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Muhlabbia
Serves : 8
Ingredients:
50
g
rice powder
10 ml water
1 litre milk
200
g
sugar
15 ml rose water
3
g
miski
20
g
pistachios
Method:
Make a fine paste with rice powder
and water. Set aside. Pour milk in
a 3-litre bowl and cook on 1000 W
for 3 minutes. Add sugar and stir
well. Add the rice powder paste,
mix well and cook on 1000 W for 10
to 12 minutes, stirring frequently.
Serve cold, sprinkled with rose
water, powder miski and garnished
with golden pistachios.
Fish Sayodiya
Serves : 4-6
Ingredients:
1
kg
hamour fish
80 ml olive oil
400
g
onions, chopped
2
g
cumin seed powder
10
g
salt
1 litre water
320
g
American rice
40
g
cornflour
40
g
pine nuts
Method:
Clean, wash and cut fish into
large pieces. Heat oil in a 3-litre
covered casserole dish on 1000 W
for 1 to 2 minutes. Add fish and
cook further on 1000 W for 6 to 8
minutes. Remove fish from the oil
and keep aside. Add onions to the
same oil. Brown on 1000 W for 6
to 8 minutes. Arrange the fish in
another 3-litre casserole dish. Pour
the olive oil and onions mixture on
the fish. Add cumin powder, salt
and water, and cook covered on
1000 W for 4 minutes. Take out
the fish again and strain the water
left behind in the dish. Divide it into
2 equal portions. Pour one half into
a 2-litre bowl, add rice and cook
till done. To make the sauce mix
the rest with cornflour and cook
on 1000 W for 2 minutes till thick.
Serve the fish on a bed of rice.
Garnish with pine nuts and serve
the sauce separately.
Samke Hara
(Hot Fish)
Serves : 4-6
Ingredients:
1
kg
hamour fish, filleted
300
g
tahina
100 ml lemon juice
150 ml water
50
g
olive oil
25
g
onions, chopped
25
g
green peppers, chopped
25
g
red peppers, chopped
250
g
coriander leaves, chopped
25
g
green chillies, chopped
13 cloves garlic, chopped
10
g
salt
30
g
pine nuts, fried
Method:
Place fish fillets in a 3-litre
casserole, cover with water and
cook on 600 W for 6 to 8 minutes.
Drain and keep aside. Combine
tahina with lemon juice and water
to make tarator. Heat oil in a 1-litre
bowl on 1000 W for 2 minutes. Add
onions, green and red peppers,
coriander leaves, green chillies,
garlic and salt and cook covered on
1000 W for 4 minutes. Add tarator,
mix well and cook on 1000 W for
another 6 to 8 minutes. Spread this
vegetable sauce on the fish and
cook on 1000 W for 5 to 7 minutes.
Cool. Serve sprinkled with pine nuts.
Arabic Recipes
Muhlabbia