Recipe Sharing

[TheWanderer]

Now this a food we all eat in Tunisia ,it's basically the main man of cold weather ,and my personal favourite,it's basically chicken soup with pasta but I really like it .
So here is how YOU can make it .
Well
1-first off you pour a little oil on the pot enough to overpaint the bottom
2-after letting the the oil warm up you put like half shredded onion and 1 mashed or shredded garlic,the chicken and the chickpeas(to use chickpeas you have to let it dip in the water for like a long time enough for it to absorb the water)
3-You let the ingredients fry a little ,and then we add the tomato ,if it's the concentrated kind you put a big spoon and a half if its the "natural" ones you just mash some like 5 ones ? Maybe anyways after that you do the same just let it fry a little (so it reduced the acidic taste of the tomato especially the concentrated ones)
4-when you feel like everything is about to vaporize ,you pour some water in it ,
Here you will add the spices ,1 spoun of salt ,1 spoun of red pepper (more if you want it spicy) ,Half spoun of caraway and coriander
5-let it boil a for like 3-5 min and then add 1.5 L of water to the pot ,and let it boil
6-When the bubbles start appearing ,you start putting the veggies ,my personal favourites are the carrots and green peppers ,you can also add peas or beans but that is best put in step 4,also taste it and add more salt as needed
6-now when you feel like the sauce is not that "watery" that's when you put your pasta ,pour like 300g and wait for it to boil and steer it from time to time ,to not stick ,
7-when the pasta is nearly done put some black pepper powder (optional )and some parsley
Anyways I dunno I don't make it that well ,but that's about it

Edit :a pic from google

 

[BinaryMessiah]

Hearthstone Stew​

1lb of gold or red potatoes - large chunks
3lb of London Broil beef - large cubes
1 large onion - chopped
16oz baby carrots
1 cup of peas - add at the end
1 can of corn - add at the end
¾ cup red wine
1 15oz can of tomato sauce
1tbsp pepper
2tsp salt
3 beef bouillon cubes
3tbsp minced garlic
4tbsp worcestershire sauce
1tsp Italian Seasoning
2 bay leaves

Directions:

1. Brown beef in crock pot on “sauté” setting. Leave juice.
2. Add all other ingredients except the corn and peas. They are to be added when done.
3. Set crock pot to “low” for 8 hours
4. You can thicken the stew with cornstarch by setting the crock pot back to sauté and bring to boil. Add 1 part corn starch to 1 part water in a separate bowl and mix. Add in and boil for 5 minutes.
5. You can also bulk out the stew by adding barley oats. If you do this you need to add 1 cup of beef broth.

I've been collecting recipes I've perfected over the years. This is one of many. I make this during the cold months. It's a very hearty, savory, and rich stew that pairs well with bread. My family always asks me to make it when they visit.

 

[Yousef]

This is an excellent idea, I don't really cook much myself, but I'll try to see if there are any recipes that I know that I would want to share with you guys.
I also look forward to read yours

As for Arab food in Latam (México specifically) we do love it and have been influenced by it, hell the arguably most popular taco in México (taco de pastor) is basically a shawarma taco

That’s really awesome. Thanks for sharing.

