Monthly Archives: November 2010

Good news for Ya Salam Cooking

I have a few good things to share that is happening with Ya Salam Cooking that I am proud of. I have had this blog for three years now and have put a lot of time and hard work into running it. I love sharing my love of food and finding exotic recipes and spices to share with my readers. I love all of the fantastic friends I have made through this site and all of the kinds emails I receive daily.

SaudiLife which describes it self as Saudis first portal reached out to me a few weeks ago asking if I would write a column for the paper. They were very kind telling me I can write weekly, bi-weekly or monthly. I am the only food writer that have brought on board so they will be giving me my own page and column. I even get the liberty of naming it. It will be great to share my love of food with a larger audience. I will let you know when I publish my first article.

I also just got an email telling me that I was nominated as one of the 2010 Top African Middle East Cuisine Blog’s. These are some of the kind words the email said “As a website dedicated to help those consider a career in cooking, we only provide the best information available. Whether it’s a resource to teach you a new cuisine style, or one that provides new ideas to your current
specialty, we feel that it’s necessary for those seeking to obtain this information. This is why we’ve featured your blog, as it is one of the best to teach our readers.”

I have been honored to receive many of the awards fellow bloggers have sent me and while they are not as of now up I do have them and yes I plan on showcasing them when I have more time. Thank you to everyone who has taken the time to send me one. I appreciate it greatly. Nothing means more to a blogger then recognition in the field they blog.


In Palestine and Jordan, musakhan is a favorite dish. The dish is simple to make, and the ingredients needed are easily obtainable, thus assuring the dish’s popularity. Another reason Musakhan retains its popularity is due to the wide imports and productivity of the ingredients used in the dish. The ingredients used, such as olive oil and sumac are widely grown and produced near by. The ingredients are also used in other Arabian dishes.

Musakhan is a dish that one typically eats with one’s hands. It is usually presented with the chicken on top of the loaf, and could be served with soup. The term ‘musakhan’ literally means “something that is heated.”

4-6 chicken breast, boneless and skinless
1/2 tablespoon sumac
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon black pepper
juice of 1 lemon
1 onion, thinly sliced
4 tablespoons olive oil
4 tablespoons water
2 large pita breads

1. In a 8×8 inch pan add juice of 1 lemon, sumac, cinnamon, salt, pepper. Add chicken breast, cover and marinate in refrigerator for at least two hours.

2. In a small pan on medium heat add olive oil and onions. Allow to cook until tender. Pre-heat oven to 350F. In a roasting pan add water. Place chicken into pan, cover chicken with onions and remaining mixture from chicken pan. Cover and cook for 20 minutes.

3. On a baking sheet place pita bread side by side. Sit chicken on top with onion and pour some chicken stock all over pitas. Place into oven until pita is warm and crispy.

Yields: 4-6 servings

Stuffed n’ Baked Apples

4 medium Granny Smith apples
1/2 cup raisins
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
4 tablespoons butter
1/3 cup apple juice

1. Preheat oven to 400F. Core apples leaving a wide center, peel skin away from top. Sit aside. In a small bowl add raisins, brown sugar, cinnamon and butter. Mix well.

2. Sit apples in a small baking dish. Pour apple juice into baking dish. Stuff apples tightly with sugar mixture. Bake for 45 minutes.

Yields: 4 servings


This is another recipe one of my readers were wanting to make. This bread also called tamees is a Saudi favorite for sure. Tamees is extremely cheap here you can buy one large tamees for 1 riyal (25 cents) and it is freshly baked. The usual things people eat with tamees are kiri cheese, honey or foul. My son and I always tend to eat the soft edges and leave the crispy centers for my husband.

Because of the cheap price and easy access this is not something I would typically make but all of the people who have had the pleasure of this treat and now are not living in Saudi just really want to know how to make it. I have been working hard to try to perfect the recipe and make as much as a replica of the tamees bread at home as I can and I have to admit this is pretty much perfect.

Tamees is cooked inside of a brick oven stove on open fire for a short time so to get heat like you need you will cook the homemade version on broil. Be careful when adding the water. You always want to add water a bit at a time so you do not water your recipe down. Exact water recipes for dough are hard to get seeing how things like climates effect it all.

2 cups all purpose flour
1/2 tablespoons yeast
1 teaspoon sugar
3 tablespoons sunflower oil+more for hands
1 teaspoon salt
1/2-2/3 cups water

1. In a small bowl add yeast, sugar and 4 tablespoons of very warm water. Allow to sit for 5-10 minutes until frothy.

2. In a large bowl add flour, salt, oil and yeast mixture. Carefully add water a small amout at a time until you get a dough like consistency. Add a small amount of oil onto hands and carefully rib outside of dough (do not work in). Place back into bowl, cover with a towel and sit in a warm place for 1 hour.

3. Turn oven on broil allowing oven to get hot. Meanwhile, roll down leaving about 1/4 inch thick in a large round (about 10 inches). Poke holes all over the top of the dough with a fork. Carefully place dough onto a baking stone.

4. Watch dough until top turns dark brown. Carefully flip bread and cook other side until lightly golden.

Yields: 1 (10-12 inch) round