Aleesa (Kerala -Malabar Ramadan Dish)

There were many Malabari people shops and hotels in Karachi during my childhood.  Malabari were good and soft spoken people. They were religious and their names were like Abu Bakara, Omar, Muhammad Bhai. I am happy to cook their Ramadan dish Aleesa, it is an infusion dish of Arabian and Malabar cuisine. 

Aleesa

Ingredients:

• Wheat 1/2 kg
• Boneless Chicken 1/2 kg
• Onion  chopped 1-2 medium-size
• Oil 1 tablespoon
• Garlic crushed 2 teaspoon
• Salt to taste
• Cinnamon sticks 2-4
• Cloves whole 5-6
• Cardamom Green 2
• Coconut milk 1 can (regular size)

For Garnish:

• Cashew nut (Kajoo) slightly fry in oil  10-15 pieces
• Fried onion 2 tablespoon
• Raisin 1slightly fry in oil tablespoon

Procedure:

• In a pan take 3-4 glass water. 
• Add wheat, chicken, onion, oil, garlic, salt, cinnamon, cloves and cardamom.
• Cook on low flame till wheat and chicken are tender. (3-4 hours).
• Check and stir occasionally.
• When wheat is tender coarsely mash the contents.
• Add coconut milk and cook for 5-10 more minutes on low flame.
• Garnish with Kajoo, raisin and fried onion.
• Delicious Aleesa s ready.
• Serve on Sehar or Iftar during Ramadan.

Sambousek (Arabian Snack) سمبوسك

Sambousek is one of the most popular snack in Arab world. From Saudi Arabia to UAE, Kuwait, Lebanon, Syria, Jordan, Iraq and Egypt.  Try this recipe for Iftar this Ramadan and feels a touch and love with Arab world.

Sambousek

Ingredients For Dough:

• Super Fine Wheat flour/starch (Maida)  1/4 kg
• Salt  1/4 teaspoon
• Cumin seeds 1/4 teaspoon
• baking soda  1/4 teaspoon
• Zaatar 1/2 teaspoon

Ingredients For Filling:

• Minced lamb/Mutton 250g
• Oil 1/4 teaspoon
• Tomatoes chopped 1
• Onion chopped  1
• Parsley chopped 1 tablespoon
• Green chillies chopped 1-2
• Salt to taste
• Black pepper 1/2 teaspoon
• Cardamom powder 1/2 teaspoon
• Sumac powder 1/2 teaspoon
• Cumin powder 1/2 teaspoon
• Pine nuts  a few

Procedure For Filling Cooking:

• Fry onion in oil till golden, then add tomatoes, and spices fry for 3 minutes.
• Now add minced meat and fry for 5 more minutes, then add a cup water and continue to cooking till meat is tender. Evaporate excess water by increasing flame with constant stirring.
• Now sprinkle green chillies, pine nuts and parsley.
• Simmer and then cool. 
• The Filling for Sambousek is ready.

Preparation and frying of Sambousek:

• Add salt,  cumin , baking soda and zaatar to the flour and mix well. Then add little water to make a hard dough. Keep aside for 30 minutes in a cool and dry place.
• Now make dough ball, wall nut size, from the prepared dough.
• Take a dough ball flat it 3-4 inch diameter round  with the help of roller pin and board.
• Place a small quantity of filling on it then fold to make semicircle shape.
• Seal the open ends with the help of fork.
• Make more sambousak from remaining dough.
• Now heat oil in a deep frying pan, add 3-4 sambousek at a time and fry till golden in colour.
• Delicious and tangy Samousek are ready.
• Serve at Iftar with tomtot ketchup or chutney.

Chicken Mandi Rice (National Dish of Yemen) مندي دجاج

Chicken Mandi Rice is one of the most popular dish in Middle East. It originates in Yemen and popular in Saudi arabia, the United Arab Emirates, Syria and Egypt. I think it is a wonderful dish with all nutritious and taste you can not forget. Look at the colour and aroma in the below pictures, your mouth is filling with water.

