Lamb Kebabs (Kofta)

Yield: 4 Servings

Ingredients:

1 lb. ground lamb
1 1/2 c bread crumbs
a handful of fresh cilantro (coriander), finely chopped
4 garlic cloves, minced
1/2 large yellow onion, finely chopped
juice of 1/2 lemon
1 tsp. ground cumin
1 tsp. paprika
1 Tbsp. curry powder
1/8 tsp. cinnamon
1/8 tsp. ground cardamom
salt & pepper
canola oil, for frying
flat bread and fresh vegetables , to serve


1. Put the minced lamb, bread crumbs,cilantro, garlic, onion, lemon juice and remaining spices in a bowl and mix till evenly combined. Add more bread crumbs or a little water if mixture does not bind well.

2. Heat a frying pan and add the canola oil.Meanwhile, shape the lamb mixture into 4 large or 8 small patties.

3. Add the lamb patties to the frying pan and cook until evenly browned on both sides.

4.Remove from pan and serve immediately with flat bread and vegetables.

Pickled Garlic (Torshi Toum)

Pickling vegetables is an easy and affordable way of preserving excess produce and enjoying it year round. Pickled dishes usually make up part of the mezze meal or can be enjoyed as an accompaniment to a corresponding dish as is popular in Iraq.All manner of vegetables and fruits can be pickled.I decided start simple by pickling garlic.These can be added to meats or stews as a flavor enhancer.

Ingredients:

1 clean(12 oz) glass jar
7 heads of garlic,peeled, separated into cloves
1 1/4 c apple cider vinegar


1. Fill the glass jar with the peeled garlic cloves.Make sure to pack them tightly in the jar.

2. Pour the apple cider in the jar until it completely covers the rim of the jar.Put the lid on the jar and
     close tightly.

3. Store jar in warm spot,preferably in a sunny place like the kitchen window sill and let it sit for 3-4
     weeks.

Hamour Ceviche

I've had the idea for this recipe for a while because it requires no cooking, is quick to prepare and makes use of the local fish available in the waters off the Persian Gulf.Plus, it's well suited for the hot weather of the Middle East.

Yield:6 Servings
Ingredients:
1 1/2 lbs. skinless hamour or other white fish fillets, cut into small pieces
1/2 c fresh lime or lemon juice
2 large tomatoes,cut into small cubes
2 chilies, seeded and minced (optional)
1/2 c fresh cilantro, finely chopped
1 Tbsp. olive oil
salt and pepper
1 ripe avocado,cut into small pieces (optional)



1. Put all ingredients in a glass bowl and mix thoroughly until evenly combined.Place in refrigerator and refrigerate for a minimum of 2 hours.

2. When ready to serve, add the pieces of avocado and mix, if using. Serve immediately.

Fatut (Yemeni Fried Eggs with Bread)

It doesn't get much more simpler than this.Start the day of right with this rustic Yemeni breakfast dish that takes few minutes to put together.

Yield:2 Servings
Ingredients:
1 Arabic bread, cut into small pieces
2 Tbsp. butter or samneh (clarified butter)
3 large eggs, beaten
salt, to taste

1. Heat butter or samneh in a large frying pan over medium heat. Add the bread and stir until it becomes slightly browned.
2. Pour eggs into the pan and stir until they are well cooked.Place on a serving dish and serve immediately.

Yemeni Fish (Samak al-Yamani)

Craving a bit of Yemeni home cooking but there isn't a Yemeni restaurant within a 5 mile radius??.This fish recipe is easy and quick to put together and is ready in under 30 minutes.Hamour fish is the best for this recipe but any firm fish like cod, halibut, or tuna will do.

Yield:4 Servings

Ingredients:

2 lbs. cod, halibut, sole, or tuna fillets

1 1/2 Tbsp. Hawayij

1 Tbsp. salt

1 Tbsp. cumin

1 Tbsp. turmeric

1/8 tsp. black pepper

Vegetable oil for frying

1. Heat the oil in large pan on medium-high heat.

2.Rinse the fish fillets and pat dry.In a medium bowl.combine the hawaji, salt, cumin,turmeric and black pepper.

3.Dip the fish fillets in the spice mixture,lightly coating both sides.

4. Place the fish fillets in the pan and cook over medium heat, turning over every few minutes till they begins to flake.Remove from heat and serve immediately.

