Salieg-Saudi Rice Dish Recipe
Ingredients: A chicken, one glass Sunwhite rice "Egyptian rice",
2 glass American rice, water for cooking the rice,
2 spoons of butter,
3\4 glass powder milk with 2 glass water to melt it,
3\4 spoon white maggie [chicken bouillon powder]( I do not know if it is available here, anyway, I have plenty so I will be happy to give you ),
3 pieces of mustakka [gum arabic- available at middle-eastern grocers] (it is like a flavor, not really important. I do not know if it is available here I honestly do not have it).
How to cook it?
Cut the chicken into two pieces,
put them in a pot and put some water to cook then turn the stove into low for half an hour with the salt and white maggie.
Then put the chiken inside the oven to have it grill it ( becomes red).
Put the rice in a pot and cook it with the chicken sauce, ( left water).
When the rice absorbs the water turn fire into extremely low. It is important to have the rice not burned at the bottom of the pot because it affects the taste of the salieg.
Keep stirring the salieg from minute to minute and keep adding boiled water into it.
At the end, mix the milk with the water and add it to the mixture.
Put the butter. Melt the musstakah with little water and add it to it 10 min. before turning the stove off. Immediately serve it with salad. Note: it is important to serve it immediately because it changes and becomes sticky.
Breaded Chicken Recipe
1.one small chicken ( hen)
2. half tea spoon salt
3. a bench of black pepper
4. half table spoon zattar
5. two table spoons chopped cilantro
6. half cup bread crumbs
7. two table spoons of Parmeasan chesse (mix all from 2 till 7) 3.1/4 cup of butter & two tbl spoons of garlic
How to cook it?
1.wash the chicken ....cut it into 8 pieces....
2.dip it into mixture one (from 2 till 7)
3.fry the garlic w/ the butter then dip the chicken in this mixture
4.dip the chicken again in the previous mixture( from mixture 2 till 7) Bake in 350 for almost 50 min. that is all....
Tropical Chicken Recipe
2 green onions,
thinly sliced 1 clove garlic,
minced 1/2 tsp.
salt 2 tbsp.
lime juice 1 tsp.
grated lime peel 1 tbsp.
grated ginger or 1 tsp. powdered ginger
2 cans (15 oz.) black beans
4 chicken thighs
4 chicken drumsticks
Place chicken, skin side up in an ungreased baking pan.
Bake at 375' uncovered for 40 minutes.
Mix all other ingredients and spoon over chicken.
Cover and bake 30 minutes more.
The original recipe called for a cup of diced mango too.
2 cups of milk (warm) OR 6 Tbs of Nido milk in 2 cups of warm water .
1 Tbs yeast 1/3 cup vegetable oil
3 Tbs honey
Dash of salt
4 cups flour
in a bowel,
mix dry ingredients together then add warm water/milk
add flour gradually and mix cover it with a wet cloth and place in the oven ( preheat it on 350 then turn it of !) and let rise.
leave it for 1-1 and � hour ,
punch down every � hour.
The tomato sauce:
Ingredients: 1 � cup of tomato sauce
1 Tbs of fresh minced garlic salt ,
black pepper ,
Italian spice/herbs (Oregano ,thyme ,basi l,marjoram ,rosemary ,savory and sage)
2 � 3 Tbs of olive oil.
Mix all together and microwave for 4 mins.
and if desired u can put some meat balls ( ground beef with salt and pepper and onions) Mozzarella cheese (shredded)
How to make a pizza:
Roll the dough and spread it on a floured surface ( odd some flour if needed) to form a circle (pan size and � inch thick if u want to make 1 large pizza OR if u want it mini pizza just spread it till u have it about � inch thick and use the olive can or a small cup to cut it into circles)
Spread some tomato sauce
Add meat balls shaped into a � inch diameter balls.
Add onion ,bell pepper ,olive and mushroom
Bake on 400 for about 15-20 mins (minies are done quick)
Take out and sprinkle mozzarella on it ,
wait for 3-5 mins and enjoy it!
Cocktail Kabab Recipe
500gms boneless mutton,
8 gm garam masal,
10gm ginger ,
4 red chillies,
15gm split gram(tuwar dal),
1 bunch cilantrpoe,
15gm green chillies,
60gms onion choppe
1) Boil mutton, tuwar dal redchilies, 2 onions, ginger salt in water . remove water & grind into fine paste.
2) to this add beaten egg , garam masal& mix well make equal small balls and keep aside.
