Rice Boukhari with Meat Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Rice Boukhari with Meat Recipe. Enjoy Saudi Cuisine  and learn how to make Rice Boukhari with Meat.

Preparation time :     25 minutes
Cooking time :     2 hours

Ingredients (serves 6 persons)

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.

Nutritional Information

Preparation time :     25 minutes
Cooking time :     2 hours
Fats :     45.00 g
Protein :     39.00 g
Carbohydrate :     84.00 g
Energy :     866.00 Kcal 

Chicken with Eggplant and Cauliflower Rice - Chicken Kabouli Al Batena-Style - Samak Eish Recipe

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Saudi Puff Pastry with Meat Recipe

The Lebanese Recipes kitchen - The home of delicious middle eastern food recipes invites you to try Saudi Puff Pastry with Meat Recipe. Enjoy cooking Saudi food and learn how to make Saudi Puff Pastry with Meat.

Ingredients

3 cups plain flour or 420 g
1 teaspoon salt
1 egg
3 tablespoons ghee
¾ cup water or 190 ml

For the stuffing:
750 g minced beef
2 medium onions or 300 g, finely chopped
1 teaspoon ground black pepper
2 cubes MAGGI® Chicken Bouillon, dissolved in 3 tablespoons water
2 cups oil for deep frying

Preparation

1. Sift the flour in a large bowl. Make a well in the center and add ghee and egg.
2. Rub flour with fingertips adding little water gradually and mixing thoroughly to form homogenous dough.
3. Divide the dough into 4 portions. Cover and set aside for 1 hour.
4. Combine the minced meat with onion, black pepper and the dissolved MAGGI® Chicken Bouillon . Mix well and set aside.
5. Roll out each piece of dough. Using a cup and cut the dough into round pieces. Place a tablespoon of meat mixture in the center of each piece and seal the edges by twisting them.
6. Deep fry the meat puffs in 180°C preheated oil until golden brown. Serve hot.

Middle Eastern Pastries - Middle-eastern pies recipe - Sambousek

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Chicken with Eggplant and Cauliflower Rice Recipe

The Lebanese Recipes Kitchen Invites you to try a delicious main dish of Chicken with Eggplant and Cauliflower Rice dish, this recipe is common in the Arabian Gulf... Enjoy Middle Eastern cooking.

Ingredients
1½ kg whole chicken, cleaned and washed
2 cups vegetable oil or 500 ml, for deep frying
1 medium eggplant or 300 g, cut into large cubes
2 cups cauliflower or 300 g, cut into florets
1 medium onion or 125 g, chopped
2 dried limes, cut into halves
1 medium green capsicum pepper or 150 g, cut into slices
½ teaspoon ground black pepper
1 teaspoon ground cardamom
1 teaspoon ground turmeric
1 medium tomato or 150 g, peeled and diced
3 cubes MAGGI® Chicken Bouillon
4½ cups water or 1125 ml
2½ cups basmati rice or 500 g, washed and drained

Preparation
Place chicken in an oven tray and roast chicken in a 220°C preheated oven for 45-50 minutes or until chicken is roasted and cooked (season chicken with salt and pepper and some vegetable oil).

Meanwhile, heat oil in a saucepan (reserve 3 tablespoon of oil) and fry eggplant and then the cauliflower until they are golden brown in color. Set aside on kitchen tissues to absorb any access oil.

Heat the remaining 3 tablespoons oil in a large pot. Fry onions for 3-4 minutes or until golden in color.

Add dried limes, green capsicum, spices, tomato and MAGGI® Chicken Bouillon cubes, stir for 2 minutes then add the water and bring to boil.

Add the rice and bring to boil with occasional stirring, cover and simmer on low heat for 10 minutes or until rice is halfway cooked. Add the fried vegetables on top. Cover and cook for another 10 minutes or until the rice is completely cooked.

Spoon the rice over a serving plate and serve.

eggplant and rice (makloobet betenjan) - lebanese stuffed eggplant - Cauliflower Stew With Tahini Sauce Recipe

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Kabsa or Kabseh Recipe (Chicken & Rice)

Kabsa (Arabic: كبسة‎) is a family of rice dishes that are served mostly in Saudi Arabia - where it is commonly regarded as a national dish - and the other Arab states of the Persian Gulf. In places like Bahrain and Kuwait the dish is popularly known as Majboos (Arabic: مجبوس) and in the United Arab Emirates as Machboos (Arabic: مكبوس), but with different spices and cooked in a different way.

These dishes are mainly made from a mixture of spices, rice (usually basmati), meat and vegetables. There are many kinds of Kabsa and each kind has a uniqueness about it. Pre-mixed Kabsa spices are now available under several brand names. These reduce preparation time but may have a flavour distinct from traditional Kabsa. The spices used in Kabsa are largely responsible for its taste; these are generally Black Pepper, Cloves, Cardamom, Saffron, Cinnamon, Black lime, Bay Leaves and Nutmeg. The main ingredient that accompanies the spices is the meat, such as chicken, goat, lamb, camel, or sometimes beef, fish, and shrimp. The spices, rice and meat may be augmented with Almonds, Pine nuts, Onions and Tomatoes.

Meat for Kabsa can be cooked in various ways. A popular way of preparing meat is called Mandi. This is an ancient technique, whereby meat is barbecued in a deep hole in the ground that is covered while the meat cooks. Another way of preparing and serving meat for Kabsa is Mathbi, where seasoned meat is grilled on flat stones that are placed on top of burning embers. A third technique, Madghoot, involves cooking the meat in a Pressure cooker.

Although Kabsa is not a traditional Mediterranean Food, Most Mediterranean Chefs or Cooks, Include this dish in their reportaire of recipes, because it is that good.

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

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

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.

Source - DedeMed

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