Your food processor is going to be your best friend when making this recipe because you literally use it to grind everything. The worst possible thing you can do is not use one when making kofta. No one wants big bits of stuff sticking out of one after all. I have previously posted a chicken kofta recipe here on the blog but this recipe is quite different. This is the recipe you will find being made throughout the Gulf countries. When I make these I always serve them with white rice, samboosas and salad.
4 skinless and boneless chicken… Continue reading
The first time I tried cardamom tea was seven years ago on the first day of my Arabic lesson at a Yemeni woman’s house whom I had found through the local mosque. This was also the first time that I had tried cardamom and the beginning of my love for the fragrant spice. Green cardamoms are popular throughout the Middle East and are even used as medical aides throughout Saudi Arabia. Cardamom is one of the most expensive spices in the world due to the fact that each individual fruit pod containing the seed spice must be harvested from its… Continue reading
This soup is an easy and classic soup made in Saudi homes. Simple recipes like this is what I prefer to make for lunch. I usually use sea salt to flavor soups because it’s so much stronger than table salt. That being said use a small amount and taste to make sure you do not add too much. What can I say I like my salt. I blame it all on my grandparents who could not get enough of the stuff.
1/2 tablespoon olive oil
2 boneless and skinless chicken breasts, cut into small cubes
8 cups chicken broth
10… Continue reading