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Cuisine in different arab countries

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  • #16
    Re: Cuisine in different arab countries

    awww, shouldnt have looked at this thread mid day whilst fasting!:D

    Very nice food though.
    [COLOR="RoyalBlue"][SIZE="4"]Happy Ramadan![/SIZE][/COLOR]
    [CENTER][B][FONT="Comic Sans MS"]They were crying when their sons left
    All young men must go
    He's come so far to find no truth
    He's never going home[/FONT][/B][/CENTER]

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    • #17
      Re: Cuisine in different arab countries

      Originally posted by Shawarmalover View Post
      awww, shouldnt have looked at this thread mid day whilst fasting!:D

      Very nice food though.
      :D i should put an attention sign: prevent from looking here during fast time :p
      أشهد أن لا إله إلاَّ الله و أشهد أن محمد رسول الله

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      • #18
        Re: Cuisine in different arab countries

        nicee but a lot of the arabs share the same foods. Like a lot of those foods are just not egyptian or just not syrian but all arabs usually do them.
        Surat Al-An'am verse 26: Of them there are some who (pretend to) listen to thee; but We have thrown veils on their hearts, so they understand it not, and deafness in their ears; if they saw every one of the Signs, they will not believe in them; in so much that when they come to thee; they (but) dispute with thee; the Unbelievers say: "These are nothing but tales of the ancients."

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        • #19
          Re: Cuisine in different arab countries

          my mum makes the yummiest couscous:D
          Guantanamo Justice Centre

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          • #20
            Re: Cuisine in different arab countries

            Originally posted by perfectpearl View Post
            nicee but a lot of the arabs share the same foods. Like a lot of those foods are just not egyptian or just not syrian but all arabs usually do them.
            I agree ukhti as i saw syrians making lebanese food, turks making those recipes also iraqis, but really these are common dishes spread everywhere and is good to take a review on them and maybe it is exposed here the origin of the recipes which were developed later in other arabic cuisines :up:
            Originally posted by GAL-actic View Post
            my mum makes the yummiest couscous:D
            yummy yummy :inlove: i like much couscous and i think it is easy to made, even i made few times with grains purchased from shop ;):D
            أشهد أن لا إله إلاَّ الله و أشهد أن محمد رسول الله

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            • #21
              Re: Cuisine in different arab countries

              very wonderful thread ^_^

              I love IT

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              • #22
                Re: Cuisine in different arab countries

                Originally posted by Chalenger View Post
                very wonderful thread ^_^

                I love IT
                awww shukran :D
                أشهد أن لا إله إلاَّ الله و أشهد أن محمد رسول الله

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                • #23
                  Re: Cuisine in different arab countries

                  .: hayat :. loves her foooood

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                  • #24
                    Re: Cuisine in different arab countries

                    Originally posted by (*_Hamzah View Post
                    .: hayat :. loves her foooood
                    أشهد أن لا إله إلاَّ الله و أشهد أن محمد رسول الله

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                    • #25
                      Re: Cuisine in different arab countries

                      Originally posted by .: hayat :. View Post
                      I mean you like your food which is Good, try making this, very poplar in Pakistan

                      I will post a picture later, when I've fished making it...... Insha'Allah


                      Chicken Sag Recipe


                      Ingredients:

                      One 3 lb. chicken cut into pieces

                      1 lb fresh spinach

                      2 medium onions sliced thinly

                      5 tablespoons cooking oil, or 200 g (7 oz) butter

                      2 large bay leaves

                      4 seeds cardamom (black or green) 4 cloves

                      1 teaspoon cinnamon powder

                      � cup water

                      4 cloves garlic chopped finely

                      ginger about the same amount as the garlic finely chopped

                      1 teaspoon chilli powder

                      1 teaspoon cumin powder

                      2 teaspoons coriander powder

                      l� teaspoons turmeric

                      2 teaspoons sweet paprika

                      salt to taste

                      METHOD

                      Heat the oil or butter in a saucepan and fry the onions, bay leaves, cardamom, cinnamon and cloves for 2/3mins. until golden brown. Now add the garlic, ginger and fry one minute more before adding the water, and stirring in the chilli, cumin, coriander, paprika and turmeric. Then add the chicken pieces and fry for a further 2/3 minutes.

                      Add the spinach and cook on a low heat for a further 15/20 minutes stirring occasionally, add salt to taste.

                      Serve straight away with basmati rice. Serves four

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                      • #26
                        Re: Cuisine in different arab countries

                        Originally posted by (*_Hamzah View Post
                        I mean you like your food which is Good, try making this, very poplar in Pakistan

                        I will post a picture later, when I've fished making it...... Insha'Allah


                        Chicken Sag Recipe


                        Ingredients:

                        One 3 lb. chicken cut into pieces

                        1 lb fresh spinach

                        2 medium onions sliced thinly

                        5 tablespoons cooking oil, or 200 g (7 oz) butter

                        2 large bay leaves

                        4 seeds cardamom (black or green) 4 cloves

                        1 teaspoon cinnamon powder

                        � cup water

                        4 cloves garlic chopped finely

                        ginger about the same amount as the garlic finely chopped

                        1 teaspoon chilli powder

                        1 teaspoon cumin powder

                        2 teaspoons coriander powder

                        l� teaspoons turmeric

                        2 teaspoons sweet paprika

                        salt to taste

                        METHOD

                        Heat the oil or butter in a saucepan and fry the onions, bay leaves, cardamom, cinnamon and cloves for 2/3mins. until golden brown. Now add the garlic, ginger and fry one minute more before adding the water, and stirring in the chilli, cumin, coriander, paprika and turmeric. Then add the chicken pieces and fry for a further 2/3 minutes.

