International Cuisine

Exploring the world through food.

Baba Ghanoush (Eggplant, tahini and olive appetizer)

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This Bahraini style baba ghanoush is amazing and easy to make. It goes perfectly with Bahraini bread called Khubz, you could use a pita bread as a substitute. Dip your bread in this delicious spread and enjoy.  It would also be great as a vegetable dip as well. Can be served warm or cold.

Baba Ghanoush

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5 from 1 vote

Baba Ghanoush (Eggplant, tahini and olive appetizer)

Course Appetiizer
Cuisine Bahrain
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Author International Cuisine

Ingredients

  • 1 large eggplant
  • 2 cloves garlic
  • 2 tablespoons tahini a sesame paste
  • ¼ teaspoon salt
  • 1 tablespoon lemon juice
  • ½ cup plain yogurt
  • 3 tablespoons olive oil
  • Several whole black olives

Instructions

  • Preheat the oven to 400 degrees
  • Place whole eggplant on a baking sheet and bake for about 1 hour until the outer shell is crisp and the inside is soft.
  • Let the eggplant cool, then remove the green cap and skin.
  • Spoon the inside into a food processor or blender
  • Add garlic, tahini, salt, lemon juice and yogurt.
  • Puree until creamy
  • Spoon into a serving dish and garnish with olive oil and whole olives
  • Serve warm or cold, with khubz or vegetables for dipping

 

Khubz Arabi (Bahrain flat bread)

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Bahrain Khubz is a really fun bread to make. It actually puffs up in the oven to make a pocket similar to a pita bread. It is delicious straight out of the oven. Use it to dip into baba ghanoush for a real treat. This bread takes a bit of time but well worth the effort.

Khubz Arabi

 

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3.15 from 7 votes

Khubz Arabi (Bahrain flat bread)

Course Bread
Cuisine Bahrain
Servings 6
Author International Cuisine

Ingredients

  • 1 ½ cups warm water
  • 1 1/4 ounce package active dry yeast
  • 1 ½ teaspoons salt
  • 3 cups all-purpose flour sifted
  • 1 tablespoon vegetable oil

Instructions

  • In a large bowl, pour in the warm water and add in the yeast, stir until the yeast is dissolved.
  • Add in the salt.
  • Start gradually adding in the flour and oil while kneading, you want to knead until the dough is smooth and elastic.
  • Put the dough into a large greased bowl and turn dough to grease all sides.
  • Cover with a dry tea towel and let rise in a warm place until doubled in size about 1 ½ hours.
  • Preheat oven to 375 degrees
  • Punch dough gently
  • Divide the dough into 12 equal portions and shape them into smooth balls
  • Place on a floured work surface and dust tops lightly with flour.
  • Cover with a dry tea towel and let rest for 15 minutes.
  • Roll out each ball into a 6-inch diameter circle
  • Place on greased baking sheets
  • Bake for 10-12 minutes or until the bread puffs. Do not leave unattended while baking.
  • Enjoy!

 

Arabic Salad

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Arabic Salad is  light and refreshing , it should be made with the freshest ingredients. The citrus dressing is delicious. This salad makes a perfect side to the Machboos ala dujaj, the national dish of Bahrain. Enjoy!

Arabic Salad

 

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5 from 1 vote

Arabic Salad

Course Salad
Cuisine Bahrain
Servings 4
Author International Cuisine

Ingredients

  • 2 cucumbers peeled, deseeded and sliced
  • 2 to matoes seeded and chopped
  • 2 small shallots thinly sliced. (onions could be substituted)
  • ¼ cup of fresh flat leaf parsley chopped
  • For the dressing:
  • Juice of 2 lemons freshly squeezed
  • Equal amount of extra virgin olive oil
  • Salt to taste.

Instructions

  • Make the dressing whisking together the lemon juice and olive oil, add the salt to taste.
  • Put all the salad ingredients in bowl and then toss gently with the dressing.
  • Refrigerate until ready for use.

