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    You are in: Home / Cookbooks / UmmBinat's Bahraini Recipes
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    16 recipes in

    UmmBinat's Bahraini Recipes

    For Welcome to Bahrain!

    Displaying up to 20 pages of results. To see all results, or register.

    This is an easy delicious sauce to have with Gulf Arabian dishes, particularly common served with fish or chicken. Basically my SIL's style daqoos.

    Recipe #474978

    Yummy Middle Eastern flavoured hot drink. From http://www.greenprophet.com

    Recipe #477504

    For Welcome to Bahrain Tag Game! "Versions of this recipe are found throughout the Middle East. My mother's version is especially good and really easy to make. You can use this recipe as a base for making all types of middle eastern stews. The basic technique is to fry the meat in spices (this is an important step that many people skip as it seals the flavor of the spices), fry vegetables and onions in a seperate pan. Add water to the meat and then add the vegetables." " In Bahrain we usually use goat meat but that's difficult to find elseware" From http://6abkhatummi.blogspot.ca

    Recipe #477474

    For Welcome to Bahrain Tag Game! "This is a traditional Bahraini dish that is quite easy to make. Ba7ari comes from the root word Ba7ar which means sea. I'm not sure why its called this..." Modified from a recipe found on, http://6abkhatummi.blogspot.ca

    Recipe #477472

    Delicious and easy! "A traditional Bahraini recipe originally posted for Welcome to Bahrain Tag Game! Modified from a recipe on http://6abkhatummi.blogspot.ca

    Recipe #477471

    For Welcome to Bahrain Tag Game! From http://6abkhatummi.blogspot.ca

    Recipe #477467

    Modified from The Complete Middle East Cookbook By Tess Mallos. This is a beautiful accompaniment to Recipe #372093.

    Recipe #405300

    A good and simple flavoured Gulf Arabian rice dish which is standard accompaniment to most Gulf meals. Good with Recipe #372093 or Recipe #418079 among others. This dish may be made into yellow rice by adding 3/4 tsp turmeric for colour and is also very good with a chicken stock cube added to the water for more flavour. I recently made this with homemade stock and added some pine nuts to the onions near the end of cooking time until they were golden, it was really tasty. Modified from, The Complete Middle East Cookbook by Tess Mallos.

    Recipe #418082

    Posted for FLAVOR of the Month - Tamarind in NA*ME forum. I can imagine this would be very good served with Recipe#443553 . From The Complete Middle East Cookbook, by Tess Mallos.

    Recipe #417333

    How to make ground loomi powder called for in some recipes.

    Recipe #419710

    For Welcome to Bahrain Tag Game! Another significant part of the Bahraini diet is the fresh fish of the Persian Gulf. A century of British rule in the Persian Gulf has also made fish and chips popular in Bahrain. Whether wrapped in newspaper and eaten with greasy fingers or served on white china with silver cutlery, fish and chips has come a long way since it began 150 years ago.

    Recipe #425586

    I designed this delicious sounding dish For the Fish & Seafood Forum Wild Card, Mixing Pot Challenge ZWT6.

    Recipe #426743

    Wonderful, aromatic and flavourful! The best Muhammar I have made and I have tried a number! Very important to use a cast iron pan or heavy pan and lots of butter to form the crust part properly, this makes it way more flavourful as well. This is very good served with Gulf Arabian fish or shrimp dishes as it is traditional. Modified from a recipe found on http://desertcandy.blogspot.com. A great example this rice goes with is recipe#443922.

    Recipe #443553

    Beautifully delicious with garlic, olive oil & recipe#298652 or lemon marinated fish kababs.

    Recipe #452701

    Perfect with Arabic coffee or tea.

    Recipe #456606

    Very nice little Middle Eastern shortbread cookies. I like to give these as gifts or make them for tea time. I also make them often for my FIL's diwaniya (men's gathering) to enjoy with their Arabic coffee or tea. Recipe from The Complete Middle East Cookbook by Tess Mallos.

    Recipe #471748


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