Kurdishlemonade Recipes
KURDISH LEMONADE
For best results you will need Omani Lemons which are in fact sun dried limes. In Persian the same name is used for limes and lemons (limoo). Lemon would be called "limoo zard" (yellow lime). So when they translate, they call both limes and lemons "lemon". It is known to Persians that when you say "dried lemons" in English, you really mean "sun dried limes." you can get them at most Middle Eastern/Turkish store.
Provided by Stacia_
Categories Punch Beverage
Time 15m
Yield 6-10 serving(s)
Number Of Ingredients 9
Steps:
- Boli dry lemons in about 6 cups of water.
- Squeeze the juice from the fresh lemons and sweeten to taste with the sugar.
- Add the orange blossom water, rose water, honey and the mint, and stir or shake well together.
- Pour a little into a tall glass and fill with water or soda and ice.
Nutrition Facts : Calories 130.8, Fat 0.5, SaturatedFat 0.1, Sodium 5.5, Carbohydrate 41.7, Fiber 7, Sugar 25.9, Protein 1.9
KURDISH-SULEIMANY STYLE RICE
this is a very famous dish in Suleimany- Iraqi Kurdistan and it tastes so good when served with chicken/meat and any sauce of your choice.
Provided by Lona M.
Categories Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- chop the onion.
- add the vegetable oil to a pot/sauce pan.
- add the onion to the oil and let it fry until it's brown.
- if your rice (medium grain as in the picture) needs soaking or washing, do this while you add water and salt to the fried onions and wait for the water to boil.
- once the water boils, add the rice and cover it, don't leave it, remove the lid every now and then and thoroughly stir the rice until it absorbs the water.
- all this time your stove should be on the high heat level, now when the rice absorbs the water, you put it on low-medium heat (not too low, you know your stove better than I) and cover it. Let it cook for 20 minutes, then stir it in a way that the bottom part becomes on the top. Taste it, if it's well-cooked, it's done, if not, cover it for 5-10 more minutes. If you feel it's too hard or too dry (some rices need more water) add little water and cover it for 10 more minute.
- leave the rice on the stove after the 20 minutes for 3 minutes or so before you serve it. You can turn off the stove meanwhile or keep it on. You should add enough salt to the water and if the amount of oil is too much you can lessen it or increase it. It will taste better if it contains enough oil. Serve it with meat and broth or with chicken and cooked vegetable soup and salad or any other thing for more flavour.
Nutrition Facts : Calories 521.6, Fat 18.8, SaturatedFat 2.5, Sodium 5.5, Carbohydrate 79.7, Fiber 1.8, Sugar 1.1, Protein 6.7
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