arabian gulf food recipes[myebookshelf].pdf

ARABIANGULFFOODRECIPES

MOEZAGEEB

CONTENTS

1.Introduction2.ShrimpKabsaStuffedBellPeppers3.MutabbagBelLaham4.SpaghettiwithYoghurtandMeat5.TurkeyHarees6.SaudiDoughwithKingFish7.MuhammarwithApricots8.FishMaglouba9.LambGheimeh10.Meat&WalnutNadiwithDatesandDibisRamman11.ChickenKabsawithSausage&Beans12.ChickenMadrouba13.ZeinabsFingers14.ChickenKoftaCreamySoup15.ChickenwithEggplantandCauliflowerRice16.ArabicLambandPotatoPie17.SaudiRicewithMeatandChickpeas18.LambKabsawithJerrish19.KhaleejiLambFrike20.SaudiKabsa21.FlakyChickenSoup22.ArabicStyleWhiteRice23.Al-Salta24.ShrimpsStew25.LambandArtichokeSoup26.IranianGheymehChicken27.ChickenThreed28.YemeniRice29.SaudiChickenBiryani30.PotatoandRiceKibbeh

INTRODUCTION

ArabianGulfFoodRecipes isabookcontains30recipes fromArabGulfarea. Iwishyouenjoyeveryrecipeinit.

SHRIMPKABSASTUFFEDBELLPEPPERS

Ingredients500gshrimp,peeled,raw,de-shelled&de-veined

6largegreenbellpepperor900g

2tablespoonsvegetableoil

1largeonionor200g,finelychopped

1tablespoontomatopaste

2mediumtomatoesor200g,peeledandchopped

2cubesMAGGIChickenBouillonor20g

2cupswateror500ml,hot

2smallchilipepper,green,chopped

1teaspoongroundcumin

1cinnamonstick

2teaspoonsgroundcardamom

1cupsbasmatiriceor300g

pinchofsalt

pinchofgroundblackpepper

PREPARATION

Prepare Bell Peppers by cutting open the top and removing seeds and membranefrominside.Discardseedsandmembrane,standpeppersand tops ina largeovenproofpanandsetaside.

Inamediumsizepot,heatVegetableOilandcookOnionsovermediumheatfor5-6minutesuntiltranslucent.AddTomatoPasteandsautforanotherminute.

AddTomatoes,MAGGIChickenBouillon ,Water,Chili Pepper,Cuminpowder,Cardamompowder,Cinnamon stick andShrimp andCardamompowder and cookwithconstantstirringfor3-4minutesoruntiltheshrimpisturningpink.

Addrice,andstirgently.Bringtoboilandcookcoveredoverlowheatfor15minutesoruntilthericesomehowcookedwithsomeliquidinthebottomofpot.

Dividemoistricemixtureequallyandstuff(3/4full)theinsideeachBellPepper,donotpressdownand/oroverfillasthericewillexpandwhilebaking.

Coverwithtinfoilandbakeina175covenfor30minutes.

Remove tin foil and increase temperature to 190c and cook for an additional 10minutestogrilltheoutsideofthepeppers.

Servehot.

MUTABBAGBELLAHAM

INGREDIENTS

FORPASTRY:

3CUPSallpurposeflouror600g

1teaspoonsalt

2tablespoonssugar


1cupswateror300ml

FORSTUFFING:

2TABLESPOONSvegetableoil

500gmincedlamb

1mediumonionor150g,finelychopped

2clovesgarlic,crushed

teaspoongroundcinnamon

teaspoongroundcloves

teaspoongroundcumin

cupwateror125ml,hot


2eggs,slightlybeaten

cupspringonionsor40g,chopped

1smalltomatoor100g,peeled&diced

PREPARATION

In amixing bowl, combine Flour, Salt and Sugar, addingOil andWater graduallyuntilsmoothandsoftdoughisformed.Coverandrestinawarmplace.

HeatVegetableOilinasaucepan,addMincedMeatandlightlybrown,addOnions,Garlicandspicesandsautuntilmeatisfullycookedandonionsaretranslucent.

AddWater,MAGGIChickenBouillonandsimmeronmediumheatuntilallliquidisabsorbed.

Add beaten Eggs, Green Onions, and Tomatoes and mix, insuring an evendistributionofallingredients.

Dividedoughintogolfsizeballsandrollouteachpieceintoathinflatlayer

Placeaspoonfulofthefillinginthecenterofthedoughandfoldovertheedgestoformasquareshape.

Gentlypanfryeachstuffedpastryabout2minutesoneachsideoruntilgolden.

recipeends

SPAGHETTIWITHYOGHURTANDMEAT

Ingredients500gspaghetti,cutinto10cmlengths



500gmincedbeef

2teaspoonsgroundcumin

1teaspoongroundblackpepper

2cubeMAGGIChickenBouillonor20g

cupwateror125ml,hot

3tablespoonsbutter

3cupsyoghurtor750g


cupfreshparsleyor30g,finelychopped

PREPARATION

BoiltheSpaghettiaccordingtopackagedirections.Strainandkeepaside.

