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Arabic Food Recipes

Arabic food has a unique flavour and taste. Most of themiddleeast has somewhat similar food and each country hasone or two special varaities of the food. In Dubai all thesefoods come together as one cousine the Arabic Food Hereyou will find some common food recopies available in Dubairestaurants.

Hammus

Probablythe mostcommonthingthatidentifiesthat thefood isindeedArabic istheHammusit ismadewithChickPeas andSasemeSeedsknown asTahinaHere is

the recipie

Hummus bi Tahina (English: Chickpea and Sesame Dip)

25 g (4 oz) chickpeas, soaked for a few hours bettersoak in the evening and prepare in the morningjuice of 2 lemons3 Tbs. tahina (Sesame Seeds)2 garlic cloves, crushed Add more if you likesalt

GARNISHING

1 Tbs. olive oil

1 tsp. paprika

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a few sprigs of parsley, finely chopped

Take the soaked chickpeas and cook in water until wellcooked & tender. Keep the cooking water. Grind thechickpeas in a blender (or food processor) with the lemonjuice, tahina, garlic, salt and enough of the cooking wateryou kept. Bring it to a soft creamy consist paste

Serve on a flat plate, garnished with a dribble of olive oil, adusting of paprika and a little parsley or coriander leaves.

Serve with warm pita bread for dipping. Serves 4-6.

Falafel or Ta'meya

Falafel is a popular Arabic food in Dubai Falafel or Tameyaas called by Egyptians is fried ball or patty made fromspiced fava beans and/or chickpeas. It is usually served asa starter as well as main course dish. Falafil is also used inpopular Falafel sandwitches which are basically Arabic Flatbred filled with salad & falafel.

1 cup dried (Chic Peas) Garbanzo Beans, soaked inwater whole overnight1 cup dried shelled fava beans, soaked overnight anddrained1/2 cup peeled and finely chopped yellow onions3 cloves garlic, peeled and crushed1 cup water1/2 cup sesame seeds1/2 cup garbanzo flour1/4 cup fine bulgar (Whole wheat soaked and cookedand broken).1/4 cup finely chopped parsley1/4 Tbs. salt2 tsp. ground cumin2 tsp. ground coriander2 tsp. baking powder1/2 tsp. cayenne pepper1/4 tsp. freshly ground black pepperOil for deep-frying

Grind Garbanzo Beans (Chic peas) and fava beans with fineblade on your meat grinder. Add in all the remaining

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ingredients and let the mixture stand for 1 hour. Form intolittle patties 1/3 inch thick and 1-1/2 inches round. Or, youcan form them into balls the size of walnuts. Deep-fry in375° oil until toasty brown and crunchy on the outside,about 4 minutes.

Fill pita bread with Falafel, sliced tomatoes, sliced onion,lettuce and yogurt.

Makes about 24 patties, enough for 6 sandwiches.

Falafel Hot Sauce

Falafel hot sauce can be drizzled into a falafel pita sandwichor used for dipping falafel.

Ingredients:3/4 cup tomato paste1/4 cup water1/2 teaspoon harissa2 cloves garlic, pressed1 teaspoon lemon juice1 tablespoon fresh parsley, finely chopped

Combine all ingredients in a medium saucepan. Bring to aboil, then reduce heat to low and allow to simmer for 15-20 minutes. Stirring frequently.Serve falafel hot sauce immediately as a dip for falafel ordrizzle onto falafel pita sandwich. Falafel hot sauce is greatat room temperature and even cold!You can Store in refrigerator for up two weeks.

Homemade Tahini

While Tahini is readily available in health food stores,Middle Eastern groceries, and even most supermarketstoday, it is also very easy to make your own.

4 cups sesame seeds1/4 to 1/2 cup vegetable oil

Preheat the oven to 350° F.1.Spread the sesame seeds on a shallow baking trayand bake, shaking frequently, until fragrant, 8 to 10minutes. Do not brown. Cool.

2.

Put the sesame seeds in a blender or food processorfitted with the metal blade. Add the vegetable oil.Process to a smooth paste, about 5 minutes. Addmore oil if necessary, to bring the paste to a thickpouring consistency. Tahini will keep stored in atightly covered jar in the refrigerator for severalmonths.

3.


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Recipies

Makes 3 cups.

Saudi Herbed Salsa

(Salsa -or- Dukoos)

The light, bracing combination of cilantro and aromaticgreen chilis is surprisingly similar to the salsa (sometimeslabeled pico de gallo in the States) that sits on the table ofnearly every Mexican restaurant. Some Saudis call itdakoos or salata har (spicy salad), but my Jeddah friendsjust refer to it as salsa. It's wonderful with every sort offood, but absolutely essential when fish or rice is served.The quantities given below are sufficient for a relish, butyou'll want to prepare a double recipe if this salsa is to beserved as a salad.

2 large ripe tomatoes, chopped1 or 2 serrano chilis, seeded and minced5 green onions, chopped3/4 cup minced cilantro2 tbsp. olive oil (optional)2 tbsp. lemon juicesalt

Combine all ingredients.1.

Variation :Sauté the onions in the oil, stir in the remainingingredients, and simmer for 5-10 minutes.

About 2 cups canned tomatoesJuice of 1 lemon3 cloves garlic, put through a garlicpress1 Tbs. finely chopped parsley1 tsp. brown sugarChili sauce to taste (1/2 tsp. makes amild sauce; 1 tsp., a hot one)Salt to taste

Put all the ingredients into a small, heavy pan, bring to theboil, and simmer uncovered until the tomatoes break up(about 30 minutes). Adjust the seasoning and allow to cool.Makes 2 cups

Tahinat el Beid

Lebanon

2 tablespoons sesame oillemon juicewater1 clove garlic, crushed1 tablespoon chopped parsley


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salt1 hard-boiled egg

Put the oil in a salad bowl and add lemon juice drop by drop– the quantity depends on how astringent you want it. Thinwith a little water.

Add the garlic, parsley and salt and the egg very finelychopped. Sprinkle on cayenne.

This is another bread dip.

Chickpea and Olive Appetizer

Serves 4 to 6.

1 cup dried chickpeas, washed and soaked overnightin 8 cups water1/2 cup black olives, chopped1/4 cup scallions, finely chopped2 tablespoons finely chopped fresh coriander leaves(cilantro)1 clove garlic, crushedsalt to taste1/2 teaspoon paprika1/8 teaspoon chili powder1 tablespoon olive oil2 tablespoons lemon juice

Place the chickpeas with their water in a saucepan, andbring to a boil, then cook over medium heat for about 2-1/2hours, or until the chickpeas are tender. Drain; then placethe chickpeas in a salad bowl and allow to cool. (Or,substitute half a 19 oz. can of chickpeas, drained.) Add theremaining ingredients and mix thoroughly. Serveimmediately.

Baba Ghannouj (Eggplant Dip)

1 large round eggplant (aubergine)2 or 3 cloves of garlic60 milliliters (3 oz., 4 Tbs.) tahina60 milliliters (2 oz., 4 Tbs.) lemon juicesalt, red pepperolive oilchopped parsleyslices of red bell pepper to garnish

Cook the eggplant in a hot oven or on a fork over the flameof a gas stove. When it is well cooked through and the skinis blackened, douse with cold water, peel and chop intosmall pieces. Mash two or three cloves of garlic to a pastewith about the same volume of salt. Add eggplant, mash toa smooth consistency and blend the tahina and lemon juiceto make the Arab version of this dish; omit the tahina forthe Turkish version. Serve in a bowl with little olive oil ontop and garnish chopped parsley, red pepper slices and a


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dusting of red pepper. Serves five.