Post automatically merged: Jan 19, 2025

Now this a food we all eat in Tunisia ,it's basically the main man of cold weather ,and my personal favourite,it's basically chicken soup with pasta but I really like it .
So here is how YOU can make it .
Well
1-first off you pour a little oil on the pot enough to overpaint the bottom
2-after letting the the oil warm up you put like half shredded onion and 1 mashed or shredded garlic,the chicken and the chickpeas(to use chickpeas you have to let it dip in the water for like a long time enough for it to absorb the water)
3-You let the ingredients fry a little ,and then we add the tomato ,if it's the concentrated kind you put a big spoon and a half if its the "natural" ones you just mash some like 5 ones ? Maybe anyways after that you do the same just let it fry a little (so it reduced the acidic taste of the tomato especially the concentrated ones)
4-when you feel like everything is about to vaporize ,you pour some water in it ,
Here you will add the spices ,1 spoun of salt ,1 spoun of red pepper (more if you want it spicy) ,Half spoun of caraway and coriander
5-let it boil a for like 3-5 min and then add 1.5 L of water to the pot ,and let it boil
6-When the bubbles start appearing ,you start putting the veggies ,my personal favourites are the carrots and green peppers ,you can also add peas or beans but that is best put in step 4,also taste it and add more salt as needed
6-now when you feel like the sauce is not that "watery" that's when you put your pasta ,pour like 300g and wait for it to boil and steer it from time to time ,to not stick ,
7-when the pasta is nearly done put some black pepper powder (optional )and some parsley
Anyways I dunno I don't make it that well ,but that's about it

Edit :a pic from googleView attachment 14559

Mashallah

Post automatically merged: Jan 19, 2025

Hearthstone Stew​

1lb of gold or red potatoes - large chunks
3lb of London Broil beef - large cubes
1 large onion - chopped
16oz baby carrots
1 cup of peas - add at the end
1 can of corn - add at the end
¾ cup red wine
1 15oz can of tomato sauce
1tbsp pepper
2tsp salt
3 beef bouillon cubes
3tbsp minced garlic
4tbsp worcestershire sauce
1tsp Italian Seasoning
2 bay leaves

Directions:

1. Brown beef in crock pot on “sauté” setting. Leave juice.
2. Add all other ingredients except the corn and peas. They are to be added when done.
3. Set crock pot to “low” for 8 hours
4. You can thicken the stew with cornstarch by setting the crock pot back to sauté and bring to boil. Add 1 part corn starch to 1 part water in a separate bowl and mix. Add in and boil for 5 minutes.
5. You can also bulk out the stew by adding barley oats. If you do this you need to add 1 cup of beef broth.

I've been collecting recipes I've perfected over the years. This is one of many. I make this during the cold months. It's a very hearty, savory, and rich stew that pairs well with bread. My family always asks me to make it when they visit.

Nice to see you drop by, Messiah. Looks like a good recipe too.

Post automatically merged: Jan 19, 2025

Hello everyone. I’ll be sharing my marination recipe for a chicken I’ll cook later tonight or tomorrow.

Dry ingredients:

My own custom spice mix (made from chili p, paprika p, onion p and garlic p)
Salt
Black pepper

Liquid ingredients:

I’ll probably go with a butter spray or basic mayo. Don’t need this part too sophisticated. This is a basic recipe.

Gonna go into the fridge for at least a couple hours.

The chicken is fresh chicken breasts from a local company in Kuwait called Al-Youm (which means “Today”) however next time I’m getting my chicken straight from the butcher since it’s cheaper and better.

 

[Yousef]

Bump test

Post automatically merged: Jan 20, 2025

Nice nice. I have another recipe I’ll share later.

 

[AnonymousCookieMonster]

Bump requested, so let's see...

Bread recipes.

White Flour (2lb):
4 1/2 White Flour (can replace 1 cup with something else, potato or wheat, etc)
~1 3/4 cup water
1/4 cup oil or butter
1 Tbsp Sugar
1 Tsp Yeast
Optional: 1-2 Tbsp choice of seasonings/herbs (seasoning salt, garlic, Oregano, etc)

Use in bread machine... Takes about 3 hours. May need more water until consistency is right.

Pizza Dough - Modified bread recipe - 3 pizzas
4 1/2 Cup Flour
2 Cup water
1/4 Cup Oil or butter
1 1/2 Tbsp Baking Powder
Once mixed if it's a bit wet (or a lot), add seasonings, they will soak the water up.

Bread machine workable, but dough only. Takes about 30 minutes.

