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10 Arabic food recipes to venture into a new cuisine

If you love venturing into dishes from other cultures, it’s worth checking out Arab food recipes. In the following list, you will find options for snacks, starters, main course, side dishes and also dessert. All of them are perfect for a change on the menu.

1. Table

Ingredients

  • 250 g of wheat for kibbeh
  • 370 ml of boiling water
  • 2 medium red onions
  • 2 tomatoes
  • 1 red pepper
  • 1 green pepper
  • 3 tablespoons of chives
  • 1 tablespoon of mint
  • 1 tablespoon of coriander
  • 3 cloves of garlic
  • ½ tablespoon of chili pepper
  • salt to taste
  • vinegar to taste
  • ½ cup of olive oil

Preparation mode

  1. Place the kibbeh wheat in a bowl. Cover with water, mix. Reserve;
  2. Cut the onion, tomatoes and peppers into small cubes;
  3. Then, chop the chives, mint, coriander and garlic;
  4. Mix all the chopped ingredients and also the wheat for hydrated kibbeh;
  5. Season with Syrian pepper, salt, vinegar and oil. Mix;
  6. Garnish with a drizzle of olive oil and mint leaves;
  7. Preferably, let the dish rest overnight in the refrigerator.

2. Falafel

Ingredients

  • 500 g of chickpeas
  • 1 onion
  • 1 clove of garlic
  • ½ cup of parsley tea
  • 1 teaspoon cayenne pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon of cardamom
  • ½ teaspoon of coriander powder
  • 1 teaspoon of salt
  • ½ teaspoon of chemical yeast
  • 1 ½ tablespoons all-purpose flour (optional)
  • Oil

Preparation mode

  1. Place the chickpeas in a bowl and cover with water. Let it rest in the fridge overnight;
  2. Drain the chickpeas and transfer them to a food processor;
  3. Add the coarsely chopped onion, garlic, parsley, pepper, cumin, cardamom, coriander, salt and yeast. Crush;
  4. If the texture is too wet, add up to 1 ½ tablespoons of wheat flour;
  5. Use two spoons to shape the dumplings;
  6. Fry over medium heat, in a skillet, with 2 to 3 fingers of hot oil;
  7. When the cookies are golden, just place them in a container with paper towels.

3. hummus

Ingredients

  • 400 g of cooked chickpeas
  • 2 garlic cloves
  • 4 tablespoons of tahini
  • ½ teaspoon of cumin
  • 6 tablespoon of olive oil
  • 1 lemon

Preparation mode

  1. Blend the chickpeas with the garlic cloves without the sprouts, the tahini, the cumin and the olive oil in a blender on high speed;
  2. Finally, add the lemon juice and mix some more.

4. Grape leaf cigar

Ingredients

  • 1 cup of raw rice
  • grape leaves
  • 500 g of minced meat
  • ½ onion chopped
  • mint to taste
  • parsley to taste
  • Black pepper to taste
  • salt to taste
  • Syrian pepper to taste
  • Sliced ​​tomato to taste
  • Onion slices to taste
  • olive oil to taste
  • lemon to taste

Preparation mode

  1. Place the rice in a bowl covered with water. Let it rest for 1 hour. Then drain;
  2. Boil water in a pan. Add the grape leaves and cook for 1 minute. Remove from pan and set aside;
  3. Place the rice, ground beef, chopped onion, mint, parsley, black pepper, salt and Syrian pepper in a bowl. Mix;
  4. Make a long muffin with the above mixture, place it in the middle of a grape leaf. Wrap the foil over the filling;
  5. Repeat the process until all the stuffing is used up;
  6. Line the bottom of a pan with slices of tomato and onion. Place the cigars on top;
  7. Squeeze lightly with your hands. Season with more salt, Syrian pepper and olive oil;
  8. Cover with water, cover the pan and cook for 30 minutes;
  9. Serve with lemon.
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5. Raw Kibe

Ingredients

  • Wheat for kibbeh
  • room temperature water
  • Black peppercorns in grains
  • White peppercorns
  • Allspice in grains
  • coriander seeds
  • Cumin
  • Cinnamon sticks
  • lean ground beef
  • salt
  • Olive oil
  • sweet paprika
  • onion pickles
  • Green leaves
  • dry curd
  • pita bread
  • Radish

