Chicken Buraik

Buraik is a popular Arabic recipe. I have known two versions of Buraik, one being ground beef, eggs, and the other bananas and cream, which is a dessert Buraik. Its fun to make old classics have new twist. This version is so tasty you will have everyone begging you to make it again.

5 chicken breast, boneless and skinless
3/4 cup chunky garden pasta sauce
1/2 cup mozzarella cheese, shredded
1/2 cup cheddar cheese, shredded
1 pound puff pastry
1 teaspoon salt
1 teaspoon pepper
1 egg yolk, beaten

1. Allow puff pastry to defrost at room temperature for at… Continue reading

Faqa Makbous

Faqa is a new discovery that I have made while living in Saudi Arabia. Faqa means truffle, desert truffle to be exact. The faqa is the best truffle that I have ever tasted, so light. Faqa’s come in black or white, white being the best and most expensive. February is faqa season here in Saudi so get them while you can. If you are not in an area where you can get desert truffles you can replace with regular mushrooms. Are you can even omit the faqa mixture all together and just have a lovely makbous.

1 cup basmati rice,… Continue reading

Arabic Eggroll

This is my mother in laws creation; she has been making it for years. I was so amazed by it when I tried it because the filling taste exactly like the filling used for the lettuce wraps at PF Changs, I think we busted their recipe everyone.

1 small chicken
4 eggs
2 cups water
3 garlic clove, chopped
2 red onions, diced
1-1/2 teaspoon cilantro
1-1/2 rice bouillon cube (white maggi)
1/2 teaspoon black pepper
2 teaspoon salt
1/2 teaspoon dried lemon, ground
4 small cucumbers, diced
5 tablespoons corn oil

1. In a stockpot on medium heat, add… Continue reading

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