ChefCrash

We love AB, but my wife and I agree FOA was anaemic at best. The best part of the show was with the cop.

It's an International Bulk Food store that carries Middle Eastern as well as East European stuffs. The stuff we bought was located next to Semolina and labeled Cream of Wheat, but my wife recognized it as Firkha.

Jgm That was the first thing that crossed my mined when you mentioned "extra water bubbling up within the mixture". I did the same thing when I went to finish a simmering pot of Hot n Sour soup. Instead of grabbing the yellow box of cornstarch, I grabbed the other yellow box, A&H baking soda. I had soup all over the stove and floor. I posted about my incident in the I'll never again..thread about a year ago.

Thanks sanrensho Everything is mixed by hand rather quickly. The dates are already ground fine when you buy them. Thanks Foodman "Firkha" is what it's called in Arabic. I may be wrong calling it "Cream of Wheat", that's how it's labeled at the bulk food store. I'd like to know what it's called in English. Chef Ramzi says to use it in Kenafi. As for the Tamer, my wife says that's what they use at home.

Thanks Nicoli, the aromas were awsome. Yes, the same dough. 3/4 ap flour, 1/4 corn flour. The two breads mostly eaten in Lebanon are Pita and Khoubz Marqooq (the one we made above).

Yup. AKA Maazaher.

Yes Chris. Top photo was out of sight and out of mind.

I had these things all my life. Always thought were labor intensive until I watched my wife make them after dinner the other night. Dough: 2 C AP flour 1/2 C cream of wheat 1/4 C sugar 1/4 C butter 1/4 C oil 1/2 C milk 1 T rose water 1 T blossom water Filling: 1 lb ground dates 2 T butter Nutmeg to taste Roll dough to 1/4" Cut to form square or rectangle Roll a dowel of date mixture 1/2" thick and place on dough Roll dough over dates Brush with egg wash Cut where dough meets and seal gently Slice roll Place on parchment and bake at 450 F 15 minutes.

One day after the cease fire and a month long invasion of Lebanon, an old lady stood in front of the rubble of her family's home in the south of Lebanon and declared, " We will, be able to knead and bake our own bread". Here is to her and hers. My wife let this dough rise overnight. Early in the morning I heat the Saaj and my wife cleans it with water. Our neighbours from one side (my brother Sam and his wife Fadia) join in to help. Our neighbours from the other side (my brother Dani and his wife Claude) bring Arabic coffee. The AB looking guy is Sam. The pillow is called 'kara'. Used to stretch the dough to half the thickness of a Tortilla and delivery onto the Saaj.. Viviana and Fadia work feverishly. The bread cooks in about one minute. They get help. Brother Dani and his son Nader. Some Baabeel Manaeesh. Home made Labneh and cheese. Olives, oil, zaatar from Lebanon and homegrown veggies.

I have mixed raw onions in burgers before and never had this problem. Yours are cooked before you mix in the burger. Could that have anything to do with it? Have you tried a different kind of onion?

According to this paper, onions do contain nitrates. Why not try dehydrated or granulated onions.

This is from last Sunday's picnic at Fox lake in mid Michigan. Lamb shoulder is my favorite meat for sheesh kabobs. Very tender and has plenty of fat for flavor. Served with grilled Portabellas, hot banana peppers, Hummus, pickled Turnips and a parsley onion and sumac salad. Arak to drink. Close up. Today we got these beautiful Lebanese sausages "Maqaniq" from Detroit. Served with fries, balsamic cucumbers and Tarator (Hummus without the Hummus).

Very nice site you have. Other than the uniform color across the roast, what do you think sous-vide does to this cut of meat versus baking in a slow oven?

It hit 96 here in Eat Lansing. We have lots of ice cold yogurt-garlic-cucumber soup. Goes well with most grilled meats.

Nice looking butt Mike. How did you serve the Country ribs? I'm gonna smoke some spareribs tomorrow. Does anyone else think the new Kingsford suck? Is this some kind a Eyetalian thing? Seriously though, Daniel, you haven't mentioned how you like your new smoker. Now that you've used it, would you recommend it? Was it easy to maintain temperatures? Anything you don't like about it? Please tell.

We had Thyme pies. Made on this

22" wok and 8' of soft copper tubing. A couple of hundred 1/8" holes later. Fitted in a 20" wide wash tub. It lights! Rubbed with oil and heated to season. I missed a spot. Inaugural Manoushi. Topped with Zaatar.

For years I've been trying to make this Lebanese (Arabic) breakfast/dessert street food. Yesterday we made a new version. I can say that we're almost there if not there. From left to right: A kind of Lebanese cheese, sold around here as "Best Spanish" cheese, soaking in water to rid it of any salt. The dough spread in a buttered pan. In the pan on the stove is simple syrup. After baking @ 450 F for 22 minutes, it was covered with two layers of the cheese. It was put back in the oven to melt the cheese then was removed and turned upside down onto a different pan. Drizzled syrup all over. Served warm with more syrup. Syrup: 1 c sugar 1/2 c water 1 tsp blossom water Dough: 500 g Semolina 50 g Cream of wheat 125 g butter 3/4 c sugar 3/4 c milk 1 T rose water 1 T blossom water

Are you saying the yogurt is too thin and is running through your coarse cheese cloth? If so, place two layers of paper towel in a large strainer and pour the yogurt in it and place the straner in a large bowl or the sink, no need for the cheese cloth. That'll work. Curd has already developed while the milk changed into yogurt. In making the Labneh, you're straining the whey. Whether to strain at room temperature or in the fridge depends on how sour you're yogurt is and how sour you like your Labneh. My wife strains ours at room temperature overnight. Add herbs after the Labneh has been strained. We only add salt.

Mac & Cheese from a box. Lebanese cabbage salad made with: lemon juice, oil, white vinegar, garlic and dried mint.

After 3 hours. As you can see the large lower jaw was falling apart. The tongues were fork tender. The heads were in tact. Brains and all. This was served with a garlic, oil and lemon juice sauce and pita bread. We had made other dishes not knowing if these would turn out ok, so we were pretty full after tasting the large jaw. We haven't cracked open the small ones to see or taste the brains. The meat was delicious, just as I remember eating it as a child.

Thyme, sumac, sesame and oil pies? Mana'eesh. Seven minutes in a 550 F oven. My wife stole one before I took the photo.

A freind butchered a few goats and didn't need the heads. In Beirut, baked Goat or Sheep heads were sort of a take out meal. I decided to salt and bake them in a Dutch oven @325 F covered. The one in the middle is the bottom half of an adult goat head. They've been cooking for 1.5 hours. I think they'll be done in as much time. I'll post the results when they're done.

I really wouldn't know. I was always the BOSS.

I'm not familiar with the term "Silverside", could you describe the joint or where it is on the animal?