Nothing evokes memories quite like food! The following recipes have shown up on BratChat at one time or another.
Arab Rice - (Kathy Lewis Starks DH'76)
The following recipes are original written recipes, in pdf format. Thanks to Tom Sales, DH'75 for scanning and sending them in. We apologize if some of these recipes aren't easily readable.
Baba Au Rhum - BP1865
Arab Rice (Kathy Lewis Starks DH'76)
Meat, cubed, 1 lb for every two people.
3 cups red lentils
2 lb raw shrimps (large), shelled and deveined
Makes about enough to spread around two good size dinner plates, or to dip in about a dozen rounds of Arab bread....
Darlene Moehlenbruck's recipe:
Mrs. Shafiq Kombargi's recipe:
2 large onions, chopped
In large pot fry onion with oil. Add cloves, cinnamon and cardamom. Fry for 2 minutes. add mixed spices, turmeric, garlic and coriander. Cook for 5 minutes. Add meat and brown. add tomatoes, lime and salt. Cook 5 to 10 minutes. Add water, cover and simmer for 2 to 2 1/2 hours, until meat is tender.
Pick over rice for stones if necessary and place in a bowl to wash thoroughly. Drain and stir into the meat. Reduce heat and cover tightly. Simmer for 20 minutes stirring once or twice during cooking.
When cooked pile onto a large platter and sprinkle with pine kernels or sliced almonds.
2 lb lean minced lamb
Wash the burghul, squeeze out the water and place in mixing bowl, sprinkle it with water, set aside or refrigerate for 2-3 hours. Chop onions very fine and add them to the meat in another mixing bowl. Drain the burghul once again and squeeze out the excess water. Fold it in with the meat in the mixing bowl. Season with salt and allspice and knead the mixture well. Dip your hands in iced water while kneading. Set the Kibbeh mixture aside and prepare the filling.
This recipe is from Beatrice Kessinger (Mother of John, Ron, Jettie and Ethel)
5 tomatoes (or 1 small can of solid pack tomatoes)
Make a sauce with the brown sugar, curry powder and the tomatoes - Heat slightly on low heat.
Serve with tossed salad and hot bread (French is nice).
Boil whole chicken (or pieces) with cinnamon powder and about 1/2 onion, cubed. De-bone when cool and break into bite size pieces. Keep broth on the side.
2 kg or 4 1/2 lb eggplant (select the biggest and blackest)
Skin the eggplants and sprinkle with some salt (other than salt from the ingredients). This keeps the eggplants from getting dark in color. Leave the skinned and salted eggplants for 10-15 min. Then wash them and let them drip their water before frying. Heat come cooking oil and fry the eggplants. BE SURE THEY DON'T DRIP WATER BEFORE YOU PUT THEM IN THE HOT OIL. Divide the fried eggplant into two equal parts. In a tray of medium size (12 x 9 x 1.5 inches) put half of the fried eggplants to make one layer.
1 lb shrimp
2 lb shrimp
DRG Note: The original does not include bay leaves, however, there is a handwritten note in my book that says to add bay leaves, parsley, and dill weed.
This recipe uses your bread maker, but it is not necessary, you can knead by hand if you want to! Taken from Bread Machine Baking by Lora Brody
I used to sell jello popsicles in Abqaiq back in '73. From what I can recall you mixed the Koolaid as usual and then make a box of jello (must have been a small box at that time, before everything became double servings!) but only use one cup hot water to melt the jello. Mix the Kool-aid and jello water together, put in Dixie cups with sticks and freeze. You can use less water in the kool-aid also to make them richer and "softer."
(Pastry Stuffed with Minced Meat)
Uncover and dry the liquid. Remove from the heat, cool and add garam masala, coriander leaves and the ground dried green mango or fresh lime juice.
(Pastry Stuffed with Peas and Potatoes)
5 lb meat (lamb,chicken or beef)
If you bake, do so at 400 degrees for 35 to 40 minutes (if cut in 1" strips).
For the marinade:
From the Al Hasa Cookbook -a more than 400 page compilation of recipes compiled by the women's groups, and published in 1976. This recipe from Jo Waters of Abqaiq:
Here is a Tabouli recipe I have used for years.
This is my favorite Tahini recipe. Actually, it is a Greek version:
2 cans (15-1/2 oz) garbanzo beans
Open both cans of garbanzos and drain the juice from one. Pour contents of both cans into a food processor and add all other ingreds. Process until smooth. Makes 4 cups.
Gordon Golding DH'70 adds:
This is a popular herbal blend consisting of 1 part thyme (zaatar), 1 part roasted sesame seeds, 1/4 part sim'meh and salt to taste. It can be bought from most Lebanese delicatessens. Thyme is a suitable substitute.