Hi Suzanne! When I was younger, my mom used to add hwajjeh (spice) to the butter as it boiled. And yes, I remember her adding a can of Crisco. We obviously used the samneh to make all our foods like mensef and such but is there a downside to adding hwajjeh? I know you can't use a spiced clarified butter for baking desserts and such since the flavor will be strong but what are your thoughts? Also, what are your thoughts on using the creamier European butters versus standard butters? Will you yield the same results? Is it tastier?
ست سوزان بدور عليك من مده كبيره كنت من المتابعين وبعد شويه انشغلت وافتكرتك لما كنت عاوزه اعمل كبه فى الصينيه لكن للأسف ضعتى منى فرحت اوى لما لاقيت النهارده الصبح يا رب تكونى بخير love you 🥰
I was just sitting enjoying Jerusalem, bread and hummus picked up from my local Palestinian restaurant and wondered how it was made. Thank you for sharing your recipe and culture.
Hello, I am gonna make this nabulsi cheese to make some kanafeh but I have a question- I'm using a powder rennet which says to use 1 sachet for 4 litres of milk. however using two would be too much so what do I do? I could get liquid rennet but it's double the price :(
Actual ghee in India, Pakistan and Bangladesh is made through ancient Indian vedic method called bilona method limited to rural areas only quite rare in the cities, i don't know how Egyptians make, i don't know Ancient Egyptian copts used to make it or not
Hi Suzanne, hope you are well. Today I tried your cauliflower with tahini recipe, just wanted to say thank you and I loved it .. the orange zest and juice gave it a MODERN KICK which I love and I had to write this before I finish .. I had to… thank you again 😀