Heat theVegetableOilandfry theOnions,MincedMeat,CuminandBlackpepperforfiveminutes.AddMAGGIChickenBouillonandwaterandsimmerforanotherfive

minutesuntilmostofthestockhasbeenabsorbed.

MeltButter ina largesaucepan,addspaghetti to thesaucepanandstirwithbutteroverheatforfiveminutes,andtransferspaghettiinabakingdish.

MixYogurtwithGarlic,pouroverthespaghetti.Coverthiswithcookedmincedmeatmixture,andchoppedParsley.

Bakeinapre-heatedovenat175cfor15minutes,Servehot.

TURKEYHAREES

Ingredients4cupspearlwheator650g,soakedovernight

6cupswateror1liters,cold

6cupswateror1liters

700gturkey,withbones


1/3cupfreshcreamor60g

3tablespoonsgroundcinnamon

3tablespoonsgranulatedsugar

PREPARATION

In a Harees pot, bring to boil 1500ml of water, add Turkey meat and MAGGIChickenBouillon,coverandsimmerfor90minutes.Skimthefrothfromtimetotime.

Washanddrainthesoakedwheat,addtothepot,coverandcookonverylowheatforanother90minutes,stirringfromtimetotime.

Remove the turkeymeat, shred into strips and discard the bones.Return shreddedturkeybackinthepot,mashthemixturetogetherinsuringaconsistenttextureandletcookforanother30minutes.

Stirincreamandinsuresmoothness.

MixSugarandCinnamontogetherandsetaside.

Pour the harees into a plate, sprinkle cinnamon and sugar mixture on top of theharees.Servehot.

SAUDIDOUGHWITHKINGFISH

IngredientsFORTHEDOUGH:

2CUPSallpurposeflouror350g

1egg,lightlybeaten

cupNIDOFullCreamMilkPowderor25g


1tablespoonsalt

cupwateror150ml

FORTHESTUFFING:

400GKINGFISH,cutinto2cmcubes

cuplemonjuiceor50ml

30gtamarindpaste

cupwateror50ml,hot

1tablespoonvegetableoil

1mediumredonionor150g,finelychopped

6clovesgarlic,finelychopped

1mediumtomatoor300g,finelychopped


cupwateror125ml,hot

1tablespoonchilliflakes

1cupcorianderleavesor50g,finelychopped

cuppineseedsor50g,roughlychopped

PREPARATION

Inalargebowl,combineFlour,Egg,NIDOFullCreamMilkPowder,VegetableOiland Salt. Rub with your fingertips until the mixture resembles fine breadcrumbs.Graduallyaddwaterandmixtoformsoftdough.

Dividethedoughinto2equalportions.Coverandkeepasidefor1hour.

InamediummixingbowlcombineKingFishcubeswithLemonJuiceandallowtomarinateinthefridgefor30minutes.

DissolveTamerHindiin50mlofHotwaterandrunthroughasievetoremoveseedsandskins.

HeatVegetableOil in amediumsaucepan, addOnions andGarlic and sautuntilOnions are translucent. Add Tomatoes, Chili Flakes andMAGGIChickenBouillon ,Water andTamerHindi Sauce and allow to simmer onmediumheat for 15minutes oruntilTomatoesaresoft.stirinchoppedCorianderLeavesandremovefromheat.

Turn out the first piece of dough onto a lightly floured work surface. Knead thedoughandrollitoutintoagreased30cmroundoventray.

Carefullyspreadhalfofthetomatosauceoverthetop,placepiecesofrawfishoverthesaucediscardingthelemonjuicemarinate,spoonoverthereminderofthesauceandsprinkleoverwithPineSeeds.

Rolloutthesecondpieceofdoughandplaceitoverthepantocover.Tightlypresstheedgesandbrushthetopwiththeextraeggwash.

Bakeina170Covenfor35-40minutesoruntilthetopisgoldenandfishiscooked.

MUHAMMARWITHAPRICOTS

Ingredients2cubesMAGGIChickenBouillonor20g

4cupswateror1liter

1/3cupdatesyrupor75ml

1teaspoonrosewater

1teaspoongroundcardamom

2cupslonggrainwhitericeor400g

1tablespoonbutter

2/3cupdriedapricotsor100g,chopped

PREPARATION

DissolveMAGGIChickenBouillon cubes inHotwater andmix until dissolved,addDateSyrup,Rosewater,Cardmomandstiruntilwellmixed.

WashtheRiceandleavetosoakfor30minutes.Rinseuntilthewaterrunsclear,thendrain.

Melt Butter in a large rice pot, add Rice and gently stir for 2-3 minutes. Addsweetenedchickenstockandbringtoboil.AddApricotpieces,covertightlyandsimmeronlowheatuntilriceiscooked.

FluffriceandserveonaplatterwithFishorLamb.

