Middle East Recipes: Machboos, Al Harees, Shawarma, Balaleet

Dubai, with its rich culinary heritage, offers a variety of delicious dishes that reflect the flavors of the Middle East. Here are some Middle East recipes for popular dishes Machboos, Al Harees, Shawarma, Balaleet from Dubai that you can try at home:

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Middle East Recipes for Great Food Dishes from Dubai

Machboos (Spiced Rice with Meat)

Ingredients:

• 2 cups basmati rice
• 1 kg chicken pieces or lamb, cut into chunks
• 3 tbsp vegetable oil
• 2 large onions, finely chopped
• 4 garlic cloves, minced
• 1 large tomato, chopped
• 2 tbsp tomato paste
• 4 cups chicken or lamb broth
• 1 tbsp dried lemon powder (loomi)
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cardamom
• 1 tsp ground cinnamon
• 1 tsp ground cloves
• 1 tsp ground black pepper
• 1 tsp ground allspice
• 1 tsp salt
• 2 bay leaves
• Fresh coriander leaves for garnish

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear. Soak in cold water for 30 minutes, then drain.
2. Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and cook until golden brown.
3. Add the minced garlic and cook for another 2 minutes.
4. Add the chicken or lamb pieces and cook until browned on all sides.
5. Stir in the chopped tomato and tomato paste, and cook for 5 minutes.
6. Add all the spices (dried lemon powder, turmeric, cumin, coriander, cardamom, cinnamon, cloves, black pepper, allspice, and salt) and mix well.
7. Pour in the broth, add the bay leaves, and bring to a boil. Reduce the heat, cover, and simmer for about 30-40 minutes, until the meat is tender.
8. Add the soaked and drained rice to the pot, stir gently, and bring back to a boil.
9. Reduce the heat to low, cover the pot, and cook for about 20-25 minutes, until the rice is fully cooked and has absorbed all the liquid.
10. Remove from heat and let it sit, covered, for another 10 minutes.
11. Fluff the rice with a fork, garnish with fresh coriander leaves, and serve.

Al Harees (Wheat and Meat Porridge)

Ingredients:

• 1 cup harees (cracked wheat or barley)
• 1 kg boneless lamb or chicken, cut into chunks
• 6 cups water
• 2 tbsp ghee or butter
• Salt to taste
• Ground cinnamon for garnish

Instructions:

1. Rinse the harees under cold water and soak overnight.
2. In a large pot, add the meat and water, and bring to a boil. Skim off any foam that rises to the surface.
3. Add the soaked harees and reduce the heat to low.
4. Simmer the mixture for 3-4 hours, stirring occasionally to prevent sticking.
5. Once the meat and harees are completely cooked and have a porridge-like consistency, use a wooden spoon or a hand blender to mash the mixture.
6. Stir in the ghee or butter and season with salt to taste.
7. Serve hot, garnished with a sprinkle of ground cinnamon.

Shawarma (Middle Eastern Meat Wrap)

Ingredients:

For the Marinade:

• 1 kg boneless chicken thighs or lamb, thinly sliced
• 1/2 cup plain yogurt
• 1/4 cup olive oil
• 4 garlic cloves, minced
• Juice of 1 lemon
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground paprika
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp ground black pepper
• 1 tsp salt

For the Garlic Sauce (Toum):

• 1 cup garlic cloves, peeled
• 1 tsp salt
• 2 cups vegetable oil
• 1/4 cup lemon juice

For Serving:

• Pita bread or flatbread
• Sliced tomatoes
• Sliced cucumbers
• Pickles
• Lettuce
• Sliced onions
• Fresh parsley

Instructions:

1. Marinate the Meat:
   • In a large bowl, combine all the marinade ingredients.
   • Add the sliced chicken or lamb, and mix well to coat the meat evenly.
   • Cover and refrigerate for at least 4 hours, preferably overnight.
2. Prepare the Garlic Sauce (Toum):
   • In a food processor, blend the garlic and salt until smooth.
   • With the processor running, slowly drizzle in the vegetable oil, alternating with the lemon juice, until a thick, creamy sauce forms.
   • Transfer to a bowl and refrigerate until ready to use.
3. Cook the Meat:
   • Preheat the grill or a large skillet over medium-high heat.
   • Cook the marinated meat in batches until fully cooked and slightly charred, about 5-7 minutes per side.
   • Remove from heat and let rest for a few minutes before slicing thinly.
4. Assemble the Shawarma:
   • Spread a generous amount of garlic sauce on the pita or flatbread.
   • Add the sliced meat, followed by tomatoes, cucumbers, pickles, lettuce, onions, and parsley.
   • Roll up the bread to enclose the filling, and serve immediately.

Balaleet (Sweet Vermicelli with Eggs)

Ingredients:

• 200g vermicelli noodles
• 1/4 cup sugar
• 1/4 cup ghee or butter
• 1/2 tsp ground cardamom
• A pinch of saffron threads, soaked in 1 tbsp rose water
• 3 large eggs
• A pinch of salt
• 1/4 cup chopped pistachios or almonds (optional)
• Raisins for garnish (optional)

Instructions:

1. Cook the Vermicelli:
   • Bring a pot of water to a boil and cook the vermicelli noodles according to the package instructions until al dente.
   • Drain and rinse with cold water to stop the cooking process.
2. Prepare the Sweet Mixture:
   • In a large pan, melt the ghee or butter over medium heat.
   • Add the sugar, ground cardamom, and saffron-infused rose water. Stir until the sugar dissolves.
   • Add the cooked vermicelli and mix well to coat the noodles with the sweet mixture. Cook for a few minutes until the vermicelli is warm and well-coated.
3. Cook the Eggs:
   • In a separate pan, lightly beat the eggs with a pinch of salt.
   • Cook the eggs as a thin omelet, flipping once to cook both sides. Once done, remove from heat and cut into thin strips.
4. Assemble the Balaleet:
   • Transfer the sweet vermicelli to a serving platter.
   • Top with the sliced omelet strips.
   • Garnish with chopped pistachios or almonds and raisins if desired.
   • Serve warm or at room temperature.

These recipes offer a glimpse into the rich culinary traditions of Dubai, blending the warmth of traditional flavors with the excitement of Middle Eastern cuisine. Enjoy cooking and savoring these delightful dishes!

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The comments are open – we’d love to hear if you’ve tried these delicious recipes: