tag:blogger.com,1999:blog-26866567.post2297030815919029124..comments2008-10-02T03:53:38.139+03:00abufareshttp://www.blogger.com/profile/05528721595411746558abufares@abufares.netBlogger19125tag:blogger.com,1999:blog-26866567.post-80759586332969167292008-10-02T03:53:00.000+03:002008-10-02T03:53:00.000+03:00abu fares,<BR/><BR/><BR/>eintum ballaf khair<BR/><BR/>You mean the bunnies that look like the deminative brain Sarah Palin? Balch...Az3ar's Fanhttp://www.blogger.com/profile/00048550423855826916noreply@blogger.comtag:blogger.com,1999:blog-26866567.post-69302810204133683542008-10-02T03:09:00.000+03:002008-10-02T03:09:00.000+03:00Thank you, Abu Fares for the recipes. I actually have a book called Damascus: Taste of a City by Rafik Schami and his sister, Marie Fadel. I noted that many of the recipes are quite similar to the Greek dishes I have prepared. The Syrian dishes have a little more garlic and use some different spices...but more or less the same veggies and meat. As for the Haggis...I've never actually prepared it myself but as a nod to my Scottish heritage I buy a haggis from a local butcher each January for Robert Burns day (a Scottish Poet - he wrote Auld Lang Syne). Your recipe sounds intriguing and when I gather the nerve to play with intestines, I'll give it a whirl!! ;)Piscean Rubblehttp://www.blogger.com/profile/11095207711727918196noreply@blogger.comtag:blogger.com,1999:blog-26866567.post-44296518075299506192008-10-01T19:04:00.000+03:002008-10-01T19:04:00.000+03:00@Az3ar's Fan<BR/>Kol 3am Wa Anti Bi Kheir.<BR/>Come on, a bunny after all graces the cover page of one of the best selling magazines in the world. Don't tell me they are inedible?!abufareshttp://www.blogger.com/profile/05528721595411746558noreply@blogger.comtag:blogger.com,1999:blog-26866567.post-4685850209106173062008-10-01T19:02:00.000+03:002008-10-01T19:02:00.000+03:00@Om Anastasio<BR/><BR/>You're right about the bones. Although I prefer the wilder side of life myself I think that eating rabbit without the bones let you concentrate more on the succulent taste.<BR/>As for the Scottish Eggs, it was on that day that I've heard about them for the first time. They turned out delicious and everyone in the family agreed that we should do it again.<BR/>If you'd like to try some Middle Eastern dishes yourself I found www.quakersa.com to have some nice and easy to follow recipes.<BR/>As for the famous Scottish Haggies, why don't you take a look at our version:<BR/>http://www.abufares.net/2006/08/asheh-of-tartous-stuffed-sheep.htmlabufareshttp://www.blogger.com/profile/05528721595411746558noreply@blogger.comtag:blogger.com,1999:blog-26866567.post-74329403483264459492008-09-30T18:59:00.000+03:002008-09-30T18:59:00.000+03:00Look at what I found:<BR/><BR/>http://bashcakesanddesserts.blogspot.com/Az3ar's Fanhttp://www.blogger.com/profile/00048550423855826916noreply@blogger.comtag:blogger.com,1999:blog-26866567.post-80368497339733864432008-09-30T18:56:00.000+03:002008-09-30T18:56:00.000+03:00A bunny and a baby cow. I think I will pass.Az3ar's Fanhttp://www.blogger.com/profile/00048550423855826916noreply@blogger.comtag:blogger.com,1999:blog-26866567.post-88703220989974977312008-09-30T15:22:00.000+03:002008-09-30T15:22:00.000+03:00Abu Fares!! This sounds so delicious!! I cook rabbit once in a while...introduced to me by my husband - usually in the slowcooker. Its very good but I hate the bones. Om Fares's recipe is great because you de-bone!! YEAH!! I was very surprised to see Scotch Eggs as a plate on a Syrian table...the Scots aren't exactly known for their gastronomic delights aside from Haggis and Shortbread!! ;) Anyway, a very Happy Eid to