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).

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

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).

Khiar be laban (cucumber with minted yogurt )

Recipe by:zainab

3 Cucumbers,Chopped.
2 Cups yogurt
1/2 teaspoon dried mint
Pinch of salt, to taste

Combine all the ingredients in bowl, cover, refrigerate, until you serve .

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

Fattoush (Mom's Way)

1 pita, cut into small squares.
1 medium lettuce, chopped.
3 large tomatoes, chopped.
1/2 -1 cup parsley, chopped.
1/2-1 cup mint, chopped.
2 medium Lebanese cucumbers, chopped.
1 medium carrot, shredded
2-3 scallions, sliced (Optional).
1/2 cup black olives.
1/2 cup green olives.

Dressing:
2 Tablespoon olive oil.
Juice of two lemon.
Salt to taste.

1)Preheat oven to 350 F, place pita on a baking sheet,& bake until crisp, about 10 minutes.

2)Add all ingredients to bowl, mix until combined. Drizzle with dressing, top with pita chips.

Best made just before serving.

Zainab's Home Made Zaatar Mix

Recipe by:zainab


Zaatar Seasoning:dry blend of roasted sesame seeds,thyme and sumac,available in Arabic specialty shops.


My Mix:

1 cup dried thyme.
3 tablespoons sumac.
1 teaspoon salt.
1\4 cup roasted sesame seeds.
1\2 teaspoon Lemon salt.

Walnut & Coconut Meedo's Cake

Recipe by:meedo

This is my entry for bbd #10 - breakfast breads hosted by Baking a Sweet Life .

* For Cake:
1 cup whole wheat flour.
1 cup white flour.
1/2 cup sugar.
1 Tablespoon baking powder.
1/2 teaspoon baking soda.
1/4 teaspoon salt.
3 Tablespoons shredded coconut.
1 egg.
1/4 cup low fat yogurt.
1/4 cup low fat milk.
1 teaspoon vanilla extract.
2 Tablespoons oil.

*Coconut & Walnut Topping:
1/3 cup walnut.
3 Tablespoons shredded coconut.
1/4 cup low fat cream cheese.
Vanilla powder or vanilla extract.
3 Tablespoons oat.
2 Tablespoons sugar.


*1 Tablespoon sugar for sprinkling.


1) Mix all cake Ingredients & press the mixer onto a 9-inch glass pie plate, press firmly into the edges.

2) Mix all topping Ingredients then sprinkle the mixer over the cake to cover completely.

3) Sprinkle 1 Tablespoon of sugar on the top.

4) Bake for 18 minutes at 350 F, & another 10 minutes at 375 F.

Mom's Roasted Chicken with Two Color Basmati Rice

For Chicken:

2 whole chickens, each cut to 4.
olive oil.
1/8 teaspoon ground turmeric.
1/2 teaspoon Arabic gulf mix spice.
1/2 teaspoon Saudi Kabsa spice.
Fresh ground black pepper.
Salt to taste.

1) Season Chicken with olive oil & spices, place Chicken in roasting pan (roast 40-50 minutes) in 350 F oven.


For Basmati Rice:

First * Carrot Basmati Rice:

1 cup basmati rice.
1 medium carrot, shredded.
1/2 teaspoon Saudi Kabsa spice.
Fresh ground black pepper.
Salt to taste.
1 1/2 cup chicken stock.

Second* Herbs Basmati Rice:

1 cup basmati rice.
1/2 cup parsley, chopped.
2-3 scallions, sliced.
Fresh ground black pepper.
Salt to taste.
1 1/2 cup chicken stock.
1/8 teaspoon ground turmeric.


To cook the rice:
First * in a deep pan add all ingredients, bring to boil, simmer cover, and cook on a very low heat for 12-20 minutes.

Second* in another deep pan Heat oil ,add scallions, cook, and stirring until scallions is just soft, then add all ingredients except turmeric, bring to boil, simmer cover, and cook on a very low heat for 12-20 minutes than Sprinkle with turmeric (don't mix) to get the Yellow color & cover the pan.

Salata Hara

Recipe by:zainab



3 chopped tomatoes.
1/2 cup fresh coriander.
Juice of half a lemon
salt to taste.


To make Salata Hara:
Blend or process chopped tomatoes+ fresh coriander until pureed than add the lemon juice & salt to taste.

Baba Ghanoush (moutabal al batnjan)

Recipe by:zainab

I got alot of requests for Baba Ghanoush (moutabal al batnjan) recipe by email ,so I finally did it I hope every one request it try it & likes it .

800 g small eggplants (roasted).
1/4 cup low fat yogurt.
1/8 cup fresh lemon juice.
1-2 clove garlic, crushed.
1/4 cup tahini.
3/4 -1 teaspoons salt.
1/2 cup fresh coriander.

1) Pierce eggplants in several places with a skewer.

