When I first saw this recipe, I was eager to try it but not sure, how it would go over. I then realized how a date is not truly a date until warmed. Warming softens the skin making it more of a mouth experiment. This sweet, salty and sour treat will get great reviews from your entire guest. 12 dates pitted almonds (you can use whole but I use sliced) sea salt lime juice 1. slit sides of dates and stuff with almonds enough so you can still close the dates back up, then heat olive oil in pan, warm dates then just add on a plate, sprinkle with sea salt and lime juice. You can add toothpicks in each if you would like. Yields: 4 servings
Kabsa is the main traditional dish of Saudi Arabia. While the ingredients may be long, this recipe is anything but hard. Each spice used in this recipe is a popular Middle Eastern spice so the combining spices make this dish about as authentic as you can get. If your in a rush you can substitute the spices for 1 tablespoon of Arabic Spice mix as well. I always cook chicken with the skin on as it gives your food a more natural chicken taste as well as fat. I personally do not eat it but I would suggest cooking with it on before you remove it. Every home has their own style, this is mine and I hope you enjoy.
And might I add this is the recipe that started it all and why I started my own cooking blog. My husband wanted kabsa which I had never made and all of the online versions were not right or difficult to follow. I wanted a site that had the food I like yet with easy to follow recipes.
1 whole chicken, cut into 8 pieces
1 cup of basmati rice, washed and rinsed
2 tablespoons sunflower oil
1 tomato, diced
2 green chili's, stems removed and slit lengthwise
2 bay leaves
1 chicken bouillon cube
1 onion, diced
2 garlic cloves, diced
6 green cardamom pods, whole
2 cinnamon sticks
2 black limes
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon salt
1 teaspoon pepper
1 teaspoon ginger
1 teaspoon cardamom, ground
1 (8 ounce) can of tomato sauce
4 boiled eggs (optional)
Pine nuts and raisins (optional)
1. In a 4-quart stockpot on medium-high heat add onions, garlic and. Allow onions to turn golden. Add bay leaves, cardamom pods, cloves, cinnamon sticks, black limes, cumin, coriander, salt, pepper, ginger and ground cardamom. Blend well and allow to sauté for 30 seconds.
2. Add tomato sauce, tomato, chili's and chicken bouillon. Mix well until sauce thickens, reduce heat to low-medium. Add chicken allow to sauté for a 1 minute. Rotate chicken so that it gets all of the flavors. Add water until chicken is completely covered. Bring to a full boil then reduce to low. Cook for 35 minutes covered.
5. After the chicken has cooked reserve broth for rice. In a 2-quart saucepan, add rice and enough sauce from the chicken just so that the rice is covered. Bring to a boil then immediately turn heat to low and cook covered for eight to ten minutes. Meanwhile, why the rice is cooking turn oven on high broil. Add chicken to a roasting pan and broil for five minutes or until golden.
8. Add cooked rice to a serving platter with chicken arranged on top. Garnish plate with hard-boiled eggs, pine nuts, and raisins.
Yields: 4 servings
One of the most popular things through out the world is the fabulous coffee and tea. All over the world everyone seems to have their own way to make it. Growing up I always remember smelling coffee brewing at the first break of day in my house. I never seemed to like it much until one day when I was going off to college a family member bought me a coffee pot (American style drip). On one of those many nights that I was up late studying and tired I heard this very coffee pot taunting me, telling me I needed to drink from it. I did and all I can say was that begun my addiction to caffeine for the rest of my life! Now the American drip hardly does it for me and I love a strong Turkish coffee or even the spice infused cup of Saudi coffee. Here are some great coffees that we love in my home! Arabic coffee: 1 cup (8 oz) water 1 tablespoon lightly roasted coffee 1 tablespoon crushed cardamom 4-5 saffron threads (opt) 1/2 teaspoon rose water *The ground coffee is added with the cardamom and saffron to boiling water for 3 minutes. The rose water is added and then the coffee is served in small rounded cups without handles. Note: the coffee of some regions has 1/4 tsp ground ginger or a little cinnamon added with the boiling water. OR 2 glasses of water 2 tablespoons Arabic coffee beans, roasted and ground 1 teaspoon powdered Cardamom 5 pieces of cloves *Boil the water, coffee, 1/2 spoon of cardamom and cloves together for 20 minutes Put 1/2 spoon of cardamom in the thermos with a little bit of saffron Then, pour the coffee into the thermos Now Turkish coffee is a bit more difficult (but well worth it) to make so here is a link with the pictures of how to help you out. Also, I love to drink tea but just like coffee I like my tea strong so nothing does it for me but black tea. I have to staple teas that are always in my home. One is Kuwaiti style and the other Yemeni. Please remember when steeping black tea never do so over 5 minutes or your tea will be ruined also always use cold water before boiling to get the best cup of tea! Leaves are also better then any cheap bag tea. Yemeni tea: Lipton yellow label or any other black tea is good, green cardamom pods Add cardamoms to water and boil then steep tea The only difference in the Kuwaiti tea is that you use saffron threads instead of cardamoms. I love to use yannun black tea leaves mixed with saffron threads; it produces the best cup of tea as far as I am concerned. I buy all of my teas minus the yellow label which you can get at the Arabic market from this website. If you notice you will see a tea steeper when you go to that site, well I have that and it’s GREAT! All you do is add your leaves and water and then pour it in your cups and you do not have to worry about any mess what so ever.