Welcome to the American Bedu Food and Recipes page!
I have learned through my world travels that food and exchange of recipes brings people together. Food is a critical ingredient of Saudi hospitality. Unless it is the holy month of Ramadan when Muslims fast from sunrise to sunset, one will always be offered food when meeting with a Saudi. It does not matter whether one is attending a business meeting, food and drinks will always be offered.
So on the topic of food, I have decided to create this new Food and Recipes page where American Bedu readers can share their favorite recipes and cooking tips. American Bedu readers are from all corners of the globe so I am certain that with this new page many can enjoy special dishes from all over the world. In addition to the recipes, I encourage those who submit a dish to provide information on the background or tradition about this dish.
It would also be interesting to hear the experiences of readers of when they have been exposed to a new dish which they had never tried before.
As the blog owner and host I will start this column with a recipe and an experience…stay tuned!
Bon Appetite!
In the Saudi culture it is tradition to offer guests something to eat and drink on arrival as a show of friendship and hospitality. In many cases one will be offered Saudi kawah (Arabic coffee) and timur (dates).
Saudis take great pride in showing hospitality and Saudi women are among the finest of cooks. Special recipes are handed down through the family and the ingredients are usually kept secret.
The Saudi baked goods are generally very sweet containing honey and the crusts are flavorful and flake easily.
I am going to share one of my quick and easy desserts that I would prepare if I received unexpected guests. I prefer to make this “shortcut” dessert in order to serve a homemade dessert rather than open a package of store bought biscuits (cookies).
This is a “quick fix” that anyone can make. It is ever so simple, homemade and tastes like it took a great effort to prepare.
Ingredients:
sheets of filo dough
brown sugar
white (granulated sugar)
butter
honey
nuts (walnuts, pecans or pistachios)
preheat oven to 350 degrees
*Place a sheet of filo dough on lightly greased cookie sheet.
*Spread sheet of dough lightly with melted butter.
*Sprinkle small amounts of brown and granulated sugar on dough.
*Sprinkle chopped nuts on top of sugar mixture.
*Top with drizzled honey
*Add another sheet of filo dough and repeat steps above.
*Add final (third) sheet of filo dough. Brush top lightly with melted butter.
Bake for approximately 8 minutes until dough has turned a golden brown.
Cool for ten minutes. Cut and Serve!
I keep filo dough sheets frozen in my freezer just in the event of unexpected company. The sugars can be mixed together and stored in a zip lock back. Crushed nuts can also be kept stored in a zip lock bag. This cuts down on preparation time making it even easier to have a delicious homemade dessert in minutes!
Cool! Thank you! I remember you posting this recipe before and I filed it away in my head to be made someday but, of course, the file got lost like so many other things in my mind!
Yummieeeee!
btw, I hate anything with just the slightest hint of coffee, but I love qawa.
At least the way a Palestinian friend makes it.
Give us a good qawa recipe!
Totally gorgeous scrumptious and healthy Smoothy!
No artificial flavours, no chemicals, no refined sugar, no artificial coloring, no poisons.
Only super healthy living building blocks for your body!
Never eat or drink anything which is pre-made in a factory.
- 2 Apples
- 1 banana
- 1 inch slice of pineapple
- 1/4 canned ecologic coconut milk
- Yoghurt, 1 cup
- icecubes
- blender
- juicer
Wash the apples, wash pineapple if ecologic, otherwise cut the rind off.
Put the apples and pineapple slice into the juicer, juice. Clean juicer.
Add banana in pieces, coconut milk, yoghurt and two or three icecubes, put in bender, or put hanblender in the mix, and blend.
Drink and be happy!
