2 lb. ground meat (beef or lamb)
2 bunches fresh coriander
5-6 cloves mashed garlic
Salt and pepper to taste
5 lb. potatoes, peeled and sliced like French fries
Fry meat in a little vegetable oil adding garlic, salt and pepper. Set this aside. Fry potatoes like French fries and place in a large bowl. Add meat and mix well by hand. Add chopped coriander and mix again.
Sunday, March 29, 2009
ARABIC CHICKEN
1 whole chicken, cut in pieces2
c. uncooked rice
1 med. size onion, chopped
1 (15 oz.) can of mixed vegetables
1 clove garlic, crushed
1/2 tsp. coriander
1/2 tsp. cardamon
2 c. water
1 can chicken broth
Place all ingredients except chicken in broiler pan, mix together. Then put chicken pieces in, arrange chicken slightly in the other ingredients. Add a little salt and pepper to taste. Cover tightly with tin foil. Bake at 375 degrees for 1 hour. Serves 5.
Place all ingredients except chicken in broiler pan, mix together. Then put chicken pieces in, arrange chicken slightly in the other ingredients. Add a little salt and pepper to taste. Cover tightly with tin foil. Bake at 375 degrees for 1 hour. Serves 5.
Monday, January 5, 2009
Sunday, January 4, 2009
Saudhi Rice with Lamb
Ingredients
1 kg lamb,
cubes with bones
8 cups water or 2000 ml
2 dried limes
2 cubes MAGGI Chicken Bouillon
¾ teaspoon ground black pepper
¾ teaspoon ground cumin
¾ teaspoon ground coriander
¾ teaspoon ground turmeric
¾ teaspoon ground cardamom
¾ teaspoon ground cinnamon
2½ cups basmati rice or 500 g,
washed and drained
2 tablespoons ghee
3 medium onion or 450 g, sliced
1 cup yoghurt or 250 g,
fresh 3 cloves garlic,
crushed 1 teaspoon ground saffron, soaked in ¼ cup or 60ml Kadi water
Preparation
--------------------------------------------------------------------------------
Add lamb pieces and water to a large pot. Bring to boil and remove froth as it appears. Add dried limes and MAGGI Chicken Bouillon cubes. Cover and simmer over low heat for 30-40 minutes or until lamb is tender.
Remove lamb pieces from the stock, add the rice to the lamb stock, around 6 cups or 1500ml, and boil the rice for 10 minutes or until almost cooked. Drain the rice and set aside.
Heat ghee in a large pot, add and cook onions with occasional stirring for 5-7 minutes or until golden brown. Add the cooked lamb pieces to the onions and stir to combine.
Combine the yoghurt with the spices and the garlic and pour over the lamb. Add half the quantity of the cooked rice to cover the lamb in the pot.
Sprinkle half the quantity of saffron water over the rice, cover with the rest of the rice and then sprinkle with the rest of saffron water.
Cover and cook over low heat for 25–30 minutes or until the rice is cooked.
Serve on a large serving dish and garnish with fried nuts.
Preparation time : 20 minutes Cooking time : 1 hour, 30 minutes
--------------------------------------------------------------------------------
Add lamb pieces and water to a large pot. Bring to boil and remove froth as it appears. Add dried limes and MAGGI Chicken Bouillon cubes. Cover and simmer over low heat for 30-40 minutes or until lamb is tender.
Remove lamb pieces from the stock, add the rice to the lamb stock, around 6 cups or 1500ml, and boil the rice for 10 minutes or until almost cooked. Drain the rice and set aside.
Heat ghee in a large pot, add and cook onions with occasional stirring for 5-7 minutes or until golden brown. Add the cooked lamb pieces to the onions and stir to combine.
Combine the yoghurt with the spices and the garlic and pour over the lamb. Add half the quantity of the cooked rice to cover the lamb in the pot.
Sprinkle half the quantity of saffron water over the rice, cover with the rest of the rice and then sprinkle with the rest of saffron water.
Cover and cook over low heat for 25–30 minutes or until the rice is cooked.
Serve on a large serving dish and garnish with fried nuts.
Preparation time : 20 minutes Cooking time : 1 hour, 30 minutes
Thursday, December 4, 2008
Orange Lentil Soup (Shorabat Adas)
Ingredients
- 2 tablespoons extra virgin olive oil, plus more for the croutons
- 1 medium onion, coarsely chopped
- 2 cups orange lentils, picked clean and rinsed
- 6 cups low-sodium canned chicken or beef broth
- 3 slices whole-wheat or white bread, crusts removed
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- Lemon wedges, for serving
- Red radishes, for serving
- Olives, for serving
Heat the olive oil in a large pot over medium heat. Add the onions and sauté until soft, about 5 minutes. Add the lentils and stir to coat them in the oil. Add the stock and bring it to a boil. Then reduce the heat to medium, cover the pot, and cook, removing any foam that rises to the surface, until the lentils are soft, about 45 minutes. Remove the pot from the heat and set it aside to cool for 15 minutes.
