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Old 10-07-2004, 12:43 AM   #11
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Bangbang:

Are you saying that you flavour tahina with a sweet syrup for an appetiser?

Or is it used for beakfast, like thick yoghurt and honey/nuts on pitta?


It gave me another idea. Can you flavour humous with other juices than lemon? EG I was thinking of trying humous and say orange juice and zest with chopped/ground black olives.

Would that be traditional? Does your wife know?

But you are quite right about how western cultures debase foreign foods.
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Old 10-07-2004, 06:40 AM   #12
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Just found this:

http://forums.egullet.org/index.php?...08&t=28480

You probably already know all this stuff Bangbang
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Old 10-08-2004, 02:30 PM   #13
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Quote:
Originally Posted by Darkstream
Bangbang:

Are you saying that you flavour tahina with a sweet syrup for an appetiser?

Or is it used for beakfast, like thick yoghurt and honey/nuts on pitta?


It gave me another idea. Can you flavour humous with other juices than lemon? EG I was thinking of trying humous and say orange juice and zest with chopped/ground black olives.

Would that be traditional? Does your wife know?

But you are quite right about how western cultures debase foreign foods.
It can be eatin any time you like.
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Old 10-08-2004, 02:32 PM   #14
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Quote:
Originally Posted by aruzinsky
Good link for some things. They have 12 brands of halvah. Have you tried any of these brands? I like Joyva brand which I buy locally at $3.99/lb. My local Jewels had it in the cheese department because they thought it was cheese.
I have never had Halva. I think I will try some today. See ya later. On my way to the Halva Store.
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