Tahinat el Beid (Tahini with Eggs) - Lebanese recipe - Middle Eastern cooking classes

Tahinat el Beid (Tahini with Eggs) is a traditional Lebanese recipe for a classic dip of eggs and parsley with garlic in a sesame oil and lemon juice base.

Ingredients :
  •     2 tablespoons sesame oil
  •     lemon juice
  •     water
  •     1 clove garlic, crushed
  •     1 tablespoon chopped parsley
  •     salt
  •     1 hard-boiled egg
 Preparation

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Zucchini Casserole - Arabic Recipes from Middle Eastern cooking Classes

A family favorite healthy and delicious dish.

Ingredients
  •     4 white zucchini
  •     3 c. rice (uncooked)
  •     1 lb. ground beef
  •     1 qt. tomato sauce
  •     2 tsp. allspice
  •     1 tsp. cinnamon
  •     2 1/2 tsp. salt

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Kebabs - Arabic Recipe - Middle Eastern Cooking Classes available in Dubai

Kebab is also spelt as kebap, kabab, kebob, kabob, kibob, kebhav, kephav, qabab.

It includes grilled, roasted, and stewed dishes of large or small cuts of meat. the dish may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and taboos, it may now be beef, goat, chicken; fish and seafood; or even vegetarian foods like falafel or tofu.

Ingredients 
  •     1 Clove garlic, very finely
  •     1 ts Fresh root ginger, minced or
  •     2 tb Tomato puree
  •     1 tb Lemon juice, fresh or
  •     1 tb Freshly chopped flat-leaf
  •     1 ts Freshly chopped mint
  •     1/2 ts Ground cumin
  •     1 pn Cayenne pepper
  •     650 g Healthy eating lamb mince
Preparation

Preheat the grill or barbecue.
Put all the ingredients, except the lamb, into a bowl and mix together.
Add the lamb and mix well using your hands.
Shape the mixture into eight sausages.
Thread them onto skewers.
Cook under the grill for about 10-12 minutes, turning them over from time to time.
Serve with pitta bread, salad and yogurt.

Source: bigoven.com

Hummus (Arabic Recipe) - chickpea and sesame - Cookery show Dubai

Hummus - Arabic term - refers to chickpea. It is commonly known as hummus bi tahina (chickpea and sesame)

Ingredients
  •     16 ounce Garbanzo beans - 1 can (Chic Peas)
  •     6 tablespoon Tahini - Sasame butter
  •     2 tablespoon Lemon Juice - maybe three according to your taste
  •     2 tablespoon Garlic - minced
  •     1 teaspoon Salt
  •     1/2 teaspoon Cumin
  •     3 ounce Olive oil
  •     4 tablespoon Parsley - fresh chopped
  •     2 tablespoon Mint - fresh chopped
  •     Summac for garnish (optional)
  •     Paprika for garnish (optional)
Directions
  • Place first six ingredients on food processor.
  • Mix until it forms a smooth paste.
  • Add oil slowly while motor is running.
  • Remove from processor and stir in parsley and mint.
  • Sprinkle with either Summac or Paprika.
  • Serve with pita bread.
Most super markets carry Tahini. Summac can be found in Middle Eastern markets. Paprika will work just as well if you do not have it.

Traditionally servred with Pita Bread. Chips, crackers, celery, carrots and other items may also be used

Source:bigoven.com

Lebanese Avocado Appetizer (Abakado ma'Taheena) - Arabic cooking classes available in Dubai

A type of Diabetic friendly Lebanese Guacamole. Rich in potassium and unsaturated fat, it is very well on crisp pita bread slices.

Ingredients
    4 tablespoons lemon juice - about 1/2 a large lemon
    3 tablespoons sesame tahini - to taste
    1 1/2 cups avocado - about 4 small ones
    1/4 cup parsley or cilantro - finely chopped
    1 tablespoon olive oil
    1 clove garlic - crushed
    1/4 teaspoon salt
    1/4 teaspoon pepper
    1 pinch cayenne - to taste
    1/2 teaspoon paprika

Preparation

Place lemon juice and tahini in a blender or food processor and blend for a moment. Pit and peel avocados and cut into pieces. Add remaining ingredients except paprika into the tahini/lemon mixture and blend to a smooth paste.

Place on a flat serving platter; sprinkle with paprika and serve as is or chilled. Serve with toasted pita or arrancas (a crispy Arabic bread).

Note: tahini gives a strong flavor to this dish. Reduce quantity of tahini or increase avocados to taste.
Source:bigoven.com

Savory Pita Chips - Arabic recipe cooking classes in Dubai

A variety of Arabic chips, tasty all by themselves, and even better dipped into Hummus!. Easy and quick to make.

Ingredients
    1 teaspoon Garlic powder
    1 teaspoon Garlic granules
    2 teaspoons Onion powder
    2 teaspoons Oregano
    1 teaspoon Paprika
    1/2 teaspoon Freshly ground pepper
    1/2 teaspoon Salt
    2 tablespoons Olive oil
    6 6-inch Pita breads

Preparation

Preheat oven to 400F.

Mix the garlic powder, garlic granules, onion powder, oregano, paprika, salt, and pepper in a small container (there will be some left over, so a spice jar makes a good container).

One at a time, brush the pita breads with olive oil, cut into 8 wedges (same pattern as cutting a pie or a pizza).

