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Nicolai

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  1. Lunch! What'd ya have? (2017)

    Lunch Turkish style. No booze 1- Sarma: Marinated minced lamb, seasoned with garlic and grilled over chargrill, wrapped in a Lavash bread with cheese and topped with tomato sauce, then drizzled with butter 2- Lamb Meat Pyramid. From the top: Mince Lamb skewers - Mince Lamb cubes - Lamb Ribs (you can see a bone sticking out left of the pic) - Chicken cube skewers and all layed on a bed of Sliced Lamb Shawarma. All on open charcoal fire and Cholesterol free (Not). . . . . . . We went back home to find our Austrian friend made an Austrian Cheesecake with Apricot. To make up for lunch, we had chasers shots of Smirnoff Peach Vodka. Words cannot describe the lightness of the Cheesecake with the tanginess of the Apricot. I will never eat a Cheese cake again at the Cheesecake Factory.....EVER. Austrian home made desserts or bust.
  2. Lunch! What'd ya have? (2017)

    My poor man's lunch but spicyyyyyy and scrumpy Indian Street Food...... Pani Puri Papdi Chaat
  3. Lunch! What'd ya have? (2017)

    Fish & Chips with Mushy Peas and Tartar sauce washed down with a G&T......
  4. It is beautiful but even more beautiful when it melts in the mouth and crunches under the teeth oozing the syrup. It does differ from one country and one city to the other.
  5. All over the place. Gulf - Levant and Egypt.
  6. Indeed, this is not for one seating but enjoyed over a period of few days. I do not have a recipe as I did not bake them. These were ordered by the powers that be for her friends coffee morning. As a matter of fact she ordered a whole variety of full trays just in case they go out of fashion In reality, most of the quantities goes to charities as it is Ramadan month in the Middle East. We keep a small plate for us to nibble on. Mabroumeh Pistachios Mabroumeh Cashews
  7. A well dressed 1.46kg Hamour on a bed of Cilantro - Onions - Garlic - Ginger - Hot Red Peppers - Lime and Lemon Shavings - Lime Juice - S&P - EVOO - Aleppo Pepper. Wrapped in foil and baked. Served with boiled potatoes + Cumin and Coriander powder Accompanied with an Avocado and Pomegranate seeds salad with a dressing of Mustard + Lemon + EVOO + S&P. Washed down with a Gavi di Gavi And dessert Arabic Coffee with Arabic Sweets. In this instance, Maamoul Madd Fustok. Which is Pistachio sandwiched Semolina dough.
  8. Trip to the Emirates

    The "Won ton-ish things filled with tart chopped veg" are in fact called Fatayer Sabanegh which translation is Spinach Pies. The tartness comes from Sumac mixed with the Spinach. It is essentially a Lebanese dish. The "Lightly spiced (coriander/cumin) ground lamb in fried chickpea coat." are in fact Kebbeh and more precisely Kebbeh Krass or Kebbeh Traboulsieh. The outer shell casing is not Chickpeas but Crushed Wheat (Bulghur). Were you staying at the St Regis?
  9. Wherever you want me to be
  10. This is what I pigged out for lunch today. Salads - pickles - Warak Enab (stuffed vine leave) - Loubia B'zait (green Beans EVO) - Mutabal (Aubergine) - Fresh baked bread - Ice watered Arak............etc are off picture From top left clockwise: - Hummos covered with lettuce leaf + Mint leaves + fresh Zaatar (wild Thyme) - Char Grilled tomatoes - Chicken Shish Taouk skewer (garlic pure off picture) - Lamb cubes skewer - Minced lamb skewers x 3 (ate one already) - Char Grilled onions.
  11. Butnig is indeed iraqi dried wild mint. The English name is Stachys. https://en.wikipedia.org/wiki/Stachys_byzantina I would not use such herb dried or fresh. It does not cut it for me.
  12. Valentine's Day

    Wishing all the beautiful ladies out there a Happy Valentine's Day. This is what my sleeping beauty is getting for starters tomorrow morning au lever du lit: A Rose and Raspberry croissant. A croissant dressed with white chocolate and sprinkled with candied rose petals and an edible rose petal providing the shade. The filling is a creme pat and Raspberries. Served with a Champagne flute and me with a bow tie.......... The rest of the story is NSFW
  13. We do not usually cook with Zaatar. The common recipe is chicken coated Zaatar chucked in the oven which I do not like much. The only dish which I favour besides the usual Zaatar and EVOO on a Manoucheh or with Labneh is the Potatoe recipe. It is as simple as good morning: Cut Potatoes in cubes with skin and boil until done. Chuck in the oven, sprinkle with sea salt and half your Zaatar + EVOO mix and roast to taste. Remove and mix the second half of Zaatar + EVOO. Hide somewhere under the table or in the garden and enjoy......with a green salad and some nice cold Chablis. As for the Zaatar mix: - 1 cup Zaatar - 1 cup roasted Sesame - 1/2 cup Sumac No salt or other herbs or anything.
  14. Breakfast! 2017 (Part 1)

    My peasant breakfast yesterday consisted of Egyptian aged Roumy Cheese with Black Peppercorns - Baladi Egyptian Bread- Tomatoes - Olives and Spring Onions.
  15. Syrup should be hot on hot or cold on cold. Like when you wear your diving suit: Dry on dry or wet on wet..........that's until you put on weight and you need a larger size wetsuit
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