Wendy w
11-01-2000, 03:04 PM
As mentioned last week on the "kibbeh" thread, my dinner group had a Middle Eastern themed dinner and here is the review:
White bean hummus (May issue): this was better after adding extra garlic, one clove just doesn't cut it. I have a hummus recipe w/2 heads roasted garlic from the old Eating Well that I like much better.
Roasted Eggplant dip (recipe search)something was missing, am not sure what.
The tabouli from October was good, but didn't have enough bulgur in it. This is a good recipe for when you have an overabundance of homegrown tomatoes in the summer.
The fattoush (recipe search)was very good. I chose this one because it looked more appealing than the one in the article.
Marinated roast chicken with garlic dip: aside from part of the chicken still being pink after 1 1/2 http://www.cookinglight.com/bbs/frown.gifhrs, it was ok. I would recommend doubling the lemon and spice rub. As for the garlic yogurt sauce, I cannot believe what I'm about to say, http://www.cookinglight.com/bbs/redface.gif but it needs a little less garlic. I don't know whether I would go to the trouble to make this again. I can't wait to try the clay cooker roast chicken in the November issue.
Kibbeh: Sandy Dee, I tried to follow as many tips of your as possible, but I could not bring myself to put Mazola oil over the top. As a result, it was dry. On the plus side, I had a piece the next day and it tastes great cold!
dessert: Some of you had some great suggestions on another thread. Thank you!! We went with oranges with a rosewater syrup sauce which was very good. The dessert person also made some very good almond cookies.
All in all, the great thing about these dinners is that you get the opportunity to try recipes that you ordinarily wouldn't try, you learn a lot and have fun.
Wendy
White bean hummus (May issue): this was better after adding extra garlic, one clove just doesn't cut it. I have a hummus recipe w/2 heads roasted garlic from the old Eating Well that I like much better.
Roasted Eggplant dip (recipe search)something was missing, am not sure what.
The tabouli from October was good, but didn't have enough bulgur in it. This is a good recipe for when you have an overabundance of homegrown tomatoes in the summer.
The fattoush (recipe search)was very good. I chose this one because it looked more appealing than the one in the article.
Marinated roast chicken with garlic dip: aside from part of the chicken still being pink after 1 1/2 http://www.cookinglight.com/bbs/frown.gifhrs, it was ok. I would recommend doubling the lemon and spice rub. As for the garlic yogurt sauce, I cannot believe what I'm about to say, http://www.cookinglight.com/bbs/redface.gif but it needs a little less garlic. I don't know whether I would go to the trouble to make this again. I can't wait to try the clay cooker roast chicken in the November issue.
Kibbeh: Sandy Dee, I tried to follow as many tips of your as possible, but I could not bring myself to put Mazola oil over the top. As a result, it was dry. On the plus side, I had a piece the next day and it tastes great cold!
dessert: Some of you had some great suggestions on another thread. Thank you!! We went with oranges with a rosewater syrup sauce which was very good. The dessert person also made some very good almond cookies.
All in all, the great thing about these dinners is that you get the opportunity to try recipes that you ordinarily wouldn't try, you learn a lot and have fun.
Wendy