Ramadan foods

Al Kabsa - Traditional Saudi Rice and Chicken

Rated: Prep Time: 40 Cook Time: 1

Minutes Hour 30 Minutes

Ready In: 2 Servings: 8

Hours 10 Minutes

"Fragrant basmati rice is topped with chicken pieces cooked in a tomato sauce with aromatic spices, and garnished with toasted slivered almonds in this authentic recipe."
NOTES:
Editor's Note

Whole dried limes can be found in Persian groceries or on the internet. Grind them in a spice grinder or blender to make dried lime powder.
Cook's Note

Don't rinse or soak the rice before using it. Depending on the type of rice you use, you may need to use more or less water. Stay on the low side to avoid the dish being too mushy--you can always add more.
This was the first Arabic dish I ever made and it turned out extremely delicious, a new favorite! Serve Al Kabsa with a fresh mixed cucumber, carrot, lettuce, and tomato salad -- preferably with a little lime vinaigrette. Some fresh pita bread on the side would be nice also. Saudis like their Kabsa with a hot sauce called 'Shattah'. Enjoy!
INGREDIENTS:

Kabsa Spice Mix: 1/2 teaspoon saffron 1/4 teaspoon ground cardamom 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/4 teaspoon ground white pepper 1/2 teaspoon dried whole lime powder 1/4 cup butter 1 onion, finely chopped 6 cloves garlic, minced 1 (3 pound) whole chicken, cut into 8 pieces 1/4 cup tomato puree 1 (14.5 ounce) can diced tomatoes, undrained
DIRECTIONS:
1.

3 carrots, peeled and grated 2 whole cloves 1 pinch ground nutmeg 1 pinch ground cumin 1 pinch ground coriander salt and freshly ground black pepper to taste 3 1/4 cups hot water 1 cube chicken bouillon 2 1/4 cups unrinsed basmati rice 1/4 cup raisins 1/4 cup toasted slivered almonds

Mix together the saffron, cardamom, cinnamon, allspice, white pepper, and lime powder in a small bowl, and set the spice mix aside. Melt the butter in a large stock pot or Dutch oven over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the chicken pieces and brown them over medium-high heat until lightly browned, about 10 minutes. Mix in the tomato puree. Stir in the canned tomatoes with their juice, the grated carrots, whole cloves, nutmeg, cumin, coriander, salt, black pepper, and the Kabsa spice mix. Cook for about 3 minutes; pour in the water, and add the chicken bouillon cube.

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Bring the sauce to a boil, then reduce the heat to simmer and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes. Gently stir in the rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add the raisins and a little more hot water, if necessary. Cover and cook for an additional 5 to 10 minutes or until the rice grains are separate. Transfer the rice to a large serving platter and arrange the chicken pieces on top. Sprinkle the toasted slivered almonds over the dish.

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Authentic Lebanese Fattoush

Rated: Prep Time: 15 Cook Time: 5

Minutes Minutes

Ready In: 20 Servings: 4

Minutes

"This recipe uses two unusual ingredients: sumac and purslane. I find them at farmer's markets. Fattoush is a Lebanese salad, good for hot weather."

INGREDIENTS:

1/2 cup water 1 teaspoon cornstarch 1/3 cup lemon juice 2 cloves garlic, minced 2 teaspoons sumac powder salt to taste ground black pepper to taste 1 head romaine lettuce, torn into bite-size pieces
DIRECTIONS:
1.

1 medium cucumber, diced 2 large tomatoes, diced 4 green onions, chopped 1/4 cup chopped fresh flat-leaf parsley 1/4 cup chopped fresh mint 1 green bell pepper, seeded and chopped 1 cup chopped purslane 1/2 (5 ounce) package arugula 4 pita rounds, toasted and torn into pieces

Mix the water and cornstarch in a small saucepan over medium-high heat until thickened. Remove from heat, and mix in lemon juice, garlic, sumac, salt, and pepper. Refrigerate until ready to use. In a large bowl, toss together the lettuce, cucumber, tomatoes, green onions, parsley, mint, bell pepper, purslane, and arugula. Toss with the dressing, and serve with pita.

