Saudi Arabia

BAHARAT (Saudi Mixed Spices)

1/3 cup black pepper

1/4 cup coriander powder

1/4 scant cup cinnamon

1/4 scant cup clove -- ground

1/3 cup cumin

2 teaspoons cardamom -- ground

1/4 cup nutmeg -- ground

1/2 cup paprika – ground

1/3 cup curry powder

1/4 scant cup dried limes -- ground

Mix all ingredients. Store in a tightly sealed jar. Makes about 2 cups. I suggest adding a small amount of allspice and ginger, also use garam masala instead of curry powder.

Kapsa (Chicken & Rice)

1 1/2 cups White Basmati Rice-cleaned & rinsed (Do not use other kinds of rice for this recipe)
Water (amount varies according to the size of boiler-pot you are using)
1 Tomato cut up in small pieces
1 small to medium onion chopped
2 heaping teaspoons of Baharat spice ground
3 heaping teaspoons of cardomon ground
3/4 can of tomato paste
6 teaspoons of olive oil
1 small snack box of raisins
1 small chicken cut in sections (a frying chicken will do)
salt to taste
1 cinnamon stick
2 packets (.19 oz each) of "Wyler's instant beef broth (optional)
1 dried black lemon
2 heaping teaspoons powdered garlic

1. Thaw chicken according to meat packing directions, wash chicken thoroughly and take the skin off the chicken. Set aside skinned chicken, but nolonger than a few minutes so as not to promote bacterial growth.

2. In a large boiler-pot add oil, chopped onions and 1 heaping teaspoon of cardomon stirring until browned on medium high heat.

3. Add boiling water to the boiler-pot until half full.

4. Add salt accoriding to your own taste, 2 heaping tablespoons of cardomon, 2 heaping
teaspoons of garlic powder, the cut tomato, 3/4 can of tomato paste, 1 black lemon and
the raisins to the already browned onions. (adding the 2 packets of "Wyler's instant beef broth at this time is optional).

5. Stir on medium heat and try a little of the broth (add spices to suit your own taste).

6. Add chicken to the broth and keep at medium heat. Cover with aluminum foil and then the pot lid.

7. Boil chicken on medium high for approximately 30 minutes. Turn down heat to medium
temperature and take the chicken out of the broth and place in an oven baking dish into
a preheated oven at 300 degrees F. & bake.

8. Strain the broth. Keep the strained ingredients in one bowl and the broth in another bowl.

9. Put the ingredients (e.g. onions, tomato, black lemon, etc.) back into the boiler-pot.
10. Add the 1 1/2 cups of Basmati rice along with 3 measured cups of the kapsa broth that
you had previously set aside in a bowl.

11. Bring the Basmati rice, the Kapsa broth and all the ingredients to a boil, then immedietly turn down heat to low and cover sealing tightly again with aluminum foil. Cover with a lid over the aluminum foil. Do not open or peek at it for atleast 10 minutes. Then periodically check to see if rice is light and fluffy, but do not stir rice.

The Kapsa rice is done when all the broth has been absorbed. Remember to check on the
chicken in the oven every so often to make sure that it doesn't overcook and become dry.
The chicken should be moist.

Turn off the heat and take off the aluminum foil and allow the extra steam to escape. If the
Basmati rice appears dry and not completely cooked add a little bit of the extra broth and
recover until finished. Do not mix the water and rice, just add over the top.

Serving Directions:

Pour rice on to a large circular platter. Place the chicken from the oven in the middle and on top of the rice. Serve with shattah (hot sauce).

This recipe serves 3 people.

Wheat Soup (Ha-saa Al-Gereesh)

3/4 lb. meat
1/2 teaspoon ground cinnamon
1/2 cup cracked wheat
1/2 teaspoon ground black pepper
6 tomatoes
1/2 teaspoon salt
2 onions
2 tablespoons corn oil
4 cinnamon sticks
5 cups water

Peel and finely chop the onions. Heat the oil in a sauce pan. Lightly fry the onions. Add the meat and fry on all sides. Cover the meat with water and cook until almost tender. Pur'e the tomatoes and season with salt, pepper and cinnamon sticks. Add the cracked wheat to the soup. Cover the pot and simmer, checking the water level occasionally. Pour soup into tureen. Sprinkle the cinnamon on top. Serve hot. Serves: 4-6.

