formido/recipes-20k huggingface dataset:
arabian cauliflower with tahini
cook the cauliflower by steaming or boiling until just tender
do not overcook ! drain and set aside
mix the garlic with the tahini , cumin and lemon juice
season with salt , pepper and hot pepper sauce
at this point the mixture is a dense thick paste
add a little water , tablespoon by tablespoon , until the mixture is creamy , then mix with the cauliflower
cover and refrigerate until ready to serve
at serving time , garnish with a sprinkle of paprika , chopped parsley / cilantro and / or lemon wedges
arabian chocolate cake
preheat oven to 175 c
grease and flour a 2-litre bundt pan
cream butter and sugar until light and fluffy
add eggs one at a time , beating well after each addition
combine all dry ingredients and sift the flour mixture into the butter&egg mixture , stir just until incorporated
add lemon juice , lemon zest , half-and-half and chopped almonds: stir just until incorporated
pour cake batter into the prepared pan and bake in the preheated oven for 60-75 minutes , or until the cake tests done
cool the cake completely before frosting it
to make frosting: measure all frosting ingredients in a small saucepan and bring gently to boil
as soon as the first few bubbles appear , remove from heat
allow to cool , and frost the cooled cake
allow the frosting to set before serving
arabian coffee
mix all ingredients in a saucepan and heat until foam gathers on top, do not pass through a filter, stir it up before you serve it
arabian delight
slice the bananas and halve the dates
arrange in layers either in 4 individual glass dishes , or in one large glass dish
sprinkle with the rosewater
pour over the cream , and top with freshly-grated nutmeg to taste
cover and chill in refrigerator for 2 hours
serve and enjoy !
arabian gulf shortbread cookies  ghiraybah
first of all , sifting is an important part which must not be left out or the cookies will not turn out the right texture so be sure you have a sieve
if need be , chill samneh or butter in refrigerator if too soft
put samneh in mixing bowl and beat until light
gradually add sifted icing sugar , beating until very creamy and light
preheat oven to 325f
sift flour and fold into butter mixture
knead lightly until smooth
if kitchen is hot , chill dough in refrigerator for 1-2 hours
roll pieces of dough into balls the size of a walnut and place on ungreased baking sheets
flatten slightly
flour hand lightly if necessary
top half or all with a slivered almond
bake in the preheated moderately slow oven for 20-25 minutes until very lightly coloured
cool on baking sheets
dust the other half without the almond slivers with icing sugar
then remove
these are very delicate biscuits and must be handled carefully
enjoy !
arabian orange ice
bring the sugar and the water to a boil
boil 5-10 minutes , until the sugar is completely dissolved
cool slightly and strain if necessary
add the juices and rinds , stirring to mix well , or blend in a food processor
pour liquid in glass bowl and freeze until slushy
use an electric mixer or a food processor to beat the frozen mixture until smooth
pour into a container of your choice , and return to the freezer
freeze until firm
arabian pickled onions
peel onions and slice, sprinkle onions with salt , add vinegar and mint leaves, leave for an hour before serving
arabian pita bread
mix yeast , water and sugar
set aside
in a large bowl , combine flour , dried milk and salt
pour in the oil and yeast / water mixture and stir well
you might need to add more flour or water , depending on the absorbency of the flour
knead dough briefly , divide into 18 egg sized balls
place on a floured surface , cover and let rest for 15-30 minutes
roll one ball out and cook in a skillet until large "bubbles" form
flip pita over and cook the other side for a few more minutes
i flatten it out with a spatula
keep bread warm while cooking the rest of the bread
these freeze well
arabian rice
place rice in a bowl with cold water and leave to soak for 20 minutes
meanwhile , heat the oil and butter in a large heavy saucepan , add the chopped onion and minced meat and fry until golden brown and breaking down any lumps in the mince
add the broken vermicelli and fry for another 5-10 minutes till slightly brown
drain and wash the rice till water runs clean
add the rice into the pan and give it a good stir
add in all the spices and mix it in well
add in the boiling-hot stock and give it all one good stir
cover the pan and simmer over low heat for about 15-20 minutes
