Iced Moroccan Tea

Ingredients

1 1/2 tablespoons green gunpowder tea
1 liter (4 cups) boiling water
A small bunch of fresh mint leaves
3 tablespoons honey, to taste
1 lemon

Directions

1- Place the green tea in a tea-pot and add the boiling water.
2- Add the mint leaves, and let it infuse for 5 minutes.
3- Add the honey.
4- Squeeze the lemon and add the juice to the tea-pot.
5- Let it cool down and place in the refrigerator for at least 2 hours before serving. You can also serve with some ice cubes, pomegranate arils, or fresh mint leaves.

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Palestine: KANAFEH

Kanafeh is a typical Middle Eastern pastry, soaked in rose water syrup, made with kadaif (angel hair), akawi cheese, butter and pistachios or walnuts.
Course: Dessert
Cuisine: Palestine, Jordanian, Lebanese, Middle Eastern, Syrian, Turkish, Vegetarian
Servings: 8 people
Author: Laurie Liagre

INGREDIENTS

For the kanafeh
8 oz. kadaïf angel hair
16 oz. akawi cheese
⅔ cup samneh ghee or clarified butter
3 oz. crushed pistachios
¼ teaspoon orange food coloring
For the syrup
½ cup of water
1½ cup caster sugar
3 teaspoons rose water

INSTRUCTIONS

The day before
To desalt the cheese: Cut the akkawi cheese into slices (not too thin or too thick). Soak them in a large volume of water. Change the water very regularly. It must still be salty to prepare the knafeh.
The day of the preparation
Preheat the oven to 350 F.
In a saucepan over low heat, melt the clarified butter with the food coloring.
Place the kadaïf in small amounts in a blender and pulse 3 or 4 times to disentangle and reduce their size.
Transfer the kadaïf into a large bowl.
Pour the melted clarified butter and stir with your hands so that all the angel hair are buttered.
Line the bottom of a square, rectangular or round pan with just over half of the kadaif and butter mixture.
Flatten with your hands in the bottom of the pan.
Grate the cheese and cover the kadaïf with the cheese by pressing lightly.
Cover with the rest of the kadaïf. Flatten with the hands so that it is leveled.
Bake for 20 to 25 minutes, or until the cake is lightly browned.
While the cake is baking, prepare the syrup:
Heat the sugar and water over low heat and leave on the heat until the sugar is completely dissolved.
Add the rose water.
Remove from heat and let cool.
When the kanafeh is out of the oven, drizzle the kanafeh with the syrup and sprinkle with crushed pistachios.
Serve hot.

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QATAR: OUM ALI

Oum Ali is also known as "Middle Eastern pudding" is a creamy dessert made with flaky pastry or croissants and soft and crunchy nuts.
Course: Dessert
Cuisine: Middle Eastern, Qatari, Vegetarian
Servings: 6 people
Author: Vera Abitbol

INGREDIENTS

½ lb puff pastry (or 10 butter croissants)
4 tablespoons brown sugar
2 cups of milk
3 cups creme fraiche, divided
½ cup of sugar
1 oz. almond powder
1 oz. shredded coconut
1 oz. walnuts
1 oz. pistachios, toasted
1 oz. almonds, toasted
1 oz. hazelnuts, toasted
1 oz. pine nuts, toasted
2 tablespoons golden raisins
2 tablespoons currants
A few dried apricots and prunes
1 vanilla bean, split and scraped

INSTRUCTIONS

1. Preheat oven to 400 F.
2. Sprinkle puff pastry with 2 tablespoons of brown sugar and bake for about 15 minutes.
3. Set aside to cool completely.
4. In a large bowl, coarsely chop the pastry or croissant, add the dried fruits without the almonds, making sure to keep a few for garnishing.
5. In a saucepan, put the milk, creme fraiche (2 cups), sugar and vanilla.
6. Bring to a boil over medium/high heat stirring constantly with a whisk.
7. Just before reaching the boiling point, pour in the almond powder and mix well.
8. In a baking dish or individual ramekins, pour the puff pastry (or croissants) and dried fruit mixture almost to the brim.
9. Pour the hot liquid slowly allowing time for the dough to absorb the liquid. Set aside for 15 minutes.
10. Preheat oven to 350 F.
11. Coat the top with creme fraiche.
12. Sprinkle two tablespoons of the remaining brown sugar.
13. Bake for about 25 minutes or until golden brown.
14. Garnish with some crushed nuts (optional).