Green Salad (Salata Khadra)

6 cucumbers
1/2 teaspoon ground black pepper
4 tomatoes
Salt
1/2 bundle fresh parsley
Juice of 1 lemon

Wash the cucumbers. Peel and slice crosswise. Wash and chop the tomatoes. Wash and chop the parsley. Add to the tomatoes and cucumbers. Add the lemon juice and pepper. Salt to taste. Can be served as a side with most dishes. Serves: 2-4.

Arab Shortbread (Ghorrayeba)

4 cups flour
1 tablespoon ground cardamom
1 cup confectioner's sugar
1/3 lb. almonds
1 cup vegetable shortening

Heat the shortening in a pan. Add the sugar and stir until the sugar dissolves completely. Remove from heat. Add the cardamom and flour. Mix thoroughly. Shape the dough into circles. Grease a cookie sheet and arrange dough circles on it. Blanch and skin the almonds. Split in two length-wise. Place half an almond on top of each circle of dough. Bake in a moderately hot oven until the tops are brown. Serves: 10-12.

Macaroni With Meat And Tomatoes (Macarona Bel-Lahm wa Al Tamatum)

1 1/2 lb. lamb
1/2 tablespoon tomato paste
6 tablespoons corn oil
3 dried limes
4 onions
2 green chili peppers
6 tomatoes, pur'ed
1 package macaroni
1/4 teaspoon of each of the following spices (ground):
black pepper, cumin, cinnamon, cardamom, saffron
Salt to taste
Use whole: 2 sticks of cinnamon, 8 cardamom seeds

Wash meat and chop into large pieces. Peel onions and chop. Heat oil and fry onions until golden brown, stirring occasionally. Add meat and stir until meat is browned on all sides. Add tomato pur'e, tomato paste, spices and water. When meat is almost cooked, add chili peppers and dried limes. Let simmer. When meat is cooked, remove it along with the peppers and limes. Set aside. Add macaroni to broth (add water if necessary). When macaroni is almost cooked, add meat, peppers and limes. Leave on low heat to finish cooking. Add water if liquid is insufficient. Remove meat, limes and peppers. Place macaroni in a dish. Decorate with meat, limes and peppers. Serve hot. Serves: 6-8.

Zirbeyan Rice (Al-Roaz Al-Zirbeyan)

2 chickens
5 onions
1 cup yogurt
3 cups tomato juice
5 cups rice
1 cup corn oil
salt
1 teaspoon turmeric

Ground Spices:
1/2 teaspoon cinnamon
1/2 teaspoon black pepper
1/2 teaspoon cardamom
2 hot peppers or green chili
peppers (optional)

Slice the onions in rings, fry and drain. Clean the chicken and cut into 4 quarters. Brown in the same oil as the onions. Finely chop the onions and place in a pan with the yogurt, tomato juice, spices (except turmeric) and salt. Mix well. Add the mixture to the chicken. Add the peppers, if desired, and simmer on low heat until the chicken is cooked through. Wash the rice and partially cook it in a small amount of water in a separate pan. Add salt and strain. Place 1/2 the rice in a pan. Add the turmeric. Mix well. Add the chicken and then the onion and spice mixture. Place the remaining rice on top with a spoonful of corn oil. Simmer on medium heat for half an hour, or until rice and chicken are cooked through. Serve hot. Serves: 8-10.

VERMICELLI SOUP (Ha-saa Al-She¹s ereyah)

3/4 lb meat with bone

Spices:

1 cup vermicelli

10 black peppercorns

4 tomatoes

5 cardamom seeds

3 green chili peppers

2 pieces of chaiba

The above spices, in their original form, should be made into a spice bundle using a cheese cloth.

Wash the meat and place in a saucepan with enough water to cover. Cook over high heat, skimming the fat as it rises. Add the spice bundle, the chili pepper and salt. Purée the tomatoes and add to the meat when almost cooked. Break the vermicelli into small pieces and place in saucepan. Simmer gently until the meat is tender. Remove the spices. Serve very hot. Serves 4-6.

Stuffed Chicken (Dajaj Mahshy)

1 chicken (3 lbs)

1/4 cup blanched almonds, skinned and roasted

1/2 lb ground beef

12 tablespoons of oil

1 onion (grated)

1 cup cooked white rice

1 teaspoon each of: salt to taste cinnamon, cloves,black pepper, cardamom and saffron

1 tomato puréed

1/4 cup raisins

Flour

Thoroughly clean the chicken inside and out. Rub with flour and salt. Fry the ground meat, onion and black pepper; add to the cooked rice. Add the almonds, raisins and spices to the above and mix well. Stuff the chicken with the mixture and truss. Fry the chicken in a large pan. Pour the tomato purée on top, add salt and cook over medium heat until done. Serves 4.

