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    You are in: Home / Cookbooks / Visiting KUWAIT 8/2012
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    28 recipes in

    Visiting KUWAIT 8/2012

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    Mansaf is a delicious, satisfying Jordanian dish traditionally made using lamb. This recipe comes from, one of the only places that I could find a feasible (for a small-town American!) recipe for Mansaf.

    Recipe #158813

    Sweet and Yummy. This is actually just an exotic spice infusion, and though called a coffee, there is no coffee in it. From The Complete Middle East Cookbook, Gulf States section, by Tess Mallos.

    Recipe #387317

    A simple delicious Gulf Arabian sweet. perfect with coffee or tea. Dates have always been of prime importance to survival in the desert. They are an ideal food, relatively cheap, easy to transport, and provide excellent nutrition. Recipe modified from The Complete Middle East Cookbook by Tess Mallos. Edit: This has been revised March 15, 2010 I don't use measuring spoons & cups so my guess of butter was off and has being corrected.

    Recipe #405481

    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

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

    Recipe #419710

    This is what we often eat for a regular days breakfast.

    Recipe #423228

    Delicious cream filled Middle Eastern sweet. This kunafa receives tremendous compliments on its sweet & savory combination and is requested very often. You may use 2 1/2 - 3 "small" cans plain keshta for a regular pie plate (it will not be able to hold all the kataifi pastry though) or 4 1/2 cans for the pan size called for, just don't tell anyone it was that easy! And don't forget to add in sugar to the keshta and mix well with a whisk. (I have made both fresh and with canned keshta and both ways received encores!) *Using canned keshta is just so much easier!!! A dessert of the cuisines of the former Ottoman empire in the Eastern Mediterranean as well as Arab countries. Recipe adapted from Arabesque: A Taste of Morocco, Turkey, and Lebanon, by Claudia Roden.

    Recipe #436533

    This is a staple in our home. A simple salad that is made throughout the Middle East, Arabian influenced African countries such as Sudan were it is called Salatet Zabady bil Ajur & the Mediterranean. It is served as a mezza or salad side dish. It is especially good as a cool sauce to be paired with hot rice dishes as we do. Recipe#387395, for example. Modified from Delights from the Garden of Eden by Nawal Nasrallah. Prep time does not include 30 minutes in the refrigerator.

    Recipe #443878

    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

    Submitted by Cris Fleck for An Afternoon In New Orleans

    Recipe #456417

    From Traditional Arabic cooking - miriam al hashimi to try

    Recipe #168287

    This is a classic Gulf dish -- yum yum! I've adapted this recipe from a recipe booklet that came free with "Ship Madras Curry Powder" I made it the other day and my husband thought it was wonderful! Serve with a nice, colourful salad, otherwise it'll look a bit yellow yellow yellow! Next time I want to try putting whole king prawns on top to add a bit of colour!

    Recipe #89877

    My wife worked with a dear friend from Kuwait to develop this hummus with a flair. Everyone loves this hummus. Try it with chips, crackers or on a sandwich. If you enjoy the recipe, please rate it for us. Thank you.

    Recipe #422685

    A gluten-free tasty sweet breakfast or dessert made especially during the month of Ramadan in the Arabian Gulf - Kuwait, UAE, Oman... Sometimes made with onion and egg. Originally published on

    Recipe #361328

    This is a way to prepare fresh okra before adding it to any recipe so that it doesn't become slimy while cooking. Original recipe from The Complete Middle East Cookbook by Tess Mallos.

    Recipe #366751

    Best stored refrigerated. Purchase already shelled almonds with their skin on which prevents the kernel from drying out and loosing its flavoursome oils. When needed de-skin (blanch) and if required split or sliver them. In the northern Indian state, Jammu and Kashmir, the almond tree is designated as the State tree. A dish called pasanda is a popular North Indian meat dish, derived from a meal served in the Court of the Moghul Emperors. Reflecting the dish's flavour and its connection with the almond, pasanda also refers to a mild curry sauce made with cream, coconut milk, and almonds in North India and Pakistan. Recipe taken from The Complete Middle East Cookbook by Tess Mallos.

    Recipe #369495

    This very tasty fish with rice is often served in homes in the Arabian Gulf. Kuwaitis in particular love Zubadi (Silver Pomfret) fish that is local but can be found in the frozen section of many Middle Eastern or Asian shops. (You may have to degut them yourself). While some prefer to eat them with rice alone, others like ourselves, make Recipe #387327 to serve as an accompaniment. This recipe is a combination from three sources which all deserve credit, Sa-mak ma-ga-lee - Fried Fish from From "The Complete United Arab Emirates Cookbook", by Celia Ann Brock- Al Ansari, Mtabag Simach from "Cardamom and Lime: Recipes from the Arabian Gulf", by Sarah Al-Hamad, and

    Recipe #405788

    My family likes this dish served with lemon and I would usually serve a salad on the side. Nothing being more symbolic of Kuwaiti hospitality than Lamb Machboos, this dish traditionally prepared by Bedouins with a whole slaughtered sheep. Chicken machboos can be prepared in essentially the same manner, but of course cooking time is reduced. Originally from

    Recipe #417828

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