What to make for Shabbos Lunch

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cbg ↓

Wed, Dec 19 2012, 2:38 pm

I want to make tebeet for shabbos lunch
What else can I make with this
I am making fish and 4-5 salads (I haven't decided which yet)
But what goes with tebeet
I am having lots of out of town family, kinda a mini family reunion
I want something nice but also easy
Please supply recipes

Mrs Bissli ↓

Wed, Dec 19 2012, 3:37 pm

For the first course I do dips (for example baba ganoush, aubergine, hummous, guacamole, harissa, barzegan) and salatim (for example, israeli, radish, beetroot, carrots, mushrooms, roasted pepers), also usually some fish (fish pakora, smoked salmon, fish goujon). If I'm having more Israeli, pre-made jachnoon with tomato relish and hilbe. Or brekasim or kibbe.

I leave salatim on the table so people can get seconds during the main course.

I do hamin style eggs and sometimes they are served as first course but mainly with tebeet.
I don't really think you need anything else aside from tebeet for the main course.
If you want, and esp if you're having vegetarians, I do koko sabji-style crustless quiche (more like fritata).
Maybe I may serve green salad afterwards.

↑ cbg ↓

Thu, Dec 20 2012, 8:03 am

The fish sound interesting and exotic
Can you send me the recipes please

luvinlife ↓

Thu, Dec 20 2012, 8:10 am

what is tebeet?

↑ cbg

Thu, Dec 20 2012, 8:14 am

Tebeet is a rice with chicken casserole
I don't have a recipe
I am going to do a google search

↑ Mrs Bissli ↓

Thu, Dec 20 2012, 1:31 pm

Fish pakora (which is really like a cross between fried fish and onion bhaji)
- 1lb white lean fish fillet (eg cod, haddock)
- 1 large onion, finely chopped
- 1 bunch corriander, leaves finely chopped
- 1 cup gram flour (ground chickpea flour, we get Natco which is on KLBD list)
-1/2 teasp baking powder
- a pinch or two of salt
-1 teasp whole cumin seeds
- 1 large egg

Chop fish into tiny bits (don't use food processor, lest you get fish paste. chopper would work better). In a large bowl, mix all dry ingredients, then add fish, onion, corriander, egg. Add enough water (usually 1-2 tbsp) to make batter. Heat 2-3 tbsp oil in a large skillet. Drop about 1-2tbsp heapful batter and flatten with a spoon. Once the bottom is fried golden, flip and fry the other side, latkes style.

↑ luvinlife

Thu, Dec 20 2012, 2:16 pm

sounds good tbg would luv a recipe!

greenfire ↓

Thu, Dec 20 2012, 2:27 pm

http://imamother.com/forum/vie.....52686

confessing to changing every recipe I get my hands on ... including this ... but it's yumm hot or cold ... and I've served it over brown rice hot or room temperature

↑ Mrs Bissli ↓

Thu, Dec 20 2012, 3:25 pm

http://imamother.com/forum/vie.....ebeet

Here's the tebeet recipe. I wrote cardamon as optional but you really do need this one to get
the authentic flavour. (I just love rice cooked with cardamon pod. it's so fragrant).

↑ greenfire

Thu, Dec 20 2012, 4:01 pm

can't I just come over to eat yours Tongue Out

willow

Fri, Dec 21 2012, 5:01 am

Mrs. Bissli what can I use instead of chickpea flour? My dh is allergic

↑ Mrs Bissli

Sat, Dec 22 2012, 4:58 pm

I guess you can use matza cake meal. It's basically to thicken the batter. I like gram flour better as it absorbs less oil and also higher in protein.

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