Coriander Salad (Salata Ducos)

2 medium tomatoes

juice of two lemons

2 green chili peppers

salt to taste

1/2 bunch chopped coriander

Wash the tomatoes and grill over a low heat. Peel and purée them. Set aside. Wash the coriander and chili peppers; chop both, then grind using pestle and mortar. Add this mixture to the tomatoes, plus salt and lemon juice. Mix and serve. Serves 2-4.

Stuffed Pastry Squares (Al-Motubug)

6 cups flour

2 eggs beaten with 1/2 cup corn oil

2 bundles leeks (medium sized)

1 teaspoon ground black pepper

1 1/2 lbs ground beef

Water

3 eggs (beaten)

Salt

3 onions (finely chopped)

Sift flour, add the water and salt a little at a time, mixing dough until it becomes soft but pliable. Divide the dough into ten pieces, knead each piece well. Place on a tray sprinkled with a little water and let rise for at least one hour. Put ground beef in a saucepan with chopped onion, black pepper and salt. Stir over medium heat until cooked. Set aside until cool. Chop leeks and wash several times through a strainer; drain and put on a paper towel until excess water is absorbed. Add to ground beef.Take a piece of dough and cover in flour, roll out, place over back of hands and stretch until dough becomes quite thin. Place dough on worktop and trim uneven edges. Brush two tablespoons of egg and oil mixture over dough surface. Fold to form smaller squares. Place in frying pan or griddle over medium heat with one tablespoon of oil. Place pastry squares in pan and fry on both sides until golden brown. Repeat above method using five of the remaining pieces. With piece number six repeat as above to the folding stage. Place one fried pastry square in the center of the unfolded piece, cover generously with ground beef and three tablespoons of beaten egg. Fold into a square. Remember to sprinkle oil and egg mixture between layers. Fry in 3 tablespoons of oil over medium heat until both sides are golden brown. Repeat using remaining four pieces of dough. Serve hot. Serves 10-12.

Kebab With Yogurt (Kebab Bel Laban)

2 lb ground beef or lamb
1/2 bundle parsley or dill (finely chopped)
1 teaspoon ground cumin
3 tablespoons corn oil
2 medium sized onions
1 teaspoon ground black pepper
1 cup yogurt
salt

Peel and finely grate the onion; add it to the meat with the parsley, half the salt and the pepper. With wet hands mix thoroughly and shape into small balls. Heat the oil in a pan, add the kebab balls and place over a low heat. Cover the pan and leave for fifteen minutes until the meat juices have reduced, leaving only oil. Mix the yogurt with the remaining salt and pepper. Arrange the kebabs on a serving dish, pour yogurt on top and serve hot.

Rice Patties (Kibit Rus)

3 cups rice
2 medium sized potatoes
1 teaspoon ground turmeric
2 tablespoons tomato paste
11/2 lb ground beef or lamb
3 medium sized onions
1/2 bundle chopped parsley
1 teaspoon mixed spices
1 teaspoon ground black pepper
oil for frying
salt

Wash the rice, peel the potatoes. Cut the potatoes into three pieces and add to the rice. Cover the rice and potatoes with boiling water. Add salt and turmeric. Cook and, when ready, drain. Mix in the tomato paste, then mince the mixture twice. Put aside.

Stuffing:
Finely chop onions, fry until golden brown in three tablespoons of oil, then add ground meat, spices, salt and pepper. Stir until cooked. Remove from the heat, leave to cool; add the parsley and mix well. With wet hands, take medium sized pieces of rice and potato mix, shape each one into an oval, making a space in the center by pushing your finger through from one end. Fill this space with meat and onion stuffing. Close by pressing firmly on both ends. (They should look like those shown in the picture.) Fry patties in heated deep oil, making sure they are covered by oil. Serve hot.

Sweet Dumplings (Looqemat)

3 cups white flour
2 teaspoons yeast with a pinch of sugar
2/3 cup yogurt
1/2 cup warm water water
oil for frying

Add to flour a little salt, water and the yogurt, and mix to a thick batter. Leave aside for six (6) hours. Mix the yeast with the sugar and warm water, leave to ferment. Add the yeast to the batter and mix until batter peaks; leave aside for a further three hours.

