a taste arabia

of YASMIN AL-MODHWAHI

1
a taste arabia
of

YASMIN AL-MODHWAHI
March 4, 2011
4
contents
preface 7

breakfast 9

appetizer 17

soups 31

main courses 37

accompanimants 55

desserts 65

drinks 75

glossary 84

index 91

acknowledgement 93

5
preface
As-Salamu Alaikum
Rapid globalization is the dominant reason that the world has become smaller in terms
of politics, economy and last but not least culture. One of the benefits of globaliza-
tion is that it has given us the opportunity to explore other cultures through food. The
cuisine and traditions related to food in individual countries have spread all over the
globe. That is to say eating pizza in Brazil, foie gras in China or sushi in Scotland has
become rather normal. The Arabic kitchen is an outstanding gastronomical experience
and just one of many exciting cuisines to explore.

Agriculture, the turbulent history and trading routes in Arabia have all played a huge
part in shaping the Arabic cuisine.

With no more than eight inches of rainfall annually it is impressive that Egypt was one
of the earliest nations in which agriculture was made possible. In ancient Egypt the
people in the Nile Valley discovered that they could exploit the annual river overflow
for their own benefit. Soon crops such as wheat and rice grew with ease. These and
other ingredients such as molokhia have been staple food in Egypt from the days of
the Pharaohs.

Nations and empire that have invaded countries in the Arab world have left footprints
in Arabic gastronomy. These empires include The Roman Empire and the Ottoman
Empire. In modern history nations such as Great Britain and France have invaded Ara-
bic land. To a certain extent these Western countries have contributed or rater refined
the Arabic cuisine.
6
Between 1600 and 1800 there was active trading tradition in Oman and Yemen. Trad-
ers from both countries loaded their boats with dates, pomegranates and figs when
they sailed to Zanzibar, countries in East Africa and the Indian Ocean. They returned
with spices including cinnamon, cardamom, ginger and chilli. Till this day these spices
are fundamental in Arabic cooking.

Hospitality and generosity are two of the highest held virtues in the Arabic culture and
are strongly associated with food. As the Old Persian saying and the Arabic proverb
states: “A guest is God’s gift” and “Three things are no disgrace to man, to serve his
guest, to serve his horse, and to serve in his own house.” It does not matter whether
the guest is a neighbor, sibling or a stranger – he or she should be welcomed with
open arms. During a meal the host will encourage the guest to taste all the served
food and to eat more than his or her filling. Arabic hospitality and generosity can seem
overwhelming at first, but once you get familiar with it you feel that it is a gesture that
comes from the heart.

This book is intended for people in non-Arabic speaking countries or for those without
Arabic background, as I would like for people outside the Arab world to be familiar with
and be able to cook authentic Arabic dishes. When I tell my friends that Arabic cuisine
is one of my favorites they usually nod and eagerly talk about an amazing place to eat
shawarma. Though shawarma tastes delicious I think of more than just this dish when
I mention Arabic food. Several recipes in ‘A Taste of Arabia’ are well known including
hummus and falafel, but there is also focus on less known areas of the Arabic cuisine.

This books allows you to take the time to journey through one of the most colorful,
tasteful and unique gastronomical cuisines. It is time to have a taste of Arabia.

Tahiyati
Yasmin Al-Modhwahi
7
breakfast
 manakish bil zaatar
makes 12

dough
150 ml milk
125 g butter
25 g fresh yeast
3 eggs, beaten
500 g plain flour
1 tsp. salt

topping
1 tbsp. olive
1 tbsp. dried zaatar

Heat milk and butter in a small pan until lukewarm. Remove from heat and pour the mixture into a big bowl. Add
the yeast and blend well. Beat in the eggs and add salt. Sift the flour into the yeast liquid, knead the mixture to a soft
dough and leave it to rise in a warm place for 45 minutes.
Divide the dough into 12 pieces and roll each piece out to a thin round circle. Brush each circle with olive oil and
sparkle with zaatar.
Put the forn on and when burning hot, place one bread at a time on top of the oven. Leave the bread for a few sec-
onds or until the bread can be taken off the forn with ease. Move the bread with a metal spatula into the oven, close
the door and leave for few seconds until the topping of the bread sizzles.
If not using a forn, bake the bread in a preheated oven, 230°C, for 5 to 8 minutes or until the topping sizzles and
the bread is firm.
When baked place the bread on a rack. Serve warm.
10
11
 zaatar
4 - 6 persons

2 dl olive oil
1 dl zatar

lebnah
Mix oil and zatir.
Eat with khubz (p. 62) by dipping the bread into the
zaatar.

4 - 6 persons

1 L yoghurt natural
¾ tsp. salt
olive oil

Drain the yoghurt through a piece of cotton in a

colander for 24 hours in a cold place. Mix the drained
yoghurt with salt.
Serve the lebnah in a deep dish. Make a cavity in the
center of the cheese and fill it with olive oil.
Eat with khubz (p. 62).
12
 foul
4 - 6 persons

!
In Egypt fava beans
4 tbsp. olive oil
are used instead of
1 onion, chopped broad beans. The
1 can of broad beans (450 g) dish originates form
2 tomatoes, chopped Egypt and is considered a
1 dl parsley, chopped naitonal dish of the nation.
½ tsp. chili (optional) It is believed that the dish
3 tsp. cumin dates back rom the days
½ tsp. salt of the Pharoahs, as fava
½ tsp. pepper beans have been found in
olive oil pharaonic tombs.

Heat oil in a deep pan. Add onion and sauté for two
minutes. Add the broad beans, inclusive the water from
the can, and the tomatoes. Leave to simmer for 3 to 5
minutes. Mash the bean mixture with a fork. Add remain-
ing ingredients and stir.
Serve in a deep dish and drizzle generously with
olive oil. Eat with khubz (p. 62).

