i need recipes????

Question

i need recipes for arabic food? any arabian country?? give me some ideas or links!!! thanks!!

Answer 1

http://www.celticcat.com/JCorbin/ArabicRecipes/
http://www.arabicslice.com/main.html
www.arabicnews.com/recipes/recipes.html

These sites should help you out...Good luck! and good eating!

Answer 2

MOROCCAN-STYLE CORNISH GAME HENS

1 tablespoon cumin seeds
1 tablespoon coriander seeds
2 teaspoons cardamom seeds (from about 11/2 tablespoons cardamom pods)
2 teaspoons fennel seeds
1 teaspoon whole cloves
1/2 cinnamon stick, broken into pieces
1 bay leaf
1/4 cup orange juice
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
4 Cornish game hens (each 1 1/2 to 1 3/4 pounds), rinsed, patted dry
1 pound carrots, peeled, cut diagonally into 1/2-inch-thick slices
1/2 cup chicken stock or canned low-salt chicken broth


Preheat oven to 400°F. Finely grind first 7 ingredients in spice grinder or coffee grinder. Transfer to small bowl. Whisk in orange juice, oil and garlic. (Spice mixture can be made 1 day ahead. Cover and chill.)

Rub spice mixture all over hens; place hens in large roasting pan. Sprinkle hens inside and out with salt and pepper. Tie legs together to hold shape. Arrange carrots in pan around hens. Sprinkle carrots with salt and pepper. Roast 30 minutes. Add stock to roasting pan. Roast hens until juices run clear when thickest part of thigh is pierced and carrots are tender, basting hens occasionally with pan juices, about 35 minutes longer. Place 1 hen on each of 4 plates. Arrange carrots alongside.

Makes 4 servings.

Bon Appétit
September 2000
Gary Danko, San Francisco, CA


Epicurious.com © CondéNet, Inc. All rights reserved.

Answer 3

Kentucky Hot Brown (hot opened faced turkey sandwich)
HISTORY: This recipe was developed by a chef at the Brown Hotel in Louisville KY in the 1920’s.
Back in those days there were no fast food restaurants or any restaurant opened late at night after the dance halls closed. The chef came up with this dish for the “party” crowd late at night.
THIS RECIPE IS AWESOME! GREAT IN COLD WEATHER.

8 slices of bacon
4 slices of turkey breast
4 slices of thick French bread
4 slices of tomato
1 tablespoon flour
1 tablespoon butter
1 cup milk
1 1/2 cups grated cheddar cheese
Parmesan cheese

Here is how I do it:
1. I use French bread and slice it thick.....I butter both sides and "grill" on both sides in med heat skillet. Set it aside when browned on both sides.
2. I go ahead and shred my cheese ( I use cheddar )....set aside
3. Slice tomatoes...set aside
4. Have the bacon cooked and we have found that if we break up the cooked bacon into pieces that it looks better on top and you can use LESS but it seems like more (go figure)...set aside.
5. Have oven preheated to 350.
6. Have Turkey all ready
7. Melt butter slowly in sauce pan, add flour and cook for at least 2-3 min.....add milk slowly and whisk or stir often!!! I add some white pepper and a pinch of Nutmeg for fun.
8. When mixture thickens, add the shredded cheese and continue to stir constantly till melted and is a golden beautiful color!!! Set aside.
ASSEMBLY:
On oven proof plate(s), one for each Hot Brown. (you will be eating off this plate too. like in Mexican restaurants...HOT PLATE!!)
Put grilled bread on plate, add two slices turkey (I fold mine to fit bread), pour golden cheese mixture all over, nearly running over plate...use deep plate; sprinkle all over with parmesan cheese, top each with tomatoes.....put plates in oven and cook until the cheese mixture has brown, bubbly places on it.
Then finish by topping with crumbled bacon pieces.
HOT PLATE!!!!

Answer 4

www.al-bab.com this site has loads arabic, mid east food and drink

Answer 5

http://members.aol.com/JAlmansur/saudi_recipes.htm
http://www.arabicnews.com/recipes/Hummus.html

Here are 2 links, hope they help you out.