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Saudi Arabian Baklava

This rich pastry made with layers of filo and chopped nuts held together by honey and syrup is bound to satisfy your sweet tooth! This beautiful dish drenched in light syrup is a gift from the old Ottoman Empire to the world. Even in the Middle East it is considered a ‘presentation’ dish and reserved for special occasions because of its expensive ingredients. (But don't worry, feel free to make it at home at impress at dinner parties!)

Ingredients:

For the Filling

8 oz finely chopped almonds

4 oz finely chopped walnuts

2 oz caster sugar

2-3 tsp bread crumbs

2 tsp cinnamon

1/8 tsp cloves

For the syrup

1 lb sugar

16 fl oz water

1 stick cinnamon

1 tsp lemon juice

For the cover

1 lb sugar

16 fl oz water

1 stick cinnamon

1 tsp lemon juice

For the cover

5 oz unsalted butter

12 oz packet filo pastry

Method:

1. Mix all the ingredients under ‘filling’ in a bowl.

2. Mix all the ingredients under ‘syrup’ together in a saucepan and bring it to boil, with continuous stirring for the sugar to dissolve.

3. Simmer for 10 min.

4. Leave it to cool.

5. Brush a 12 x 10 baking dish with butter.

6. Brush 10 sheets of filo with melted butter.

7. Lay the sheets one by one on the dish.

8. Now, spread the ‘filling’ in the dish.

9. Now top it off again with further 10 to 12 sheets of filo and brush them with melted butter.

10. Score the top layers into large diamond shapes with a sharp knife.

11. Bake in the oven (160 C) for about 1 hour or until the top turns golden brown.

12. Remove from oven and pour the syrup over the top.

13. Leave it for 5-6 hours to absorb the syrup.

14. Serve.

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Saudi Arabian Matchbous Food

Matchbous is an Arabian cuisine made from spiced lamb, tomato, rice, and stew. Matchbous is a classic Khaleji dish. With the very first bite of your Matchbous, you will experience a burst of intriguing taste stemming from the intense flavor of cooked rice and lamb. To broaden the spectrum of your taste, you need to give this recipe a try.

Ingredients:

2 tsp ghee

1.5 kg lamb shoulder

2 roughly chopped onions

1 tsp Baharat

5 cloves

1 tsp turmeric

2 peeled tomatoes

½ tbsp powdered loomi

3 pieces of cassia bark

2 cups of rice

½ cup coriander (chopped)

Water (750 ml)

3 tsp salt

6 cardamom pods

Method:

1. Saute the onions in a large pan, over medium heat, until they turn transparent.

2. Add turmeric and Baharat and cook until the onions and spices are thoroughly mixed.

3. Coat the lamb pieces with spices, cook until the lamb browns.

4. Add salt, tomatoes and the other spices.

5. Cover the pan and simmer for about 15 min.

6. Add coriander and water to the pan.

7. Cover the pan tightly and cook over low heat for about 2 hours, or until the meat is tender.

8. Add the rice, bring the pan to the boil. Cook for about 20-25 min over low heat, until the rice is cooked.

9. Turn off the heat and remove the cover.

10. Stir the mixture.

11. Serve with green salad and yogurt.

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Almond Briwat (Springrolls) Recipe

Ingredients

1 roll of Pastilla dough (or fillo dough)
1 cup (112 grams) whole raw almonds
1/2 cup (100 grams) white granulated sugar
A little more than 1/2 tablespoon (10 grams) butter (softened)
1/2 teaspoon ground cinnamon
A pinch of ground mastic gum
1-2 teaspoon orange blossom water (to taste)
1 egg + 1 tablespoon water (egg wash)
Vegetable oil for frying
Honey
Sesame seeds
Directions

Steps to make the walnut filling:

1- Drizzle oil on a cooking pan and roast the walnuts for 2 minutes to enhance their flavor.
2- Grind very finely the walnuts. You might have to do this process 2-3 times until you get a very smooth consistency.
3- Continue grinding the walnut with the sugar and cinnamon.
4- Add the melted butter and blossom water to the walnuts paste.

