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    You are in: Home / Community Forums / Middle East & North Africa / FEBRUARY 2012 NA/ME TAG :)
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    FEBRUARY 2012 NA/ME TAG :)

    Go to page << Previous Page  1, 2, 3, 4, 5, 6, 7, 8, 9, 10  Next Page >>
    Cookgirl
    Wed Feb 08, 2012 10:50 am
    Forum Host
    I like Sephardic cuisine. Will check it out...!
    Dienia B.
    Wed Feb 08, 2012 12:33 pm
    Food.com Groupie
    tagging Turp Salatsi (Radish Salad) 370027 im it cookit's all in the na*me i need to get some other recipes for my cookbook too. and this recipe is right down my diet alley icon_lol.gif
    Cookgirl
    Wed Feb 08, 2012 2:36 pm
    Forum Host
    Thank you for the tag!

    I'm preparing Sephardic Kitchen's barbari bread right now.
    Wish me luck...
    UmmBinat
    Wed Feb 08, 2012 2:44 pm
    Food.com Groupie
    I will tag,

    Iraqi Pink Rice

    I have tasted this from my husbands side who are Iraqi. They eat it as dinner (the smaller meal of the day, the largest being lunch) along with yogurt and herbs on the side/green onions. In their version it is mushy and not formed like regular rice. I guess just more water should do that. I wanted to watch someone make it in order to post the recipe. I think it is basically the same as this one with the tomato paste. Though I do remember it having some sweetness to it. Maybe she did use sugar or the ketchup!

    UmmBinat is IT
    UmmBinat's NA*ME Tag Recipes
    UmmBinat
    Wed Feb 08, 2012 2:48 pm
    Food.com Groupie
    Cookgirl wrote:
    Thank you for the tag!

    I'm preparing Sephardic Kitchen's barbari bread right now.
    Wish me luck...


    How many more barberry recipes can we find? I'd love to use them in more than just rice! And your raw cookie adventure.
    UmmBinat
    Wed Feb 08, 2012 2:59 pm
    Food.com Groupie
    Here is a cute story about beloved Iraqi red rice,

    "My personal favourite was Timmen Ahmar; rice cooked with tomatoes and sometimes served with chicken. The tomatoes added a reddish colour to the white rice, hence the name 'Ahmar' (red). Some of my brothers liked it when the rice was all mushy (m3ajjin). Yoghurt (Roba) was also added on the side but I didn't usually do that because it turned the rice into what we called 'shoorbat timmen', rice soup.

    I remember sitting before the Sufra, a large, rectangular plastic table-cloth that we used on the floor. My plate was full and I was waiting for the rest of my brothers to sit down so that we start eating. As they came, one by one, we began eating the tasty Timmen Ahmar. I swallowed the food hurriedly, as if in fear of it running out. I gulped and gulped until I got hiccups, or Um il Awafi, as my mother had taught me.

    A distinctive feature of my mother's Timmen Ahmar was the way she served it. Usually, rice is presented in a Belem, a large plate or bowl. However, Timmen Ahmar was put in a Seeniyya, a big, silver metal tray; and then each of us would take the amount we thought sufficient for us.

    We ate as one..we lived as one.

    The Timmen Ahmar days are long gone; 1997 wasn't just a decade ago, it was a lifetime ago; One of my brothers tried consoling me by cooking Timmen Ahmar and making sure that it was served in a metal tray rather than a large, 'farfouri' plate - he didn't quite make it. I thanked him warmly and reminded him that Mama's status as a historical one-off goes beyond her altruism, manners and humility; even her recipes had a touch of magic to them.. he was convinced."

    http://iraqisenor.blogspot.com/2007_04_01_archive.html

    It reminds me of sitting in my MIL's home....
    Cookgirl
    Wed Feb 08, 2012 3:17 pm
    Forum Host
    UmmBinat wrote:
    Cookgirl wrote:
    Thank you for the tag!

    I'm preparing Sephardic Kitchen's barbari bread right now.
    Wish me luck...


    How many more barberry recipes can we find? I'd love to use them in more than just rice! And your raw cookie adventure.


    I don't know if the word 'barbari' and 'barberry' are related but I am referring
    to the flat bread recipe.

    Yes, I do love barbarries and will be more active in looking for recipes
    using them.
    Cookgirl
    Wed Feb 08, 2012 3:22 pm
    Forum Host
    Hmmm, this page sounds interesting....

    http://www.vintagerecipes.net/recipes/fruit/barberries/

    (Sorry if there is any alcohol involved. I didn't look too
    closely at any of these recipes.)
    UmmBinat
    Wed Feb 08, 2012 3:25 pm
    Food.com Groupie
    Cookgirl wrote:
    UmmBinat wrote:
    Cookgirl wrote:
    Thank you for the tag!

    I'm preparing Sephardic Kitchen's barbari bread right now.
    Wish me luck...


    How many more barberry recipes can we find? I'd love to use them in more than just rice! And your raw cookie adventure.


    I don't know if the word 'barbari' and 'barberry' are related but I am referring
    to the flat bread recipe.

    Yes, I do love barbarries and will be more active in looking for recipes
    using them.


    Oooh.....
    UmmBinat
    Wed Feb 08, 2012 3:35 pm
    Food.com Groupie
    Oh my, the things we learn here icon_biggrin.gif
    Cookgirl
    Wed Feb 08, 2012 3:41 pm
    Forum Host
    UmmBinat
    Wed Feb 08, 2012 4:15 pm
    Food.com Groupie
    Awesome
    Dienia B.
    Wed Feb 08, 2012 4:52 pm
    Food.com Groupie
    your scones have barberries i love that recipe . great story about the rice . loved it its like getting to go to another country and i always wanted to travel .
    UmmBinat
    Wed Feb 08, 2012 4:56 pm
    Food.com Groupie
    And I have made, enjoyed and reviewed,

    Iraqi Pink Rice #465391 by Dienia B.

    icon_biggrin.gif
    Dienia B.
    Wed Feb 08, 2012 5:07 pm
    Food.com Groupie
    i thank you for the review and modified the recipe. so its more im keeping with the way its cooked .thank you for your insight .i always enjoy it .dee
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