FISHMAGLOUBA

Ingredients2cupsbasmatiriceor400g,washedandrinsed

2teaspoonsgroundcardamom

2teaspoonsdriedlimepowder

2teaspoonsgroundcloves

2teaspoonsarabicmixedspicess

2mediumeggplantsor500g,cutintoroundslices

2teaspoonssalt

1cupvegetableoilor250ml,fordeepfrying

4piecesbutter

1smallcaulifloweror400g,cutintomediumflorets

600ghammour,cutinto5-10cmpieces




2cupswateror500ml,hot


1mediumonionor100g,slicedandfriedforgarnishing

1/3cuppinenutor50g,lightlytoasted

PREPARATION

Combineallspicesandgentlymixtogetherwithwetrice,allowtositfor15min.

Peel and cut eggplants into 2cm thick slices, dredgewith salt and allow juices todraw.Heat vegetable oil in a pan, pat-dry eggplants and fry on both sides until goldenbrown.

In aNon-Stick rice pot,melt half of the butter, lightly fry cauliflower florets untilgolden,butnot fully cooked, removeand set aside.Using the samepot, gently fry fishuntilgoldenbutnotfullycooked.Removeandsetaside.

Onmediumheat,usingthesamepot,melttheremainingbutter,addChoppedonions,and Garlic and saut until onions are translucent, sprinkle cup of the rice (with thespices)ontopandmixgently.Layerfriedeggplantpieces,thenofthefriedfishpieces,and layerwithanother1-cupof rice, layer the friedcauliflowerand the remaining friedfishandcoverwiththeremainingrice.Flattenthericesurfaceinthepot.

DissolveMAGGIChickenBouilloncubesin500mlofhotwaterandpourovertherice.Coverandcookonmediumlowheatuntilriceiscooked(about25min).

Inaseparatefryingpanfryslicedonionsandpineseedsinvegetableoiluntilgoldenbrown.

Toserve,carefullyturnthecontentofthepotupsidedownontoalargeplate,garnishwithfriedonionslicesandpineseedsandservehot.

LAMBGHEIMEH

Ingredients1tablespoonbutter

800glamb,shank

2mediumonionor300g,chopped

3mediumtomatoesor300g,choppedandskinned


1largepotatoor300g,peeledandcutinto3cmcubes

cupchickpea,driedor100g,pre-soakedfor4hours

2teaspoonsgroundturmeric

2teaspoonswholecardamompod

3mediumdriedlime


6cupswateror1liters,hot

PREPARATION

InalargepotmeltbutterandfryLambShanksfor5minutes.

Add Onions, Tomatoes, Garlic, Potatoes, Chick Peas, Turmeric, Cardamom Pods,dried Limes, MAGGI Chicken Bouillon and Water, cover and allow to simmer on

mediumheatfor2hoursoruntilmeatandchickpeasarefullycooked,softandtender.

Removelimes,cardamomandmeatandfrompot.Discardlimesandcardamompods,allowmeattocoolandremovefrombones.

Strainremainingcontentinthepot,andreservesoup.

Return meat and strained vegetables to the pot, mash with a mallet until meat isshreddedandvegetablesaremashed(DONOTUSEAFOOD-PROCESSOR).

Placemeatandvegetablemixtureonalargeplate,pouroversomeofthesauceandservehotwithasideofthesoup,andspringonions.

MEAT&WALNUTNADIWITHDATESANDDIBISRAMMAN

INGREDIENTS

3tablespoonsbutter

500gmincedbeef

cupcorianderleafor30g,finelychopped


cupwateror125ml,hot

5tablespoonslemonjuiceor50ml

tablespoonlemonzest

cupwalnutsor75g,finelychopped

cupdrieddatesor100g,finelychopped

3tablespoonspomegranatemolassesor30g


pinchofsalt

pinchofgroundblackpepper

PREPARATION

HeattheButterinasaucepan;thenaddtheMeatandCorianderleaves,andsautfor10minutesovermediumheat.

AddMAGGIChickenBouillonandwaterandsimmerforanother10minuntilthe

meatiscookedandmostoftheliquidisabsorbed.

AddtheLemonJuice,LemonZest,Walnuts,Dates,DibisRamman,andCuminandcookafurther5minutes.

Placeinthecenterofalargeservingplateandsurroundwithplainrice.

CHICKENKABSAWITHSAUSAGE&BEANS

Ingredients500gvealsausage,spicy,casingremovedandshapedintosmallballs

1kgwholechicken,skinremovedandcutinto8pieces

2mediumonionsor250g,chopped

3tablespoonstomatopaste

3mediumtomatoesor300g,peeledanddiced

1teaspoongroundcinnamon

1teaspoongroundcloves


1teaspoongroundcoriander

6cupswateror1.6liters,hot



1mediumpotatoor250g,cutintomediumcubes

1mediumgreenbellpepperor150g,cutinto1cmpieces

4cupsbasmatiriceor800g,washedanddrained

2cupsredkidneybean,cookedor300g,drainedandwashed

PREPARATION

SautSausageballsinalargepotuntilgolden,removeandsetaside.

FryChickenpiecesinthesamepotwiththerenderedoilandjuicesreleasedfromthesausages.

