arabic recipe

8/12/2019 Arabic recipe

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Hummus Recipe:

(Serves 2-3)

Ingredients:

1 cup Chickpeas,soaked for 12-14 hrs

2 1/2 tbsp Tahini paste(see notes for alternative)

juice of 1 Lemon

2-3 Garlic pods,crushed4 tbsp Olive oil

1/2 tsp Red chili powder,to sprinkle
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Salt to taste

Method:

Pressure cook chickpeas with salt for 1 whistles and reduce the flame andcook for 20-25 mins until soft.

Cool and drain the water from chickpeas and keep it aside.Reserve 8-10chickpeas for garnishing and use the remaining ones.

Grind chickpeas with garlic pods,lemon juice,olive oil,tahini paste and saltto a fine and smooth paste.

Add reserved chickpeas water if necessary while grinding to get thesmooth paste but use less water as the lemon juice and oil itself helps in

easy grinding.

Remove the hummus into a serving bowl and spread using a spatula up tothe corners as shown in the photos and pour olive oil in the insertion and
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sprinkle red chili powder all over and garnish with cooked chickpeas in

the center.

Serve it with pita chips/tortilla chips/nachos/vegetable sticks.

Notes:

If you do not have tahini paste,slightly warm 2 tbsp white sesame seedsand powder it and add olive oil while grinding.Your instant tahini paste isready.

You can even make hummus to a coarse paste,it is your personalpreference to make how you want,I like it smooth.
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Variations:

1.You can sprinkle zatar/sumac instead of red chili powder which gives adifferent flavor to hummus.

2.You can make various flavored hummus like roasted red pepperhummus,olive flavored hummus,coriander flavored hummus and mint

flavored hummus.

3.For roasted red pepper hummus,grill the red pepper until charred andremove the skin and seeds and grind the flesh along with hummus until

you get a smooth paste.

4.For olive flavored hummus,grind 5-6 olives along with hummus to asmooth paste.You can use any variety of olives here.
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5.For coriander flavored hummus, grind 1/3 cup chopped coriander alongwith hummus to a fine paste.

6.For mint flavored hummus,grind 1/4 cup mint along with hummus to afine paste.

Ingredients:

3-4 Pita breads

1 tsp mixed Italian herbs

1 tsp Red chili flakes

2-3 tsp Olive oil

Salt to taste

Method:

Cut pita bread into 6-8 triangles using a pizza cutter or scissors. Whisk olive oil with herbs,salt and red chili flakes. Arrange the pita bread triangles on a single layer on the baking sheet and

brush them with olive oil mixture.

Preheat the oven to 160 degrees for 7-8 mins and bake the pita bread for5-7 mins until they turn red in the edges and crisp.Initially they would be

soft when touched immediately it turns crispy after it cools down.Keep an

eye on them and take care not to burn them.

Serve them with hummus.

Variations:

1.You can use wheat pita for healthier option.2.You can sprinkle spices like roasted jeera powder or red chili powder or

pepper powder or zatar or sumac on pita chips for different flavors.

EID Mubarak to all my friends !!!!!!!!!

Today on the occasion of Eid I decided to post the recipe of Haleem which I actually had made some days back , but

till today couldn't post. I thought today is the best day to post it.

Haleem is a very famous Hyderabadi dish prepared during Ramadaan the holy month of Muslims.


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It is a wholesome one meal dish with correct propotions of meat mixed with wheat and other daals along with spices

.

This dish is very nutritious , tasty and filling .

Ingredients :

1/2 Kg............bone less mutton(goat )

1 cups broken wheat

2 tbsp ..........moong daal

2 tbsp ..........masur daal

2tbsp..........chana dal

2 tbsp..........urad daal

3 to 4..........cloves

1 inch..........dalchin

3 to 4..........cardamoms1/2 tsp.........pepper corns

3 tbsp ..............ginger garlic paste

1 tbsp...............chilly powder

1 tbsp...............turmeric powder

1 cup...............whisked curds

2 .....................onions slices

1 tbsp................garam masala

oil for cooking

2 tbsp............... chopped coriander leaves

2 tbsp..............chopped mint leaves

ghee

Salt as needed

Lemon

Method :
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Soak cracked wheat along with all the other daals in water for at least 2 hours.

Wash and marinate the mutton with ginger garlic paste, chilly powder, turmeric powder, salt and curd for more that

4 hours.

Pressure cook the mutton say for 8 to 10 whistles or for 10 to 15 minutes till the pieces are cooked .

Add little water and pressure cook the soaked wheat along with the daals till

soft and dry . Almost all the water has to evaporate.

If excess water is there strain and can use it for something else.

Mash the wheat mixture a bit with a masher .

Heat oil in a kadhai and fry the sliced onions till crisp and golden brown, keep aside for decoration.
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In the same oil add whole cloves, dalchin , pepper and cardamom .

