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Muhlabbia
Serves : 8
Ingredients:
50 g rice powder
10 ml water
1 litre milk
200 g sugar
15 ml rose water
3 g miski
20 g pistachios
Method:
Make a fine paste with rice powder
and water. Set aside. Pour milk in a
2-litre bowl and cook on HIGH for 3
minutes. Add sugar and stir well.
Add the rice powder paste, mix well
and cook on HIGH for 10-12
minutes, stirring frequently. Serve
cold, sprinkled with rose water,
powder miski and garnished with
golden pistachios.
Fish Sayodiya
Serves : 10
Ingredients:
2.5 kg hamour fish
200 ml olive oil
1 kg onions, chopped
5 g cumin seed powder
25 g salt
2.5 litre water
800 g American rice
100 g cornflour
100 g pine nuts
Method:
Clean, wash and cut fish into large
pieces. Heat oil in a 3-litre covered
casserole dish on HIGH for 2
minutes. Add fish and cook further
on HIGH for 8 minutes. Remove fish
from the oil and keep aside. Add
onions to the same oil. Brown on
HIGH for 8 minutes. Arrange the fish
in another 2-litre casserole dish.
Pour the olive oil and onions mixture
on the fish. Add cumin powder, salt
and water, and cook covered on
HIGH for 4 minutes. Take out the fish
again and strain the water left behind
in the dish. Divide it into 2 equal
portions. Pour one half into a 2-litre
bowl, add rice and cook till done. To
make the sauce mix the rest with
cornflour and cook on HIGH for 2
minutes till thick. Serve the fish on a
bed of rice. Garnish with pine nuts
and serve the sauce separately.
Samke Hara
(Hot Fish)
Serves : 10
Ingredients:
2 kg hamour fish, filleted
600 g tahina
200 ml lemon juice
300 ml water
100 g olive oil
50 g onions, chopped
50 g green peppers, chopped
50 g red peppers, chopped
500 g coriander leaves, chopped
50 g green chillies, chopped
25 cloves garlic, chopped
20 g salt
60 g pine nuts, fried
Method:
Place fish fillets in a 2-litre casserole,
cover with water and cook on
MEDIUM for 5 minutes. Drain and
keep aside. Combine tahina with
lemon juice and water to make
tarator. Heat oil in a 1-litre bowl on
HIGH for 2 minutes. Add onions,
green and red peppers, coriander
leaves, green chillies, garlic and salt
and cook covered on HIGH for 4
minutes. Add tarator, mix well and
cook on HIGH for another 8 minutes.
Spread this vegetable sauce on the
fish and cook on HIGH for 7 minutes.
Cool. Serve sprinkled with pine nuts.
Arabic Recipes
Muhlabbia
English Cookbook