Thailand shares some of the same hospitality etiquette that Saudis have. Upon arrive at anyones home/business a guest would immediately be served a cold glass of water (it’s HOT there). The hostess will also inquirer if anything else is desired to drink. Then she would ask if the guest has eaten (be prepared to say yes quite a few times) and if not they will probably bring out everything but the kitchen sink for you to eat even if that meant no food tomorrow! There have been many times I’ve eaten meals simply to be polite (you don’t have to eat much just a bit to show you appreciate your hostess) even after declining food about 3 times. Thai’s rarely asked “how are you” they ask instead “have you eaten?” Most Thais do not like to eat alone so will join you as you eat. Good thing many Thai meals are light (or we’d be obese) and we love to eat! You will even see (in the country more than the city) total strangers sitting down together at the food stall tables/curbside happily eating together. Thais can be shy but I rarely found someone who was shy about food. Everyone seems to have an opinion and wants to share.
Food plays a major part of our Buddhist religion as well. My family is fairly conservative Buddhist with high standing in our community and I do not know of any morning (rain, flood, or shine) that we do not open the gates of our estate at promptly 5:30 am on the dot to give alms to the monks in our area. Any monk is welcome to come and we will provide at least rice, a curry, a stirfry/salad, and some dessert to them if not more (candles joss sticks toiletries). EVERY DAY! (Which means someone used to be to Grandpa and the cook gets up early enough to make food for the monks and give alms no leftovers allowed too disrespectful even if the monks don’t know we do). We’ve done this everyday for at least 50 years that I know of. On special occasions like birthdays anniversaries etc different members of the family will request favorite foods (in hope we will get to eat them in the next life) to give to the monks. Often to get a lucky number (usually 9) someone will go out to the main street and ask any strange monk (not many since every monk in our area knows my family it seems) to come receive alms. It was one of my favorite things to do even though i am NOT a morning person. Of course this is not counting if we have a betrothals or marriages at the house those get even more elaborate where monks are invited to give blessings, chant the Pali cannon, and fed lunch (all before us poor family member who’ve been working weeks, days, and hours and hours on the feast get to eat a bite!). We do this as we believe Buddha taught that to give is more blessing than to receive. Many Westerners think that monks go around begging every morning when in fact all they do is go around to those that want to give. I’ve seen Thais race down street just to invite the monks to receive alms. If my family didn’t give alms no monk would think anything of it but my entire family would feel sadness that we didn’t do it. It was reverse cultural shock to me when I first came back to the US that American take me out to dinner for my birthday as in Thailand I take all my friend out to dinner. If I ever found a Thai that didn’t like food I would probably die of shock as it is so ingrained in our culture.
I’ll share this simple recipe for now since a lot of my American friends seem to love it.
Thai tea/coffee
Brew strong jasmine tea or coffee of choice
Add sweetened condensed milk and sugar to taste.
(Usually way too much!)
Serve hot or cold.
Here is a favorite Indian dish..maybe not as rich as in India but adapted to Western cooking (not too much fat or butter).
Kheema and Peas
6 tbsp cooking oil (I use canola)
1 tsp cumin seeds
2 dried red chillies1 pound lean ground beef or lamb
(I use ground turkey as my husband doesn’t eat beef)
1 Lg. onion finely chopped
1 inch piece of ginger root peeled and grated.
4 cloves of garlic, peeled and crushed
1/2 tsp. ground tumeric
2 tsps ground coriander
1&1/2 tsps ground cumin
1/2 tsp chili powder
7 oz can of diced tomatoes OR
3-4 fresh tomatoes skinned and chopped
1 tsp salt
1 tbsp plain yogurt
3/4 cup warm water
1 cup peas fresh or frozen
1 tsp almonds (optional-adds richness)
1/2 garam masala
2 hard boiled eggs (optional- I don’t use)
2 tbsps fresh chopped cilantro leaves
To cook:
Heat 1 tbsp of oil over medium heat and add cumin seeds
As they begin to pop,add red chilies and then chopped meat. Stir and cook meat until it is evenly browned.
Meanwhile in another pan heat another tbs of oil and add onion. Fry until soft and translucent then add ginger and garlic & cook another 2-3 minutes.
