Saudi

Shrimp Kabsa

Another Najdi (old Riyadh) recipe is this delicious shrimp kabsa. The reason you will evaporate any left water and then bake in the oven is because this dish should not be moist. This kabsa is a complete meal in one.

1 pound shrimp, cleaned
2 cups rice
2 onions, diced
1 tablespoon Gulf Baharat Mix
4 tablespoons sunflower oil
3 tomatoes, chopped
1 tablespoon tomato paste
2-1/2 cups water
2 green chili’s
1/4 cup pine nuts, toasted

1. Pre-heat oven to 350F. In an oven proof saute pan add oil, onions and garlic. Cook until onion is tender. Add shrimp,… Continue reading

Date Balls

Want a easy to make, easy to clean up yet big taste sweet? If so then these date balls are perfect for you. Try to use the soft and sweet dates if you can get them. You can easily use fresh or dried coconut in this recipe. And if you can not find tea biscuits where you live then vanilla wafers will work just as well.

2-1/2 cups dates, pitted
10 tea biscuits, ground by hands
1/2 cup shredded coconut
4 tablespoons unsalted butter
3 tablespoons sesame seeds
1 teaspoon ground cardamom

1. In a medium sized bowl add dates,… Continue reading

Moqalqal

This Najdi recipe is amazingly good. The soft lamb with a pepper taste is perfect along side any meal or just alone with fresh bread. The traditional way of serving this old Saudi dish is on a round woven mat. The family sits around the mat on the floor eating with the right hand. Make sure to cube the meat into very small pieces.

1 kilogram lamb, cubed
1 onion, diced
1/4 cup flour
1 green bell pepper, finely diced
1 red bell pepper, finely diced
1/4 cup sunflower oil
2 cups tomato juice
1 teaspoon pepper
1 teaspoon cumin… Continue reading

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