13
14
 falafel
makes 60

500 g chickpeas
2 dl parsley, finely chopped
2 dl coriander, finely chopped
1 dl dill, finely chopped
10 garlic cloves Soak chickpeas for 24 hours and discard water.
2 onions When chopping the herbs do so using a knife. If chopped in a food pro-
4 tbsp. sesame seeds cesser the juice of the herbs will be extracted.This will make the dough fall apart
2 tsp. salt when frying the falafel. Quarter the onions and put them in a food processer with
1 tsp. sodium bicarbonate chickpeas and garlic. Blend until a smooth paste. Mix all the ingredients and
1 tbsp. cumin leave the dough to rest for 4 hours.
2 tsp. chili powder Form the dough into 60 balls at the size of a walnut. Deep fry the falafels in
cooking oil sizzling oil to a brown color. Remove onto absorbent paper.
Garnish with chopped herbs. Serve warm or cold.
garnish
chopped herbs

!
Falafel have become a character trait of the Middle East and have gained global
popularity. These delicious vegetarian-friendly balls are not just enjoyed at breakfast.
Sometimes they are served in khubz (p. 62) with some type of tahina or yoghurt
sauce (p. 61). Otherwise they are usually a part of a mezze table. In Egypt falafels
are known as tamiya. Tamiya are not made of chicpeas, but fava beans.

15
appetizer
 kibbeh
makes 25

shell
Rinse bulgur in a sieve and squeeze out any excess moisture. Transfer the bulgur
75 g bulgur
into a bowl. Add meat, onion, oil and salt to the bulgur. Knead to a thick paste.
350 g minced meat Divide the shell mixture into 25 balls.
1 onion, grated
1 tbsp. olive oil For the filling, heat olive oil and fry the onion till golden. Add the minced meat and
cook until evenly browned. Add remaining ingredients and leave it to cook for a few min-
½ tsp. salt
utes. Remove the filling from the heat and divide into 25 portions.
fill Shape each raw meatball like an egg. Hollow the meatball from one end to the other
1½ tbsp. olive oil with the index finger. However do not make a hole all the way through. It is important
1 onion, finely chopped to hollow it so that the wall of the ball is as thin as possible without cracking. Stuff each
ball with one portion of the filling. Close the kibbeh and reshape the ends to resemble an
150 g minced meat
American football.
35 g pine nuts
½ tsp. salt Preheat the oven to 200°C. Place the kibbeh on a tray. Leave space between each
¼ tsp. pepper one of them. Bake them in the oven for 15 minutes or until evenly brown.
Serve with zabadi bil nana (p. 61).

!
The national dish of Lebanon is kibbeh. There are several versions of the dish including kib-
beh nayye, raw kibbeh similar to paté, kibbeh bil-sanieh, kibbeh on tray that is layered and
baked, and kibbeh krass, fried kibbeh that has a shell and fill consisting of minced meat and
bulgur. These kibbeh are alternative kibbeh krass, as they are baked rather than fried.

18
19
20
 tabouleh
4 - 6 persons

½ dl bulgur
2½ dl cucumber, finely
chopped
3½ dl tomatoes, finely
chopped
1 dl spring onion, finely
chopped
2 dl parsley, finely
chopped
1 dl mint, finely chopped

dressing
1 dl olive oil Soak the bulgur in water for 2 to 3 hours and drain.
1 dl limejuice Chop vegetables and herbs with a knife. Mix all the ingredients for the dressing.
1 garlic clove Just before serving mix all the ingredients for the salad. Pour the entire dressing in
1 tsp salt the salad and toss well.

21
 baba ganoush
4 - 6 persons

3 eggplants
5 garlic cloves
2 dl tahina
1 tbsp. paprika powder
1 tbsp. cumin
2 tbsp. vinegar
Juice of 3 limes
2 tsp. salt
½ tsp. pepper
Preheat the oven to 200°C.
garnish Prick eggplants with a fork and roast them on a rack for 45 minutes or until the skin
olives wrinkles.Remove the eggplants from oven and leave to cool for a while.
chopped herbs Half the eggplants and scoop out the flesh. Blend the flesh and garlic till a smooth
paste. Add the remaining ingredients and mix thoroughly.
Garnish with chopped herbs and olives and eat the baba ganoush with khubz (p. 62)

The Sultan’s harem of the Ottoman Empire in the 16th and 17th century refers to an enclosed quarter

!
of women. The quarter included the Sultan’s mother, wives, concubines and daughters. The Valide Sul-
tan, the Sultan’s mother, and the hasekiks, the Sultan’s favorite, were highest in the harem hierarchy
and they had great political influence. The women of the harem competed with one another to become
hasekiks by for instance impressing the Sultan with new exciting dishes. According to the legend that is
how Baba Ganoush was invented.
22
 fatoush
4 - 6 persons

1 dl mint, finely chopped

Roast Arabic bread in a 200°C preheated oven until the bread is golden and crisp.
1 dl parsley, finely chopped
Break the bread into small pieces of 1-2 cm squares
8 romaine leaves, chopped
2 tomatoes, diced When chopping herbs and vegetables do so using a knife.
2 small cucumbers, diced Mix all the ingredients for the dressing.
2 spring onions, finely
Just before serving mix all the ingredients for the salad. Pour the entire dressing in
chopped
the salad and toss well.
1 big loaf Arabic bread

dressing
½ dl olive oil
Juice of 1 lime
2 tsp. sumak
½ tsp. salt

23
 warak einab
makes 120
Remove parsley and mint leaves from the stalk. Rinse thoroughly and
chop finely. Mix all ingredients except wine leaves in a big bowl.
400 g rice
500 g minced beef Place wine leaves in a pot and cover them with water. Boil them for 5
minutes.
6 big tomatoes, finely chopped
3 medium-sized onions, finely chopped Place one wine leaf on a work surface at a time with the shiny sight
4 tbs. lemon juice down. Cut off the stalk. Spoon some of the mixture on the stalk end of the
1 tsp. salt leaf. Do not spoon too much of the filling as the wine leaf will cut when
5 tsp. cinnamon cooking. Before placing it on the leaf, make sure to squeeze the juice of the
mixture into another dish.
2 tsp. black pepper
5 tsp. bokharat First fold the stalk end of the leaf over the mixture, then the sides. Finally
2 big bunches parsley roll the wine leaf tightly towards the tip.
2 big bunches mint Blend the peeled tomatoes in a bowl. Add tomato paste and stock
5 tbs. olive oil cubes.
Put the rolls in a pot. They must be packed closely. The juice from the
1 pack/glass wine leaves filling is poured over the wine leaves. Afterwards the stock is added until the
wine leaves are completely covered with liquid. Cover with a lid and boil on
stock low fire for 2½ hours. If there is any stock left add it to the wine leaves dur-
1 can peeled tomatoes ing the cooking time. If no stock is left add water.
3 tbs. tomato paste
Eat the wine leaves warm or cold and serve with zabadi bil nana (p. 61).
2 beef stock cubes
YASMIN’S WORD: If there is space for a dish, place it over the wine leaves
before the lid is put on. This is in order to prevent the wine leaves from ex-
panding too much and thereby becoming too soft.

