recipe of arab
- Thread starter LoveIslam
- Start date
Kabsah
Assalamu Alaykum,
Kabsah is not hard, it is just a chicken plonked on top of some rice.....its what they eat in Saudi.... they also have ruz bukhari which is the same but with raisins.. and ruz mindhi which is with lemon and put some colour in it..
I will find you something better inshaAllah.
I remember i had kabsah once in Saudi. It was part of a dinner party by the Prince of Jeddah, You have to avoid the big gooey lumps of fat which they like. Healthy eating is rather unknown there. So thats how i remember it unfortunately..
Anyway, the following is a more appetising version which perhaps saves the Saudi national dish, i found it on MSN:
This is a traditional Saudi recipe. It is best served when you’re having a rich lunch or dinner party.
It looks great on the table and it is a whole meal by itself; it has meat and rice. It is usually made with lamb but if you don’t like it replace it with entercot slices.
Cuisine : Other middle eastern
Main ingredients : Lamb, Rice
Time of preparation : 10 minutes Time of cooking : 180 minutes
Serving : 8
Ingredients
3 Onions,large size, sliced
4 Cinnamon Sticks
1 1/2 kg Lamb,ribs (or any boned lamb meat)
4 tbsp Vegetable Oil
3 Cardamom
5 cups Water
1/2 cup Vinegar
3 cups Basmati Rice
Salt and Pepper
4 Dry Lemon
1 1/2 tbsp Kabsah Spices
Bay Leaves
Directions
Preparing meat
Wash meat under running water. Soak meat in a bowl with cold water, ½ cup salt and ½ cup vinegar for 10-15 minutes then wash again well under running water.
In a large deep non-stick pan, heat oil over medium-high heat. Stir in onions until yellow. Add meat. Add dry lemon, kabsah spices, bay leaves, cardamoms, cinnamon sticks, salt and pepper.
Add 1 cup water and bring to boil. Reduce heat, cover pan and leave meat to cook for about 1 ½ - 2 hours. Add water occasionally when needed.
After meat is completely cooked, leave it to fry in the pan until brown. Remove meat from pan.
Making rice and serving the dish
In the same pan, add 4 cups water and bring to boil.
Add rice and leave until water is almost absorbed. Move to low heat, cover pan and leave to cook for about 25-30 minutes.
Take off heat. Remove the solid pieces left from spices.
In a large serving platter, put rice and arrange meat pieces on top and serve. If you want, sprinkle fried almonds and pine nuts on top.
Tip: If you don't like lamb, you can replace it with beef or veal ribs.
Assalamu Alaykum,
Kabsah is not hard, it is just a chicken plonked on top of some rice.....its what they eat in Saudi.... they also have ruz bukhari which is the same but with raisins.. and ruz mindhi which is with lemon and put some colour in it..
I will find you something better inshaAllah.
I remember i had kabsah once in Saudi. It was part of a dinner party by the Prince of Jeddah, You have to avoid the big gooey lumps of fat which they like. Healthy eating is rather unknown there. So thats how i remember it unfortunately..
Anyway, the following is a more appetising version which perhaps saves the Saudi national dish, i found it on MSN:
This is a traditional Saudi recipe. It is best served when you’re having a rich lunch or dinner party.
It looks great on the table and it is a whole meal by itself; it has meat and rice. It is usually made with lamb but if you don’t like it replace it with entercot slices.
Cuisine : Other middle eastern
Main ingredients : Lamb, Rice
Time of preparation : 10 minutes Time of cooking : 180 minutes
Serving : 8
Ingredients
3 Onions,large size, sliced
4 Cinnamon Sticks
1 1/2 kg Lamb,ribs (or any boned lamb meat)
4 tbsp Vegetable Oil
3 Cardamom
5 cups Water
1/2 cup Vinegar
3 cups Basmati Rice
Salt and Pepper
4 Dry Lemon
1 1/2 tbsp Kabsah Spices
Bay Leaves
Directions
Preparing meat
Wash meat under running water. Soak meat in a bowl with cold water, ½ cup salt and ½ cup vinegar for 10-15 minutes then wash again well under running water.
In a large deep non-stick pan, heat oil over medium-high heat. Stir in onions until yellow. Add meat. Add dry lemon, kabsah spices, bay leaves, cardamoms, cinnamon sticks, salt and pepper.
Add 1 cup water and bring to boil. Reduce heat, cover pan and leave meat to cook for about 1 ½ - 2 hours. Add water occasionally when needed.
After meat is completely cooked, leave it to fry in the pan until brown. Remove meat from pan.
Making rice and serving the dish
In the same pan, add 4 cups water and bring to boil.