Meanwhile, preheat the over to 400°F.
Brush olive oil over both sides of the bread slices, and cut them into small cubes. Place the cubes in a single layer in a baking dish, and toast in the oven until golden and crisp, about 7 minutes. Set the croutons aside.
Transfer the lentils, with their liquid, to a blender, in batches if necessary, and puree. Return the soup to the pot. (Alternatively puree the lentils right in the pot with an immersion blender.) Add the cumin, salt, and pepper and give the soup a good stir. Bring it to a boil over medium-high heat, stirring frequently. Reduce the heat to low and simmer, uncovered, for 15 minutes.
Ladle the soup into bowls, and sprinkle a few croutons on top of each serving. Serve with the lemon wedges, radishes, and olives alongside.
Variation: Mix 1 cup low-fat yogurt, 1/4 cup fresh lemon juice, and the grated zest of 1 lemon together in a small bowl. Spoon a bit into each bowl before serving.
Tuesday, September 2, 2008
Ramdan and Fasting
Ramadan is derived from the Arabic root word ramida or arramad intense.scorching heat and dryness, especially the ground. From the same root there is ramdaa, sunbaked sand, and the famous proverb: "Kal Mustajeer.minar Ramadaa binnar" - to jump out of the frying pan into the fire. And in a hadith the Messenger of Allah (saas) said : "The prayer of repenters is due when the young camel can feel the sun's heat early in the morning."
(Muslim)
Thus, the Ramadan is so called to indicate the heating sensation in the stomach as a result of thirst. Others said it is so called because Ramadan scorches out the sins burns the ground. Some said it is so called because the hearts and souls are more readily receptive to the admonition and remembrance of Allah during Ramadan, ad the sand and stones are receptive to the sun's heat. The framers of this beautiful language may have been inspired by Allah (SWT) in naming this month Ramadan. Otherwise, the relation between the heat and its properties is miraculously similar to that of Ramadan. While the heat represents the matter that helps shape, form, and mold virtually every matter, from metal and plastics, to plants and living cells-Ramadan undoubtedly helps a serious believe remold,reshape, reform, and renew his physical and spiritual disposition and
behaviour.
FASTING:
Fasting, siyamm, has two meanings. Generally, siyaam or sawm, is derived from the root sama, to retrain from normal things, such as eating, drinking, and talking. If an individual refrains from these things, he is considered saaim, the observer of fast. Al-Qur'an uses the word generally when it revealed the conversation between the angel and Mary, the of Jesus, as the angel instructed her "And if you do see any man say, "I have vowed to remain silent for Allah". (Al-Qur'an 19:26)
The phrase "to remain silent," is the interpretation of the Arabic word "sawm". The reason for this interpretation is that "sawm" cannot mean fast, i.e. restraint from food, because Mary had just been told to eat from the palm tree. This general meaning is common in the Arabic language.
In the Shari'ah (Islamic law) the "sawm" means and implies a specific act , which is, "to worship Allah, abstaining, with intention to please Him from fast breakers, such as physical nourishment, food, drink, and sexual intercourse a lustful discharge of semen from the period between the break of dawn until sundown."
As this definition implies, the Islamic fasting is total abstinence from any food, particles passing through the mouth or nose, as well as drinks of any kind - water, milk, juice, etc. - along with abstinence from sexual association during the day that commences from the break of dawn till sunset.
Although the definition indicated restraining the stomach and private parts, the tongue, eyes ears and other limbs are equally obligated to be restrained if the faster want to gain the total rewards of fasting. This is why the Messenger of Allah (saas) has been reported as saying in hadith by Abu Hurairah: "He who does not desist from obscene language and acting obscenely (during the period of fasting), Allah has no need that he didn't eat or drink." (Bukhari, Muslim). In another hadith by abu Harairah (raa),the Prophet (saas) said: "Fasting is not only from food and drink, fasting is to refrain from obscene (acts). If someone verbally abuses you or acts ignorantly toward you, say (to them) 'I am fasting; I am fasting.'"(Ibn Khuzaoinah)Indeed, these two reports imply fasting will not be complete until one
Observes three elements:
1. Restraining the stomach and the private parts from the break of the
fast food and drinks.
2. Restraining the jawarih, the other body parts, which may render the fast worthless despite the main factor of hunger and thirst; so the tongue, for instance, must avoid backbiting, slander, and lies; the eyes should avoid looking into things considered by the Lawgiver as unlawful; the ears must stop from listening to conversation, words, songs, and lyrics that spoil the spirit of fasting; and,
3. Restraining of the heart, and mind from indulging, themselves in other things besides dhikir Allah (remembrance of Allah).