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Fattoush is a Lebanese salad, good for hot weather. This recipe uses two unusual ingredients: sumac and purslane. Sumac, usually sold ground, is ground red berries and used in Middle Eastern, particularly Lebanese, cooking. Purslane is succulent with a lemony flavor, and makes a nice salad green. I find them at farmer's markets.

Egyptian Bamia
Rated: Prep Time: 15

Minutes Ready In: 2 Hours 15 Minutes Cook Time: 2 Hours Servings: 4 "Tender chunks of lamb bake with okra in tomato sauce for an Egyptian-style main dish that's perfect for Ramadan. Serve with hot cooked rice."
INGREDIENTS:

1/4 cup olive oil 1 large onion, finely chopped 1 pound boneless lamb shoulder, cut into 1-inch pieces salt and ground black pepper to taste
DIRECTIONS:
1.

1 (8 ounce) can tomato sauce 2 cups water, or as needed to cover 1 (10 ounce) package frozen okra, thawed

Heat olive oil in a large saucepan over medium heat; cook and stir onion until translucent, about 7 minutes. Mix in lamb, salt, and black pepper; cook and stir until lamb is lightly browned, 5 to 10 more minutes. Stir in tomato sauce and water; season with salt and black pepper. Bring lamb mixture to a boil and reduce heat to low. Simmer lamb in sauce until very tender, at least 1 hour, adding more water as needed. Stir occasionally. Preheat oven to 350 degrees F (175 degrees C). Stir okra into lamb mixture, adding more water if necessary, and bring to a boil. Spoon the bamia into a 2-quart baking dish and adjust salt and black pepper; cover dish with foil. Bake in the preheated oven until okra is tender, about 45 minutes; uncover for last 10 minutes of baking.

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This is a great recipe for making during the month of Ramadan. It is an Egyptian dish. Bake in a clay baking dish if available. If not, any deep baking dish is fine. Best served with rice.

Lentils and Rice with Fried Onions (Mujadarrah) "This may sound like a plain recipe, but believe me, it's wonderful! It is an easy-to-make Middle Eastern comfort food that combines lentils, rice and delicious fried onions. The yogurt really gives it a super flavor!"

Rated: Prep Time: 10 Cook Time: 40

Minutes Minutes

Ready In: 50 Servings: 4

Minutes

"Fried onions are mixed with rice and lentils, and topped with yogurt or sour cream. So simple, and so delicious!"
INGREDIENTS:

6 tablespoons olive oil 1 large white onion, sliced into rings 1 1/3 cups uncooked green lentils
DIRECTIONS:
1.

3/4 cup uncooked long-grain white rice salt and pepper to taste 1/4 cup plain yogurt or sour cream (optional)

Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside. Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer

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about 15 minutes.
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Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender. Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.

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Malooba

Rated: Prep Time: 1

Hour Cook Time: 2 Hours

Ready In: 3 Servings: 6

Hours

"This authentic traditional Arabic recipe consists of chicken, cauliflower, and potato. Serve with plain yogurt and a salad to mix with the rice dish. This is very easy, it just has a lot of work."
Note

You may substitute 1 large eggplant for cauliflower or use both. Slice eggplant in rounds on the larger pieces cut in half. If using eggplant with the cauliflower, add it to the pot along with the cauliflower.
INGREDIENTS:

1 (4 pound) whole chicken, cut into pieces 6 cups water 1 medium onion, quartered 2 tablespoons ground allspice 1/2 teaspoon ground cardamom 3 whole cardamom seeds 4 whole cloves
DIRECTIONS:
1.

