Urdu Poetry Forum

***Muskaan*** · #1 03-14-2009, 01:44 AM

Assalam Alaikum

All of you please share as many Arabic Food Recipes you know...Main course, Desserts, Appetisers, Soups, Arabic Coffee

Thanks

Bukhari Rice

1-1/2 cups basmati rice
1 whole chicken, cut into 8 pieces
2 cups water
2 teaspoons mixed spice
1/4 teaspoon pepper
1 teaspoon ground cardamom
2 shaiba leaves
1 teaspoon coriander
1/2 teaspoon ground cinnamon
3 teaspoons corn oil
6 whole cardamoms
6 whole cloves
2 medium onions, sliced
3 garlic cloves, diced
2 medium carrots, sliced
2 carrots, grated
6 cherry tomatoes, halved
1/4 cup tomato paste
2 bay leaves
2 shaiba leaves
2 cinnamon sticks
1/2 cup raisins
1/2 cup mixed nuts, fried
2 tablespoons olive oil

1. Clean and soak rice in warm salted water for 30 minutes. In a small bowl add mixed spice, salt, pepper, cardamom, cloves, coriander and cinnamon. Marinate meat in spices, set aside.

2. In a large sauté pan on medium heat add oil. Add onions and garlic cooking until golden. Add spiced meat, stirring. Add grated carrots, shaiba leaves, tomatoes, tomato paste, bay leaves and cinnamon, stirring well. Add water, stir. Raise heat to high and allow mixture to come to a full boil then reduce heat to low. Cook for 30 minutes. Removes shaiba and bay leaves.

3. Add rice and raisins to mixture making sure rice is covered with broth, add more water if needed. Raise to high heat until a full boil, cover and simmer on low heat until rice is cooked about 25 minutes (do not open the lid what so ever). In a small pan add 2 tablespoons olive oil, carrots and nuts; cook 5 minutes on medium heat.

4. Places rice and meat in a serving dish, arrange sliced carrots and fried nuts on the top of the mixture.

***Muskaan*** · #2 03-14-2009, 01:45 AM

Kefta Kabab

1 lb. ground lean beef or lamb
1/4 cup chopped fresh parsley
1/4 cup chopped cilantro
1 medium onion, grated
1 tsp. ground cumin
1 tsp. paprika
1 tsp Saudi Spice mix
1 tsp. freshly ground pepper
Salt to taste

Combine all ingredients in a large bowl. Mix well. Let stand 1 hour to blend flavors. Preheat oven to broil. Or prepare hot coals on barbecue grill. Using about 1/4 cup mixture for eack kebab, mold into a sausage shape around flat metal skewers. Moistening your hands will help mold the meat mixture onto skewers. Taper ends of sausage shapes to prevent meat from slipping off skewers during cooking. Place skewers on broiler rack 4 inches from heat source on grill or over hot coals. Turn frequently to brown evenly until meat is done as desired, 10 to 15 minutes. Makes 8 to 10 servings.

***Muskaan*** · #3 03-14-2009, 01:50 AM

Shish Taouk ( Chicken Kebab)

* 1 lb good quality chicken breasts, cut into 1/2 inch cubes
* 1 clove of garlic, peeled and crushed
* 3/4 tsp salt
* 1/4 tsp cinnamon
* 1/4 tsp black pepper
* 1/4 tsp all spice or Saudi Spice
* 2 TBS best quality olive oil
* 3 TBS lemon juice

In a container combine the cubed chicken, garlic, salt, cinnamon, black pepper, allspice, oil and lemon juice, mix well, cover (you can use saran wrap) and marinate for 3-6 hours or overnight in the refrigerator.

Thirty minutes before grilling remove from refrigerator, allowing it to reach room temperature.

Thread onto skewers (if using wood or bamboo, soak, weighted so water covers, for about 1/2 hour, first).

Grill over medium charcoal fire, basting and turning several times, until delicately browned.

You can also grill in the oven: pre-heat the grill. Place chicken on skewers over an oven sheet and cook until browned (6-8 minutes), turning skewers and basting occasionally with the marinade to keep moist.

Skewers can be served in pita (arabic) bread Goes well with hummus, baba ganouj and other oriental salads

***Muskaan*** · #4 03-14-2009, 01:56 AM

Hummous

* 1 Can Chick Peas
* 1 wedge garlic
* 2 tblsp lemon juice
* 1 tblsp tahini paste
* 1/4 tsp red pepper
* 1/4 tsp parsley
* Olive Oil for garnishing

Drain chick peas into cup and save. Put chick peas, garlic, lemon juice and the
tahini paste into a blender. Add about 1/4 cup of the juice from the chick peas,
BLEND. If needed, add more chick pea juice, in small amounts, while blending, to get
the right consistancy. Dip should be a little on the thick side and smooth - not too
thick and not too liquidy. Should have a consistancy like any other dip! Spoon out into
a dip bowl and sprinkle red pepper and parsley and Olive oil on top.

***Muskaan*** · #5 03-14-2009, 02:00 AM

Buraik

Buraik is a popular Arabic recipe. I have known two other versions of Buraik, one being ground beef, eggs, and the other bananas and cream, which is a dessert Buraik.

