Kuwaiti Stuffed Zucchini with Chicken Wings Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Kuwaiti Stuffed Zucchini with Chicken Wings Recipe. Enjoy Middle Eastern food and learn how to make Kuwaiti Stuffed Zucchini with Chicken Wings. 

Preparation time :     30 minutes
Cooking time :     1 hour, 45 minutes

Ingredients

25 baby zucchini or 2 kg
½ cup basmati rice or 100 g
250 g minced beef
4 tablespoons ghee, melted
1 tablespoon salt
1/3 cup fresh parsley or 25 g, chopped
1/3 cup coriander leaves or 25 g, chopped
1/3 cup fresh dill or 25 g, chopped
1 small onion or 100 g, chopped
3 cloves garlic, mashed
1 medium tomato or 150 g, chopped
2 tablespoons raisins
¼ teaspoon white ground pepper
¼ teaspoon ground cumin
¼ teaspoon ground turmeric
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 tablespoons vegetable oil
1 kg chicken wings
5 tablespoons tomato paste
2 cubes MAGGI® Chicken Bouillon
12 cups water or 3 liters

Preparation

Hollow zucchini and wash well.

Soak rice in water for half an hour then strain.

Mix rice, meat, ghee, salt, parsley, raisins, coriander, dill, chopped onion, garlic, chopped tomatoes, and spices in a mixing bowl.

Stuff zucchini with the rice mixture and keep 1cm empty from the top.

Heat oil in pot and fry chicken wings for 3 minutes or until they become golden in color. Add tomato paste and MAGGI® Chicken Bouillon cubes then. Remove from heat.

Place stuffed zucchini carefully in a pot, side by side. Secure zucchini with a plate on top.

Add water and bring to boil then simmer on low heat for 1 hour 30 minutes or until zucchini are well cooked.

Cooking tips :     You can use chicken breasts instead of chicken wings for a lighter recipe.

Nutritional Information

Fats :     56.00 g
Protein :     59.00 g
Carbohydrate :     40.00 g
Energy :     867.00 Kcal

More Middle Eastern Recipes:

Stuffed Baby Zucchini and Vine Leaves with Lamb Chops
Stuffed Baby Zucchini and Eggplant with Beef Shanks
Lamb Stuffed Zucchini
Kousa Mahshi B'banadoura
Kousa Mahshi Bi Laban
Stuffed Zucchinis With Yogurt Sauce  

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Saudi Rice with Meat and Chickpeas - How to Make Saudi Rice with Meat and Chickpeas

Enjoy our collection of Delicious & Tasty Ramadan Recipes!

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

Serves: 6 persons
Preparation time :     20 minutes
Cooking time :     1 hour, 30 minutes

Ingredients

750 g lamb, pieces with bones
8 cups water or 2 liters
2 dried limes
3 small cinnamon sticks
5 whole cloves
10 whole cardamom pods
½ tablespoon ground cumin
½ teaspoon ground black pepper
2 tablespoons ghee
3 medium onions or 500 g, chopped
3 cloves garlic, crushed
1 tin canned chickpeas or 450 g, drained
2 cubes MAGGI® Mutton Bouillon
2½ cups basmati rice or 500 g, washed and drained

Preparation

Place lamb pieces and water in a large pot, bring to boil and remove froth as it appears. Add the dried limes, cinnamon, and all spices. Cover and simmer over low heat for 1½ hours or until the meat is tender. Remove and set aside.

Heat ghee in a large pot, add and cook onions stirring for 5-7 minutes or until golden brown. Add garlic and stir for 1 minute.

Add chickpeas, MAGGI® Mutton Bouillon , the cooked lamb with the stock, the stock should be around 4 cups / 1000ml, add more water if needed.

Cover with the rice and cook over low heat for 25-30 minutes or until rice is cooked.

Nutritional Information

Fats :     28.00 g
Protein :     34.00 g
Carbohydrate :     97.00 g
Energy :     773.00 Kcal

More Middle Eastern recipes:

Iraqi Biryani
Iraqi Style Dolma
Chicken and Eggplant
Chicken with saffron, honey and macadamias
Middle Eastern sticky lamb shank stew
Arabian Biryani

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Kabsa Recipe - How to Make The Best Kabsa

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Kabsa  Recipe. Enjoy the Middle Eastern Cuisine and learn how to make the best Kabsa. 

