The Arabian nights cookbook: from lamb kebabs to baba ghanouj, delicious homestyle Arabian cooking

Contents......Page 7
The Diversity of Modern Arab Gulf Cooking......Page 10
Useful Tools and Implements......Page 15
Essential Arabian Ingredients......Page 18
Crunchy Pickled Garlic......Page 28
Orange Blossom Syrup (Sheera)......Page 29
Arabian Gulf Spice Mix (Baharat)......Page 30
Variation: Labana Balls Zanakeel (Laban)......Page 31
Coriander and Yogurt Salad (Salatat Kuzbara)......Page 32
Homemade Plain Yogurt (Robe)......Page 33
CHAPTER 1: Appetizers and Snacks......Page 35
Roasted Eggplant Purée (Baba Ghanouj)......Page 36
Classic Hummus Chickpea Purée (Hummus)......Page 37
Stuffed Grape Leaves (Waraq ‘Inab Mihshi)......Page 38
Spiced Chickpea Kebabs (Kabab Al-Nikhi)......Page 40
Aromatic Chickpea Fritters (Baqoura)......Page 41
Yogurt and Tahini Dip with Fresh Herbs......Page 42
Deviled Eggs, Arabian-Style (Baydh Mahshi)......Page 43
Sesame Seed Sticks (Asabi’ Simsim)......Page 44
Red Bell Pepper Dip with Pine Nuts (Muhammara)......Page 45
CHAPTER 2: Salads......Page 47
Creamy Cucumber and Bell Pepper Salad (Salatat Khiyar wa Filfil bi-Laban)......Page 48
Zesty Tomato and Fresh Coriander Salad (Salatat Banadura bi Kuzbara)......Page 49
Spicy Eggplant Salad (Salatat Badhinjan bil-Filfil)......Page 50
Fresh Cucumber and Tomato Salad with Sumac (Salatat Summaq)......Page 51
Orange and Olive Salad......Page 52
Refreshing Green Salad (Salatat Khadra)......Page 53
Diced Vegetable Salad with Tahini Dressing......Page 54
Tabbouleh......Page 55
CHAPTER 3: Soups......Page 57
Noodle Soup with Tomatoes and Fresh Green Chili Pepper (Hasa’ Al-She’reya)......Page 58
Spicy Broad Bean Soup (Fool Nabed)......Page 59
Creamy Tomato and Chickpea Soup (Shawrabat Al-Nikhi)......Page 60
Hearty Meat and Bulghur Soup (Hasa’ Al-Jareesh)......Page 61
Mixed Vegetable Puréed Soup (Shawraba)......Page 62
Noodle Soup with Lamb and Spinach (Shawrabat Sabanikh)......Page 63
Chicken Noodle Soup (Shawrabat Dajaj)......Page 64
Richly Spiced Seafood Soup (Shawrabat Samak)......Page 65
CHAPTER 4: Chicken Dishes......Page 67
Barbecued Chicken Slices (Dajaj Shawarma)......Page 68
Baked Chicken with Almonds and Rice (Al-Mandi)......Page 69
Garlicky Chicken Kebabs (Dajaj Kabab)......Page 70
Tender Chicken with Creamy Milk Rice (Saleeq)......Page 71
Tandoori Chicken, Omani-Style......Page 72
Saudi-Style Chicken ’n Rice (Zourbian)......Page 73
Gulf-Style Pasta with Chicken (Quazi Macarona Saleeq)......Page 74
Roast Chicken with Saffron Rice Stuffing (Dajaj Mahshi)......Page 75
Aromatic Chicken and Rice with Almonds and Raisins (Kabsa)......Page 76
Lemony Chicken Stew (Dajaj Murraq)......Page 77
CHAPTER 5: Meat Dishes......Page 79
Golden Meat Turnovers (Samboosak ma’ Laham)......Page 80
Hearty Lamb Stew with Vegetables (Marqoq)......Page 82
Batter-Fried Meatballs (Qadi Qada)......Page 83
Mini Saudi Pizzas (‘Aysh Abu Laham)......Page 84
Tender Beef Simmered in Yogurt (Laham bil Laban)......Page 85
Aromatic Roast Leg of Lamb (Fakhidh fil Furn)......Page 86
Thick and Rich Lamb Pottage (Harees)......Page 87
Baked Lamb Kebabs with Aromatic Spices (Kabab Mutabbal)......Page 88
Spicy Meatballs in a Creamy Yogurt Sauce (Kabab bil Laban)......Page 89
