A muslim unable to cook for her husband... help?

Question

I am a Muslim convert who got married fairly early, (18).
My husband is the sweetest Syrian man who has never even complained about the fact I am unable to cook. I am now 20 and have learned very little. Not because I am lazy but because I had so much to learn about Islam, taking care of my step children, driving. Can anyone please give me any recipes that a Syrian might like? And btw if your non Muslim please don’t criticize me or my husband, he has been most patient through this whole thing. And P.S easy recipes please

We can have beef, chicken, lamb (he loves lamb I hate it, plus we dont have any in the freezer), seafood like shrimp and fish.... .Cooking for him is important to me, I am not doing it because I have to. He always goes out of his way to do things for me and make me happy. I just hate seeing him have to come home and cook everyday after working and fasting. (he fasts almost everyday).

Most of the muslims I know are Pakistani. Pakistani food is great, every once in a while. Neither one of us really likes Pakistani food. There are some that I could ask, American and English. I really want to learn how to make syrian food though. I have been to the library: no Syrian cook books to be found.

Answer 1

Syrian Green Beans with Olive Oil
1 (16 ounce) package frozen cut green beans
1/4 cup extra virgin olive oil
salt to taste
1 clove garlic, minced
1/4 cup chopped fresh cilantro

Place the green beans into a large pot, and drizzle with olive oil. Season with salt to taste, and put the lid on the pot. Cook over medium-high heat, stirring occasionally, until beans are cooked to your desired doneness. Cook until the green beans are turning brownish in color. The idea is not to saute them, but to let them steam in the moisture released by the ice crystals. Add cilantro and garlic to the beans, and continue to cook just until the cilantro has started to wilt. Eat as a main course by scooping up with warm pita bread or serve as a side dish.


Beef Barley Soup
2 cups diced potatoes
3 cups diced carrots
3 cups diced celery
1/2 cup chopped onions
1/2 teaspoon pepper
1/4 cup beef base
8 ounces tomato sauce
2 cups chopped beef roast
Water
2 cups barley (cooked, rinsed well)

Combine all ingredients except barley in kettle. Add water to cover. Boil until vegetables are tender, about 20 minutes. Add barley, cook 15 minutes. Makes 4 quarts, 8 to 12 servings.


CHICKEN & DUMPLINGS
3 chicken breasts
4 quarts of water
salt & pepper to taste
2 1/2 c. self rising flour
3 T. lard
3/4 c. buttermilk

Bring water, salt & pepper to a boil. Add chicken and cook until meat begins to fall apart. Remove chicken from broth, set aside. Cut lard into flour then add buttermilk. Stir until it cleans the sides of the bowl. Roll out thin on a well floured surface and cut into 1" x 3" strips. Taste broth to make sure it is well seasoned and adjust as needed. Make sure broth is boiling. Remove all skin and bones from chicken and cut into small pieces. Add chicken back to broth. Drop dumplings in a few at a time until all are in the broth. Cover and cook on low heat for 20 minutes. Add 1 stick butter and 1 can evaporated milk. Once butter is melted, gently stir to combine milk and butter with broth and serve while hot.


Moroccan Cheddar Couscous
1 Tbsp. olive oil
1 medium red bell pepper, diced
1/2 cup chopped onion
2 cloves garlic, minced
1 can (14-1/2 oz.) chicken broth
1 cup couscous, uncooked
1-1/2 cups (6 oz.) Sharp Cheddar Shredded Cheese, divided
2 Tbsp. chopped fresh cilantro

Heat oil in large skillet over medium heat until hot. Add bell pepper, onion and garlic. Cook 6 minutes or until vegetables are tender, stirring occasionally. Add broth; heat to a boil. Stir in couscous; cover and remove from heat. Let stand 5 minutes or until broth is absorbed. Fluff couscous mixture with a fork. Stir in 1 cup cheese. Sprinkle with remaining cheese and cilantro.


Slow-cook Chicken & Mushroom Stew
1 can cream of mushroom & roasted garlic soup
5-6 fresh, boneless, skinless chicken breasts
Salt and pepper to taste
1 package (8 oz.) med. white mushrooms
1 cup baby-cut carrots
2 celery ribs, cut into 1 1/2 inch lengths

In slow cooker, stir together soup and 1/2 can of water. Cut chicken into 2-inch chunks. Sprinkle with salt and pepper. Put chicken into cooker. Add mushrooms, carrots and celery. Stir gently to mix. Cover and cook on low for 6 to 8 hours or until chicken is done.