Steps to roll the Briwat:

1- Because Fillo dough is a very delicate dough, take 2 leaves of Fillo dough (one on top of the other).
2- Generously brush the top Fillo leaf with melted butter.
3- Cut the Fillo in 4 long strips.
4- Put the filling in the left tip of the stip then cover the filling with the right tip to make a triangle. (see Briwat video)
5- Keep moving the Fillo dough strip left and right to make a triangle.
6- Brush the last tip of the Fillo with egg yolk and close the Briwat.
Note: Don’t worry if the Briwat is not perfect, once they are fried, all the imperfections will disappear.

Steps to cook the Briwat:

1- In hot oil, fry the Briwat for few minutes until golden brown.
2- Drain the Briwat from the oil, and dip them in warm honey.
3- Drain the Briwat from the honey and sprinkle them with sesame seeds.
4- Serve cold with Moroccan tea!


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Sambusa – Saudi Arabia Recipe

Ingredients

48 servings
For the Dough:
3 cups flour
1 1/2 cups vegetable oil
1 teaspoon bread spices, (yeast, fennel, and poppy seed)
For the Filling:
7/16 kg ground beef, or lamb
2 onions, grated
1 teaspoon black pepper, ground
1 teaspoon cumin
vegetable oil for frying
salt to taste

Steps

1. To make the dough: mix the flour with the bread spices and a pinch of salt.
2. Slowly pour in the vegetable oil while kneading with your hands. Add a little bit of water to hold the dough together.
3. Cut the dough into small balls, cover and leave to rise for a minimum of one hour in a warm area.
4. To prepare the filling: combine all the ingredients in a skillet, season with salt and cook over low heat until meat is done. Set aside to cool.
5. Flatten the dough balls into thin circles. In the middle of each circle, place a tablespoon of the filling and close the dough to form half a circle. Twist the edges to give a nice shape.
6. Fry the samboosak in a pan of heated vegetable oil until golden brown from both sides. Serve hot.

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• 

  Almond Briwat (Springrolls) Recipe

  Ingredients 1 roll of Pastilla dough (or fillo dough) 1 cup (112 grams) whole raw almonds 1/2 cup (100 grams) white granulated sugar

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Basbousa – Egyptian Semolina Cake Recipe

I would like to dedicate today’s video to the people of Egypt. We are making Coconut Basbousa, which is an Egyptian semolina cake soaked in rose water. This is my way to say that my thoughts are with the people of Egypt…

Ingredients
1-¼ cups of semolina
½ cup of flour
1-½ cups of natural unsweetened shredded coconut
1 cup of milk
¾ cup of sugar
1 egg
1 teaspoon of almond extract
1 teaspoon of baking powder
8 tablespoons of butter (4oz)
1 cup of water
1 cup of sugar
2 tablespoons of lemon juice
1 tablespoon of rose water
Directions
Step 1: Preparing the Cake
1. Mix together the semolina, flour, coconut, sugar & baking powder.
2. Melt the butter
3. Beat the egg
4. Add the milk, egg, melted butter and almond extract to the dry mixture and mix until combined and smooth.
5. Prepare an 8×11 pan. Generously butter the pan.
6. Transfer the mixture into the baking pan.
7. Using a sharp knife, cut the Basbousa into diamond shapes.
8. Preheat the oven to 350°F.
9. Bake for 30-40 minutes or until golden brown.
10. Retrace the cuts made prior to baking with a knife.

Step 2: Making the Syrup
1. Bring to boiling point the water, sugar & lemon juice.
2. Once the syrup reaches boiling point, reduce the heat to medium-low and let it simmer for 5-6 minutes.
3. After thickening the syrup a little bit by simmering it, add the rose water and let the syrup simmer again for another 1-2 minutes.
4. Transfer the syrup into a measuring jug and let it cool down.

