Can anyone give me a fast and good Arab recipe?

Answer 1

Classic Hummous
Ingredients
·One (19 oz.) can cooked chickpeas (garbanzo beans), drained and rinsed OR 2 cups cooked chickpeas
·1 tbsp. tahini (sesame seed paste)
·1 tbsp. lemon juice, about half a lemon
·1 large clove garlic, roughly chopped
·1-2 tbsp. water, to thin, if necessary
Instructions:
1.You can use either a hand blender or food processor to make this hummous. If using a hand blender, you'll need at least a two cup capacity cup. Either way, add about half the chickpeas and start to blend.
2.Gradually add in the tahini, lemon juice, garlic, but not the water.
3.Keep blending until the volume reduces slightly and the texture becomes more smooth, then add the rest of the chickpeas.
4.Blend until desired consistency is reached - chunkier is good for sandwiches, while a thinny dip may be desired for pita chips.
5.Add 1-2 tbsp. water if necessary while blending.
6.Stir in any additions, garnish, and serve!

Hummus with Toasted Pine Nuts, Cumin Seeds, and Parsley Oil

1/4 cup packed fresh flat-leafed parsley sprigs plus 2 to 3 additional sprigs
3/4 cup extra-virgin olive oil
3 tablespoons pine nuts
1 teaspoon cumin seeds
2 (19-ounce) cans chickpeas
4 garlic cloves
2/3 cup well-stirred tahini* (Middle Eastern sesame paste)
2/3 cup water
5 tablespoons fresh lemon juice
1 teaspoon salt
Accompaniment:
Toasted pita chips

*available at natural foods stores and some supermarkets


Preheat oven to 350 degrees.
In a blender or small food processor puree 1/4 cup parsley with 1/4 cup oil. Pour mixture through a fine sieve set over a bowl, pressing hard on solids, and discard solids.

In a small baking pan toast pine nuts and cumin seeds, stirring occasionally, until nuts are golden, about 10 minutes.

In a colander rinse and drain chickpeas and in a food processor puree 1/2 cup with garlic until garlic is finely minced. Add tahini, water, lemon juice, salt, remaining chickpeas, and remaining 1/2 cup olive oil and puree until smooth. Recipe may be prepared up to this point 3 days ahead. Keep hummus and parsley oil chilled, covered, and pine nuts and cumin seeds in an airtight container at room temperature. Bring parsley oil to room temperature before using.

Strip leaves from additional parsley sprigs. Divide hummus between 2 shallow dishes and smooth tops. Drizzle hummus with parsley oil and sprinkle with parsley, pine nuts, and cumin seeds.

Serve hummus with pita toasts.

This sounds good, haven't tried yet.

Moroccan Lentil Salad (Healthy)
Recipe #67242
25 min 5 min prep
1 1/4 cups green lentils, preferably french
1 small onion, sliced in half
3 whole cloves
5 cups water
1/4 cup fresh lemon juice
2 teaspoons olive oil
1 teaspoon dried mint
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon garlic granules (this is what the original recipe called for; I use minced garlic, and definitely more than 1/4 tsp!!)
1/2 cup chopped roasted red peppers (about 1/2 pepper)

1.Pick over lentils to remove any stones and rinse well.
2.Stick one onion half with the cloves.
3.In a large saucepan, combine water, lentils and the onion stuck with the cloves.
4.Bring to a boil over medium heat.
5.Reduce the heat to low and simmer, uncovered, until the lentils are tender, about 20 minutes.
6.Discard onion.
7.Drain lentils and let cool slightly.
8.In a bowl, combine lemon juice, olive oil, mint, cumin, coriander, salt and garlic.
9.Add lentils and toss to mix.
10.Finely chop the remaining onion half and add to the lentils along with the roasted peppers.
11.Chill at least 30 minutes to allow flavors to blend.
12.Serve at room temperature or chilled.
http://www.recipezaar.com/67242

