Nasi Arab

Naik muak dengan arab foods tapi dek kerana laki nak makan terpaksa gagahkan juga..makanan arab actually senang je tak banyak songeh cuma yang menyongeh tu pekakasan yang oily membuatkan haku maleh nak cuci taim2 panas ni sebab ayo kat paip pon panas...
Ari ni masak ni jew untuk Mr Asben sebab nasik minyak semalam ada lagi so jimatlah masaku yang tak bizi ni siket

DAGING/KAMBING MASAK TOMATO ALA ARAB (LAMHA BIL TOMATOM/ BANDORA)
Ingredients:-
750g daging
3cmb minyak canola-untuk menumis
1 biji bawang besar-dadu halus
2 biji bawang putih-cincang halus
1/2 cmt ginger powder
1 helai daun bay
1 biji loomy/dry lemon
1 batang kulit kayu manis
2-3 biji cardamom pods-pecahkan sikit
1/2 cmt lada hitam powder
1/2 cmt arabic mixed spices
Garam secukup rasa
2-3 biji kentang-potong 6
1/2 tin kiddney beans
1 batang carrot- didadu besar
4-5 biji fresh tomato-diblend
1-2 cmb tomato paste
Air secukupnya
1/2cawan corainder leave-cincang halus
Preparations:-
Tumis bawang hingga transparent, masukkan bunga cengkih, cardamom, kulit kayu manis, arabic mixed spices, cumin dan bawang putih, biarkan hingga naik bau. Masukakan daging dan lada hitam, goreng sebentar hingga keemasan/ hampir kering air daging. Masukakan tomato yang diblend bersama tomato paste, daun bay dan air secukupnya dan daun bay, rebus hingga daging benar empuk/ lembut. Masukkan kentang dan biarkan hingga kentang empuk dan air hampir ketring, masukkan garam secukup rasa, kiddney bean serta corainder leave (tinggalkan sikit untuk tabur) dan masak hingga kering dan hidangkan bersama roti pita arab atau nasi.
Selamat Mencuba!...

NASI MINYAK ARAB

Nasi Minyak Arab
Bab masak memasak makanan arab ni memang rasa dah boring dan tak tau nak wat apa lagi. Mr.asben nak makan makanan dia and kita lak?..Huhuhu tekak kita sapa pulak nak jaga?..kena berkorban je lah kalu malas nak masak untuk diri sendiri. Tak berbaloi rasanya nak masak macam- macam and makan sowang- sowang, penat kat dapo tak tertahan nak masak itu ini dan basuh itu ini...

NASI MINYAK ARAB
Ingredients:-
21/2 cawan basmati-cuci, rendam dgn air garam selama 15 minit & toskan.
1 kuntum bunga cengkih*
4-5 biji black papper corn*
1/2 inci halia*
1 -2 helai bay leave*
1 batang kulit kayu manis*
1 kuntum bunga lawang*
2-3 biji cardamom pods*
1 biji bawang besar - dibelah empat*
2-3 biji bawang putih-diketuk*
1/2 cmt arabic mix spices*
1/4 cmt cummin powder*
1kg daging lembu/ kambing/ unta yang bertulang*
Air untuk merebus daging*
Garam secukup rasa
4camb minyak canola/ jagung ( kalau suka boleh gantikan dengan minyak sapi)
saffron/ pewarna kuning + 1cmb rose water jika suka
Bahan tabur atas nasi:- kismis(cuci dan rendam dengan air 5-10 minit untuk menghilangkan sikit rasa manisnya), cinnamon powder+ sedikit minyak & goreng hingga keemasan- saya lupa letak
Preparations:-
Rebus bahan bertanda hingga empuk dan masukkan garam. Terus merebus selama 5 minit. Tapiskan stock, asingkan daging dan ketepikan.Panaskan minyak dalam periuk, masukkan beras dan goreng hingga transparent selama 2-3 minit dam masukkan stock daging yang masih panas dalam 41/2 cawan. Dengan api yang besar, tutup periuk dan biarkan hingga separuh kering dan buka penutup periuk dan gemburkan sedikit nasi, perlahankan api dan tuangkan safron ke atas nasi dan tutup periuk dengan aluminium foil dan tutup periuk, tanaklah seperti biasa hingga nasi masak. INGAT!.. jangan kacau nanti nasi patah tak cantik, Cuma gemburkan sikit dengan garfu jer.
Sementara menunggu nasi masak, panaskan oven 200C. Dengan menggunakan aluminium foil balut daging yang direbus tadi, taburkan sedikit arabic mixed spices dan cumin diatasnya dan bakar dalam oven selama 15 minit. Dan hidangkan bersama nasi minyak tadi.

