http://www.coolinarika.com/tag/arapska-kuhinja/?page=3

FalafelPriprema

Sastojci

Broj osoba:4 osobe

 1/2 kg patuljastog graha ( potopljenog u vodi oko 24 h )  1 crni luk  1 manji krompir  1 kasicica mljevenog korijandera  1 kasicica mljevenog kima   so   biber  1 kasika brasna ( najbolje je staviti ostro )  2 kasicice sode bikarbone

Vrijeme pripreme:60 min

1. 1

Ocijediti grah.U blenderu sjediniti sve sastojke osim sode bikarbone.Ostaviti smjesu da se odmara oko 3 sata.

2. 2

Nakon 3 sata, dodati sodu bikarbonu i oblikovati kuglice velicine oraha.Prziti u dubokom ulju.Najbolje je vaditi ih supljikavom kasikom i stavljati na salvetu da se odstrani visak ulja.

3. 3

Jedu se uz humus i arapsku salatu ili se grickaju same :)

Posluživanje

Idealne kuglice za sendvice.

Arapski kruh

Priprema

Vrijeme pripreme:240 min

Sastojci

Broj osoba:6 osoba

 2 kasicice suhog kvasca  1 solja tople vode  3 solje brasna  1 kasicica soli

1. 1 Dobro umijesiti tijesto i ostaviti ga na toplom oko 3 sata.Zagrijati rernu na 200 stepeni.

2. 2 Podijeliti tijesto na 6 jednakih dijelova i napraviti loptice.Svaku lopticu oklagijom razvaljati i napraviti veci krug.

3. 3 Peci 10 minuta na nepodmazanom plehu.

Arapski hleb s nadevom od mesaSastojci

Broj osoba:

4 – 6 osobe

Za tijesto: 1 svježi kvasac ½ žličice šećera 50 ml vode 500 g Pšeničnog glatkog brašna tip 550 Podravka Saznaj više na namirnici podravka.hr 3 jaja 3 žlice ulja ¼ žličice papra ¼ žličice zdrobljenog kumina sol Za nadjev: 3 žlice ulja 250 g luka 800 g mljevene junetine ili teletine

2 žličice soli 500 g poriluka 2 žlice tahinija (50 g) 2 žlice jabučnog octa ¼ žličice papra 50 ml vode

Priprema

Vrijeme pripreme:80 min

Težina:Srednje zahtjevno

1. 1

Kvasac natrgajte na komadiće, pošećerite, prelijte vodom i stavite na toplo da se diže 5-10 minuta.

2. 2

U dublju zdjelu stavite brašno, dodajte jaja, ulje, kvasac, papar, kumin i sol. Dobro promiješajte električnom miješalicom. Dodajte preostalih 50 ml vode i miješajte dok ne dobijete čvrsto glatko tijesto.

3. 3

Tijesto prekrijte krpom i stavite na toplo da se diže oko 1-2 sata.

4. 4

Na zagrijanom ulju popecite sitno narezani luk do zlatnožute boje. Dodajte meso, 1 žličicu soli i pecite na srednjoj vatri uz povremeno miješanje dok meso ne dobije lijepu smeđu boju. Po potrebi mu dodajte nekoliko žlica vode. Popečeno meso stavite sa strane da se malo ohladi.

5. 5

Poriluk očistite, operite, narežite na kolutiće i umiješajte u meso.

6. 6

U tahini dodajte ocat, papar, preostalu žličicu soli, vodu i dobro promiješajte, pa umiješajte u meso.

7. 7

Tijesto razvaljajte u krug i stavite u pobrašnjeni pleh za pizzu (Ø 33 cm). Po tijestu rasporedite meso i stavite ga peći u prethodno zagrijanu pećnicu na 180°C 25-30 minuta.

Posluživanje

Poslužite toplo uz kiselo mlijeko.

Savjet

Kruh možete napraviti i u manjem kalupu, ali tako da mesni nadjev potpuno pokrijete tijestom. Pospite ga sjemenkama maka.