Method of Frying:
Heat the oil. Shape batter into little balls, and put them a few at a time in the hot deep oil and fry until golden brown. Dumplings should be entirely covered with oil during frying. Take great care as the oil will splash during the course of frying. When frying is complete soak the dumplings in syrup and serve hot.

Syrup For Dumplings
(Aml Al Sheera)

2 cups sugar
1 cup water
1 tablespoon rose water
juice of half a lemon

Put the water in a pan with the sugar and place over a medium heat; bring to boil and allow to boil for ten minutes, removing the froth as it appears. Add the lemon juice and leave to simmer for ten minutes; add the rose water.

Spinach With Minced Meat

(Sabanagh Bel Lahm Al-Mafroom)

2 bundles spinach

For the meat:

2 onions

1/2 lb. ground meat

1/2 cup finely chopped fresh coriander

1/2 tsp. ground black pepper

1/2 cup finely chopped fresh parsley

1/2 tsp. ground cumin

3 tomatoes

1 grated onion

1 tsp. ground black pepper

salt

1 tsp. ground cumin

12 tbsp. corn oil

juice of one lemon

Wash spinach thoroughly, drain and finely chop, then set aside. Finely chop the onion and fry in oil until golden brown. Finely chop the tomatoes and add to the onion along with the spices and the lemon juice. Cook for 10 minutes, stirring occasionally. Place the minced meat in a pan, add the pepper, cumin, salt and onion; cook over medium heat until the meat juices are absorbed. Add the meat to the onion and tomato mixture, then add the spinach, coriander and parsley. Stir for 10 minutes or until well cooked. Serves 4-6.

Milk Pudding With Mango

(Mihulibeya Bel Manga)

3 cups mango juice

2 cups mixed fruit

2 tbsp. rose water

5 tbsp. sugar

5 tbsp. cornstarch

2 cups cream

3 cups milk

½ cup ground pistachio nut

Put the mango juice in a pan over medium heat and bring to a boil. Mix half the cornstarch in half a cup of water. Pour this into the boiling mango juice, stirring constantly until thick. Pour contents of the pan into a deep dish. Add half the amount of mixed fruit. Set aside to cool and thicken. Spread half the cream on top of the cooled fruit mixture and put the dish in the refrigerator. Put the milk in a pan over low heat, add the sugar and rose water and stir until almost boiling. Mix the remaining cornstarch in half a cup of water, pour into the milk, stirring constantly until thick. Remove from the heat and allow to cool for ten minutes. Take the dish of fruit from the refrigerator, slowly pour the milk over the cream, and allow to cool at room temperature for one hour. Place the dish in the freezer for a short time. Remove from the freezer, cover with the remaining cream and decorate with the remaining fruit and ground pistachios. Serve cold. Serves 8-10.

LEG of LAMB

Fakhitha Fel Foarn

1 leg of lamb

6 cups hot water

1 cup of yogurt

1/2 tsp. ground black pepper

5 garlic cloves

12 tbsp. corn oil

10 cardamom seeds

1 cup flour

5 sticks cinnamon

1/2 tbsp. salt

2 dried lemons

1/2 cup raisins, cooked in a little oil

1/2 tsp. ground mixed spices

1/2 cup almonds; blanched, skinned and roasted

1 tsp. saffron

1 lemon

Wash the meat and make small cuts in several places; stuff cuts with the cardamom, cinnamon and three cloves of garlic. Soak the saffron in lemon juice and set aside. Grind the dried lemons with the remaining garlic, mixed spices and salt. Add the saffron with the lemon juice and mix well. Lightly whisk the yogurt and add the whole spices. Coat the meat with the yogurt mixture and set aside for a half hour.

Cover the bottom of a dish with foil, pour in the oil and hot water. Put the meat in the dish. Make a soft dough with the flour and water. Cover the pan with the dough. Seal the edges securely to act as a cover, and place in the oven for two and a half hours, at 350 degrees, or until cooked. Remove dough covering and return the meat to the oven to brown.

Arrange on a serving dish and decorate with boiled vegetables or french fries. If preferred, place on a bed of spaghetti or rice and sprinkle the almonds and raisins on top. Serves 6-8.

MINT DRINK

Sharab Al-Na'na

3 tbsp. dried mint or 1/2 cup fresh mint

1 pinch ground saffron

3 cups boiling water

sugar

Wash the mint and put in a teapot, add the saffron, sugar and boiling water. Bring almost to a boil, remove from heat and serve. Serves 3.