Answer 6

i like to buy used cookbooks on amazon.com and half.com. i just got a great vegetarian cookbook for a dollar.

Answer 7

Here's a couple recipes hun :)

Chicken Drumsticks in Fig Sauce (Iraq)

12 chicken drumsticks, do not remove skin
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons oil
1 medium onion, coarsely chopped
1 clove garlic, grated
1 cup tomato sauce (one 8-ounce can)
2 cups broth or water
16 dried figs, prunes may be substituted
1 scant tablespoon coriander
1/2 teaspoon salt
1/4 teaspoon black pepper
For garnish: 1/4 cup chopped parsley

Preheat oven to 400 degrees F.

Sprinkle drumsticks with salt and pepper and brown on both sides in heated oil in a big non-stick skillet, about 12 minutes. Remove drumsticks from skillet and arrange in a single layer in an ovenproof glass pan (approx.7 1/2-by-12-inches).
Leave 1 tablespoon oil in the skillet and discard the rest. Sauti onion and garlic until transparent, about 5 minutes.
Add tomato sauce, broth or water, dried figs, coriander, salt and pepper. Bring to a quick boil, stirring occasionally, about 5 minutes. Pour onion mixture all over the drumsticks. Bake, uncovered, in a preheated oven, at 400 degrees F., for about 35 minutes, or until chicken is tender, and sauce is nicely thickened.
Garnish with chopped parsley and serve with rice or bulgar of your choice

Soft Potato Salad (Morrocco)

Ingredients

500 g of sweet potatoes1/2 cup of oil1 crushed onion
1 pinch of salt
1/2 coffee spoonful of ginger
1 glass of water
1 pinch of cumin
1 coffee spoonful of sweet red pepper
1 soup spoonful of crushed parsley and coriander
juice of half a lemon
the peel of preserved lemon cut into little pieces
some olives cut into pieces
Preparation

Melt the onion with oil, salt, safran and ginger, pour the glass of water, add the sweet potaoes peeled and cut into pieces, cover the saucepan, cook for5 mn, add the cumin ,red pepper, parsley ,corriander, lemon juice, the peel of a preserved lemon and the olives,reduce the sauce to be smooth. Serve fresh.

Lamb Tagine

Ingredients for 6 to 8 people

1 kg and ½ of lamb meat cut into pieces
2 kg of artichoke
2 kg of green peas( with fresh beans)
1 coffee spoon of ginger
1 pinch of safran
1 clove of garlic
3 soup spoonful of oil
the bark of a preserved lemon
olives
lemon juice
Preparation

Pour oil in the pressure cooker, shake the pieces of meat into it , salt and add ginger and safran, mix to make the meat impregnate, add water and close the pressure cooker.clean the artichoke, plunge it in water with lemon and vinger, cook it in hot oil and salted water with the sauce of the meat, cook the green peas for 10mn in water then add some of the meat sauce.

Meat Tagine

Ingredients for 12 people

1 and ½ kg of mutton meat(shoulder), cut into pieces
500 g of prunes, washed and swollen in water
100 g of blanched and fried almonds
2 middle onions
3 cloves of garlic
2 sticks of cinamon
1 soup spoonful of granulated cinamon
1 coffee spoonful of granulated ginger
1 pinch of crushed natural safran
½ cup of sesame seed
5 soup spoonful of granulated sugar
1 coffee spoonful of salt
Preparation

In a container, put the meat cut into pieces, add salt, oil, spices, 1 cruched onion and garlic, mix, leave it to impregnate, then add water, cover the container and cook for 20 mn on a middle fire.

Take 2 soup ladles of sauce from the container to a saucepan, use that sauce to cook the prunes, when almost cooked, add 3 soup spoonful s of sugar and 1 soup spoonful of cinamon, allow to simmer.

Add meat, the second crushed onion,sprinkle with 2 soup spoonful of sugar and finish cooking(15 mn), mix frequently.

Blanch fry and drain almonds, grill the sesame seed slightly in a dry shallowpan

Serve meat and prunes in a plate, water them with sauce and decorate with fried almonds and sesame.

Answer 8

go to www.arabicnews.com

Answer 9

www.fooddownunder.com