All Arabic countries have their own version of this topping. This is the Yemeni version. In Saudi we call it ‘salata hara‘ and you get this with every meal. You add this on top of your meat, rice, soups, etc.
2 tomatoes, quartered
1 green chili
4 tablespoons fresh cilantro
3 cloves, garlic
1/2 teaspoon salt
1.In a blender add tomatoes, chili, cilantro, garlic and salt. Blend well.
Yields: 1 cup
I am constantly making new coffee recipes because as you see from my blog of many things I get bored quick. My husband brought home some French chocolate tablets and I knew they would be fabulous in a homemade latte. Of course you can use any chocolate that you have on hand such as baking chocolate heck you can even use a piece of Hershey or Galaxy bar. This will really wow everyone when they find out you made it yourself. Of course its even yummier if you serve each drink with a piece of chocolate.
1-1/2 cups milk
1 tablespoon heavy cream
1/2 teaspoon vanilla extract
1 tablespoon sugar
1/2 cup hot strong coffee (or espresso)
1/4 cup chocolate, chopped
1. In a 2-quart saucepan on high heat add milk and cream. Whisk until hot and frothy. Remove from heat, add vanilla and sugar. Whisk together coffee and chocolate until smooth. Top with the frothy hot milk and stir.
Traditional biryanis are not as complex as people have made them to be today. They can be rather simple yet filled with exotic reminders. I took an Indian biryani and turned it into a Saudi biryani by changing out India’s flavor to the taste of kingdom by adding such things as shabaih leaves and kholengan. If all of the spices are not available where you live just skip them and if you do not have rice maggi you can substitute it for any bouillon cube.
1 large chicken, cut into 4 pieces
3-1/2 tablespoons olive oil
salt and pepper to taste
1 onion, diced
4 garlic cloves, crushed
3 chili peppers, stems removed and slit lengthwise
1 (1-inch) piece fresh ginger, grated
1/3 teaspoon ground cumin
1 (10-inch) piece dried kholengan
3 shabaih leaves
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon cinnamon
2 bay leaves
2 tablespoons rose water
1/2 cup yogurt
2 cups rice, cleaned and soaked
1 rice white maggi cube
butter (about 1/4 stick) sliced
3 boiled eggs
1.In a 9-inch skillet on medium high heat add 2 tablespoons olive oil. Add chicken and dust with salt and pepper. Allow to cook until golden brown all over. Set chicken aside. Leave chicken fat in pan.
2.In the same skillet on medium heat add 1/2 tablespoon olive oil. Add onion, garlic, chilies and ginger. Allow to cook until tender. Add salt, pepper, cumin, kholengan, shabaih, coriander, turmeric, cinnamon and bay leaves. Mix well, cook for 1 minute. Add yogurt, mix well. Add chicken back into pan coating with mixture. Cover and allow to cook on low-medium heat 20 minutes. In a small microwave safe bowl add 1 juice of lime and rose water. Add saffron and allow to sit until needed.
3.In a Saute-pan on high heat add 1 tablespoon olive oil, 1 teaspoon salt and crushed rice maggi. Add rice and water to cover top of rice 1 inch. Cover and bring to a full boil, reduce heat to low and allow to cook 8 minutes never uncovering. Place half of of half cooked rice into a medium sized bowl. Half should remain on bottom of pan, level out. Add all of chicken mixture a top then add remaining rice on top of chicken. Add lime mixture all over top of rice. Add slices of butter all over top. Cover pan, raise heat to medium then reduce to low to steam for 20 minutes. Do not uncover pan. In a serving platter add rice, chicken and arrange slices eggs.
Yields: 4 servings
I love salmon but I was really trying to get a new flavor instead of the usual Asian taste. I finally was sold on a rosemary lime mix. I thought the tang of a fresh lime would really pair well with the savory sweet rosemary and I have to admit I was right. Rosemary and lime are a perfect match that really compliment ones flavors. All you have here is a 5 minute prep and 45 minutes in the oven and well that’s dinner. As always salmon paired with asparagus is out of this world.
1 salmon fillet
1 lime, sliced
1 tablespoon rosemary
3 garlic cloves, crushed
salt and pepper to taste
1 tablespoon olive oil
1. Pre-heat oven to 350F. Tear a large portion of aluminum foil (enough to wrap salmon). In a small bowl add olive oil, garlic, salt, pepper, garlic and rosemary. Mix well. Rub mixture all over salmon and place skin side down on foil. Pour reaming mixture on top of salmon. Place lime slices on top and bottom of salmon. Carefully fold up tightly. In a 8×8 baking pan place foil seal side facing up into pan. Bake for 45 minutes.
Yields: 2 servings