[Sca-cooks] Khabisa with Pomegranate

Olwen the Odd olwentheodd at hotmail.com
Mon Mar 31 13:44:57 PDT 2008

I, for one, REALLY liked the Khabisa with Pomegranite.  I kept having to go back to the table and ended up just taking a handful.  This is one recipe I would love to have for my own use!

It was very nice to meet Dame Hauviette and it was also very kind of Mistress Kiri not to box my ears when I strolled through her kitchen.


> The menu:
> Feast:
> Appetizer: Etli Yaprak Dolmasi (meat stuffed grapeleaves) (*)
> Soup: Bogda çzorba—Wheat berry soup (*)
> Meat: Salma (lamb/pasta dish) (*)
> Kavurma (Fricassee of Chicken) (*)
> Sumak summaqiya (Fish [tilapia] with Sumac)
> Veggies: Muzawwara (lentils with additional veggies)
> Jannâniyya (the Gardener's Dish) (variety of
> veggies)
> Sweet: Cakarli Borak (Mutbaq--14th c. Arabic Stuffed Pastry) (*
> )
> Mezze:
> Savories: *
> *Bread: Ain i Akbari (Mughal, 16th c.)
> Hummus Kasa*
> Lift Mukhallal (Pickled turnips)
> Panir (fresh homemade cheese) in apricot paste
> Sals Abyad
> Shiraz Laban bi buqui (thickened yoghurt with herbs)
> Zaitun Mubakhkhar (Smoked Olives)
> Badinjan Muhassa (eggplant with walnuts
> Mezze Sweets:
> Lauzinaj**
> Minted Grapes*
> Rutab Mu'assal*
> Subhani (apricots with marzipan)*
> Dafâir (braided bread with sauce)**
> Hais (dates, nuts, breadcrumbs made into balls, dusted with
> sugar
> Khabisa with Pomegranite
> Mezze Drinks:
> Cherry Sharbat
> Rose Sharbat
> Sekanjabin
> Lemon-ginger drink
> Grape Sharbat
> In addition, we served goat cheese, several different kinds of
> pita/flatbread, sliced melon, dates and spiced almonds. The almond dish was
> sort of created off the top of my head...I had a bunch of blanched almonds
> left over from prepping the stuffed date dish, so we sauteed the almonds in
> sesame oil with a little salt and freshly ground cardamom...turned out to be
> a really great way to do these...we had a lot of folks who were disappointed
> that they didn't get any.
> In a couple of cases, we didn't exactly follow the recipe. For example, the
> Sumak Summaqiya called for "boiling" the fish in the sauce. When I tried
> this, the fish disintegrated so much that I had more of a fish sauce than
> fish with a sauce over it. So what we did was to make the sauce up ahead of
> time, put a layer of fish in a baking dish, spoon the sauce over the fish
> (actually, the sauce was thick enough that we sort of spread it over the
> fish), covered the pan with foil and slid it into a 450 oven for about 10
> minutes. Worked perfectly! We also learned that making the sauce ahead of
> time made it even better as the seasonings all melded together much better.
> Most everything worked just fine, though there were a few glitches. The
> worst one was that I ordered a very special kind of pasta (orichette) from
> an online site. I had to order it because our searches in the area around
> here came up empty. So...paid extra to get the stuff here on time, but when
> we opened the carton, it turned out to be rigatoni! Could have purchased
> that anywhere! Sigh. It still worked (it was part of the lamb dish), but
> it would have been MUCH better with the smaller disk-type . As it was, the
> pasta sort of, IMHO, overpowered the wonderful taste of the lamb and its
> seasonings.
> I'm pretty happy about the way things came out. I came in under budget and,
> for the dayboard, fed about 50 people more than were budgeted for. I can
> definitely say that, if you have a Restaurant
> Depotnear you, be sure to check it
> out. I got incredible buys...$1.27/lb for
> boneless, skinless chicken breasts, $3.99/lb for boneless leg of lamb, 10#
> of tilapia filets for $24....and so on. And it's all first quality stuff.
> If anyone wants any of the recipes, other than the ones that have a (*)
> beside them, let me know and I'll be happy to share. Stefan, if you want
> them for the Florilegium, give me a few days, and I can do that as well.
> Kiri
> On Sun, Mar 30, 2008 at 4:51 PM,  wrote:
>>>Thanks to your suggestion on the list...and the recipe you so kindly
>>>provided a couple of weeks ago, we served Khabisa at our "A Day in the
>>>Middle East" yesterday.
>> How did the feast go? Did you post the menu? I don't remember seeing it.
>> I'd love to hear details of what you cooked and how it worked out.
>> Ranvaig
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