Moez Ageeb - Arabian Gulf Food Recipes

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Arabian Gulf Food Recipes

Moez Ageeb

Contents

1

Introduction

A rabian Gulf Food Recipes is a book contains 30 recipes from Arab Gulf area. I wish you enjoy every recipe in it.

2

Shrimp Kabsa Stuffed Bell Peppers

I ngredients 500 g shrimp, peeled, raw, de-shelled & de-veined 6 large green bell pepper or 900 g 2 tablespoons vegetable oil 1 large onion or 200 g, finely chopped 1 tablespoon tomato paste 2 medium tomatoes or 200 g, peeled and chopped 2 cubes MAGGI Chicken Bouillon or 20 g 2 cups water or 500 ml, hot 2 small chili pepper, green, chopped 1 teaspoon ground cumin 1 cinnamon stick 2 teaspoons ground cardamom 1 cups basmati rice or 300 g pinch of salt pinch of ground black pepper P reparation Prepare Bell Peppers by cutting open the top and removing seeds and membrane from inside. Discard seeds and membrane, stand peppers and tops in a large oven proof pan and set aside. In a medium size pot, heat Vegetable Oil and cook Onions over medium heat for 5-6 minutes until translucent. Add Tomato Paste and saut for another minute.

Add Tomatoes, MAGGI Chicken Bouillon , Water, Chili Pepper, Cumin powder, Cardamom powder, Cinnamon stick and Shrimp and Cardamom powder and cook with constant stirring for 3-4 minutes or until the shrimp is turning pink. Add rice, and stir gently. Bring to boil and cook covered over low heat for 15 minutes or until the rice somehow cooked with some liquid in the bottom of pot. Divide moist rice mixture equally and stuff (3/4 full) the inside each Bell Pepper, do not press down and/or over fill as the rice will expand while baking. Cover with tin foil and bake in a 175c oven for 30 minutes. Serve hot.

3

Mutabbag Bel Laham

I ngredients F or pastry : cups all purpose flour or 600 g 1 teaspoon salt 2 tablespoons sugar 2 tablespoons vegetable oil 1 cups water or 300 ml F or stuffing : tablespoons vegetable oil 500 g minced lamb 1 medium onion or 150 g, finely chopped 2 cloves garlic, crushed teaspoon ground cinnamon teaspoon ground cloves teaspoon ground cumin cup water or 125 ml, hot 2 cubes MAGGI Chicken Bouillon or 20 g 2 eggs, slightly beaten cup spring onions or 40 g, chopped 1 small tomato or 100 g, peeled & diced P reparation In a mixing bowl, combine Flour, Salt and Sugar, adding Oil and Water gradually until smooth and soft dough is formed.

3

Mutabbag Bel Laham

I ngredients F or pastry : cups all purpose flour or 600 g 1 teaspoon salt 2 tablespoons sugar 2 tablespoons vegetable oil 1 cups water or 300 ml F or stuffing : tablespoons vegetable oil 500 g minced lamb 1 medium onion or 150 g, finely chopped 2 cloves garlic, crushed teaspoon ground cinnamon teaspoon ground cloves teaspoon ground cumin cup water or 125 ml, hot 2 cubes MAGGI Chicken Bouillon or 20 g 2 eggs, slightly beaten cup spring onions or 40 g, chopped 1 small tomato or 100 g, peeled & diced P reparation In a mixing bowl, combine Flour, Salt and Sugar, adding Oil and Water gradually until smooth and soft dough is formed.

Cover and rest in a warm place. Heat Vegetable Oil in a sauce pan, add Minced Meat and lightly brown, add Onions, Garlic and spices and saut until meat is fully cooked and onions are translucent. Add Water, MAGGI Chicken Bouillon and simmer on medium heat until all liquid is absorbed. Add beaten Eggs, Green Onions, and Tomatoes and mix, insuring an even distribution of all ingredients. Divide dough into golf size balls and roll out each piece into a thin flat layer Place a spoonful of the filling in the center of the dough and fold over the edges to form a square shape. recipe ends

4

Spaghetti with Yoghurt and Meat

I ngredients 500 g spaghetti, cut into 10cm lengths 3 tablespoons vegetable oil 1 large onion or 200 g, finely chopped 500 g minced beef 2 teaspoons ground cumin 1 teaspoon ground black pepper 2 cube MAGGI Chicken Bouillon or 20 g cup water or 125 ml, hot 3 tablespoons butter 3 cups yoghurt or 750 g 3 cloves garlic, crushed cup fresh parsley or 30 g, finely chopped P reparation Boil the Spaghetti according to package directions. recipe ends

4

Spaghetti with Yoghurt and Meat

I ngredients 500 g spaghetti, cut into 10cm lengths 3 tablespoons vegetable oil 1 large onion or 200 g, finely chopped 500 g minced beef 2 teaspoons ground cumin 1 teaspoon ground black pepper 2 cube MAGGI Chicken Bouillon or 20 g cup water or 125 ml, hot 3 tablespoons butter 3 cups yoghurt or 750 g 3 cloves garlic, crushed cup fresh parsley or 30 g, finely chopped P reparation Boil the Spaghetti according to package directions.

Strain and keep aside. Heat the Vegetable Oil and fry the Onions, Minced Meat, Cumin and Black pepper for five minutes. Add MAGGI Chicken Bouillon and water and simmer for another five minutes until most of the stock has been absorbed. Melt Butter in a large sauce pan, add spaghetti to the saucepan and stir with butter over heat for five minutes, and transfer spaghetti in a baking dish. Mix Yogurt with Garlic, pour over the spaghetti. Cover this with cooked minced meat mixture, and chopped Parsley.

Bake in a pre-heated oven at 175c for 15 minutes, Serve hot.

5

Turkey Harees

I ngredients 4 cups pearl wheat or 650 g, soaked over night 6 cups water or 1 liters, cold 6 cups water or 1 liters 700 g turkey, with bones 2 cubes MAGGI Chicken Bouillon or 20 g 1/3 cup fresh cream or 60 g 3 tablespoons ground cinnamon 3 tablespoons granulated sugar P reparation In a Harees pot, bring to boil 1500ml of water, add Turkey meat and MAGGI Chicken Bouillon , cover and simmer for 90 minutes. Skim the froth from time to time. Wash and drain the soaked wheat, add to the pot, cover and cook on very low heat for another 90 minutes, stirring from time to time. Remove the turkey meat, shred into strips and discard the bones. Return shredded turkey back in the pot, mash the mixture together insuring a consistent texture and let cook for another 30 minutes.

Stir in cream and insure smoothness. Mix Sugar and Cinnamon together and set aside. Pour the harees into a plate, sprinkle cinnamon and sugar mixture on top of the harees. Serve hot.

6

Saudi Dough with King Fish

I ngredients F or the dough : cups all purpose flour or 350 g 1 egg, lightly beaten cup NIDO Full Cream Milk Powder or 25 g 5 tablespoons vegetable oil 1 tablespoon salt cup water or 150 ml F or the stuffing : 00 g king fish , cut into 2cm cubes cup lemon juice or 50 ml 30 g tamarind paste cup water or 50 ml, hot 1 tablespoon vegetable oil 1 medium red onion or 150 g, finely chopped 6 cloves garlic, finely chopped 1 medium tomato or 300 g, finely chopped 2 cubes MAGGI Chicken Bouillon or 20 g cup water or 125 ml, hot 1 tablespoon chilli flakes 1 cup coriander leaves or 50 g, finely chopped cup pine seeds or 50 g, roughly chopped

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