8/10/2019 makalahn

1/7

GROUP 15

PUJO SAKTI

WIWIK ROWIANA SINAGA

SAUDI ARABIAN MENU

BREAKFAST

APPETIZER :

Sambosak :

We start by preparing the minced meat by browning the onion in 3Tbs of olive oil then add

the meat and season, add the parley and stir until it is done. Let it cool. Take a sheet of the

dough fill it with 1Tbs of the meat mixture and fold in a triangle as shown above. At this

point you can freeze the sambousak until you need it. If you want to make it then you simply

deep fry them.

For health issues that we are currently facing, we decided to brush them in oil and stick them

in a 350F pre heated oven until they are golden crispy.

MAIN COURSE :

2 cups of dried broad beans soaked

overnight in water with 1 tsp

bicarbonate of soda

1/2 cup lemon juice

4 cloves of garlic crushed

Salt & pepper

8/10/2019 makalahn

2/7

** Important **

When using fresh vegetables and herbs, make

sure they are washed thoroughly and drained.

Drain and wash the beans, put in a sauce pan with enough water to cover the beans

generously. Boil, then lower the heat & cover and simmer for 2 hours, or till the beans are

well cooked. Mash the beans with a potato masher, and add the rest of the ingredients. Taste

and adjust seasoning. Put in a serving dish with chopped parsley and olive o

DESSERT

Hallawet ahmad

Ingredients

1/3 cup butter or 75 g

400 g vermicelli

Milk 395 g

cup almond powder or 100 g

cup desiccated coconut or 60 g

Preparation

Melt Butter in a deep sauce pan, add Vermicelli Noodles and saut until slightly golden.

Add milk Almond Powder and Coconut and stir over medium heat until well mixed for 2

minutes.

Remove from heat and allow to cool slightly before transferring to desired molds. Cool to

room temperature, remove from mold and serve.

8/10/2019 makalahn

3/7

8/10/2019 makalahn

4/7

MAIN COURSE :

The spices and condiments used in biryani may include, but are not limited to, ghee (clarified

butter), nutmeg, mace,pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint

leaves, ginger, onions, and garlic. The premium varieties include saffron.For a non-vegetarian

biryani, the main ingredient that accompanies the spices is the meat, chicken and mutton are

the most commonly used meat for cooking a biryani, special versions may include pork, beef,

fish, or prawn. The dish may be served with dahi chutney or Raita, korma, curry, a sour dish

of aubergine (brinjal), boiled egg, and salad.

DESSERT :

Basbousa ,Turkish:revani/ravani,Arabic: ) is a traditionalArabic cuisine sweet

cake.[1]It is made of cookedsemolina orfarina soaked insimple syrup.Coconut is a popular

addition. The syrup may also optionally contain orange flower water orrose water.and

neighboring countries, it is also eaten in the former countries of theOttoman Empire.

http://en.wikipedia.org/wiki/Turkish_languagehttp://en.wikipedia.org/wiki/Arabic_languagehttp://en.wikipedia.org/wiki/Arabic_cuisinehttp://en.wikipedia.org/wiki/Basbousa#cite_note-origins-1http://en.wikipedia.org/wiki/Basbousa#cite_note-origins-1http://en.wikipedia.org/wiki/Basbousa#cite_note-origins-1http://en.wikipedia.org/wiki/Semolinahttp://en.wikipedia.org/wiki/Farina_%28food%29http://en.wikipedia.org/wiki/Simple_syruphttp://en.wikipedia.org/wiki/Rose_waterhttp://en.wikipedia.org/wiki/Ottoman_Empirehttp://en.wikipedia.org/wiki/Ottoman_Empirehttp://en.wikipedia.org/wiki/Rose_waterhttp://en.wikipedia.org/wiki/Simple_syruphttp://en.wikipedia.org/wiki/Farina_%28food%29http://en.wikipedia.org/wiki/Semolinahttp://en.wikipedia.org/wiki/Basbousa#cite_note-origins-1http://en.wikipedia.org/wiki/Arabic_cuisinehttp://en.wikipedia.org/wiki/Arabic_languagehttp://en.wikipedia.org/wiki/Turkish_language

8/10/2019 makalahn

5/7

DINNER

APPETIZER

Taboula

Ingredients

1 cup quinoa, rinsed well

1/2 teaspoon kosher salt plus more

2 tablespoon fresh lemon juice

1 garlic clove, minced

1/2 cup extra-virgin olive oil

Freshly ground black pepper

1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4" pieces

1 pint cherry tomatoes, halved

2/3 cup chopped flat-leaf parsley

1/2 cup chopped fresh mint

2 scallions, thinly sliced

Preparation

Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over

high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10

minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil.

Season dressing to taste with salt and pepper.

Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in

1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and

quinoa separately; chill.

Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to

taste with salt and pepper. Drizzle remaining dressing over.

8/10/2019 makalahn

6/7

MAIN COURSE :

Nasi kabs

These dishes are mainly made from a mixture of spices, rice (usually long-grain, mostlybasmati), meat and vegetables. There are many kinds of kabsa and each kind has a

uniqueness about it. Pre-mixed kabsa spices are now available under several brand names.