Answer 2

Moroccan Stew With Couscous

1 Tbsp Vegetable oil
1 1/2 C Chopped onion
2 Garlic cloves -- minced
3/4 Tsp Salt -- divided
1 Tsp Cinnamon -- ground
1/2 Tsp Ginger -- ground
1/2 Tsp Tumeric -- ground
1/4 tsp Nutmeg -- ground
1/4 tsp Red pepper -- ground
2 c -Water
3 Cloves -- whole
2 c Sliced carrots
2 c Cubed butternut squash
2 c Chickpeas -- cooked or canned
and rinsed)
1 1/2 c Cubed sweet potato
1/2 c Raisins
1/3 c Chopped dried apricots
3 tbsp Brown sugar -- packed

-----COUSCOUS-----
1 c Couscous
1 3/4 c -Water

-----TOPPING-----
1/3 c Chopped blanched almonds

For the stew: In a 4-quart saucepan, heat the oil over medium-high heat.
Add the onion and garlic, and cook, stirring, until softened.
Add 1/2 tsp. of the salt and all of the cinnamon, ginger, tumeric, nutmeg,
and red pepper, stirring until absorbed. Add the water and cloves; bring
to a boil. Add the carrot, squash, chickpeas, sweet potato, raisins,
apricots, and brown sugar, and return to a boil.
Reduce the heat and simmer uncovered, stirring occasionally, 40 to 45
minutes, or until the sweet potato is tender.

For the couscous: During the last 5 minutes of cooking the stew, place
the couscous in a medium-sized bowl. Add the boiling water and remaining
1/4 teaspoon salt. Let stand 5 minutes, then fluff with a fork.

Serve the stew over the couscous and top with the chopped almonds.

Answer 3

INGREDIENTS

800g (1 3/4 pounds) very finely ground sirloin
50g (1/4 cup) onions
500g (1 pound) cracked wheat (soaked for about one hour in fresh water)
Few mint sprigs
Salt & pepper
**baharat spice blend
Stuffing

300g (10 ounces) ground lamb meat (any)
50g (1/4 cup) onions
50g (1/4 cup) shortening
100g (1/2 cup) pine nuts
Baharat

2 tablespoons freshly ground black pepper
1 tablespoon ground coriander
1 tablespoon ground cloves
2 tablespoons ground cumin
1/2 tablespoon ground cardamom
2 tablespoons grated nutmeg
1/4 tablespoon ground cinnamon

METHOD

Put the first 6 ingredients in a food processor, and reduce to a paste.

Stuffing: Fry the onions, pine nuts and the meat in the fat, until done. In a baking pan (shallow pan, or sheet pan) press first a little of meat, spread all the stuffing over it, and then apply another meat layer over. Bake at 190° C (375°F) for 40 minutes or more.

Baharat: Put all into a jar with a tight-fitting lid and shake. This makes about 1/2 cup and will keep for about 1 year.

If you like you can play with other spices and add paprika and/or sumac and /or cardamom.

Humus
http://www.cliffordawright.com/recipes/hummus.html

http://www.ummah.net/family/recipes.html

http://www.arabicnews.com/recipes/recipes.html

Answer 4

ARABIC CHICKEN

1 whole chicken, cut in pieces
2 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.

Answer 5

If you cand find a KIBBE recipe (ground beef), that is very good. Here is my recipe for hummus. (Lebanese version):

Hummus Recipe
2 cups garbanzo beans...
1 clove garlic
lemons
salt
1/2 cup tahini (sesame paste)

Smash garbanzos really well with a masher. Mash in the garlic puree and tahini. Add a little salt, and add the juice of 2 lemons. Stir and stir and stir until it is nice and smushy and incorporated.

Eat on pieces of hot pita bread with garnishes of fresh onion pieces and pickled turnip slices(you will know them at the arab food store because they are BRIGHT NEON PINK!)

Answer 6

Sure! Put them in an airplane and crash them into a building. They are cooked when the screaming stops!!!