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Shish tawook also spelled shish tawouk is a traditional Turkish dish which can also be found in Syrian, Lebanese and Jordanian cuisines. Cubes of chicken are skewered and grilled. Common marinades are based upon yogurt or a tomato puree, though there are many variations. Shish tawook is typically eaten with garlic paste toum.
Ingredients:

• 3 whole chicken breasts, boned
• 12 small mushrooms
• 8 very small tomatoes, halved
• 6 small onions, halved
  

Marinade (1):

• 1/3 cup of olive oil
• 3 tablespoons of lemon juice
• 1/2 teaspoon of salt
• 1/8 teaspoon of pepper
• 1/8 teaspoon of cumin
• 2 cloves of garlic, minced
  

Marinade (2):

• 1 tablespoon of yogurt
  
• 1 teaspoon of lemon juice
• 1 teaspoon of vinegar
• 1/8 teaspoon of cardamon
• 1/8 teaspoon of dry mustard
• 1/2 teaspoon of curry
• 1/4 teaspoon of turmeric
  
• 1/4 teaspoon of salt
  

Preparation:

• Prepare one of the marinades, by combining the ingredients listed.
• Cut the chicken to cubes and coat in the marinade, let stand for 30 minutes.
• Thread the chicken onto skewers alternatively with onions, tomatoes, and mushrooms.
• Broil over charcoal or under the broiler for about 10 minutes, turning once and brushing with the marinade.
• Serve hot and with rice.

Shish Tawook Video Recipe:

Malfouf also malfoof or malfof meshi (stuffed cabbage rolls) is one of the famous Arabian cuisine main dishes specially in Palestine, Jordan, Lebanon and syria. The best season for malfouf is during winter, it's lovely.

Ingredients:

• 1 1/2 kilo cabbage leaves (Malfouf)
  
• 1/4 kilo grined lamb meat
• 3/4 cup of rice
• 1/2 cup of cooked chick peas
• 1/2 cup of cooking fat
• 3 cloves of garlic
• 15 mint leaves
• Juice of 2 lemons
• 1 teaspoon of salt or to taste
• 1 teaspoon of sweet pepper
• 1 teaspoon of cinamon
• pinch of hot pepper
  

Preparation:

1. Boil the cabbage leaves until withered
2. Separate the veins using a knife and cut into midium pieces.
3. Rinse the rice very well
4. Add the grined lamb meat,cooking fat,cooked Chick peas,salt,sweet pepper,cinamon,hot pepper and mix thoroughly.
5. Spread the cabbage leaves veins at the bottom of the cooking pan.
6. Skin the garlic and put half of the quantity on top of the veins.
7. Stuff the Cabbage leaves with the Stuffing mixture as if you were folding an envelope.
8. Put them in a circular pattern in the cooking pan.
9. Put the rest of the Garlic on top.
10. Drown with Boiled water.
11. Cover with a turned plate (Upside down)
12. Cook over a high flame for 3 minutes.
13. Reduce the flame and cook until it has been cooked half way.
14. Clean the Mint leaves , mince them with the lemon juice ,salt and pour them over the cabbage leaves. and put back the turned over plate.
15. Keep for 30 minutes until well cooked.
16. Change the plate with the serving dish and flip over the cooking pan over.
17. Remove the cabbage veins.
18. Serve hot and enjoy.

Malfouf Video Recipe: Stuffed Cabbage Rolls

Musakhan also musakhkhan msakhan mosakhan or ksakhen is one of Palestine’s most cultural foods and it is typically eaten by hands. This dish has been passed down by generations, and will be in the future.

Msakhan is one of my favorite dishes, last week we I prepared msakhan to my family, they loved it even my kids. But when it comes to cooking, the kitchen turns into a mess. It requires someeffort and time until it is done, but it's worth the effort.

