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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
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!
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
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!
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?
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
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
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!
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.
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!
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.
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
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
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!
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
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
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
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!
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
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!

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