1 - 10 of 32 for arabic food

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A Baghdad specialty made with eggplant and stew beef or lamb. Cut beef or lamb evenly into 1 inch cubes, removing any fat. In a heavy bottomed ...

2. HALVAH
In a medium sized heavy bottomed saucepan, bring to a boil over medium heat the sugar, cream and water. Boil 15 minutes, stirring occasionally. ...

Place chickpeas and water in a saucepan and bring to boil. Cover and cook over medium heat for 1 hour. In the meantime, heat oil in a frying pan; ...

Mix together and serve chilled.

Place all ingredients except chicken in broiler pan, mix together. Then put chicken pieces in, arrange chicken slightly in the other ingredients. Add ...

Dissolve yeast in water, add salt, then flour. Make a fairly stiff dough, then, cover, and let rise until double 1 to 1 1/2 hours. Turn out onto ...

Dissolve yeast in ... Then bake 5-10 minutes until bottom is light brown. Broil top for 1/2 minute until light brown. Makes 20-24 loaves of Arabic Bread.

In large pan mix flour, sugar, salt. Add 6 cups very warm water and mix until absorbed. Add softened yeast and knead 5 minutes or more. (Longer ...

In a large bowl, thoroughly mix 2 cups flour, sugar, salt and dry yeast. Gradually add tap water to dry ingredients. Beat 2 minutes at medium speed ...

Put water and sugar in a small pot and stir on low heat until sugar dissolves. Add coffee and a pinch of ground cardamom to sugar and water and keep ...

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