The Ducks Guts' Reviews
3 recipe(s) reviewed. Showing 1 to 3Sort by: Title | Date | Rating
The Complete Middle East Cookbook
By Tess Mallos
Lansdowne Publishing Pty Ltd - 2005
Habeet II (Spiced Stewed Lamb) : page 230
Not very spicy, but we like spicy food. I browned the meat, adding the baharat spice mix in the last batch, rather then follow the instructions exactly. The last time I didn't fry the spices, the family said the spices tasted "raw" in the finished dish.
Made it with beef, as lamb would have been too expensive.
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Hilbeh (Fenugreek and Coriander Paste) : page 268
Nice, but we both agreed that it was "missing something". Strange, considering the ingredients. We had it on falafels, which were a bit spicy, but not very. Also, the jelly coating never formed, but I've since read in Roden's Jewish Food that the fenugreek needs to be ground first.
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Hummus Bi Tahini : page 185
I cheated and cooked the chickpeas in the pressure cooker, after soaking them overnight, for 14 minutes with natural release, then used the cold water shock treatment described at http://www.alwaharestaurant.com/recipes.htm. It worked well at getting the skins off, although I don't know if next time I would worry so much about them. Then, pureed everything in the food processor. Quick and easy, and tastes pretty good.
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