Arabian Gulf Food Recipes - download pdf or read online

By Moez Ageeb

Arabian Gulf nutrition Recipes is a publication comprises 30 recipes from Arab Gulf region. I want you get pleasure from each recipe in it.

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Put Yemeni rock pan on high heat until it becomes very hot then pour into the prepared Salta topped with fenugreek mixture. To make green sahawek: Put all sahawek ingredients in blender and blend for 3 minutes or until is smooth. 24 Shrimps Stew Ingredients 1 kg peeled shrimps Lemon juice, one medium piece 3 tablespoons vegetable oil 1 medium onion or 150 g, chopped 4 cloves garlic, crushed 1 medium potato or 200 g, cut into small cubes 1 teaspoon ground cumin 1 teaspoon ground cinnamon 1 teaspoon ground black pepper 1 teaspoon ground turmeric 2 medium tomatoes or 300 g, finely chopped 1 tablespoon tomato paste 2 tablespoons coriander leaves, chopped 2 tablespoons fresh parsley, chopped 2 cubes MAGGI® Chicken Bouillon 1½ cups water or 375 ml For the rice: 2 cups rice or 400 g, white 3 cups water or 750 ml 2 tablespoons vegetable oil Preparation Clean shrimps then mix with lemon juice and set aside.

Knead the dough and roll it out into a greased 30cm round oven tray. Carefully spread half of the tomato sauce over the top, place pieces of raw fish over the sauce discarding the lemon juice marinate, spoon over the reminder of the sauce and sprinkle over with Pine Seeds. Roll out the second piece of dough and place it over the pan to cover. Tightly press the edges and brush the top with the extra egg wash. Bake in a 170°C oven for 35-40 minutes or until the top is golden and fish is cooked. 7 Muhammar with Apricots Ingredients 2 cubes MAGGI® Chicken Bouillon or 20 g 4 cups water or 1 liter 1/3 cup date syrup or 75 ml 1 teaspoon rose water 1 teaspoon ground cardamom 2 cups long grain white rice or 400 g 1 tablespoon butter 2/3 cup dried apricots or 100 g, chopped Preparation Dissolve MAGGI® Chicken Bouillon cubes in Hot water and mix until dissolved, add Date Syrup, Rosewater, Cardmom and stir until well mixed.

Add half of the Fresh Coriander and simmer on low heat for and additional 30 minutes. 10 minutes before serving add Rolled Oats, gently stir and ensure oats are soft. Serve in a soup bowl garnishing with the remaining fresh Coriander Leaves. Serve with Flat-bread or Rice. 13 Zeinabs Fingers Ingredients For sugar syrup: 1/3 cup sugar or 70 g 1 cup water or 250 ml 3 pieces whole cardamom pod 1 tablespoon cornstarch � cup water or 125 ml, cold 1 tablespoon lemon juice or 15 ml For filling: 1 tin NESTLÉ® Sweetened Condensed Milk or 395 g 1½ cups water or 375 ml � cup corn flour or 100 g 300 g cream cheese 40 sambousek pastry sheets or 200 g For sealing the pastry: 2 tablespoons all purpose flour 4 tablespoons water or 60 ml 1 cup oil for deep frying or 214 g Preparation To prepare the syrup: Add Sugar, 1 cup of Water and Cardamom Pods to a saucepan.

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Arabian Gulf Food Recipes by Moez Ageeb


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