Share Your Iraqi Recipes

[fadak_166]

Everything Iraqi food related goes here :D

No comments please, JUST RECIPES.

[fadak_166]

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

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.

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

Fold the bottom up over the stuffing.

Fold each side to the middle.

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 January 11, 2008 by fadak_166

[fadak_166]

Falafel

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!

>.<

[Noor-Alhuda]

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.

-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:

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

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.

Deep fry in oil, until golden.

Edited January 17, 2008 by Noor-Alhuda

[Noor-Alhuda]

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.

link

[Noor-Alhuda]

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

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.

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

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.

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.

Spoon mixture into a bowel, refrigerate until cold.

Pastry bag:

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

Serve with honey or syrup

Courtesy of the Fresh Loaf

[Noor-Alhuda]

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

[MajiC]

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!

[_zahra]

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://iraqifamilycookbook.blogspot.com/

[fadak_166]

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.

[MajiC]

(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.com/travel/eating/ghormehsabzi.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 August 14, 2008 by MajiC

[Member1]

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

THANKS!!! :!!!:

[~Muslima~]

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

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

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

[zayashura]

salaams

please add more recipes, dear iraki sisters....

desserts etc

[Mr. Anteater]

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

[Wize Muzlim]

Thanks for the recipes.

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

[zahraMoo]

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?

[hamid_a]

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

[_zahra]

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..

[dan_rafi]

These are all Lebanese dishes !!!!

[Mimi79]

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.

[grandmaof4]

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.

[Dirac Delta function]

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

[Dirac Delta function]

Oh why did I look at this thread :cry:

Now I'm going to keep coming back.

[grandmaof4]

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

please

[alya]

IRAQI KABAB

Ingredients:

* 1-1/2 pounds Ground beef (about 675 grams)

* 1 pound ground lamb with some ground fatty pieces - they will melt on the grill (about 500 grams)

* 2 medium onions, grated

* 2 cloves garlic, grated

* 6 - 8 medium tomatoes, whole, do not cut until ready to serve

* 3 sweet Vidalia onions, cut in half

* 1/4 cup flour

* salt

* black pepper

* 1/2 cup Extra Virgin Olive Oil, 1/4 cup for meat and 1/4 cup to brush on tomatoes and onions

* sumac

Directions:

Combine beef, lamb, onions, garlic, flour, salt, pepper and 1/4 cup olive oil. Mix well, cover with plastic wrap and leave in the refrigerator for 3 hours.

Divide the mixture into 15 portions, and slide each portion onto an inch-wide metal skewer. With moistened hands, press the meat until it is about 8 inches long; make small dents in the meat by pressing between the thumb and index finger.

Thread whole tomatoes on skewers. I like only 2 tomatoes per skewer. I think they grill better. Cut sweet Vidalia onions in half and thread 3 halves per skewer lengthwise. With a pastry brush, brush remaining 1/4 cup olive oil on tomatoes and onions ... tastes great plus prevents veggies from sticking to grill rack.

Prepare grill while meat chills in refrigerator.

Place skewered onions and tomatoes on grill. Grill for about 5 minutes before adding skewered meat to grill. Grill for about 10 minutes, turning to brown on both sides, and fanning most of the time to prevent the fire from flaring and burning the meat and veggies.

Don't worry about the fat in the meat. The fat particles melt and drip during grilling, leaving behind small cavities, which give kebab its characteristic light texture.

Once meat and veggies are done, remove from grill and sprinkle kebab with sumac.

Serve and Enjoy!!!

[yafatimaalzahra]

Why doesnt anyone post tabsi, or turshan... :D?

[Guest Zahratul_Islam]

IRAQI KABAB

Ingredients:

* 1-1/2 pounds Ground beef (about 675 grams)

* 1 pound ground lamb with some ground fatty pieces - they will melt on the grill (about 500 grams)

* 2 medium onions, grated

* 2 cloves garlic, grated

* 6 - 8 medium tomatoes, whole, do not cut until ready to serve

* 3 sweet Vidalia onions, cut in half

* 1/4 cup flour

* salt

* black pepper

* 1/2 cup Extra Virgin Olive Oil, 1/4 cup for meat and 1/4 cup to brush on tomatoes and onions

* sumac

Directions:

Combine beef, lamb, onions, garlic, flour, salt, pepper and 1/4 cup olive oil. Mix well, cover with plastic wrap and leave in the refrigerator for 3 hours.

Divide the mixture into 15 portions, and slide each portion onto an inch-wide metal skewer. With moistened hands, press the meat until it is about 8 inches long; make small dents in the meat by pressing between the thumb and index finger.

