in for 1-2 minutes just to soften them up. Drain. Stuff the chicken cavity with noodles and put into the oven. Place 3-5 small pats of butter all over the chicken. Do this again after 20-30 minutes. Bake for 1-1 1/2 hr until the chicken becomes golden brown. That's it! It is soooo good!
MrsAmeraFemaleMorocco2007-09-17 11:13:00