Comments for Lisa Cooks

Comment on Lahmajoon by kimmyjo

kimmyjo — Thu, 30 May 2013 23:08:02 +0000

Sounds like this would be good dressed with tzatiki (spelling?)

Comment on Lulu Kebab by The HB Exchange

The HB Exchange — Wed, 22 May 2013 15:23:59 +0000

[…] about this week’s recipes? I shared lulu kebabs, a traditional Persian lamb kebab that my father-in-law first ate in […]

Comment on Lahmajoon by Johnny Cee

Johnny Cee — Mon, 23 Jan 2012 03:02:01 +0000

Good Recipe

Comment on Simit by lisapotato

lisapotato — Thu, 01 Sep 2011 14:04:24 +0000

Hi n,
It’s baking POWDER. Sorry for the confusion! I have corrected the post. Thanks for pointing it out!
–Lisa

Comment on Simit by n

Tue, 30 Aug 2011 23:26:30 +0000

Hello
is it baking soda or baking powder? The Ingredients ssay it’s baking powder but your instructions said bakin soda.

Thanks!

Comment on Perfect Cinnamon Pancakes by kat

kat — Sun, 17 Jul 2011 07:17:43 +0000

Oh my goodness! That looks so yummy! You have to try cinnamon swirl pancakes! I did a post on it, please check it out and let me know what you think! I’m new to this blogging thing and I love checking out foodie blogs
http://shecooksandheeats.wordpress.com/2011/07/13/cinnamon-swirl-pancakes/

Comment on Armenian Halva by lisapotato

lisapotato — Sun, 12 Jun 2011 21:21:02 +0000

Hi Mark! Thanks for your comment. As far as the amount of butter, it’s 1lb. BEFORE it’s clarified, so it would definitely be less of the ghee. Next time I make it, I’ll measure the butter AFTER it’s clarified to see how much I use.

The amount of syrup is definitely a matter of taste. Just add it a little bit at a time until it’s how you like it.

The brown color only comes from the syrup.

You only need to cook it about a minute after you add the syrup.

I hope that helps!

-Lisa

Comment on Armenian Halva by Mark Bruso

Mark Bruso — Sun, 12 Jun 2011 20:04:09 +0000

The last time I had Armenian Halva was about 35 years ago. My grandmother from the old country would make it every time we visited. I was so happy to find this recipe. So I just it making it. The final product looks and tastes similar to what I remember. However, I would not serve this version. I think my first try had too much butter. I used 2 jars 7.5 oz each of clarified butter (Ghee)I found in a gourmet grocery store. As I was cooking the cream of wheat, excess butter kept puddling on top. Next time I think I will try only 1 1/2 jars. Next, it definitely needed less of the syrup. I only used about 80% of it. But it was too moist and sweet. Another note, I had really hard time finding the 10 minute version of cream of wheat here in Portland, Oregon. I had to purchase a case 4 boxes via Amazon. No big deal, but FYI. I also wasn’t sure if the cream of wheat was progressing until all of a sudden it did start puff up, which I have never seen before. Kind of cool. I wasn’t sure how much longer it should have cooked past that point. Question, does the brown color only come from the syrup or should the cream of wheat cook longer to add more color? Also, after you add the syrup, should it continue to cook?

Comment on Lisa Cooks by lisapotato

lisapotato — Sat, 09 Apr 2011 05:20:26 +0000

Hi Linda! Thanks for your comment. I’ll see my Grandma Tuesday so I’ll ask her about that recipe then. It doesn’t sound like anything I’ve ever had, but maybe she will know more about it.

Comment on Lisa Cooks by Linda

Linda — Sat, 09 Apr 2011 04:51:21 +0000

I am so excited to find your posts. I grew up with an Armenian grandmother also. Unfortunately she has passed away taking many of her recipes with her. One of my favorites is a soup she called “beans leaf” soup which has yogurt, prunes, and onions in the soup as well as farina wrapped in beans leaves (like sarma but much smaller). I have been looking everywhere for a recipe but to no avail. I was hoping your grandmother might remember the recipe for this soup? Your recipes are a lot closer to the ones my grandmother used. Thank you for your blog!!