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A few of my Saudi recipes :)

Posted by on Jan. 21, 2009 at 5:58 AM
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Bukhari Rice
2 cups basmati rice
1 kilo lamb, cubed
6 cups water
2 teaspoons mixed spice
1/4 teaspoon pepper
1 teaspoon ground cardamom
1/4 teaspoon ground carnation
1 teaspoon coriander
1/2 teaspoon ground cinnamon
3 teaspoons corn oil
6 whole cardamoms
6 whole carnation cloves
2 medium onions, sliced
3 garlic cloves, diced
2 medium carrots, sliced
1 small carrot, grated
2 tomatoes, diced
1/4 cup tomato paste
3 bay leaves
2 cinnamon sticks
1/2 cup raisins
1/2 cup mixed nuts, fried

1. Clean and soak rice in warm salted water for 30 minutes. Blend the spices, salt, pepper, cardamom, carnation, coriander and cinnamon in a small bowl. Marinate meat in spices, set aside.

2. In a stock pot on medium heat add oil. Add onions and garlic cooking until golden. Add spiced meat, stirring. Add grated carrots, tomatoes, tomato paste, bay leaves and cinnamon, stirring well. Add water, stir. Raise heat to high and allow mixture to come to a full boil then reduce heat to low. Cook for 1 hour. Add more water if needed during this hour.

3. Add raisins to the broth, stir well. Drain the rice and pour into broth, add water so that surface of rice is covered with broth. Raise to high heat until a full boil comes, cover the pot and simmer on low heat until rice is cooked about 25 minutes.

4. Places the rice and meat in a serving dish, arrange sliced carrots and fried nuts on the top of the mixture.

Yields: 5 servings

Hummus with Foul

This recipe includes two popular Arabic dishes mixed together. This is a very popular Palestinian recipe that you really have to try. Hummus as many of you know is a great dip for anytime of the day while foul is something that we tend to eat for breakfast, together it unstoppable at any time of the day.

A. Hummus:
1 (15 ounce) can of chickpeas
1/4 cup of water
5 tablespoons lemon juice
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 teaspoons olive oil
Pine nuts (optional)

1.Drain chickpeas and set aside liquid from can.

2.Combine chickpeas, water, lemon juice, tahini, garlic and salt in food processor. Add 1/4 cup of water. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

B. Foul:
1 (15 ounce) can fava beans
3 chopped garlic cloves, diced
2 tablespoons tahini
1 lemon
olive oil
1 tablespoon chopped fresh parsley

1. Drain water from beans, rinse beans and add garlic then place on stove top and bring to boil.

2. Drain boiled beans and mash until you get a thick paste. Add lemon juice and tahini, mix together well.

3. Gradually add water until mix becomes to a good consistency.

C. In a large plate add hummus. Make a well in the center of hummus and add foul.
Optional: sprinkle pine nuts, olive oil and parsley on top.

Yields: 12 servings

Salata Hara

Saudi families always have a version on salata hara on their table. This is a sauce made to add on top of your rice or other food's.

1 large tomatoes
1/2 cup fresh coriander
Juice of half a lemon
salt to taste
2 red chili peppers
2 teaspoons baharat spice

1. In a processor add tomatoe, coriander and chili pepper until pureed. Next add the lemon juice, baharat and salt to taste.

Yields: 3 servings

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by on Jan. 21, 2009 at 5:58 AM
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by Group Admin on Jan. 21, 2009 at 12:52 PM

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