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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chicken biryani Recipe. Enjoy cooking tasty Arabic food and learn how to make Chicken biryani.

Biryani, biriani, or beriani (Nastaliq script: بریانی) is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā(n) (بریان) which means "fried" or "roasted".

Biryani was brought to the Indian Subcontinent by Muslim travelers and merchants. Local variants of this dish are not only popular in South Asia but also in Arabia and within various South Asian communities in Western countries.

Equipment
Our Chicken biriyani recipe is a great simple meal for winter weeknights.

Ingredients (serves 4)

1 tablespoon vegetable oil
500g chicken thigh fillets, trimmed, quartered
1 medium brown onion, halved, thinly sliced
1 garlic clove, crushed
2cm piece ginger, peeled, finely grated
1/3 cup balti curry paste
1 1/2 cups basmati rice
1 cinnamon stick
2 cups Gravox Real chicken stock
1 cup thick plain yoghurt
1 Lebanese cucumber, deseeded, grated
1/2 teaspoon ground cumin
Toasted flaked almonds and fresh coriander leaves, to serve

Method

1. Heat oil in a heavy-based saucepan over medium-high heat. Cook chicken, turning, for 5 minutes or until browned. Transfer to a plate. Cook onion, garlic and ginger for 2 to 3 minutes or until onion has softened. Add curry paste. Cook for 1 minute or until fragrant. Add rice. Stir to coat.

2. Add cinnamon, stock and 1 cup cold water. Bring to the boil. Return chicken to pan. Reduce heat to low. Cover. Cook for 20 minutes or until rice is tender and chicken cooked through. Remove cinnamon. Discard.

3. Combine yoghurt, cucumber and cumin in a bowl. Sprinkle biriyani with almonds and coriander. Serve with yoghurt mixture.

Source
Super Food Ideas - July 2009, Page 59
Recipe by Reader recipe

 Iraqi Biryani Recipe - Chicken and Vegetables Rice Recipe - Machboos

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The home of Arabic Food recipes invites you to try tasty Saudi Kabsa. Enjoy cooking delicious Arabic food and learn how to make wonderful dish of Saudi Kabsa.

Preparation time : 20 minutes
Cooking time : 1 hour, 30 minutes

Ingredients (Serves 7 persons)

5 cups water or 1250 ml
1 kg lamb, or beef meat, cut into cubes.
3 tablespoons vegetable oil
2 medium onions or 300 g, cut into thin slices
2 medium tomatoes or 300 g, peeled and chopped
1 green chili pepper
2 teaspoons ground cumin
4 whole cardamom pods
¾ teaspoon ground black pepper
1 cinnamon stick
1 tablespoon tomato paste
2 cubes MAGGI® Chicken Bouillon
2½ cups basmati rice or 500 g

Preparation

1. Place water and meat cubes in a large pot, bring to boil and skim froth as it appears. Cover and simmer over low heat for 1 hour or until meat is tender.
2. In a medium size pot, heat vegetable oil and cook onions over medium heat for 5-6 minutes. Add tomatoes, chili pepper, cumin powder, cardamom powder, black pepper, cinnamon stick, tomato paste, MAGGI® Chicken Bouillon cubes and cook with constant stirring for 3-4 minutes.
3. Add the cooked meat with the stock to the pot, the stock should be around 3 cups or 750ml. Add more water if needed.
4. Cover with the rice, bring to boil and cook covered over low heat for 20 minutes or until the rice is cooked.
5. Turn the dish over a large serving dish and garnish with fried peeled almonds, raisins and pine seeds.

Nutritional Information

Fats : 30.00 g
Protein : 32.00 g
Carbohydrate : 65.00 g
Energy : 668.00 Kcal

Best Kabsa Recipe - Kabsa - Saudi Kabsa Recipe

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Enjoy Saudi food recipes and learn how to make the best Saudi Rice with Meat - Meat Zurbian.