24
25
 kousa mahshy
Makes 60
Remove dill, parsley and mint leaves from the stalk. Rinse
thoroughly and chop finely. Mix all ingredients except zucchinis
and green pepper in a big bowl.
400 g rice 2 big bunches diill
500 g minced beef 5 tbs. olive oil
Cut off stem end of the zucchinis and green pepper. Remove 6 big tomatoes, finely
the inside of the pepper and hollow the zucchinis using a corer. chopped 60 small zucchinis
The wall of the hollow zucchini should be no more than 2 to 3
3 medium-sized onions, 1 green pepper
millimeters and the rounded end of it should be kept intact.
finely chopped
Stuff the zucchinis and the green pepper with the mixture. 1 tsp. salt stock
Leave about 1 cm without filling so that the vegetables won’t 5 tsp. cinnamon 1 can peeled tomatoes
crack when cooking. 2 tsp. black pepper 3 tbs. tomato paste
Blend the peeled tomatoes in a bowl. Add tomato paste and 5 tsp. bokharat 2 beef stock cubes
stock cubes. 2 big bunches parsley
Place the green pepper in the centre of a pot and encircle 2 big bunches mint
it by standing zucchinis as shown in the picture to the bellow.
Cover the vegetables with the stock and leave to boil on low fire
for 1 hour or till tender.
Serve with the warm stock.

26
 hummus
4 - 6 persons

1 can chickpea purée (430 g)

½ dl tahina
1 dl yoghurt
3 garlic cloves, crushed
1 tbsp. red chili
2 tbsp. vinegar
Juice of 2 limes
1 dl chopped parsley (optional)

garnish
Chopped parsley
1 can chickpeas

Mix all the ingredients to a very smooth mixture. The hummus should
have a creamy and soft consistent. If too thick add water.
Garnish the paste with chopped parsley and chickpeas. Serve with
khubz (p. 62).

!
After more than three months of planning and five hours of mixing, 300 cooks
presented a 10.452 kg plate of hummus in May 2010. It earned a Guinness World
Record for the heaviest plate of hummus.
27
28
 asabi gullash bil gibna
makes 50

125 g halloumi cheese

1 dl parsley, chopped
1 dl mint, chopped
240 g mozzarella cheese
250 g domyati
2 eggs
1 pack spring roll dough (50 sheets)
cooking oil

Grate the halloumi cheese into a bowl. Add the remaining ingredients and stir well to mix.
Divide the cheese mixture into 50 balls.
Place one spring roll dough sheet on a working surface and put a ball of cheese near the bottom middle it. Shape
the cheese as a 3-5 cm long sausage. Cover the cheese with the bottom part of the sheet. Fold in both of the sides and
gently press to seal. Roll the roll towards the top.
Deep fry the cheese rolls until golden brown and crispy.

YASMIN’S WORD: The sheets of spring roll dough can become dry and dull, because making the asabis can take some
time. To keep the dough nice and moist, wet a tea towel and cover the unused spring roll sheets as well as the rolled
asabis. Another problem that you might experience when folding the asabi is that the dough won’t seal. To solve this
problem I sprinkle the sides as well as the top of the sheet with water.
29
soups
 shorbed ads
4 - 6 persons

1 middle-sized onion
4 tbsp. oil
1 middle-sized onion, diced
½ zucchini, diced
1 big tomato, diced
2 carrots, diced
½ kg split lentils
3 chicken stock cubes Cut one onion into thin slices. Heat the oil in a pan and fry the onion until golden
1½ L water brown. Remove onion from oil, but keep oil aside.
2 tsp. salt Put the diced vegetables in a pot together with the remaining ingredients. This
½ tsp. black pepper does not include the two limes. Leave to boil for 20 minutes. Before blending the soup
2 tbsp. cumin add the oil from the fried onion.
Just before serving garnish with fried onions and add juice from lime according to
2 limes taste.

32
33
 shorbed el-crema
4 - 6 persons

1 chicken c. 2 kg
1½ L water
20 cardamom seeds
30 g cinnamon stick
2 stock cubes
2 tsp. salt
3 onions

1 tbsp. butter
1 dl milk
5 tbsp. flour Clean chicken. Boil in water with cardamom seeds, cinnamon stick, stock cubes, salt
and onions. Leave on low fire for 45 minutes. Remove chicken and sieve the stock.
4 mestika
Melt one tablespoon butter over low fire in a pot. When melted add flour and stir. Gradu-
1 tbsp. butter ally stir in the stock and milk. Crush the mestika between two spoons and put it in the soup
160 g pasta (star) when boiling. Leave it to boil on low fire.
Meanwhile melt one tablespoon butter in a pan. Fry the pasta until golden. Remove
pasta from the pan and add to boiling soup. Leave it to boil till pasta is cooked.
Before serving, skim the soup.

YASMIN’S WORDS: When I was younger I knew this soup as the ‘star-soup’, because star
shaped pasta was used. Actually any type of small pasta can be used. Keep in mind that I
drank litres of this soup already in a young age. The question is who is to thank? The lovely
flavours of the soup or those stars?

34
 harira
Soak chickpeas in water for 48 hours. Discard water and skin the chickpeas. 4 - 6 persons
Soak lentils for half an hour. Remove any impurities.
Heat the oil in a pot. Fry the onion and celery for 5 minutes or till golden brown. 2 dl chickpeas
Add spices, water, stock cubes, tomatoes, tomato paste and chickpeas. Leave to 1 dl brown lentils
simmer for half an hour. Stir in lentils and simmer for thirty more minutes or until 1 tbsp. oil
lentils and chickpeas are easily chewable. Add vermicelli and leave the soup to 1 large onion, diced
simmer 5 more minutes. Add salt and pepper to taste. If soup is too thick dilute 2 stalks celery, thinly sliced
with water. 1 tsp. ground ginger
Just before serving stir in chopped herbs. 10 g cinnamon stick

!
½ tsp. cayenne pepper
Harira is a Moroccan soup, but it is well known throughout the Arab countries. The pinch saffron
soup is nourishing, rich and full of flavor and is thus very popular especially during 2 tsp. paprika
the fasting month, Ramadan. 1½ L water
3 stock cubes
5 big tomatoes, diced
3 tbsp. tomato paste
120 g vermicelli
Salt
Pepper
2 bunches coriander, chopped
1 big bunch parsley, chopped

35
main courses
 makaroni bil forn
4 - 6 persons

500 g pasta (penne rigate) Boil pasta according to packet directions.

