APPETIZER

Garlic Sauce I
Garlic Sauce I - Appetizer - Recipes Ref: 180
IslamiCity - Origin: Syria

Ingredients:

• 3 Medium Potatoes
• 1 Cup Mayonnaise
• 1/2 Cup Lemon Juice (or to taste)
• 1 1/2 tsp salt ( or to taste)
• 1 Clove garlic ( you can add more to your taste )
• 2 Tbsp Olive Oil

Preparation:

Boil the potatoes until well done, place it in a bowl, remove the skin and chop fine.
Mash garlic with salt
With a potato masher or large wooden mallet pound, mash and blend all the
ingredients.

To be Served with Broiled Chicken or Shawerma

Garlic Sauce II
Garlic Sauce II - Appetizer - Recipes Ref: 181
IslamiCity - Origin: Syria

Ingredients:

• 1 Cup Strain Yogurt ( Kefir Cheese )

• 1 Cup Mayonnaise
• 1/2 Cup Lemon Juice (or to taste)
• 1 1/2 tsp salt ( or to taste)
• 1 Clove garlic ( you can add more to your taste )

Preparation:

Mash garlic with salt then blend it with all the ingredients.

To be Served with Broiled Chicken or Shawerma

Arabic Cheese Pizza

Arabic Cheese Pizza - Appetizer - Recipes Ref: 152
IslamiCity - Origin: Lebanon

Ingredients:

• 1 Individual kmaj*
• Fresh tomatoes
• Cheese
 • Oregano

*Kamj: Round flat bread with pocket used for sandwiches, dips, Arabic pizza, and so
forth

Preparation:

Open pocket of kmaj from side leaving half of circle attached. Arrange slice of
cheese, followed by slice of tomatoes and top with sprinkling of oregano. Close top.
Bake in a hot oven until the cheese is melted.

Basic Bread Dough

Basic Bread Dough - Appetizer - Recipes Ref: 153
IslamiCity - Origin: Syria

Ingredients:

• 1 pkg. of Yeast
• 6 cups Flour
• 2 cups Lukewarm water
• 1/3 cup Milk
• 1 tbsp Sugar
• 2 tsp Salt

Preparation:

Dissolve yeast and sugar in 1/2 cup warm water. Let stand 5-10 minutes. Place flour
and salt in large bowl making a depression in
the center. Combine milk, remaining water and dissolved yeast, pour into
depression. Begin mixing flour with liquid making sure all batter on sides of bowl is
worked into dough. Knead until a smooth dough results and the sides of the bowl are
clean. ( Hands are occasionally dipped in more water while kneading to give a
smooth, elastic finish)
Cover with towel and let rise in a warm place until it doubles in size ( 2-4 hours).
Grab orange-size balls from edge of dough and form into smooth balls. Cover and let
rise on cloth for 30 minutes.
Heat oven to 475°. Place dough directly on racks in oven. As soon as dough rises
into a mound, 2-5 minutes, place under broiler for few seconds until lightly browned.
Cool. This freezes well for later use.

Note: Many elegant recipes are made with this basic dough.
Eggplant Appetizer (Baba Ghannuj)
Eggplant Appetizer (Baba Ghannuj) - Appetizer - Recipes Ref: 154
IslamiCity - Origin: Syria

Ingredients:

• 1 Large eggplant
• 1 Clove garlic
• Salt to taste
• 4 tbsp Tahini
• 1/4 cup Water
• 1/4 cup Lemon Juice, depending upon desired tartness
• Simmaq, Optional
• 1 tbsp Olive oil, optional

Preparation:

Egg plant may be baked or grilled over a flame until well done-- the latter is
preferable. Place eggplant in bowl and remove the skin carefully, preserving the
liquid. Chop fine.
Mash garlic with salt. Add tahini and blend thoroughly, slowly add water, mixing well.
Add lemon juice and thoroughly blend. Pour sauce over chopped eggplant. With a
potato masher or large wooden mallet pound, mash and blend the ingredients.
Garnish edge of serving dish with parsley, placing a small mound in the center, or
garnish with pomegranate seeds and chopped parsley.

Optional: pour small amount of olive oil over top, sprinkle simmaq.

Open Faced Patties (Sfiha)

Open Faced Patties (Sfiha) - Appetizer - Recipes Ref: 155
IslamiCity - Origin: Syria

Ingredients:

• 1/2 Basic Bread Dough Recipe

Filling
• 1 lb Lamb shoulder, finely ground
• 1 Large onion, finely chopped
• 1/2 cup Pine nuts
• 1 cup Yogurt or 1 T. Lemon juice
• 1/8 tsp Cinnamon, optional
• Salt and pepper to taste

Preparation:

Thoroughly mix the filling ingredients adding the yogurt last. After dough
has risen, roll as in pie crust and cut into 3" rounds. Flute the edge.
Spread a tablespoon of the filling evenly on the individual rounds.
Place close together on greased pans. Bake at 375° for 20-25 minutes
until dough is golden brown.
Note: Yogurt or lemon juice may be omitted from filling, or you can use
chopped tomato instead.

