Egypt4u

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?

41 years of marriage?

never heard of it

do you mean a'ads?

a lentil dish

I can give you a killer recipe I use for a'ads

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

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 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.

I've often though about buying these globe artichokes but there just seems such a waste as you throw most away and only eat the heart

I've tried the frozen ones in Hyper, but as Khadija say's it's just very bland.

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.

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.

I think that is enough on this food topic for now, lol!!! I am whacking away at my 50 posts today!

ty ty cbr but not the recipe im looking for the one i want uses selk and something else.. mother in law passing by on sunday next willw rite the recipe and post it for you also lol

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.

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

Old Ass??? sounds like someones husband!!

Trust Goddess to remember that previous thread and blame me for calling it "Old Ass".
We added it to casserole after cooking it to death as per Goddess's instructions. A bit tastless like a bland potato.

yep thats the one totaly tasteless and not nice looking when cooked either.... cant think for the life of me why he likes it and now my grandaughter loves it so im outnumbered here:D ahh well i wont eat it but will cook it for them lol......ty all

Hmmmmmm not the same artichoke I'm thinking about girls

It this it?
A taro

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

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!!!