Melt butter in a pan. Fry the minced meat until brown
meat tomato sauce and crunchy. Blend the peeled tomatoes and garlic cloves.
25 g butter 1½ tbsp. olive oil Pour half the amount over the meat. Set the other half
500 g minced meat 1 onion, coarsely chopped aside. Stir in tomato paste, water and add salt and pepper
1 can of peeled tomatoes 1 green pepper, chopped to the meat. Leave to simmer until all liquid is evaporated.
4 garlic cloves 2 tbsp. tomato paste Heat butter over low fire. Add the flour and stir until a
2 tbsp. tomato paste 2 dl water smooth paste. Pour the milk gradually while stirring. When
½ dl water 1 stock cube the sauce has come a boil, reduce to low fire and leave to
1 tsp. salt simmer for 10 minutes. Add salt.
¼ tsp. pepper 3 tbsp. breadcrumbs Grease a 20x30 cm roasting tray with butter. Coat the
25 g butter entire tray with breadcrumbs. The dish will consist of four
béchamel sauce layers: Half of the pasta in the bottom, the meat sauce,
40 g butter the other half of the pasta and finally the béchamel sauce.
8 tbsp. flour Cover the béchamel sauce with a thin layer of bread-
½ L milk crumbs. Cut butter into small cubes and place them on
½ tsp. salt top of the dish. Bake in preheated oven, 200°C fan, for 30
minutes or till the top layer is crusty and golden.
Meanwhile heat oil in a pot. Brown chopped vegeta-
bles. Pour in the remaining tomato and garlic sauce as well
as the tomato paste, water and stock cube. Simmer for 10
minutes. Blend the mixture to a smooth sauce.
Serve the pasta dish with the warm tomato sauce.
38
39
40
 roz il-basilla wa lahma mafrouma
4 - 6 persons

meat
1½ tbsp. butter
500 g minced meat
1 tsp. salt
3 tsp. cinnamon

rice Heat the butter in a pan. Add the meat when the butter starts to sizzle. Fry until
400 g rice brown and crispy. Sprinkle with salt and cinnamon and mix well.
1 tbsp. olive oil Melt olive oil in a pot. Rinse rice through a sieve. Make sure that all excess water is
1½ tsp. cinnamon removed before adding the rice in the hot oil. Stir until rice is dry. The latter takes about
1 tsp. salt 4 minutes. Pour in water and add cinnamon, salt and vegetables. When the water boils,
6½ dl water cover the rice with a lid and put the pot on low fire. The rice is cooked when all water is
3 carrots, diced evaporated. Mix the rice and vegetables gently when cooked.
150 g peas Heat the olive oil in a small pan. Halve the almonds and fry. Stir continuously other-
wise the almonds will burn. Add the pine nuts as soon as the almonds change color. Stir
nuts until almonds and pine nuts are golden. Transfer to an absorbent paper.
100 g almonds, shelled Spoon the rice and vegetable mixture on to a dish. Cover it with the crispy meat
75 g pine nuts and decorate with almonds and pine nuts. The dish can be a little dry thus it is always
2 tbsp. olive oil served with zabadi bil khiyar (p. 61).

41
 fasoulia
4 - 6 persons

1¼ kg lamb shoulder
35 g butter
1 garlic, sliced Ask the butcher to cut the lamb shoulder into 5x5 cm cubes.
3 onions, sliced
900 g haricot beans In a big pot melt the butter. Add the meat, garlic, onions and haricot beans. Cover
with a lid and leave on medium-high fire until all the liquid from the ingredients evapo-
2 cans peeled tomatoes
rates. Stir in the cinnamon. Blend the peeled tomatoes and add them and the remaining
2 tbsp. cinnamon
ingredients to the pot. Leaver to simmer for about an hour or until meat is tender. Add
½ tbsp. salt cinnamon, salt and pepper to taste.
½ tbsp. pepper
2 stock cubes Serve with khubz (p. 62), roz bil shariya (p. 59) or plain rice.
2 tbsp. tomato paste
cinnamon
salt
pepper

42
 samak
makli
4 - 6 persons

marinade
Juice from 2 lemons
½ dl olive oil
2 garlic cloves, crushed
2 tbsp. cumin
2 tsp. salt
½ tsp. pepper

fish
1200 g halibut
wheat flour

Mix all ingredients for the marinade.

Cut fish into serving pieces. Marinate for at least 8 hours.
Remove fish from marinade before frying. Coat fillets with flour. Fry fish in half butter,
half oil to obtain the best flavour.
Served with roz ahmar (p. 58) and hummus (p. 27).

YASMINS’S WORD: Any white fish can be used. Another variation of the dish is to use
2 tablespoons of ground coriander instead of cumin.
43
 fatta
4 - 6 persons

meat rice sauce bread

1.2 kg lamb neck 350 g rice 15 g butter 1.5 arabic bread
700 ml water 1½ tbsp. butter 1 garlic, peeled 25 g butter
2 onions 6 dl water 3 tbsp tomato purée 1 tsp. cloves, grounded
20 cardamon grains 1 tsp. salt 6 tbsp water
30 cloves 2 tbsp vinegar
1 tsp salt

Ask the butcher to cut the lamb neck into 1½ cm slices. Boil 700 ml water in a pot. Add meat, onions, spices and
salt. Simmer for 45 minutes to 1 hour or until meat is tender. Remove meat from broth and grill in oven until brown.
Sieve out remaining ingredients and keep the broth for later use.
While the meat is boiling, cook the rice. Melt butter in a pot. Rinse rice through a colander. Make sure that all
excess water is removed before adding the rice in the hot butter. Stir until rice is dry. The latter takes about 4 minutes.
Pour in water and add salt. When the water is boiling, cover the rice with a lid and put the pot on low fire. The rice is
cooked when all water is evaporated.
Melt butter in a pan. When the butter is warm crush the garlic into it. Fry for a couple of minutes or till golden, stir
once in a while. Stir in tomato purée, water and vinegar. Bring to a boil and keep aside till later use.
Cut bread into small pieces approximately 2x2 cm squares. Spread evenly in an ovenproof dish and place knobs of
butter on top of the bread. Sprinkle with cloves. Toast the bread in a hot oven. Keep an eye on it as the bread can burn
all of a sudden.
Immediately after the bread has been taken out of the oven, pour 1½ dl of the broth over the brad. Spoon the rice
on top of the bread and pour the tomato vinaigrette so that the rice is completely covered. Top the dish with the grilled
lamp neck.

