Danger! Irish girl w/Cauldron

[Irishspark]

Irishspark's Hummus Recipe

I always cook 'to taste' so feel free to add or take away to your hearts' content.

Clean chickpeas by putting them in a colander and wash with cold running water and then Soak chickpeas (as many cups as you want, it's your tummy, time and blender- I always use half a 1 Kg. Bag) and drain, clean under cold running water and Put in large pot of water. Now cook them till tender remove from heat and let them cool slightly then get out your blender and for each blenderful I do...I add:
2 or more cloves of garlic per cup of chickpeas
1/4 cup onions
1/2-3/4 cup chunky salsa (mild to medium depending on your tastes)
1/4 cup Tahini butter (a good measurement is 1 1/2 Tbsp. per cup of chickpeas)
salt, pepper, 1 Tbsp. Thyme spice blend w/sumac (I buy the spice made in Lebanon) per blenderful or per 2 cups of chickpeas....you can add or take away from again to taste..
I also add 1/2 can of corned beef, you can use canned halal lamb too (I've used both and corned beef is better -but

each person resonates to his/her own tastebuds).
optional, limes, yoghurt, pine nuts
note: you can freeze this recipe in freezer bags it keeps beautifully, I just thaw it out in my microwave....
Serve with Pita or Iranian flatbread.
Enjoy!

[Tamy]

My sparks, my sparkling, my drinks and drugs. I love the recipe! Modified, refined, un vrai delice... to help you get near judgement day!!!

[Nikita]

Nikitas Kool Kebabs
you need
1 & a 1/2 pounds of mince lamb
2 large onions
handful of green chillies
1 clove or garlic & ginger.
fresh bunch of corriander
fresh bunch on mint
4 tomatoes.
mixed spice
chilli powder
table spoon of cumin
table spoon of tumeric
table spoon of paprika
bag of rice (however many your feeding is how much You need)
skerwers

mix the lamb, chillies, corriander, onions, garlic, ginger & spices,cumin, paprika, tumeric with salt & pepper all together in a blender till its quite thick.
squeeze them in a sausage shape onto the skewers & put in a frying pan with a small amount of oil.
Cover & leave to fry gently on low heat (keeps the moisture & juices in)
Boil rice (as you do)

while kebabs are cooking.
mix a few hand fulls of mint, a hand full of corriander, 2fresh tomatoes & 1 green chilli in the blender to make a chutney. Add salt to taste.
this is your chutney

keep turning kebabs to make sure they are cooked the whole way through.
pull them whole gently off of the skewers & lay on the bed of rice & pour chutney on them.

serve with salad, can be eaten hot or cold & squeeze fresh lemon juice over kebabs.


hmmmmm...

[Irishspark]

I loved it and so did my guests.....keep posting those recipes -I'm going to name my my new recipe box...after you...can you hand me 'Nikita' please, she's up on the shelf? Should be good for a few odd looks.....but I'll have you famous on my street in no time...they'll be crying your name and banging on pots.....we can add those to the ones already singing under the verandah...yes, yes ....I'm off to the gardening section to buy you more plant pots to throw.....I'm hurrying!...I'm hurrying!....

[Tamy]

Oh that sound delicious i shall certainly try it if i go to Algeria... as they have the best lamb on this planete in there..!

Girls arent you fat ?

[Irishspark]

But might I suggest a bigger boat?


Girls arent you fat ? [/b][/quote]

[Irishspark]

Double it and make some for your mom or triple it and feed Hamid too.

2 Lamb chops
2 teaspoons extra virgin olive oil
2 handfuls mesclun greens
Goat cheese
2 big dashes of balsamic vinegar

In a pan, fry the chops in oil-about 5 minutes on each side for medium rare (I 'cook' mine, I'm not into rare food just rare art...)
Spread the mesclun on a plate and cover with a liberal amount of crumbled goat cheese. Place the lamb chops on top of the goat cheese and greens. Heat the vinegar with the remaining oil in the pan until warm. Drizzle the dressing over the salad and meat.....
Enjoy!