https://twitchinkitchen.com/ Wed, 06 May 2026 12:07:25 +0000 MyBB https://twitchinkitchen.com/thread-233.html Tue, 27 May 2008 15:55:27 -0400 https://twitchinkitchen.com/thread-233.html

Baba Ghannooj translates to "spoiled old daddy" because the story goes it's inventor is said to have mashed the eggplant to a pulp in order to pamper her old and toothless father. When this dish is properly garnished and set up on the plate, it's as pleasing to the eye as it is to the palate.

Baba Ghannooj
Eggplant puree

Ingredients:

1 large eggplant
2 cloves garlic
salt to taste
1/3 cup lemon juice
1/3 cup taheena
3 tablespoons olive oil
a few parsley sprigs
1 tablespoon spine nuts - fried
1/2 small tomato -diced

Place the eggplant in a pan, then bake at 425°F oven turning frequently until tender. Allow to cool thoroughly, then remove the skin and mash the pulp well. Set aside.

Mash the garlic with salt, then add 1 teaspoon of the lemon juice and mix until smooth. Add this to the eggplant.

Place the remaining lemon juice and the taheena in the blender and mix for a few moments, then add to the eggplant. Add salt to taste and then spread all this on a platter.

Sprinkle with olive oil and garnish with the parsley, pine nuts and tomato pieces.

Serve with Pita bread.

  babaganooj.png.jpg (Size: 446.32 KB / Downloads: 0) ]]>

Baba Ghannooj translates to "spoiled old daddy" because the story goes it's inventor is said to have mashed the eggplant to a pulp in order to pamper her old and toothless father. When this dish is properly garnished and set up on the plate, it's as pleasing to the eye as it is to the palate.

Baba Ghannooj
Eggplant puree

Ingredients:

1 large eggplant
2 cloves garlic
salt to taste
1/3 cup lemon juice
1/3 cup taheena
3 tablespoons olive oil
a few parsley sprigs
1 tablespoon spine nuts - fried
1/2 small tomato -diced

Place the eggplant in a pan, then bake at 425°F oven turning frequently until tender. Allow to cool thoroughly, then remove the skin and mash the pulp well. Set aside.

Mash the garlic with salt, then add 1 teaspoon of the lemon juice and mix until smooth. Add this to the eggplant.

Place the remaining lemon juice and the taheena in the blender and mix for a few moments, then add to the eggplant. Add salt to taste and then spread all this on a platter.

Sprinkle with olive oil and garnish with the parsley, pine nuts and tomato pieces.

Serve with Pita bread.

  babaganooj.png.jpg (Size: 446.32 KB / Downloads: 0) ]]> https://twitchinkitchen.com/thread-180.html Tue, 15 Apr 2008 10:25:30 -0400 https://twitchinkitchen.com/thread-180.html

This is tasty and addictive if you like these two veggies.
Can also be used as a main dish as the chick peas, like any other legume are loaded with protein

Chick Peas with Spinach
Nivik (Armenia)
Nohutlu ispanak (Turkey)

ingredients:

1 can chickpeas (10 ounces/300g)
1/3 cup olive oil
1 large onion, chopped
2 cloves garlic, chopped
1/4 cup (2 oz./60g) tomato paste
2 tablespoons chopped fresh flat leaf (Italian) parsley
1 tablespoon chopped fresh mint
1 teaspoon ground cumin
1 teaspoon sugar
salt
freshly ground black pepper
1 1/2 pound (750g) spinach
extra virgin olive oil for serving.

Heat oil in a frying pan over medium-low heat.
Add onion and cook until translucent, about 7 minutes.
Add garlic and cook for a few seconds. Stir in tomato paste, parsley, mint, cumin, sugar, salt, and add black pepper to taste.
Mix up well.
Add chick peas, cover and simmer for 10 minutes.

Wash spinach leaves well and drain.
Coarsely chop leaves and stems.
Add to chickpeas, stir well and simmer, uncovered, until the spinach is cooked, about 10 minutes.

Mixture should be moist, but not too liquid.

Serve hot or at room temperature. Add extra-virgin olive oil to taste.

Serves 6.]]>

This is tasty and addictive if you like these two veggies.
Can also be used as a main dish as the chick peas, like any other legume are loaded with protein

Chick Peas with Spinach
Nivik (Armenia)
Nohutlu ispanak (Turkey)

ingredients:

1 can chickpeas (10 ounces/300g)
1/3 cup olive oil
1 large onion, chopped
2 cloves garlic, chopped
1/4 cup (2 oz./60g) tomato paste
2 tablespoons chopped fresh flat leaf (Italian) parsley
1 tablespoon chopped fresh mint
1 teaspoon ground cumin
1 teaspoon sugar
salt
freshly ground black pepper
1 1/2 pound (750g) spinach
extra virgin olive oil for serving.