Thread whole tomatoes on skewers. I like only 2 tomatoes per skewer. I think they grill better. Cut sweet Vidalia onions in half and thread 3 halves per skewer lengthwise. With a pastry brush, brush remaining 1/4 cup olive oil on tomatoes and onions ... tastes great plus prevents veggies from sticking to grill rack.

Prepare grill while meat chills in refrigerator.

Place skewered onions and tomatoes on grill. Grill for about 5 minutes before adding skewered meat to grill. Grill for about 10 minutes, turning to brown on both sides, and fanning most of the time to prevent the fire from flaring and burning the meat and veggies.

Don't worry about the fat in the meat. The fat particles melt and drip during grilling, leaving behind small cavities, which give kebab its characteristic light texture.

Once meat and veggies are done, remove from grill and sprinkle kebab with sumac.

Serve and Enjoy!!!

Lol, thanks. My mom always says my kabab doesn't taste "Iraqi" enough :P

[zannouba]

Dear Ladies,

I am not arab myself, but my husband is iraqi. He's very happy with my cooking but I constantly want to learn new iraqi recipes to make him even happier. ;-) Lamb is something I don't know how to cook. However, I invented my own recipe for lamb chops that actually has somewhat an iraqi flavor, he says, I believe is because of the spices I add to it that he feels this way. This week he bought minced lamb and I have no idea what can I do with it.

Is there any recipe anyone wouldn't mind sharing with me, please???

Thanks in advance!

Z

[2iraqi4u]

Okay I find this offensive, MEN CAN COOK TOO YOU KNOW! haha I might share my super awesome scrumptious delicious knafa recipe some time :P

[Mimi79]

Assalamu alaikum wa rahmatullahi wa barakatuhu

Here is a recipe by Nawal Nasrallah taken from her cookbook "Delights from the Garden of Eden A Cookbook and a History of the Iraqi Cuisine"

Khubuz al-Tannour

makes 8 flat breads, 15 inches across or 15 flat breads, 9 inches across)

3 tablespoons dry yeast

9 cups warm water (it should feel comfortably warm to the dipped finger)

20 cups flour (5 lbs) (for example: 12 cups white bread flour, 7 cups whole wheat flour, and 1 cup what bran)

2 tablespoons salt, preferably sea salt

A little semolina or wheat bran for sprinkling on work surface.

Preheat oven to 500 degrees F.

1. in a medium bowl, mix dry yeast and warm water. Stir with a spoon, and set aside at a warm place for 5 minutes.

2. Meanwhile put measured flours and wheat germ in a big deep container. I use a plastic container 10 inches in diameter and 5 to 6 inches deep. Mix in salt.

3. Make a well in the middle, and pour in yeast mixture. Stir liquid into the flour in a circular movement, with a wooden spoon, until all flour is incorporated into liquid.

4. Wet both hands with warm water, and start kneading lightly, wetting the hands every time dough gets too sticky to handle, until dough pulls away from sides of bowl, and is less sticky to handle, about 6 minutes. The finished dough should be soft and look rather wet. This soft consistency will make it easier for the bread to develop those characteristic bubbles all over the surface. Smooth surface of dough with wet hands. Cover bowl and let rise in a warm draftless place for about 45 minutes. If you are using the same size of container I suggested, the rise dough should come up to its rim and touch the inside of the lid.

5. Fifteen minutes before baking, preheat oven to 500 degrees F. If you have a baking stone put it on the lowest shelf of oven as soon as you preheat the oven, otherwise it might crack if you expose it to sudden change of temperature.

if you do not have a stone, put big cookie sheet upside down on the lowest shelf then you preheat oven to let it heat up. Put second shelf on the highest level in the oven.

6. While dough is fermenting, prepare parchment paper. Cut out circles a little bigger than the size of bread you are going to bake.

7. After dough has risen, punch it lightly with wet hands. Sprinkle generously two big trays or a big working space with semolina or wheat bran. Divide dough into 8 parts or 15. and form each into a ball (it does not have to be perfect), and place them on trays or working space. Always handle this dough with wet hands.

8. To flatten breads, put one cut out parchment paper on an inverted tray, and place it on a warm place. My favorite spot is the stove-top. In stead of tray you may use a big piece of hard cardboard, or any flat and solid transferable board.

Put on e portion of dough on paper. With moistened fingertips flatten with swift jabs to all directions until a thin disc about 15 inches in a diameter is formed (or 9 inches). Let the marks of your fingertips show on the surface. Moisten your fingers as often as you need while doing this. In fact the more moisture the better, for this will create humidity in the oven while baking, which is good for this bread. You might want to keep the disc to rest for 5 minutes, but this is optional.

