2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Arabic cuisine uses mainly beef, lamb, goat, poultry, legumes, rice, vegetables, canned and fresh fruits.
Pork is taboo in Arabic cuisine, but wonderful dishes are prepared from fish, eggs, lactic acid products. Spices are widely used, and in large quantities. In Arab countries, even coffee is drunk with spices instead of sugar.
Onions, garlic, olives, hot red pepper, cinnamon and a lot of olive oil are used. Arabic cuisine is characterized by heat treatment of meat without the use of fat. For this purpose, the pan is heated to 300 degrees. Thus, the meat forms a golden crust as soon as it touches the heated surface and so the juice does not run out and remains juicy.
Meat soups with beans and rice, peas, potatoes are very popular. The most common main dishes are stewed and roasted meat - chicken or lamb. Wheat flour porridge, also known as burgul, is also popular.
The lamb stuffed with raisins, rice, almonds and spices or sheep pilaf with rice, dates and almonds is also incomparable. Ayesh sweets replace bread and are made with flour and yogurt. Traditional are meat dishes such as cuba - boiled balls of meat or fish with the addition of spices, as well as stews - stewed meat with vegetables.
For the preparation of stewed chicken with dates the following products are needed: 1 chicken, 700 grams of onions, 200 g of dates, 650 milliliters of chicken broth, 1 tbsp. flour, 1 tbsp oil, 5 tbsp. lemon juice, 1 cinnamon stick, 1.5 tsp. ground ginger, 1 tsp. kim, half a teaspoon turmeric, 50 g almonds, 20 g coriander, hot pepper, black pepper, salt.
Preparation: Sprinkle the chicken with black pepper, salt and flour. Fry in hot fat over medium heat for about 15 minutes. It is more convenient if the chicken is cut into pieces, but they should be evenly fried.
Transfer the meat to another pan and fry the onion in the fat, season with cinnamon, cumin, ginger, turmeric, hot pepper and stir until the flavors are completely mixed.
Pour the broth and 3 tbsp. lemon juice. The fire intensifies and as soon as it boils, cover for 15 minutes on low heat. Then the chicken pieces are arranged on the onion.
When it boils again, cover again for 25 minutes, then transfer the meat and onion to another bowl and cover with foil. The remaining sauce in the pan is boiled until it thickens.
Add the dates, 2 tbsp. lemon juice and boil over low heat. Pour the sauce over the meat and sprinkle with pieces of roasted almonds.
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