Showing posts with label United Arab Emirates. Show all posts
Showing posts with label United Arab Emirates. Show all posts

November 22, 2016

EGGAH (ARABIC OMELETTE)

Ingredients:
Eggs - 6
Butter - 5 tbsp
Potatoes - 2 (medium, boiled and sliced)
Small turnip - 1 (peeled and sliced)
Mushrooms - 10 (sliced)
Green peas - 1/2 cup (boiled)
Beetroot 1 (boiled and sliced)
parsley -1 tbsp
Cheddar cheese - 3 tbsp (grated)
Salt and pepper to taste

Method:

  • Melt the butter in a pan and add the turnip. Cook for 6-7 minutes till it softens.
  • Add the other vegetables and cook on moderate heat for 5 minutes.
  • Beat the eggs thoroughly, add the parsley, salt and pepper. Mix well.
  • Pour over vegetables and mix well.
  • Sprinkle the grated cheese, lower the heat, cover the pan, and allow the eggs to set.
  • When the omelette is brown from the underside slide  it into a dish and serve immediately.
  • This is a thick, firm omelette and can be cut into wedges.


July 23, 2016

ARABIAN RICE

Ingredients:
Long-grained rice - 2 cups
Water - 2 cups
Vermicelli - 1/2 cup (cut into small pieces)
Vegetable oil - 3 tbsp
Salt to taste

For garnishing:
Almonds - 4-5 (chopped)

Method:
  • Fry the vermicelli in oil till turn to golden brown. 
  • Mix in the rice and the water with salt to taste and cook the rice over a low flame till the rice is tender.
  • Garnish with chopped almonds and serve hot.

July 09, 2016

HOT GINGERED CROQUETTES WITH APRICOT SAUCE

Ingredients:
Milk - 4 cups
White rice - 1 cup
Sugar - 3/4 cup
Vanilla essence- 1 tsp
Ginger- 4 tsp (Grated)
Almonds - 1/2 cup (Blanched and ground)
Oil for frying

Apricot Sauce:
Apricots in heavy syrup - 725 ml can
Apricot brandy - 2 tbsp

Method:

  • Bring milk, rice and sugar to a boil over high and stirring constantly.
  • Lower heat to medium and cook, uncovered, for 45 minutes or until mixture forms to  a thick rice paste, stirring frequently to prevent scorching.
  • When rice is properly cooked, add the vanilla and grated ginger, cool, then shape rice into small balls and coat thoroughly with ground almonds.
  • Deep fry the croquettes in hot oil until very crisp and brown.
  • Serve hot with apricot sauce.
Apricot Sauce:
  • Puree apricots with their syrup. Pour puree into a heavy saucepan, bring quickly to a boil, then lower heat and simmer until the sauce reduces to 2 cups.
  • Remove sauce from heat, cool, and stir in the brandy.
  • Chill well.


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