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  • Jannah
    started a topic Iraqi cuisine

    Iraqi cuisine

    Maskuf Recipe


    Ingredients:

    One trout fish, or fish of your choice.

    1.3 pound (1/2 kilo) tomato.

    2 white onions.

    2 table spoons oil. I usually use extra light olive oil for cooking.

    Salt, black pepper or spices of your choice.


    Instructions:

    Cut fish lengthwise from its back without removing the skin or the scales. Clean its inside. Wash fish with water. Then, rub the fish with salt (both sides).

    Start a fire at your campsite, riverside or backyard using wood sticks. Make sure the fire continues to flame. Measure wood stakes to be the length of the BBQ grilling stakes. Insert these wood stakes into the soil, one-foot away from the flames on the downwind side. This allows the flames to lick at the fish.

    Skewer the fish onto two woods stakes between the skin and meat. Make sure its inside faces the flames.

    Heat oil in a frying pan. Chop onions very thin and add them to the pan. Cut tomato into small pieces and add them to the onion. Add salt and black pepper to the mix. Cook for 10 minutes or until you have a thick sauce mixture in the frying pan.

    Remove the fish once it's well cooked. Put it on a tray or plate. Brush the sauce on its inside.


    Variations:

    You could serve the fish without the sauce.

    You could brush the fish interior with tomato sauce before cooking it.

    You could soak tamarind in small amount of water. Leave it until it becomes as thick as a tomato sauce. Cover the fish interior with the thick sauce before cooking it. You could buy tamarind from any Oriental, Persian or Middle-Eastern shops at your residence area.


    If you go fishing or camping by a riverside, then this is a good recipe to make. Enjoy.

    http://fayrouz.blogspot.com/2004_04_...z_archive.html

  • nesreen
    replied
    Originally posted by HOUDA-K View Post
    Didn’t know Biyrani was an Iraqi dish.
    It is not , it is an indian , and Pakistani , but people in the Arab world have started using it too because some indian and pakistanis working in the Arab world have introduced it

    Leave a comment:


  • touhidul
    replied
    Thanks a lot for sharing this Iraqi recipe. Delicious!

    Leave a comment:


  • Guest 123
    replied

    Leave a comment:


  • replied
    http://www.recipezaar.com/r/72

    Leave a comment:


  • replied
    http://www.sudairy.com/mer/recipes/dibis.html

    Tahini and Date Syrup Dip (Dibis w'rashi)

    --------------------------------------------------------------------------------
    Iraq

    This dip combines Date Syrup with tahini, the sesame paste so often used in Middle Eastern cooking. Dibis w'rashi is delicious scooped up with fresh flatbreads—perfect with bread for lunch or for a quick afternoon snack for our children to tide them over until supper.
    1/2 cup date syrup
    1 tablespoon tahini
    1 tablespoon fresh lemon juice, or to taste
    You will need a small bowl.

    Blend all the ingredients together in a bowl. Serve as an accompaniment to bread.

    Makes 1/2 cup dipping sauce.

    Leave a comment:


  • replied
    Um Ali - Iraqi style
    as posted by Alkhiyal

    http://old.algeria.com/forums/showth...threadid=13757

    plus other Iraqi recipes on his link

    Leave a comment:


  • replied
    Iraqi Sauteed Liver
    (Kibid Mili)

    http://www.seasonedpioneers.co.uk/sp...+Sauteed+Liver

    Leave a comment:


  • replied
    Purim Baba (Pareve)


    http://kosherfood.about.com/od/purim/r/purim_baba.htm

    Leave a comment:


  • replied
    Does the mukhalima come from this?
    http://www.gallowglass.org/jadwiga/S...mukhallal.html

    Leave a comment:


  • replied
    http://www.pbm.com/~lindahl/cariadoc...veggies.html#4

    Leave a comment:


  • replied
    http://www.coquinaria.nl/english/rec...histrecept.htm

    http://home.earthlink.net/~lilinah/R...ndex-Date.html

    Leave a comment:


  • replied
    http://www.asianonlinerecipes.com/meat-kebab/ baghdad-saffron-flavored-meat.php - 36k -

    Baghdad Saffron Flavored Meat Recipe

    http://www.waitrose.com/food_drink/r...604090-r02.asp

    Baghdad Eggs with Minty Pitta Crisps

    I don't know how authentic these recipes are one discription of it says
    Baghdad Eggs, fried in butter, garlic, lemon, mint and cumin and served on flatbread.

    Leave a comment:


  • replied
    Phlao Bajij - Tajine of chicken with red rice

    http://www.guysen.com/articles.php?sid=4312

    Leave a comment:


  • replied
    That sounds a little like sushi, which I love, can the plaintain leaves be eaten? I love fried plaintain, you can buy plaintain made like crisps here, but it's not so nice, making it yourself from fresh is far nicer, but if the plaintain isn't ripe enough it's horrible.

    Dolma is wonderful,yes you eat the leaves, you can buy them here dried, there's something similar I've had which I know they eat in Romania with a rice and tomato mixture rolled in cabbage leaves.

    Thanks AlKhiyal, certainly enough desserts on that link

    Leave a comment:

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