Thursday, December 31, 2009

Saudi Champagne

Just in time for the New Years celebrations, Saudi Champagne is the perfect drink for any get together.Served on special occassions in KSA and at upscale saudi restaurants, this non-alcoholic carbonated drink is very easy to make and perfect for any celebration.

Yeild:8 Servings


4 c Perrier or other sparkling water, chilled

4 c apple juice, chilled

1. Pour the Perrier then the apple juice in a serving pitcher and serve immediately.
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Wednesday, December 30, 2009

Dajaj bil Zhoug (Yemeni Chicken with Zhoug)

Here's another simple, easy to make chicken dish from Yemen.Sorry I don't have a picture for it as I was in a hurry to prepare it because my family was hungry and they couldn't wait but I'll try to post one in the future.You can also try this dish without the zhoug but if you're brave enough to try the recipe for it is in the Condiments section.Enjoy!

1 large onion, chopped finely
3 large garlic cloves, finely sliced
3 Tbsp. butter
2 tsp. salt
2 tsp. ground black pepper
2 tsp. turmeric
2 tsp. ground cumin
1 tsp. zhoug
6 lbs. chicken breast without skin, cut into bite-size pieces
1/2 c seedless raisins or black currants

  1. In a large pan, add the butter, onions, and garlic and saute on medium -high heat until they are slightly browned.Bring down the heat a little.Add the salt, pepper, turmeric, cumin, and zhoug and continue sauteing.
  2. Add the chicken pieces and saute until it is cooked (15-20 minutes).
  3. Remove from heat and add the raisins or black currants and mix to combine.
  4. Serve warm with basmati rice.
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Sunday, December 27, 2009

Salatat Yemeni (Yemeni Salad)

Looking for a simple mezze dish with a Yemeni twist?Try the following simple salad with zhoug, the Yemeni spice relish for your next gathering or when your in the mood for something different.The recipe for zhoug is in the Condiments section.

1 lb. eggplant, split in half
1c tomatoes, chopped
1 Tbsp. garlic, minced
1 tsp. black pepper
1/2 tsp. salt
2 Tbsp. fresh lemon juice
1 Tbsp. zhoug

  1. Preheat oven to 400F .Brush eggplant slices with a little bit of olive oil and bake until soft, about 35 minutes.Remove from heat and let cool.
  2. Once cooled, remove purple skin from eggplant and dice into small pieces.
  3. In a mixing bowl, add the eggplants and tomatoes and the remaining ingredients and mix well until thoroughly combined.
  4. Transfer to a serving bowl and serve immediately.
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Tuesday, December 22, 2009

Siliq bi Tahina (Swiss Chard with Tahina)

I was told this recipe is from the UAE.I don't know if this is true, if anyone knows , please let me know.This swiss chard dish is good paired with either chicken or fish.

2 1/2 lbs. swiss chard, stems removed, cut into med. sized pieces
4c water
2 large garlic cloves, mashed
2 oz. tahini
1 1/2 Tbsp. olive oil
2 oz. lemon juice
1/4 c fresh mint, chopped

1.Rinse the swiss chard under cold water and add them to salted water pot and cook until tender, maybe 20 minutes.

2.In the meantime, in a small bowl add the garlic, tahina, olive oil, and lemon juice and combine.It should have a salad dressing-like consistency.If not, add a little bit of water to thin it out.

3.Once swiss chard is cooked,remove from water and drain and put in a serving bow.Add the tahina dressing and mix thoroughly.Garnish with the fresh mint and serve immediately.

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Tuesday, December 15, 2009

Salatat Jarjeer ( Arugula Salad)

Here's a simple salad that is perfect for mezze or you can add additional vegetables and make a complete meal.

Yeild:6-8 servings
1 lb. arugula, rinsed and dried, torn into shreds
a handful of frisee (optional)
a handful of radicchio (optional)
1 medium red onion, sliced in rings

1/4 c lemon juice
1/3 c olive oil
2 cloves garlic, mashed
1 1/2 tsp. salt
1/2 tsp. black pepper

1.Place arugula , frisee(if using), radicchio (if using)and onions in a serving bowl and mix to combine.

2.Combine all the dressing ingredients together in a bowl or in a clean glass jar with a tight fitting lid and mix together and /or shake vigorously.

3.Drizzle dressing on salad just before serving.Serve immediately.

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Tuesday, December 8, 2009

Samak bi Tahina (Fish with Tahina Sauce)

Photo courtesy of

Tahina aka tahini is an oily, nutty sesame-flavored paste. It's color ranges from a light, pale beige to a dark beige with a texture ranging from smooth to slightly course with light/smooth being the most superior.Tahina is an essential flavoring in Middle Eastern cuisine as well as those of Israel and the Meditteranean.Tahina is used in a wide range of Middle Eastern dishes from dips, sauces for fish, dressings to vegetables and desserts.One of the most well known dishes to use tahina is the mezze dish hummus bi tahina.Below is a simple Arab recipe using this Middle Eastern flavoring.

Yeild:6 Servings
2 tsp. salt
3 tbsp. olive oil
1/2 tsp. black pepper
2 tbsp. ground cumin
1/2 c lemon juice
2 lbs. cod fillets or other firm, white fish
1 large onion, thinly sliced
1/2 tsp. red pepper flakes
2 c tahini
1/3 c pine nuts
2 Tbsp. fresh parsley
lemon wedges , for garnish

1.Preheat oven at 350F. Grease oven proof dish with olive oil.

2.In a bowl, combine salt, pepper,cumin, and lemon juice and mix to combine.Coat cod fillets with mixture and set in baking dish.

3.Sprinkle top of fish with onion,red pepper flakes, and pine nuts.Drizzle with tahini and garnish with parsley.

4.Bake for 45 minutes.Serve with basmati rice.

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Monday, December 7, 2009

Karkady (Egyptian Iced Hibiscus Drink)

Photo courtesy of

Karkady(Karkade) is an iced hibiscus drink that is very popular throughout Egypt.It is characterized by a beautiful ruby-red color and a tart,citrus cranberry-like flavor. Karkady is also enjoyed hot during the winter months.Hibiscus is high in Vitamin C and the Egyptians believe that consuming it is very beneficial to one's health.

Yeild:4 servings
1c hibiscus petals
5c water
sugar, to serve

1.Put the hibiscus in a pan with the water and bring to a boil. Simmer for 5-7 minutes.

2.Strain infusion into a serving pither and chill in refrigerator.Discard hibiscus petals.

3.Serve chilled with sugar on the side.

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Wednesday, December 2, 2009

Murabba al-ward (Rose Petal Preserves)

This exquisitely scented preserve is popular allover the Middle East where it is enjoyed spooned over bread or with ataif (Arab pancakes).

Yeild:3 cups


1 lb. fresh or dried organic rose petals

1 1/4 c water

2 c sugar

juice of 1 lemon

  1. Rinse rose petals gently then drain.

  2. Fill a saucepan with water and add the rose petals and bring to a boil.Remove rose petals from pan and set aside.

  3. Add the sugar to the saucepan and bring to a boil all the while stirring it.

  4. After boiling , reduce heat and simmer for about 10 minutes.

  5. Stir in the lemon juice and the rose petals and simmer for an additional 10-15 minutes until it thickens.

  6. Remove from heat and let the preserve cool then spoon it into a glass jar.

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