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Charlie Tokyo's Profile

Title Last Reply

Instant Salep (Sahlab)

Oh, I got the instant sahlab mix just from a Mediterranean grocery store. Even the WalMart in my hood sells it.

Feb 16, 2013
Charlie Tokyo in General Topics

Lemon Drop Plum???

Has anyone heard of these before? What do they taste like? I seen them in the grocery store, but do not usually buy fruit from the the grocery store. Thanks in advance.

Feb 09, 2012
Charlie Tokyo in General Topics

Leaving Batter w/Eggs Out?

Yes, the recipe does contain yeast. It is a Qatayef recipe (arab pancakes). Thanks for the egg idea. I did not think of that.

Jan 01, 2012
Charlie Tokyo in Home Cooking

Leaving Batter w/Eggs Out?

Hi, thanks in advance. Can a batter containing uncooked eggs be left out at room tempertaure for 3 hours to rise? Or, should it be put in the fridge to rise?

Dec 31, 2011
Charlie Tokyo in Home Cooking

Open Face Qatayef (Arab Pancakes)

Hi, thanks in advance. Has any one made the open faced version of Qatayef? I seen a recipe for them spread with ghee and sprinkled with cinnamon sugar. I want to try them, but I not sure if you flip this version. The recipe did not specify.

Dec 28, 2011
Charlie Tokyo in Home Cooking

Help with Kafta

Hi. Thanks in advance. I fried Kafta tonight, and it was a disaster. Smoke everywhere, etc... The 2 things I need help with is first, does the ground meat have to put through a food processor? Both May S. Bsisu's The Arab Table and Christiane Dabdoub Nasser's Classic Palestinian Cookery specify adding the meat to a food processor, but I do not own one. Secondly, both texts instruct to heat the oil on high. I have an electric range, and set it at 8. Should I use a lower setting next time? I think it may have been to high, but I did not want to under cook the meat (instructions say 5 minutes per side).

Dec 25, 2011
Charlie Tokyo in Home Cooking

Sage Tea Using Fresh...?

Hi, thanks in advance. What are the steps when making sage tea using fresh sage leaves? For example, does one have to wash the leaves or crush them?

Dec 22, 2011
Charlie Tokyo in General Topics

Simple food which you love

Labneh with garlic spread on Markouk bread stuffed with tomatoes and cucumbers.

Dec 03, 2011
Charlie Tokyo in General Topics

Reconstitute Tahini [moved from General Topics]

Hi, thanks in advance. Does any one know how to reconstitute that approximate 1/4" solid layer of tahini that is always left in the bottom of the jar? Can you just mix it with water or something? I do stir my tahini, and store it upside down.

Dec 03, 2011
Charlie Tokyo in Home Cooking

Instant Salep (Sahlab)

Thanks. The shredded coconut sounds awesome.

Nov 23, 2011
Charlie Tokyo in General Topics

Instant Salep (Sahlab)

Hi, thanks in advance. Has any one made instant Sahlab? Everytime I make it, it comes out too thick (more like a pudding than drink). I thought a shorter cooking time might make it thinner, but it did not work.

Nov 23, 2011
Charlie Tokyo in General Topics

Fried Halloumi Cheese

I'm going to try this. Thanks.

Nov 20, 2011
Charlie Tokyo in Cheese

Fried Halloumi Cheese

How do you fry Halloumi cheese? I heated a large frying pan, and liberally coated it with olive oil. If you have ever fried Halloumi cheese you know what happened next. What a mess. I thought maybe I should patting the Halloumi dry before adding to the pan. I seen online instances where people lightly brush the Halloumi cheese with olive oil, and then place it in to a dry frying pan. Other things I seen online show adding only a small amount of olive oil to a hot pan. I guess I'll know better next time. Thanks in advance for any tips.

Nov 19, 2011
Charlie Tokyo in Cheese

Measuring Tahini???

Does it? I thought a wet measurement is less a dry measurement. For example, the water it takes to fill 1 dry cup is only about 3/4 of a liquid cup.

Sep 20, 2011
Charlie Tokyo in General Topics

Measuring Tahini???