Mamounia (Semolina Pudding)

Yield:4 Servings
Ingredients:
3 c water
1/2 c superfine sugar
1/2 stick butter
1/2 c semolina
1 Tbsp. rose water
1 Tbsp. orange blossom water
1/2 tsp. ground cinnamon
1 Tbsp. slivered almonds, to garnish

1. To make the sugar syrup, place the water and sugar in a saucepan , stirring continuously till the sugar dissolves and bring to a boil. Reduce the heat and simmer for 15 minutes.Remove from heat and set aside.
2.In a separate pan, melt the butter, then add the semolina, stirring constantly for about 5 minutes until all the butter is absorbed. Slowly stir in the sugar syrup and continue stirring until the mixture has thickened.
3.Remove mamounia from heat and add the rose and orange blossom water. Stir to evenly combine.
4. Pour mamounia into 4 serving dishes and sprinkle with ground cinnamon and slivered almonds.

Za'faran wa hail ka'ak (Saffron & Cardamom Cake)

The idea for this cake recipe was inspired by the spice souks of the Middle East.This cake is perfect for Ramadan and any other festive occasion or is the perfect accompaniment to a cup of tea.The combination of saffron, turmeric and cardamom blend perfectly together to create a cake that is both light and aromatic.

Yield:6 Servings
Ingredients:
pinch of saffron threads
6 dates,pitted, chopped
5 eggs
5 oz. sugar
1 tsp. cardamom, ground
pinch of turmeric
5 oz. all-purpose flour
2 tsp. baking powder
1 Tbsp. vegetable oil
butter or oil for greasing
flour for dusting
handful of almonds, sliced

1. Preheat the oven to 350F. Soak the saffron strands in 2 Tbsp. of hot water for 1 hour, then set aside.
2. In a large mixing bowl, beat together the eggs and sugar till well combined, about 10 minutes.Add the cardamom and turmeric.
3. In a separate bowl, combine the flour and baking powder together.Then sift into the egg/sugar bowl slowly while mixing.
4. After the flour and baking powder have been folded into the egg/sugar, add the saffron water and vegetable oil and mix.
5.Grease a small cake pan with butter or vegetable oil.Dust with a little of the flour.
6.Pour half the cake mixture into the pan. Add the chopped dates , then cover with the remaining cake mixture.Top with the sliced almonds.
7. Bake the cake for 35-40 minutes.

Hamour Mahshi (Arabian-Style Stuffed Fish)

Hamour is a type of grouper that is commonly found in the waters of the Persian Gulf and is the fish of choice in a lot of gulf recipes.Unfortunately, it is only available in the Gulf countries and is quite expensive because of its future danger of extinction Banned Fish Traps Threaten Hamour. Here's a common recipe that is popular throughout the GCC countries,if you cannot find hamour you can replace it with sea bass or cod.

Yield:2-3 Servings

Ingredients:

1 hamour, cleaned and scaled

3 Tbsp. olive oil

1 plus 1/2 tsp. turmeric

sea salt, to taste

3 garlic cloves,crushed

1/8 tsp. ginger,ground

1 tsp. cumin

1/2 tsp. black pepper

sea salt, to taste

1 3/4 oz. almonds, sliced

3/4oz. pine nuts (optional)

3/4 oz. walnuts,roughly chopped

3 Tbsp. cilantro, roughly chopped

1/2 small yellow onion, sliced

1.Preheat oven to 350F.

2.Oil an oven-proof baking dish with the olive oil and place fish in it. Rub 1 tsp. of the turmeric allover hamour and sprinkle it with salt and set aside.

3. In a small bowl, blend together the crushed garlic, ground ginger,cumin, and remaining turmeric,black pepper, and sea salt until it becomes a paste.

4. Add the almonds, pine nuts (if using),walnuts and cilantro and combine together until well blended.

5. Stuff the hamour with the nut stuffing and place some on top.Place the half the sliced onions inside the fish and the other half on top.Bake for 45-55 minutes.Serve with yellow or white rice.

Hilbeh (Yemeni Fenugreek Relish)

Looking for something different other than the usual pita & hummus for mezze?Spice things up a bit with hilbeh, a spicy Yemeni relish made with fenugreek and cilantro.Hilbeh is a staple on the Yemeni table much like zhoug.It is used as a dip for Arab bread or added to Yemeni-style stews.Hilbeh is very easy to make but just keep in mind the the fenugreek seeds require about 18 hours soaking time to remove their bitterness.

Yield:4 oz.

Ingredients:

2 tsp. fenugreek seeds, soaked in water for 18 hours or until they have softened, drained

2 garlic cloves, chopped

1 fresh green chili, chopped

a handful of cilantro, chopped

2-3 large tomatoes, finely chopped

1/2 tsp. sugar

juice of 1/2 lemon

salt, to taste

1. In a food processor or blender, grind the fenugreek seeds with the garlic, chili and cilantro to a coarse paste.Place fenugreek paste in a medium bowl.

