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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 ![Smile](images/smilies/icon_smile.gif)
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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