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.