food and beverage

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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Enjoy the oriental cuisine and try an easy recipe to make the Coconut Basbousa, wonderful Arabic dessert.

Ingredients

1 tablespoon tahina
½ cup ghee or 100 g, softened
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
1 teaspoon baking powder
2 cups semolina or 320 g
1 cup desiccated coconut or 100 g
1 cup water or 250 ml

For the syrup:
1½ cups sugar or 300 g
1 cup water or 250 ml
1 teaspoon lemon juice
1 tablespoon blossom water

Preparation

Grease a 28x24cm baking tin with the tahina.

Combine ghee, NESTLÉ® Sweetened Condensed Milk and baking powder and stir well. Add semolina, desiccated coconut and water and stir until well combined.

Pour and level mixture into the prepared baking tin. Bake in a 190°C preheated oven for 35 minutes or until the top becomes golden in color.

Remove from oven and pour all over the cooled syrup. Set aside to cool into a room temperature, cut into diamond shape and serve.

To prepare the syrup: Add sugar and water to a saucepan. Bring to boil and simmer for 6-8 minutes. Remove from heat and stir in lemon juice and rosewater.

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Learn how to make best oriental Sambousek filled with fried meat.

Preparation time : 30 minutes
Cooking time : 15 minutes

Ingredients


For the dough:
3 cups plain flour or 420 g
1 tablespoon sugar
1½ teaspoons salt
½ cup butter or 110 g, softened
¾ cup water or 185 ml

For the stuffing:
2 tablespoons vegetable oil
2 medium onions or 250 g, chopped
500 g minced lamb
2 cubes MAGGI® Mutton Bouillon, crumbled
2 tablespoons pine seeds, toasted
¼ teaspoon ground black pepper
1 teaspoon seven spices
½ teaspoon dried mint
2 cups oil for deep frying

Preparation

Place flour in a deep bowl, add sugar, salt, butter and mix well with your fingertips until it resembles fine breadcrumbs.

Gradually add little quantities of water and mix thoroughly until a dough forms. Cover with kitchen cloth and set aside for 30 minutes.

Meanwhile, heat the vegetable oil in saucepan and sauté onion for 2 minutes then add the minced lamb and fry for 5 minutes or until brown in color. Add the crumbled MAGGI® Mutton Bouillon cubes, toasted pine seeds, spices and dried mint. Stir for few seconds or until all are well combined then set aside to cool.

Roll the dough into around 3 millimeters thin pastry. Using a medium size cup or dough cutter, cut round pieces of the dough. Place 1 tablespoon of the stuffing in the center of each piece and seal the edges by twisting them or pressing with fork.

Deep-fry the sambousek in 190°C preheated oil for 5-6 minutes or until golden brown in color. Remove from oil and place in kitchen tissues to absorb excess oil then serve.

Cooking tips : Mixing 1 tablespoon of labneh with the stuffing will result in a better taste.

Nutrition Information

Fats : 25.00 g
Protein : 11.00 g
Carbohydrate : 30.00 g
Energy : 394.00 Kcal

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

Ingredients

6 boneless and skinned chicken breasts or 500 g
3 medium potatoes or 600 g, cut into medium slices
1 medium green bell pepper or 150 g, cut into rings
1 medium onion or 150 g, cut into round slices
2 medium tomatoes or 300 g, sliced
2 cups water or 500 ml
1 tablespoon garlic, crushed
2 tablespoons coriander leaves, chopped
2 cubes MAGGI® Chicken Less Salt Bouillon
¼ teaspoon white ground pepper
1 tablespoon corn flour
¼ cup lemon juice
1 tablespoon fresh parsley, chopped for garnish

Preparation

In a 30cm x 24cm baking dish arrange chicken breasts, potato slices, bell pepper rings, onion slices and tomato slices on top of each other.

In a saucepan add water, crushed garlic, chopped coriander, MAGGI® Chicken Less Salt Bouillon cubes, white pepper and corn flour. Bring to boil with constant stirring and simmer for 5 minutes or until the sauce slightly thickens.

Pour prepared sauce into the baking dish, cover with foil and bake in a 200˚C oven for 1 hour 30 minutes or until potatoes become tender.

Pour lemon juice on top of the baked dish and garnish with chopped parsley then serve.

Nutrition Information
Fats : 2.80 g
Protein : 27.00 g
Carbohydrate : 31.00 g
Energy : 255.00 Kcal

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Enjoy cooking a main dish recipe of Chicken and Vegetables Rice, it's delicious.

Ingredients

¼ cup wild rice or 50 g
1 tablespoon vegetable oil
1 small onion or 100 g, chopped
350 g boneless and skinned chicken breasts, cut into cubes
2 cloves garlic, crushed
1 stick celery or 30 g, sliced
1 medium carrot or 100 g, cut into cubes
1 medium zucchini or 100 g, sliced
2 tomatoes or 300 g, peeled and cut into small cubes
2 cubes MAGGI® Chicken Less Salt Bouillon
¼ teaspoon ground cardamom
¼ teaspoon ground cinnamon
¼ teaspoon white ground pepper
¼ teaspoon ground turmeric
¼ teaspoon ground coriander
3 cups boiling water or 750 ml
1½ cups basmati rice or 300 g

Preparation

Boil wild rice with water for 40 minutes, strain and cool.

Meanwhile, warm oil and fry chopped onions for 2 minutes. Add chicken cubes, garlic, celery, carrot cubes and zucchini slices and stir for 5 minutes. Add tomato cubes, MAGGI® Chicken Less Salt Bouillon cubes and spices. Stir and simmer for another 5 minutes.

Add Basmati rice and water with stirring occasionally until it boils. Cover and simmer on low heat for 20-25 minutes or until rice becomes tender. Mix with boiled wild rice and serve.

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Cooking Time 25 minutes

Ingredients (serves 4)

1 x 200g pkt falafel mix
60ml (1/4 cup) olive oil
4 rounds Greek pita bread (Buttercup brand)
1 large green zucchini, ends trimmed, coarsely grated
1 x 200g punnet grape tomatoes, halved
1 x 250g container hummus
1/3 cup loosely packed fresh continental parsley leaves

Method

1. Make up the falafel mix following packet directions. Divide falafel mixture into 8 equal portions and shape into 5cm patties. Heat 2 tbs of the oil in a large non-stick frying pan over high heat. Add the patties and cook for 4-5 minutes each side or until golden. Transfer patties to a plate and cover with foil to keep warm.
2. Heat the remaining oil in the frying pan over high heat. Add the pita bread and cook for 1 minute each side or until golden brown. Place pita bread on serving plates. Top with zucchini, tomato and falafel. Top with a dollop of hummus and sprinkle with parsley leaves.

Notes & tips

Leftovers: Brush the pita bread with garlic oil and grill on the barbecue.

Source
Good Taste - February 2004, Page 71
Recipe by Jane Charlton

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