There are many Musakhan recipes, but I suggest to try these two recipes:

Musakhan Recipe I

• 1 whole free-range chicken (about 3 1/ 2 pounds)
• 1/2 cup extra virgin olive oil
• 3 1/2 pounds onions, peeled and sliced thin
• 1/4 cup sumac
• 4 sheets marquq bread (see the Note below) or 2 large khubz 'arabi (Arabic flatbread or pita bread), split open and separated
• Salt and freshly ground black pepper to taste

Preparation:

• Cut the chicken into up into two breasts, two thighs, two legs, and two wings. Salt and pepper the chicken.
• In a large, deep casserole, heat 1/ 4 cup of the olive oil, then lightly brown the chicken on all sides over a medium heat, about 20 minutes. Remove and set aside. Add the remaining 1/ 4 cup olive oil to the casserole and cook the onions until translucent, about 35 minutes, stirring occasionally. Add the sumac and cook for 2 minutes to mix.
• Preheat the oven to 350F. Cover a 9 x 12-inch baking dish with two overlapping halves of the Arabic bread or 2 sheets of marquq bread. Spoon half the onions over each, then arrange the chicken on top of the onions and cover with the remaining onions and the juices from the casserole. Cover with the two remaining half leaves of bread or sheets of marquq bread, tucking in the sides crusty side up and spray with water. Bake until the chicken is very tender and almost falling off the bone, about 1 1/ 2 hours. Before the top cover of bread begins to burn, spray with water again or cover with aluminum foil.
  

Note: The size of marquq bread made and sold in the U.S. or Canada varies, so use common sense. It is sometimes found with its Armenian name, lavash bread.

Musakhan Recipe II

Ingredients:

• 2 chickens, quartered
• salt to taste
• pepper to taste
• 4 cups of olive oil
• 1 1/4 cups of pine nuts
• 8 onions, julienned
• 3 loaves of Arabic bread, split
• 1/4 cup of sumac
  

Preparation:

1. Season the chicken with salt and pepper and broil over charcoal or in the broiler of the oven.
2. Brush frequently with olive oil.
3. While the chicken is cooking, heat 1 cup of olive oil.
4. When it is very hot, toss in the pine nuts.
5. Turn off the flame and the nuts will begin to brown.
6. When they are golden color, remove with a slotted spoon.
7. Pour the remaining 3 cups of oil and onions into the pan
8. Cook over low to medium-hot flame until soft and yellow.
9. Remove and combine with the nuts.
10. Open the pocket in the bread and split each loaf into two thin pieces.
11. Turn off the flame and soak the bread in the hot oil for 2 minuts.
12. Remove and drain on paper towel.
13. Line a tray with bread, top with the chicken quarters and garnish with the onions and nut mixture.
14. Sprinkle with Sumac.
15. Place the tray under the broiler for a minute or two until the surface begins to color, and serve immediately.

Musakhan Recipe Video:

About Falafel Maker?

The are two types of falefel maker, the first one is Manual Falafer Maker which is used in some restaurants and houses for homemade falafel and the other one is an Automatic Falafel Maker which is used in restaurants only.


Manual Falafel Maker is used to scoop up the falafel mixture to form the balls, wipe off the excess mixture and then press it out into a pot of heated oil - it’s just what’s needed to make the whole process a breeze! A Middle Eastern specialty made up of small, deep-fried croquettes or balls made of highly spiced, ground chickpeas (garbanzos). They are generally served inside pita bread, sandwich style, but can also be served as appetizers. A yogurt or tahini-based sauce is often served with falafel.

Enjoy this falafel video using manual falafer maker: Falafel Guy in Jordan


Automatic Falafel Maker is used by Most Falafel restaurants, and making the perfect falafel balls is a breeze. You just put falafel mix inside the machine, the machine shape the falafel mix into balls, and then throw them in deep boiling oil. Two more minutes and the falafel are hot and ready to eat.

Although falafel is made from chickpeas, it can also be made from dried fava beans, with a handful of dried chickpeas sometimes thrown in. Favas have a wonderful flavor, but if you can't find them, dried white beans, such as cannellini or navy, can be substituted.

