Kuwaiti Chicken & Rice With Daqoos - Garlic Tomato Sauce "
1 baby chicken
1 cinnamon stick
3 cardamom pods
2 tablespoons rice flour (to be gluten free)
2 whole cloves
1/2 teaspoon turmeric
4 black peppercorns
2 cups basmati rice
2 large yellow onions, finely chopped
1/4 cup golden raisin, soaked in water
3 tablespoons olive oil
1/2 teaspoon dried lime powder, Loomi
1 teaspoon middle eastern mixed spice, Recipe # 79179
1 teaspoon brown sugar
2 cups pureed canned tomatoes
2 tablespoons water
2 garlic cloves, crushed
1 tablespoon tomato paste
1/4 cup pine nuts
1.Rinse chicken inside and out.
2.Place in a stockpot with enough water to cover. Add cinnamon stick, cardamom pods, cloves, peppercorns, juice of 1/2 lemon and salt to taste.
3.Bring to a boil, and continue to boil uncovered or partially covered until chicken is done (approximately 40 minutes).
4.Remove and drain the chicken, reserving broth though a strainer.
5.Prepare basmati rice according to it's package directions, using broth from chicken instead of water. Add turmeric for colour and salt to taste.
6.While the rice is cooking, cook the onions in a skillet over medium heat, with 2 tablespoons olive oil, until soft.
7.Sprinkle with a little water and stir quickly until onions are brown and the water has evaporated. Stir in drained raisins, pine nuts, ½ teaspoons bahrat and loomi. Cook for one minute. Remove mixture from skillet and set aside.
8.Lightly dust the boiled, drained chicken with flour. In a clean skillet over medium-high heat, brown the chicken in 1 Tbs. olive oil, turning, until the outside is crispy and brown.
9.For the tomato sauce, add water, chopped tomatoes, crushed garlic, tomato paste, salt, sugar and the rest of bahrat in a small saucepan, sauté until tomatoes are soft and the sauce is well blended.
10.When the rice is done, spread it on a serving platter. Sprinkle the onion mixture over the rice, and place the chicken on top. Pass the tomato garlic sauce to spoon onto individual plates.
" Shorba Libiya - Libyan Lamb & Chickpea Soup "
500 g stewing lamb, finely chopped
200 g canned chick-peas (rinsed & drained)
1 liter water (approx)
1 large brown onion, grated (or finely chopped)
3 tablespoons concentrated tomato puree
1 teaspoon fresh gorund coriander seed
1 teaspoon ground turmeric
1/2 teaspoon chili powder
1-1 1/2 tablespoon dried mint
1/2 lemon, juice of
4-6 fresh mint sprigs, to serve
1 lemon, cut into wedges to serve
1.Heat the oil in a large casserole or stock pot. Gently fry the onion
for a few minutes, until pale golden & soft.
2.Add the lamb, chickpeas, tomato puree, spices & salt, cooking for a few more minutes & stirring well.
3.Add the water to the pot, this should cover the mixture - add 1/4 litre more if required. (If adding extra water, remember that you'll need to add a little extra spice & salt to compensate).
4.Cover & simmer over a medium heat for approx 45-50 minutes or until the lamb is tender & the soup flavourful. You may add a little extra water again at this point but remember to adjust the seasoning if you do.
5.Add the dried mint & the lemon, return to the heat for a further 3-4 minutes then serve.
6.Serve each bowl of shorba with a sprig of fresh mint & a lemon wedge on the side.
" Atayif Bil Ishta -- Arab Pancakes Filled With Cream "
For the dough
2 1/4 cups plain flour
6 g fast action dried yeast
1 1/2 teaspoons sugar
1 1/2 cups semi skim milk
1 1/2 cups water
For the filling (ishta)
2 cups semi skim milk
7 1/2 tablespoons cornflour
1/4 cup granulated sugar
3 tablespoons double cream, stiffly whipped
2 tablespoons rose water
1 teaspoon vanilla essence
1 cup chopped pistachios
1.To make the filling:.
2.Mix corn flour gradually with milk and sugar then bring it to boil in
a medium sized, heavy bottomed pan.
3.Stir continually until the mixture thickens, add the remaining ingredients & remove from heat. Spoon mixture into a bowl & refrigerate until cold.
4.To make the dough:.
5.Mix all the ingredients and allow to sit for 30-40 minutes.
6.Ladle approximately 2 tablespoons of the mixture at a time onto a lightly greased, hot frying pan / skillet & cook until full of bubbles - only cook ONE side.
7.After cooking all of the pancakes, let them cool a little.
8.To assemble, gently fold in half & pinch the bottom half edge together - so that you have an opening to place the cream but the rest is sealed.
9.Using a piping bag, fill each pancake with the cooled cream (ishta), before dipping the open ends in the chopped pistachios.
" Sweet Toasted Vermicelli Very Perfect for Ramadan "
200 g toasted vermicelli (Seviyan)
1/4 cup sugar
1/2 cup pre packaged mixed nuts and dried fruit
2 teaspoons ground cardamom
2 tablespoons rose water
1/2 tablespoon ghee
1 pinch saffron
1 teaspoon sunflower oil
1.Cook the vermicelli in plenty of boiling water with the 1 tsp of sunflower oil added to it ( this will help prevent the vermicelli from sticking together) for 3 minutes.
2.Whilst the vermicelli is cooking, place the ghee, rose water, sugar, cardamom & saffron in a large pan. Heat through gently.
3.When the vermicelli is done cooking, drain well & add to the large pan to cook with the ghee & spices. Mix very well to coat thoroughly & to break up the vermicelli a little, then cook on as low heat as possible for approx 25-30 minutes or until the vermicelli is glossy & has absorbed everything.
4.At this point, stir in the mixed fruit & nuts. Serve.