10 Arab recipes to celebrate (or not) the defeat of Flamengo

so it is, Flamengo are out of the final of the Club World Cup! And the Arab team Al Hilal was responsible for the Rossoneri’s sadness. But for those who are happy with the defeat of the Flamengo fans, why not take the opportunity to prepare delicious Arabic recipes?

After all, nothing like a healthy rivalry between Brazilian fans, right? As the Rio de Janeiro team prepares to compete for third place in the competition, we part ways 10 tasty options for you to try. Check out all the recipes below and be sure to give them a try!

ground beef cigar

Minced Meat Cigar – Photo: Guia da Cozinha

Time: 40 minutes

Performance: 6 portions

Difficulty: easy

Ingredients:

• 20 cabbage leaves
• 1 cup cooked white rice (tea)
• 600 g of braised minced meat
• Salt, Syrian pepper and chopped parsley to taste
• 1 can of tomato sauce
• 1 cup hot water (tea)
• 1 cube of vegetable broth
• 1 cup mozzarella (grated)

Method of preparation:

1. Rinse the cabbage leaves in hot water, remove the stems with a knife and then set them aside
2. Meanwhile, in a bowl, mix the rice with the meat, salt, pepper and green perfume
3. Distribute this mixture on the cabbage leaves and roll up, closing the sides and shaping the cigars.
4. In a bowl mix the sauce, water and vegetable stock
5. Roll out half in a medium refractory, place the cigars on top and cover with the remaining sauce.
6. Cover with aluminum foil and place in a preheated medium oven for 20 minutes.
7. Remove the paper, sprinkle with the mozzarella and return to the oven for 5 minutes or until browned.
8. Pick up and serve later.

Babaganuche

Aubergine paste – Photo: Shutterstock

Time: 1h (+20min soaking)

Performance: 6 portions

Difficulty: easy

Ingredients:

• 4 large aubergines cut in half
• olive oil for dressing
• 3 tablespoons of Tahini
• 2 tablespoons of lemon juice
• 2 crushed garlic cloves
• salt to taste

Method of preparation:

1. Soak the aubergines in salted water for 20 minutes.
2. Drain, pat dry, arrange on a baking sheet, drizzle with olive oil and place in a medium oven for 20 minutes or until the flesh is soft.
3. Remove from the oven, leave to cool, remove the pulp with a spoon and mix the rest of the ingredients.
4. Serve with Syrian bread or toast.

Arabic rice

Arabic rice – Photo: Guia da Cozinha

Time: 40 minutes

Performance: 6 portions

Difficulty: easy

Ingredients:

• 2 tablespoons of butter
• 1 large grated onion
• 1 minced garlic clove
• 2 cups rice (washed and drained)
• 3 teaspoons of salt
• 1 teaspoon(s) ground cinnamon
• 1/2 cup seedless white raisins
• 4 cups boiling water (tea)
• 2 cups chicken breast (cooked and shredded)
• 2 cups of natural yogurt (400 g)
• 1 cup mint (chopped)

Method of preparation:

1. In a skillet, melt the butter over medium heat and saute the onion, garlic, rice, salt, cinnamon and raisins for 3 minutes
2. Add the water, cover and cook, partially covered, over low heat for 15 minutes.
3. Spread the chicken breast, cover again and cook for another 5 minutes until the rice softens
4. Finish the dish by spreading the yogurt and mint
5. Gently mix with a spoon
6. Serve immediately.

Flat kibbeh with curd filling

Kebab dish with curd filling – Photo: Guia da Cozinha

Time: 1h20 (+30min rest)

Performance: 8 portions

Difficulty: easy

Ingredients:

• 2 cups of grain (tea) for kibbeh
• 1 tablespoon Syrian pepper (or a blend of ground cinnamon, black pepper, allspice, and ground coriander)
• 1 kg of twice ground duckling
• 1 large onion chopped
• 1/2 cup chopped fresh spearmint (mint)
• 1 1/2 cups (tea) dry curds
• Margarine for greasing and dressing
• 1 tablespoon of salt

Method of preparation:

1. Put the wheat in a bowl and cover with warm water.
2. Then let it rest for 30 minutes.
3. Mix the meat, onion, mint, pepper and salt in a bowl and knead with your hands
4. Squeeze the grain between your hands or through a sieve and add to the meat.
5. Knead again until combined
6. Grease a refractory with margarine, roll out half the wheat dough with wet hands, the curd and cover with the rest of the dough
7. Cut with a wet knife
8. Place a scoop of margarine on top of each square.
9. Cover with aluminum foil and then place in a preheated medium oven for 25 minutes.
10. Remove the paper and leave in the oven for another 20 minutes or until golden brown.
11. Serve immediately.

table of white beans

White bean tabbouleh – Photo: Guia da Cozinha

Time: 30min (+30min soak)

Performance: 4 portions

Difficulty: easy

Ingredients:

• 1 cup of grain (tea) for kibbeh
• 1 cup cooked and drained white beans
• 1 cup diced skinless and seedless tomatoes
• 1/2 cup diced seedless cucumber
• 1 chopped white onion
• 1 cup parsley (chopped)
• 4 tablespoons chopped mint leaves
• Salt and black pepper to taste
• 3 tablespoons of lemon juice
• 6 tablespoons of olive oil

Method of preparation:

1. Rinse the grain under running water, cover with water and soak for 30 minutes
2. Leave to drain well and press to remove all excess water.
3. Mix the beans, tomato, cucumber, onion, parsley, mint
4. Season with salt, pepper, lemon and olive oil
5. Store in the refrigerator until ready to serve.

