Latest Middle Eastern Recipes | Eats - Your Good Food Guide

Resipi nasi beriani gam ayam

Thursday, August 26, 2010

Ingredient

(Hidangan untuk 10 orang)

* 2 cawan beras Basmati

* 500 gm ayam yang dipotong kecil setengah cawan susu

* 1 cawan yogurt

* 3 bij bawang

* 1 sudu halia dikisar

* 1 sudu bawang putih dikisar setengah cawan tomato puri

* 1 sudu serbuk cili hijau

* 1 sudu serbuk jintan

* 2 sudu serbuk masala

* 300 gm serbuk buah pelaga hijau secubi saffron

* 1 sudu serbuk ketumbar

* 2 sudu daun ketumbar

* 7 sudu minyak ghee garam secukup rasa

Method

1. Campurkan tomato puri, yogurt, pes halia, pes bawang putih, serbuk cili hijau, serbuk kunyit, serbuk jintan, serbuk masala dan garam. Kacau sehingga sebati.

2. Perapkan ayam dengan bahan tadi dan ketepikan selama tiga ke empat jam.

3. Panaskan minyak di dalam kuali dan tumiskan bawang sehingga keemasan dan naik bau.

4. Masukkan ayam yang diperap tadi dan masak untuk 10 minit.

5. Tambahkan empat cawan air ke dalam beras. Kemudian campurkan saffron dan susu.

6. Campurkan serbuk buah pelaga dan ayam.

7. Masak nasi pada tekanan suhu tinggi dan kacau.

8. Hiaskan dengan daun ketumbar dan hidangkan.

Terima kasih, Hotel Equatorial Kuala Lumpur.

Chicken Shawarma

Friday, September 04, 2009

This dish is similar to chicken kebab but if you make it right, it will be the tastiest youve ever had. Its not too heavy, as you will be eating it with pita bread instead of rice. It contains a lot of spices that are rich in antioxidants.

Recipe from Melia Hotel Kuala Lumpur.

Ingredient

Whole boneless chicken 2kg
Roughly chopped onions 100g
Turmeric powder 50g
Coriander powder and cumin powder, 40g each
Black pepper powder, white pepper powder and cayenne pepper powder, 30g each
Virgin olive oil 400g
Orange juice and lemon juice, 300g each
Lemon salt 20g

Method

1. Arrange the chicken in a baking tray and spread the onions in a baking dish.

2. Mix the turmeric, lemon salt, ground coriander, cumin, black pepper, white pepper and hot cayenne in a small bowl.

3. Sprinkle one tablespoon of this spice mixture on the sliced onions along with two tablespoons of olive oil.

4. Rub the remaining mixed spices all over the chicken with your fingertips.

5. Drizzle another four tablespoons of olive oil over the chicken.

6. Cover both onions and chicken and chill for at least four hours.

7. Prepare the barbecue on medium heat.

8. Brush the grill with oil and brush pita bread with two tablespoons of oil.

9. Grill the marinated onion slices until they become tender. You can grill the onion slices for four minutes on each side.

10. Put the chicken on the grill and wait until it is cooked (three minutes grilling on each side of the chicken).

11. Dont forget to grill the pita bread until some marks appear on the breads.

12. Transfer the chicken and onions to a cutting board and keep the pita bread warm at the same time.

13. In batches, stack several chicken slices and onion slices to be chopped.

14. Mix the chopped chicken and onion in a bowl. You can now eat it with the pita bread and if you want some side dishes, the Chicken Shawarma can be accompanied with tomato parsley salad and tahini sauce too.

By Zuhaila Sedek
22 August 2009

Fattoush Salad

Friday, September 04, 2009

This dish is perfect for sahur. You can prepare the salad before you go to bed and keep it in the fridge until sahur.

Recipe from Melia Hotel Kuala Lumpur.

Ingredient

Fresh tomato 500g
Cucumber 300g
Green pepper 100g
Chopped scallion 50g
Shredded Rommaine lettuce 200g
Chopped parsley 100g
Chopped mint leaves 5g
Toasted pita bread 100g. Once toasted, cut into cubes.

