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abir  - manaessh   |68.73.53.xxx |2009-01-02 11:32:56 hi i just had a question about the manaessh recipe i did this before not yours but i am planning on doing yours soon my question is i wanted to do the cheese pies like the manaesh way do you know or recommand any certain cheese i could use i could never get the right way Reply

Dedemed   |75.42.0.xxx |2009-01-02 19:15:01 HI Abir, A good cheese to use is spanish cheese or akawi cheese. If you can't find any of these you can always use mozerella and mix it with colby. For authentic cheese manaeesh you use akawi. Let me know how it turns out HAPPY COOKING! Reply

Ruth   |99.145.167.xxx |2008-12-26 11:04:40 Would you please identify what the 7 spices are in your Kefta Kabob recipe. Thank you. Ruth Alexander ruth@wonderlandmarketing.com Reply

Dedemed   |75.42.0.xxx |2008-12-28 21:26:29 7 spices is actually a mix of spices that you can buy on my website or at the grocery store and it is called "7 spices" The mix includes: paprika cumin coriander cloves cinnamon nutmeg cardamom HAPPY COOKING! Reply

Samiha  - Tough Cheese   |74.240.159.xxx |2008-12-23 02:36:53 Hello, Love your recipes! I have made kunafa several times, and everytime the melted cheese becomes rubbery soon after cooking, as it starts to cool. I've had it in pastry shops where it is soft and remains that way until I finish my plate. 1. I buy the cheese (frozen) from local mid.eastern grocery store 2. I cumble it and place it on top of toasted and colored shredded phyllo dough. 3. I bake it just until all the cheese melts. 3. I invert pan onto larger one 4. I drizzle with syrup and serve immediately. What am I doing wrong that causes the cheese to harden so quickly after it melts? Any tips, please? Reply

Dedemed   |75.42.0.xxx |2008-12-23 21:32:39 I have a great recipe for you with a couple secret touches, it will be out in about 2 weeks...stay tuned Reply

John  - Recipe questions   |68.219.173.xxx |2008-12-21 18:35:51 Hi Dede, Great website and videos. I have a few questions to ask/clarify: 1. Namoura - is it possible to use all semolina instead of farina? Would the texture and taste be very different if done so? 2. Stuffed Grape leaves - do they rest on room temperature on the counter, uncovered, in the pan, with the plate on top? If there is water still left on the bottom, and it shouldn't be, do I continue to cook them on low until all water is gone? Also, which grape leaf do you taste for doneness - one on the bottom, top or any really. 3. Falafel - if i use all chick peas - how do you soak them overnight (water ratio and baking soda) Also, how you remove the skin form all these chickpeas? 4. What is the yield/for how many people/number of portions for the following recipes: Fattoush Salad Babaganoush Hummus Batata Harra Stuffed Grape Leaves Falafel Reply

Dedemed   |75.42.0.xxx |2008-12-23 21:30:40 HI John, #1, yes you can make it with only the semolina, it will be a more yellow color. #2,you can taste the top one for doneness, it is ok if there is water left in the pot. You can leave them on the countertop uncovered for a minimum of 2 hours. #3, 1 lb chickpeas to 1 tsp baking soda. When you boil the chickpeas the skin comes loose, you can rinse them with cold water and the skin will come off with your hand. Honetly, I never remove the skin, it doesn't make that big of a difference. IF you are soaking the chickpeas for the falafel then you don't need to add baking soda, only use the baking soda if you are going to boil the chickpeas. You don't need to remove the skins if you are making falafel. #4, most of the recipes serve 4-6 people HAPPY COOKING! Reply

Rich Prior  - Thanks!   |75.143.185.xxx |2008-12-16 15:12:56 I love your recipes and your style! I've only watched 2 so far, so maybe you do this elsewhere, but it would be great if you put up a quick list of measurements, even if only -ish. I took notes on your hummus and am off to give it a shot. When I'm in charge of nibbles for my mah jongg group, I'm sure it'll knock their socks off! Basically, that's it. Thanks! Rich. Reply