LEG OF LAMB WITH YOGURT

Fakhitha Bel Laban

1 leg of lamb

1 1/2 cups yogurt

2 tablespoons tomato paste

6 cloves crushed garlic (optional)

1 teaspoon each: black pepper, cardamom, cinnamon, cumin, saffron

salt to taste

9 tablespoons corn oil

3 tablespoons mayonnaise

Clean the meat, slash in several places and put in a baking dish. Mix the spices, salt, garlic, yogurt, tomato paste, mayonnaise and oil. Spread half of the mixture over the meat. Put the meat back in the dish, cover with foil, and put in the oven at 350 degrees until the meat is cooked. Just before serving pour the remaining yogurt mixture on top of the meat.

CRACKED WHEAT WITH YOGURT

Gereesh Bel Laban

4 cups yogurt

4 cups cracked wheat

1/2 lb shortening

4 chili peppers (red)

2 tablespoons ground cumin

3 tablespoons butter

salt to taste

Put the yogurt and salt in a pan. Keep stirring over low heat. Grind the shortening, cumin and chili peppers in a mortar and pestle. When the yogurt is nearly boiling, add the ground mixture and mix well. Wash and drain the cracked wheat and add to yogurt. Cover the pan and simmer over low heat for three hours. Remove from heat, beat with a wooden spoon and blend in a food processor. Pour wheat/yogurt mixture into a deep serving dish, making a depression in the center and pour in the melted butter. Must be served hot. Serves 8-10 persons.

SPAGHETTI WITH YOGURT

Seneyat Macarona Bel-Laban

3 cups spaghetti (break into 2-inch lengths)

3 tablespoons corn oil

3/4 lb minced meat

3 eggs

3 onions, finely grated

3 cups yogurt

1/2 teaspoon ground black pepper

1 clove garlic (crushed)

1/2 teaspoon cumin

3 tablespoons melted butter

1/2 bundle fresh parsley

salt to taste

Cook the spaghetti according to package directions. Strain. Hard-boil the eggs, then peel and slice into rings. Heat the oil and the onions, minced meat, cumin and black pepper with a little water. Cook over medium heat. Put spaghetti in a saucepan. Add butter and stir over heat for five minutes. Put spaghetti in a baking dish. After mixing yogurt with garlic and salt, pour over the spaghetti. Cover this with minced meat, egg rings and parsley. Put dish in a pre-heated oven at 350 degrees for five minutes. Serve hot. Serves 4-6 persons.

CHICKEN WITH YOGURT

Dajaj Bel Laban

1 chicken, cut at joints into pieces

1/4 cup water

1/2 tablespoon ground coriander

2 onions, finely chopped

1/2 tablespoon ground black pepper

2 chili peppers, split

1/2 tablespoon salt

12 tablespoons corn oil

1 cup yogurt

Fry the onions in the oil, add the chicken, and stir. Add spices, salt and the split chili peppers. Cook over low heat, stirring occasionally, adding water as required. In a separate pan, beat the yogurt and a little water with a whisk. Bring to a boil, stirring constantly. Remove the yogurt from the heat and set aside. When the chicken is cooked, add the yogurt and continue to simmer on low heat. Serve in a deep dish along with white rice. Serves 4-6 persons.

CUCUMBER AND YOGURT SALAD

Salata Kheyyar Bel-Labban

2 cups yogurt

1 tablespoon dried mint

2 cloves garlic (optional)

salt to taste

4 cucumbers

Wash and peel the cucumbers. Cut in two, lengthwise, then chop in pieces, then add to the yogurt. Mash the garlic. Add it and the salt to the yogurt, mixing well. Sprinkle the salad with dried mint. Chill and serve. Serves 2 - 4 persons.

Chicken Breast
Sidreyat Al Dajaj

2 chicken breasts (skinned)
2 tablespoons rice flour
1 teaspoon ground cardamom
5 cups milk
ground cinnamon for decoration
1 cup sugar
2 tablespoons rose water

Boil the chicken breasts until well-cooked. Remove the bones from the chicken. Put the chicken in a food blender with 1 1/2 cups of milk and the cardamom. Blend thoroughly then strain through a fine mesh metal sieve. Sweeten the remaining milk. Add the rose water and bring to a boil over low heat. Add the blended chicken to the milk and stir. Add the rice flour, stirring constantly until the mixture thickens. Pour the mixture into a dish and leave aside to thicken. Sprinkle with ground cinnamon, and place in the refrigerator to cool.