“Batbouts(extra-mini arapski kruscici)!” Priprema

Sastojci

Broj osoba:

5 osoba

POTREBNO: 350gr brasna 270ml vode(mlake) 1mala kas. soli 1 velika kas. germe kvasac je to

Fal

Vrijeme pripreme:15 min

Težina:Jednostavno

1. Zamjesite od ovih sastojaka tijesto.i odmah ga podjelite u dvije kugle.pa svaku od njih razvaljajte oklagijom tanko(4mm).pa izdubljujte exstra-mini krugice sa casom promjera(5cm).redajte male kruscice na platu s krpom, i tako redom kruzite dok sve neutrosite.kada ste zavrsili, pokrijte kruscice krpom, i pustite ih da stoje tako 1h.teflonsku tavu ugrijte na tihoj vatri sa malo ulja, pa stavljajte kruscice.cim primjetite da se kruscici podu dizati, preokrecite ih.uz pecenje, dodajte po potrebi malo ulja, i tako redom dok ih sve nepopecete.sluzite ih odmah vruce!

Posluživanje

“Batbouts se tradicionalo sluze uz maslac, med ili sir!”

Crni hleb sa kukuruznim i sojinim brašnomSastojci: ZA 100 g, 250 g crnog pšeničnog brašna, 125 g kukuruznog brašna, 50 ml mleka, 250 ml

vode, 1 kašičica soli, 1 kašika šećera

Priprema

Razmutiti kvasac sa mlakim mlekom i šećerom i ostaviti da nabubri. Pomešati sve tri vrste brašna i so, dodati kvasac i mesiti testo uz dolivanje mlake vode, da bi se umesilo glatko testo.

Ostaviti testo na toplom mestu da se udvostruči, zatim ga premesiti, formirati veknu, staviti u tepsiju i ostaviti da odstoji još 10-ak minuta.

Peći hleb u rerni zagrejanoj na 220 stepeni oko 30 minuta.

Kajzerice sa susamomSastojci: 1/2 l mleka, 200 g domaće masti, 1 kg brašna, 1 kesica suvog kvasca, susam, so

Priprema

U lonac staviti da se mleko zagreje, dodati razmućenu mast i kvasac. Ostaviti da odstoji i kvasac nadođe.

U brašno staviti kašiku soli i dodati nadošli kvasac i zamesiti testo, pokriti ga salvetom i ostaviti da odstoji dok se ne udvostruči.

Testo staviti na dasku za mešenje testa posutu brašnom, pa ga izmesiti i podeliti na 30 loptica.

Pleh namazati masnoćom, svaku lopticu uvaljati u susam pa poređati u pleh i pustiti na toplom da se odmaraju 1/2 sata.

Peći u zagrejanoj pećnici, na umerenoj temperaturi. Služiti tople.

Lepinje sa kimomSastojci: 1 kg ražanog brašna, 100 g kvasa, 20 g kvasca, 1 kašičica kima, 2 kašike soli; Za

ukrašavanje: 1 kašika kima, 1 kašika krupne soli

Priprema

Prosejte na dasci za mešenje polovinu količine brašna. Kvas razmutite sa vodom, dodajte razmrvljeni

kvasac i pomešajte sa brašnom pa ostavite pokriveno salvetom da odstoji preko noći na sobnoj

temperaturi.

U testo sutradan umešajte so, kim, ostatak brašna i onoliko vode koliko je potrebno da zamesite glatko

testo (približno litar). Tucite testo varjačom dok se ne naprave mehurići. Rernu zagrejte na 200 stepeni.

Testo podelite na šest delova.

Od svakog razvucite testo i formirajte ga u obliku pogače prečnika 23 cm, navlažite površinu vodom,

narežite nožem i pospite kimom i krupnom solju, pa pecite u plehu posutom brašnom oko pola sata.