Stir in tumeric,cook a bit. Then add coriander, cumin and chili powder. Add the tomatoes with all the juice. Stir and cook for 6-8 minutes, stirring frequently.
Stir in salt (you might want to adjust to taste if the tomatoes are salted), water and then the yogurt. Cover pan and simmer on low for 20 minutes.
Add the peas and simmer 10 minutes more. (if using fresh peas precook them before adding to meat)
Stir in the ground almonds and simmer 2-3 minutes. Remove the pan from the heat and stir in garam masala.
Transfer to warm serving dish and arrange the sliced eggs on top. Garnish with cilantro leaves.
Enjoy!
the trick with Indian cooking is that it takes time for the flavors to develop fully so it is a lot of adding of one or two ingredients and then cooking some to let the spices “burst”, then adding the next one or two and so on. Low heat and time is what helps it develop best.
The way I make this dish is without the eggs and I add heavy cream (a little bit-maybe 1/4 AT MOST and let the liquid cook off and thicken. If you use any cream make sure you adjust the water down the same amount.
We eat it with Basmatti rice or nan or for those who don’t have an Indian store near warm pita or plain rice is great.
in above recipe where it states garam masala it requires 1/2 tsp pf garam masala…I left out the measurement…sorry.
Oh yum Oby! I’ve always wanted to try to make that. I know what I’ll be making this weekend. Do you happened to have a sag paneer recipe too? That’s my favorite.
I’m so happy to have created this new page. I have so enjoyed reading the account of Onigiri and learning more about Thai hospitality and customs. I am also one of those folks who have taken a full meal at the public food stalls located along Sukimvit in Bangkok!
@Carol
*blush* and I was thinking after I hit the send button that I babbled too much and people would think I was bragging. I’m glad you got to enjoy the Land of Smiles. Did anyone tell you that the Thais have 13 different smiles? Don’t ask me, I think that went over my head culturally. If you enjoy dystopian fantasy then The Windup Girl is set in Thailand and brought back fond memories. I’ve craving rambhutan ever since!
Did you visit Thailand with Abdullah? I can imagine you and he sitting at the food stand enjoying a meal. Do you happen to recall what you had? If I miss anything besides my family about Thailand it the abundance of street food available 24/7. I hope you also got a chance to either travel north to Chiang Mai (beautiful mountainous area) or south to Phuket, also known as the Pearl of Adaman Sea.
Does anyone have a request? I cook on a regular basis Thai, Japanese, and Chinese and would be happy to sure any recipe I know.
@Onigiri,
I had hoped Abdullah and I would get to visit Thailand together. It was one of the few places he had not been too whereas I had had many trips to Thailand and was fortunate to enjoy a broad view of the country. I loved the gentle nature of the Thais and the diversity of each particular region of Thailand whether inland or at the sea.
I’d love to see your favorite Japanese and Chinese recipes.
@Carol
That makes me incredibly happy that you got to enjoy Thailand hopefully before the upheaval of the last 4 years politically. I am sad that your beloved did not get a chance to see my country and hope he would have loved it as you have. I think you must have introduced him to a whole different side of the world than he’s was used to and would have liked to have heard his opinion on the whole Thai/Saudi dispute. I know Saudis have a ban on travel visas to Thailand because of the Princess’ jewels being stolen but I do understand things can always be quietly arranged with enough wasta. Too bad, the Thais would say he was a good man so will be reborn as a good man with many blessing and even better life. I hope you take that as I meant it and not as an insult to Allah or his beliefs. If the latter than I apologize for my unintentional offense.
Your wish is my command.
Nothing says home to a Japanese person or “mother’s cooking” than miso soup. A lot of people have it at sushi restaurants but in Japan it is mainly nowadays a typical morning washoku (japanese cuisine as opposed to yushoku meaning western inspired cuisine) dish. Miso soup has many different style from highly refined style to the mama’s home style. You can use just about anything but I find a balance between protein and vegetable to give the best flavor. Here is the recipe for the most typical of miso soups in the mother’s cooking style.