Step 3: Soaking the Cake with Syrup
1. Pour the syrup on the Basbousa and decorate with shredded coconut.


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Beef Tagine with Prunes

This savory and sweet beef tagine is a staple dish in Moroccan cuisine, often prepared on special occasions!

Ingredients

2 pounds (1 kilo) tender beef or lamb
2 tablespoon vegetable oil
2 onions (grated)
2 garlic cloves (crushed)
1 teaspoon ground ginger
1/2 teaspoon ground Turmeric
1 teaspoon salt
1/2 teaspoon black pepper
1 cinnamon stick
A pinch of ras el hanout (optional)
1 tablespoon saffron water (a large pinch of saffron + 1/4 cup water)
Caramelized prunes (cooked separately):
10.5 oz (300 grams) prunes
2 tablespoons unsalted butter
1/2 teaspoon ground cinnamon
2 tablespoons honey
1 cup sauce from the meat tagine
Decoration

Fried almonds
sesame seeds

Directions

A- Preparing the ingredients

1- First, soak the saffron threads in some warm water for 10 minutes.
2- Grate the garlic cloves
3- Cut the onions in half and grate them using the large holes of the grater. Chop the leftover onion pieces.

B- Cooking the Meat

4- On low heat, in a large pot, drizzle the vegetable oil.
5- Add the onions, garlic, ground ginger, turmeric, pepper, salt, a pinch of Ras El Hanout, and a cinnamon stick. Pour some saffron water and mix all the ingredients together.
6- Add the meat pieces to the pot and mix in.
7- Let the meat cook for a few minutes until all sides get a brown color, this way the spices and flavors are locked in the meat.
8- Add water to almost cover the meat, raise the heat to medium-high, cover the pot, and bring to a boil. Then lower the heat to medium and keep cooking until the meat is done.

C- Preparing the Prunes

9- While the meat is cooking, soak the prunes in boiling water for around 15 minutes to soften them up.
10- In a separate saucepan, on medium heat, melt the butter.
11- Add 1 cup of the tagine sauce to the butter.
12- Drain the prunes and place them in the saucepan. Cover and cook for around 10 minutes or until the prunes become soft.
13- Once the prunes are tender, add the honey and ground cinnamon. Gently mix in the prunes, cover the saucepan, set the heat to low, and simmer for 10 minutes. The prunes are ready when they sit on a thick syrupy sauce and are very soft.

D- Final steps

14- Check on the tagine from time to time – just stir the meat in the sauce and add water if necessary, the meat should always be half-covered with water until it cooks. Depending on the cut, it may take 1 to 2 hours.
In the end, the meat is soft and the sauce is thick.
15- To serve the tagine, the first plate the meat, Pour the sauce over and around the meat pieces, top with caramelized prunes, add a handful of fried almonds, and finish with a sprinkle of sesame seeds.
Serve immediately with crusty bread. Hmmm… delicious.

Bon appetit!

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Algerian White Chorba

Ingredients

3 Kiri cheese portions
150 grams (5.3 oz) chicken breast, cut into small pieces
1 onion, chopped
2 tablespoons olive oil
1 teaspoon butter
1 cinnamon stick
1 teaspoon salt, to taste
1/2 teaspoon of pepper, to taste
100 grams (3.5 oz) chickpeas, soaked the day before in water
40 grams (1.4 oz) of vermicelli
1 egg yolk
2 tablespoons chopped parsley
Juice of 1 lemon
750 milliliters (3 cups) water

Directions

1– In a large saucepan over medium heat, heat the olive oil and melt the butter, then saute the onion with salt and pepper for 3 minutes while stirring regularly.
2- Add the chicken pieces with the cinnamon stick and continue cooking for 5 minutes while stirring regularly.
3- Add the chickpeas and cover with water. Bring to a boil then cover the pan and cook for 30 minutes.
4- Add the vermicelli and water if necessary to the pan, then cover it again and continue cooking for about 10 minutes until the chickpeas cook and become tender and the vermicelli cooked.
5- Place the Kiri cheese portions in a bowl and mix with a spoon until you have a smooth texture.
6- Add the yolk, parsley and lemon juice to the Kiri cheese and mix until you have a homogeneous mixture.
7- Take 3 tablespoons of cooking water from the pan and mix with the Kiri cheese mixture.
8- Pour the Kiri mixture into the saucepan, mix and cook for 1 minute.
9- Serve immediately.