Muhammara (Hot Pepper Dip)

3 medium onions, finely chopped1/2 cup plus 1 tablespoon olive oil3/4 cup crushed walnuts3/4 cup breadcrumbs blended with cold water to apurée2 tablespoons paprika (or 1 teaspoon chili powder fora very hot muhammara) or 1 small can hot pepperpuréea pinch of ground cuminsalt1 tablespoon pine nuts sautéed in a little oil

Using a deep skillet, sauté the onions gently in the oil untilsoft and golden. Add the walnuts, the breadcrumb purée,the pepper (chili or purée), the cumin and salt to taste.Continue to sauté gently on a low heat until the ingredientsare well blended - about 12 minutes.

Remove from the heat, place in a bowl and garnish withpine nuts.

Muhammara is eaten as a dip with bread. It can also beused as a spicy dip with kebabs, grilled meats and fish. TheLebanese also eat it as a spread on toast.

Serves about 6.

Salatat Bathinjan (Eggplant Appetizer)

Eggplant, often called "the poor man's meat" or "the poorman's caviar," is one of the staple foods of the Middle East,valued for it's great versatility.

1 large eggplant, peeled and thickly slicedsalt8 tablespoons olive oil4 cloves garlic1 medium hot pepper, finely chopped3 tablespoons lemon juice

Sprinkle the eggplant slices with salt. Place in a strainer orcolander, top with a weight, and allow to drain for 45minutes.

Heat the oil in a frying pan, then add the eggplant slicesand fry on both sides until they are golden brown. Removethe eggplant slices, dice them, then set aside in a bowl.

Mash the garlic cloves with salt. Add to the diced eggplantalong with the hot pepper and lemon juice. Chill slightlyand serve.

Stuffed Pastry Squares (Al-Motubug)


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6 cups flour2 eggs beaten with 1/2 cup corn oil2 bundles leeks (medium sized)1 teaspoon ground black pepper1 1/2 lbs ground beefwater3 eggs (beaten)salt3 onions (finely chopped)

Sift flour, add the water and salt a little at a time, mixingdough until it becomes soft but pliable. Divide the doughinto ten pieces, knead each piece well. Place on a traysprinkled with a little water and let rise for at least onehour. Put ground beef in a saucepan with chopped onion,black pepper and salt. Stir over medium heat until cooked.Set aside until cool. Chop leeks and wash several timesthrough a strainer; drain and put on a paper towel untilexcess water is absorbed. Add to ground beef.Take a pieceof dough and cover in flour, roll out, place over back ofhands and stretch until dough becomes quite thin. Placedough on worktop and trim uneven edges. Brush twotablespoons of egg and oil mixture over dough surface. Foldto form smaller squares. Place in frying pan or griddle overmedium heat with one tablespoon of oil. Place pastrysquares in pan and fry on both sides until golden brown.Repeat above method using five of the remaining pieces.With piece number six repeat as above to the folding stage.Place one fried pastry square in the center of the unfoldedpiece, cover generously with ground beef and threetablespoons of beaten egg. Fold into a square. Rememberto sprinkle oil and egg mixture between layers. Fry in 3tablespoons of oil over medium heat until both sides aregolden brown. Repeat using remaining four pieces of dough.Serve hot. Serves 10-12.

Saudi Samboosak

3 cups flour2 grated onions1 1/2 cups oil1 teaspoon ground black pepper1 teaspoon bread spices(yeast, fennel, poppy seed)1 teaspoon cuminoil for fryingwater1 lb. ground beef or lamb

Put the flour in a deep bowl, add the bread spices and salt.Add the oil and rub with fingertips. Add water and a pinchof salt a little at a time, mixing thoroughly until dough isbinding. Divide into small pieces, place on a tray and put ina warm place for one hour. Put ground meat, onion, salt,pepper and cumin in a frying pan and cook over low heat.Cool. Roll each piece of dough into a round, about 1/16


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inch thick. Place a tablespoon of meat in the center of eachround and seal then twist the edges. Heat the oil and deepfry the samboosak on both sides. Serve hot. Serves 8-10persons.

Shakshouka

(Very appealing to Western taste)

4 Tomatoes, peeled, seeded andchopped4 Big size green peppers, seeded andchopped1/2 teaspoon Ground corriander

Fry green peppers with tablespoon vegetable oil andteaspoon olive oil. When slightly tender, add over the garlicand cook a few minutes longer.

Add over the rest of the ingredients and stir over mediumheat for 10 minutes or till mixture thickens.

Serve this appetizer with fresh pita bread.

Adas Bil Hamod

(Lentils with Lemon Juice)

1 1/2 lbs. Black lentils, about 3 cups2 Peeled, chopped potatoes2 tablespoons Flour6 Crushed garlic cloves1/4 cup Chopped corriander1/4 cup Lemon juicedashes of Salt and pepper

Boil lentils in water for 15 minutes. Add over the potatoesand continue cooking till lentils are tender.

Fry garlic, corriander with tablespoon olive oil till slightlytender.

Mix flour with little water. Add to lentils with the garlicmixture.

Cook 30 minutes on medium heat. Before serving addlemon juice.

Serve hot or cold with pita bread as an appetizer.

Arabic Pickled Turnips

Boil in water until tender; peel, cool, quarter and set aside:


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1 large beet

Drop into boiling water for 2 to 3 minutes:

4 small turnips or 3 medium-sizeturnips, quartered

Remove turnips and peel them. They will have a silkytexture. Place in hot sterilized 1-pint wide-mouth jar,packing between each turnip:

1 cooked beet quarter2 to 3 slivers of garlic clove2 to 3 sprigs young celery leaves

Combine and bring to boil:

1/2 cup each white vinegar and water1 Tbs. coarse salt

Fill jar with vinegar mixture, seal and store in warm place10 days. Makes 1 pint.

Lamoun Makbouss

(Pickled Lemons)

A delicacy which is also magnificent made with fresh limes.

Scrub lemons well and slice them. Sprinkle the slicesgenerously with salt and leave for at least 24 hours on alarge plate set at an angle, or in a colander. They willbecome soft and limp, and lose their bitterness. Arrangethe slices in layers in a glass jar, sprinkling a little paprikabetween each layer. Cover with corn or nut oil. Sometimesolive oil is used, but its taste is rather strong and mayslightly overpower the lemons.

Close the jar tightly. After about 3 weeks the lemonsshould be ready to eat - soft, mellow, and a beautifulorange color.

Shorbat - Soups

Chickpea Soup

This thick, stewlike soup is eaten in many countries of the

Middle East, often forming the centerpiece of simple peasant

meals. Salads, olives, bread, and yogurt dishes are served

on the side. Although soaked shickpeas are generally tender

enough to eat after an hour of cooking, it is important here


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that they cook longer. This way the chickpeas themselves

get somewhat softer, the liquid thickens considerably, and

the soup develops a cohesion that it would otherwise lack.

It might be a good idea to taste the soup before putting in

the lemon juice. Chickpea broth has a natural sweetness

that you may prefer to leave untouched.

2 cups dried chickpeas, picked over,washed, and drained2 medium-sized onions, peeled, andchopped2 medium-sized boiling potatoes,peeled, and cut into 1/2-inch dice1 T. salt, or to taste1/2 t. ground turmeric1 t. ground cumin seeds1 t. ground coriander seeds1/8 t. cayenne pepper, or to tasteFreshly ground black pepper2 T. lemon juice

Soak the chickpeas in 8 cups of water for 12 hours. Drainand rinse thoroughly. Put the chickpeas, onions, and 8 cupswater into a large pot and bring to a boil. Cover partially,turn heat to low, and simmer gently for 1 hour. Add thepotatoes, salt, turmeric, cumin, coriander, cayenne, andanother 3/4 cup water. Bring to a boil. Cover and simmeron very low heat for another 1-1/2 hours. Stir a few timesduring this period. Check seasonings. Add the black pepperand lemon juice. Stir to mix.