Heat oil in a frying pan over medium-low heat.
Add onion and cook until translucent, about 7 minutes.
Add garlic and cook for a few seconds. Stir in tomato paste, parsley, mint, cumin, sugar, salt, and add black pepper to taste.
Mix up well.
Add chick peas, cover and simmer for 10 minutes.

Wash spinach leaves well and drain.
Coarsely chop leaves and stems.
Add to chickpeas, stir well and simmer, uncovered, until the spinach is cooked, about 10 minutes.

Mixture should be moist, but not too liquid.

Serve hot or at room temperature. Add extra-virgin olive oil to taste.

Serves 6.]]> https://twitchinkitchen.com/thread-179.html Tue, 15 Apr 2008 10:21:51 -0400 https://twitchinkitchen.com/thread-179.html Oh my God! we ate this for the first time last night and you have not had mashed potatoes until you've had them with cinnamon in them! The onions and pine nuts are an added bonus.

Mashed Potatoes with Butter & Pine Nuts
Batata Melousseh bi Senobar

Ingredients:
2 pounds potatoes
Salt
6 tablespoons butter
1/3 - 1/2 cup milk
pepper
1 teaspoon cinnamon
1 large onion, coarsely chopped
2 tablespoons pine nuts
2 tablespoons olive oil

Peel the potatoes and boil in salted water till tender. Mash them, beat in butter, and milk and season with salt, pepper, and cinnamon.

Fry the onion in oil until golden and add the pine nuts, and let them brown.

Serve the mashed potatoes hot, spread flat on a platter, with the onion and pine nuts on top.]]> Oh my God! we ate this for the first time last night and you have not had mashed potatoes until you've had them with cinnamon in them! The onions and pine nuts are an added bonus.

Mashed Potatoes with Butter & Pine Nuts
Batata Melousseh bi Senobar

Ingredients:
2 pounds potatoes
Salt
6 tablespoons butter
1/3 - 1/2 cup milk
pepper
1 teaspoon cinnamon
1 large onion, coarsely chopped
2 tablespoons pine nuts
2 tablespoons olive oil

Peel the potatoes and boil in salted water till tender. Mash them, beat in butter, and milk and season with salt, pepper, and cinnamon.

Fry the onion in oil until golden and add the pine nuts, and let them brown.

Serve the mashed potatoes hot, spread flat on a platter, with the onion and pine nuts on top.]]> https://twitchinkitchen.com/thread-84.html Sat, 05 Apr 2008 19:05:19 -0400 https://twitchinkitchen.com/thread-84.html and ALL the middle east

This is a dish that is always in the 'fridge in my house. It is good for breakfast, lunch and an anytime snack. It is delicious by itself or as an appetizer.

Hummus bi-Taheena Filasteeniya

Serves 7-8

calories: 318 per 1/2 cup

1 can chickpeas (19 oz ir 540 ml) - drained with 1/4 cup of the liquid reserved
1/2 cup taheena ( i use less, like 3 tblsp)
6 tablespoons lemon juice
1-2 pieces fresh garlic pressed
salt to taste
2 tablespoons olive oil (i use extra virgin)
Mint for decoration.

In a food processor, place the chickpeas with the 1/4 cup of the reserved liquid, taheena, garlic, lemon juice and salt.
Blend until a smooth paste is formed.
The paste should be of an easily spreadable consistency. If too thick, thin with the chickpea liquid.

Spread on a serving plate, then sprinkle with the oil and decorate with the mint.
Serve with raw veggies, bread sticks or cut pieces of pita bread. (we use pita bread)


  hummus2048.jpg (Size: 190.11 KB / Downloads: 0) ]]> and ALL the middle east

This is a dish that is always in the 'fridge in my house. It is good for breakfast, lunch and an anytime snack. It is delicious by itself or as an appetizer.

Hummus bi-Taheena Filasteeniya

Serves 7-8

calories: 318 per 1/2 cup

1 can chickpeas (19 oz ir 540 ml) - drained with 1/4 cup of the liquid reserved
1/2 cup taheena ( i use less, like 3 tblsp)
6 tablespoons lemon juice
1-2 pieces fresh garlic pressed
salt to taste
2 tablespoons olive oil (i use extra virgin)
Mint for decoration.

In a food processor, place the chickpeas with the 1/4 cup of the reserved liquid, taheena, garlic, lemon juice and salt.
Blend until a smooth paste is formed.
The paste should be of an easily spreadable consistency. If too thick, thin with the chickpea liquid.