2) Place whole eggplants on oven tray. Bake, uncovered in 450 F about an hour or until soft; cool 30 minutes.

3) Peel eggplants, chop flesh; discard skins.

4) Blend or process eggplants flesh with remaining ingredients until combined.

5) Sprinkle with chopped parsley or coriander and Serve with pita bread or try it with my quick flat bread.

Quick 10 Minutes Dough flat bread

Recipe by:zainab

Makes 4 large or 8 small.

1 recipe 10 Minutes Dough ( I use 2 whole wheat flour cups +3 white flour cups in this recipe).

1) Preheat the oven to 550F.

2) Divide dough into 4 or 8 pieces.

3) Shape each piece into a ball.

4) Roll each piece to round.

5) Place onto oven trays or hot baking surface for 2-3 minutes.

Daqous (Arabic Gulf Spicy Tomato Sauce)

Recipe by:zainab

3 chopped tomatoes.
2 teaspoons tomato paste.
Salt and Fresh black ground pepper.
Pinch of red hot pepper.
1 teaspoon olive oil.
1/2 teaspoon Arabic gulf mix spice.
1/4 teaspoon Daqous spice.


1) In a pot, add chopped tomatoes, tomato paste, olive oil and spices.


2) Cook the sauce, uncovered, on low heat for about 15-20 minutes or until tomatoes crushed & the sauce texture thickened.

3) Serve with any Arabic gulf rice dish.

Try it with:Zainab's Easy Saudi Kabsa.

Saudi Kabsa Mix Spice

Recipe by:zainab

For Saudi Kabsa Mix Spice you will need to use Equal amounts of:

*Turmeric.
* Red pepper.
* coriander seeds.
* black peppercorns.
*whole cloves.
*Black cardamom pods.
*Fennel seeds.
*Ginger.

1) Blend or process spices together until crushed.

* You can use ground spice and mix it together.

If you want your mix spice not too hot , just make only half the amount of Red pepper & black peppercorns.

you can use it in all Arabic gulf dish or in rice dish.
try it in:

Zainab's Easy Saudi Kabsa.

Zainab's Easy Saudi Kabsa

Recipe by:zainab

6 thin chicken cutlets.
Salt and Fresh black ground pepper.
olive oil.


3 cups basmati rice.
4 1/2 cups water or chicken stock .
1 teaspoon Arabic gulf mix spice.
1 teaspoon Saudi Kabsa spice.
1/8 teaspoon ground turmeric.
2 teaspoons salt.


1) Heat a grill pan over high, season cutlets with olive oil, salt and pepper, cook 3 minutes per side.

2) To cook basmati rice: In a deep pan add all ingredients, bring to boil, simmer cover, and cook on a very low heat for 12-20 minutes.

3) Serve chicken cutlets & basmati rice with Daqous + and green salad.

Sambosa Helwa (Mini Sweet Sambosa)

Recipe by:meedo

1 package mini sambosa pastry leaves.


For the filling:
1 cup of finely chopped pistachios.
1/2 cup sugar.
1/2 teaspoon ground cardamom.
2 to 4 tablespoons rose water.
1/8 teaspoon blossom water.
Pinch of saffron threads (crushed).


Sealing dough:
Mix 2 tablespoon of flour with water to make sticky Paste.

1)Mix all the filling ingredients.

2)Place the pastry in your hand, take the left edge and fold it to the right side, next fold it to the left side to get a cone shape.

3)Fill cone with half a teaspoon of filling, seal the cone by repeating the same moves (left and right) close the edge with the sealing dough.

4)Bake at 350 F until golden brown.

Cardamom & Saffron Pudding

Recipe by:zainab

I made this Pudding for SHF#38 -The Proof is in the Pudding hosted by zorra from kochtopf .

Sugar High Friday the monthly event created by Jennifer, from Domestic Goddess.

3 1/2 cups low fat evaporated milk.
3/4 cup water.
6 cardamom pods .
1/8 teaspoon crushed saffron threads or pinch .
4-5 Tablespoons sugar.
5-7 Tablespoons corn starch.
2 Tablespoons rose water.
1-2 Tablespoons qaimar (Optional).

1)Using mortar and pestle,lightly crush cardamom.

2)Combine cardamom ,Saffron,water & Milk in pan, stir over low heat;simmer until boil.

3)Strain into medium pan discard cardamom pods, stir in sugar+ corn starch,stir constantly over heat until mixture boils and thickens.

3) Remove from heat,than stir in rose water and qaimar.

4) Pour into small glass bowls.

5)serve it warm or cold .

Topping Options:

*chopped pistachio.
*Strawberries,sliced.
*Nuts Cardamom & Saffron mix.

For (Nuts Cardamom & Saffron mix):
Toasted crushed nuts + pinch of ground cardamom +crushed saffron threads .