Dedemed   |75.42.0.xxx |2008-12-16 21:10:49 THanks for the comments. THe measurements for each recipe are beneath the video and you can print them too or email them, look at the right hand corner above the video Let me know if you need any other help, HAPPY COOKING! Reply

John Thomas  - Baked Kibbe   |98.209.13.xxx |2008-12-16 13:19:44 Hi DEDE, First of all you rock girl!! My Father inlaw who past away this year was the master of all of the lebanese cooking on the holidays for the family, his daughters have masterd most of the dishes but no one seems to want to try the baked kibbe. Do you have a recipe for this dish? John Thomas Sterling Heights, MI. Reply

Dedemed   |75.42.0.xxx |2008-12-16 21:19:01 HI John, The Kibbeh video is coming soon, I will try to make it this weekend and post it. Thank you for the support and comments Reply

Mike Hofschild  - Tahini or Tahina   |216.137.210.xxx |2008-12-11 05:32:44 Hello, I want to make your recipe for hummus and went to a local store in Anchorage to get Tahini. All they had was Tahina. The ingredients are 100% sesame seed. Arabic is written on one side of the container, so I assume it is the real thing. Is this the same as tahini? The store didn't know. Thank you. Mike Hofschild Wasilla, AK Reply

Dedemed   |75.42.0.xxx |2008-12-13 10:44:48 HI Mike, Yes that is the correct Tahini, it is made of 100% ground sesame seeds If you ever need any other products check out my store page. HAPPY COOKING! Reply

Moni  - Thank You   |70.126.92.xxx |2008-12-09 18:34:47 I found your site today while searching for baklava recipe I wanna thank you for the time and the help you offer us Your vidoes are very detailed and helpful I would like to know what brand do you use for the egg rolls please and the filo please thanks in advance Can't wait to see the kanafa recipe Ya3tiki L3afya Habibti Reply

Dedemed   |75.42.0.xxx |2008-12-13 10:46:16 Honestly, I used whatever brand is on sale for both, they are all pretty much the same thing so don't worry about the brand, just buy whatever is cheapest Reply

Gregg Stone  - Falafel   |66.166.59.xxx |2008-12-01 08:35:11 DeDe, thanks for all the great videos..they are terrific! Are fava beans used in the falafel recipe the small dried brown middle eastern fava beans or the large white italian fava beans (dreid from the large green pods)? The only large dried white beans I am seeing in the middle eastern markets are labeled lupina or lima beans. The dried fava beans I used are similar to these (but dried) http://parthenonfoods.com/fava-beans-small-16oz-p- 1180.html I'm confused...can you help. Thanks again Gregg Stone Dallas,TX Reply

Dedemed   |75.42.0.xxx |2008-12-01 21:29:53 Hello, Thank you for your comment. You can use either type of fava bean or if you can't find any, then you can just use the chick peas. Don't worry, I'm sure they will turn out great! HAPPY COOKING! Reply

Brenda  - Bamya   |24.138.10.xxx |2008-11-30 18:21:11 hi, i have been researching the internet for arabic recipes for my boyfriend who is arabic. we have been living together for sometime and i would love to cook him an arabic meal. his favorite dish is BAMYA and MOLOKEYA and i just cant find and recipes until i found you. i would greatly appreciate it if you can send me the resumes or notify me when you have the videos uploaded. looking forwared to hearing from you. Brenda Reply

Dedemed   |75.42.0.xxx |2008-12-01 21:33:53 Hello Brenda, Thank you for the comments. Bamya is pretty easy to make. You can buy the okra frozen and then use the green bean video recipe and just replace the green beans with the okra, your boyfriend will love it The Molokeya video will be coming out next month, stay tuned. Let me know if you have any other questions. HAPPY COOKING! Reply

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