Will this increase or decrease the likelihood of terrorist actions in America, Europe and the rest of the world?

If you were a member of a family murdered in this conflict, would you be seeking revenge?

Should Tzipi Livni and Ehud Olmert, be tried for war crimes if or when this conflict comes to an end?

What will the price of oil be in 4 weeks time?

Haystack,
Excellent recipes.
Thank you very much.
FWIW, you are rising in my estimation daily.
I'm sure you are thrilled by that, :) , but someone who has got food so high in their priorities, just can't be all bad.
Unlike nazi nick and rabid fahel.

fahel,
Your post is giving nazi nick multiple orgasms.
Well done for bringing so much pleasure to one man.
Even in evil there can be a minor act of goodness - old Talmudic saying.

You lot need help.

Agreed. You can help by showing us your best recipes.

Hays.. fab recipes.... Have you got one for the soup that is eaten in the evenings of ramadan...thanks;-)
required field... perhaps you can help

Hay-love reading your recipes-more interesting than that racist made up drivel from that fantasist fahel.Never says a thing himself-just spends hour upon hour on google looking for racist madeup stories.


Thats why 86% of Arabs living in Israel prefer tio stay there than move to another country Muslim or not. And by the way fahel-Israel has not banned the burka as have Europoean countries. Why not have a rant about them???

I wonder what the underlying motivation is to divert attention from the original topic.

It can't be that some of the recent posters are too stupid to start their own threads.

It seems that there is a concerted attempt by a small active group to suppress information about Israeli actions for their own personal and perverse reasons, but I thought I would draw attention to Post 1993

I would suggest anybody who just glances at this thread could read the whole thread and make their judgement from the whole of its contents.

Howver, I would be careful about some of the recipes.

#




ISRAEL"S LIST OF BROKEN WORLD RECORDS



From: Ken Freeland
Sent: Saturday, April 10, 2010 17:03
Subject: [tnet] FW: Israel's List of Broken World Records
Israel, a country the size of New Jersey can only claim to the following
achievements:

. Israel was established upon the ruins of another nation that it destroyed; Palestine
. Israel holds the world record in the number of towns & villages it
ethnically cleansed.500+
. Israel holds the world record in the number of refugees it deported.4
million +
. Israel holds the world record in the number of homes it demolished.60 thousand +
. Israel is the country with the highest record of UN condemnation. 500+ times
. Israel is the country with the highest number of protective US Security council vetoes.100+ times
. Israel has killed more innocent civilians per capita than any other

Those who disagree with the contents of a thread could either point out the errors in the information, or just move on.

But the same group would shout for freedom of the press and media, but what they are meaning, is freedom of the press to print only what they think fit for others to see, or read.

A bit like the actions of the Nazis in Germany during the 30s and early 40s and the communists over far longer periods.

They eventually failed to have their way.

I suppose for some, it is "ignorance is bliss and it is folly to be wise".

Is this what you're after, mejulie?

Though the tradition is to break the fast
after the sunset with the dates and water
or the apricot drink, followed by a soup like lentil
and a salad like fattoush, the meal may be good dish.
Given here are recipes to make your Ramadan dishes more delicious, yet without being too gorgeous. Even these dishes including the desserts fit well with the Eid-Day mood.

Syrian Bread

Ingredients:

1) Water - 1 cup and 2 tablespoons.
2) Vegetable oil - 2 tablespoons.
3) White sugar - 1/2 teaspoon.
4) Salt - 1 1/2 teaspoons
5) All-purpose flour - 3 cups.
6) Active dry yeast - 1 1/2 teaspoons.
7) A bread machine.
8) Kitchen knife.

Instructions:

1) Put all the ingredients properly in the pan of the bread machine in the order advocated by the manufacturer. Choose Dough cycle and push on the Start button.
2) Preheat oven to 475 degrees F (245 degrees C).
3) When the dough rises, take it out and spread onto a lightly floured surface. Roll it out and cut into eight equal pieces.
4) Roll and form the dough pieces into smaller dough bits. Cover these with a damp cloth and keep aside for sometime.
5) Now spread and roll the dough bits into thin flat circles of about 4" radius.
6) Place the dough circles (two at a time) on preheated baking sheets/baking stone. Cook for five minutes, or until they puff up and turn golden brown. Cook all the remaining loaves in similar manner. Serve hot. Go on top



Black Glutinous Rice Porridge

Ingredients:

1) Water - 1 2/3 cups
2) A pandan leaf
3) Black glutinous rice - 3/4 cup.
4) Brown sugar - 1/2 cup.
5) White sugar - 1/4 cup.
6) Coconut milk - 2 cups.
7) A medium-sized saucepan.