Pepper Patties
Pepper Patties - Appetizer - Recipes Ref: 156
IslamiCity - Origin: Syrian,Lebanon

Ingredients:

• 1/2 Basic Bread Dough Recipe

Fillings

• 1 cup Diced red sweet pepper

• 1 Medium onion, grated
• 1/2 cup Chopped walnuts
• 1/2 tsp Salt
• 1/2 tsp Pepper
• Juice of half a lemon
• Olive oil to soften mixture

Preparation:

Mix all filling ingredients. Adjust olive oil so mixture is the consistency of a soft meat
loaf. After basic bread dough has risen, roll as for the pie crust into 3" rounds. Flute
the edges. Evenly spread a heaping teaspoon of the filling on individual rounds,
pressing filling gently with fingers. Place close together on greased pan. Bake at
425° for 15 minutes until pastry is browned.

Note: All ingredients may be coarsely ground in a meat grinder.

Variation: Green peppers may be substituted for red pepper, or a combination of
3/4 c. green pepper and 1/4 c. pimento.

Seasoned Flat Tart (Manaqish)

Seasoned Flat Tart (Manaqish) - Appetizer - Recipes Ref: 157
IslamiCity - Origin: Syria

Ingredients:

• 2 loaves of Basic Bread Dough Recipe

Fillings
 • 4 tbsp Za'tar*
• 4 tbsp Olive oil
• 1/2 tsp Lemon Juice, optional

*Buy From Arabic store

Preparation:

Mix the za'tar well with oil and lemon juice, Roll dough into a 1/2" thick circle. Flute
the edges.
Pour mixture equally on dough and smooth it evenly over the surface pressing it
gently with the four fingers leaving finger impressions on the dough.
Place on lightly greased pizza or cookie sheet. Bake at 475° for about 8 minutes or
until golden brown.

Note: Oil in mixture may be slightly increased or decreased depending on desired

thickness of sauce.

Suzyfinas
Suzyfinas - Appetizer - Recipes Ref: 159
IslamiCity - Origin: Lebanon

Ingredients:

• 1 Can (4 oz.) green chilies, drained & diced

• 1 Pound loaf French bread, thinly sliced
• 1 Cube butter, softened
• 1 cup Mayonnaise
• 1/2 Pound cheese, grated

Preparation:

In medium bowl, mix butter, chilies, mayonnaise, and cheese. Spread mixture
evenly onto bread slices.
Place on a cookie sheet and broil until bubbly (about 10 minutes)
MEAT

Beef and Rice Casserole

Beef and Rice Casserole - Meat - Recipes Ref: 175
Sr. Saira - Origin: Pakistan

Ingredients:

Rice Mixture:

• 2 3/4 cups Tomato juice

• 1 cup uncooked long grain rice
• 1/2 tsp salt
• 1/4 tsp garlic salt

Beef mixture:

• 1 pound lean ground beef

• 4 Tbsp cooking oil
• 2 cups sliced celery
• 1/2 cup minced onion
• 1/2 cup minced green capsicum pepper
• 4 Tbsp flour
• 1/2 tsp salt
• pinch black pepper
• 1/4 tsp oregano
• 1/4 tsp thyme
• 1 cup evaporated milk

Preparation:

Rice Mixture:
Bring tomato juice to a brisk boil in a large saucepan. Add rice and seasonings.
Cover and cook over low heat until rice is tender, about 20 minutes.

Beef mixture:
Preheat oven to 325F. Brown meat in a frying pan in hot oil. Add celery, onion and
green pepper. Mix well. Cover pan and simmer for 10 minutes. Remove from heat.
Stir in flour and seasonings. Add evaporated milk, blend well and pour into a 9"
square baking pan. Top with rice mixture and bake for 45 to 50 minutes. Serve hot
along with a salad.

Chili Wraps
Chili Wraps - Meat - Recipes Ref: 176
Sr. Saira - Origin: Mexico

Ingredients:
 • 1 lb. lean ground beef
• 1 Tbsp. oil
• 1/3 cup chopped onion
• 1/8tsp. each black, white and red pepper
• Few dashes hot pepper sauce
• 1 1/2 tsp. chili powder
• 1/4 tsp. dried oregano leaves
• 3 Tbsp. tomato ketchup
• 1/4 tsp. garlic powder
• salt to taste
• 2 cups grated cheddar cheese
• 8 flour tortillas
• oil, for frying

Preparation:

Sauté onion in oil in a large skillet. Add the ground beef. Brown and break up.
Season with black, white and red pepper, hot pepper sauce, chili powder ketchup
and garlic powder. Place one-eighth of meat mixture down center of warm tortilla.
Sprinkle with 1/4 cup cheese. Fold over top and bottom edges. Fold one side over
filling. Then other side. Heat oil, 1/2 inch high, in a heavy skillet. Fry tortillas
folded side down first. Turn. Brown other side. Drain. Serve hot.

