Monthly Archives: June 2012

Outback Steak I mean Pasta House

My family and I are addicted to Outback
Steakhouse. I actually was long before I even knew my husband. My mammaw and I
used to be frequent visitors at the one in Chattanooga. It’s funny though when
I think about it because of all the times I have gone I have never ordered
anything but steak. I mean what else would one order from a steakhouse other
than the obvious anyway right. About a month or so ago I decided to order some
shrimp alfredo pasta and wow I was in love. No joke this is one of the best
pastas if not the best I have ever had. My husband has even gone crazy over it
and now when we go this is what we order. You all just have to try it.

Arabesq Sweets

Arabesq Sweets is the most divine Arabic
sweet shop you will come across and is placed inside The Dubai Mall, my
favorite mall. What I love about this sweet shop compared to others is that
they focus on all of the regions throughout the Middle East. They have even
have sections throughout the store where you can buy products (like serving
trays, plates and such) from countries such as Oman. I love how they do this
and you see people from all regions happy to find products are recipes they
have not enjoyed since being back in their home country. If you find yourself in Dubai please do stop by you will not be disappointed. 

*Sorry for the picture quality they were taken with the IPhone.

Bukhari Roz


This recipe is one of my most prized possessions and has been one of those secret recipes for years that I could not bear to share with the world. I get tons of emails from my readers all asking the same thing “tell us more about rice”. You all want to know how to cook rice and more recipes including it and well I love you all so I have to help out I mean that’s the entire point of Ya Salam Cooking. So throughout the next few weeks I will be sharing with you tons of my rice recipes and tips inshAllah. Anyway, Ramadan is right around the corner can you even believe it? I have so many things in store for you all.

I am not even kidding when I say this is the best rice you will ever have and now you can make it to and get all the rave reviews that you deserve. This is a popular recipe here in Saudi and you can take a look at my older recipe which is different and includes chicken. Today I made this for my son for lunch. He loves his roz such a Saudi, right?
1 cup basmati rice, cleaned
1 tablespoon sunflower oil
1 small white onion, diced
1/4 cup raisins
1 teaspoon salt
1/2 teaspoon Arabic Gulf spice
1/2 teaspoon ground turmeric
Dash pepper
Pinch red pepper flakes
6 green cardamoms
4 whole cloves
1 bay leaf
1/4 cup chopped carrots (I used baby carrots)
1 small tomato, diced
1-1/2 cups water
1. In a 1-quart saucepan on medium heat add sunflower oil, onion and carrots. Cook until tender about 3 minutes. Add tomato and raisins, cooking for another 3 minutes.
2. Add sultanas, salt, Arabic Gulf spice, turmeric, pepper, red pepper flakes, cardamoms, cloves and bay leaf, stir. Add rice and mix well. Allow to cook for 2 minutes then add water, mix well.
3. Bring to a full boil then cover top with a cloth then a lid. Reduce heat to low and allow cooking for 25 minutes (never opening lid). Fluff with a fork and serve.
Yields: 3-4 servings

Arabic Gulf Rice


This recipe is pretty much the standard recipe served throughout Gulf homes for dinner. The light flavors of popular Arabic spices mixed with a bit of tomato make for a perfect fragrant rice. During Ramadan rice is often ate for suhoor. I have found that most Muslims in the West tend to eat breakfast foods at that time while Muslims in the Middle East rely on foods that one eat for dinner such as rice, soups and samboosas to make sure everyone is full for the entire day.

1 tablespoon sunflower oil
1 white onion, diced
3/4 tablespoon tomato paste
1 cup basmati rice, washed
1/4 teaspoon salt
1 chicken bouillon cube
pinch ground cardamom
pinch ground cumin
pinch ground cinnamon
1/2 garlic clove, smashed

1. In a 2-quart saucepan on medium heat add oil, onion and garlic. Allow to cook until tender about 2-3 minutes.

2. Add tomato paste, salt, rice, cardamom, cumin and cinnamon. Stir allow to cook for 3 minutes.

3. Add water and chicken cube. Stir well making sure chicken cube is dissolved. Bring to a full boil then reduce heat to low and cover. Cook for 15 minutes then take off heat and allow to steam for a remaining 10 minutes. (Never remove lid).

4. Fluff with a fork and place onto a serving plate.

Yields: 3 servings