Irish Stew
6 medium potatoes (about 2 pounds),
peeled and thinly sliced
2 pounds lean, bone-in lamb or 1 1/2 pounds
boneless lamb, cut into 1 1/2-inch pieces
2 medium onions, peeled and sliced
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1 teaspoon dried summer savory
2 tablespoons minced fresh parsley or
1 1/2 teaspoons dried parsley
1 1/2 cups water

In slow cooker, layer half the potatoes, and then all the lamb and onions. Combine salt, pepper, thyme and summer savory. Sprinkle half of salt mixture and 1 tablespoon of the parsley over onions. Layer remaining potatoes; sprinkle with remaining salt mixture. Pour water over all. Cook 6-8 hours on low until lamb is tender. Add water as needed to maintain level about 1 inch in bottom of pan. Just before serving, sprinkle with remaining parsley.


MORROCCAN LAMB AND RICE
1 lb. boneless lamb, cut into 1" pieces
1 Granny Smith apple, chopped
6 oz. pkg. chicken flavored rice and vermicelli pasta mix
1-1/2 cups chicken broth
1 tsp. curry powder

Combine lamb, apple, seasoning mix from rice, chicken broth, and curry powder in 3-1/2-4 quart slow cooker. Mix well. Cover crockpot and cook on low for 4 hours. Then stir in rice and pasta mixture, cover, and cook for 3-4 hours longer until lamb is thoroughly cooked and rice and pasta are tender.

Answer 2

Check for Lebenese recipies on the internet if you are trying to approximate home cooking. Regarding food that is permissable in the Islamic Diet, you can make Kosher food as well, as whatever is Kosher is Halal and vise versa.

http://www.arabicnews.com/recipes/recipes.html

Answer 3

Fasoliyyeh Bi Z-Zayt (Syrian Green Beans with Olive Oil)
Submitted by: tasneem
Rated: 5 out of 5 by 78 members Prep Time: 5 Minutes
Cook Time: 25 Minutes Ready In: 30 Minutes
Yields: 4 servings
"I learned how to make this while visiting my husband's family in Syria. It can be a healthy, fast, easy vegetarian/vegan main dish for lunch or dinner that is surprisingly filling when eaten with pita bread, or it can be a flavorful side dish."
INGREDIENTS:
1 (16 ounce) package frozen cut green beans
1/4 cup extra virgin olive oil
salt to taste
1 clove garlic, minced
1/4 cup chopped fresh cilantro
DIRECTIONS:
1. Place the green beans into a large pot, and drizzle with olive oil. Season with salt to taste, and put the lid on the pot. Cook over medium-high heat, stirring occasionally, until beans are cooked to your desired doneness. Syrians like it cooked until the green beans are turning brownish in color. The idea is not to saute them, but to let them steam in the moisture released by the ice crystals.
2. Add cilantro and garlic to the beans, and continue to cook just until the cilantro has started to wilt. Eat as a main course by scooping up with warm pita bread or serve as a side dish.

Middle Eastern Rice with Black Beans and Chickpeas
Submitted by: JULIEP
Rated: 4 out of 5 by 25 members Prep Time: 15 Minutes
Cook Time: 45 Minutes Ready In: 1 Hour
Yields: 8 servings
"I got this recipe from a friend who is from Bethlehem. The flavors are just delicious. The possibilities of add-ins are endless."
INGREDIENTS:
1 tablespoon olive oil
1 clove garlic, minced
1 cup uncooked basmati rice
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cayenne pepper
1 quart chicken stock
1 1/2 pounds ground turkey
2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed
2 (15 ounce) cans black beans, drained and rinsed
1 bunch chopped fresh cilantro (optional)
1 bunch chopped fresh parsley (optional)
1/4 cup pine nuts (optional)
salt to taste
ground black pepper to taste
DIRECTIONS:
1. Heat the olive oil in a large saucepan over medium heat. Stir in garlic, and cook 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir 5 minutes, then pour in chicken stock. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
2. Place the turkey in a skillet over medium heat, and cook until evenly brown.
3. Gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice. Season with salt and pepper.

Answer 4

I recommend you ask someone(muslim). Women DON'T ALWAYS have to cook you know. But if your having difficulties preapre rice, chicked lamb or cow meat or something.

Answer 5

check your local library--they usually have tons of recipe books available

Answer 6

what type of food (meats) can you eat

Answer 7

www.aneki.com/recipes/Syrian

www.everylastrecipe.com/rdir-id-2198.asp

www.abadisms.com