BookSumo Press - The New Arabic Cooking
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- Book:The New Arabic Cooking
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The New Arabic Cooking: summary, description and annotation
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Authentic Arabic style meals have mediterranean, North African, and subtle Asian influences.
The New Arabic Cookingis a collection of the simplest and most tasteful Arabic recipes you can learn.
Enjoy handmade delicious meals that will leave you desiring more. The New Arabic Cooking, presents an innovative style of cooking that is unmatched by any cookbook. Discover a method of cooking that is new and original.
The Arabic Style is one to be admired, learn this style, with 50 delicious and easy recipes straight from the heart of the Arabian World.
Remember these recipes are unique so be ready to try some new things.
Here is a Preview of the Recipes You Will Learn:
Lamb & Okra Stew
Honey Almond Cake
Spicy Beef Kababs
Lamb Burgers Filled Pita Breads
Lamb Koftas in Tahini Sauce
Much, much more!
Pick up this cookbook today and get ready to make some interesting and great tasting Arab meals!
Related Searches: Arab cookbook, Arab recipes, Arab cuisine, Arab food, arabic cooking, arabic recipes, mediterranean cookbook
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The New Arabic Cooking
Authentic Arabic Cooking
By
Umm Maryam
Copyright by Saxonberg Associates
All rights reserved
Published by
BookSumo, a division of Saxonberg Associates
http://www.booksumo.com/
Stay To the End of the Cookbook and Receive.
I really appreciate when people, take the time to read all of my recipes.
So, as a gift for reading this entire cookbook you will receive a massive collection of cultural recipes.
Read to the end of this cookbook and get my Cultural Cookbook Box Set for FREE !
This box set includes the following cookbooks:
- A Kitchen in Morocco: Classical Moroccan Recipes
- The Biryani Bash: A Collection of the Most Unique Biryani Recipes
- Easy Samosa & Pot Pie Recipes
Remember this box set is about CULTURAL cooking.
In A Kitchen in Morocco you will learn many classical Moroccan dishes like: Tagine (Spicy Mediterranean Chicken), Classical Moroccan Couscous, Peanut Soup, Moroccan Chicken , and so many others.
Then we go on to The Biryani Bash . Where you will learn ALL of the different ways to prepare biryani like: Vegetable Biryani, Vermicelli Biryani, Coconut Biryani , and so many more!
Finally in Easy Samosa & Pot Pie Recipes we tackle one of my favorite Indian side dishes: Samosas . Cooking samosas is actually quite easy if you follow these methods!
So stay till the end and then keep on cooking with my Cultural Cookbook Box Set !
Umm Maryam is a self-proclaimed lover of culture. She focuses her time on writing books about different countries in the Arab and Asian world.
For a complete listing of all my books please see my author page at:
http://amazon.com/author/ummmaryam
Welcome to The New Arabic Cooking where you will be introduce to a new and innovative style of Arab cooking that is unmatched in other cookbooks.
The point of this cookbook is introduce you to a hybrid style of Arabic cooking where the dishes are simple to make yet complex in their tastes.
These are traditional Arabic recipes from all the Arabian Peninsula. But have been modified for simplicity. Everyone should enjoy traditional Arab food and not have spend hours in the kitchen to do it.
I hope you are ready for an Arab adventure. We will start with the most basic of Arab meals lamb and okra, two dishes that are universally popular throughout Arabia and particularly Egypt.
So I hope you are ready to start cooking. Lets go!
If you find that something important to you is missing from this book please contact me at .
I will try my best to re-publish a revised copy taking your feedback into consideration and let you know when the book has been revised with you in mind.
: )
Umm Maryam
ALL RIGHTS RESERVED. NO PART OF THIS BOOK MAY BE REPRODUCED OR TRANSMITTED IN ANY FORM OR BY ANY MEANS. PHOTOCOPYING, POSTING ONLINE, AND / OR DIGITAL COPYING IS STRICTLY PROHIBITED UNLESS WRITTEN PERMISSION IS GRANTED BY THE BOOKS PUBLISHING COMPANY. LIMITED USE OF THE BOOKS TEXT IS PERMITTED FOR USE IN REVIEWS WRITTEN FOR THE PUBLIC AND/OR PUBLIC DOMAIN.
cup(s) | C. |
tablespoon | tbsp |
teaspoon | tsp |
ounce | oz |
pound | lb |
*All units used are standard American measurements
Ingredients
- 2 lbs fresh okra
- 1 -1 1/2 lb lamb stew meat
- 3 large chopped tomatoes
- 1 large chopped onion
- 6 diced garlic cloves
- 1/4 C. olive oil
- 2 C. water
- 3 tsps salt
- 1 tsp black pepper
- 1/2 tsp allspice
- 1/2 C. chopped fresh cilantro
Directions
- Set your oven to broiler.
- Wash the okra and dry completely before trimming.
- Drizzle the okra with some oil and cook under the broiler till browned lightly.
- In a large pan, heat the olive oil and saut the lamb, onion, garlic, spices and salt till the meat is browned.
- Stir in the water and bring to a boil and reduce the heat to low.
- Simmer, covered till the meat becomes tender
- Stir in the tomatoes, okra and cilantro and simmer, covered till the preferred doneness of the okra.
- Serve hot.
Amount per serving: 6
Timing Information:
Preparation | 1 hr |
Total Time | 1 hr |
Nutritional Information:
Calories | 272.1 |
Fat | 16.9g |
Cholesterol | 40.0mg |
Sodium | 1212.7mg |
Carbohydrates | 18.1g |
Protein | 14.9g |
* Percent Daily Values are based on a 2,000 calorie diet.
Ingredients
- 4 small English seedless cucumbers
- 4 medium tomatoes
- 1/2 C. finely chopped parsley
- 1 small finely diced onion
- 1 tsp salt
- 1 medium lemon, juice of
- 1 tbsp olive oil
Directions
- In a large bowl, chop the tomatoes, cucumber, onion and parsley.
- Add the remaining ingredients and toss to coat well
- Serve immediately with rice.
Amount per serving: 4
Timing Information:
Preparation | 10 mins |
Total Time | 10 mins |
Nutritional Information:
Calories | 72.6 |
Fat | 0.6g |
Cholesterol | 0.0mg |
Sodium | 597.8mg |
Carbohydrates | 17.0g |
Protein | 3.3g |
* Percent Daily Values are based on a 2,000 calorie diet.
Ingredients
- 2 C. basmati rice
- 1 C. vermicelli, broken into 1-inch pieces
- 3 1/2 C. hot chicken broth
- 1 tsp salt
- 1/4 C. vegetable oil
Directions
- In a skillet, heat oil on low heat and stir fry the vermicelli till golden brown.
- Add the rice, broth and salt and bring to a boil.
- Simmer, covered for about 20 minutes or till the liquid is absorbed.
Amount per serving: 4
Timing Information:
Preparation | 5 mins |
Total Time | 25 mins |
Nutritional Information:
Calories | 496.8 |
Fat | 17.5g |
Cholesterol |
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