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    Hajar Elizabeth
    Tue Aug 22, 2006 10:14 pm Groupie

    Last edited by Hajar Elizabeth on Thu Mar 29, 2007 4:29 pm, edited 1 time in total
    chef FIFI
    Wed Aug 23, 2006 1:15 pm Groupie
    Happy Mom wrote:
    Something I think would be interesting would be a discussion of what is eaten/not eaten during Ramadan in different NA/ME countries and how. I find this interesting. For example, in Algiers they always have shorba (either with bulgur or vermicelli added) to break the fast but a woman I knew from Oran (in west of Algeria) said she only had Harira during. Also, we never have couscous during Ramadan.

    Just a suggestion as I also noticed there was not much posting as compared to other forums and thought this might be cool.

    I think we should definately do something during Ramadan. Here in the U.S. I think muslims eat differently depending on ethnicity. We also try to break fast with soup, I usually make a cream of something soup. I think it would be nice to see if we could work on that as well.
    Wed Aug 23, 2006 7:28 pm Groupie
    Yes. We always start with the soup (shorba) as well. There are several versions depending on what you have on hand - lamb or chicken and it is always served with mountains of bread. We always have some type of green salad and a main dish and then lots of sweets.

    My husband and his brother have dates and buttermilk before they have the soup. I don't like dates so I skip this step.

    The main dish is usually a non-Maghreb dish. I think it is interesting to serve my mom's Chicken Broccoli and Rice (a dish I've been eating since I was a child) along with these traditional Algerian soups. Some of the dishes seem made for each other! icon_biggrin.gif

    The desserts are the best!! I love to bake, especially cookies. Growing up we always had tons of Christmas Cookies made by my mom and grandmother. These cookies have now becoming our traditional Ramadan cookies.

    I am getting my act together and will post recipes this weekend.
    Hajar Elizabeth
    Wed Aug 23, 2006 10:10 pm Groupie

    Last edited by Hajar Elizabeth on Thu Mar 29, 2007 4:29 pm, edited 1 time in total
    chef FIFI
    Wed Aug 23, 2006 10:23 pm Groupie
    During Eid my MIL always make Ka'ak mamoul which are date filled cookies that are traditional enjoyed in the Jordan/Palestinian region and perhaps other regions as well. I know that christian arabs make them for xmas in places like Lebanon and Syria.
    Ramadan isnt ramadan without Kitayef according to my husband....they are made out of a thin pancake and filled with either a cheese or a walnut coconut filling and dipped in syrup. Do you have something like that in Morocco or Algeria? I am so exicited that we're having a Ramadan thread during Ramadan...this will be the first since I have been a member Yippee..
    Mon Aug 28, 2006 6:21 pm
    Forum Host
    Oooh, Oooooh, pick me, pick me!

    I want to be part of the festivities!

    Happy Mom, is the karantika considered
    a side dish or main dish?
    Hajar Elizabeth
    Mon Aug 28, 2006 11:27 pm Groupie

    Last edited by Hajar Elizabeth on Thu Mar 29, 2007 4:30 pm, edited 1 time in total
    Tue Aug 29, 2006 3:08 am Groupie
    Good Morning, everyone!

    Oh, please, let's collect some recipes for Ramadan! Maybe freezable meals?? (I have to work fulltime...) We always have algerian Shorba, followed with stews with little meat and lots of vegetables, bread, salad and tea/coffee with baklava.
    After two weeks of Ramadan, I am always wondering what to cook, during the year I usually cook arab, german and asian dishes, but during Ramadan we have only algerian/arab dishes, so I need some ideas...

    I'd love to hear from other families!!

    Hajar Elizabeth
    Tue Aug 29, 2006 3:25 am Groupie

    Last edited by Hajar Elizabeth on Thu Mar 29, 2007 4:30 pm, edited 1 time in total
    Tue Aug 29, 2006 9:54 am Groupie
    Happy Mom, is the karantika considered
    a side dish or main dish?

    I would not call it a main dish. Let me list the ways we have served it:

    As an appetizer - serve with sturdy crackers along with harissa or other hot sauce. We just put the pan it was baked in right down on the table and let guests cut their own

    As a sandwich filling - best on baguette again with harissa if you like and some type of leafy lettuce or tomato

    Naked on a plate with a fork- this is how my daughter likes it

    This works well as an appetizer at parties where the main dish is very cheesy (like fondue). You want to have a non-cheese alternative on those occasions and this works well along with a dish of olives.

    Enjoy! Let me know how it comes out.

    P.S. Your picture icon is cracking me up icon_lol.gif
    Tue Aug 29, 2006 9:59 am
    Forum Host
    Thank you!

    It sounds divine!

    Jerry thanks you for liking her picture. She is quite a lovely creature, huh?
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