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

Baba Ghanoush (Eggplant, tahini and olive appetizer)
 
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Author:
Recipe type: Appetiizer
Cuisine: Bahrain
Serves: 4
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
  1. Preheat the oven to 400 degrees
  2. Place whole eggplant on a baking sheet and bake for about 1 hour until the outer shell is crisp and the inside is soft.
  3. Let the eggplant cool, then remove the green cap and skin.
  4. Spoon the inside into a food processor or blender
  5. Add garlic, tahini, salt, lemon juice and yogurt.
  6. Puree until creamy
  7. Spoon into a serving dish and garnish with olive oil and whole olives
  8. 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

 

Khubz Arabi (Bahrain flat bread)
 
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Recipe type: Bread
Cuisine: Bahrain
Serves: 6
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
  1. In a large bowl, pour in the warm water and add in the yeast, stir until the yeast is dissolved.
  2. Add in the salt.
  3. Start gradually adding in the flour and oil while kneading, you want to knead until the dough is smooth and elastic.
  4. Put the dough into a large greased bowl and turn dough to grease all sides.
  5. Cover with a dry tea towel and let rise in a warm place until doubled in size about 1 ½ hours.
  6. Preheat oven to 375 degrees
  7. Punch dough gently
  8. Divide the dough into 12 equal portions and shape them into smooth balls
  9. Place on a floured work surface and dust tops lightly with flour.
  10. Cover with a dry tea towel and let rest for 15 minutes.
  11. Roll out each ball into a 6-inch diameter circle
  12. Place on greased baking sheets
  13. Bake for 10-12 minutes or until the bread puffs. Do not leave unattended while baking.
  14. 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

 

Arabic Salad
 
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Recipe type: Salad
Cuisine: Bahrain
Serves: 4
Ingredients
  • 2 cucumbers, peeled, deseeded and sliced
  • 2 tomatoes, 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
  1. Make the dressing whisking together the lemon juice and olive oil, add the salt to taste.
  2. Put all the salad ingredients in bowl and then toss gently with the dressing.
  3. 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

Machboos ala Dujaj (Spiced Chicken and Rice)
 
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Recipe type: Main
Cuisine: Bahrain
Serves: 4-6
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)
  • ⅛ 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
  1. For the Baharat:
  2. Put all the ingredients for the Baharat blend into a small frying pan except for the Paprika and nutmeg.
  3. Dry roast over medium high heat, tossing regularly to prevent scorching, toss for about 3-4 minutes until very fragrant.
  4. Transfer to a spice or coffee grinder and let cool, add in the paprika and nutmeg.
  5. Grind all the ingredients into a fine powder.
  6. Store leftovers in an airtight container. You will need 1 tablespoon for this recipe.
  7. For the Machboos:
  8. 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.
  9. Transfer the chicken to a plate and set aside.
  10. 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.
  11. Add in the ginger, garlic and green chile pepper and saute for a couple of minutes
  12. Add in the baharat and turmeric and cook for another minute
  13. Return the chicken pieces to the Dutch oven
  14. Add in the tomatoes, dried limes, cardamom pods, cinnamon and cloves.
  15. Add in the chicken stock and stir to combine.
  16. Bring to a boil, reduce heat to low, cover and simmer for 1 hour.
  17. Add in the cilantro, parsley and drained rice and stir to combine. Return to a boil.
  18. Reduce the heat to low, cover and simmer for another 15- 20 minutes until the rice is tender and has absorbed the liquid.
  19. Remove the chicken pieces and discard the dried limes and cinnamon stick.
  20. Plate the rice, sprinkle with rose water, add the chicken pieces on top, enjoy!
  21. 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

Bahrain Stuffed Dates
 
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Author:
Recipe type: Dessert
Cuisine: Bahrain
Serves: 4
Ingredients
  • 16 dates cut in half on one side and seeded
  • ½ cup cream cheese
  • ¼ cup dried cranberries
  • ¼ teaspoon almond extract
Instructions
  1. Mix the cream cheese, cranberries and almond extract together in a bowl.
  2. Using a spoon stuff each of the dates and press together
  3. Keep in refrigerator until ready to use
  4. Delicious with coffee.