Adas (Egyptian)
Ingredients Garnish (optional)
1 cup of lentils
1 chopped onion
2 mashed garlic cloves
1 finely chopped tomato
1 chopped tomato
1 small, chopped onion
2 teaspoons of chopped parsley
1 tablespoon of cottage cheese
1 teaspoon of tomato paste A sprinkle of cumin
3 teaspoons of cumin
Salt and pepper to taste
4 cups of water or broth
Oil for cooking
Method
In a large saucepan heat the oil and add the onion and garlic and sauté until soft. Add the lentils and cumin, then pour in the water or broth. Bring it to the boil, then reduce the heat and let it simmer for 20-25 minutes until the lentils are soft. Add salt and pepper to taste. Add the garnish. Serve with Arabic bread.
Sami and Fahad
Photo © Maria
Ingredients for 6 Burgers
500g of minced beef with 20% fat
1 teaspoon of garlic powder
2 tablespoons of Cajun spices
Salt and black pepper to taste
Beef Burgers
Burger Construction
6 burger buns
6 slices of Emmental cheese
6 slices of lettuce
6 large slices of tomato
Ketchup to taste
6 large dollops of mayonnaise
Method
Mix the burger ingredients well. Divide into 6 equal discs. Heat a non-stick pan with a heavy bottom over a high heat for 2 minutes. Grease the burgers with oil on both sides. Put the burgers in the hot pan and press them a little to starch well. Do not stir the burger discs after placing them in the hot pan, leave them to cook for 2 minutes and flip over for another 2 minutes.
Place the burgers under a hot grill. Grill on one side and then turn and place the cheese slices on top of the burgers and leave to melt. Put the burgers into the bread buns. Add the slices of tomato and lettuce, then add mayonnaise and ketchup to taste.
Mohammed
Fatoosh Salad
Ingredients For the Dressing
2 pieces of pitta bread torn into small pieces 1/3 cup of olive oil
2 teaspoons of sumac Juice of 1 lemon
A pinch of salt and black pepper 2 tablespoons of pomegranate
3 tablespoons of olive oil for frying molasses
1 head of romaine lettuce
2 cups of chopped parsley
1 cup of chopped mint
1 teaspoon of salt
¼ teaspoon of cinnamon
¼ teaspoon of allspice
5 tomatoes A pinch of black pepper
6 radishes
5 sliced green onions
Method
In a small bowl, whisk together the ingredients for the dressing. Mix well and set aside until ready to use.
Tear the bread into small pieces. Heat the oil in a large skillet over medium heat. Add the bread pieces and fry until golden brown, turning frequently. Transfer them to a plate lined with paper towels to remove any excess oil. Sprinkle with salt, pepper and sumac and set aside.
Chop the lettuce, cut the radish into strips and chop the cucumber, onion and tomato into small pieces. Put the lettuce, tomato, green onion, radish parsley and mint into a large bowl. Toss together, then drizzle the dressing over the top and toss again. Add the fried bread as garnish. Place in a refrigerator for ten minutes. Transfer to serving plates and serve chilled.
Lama
Foul
Ingredients
1 large can of fava beans
2 crushed cloves of garlic
2 tablespoons of lemon juice
3 tablespoons of olive oil
1 tablespoon of tahini
1 finely chopped tomato
1 tablespoon of chopped parsley
Salt to taste
Method
Place the fava beans in a deep dish with their water. Mash them well and add salt. Add the tahini, garlic, oil and lemon juice and stir well until the ingredients are combined. Add the parsley and continue stirring. Place the fava beans in a serving dish. Garnish with tomatoes and chopped parsley. Drizzle with olive oil and serve with bread.
Abdulmajeed
Photo © Maria
Kabsa
Ingredients
1 chicken breast chopped into pieces
1 onion
1 large tomato
1 tablespoon of tomato paste
2 cups of rice
Salt and spices to taste
Method
Soak the rice in a pot. In another pot sauté the onions, tomatoes, tomato paste and spices until the onions change to a caramel colour. Then add the chicken pieces and sauté for another 5 minutes. Add water and cook for 20 to 28 minutes.
