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Share Your Iraqi Recipes


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#1 fadak_166

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Posted 10 January 2008 - 04:23 AM

Everything Iraqi food related goes here :D
No comments please, JUST RECIPES.

#2 fadak_166

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Posted 11 January 2008 - 12:28 AM

Stuffed Grape Leaves (Dolmas) with Pictures

makes 60 to 70 rolls

Filling:

4 cups brown rice, soaked for at least 1 hour, then drained & rinsed
1 to 2 pounds finely diced meat ? venison, grass-fed beef, or natural lamb
1/2 onion, finely diced
1/4 cup extra virgin olive oil
2-1/2 teaspoons sea salt
3/4 teaspoon pepper
3/4 teaspoon allspice
3/4 teaspoon cinnamon

dolma_filling.JPG

Rolls:

(2) 8-ounce jars grape leaves, drained & rinsed well
juice of 1/2 lemon
sea salt
water

Combine all stuffing ingredients and mix well in bowl. The picture demonstrates that the meat must be finely diced.

Lay out a towel for blotting next to a clean work surface, such as a cutting board. Take one grape leaf and blot it dry on the towel, then transfer it to your work surface, orienting it with the stem side facing toward you and with the rough (veined) side up.


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Put 1 teaspoon of the stuffing above the stem and spread it out in a tube-shape as the picture shows.

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Fold the bottom up over the stuffing.

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Fold each side to the middle.

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Roll tightly to make a tube that is about 3 inches long and 1/2 inch thick. Dimensions may vary depending on the size of grape leaves. Adjust amount of filling accordingly, but realize that the filling will swell quite a bit when the rice cooks. You will risk breaking the grape leaves during cooking if the rolls hold too much filling.


As you finish each roll, transfer it to a large stockpot, keeping the end of the rolled edge down. Repeat. Pack the finished rolls tightly into layers in the pot, as shown.

When all rolls are finished, sprinkle the tops of all the rolls in the pot with sea salt. Drizzle the lemon juice over all. Cover with water that comes up an inch or two over the top of the rolls. Put a lid or plate that fits inside the pot over the top of all the rolls to keep them in place while cooking.

Bring the contents of the pot to a boil. Reduce heat, cover and let simmer for 1 hour. Add water as necessary to make sure all the rolls are covered during the entire cooking time. After 1 hour, check a roll for doneness. The rice should be soft. Keep cooking until the rice is tender.

When done, remove from heat. Drain the excess water. Gentle remove the rolls from the pan to a serving platter or storage container. Try not to break them; they will firm up as they cool down. Serve warm or cold, salting as desired.


Note: there are MANY recipes for this, and different fillings. this is just one of many

Edited by fadak_166, 11 January 2008 - 12:32 AM.

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#3 fadak_166

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Posted 11 January 2008 - 12:58 PM

Falafel
falafel.jpg
The Ingredients:
(25 falafel balls)
2 cups of dries chickpeas, soaked in water for 12 hours
Crumbs from 2 slices of white bread
5 cloves of garlic
2 teaspoon baking soda
1/3 cup chopped parsley
1/2 cup chopped coriander
1/2 small onion
1 spoon of sesame seeds
1 teaspoon cumin spice
1 teaspoon paprika
Salt, pepper
Oil for deep frying

Preparation:
1. Wash the soaked chickpeas and put them in a food processor with the garlic, onion and spices. Grind until you get a rough moist texture. Add a little water if needed.
2. Move the mixture into a large bowl, add the rest of the ingredients and put aside, covered, for 30-60 minutes.
3. Warm the oil - it should be hot, not boiling. Add the baking soda to the mixture and knead a little.
4. Wet your hands and shape little balls (smaller then apricots). Fry until you get a deep brown shade. Serve hot!

Falafel2.jpg

>.<

#4 Noor-Alhuda

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Posted 16 January 2008 - 07:21 PM

Kubbat Timman (minced rice & meat patties)

Source: lakii.com

For the stuffing, you need to:
-fry about 400g minced lamb with three pieces of onion, finely diced
-when the meat is cooked, add about 3 tbspns of finely chopped parsely, pinch of salt, 1 tspn cumin, 1 tspn turmeric, and all your favourite spices.
- add 1/2 cup of raisins or more (this ingredient is optional)
- stir until the mixture is dry and fragrant.

