Syrian Muhammara Recipe

Syrian cuisine has been vastly influenced by neighboring Middle Eastern countries and together they share many common dishes. In fact, some of these dishes are loved throughout the world and served in Middle Eastern grandeur. Common recipes from Syria include a host of Kebabs, Shawarma, Hummus, Kibbeh, Fattoush, Falafel, Mahshi, Fattah, Baklava, Basbousa etc. Arabic Coffee and Arak are the common beverages.

In the past,we have covered some of these Middle Eastern recipes through this column ,however, today let’s check out a recipe of a delicious dip. Muhammara is a dip which originated in Syria though it is common in other Middle Eastern countries as well. It is also known as Acuka in neighboring Turkey. A variety of ingredients common in Middle Eastern countries including bell peppers, walnuts, olive oil, garlic and pomegranate molasses blend together to give a unique taste to Muhammara dip. It goes best served along with other Meze, breads and also along as an accompaniment with a number of kebabs and meats. It is fairly easy to make this dip at home and it would add a punch to your Meze table. I’m sure you would love it. So here is the Muhammara Recipe for you to enjoy!
Ingredients

Red Bell Pepper – 2
Pomegranate – 1
Bread crumbs – 1/2 cup
Walnuts – 1/4 cup
Olive oil – 3 tbsp
Salt to taste
Red Chili flakes – 1 tbsp
Garlic – 5 to 6 cloves

Muhammara Recipe

Roast the red bell peppers directly over the gas flame until the skin is black.

Let it cool, then remove the skin and the seeds within and cut into 3 to 4 pieces.
Juice the pomegranate and heat it until it becomes thick and sticky. Pomegranate molasses is ready.

Add roasted red bell pepper, pomegranate molasses, bread crumbs, walnuts, olive oil, salt, red chili flakes and garlic in a blender.
Blend to make a coarse dip.
Drizzle a little olive oil just before serving.
Serve fresh Muhammara with Pita bread or Kebabs.

Saudi Arabian Kabsa Recipe

Learn how to make Kabsa

Saudi Arabia is well known for more than a few things, Mecca is the religious prime place visited by large number of people for the Hajj. While it is also one of the largest producers of oil catering to the world demand. It is also a fairly traditional society following age old traditions and food habits. Being an Islamic country, the food is served according to Islamic laws and hence pork and alcoholic beverages are strictly not allowed. Most of the people eat rice, wheat, chicken, lamb and mutton. The cuisine has also been influenced by some of its neighboring countries. Some of the common dishes from Saudi Arabia include Kebab’s, Shawarma, Khuzi (a stuffed lamb dish), Kabsa (rice dish with chicken, fish or shrimps), Laban (a yogurt drink) served along with dates, fresh fruits and coffee.

I picked Kabsa, a well known dish from this region for preparation today. A very similar dish is also served in adjoining UAE, Kuwait and Iraq with the name of Machbus. Long grain rice is generally used in the preparation which is what I used along with chicken and loads of spices. The spices like nutmeg, cinnamon, cloves and cardamom give the flavor and aroma to the dish. There are number of ways to prepare the meat for the dish however I used what is best for the homes, so you all can also make this dish easily. Traditionally however the meat was cooked in ground holes or over hot stones. The dish came out very nice and I enjoyed it thoroughly, I’m sure you too would love the preparation. So just use this simple Kabsa Recipe to enjoy an age old taste in your own kitchen.
Ingredients (serves 4)

Olive oil – 2 tbsp
Butter – 1 tbsp
Cloves – 2 to 3
Cinnamon stick – 1 inch stick
Black Cardamom – 1
Onion – 1 cup (thinly sliced)
Garlic – 5 to 6 cloves (chopped)
Tomato puree – 2 tbsp
Carrot – 1 (grated)
Coriander powder – 2 tbsp
Nutmeg powder – 1/4 tsp
Cumin powder – 1/2 tsp
Salt to taste
Rice – 2 cup
Chicken stock – 4 cup
Raisins – 2 tbsp
Black pepper powder – 1/2 tsp
Chicken – 500 gms

Kabsa Recipe

Heat olive oil and butter in a pan, when it is hot, add cloves, cinnamon and black cardamom and fry for few seconds.
Add onion and fry till translucent.



Kabsa – Frying Onions

Add chicken and cook for 5 to 6 minutes till it is soft.



Kabsa – Add Chicken and Cook Till Soft

Add garlic, tomato puree & carrot and fry for a minute.
Add coriander powder, nutmeg powder, cumin powder and salt and fry for a minute.



Kabsa – Cooking Chicken with Spices

Add rice, chicken stock, black pepper powder and raisins and cook with a cover till rice is done.



Kabsa – Add Rice

Serve hot


Kabsa Served