[Sca-cooks] Khabisa with Pomegranate

[Elaine Koogler]

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.  Oh my!!  We made it with semolina flour, as the
recipe suggested.  It was good when it was first made, but, as it sat over
the intervening week until we actually served it yesterday, the pomegranate
flavor really came out...in fact, it was suggested that the next time we
might want to cut back on that a bit.  Now admittedly, I could not find
pomegranate juice at a reasonable price, so we made our own with pomegranate
molasses, sugar and water.  Seemed to work just fine.  Thanks for sharing.

Kiri

On Fri, Mar 28, 2008 at 11:33 PM, Lilinah <lilinah at earthlink.net> wrote:

> Dragon wrote:
>
> I know when i was in Morocco, in Dec. 2000-Jan. 2001, nearly every
> item i ate that was made with "flour" was semolina, hard wheat type,
> or mostly hard wheat. In fact, much of the semolina flour was freshly
> ground for Ramadan, so quite yellow (flour whitens as it ages).
>
>
>
> Urtatim (that's err-tah-TEEM)
> the persona formerly known as Anahita
>
>
>
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