Serves 6.

Beid Bi Lamoun

(Egg and Lemon Soup)

This is a great favorite all over the Middle East. It is the

Greek avgolemono. Egg yolks alone or whole eggs are used

as a thickening for this very lemony soup.

7-1/2 cups chicken stock (see below)Salt and white pepper1/3 cup rice, washed, or 1/3 cup Italianpastina, or 1/4 cup tapioca3 egg yolks or 2 whole eggsJuice of 1-2 lemons2 T. finely chopped parsley or chives(optional)

Make a rich chicken stock with leftover chicken bones orgiblets. If it is not strong enough, add a stock cube. Seasonwith salt and pepper.

Add the rice, pastina, or tapioca to the boiling stock andsimmer until tender. Beat the egg yolks or whole eggs andadd the lemon juice, beating constantly. Add a ladleful of


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the soup to the egg mixture and beat well. Pour this backinto the pan slowly, still beating constantly. Keep the heatunder the pan very low, and cook the soup gently, stirringall the time, until it thickens. On no account allow it to boil,or the eggs will curdle. Taste and adjust seasoning, addingmore lemon juice if necessary.

Garnish, if you like, with chopped parsley or chives, andserve immediately.

In Greece, fish and meat stocks are also used to make thesoup, but this is uncommon in the other countries of theMiddle East.

Shourabit' Ads

(Red Lentil Soup with Lamb)

Combine, bring to boil, cover and simmer 1 hour:

2 cups ads majroosh (red lentils)1 pound or more lamb shanks6 cups water1-1/2 t. salt1/2 t. black pepper

Sauté until soft in:

3 T. olive oil1 large onion, chopped1 garlic clove, minced

Add:

4 cups chopped Swiss chard

Cook and stir until chard is wilted. Add to soup and simmer15 minutes. Then add:

1/4 cup lemon juice

Adjust seasonings and serve with lamb shank on side, orcut up in the soup. The red lentils turn a golden color,making the soup attractive with the green of the chard.Thick and creamy. May be made ahead of time.

Serves 6.

Salatat - Salads

Toasted Bread and Salad


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(Fattoush)

Fattoush means "moistened bread", and this salad consists

of a chilled mixed salad tossed with small cubes of toasted

bread. The texture of the toasted bread adds an unusual

quality.

2 or 3 tomatoes, cubed1 small cucumber, peeled, quarteredlengthwise, and chopped1 medium green pepper, seeded,deribbed, and diced5 scallions, chopped1/2 small lettuce, shredded2 Tbs. finely chopped parsley1 Tbs. finely chopped fresh mint or 1tsp. dried mint1 pita bread (or 2-3 slices of bread),toasted and cut into cubesA dressing made from equal amounts ofolive oil and lemon juice and seasonedwith salt and black pepper. (Makeplenty of dressing and store whateveryou do not use in the fridge.)

Combine the vegetables, herbs, and bread. Make thedressing, pour it over the salad, toss well, and chill for30-60 minutes before serving. For an authentic Arabicflavor, the dressing should be made of equal parts of oil andlemon juice. However, you may prefer to use more oil -perhaps two to three parts of oil to one of lemon juice.Serves 4 to 6.

Jajik

(Cucumber Salad)

Combine:

1 cup yoghurt2 cucumbers, peeled and chopped1/4 t. salt1 garlic clove, pressed1 t. olive oil1 T. minced fresh mint

Serves 4.

Salatat Bazinjan Eswed Bel-Filfil

(Eggplant and Chili Pepper Salad)

4 eggplants4 tomatoes (cut in rings)3 green chili peppers1/2 cup white vinegar


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1/2 cup corn oil1/2 t. ground black peppersalt

Wash, peel, and cut the eggplant into medium sized rings.Put in a sieve, sprinkle with salt. Leave for half an hour,then wash off the salt and drain. Dry with towel and fryeach piece on both sides until golden brown. Place on papertowels to soak up the excess oil. Fry the tomato rings. Placethe eggplant, followed by tomato rings on a plate. Clean thechili peppers by cutting off the stalk and removing theseeds, Wash, dry, cut into rings and fry. Place on top of thetomato rings. Mix the vinegar, salt and pepper together andpour over the vegetable rings. Serve chilled.

Green Coriander Salad

(Salata Ducos)

3 tomatoesJuice of 2 lemons2 green chili pepperssalt1/2 bundle fresh green coriander

Grill tomatoes on low heat; remove from the heat; peel,puree and place in a deep dish. Wash the coriander andchili pepper; chop them both, then grind, using a pestle andmortar. Add this mixture to the tomatoes, plus the salt andlemon juice. Mix and serve. Serves 4-6 persons

Lentil Salad

This salad may be stored in the refrigerator for several

days. It is excellent to take on picnics.

1 pound (about 3 cups) dried lentils1 t. ground cumin seeds2-1/2 t. salt4 scallions4 to 4-1/2 T. lemon juice1/8 to 1/4 t. freshly ground blackpepper1/2 cup olive oil1 cup minced parsley, well-packed

In a 3- to 4-quart pot, combine the lentils with 5-1/2 cupsof water. Add the cumin, 1 teaspoon salt and bring to aboil. Cover, and simmer gently for 25 minutes. Removecover and let the lentils cool a bit. Slice the scallions invery fine rounds halfway up their green sections. Whenlukewarm, add the remaining salt, the lemon juice, theblack pepper, oil, parsley, and scallions.

Stir and cool. Serve at room temperature or cold.

Serves 8.


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From "World-of-the-East Vegetarian Cooking" by Madhur

Jaffrey

Labni

(Fresh Cheese made from Yogurt)

2 cups yogurt1/2 t. salt

EQUIPMENT

Muslin sack or several layers ofcheesecloth made into a bagLarge bowl

Combine yogurt and salt. Pour into a muslin sack, tie up,and suspend over a large bowl. Let drain overnight. Thebowl will catch the dripping liquid. In the morning, discardthe water. Unwrap the cheese and use as a spread on pitaor form into small balls and serve with olive oil andchopped fresh mint or with black olives.

Makes 1/2 cup

Mahammara Labni

(Fresh Cheese with Dill and Pimento)

1/2 cup labni (see recipe for Labni)Salt and freshly ground pepper1 T. chopped fresh dill1 roasted pimento, choppedSweet paprika8 melba toasts

Combine labni, salt, pepper, dill and pimento, mixing well.Spread on melba toasts and sprinkle with paprika.

Khubz - Bread

Pita Bread

2 tsp. dry yeast1 cup warm water3 cups flour1 tsp. salt

Dissolve the yeast in 1 cup warm water. Sift together theflour and salt and mix the yeast and water. Work themixture into a dough and knead for several minutes. Cover


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the dough with a damp cloth and let rise in a warm placefor 3 hours.

Preheat oven to 350°.

Divide the dough into 6 equal portions and roll into balls.With either your hand or a rolling pin, pat and press eachball of dough into a 5-inch circle about 1/2-inch thick. Placeon an ungreased baking sheet and bake for 10 minutes, oruntil the pita are light golden brown.

Serves 8.

