ma2looba

2 cups Basmati rice

3 medium eggplants

1 kilo meat, chunks

1 medium onion, quartered

1 tbsp salt

4-6 pieces cardamom

1 stalk cinnamon

1/4 tsp black papper

1 tsp turmeric

1 1/2 tsp mixed meat spices

2 cubes meat stock

3 tbsp ghee (samna)

1 medium onion, sliced

1/2 cup pine nuts

1. wash the rice. soak in salted water for 15-20 minutes.
2. peel the eggplants. Cut into 2 inch cubes. sprinkle with some salt. leave for 30 minutes. fry in corn oil until golden. dry on paper towel.
3. place the onion quarters, meat, salt, pepper, cinnamon, cardamom in large pan. add 6-7 cups of water, cover and let cook on high heat until meat is tender, about 60 mins.
4. remove the meat pieces and set aside. strain the stock. add more water to equal 5 cups. Add the turmeric and spices. add the stock cubes.
drain the rice.
5. in medium pan, heat ghee, add the pine nuts, fry until golden. remove and set aside. add the onion slices to the same oil. mix until whilted. add the 1/3 of the drained rice. arrange the eggplant and meat pieces ontop of rice. add remianing rice.
6. add stock slowly, place apn on high heat until boiling. cover and reduce heat. cook for 35-40 mins until rice is cooked.
7. turn the pan over a plate carefully. garnish with golden pine nuts. serve with green salad or yoghurt salad.

Mixed vegetables rice

2 Cups Rice
4 – 5 Tablespoons Corn oil
1 Teaspoon Cumin seeds
½ Teaspoon Mustard seeds
1 ½ Cups Water
2 Teaspoons Salt
1 Large Onion, chopped lengthwise
3 Cloves Garlic, chopped lengthwise
2 Inches Ginger, chopped lengthwise
1 Medium Green bell pepper, chopped lengthwise
1 Medium Red bell pepper, chopped lengthwise
2 Cups Mixed frozen vegetables
1 Piece Green chilies, chopped
2 Stalks Green onion, chopped with green leaves
1 – 2 Tablespoons Soya Sauce
¼ Teaspoon Black pepper

1. Wash the rice in several changes of water until the water turns clear. Soak the rice in lukewarm salted water for 30 minutes.
2. In medium pot heat 2 tablespoons oil, add cumin and mustard, cook on medium heat until spices start sputtering.
3. Add rice and stir-fry carefully for 2 - 3 minutes. Add water and 1 teaspoon salt. Bring to boil. Cover and simmer 20 – 25 minutes until rice is tender.
4. In a large pan heat remaining oil and add in onion, garlic and ginger. Fry until golden.
5. Add green pepper, red pepper, frozen vegetables, chili, green onion, fry 2 – 3 minutes. Keeping the vegetable crisp.
6. Add Soya sauce, remaining salt, pepper and mint.
7. Add the cooked rice; mix well with large fork or spoon. Serve hot.

tandoori chicken

Tandoori chicken

Ingredients:
4 pieces chicken breast
2 medium onions, diced
3 tablespoons oil
1 tsp tandoori spices
1 tsp chili powder
1 tablespoon salt
¼ tsp black pepper
1 tsp paprika
2 tablespoons lemon juice
2 tbsp yoghurt

Garnish:
1 medium onion, sliced
2 tbsp coriander, minced

1. Cut the chicken into 2 cm cubes
2. In glass bowl, mix onion, oil, spices, chili, salt, pepper, paprika, lemon juice and yoghurt. Mix well.
3. Add chicken to this mixture. Wrap with nylon. Refrigerate 3 hours or overnight.
4. Heat a grill. Brush with some oil.
5. Poke the chicken pieces into skewers leaving some space between each piece.
6. Place on the grill, turning until cooked and golden.
7. Place skewers in plate, sprinkle with onions and coriander.

turkish recipes

Hummus

Vegetable Lamb Soup

Ramadan Kebab

Taboole (Cracked Wheat Salad)