Let rest, divide, stretch and probably precook in oven for about 8 minutes, you can then freeze them for pizza later or top immediately and start your pizzas.

No Knead Bread:
3 Cup Flour
2 1/2 Cup Water
1 Tbsp Yeast

Mix with fork partially until there aren't any real dry spots. Cover with cloth. Suggested to rise for 2 hours, then transfer to container and let it rise 2 more hours hour before baking. (You can bake in original container, probably glass or something, but likely cracks more).

I added 'everything but the bagel' seasoning when letting it ferment; Then let it spread over a cookie sheet before cooking. It tasted and felt EXACTLY like an English McMuffin.

 

[Yukyon]

Bump

 

[Ian Naxieas]

I’ll probably go with a butter spray or basic mayo.

That sounds like a really good and simple marinade, but I wonder about these. When I read "butter spray" I'm not sure exactly what you mean. Over here we have non-stick cooking spray that can be butter flavored, but I can't imagine that's what you're talking about. There's also "I Can't Believe It's Not Butter" spray. Yes, that's really the name, Americans are dumb. But it's not butter at all, as one could gather from the name, it's margarine, which is similar to butter but it's basically vegetable oil spread instead of dairy. Doesn't seem to fit either. Butter spray just does not compute for me. Please, sir, I must know!

Mayo marinade baffled me at first, but I did a quick search and it seems like it's actually a common thing. Huh. I did not know this. Thank you for bringing this to my attention.

Now I shall share something. Like I said before, I don't really have any family recipes and I don't have any custom ones yet either. I prefer to follow a recipe instead of just winging it. x) Mac & cheese is one of my favorite dishes and this recipe is the best one that I've found. Chef John's recipes haven't failed me yet.

Chef John's Macaroni and Cheese

This panko mac and cheese is Chef John's easy-to-make, old-fashioned casserole with a crisp, buttery breadcrumb topping and a gooey, cheesy center.

www.allrecipes.com

 

[Yousef]

That sounds like a really good and simple marinade,

Bad news. I did not go with a simple marinade. I take my marinades too seriously, so I added 15 different spices and mixed around 9 different sauces. Turned out great.

but I wonder about these. When I read "butter spray" I'm not sure exactly what you mean.

I’m sorry, it’s language barrier. Plus it has “spray” on it LOL. Sorry for the confusion xD

This is a really common butter brand here! This is their spray version!

Over here we have non-stick cooking spray that can be butter flavored, but I can't imagine that's what you're talking about.

Guess what. You guessed it correctly anyways

There's also "I Can't Believe It's Not Butter" spray. Yes, that's really the name, Americans are dumb. But it's not butter at all, as one could gather from the name, it's margarine, which is similar to butter but it's basically vegetable oil spread instead of dairy. Doesn't seem to fit either.

I knew about this but never knew the other bit! I truly can’t believe it’s not butter! (These bad jokes are why I have no friends, come chat to me any time!)

Butter spray just does not compute for me. Please, sir, I must know!

I love the desperation here. Also, random note, but this is probably a good time to mention I prefer gender-neutral pronouns haha! Just leaving that out there.

Mayo marinade baffled me at first,

Trust me. I’m all about baffling people. You’re just finding out now.

but I did a quick search and it seems like it's actually a common thing. Huh. I did not know this. Thank you for bringing this to my attention.

No problem, friendo <3

Now I shall share something. Like I said before, I don't really have any family recipes and I don't have any custom ones yet either. I prefer to follow a recipe instead of just winging it. x) Mac & cheese is one of my favorite dishes and this recipe is the best one that I've found.

I love Mac n cheese! Looking forward!

Chef John's recipes haven't failed me yet.

Chef John's Macaroni and Cheese

This panko mac and cheese is Chef John's easy-to-make, old-fashioned casserole with a crisp, buttery breadcrumb topping and a gooey, cheesy center.

www.allrecipes.com

Thank you! I might know this chef. I’ll give it a go! Thanks again haha!