you and your family!! Om AnastasioPiscean Rubblehttp://www.blogger.com/profile/11095207711727918196noreply@blogger.comtag:blogger.com,1999:blog-26866567.post-80188700881426966712008-09-29T00:16:00.000+03:002008-09-29T00:16:00.000+03:00Abufares, I used to catch nice size BURI(mullet) at the Jable´s bay, but as you know most of oure sea life was killed wiht dinamite, it is very very sad but that is how it is, I remember Syria with its beautiful river all were clean and full of life,I know them from Khamishli to Kasab, to Mzarib in south Sueda, some are dry some dead, none alive any more,you said it ,the futere generation will not have what we had, some times I remember ABU ALLA AL MAARI, I dont blame anyone, we want cars, energy, luxery, the economy must continue growing to offer jobs and food for more and more people, eaven here in Brasil it is getting worst, the heavy monoagiculter is killing every palm of soil, soya to feed milions of chinese and suger cane to produce metanol, thats why I fish ,twice or three times aweek,<BR/>lêAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-26866567.post-17430901454044482492008-09-28T14:32:00.000+03:002008-09-28T14:32:00.000+03:00@JGM<BR/>Wallahi nothing in the world is as endearing as the aroma of our bread. We take so many things for granted when we have them right under our nose. Take it from me, I fell in love with Tartous when I lived away. Now, and despite all the nuisances of living here in Syria, the freshly baked bread alone makes it worthwhile.<BR/>Thank you for dropping by.abufareshttp://www.blogger.com/profile/05528721595411746558noreply@blogger.comtag:blogger.com,1999:blog-26866567.post-42541921146447063942008-09-28T14:28:00.000+03:002008-09-28T14:28:00.000+03:00@LÊ<BR/>That's Fares alright enjoying his first fishing outing with me. There's very little (sea) rod fishing left in Syria I'm afraid. When I was his age we would go to the Tartous port and catch handsome Bouri fish at 1/2 kg a piece.<BR/>These days are gone for good.abufareshttp://www.blogger.com/profile/05528721595411746558noreply@blogger.comtag:blogger.com,1999:blog-26866567.post-36791347820384116112008-09-28T14:23:00.000+03:002008-09-28T14:23:00.000+03:00@w.b. yeats<BR/>That's it. You really had to get me out of your system to start cooking, sort of :-)<BR/>We love garlic too. October, my favorite month, is almost here. I love to go out with friends, enjoy the great outdoors, good food and spirited drinks.<BR/>I'll think of you, as always.abufareshttp://www.blogger.com/profile/05528721595411746558noreply@blogger.comtag:blogger.com,1999:blog-26866567.post-73652645836870162732008-09-28T12:23:00.000+03:002008-09-28T12:23:00.000+03:00Abufares, the aroma of the bread you have separated is lingering in this very same room I'm sitting in...I can almost touch and feel the love radiated from each half...<BR/>Eid KareemJGMhttp://www.blogger.com/profile/07006985362873821979noreply@blogger.comtag:blogger.com,1999:blog-26866567.post-79951659091191447462008-09-28T00:56:00.000+03:002008-09-28T00:56:00.000+03:00Abufares, is that your son with the fishing rod? <BR/>i just returned from a fishing trip neer sao paulo , rainy and cold day, no fish, I,M wet and hungy, and you show me such a thing,<BR/>LÊAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-26866567.post-83860130081532725842008-09-27T18:09:00.000+03:002008-09-27T18:09:00.000+03:00LOL! I did not start to cook until my last year in USL. Did You know I was in the hospital at the beginning of my senior year? Twisted ovary... Anyway, when I came out of the Hospital I decided to live a healthier life. No more fast food, a lot less alchohol (only wine, which limitted my intake beacuse it was too expensive for me then) and a lot of bycicle riding, since after the operation I could not dance ballet for the whole semester.