3) in a separate bowl, add chopped onions,green chillie coriander leaves salt mix well make into small balls.
4) Take mutton ball place in your palm press to an oval shape in this place onion balls and close the edges
5) Deep fry in oil until brown crispy
Zesty Lemon Bundt Cake Recipe
1 cup (6 oz) White Morsels (white choc chips)
2 1/2 c. flour
1 t. baking powder
1/2 t. salt
1 c. butter, softened
1 1/2 c. sugar
2 t. vanilla
3 large eggs
3-4 Tbls. (@ 3 medium lemons) grated lemon peel
1 1/3 c. buttermilk
1 c. powdered sugar
3 Tbls. fresh lemon juice
Preheat oven to 350. Grease and flour 10-cup bundt pan.
Melt morsels in medium, microwave-safe bowl on medium-high power for 1
minute; stir. Microwave at additional 10-second intervals, stirring until
smooth; cool slightly.
Combine flour, baking powder and salt in a small bowl. Beat butter, sugar
and vanilla extract in large mixer bowl until creamy. Beat in eggs, 1 at a
time, beating well after each addition. Beat in lemon peel and melted
morsels. Gradually beat in flour mixture alternately with buttermilk.
Pour into prepared bundt pan.
Bake for 50 - 55 minutes or until wooden pick inserted in cake comes out
clean. Cool in pan on wire rack for 10 minutes. Combine powdered sugar
and lemon juice in small bowl. Make holes in cake (while still in the
bundt pan) with wooden pick; pour half of lemon glaze over cake. Let stand
for 5 minutes. Invert onto plate. Make holes on top of cake; pour >remaining glaze over cake. Cool completely before serving.
Creme Caramel Recipe
1 can evaporated milk
1 can sweetened condensed milk
1 tsp vanilla 1/2 tsp lemon juice
Caramel: Heat 1 cup of sugar with 3 tsp water on top of the stove until it become a nice brown color.
Mix all of the above ingredients in a blender.
Pour the caramel into the bottom of a baking dish.
Pour the egg mixture ontop of the caramel.
Cover the dish.
Put the dish onto an aluminum tray filled with a 1/4 inch of water.
Place in 350 degree oven for 1 hour.
Chicken Tikka Masala
2 Tbsp cummin seeds
2 Tbsp coriander seeds
2 Tbsp paprika
1 tsp mango powder (optional)
1 tsp chilli powder (optional or to taste) pinch of red food colouring (optional, but it looks nice) juice of a lime (or lemon, but lime is better)
about 10 oz good thick yoghurt salt to taste
About 1.5 lb chicken,
diced 3-6 cloves garlic,
chopped (to taste - I like loads!) 1 large onion,
very finely chopped Chicken stock or Water Oil or ghee for frying
Grind the spices and mix with marinade ingredients.
Immerse chicken in marinade and leave in the fridge for 24 hours Heat Oil in a frying pan (skillet!) or wok until very hot Stir fry chicken vigorously for about 5 mins (you may need to do it in 2 batches, depending on the size of your pan)
Remove chicken and keep warm.
Fry onion and garlic until just browning and return chicken with any remaining marinade, plus stock, plus more spices if you think the sauce needs it; an extra tsp of cummin and coriander may 'lift' it a little Simmer until chicken is cooked and Sauce is nice and thick.
Serves 4 with rice.
Halila "The Moroccan Soup" Recipe
Serves 12 people,
Time: 2hrs 30min
(1) 2 L of water = Apprx. 2QT 1 cup of Garbanzo beans (let stay water over night & skin-off/ Can Garbanzo) 125g of Meat or more (ground Beef or Turkey, square-cut Beef etc) Parsley, Cilantro sandwiched by Celery@ 1 whole chopped onion 1 tbsp butter 2 onions 500 g chopped tomato = apprx. 1 pound Safran � tsp pepper 2 tsp salt *You can add 1 can of Tomato sauce can if you like more tomato flavor *You can use other kind of beans. Ex. Lentil, Green peas Ingredient
(2) Chopped parsley Half cup of lemon juice (add dried lemon in cooking if you wish more sourness) 1 egg Half cup of fine noodles 100g of Flour 500g of chopped tomato Salt
Put all of ingredients
(1) in pot Take out onions when cooked Cook until meat is cooked or let it cook for 30min Add chopped tomato from ingredient
(2) to pot, boil 15min.
