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Text of the page (random words):
ing for ramadan 2013 starts tomorrow and my daughter and i have been doing food prep this past week yesterday we filled about 250 samboosas and then froze them so we are good to go for a few weeks inshaallah god willing a daily ramadan staple is harees i only ever cook it during ramadan it is tasty and filling and a great thing to have for suhoor the original recipe uses wheatberries which is locally called harees it is a thick porridge made with a few simple ingredients wheatberries choice of meat water salt pepper and cinnamon i met a lady originally from iran now living here in the uae who once told me that she made harees using quaker oatmeal and nobody knew the better of it i was intrigued because when i make it it takes forever and her way sounded much easier i never followed through with her suggestion until about 3 weeks ago when another lady on a facebook group that i am on shared her recipe for harees and it included oatmeal so i had to try it it was so easy and tasty to make even my husband liked it and could not tell the difference until i told him so here it is easy peasy harees using quaker oatmeal 1 kg 2 pounds of meat of your choice you can use lamb beef or chicken note if you use beef i suggest it be 1 2 kg or one pound when i first made this recipe i used 1kg of beef and the harees came out a darker color than usually it was still very tasty but not so good looking 3 cups of quaker oatmeal 1 small onion chopped 1 small stick of cinnamon 1 5 liters 6 cups of water 1 tablespoon of salt 1 4 tsp of black pepper 1 2 tsp of cinnamon powder 1 4 to 1 2 cup of melted butter directions in a large pot add the meat of your choice the chopped onion cinnamon stick and water bring to a boil and cook until very tender remove meat chicken debone if you have to and then place into a food process and blitz for a few seconds until shredded or you can finely chop the meat chicken using a strainer drain the stock into a large pot add the shredded meat chicken the 3 cups of quaker oats salt pepper and cinnamon stir using a whisk add more water if necessary by the cupful bring to a boil and check every 5 to 10 minutes stir each time you check on it add more boiling water if necessary cook for about 40 minutes add the melted butter stir and then serve note make sure you stir the harees every few minutes because it will stick to the pot and become an awful burned mess thank you fatema for sharing the recipe 12 comments posted in beef chicken food in uae pop culture lamb ramadan recipes uae recipes tagged ramadan chocolate chip pancakes made with fresh laban posted on october 19 2012 11 comments friday mornings are all about pancakes my daughter says this is the best day of the week i haven t been able to find buttermilk here in the uae but al marai s laban is a very good substitute and actually i prefer the taste of the tangy thick and rich laban over buttermilk this recipe is from joy the baker s blog have you ever visited her blog everything i have seen so far is delicious here is the recipe adapted from her milk chocolate chip buttermilk pancakes 2 cups of flour 2 tablespoons sugar 2 teaspoons baking powder 1 teaspoon salt 2 eggs 2 cups of al marai laban i used full fat laban or you can substitute with 2 cups of yogurt 4 tablespoons of melted butter 1 teaspoon vanilla ¾ cup of chocolate chips add the flour sugar baking powder baking soda and salt to a medium sized bowl mix well add the eggs laban melted butter and vanilla whisk it all together add the chocolate chips and gently mix into the batter over a medium heat in a lightly buttered pan pour in ¼ cup of the batter cook until the top of the pancake forms small bubbles on the surface turn the pancake over and cook until the bottom gets to be a nice golden brown color about a minute repeat until you use up all of the batter place the cooked pancakes onto a platter and place in a warm oven until ready to serve enjoy 11 comments posted in breakfast vermicelli rice and baked chicken posted on september 3 2012 5 comments i made vermicelli rice and baked chicken for lunch yesterday the vermicelli rice goes really well with curry and i used this spice rub for the baked chicken which i originally posted about here a few years ago i like to use it mainly for baked chicken grilled salmon or lamb roast okay on to the recipe vermicelli rice 1 cup of uncooked vermicelli noodles 2 cups of uncooked basmati rice 2 tablespoons corn oil directions prepare the basmati rice according to my recipe how to cook basmati rice while you are waiting for the water to boil for the rice you can prepare the vermicelli in a wok heat the corn oil and add the vermicelli noodles lightly stir the noodles until they turn a dark golden brown remove from heat and set aside when the water boils and you are ready to put the rice in also add the fried vermicelli boil for 5 minutes and then drain put back in the pot and keep warm until ready to