Ingredients

3 cup Julienne onion
6 tablespoon olive oil
1 leg of lamb
2 tablespoon spices of ground Kabsa: cumin, black pepper, cardamom
6 tomato cut into wedges
3 cup tomato juice
2 teaspoon salt
½ cup whole Kabsa spices: cardamom, dry whole lemon, bay leaf, cinnamon stick, cloves
6 cup chicken stock
4 cup basmati rice soaked in water.

Garnish:
½ cup whole blanched almonds sautéed in oil
¼ cup raisins
4 tablespoon chopped parsley

Method

Heat oil in large pan over medium heat.

Add ¼ amount of julienne onion; sauté until dark brown in color; remove from heat and set aside.

Coat the leg of lamb with the ground Kabsa spice mixture; Sear the lamb on all sides using the same pan in which the onion was sautéed. Add the remaining onion, with tomato wedges, tomato juice and season to taste with salt and pepper, and mix with a spoon until combined.

Add the whole Kabsa spices, making sure to pierce the whole dry lemon so that the flavor will be released during cooking. Add the chicken stock and bring to boil.

Drain the Basmati rice, and add to the pan. (The amount of rice used is the same as the stock used.) Return to boil, reduce the heat to simmer, cover and let it cook.

When serving, garnish with the remaining sautéed onion and other items as desired. 

More Middle Eastern recipes:

Rice Boukhari with Meat
Chicken with Eggplant and Cauliflower Rice
Kabsa or Kabseh Recipe (Chicken & Rice)
Arabic Style White Rice
Chicken Kabouli Al-Batena Style
Kuwaiti Chicken Biryani
Machboos 

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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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Arabic Style White Rice

Enjoy easy cooking of White Rice in Arabic Style.

Preparation time : 10 minutes
Cooking time : 1 hour

Ingredients - serves 5

7 cups water or 1750 ml
4 cubes MAGGI® Chicken Bouillon
2 tablespoons vinegar, white
3 cups basmati rice or 600 g
½ cup butter or 100 g
1½ teaspoons ground turmeric
1 medium green bell pepper, sliced

Preparation

Add water, MAGGI® Chicken Bouillon cubes and vinegar to a large pot and bring to boil.

Add the rice and cook for 10 minutes or until the rice is almost tender. Drain in a strainer.

Heat half the quantity of butter in a large saucepan, add turmeric and bell pepper and cook for 2-3 minutes.

Add the cooked rice and spread the rest of butter on top of rice without stirring.

Cover and cook on very low heat for 1 hour or until rice is cooked.

Fluff up the rice using a wooden fork in order to become yellow and white mixed colors.

Serve on a large serving dish, placing the crispy golden rice layer on top.

Nutrition Information:

Fats : 19.00 g
Protein : 9.70 g
Carbohydrate : 98.00 g
Energy : 607.00 Kcal

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Chicken Kabouli Al-Batena Style

Ingredients - serves 8

8 pieces chicken or 1½ kg
8 cups water or 2 liters
1 teaspoon whole cardamom pods
1 teaspoon whole cloves
1 teaspoon whole black peppers
1 teaspoon dried coriander
1 teaspoon cumin seeds
3 small cinnamon sticks
3 tablespoons ghee
1 tablespoon fresh ginger, chopped
3 tablespoons omani mixed spicess
3 cubes MAGGI® Chicken Bouillon
2½ cups basmati rice or 500 g, washed and drained

Preparation

Put chicken pieces and water in a large pot, bring to boil and remove froth as it appears. Add all whole spices and cinnamon sticks. Simmer over low heat for 25 minutes or until the chicken is ¾ cooked. Remove and set aside. Drain stock and set aside.

Heat ghee in a large pot, fry the boiled chicken from all sides for 6 minutes or until red in color then set aside. Add and sauté ginger in the same pot. Stir. Add Omani mix spices, MAGGI® Chicken Bouillon and 4½ cups or 1125ml stock. Add more water if stock is not enough. Bring to boil. Add rice and stir. Cover and cook over low heat for 10 minutes or until rice is ½ cooked. Put the chicken over the rice and cover. Simmer on low heat for another 10-15 minutes or until the rice and chicken are completely cooked.

Cooking tips : Roasting chicken in oven is optional.

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Saudi Steamed Dough Patties - Almento

Enjoy saudi cooking and prepare an easy to make starter dish Saudi Steamed Dough Patties - Almento.

