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amelita
/ May 17, 2013wow!!you are awesome !!a true artist
Anonymous
/ April 27, 2013Salam Sawsan,
I was looking for a recipe to make labneh and came across your blog ,I have to say that I am really impressed .You’re not only a great chef ,but you’re also a talented photographer and writer .Keep up the excellent work,wish you the best.
Sawsan@ Chef in disguise
/ April 28, 2013Thank you kindly!
I really appreciate you taking the time to write this sweet comment
nadda
/ April 26, 2013Salaam, I was wondering where you got the boxes that you packed the lunches in in your blog about school lunches.
naima
/ April 16, 2013Dear Sawsan,
Thank you for taking the time to review my question. I use lavash bread, the thick one that has some sort of holes. i use a metal round pan that i assume is used for that recipe because that is how i learned. Anyway yes i do brush the pan with olive oil and i even use the broth of the chicken to wet the pan as well to make the bread moist. I usually have the musakhan in the oven for about close to an hour at 350 degrees because that is what my friend told me. Unfortunately the chicken always tastes good but the bread get stuck to the pan and ruins the whole thing. I really don’t know what am doing wrong. Also there is some sort of soup that is served with the musakhan, do you have any recipe for it? Again thank you.
Sawsan@ Chef in disguise
/ April 16, 2013Hello Naima,
It is my pleasure to help
I think there are a couple of causes for the bread sticking. First off, don’t use chicken broth on the pan, the bread soaks up the broth and becomes soggy then when you bake it, that will cause it to stick to the pan. I usually just brush the pan with olive oil and brush the bread with it too, you don’t need broth.
Another cause could be the long time you leave the bread in the oven. In mushakhan everything is cooked, the chicken is cooked and the onions and so is the bread, you just place the onion sumac mix on the bread and place them in the oven to heat everything through and allow the bread to take up the onion flavors. That means 10-15 minutes in the oven at most.One last point,You need a thick and chewy bread, not a crisp one. As far as I know lavash is a crisp bread and that could be part of the problem.
I hope this helps and if you have any more questions please let me know
naimas
/ April 16, 2013Hello , i have question about Musakhan. i make it all the time but the bread always sticks to the pan each time. it gets so hard and we can never eat it. what do i have to do? What specific bread do i have to use and can i do to make an excellent Musakhan? Please help me. My family loves it but i feel like i ruin it all the time. By the way i am not Arabic but my husband is and i try to make Arabic food all the time. Thank you.
Sawsan@ Chef in disguise
/ April 16, 2013Hello Naimas,
What bread do you use for Musakhan? and what type of pan? how long do you leave it in the oven and at what temperature? Do you brush it with oil?
Misbah Mokaddem
/ November 30, 2012Dear Sawsan,
Thank you for you nice Knafe Khechne recipe.
I added a link to your recipe in our Lebanese Travel Agency website on the following page:
http://www.artofvisit.com/culture/sweets
Please let us be informed about your news.
Kind regards.
Misbah MOKADDEM
Managing Partner.
Sawsan@ Chef in disguise
/ November 30, 2012Hello Misbah
Thank you kindly for adding a link to my recipe. You have some amazing treats on your sweets page and it is my pleasure to have my recipe featured there
Thank you for letting me know
Wishing you a wonderful weekend
anyone4curryandotherthings
/ November 27, 2012hello Sawsan, I do not know what has happened. I have been following you (see above), a few posts arrived as well and then suddenly – n o t h i n g – !!!! I know for 100 % I have not pressed ‘unfollow’ anywhere. Please can you put me back on your list – dont want to miss any of your posting. Thanks and take care, Ciao Carina
Siham Abughosh
/ October 27, 2012Hi Sawsan, I found your blog by coincidence as well, love it. I just started my blog and have no idea what to do lol, need a lot of help, I’m very passionate about food and cooking and love everything you have to offer, I will follow you for sure (once I figure out how lol)
Sawsan@ Chef in disguise
/ October 28, 2012Hello Siham
Thank you so much for your kind words
If there is anything I can help you with , please let me know. It can be a little confusing at first
Anonymous
/ October 27, 2012Hi Sawsan, I found you by coincidence as well, I’m very passionate about food and just started my blog, have no idea what I’m doing lol, might need help, I love your blog and everything you have to offer, I will follow you fur sure (once I figure out how lol)
anyone4curryandotherthings
/ October 21, 2012I am glad I found your Blog, Sawsan – wonderful. I follow you now. I only wish I had more time to read every single word you have written so far. Ciao Carina
Re. your article on nuts, look at my own post about …….Opapa! maybe you like it.
