Arabian Gulf Food Recipes by Moez Ageeb PDF

By Moez Ageeb

Arabian Gulf nutrition Recipes is a ebook comprises 30 recipes from Arab Gulf quarter. I want you take pleasure in each recipe in it.

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Arabian Gulf nutrition Recipes is a e-book comprises 30 recipes from Arab Gulf region. I want you take pleasure in each recipe in it.

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Cover the rice, then cook over low heat for 15-20 minutes or until rice is cooked. 25 Lamb and Artichoke Soup Ingredients 1 tablespoon butter 250 g minced lamb 100 g artichoke hearts, frozen, cut into thin slices 1 sachet MAGGI® 11 Vegetables Soup 5 cups water or 1250 ml 1½ tablespoons lemon juice 1 tablespoon fresh parsley, chopped Preparation Melt butter in a pan, add and cook meat over medium heat for 5 minutes. Add artichoke, MAGGI® 11 Vegetables Soup and water. Bring to boil and simmer over low heat for 15 minutes.

Simmer for15 minutes. Use a stick blender or kitchen blender and puree the soup then strain in strainer. Return the soup to the cleaned saucepan with the cooked chicken balls. Simmer for seconds. Garnish with chopped parsley and serve. 15 Chicken with Eggplant and Cauliflower Rice Ingredients 1½ kg whole chicken, cleaned and washed 2 cups vegetable oil or 500 ml, for deep frying 1 medium eggplant or 300 g, cut into large cubes 2 cups cauliflower or 300 g, cut into florets 1 medium onion or 125 g, chopped 2 dried limes, cut into halves 1 medium green capsicum pepper or 150 g, cut into slices � teaspoon ground black pepper 1 teaspoon ground cardamom 1 teaspoon ground turmeric 1 medium tomato or 150 g, peeled and diced 3 cubes MAGGI® Chicken Bouillon 4½ cups water or 1125 ml 2½ cups basmati rice or 500 g, washed and drained Preparation Place chicken in an oven tray and roast chicken in a 220°C preheated oven for 45-50 minutes or until chicken is roasted and cooked (season chicken with salt and pepper and some vegetable oil).

Cover this with cooked minced meat mixture, and chopped Parsley. Bake in a pre-heated oven at 175c for 15 minutes, Serve hot. 5 Turkey Harees Ingredients 4 cups pearl wheat or 650 g, soaked over night 6 cups water or 1½ liters, cold 6 cups water or 1½ liters 700 g turkey, with bones 2 cubes MAGGI® Chicken Bouillon or 20 g 1/3 cup fresh cream or 60 g 3 tablespoons ground cinnamon 3 tablespoons granulated sugar Preparation In a Harees pot, bring to boil 1500ml of water, add Turkey meat and MAGGI® Chicken Bouillon , cover and simmer for 90 minutes.

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Arabian Gulf Food Recipes by Moez Ageeb


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