Ingredients

3 cups plain flour or 420 g
1 teaspoon salt
1 egg
1 cup water or 250 ml
For the stuffing:
750 g minced lamb
2 medium onions or 300 g, finely chopped
1 teaspoon ground black pepper
2 cubes MAGGI® Chicken Bouillon, mixed with 3 tablespoons water

Preparation

In a large bowl, combine flour, salt and egg. Gradually add water and mix the ingredients until they form a well combined dough. Add more water if necessary.

Divide the dough into small equal size portions. Form each portion into balls. Cover and set aside to rest for 1 hour.

Combine the minced meat with onions, black pepper and the dissolved MAGGI® Chicken Bouillon cubes and set aside.

Roll out each ball, stuff it with a teaspoon of the meat mixture then fold to enclose. Repeat with the rest of balls.

Grease a steaming pot used for the “Almento” with ghee. Place the stuffed dough patties on the basket of the steaming pot.

Fill half of the steaming pot’s bottom section with hot water and add little salt. Cover and seal the pot tightly. Place the pot over medium heat for 50 minutes or until the patties are cooked.

Arrange the “Almento” patties on a serving dish and serve hot.

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Kuwaiti Chicken Biryani

Easy and delicious Kuwaiti main dish, try the chicken biryani recipe, sure you will like it!

Preparation time : 35 minutes
Cooking time : 50 minutes
Serves 6

Ingredients

For the rice:
2½ cups basmati rice or 400 g, washed
3½ cups water or 875 ml
2 cubes MAGGI® Seasoning for White Rice
For the chicken:
3 tablespoons ghee
1 medium onion or 125 g, sliced
2 cloves garlic, crushed
1 teaspoon grated ginger
500 g skinned chicken breast fillet
2 cubes MAGGI® Chicken Bouillon
2 medium tomatoes or 300 g, peeled and pureed
½ cup yoghurt or 125 ml
1 teaspoon lemon juice
2 tablespoons tomato paste
1½ tablespoons ground garam massala
½ teaspoon ground turmeric
2 tablespoons coriander leaves, chopped
2 tablespoons fresh mint, chopped
Pinch of saffron filaments, soaked in ¼ cup or 60 ml water

Preparation

Place rice, water and MAGGI® Seasoning for White Rice cubes in a medium saucepan and cook with stirring until it boils. Cover and simmer for 15 minutes or until rice is cooked. Remove from heat and spread over a large platter to cool slightly.

Meanwhile, heat ghee in large saucepan, cook onion with stirring for 4-5 minutes or until golden brown in color. Add garlic and ginger and stir until fragrant. Add chicken and stir until it’s cooked.

Add MAGGI® Chicken Bouillon cubes, tomato, yogurt, lemon juice, tomato paste and spices. Bring to boil and simmer for 10 minutes. Remove from heat and set aside.

In a medium pot, place half the quantity of the prepared rice and the chicken mixture on top. Sprinkle the chopped coriander and mint over the chicken mixture and cover the top with the remaining rice.

Pour the saffron water on top. Cover firmly with the pot lid and cook over low heat for 30 minutes or until rice is completely cooked.

ooking tips : Sprinkle some rose water over the rice while cooking.
Serving tips : Garnish the biryani plate with fried onions, nuts and raisins.

Nutrition Information

Fats : 9.30 g
Protein : 27.00 g
Carbohydrate : 62.00 g
Energy : 444.00 Kcal

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Saudi Eish Bil-Lahem Recipe

Delicious Saudi recipe. Try the Saudi way of cooking Eish Bil-Lahem.

Ingredients - Serves 10
For the dough base:

• ¼ cup vegetable oil or 65 ml
• 2 cups plain flour or 280 g
• 2 cups brown flour or 280 g
• 1 tablespoon salt
• 2 tablespoons milk powder
• 1 tablespoon black seeds
• 1½ teaspoons yeast, melted in 4 tablespoons of warm water
• 1½ cups water or 375 ml, room temperature

For the stuffing:

• 2 tablespoons vegetable oil
• 2 medium onions or 250 g, chopped
• ½ kg minced lamb
• 2 cubes MAGGI® Mutton Bouillon , crumbled
• ¼ teaspoon ground black pepper
• 300 g sesame paste, or tahina
• ½ cup lemon juice or 125 ml
• 1 teaspoon salt
• 1 cup water or 250 ml
• 2 cups leeks or 150 g, chopped

Preparation

In a bowl, mix oil with plain and brown flour, salt, milk powder and onion seeds. Add the dissolved yeast and mix.

Add most of the water quantity and press accordingly. Then add more water if necessary to make soft slightly sticky dough. Press the dough by hand for about 8 minutes.