 

Machboos ala Dujaj (Spiced Chicken and Rice)

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Chicken Machboos is a complex dish that is wonderful and is considered the national dish of Bahrain. It calls for a popular Bahraini spice mix called Baharat . The chicken is juicy and tender and the rice has a rich bouquet with the essence of Middle Eastern flavors. A keeper you will want to make often. Serve with a light Arabic salad for a delicious meal.

chicken machboos

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4 from 2 votes

Machboos ala Dujaj (Spiced Chicken and Rice)

Course Main
Cuisine Bahrain
Servings 4 -6
Author International Cuisine

Ingredients

  • For the Baharat a poplular Bahraini spice blend
  • 1 tablespoon Black Peppercorns
  • 1 tablespoon cumin seeds
  • 2 teaspoons coriander seeds
  • 1 cinnamon stick about 2 inches long
  • 1 teaspoon whole cloves
  • ¼ teaspoon green cardamom seeds
  • 1 tablespoon paprika powder
  • ¼ teaspoon ground nutmeg
  • For the Machboos:
  • Chicken pieces about 3 lbs. legs thighs, breasts
  • 2 tablespoons vegetable oil
  • 3 tablespoons ghee or unsalted butter
  • 2 large onions diced
  • 1 hot green chile seeded and diced
  • 1 tablespoon fresh ginger minced
  • 5 cloves garlic minced
  • 1 tablespoon Baharat spice blend
  • 1 teaspoon turmeric
  • 2 large roma tomatoes diced or 1 14oz. can of diced tomatoes drained
  • 3 dried limes loomi several holes punched throughout each one
  • 5 green cardamom seed pods
  • 1 stick of cinnamon 2” long
  • 1/8 teaspoon ground cloves
  • 2 ½ teaspoons salt
  • 2 ½ cups chicken stock
  • 2 cups basmati rice soaked for at least 15 minutes, then rinsed and drained
  • 3 tablespoons fresh cilantro chopped
  • 2 tablespoons fresh parsley chopped
  • Rosewater for sprinkling

Instructions

  • For the Baharat:
  • Put all the ingredients for the Baharat blend into a small frying pan except for the Paprika and nutmeg.
  • Dry roast over medium high heat, tossing regularly to prevent scorching, toss for about 3-4 minutes until very fragrant.
  • Transfer to a spice or coffee grinder and let cool, add in the paprika and nutmeg.
  • Grind all the ingredients into a fine powder.
  • Store leftovers in an airtight container. You will need 1 tablespoon for this recipe.
  • For the Machboos:
  • Heat the oil in a large Dutch oven over medium high heat and fry the chicken pieces until the skin is brown and crispy on all sides.
  • Transfer the chicken to a plate and set aside.
  • Add in the ghee to the Dutch oven, reduce the heat to medium, and fry the onions until they start to brown about 10-12 minutes.
  • Add in the ginger, garlic and green chile pepper and saute for a couple of minutes
  • Add in the baharat and turmeric and cook for another minute
  • Return the chicken pieces to the Dutch oven
  • Add in the tomatoes, dried limes, cardamom pods, cinnamon and cloves.
  • Add in the chicken stock and stir to combine.
  • Bring to a boil, reduce heat to low, cover and simmer for 1 hour.
  • Add in the cilantro, parsley and drained rice and stir to combine. Return to a boil.
  • Reduce the heat to low, cover and simmer for another 15- 20 minutes until the rice is tender and has absorbed the liquid.
  • Remove the chicken pieces and discard the dried limes and cinnamon stick.
  • Plate the rice, sprinkle with rose water, add the chicken pieces on top, enjoy!
  • Serve with an Arabic salad.

 

 

Bahrain Stuffed Dates

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These Bahrain stuffed dates are so sweet and delicious it is the perfect end to any meal with a nice cup of coffee. Dates are plentiful in Bahrain and stuffing them with a cranberry and almond cream cheese is a cinch. You will love these!

Stuffed dates

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4.67 from 3 votes

Bahrain Stuffed Dates

Course Dessert
Cuisine Bahrain
Servings 4
Author International Cuisine

Ingredients

  • 16 dates cut in half on one side and seeded
  • ½ cup cream cheese
  • ¼ cup dried cranberries
  • ¼ teaspoon almond extract

Instructions

  • Mix the cream cheese, cranberries and almond extract together in a bowl.
  • Using a spoon stuff each of the dates and press together
  • Keep in refrigerator until ready to use
  • Delicious with coffee.