Lama
Photo © Lama
Macaroni Bechamel
Ingredients
1 kilo of minced mutton
One onion
One clove of garlic
500g of macaroni
Half a cup of oil
A teaspoon of salt
3 tablespoons of spices
1 small tub of single cream
A sprig of basil
A teaspoon of chopped parsley
Method
Boil the macaroni in water with salt for 10-15 minutes. Then, in a frying pan, sauté the onion and garlic in oil until soft. Add the meat and spices. When it is cooked, add to the macaroni and the cream and mix well. Then place everything together in an oven dish. Put in the oven for 10 minutes or until the top browns evenly. Garnish with the chopped parsley and basil.
Hamad
Mandihanif
Ingredients
2 large Onions
3 tablespoons of oil
2 large tomatoes
1 tablespoon of butter
Salt and pepper to taste
3 black lemons
¼ mashed clove
3 cups of rice
1 kilo of lamb
Spices
2 tablespoons of tomato paste
Method
Light the mandi (oven) and set the temperature to 120°C. Then put the lamb on a large tray on an oven rack and cover it with foil and put it in the oven. Wait 40 minutes. In another pan cook the onions and add the tomatoes, black lemon, pepper, spices, salt, cloves and tomato paste. Let it cook for 20 minutes, take the liquid from the meat and vegetables and put it in with the rice (add more water as necessary). Cook the rice until soft. Serve the lamb and vegetables on the rice. Enjoy!
Fahad Al-Saif
Maqloba
Ingredients
Pieces of chicken
Chopped vegetables – potatoes, squash, zucchini, eggplant (1 of each)
1 onion
1 clove of garlic
5 black lemons
1 litre of water
5 cups of rice
Small cup of oil for frying Spices and pepper as per taste
Method
In a large saucepan with a lid put the oil, chicken and vegetables and fry them lightly. Stab the black lemons with a knife to allow the flavour to come out and add them to the pot with the spices and pepper. Leave to cook for 15 minutes on a very low heat.
In a second pot put the water and rice, bring to the boil, lower the heat and simmer for 20 minutes. When the rice is cooked add the rice to the pot with the chicken and vegetables. Leave the chicken and vegetables at the bottom and the rice over the top. Leave to cook together for 10 minutes. Turn the pan over onto a serving plate so that the vegetables are on top of the rice. Don’t forget to say, ‘bismillah’.
Abdulsalam
Palestinian Egg Sandwich
Ingredients
2 eggs
4 slices of bread
A pinch of salt
Butter or oil
Salt and pepper
Suggested garnishes – grated cheese, mayonnaise, tomato, zaatar
Method
Crack the eggs into a bowl and whisk, add salt and pepper to taste. Melt the butter or oil in a saucepan, add the whisked egg and keep stirring until the egg becomes firm and scrambled.
Prepare the bread or toast. Place the hot eggs on the bread/toast. Add grated cheese, mayonnaise, tomato and zaatar as preferred.
Jamellah
Potatoes with Chicken
Ingredients
2 large potatoes
1 chicken
1 green pepper
1 large onion
1 teaspoon of salt
1 teaspoon of spices
1 tablespoon of oil
3 tablespoons of cream Lemon to garnish (optional)
Method
Put the potatoes in a pan of salted water and place on a low heat. Add a little onion to the pot with a bit of oil and stir over the heat. Add the chicken and green pepper to the onions and season with salt and spices. Take the potatoes out of the pan, add the cream and mash until light and fluffy. Serve them with the chicken. Garnish with lemon (optional).
Rahaf
Rice with Camel
Ingredients
1.5kg of camel meat
2 small onions
3 tomatoes
Other vegetables such as zucchini, peppers and aubergine may be added as optional
500g rice
2 litres of water Oil
Salt
Method
In a saucepan put the tomatoes and onions in the oil on a low heat. Add the meat (and any other vegetables). Cook for 30 minutes. After the meat is cooked, add the water and rice. When the rice is cooked it is ready to eat.
Turki
Shakshuka
Ingredients
1 egg (whisked)
1 tomato
1 bell pepper
1 onion
20g tomato sauce
A pinch of salt
Oil to cook
Method
Place the oil, tomatoes, pepper, onion and tomato sauce into a frying pan. Put on a low heat on the hob, add the salt and the whisked egg. Cook for 10 minutes and keep mixing over a low heat. Get ready to eat!