Preparation mode

  1. Place the kibbeh wheat in a bowl. Add enough water to stay an inch above the wheat. Reserve;
  2. Turn on a skillet over low heat. Add black pepper, white pepper, allspice, coriander seeds and cinnamon to taste. Let the aromas release;
  3. Process the seasonings until they are very thin;
  4. Mix the ground beef, a part of the squeezed kibbeh, salt, the seasoning made above in a bowl;
  5. Place the rest of the squeezed kibbeh wheat in a frying pan to dry;
  6. Add olive oil to the kibbeh and mix again. Put it in the fridge;
  7. Add oil to the wheat for kibbeh. Add a pinch of salt;
  8. Season the kibbeh with paprika. Add the crispy wheat. Mix;
  9. Shape the kibbe to the shape you want. Use the back of a knife to make decorative lines;
  10. Serve with pickled onions, green leaves, dry curds, flatbread and radish.

6. Kafta

Ingredients

  • 400 g twice-ground beef
  • 15 g onion cream
  • 7 g garlic seasoning and salt
  • 1 thread of vinegar
  • 1 strand of olive oil
  • Black pepper to taste
  • green smell to taste
  • Mozzarella in pieces
  • lemon pepper to taste
  • 4 wooden barbecue skewers
  • 4 plastic ice cream bags

Preparation mode

  1. In a bowl, mix the meat, onion cream and garlic seasoning and salt. Incorporate the vinegar, oil, black pepper and green smell;
  2. Separate the meat into four parts: two of 120 g and two of 100 g;
  3. Cut a thick strip of mozzarella. Insert a toothpick in one direction and a toothpick in the other direction. Cut vertically;
  4. Cut the shavings from the cheese sticks so that they are very straight;
  5. Dip your fingers in the water, run through the cheese. Season with lemon pepper and place in the freezer. Wait to freeze;
  6. Mash the meatballs and toss them from one hand to the other to remove excess air;
  7. Place a funnel in an ice cream bag. Add one of the larger portions of meat to the bag, using the handle of a wooden spoon to help you;
  8. Roll the meat from side to side so that it forms a roll. Insert a skewer;
  9. Repeat the process with the other larger portion of meat;
  10. For cheese, follow the step by step to add the meat to the bag. Then, beat it with your hands so that it is flat;
  11. Add the cheese stick and wrap the meat over it;
  12. Repeat the process with the remaining meat and cheese. Freeze the kaftas;
  13. Remove the plastic. Bake on a grill on the grill.
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7. Flatbread

Ingredients

  • 500 g of wheat flour
  • 5 g of dry yeast
  • 3 tablespoons of sugar
  • 3 tablespoons of olive oil
  • 300 ml of water
  • 2 pinches of salt

Preparation mode

  1. In a bowl, mix the wheat flour and the yeast. Add sugar, oil, water and salt. Mix;
  2. Transfer the dough to a floured countertop. Knead for 5 to 10 minutes. It should be smooth and come off the hands;
  3. Make a ball with the dough. Return it to the bowl and cover it with a tea towel. Let it rest until it doubles in size;
  4. Cut the dough into eight equal pieces. Make balls. Let them rest for 15 minutes;
  5. Stretch each ball with the help of a rolling pin. Use a little flour to make the work easier;
  6. Use a bowl or cutter to make the bread shape round;
  7. Bake in a preheated oven at high temperature for 5 minutes.

