Kasbah Bites Recipes

KASBAH BITES

Steps:

• Brown the ground chicken/turkey on a lightly oiled skillet, remove when browned.
• Brown the onions, turn heat down to medium.
• Add cooked rice, mix.
• Return the chicken to the pan& add the peas, then the almonds.
• Mix the honey& balsamic vinegar, stir well, add spices, stir again.
• Pour this over the chicken mixture, stir well cook 3 minutes longer and remove from heat.
• Melt butter in a small saucepan.
• Remove 3 sheets of phyllo pastry and lay them flat with the narrow end toward you (cover the remaining Phyllo with a damp towel).
• Flip up 2 sheets of Phyllo and lightly paint the bottom layer with butter, flip the next sheet down and paint it with butter, then the remaining sheet and again paine it with butter.
• Cut the 3 layer sheet into 6 long strips (I use a cleaned edge of the phyllo box to keep the cuts straight).
• Put a generous tbsp of the chicken mixture on a corner of a strip nearest to you.
• Fold the corner with the filling on it up and to the right to form a small triangle, now continue to work your way up the strip by flipping and folding until you reach the top.
• Paint the outside lightly with butter and place on a cookie sheet.
• Continue until all the mixture and Phyllo are used.
• Bake at 350F for apprx 15-20 minutes turning them once during the baking.
• Serve Hot.
• Your other option is to freeze them unbaked.
• Place a single layer of"Bites" on a cookie sheet and freeze them, remove from cookie sheet and place them in single layers with plastic wrap between layers.
• Bake from frozen state 350F oven for 20 minutes, turning them once or until they are golden on both sides.

THE TRADITIONAL SAUDI KABSSAH

Steps:

• Put the onions in a medium size pot, drizzle on the olive oil and cook at medium high heat until the onions are yellowish and starting to brown. Then put the garlic, cook for a few seconds then put in the tomatoes, tomato paste, salt, pepper and the spice mix; cook it until it becomes a thick red sauce and the tomatoes are almost melted.
• Put in the chicken halves. Sauté it with the sauce for a few minutes, then poor in some hot water just a little bit over the chicken and bring it to a boil. Then lower the heat to medium low and let it cook for 40-50 minutes or until the chicken is cooked.
• While the chicken is cooking, wash the rice and soak it in cold water for 30 minutes.
• Take the chicken out and put it in a roasting pan. Put in the oven and broil it until it's golden.
• Drain the rice from water and put it into the chicken broth. Make sure there isn't a lot of water in the pot.
• Cook it on medium high heat. Let it boil until it is almost dry, but not too dry. Make sure there is a little bit of broth left in the bottom of the pot.
• Lower the heat to very low, cover well and cook for 10 minutes.
• Now all you have to do is uncover, put the rice in a big serving plate, top with the chicken and serve with a yogurt salad or a green salad--enjoy a great Saudi meal.
• I really hope you like it . :).

MOM'S BEEF SHISH KABOBS

Steps:

• Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
• Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
• Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
• Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.