KlajsteroneSastojci: 1/2 kg brašna, 1/2 l vode, 1/2 l ulja, 100 g šećera u prahu, 1 kašičica cimeta

Priprema

Stavite vodu da prokuva. Pre nego što provri, kada se pojave mehurići, sipajte brašno stalno

mešajući. Napraviće se gusta smeša.

Stavite masu na mermernu ploču prethodno namazanu uljem. Dobro mesite i stalno razvijajte

testo oklagijom dok ne postane meko i elastično.

Isecite štapiće debljine prsta i dužine 20 cm. Spojte ih u krugove.

Ugrejte ulje i pržite venčiće da postanu hrskavi. Dobro ih ocedite i uvaljajte u šećer u prahu

pomešan sa cimetom. Služite tople.

Mađarska slana pitaSastojci: 4 jaja, 1 čaša jogurta, 1/2 čaše ulja, 200 gr sira, 1 prašak za pecivo, 16 kašika brašna, so

Priprema

Umutiti 1 jaje, jogurt i ulje. Dodati prašak za pecivo, so i brašno.

Ovu smesu izručiti u podmazan pleh. Izravnati smesu i preko nje preliti umućena preostala jaja sa sirom.

Staviti da se peče na 200 stepeni oko 20 minuta.

Spiced chickpea kebab Ovo vegetarijansko jelo moze biti glavno jelo, prilog a moze biti i ukusna uzina.

Priprema

Težina:Jednostavno

1. 1

 

Preko noci leblebiju ostaviti u vodi

2. 2

 

Leblebiju ocijediti i ostaviti da se osusi.

Sve sastojke dobro promijesati u blenderu, da se dobije jednolicna masa, po potrebi dodati jos malo brasna.

3. 3

 

Vaditi kasikom i prziti na vrelom ulju sa obadvije strane dok ne porumeni.

4. 4

 

Staviti na papirnu salvetu da upije suvisnu masnocu. 

Sastojci

 1 Solja Leblebije  1 glavica Crvenog luka  1 kom Paradajza  1/2 solje Graska  1 kom Crvene paprike  50 gr. Brasna  1 cajna kasika Praska za pecivo  1cajna kasika Soli  1/2 Cajne kasike Kumina  1 Supena kasika Svjezeg koriandera  1 kom Jaja   Ulje za przenje (Kokosovo ulje)  1 Cajna kasika Baharata

Egyptian Cuisine

Fried Kofta

Ingredients

1/2 kg of minced meat 1/2 cup of finely chopped parsley 1/4 cup of chopped dill 1 medium sized chopped onion 1 whipped egg 1/2 cup of flour 1/2 cup of breadcrumb vegetable oil

a pinch of all spices Salt and Pepper

Mix well grated onion, chopped parsley and dill with minced meat using your hand and season with all spices, salt and pepper. Make meat mixture into round or oval shaped pieces (kofta). Mix flour and breadcrumbs in a dish or bowl. Put beaten egg in a bowl. Dip each kofta piece into egg then into flour and breadcrumbs mixture. Repeat with the rest of kofta pieces. You may need to refrigerate kofta pieces for an hour before frying to become firm. In a skillet, heat oil over high heat. Deep-fry kofta on both sides until golden brown. Take out of oil and drain on kitchen paper.

Cammounia

Ingredients

500-600 g Beef,cubes 1 chopped medium onion 1/2 tsp of crushed garlic 1 tbsp of margarine 2 tbsp of vegetable oil 2 medium-sized tomatoes 2 tbsp of tomato paste 1 tbsp of cumin salt and pepper

Remove all fat from meat cubes and wash meat cubes well and drain.In a deep pan, heat oil and margarine over medium-high heat and add onions stirring constantly until yellow. Stir in garlic for about 1 minute.Add meat cubes and leave for about 10 minutes until onions and meat become brown, stirring occasionally. Add tomato paste, salt and pepper and stir. Leave to cook for another 10 minutes.Blend tomatoes in a blender with 2 tbsp water and add to meat. Add 1 cup water to pan and bring to boil.Cover pan, reduce heat and leave to simmer for about 45-50 minutes or until meat is done, adding water frequently. Add cumin and stir once. Serve immediately with plain rice

