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Qatar (Qatari Recipes)

Alkhor Gate

World Cuisine Recipes


   Qatars native cuisine derives from its interior and coastal-dwelling populations - the nomadic Bedouins roasted meats and the settled townsfolk along the coast prepared fish and seafood. Qatari cuisine has also been influenced by its links to Iran, India, and North Africa. Qatar grows dates, apples and almonds, as well as other fruits and vegetables. Typical fare includes hummus, tabbouleh, spiced lamb or chicken with rice (machbous), and seafood such as lobster, crab, shrimp, kingfish, and red snapper. A typical breakfast might consist of olives, cheese, yoghurt, and, of course, coffee. Arabian coffee is made from a lightly roasted bean, sweetened, spiced with cardamom, and served in tiny cups.
Best Chocolate Chip Cookies

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
Cooking Instructions:
Preheat oven to 350 degrees F (175 degrees C). Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Glazed Yeast Doughnuts

3/4 cup scalded milk
1/3 cup granulated sugar
1/4 teaspoon salt
1 (0.25 ounce) envelope active dry yeast
1/4 cup warm water
4 cups sifted all-purpose flour
1 teaspoon freshly grated nutmeg, optional
1/3 cup butter or margarine
2 eggs, beaten
Oil for deep frying
2 cups confectioners' sugar
6 tablespoons milk
Cooking Instructions:
In a medium bowl, stir together the scalded milk, sugar, and salt. Set aside to cool until tepid. If using nutmeg, stir it into the flour, and add 2 cups of the mixture to the milk, and beat until well blended. In a small bowl, dissolve the yeast in warm water. Stir into the milk and flour mixture, then mix in the butter and eggs. Mix in the remaining flour 1/2 cup at a time. When dough is firm enough, turn it out onto a floured surface, and knead for 3 to 4 minutes. Place into an oiled bowl, cover and allow dough to rise until doubled in bulk. This should take 30 to 45 minutes. On a lightly floured surface, roll the dough out to 1/2 inch in thickness. Cut into circles using a donut cutter, or round cutter. Set aside to rise for 30 to 40 minutes, or until light. Heat one inch of oil in a deep heavy frying pan to 375 degrees F (190 degrees C). Fry donuts a few at a time. Cook on each side until golden brown, then remove to drain on paper towels. Glaze while warm, or just sprinkle with sugar. To make the glaze, stir together the confectioners' sugar and 6 tablespoons milk until smooth. Dip warm donuts into glaze, and set aside to cool.
2,5 kgs mutton
1,0 kgs of rinsed whole-grain wheat
Salt to taste
Cooking Instructions:
Boil mutton for several hours, stirring constantly and removing bones as they surface. Add rinsed whole-grain wheat; continue boiling for several more hours (a total of about 10), stirring constantly to avoid clumping. Add salt to taste.

World Cuisine Recipes


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