Arrange the pita wedges in a single layer on a baking sheet, and sprinkle with the seasoning mix.

Bake in a 400F oven for 10 minutes.

Source:bigoven.com

Moroccan Lamb Shanks - Arabic recipe cooking classes in Dubai

This dish is very tasty and easy to make.

 Ingredients 
  •     22 2/11 ml olive oil
  •     4 French-Trimmed lamb shanks
  •     2 whole Red onion thinly sliced
  •     2 cloves Garlic crushed
  •     1 tablespoon Middle Eastern Spice Mix (masterfoods spice mix)
  •     426 g Tomatoes crushed
  •     240 ml Low-salt beef stock
  •     400 g Chick peas drained, rinsed
  •     79 19/20 g Baby spinach leaves trimmed
Preparation

1. Preheat oven to 170?C. Heat 1 tablespoon oil in a large frying pan over high heat. Add lamb shanks. Cook, turning, for 5 minutes or until browned. Transfer to an ovenproof dish.

2. Reduce heat to medium. Add onion, garlic, spice mix and remaining oil to frying pan. Cook, stirring, for 2 to 3 minutes or until soft. Add tomatoes and beef stock. Bring to the boil. Pour over lamb. Cover dish tightly.

3. Place lamb in oven. Cook for 1 1/2 hours. Stir in chickpeas. Cover and return to oven. Cook for a further 25 minutes or until lamb is tender. Remove from oven. Stir through spinach. Season with salt and pepper.

Serve with plain rice, fried rice, cous cous, mashed potatoes or similar. Top with lamb shanks. Spoon over sauce. Serve.

Source:bigoven.com

Arabic Recipe - Middle-East Style Stew / Soup

This recipe is a hearty vegetable stew in which the beef is the flavoring rather than the main ingredient.

Main Ingredients
  •     1 pound Beef cubed
  •     3 tblspoons Oil
  •     1 ea Lg. Onion chopped
  •     2 cloves Garlic minced
  •     1 ea Red bell pepper diced
  •     1 ea Green Pepper diced
  •     2 cubes Beef bouillon
  •     Water as required
  •     1 can (16 oz Stewed tomatoes with juices
  •     1 can (16 oz Corn kernels drained
  •     1 can (15 oz Pinto beans drained
  •     2 10 oz. pac Frozen spinach chopped
  •     1 dash Worcestershire sauce
  •     to taste Seasoning salt
  •     to taste Black pepper
  •     1 1/4 teaspoon Cumin
Preparation:

Heat oil in a large dutch oven or other deep pot. Brown beef in oil, remove from pan, retaining oil, and then add garlic, peppers and onion to pan. Saute until onion is transluscent.

Return beef to pot, and add water just to level of ingredients. Add two beef bouillon cubes. Simmer these ingredients until beef is almost tender. Add the remaining ingredients to the pot.

Pour additional water into the stew/soup to make it as liquid or thick as you like. If adding a great deal of water, you might want to add an extra beef bouillon cube, not mentioned above. Cook over medium heat at least 1/2 hour or longer for flavors to blend. Cooking all day, 8 hour crock pot cooking on low is also very good.

Adjust seasoning and serve. If made very thick, the stew is great over steamed rice. A nice addition, to vary the style, is to add cubed, cooked sweet potatoes or yams to the dish just before serving. A very delicious and economical mea.

Source: http://bigoven.com

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

Cooking Workshops (Classes) Dubai - Cooking Sense

Cooking Sense, which specializes in organizing and conducting cooking events in the Middle East, offers the full range of things to do and available in a kitchen such as cooking, baking, natural cosmetics from the kitchen, cooking with and for children, cooking as a corporate event, table decoration, business etiquette over a meal, special diets for certain diseases.

Cooking Sense Workshop Programs include:
  • Beginners classes for cooking and baking
  • Cuisines of the world
  • Cooking classes with children
  • Corporate cookery events
  • Traditional cooking of the Gulf
  • Arabic cooking
  • Special diets (Diabetes, high blood pressure, Cholesterol)
  • Product promotions
  • Special occasions
  • Cosmetics from the kitchen
  • Etiquette classes
  • Private parties (birthday, anniversary etc.)
To book a cooking class with Cooking Sense, Click how-to-book

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.

Cooking Workshops (Classes) Dubai - Gahana Khatwani

Gahana Khatwani has been conducting cooking workshops in Dubai for a multi-ethnic community for past 5 yrs. She organizes culinary classes for regional Indian, Mughlai, Chinese, Italian, Continental, Thai and Mexican cuisines. She also has vegetarian course options for each cuisine. She conducts fire-free cooking classes for kids and teens. She has won many esteemed awards in Dubai.


Ingredients:
    * Cold  milk        -  1 cup
    * Bananas         -  ½ pcs
    * Vanilla ice-cream    -  1 scoop
    * Cocoa pd        -  1 tsp
    * Chocolate pcs        -  1 tbsp
    * Sugar/honey        -  1 tsp
    * Choc–bits for decorations

Method:
    * Place the milk, bananas, Ice-cream, sugar, chocolate pcs, cocoa pd  in the grinder and grind to smooth paste.
    * Pour in a glass, put ice, sprinkle grated chocolate, choc-bits for decorations.

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.

Season

Popular Ingredients

Occasion

Breakfast and Brunch