طريقة عمل فراخ كنتاكي

1 فرخه مقطعه 8قطع

• كوب دقيق
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• 1 كوب / ماء
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• 2 معلقه كبيره نشا
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• رشه كركم
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• رشه زنجبيل
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• رشه بصل بودر
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• رشه ثوم بودر
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• ليمونه
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• مكعب مرقه
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• رشه بهارات فراخ

رشه كارى

الخطوات

1. اولا نغسل الفرخه كويس بدقيق وملح وليمون ونشطفها كويس.

2. بعدين نتبلها بصل بودر توم بودر كركم وكارى وبعدين نطلعها عالخليط الاتى الدقيق على الماء والنشا وبصل بودر وتوم بودر ونضع الفراخ.

3. نضع الفراخ بكوب دقيق ومعلقه نشا وبهارات ومكعب المرقه ومتضغطيش عالفرخه بايدك عشان تاخذ الشكل المزجرش وتوضع فالثلاجه ساعتين.

4. نحمرها فزيت سخن غزير حتى يصبح لونها ذهبى ولضمان استواء الفرخه كامله ضعى الكنتاكي بعد التحمير في صنيه ودخليها الفرن وبالهنا.

Lentils with Spinach

1-1/4 pounds fresh or frozen leaf spinach
1 medium-sized onion, peeled
5 T. vegetable oil
2 cloves garlic, peeled and minced
1 cup dried lentils, picked over, washed, and drained
1-1/2 to 1-3/4 t. salt
1 t. ground cumin seeds
1/8 t. freshly ground black pepper
Separate the fresh spinach leaves and wash well. Do not discard the pinkish roots. Wash them as well. (They will taste very good when cooked.) Bunch up a few leaves at a time and cut them crosswise into 1/2-inch-wide strips. Cut each root into 2 to 3 pieces. If using frozen spinach, cook according to directions, drain and chop coarsely.
Cut the onion in half lengthwise, and then cut the halves into fine half rings.

Heat the oil in a heavy, wide, casserole-type pot over a medium flame. When hot, put in the onion and garlic. Stir and sauté for 2 minutes. Now put in the lentils and 3 cups of water. Bring to a boil. Cover, lower heat and simmer about 25 minutes or until lentils are just tender. Add the spinach leaves and roots, salt, and cumin. Stir to mix and bring to a simmer. Cover and simmer another 10 to 15 minutes or until spinach is tender and well-mixed into the lentils. Stir gently a few times during this period. Put in the black pepper and mix again. This dish may easily be made ahead of time and reheated.

Serves 6.

Ardy Shouki (Artichoke Casserole)

10 Fresh artichokes
1/2 lb. Ground lean veal meat
1/4 cup Chopped onions
3 tablespoons Pine nuts
Lemon juice
Salt, pepper and cinnamon
Vegetable oil
Take out all the thick leaves around the artichoke. Cut the top horizontally, cut the base too. With a tablespoon remove the hairy center, making a well in the center.

Do the same thing with the rest, putting them in a pan filled with water and 1/4 cup lemon juice when you finish each one, in order to preserve its color.

With one tablespoon butter, stir the meat, onions and pine nuts till brown. Add the seasoning.

Fry the drained artichoke with 5 tablespoons vegetable oil till slightly brown. Drain.

Arrange in pan, pour in it a cup of water and 1/4 cup lemon juice. Adjust the seasoning.

Bake in a 350 degree oven for 30 minutes till they are tender. Serve with Aroz Mofalfal and green mixed salad.

Sweet Cardamomed Carrots (Helawat al Jazr)

Saudi Arabia, Gulf States, Iraq
1 pound carrots, peeled and finely grated
1 cup plus 2 tbsp. sugar
2 cups low-fat milk
1/4 tsp. ground cardamom
2 tsp. grated lemon peel
2 tbsp. butter
2 tbsp. flour
GARNISH


pine nuts, pistachios, almonds, raisins

Steam the carrots with the sugar, milk, cardamom, and lemon peel for about 15 minutes, until the carrots are tender. Pour into a sieve, pressing firmly on the carrots to remove all the liquid. Reserve the liquid.

Melt the butter in a saucepan and stir in the flour. Add the carrots, stirring to coat with the flour mixture, and toss for 3 or 4 minutes.