Stuffed Lamb or Veal (Kaboorga)......Page 90
Lamb and Okra Stew (Khoresh Bamieh)......Page 92
Grilled Lamb Chops (Riyash Kharouf ma’ Taratoor)......Page 93
CHAPTER 6: Seafood andFish Dishes......Page 95
Fish Fillets in an Aromatic Red Sauce (Yakhnat Samak)......Page 96
Grilled Marinated Fish Kebabs (Tikat Hamour)......Page 97
Lightly Breaded Fish in a Tangy Tomato Sauce (Salona)......Page 98
Perfect Fish Cakes (Samak Kufta)......Page 99
Kuwaiti Fish Curry (Samak Karee)......Page 100
Easy Tuna Salad and Rice,Omani-Style (Mezroota)......Page 101
Sautéed Fish Fillets with Lentils and Rice (Makbous Samak)......Page 102
Fried Fish with Spicy Rice (Samak ‘Aysh)......Page 103
Shrimp Balls in a Tangy Sauce (Chebeh Rubyan)......Page 104
Whole Fish with Garlic and Fresh Coriander (Hamour Mahshi)......Page 105
Elegant Sautéed Fish Fillets with Nutty Rice (Sayadia)......Page 106
Saudi-Style Shrimp ’n Rice (Ruz bil Jambury)......Page 107
CHAPTER 7: VegetarianDishes......Page 109
Spicy Falafel Patties......Page 110
Hearty Bulghur Simmered inTangy Yogurt (Jareesh bil Laban)......Page 111
Puréed Lentils with Fried Garlic and Pita Croutons (Fattat ‘Adas)......Page 112
Spinach and Chickpeas with Garlic and Lemon......Page 113
Fresh Herb Omelet (Ujja)......Page 114
Sweetened Vermicelli Omelet (Balaleet)......Page 115
Rice and Lentils Topped with Caramelized Onions (‘Aysh Al-Dal)......Page 116
Mung Beans and Rice with Almonds (Al-Momawash Al-Mutabbaq)......Page 117
Spicy Vegetarian Turnovers (Samboosak ma’ Khudra)......Page 119
CHAPTER 8: Breads, Rice And Side Dishes......Page 121
Wafer-Thin Bedouin Pancakes Chubab......Page 122
Sweet Holiday Biscuits (Khubz Mohala)......Page 123
Pita Bread (Khubz ‘Arabi)......Page 124
Aromatic Ricewith Almonds (Ruzz ma’ Lawz)......Page 125
Rice with Arabian Truffles (‘Aysh Al-Faqa’a)......Page 126
Three-Spice Rice with Pine Nuts and Raisins (Ruzz Bukhari)......Page 127
Cauliflower Sautéed with Chili Peppers and Fresh Coriander (Qarnabeet bil Kuzbara)......Page 128
Aromatic Baked Tomato Slices (Duqous)......Page 129
Delicious Stuffed Zucchini (Kusa Mahshi)......Page 130
CHAPTER 9: Desserts......Page 133
Sweet Saffron Custard with Pistachios and Pine Nuts (Khabees Al-Nasha)......Page 134
Cardamom Fritters with Walnuts in Orange-Blossom Syrup (Balah al-Sham)......Page 135
Irresistable Baklava......Page 136
Cardamom-Scented Fruit Salad......Page 138
Creamy Custard Perfumed with Rosewater (Qashtaleeya)......Page 139
Melt-in-Your-Mouth Cardamom Shortbreads (Ghurayba)......Page 140
Saudi-Style Crepes filled with Sweetened Almonds (Lahooh bil Lawz)......Page 142
Sweet Bread Pudding (‘Aysh as-Saraaya)......Page 143
Filo Wrapped Nut Rolls (Nashab)......Page 144
Sweet Date Pudding (Halwa)......Page 145
CHAPTER 10: Drinks......Page 147
Iced Yogurt Drink with Fresh Mint (Laban)......Page 148
Cardamom-Spiced Hot Milk (Haleeb ma’ Haal)......Page 149
Omani-Style Coffee (Khawa)......Page 150
Real Arab Coffee Made Just Right (Qahwa Mazbut)......Page 151
Saudi Style“Chai” (Shai bil-Haal wa Qirfa)......Page 152
Cinnamon Tea (Shai Qirfah)......Page 153
Pomegranate Juice Spritzer (Sharab Rumman)......Page 154
Aniseed Tea (Shai Yansoon)......Page 155
Resource Guide......Page 156
Acknowledgments......Page 159
Index......Page 160