Bread with Meat

(Aish Bel-Lahm)

DOUGH :4 cups flour3 tablespoons vegetable oil1 tablespoon yeast3 eggs1/2 teaspoon powdered bread spices(black pepper & cumin)

STUFFING :3/4 pound ground beef2 black peppercorns2 onions (finely chopped)3 tablespoons corn oil (to grease tray)1/2 bundle leeks1 tablespoon poppy seeds (fordecoration)6 tablespoons sesame cream (Tahini)2 teaspoons salt

Dissolve yeast in half a cup of warm water and set aside tosoften. Put flour in a large bowl, make a well in center andadd eggs, oil, yeast, salt and bread spices. Mix well, addingthe water a little at a time until you have a firm dough.Grease a large tray with oil. Put dough on tray and coverwith a damp cloth. Place dough in a warm place for at leasttwo hours. In a saucepan put ground beef, onion and salt.Place over medium heat, stirring until meat is cooked. Setaside until cool. Finely chop leeks and wash several timesthrough a strainer. Spread leeks on paper towel to absorbexcess water. Add leeks to ground meat. Mix sesame creamwith vinegar, a little water and black pepper. When youhave a smooth paste add to leek and meat mixture, mixingthoroughly. When dough has risen, roll out into circularshape of medium thickness, spread the meat mixture overthe dough leaving edge uncovered. Sprinkle with poppyseeds, and place in a 350-degree oven for half an hour oruntil bread is baked.

Egg Kabab


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(Aijet Beythat)

Saudi Arabia

8 hard-cooked eggs, shelled1/4 cup butter1/3 teaspoon salt3/4 teaspoon paprika3/4 teaspoon white pepper3/4 teaspoon cinnamon

PRICK whites of eggs all over so they won't split as they areheated through.

SAUTÉ eggs in butter over low heat, turning, until lightbrown.

MIX seasonings. Sprinkle over eggs.

YIELD 4 to 8 servings

Stuffed Eggs Beyth Mahshi

Saudi Arabia

TO SERVE 6

6 hard-boiled eggs1 teaspoon sherry6 oz. cooked spinach1/2 pint herb dressing1 tablespoon yoghurt1 teaspoon olive oil1 teaspoon French mustardSalt and pepper

Cut a slice from pointed end of each egg and remove theyolks, taking care not to break the whites.

Sieve the yolks and put in bowl with the yoghurt, sherry,olive oil, mustard and seasoning. Mix well together, then fillthe whites with mixture. Stand eggs upright on a bed ofspinach and add herb dressing. Chill for 1 hour beforeserving.

Okra in Oil

2 medium onions, chopped1 clove garlic, minced2 Tbs. olive oil or cooking oil3 medium tomatoes, chopped1 10-ounce package frozen whole or cutokra1/4 cup water2 Tbs. vinegar


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2 canned green chili peppers, rinsed,seeded, and chopped1/2 tsp. salt1/4 tsp. ground coriander1/4 tsp. pepper

In a large skillet cook onions and garlic in hot oil till onionis tender but not brown. Stir in tomatoes, okra, water,vinegar, green chili peppers, salt, coriander, and pepper.Bring to boiling; reduce heat. Cover and simmer 20minutes. Serve warm or chilled. Makes 6 servings.

Sweet Cardamomed Carrots

(Helawat al Jazr)

Saudi Arabia, Gulf States, Iraq

1 pound carrots, peeled and finelygrated1 cup plus 2 tbsp. sugar2 cups low-fat milk1/4 tsp. ground cardamom2 tsp. grated lemon peel2 tbsp. butter2 tbsp. flour

GARNISH

pine nuts, pistachios, almonds, raisins

Steam the carrots with the sugar, milk,cardamom, and lemon peel for about15 minutes, until the carrots aretender. Pour into a sieve, pressingfirmly on the carrots to remove all theliquid. Reserve the liquid.

1.

Melt the butter in a saucepan and stirin the flour. Add the carrots, stirring tocoat with the flour mixture, and toss for3 or 4 minutes.

2.

Pour the cooking liquid over the carrots,mix well, and cook for about 5 minutes,stirring occasionally. Pour into individualserving dishes and garnish with nutsand raisins.

3.


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Ardy Shouki

(Artichoke Casserole)

10 Fresh artichokes1/2 lb. Ground lean veal meat1/4 cup Chopped onions3 tablespoons Pine nutsLemon juiceSalt, pepper and cinnamonVegetable oil

Take out all the thick leaves around the artichoke. Cut thetop horizontally, cut the base too. With a tablespoonremove the hairy center, making a well in the center.

Do the same thing with the rest, putting them in a panfilled with water and 1/4 cup lemon juice when you finisheach one, in order to preserve its color.

With one tablespoon butter, stir the meat, onions and pinenuts till brown. Add the seasoning.

Fry the drained artichoke with 5 tablespoons vegetable oiltill slightly brown. Drain.

Arrange in pan, pour in it a cup of water and 1/4 cup lemonjuice. Adjust the seasoning.

Bake in a 350 degree oven for 30 minutes till they aretender. Serve with Aroz Mofalfal and green mixed salad.

Arabian Stuffed Vegetables

(Hashwe)

2 cups water1 cup long-grain rice

THE STUFFING

1/2 lb. lamb, finely ground1/2 lb. beef, finely groundpinch of ground cinnamon1/4 tsp. freshly grated nutmeg1/4 tsp. ground allspiceSalt and freshly ground pepper to taste3 Tbs. butter, melted

VEGETABLES FOR STUFFING


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Choose any of the following or anycombination. The mixture will fill:4 medium tomatoes, tops cut off andhollowed for stuffing or6 medium zucchini, cut into 3-inchlengths, hollowed out with a corer,placed on end for stuffing or4 medium bell peppers, tops cut off andcored and seeded for stuffing

COOKING SAUCE

1/2 cup water1/4 cup canned tomato sauceJuice of 1 lemon

In a 2-quart covered saucepan bring 2 cups of water to boil.Add the rice, return to the boil, cover, and turn off theheat. Let stand for 5 minutes. Drain and cool beforeproceeding with the recipe.

Mix cooked rice thoroughly with the stuffing ingredients.

Fill the vegetables loosely with the rice mixture. It willexpand during cooking, so do not pack; leave room at thetop or the sides. Arrange the vegetables in a covered, deepskillet. Simmer, covered, along with the water, tomatosauce, and lemon juice on low flame (30 minutes for bellpeppers and zucchini; 20 minutes for tomatoes). Checkwater to see that it is not evaporating. If it gets low, addmore hot water.

VARIATION

Use the same Hashwe to stuff a chicken or a turkey. Orwrap in partially cooked fresh grape leaves, Swiss chard,cabbage, or slices of eggplant. Cloves of garlic added to thecooking liquid impart authentic flavor.

Serve accompanied with Leban Sauce, if desired. Serves 4.

Kousa Bil Bandora

(Zuccini with Tomatoes)

2 1/2 lbs. Zuccini1/4 cup Lean ground meat1 cup RiceSalt, pepper, cinnamon4 Peeled, chopped, seeded, mediumsize tomatoes16 oz. Tomato sauceShortening

Clean the zuccini. Cut one end and make a hole throughthe zuccini, leaving 1/4 inch at the end, taking all the seedsfrom inside.


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Mix meat, rinsed and drained rice, dash of salt, pepper andcinnamon, and 2 tablespoons finely chopped onions.

Stuff the zuccini with the meat mixture. Fry them with 2tablespoons shortening till lightly brown.

Add tomato, chopped and sauce, and more water just tillcovered. Let boil.

Reduce heat to medium. Cover and let cook till done, about30 minutes. If some of the stuffing is left, add it to thesauce before cooking.

Serve with pita bread.

Imam Bayildi

Vegetarian Stuffed Eggplant

This dish, Imam Bayildi, literally means, "the Imam fainted".

As the legend goes, a certain Imam (Muslim religious

leader), after observing a holy day and ending a long fast,

was so taken with the delicious aroma of this dish, he

fainted dead away. The dish was named in his honor.