Kafta On Skewer

Kafta on stick – Photo: Guia da Cozinha

Time: 1 hour

Performance: 10 portions

Difficulty: easy

Ingredients:

• 1 slice of crustless bread
• 2 tablespoons of milk
• 500 g of 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 pepper
• salt to taste
• Oil for greasing

Method of preparation:

1. Wet the bread with the milk
2. In a bowl mix the bread, meat, onion, mint, parsley, flour, pepper and salt
3. Mix with your hands until a uniform mixture is formed.
4. Divide small portions of the kafta and wrap it around the barbecue sticks until it forms a cylinder.
5. Bake on a rack or in an oiled skillet, in a medium, preheated oven, for 15 minutes or until golden brown.
6. Remove from the oven and serve, if desired, accompanied by lemon.

Baked Falafel

Baked Falafel – Photo: Guia da Cozinha

Time: 1h (+12h of soaking)

Performance: 4 portions

Difficulty: easy

Ingredients:

• 1 1/4 cups chickpeas (tea)
• 1 chopped onion
• 1/4 cup chopped parsley (minced)
• 2 minced garlic cloves
• 1 teaspoon of salt
• 1 teaspoon of cumin
• 1 tablespoon (coffee) of Syrian pepper
• 1 teaspoon of baking soda
• 2 tablespoons of oatmeal

Method of preparation:

1. Soak the chickpeas overnight, changing the water at least 3 times
2. Process with the rest of the ingredients in the food processor.
3. Leave to rest for about 30 minutes
4. Shape small dumplings
5. Place on a greased baking sheet and bake in a medium (180°C), preheated oven, browning on both sides.
6. Serve immediately

Rice with lentils or mijadra

Rice with lentils or mijadra – Photo: Guia da Cozinha

Time: 40min (+1h soaking)

Performance: 4 portions

Difficulty: easy

Ingredients:

• 1 cup (tea) of lentils
• 2 tablespoons of olive oil
• 1 tablespoon of minced garlic
• 1 cup uncooked long-grain rice, washed and drained
• 4 cups boiling water (tea)
• 1/2 tablespoon salt
• 1 cup of oil (tea)
• 5 thickly sliced ​​onions

Method of preparation:

1. Soak the lentils in cold water for 1 hour and drain.
2. In a skillet, over medium heat, heat the oil and saute the garlic.
3. Add the rice and lentils and saute for 3 minutes
4. Add the water and salt and cook over low heat, with the pan covered, until tender.
5. In another skillet, over medium heat, heat the oil and saute the onion until golden brown, stirring occasionally.
6. Drain on paper towels to dry
7. Serve the rice with the onions on top, decorating the dish.

esfiha of meat

Esfirra of beef – Photo: Guia da Cozinha

Time: 1h10 (+1h30 rest)

Performance: 40 units

Difficulty: easy

Ingredients:

• 2 tablets of fresh brewer’s yeast (30g)
• 1 tablespoon of salt
• 3 tablespoons of sugar
• 2 cups of water (tea)
• 1 egg
• 2/3 cup oil (tea)
• 800 g of wheat flour (approximately)
• Oil and wheat flour for greasing and flouring
• 1 egg yolk for brushing

Filling

• 500 g of minced meat
• 2 chopped seedless tomatoes
• 1 cup of chopped green olives
• 2 cups of grated mozzarella
• 1 chopped onion
• 1 lemon juice
• Salt and pepper to taste

Method of preparation:

1. In a bowl, combine the yeast, salt, and sugar, stirring until dissolved.
2. Add the water, egg, oil and mix
3. Add the flour, a little at a time, kneading to form a homogeneous mass that does not stick to your hands.
4. If necessary, add more flour. Cover and let rest for 30 minutes
5. In a bowl mix all the ingredients for the filling.
6. With a rolling pin, roll out the dough on a floured surface until it becomes thin.
7. Cut into small circles and divide the filling between them.
8. Close by joining the ends and forming triangles
9. Place in a large greased skillet, cover, and let sit for 1 hour.
10. Brush with egg yolk and bake in a preheated medium oven for 25 minutes or until golden brown.
11. Pick up and serve later.

Arab lasagna

Arab Lasagna – Photo: Guia da Cozinha

Time: 1 hour (+10 minutes rest)

Performance: 8 portions

Difficulty: easy

Ingredients:

• 2 medium sliced ​​aubergines
• 3 tablespoons of olive oil
• 1 large onion chopped
• 3 crushed garlic cloves
• 4 chopped tomatoes
• 2 cans of tomato sauce
• Salt and black pepper to taste
• 1/3 cup chopped parsley (minced)
• 400 g of focaccia
• 2 cups cottage cheese (mashed)
• 400 g of grated mozzarella
• 2 tablespoons sesame seeds for dusting

Method of preparation:

1. Place the eggplant slices in a colander and sprinkle with just enough salt to extract all the bitter juice.
2. Let stand for 20 minutes, wash, squeeze well and set aside
3. Heat 1 tablespoon of the olive oil and saute the onion and garlic until golden brown
4. Add the tomato, the sauce and sauté for 5 minutes
5. Remove from the heat, season with salt and pepper to taste, and add the parsley.
6. In a thick-bottomed pan, heat the remaining oil and brown the aubergine slices on both sides.
7. Spread some sauce on a baking dish, lay a layer of bread, aubergines, ricotta, mozzarella, sauce, finish with bread and mozzarella
8. Sprinkle with sesame seeds and bake in a preheated medium oven for 25 minutes.
9. Pick up and serve later.

Source: Terra