Saudi Recipes

Chicken Breast
Sidreyat Al Dajaj

2 chicken breasts (skinned)
2 tablespoons rice flour
1 teaspoon ground cardamom
5 cups milk
ground cinnamon for decoration
1 cup sugar
2 tablespoons rose water

Boil the chicken breasts until well-cooked. Remove the bones from the chicken. Put the chicken in a food blender with 1 1/2 cups of milk and the cardamom. Blend thoroughly then strain through a fine mesh metal sieve. Sweeten the remaining milk. Add the rose water and bring to a boil over low heat. Add the blended chicken to the milk and stir. Add the rice flour, stirring constantly until the mixture thickens. Pour the mixture into a dish and leave aside to thicken. Sprinkle with ground cinnamon, and place in the refrigerator to cool.


Stuffed Onions
Bassal Mahshy

1 pound large onions
1/3 pound ground beef or lamb
1/2 cup rice
1 large onion (grated)
4 cloves garlic (crushed)
3 tablespoons corn oil
3/4 cup tamarind
4 cups hot water
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Soak the tamarind in a glass of hot water. Peel and boil the large onions until fully cooked. Remove from the water and place in a colander to drain and cool. Prepare the stuffing as follows: Wash and drain the rice and mix with the ground meat; add the grated onion with the garlic, salt, pepper and a tablespoon of oil. Mix together well. Separate the layers of the boiled onions and remove the center hearts. Place the stuffing between the layers of onion; roll up and seal. Repeat with all onions and place in a pan. Place the hearts on top of the stuffed onions. Strain the tamarind and pour over the onions with enough water to cover the onions. Place the pan over medium heat until cooked. Turn the contents onto a serving dish and eat while hot.



Bread with Meat
Aish Bel-Lahm

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.


Kofta with Parsley
Kofta Bel Baqdoonis

1 1/2 pounds ground beef or lamb
4 onions
1/2 bundle parsley
3 tablespoons corn oil
1 teaspoon each of: round black pepper, cumin, salt

Chop the onion finely and mix with the meat, parsley, spices and salt in a bowl. Shape the meat into oval patties and put in a baking pan. Place the pan over low heat until the patties are cooked. Before serving, pour the oil into the pan and turn the patties to coat them, taking care not to break them. Serve hot or cold.


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