Stuffed Onions
Bassal Mahshy

1 pound large onions
1/3 pound ground beef or lamb
1/2 cup rice
1 large onion (grated)
4 cloves garlic (crushed)
3 tablespoons corn oil
3/4 cup tamarind
4 cups hot water
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Soak the tamarind in a glass of hot water. Peel and boil the large onions until fully cooked. Remove from the water and place in a colander to drain and cool. Prepare the stuffing as follows: Wash and drain the rice and mix with the ground meat; add the grated onion with the garlic, salt, pepper and a tablespoon of oil. Mix together well. Separate the layers of the boiled onions and remove the center hearts. Place the stuffing between the layers of onion; roll up and seal. Repeat with all onions and place in a pan. Place the hearts on top of the stuffed onions. Strain the tamarind and pour over the onions with enough water to cover the onions. Place the pan over medium heat until cooked. Turn the contents onto a serving dish and eat while hot.

Bread with Meat
Aish Bel-Lahm

Dough:

4 cups flour
3 tablespoons vegetable oil
1 tablespoon yeast
3 eggs
1/2 teaspoon powdered bread spices (black pepper & cumin)

Stuffing:

3/4 pound ground beef
2 black peppercorns
2 onions (finely chopped)
3 tablespoons corn oil (to grease tray)
1/2 bundle leeks
1 tablespoon poppy seeds (for decoration)
6 tablespoons sesame cream (Tahini)
2 teaspoons salt

Dissolve yeast in half a cup of warm water and set aside to soften. Put flour in a large bowl, make a well in center and add eggs, oil, yeast, salt and bread spices. Mix well, adding the water a little at a time until you have a firm dough. Grease a large tray with oil. Put dough on tray and cover with a damp cloth. Place dough in a warm place for at least two hours. In a saucepan put ground beef, onion and salt. Place over medium heat, stirring until meat is cooked. Set aside until cool. Finely chop leeks and wash several times through a strainer. Spread leeks on paper towel to absorb excess water. Add leeks to ground meat. Mix sesame cream with vinegar, a little water and black pepper. When you have a smooth paste add to leek and meat mixture, mixing thoroughly. When dough has risen, roll out into circular shape of medium thickness, spread the meat mixture over the dough leaving edge uncovered. Sprinkle with poppy seeds, and place in a 350-degree oven for half an hour or until bread is baked.

Kofta with Parsley
Kofta Bel Baqdoonis

1 1/2 pounds ground beef or lamb
4 onions
1/2 bundle parsley
3 tablespoons corn oil
1 teaspoon each of: round black pepper, cumin, salt

Chop the onion finely and mix with the meat, parsley, spices and salt in a bowl. Shape the meat into oval patties and put in a baking pan. Place the pan over low heat until the patties are cooked. Before serving, pour the oil into the pan and turn the patties to coat them, taking care not to break them. Serve hot or cold.

Roz Bel Jamberry
Rice with Shrimp

2 lbs. shrimp
2 onions
1 1/2 cups tomato juice
4 cups rice
1 teaspoon each of the following mixed ground spices: cinnamon, cardamom, black pepper
1/4 cup of corn oil
salt

Clean the shrimp thoroughly, removing the black thread along the back; rub with salt and flour. Clean the rice and cook it in a pot with the tomato juice, spices, salt and sufficient water. Chop the onions finely and fry in oil until golden brown. Add the shrimp to the onions and brown. Add the cooked rice to the shrimp and simmer. Serve hot.

Samboosak Bel-Koorat
Leek Samboosak

Dough ingredients:

1 1/2 cups flour
water
salt
1 egg
1 teaspoon yeast
1/2 cup oil

Stuffing ingredients:

1 bundle leeks
2 large onions
1 tablespoon corn oil
1 teaspoon ground black pepper
salt
2 chili peppers (optional)

Put flour in large bowl, make a well, add the egg and yeast. Mix thoroughly, adding salted water gradually until you have a firm dough. Cover and put in a warm place for at least an hour. Wash, strain and finely chop the leeks. Slice onions into thin rings, finely chop chili peppers and add black pepper and salt along with a tablespoon of oil. Add leeks and mix together thoroughly. Roll the dough out into a large thin round, cover with oil. Roll the dough around a long thin pastry stick and cut through to stick lengthwise, remove stick and cut dough again, lengthwise along center. Place strips on top of each other and cut into squares. Take a dough square, dip in flour, then roll out into a square shape. Put a tablespoon of leek mixture in center of square, and fold edges on top of each other. Grease a tray, arrange samboosak on it, and bake in oven on moderate heat until brown. Serve hot.

