By Moez Ageeb
Arabian Gulf foodstuff Recipes is a booklet comprises 30 recipes from Arab Gulf region. I want you get pleasure from each recipe in it.
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Strain the stock through a sieve; remove cooked chicken meat discarding bones and bay leaves. In a separate pot, heat Vegetable Oil, sauté Onions until golden, add Tomato Paste and sauté for an additional 2-3 minutes. Add Ginger, Garlic, Tomato Pure and bring to boil. Add the reserved chicken stock, Lentils, Lime powder and Green Chili’s, cover and simmer until lentils are fully cooked. About 1 hour. Add deboned cooked chicken pieces and gently mash content, using a potato masher until chicken is turned into shreds and lentils are 1/ mashed (do not use a food processor or electric mixer).
Remove the turkey meat, shred into strips and discard the bones. Return shredded turkey back in the pot, mash the mixture together insuring a consistent texture and let cook for another 30 minutes. Stir in cream and insure smoothness. Mix Sugar and Cinnamon together and set aside. Pour the harees into a plate, sprinkle cinnamon and sugar mixture on top of the harees. Serve hot. 6 Saudi Dough with King Fish Ingredients For the dough: 2½ cups all purpose flour or 350 g 1 egg, lightly beaten � cup NIDO Full Cream Milk Powder or 25 g 5 tablespoons vegetable oil 1 tablespoon salt � cup water or 150 ml For the stuffing: 400 g king fish, cut into 2cm cubes � cup lemon juice or 50 ml 30 g tamarind paste � cup water or 50 ml, hot 1 tablespoon vegetable oil 1 medium red onion or 150 g, finely chopped 6 cloves garlic, finely chopped 1 medium tomato or 300 g, finely chopped 2 cubes MAGGI® Chicken Bouillon or 20 g � cup water or 125 ml, hot 1 tablespoon chilli flakes 1 cup coriander leaves or 50 g, finely chopped � cup pine seeds or 50 g, roughly chopped Preparation In a large bowl, combine Flour, Egg, NIDO Full Cream Milk Powder, Vegetable Oil and Salt.
Add tomato paste and stir for 1-2 minutes. Add the chickpeas, water and MAGGI® Chicken Bouillon cubes. Bring to boil then reduce the heat. Cover and simmer for 45 minutes or until the chicken and chickpeas are cooked. Add more water if needed. Serve with cooked rice. 27 Chicken Threed Ingredients 1½ kg chicken, cut into pieces 6 cups water or 1500 ml 2 tablespoons vegetable oil 3 medium onions or 500 g, finely chopped 3 cloves garlic, crushed 1 small fresh ginger, peeled and crushed 1 tablespoon tomato paste 2 large potatoes or 500 g, cut into large cubes 4 baby marrows or 500 g, peeled and cut into thick slices 2 medium eggplants or 500 g, peeled and cut into large cubes 4 medium tomatoes or 600 g, chopped 3 dried limes, pierced 2 small chili peppers, green, chopped 3 cubes MAGGI® Chicken Bouillon 1 tablespoon arabic mixed spicess 1 teaspoon ground cinnamon 1 teaspoon ground turmeric 1 teaspoon curry powder 1 teaspoon garlic powder 1 teaspoon ground coriander 1 teaspoon whole cardamom pods � teaspoon chili pepper 1 medium green bell pepper or 150 g, cut into thick slices 1 cup coriander leaves or 75 g, chopped 15 loaves markouk bread Preparation Place chicken cuts in a large pot, cover with the water, and bring to boil skimming froth as it appears, cover and cook on low heat for 20 minutes.