یمن کی قومی ڈش مندی چاول

Chicken Mandi

Chicken Mandi Rice During cooking at Smoking Stage مندي الدجاج أثناء الطهي

Ingredients:

• Chicken, cut into 4 pieces,   1 no.
• Oil  1 + 1/2 cup
• Tomatoes chopped  3-4 
• Onion chopped 2
• Ginger paste 1/2 + 1/2 teaspoon (for coating and curry)
• Garlic paste 1/2 +1/2 teaspoon (for coating and curry)
• Green Chillies whole  4-5

• Rice 1/2  -  3/4 kg

For Smoking:

• Butter   1/4 cup
• Onion layer cup or aluminium foil 1
• Burning coal 1-2

For Garnish:

• Pine nuts   1-2 teaspoon spoon
• Pistachio 1-2 teaspoon
• Raisins 1-2 teaspoon
• Almonds 1-2 teaspoon
• Saffron  10-15 threads

Spices:

Powder spices

• Salt to taste
• Black pepper powder 1 teaspoon
• Coriander powder 1 teaspoon
• Khoranjan  powder 1 teaspoon
• Kababa powder 1 teaspoon
• Sumuk powder or Dry Lemon powder 1 teaspoon

Whole spices

• Black pepper whole 1/2 teaspoon
• Cloves whole 12
• Cardamom green whole 6
• Cinnamon sticks 3
• Cumin seeds whole 1 teaspoon

Procedure:

• Soak rice in enough water for 1/2 hour, wash and drain. Keep aside.
• Thoroughly wash the chicken pieces then dry.
• Apply 1/2 quantity of powder spices after mixing all spices together,  1/2 quantities of Ginger garlic paste on Chicken pieces and keep aside in a cool place  for marination (1-2 hours).
• Grill Chicken on charcoal fire or on gas griller till tender. Keep aside.
• Now Fry onion in oil till golden brown
• Add remaining quantities of ginger garlic pastes and powder spices and whole spices fry for 2 minutes then add tomatoes and further fry for 3-5 minutes. Add soaked rice and  2-3 glass water (water should be 1 inch above the rice level) and continue to cook till near to cook.  
• Sprinkle garnish , put grilled chicken pieces, onion cup conatin burning coals and butter. 
• Simmer for 10-15 minutes.
• Delicious Chicken Mandi Rice is ready.
• Serve with Dakkous and Salad.

Machboos / Makboos مكبوس (National Dish of Kuwait)

Machboos/ Makboos/ Makbus is a National Dish of Kuwait. It is also popular in other gulf countries like Qatar, Bahrain and  United Arab Emirates. It is a very tasty and delicious rice dish with mutton or chicken, lots of nuts and herbs.

Machboos/Makboos مكبوس

Ingredients:

• Chicken (whole or 8 pieces)  1
• Rice  1/2  kg
• Oil 1 cup
• Yoghurt (optional)  1 cup
• Onion chopped 3
• Tomatoes chopped 3
• Ginger paste 2 teaspoon
• Garlic paste 2 teaspoon
• Green chillies   2-3
• Fresh coriander leaves plucked 1/4 cup

Ungrounded Spices:

• Black lemon whole, pierced,  3
• Cinnamon sticks 2-3
• Cardamom green  6
• Cloves  6
• Black pepper whole 15

Powder Spices:

• Salt   1 + 1/2 teaspoon
• Pimento powder   1 teaspoon
• Sumac powder (optional)  1 teaspoon
• Cardamom green powder 1 teaspoon
• Cumin powder 1 teaspoon
• Coriander powder 1 teaspoon
• Paprika (optional) 1 teaspoon

Topping:

• Chopped onion 1
• Raisin  2 tablespoon
• Pine nuts 2 tablespoon
• Pistachio  2 tablespoon
• Cardamom green powder 1 teaspoon

Procedure:

• Soak rice in water for 20-30  minutes, drain and keep aside.
• Fry onion in oil till dark brown.
• Add unground spices , then add chicken pieces fry for 2 minutes.
• Then add tomatoes, ginger garlic paste, Yoghurt if using, and powder spices . Fry for 5 minutes. 
• Lower the heat and cook on low flame till chicken is tender.
• Remove chicken pieces and keep aside.
• Add 1 and 1/2 glass water and soaked rice to the remaining gravy.
• Cook till rice is tender on low heat, sprinkle fresh coriander leaves and  simmer.
• Saute fry removed chicken pieces in oil to be ready for serving platter.

