Bahraini cuisine consists of a lot of seafood so I tend to turn to these recipes when I cook fish. Anytime I fry fish I prefer to serve it on a bed of greens so the oil is not too heavy. This taheena sauce is almost a must when eating fried fish. Once you taste them together, you will certainly understand why.
6 white fill fillets (I used sole)
2 cloves garlic, diced
Ginger (1/4 inch), diced
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup flour
1/4 cup water
1 teaspoon Arabic baharat
Sunflower… Continue reading
In Saudi Arabia, this bread is referred to as tameez, in Palestine taboon and in Iran tandoor. This bread is typically made inside of a brick oven which is heated by hot coals. When the bread is ready to cook they just smack it up against the wall which it sticks to and cooks. These same ovens are also what kabobs are cooked in. My little one loves this bread and can eat an entire piece all by himself so I tend to make it at home during the week when my husband is not around to buy it for… Continue reading
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