tag:blogger.com,1999:blog-26866567.post6252234556544901725..comments2010-07-19T09:57:22.983+03:00abufareshttp://www.blogger.com/profile/05528721595411746558abufares@abufares.netBlogger54125tag:blogger.com,1999:blog-26866567.post-42775225918086314122009-05-28T10:10:00.404+03:002009-05-28T10:10:00.404+03:00@Summer<br />Thank you for your visit. I've taken a look at your delicious site and felt so hungry afterward.<br />Only the last photo is mine.The first two were picked from the web.<br />I've posted many recipes so far and you can take a look at the under the Food Label:<br />http://www.abufares.net/search/label/foodabufareshttp://www.blogger.com/profile/05528721595411746558noreply@blogger.comtag:blogger.com,1999:blog-26866567.post-57012728583505517952009-05-28T08:44:38.331+03:002009-05-28T08:44:38.331+03:00wow...really impressive when a guy cooks such meal! the photos look great and i am sure it tasted even better than it looked. have you published more recipes on your blog? would be interesting to see. thanks for sharing.Summerhttp://mimicooks.com/2008/02/stuffed-zucchinis-with-yogurt-sauce.htmlnoreply@blogger.comtag:blogger.com,1999:blog-26866567.post-22445785327637589202009-05-21T10:25:11.520+03:002009-05-21T10:25:11.520+03:00@From VA<br />I'm so glad the Koussa you made turned out really good.<br />But you should know this about koussa already, the smaller the better :-)abufareshttp://www.blogger.com/profile/05528721595411746558noreply@blogger.comtag:blogger.com,1999:blog-26866567.post-79906709558836869522009-05-21T07:29:51.703+03:002009-05-21T07:29:51.703+03:00I guess there is no Kousa like the syrian ones. Easier and faster to prepare. Abu Fares, ya Abu Fares, law tshouf shu 3milt fiyi.... I had to try the Kousa bleaban. It took me about 3 and 1/2 hours to get the food on the table. The reason behind that was tha small whole of the Kousaa. tala3 dinii 2wnazal samawati. but it turned out really good. thanks. salamt from VAAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-26866567.post-23704677714170837872009-05-17T23:40:00.000+03:002009-05-17T23:40:00.000+03:00I almost missed this nice post! I had zucchinis for lunch today, ha, ha. And had some troubles at taking out the pulp. That special utensil you show would have been so useful today...<br />If some day I try to make this, I'll let you know about the results.<br />¡Saludos!Gabrielahttp://www.blogger.com/profile/03280432296207747625noreply@blogger.comtag:blogger.com,1999:blog-26866567.post-57482639170806583142009-05-17T13:02:00.000+03:002009-05-17T13:02:00.000+03:00@Lujayn<br />LOL<br />Read above Karin &amp; Isobel :-)<br /><br />Obviously your talents are not in the kitchen ;-)abufareshttp://www.blogger.com/profile/05528721595411746558noreply@blogger.comtag:blogger.com,1999:blog-26866567.post-20955553717940365792009-05-17T12:52:00.000+03:002009-05-17T12:52:00.000+03:00Abu Fares, it failed miserably. After the yoghurt boiled and I plonked in the zuchini, the yoghurt curdled. Luckily for DJ and my other guests, I had a backup meal. And we all decided your recipe, and not my cooking skills, is to blame. :))Lujaynhttp://www.blogger.com/profile/11903965150933864881noreply@blogger.comtag:blogger.com,1999:blog-26866567.post-81508460909607695342009-05-16T14:02:00.000+03:002009-05-16T14:02:00.000+03:00@GottfriedStutz<br />You're so right!!!<br />Well this is a certain way to identify Tartoussis in any case. Ask when was the last time they had olive oil. If they answer that it's more than 6 hours... well chances are they're not real.<br />Thank you for coming over.abufareshttp://www.blogger.com/profile/05528721595411746558noreply@blogger.comtag:blogger.com,1999:blog-26866567.post-2857975095656193432009-05-13T23:58:00.000+03:002009-05-13T23:58:00.000+03:002 Cups Olive Oil ,I think much better than <br />(2 tablespoon olive oil) only!<br /><br />Sa7tein!<br /><br />Olive PartyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-26866567.post-53069016036601101132009-05-13T17:26:00.000+03:002009-05-13T17:26:00.000+03:00How do you identify the difference between a Tartoussi and a Shaami? Re-read the recipe carefully....<br />Read it again....<br />Now, see? It's obvious! The Tartoussi uses olive oil in the koussa b-laban recipe whereas the Shaami uses samneh!<br /><br />Sa7tein!GottfriedStutzhttp://www.blogger.com/profile/02952310912014125693noreply@blogger.comtag:blogger.com,1999:blog-26866567.post-21096211352886143282009-05-12T03:50:00.000+03:002009-05-12T03:50:00.000+03:00اسفرجل يعود إليكم<br /><br />أعزاءنا القراء، لقد انشغلنا ببعض القضايا النضالية التي أبعدتنا عنكم لبرهة من الزمن طويلة. ولكن النضال -بما أنه أصبح مرتبطاً بالاقتصاد- يعاني الآن من ركود عالمي، مما يسمح لنا بتخصيص بعض الوقت للتواصل معكم وتزويدكم بآخر تطورات الساحة السورية والعربية والدولية. ابقوا مع اسفرجل. كل عضّة بغصّة.