Noura Profile - (10470582)

cook's profile


Home Town: Ramallah And Al-Bireh Governorate, Palestinian Territory
Living In: Columbus, Ohio, USA
Member Since: Apr. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Italian, Middle Eastern, Mediterranean, Healthy, Dessert, Quick & Easy
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About this Cook
My cooking ideology...never be afraid of spice! I hate measuring, just dump in and taste. After graduating from college in 2007 and before I start law school in the fall, I've had a lot of time to experiment with cooking. I was lucky enough to have a mother who was not afraid to let my sister and I play around in the kitchen when we were younger...I think this has helped both of us develop a love of cooking. After I got married, I realized just how lucky I was to even know how to cook. My husband appreciates it, to say the least.
My favorite things to cook
I love baking. Anything with chocolate, perferably. As for cooking...anything Middle-Eastern, particularly Lebanese. My family is from northern Palestine, and our cooking style is heavily influenced by Lebanese cuisine, which is the best food in the Arab world!
My favorite family cooking traditions
We have a family dish called mhammar. It's very simple and healthy, and so delicious! Not many people that I have met know this dish, but everyone loves it.
My cooking triumphs
Impressing my aunt (whose life has centered around being the best chef and mother) with my cooking skills.
My cooking tragedies
I CANNOT make greenbean cassarole! It's the simplest dish ever, but every time I try to make it, it comes out too watery.
Recipe Reviews 1 review
Syrian Bread
this is a great recipe! i've been adding mahlab (ground cherry pits) to the dough to give it an extra authentic flavor. you can find mahlab at international or arabic grocery stores. i also tried making the recipe using wheat flour. it doesn't come out quite as nice and fluffy, and the loaves didn't puff as they should. it was still good, but not as good as with white flour. if you use wheat flour, i would suggest using the full amount of salt. i decrease the salt to 1 t. when making it with white flour, but the wheat flour needs the whole 1.5t to make it taste better.

10 users found this review helpful
Reviewed On: Nov. 9, 2009
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