Arabic dishes

[ayeshasadique]

EGUSI SOUP (Algerian)

egusi seeds - 1/2 cup
(egusi is a type of melon seed; pumpkin seeds or pine seeds can be used in place of egusi)

meat cubes - 500gms
peanut oil - 5 tbsp

tomatoes - 2 large, chopped
onion - 1, chopped
2 or more habanero peppers (green chillis can be used as needed)

tomato paste - 3 tbsp
fresh shrimps - 1/2 cup, cleaned
fresh spinach - 1 bunch, chopped
salt to taste

1. powder the egusi/pumpkin/pine seeds.
2. heat oil and fry the meat with a tsp of salt, till well browned.
3. grind tomatoes, onions, and pepper/chilli.
4. add tomato mixture to meat and cook till meat is done(add water as necessary).
5. add tomato paste, and shrimp and simmer for 10 minutes.
6. Add spinach and ground pumpkin seeds and cook till spinach is cooked.

[ayeshasadique]

MUSAKHKHAN (Palestinian)

chicken - 1, cut into pieces, sprinkled with salt and pepper
olive oil - 1/2 cup
onions - 4 cups , sliced
sumac - 3 tbsp
cardamom powder - 1/2 tbsp
pine nuts - 1 cup, roasted
khubz (arabic bread pieces)

1. heat 1/4 cup of olive oil and add 1 cup of onion and fry till translucent. add the chicken pieces and cardamom powder. season with salt and pepper. add water and cook till chicken is done.
2. heat the rest of the (1/4 cup) oil, and add the remaining onions; fry till very lightly brown. add sumac and remove.
3. line a greased baking tray with the bread pieces. spread half the onion-sumac mixture; then add the chicken; again cover with the remaining onion- sumac mixture.
4. cover with an aluminium foil and bake at 350F for 10 minutes.
5. when serving, sprinkle with roasted pinenuts.