serve baked chicken ingredients 1 kg 2 pounds whole chicken 1 medium tomato cut into half 1 medium onion quartered 3 cloves of garlic left whole salt and pepper spice mixture directions wash and pat dry the chicken season the tomato onion and garlic with salt and pepper stuff this into the chicken prepare the spice mixture and rub it all over the chicken bake in a 350f oven for 1 1 2 hours or until done and tender 5 comments posted in chicken dinner lunch rice dishes tagged basmati rice recipes chicken dinner seasoning for baked chicken vermicelli kefta and arayes posted on september 1 2012 9 comments the other night i was in the kitchen making arayes my kiddos kept on coming into the kitchen wondering what i was making and when i told them they were totally surprised that i knew how to make it they all asked me why i didn t make them before it has been well over 8 years wow a really long time and i told them that i totally forgot about it until i got a request via facebook for the recipe this makes a really nice light lunch and dinner when served with a soup and some hummus and grape leaves you must really serve this along with hummus so don t forget on to the recipe i hope that you like it arayes a ra yes ingredients for kefta adapted from kofta kebabs http allrecipes com recipe kofta kebabs detail aspx ½ kg 1 pound ground lamb or ground chicken 1 small onion chopped 2 4 cloves garlic chopped up to you how much you like ¼ cup chopped fresh parsley you can use up to ½ cup 1 tablespoon ground coriander ½ tablespoon ground cinnamon 1 teaspoon ground cumin 1 teaspoon salt ½ teaspoon ground allspice ¼ teaspoon cayenne pepper ¼ teaspoon ground ginger ¼ teaspoon ground black pepper ½ cup of corn oil 12 fresh pieces of small 6 inch diameter pita bread the thin kind make sure that the pita bread you use is fresh because if it isn t it will be quite difficult to separate into halves directions place all of the kefta ingredients in a food processor and mix until smooth set aside open up each of the pita bread so that it forms two halves take about ¼ cup maybe a little less of the kefta mixture and thinly spread it on one side of a pita half place other half of the pita on top and press down so that it sticks together set aside note you need to spread the kefta thinly so that it will cook evenly and quickly if you spread it on thickly it might be undercooked when the bread has turned a golden brown do this with the remaining kefta mixture and pita bread once you are finished with all the pita bread you can either lightly pan fry the arayes or you can grill them if you are pan frying you will need to cook on very low heat if you are grilling the arayes then you will need to place the grill on the highest level from the coals i much prefer grilling them because you will get that nice smoked flavor lightly brush the arayes on each side with the corn oil and place on either the frying pan or the grill when i cooked them this time i didn t brush the outside of the pita with oil i had just added a teaspoon of oil to the pan and pan fried them that way cook until the bottom side is a nice golden brown color flip it over and cook the other side the same way once done place them either in a hotpot or on a large platter covered with a clean kitchen towel to keep warm serve with laban up hummus stuffed grape leaves and a nice soup enjoy serves 5 6 print the recipe here 9 comments posted in appetizers chicken grill and bbq lamb lunch side dishes snacks tagged chicken dinner lamb mmmm quick and easy arseeyah posted on july 30 2012 8 comments arseeyah ar see yah arseeyah is a simple and hearty rice and chicken dish i consider of the uae s great comfort foods it is a great food for young children it is one of my children s favorite foods and adults love to eat it as well i cook this often during ramadan and it is also a dish which is always made at my sister in laws house every eid for breakfast time i like to make this for a simple lunch or dinner this past april sharjah had a heritage festival if you are able to go please do it is held every april anyway this was a common dish being offered there i was able to ask one of the women there how she made hers and it was the same except that she used basmati rice instead of calrose short grain rice like i do but she assured me that it could be made using the calrose rice i have never tried making arseeyah with basmati rice arseeyah is very easy to make and only has just a few ingredients i use chicken breast to make mine but you can definitely use a whole chicken which will give you more flavor of course okay now for the recipe ingredients 2 cups of calrose short grain rice 1 kg 2 pounds of chicken breast or 1200 grams of whole chicken 2 liters of water about 8 cups 1 large piece of cinnamon bark 1 teaspoon ground cardamom 2 teaspoons salt ¼ teaspoon black pepper powder melted samen or ghee directions in a medium size pot add the chicken water and cinnamon bark boil the chicken breast for one hour or the whole chicken