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Recipe for Masheh

baklawa

New member
This is my favorite food, and I don't care how much fun you guys make of me!!  I don't do measurements, so just use your best judgment when adding the spices.

Red pinto beans, or white northern beans are both good options.

Start my soaking the beans overnight in warm water.

Bring the beans to a boil.  In a separate pot, sautee one large onion and several cloves of garlic.  Add a heaping tablespoon of red pepper paste.  Add black pepper, curry, allspice (baharat), a little bit of cumin and some salt.  Add a small can of tomatoe paste and enough water to get the consistency you desire.  Let simmer for a few minutes and turn off the heat.  At the very end, add some finely chopped dill, and some parsley and/or cilantro. 

Once the beans have been cooked properly and most of the water has evaporated, add the sauce to the pot and let it simmer for a few more minutes.  Pour yourself a bowl, grab some lakhma, toorshieh and gillaleh and enjoy!
 

Cookie

Active member
LOL Hands down the best way to put a recipe, home styles! LOVE IT!!

Pour yourself a bowl, grab some lakhma, toorshieh and gillaleh and enjoy!
^^^ My favourite line :razz:
 

baklawa

New member
peaches said:
curry in masheh? :blink:
I think this is a regional thing -- I find those who are from Baghdad use curry quite a bit (in addition to masheh, I use it in most of my sherwa dishes), whereas the ones from Syria, Lebanon or Iran never touch it.
 

Valantina

New member
Ohh wow thats great...

by the way, once i tried cooking some pinto beans i left them cooking for almost 5 hours and they still were hard omg i got so pissed off loooool..  :blush2:
so i gave up..

When i called my mum and told her about it.. she said you have to leave them in water over night or so they softened a bit before cooking them  :blush2:  :lol:


Thank you for sharing hun
:)
 
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