12. Cover tightly.

Machbous Rubyan (Rice 13. Simmer over low heat for 25-30
With Shrimps) minutes or until rice is cooked.
14. Boil almonds.
• 2 cups basmati rice 15. Remove their shells and halve.
• 4 tablespoons ghee 16. Fry until golden brown.
• 2 large chopped onions 17. Serve rice on a large platter.
• 6 chopped garlic cloves 18. Add reserved shrimps and fried
• 1 kg shelled shrimp almonds to garnish.
• 2 teaspoons curry powder
• 2 cinnamon sticks Cauliflower With Fresh
• 2 bay leaves
• 2 teaspoons baharat (I used curry Cilantro
powder since we didn't have any baharat
but baharat would be much better)
• 1 teaspoon ground cardamom Ingredients:
• 4 large peeled and chopped tomatoes
• 1/4 cup finely chopped fresh coriander  1 headcauliflower, cut into flowerets
(also known as "cilantro")  1/4 cup olive oil
• 2 teaspoons salt  6 scallions, thinly sliced
• 1/4 teaspoon ground black pepper  3 garlic cloves, minced
• 1 teaspoon turmeric  1 serrano chili, seeded and minced
• 1 1/2 cups water  1/2 cup fresh cilantro leaves (NOT
• 1/2 cup almonds dried)
 1 teaspoon middle eastern red pepper (or
Directions: substitution)
 salt
Prep Time: 30 mins  black pepper
 lemon slice, for garnish
Total Time: 1 1/4 hr

1. Soak rice.
Directions:
2. Fry onion and garlic in ghee until golden
brown in a large pan. 1. In a large pot steam the cauliflower
3. Add shrimps, curry powder, cinnamon, in salted water for about 6-7 minutes.
bay leaves and cardamom. Drain well.
4. Cook until the shrimps become opaque 2. In saute pan, heat the olive oil on
in colour. medium-high and add the steamed
5. Remove half the shrimps and keep cauliflower, garlic, and chili. Stir fry
aside. for about 2-3 minutes being careful
6. To the pan add baharat, tomatoes, not to burn. Add the scallions, the
coriander, salt, pepper and turmeric.
cilantro leaves and the Middle
7. Stir over heat for 5 minutes.
8. Add water.
Eastern red pepper. Stir in well.
9. Bring to a boil then simmer for 3-5 Season with salt and pepper to taste.
minutes.
10. Drain rice and stir into sauce.
11. Bring it to the boil and simmer for 10
minutes.
Arabian Spinach 6 shallots, coarsely chopped

8 cloves garlic, unpeeled

Ingredients:
3 tablespoons olive oil
• 2 tablespoons olive oil
• 1 onion, sliced
• 2 garlic cloves, crushed salt and pepper to taste
• 3 1/2 cups fresh spinach, washed and
shredded 1/2 cup butter, softened
• 1 teaspoon cumin seed
• 1 (15 ounce) can chickpeas, drained
8 sprigs fresh thyme
and rinsed
• 1 tablespoon butter
• salt and pepper DIRECTIONS

Change Measurements: US | Metric Preheat oven to 375 degrees F (190 degrees

C). Lightly grease a medium baking dish.
Directions:
Pierce lemons several times with a fork, and
1. Heat the oil in a large frying pan and place 1 inside each chicken cavity. Arrange
fry the onion for about 5 minutes chickens in the center of the prepared baking
until softened. dish. Place onions, shallots, and garlic
2. Add the garlic and cumin seeds,
around the chickens. Sprinkle vegetables
then fry for another minute.
3. Add the spinach, in stages, stirring with olive oil, and season with salt and
until the leaves begin to wilt. pepper. Spread butter over the chickens, and
4. Stir in the chick peas, butter and line each with thyme sprigs.
season with salt and pepper.
5. Reheat until just bubbling, then Bake 20 minutes in the preheated oven.
serve hot.
Increase temperature to 400 degrees F (200
degrees C), and continue baking 30 minutes,
Roast Chicken with Thyme or until exterior of chicken is golden brown,
and Onions meat is no longer pink, and juices run clear.
Allow to cool about 15 minutes before
serving.
INGREDIENTS
Moroccan Lamb Curry Recipe
2 lemons Ingredients (serves 4)

• 2 tbs vegetable oil

2 (2.5 pound) whole chickens • 2 brown onions, halved, cut into
wedges
2 large onions, peeled and quartered • 2 garlic cloves, crushed
• 3 tbs Moroccan spice
 • 1kg diced Heart Smart lamb
• 1 1/2 cups (375ml) vegetable stock Spiced Orange Tea
• 1 cinnamon stick
• 500g sweet potato, peeled, chopped
• 150g pitted dates
• 150g dried apricots A fruity tea with warm spice and
• Fresh coriander, chopped, to sprinkle cloves.
• Couscous and lemon wedges, to
serve Boil two whole oranges, cut in
quarters, in 4 cups of water,
Preparation uncovered, with a cinnamon stick
and 4 cloves for 10 minutes. Add
• Heat 2 tbs vegetable oil in a large Remove from pan and steep two
saucepan over a medium heat. Add 2 regular black teabags for a minute.
brown onions, halved, cut into Then add sugar to taste and serve
wedges and 2 garlic cloves, crushed, in cups with a cinnamon stick.
and cook for 3 minutes or until soft.
Add 3 tbs Moroccan spice and cook
for 2 minutes. Moroccan
• Add 1kg diced Heart Smart lamb and
Mint Tea
stir until meat is coated and brown.
Add 1 1/2 cups (375ml) vegetable
stock and 1 cinnamon stick. Bring to
a simmer. Cover and cook for 20 A cooling, refreshing tea for
minutes. summer nights.
• Add 500g sweet potato, peeled,
chopped, 150g pitted dates and 150g
Steep a small bunch of fresh mint
dried apricots. Season with salt and
freshly ground pepper. Cover and leaves in 2 cups of hot water in a
cook for a further 20 minutes or until teapot for 5 minutes. If you want a
meat is tender. Scatter with chopped stronger tea, add 2 tsp of black
fresh coriander and serve with Indian tea to the pot or a regular
couscous and lemon wedges.
black teabag for a minute. Usually
Moroccan spice blend served with sugar (optional) with
the mint leaves left in the cup.
• 2 teaspoons each of ground
cumin, ground coriander,
paprika, ginger and cinnamon
• 1 teaspoon each of ground
white pepper and turmeric
• 1/4 teaspoon each of chilli
powder and ground nutmeg

Dessert : Baklava