Tag Archives: dinner

Vermicelli Rice and Baked Chicken

I made Vermicelli Rice and Baked Chicken for lunch yesterday.

The Vermicelli Rice goes really well with curry and I used this spice rub for the baked chicken which I originally posted about here a few years ago.  I like to use it mainly for baked chicken, grilled salmon, or lamb roast.

Okay on to the recipe…

Vermicelli Rice

1 cup of uncooked vermicelli noodles

2 cups of uncooked basmati rice

2 tablespoons corn oil

Directions:

Prepare the basmati rice according to my recipe  “How to Cook Basmati Rice”

While you are waiting for the water to boil for the rice you can prepare the vermicelli.  In a wok, heat the corn oil and add the vermicelli noodles.

Lightly stir the noodles until they turn a dark golden brown.  Remove from heat and set aside.

When the water boils and you are ready to put the rice in also add the fried vermicelli.

Boil for 5 minutes and then drain.  Put back in the pot and keep warm until ready to serve.

Baked Chicken

Ingredients:

1 kg (2 pounds) whole chicken

1 medium tomato cut into half

1 medium onion quartered

3 cloves of garlic left whole

salt and pepper

spice mixture

Directions:

Wash and pat dry the chicken.  Season the tomato, onion, and garlic with salt and pepper.  Stuff this into the chicken.

Prepare the spice mixture and rub it all over the chicken.

Bake in a 350F oven for 1 1/2 hours or until done and tender.

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Kefta and Arayes

The other night I was in the kitchen making Arayes.  My kiddos kept on coming into the kitchen wondering what I was making and when I told them they were totally surprised that I knew how to make it.  They all asked me why I didn’t make them before (it has been well over 8 years?…Wow a really long time!)  and I told them that I totally forgot about it until I got a request via Facebook for the recipe.

This makes a really nice light lunch and dinner when served with a soup and some hummus and grape leaves.  You must really serve this along with hummus so don’t forget!  On to the recipe…I hope that you like it!

Arayes (A-ra-yes)

Ingredients for Kefta: 

(adapted from Kofta Kebabs http://allrecipes.com/recipe/kofta-kebabs/Detail.aspx)

 ½ kg (1 pound) ground lamb or ground chicken

1 small onion, chopped

2-4 cloves garlic, chopped (up to you how much you like)

¼ cup chopped fresh parsley (you can use up to ½ cup)

1 tablespoon ground coriander

½ tablespoon ground cinnamon

1 teaspoon ground cumin

1 teaspoon salt

½ teaspoon ground allspice

¼ teaspoon cayenne pepper

¼ teaspoon ground ginger

¼ teaspoon ground black pepper

*-*-*-*-*-*

½ cup of corn oil

12  fresh pieces of small (6 inch diameter) pita bread (the thin kind)

Make sure that the pita bread you use is fresh because if it isn’t it will be quite difficult to separate into halves.

Directions:

Place all of the kefta ingredients in a food processor and mix until smooth.  Set aside.

 Open up each of the pita bread so that it forms two halves.

 Take about ¼ cup (maybe a little less) of the kefta mixture and thinly spread it on one side of a pita half.  Place other half of the pita on top and press down so that it sticks together.  Set aside.

 

Note:  you need to spread the kefta thinly so that it will cook evenly and quickly.  If you spread it on thickly it might be undercooked when the bread has turned a golden brown.

Do this with the remaining kefta mixture and pita bread.

Once you are finished with all the pita bread, you can either lightly pan fry the Arayes or you can grill them.

If you are pan frying, you will need to cook on very low heat.  If you are grilling the Arayes, then you will need to place the grill on the highest level from the coals.  I much prefer grilling them because you will get that nice smoked flavor.

Lightly brush the Arayes on each side with the corn oil and place on either the frying pan or the grill.  When I cooked them this time I didn’t brush the outside of the pita with oil.  I had just added a teaspoon of oil to the pan and pan fried them that way.

 Cook until the bottom side is a nice golden brown color.  Flip it over and cook the other side the same way.

Once done place them either in a hotpot or on a large platter covered with a clean kitchen towel to keep warm.

Serve with Laban Up, hummus, stuffed grape leaves, and a nice soup.

Enjoy!

Serves 5-6

Print the recipe here.

How to Cook Camel Meat…

Hello all,

I have only had camel meat three times in my life, twice was at a bedouin family’s wedding in Al Ain and the other was at a party at my sister-in-law’s house.  To me it tastes just like lamb…but it isn’t fatty like lamb meat.  The way that the camel meat was cooked when we had it at the wedding was quite delicious and hard to forget the succulent taste and the tenderness of the meat.

The best camel meat to use for cooking is from the younger camel because the older the more tougher.

Well, to tell you the truth I have not cooked camel meat at my home but for the purpose of this post I will use lamb meat which is the same method used for cooking camel meat.  The way that I am cooking this meat is the same way the meat (lamb, chicken, camel) is prepared when making it for special occasions (wedding parties and Eid).

This is just a basic recipe.  You can adjust the seasonings and add others to your liking later on.  Okay, on to the recipe…

Fried lamb layered over Lentil Hashwa and Yellow Rice

Ingredients:

2 kg, or more, of camel meat best if it is a whole piece like a roast or cut into big chunks like in the picture above

1 tablespoon tumeric powder

2 dried black lemons (loomi)

1 1/2 teaspoons black peppercorns

8 pods of green cardamon, crushed

1 teaspoon of whole cloves

1 large piece of cinnamon bark

3 bay leaves

1/4 cup of salt (to be added towards the end for flavoring)

oil for frying

Directions:

In a large pot, add about 2 tablespoons of corn oil.  Heat it up and lightly brown the meat to seal in the juices.

After the meat has that nice golden color add the tumeric, dried lemons, peppercorns, cloves, cinnamon, cardamon, and bay leaves.  Add enough water to cover the meat.  Bring it to a rolling boil, lower the fire/heat so that it simmers, and cover the pot.

Cook it this way for about 1 hour and then add the salt.  Keep simmering until the meat becomes tender.  Take the meat out of the pot and set in a colander to drain.  At this point, you can save the stock to prepare some rice.

You will now need to lightly fry the meat.  So add enough oil to a wok or deep-sided frying pan, heat it up and carefully add the meat.  Be careful because it is going to splutter.  You just want to lightly fry the meat until it gets a nice golden color.  Remove it from the oil and let it drain on a plate lined with paper towels.

That’s it!  This is then layered over rice such as Yellow Rice and Lentil Hashwa (recipe for the Hashwa is upcoming!).