Meat Pulao
Meat Pulao - Meat - Recipes Ref: 177
Sr. Saira - Origin: Pakistan,India

Ingredients:

Meat Stock:

• 1 1/2lb beef, lamb, veal, cut into 1" cubes, or whole chicken cut into pieces
• 6 cups water
• 3 small onions
• 1 1/2tsp salt (to taste)
• 2 small bay leaves
• 2"piece cinnamon stick
• 6 cloves
• 8 black peppercorns
• 3 cloves garlic
• 6 small green cardamom

Pulao:

• 3 cups Basmati rice

• 1/4 cup cooking oil
• 1 medium onion, finely sliced
• 6 cloves
• 6 black peppercorns
• 1 bay leaf
• 1" piece cinnamon stick
 • 6 green cardamom pods
• 1 tsp black cumin seeds
• 1/2 tsp crushed saffron threads soaked in 2 Tbsp hot milk

Preparation:

Meat Stock:
In a large saucepan add the water, salt, and meat. Tie the remaining ingredients in
a piece of muslin or cheesecloth and add this spice pouch to the saucepan. Bring to
boil, reduce heat to medium, cover and cook until meat is tender. Cooking time will
depend on type of meat chosen. When tender, remove the meat or chicken pieces
and set aside. Discard the spice pouch. Reserve the stock which should be 4 1/2
cups. Make up with water if necessary.

Pulao:
Remove any stones, husks, etc., from the rice and wash it. In a large pot fry the
onions on high heat in the cooking oil until golden brown. Add meat and fry until
brown. Measure 4 1/2 cups from the saved stock and pour into pot along with the
above ingredients (except saffron mixture). Bring to a rolling boil and add the rice.
Turn oven on to 300F. Bring rice and meat to a boil again still on high heat. Cover
and cook on low heat till water has evaporated, stirring once or twice.
When water has evaporated and left small holes on surface of pulao, pour the saffron
mixture into the holes and place covered pot in oven. Leave undisturbed for 15
minutes. Steam should not be allowed to escape form pan. Serve hot with yogurt
on the side. Serves 6-8 generously.

Byriani with Meat

Byriani with Meat - Meat - Recipes Ref: 172
IslamiCity - Origin: Pakistan, India

Ingredients:

• 3 Pound Meat (beef, lamb, veal), cut into1-2"" cubes

• 2 Cup Yogurt, natural
• 2 Teaspoon Ground ginger
• 2 Teaspoon Garlic powder
• 3 Teaspoon Salt (or to taste)
• 1 Teaspoon Cayenne pepper
• 2 Tablespoon Lime juice
• 4 Green chilies, chopped (optional)
• 2 Large onions, finely sliced and fried in oil or ghee*, until golden-brown
and removed from oil or ghee
• 4 Med potatoes peeled and cut in half
• 2 Tablespoon Chopped mint, fresh (or dried)
• 1/2-1 cup Oil
• 2 Whole cardamom pods (black)*
• 2 Whole cloves*
• 2 Whole black peppercorns*
• 2 inch Cinnamon stick*
• 1 Bay leaf*
• 3 Cup Uncooked basmati rice*,wash and soaked in 6 cups cold water
• 3 Teaspoon Salt (second amount)
 • 1 Teaspoon Saffron*
• 1/2 Cup Hot milk
• 1 Teaspoon Garam masala*

Preparation:

Fry the onions to golden brown and keep aside and crush it when cold. in same oil
fry the potatoes. Prepare a mixture of crushed onions, potatoes, yogurt, mint, garlic,
ginger, red chili powder, salt, and green chilies (if used).
Marinate the shrimp in the mixture prepared above for at least 3 hours.
In a separate vessel boil the rice along with cinnamon, cloves, bay leaves,
cardamom, black peppercorns, garam masala and salt till the rice is half cooked.
In a big pot spread one thin layer of rice and marinated chicken. On the top put the
remaining rice and remaining oil.
Sprinkle the saffron powder mixed with milk 2 or 3 places on top of rice.
Cover the pot tightly and put something heavy on it.
Initially cook on high flame for 5-6 min , later simmer and continue cooking for
another 30 minutes.

Kibbi (Basic Recipe)

Kibbi (Basic Recipe) - Meat - Recipes Ref: 100
IslamiCity - Origin: Syria, Lebanon

Ingredients:

• 2 2/3 cups Burghul-Cracked Wheat-( add additional 1/2c. when using lamb)
• 2 pounds Ground lean lamb or beef (4c.)
• 1 Large onion, grated.
• 2 tablespoon salt
• 1/4 teaspoon Pepper
• 1/8 teaspoon Allspices

Preparation:

Cover burghul (cracked wheat) with cold water, soak it for 10 minutes.
Drain and press between palms of hand to remove excess water.
Work onions and spices together with fingers.
Knead meat and spices thoroughly; add burghul (cracked wheat) and continue
kneading.
Dip hands in ice water while kneading in order to soften kibbi. (ingredients must be
kept cold)
Run the knead mixture through a meat grinder one to three times for finer
consistency.