Preparation time :	20 minutes
Cooking time :	2 hours

Serves: 6 persons

Ingredients

1 kg lamb, pieces with bones
8 cups water or 2000 ml
2 cubes MAGGI® Chicken Bouillon
2½ cups basmati rice or 500 g, washed and drained
2 tablespoons ghee
3 medium onions or 500 g, finely chopped
1 cup yoghurt or 250 g
2 medium tomatoes or 300 g, finely chopped
¾ teaspoon white ground pepper
¾ teaspoon ground cumin
¾ teaspoon ground coriander
¾ teaspoon ground turmeric
¾ teaspoon ground cardamom
3 cloves garlic, crushed

Preparation

1. Place lamb pieces and water in a large pot. Bring to boil and remove froth as it appears. Add the MAGGI® Chicken Bouillon cubes, cover and simmer over low heat for 1½ hours or until lamb pieces are cooked.
2. Remove lamb pieces from the stock, add the rice to stock, which should be around 6 cups or 1500ml, and boil it for 10 minutes or until almost cooked. Drain the rice and set aside.
3. Heat ghee in a large pot, add and cook the onions, stirring for 5-7 minutes or until golden brown. Add the cooked lamb pieces to the onions and mix carefully.
4. Combine the yogurt with the tomato, spices and the garlic and pour over the lamb pieces.
5. Add the cooked rice over the meat mixture, cover and cook over low heat for 25–30 minutes or until the rice is cooked.
6. Serve on a large serving dish and garnish with fried nuts.

Shish Taouk with White Rice - Chicken and Vegetables Rice Recipe - Rice Boukhari with Meat

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Kabsa or Kabseh main dish is mostly served in Saudi Arabia and other Arab states of the Arabian gulf. Enjoy one of the best Kabsa Recipes with chicken and learn how to make it.

Serves: 4-6
Difficulty: Medium
Prep and Cook time: 1 hour

Ingredients
2 cups long grain Uncle Ben's rice
1 1/2 cup chopped ripe tomato
2 cups chopped onion
1/2 cup white raisons soaked in 1/3 cup water
1/2 cup sliced almonds
1/2 cup pistachios
1/2 cup pine nuts
1 1/2 tsp salt
1 tsp ground cardamom
1 tsp ground corriander
10 cloves
1/2 tsp nutmeg
1/2 tsp 7 spices
1/4 tsp cinnamon
1/4 tsp ground black pepper
4 cups chicken broth
6 tbs butter
2 tbs olive oil

Pre-cooked chicken in broth
2 chicken breasts or 2 thighs and 2 drumsticks
6 cups water
1/2 cup chopped onion
2 bay leaves
2 cinnamon sticks
1 tsp salt

Preparation
In a large pot place chicken, water, onion, bay leaves, cinnamon stick and salt and let cook covered on low heat for about 1 1/2 hour.

In a large bowl rinse rice and pour off excess water, mix in seasonings.

In another large pot add 2tbs olive oil and 1 tbs butter, then add chopped onions and chopped tomatoes and cook for 10 minutes on medium heat. Next add rice, mix and then add 4 cups of chicken broth from the cooked chicken, stir and then add 3 tbs butter. Let come to a boil and then turn down to low heat, cover and let cook for 45 minutes. In a small pan, add 2 tbs butter and stir in nuts and raisins, let cook until all are evenly brown, set aside for garnish.

In the mean time, pull apart cooked chicken and remove any bones.
After 45 minutes, fluff rice with a fork and let sit another 10 minutes.

To present dish, pour out the rice into a large serving dish, place pieces of chicken on top and then put the nut and raisin mixture on top of that. Serve with yogurt or salad.

More kabsa recipes
Saudi Kabsa Recipe
Kabsa

Source: dedemed

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Tasty and easy Arabian gulf main dish - Quails with Spicy Red Sauce and Cumin Rice.

Ingredients

2 tablespoons vegetable oil
8 quails, washed and cut into halves lengthwise

2 tablespoons ghee
2 medium onions or 250 g, sliced
1 medium carrot or 150 g, cut into small cubes
2 tablespoons cumin seeds
3 cubes MAGGI® Chicken Bouillon
4½ cups water or 1125 ml
2½ cups basmati rice or 500 g

For the spicy red sauce:
2 medium tomatoes or 300 g, peeled and pureed
2 tablespoons tomato paste
2 cloves garlic, crushed
1 teaspoon white vinegar
1 cube MAGGI® Chicken Bouillon
¼ teaspoon chili powder

Preparation

Heat oil in a large pan and fry quail pieces from both sides until they are golden brown in color from outside and cooked from inside (season quail with salt and black pepper before frying). Remove from oil and set aside.

