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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
1
INTRODUCTION
ArabianGulfFoodRecipes isabookcontains30recipes fromArabGulfarea. Iwishyouenjoyeveryrecipeinit.
2
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.
3
MUTABBAGBELLAHAM
INGREDIENTS
FORPASTRY:
3CUPSallpurposeflouror600g
1teaspoonsalt
2tablespoonssugar
2tablespoonsvegetableoil
1cupswateror300ml
FORSTUFFING:
2TABLESPOONSvegetableoil
500gmincedlamb
1mediumonionor150g,finelychopped
2clovesgarlic,crushed
teaspoongroundcinnamon
teaspoongroundcloves
teaspoongroundcumin
cupwateror125ml,hot
2cubesMAGGIChickenBouillonor20g
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
4
SPAGHETTIWITHYOGHURTANDMEAT
Ingredients500gspaghetti,cutinto10cmlengths
3tablespoonsvegetableoil
1largeonionor200g,finelychopped
500gmincedbeef
2teaspoonsgroundcumin
1teaspoongroundblackpepper
2cubeMAGGIChickenBouillonor20g
cupwateror125ml,hot
3tablespoonsbutter
3cupsyoghurtor750g
3clovesgarlic,crushed
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.
5
TURKEYHAREES
Ingredients4cupspearlwheator650g,soakedovernight
6cupswateror1liters,cold
6cupswateror1liters
700gturkey,withbones
2cubesMAGGIChickenBouillonor20g
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.
6
SAUDIDOUGHWITHKINGFISH
IngredientsFORTHEDOUGH:
2CUPSallpurposeflouror350g
1egg,lightlybeaten
cupNIDOFullCreamMilkPowderor25g
5tablespoonsvegetableoil
1tablespoonsalt
cupwateror150ml
FORTHESTUFFING:
400GKINGFISH,cutinto2cmcubes
cuplemonjuiceor50ml
30gtamarindpaste
cupwateror50ml,hot
1tablespoonvegetableoil
1mediumredonionor150g,finelychopped
6clovesgarlic,finelychopped
1mediumtomatoor300g,finelychopped
2cubesMAGGIChickenBouillonor20g
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.
7
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.
8
FISHMAGLOUBA
Ingredients2cupsbasmatiriceor400g,washedandrinsed
2teaspoonsgroundcardamom
2teaspoonsdriedlimepowder
2teaspoonsgroundcloves
2teaspoonsarabicmixedspicess
2mediumeggplantsor500g,cutintoroundslices
2teaspoonssalt
1cupvegetableoilor250ml,fordeepfrying
4piecesbutter
1smallcaulifloweror400g,cutintomediumflorets
600ghammour,cutinto5-10cmpieces
1mediumonionor100g,finelychopped
6clovesgarlic,crushed
2cubesMAGGIChickenBouillonor20g
2cupswateror500ml,hot
1tablespoonvegetableoil
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.
9
LAMBGHEIMEH
Ingredients1tablespoonbutter
800glamb,shank
2mediumonionor300g,chopped
3mediumtomatoesor300g,choppedandskinned
6clovesgarlic,crushed
1largepotatoor300g,peeledandcutinto3cmcubes
cupchickpea,driedor100g,pre-soakedfor4hours
2teaspoonsgroundturmeric
2teaspoonswholecardamompod
3mediumdriedlime
2cubesMAGGIChickenBouillonor20g
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.
10
MEAT&WALNUTNADIWITHDATESANDDIBISRAMMAN
INGREDIENTS
3tablespoonsbutter
500gmincedbeef
cupcorianderleafor30g,finelychopped
2cubesMAGGIChickenBouillonor20g
cupwateror125ml,hot
5tablespoonslemonjuiceor50ml
tablespoonlemonzest
cupwalnutsor75g,finelychopped
cupdrieddatesor100g,finelychopped
3tablespoonspomegranatemolassesor30g
1teaspoongroundcumin
pinchofsalt
pinchofgroundblackpepper
PREPARATION
HeattheButterinasaucepan;thenaddtheMeatandCorianderleaves,andsautfor10minutesovermediumheat.
AddMAGGIChickenBouillonandwaterandsimmerforanother10minuntilthe
meatiscookedandmostoftheliquidisabsorbed.
AddtheLemonJuice,LemonZest,Walnuts,Dates,DibisRamman,andCuminandcookafurther5minutes.
Placeinthecenterofalargeservingplateandsurroundwithplainrice.
11
CHICKENKABSAWITHSAUSAGE&BEANS
Ingredients500gvealsausage,spicy,casingremovedandshapedintosmallballs
1kgwholechicken,skinremovedandcutinto8pieces
2mediumonionsor250g,chopped
3tablespoonstomatopaste
3mediumtomatoesor300g,peeledanddiced
1teaspoongroundcinnamon
1teaspoongroundcloves
1teaspoongroundcardamom
1teaspoongroundcoriander
6cupswateror1.6liters,hot
2cubesMAGGIChickenBouillonor20g
2tablespoonsvegetableoil
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.
