One of the advantages of my new healthy eating regimen since the new year is that I get to rediscover some rather tasty Arabic recipes. This soup is filling enough to be a meal on its own – it’s often made during Ramadan to sate hungry people breaking their fast – and it ticks my healthy eating checklist as it’s thickened with oats, not flour.
This is a very well known soup in my native Saudi Arabia. They call it Quaker soup after the leading brand in the market, Quaker oats. I don’t know why I haven’t made it for so many years. It’s delicious and easy to prepare. I’m thinking of making a big batch and freezing individual portions which I can then take to work for my lunch. Much better, and cheaper, than shop-bought soup.
Here’s the recipe. This makes enough for two hungry adults.
1 medium onion, chopped
4 chicken thigh fillets, cut into small pieces (the packet says it’s 360g)
Half a can of crushed tomatoes (or chopped tomatoes)
2 chicken stock cubes, dissolved in 1/2 litre of boiling water (I use very low salt stock cubes, as I like to salt the food myself)
Around 16 tablespoons of oats
1 level tsp ground coriander
1/2 tsp cumin powder
1/2 tsp garam masala
1/2 tsp turmeric powder
Salt & pepper to taste
Heat some oil in a saucepan and add the chopped onions. Cook on medium heat for a few minutes until softened. Add the chicken, and brown on high heat for a minute or two. Next add the tomatoes, spices and chicken stock. Bring to the boil then lower the heat, cover and simmer for 10 minutes. While the contents in the pot simmer, mix the oats with a cup of water and leave them to soak. When the 10 minutes are up, add the soaked oats to the saucepan, mixing thoroughly. Bring to a boil, then lower the heat, cover and simmer for another 10 minutes, stirring occasionally to ensure nothing sticks at the bottom of the pan. When the soup is ready, give it a taste and add salt and pepper as required. Serve and enjoy!
Growing up Coussa Mehshi (stuffed courgettes) was one of my favourite dishes. I have not eaten it in ages though because it requires the special Arabic courgettes (the short pale green ones) which are only available in specialist shops here. The other day I wondered what it would be like to make this dish with ordinary courgettes from the supermarket. It turned out to be rather tasty. Not the real thing of course, but a close second. It takes a bit of effort but not too much to make. Here’s the recipe (makes enough for 4 people).
250g lamb mince
1 cup pudding or other short grain rice
2 tins of peeled plum tomatoes (or a bottle of passata)
2 garlic cloves
1/2 tsp tamarind concentrate
2 tsp baharat spice mix (or make your own by combining cumin, coriander, allspice, black pepper & cinnamon)
1/2 tsp dried mint
First wash the courgettes, slice of the stalk and trim off ever so slightly the coarse bit at the bottom. Slice the courgettes in two and then hollow out the inside from one end using an apple corer. Don’t throw away the inside bits, these can be used to make a courgette cake or fried courgette patties.
Once done hollowing out the courgettes, set them aside and make the stuffing. Place the rice in a bowl and wash it a few times in water then drain. It’s alright if there is a bit of residual water left in the bowl – this will assist the rice to cook. Now add the mince meat, a teaspoon of salt and the spices. Mix it all up with your hands until everything is combined.
Stuff the courgettes with this meat mixture but make sure you leave a centimetre gap a the top to allow for the expansion of the stuffing during cooking.
Pour the passata into a large saucepan (or if you are using tinned tomato, whizz it up in the processor first ). Add the crushed garlic cloves, the tamarind paste and salt and pepper to taste. Bring the tomato to a simmer then drop in the stuffed courgettes. Make sure the courgettes are well submerged in the tomato sauce. Add a bit of water to it if necessary.
Cover and simmer gently for approximately 40 minutes, until the stuffing is cooked. You can test this by taking out a piece and slicing it in half on a plate. If the rice still looks a bit al dente, you may wish to cook for a bit longer. When the courgettes are cooked sprinkle the dried mint on top and mix it into the sauce gently. To serve, place two halves of a courgette on a plate and pour a generous amount of tomato sauce on top.
I thought I would share this simple but tasty Arabic dish which makes for a quick and easy lunch. I am not going to be bogged down by measures here as this is really so simple. This makes enough for two hungry people. All you need are:
a 250g pack of mince (preferably lamb)
a 500g pot of plain yoghurt
1 garlic clove
a handful of pine nuts
pasta of your choice (this works well with penne)
First of all, fry the mince in a saucepan and season with salt, pepper and bharat (Arabic spice) or failing that, garam masala will do. Once the mince is cooked, set aside but keep it warm. Cook your pasta according to the instructions on the pack.
While the pasta is cooking, empty the yoghurt pot into a serving bowl. Crush the garlic clove (if you really like your garlic crush two cloves instead of one) and mix it into the yoghurt. Season well with salt and white pepper. Now saute your pine nuts in a non stick frying pan until they turn golden brown. Once the pasta is cooked, drain and mix into the yoghurt in the bowl. Add the mince meat on top and then sprinkle with the toasted pine nuts.
Serve immediately with a salad on the side. Word of warning: make sure you don’t add the yoghurt to the pasta in the saucepan as you don’t want the yoghurt to cook and go lumpy.