• Delicious Machboos is ready to serve.
• In serving large platter, put rice at bottom , place chicken pieces on top. Sprinkle topping and serve with Dakkous.
• For Dakkous recipe follow the link below;
• http://miansari66.blogspot.com/2012/03/dakkous-saudi-arabian-tomato-sauce.html

Tharid ثريد (Sareed)

Tharid is a most famous dish in Muslim world. It is liked by Prophet Muhammad (Peace be upon him). Prophet Muhammad Said Ayesha surpassses other women s tharid surpasses other dishes. Try dish at upcoming Eid Ul Adha.

Tharid

Tharid (Sareed)

Tharid Dishing Out

Tharid Dishing Out

Bread At Bottom of Serving Bowl

Ingredients:

• Mutton/Lamb boneless 1 kg
• Chickpea (Kabuli Channa) 250g
• Olive oil/ Canola oil 1 cup
• Butter 1 tablespoon
• Eggs (optional), unbeaten, 2-3
• Onion chopped 2
• Tomatoes (optional) chopped 2
• Ginger paste (optional) 1 teaspoon
• Garlic paste (optional) 1 teaspoon
• Lemon juice 2-3 teaspoon
• Fresh Parsley/Celery/ Coriander leaves for garnish
• Bread (Roti/Chapati) 8
• Water 2 glass
• Salt to taste
• Black pepper 2 teaspoon
• Coriander powder 2 teaspoon
• Paprika powder 1/2 teaspoon
• Pimento powder 1 teaspoon
• Cardamom green powder 1/2 teaspoon
• Cumin powder 1 teaspoon
• Caraway whole 1 teaspoon
• Honey 1 table spoon
• Saffron 10 threads

Procedure:

• Soak chickpea in enough water and 2 teaspoon of baking soda for 8 hours.
• Now boil chickpea in enough water and keep aside aside.
• Fry onion in oil till golden.
• Now add ginger garlic paste , tomatoes, spices , honey and lemon juice, fry for 3-5 minutes.
• Now add mutton and fry for 3-5 more minutes on high flame, then cook on low flame till meat is tender. Add some water if needed. ( add unbeaten eggs during cooking after 10-15 minutes, if using).
• Add boiled chickpea and butter , cook for 5-10 minutes.
• Now add 2 glass of water to make thin gravy (shorba/meat broth) and cook on simmering heat for 15 more minutes.
• Garnish with Parsley leaves.
• Delicious Tharid Curry is ready to serve.
• In a serving bowl place pieces of bread at bottom , pour gravy over it and then chickpea and meat at top and serve.
• You can separate meat and chickpea from gravy for your convenience earlier after cooking and before serving.

Farooj Shewarma Roll (Chicken Shewarma Roll) شاورما فروج

Farooj Shewarma Roll is a very popular fast food in Middle East. There are many outlets of Al Faooj Shewarma in Kuwait, Dubai, Sharja and Al Ain.
Let try my this recipe for yourself and your kids at Home.

I Dedicate My this recipe to Mr. Farroq Abdullah Memon (Late), Director Pakistan Market for Sanfaz Spices and Food ,who provided me the menu booklets of many food chains from Dubai. He left this world on the night of the moon of Eid ul Fitrt 2011. We prayed Salat ul Fajr, then His Nimaz - Janaza then Eid ul Fitr prayers. He was so humble and kind that every person was wants to weep but his peon was weeping like a little children when he was laid to rest. May Allah bless him and keep his soul to peace.

Oh Farooq Bhai
you will be rememberd by us
on all Eid ul Fitrs prayers
 coming in our lives
 till we join you in Jannah.