Heat ghee in a pot and sauté onion slices until they become tender. Add carrot and cumin seeds and stir for seconds.

Add MAGGI® Chicken Bouillon cubes and water. Bring to boil with occasional stirring.

Add the rice and stir occasionally to boil again then cover and let it cook on low heat for 15-20 minutes or until rice is cooked.

Meanwhile, combine all sauce ingredients in a medium saucepan, stir to boil then simmer over low heat for 3-4 minutes or until sauce is slightly thickens. Add the fried quail to the sauce and simmer for few minutes.

Place rice in a serving plate and the quails with the sauce on top.

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Try an easy recipe to prepare a spicy Saudi Lamb Stew - Gorsan dish.

Ingredients

3 tablespoons vegetable oil
2 onions or 300 g, finely chopped
3 cloves garlic, crushed
¼ cup coriander leaves or 35 g, chopped
750 g lamb, cuts with bones
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground black pepper
1 teaspoon ground cardamom
1 teaspoon ground turmeric
2 medium tomatoes or 300 g, peeled and finely chopped
1 tablespoon tomato paste
3 cups water or 750 ml
2 cubes MAGGI® Mutton Bouillon
1 medium potato or 200 g, cut into large cubes
1 medium carrot or 150 g, cut into thick slices
200 g pumpkin, cut into medium size cubes
2 medium zucchini or 150 g, cut into thick slices
1 green bell pepper or 150 g, cut into thick slices

Preparation

Heat oil in a large pot, add and cook onions over medium heat for 3-4 minutes. Add garlic, coriander, lamb cuts. Season with spices and cook with occasional stirring for 4-5 minutes.

Add chopped tomatoes, tomato paste, water and MAGGI® Mutton Bouillon . Bring to boil and simmer while covered on low heat for 1 hour or until the meat is almost tender.

Add potato cubes, carrot, pumpkin, zucchini and belle pepper, and cook for another 10-15 minutes or until vegetable are cooked.

Serve with Arabic bread or with cooked rice.

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Try one of the best Saudi main dishes Rice Boukhari with Meat, try this recipe to prepare Rice Boukhari.

Ingredients

3 tablespoons ghee
750 g lamb, pieces with bones
3 medium onions or 450 g, chopped
8 cups water or 2 liters
2 cubes MAGGI® Mutton Bouillon
¾ teaspoon ground black pepper
¾ teaspoon ground cumin
¾ teaspoon ground cardamom
3 medium tomatoes or 450 g, pureed
2½ cups rice or 500 g, washed and drained
2 medium carrots or 150 g, cut into thin strips and boiled
1 cup mixed fried nuts or 150 g

Preparation

Heat ghee in a large pot, add and brown the lamb meat pieces until golden brown. Add onions and stir from time to time until the they become golden brown.

Add water, MAGGI® Mutton Bouillon , all the spices and the tomato juice. Cover and cook over low heat for 1½ hours or until meat is cooked.

When the meat is cooked, add the rice to the meat stock, this should be around 4 cups or 1000ml of stock, cover and cook over low heat for 25 minutes or until rice is cooked.

Place the rice on a large serving dish, place the meat pieces over the rice, and add the cooked carrots over the meat and garnish with the fried nuts or with raisins and shredded carrots.

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Learn how to make best oriental Baklawa recipe filled with Pistachio.

Ingredients

For the syrup:
2 cups sugar or 400 g
1 cup water or 250 ml
1 tablespoon lemon juice

For the baklawa:
15 sheets filo pastry, thawed if frozen
¾ cup butter or 150 g, melted
¼ cup caster sugar or 50 g
1 cup ground almonds or 100 g, mixed with the caster sugar

For the filling:
2½ cups pistachio nuts or 375 g
1 tablespoon blossom water
2 tablespoons rose water
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
3 slices toast bread, crust removed

Preparation

To prepare the syrup:

In a small pot, dissolve sugar in water and bring to boil then simmer until it becomes a syrup. Stir in lemon juice and set aside to cool.

To prepare the filling:

Combine all ingredients for the filling in a blender; beat until well combined and set aside.

To prepare the baklawa:

Grease a 40cm x 30cm oven tray, place 1 sheet of filo pastry, brush with butter and repeat the same with 5 more sheets.

Carefully spoon the filling all over the pastry.