Form the dough into one ball. Cover and leave to rise in a warm place for about 30 minutes.

Meanwhile, heat oil and sauté onion until it becomes tender. Add minced lamb and cook until it becomes brown in color and well cooked. Add the crumbled MAGGI® Mutton Bouillon cubes and ground black pepper, stir for two minutes on low heat. Add chopped leeks and stir. Remove and set aside to cool.

In a bowl, combine and whisk sesame paste, lemon juice, salt and water and whisk well until mixture is smooth (sesame paste sauce must be thick) then add over the lamb stuffing and fold all together and set aside. (reserve around 1½ cup or 375ml from the prepared sesame paste sauce for serving)

Spread the dough over 35cm greased round oven tray from center to edge extending the dough from the sides. Spread the stuffing evenly over the prepared dough in the tray and fold extended dough edges over the stuffing from all sides.

Bake in a 230ºC preheated oven for 35 minutes or until its firm from the middle and golden in color on top.

Cooking tips : You can place and spread some tomato round slices and sesame seeds on top before baking.

Serving tips : Serve the reserved 1½ cups of the prepared sesame paste sauce aside.

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Rice with Tomato

Try the Arabian gulf cuisine with an easy recipe to prepare Rice with Tomato main dish.

Ingredients - Serves 6 Persons

• 2 tablespoons vegetable oil, or ghee
• 2 medium onions or 300 g, finely chopped
• 4 small tomatoes or 400 g, peeled and chopped
• 1 teaspoon ground turmeric
• 1 bay leaf
• 4 whole cardamom pods
• 1 teaspoon coriander seeds, dried
• ½ teaspoon ground black pepper
• 2 cloves garlic, peeled
• 4 cubes MAGGI® Chicken Bouillon
• 3 cups basmati rice or 600 g
• 5 cups water or 1250 ml

Preparation

• Heat oil in a pot and sauté onions for 6 minutes.
• Add tomatoes, turmeric powder, bay leave, cardamom pods, coriander seeds, black pepper, garlic gloves, MAGGI® Chicken Bouillon cubes, and Basmati rice. Mix well and cook for 3 minutes.
• Pour water and cover the pot. Cook rice for 20 minutes or until it is well done.

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Saudi Baked Sweet Cheese Recipe

Great Saudi desserts recipe for Baked Sweet Cheese.

Ingredients

• 1½ cups white balady cheese or 300 g, unsalted, grated
• ¾ cup butter or 150 g, melted
• 1 egg
• ½ cup NIDO Full Cream Milk Powder or 50 g
• 1 tin NESTLÉ® Cream or 170 g
• Pinch of salt
• Pinch of sugar
• 1 cup plain flour or 140 g
• ½ tablespoon baking powder
• 1 cup sugar syrup or 250 ml

Preparation

• In a large bowl, combine grated cheese, batter and the egg mix well.
• Add NIDO milk, NESTLÉ® Cream , the salt and sugar and mix well.
• Combine the flour with the baking powder, then sift over the mixture and mix well.
• Spread the mixture in a butter greased round oven tray, 25cm in size and bake in a 160°C preheated oven for 35-40 minutes or until it is done.
• Remove from oven, pour the syrup evenly over the cheese and serve.

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Samak Eish Recipe

Enjoy the Arabian Gulf cuisine and try this tasty Samak Eish recipe.

Ingredients - Serves 5 persons

• 2 cups vegetable oil, for frying
• 1500 g hammour, cleaned and cut into 4 pieces
• 1 medium onion or 125 g, diced
• 2 cloves garlic, crushed
• 1 small green chili pepper, chopped
• 2 dried limes, cut into halves
• 1 tablespoon coriander leaves, chopped
• ½ teaspoon ground cardamom
• ¼ teaspoon ground black pepper
• 2 cubes MAGGI® Chicken Bouillon
• 1 medium tomato or 150 g, peeled and diced
• 4 tablespoons tomato paste
• 4 ½ cups water or 1125 ml
• 2 ½ cups basmati rice or 500 g, washed

Preparation

• In a large saucepan, heat oil (reserve 3 tablespoons of oil to cook the rice) and fry fish pieces for 8-10 minutes or until it becomes brown in color and almost cooked. (season fish with salt and pepper) Remove and place in kitchen towel to absorb excess oil.
• In a large saucepan, heat the reserved oil and cook onion for 4-5 minutes or until it becomes light brown in color then add garlic, chili, dried lime, coriander, cardamom, black pepper and MAGGI® Chicken Bouillon cubes and then stir for 1 minute.
• Add tomato and tomato paste and stir for 3 minutes then add water and bring to boil.
• Add the fried fish to the pot and simmer for 5 minutes. Remove fish from the pot and set aside.
• Add the rice and bring to boil with constant stirring (add salt to your taste). Simmer while covering the pot over low heat for 20 minutes or until rice is cooked.
• Serve rice in a serving plate and topped with the cooked fish pieces.

