More About SMMGRAHAM
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This is similar to the recipe I was given just before I married my husband from Libya by another American/Libyan wife.
Cooking times not exact. Always taste & adjust spices to your taste. My measurements may be off as I tend to get inspired as I cook.
found on all.recipes.com and altered to taste
This is a dish common around at least North Africa. I encountered it in Libya.
Makes 9"x13" pan about 12 pieces.
Plain Bechemel Sauce
3 tbsp butter
3 tbsp flour
2 to 3 c milk warmed
melt butter add flour, whisk for about a minute, whisk in milk. Warm on med heat until it begins to thicken. Remove from heat.
I got this from Fanny Farmer Cookbook. This is a very plain version to which I might add cheese, parsley or other ingredients depending on how I need to use the sauce.
Traditional Mediterranean salad, often garnished with tuna in North Africa.
A Libyan favorite. This is my MIL's(Allah rahumha-RIP) recipe, passed to me by my SIL. My big change was I cook lower fat. They would have fried the onions in 1/4c or more of oil. They have fed as many as 20 people off this recipe served on Italian bread.
Serve to be dipped out with bread approximately 1c per serving. Can also be served as sloppy sandwiches.
I had lamb the day I made this. If I use dry beans I quick soak them then put everything in the pressure cooker for 20min. This is the slower version. I have a slow cooker but don't use it much.
Procrastinators unite... tomorrow.
I have a large family & we cook big.
mac & cheese for the kids
The prep & cooking times are probably wrong. I've never timed myself cooking
My morning coffee
I make a double batch & put 1/2 in the fridge for tomorrow.
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