<BR/><BR/>It was THEN that I realized I enjoy cooking : ) !!!!<BR/><BR/>Anyway, I hope you like it beacuse this is really my recipe. Puertorricans use a lot more garlic and tomato sauce... which is good too, but I'm allergic to garlic now.<BR/><BR/>I hope your last 3 days of Ramadan are peaceful, and that the family and you are well.<BR/>cariños<BR/><BR/>w.b. yeatsAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-26866567.post-19704543847016684942008-09-27T15:18:00.000+03:002008-09-27T15:18:00.000+03:00@w.b. yeats<BR/>How come you didn't show me your talents (in the kitchen) back then???<BR/>Anyway, your recipe looks delicious and I'll try it out.<BR/>Om Fares is not a huge fan of rabbit recipes. She prefers fish and poultry over all other types of meat. I, on the other hand, like to cook wild meat in general and love to experiment with exotic ingredients and tastes.<BR/>The next rabbit I bag will be treated the Puerto Rican way.abufareshttp://www.blogger.com/profile/05528721595411746558noreply@blogger.comtag:blogger.com,1999:blog-26866567.post-91350948254439239882008-09-27T15:09:00.000+03:002008-09-27T15:09:00.000+03:00Conejo estofado a la Puertorrican:<BR/><BR/>A- 2 lbs of cleaned rabbit cut in pieces ( you can add the heart and gizzards if you like, some people that I know don't use it... but they do give the sauce a lot of flavor)<BR/><BR/>B- 1 big Shallot diced<BR/> 1 tbs. virgin olive oil<BR/><BR/>C- Sun Dried tomatoes<BR/> 1 tbs. salt<BR/> 1/4 cup balsamic vinegar<BR/> 5 pimento stuffed olives<BR/> 2 tbs. small capers<BR/> 1 1/2 tbs. pine nuts<BR/> 3 to 4 bay leaves<BR/> 5 prunes or 1/4 cup of dried cranberries<BR/> fresh cilantro<BR/> ground pepper to taste<BR/><BR/>D- 5 small white or red potatoes with skin diced<BR/> 1 big carrot diced<BR/> 1 cup of chicken broth<BR/> 2 cups of a good dry white wine (I use Albariño)<BR/><BR/>1- Wash the rabbit pieces, pat drie with paper towel and put on a big deep skillet with the shallot and olive oil on high temperature. Toss until de shallot turnes to clear color.<BR/><BR/>2- Add ingredients included in C. Put on high temperature until it boils. Reduced heat, cover and let it cook for 30 minutes, or until rabbit is tender enough when pinched with a fork.<BR/><BR/>3- Add ingredients in D and mixed and cook in High Temp. until it boils. reduced heat, cover and cook until potatoes are tender.<BR/><BR/>4- Uncover and let it boil in medium heat until the sauce thickens.<BR/><BR/>Hope Om Fares lis interested in this version of Rabbit Stew enough to try it. We eat it with white rice or couscus. <BR/><BR/>: )<BR/><BR/>w.b. yeatsAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-26866567.post-43167710647217384932008-09-27T14:42:00.000+03:002008-09-27T14:42:00.000+03:00Thank you Abu FaresAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-26866567.post-12079673173940727152008-09-26T21:03:00.000+03:002008-09-26T21:03:00.000+03:00Eid Sa'id to you as well my dear Mariyah.<BR/>The rabbit was heavenly, the Scottish Eggs out of this world. 3 or 4 more days to go :-)abufareshttp://www.blogger.com/profile/05528721595411746558noreply@blogger.comtag:blogger.com,1999:blog-26866567.post-29523710749600309302008-09-26T17:02:00.000+03:002008-09-26T17:02:00.000+03:00You're killing me, Abu Fares! I had to run up and down the hall to distract my hunger!! :) How mouthwatering!! Eid Sa'id to you and your beautiful family.:)Mariyahhttp://www.blogger.com/profile/12607860742976353292noreply@blogger.com