Prawn Balls (Chebeh Rubyan)
Description:
The effort involved is well
worth this lovely dish
served with a hot sweet rice.
Ingredients:
2 pounds uncooked prawns or shrimp,
peeled and deveined and dried of
water
1/4 c. fresh coriander (cilantro)
3/4 t turmeric
1 t salt
3/4 c ground rice
3 TBS ghee, divided (butter may be substituted)
1 c. onion, finely chopped
2 t baharat recipe, divided
2 T grated lemon peel
1 piece tamarind (about walnut size)
2 c. warm water
1 small onion chopped fine
I large tomato peeled and chopped
1/4 t hot chili pepper
2 t sugar
Instructions:
Mix prawns with coriander leaves.
Process in food processor until
it becomes a paste.
Mix in the turmeric and the ground
rice, then the salt.
Mix well.
Refrigerate covered.
Melt 2 T ghee in a skillet.
Add 1 cup of onion and saut�
until transparent.
Stir in 1 t baharat and lemon peel
and remove from heat.
Set this aside.
Soak the tamarind in 1 cup of the
warm water for 15 minutes and roll
between fingers.
Pass the tamarind through a sieve
pushing with the back of a spoon.
Set liquid aside.
In a large saucepan melt the
remaining one tablespoon of ghee.
Saut� the remaining small chopped
onion until transparent.
Add tamarind liquid, remaining one
cup of warm water, remaining one
teaspoon baharat, tomato, chili
pepper and the sugar.
Cover and simmer over low heat
15 minutes.
Using the prawn paste take about
1 Tablespoon and flatten in your
moistened palm.
Place 1 teaspoon of reserved onion
mixture (not the liquid) in the
center and push prawn paste around
this to form a closed ball.
Continue until all ingredients are used.
It is important to keep palms moist
during this process.
Place the prawn balls into the simmering
sauce.
Cover and simmer over low heat 35 minutes.
The prawn balls will swell during cooking.
Best way to eat:
Serve with steaming hot muhammar (muhammar
recipe available in the listings)
~~~~~~~~~~ Sweet Rice (Mulhammar)
Description:
This recipe uses fragrant exotic basmati rice
Servings: 6
Ingredients:
1/4 t saffron threads
3 cardamom pods, cracked
2 Tablespoons rose water
2 cups basmati rice
6 cups of water
1 Tablespoon of salt
1/3 cup sugar
1/4 cup of ghee (butter may be substituted)
Instructions:
In a small bowl put saffron, rose
water and the cardamom.
Sort rice and wash until the water
runs clear.
In a large heavy pan boil the 6
cups of water.
Stir in the salt and the rice.
Return water to a boil, stirring
occasionally.
Boil uncovered for 8 minutes.
Drain.
r sugar onto the hot rice and mix well.
Melt the ghee in the same pan the rice
was cooked.
Add the rice with sugar.
Sprinkle the rose water and spices on
top of the rice.
Using the end of a wooden spoon, make
3 small holes in the rice.
Cover the pan with a paper towel and
place lid tightly on top.
Cook over low heat about 20 minutes,
until done.
recipe courtesy: Arabic News .com
--
_______________________________________________
Get your free email from www.doramail.com with 30 Megs of disk space in
webhosting and e-mail storage!
Powered by Outblaze
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/HERB-RECIPE/
<*> To unsubscribe from this group, send an email to:
[EMAIL PROTECTED]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