Sawsan@ Chef in disguise
/ October 24, 2012Thank you kindly for following my blog and for leaving me this comment
anyone4curryandotherthings
/ October 21, 2012I found you by chance, and I am very glad. Wonderful Sawsan – I follow you now. Ciao Cariana
Sawsan@ Chef in disguise
/ October 24, 2012That is a chance I am really thankful for.
Thank you for following my blog and I hope to hear from you more often
Ouejdane
/ July 25, 2012MY NEW favourite place for recopies…. I do believe North African and Middle Eastern food is the healthiest and most flavourful. Your recopies are put together so lovely.
Thank you very much for sharing!!!
Ouejdane
Sawsan@ Chef in disguise
/ July 25, 2012Thank you very much Ouejdane for stopping by and for your sweet comment.
I am really glad you enjoy my recipes and I look forward to hearing from you more often
Robin W.
/ July 9, 2012Thank you for sharing not just your recipies, but your culture and educating us about your part of the world. I am from the heart of the United States, Missouri, and in the city in the heart of Missouri, Columbia. Columbia is home to the University of Missouri, and so we do have a large population of students from all over the world. We are a diverse community, but your blog allows me to see the mid-Eastern area on a more personal level. You are a wonderful ambassador for your country and for the cooking community world wide.
Robin
Sawsan@ Chef in disguise
/ July 10, 2012Thank you kindly Robin, I really appreciate you taking the time to leave me this kind comment.
I do my best to refelect the ture image of the middle east and share some of the authentic and wonderfully diverse middle eastern cuisine. I am glad you think I am doing a good job at it and hope you will continue along this journey with me.
Your feedback on future or past posts and recipes would be greatly appreciated
Thank you again
Sawsan
jelliedwhale
/ July 4, 2012You have far too many wonderful looking recipes! So many I want to try…
J
Sawsan@ Chef in disguise
/ July 4, 2012Thank you very much Jellie for stopping by and for your kind comment
spree
/ January 26, 2012Love the look of your blog! Will be following! I wanted to say that I noticed you elected to “follow” mine this morning, but you chose the kind-of dummy blog-site that’s merely a forwarding device to my true site. I’m not sure how useful that will be to you – in other words nothing is published from that site. If you go to cooking-spree.com and follow from there you’ll have truly subscribed. Thanks for your interest! I’m looking forward to following what’s happening here!
Sawsan@ Chef in disguise
/ January 26, 2012Thank you for following and your comment.
What happened is I followed the dummy site and followed the link to your true site and I was registered as following that one too on my wordpress tool bar.I also subscribed by email just to make sure I am following cooking-spree.com
Anonymous
/ January 18, 2012Hi, I liked the recipe at top of your blog, the 2nd from left but I didn’t find it ,it looks so yummy, may you help me to find it?
Sawsan@ Chef in disguise
/ January 18, 2012Sure thing, it is a fraisier cake and you can find the recipe and step by step to making it here.
http://chefindisguise.com/2011/07/27/strawberry-fraisier-%e2%80%93-daring-bakers-challenge-july-2011/
Thank you for bringing to my attention that I need to update the recipe picture index
Thank you for stopping by my blog
Anne Kelly
/ November 24, 2011First I have to thank you for so many delicious recipes that I frequently try out for my Monday night dinners. The stories and photos you include make this blog wonderful to follow even if I didn’t enjoy cooking.
Second, Happy Thanksgiving, even if you don’t celebrate the holiday. This year my boyfriend is making one of his favorite Turkish dishes of eggplant (patlican) salad with green peppers. He cooks the thinner Chinese Eggplant, the peels them, and finally removes the seeds. This seed removal process seems to be very slow and delicate to scrap the seeds off the pulp. We can’t imagine that all the restaurants of the world spend too much time removing the seeds for these eggplant salad dishes so either they leave the seeds in, or there is an easier way.
