In article
>,
Ranée at Arabian Knits > wrote:

> Persian cooking is to Middle Eastern Cooking what Japanese cooking is
> to East Asian Cooking. However, I would call it dull. It is big on
> tart and salty and sweet and starchy, good meats, things like that. The
> rice pilafs and kebabs, sauces, poultry, desserts are all great. There
> is a seasoning from a cherry pit, if I remember correctly, that is used
> on rice that is both beautiful and tart and tasty, mahlab. I've never
> been served a bad or boring Persian dish.

I'm more familiar with their desserts... and the Doumbek dance rhythms.
<g>
>
> I do prefer Arabic cooking, but my family is Arab.
>
> Om, it's harder for me to post home cooking type recipes, because
> they are mostly done by rote and feel. I grew up eating and cooking it.
> When my mom and I talk food, she'll say something like, I mix the onions
> and garlic and you know the spices I use. And I do.

Oh hon', you should gather by now that few here follow a recipe! :-)
Most cook by the seat of their pants... Even recipes I have posted with
amounts used are guestimated! I only bother to record the ones that
turned out exceptionally well.

A list of ingredients would do and let us figure out the amounts. <g>
Lakshmi at work did that to me with her curry puff recipe. I was fine
with that!

>
> I've posted recipes for pita, ful, hummus, baba ghanooj and other
> things over the years here, but most of it is just done out of some sort
> of cultural imprint.
>
> Regards,
> Ranee @ Arabian Knits

And I have duly stored the ones that sounded good. Thanks for them!
I have yet to try making hummus, but I eat very few grain dishes at the
moment....
--
Peace! Om

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