 

[AnonymousCookieMonster]

This is a really common butter brand here! This is their spray version!
Guess what. You guessed it correctly anyways

Reminded, i do a combination of oils to make what i consider a 'cheap butter' substitute and treat it like butter.

***Approx, not sure the exact amounts you should use***
1/4th cup Coconut oil (warm enough to be liquid)
1/2 cup olive oil
1 1/4 cup Canola (or other vegetable) oil.

Mix well in a 16oz bottle/jar. Then use liberally as needed.

Logic: Canola/vegetable oil is just too thin, and when put thinly in a pan food will still burn/stick to the bottom. The olive oil helps with stickiness so food cooks more correctly. The Coconut oil alters it so it cooks really nice and to me looks/acts like butter.

I use it for everything right now and haven't had an issue. Considerably cheaper than using olive oil for everything; Also works well in a compressed air spray bottle.

 

[Yousef]

Reminded, i do a combination of oils to make what i consider a 'cheap butter' substitute and treat it like butter.

***Approx, not sure the exact amounts you should use***
1/4th cup Coconut oil (warm enough to be liquid)
1/2 cup olive oil
1 1/4 cup Canola (or other vegetable) oil.

Mix well in a 16oz bottle/jar. Then use liberally as needed.

Logic: Canola/vegetable oil is just too thin, and when put thinly in a pan food will still burn/stick to the bottom. The olive oil helps with stickiness so food cooks more correctly. The Coconut oil alters it so it cooks really nice and to me looks/acts like butter.

I use it for everything right now and haven't had an issue. Considerably cheaper than using olive oil for everything; Also works well in a compressed air spray bottle.

It’s interesting to hear what the most common cooking oil is elsewhere. Here it’s sunflower oil and olive oil.

 

[Ian Naxieas]

Bad news. I did not go with a simple marinade. I take my marinades too seriously, so I added 15 different spices and mixed around 9 different sauces. Turned out great.

That is not bad news at all, that's wonderful news. Correct me if I'm wrong, but I've gotten the impression that lotsa spices and flavors are mixed for food around your part of the world. That's why my mom doesn't really enjoy food from the Middle East, just too many flavors at once. I love it however.

Guess what. You guessed it correctly anyways

I did a bit of digging and it seems like Lurpak is not able to be sold in the USA. I looked at the ingredients and I think I know why. The USA is obnoxiously weird about dairy products and Lurpak includes actual butter and not just canola oil like our cooking sprays. The closest thing you'll get is a cooking spray with butter flavoring, but no actual dairy. I'm assuming Lurpak is not refrigerated, so that would certainly cause the FDA to have a heart attack. x) It's a shame because it prevents us from getting really good authentic cheese as well.

I knew about this but never knew the other bit! I truly can’t believe it’s not butter! (These bad jokes are why I have no friends, come chat to me any time!)

Haha, no worries, you make up for your bad jokes by being awesome in general. :3

I love the desperation here. Also, random note, but this is probably a good time to mention I prefer gender-neutral pronouns haha! Just leaving that out there.

Heh, like I said earlier, if it's food related I need to know. :> Oh and understood, my apologies. It's a bit different in my case, but I don't mind being referred to as female as well as male. It's complicated. I'm male and not genderfluid or anything, but people referring to me as a female just gives me a good feeling. x) The brain is weird.

Trust me. I’m all about baffling people. You’re just finding out now.

Excellent, I like a good mystery.

Thank you! I might know this chef. I’ll give it a go! Thanks again haha!

Oh man, you know Chef John? Lucky! I'd kill to have him come over and cook for me haha.

 

[Yousef]

That is not bad news at all, that's wonderful news. Correct me if I'm wrong, but I've gotten the impression that lotsa spices and flavors are mixed for food around your part of the world. That's why my mom doesn't really enjoy food from the Middle East, just too many flavors at once. I love it however.

