RECIPES
Ideas for What to Eat
 
Recipe Cuisine Preparation Time Cooking Time  
  Shish Barak with Yoghurt Lebanese 10 15 View
  Cucumber Laban Salad Oriental 10 10 View
  Yoghurt cooked with Lamb meat (Shakrieh) Lebanese 10 45 View
  Rice Pudding Egyptian 15 60 View
  Zucchini in Yoghurt Sauce (Kousa Bil Laban) Lebanese 60 60 View
  Chicken Mansaf Jordanian 30 30 Hide
 
Serves for 4-6 Person
 
Ingredients
1 whole chicken, cut into serving pieces
1 1/2 quarts plain yogurt
1 egg
1 cup almonds, freshly toasted
1/2 cup pine nuts, freshly toasted
to taste, parsley, finely chopped
Salt, to taste
Pepper, to taste
6 servings long grain white rice (like basmati)
 
 
How to cook
1. Place chicken in large pot with enough salted water to barely cover it.
2. Cook over medium heat until almost done, about 3/4 hour.
3. In a separate pan, cook enough rice for 6 large servings.
4. In a large saucepan, stir yogurt until it is quite smooth. Add beaten egg and heat over medium heat, stirring constantly.
5. Add enough of the liquid from the cooked chicken to make a thin sauce, about the consistency of very heavy cream.
6. Heat until it almost comes to a boil and thickens slightly.
7. Add the cooked chicken pieces to the yogurt sauce and finish cooking the chicken in the sauce, at a low temperature.
8. On a large platter, mound the rice in the center.
9. Arrange the chicken pieces on the rice and pour most of the yogurt sauce over it, reserving the remaining sauce to be added, as desired, by the diners.
10. Garnish with the almonds, pine nuts and parsley around the edges of the mound of rice and chicken.
11. Serve warm accompanied by warmed pita bread.
 
 
 
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  Basbousa with yoghurt Egyptian 60 30 View
  Chocolate Milk Pudding International 10 20 View
  Milk-Based Cookies (Kaak bi halib) Lebanese 340 20 View