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

Albokary (Saudi dish)

Recipe by:zainab

2 whole chickens, each cut to 4.
1-2 Tablespoons olive oil.
3 large onions, finely chopped.
3 cloves garlic, crushed.

Whole Spices
4 cinnamon sticks.
8 whole cloves.
8 whole cardamom pods.
2 shaiba leaves.
1 teaspoon black peppercorns.
1 teaspoon cumin seeds.

pinch of nutmeg.
Fresh ground black pepper .
1 teaspoon salt or to taste.

3 cups basmati rice.
1 cup tomato juice.
3 1/2 cups water.

1) Heat oil in large pan; cook onions until browned, than add garlic and stir

2) Add chicken, salt, ground black pepper and Whole spices, stir, cook, until chicken brown, simmer cover, for 20 minutes per side.

3) Remove chicken from the pan.

4) To cook the rice: add rice to same pan you cook chicken in, just discard cinnamon sticks + shaiba leaves.

5)Add tomato juice +water + salt to basmati rice and bring to boil, simmer cover, cook on a very low heat for 12-20 minutes.

6) Serve with Salata Hara.

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.

Zainab's Chicken & Vegetable Biryani

Recipe by:zainab

we celebrate International Women's Day in March 8 with yellow food.

zorra invited us to cook something yellow.

so I hope that my recipe consider as yellow.

For Chicken & Vegetable Biryani .

1 Medium carrot, chopped to small cubes.
1 Medium potato, chopped to small cubes.
1 Medium zucchini, chopped to small cubes.
Or you can use 1 bag frozen Vegetable.

1-2 Tablespoons olive oil.
2 large onions, finely chopped.
2 cloves garlic, crushed.
1 Tablespoon fresh ginger peeled and finely grated.
1/2 cup parsley, chopped.
1/2 cup mint, chopped.
180 g low fat yogurt.
2 tablespoons tomato paste.
Juice of one lemon.
2 whole chickens, each cut to 4 (or you can use meat or Fish or shrimp)
1 Tablespoon ground garam masala.
1 teaspoon curry powder.

Whole Spices
2 cinnamon sticks.
3 whole cloves.
4 whole cardamom pods.


3 cups basmati rice.
Water for boiling the rice.
1 cinnamon stick.
8 whole cardamom pods.
1 Tablespoon salt.
1 Tablespoon Oil.

* soak:
2 Tablespoons Boiled water.
1 Tablespoon rose water.
Pinch of saffron .

1) Heat oil in pan, add chopped Vegetable and brown them, then remove to a plate.

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

3) Add chicken, salt, ground garam masala, curry powder and Whole spices, stir, cook, until chicken brown, simmer cover, for 20 minutes per side.

4) Mix yogurt with tomato paste & lemon Juice, than add it to the chicken.

5) Add browned Vegetable parsley, & mint ,cook for 10 minutes.

6) To cook rice: in a deep pan bring to boil water with 1 tablespoon salt, cinnamon stick, cardamom pods and 1 tablespoon oil, add basmati rice, and boil it for 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 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 or green salad.

Mom's Lamb Saudi Kabsa

1 Kg diced Lamb.
Fresh ground black pepper.
Olive oil.


3 cups basmati rice.
4 1/2 cups water or Beef stock.
1/8 teaspoon ground turmeric.
2 teaspoons salt.


1) Heat oil in pan, add diced Lamb in batches, season with fresh ground black pepper, cook until browned all over.

2) Lower the heat & cook the meat, covered until lamb is tender.

3) Add basmati rice, water, turmeric & salt to pan with meat , bring to boil, simmer cover, and cook on a very low heat for 12-20 minutes.

4) Serve Lamb Kabsa with Salata Hara or Daqous + and green salad.

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.

Daqous mix spice

Recipe by:zainab

1 cup wheat
250 g dried red hot pepper.
1/2 cup cumin seeds.
1/4 cup Coriander seeds.
1/4 cup Sesame seeds.
1/2 Tablespoon salt.
5 dried cloves garlic.


1) Cook wheat in heated dry frying pan until lightly changed color to red.


2) Cook spices, one at a time, in heated dry frying pan until fragrant.

3) Blend or process spices together until crushed.

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.

Maraq al Dajaj (Chicken & Potato Stew)

Recipe by:zainab

2 whole chicken cut to 4 each.
1-2 Tablespoons olive oil.
1Tablespoon grated fresh ginger.
2 medium onion, chopped.
3 cloves garlic, crushed.
2 medium potatoes, peeled, chopped.
2 medium carrots , peeled, chopped.
6 medium tomatoes, chopped (about 774g).
2 teaspoons curry powder.
1/2 teaspoon ground garam masala.
2 teaspoons salt.
1/2 teaspoon Arabic gulf mix spice.


1)Sauté onion, with olive oil , cook 7-8 minutes, than add garlic, ginger.

2)Add chicken, salt, and spices, stir, cook, until chicken brown, simmer cover, for 20 minutes

3)Add chopped tomatoes, potatoes, , and carrots ,and simmer cover, for 15-20 minutes.

4) Serve with (Yellow basmati rice & peas) and green salad.


To make Yellow Basmati rice & peas.

3 cups basmati rice.
4 1/2 cups water.
1/2 frozen peas.
3 Scallions,finely chopped.
1/2 cup fresh parsley or coriander, finely chopped.
1 teaspoon ground turmeric.
1 teaspoon salt.

1)In a deep pan add all ingredients, bring to boil, simmer cover, cook on a very low heat for 12-20 minutes.

Chicken biryani

Recipe by:meedo

Arabic Gulf Cuisine is similar to Indian Cuisine with little difference in Spices. for example indian add alot of chilli and curry paste to biryani to make it hot ,but in arabic gulf we don't .

1 whole chicken cut to 4-6.
1 teaspoon salt.
1 teaspoon curry powder.
1/4 teaspoon ground black pepper.
1/2 teaspoon ground turmeric.
4 whole cardamom pods.
6 whole cloves.
6 black peppercorns.
1 bay leave.
1 cinnamon stick.
1 large onion, finely chopped.
2 cloves garlic, crushed.
2 teaspoons grated fresh ginger.
1 large carrot sliced.
1 large potato, chopped.
1 tablespoon tomato paste.
1/4 cup yogurt.
1/4 cup water.
1 small tomato chopped.
1/2 frozen peas.
1/4 cup fresh parsley or coriander, finely chopped.

3 cups basmati rice.
Pinch of saffron soaked in 1/4 cup rose water.

1)Sauté onion, with olive oil add garlic, ginger, whole spices, stir, cook 5 minutes.

2)Add chicken, salt, ground spices, stir, cook, until chicken brown, add chopped tomato, tomato paste, yogurt, water, and simmer cover, for 30 minutes.

3)In small pan shallow fray potato and carrot.

4)After 30 minutes add potato and carrot to the chicken mixture cooked for 5 minutes then add peas, cooked until all the vegetables are tender.

5)Make basmati rice:in a deep pan bring to boil water with 1 tablespoon salt, and 1 tablespoon oil, add basmati rice, and boil it for 8 minuets. Remove from heat and Rinse the rice from any excess water, put it back to the same pan.

6)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 all over the rice, sprinkle fresh parsley on top, cover with parchment paper and aluminum paper, bake in preheated oven 350 F for 20 to 25 minutes.

7)Serve it with cucumber and yogurt mint salad.