Today’s a weekend and we were craving some Kuwaiti dishes, We’ve been in Scotland for a while now and a homemade Kuwaiti meal was needed to keep us going. We wanted something easy to cook and I remembered that em3addas was an easy dish to cook, and maybe fry some chicken to go with the em3addas, it would compliment it perfectly. We called the base back home and they sent us the following easy to follow recipe:

وصفة المعدس لشخصين

المقادير
2 كوب عيش -
1 كوب عدس -
2 طماط مقطع صغار -
2 بصل مقطع صغار -
البهارات : كركم – دارسين – كمون – مسمار – فلفل اسود (ملعقه استكانة تقريبا من كل النوع) -

الطريقه
غسل العيش و العدس و نقعهم ( منفصلين) لمدة نصف ساعه، يحمر البصل بالزيت الى ان يكتسب اللون الذهبي و ليس الأحمر
ثم يضاف الطماط و اضافة جميع البهارات تدريجيا، ثم يحرك الى ان يذوب الطماط، ثم يتم اضافة 4 أكواب من الماء و اضافة مكعب ماجي ( مغلف واحد) ، بعد ذلك يتم اضافة الملح حسب الرغبه بعد تذوق الماء، و عندما يغلى الماء يتم اضافة العيش و العدس بعد شخلهم من الماء، يترك على النار و يتم تخفيف النار بعد تشرب العيش للماء
و لايجب اضافة الماء بعد ذلك حتى بعد نقصانه
يترك حتى ينضج

و بالعافيه

Rice with Lentil for 2

Ingredients:

• 2 cup of life
• 1 cup lentils
• 2 small chopped tomatoes.
• 2 small chopped onions
• Spices: turmeric – students – cumin – nail – black pepper (spoon complacency almost every type)

Wash the rice and lentil and soak them (separately) for half an hour, fry the onion till it acquire a golden color but not red.

Then add the tomatoes and all the spices gradually, keep stirring and shifting the tomatoes till they melt, then add 4 cups of water and add a cube Maggie (one packet), then salt is added to taste, after tasting the water, and when the water starts to boil add the rice and lentils after. Leave it to boil, and reduce the heat under the pot when almost all of the water is gone.

Don’t add more water even if there is no water left.

Leave it on low fire till it’s done.

Bon Appetit

Click for a step by step in pictures

The M7albiya (Muhalabiya) is a great way to make sure that you don’t wake up in the morning with a 7aarij (heart burn), especially during ramadan where you’re left helpless throughout the day.

We prepare many cups similar to the one pictured above, and we all make sure to eat some later at night after our last meal. It works like magic, and prevents the 7arij every time. It’s very easy to make too.

To prepare a muhalabiya all you need is:

• Milk
• Sugar
• Starch
• Rose Water

A big table spoon of starch and sugar for each cup of milk, it depends on the quantity you’re making. I would add more sugar, but thats me. Rose water is optional, a table spoon would be more than enough if you ask me.

Begin by adding all of the things mentioed above together in a pot while it’s still cold, then begin heating and stir. Keep stirring til it thickens, then pour into little cups and put em in the firdge till they cool.

You can add some fruits or nuts on top, But thats really unnecessary, After all we’re trying to avoid 7arij here.

Voila! Bon Appétit!

Note: While you’re in the kitchen and have some starch lying around, you might wanna check this post out and make use of the excess starch!

A note from Mom:

“Mbarak 3alaikom elshahar. This is a very easy recipe and suits every occasion. I like to bake this cake when I have a gathering; it goes well with tea or hot milk. I have one thing to say if you’re going to use this recipe: Bake it yourself! o 3alaikom bil3afya “

If you’re fasting: Beware, Mouthwatering pictures ahead.
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I had a late lunch today and at 10pm I was in the mood for hot chocolate, it’s heavy enough to count as a substitute for dinner, so yeah I went for it.
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I thought the Sheraton’s Mhammara was the best till I tasted my in-law’s version. They got the recipe originally from fatafeat.com.

You’re going to need:

• 4 red peppers (flaifla/felfel barid)
• 1/2 cup of walnuts (joz)
• 2 cloves of garlic
• 1 lemon’s juice
• 1 Tablespoon of dibs ilroman (someone tell me what it’s called in english please)
• 1 cups crispy, oven-toasted bread crumbs
• 1 teaspoon of sugar
• Olive oil
• Salt

Now to the part where we learn how to mix the above to create one of the best starters:

-Grill the red peppers till they turn blackish. Then put them in a bowl and cover with plastic wrap, and when they cool off, peal the skin, take out all the seeds and cut them up to pieces.

