Recipezaar: Palestinian,Rice recipes

Rooz Ma Lahem (Rice With Meat)

Sat, 14 Feb 2004 19:59:01 -0500

This is an old stand by for me, its quick and easy and can be served as a main dish or side dish. Its great with a nice middle eastern salad and a side of yoghurt and also goes well with baked lamb or roasts.This is a great potluck dish as well.Seasoning are approximate, you can adjust to suit your tastes. -- posted by chef FIFI

Upside Down (Maqloobeh)

Tue, 30 Mar 2004 20:00:13 -0500

This is a classic and probably one of the most famous Palestinian dishes. Everybody loves it! This is a standard in all Palestinian homes. It's also an innovative and different way to cook--a fun thing to cook when you're having guests over! Upside Down (translation of its Arabic name, Maqloobeh) is made in a variety of ways. It can be made with either chicken or lamb but my husband's family only makes it with chicken. Note: This recipe requires a large serving tray/plate, preferably round. The recipe is long but it's simple to make--especially after the first try. Enjoy! -- posted by baraahnz

Middle-Eastern Meatless Cabbage Rolls

Wed, 31 Aug 2005 16:11:36 -0400

Very simple ingredients combine for wonderful flavor. Delicious warm or cold. I love these and don't find it labor intensive, rather rolling the cabbage for me is relaxing! I use brown rice and I do use toothpicks to keep rolls closed. I also mash the chickpeas first as it makes the filling easier to stuff. I also did not peel tomatoes and it was fine. I tweaked this recipe after I tried it, adding easy tips. Make sure to choose a very large cabbage head--better leaves. Make sure you are gentle with removing leaves from hot water as they tear easily. This is from Tess Mallos Complete Middle East Cookbook. -- posted by Somogirl

Arabic Style Rice With Lamb Meat

Thu, 21 Dec 2006 16:38:55 -0500

I learned this delicious recipe from my mother. It is used widely in the Arab countries. It great for Holidays or any occasion. Ground Beef can be used but there is nothing like Lamb meat. This Recipe is excellent with Roast Lamb or Turkey. It is easy to cook and family members love it and always serve seconds. It tastes great with Pine (Pignoli) nuts. -- posted by Hommus

Lentil Rice Dish (Mujadarah Arabic Dish)

Sat, 30 Dec 2006 19:53:28 -0500

This Lentils Rice recipe is known as Mujadarah in the Arab countries. There is many different recipes for Mujadarah, this recipe is very easy to cook with little Ingredients, and besides being nutritious,it is inexpensive. This recipe is an excellent vegetarian dish. Mujadarah is can be served with finely chopped Tomatoes salad if desired. Se my recipe for Tomato Salad. -- posted by Hommus

Arabic Rice

Mon, 22 Jan 2007 14:12:31 -0500

This is a basic Arabic Rice Recipe that is easy to cook ,without meat. It made with vermicelli (thin noodles). It excellent with stew recipes or any main dish. -- posted by Hommus

Makloubeh

Tue, 06 Feb 2007 22:31:41 -0500

This is a famous Arab-style dish which is frequently made for parties. It is very filling. Numerous regional variations exist, often adding different vegetables and spices. I was given this recipe from a lady from Jordan, and have adapted it to our tastes. Best served with a mixed salad and a yoghurt and cucumber salad. Enjoy! -- posted by Scots Lass/Cairo

Middle Eastern Raisin Rice

Mon, 08 Oct 2007 22:43:41 -0400

A twist on a Middle East recipe with a splash of Afghan and Central Asia. -- posted by Sahtein

Cousa Mashi - Arabic Stuffed Zucchini

Sun, 29 Mar 2009 20:26:44 -0400

Cousa Mashi is what you serve the guests you like the most. A bit time consuming to make, but the results are worthwhile. While it is called cousa mashi, you should include some small eggplants and a couple green peppers for variety and to make the sauce taste amazing. Cousa is a squash like zucchini but lighter in color. You could substitute zucchini for cousa. The size for the vegetables should be from 4 to 5 inches long. The recipe comes from my Jordanian mother-in-law, who is renown for her wonderful cooking. In this part of the world, a generous person is also generous with the right spices. -- posted by Cookie Jarvis

Lamb and Okra (Bamyeh) over Rice

Thu, 28 May 2009 23:20:14 -0400

I learned to cook from Palestinians, but I have altered methods. I learned to cook the meat in this recipe by searing/browning it on all sides in a pan. I changed that method to make the meat more tender and to create a meat stock to add to the stew for depth of flavor. You can make this with lamb or beef. Middle Eastern cultural preference is lamb but beef can be easily substituted (and using my method to cook it, nobody will know the difference). Time saving tip: if you plan to use lamb, most commercial butchers are happy to remove the meat from the bone, remove the fat, and sometimes even cube the meat for you. But you have to ask for it! Smaller/shorter okra are strongly preferred. Bud-like okra can be found frozen in most Middle Eastern or Indian grocery stores. Alternate idea for okra: omit the meat from this recipe to make a hearty snack to eat on pitas! -- posted by Ayah Elisabeth