Need Help with Middle Eastern Recipe...
 

Sorry guys last new thread for the week, I promise...(I will give others a chance to post)

Among many things that I enjoy making is Middle Eastern recipes...
One of my favorite dishes that I make is called Mul Oh hee ah..
I have ran out of the green leaf that is used to make this dish, and I have tried
googling all types of spellings for this dish and can't get any hits... have even went page by page of quite a few Middle Eastern Recipe sites looking for it...

I am not sure how to spell this correctly, but know that the dish is mainly made up of
a green leaf looking substance when in bulk resembles Mary Jane :D. It is stewed with chicken and then poured over rice... very tasty stuff...

anyways, I have no more of these leaves and am trying to figure out what they are so I can replenish them.. are they dried grape leaves? I must also replenish my zatar as I only have a quarter cup left in the freezer...

for those in the know, any help would be appreciated, sorry to hog the board today...

Used to work with a girl from Iran that used some sort of green leaf, herb-type thing in beef dishes and also in white rice.....
It was wonderful, and if memory serves me correctly she called it something like "Shewid." Not Sea Weed, but Shewid. She did have a heavy accent so I could have not understood. I just remember it being great.

Dont say hog! You will get us all in trouble!!

Only kidding. Someone will know and it sounds like a great dish.

Fantastic food from that part of the world..

It is very good, it is stewed with garlic,onions, chicken and pine nuts and then poured onto white rice... then you squeeze lemon juice on it before you eat... very very tasty....

how about sumac?

I found this in my Lebanese cookbook. I have no experience with it though.

http://forums.pelicanparts.com/uploa...1261013802.jpg

Ian

That sounds like it Ian!!!! Many thanks, geez with a name like that no wonder I couldn't find it!!!

if that's it, i can check the middle eastern market down the street for ya...$5 to fedex overnight it to ya.

mulukhiya is another spelling I got when I googled it... this looks like it though...

If you would get a price per pound for the dried version if they got it and PM me please...

I tried to get some several years back locally at a specialty food store in McAllen, and all they carried was the fresh frozen (and they were out at the time) My sister, god bless her picked me up 5pds of dried bulk product in Houston a couple years ago and I have depleted my stock... I will also call that place in McAllen tomorrow and see if they have any in stock... about a 40 mile drive but well worth it...

IF YOU HAVEN'T TRIED THIS RECIPE, DO SO!!!! It is very healthy and your family will love it... it is good to have some pita / French bread on the side to sop up the juice... it also goes well with wine...

The book has some good recipes btw. The basics: Hommous. Kafta. And a lot more. I combine her barbecue chicken recipe with a modified Garlic Cream sauce to make my world famous Shish Taouk.

A Taste of Lebanon by Mary Salloum. It's $10.85 on Amazon.

Ian

Will give it a look Ian thanks for the info, I generally make hummus, zatar, maklouba, kefta, and mulukhiya and several different salads when I get in the mood for this type of flavor... love the eggplant in tomato sauce (boba gonoush?) for dipping... most of the food is really flavorful and rather healthy... If you like Hummus, there is another bean used called Foul? pronounced fool, and it is made much like Hummus but served warm usually... it is a little stronger flavor than the Hummus, but it is really good and it grows on ya.... Thanks for all the help guys this really means alot and will satisfy my cravings...:D

A Taste of Lebanon by Mary Salloum


+1 a very good recipe book

You can get some funky spellings going from Arabic to English
no

Same book.

http://forums.pelicanparts.com/uploa...1261024125.jpg

I cheat with my hummus/hommous and I buy canned chickpeas with the tahini already added at a nearby Middle East market. Then I just add garlic & lemon juice to taste & texture & drizzle with lots of good olive oil. A shake of paprika for color.

Ian

sumac's a pretty common middle eastern herb, used in such dishes as fattoush, as well as chicken and lamb recipes. based on his spelling that he gave, as well as the intent of it, it seemed feasible.

we already found out what it was though....thanks. :rolleyes:

dude, it's so easy with a food processor, and you'll love the difference. buying the chickpeas and tahini separate makes a HUGE difference...does not have the metallic taste. ive been cooking middle eastern food for years (i lived with 2 saudi guys in college), in fact, it's all i pretty much eat. (i made a goat curry tonight, served on a bed of basmati)