UmmOmar Profile - Allrecipes.com (147087)

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UmmOmar


UmmOmar
 
Home Town: Houston, Texas, USA
Living In: Amman, Amman, Jordan
Member Since: May 2000
Cooking Level: Intermediate
Cooking Interests:
Hobbies: Gardening
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Recipe Reviews 21 reviews
A Vegetable Stew - Tabakh Rohoo
This was very delicious! I wasn't sure how I would like the eggplant in it because I usually don't care for eggplant, but it was great. The only change I made was that I used a common Middle Eastern spice mix that I had in the cabinet instead of the individual spices. I made it on the stovetop as the recipe called for, but I'm pretty sure it would be just as great in the oven as well. Thanks for sharing.

17 users found this review helpful
Reviewed On: Oct. 11, 2010
Egyptian Koshari
Leave it up to a 20 year old 'shab' to give a recipe for Koushari and run the risk that the 'rest of the world' will never fully appreciate the greatness of this dish! First, it should be mentioned that the elbow macaroni is not the typical elbow macaroni that most americans use...it is a much smaller version. Secondly, the onions should be coursely chopped and fried over med high heat in about 1/4 cup of olive oil for about 15 minutes; turning often. You could season with a little cumin and red pepper, if you like. When the onions are nice and brown, add about 3 Tablespoons of tomato paste them and dilute with about a cup of water and simmer for 5-10 minutes. Finally, on a large tray, thoroughly mix all of the ingredients together. (I think some Egyptians actually serve it in layers...but I find that is too much trouble for my large family). Put the koushari on a serving tray and serve it with a nice arabic style salad, some olives and of course, Jarjeer on the side (argula...in English. The salad is very important! Of course, don't forget salt and pepper as you cook. Thanks greeness024 for letting the rest of the world in on a great dish!

135 users found this review helpful
Reviewed On: Feb. 13, 2008
Buttery Soft Pretzels
I couldn't understanding why other reviewers had such a hard time with the dough....then it dawned on me, I did not follow the instructions. I looked at the water, yeast, salt sugar content, mixed all those together and THEN added as much flour as it could hold. That is what I do for all breads, because the amount of flour can vary according to type, weather etc. I found it very easy to knead and roll out. I faced the problem of them sticking to the pan (I don't have a non stick pan). I oiled the pan well, but the water from the soda mixture caused them to stick somewhat. I was suprised I did not read another reviewer having the same problem. We brush with butter when they come out of the oven and drizzle with honey. Thanks for the great recipe.

289 users found this review helpful
Reviewed On: Aug. 14, 2006
 
Cooks I Like view all 1 cooks I like
Cooking Level: Intermediate
About me: I love Hawaii, Food, Outdoors, and Reading.
 
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