Friday, April 30, 2010

Saudi Arabia - Chicken Kabsa

Saudi Arabia's staple chicken dish. I'm dubious about it being garnished with raisins but we'll see!


* 2 chicken breasts
* 1 onion
* 3 tbls tomato puree
* 2 tomatoes
* 4 cloves garlic
* 1 carrot
* 1 orange
* 4 cardamom pods
* 1 tsp cinnamon
* 2 cups of rice
* raisins
* sliced almonds

Chop up the onion and saute it in some oil for 5 minutes.

Add the chicken and cook for another 5 minutes.

Next add the tomato puree, chopped tomatoes and chopped garlic. Cook for 5 more minutes until the chicken is well covered in everything.

Pour in 3 cups of water, the spices, the grated carrot and the grated rind of the orange and cook covered for 20 minutes or until the chicken is cooked through.

Remove the chicken and keep warm. Add the rice to the pan. Cover again and cook for about 30 minutes or until the rice is cooked and has soaked up the liquid.

Spoon the rice mixture into a serving bowl.

Add the chicken on the top and then garnish with sliced almonds and raisins.

It was really nice. Everything had been absorbed into the rice and it tasted really good. The chicken was full of flavour too and the raisins and almonds added some extra texture to the dish. Nice!

Wednesday, April 21, 2010

Cambodia - Chicken Samlá

This is apparently a very popular dish in Cambodia. Described as an aromatic mild curry.


* 2 inch piece of ginger
* 2 inch piece of lemongrass
* 1 tbls tomato puree
* 1 tbls rice wine vinegar
* 1 tsp grated lime rind
* 1 tsp chili flakes
* 1 tsp turmeric
* 3 garlic cloves
* 2 shallots
* 2 chicken breasts
* 1 cup chicken stock
* 1 cup coconut milk
* 1 tbls lime juice

Peel and chop the ginger, lemongrass and shallots. Place them in a food processor/blender along with the rice wine vinegar, lime rind, tomato puree, turmeric and chili flakes. Blend until they form a paste.

Add the coconut milk and combine well.

Cut the chicken breasts into strips and cook for a few minutes in a pan. Add the coconut milk and the stock and bring to the boil. Simmer for 15 minutes.

Serve with rice and lime wedges.

It smelled so good while it was cooking that it made my mouth water. The flavours were really strong but not too overpowering. The rice soaked up all the sauce and the chicken was really delicious. One of the tastiest dishes I've made for this blog. YUM!!

Sunday, April 18, 2010

Benin - Dahomey Fish Stew

Dahomey is what Benin was called back in the 70s. This is a recipe for their traditional fish stew.


* 2 fillets of sea bass, sea bream or any other firm fleshed fish
* flour
* salt and pepper
* oil for frying
* 1 onion
* 2 tomatoes
* 1 cup of fish stock or water
* chilli flakes

Place some flour (about 4-5 tablespoons), salt and pepper in a bowl.

Cut the fish into 2 inch pieces and coat it in the flour mixture. Heat the oil in a pan and fry the fish pieces on both sides.

When they're done, take them out and drain on kitchen paper.

Chop the onion and place it in the pan with just 1 tbls of the oil. Cook for 5 minutes.

Add the two chopped tomatoes, one cup of fish stock, the fish pieces and one teaspoon of chili flakes. Bring to the boil and simmer for 10 minutes.

Serve with rice and sprinkle a few more chili flakes on top.

This was lovely. The fried fish pieces were really full of flavour after being simmered in the stew. It went well with rice because of the chili flakes spicing it up a bit. Nice!

Saturday, April 17, 2010

Tunisia - Chickpea Soup

I love chickpeas and I've never tasted harissa so I'm looking forward to this soup.


* 1 can of chickpeas
* 4 garlic cloves
* 1 tablespoon harissa
* 1 tablespoon cumin
* 1 lemon
* 2 cups of water
* 3 tablespoons olive oil
* day-old bread or a packet of croutons

Rinse the chickpeas and place them in a pan with 2 cups of water.

Heat the chickpeas and then add the minced garlic cloves, the harissa and the cumin.

Simmer for 10 minutes. Then add the juice of the lemon, the olive oil and salt/pepper to taste.

Break up the bread and put it in a serving bowl or just place some croutons in a bowl, depending on which you're using.

Spoon the soup over the croutons/bread and serve.

Mmm, this was really delicious. The combination of flavours was great. The harissa made it spicy and the lemon juice gave it a lovely freshness. They work together really well. The liquid of the soup soaked into the croutons too, making them soft and mushy to eat. Yum! So easy to make, I'll definitely be eating this again.

Wednesday, April 7, 2010

Turkey - Simit

Also known as the Turkish bagel. I decided to make myself a couple of these for breakfast.


* 8oz flour
* 1/2 tsp salt
* 2oz margarine
* 1 tbls olive oil
* 1 tbls milk
* 1 tbls water
* 1 egg
* sesame seeds

Put the flour and salt into a bowl.

Add the water, milk, oil, melted margarine and beaten egg.

Mix into a dough. Shape the dough into rings and place on a greased baking tray. Sprinkle the rings with sesame seeds.

Bake for 30 minutes on Gas Mark 6.

I ate them with some honey to dip pieces in. They were really nice. Perfect for breakfast or a snack

Friday, April 2, 2010

Lamb Seekh Kebab - Pakistan

These meat kebabs are usually cooked in a tandoor but since I don't have time to build one I'm going to cook them in my oven!


* 500g minced lamb
* 1 onion
* 1 tsp garam masala
* 1 tsp cumin
* 1 tsp coriander
* 1 tsp turmeric
* 1 tsp chili sauce
* salt and pepper
* coriander and yoghurt to serve

Chop the onion and place it in a bowl

Add the spices and chili sauce and stir well.

Add the lamb and combine with the onion using your hands until it's well mixed in.

Form the lamb mixture into sausage shapes on some skewers and place on a baking tray.

Cover the tray with foil and cook in the oven for 25-30 minutes on Gas mark 4.

I served mine on rice with a cucumber/tomato salad and garnished them with plain yoghurt and coriander.

They were really delicious. The plain yoghurt went with the spicy kebabs really well. Easy to make and very very tasty!
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