Serving tips: Garnish with fried onions on top.

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Khabeesa Recipe

Ingredients

• 4¼ cups plain flour or 600 g
• 4½ cups water or 1125 ml
• ½ teaspoon saffron filaments
• ¾ cup sugar or 150 g
• ¾ tablespoon ground cardamom
• 3 tablespoons rose water
• 2 tablespoons desiccated coconut
• ½ cup butter or 100 g
• 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g

Preparation

• Sift the flour and add it to a large saucepan placed over medium heat. Toss flour and stir continuously until golden brown. Remove from heat and sift again.
• Add water, saffron, sugar, cardamom, rose water, desiccated coconut and half the quantity of butter to a large saucepan. Bring ingredients to boil.
• Add the toasted flour gradually to the water while stirring continuously.
• Add remaining butter, and stir until well combined. Cover and cook on very low heat for 30 minutes. Remove from heat and cool.
• Add NESTLÉ® Sweetened Condensed Milk and stir until well combined.
• Serve at room temperature with coffee.

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Potato and Rice Kibbe Recipe

Try this tasty Kuwaiti appetizer kibbe recipe using mashed Potato and Rice. Enjoy eating kibbe!

Ingredients

• 2 cups basmati rice or 400 g, washed
• 3 cups water or 750 ml
• 2 cubes MAGGI® Seasoning for White Rice
• 2 medium potatoes or 500 g, boiled and peeled

For the stuffing:

• 2 tablespoons vegetable oil
• 2 medium onions or 250 g, chopped
• ½ kg minced lamb
• 1 tablespoon curry powder
• 2 cubes MAGGI® Mutton Bouillon , crumbled
• 3 tablespoons pine seeds, toasted
• 2 tablespoons raisins
• ¼ cup fresh dill or 20 g, finely chopped
• 2 cups vegetable oil, for deep frying

Preparation

• Place rice, water and MAGGI® Seasoning for White Rice cubes in a pot. Stir constantly to boil then cover and cook over a low heat until rice is cooked. Remove and set aside to cool slightly.
• Mash the potato and the rice until puree then cover and set aside.
• Meanwhile, heat oil in a medium pot, add onion and cook until tender. Add minced lamb and cook until golden brown. Add curry powder, MAGGI® Mutton Bouillon cubes, pine seeds and raisins and stir until well combined. Remove pot from heat, mix in dill and leave to cool.
• With wet hands, take medium sized pieces of the potato and rice mixture, form each portion into a ball shape, making a space in the center by pushing your finger through from one end.
• Stuff with some meat mixture, close firmly to form a ball then flatten it slightly into small patties.
• Fry kibbeh by batches in deep hot oil until golden brown.
• Serve hot with green salad and yogurt.

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Sayadieh

Sayadieh (Fish with Rice) is a delicious and robust lebanese, Syrian, Egyptian, Palestinian, and Jordanian style fish dish. Any firm, white fish, such as haddock or cod, can be used in this recipe.

Ingredients:

• 2 tbsp. oil, for deep-frying
• 2 tbsp. pine nuts
• 3 onions, sliced
• 2 cups American rice, rinsed
• 1/2 tsp. turmeric
• 1/4 tsp. mixed spices
• Salt and pepper to taste
• 2 MAGGI Chicken Stock cubes(dissolved in 3 cups of hot water)
• 4 white fish fillets (Cod or Haddock)
• 3 tbsp. seasoned flour to coat the fish
  

Preparation:

1. Heat the oil in a deep pan and fry the pine nuts till brown. Remove nuts from the oil and keep aside.
2. Add the onions to the same pan and fry till brown.
3. Add the rice, turmeric, spices, salt and pepper and stir till the rice is well-coated with oil.
4. Add the MAGGI Chicken Stock, boil and then lower the heat. Cover the pan and simmer for 20 minutes.
5. Meanwhile, coat the fish with the seasoned flour and deep fry.
6. When the rice is cooked, add the pine nuts and stir gently.
7. Empty the rice in a flat dish, and arrange the fish on top. Serve with mixed salad and Tarator (Tahini sauce).

