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    You are in: Home / Community Forums / Middle East & North Africa / What was the your first middle eastern/NA....
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    What was the your first middle eastern/NA....

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    Cookie16
    Thu Jun 07, 2007 10:47 am
    Food.com Groupie
    Um Safia wrote:
    Elmotoo wrote:
    neat-O! Do you have a recipe for taa'am posted? Sounds interesting!


    Hi Emotoo,

    the recipe is now published:

    http://www.recipezaar.com/232404

    Have fun!

    Rezika.


    Um Safia - This is almost the same as our recipe!!!! Sometimes when made with chicken we leave out the tomato paste and call this "white sauce for couscous" We do not use turnip but this may be do to my husband's confusion - he mixes up English names of parsnips and turnips and in the end I just started using parsnip rather than turnip and maybe I should have used both.

    We make the couscous in this manner as well, but cook it over the sauce in the couscouserie!

    Happy to see this posted!!
    Um Safia
    Thu Jun 07, 2007 2:09 pm
    Forum Host
    Happy Mom wrote:
    Um Safia wrote:
    Elmotoo wrote:
    neat-O! Do you have a recipe for taa'am posted? Sounds interesting!


    Hi Emotoo,

    the recipe is now published:

    http://www.recipezaar.com/232404

    Have fun!

    Rezika.


    Um Safia - This is almost the same as our recipe!!!! Sometimes when made with chicken we leave out the tomato paste and call this "white sauce for couscous" We do not use turnip but this may be do to my husband's confusion - he mixes up English names of parsnips and turnips and in the end I just started using parsnip rather than turnip and maybe I should have used both.

    We make the couscous in this manner as well, but cook it over the sauce in the couscouserie!

    Happy to see this posted!!


    Salam Happy Mom,

    glad to know someones reading the Algerian recipes - it's such an under-rated cuisine (we only hear about moroccan!)

    The vegetables change from area to area & from family to family - there's never just one version of any algerian recipe as you'll know icon_lol.gif

    Yes, we make the white sauce too, but only steam over the couscousier in Algeria as mine here in too small icon_cry.gif

    Take a look at my other recipes if you get the chance...

    Rezika.
    Andypants
    Sat Jun 30, 2007 1:38 pm
    Experienced "Head Chef" Poster
    It was probably hummus or baklava, but the thing that got me hooked on Turkish food was finding some Baroody brand hot pepper paste at the local hole in the wall ME market. He's kind of expensive (3.99 for a filthy 12 oz. jar), so now I tend to buy online (Tukas, Baktat, Penguen brands, etc.) , but Baroody's is still my favorite.
    It had lemon salt, sunflower oil and tomato added, the other biber salcasi's tend to be as is, maybe with a little salt or oil. I don't think Baroody's is imported to the US anymore.
    Baklava
    Thu Jul 05, 2007 6:38 pm
    Regular "Line Cook" Poster
    My first memory is shawarma in Lebanon from a street vendor.

    I also remember my tata's rice and loubieh.
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