Method

1. Mix all the vegetables, herbs and bread together.

2. For the dressing, youll need an equal amount of olive oil and lemon juice (or mix to taste).

3. You can also season the salad with salt and black pepper.

4. Toss the ingredients with the dressing well. This dish serves four.

By Zuhaila Sedek
22 August 2009

Moutable

Tuesday, August 18, 2009

This Middle Eastern appetiser of spicy eggplant or aubergine dip is a crowdpleaser. This dishs creamy tahini and smokey aubergine whispers of tang and plenty of texture. Its wonderful with bread, crackers or on its own. Feeds four.

This recipe is provided by Chef Yusuf Gokdemir from Shangri-Las Barr Al Jissah Resort & Spa in Muscat.

Ingredient

500g of eggplant
150g of tahini paste
35g of lemon salt
30g of olive oil

Method

1. Firstly, puncture the eggplant using a knife. Then, place the eggplant on a gas stove and roast till skin is burnt. Put it aside to cool so its easy to remove the skin.

2. Once the burnt skins removed, put it in a blender and add the remaining ingredients, except the olive oil. Blend slowly and add olive oil until the mixture is combined.

3. You may choose how smooth you want the mixture. I personally prefer it coarse, which gives the dish texture.

Good to know:
Middle Eastern tahini paste is basically a paste made of hulled, lightly roasted, ground seeds used in cooking.

Tips:

Tahini paste can be bought in good supermarkets or specialised delicatessen.
Its also a terrific substitute for peanut butter when spread on toast!
If you dont have the lemon salt, you can use normal salt but you might lose the whispers of zest. Id try a tiny pinch of grated lemon grind as substitute.

by Su Aziz
1 August 2009

Marak Saluna

Monday, August 17, 2009

This dish, from what I tasted and experienced, is an Arabic version of a tomato-based sauce. Except this ones a little more spicy.

Its vegetarian and wonderful with rice and breads. A friend experimented this sauce with pasta. It works. This feeds four people.

This recipe is provided by Chef Yusuf Gokdemir from Shangri-Las Barr Al Jissah Resort & Spa in Muscat.

Ingredient

60g of tomatoes, chopped roughly
40g each of onion and garlic
100g each of carrot, baby marrow, cauliflower, eggplant, cubed
40g of fresh corander
a pinch of saffron
20g each of ghee and corn oil
20g of omani spice mix, sautee cinnamon, coriander, clove, cardamom and cumin and blend to powder for this mix.
20g of coconut powder

Method

1. Firstly, sautee the onion and garlic in ghee and corn oil. When brown, add in the vegetables.

2. Cover and let it sautee in medium heat for around 15 minutes. Let the juices simmer. Should it be too dry, add a little water.

3. Just before serving, add in the coconut powder.
coconut powder.

by Su Aziz
1 August 2009

Baba Ganoush

Wednesday, August 06, 2008

Ingredient

a large eggplant, whole

quarter of each red, green and yellow paprika or bell peppers

juice of half a lemon

salt to taste

2-3 tbsp of olive oil

Method

1. Dice the bell peppers finely and put aside.

2. On the open fire of your stove, grill the eggplant evenly.

3. Grill until the eggplant is as charred as this!

4. Then under running water, peel off the charred skin of the eggplant.

5. Dice up the grilled eggplant.

6. Mix the diced eggplant, bell peppers, salt, lemon juice and olive oil.

7. Mash it all up.

8. Finally, serve it up with lightly toasted pita bread and savour the smokey, lemony and subtly creamy dip. It is perfect as a light lunch or snack. Couple it with fragrant rice and kebabs, and youve got a full blown meal!

A tip: Iif you think the smokey flavour of the grilled eggplant overpowers the delicate flavours of olive oil and bell peppers, you can boil the eggplant. Iit can be done within minutes. Simply peel off the skin after.

source: SIX, NST - 2nd August 2008.