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

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

Delicious Date Molasses & Cardamom Moist Cake

Recipe by:zainab

7cups all-purpose flour (you can use 3 1\2 cups whole wheat flour +3 1\2 cups all-purpose flour).

1 cup oil.

1 cup low fat milk or soy milk.

2 Tablespoons baking powder.

2 Tablespoons ground cardamom.

1\2 Tablespoon baking soda.

2 cups Date molasses.

*Walnuts Filling:

1cup chopped walnuts.

1\4 cup raw sugar.

4 Tablespoons rosewater.

Pinch of ground cardamom.

Pinch Saffron.

* Mix all filling ingredients and keep a side.

1)Mix Date molasses with milk and than mix it with oil.

2)Combine flour with cardamom, baking powder, and baking soda in large mixing bowl.
3) Mix step 1 and step 2 together and now you have the dough.

4) Divide the dough into 2 equal portions (use water or oil when you divide the dough)
5) Flatten dough into 22cm x 30cm pan, fill with walnuts filling, then but the second portion and flatten.

6) Bake at 350F for 30-33 minutes or until done.
7) Keep it in the pan and cool it for 2-3 hours.

8) Cut and serve with cardamom & saffron milk or cardamom tea or Arabic Gulf Coffee.

I am sending this to BBD#22 (sweet bread) event started by Zorra , & hosted this month by Stefanie.

Enjoy

Meedo's Delicious Chicken Kofta & Sample Arugula Salad

Recipe by:meedo

500 g Minced chicken breast.
1 Onion, Minced.
1/4 cup Fresh parsley or Coriander, finely chopped.
1/4 cup bread crumbs.
1 egg.
1/4 teaspoon ground cumin.
1/4 ground black pepper.
Salt to taste.
olive oil for shallow-frying.

Filling:
Frozen Mixed Vegetables (Carrots, pease, Corn)
Or any vegetables you want.

1)Mix all ingredients well.

2)Take about 1/8 cup of the mixture, Put about 2 teaspoons of the filling in the center and gently enclose it, Shape them into sausage shape.

3)Heat oil in frying pan, shallow- fry Kofta in batches until golden browned and cooked through.

Serve with basmati rice & sample arugula salad.

Sample Arugula Salad

Arugula leaves.
Tomatoes.
Cucumber.
Coriander, finely chopped.

Dressing:
olive oil.
fresh lemon juice.
Salt.

Click here to see my new blog (Mun Beads Design).

Zainab's Chicken Biryani (Hyderabadi way)

Recipe by:zainab

Mona @ zaiqa host the RCI event for Authentic Hyderabadi Cuisine.

Deadline: September 15, 2008

I hope my entry still "Hyderabadi" because the recipe in the family for generations & I'm sure the recipe Changed .

For Hyderabadi Chicken Biryani you will need:


1-2 Tablespoons olive oil.
2 whole chickens, each cut to 4 (you can use meat or Fish or shrimp).
Salt and Fresh ground black pepper
Ground turmeric.


1-2 Tablespoons olive oil.
4 large onions, cut into slices.
2 green chilies.
2-3 cloves garlic, crushed.
1 Tablespoon fresh ginger peeled and finely grated.
1/4 teaspoon ground turmeric.
1/4 teaspoon red hot pepper.
1/2 teaspoon Biryani Masala.
1 1/2 teaspoons salt.
Whole Spices:
2 cinnamon sticks.
3 whole cloves.
4 whole cardamom pods.
1 Bay leaves.
360 g low fat yogurt.
1/2 cup parsley, chopped.
1/2 cup mint, chopped.


3 cups basmati rice.
Water for boiling the rice +1 Tablespoon salt +1 Tablespoon Oil.
1/2 teaspoon cumin seeds.
2 cinnamon sticks.
3 whole cloves.
4 whole cardamom pods.
1 Bay leaves.
1 Tablespoon butter.


* soak:
2 Tablespoons Boiled rose water.
Pinch of saffron .
Juice of 3-4 lime.


1) Heat oil in pan, add chicken, season with fresh ground black pepper, salt & turmeric cook until browned all over, then remove to plate.

2) Heat oil in same pan; add onions & green chilies, cook until browned, than add garlic+ ginger and stir.

3) Add turmeric, red hot pepper, Biryani Masala ,salt & whole spices stir until fragrant .


4) Add yogurt then the chicken let it cook on low heat for 20 minutes per side.

5) Add parsley & mint just before remove from heat.

6) To cook rice: in a deep pan bring to boil water with 1 tablespoon salt, cinnamon stick, cardamom pods, cumin seeds, whole cloves, bay leaves &1 tablespoon oil, add basmati rice, and cook for 6-8 minuets. Remove from heat and Rinse the rice from any excess water; put it back to the same pan.

7) In a deep pan cover the bottom with half the cooked rice and pour half of saffron and rose water mixture over the rice, then arrange chicken pieces and vegetables on top of rice, then cover it with the rest of rice, pour rose water + arrange butter pieces all over the rice.