These reduce preparation time but may have a flavor distinct from traditional kabsa. The

spices used in kabsa are largely responsible for its taste; these are generallyblack pepper,

cloves,cardamom,saffron,cinnamon,black lime,bay leaves andnutmeg.[1]The main

ingredient that accompanies the spices is the meat, such as chicken, goat, lamb, camel, or

sometimes beef, fish, and shrimp. In chicken machbs, a whole chicken is used. The spices,rice and meat may be augmented withalmonds,pine nuts,onions andsultanas.[2]The dish

can be garnished with ash(Arabic) and served hot with daqqs(Arabic)home-made tomato sauce.

Kabsa is also known as machbs in thePersian Gulf region.

Meat for kabsa can be cooked in various ways. A popular way of preparing meat is called

mandi.This is an ancient technique, whereby meat is barbecued in a deep hole in the ground

that is covered while the meat cooks. Another way of preparing and serving meat for kabsa is

mathbi, where seasoned meat is grilled on flat stones that are placed on top of burning

embers. A third technique, madght, involves cooking the meat in aPressure cooker.

DESEERT

Ingredients

2 cups all purpose flour or 220 g

1 teaspoon baking powder

1 tablespoon ground cardamom

Milk 395 g

cup water or 60 ml, warm

http://en.wikipedia.org/wiki/Basmatihttp://en.wikipedia.org/wiki/Black_pepperhttp://en.wikipedia.org/wiki/Cloveshttp://en.wikipedia.org/wiki/Cardamomhttp://en.wikipedia.org/wiki/Saffronhttp://en.wikipedia.org/wiki/Cinnamonhttp://en.wikipedia.org/wiki/Black_limehttp://en.wikipedia.org/wiki/Bay_leaveshttp://en.wikipedia.org/wiki/Nutmeghttp://en.wikipedia.org/wiki/Kabsa#cite_note-1http://en.wikipedia.org/wiki/Kabsa#cite_note-1http://en.wikipedia.org/wiki/Kabsa#cite_note-1http://en.wikipedia.org/wiki/Almondshttp://en.wikipedia.org/wiki/Pine_nutshttp://en.wikipedia.org/wiki/Onionshttp://en.wikipedia.org/wiki/Raisinhttp://en.wikipedia.org/wiki/Kabsa#cite_note-2http://en.wikipedia.org/wiki/Kabsa#cite_note-2http://en.wikipedia.org/wiki/Kabsa#cite_note-2http://en.wikipedia.org/wiki/Arabic_languagehttp://en.wikipedia.org/wiki/Arabic_languagehttp://en.wikipedia.org/wiki/Arabic_languagehttp://en.wikipedia.org/wiki/Arabic_languagehttp://en.wikipedia.org/wiki/Persian_Gulfhttp://en.wikipedia.org/wiki/Persian_Gulfhttp://en.wikipedia.org/wiki/Mandi_%28food%29http://en.wikipedia.org/wiki/Pressure_cookerhttp://www.nestle-family.com/dessert-solutions/english/products.aspxhttp://en.wikipedia.org/wiki/File:Machboos.JPGhttp://www.nestle-family.com/dessert-solutions/english/products.aspxhttp://en.wikipedia.org/wiki/Pressure_cookerhttp://en.wikipedia.org/wiki/Mandi_%28food%29http://en.wikipedia.org/wiki/Persian_Gulfhttp://en.wikipedia.org/wiki/Arabic_languagehttp://en.wikipedia.org/wiki/Arabic_languagehttp://en.wikipedia.org/wiki/Kabsa#cite_note-2http://en.wikipedia.org/wiki/Raisinhttp://en.wikipedia.org/wiki/Onionshttp://en.wikipedia.org/wiki/Pine_nutshttp://en.wikipedia.org/wiki/Almondshttp://en.wikipedia.org/wiki/Kabsa#cite_note-1http://en.wikipedia.org/wiki/Nutmeghttp://en.wikipedia.org/wiki/Bay_leaveshttp://en.wikipedia.org/wiki/Black_limehttp://en.wikipedia.org/wiki/Cinnamonhttp://en.wikipedia.org/wiki/Saffronhttp://en.wikipedia.org/wiki/Cardamomhttp://en.wikipedia.org/wiki/Cloveshttp://en.wikipedia.org/wiki/Black_pepperhttp://en.wikipedia.org/wiki/Basmati

8/10/2019 makalahn

7/7

1 cup oil for deep frying or 250 ml

1 tablespoon pistachio nut, grounded (optional for garnish)

Preparation

In a mixing bowl combine Flour, Baking Powder, Cardamom and mix well.

Add Milk and Water and continue mixing until dough is smooth. Leave to rest at room

temperature for 2 hours.

Roll dough out on a clean surface dusted with flour, cut into 3 cm wide triangles and deep fry

in Oil until golden brown. Transfer and rest on kitchen paper to absorb excess oil.

Serve at room temperature, with sprinkled pistachio powder on top as an optional garnish.