An Arabian dinner can be the solution for those days when creativity is lacking when deciding on a meal! This is because Arab cuisine is very rich and will appeal to everyone, as it offers hot and cold options, with alternatives for vegans too.
So, what do you think take a food tour to your home and pay homage to the cuisine of a different culture, without leaving home? You can start with a delicious Arabic dinner and these tasty meals below. Look that:
Discover 10 options for a delicious Arabic dinner
Tabbouleh with quinoa
Time: 30min (+ 1h in the fridge)
Performance: 4 servings
Difficulty: easy
Ingredients:
- 1 cup quinoa (washed and drained)
- Salt to taste
- 2 seedless cherry tomatoes, diced
- 1 Japanese seedless cucumber, diced
- 1 bunch of chopped parsley
- 1/3 cup fresh mint (chopped)
- 1 diced onion
- 1 lemon juice
- 4 tablespoons of olive oil
- Lettuce leaves to decorate
Method of preparation:
Cook the quinoa in boiling salted water for 5 minutes and drain. Pour into a bowl and allow to cool. Add the tomato, cucumber, parsley, mint, onion and season with salt, lemon and olive oil. Mix well and refrigerate for 1 hour. Arrange the lettuce leaves on a serving dish and pour the tabbouleh. Serve immediately.
Cigar grape leaf
Time: 1h30 (+ 4h of soaking) (+ 20min of rest)
Performance: 10 servings
Difficulty: medium
Ingredients:
- 2 cups white (white) rice
- 800 g of minced meat
- Salt and Syrian pepper to taste
- 500 g of vine leaves without stem
- 12 cloves of garlic with peel
- 1 cube of beef broth
- 4 cups of hot water (tea)
- juice of 2 lemons
- 6 tablespoons of olive oil
Method of preparation:
Soak the rice in water for 4 hours. Drain the rice and mix the meat, salt and pepper to taste. Place the leaves in a bowl and cover with hot water to scald. Drain. Open the tinfoil with the shiny side facing out and place part of the filling in the center. Fold the sides inwards and then roll up starting from the thinnest side of the pastry. Arrange the cigars in a pan, side by side, making layers, arranging the garlic cloves at random.
Dissolve the beef broth in the hot water and pour it over the cigars until it reaches 2 inches above the level. Season with lemon juice and olive oil. Place a dessert plate upside down on top of the cigars to prevent them from opening. Put on medium heat and cook for 30 minutes after boiling. Cover and let it rest for 20 minutes before serving.
Arabian rice
Time: 40 min
Performance: 6 servings
Difficulty: easy
Ingredients:
- 2 tablespoons of butter
- 1 large onion, grated
- 1 crushed clove of garlic
- 2 cups of rice (washed and drained)
- 3 teaspoons of salt
- 1 tsp ground cinnamon
- 1/2 cup seedless white raisins
- 4 cups of boiling water (tea)
- 2 cups cooked and shredded chicken breast
- 2 cups of plain yogurt (400 g)
- 1 cup mint (chopped)
Method of preparation:
In a pan, melt the butter over medium heat and brown the onion, garlic, rice, salt, cinnamon and raisins for 3 minutes. Add the water, cover and cook, half-covered, over low heat for 15 minutes.
Roll out the chicken breast, cover again and cook for another 5 minutes until the rice has softened. Finish the dish by spreading the yogurt, mint, mix gently with a spoon and serve immediately.
Kibe Cru
Time: 2h (+ 1h rest)
Performance: 8 servings
Difficulty: easy
Ingredients:
- 500 g of wheat per kibbeh
- 3 cups of boiling water (tea)
- 2 cubes of chicken broth
- 1 cup mint (chopped)
- 1 chopped onion
- 2 tablespoons of chopped parsley
- Salt and black pepper to taste
- 1 clove of garlic
- 500 g of minced meat
- Lemon and onion to accompany
- Mint leaves to decorate
Method of preparation:
In a bowl, put the wheat and hot water with the melted chicken broth cubes. Mix well and let it soak for 30 minutes or until the water dries, stirring occasionally. Wait for it to cool down. In a blender, blend the other ingredients (except the minced meat). Add to the cooled grain and add the minced meat. Mix well until the mixture is smooth and let it rest for 30 minutes. Prepare the kibes, serve with lemon and onion and garnish with mint.
roasted falafel
Preparation time: 1h (+ 12h soaking)
Performance: 20 servings
Difficulty: easy
Ingredients:
- 1 1/4 cup chickpeas (chickpeas)
- 1 chopped onion
- 1/4 cup chopped parsley
- 2 minced garlic cloves
- 1 teaspoon of salt
- 1 teaspoon (tea) of cumin
- 1 teaspoon of Syrian pepper
- 1 teaspoon of baking soda
- 2 tablespoons of oatmeal
Method of preparation:
Soak the chickpeas overnight, changing the water at least 3 times. Work with the rest of the ingredients in the food processor.
Leave to rest for about 30 minutes. Shape into small cookies. Arrange on a greased baking sheet and bake in a preheated medium oven (180 ° C), browning on both sides.
