Recipes (english)

Arabic Recipes

Since culinary diversity is influenced by several countries, many dishes are difficult to assign to a particular country and have therefore been grouped together under Arabia. The meals are gladly taken with the family, relatives, friends or neighbours in sociable rounds. In Tunisia, Morocco, Algeria or in Lebanese cuisine, Arabic is the main cooking. The main dishes are chickpeas, couscous, vegetables, lamb such as shish kebab, mutton, fish and seafood. In the North African-Arab cuisine, the dishes are usually spiced very spicy, using spice blends such as Ras el-Hanour or the spicy chili paste Harissa. Fresh herbs such as parsley, coriander or peppermint as well as spices such as cinnamon, saffron, nutmeg, cumin or tahina (sesame paste) give the dishes their oriental aroma and intense fragrance. Hearty dishes are also prepared with almonds, dried fruits such as raisins, dates, apricots and fresh fruits. Falafel (chickpea balls), hummus (chickpea puree), eggplant puree, harissa or stuffed vine leaves are often served as mezze (starters). Instead of cutlery, Arab flat bread is often served, which is formed into a kind of shovel to take up the food. Fruit, fresh dates, or sweets or pastries prepared with honey are often served as desserts. Sweetened strong mocha or tea form the conclusion.

Arab Almond Pudding
Arab Almond Pudding Arabic almond pudding tastes slightly like marzipan because the almond aroma is rounded off with rose water. Pour the rice flour into a small bowl and mix with the sugar. ...
Arab Mango Dessert
Arab Mango Dessert For Arabic mango dessert use large ripe mangoes. Peel a mango, cut the flesh into small pieces and pour into a mixing bowl. ...
Arabian Köfte meatballs
Arabian Köfte meatballs For Arabian Köfte meatballs, first cut lamb leg slices with fat rim into cubes. Turn through the mincer and put into a bowl. ...
Arabic flat bread
Arabic flat bread For Arabic flat bread mix flour with a pinch of salt and cumin. Dissolve fresh yeast in lukewarm water, knead underneath and cover and leave to rise for 15 minutes in a warm place. ...
Arabic lentils with rice
Arabic lentils with rice are served with yoghurt and fried onions. Pour rice into a pot, add water and season with a pinch of salt. ...
Aubergine puree
Aubergine puree is an oriental starter. Peel and dice the aubergines. ...
Avocado hummus
Avocado hummus is a delicious variant of classic hummus and is served as a starter. For the Avocado Hummus, first pour chick peas into a sieve and rinse until the water no longer foams. ...
Chick Peas Salad
Chick Peas Salad Kicher peas salad is prepared with a hot marinade. As a small starter or side dish the amount of Kicher Peas Salad is enough for 4 portions, as a main course for 2 portions. ...
Chicken with Tahini Sauce & Pita
Chicken with Tahini Sauce & Pita Chicken with Tahini sauce can be prepared in a grill pan or on the grill. The chicken meat is marinated and can be kept in the fridge overnight. ...

(C)opyright by Marions Kochbuch