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-Cook rice (preferably Basmati) and add saffron and/or tumeric to give it a yellowish colour. The paste should be a little soft but this one in the pic below is wayy too soaky and watery :mellow:

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Add a few pieces of mashed potatoe to give it a crispy taste when fried. Now MASH thoroughly.

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This paste is wayy too soft. >< Sorry I couldn't find a better picture.

Next,
With a palmful of rice mixture, form a flat circle, place a teaspoon or two of meat mixture in the centre and fold the rice paste over it. You can make saucer shapes and/or oval ones.
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Deep fry in oil, until golden.
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Edited by Noor-Alhuda, 16 January 2008 - 07:21 PM.

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#5 Noor-Alhuda

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Posted 27 January 2008 - 01:18 PM

Maqlouba - upside-down rice and eggplant casserole

2 lbs. lamb shoulder/chicken or any meat you like, cut into 1-inch cubes
1/2 teaspoon salt
1 medium cauliflower, in large florets
1 large eggplant (aborigine) in thick slices
3-4 potatoes in slices
3-4 tomatoes in slices
1/2 teaspoon pepper
1/2 teaspoon cinnamon
1/2 cup butter/ vegetable oil
1 tablespoon allspice
2 cups rice, soaked in hot water

Put rice in hot water to soak.
Place lamb in a pot, cover with boiling water and cook covered for 30 minutes.
In a skillet, fry the cauliflower or eggplant in butter till golden brown on both sides. Do the same with potatoe.
Put the rice to drain in a colander. Drain the lamb, reserving its both and wash the pot to reuse it.
Put the lamp into the bottom of the pot and sprinkle with half of the spices.
Arrange the fried cauliflower/eggplant + potatoe + tomatoe slices on top of the lamb and sprinkle on the rest of the seasonings.
Next, spread the drained rice on top of the vegetables. Over this pour 3 cups of the reserved lamb broth (add water if necessary).
Cook covered over low heat till it is almost dry, about 20-25 minutes.
Invert the pot and unmold the Maqlouba on a large serving platter. The meat and vegetables will now be on top. Serve with a side dish of yogurt and a fresh salad.

Posted Image
link
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#6 Noor-Alhuda

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Posted 08 March 2008 - 10:47 AM

Qataif bil qishta : Middle eastern recipe, but the qishta/cream makes it Iraqi.

Posted Image

For the dough:

2 cups all purpose flour

1/4 cup whole wheat flour

1 1/2 teaspoon yeast

1 1/2 teaspoon sugar

1 1/2 cup fat free milk

1 1/2 cup water

For the filling (ashta):

2 cups fat free milk

7 1/2 tablespoons corn starch

1/4 cup + 1 tablespoon sugar

2 to 3 tablespoons thick cream (qaimar which is an Iraqi cream) but you can use the regular thick cream

2 tablespoons rose water

1 teaspoon vanilla

Chopped pistachio


To make the dough:

1-Mix all the ingredient and let it rest about 40 minutes.


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2- cook about 2 tablespoon of the dough mixture in a hot pan until it bubble (just cook one side).


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After finishing ,let them cool then fold half round then fill them with the filling ( using a pastry bag ) then dip them in the chopped pistachios.
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To make the filling:

Mix corn starch with milk and sugar then bring it to boil in a medium pan, stir until thickens, then add the rest of the ingredient.


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Spoon mixture into a bowel, refrigerate until cold.

Pastry bag:


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ORRR: you can use the qaimar (Iraqi cream) which I think makes it more tasteful.


