Arabian Spiced Chickpea Kebabs Kabab Al-Nikhi(Recipe)

Arabian Spiced Chickpea Kebabs Kabab Al-Nikhi(Recipe)

Cuisine Introduction
This Dish like numerous other dishes now common in the Arab Gulf countries, this dish likely originated in the Indian sub-continent, being very similar to an Indian-Pakistani snack called shami kebab. The Arab Gulf version is made without meat and, of course, contains just the right taste of Arabian Gulf Spice Mix (Baharat).
Wholesome and tasty, these kebabs can be served as a main dish, side dish or for snacks. Many vegetarians could enjoy what meat-eaters take pleasure in and without the meat. These kebabs are made in the shape of balls and the trick to this recipe is to try to drop the dough into the oil in that fashion.
Methods
1.Place all the ingredients, except the oil, in a food processor and process into a soft dough, adding a little water or more flour if necessary. (The dough should be soft enough for spooning—almost like a very thick batter.) Make sure that the chickpeas are fully ground into the dough.
2. Pour about 12 1/2 inches (3.75 cm) of oil (enough to submerge the kebabs) into a medium saucepan and set over medium-high heat. Heat the oil to the minimum temperature of 345°F (175°C) and no higher than 375°F (190°C), checking with a deep-frying or candy thermometer. If you do not have a thermometer, drop a small piece of bread in the oil. If the bread browns quickly (1 minute or less), the oil is the right temperature. Alternatively you can throw a drop of water in the oil. If the water sizzles upon contact, the oil is ready.
3. As a test, gently drop 1 heaping tablespoon 3 of the dough into the oil. If the kebab breaks up in the oil, add an additional egg or more flour to the dough to bind it. Deep-fry until golden brown, about 8 minutes, turning the kebab over once. If the kebab does not break up, continue to deep-fry the remainder of the dough in batches of four to six. While deepfrying, between batches, re-check the temperature to make sure it’s between 345° and 375°F (175° and 190°C). You may need to let the oil re-heat between batches.) Remove with a slotted spoon or tongs and 4 drain on paper towels. Serve warm with the Creamy Garlic Sauce or Tangy Hot Tomato Sauce
Recipe Name And Quantity
Oil, for deep-frying 1 cup (200 g)
drained cooked or canned chickpeas
1 small onion,
chopped 1 small tomato,
chopped 1/4 cup (35 g) fresh or frozen green peas, thawed and drained
1/4 small red bell pepper, deseeded and chopped
1 teaspoon baking powder
1/4 cup (30 g) all-purpose flour, plus more if needed
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon Arabian Gulf Spice Mix (Baharat)
2 tablespoons finely chopped fresh coriander leaves (cilantro)
1 large egg Creamy Garlic Sauce or Tangy Hot Tomato Sauce , for serving

Arabian Creamy Yogurt Spread (Labana) Recipe

Learn how to make Arabian Creamy Yogurt Spread (Labana) / Recipe

Cuisine Introduction

Labana, also known as yogurt spread, has a soft cream cheese texture. It is widely sold readymade in the Arab Gulf countries and in large cities in North America. It seems that wherever the Arabs emigrate Labana follows them. Zanakeel Laban, which consists of Labana formed into balls and preserved in olive oil, is a good way to preserve Labana for long periods.

Both forms are simple to prepare and are excellent appetizers and fillings for sandwiches. Labana is great spread on toast. A delicious way to serve the Labana or Zanakeel Laban is with a dish of olives and freshly cut vegetables on the side. These along with a good hot loaf of Pita Bread make for a true and traditional Arab breakfast. From the days of my childhood until the present it has been my favorite early morning food.

The bag used to hold the yogurt to drain off its excess liquid should be a medium-size fine-weave white cotton bag that can be purchased in any kitchenware department Or, even better, you can improvize at home by cutting a white cotton pillowcase down to the size needed to make your own bag. Any type of plain yogurt can be used, though the more fat the yogurt contains the tastier the Labana and Labana Balls will be. However, if using a lower fat yogurt, the healthier the Labana and Labana Balls will be.

Methods

1. To prepare the Labana: Place the yogurt in a medium bowl and stir in the salt. Pour the seasoned yogurt into a small fine-weave white cotton bag and tie with a string.

2. Suspend the tied bag over a receptacle for 2 days, allowing the water to drip out, or until the contents are firm Or you can place the yogurt in a triple or quadruple-layered pouch made with cheesecloth that is gathered together at the top with a string. Remove the Labana from the bag and place them in a small bowl.

3. Cover and refrigerate and use as needed. To serve, remove required amount then spread evenly on a small plate. Sprinkle with a little of the za’tar and the olive oil just before serving

Recipe Name And Quantity

Yield: Makes 1 cup (225 g) Labana or about 20 Labana Balls

Prep time: 10 minutes

Drying time: 2 days

4 cups (1 kg) store-bought or Homemade Plain Yogurt

3/4 teaspoon salt Za’tar, to sprinkle on top

Extra-virgin olive oil, to drizzle on top

Stuffed Grape Leaves (Waraq ‘Inab Mihshi) Recipe

Learn how to make Stuffed Grape Leaves (Waraq ‘Inab Mihshi)/Recipe

Cuisine Introduction

This dish is Known to the Greeks as dolmath, the Turks dolma, the Iranians dolmeh, and the Arabs mahshi, stuffed vegetables have been enjoyed in the Middle East and the Balkans for centuries. It is, however, the stuffed leaves of the grape that are the most commonly preferred in the eastern Mediterranean countries and Iran.