8. Arabic rice

Ingredients

  • 1 piece of muscle
  • salt
  • Syrian seasoning
  • Lower leg
  • 1 strand of olive oil
  • Hot water
  • 1 large eggplant
  • 3 cups of sticky rice
  • 2 onions
  • Flour
  • Black pepper
  • 1 l of oil
  • Butter
  • chestnuts

Preparation mode

  1. Cut the meat into cubes. Season with salt, Syrian seasoning and cinnamon;
  2. Add the oil in a pressure cooker. Add the meat. Let it brown on one side, turn and wait for it to brown on the other side;
  3. Add hot water until the meat is covered. Leave on pressure for 25 minutes;
  4. Cut the eggplant into large cubes. Take it to a pan with oil. Season with salt;
  5. Saute the rice in the pan with the eggplant. Add the Syrian seasoning. Reserve;
  6. Cut an onion into strips. Coat it in wheat flour seasoned with black pepper;
  7. Place the breaded onion in a colander. Whisk to remove excess wheat flour;
  8. Fry in oil at a temperature of 180º C until golden. Reserve;
  9. Add the other chopped onion, salt, cinnamon and oil to the pan with rice and eggplant. saute;
  10. Add the meat, mix. Add water. When the water boils, cover half of the pot. When the water dries up, see if you need more water;
  11. In a skillet, add the oil and butter. Wait for it to melt and add the chopped chestnuts;
  12. When the rice is almost cooked, cover the pan and take it to the oven turned off for 10 minutes;
  13. Unmold the rice onto a plate. Finish with the chestnuts and fried onion.
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9. Open Esfiha

Ingredients

Filling

  • 500 g of minced meat
  • 500 g chopped onion
  • 500 g chopped tomato
  • salt to taste
  • 2 crushed garlic cloves
  • ½ cup of pomegranate syrup coffee tea or 1 tablespoon of pomegranate molasses
  • 2 lemons
  • 1 coffee spoon of chili pepper

Pasta

  • 300 ml of warm milk
  • 300 ml of warm water
  • 60 g fresh yeast or 20 g dry yeast
  • 1 kg of type 1 wheat flour
  • 50 g of crystal sugar
  • 100 g of olive oil or oil
  • 20 g of salt

Preparation mode

Filling

  1. Mix the meat, onion and tomato in a bowl. Set aside while making the dough;
  2. Place the ground beef in a colander. Squeeze it with your hands to remove all the water;
  3. Return the meat to the bowl. Season with salt, garlic, pomegranate syrup, lemon juice and Syrian pepper;
  4. Transfer the meat to the colander. Let the water drain.

Pasta

  1. Add the milk, water and yeast in a bowl. Mix until the yeast dissolves;
  2. Next, add sugar and ⅓ of the wheat flour. Cover the bowl and let it rest for 15 minutes;
  3. Add flour little by little. Add the oil and salt. Mix;
  4. Transfer the dough to a bench and knead for approximately 7 minutes. Let the dough rest for 15 minutes;
  5. Cut the dough into four equal pieces. Roll the dough back and forth. Cut into pieces of approximately 30 g each;
  6. Put these pieces in a shape. Let it rest. Repeat the process with the other three pieces of dough;
  7. Add some meat over a piece of cut dough that is in the pan. Squeeze the filling to shape the dough;
  8. Repeat the process with all the dough and filling. This is a recipe that yields approximately 50 esfihas;
  9. Bake in a preheated oven at 250º C for 20 minutes.

10. Baklava

Ingredients

  • 50 g of honey
  • 500 g of sugar
  • 1 glass of water
  • Orange skin
  • 2 cinnamon sticks
  • Lemon
  • 350 of walnuts
  • 150 g of almonds
  • Cinnamon powder
  • 1 packet of filo pastry
  • 200 g of melted butter

Preparation mode

  1. In a pan, mix honey, 300 g of sugar, water, orange peel, cinnamon sticks and a few drops of lemon. Cook over low heat for 10 minutes. Reserve;
  2. Place the walnuts and almonds in a plastic bag. Cover with a dish towel. Beat with a rolling pin to crush the oilseeds;
  3. Transfer them to a bowl, add the rest of the sugar and ground cinnamon. Mix;
  4. Cut 7 pieces of dough the size of the shape you are going to use. Make a layer of butter, one of dough, another of butter and one of the oilseed farofa. Repeat 7 times;
  5. Make cuts in the shape of squares to the bottom of the shape. Then cut the squares into triangles;
  6. Bake in medium oven for 40 minutes or until the dough is golden.
  7. Cover with the syrup. Let it rest overnight before…

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