hi
living in UAE, i have learnt a few arab dishes, and thought of sharing them :)
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hi
living in UAE, i have learnt a few arab dishes, and thought of sharing them :)
HAREES
Mutton - 300 gms
basmati rice - 50 gms
wheat - 100 gms
ghee - 2 tbsp
salt
1. place all items in a non stick pan and cook on slow fire tiil done
2. when done , mash up and cook till ghee comes up.
3. serve hot.
whole wheat or wheat powder or crushed wheat??
Do you have a recipe for kabsa rice? And shawerma(spelling?)? Can we make shawerma at home without that machine they use at the restaurents?
Thanks in advance.
in the traditional method, for harees, big pieces of meat (actually veal), and whole wheat is used...cooked on low flame and mashed up in the process :)
but, yes, for quick method use broken wheat (burghul)
it has no spice in it, but to modify to suit our indian palate, u can add pepper or paprika
Looks very good..
KABSA
oil/butter - 30 gms
1 chicken (if using mutton take around 400 to 500 gms of small pieces) - cut into pieces
onion - 1 large , chopped
garlic cloves - 8 nos. ,minced finely
tomato puree - 1/4 cup
tomatoes - 2 ,chopped
carrot - 1 no., grated
orange peel grated - 2 tsp
or
dried lemon coarsely powdered - 1 tsp
5 whole cloves
cardamom powder - 1 tsp
1 cinnamon stick
Salt and freshly ground pepper to taste
chilli powder - 1/ 2 tsp
chicken stock - 3 cups
basmati rice - 1 cup
raisins - 20 gms
almonds - skinless, sliced, fried/roasted - 1/4 cup
1. Melt butter . add onion and garlic.
2. fry until onion is golden. add meat/chicken.
3. Stir in tomato puree. Add tomatoes, carrots, orange peel, cloves, cardamom, cinnamon stick, salt, chilli powder and pepper. 4. Cook for a few minutes. Add stock.
Bring to a boil. Reduce heat and cook till meat is done.
5. add rice,Simmer and cook covered until rice is tender.
6. Garnish with raisins and almonds. serve hot.
SHAWARMA
chicken thighs - 8 nos( boneless thighs) sliced into thin pieces
marinade:
malt vinegar - 1/2 cup
plain yogurt - 1/4 cup
vegetable oil - 3 tbsp
salt and pepper
mixed spice - 1 tsp
cardamom powder - 1/2 tsp
tahini sauce:
tahini - 1/4 cup (sesame seed paste)
yogurt - 1/4 cup
minced garlic - 1/2 tsp
lemon juice - 2 tbsp
olive oil - 1 tbsp
finely chopped fresh parsley - 1 tbsp
salt and pepper to taste
whisk all together and refrigerate.
tomatoes - 3 to 4 nos.,thinly sliced
sliced onion - 1/2 cup
shredded lettuce - 2 cups
pickled cucumbers - a few pieces (optional)
french fries - a few pieces (optional)
pita bread rounds - 8
1. marinate the chicken slices in the marinade for to 4 hours.
2. bake chicken at 180 degrees C till cooked and brown ( or) grill it till done (or ) just plain stir fry in a non stick pan with little oil till done and brown.
3. stuff into pita pockets - tomato, onion, lettuce, pickled cucumber, french fries, chicken, tahini sauce, roll tightly and serve .
mixed spice powder:
2 tbsp Freshly ground black pepper
1 tbsp Ground coriander
1 tbsp Ground cloves
2 tbsp Ground cumin
½ tsp Ground cardamom
2 tsp Grated nutmeg
¼ tsp Ground cinnamon
like HAREES there is a spicy hyderabadi dish called HALEEM.....if anyone wants it let me know :)
to make the shawarma spicy..u can add some chilli powder to the marinade
ayesha,
What do you serve with kabsa? Any side dishes? Thanks.
Hi Ayesha
Any Veg Arabic dishes? :cry: I am a strict veggie.
Regards
sowmya :)
it is a dish that can be served by itself....it is something like an arabic equivalent to indian biriyani....so i serve it with 'laban' - yogurt raita and some nice fresh veggie salad.
the arabic cuisine is mostly non veg....but it has a number of good vegetarian dishes too!! :)
MUJADARRA
(lentil rice)
basmati rice - 1 cup
lentils - 1 cup
olive oil - 3 tbsp
onion(yellow) - 3 large, sliced
salt
water - 3 cups
1. heat oil, and saute onions. add water and lentils , simmer till lentils are nearly done.
2. add the rice and salt. cook till rice is done and water is absorbed.
3. fry 2 onions cut in to rounds in oil till golden.
4. before serving garnish with fried onion rounds.
5. serve with yogurt and fresh green salad.