4 small eggplants, washed and dried1/8 cup olive oil or vegetable oil2 onions, coarsely chopped3 cloves garlic or 1 tsp. garlic granules2 each green peppers, seeded andchopped, and tomatoes, peeled andchopped1/2 cup tomato paste1/2 cup finely chopped parsleySalt to taste2 cups water, more or less as needed

Equipment: Potato peeler, large-size skillet, mixing spoon,9- x 13-inch baking pan (large enough to hold 4 eggplantsand water).

1. Cut a 1-inch-deep slice from stem end down the lengthof each eggplant. With small spoon, scoop out pulp, leavingabout 1/4-inch wall around sides. Set scooped-out pulpaside. Sprinkle inside of shell with salt, and turn upsidedown on work surface for about 1 hour to drain.

2. Heat oil in skillet over medium-high heat. Add eggplantpulp, onions, garlic, and peppers, mix well, and fry untilonions are soft. Reduce heat to simmer, stir in tomatoes,tomato paste, and parsley. Add salt to taste, mix well,simmer for 5 minutes longer, and remove from heat.

3. Rinse eggplants to remove salt, pat dry, and placeside-by-side in baking pan. Fill each with eggplant mixture.Pour about 1 inch of water in baking pan with eggplants


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and bake in oven for 45 minutes or until eggplants aretender when poked with fork. Serves 4.

Serve hot or cold as a main dish. Each person is served awhole eggplant.

Filfil Rumi Mahshi

(Stuffed Green Peppers)

6 green peppers180 grams (6 oz., 3/4 cup) pine nuts4 large onions250 grams (9 oz., 1 1/2 cup) olive oil450 grams (1 lb., 2 1/2 cup) long-grainrice125 grams (4 oz., 1/2 cup) currants5 grams (1 tsp.) salt, 3 grams (1 tsp.)pepper15 grams (1 Tbs.) sugar, water tocover7 grams (1/2 cup) mint4 grams (1 tsp.) allspicelemon slices, tomato wedges10 grams (1/2 cup) chopped flat-leafparsley30 milliliters (1 oz., 2 Tbs.) lemon juice

Choose medium-sized green peppers. Wash them and cutout the stems. Core with an apple-corer or paring knife.Make the stuffing by lightly frying the pine nuts andchopped unions in olive oil. Add the washed rice and cook,stirring, for five minutes. Add the currants, salt, pepper andsugar. Pour in water to about twice the depth of the otheringredients in the pot and simmer until the water isabsorbed. Add mint, allspice and lemon juice. When cool,stuff each pepper loosely, as the rice will swell. Cover openend of pepper with a slice of tomato like a lid. Set thestuffed peppers in a single layer in a large pan or dish.Sprinkle with salt and sugar, drizzle a little olive oil and250 milliliters (1 cup) of water over them and simmer veryslowly until the peppers are just tender. Decorate withchopped parsley, lemon slices and tomato slices or wedges,and refrigerate. Serve cool.

Other vegetables stuffed in the same manner are tomatoes,zucchini (courgettes), eggplant (aubergines), cabbageleaves or grape leaves. Both kinds of leaves should bebriefly parboiled to make them tender and flexible.

Mahshi Bassal

(Stuffed Onion Rolls)


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3 very large Spanish onions1-2 Tbs pomegranate syrup ortamarind paste2-3 Tbs sugar3 Tbs sunflower oil

FOR THE STUFFING

750 g (1-1/2 lb) minced beef or vealsalt and pepper2 tsp cinnamon1 tsp allspice7 grams (1/2 cup) mintlarge bunch of parsley, finely chopped

Peel the onions and cut off the ends. Using a sharp knife,cut from teh top to bottom on one side of each onionthrough to the centre only and no further. Boil for about 15minutes or until the onions soften and start to open so thateach layer can be detached. Drain and separate each layercarefully.

Knead the ingredients for the stuffing. Put a walnut-sizedlump into each onion layer and roll up tightly. Line thebottom of a large, heavy saucepan with the unused smallbits of onion and pack the rolls tightly over them in layers.Dissolve the pomegranate syrup or the tamarindconcentrate in 300 ml (10 fl oz) boiling water. Add 1tablespoon of sugar and the oil and pour over the onions.Add more water to cover and place a plate on top to holdthem down.

Simmer gently for about 30 minutes, or until the onionsare very tender and the water mainly absorbed, adding alittle water to cover, if necessary, during the cooking. Turnout the onion rolls and place them in circles in a large, flatovenproof dish. Sprinkle with the remaining sugar andplace them under the grill for a few minutes to give theman attractive brown colour and a carmelised flavour. Servehot or cold.

Serves 6-8.

Aroz Mofalfal

(Arabian Rice)

2 cups Rice (rinsed and drained) (longrice)2 cups Boiled water1/4 cup Vermicile noodles, very thin,broken to small pieces


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2 tablespoons Butter1/8 teaspoon Salt

Fry vermicile noodles with butter till slightly brown.

Add boiling water and salt. Stir till boiling.

Add rice slowly. Let it boil before covering. Stir.

Put a thin layer of tin under the pan to prevent burning.Reduce heat to low and leave to cook for 30 minutes.

Open the pan. Stir the top and see if rice is done. If rice isstill a little hard, cover and cook longer.

Server with any vegetable hot dishes from this book.

Ruz bil-loz wa bil-tamar

Rice with Almonds and Dates

1 cup (225 g / 8 oz.) rice50 g / 2 oz. butter50 g / 2 oz. almonds, blanched andhalved8 dates, stoned (they should be fresh,but dried ones will do, if plump)50 g / 2 oz. sultanas1 tsp. rosewater (but this can beomitted)

While the rice is standing, after cooking, melt the butter ina frying pan. Add the almonds, stirring until they turngolden. Now add the dates and sultanas, and cook, stirring,for a few more minutes. Remove from the stove and mix inthe rose water, if used. Pile the rice on a dish and arrangethe mixture on top of it. Serves 4-6.

Cracked Wheat with Yogurt

(Gereesh Bel Laban)

4 cups yogurt4 cups cracked wheat1/2 lb shortening4 chili peppers (red)2 tablespoons ground cumin3 tablespoons buttersalt to taste

Put the yogurt and salt in a pan. Keep stirring over lowheat. Grind the shortening, cumin and chili peppers in amortar and pestle. When the yogurt is nearly boiling, add


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the ground mixture and mix well. Wash and drain thecracked wheat and add to yogurt. Cover the pan andsimmer over low heat for three hours. Remove from heat,beat with a wooden spoon and blend in a food processor.Pour wheat/yogurt mixture into a deep serving dish,making a depression in the center and pour in the meltedbutter. Must be served hot. Serves 8-10 persons.

Samak Bil Tahini

(Fish with Tahini)

Never equaled in the world. A star dish on the buffet table.

4 1/2 lbs. Red snapper3 cups Tahini (found in Greek andspecialty shops)7 Chopped onionsVegetable oil1 cup Lemon juice1 tablespoon Crushed garlicSalt

Sprinkle inside and outside of fish, brush with vegetable oil.

Put in a pan and bake in oven for 30 minutes.

Fry onions with vegetable oil till tender. Add them to thefish.

Mix tahini with 1/4 cup water very well before adding to therest of the ingredients. Mix well. (Add enough water tomake it drip from a tablespoon.)

Pour tahini mixture over the fish and bake for 30 minuteslonger.

Before serving, decorate with fried pinenuts and dash of redpepper. Serve with pickles, salads and fried pita bread.