YASMIN WORD: The remaining broth is delicious to drink hot.

44
45
 couscous
4 - 6 persons

meat and vegetables couscous Remove the skin of the chicken.

800 g chicken dru m sticks 7 dl water
6 carrots Cut the carrots, pumpkin and rutabaga in 5 cm
2 tsp. salt
long stalks.
500 g pumpkin ½ kg couscous
350 g rutabaga 6 tbsp. olive oil Melt the butter on high fire in a big pot. Fry onion
35 g butter until it is soft. Blend in ras-el hanout, paprika and
2 onions, chopped saffron threads. Leave for a minute. Add chicken
legs, salt, pepper and pour water until the legs are
3 tbsp. ras-el hanout sugar sauce
covered. When boiling, reduce to low fire and leave
2 tsp. paprika 35 g butter to simmer for 20 minutes. Move pot back to high fire
½ tsp. saffron threads 1 small onion, finely chopped and add the vegetables. If necessary add water until
water 2 dl black raisins everything is covered. Bring to a boil. Reduce to low
1 tbsp. salt 2 tbsp. sugar fire and simmer for 15 minutes. Add chopped herbs.
½ tsp. pepper 2 dl water
For the couscous boil water and salt. Add cous-
1 bunch parsley
cous and simmer until water is absorbed. Toss the
2 bunches coriander 1 can chickpeas, drained olive oil evenly.
In a small pot melt butter with onion. Stir in rai-
sins, sugar and water, when onion is soft. Leave to
simmer for 10 minutes.
Place the couscous on a serving dish and form
it into a mountain. Well the center and spoon sugar
sauce in here. Remove chicken and vegetables from
broth. Surround the couscous with the chicken and
vegetables. Garnish the dish with chickpeas and
serve with warm broth.
46
47
 lahma bil
forn
4 - 6 persons

meat
1 tsp. salt
1½ tsp. cinnamon
½ tsp. pepper
4 lamb shanks

vegetables
30 g butter
2 big onions
6 big tomatoes
3 green peppers

Mix salt, cinnamon and pepper. Rub lamp shanks with the mixture. Place the lamp shanks in a roasting tray and
put the dish in a 230° preheated oven for 30 minutes or till golden brown.
Cut onions and tomatoes into thin boats, while the green pepper is cut into thin slices from the top to the bottom.
On the stove melt the butter in another roasting tray. Brown onion and green pepper. Add tomatoes and cook for
five minutes. Place lamp shanks on top of vegetables and cover tray with silver paper. Leave on stove to simmer for
approximately 2½ hours or until meat is tender. Add salt and pepper to taste. Keep in mind that all of the liquid might
evaporate. If so, add water during the cooking time.
Serve the meat and vegetables with roz bil shariya (p. 59).

48
 bamia
4 - 6 persons 400 g okra meat sauce ¼ tsp. pepper
1 chili, chopped 25 g butter 1 tsp. salt
okra Juice of 1 lime 3 garlic cloves, chopped 1 tsp. bokharat
1 tsp. olive oil 1 tsp. salt 1 onion, chopped 1 dl water
1 onion, chopped ¼ tsp. pepper 500 g minced meat
2 garlic cloves, coarsely 4 tomatoes, grinded 1 tomato, sliced
chopped 2 tbsp. tomato paste

Heat olive oil in a frying pan. Fry onion and

garlic until golden. Add okra and chili and leave to
fry until the okra turns into a brighter green. Pour
limejuice and add salt and pepper to the pan. Put
off the fire.
In another frying pan melt butter and fry onion
and garlic till golden. Add meat and fry until brown
and crispy. Add remaining ingredients and simmer
for 5 minutes.
Pour the meat sauce in an ovenproof dish
and cover it with the okra. Place the tomato slices
on top of the okra and cover the dish with tin foil.
Place in the middle of a 175°C preheated oven
and cook for 1 hour.
Serve with plain rice or roz bil shariya (p. 59).

49
4 - 6 persons
koushari
koushari
2 dl brown lentils
4 tsp. cumin
2 tsp. salt
6 dl water
3 dl rice

fried onion
3 onions Rinse the lentils in water the night before and spread them on a tea towel to
10 tbsp. oil dry. Remove any impurities.
Cut the onions into thin slices. Fry them to a rich brown color. Be aware that
tomato sauce the color change from brown to black can occur rapidly. Remove to an absorbent
1½ tbsp. olive oil paper. Keep the oil for later use.
3 garlic cloves, crushed
Boil water with salt, cumin and oil from the onion. Add lentils and leave to
1 onion, diced boil for half an hour. Add rinsed rice. Do not stir the ingredients. Simmer until all
1 can peeled tomatoes (400 g) water is absorbed.
2 tbsp. tomato paste
¼ tsp pepper Heat the olive oil in a pot and fry garlic and onion till golden. Blend peeled
tomatoes and add it and the remaining ingredients to the pot. Simmer for 10
1 tsp salt
minutes.
2 dl water
1 stock cube Cook pasta according to direction on pack.
To serve stir the rice and lentils gently. Place on dish and spoon pasta on
250 g pasta (1 cm penna rigata) top. Spread tomato sauce and sprinkle with fried onion. Serve with dakos (p. 60)

50
51
52
 molokhia
4 - 6 persons

chicken
1 chicken (1.2 kg) Clean chicken. Boil in water with cardamom seeds, cinnamon stick, stock cubes,
1 onion salt and onions. Leave on low fire for 45 minutes. Remove chicken and sieve the broth.
Keep the broth for the molokia. Roast chicken in a 200°C preheated oven until the skin
2 stock cubes
is crunchy and golden.
½ tbsp. salt
25 cardamom seeds Melt butter in a pan. Sauté garlic and add ground coriander. Fry the taqliya for a cou-
25 g stick of cinnamon ple of minutes.
1 L cold water Boil broth. Add frozen molokia and leave to simmer until the molokia is defrosted.
Toss in the taqliya and leave to simmer for 3-5 minutes. Pour the molokia into a bowl.
taqliya Chop the red onion finely and mix with vinegar. The vinegar sauce can be used as
20 g butter topping over the molokia.
15 garlic cloves, crushed
Serve the molokia as a sauce to roz bil mikassarat (p. 56).
4 tbsp. ground coriander

molokia

!
400 g frozen molokia
Molokhia is found in countries such as India and the Philippines, but it is a traditional Egyptian dish
4½ dl broth of chicken originating from times of the Pharos. During the reign of Caliph al-Hakim Abu Ali Mansur, 985-1021
AD, the consumption and the cooking of molokhia in Egypt was forbidden, because he believed that
topping molokhia could be used as a sexual stimulant. Fortunately After his death the ban was lifted.
1 middle-sized red onion
4 tbsp. vinegar

