Saudi Arabian recipes

We are celebrating unity week at NIU and one of the days I received a handout which had recipes for Saudi Arabian recipes in it.  I thought I'd share some with you.

Dip for Dates (Haysa Al-Tumreya)

3/4 cup flour, either white or brown
1/2 cup shortening or vegetable oil
Dates, pitted

Combine the flour and shortening or oil in a saucepan.  Heat over low heat, stirring constantly with a wooden spoon, until the Mixture is golden brown.  Remove from heat and pour onto a plate.  Serve while hot with a bowl of pitted dates.  Serves 6 - 8 as a snack.

Spices in Saudi Food

The important spices in Saudi cooking are black pepper, coriander, cinnamon, clove, nutmeg, cumin, cardamon, paprika, and curry.  

Saudi Spice Mix (Baharat)

1/3 cup black pepper

1/4 cup corieander powder

1/4 cup cinnamon

1/4 cup clove, ground

1/3 cup cumin

1/4 cup nutmeg

1/2 cup paprika

1/3 cup curry powder

1/4 cup dried limes, ground

2 teaspoons cardamon, ground

Mix all ingredients, store in tightly sealed jar.  

Makes 2 cups.

Saudi Beans (Foul)

one can of fava beans

1 onion

1 tomato

3 minced garlic cloves

2 spoons of tehaini paste

Olive oil

lemon juice

salt and pepper to taste

To make a dip made of foul madamis with pita bread; first drain the beans, and then add olive oil and heat up for a few minutes.  If you prefer it spicy; add a few cuts of chili green pepper, minced garlic, lemon juice, and stir well.  Leave on low heat for 3 minutes or less.  Add the tehaini paste, and then arrange the mix in a flat dish.  Add more of the lemon juice on top and drizzle olive oil on top.   Sprinkle some onions and tomatoes on the side.