Since living in Saudi I have come across a few different ways to make kabli. I have seen shredded carrots or orange peel, chicken or lamb, added potatoes or tomato paste, but a few things are a must which is the pine nuts, spices and saffron soaked in kadi water. Kadi water is not easy to find and if you’re not in the Middle East I highly doubt you will be able to buy it. This is not a sweet flavor, but I imagine rose or orange would work okay.
1 kg of lamb cubes
1 tablespoon and 1/2 teaspoon… Continue reading
Mofatah is another traditional Saudi dish, but is usually prepared with lamb like the majority of the kingdoms recipes. If you like a kick you can slit the pepper when cooking and add red pepper to the lemon mixture later on. My Little T will not eat anything spicy, so I always make mine this way. Salad and yogurt are also served on the side as they are with all rice dishes.
4 chicken breasts, with bones
2 tablespoons of olive oil
1 small white onion, diced
1 garlic clove, diced
1 chili (green or red, I used red)
1/2… Continue reading
Musakhan is a popular Palestinian dish with warm bread that is soaked with olive oil, chicken, onions and spices. I have never liked a lot of onions in my food, but in this one, it’s a must and does not bother me at all. Use a top quality olive for the best taste. Typically this recipe is made with taboon bread which is also called laffa bread. This bread is thicker than pita and what is used in Palestine.
However, since I cannot get this bread I just used pita, but I suppose tamees would be a better substitute since… Continue reading