theworldfrommykitchen

My Global Food Challenge

Iraq (3)

Khouzi Ala Timman – Iraqi Lamb Shanks and Rice (Iraq)

“Very good scaled-down version of the Arab Iraqi specialty of A Whole Lamb stuffed with rice. Adapted from The Complete Middle East Cookbook by Tess Mallos. Serve with Iraqi Rice (Timman) with or without using stock.”

Yield: 6 Servings

Ingredients

6 lamb shanks
cold water
1 dried lime (noomi, loomi, 1 strip of lemon rind may be used)
1 large onion, finely chopped
1/4 cup olive oil
1 teaspoon baharat (https://theworldfrommykitchen.wordpress.com/syria/)
1/2 teaspoon turmeric
2 cups canned tomato puree (may be sweetened with 3/4 tbls brown sugar)
Salt and pepper
1/4 cup raisins (optional)
1 lemon, juice of

Directions

Rinse lamb shanks and place in a large pot with cold water to just cover the meat. Add the noomi or lemon rind and bring slowly to a boil, skimming as required.

In another pan gently fry the onion in the olive oil until transparent. Then add the bahrat and turmeric and fry for a further one minute. Add tomatoes, approximately 1 1/2 tsp salt and some pepper to taste and raisins if using.

When lamb shank liquid is well skimmed and simmering, add the tomato mixture. Cover and simmer gently for 1 1/2-2 hours until meat is very tender. Towards the end of cooking, place the lid on an angle so that the liquid can reduce to a thick sauce and sqeeze the optional lemon.

Arrange lamb shanks on a bed of Iraqi Rice, pour over sauce and serve with a salad and khoubiz (flat bread).

http://www.food.com/recipe/baharat-aka-middle-east-mixed-spices-the-real-mix-79179

Link to My Post on Iraq:  https://theworldfrommykitchen.wordpress.com/2014/11/20/iraq/

Cuisine: Iraqi

Main Ingredient: Lamb

Mashkoul – Rice With Onion (Iraq)

“A good and simple flavoured Gulf Arabian rice dish which is standard accompaniment to most Gulf meals. Good with Kuwaiti Curried Chicken (Quwarmah Ala Dajaj) or Saudi Fish Curry (Samak Quwarmah) among others. This dish may be made into yellow rice by adding 3/4 tsp turmeric for colour and is also very good with a chicken stock cube added to the water for more flavour. I recently made this with homemade stock and added some pine nuts to the onions near the end of cooking time until they were golden, it was really tasty. Modified from The Complete Middle East Cookbook by Tess Mallos.”

Ingredients

2 cups white basmati rice
cold water
1 tablespoon salt (or to taste)
1 large onion, finely chopped
1/4 cup ghee (or butter)

Directions

Preheat oven to 350°F.

Pick over rice and wash gently with cold water until water runs clear. Drain.  Bring 6 cups water to a boil in a large pot, add rice and salt and return to the boil, stirring occasionally to keep the grains separate. Boil for 8 minutes, the strain in a large sieve.

Heat ghee or butter in a heavy pan and add onion. Fry gently until transparent, increase heat and fry until crisp and light colored.

Grease a 9 X 13 inch baking pan. Add half the onion to the pan and add strained rice on top and toss with a fork to mix onion through rice. Sprinkle the rest of the onion on top of rice.  Cover well with aluminum foil and place in oven until done. (If you feel the rice needs more moisture add sprinkles of water to the dish and place back in the oven until done) Approximately 15 minutes.

Fluff up with a fork and serve pilled on a platter.

http://www.food.com/recipe-finder/all/mashkoul

Link to My Post on Iraq:  https://theworldfrommykitchen.wordpress.com/2014/11/20/iraq/

Cuisine: Iraqi

Main Ingredient: Rice

Iraqi ‘Summag’ Salad – Sumac Salad (Iraq)

“This is a recipe for a very tasty salad using the Middle Eastern spice Sumac / Sumaq. In Iraq, it is known as Summag – hence the name Summag salad. It is easy to make & comes from an Iraqi blog on the ‘net.”

Ingredients

2 large cucumbers
1 large tomato
1/4 medium onion
1 tablespoon sumac
salt
olive oil

Directions

Peel the cucumbers in stripes. Slice the cucumbers in half, length-wise. Slice these halves into semi-circles, each no more than 1-2 mm thick. Put the cucumbers in the salad bowl.

Chop the tomato into ‘salad size’ pieces- not too large and not too small. Add to the cucumber.  Slice the onion into long, pieces and add to the tomato and cucumber.

Drizzle about 1 tablespoon of olive oil over the salad and add the sumac and salt to taste. Mix well. Enjoy.

http://www.food.com/recipe/iraqi-summag-salad-sumac-salad-289014

Link to My Post on Iraq:  https://theworldfrommykitchen.wordpress.com/2014/11/20/iraq/

Cuisine: Iraqi

Main Ingredient: Salad

For My Baharat Recipe: (see Syria) – https://theworldfrommykitchen.wordpress.com/syria/

File:Iraq in Asia (-mini map -rivers).svg

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