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

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Arabian Style Deviled Egg Recipe(baydh mahshi)

Learn how to make Arabian Style Deviled Egg Recipe(baydh mahshi)

Introduction of Cusine

This Saudi Arabian dish, which likely came into the country by the way of expatriates from the West, can be served as a main dish, side dish or as an appetizer. The addition of yogurt as well as spinach gives this Saudi version its distinct flavor and appearance. The lettuce leaves are not merely garnish; they should be used to scoop up the eggs and eaten along with them.

Methods

1. Place the spinach and water in a medium 1 skillet and set over medium-low heat.

2. Cook for 10 minutes. Remove and set in a colander to drain and cool for about 10 minutes.

3. You should have about 1/2 cup (110 g) cooked spinach. Slice the eggs in half lengthwise and care-2 fully remove the cooked yolk, taking care not to break the whites.

4. Thoroughly mash the yolks with the spinach 3 and the rest of the ingredients, except the lettuce leaves, in a bowl.

5. Stuff the white halves with the mixture, using enough to spread it across the entire surface of the whites and to form a dome over the whites to bring the eggs back to their original shape. Line a serving platter with the lettuce leaves.

6. Arrange the eggs on the lettuce leaves and chill before serving.

Recipe Name And Quantity

Yields: Makes 16 deviled eggs

Prep time: 30 minutes

Cooling time: 10 minutes

Cooking time: 10 minutes

1/2 lb (250 g) fresh spinach, preferably baby leaf, thoroughly washed, drained and chopped (remove stems if using large spinach leaves)

2 tablespoons water

8 large eggs, hard-boiled

2 tablespoons finely chopped green onions (scallions)

4 tablespoons store-bought or Homemade Plain Yogurt

3 tablespoons extra-virgin olive oil

2 tablespoons freshly squeezed lemon juice

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Lettuce leaves, for garnish

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Arabian Appetizer Baba Ghanouj Recipe

Learn how to make Arabian Appetizer Baba Ghanouj/Recipe

Cuisine Background

In Arabic, the name of this dish means “spoiled old daddy.” As the story goes, the woman who first prepared Baba Ghanouj made it to pamper her old and toothless father. This vegetarian dish from the Greater Syria region is a must when serving mazza in the Arab Gulf—so much so that any appetizer table at a feast or dinner party is not complete without it. Garnished with parsley and tomatoes, its appearance is as good as its garlicky and smoky taste. The Arab Gulf’s version slightly varies from that of its home of origin in that a little coriander and cumin are added to spice it up.

Methods

1 Preheat the oven to 350°F (175°C).

2. Place the eggplant on a baking pan. Bake for 11/2 hours, turning frequently, until tender when a small knife is inserted easily and the skin is crisp. Allow to cool, remove and discard the skin.

3. Mash the pulp, in a mixing bowl, with a fork or potato masher. (Do not use a blender or food processor; these will render the pulp too fine.) Set aside. Place the remaining ingredients, except the parsley and tomato, in a blender and blend for a few moments, adding a little water if too thick. (The ideal consistency is that of heavy cream or corn syrup.)

4. Add the blended ingredients to the bowl with the mashed eggplant and stir to thoroughly combine. Spread evenly on a platter. Garnish with the parsley and tomato before serving.

5. A little extra olive oil can be drizzled over the 5 top just before serving, if desired.

Recipe Name And Quantity

Serves 6 to 8 Prep time: 20 minutes Cooking time about 11/2 hours

1 large eggplant, about 2 lbs (1 kg), pierced with a fork on all sides

2 cloves garlic, crushed to a paste (see page 30)

1 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

4 tablespoons freshly squeezed lemon juice

4 tablespoons tahini (sesame paste)

4 tablespoons extra-virgin olive oil, plus extra for drizzling

1/2 cup (25 g) finely chopped fresh parsley, for garnish

1 small tomato, finely chopped, for garnish

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Italian Specal Amaretti Cookies Recipe

Learn how to make Italian Specal Amaretti Cookies/Recipe

Methods

1. Preheat the oven to 170°C. Line two baking trays with baking paper.

2. Beat the egg whites in a bowl with a whisk or fork until foamy.

3. Combine the ground almonds, sugar and baking powder in a bowl. Make a well in the centre and add the almond essence, if using.

4. Add the egg whites gradually, stirring constantly. To mix, use a wooden spoon and begin at the centre of the bowl, stirring with a circular motion that gets larger as the ingredients become blended. This method will help to prevent overmixing, which may toughen the dough.

5. Mix together thoroughly with your hand to form a sticky dough. It should be firm enough to hold together, but not dry. When mixing the dough, use the tips of your fingers as much as you can to keep the dough light.

6. Roll 1 tablespoon of the dough into a ball. Repeat with the remaining mixture. Roll in the icing sugar mixture to coat and arrange on the prepared baking trays. Press an almond into the centre of each biscuit.

7. Bake for 15 minutes, until risen, cracked and very lightly coloured. Cool for 5 minutes on the trays before transferring to wire racks to cool completely.

Recipe Name And Quantity

Yields:MAKES ABOUT 40

4 large egg whites

5 cups (500 g) ground almonds

1¾ cups (385 g) caster sugar

2 teaspoons baking powder

¼ teaspoon almond essence (optional)

1 cup (160 g) icing sugar

blanched almonds, to decorate

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