By Moez Ageeb
Arabian Gulf nutrition Recipes is a e-book comprises 30 recipes from Arab Gulf zone. I want you get pleasure from each recipe in it.
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Cover with tin foil and bake in a 175c oven for 30 minutes. Remove tin foil and increase temperature to 190c and cook for an additional 10 minutes to grill the outside of the peppers. Serve hot. 3 Mutabbag Bel Laham Ingredients For pastry: 3 cups all purpose flour or 600 g 1 teaspoon salt 2 tablespoons sugar 2 tablespoons vegetable oil 1¼ cups water or 300 ml For stuffing: 2 tablespoons vegetable oil 500 g minced lamb 1 medium onion or 150 g, finely chopped 2 cloves garlic, crushed � teaspoon ground cinnamon � teaspoon ground cloves � teaspoon ground cumin � cup water or 125 ml, hot 2 cubes MAGGI® Chicken Bouillon or 20 g 2 eggs, slightly beaten � cup spring onions or 40 g, chopped 1 small tomato or 100 g, peeled & diced Preparation In a mixing bowl, combine Flour, Salt and Sugar, adding Oil and Water gradually until smooth and soft dough is formed.
Put Yemeni rock pan on high heat until it becomes very hot then pour into the prepared Salta topped with fenugreek mixture. To make green sahawek: Put all sahawek ingredients in blender and blend for 3 minutes or until is smooth. 24 Shrimps Stew Ingredients 1 kg peeled shrimps Lemon juice, one medium piece 3 tablespoons vegetable oil 1 medium onion or 150 g, chopped 4 cloves garlic, crushed 1 medium potato or 200 g, cut into small cubes 1 teaspoon ground cumin 1 teaspoon ground cinnamon 1 teaspoon ground black pepper 1 teaspoon ground turmeric 2 medium tomatoes or 300 g, finely chopped 1 tablespoon tomato paste 2 tablespoons coriander leaves, chopped 2 tablespoons fresh parsley, chopped 2 cubes MAGGI® Chicken Bouillon 1½ cups water or 375 ml For the rice: 2 cups rice or 400 g, white 3 cups water or 750 ml 2 tablespoons vegetable oil Preparation Clean shrimps then mix with lemon juice and set aside.
Form minced lamb into small balls and place them in a greased baking tray; bake in a preheated oven at 200˚C for 10-15 minutes or until they are cooked. In a medium saucepan, warm olive oil and sauté onion and garlic until soften then add green bell pepper and stir for 2 minutes. Add tomato, MAGGI® Chicken Bouillon cubes, tomato paste and Arabic seven spices. Stir for 5 minutes or until tomato is softened. Add the water and the prepared meat. Simmer for 10 minutes then add the prepared cauliflower.