In the spirit of respecting one of my new year’s resolutions, last night I cooked the Mexican dish Chili for the very fist time. I know, I know, it is not that complicated, but take it easy on me I’m still learning. The most unique thing about my endeavor last night was substituting sour cream (an almost non-existent item in this part of the world) with Labaneh (a Middle Eastern yoghurt cheese). The result was divine.
Still on the issue of making food, I thought I would share with you this picture series:
Yes, the images you see are real and have not been altered. Click them for enlargements. This is me rolling grape leaves in an effort to master the art of making the famous Middle Eastern dish Warq w Kousa (stuffed grape leaves and zucchinis). For some reason I thought I would never see such a day since I have always thought of myself as a career woman (whatever that means). But while I was in Jordan, Brigitte and Zizo (the master) both encouraged me to take on the challenge of making this dish and I complied. It was great fun! To hell with the career, I’m all for making food!
Is chili Mexican. I thought it was American. I’ve never seen chili in a Mexican restaurant. Its possible though. But, I thought it came from the Southwestern US. Of course even if it is Mexican we(Americans) can still claim it as our own. Thats the great part about being a nation of immagrants. Everything is your heritage. I can even claim Jordain food as my own.
— Richard Zeien
shu giving up work for laf warq aanab?! Wli, what is happening to you? I told you what you need-that trip to Beirut and a certain sahra! But Jeff, you are absolutely right about Brdigette-it is incredible that she was doing something as back-breaking as making warq aanab and then giving birth hours later! My mother’s water broke when she was pregnant with by youngest sister as she was making shish barak, another dish which also takes a ridiculous amounts of time and effort.
Natasha and Jeff, congrats on William!(IQBAL INDKUM) I had hoped to call and meet you when you were in Jordan, but we had a wild schedule too. Hope Brigitte and Mark said hello for me.
I learned how to cook in Jordan! I also use labaneh mixed with an egg for a ricotta cheese substitute in lasagne.
Have you heard to freeze your cabbage leaves and thaw to make rolling malfoof easier? and cut the rib out.
My favorite substitution is “Iraqi Chip Cookies”. Get a basic chocolate chip cookie recipe, make the brown sugar by adding one T Baghdadi Dibbas Tamer to the cup of white sugar. Then use chopped dates instead of chocolate. Delicious and a great way to support Iraq in stomach and spirit. 😀
Teesh –
Great stuff and congrats!! I knew it was in you all along..
A couple of (unsolicited) pointers if you’d like:
1. Carrefour here carries sour cream – try the Doha one
2. Debs Rumman (Pomegranate Molasses) is an AMAZING addition to Warag and Kousa (also Yalanjee and Malfoof)
Miss you – email me with your latest news..
P.S. Apple Seed started nursery today but I won’t be updating the blog for a while since the site I upload pictures onto has been blocked by the UAE.. Go figure! I must wait until someone (hint hint hint to ‘Hubby’ and ‘MMM’ volunteers to help me move my blog and pictures somewhere..
Oh come now, and you call yourselves Jordanians? 🙂 I was not even born in Jordan and yet I can eat lambs tongue. Hey, I only eat the tongues. That other stuff, well lets just say I am not that sultiah, hehehehe. Yeah cabbage is hard to roll. But I learned a trick when I help my mom make malfouf: Flatten the the bumps (i am not sure what the scientific word is for those bumps) as much as possible.
Linda,
I have to agree with Jameed. I really can not even look at these lamb delicacies which include: tongue, brain, legs, testicles, etc! I don’t know how you can eat them! You are a real Saltieh!