take the pan off the heat , take the lid off and cover the pan with a clean towel and leave to rest for 10 minutes
gently fluff up the rice with a fork and serve with pine seeds sprinkled on top
arabian rice aroz mofalfal
break vermicelli noodles in small pieces, fry with butter till slightly brown, add boiling water and salt, stir till boiling, add rice slowly, let it boil before covering, stir, put a thin layer of tin foil under the pan to prevent burning, reduce heat to low and leave to cook for 30 minutes, open the pan, stir the top and see if rice is done, if rice is still a little hard , cover and cook longer, serve with any vegetables
arabian roast lamb fit for a king and queen  with spiced rice
preheat the oven to 425f degrees
wash and trim the lamb of any excess fat , and pat dry with a clean cloth
rub the leg of lamb all over with the spices , salt , pepper , and oil
place it in a large roasting pan and put it into the preheated oven
after 20 minutes , take the pan out of the oven , pour in 4 1 / 4 cups water , and add the onion and garlic
cover the meat with a large sheet of foil and put it back in the oven
lower the heat to 300f degrees , and cook for 3 hours
while the meat is cooking , prepare the rice
wash the rice in cold water , rinse in a fine mesh strainer under cold running water , and drain
in a large pan , fry the onion in 2 tablespoons oil until it is soft and beginning to color
add the ground beef and cook , stirring , turning it over and crushing it with a fork to break up any lumps , until it has changed color
add salt and pepper and all the spices: cinnamon , allspice , nutmeg , and cloves
stir well and add the rice , then stir again
pour in the boiling stock , mix well , and simmer , covered , for about 10 to 20 minutes until the rice is tender
add a little stock or water if it becomes too dry
drain and keep it on the side until you are ready to serve
fry the almonds , pistachios , and pine nuts separately in the remaining oil until they just begin to color
when the leg of lamb is ready , place it on a serving dish with the rice
you can cut the meat off the bone into slices , if you wish
sprinkle the fried nuts all over the rice
serve the flavorsome meat broth produced at the bottom of the roasting pan as a sauce
heat it through and serve it in a jug , first pouring off as much of the fat from the top as you can
arabian spinach
in a large wok , fry onion in oil for about 5 minutes , until softened, add the garlic and cumin , and then fry for another minute, add spinach in stages , stirring until leaves begin to wilt, stir in chickpeas , butter and salt and pepper to taste, reheat
arabian stew
brown pork chops in pan with cooking spray, till about 1 / 2 done, drain tomatoe juice into measuring cup, squeeze tomatoes to get out excess juice, add enough water to make 2 cups liquid, pour rice into bottom of prepared baking dish, and even out, lay pork chops in single layer over rice, on each chop put one slice of green pepper , onion and tomato, if you have extra vegetables chop and shrinkle over casserole, pour reserved tomato juice over te top, cover and bake in a 350 degree oven for 1 hour or until rice is tender
arabian yellow lentil soup
simply place all the ingredients , except the lemon juice , into a pot and let them boil until the lentils are well cooked
some people prefer to smoothen this with a blender while others like to still see the lentils , so this part is up to you
add the lemon juice just before serving
for vegetarian option use vegetable broth
arabic 7 seven spice  bokharat
mix all ingredients well
store in an airtight container or in freezer
you can also roast and grind these spices yourself first before mixing
here in cairo it is a very popular spice so we are able to buy freshley gorund all the time from spice souk
a great idea would be to make , wrap in a beautiful bottle or glass , decorate and give as a gift
not everyone is aware of this spice , its great in many dishes , and gives a nice exotic flavor
arabic almond milk
dissolve the milk powder in the water, allow to come to the boil on low heat, add sugar , almonds and rice powder, stir continusly for 10 minutes, add the cardamom, pour into cups sprinkle ginger if desired, serve hot
arabic cardamom shortbread  gorayba
melt ghee in a saucepan on the stove, add icing sugar to ghee and mix till sugar is completely dissolved, remove from heat, add cardamom and gradually add in the flour and baking soda, mix well, dough should not stick to your hand, add more flour if necessary, roll 1 tsp of dough at a time into balls, place onto an oven tray , flatten slightly, place a nut of your choice in the middle of each cookie, bake at 180c for 10 minutes , or until tops are cream
