tag:blogger.com,1999:blog-60350732011-04-22T00:47:45.267+03:00Riverbend posts recipes...riverhttp://www.blogger.com/profile/04259185470524777079noreply@blogger.comBlogger111100tag:blogger.com,1999:blog-6035073.post-1070665331663561072003-12-06T02:02:00.000+03:002003-12-06T13:41:20.516+03:00

This is an eggplant dish. Ok, this dish takes a little bit longer to make than the other stuff, but it is really easy. All you need is a 20 cm round cake pan, or a rectangular cake pan that is not too deep. Ingredients: 2 large eggplant 2 large tomatoes 1 large onion 6 cloves garlic 1/3 kilogram ground beef 2 medium potatoes 3 tablespoons tomato paste pepper salt corn oil 1. Peel the

riverhttp://www.blogger.com/profile/04259185470524777079noreply@blogger.comtag:blogger.com,1999:blog-6035073.post-1069453289724484112003-11-22T01:21:00.000+03:002003-11-22T01:21:37.116+03:00

This site allows you to purchase spices unavailable in supermarkets: Penzeys Spices. This site has some fantastic recipes and cooking tips: Special Flavors I will, eventually, update my links on the right.

riverhttp://www.blogger.com/profile/04259185470524777079noreply@blogger.comtag:blogger.com,1999:blog-6035073.post-1069453106012571502003-11-22T01:18:00.000+03:002003-11-22T01:18:33.430+03:00

This dish is usually made with something else- not a main course. We like it best with pita bread, cut into large triangular pieces and dried in a warm oven until crispy. Ingredients: 1 large eggplant 1/2 cup corn oil/ sunflower oil 1 cup plain yoghurt salt pepper 3 cloves garlic 1. Cut the top of the eggplant off (that green thingy) and peel the eggplant in wide stripes lengthwise. Slice

riverhttp://www.blogger.com/profile/04259185470524777079noreply@blogger.comtag:blogger.com,1999:blog-6035073.post-1069002777779425762003-11-16T20:12:00.000+03:002003-11-16T20:12:56.180+03:00

A deeply troubled American wrote to me earlier with the following: Is your "recipe" just an evil trick? A way to poision the Americans? That could be inferred. Sumac is highly posionous! You said: "Sumac is a deep reddish spice that is tangy and grainy." >From the page you linked: English=Shumac, Sicilian sumac "The closely related New-World genus Toxicodendron contains only plants that

riverhttp://www.blogger.com/profile/04259185470524777079noreply@blogger.comtag:blogger.com,1999:blog-6035073.post-1068947999605141732003-11-16T04:59:00.000+03:002003-11-16T05:00:05.740+03:00

For this dessert you need packed dates- preferably pitted. The kind we use are known as 'khistawi'. They are soft, brown dates. If the dates are a little bit tough, you will need to pit them, cut them up into small pieces, and sauté them in 2 tablespoons of butter to soften them. The spices used in this dessert are cardamom (which we use in just about EVERYTHING in Iraq) and anise seeds (which

riverhttp://www.blogger.com/profile/04259185470524777079noreply@blogger.comtag:blogger.com,1999:blog-6035073.post-1068947616159228022003-11-16T04:53:00.000+03:002003-11-16T04:53:41.556+03:00

Summag (sumac) salad is one of my favorite salads. I know it's also popular in Turkey. Sumac is a deep reddish spice that is tangy and grainy. We buy it crushed, in a coarse powder. It gives flavor and color to salads. For people who are unfamiliar with sumac, check out this page. Ingredients: 2 large cucumbers 1 large tomato 1/4 medium onion 1 tablespoon sumac salt olive oil 1. Peel the

riverhttp://www.blogger.com/profile/04259185470524777079noreply@blogger.comtag:blogger.com,1999:blog-6035073.post-1068947358474343082003-11-16T04:49:00.000+03:002003-11-16T04:49:23.920+03:00

Today I'll post two recipes. The first is a 'summag salad'. I'm sure the majority of Iraqis are familiar with summag on their kabab (not Kabab Iroog). The second recipe is a date dessert- date balls. It's one of my favorite date recipes but I hope everyone can get the soft brown dates, as opposed to the tougher ones.

riverhttp://www.blogger.com/profile/04259185470524777079noreply@blogger.comtag:blogger.com,1999:blog-6035073.post-1068344520631886062003-11-09T05:22:00.000+03:002003-11-09T16:26:15.580+03:00

This is a traditional Iraqi form of ‘Kabab’ but instead of being cooked on a ‘sheesh’, it is fried in an ordinary frying pan. The finished product should look like an oval hamburger- but not as smooth. Depending on the size of the kababs, this mix makes from 15 – 25 kababs. Ingredients: 2 cups ground beef (don’t know how much two cups is in pounds or kilos- we measure by sight) 1 large bell

riverhttp://www.blogger.com/profile/04259185470524777079noreply@blogger.comtag:blogger.com,1999:blog-6035073.post-1068344393381640482003-11-09T05:19:00.000+03:002003-11-09T05:19:57.513+03:00

I'm glad to hear that the lentil soup was such a hit with those who tried it. Some things I didn't mention (thanks to all those who reminded me): 1. Lentils in Iraq are small and orange (I haven't seen them any other color). 2. Cumin is often used in stead of, as well as in addition to, curry. For those of you who didn't succeed: better luck next time.

riverhttp://www.blogger.com/profile/04259185470524777079noreply@blogger.comtag:blogger.com,1999:blog-6035073.post-1067987173608893102003-11-05T02:06:00.000+03:002003-11-05T02:23:44.836+03:00

So this is the first time I post recipes. I'll try to post the simpler foods we make during Ramadhan. Some things to keep in mind: - You may not have access to some of the ingredients, I'll try to post alternatives. - I've never written recipes. Please take that into consideration. If anyone tries these recipes, please email me telling me whether it is a success/failure or if the recipe was

riverhttp://www.blogger.com/profile/04259185470524777079noreply@blogger.comtag:blogger.com,1999:blog-6035073.post-1067986321204265952003-11-05T01:52:00.000+03:002003-11-05T01:52:03.846+03:00

Trying to post recipes from Iraq.

riverhttp://www.blogger.com/profile/04259185470524777079noreply@blogger.com