Any advise or experience you have is very appreciated. Thank you.
thefooddoctor
/ November 26, 2011Hello Anne
First of all, thank you so much for taking the time to write me this comment. It always makes my day when someone writes to tell me they enjoyed one of my recipes
so thank you. I also really appreciate the wishes for a happy thanksgiving eventhough I do not celebrate it.
As for the eggplants.I am not familiar with patlican salad but from your describtion and a quick google search it sounds like baba ganouj (a middle eastern grilled eggplant salad). The eggplant I use for that recipe is similar to italian eggplants.They are round and deep in color. If you choose them making sure
1> the neck is green and not dry (dry and dark neck usually means bitter eggplants)
2> the eggplanat is firm and shiny (dull and soft usually means it is not fresh)
then you the eggplant will not be bitter and you don’t have to remove the seeds.
Another choice is to slice the eggplant, then sprinkle the slices with salt, and let it sit for 30-60 minutes. This will draw moisture out of the eggplant, and it will be less bitter.Firmly squeeze a few pieces at a time in the palm of your hand to draw out almost all the moisture then rinse the slices and dry with a paper towel prior to using in your recipe.
I do hope this helps
michaela
/ October 9, 2011I have nominated you for a blogging award called the Liebster Award. Please visit my blog to see the award.
http://anaffairfromtheheart.blogspot.com/2011/10/so-honored-to-receive-liebster-award.html
Michaela from An Affair from the Heart
thefooddoctor
/ October 14, 2011thank you for the honor of passing the award to me..You really touched me and I appreciate your kindness more than I can put into words
Rizna
/ September 19, 2011Hi… I tried the Ultimate coconut cake…. yum, yum, yum!
thefooddoctor
/ September 19, 2011Thank you so much for taking the time to write me the comment
I ‘m really happy it turned out well
Rizna
/ September 7, 2011Hi…
Thank you very much. I am planning to make your ultimate coconut cake today!
I tried it again the way you said and this time it cmae out better
Rizna
Anonymous
/ September 6, 2011Hi…
I grilled on my table yop grill …. can u tell me what would have gone wrong,…
Itried making the 15 minute dinner rolls and honey glazed oregano onion beef skewres last night. The dinner rolls were yummmmy…… turned out great! But the beef was tough
Rizna
thefooddoctor
/ September 6, 2011Hello Rizna
Thank you for trying some of my recipes and for taking the time to write me feedback.
I’m sorry the beef skewers didn’t turn out too well, the reason the beef will turn out tough is one of these reasons: either you cooked it for too long or you didn’t allow it to rest after wards..
Since the meat is cut into small pieces and it had been marinated (it tenderizes the meat),it need little time on the grill..when it stops looking pink on one side turn it to the other side for a few more minutes and then try tasting one of the pieces…if it needs more time, give it a couple of minutes on each side.
Allowing the meat to rest after cooking (10- 15 minutes are enough) will give you meat that is more tender and juicy..just take the skewers off the heat and cover them with some tim foil for 10 minutes then serve them
I hope this helps
Thank you again for taking the time to leave your feedback and I look forward to hearing from you again
Sawsan
Anonymous
/ September 7, 2011Hi..
Thank you so much. Tried it again and this time it came out better than before
You are the best
Iam going to try the ultimate coconut cake today!
thefooddoctor
/ September 7, 2011Thank YOU for your comments and for trying my recipes
Can’t wait to hear what you think of the coconut cake
Anonymous
/ September 7, 2011Hi…. I tried it again the way you said and this time it was better
Thank you very much. Iam planning to make the ultimate coconut cake today!
nada
/ June 15, 2011السلام عليكم دكتورة
الصدفة اوصلتني لصفحتك الرائعة انت لست طباخة ممتازة كما يبدو ولكن ايضا فنانة اشكرا على هذا العرض الرائع و اكيد الطعم ايضا كما بالصورة و انشاء الله راح اجرب من الوصفات و اخبرك بالنتيجة
thefooddoctor
/ September 6, 2011و عليكم السلام و رحمه الله و بركاته
شكرا جزيلا لمرورك و كلماتك اللطيفه يا ندى…اتمنى وصفاتي تنال اعجابك