Saudi Recipes

Wheat Soup
Ha-saa Al-Gereesh

3/4 lb. meat
1/2 teaspoon ground cinnamon
1/2 cup cracked wheat
1/2 teaspoon ground black pepper
6 tomatoes
1/2 teaspoon salt
2 onions
2 tablespoons corn oil
4 cinnamon sticks
5 cups water

Peel and finely chop the onions. Heat the oil in a sauce pan. Lightly fry the onions. Add the meat and fry on all sides. Cover the meat with water and cook until almost tender. Pur'e the tomatoes and season with salt, pepper and cinnamon sticks. Add the cracked wheat to the soup. Cover the pot and simmer, checking the water level occasionally. Pour soup into tureen. Sprinkle the cinnamon on top. Serve hot. Serves: 4-6.

Green Salad
Salata Khadra

6 cucumbers
1/2 teaspoon ground black pepper
4 tomatoes
1/2 bundle fresh parsley
Juice of 1 lemon

Wash the cucumbers. Peel and slice crosswise. Wash and chop the tomatoes. Wash and chop the parsley. Add to the tomatoes and cucumbers. Add the lemon juice and pepper. Salt to taste. Can be served as a side with most dishes. Serves: 2-4.

Arab Shortbread

4 cups flour
1 tablespoon ground cardamom
1 cup confectioner's sugar
1/3 lb. almonds
1 cup vegetable shortening

Heat the shortening in a pan. Add the sugar and stir until the sugar dissolves completely. Remove from heat. Add the cardamom and flour. Mix thoroughly. Shape the dough into circles. Grease a cookie sheet and arrange dough circles on it. Blanch and skin the almonds. Split in two length-wise. Place half an almond on top of each circle of dough. Bake in a moderately hot oven until the tops are brown. Serves: 10-12.

Macaroni With Meat And Tomatoes
Macarona Bel-Lahm wa Al Tamatum

1 1/2 lb. lamb
1/2 tablespoon tomato paste
6 tablespoons corn oil
3 dried limes
4 onions
2 green chili peppers
6 tomatoes, pur'ed
1 package macaroni
1/4 teaspoon of each of the following spices (ground):
black pepper, cumin, cinnamon, cardamom, saffron
Salt to taste
Use whole: 2 sticks of cinnamon, 8 cardamom seeds

Wash meat and chop into large pieces. Peel onions and chop. Heat oil and fry onions until golden brown, stirring occasionally. Add meat and stir until meat is browned on all sides. Add tomato pur'e, tomato paste, spices and water. When meat is almost cooked, add chili peppers and dried limes. Let simmer. When meat is cooked, remove it along with the peppers and limes. Set aside. Add macaroni to broth (add water if necessary). When macaroni is almost cooked, add meat, peppers and limes. Leave on low heat to finish cooking. Add water if liquid is insufficient. Remove meat, limes and peppers. Place macaroni in a dish. Decorate with meat, limes and peppers. Serve hot. Serves: 6-8.

Zirbeyan Rice
Al-Roaz Al-Zirbeyan

2 chickens
5 onions
1 cup yogurt
3 cups tomato juice
5 cups rice
1 cup corn oil
1 teaspoon turmeric

Ground Spices:
1/2 teaspoon cinnamon
1/2 teaspoon black pepper
1/2 teaspoon cardamom
2 hot peppers or green chili
peppers (optional)

Slice the onions in rings, fry and drain. Clean the chicken and cut into 4 quarters. Brown in the same oil as the onions. Finely chop the onions and place in a pan with the yogurt, tomato juice, spices (except turmeric) and salt. Mix well. Add the mixture to the chicken. Add the peppers, if desired, and simmer on low heat until the chicken is cooked through. Wash the rice and partially cook it in a small amount of water in a separate pan. Add salt and strain. Place 1/2 the rice in a pan. Add the turmeric. Mix well. Add the chicken and then the onion and spice mixture. Place the remaining rice on top with a spoonful of corn oil. Simmer on medium heat for half an hour, or until rice and chicken are cooked through. Serve hot. Serves: 8-10.

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