9. Open the oven door and draw out one third of the lower rack. Transfer flattened dough with the help of tray or had cardboard, to the level of the lower rack. Swiftly transfer disc with paper by pulling it from the uncovered edges of the paper into the heated stone or inverted pan. If the paper happens to fold or wrinkle while transferring, smooth out folds so that it lays flat.

10. Immediately start working on the second piece, repeating the same procedure. After about 5 minutes of baking, transfer first baking bread to upper shelf, also with the help of the uncovered edges of paper. by now it should have developed bubbles on its face. Put second piece on the stone or inverted pan. Flatten the third piece and get it ready for baking. Repeat the same procedure with the rest of the pieces.

11. Have ready, a big wicker tray or rack. As soon as the first bread on the upper shelf is nicely browned, especially the bubbly parts, in a bout 4 to 5 minutes, take it out of the oven. Peel paper off the baked bread, and put it in wicker basket or rack. Reuse parchment paper if it is still in good condition. Avoid stacking finished breads while still hot, as this will cause the attractive bubbles to deflate. You can do this when they cool off.

The whole procedure should go fast because each bread would take less than 10 minutes to bake. Keep breads in plastic bags to prevent them from frying out. Freeze for future use any amount you cannot consume in 2 or 3 days. To heat frozen bread, put in the oven at 350 degrees F. for 5 to 7 minutes or until hot. It will taste as fresh as newly baked bread.

Variation on Iraqi Flat Bread

From the basic recipe above, you can make the following assortment of breads. Be creative and make your won variations.

Kubuz Uruq, or Khubuz Laham

(Spicy Bread with Meat and vegetables)

By adding ground meat, chopped vegetables, and spices you will get tasty and nourishing bread. You might call it the Iraqi counterpart for pizza, in which meat and vegetables are mixed with the dough itself.

The bread is called Khubuz Laham because of the meat added to it. As to why it is called Khubuz Uruq there is no one "official" theory. Some think the word "uruq" is derived from the Arabic verb Éto branch like veins", which describes the way the bread looks when mixed with the vegetables and meat. Others believe it is from 'Iraq, meat s[Edited Out]ed from the bones (al-Tawheedi, 335, n. 1). I think that the nomenclature might be taken from further back to the Ancient times when vegetables in the Akkadian were called "arqu". Besides, there is a hint in one of the Babylonian recipes that the practice of mixing meat with dough was already known. There were directions to clean sasku-flour and "add it to the meat, which you have first chopped" (Bottèro, Mesopotamian Culinary Texts, 15)

To make this delicious bread, mix the following ingredients with half the fermented dough, divide it into 4 portions, and bake, following the same procedure, except that this bread will take a little longer to bake to allow meat to cook well.

Traditionally lots of chopped fat from sheep tail is added. A lighter touch is given here by replacing it with olive oil. (omit meat if you want to make ti vegetarian.)

1 1/2 pounds lean ground beef

2 cups parsley, chopped

2 medium onions, chopped

2 teaspoons salt

1/2 teaspoon black pepper

1 tablespoon baharat (see note at bottom)

2 teaspoons ground cumin; whole seeds may also be used

1 teaspoon ground coriander

1 teaspoon curry powder

1/2 teaspoon chili powder, or to taste

3 tablespoons olive oil

BAHARAT: You can buy Baharat ground from gourmet shops, or make your own freshly ground blend. If you make a big amount, keep it in the freezer in a well-sealed plastic bag.

1/2 cup black pepper corns

1/3 cup cumin seeds

1/3 cup coriander seeds

1/3 cup cardamom pods

1/4 cup whole cloves

1/4 cup allspice berries

4 nutmegs, whole or 1/4 cup ground

1/4 to 1/2 cup ground chili, to taste

3 cinnamon sticks, 3 inches long, each

1/4 cup dried rose petals, optional

2 tablespoons ground ginger

1 tablespoon turmeric, optional

1. Dry toast pepper corns, cumin seeds, coriander seeds, cardamom pods, cloves, and allspice berries. Let cool. Grind in batches.

1. Grate nutmeg separately and add it to the blend.

2. Mix all ingredients very well and store in an airtight container. It would stay fresher if stored in the freezer.

Edited March 23, 2010 by Mimi79

[Bonafide Hustler]

Are you kidding me??? how can these recipes be so damn simple?????????? I mean the kabob recipe, its practically taking raw meat and bbqing it, where are the damn spices??? Man yall seriously need to try some Paki food.

