djwackfriz

Been a while since anyone has posted in here, but... here goes! Anyone able to share a recipe for ansom chek? It's sticky rice, coconut, red beans and banana, rolled in a banana leaf and steamed to perfection. It's also served at weddings to represent the groom's "naughty bits"... But I am lacking any more precise measurements. Thanks!

Hi Pielle, I have a couple of specific questions regarding your recipe - hopefully no one minds me resurrecting this thread! I'm curious about the chicory root extract mentioned in your version - would this be a liquid (which I have not been able to find), or the readily available powdered version? I know that many beermakers use chicory root extract as a flavoring in their stouts, so I wonder if this is simply a tool for flavor correction (in the case of an overly sour beer, for example), or if it is indeed a part of a traditional carbonnade... I know the Belgians love their chicory root/endive... I didn't see this extract mentioned in the French-language recipe you cited - is it an innovation that you came up with? If so, I want to hear all about it! Thanks!

I ended up using a version of bezar that is cited all over the internet - 3 parts cumin seeds (whole) 3 parts fennel seeds (whole) 3 parts cinnamon sticks 3 parts coriander seeds (whole) 2 part black peppercorns (whole) 1 part dried red chillies (whole) 2 parts turmeric powder I roasted the whole spices and ground them. Mixed it all together, threw in a heavy handful of salt and rubbed down a whole grouper and a whole spanish mackerel. Fried them in a copper pan with olive oil. I'd say that this bezar needs tweaking... it felt incomplete, but it may have just been an issue with the amount of salt. More is better More responses would make me very happy!

Hi all. First post, very exciting I'm planning on cooking a couple of Bahraini dishes this weekend and I am a bit confused on one aspect. There are at least two spice mixes used in Bahraini cooking that I am aware of: baharat, which is found all around the Mid-east and North Africa and has its roots in Turkey, and is a main ingredient in kabsa; and bezar, which is found around the Gulf and is featured in many Emirati fish dishes. I am planning to pan-fry a whole fish (grouper or mackerel) after rubbing it with one of the above mixes. My questions are these: Which one is more appropriate? When are these mixes used? Are they used interchangeably? And what is your recipe?? Thanks for any help!