Author Topic: SALADS  (Read 14779 times)

0 Members and 1 Guest are viewing this topic.

Offline kitkat

  • Sr. Member
  • ****
  • Join Date: Mar 2004
  • Posts: 291
    • View Profile
    • http://www.cadbury.com
SALADS
« on: June 28, 2004, 11:24:05 PM »
Does anyone have a recipe for lebanese style lemon or lime based salad dressing. I know it typically contains lime or lemon and olive oil and sometimes mint but in what quantities and how mixed I have no idea.

Offline gogannaka

  • Global Moderator
  • Super Member
  • *****
  • Join Date: May 2003
  • Location: Kano
  • Posts: 3693
  • Gender: Male
    • View Profile
SALADS
« Reply #1 on: June 29, 2004, 11:07:32 AM »
Kitkat,the quantity depends on your taste....that's one secret of cooking........usually the lebanese style salad dressing tastes real sour........one cook told me once that they use concentrated lemon juice mixed with a little vinegar
For the mint they use na'ana'a leaves but very small quantity because it's very strong.....its used just for the aroma/flavour.....................................they also have a secret ingredient..They fry that round flat bread in oil untill it becomes dark brown then they crush it on the dressing and sprinkle a little vinegar or lemon juice.This makes the salad crunchy.......yum yum


One thing with veg. salads is that when u eat them it takes a short time b4 u get hungry again,especially the ones with mint.....
Surely after suffering comes enjoyment

Offline Twinkle

  • Sr. Member
  • ****
  • Join Date: Nov 2002
  • Posts: 287
    • View Profile
SALADS
« Reply #2 on: June 29, 2004, 03:31:44 PM »
Kitkat, I personally always make salad but not lebanese salad but it contains line. And just like gogganka said they use lotta vinegar.
Corrider - 5 bunches
Spinach - 2 bunches
2 green peppers
2 yellow peppers
2 red peppers
1/2 onions
sunflower oil
2 lemon
I use corriander alotttttttttt of fresh corriander. Chop them in tiny strands. Get fresh Spinach and chop them aswell. Mix fresh corriander & fresh Spinach. Though the spinach should be less. Soak couscous cover and allow to swell. Mix couscous with spinach & corriander. Now you get two fresh lemon.....squeeze the joice and extract the seed. Now pour  a quater cup of oil into the lime juice & beat with a whisk to creamy. There! you have your lime cream. No vinegar at all. Pour the lime mix into the spinach/corriander/couscous & mix together till shiny. Then you chop green/red and yellow pepper in cubes & add. You now chop white onions in tiny chunks & add a little. Mix together. Cool freeze.
When you wanna eat something light, not soupy, not snacky, not fatty........you just much on that. I think they are far better than lebanese salads.

By the way I have to say Gogannaka am impressed. How you know all these?  
color=red]I RULE IN A UNIQUE WAY!

[/color]

Offline kitkat

  • Sr. Member
  • ****
  • Join Date: Mar 2004
  • Posts: 291
    • View Profile
    • http://www.cadbury.com
SALADS
« Reply #3 on: June 29, 2004, 08:06:51 PM »
Thanks a lot gogannaka and twinkle. Gogannaka your knowledge of the subleties of salad dressing leave me speechless. Lets give the gals a run for their money. Twinkle i'll give you recipe a try although it sounds like a michelin 4 star affair.

Thanks once again and eat healthy!

Offline gogannaka

  • Global Moderator
  • Super Member
  • *****
  • Join Date: May 2003
  • Location: Kano
  • Posts: 3693
  • Gender: Male
    • View Profile
SALADS
« Reply #4 on: July 20, 2004, 01:10:15 PM »
Creamy Coleslaw.

3/4 cup Mayonnaise
2 tablespoons sugar
1 tablespoon vinegar
Little oil(3 tablespoons)
Pinch of salt
Little pepper(if desired)
1 tablespoon lemon juice
1 large cabbage (finely shredded)
1 large onion(shredded)
6 large carrots(grated)
3 or 4 boiled eggs.


Method.[/b]

Blend mayonaise,sugar,vinegar and oil.Add salt,pepper and
lemon juice.Stir it until it becomes smooth.
Put the eggs in a bowl and slice them,then add into the smooth mixture.
Place the shredded cabbage,carrots and onions together in a bowl.
Pour the dressing over them and toss until they are well coated.
Refrigerate and it will be ready in some few minutes.
Surely after suffering comes enjoyment

Offline Hafsy_Lady

  • Super Member
  • *****
  • Join Date: Jan 2003
  • Location: Unknown
  • Posts: 787
  • Gender: Female
    • View Profile
SALADS
« Reply #5 on: July 22, 2004, 12:42:48 AM »
owwwwwwwwww I JUST LOVE COLESLOW. God! am craving for it..........Thank God I got some in my fridge.........be right back :wink:
.............................
................................................
...........................................................Am back.......oops my fork fell. No need to wash it, the carpet is clean. Mhmmmmmmmmmmmmmm
wallahi dadi............it tastes even better when its real cold.
A'a Gogaganka easyyyyyyyyyyyy! Stop salavatingggggggggg.