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Chicken Shawarma

The dish type: main dishes
Difficulty: Easy
Method of preparation: 15 minutes
Preparation time: 20 minutes
The total time: 35 minutes
Number of persons: 6

Chicken Shawerma is a favorite food that can be served to children as an integrated school meal and can be served on trips.

INGREDIENTS

3 chicken breasts mixed.
3 finely chopped garlic cloves.
A cup of yogurt.
Lemon juice.
Tablespoon vinegar.
1/2 teaspoon spice (can use shawarma spice).
Salt and black pepper.
Medium tomato.
Medium onion.
1/4 tablespoon ginger.
Pepper colors.

HOW TO PREPARE

Cut chicken breasts into thin slices and place in a deep vase.

Add to yogurt, lemon, vinegar, garlic, spices, salt, black pepper and ginger. Chicken is left in the seasoning for at least two hours.

- Cut onions into thin slices and put in a hot pan with a little oil and stir until it melts and then add the chicken (without filtering the stapling) and stir well until the approach of maturity.

- Peel the tomatoes and cut into small cubes, cut the pepper colors into slices and add the pepper to the chicken first and then turn the tomatoes and raise the shawarma after full maturity.

The Shawarma is served in Lebanese bread sandwiches or vino, and mayonnaise is added as desired. They are served with potatoes.

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Saudi Arabian Falafel Food Recipes

Our very own recipe! Falafels from Operation Falafel are crunchy balls or fritters of chickpea or other pulses, deep-fried until golden brown. They are commonly sandwiched in pita bread with tahini sauce and hummus in pita bread (delicious!) You don't know the true feel of a falafel until you have one for yourself. And we have just the place for you to get started: Operation Falafel, Dubai.

Ingredients:

1 chopped onion

16 oz dried chickpeas

2 chopped cloves of garlic

3 tsp chopped parsley

1 tsp coriander

1 tsp cumin

2 tsp flour

Salt

Oil (for frying)

Pepper

Method

1. Soak dried chickpeas in water for overnight.

2. Drain chickpeas and place them in freshwater.

3. Bring to a boil for 5 min.

4. Let simmer on low for about 1 hour.

5. Drain water from chickpeas and allow to cool for 15 min.

6. Combine onion, garlic, flour, chickpeas, cumin, pepper, and salt (to taste) in a bowl.

7. Mash chickpeas and mix the ingredients together.

8. Form the mixture into small balls (size of a ping pong ball) and then slightly flatten the balls.

9. Fry at 360 degrees in 2 inches of oil, until golden brown.

10. Serve.

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AL KABSA (TRADITIONAL SAUDI RICE (& CHICKEN) DISH)

READY IN: 1hr 40mins

INGREDIENTS

1⁄4 cup butter

3 lbs chicken, cut into 8-10 pieces

1 large onion, finely chopped

6 garlic cloves, minced

1⁄4 cup tomato puree

14 ounces canned chopped tomatoes, un-drained (or fresh)

3 medium carrots, grated

2 whole cloves

1 pinch grated nutmeg

1 pinch ground cumin

1 pinch ground coriander

salt & freshly ground black pepper

4 cups hot water

1 chicken stock cube

2 1⁄4 cups basmati rice (don't rinse or soak this)

1⁄4 cup raisins

1⁄4 cup slivered almonds, toasted

KABSA SPICE MIX

1⁄2 teaspoon saffron

1⁄4 teaspoon ground green cardamoms

1⁄2 teaspoon ground cinnamon

1⁄2 teaspoon ground allspice

1⁄4 teaspoon white pepper

1⁄2 teaspoon ground dried limes

DIRECTIONS

1. Melt butter in a large stock pot, casserole or dutch oven. Add chicken pieces, onion & garlic & sauté until onion is tender. Stir in tomato puree & simmer over a low heat for a couple of minutes.