(Muslim)
Thus, the Ramadan is so called to indicate the heating sensation in the stomach as a result of thirst. Others said it is so called because Ramadan scorches out the sins burns the ground. Some said it is so called because the hearts and souls are more readily receptive to the admonition and remembrance of Allah during Ramadan, ad the sand and stones are receptive to the sun's heat. The framers of this beautiful language may have been inspired by Allah (SWT) in naming this month Ramadan. Otherwise, the relation between the heat and its properties is miraculously similar to that of Ramadan. While the heat represents the matter that helps shape, form, and mold virtually every matter, from metal and plastics, to plants and living cells-Ramadan undoubtedly helps a serious believe remold,reshape, reform, and renew his physical and spiritual disposition and
behaviour.
FASTING:
Fasting, siyamm, has two meanings. Generally, siyaam or sawm, is derived from the root sama, to retrain from normal things, such as eating, drinking, and talking. If an individual refrains from these things, he is considered saaim, the observer of fast. Al-Qur'an uses the word generally when it revealed the conversation between the angel and Mary, the of Jesus, as the angel instructed her "And if you do see any man say, "I have vowed to remain silent for Allah". (Al-Qur'an 19:26)
The phrase "to remain silent," is the interpretation of the Arabic word "sawm". The reason for this interpretation is that "sawm" cannot mean fast, i.e. restraint from food, because Mary had just been told to eat from the palm tree. This general meaning is common in the Arabic language.
In the Shari'ah (Islamic law) the "sawm" means and implies a specific act , which is, "to worship Allah, abstaining, with intention to please Him from fast breakers, such as physical nourishment, food, drink, and sexual intercourse a lustful discharge of semen from the period between the break of dawn until sundown."
As this definition implies, the Islamic fasting is total abstinence from any food, particles passing through the mouth or nose, as well as drinks of any kind - water, milk, juice, etc. - along with abstinence from sexual association during the day that commences from the break of dawn till sunset.
Although the definition indicated restraining the stomach and private parts, the tongue, eyes ears and other limbs are equally obligated to be restrained if the faster want to gain the total rewards of fasting. This is why the Messenger of Allah (saas) has been reported as saying in hadith by Abu Hurairah: "He who does not desist from obscene language and acting obscenely (during the period of fasting), Allah has no need that he didn't eat or drink." (Bukhari, Muslim). In another hadith by abu Harairah (raa),the Prophet (saas) said: "Fasting is not only from food and drink, fasting is to refrain from obscene (acts). If someone verbally abuses you or acts ignorantly toward you, say (to them) 'I am fasting; I am fasting.'"(Ibn Khuzaoinah)Indeed, these two reports imply fasting will not be complete until one
Observes three elements:
1. Restraining the stomach and the private parts from the break of the
fast food and drinks.
2. Restraining the jawarih, the other body parts, which may render the fast worthless despite the main factor of hunger and thirst; so the tongue, for instance, must avoid backbiting, slander, and lies; the eyes should avoid looking into things considered by the Lawgiver as unlawful; the ears must stop from listening to conversation, words, songs, and lyrics that spoil the spirit of fasting; and,
3. Restraining of the heart, and mind from indulging, themselves in other things besides dhikir Allah (remembrance of Allah).
Monday, September 1, 2008
Spaghetti with Oil and Garlic (Aglio Et Olio)
Servings: 4 to 6 servings
Preparation Time: 10 minutes and 16 minutes
Ingredients
Salt, to taste, plus 1 teaspoon
1 pound spaghetti
3 cloves garlic, minced
1/2 cup extra-virgin olive oil
Pinch red pepper flakes
2 tablespoons chopped flat-leaf parsley
1/2 lemon, zested, optional
Freshly grated Parmigiano-Reggiano, optional.
Spaghetti with Oil and Garlic (Aglio Et Olio)
* Method
* - Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.
While the pasta cooks, combine the garlic, olive oil, the 1 teaspoon salt, and red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.
- Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well.
- Add the parsley and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with grated cheese, if desired.
Preparation Time: 10 minutes and 16 minutes
Ingredients
Salt, to taste, plus 1 teaspoon
1 pound spaghetti
3 cloves garlic, minced
1/2 cup extra-virgin olive oil
Pinch red pepper flakes
2 tablespoons chopped flat-leaf parsley
1/2 lemon, zested, optional
Freshly grated Parmigiano-Reggiano, optional.
Spaghetti with Oil and Garlic (Aglio Et Olio)
* Method
* - Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.
While the pasta cooks, combine the garlic, olive oil, the 1 teaspoon salt, and red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.
- Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well.
- Add the parsley and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with grated cheese, if desired.
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