Cooking inspired by Arabic Food Recipes

During my stay in the middle east it is only normal to have a fully established Arabic recipes at hand. The middle eastern cuisine consists of so many recipes each of them belonging to different countries with their own style of cooking, but all have one in common: mixing basic spices together to create balanced flavors and give the dish an unforgettable delicious taste. Of course I have to practice it doesn’t come out always as I would like to.

Thanks to the The Home of Delicious Arabic Food Recipes I have found finally some middle eastern cuisine recipes that are printed in English. And I am glad to put it to one of my favorite sites when it comes to cooking Arabic food.  Aside I am working also on the translation of some recipes from an Arabic cookbook, and find myself to slowly update it one by one.

Todays dish was inspired by Grouper with Onions, Olives and Orange Zest with minor differences.

Fish Fillet with Onions, Olives and Kumquat Zest

I used Kumquat Zest because it has a sweeter taste along with some bitterness whereby our oranges just taste bitter.

In case for the marinade I used coriander seeds instead of ground coriander or fresh though the recipe didn’t give any information about the type of the herb.

Also with the cooking time it was enough to leave it in the oven at 220 °C for 50 minutes.

This is a very light dish suitable for a low fat and carbohydrate diet with lots of fibers and essential nutrients.

Take a look at my ready to serve dish !

Beans with Meat

Beans with Meat

Yield: 5 servings

Rating : 4/5 stars

Source: 1000 Sample Dishes

Category: Main Course

Preparation time: 15 minutes

Cooking time: 1 1/2 hour


½ kg dry beans (makes 6 cups of cooked beans)
1 kg meat cubes
4 cups water
2 kg red tomatoes
1 Bunch coriander
5 cloves garlic
½ cup olive oil
Teaspoon salt
Pinch of All ground Spice
Pinch of Cinnamon


– Wash the dirt off the beans  and soak in water for a full night and drain.

– Put the meat and the amount of water required in the pot on the fire and leave to boil.

–  Remove the fatty grease on the surface of the meat and leave the meat on the fire for half an hour.

–  Peel tomatoes and use its juice with the beans and add to meat.

–  Leave the mixture, tomatoes, beans and meat on fire for an hour or until cooked.

– Crush  garlic with salt.

– Wash  coriander and chop finely.

– Fry coriander with garlic in margarine until tender.

–  Add Coriander and spices to the beans, then leave for another 5 minutes on fire.


Served hot with rice

الفاصوليا مع اللحم

العنوان: الفاصوليا مع اللحم

المحصول: 5 وجبة طعام

Cooking time: 1 hour

Preparation time: 15 minutes

المصدر: ألف باء الطبخ


كيلو حبوب فاصوليا اليابسة, 6 أكواب من الفاصوليا المطبوخ ½
1 كيلو لحم الموزات
4 أكواب الماء
2 كيلو البندورة الحمراء
باقة كزبرة
5 فصوص ثوم
1/2 كوب زيت الزيتون
ملعقة ملح
رشة بهار
رشة قرفة


تنقى الفاصوليا من اﻷوساخ و تغسل ثم تنقع في الماء ليلة كاملة و تسلق و تصفى

يضع اللحم و كمية الماء المطلوبة في طنجرة على النار و يترك حتى يغلي.

يزال الزبد (الزفرة) عن سطح اللحم و يترك اللحم على النار مدة نصف ساعة.

تقشر البندورة و تعصربطاحونة الخضار و تضاف مع الفاصوليا إلى اللحم.

يترك خليط البندورة و الفاصوليا و اللحم على انار مدة ساعة أو حتى ينضج.

يدق الثوم مع الملح.

تفرم الكزبرة و تغسلو تصفى.

تقلى الكزبرة و الثوم في السمن حتى يذبل.

تضاف الزبرة و التوابل إلى الفاصوليا و تحرك ثم تترك على النار مدة 5 دقائق.


تقدم ساخنة مع اﻷرز المفلفل