Then add the cooked mutton and cook till oil separates.Add the wheat and daal mash and cook again till oil separates.

Add the salt as needed.

Add half the chopped coriander, mint and ghee.

Let it cook till oil floats and comes up.

Serve hot garnished with coriander, mint , a dollop of ghee and lemon squeezed on it.

Sending this to
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Ingredients:Eggplants 200 gmTahini paste 2 tbsp**

Lime juice 1-2 tbspGarlic 2 podsSalt to tastePomegranate seeds to garnishOlive oil to garnish 4 tbsp or more

Method:
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1.Cook the eggplants either by boiling or on stove top.I prefer to cook on an open flame which givesthe authentic flavor of the dish

If grilling on open flame:

Pierce the eggplants on all the sides & cover it individually using aluminum foil . Don't peel it.Hold thestem of it and cook on an open flame by turning occasionally till it gets cooked nicely. You can burn ita little to get a smoky flavor..

If using microwave:

Cook on HIGH for 10 min. in a covered dish by sprinkling little water over it.

2.Now put this in a bowl of cold water and peel it off.

3.Mash it using a potato masher, a fork or a food processor. Add tahini paste, garlic paste,salt & limejuice to it. Mix nicely. If you are using food-processor or grinder, just pulse it for a few seconds; don'tmake fine paste of it like hummos.

4.Garnish with olive oil & pomegranate seeds.

**Tahini Paste (could be bought from any supermarkets or made at home)

Ingredients:

5 cups sesame seeds 1 1/2 cups olive oil or vegetable oil

Preparation:

Preheat oven to 170C. Toast sesame seeds for 5-10 minutes, tossing the seeds frequently with a

spatula. Do not allow to brown. Cool for 20 minutes.

Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The

goal is a thick, yet pourable texture. Add more oil and blend until desired consistency.

Fish/chicken MajboosMajboos is considered to be the national dish of Arab states which is made from a mixture of spices,meat & basmati rice. In UAE, where I lives, this rice is known as Majboos/Machboos whereas in someother places like Saudi Arabia or Yemen it is known as Kabsa. Eventhough this dish is found in almost allArab states, it varies slightly in the use of spices according to their native tastes.
http://hasnasdelights.blogspot.com/2011/01/fishchicken-majboos.htmlhttp://hasnasdelights.blogspot.com/2011/01/fishchicken-majboos.html


11/13

Now this recipe is of my Mom, so I guess there will be an Indian touch to the recipe along with thebasic spices maintaining the authenticity of the dish. You can prepare this with meat, fish or chicken.The chicken is usually used in whole in the original recipe but we used to make it pieces.These meatsare partly fried or grilled first after marination & then added to the rice & allow it to cook completelyalong with the rice. This dish closely resembles Biriyani, but the rice, in this recipe, is cooked alongwith the meat & masala unlike in Biriyanis.

Ingredients:

Fish/Chicken 1/2 kgTurmeric powder 1/2 tspBasmati Rice- 1 cupWater 2 cups (if fish) & 1 1/2 cups (if chicken)...Onion 1, sliced
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Tomato 1 largeGinger Garlic paste 1 tspGreen Chilli 2Coriander leaves 3 tbspCoriander powder 1/2 tspFennel seeds (saunf)/Cumin seed(Jeera) 1/2 tspGaram masala-1/2 tspDried Black Lemon-1Coconut 1 tbsp

Method:
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1.Soak dried black lemon in 1/4 cup water for sometime. The lemons should be slit beforesoaking.Dried lemons give a nice aroma & flavor to the dish. It's easily available n the middle-east; butnot sure about the rest of the world. I think it's made by steaming the lemon first & then drying it inthe hot sun. Heard somewhere so...though not tried before.

2.Marinate fish with 1/2 tsp of garam masala, 1/4 tsp of turmeric powder ,salt & pepper powder.shallow fry if fish & deep fry if chicken. Fry fish in high heat. don't worry if it didn't cook well inside. Itll be cooked again with the rice.

3.Take a deep bottomed vessel, preferably non-stick, heat 1 tbsp of ghee +2tbsp oil in it. Saute onionstill it turns traslucent.Add ginger-garlic paste, green chilli paste & saute for a minute more.

4.Add tomato & cook till it turns tender.

5.Add garam masala & saute again till masala leaves the sides of the pan...preferably 1 minute.

6.Grind the coconut along with Fennel seeds/Cumin***,coriander powder & green chillies (3) & enoughwater to cook the rice. Add this to the masala.

7. Add rice & fish once it boils. Let it boil for some more time till the water reaches the level of rice.

8.Add coriander leaves, dried lemon with the soaked water & close the lid. Add salt if required (if itneeds more salt other than which we added to the onions)

7.Cover and cook till rice is done.

** You can use either Fennel seeds or Cumin seeds. Cumin seeds are used by Arabs whereas mamom always prefers Fennel seeds..

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