Arab Chickpea Soup Rcipe by Deema Kitchen

Arab Chickpea Soup Rcipe

Ingredients:
* 1 cup chickpeas, soaked in water overnight, then drained
* 8 cups water
* 1 tablespoon olive oil
* 2 medium size onions, chopped
* 8 cloves garlic, chopped into small pieces
* 1 small hot pepper, finely chopped
* 1/2 cup finely chopped coriander leaves
* 2 teaspoons salt
* 1 teaspoon pepper
* 1 teaspoon ground mustard seeds
* 1/4 cup lemon juice
Read More
Preparation:
1- Place chickpeas and water in a saucepan and bring to boil. Cover and cook over medium heat for 1 hour.
2- In the meantime, heat oil in a frying pan; then stir-fry onions, garlic, and hot pepper until they begin to brown.
3- Add frying pan contents with the remaining ingredients to the chickpeas.
4- Cover and cook over medium heat for 1 hour or until chickpeas are well-cooked. Serve hot.

Chicken Breast (Sidreyat Al Dajaj) by Deema Kitchen

Ingredients:
* 2 chicken breasts (skinned)

Chicken Breast (Sidreyat Al Dajaj)

* 2 tablespoons rice flour
* 1 teaspoon ground cardamom
* 5 cups milk
* ground cinnamon for decoration
* 1 cup sugar
* 2 tablespoons rose water
Read More
Preparation:
Boil the chicken breasts until well-cooked.
Remove the bones from the chicken.
Put the chicken in a food blender with 1 1/2 cups of milk and the cardamom.
Blend thoroughly then strain through a fine mesh metal sieve.
Sweeten the remaining milk.
Add the rose water and bring to a boil over low heat.
Add the blended chicken to the milk and stir.
Add the rice flour, stirring constantly until the mixture thickens.
Pour the mixture into a dish and leave aside to thicken.
Sprinkle with ground cinnamon, and place in the refrigerator to cool.

Chicken & Rice Skillet (Kabsa) by Deema Kitchen

Ingredients:
* 1/4 cup butter or margarine

Chicken & Rice Skillet  (Kabsa)

* 1 (2-1/2 to 3-lb.) chicken, cut up
* 1 large onion, chopped
* 5 garlic cloves, minced
* 1/4 cup tomato sauce or puree
* 2 medium tomatoes, chopped
* 2 medium carrots, grated
* grated peel of 1 orange
* 3 whole cloves
* 2 cardamom pods or 1/2 tsp. ground cardamom seeds
* 1 cinnamon stick
* Salt and freshly ground pepper to taste
* 3 cups chicken broth
* 1 cup long-grain rice
* 1/4 cup raisins
* 1/4 cup toasted sliced or slivered almonds
Read More
Preparation:
Melt butter or margarine in a large skillet. Add chicken pieces.
Sauté until onion is tender. Stir in tomato sauce or puree.
Simmer over low heat 1 minute to blend flavors.
Add tomatoes, carrots, orange peel, cloves, cardamom, cinnamon stick, salt and pepper.
Cook 1 minute. Add broth. Return chicken pieces to skillet. Bring to a boil. Reduce heat and cover.
Simmer over low heat 30 minutes. Stir rice into liquid between pieces of chicken.
Or remove chicken, stir in rice, then return chicken pieces to skillet. Cover.
Simmer 30 minutes longer or until rice is tender.
Garnish with raisins and almonds.
Makes 6 to 8 servings.