See different ways for cooking.

Basic Kibbi Stuffing

Basic Kibbi Stuffing - Meat - Recipes Ref: 101
IslamiCity - Origin: Syria, Lebanon

Ingredients:
 • 1/2 p Ground lamb shoulder
• 1 Medium onion, finely chopped
• 1/4 c Pine nuts, or wal nuts (or use together)
• 2 T Butter
• 1/8 t Allspices
• Salt & Pepper to taste

Preparation:

Brown pine nuts in butter until golden, put them on the side.
Use the same butter or a new one and sauté the chopped onions for 5-8 minutes,
then add meat, salt, pepper, and spices, cook until done (or the onions are limp).
remove from fire and mix with the brown pine nuts, or the walnuts.
Note: If you are using wall nuts don't cook, just chopped and use it.

Stuffed Kibbi Spheres

Stuffed Kibbi Spheres - Meat - Recipes Ref: 109
IslamiCity - Origin: Syria, Lebanon

Ingredients:

• 1/2 Basic Kibbi recipe

• 1 Basic Kibbi stuffing
• Oil for frying

Preparation:

Place in palm of a hand a walnut-sized chunk of kibbi. Using forefinger, press a hole
and begin expanding the filling whole by rotating and press against palm of hand
until shell is 1/4" thick.
Place a teaspoonful of stuffing into shell or fill it up to your desire. Carefully close,
forming a football sphere. (Use cold water on hands to help shape and close balls.)
fry the spheres in hot oil by turning the spheres occasionally until browned.
Other shapes and sizes can be made. This is a nice size for hors d'oeuvres or for a
buffet. Yields about 3 dozen.
Note: Walnut-sized chunks make about 2" spheres. For 3-4" spheres.

Baked Kibbi
Baked Kibbi - Meat - Recipes Ref: 167
IslamiCity - Origin: Syria, Lebanon

Ingredients:

• 1 Basic Kibbi recipe

• 1 Basic Kibbi stuffing
• 1/2 cup Melted butter or margarine

Preparation:

Generously butter a 9x12" cake pan. Spread a half inch layer of "Basic Kibbi Recipie"
on the bottom of the pan. (It is easier to take several large balls, pat them, flat,
place in the pan, piecing kibbi to form an even layer on bottom of pan.) Then go over
kibbi with hand and smooth evenly.
Spread the stuffing evenly over the kibbi layer. Then spread the remaining kibbi
mixture on top.
(The top layer should be thicker than the bottom layer, also dipping hands in cold
water so kibbi will not stick to the hands.)
smooth well. Score the top layer 1/2 " deep in a diamond shaped design 1" apart.
Pour melted butter across top.
Bake in a 400° oven for 25 minutes, lower heat to 300° and bake for 20-30 minutes
more.
It should be golden brown. When serving, cut along diamond shaped wedges.

Lamb Chops in Parchment

Lamb Chops in Parchment - Meat - Recipes Ref: 106
IslamiCity - Origin:

Ingredients:

2 Lamb loin chops, trimmed of visible fat

1/4 c Red vinegar
1 T Snipped fresh parsley or 11/2 dried
1 Clove garlic, minced
 2 Red potatoes, sliced 1/2 inch thick
1/4 p Mushrooms, thinly sliced
1 T Snipped fresh dill weed or 11/2 t dried

Preparation:

Place the lamb loin chops in a large self-closing plastic bag. In a small bowl, whisk
the vinegar, scallions, parsley and garlic. Pour the mixture into the bag with the
chops. Seal the bag and refrigerate for 30 minutes turning the bag occasionally.
cut parchment paper into two 12-inch squares in half, and trim the corners to shape
half of a heart. Open the paper hearts.
Remove the chops from the bag, reserving the marinade. Place a chop on half of
each paper heart. Top with the potatoes, mushrooms and dill.
Sprinkle 11/2 teaspoons of the marinade on top of each vegetable mound. For each
packet, fold the paper over the vegetables and align the edges.
Make a small fold at the top, crease and repeat to make a double seal. Continue
around the rounded part of the heart until you reach the point. At the pointed end,
twist the parchment to hold the folds in place. Make sure the edges are tightly
sealed.
Place the packets in a 9 x 13 inch baking dish. Bake at 350° until the paper is
browned and puffed, about 20 minutes.
Cut a large X in the top of each packet and fold back the points.
Check the lamb for doneness. If it's not done, bake for 5 minutes longer.