Shrimp Abu Dhabi

(Murabyan)

1 lb. large shrimp or prawns (about 12)Salt to taste1/2 cup all-purpose flour2 Tbs. butter or margarine2 Tbs. olive oil1 large onion, chopped


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2 garlic cloves, minced2 Tbs. chopped cilantroJuice of 1 lime (3 Tbs.)Cilantro sprigs for garnish

Clean and devein shrimp or prawns, removing shells butleaving shells on tails intact. Sprinkle shrimp or prawnswith salt. Roll lightly in flour, shaking off excess. Meltbutter or margarine with olive oil in a large skillet. Addonion and garlic. Sauté until onion is tender. Add shrimp orprawns and chopped cilantro. Sauté until shrimp or prawnsare golden, about 7 minutes. Place on a platter. Sprinklewith lime juice. Garnish with cilantro sprigs. Makes 4servings.

Yoghurt Marinated Shrimp

(Awaal Arrubyaan bil Lebaneh)

Kuwait, Gulf States

2 pounds shrimp, shelled

MARINADE

1 cup low-fat yoghurt1/2 tsp. curry powder, cumin, orallspice1/4 tsp. red pepperpinch black pepper2 cloves garlic, crushed withsalt

Combine the marinade ingredients. Addthe shrimp and turn to coat each piecewith the marinade. Cover andrefrigerate for 2 hours or longer.

1.

Thread onto skewers and grill or ovenbroil, basting with the marinade.

2.

From "The Arabian Delights Cookbook" by Anne Marie

Weiss-Armush

Chicken & Rice Skillet


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(Kabsa)

1/4 cup butter or margarine1 (2-1/2 to 3-lb.) chicken, cut up1 large onion, chopped5 garlic cloves, minced1/4 cup tomato sauce or puree2 medium tomatoes, chopped2 medium carrots, gratedgrated peel of 1 orange3 whole cloves2 cardamom pods or 1/2 tsp. groundcardamom seeds1 cinnamon stickSalt and freshly ground pepper to taste3 cups chicken broth1 cup long-grain rice1/4 cup raisins1/4 cup toasted sliced or sliveredalmonds

Melt butter or margarine in a large skillet. Add chickenpieces. Sauté until onion is tender. Stir in tomato sauce orpuree. Simmer over low heat 1 minute to blend flavors.Add tomatoes, carrots, orange peel, cloves, cardamom,cinnamon stick, salt and pepper. Cook 1 minute. Add broth.Return chicken pieces to skillet. Bring to a boil. Reduceheat and cover. Simmer over low heat 30 minutes. Stir riceinto liquid between pieces of chicken. Or remove chicken,stir in rice, then return chicken pieces to skillet. Cover.Simmer 30 minutes longer or until rice is tender. Garnishwith raisins and almonds. Makes 6 to 8 servings.

Farareej Mashwi

(Broiled Chicken with Oil, Lemon, and Garlic Sauce)

1 small chicken, quarteredSalt and freshly ground black pepper4 large cloves garlic, peeled andcrushed1/4 cup freshly squeezed lemon juice3 T. fruity olive oil1 T. chopped parsley


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EQUIPMENT

Broiling pan with rack

Season the chicken with salt and pepper. In a shallow dishfilled with a mixture of garlic, lemon juice, oil, and parsley,roll the chicken quarters to coat them. Allow to marinate atleast 1 hour.

Preheat the broiler. Drain the chicken, reserving themarinade. Set the broiling rack about 7 inches from theheat. Place the quarters, skin side down on the broilingrack, and broil 10 minutes, basting often with the cookingjuices and a little of the marinade. Turn the quarters overand broil the chicken 10 minutes longer. Turn and brushtwice more until both sides are golden brown and crusty.Pour over the remaining oil mixture. Serve at once.

Serves 2.

Dajaj Bil Fitr

(Mushroom Chicken)

2 small Chickens1 cup Sliced mushroomsButterVegetable oilVinegar1 tablespoon Crushed garlic1 cup Chopped parsleySalt, pepper and cinnamon

Add seasoning and flour to the chickens from all sides, plusinside.

Fry chickens with butter till brown from all sides. Leave onlow heat, cover pan and cook till chickens are tender.

Fry mushrooms, garlic and parsley with more butter and 3tablespoons vinegar, and cook for a few minutes.

Serve chickens and pour over the garlic mixture.

Serve with green salad

Kofta Mlebissa

(Batter Kofta)

1 lb. beef


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2 onions, finely chopped3 T. rice1/4 bundle finely chopped parsley1 T. finely chopped fresh mint1 t. salt1 t. ground black pepper1 t. ground cinnamon4 eggs1/2 cup flour1 t. baking powder1-1/2 cups oil for frying

Wash the rice and add to the meat with the parsley, onion,mint, spices and salt. Mix thoroughly. Take a small piece ofthe mixture and roll into a ball between wet palms; place ina pan. Continue until all the mixture is used. Pour half acup of warm water over the koftas, cover the pan and cookover low heat until the rice is soft. Remove from heat andleave aside until cool. Mix the eggs with the flour, bakingpowder, a pinch of salt and half a cup of warm water. Mix toa batter. Heat the oil, dip the koftas in the batter, place inhot oil and fry until golden brown. (Note: Koftas should beevenly sized and trimmed of excess batter.) Serve hot.

Meatballs in Batter

(Qady Qooda)

3/4 lb ground meat2 eggs1 teaspoon crushed garlic1 tablespoon baking powder4 tablespoons rice1 teaspoon yeast1 teaspoon ground black pepper saltsalt1 cup of flouroil for frying

Mix the meat, garlic, rice, black pepper and salt in a bowl.Shape into balls half the size of an egg; put in a pan with alittle water and cook over medium heat until ready. Mix theflour with the baking powder, yeast, eggs and a little waterto form a dough-like batter. Set aside to rise for at leasttwo hours (Alternative: use pancake mix to make thebatter). Coat the balls in batter; fry in very hot oil andserve hot. Serves: 3 - 4 persons.

Kibbeh

(Stuffed Cracked Wheat Shells)


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FOR THE SHELLS

250 g (8 oz) burghul (cracked wheat)500 g (1 lb) minced beef1 onion, coarsely choppedsalt and pepper

FOR THE STUFFING

1 onion, finely chopped2 Tbs. sunflower oil2 Tbs. pine-nuts500 g (1 lb) minced beefsalt and pepper

sunflower oil for deep-frying

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

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

Wet your hands. Take a small egg-sized portion of the shellmixture and roll into a ball. Make a hole in the centre withyour finger and shape into a thin-walled pot with a pointedbottom by turning and pressing it in your palm. Place somestuffing into the hole and pinch the top of the pot togetherto seal it. Shape the top into a point. Repeat with the restof the mixtures, wetting your hands frequently.

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

Blehat Lahma

Lamb Loaves with Apricots and Egg

2 lbs. ground lamb shoulder12 dried apricots, coarsely chopped,soaked in hot water for 5 minutes,drained


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1 onion, finely chopped1/4 cup pine nuts1 tsp. each ground cinnamon andground allspiceSalt and pepper to taste2 hard-cooked eggs, with shellsremoved1 cup tomato paste, canned1 cup water

Equipment: Medium-size mixing bowl, clean hands orwooden mixing spoon, lightly greased or nonstick 9- x13-inch baking pan.

Preheat oven to 350 ° F.

1. Put lamb, apricots, onion, pine nuts, cinnamon, allspice,and salt and pepper to taste in mixing bowl. Mix well, usingclean hand or wooden spoon.

2. Divide the mixture in half and shape each half into a loafaround an egg. Put the loaves side-by-side in the bakingpan.

3. Mix tomato paste with water and pour over the loaves.put loaves in oven and bake for about 45 minutes or untilmeat is cooked. Baste frequently with the tomato sauce tokeep loaves moist.

To serve the loaves, cool to room temperature and cut intothick slices. Blehat lahma makes an excellent filling forsandwiches. Serves 6 to 8.