AddOnions,TomatoPasteandTomatoes,tothepotandsauttillonionsaresoft.

AddSpices,WaterandMAGGIChickenBouillon to thepot and simmercontentfor45minoruntilchickeniscooked.

Removechickenpiecesandsetasideandreservestock.

Inaseparatericepot,heatVegetableOil,andfryPotatoes,forabout5min,addBellPeppers,Rice,cookedchicken,cookedsausages,andtopwith1500ofstock(Addmorewaterifneededtocoverthetopofricewith2cmliquid)andbringtoboil.

Addkidneybeans to thepot, coverand simmeronmediumheatuntilpotatoesareforktenderandriceisdone,about25min.

CHICKENMADROUBA

Ingredients750gchickenthighwithoutskin,skin&fatremoved

4cupswateror1liter,hot


2bayleaves


1teaspoonarabicmixedspicess




cupfreshgingeror100g,crushed

cupgarlicor100g,crushed

1cantomatopureeor400g

2/3cuplentilor100g,yellow

2tablespoonsdriedlimepowder

2tablespoonsgreenchilipepper,thinlysliced

1cupcorianderleafor50g,chopped

2/3cuprolledoatsor50g

PREPARATION

Place cleanedChickenThighs in a large pot, coverwithwater and bring to a boilskimminganyfrothasitappears.

AddMAGGIChickenBouilloncubes,BayLeaves,GirfaandBzarEmirati(spices)andbringtoaboil.Simmerfor2hoursoruntilchickenisfullycooked.Strainthestockthroughasieve;removecookedchickenmeatdiscardingbonesandbayleaves.

In a separatepot, heatVegetableOil, sautOnionsuntil golden, addTomatoPasteand saut for an additional 2-3minutes.AddGinger,Garlic,TomatoPure andbring toboil.

Addthereservedchickenstock,Lentils,LimepowderandGreenChilis,coverandsimmeruntillentilsarefullycooked.About1hour.

Adddebonedcookedchickenpiecesandgentlymashcontent,usingapotatomasheruntilchickenisturnedintoshredsandlentilsare1/mashed(donotuseafoodprocessororelectricmixer).Addmorewater if stew thickens.Add half of the FreshCoriander andsimmeronlowheatforandadditional30minutes.

10minutesbeforeservingaddRolledOats,gentlystirandensureoatsaresoft.

ServeinasoupbowlgarnishingwiththeremainingfreshCorianderLeaves.

ServewithFlat-breadorRice.

ZEINABSFINGERS

IngredientsFORSUGARSYRUP:

1/3cupsugaror70g

1cupwateror250ml

3pieceswholecardamompod

1tablespooncornstarch

cupwateror125ml,cold

1tablespoonlemonjuiceor15ml

FORFILLING:

1TINNESTLSWEETENEDCONDENSEDMILKor395g

1cupswateror375ml

cupcornflouror100g

300gcreamcheese

40sambousekpastrysheetsor200g

FORSEALINGTHEPASTRY:

2TABLESPOONSallpurposeflour

4tablespoonswateror60ml

1cupoilfordeepfryingor214g

PREPARATION

Topreparethesyrup:AddSugar,1cupofWaterandCardamomPodstoasaucepan.Bringtoboilandsimmerfor6-8minutes.Dissolvethe1tablespoonofcornstarchintheremaining cup ofColdWater andLemon Juice and add to the simmering sugar andwater,stirconstantlyonheatfor2minuntilsyrupthickens,andsetasidetocool.

Topreparethefilling:PlaceNESTLESweetenedCondensedMilk,WaterandCornflour in a large saucepan, bring to boilwith constant stirring until sauce thickens.AddCreamCheeseandstir.Keepasidetocoolintoaroomtemperature.

Onacleanworksurface,laydownaSamboosaSheet,add1tbsoftheCheesefillingin the center, fold over the edges, and roll to forma thin finger. Seal the pastrywith amixtureofFlourandWater.Repeatthesamewithremainingsheetsandfilling.

Beforeserving,fryrollsinbatchesinhotoilforfewminutesoruntilgoldenbrown.

DrizzlewithSyrupandserve.

CHICKENKOFTACREAMYSOUP

Ingredients150gchickenbreastfillet,minced

2tablespoonsfreshparsley,finelychopped

2tablespoonsonion,finelychopped

cupleeksor50g,coarselychopped

1smallpotatoor150g,coarselychopped

1smallcarrotor100g,coarselychopped

5cupswateror1250ml

1sachetMAGGICreamofChickenSoup

PREPARATION

Combineminced chicken, parsley and onion in amixing bowl and shape to smallballs.Arrangekoftaballs inanoven trayandbakeat180C inapreheatedovenfor10minutesoruntilballsarecooked.

Meanwhile,placetheremainingingredientsinamediumsaucepanandbringtoboilstirringconstantly.

Simmer for15minutes.Use a stick blender or kitchen blender and puree the soupthenstraininstrainer.