Place 1 sheet of filo pastry to cover the filling, brush with butter and sprinkle with a little of almond mixture.

Top with another sheet. Sprinkle with little almond mixture and repeat method with the remaining sheets.

Brush the surface with melted butter, then cut parallel lines through pastry and filling to get diamond shaped pieces.

Bake in a 185°C preheated hot oven for 25-30 minutes or until it becomes golden color.

Pour the cool syrup over the baklawa as soon as it comes out of the oven.

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Ingredients

4¼ cups plain flour or 600 g
4½ cups water or 1125 ml
½ teaspoon saffron filaments
¾ cup sugar or 150 g
¾ tablespoon ground cardamom
3 tablespoons rose water
2 tablespoons desiccated coconut
½ cup butter or 100 g
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g

Preparation

Sift the flour and add it to a large saucepan placed over medium heat. Toss flour and stir continuously until golden brown. Remove from heat and sift again.

Add water, saffron, sugar, cardamom, rose water, desiccated coconut and half the quantity of butter to a large saucepan. Bring ingredients to boil.

Add the toasted flour gradually to the water while stirring continuously.

Add remaining butter, and stir until well combined. Cover and cook on very low heat for 30 minutes. Remove from heat and cool.

Add NESTLÉ® Sweetened Condensed Milk and stir until well combined.

Serve at room temperature with coffee.

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If you like Saudi food, this Saudi Dough and Meat Recipe is for you! Try

Ingredients - serves 5

• 2½ cups plain flour or 350 g
• 1 egg, lightly beaten
• ¼ cup NIDO Full Cream Milk Powder or 25 g
• ½ cup vegetable oil or 125 ml
• 1 teaspoon salt
• ½ cup water or 125 ml

For the stuffing:

• 250 g minced lamb
• 1 medium onion or 150 g, finely chopped
• 1 small tomato or 100 g, finely chopped
• ½ teaspoon ground black pepper
• 1 cube MAGGI® Chicken Bouillon, dissolved in 2 tablespoons of water
• 1 egg, lightly beaten, extra

Preparation

• In a large bowl, combine flour, egg, NIDO milk, vegetable oil and salt. Rub with your fingertips until the mixture resembles fine breadcrumbs. Gradually add water and mix to form a soft dough.
• Divide the dough into 2 equal portions. Cover and keep aside for 1 hour.
• Combine the minced meat, onion, tomato, black pepper and MAGGI® Chicken Bouillon . Mix well and set aside.
• Turn out the first piece of dough onto a lightly floured work surface. Knead the dough and roll it out into a greased 32cm round oven tray.
• Carefully spread the meat mixture over the dough.
• Roll out the second piece of dough and place it over the meat to cover. Tightly press the edges and brush the top with the extra egg.
• Bake in a 170°C oven for 35-40 minutes or until the top is golden and the meat is cooked.

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Om Ali, Umm Ali or Um Ali is a favourite Middle Eastern pudding. In Egypt, Lebanon, Syria, Saudi Arabia, and across the Middle East, Om Ali is probably one of the most popular desserts available. Usually made with layers of filo or puff pastry, both produce excellent results.

Ingredients - Om Ali

• 1 large sheet of puff pastry ( about 90g/3 oz) / (or 5 to 6 sheets of small filo pastry) 120g (4oz) raisins
• 120g (4oz) flaked almonds and pistachios, a few chopped apricots, and dates.
• 1 litre milk
• 300 ml double cream
• 90 gr (3oz) sugar
• 1 teaspoon cinnamon

Preparation - Om Ali

• Preheat oven to 150C degrees
• Lightly butter the puff pastry (optional).
• Place the one large sheet of puff pastry sheet on an oven tray. and bake for 25 minutes or until crisp and brown. Remove from the oven and raise the oven temperature to 240C degrees.
• Butter the baking dish.
• Crumple the pastry into a baking dish, scatter the raisins, fruit and nuts in between layers
• In a saucepan on the top of the stove bring the milk , cream and sugar to the boil. Pour this over the pastry. Sprinkle with cinnamon, flaked almonds, and ground pistachios.
• Place dish in oven for 20 minutes or until the top is browned.
• Serve hot.

Kabsa is an Arabic favorite rice dish popular in many Gulf countries such as Kuwait, Saudi Arabia, Bahrain, Qatar, and United Arab Emirates. Because Kabsa is really delicious, it became famous dish in Jordan, Lebanon, Syria and Egypt. This is a meat (lamb) version of the Kabsa recipe.