Dawood Pasha

Ingredients

1/2 kg of minced meat 1 grated onion 1 small chopped onion 4-5 tomatoes 1 tbsp of tomato paste 3/4 cups of vegetable oil 1/4 tsp of all spices 1/4 tsp of cinnamon salt and pepper

Mix well grated onion with salt, pepper, all spices, and cinnamon and mix onion well with minced meat.Make minced meat into small balls.In a medium non-stick pan, heat 4 tbsp of oil over medium heat. Fry meatballs in oil on all sides for about 3-4 minutes. Take off heat and set aside. Blend tomatoes in a blender with ¼ cup water. Dissolve tomato paste in a cup of water. In a small saucepan, heat ¼ cup oil over medium heat. Add chopped onions stirring frequently until golden. Add blended tomatoes, tomato paste, salt and pepper. Reduce heat and simmer for 15-20 minutes. Add meatballs and leave to cook for another 15-20 minutes. v In a small skillet, heat 2 tbsp of oil over medium heat. Stir in crushed garlic until just golden. Pour oil and garlic immediately into tomato sauce with meatballs. Serve right away in a serving bowl. You can sprinkle ground dried mint on top to add flavor.

Egyptian Fattah

Ingredients

2 kg of lamb,beef, or veal cubes 3 cups of rice 8 loaves of egyptian bread 3 tbsp of minced garlic 1 cup of vinegar 7 and 1/2 tbsp of margarine 2 tbsp of tomato paste 2 arabic gum 3 cardomin 4 and 1/2 cups of water salt and pepper

To prepare the meat, wash it under running water and soak it in a bowl with cold water, ½ cup salt and ½ cup vinegar for 10-15 minutes then wash again well under running water. In a deep pan boil meat until tender. Strain and reserve 5 cups of meat broth. Wash rice well under running water and drain.In a deep pan melt 2 ½ tbsp margarine. Add 2 Arabic gum and 3 cardamoms, and stir for 2 minutes. Add rice and stir for another 2 minutes.Add salt and 4 cups water and cook until water is absorbed. Cover and move to low heat and cook for 25 minutes.In a small saucepan heat and stir 2 tbsp margarine and garlic until golden.Add tomato paste and stir. Add ½ cup water and ½ cup vinegar. Heat until boiling.Cut bread into bite size squares and put in a large metal baking dish. Add 3 tbsp margarine, heat and stir until light brown.Add gradually 5 cups meat broth and ¾ cup sauce and stir until bread is very soft.To prepare the fattah, spread rice over bread layer in baking dish to make another layer (4 cm thin). Sprinkle some sauce over rice then place in oven at medium heat (180 C) for 10 minutes. Remove from oven and add meat cubes. Serve in the same baking dish. Serve remaining sauce in a seperate bowl

Turkish Food

Turkish Forest Kabab

Ingredients

1 kg of lamb meat 100 g of margarine 1 thinly chopped onion 1 tbsp of flour 1 chopped carrot 1 minced sheaffennel 1 tbsp of dried thyme 4 potatoes 2 sliced tomatoes 100g of fresh chilis 1 glass of refined oil 4 glass water 1 teaspoon salt

Melt margarin in a saucepot. Add lamb meat and fry for 5-10 minutes. Add onion and fry for 2 minutes. Add flour, water, salt and close pot cover. Cook for 30 minutes. Add carrot and cook for 30 minutes more. Fry potatos. Place meat first in service plate and add fried potatos. Sprinkle thyme and fennel. Place tomatoes and green pepper. Put into owen and wait for 5 minutes before the service.