IMAM BAYILDI
meaning-'imam fainted'
4 eggplants/brinjals, washed and dried
olive oil - 3 tbsp
2 onions, coarsely chopped
5 cloves garlic
chilli powder - 1/4 tsp
2 green peppers, seeded and chopped
2 tomatoes, peeled and chopped
1/2 cup tomato paste
1/2 cup finely chopped parsley
Salt to taste
water
1. Cut a 1-inch-deep slice from stem end down the length of each eggplant. With small spoon, scoop out pulp, leaving about 1/4-inch wall around sides. Set scooped-out pulp aside. Sprinkle inside of shell with salt, and turn upside down on work surface to drain.
2. Heat oil in a pan . Add eggplant pulp, onions, garlic,chilli powder and peppers, mix well, and fry until onions are soft. Reduce heat to simmer
3. stir in tomatoes, tomato paste, and parsley. Add salt to taste, mix well, simmer for 5 minutes longer, and remove from heat.
4. Rinse eggplants to remove salt, pat dry, and place side-by-side in baking pan. Fill each with eggplant mixture. Pour about 1 inch of water in baking pan with eggplants and bake in oven at 180 degrees for 20 minutes or until eggplants are tender .
5. serve hot.
ZAITOON salad
green olives - 200 gms, sliced, pitted
tomato - 1, small, chopped
tomato ketchup - 1 tsp
red chilli powder - 1/2 tsp
cucumber - 1, chopped
onion - 1, chopped
lemon juice - 1 tsp
olive oil - 1 tsp
mint leaves - 1 tsp, chopped
salt
1. mix all together.
2. chill and serve.
LOUBIA
(beans)
green beans - 250 gms, cut into 1 inch pieces
onion - 1, chopped
garlic - 5 cloves, finely chopped
tomatoes - 2, skinned and deseeded
olive oil - 1 tbsp
salt, pepper
chilli powder - 1/2 tsp
coriander leaves
1. heat oil, saute onions and garlic till golden.
2. add the beans and fry.
3. add the other items except coriander leaves.
4. sprinkle water and cook till done
5. garnish with chopped coriander and serve.
ISTANBULI RICE
basmati rice - 2 cups
minced meat - 2 cups
onions - 4, sliced
tomato puree - 1/2 cup
chilli powder/ pepper - according to taste
olive oil - 5 tbsp
salt
pine nuts
1. fry onions till golden, add minced meat , salt and pepper/chilli and fry till the water evaporates.
2. add tomato puree and cook till meat is done.
3. add 4 cups water and boil.
4. add rice and cook till done.
5. serve garnished with pine nuts.
Hi Ayesha
Your enthusiasm and speed is amazing.. :thumbsup:
Regards
Sowmya
hi ayesha..thanx alot fer all the lovely recipes in this thread and the ptehr threads as well.
i have a request ..i would liek to know how to make arys ( spelling??) or arice ..however you pronounce it...its a khubz which has a meat filling ....i would also like to kno how to make lahm ( if you kno how to make it).
in fact..if you kno any of the folowing recipes...pls take your own time to post them..theres no hurry :)....:
garlic sauce( like the one served in the lebanese restaurants in Dxb)
whole grilled chicken ( lebanese style)
katayef ( an arabic dessert)
filafil
haleem
desserts of any type
and any microwave recipe..
I kno i ahve asked tooo much ,..but the other readers may post their recipe as well if they know .
hi folks
wud post the recipes one by one.....
both my kids have got viral infection with vomitting and diarrhoea .....my daughter was admitted in hospital for drips :cry: .....and iam unable to post on the computer.......will get back to posting in a couple of days...everyone pray my kids get well soon
Dear Ayesha,
Don't worry.They'll get well soon.surely i'll pray for them.give them water often so that they won't be dehydrated.take care.bye.
BOUREK
(meat stuffed pastry)
1/4 cup vegetable oil
1 egg, beaten
1 small onion chopped (1/4 cup)
2 Tbs flat leaf parsley, chopped
300 gms ground beef/lamb
phyllo sheets
salt to taste
black pepper
lemon juice
1. Heat 1 tablespoon of the oil in a pan, add the onion and fry for 2 minutes. Add the meat, salt and pepper and fry for 5 minutes. Add the egg and parsley and fry for 1 minute more. Cool well.
2. Take 1 phyllo sheet and spread it out flat . Place 2 heaping tablespoons of the mixture . Fold both long sides in toward the middle, then roll from one side forming a cylinder shape. Repeat with all the remaining phyllo sheets and stuffing. Set aside.
3. Fry the rolls. Drain on paper towels for a minute. Serve warm with a squeeze of lemon juice.
thanks cynthia
we have come home... and my kids are better now
thnx sowmya...will try to post with same enthusiasm :)
dear zia
lahm means "meat "
what type of meat recipe do u want...plz let me know
FALAFEL
250 gms, chick peas, cooked
1 onion, very finely chopped
2 garlic cloves, crushed
1 slice of white bread, soaked in a little water
1/2 tsp. chilli powder
1 tsp. coriander powder
1 tsp. cumin powder
2 tbsp flat leaf parsley, finely chopped
salt, to taste
oil for frying
1. grind the chick peas to a purée, without water.
2. Squeeze out the bread and add to the chick peas together with the rest of the ingredients. Knead well for a few minutes.