Roast Leg of Lamb

Roast Leg of Lamb - Meat - Recipes Ref: 108
IslamiCity - Origin: Jordan

Ingredients:

5-6 Leg of Lamb

1/8 t Cinnamon
1/8 t Allspices
4-5 Cloves of garlic, peeled
Salt and freshly ground pepper to taste

Preparation:

Rub seasonings over meat. Make pockets by piercing meat and insert garlic.
Place leg of lamb on rack in shallow roasting pan. Bake at 300° for 30 minutes per
pound or until meat thermometer registers 160° F (medium).
Note: Garlic may be reduced according to individual taste. Gravy is made
from drippings and served over rice.

CHICKEN

Byriani with Chicken

Byriani with Chicken - Chicken - Recipes Ref: 170
IslamiCity - Origin: Pakistan, India

Ingredients:

• 4 Pound Chicken legs or breasts, cut into 2" cubes , cut into 2" cubes
• 2 Cup Yogurt, natural
• 2 Teaspoon Ground ginger
• 2 Teaspoon Garlic powder
• 3 Teaspoon Salt (or to taste)
• 1 Teaspoon Cayenne pepper
• 2 Tablespoon Lime juice
• 4 Green chilies, chopped (optional)
• 2 Large onions, finely sliced and fried in oil or ghee*, until golden-brown
and removed from oil or ghee
• 4 Med potatoes peeled and cut in half
• 2 Tablespoon Chopped mint, fresh (or dried)
• 1/2-1 cup Oil
• 2 Whole cardamom pods (black)*
• 2 Whole cloves*
• 2 Whole black peppercorns*
• 2 inch Cinnamon stick*
• 1 Bay leaf*
• 3 Cup Uncooked basmati rice*,wash and soaked in 6 cups cold water
• 3 Teaspoon Salt (second amount)
• 1 Teaspoon Saffron*
• 1/2 Cup Hot milk
• 1 Teaspoon Garam masala*

Preparation:

Fry the onions to golden brown and keep aside and crush it when cold. in same oil
fry the potatoes. Prepare a mixture of crushed onions, potatoes, yogurt, mint, garlic,
ginger, red chili powder, salt, and green chilies (if used).
Marinate the meat in the mixture prepared above for at least 3 hours.
In a separate vessel boil the rice along with cinnamon, cloves, bay leaves,
cardamom, black peppercorns, garam masala and salt till the rice is half cooked.
In a big pot spread one thin layer of rice and marinated chicken. On the top put the
remaining rice and remaining oil.
Sprinkle the saffron powder mixed with milk 2 or 3 places on top of rice.
Cover the pot tightly and put something heavy on it.
Initially cook on high flame for 5-6 min , later simmer and continue cooking for
another 30 minutes.
Turkey Tomato Melts
Turkey Tomato Melts - Chicken - Recipes Ref: 123
IslamiCity - Origin: USA

Ingredients:

• 1 lb of 4 Turkey breast slices

• 2 tsp Butter or Margarine
• 4 Slices tomato
• 4 Green pepper rings
• 4 tsp Parmesan cheese
• 4 Slice French bread

Preparation:

Melt butter in skillet over medium heat. When butter just begins to turn brown, add
turkey. Cook 3 minutes; turn. Top the turkey slices with tomato, green pepper and
cheese. Cover and cook 2 more minutes. Toast the French bread slices.
Serve turkey breast slices open-faced on French toast.

Baked Chicken
Baked Chicken - Chicken - Recipes Ref: 117
IslamiCity - Origin:

Ingredients:

• 1 Chicken, fryer, cut into serving-sized pieces

• 1/4 cup Olive oil, or vegetable oil
• 1/4 cup Lemon juice
• 1 tsp Salt
• 1 tsp Oregano
• 1/2 tsp Pepper
• 1/4 tsp Cinnamon

Preparation:

Combine olive oil, lemon juice and spices in shallow baking pan. Roll cut chicken in
marinade. Bake in hot oven at 425°, basting occasionally. Bake until tender when
pierced with a fork ( approximately 30 minutes ).
Remove from oven and baste again. Serves around a bed of plain rice. Sprinkle rice
with cinnamon or pone nuts sautéed to a golden brown.
Chicken juice may be served in separate bowl to pour over rice.
Chicken Drumettes
Chicken Drumettes - Chicken - Recipes Ref: 118
- Origin:

Ingredients:

• 1 pkg Chicken drumettes, or

• 1 lb Thighs or skinless, boneless chicken breast, cut into 2" strips
• 1 Small bottle Russian dressing
• 1 Small jar pineapple and apricot jam
• 1 pkg Dried onion soup
• 1 Large can pineapple chunks, drained

Preparation:

Bake chicken for 30 minutes at 350 degrees. Drain off fat. Place
cooked chicken in a 9 x 13" pyres dish.
Mix Russian dressing, jam, and dried onion soup mixture together.
Use a toothpick to put a cubed pineapple chunk on each chicken
piece. Pour dressing mixture over chicken. Bake at 350 degrees
for 30 minutes.