Pour the cooking liquid over the carrots, mix well, and cook for about 5 minutes, stirring occasionally. Pour into individual serving dishes and garnish with nuts and raisins

Okra with Tomatoes

1-1/2 pounds fresh (or frozen) tender okra
6 T. olive oil
4 cloves garlic, peeled and minced
2 medium-sized onions, peeled and cut into 3/4-inch dice
2 medium-sized tomatoes, peeled and coarsely chopped
1 t. ground coriander
1-1/2 t. salt, or to taste
1/8 t. freshly ground black pepper
1 T. lemon juice
Wash the okra and trim it. (To trim the okra, cut off a small section at the tip. The stem end looks prettiest if trimmed in a conical shape.)
Heat the oil in a 10- to 12- inch skillet over a medium flame. Put in the garlic and onions. Stir and fry until onions turn translucent, turning the heat down if necessary. Put in the okra. Stir and fry for another minute. Now put in all the remaining ingredients plus 1/2 cup water and bring to a simmer. Cover, turn heat to low, and cook gently for 15 to 20 minutes or until okra is tender. (Larger pods will take a bit longer to cook through.)

Serve either hot or cold.

Serves 6.

Okra in Oil

2 medium onions, chopped
1 clove garlic, minced
2 Tbs. olive oil or cooking oil
3 medium tomatoes, chopped
1 10-ounce package frozen whole or cut okra
1/4 cup water
2 Tbs. vinegar
2 canned green chili peppers, rinsed, seeded, and chopped
1/2 tsp. salt
1/4 tsp. ground coriander
1/4 tsp. pepper
In a large skillet cook onions and garlic in hot oil till onion is tender but not brown. Stir in tomatoes, okra, water, vinegar, green chili peppers, salt, coriander, and pepper. Bring to boiling; reduce heat. Cover and simmer 20 minutes. Serve warm or chilled. Makes 6 servings.

Scrambled Eggs with Vinegar

A splendid Arab way of making scrambled eggs.

Fry 1 or 2 cloves of crushed garlic slowly in plenty of butter until just golden, using a nonstick frying pan if possible. Beat 6 eggs very thoroughly, and season with salt and black pepper. Pour into the pan and cook over gentle heat, stirring constantly. As the eggs begin to thicken, add 3 tablespoons vinegar, one at a time, and keep stirring to a creamy consistency.

Stuffed Omelet

Medina – Saudi Arabia

Because of Medina's very warm climate, the diet is light, though spicy.
2 garlic cloves, thinly sliced
3 tablespoons oil
1/2 pound meat, ground
20 peanuts, minced
1/2 cup thinly sliced onions
2 teaspoons sugar
1 1/2 tablespoons soy sauce
1/8 teaspoon black pepper
6 eggs, beaten
Garlic in oil in skillet
ADD butter and nuts. Cook for 10 minutes, stirring frequently.

STIR in onions, sugar, soy sauce and pepper. Cook for 2 minutes. Reserve.

COOK eggs in oil in skillet making 2 large cakes.

PLACE half the filling on each cake.

FOLD in half and serve.

YIELD 2 cakes.

SUGGESTED MENU: Stuffed Omelet, mashed potatoes, coffee or tea

Beid Hamine (Hamine Eggs) _ middle eastern recipes

Great favorites of ancient origin.

Put the eggs and skins from several onions in a very large saucepan. Fill the pan with water, cover, and simmer very gently over the lowest heat possible for at least 6 hours, even overnight. A layer of oil poured over the surface is a good way of preventing the water from evaporating too quickly. This lengthy cooking produces deliciously creamy eggs. The whites acquire a soft beige color from the onion skins, and the yolks are very creamy and pale yellow. The flavor is delicate and excitingly different from eggs cooked in any other way.

Some people add ground coffee to the water, to obtain a slightly darker color.

Serve hamine eggs as an appetizer over a dish of ful medames, or as a garnish for meat stews

Stuffed Eggs Beyth Mahshi

TO SERVE 6
6 hard-boiled eggs
1 teaspoon sherry
6 oz. cooked spinach
1/2 pint herb dressing
1 tablespoon yoghurt
1 teaspoon olive oil
1 teaspoon French mustard
Salt and pepper
Cut a slice from pointed end of each egg and remove the yolks, taking care not to break the whites.