Returnthesouptothecleanedsaucepanwiththecookedchickenballs.Simmerfor

seconds.Garnishwithchoppedparsleyandserve.

CHICKENWITHEGGPLANTANDCAULIFLOWERRICE

Ingredients1kgwholechicken,cleanedandwashed

2cupsvegetableoilor500ml,fordeepfrying

1mediumeggplantor300g,cutintolargecubes

2cupscaulifloweror300g,cutintoflorets


2driedlimes,cutintohalves

1mediumgreencapsicumpepperor150g,cutintoslices

teaspoongroundblackpepper


1teaspoongroundturmeric

1mediumtomatoor150g,peeledanddiced

3cubesMAGGIChickenBouillon

4cupswateror1125ml


PREPARATION

Placechickeninanoventrayandroastchickenina220Cpreheatedovenfor45-50

minutesoruntilchickenisroastedandcooked(seasonchickenwithsaltandpepperandsomevegetableoil).

Meanwhile,heatoilinasaucepan(reserve3tablespoonofoil)andfryeggplantandthenthecaulifloweruntil theyaregoldenbrownincolor.Setasideonkitchentissuestoabsorbanyaccessoil.

Heat the remaining3 tablespoonsoil in a largepot.Fryonions for 3-4minutesoruntilgoldenincolor.

Add dried limes, green capsicum, spices, tomato andMAGGIChickenBouilloncubes,stirfor2minutesthenaddthewaterandbringtoboil.

Addthericeandbringtoboilwithoccasionalstirring,coverandsimmeronlowheatfor10minutesoruntilriceishalfwaycooked.Addthefriedvegetablesontop.Coverandcookforanother10minutesoruntilthericeiscompletelycooked.

Spoonthericeoveraservingplateandserve.

ARABICLAMBANDPOTATOPIE

INGREDIENTS

2cupsvegetableoil,fordeepfrying

3cupscaulifloweror450g,cutintolargeflorets

500gmincedlamb

2tablespoonsoliveoil

1mediumonionor125g,sliced

3clovesgarlic,sliced

1mediumgreenbellpepperor150g,sliced

2mediumtomatoesor300g,peeledandsliced



tablespoonsevenspices

1cupwateror250ml

FORTHEPOTATO:

4MEDIUMPOTATOESor1kg,cutintolargecubesandboiled

cupmilkor125ml

2tablespoonsbutter

pinchofsalt

pinchofwhitegroundpepper

1cupmozzarellacheeseor100g,grated

PREPARATION

Heatoilanddeep-frythecaulifloweruntilisgoldenincolor.Removeandsetasideoverakitchentoweltoabsorbanyexcessoil.

Formmincedlambintosmallballsandplacetheminagreasedbakingtray;bakeinapreheatedovenat200Cfor10-15minutesoruntiltheyarecooked.

Inamediumsaucepan,warmoliveoil andsautonionandgarlicuntil soften thenaddgreenbell pepper and stir for 2minutes.Add tomato,MAGGIChickenBouilloncubes,tomatopasteandArabicsevenspices.Stirfor5minutesoruntiltomatoissoftened.

Addthewaterandthepreparedmeat.Simmerfor10minutesthenaddthepreparedcauliflower.Stirandsetaside.

Mashthepotatowithmilk,butter,saltandpepper.

Pourthecauliflowermixtureinanovenproofdishandthepotatomixtureover.

Sprinkle the cheese over the potato and bake in a preheated oven at 250C for 15minutesoruntilthetopisgoldenincolor.

SAUDIRICEWITHMEATANDCHICKPEAS

Ingredients750glamb,pieceswithbones

8cupswateror2liters

2driedlimes

3smallcinnamonsticks

5wholecloves

10wholecardamompods

tablespoongroundcumin


2tablespoonsghee



1tincannedchickpeasor450g,drained



PREPARATION

Place lamb pieces and water in a large pot, bring to boil and remove froth as it

appears.Addthedriedlimes,cinnamon,andallspices.Coverandsimmeroverlowheatfor1hoursoruntilthemeatistender.Removeandsetaside.

Heatgheeinalargepot,addandcookonionsstirringfor5-7minutesoruntilgoldenbrown.Addgarlicandstirfor1minute.

Addchickpeas,MAGGIChickenBouillon , thecooked lambwith thestock, thestockshouldbearound4cups/1000ml,addmorewaterifneeded.

Coverwiththericeandcookoverlowheatfor25-30minutesoruntilriceiscooked

LAMBKABSAWITHJERRISH

INGREDIENTS

5cupswateror1250ml

1kglambshanks,cutintomediumsizecubes


2mediumonionsor300g,cutintothinslices


1greenchilipepper


4wholecardamompods


1cinnamonstick



2cupsjerrishor360g,washedanddrained

PREPARATION

Addwaterandmeatcubestoalargepot.Bringtoboilandskimfrothasitappears.Coverandsimmeroverlowheatfor1hoursoruntilmeatistender.

Heatoil inamediumpot,addandcookonionsovermediumheat for5-6minutes.