arabic chicken
clean the chicken and dry it with kitchen towel
marinate chicken with salt , pepper , lemon juice & corn flour
heat oil in a big pan and fry chicken on high flame keep on changing direction of chicken so it should cook equally from all sides
for parties you can half cook it and also bake it to serve hot
arabic chicken with lemon   thyme
mix all ingredients for marinade, marinade chicken at least an hour, place chicken in baking dish, bake 1 hr at 350 , then broil 15 min or until golden brown
arabic cinnamon drink  iner
boil all the ingredients in a saucepan except nuts on high heat , then simmer for 15 minutes
strain into cups
garnish with nuts
serve hot
arabic coffee with rose water
heat 6 cups of water in a large pan with the cardamom powder
2
before the water boils , add the coffee and stir several times
leave to boil for a minute or two
3
remove from heat and leave for a few minutes for the coffee to settle
4
pour the coffee in a kettle but leave the settled coffee at the bottom of the pan
add in the cardamom pods , saffron , and rosewater
5
place the kettle over low heat and when it starts to boil , remove and serve hot in small cups
arabic coffee  the saudi way
put 3 cups of water in a pot and bring to a boil
add the coffee and boil over low flame
turn the heat off after 5 minutes and leave the coffee to clear
pour the coffee into a kettle , leaving the coffee to settle in the pot
add in the cardamom and saffron to the kettle of coffee and boil once before serving in small cups
arabic eggplant  aubergine  stew
rinse eggplant
trim off and discard stems
cut eggplant into 2-inch cubes
in a 13x9 inch pan , mix eggplant , onions and oil
bake at 450 degrees , stirring occasionally , until eggplant is very soft when pressed , about 45 minutes
drain and rinse garbanzos
drain tomatoes and reserve juice
measure juice and add water to make 1 1 / 3 cups
add garbanzos , tomatoes and juice mixture to eggplant
continue to bake , stirring occasionally , until vegetables are hot , about 20 minutes
add salt and pepper to taste
arabic garlic sauce
put garlic in blender and slowly add the oil, blend until you have a consistency somewhat like mayonaise, add the lemon juice , while still blending, keep in the refrigerator in a jar
arabic green beans with beef
heat the oil in a skillet over medium heat, brown the beef in the hot oil for 10 minutes, stir in the onions and 1 / 2 cup water, cover , reduce heat to low , and simmer 15 minutes , stirring occasionally, mix the green beans , allspice , pepper , and salt into the mixture, cover and simmer another 15 minutes, add the tomatoes and tomato sauce, cover with water, cover and simmer another 45 minutes
arabic honey cake
preheat the oven to 375f spray an 10" round baking pan with non stick spray
beat the eggs , sugar and vanilla together until it whitens
add the melted butter and mix well
sift the flour and baking powder together and add to egg mixture and mix gently
pour into the prepared pan and bake 10-12 minutes
while cake is baking prepare the topping by melting the additional 1 / 2 c butter over medium heat and then adding the rest of the ingredients
bring to boil , stirring constantly
when the first 12 minutes of baking time ends , remove cake from oven and gently pour the topping mixture over the cake
return the cake to the oven and bake another 15-20 minutes until completely baked
pour the topping gently on the cake and return it to the oven for another 15-20 minute
arabic lentil soup
wash lentils thoroughly and soak if desired
i never soak them , and they always seem to cook up quickly
bring stock to a boil
add quartered onion , garlic , tomato and lentils
return to boil , then lower heat and allow to simmer , partially covered , until lentils are tender
the amount of time will depend on the freshness of the lentils and whether or not they were soaked , but plan on an hour to an hour and a half
over-cooking wouldn't be a problem since this is a blended soup , but under-cooking would
as lentils approach tenderness , melt butter in a small frying pan over medium-low heat
add thinly sliced onion and allow to fry until very dark brown
add cumin , saute briefly
add mixture to soup and stir through
ladle one ladle-full of soup at a time into a blender or food processor
using a dishtowel , hold lid down and process soup until homogenous
when soup has been completely pureed , return to a pot and reheat until ready to serve
enjoy !
