FoodMan

Yes the recipe I made is the one I know, the fennel flavored ones. I used sesame because that's what the recipe asks for and I liked it very much. Honestly, the ones I had as a kid had neither sesame nor pinenuts. So, I guess it varies. Note: the book is divided by region (kadaa'), not by the traditional app-entree-dessert format. Actually he offers 2 different Sfoof recipes not 3 as I mentioned. The above one is on page 660 from Bshari, the other one is Sfoof Bil Dibs from Baabda on page 62. This one uses Dibs Kharoob, a type of molasses made from ...well...Kharoob (I have no idea what this is in English) instead of sugar for a sweetner. I have never had this variety but it has a cool black color due to the molasses. It also has no fennel or turmeric. Almass, do you know what Kharoob is in English? I know it is a pod that looks like Tamarind, but I do not believe it is the same thing. Elie

Sfoof recipes usually have Semolina flour in them. The one you quoted does not. If you cannot wait then I would suggest you try this recipe with the following variation: -As far as I am concerned it is not Sfoof if it has no anise flavor in it. So toast a tablespoon of fennel seeds, grind them and add them to the mix. -I would use more AP flour than semolina rather than vice versa. -Substitute melted butter for the oil -Sprinkle the top with sesame seeds before it goes in the oven. Wow, that's a lot of changes...I will post an adapted recipe of the one I made as soon as I can though. Elie

I made some Sfoof from this book last night. Forgot to double check what page these are on since he has like three different Sfoof types in the book, I think it’s 600 something…. One of my aunts used to make this cake all the time when I was a kid and I had not had it in over 10 years since she passed away. Boy was I glad I attempted making it last night. Given how easy it is, I will be making it more often. The recipe worked perfectly with the given quantities. I decided a whole recipe is too much though and made half of it. It worked perfectly in my 9 inch cake pan. Sfoof is a cake whose main flavoring is fennel (or anise seeds). I like to roast the seeds before grinding them up since it gives them a better flavor in my opinion. The cake has a great yellow color from Turmeric (I’da safra or “yellow knot” in Arabic) whose flavor is never discernible. So, it really just contributes color as far as I can tell. Also the cake has no eggs, just AP flour, fine semolina, milk, sugar, baking powder and butter. The end result is a little denser than your typical sponge cake and it is very slightly chewy. I love eating those with a hot cup of tea or coffee for dessert or breakfast. If anyone is interested in trying this cake, I can post an adapted recipe here. But be ware, it is very addictive as most of my coworkers can attest to . I just wish the pics came out a little better. Elie

I had sweet 1015 onions for dinner recently. The recipe is a side dish from one of Jamie Oliver’s books, but I made it the main course. Basically, you peel the onion and boil it till it is soft but still firm in the center. Then you core it, chop up the core and saute with butter and herbs and cream. Put that mixture back in the onion, wrap the whole thing with a thin (note the one in the picture is a thick slice so it did not wrap very well) slice of bacon and roast in a hot oven. These are very good! Elie

Teusday: -Baked stuffed Sweet TX 1015 onion wrapped in bacon. A J Oliver recipe that is supposed to be a side dish but tasted great as a main course. -A Puree of fresh corn with lots of butter Wednesday: -Ham and cheese sandwich on homemade sourdough -Fritos and Pepsi Tonight: -Baked Asapragus Lasagna with pesto and Balsamella. This is one amazing recipe from Batali's first book. If you have the book you have to try it. I ate a little too much of this stuff -Dessert: Sfoof. A Middle Eastern cake flavored with fennel. Elie

Houston Press' Dining Section There's No Place Like Home Brian McManus tells us why we should stay at home if the only dining option we have is Montrose Cafe. Houston Chronicle's Dining Guide Floyd's doing right bayou See why Alison Cook believes that "Life in this corner of the Bay Area has just gotten a lot more interesting" after a visit to Floyd's...yes THE Floyd's. Elie This thread is for food media DIGEST entries. If you want to discuss one of these news items, please start a separate discussion thread.

Let's please keep this thread on track and discuss the dish named in the subject. We might disagree how it is pronounced or transliterated, but it is obvious we are talking more or less about the same dish. Discussions of the Arabic language and what is the best way to transliterate it can take up volumes and it does not belong here. We all know what the dish is, we all know how it is made thanks to several of you, so please keep any linguistic discussions off the forums. Thanks, Elie

The salad you speak of is some good stuff...We used to go picking the stuff from the hillside in my town. I would normally add tomatoes to mine though in addition to your ingredients. Elie

