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Thread: Your Mecca to Middle Eastern Foods. page 6

  1. #51
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    I LURVE MIDDLE EASTERN FOOD! Thanks for being here, Jenry!

    Oh yes, wifey and I would certainly jump in front of a bus for shawarma, LOL!
    Last edited by patski; 10-13-2013 at 09:55 AM.
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  2. #52
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    Quote Originally Posted by patski View Post
    I LURVE MIDDLE EASTERN FOOD! Thanks for being here, Jenry!
    Thank YOU for appreciating my existence

  3. #53
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    Quote Originally Posted by picklepete View Post
    I've always been fond of the mideast delis/cafés in my area (if I can resist the kanafeh...). Haven't tried many recipes but goat cubes definitely make a savory and affordable stew. I usually start with a tomato/yogurt sauce then add okra and eggplant near the end.
    That stew sounds good, only question is, does goat have a particular taste? Is it close to anything? I want to make it for my parents on sunday, but my mum's only experience with goat is 'khash' which is stewed goats head and offal on the simmer for days.. She didn't like it haha

  4. #54
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    Quote Originally Posted by Jenry Hennings View Post
    That stew sounds good, only question is, does goat have a particular taste? Is it close to anything?
    Goat is pretty mild, closer to beef than lamb is (in Caribbean food it's usually done spicy). The smaller bones can alarm some people I guess.
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  5. #55
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    Quote Originally Posted by picklepete View Post
    Goat is pretty mild, closer to beef than lamb is (in Caribbean food it's usually done spicy). The smaller bones can alarm some people I guess.
    Sounds good, thanks a lot! Didn't know it had small bones either. Shall keep this in the memory palace

  6. #56
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    Holy Ramadan! It's been time since anyone has posted anything! Thread ressurection, does anyone have any recipes they'd feel like sharing?

  7. #57
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    What? A recipe? Dust it off it's been so long! This one's called Kuku Bademjoon. A frittata made from aubergine. Stuff:
    1 aubergine
    2 eggs
    Half an onion (I prefer red)
    1 garlic clove
    Cumin, turmeric, coriander leaf, dried mint, salt n peppa to taste.

    1. Skin and grate the aubergine and place in to a bowl.
    2. Chop garlic and onion finely, add. Add herbs as well.
    3. Add eggs and mix until it forms a sticky ball that doesn't crumble.
    4. Warm a pan with oil, then spread across ans leave for roughly 3-5 minutes, or until it looks cooked. Flip it and repeat for the other side.
    5. Serve with greek yoghurt

    Nooshejam!

  8. #58
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    What? A recipe? Dust it off it's been so long! This one's called Kuku Bademjoon. A frittata made from aubergine. Stuff:
    1 aubergine
    2 eggs
    Half an onion (I prefer red)
    1 garlic clove
    Cumin, turmeric, coriander leaf, dried mint, salt n peppa to taste.

    1. Skin and grate the aubergine and place in to a bowl.
    2. Chop garlic and onion finely, add. Add herbs as well.
    3. Add eggs and mix until it forms a sticky ball that doesn't crumble.
    4. Warm a pan with oil, then spread across ans leave for roughly 3-5 minutes, or until it looks cooked. Flip it and repeat for the other side.
    5. Serve with greek yoghurt

    Nooshejam!

  9. #59
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    Two posts in two days.. I must be bored..

    As summer is (they tell us) on its way, this is a dish called 'Koobideh', and its minced meat on skewers that have been grilled on an open flame. This is a popular dish in 'Chelokabob' (literally 'rice and meat'), and whilst the issue on carbs is being almost reversed on the forum, it's obviously optional to serve. I only made a small amount, so adjust as necessary:
    -400g Lamb mince
    -Red onion, half
    -2 cloves Garlic
    -1 egg
    -Herbs and Spices: Cumin, coriander, mint, turmeric, salt and pepper.

    1. Finely chop onion and garlic, then combine with the meat, eggs and herbs to taste.
    2. Apply to skewers by grabbing a small amount. Wet your hands with hot water, and sqeeze it around the skewer, being mindful to keep it the same circumference. Rotate the skewer and keep applying until you're sure it's on. Do this as many times as necessary.
    3. Stick it over the flames of the barbeque, and keep rotating to evenly cook it. If necessary, swap skewers to ensure they all get the hottest part of the flames.
    4. When done, remove from skewers and put on a plate. Serve with grilled tomatoes, salad, and 'Mast-o-Khiar', also known as Tzadziki, which is essentially yoghurt with mint and cucumber (

    Should you have left overs, simply turn in to burgers. Also known as 'Kotlet'.

  10. #60
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    I wish lamb and eggplants weren't such specialty items around here. I have a jar of nice zaatar I like to put to use.
    35//6'3"/180

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