Fantastic! And yes, you are correct

I did a bit of digging and it seems like Lurpak is not able to be sold in the USA. I looked at the ingredients and I think I know why. The USA is obnoxiously weird about dairy products and Lurpak includes actual butter and not just canola oil like our cooking sprays. The closest thing you'll get is a cooking spray with butter flavoring, but no actual dairy. I'm assuming Lurpak is not refrigerated, so that would certainly cause the FDA to have a heart attack. x) It's a shame because it prevents us from getting really good authentic cheese as well.

Ahhh…yes, the FDA, ever so mysterious… and you guessed it correctly. It’s real butter. Like I said it’s extremely common here. I even have a Lurpak butter bar in my fridge I literally keep in spare just in case. It’s so hard to run out of it! Shame about real cheese. You will love Labnah.

Heh, like I said earlier, if it's food related I need to know. :> Oh and understood, my apologies. It's a bit different in my case, but I don't mind being referred to as female as well as male. It's complicated. I'm male and not genderfluid or anything, but people referring to me as a female just gives me a good feeling. x) The brain is weird.

Hahahaha it’s actually really complicated (as in legitimately complicated) in my case, I mainly just gave the quick version as to not bore you but this is something I’m more open to discuss in the future when it pops up, although I’m more private about it (in the sense I discuss it more easily in dms, not in the sense I’m less likely to explain). This is a really nice convo though.

Excellent, I like a good mystery.

Spoilers: I’m asshole!

Oh man, you know Chef John? Lucky! I'd kill to have him come over and cook for me haha.

I know tons of random chefs haha. Especially from back when I was getting back into cooking.

 

[Ian Naxieas]

Ahhh…yes, the FDA, ever so mysterious… and you guessed it correctly. It’s real butter. Like I said it’s extremely common here. I even have a Lurpak butter bar in my fridge I literally keep in spare just in case. It’s so hard to run out of it! Shame about real cheese. You will love Labnah.

I'll just have to get someone to smuggle it out of the country. Black market Lurpak, you can't go wrong. I looked up Labnah and that is intensely easy to make. I'll try that sometime for sure.

Hahahaha it’s actually really complicated (as in legitimately complicated) in my case, I mainly just gave the quick version as to not bore you but this is something I’m more open to discuss in the future when it pops up, although I’m more private about it (in the sense I discuss it more easily in dms, not in the sense I’m less likely to explain). This is a really nice convo though.

Trust me, that wouldn't bore me one bit. I always enjoy learning about what makes people tick and hopefully provide an outlet for someone to get stuff off their chest. I look forward to hearing more when you are ready!

Spoilers: I’m asshole!

Look, I've worked in retail, you'd have to be like a serial killer to get to me! I'm probably more of an asshole anyway, I'm sure my thoughts about Nintendo haven't endeared me to some people. >:3

 

[YuriSukiSan]

Hallo, Hallo! Today, I will share you something I really like!

This is a dish that originates from the Burgundy which is where a lot of wine and traditions come from, it's also where Dijon mustard comes from! I'm going to use a recipe that I think is the most traditonal after looking through my grandmothers cookbook, several blogs and what people generally seem to agree is the most traditional form of this recipe!

You typically want chuck meat my grandmother (this book, and several other blogs, including a very opinionated chef) generally agree that it's what will be most tender when it's cooked this way! If you don't want to use wine because you eat halal I recommend beef broth instead! Wine from this region can be a little pricey if you're abroad so it's probably better just to find a good quality red wine that you appreciate locally, if you're rich then you can use Pinot Noir.

Ingredients:

150-200 grams of bacon, or 200g of fatty lamb
1.2kg of beef chuck, you need to cut this in to three or four pieces
1 large onion thinly sliced
2 garlic cloves, flattened whole!
2 carrots sliced
30g of butter
30g of tomato paste
30g of flour
750ml of red wine or beef broth
Thyme, rosemary and bay leaf
120ml of beef broth

Garnished with:

30g of olive oil
250g of button mushrooms, halved and cleaned!
150ml of beef broth

So first:

Cut the beef chuck in to 4cm cubes, add salt and pepper.