2. Add tomatoes, carrots, cloves, all the spices & salt and pepper. Cook for a couple of minutes. Add the water & Maggi cube.

3. Bring to a boil, then reduce heat and cover. Simmer over low heat for 30 minutes. Add rice to the pot & stir carefully. (if you're wanting to brown the chicken in the oven - remove it from the pot now & place in the preheated oven).

4. Re-Cover & simmer for 35 - 40 minutes - adding the raisins for the last 10 minutes - or until rice is tender.

5. Place the rice on a large serving dish, topped with the chicken & garnished with almonds. Serve with a fresh mixed salad - preferably with a little lime vinaigrette. Saudis like their Kabsa with a hot sauce called 'Shattah'.

6.N.B: You can also 'finish' the chicken pieces off in the oven by cooking them for 25 - 30 minutes at 180 C whilst the rice is cooking. (but don't let them become dry).

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Orzo Risotto with Wild Mushrooms

While the Saudi Arabian rice dish known as saleeg may resemble Italian risotto, it's set apart by the addition of milk, which gives it a rich, creamy texture. Martha's interpretation pairs orzo with dried and fresh mushrooms, fava beans, lots of herbs and spices, and soft-poached eggs.
Source: Martha Stewart's Cooking School, Episode 506

INGREDIENTS

1 ounce mixed dried mushrooms
2 cups homemade or store-bought low-sodium vegetable stock
2 cups whole milk
5 cardamom pods, crushed
4 tablespoons unsalted butter
8 ounces mixed wild mushrooms, such as chanterelles, cremini, shiitake, or oyster, cleaned and roughly chopped
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 medium shallot, minced
1 medium leek, white and light-green parts only, cut into 1-inch pieces
1 teaspoon ground coriander
Pinch of red pepper flakes
1 1/2 cups dried orzo
1 cup cooked fava beans
1/2 cup roughly chopped fresh curly parsley
1/4 cup chopped fresh dill
Zest and juice of 1/2 lemon
6 soft-poached eggs, for serving

DIRECTIONS

1.  Cover dried mushrooms with 1 1/2 cups boiling water in a heatproof bowl; let soak 20 minutes. Using a slotted spoon, transfer mushrooms to a cutting board and roughly chop. Strain soaking liquid; add to a large pot along with the stock, milk, and cardamom. Bring to a low simmer over medium heat and keep stock warm.
2.  Heat 2 tablespoons butter in a medium pot over medium-high. Add wild mushrooms and chopped dried mushrooms. Season with salt and pepper and cook, stirring occasionally, until golden, about 3 to 4 minutes. Use a slotted spoon to remove mushrooms from pan; set aside.
3.  Melt 1 tablespoon butter in same pot over medium heat. Cook garlic, shallot, leek, coriander, and red-pepper flakes until vegetables are tender, about 5 minutes. Stir in orzo until well combined.
4.  Ladle 2 cups reserved stock over orzo and cook, stirring often with a wooden spoon until almost completely absorbed. Continue adding the stock, 1 cup at a time, stirring often and waiting for each addition to be almost completely absorbed before adding the next, until orzo is just al dente, about 20 minutes. Stir in sauteed mushrooms and continue to cook, stirring, for 2 minutes.
5.  Remove from heat and stir in fava beans, 1/4 cup parsley, 2 tablespoons dill, lemon zest and juice, and remaining 1 tablespoon butter. Season with salt and pepper. Spoon orzo into serving bowls, top each with a soft-poached egg, and sprinkle with remaining herbs.

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Baghrir (Algerian traditional crumpet)

Ingredients

2 1/2 cup high-quality semolina
1/2 cup plain flour
15 g dry yeast
15 g sugar
2 tbsp powder milk
1 egg
7 g salt
1 tsp vanilla
1/2 tsp baking powder
4 cups warm water (you may need more !)