2. Add the tomatoes and beat in the sugar,lemon juice, and salt to taste.Serve with arab bread or as a flavoring for stews.

Buza al-Halib (Sahlab Ice Cream)

When one thinks of Middle Eastern desserts, ice cream is not the first thing that comes to mind. Buza al-halib (Sahlab ice cream) aka buza bi mistiki (mastic ice cream) is just one of many iced desserts available throughout this region.Buza al-halib is a snowy white ice cream that is thickened with sahlab,powdered orchid root and flavored with mastic, not to be confused with gum arabic,a resin taken from the lentisk tree which is native to the Mediterranean.


Mastic gives this ice cream a consistency that is smooth, elastic, while at the same time chewy.Mastic is usually available from middle eastern grocers or you can try My Amazon Store.It looks like small, hard translucent crystal-like lumps that must be ground to a fine powder before using.Here's a recipe for authentic arab ice cream,buza al-halib, if you cannot find mastic , don't worry about it,the ice cream tastes just as good without it.



Yield:6-8 Servings
Ingredients:
3 Tbsp. sahlab
5 c whole milk
1 c sugar
small piece of mastic, size of half a fingernail, pounded till powdered (optional)
1 tbsp. rose water
chopped pistachios,for garnish (optional)



1. In a small bowl, mix the sahlab with a little milk to create a loose paste.Put the remainder of the milk with the sugar in a saucepan and bring to a boil, stirring constantly till the sugar dissolves.

2. Reduce the heat. Add the sahlab/milk mixture to thee warmed milk, stirring vigorously.Add the mastic and continue stirring vigorously until it has dissolved.

3. Simmer milk for another 15 minutes, stirring occasionally.Add the rose water. Remove saucepan from heat.

4. Pour milk mixture into a ceramic bowl and allow it to cool before freezing. Freeze for 4 1/2 -5hours,stirring every 30 minutes to break up the ice crystals.*

5.When ready to serve, spoon into serving bowls and sprinkle with chopped pistachios, if desired.

*Pour ice cream mixture into ice cream machine and freeze according to manufacturers instructions.

Halva Kharrub (Carob Halvah)

Most of the halvah available in Middle Eastern markets is either hard, brittle, frozen and lacking any taste.Traditional middle eastern halvah should be light and soft.The following recipe uses carob, a pod that is used primarily in Middle Eastern cooking.This carob halvah can be put together in a few minutes and can be ready to eat immediately and is the perfect dessert for when company shows up unexpectedly.


Yield:6 small servings
Ingredients:
1 c raw sesame seeds
1 tbsp. raw carob powder
dash of ground cinnamon
pinch of sea salt
1/4 c raw honey
2 tbsp. raw tahini
1 tsp. vanilla extract


1. Put sesame seeds in a food processor and process for 60-90 seconds.Put sesame seeds in a large bowl.

2. Add the carob powder, cinnamon, and the salt to the sesame seeds and blend together.

3. Add the honey, tahini, and vanilla extract to the sesame seeds mix and blend together to form a stiff dough and shape.

4. Store halvah in the fridge prior to serving.Will keep in a sealed container for 3 weeks.Bring to room temperature before serving.

Ataif (Arab Pancakes)

Ataif alternately spelled qatayif are small yeast pancakes that are dipped in orange-blossom syrup and served with clotted cream(eishta) and garnished with chopped pistachios. They can also alternately be stuffed with nuts and unsalted white cheese and dipped in syrup.Ataif (qatayif) are traditionally eaten during Eid al-Fitr ,the breaking of the fast that marks the end of Ramadan and they also make an appearance at festivals and weddings.Ataif(qatayif) are very easy to make but most people usually buy them already prepared from bakeries and then take them home to prepare them according to thier preference.
Below is the recipe for ataif (qatayif).The recipe is fairly easy to make but keep in mind that unlike American pancake batter, the pancake batter for these Arab pancakes need to rest for 2 hours.