Hasaa Al-Khodar
Vegetable Soup

1 chicken or 1 lb. meat
1/2 cup of small macaroni
2 zucchini
6 cardamom seeds
4 carrots
3 pieces of musk
2 potatoes
salt

Chop the vegetables into medium sized pieces. Wash the chicken (or meat) well and place in sauce pan with enough water to cover. Bring to a boil, then let simmer, removing the froth from the surface as it appears. Add the spices and salt.When the meat is almost cooked, add the vegetables and macaroni and continue to simmer until thoroughly cooked. Pour into a tureen and serve. If chicken is used, it may be removed from the soup when cooked, and then fried. Serve along with soup.

Fatat Al-Ads
Arab Bread with Lentils

1 1/2 cups red lentils
2 lbs. lamb bones
1 loaf round brown Arab bread
1 onion
10 cloves garlic, crushed
1 tomato
6 tablespoons corn oil
salt
1 teaspoon ground black pepper
1 tablespoon cumin seeds
oil for frying bread

Boil the lamb bones in four cups of water; keep water level the same throughout. Remove the bones. Wash the lentils. Add the lentils to the bone stock. As the lentils boil, remove the froth. Add the onions, half the garlic and the tomato, lower heat and leave until the lentils are cooked. Cool, and put through a food blender. Return to heat, bring to boil and add the salt, pepper and cumin. Boil for five minutes. Cut bread into small pieces, fry in oil and remove. (Unfried bread can be used). Fry remainder of garlic in one tablespoon of oil. Arrange the bread with the lentils in an oven dish and pour the garlic and oil over them. Serve hot.

Koazy Al-Macarona
Macaroni Koazy

2 chickens
1/2 lb. beef
2 onions
6 tomatoes
1/2 cup yogurt
6 potatoes
3 tablespoons corn oil
1 packet spaghetti
3 hard-boiled eggs
1 teaspoon ground black pepper
1 teaspoon ground cumin
3 sticks cinnamon
oil for frying
1/2 cup finely chopped parsley
salt

Cut the chicken into four pieces. Wash thoroughly. Heat oil in pan; add chicken and fry for five minutes. Puree tomatoes and add yogurt plus half the spices. Pour the above mixture over chicken and leave to cook. Put in another saucepan the minced meat, onion and half teaspoon each of salt, pepper and cumin. Stir and cook. Place aside. Peel potatoes. Slice thinly in rings, then lengthwise in match- stick size pieces. Soak potatoes in water. Strain. Heat oil and fry potatoes until browned. Remove from oil and place on paper towel. Hard-boil, peel and slice eggs. Break spaghetti into medium-sized pieces and cook in water. Strain. Put spaghetti in serving dish, arrange chicken on top and pour on sauce. Decorate with meat, potatoes and sliced eggs. Sprinkle with parsley and serve.

Tatly
Custard

10 cups milk
1 teaspoon banana essence
6 tablespoons custard powder
1/2 cup water
10 tablespoons sugar

Pour the milk into a pan, add the sugar and bring to a boil. Mix the custard with the water and add the banana essence. Pour the custard into the boiling milk, stirring constantly; let it simmer for ten minutes. Remove from heat, pour into serving dish and leave to cool. Place in the refrigerator until cool. Decorate with fruit. Serve chilled.

Salatat Bazinjan Eswed Bel-Filfil
Eggplant and Chili Pepper Salad

4 eggplants
4 tomatoes (cut in rings)
3 green chili peppers
1/2 cup white vinegar
1/2 cup corn oil
1/2 teaspoon ground black pepper
salt

Wash, peel, and cut the eggplant into medium sized rings. Put in a sieve, sprinkle with salt. Leave for half an hour, then wash off the salt and drain. Dry with towel and fry each piece on both sides until golden brown. Place on paper towels to soak up the excess oil. Fry the tomato rings. Place the eggplant, followed by tomato rings on a plate. Clean the chili peppers by cutting off the stalk and removing the seeds, Wash, dry, cut into rings and fry. Place on top of the tomato rings. Mix the vinegar, salt and pepper together and pour over the vegetable rings. Serve chilled.

