Noor Profile - (18182407)

cook's profile


Home Town: Richmond, Virginia, USA
Living In: Sharjah, Sharjah, United Arab Emirates
Member Since: May 2005
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Middle Eastern, Healthy
Hobbies: Gardening, Reading Books, Charity Work
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About this Cook
My favorite things to cook
anything middle-eastern
Recipe Reviews 68 reviews
One and a half cups of bulgar wheat for 1 cup of parsley and 1/4 of mint is way off. To be authentic, it should be the other way around, 1 cup of prepared bulgar to about 2 cups of chopped parsley and 1/2 to 1 cup of mint, depending on the personal preference for fresh mint (I go for the cup). and when I say prepared, i mean about 1/2 cup dry and then cover it with boiling water and some salt; let it sit for about 15 minutes, then pour if off into a strainer and run cool tap water over it to cool it. Take it by the handfuls and squeeze as much water out as you can and toss the squeezed bulgur into the salad, this will prevent sogginess as your salad will stay light and fluffy. I also prefer regular onion finely minced to the green onions, about 1/8 a cup, or to taste. Lastly, after you chop the parley (which must be Italian flat-leaf), squeeze the water out of that too (and the mint) before adding it to the salad, again to keep the salad from being watery and soggy. Two pounds of tomatoes sound off too; I'd say two medium sized tomatoes are more than enough. Taboulah should be mostly green in color and dotted with bulgur and tomatoes. Fresh lemon, olive oil, salt, and pepper are to taste. When made this way, it is the ultimate salad with kebabs or rice dishes, and soooo healthy!

11 users found this review helpful
Reviewed On: Jan. 20, 2014
Chef John's Chicken and Mushrooms
This is one of my regular rotation meals, but I don't challenge myself to the two ingredient rule, what for? It goes from good to amazing with a few extra ingredients. After browning the chicken all over (which renders a lot of fat off for a lighter gravy), I pour off all put one tablespoon of chicken fat and cook an onion for one minute with one clove of minced garlic until light brown, scraping up all the browned bits from the chicken. Add the chunky cut mushrooms and 1 tablespoon of flour and sautee for a minute. I add one cup of chicken broth and a tablespoon of fresh thyme. Bring to the boil and pour over the chicken (I use a whole chicken cut in 8 pieces) cover and slow cook at about 300 degrees for about 45 minutes or until chicken wing pulls off easily when you tug on it. Garnish with fresh chives or parsley before serving. And don't forget to serve that luscious gravy over the chicken and mashed potatoes.

2 users found this review helpful
Reviewed On: Jan. 19, 2014
Pecan Pie Bars I
I also forgot to add that I did not change the stated cooking time. I set my oven timer for 25 minutes after baking the crust. After 25 minutes, I checked it and they were perfectly done, slightly wiggly in the center. So had I followed others suggestions of 45 minutes, they would have been crackers. Be sure to test done after 25 minutes as the recipe states and then according to your oven and/or pan size, give em a little longer if the filling is too loose.

2 users found this review helpful
Reviewed On: Nov. 30, 2013
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