Showing posts with label Dubai Recipes. Show all posts
Showing posts with label Dubai Recipes. Show all posts

Arabic Recipe - Khubz, Khoubiz, Pita Bread

Ingredients:
    1 tablespoon dried yeast - one package
    1/2 teaspoon sugar
    1 1/2 cups warm water
    4 cups flour - whole wheat
    1 teaspoon salt
    1/2 tablespoon Olive oil

Preparation : 
Dissolve yeast and sugar in water and set aside for about 5 minutes.

Add oil, salt and part of flour. Mix. Continue adding flour until dough is thick enough to knead. Knead dough until smooth and elastic, adding small amounts of flour as necessary.

Place dough in a warm, oiled bowl, turning dough over to coat surface. Cover bowl with a dry cloth and set in a warm place, allowing dough to rise until double in volume (about 2-3 hours.

Punch dough down and knead for about 2 minutes. Form into smooth balls the size of small oranges, rolling them gently between the hands. Place balls on a dry cloth (lightly floured) in warm place; cover with another cloth and let rise for about 30 minutes.

Preheat oven to 500F. On lightly floured board, roll balls one at a time into circles about inch thick. Spray cookie sheet lightly with oil. Bake the pitas 5 to 8 minutes on a preheated baking sheet with the oven rack at the center notch.

The bread will puff up like a balloon during baking and will collapse when cooled. Loaves may be eaten immediately or frozen for long-term storage. Warm frozen pitas briefly in the oven before serving.

Source: bigoven.com

Lamb Shawarma – Popular Arabic Recipe in Dubai

Ingredients
  •     2lb (1 kg) lamb fillet
  •     100 g fat
  •     1/4 cup each vinegar and olive oil
  •     1 teaspoon each ground nutmeg, cardamom, cinnamon, cumin, cloves, all spice, black pepper, mistika and salt
Preparation
  •     Cut the lamb fillet into thin strips (1/2 cm).
  •     Cut the fat into thin strips too.
  •     Mix the seasoning together with the vinegar and the olive oil.
  •     Combine the lamb and fat strips in a bowl with the seasoning mixture and let marinate overnight.
  •     Heat a large skillet very well. Add the lamb and fat strips and cook over high heat until the fat melts and the lamb strips turn brown.
  •     Serve with Tahinah sauce and salad.

Chicken Shawarma – Popular Arabic Recipe in Dubai

This section teaches you to make chicken shawarma seen in the Middle Eastern restaurants.

Ingredients
  •     1 tablespoon ground coriander
  •     1 tablespoon ground cumin
  •     1 tablespoon ground cardamom
  •     1 tablespoon chili powder
  •     1 teaspoon smoked paprika
  •     1 tablespoon grill seasoning
  •     Juice of 1 lemon, divided
  •     1 large cloves garlic, grated or finely chopped
  •     5 tablespoons extra-virgin olive oil (EVOO), divided
  •     4 boneless, skinless chicken breasts (about 6 to 8 ounces each)
  •     1 large onion, sliced
  •     1 red bell pepper, sliced
  •     1 yellow bell pepper, sliced
  •     1/4 cup tahini
  •     1 1/2 cups Greek yogurt
  •     4 pitas
Preparation:
  • Preheat an indoor or outdoor grill to high.
  • In a bowl, combine the coriander, cumin, cardamom, chili powder, paprika and grill seasoning. And the juice of half a lemon, the garlic and about 3 tablespoons EVOO and stir until it is paste-like. Slather the mixture all over the chicken until it is well-coated.
  • Transfer to the grill and cook on each side for 6-7 minutes, until cooked through. Remove from the grill and let the chicken rest before thinly slicing. Once the chicken is working, preheat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Once you see the oil ripple, add the onions and peppers, and season with some salt and pepper.
  • Cook, stirring frequently, for about 5 minutes until the veggies start to wilt. Once the onions are working make the sauce: In a bowl, combine the juice of the remaining half lemon, the tahini, yogurt, some salt and a small drizzle of EVOO. Mix to combine.
  •  Place the pitas on the grill to warm them and give them a light char, about 1 minute on each side. To assemble, place some of the sliced chicken on each pita, top with some of the pepper and onion mixture, and a good dollop of the yogurt-tahini sauce.
Source: Arabic-food.blogspot.com

Arabic Reipe - Kabsa (Kabseh) Recipe - Popular in Saudi Arabia

Kabseh, also spelt as Kabsa is one of the main dishes in UAE, Saudi Arabia, Qatar and other Arab states. The dish is normally served with chicken.

