Phoenician Gourmet Profile - Allrecipes.com (10309864)

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Phoenician Gourmet


Phoenician Gourmet
 
Home Town: Beirut, Beirut, Lebanon
Living In: North Bay, Ontario, Canada
Member Since: Mar. 2007
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Gourmet
Hobbies: Knitting, Sewing, Needlepoint, Gardening, Camping, Walking, Photography, Reading Books, Music, Wine Tasting, Charity Work
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Best Pretzels ever
Lebanese Easter Cookies
Lebanese Easter Cookies
About this Cook
I am Lebanese , married and live in North Bay - Ontario Canada.
My favorite things to cook
I always wanted to go to cooking school, and be a chef, and own my own culinary business. love baking, and cooking healthy tasty meals, I change lots of original recipes to suites our healthy style cooking, I avoid frying as much as I can, I try several opitions with the recipe to make it tasty , keeping the good flavor and with less fat.
My favorite family cooking traditions
All the Lebanese food I was raised on. I am now teaching my two sisters some of the recipes I am updating so they can learn to cook the healthy way. I am learning lots of Old Canadian Recipes from my mother in law, she regard them as family treasures.
My cooking triumphs
lots and lots of yummy stuff. I will share some with you. I am working on a Lebanese & Middle Eastern Cook Book. with updated healthy recipes
My cooking tragedies
one recipe i tried from a magazine, which supposed to be healthy and tasty , but turned out horrible.
Recipe Reviews 1 review
Mall Pretzels
I searched a lot for a good pretzel recipe, this morning I spotted this recipe by mistake, and within an hour my dough was ready and resting, and it took me 30 minutes to assemble the pretzels, and rest them again. One advice, when you roll the ropes to shape the pretzels, let the ropes rest for couple of minutes and then reroll them again, it will be easier to shape a good size pretzel, dip in the baking soda water, keeping a paper towel handy to collect the excess water before you put them on the parchment paper to rest before baking. This is a very good recipe, and definitely will use the recipe again. Here are some pictures from the batch I made this afternoon.

4 users found this review helpful
Reviewed On: Nov. 28, 2007
 
Cooks I Like view all 1 cooks I like
Cooking Level: Professional
About me: I am Lebanese , married and live in North Bay -… MORE
 
Published Recipes
 
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