Recipe For Farooj Shewarma:

• Shewarma breads        4
• Grilled Chicken breast   2
• Mayonnaise  as desired
• Tahini sauce as desired
• Hummus (optional)
• Tomato Ketchup as desired
• French Fries as desired ( from 2 medium potatoes)
• Olive slices as desired
• Cucumber slices as desired
• Onion slices or rings as desired.
• Lemon wedges for garnish
• Mint leaves for garnish.

Procedure:

• Bake thin bread with little olive oil.
• Make shreds/slices of grilled chicken breasts , place these chicken slices on prepared bread, apply salad.
• Then apply thini sauce, Mayonnaise and tomato ketchup. Fold like a roll and enjoy.

Procedure for Grilled Chicken Breasts:

Ingredients

• Chicken breast  cut into coarse pieces  2 breasts
• Olive oil 1 teaspoon
• Sumuk powder 1 teaspoon
• Pimento powder 1teaspoon
• Cinnamon powder1/4 teaspoon
• Black pepper powder 1/2 teaspoon
• cardamom green powder 1/2 teaspoon
• Salt to taste
• Red Chilli (optional0 1/4 teaspoon
• Garlic ginger paste 1 teaspoon
• Lemon Juice (optional) 1 teaspoon

Procedure:

• Mix all spices with oil then apply on chicken breasts, keep aside for 1 hour to marinate.
• Insert the marinated Chicken pieces into skewers and grill over charcoal fire till tender. Brush with oil during grilling.

Kabsa (National Dish of Saudi Arabia) كبسة دجاج

Kabsa (National Dish of Saudi Arabia)

Kabsa is a National Dish of Kingdom of Saudi Arabia. It is also popular  in United Arab Emirates, Kuwait and Yemen. It is very similar to Biryani or Pullao but different in taste, spices and cooking technique. Rice, Meat or Poultry and dry nuts are the main ingredients, Dried Black Lemons are must, which imparts a distint aroma and flavour to this recipe.  We Pakistani loves and  respect Saudi people and their Kings. They are custodians of Holy Mosques. 








Ingredients:

• Chicken cut into 8 pieces  1 number
• Rice  soaked in water 1/2 kg
• Oil 1 cup
• Tomatoes chopped 4
• Onion chopped 3
• Ginger crushed 2 teaspoon
• Garlic crushed 2 teaspoon
• Green Chillies whole 2-3
• Black lemon dried whole 2
• Cloves whole 15
• Cardamom small whole  8
• Cinnamon sticks 3 small size
• Garam Masala  powder 1 teaspoon
• Pimento powder 2 teaspoon
• Black pepper powder 1-2 teaspoon
• Coriander powder 1teaspoon
• Cumin powder 1 teaspoon
• Saffron threads  15
• Nutmeg powder 1/4 teaspoon
• Boiled eggs  6
• Pine nuts 2 - 3 teaspoon
• Raisin 4-5  teaspoon
• Pistachio  3 teaspoon
• Almomds , golden fried,  20

Procedure:

• Fry onion in oil till golden brown.
• Now add ginger, garlic and fry for 2 minutes. Then add Tomatoes, chicken pieces  and spices and 1 and 1/2 teaspoon of salt  and cook   till chicken is near to done. Add little water if needed.
• Now take out chicken pieces and bake in an  oven for few minutes or add 1-2 tablespoon of  oil in a large pan , arrange chicken pieces and apply load with a small pan full of water over chicken pieces to a golden colour for 1-2 minutes., then take out chicken pieces and keep aside.
• Now add 2 to 2 and 1/2  glass of water in the gravy, add soaked rice and 1 and 1/2 teaspoon of salt and cook on medium flame till rice are tender and water dries up. Add green chillies and simmer for 5-10 minutes. Rice are ready.
• Now in a large plate (Thaal/serving pan)  make heap of prepared rice, arrange chicken pieces on heap, garnish with boiled eggs , chopped tomatoes and nuts.
• Kabsa is ready. Serve with salad and Dakkous (Arabian Tomato sauce)

Mahalabia (An Arabian Dessert) المهلبية

Mahalabia (An Arabian Dessert)

Mahalabia is an Arabian Dessert popular among children and youths. Rose and orange blossom flavoured dessert is very sweet and tasty. Its recipe is very simple try it and enjoy.