arabic lentil soup   shorbat addas
in a large pot or pressure cooker , saute chopped onions in vegetable oil until soft
rinse dried lentils several times
add lentils , water , salt and pepper to the pot
bring to boil and simmer for an hour or more until lentils turn yellow in color and are soft and dissolving in broth
if using a pressure cooker , cook for 15 minutes after pressure has risen
release pressure before removing lid
whisk lentils to make a smooth soup , or stir to blend for a more textured soup
arabic omelet   ijee   middle east  palestine
mix all ingredients except butter, place 1 1 / 2 tablespoons butter in pan and heat, drop 1 / 2 the mixture in a skillet, when set , turn the omelet on the other side, fry until golden brown, repeat with the rest of the mixture to yield 2 omelets, enjoy !
arabic pretzels  baqsam
dissolve yeast in warm water + sugar
mix the dry ingredients , milk powder + flour +
mix all together and knead for 10 minutes
cover and let rise until double for around 30 minutes
punch down
roll the dough into rectangle 10 x 20 cm and cut into 3 cm strings
fold the string and role gently with hand in sesame , shape it the way you like or leave as sticks
place on greased cookie sheet , cover and allow to rise for 10 minutes
bake at 400f for 20 minutes
reduce to 120f for another 10 minutes to let it dry if desired
arabic qahwa
warm coffee on low heat, add water and bring to boil 3-4 minutes, remove from heat and allow coffee to settle, filter, add cardamom and saffron, bring to boil once again , simmer 20 minutes, serve
arabic rice
saute vermicelli in oil on low heat , stirring constantly until brown
add rice , salt , mix , add hot chicken broth or hot water , stir once , bring to boil
cover and simmer for 20 minutes or until rice is tender and broth is absorbed
ready to serve
excellent with any stew recipe or any main dish
arabic salad
dice cucumber and tomatoes
place in bowl
add parsley and onion
just before serving , add the salt , lemon and olive oil and combine all ingredients
serve in small bowls to accompany rice dishes
arabic samboosak
preheat oven to 300 degrees f
to make the pastry , combine flour , baking powder , sugar , and salt in bowl
mix in oil , warm milk , and beaten eggs until a soft dough is formed
cut the dough into small 2 inch balls
cover and let rest for 15 minutes
meanwhile prepare the filling by heating the oil in a large frypan
add the chopped onions , and cook until they are soft
stir the ground meat into the pan and add the cumin , salt , and pepper
fry until well cooked
on a lightly floured work surface , roll out the pastry balls into 4-inch round circles
place a teaspoon of filling in the center of a rolled-out pastry
moisten the edges , fold , and press together to seal
you may optionally roll the edges inward for a decorative effect
place on a greased baking sheet
repeat the previous three steps for each pastry ball
bake for about 15 minutes or until lightly browned
serve warm
arabic style rice with lamb meat
brown lightly lamb meat in butter, add salt and spices and stir for 2 minutes, add two cups rice , stir and add the 3 boiling chicken broth and mix well, bring to boil, cover and simmer for 20-25 minutes or until rice is tender and water is absorbed, let cool for hour and put in large serving dish and ready to serve, you can serve with natural plain yogurt if desired, in the meantime rice is cooling saute cup pine nuts in 3-4 tbs, olive oil or vegetable oil until light brown, decorate rice and meat dish with the sauted pine nuts and serve
arabish thighs to die for
1, fry onions in 2tbsp of oil, 2, add chicken , cook white on 1 side, 3, flip chicken , dump harissa over it , fry until it sears, 4, add water and tomato sauce, 5, sprinkle with cinnamon and honey , add raisins, 6, cover , reduce heat to simmer, 7, cook at least 45 minutes or until chicken is tender, serve over rice
araby spice cake
sift flour , measure
sift again with baking powder , soda , salt , nutmeg and cinnamon
cream shortening
add sugar gradually , creaming until light and fluffy
add unbeaten eggs , one at a time , beating well after each addition
add cooled melted chocolate
add nut meats
add flavourings to milk
add flour mixture and milk alternately , beating until smooth after each addition
pour into 2 well-greased 9 inch layer cake pans
bake in moderate oven for 30 minutes or until done
remove cake from pans and cool on rack
when cool , frost with mocha frosting or chocolate seven minute frostings
aracia mahshia bil goz  walnut stuffed prunes
brew 3 cups very strong black tea , such as irish breakfast
transfer to a large bowl while still hot
add 1 lb
pitted prunes and soak overnight
remove prunes with a slotted spoon to a clean work surface and set aside
transfer tea to a medium saucepan and add 1 / 2 cup sugar
bring to a boil over high heat and reduce tea until it is the consistency of a thin syrup , about 10 minutes
meanwhile , stuff each prune with a large walnut piece
place stuffed prunes in a large shallow bowl or platter , in concentric circles
pour tea syrup over prunes and cool to room temperature
serve with crme frache on the side
store covered in refrigerator for up to 1 week
arafura pumpkin  curry
dry fry the spices in a wok for a couple of minutes before adding the oil and then the onion
saute the onion for a couple of minutes
add the pumpkin , the lemon grass and stir fry for a couple of minutes
crumble the'chicken' stock cube into the mix , and the coconut powder
add water and mix well
allow to cook for a few minutes so that the water slightly reduces and the pumpkin starts to become cooked
add the capsicum and zucchini and allow to cook until these are slightly tender
fish out the lemongrass or at least warn the family to fish out the lemongrass !
