sides

Dates and Tahini

dates-and-tahini

I am not sure why I have never shared one of my favorite Saudi snacks with you all, but since it’s almost Ramadan I thought I would share it with you all. Before moving to Saudi I had never tried that many dates little on things that paired well with them. The first time I had the pleasure of trying dates dipped in tahini was at the Jandiriyah festival the first year I was in Saudi. They had an area from the Mecca region with all sorts of dates for sale and a tahini fountain to dip, so you could try before you buy. I was hooked as soon as I bit into it!

Saudi families always serve a small bowl of tahini with a bowl of dates and a dullah of Saudi Qahwa. They use all sorts of dates so go ahead and use your favorite type. For me, it’s sukary of course. You can make my Saudi qahwa recipe here. If you can not find Saudi coffee where you live then you’re in luck and can order from Arabian Coffees or just buy some already made Nescafe Arabiana.

Thinking of Nescafe Arabiana they have a promotion out right now here in Riyadh where you buy a box of the coffee and it comes two cute little fenjans. My son and I thought one looked just like my husband. I hope to collect all of them. Also, I have meant to show you all some gifts that the people from Nescafe sent me after they saw my last post on their coffee. It was such a kind gesture and I really appreciated it.

nescafe-arabiana

By the way, check me out over at Saudi Female Bloggers today!

Serbian Potato Musaka

Potato-Musaka

I have never met a musaka that I have not absolutely loved, but my favorite is with the Serbian yogurt topping. This is actually one my husbands favorite meals and he gets excited every single time I make it. I do not really use a set recipe, but I kind of combine them all from Arabic, Greek to Turkish and it has been a keeper. I always tend to make this dish the day after I make lasagna. When I make my meat mixture for the lasagna I always make a bit more then I need so I can use the next day for this recipe. It ends up being super simple and a great side, but I will provide you with the recipe as if you made it all from scratch. Many countries eat this dish as the main course, but in Saudi homes it’s always a side dish.

1/2 pound ground lamb (or beef)
1/2 small white onion
1 garlic clove
1 small tomato, diced
1 teaspoons dried oregano
1 teaspoon of Italian seasoning
2 tablespoons chopped cilantro
1/4 cup tomato paste
2 pounds russet potatoes
olive oil
salt and pepper, to taste

topping:
1 egg
1/2 cup plain yogurt
1/4 cup milk

1. In an 8×8 baking pan (I just used a round cake pan). Add olive oil, brush all over the bottom and sides, sit aside.

2. In a food processor add onions, garlic and cilantro, pulse. In a saute pan on medium heat add lamb, cook until no longer pink and drain any excess fat. Return to pan and add onion mixture, tomato paste, oregano, Italian seasoning, salt and pepper. Mix well and allow to cook for a few minutes.

3. Slice potatoes 1/4 inch thick. Cover the bottom pan with potato slices, then meat and repeat once more. Pre-heat the oven to 375F. In a bowl add egg, yogurt and milk, mix well. Carefully pour over the potatoes until it’s right below the top potatoes.

3. Cover the top with foil and bake for 30 minutes. Then uncover and cook for an additional 5 minutes. Allow to cool then serve.

Yields: 1 (8×8) pan

Southern Deviled Eggs

deviled-eggs

In the South deviled eggs are on the table at any holiday gathering. It has been awhile since I had some these little babies and just last week I thought about them and wanted to make some myself. I think these are the only Southern recipe that my husband actually likes. They are so simple to make and anyone can make them even if you do not think you can cook all that well. Just make sure you boil your eggs perfectly like in the previous post that I wrote. You have to have a perfect boiled egg if you want to make these.

6 hard boiled eggs
3 tablespoons mayonnaise
1 teaspoon white vinegar
1/2 tablespoon sugar
1 tablespoon mustard
salt and pepper to taste
garnish with ground paprika and freshly grated Parmesan cheese

1. With a sharp knife carefully cut the eggs in half. Place the yolks aside and on a clean plate place the egg white halves. If they do not sit up straight carefully cut a straight line on the bottom.

2. In a mixing bowl add egg yolks, mayonnaise, vinegar, sugar, mustard, salt and pepper. Mix well with a fork!

3. Place a plastic bag inside of a cup opening up and folding over the cup. Carefully spoon the mixture inside and cut a hole in the bottom. Pipe the mixture into the egg whites. Sprinkle with paprika and a bit of the Parmesan cheese. Cover and place in refrigerator until ready to serve.

Yields: 12 deviled eggs