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About Nicolai

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  1. 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.
  2. All over the place. Gulf - Levant and Egypt.
  3. 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
  4. 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.
  5. 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?
  6. Wherever you want me to be
  7. 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.
  8. Butnig is indeed iraqi dried wild mint. The English name is Stachys. I would not use such herb dried or fresh. It does not cut it for me.
  9. 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
  10. 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.
  11. 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.
  12. 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
  13. Greek Kourabiedes

    Me think a visit to the tailor is in the offings as not able to handle all the pre Xmas season. Here are some Kourabiedes loaded with butter and almonds.........with a nice Greek coffee.
  14. Shai's Shakshuka

    Shakshuka has indeed many variants and the addition of a particular spice, herb or ingredient adapts the flavour to the taste of the country. The Tahineh recipe you are mentioning is our go-to recipe to dress fish (fried - grilled - bbq - hot - cold) As such, our taste buds are Pavlov associated with Tahineh and fish. I guess you have such Pavlov reaction to other spices or ingredients as well. We call this recipe Tarator. The short of it is that I am very reluctant to change the taste structure of Shakshuka. As for Caraway which we call Karawya, It is mainly a spice used for sweets in the Levant originally and all over the area as of late. Using Caraway in casseroles is not common in our area and is more of an Eastern Europe kind of food. The main sweet with Karawya is called Meghli while it is called Karawya in Jordan and Palestine. It is a pudding type of sweet laden with nuts and delectable. Meghli is associated with a new birth. Each family getting a baby will prepare Meghli for all well-wishers and distribute to family and friends. A lesser known sweet is an Aleppo type of sweet which is sinking to oblivion. It combines several spices and has a olfactory hallucinating effect when fresh from the oven. It is simply irresistible. The recipe cannot be found on the net or in books. Yupps, it is one of those to remain nameless
  15. Shai's Shakshuka

    Dunno about caraway, we use it for sweet stuff. Dunno about Tahina with Shakshuka but is it not an overload of flavours? Dunno about making a spice paste when you can do the whole spicing in the same pan. and where are the onions, tons of onions. This is my Shakshuka with three eggs for a single serving for myself and I