8) Cover the pan, turn heat to very low and steam for 20 minutes. Do not lift lid.

9) Serve it with cucumber and yogurt mint salad.

* My mom always serves Biryani with Spicy boiled eggs when we were kids, so I add it to this Biryani as a touch of Arabic Gulf taste & it's not part of the recipe.

Here the recipe for Spicy boiled eggs:

5 eggs.
1 teaspoon butter.
1 teaspoon oil.
Pinch of each :saffron, ground cardamom, Fresh ground black pepper,salt.

Fill pan with water, Bring water to a boil ,add eggs, turn off heat, cover, and let stand for 15 minutes.
Once the egg is cooked, transfer it to a bowl of cold water ,then Peel under cold, running water.

Heat oil+ butter in pan, add hard-boiled egg season with spices, and stir until browned all over.

Baid Alqata or Salouq

Recipe by:zainab & meedo

This recipe for bbd #12 - small breads hosted by My Diverse Kitchen.

1 1/2 cups white flour.
1 teaspoon baking powder.
1/2 teaspoon ground cardamom.
1/4 cup sugar.
2 Tablespoons oil.
1/8 + 1/4 cup low fat milk.
1 Tablespoon water.


Walnut Filling:

1/3 cup walnuts, chopped.
2 Tablespoons sugar.
1/8 teaspoon ground cardamom.
1/2 Tablespoon rose water.
Pinch of saffron.


Date & Walnut Filling:

Date (about 5-6) seeded, chopped.
1/3 cup walnuts, chopped.
2 Tablespoons sugar.
1/8 teaspoon ground cardamom.
1/2 Tablespoon rose water.
Pinch of saffron.


1)place all ingredients in the bowl of mixer ,knead about 3 minutes .

2)Cover and let rise for 5 minutes.

3)Divide dough into 24 pieces; fill 12 pieces using 1/2 -1 Tablespoon of Walnut Filling & the rest 12 pieces with Date & Walnut Filling ,shape each piece into a ball.

4) Use this tool to Pinch the top to create the traditional shape of "Baid Alqata or Salouq".

5)Place on a baking sheet.


6)Bake at 350 F for 20 minutes, then place under the broiler until golden brown about 1-2 minutes.

Dust with sugar & Serve with arabic gulf coffee or Cardamom tea.

Enjoy

Esh al bulbul (Konafa with nut)

Recipe by:meedo


This is Arabic Bites entry for event "It's all about memories" hosted by Jeena.

The recipe "Esh al bulbul " one of the recipes it's reminds us of "Ramadan" the ninth month of Islamic calendar or as we call it Fasting month.

Ramadan is family time here in saudi arabia, so we enjoy that time every year with our wonderful family and friends,& the end of the month we celebrate Eid for 3 days.

In fact Ramadan is not just about food & celebration,It's a month full of Spiritual ,Prayer & reading of the Qur'an.

The true meaning for Ramadan sympathy for those who are hungry, hurting, and alone,& try to help them.

For "Esh al bulbul " you will need:

1 package (about 500 g) konafa =kataifi shredded pastry .

Almonds, Pistachios, hazel nut.


For shira (syrup):
1 1/2 cup sugar
1/2 cup water
1 teaspoon orange blossom water or rose water
1 tablespoon lemon juice


To make shira (syrup):
Combine all ingredient in a medium pan, stir over heat, until sugar is dissolved simmer, uncovered without stirring about 15 minutes or until mixture is thickened.

To make konafa :

1)Take a small amount of shredded pastry ,roll it around your finger then Place on baking sheet.

2)Bake in 350F oven, for 20 to 30 minutes or until it lightly browned ,then fill each one with 2 or 3 pieces of your favorite nut,(dip the nut in the syrup then place it in the center of konafa).

3)Lower the oven heat to 300 F , and bake for 10 to 15 or until they gold and crunchy.

Sprouted Wheat Flat Bread

Recipe by:zainab

This is my entry for bbd #11 -one year anniversary of Bread Baking Day - bread with sprouts hosted by BBD’s founder, Zorra (1x umrühren bitte).

304 g ground sprouted kamut wheat.
3 cups white flour.
2 cups water.
1 1/2 teaspoons yeast.
1 teaspoons salt.
1 Tablespoon sugar.
3 Tablespoons milk powder.

1) Place all ingredients in the bowl, mix until well combined by hand (The dough will be very sticky not soft).

2) Cover dough and let rise in warm place until doubled in size about 60 minutes.

3) Turn dough onto lightly floured surface, divide dough into 4 pieces, & shape each into a ball.

4) Preheat pan or griddle iron over high heat. Then adjust the heat to medium heat.

5) Place one ball into pan, flatten by your wet hand, make indents fingertips, cook about 1 minutes or until the bottom side browned.

6) Place flat bread on oven trays under the broiler until golden brown.