Add chopped tomatoes, chili pepper, cumin powder, cardamom pods, black pepper,cinnamonstick,tomatopasteandMAGGIChickenBouilloncubes.Cookwhilestirringfor3-4minutes.

Addthecookedmeatwiththestocktothepot,thestockshouldbearound3cupsor750ml,addmorewaterifneeded.

Cover with the Jerrish, bring to boil and cook covered over low heat for 30-35minutesoruntilJerrishiscooked.

Turnthedishoveralargeservingdishandgarnishwithfriedpeeledalmonds,raisinsandpineseeds.

KHALEEJILAMBFRIKE

INGREDIENTS

1kglamb,withbones,cutintomediumpieces






6cupswateror1625ml


teaspoondriedgingerpowder

4wholecardamompods,partiallyopened

1cinnamonstick

3tablespoonsbutter

2mediumonionsor300g,diced

3cupsfrikeor500g,rinsedwell

PREPARATION

Combinelambpieceswiththespicesandmarinateforhalfanhour.

Heatoilinanonstickskillet,frythelambpiecesonallsidesuntiltheybecomebrownthenaddwater.

Add MAGGI Chicken Bouillon cubes, ginger powder, cardamom pods andcinnamonsticks.Coverandsimmerfor1hoursoruntilthemeatistender.

Remove the meat and bones from the skillet, reserving the broth. Keep the meatwarm.

Meltbutterintheskilletandsauttheonionsfor4-5minutesuntilitbecomestender.

Measurearound5cupsor1375mlfromthemeatbrothandaddtothefrike,(ifthestockisnotenoughaddmorewater)thenbringtoboil.

Reduceheat,coverandcookoverlowheat,around25-30minutes,oruntilallliquidisabsorbedandthefrikeiscooked.

Removethemeatfromthebonesthenservethefrikeonanovaldish,toppedwiththepiecesoflambmeat.

SAUDIKABSA

INGREDIENTS

5cupswateror1250ml

1kglamb,orbeefmeat,cutintocubes.


2mediumonionsor300g,cutintothinslices


1greenchilipepper


4wholecardamompods


1cinnamonstick




PREPARATION

Placewaterandmeatcubesinalargepot,bringtoboilandskimfrothasitappears.Coverandsimmeroverlowheatfor1houroruntilmeatistender.

Inamediumsizepot,heatvegetableoilandcookonionsovermediumheatfor5-6

minutes. Add tomatoes, chili pepper, cumin powder, cardamom powder, black pepper,cinnamonstick,tomatopaste,MAGGIChickenBouilloncubesandcookwithconstantstirringfor3-4minutes.

Addthecookedmeatwiththestocktothepot,thestockshouldbearound3cupsor750ml.Addmorewaterifneeded.

Coverwiththerice,bringtoboilandcookcoveredoverlowheatfor20minutesoruntilthericeiscooked.

Turnthedishoveralargeservingdishandgarnishwithfriedpeeledalmonds,raisinsandpineseeds.

FLAKYCHICKENSOUP

Ingredients150gskinnedchickenbreastfillets


1smallonionor70g,finelychopped

1smallcarrotsor100g,cutintosmallcubes

5cupswateror1250ml

1sachetMAGGIOatChickenSoup

1cupwhitecabbageor75g,shredded

teaspoongroundcumin


1tablespoonlemonjuice

1tablespoonfreshparsley,chopped

PREPARATION

Boilchickenbreast inwater for10minutesoruntilchicken is tender.Through thewateraway,coolthechickenandflakeintothinflakes.Setaside.

Meanwhile,heattheoilinalargesaucepan,sautonionsfor2minutes.Addcarrots,waterandMAGGIOatChickenSoup.Bringtoboilandsimmeronlowheatuncoveredfor 8minutes then add chicken flakes, cabbage and spices. Stir and boil for another 4

minutes.

Addlemonjuiceandparsley.Stirandserve.

ARABICSTYLEWHITERICE

INGREDIENTS

7cupswateror1750ml


2tablespoonsvinegar,white


cupbutteror100g


1mediumgreenbellpepper,sliced

PREPARATION

Addwater,MAGGIChickenBouilloncubesandvinegartoalargepotandbringtoboil.

Add the rice andcook for10minutesoruntil the rice is almost tender.Drain in astrainer.

Heathalfthequantityofbutterinalargesaucepan,addturmericandbellpepperandcookfor2-3minutes.

Addthecookedriceandspreadtherestofbutterontopofricewithoutstirring.

Coverandcookonverylowheatfor1houroruntilriceiscooked.

Fluffup the riceusing awooden fork inorder tobecomeyellowandwhitemixedcolors.

Serveonalargeservingdish,placingthecrispygoldenricelayerontop.