Ingredients:

• 2 1/2 kg lamb, large cubes
• 4 cups basmati rice
• 1/2 kg carrot, peeled and finely diced
• 1 green pepper, seeded and finely diced
• 1 kg tomato, peeled and diced
• 1 kg finely chopped onion
• 6-8 garlic cloves, minced
• 1 pinch ground cumin
• 1 pinch ground coriander
• salt and black pepper
• butter or olive oil (for frying)
• 1/4 cup toasted pine nuts
  

Kabsa Spice Mix

• 1/2 teaspoon saffron
• 1/4 teaspoon ground green cardamoms
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon white pepper
• 1/2 teaspoon ground dried limes
  

Sauce

• 2 cups water
• 1 beef stock cube (Maggi)
• 1 large onion, finely chopped
• 14 ounces chopped tomatoes
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1/4 cup diced celery
• salt and black pepper
• 2 tablespoons butter
  

Preparation:

• Fry meat until browned on all sides. Add enough water to the pot so that it covers the meat by 1.5"-2", bring to a boil then cook gently over medium heat for 1 1/2 - 2 hours or until tender. Reserve stock & set meat aside.
• Soak rice for 15 minutes. Drain, rise under running water then drain well.
• Add butter to a large stock pot or casserole, fry the onion, pepper, carrot & spices. Cook on low heat for about 10 minutes, or until tender.
• Add rice to vegetables in the pot, cook for 5 minutes on medium heat. Add meat stock until stock covers rice (approx 1.5" above rice). Cover pot. Cook on low heat for 30 minutes or until tender - add a little more stock or water if rice seems to become dry.

Sauce:

• Fry onion, garlic and tomato in the butter. Add tomato paste, celery, salt, cinnamon, water & stock cube. Cook on medium heat until slightly thickened and celery is tender.
• Serve in a large dish or on a platter. Place the rice first, top with meat & garnish with pine nuts. Serve the sauce in a jug with a spoon. Saudies enjoy kabsa with a hot sauce called "shattah".

How to cook Kabsah - Arabic Favorite Rice Dish - Video:

Machboos is a dish of rice & meat, popular in many Gulf countries such as Kuwait, Saudi Arabia, Bahrain, Qatar, and United Arab Emirates. Here is a version of Machboos recipe.

Ingredients:

• 4 1/2 cups water
• 650 g basmati rice
• 3 tomatoes, quartered
• 1-1 1/2 kg chicken
• 3 onions, finely chopped
• 1/4 cup coriander leaves, chopped
• 1 green hot pepper, as desired
• 2 black dried limes
• 2 teaspoons buharat spice mix
• 1 1/2 teaspoons turmeric powder
• 1 teaspoon cumin powder
• 2 teaspoons cinnamon
• 1 teaspoon cardamom powder
• 2 garlic cloves
• 1 slice ginger root, cut into small pieces
• 3 tablespoons butter
• 1/4 cup lemon juice
• 3 tablespoons rose water
• 3 tablespoons oil
• 3 teaspoons salt
  

Preparation:

1. Cut the chicken in half. Heat the water and leave aside. In a small bowl, mix the spices (garam masala, turmeric, cumin, and cardamom) together and add to the mixture one teaspoon of salt. Sprinkle half of the spice mixture on the chicken halves.
2. Heat oil in a large cooking pan, fry the onions until golden brown, then add to the pepper and the black limes - you MUST make a hole in each limes.
3. Add the chicken to the onion mixture and turn it over a few times in the pan. Sprinkle on the chicken a teaspoon of cinnamon and the rest of the mixed spices. Turn the contents all together so the chicken is coated with the spices, cover the pan and let it cook on medium heat for 3 minutes.
4. Add the garlic, chopped ginger, and tomato cubes to the pan and turn the ingredients in the pan a few times. Cover again for 3 minutes on medium heat. Sprinkle with the rest of the salt and pour on it water while its still hot.Cover the pan and let it cook for about 1 hour, or until the chicken is cooked. Add the copped coriander 5 minutes before you remove the chicken from the stock in the pan. While the chicken is cooking, wash the rice well and soak for 10 minutes in cold water, then drain.Remove the chicken from the pan and put on an oven tray, brush with some oil and sprinkle with the rest of the cinnamon powder and grill in the oven until the chicken is golden brown.Add the rice to the chicken stock, stir, then let it cook on low heat until the rice absorbs the stock and is almost done.Sprinkle rose water and lemon juice over the rice and place the butter pieces on the top. Cover the pan and cook on low heat for 30 minutes.
5. Serve the rice on a large serving plate and place the grilled chicken halves on the top.

