Elite life
Bahrain (Bahrain Recipes)
Servings: 6
Ingredients:
1 kg fresh prawns, shelled and de-veined
2 cups chopped tomatoes
1/2 cup green capsicum, chopped
1 teaspoon salt
1 teaspoon prawn masala powder
1 teaspoon turmeric
3 tablespoons tomato paste
3 tablespoons oil
Cooking Instructions:
Put the prawns, tomatoes and capsicum into a covered saucepan and boil for about 10 minutes. Add the salt, prawn masala, turmeric, tomato paste and oil. Decrease heat and simmer, covered, for about 20 minutes. Serve with rice.
Ingredients:
1 large eggplant
2 cloves garlic
2 tbsp tahini (sesame paste)
1/4 tsp salt
1 tbsp lemon juice
125 ml yogurt
3 tbsp olive oil
Several whole olives
Cooking Instructions:
Heat oven to 200°C. Place whole eggplant on a baking sheet and bake until the outer shell is crisp and the inside is soft and mushy (about 1 hour). Let the eggplant cool, then remove and discard the skin and the green cap. Spoon the inside into a food processor or a blender. Add garlic, tahini, salt, lemon juice and yogurt. Purée until creamy. Spoon into a serving dish and garnish with olive oil and whole olives. Serve cold or warm, with sliced pita bread or vegetables for dipping.
Servings 1
Ingredients:
2 onions,; chopped
1/4 c butter, oil or semen
2 cloves garlic,; minced
3/4 ts salt
1 tb curry powder
1 sm cinnamon stick (opt)
3 tomatoes, peeled and chopped
3/4 c water or chicken stock
2 dried limes
1 3/4 lb fish fillets or slices
Cooking Instructions:
Saute the onions in the butter until softened. Add the garlic, salt and curry powder and cook for another minute. Blend in the cinnamon stick, tomatoes and water. Cover and simmer for 5 minutes. Add the dried limes and lower the fish into the sauce. Cover the pot and poach the fish over low flame until it is tender and flaky. Serve with your favorite plain rice dish.
Ingredients:
1 tsp. ground black pepper
3/4 tsp. ground coriander
3/4 tsp. ground cinnamon
3/4 tsp. ground cloves
1 tsp. ground cumin
5 cardamon seeds
1/8 tsp. ground nutmeg
1 1/2 tsp. paprika
2 lbs lamb
Salt
2 Tbsp. oil
2 onions, chopped
4 laddles of canned dice tomatoes
2 Tbsp. parsley, chopped
1/2 tsp. grated lime peel
1/2 tsp. ground turmeric
2 cups rice
2 1/2 cups water
Cooking Instructions:
Mix the black pepper, coriander, cinnamon, cloves, cumin, cardamon, nutmeg and paprika and set aside. Salt the lamb. Saute it with the onions on the oil, until the lamb is brown and the onions are golden brown. Add the prepared spice mixture, the tomatoes, the parsley, the lime peel and the turmeric. Mix well, bring to a full boil, then reduce the heat and simmer, covered, for 30 minutes. Add rice and water, cover, and simmer for an additional 20 minutes. Serve.
Ingredients:
2 1/2 cups of rice washed and soaked in salted water
3 minced onions
1 cup of minced green coriander
1 tablespoon of mixed spices (buharat)
3 cinnamon sticks
3 spoons of oil
1 cup of Mung bean (mash bean) soaked in water
100 g tomato paste
1 kg shrimps - heads, shells and veins are removed (if fresh shrimps not available you can use dried)
2 garlic cloves
4 whole dried black lemon
8 seeds of cardamom
Salt as desired
Cooking Instructions:
Mung bean should be soaked in water for at least 6 hrs but it is possible to save time by just boiling the mung bean for 10-15 mints (be careful not to over-cook). Heat oil in a large cooking pan, fry the onions till golden brown then add the shrimps, garlic, spices, coriander and the tomato paste. 2 1/2 - 3 cups of water is added to the above mixture followed by the rice, mung bean, salt, cinnamon sticks and the black lemon. Make sure that you mix it gently then cover the pot and leave it on a low heat for 30-40 mints.
