Gulf Spices Ibzar Recipes

JACQUES-IMOS' BLACKENED GULF FISH

Steps:

• Lightly sprinkle the fish with the Creole Seafood Seasoning.
• In a hot cast-iron skillet over medium heat, melt the butter. Sear the fish on both sides until the flesh is opaque about 3 minutes each side.
• Combine the Hollandaise Sauce with chili-garlic sauce, chipotle powder and crabmeat.
• Serve each fillet with 1/4 cup sauce.
• Combine all the ingredients and mix. Store in a sealed container.
• Melt the butter and margarine in a 1-quart saucepan over low heat. Raise the heat and bring to a rapid boil. Remove from the heat and cool, about 5 minutes. Skim the foam from the top and discard. Pour the butter into a large glass measuring cup and set aside.
• Meanwhile, in a medium stainless steel mixing bowl or in the top of a double boiler, combine all the remaining ingredients. Mix together with a metal whisk until blended.
• Place the bowl over a pan of slowly simmering, but not boiling, water. The bowl must never touch the water. Vigorously whisk the egg mixture, picking up the bowl frequently to let the steam escape. Whip until the egg mixture is very light and creamy and has a sheen, 6 to 8 minutes. This amount of beating is important so that the cooked eggs will better be able to hold the butter. Remove the bowl from the pan of hot water. Gradually ladle about 1/4 cup of the butter mixture (use the top butterfat, not the butter solids on the bottom) into the egg mixture while vigorously whipping the sauce. Make sure the butter you add is well mixed into the sauce before adding more. Continue gradually adding the surface butterfat until you've added about 1 cup.
• So that you can get to the butter solids, ladle out and reserve about 1/2 cup surface butterfat into the sauce, whisking well. Use any remaining bottom solids in another dish. Then, gradually whisk in enough of the reserved top butterfat to produce a fairly thick sauce. The butterfat thickens the sauce, so you may not need to use it all. Serve immediately (or as soon as possible, keeping the sauce in a warm place, such as on top of the stove, until ready to serve).

GULF SPICES (IBZAR)

Steps:

• Combine all ingredients and store in a tightly covered container.

MARAGAT BAMIA - OKRA STEW WITH GOAT

Steps:

• Rub meat with ibzaar mixture.
• Heat oil in a medium sized saucepan or pot. Add meat with spices. Add some salt to meat. Fry until brown.
• Heat oil in seperate sautee/frying pan. Add tomatoes, onions, okra and garlic. Fry until onions are soft and slightly golden and until okra starts to slightly change color. It is best to add the garlic at the end of the frying process as garlic burns easily.
• Add above mixture to meat.
• Add water (make sure that meat is completely covered by at least 1 inch).
• Add tomato paste, lemon (or dried limes) and salt to taste.
• Bring to boil. Cover pot and reduce heat to medium for around 45 min and then low for maybe 10 to 15 minute
• Serve with Basmati rice.

DAJAJ FE GA3ATEH - CHICKEN AT THE BOTTOM (BAHRAIN)

Steps:

• Half cook rice using straining method - basically you just fill the pot with water and salt to taste, bring to the boil, add rice (rice has to be MUCH less than water) and cook until rice starts floating (thats when you know its half cooked but taste rice to make sure). When your done strain rice.
• In the meantime, heat oil in a saucepan/pot. Rub chicken pieces with spices and add to pot (note: if pieces are large then cut slits in chicken and rub spices inside and under skin if the skin is on).
• Add onions & whole spices.
• Fry until onions are soft.
• Add rice & turmeric and add a little broth over the rice, mix up somewhat.
• Cover and reduce heat to medium- low - cook for around 45 minutes. Note: put a paper towel between cover and pot so that it absorbs the extra water.
• Enjoy!