Tag Archive | recipe

Recipe w/Pics: Egyptian Stuffed Grape Leaves

A better title for this post is probably, “Why God Made Restraunts”

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Egyptian Stuffed Grape Leaves

Within this post, you will learn how to make stuffed grape leaves, and also find recipes for delicious roasted chicken, great chicken soup, and also rich pasta sauce, all made from scratch. If you are vegetarian, you can omit the chicken from the broth and still get a delicious onion soup.

Preserved grape leaves can be purchased in a jar at middle eastern and mediterranean grocery stores. That’s the easy way. I, on the other hand, have no grocery store nearby, and Abu Khalid at the little ‘dukan’ down the street will scandal my husband’s wife all over the village if I ask him to import me a jar of grape leaves from someplace exotic like Cairo or Alexandria. So if you are like me, you’ll just have to pull them off the vine. We’ll save the post for growing your own grapes up on the roof for another time, when you return for another visit!

So, you can use young tender grape leaves, turnip leaves, cabbage, romaine lettuce, any edible green leaf that is large enough to work with. Large leaves, like some varieties of grape leaves, and of course cabbage, must be cut down to proper size. A leaf or a section the size of the palm of your hand (don’t include your fingers – palm only) is a very good size for making stuffed [anything] leaves.
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Recipe w/Pics: What To Do With A Ripe Papaya


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Ripe Papaya Alert!

I don’t have much experience with papayas yet, but I’m starting to get the hang of them. When a neighbor gave us a papaya two springs ago, I had never actually held a whole one in my hand before. Honestly, it didn’t taste all that great, but if you put enough sugar on anything you can acquire a taste for it right away. Papayas are famously good for our health, and are incredibly rich in antioxidants, so I felt obligated to appreciate the gift. Gardening is one of my favorite pastimes and when I saw all those seeds inside it, it was a challenge I couldn’t resist! I was then advised by the same neighbor to never touch a papaya seed by my skin, or it will only produce a male tree. I’m not superstitious, but I took the advice seriously and never touched the seeds except with a spoon. It took forever for the seeds to germinate, but my patience paid off. All my baby papaya trees that I grew on the back sunroof are now growing very nicely in the land where Mohamed transplanted them just about one year ago. (Click here to see the photos in a previous post)

Papaya trees grow incredibly fast, and even more amazingly, they produce fruit from their first flowering cycle! They went from slender seedlings to tender transplants and then blossomed into a papaya jungle!

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My Papaya babies grew up fast!

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Recipe w/pics: Young Pigeon (Squab) Stuffed with Rice

This is a picture of our pigeon barn:
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By the way, if a pigeon is old enough to fly, it is no longer considered squab. It’s just a pigeon!

From wikipedia: Main article: Squab (food)
“Pigeons are also bred for meat, generally called squab and harvested from young birds. Pigeons grow to a very large size in the nest before they are fledged and able to fly, and in this stage of their development (when they are called squabs) they are prized as food. For commercial meat production a breed of large white pigeon, named “King pigeon,” has been developed by selective breeding. Breeds of Pigeons developed for their meat are collectively known as Utility Pigeons.”

This is what they look like when they are still “Squab”:

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mmmmmm mmmmm! tasty!!! Well, perhaps after you taste this famous dish, you’ll agree!

********* STUFFED SQUAB *********  or

*** Young Pigeons Stuffed with Rice ***

With the recipe and photos intermingled:

I think you might not like the gory details of slitting his throat, so I’ll just say that you can chop off his head completely, but some folks like to eat the head, too, and it helps in the stuffing of the food cavity area above the breast if you have his head still attached to hold onto it as you stuff (covered below). So just cut the throat carefully to the spine but not all the way through the bones, and if you are muslim, don’t forget to say “Bismillah arRahman irRaheem!” as you do so. If you are not, this is a grateful invocation to our Merciful Creator in appreciation for this delicious food.

Next don’t forget to carefully remove the feed sack down his throat next to the windpipe. This is a rather delicate maneuver, just shove your finger down the slit from the knife in his neck between his skin next to the windpipe and peel away the feedbag from the skin.  Pull it out carefully, trying not to make any damage to his skin. This is a lot easier to say than do, and a lot easier to do before putting him in the hot water, but if you forget, it’s still possible to pull the feed bag out after the dunking.
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