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
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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
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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
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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.

Jordanian Mansaf By Deema Kitchen

Jordanian Mansaf

Ingredients:
* salt
* pepper
* 1 kilo lamb, cubed
* 1/4 cup semne
* 1 teaspoon mixed Arabic spices
* 2 onions, chopped
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Sauce Ingredients:
* 3 tablespoons cornstarch.
* 1/3 cup water.
* 3 cups yoghurt.
* very thin Arabic bread(sajj).
* 1/4 cup parsley, chopped.
* 5 cups cooked plain rice.
Preparation:
1. Saute the lamb in the semne, sprinkle some salt and pepper and 1/2 teaspoon spices.
2. When the lamb cubes are little bit browned, remove them from the pan and cook the onions until softened in the same semne.
3. Return the meat to the pan, sprinkle with the remaining spices, and cover with water.
4. Keep them until they boil, then cover and keep until the meat gets well-done(about 2 hours).
5. Remove the foam and drain off all but 1/2 cup of broth.
6. Stabilize the yoghurt by dissolving the cornstarch in the water then adding it to the yoghurt, slowly bring it to the boil, stirring in one direction only, reduce the flame and keep it uncovered for 3 minutes.
7. Pour it slowly into the pot of meat.
8. Add the parsley and keep it over very low heat for a few minutes to blend the spices.
9. Sprinkle some salt and pepper if you want, and add a bit more broth if desired.
10. Toast the bread by putting it into a hot oven for 2 minutes.
11. Arrange the bread on a large platter and cover with the rice.
12. Put the lamb pieces over the rice and pour the yoghurt sauce over all.
13. Garnish with lots of pine nuts.