Eggs Fried with Chicken Giblets

Eggs Fried with Chicken Giblets - Chicken - Recipes Ref: 119
IslamiCity - Origin: Lebanon

Ingredients:

• 1/4 lb Giblets ( or giblets of one chicken )

• Oil or margarine
• 3 Eggs
• Salt and pepper to taste

Preparation:

Cut gizzards and heart into small chunks. Sauté in oil or margarine, then add liver,
sauté until tender. Add eggs and seasonings to giblets and cook like an omelet, or
the eggs may be left whole on top of the giblets.

Garlic Sauce
Garlic Sauce - Chicken - Recipes Ref: 120
IslamiCity - Origin: Syria, Lebanon

Ingredients:

• 3 Clove garlic, minced

• 1/2 cup Olive oil
• 1/4 tsp Lemon juice
• Salt to taste

Preparation:
Blend all ingredients well. This accompanies broiled or grilled chicken.
When eating the chicken is dipped in the sauce. ( This may also be used to
brush chicken while broiling or grilling- just thin with lemon juice )

Southern Fried Chicken

Southern Fried Chicken - Chicken - Recipes Ref: 122
IslamiCity - Origin: USA

Ingredients:

• 1 Chicken (3 Pounds), cut up

• 2/3 cup Vegetable oil
• 1/2 cup Flour
• 1/3 cup Buttermilk
• 1 tsp Salt
• 1/4 tsp Freshly ground pepper

Preparation:

Place buttermilk in a shallow dish. Combine flour, salt, and pepper in a plastic or
paper bag. Dip chicken pieces in buttermilk. Place one or two pieces at a time, shake
to coat.
In a large deep frying pan, heat vegetable oil over medium-high heat to 375°.
Add chicken pieces and cook, turning frequently, until brown and crisp, 20 to 25
minutes.
Drain on paper towels before serving.

Chicken Rice Casserole

Chicken Rice Casserole - Pasta/Rice - Recipes Ref: 162
IslamiCity - Origin:

Ingredients:

• 6 Pieces chicken
• 1 Cup Uncooked rice
• 1 Pkg. Dry onion soup mix
• 1 Can cream of mushroom soup
• 1 Soup can water
• 1 Cup Cheddar cheese, grated
• 1/2 Cup bread crumbs

Preparation:
Butter a 9 x 13" casserole dish. Sprinkle the uncooked rice and onion soup mix into
the dish. In a bowl, mix the mushroom soup
and water and pour over the rice, stir. Place the chicken on the top of rice mixture.
Sprinkle the cheese over the top and then the bread crumbs. Cover securely with
aluminum foil.
Bake at 300 to 325 degrees for 3 hours.

Tartur Sauce
Tartur Sauce - Sea Food - Recipes Ref: 116
IslamiCity - Origin: Syria

Ingredients:

• 1 Clove garlic
• 1 tsp Salt
• 1/2 cup Tahini* (made from sesame seeds)
• 1/2 cup Water
• 1/2 cup Lemon Juice

* Purchase from Arabic store.

Preparation:

Mash garlic and salt. Add tahini, mixing well--this will thicken. Gradually add water,
blending thoroughly. Then add lemon juice.
Blend well. This is ready to be used with vegetables or in combination with other
recipes.

Note: This can be a thin or thick sauce, depending upon use and preference-- simply
adjust with water.

SALADS

Chanai (garbanzo bean -cooked- salad)

Chanai (garbanzo bean -cooked- salad) - Salads - Recipes Ref: 174
Sr. Saira - Origin: Pakistan, India

Ingredients:

• 2 28-oz cans garbanzo beans

• 2 cups boiled and diced potatoes
• 1/4 cup vegetable oil
• 1 tsp cumin seeds*
• 1 medium onion, finely sliced
• 1 tsp salt( or to taste)
• 1/2 tsp cayenne pepper or chili powder
• 1 tsp ground corriander powder*
 • t/2 tsp turmeric*
• 1/2 tsp ground ginger
• 1/2 tsp garlic powder
• 1 tsp garam masala powder*
• 1/4 cup lemon juice, or to taste

*items can be purchased at Indian grocery store.

Preparation:

Drain the cans of beans and save juice. Heat the oil in a saucepan and add the
cumin seeds. When the seeds start to crack, add the sliced onion and fry until
golden Add all the other ingredients and mix well. If the mixture is too thick, add
some of the liquid saved from the cans. Bring to a boil. Reduce heat and simmer for
15 minutes.

Serve with pita bread, or as side dish with meal. Can be served hot or cold.