53
accompaniments
 roz bil mikassarat
4 - 6 persons

nuts
1 tbsp. oil Heat the olive oil in a small pan. Halve the almonds and fry. Stir continuously other-
75 g almonds, peeled wise the almonds will burn. Add the pine nuts as soon as the almonds change color. Stir
50 g pine nuts until almonds and pine nuts are golden. Transfer to an absorbent paper.

rice Heat oil in a pot and add vermicelli. Stir till golden brown. Rinse and sieve the rice
1½ tbsp. oil before adding to vermicelli. Stir for 4 minutes or till the rice is dry. Pour in water and add
400 g rice (basmati) salt. Let the rice boil.
6 dl water Move to low fire, cover with a lid and leave to simmer until water is absorbed.
1 tsp. salt
Serve with molokhia (p. 53).

56
57
 roz ahmar
4 - 6 persons

1 onion, finely chopped Rinse and sieve the rice in a colander.

2 tbsp. oil Heat oil in a pot. Sauté onion. Add rice to onion and stir for 4 minutes or till
400 g rice the rice is dry. Pour in water and add remaining ingredients. Let the rice boil.
6 dl water
Move to low fire, cover with a lid and leave to simmer until water is absorbed.
15 cardamom seeds
Remove cardamom seeds before serving.
½ tbsp. salt
Sere with samak makli (p. 43)

58
roz bil
shariya
4 - 6 persons

2 tbsp. olive oil

100 g pasta (vermicelli)
400 g rice
7½ dl water
1½ tsp. salt

Heat oil in a pot and add vermicelli. Stir till pasta is golden brown.
Rinse and sieve the rice before adding to vermicelli. Stir for 4 minutes or till the
rice is dry. Pour in water and add salt. Let the rice boil.
Move to low fire, cover with a lid and leave to simmer until water is absorbed.
Served with among other things bamia (p. 49), fasoulia (p. 42), molokhia (p.53).

59
 dakos
4 - 6 persons

3 medium-sized tomatoes
1 red chili
1 tsp. vinegar
½ tsp. salt

Quarter the tomatoes and

cut the chili into 4 pieces. Blend
the vegetables, vinegar and
salt to a sauce.
Serve with koushari (p. 50)
or add to harira (p. 35) for a
more hot flavour.

60
 zabadi bil khiyar
4 - 6 persons

½ cucumber
½ L yoghurt
2 garlic cloves, crushed
2 tsp. cumin

Half the cucumber and cut it into cubes. Mix all in-
gredients gently in a bowl.
Serve with roz il-basilla wa lahma mafrouma (p. 41).

zabadi bil nana

4 - 6 persons

4 dl yoghurt natural
1 dl mint, chopped

Mix yoghurt with chopped mint.

Eat with kibbeh (p. 18).

61
 khubz
makes 14

24 g yeast
7 dl water, lukewarm
2 tsp. sugar
3 tsp. salt
18½ dl wheat flour

Dissolve yeast in lukewarm water and mix in sugar. Leave for 10 minutes. Add salt. Blend in flour gradually and
knead the dough for 10 minutes. Let the dough rise 3 hours or overnight.
Knead the dough. Divide into 7 rolls and leave to rise for 15 minutes.
Roll out the rolls to ½ cm thick circles on a lightly floured surface. Cover the breads with a dry tea towel and leave
to rise for a further 10 minutes.
Preheat pizza stone on the lowest rack in a 230°C oven. Place one of the breads on the pizza stone and bake till
bread can be removed from the stone with ease. The latter takes about 4 minutes. Cool on a rack. Repeat until all
breads are baked.
If not using a pizza stone cover a baking tray with baking paper. Place the breads on top of the paper and bake on
the lowest rack in a 230°C preheated oven.
Serve warm.

62
63
desserts
 roz bi laban
4 - 6 persons

½ dl water
1 dl pudding rice
6 dl milk
1 dl sugar
2 tsp. mestika
1 tsp. blossom water
1 dl pistachio nuts, chopped

Boil water in a pot. Stir in rice until water is absorbed.

Pour in milk. Cover the pot with a lid and boil rice on the
lowest fire for 35 minutes.
Crush the mestika between two spoons and blend in
to rice with sugar and blossom water.
Spoon the rice pudding into four serving dishes or
glass and eave to cool.
Sprinkle with chopped pistachio nuts.
Serve cold.

66
 om ali
6 - 8 persons 6 - 8 persons

3 sheets buff pastry 75 g hazelnuts, coarsely

9 dl milk chopped
2 dl cream 75 g raisins
75 g pistachio nuts, shelled 150 g sugar
75 g almonds, coarsely 2 cans puck crème (340 g)
chopped

Cover a baking tray with baking paper. Place the buff pas-
try on the tray and bake in a preheated oven, 200°C. When
pastry is golden remove from oven.
Separate the middle layer from the top and bottom. Keep the golden top and bottom layer aside and bake the mid-
dle layer until it has the same color as the top and bottom.
Mix the milk, cream nuts, almonds, raisins and sugar in a bowl.
Break the pastry and place half of it in the bottom of an ovenproof dish. Pour the milk mixture over and cover the
milk with the other half of the pastry. Finally spread the puck crème over the pastry.
Bake in the preheated oven till the top layer golden brown. This takes between 15 and 20 minutes.
Serve warm.