Ingredients
  • 2 cups long grain Uncle Ben's rice
  • 1 1/2 cup chopped ripe tomato
  • 2 cups chopped onion
  • 1/2 cup white raisons soaked in 1/3 cup water
  • 1/2 cup sliced almonds
  • 1/2 cup pistachios
  • 1/2 cup pine nuts
  • 1 1/2 tsp salt
  • 1 tsp ground cardamom
  • 1 tsp ground corriander
  • 10 cloves
  • 1/2 tsp nutmeg
  • 1/2 tsp 7 spices
  • 1/4 tsp cinnamon
  • 1/4 tsp ground black pepper
  • 4 cups chicken broth
  • 6 tbs butter
  • 2 tbs olive oil
  • Pre-cooked chicken in broth
  • 2 chicken breasts or 2 thighs and 2 drumsticks
  • 6 cups water
  • 1/2 cup chopped onion
  • 2 bay leaves
  • 2 cinnamon sticks
  • 1 tsp salt
Preparation : In a large pot place chicken, water, onion, bay leaves, cinnamon stick and salt and let cook covered on low heat for about 1 1/2 hour. In a large bowl rinse rice and pour off excess water, mix in seasonings.

In another large pot add 2tbs olive oil and 1 tbs butter, then add chopped onions and chopped tomatoes and cook for 10 minutes on medium heat. Next add rice, mix and then add 4 cups of chicken broth from the cooked chicken, stir and then add 3 tbs butter. Let come to a boil and then turn down to low heat, cover and let cook for 45 minutes. In a small pan, add 2 tbs butter and stir in nuts and raisins, let cook until all are evenly brown, set aside for garnish.

In the mean time, pull apart cooked chicken and remove any bones. After 45 minutes, fluff rice with a fork and let sit another 10 minutes.

To present dish, pour out the rice into a large serving dish, place pieces of chicken on top and then put the nut and raisin mixture on top of that. Serve with yogurt or salad.

Source: dedemed

Felafel or Fala-Fil- Dubai Recipes - Arabic Recipes

Felafel  - a very popular snack - serves in general mashed chick peas and sesame seeds rolled into balls and deep fried.

Contents (Ingredients):
  • 8 oz (225g) chick peas.
  • 1 onion, very finely chopped.
  • 1 garlic clove, crushed.
  • 1 slice of white bread, soaked in a little water.
  • 1/4 teaspoon cayenne.
  • 1 teaspoon coriander, ground.
  • 1 teaspoon cumin, ground.
  • 2 tbsp parsley, finely chopped.
  • Salt to taste.
  • Oil for frying.
Preparation:  Soak the chick peas overnight. Cover with plenty of fresh water and cook for at least 1 hour until tender. Pound or blend the chick peas to a purée. Squeeze out the bread and add to the chick peas together with the rest of the ingredients. Knead well for some minutes.

Let the mixture rest for half an hour and then roll between the palms into compact 1” balls (wetted hands make this easier). Heat oil (no less than 1 inch deep) in a pan to around 180°C (360° F), and fry the balls, a few at a time, until agreeably brown all over around 3 minutes. Drain and serve hot with lemon wedges.

Dubai Recipes - The Taste of Dubai - Shawarma

There is no specific Dubai’s food in Dubai. The traditional Arabic food available here seems to come from the other regions of the Middle East. Hoummus, Ghuzi, Wara enab, Tabbouleh, Koussa mahshi, Haries, Matchbous, Shawarma, Falafel and the Arabic Bread are some of the popular items  for visitors. The Arabic meal normally includes bread, seasoned rice, dates and seafood.

Shawarma, which is on the top of the list and is one of the most inexpensive, is meat that has been cooked on a skewer and then cut into thin strips and placed into a pita bread with vegetables and dressing. Persian and Lebanese varieties are there. 
  
Ingredients:
  • 1/2 pound lamb meat, cut into strips
  • 1/2 pound chicken breast, cut into strips
  • 1/2 teaspoon ground cardamom seeds
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cayenne
  • 1/2 teaspoon salt
  • 3 cloves garlic, minced
  • 1/2 onion, minced
  • 1 bay leaf
  • 1/2 cup lemon juice.
  • 1/2 cup red wine vinegar
  • 6 large sections pita bread
  •  2 tomatoes, chopped.
  • 6 slices pickled eggplant (optional).
  • 3 serrano or jalapeno chilies, stems and seeds removed, chopped.
  • Yoghurt to taste
Preparation: Place meat in a glass bowl. In another bowl, merge the spices, salt, garlic, onion, bay leaf, lemon juice, and vinegar, stir well, and pour it over the meat. Marinate in the refrigerator for at least 4 hours.

Drain meat from the marinade and pat dry. Grill meat over a hot charcoal or gas fire until done, around 10 minutes, turning habitually. Separate meat into pita bread sections, add tomatoes, pickled eggplant if using, chilies, and a tablespoon or more of yoghurt.