Salata Hara
Every Arab country has a version of salata hara, this is the way, the delicious spice is made in Riyadh the middle region of the Kingdom. Regardless of where you eat in Saudi Arabia you will be served cups of salata hara with every meal that contains chicken and rice. The spicy sauce is perfect on top of it as well and easily be freshly made at home.
1 large tomato
1/2 cup fresh coriander
Juice of half a lemon
1/2 teaspoon salt
2 red chili peppers
2 teaspoons baharat spice blend
1. In a processor, add tomato, coriander and chili pepper, lemon juice, baharat spice, and salt.
2. Pulse leaving small chunks behind. Place in a container with a lid and store in the refrigerator
until needed.
Yields: 1/2 cup
Yellow Rice
3 cups basmati rice (cleaned and soaked)
1 tablespoon sunflower oil
4-1/2 cups water
1/2 peas
3 scallions, finely chopped
1/2 cup fresh coriander, finely chopped
1 teaspoon ground turmeric
1 teaspoon salt
1. In a 4-quart saucepan on high heat add oil, rice, water,peas, scallions, coriander, turmeric and salt. Bring to full boil then reduce to low heat and cover. Cook for 20 minutes not removing lid.
Yield: 12 servings
Adapted from Arabic Bites
Baharat Chicken
2 Cornish hens
2 tablespoons baharat spice
1 tablespoon garlic, diced
1/2 cup olive oil
sea salt
1. In a small bowl add oil, spices and garlic, mix well. Take hens and slit cuts around the thigh area and breast then stuff garlic into slits. Rib spice all over hens. Place hens in a roasting pan, then sprinkle top with sea salt. Cook on 350 F for 45 minutes covered.
2. Remove lid and turn broiler on until dark and crispy.