Saudi Recipes



KEBAB WITH YOGURT
Kebab Bel Laban

2 lb ground beef or lamb
1/2 bundle parsley or dill (finely chopped)
1 teaspoon ground cumin
3 tablespoons corn oil
2 medium sized onions
1 teaspoon ground black pepper
1 cup yogurt
salt

Peel and finely grate the onion; add it to the meat with the parsley, half the salt and the pepper. With wet hands mix thoroughly and shape into small balls. Heat the oil in a pan, add the kebab balls and place over a low heat. Cover the pan and leave for fifteen minutes until the meat juices have reduced, leaving only oil. Mix the yogurt with the remaining salt and pepper. Arrange the kebabs on a serving dish, pour yogurt on top and serve hot.


RICE PATTIES
Kibit Rus

3 cups rice
2 medium sized potatoes
1 teaspoon ground turmeric
2 tablespoons tomato paste
11/2 lb ground beef or lamb
3 medium sized onions
1/2 bundle chopped parsley
1 teaspoon mixed spices
1 teaspoon ground black pepper
oil for frying
salt

Wash the rice, peel the potatoes. Cut the potatoes into three pieces and add to the rice. Cover the rice and potatoes with boiling water. Add salt and turmeric. Cook and, when ready, drain. Mix in the tomato paste, then mince the mixture twice. Put aside.

Stuffing:
Finely chop onions, fry until golden brown in three tablespoons of oil, then add ground meat, spices, salt and pepper. Stir until cooked. Remove from the heat, leave to cool; add the parsley and mix well. With wet hands, take medium sized pieces of rice and potato mix, shape each one into an oval, making a space in the center by pushing your finger through from one end. Fill this space with meat and onion stuffing. Close by pressing firmly on both ends. (They should look like those shown in the picture.) Fry patties in heated deep oil, making sure they are covered by oil. Serve hot.



SWEET DUMPLINGS
Looqemat

3 cups white flour
2 teaspoons yeast with a pinch of sugar
2/3 cup yogurt
1/2 cup warm water water
oil for frying

Add to flour a little salt, water and the yogurt, and mix to a thick batter. Leave aside for six (6) hours. Mix the yeast with the sugar and warm water, leave to ferment. Add the yeast to the batter and mix until batter peaks; leave aside for a further three hours.

Method of Frying:
Heat the oil. Shape batter into little balls, and put them a few at a time in the hot deep oil and fry until golden brown. Dumplings should be entirely covered with oil during frying. Take great care as the oil will splash during the course of frying. When frying is complete soak the dumplings in syrup and serve hot.


SYRUP FOR DUMPLINGS
Aml Al Sheera

2 cups sugar
1 cup water
1 tablespoon rose water
juice of half a lemon

Put the water in a pan with the sugar and place over a medium heat; bring to boil and allow to boil for ten minutes, removing the froth as it appears. Add the lemon juice and leave to simmer for ten minutes; add the rose water.


Last Story Table of Contents