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Serve with honey or syrup

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Courtesy of the Fresh Loaf
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#7 Noor-Alhuda

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Posted 17 April 2008 - 05:08 PM

Turshi - Cucumber Pickles

Ingredients:

1 gallon glass jar
40-45 fresh, firm cucumbers 1-1.5 inches thick, 5-6 inches long
7 sprigs fresh dill
12 cloves garlic, sliced
6 bay leaves
3 hot chili peppers
1 Tsp allspice
½ gallon warm water
Sea salt

Directions:

1. Place 13 cucumbers on the bottom of the jar.
Make sure to arrange them in an organized manner.

2. Over the layer of 13 cucumbers add the following spices:
1 chili pepper, 4 cloves garlic, 2 bay leaves.

3. Repeat this process of layering nine cucumbers and then adding
exactly the same amounts of spices until the jar is almost full.

4. Add 1 Tsp ground allspice.

5. Add warm water and sea-salt in the following manner:
for each cup of warm water add 1 heaping Tsp of sea-salt.

6. When the water is just ½ an inch below the top of the jar
add the sprigs of dill so that they are on top of the cucumbers.

7. Close the jar and put it on a flat plate in a place that gets sun.

8. Wait 3-4 days until the color of the cucumbers turns to khaki green.

9. Enjoy the most delicious cucumbers pickles you will ever eat.



You can also add any other sort of vegetables and this is how it looks
n1190790230_30026186_9619.jpg

#8 MajiC

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Posted 13 August 2008 - 10:55 AM

I have persmission to post here...

I've been looking all over the internet trying to find some Iraqi recipies and somehow I missed this thread?! The closest was an Iranian website, which has a recipe for Sabzi. But would someone please give me the recipies for some of the popular Iraqi rice dishes like Biryani, Baghela, Bania, Maye Laham and anything else that's Iraqi and interesting? Please help your fellow compatriot to survive and stay healthy, at least between now and the time when gets married and does away with this headache (only to get another one!) :P

Thanks in advance!

#9 _zahra

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Posted 13 August 2008 - 03:10 PM

BAMYA
1 pound fresh or frozen okra
1 pound stewing lamb or beef.
2 tsp oil
1 16oz can tomato sauce
3 cloves garlic sliced
½ cup lemon juice
½ tsp salt
3 cups of water

Wash the meat and sauté it for 5 minutes. Add the garlic and water and tomato sauce and simmer on low heat for 40 minutes, till the meat is tender. Add the okra and salt. Cook in the sauce for 20 minutes. Add the lemon juice and simmer for 10 more minutes.
Serve it with white plain rice.

SHORBAT 3ADIS-Lental soup
1 cup red lentils
1/4 cup rice
1 large onion chopped
1 tsp. salt
1 tbs. curry powder
1/2 tsp. ground cumin
6 cups boiling water
3 tbs. olive oil

Place the lentils and rice in a bowl and wash in warm water. In a nonstick pot, saute the onions in oil and add the spices. Pour the hot water over the onions and simmer for 5 minutes.
Strain the lentils and rice and add the the pot mixture. Bring to boil and simmer for 25 minutes. Skim the scum that develops on top. Stir the lentil to make sure it doees not stick to the bottom of the pot. Add the salt and more spices if you like. You could fry some onions and add them to the soup.


Maye Laham

1 pound lamb shank or stewing lamb
2 medium size onions sliced
2 cans chickpeas
1 tsp. salt
1 tsp. Arabic spice (mixture of clove, cinnamon, allspice & black pepper)
6 cups water

Wash the lamb and saute it in a the pot for 5 minutes. Add onions, water, salt & spices. Bring the pot to boil. Reduce heat and simmer for 1 hour or until lamb is tender & falls off the bone.
Drain the chickpeas & add to the soup. simmer for 20 minutes and add more salt if needed.
If you are using dry chickpeas, soak them overnight in water. Drain the water and add to the meat and onions to cook together for an hour.


Lol btw..this is from a website http://iraqifamilyco...k.blogspot.com/
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#10 fadak_166

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Posted 14 August 2008 - 04:47 AM

Fava Beans with Rice-Timman Bagila

You can find bagila in the frozen section in the Asian supermarkets or Middle Eastern stores.


You can use fresh fava beans, but you will have to peel every pod and bean.


