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I will add more recipies as time goes on. Click on the country to see the dishes for it.


[ General | Egypt | Morocco | Palistine | Saudi Arabia ]






[ aroz mofalfal ]



Aroz Mofalfal (Arabian Rice)


  • 2 c long rice (rinsed and drained)
  • 2 c boiled water
  • 1/4 cup thin vermicile noodles, broken to small pieces
  • 2 TBS Butter
  • 1/8 TS Salt


    1.) Fry vermicile noodles with butter till slightly brown.
    2.) Add boiling water and salt. Stir till boiling.
    3.) Add rice slowly. Let it boil before covering. Stir.
    4.) Put a thin layer of tin under the pan to prevent burning. Reduce heat to low and leave to cook for 30 minutes.
    5.) Open the pan. Stir the top and see if rice is done. If rice is still a little hard, cover and cook longer.

    From "One Thousand And One Delights" by Nahda Salah

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    [ hamud | kosheree | couscous ]



    Hamud (Chicken Soup with Lemon)

    An Egyptian favorite, hamud has a versatile nature. Although generally served as a sauce for rice, it often appears twice in the same meal, first as a soup, and then again as the sauce. It is basically a chicken soup with celery, strongly flavored with lemon and garlic, but other green vegetables find their place in it when they are at hand.



    Want to suggest a recipie?

    Just it to me and get it posted here (make sure you specify which country it is from!).


    This page was created and is monotored by Callista Sarab
    If you have any questions, comments, notices, etc., please feel free to E-mail me! them to me.
    Last Updated: 1/1/2002

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    owned by Callista Sarab
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