Fetteh Dajaz

(Chicken with Torn Bread)

four servings

2 loaves Arabic bread, toasted and tornin small pieces1 large clove garlic1 cup yogurt1 1/2 cups cooked chicken, cut inbite-size pieces2 cups chicken broth

Mash garlic in salt; add to yogurt. Stir to mix.

Place bread in serving dish (about 8x6). Heat broth toboiling. Add chicken and heat until heated through. Pourcombination of broth and chicken over the bread.

Spread yogurt over top. Dust with paprika if desired.

Olives

Buy any olives, canned or bulk from an ethnic grocery.


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Drain. Rinse if very salty. Place in jar with:

Lemons, sliced paper thin, and saltedGarlic cloves, peeled, sliced in pieces iflargeBanana peppers, or other mild peppersRed pepper flakes, to taste

Cover completely with olive oil. It takes a few days forflavor to develop. You may add olives as supply is depleted.Add other ingredients as needed. Always be sure to keepcovered with oil, as mold will develop otherwise. You don’twant water in this mixture, so draining water from cannedolives is essential. Other spices such as whole allspice, bayleaves, or oregano are possibilities.

Shish Kabab

2 lb. leg of lamb1 Tbs. olive oilJuice of 1/2 lemonSalt and pepper1 medium onion, sliced3 medium tomatoes, slicedBay leavesGreen pepper (optional)Eggplant (optional)

Cut the meat into 1-inch cubes. Mix olive oil and lemonjuice and rub into meat. Place in dish, sprinkle with salt andpepper, and cover with slices of onion and tomatoes and afew bay leaves. Place in refrigerator for 4 or 5 hours.

Arrange meat on skewers with tomatoes and onions,alternating. Add an occasional bay leaf. Broil over charcoal,but may also be done over an open wood fire or in an ovenbroiler. Green pepper and eggplant may also be inserted onskewers.

Seleq

Lamb with Rice Cooked in Milk

Here is a popular Saudi Arabian specialty which is similar to

a medieval al-Baghdadi dish.

This makes rather a large quantity suitable for a party.

Reduce it by half to serve 6 people.

1 large leg of lamb


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2 onions, finely choppedSalt and black pepper4 cups milk4 cups long-grain rice12 - 16 T. butter, melted

Simmer the lamb whole or cut into pieces for 2 hours, oruntil tender, together with the chopped onions and water tocover, seasoned to taste with salt and pepper. Whencooked, remove the meat and keep warm. Add water ifnecessary to make the volume of stock up to 6 cups. Addthe milk and bring to the boil. Then add the rice and cookvery gently, covered, until it is so soft it is almost a purée.Adjust seasoning.

Serve in a large tray with melted butter poured over therice and the pieces of meat arranged on top. This dish isserved with a cucumber, lettuce, and tomato salad. Somepeople like to accompany it with clear, pure honey, to bestirred into each portion separately.

Rice with Lamb Casserole

(Roz Tajin)

Serve this with plain yogurt or yogurt and cucumber.

1-1/2 lbs. lean lamb, diced2 medium onions, quartered1/2 cup butter or olive oil1 tsp. cinnamon4 Tbs. pine nuts or chopped almonds2 Tbs. tomato puréeSalt and black pepper2 cups long-grain rice, washed anddrained2-1/2 cups boiling water

Preheat the oven to 350° F. Sauté the lamb and onions inthe butter or oil in a heavy frying pan over low heat untilthe meat is almost tender. Stir in the cinnamon and nutsand sauté until the nuts are lightly browned. Stir in thetomato purée, season to taste with salt and pepper, andtransfer the mixture to the bottom of a heavy casserole.Distribute it evenly and spread the rice over the top. Pourin the boiling water. Cover and transfer to the preheatedoven. Bake for 1 hour or until the rice is tender. Place alarge serving dish over the top of the casserole and invertthe contents of the dish. Serves 6.

Variation: Add 1 Tbs. fresh chopped mint or 1 tsp. driedmint to the pan with the tomato purée. Fifteen minutesbefore the end of the baking period sprinkle grated cheeseover the contents of the casserole and continue baking.


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Carob Date Loaf

1 cup pitted dates, cut up1-1/2 t. baking soda1/2 t. salt1/4 cup carob powder3 T. safflower shortening3/4 cup, plus 1 T., boiling water1 t. orange blossom water or vanillaextract3/4 cup honey (warmed to pouringconsistency)1-1/4 cups whole wheat flour

Place the dates, baking soda, salt, and carob powder in amixing bowl. Toss lightly with a fork. Add the shorteningand boiling water, but do not stir. Let stand 20 minutes.

Preheat the oven to 350°.

Combine the eggs and orange blossom water or vanilla. Addthe honey and flour, stirring until well blended. Add thedate mixture, stirring just to blend. Pour into awell-greased 9- by 5-inch loaf pan. Bake 45 minutes, oruntil toothpick inserted comes out clean. Let cool beforeremoving from pan. Serve plain or top each slice with plainyogurt sweetened with a little honey.

VARIATION:

Replace carob powder with 3/4 cup chopped walnuts.Decrease the amount of boiling water by 1 tablespoon andreplace honey with 1 cup sugar.

Yeild: 1 loaf or 16 slices.

Tatly

(Custard)

10 cups milk1 t. banana essence6 T. custard powder1/2 cup water10 T. sugar

Pour the milk into a pan, add the sugar and bring to a boil.Mix the custard with the water and add the bananaessence. Pour the custard into the boiling milk, stirring


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constantly; let it simmer for ten minutes. Remove fromheat, pour into serving dish and leave to cool. Place in therefrigerator until cool. Decorate with fruit. Serve chilled.

Umm Ali

("Mother of Ali")

10oz cooked puff pastry1/4-1/2 cup pistachio nuts, chopped1/4-1/2 cup flaked almonds, toasted2 tablespoons lemon juice1 cup milk3/4 cup sugara pinch of cinnamon1 egg, beaten2 teaspoons rose water1 cup light cream

Grease a round, glass baking dish, and preheat the oven to375° F. Crumble the pastry into the dish and mix with thenuts and lemon juice.

Heat the milk, sugar and cinnamon to just below the boilingpoint, then slowly add the beaten egg. Pour this over thepastry mixture in the dish, and sprinkle with rose water.Top with the cream and bake for about 30 minutes, untilgolden.

Serves 6.

Egyptian Sweet Couscous Dessert

Among the variations of couscous this recipe from Egypt is

unrivaled for the sweet-toothed palate. Serve with a cold

glass of milk or a demitasse of heavy Arabic coffee.

Follow basic directions for steaming couscous, using:

1 cup couscous2 cups fruit juice2 Tbs. rose water

After first steaming, rub well into grains:


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3 Tbs. melted sweet butter

After second steaming combine couscous with:

4 Tbs. melted sweet butter1/4 cup each finely ground blanchedalmonds and pistachio nuts

Mound on serving platter and sprinkle with mixture of:

1/2 cup powdered sugar1/2 to 1 Tbs. cinnamon

Surround with:

1 cup kufeta (candy-coated almonds)

Sprinkle with:

1/2 cup pomegranate seeds if in season

Serves 6.

Boughasha

("Cigar" Pastries with Walnut Filling)

3 oz. Shelled walnuts, finely chopped1 1/2 tablespoons Sugar1/2 lb. Butter, cut into bits and clarified14 sheets Phyllo pastry, each about 14inches long and 12, thoroughlydefrosted if frozen

Stir the chopped walnuts and the 1 1/2 tablespoons ofsugar in a small bowl and set the mixture aside.

Preheat the oven to Mark 6:400 degrees F. Grease 2baking sheets with 1 oz. of the butter, using a pastry brush.