AL-SALTA

INGREDIENTS

cupwateror125ml

2tablespoonsgroundfenugreek


1cupsspringonionsor150g,chopped

2mediumpotatoesor500g,cutintomediumcubes



2tablespoonsrice,washed


4cupswateror1liter,additionalquantity

FORTHEGREENSAHAWEK:2CLOVESGARLIC

cupcorianderleavesor20g,chopped

cupleeksor20g,leavesonly

1greenchilipepper,chopped

pinchofsalt

cupwateror60ml

PREPARATION

Putcupofwaterinasmallbowlandsprinkleoverthefenugreek.Keepfenugreekinwaterfor2-3hoursthendrainfromexceedingwaterthensetaside.

Meanwhile,heatoilinalargesaucepanandsautspringonionfor2minutes.Addpotato,tomato,MAGGIChickenBouilloncubes,rice,cuminpowderandtheadditionalwater.Bringtoboilandsimmeronlowheatfor20minutesoruntilpotatoesandricearewellcooked.

Whipfenugreekfor5minutesoruntilitrisesandbecomeswhiteincolor.Addgreensahawekmixtureandcombinewithfenugreek.

Put Yemeni rock pan on high heat until it becomes very hot then pour into thepreparedSaltatoppedwithfenugreekmixture.

To make green sahawek: Put all sahawek ingredients in blender and blend for 3minutesoruntilissmooth.

SHRIMPSSTEW

INGREDIENTS

1kgpeeledshrimps

Lemonjuice,onemediumpiece




1mediumpotatoor200g,cutintosmallcubes





2mediumtomatoesor300g,finelychopped


2tablespoonscorianderleaves,chopped

2tablespoonsfreshparsley,chopped


1cupswateror375ml

FORTHERICE:

2CUPSRICEor400g,white

3cupswateror750ml


PREPARATION

Cleanshrimpsthenmixwithlemonjuiceandsetaside.

Heatoilinalargesaucepan,cookonionsandgarlicwithstirringfor5-6minutesoruntilgoldenbrown.

Addpotatoandstir for2minutes thenaddshrimps,andall spices, tomato, tomatopaste,corianderandparsleyandcookfor5-6minutes.

AddMAGGIChickenBouillon cubes andwater and simmer for 1015minutesthenservewiththewhiterice.

Fortherice:

Gentlywashricewithcoldwateranddrain.Thensoakthericeinabowlfilledwithcoldwaterfor20minutes.Drainagain.

Add3cupsofwatertoalargesaucepan.Addrice,andoil.

Bringtoboilthensimmerwithstirringfromtimetotimeuntilthericetotallyabsorbsthe water. Cover the rice, then cook over low heat for 15-20 minutes or until rice iscooked.

LAMBANDARTICHOKESOUP

INGREDIENTS

1tablespoonbutter

250gmincedlamb

100gartichokehearts,frozen,cutintothinslices

1sachetMAGGI11VegetablesSoup

5cupswateror1250ml

1tablespoonslemonjuice

1tablespoonfreshparsley,chopped

PREPARATION

Meltbutterinapan,addandcookmeatovermediumheatfor5minutes.

Addartichoke,MAGGI11VegetablesSoupandwater.Bring toboilandsimmeroverlowheatfor15minutes.

Addlemonjuiceandparsley,seasonwithsaltandblackpepperandserve.

IRANIANGHEYMEHCHICKEN

INGREDIENTS





1teaspoondriedlimepowder

pinchofgroundsaffron

kgchicken,pieceswithbones


cupdriedchickpeasor90g,split

4cupswateror1125ml


PREPARATION

Heatoilinalargesaucepan,cookonionsfor4-5minutesoruntiltender.

Addturmericpowder,blackpepper,limepowder,saffronandthechicken.Stirfor3-4minutes.Addtomatopasteandstirfor1-2minutes.

Addthechickpeas,waterandMAGGIChickenBouilloncubes.Bringtoboilthenreducetheheat.Coverandsimmerfor45minutesoruntilthechickenandchickpeasare

cooked.Addmorewaterifneeded.

Servewithcookedrice.

CHICKENTHREED

INGREDIENTS

1kgchicken,cutintopieces

6cupswateror1500ml


3mediumonionsor500g,finelychopped


1smallfreshginger,peeledandcrushed


2largepotatoesor500g,cutintolargecubes

4babymarrowsor500g,peeledandcutintothickslices

2mediumeggplantsor500g,peeledandcutintolargecubes

4mediumtomatoesor600g,chopped

3driedlimes,pierced

2smallchilipeppers,green,chopped


1tablespoonarabicmixedspicess



1teaspooncurrypowder

1teaspoongarlicpowder


1teaspoonwholecardamompods

teaspoonchilipepper

1mediumgreenbellpepperor150g,cutintothickslices

1cupcorianderleavesor75g,chopped

15loavesmarkoukbread

PREPARATION

Placechickencuts ina largepot,coverwith thewater,andbring toboilskimmingfrothasitappears,coverandcookonlowheatfor20minutes.Drainandreservestock.

Heatoilinalargepot,addandcookonionsuntilgoldenbrown.Addgarlic,ginger,tomatopaste,potato,babymarrows,eggplant,tomatoes,driedlime,stirandcookfor3-4minutes.

Addthechickencuts,thereservedchickenstock,MAGGIChickenBouilloncubes,allspicesandbellpepper.

