Saudi

Arabic Shrimp


1-1/2 pound large shrimp in shells
3 cups water
1 tablespoon parsley
4 garlic cloves, chopped
1/2 cup celery, diced
1 tablespoon olive oil
1 onion, chopped
1 tablespoon cumin
1 teaspoon cayenne pepper
salt and pepper to taste
3 tablespoons cilantro
2 tablespoons lemon juice

1. Peel shrimp and place shells in 2-quart saucepan with water covering the top. Bring to a full boil then simmer for 1 hour. When finished pour through a strainer and reserve the broth.

2. Heat oil in a large skillet on medium heat add parsley, garlic, pepper, celery, onion, cumin, cayenne pepper, salt… Continue reading

Baharat Mixes

This is a list of the ingredients each spice mix contains. You must mix or grind them together and store in a cool dark place. A glass container is best and use as needed.

Arabic Baharat(Arabic spice mix):
2 tablespoons fresh ground black pepper
6-1/2 teaspoons paprika
4-1/2 teaspoons ground cumin
1 tablespoon ground coriander
1 tablespoon ground cloves
1/4 teaspoon allspice
1/2 tablespoon ground cinnamon
1/2 teaspoon ground cardamom

Turkish Baharat:
2 tablespoons fresh ground black pepper
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon ground mint
1 tablespoon ground cloves
1/4 teaspoon allspice
1/2 teaspoon ground… Continue reading

Chicken Kabsa

chicken-kabsa

Kabsa is the main traditional dish of Saudi Arabia. While the ingredients may be long, this recipe is anything but hard. Each spice used in this recipe is a popular Middle Eastern spice so the combining spices make this dish about as authentic as you can get. If you’re in a rush you can substitute the spices for 1 tablespoon of Arabic Spice mix as well. I always cook chicken with the skin on as it gives your food a more natural chicken taste as well as fat. I personally do not eat it but I would suggest cooking with… Continue reading

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