Yield:16 pancakes
Ingredients:
For the pancake:
1 packet (1tsp.)active dry yeast
1 tsp. sugar
1 1/4c lukewarm water
2 c all-purpose flour
sunflower oil

For the syrup:
2 c sugar
1 1/4c water
juice of 1/2 lemon
1-2 Tbsp. orange-blossom water or rosewater

To serve:
2-3 handfuls of pistachios, chopped
clotted cream

1. Dissolve the yeast in a small bowl with 1/4c of lukewarm water and leave till it begins to froth(about 5-6 minutes).
2. Sift the flour into a large bowl and add the remaining water and beat till you have a smooth batter.Add more water , if necessary.Cover the bowl with a dishtowel and leave to rest for about two hours in a warm place.
3. When the batter is ready(by this time you will see air bubbles have formed in the batter),oil a large pan with the sunflower oil and heat pan.Slowly add about 1/4c of the batter to the pan and wait for it to bubble on one side.Then flip it over to the other side till batter is firmed up.
4. Place pancake on warmed serving platter.Repeat this process till batter is finished.
5.For the syrup, Bring the sugar and water to a boil in a medium saucepan.Stir in the lemon juice and simmer for 15 minutes.Add the orange-blossom water or rosewater, if using and continue to simmer for an additional 5 minutes.
6. Remove syrup from heat and allow to cool then chill in the refrigerator.
7.When ready to serve, arrange pancakes on a platter with a dollop of clotted cream and drizzle with chopped pistachios.

Tamr bi Loz (Stuffed Dates)

Craving a chocolate truffle??Why don't you try this easy and healthy date snack recipe. A popular way of eating dates throughout the middle east, their pit is removed and stuffed with either pistachio or an almond.Just as delicious as that chocolate you've been craving.

Yield:50 pcs.

Ingredients:

1 1/2 c whole almonds or shelled pistachios, unsalted

1 lb. dates, pitted

2-3 Tbsp. rose water or orange blossom water, for sprinkling

1. Slit a small cut down the date but leave the ends intact.Insert a pistachio or almond or you can mix and match and put on a serving platter.

2.Sprinkle rosewater or orange blossom water over them and enjoy.

Samak Dibs Rumman (Fish with Pomegranate Glaze)

The sweet and sour taste of the pomegranate syrup works well with the meaty quality of the swordfish but if it is not available feel free to substitute this recipe with any other favorite firm fleshed fish.Also, this recipe requires about 2 hours extra marinating time.

Yield:4 Servings
Ingredients:
4 equal sized swordfish steaks (or can be substituted with tuna, halibut, red snapper)
2 Tbsp. olive oil
salt and pepper

For the glaze:
1 garlic clove, crushed
dash of salt
4 Tbsp. pomegranate syrup
1 tsp. ground cinnamon
2 Tbsp. fresh cilantro, finely chopped
dash of black pepper
1 Tbsp. extra-virgin olive oil

For the garnish:
3 Tbsp. fresh coriander leaves, finely chopped
seeds of 1 small pomegranate, for garnish

1. To make the glaze, place the garlic in a mortar and add the dash of salt and mix with a pestle until smooth.Transfer to a larger bowl and add the pomegranate syrup,cinnamon, cilantro, pepper , and olive oil and mix to combine.
2. rub the pomegranate glaze allover the fish steaks and leave to marinate in the refrigerator for minimum one hour.
3. After you are finished with the marinating, preheat the oven to 350F and bake the fish for 30-40 minutes or until it flakes easily.
4.Remove from oven and transfer to a serving dish and garnish with the fresh cilantro leaves and pomegranate seeds.

Kabees Left (Pickled Turnips)

I have to admit that I am not a big fan of pickled foods but since they are an important staple of the Middle Eastern kitchen, I decided no discussion of Middle Eastern/Arabic cuisine would be complete without them.Pickling foods is one of the oldest methods of food preparation.It was introduced to the Arabs by the early Romans, Greeks, and Persians and considering the time period and location was the perfect solution for preserving foods for consumption at a later date.

All manner of fruits and vegetables can be pickled in the Middle East and to a lesser extent meat and fish.Some of the most popular are turnips,peppers, onions, olives, lemons, cabbage,cauliflower, and eggplants.Today, there is no longer a necessity to pickle foods at home because they are available from street vendors and neighborhood grocers throughout the Middle East but the practice still remains.

Pickled vegetables are usually served as part of a mezze or to accompany main dishes.They are fairly easy to prepare but require some time to be ready(a minimum of two weeks).The following recipe ,Kabees Left is one of the most popular Arab pickled vegetables. This recipe is from Claudia Roden's,The new book of Middle Eastern Food and takes just 6 days to be ready.

Yield:2 quarts
Ingredients:
2 lbs. small white turnips
1 raw or 2 cooked beets, peeled and cut into slices
3 3/4 c water
3 Tbsp. salt
3-4 Tbsp. red or white wine vinegar

1. Peel the turnips and cut them in half or quarters.Pack the pieces in a clean 2-quart jar interspersed with slices of beets.
2.Boil the water with the salt and vinegar, and let it cool a little before pouring over the turnips and closing the jar.
3.Store in a warm place or at room temperature for 6 days, until mellowed, then keep in the refrigerator.