Turkish Grilled Meat Rissole

Ingredients

750 g of meat 1/2 clove of skinned garlic 150 g of animal fat 3 slices of bread, placed in 60 g of milk 1 egg 1 teaspoon salt 1 spoon black pepper

Put garlic in a big bowl and add meat, animal fat, bread, salt, black pepper and one egg. Mix and frequently knead for about 10 minutes. Heat grill oven. Divide knead meat to egg size. Fit meat over skewer, wet palm and press by palm and fingers properly and distribute meat over skewer. Place skewers onto grill oven. Grill both sides within 4-5 minutes. Take off grilled meat into heated plate. Grey Mullet

Ingredients

1 kg grey mullet Salt 2 lemons 4 onions Black pepper Bay-leaf 4 tomatoes 1 tbsp butter 1 sheaf of parsley

Take the grey mullet, wash it and drain it. Squeeze a lemon and add lemon juice and salt to the fish and wait for 30 minutes. Chop 2 onions and add to the 1 litre of water. Squeeze another lemon and add water with bay-leaf. Boil for 30 minutes. Add grey mullets and boil for 15 minutes. Chop 2 more onions. Melt butter. Add onion to fried butter and stir for few minutes until it turns pink.

Place boiled grey mullets on owen bowl. Add fried onions with butter. Chop tomatoes in 2 pieces and add to bowl. Sprinkle salt and black pepper. Cook bowl in owen temperated 210 C' for 12 minutes. Garnish with parsley before the service.

Green Beans with Olive Oil

Ingredients

750 g of fresh beans 1 onion 100 g olive oil 1 tsp salt 1 tbsp sugar 2 peeled tomatoes

Cut off the edge of bean and take off the string of bean-pod. Wash properly and strain by perforated skimmer. Pour fresh bean into the dish pot harmoniously. Add olive oil, salt, sugar and onion. Cook over low heat for 20 minutes.Add water and cook for 70 minutes. Add tomato and cook for 20 minutes.

Turkish Pizza (Lahmacun)

Ingredients

250 g sheep meat 75g sheep fat 2 chopped onions 3 tbsp chopped parsley 1 tbsp salt 1 tbsp red pepper

dough 250g flavor 10g yeast 1 tsp salt 150 g of water 30g milk 1 tsp salt 1 peeled, chopped tomato

Mix onion, and parsley in a big tray and add minced meat, sheep fat, salt, tomato and bitter red pepper and mix this mixture properly. Place the ingredients into a tray. DOUGH : Add yeast and salt to water in a bowl. Mix for 3 minutes. Add flavour and mix properly. Cover the dough with wet cloth and wait for 30 minutes. Divide the dough to two pieces by pressing hand. Roll each dough by palm. Cover with wet cloth and wait for 30 minutes more.Lay each dough as thin sheets until they reach the same size as the plate. Use hands for laying and push with your fingers to shore for thinning.Heat owen to 240' C. Place dough to tray and spread milk by brush to doughs. Place ingredient to dough. Push tray to owen. Wait for 6-7 minutes for cooking

Lentil Soup

Ingredients

1 cup of yellow lentils 1 medium-sized carrot 1 small zucchini 1 large tomato 1 medium potato 5 garlic cloves 2 tablespoons of cream 2 tablespoons of butter 1 cup of chicken broth 1 and 1/2 spoons of cumin salt and pepper

Peel all vegetables and chop into medium size pieces. Wash lentils very well several times and drain. Fill half a medium deep pan with water, bring to boil over high heat. Add lentils, carrot, tomato, potato and garlic. Leave to boil. After 15 minutes add zucchini. When all vegetables are tender (after about 5 more minutes), pour all components of pan in a blender. Blend well then strain in a medium bowl. In a medium deep pan, heat oil or butter over medium-high heat. Stir in double cream for about 1 minute.

Add strained vegetable mix, chicken broth, salt, pepper and cumin. Leave to boil for about 5 minutes. If texture of soup is thick, add more broth or water.