Assemble each "cigar" in the following way: Brush onesheet of phyllo evenly with 3/4 teaspoon of the butter. Fold


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the sheet in half crosswise to make a two-layered rectangleabout 12 inches long and 7 inches wide. Brush the top withabout 1/2 teaspoon of the butter. Make a 1-inch-wide foldon the closed side of the pastry and brush the fold lightlywith butter. Sprinkle a teaspoon or so of the walnutmixture in an even row along its length, and roll the phyllointo a tight cylinder, about 1 inch in diameter.

Assemble the remaining sheets of phyllo in the same way.Gently transfer the rolls to the baking sheet, and brush thetops lightly with the rest of the butter. Bake in the top partof the oven for about 20 minutes, until the rolls are crispand a delicate golden brown. Then slide them carefully ontoa large serving dish.

SYRUP

1 1/4 lb. Sugar1/2 pint Water2 1/2 teaspoons Fresh lemon juice1 teaspoon Rose-water

Meanwhile, make the syrup. Bring the sugar, water andlemon juice to the boil over high heat in a small, heavysaucepan, stirring until the sugar dissolves. Cook briskly,undisturbed, until the syrup reaches a temperature of 220degrees F on a sugar-boiling thermometer, or a small bitdripped into iced water immediately forms a coarse thread.Add the rose-water and pour the syrup into a heatproofbowl or jug, and let it cool to lukewarm.

To serve, cut the rolls into 2-inch lengths and arrange themattractively on a serving plate. Moisten the warm pastrywith a little syrup and serve the rest separately in a smalljug.

Makes 7 dozen.

Dates with Sesame Seeds

(Tumr Bel Simsim)

2 lbs. soft dates1/4 cup corn oil1/2 lb. almonds1 tablespoon ground cardamom seeds1 cup sesame seeds

Blanch, skin and split the almonds in two. Fry them in oiluntil golden brown. Remove, drain and spread out on apaper towel. Brown the sesame seeds in a pan without oil,until golden, stirring constantly. Spread sesame seeds on atray. Remove the seeds from the dates and mix into the


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cardamom seeds to form a dough; take pieces the size of adate and stuff with a piece of almond. Close and mold into afinger shape. Roll in the sesame seeds and arrange on aserving dish. Serves 8-10 persons.

Semolina Cake

(Basbousa)

1/2 cup unsalted butter, melted1 cup superfine sugar2 small eggs2 cups fine yellow semolina1 tsp. baking powder1/2 tsp. baking sodaBlanched split almondsSyrup (recipe follows)

Cream the butter and the sugar and then beat in the eggs.Stir in a 1/2 cup water. Sift together the semolina, bakingpowder, and soda, and stir into the butter mixture to form asmooth batter. Preheat the oven to 350 ° F. Lightly greasean 8-by-12-inch cake pan and pour in the batter. Spread itevenly with the back of a spoon and then score across thetop of the cake parallel lines going from the bottom leftcorner to the top right and vice versa, to form diamondshapes. Place an almond in the center of each diamond.Bake in the preheated oven for 35-40 minutes, when thecake should be firm and lightly browned. Prepare the syrupas described below and pour it, spoonfuls at a time, overthe hot cake. Stop when the cake will not absorb any moreand set the cake aside to cool before serving.

SYRUP

2-1/4 cups sugarJuice of 1 lemon

Over a medium heat dissolve the sugar in 1-1/2 cupswater, add the lemon juice and bring to the boil. Reduceheat and gently boil the syrup for 10 minutes.

Khoshaf

Dried Fruit Salad

A great Middle Eastern favorite in which the fruit is not


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stewed but macerated. A superb dessert. Various dried

fruits may be used, but purists feel that only apricots and

raisins should go into this classic dish, together with the

nuts and almonds.

1 lb. dried apricots1/2 lb. prunes1/4 lb. raisins1/4 lb. blanched almonds, halved1/3 cup pistachio nuts or pine nutsSugar1 T. rose water1 T. orange blossom water

Wash the fruits if necessary and put them all in a largebowl. Mix with the nuts and cover with water. Add sugar totaste (from 1/2 - 1 cup is usual), and sprinkle with rosewater and orange blossom water. Let the fruits soak for atleast 48 hours. The syrup becomes rich with the juices ofthe fruit and acquires a beautiful golden color.

A less common variation is to add 1/4 lb. each of dried figsand peaches, and a few fresh pomegranate seeds whenthese are available. Their luminosity brings out the richorange, mauve, and brown of the fruit, and the white andgreen of the nuts. Some people dissolve amardine (sheetsof dried compressed apricot) in the water to thicken andenrich it.

Sweet Syrup for Middle Eastern Pastries

(Sheerah)

Iraq, Saudi Arabia, Gulf States

The general rule for syrup is to pour hot syrup over cold (orroom temperature) pastries and to serve cold syrup overhot pastries.

In some areas, eating syrup and honey is superstitiouslybelieved to ward off the djinn (evil spirits) and to make lifesweeter.

3 cups sugar1-1/2 cups water1 lemon1 tbsp. orange-blossom water orrosewater

Boil the sugar with the water until1.


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dissolved and viscous, about 10minutes.

Stir in the remaining ingredients andremove from the heat.

2.

Arabic Coffee

(Qahwa Arabeya)

3 cups water3 tbsp. cardamom (coarsely ground)2 tbsp. of Arabic coffee1/4 teaspoon saffron (optional)1 cup sesame seeds

Boil the water in a pot. Add the coffee to the water andbring to a boil over low heat. Remove from the heat for fiveminutes to allow the coffee to settle. Put the cardamom inthe pot, strain the coffee into it and add the saffron. Bringback to boil once and serve. Serves 8-10 persons.

Hot Tea with Cardamom and Cinnamon

Put 2 Tablespoons of black tea leaves into a tea pot thatyou have just heated by rinsing it with boiling water. Add 6cardamom pods and a 2-inch piece of stick cinnamon. Nowpour in 5 cups of water that you have just brought to arolling boil (put in 6 cups of you like your tea on theweaker side). Cover the tea pot and let the tea steep for 4minutes. Stir the tea.

You may serve this tea with milk and sugar, honey andlemon, or just plain.

Serves 4-6.

Spicy Hot Drink

(Finjan Erfeh)

(Egypt) Finjan Erfeh is traditionally served to visitors whocome to see a new baby.

4 c. water1 T. whole anise seeds2 pieces ginger root, bruised2 whole cloves


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2 cinnamon sticks4 tsp. sugar, or more4 walnuts or almonds

Boil spices in water until it is dark colored. Put sugar andone nut in each cup. Serves 4.

Mint Tea

1 rounded teaspoon green tea5 teaspoons sugar (granulated)12-14 large fresh mint leaves1 cup water1 sprig of mint per glass to be served

Mix tea and sugar. Crush mint leaves in water. Bring toboil. Pour over tea and sugar. Let steep for 5 minutes. Placesmall sprig of mint in two thick 4-ounce juice glasses.Strain tea into glasses. Drink while hot.

The man I watched make this tea in Lebanon used one ofthe small brass coffeemakers so common in the MiddleEast. He boiled the mint leaves, tea and sugar over hischarcoal fire. Then he strained this over the sprigs of mintin the glass. I also watched a man do it this way inMorocco, so if you want to be authentic, rather than takean American shortcut, that is the method to use

Rose Petal Tea

Serves 4.

1-1/2 cups rose petals3 cups waterhoney to taste

Choose fresh rose petals. Strip the flower gently underrunning water then place the petals in a saucepan. Coverwith the water and boil for 5 minutes, or until the petalsbecome discolored. Strain into teacups and add honey totaste.

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Arabic Food Recipes, Arrabian Cousine, How to Make Hammus Zaatar, Falafil, Fatush ,Exotic Dubai Tours Safaris and Hotels Dubai