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RUZ MA SHEREEYEH
vermicelli rice
rice - 1 1/2 cup, soaked for 1/2 an hour
vermicelli - 1/2 cup
ghee/ butter - 5 tbsp
chicken/ vegetable stock - 4 cups
bay leaf - 1
salt
1. fry vermicelli in heated butter till golden brown. add drained rice and fry for some more time.
2. add the rest of the items and when the water is boiling, reduce fire and cover.
3. cook till done and dry.
4. serve hot with veg/ meat stew, or any curry of ur choice
note : can be served with stuffed zucchini.
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KOUSA BIL LABAN
stuffed baby zucchini in yogurt sauce
2 tbsp olive oil
1 large onion , finely chopped
200gms minced lean lamb meat
1 tsp, garlic paste
1 tsp ground black pepper
1 tsp mixed arabic spice
1 tbsp pine seeds, toasted
¼ cup Egyptian rice
2 cups Chicken Stock
500 gms small size zucchini , hollowed/ scooped
3 cups low fat yogurt
1 tablespoon corn flour
1 teaspoon dried mint
1 garlic clove, crushed
salt
1. heat oil, add and cook onions for 4-5 minutes or until golden brown.
2. Add zucchini flesh, minced meat, garlic, black pepper, spice and pine seeds. Cook over medium heat for 5-6 minutes. Stir in the rice,add stock and cook till done.
3. stuff zucchini with the meat mixture.
4. Arrange stuffed zucchini in a large saucepan. Add water /stock. Cover and simmer over low heat for 15 minutes or until zucchinis are almost cooked.
5. Combine yogurt and corn flour in a large pot and bring them to boil under constant stirring. Simmer for 3-4 minutes. Stir in garlic , salt and dried mint.
6. Pour the yogurt sauce over zucchini and simmer for another 5 minutes Serve with vermicelli rice.
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MOGRABIEH
mograbieh is similar to couscous, only it is bigger in size (looks like yellow pepper corns)
mograbieh - 200 gms
chicken - 1 small, cut into pieces
lamb - 100 gms, cubed
mixed spice+salt+pepper +lemon juice = marinate chicken and lamb in it for 1 hour
shallots - 200 gms
butter/ghee - 3 tbsp
mixed arabic spice - 2 tsp
chilii powder - 1 tsp
chick peas - 1 cup, cooked
salt
1. heat butter, fry the chicken and lamb till brown.
2. remove chicken pieces and add water/stock and cook till 3/4th done ; now add back the chicken pieces and cook till done.
3. heat butter, fry shallots and chick peas...and add mograbieh, fry...add the spices and water and cook till mograbieh is done.
4. serve the mograbieh with the lamb and chicken sauce ladled on top.
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LOUZ SHORBA
almond soup
2 tsp butter
1 large chopped onion
2 Tbsp plain flour
4 cups chicken stock
1/2 cup ground blanched almonds
2 tbsp cream
Salt and freshly ground white pepper
1. Melt the butter in a saucepan, add the onions, and cook until soft but not browned. Stir in the flour.
2. When blended add the stock, stirring briskly. Allow to simmer a few minutes. Stir in the ground almonds. simmer. Remove from heat.
3. Stir in the cream . Season with salt and pepper to taste. Serve hot.
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I was in Egpt last week and had some lovely Egyptian food like Kosheri and Egyptian Pie.
Kosheri is rice, macaroni, noodles and lentils all cooked together with a layer of tomato sauce on the top!
Egyptian pie was like our parOta with plently of vegetables and rumi cheese stuffed inside :) yummy
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the one iam posting now is not an arabic dish, its one of my favourite dishes....iam sure non vegetarians would like it :), the veggie lovers can ofcourse cut off the mince !!
AVARAI KOTHUKARI MASALA
(mince and broad beans masala)
avaraikkai - 200 gms, thinly chopped
mince meat - 100 gms
oil - 2 tbsp
onion - 2, finely chopped
tomatoes - 1, finely chopped
ginger-garlic paste - 1 tbsp
turmeric - 1/4 tsp
red chilli powder - 2 tsp
coriander powder - 2 tsp
cumin powder - 1 tsp
salt
garam masala powder - 1/4 tsp
grated fresh coconut - 2 tbsp
1. heat oil fry onion and gingergarlic; add the mince and fry till brown.
2. add tomatoes and salt ; cook till done.
3. add all the rest and keep frying on low flame, covered.
4. just sprinkle water when needed.
5. serve hot with chappatis.
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THARID
an arabic lamb and chickpea stew
lamb cubes - 500 gms
chickpeas - 300 gms, soaked overnight
water - 5 cups
onion - 3 cups, chopped
coriander powder - 2 tsp
fresh coriander leaves - 1/4 cup, chopped
shah jeera (carraway seeds) - 1 tsp
salt, pepper
saffron - 1/4 tsp
eggs - 4 (optional)
(the original recipe calls for honey to be added, but I have cut it off.....instead i have added 3 things on my own...)
-- garlic - 1 tbsp, minced
---ginger - 1 tbsp, minced
---green chilli - 3 nos
1. place lamb cubes in water and boil; remove any foam on top.
2. add all the other ingredients, except eggs.
3. cook till lamb and chick peas are done.
4. now u can break in and poach the eggs till done.
5. serve hot with pita breads.
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ARABIAN PAN BREAD
wheat flour
water
salt
1. make a dough, knead atleast for 15 minutes.
cover with a damp cloth and rest for 3 hours.
2. make balls and flatten; griddle each flat bread on a hot pan till golden.
3. break an egg on top, sprinkle with sugar and cardamom powder.
4. when set and not runny, turn to cook.
5. serve hot.
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LAVASH
yeast - 2 tsp
sugar - 1 tsp
water - 1 cup, warm
add together and let it bubble.
all purpose flour - 3 cups
salt
olive oil - 3 tbsp
make a dough (with yeast and flour)
knead 15 minutes
keep for 1 hour covered witha damp cloth.
preheat oven to 450 degree F
roll out dough balls and prick with fork; sprinkle with sesame seeds.
bake for 3 minutes or until golden.
cool and serve.
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dear red pepper
did u try thr kabsa and shawarma?