Chives Soup

Ingredients

500 g of chives 2 medium-sized potatoes 2 tbsp of butter 2 cups of chicken broth,or meat broth 1 cup of milk 1 tbsp sour cream Salt and Pepper

Peel potatoes and cut chives and potatoes into medium pieces. In a big pan, heat and stir chives and butter for 2 minutes then add potatoes and cook for another 2 minutes. Add milk, chicken or meat broth, salt and pepper and cook for 25 minutes until vegetables soften. Remove and leave to cool for 10 minutes. Pour mixture in a blender and blend over medium speed until well mixed. Put back in pan, add sour cream then bring to boil. Reduce heat and simmer for 5 minutes.

Mushroom Soup

Ingredients

4 tbsp butter 1 medium size onion 2 crushed garlic cloves 1 and 1/2 cups of sliced mushrooms 4 cups of chicken broth 2-3 celery sticks 1 medium sized carrot 1 tbs of parsley 2 tbs flour salt and pepper

In a medium deep pan, melt 2 tbsp butter over medium heat. Add onion and garlic and stir until onion becomes yellow. Add mushrooms and stir for 2 minutes. Add celery and carrots and stir. Add parsley, broth, salt and pepper and stir. Bring to boil. Reduce heat and leave for about 15 minutes. In a small saucepan, melt remaining butter. Add flour stirring constantly to avoid making any clumps. Add 1 cup of soup liquid over butter and flour mixture and whisk well until consistent. Strain the mixture and pour back in soup pan. Whisk soup well until consistent. Leave to cook until soup starts boiling and thickening. Take off heat and serve immediately. You can add 2-4 tbsp double cream after you take off heat to add taste to the soup.

Chicken Noodle Soup

Ingredients

1 gallon water 1 chicken cut into pieces 1 large onion 3 bay leaves 10 black peppercorns 2/3 bunch of celery 1 pound of carrots 3 tablespoons chopped lemongrass 1/4 cup chicken broth 1 pound of peeled and sliced carrots 1/3 bunch of chopped celery 1 pack of dry egg noodles

Place water and chicken and bring them to a boil. Reduce heat, cover and simmer for 30 minutes. Place whole, peeled onion, bay leaves, peppercorns, whole celery, whole carrots and lemon grass in the pot and simmer, covered 1 hour. Strain broth and reserve chicken and after the chicken has cooled remove the skin and cut into bite-size pieces. Return strained stock over high heat, and stir in chicken base, chopped celery and chopped carrots. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until carrots are tender. Chop celery leaves and stir into pot with the noodles. Simmer until noodles are cooked, about 10 minutes more. Stir in chicken and heat through.

Beef Vegetable Soup

Ingredients

1 lb. beef stew 3 peeled potatoes 1 can of carrots 1 can of green beans 1 can of tomatoes 1 can of corn 1 can of peas 1 can of tomato sauce 1 cup of chopped onions 1 cup of chopped celery 1 tbs of butter 1 tsp of tabassco 1/2 tsp of garlic optional: rice, noodles, lima beans

Brown stew beef in a heavy cast iron pot. Bake in 300 degree oven for 2 to 3 hours until tender. Remove to top of stove. Add ingredients all at once (do not drain vegetables). Simmer until ready to serve.

Minestrone Soup

Ingredients

2 medium-sized zucchini 1 diced green pepper 2 medium-sized diced tomatoes 2 medium sized carrots 1 potato 1/2 cup chopped celery 1 large chopped onion 1and 1/2 cups of pasta shells 1and 1/2 cups of chicken broth 3 tbsp of butter salt and pepper

Peel and wash zucchini, carrots, and potatoes and cut them into small cubes. Then, boil them for about 5 minutes until semi tender. Blend tomatoes with ¼ cup water. In a large deep pan, heat oil or butter over medium-high heat. Stir in onions for about 1-2 minutes. Add blended tomatoes, salt and pepper. Leave to boil for 3-5 minutes. Add broth, boiled vegetables, diced tomatoes, peppers, celery, and pasta. Reduce heat and leave until pasta is cooked. Add half a cup of boiling water, if the mixture is too thick.