The slight tartness in the taste of the grape leaf enhanced with the ingredients in the stuffing produce such an exquisite taste that even though a little extra work, time and patience may be needed to prepare this appetizer, you may well end up making them over and over again. In the Arab World, the Syrians, Lebanese, Palestinians, Iraqis and Iranians have been rolling grape leaves for centuries and it was they who introduced them to the Arab Gulf. Stuffed grape leaves have become so popular in the Arab Gulf that almost every hotel that serves Arab food will have them on their menus.

With time, these stuffed leaves took on a delicious character of their own in their new home, a source of pride in the Arab Gulf. Basmati rice is the preferred staple for the stuffing as opposed to the standard short grain rice and the Gulf’s version includes onions, tomatoes and cumin, enhancing the taste of the leaves with a wellspiced stuffing.

To enjoy them at their utmost, they should be eaten hot. As with any stuffed vegetables with rice, Arabs enjoy their stuffed grape leaves accompanied by Creamy Cucumber and Yogurt Salad or with Homemade Plain Yogurt (page 31). Stuffing grape leaves may seem a bit complicated to the uninitiated. The trick is to lay the leaves flat and to keep the stuffing from falling out by turning in the sides of the leaves in as you roll them.

Stuffing and Rolling Grapes leaves

Take a leaf and spread it out on a cutting board with the wide part of the leaf towards you and the veins facing upward. With a knife, trim, if necessary, any remaining stems. If the leaf is torn, patch it with a part of another damaged leaf.

Place 1 to 2 tablespoons of the stuffing,depending on the size of the leaf, at the base of the leaf, just above where the stem was removed. Using your fingers, spread the stuffing out to create a 1/2-inch (1-cm)-thick band of stuffing. Do not extend the stuffing all the way to edge of the leaf; you will need to wrap the leaf up and around the stuffing.

Fold the stem end of the leaf up and over the filling and then fold both sides of the leaf toward the middle. Tightly roll up the leaf, making sure to tuck in the sides as you roll. Repeat with the remaining grape leaves and filling. Once you get the hang of the rolling technique, it goes much faster.

Methods

1. Remove the preserved grape leaves from the jar,unroll them and place them in a large pan with boiling hot water. Let them soak for 5 minutes, drain well, and then soak two more times in fresh hot water, each time for 5 minutes, draining well after each soaking. (This triple-soaking process will remove the salt from the leaves.) Drain and set aside.

2. Prepare the stuffing by combining all the remaining ingredients, except 1 teaspoon of the salt, the tomato juice and water.

3. To stuff and roll up the leaves.

4. Place any remaining leaves on the bottom of a medium saucepan with a lid. Arrange the rolls, seam side down, over the leaf-lined bottom of pot placing the rolls tightly side by side in crisscrossing layers. Sprinkle the remaining 1 teaspoon of salt over the top of the rolled grape leaves. Pour the tomato juice over the rolls. Cover with an inverted plate.

5. Pressing down on the plate, add enough water to barely cover the plate. Bring to a boil, then cover with the saucepan lid. Cook over medium-low heat for 1 hour or until the meat and rice are done. Carefully remove the stuffed grape leaves with a fork. Serve hot as an appetizer or as a main dish.

Recipe Name And Quantity

Serves about 6 as an entrée and 12 as an appetizer

Soaking time: 20 minutes

Prep time: 45 minutes

Cooking time: 1 hour

One 1-lb (500-g) jar preserved grape leaves

1 lb (500 g)ground lamb or beef

1 cup (200 g) uncooked Basmati or other white long-grain rice, soaked for 5 minutes, thoroughly rinsed and drained

2 onions, very finely chopped

2 tomatoes, finely chopped

4 cloves garlic, crushed to a paste

1/2 cup (50 g) finely chopped green onions (scallions)

2 tablespoons finely chopped fresh coriander leaves (cilantro)

4 tablespoons extra-virgin olive oil

1 teaspoon ground black pepper

1 teaspoon ground cumin

1/2 teaspoon allspice

2 teaspoons salt

2 cups (500 ml) tomato juice mixed with 1 teaspoon dried oregano

Arabian Dish Classic Hummus Chickpea Purée Recipe

learn how to make Arabian Dish Classic Hummus Chickpea Purée/Recipe

Indroduction of cuisin

This very tasty and healthy appetizer has spread from the Greater Syria region to around the world. Known simply as “hummus” in the West (hummus means “chickpeas”), the same dish is known in Lebanon, Syria, Jordan and Palestine as hummus bi-tahini or “hummus with tahini.”

The Arab Gulf version is unique due to the addition of cumin, coriander and ground red pepper, making it a bit spicier. Popular with vegetarians, it is often sold in health food stores, prepared and ready to eat. However, no real comparison can be made between the homemade version and the store-bought. Pre-made, ready-to-go hummus lacks the luster and flavor of the freshly made version and, best of all, it is very simple to prepare.

Methods

1 water, garlic, salt, cumin, ground coriander, ground red pepper and 2 tablespoons of the olive oil in a blender. Blend until the mixture is a thick paste. (If a thinner consistency is desired, add more water.)

2 Spread in a shallow platter and refrigerate for at least 1 hour. Just before serving, garnish with the chopped parsley, then sprinkle with the remaining 2 tablespoons of oil and the paprika.

Recipe Name And Quantity

No. of Serving: 8

Prep time: 15 minutes

2.5 cups (500 g) drained cooked or canned cooked chickpeas

4 tablespoons tahini (sesame paste)

4 tablespoons freshly squeezed lemon juice

4 tablespoons water

2 cloves garlic, crushed to a paste

1/2 teaspoon salt

Generous pinch of ground cumin

Generous pinch of ground coriander

Pinch of ground red pepper (cayenne)

4 tablespoons extra-virgin olive oil

1 tablespoon chopped fresh parsley

1/4 teaspoon paprika, for garnish