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"Cooking, Arab"
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Cardamom and lime : recipes from the Arabian Gulf
\"This stunning book contains delicious recipes that reflect the flavours and traditional dishes of the Arabian Gulf: Bahrain, Oman, Kuwait, Qatar, the United Arab Emirates and Saudi Arabia and provides readers with the inspiration to recreate this wonderful cuisine.\" -- back cover.
Book
Palestine on Your Plate
Serves 6-8 1 whole large chicken, skin on and cut into 4-6 pieces 5 cardamom pods 2 tablespoons sea salt 550-650ml (19-22 fl oz) olive oil 12-14 onions, chopped 1 teaspoon ground cumin ½ teaspoon black pepper ½ teaspoon ground cinnamon 150g (5½ oz) sumac 4-6 flatbreads 75g (2¾ oz) toasted pine nuts 75g (2¾ oz) toasted almonds fresh flat-leaf parsley, chopped, to serve Put the chicken in a saucepan of water with the cardamom and 1 tablespoon of the salt and boil for 1 hour. Serves 4 1 whole chicken 1-1.5 liters (1¾-2½ pints) water 1 large onion, quartered 4 cardamom pods 1 400g (14 oz) packet frozen molokhia (jute mallow), smooth 50ml (2 fl oz) olive oil 4 garlic cloves, crushed 1 quantity of vermicelli rice sea salt and black pepper toasted khubez (pita bread) and lemon wedges, to serve For the dressing: 2 shallots, finely diced 1 green chili, chopped 3 tablespoons red wine vinegar Put the chicken in a large saucepan with 500ml (18 fl oz) of the water, the onion, and cardamom pods. Heat 50ml (2 fl oz) olive oil in a saucepan over a medium to high heat and sauté 1 large chopped onion and 1 whole head of peeled and sliced garlic cloves for about 10 minutes, until softened but not browned.
Journal Article
Rice: the main staple for half of mankind
Rice with Fish Serves 4 to 6 In the Middle Eastern countries, this dish is a common fare, especially in the countries that edge the eastern Mediterranean. 1 pound fish fillets, any kind, cut into large pieces 1/2 teaspoon pepper 1/2 teaspoon cumin 1 teaspoon salt 4 tablespoons butter 1 large onion, chopped 2 cloves garlic, crushed 1/2 cup pine nuts 1 cup rice, rinsed 1/8 teaspoon cayenne 2 cups water Sprinkle fish with the pepper, cumin and 1/2 teaspoon of the salt; set aside. Rice and Shrimp Serves 4 to 6 6 tablespoons butter 1 pound fresh or frozen peeled and de-veined shrimp 4 cloves garlic, crushed 2 medium sized onions, chopped 2 tablespoons tomato paste, dissolved in 1/4 cup of water 1 teaspoon salt 1 teaspoon paprika 1/2 teaspoon pepper 1/4 teaspoon allspice 1/4 teaspoon cayenne 2 cups water 1 cup rice, rinsed In a frying pan, melt butter; stirfry shrimp and garlic over mediumhigh heat for 6 minutes. Rice Cookies Makes about 24 cookies 3/4 cup sugar 1/2 cup butter 1 egg 1-1/2 cups rice flour 1/2 cup wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon almond extract Icing sugar In a food processor, place sugar, butter and egg, process for a few moments.
Journal Article