Spread on a serving plate, then sprinkle with the oil and decorate with the mint.
Serve with raw veggies, bread sticks or cut pieces of pita bread. (we use pita bread)


  hummus2048.jpg (Size: 190.11 KB / Downloads: 0) ]]> https://twitchinkitchen.com/thread-80.html Sat, 05 Apr 2008 18:54:51 -0400 https://twitchinkitchen.com/thread-80.html

Fried Cucumbers
Khiyar Maqlee

serves 4

Ingredients:

1 large cucumber, peeled and cut into 1/2 inch round slices
salt and pepper to taste
1/2 cup flour
1/4 teaspoon garlic salt
3/4 cup olive or vegetable oil
1/2 cup scallions, finely chopped

Sprinkle both sides of the cucumber rounds with the salt and allow to sit in a strainer for 30 mins to drain the water form them.

Mix the flour, pepper, and garlic salt; than roll the cucumber rounds in the seasoned flour. Heat the oil and fry the cucumber rounds until the turn evenly brown; then place in a serving dish and sprinkle with the chopped scallions.

Enjoy!]]>

Fried Cucumbers
Khiyar Maqlee

serves 4

Ingredients:

1 large cucumber, peeled and cut into 1/2 inch round slices
salt and pepper to taste
1/2 cup flour
1/4 teaspoon garlic salt
3/4 cup olive or vegetable oil
1/2 cup scallions, finely chopped

Sprinkle both sides of the cucumber rounds with the salt and allow to sit in a strainer for 30 mins to drain the water form them.

Mix the flour, pepper, and garlic salt; than roll the cucumber rounds in the seasoned flour. Heat the oil and fry the cucumber rounds until the turn evenly brown; then place in a serving dish and sprinkle with the chopped scallions.

Enjoy!]]> https://twitchinkitchen.com/thread-78.html Sat, 05 Apr 2008 18:45:53 -0400 https://twitchinkitchen.com/thread-78.html and other regions of the middle east

Fresh Green Fava Beans w/ Rice & Yogurt
Ful Ahday bel Roz wal Laban Zabadi

serves 6

You need young fava beans, not old tough ones. Some supermarkets sell them shelled in the season. Good quality frozen ones are also fine to use. I use small baby lima beans as in NJ you cannot find fava beans.

This dish can be served hot or cold. The yogurt can be poured over the rice or served in a separate bowl. I like to use individual ramikins for each guest. This way, they can pour on the rice to their own liking.

Ingredients:

1 1/4 cups American long grain white rice (any long grain white will do if you can't find American)
Salt
4-5 tablespoons mild extra virgin olive oil
bunch of dill or mint. finely chopped (I prefer dill)
White pepper
14 ounces shelled baby fava or baby lima beans
2 cups plain whole milk yogurt
1 clove garlic, crushed (optional)

Pour the rice into boiling salted water. Boil hard for about 14 minutes, until it is almost but not entirely tender. Drain and [put back into the pan.
Stir in 3 tablespoons of the oil, the herbs and salt & pepper to taste.
Put the lid on & leave the pan on very low heat for the rice to steam for about 15 minutes or until tender.

Boil the fava beans in salted water for a few minutes until tender, then drain. Stir gently into the rice with the remaining oil.

Serve rhot or cold with the yogurt, beaten with crushed garlic if you like and a little salt, poured over it. (or in little ramikins)]]> and other regions of the middle east

Fresh Green Fava Beans w/ Rice & Yogurt
Ful Ahday bel Roz wal Laban Zabadi

serves 6

You need young fava beans, not old tough ones. Some supermarkets sell them shelled in the season. Good quality frozen ones are also fine to use. I use small baby lima beans as in NJ you cannot find fava beans.

This dish can be served hot or cold. The yogurt can be poured over the rice or served in a separate bowl. I like to use individual ramikins for each guest. This way, they can pour on the rice to their own liking.

Ingredients:

1 1/4 cups American long grain white rice (any long grain white will do if you can't find American)
Salt
4-5 tablespoons mild extra virgin olive oil
bunch of dill or mint. finely chopped (I prefer dill)
White pepper
14 ounces shelled baby fava or baby lima beans
2 cups plain whole milk yogurt
1 clove garlic, crushed (optional)

Pour the rice into boiling salted water. Boil hard for about 14 minutes, until it is almost but not entirely tender. Drain and [put back into the pan.
Stir in 3 tablespoons of the oil, the herbs and salt & pepper to taste.
Put the lid on & leave the pan on very low heat for the rice to steam for about 15 minutes or until tender.

Boil the fava beans in salted water for a few minutes until tender, then drain. Stir gently into the rice with the remaining oil.

Serve rhot or cold with the yogurt, beaten with crushed garlic if you like and a little salt, poured over it. (or in little ramikins)]]>