Cut the lamb (or bacon) in to cubes!

With a cast iron casserole dish add a small amount of olive oil and sauté the bacon or lamb until it's lightly browned, then remove the meat and set aside! You're trying to form a Roux base so you want to make sure the lamb is fatty!

In the same dish with out removing any fats left over, you need to brown the beef too! Until they're brown on both sides. You're going to need to do this in multiple batches!

Added chopped onion, carrots and garlic cloves to the casserole. Most of the time this is where they say you need butter, you likely do! I would say 25-30 grams. Cook until the onions begin to brown.

Put the meat in the casserole dish now, stir in tomato paste and pepper the flower, mix well and cook it on a medium heat for about 2-4 minutes. You're trying to form a roux base!

Pour the wine, or beef stock in to the casserole! You want to make sure that your wooden spoon is stiring well! The meat needs to be immersed so either add water or more stock.

Add the herbs, the amount you use is up to you! Just keep it sensible. You need to bring it to a boil!

-------

Cooking!

You need to preheat the oven to around 160c or 320f if you use imperial, then to put the cover on the casserole dish and bake it for 2-3 hours. Every hour you need to take it out, give it a stir!

If you use a stove then you're going to need to simmer it for 2 hours, stirring the whole time! Trust me, unless you're my grandmother you don't want to do this!

The key is to make sure that it gently simmers.. if you let it boil over, and start bubbling, roiling, whatever you want to call it then the meat will dry out!

-------

The garnish part!

I've looked over how it's done and I prefer the blogs way, grandmother makes this overly complicated because she's old fashioned.

About 20 minutes before the casserole is finished cooking you need to heat a frying pan that has a cover, use a light drizzle of olive oil. Fry the mushrooms until they're golden then place them aside!

In the same pan you need to sauté shallots, add a little water, 25-30 grams of butter, then cover it. Let it cook at a low heat until the shallots are either soft or caramelized.


-------

Just before serving you're going to add the shallots and the mushrooms to the casserole! Make sure to give it a good stir! You want to serve it warm with mashed potatoes and some bread.

 

[Ian Naxieas]

Hallo, Hallo! Today, I will share you something I really like!

This is a dish that originates from the Burgundy which is where a lot of wine and traditions come from, it's also where Dijon mustard comes from! I'm going to use a recipe that I think is the most traditonal after looking through my grandmothers cookbook, several blogs and what people generally seem to agree is the most traditional form of this recipe!

You typically want chuck meat my grandmother (this book, and several other blogs, including a very opinionated chef) generally agree that it's what will be most tender when it's cooked this way! If you don't want to use wine because you eat halal I recommend beef broth instead! Wine from this region can be a little pricey if you're abroad so it's probably better just to find a good quality red wine that you appreciate locally, if you're rich then you can use Pinot Noir.

Ingredients:

150-200 grams of bacon, or 200g of fatty lamb
1.2kg of beef chuck, you need to cut this in to three or four pieces
1 large onion thinly sliced
2 garlic cloves, flattened whole!
2 carrots sliced
30g of butter
30g of tomato paste
30g of flour
750ml of red wine or beef broth
Thyme, rosemary and bay leaf
120ml of beef broth

Garnished with:

30g of olive oil
250g of button mushrooms, halved and cleaned!
150ml of beef broth

So first:

Cut the beef chuck in to 4cm cubes, add salt and pepper.

Cut the lamb (or bacon) in to cubes!

With a cast iron casserole dish add a small amount of olive oil and sauté the bacon or lamb until it's lightly browned, then remove the meat and set aside! You're trying to form a Roux base so you want to make sure the lamb is fatty!