1 pound peeled fresh or frozen fava beans
1 cup chopped fresh dill (shbint)
1 onion chopped
1 ½ cup basmati rice
1 tsp salt
½ tsp black pepper
¼ cup oil
½ cup water
2 cups cooked and shredded chicken or stewed lamb
Sauté onions in oil and add fava beans and dill. Add salt and pepper and ½ cup of water. Stir in the cooked meat or chicken. Leave it to simmer for 5 minutes. In a separate pot boil the rice in water with 1 tsp of salt for 5 minutes. Drain the rice and pour over the fava beans mixture. Stir it well and leave it to simmer on low heat till the rice is cooked.
Serve with yogurt and cucumber salad.



omg i love shakar lama :D

Cardamom Cookies-Shakar Lama
3 sticks butter
3 1/4 cup all purpose flour
3/4 cup sugar
1 egg yolk(optional)
1 tsp. ground cardamom
1/2tsp. salt
1/3 cup slivered almonds


Beat the butter in a bowl for 3 minutes. Add sugar and beat the mixture until becomes light in color. Add flour, cardamom and salt gradually. Use your hand to mix the cookie dough. Take a small piece of dough the size of walnut. Shape the cookie and place and almond in the middle. Arrange on a lightly oiled pan. Bake for 20 minutes in 350 degree oven. Makes 2 dozens.

#11 MajiC

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Posted 14 August 2008 - 11:47 AM

(salam)

Thank you very much to you both. I now have the food processor, the measuring spoons and cups, the food scale arrived today and I have the recipies. It's time to become a master chef!

I wanted to make one other very important recipe request actually: Timman and Qeema, Hussainia style! I can't wait for Muharaam every year to eat this heavenly dish - I want it every day...

And here's my contribution for Sabzi, which is also an Iraqi dish, taken from: http://www.iranmania...hormehsabzi.asp

Ghormeh Sabzi

Ingredients: (6 servings)

750 grams boneless stewing lamb or beef
1 large onion, finely chopped
1/3 cup of cooking oil
1 teaspoon turmeric
1.5 cups water
1/2 cup dried limes (or fresh lime juice)
3/4 cup black-eye beans or kidney beans
1 large potato, diced (optional)
Salt
Black pepper
1 cup spring onions, finely chopped
1.5 cups spinach, finely chopped
1/2 cup parsley, finely chopped
1/4 cup coriander, finely chopped (optional)
1/4 cup tareh (garlic chives), finely chopped
1/4 cup shanbelileh (fenugreek), finely chopped (optional)

Directions:

Trim meat and cut into 2 cm (3/4 inch) cubes. Fry onion over medium heat in half of the oil until golden. Add turmeric and fry for 2 more minutes.

Increase heat, add meat cubes and stir over high heat until meat changes color and begins to turn brown. Reduce heat.

Add water, black-eye or kidney beans, salt and pepper to taste. Cover and simmer gently for 1-1.5 hours hours until meat is tender. Time depends on type of meat used.

Fry potatoes over high heat in the remaining oil until lightly browned. Add to sauce, leaving oil in the pan. Cover and simmer for 10 minutes.

Add prepared vegetables to frying pan and fry over medium heat until wilted. Add to sauce, then add dried limes (or lime juice), cover and simmer for further 10-15 minutes. Adjust seasoning and serve with white rice. An exquisite Iranian dish.

Edited by MajiC, 14 August 2008 - 11:49 AM.


#12 Member1

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Posted 09 September 2008 - 07:55 PM

omg this is wicked.....we grew up on all this stufff....i always wanted to learn the first three


THANKS!!! :!!!:

#13 ~Muslima~

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Posted 08 November 2008 - 06:26 PM

This morning i woke up to a heavenly smell and found this :

1108_003.jpg

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Believe me they were delicious! We call it... la7m 3jeen. :D

If you want to make it, click link (Fadaks post)

#14 zayashura

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Posted 03 December 2008 - 02:21 PM

salaams
please add more recipes, dear iraki sisters....
desserts etc

#15 Mr. Anteater

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Posted 30 May 2009 - 11:40 PM

i think i want to marry an iraqi girl now. lol...hAhAHAHa yummy.

#16 Wize Muzlim

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Posted 13 August 2009 - 03:44 AM

Thanks for the recipes.

I think I may have fallen in love with cooking. What a beautiful art.