How to prepare homemade falafel:

Generally speaking, there are two ways to make falafel:

• The fast way: using boxed falafel mix. You can buy a ready mix at any Middle Eastern market. If you don't have one near your house there is no problem, as you can order it through the web. All you need to do is follow the instructions on the box. It will take about 2 minutes to prepare the mix, and about five minutes to fry the balls.
• From scratch: It takes more time, but it worth the work. The chickpeas need to be soaked in water overnight and afterwards put inside a food processor. More mess and work but it will taste much better than a ready mix.
  

There are many falefel recipes, but I suggest to try this recipe which is common in the middle east:

Ingredients:

• 8 oz (225g) chick peas
• 1 onion, very finely chopped
• 1 garlic clove, crushed
• 1 slice of white bread, soaked in a little water
• 1/4 teaspoon cayenne pepper
• 1 teaspoon coriander, ground
• 1 teaspoon cumin, ground
• 2 tablespoons parsley, finely chopped
• salt, to taste
• oil for frying
  

Preparation:

1. Soak the chick peas overnight.
2. Cover with plenty of fresh water and cook for 1 - 1 1/2 hours until tender.
3. Pound or blend the chick peas to a purée.
4. Squeeze out the bread and add to the chick peas together with the rest of the ingredients. Knead well for a few minutes.
5. Let the mixture rest for 1-2 hours, then roll between the palms into firm 1" balls. (Wetted hands make this easier).
6. Heat oil (at least 1 inch deep) in a pan to about 360° F (180°C), and fry the balls, a few at a time, until nicely brown all over — about 2-3 minutes.
7. Drain and serve hot with lemon wedges.

Falafel, home-prepared - Nutrition Facts

Nutrition Facts Serving Size: patty (approx 2-1/4" dia)
	Amount Per Serving	% Daily Value**
Calories	56.6 kcal	0%
Total Fat	3 g	4.7%
Saturated Fat	0.4 g	2%
Polyunsaturated Fat	0.7 g	0%
Monounsaturated Fat	1.7 g	0%
Cholesterol	-	-
Sodium	50 mg	2.1%
Potassium	99.5 mg	2.8%
Carbohydrate	5.4 g	1.8%
Protein	2.3 g	4.5%
Vitamin A	2.2 IU	0%
Vitamin C	0.3 mg	0.5%
Thiamin	0 mg	1.7%
Riboflavin	0 mg	1.7%
Niacin	0.2 mg	0.9%
Vitamin B-6	0 mg	1.1%
Folate	13.3 mcg	3.3%
Folic acid	2.6 mcg	0%
Vitamin B-12	-	-
Pantothenic acid	0 mg	0.5%
Calcium	9.2 mg	0.9%
Iron	0.6 mg	3.2%
Magnesium	13.9 mg	3.5%
Zinc	0.3 mg	1.7%
Copper	0 mg	2.2%
Phosphorus	32.6 mg	3.3%
Selenium	0.2 mcg	0.2%

Source: Mealographer

Falafel is a fried ball or patty made from spiced fava beans and/or chickpeas. It is a popular form of fast food in the Middle East, where it is also served as a mezze.
Falafel is usually served in pita bread, either inside the pita, which acts as a pocket, or wrapped in a flat pita. In many countries falafel is a popular street food or fast food. The falafel balls, whole or crushed, may be topped with salads, pickled vegetables and hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a mezze. During Ramadan, they are sometimes eaten as part of an iftar, the meal which breaks the daily fast after sunset. Learn how to make authentic falafel from this classic recipe.

Ingredients:

• 1 tablespoon of Hot green pepper Powder
• 4 cups of grounded Fava beans (Fooll)
• 2 cups of chick peas
• 2 cups of sesame seeds
• 3/4 cups of finely minced onions
• 1/4 cups of pounded garlic
• 1 cup of finely minced coriander
• Salt to taste
• Cumin to taste
• Cinamon to Taste
• Sumac to taste
  

Preparation:

• Clean the Fava beans and chick peas very well.
• Soak both of the beans in cold water for at leat 12 hours.
• After the period is over take the beans and put them in the mincing machine.
• Add the Onions, Garlic, Coriander, Hot green pepper and mince very well.
• Add the spices and leave for two hours.
• Heat the cooking fat and shape the Falafel into small balls (Similar to the ping pong ball)
• Before frying the Falafel cover the top with sesame seeds then fry.
• Take out the Falafel when it gets a golden brown color.
• Serve hot with Arabic bread, Tahini, yogurt, Tomatoes and slices of lemmons.
  

