emirati

Jareesh Soup

jareesh-soup

Jareesh soup is made all throughout the Gulf countries during Ramadan. There are tons of various soup recipes, but this one is my favorite. I have another one that I love as well that I plan to share with you later. Jareesh is crushed wheat that is used in all types of dishes. If you live outside of the Middle East you should be able to find it in a Middle Eastern grocery. Some of you asked what types of foods we have for sahoor during Ramadan and usually it’s leftovers from iftar the previous night. Things like samboosas, soup and dates. This is the soup I prepared for us to have.

1 cup jareesh (soaked in water for an hour)
2 chicken bullion cubes (I use maggi)
1 small white onion, diced
2 garlic cloves, diced
1 teaspoon ground cumin
1 tablespoon butter
Salt and pepper, to taste
1 tomato, diced
2 tablespoons tomato paste
1 liter water

1. In a 4-quart saucepan on medium heat, add butter, onions and garlic. Allow to cook until soft, then add the chicken cubes, cumin, salt, pepper and tomato paste. Allow to cook for 5 minutes.

2. Add the tomatoes and jareesh, then water. Bring to full boil, cover and simmer for 45 minutes.

Yields: 4 servings

Ramadan Soups

ramadan-lentil-soup

I love having soup anytime of the year, even in the Summer time, maybe it’s a Southern thing! One thing I love about Ramadan is that everyone expects and enjoys soup for iftar. After families in Saudi break their fast with dates and qahwa they enjoy soup with samboosas. I have shared dozens of soup recipes with you all over the years and thought I would do a round up of my favorites that I always make during the Holy Month.

1. Syrian Dajaj Ablama

2. Saudi Quacker Soup

3. Lebanese Chicken and Semolina Soup

4. UAE Shorba Dajaj

5. Moroccan Harira

6. Yemeni Salta

7. Saudi Chicken Quacker Soup

8. Turkish Lentil Soup

Serbian Potato Musaka

Potato-Musaka

I have never met a musaka that I have not absolutely loved, but my favorite is with the Serbian yogurt topping. This is actually one my husbands favorite meals and he gets excited every single time I make it. I do not really use a set recipe, but I kind of combine them all from Arabic, Greek to Turkish and it has been a keeper. I always tend to make this dish the day after I make lasagna. When I make my meat mixture for the lasagna I always make a bit more then I need so I can use the next day for this recipe. It ends up being super simple and a great side, but I will provide you with the recipe as if you made it all from scratch. Many countries eat this dish as the main course, but in Saudi homes it’s always a side dish.

1/2 pound ground lamb (or beef)
1/2 small white onion
1 garlic clove
1 small tomato, diced
1 teaspoons dried oregano
1 teaspoon of Italian seasoning
2 tablespoons chopped cilantro
1/4 cup tomato paste
2 pounds russet potatoes
olive oil
salt and pepper, to taste

topping:
1 egg
1/2 cup plain yogurt
1/4 cup milk

1. In an 8×8 baking pan (I just used a round cake pan). Add olive oil, brush all over the bottom and sides, sit aside.

2. In a food processor add onions, garlic and cilantro, pulse. In a saute pan on medium heat add lamb, cook until no longer pink and drain any excess fat. Return to pan and add onion mixture, tomato paste, oregano, Italian seasoning, salt and pepper. Mix well and allow to cook for a few minutes.

3. Slice potatoes 1/4 inch thick. Cover the bottom pan with potato slices, then meat and repeat once more. Pre-heat the oven to 375F. In a bowl add egg, yogurt and milk, mix well. Carefully pour over the potatoes until it’s right below the top potatoes.

3. Cover the top with foil and bake for 30 minutes. Then uncover and cook for an additional 5 minutes. Allow to cool then serve.

Yields: 1 (8×8) pan