Arabian 1

Shish TTawook awook Ingredients 1 kg. boneless chicken breast 50 gms. tomato paste 30 gms. chilli paste 60 gms. garlic paste 30 gms. corn oil 20 gms. lemon salt 15 gms. cumin powder 30 gms. fresh yoghurt.

Method Wash the chicken breasts thoroughly and cut into 40 gms. cubes. Mix the remaining ingredients to form a marinade. Pour on the chicken cubes and leave to marinate for 24 hours. Usually Shish Tawook is grilled on skewers over a charcoal grill, but it can also be pan-baked in an oven or even pan-fried.

Kofta YYaidez aidez Ingredients 600 gms. lamb kofta 400 gms. chicken breasts, bone in 1 bouquet garni 200 gms. fresh mushrooms, sliced 100 gms. mozzarella cheese 35 gms. cornflour 50 gms. salt 20 gms. white pepper 20 gms. fresh lemon juice 125 gms. butter.

Method Spread the kofta on a round or rectangular non-stick baking tray after scrubbing it with 25 gms. of butter. Bake it in a pre-heated oven at 180°C for 15 mins. Boil the chicken with the bouquet garni. De-bone the chicken then slice into small pieces. In a pan heat the remaining butter, add the cornflour and fry for about three minutes until it turns thick and yellow. Add the chicken stock, season and leave to boil for about 5 mins. Pour in the lemon juice and put the sauce aside. Take out the cooked kofta from the oven. Add the chicken, sliced mushrooms and cheese. Pour the sauce on top. Bake in the oven for about 5 mins. until it turns golden brown.

Arabian Rice Ingredients 450 ml. Egyptian rice 200 gms. lean mutton mince 100 ml. butter ghee 1 chopped onion 600 ml. chicken stock 200 ml. pine seeds 2 tsp. cinnamon powder 1 tsp. white pepper powder 2 tsp. allspice. Method Place rice in a bowl and cover it with cold water for 20 mins. Heat the butter in a heavy pan, add meat and onion, and cook until golden brown. Add the rice and stir over medium heat, add all the spices, stir occasionally adding hot stock. Cover the pan and simmer over low heat for 15 mins. Turn off the heat and leave to rest for 10 mins. before serving. Serve with pine seeds on top.

Aish Al Saraya Aish Al Saraya is a rose-water scented bread pudding and it is a speciality of Lebanese cuisine. It is made with thickened, reduced milk called ashta or kashta; alternatively Indian mava, clotted cream, or thick, whipped cream can used as a substitute. Ingredients 1 whole French bread 500 gms. sugar 1 ½ cups kashta 1 tbsp. rose water 1 tbsp. flower water 2 tsp. lemon juice 1 ½ cups water. Method Buy the bread from the bakery one day before making. Slice off the crust and let it dry out. Slice the bread into thick slices. Put the bread into a clean fry pan or pot to cook with the syrup later. To make Syrup : Put the sugar in a non-stick pan. Let it melt and caramelize until golden brown - do not stir, shake the pan to distribute the sugar evenly. Add the cold water to the melted sugar by pouring it carefully into the side of the pan (caution: avoid the steam). Let it bubble in the pan to a thickened syrup. Pour the syrup over the bread in the fry pan. Cook on a low heat till the syrup is absorbed into the bread. Remove from heat and let cool. Put the syrupy bread in a serving plate and sprinkle the bread with flower and rose water. Spread a layer of kashta over the bread and cover it with another layer of bread. For the topping, smooth another layer of kashta over the top, sprinkle with crushed pistachio nuts and leave it to settle in the refrigerator for a minimum of 30 mins. Serve well chilled.

Sheik El Mehshi Sheik Al Mehshi is a dish of spicy lamb stuffed in eggplant. Serve it with rice for a perfect dish for all seasons. Preparation time is around 50 mins. and it takes 25 mins. to cook in a hot oven. Ingredients 750 gms. aubergines, baby or oval 1 tbsp. butter or oil. For the Stuffing 1 onion, chopped 1 tbsp. butter 200 gms. mince lamb 1 tsp. cumin 1 tsp. allspice salt and pepper to taste 2 tbsp. pine nuts

For the Sauce 1 ½ cups hot water 75 gms. tomato paste ½ tsp. white pepper ¼ tsp. black pepper To Garnish 2 medium-sized tomatoes, sliced.

Method Preheat the oven to 200°C. Peel strips of skin of the aubergine. If preferred, leaving the neck of the aubergines on. Heat some of the butter or oil in a pan and fry the aubergine until browned, then lift out and set aside. Prepare the Stuffing Heat the butter in the same pan, add the onions and fry them until brown. Add the minced meat, season with the cumin, all spice, salt and pepper and then add the pine nuts. Slice open the aubergines and fill them with the meat and onion mixture. Place them in an ovenproof pot or dish. Heat water in a separate pot and add the tomato paste. Let it boil and carefully pout it over the stuffed aubergines. Season with salt and both peppers. Top each aubergine with a slice of tomato, then place in a pre-heated oven until for 25 mins. or cook on a low heat until aubergine is just tender but not soft.

Namorra Ingredients 225 gms. sugar 2 eggs 300 gms. coconut powder ½ tsp. baking soda 300 gms. yoghurt 300 gms. semolina ½ litre milk 1 lemon skin grated 75 gms. melted butter.

Method Thoroughly mix all the ingredients together. Spread baking powder on a small deep oven tray. Pour the mixture into the tray and garnish with almonds. Bake in the oven at 180° for 20 mins. until it turns brown. Cut into small pieces, add a thin layer of sugar syrup and serve warm.

Preparation of Sugar Syrup : Mix one cup of water and one cup of sugar. Boil together with lemon juice until the sugar has dissolved. Leave to boil for 10 mins.

Kufta Kebabs Ingredients 1 kg. mutton, diced 1 onion, large, diced 3 tbsp. coriander leaves, chopped 1 tbsp. ginger juice 1 tsp. ground black pepper 1 tsp. chilli powder 1 tsp. chilli powder 1 tsp. mixed all spices 1 tsp. salt. Method Combine mince meat, diced onions, coriander leaves, ginger juice, pepper, chilli powder, mixed spices and salt. Mix well and shape onto skewers, like sausages. Place skewers over hot coals or under hot grill or bake in a pre-heated oven 200°F for 30 mins. To serve, garnish with tomato slices, onion rings and lemon wedges.