Bringtoboil,coverandsimmerfor10minutes.

Addcoriander,simmerforanother10minutesoruntilpotatoandchickenaretender.

Placethebreadinlayersonalargeservingdish,orbreakitintopieces.

Spoonfirstthestockoverthebread,thenspoonthemeat,thevegetableandtherestofthestock.

Serveimmediately.

YEMENIRICE

INGREDIENTS

2tablespoonsghee



2cupsriceor400g,washed

3cupswateror750ml

1cubeMAGGIChickenBouillon

teaspoongroundcardamom

teaspoongroundcumin


1clovegarlic,crushed

PREPARATION

Heatgheeinalargesaucepan,addandcookonionsfor4minutesuntiltender.

Addtomatopaste,riceandstir.Cookonmediumheatfor5minutes.

Addwater,MAGGIChickenBouilloncube,spices,garlicandstirwell.

Coverandcookonlowheatfor20-25minutesoruntilriceiscooked.

SAUDICHICKENBIRYANI

INGREDIENTS

1200gwholechicken,cutinto8pieces

8cupswateror2000ml

2driedlimes



2tablespoonsghee

3mediumonionsor450g,sliced

1cupyoghurtor250g


teaspoongroundcumin

teaspoongroundcoriander

teaspoongroundturmeric

teaspoongroundcardamom



1teaspoongroundsaffron,soakedincupor60mlhotwater

PREPARATION

Place chickenpieces andwater in a largepot, bring toboil and remove froth as it

appears.AddthedriedlimesandMAGGIChickenBouilloncubes.Coverandsimmeroverlowheatfor30-40minutesoruntilchickenistender.

Removechickenpiecesfromthestock,addricetothechickenstock(around6cupsor1500ml)andboilthericefor10minutesoruntilalmostcooked.Drainthericeandsetaside.

Heatthegheeinalargepot,addandcooktheonions,stirringfor5-7minutesoruntilgoldenbrown.Addthecookedchickenpiecestotheonionsandstirtocombine.

Combine theyogurtwith the spicesand thegarlic andpourover thechicken.Addhalfthequantityofthecookedricetocoverthechickeninthepot.

Sprinklehalfthequantityofsaffronwaterovertherice,coverwiththerestofthericeandthensprinklewiththerestofsaffronwater.

Coverandcookoverlowheatfor2530minutesoruntilthericeiscooked.

Serveonalargeservingdishandgarnishwithfriednuts.

POTATOANDRICEKIBBEH

INGREDIENTS

2cupsbasmatiriceor400g,washed

3cupswateror750ml

2cubesMAGGISeasoningforWhiteRice

2mediumpotatoesor500g,boiledandpeeled

FORTHESTUFFING:

2TABLESPOONSvegetableoil


kgmincedlamb

1tablespooncurrypowder

2cubesMAGGIMuttonBouillon,crumbled

3tablespoonspineseeds,toasted

2tablespoonsraisins

cupfreshdillor20g,finelychopped

2cupsvegetableoil,fordeepfrying.

PREPARATION

Place rice, water and MAGGI Seasoning for White Rice cubes in a pot. Stirconstantlytoboilthencoverandcookoveralowheatuntilriceiscooked.Removeand

setasidetocoolslightly.

Mashthepotatoandthericeuntilpureethencoverandsetaside.

Meanwhile,heatoilinamediumpot,addonionandcookuntiltender.Addmincedlambandcookuntilgoldenbrown.Addcurrypowder,MAGGIMuttonBouilloncubes,pineseedsandraisinsandstiruntilwellcombined.Removepotfromheat,mixindillandleavetocool.

Withwethands,takemediumsizedpiecesofthepotatoandricemixture,formeachportion into a ball shape,making a space in the center by pushing your finger throughfromoneend.

Stuffwithsomemeatmixture,closefirmlytoformaballthenflattenitslightlyintosmallpatties.

Frykibbehbybatchesindeephotoiluntilgoldenbrown.

Servehotwithgreensaladandyogurt.

IntroductionShrimp Kabsa Stuffed Bell PeppersMutabbag Bel LahamSpaghetti with Yoghurt and MeatTurkey HareesSaudi Dough with King FishMuhammar with ApricotsFish MagloubaLamb GheimehMeat & Walnut Nadi with Dates and Dibis RammanChicken Kabsa with Sausage & BeansChicken MadroubaZeinabs FingersChicken Kofta Creamy SoupChicken with Eggplant and Cauliflower RiceArabic Lamb and Potato PieSaudi Rice with Meat and ChickpeasLamb Kabsa with JerrishKhaleeji Lamb FrikeSaudi KabsaFlaky Chicken SoupArabic Style White RiceAl-SaltaShrimps StewLamb and Artichoke SoupIranian Gheymeh ChickenChicken ThreedYemeni RiceSaudi Chicken BiryaniPotato and Rice Kibbeh

arabian gulf food recipes[myebookshelf].pdf

Documents

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chili pepper

addingoil andwater

green onions