Caesar Salad
Caesar Salad - Salads - Recipes Ref: 125
IslamiCity - Origin: USA

Ingredients:

• 3 Small cloves of garlic

• 1 Flat anchovies
• 2 Large egg yolks
• 1 tbsp White vinegar
• 2 tsp Balsamic vinegar
• 1 & 1/2 tsp Mustard
• 1 tsp Worcestershire
• 1/4 tsp Salt
• 1 & 1/2 tsp Lime juice
• 3/4 cup Olive oil
• 2 Head Romanian lettuce
• Fresh parmesan cheese, grated
• 1 cup Croutons

Preparation:

In food processor with steel blade, mince garlic and anchovies. Add and mix egg
yolks, vinegars, mustard, Worcestershire, salt, and
lime juice. With processor running, add olive oil. Mix well. Toss with romaine lettuce.
Add freshly grated parmesan cheese.
Cucumber Yogurt Salad
Cucumber Yogurt Salad - Salads - Recipes Ref: 126
IslamiCity - Origin: Syria

Ingredients:

• 1 Clove garlic, small

• 1 tsp Salt
• 1 tbsp Dry mint
• 1 Quart plain yogurt
• 2 cucumber

Preparation:

Mash garlic with salt in a bowl. Add yogurt blending well. Peel and cut cucumber in
half lengthwise, then slice in thin half-rounds.
Add cucumbers and and dry mint to yogurt mixture. Fold together gently This is
especially refreshing in the summer.

Arabic Salad Supreme (Tabbuli)

Arabic Salad Supreme (Tabbuli) - Salads - Recipes Ref: 124
IslamiCity - Origin: Syria, Lebanon

Ingredients:

• 3/4 cup Burghul* (the smallest grain)

• 2 Large bunches of chopped parsley (Approximately 1 qt. when finally
chopped)
• 1/2 tbsp Finely chopped fresh mint, optional
• 1/2 Bunch green onions, with green ends, finely chopped
• 1-2 Large tomatoes, finely chopped
• 1 Small dried onion, finely chopped
• 2-3 tsp Salt
• Pepper to taste
• 1/2 cup Fresh lemon juice
• 3/4 cup Olive oil

Preparation:

Rinse burghul, drain, then squeeze excess water out. Place in large mixing bowl.
First finely chop the parsley, mint, green onion and tomatoes. Place vegetables in
layers on top of burghul, leaving dries onions on one-half of the top layer and diced
tomatoes on the other.
Add seasonings to the dried onions and mix thoroughly. Add Lemon juice and toss
with spoon and fork. And just before serving add oil and toss thoroughly.
This is eaten using very tender grape leaves, Romanian lettuce, or head lettuce to
pick up in bit-size servings.

Note: Tabbuli may be prepared 1-2 hours ahead of time by omitting tomatoes and
oil, just cover with plastic wrap and refrigerate.
Add tomatoes and oil just before serving.
You can also soak burghul in lemon juice and salt after rinsing and draining it, better
if you want to serve it instantly.

Green Beans with Potato Salad

Green Beans with Potato Salad - Salads - Recipes Ref: 129
IslamiCity - Origin: Lebanon

Ingredients:

• Green beans
• Medium potatoes
• Small clove garlic
• Salt to taste
• Lemon juice
• Small onion, chopped
• Olive oil

Preparation:

Wash and snip ends of green beans and cut into 2" lengths. Cook in salted water until tender but
crisp. Drain and cool. Boil potatoes until tender, cool and cut in 1" cubes. Mash garlic and salt.
Add lemon juice, mixing well. Add potatoes, beans, onions, and oil. Toss well.

Note: May be prepared ahead of time for through blending of flavors.

Tomato Salad
Tomato Salad - Salads - Recipes Ref: 130
IslamiCity - Origin: Lebanon

Ingredients:

• 1 Small clove garlic

• Salt to taste
• 1/4 cup Lemon juice
• 2 Cucumbers, Optional
• 3 Tomatoes
• 1 Small onion, chopped
• 1/4 cup Olive oil

Preparation:
Mash garlic and salt in a bowl. Add lemon juice, mixing well. Cut cucumbers and
tomatoes into bit-size pieces. Add to garlic
mixture along with onions and oil. Mix gently.

Vegetable Salad
Vegetable Salad - Salads - Recipes Ref: 131
IslamiCity - Origin: Lebanon

Ingredients:

• 1 Clove garlic
• Salt to taste
• 1/2 Small hot pepper, optional
• 1/4 cup Lemon juice
• Few stems of fresh parsley and mint, coarsely chopped
• 1 Small dry onion, finely chopped
• 1 Small green pepper
• 4 Leaves Romanian lettuce (other kind may be used)
• 2 Green onions, coarsely chopped
• 1 Medium cucumber
• 1 Medium tomato
• 1/4 cup Olive oil

Preparation:

Mash garlic, salt and hot pepper-if used. Add lemon juice, mixing well. Cut all
vegetables in chunks, add to garlic mixture. Add oil and toss thoroughly.
Variation: Any combination of vegetables may be used, depending upon what is
available.