Cream of Wheat

Minty Yogurt Salad

Baked Swordfish

Stuffed Cabbage

Candied Butternut Squash

Garlic Chicken Soup

Arabic cuisine, Biryani

Meat Biryani

Serves 4-6 persons
Cooking time 90 minutes


3 Cups Basmati Rice
½ Teaspoon Saffron
¼ Cup Rose water
1 Kilo Beef or Veal, chucks
1 Medium Onion, quartered
4 – 5 Pods Cardamom
3 – 4 Bay leaves
1 Large Cinnamon stick
8 – 10 Pieces Whole Cloves
8 – 10 Pieces Whole Black Pepper
2 Tablespoons Salt
4 Tablespoons Corn oil or Ghee
2 Large Onion, chopped
4 Cloves Garlic, chopped
1 Teaspoon Fresh ginger, chopped
2 Tablespoons Mixed spices
1 Cup Yogurt
½ Cup Mint, chopped
½ Cup Coriander, chopped
3 Large Boiled eggs, quartered

1. Wash the rice in several changes of water until the water turns clear. Soak the rice in lukewarm salted water for 30 minutes.

2. Soak saffron in rose water.

3. In a medium pot place meat, cover with water; add quartered onion, cardamom, bay leaves, cinnamon, cloves, salt and black pepper. Boil 45- 60 minutes until meat is tender. Keep the meat pieces aside. Keep 4 cups of stock.

4. In a medium pot heat oil or ghee, add chopped onion, garlic and ginger, cook until onion is dark golden.

5. Add meat and spices cook 4 – 5 minutes until meat is golden. Add mint, yogurt and rose water and saffron mixture; cook 4 – 5 minutes until sauce is thick.

6. In a medium pot boil the stock. Add rice and cook on low heat until rice is tender.

7. Add half the amount of cooked rice to the meat mixture, stir well. Sprinkle the remaining rice on top. Do not stir. Cover and leave on low heat 10 – 15 minutes until rice is saturated with the meat and spices flavors. Serve with eggs and coriander.

Arabic cuisine

Chicken Saffron Biryani

3 tablespoons corn oil
1/2 teaspoon cardamom, ground
1/2 teaspoon black pepper, ground
1/2 teaspoon paprika
1/2 teaspoon turmeric
1 teaspoon cumin, ground
2 teaspoon salt
2 medium onion, finely diced
5-6 cloves garlic, minced
1 tablespoon ginger, diced
3 medium tomatoes, peeled and diced
1/2 cup yoghurt
2 bay leaves
1 stick cinnamon
3-4 pieces chicken breast fillet, cubed
2 tablespoons mint, chopped
1/2 cup coriander, chopped

rice mixture:

1/4 cup rose water
1 teaspoon saffron
3 cups basmati rice
3 tablespoons ghee
1/4 cup almonds, halved
1/4 cup raisins
1 medium onion, diced
1/2 teaspoon ginger, minced
4-6 pieces cardamom, whole
3-4 pieces cloves, whole
1 stick cinnamon
1 1/2 teaspoons salt
4 cups chicken stock

1. In a medium pan, heat the oil, add the cardamom, black pepper, paprika, turmeric, cumin and salt. Mix on medium heat until the you can smell the aromas. add the onion, garlic and ginger. Mix until the onions are golden.

2. Add the tomatoes, yoghurt, bay leaves, cinnamon. Cover and leave for 5 mins on low heat. Add the chicken, mint, coriander and mix well. Add about 1/2 cup water, cover and leave for 20-25 mins on low heat.

3. Rice mixture: wash the rice and soak in salted water for 15 mins. Soak the saffron in rose water and set aside.

4. In amedium pan, heat the ghee. Add the raisins and cook until golden. Remove and add the alomnds until golden. Remove and set aside.

5. In the same pan, add the onions and garlic and cook unitl golden. Add cardamom, cloves, cinnamon and salt. Drain the rice and add, mix until slightly cooked. Add the saffron with the rose water and chicken stock. Mix well then add the chicken mixture. Mix, cover and let cook o low heat for 25-30 mins until rice is tender.

6. Serve hot sprinkled with raisins and almonds.