Kharouf bi Laban (Lamb with Yogurt Sauce)

The following recipe comes from Saudi Arabia where it calls for a whole leg of lamb to be used but lamb chops can also be used in its place.


Yeild:6 Servings
Ingredients:
4-4 1/2 lbs. lamb chops
4 garlic cloves, minced
2-2 1/2 Tbsp. olive oil
2c yogurt
1/2 c tomatoe sauce
1/2 tsp.ground turmeric or saffron
1 tsp. Baharat Spice
salt & pepper

1.Wash and dry the lamb chops.In a small bowl, mix together the minced garlic and olive oil and rub allover the lamb chops.Set aside.
2.In another bowl, combine the yogurt, tomatoe sauce, turmeric or saffron, baharat, and salt and pepper and mix till thoroughly combined.
3.Pour the yogurt marinade over the lamb chops and refigerate for 2-4 hours.
4.Preheat oven at 350F and cook for 1 hour.Basting occassionally.Serve with basmati rice.

Bizar a' Shuwa (Omani Spice Rub)

Located on the Southeastern tip of the Arabian peninsula, the food of Oman is a blend of several flavors and countries.Like neighboring Arab countries, Oman also makes use of a wide range of spices and combines them beautifully to create spice blends that are unique to Omani cuisine.Among those is Bizar a' Shuwa, a spice blend that is commonly used in slow-cooked dishes or as a rub for meats.Below is the recipe for this spice rub.It's easy to make and doesn't require any special ingredients as you probably have most of these available in your kitchen.

Yield:1/4 c
Ingredients:
1 Tbsp. cumin seeds
1 Tbsp. coriander seeds
1 Tbsp. cardamon seeds
2 tsp. ground red chili or can substitute cayenne pepper or crushed red pepper flakes
1/2 tsp. turmeric,ground
2-3 Tbsp. vinegar
2 garlic cloves, crushed

1. In a mortar and pestle, crush the first three ingredients together until pulverized.
2. Add the chili and turmeric and combine thoroughly.
3.Add the vinegar and garlic and stir to a paste-like consistency.
4. Put paste in a glass container with a tight fitting lid and refrigerate. Will keep for 2 weeks.

Alya (Sheep Tail Fat)

A staple of the Arab kitchen since 3000B.C. , alya also known as aliya or roghan-e donbeh in Farsi is the rendered fat from the tail of the Awassi sheep, an Asian breed of sheep that are commonly found in parts of Africa, the Middle East,Northern India,Mongolia, and Western China.Just like the camel, these sheep hold most of their energy reserves in their tail which can weigh upwards of up to 25+lbs. and are able to survive in hot, arid climates.

Alya is hardly used anymore except in rural areas because of the widespread availability of other more convenient cooking fats and oils but it was used extensively in Medieval Arab recipes.Most Medieval Arab cookbooks refer to it's method of employment as "melt tail" or "fry in tail".Nowadays,certain rural areas of Lebanon and Syria have been known to use it where it is a common ingredient in the Lebanese dish qawarma, pieces of meat that are fried in alya , then preserved for later consumption.

Saudi Desert Truffles (Kamaa or Faqa')

Known by the classical arabic name of kamaa or the saudi name faqa', desert truffles are a distant cousin of the European truffle. A desert crop, it is found throughout North Africa, Syria,Iraq, Saudi Arabia, and the Gulf Arab States.Within each of these countries, they are known by several names.In Morocco, they are known as terfezia, in Egypt as terfas,in Kuwait as fagga,in Oman as either faqah or zubaydi, and in Iraq,Syria, and KSA as kamaa.

Unlike European truffles, kamaa do not require much rainfall to grow and thrive.Bedouins believe that truffles grow and appear when there are thunderstorms and lightning hits the ground.Bedouins also prize them for thier medicinal properties as it is believed that they possess special curative powers for eye ailments.

Truffles can be eaten and cooked in many ways.They can be eaten raw,boiled in camels milk, sauteed in butter,roasted (in campfires),or added to other dishes such as stews or stuffings.

There are two types of truffles that are available in Saudi Arabia, the khalasi and zubaidi.The khalasi is characterized by having an oval shape with an outer black skin and a pinkish/ivory interior.The zubaidi is cream-colored inside and out and is the most sought after and expensive.

Currently, kamaa cost $720 SAR($192 USD) a kilo.Desert Delicacies



Group of Emirati men in desert searching for & cooking desert truffles

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.

Servings:4

Ingredients:

2 1/2 lbs. swiss chard, stems removed, cut into med. sized pieces

4c water

salt

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.