Oulass
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Oulass
sorry if i have spelt this wrong but please is there anyOne out there who could give me the recipe for OUL ASS... my Egyptian husband loves it and after 41 years of marriage I have never been able to cook it for him.. help!!!!
I have never heard of it . . . what is it supposed to be? a dessert? I can look in my egyptian cookbook if I have an idea what category?
CATHERINE
I fell in to a burning ring of fire . . . . I went down down down and the flames went higher . . . and it burns, burns, burns . . that ring of fire, that ring of fire!
I fell in to a burning ring of fire . . . . I went down down down and the flames went higher . . . and it burns, burns, burns . . that ring of fire, that ring of fire!
Oul ass
yes 41 years of marriage ... 
no its no ne of those things,,it looks like a turnip but when cut its white inside... im not sure what it is in english... to me its totaly tasteless to my Husband its wonderfull...........no use will have to call Mother In Law....thanks anyways xxx 
no its no ne of those things,,it looks like a turnip but when cut its white inside... im not sure what it is in english... to me its totaly tasteless to my Husband its wonderfull...........no use will have to call Mother In Law....thanks anyways xxx Well, I don't know if Khadija is still interested but I found something. . . From my Egyptian cookbook by Samia Abdennour ("Egyptian Cooking") . . . bought at the Egypt Air shop in the airport on my way out . . . when I had some money still left (imagine that).
Ul'as - colocasia - which is another name for Jerusalem artichoke or taro. You can boil and roast it.
Creamed:
1kg colocasia
1 tablespoon butter
1/2 cup milk
salt
Wash colocasia without peeling and roast in hot over for about 2 hours. The peel will harden and become crustlike. Chop off part of the head and scoop out the inside. While still warm, mash with butter, milk, and salt. Return to flame and cook for 5 minutes.
Ul'as - colocasia - which is another name for Jerusalem artichoke or taro. You can boil and roast it.
Creamed:
1kg colocasia
1 tablespoon butter
1/2 cup milk
salt
Wash colocasia without peeling and roast in hot over for about 2 hours. The peel will harden and become crustlike. Chop off part of the head and scoop out the inside. While still warm, mash with butter, milk, and salt. Return to flame and cook for 5 minutes.
CATHERINE
I fell in to a burning ring of fire . . . . I went down down down and the flames went higher . . . and it burns, burns, burns . . that ring of fire, that ring of fire!
I fell in to a burning ring of fire . . . . I went down down down and the flames went higher . . . and it burns, burns, burns . . that ring of fire, that ring of fire!
Ul'as musa''a'a (or moussaka for those of us who cook Greek-style, lol).
1kg colocasia
1/2 kg savory minced beef (another recipe for this which I'll post below)
3 cups tomato juice
cooking oil
salt and pepper
Peel colocasia and slice about 2 cms thick. Fry in the oil until golden brown. Remove onto absorbent paper. Add one cup of tomato juice to savory minced beef and cook for 7-10 minutes. Grease over pan and sandwich the minced beef between two layers of colocasia. Season the remaining tomato juice and pour over the colocasia. Bake in center of preheated moderate oven, about 30 minutes.
Savory Minced Beef:
1 kg beef
1 onions, finely chopped
cooking oil
salt and pepper
Mince the beef coarsely. Brown the onions in the oil to a pale golden color, then add beef and seasoning. Cook until the juice is absorbed.
Another similar recipe adds 1/2 cup tomato juice and some mixed spices (not specified???). I'd use stewed tomatoes but that is what I usually have around the house for cooking . . . lots of cans of stewed tomatoes for soup, chili, whatever, lol.
1kg colocasia
1/2 kg savory minced beef (another recipe for this which I'll post below)
3 cups tomato juice
cooking oil
salt and pepper
Peel colocasia and slice about 2 cms thick. Fry in the oil until golden brown. Remove onto absorbent paper. Add one cup of tomato juice to savory minced beef and cook for 7-10 minutes. Grease over pan and sandwich the minced beef between two layers of colocasia. Season the remaining tomato juice and pour over the colocasia. Bake in center of preheated moderate oven, about 30 minutes.
Savory Minced Beef:
1 kg beef
1 onions, finely chopped
cooking oil
salt and pepper
Mince the beef coarsely. Brown the onions in the oil to a pale golden color, then add beef and seasoning. Cook until the juice is absorbed.
Another similar recipe adds 1/2 cup tomato juice and some mixed spices (not specified???). I'd use stewed tomatoes but that is what I usually have around the house for cooking . . . lots of cans of stewed tomatoes for soup, chili, whatever, lol.
Last edited by cbrbddd on Wed Dec 09, 2009 2:38 pm, edited 1 time in total.
CATHERINE
I fell in to a burning ring of fire . . . . I went down down down and the flames went higher . . . and it burns, burns, burns . . that ring of fire, that ring of fire!
I fell in to a burning ring of fire . . . . I went down down down and the flames went higher . . . and it burns, burns, burns . . that ring of fire, that ring of fire!
add butter and salt to almost anything and it might taste better, lol!!
Maybe it is like some other vegetables and absorbs flavors from the other ingredients. I know eggplant does that . . . but I like eggplant just cooked with some olive oil, salt, pepper and garlic!
GARLIC!!! all these recipes left out garlic and I will usually add some . . . I think that it makes many things taste better.
