So... ehhh... does anyone have any recipes for Sudanese cooking?

Question

My wonderful friend gots me this Sudanese spice called Mit Mit A... great stuff but thus far all I have put it on is Ramen... (Yes I eat Ramen... I am an Atheist after all) But I would love to return his favor by cooking him a meal from home as it were... he aint been here to long and I would imagine Phx Az and Sudan are quite different... so...

Answer 1

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Answer 2

s****.:  Puree of Lamb Khartoum

Yield: 2 quarts of soup (eight 1-cup portions)

This is a most interesting soup. It is a medium puree sparkled with peanut butter and lemon. The Sudanese usually add rice but it is omitted here since rice is served with the entree. Three cloves of garlic may be a bit strong so start with one clove and test the soup as it cooks to see if you would prefer a more penetrating garlic flavor.

In a 6-quart saucepan:

Simmer: 3 Ibs. LAMB BONES in

2 quarts WATER

2 tsp. SALT for one hour.

Add: 1/2 Ib. WHOLE ONIONS, peeled

1/2 Ib. CARROTS, peeled and cut in chunks

1/2 Ib. CABBAGE, cut in small wedges

1/2 Ib. STRING BEANS, trimmed

3 cloves GARLIC, chopped finely

Simmer for 1 hour until vegetables are thoroughly cooked.

Remove lamb bones and put the mixture through a sieve or food mill.

Add: 4 Tbs. PEANUT BUTTER thinned with

1 LEMON (juice of)

1/2 cup COOKED RICE (optional).

Correct the seasoning with salt, pepper, etc.

Serve in soup bowls, about 1 cup per portion.

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MASCHI:  Stuffed Tomato with Chopped Beef

Yield: 8 portions

Maschi is also made with cucumbers. The cucumbers are peeled, cut lengthwise, scooped out, filled and finished as below. You may also use eggplants. Peel small eggplants, remove the tops, scoop out interiors and proceed in the same manner. The cucumber dish is garnished with fresh cucumber slices and the eggplant with tomato and cucumber slices overlapping all around the edge.

In a 9-inch skillet:

Saute: 2 Ibs. CHOPPED BEEF

1 tsp. SALT

1/2 tsp. PEPPER

1 tsp. GARLIC POWDER (or 2 cloves mashed)

4 Tbs. CHOPPED FRESH DILL (or 1 tsp. dried dill) in

2 Tbs. SALAD OIL until meat browns.

Add 1 cup COOKED RICE and blend.

Cut a Slit in 8 large TOMATOES (very firm), halfway across the center.

Squeeze at the sides to open the slit.

Scoop out all the flesh from inside of tomatoes with a spoon.

Refill tomato with beef mixture and close the tomato.

Melt 2 Tbs. BUTTER and

2 Tbs. OIL in a large skillet.

Saute the tomatoes carefully in the fat, rolling them gently until they become dark red on all sides.

Remove the tomatoes with the oil and place in a casserole or heavy saucepan.

Prepare sauce as follows and pour over the tomatoes:

Combine: 2 6-oz. cans TOMATO PASTE thinned with

2 6 oz. cans WATER

1/2 tsp. SALT

1 tsp. CINNAMON

1 tsp. GARLIC POWDER.

Simmer the tomatoes gently over low flame for 10 to 15 minutes until sauce is cooked.

Remove carefully to a 15-inch round platter.

Surround with raw TOMATOES cut in thick slices.

Top each slice with GREEN OLIVES

If there is more Maschi filling left over after filling the tomatoes place it in a suitable pan and bake it alongside the tomatoes.

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SALATA MA JIBNA:  Salad with Parmesan Cheese

Yield: 8 small salads

In a 2-quart salad bowl:

Combine: 1 cup ONIONS, cut in slivers or thin slices

1 cup CABBAGE, cut in slivers or thin slices

1/2 cup CARROTS, cut in very thin rounds (slices)

1 cup TOMATOES, cut in 1/2 inch dice.

Toss: with 1/4 cup OLIVE OIL

1/4 cup LEMON JUICE

2 Tbs. VINEGAR (white)

1 tsp. SALT

1/4 tsp. COARSE BLACK PEPPER.

Sprinkle: 1 clove GARLIC (mashed)

1/4 cup GRATED CHEESE (Oriental or Parmesan) over salad.

Serve in small individual salad dishes.

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SALATET ZABADY BIL AJUR:  Cucumber/Yogurt Salad

This is a delightful, refreshing summer salad also popular in Egypt, Turkey and the Balkans.

Ingredients

2 Cups (16oz/500g) plain yogurt

1 Clove garlic, finely minced

1 large cucumber, peeled, seeded and shredded or finely diced

salt and freshly ground pepper

Method:

In a bowl, combine all the ingredients, cover and refrigerate for 2-4 hours.