Instructions:

1) Pour water into the saucepan. Add the water and the pandan leaf. Bring to a boil.
2) Add rice to the mixture. Stir with a ladle. Turn down heat, put a cover over the pan and simmer for 20 minutes.
3) Take out the pandan leaf. Add in brown sugar and white sugar. Stir with the ladle and cook for 5 minutes.
4) Add in the coconut milk. Take away from heat. Serve hot. Go on top



Spicy Pakistani Zucchini

Ingredients:

1) Cooking oil - 1/4 cup.
2) Onion - 1, thinly sliced.
3) Zucchini(Small cucumber-shaped vegetable marrow) - 6, peeled, seeded and cut into semicircles
4) Salt - 1/2 teaspoon.
5) Water - 2 cups.
6) Chili powder - 2 teaspoons.
7) Turmeric - 1/2 teaspoon, grounded.
8) Garlic powder - 1/2 teaspoon.
9) Coriander seed - 1 teaspoon, grounded.
10) 3 whole cloves
11) Whole peppercorns - 6 or 7.
12) Tomatoes - 4, chopped.
13) Plain yogurt - 2 1/2 tablespoons.

Also needed:

1) A skillet,
2) A ladle (to stir).

Instructions:

1) Peel the zucchini, take the seeds out and cut into semicircular pieces.
2) Pour oil into the skillet and heat in medium temperature. Add in onion and sautfor about 5 minutes or until golden.
3) Next, pour in all the other ingredients and stir with a ladle. Turn down heat to LOW and simmer for 10 minutes, stirring from time to time. Go on top



Jarjeer Salad


Ingredients:

1) A bunch of arugula.
2) Onion - 2, thinly sliced.
3) Mushrooms - 1 cup, chopped finely.
4) Tomato - 1, diced.
5) Refined olive oil - 1 teaspoon.
6) Lemon - 1/2, juiced.
7) Sumac - 2 teaspoons.
8) Salt to taste

Also needed:

Kitchen knife, a large plate.

Instructions:

1) Wash the arugula leaves and dry thoroughly.
2) Place the leaves on the plate. Place onions, mushrooms and tomato in layers on top.
3) Add in olive oil, lemon juice and sumac. Whisk together with a spoon.
4) Add salt for taste. Serve with other food items. Go on top



Fig and Lemon Chicken

Chicken thighs roasted with figs and lemon slices in a lemon, vinegar and brown sugar glaze. Yet it's easy and delicious.

Ingredients 12 chicken thighs
2 lemons, 1 sliced, 1 halved
1/4 cup brown sugar
1/4 cup white vinegar
1/4 cup water
1 1/2 pounds dried figs
salt to taste
1 teaspoon dried parsley
1 tablespoon chopped fresh parsley


Directions
Preheat the chicken thighs in oven to 400 degrees F (200 degrees C).
Squeeze juices from halved lemon into a small bowl, then stir in brown sugar, vinegar and water; set aside.
Place figs and sliced lemon segments in the bottom of an 11x16 inch baking/roasting dish. Arrange chicken thighs on top, then pour vinegar mixture over chicken. Finally, sprinkle with salt and dried parsley to taste.
Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown).
With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter. Skim fat from cooking juices, then pour over chicken as sauce. Garnish with fresh parsley and serve.

Makes 4 servings Go on top



Nutritional Lentil Soup

Ingredients 2 onions, chopped
2 cloves garlic, minced
1 teaspoon grated fresh ginger
6 cups water
1 cup red lentils
1 (15 ounce) can garbanzo beans, drained
1 (19 ounce) can cannelloni beans
1 (14.5 ounce) can diced tomatoes
1/2 cup diced carrots
1/2 cup chopped celery
1 teaspoon dried mixture of cloves and cinnamon
1 1/2 teaspoons ground cardamom
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1 tablespoon olive oil



Directions
In large pot saut the onions, garlic, and ginger in a little olive oil for about 5 minutes.
Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, clove, bits of cinnamon, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!
This is a highly balanced food with protein, minerals, and fiber.
Makes 6 plus servings. Go on top

Moroccan soup

Ingredients: 1 lb. lamb, cut into small cubes
1 teaspoon turmeric
1 teaspoon pepper
1 teaspoon cinnamon
1/4 teaspoon ginger
2 Tablespoons butter
3/4 cup chopped celery and leaves
2 onions, chopped
1/2 cup parsley and cilantro, chopped
1 2-lb. can of tomatoes, chopped
salt
3/4 cup lentils
1 cup chickpeas (canned are fine)
1/4 cup fine soup noodles
2 eggs, beaten with the juice of 1/2 lemon


Put the lamb, spices, butter, celery, onion, and parsley/cilantro in a large soup pot and stir over a low heat for 5 minutes. Add the tomato pieces, and continue cooking for 10-15 minutes. Salt lightly.
Add the juice from the tomatoes, 7 cups of water, and the lentils. Bring to a boil, then reduce heat, partially cover, and simmer for 2 hours.

