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).

Mahshy warqenab (Stuffed Grape Leaves )

Recipe by:meedo

1 1/2 jar (454 g) Grape leaves pickled in brine, rinse each leaf before use.

2 Large tomatoes,sliced.
2 Large potatoes,sliced.
Juice of one lemon.
pinch of salt.
3 Tablespoons olive oil.
enough boiling water to cover the stuffed grape leaves.

For Filling:
3 cups short grain white rice(known here as Egyptian rice), washed and drained.
2 teaspoons dried mint.
2 teaspoons dried parsley.
1/2 teaspoon Arabic Gulf mix spice*.
salt (to taste).
Juice of two lemon.
1/4 cup olive oil.
2 tomatoes,finely chopped.
3/4 cup scallion(green onion),finely chopped.

1)Mix well all filling ingredients.

2)Place grape leaves side up on a plate,place a rounded tablespoon of filling on each
leaf,roll up firmly,folding in sides to enclose filling.

3)Cover base of 30 cm heavy-based pan with tomatoes & potatoes slices,place stuffed grape leaves in layers over tomatoes & potatoes,pour over combined lemon juice,oil,salt & boiling water.

4)Place a plate on top of stuffed leaves to keep stuffed leaves in position during cooking.
5)Simmer,covered,over low heat about 1 1/2 to 2 hours or until cooked through.

Mahshy warqenab also known as Dulma,yabre.
Every Arab country make it with different filling & spices.
*for spice you can use allspice.
also you can use minced meat in the filling.
This recipe can be made a day ahead & serve cold to enjoy the better flavor.

Enjoy & Ramadan Kareem

Mini Grilled Flatbread with Hummus & Baba Ghanoush

Recipes by:zainab

Mini Grilled Flatbread

Recipe adapted from Kath Eats Real Food (without adding the herbs)
Makes 16 mini flatbread

2 cups unbleached flour (you can use 1 cup whole wheat flour + 1 cup unbleached flour).
3/4 cup warm water.
1/2 teaspoon salt.
1/4 teaspoon dry yeast.
1 Tablespoon olive oil.
1)place all ingredients in a bowl of mixer , knead for 10 minutes to make a soft dough.
2)Cover the dough and let rise for 90 minutes.
3)Preheat oven to 550 F.
3)Divide the dough into 16 pieces; shape each piece into a ball, allow to rest for at 20 minutes.

4)Roll them into circles (4 or 5-inch circle) on a floured board.
5)Bake on hot baking surface for 1 minute per side.

Hummus

2 cans (about 410g each)chickpeas.
1/4 cup fresh lemon juice.
1-2 clove garlic, crushed.
1/2 cup tahini.
2 Tablespoons olive oil.
salt (to taste)
enough water to smooth the hummus.

olive oil for drizzling.
Red hot pepper for garnish.

1)Place all all ingredients in a food processor.
2)Process until smooth (add water if need it).
3)Drizzle olive oil on top & sprinkle with red hot pepper .

Baba Ghanoush

500 g medium eggplants (roasted).
1/8 or 1/4 cup fresh lemon juice.
1-2 clove garlic, crushed.
8 Tablespoons tahini.
2 Tablespoons olive oil.
salt (to taste).
1/8 cup Fresh Labneh or you can use strained yogurt.
1/4 cup fresh coriander.

olive oil for drizzling.
1/4 cup fresh coriander for garnish.

1) Pierce eggplants in several places with a skewer.
2) Place whole eggplants on oven tray. Bake, uncovered in 450 F oven about an hour or until soft; cool 30 minutes.
3) Peel eggplants, chop flesh; discard skins.
4)Place all all ingredients in a food processor.
5)Process until just combined.
6)Drizzle olive oil on top & sprinkle with fresh coriander.


I am sending this Grilled Flatbread to Susan for YeastSpotting host this week by Nick .

Thank you so much Anam & Lien for sharing those awards with us.
& we passing those awards to all blogger friends (too many to list)

Have a good day

Grilled Chicken Salad

Recipe by:zainab

4 boneless skinless chicken breast.
Marinade :
1 Tablespoon olive oil
1/4 cup fresh lemon juice
2 cloves minced garlic
Salt & fresh ground black pepper (to taste)


250 g white mushrooms,Sliced.

