Category Archives: Beef

Harees…new recipe variation

Fasting for Ramadan 2013 starts tomorrow and my daughter and I have been doing food prep this past week.   Yesterday we filled about 250 samboosas and then froze them.  So we are good to go for a few weeks, InshaAllah (God Willing).

A daily Ramadan staple is Harees.  I only ever cook it during Ramadan.  It is tasty and filling and a great thing to have for suhoor.  The original recipe uses wheatberries which is locally called “harees”.  It is a thick porridge made with a few simple ingredients:  wheatberries, choice of meat, water, salt, pepper, and cinnamon.

I met a lady, originally from Iran, now living here in the UAE who once told me that she made Harees using Quaker oatmeal and nobody knew the better of it.  I was intrigued because when I make it, it takes forever and her way sounded much easier.  I never followed through with her suggestion until about 3 weeks ago when another lady on a Facebook group that I am on, shared her recipe for Harees and it included oatmeal…so I had to try it!  It was so easy and tasty to make…even my husband liked it and could not tell the difference until I told him!

So here it is…easy peasy:

Harees Using Quaker Oatmeal

1 kg (2 pounds of meat of your choice) you can use lamb, beef, or chicken.  Note:  if you use beef, I suggest it be 1/2 kg  or one pound.  When I first made this recipe I used 1kg of beef and the harees came out a darker color than usually…it was still very tasty but not so good looking.

3 cups of Quaker oatmeal

1 small onion, chopped

1 small stick of cinnamon

1.5 liters (6 cups of water)

1 tablespoon of salt

1/4 tsp of black pepper

1/2 tsp of cinnamon powder

1/4 to 1/2 cup of melted butter

Directions:

In a large pot, add the meat of your choice, the chopped onion, cinnamon stick, and water.  Bring to a boil and cook until very tender.

Remove meat/chicken…debone if you have to…and then place into a food process and blitz for a few seconds until shredded.  Or you can finely chop the meat/chicken.

Using a strainer, drain the stock into a large pot.  Add the shredded meat/chicken, the 3 cups of Quaker oats, salt, pepper, and cinnamon.  Stir using a whisk.  Add more water if necessary by the cupful.  Bring to a boil and check every 5 to 10 minutes.  Stir each time you check on it.  Add more boiling water if necessary.  Cook for about 40 minutes.  Add the melted butter, stir and then serve.

(Note:  Make sure you stir the Harees every few minutes because it will stick to the pot and become an awful burned mess!)

Thank you Fatema for sharing the recipe 🙂

Marak Laham, Salona Laham, Meat Stew

This delicious stew is a regular lunch staple at my home.  I use lamb because this is preferred by us at home and when I cook with lamb the meat is more tender.  You could use beef if you wish but here in the UAE the beef available never cooks tender no matter what method I use to cook it.  It always turns out chewy and stringy.  

The stew is very versatile in that you can cook it with or without vegetables and you can make it is thick or thin as you like.   It can be served with plain white rice or flat bread. 

I finally got around to taking pictures and uploading them.  Much more pleasing to the eye and you will know what the end product will look like!  I will try do that to all the new recipes I post from now on, InshaAllah.

 

2 cups of chopped purple onions

2-3 cloves of minced garlic

1-inch cube of ginger, grated

2 cups chopped tomatoes

1 medium-sized capsicum (green bell pepper) chopped

½ cup finely chopped parsley

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¼ cup corn oil

1 kilo lamb stew meat with bone, cubed into 2-inch piecesDSC00032

1 ½ teaspoons Madras Curry powder

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1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon ground loomi aswad

½ teaspoon ground cardamom

½ teaspoon ground cinnamon

¼ teaspoon ground red kashmiri chili powder

2 cubes of Maggi Chicken stock

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1-2 green chilies, whole

1 loomi aswad (dried black lemon), whole

¼ cup tomato paste

1 ½ liters of water (about 6 cups)

* Potatoes, calabaza squash, zucchini, okra, carrots (see the star below)

Salt to taste

In a medium-sized cooking pot, heat the corn oil.  When hot add the chopped onion.DSC00031

When the onion is translucent, add the lamb cubes.  Stir often and sauté the lamb until it is nicely golden brown on all sides.

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Add the minced garlic and grated ginger.  Stir to mix.

Add the chopped tomatoes and all of the ground spices.  Mix together and sauté until the tomato becomes very soft (like a mushy consistency).

Add the capsicum/bell pepper and the chopped parsley.  Stir.

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Add the tomato paste and water.  Stir.

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Add the green chilies and the whole piece of loomi aswad.

Bring the stew to a boil and then lower the flame to very, very low.  Let the stew simmer, covered, for 1 ½ hours or until the lamb is tender.

After the lamb is tender, the liquid level should be at half the pot.  At this point you will need to add more water or boil until the liquid level is half of the pot.

* You can now add your vegetables.  For my large family, I will usually add 3 large potatoes.  Each potato is quartered and added to the pot after the lamb becomes tender.   If you wish to add a mixture of vegetables you can use:

                1 large potato, quartered

                1 carrot cut into 1 ½ inch chunks

                1-2 small squash

                Potatoes and carrots are the usual combinations though that I have

                seen.

If you add vegetables to your stew, you will need to add approximately 30 minutes to the cooking time.

After adding the vegetables, bring the stew to a soft boil and after 10 minutes, taste and adjust for salt.  When I cook with potatoes I will add an additional 1 teaspoon of salt (but this is for my family).  Softly boil for an additional 20 minutes or until the potatoes are soft.

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Your stew is now ready to enjoy!  Serve with plain Basmati rice or Khobuz Irani (if you are in the UAE) and a nice green salad made from a mixture of local-grown greens!

Fried Kabab Patties

This untraditional kabob recipe was something I tried out during this Ramadan 2008. It is untraditional in the sense that these kabobs are not grilled but rather fried. These kababs are really easy to make. They are absolutely delicious and very filling. Try having these with Laban Up, yogurt for dipping, and a small salad. Yummy!

Kabab Urouq

Step One:
2 cups of flour
1 tsp of yeast
1/4 cup of warm water
1 tsp of sugar
1 tsp of flour

In a large bowl, add the flour and set aside.
In a small bowl, add the warm water, yeast, sugar, and flour. Mix well and keep in a warm place for about 20 minutes. The yeast mixture will be ready when has risen by about an inch.

Now it is time to add the yeast mixture to the flour. Slowly add in the water. Your batter should be very thick. If it isn’t thick you can add flour by the tablespoon until it is very thick.

Set aside the flour mixture in a warm place for 30 minutes.

Step 2:
1/2 cup finely chopped onion
2 cloves of grated garlic1
/2 cup finely chopped tomato
1/2 cup finely chopped bell pepper
1 bunch of finely chopped cilentro (kuzbara)
1/4 cup of grated carrot
1/4 cup of grated potato
500 grams (1 pound) of minced beef or lamb or chicken or 3 cans of tuna
1 egg

Add all of the above ingredients in a large bowl and mix very well. (I use my hands). Keep this mixture aside until the batter has risen.

Step 3:
Now it is time to add the vegetable and meat mixture to the batter. Mix it very well.

Heat a wok or deep frying pan with enough oil to fry.

You will need two dinner (tablespoons) to make the kabobs. With one spoon you will scoop up the kabab mix and the other spoon will be used to scoop off the kabab mix into the oil.

Fry the kababs on low heat to cook the inside and then turn the heat to medium to brown the outside. This takes about five to seven minutes to cook one batch of kababs. Drain on paper towels and keep warm.

This recipe makes about 50 kababs. Any leftovers can be microwaved the next day and they are still delicious!

Enjoy!