#17 zahraMoo

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Posted 07 September 2009 - 09:38 PM

does anyone know how to make red rice? or timan ahmar
ive been trying to make it
and i havent been making it like my mom used to.
help?

#18 hamid_a

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Posted 07 September 2009 - 10:21 PM

Thanks goodness I didn't come over this topic during day time.

#19 _zahra

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Posted 07 September 2009 - 10:23 PM

does anyone know how to make red rice? or timan ahmar
ive been trying to make it
and i havent been making it like my mom used to.
help?


Umm i believe u make it like normal timmen
bas all you have to do is add red tomato paste to it..

#20 dan_rafi

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Posted 08 September 2009 - 01:07 AM

These are all Lebanese dishes !!!!
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#21 Mimi79

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Posted 18 September 2009 - 08:36 PM

Potatoes Charp

Ingredients:
1 kg (2lbs) potatoes
1 egg, beaten
2 tbsp. flour
salt and freshly ground black pepper
flour for coating
Oil for frying

Meat Filling:
1 medium-size onion, finely chopped
1 tbsp oil
1 garlic clove, finely chopped
250g (1/2 lb) lamb or beef, finely ground
1 tsp all-spice
salt, to taste
1/2 cup tomatoes, deseeded, peeled and chopped
1/4 cup parsley, chopped

Vegetable Filling:
1 large onion, finely chopped
2 tbsp oil
1 tsp tumeric
2 large ripe tomatoes
1/2 cup parsley, finely chopped
salt, to taste
freshly ground black pepper

Preparation:
- Wash and dry the potatoes.
- Pierce the potatoes with the tip of a knife and bake them in the oven until the skin becomes soft.
- Peel and mash the potatoes with a hand masher into a purée. Leave to cool.
- Blend in the egg, flour, salt and pepper.
- For the MEAT FILLING: gently fry the onion in the oil until transparent. Add the garlic and ground meat and cook over high heat, until the mixture becomes crumbly and the meat begins to brown.
- Stir in the spices, salt, tomatoes and parsely.
- Reduce heat, cover and simmer for 15 minutes, until the mixtures is fairly dry.
- Take about a tablespoon of the potato purée and flatten it in the palm of your hand. Put a tsp of teaspoon of the meat filling in the center and close the potato around the filling.
- Shape into a ball and place on a tray, dipping hands slightly in water to prevent the potato from sticking.
- Roll the balls in flour and flatten to make thick patties.
- In a shallow frying pan heat the oil and fry the potato cakes for 2-3 minutes, until golden brown on each side.
- Drain on absorbent paper towels and serve hot on a serving platter.

VEGETABLE FILLING:
- Fry the onions until transparent. Add the tumeric and fry for another minute.
- Peel the tomatoes, drain the juice and chop. Put in a bowl.
- Add the onions, parsley, salt and pepper.
- Take about a tablespoon of the potato purée and flatten it in the palm of your hand. Put a tsp of teaspoon of the vegetable filling in the center and close the potato around the filling.
- Shape into a ball and place on a tray, dipping hands slightly in water to prevent the potato from sticking.
- Roll the balls in flour and flatten to make thick patties.
- In a shallow frying pan heat the oil and fry the potato cakes for 2-3 minutes, until golden brown on each side.
- Drain on absorbent paper towels and serve hot on a serving platter.

;-) Inshallah Enjoy.

#22 grandmaof4

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Posted 01 November 2009 - 04:15 PM

Everything Iraqi food related goes here :D
No comments please, JUST RECIPES.



Salaam, I am looking for Iraqi samoon bread recipe, not pita but flat Iraqi bread, please can anyone send me this recipe.

#23 Dirac Delta function

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Posted 01 November 2009 - 05:49 PM

I knew I shouldn't have looked at this thread...

#24 Dirac Delta function

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Posted 01 November 2009 - 05:59 PM

Oh why did I look at this thread :cry:

Now I'm going to keep coming back.

#25 grandmaof4

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Posted 02 November 2009 - 08:59 AM

Salaam, I am looking for Iraqi samoon bread recipe, not pita but flat Iraqi bread, please can anyone send me this recipe.


please



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