                        Add the spinach and cook on a low heat for a further 15/20 minutes stirring occasionally, add salt to taste.

                        Serve straight away with basmati rice. Serves four
                        well, i like eating anything, i mean almost as i do not like yogurt and onion ( but this i deal with :p ) shukran for the recipeee :up: and i am waiting definitely the pictures, i love food pictures :inlove:
                        أشهد أن لا إله إلاَّ الله و أشهد أن محمد رسول الله

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                        • #27
                          Re: Cuisine in different arab countries

                          we should have mashi up there



                          Mahshy (Cabbage) - Egyptian Recipe


                          Ingredients

                          1. One stick of butter (4 OZ).
                          2. Four small or three medium onions.
                          3. One cup of water.
                          4. One can tomato paste (12 OZ).

                          5. One Cabbage.
                          6. Four more cups of water.
                          7. One small spoons of Salt and 1/4 spoon of Pepper.
                          8. Four cups Rice.
                          9. Chopped Parsley.
                          10. Four bouillion cubes.

                          Procedure

                          1. Wash the four cups of rice several times, and keep it in water for about ½ an hour. Then, wash rice, drain water out.
                          2. Cut the cabbage core. Carfully separate the cabbage leaves.
                          3. Boil water, then place about 10 leaves in the boiling water for about 5 minutes. Remove leaves and drain the leaves. Then, add more leaves to the boiling water and repeat until you are done cooking all leaves.
                          4. Cook one stick of butter with onions, until the onion becomes brown. Then, add one cup of water and tomato paste to the onion. Cover them and cook together on low for about 10 minutes. Stir every 2 minutes.
                          5. Add tomato paste and onion mixture to rice. Add one small spoon of Salt and 1/4 spoon of Pepper to the rice. Add chopped parsley to the rice, and mix well.
                          6. Soup Mixture: Boil 4 cups of water and add four Beef or Chicken bouillion cubes to the water. Boil for 2 minutes.

                          7. The most difficult part: Cut big cooked cabbage leaves in half. Place a small amount of rice mixture in leaf and roll.
                          8. Put foil in the bottom of a sauce pan. Place all rolled cabbage in the pan.
                          9. Cover the rolled cabbage with the soup mixture.
                          10. Cook for about 50 minutes on medium heat. Check until the water disappears. Keep checking every 5 minutes until it is cooked
                          Surat Al-An'am verse 26: Of them there are some who (pretend to) listen to thee; but We have thrown veils on their hearts, so they understand it not, and deafness in their ears; if they saw every one of the Signs, they will not believe in them; in so much that when they come to thee; they (but) dispute with thee; the Unbelievers say: "These are nothing but tales of the ancients."

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                          • #28
                            Re: Cuisine in different arab countries

                            Originally posted by perfectpearl View Post
                            we should have mashi up there



                            Mahshy (Cabbage) - Egyptian Recipe


                            Ingredients

                            1. One stick of butter (4 OZ).
                            2. Four small or three medium onions.
                            3. One cup of water.
                            4. One can tomato paste (12 OZ).

                            5. One Cabbage.
                            6. Four more cups of water.
                            7. One small spoons of Salt and 1/4 spoon of Pepper.
                            8. Four cups Rice.
                            9. Chopped Parsley.
                            10. Four bouillion cubes.

                            Procedure

                            1. Wash the four cups of rice several times, and keep it in water for about ½ an hour. Then, wash rice, drain water out.
                            2. Cut the cabbage core. Carfully separate the cabbage leaves.
                            3. Boil water, then place about 10 leaves in the boiling water for about 5 minutes. Remove leaves and drain the leaves. Then, add more leaves to the boiling water and repeat until you are done cooking all leaves.
                            4. Cook one stick of butter with onions, until the onion becomes brown. Then, add one cup of water and tomato paste to the onion. Cover them and cook together on low for about 10 minutes. Stir every 2 minutes.
                            5. Add tomato paste and onion mixture to rice. Add one small spoon of Salt and 1/4 spoon of Pepper to the rice. Add chopped parsley to the rice, and mix well.
                            6. Soup Mixture: Boil 4 cups of water and add four Beef or Chicken bouillion cubes to the water. Boil for 2 minutes.

                            7. The most difficult part: Cut big cooked cabbage leaves in half. Place a small amount of rice mixture in leaf and roll.
                            8. Put foil in the bottom of a sauce pan. Place all rolled cabbage in the pan.
                            9. Cover the rolled cabbage with the soup mixture.
                            10. Cook for about 50 minutes on medium heat. Check until the water disappears. Keep checking every 5 minutes until it is cooked
                            awww yummy picture and recipe, shukran sister :inlove::inlove::inlove: it is a cabbage recipe posted but is called something like dolmah... :D
                            أشهد أن لا إله إلاَّ الله و أشهد أن محمد رسول الله

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                            • #29
                              Re: Cuisine in different arab countries

                              Chicken sag
                              Attached Files

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                              • #30
                                Re: Cuisine in different arab countries

                                Originally posted by (*_Hamzah View Post
                                Chicken sag
                                awww shukran :inlove: i am fasting now but yummy :D
                                أشهد أن لا إله إلاَّ الله و أشهد أن محمد رسول الله

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