I am planning on making my own soon, since I have an out-of-control oregano shrub in my back yard. The ingredients are those: -Oregano, dried -Sumac -Toasted sesame seeds -Salt The proportion does vary depending on taste. But I would guess that the Oregano (or Thyme) should comprise 50% or more of the mixture. I will post about it when I do get to make it. Elie

the word motefa did not ring any bells with me but of course, now that Almass mentions it, it does sound like Em'taffa or m'taffa. I would agree with him on the explanation as well, simply the food is doused with the sauce. Not deglazed in the French sense, but if you are cooking some chicken or veggies in a pan the effect is more or less similar but not the same. You cook the food till done, then you would "taffi" (ie: douse) it with the sauce and remove from heat. Elie

That makes sense. Do people like the French bread better than the Campagne? 'Cause I'm really liking the Campagne. I bought a bunch of wheat germ & brown rice at the health food store today. As soon as my whitebread eatin' spouse (and he's German, can you believe it?) travels in 2 weeks, I am trying out all th whole grain stuff ← I love the Campagne as well, but variety is always good. Elie

Ok, that makes mroe sense . Abra- What recipe for Vin De Noix will you be using? Do you have one you could share?

Assaporare- Welocme to the Society. This looks perfect, the tart and the picture. Why did the caramel have you wondering if I may ask? Did you think it might be too much? Elie

Behemoth these look phenomenal. I use PR's instructions when I make mine to shape them. So much simpler than they look. I really thought this shape needs some special skills but turns out all you have to do is cut and move off-center . I would think you can do them with any firm dough formula, not ciabatta or Ancienne. Elie

I made the tom yum gung from Thompson's book this weekend. It has to be one of the easiest recipes in this book and came out great as well. The soup is not cloudy in the picture, it's just the steam

Friday: A sort of potato salad with tomatoes, mint, olive oil and parsley. Topped with baby green lettuce in a dijon vinaigrette and last but not least hard cooked eggs all around. t'was a pretty good dinner salad. Saturday: Tom Yum Gung (sp?) or Thai hot and sour soup with shrimp Sunday: Braised beef shanks (a la Osso Buco) with Risotto Milanese and gremolata (all recipes from Hazan) Dessert: Ricotta tart with chocolate and orange. This is the best rendition of the classic Italian dessert that I've had (recipe from J Oliver) Elie

Divina- I do not see any simple syrup in your recipe, only sugar. Do you mean reduce the amount of sugar to make it more potent? Elie

Cool Whip is evil, it tastes nothing like whipped cream. The same goes for that crap in a jar that smells like butt (it does!) and goes by the name "chopped 'FRESH' garlic". I can smell that crap a mile away when a certian relative of mine decides to add it to poor innocent rice pilaf. I use the powdered garlic and onion in rubs but nothing else. They DO NOT belong on salads/stews/sauces/soups/croutons/garlic bread to replace the very cheap real thing. I also agree about the bottled citrus juice. People, limes are 10 for a dollar, all u have to do is squeeze. They don't even have seeds in them. Elie

goat cheese rolled in walnuts, lightly pan fried in butter and served on top of arugula dressed with a light vinaigrette. Elie

the nuts or the vin? I am assuming you mean the nuts, but want to be sure. Elie

Boy, these look so damn good!! I also would like to second the recommnedation for this site. Len Poli is knowledgable and will happily answer your questions via e-mail. I am very much a beginner and I have only made his "Basterma" recipe. Next on my list is a the "proscuitto"-style ham. I am planning on using the shoulder ham though, since it is smaller and this will be my first time making it. Bacon is also an option I would like to try. Elie

Almass- Thank you for the clear distinction between each type. What is the reference for these definitions? Is it from your personal experience, or from research? I am curious. Also I would like to add, that the Rakayek as I know them are made using phylo dough not yeast dough like all the rest of them. Is that your understanding as well? Elie

I sent an e-mail to Mount LAssen last week asking for green walnuts and I got this response: The walnuts are just now emerging and forming. The Green walnuts are usually ready toward the end of June. We will put you on our email notification list. If you don't hear from us by the last week of June please email us again. Thanks for the inquiry. The Rumiano Brothers So the end of June it is. I will make sure to contact them if they do not email me first. I am thinking about making Vin de Noix, Nocino and pickled green walnuts from the St. John book. Elie

Patrick, I am so jealous. Now I have to make it again -properly this time- to make it look remotley close to yours. Did you use 1/4 inch tip for the sticks? What did you think about the overall taste/texture? Elie

Nora- There really are no rules. Basically just post about anything you tried from the book, along with comments, tips, suggestions, what worked or didi not. Thanks for the kind comments. Chef Ramzi needs better testers/editors. I love the book mainly for it's cultural value, pictures, and for introducing me to so many Lebanese dishes I have never even heard of. When making anything though, I make sure to read the reciep carefully and make small edits where I think they are needed. Case in point the Kenafi recipe, I am pretty sure it is impossible to work wit the given quantities of ingredients (1 Cup of rosewater ???). Elie