Katayef

Katayef is the traditional sweet that is made during the Holy month of Ramadan. It's well known in all Arab Countries. It is really simple to make, and as long as they are pinched closed, they should come out great!!

Ingredients:

• 6 cups of flour
• 1 teaspoon of yeast (ferment)
• 6 cups of milk
• 3 cups of fresh Kushta cream
• 3 cups of home made kushta
• 3 cups of minced walnut
• 1 cup of powdery sugar
• 1 tablespoon of rose water
• 2 tablespoons of orange-flower water
• 1/2 cup of lemmon jam
• 1/2 cup of fine pistachio
• 6 cups of frying oil
• 3 cups of Syrup
  

Preparation:

1. Mix the flour,yeast (ferment) and the milk until you get a soft and combined dough.
2. Keep it aside until it gets double the size.
3. Fill the pouring bad (that has a steel head) with part of the dough.
4. Start pouring small circles on a steel pan you have put on the fire.
5. You can make the circles as big or as small as you like.
6. After 1 minute of pouring the circles turn the Katayef to the other side for 2 seconds and then we take them off the steel pan.
7. Mix the finely minced walnuts with the powdery sugar, rose water, orange-flower water.
8. Take 1 teaspoon of the mixture and distribute it at the middle of the Katayef .
9. Do the same thing with the Kushta, take 1 table spoon and distribute at the middle of the Katayef.
10. You can make 6 of the walnut mixture and another 6 of the Kushta filling, it depends on the quantity you want from each.
11. Close the Katayef (with the filling inside) to make a half moon shape. Close it tightly by pressing on the edges of the dough.
12. Fry the filled Kateyef with the oil until it gets a golden color.
13. Take them out and put them in the Syrup for few minutes.
14. Take them out of the Syrup and serve them hot.

How to make katayef - Video:

Machboos

Machboos is a dish of rice & meat, popular in many Gulf countries such as Kuwait, Saudi Arabia, Bahrain, Qatar, and United Arab Emirates. Here is a great Machboos recipe.

Ingredients:

• 4 1/2 cups water
• 650 g basmati rice
• 3 tomatoes, quartered
• 1-1 1/2 kg chicken
• 3 onions, finely chopped
• 1/4 cup coriander leaves, chopped
• 1 green hot pepper, as desired
• 2 black dried limes
• 2 teaspoons buharat spice mix
• 1 1/2 teaspoons turmeric powder
• 1 teaspoon cumin powder
• 2 teaspoons cinnamon
• 1 teaspoon cardamom powder
• 2 garlic cloves
• 1 slice ginger root, cut into small pieces
• 3 tablespoons butter
• 1/4 cup lemon juice
• 3 tablespoons rose water
• 3 tablespoons oil
• 3 teaspoons salt
  

Preparation:

1. Cut the chicken in half. Heat the water and leave aside. In a small bowl, mix the spices (garam masala, turmeric, cumin, and cardamom) together and add to the mixture one teaspoon of salt. Sprinkle half of the spice mixture on the chicken halves.
2. Heat oil in a large cooking pan, fry the onions until golden brown, then add to the pepper and the black limes - you MUST make a hole in each limes.
3. Add the chicken to the onion mixture and turn it over a few times in the pan. Sprinkle on the chicken a teaspoon of cinnamon and the rest of the mixed spices. Turn the contents all together so the chicken is coated with the spices, cover the pan and let it cook on medium heat for 3 minutes.
4. Add the garlic, chopped ginger, and tomato cubes to the pan and turn the ingredients in the pan a few times. Cover again for 3 minutes on medium heat. Sprinkle with the rest of the salt and pour on it water while its still hot.Cover the pan and let it cook for about 1 hour, or until the chicken is cooked. Add the copped coriander 5 minutes before you remove the chicken from the stock in the pan. While the chicken is cooking, wash the rice well and soak for 10 minutes in cold water, then drain.Remove the chicken from the pan and put on an oven tray, brush with some oil and sprinkle with the rest of the cinnamon powder and grill in the oven until the chicken is golden brown.Add the rice to the chicken stock, stir, then let it cook on low heat until the rice absorbs the stock and is almost done.Sprinkle rose water and lemon juice over the rice and place the butter pieces on the top. Cover the pan and cook on low heat for 30 minutes.
5. Serve the rice on a large serving plate and place the grilled chicken halves on the top.