3. Let the mixture rest for 1-2 hours, then form falafel balls.
4. Heat oil and fry the balls, a few at a time, until nicely brown all over..
5. Drain and serve hot .
FALAFEL WITH FAVA BEANS
1 cup fava beans ,soaked overnight
3/4 cup chickpeas, soaked overnight
1 onion, finely chopped
1/4 cup chopped flat-leaf parsley
2 tablespoons chopped coriander leaves
1 garlic clove, minced
1 teaspoon ground cumin
1/2 tsp chilli powder
oil, for frying
Tahini Sauce
1. Drain and rinse the favas and chickpeas and put them in a food processor and grind.
2. Add the onion, parsley, coriander leaves, garlic, salt, cumin and chilli . Pulse, to form a coarse paste.
3. In a pan, heat oil. Scoop rounded tablespoons of the falafel mixture into the hot oil and fry in small batches until browned and crisp, about 2 minutes.
4. Drain on paper towels set over a wire rack and serve hot, with Tahini Sauce.
dear zia,
for desserts...check my "delicious desserts" topic
LEBANESE GARLIC SAUCE
garlic - 1 clove
oil - 1 cup
lemon juice - 3 tbsp
salt to taste
blend all together till it gets a white mayonnaise like form.
a trick i use....when blending the items, add a tsp of mayonnaise too!!
Hi Ayesha!
Howz ur Kids now?
I pray God for their quick recovery.
AYESHA U ARE THE TREASURE OF ARABIC RECIPES. KEEP IT UP
ARAYES
(grilled pita with meat stuffing)
Stuffing:
mix all together
500 gms lean ground beef/ lamb
1 medium onion, finely chopped
1/4 cup finely chopped fresh parsley
1/4 teaspoon cayenne pepper
1/4 teaspoon ground arabic spice
salt to taste
1/4 teaspoon black pepper powder
pita breads - 3 nos.,each cut into 4 triangles
butter
1. butter the insides of pita slices. stuff with the mixture.
2. grill in oven at 200 degrees C , for a few minutes until the meat is cooked.
3. serve hot with yogurt dip.
thnx noodles
my kids are better now.....:)
for anyone who wants
the mixed arabic spice powder.......
i have posted it under the shawarma recipe...plz check.
HALEEM
This is a hyderabadi specialty and it is traditionally made with whole wheat (soaked overnight) and meat. But nowadays broken wheat is used....it can also be made with half oatmeal...
another version is to make it with wheat, rice and all dals mixed together...this gives a much yummy taste!! :)
I
broken wheat - 200 gms
a mixture of the following - 300 gms
(mung dal, chana dal, toor dal, masoor dal, urad dal, pearl barley, oatmeal )
onion - 1 cup chopped
chilli powder - 2 tsp
turmeric - 1/4 tsp
ginger paste - 4 tsp
garlic paste - 3 tsp
salt
2 cardamoms+ 1 stick cinnamon+ 5 cloves - dry roast and powder
1. soak grains and wheat and cook them together with the above items till done.
2. remove, mash, set aside.
II
mutton - 500 gms, small cubes, boneless
ginger paste - 3 tbsp
garlic paste - 1 1/2 tbsp
red chilli powder - 2 tsp
oil - 2 tsp
coriander powder - 2 tsp
5 cardamom +5 cloves +1 cinnamon - powdered
yogurt - 2 tbsp
salt
1 cup chopped onion
1 cup chopped mint and coriander leaves
1. cook mutton and the above items till mutton is done
2. remove, mash and keep.
III
5 tbsp ghee
sliced onion - 1 no, large
IV
fine juliennes of ginger
4 slit green chillies
lemon juice
mint leaves
1. heat ghee, fry the onion slices III to golden brown. remove and keep.
2. add the mashed grains I and the mashed mutton II to the same ghee.
3. cook on low flame, stirring continuosly till the ghee comes up.
4. serve hot garnished with the items in IV
happy to hear ayesha.take care.
LEBANESE GRILLED CHICKEN
chicken - 1 whole, slit at the breast
lemon juice - 1/4 cup
salt
cumin powder - 2 tbsp
chilli powder - 1 tbsp( reduce if u want less spicy)
mixed spice powder - 2 tsp
garlic paste - 1 heaped tbsp
olive oil - 5 tbsp
1. marinate overnight, turning chicken once or twice in between.
2. preheat oven to 220 degrees C.
3. grill chicken till golden.( may be about 1 hour)
4. serve with baked potato wedges and a salad.
MOUTABEL
grilled eggplant dip
eggplant - 1 extra large
tahini sauce - 1/2 cup
lemon juice - 3 tbsp
plain fresh yogurt - 1/2 cup
garlic - 2 cloves, minced finely
salt
garnish:
sumac powder
pomegranate seeds
olive oil
1. grill eggplant with skin. peel and leave on a rack for few minutes.
2. mash it coarsely and mix with rest of the items.
3. drizzle olive oil and sprinkle with sumac and pomegranate seeds.
4. serve chilled.