Wonderful Luqaimat dessert recipe. It's part of the Saudi Arabia cuisine.

Ingredients:

for batter:

• 2 1/2 cups flour
• 1 tablespoon yeast
• 2-2 1/4 cups warm milk
• 3 tablespoons yogurt
  
• 3 tablespoons cornflour
• 1 teaspoon salt
  

for syrup:

• 1 cup sugar
• 1/2 cup water
  

Preparation:

For batter :

• Sift dry ingredients into bowl.
• Add in yoghurt and milk and mix until combined.
• Mixture should be of middling texture, not watery and not too thick. Just somewhat thicker than a pancake batter consistency.
• Leave to rise in a warm place for 1/2 an hour.
• Heat oil, when hot drop batter in by teaspoonfuls and cook until just golden brown.
• Drain and then place immediately into syrup and toss to coat.
• When coated completely remove and place on serving dish. Serve warm.

For Syrup :

• Boil water and sugar together on low heat without stirring (so that it'll stay clear) until it reaches the point that when it cools on the spoon, it is of a thick sticky consistency.

Homemade Arabic Cream (Kushta). Wonderful Kushta recipe.

Ingredients:

• 3 cups of milk powder
• 1/4 cups of refined white flour
• 4 cups of water
  

Preparation:

1. Mix the ingredients in a bowl very well and then put over a meduim fire.
2. Mix the ingredients with a wooden spoon continuously so that the milk does not crumble.
3. When the mixture begins to boil, keep it for five minutes and then take it off the fire and pour it over a wide pan.
4. After two minutes remove the cream that has been created on the surface and put it aside.
5. Keep on doing this each time a cream is found on the surface until there is nothing left.

Katayef is the traditional sweet that is made during the Holy month of Ramadan. It is really simple to make, and as long as they are pinched closed, they should come out great!!

Ingredients:

• 6 cups of flour
• 1 teaspoon of yeast (ferment)
• 6 cups of milk
• 3 cups of fresh Kushta cream
• 3 cups of home made kushta
• 3 cups of minced walnut
• 1 cup of powdery sugar
• 1 tablespoon of rose water
• 2 tablespoons of orange-flower water
• 1/2 cup of lemmon jam
• 1/2 cup of fine pistachio
• 6 cups of frying oil
• 3 cups of Syrup
  

Preparation:

1. Mix the flour,yeast (ferment) and the milk until you get a soft and combined dough.
2. Keep it aside until it gets double the size.
3. Fill the pouring bad (that has a steel head) with part of the dough.
4. Start pouring small circles on a steel pan you have put on the fire.
5. You can make the circles as big or as small as you like.
6. After 1 minute of pouring the circles turn the Katayef to the other side for 2 seconds and then we take them off the steel pan.
7. Mix the finely minced walnuts with the powdery sugar, rose water, orange-flower water.
8. Take 1 teaspoon of the mixture and distribute it at the middle of the Katayef .
9. Do the same thing with the Kushta, take 1 table spoon and distribute at the middle of the Katayef.
10. You can make 6 of the walnut mixture and another 6 of the Kushta filling, it depends on the quantity you want from each.
11. Close the Katayef (with the filling inside) to make a half moon shape. Close it tightly by pressing on the edges of the dough.
12. Fry the filled Kateyef with the oil until it gets a golden color.
13. Take them out and put them in the Syrup for few minutes.
14. Take them out of the Syrup and serve them hot.

Katayef Ramadan Video: قطايف رمضان

Maqluba often pronounced as Makluba, Maalouba, or Maglouba (Arabic: مقلوبة) is an upside-down rice and eggplant casserole, hence the name which is literally translated as "upside-down". It is made with richly succulent braised lamb and sometimes tomatoes. When the casserole is inverted, the top is bright red from the tomatoes that now form the top layer and cover the golden eggplant.