Maybe it is like some other vegetables and absorbs flavors from the other ingredients. I know eggplant does that . . . but I like eggplant just cooked with some olive oil, salt, pepper and garlic!
GARLIC!!! all these recipes left out garlic and I will usually add some . . . I think that it makes many things taste better.
Last edited by cbrbddd on Wed Dec 09, 2009 2:46 pm, edited 1 time in total.
CATHERINE
I fell in to a burning ring of fire . . . . I went down down down and the flames went higher . . . and it burns, burns, burns . . that ring of fire, that ring of fire!
I fell in to a burning ring of fire . . . . I went down down down and the flames went higher . . . and it burns, burns, burns . . that ring of fire, that ring of fire!
One more!!!
Ul'as matbukh bi-l-dim'a - Colocasia stewed with tomatoes
1kg colocasia
1/2 kg beef
2 onions chopped
3 cups of tomato juice (hmmm, I'd use the stewed tomatoes too)
1 teaspoon vinegar
cooking oil
salt and pepper
Cut beef into small cubes. Peel and slice colocasia about 2 cms thick. Fry in oil until golden brown. Remove onto absorbent paper. Saute onion until golden, add beef and cook, stirring until it reabsorbs its juice. Add tomato juice, vinegar and seasoning and cook for 20 minutes. Return friend colocasia to pot and simmer for another 10 minutes.
Ul'as matbukh bi-l-dim'a - Colocasia stewed with tomatoes
1kg colocasia
1/2 kg beef
2 onions chopped
3 cups of tomato juice (hmmm, I'd use the stewed tomatoes too)
1 teaspoon vinegar
cooking oil
salt and pepper
Cut beef into small cubes. Peel and slice colocasia about 2 cms thick. Fry in oil until golden brown. Remove onto absorbent paper. Saute onion until golden, add beef and cook, stirring until it reabsorbs its juice. Add tomato juice, vinegar and seasoning and cook for 20 minutes. Return friend colocasia to pot and simmer for another 10 minutes.
CATHERINE
I fell in to a burning ring of fire . . . . I went down down down and the flames went higher . . . and it burns, burns, burns . . that ring of fire, that ring of fire!
I fell in to a burning ring of fire . . . . I went down down down and the flames went higher . . . and it burns, burns, burns . . that ring of fire, that ring of fire!
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Goddess
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Ewwww! Not the old 'Ol 'Ass again! (Thanks to BBLux it's now also referred to as Old Ass in our home too!)
Ebi - It's that big pink root thing that lurks in the veggie section, slightly smaller than a head size. They chop it up and cook it in stock and then add some chopped up coriander and other bits to it. I don't pay much attention as it's one of the few things I really dislike.
Sorry Khadija! Hope your recipe is nicer than the ways I've seen it done here.
Ebi - It's that big pink root thing that lurks in the veggie section, slightly smaller than a head size. They chop it up and cook it in stock and then add some chopped up coriander and other bits to it. I don't pay much attention as it's one of the few things I really dislike.
Sorry Khadija! Hope your recipe is nicer than the ways I've seen it done here.
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Hurghadapat
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Pleased you rememberd the name of it Goddess as for the life of me i couldn't think of it but no wonder as it is the most disgusting tastless thing i have ever tasted but for some strange reason the egyptians seem to love it 
and the way i was told how to cook it was to boil it then fry it in oil 
typical way of cooking for most egyptians i think
and the way i was told how to cook it was to boil it then fry it in oil typical way of cooking for most egyptians i think 
Ebikatsu wrote:Hmmmmmm not the same artichoke I'm thinking about girls
It this it?
A taro
Well, the cookbook that I was looking at did say "taro" . . . we can get those here in the States . . . lol, it is an ugly root isn't it???
Need more information????
"About 10% of the world's population uses taro or taro-like plants (Araceae) as a staple in the diet, and for 100 million people this is an important daily food. The Colocasia taro is a very common crop for wet soils in the humid tropics, especially in Southeast Asia, the Pacific Basin, wet tropical Africa and Egypt, the West Indies, and certain areas of South America; the yautias (Xanthosoma), close cousins of taro, are native to and grow mostly in the New World. The chief food from these plants is the "corm," an erect, starchy, underground stem, which grows to be over a foot long, but leaves are also consumed."
http://www.botgard.ucla.edu/html/botany ... index.html
CATHERINE
I fell in to a burning ring of fire . . . . I went down down down and the flames went higher . . . and it burns, burns, burns . . that ring of fire, that ring of fire!
I fell in to a burning ring of fire . . . . I went down down down and the flames went higher . . . and it burns, burns, burns . . that ring of fire, that ring of fire!
OMG, that article says that it is also known as "Elephant Ear"!!!!! Now that I look closer, it does look like what my Elephant Ear plant looks like when I did it up. I had huge "corms" after it had been in the ground awhile and I gave away several to friends, hehe . . . the thing spreads and multiples quite easily.
Look at the part of the article where it mentions ancient Egypt, lol!!!
Look at the part of the article where it mentions ancient Egypt, lol!!!
CATHERINE
I fell in to a burning ring of fire . . . . I went down down down and the flames went higher . . . and it burns, burns, burns . . that ring of fire, that ring of fire!
I fell in to a burning ring of fire . . . . I went down down down and the flames went higher . . . and it burns, burns, burns . . that ring of fire, that ring of fire!