Comments for

Comment on New Potato and Golden Beet Salad by Sonia

Sonia — Tue, 05 Apr 2011 00:10:08 +0000

The potato and beet salad is looking so inviting….loved the natural colors and goodness of these two veggies…best wishes for your move !

Comment on Spinach and Ricotta Savory Tart by babdelal

babdelal — Sat, 05 Feb 2011 16:44:43 +0000

Hi Marie! I fixed the hyperlink above to my savory tart dough recipe. It is a little different from pizza dough or pastry dough because it is buttery, flakey, and has hints of rosemary (or you can add whatever savory spice you like!). I hope you enjoy it, if you get the chance to make it!

Comment on Savory Tart Dough by Spinach and Ricotta Savory Tart «

Spinach and Ricotta Savory Tart « — Sat, 05 Feb 2011 16:36:36 +0000

[...] ball of savory tart dough (see recipe) 1 cup chopped fresh spinach 1 red onion, diced 2 cloves of garlic, minced 1/2 poblano [...]

Comment on Spinach and Ricotta Savory Tart by Marie

Marie — Fri, 04 Feb 2011 21:51:59 +0000

I’d really like to try your recipe for the spinach ricotta tart, but just wondering about the “pastry” portion… I’m a bit confused about the foundation of this dish. If I were to buy the shell portion pre-made, would you suggest a frozen sheet of “pastry” or a fresh dough – the type that is used for pizza… Appreciate your feedback. Thanks.

Comment on Spicy Beef Turnovers (Hawawshi) by PSFam

PSFam — Tue, 01 Feb 2011 20:57:17 +0000

Your sister is right there are minced green peppers. Or
what my father does is use minced green chiles (be it hatch,
anahiems, jalapeno, whatever is available in the market). My
grandmother, if in the mood would make her own dough instead of
using aish baladi.

Comment on Spiced Butternut Squash Summer Salad (Salatat Maftoul) by babdelal

babdelal — Tue, 18 Jan 2011 15:00:06 +0000

Hi there – sorry for the delay. You cook the maftoul for about 20 minutes. It should be soft, with no bite to it. Most of the water will disappear. The box usually has instructions on it, and much of the cooking time depends on the brand. For example, kosher “israeli couscous” is much smaller than the traditional Palestinian maftoul.

Comment on Spiced Butternut Squash Summer Salad (Salatat Maftoul) by marina ellerington

marina ellerington — Fri, 17 Dec 2010 21:25:30 +0000

How long do you cook the maftoul for???? What texture should it be -thanks

Comment on FAQ by Priscila, your nanny:)

Priscila, your nanny:) — Fri, 03 Dec 2010 03:18:52 +0000

Salams! just stopping by to check your blog…awesome! will try the harira soup soon inshAllah! please keep adding more recipes…any suggestions for recipes for suhur and iftar??shukran!Priscila.

Comment on Coconut Beef Stew (Massaman Beef) by Recipe: Thai Beef Stew | It's Better Everyday

Recipe: Thai Beef Stew | It's Better Everyday — Sat, 16 Oct 2010 03:17:41 +0000

[...] I started searching for beef stew recipes one of the first things I found was a Coconut Beef Stew recipe. It looked really yummy, but I got curious and started searching some more. I searched Thai [...]

Comment on Guest Blogging with SeriouslySoupy! by serenanorr

serenanorr — Fri, 03 Sep 2010 00:44:44 +0000

Thank you, again, for contributing. I am excited to try this one out!

Serena