Saif al-Arab
BANNED
- Joined
- Mar 26, 2015
- Messages
- 8,873
- Reaction score
- 5
- Country
- Location
Yes, I do. Mostly Arab (Turkish too but it's close) and Southern European cuisine (French and Italian). Occasionally I try to make more complicated dishes from more foreign cuisines such as those found in Mexico, Thailand and South Asia.
I try not to make too time consuming dishes and dishes that do not require ingredients that can be difficult to buy even in metropolises such as Paris and Copenhagen.
I eat a lot of rice, bulgur, pasta, vegetables, meat, fruit, fish etc. Dairy products too obviously.
Basically a mixture of Arab/ME cuisine and Mediterranean. Two cuisines that are quite if not very similar although we Arabs tend to be less health conscious when it comes to sweats/food that contains sugar and consumption of meat.
For instance I often make a salsa to my rice, bulgur or pasta made out of aubergines, olive oil, salt, pepper, basil, chili, oregano, tomato etc.
Very simple to make. It takes less than 20 minutes.
It's a standard salsa to the rice in Hijaz (aubergine not always used though) and other parts of the Arab world and it's almost identical to the "Sicilian salsa al pasta". It must have spread to Sicily and the remaining part of Italy during the Arab rule of Sicily.
Emirate of Sicily - Wikipedia, the free encyclopedia
Here is a video in English. I can highly recommend it to everyone.
I have also heard that Vietnamese food is very tasty and easy to make but the problem is that most of their meat is pork much like other East Asians.
Unfortuantely I am less accustomed to cooking anything Malaysian and Indonesian although I suspect that it would be ideal for my taste.
@Indos
I love Adana Kebab.
The best Arab-Turkish fusion in terms of Kebab.
I could personally eat it at least 2 times each week if not more, lol.
I have never heard about Konak Kebabi. May I ask from which region it is in Turkey and how it differs from Adana Kebab? Turks in general make great Kebabs.
Not only conspiracies but sometimes (more often than preferred) utter lunacy my friend. Good one.
Anyway there can be no question that cooking is one of the pleasures of life. I won't marry a woman that cannot cook and if she cannot I will teach her.
I try not to make too time consuming dishes and dishes that do not require ingredients that can be difficult to buy even in metropolises such as Paris and Copenhagen.
I eat a lot of rice, bulgur, pasta, vegetables, meat, fruit, fish etc. Dairy products too obviously.
Basically a mixture of Arab/ME cuisine and Mediterranean. Two cuisines that are quite if not very similar although we Arabs tend to be less health conscious when it comes to sweats/food that contains sugar and consumption of meat.
For instance I often make a salsa to my rice, bulgur or pasta made out of aubergines, olive oil, salt, pepper, basil, chili, oregano, tomato etc.
Very simple to make. It takes less than 20 minutes.
It's a standard salsa to the rice in Hijaz (aubergine not always used though) and other parts of the Arab world and it's almost identical to the "Sicilian salsa al pasta". It must have spread to Sicily and the remaining part of Italy during the Arab rule of Sicily.
Emirate of Sicily - Wikipedia, the free encyclopedia
Here is a video in English. I can highly recommend it to everyone.
I have also heard that Vietnamese food is very tasty and easy to make but the problem is that most of their meat is pork much like other East Asians.
Unfortuantely I am less accustomed to cooking anything Malaysian and Indonesian although I suspect that it would be ideal for my taste.
@Indos
I do cook.
Last time i cooked 'Konak Kebabı'
I love Adana Kebab.
The best Arab-Turkish fusion in terms of Kebab.
I could personally eat it at least 2 times each week if not more, lol.
I have never heard about Konak Kebabi. May I ask from which region it is in Turkey and how it differs from Adana Kebab? Turks in general make great Kebabs.
Not only conspiracies but sometimes (more often than preferred) utter lunacy my friend. Good one.
Anyway there can be no question that cooking is one of the pleasures of life. I won't marry a woman that cannot cook and if she cannot I will teach her.
a 14" thick or normal crust tomato sauce cheese and toping you chose.