MY HOMEMADE BABA GANUSH/ MUTABBAL

BABA GANUSH/MUTABBAL

Baba Ghannouj - Eggplant Dip
Baba ghannouj is a popular dip made from eggplant and tahini. It has a smooth, creamy texture, and a slightly smoked taste. It is traditionally served with arabic pita bread, however many people like it as a chip dip with potato chips or tortilla chips.
Ingredients:
1 large eggplant
1 clove garlic
1/4 - 1/2 cup lemon juice (depending on taste)
3 tablespoons tahini
1 teaspoon salt
3 teaspoons olive oil
2 tablespoons lemon juice
2 teaspoons olive oil
Preparations:-
Preheat oven to 375 degrees and bake eggplant for 30 minutes, or until outside is crisp and inside is soft. Allow to cool for 20 minutes. Cut open eggplant and scoop out the flesh into colander and removing the excess liquid helps to eliminate a bitter flavor. Place eggplant flesh in a medium bowl. Add remaining ingredients and mash together. You can also use a food processor instead of by hand. Pulse for about 2 minutes. Place in serving bowl and top with lemon juice and olive oil. Add other garnishes according to taste. Serve with warm or toasted pita or flatbread. Enjoy!
Garnish Ideas for Baba Ghannouj
Baba ghannouj always has to have olive oil on top for garnish. However you can spice things up a bit by adding crushed red pepper, smoke paprika a dash of cumin, parsley or coriander.

HUMMUS BIL LAHMA (MIDDLE EASTERN CHICKPEA AND GROUND BEEF/MUTTON)

HUMMUS BIL LAHMA (MIDDLE EASTERN CHICKPEA AND GROUND BEEF/MUTTON)
Ingredients:-
1can/260g Chickpeas
2-3 tbsp Tahini (sesame paste)
Lemon juice -from 1/2 lemon
Garlic, crushed- 2 cloves
Salt to taste
Water (2-3 tbsp as needed)
Olive oil - 1/4 cup
Summac for garnishing
Preparations:-
Place the chickpeas(with chickpeas water), tahini, lemon juice, garlic and salt into a food processor or blender and process until very smooth. Add water as needed to achieve a soft, spreadable consistency. Adjust seasoning with lemon juice and salt to taste. Put hummus in a serving bowl/plate, add fry minced/ground beef/mutton centre of the hummus and drizzle the olive oil over the top. Sprinkle with summac and serve.

For minced/ground beef...
100-250g minced/ ground beef/mutton
1/4 tsp arabis all spices
1/4 tsp cumin powder
1 tbsp canola oil
salt to taste
Fry minced/ground beef/ mutton with 1tbsp canola oil until dry. Add in 1/2 tsp all spices and salt to taste.

HOMMOS (Middle Eastern chickpea and sesame dip)

Hummus bi Tahina (Middle Eastern chickpea and sesame dip)

Hummus is popular appetizer, or meze, throughout the Middle East. Serve with grilled or toasted pita bread cut into wedges. Or use as a sandwich or wrap spread.

Ingredients:-
1 can (260g) Chickpeas
2tbsp Tahini (sesame paste)
Lemon juice-from 1/2 lemon
Garlic, crushed 2 cloves
Salt - 1/2 teaspoon
Water - 2-3 tbsp as needed
Olive oil - 1/4 cup
Parsley minced/ summac for garnishing
Preparations:-
Place the chickpeas, tahini, lemon juice, garlic and salt into a food processor or blender and process until very smooth. Add little water as needed to achieve a soft, spreadable consistency. Adjust seasoning with lemon juice and salt to taste. Put the hummus in a serving bowl/ plate and drizzle the olive oil over the top. Sprinkle with parsley/summac(I put sumac)and serve.
Variations-In Egypt they add in 1-2 teaspoons of ground cumin are usually added but I dont like that spicy taste and sprinkle with paprika for added color