In the same dish with out removing any fats left over, you need to brown the beef too! Until they're brown on both sides. You're going to need to do this in multiple batches!

Added chopped onion, carrots and garlic cloves to the casserole. Most of the time this is where they say you need butter, you likely do! I would say 25-30 grams. Cook until the onions begin to brown.

Put the meat in the casserole dish now, stir in tomato paste and pepper the flower, mix well and cook it on a medium heat for about 2-4 minutes. You're trying to form a roux base!

Pour the wine, or beef stock in to the casserole! You want to make sure that your wooden spoon is stiring well! The meat needs to be immersed so either add water or more stock.

Add the herbs, the amount you use is up to you! Just keep it sensible. You need to bring it to a boil!

-------

Cooking!

You need to preheat the oven to around 160c or 320f if you use imperial, then to put the cover on the casserole dish and bake it for 2-3 hours. Every hour you need to take it out, give it a stir!

If you use a stove then you're going to need to simmer it for 2 hours, stirring the whole time! Trust me, unless you're my grandmother you don't want to do this!

The key is to make sure that it gently simmers.. if you let it boil over, and start bubbling, roiling, whatever you want to call it then the meat will dry out!

-------

The garnish part!

I've looked over how it's done and I prefer the blogs way, grandmother makes this overly complicated because she's old fashioned.

About 20 minutes before the casserole is finished cooking you need to heat a frying pan that has a cover, use a light drizzle of olive oil. Fry the mushrooms until they're golden then place them aside!

In the same pan you need to sauté shallots, add a little water, 25-30 grams of butter, then cover it. Let it cook at a low heat until the shallots are either soft or caramelized.


-------

Just before serving you're going to add the shallots and the mushrooms to the casserole! Make sure to give it a good stir! You want to serve it warm with mashed potatoes and some bread.

That looks absolutely stunning. Thank you for sharing, expect me to arrive at your place for dinner soon!

 

[CherryB0mb]

Title pretty much says it on the tin.

I’d love for there to be a thread for people to share and exchange recipes so why not be the change you want to make?

I hope we foster a healthy cuisine community here. Love to hear everyone’s thoughts! I’ll drop my recipes.

Also, I hear Americans and LATAMs really love Arab food like Kabab, Sheesh Tawoog, Shawarma and even biryani (which is both Indian and Arab but has different names everywhere. Biryani is just an umbrella term these days).

This is all very flattering to hear! I’m happy people of other places enjoy our culture! So I’d love to share a lot of local recipes here, some you may not even heard about so stay tuned!

Also inspired by a nice convo I’ve had with @RustySK !

I only really have a recipe for hamburgers and well it's really basic but you just get some ground beef add some onion salt, pepper and well any spicy blend of choice just to give it a lil kick and then a lil splash of some Worcestershire mix until it's all well blended together and then start making your Patty's.
Once youre done put 'em in a fridge for like 5-10 minutes to sit so well when you put them on the grill they don't just fall apart (you can do this on a pan works just as well) and well after that just put what you want on your burger in terms of toppings and then your all set

 

[Yousef]

I only really have a recipe for hamburgers and well it's really basic but you just get some ground beef add some onion salt, pepper and well any spicy blend of choice just to give it a lil kick and then a lil splash of some Worcestershire mix until it's all well blended together and then start making your Patty's.
Once youre done put 'em in a fridge for like 5-10 minutes to sit so well when you put them on the grill they don't just fall apart (you can do this on a pan works just as well) and well after that just put what you want on your burger in terms of toppings and then your all set

Fantastic!

 

[CherryB0mb]

Fantastic!

Thanks!

Post automatically merged: Jan 22, 2025

This is an excellent idea, I don't really cook much myself, but I'll try to see if there are any recipes that I know that I would want to share with you guys.
I also look forward to read yours

As for Arab food in Latam (México specifically) we do love it and have been influenced by it, hell the arguably most popular taco in México (taco de pastor) is basically a shawarma taco

They are also called tacos de adobada if I'm not mistaken right

 

[Yukyon]

Thanks!