Remove the pot off stove range Dilute flour in water little by little Mix the flour into the pot,
stir quickly Put it back on stove,
add noodle Add lemon juice and beaten egg, stir well Cook it done
Tip: Use vegetable broth if you like, and don�t worry about the exact measure of ingredients. They can be about and you can be creative on this soup! When you drink this soup, try it with dates or boiled egg. They will taste fantastic!
Chicken Couscous Gratin
2 tbsp. vegetable oil
2 medium-sized onions,
cut into cubes 1/2 kg chicken skinned,
boned and cut into small cubes
1 can whole chickpeas
1 green pepper,
cut into cubes
1/4 teaspoon cinnamon powder
1/2 teaspoon dry coriander
� teaspoon black pepper
Pinch of saffron
2 sachets (10g) Maggi Chicken Stock
2 medium-sized carrots,
cut into cubes
2 medium-sized zucchini, cut into cubes
2 medium-sized potatoes, peeled and cut into cubes
1 � cups water
1 � cups couscou
1/2 tbsp. butter
1 cup grated mozzarella cheese
For the b�chamel sauce:
1 sachet Maggi Secrets B�chamel Mix 1 litre milk
Heat oil in a frying pan and fry onions until tender.
Add chicken and fry until well done.
Add chickpeas, green peppers, spices and sprinkle with Maggi Chicken Stock.
Cook for 2-3 minutes,
remove from heat and set side.
Heat 2 litres of water in a pot.
Boil carrots, zucchini and potatoes for 4 �5 minutes,
then drain and mix with the chicken mixture.
Boil 1 � cups of water in a casserole and mix in couscous.
Wait 4 minutes and then mix in butter.
Mix the milk with Maggi Secrets B�chamel Mix,
bring to boil and cook for 2 minutes until the sauce thickens,
remove from heat and set aside.
Place couscous in an oven tray.
Arrange the vegetable and chicken mixture,
pour over the b�chamel sauce,
and top with the mozzarella cheese.
Bake in an oven for 20-25 minutes at 180�C,
a cup plain yogurt
(blend these in the blender) then add them to this mixture cup coconut cup and a half farina 2 teaspoons baking powder
heat the oven to 350 then bake for 25 0r 30 make syrup...and pour it over the basbosa
IN A HEAVY CAST IRON SKILLET (DUTCH OVEN IS GOOD) PUT ON STOVE AT MEDIUM HEAT.
1 CAN EVAPORATED MILK 4 CUPS OF SUGAR MIX VERY WELL OVER MEDIUM HEAT UNTIL IT COMES TO A BOIL.
LET IT BOIL, STIRRING CONSTANTLY, FOR 4 MINUTES (THIS IS THE SECRET).
AFTER 4 MINUTES IS UP, TAKE OFF BURNER.
ADD 1 CUBE OF BUTTER 12 OZ OF SEMI SWEET CHOCOLATE CHIPS 12 OZ OF MILK CHOCOLATE CHIPS 1 JAR OF MARSHMEL LOW CREAM MIX WELL TOGETHER. IT TAKES A WHILE, AND YOUR ARM/HAND CAN GET TIRED. I USE A WOODEN SPOON FOR THIS.
AFTER IT IS COMPLETELY MIXED I ADD NUTS. 1 LB OF HAZELNUTS OR MACADAMIA NUTS ARE GOOD.
MIX TOGETHER WELL IN AN ALUMINUM CAKE PAN (8 X 11 ) POUR FUDGE MIXTURE.
LET COOL OFF.
THEN PLACE ALUM FOIL OVER THE PAN.
PLACE IN REFRIGERATOR FOR 24 HRS.
TAKE OUT AND TIP PAN OVER, AND REMOVE FUDGE ON CUTTING BOARD.
IT SHOULD ALL COME OUT IN ONE PIECE.
CUT AS YOU WISH AND WRAP UP. THAT IS ALL THERE IS TO IT!!!
cups of boiled water
3 tablespoon roasted ground Arabic coffee ( boil these in the dalla or any pot for 15 mintues )
then add two teaspoons of the coffee spices and boil for only 5 mintues.
Then strain (filter) into also dalla or any thermos...
Coffee spices are a mixture of ground cardmom, a touch of ground cloves, some saffron.
Fasolia (Green Beans)
Jazakallah kahiran to Sister Heather (Basma) for writing all the above recipes for this website.
Inshallah you can send in your recives and i will add them to the list.
AbuUbaida ( Web Amin)