12
CHICKENMADROUBA
Ingredients750gchickenthighwithoutskin,skin&fatremoved
4cupswateror1liter,hot
2cubesMAGGIChickenBouillonor20g
2bayleaves
1teaspoongroundcinnamon
1teaspoonarabicmixedspicess
2tablespoonsvegetableoil
1mediumonionor150g,finelychopped
2tablespoonstomatopaste
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.
13
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.
14
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.
15
CHICKENWITHEGGPLANTANDCAULIFLOWERRICE
Ingredients1kgwholechicken,cleanedandwashed
2cupsvegetableoilor500ml,fordeepfrying
1mediumeggplantor300g,cutintolargecubes
2cupscaulifloweror300g,cutintoflorets
1mediumonionor125g,chopped
2driedlimes,cutintohalves
1mediumgreencapsicumpepperor150g,cutintoslices
teaspoongroundblackpepper
1teaspoongroundcardamom
1teaspoongroundturmeric
1mediumtomatoor150g,peeledanddiced
3cubesMAGGIChickenBouillon
4cupswateror1125ml
2cupsbasmatiriceor500g,washedanddrained
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.
16
ARABICLAMBANDPOTATOPIE
INGREDIENTS
2cupsvegetableoil,fordeepfrying
3cupscaulifloweror450g,cutintolargeflorets
500gmincedlamb
2tablespoonsoliveoil
1mediumonionor125g,sliced
3clovesgarlic,sliced
1mediumgreenbellpepperor150g,sliced
2mediumtomatoesor300g,peeledandsliced
2cubesMAGGIChickenBouillon
1tablespoontomatopaste
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.
17
SAUDIRICEWITHMEATANDCHICKPEAS
Ingredients750glamb,pieceswithbones
8cupswateror2liters
2driedlimes
3smallcinnamonsticks
5wholecloves
10wholecardamompods
tablespoongroundcumin
teaspoongroundblackpepper
2tablespoonsghee
3mediumonionsor500g,chopped
3clovesgarlic,crushed
1tincannedchickpeasor450g,drained
2cubesMAGGIChickenBouillon
2cupsbasmatiriceor500g,washedanddrained
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
18
LAMBKABSAWITHJERRISH
INGREDIENTS
5cupswateror1250ml
1kglambshanks,cutintomediumsizecubes
3tablespoonsvegetableoil
2mediumonionsor300g,cutintothinslices
2mediumtomatoesor300g,peeledandchopped
1greenchilipepper
2teaspoonsgroundcumin
4wholecardamompods
teaspoongroundblackpepper
1cinnamonstick
1tablespoontomatopaste
2cubesMAGGIChickenBouillon
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.
19
KHALEEJILAMBFRIKE
INGREDIENTS
1kglamb,withbones,cutintomediumpieces
1teaspoongroundcoriander
1teaspoongroundcumin
1teaspoongroundturmeric
1teaspoongroundblackpepper
3tablespoonsvegetableoil
6cupswateror1625ml
3cubesMAGGIChickenBouillon
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.
20
SAUDIKABSA
INGREDIENTS
5cupswateror1250ml
1kglamb,orbeefmeat,cutintocubes.
3tablespoonsvegetableoil
2mediumonionsor300g,cutintothinslices
2mediumtomatoesor300g,peeledandchopped
1greenchilipepper
2teaspoonsgroundcumin
4wholecardamompods
teaspoongroundblackpepper
1cinnamonstick
1tablespoontomatopaste
2cubesMAGGIChickenBouillon
2cupsbasmatiriceor500g
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.
21
FLAKYCHICKENSOUP
Ingredients150gskinnedchickenbreastfillets
1tablespoonvegetableoil
1smallonionor70g,finelychopped
1smallcarrotsor100g,cutintosmallcubes
5cupswateror1250ml
1sachetMAGGIOatChickenSoup
1cupwhitecabbageor75g,shredded
teaspoongroundcumin
teaspoongroundblackpepper
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.
22
ARABICSTYLEWHITERICE
INGREDIENTS
7cupswateror1750ml
4cubesMAGGIChickenBouillon
2tablespoonsvinegar,white
3cupsbasmatiriceor600g
cupbutteror100g
1teaspoonsgroundturmeric
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.
23
AL-SALTA
INGREDIENTS
cupwateror125ml
2tablespoonsgroundfenugreek
2tablespoonsvegetableoil
1cupsspringonionsor150g,chopped
2mediumpotatoesor500g,cutintomediumcubes
2mediumtomatoesor300g,peeledandchopped
2cubesMAGGIChickenBouillon
2tablespoonsrice,washed
1teaspoongroundcumin
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.