!
Om Ali literally means ‘The Mother of Ali’ in Arabic. It is said that it was the first wife, who was mother to Ali, of the Egyptian Sultan Ezz
El Din Aybek who invented the dish. After the Sultan’s death there was a fight between Om Ali and the Sultan’s second wife. After many
obstacles Om Ali finally had the second wife killed. To celebrate Om Ali made this sweet dessert. I interpret it as sweet revenge.
67
 baklawa
makes 20 - 25

160 g shelled pistachio nuts

240 g filllo dough
2 tsp. sugar
1 tsp. rose water
2 dl oil
2 portions cold syrup (p. 70)

Chop pistachio nuts. Do not grind them. Mix with sugar and rosewater.
Use a 15x15 cm ovenproof dish. Brush base and sides with oil.
Cut the dough into sheets that have the same size as the dish. Place one sheet in the dish and brush with oil.
Cover with another sheet and brush with oil. Continue to do so until half of the fillo dough is used. Spread the pistachio
and sugar mixture on top of the dough. Place a fillo sheet on top of the mixture, brush with oil and cover with another
sheet, which surface is brushed as well. Continue the procedure with the rest of the fillo dough. Use a sharp knife to
cut about 20 diamonds shaped baklawas. The baklawas must be cut all the way through to the bottom of the dish. The
easiest way to make perfect diamond shaped pastry is to cut the baklawa into 5 verticle lines and 4 or 5 diagonal lines.
Bake in 180°C preheated oven for 20 minutes or until the baklawa’s are crispy and golden brown.
Take the sweets out of the oven and pour syrup over them.
Leave to cool and absorb syrup overnight.

68
69
 sharbat
1 portion syrup

2 dl sugar
1 dl water
2 tsp. lemon juice

Mix water and sugar in a pot. Bring to a boil and then leave to
simmer for 3-5 minutes. Blend in lemon juice and simmer for another
5 minutes.
Let the syrup cool.

YASMIN’S WORD: For a sweeter taste, add 1 teaspoon of blossom

water when you blend in the lemon juice.

70
 koushaf
4 - 6 persons

½ pack amar el-din Cut amar el-deen into small pieces and place in a pot. Pour water in to pot and
4 dried dates leave to simmer.
4 dried apricots Quarter the dried fruits and add them to the water, when the amar el-deen is dis-
4 dried prunes solved. Halve the almonds and stir in the remaining ingredients. Let the sweet simmer
8 small dried figs for 20 minutes.
½ dl raisins
Pour into serving glasses and place them in the refrigerator to cool.
1 dl blanched half almonds
½ dl pine nuts Serve cold.

71
 ataif
makes 10 Dissolve yeast in lukewarm water and set aside for 5 minutes. Stir in sugar and
floor until there are no more lumps. Cover with a damp tea towel and let the batter
batter rise for 2 hours.
12 g yeast Meanwhile prepare the filling. Mix all ingredients for the fill. The walnuts should
3 dl water, lukewarm not be grinded.
1 tsp. sugar Lightly oil a thick-bottomed pan. When burning hot reduce to low fire. Pour ½ or
4 dl water ¾ dl of batter into the pan and spread to a circle 10 cm in diameter. Fry pancake until
cooking oil surface is relative dry. Remove the pancake to a rack and repeat the process with
the rest of the batter.
filling Place filling in the center of the uncooked side of the pancake. Take care not to
1 tsp. cinnamon stuff the pancake so much that it will break when being fried. Usually 2 teaspoons of
1 tsp. icing sugar filling should do. A rule of thumb is if the pancake is not sealed with ease there is too
120 g walnuts, chopped much filling. Fold the pancake so it looks like a half moon. Pinch the edges tightly to
prevent ataif from opening.
garnish Deep fry ataif and turn occasionally. When they are golden in color they are done.
pistachio nuts, finely chopped
Dip them in cold syrup (p. 70) and arrange on a plate. Pour remaining syrup on
top of all the ataifs. Sprinkle with finely chopped pistachio.
Serve warm or cold. However the ataifs are best when they are crispy. Thus eat
them within a few hours after being cooked and dipped in syrup.

YASMIN’S WORD: A more calorie friendly method of cooking the ataifs is to bake
them in the oven. Brush ataifs with oil and place them next to each other in a
greased baking tray. Bake in a preheated oven, 200ºC, till they are golden and
crispy, about 20 minutes. After filling the ataifs they can also be frozen.

72
73
beverages
 karkadé
makes 2 liters

160 g hibiscus petals

1 L water
400 g sugar
35 g dried tamarind

Rinse hibiscus petals through a colander.

Pour water in a big pot and add petals as well as tamarinds. Bring to a boil and leave to simmer for 20 minutes.
Strain through a fine sieve and dissolve sugar in juice while still hot. Dilute until the juice makes two litters.
Serve ice cold.

!
On warm days this bright-red drink is served cold and fresh on open cafés and vendors all over Egypt. Actually the entire plant, except
the roots, is eatable and used in cooking. In addition to cold drinks the hibiscus petals are used in food coloring, jellies and tea. Hibiscus
tea is said to be one of the best types of tea, as it lowers blood pressure, is caffeine free and is rich in C vitamin.

76
77
 asiir lamoon
makes 1¼ L

8 limes
2 dl sugar
11½ dl water, ice cold
1 bunch mint (optional)

Cut the unpeeled limes into cubes.

Blend sugar and water till sugar is dissolved. Add lemon. If
using mint, add mint leaves to the blender with the limes. Let the
blender run on highest setting for 4 minutes or until water is green.
Sieve the juice and serve immediately.

78
 amar el-deen
makes 1½ L

1 pack amar el-deen
1½ L water
120 g sugar
2 tsp. rose water
1 dl pine nuts
2 dl blanched halved almonds
Rinse the amar el-deen, cut into small pieces and put in a pot. Pour water
into the pot. Bring to a boil and leave to simmer for half an hour. Put off fire and
dissolve sugar in the hot drink.
Blend when drink is cool. Add the rest of the ingredients and put drink in a
refrigerator.
Serve cold.
79
 shai bil nana
makes 1 L

1 L water, boiled
black tea
10 branches mint, fresh
sugar (optional)

Place mint in a pot and pour boiling water over. When the water turns green, remove leaves from pot. Add tea ac-
cording to taste. Let the tea draw according to taste.
Pour into teacups. If using loose tea sieve the tea before serving.
Add sugar for a sweeter taste.

80
81
 ahwe
makes 2 cups

2 brown sugar cubes

2 cardamom seeds
1½ tbsp. Arabic coffee
1½ dl water

Add all ingredients to a kanaka (coffee pot). Bring to a boil.

