Shish Taouk Roll

Serves: 2 


Ingredients:

For Shish Taouk Kabab:

• 500 gms boneless chicken pieces
• 3 tbsp yogurt
• 1 tsp crushed garlic
• 2 tsp black pepper powder
• 1 tsp garam masala powder
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp paprika (or chili powder)
• Salt
• Cooking oil

For garlic tahini sauce: (Mix together in a bowl)

• 1 tbsp yogurt
• 1 tsp mayonnaise
• 1 tsp tahina (sesame paste)
• 1/4 tsp garlic paste
• 1 tsp lemon juice
• Salt

Other Ingredients:

• 4 Tortillas (Maida Roti)
• Lettuce
• Tomatoes
• Pickled Jalapenos
• Cooking oil for toasting

Method:

1. For Kababs - Marinate the chicken pieces with yogurt, garlic, black pepper powder, garam masala powder, paprika, olive oil, lemon juice and salt for 30 minutes to 1 hour.
2.  Heat 5 tbsp of cooking oil in a pan and cook the marinated chicken till it is fully done.
3. Set aside.
4. Take a tortilla or roti and keep some chopped lettuce leaves, tomato slices, pickled jalapenos, cooked kabab pieces and some garlic tahini sauce over it. Roll the tortilla and grill or toast in a pan with little cooking oil on it. 

Chicken Kabsa

Serving size: 3 to 4 plates


Ingredients:


For Kabsa Mix: (mix together)

• 1/2 tsp cinnamon powder
• 1/2 tsp garam masala powder
• 1/4 tsp white pepper powder
• 1/2 tsp dried lime powder
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder

For Kabsa:

• 500 gms chicken
• 2 cups basmati rice
• 1 cup sliced onion
• 1 tbsp chopped garlic
• 1 cup chopped tomato
• 1 carrot cut into cubes
• 1 small potato cut into cubes (optional)
• 1/4 tsp turmeric powder
• Kabsa Mix
• 4 cups water
• 1/4 cup chopped coriander leaves
• Pine nuts for garnishing
• Salt
• 5 tbsp cooking oil

Method:

1. Wash and soak the rice for 20 minutes.
2. Heat oil in a sauce pan. Fry chopped garlic and onion till soft.
3. Add chicken pieces and fry for 2 minutes. Then add tomatoes and cook till soft.
4. Now add carrot, potato, kabsa mix, salt and turmeric. Cook the spices on low heat for 2 minutes. 
5. Add 4 cups of water and cook till water starts to boil. Then add the soaked rice and chopped coriander leaves. Place the lid and cook on medium to low heat till all the water has dried and rice has been perfectly cooked. This will take about 8 to 10 minutes. After the rice is cooked, just stir gently to allow the trapped steam to escape. Place the lid back and let the rice be covered for 15 to 20 minutes before serving.
6. Garnish with pine nuts and coriander leaves. Serve hot. 

Note:

If you do not have dry lime, then add 1 tbsp lime juice to the rice water.

Powder each spice separately.

Step by step pictures

Chili & Herb Hummus

Serves 4

Preparation time: Over night soaking & boiling.

30 to 40 minutes.

If you are using canned chickpeas - 10 minutes.

Ingredients:

1 cup chickpeas 

1 tbsp chopped garlic

3 tbsp tahina (sesame paste)

2 tbsp lemon juice

1 tbsp red chili flakes

2 tbsp chopped parsley (or chopped coriander leaves)

3 tbsp extra virgin olive oil

Salt

Preparation:

• Soak chickpeas overnight and boil with salt. (do not overcook)
• If you do not have tahina, then make a paste of white sesame seeds with little water. We need 3 tbsp in total.
• Chop the herbs.

Method:

1. Add boiled chickpeas and all other ingredients to a mixer jar.
2. Make a fine paste adding very little water as needed.
3. Before removing from the jar, taste and adjust the salt and lemon juice.
4. Remove in a serving bowl and drizzle more olive oil, herbs and chili flakes as garnish. Refrigerate till it is chilled.
5. Serve cold with pita bread, cucumber & carrot sticks or as a dip with Kababs.