See more...

• Falafel Nutrition Facts
• Falafel Maker

Falafel Videos

Falafel in Paris


How to Make Falafel : Learn About Adding Bread Crumbs and Seasoning to the Falafel

I enjoyed cooking this delicious cake recipe just as much as I did eating it.

My peach cream cake is a fully vegan cake recipe which means it is an egg free cake recipe and dairy free cake recipe.

I also baked this cake using gluten free ingredients like rice flour and fine corn meal flour so this is also a gluten free cake recipe.

I did not use xanthan gum making this gluten free cake so the texture is quite crumbly. It is moist and tasty, when you taste it with the vegan whipped cream it will melt in your mouth.

I love baking cake recipes vegan style as they are so much more healthier for you than using animal based products and make you feel less guilty being indulgent and eating a delicious cake or dessert.

Kofta also spelled kafta, kufta and kefta is a famous middle easter dish. The mixture is great on skewers over charcoal, as patties, or as the Lebanese dish Kofta bil sanniyeh (baked in the oven with potatoes and tomatoes).

Ingredients:

• 2 1/2 lbs finely ground lamb or beef
• 2 cups tighly packed washed and picked parsley
• 1/2 cup fresh mint leaves or 1 TBS dry mint leaves
• 1 large onion, cut up for food processor
• 1 tsp Bhar Helou or 1/4 each ground cinammon, cloves, nutmeg
• 1 tsp salt, more to taste
• 1/2 tsp ground black pepper, or to taste
  

Preparation:

• In a food processor, chop onion extremely fine. Add parsely and mint and until you have a fine - not liquified - homogeneous mixture.
  
• Put the meat in a large mixing bowl, add all ingredients and spices to meat, combine and mix thoroughly with your hands.

This hummus without tahini recipe is perfect for those who like hummus, but not with tahini. Some people don't like tahini, so this is a great recipe to make for them.

Ingredients:

• 1 can garbanzo beans/chickepeas
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• 1 teaspoon cumin
  

Preparation:

• In a food processor, blend all ingredients together until smooth and creamy.
• Garnish with parsley.
  
• Serve immediately with pita bread, pita chips, or veggies.

Tip: It can be Stored in a airtight container for up to three days.

Remark: Hummus gets its tanginess from the use of tahini sauce. If you don't use any, it will be watery, soggy, and without appeal. The taste of tahini sauce adds an element of bitterness which, strangely, will make your hummus taste more "grown up", more satisfying.

Quick and easy to make, delicious, and healthy hummus with tahini recipe. Great as a Dip, Appetizer or Snack! No cooking involved. I'am sure Everyone will love it. Just grab the blender and go. Chickpeas (also known as garbanzo beans) and tahini (a paste made from roasted sesame seeds) combine to make a tasty appetizer to serve with wedges of pita bread. A favorite in middle-eastern restaurants around the world.

The key to great hummus is to let the flavor of the chickpeas come through, rather than be overwhelmed by the lemon.

Ingredients:

• 1 Can Chick Peas
• 1 wedge garlic
• 2 tablespoons lemon juice
• 1 tablespoon tahini paste
• 1/4 teaspoon red pepper
• 1/4 teaspoon parsley
  

Preparation:

• Drain chick peas into cup and save.
  
• Put chick peas, garlic, lemon juice and the tahini paste into a blender. Add about 1/4 cup of the juice from the chick peas, BLEND. If needed, add more chick pea juice, in small amounts, while blending, to get the right consistancy. Dip should be a little on the thick side and smooth - not too thick and not too liquidy. Should have a consistancy like any other dip!
  