3 bay leaves 2 1/2 cups uncooked basmati rice, rinsed and drained 2 tablespoons ground allspice 3 tablespoons vegetable oil 1 large potato, sliced into rounds 1 large head cauliflower, separated into florets 2 medium tomatoes, diced

Place chicken in a large pot with 6 cups water, onion, 2 tablespoons allspice, ground cardamom, cardamom seeds, whole cloves and bay leaves. Bring to a boil, and cook until chicken is tender, about 40 minutes. Remove chicken, strain and reserve broth. Soak the rice in water while waiting for the chicken to cook. When the chicken is almost done, drain the water off, and stir in 1 1/2 tablespoons of allspice. Heat the oil in a skillet over medium-high heat. Fry the potatoes and cauliflower in the hot oil until browned. They do not need to fully cook. In a separate pot, layer fried potatoes on the bottom. This is done so that the rice will not stick to the bottom of the pan. Add the cauliflower and tomatoes, and sprinkle a handful of rice over the vegetables. Remove the bones from the chicken and place the chicken in the pot. Cover with the rest of the rice. Pour in the reserved broth until it reaches a level about 1/2 inch above the level of the rice. Cover the pot, and cook over medium-low heat for 1 hour, until rice is tender. When the liquid has absorbed, have a large round tray ready. Uncover the pot, and place the tray over the top. Invert so that the pan is upside down on top of the tray. Let stand for 5 minutes like this, then slowly remove the pot to let the food fall onto the tray

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Lebanese Meat Loaf (Kibbeh) Recipe

The home of Lebanese & Middle Eastern Recipes invites you to try traditional Lebanese Meat Loaf (Kibbeh) Recipe - An authentic side dish in the Lebanese Kitchen. Yield: Makes 4 servings Ingredients 1 cup bulgur wheat 2 cups coarsely chopped onions 1 pound ground lean (7% fat or less) beef or lamb 1/2 teaspoon pepper 1/2 teaspoon ground cumin 1/2 teaspoon ground cinnamon About 1 teaspoon salt 1/3 cup chopped parsley Black peppercorns 1 cup plain nonfat yogurt Preparation 1. Place bulgur in a fine strainer and rinse thoroughly with cool water. 2. In a food processor, finely chop the onions. Add beef, 1/2 cup water, pepper, cumin, cinnamon, and 1 teaspoon salt. Whirl until mixture is a smooth paste. 3. Add bulgur and 1/4 cup parsley; whirl just to mix. 4. Pat meat mixture evenly into a shallow 1- to 1 1/2-quart casserole. Cut through meat mixture to make diamonds 2 to 3 inches wide. Place a peppercorn in the center of each diamond. 5. Bake, uncovered, in a 425 oven until meat is no longer pink in center (cut to test), about 25 minutes. Sprinkle with remaining parsley and add salt to taste. 6. To serve, cut diamonds apart and accompany with yogurt.

Potato Kibbeh

Potato Kibbeh also konwn as Potato Kibbe or Kibbet Batata is on of the traditional Lebanese dishes. Serve 4 to 6 Ingredients - Potato Kibbeh:

1 c fine cracked wheat 1 small onion, finely graded 2 t salt 2 c cooked potatoes or 4 med. cooked ones 2 large onions, chopped 1c chopped walnuts 1 T dibas roman (Pomegranate molasses) c olive oil

Preparation - Potato Kibbeh:

Wash and cook potatoes. Peel and mash, and mix with salt, pepper, and finely graded onion to make mashed potatoes. Then, add washed cracked wheat and blend in food processor to make a smooth mixture. Meanwhile in frying pan, fry the 2 chopped onions until limp, and, then, add the chopped walnuts and debas roman. Grease baking tray with olive oil. Divide mash potato mixture into two portions; flatten half of the potatoes in the tray. Cover it with walnut mixture, and, then, flatten the other half of the mashed potatoes on top. Score in diamond shape design through the kibba. Cover kibba with about 3 T olive oil. Bake in 400 degrees oven until brown. When cool, cut in diamond or triangle shape pieces to serve.

