Arabic Recipes
English Cookbook
Daod Basha
Serves : 6
Ingredients:
500 g minced lamb meat a pinch cinnamon
20 g salt
2 g bahrat al tahi (mixed spices)
200 ml oil
500 g onions, sliced
75 g tomato purée
1/2 litre water
60 g pine nuts
Method:
Combine minced lamb meat, cinnamon powder, 10 g salt and bahrat al tahi. Mix well and form into small balls. Place them in a shallow dish and cook on HIGH for 2 minutes. Set aside. Heat oil in a 2- litre covered casserole dish on HIGH for 2 minutes. Add onions and brown on HIGH for 6 minutes. Add tomato purée and water, and mix well. Cook covered on HIGH for 6 minutes. Add the meat balls and balance salt to the sauce, and cook further on HIGH for another 8 minutes. Serve hot, sprinkled with lemon juice and garnished with pine nuts.
Kafta Bit Tahina
Serves : 10
Ingredients:
1.5kg minced lamb meat
100 g onions, chopped
150 g parsley, chopped
6 g salt
6 g pepper
5 g cinnamon powder
500 g tahina
400 ml lemon juice
150 ml water
Daod Basha
Chicken Musakhan
Serves : 10
Ingredients:
2.5kg chicken, each chicken cut into 4 pieces
200 ml olive oil
500 g onions, chopped
20 g salt
10 g pepper
100 g semac
100 g almonds, chopped
200 ml water
Method:
Combine minced lamb meat with onions, parsley, salt, pepper and cinnamon powder. Mix well and shape into small patties (Kaftas). Place Kaftas in a
10 minutes. Keep aside. Mix tahina, lemon juice, water and a little salt to make tarator. Cook the tarator in a small bowl on HIGH for 8 minutes. Pour this over the kaftas and cook on MEDIUM for 10 minutes. Garnish with pine nuts. Serve hot with vermicelli or rice.
Method:
Place chicken in a
-