• Spoon out into a dip bowl and sprinkle red pepper and parsley on top. *Red Pepper-optional. If you like the zing then put it on!
• Serve with potato chips, vegetables or the best is arabic bread (pita bread).
  

Tip: Tahini can be found in a Greek or Middle Eastern Store. Check your local supermarket
in the ethnic food aisle.

Video Recipe: Homemade Hummus

What is hummus?
Hummus (Arabic: حمّص‎; also spelled hamos, houmous, hommos, hommus, hummos, hummous or humus) is a Levantine Arab dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic. It is a popular food in various local forms throughout the Middle Eastern world.

Because both chickpeas and tahini (sesame seeds paste) are wonderfully healthful, hummus is a nutritionist's delight. Chickpeas are a good source of protein, potassium and fiber. Sesame seeds are also a source of protein, along with vitamin E and a powerful antioxidant. So when you blend them together into hummus, you're really cooking!

You can buy hummus in the deli section of the grocery store, but it's so easy to make yourself and you can adjust the flavors just like you want it. You may have to buy the tahini paste from a middle-eastern grocery store or online. If you are feeling adventurous, you can even make your own tahini from sesame seeds and vegetable oil.

To make hummus, no cooking is required, just a food processor. Drain a can or two of chickpeas. In this instance, the canned variety is preferred over cooking your own from dried garbanzos. They mash up better than their more freshly prepared equivalents. Dump the chickpeas in your food processor and puree them.

Tahini should be about a fifth to a quarter of the total, so if you have two cups of pureed chickpeas, add about a half cup of tahini paste. Throw in a few peeled cloves of garlic. Don't hesitate to taste as you go, and add ingredients incrementally -- that way if you get too little garlic in, you can add more, but it's hard to take out the garlic that's already there. Add some lemon juice for zing -- a quarter cup or more. If the paste is too stiff, adding a little bit of water or olive oil to the processor will soften it right up.

Now that you have your hummus, toast some flatbread or heat some tortillas in a warm oven and dig in. You can use hummus as a sandwich spread, as a veggie dip or on crackers. Fun stir-ins to hummus can include olives, green and black; pine nuts; diced crispy vegetables such as cucumbers or celery... the list is only limited by your imagination and tastes. Now enjoy your hummus and know you are getting valuable protein, fiber and antioxidants at the same time.

History of hummus
Many cuisine-related sources carry forward a folklore which describes hummus as one of the oldest known prepared foods with a long history in the Middle East which stretches back to antiquity, but its historical origins are unknown. The historical enigma is such that the origins of hummus-bi-tahini could be much more recent than is widely believed. One of the earliest verifiable descriptions of hummus comes from 18th-century Damascus and the same source claims it was unknown elsewhere.

Meanwhile some cookbooks repeat the legend that hummus was first prepared in the 12th century CE by Saladin. Sources such as Cooking in Ancient Civilizations by Cathy K. Kaufman carry speculative recipes for an ancient Egyptian hummus, substituting vinegar for lemon juice, but acknowledge we do not know how the Egyptians ate their chick-peas. Similarly, no recipe for hummus has been identified among the many books on cooking surviving from ancient Rome.

Nutrition Information about Hummus
Hummus is high in iron and vitamin C, and also has significant amounts of folate and vitamin B6. The chickpeas make it a good source of protein and dietary fiber. Depending on the recipe hummus carries varying amounts of monounsaturated fat. Hummus is useful in vegetarian and vegan diets and like other combinations of grains and pulses, when eaten with bread it provides essential amino acids.

Hummus Recipe

1. Lebanese style hummus recipe

Ingredients:

• 2 cups of cooked chick peas or (1 can (450g))
• 1/4 cup liquid in which peas were canned
• 1-2 cloves of garlic
• 1/4 cup of tahena
• 1/3 cup lemon juice
• 1/2 teaspoon salt
  

Preparation:

• Puree all the ingredients in a blender (Reserving a few whole peas for the garnish)
• Add additional tahena and /or lemon juice until you have achieved a flavor and consistency that suits your taste.
• Spread in an oval serving platter, drizzle lightly with olive oil and garnish lavishly.
• Serve at room temperature with pieces of Arabic bread for dipping.

