Category Archives: Midde Ooste / Middle East

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TOM YAM GOO – KERRIE THAI SOP

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2014-08-01-tomyamgoothaisop

TOM YAM GOO – KERRIE THAI SOP
4 koppies hoenderaftreksel
2 stokkke suurlemoengras, gekneus
6 kaffirlime blare (As jy nie kan kry nie, sny suurlemoenblare in dun repies)
4 eetlepels lemmetjie sap
2 rooi rissies, gekap (jy kan meer insit as jy van brand hou)
500 g rou garnale doppe af en dermpie verwyder
100 g knopie sampioene
2 eetlepels vissous
1 eetlepel suiker
1 groot tamatie, in stukkies gesny
vars koljanderblare
1 blik klappermelk
1 klein rooi soetrissie in stukkies gekap
3 huisies knoffel
stukkie vars gemmer
sprietuie

Continue reading→

DRIED LIMES

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DRIED LIMES

Dried limes are a necessary flavour additive to Gulf cooking, and are also used in Iran and Iraq. While the Gulf cooks use loomi either whole or powdered, they are only used whole in Iran and Iraq. When using them intact, they must be pierced with a skewer or fork on each side so the cooking liquid can travel through the lime to thake the flavour. In the dry heat of the Middle East the limes are very brittle and holes can be made by simply pressing with two fingers. I live in a humid climate and find that the humidity toughens the lime, so more forceful means of piercing and powdering need to be adopted. Continue reading→

FLAT BREAD (different recipes)

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FLAT BREAD

Although khoubiz is a general term for bread in the Arabian Gulf region, there are more precise names for the various breads. As there are so many similar bread recipes already given, it will suffice to give the names and tell you which bread recipe to follow to make them Gulf-style breads
MAFROODA
White flat bread
Mafrooda is a white flat bread without a pocket. Follow the Khoubiz recipe, but do not rest the bread after shaping, and instead prick it with a fork or pinwheel.
Bake on a hot griddle or baking tray for 4 minutes, pressing the bread with a cloth if it looks as though a pocket is forming. Turn to brown the other side after 2 minutes, or brown under a hot grill (broiler) after baking Continue reading→

PICKLED TURNIPS

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PICKLED TURNIPS
2 cups water
¼ cup pickling salt
1 kg small white turnips (about 8)
1 small beetroot
1 clove garlic
1 cup white vinegar
Combine water and salt in a pan and bring to the boil, stirring until salt is dissolved. Cool.
Peel turnips and cut into quarters or sixths. Peel beetroot and cut into thick strips. Peel and have garlic clove. Continue reading→

FRIED STUFFED FISH

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FRIED STUFFED FISH
SERVES: 4–6

1 kg (2 lb 3 oz) small whole fish, scaled and gutted
1 teaspoon salt
40 g (1½ oz) ghee or 2 tablespoons oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
½ teaspoon ground loomi (dried lime), or grated zest of ½ lemon
1½ teaspoons Baharat
½ teaspoon ground turmeric
To finish
oil, for pan-frying
flour, for coating
flat-leaf parsley sprigs, to garnish
lemon wedges, to serve Continue reading→

LAMB KNUCKLE SOUP

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LAMB KNUCKLE SOUP
SERVES: 6
4 lamb shanks (knuckles)
1 loomi (dried lime;)
1 large onion, finely chopped
40 g (1½ oz) ghee or 2 tablespoons oil
1 tablespoon Baharat
2 small pieces of cinnamon bark
375 g (13 oz/1½ cups) chopped, peeled tomatoes
salt and freshly ground black pepper, to season
100 g (3½ oz/½ cup) good-quality long-grain
white rice, preferably basmati Continue reading→

KHOUZI

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KHOUZI
SERVES: 20
1 small lamb, about 10–12 kg (22–26 lb)
salt, for rubbing
2 tablespoons Baharat, plus extra for the chicken, if using
1 teaspoon ground turmeric, plus extra for the chicken, if using
1 small chicken, about 1 kg (2 lb 3 oz), optional
3 shelled hard-boiled eggs, optional
125 g (4 oz/½ cup) ghee, melted
Rice stuffing
2 teaspoons saffron threads, pounded
125 ml (4 fl oz/½ cup) rosewater
1 kg (2 lb 3 oz/5 cups) basmati or other good-quality long-grain white rice
125 g (4 oz/½ cup) ghee
3 large onions, finely chopped
2 tablespoons Baharat
1 teaspoon ground turmeric
salt, to taste
Continue reading→

LENTIL SOUP

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LENTIL SOUP
SERVES: 6
375 g (13 oz/1½ cups) small red lentils
60 g (2 oz/¼ cup) ghee, or 60 ml (2 fl oz/¼ cup) oil
1 large onion, finely chopped
4–5 garlic cloves, crushed
2 teaspoons Baharat
500 g (1 lb 2 oz/2 cups) chopped, peeled tomatoes
2 loomi (dried lime), or thinly peeled rind of ½ lemon
100 g (3½ oz/1 cup) crushed fine noodles, optional
salt, to taste Continue reading→

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