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25th April 2006, 11:21 PM
#1
Senior Member
Senior Hubber
Arabic dishes
hi
living in UAE, i have learnt a few arab dishes, and thought of sharing them
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25th April 2006 11:21 PM
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25th April 2006, 11:29 PM
#2
Senior Member
Senior Hubber
HAREES
Mutton - 300 gms
basmati rice - 50 gms
wheat - 100 gms
ghee - 2 tbsp
salt
1. place all items in a non stick pan and cook on slow fire tiil done
2. when done , mash up and cook till ghee comes up.
3. serve hot.
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26th April 2006, 12:44 AM
#3
Senior Member
Devoted Hubber
whole wheat or wheat powder or crushed wheat??
Do you have a recipe for kabsa rice? And shawerma(spelling?)? Can we make shawerma at home without that machine they use at the restaurents?
Thanks in advance.
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26th April 2006, 12:46 PM
#4
Senior Member
Senior Hubber
in the traditional method, for harees, big pieces of meat (actually veal), and whole wheat is used...cooked on low flame and mashed up in the process
but, yes, for quick method use broken wheat (burghul)
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26th April 2006, 12:47 PM
#5
Senior Member
Senior Hubber
it has no spice in it, but to modify to suit our indian palate, u can add pepper or paprika
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26th April 2006, 12:50 PM
#6
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26th April 2006, 01:19 PM
#7
Senior Member
Senior Hubber
KABSA
oil/butter - 30 gms
1 chicken (if using mutton take around 400 to 500 gms of small pieces) - cut into pieces
onion - 1 large , chopped
garlic cloves - 8 nos. ,minced finely
tomato puree - 1/4 cup
tomatoes - 2 ,chopped
carrot - 1 no., grated
orange peel grated - 2 tsp
or
dried lemon coarsely powdered - 1 tsp
5 whole cloves
cardamom powder - 1 tsp
1 cinnamon stick
Salt and freshly ground pepper to taste
chilli powder - 1/ 2 tsp
chicken stock - 3 cups
basmati rice - 1 cup
raisins - 20 gms
almonds - skinless, sliced, fried/roasted - 1/4 cup
1. Melt butter . add onion and garlic.
2. fry until onion is golden. add meat/chicken.
3. Stir in tomato puree. Add tomatoes, carrots, orange peel, cloves, cardamom, cinnamon stick, salt, chilli powder and pepper. 4. Cook for a few minutes. Add stock.
Bring to a boil. Reduce heat and cook till meat is done.
5. add rice,Simmer and cook covered until rice is tender.
6. Garnish with raisins and almonds. serve hot.
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26th April 2006, 02:16 PM
#8
Senior Member
Senior Hubber
SHAWARMA
chicken thighs - 8 nos( boneless thighs) sliced into thin pieces
marinade:
malt vinegar - 1/2 cup
plain yogurt - 1/4 cup
vegetable oil - 3 tbsp
salt and pepper
mixed spice - 1 tsp
cardamom powder - 1/2 tsp
tahini sauce:
tahini - 1/4 cup (sesame seed paste)
yogurt - 1/4 cup
minced garlic - 1/2 tsp
lemon juice - 2 tbsp
olive oil - 1 tbsp
finely chopped fresh parsley - 1 tbsp
salt and pepper to taste
whisk all together and refrigerate.
tomatoes - 3 to 4 nos.,thinly sliced
sliced onion - 1/2 cup
shredded lettuce - 2 cups
pickled cucumbers - a few pieces (optional)
french fries - a few pieces (optional)
pita bread rounds - 8
1. marinate the chicken slices in the marinade for to 4 hours.
2. bake chicken at 180 degrees C till cooked and brown ( or) grill it till done (or ) just plain stir fry in a non stick pan with little oil till done and brown.
3. stuff into pita pockets - tomato, onion, lettuce, pickled cucumber, french fries, chicken, tahini sauce, roll tightly and serve .
mixed spice powder:
2 tbsp Freshly ground black pepper
1 tbsp Ground coriander
1 tbsp Ground cloves
2 tbsp Ground cumin
½ tsp Ground cardamom
2 tsp Grated nutmeg
¼ tsp Ground cinnamon
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26th April 2006, 02:19 PM
#9
Senior Member
Senior Hubber
like HAREES there is a spicy hyderabadi dish called HALEEM.....if anyone wants it let me know
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26th April 2006, 02:20 PM
#10
Senior Member
Senior Hubber
to make the shawarma spicy..u can add some chilli powder to the marinade
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