[Mimi79]

Assalamu alaikum wa rahmatullahi wa barakatuhu

Asabi' al-Arous (The Bride's Fingers)

Makes about 80 small pieces

This way of rolling the dough yields gracefully thin rolls reminiscent of the original medieval lauzeenaj pastries, made of almond filling wrapped in paper-thin breads and drenched in almond oil and honey.

One 1-pound package fillo dough, thawed according to the package directions

1/2 to 3/4 cup melted butter

1 recipe Nut Filling, given below

1 recipe Medium Syrup, given below, cooled

For garnish: ground pistachio, optional

Preheat oven to 350 degrees F.

1. On working surface lay a fillo sheet flat, brushing half of it crosswise with melted butter. Fold in half, crosswise, and brush the top. Keep the rest of dough covered with a dry kitchen cloth, away from draft.

2. Spread about 2 tablespoons of nut filling on the surface, leaving uncovered about 1/2 inch all around the edges.

3. Slightly fold the top longer edge on the filling. Roll tightly jellyroll fashion, starting from the longer folded topside down to the bottom edge.

4. With the help of a spatula carefully transfer the roll to a greased cookie sheet wide enough to accommodate the roll without bending. Put seam side down.

5. Repeat the same procedure with the rest of the sheets, arranging rolls side by side on baking sheet. You'll end up having around 20 slender rolls. Brush rolls with remaining butter.

6. Bake in a preheated ovent at 350 degrees F. for 35 to 40 minutes, or until golden brown. The slower the oven is, the crispier and more evenly baked it will be. However, comparatively speaking, these should bake a little fast than the layered kind. so watch it.

7. Take out of the oven, and while still hot pour syrup on rolls. Let them rest for at least 2 hours to allow syrup to be absorbed.

9. To serve, trim off ends of rolls, and cut each roll crosswise (diagonally if you wish) into 4 to 5 pieces. Sprinkle with ground pistachio, as desired.

NUT FILLING

The most commonly used nuts are walnuts, pistachios, and almonds. The best way to grind nuts is to use the shredding attachment in the salad shooter or the food processor. In other words use any grinder that allows the nuts to come out after they are ground. The regular coffee grinder, blender or food processor will either pulverize the nuts or leave you with uneven-sized ground nuts.

1 pound ground nuts ( about 4 cups)

1/4 cup sugar

2 teaspoons ground cardamom

1/2 teaspoon cinnamon

Mix ingredients in a bowl and use as directed.

MEDIUM SYRUP

2 cups of sugar

1 3/4 cup water

1/4 cup honey

1 tablespoon lemon juice, or 1/4 teaspoon cream of tartar or citric acid

2 whole cardamom pods, or 1 teaspoon rose water, or orange blossom water

1. In a medium pot combine all ingredients except for rose or orange blossom water if using any. Bring to a boil on high heat stirring frequently with a wooden spoon to allow sugar to dissolve. Skim as needed.

2. Reduce heat to medium and let syrup cook gently, uncovered and undisturbed, otherwise it will cloud or crystallize, about 20 minutes. To test, simply put a drop of the syrup on a flat dry saucer and tilt the dish to different directions. If drop keeps its domed shape, it is done. If it goes flat, then you need to cook it more, and test again. Another way for testing syrup is to drop some syrup off the end of the spoon. If syrup is thick enough, the last drop will cling to the tip of the spoon.

3. When syrup is done put it away from heat. Add the rose or orange blossom water if using any. Allow it to cool before using or use as directed in the recipes.

[alroo7]

Iraqi Shish Kebab

THE CLASSIC

Ingredients

# 1 lb lamb or beef , cubed

# 1 1/2 tablespoons vinegar

# 1 1/2 tablespoons olive oil

# 1 onion , coarsely chopped

# 1/2 teaspoon salt

# 1/4 teaspoon pepper

Directions

1. Make a marinade by mixing the vinegar, olive oil, onion, salt and pepper.

2. Marinate the cubed meat in the marinade for at least 2 hours.

3. Put the meat on skewers and grill or broil for 7-10 minutes or until the meat is browned and cooked to your preference.

4. SUGGESTION: While meat is marinating also marinate large chunks of vegetables (tomatoes, onions, green peppers or eggplant) in sauce made of equal parts of olive oil and lemon juice with a dash of salt and pepper. Thread these vegetables onto skewers and grill alongside the meat.

[Musketeer]

Does anyone out there have a recipe for "skuk", an Iraqui salad made with parsley, cilantro, green peppers, hot peppers, tomato paste and other ingredients that I can't remember?

Edited April 18, 2011 by Musketeer