- Yemeni shrimp
- Egyptian Koshary
- Jordanian Mansaf
Yemeni shrimp Preparation time 20 minutes Cooking time 40 minutes Number of shares 4 people Difficulty level Easy the components Four boneless chicken breasts .
Two sweet potatoes, cut into medium-sized cubes. Three cups of basmati rice, soaked for half an hour. Onion finely chopped. A head of finely chopped garlic, mixed with a tablespoon of powdered cardamom.
Two tablespoons of yogurt. Chicken spices: Pinch each of: turmeric, black pepper, cloves, cumin, cardamom and dry coriander, all of these ingredients are ground. Rice spices: Cinnamon stick.
Five grains of cardamom.
A pair of cloves. ورقتا غار.
Oil or ghee, salt, and chicken broth – as desired. How to prepare Heat a little oil in a saucepan, then fry the onions until soft.
Add salt, then put the chicken, stirring it from time to time, until its color changes. Add the garlic mixture, then add the chicken spices.
Pour the yogurt over the ingredients, then cover the ingredients with boiling water.
Leave the mixture on low heat until the chicken is cooked. Add the fried potatoes when the chicken is cooked, and leave the mixture for some time until it is well cooked.
Pour the chicken broth into the pot and leave it to boil, to prepare the rice. Add the rice spices, then put the rice and boil it until it becomes half cooked.
Filter the rice, and add it to the chicken mixture. Cover the pot with tin foil, and leave the mixture on a low heat for 6-10 minutes.
Egyptian Koshary Preparation time 10 minute Cooking time 55 minutes Number of shares 6 people Difficulty level Easy the components Half a kilo of rice.
Half a kilo of small pasta.
Half a kilo of brown lentils .
Half a kilo of chickpeas, soaked overnight. A kilo of tomato juice. Half a kilo of onions.
A cup of vermicelli. One and a half cups of vegetable oil. Ten cloves of puree. Salt, to taste-.
Two tablespoons of ground cumin.
A teaspoon of chili. How to prepare Cut the onions into slices, then sprinkle the flour and salt, put a small amount of oil and stir until golden and crunchy.
Drain the onions from the oil on kitchen paper; To absorb excess fat. Boil chickpeas in enough water, add 1 teaspoon of minced garlic, salt, and cumin.
Boil the pasta, drain, and stir with two tablespoons of the remaining oil from the onion so that it does not stick. Boil the lentils, then add the salt, cumin, and three crushed garlic cloves.
Put the vermicelli in the remaining amount of oil until browned, then add the rice after washing it with water, and add a little salt and cumin.
Chop the garlic with salt, take a tablespoon, put it with two tablespoons of oil and fry the garlic.
Add tomato juice, salt, and minced garlic, and leave the sauce until it becomes thick.
Separate three cups of chickpea water after boiling it, add a spoonful of minced garlic with lemon juice, and leave the mixture to boil for one minute; To prepare (accuracy), then set aside. Prepare the hot sauce by adding a teaspoon of the hot sauce to half the amount of the prepared sauce, and let it boil for a minute.
To serve the koshary, put the rice on the serving plate first, then half the amount of lentils, then the pasta, then half the amount of lentils, then add a sprinkle of reddish onions, put the boiled chickpeas on the face of the dish, and sprinkle a little sauce and chili as desired. Serve the koshary hot, and next to it are small bowls of sauce, duqqa, onions and boiled chickpeas.
Jordanian Mansaf Preparation time 40 minutes Cooking time two and half hours Number of shares 4 people Difficulty level medium the components the meat: 2 kilos of lamb, cut into large pieces. Onion cut into quarters. Three bay leaves. Cinnamon sticks. Ten grains of cardamom.
Ten grains of black pepper A tablespoon of mixed spice or Mansaf spice.
Two tablespoons of salt. the rice: A quarter of a cup of ghee. Three cups of basmati rice .
Two tablespoons of salt. A teaspoon of turmeric. Four and a half cups of water.
Milk: Half a kilo of yogurt (can be mixed with cow’s milk). Two cups of curdled milk.
Two tablespoons of starch. A quarter cup of water.
A teaspoon of turmeric. Half a teaspoon of mixed spice or Mansaf spice.
Rigaq news for submission. Fried nuts and chopped parsley for garnish.
How to prepare Wash the rice with water several times, and soak it for 30 minutes. Preparing the meat: Put the meat and onions and immerse them in water in a medium saucepan over a high heat and leave it to boil, and using a spoon with holes can get rid of the foam formed on the face.
Flavor the meat with the above-mentioned ingredients, and leave the meat to cook over medium heat for two hours Filter the meat, keep the broth.
Milk preparation: Put the starch and water in a small dish, and stir until the starch dissolves. Add the milk, with the curdled milk, the starch mixture, and turmeric in a wide saucepan, and using a hand whisk, the milk is stirred until it becomes soft in texture.
Put the saucepan over a medium heat, stirring constantly with a wooden spoon, until it boils.
Add a cup of broth, and leave the milk to boil for ten minutes. Add the meat to the milk in the pot, and leave it to boil for five minutes until the meat is imbued with the taste of milk.
Rice preparation: Put the ghee in a medium saucepan over a medium heat, and add the rice when the ghee is hot. Stir the rice with a wooden spoon for three minutes, until the rice grains are covered with ghee.
Add salt and turmeric, then gently stir the rice.
Add water, leave it to boil and soak the rice with water, then cover the pot, and leave the rice to cook on low heat for thirty minutes until it is cooked. Put the bread and distribute a quantity of milk until the bread is absorbed, then add the rice to cover the bread completely.
Distribute the meat over the rice, and decorate the mansaf with almonds and parsley.
Pour the milk into a deep dish suitable for serving.