I thought the tradition was for the men to wrap the women with saran wrap while camping? ... and then for the men to unwrap them after drinking Lone Star Beer?

We could put it in teams!!! Don could wrap Kristi and Glenda, Ese can wrap Myriah and Carol, and I could wrap Vivian and .... ... maybe Vivian with some help!!!

First, spell my name right...

Second, no one wraps me in anything but hijab.

Third, I'm bringing snacks!

allow me to 'splain sumpthin. people in general like to have a good time, and in texas it's called "funnin"

http://www.urbandictionary.com/define.php?term=Funnin

That was my attempt at a joke

She is going to fit in, JUST FINE.

You tell me kid.

Myriah..is that right?

First..we will try very hard to spell and say your name right...but forgive us if we can't..sometimes this Texas drawl really messes words and names up...it's just how it is

Second..no one will wrap you up in anything..these men love to joke around, but they are harmless, and if they aren't..we'll sic Kristi on them!!

Third..WHAT KIND OF SNACKS?????????? WE LOVE SNACKS!!!!

I'd say it was you viv keeping these guys in line.....

She's mean to the Pig sometimes!

are you saying they're skeered of me???

The pig needs to be taught some hard lessons!!!

Aren't you supposed to be in Houston????

I think you were the first in along time to tell ESE It was time to go bed. He was a good bulldog.

First: Just call me Miri. It's short for Miriam. It's the name I use in the Middle East and with my Middle Eastern friends. As for the Texas drawl... I have lived in the Middle Eastern community since I was 18. You are easier to handle than them... Especially now that I have a fresh of the plane Indian....

Second... I don't mind being wrapped in hugs :)

Third: Well, I figured that I would bring snacks from Israel so you could all taste a little bit of Middle East that me and my daughter go crazy for... Also, I will be bringing food for my diet, (not a lose weight diet) and sharing, so be prepared! I will bring the ingredients for my infamous salad...

I am also going to bring some teas and some cookies to have for snacks after meals.

Remind Ese to be nice and give me a BIG hug, or I will sneak senna in his tea.

What it that? Kabouli?

What is kabouli?

No, it is not Tabouli, it is a basic salad we make in the Middle East. Nothing special... Very healthy... Very yummy.

This is what you will find on every table.. Tabouli is harder to make cause of the wait time, so it's not really a daily dish.

I hope that is iced tea!

LAMB KABOULI:

INGREDIENTS: To cook the lamb (can be done a day ahead)

1 pound of lamb pieces (including bones)
6 cups of water
2 cinnamon sticks, 1/2 teaspoon cardamom pods, 1/2 t. whole cloves, 1/2 t. black peppercorns.

Method:

Brown the lamb pieces in a large pot, cover with cold water and throw in all the spices. Simmer for 1 1/2 hours until cooked and the lamb falls off the bones. Place in the fridge and a couple hours later, remove the fat on the surface.



INGREDIENTS: To make the Omani spice paste ( can be done up to 10 days ahead)

2 cloves of garlic
1 Tablespoon of cumin seeds (15 ml)
1 Tablespoon of coriander seeds
1 Tablespoon of cardamom
2 teaspoons of cayenne pepper
1/2 teaspoon of turmeric
2 Tablespoons of distilled vinegar

METHOD:

Place all the spices in a blender and process until a thick paste is formed, adding more vinegar if needed. Store in a tight container in the fridge for two weeks.

INGREDIENTS: TO FINISH THE DISH.

2 large onions, sliced
3 tablespoons of ghee or clarified butter or olive oil
3 cloves garlic, mashed in a mortar with a pinch of salt
3 tablespoons raisins (can substitute dates, cut up)
1 can chickpeas, drained and rinsed
2 Tablespoons Omani spice paste
a pinch of saffron
1/4 cup of rose water (3 tablespoons)
2 cups of Basmati rice, soaked in water for at least 30 minutes



METHOD:

Fry the onions in the ghee or oil until they turn golden; add a few tablespoons of water during the frying to help cook the onions; the water will evaporate in a few minutes. When the onions are changing color, add the mashed garlic and one tablespoon of Omani paste, the chick peas, the saffron and the rose water. Stir one minute and set aside.
Cook the rice: Heat 2 tablespoons of ghee or oil in a large pot. Add the drained rice, 3 tablespoons of the Omani paste; stir the rice mixture to coat it well with fat and spices.
Add the lamb stock (about 3 1/2 cups, add more if needed later), bring to a boil and cover. Turn the heat down and simmer gently for about 20 minutes until the rice is cooked, adding more stock or water if needed.
Add the lamb pieces and mix in with the rice. Add a portion of the chick peas and onions and mix in. Scoop the rice on a large platter, placing the rest of the chick peas on top of the rice.
Serve!

NOTE: I was pressed for time and skipped making the spice paste, instead adding the spices directly into the onion and rice. It was fine.