Cuisine of a country tied to its cultural identity, its history and its people. It is true for Arab cuisine too. It is a combination of various regional culinary traditions of the Arab World. Exotic aroma, richness of taste, appetizing ingredients and traditional flavour of spices are unique features of Arabic cuisine, which attracts food lovers around the world.
For the traditional people of Arabian nations, meal is much more than fuel; it depicts the concept of hospitality, generosity and tradition. A variety of herbs and spices commonly add to enhance the flavour and colour of the dishes. While rice and bread are essential items. Here are some easy to make Arabic dishes.
1- Laban Drink (Yogurt Drink)
Ingredients:
1 cup, 250 ml, thick yoghurt
3 cups, 750 ml, water
1/4 - 1/2 teaspoon salt to taste
1 tablespoon freshly chopped mint,(optional)
OR 1 teaspoon dried mint, (optional)
Ice cubes, to serve.
Method:
Add the yoghurt to a large bowl and slowly add some of the water, whisking to loosen the yoghurt. Add the remaining water, salt, mint (if using), and blend thoroughly until there are no apparent lumps. Pour into a jug, add ice cubes, and serve.
2-Arabic Chicken Sajji:
Ingredients:
Whole chicken 1
Yogurt 1 cup
Ginger, garlic paste 2 tbsp
Vinegar 4 tbsp
Black pepper powder 1/2 tsp
Cumin powder 1 tsp
Funnel seeds 1 tsp
Pomegranate seeds 1 tsp
Whole red chili 8
Dry mango powder 1 tsp
Green cardamom 1 pod
Salt to taste
Method:
Dry roast whole spices then grind into powder.
In a small bowl, mix all ingredients.
Apply cuts on chicken and coat masala on chicken nicely. Leave it over night or at least 5 hours in fridge.
Add 1/4-cup water in a skillet, place chicken. Cover and cook on slow heat until chicken tender and water dries.
Now place chicken in a baking tray, spread remaining masala on it and bake in hot oven for five minutes or place on coal fire.
Serve delicious Arabic chicken sajji with hot naan or taftan and mint dip.
3- Semolina Cake (Basboosa)
Ingredients:
1 cup semolina flour
1 cup yogurt
1 cup sugar
1 cup butter
2 tablespoons baking powder
2 beaten eggs
For Syrup:
3 cups sugar
1 cup water
1 teaspoon vanilla
1?2 lemons
1 cinnamon stick
Method:
Preheat oven to 350.
Mix together flour, sugar, and baking powder well in large bowl.
Melt butter, add into mixture.
Add yogurt into the mixture, mix well.
Add eggs, mix well again.
Beat mixture for 2 minutes until there are no lumps.
Pour into 9 X 13 inch baking pan brushed with very little oil.
Bake in middle rack of oven for 45 minutes.
While the cake bakes, prepare the syrup.
Mix 3 cups sugar and one cup water in a pot, put on stove on high heat.
Add in vanilla and cinnamon stick. Stir well.
Squeeze half lemon into mixture, drop the lemon itself in there after squeezing.
Mix well, let boil for 1 minute, removes from heat.
After cake is a golden, remove it from oven and let it cool for about 5 minutes.
Pour syrup onto the whole cake, let it cool. Now cut into as many pieces as you like.
4- Falafel:
Ingredients:
1 pound (about 2 cups) dry chickpeas/garbanzo beans
1 small onion, roughly chopped
1/4 cup chopped fresh parsley
3-5 cloves garlic (I prefer roasted)
1 1/2 tbsp flour
1 3/4 tsp salt
2 tsp cumin
1 tsp ground coriander
1/4 tsp black pepper
1/4 tsp cayenne pepper
Pinch of ground cardamom
Vegetable oil for frying.
Method:
Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Let them soak overnight. They will double in size as they soak - you will have between 4 and 5 cups of beans after soaking.
Drain and rinse the garbanzo beans well. Pour them into your food processor along with the chopped onion, garlic cloves, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper and cardamom.
Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process until the mixture is somewhere between the texture of couscous and a paste.
Cover the bowl with plastic wrap and refrigerate for 1-2 hours.
Dissolve 2 tsp of baking soda in 1 tbsp of water and mix it into the falafel mixture after it has been refrigerated.
Heat the oil slowly over medium heat. Meanwhile, form falafel mixture into round balls or slider-shaped patties using wet hands or a falafel scoop.
Cut the pita bread in half to form two "pockets." Each pocket is a serving size. Stuff the pocket with falafel
5- Yogurt Salad (Jajeek):
Ingredients:
1 cup plain yogurt 1 cup cucumber, finely diced 1 garlic clove, minced and crushed salt, to taste 1-tablespoon mint, finely chopped or 1-1?2 teaspoons dried mint, crushed.
Method:
In a bowl, stir yogurt until creamy. Add finely diced cucumber, minced and crushed garlic, salt to taste, and mint. Stir well and refrigerate for about 30 minutes before serving but not too much longer or cucumbers will lose their crunch.
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