Arabian dinner: 10 options of dishes to enjoy
Rice with lentils – mijadra
Time: 40min (+ 1h of soaking)
Performance: 4 servings
Difficulty: easy
Ingredients:
- 1 cup of lentils
- 2 tablespoons of oil
- 1 tablespoon of minced garlic
- 1 cup of uncooked rice, washed and drained
- 4 cups of boiling water (tea)
- 1/2 tablespoon of salt
- 1 cup (tea) of oil
- 5 thick sliced ​​onions
Method of preparation:
Boil the lentils in cold water for 1 hour and drain. In a skillet over medium heat, heat the oil and sauté the garlic. Add the rice and lentils and sauté for 3 minutes. Add the water and salt and cook over low heat, with the covered pan, until tender.
In another skillet, over medium heat, heat the oil and sauté the onion until golden brown, stirring occasionally. Drain on absorbent paper to dry. Serve the rice with the onions on top, decorating the dish.
exfirra of meat
Time: 1h10 (+ 1h30 rest)
Performance: 40 units
Difficulty: easy
Ingredients:
- 2 fresh brewer’s yeast tablets (30 g)
- 1 tablespoon of salt
- 3 tablespoons of sugar
- 2 cups of water (tea)
- 1 egg
- 2/3 cup (tea) of oil
- 800 g of wheat flour (approx.)
- Oil and wheat flour for greasing and flour
- 1 yolk for brushing
Filling:
- 500 g of minced meat
- 2 chopped seedless cherry tomatoes
- 1 cup of chopped green olives
- 2 cups of grated mozzarella
- 1 chopped onion
- 1 lemon juice
- Salt and Syrian pepper to taste
Method of preparation:
In a bowl, combine the yeast, salt and sugar, stirring until dissolved. Add the water, egg, oil and mix. Add the flour, a little at a time, beating until it forms a homogeneous mass that does not stick to your hands. If necessary, add more flour. Cover and let it rest for 30 minutes.
In a bowl, mix all the ingredients for the filling. With a rolling pin, roll out the dough on a floured surface until thin. Cut into small circles and divide the filling between them. Close, joining the ends and forming triangles.
Place it in a large greased pan, cover and let it rest for another 1 hour. Brush with egg yolk and take to a preheated medium oven for 25 minutes or until well cooked and golden. Remove from the oven and serve.
Babaganuche (eggplant paste)
Time: 1h (+ 20min soak)
Performance: 6 servings
Difficulty: easy
Ingredients:
- 4 large eggplants, halved
- flush oil
- 3 tablespoons of Tahini
- 2 tablespoons of lemon juice
- 2 crushed cloves of garlic
- Salt to taste
Method of preparation:
Soak the aubergines in water and salt for 20 minutes. Drain, dry, arrange on a baking sheet, drizzle with olive oil and bake in a medium oven for 20 minutes or until the pulp is tender. Remove from the oven, let it cool, drain the pulp with a spoon and add the rest of the ingredients. Serve with focaccia or toast.
Kafta On A Spit
Time: 1 hour
Performance: 10 servings
Difficulty: easy
Ingredients:
- 1 slice of bread without crust
- 2 tablespoons of milk
- 500 g lean minced meat (duckling or rump)
- 2 grated onions
- 1/4 cup mint (chopped)
- 2 tablespoons of chopped parsley
- 2 tablespoons of wheat flour
- 2 teaspoons of Syrian pepper
- Salt to taste
- oil for greasing
Method of preparation:
Moisten the bread with milk. In a bowl, mix the bread, meat, onion, mint, parsley, flour, pepper and salt, kneading with your hands until the mixture is smooth. Divide small portions of kafta and wrap it in barbecue sticks until it forms a cylinder.
Bake on a wire rack or in a greased pan, in a medium oven, preheated, for 15 minutes or until golden brown. Remove from the oven and serve, to taste, with the lemon.
Arabic lasagna
Time: 1h (+ 10min of rest)
Performance: 8 servings
Difficulty: easy
Ingredients:
- 2 medium eggplants, sliced
- 3 tablespoons of oil
- 1 large onion, chopped
- 3 minced garlic cloves
- 4 chopped tomatoes
- 2 cans of tomato sauce
- Salt and black pepper to taste
- 1/3 cup (tea) of chopped parsley
- 400 g of loaf of bread
- 2 cups ricotta (mashed)
- 400 g of grated mozzarella
- 2 tablespoons of sesame seeds for sprinkling
Method of preparation:
Place the eggplant slices in a colander and sprinkle with enough salt to extract all the bitter juice. Leave to rest for 20 minutes, wash, squeeze well and set aside. Heat 1 tablespoon of oil and fry the onion and garlic until golden brown. Add the tomato, the sauce and sauté for 5 minutes. Remove from heat, season with salt and pepper to taste and incorporate the green smell.
In a thick-bottomed pan, heat the remaining oil and brown the aubergine slices on both sides. Spread a little sauce in a baking dish, lay a layer of bread, eggplant, ricotta, mozzarella, sauce, finishing with the bread and mozzarella. Sprinkle with sesame seeds and bake in a preheated medium oven for 25 minutes.
Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
