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Cereal is the name given to those seeds used as food (wheat, rye, oats, barley, corn, rice, etc.), which are produced by plants belonging to the vast order known as the grass family. They are used for food both in the unground state and in various forms of mill products…. Read more“CEREALS AND THEIR PREPARATION”
Lean, juicy beef, mutton, and veal, form the basis of all good soups; therefore it is advisable to procure those pieces which afford the richest succulence, and such as are fresh-killed. Stale meat renders them bad, and fat is not so well adapted for making them. The principal art in… Read more“ABC OF SOUP MAKING”
Sahlab is a warming winter drink topped with a generous sprinkling of cinnamon. Libyan sahlab is greenish-grey in colour and and has the distinctive nutty flavour of qsab flour (pearl millet/دخن). In other Arab countries and the region Sahlab is thickened with powdered orchid tubers or (less traditionally) cornstarch. Like… Read more“Sahlab سحلب”
Qamar Ed-Din is a thick, sweet apricot drink which is made during Ramadan. Qamar ed-din is apricot paste which is spread in sheets and sundried, and the sheets can be bought in most oriental shops. Ingredients Serves 6 1/2 pack of qamar ed-din3 cups of waterSugar to tasteOptional Flavourings:1 tablespoon Orange blossom water1… Read more“Ramadan Apricot Drink: Qamar Al Din قمر الدين”