Saudi

Chicken Quaker Soup


Quaker soup is the most popular Ramadan soup served in Saudi. You can also substitute lamb instead of the chicken in this dish. The hint of cumin leaves a distinct smoky flavor while the cardamom reminds you of its Middle Eastern roots. Mastika is widely used in Arabic cooking as a thickener such as flour in western countries.

4 chicken breast, boneless and skinless, diced
2 tablespoons butter
3 mastika
1 cup quick cooking oats
2 tablespoons tomato paste
2 chicken bouillon cubes
6 cups water
1/2 tablespoon cumin, ground
8 green cardamoms
1 small onion, diced
2 garlic cloves,… Continue reading

Qashta

 Qashta is used in many Arabic desserts and many people eat it alone or with honey. It has a delicious thick and creamy taste. I have heard that you can make it by boiling full fat milk and allowing it to sit until the cream becomes solid on top. You could also substitute qashta for ricotta or cottage cheese although they really taste nothing alike it would work. This cooked version is what I think would work best in its place. You can substitute all rose or orange water instead but I think the two mix well together.

4… Continue reading

Atayef Bil Jaws

This are little Arabic pancakes filled with a sweet nut mixture. I also usually stuff some with qashta as well. These store very well and you can even make all of it ahead of time and throw them together when you have more time. This is a popular sweet served in Ramadan in Saudi.

Batter:
1 teaspoon active dry yeast
1 teaspoon sugar
1-1/2 cups warm water
1-1/3 cups all purpose flour
sunflower oil for frying

Syrup:
2-1/2 cups syrup
2 cups water
1 tablespoon lemon juice
1 tablespoons rose water

Filling:
1-3/4 cups walnuts, chopped finely
½ cup sugar… Continue reading

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