Tofu and wakame seaweed white miso soup recipe
1 carton soft/extra soft tofu
1/4 cup of dried wakame, soaked in water until soft
1-2 Tbsp of sweet white miso
1-3 finely sliced green onion on the bias (for looks)
2-3 cups of water plus 1-2 teaspoons of danshi granules or make your own dashi (broth) from scratch by simmering kombu seaweed for 5 minutes, turning off the heat, adding a unpacked cup of katsuobush flakes, let seep for 5 minutes, and strain)
Heat dashi broth on medium to medium low heat without bringing broth to a boil if using water and granules ok to bring plain water up to boil turn heat to low/medium low and add granules.. Add cubed tofu and pre-soaked wakame, allow enough time for both to heat up though not that necessary I’ve been known to dump then in and then move to the next step right away. In either a small fine mesh strainer or ladle dissolve miso paste a small amount at a time using the broth to help you dissolve the miso evenly. Do not be alarmed if the soup sits a bit and the miso and broth separate as this is normal and you just need to stir it up a bit with your chopsticks to bring it back to normal. Serve in small bowls, garnish with green onion. To drink it like the Japanese do not use spoons but sip directly from the lacquer bowl while using your chopsticks to pick out various pieces of tofu or wakame. You can adjust the dashi and miso to your own taste. I serve this with just about any Japanese style meal, home-style sushi or even on it’s own. It’s great to make a heartier style adding sliced pork, daikon, potatoes, carrots, konnyaku, firm tofu and onions for what is called tonjiru for fall/winters meals.
(Tofu, instant dashi, miso, and wakame can all purchased at an Asian market that caters to Japanese/Koreans. I prefer to get my tofu there too since the tofu is fresher and of better quality. Wakame, instant dashi or kombu/katsuobushi, and miso can be purchased online if you can’t find it locally. Seaweed is good source of iron to compliment the protein of the tofu. The miso will keep indefinitely in the refrigerator and can be used to make miso salmon. The Japanese really try to balance a meal and tend to keep things simple. Try not to over pack the soup with ingredients as it’s meant to be a sipping soup with a little bit of extra stuff.)
Thank you for this recipe!
Miso soup is quite popular in Holland. It is also very healthy!
One of my favorite restaurants in London, (and now in the Netherlands) was Wagamamma, which specializes in Miso soups.
Hospitality in the Netherlands:
The first thing you will be asked is if you want coffee, (or tea) but they usually have the coffee at the ready, because all Dutch are addicted to coffee at any time of the day, and they expect their guests to want coffee.
It is a sign of hospitality, so oldfashioned cafés have a sign at the door ”The coffee is brown” Meaning: fresh coffee is ready for you.
Not offering coffee or tea is very bad manners.
It has happened to me though.
Coffee is made from freshly ground beans, nót instant, (bad hospitality) some people even grind their own beans just before brewing. Cappuccino machines are fashionable.
With the coffee you will be served cake or at least cookies.
Real food is not served unless you arrive at a mealtime. (Which might be considered rude) The Dutch are very organized and I think they consider food at non-food times to be disorganized.
Of course if you just happen to drop a hint that you are peckish you will get a sandwich, but ”real food” is very organized and planned. The Dutch have a horror of wasting food, it is considered a sin, so will try to cook as much as is needed and not more.
On the other hand inviting people for dinner is very popular, it’s just that I think the Dutch want to know beforehand. Organization, organization, organization.
If it’s winter and very cold and you came a long way on your bicycle you will probably be offered hot soup and hot chocolate. Of course if you visit an Indonesian family you will always get food. (it’s great to have Indonesian friends)
Food times are breakfast, lunch and dinner. At ten o’clock ”coffee time” served with cake or cookies, at 4 o’clock it’s ”tea time” but most Dutch drink coffee.