Kofta Mlebissa
Batter Kofta

1 lb. beef
2 onions, finely chopped
3 tablespoons rice
1/4 bundle finely chopped parsley
1 tablespoon finely chopped fresh mint
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
4 eggs
1/2 cup flour
1 teaspoon baking powder
1 1/2 cups oil for frying

Wash the rice and add to the meat with the parsley, onion, mint, spices and salt. Mix thoroughly. Take a small piece of the mixture and roll into a ball between wet palms; place in a pan. Continue until all the mixture is used. Pour half a cup of warm water over the koftas, cover the pan and cook over low heat until the rice is soft. Remove from heat and leave aside until cool. Mix the eggs with the flour, baking powder, a pinch of salt and half a cup of warm water. Mix to a batter. Heat the oil, dip the koftas in the batter, place in hot oil and fry until golden brown. (Note: Koftas should be evenly sized and trimmed of excess batter.) Serve hot.

SAUDI SAMBOOSAK

3 cups flour

2 grated onions

1 1/2 cups oil

1 teaspoon ground black pepper

1 teaspoon bread spices(yeast, fennel, poppy seed)

1 teaspoon cumin

oil for frying

salt

water

1 lb. ground beef or lamb

Put the flour in a deep bowl, add the bread spices and salt. Add the oil and rub with fingertips. Add water and a pinch of salt a little at a time, mixing thoroughly until dough is binding. Divide into small pieces, place on a tray and put in a warm place for one hour. Put ground meat, onion, salt, pepper and cumin in a frying pan and cook over low heat. Cool. Roll each piece of dough into a round, about 1/16 inch thick. Place a tablespoon of meat in the center of each round and seal then twist the edges. Heat the oil and deep fry the samboosak on both sides. Serve hot. Serves 8-10 persons.

ALMOND PANCAKES

Lahooh Bel Loaz

4 cups flour

1/2 teaspoon yeast

1 cup milk

water

2 eggs

1 cup confectioner's sugar

3 tablespoons corn oil

1 tablespoon ground cardamom

1 teaspoon baking powder

2 cups almonds, roasted and ground

Put the flour in a bowl, add the milk, eggs, baking powder, yeast and water; mix together to form a batter; set aside to rise. Grease a frying pan with a little oil, pour into the pan half a ladle of batter. Spread the batter quickly into a thin pancake and fry over medium heat until the top bubbles, then turn over and brown the other side. Repeat using all batter. Mix the sugar, cardamom and almonds together. Stuff each pancake with the mixture; roll into finger shapes, and arrange on a serving dish; sprinkle with some ground almonds. Serves 10-12 persons.

GREEN CORIANDER SALAD

Salata Ducos

3 tomatoes

Juice of 2 lemons

2 green chili peppers

salt

1/2 bundle fresh green coriander

Grill tomatoes on low heat; remove from the heat; peel, puree and place in a deep dish. Wash the coriander and chili pepper; chop them both, then grind, using a pestle and mortar. Add this mixture to the tomatoes, plus the salt and lemon juice. Mix and serve. Serves 4-6 persons.

DATES WITH SESAME SEEDS

Tumr Bel Simsim

2 lbs. soft dates

1/4 cup corn oil

1/2 lb. almonds

1 tablespoon ground cardamom seeds

1 cup sesame seeds

Blanch, skin and split the almonds in two. Fry them in oil until golden brown. Remove, drain and spread out on a paper towel. Brown the sesame seeds in a pan without oil, until golden, stirring constantly. Spread sesame seeds on a tray. Remove the seeds from the dates and mix into the cardamom seeds to form a dough; take pieces the size of a date and stuff with a piece of almond. Close and mold into a finger shape. Roll in the sesame seeds and arrange on a serving dish. Serves 8-10 persons.

ARABIC COFFEE

Qahwa Arabeya

3 cups water

3 tbsp. cardamom (coarsely ground)

2 tbsp. of Arabic coffee

1/4 teaspoon saffron (optional)

Boil the water in a pot. Add the coffee to the water and bring to a boil over low heat. Remove from the heat for five minutes to allow the coffee to settle. Put the cardamom in the pot, strain the coffee into it and add the saffron. Bring back to boil once and serve. Serves 8-10 persons.

Apricot Preserve Compote

Khushaf Bel Qamareddin

1/2 roll apricot preserve

1/4 teaspoon ground cardamom

1/2 cup sugar

4 cups water

2 tablespoons cornstarch

Cut the apricot preserve into small pieces and soak with the sugar in the water. Set aside till dissolved. Put through a fine metal sieve or food blender to liquify. Put in a pan with the cardamom and bring to a boil. Mix the cornstarch with half a cup of water and add to the apricot juice stirring constantly, until thick. Pour into individual pudding dishes, cool, then refrigerate. Serve chilled. Serves 6-8 persons.