<br /><br />http://esfarjel.blogspot.com/Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-26866567.post-51289198698943351332009-05-11T22:13:00.000+03:002009-05-11T22:13:00.000+03:00Anonymous @ 11:28 and 11:46,<br />Thank you very much for the tips..<br />Teeny weeny koussa is available up here in Lancashire in many Asian and Arabic food stores... <br />Nevertheless, I shall check the links out, particularly the one for the seeds!..<br />Thanks again...The Syrian Brithttp://www.blogger.com/profile/13918783557049896806noreply@blogger.comtag:blogger.com,1999:blog-26866567.post-28357975953829186512009-05-10T23:46:00.000+03:002009-05-10T23:46:00.000+03:00http://shop.ebay.co.uk/items/__Zucchini_W0QQLHQ5fPrefLocZ1QQ<br />Above link ,if you want to plant seeds in your garden!<br />ThanksAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-26866567.post-3419216314273590262009-05-10T23:28:00.000+03:002009-05-10T23:28:00.000+03:00To Syrian Brit,<br /><br />I don't know where in London you can find teeny weeny koussa,<br /><br />Please try Sainsbury's .or please try this,<br /><br />http://shop.ebay.co.uk/items/__Zucchini_W0QQLHQ5fPrefLocZ1QQ_flnZ1QQ_trksidZp3286Q2ec0Q2em283<br /><br />Sahha Wa Hana.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-26866567.post-26180331871179194112009-05-10T22:59:00.000+03:002009-05-10T22:59:00.000+03:00Please try to add some Sumac,and taste.Sahha Wa Hana,<br />Cheers mate.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-26866567.post-45946919751585073672009-05-10T22:52:00.000+03:002009-05-10T22:52:00.000+03:00lê<br />Are you Syrian?<br />ThanksAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-26866567.post-245514331461967922009-05-10T16:23:00.000+03:002009-05-10T16:23:00.000+03:00Abufares, you took my back with your ugurt dish, long long time ago when i was about 6 perhas 8, we used to go to the SAJUR river for fishing, (at that time all syrin rivers were alive), on cold winter days fishing ,returning back home at night (Halab) we used to pass threu the Membeg village, and there were a small restourant, the ouneres were two Arminian brothers , there was the best LABAN dish I ever tasted, ARMAN, is the name of this dish, it is not sofisticated,so simple, only 3 ingrdients, and some salt, LAHEM GHANAM, LABAN GHANAM, BASAL, the seacret is in the quality organic products, at that times there were only organics,<br />Ala yerham hadik al ayam,<br />lêAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-26866567.post-85158575896318116802009-05-10T09:59:00.000+03:002009-05-10T09:59:00.000+03:00@Isobel<br />I saw the photo on your blog.<br />Your Koussa looks sooooo pretty.<br />I'm glad you and the kids liked it.<br />Sahha ala Albek<br /><br />http://suffonsifisms.wordpress.com/2009/05/09/cooking-kousa/<br /><br />http://suffonsifisms.wordpress.com/abufareshttp://www.blogger.com/profile/05528721595411746558noreply@blogger.comtag:blogger.com,1999:blog-26866567.post-80339515746774854092009-05-10T03:53:00.000+03:002009-05-10T03:53:00.000+03:00Me too!! I did it too!! Yummy is RIGHT!! Thanks, Abu Fares! :) The kids loved it!!Isobelhttp://suffonsifisms.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-26866567.post-63878724914545130222009-05-10T00:30:00.000+03:002009-05-10T00:30:00.000+03:00Oh Karin<br />I forgot the salt... I really forgot the salt.<br />I'm so happy yours was a success.<br />Sahha Wa Hanaabufareshttp://www.blogger.com/profile/05528721595411746558noreply@blogger.comtag:blogger.com,1999:blog-26866567.post-25031371654831858122009-05-10T00:26:00.000+03:002009-05-10T00:26:00.000+03:00I did it!! I printed out the recipe, parked it right near me at the stove ... and cooked it just the way you mention! It was YUMMY!! I think I should have added a wee bit more cinnamon and a dash of salt though (matter of individual taste) but the overall taste was truly DELICIOUS!!!<br /><br />Thanks so much dear friend ... EVERY recipe is MOST welcome and - you bet - will be tested.Karinhttp://www.blogger.com/profile/01834225120243982983noreply@blogger.comtag:blogger.com,1999:blog-26866567.post-39706973354321652009-05-09T09:40:00.000+03:002009-05-09T09:40:00.000+03:00@Anonymous<br />Thank you fort the link.<br />Unfortunately they got the cooking method all wrong.<br />I think:-)abufareshttp://www.blogger.com/profile/05528721595411746558noreply@blogger.comtag:blogger.com,1999:blog-26866567.post-85580485877205973602009-05-09T09:37:00.000+03:002009-05-09T09:37:00.000+03:00@boinky<br />Sahha w Hanaabufareshttp://www.blogger.com/profile/05528721595411746558noreply@blogger.comtag:blogger.com,1999:blog-26866567.post-52664716218071776542009-05-09T08:38:00.000+03:002009-05-09T08:38:00.000+03:00http://www.poultry.baytril.com/176/Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-26866567.post-30337796756425480152009-05-09T03:46:00.000+03:002009-05-09T03:46:00.000+03:00Looks delicious. Linked to my blogboinkyhttp://www.blogger.com/profile/14910134058143426327noreply@blogger.com