serve with rice
aragonese potatoes au gratin  patatas gratinadas de aragon
if sheep cheese is unavailable , use another sharp cheese , such as aged monterey jack
heat the oven to 360f degrees
peel and cut the potatoes in thin slices
peel and thinly slice the onion
cut the bacon lengthwise in strips and lightly fry them in a pan
remove and allow to drain on a paper towel
oil bottom and sides of a 9-inch by 12-inch glass baking dish
place a layer of potatoes on the bottom
lay julienned onions and a couple strips of bacon on top to create another layer
repeat this process until all potatoes , onions and bacon have been used
beat the eggs and milk together , and pour over the potato mixture
cover the baking dish with aluminum foil and place in hot oven for 60 minutes
remove from oven and sprinkle the grated cheese over the top
return to oven uncovered for another 5-10 minutes
when cheese has melted , remove from oven and decorate with thyme if desired
cut into squares and serve
araka  peas  potatoes   dill
chop the onion and lightly fry in olive oil, add the peas , and stir in the dill, chop the potatoes into 4 segments each and add to the pan, add water until just covering the peas and potato, simmer until potato is soft but not overdone, serve warm with some feta cheese, also good the next day !
arakas   greek fresh green peas in tomato sauce
rinse peas in cold water and drain, sautee the onions in the olive oil, add the tomatoes , peas , salt and the dill, add the water and bring to a boil, stir , cover and cook slowly for about 50 minutes
arakas me anitho  greek dilled peas with peppers
combine all ingredients in a large saucepan , cover , and bring to a boil over high heat
reduce heat to low and cook for 30 minutes
serve hot or warm
arancini   italian rice balls
in a bowl lightly beat 2 eggs
stir in cooked rice , melted butter , parmesan cheese , garlic parsley , seasoned salt and pepper
cover and refrigerate for 30 minutes
roll into 1-1 / 2-inch balls
press a cheese cube into each ball then reshape rice balls
place the flour into a small bowl
whisk 2 eggs in a small bowl
place the dry breadcrumbs in a small bowl
dip each ball into flour , then into the egg and then lastly into the breadcrumbs
heat oil to 375 degrees , then fry rice balls until golden brown
drain on paper towels
arancini  italian rice balls
in large saucepan , combine rice , broth , and butter or margarine
bring to a boil , stir to blend
reduce heat , cover , and simmer until liquid is absorbed , about 15 minutes
set aside to cool
stir in egg yolks and parmesan
in small bowl , beat egg whites until frothy
set aside
cover and freeze rice mixture for 15 minutes to make them firmer to handle
roll them with your hands to form balls
push a small cube of mozzarella into center of each arancini , lightly pressing to seal each ball
roll each arancini in beaten egg whites , then coat with bread crumbs
preheat oven to 400 degrees
heat oil in heavy skillet
cook 8 rice balls at a time , about 4-5 minutes , turning frequently , to brown evenly
place on baking sheet
bake for 10 minutes
serve with your favorite spaghetti sauce , to which you have added 3 / 4 cup to 1 cup of frozen green peas , uncooked