As soon as the coffee rises, remove from heat. Let the coffee settle. Return kanaka to heat, bring to a boil, remove
when coffee rises and let it settle. Repeat one more time.
Serve in Arabic coffee cups or in Espresso cups.

!
There are several legends suggesting the invention of coffee as a beverage. According to one legend it was the Abyssinian goatherd
Kaldi who discovered coffee in 850 AD. As the sun went down Kalid was exhausted from looking after his flock of goats. In contrast the
goats were full of energy. Kalid noticed that they had been eating some red berries. Kaldi collected the berries and reported his findings
to the local monastery. The beans were put in water and the beverage drunk by the monks. The drink was regarded as a miracle as it
kept the monks awake for their evening prayers. A similar myth describes how a Yemeni man, Sheikh ash-Shadhili, discovered the coffee
beans on a journey to Ethiopia. It is said that he exported the beans from Ethiopia to Yemen.

82
83
glossary
A
ads: lentils

ahmar: red

ahwe: arabic coffee

amar el-deen: apricot leather, apricot drink

asabi gullash: fillo pastry fingers

asiir: lemonade

ataif: pancakes with filling

B
baba ganoush: eggplant dip

baklawa: dessert made of thin layers of fillo dough, nuts and syrup

bamia: okra stew with minced meat and tomatoes

84
bokharat: ready made mixture of the grounded species cinnamon, black pepper, pa-
prika, cumin, coriander, cloves, nutmeg and cardamom.

C
couscous: baby pasta coated with wheat flour

crema: crème

D
dakos: chili sauce

F
falafel: fried chickpea patty

fasoulia: haricot beans

fatta: grilled lamp neck on top of roasted bread, rice and tomato-vinaigrette sauce

fatoush: salad with roasted bread

85
 foul: bean salad

forn: oven

G
gibna: cheese

H
harira: moroccon soup

hummus: chickpea dip

K
khiyar: cucumber

karakadé: drink made of dried hibiscus petals

khubz: bread

kibbeh: meat-bulgur balls with meat and pine nut filling

86
kousa mashy: stuffed zucchinis

koushari: brown lenils, rice and macaroni served with tomato sauce

L
laban: milk

lamoon: lime

lahma: meat

lebnah: yoghurt cheese

M
manakish: bread with topping

makaroni: macaroni

makli: fried

mikassarat: nuts

molokhia: leaves of corchorus species

87
 N
nana: mint

O
om ali: a warm dessert combined of puff pastry, nuts, raisins and milk

R
roz: rice

S
samak: fish

shai: tea

sharbat: syrup

shariya: vermicelli pasta

shorbet: soup
88
T
tabouleh: parsley and mint salad

tahina: paste of ground sesame seed

W
warak inab: wine leaves stuffed with rice and meat

Z
zaatar: a mixture of sesame seeds, sumac and herbs such as oregano and thyme.

zabadi: yoghurt

89
90
index
ahwe 82 fatta 44 lebnah 12 shai bil-nana 80

amar el-deen 79 fatoush 23 makaroni bil forn 34 sharbat 70

asabi gullash bil gibna 29 foul 13 manakish bil zaatar 10 shorbed ads 32

asiir lamoon 78 harira 35 molokhia 53 shorbed el-crema 34

ataif 72 hummus 27 om ali 67 tabouleh 21

baba ganoush 22 karkadé 76 roz ahmar 58 warak einab 24

baklawa 68 khubz 62 roz bi laban 66 zaatar 12

bamia 49 kibbeh 18 roz bil shariya 59 zabadi bil khiyar 61

couscous 46 kousa mashy 26 roz il-basilla wa lahma zabadi bil nana 61

mafrouma 41
dakos 60 koushaf 71
roz bil mikassarat 56
falafel 15 koushari 50
samak makli 43
fasoulia 42 lahma bil forn 48

91
92
acknowledgement
Without the incredible contribution form the following individualts this book never would had been written:
First and foremost a big thank to my supervisor
Ms. Karen Hornshøj-Møller who has supported and
encouraged me, yet kept a tight rein on me through-
out the project. Thank you for reading, re-reading
and giving feedback on my personal statement. This
project has truly been a pleasure and I will miss our
lunch meetings.
I owe my deepest gratitude to Ulla Mervild, chief
publisher at Politikens Forlag, for finding time in
her busy schedule for an interview. Ulla provided
me with a lot of useful and relevant information that
helped me to create a good looking and good con-
tent wise cookbook.
A thank goes to aunty Iman, aunty Hiba and Teta
for your wonderful help and ideas. I can not wait to
prepare these dishes for you especially as you have
cooked and introduced them to me in my childhood.
Thank you for making me fall in love with my Arabic
background in terms of the cuisine among other
things.
I would like to thank my lovely cousin Lamis for
her interest and thoughts on the project. Your help-
full and supportive e-mails are greatly appreciated.
I am thankful to Ayten who gave me the beauti-
ful teacup. The picture of shai bil-nana never would
have looked like this without the glass!
I am grateful to my parents who have been inter-
ested and supportive in my project from day one. A
thanks goes to my father for eating and suggesting
improvemnt to the dishes. Thank you for reading
and editing my personal statement as well. A special
thank to my mother for being the greatest help one
can imagine. Without your assistance when things
went wrong I never would have finished this project
on time or created this quality of work.
93
 This is the first cookbook by 16-year-old Yasmin Al-Modhwahi who was
born and grew up in Copenhagen, Denmark. Her mother is from the
Faroe Islands, whereas her father is from Arabia. Her father grew up in
a number of Arabic countries including Morocco, Egypt, Lebanon, Yem-
en and Iraq. He has therefore been used to food from each of the 22
Arabic countries. When Yasmin’s mother married her father they moved
to the Middle East for a couple of years. Yasmin’s mother learned how
to cook authentic Arabic food during her stay in Arabia. Yasmin has
grown up in a multicultural home where traditional and delicious Arabic
food has been served frequently. The author’s love for the Arabic cuisine
expresses itself in the 94 pages long ‘A Taste of Arabia’.

The term Arabia covers all Arabic speaking countries from Morocco in
East to Iraq in West and from the Mediterranean Sea in North to the Indian
Ocean in Southeast. In total the Arab world spans over 22 countries. Each
country has specialties, but in general the cuisines and recipes in these
countries are somewhat similar. Yet there is local nuance to every dish de-
pending on in which nation the course has been prepared. This book con-
sists of more than 40 authentic recipes that are focused on the Egyptian
and Levantine kitchen.