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In greased baking tray, first add walnut mixture and, then, a full layer of all the mashed mixture. Cover wtih 3 T olive oil, and bake until golden brown. When cool invert the tray and serve at room temperature. Walnut mixture will be on top.

Iraqi Maklouba
Iraqis love rich food. Maklouba is one of the favorite recipes in Iraq and it's one of the most delicious recipes in Iraqi cuisine. This recipe is made in weekends and occasions. Maklouba is also found in Bilad al-Sham countries (Lebanon, Syria, Jordan, and specially Palestine).

Ingredients:

1 kilo baby veal meat, clean and cut into circle shapes 3/4 kilo eggplant, cut into circle shapes 2 medium onion, cut into circle shapes 1/2 kilo potato, cut into circle shapes 1/2 kilo tomato, cut into circle shapes 4 cups of rice 3 tablespoon of tomato paste Salt, cinnamon, nutmeg, black pepper (to taste) Olive oil, for frying

Preparation:

Heat olive oil in a saucepan over medium-high heat and saut eggplant, onion and potatoes separately and set aside. Heat olive oil in a deep pot over medium-high heat and saut baby veal meat and cook until golden brown. Add water to the pot and cook again until all water is drained and the meat is cooked well then take the meat out and set aside. In large bowl combine tomato paste and rice mixing them together very well. Prepare the same cooking pot and place fresh tomato as first layer into the pot then add onion as second layer after that add the veal meat Add eggplant over the meat then add potato as final layer. Add the rice over the layers and carefully overflow with water until the water cover the rice with about 3cm height. Cover the pot and place it over high heat until the water start to boil then reduce the heat to medium and keep until the Maklouba is cooked. Open the cover and use larg spoon to press down the rice to stick more stronger together. Prepare flat serving plate and quickly flip the pot over the plate then hammer the pot with hand from different places and gently lift it up. Serve and enjoy Maqklouba

Saudi Kabsa Recipe

Chicken kabsa is one of the most popular dishes in Saudi Arabia. Let's try together a wonderful kabsa recipe. Ingredients:

1 2/12 - 3 pound chicken, cut into eight pieces 1/4 cup vegetable oil 1 (12 ounce) can tomato puree 2 medium tomatoes, chopped 2 medium onions, sliced 5 cloves garlic, crushed 2 medium carrots, grated Grated rind of one orange 4 cardamom pods 3 sticks cinnamon Salt and pepper to taste 1 pound long grain rice 1/4 cup raisins 1/4 cup sliced almonds

Preparation:

Sautee onion in oil until it begins to brown. Add chicken pieces, tomato puree, chopped tomatoes and garlic and stir for about five minutes over low heat. Stir in three cups hot water, grated carrot, orange rind, spices, salt and pepper to taste. Cook over medium heat, covered, about 20-25 minutes, until chicken is done. Remove chicken. Set aside to keep warm. Stir rice into the liquid in the pan, and cook, covered over low heat for about 35 - 40 minutes, or until liquid is absorbed. Put rice on a serving platter with chicken pieces arranged around the circumference. Toss raisins and almonds over all.

Serves: 6

Machboos

Machboos is a dish of rice & meat, popular in many Gulf countries such as Kuwait, Saudi Arabia, Bahrain, Qatar, and United Arab Emirates. Here is a great Machboos recipe. Ingredients:

4 1/2 cups water 650 g basmati rice 3 tomatoes, quartered 1-1 1/2 kg chicken 3 onions, finely chopped 1/4 cup coriander leaves, chopped 1 green hot pepper, as desired 2 black dried limes 2 teaspoons buharat spice mix 1 1/2 teaspoons turmeric powder 1 teaspoon cumin powder 2 teaspoons cinnamon 1 teaspoon cardamom powder 2 garlic cloves 1 slice ginger root, cut into small pieces 3 tablespoons butter 1/4 cup lemon juice 3 tablespoons rose water 3 tablespoons oil 3 teaspoons salt

