tag:blogger.com,1999:blog-5262628558438346351.post3242667620616074697..comments2024-03-27T04:35:13.158-05:00Comments on Desert Candy حلويات الصحراء: Tamarind-Glazed Pearl OnionsMercedeshttp://www.blogger.com/profile/00097330009175643958noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-5262628558438346351.post-59621414701726455202010-10-26T13:54:59.715-05:002010-10-26T13:54:59.715-05:00Hi Mercedes!
I´m soooo glad I foound your chat! ...Hi Mercedes!<br /><br />I´m soooo glad I foound your chat! I´m trying to make my first batch of ou as we speak! I have my mother-in-law´s recipe which is never totally trustable, and I have the "Aromas of Aleppo" book. In the book, the tamarind is left in wayet 6-8 hrs, then you work it with your hands to remove the pulp from the pits and pass the whole thong through the cheese cloth. The recipe doesn´t explain if you should squeeze so that some of the pulp goes through the cloth, or if you just use the water. My mother-in-law´s ou is transparent and beautiful. She says that she leaves the tamarind in water for 36 gours. She doesn´t work it at all. She passes it through a colander and then she passse it rhough the cheese cloth. She says that she only uses the water (to then cook with the sugar etc). I would much appreciate your recipe. Is your ou transparent?<br />Best-<br />DianaDianahttps://www.blogger.com/profile/03593804243792313776noreply@blogger.comtag:blogger.com,1999:blog-5262628558438346351.post-30146400564807217482007-12-21T16:40:00.000-05:002007-12-21T16:40:00.000-05:00I saw a recipe for ou in the book "Aromas of Alepp...<I> I saw a recipe for ou in the book "Aromas of Aleppo" (great book, by the way), but alas, no access to fresh tamarind... <BR/>Thank you so much for the Tamicon tip!!!</I>Navahttps://www.blogger.com/profile/03594536242955214557noreply@blogger.comtag:blogger.com,1999:blog-5262628558438346351.post-61421367925768102842007-12-20T22:16:00.000-05:002007-12-20T22:16:00.000-05:00Bri- I had no idea tamarind was part of Mexican cu...Bri- I had no idea tamarind was part of Mexican cuisine, but now that you say it, I remember the Mexican tamarind sodas and candies and it makes total sense. Thanks for that reminder!<BR/><BR/>DP- it seems like so many cultures (except American !!) use tamarind, the margaritas are a great idea!<BR/><BR/>Meeso- sounds like this recipe's right up your alley!<BR/><BR/>Hillary- is it possible to cook and not like onions??!! Anyway, I hope you give this a try and maybe change your mind, onions can have lots of sweet and complex flavors.<BR/><BR/>Wild Thyme- oh no, I love the pearl onions, but I bet you could make this with other onions (cippoline or sliced larger onions) if you prefer. Salameh!<BR/><BR/>Astra- I know exactly what you mean, my jar of tamarind has been languishing for quite a while, but once I started cooking Aleppian cuisine it's been in high rotation, and now I can think of a zillion uses for it. Luckily it keeps well though.<BR/><BR/>Nava- in my experience ou is pretty much just like tamarind concentrate, which you can buy in many groceries. I usually use Tamicon brand, which you can get at most international groceries or Whole Foods. If you have access to fresh tamarind you can also make your own ou, let me know and I'd be happy to send you a recipe.Mercedeshttps://www.blogger.com/profile/00097330009175643958noreply@blogger.comtag:blogger.com,1999:blog-5262628558438346351.post-56604537688471133412007-12-20T20:05:00.000-05:002007-12-20T20:05:00.000-05:00That brings memories!!! my father was from Aleppo,...<I>That brings memories!!! my father was from Aleppo, and <B>ou</B> was part of my childhood - any idea where I can find this treasure?</I>Navahttps://www.blogger.com/profile/03594536242955214557noreply@blogger.comtag:blogger.com,1999:blog-5262628558438346351.post-68888342027258411852007-12-17T13:51:00.000-05:002007-12-17T13:51:00.000-05:00Wow, this recipe looks delicious! I'm always looki...Wow, this recipe looks delicious! I'm always looking for new ways to use the giant jar of Tamarind concentrate in my pantry, which, admittedly, often pines away for want of a recipe... Thank you for giving me a new dish to try!Astra Librishttps://www.blogger.com/profile/17875529379234934319noreply@blogger.comtag:blogger.com,1999:blog-5262628558438346351.post-34339063053269751772007-12-15T21:29:00.000-05:002007-12-15T21:29:00.000-05:00Kifik! I am normally grossed out by the texture of...Kifik! I am normally grossed out by the texture of pearl onions, but this recipe makes me want to give them another try!<BR/><BR/>Thanks for writing, and its great to see other arabic food bloggers! <BR/><BR/>Salaam, <BR/>Katekateza'atarhttps://www.blogger.com/profile/03700204993413949186noreply@blogger.comtag:blogger.com,1999:blog-5262628558438346351.post-10592080174631083922007-12-14T17:42:00.000-05:002007-12-14T17:42:00.000-05:00I usually don't like onions but this dish looks FA...I usually don't like onions but this dish looks FANTASTIC! I love the tamarind flavors and you make those pearl onions look beautiful.Hillaryhttps://www.blogger.com/profile/04281779182486439515noreply@blogger.comtag:blogger.com,1999:blog-5262628558438346351.post-69031702733963490932007-12-14T16:25:00.000-05:002007-12-14T16:25:00.000-05:00I love the flavor of tamarind...I love pearl onion...I love the flavor of tamarind...I love pearl onions...This looks perfect!Dorihttps://www.blogger.com/profile/13264576743630783877noreply@blogger.comtag:blogger.com,1999:blog-5262628558438346351.post-46366835169867017162007-12-13T21:23:00.000-05:002007-12-13T21:23:00.000-05:00This looks great. I love tamarind and using it of...This looks great. <BR/><BR/>I love tamarind and using it often in my Thai cooking, but now I can expand my horizons! <BR/><BR/>I have also discovered tamarind margaritas! Tamarind concentrate works perfect in place of sweet and sour mix in drinks :-)dphttps://www.blogger.com/profile/09255384036992381006noreply@blogger.comtag:blogger.com,1999:blog-5262628558438346351.post-72587995878724858362007-12-13T19:33:00.000-05:002007-12-13T19:33:00.000-05:00Wow, Mercedes, these look delicious! I had no ide...Wow, Mercedes, these look delicious! I had no idea Tamarind was used in Middle Eastern cuisine. I've had it a lot in Thai and Mexican food, so it's a big surprise that it's native to Africa. Being vegetarian I won't have any roast beast of any kind on my plate, but I'm sure they would be fabulous with mashed potatoes or roasted squash. Yum! Thanks so much for submitting it to Tastespotting, so I could be reminded of your inspiring recipes.Brihttps://www.blogger.com/profile/01198354106187448775noreply@blogger.com