At serving time, taste and adjust the seasoning, then serve immediately

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SHORBET ADS: Lentil Soup

Ingredients

2 cups Ads Magroosh (split red lentils)

2 quarts stock (either chicken or lamb)

2 medium onions

1 medium tomato

1 medium carrot

2 tablespoons finely chopped onions

2 tablespoons olive oil

2 tablespoons lemon juice

2 teaspoons

Kammun -Cumin

salt

pepper

Method

Chop the vegetables into medium-size chunks . Wash lentils

Put stock into a 4-5 quart pot and bring to boil add the onions,carrot,tomato and lentils to stock. lower the heat to simmer and cook for about 1/2 hour or until the lentils are tender .  Puree the mixture in either a food processor or blender and return to pot.  Saute the finely chopped onions in the olive oil until they are soft and brown.  Add the cumin, lemon juice ,sauted onions, salt and pepper to soup and stir slowly over low heat for about 3 minutes.

PS: my Mom used to Squeeze Lemon on the Soup, I got to hate that, kind of gives it a sour taste.

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FOOL MEDAMAS:  Fava Beans

(Serves 4)

This way of preparing fava beans, which are commonly eaten as a breakfast food in Sudan. The ingredients tend to be common for the dish but may be varied in their quantities.

One 16-ounce can cooked fava beans

1 large onion, chopped

1 large tomato, diced

1-1/2 Tablespoons olive oil

1 teaspoon cumin powder

1/4 cup parsley, chopped

Juice of 2 lemons

Salt, pepper, and red chili pepper to taste

Pita Bread (optional)

Pour the beans into a pot and bring to a boil for about 1 - 2 hours.. Mix them well and add remaining ingredients. Bring to a boil again, then reduce to medium heat and cook for about 5 minutes. This dish is usually eaten with bread (Pita).

I found that certain ingredients like; oil (olive, corn.. etc.)vinegar, lemon juice, black pepper, cumin, salt, tomatoes, onions (spring, white, red .. etc.), parsley, shatta (dry, fresh) form the basis of most recipes. Take your pick and mix it in any way you want depending on your mode and availability. Having said that we should not forget taheena and eggs. I am getting hungry here. Ummmm!!!

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TAMAYYA:  Green Hamburgers

Serves 8

Green hamburgers, are healthy vegetable patties packed with fresh greens and dried beans. The Tamaaya, or Falafel as it is called in the Middle East and Sudan, is stuffed into pockets of bread along with salad, foul, fried eggplant, potatoes, tahina salad or just by itself. This sandwich may be eaten for breakfast, lunch or dinner. Bought at the Tamaaya Stand, it is wrapped in paper and eaten as one walks down the street.

Ingeredients

2 cups broken beans (foul madshoosh)

1/2 cup finely chopped parsley

1/4 cup finely chopped coriander

1/4 cup finely chopped dill

1 cup finely chopped green onions

1/2 cup finely chopped onion (1 small onion)

2 tb finely chopped garlic

1 1/2 - 2 tsp salt, or to taste

1/2 tsp pepper, or to taste

1 tsp dry coriander powder

chili powder (optional)

sesame seeds

oil for frying

Method:

Place the beans in a large bowl of water and rinse several times until the water is clear. Fill the bowl with at least 6 cups of water, cover and allow them to soak for 2 to 3 days.

Wash the greens and dry well, this makes them easier to chop. Remove the tough parts of the stem and then finely chop the leaves and the remaining delicate stems. Measure the greens after they are chopped, but do not pack them down into the cup.  Wash the green onions and chop both the white onion part and the green stem.  Chop the onion and garlic.  Drain the beans and grind very fine. If you are grinding the beans in a food processor, turn the machine on empty and slowly drop through the tube onto the moving blade. Place the beans in a bowl and set aside.  Add the greens, onions and garlic to the processor, blend well.

Add the mashed beans to the processor and process until the mixture looks green. Transfer the mixture to a bowl, add the spices and baking soda, mix everything until well blended.  Cover the bowl and let sit for at least 30 minutes. The longer the better so the flavors blend. If you do not cook all the batter, cover and store in the refrigerator. Heat a medium saute pan, when hot add 1/2 inch of oil and heat until it is hot, lower the heat slightly.  To shape the patties, take a large soup spoon and fill the bowl of the spoon with some of the batter, pressing it firmly into the spoon. Sprinkle the top with sesame seeds and then push it off the spoon into the hot oil. Fry for 2 to 3 minutes or until it has turned brown. Turn the patties over and cook again 2 to 3 minutes or until brown. Remove from the oil to a paper towel to drain. Don't let the oil get too hot or the crust will get too crisp or if the oil cools down too much, the patties will soak up too much oil.

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MULLAH BAMYAH:  Okra /Ladies Fingers

Serves 4-6



Ingredients:

2 lb okra(small)

1 lb savoury minced beef

5 garlic cloves

2 cup tomato juice

cooking oil

salt,pepper & mixed spices

Method:

Lightly fry okra, Crush garlic w/ salt and add to the savoury minced beef. Neatly arrange 1-2 layers of okra in the stewing pot. Cover with the savoury minced beef and top with another layer of okra. Pour seasoned tomato juice over okra and cook over very low heat, until the juice has absorbed . Turn over onto serving dish.

Answer 3

this one?

http://www.sudansite.com/cooking.html#Su...

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