Sieve the yolks and put in bowl with the yoghurt, sherry, olive oil, mustard and seasoning. Mix well together, then fill the whites with mixture. Stand eggs upright on a bed of spinach and add herb dressing. Chill for 1 hour before serving

Egg Kabab

Saudi Arabia
8 hard-cooked eggs, shelled
1/4 cup butter
1/3 teaspoon salt
3/4 teaspoon paprika
3/4 teaspoon white pepper
3/4 teaspoon cinnamon
PRICK whites of eggs all over so they won't split as they are heated through.

SAUTÉ eggs in butter over low heat, turning, until light brown.

MIX seasonings. Sprinkle over eggs.

YIELD 4 to 8 servings.

Sweet Bread Rings (Ka'kat) _ middle eastern recipes

2 tsp. dry yeast
1/4 cup sugar
2 cups warm water
4 to 5 cups hard unbleached white flour
1-1/2 tsp. salt
4 Tbs. unsalted butter, melted
1/4 tsp. mahleb, ground
1 egg beaten with 1 Tbs. water, for egg wash
3 to 4 Tbs. sesame seeds
You will need a medium-sized bread bowl, two large baking sheets, and a pastry brush.

In a medium-sized bread bowl, dissolve the yeast and sugar in the warm water. Add 2 to 3 cups flour, a cup at a time, stirring constantly in the same direction to help activate the gluten, until a thick dough begins to form. Then stire 100 times in the same direction, about 1 minute. Let rest for 10 minutes.

Add the salt, butter, and mahleb, stir, and continue to add more flour, using a wooden spoon to stir it in. When the dough will no longer take any more flour, turn it out onto a lightly floured surface. Knead for 8 to 10 minutes, or until smooth and elastic, adding flour only when necessary. Rinse out the bread bowl, oil lightly, and return the dough to the bowl. Cover with plastic wrap and allow to rise until doubled in volume, approximately 1-1/2 hours.

Punch down the dough and divide into 16 pieces. On a lightly floured surface, roll each piece under your palms into a cigar-shaped rope 6 to 7 inches long. (You can also roll them in the air between your palms, letting the bread hang down vertically from your hands.) Pinch together the ends of each rope to form an oval-shaped loop. Place the ka'kat on lightly oiled baking sheets, at least 1/2 inch apart. Cover and let rise for 30 minutes.

Place the racks in the upper part of the oven, and preheat the oven to 400° F.

Just before baking, brush the breads with egg wash and sprinkle on the sesame seeds. Bake for 20 minutes, or until nicely browned; switch the baking sheets after 10 minutes. Cool slightly on a rack, then wrap in a cloth to keep warm. Serve warm.

Makes 16 oval bread rings about 3-1/2 inches across.

(Aish Bel-Lahm) _middle eastern recipes

DOUGH :
4 cups flour
3 tablespoons vegetable oil
1 tablespoon yeast
3 eggs
1/2 teaspoon powdered bread spices (black pepper & cumin)


STUFFING :
3/4 pound ground beef
2 black peppercorns
2 onions (finely chopped)
3 tablespoons corn oil (to grease tray)
1/2 bundle leeks
1 tablespoon poppy seeds (for decoration)
6 tablespoons sesame cream (Tahini)
2 teaspoons salt
Dissolve yeast in half a cup of warm water and set aside to soften. Put flour in a large bowl, make a well in center and add eggs, oil, yeast, salt and bread spices. Mix well, adding the water a little at a time until you have a firm dough. Grease a large tray with oil. Put dough on tray and cover with a damp cloth. Place dough in a warm place for at least two hours. In a saucepan put ground beef, onion and salt. Place over medium heat, stirring until meat is cooked. Set aside until cool. Finely chop leeks and wash several times through a strainer. Spread leeks on paper towel to absorb excess water. Add leeks to ground meat. Mix sesame cream with vinegar, a little water and black pepper. When you have a smooth paste add to leek and meat mixture, mixing thoroughly. When dough has risen, roll out into circular shape of medium thickness, spread the meat mixture over the dough leaving edge uncovered. Sprinkle with poppy seeds, and place in a 350-degree oven for half an hour or until bread is baked.

Pita Bread

2 tsp. dry yeast
1 cup warm water
3 cups flour
1 tsp. salt

Dissolve the yeast in 1 cup warm water. Sift together the flour and salt and mix the yeast and water. Work the mixture into a dough and knead for several minutes. Cover the dough with a damp cloth and let rise in a warm place for 3 hours.
Preheat oven to 350°.

