| Saturday, April 08, 2000 - 09:57 pm |
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| Wednesday, September 20, 2000 - 01:53 pm |
Tebeet (Iraqi dish) eaten on shabbat
1 whole chicken with the skin
3 tbsps of tomato puree
2 tbsps of tebeet spices
2 tomatoes fresh/tinned
2 1/2 cups of rice
1 chicken breast or leg cubed
1 tbsp of tomato puree
1 tbsp of tebeet spices
1/2 cup of rice
Soak the rice for 2 hours.
Chop the onions and tomatoes and saute in oil in a big ovenproof saucepan (large enough to hold the chicken). Then saute the chicken until browned on each side. Add the tomatoe puree, salt and enough water to just cover the chicken. Cover and boil for 40 minutes. After 40 minutes take the chicken out and remove some of the gravy leaving enough to cook the rice (3 1/2 cups), then add the rice and tebeet spices and cook the rice until it is almost ready.
Meanwhile mix all the stuffing ingredients together and stuff and sow the chicken.
When the rice is nearly cooked, bury the whole chicken in the rice making sure it is the breast side down. Cover it and place in the oven on a low heat for 2 or more hours.
| Monday, March 12, 2001 - 07:38 am |
here is a recipe of Iraqi Haroseth for Pesah which is called: Silan:
dates without kernels. sugar, water and a clean piece of fabric and peanuts and nuts. you boil the dates in water for an hour then you pour them into the piece of fabric and let all the juice come out through it. then you pour the juice into the pot add sugar and let it be on a small fire for an hour. it is ready. when it is served you add the ground peanuts and nuts.
| Wednesday, April 09, 2003 - 12:10 pm |
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