Add rice and leave until water is almost absorbed. Move to low heat, cover pan and leave to cook for about 25-30 minutes.
Take off heat. Remove the solid pieces left from spices.
In a large serving platter, put rice and arrange meat pieces on top and serve. If you want, sprinkle fried almonds and pine nuts on top.
Tip: If you don't like lamb, you can replace it with beef or veal ribs.
EnergRecrui
New Member
Five Star Kitchen > recipe of arab
The word nashif means dry with a little gravy. This is a modern dish which is fairly simple to make, yet its taste and texture belie its simplicity. Usually prepared as an evening meal, it is more popular in the winter months accompanied by bread. It is also a favourite picnic dish at weekends, when the nashif will be packed into a thermal container. Served with bread, sliced onions and tomatoes, this dish can also be prepared with chicken, truffles, shrimps or deboned tuna.
The word nashif means dry with a little gravy. This is a modern dish which is fairly simple to make, yet its taste and texture belie its simplicity. Usually prepared as an evening meal, it is more popular in the winter months accompanied by bread. It is also a favourite picnic dish at weekends, when the nashif will be packed into a thermal container. Served with bread, sliced onions and tomatoes, this dish can also be prepared with chicken, truffles, shrimps or deboned tuna.
Get yourself a rice cooker thenThats what I did
LOL sister!!!!!
You have all made me hungry now!!!
invitation
New Member
I know a recipe for beef not for chicken. I have never heard of chicken kebabs and I'm Lebanese.
Ok for the beef ones. Get ground beef, chop parsley and onions very small. add to the meat and put salt, pepper and cinnamon. Mix together and put the on skewers and BBQ them.
You can fry them but instead of putting them onto skewers , make them into patties and fry them in a pan.
I hope this helps and try it its very good and fancy.
Ok for the beef ones. Get ground beef, chop parsley and onions very small. add to the meat and put salt, pepper and cinnamon. Mix together and put the on skewers and BBQ them.
You can fry them but instead of putting them onto skewers , make them into patties and fry them in a pan.
I hope this helps and try it its very good and fancy.
Celebrity maniac
New Member
In Palestine, a favorite dish made by the peasants is musakhkhan (often mis-transliterated as musakhan), a dish that one typically eats with one's hands and which literally means "something that is heated."
I have speculated elsewhere that the Greek moussaka may be derived from this Arabic word musakhkan. In any case, the dish is seasoned with sumac, a spice made from the ground dried berries of a bush that grows wild throughout the Middle East and is sold in Middle Eastern markets in this country. Sumac has a sour and vaguely lemony taste. Musakhkhan is made by cooking chicken until tender and succulent with an abundant amount of onions. Some Palestinian cooks use more spices, such as allspice or saffron, and garnish the top with fried pine nuts. Once the chicken is cooked, it is wrapped in thin leaves of shrak or marquq bread, sold in many American markets today by its Armenian name, lavash bread. Shrak bread is a thin whole-wheat bread baked on a domed griddle over an open fire, while marquq is a very thin yeasted flat bread. This bread can also be called saj, a bread cooked on a convex metal plate called a surj or saj, hence the name. All of these breads are stretched until very thin before being cooked.
This simple preparation is one of my favorites and the recipe comes from my former mother-in-law Leila al-Qattan, whose husband Abdul-Muhsin, normally a penetrating dinner conversationalist, loved musakhkhan so much that he never spoke at the table until he was finished.
I have speculated elsewhere that the Greek moussaka may be derived from this Arabic word musakhkan. In any case, the dish is seasoned with sumac, a spice made from the ground dried berries of a bush that grows wild throughout the Middle East and is sold in Middle Eastern markets in this country. Sumac has a sour and vaguely lemony taste. Musakhkhan is made by cooking chicken until tender and succulent with an abundant amount of onions. Some Palestinian cooks use more spices, such as allspice or saffron, and garnish the top with fried pine nuts. Once the chicken is cooked, it is wrapped in thin leaves of shrak or marquq bread, sold in many American markets today by its Armenian name, lavash bread. Shrak bread is a thin whole-wheat bread baked on a domed griddle over an open fire, while marquq is a very thin yeasted flat bread. This bread can also be called saj, a bread cooked on a convex metal plate called a surj or saj, hence the name. All of these breads are stretched until very thin before being cooked.
This simple preparation is one of my favorites and the recipe comes from my former mother-in-law Leila al-Qattan, whose husband Abdul-Muhsin, normally a penetrating dinner conversationalist, loved musakhkhan so much that he never spoke at the table until he was finished.
Elie JAMES
New Member
Wow..... great