24
SHRIMPSSTEW
INGREDIENTS
1kgpeeledshrimps
Lemonjuice,onemediumpiece
3tablespoonsvegetableoil
1mediumonionor150g,chopped
4clovesgarlic,crushed
1mediumpotatoor200g,cutintosmallcubes
1teaspoongroundcumin
1teaspoongroundcinnamon
1teaspoongroundblackpepper
1teaspoongroundturmeric
2mediumtomatoesor300g,finelychopped
1tablespoontomatopaste
2tablespoonscorianderleaves,chopped
2tablespoonsfreshparsley,chopped
2cubesMAGGIChickenBouillon
1cupswateror375ml
FORTHERICE:
2CUPSRICEor400g,white
3cupswateror750ml
2tablespoonsvegetableoil
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.
25
LAMBANDARTICHOKESOUP
INGREDIENTS
1tablespoonbutter
250gmincedlamb
100gartichokehearts,frozen,cutintothinslices
1sachetMAGGI11VegetablesSoup
5cupswateror1250ml
1tablespoonslemonjuice
1tablespoonfreshparsley,chopped
PREPARATION
Meltbutterinapan,addandcookmeatovermediumheatfor5minutes.
Addartichoke,MAGGI11VegetablesSoupandwater.Bring toboilandsimmeroverlowheatfor15minutes.
Addlemonjuiceandparsley,seasonwithsaltandblackpepperandserve.
26
IRANIANGHEYMEHCHICKEN
INGREDIENTS
2tablespoonsvegetableoil
1largeonionor200g,finelychopped
2teaspoonsgroundturmeric
teaspoongroundblackpepper
1teaspoondriedlimepowder
pinchofgroundsaffron
kgchicken,pieceswithbones
2tablespoonstomatopaste
cupdriedchickpeasor90g,split
4cupswateror1125ml
2cubesMAGGIChickenBouillon
PREPARATION
Heatoilinalargesaucepan,cookonionsfor4-5minutesoruntiltender.
Addturmericpowder,blackpepper,limepowder,saffronandthechicken.Stirfor3-4minutes.Addtomatopasteandstirfor1-2minutes.
Addthechickpeas,waterandMAGGIChickenBouilloncubes.Bringtoboilthenreducetheheat.Coverandsimmerfor45minutesoruntilthechickenandchickpeasare
cooked.Addmorewaterifneeded.
Servewithcookedrice.
27
CHICKENTHREED
INGREDIENTS
1kgchicken,cutintopieces
6cupswateror1500ml
2tablespoonsvegetableoil
3mediumonionsor500g,finelychopped
3clovesgarlic,crushed
1smallfreshginger,peeledandcrushed
1tablespoontomatopaste
2largepotatoesor500g,cutintolargecubes
4babymarrowsor500g,peeledandcutintothickslices
2mediumeggplantsor500g,peeledandcutintolargecubes
4mediumtomatoesor600g,chopped
3driedlimes,pierced
2smallchilipeppers,green,chopped
3cubesMAGGIChickenBouillon
1tablespoonarabicmixedspicess
1teaspoongroundcinnamon
1teaspoongroundturmeric
1teaspooncurrypowder
1teaspoongarlicpowder
1teaspoongroundcoriander
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.
28
YEMENIRICE
INGREDIENTS
2tablespoonsghee
2mediumonionsor300g,chopped
1tablespoonstomatopaste
2cupsriceor400g,washed
3cupswateror750ml
1cubeMAGGIChickenBouillon
teaspoongroundcardamom
teaspoongroundcumin
teaspoongroundcinnamon
1clovegarlic,crushed
PREPARATION
Heatgheeinalargesaucepan,addandcookonionsfor4minutesuntiltender.
Addtomatopaste,riceandstir.Cookonmediumheatfor5minutes.
Addwater,MAGGIChickenBouilloncube,spices,garlicandstirwell.
Coverandcookonlowheatfor20-25minutesoruntilriceiscooked.
29
SAUDICHICKENBIRYANI
INGREDIENTS
1200gwholechicken,cutinto8pieces
8cupswateror2000ml
2driedlimes
2cubesMAGGIChickenBouillon
2cupsbasmatiriceor500g,washedanddrained
2tablespoonsghee
3mediumonionsor450g,sliced
1cupyoghurtor250g
teaspoongroundblackpepper
teaspoongroundcumin
teaspoongroundcoriander
teaspoongroundturmeric
teaspoongroundcardamom
teaspoongroundcinnamon
3clovesgarlic,crushed
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.
30
POTATOANDRICEKIBBEH
INGREDIENTS
2cupsbasmatiriceor400g,washed
3cupswateror750ml
2cubesMAGGISeasoningforWhiteRice
2mediumpotatoesor500g,boiledandpeeled
FORTHESTUFFING:
2TABLESPOONSvegetableoil
2mediumonionsor250g,chopped
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.
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