5 chicken breast, boneless and skinless
3/4 cup chunky garden pasta sauce
1/2 cup mozzarella cheese, shredded
1/2 cup cheddar cheese, shredded
1 pound puff pastry
1 teaspoon salt
1 teaspoon pepper
1 egg yolk, beaten

1. Allow puff pastry to defrost at room temperature for at least 2-1/2 hours. When defrosted divide into two half’s. Cover with a towel until needed. In a medium saucepan on medium heat add chicken breast, cover with water and allow to cook, about 20 minutes or until done. Drain water then shred chicken.

2. In a sauté pan on medium heat, add chicken, pasta sauce, salt and pepper. Mix well, allow to cook 5 minutes. Roll each dough into a thin circle, a circle that will cover a 9 inch pie pan. Lightly butter pie pan bottom and sides. Add one circle of pastry into the pan, covering. Carefully prick dough with a fork. Add chicken mix, and then sprinkle cheese. Add second pastry circle on top, covering meat. With fingers, press edges of each circle together, to form slight mound. With a pastry brush, carefully brush egg yolk all over pastry. Make small slit in top middle of Buraik.

3. In a pre-heated 350 F oven bake Buraik 25-30 minutes, until top is golden.

***Muskaan*** · #6 03-14-2009, 02:06 AM

KIBBEH

FOR THE SHELLS

250 g (8 oz) burghul (cracked wheat)
500 g (1 lb) minced beef
1 onion, coarsely chopped
salt and pepper

FOR THE STUFFING

1 onion, finely chopped
2 Tbs. sunflower oil
2 Tbs. pine-nuts
500 g (1 lb) minced beef
salt and pepper

sunflower oil for deep-frying

To make the shells, soak the cracked wheat for about 20 minutes in water, then drain. Blend the meat, onion, salt and pepper in a food processor. Then process again, in batches, with the cracked wheat and continue until the mixture is soft enough to work like a dough. Knead well by hand

For the stuffing, fry the onion in oil till soft, then add the pine-nuts and fry till golden. Add the meat, salt and pepper and stir until the meat changes colour.

Wet your hands. Take a small egg-sized portion of the shell mixture and roll into a ball. Make a hole in the centre with your finger and shape into a thin-walled pot with a pointed bottom by turning and pressing it in your palm. Place some stuffing into the hole and pinch the top of the pot together to seal it. Shape the top into a point. Repeat with the rest of the mixtures, wetting your hands frequently.

Heat the oil. Deep-fry 4 or 5 kibbeh at a time until golden brown and drain on kitchen paper. Serve hot. Makes 20.

***Muskaan*** · #7 03-14-2009, 02:11 AM

Salad

Ingrdients :
¤ 2 red bell peppers, finely chopped
¤ 2 green bell peppers, finely chopped
¤ 2 cucumbers, finely chopped
¤ 1 spring onion, finely chopped
¤ 2 medium tomatoes, peeled and finely chopped
¤ a pinch of salt
¤ a pinch of ground white pepper
¤ 1/2 cup lemon juice
¤ 1/4 cup olive oil

Steps :
1 - Chop into thin pieces and Mix well all the above ingredients. Serve immediately.

***Muskaan*** · #8 03-14-2009, 02:17 AM

Baba Ganouj

Ingredients

* 1 large Eggplant
* 1 Lemon

* 3 Cloves (large) garlic

* 3 tb (heaping) tahini (sesame
* Salt to taste
* Paprika
* 2 tb Olive oil

Pierce eggplant in several places, set on a baking sheet, and bake in a 350 degree F. oven for 1 hour. Let cool. Strip off and discard peel, and cut remaining eggplant into chunks and place in blender. Add lemon juice, garlic, tahini and salt. Blend until smooth, stopping blender to push down ingredients as needed. Put in a bowl, sprinkle paprika or chopped parsley on top, and drizzle with 2 tbsp olive oil.

***Muskaan*** · #9 03-14-2009, 02:21 AM

Falafel

Ingredients:

* 1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
* 1 large onion, chopped
* 2 cloves of garlic, chopped
* 3 tablespoons of fresh parsley, chopped
* 1 teaspoon coriander
* 1 teaspoon cumin
* 2 tablespoons flour
* Salt
* Pepper
* Oil for frying

Preparation:
Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.

Drain chickpeas, and place in pan with fresh water, and bring to a boil.

Allow to boil for 5 minutes, then let simmer on low for about an hour.

Drain and allow to cool for 15 minutes.

Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.

Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.

Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.

Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).

Serve hot.

***Muskaan*** · #10 03-14-2009, 02:31 AM

Tabbouleh salad

Ingredients

1/4 cup fine cracked wheat

2 cups finely chopped parsley

1/2 kg (16 oz) firm red tomatoes, washed and finely chopped

1/2 cup finely chopped fresh mint leaves

1/4 cup finely chopped onion

1/2 cup lemon juice

1 teaspoon salt (as desired)

1/2 cup extra virgin olive oil

a dash of all spice (as desired)

Steps

Wash chopped mint and parsley then drain well.

Wash the cracked wheat several times and drain. Soak it in chopped tomatoes for 20 minutes.

Rub chopped onion with salt.

Mix all ingredients in a bowl. Add olive oil and lemon juice, toss the mixture well.

Serve Tabbouleh with crisp cos lettuce leaves, or fresh cabbage leave

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*The Following 3 Users Say Thank You to Muskaan* For This Useful Post:**
Crystal_thinking, Men Hon Na, Simple_B.U.T

*The Following 3 Users Say Thank You to Muskaan* For This Useful Post:**
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