When ready to serve, add the chickpeas and noodles and cook for 5 minutes. Then, with the soup at a steady simmer, stir the lemony eggs into the stock with a long wooden spoon. Continue stirring slowly, to create long egg strands and to thicken the soup. Season to taste. ladle into bowls and dust with cinnamon. Then there's always those little bowls of extra lemon juice for you inveterate sour pusses.

Now a little attention to the desserts which plays a very important role in the season, both during the Ramadan fast and also on the day of the great Eid feast. Go on top



Beef Meatballs

Ingredients:1/2 lb ground beef
1/4 teaspoon oregano
2 tablespoons grated Italian cheese (Parmesan and/or Romano)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 egg
1/4 cup cool milk
1/4 cup seasoned bread crumbs


Directions:
Mix ingredients in given order one by one. After completely mixed by
hand, let stand for at least 20 minutes. Form into meatballs (golf
ball size) and fry slowly until golden brown. Do not turn until
completely done on one side and do not crowd pan. If not using teflon
pan, cook in 2 tablespoons oil.

To make it taste real mouthwatering dunk it in rich tomato sauce. Here is the tip for such a yummy sauce:


Tomato Sauce

Ingredients:1/4 cup chopped onion
1 clove garlic, minced
2 tablespoons butter
1/4 cup grated cheese
1 cup mushrooms, sliced
No 2-1/2 can Italian Tomatoes
2 6 oz cans tomato paste
1-1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon oregano
1/4 cup chopped parsley
1/2 teaspoon baking soda


Directions:
Saute onion and garlic in butter for 5 minutes. Crush tomatoes into medium pieces. Add all ingredients except baking soda, mushrooms, and meat balls. Simmer in covered saucepan for one hour. Stir sauce often and keep heat low. Add browned meatballs and simmer 30 minutes. During last 15 minutes add mushrooms. During last 10 minutes add baking soda. If sauce is too thick, add water. If sauce is too thin, cook uncovered for 15 minutes. Go on top

Fresh Fig Cake

Ingredients: 1/4 cup butter, softened
1 cup white sugar
1 egg
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup evaporated milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup chopped fresh figs
1/4 cup packed brown sugar
1/4 cup water
2 cups chopped fresh figs
1 tablespoon lemon juice


Directions
Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans
with vegetable oil spray.
In a medium bowl, sift together flour, salt and baking powder. Set aside.
In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and chopped figs.
Divide into two prepared 8 inch round cake pans. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a toothpick inserted into the center comes out dry.

To make the filling: In a saucepan, combine 2 cups figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between layers of cake and on top.

Go on top


Rich Semolina Cookies:

Ingredients: 1/2 cup cake flour
1/2 cup all-purpose flour
1 cup semolina flour
1 cup clarified butter
2/3 cup confectioners' sugar
3/4 teaspoon orange flower water
30 blanched almonds


Directions
Preheat oven to 275 degrees F.
Sift together the cake flour, all-purpose flour, and semolina and set aside.
Beat the butter for at least 10 minutes until it is fluffy. Then beat 2 more minutes while sprinkling in the blossom water and confectioners' sugar.
Fold in the flour mixture gradually. Then refrigerate the soft dough in covered bowl for about 10 minutes.
With the help of a diamond shaped cookie cutter, shape the dough into 1 inch sided diamonds and place them 1/2 inch apart on an ungreased baking sheet. Then place an almond in the center of each cookie.
Bake for 35 to 40 minutes in an oven preheated to around 275 degrees F. Do not overbake. Let the cookies cool for at least an hour. They are best served when cooled for several hours.
Makes 2 dozen

Oh hilary !
Wonderful recipes !
You can have my babies !

Don't get jealous haystack.........nazi nick and fahel have already cornered that market.

I wonder what the underlying motivation is to divert attention from the original topic.

It can't be that some of the recent posters are too stupid to start their own threads.

