464 kabsa arabian fragrant Recipes

dried ful , small-size bean, rinsed and drained, water, ripe tomato, chopped, garlic, peeled and crushed, chopped parsley, peeled and thinly sliced yellow onion, dressing, olive oil, juice of 1 lemon, salt and freshly ground black pepper to taste

whole peppercorns, whole allspice, ground cinnamon, ground nutmeg, honey, lightly salted mixed nuts (1-1/4 lb), sugar

asparagus, salt, peanut oil (fragrant) or 3 tsp olive oil, shallots, peeled and minced, parsley, finely chopped

meat filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., percent lean ) ground beef, ground pork, reserved chopped caramelized onions (see step 3 of polish dumplings, related), minced fresh parsley leaves, minced fresh chives, egg white , lightly beaten, salt, ground black pepper, instructions, mix all of the ingredients together in a medium bowl until uniformly combined. use right away to fill pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., mushroom filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., white mushrooms , wiped clean and quartered, unsalted butter, garlic cloves , minced or pressed through a garlic press (about 1 tbsp), dried porcini mushrooms , rinsed and minced, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), sour cream, minced fresh parsley leaves, ground black pepper, instructions, pulse the white mushrooms in a food processor until finely chopped , about 15 pulses; transfer to a bowl and set aside. melt the butter in a 12-inch nonstick skillet over medium heat until shimmering. add the garlic and cook until fragrant, about 30 seconds. stir in the processed mushrooms, porcini mushrooms, and 1/4 tsp salt. cover, turn the heat to medium-low, and cook, stirring occasionally, until the mushrooms are wet and wilted, about 7 minutes., uncover, increase the heat to medium-high heat, and continue to cook until the mushroom liquid has evaporated and the mixture clumps and is starting to brown, about 7 minutes., add the reserved chopped caramelized onions. stir in the sour cream and cook until the mixture is sticky and cohesive but not wet, about 30 seconds. transfer the mixture to a bowl; cool slightly. stir in the parsley and season with salt and pepper to taste before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., potato and cheese filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., while we prefer the flavor and texture of farmer s cheese here, an equal amount of ricotta cheese can be substituted. use either a food mill or a ricer to process the cooked potatoes for the filling; do not use a food processor or the filling will have a gummy texture. rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings., russet potato (about 9 oz), peeled and sliced 3/4 inch thick, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), cheddar cheese , shredded (about 1/3 cup), farmers cheese (about 1/4 cup) (see note ), unsalted butter, ground black pepper, instructions, cover the potatoes by 1 inch of water in a large saucepan and add 1 tbsp salt. bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. drain the potatoes into a colander., a food mill or ricer over a medium bowl and process the potatoes into the bowl. add the caramelized onions. stir in the cheeses and butter until incorporated and season with salt and pepper to taste. cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.

turmeric, coriander seed, black peppercorns (1/2 tbsp if you don tsp want it hot), black cardamom pod (i left this out , they are not to be substituted with green cardomom), ginger, fennel seed (we prefer this without as we don tsp like fennel flavour. you will be able to taste it.)

butter, chicken, cut into 8-10 pieces, onion, finely chopped, garlic cloves, minced, tomato puree, canned chopped tomatoes , un-drained (or fresh), carrots, grated, grated nutmeg, ground cumin, ground coriander, salt & freshly ground black pepper, water, chicken stock cube, basmati rice (don tsp rinse or soak this), raisins, almonds, toasted, saffron, ground green cardamoms, ground cinnamon, ground allspice, white pepper, ground dried limes

whole baby chicken, cut into 4, olive oil, turmeric, baharat ( aka middle east mixed spices - the real mix), kabsa spice mix (saudi ), salt, cilantro , springs

boneless skinless chicken breasts, pounded thin, sea salt, fresh ground pepper, olive oil, white basmati rice, chicken stock (i use just a little less for what i find perfect rice), middle eastern mixed spice (baharat aka middle east mixed spices - the real mix), kabsa spices (saudi kabsa spice mix), turmeric, salt, canned tomato puree (or basic nomato sauce (tomato free tomato sauce) to be tomato free), tomato paste (none if you are tomato free), salt, fresh ground pepper, olive oil, middle eastern mixed spice (baharat aka middle east mixed spices - the real mix), ground cumin, tahini, garlic cloves, crushed, chicken stock , if needed (or water)

fish fillet, cut into smallish large pieces, water, tomato paste, garlic cloves, white onion, diced, rice (i use basmati and am sure to soak it the required mount of time), water, vegetable bouillon cube (i use homemade vegetable stock), arabic mixed spice (baharat aka middle east mixed spices - the real mix), sea salt & freshly ground black pepper, to taste, butter, pine nuts , toasted in a dry frying pan, fresh cilantro

whole chicken, cut into 8 pieces, basmati rice, washed and rinsed, sunflower oil, bay leaves, chicken bouillon cube, onion, diced, garlic cloves, diced, green cardamom pods, whole, cinnamon sticks, black limes, cumin, coriander, salt, pepper, ginger, cardamom, ground, tomato sauce, hard-boiled eggs (optional), pine nuts and raisins (optional)

flour, sugar, baking powder, baking soda, salt, nutmeg, cocoa, crisco cooking oil, sour milk, vanilla extract, lemon extract, eggs

fresh cabbage, washed and shredded, red capsicums , cut into juliennes, tomatoes, cut into 1 inch size cubes, garlic paste, sugar, fresh pineapple, cut into 1 inch size piece., salt, black pepper, tomato sauce, fresh cream

dried ful beans, rinsed and drained (small sized bean), water, ripe tomato, chopped, garlic, peeled and crushed, chopped parsley, yellow onion, peeled and thinly sliced, olive oil, lemon , juice, salt and pepper

garlic cloves, finely chopped, olive oil, mint leaf, finely chopped, natural yogurt, black pepper, salt, cucumbers, seeded and sliced, yellow lemon, cut in slices, mint leaves , for decoration

big onions, peeled, salt , to taste, sugar, wine vinegar, chopped mint leaves

flour , sifted, baking powder, salt, dates, pitted and cut in eighths (raisins or other dried fruit can be used) (optional), semisweet chocolate morsel, lemon rind, grated, eggs, sugar

quick-cooking rice cereal (1/2 minute to cook), minced onion, minced garlic, tomato paste, beef broth, grain white rice, ground lean (7% fat or less) beef, salt, pepper, chopped fresh mint leaves, chopped parsley, lemon juice

cooking oil, onions, sliced, chicken, cut up, tomato puree, tomatoes, chopped, garlic cloves, crushed, water, carrots, grated, grated rind of 1 orange , just the orange layer and none of the white, cinnamon, cardamom pods, salt & pepper, grain rice, raisins, sliced almonds, toasted