-Put the cut up red peppers and all the rest of the ingredients, except the olive oil, in the blender, and mix them till you get a thick texture. Then start adding olive oil while you’re mixing till you end up with a creamy texture. Voila! you’re done. Whip out a slice of bread and start dipping

Thanks Ahmad and Saleya for sharing the picture and the recipe.

Mishary posted about the home made pretzels last week and we’ve been getting requests to post the recipe. Well, guys & gals, wait no more, here is the recipe:

• 3 1/2 cups flour
• 1 tea spoon salt
• 2 table spoon sugar
• 1 cup water
• 1 package yeast (khameera)
• 1 table spoon margarine (it’s a butter substitute. You can use butter)
• 1 table spoon water
• 1 egg yolk (beaten)
• Coarse salt (mil7 khashin)

Mix the 1 cup of flour with the sugar, salt and yeast. Heat the 1 cup of water and margarine (butter) to 120-130 degrees, then add it, gradually, to the mix. Beat for 2 minutes at medium speed, then add 1/2 cup of flour. Beat again at high speed for another 2 minutes. Then add some more flour till you make a soft dough (zeedaw 3almix 67een lain ibnetharkom t9eer 3ayeena layna.. mayabeelha ‘3isham). Take the soft dough and put it on floured board and work the dough with your hands for 5 minutes, then cover it and let it rest for 40 minutes.

Divide the dough to 12 equal parts. Roll the parts to form ropes, and then shape them into pretzels or any other desired shape. place on greased baking sheet and let it rest for 5 minutes while you mix the egg yolk and the 1 table spoon of water to brush on the pretzels. Finally sprinkle the coarse salt on top. Bake for 15 minutes at a 375 degrees.

o bil3afya

Thanks Saleya

This is a cake Mom ordered from a woman who bakes and sell her homemade cakes.

I thought the cake was nice and light. Others thought it was just an average but heavy cake. It tasted like a plain saralee cake (can be found in every co-op) filled with jam and whipped cream. The cream tasted nice and unique in my opinion. I haven’t tasted a whipping cream this nice in Kuwait before. The raspberry jam complemented the overall simplicity of the cake and made it feel like I was eating something healthy for a change. (I know jam is filled with sugar but it felt healthy!)
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My second post about recipes is here (cheny estanast 3ala el akel ) Now its about Cream Caramel, we call it here in Kuwait Ber el Waldain .. This is what mom told me, straight to the recipe and instructions

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I think this is my first post about with a recipe since we started our blog (usually Yousef handles these kind of posts) but this time i want to share my Mom’s favorite cake which is gers 3egaily. Its a very traditional Kuwaiti cake. My Mom made it so i dont know anything regarding the recipe but if you want i can ask my mom for more details

click below for the instruction by pictures on how to make a Kuwaiti gers 3egaily

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I woke up around 6:00 am and I was so hungry so i decided to have my own Baith 6oma6 (Eggs with Tomatoes). For those of you who are interesting in knowing how to make baith 6oma6, below are the instructions

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i found this site ewasfat which i think is pretty good and helpful for those of you who love to cook. Its an online recipes source, they claim that they have more than 1000 recipes. Most of the recipes are from the Arabian cuisine.

LINK

Thanks 9K2HN

Remember ages ago I posted about that basbosa lookalike? the “Baked With Love” post?

Here is the full, extra easy, recipe!

Stage 1

Ingredients for the topping (sheera)

-3/4 Cup of water.
-1/2 Cup of sugar.
-1/4 Tea Sp. Cardamom powder.
-1/4 Tea Sp. Saffron.

Bring the water to boil, add the other ingredients. mix well until the sugar dissolves. keep aside to cool.

Stage 2

Ingredients:

-2 Lebanese Bread. (its the white bread from Kuwait flour Mills & Bakeries Co).
-1/2 a cup of sugar.
-3/4 cup of milk.
-3/4 cup corn oil.
-3 Eggs.
-1 Tea Sp. Baking powder.
-1/2 Tea Sp. Cardamom powder.
-1/2 Tea Sp. Saffron.
-1/4 Tea Sp. Salt.

Put them all in a blender.

Saffron and Cardamom.

The Baking Powder

Hmm.. maybe some more Saffron.

Mix well then pour it into this baking dish (thank you dots…)

Decorate with some nuts (Skippable)

Pop it in the oven for 30 minutes on 350 degrees. If its an electric oven then set it to 180 degrees. 

Once its done, take it out, pour the cold topping (sheera) while the cake is still hot. And Enjoy it!

Note: Don’t let the lebanese bread deceive you, you won’t believe how good it tastes