Hi, thanks in advance. How do you measure tahini? With a dry measuring cup or a liquid measuring cup?

Sep 19, 2011
Charlie Tokyo in General Topics

Poopa Dweck's Foul Mudammas

I did not realize the book does have a photo (I got the recipe off a website). I think I just cut up too much parsley. Her example did not have as much. Thanks.

Aug 24, 2011
Charlie Tokyo in Home Cooking

Poopa Dweck's Foul Mudammas

Has any one made Poopa Dweck's version of Foul Mudammas (Aromas of Aleppo)? If so, could you please post a pic. Thanks in advance.

Aug 17, 2011
Charlie Tokyo in Home Cooking

White Pita Bread Fiber Content???

I'm not sure if they export to other states, but they do have a website where they sell products. The ingredients read as follows:
flour and whwat flour
niacin benozoperoxide
iron
thiamine monostrate
ascorbic acid
alpha amylase
riboflavin folur acid
water
sugar
yeast
salt

Aug 13, 2011
Charlie Tokyo in General Topics

White Pita Bread Fiber Content???

It taste great. New Jasime Bakery is the best. That is saying a lot with all the bakeries in Dearborn, MI.

Aug 12, 2011
Charlie Tokyo in General Topics

White Pita Bread Fiber Content???

Is that possible? According to the Nutrition Facts on New Jasmine Bakery's white pita bread, each piece has 5g of fiber. I mean an apple only has 3-5 grams of fiber.

Aug 11, 2011
Charlie Tokyo in General Topics

Cortas Eggplant Baba

Has any one ever made Cortas' Eggplant Baba from the can? Did you use a blender to combine the can ingredients with the lemon juice and garlic? Does anything need to be done to the garlic before adding it to the can ingredients? Thanks in advance.

Apr 23, 2011
Charlie Tokyo in Home Cooking

Different Color Bulgurs (Bulk vs. Packaged)?

Does any one find bulk bulgur better tasting than the packaged stuff (or vice versa)? I've been buying packaged Bulgur by names like Duru (made in Turkey), but have been curious about bulk bulgurs. Some are much lighter yellow in color, even in same coarseness, while some are darker. I do not know if it really matters. Just curious. Thanks in advance.

Mar 14, 2011
Charlie Tokyo in General Topics

Greek and/or General Mediterranean Groceries in MI (Oakland County)

Thanks I will have to check them out. International Market had some really good finds such as Kyknos tomato paste and Dodoni cheese.

Mar 14, 2011
Charlie Tokyo in Great Lakes

Greek and/or General Mediterranean Groceries in MI (Oakland County)

I am looking for imported Greek cheeses, quality orzo (i.e. Misko), halva, olive oil, olives, bread, honey, etc... I amnot familiar with Sterling Hts, but have read some good reviews of International Food.

Feb 02, 2011
Charlie Tokyo in Great Lakes

Greek and/or General Mediterranean Groceries in MI (Oakland County)

Thanks. A Google search did turn up International Food. I will have to check them out. They sound similar to Mediterranean Market in Ann Arbor. I go there a lot.

Feb 02, 2011
Charlie Tokyo in Great Lakes

Greek and/or General Mediterranean Groceries in MI (Oakland County)

Hi, thanks for any replies in advance. Does any one know of any Greek and/or Mediterranean grocery stores in the Clawson, Troy, and/or Berkley, MI area?

Feb 02, 2011
Charlie Tokyo in Great Lakes

Sweet or Sour Trahanas for Breakfast???

Any suggestions? I think most people use sweet trahanas for breakfast, but I am not certain. Thanks in advance.

Dec 27, 2010
Charlie Tokyo in General Topics

Mjeddrah, Hot or Cold?

Thanks for the responses. The reason why I posted the question is because I was told that traditionally in the Mediterranean World, it is a cold dish.

Oct 09, 2010
Charlie Tokyo in General Topics

Mjeddrah, Hot or Cold?

Thnaks for the responses.

Oct 03, 2010
Charlie Tokyo in General Topics

Mjeddrah, Hot or Cold?

Hi. How do you eat your Mjeddrah, hot or cold?

Oct 02, 2010
Charlie Tokyo in General Topics