DESSERT

Date Cake
Date Cake - Dessert - Recipes Ref: 178
IslamiCity - Origin: Aleppo, Syria

Ingredients:

• 1 cup sugar
• 1 cup all purpose flour
 • 1/2 cup smeed (Semolina)
• 1 cup oil
• 2 cup ground dates (after removing the seeds)
• 2 cup crushed walnuts
• 4 eggs
• 1 tsp vanilla
• 1 tsp baking powder
• 2 tsp tahinee (sesame seed paste) used for greasing the pan

Preparation:

In a large bowel mix all the ingredients together (except the last one ), then spread
the mixture in your favorite cake pan.
Bake at 425° for 45 minutes.

Basic Sugar Syrup

Basic Sugar Syrup - Dessert - Recipes Ref: 144
IslamiCity - Origin: Syria

Ingredients:

• 2 cups Sugar
• 1 cup Water
• Couple drops of fresh lemon juice
• 1 cup Blossom water ( or Rose Water )

Preparation:

Combine sugar, water, and lemon juice in saucepan. Boil over medium heat for
about 10 or 15 minutes or until slightly viscous (255°). Before removing from heat,
add rose water and let come to a boil. Remove from fire and cool.

Cream Cheese Icing

Cream Cheese Icing - Dessert - Recipes Ref: 145
IslamiCity - Origin: USA

Ingredients:

• 8 oz Cream cheese, softened to room temperature

• 1/2 cup Butter, softened
• 3 tsp Vanilla
• 1 Pound Icing sugar, approximately

Preparation:

In bowl, cream butter and cheese. Gradually blend in the icing sugar and vanilla until
thick and smooth. Spread generously on cooled carrot cake, and serve.

Fruit Tart
Fruit Tart - Dessert - Recipes Ref: 146
IslamiCity - Origin: France
Ingredients:

• Pastry for single crust, 9" Pie

• 1/3 cup Butter
• 3 Eggs
• 3/4 cup Sugar
• 1/4 cup Lemon juice
• 2 tsp Lemon peel, grated
• 1 cup Seedless red or green grapes
• 2 cups Fruits (raspberries, blackberries, sliced peaches, kiwi...)
• 1/3 cup Sweet orange Marmalade, melted

Preparation:

Line a 9" tart pan with pastry, trim and finish edges. Prick generously with fork; bake
at 425 degrees about 10 minutes, or until golden. Set aside to cool.
In top of double boiler over simmering water, melt butter. Whisk in eggs, sugar, and
lemon juice. Cook, stirring constantly,
just until mixture thickens. Stir in lemon peel, cool.
Spread over bottom of baked tart shell. Arrange fruits decoratively over top, brush
with marmalade. Chill until serving time.

Pineapple-Raspberry Delight
Pineapple-Raspberry Delight - Dessert - Recipes Ref: 148
IslamiCity - Origin: Busy Mom

Ingredients:

• 1/2 Gallon pineapple sherbet, slightly thawed

• 2 Bananas, thinly sliced
• 1 Box frozen raspberries, slightly thawed

Preparation:

Fold all ingredients together and serve immediately (or freeze for later use). Nice to
serve with cookies.

Quick Dessert
Quick Dessert - Dessert - Recipes Ref: 149
IslamiCity - Origin: Busy Mom

Ingredients:

• 1 Can Cherry pie filling

 • 1 Can crushed pineapple, drained
• 1 cup Nuts
• 1 cup Milk
• 2 Small cartons frozen cool whip

Preparation:
Fold all ingredients together and place in refrigerator until set. Can also be frozen, if
desired.

RIce Pudding
RIce Pudding - Dessert - Recipes Ref: 150
Islamicity - Origin: Syria

Ingredients:

• 3 cups Milk
• 3 & 1/2 cups Water
• 1 & 1/2 cups Sugar ( adjust to desired sweetness )
• 1 cup White rice
• 1 tbsp Blossom water ( or rose water)

Preparation:

Wash rice well, drain and place in pan. Add water, cover and simmer over medium
fire for 15-20 minutes. Add milk, stirring constantly. When it begin to thicken, add
sugar and rose water. Continue stirring constantly until rice is soft or well done.
( this will be the consistency of a cream filling) Remove from fire and pour into
platter spreading thinly.
Cool and serve in fruit dishes. This may be poured directly into dessert or fruit dishes
to cool.

Ricotta Cheese Delight (Knafi Bij-Jibin)

Ricotta Cheese Delight (Knafi Bij-Jibin) - Dessert - Recipes Ref: 151
IslamiCity - Origin: Syria

Ingredients:

• 2 Pound Ricotta cheese

• 1 Pound Burma (or Knafi ) dough
• 1 cup Sugar
• 1 cup Drawn butter
• 1 Basic Syrup recipe

Preparation:
Combine cheese and sugar. Place half of dough in a generously buttered 10x14" pan,
gently press dough over bottom of pan. Brush
with butter. Spread cheese mixture and top with remainder of dough, spreading
evenly and gently. Brush generously with butter. Bake at 300° for one hour or until
golden brown. Remove from oven and while hot, pour cold syrup over top. Serve in
squares. May be eaten hot or cold.