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Saudia Arabia Recipes
Started by
Guest_musliima_*
, Jan 14 2005 01:18 PM
1 reply to this topic
#1 Guest_musliima_*
Posted 14 January 2005 - 01:18 PM
asalaamu aleykum sisters i hope you are all in the best of health
here are some recipe from saudia arabia,
KABSA
Made with Chicken
1 Ib. American rice
1 frying chicken, cut into eight pieces
1 cup corn oil
2 medium onions, sliced
5 cloves garlic, pounded to a pulp
1 can tomato puree (2 ½ ozs.)
2 medium tomatoes, chopped
2 medium carrots, grated
grated rind of one orange
6 cloves
6 cardamom pods
4 sticks cinnamon
4 tbsps. raisins
4 tbsps. almonds, soaked and split
Wash the rice and cover with water to soak for at least 15 minutes before cooking. Sautee the onion in oil until it begins to brown. Add the chicken pieces, tomato puree, chopped tomatoes and garlic and stir for about five minutes over low heat. Add three cups hot water, the spices, salt and pepper to taste, the grated carrot and orange rind. Cook about 20-25 minutes, until the chicken is done.
Remove the chicken and keep warm. Add the rice to the sauce and cook slowly over low heat for about 15 minutes, or until cooked dry. Arrange the chicken on top of the rice on a platter, and decorate with the raisins and almonds. Serve hot.
MUFALLAQ
3 cups jarish (crushed wheat) 4½ cups water
1 Ib. lamb or beef cut into large chunks
2 onions, chopped
salt and pepper to taste
2 tomatoes, chopped, or 1 small can (2 ½ ozs.) tomato puree
Wash the wheat and soak for two hours in water to cover. Brown the meat in oil or shortening, add the chopped tomato, salt, pepper and 1 cup of the water. Simmer until the meat is tender and set aside. Drain the wheat and fry it gently in oil or shortening, stirring constantly, until it begins to turn color. Add the meat mixture and the remaining 3½ cups of water to the wheat, cover, and cook until all the water is absorbed and the wheat is fluffy. Fry the onion and place it in a depression in the center of the wheat. Cover and allow the mufallaq to steam over a very low flame for about ½ hour. Stir the onion into the wheat and turn the mixture out onto a platter, picking out the biggest of the meat pieces to place across the top.
'AYSH ABU LAHAM
Bread:
1 Ib. flour (half all-purpose, half unbleached)
5 rounded tbsps. shortening
2 eggs, beaten
1 tsp. dried yeast
½ cup water
1 tsp. salt
1 tbsp. fennel seeds
1 tsp. black caraway seeds
Filling :
½ Ib. ground mutton
½ cup chopped kurrath
Sauce:
4 tbsps. tahina
1 tbsp. vinegar
½ cup water
4 cloves garlic, mashed
Blend the flour, salt and shortening until the mixture resembles pie crust, then pour over it the yeast softened in water and the beaten eggs. Grind the fennel seeds in a blender and add them along with the black caraway, left whole. Mix the dough well with the hands, knead briefly and place in a bowl, greasing the top of the dough with shortening. Place the bowl in a warm spot for about four hours, until the dough doubles.
Knead the dough briefly a second time, then roll out and shape into a 12-inch round pan. building up the edges to make a rim. Dough should be about an inch thick in the middle. Bake in a 350-degree oven about 45 minutes.
Fry the mutton, drain off the fat, and add salt and pepper to taste. Turn off the heat and add the chopped kurrath, allowing it to cook in the steam. (The tops of spring onions may be substituted.)
Blend the sauce ingredients and season with salt and pepper. Place the cooked meat in the center of the bread and pour the sauce over the meat. The sauce recipe may be doubled and half used to pass as a side dish.
#2
Posted 14 January 2005 - 02:36 PM
Assalamu Alikum
Jazak Allah Khair sister for the recipes and:
[size=24][marq=right:42455fb633]WELCOME TO ISLAMWAY SISTERS[/marq:42455fb633]
salam
Mariam
Jazak Allah Khair sister for the recipes and:
[size=24][marq=right:42455fb633]WELCOME TO ISLAMWAY SISTERS[/marq:42455fb633]
salam
Mariam
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