Considered to be the national dish of Palestine where it is generally made with lamb or chicken and tomatoes, onions, aubergines, cauliflowers and other vegetables.

Maqluba was made popular throughout the Levant and Gulf region by the migrating Palestinians fleeing military occupation.

Ingredients:

• 2 medium-size eggplant (about 2 1/ 2 pounds), peeled and slice 1/ 2-inch thick
• Salt
• 5 tablespoons plus 1 teaspoon extra virgin olive oil
• 1 large onion, peeled and chopped
• 1 1/2 to 2 pounds boneless lamb shoulder, trimmed of as much fat as possible and cut into pieces
• 1 tablespoon baharat
• 1 teaspoon freshly ground black pepper
• 1 teaspoon freshly ground allspice berries
• Pinch of ground cinnamon
• Pinch of freshly grated nutmeg
• 3 cups water
• 6 cups pure or virgin olive or olive pomace oil for frying
• 3 large ripe but firm, tomatoes (about 1 3/4 pounds), sliced
• 1 1/2 cups long-grain rice, rinsed well or soaked in water to cover for 30 minutes and drained
• 1 cup boiling water
  

Preparation:

1. Lay the eggplant slices on some paper towels and sprinkle generously with salt. Leave them to drain of their bitter juices for 30 minutes, then pat dry with paper towels.
2. In a large skillet, heat 5 tablespoons of the olive oil over medium-high heat, then cook the onion until yellow, about 10 minutes, stirring occasionally. Reduce the heat to the medium-low, add the lamb, baharat, 1 teaspoon salt, 1/ 2 teaspoon of the pepper, the allspice, cinnamon, and nutmeg, and brown for 10 minutes, turning the lamb. Add the water to barely cover the lamb and cook until the lamb is very tender, about 2 1/2 to 3 hours, adding a little water to keep the skillet from drying out. Remove the lamb from the skillet with a slotted ladle or skimmer, getting as much of the onion as you can and leaving behind the fat.
3. Meanwhile, preheat the frying oil to 375F in a deep-fryer or an 8-inch saucepan fitted with a basket insert. Deep-fry the eggplant slices in batches until golden brown, 7 to 8 minutes, turning once. Drain and reserve on paper towels. Let the frying oil cool completely, strain, and save for a future use.
4. Lightly oil the bottom of a round, heavy-bottomed 4- to 6-quart casserole 10 inches in diameter with a tight fitting lid with the remaining teaspoon extra virgin olive oil and arrange the tomatoes slices on the bottom, overlapping or double layering if necessary. Sprinkle a handful of the rice on top of the tomatoes. Layer the lamb on top, then layer the sliced eggplants on top of the meat. Press down with a spatula or the back of your hand. Pour the rice on top and spread it evenly, pressing down again with a spatula or the back of your hand, add 1 teaspoon salt, the remaining 1/ 2 teaspoon pepper, and the boiling water. Cover tightly and cook over low heat until the rice is tender and the liquid absorbed, about 1 hour. Don't check too often, maybe twice during the whole cooking time. The liquid in the casserole should not be boiling vigorously, so reduce the heat to very low, or use a heat diffuser, if you find that necessary.
5. When the rice is done, take off the lid, place a large round serving platter over the top of the casserole, and carefully invert in one very quick motion, holding both sides very tightly. Slowly and carefully lift the casserole. Serve.
   

This Maqluba recipe Makes 6 servings
Preparation Time: 4:30 hours

Baklava or Baklawa is a rich, sweet pastry featured in many cuisines of the former Ottoman, Arab, and Iranian countries. It is a pastry made of layers of filo dough filled with chopped nuts and sweetened with syrup or honey. ٌYou can find many famous restaurants in Lebanon, Syrian, Jordan, and Palestine sell Baklava. It's usually served as a dessert in special nice occasions. Try this delicious baklava recipe

Ingredients:

• 2 cups of cooking fat or butter
• 1/2 kilo of the special baklawa pastry (about 15 chips)
• 4 cups of soft walnuts
• 1 cups of sugar to be mixed with the walnuts
• 1/2 cup of pistachio
• 4 cups of syrup
  

Preparation:

