Recipes

ARABIC


ENJOY THE CUISINE OF ARABIA!

To most of the people, Arabian cuisine seems as exotic as Arabian Nights. When it comes to originality and good taste, nothing can beat Arabic food. From meat to tasty stews, a wide selection is supplemented with the right touch of herbs and spices.

BIRYANI RICE WITH MEAT
Serves: 8

Ingredients:
1 kg chicken or lamb
1/2 tbsp coriander
Black pepper corns
Cinnamon
5 minced onions
5 minced tomatoes
4 cardamom cloves
5 clove seeds
3 cups Pride Basmati Rice


* You can add grounded Red Pepper for a spicier taste.

Method:

1.Wash rice and place on side
2. Boil meat until tender with all the spices
3. Drain meat (keep the water for rice)
4. Stir fry onions and then add meat
5. Add tomatoes and rice
6. Stir uncooked rice with all ingredients above. Then add the water from the meat
7. Cover then cook on low to medium heat.You can garnish with fried pine nuts, almonds, or dried raisins. You can serve with salad or plain yoghurt

---------------------------------------------------------------------------------------------------------------------------------------------------

LENTILS WITH LEMON JUICE
(ADAS BIL HAMOD)
Serves: 8-10

Ingredients:

750 g black lentils or 3 cups, a good substitution is french green lentils
1 quart water
2 potatoes, peeled & chopped
2 tbsp flour
6 crushed garlic cloves
1/4 cup chopped coriander
1/4 cup lemon juice
1 dash Salt & pepper

Method:

1. Boil lentils in water for 15 minutes. Add the potatoes and continue cooking till lentils are tender, approximately 15 more minutes stirring occasionally
2. Fry garlic, coriander with tablespoon olive oil until slightly tender. Add to lentils
3. Mix flour with 2 tbsp water and add to lentils
4. Cook 15 minutes more on medium-low heat, stirring occasionally to prevent sticking/ burning. Before serving, add lemon juice
5. Serve hot or cold with pita bread as an appetizer

-----------------------------------------------------------------------------------------------------------------------------------------------------

RICE PATTIES
(KIBIT RUS)
Serves: 6

Ingredients:
2 cups Pride Basmati Rice
2 medium sized potatoes
1 tsp ground turmeric
1 tsp tomato paste
750 g ground mutton or lamb
2 medium sized onions
2 bundle chopped parsley
1 tsp mixed spices
1 tsp ground black pepper
Frymax Refined Vegetable oil
Salt

Method:

1. Wash the rice, peel the potatoes. Cut the potatoes into three pieces and add to the rice. Cover the rice and potatoes with boiling water
2. Add salt and turmeric. Cook and, when ready, drain
3. Mix in the tomato paste, then mince the mixture twice. Put aside

Stuffing:

1. Finely chop onions, fry until golden brown in three tablespoons of oil, then add ground meat, spices, salt and pepper
2. Stir until cooked. Remove from the heat, leave to cool; add the parsley and mix well
3. With wet hands, take medium sized pieces of rice and potato mix, shape each one into an oval, making a space in the center by pushing your finger through from one end
4. Fill this space with meat and onion stuffing. Close by pressing firmly on both ends
5. Fry patties in heated deep oil, making sure they are covered by oil. Serve hot

-----------------------------------------------------------------------------------------------------------------------------------------------

MOARRAQ
Serves: 6

Ingredients:

1/2 kg lamb, diced
1 clove crushed garlic
3 tbsp parsley, chopped
2 tsp cayenne Pepper
200g Pride Basmati Rice
3/4 pint boiling water
4 tbsp Frymax Refined Cottonseed oil
1 red pepper, finely chopped
1 tsp Salt
3 shallots, finely chopped
6 black olives

Method:

1. Heat the oil and cook the shallots for 3 minutes
2. Add the garlic, meat, red pepper and season and cook for another 5 minutes, stirring frequently to prevent sticking
3. Add boiling water, cover and cook for 2 hours on very moderate heat
4. Add washed rice and olives and cook for another 15 to 20 minutes until liquid is absorbed
5. Stir in the parsley at last minute and serve hot

---------------------------------------------------------------------------------------------------------------------------------------------------

EGG PLANT AND LAMB STEW
Serves: 4

Ingredients:

1kg lamb neck or shoulder, cut into 3/4" thick (or 500g Lamb, cubed)
3 tbsp Frymax Refined Cottonseed oil
1/2 cup chopped onion
5g tomato sauce
1/4 tsp dried oregano
1 dash of pepper
2 tsp flour
1 tsp Salt
1 clove garlic, finely chopped
1 cup water
1 medium eggplant, peeled, cut into 1" cubes

Method:

