Middle Eastern Food

By Daniel Tisdale

54.jpgFood is big part of Middle Eastern Culture. Food can be part of a celebration. Such as Ramadan where you cannot eat anything during daylight hours,and only enough to sustain yourself after daylight, then at the end of the holy month they have a huge feast.

Much of Middle Eastern food contains rice, bread, and meat. this is the traditional foods.
Here are some examples of these foods...
food.jpegAroz Mofalfal - Arabian Rice
2 cups Rice (rinsed and drained) (long rice)
2 cups Boiled water \
1/4 cup Vermicile noodles, very thin, broken to small pieces
2 tablespoons Butter
1/8 teaspoon Salt
Fry vermicile noodles 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 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. Server with any vegetable hot dishes from this book.

Here is another example of these foods.
foo1.jpegKabsa - Chicken & Rice Skillet
1/4 cup butter or margarine
1 (2-1/2 to 3-lb.) chicken, cut up
1 large onion, chopped
5 garlic cloves, minced
1/4 cup tomato sauce or puree 2 medium tomatoes, chopped
2 medium carrots,
grated grated peel of 1 orange
3 whole cloves 2 cardamom pods or 1/2 tsp. ground cardamom seeds
1 cinnamon stick
Salt and freshly ground pepper to taste
3 cups chicken broth
1 cup long-grain rice
1/4 cup raisins
1/4 cup toasted sliced or slivered almonds
Melt butter or margarine in a large skillet. Add chicken pieces. Sauté until onion is tender. Stir in tomato sauce or puree. Simmer over low heat 1 minute to blend flavors. Add tomatoes, carrots, orange peel, cloves, cardamom, cinnamon stick, salt and pepper. Cook 1 minute. Add broth. Return chicken pieces to skillet. Bring to a boil. Reduce heat and cover. Simmer over low heat 30 minutes. Stir rice into liquid between pieces of chicken. Or remove chicken, stir in rice, then return chicken pieces to skillet. Cover. Simmer 30 minutes longer or until rice is tender. Garnish with raisins and almonds. Makes 6 to 8 servings.