This is a very famous dish in the Arab world with many variations which include other meats like lamb or beef and different vegetables.
This tender-to-the-bone lamb dish is full of traditional North African ingredients such as chickpeas, couscous, and spices that fill your kitchen with mouthwatering aromas.
Often called the national dish of Saudi Arabia, this favorite gets its flavor from a mixture of intense spices. There are many variations of kabsa.
Place chicken in a shallow casserole. Combine olive oil, soy sauce, honey, thyme, paprika, cayenne pepper, vinegar, allspcie and pepper. Pour over the chicken.
Heat 2 Tablespoons of oil in a large saucepan or Dutch oven. Add onions and sauté for 5 minutes. Add green pepper and sauté 5 minutes. Add chicken and garlic and cook until chicken is white. Add red pepper and celery and sauté 5 minutes.
Melt the butter and sauté the chopped chipped beef for a few minutes. Add 1/4 cup flour and pepper. Stir and blend for another 5 minutes to cook the flour. Lower heat and slowly add milk until you reach the desired thickness. Pepper to taste.
Boil chicken in 3-4 quarts of water (enough to cover the chicken) along with bovillon cubes until done. Take chicken out of broth.
In a large frying pan brown the chicken on all sides, then set aside in a deep baking dish. In the same frying pan sauté the celery and onion rings. Add the soup, sherry and a little water and bring to a boil.
Boil water with the bouillon cubes (enough to almost cover the chicken pieces). Sprinkle some flour in a pan and arrange the chicken in it. Add the boiling water.
Arrange chicken pieces in greased 9 x 13 inch baking dish. Mix together cranberry sauce, French dressing and onion soup mix. Pour over chicken and marinate in refrigerator for 11/2 hours.
Roll out puff pastry in a large rectangle. Put meat on top of pastry. Cover meat with pâté and mushrooms. Fold pastry over the meat and seal edges well. Brush the top with milk or a beaten egg. Cut out decorations for top from extra pastry for a professional look.
This was one of my favorite dishes, perhaps because I was allowed to help Sitto stuff the light green Lebanese squash harvested from our garden. Sitto would even let me try to core it using one of the corers my mother had made from brass tubing.
1 can olive oil, 1 ½ t garlic powder, ½ bottle soy sauce, 1 t pepper, 6 drops Tabasco, 4 t parsley, ¾ olive oil can filled with water, ½ t ginger. Blend in blender and marinate steak or roast overnight.
Blend all ingredients except the oil together in a bowl. Beat in the olive oil by droplets to make mayonnaise-like cream. Pain the lamb with the mixture and set it on the rack of the roasting pan.
Cut pork into 1 ½ inch cubes and mix well with wine, 2 tablespoons soy sauce and 2 tablespoons cornstarch. Fry pork in deep oil until crisp and golden brown. Turn out on plate.
Sear pork chops on each side. Place in casserole. Salt and pepper to taste. Brown pineapple slices lightly and put on chops. Add pineapple juice. Cover and bake at 350 degrees until done, about 35 minutes. Baste often. Thicken juice with flour or cornstarch solution.
Peel bananas; cut in half lengthwise. Melt butter in a 10 inch fry pan; stir in orange peel, brown sugar; bring to a boil. Sauté banana halves on both sides about 3 minutes total. Puree raspberries in electric blender, add brandy and pour over bananas; heat.
Marinate meat with spice powders, salt, pepper and vinegar. Sauté onions, garlic and ginger in shortening. When tender, add tomatoes and cook for a few minutes.
In Dutch oven, over medium heat, heat margarine until bubbly. Stir in flour and cook for 1 minute. Stir in beef broth, tomato paste, wine and vinegar; bring to a boil over high heat, stirring frequently, until sauce is thick.
Mike a slit horizontally through pork chops to the bone. Combine bread crumbs, 1/2 teaspoon salt, pepper, poultry seasoning, onion, celery and margarine with small amount of additional milk to moisten.