1 head of romaine lettuce, chopped.
1cup cherry tomatoes, halved.
2 medium Lebanese cucumbers, chopped.
1 green bell pepper, chopped.
1 cup black olives.
1 cup green olives.
1/2 cup cheddar cheese,cut into chunks or shredded.
1 cup Yellow Sweet Corn Kernels, cooked.

Dressing:
1/2 Tablespoon olive oil
1/8-1/4 fresh lemon juice.
1 Tablespoon Tahini.
3 Tablespoons low fat mayonnaise
Salt (to taste)

1) First butterfly chicken breast, then cut it in half, pour marinade over chicken in pan, cover and refrigerate at least 1 hour or if you like over night.

2) Sauté mushrooms: Heat a sauce pan over medium heat, add a small amount of oil then add mushrooms & cook until the mushrooms are browned all over,season with salt and pepper ( Cool slightly).

3) Combine all salad ingredients in large bowl. Cover, refrigerate until serving.
4) Grill chicken for 4-7 minutes per side or until chicken cooked through,Cool chicken slightly before slicing.

5) Add chicken and sautéed mushrooms to salad mixture.
6) Drizzle with dressing before serving.

You can enjoy this salad as sandwich filling too with pita bread or any kind of flat bread or French bread(baguettes).

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

Lahm bi ajin for BBD#21 (pizza-party) & Arugula Mint Salad

Recipe by: zainab

First prepare the Sauce & Herb Topping:

Yogurt & Tahini Sauce:
340 g low fat Yogurt.
1 Tablespoon Tahini.
2 Tablespoons fresh lemon juice.
pinch of salt.
Crushed dried mint for garnish.
Combine all the ingredients & set aside.

Herb & Tomato Topping
Fresh parsley ,Coriander & mint , finely chopped.
1 Medium tomato, chopped.
Mix and set aside.

Dough:

makes 8 oval shapes
1 cup whole wheat flour.
2 cups unbleached flour.
3\4 -1 cups warm water.
1 teaspoon dry yeast.
1 teaspoon sugar.
1 teaspoon salt.
2 tablespoons olive oil
1 egg (small).

Minced Lamb Topping:

250 g Minced Lamb.
1 Medium tomato, finely chopped.
1 Medium Onion, finely chopped.
1 clove of garlic, Minced
1 teaspoon dried parsley
1/4 teaspoon ground cumin.
1/8 ground black pepper.
1 teaspoon olive oil
2 teaspoons tomato paste.
Salt to taste.

Mix the lamb, chopped tomato & onion, salt ,pepper, cumin & tomato paste in a bowl and set aside.

1) place all dough ingredients in the bowl of mixer , knead for 10 minutes to make a soft dough.

2)Cover the dough and let rise for 30 minutes.

3) Preheat oven to 500 F.

4) Divide the dough into 8 pieces. Shape each piece into a ball.

5) Flat each ball into oval shapes on a floured surface. Place the lamb topping on the dough and leave about 1cm on either side for the crust. Fold the dough in on either side.

6) Bake at 550 for 10 minutes.

7) serve with Arugula Mint Salad on side.

*For vegan or vegetarian you can use mushroom or cooked brown lentils instead of meat.

How to serve lahm bi ajin:
Slice them into smaller pieces with fresh Squeeze lemon juice on top ,drizzle yogurt & tahini Sauce all over the top & sprinkle with Herb & Tomato Topping.
You can also try it with pickles, peppers, onions and Lettuce.

Arugula Mint Salad

Arugula leaves (1 bunch).
White Radish leaves (1 bunch).
Mint (1 bunch).
2 medium Lebanese cucumbers, chopped.
1 Medium tomato, chopped.
White onion ,Sliced.

Dressing:
olive oil
fresh lemon juiceSalt

1) Combine all salad ingredients.
2)Just before serving drizzle with dressing.

I am sending this to BBD#21 (Pizza Party) event started and hosted this month by Zorra .

And to Susan for YeastSpotting.