Preparation: 1. Cut the chicken in half. Heat the water and leave aside. In a small bowl, mix the spices (garam masala, turmeric, cumin, and cardamom) together and add to the mixture one teaspoon of salt. Sprinkle half of the spice mixture on the chicken halves. 2. Heat oil in a large cooking pan, fry the onions until golden brown, then add to the pepper and the black limes you MUST make a hole in each limes. 3. Add the chicken to the onion mixture and turn it over a few times in the pan. Sprinkle on the chicken a teaspoon of cinnamon and the rest of the mixed spices. Turn the contents all together so the chicken is coated with the spices, cover the pan and let it cook on medium heat for 3 minutes. 4. Add the garlic, chopped ginger, and tomato cubes to the pan and turn the ingredients in the pan a few times. Cover again for 3 minutes on medium heat. Sprinkle with the rest of the salt and pour on it water while its still hot.Cover the pan and let it cook for about 1 hour, or until the chicken is cooked. Add the copped coriander 5 minutes before you remove the chicken from the stock in the pan. While the chicken is cooking, wash the rice well and soak for 10 minutes in cold water, then drain.Remove the chicken from the pan and put on an oven tray, brush with some oil and sprinkle with the rest of the cinnamon powder and grill in the oven until the chicken is golden brown.Add

the rice to the chicken stock, stir, then let it cook on low heat until the rice absorbs the stock and is almost done.Sprinkle rose water and lemon juice over the rice and place the butter pieces on the top. Cover the pan and cook on low heat for 30 minutes. 5. Serve the rice on a large serving plate and place the grilled chicken halves on the top.

Eish Saraya

A mouth watering Middle Eastern/Lebanese dessert recipe "Eish Saraya or Eish Al-Saraya". Its simply phenomenal. Ingredients for Sugar Syrup 1 cup of sugar 1 tablespoons of orange blossom 1 tablespoon of rose water 1 tablespoon of lemon juice 1 cup of water Ingredients for Custard 1 litre of milk (200 grams) tin of condensed milk 300 ml of cream 2 tablespoons of Rose water 2 tablespoons orange blossom 6 tablespoons cornflour 1 packed of toasted bread/rusks (about 20 small rusks - enough to line the dish you will be setting the dessert in) cup crushed pistachios Preparation Place toasted bread evenly in a square dish. Then make the syrup- mix sugar, water, lemon together and place over medium heat. Once hot and sugar has melted, mix the orange blossom and rose water into the syrup. Now pour the hot syrup over the toast so that it soaks it in. Set Aside. Mix together milk, cream, condensed milk and corn flour for the custard in a saucepan and place over medium heat. Keep stirring until thick; once the custard has thickened add rose water and orange blossom. Stir for a little more while and when the custard has reached a THICK pouring consistency, pour over the toast. Once it reaches room temperature, cover with the dish and place in the refrigerator for cooling; a minimum of 4 hours. Before serving, sprinkle with chopped pistachios Absolutely Delicious!!

Umm Ali
Rated: Submitted By: Mama Photo By: Mama Prep Time: 10

& her Girls

& her Girls

Ready In: 40 Servings: 8

Minutes Cook Time: 30 Minutes

Minutes

"Umm Ali is a delicious traditional Egyptian dessert equivalent to North America's bread pudding. You can serve it warm with a scoop of French vanilla ice cream."
INGREDIENTS:

1 (17.25 ounce) package frozen puff pastry, thawed 5 cups milk 1 cup white sugar 1 teaspoon vanilla extract
DIRECTIONS:
1.