Steps

Combine the dry ingredients except for the baking powder
 Add the egg and warm water then stir well
Blend it well and let it rest for 15 to 20 minutes
When it doubles the size, stir it again, add a bit of water if necessary, add the baking powder and bake on a hot pan (only one side)
Brush it with melted butter and sprinkle granulated sugar (you can use honey as well)

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Saleeg (Arabian Risotto)

Ingredients

1 kg of chicken legs
1-liter hot water
2 cup rice (any kind you like)
2 cardamom
2 cloves
salt
1 cup milk

Steps

1 hour
In a pot, add the hot water, chicken legs, salt, cardamom, and cloves and let boil for 45 minutes on low heat.
strain the chicken an take out the cardamom and the cloves.
put the chicken in a tray an place in the oven for 10 minutes in high heat (just to have a color).
bring back the chicken water to the boil and add the rice and keep stirring. keep in mind the water must be as double as it should be.
whenever the rice is almost done; add the milk and keep stirring until the rice absorbs the milk. then serve as the picture.

• See In Modern
• 

  Orzo Risotto with Wild Mushrooms

  While the Saudi Arabian rice dish known as saleeg may resemble Italian risotto, it's set apart by the addition of milk, which gives i...

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Arabian Dolma

Ingredients

For the rice mixture
Get a bowl put water in then add rice leave for 20 mins t
After adding tamarind paste(a bit only)
2 teaspoons salt
Mashed meat(certain blender or may use a regular blender)
Stuff the rice mixture in grape leaves or onions or pepper

Steps

1. Get your items ready make sure also you don't add tamarind and the salt in making sure the water is out of the bowl and leave soaked rice only
2. Stuff the rice mixture in grape leaves fold like as if folding egg rolls the meat at the bottom is optional
3. Cook for 2 hours
4. Enjoy it is very delicious

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Arabic ice cream

No machine Required just hand mixer taste great no sugar add

Ingredients

7 oz sahlab starch pudding
12 tablespoon powder milk
1 teaspoon vanilla
1/2 teaspoon mastic gum crushed
Cup pistachio crushed fine
3 cup cold water
8 oz Whipped topping

Steps

1. Mix water milk sahlab vanilla crushed mastic gum using hand mixer cook over medium heat for 10 minutes don’t leave it and keep mixing
2. Put the mixture in the freezer for 10 minutes
3.  After 10 minutes add 3/4 of the pistachio to the mixture and mix with the hand mixer put back in the freezer again for 10 minutes
4. Ok you have to do this step few times every 10 minutes get it out off the freezer and mix, after 40 minutes the last step you add the whipped topping using the hand mixer and freeze for 6 hours
5. Over parchment paper spread the last 1/4 of pistachio scoop the ice cream on top and freeze for an hour and roll the ice cream with parchment pepper and freeze
6. The second day you ready to eat

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Shish Taouk - Chicken Kebobs

Total:25 mins
Prep:10 mins
Cook:15 mins
Yield: Serves 6-8

Shish taouk is chicken kebabs. This basic recipe includes the marinade and cooking instructions just for the chicken. You can add vegetables to the skewer if desired. I suggest onions, green peppers, and mushrooms.

Ingredients

2 lbs cubed chicken breast
3 tablespoons lemon juice
1 tablespoon olive oil
2 cloves garlic, finely chopped
1/4 teaspoon cumin
1/2 teaspoon pepper
1/8 teaspoon cayenne

Steps to Make It

In a medium bowl, combine all ingredients.

Allow chicken to marinate for 2 to 24 hours, covered in the refrigerator.

Place chicken on the skewers (about 5 pieces on each).

Grill for 15 minutes or until done. Remember to turn skewers during cooking.

Serve shish taouk with a bed of rice, bread, and a salad. Enjoy!


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Healthy Chick Steak

• The dish type: main dishes
• Difficulty: Easy
• Method of preparation: 25 minutes
• Preparation time: 35-40 minutes
• The total time: 60 minutes
• Number of persons: 6

Healthy eating has many ways of preparing, including boiling or cooking in the oven or roasting. We chose this healthy recipe from the vegetables cooked in the oven with the wonderful grilled chicken steak.

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