Ingredients:

• Milk 1/2 litre
• Sugar 4-5 teaspoon
• Corn Starch 4 teaspoon heaped
• Rose water 2 teaspoon
• Orange Blossom water 2 teaspoon
• Pistachio chopped  3 teaspoon

Procedure:

• Take milk in a pan , dissolve corn starch  add sugar ,pistachio , rose and orange blossom water and cook on medium flame with constant stirring till thick.
• Pour in a glass bowl and decorate with chopped pistachio.

Falafel (Arabian Snack) فلافل

Falafel (Arabian Snack)

Falafel is an Arabian snack , popular around the Middle East from Saudi Arbia to Palestine, Lebanon, Syria, and UAE.  It is very tasty and crunchy snack. Try this recipe at Iftar during this Ramadan and enjoy.

Falfel ball before frying

Falafel prepared mixture

Ingredients

• Chickpea (Kabuli Channa)  1 glass (250 g)
• Onion medium size finely chopped 1
• Garlic Cloves, finely chopped 4
• Fresh Coriander leaves, chopped 1/4 cup
• Fresh Mint Leaves (Or Parsley leaves)  , chopped 1/4 cup
• Red Chilli powder 1/2 teaspoon
• Coriander powder 1/2 teaspoon
• Cumin powder 1/2 teaspoon
• Baking soda 1/4 teaspoon
• Salt 3/4 teaspoon
• Black pepper 1/2 teaspoon
• Sesame seed 2 teaspoon
• Oil for deep frying

Procedure:

• Clean and soak chickpea in enough water with 1 teaspoon of added baking soda for 6-8 hours.
• Wash and drain chickpeas, then grind/crush in an electric grinder or on sil batta (Grinding stone). Add 1/8-1/4 cup water during grinding/crushing if needed.
• Add spices , onion, garlic, Fresh coriander and mint and mix well.
• Make wall nut size ball from this mixture and deep fry in oil on medium flame till tender/crunchy and golden in colour.
• Delicious Falfel are ready. Serve with Tahini Sauce and Khubz/Pita bread..
• Note: 2 teaspoon wheat flour or two bread slice pieces can be added to avoid

Arabian Hot Dog العربي هوت دوغ

Arabian Hot Dog is an Arabian version of hot dog. It is a try to give an Arabian touch to regular and world popular hot dog snack. It very delicious and Tangy.

Ingredients:

• Pitta Bread   4
• Frank sausage (ready to serve)  4
• Lettuce Leaves (new and fresh)     8
• Cheese slices 4
• Tahina sauce as desired
• Mayonnaise as desired
• Ketchup  as desired
• Pickled Olives slices as desired
• Tomato slices as desired
• Pickled or fresh cucumber slices as desired

Procedure:

• Toss pitta bread on skillet.
• Apply mayonnaise, then put lettuce leaves, Cheese slices and sausage.
• Sprinkle Tahini sauce, tomato ketch up.
• Insert tomato and cucumber slices and finally sprinkle olives slices.
• Delicious Arabian Hot Dog is ready
• Roll and serve. Apply extra Ketchup if required.
• Hummus can also be used with Lebanese salad and tabbouleh.

Hot Dog هوت دوج

Hot Dog

World Famous hot Dog snack is liked by everyone, very simple to prepare at home.




Ingredients:

• Hot dog buns 4
• Frank sausage (ready to use) 4
• Lettuce leaves fresh  8
• Pickled cucumber (or fresh cucumber) as desired
• Tomato slices as desired
• Mayonnaise as desired
• Mustard sauce as desired
• Cheese slices 4
• Tomato Ketchup as desired

Procedure:

• Slit buns along length.
• Apply Mayonnese on both sides.
• Place 2 Lettuce leaves, Then 1 Frank Sauces, then 1 cheese slice, Insert Cucumber , tomatoes.
• Apply Mayonnaise, Mustard sauce and Tomato Ketchup and serve.