Twinkle...........I love corriander, cant I just make plain corriander salad without the cous cous?
What you see is what you get[/b]

Offline admin

  • Administrator
  • Super Member
  • *****
  • Join Date: Apr 2004
  • Location: Kano, Nigeria.
  • Posts: 639
    • View Profile
    • http://www.qs-corp.com
SALADS
« Reply #6 on: January 07, 2006, 10:59:58 PM »
Hello Hafsy_Lady. I am angry with angry and I am going to delete angry's post...
Kaini Kano ko a buhun barkono!!!

Offline HUSNAA

  • Super Member
  • *****
  • Join Date: Dec 2005
  • Location: In Limbo
  • Posts: 2944
  • Gender: Female
  • Life's but the blink of an eye:spend it gratefully
    • View Profile
SALADS
« Reply #7 on: April 12, 2006, 11:25:51 AM »
Quote from: "Twinkle"
Kitkat, I personally always make salad but not lebanese salad but it contains line. And just like gogganka said they use lotta vinegar.
Corrider - 5 bunches
Spinach - 2 bunches
2 green peppers
2 yellow peppers
2 red peppers
1/2 onions
sunflower oil
2 lemon
I use corriander alotttttttttt of fresh corriander.
By the way I have to say Gogannaka am impressed. How you know all these?  


Sounds yummy twinkle. Now lets see. This recipe na for masu hannu da shuni. So how  to modify it for us average nigerians?  Can we substitute  the couscous for Garin kwaki, the corriander for lansir and the sunflower oil  for man gyada? (soak the kwaki till its really soft then drain it and spread out for a few mins for grains to unstick or  till it starts to dry out again.
Ghafurallahi lana wa lakum

Offline mlbash

  • Super Member
  • *****
  • Join Date: Jul 2004
  • Location: kano
  • Posts: 808
    • View Profile
SALADS
« Reply #8 on: June 09, 2006, 09:33:05 PM »

 uhm.......one substitude 'll spoil everything, why not forget it if you can't afford the right excipients? :lol:
t is my intention to make the neglected aspect of our societies viable

Offline HUSNAA

  • Super Member
  • *****
  • Join Date: Dec 2005
  • Location: In Limbo
  • Posts: 2944
  • Gender: Female
  • Life's but the blink of an eye:spend it gratefully
    • View Profile
SALADS
« Reply #9 on: June 09, 2006, 09:49:14 PM »
Hah!!! :shock:
Variety is the spice of life aka ce, ko ba haka bane? If you can't substitute, how can new dishes  be invented? And which one of the ingredients will spoil the salad? Certainly not garin kwaki since you can prepare a 'traditional' or locally invented salad with garin kwaki. These days har lettuce tomatoes and ofcourse onions a ke hada wa a cikin garin kwaki. Lansir tastes slightly like parsley. I think it belongs to the same herb family as parsley and corriander. Bayan haka, corriander is really an acquired taste, not many ppl can relish its taste, unless you get used to eating it. And Man gyada is a staple anyway and I doubt one will notice the difference iin taste especially if the sunflower oil is tasteless ( I have never tasted sunflower oil). So why give up on a good thing?
Ghafurallahi lana wa lakum

Offline mlbash

  • Super Member
  • *****
  • Join Date: Jul 2004
  • Location: kano
  • Posts: 808
    • View Profile
SALADS
« Reply #10 on: June 11, 2006, 02:10:04 PM »
:lol:
 wai! lalala! kodayake dai wai ance abu namu......................... you must be a good cook.
t is my intention to make the neglected aspect of our societies viable

Offline HUSNAA

  • Super Member
  • *****
  • Join Date: Dec 2005
  • Location: In Limbo
  • Posts: 2944
  • Gender: Female
  • Life's but the blink of an eye:spend it gratefully
    • View Profile
SALADS
« Reply #11 on: June 11, 2006, 03:41:38 PM »
Absolutely!!!!!!!! :D  :D  :D  :D
Ghafurallahi lana wa lakum

Offline gogannaka

  • Global Moderator
  • Super Member
  • *****
  • Join Date: May 2003
  • Location: Kano
  • Posts: 3693
  • Gender: Male
    • View Profile
SALADS
« Reply #12 on: November 10, 2006, 09:00:09 PM »
Could we call zogale,rama,lamsir salads?
Surely after suffering comes enjoyment

Offline HUSNAA

  • Super Member
  • *****
  • Join Date: Dec 2005
  • Location: In Limbo
  • Posts: 2944
  • Gender: Female
  • Life's but the blink of an eye:spend it gratefully
    • View Profile
SALADS
« Reply #13 on: November 11, 2006, 08:22:16 PM »
No U can't call them salads, because salad is a name for a mixture of a variety of either vegetables or fruits or both. That is why we have fruit salads, or vegetable salads. I believe we can have a cereals salad as well if we mix a variety of cereals as in a muesli.
Lamsir is a herbaceous plant, so it can be called a herb. Zogale is a woody plant, I am not sure about the rama, but I should think  it is also a woody plant. I dont know the culinary name for woody plants either; maybe leaf vegetables......?
Ghafurallahi lana wa lakum

Offline gogannaka

  • Global Moderator
  • Super Member
  • *****
  • Join Date: May 2003
  • Location: Kano
  • Posts: 3693
  • Gender: Male
    • View Profile
SALADS
« Reply #14 on: November 11, 2006, 09:56:42 PM »
O.k i was actually referring to their respective 'kwados'. As in they are mixed with kuli-kuli,onions e.t.c.I believe we can call it a salad also cos it kind of a concoction.
Surely after suffering comes enjoyment

 


Powered by EzPortal