Also see my other Arabic dip recipes:

Hummus

Babaghanoush

Rajma Hummus

Mutabbal

Rajma Hummus | Red Kidney Bean Hummus

Serves 4 to 5
Preparation time: 15 minutes

 Ingredients:

• 1 can of red kidney bean, drained and washed.
• 2 cloves of garlic chopped
• 1 tbsp lemon juice
• 3 tbsp or less tahina (sesame paste)
• 1 tbsp olive oil
• Salt to taste.

Method:

Place all the ingredients in a mixing jar and grind to a smooth fine paste. Add few tbsp of water if needed. Taste and check the seasoning and adjust accordingly. Pour into a serving bowl, cover and refrigerate for at least 1 hour. Serve chilled as a dip with pita bread.

Note: If you do not want to use the tinned rajma, then soak 3/4 cup red kidney bean for 6 hours. Boil the grains with some water and salt. Cool the boiled rajma before grinding. Take care not to over cook the grains. It has to be cooked just as much as the tinned ones.

Moussaka | Baked eggplant and mince in white sauce

Moussaka is an eggplant or potato based dish, baked along with meat and white sauce, topped with some grated cheese. Very popular dish in Middle east and Arab countries, each of them having their own variations. 

Here we will try to prepare in a very easy and convenient form. The meat is in the form of mince and will be cooked separately. The vegetables will be grilled and the all of it layered together, topped with white sauce and cheese and the finally baked just before serving.

Serves 6

Preparation time: 45 minutes

Baking time: 15 minutes

Total time: 1 hour 10 minutes (approx) 

Ingredients

• 1 large size eggplant
• 2 large potatoes
• 500 gms mutton mince (or beef) cooked.
• 2 to 3 cups white sauce
• 2 cups grated mozzarella cheese
• 1 tbsp red chili powder
• 4 tbsp olive oil
• 3 tbsp of butter
• 1 tbsp chili flakes
• 1 tsp dried oregano
• Salt
• Crushed black pepper.

Method:

1) Wash the eggplant and potatoes, peel and cut into thick slices. Sprinkle olive oil, salt, red chili powder and black pepper powder. Bake in a preheated oven at 200 degrees C for 10 to 15 minutes or until cooked. Remove from the oven and set aside. (bake potatoes and eggplant separately). While baking the vegetables, you can cook the mince.

2) Preheat the oven at 250 degrees C.

3) Layer the cooked mince in an oven proof baking dish which can also be used as a serving dish. Place the grilled eggplant and potato slices over the mince. Pour out the white sauce evenly over the veggies and then generously sprinkle the grated cheese. Finally sprinkle chili flakes, oregano and butter. Also you can use olive oil instead of butter.  Bake for 10 to 20 minutes or till the cheese on top melts with a nice golden color.

How to cook mince?

1. Heat 3 tbsp oil in a sauce pan and add 2 tbsp chopped garlic and fry till it just turns color. 
2. Then add 1 chopped onion and fry till it is transparent. Add 1 tomato chopped and fry till soft. 
3. Now add 500 gms mince and cook on high flame for 1 minute.
4. Add 1 tbsp black pepper powder, 1 tsp red chili powder, 1 tsp cumin powder,1 tsp sugar,1 tbsp light soy sauce, 1 tbsp tomato puree and Salt . Fry all for 2 minutes on medium heat till it looks like a sauce.
5. Reduce the heat to low and cook for 10 minutes or till mince is fully cooked. Finally add spring onion and cook for 1 more minute.

Note: You can prepare mince in any style you like. Indian preparation will also go well with this dish.

How to make white sauce?

You can buy the ready made "bechamel mix" and prepare it according to the instructions given on the packet.

OR

1. Heat 1 tbsp butter and and add 1 tbsp of plain flour. Fry for few seconds.
2. On low flame slowly add 1 cup warm milk. 
3. Keep stirring with a whisk as you add milk to avoid any lumps.
4. Cook until the sauce thickens. Add salt and black pepper powder. When it starts to boil switch off the gas and let it cool for sometime.
5. If the sauce becomes too thick add more warm milk to make it into pouring consistency. 
6. This will give you 1 cup of white sauce. Double the quantity for 2 cups.