Divide the dough into 6 equal portions and roll into balls. With either your hand or a rolling pin, pat and press each ball of dough into a 5-inch circle about 1/2-inch thick. Place on an ungreased baking sheet and bake for 10 minutes, or until the pita are light golden brown.

Serves 8.

Yogurt with Garlic

This yogurt dish may be served as a relish or it may be used as a sauce over cooked vegetables. Of course, it also tastes quite wonderful if eaten plain, with a spoon. Some minced fresh mint may be added to it, if you like.

1 cup plain yogurt
1/4 t. salt, or to taste
1 clove garlic, mashed to a pulp in a mortar
1/16 t. freshly ground black pepper
2 t. fruity olive oil
Put the yogurt in a bowl. Beat gently with a fork or whisk until smooth and creamy. Now add all the other ingredients. Beat to mix. Cover and chill until needed..
Serves 1-4.

Cucumber with Yogurt

1 medium cucumber, peeled and diced (seeding optional)
2 cups yogurt
2 or more cloves garlic, put through a garlic press
Salt and pepper to taste
2 Tbs. finely chopped fresh mint, or 2 tsp. crushed dried mint
a few sprigs fresh mint or crushed dried mint for garnish
Put the cucumber in a serving bowl. Beat the yogurt and garlic together and season to taste with salt and black pepper. Stir in the mint. Pour the mixture over the cucumber. Garnish with sprigs of fresh mint (or sprinkle with crushed dried mint) and serve with pita bread. Serves 6.

Yogurt with Roasted Eggplant

2 scallions
1 medium-sized eggplant (about 3/4 pound)
2 cups plain yogurt
1 clove garlic, peeled and mashed to a pulp
3 T. minced fresh mint
3/4 to 1 t. salt
2 T. olive oil
Freshly ground black pepper
Cut the scallions into paper-thin rounds three-quarters of the way up their green sections. Put in a bowl. Pour 4 cups of ice water over them. Cover and refrigerate for an hour.
Prick the eggplant in five to six places with a fork. Now lay it directly over or under a flame. If you are roasting it on top of the stove, keep the heat on low. If you are roasting it under the broiler, keep the eggplant a few inches away from the heat. As one side gets charred, turn the eggplant over slightly, using a pair of tongs to do so. Roast the entire eggplant this way. It should turn very limp by the time it is done.

Peel the eggplant under cold running water and leave it to drain in a colander for 5 minutes. Then mince the flesh.

Put the yogurt in a bowl and beat lightly with a fork or a whisk until smooth and creamy. Add the eggplant, garlic, mint, salt, olive oil, and black pepper. Drain the scallions and pat dry. Add them to the yogurt and mix.

Serve at room temperature or chilled.

Mahammara Labni (Fresh Cheese with Dill and Pimento) _middle eastern recipes

1/2 cup labni (see recipe for Labni)
Salt and freshly ground pepper
1 T. chopped fresh dill
1 roasted pimento, chopped
Sweet paprika
8 melba toasts
Combine labni, salt, pepper, dill and pimento, mixing well. Spread on melba toasts and sprinkle with paprika.

Labni (Fresh Cheese made from Yogurt) _ middle eastern recipes

2 cups yogurt
1/2 t. salt

EQUIPMENT
Muslin sack or several layers of cheesecloth made into a bag
Large bowl
Combine yogurt and salt. Pour into a muslin sack, tie up, and suspend over a large bowl. Let drain overnight. The bowl will catch the dripping liquid. In the morning, discard the water. Unwrap the cheese and use as a spread on pita or form into small balls and serve with olive oil and chopped fresh mint or with black olives.
Makes 1/2 cup

Arabian Bean Salad (Ful Madammas) _ middle eastern recipes

1 cup dried ful, small-size bean, rinsed and drained
8 cups water
1 medium ripe tomato, chopped
1 clove garlic, peeled and crushed
1/4 cup chopped parsley
1 cup peeled and thinly sliced yellow onion
DRESSING


1/2 cup olive oil
juice of 1 lemon
salt and freshly ground black pepper to taste
Place the beans (ful) in a medium pot and add 4 cups of water. Bring to a boil, turn off the heat, and let stand 1 hour, covered. Drain.

Return the ful to the pot and add 4 cups of fresh water. Bring to a boil, covered, and reduce to a simmer. Cook 15 minutes or until the beans are tender. Drain.

Mix the beans with the tomato, garlic, parsley, and onion. Prepare the dressing and toss with the vegetables. Chill before serving. Serves 4 as a salad.