2. Greek style hummus recipe

Ingredients:

• 1 19 oz Can chickpeas (drained, reserve liquid)
• 1/4 Cup reserved chickpea liquid (or more depending on consistency desired)
• 4 Tbsp Lemon juice
• 2 Tbsp Tahini (sesame paste)
• 2 - 4 Cloves crushed garlic (or more to taste)
• 1/2 Tsp salt
• 1/8 Tsp Paprika
• Sprinkle of cumin (or to taste)
• 3 Tbsp Extra virgin olive oil
  

Preparation:

• In food processor add chickpeas, reserved liquid from chickpeas, lemon juice, tahini, garlic, salt, paprika, and cumin if desired.
• Process until all combined and well blended.
• Continue processing and add Extra virgin olive oil slowly.
• Continue blending until desired consistency. Add additional liquid if a runnier consistency is desire.
• Shorter time for coarse texture and longer for smoother texture.
• Make ahead and let flavours meld together for several hours prior to serving.
• Garnish with a sprig of fresh parsley and a sprinkle of paprika on top.
• Can be stored in refrigerator for up to 3 days.

See more hummus recipes...

Hummus with tahini
Hummus without tahini

Rice with Lentil is one of the famous dishes served mostly in Saudi Arabia.

Ingredients:

• 2 cups of red lentil- soaked in water
• 1 cup of rice - soaked in water
• 1 teaspoon of cumin
• 2 big cubes of maggie
• 1 teaspoon of salt
• 1/2 teaspoon of turmeric
• 1 chopped onion
• 2 of chopped garlic
  

Tamarind Sauce:

• Soak the tamarind in water and then strain it.
• Add cumin, salt, black pepper, and tomato cubes on the tamarind.
  

Tuna Preparation:

• Get a can of tuna and add chopped onion, garlic, chili, salt and black pepper
• Heat the mixture on a low heat
  

Rice with Lentil Recipe Preparation:

1. Fry the onion, when it become brown, add garlic.
2. Then, add rice, lentil, other spices and add water until it covers the level of the rice.
3. When the rice is well done ( you can tell that when both rice and lentil are totally mixed together and you can't differentiate between them), add a piece of butter and turn off the heat.
4. serve the rice with tuna on the top.
5. Add the tamarind sauce while eating.
   

Saleg (also Saleeg, Salek) is a family of rice dishes that are served mostly in Saudi Arabia.

Ingredients:

• 1 chicken (Whole)
• 4 cups of rice
• 1 Whole onion
• 4 pieces of cardamom
• 1 tablespoon of salt
• 1/2 cup of powdered milk
• Butter- 100 grams
  

Preparation:

• Clean and cut the chicken into 4 pieces with skin.
• Put 8 cups of water in a pot; add onion as a whole, cardamom, and salt.
• Boil until the chicken is tender then take off the chicken, onion and cardamom from the soup.
• Set aside the chicken add 1 tbsp. of ground coriander, 1/2tbsp. salt, 1/2 tbsp. black pepper and baked until it become brown.
• Strain Chicken soup and put back in the pot.
• Wash the rice and add it to the soup.
• Boil until the rice is tender and stir gently.
• When rice become sticky, dissolve 1/2 cups of the powdered milk in boiled water and add it to the rice then add butter on the top.
• Adjust the taste then served with the baked chicken on the top.
  