• Serving Size 4

Fattoush (Syria/Jordan/Lebanon) فتوش سلطة

Fattoush (Syria/Jordan/Lebanon)

Fattoush is a very beautiful and nutritious salad prepared with tossed/saute Pitta Bread. It is popular throughout the Middle East.

Ingredients:

• Pitta Bread    2 nos.
• Tomatoes chopped  3 nos.
• Cucumber chopped 2-3 nos.
• Lettuce leaves  chopped/torned  4-5 nos.
• Spring Onion  chopped   3 nos.
• Fresh Parsley/Coriander leaves  coarsly chopped 1 cup
• Fresh Mint leaves coarsely chopped  1/4 cup
• Green Chillies chopped 1-2 nos.
• Lemon Juice from 2 lemons
• Olive Oil  1/4 cup
• Sumak Powder  2 tablespoon
• Salt 1 teaspoon
• Black pepper powder 1/4 teaspoon

Procedure:

• Toss/Saute Pitta Bread in oil till crisp and golden, Cut into diamond like pieces.
• Take Tomatoes, Spring onion, Cucumber, Green Chillies, Lettuce leaves, Mint and Parsley in a Bowl and mix together.
• Now add diamond shaped Pitta Bread pieces over it , Then sprinkle Olive oil, Sumak Powder, Black pepper powder and Salt and Mix.  Keep in a Cool place for 1/2 hour Then Serve.

Hummus (An Arabian Spread) حُمُّص‎

Hummus (An Arabian Spread)

Hummus is one of the most popular Spread/Dip in the Middle East. It is served with Pitta bread or Flat bread and also goes well with Falafal, Grilled Chicken and Fish. It is very tasty, nutritious and yummy.

Ingredients:

• Boiled Chickpea (Kabli Channa)   1 cup
• Tahini  2 tablespoon
• Garlic Crushed 2-3 cloves
• Lemon juice 1 tablespoon
• Olive oil 2 tablespoon
• Black pepper to taste
• Salt to taste.

 Procedure:

• Crush boiled chickpea in a food processor or on a Sil Batta (Flat stone grinder) to a smooth texture then add all ingredients and blend.
• Delicious Hummus is ready.
• Garnish with Mint leaves or Parsley/Coriander leaves and serve.

Shashlik with Arabian Touch چکن شاشلک

Shashlik with Arabian Touch

Shashlik is a Russian dish but popular all around the globe. I have given  some Arabian spice touch to this dish.

Shashlik serving

Shashlik before Grilling

Ingredients:

• Boneless Chicken cubes   1/2 kg
• Red Onion (Cubes of single layer ) from 1 large onion
• Tomatoes Cubes (Seed and pulp less)  from 2 large tomatoes
• Capsicum Cubes (Seed and pulp less) from 2 large capsicum
• Garlic crushed 1 medium pod
• Ginger crushed 2 inch long piece
• Pomegranate juice 4 tablespoon
• Or if not available use lemon juice
• Lemon Juice 2 tablespoon

• Olive Oil as desired for grilling or saute
• Garnish: Mint leaves and Lemon wedges
• Salt to taste
• Chilli to taste
• Coriander powder 1 teaspoon
• Cumin seed powder  1 teaspoon
• Black pepper  1 teaspoon

For Arabian Touch Add;

• Sumak powder 2 teaspoon
• Allspice 1 teaspoon
• White pepper 1/4 teaspoon

Procedure:

• Coat spices, garlic ginger paste, pomegranate juice (lemon juice) on chicken cubes and keep aside for marination.
• Now take pre-soaked wooden skewers insert onion cube then chicken cube, then capsicum cube and chicken cube, then tomato cube and chicken cube and onion cube at last.
• Now take 2 table spoon olive oil in a frying pan add 3-4 wooden skewers with chicken cube and vegetables and saute over low flame till chicken is tender. (It will take 10-15 minutes)  OR grill over charcoal  fire. Brush oil during grilling over charcoal fire.
• Garnish with mint leaves and lemon wedges
• Delicious Shashlik is ready Serve with Naan and Mint raiat