Post automatically merged: Jan 22, 2025

They are also called tacos de adobada if I'm not mistaken right

As far as I know they are the same meat (pork) with a slightly different preparation.
Also, adobada is just made in a grill rather than on a "trompo" at least in Jalisco, may be different in other states

Post automatically merged: Jan 22, 2025

As far as I know they are the same meat, adobada is just made in a grill rather than on a "trompo" at least in Jalisco, may be different in other states

Sure enough, after a quick trip to google it looks like adobada is also made in a "trompo" in northern states

 

[CherryB0mb]

I think it might just be there in Jalisco and maybe a few other areas but over here in Rosarito and Tijuana adobada and pastor are both cooked on a "trompo" and if you ask for pastor or adobada they'll tell you it's the same so maybe culture thing? Idk

 

[Yukyon]

Yup, at least in Jalisco/Guanajuato I know pastor and adobada are different and not cooked the same
Honestly I had no idea it was not the same near the border, cool

 

[Ian Naxieas]

Got s'more to share. No, not smores, you don't need a recipe for those. :V

While my family is mostly Swedish, we couldn't be any less attached to our heritage. x) I can't vouch for the authenticity of this recipe, but I've made it many times and I can vouch for the taste. :9

Swedish Meatballs (Svenska Kottbullar)

Juicy Swedish meatballs made with seasoned ground beef and pork, baked and served with a savory brown gravy sauce for a family-friendly comfort meal.

www.allrecipes.com

I've never just had day old stale bread on hand while making it, so I've always just popped a couple slices into the toaster and that works just fine. If you have no access to pork, I'm sure a full pound of ground beef would work just fine. There's a lot of tasty stuff that goes into the meatballs so I doubt you'd be able to tell the difference.

 

[Yousef]

Got s'more to share. No, not smores, you don't need a recipe for those. :V

While my family is mostly Swedish, we couldn't be any less attached to our heritage. x) I can't vouch for the authenticity of this recipe, but I've made it many times and I can vouch for the taste. :9

Swedish Meatballs (Svenska Kottbullar)

Juicy Swedish meatballs made with seasoned ground beef and pork, baked and served with a savory brown gravy sauce for a family-friendly comfort meal.

www.allrecipes.com

I've never just had day old stale bread on hand while making it, so I've always just popped a couple slices into the toaster and that works just fine. If you have no access to pork, I'm sure a full pound of ground beef would work just fine. There's a lot of tasty stuff that goes into the meatballs so I doubt you'd be able to tell the difference.

nice nice. I have this meanwhile.

Very simpl breakfast recipe. Just needs TWO ingredients, im not kidding.

I’ll keep this short as possible so it makes sense and not be boring.

What you need​

Around two or three eggs, and one full tomatoes. Sliced. If you use cherry tomatoes try to use a bit more.

How you prepare​

The eggs need to be beaten in a separate bowl, you can ignore this and just crack them later but do as you wish. greese the pan with your preferred oil. I use sunflower or olive but canola is fine Since I believe it’s more common over there.

What you actually do​

You must “caramlize” the tomatoes I believe is what this is called. Basically you cook them on LOW TO MEDIUM heat until they’re loose and juicy? I think that’s how you say it? But they have to be soft, almost like juice or like they’re melting.

THEN you pour your egg mixture and do NOT add salt because the tomatoes already have plenty. Sounds tomatoes have plenty of umami, adding spices runs the risk of overpowering the flavor. You just want tomatoes and eggs here.

You stir the eggs with the tomatoes until a color change happens and viola, you have بيض طماط Baith tamat, one of the most popular and common household breakfasts! Even local restaurants serve it.

 

[Taukyrie]

Sharing a recipe my mom makes that I love.