Turki
Syrian Salad
Ingredients For the dressing
10 cherry tomatoes ¼ cup of lemon juice
1 large cucumber (chopped) ¼ cup of olive oil
1 small onion (diced)
1 green or coloured bell pepper
1 garlic clove (crushed)
Salt to taste
2 cups of chopped radishes A sprinkle of sumac
¼ cup of fresh mint
½ cup of chopped Arabic pitta bread
Method
In a large bowl, combine all the salad ingredients.
In a small bowl mix the dressing ingredients.
Drizzle the dressing over the salad. Serve immediately.
Lama
Karak Tea
Ingredients
2 cups of water
1 cup of milk
½ a teaspoon of cardamon
2 tea bags (black breakfast tea)
A pinch of saffron is optional
Sugar to taste
Method
In a pot, put the water and teabags, cardamon and saffron. Leave them to boil for between 5 and 7 minutes. Add the milk and reduce the heat. Let it boil again for 5 more minutes and keep stirring. Add the sugar and stir until it dissolves. Finally, strain and pour into cups to enjoy.
Shahad
Karkade (hibiscus tea)
Ingredients
1 cup of dried hibiscus petals (also known as roselle)
4 cups of cold water
½ a cup of sugar (adjust to taste)
Ice cubes for serving
Method
Rinse the dried hibiscus petals under cold water to remove any impurities. In a large pitcher combine the hibiscus petals and cold water. Cover and refrigerate for 3 to 4 hours, allowing the petals to steep and infuse the water with their flavour and colour. After steeping, strain the mixture through a fine mesh sieve to remove the petals. Stir in the sugar until it is fully dissolved. Serve the juice over ice cubes.
For additional flavour, add a splash of lemon or lime juice or a few mint leaves.
Although enjoyed throughout the Middle East, this drink originated in Florida. Enjoy this vibrant and tangy beverage as a cooling treat.
Hissah
Mint Tea
Ingredients
1 cup of water
Teabag of black tea
1 sprig of mint
Lemon and mint leaves to garnish
Method
Boil the water in a pot. Leave to cool a little. Then add the teabag and the mint, use 3 or 4 leaves as per preferred taste. Bring to the boil again and then serve with mint and lemon to garnish. Enjoy!
Mint tea is Morocco’s national beverage, although it is traditional across the Maghreb region of Northern Africa and enjoyed throughout the Arab world and beyond.
Fahad Al-Sahli
Syrian Style Orange Juice
Ingredients
4-5 sweet oranges
1 teaspoon sugar (optional)
A few drops of orange blossom water (optional but traditional)
Ice cubes
Method
Squeeze the oranges, using a juicer. Strain the juice to remove any seeds. Add sugar as preferred and a few drops of orange blossom water.
Pour over ice and serve cold.
Shahad
Areeka
Ingredients
1 teaspoon of salt
2 cups of water
250g whole wheat flour
3 tablespoons of honey
2 tablespoons of ghee (optional)
7 dates
Method
Soak the dates in the water a day before use. Mix the dry ingredients together and knead the dough adding the date water until the dough comes together like a cake mixture, no liquid and not heavy. Cover the dough with tinfoil and leave aside for an hour. Knead the dough again vigorously until it becomes soft. Half fill an oven-proof dish with the mixture. Put it in the oven at 180°C for half an hour. Remove carefully and make a hole in the middle of the dough whilst it is hot. Then pour in the honey and ghee. Arrange the dates on top of the bread. Eat whilst it is hot, picking up the bread with your fingers and dipping it into the honey and ghee in the middle –delicious!
Ingredients
Basbousa
For the syrup
1 cup of semolina 1 cup of sugar
1 cup of desiccated coconut ½ cup of water (optional for extra flavour) 1 teaspoon of lemon juice
1 cup of plain yoghurt 1 teaspoon of rose water or ¾ cup of sugar orange blossom water
½ cup of melted butter or ghee
1 teaspoon of baking powder
Almonds for decoration (optional)
Method
Prepare the syrup first:
In a small pot, mix the sugar and water. Bring to the boil, then add the lemon juice. Let it simmer for 8-10 minutes until it thickens slightly. Add the rose water if using and set aside to cool.
