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Iraqi cuisine

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  • 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

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

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  • Guest 123
    replied

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

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  • 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.

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  • replied
    Um Ali - Iraqi style
    as posted by Alkhiyal

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

    plus other Iraqi recipes on his link

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  • replied
    Iraqi Sauteed Liver
    (Kibid Mili)

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

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  • replied
    Purim Baba (Pareve)


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

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

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

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

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

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  • 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.

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  • replied
    Phlao Bajij - Tajine of chicken with red rice

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

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  • 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

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  • replied
    Hello jannah!

    The dolma is certainly a long proceedure.
    The grape leaves also can be eaten?

    A similar dish is popular in the western coast of India.
    But using plantain leaves to wrap around raw fish,
    smeared with spice paste.
    Then steamed, not baked.

    Try it. It is good.

    Leave a comment:

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