Kabsa, in Arabic it is called "كبسة" is a family of rice dishes that are served mostly in Saudi Arabia, and the other Arab states of the Arabian Gulf. Chicken kabsa recipe is one of the most popular dishes in Saudi Arabia. It is considered a staple. There are various methods to prepare Saudi kabsa. Let's try two wonderful methods:

Saudi Kabsa Recipe I

Ingredients:

• 1 2/12 - 3 pound chicken, cut into eight pieces
• 1/4 cup vegetable oil
• 2 medium onions, sliced
• 1 (12 ounce) can tomato puree
• 2 medium tomatoes, chopped
• 4 cloves garlic, crushed
• 2 medium carrots, grated
• Grated rind of one orange
• 4 cloves
• 4 cardamom pods
• 3 sticks cinnamon
• Sale and pepper to taste
• 1 pound long grain rice
• 1/4 cup raisins
• 1/4 cup sliced almonds
  

Preparation:

• Sautee onion in oil until it begins to brown. Add chicken pieces, tomato puree, chopped tomatoes and garlic and stir for about five minutes over low heat. Stir in three cups hot water, grated carrot, orange rind, spices, salt and pepper to taste. Cook over medium heat, covered, about 20-25 minutes, until chicken is done.

• Remove chicken. Set aside to keep warm. Stir rice into the liquid in the pan, and cook, covered over low heat for about 35 - 40 minutes, or until liquid is absorbed.

• Put rice on a serving platter with chicken pieces arranged around the circumfrence. Toss raisins and almonds over all.

Serves: 6

Saudi Kabsa Recipe II


Ingredients:

• 1 roasting chicken, small one for 2 people and large one for 4 people
• 2 bay leaves
• 1 maggie chicken bouillon cube
• 1 diced onion
• 2 chopped garlic cloves
• 6 cardamoms
• 5 cloves
• 2 cinnamon sticks
• 2 dried lemons
• 1 teaspoon cumin
• 1 teaspoon coriander
• salt & pepper
• 1 teaspoon ginger
• 1 teaspoon cardamom
• 1 (8 ounce) can tomato sauce
• 4 hard-boiled eggs
• pine nuts, and raisins, for flavor
  

Preparation:

• PLEASE note, when cooking with basmati rice you always have to soak in water first or it will not cook well, for at least 15 mins!
• In a stockpot add your onions and garlic on medium and let brown. Then add all of your *spices. Stir in tomato sauce on med heat until sauce thickens.
• Then add you chicken into the sauce. I let it sauté for a few minutes on med heat still. Rotate your chicken so it gets all the flavors. After this add your maggie and water. Add water so it covers your chicken this is usually between half and full that I do.
• Now let your chicken cook like this for about 35 minutes. The first few minutes let it cook on boil them turn the heat down to medium for the rest of time.
• Meanwhile get another pot the same size and put your basmati in it. I use about 4 teacups full (the Arabic tea cup) then add some vegetable oil or ghee. Not too much but not to less. Then just set your rice aside until after your chicken has cooked.
• Now after your chicken has cooked for 35 minutes you will turn your oven on broil. Put the chicken in a roasting pan. I add the dried lemons to it. You have to watch it because it only takes a minute on so on broil. It will get crispy and blacken a bit but this is how it is supposed to be.
• Do not throw your broth away that you cooked your chicken in because we will use this to cook the rice.
• Add the broth spices and all to your rice (just let it cover the rice and some extra) then just throw the rest away. Cook rice covered for 8 minutes then uncover stirring and cook for another 8 minutes. Make sure you left your sticks and all in the rice this makes it tasty.
• Now on a serving platter put your rice, then lay your chicken on top, add boiled eggs around the chicken and sprinkle nuts and raisins. You now have the best Saudi Kabsa there is.

How to cook Kabsah - Video

I really enjoyed baking this pineapple cake because it was very exciting to see it easily come out from the loaf tin with all of the pinepaple rings perfectly set in place.

This is a great cake to bake and very filling to eat.

I use ground almonds, oatbran and fresh pineapple in this cake recipe which makes it very wholesome and delicious.

I used white spelt flour but you can use plain all purpose flour if desired.

This pineapple cake recipe is a wheat free recipe and an egg free recipe but it does contain gluten in the spelt flour.

You would never believe that this pineapple cake contains no eggs because it was so fluffy and moist.

I use a glaze on my cake that gives the cake a sticky tasty coating, the glaze also made the cake glisten in the light.

A step-by-step video guide for this recipe will be uploaded soon.