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4490170-Arabic-Cooking-Recipes
 

4490170-Arabic-Cooking-Recipes

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    4490170-Arabic-Cooking-Recipes 4490170-Arabic-Cooking-Recipes Document Transcript

    • TawookShish TawookIngredients1 kg. boneless chicken breast50 gms. tomato paste30 gms. chilli paste60 gms. garlic paste30 gms. corn oil20 gms. lemon salt15 gms. cumin powder30 gms. fresh yoghurt.MethodWash the chicken breasts thoroughly and cut into 40 gms. cubes.Mix the remaining ingredients to form a marinade.Pour on the chicken cubes and leave to marinate for 24 hours.Usually Shish Tawook is grilled on skewers over a charcoal grill, but it can also bepan-baked in an oven or even pan-fried.
    • YaidezKofta YaidezIngredients600 gms. lamb kofta400 gms. chicken breasts, bone in1 bouquet garni200 gms. fresh mushrooms, sliced100 gms. mozzarella cheese35 gms. cornflour50 gms. salt20 gms. white pepper20 gms. fresh lemon juice125 gms. butter.MethodSpread the kofta on a round or rectangular non-stick baking tray after scrubbing it with25 gms. of butter.Bake it in a pre-heated oven at 180°C for 15 mins. Boil the chicken with the bouquetgarni.De-bone the chicken then slice into small pieces.In a pan heat the remaining butter, add the cornflour and fry for about three minutes untilit turns thick and yellow.Add the chicken stock, season and leave to boil for about 5 mins.Pour in the lemon juice and put the sauce aside.Take out the cooked kofta from the oven.Add the chicken, sliced mushrooms and cheese.Pour the sauce on top.Bake in the oven for about 5 mins. until it turns golden brown.
    • Arabian RiceIngredients450 ml. Egyptian rice200 gms. lean mutton mince100 ml. butter ghee1 chopped onion600 ml. chicken stock200 ml. pine seeds2 tsp. cinnamon powder1 tsp. white pepper powder2 tsp. allspice.MethodPlace rice in a bowl and cover it with cold water for 20 mins.Heat the butter in a heavy pan, add meat and onion, and cook until golden brown.Add the rice and stir over medium heat, add all the spices, stir occasionally adding hotstock.Cover the pan and simmer over low heat for 15 mins.Turn off the heat and leave to rest for 10 mins. before serving.Serve with pine seeds on top.
    • Aish Al SarayaAish Al Saraya is a rose-water scented bread pudding and it is a speciality of Lebanesecuisine. It is made with thickened, reduced milk called ashta or kashta; alternativelyIndian mava, clotted cream, or thick, whipped cream can used as a substitute.Ingredients1 whole French bread500 gms. sugar1 ½ cups kashta1 tbsp. rose water1 tbsp. flower water2 tsp. lemon juice1 ½ cups water.MethodBuy the bread from the bakery one day before making.Slice off the crust and let it dry out.Slice the bread into thick slices.Put the bread into a clean fry pan or pot to cook with the syrup later.To make Syrup :Put the sugar in a non-stick pan. Let it melt and caramelize until golden brown - do notstir, shake the pan to distribute the sugar evenly. Add the cold water to the melted sugarby pouring it carefully into the side of the pan (caution: avoid the steam). Let it bubble inthe pan to a thickened syrup.Pour the syrup over the bread in the fry pan. Cook on a low heat till the syrup is ab-sorbed into the bread. Remove from heat and let cool.Put the syrupy bread in a serving plate and sprinkle the bread with flower and rose water.Spread a layer of kashta over the bread and cover it with another layer of bread. For thetopping, smooth another layer of kashta over the top, sprinkle with crushed pistachio nutsand leave it to settle in the refrigerator for a minimum of 30 mins. Serve well chilled.
    • Sheik El MehshiSheik Al Mehshi is a dish of spicy lamb stuffed in eggplant. Serve it with rice for aperfect dish for all seasons. Preparation time is around 50 mins. and it takes 25 mins. tocook in a hot oven.Ingredients For the Sauce750 gms. aubergines, baby or oval 1 ½ cups hot water1 tbsp. butter or oil. 75 gms. tomato paste ½ tsp. white pepperFor the Stuffing ¼ tsp. black pepper1 onion, chopped To Garnish1 tbsp. butter 2 medium-sized tomatoes, sliced.200 gms. mince lamb1 tsp. cumin1 tsp. allspicesalt and pepper to taste2 tbsp. pine nutsMethodPreheat the oven to 200°C. Peel strips of skin of the aubergine. If preferred, leaving theneck of the aubergines on. Heat some of the butter or oil in a pan and fry the aubergineuntil browned, then lift out and set aside.Prepare the StuffingHeat the butter in the same pan, add the onions and fry them until brown.Add the minced meat, season with the cumin, all spice, salt and pepper and then add thepine nuts.Slice open the aubergines and fill them with the meat and onion mixture.Place them in an ovenproof pot or dish. Heat water in a separate pot and add the tomatopaste.Let it boil and carefully pout it over the stuffed aubergines. Season with salt and bothpeppers.Top each aubergine with a slice of tomato, then place in a pre-heated oven until for 25mins. or cook on a low heat until aubergine is just tender but not soft.
    • NamorraIngredients225 gms. sugar2 eggs300 gms. coconut powder½ tsp. baking soda300 gms. yoghurt300 gms. semolina½ litre milk1 lemon skin grated75 gms. melted butter.MethodThoroughly mix all the ingredients together.Spread baking powder on a small deep oven tray.Pour the mixture into the tray and garnish with almonds.Bake in the oven at 180° for 20 mins. until it turns brown.Cut into small pieces, add a thin layer of sugar syrup and serve warm.Preparation of Sugar Syrup :Mix one cup of water and one cup of sugar.Boil together with lemon juice until the sugar has dissolved.Leave to boil for 10 mins.
    • Kufta KebabsIngredients1 kg. mutton, diced1 onion, large, diced3 tbsp. coriander leaves, chopped1 tbsp. ginger juice1 tsp. ground black pepper1 tsp. chilli powder1 tsp. chilli powder1 tsp. mixed all spices1 tsp. salt.MethodCombine mince meat, diced onions, coriander leaves, ginger juice, pepper, chilli powder,mixed spices and salt.Mix well and shape onto skewers, like sausages.Place skewers over hot coals or under hot grill or bake in a pre-heated oven 200°F for30 mins.To serve, garnish with tomato slices, onion rings and lemon wedges.