1. Melt the cooking fat or butter under a light fire.
2. Brush the cooking tray with the melted fat or butter.
3. Put one chip of the baklawa pastry and brush with the fat or butter.
4. Repeat the step until you get six chips.
5. Clean the walnuts and mince very well.
6. Add the sugar to the minced walnuts.
7. Spread the walnuts mixture over the baklawa chips evenly.
8. Spread 1/4 cups of the cooking fat or butter over the walnuts mixture (evenly).
9. Put one baklawa chip over the mixture and brush with cooking fat or butter.
10. Repeat the steo until you have 12 chips over the mixture.
11. Rub the top of the Baklava with some water using you hand.
12. Brush the top with some cooking fat or butter.
13. Cut the Baklava into small square pieces with a sharp knife.
14. Cook the baklava in the oven under 325 F for half an hour.
15. Raise the temperature to 450 F for 5 to 10 minutes until it gets a golden color.
16. Take the baklava tray out of the oven and the syrup while it's hot.
17. Decorate the top with pistachio and serve cold or room temperature.

Watch this video - How To Make Baklava : Ingredients For A Great Baklava Recipe

Knafeh dough usually comes in three types:

• khishneh (Arabic خشنه) "rough", consisting of kadaif pastry, which looks like long thin noodle threads.
• na'ama (Arabic ناعمة) "fine", consisting of small pieces of semolina clustered together.
• mhayara (ِِArabic محيرة): which is a mixture of both khishneh and naa'ama.
  

Knafeh Dough Recipe:

Ingredients:

• 3 cups semolina(smeed)
• 1 cup semne
• 1 cup sugar
• 1/4 cup of water
  

Preparation:

• Mix all the ingredients together.
• Put them all in a tray.
• Put the tray in the oven for a few minutes until it dries.
• Rub it until it becomes soft and smooth.
• When you want to make any recipie,mix the dough first with some butter and put it at the bottom of a tray(30cm) until it cover it very well,press little bit until it sticks,and then continue what you want to do.
  

Knafeh also spelled as kanafeh, Knafe, kunafa or knafa originated in the Palestinian city of Nablus in the modern-day West Bank, where it is filled with Nabulsi cheese. Another name for knafeh is knafeh Nabulsiyye. It plays a central role in Palestinian cuisine and is the most famous throughout the Arab world.

Kanafeh is also found in the Balkans and is a feature of Turkish, Greek, and Levantine cuisine.

Knafeh is made by drizzling a row of thin streams of flour-and-water batter onto a turning hot plate, so they dry into long threads resembling shredded wheat. The threads are then collected into skeins.

Knafeh dough comes in three types:

• khishneh (Arabic خشنه) "rough", consisting of kadaif pastry, which looks like long thin noodle threads.
• na'ama (Arabic ناعمة) "fine", consisting of small pieces of semolina clustered together.
• mhayara (ِِArabic محيرة): which is a mixture of both khishneh and naa'ama.
  

The pastry is heated with some butter, margarine or palm oil for a while and then spread with soft cheese (see Nabulsi cheese) and more pastry; or the khishneh knafah is rolled around the cheese. A thick syrup, consisting of sugar, water and a couple of drops of lemon juice, is poured on the pastry during the final minutes of cooking.

Kunafa Recipe:

Ingredients:

• 1 package of shredded fillo dough
• 1/2 pound of butter melted
• 2 lbs ricotta cheese
• 1/2 cup pine nuts
• 3 cups sugar
• 1 tsp lemon juice
  

Preparation:

• First step is to defrost the Fillo dough. Do this by shredding the fillo in a bowl continuously till completelly defrosted.

• Once this occurs, you start adding the butter while continuously shredding the dough. When this process is complete and the dough is shredded thoroughly, seperate the dough into two equal portions.

• In a well buttered pan, spread out the dough thoroughly, but do not compress. Once the dough is spread evenly, start preparing the ricotta cheese. Lay the cheese patties onto the prepared dough in the pan. Once the layer of ricotta cheese is completely covering the dough, lay the second half of the dough unto the cheese so that it is evenly distrubuted.

• Preheat the oven to 350 degrees, then place the pan in the middle for approxiametly 45 minutes. What you need to look for, is that the dough browns. Once achieved, you will need a larger pan in which you will flip the Knefeh so the the bottom is on top and vice versa. Bake again till the browning occurs on the adjacent side. Once browned on both sides, the Knafe is finished.

Knafeh Video: Making Knafe in Nablus