It seems that there is a concerted attempt by a small active group to suppress information about Israeli actions for their own personal and perverse reasons, but I thought I would draw attention to Post 1993

I would suggest anybody who just glances at this thread could read the whole thread and make their judgement from the whole of its contents.

However, I would be careful about some of the recipes.

Hils... your a star... perfect.... its the nutritional one:-)

"I thought I would draw attention to Post 1993"
fred/nazi nick keeps on posting that same message........

I'm still waiting for post 1993........
It's sad in a way, he can't even get a simple number correct.
Does he get anything right?
Rhetorical question.
We all know the answer.

Baba Ghannouj

1 large round eggplant (aubergine)
2 or 3 cloves of garlic
60 milliliters (3 oz., 4 Tbs.) tahina
60 milliliters (2 oz., 4 Tbs.) lemon juice
salt, red pepper
olive oil
chopped parsley
slices of red bell pepper to garnish
Cook the eggplant in a hot oven or on a fork over the flame of a gas stove. When it is well cooked through and the skin is blackened, douse with cold water, peel and chop into small pieces. Mash two or three cloves of garlic to a paste with about the same volume of salt. Add eggplant, mash to a smooth consistency and blend the tahina and lemon juice to make the Arab version of this dish; omit the tahina for the Turkish version. Serve in a bowl with little olive oil on top and garnish chopped parsley, red pepper slices and a dusting of red pepper. Serves five.

Shakshouka

4 Tomatoes, peeled, seeded and chopped
4 Big size green peppers, seeded and chopped
1/2 teaspoon Ground corriander
Fry green peppers with tablespoon vegetable oil and teaspoon olive oil. When slightly tender, add over the garlic and cook a few minutes longer.

Add over the rest of the ingredients and stir over medium heat for 10 minutes or till mixture thickens.

Serve this appetizer with fresh pita bread.

Ratatouille
with translation for the old french empire citizens

This Niise dish is much more than a vegetable soup. It can be prepared fairly quickly by cooking everything together at the same time, but that needs to be done in the correct sequence to not miss out the art and the flavour of the dish.

It's also true that the recipe can legitimately vary (somewhat) according to tastes, but the variations should be based on experience. The volume is also very variable.

"Too much" doesn't apply to ratatouille. Cook it the first time, and eat it hot as the main course; then have it again later as a cold hors-d'oeuvre. In the summer time, it's great as a cold main-course dish. It keeps for several days in the refrigerator. Ratatouille is good served with couscous grain (semoule) or rice.

Cooking Pot - we use a large pressure cooker, without the pressure.



1.6 kg tomato [tomate]
700 g eggplant (2) [aubergine]
500 g zucchini (2) [courgette]
700 g bell pepper (2-3) [poivron]
1 kg onion [oignon]
6 cloves garlic [ail]
Herbes de Provence (basilic,thyme, parsley)
olive oil [huile d'olive]
salt, pepper [sel, poivre]
140 g tomato paste

Classical Method

1. Cut the eggplant into rondelles; keep separate. Peel the zucchini, cut into rondelles, keep separate. Clean the bell pepper, cut into small strips, keep separate. Chop the onion, keep separate.

2. Peel, de-seed and drain the tomatoes

3. Using four separate cooking pots, put some olive oil in the bottom; put in the eggplant, zucchini, pepper, and onion into their own pots; sprinkle some flour onto the eggplant and onto the zucchini. Put the four pots on to cook slowly. Each cooks for about 30 minutes, but test and cook each until correctly soft.

4. In a large cooking pot with a thick bottom, put in olive oil, chopped garlic, herbes de Provence. Squeeze the tomatoes in by hand. Cook slowly until you have a thick tomato sauce.

5. Add the four separately cooked vegetables to the tomato sauce, mix thoroughly and heat. Pour off the excess oil from the top. It's ready to serve.

bon appetit

My name is Manuel
I'm from Barcelona
:-)

fred says,
"However, I would be careful about some of the recipes."

Quite right, too. This is all a Jewish Zionist plot and the recipes are poisoned to kill off their enemies.

Fred - 'I wonder what the motivation is to divert attention from the original topic'

Could it be that you are an obnoxious boring old fart with severe physco tendacies ?

Is that why you don't click on links about Hamas?

Congratulations, Brilliance as expected from many of you.

Chuck in a few mantras and you will be at home.

I wonder if Israel thinks your advertisement is representative of them.

The majority of whom I would think they would prefer sensible discussion..

I think many of reasons for the posting are representative of yourselves, rather the Israelis.

Have you read posting 1788 If you can it may interest you, it did me.