Dinner is usually finished with a cup of coffee.
There are special foods and nibbles for special times of the year.
ok for all the readers, if any of you knowi’d love to have the recipe for Laksa ( vegetarian option please
), My burmese friend made it regularly and i never bothered to ask her for the recipe – since she was at hand to prepare it , usually she’s add potatoes/veggies ot the curry ( it’s yellow and has coconut milk) and you take a bowl with noodles and pour this curry on top and have various toppings, fried stuff, green onions, cripsies, fried onions etc., tec., and you could top wht ever you want…
We had excelennt lunch of laksa one sat ( F loves her chicken laksa) and we left around 2pm and she went gardening , and keeled over and was gome – massive heart attack , we reach home an dher frantic husband called us. she was gone before 911 ever came. she was buddhist and onthe 10or 13th day or something after that monks came to her home for prayer and her husband and sisters made laksa for a feast… that is the last time i are it , but i would love to learn to make it , it brings back warm memories of a great friend and a loving doctor .. her son goes to school with mine and when we talk about his mom and laksa his eyes look eager i would love to be able to make it ( althought not as well as his mom) and surprise him one day .. i think it will make his day . please send me a home style one, the internet ones don’t taste the same.
@Radha
You laksa sounds like a northern thai dish called khao soi. The recipe I have is chicken. I’ll try to find it and post the link to the recipe I use. I’m sure you can adapt it to vegetarian.
@Aafke
You are welcome! Heh how strange they named their restaurant “selfish”??? Anyhow I’ve read about them. I heard they were good but once they started branching out the quality went down. Hope that’s not the case. Either way the miso soup recipe I gave is probably one of the easiest Japanese dishes I know.
@Radha
Here’s the reply from a well known fellow Thai girl. I’ve made her recipe about 10 times and it always comes out great. It should be very similar to the Burmese version since Chiang Mai (where this dish is THE dish of the north) is next to Burma. I think the pickled mustard greens make the dish and are indispensable. They are easily purchases at a well stocked Asian market.
http://chezpim.com/cook/khao_soi_northe
Miso soup is delicious and I remember one of the times I was a guest at a private dinner of a Japanese diplomat who prepared and served the finest miso soup I ever had…and this was a male diplomat who did all of his own cooking!
this is my first time on this site and I am very interested in what I read.
thanks onigiriFB, i’ll try it out.
so F learnt enough to say ” fish no – she die” or some such thing… out came the epipen dring meal times after a disaster i stuck to rice, miso soup and greens…so i have bad memories of food there, i wish i could go now , i’d love it there i’m sure.
I love miso soup, and when we went to japan i loved the place unfortunately had a horrible time with the food. I’m terribly allergic to seafood,shellfish, anything that swims and japan is lieterally awash in them
my daughter made this cute dish, she layered phyllo dough one on top of the otehr and on the last 2 layers she spread feta & swiss monterey cheese and another layer of phyllo, thin layer of monterrey and an asparagus spear ,salt+pepper and rolled it toghtly and baked it..
they were so cute and yummy,it tasted so good . reminded me of a savory version of the arabic sweets…
Although you have to make a ton to satisfy any kind of hunger. F ate about 10 in under a min – giving her the hysterics
Sounds delicious!!!
@Radha
I’m surprised you lived through traveling in Japan then. Vegetarians usually have a hard time since vegetarian to Japanese mean no meat…. fish ok, seafood ok!! Meat to the Japanese literally means beef/pork/chicken. Er… I hate to tell you this but dashi (Japanese broth used in miso is fish based.) If you go back to Japan remember this phrase: “niku dame, sakana dame tabete byouin ikou” (meat no good, fish no good, (if) eat hospital go) then mime choking. There is a phrase for vegetarian but it means something else now (Japanese are very into new words/slang so vegetarians right now mean non aggressive men like our metrosexual.)
