Arabic dishes

The Hub : Indian Food

Hello Guest, Login to post.

Arabic dishes

Topic started by ayeshasadique on Tue Apr 25 13:51:05 2006. [Full View]

hi
living in UAE, i have learnt a few arab dishes, and thought of sharing them Smile

| RSS Feed | Email me when a reply is posted

Responses:

Full Thread
From: ayeshasadique on Tue Dec 19 5:38:22 2006. [Full View]

tahini is sesame paste

tahini sauce
1/2 cup sesame paste + 2 tbsp lemon juice+ 2 cloves garlic+ salt. blend well.
add water if needed.
drizzle olive oil before serving.
From: dsath on Tue Dec 19 6:05:53 2006. [Full View]

ayeshasadique wrote:

tahini is sesame paste

Its an excellent non-diary source for calcium.
From: ayeshasadique on Tue Dec 19 6:23:56 2006. [Full View]

yes, it also has iron, zinc, vitamin B1, etc
From: ayeshasadique on Tue Dec 19 6:24:11 2006. [Full View]

http://whfoods.org/genpage.php?tname=foodspice&dbid=84
From: Alan on Mon Dec 25 14:39:49 2006. [Full View]

Ayesha, do u have the recipe for the arabic bread, quboos?
From: ayeshasadique on Tue Jan 23 9:15:37 2007. [Full View]

living in UAE, I get ready- made khubz, so , never tried making them at home.....

anyways..heres a very simple recipe...

plain flour - 3 cups (or u can use a combination of plain flour and atta)

dry yeast granules - 1 tsp
warm water - 1 1/2 to 2 cups
sugar - 1 tsp
salt as needed
oil - 1 tbsp

1. dissolve yeast in warm water and add sugar . let it ferment for 15 minutes.
2. sift flour with salt and then add the yeast dissolved water. knead to make a smooth dough by adding a tbsp or more of oil at the end. let it rest, covered , for 1 1/2 to 2 hours.
3. now knead again and make small balls, cover and rest for 30 minutes.
4. preheat oven to 400 degree F .
5. make flat khubz using a rolling pin and place them in greased baking trays (1 or 2 at a time depending on the size)
5. bake for 10 to 12 minutes turning when brown on one side.
6. after baking, cover them with a cotton cloth/ towel to keep them warm and soft.
From: ayeshasadique on Mon May 7 10:05:02 2007. [Full View]

Alan, didnt u try out any recipe?
From: ayeshasadique on Mon May 7 10:17:31 2007. [Full View]

WARAK EINAB
stuffed vine leaves

grape leaves - 1 jar
soak the leaves in water to remove saltiness; remove stalks and keep aside.

mix together the following:

onions - 2, finely chopped
tomato - 2, deseeded and chopped
carrot - 1, grated
cooked rice - 2 cups
fresh coriander - 1 tbsp, chopped
parsley - 2 tbsp, chopped
salt
pepper
lemon juice
oil - 1 tbsp
minced meat - 1 cup (vegetarians, please avoid this , obviously!)
put in the fridge until needed

1. take a leaf, place very little mixture; fold the edges and roll loosely.
2. when all the leaves are stuffed, place in a deep pan, one on top of another and place a weight (like a ceramic plate) on top of the leaves.
3. pour water and a little salt and oil into the pan directly and place on heat.
4. simmer covered for about 15 to 20 minutes.
5. remove and serve.
From: ayeshasadique on Mon Feb 4 11:33:47 2008. [Full View]

EGUSI SOUP (Algerian)

egusi seeds - 1/2 cup
(egusi is a type of melon seed; pumpkin seeds or pine seeds can be used in place of egusi)

meat cubes - 500gms
peanut oil - 5 tbsp

tomatoes - 2 large, chopped
onion - 1, chopped
2 or more habanero peppers (green chillis can be used as needed)

tomato paste - 3 tbsp
fresh shrimps - 1/2 cup, cleaned
fresh spinach - 1 bunch, chopped
salt to taste

1. powder the egusi/pumpkin/pine seeds.
2. heat oil and fry the meat with a tsp of salt, till well browned.
3. grind tomatoes, onions, and pepper/chilli.
4. add tomato mixture to meat and cook till meat is done(add water as necessary).
5. add tomato paste, and shrimp and simmer for 10 minutes.
6. Add spinach and ground pumpkin seeds and cook till spinach is cooked.
From: ayeshasadique on Mon Feb 4 12:07:19 2008. [Full View]

MUSAKHKHAN (Palestinian)

chicken - 1, cut into pieces, sprinkled with salt and pepper
olive oil - 1/2 cup
onions - 4 cups , sliced
sumac - 3 tbsp
cardamom powder - 1/2 tbsp
pine nuts - 1 cup, roasted
khubz (arabic bread pieces)

1. heat 1/4 cup of olive oil and add 1 cup of onion and fry till translucent. add the chicken pieces and cardamom powder. season with salt and pepper. add water and cook till chicken is done.
2. heat the rest of the (1/4 cup) oil, and add the remaining onions; fry till very lightly brown. add sumac and remove.
3. line a greased baking tray with the bread pieces. spread half the onion-sumac mixture; then add the chicken; again cover with the remaining onion- sumac mixture.
4. cover with an aluminium foil and bake at 350F for 10 minutes.
5. when serving, sprinkle with roasted pinenuts.

| RSS Feed | Email me when a reply is posted

Want to post a response?

(Hello Guest, you need to Login to post a response. Are you a New User? Register first.)

Back to Indian Food forum