Chicken Maqlooba
This is a very famous dish in the Arab world with many variations which include other meats like lamb or beef and different vegetables.
Libyan Couscous with Lamb and Onion Chickpea Sauce
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.
Chicken Kabsa
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.
Peppery Chicken: Dhahran Theatre Group Cookbook, 1993
Place chicken in a shallow casserole. Combine olive oil, soy sauce, honey, thyme, paprika, cayenne pepper, vinegar, allspcie and pepper. Pour over the chicken.
Dawn's Chicken Chili: Dhahran Theatre Group Cookbook, 1993
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.
Chipped Beef Gravy: Dhahran Theatre Group Cookbook, 1993
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.
Chicken Spaghetti: Dhahran Theatre Group Cookbook, 1993
Boil chicken in 3-4 quarts of water (enough to cover the chicken) along with bovillon cubes until done. Take chicken out of broth.
Chicken Sherried: Dhahran Theatre Group Cookbook, 1993
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.
Chicken Pieces: Dhahran Theatre Group Cookbook, 1993
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.
Chicken Dulce: Dhahran Theatre Group Cookbook, 1993
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 one and a half hours.
Beef Wellington: Dhahran Theatre Group Cookbook, 1993
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.
Kusah Mahshi - Squash Stuffed with Lamb and Rice
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.
Beef Marinade
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.
Pork Chop & Pineapple Casserole: The Abqaiq Cookbook - 1973
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.
Herbal Mustard Coating for Roast Lamb: The Abqaiq Cookbook - 1973
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.
Sweet and Sour Pork: The Abqaiq Cookbook - 1973
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.
Banana Flambe: Al Hasa Cookbook - 1976
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.
Homemade Corned Beef: Dhahran Women's Group, Family Favorites - Volume 1, 1987
Pour cold water in crock or enamel container. Add all other ingredients and mix thoroughly. Add beef brisket or tongue weighing no more than 3-1/2 to 4 pounds. Place in refrigerator, covered for 2 to 2 1/2 weeks. When ready to cook, place meat in cold water. Boil until tender, adding more of the brine seasoning if flavor is lost in cold water (about 1 cup).
Al-Kabsah: Dhahran Women's Group, Family Favorites - Volume 1, 1987
Delicious Arab Rice made with meat such as lamb, chicken or fish. In a deep pan saute the onion in the oil until yellowish. Add half the Bazar, lime and cardamom. Stir a little. Add the meat and stir for 3 to 4 minutes; add salt, tomatoes and stir until they are well distributed.
Beef Tenderloin Curry
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.