Ok so all u guys can really cook great food. So im sure u also know some great arab recipes.
If so please share. id lyk to try something different today
Re: Arabic Cusine
Miami - There have been a number of arabic food recipes in the following threads, did a search to pick them out for u. Gina usually obliged with the recipes, but she is gone now!
http://www.paklinks.com/gs/household-affairs-cuisine-corner/293408-arabic-recipes.html
http://www.paklinks.com/gs/household-affairs-cuisine-corner/295456-iftari-ideas-recipes.html
http://www.paklinks.com/gs/household-affairs-cuisine-corner/298252-making-shawarma.html
http://www.paklinks.com/gs/household-affairs-cuisine-corner/295778-recipe-needed-taammiya.html
http://www.paklinks.com/gs/household-affairs-cuisine-corner/233382-umm-ali.html
Re: Arabic Cusine
Re: Arabic Cusine
I have the recipee for kibbeh and fatoush (salad). I got this from one of my good Syrian friends and its to die for!! It a savoury/snack dish, like how you would eat samosa:
You need about 2 pounds minced meat.
Soak about 1-2 pounds bulgar wheat in water until it is absorbed and drain out any remaining water and then add about 1/2-1 pound raw minced meat (lamb), medium onion chopped, salt and pepper to taste. Nead it all into a dough. Add a little flour, if needed to make it more 'doughy'
Once the dough has been made, cover with a kitchen towel and leave aside.
Now, in a frying pan, place another chopped medium size onion, olive oil, walnuts, remaining minced meat, allspice (seven spices), salt, pepper, cumin and some special 'kibbeh' masala that you can buy from an arab/middle eastern store. Fry together until all the minced meat is cooked. Once cooked, allow the mixture to cool enough for you to be able to touch it without your hands burning.
In your hands, take a small amount of dough mixture in your hands and make it into a ball. Poke a hole into the ball, and fill with mixture from frying pan. Then, close the ball up, try and shape it with your finger into a rugby ball shape. Keep repeating the process, until the mixture is finished and then either deep fry or shallow fry the balls, but the oil should reach at least half the ball if shallow frying and keep turning over. REmove from oil when brown. Dont leave until dark brown, otherwise its burnt! Once all made, you can freeze. Enjoy wonderful Kibbeh!! Its my FAVOURITE!!
Now for the fatoush:
Chopped/minched parsley, lemon juice, lettuce leaves (whole, not chopped), tomatoes, cucumber, chopped onion and round flat nan bread.
On a plate place lettice leaves (preferably 'iceberg' lettice), then layer all other veggies one by one, allow the parsely to be one of the last layers. Squeeze lemon juice over the salad. Tear the flat nan bread into small pieces with hands and fry in a fry pan. scatter bread, once fried over the salad and FATOUSH! There there you are!! The ideal 'ARAB' way to eat it is by rolling the lettice in your fingers, with other ingredients stuffed inside the lettice leaves and placing it in your mouth.
ENJOY!
My recipe of fattoush is little bit similar, in addition I add bell pepper, dried mint leaves, sumak and celery.
Re: Arabic Cusine
Anyone has a nice recipe for a meat or vegetable sauce to go with couscous?
I have the recipee for kibbeh and fatoush (salad). I got this from one of my good Syrian friends and its to die for!! It a savoury/snack dish, like how you would eat samosa:
You need about 2 pounds minced meat.
Soak about 1-2 pounds bulgar wheat in water until it is absorbed and drain out any remaining water and then add about 1/2-1 pound raw minced meat (lamb), medium onion chopped, salt and pepper to taste. Nead it all into a dough. Add a little flour, if needed to make it more 'doughy'
Once the dough has been made, cover with a kitchen towel and leave aside.
Now, in a frying pan, place another chopped medium size onion, olive oil, walnuts, remaining minced meat, allspice (seven spices), salt, pepper, cumin and some special 'kibbeh' masala that you can buy from an arab/middle eastern store. Fry together until all the minced meat is cooked. Once cooked, allow the mixture to cool enough for you to be able to touch it without your hands burning.
In your hands, take a small amount of dough mixture in your hands and make it into a ball. Poke a hole into the ball, and fill with mixture from frying pan. Then, close the ball up, try and shape it with your finger into a rugby ball shape. Keep repeating the process, until the mixture is finished and then either deep fry or shallow fry the balls, but the oil should reach at least half the ball if shallow frying and keep turning over. REmove from oil when brown. Dont leave until dark brown, otherwise its burnt! Once all made, you can freeze. Enjoy wonderful Kibbeh!! Its my FAVOURITE!!
Now for the fatoush:
Chopped/minched parsley, lemon juice, lettuce leaves (whole, not chopped), tomatoes, cucumber, chopped onion and round flat nan bread.
On a plate place lettice leaves (preferably 'iceberg' lettice), then layer all other veggies one by one, allow the parsely to be one of the last layers. Squeeze lemon juice over the salad. Tear the flat nan bread into small pieces with hands and fry in a fry pan. scatter bread, once fried over the salad and FATOUSH! There there you are!! The ideal 'ARAB' way to eat it is by rolling the lettice in your fingers, with other ingredients stuffed inside the lettice leaves and placing it in your mouth.
ENJOY!
thanks sounds delicious !!!
do i mix the lamb with the flour ?