Mofatah Al-Dajaj (Saudi Dish)

Today (September 23, 2009) The Kingdom of Saudi Arabia celebrates its 79th Anniversary
of the National Day.

So the better way for me to celebrate this occasion is by preparing an ethnic Saudi
Dish.

This dish maybe unknown to non-Saudis, but certainly when you try it,you will make it
more often.

Mofatah normally prepare with lamb (you can use any meat you like), but I used chicken
this time as a change & use less oil.

Hope you all like it.

Recipe by zainab @ Arabic Bites 2009

Ingredients:

2 whole chickens, each cut to 4.
1 Tablespoon olive oil.
1 large onion, finely chopped.
1 green chili pepper.
1/4 teaspoon fresh ground black pepper .
1/4 teaspoon ground cumin.
Salt to taste.

*Whole Spices*
1 (1 inch) Galangal root.
1 cinnamon stick.
5 whole green cardamom pods.
1 shaiba leave.
1 loomi(dried lemon)
5 cups water.
3 cups basmati rice.

For Liquid Spices mixture:
Pinch of saffron .
1/8 teaspoon ground turmeric.
2 Tablespoons rose water.
1/2 Tablespoon curry powder.
1/8 teaspoon dried red hot pepper.
2 Tablespoons olive oil.
1 clove garlic,crushed.
1/8 teaspoon ground cinnamon.
Juice of one lemon.
1 teaspoon white vinegar.
Salt to taste.

Combine all ingredients.

For kashna(Almond & Sultanas Sprinkle):

1 Tablespoon olive oil.
1 large onion,halved,sliced.
2 Tablespoons Sultanas.
1/2 cup blanched almonds or pine nuts,toasted.
2 Tablespoons of Liquid Spices mixture.

Heat oil in pan,add onions,cook until onions ara caramelised.
Add Liquid Spices mixture,& cook for 5 minutes,then add almonds & Sultanas.

Method:

1)Put the spices loosely in a small clean cloth or double thickness cheesecloth and tie closed.

2)Heat oil in pan ,add finely chopped onion & green chili,cook for only 1-2 minutes.

3)Add chicken,cook until lightly browned season with salt,cumin and pepper.

4)Add the whole spices & 5 cups water,bring to boil, simmer, covered about 30 minutes(on low heat).

5)Remove chicken from pan & place on oven tray,brush with Liquid Spices mixture,then place it under the broiler until lightly browned.

6)Cook the rich in 4 1/2 cup from the water you use to cook the chicken (the water dependent on the type of rice you use) for 20-25 minutes until rice is tender.

7)Sprinkle the top with kashna(Almond & Sultanas Sprinkle),& Serve Mofatah with buttermilk & green salad.

Eid Mubarak to all the readers who celebrating Eid-ul-fitr
& Happy National Day to all Saudis

Enjoy

Chicken & Oats Soup

Recipe by zainab @ Arabic Bites 2009

Ingredients:
1/2 Tablespoon olive oil.
1 boneless,skinless chicken breast (finely chop).
Ground black pepper(to taste).
Ground cumin(to taste).
Salt (to taste).
1/3 cup yellow lentil.
5 Tablespoons oats.
4 cups water.
Fresh parsley or Coriander,chopped(for garnish).

Method:
1)Heat oil in pan ,add the chicken cook until lightly browned and almost cooked,season with salt,cumin and pepper.

2)Add lentil,oats and water ,bring to boil, simmer, covered about 20-25 minutes.

3)Serve with qulash cheese snails or try it with delicious cream cheese Fatayer, Sahan Fatayer, Sambosa bel joben, Safiha (lentils pizzas) ,or with Tasaly (crackers) .

*This soup taste so good with fresh Squeezed lemon or lime juice*

I am sending this to Lubna @ Kitchen Flavours & Yasmeen @Health nut for joy of fasting to feasting (season II).

Roz bil halib (Rice Pudding )

Recipe by:zainab

4 cups milk.
1/3 cup short grain rice(known here as Egyptian rice) washed.
1/4 cup sugar.

qaimar mixture:
2 Tablespoons rose water.
1 teaspoon vanilla extract.
2 Tablespoons corn starch.
3 Tablespoons qaimar(you can replace it with cream).

Chopped pistachios,toasted.

1)In a large pan mix milk, rice, sugar, bring to boil then reduce the heat, let it

simmer for 1 1/2 hour.

2)After the mixture is thickens stir in qaimar mixture .

3)Spoon the mixture to 5 dishes,topped with pistachios, serve it warm or cold .

Enjoy