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    You are in: Home / Community Forums / Middle East & North Africa / Middle Eastern Foods?
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    Middle Eastern Foods?

    Go to page << Previous Page  1, 2, 3, 4  Next Page >>
    Cookgirl
    Thu Aug 11, 2005 2:08 pm
    Forum Host
    I'll check that out. Thanks, teapot.

    icon_wink.gif
    Zurie
    Thu Aug 11, 2005 2:53 pm
    Forum Host
    icon_eek.gifI've already had dinner (being about 10 hrs before Zaar time) but you've got me drooling for smoked lamb now! And that turkey -- I suppose the innards were in a plastic bag as well! What a disappointment! icon_biggrin.gif
    Cookgirl
    Thu Aug 11, 2005 3:02 pm
    Forum Host
    No. The innards were packed in the meat.
    I don't know why they weren't removed. I guess it
    was what one would call an "oversight". A bad one...
    But I got in return a smoked lamb. I cannot complain.
    I wasn't angry, only disappointed.


    The grocery stores place the innards in plastic so all you have to do is remove the small plastic bag.

    The directions for the smoked lamb were simple: remove foil-covered lamb from frig and warm. The innards removal was done for the customer, except for me they forgot.


    icon_redface.gif
    *Parsley*
    Thu Aug 11, 2005 3:05 pm
    Food.com Groupie
    That is a cool. story. You made out really well, since I'm sure the smoked lamb costs way more than a turkey!

    My parents used to have a small smoker......I'll have to ask them if they still have it. They could smoke a lamb for me and I wouldn't have to share. They don't eat lamb. They say it tastes "woolly." icon_rolleyes.gif
    Cookgirl
    Thu Aug 11, 2005 3:11 pm
    Forum Host
    You can buy a cheap little smoker thingamajig at Walmart, Kmart, etc.

    I borrow one. The only problem is that lamb, being so gamey tasting thus "smelly" has a tendency to permeate the walls of the smoker and leave a not-so-pleasant scent.
    Point though is that you will save tons of $$ smoking your own meat(s).

    You [[really]] don't want to hear my lamb/crockpot story cuz I most certainly will get kicked out this thread for running off with the subject.

    icon_lol.gif
    *Parsley*
    Thu Aug 11, 2005 4:18 pm
    Food.com Groupie
    I'll bet it's safe to say that your crockpot STILL smells like lamb even after using several chemicals on it!
    Then you got rid of it, right?
    Cookgirl
    Thu Aug 11, 2005 5:11 pm
    Forum Host
    Ding, ding, ding, you done wuh-uhn the pruh-eyez, Mizz Pahsley!!
    *Parsley*
    Thu Aug 11, 2005 5:32 pm
    Food.com Groupie
    It's probably hanging out somewhere in stinky crockpot heaven with my lamb-scented crockpot and all the other "lambified" crockpots! icon_cool.gif
    Chef #235570
    Sat Aug 13, 2005 12:09 pm
    Newbie "Fry Cook" Poster
    Hello,
    My husband is Lebanese & I have been cooking his ethnic foods for over 35 years. This is "very" healthy cooking. Our children grew up with many of the dishes & I would be happy to share them. His Mom taught me & it was quite a challenge since she measured with her fingers but I loved the food so much I caught on quickly. If anyone has a specific food in mind & I know how to prepare it, I would be happy to share the receipes.
    Carrie
    Cookgirl
    Sat Aug 13, 2005 12:12 pm
    Forum Host
    Carrie, welcome to the Club.
    Pull up a chair.


    Thanks!!
    Sackville
    Sat Aug 13, 2005 3:07 pm
    Food.com Groupie
    I'd love any recipes you can share! Why not start with your favourite and we'll all try it? I will be first in line icon_smile.gif
    Chef #235570
    Sat Aug 13, 2005 5:07 pm
    Newbie "Fry Cook" Poster
    Thank you for the welcome. My favorite is Kibi made with
    ground lamb , wheat, chopped onions, salt, pepper, all-spice,
    and most important cinnamon. I will get the entire receipe and the measurements for you tomorrow. After it's baked & we eat our fill I put 3 to 4 pieces in saran wrap and freeze them. It makes a great quick meal when I don't want to cook. You will also need Syrian Bread, it's thinner than Pita and you don't fry or heat it. You break a piece in half and you place a piece of Kibi in it to eat it. I also serve Plain Yogurt I make myself but the Dannon Plain is just as good. Lamb isn't cheap but in this dish it will go very far & is a healthy and clean meat. The wheat you will have to get from a specialty store that sells middle east foods and you will get the "medium" ground. We raised 6 children on these types of meals so you know it goes far. I, like my mother-in-law don't measure anything so by tomorrow I will work out the measurements for you. Also have a good one for a stew served with white rice. Until then, Carrie
    ' =^..^= 'Ameera' =^..^= '
    Sun Aug 14, 2005 11:07 am
    Experienced "Head Chef" Poster
    ooooh Carrie, please do post your recipes!! I would love to try them!! I haven't had Kibbi in a loong time now... icon_biggrin.gif


    Here is one Gulf-Arabic dish I make all the time:

    Machboos/Fooga

    and a Hummous recipe:

    Hummous


    Ameera icon_biggrin.gif
    Zurie
    Sun Aug 14, 2005 2:14 pm
    Forum Host
    icon_biggrin.gif Carrie, you are VERY welcome! Why not post some recipes on Zaar -- not in the forum. I'm trying this: after the recipe title, you put the word "Lebanese".

    I'm posting typical South African recipes such as Buttermilk Pudding, South African.

    It's because very few Zaar members wil search for "Lebanese" or "South African". (Not sure of this makes sense! icon_redface.gif)

    I would love to see more Lebanese recipes.
    Cookgirl
    Sun Aug 14, 2005 2:18 pm
    Forum Host
    Yes, we are seriously lacking in Lebanese recipes here.
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