1/4 cup raisins 1/4 cup slivered almonds 1/4 cup pine nuts 1/4 cup chopped pistachio nuts 1/4 cup sweetened, flaked coconut

Preheat the oven to 400 degrees F (200 degrees C). Unroll the puff pastry sheets, and place flat on a baking sheet. Bake for 15 minutes in the preheated oven, or until puffed and golden brown. Break the puff pastry into pieces, and place in a large bowl. Add the raisins, almonds, pine nuts, pistachios, and coconut, and toss to distribute. Pour into a 9x13 inch glass baking dish, and spread evenly. Pour the milk into a saucepan, and stir in the sugar and vanilla. Heat until hot but not quite boiling. Pour over the mixture in the baking dish. Bake for 15 minutes in the preheated oven. Turn the oven to broil, and broil for 2 minutes to brown the top. Remove from the oven and let stand for 5 minutes. Serve warm.

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Om Ali
Rated:

By: NANCY GIRGIS "It's an Egyptian dessert that contains phyllo dough or puff pastry, milk and nuts. Use any kind of nuts that you would like and eat it with a spoon. Legend has it that Om Ali was the first wife of the sultan Ezz El Din Aybek. When the sultan died, his second wife had a dispute with Om Ali, resulting in the second wife's death. To celebrate, Om Ali made this dessert and distributed it among the people of the land." Prep Time: 30 Minutes Ready In: 35 Minutes Cook Time: 5 Minutes Servings: 8 "Cooked pieces of puff pastry are combined with nuts, raisins and coconut, covered in hot sweetened milk and cream and placed under the broiler in this hot Egyptian dessert you can eat with a spoon."
INGREDIENTS:

1 (17.5 ounce) package frozen puff pastry sheets, thawed 1/2 cup chopped walnuts 1 cup chopped pecans 1 cup chopped hazelnuts
DIRECTIONS:
1. 2.

1 cup raisins 1 cup flaked coconut 1 1/4 cups white sugar, divided 4 cups milk 1/2 cup heavy cream

Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Place the pastry sheets in the baking dish and place the dish in the oven. Watch it closely. When the top layer turns

crunchy and golden, remove it from the oven. Continue until all the sheets are cooked.
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Preheat the oven broiler. In a bowl, combine walnuts, pecans, hazelnuts, raisins, coconut and 1/4 cup sugar. Break cooked pastry into pieces and stir into nut mixture. Spread mixture evenly in 9x13 inch dish. Bring milk and 1/2 cup sugar to a boil in a medium saucepan over medium heat. Pour over nut mixture. Beat the heavy cream with the remaining 1/2 cup sugar until stiff peaks form. Spread evenly over nut mixture in dish. Place dessert under oven broiler until top is golden brown, about 10 minutes. Serve hot.

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Fried Katayef (Egyptian Dessert)

Rated: Prep Time: 15 Ready In: 1

Minutes
Cook Time: 15

Hour 30

Minutes
Servings: 8

Minutes

"These deep-fried Egyptian treats are stuffed with ricotta cheese and dipped in a lemonflavored simple syrup."

INGREDIENTS:

1 1/2 cups water 1 cup white sugar 1 teaspoon fresh lemon juice 1 (8 ounce) container ricotta cheese 1 teaspoon cornstarch
DIRECTIONS:
1.

2 1/2 cups all-purpose flour 1 1/2 (.25 ounce) envelopes active dry yeast 3 cups water 3 cups oil for frying

Make a syrup by stirring the water, sugar, and lemon juice together in a saucepan over medium heat until thick; set aside to cool. Make a filling by combining the ricotta cheese and cornstarch in a small bowl; set aside. Make the dough by mixing together the flour and the yeast. Stir the water into the flour mixture 1 cup at a time, whisking to remove any lumps, until the mixture reaches a pourable consistency; allow to rest 1 hour. Heat a skillet over medium heat. Ladle 2 to 3 ounces of batter at a time into the center of the skillet into a round shape. Each katayef shell is finished when the top is dry and the bottom is slightly browned. Fill each shell with an equal portion of the cheese mixture. Fold one end of the shell over the cheese mixture and seal into a semi-circle shape by pinching along the edges. Heat the frying oil in a small saucepan over medium heat. Fry the katayef in the oil until crispy and lightly browned; immerse in the syrup to coat; serve immediately.

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