until it is falling off the bones remember to skim off the scum strain and reserve the broth cool and then debone the chicken the chicken will now need to be cut into finely chopped pieces in a large pot add the rice the strained broth the chopped chicken salt pepper and cardamom powder stir bring to a boil and then simmer on low heat for 30 minutes the pot needs to be covered every ten minutes go and stir the arseeyah so that it does not stick to the bottom of the pot i like to use this heavy spatula to help stir and scrape the arseeyah every ten minutes you will need to stir the arseeyah turn off the heat and remove the lid to let all the steam out once it finished cooking it will look like this not dry but still moist taste for salt with an electric mixer set on high mix the arseeyah until the rice and chicken are melted into each other very well arseeyah needs to be served hot place the arseeyah onto a platter and spoon melted samen ghee over the entire surface and smooth out since it is ramadan i am serving the arseeyah in a huge hot pot i just love these it will keep the food nice and hot for hours variation i like to add 1 can of nestle cream to the arseeyah and then mix it well using the electric mixer i hope that you try and enjoy my recipe print this recipe 8 comments posted in breakfast chicken dinner eid dishes lunch ramadan recipes rice dishes uae recipes tagged calrose rice chicken comfort food eid iftar ramadan traditional emirati food thareed laham flat bread layered with lamb stew posted on july 29 2012 18 comments thareed is another popular dish to make when a muslim is fasting it is very common to make thareed for iftar breaking of the fast during ramadan because it is light on the stomach it is basically crispy flat bread layered with a meat soup actually it is a cross between a hearty soup and a soupy stew does that make sense it is often mispronounced as fareed but the correct way to say it is thareed thareed is even mentioned in a hadith of the prophet mohammed peace be upon him thareed can be made with lamb chicken and also with just vegetables today i will give you the recipe for thareed with lamb and will post the recipes for the chicken and vegetable later on inshaallah the best bread to use when making thareed is khobuz raqaq which is a crispy wafer thin bread if you live in the uae you can usually find it in abundance during ramadan there are women who make this early in the morning and will sit out front places like the co op or the fruit and vegetable market selling these for dh10 a bag you could also use khobuz irani which is a thin flat bread about the thickness of tortillas and this can be bought at any iranian bakery sorry i don t have a picture to share of what it looks like here in sharjah there are many iranian bakeries which are little hole in wall places in the neighborhoods of ghafiyah andummkhanoor when i was living in the us i would substitute roti which i bought from the frozen food section of an indian grocery store you could also use regular pita bread i have never used it before but a friend of mine has this recipe can easily be halved but since it is ramadan it is nice to share with your neighbors or to feed the poor okay so on to the recipe thareed laham serves 8 10 ingredients 1 kg 2 pounds lamb stew meat 1 ½ liters of water 6 cups 2 cups of finely chopped onions 3 cloves of garlic minced 1 tablespoon of corn oil 1 tablespoon tomato paste 2 large potatoes each potato quartered 4 small koosa courgettes or kalabasa squash each piece cut into half 1 large carrot cut into 4 pieces 4 medium tomatoes chopped 2 pieces of whole black dried lemons 1 3 pieces of green chili 3 cubes of maggi 1 tablespoon of arabic bizar spice mix 1 teaspoon cinnamon powder 1 teaspoon turmeric powder 1 teaspoon black lemon powder loomi aswad 1 teaspoon curry powder 1 teaspoon coriander powder 1 teaspoon cardamom powder ½ teaspoon black pepper powder ¼ teaspoon red kashmiri chili powder or cayenne pepper ¼ cup cilantro finely chopped 5 large piece of raqaq bread or 2 3 pieces of khobuz irani or you can substitue roti or pita bread note tear the raqaq bread or the khobuz irani into large pieces about the size of the palm of your hand leave the pieces out to air dry on a large platter on your kitchen counter or dining room table if you do not have raqaq bread or khobuz irani available you use roti or pita bread directions in a large pot boil the lamb meat removing the foam when it starts to boil boil for one hour strain and reserve the broth in a large pot heat the oil and sauté the onions until they get a nice golden brown color don t burn the onions add the garlic and stir until fragrant add the tomato paste and all of the vegetables except the koosa squash mix together to coat the vegetables with the tomato paste rinse the two whole dried lemons and then pierce each one once with a sharp knife add the lamb meat reserved broth maggi cubes and the remaining ingredients except the koosa and the chopped cilantro ...