Make the batter:
In a mixing bowl, combine the semolina, sugar, yoghurt, coconut (if using), melted butter and baking powder. Mix well until fully combined.
Bake:
Pour the mixture into a greased baking tray. Smooth the surface and optionally decorate with almonds. Bake in a preheated oven at 180°C (350°F) for 0-35 minutes or until golden brown.
Once the basbousa is out of the oven and still hot, pour the cool syrup over it evenly. Let it soak for at least 15-20 minutes before serving.
Abdulsalam
Biscuits and Coffee
Ingredients
2 packets of tea biscuits
1 cup of water
1 teaspoon of instant coffee (for dipping)
1 can of sweetened condensed milk
4-5 pieces or 3 tablespoons of cream cheese
Cocoa powder or grated chocolate for topping (optional)
Method
Dissolve the coffee in water. Quickly dip the tea biscuits in the coffee water and then lay them in a flat dish.
In a blender, mix the condensed milk and cheese until smooth.
Cover the biscuits with a layer of the milk mixture. Continue to layer the biscuits and mixture, finishing with the mixture on the top.
Sprinkle cocoa or chocolate to decorate.
Chill in the fridge for 2-4 hours. Serve cold and enjoy!
Jamellah
Salted Caramel Chocolate Rice
Krispie Treats with Skittles
Ingredients
3 cups of rice krispies
1 cup of mini marshmallows
2 tablespoons of unsalted butter
½ cup of salted caramel sauce (shop bought or home-made)
½ cup of melted chocolate (milk or dark as preferred)
Skittles and/or other toppings
Method
Melt the butter in a saucepan over a medium heat. Add the marshmallows and stir until they are completely melted. Remove from heat and fold in the rice Krispies. Melt the chocolate and add the salted caramel sauce. Fold the rice Krispies and marshmallows into this mixture.
Shape the mixture into small balls and put into bun cases or press into a lined tray to form a flat layer. Add Skittles or other toppings. Place in the refrigerator for 20-30 minutes until set. If the mixture is in a lined tray, cut it into individual pieces.
These treats are perfect for a quick dessert or snack. They can also be customised by adding chopped nuts, sweets, or a sprinkle of sea salt for extra flavour.
Hissah
Photo © Hissah
Luqimat
Ingredients
1 cup of flour
1 teaspoon of yeast
1 teaspoon of sugar
¾ of a cup of warm water
Oil for frying
Honey
Method
Mix the flour, yeast, sugar, salt and warm water. Cover the mixture and let the dough rise for 30 minutes. Heat the oil. Shape the dough by hand into small balls and deep fry until golden.
Serve drizzled with honey.
Lama
Sami’s Saudi Sweet
Ingredients Sauce
Samosa pastry sheets
Cream cheese (cut into small cubes)
Mashed dates
Oil for frying
Brown sugar (for coating)
Method
1 can of cream
Half a can of condensed milk
6 mashed dates
4 cubes of cream cheese
Cut each samosa pastry sheet lengthwise into two thin triangular strips. Place a small cube of cream cheese and a small amount of mashed dates at the wide end of each strip. Roll the strip up tightly into a neat roll. Brush water on to the end to help it to stick.
Fry the rolls in hot oil until they are golden and crispy. Coat with brown sugar whilst warm.
Put the ingredients for the sauce in a bowl and blend to a soft paste.
Dip the rolls into the sauce and enjoy.
Sami
Contributors
Abdulmajeed Al Rashidi
Abdulsalam Al-Abdulmohesen
Dkhyl Al Jariwi
Fahad Al-Sahli
Fahad Al Saif
Hamad Al Jariwi
Hissah Abdullah Al-Mutairi
Jamellah Faleh Al-Otaibi
Lama Abdullah Al-Mutairi
Maria Kay
Mohammed Hassan
Rahaf Hussain Al-Mutairi
Sami Al-Dail
Shahad Saud Al-Sahli
Turki Fahad
from The Higher Applied Paths Institute for Training in Al Majmaah, KSA
