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Thread: Arabic dishes

  1. #1
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    Arabic dishes

    hi
    living in UAE, i have learnt a few arab dishes, and thought of sharing them

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  3. #2
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    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.

  4. #3
    Senior Member Devoted Hubber RedPepper's Avatar
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    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.
    Red Pepper
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  5. #4
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    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)

  6. #5
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    it has no spice in it, but to modify to suit our indian palate, u can add pepper or paprika

  7. #6
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    Looks very good..

  8. #7
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    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.

  9. #8
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    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
    tsp Ground cardamom
    2 tsp Grated nutmeg
    tsp Ground cinnamon

  10. #9
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    like HAREES there is a spicy hyderabadi dish called HALEEM.....if anyone wants it let me know

  11. #10
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    to make the shawarma spicy..u can add some chilli powder to the marinade

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