1. Coat meat with seasoned flour and brown in hot  oil on all sides. Remove meat
2. Add onions and garlic and fry until soft. Add tomato sauce, water, and seasonings
3. Cover and simmer for 1-1/2 hours, turning meat occasionally
4. Remove bones from meat, if desired, add cubed eggplant
5. Simmer one hour longer, or until eggplant and meat are tender. Serve hot with rice and salad

----------------------------------------------------------------------------------------------------------------------------------------------------

BATTER KOFTA
(KOFTA MLEBISSA)
Serves: 6

Ingredients:

500 g mutton
2 onions, finely chopped
1 tbsp Pride Basmati Rice
1/4 bundle finely chopped parsley
1 tbsp finely chopped fresh mint
1 tsp Salt
1 tsp ground black pepper
1 tsp ground cinnamon
4 Eggs
1/2 cup flour
1 tsp baking powder
1-1/2 cups Frymax Refined Vegetable oil

Method:

1. Wash the rice and add to the meat with the parsley, onion, mint, spices and salt
2. Mix thoroughly. Take a small piece of the mixture and roll into a ball between wet palms; place in a pan. Continue until all the mixture is used
3. Pour half a cup of warm water over the koftas, cover the pan and cook over low heat until the rice is soft. Remove from heat and leave aside until cool
4. Mix the eggs with the flour, baking powder, a pinch of salt and half a cup of warm water. Mix to a batter
5. Heat the oil, dip the koftas in the batter, place in hot oil and fry until golden brown. Serve hot

-----------------------------------------------------------------------------------------------------------------------------------------------

SWEET CARDAMOM CARROTS
(HELAWAT AL JAZR)
Serves: 4

Ingredients:

500 g carrots, peeled and finely grated
1 cup plus 2 tbsp. sugar
2 cups low-fat milk
1/4 tsp ground cardamom
2 tsp grated lemon peel
2 tbsp Frymax Refined Cottonseed oil
2 tbsp flour
Garnish:
Pine nuts, pistachios, almonds, raisins

Method:

1. Steam the carrots with the sugar, milk, cardamom, and lemon peel for about 15 minutes, until the carrots are tender. Pour into a sieve, pressing firmly on the carrots to remove all the liquid. Reserve the liquid
2. Melt the Frymax Refined Cottonseed oil in a saucepan and stir in the flour. Add the carrots, stirring to coat with the flour mixture, and toss for 3 or 4 minutes
3.Pour the cooking liquid over the carrots, mix well, and cook for about 5 minutes, stirring occasionally.Pour into individual serving dishes and garnish with nuts and raisins

--------------------------------------------------------------------------------------------------------------------------------------------------

EGYPTIAN LENTILS
(KOSHEREE)
Serves: 4

Ingredients:

1 cup lentils
2 fresh chilli peppers
1-1/2 cup Pride Basmati Rice
1-1/2 cup tomato sauce
1 cup elbow macaroni
2 tbsp vinegar
3 tbsp Frymax Refined Vegetable oil
1 large onion

Method:

1. Place lentils in a saucepan and cover by 1". Turn heat to high, bring to a boil, turn down heat to simmer and cook covered for 35 minutes or until tender. Drain and transfer to a large bowl. Set aside
2. Bring 3 cups of water to a boil, add rice turn down to simmer for 20 minutes and fluff up rice with a fork and add to lentils
3. Boil 2 quarts of water, add elbow macaroni and cook until tender. Add to lentils
4. In a small skillet add 1 tbsp of oil and sauté finely chopped peppers for 2 minutes
5. Add the tomato sauce, 1/2 cup of water, and the vinegar, bring to a boil and simmer for 5 minutes
6. In another skillet heat 2 tbsp oil, add onions and sauté until brown around the edges
7. Garnish lentil mixture with the onions and pour the tomato sauce Serve immediately

----------------------------------------------------------------------------------------------------------------------------------------------

SWEET DUMPLINGS
(LOOQEMAT)
Makes : 24 rolls

Ingredients:

2 cups white flour
tsp yeast with a pinch of sugar
2/3 cup yoghurt
1/2 cup warm water
Frymax Refined Vegetable oil for frying
2 medium sized onions
1/2 bundle chopped parsley
1 tsp mixed spices
1 tsp ground black pepper
Salt

Method:

1. Add to flour a little salt, water and the yogurt, and mix to a thick batter. Leave aside for six hours
2. Mix the yeast with the sugar and warm water, leave to ferment. Then add the yeast to the batter and mix until batter peaks; leave aside for a further three hours

For Frying:
1. Heat the oil. Shape batter into little balls and put them a few at a time in the hot oil and fry until golden brown
2. Dumplings should be entirely covered with oil during frying. Take great care as the oil will splash during the course of frying
4. When frying is complete soak the dumplings in syrup and serve hot