So yeah I can feel your pain. If you ever get to travel to Thailand remember this phrase “gin jay” (eat vegetarian). Lots of vegetarian foods to choose from! I hope you try and get back to me after you try to make khao soi I would like to know if it’s the same as what your Burmese friend made.
I see I’m going to have to start buying phyllo dough.
Oh I forgot to add if you want to make my miso soup recipe vegetarian most Japanese use dried shitake much soaked in water as a base instead added bonus add the mushrooms right back in! I don’t recall what the Japanese monks (vegetarian) use but I think it’s the same. http://www.justhungry.com or her sister site http://www.justbento.com should have a good vegetarian broth recipe to use for miso soup instead of dashi. Personally I LOVE dashi. There is a very subtle taste to it that can be so refined (Carol I bet the guy you knew trained as an itamae which is a washoku chef of traditional Japanese style recipes) or knew someone who taught him. Most Japanese do not do refined miso soup anymore. Too much hassle, dashi making can be picky in timing and amount of kombu and katsuobushi. Itamae are so cool though… I want to marry one! What can I say my dad was a chef… I love chefs!!!!! Hrm… or I guess the diplomat probably came from a good family who’s mother was raised traditionally…. hrm strange to have a man cook though if was raised in a well off family. Japanese men are known mamma-boys to the point their gfs turn into their mamas and their wives once they have a child is called okaasan (mama) by the husband!!!!!!
@OnigiriFB,
I tried the khao soi, it tasted the same except mine was thinner – maybethe coconut milk ? als i missed thefried stuff on top, hers was crunchier , bu it’s the same i think, i dded potatoes , carrots and beans, to give it some health. It’s really goothough and i love that you have to make the curry , noodles and everyone gets what they want -like a one dish meal… I don’t thik i made enough though ,my husband was wandering around the kitchen 3 hrs later ….
I had plenty of trouble in japan, i forget the words but we could say no fish/seafood and make the chocking motions
they however thought i was a weird species from outer space.. i always got steamed rice and being indianwehave a variety of poweders ( lentil masala) etc., that i could ad on to it andeat it and also lots o fruit – wherever we could find it…
i would go t japan inspit of my food issues.. i lov love their minimalistic decor and life and i try a kep my home that way – no clutter , large few pieces and plenty of space for airflow…
I did vacaton in vientnam and we spentour10th anniv in Ko adang – the waterfalls were spectacular… My kis particularly favo Ko kham ( although we have to stay in ko maak ,
We hve a fisherman friend who makes us lunch and takes int consideration my ietary needs, thebest best …
of course we have no choice but to visit the large tourist spots -for their airport faclities..
@Radha
I’m glad the recipe was kind of close. I’m sure there are regional differences since the recipe you are used is probably from Burma. The recipe did include fried noodles that go on top so I’m a little surprised by other comment. I cheat a lot times and just buy those chop suey fried noodles in regular supermarkets (shh don’t tell
). Did you get the pickled mustard greens too? That is my all time favorite part of Khao Soi since it gives that nice tart taste to compliment the sweeter curry taste of the broth. I’m not surprised your hubby was wandering around after 3 hours (I bet it would be better if he had the protein of the chicken instead) as most Thais do the same after every meal. We tend to eat LOTS of little meals thru out the day plus snacks! I’d be really surprised not to see a Thai person eat again after 3 hours!
Saudi Arabia is one of the worlds most exciting places when it comes to food. Over the past 10 years there has been a big change in the way food is a part of every day life because food is fun food is our main source of entertainment and we are always looking for the next hot spot, the next exciting dinner party or coffee shop.
Due to the lack of other entertainment found in the rest of the world like cinemas, Parks, concerts public events and such we are left with heading out to a restaurant or to a friends place to cook up something nice.
Most who live in Saudi will agree that there is a phenomenon going on with the amount of local concepts popping up every where. I guess with all the new more traveled generation they are developing things locally and some that i can say are great.. for more check out this site I have put together http://www.sufrati.com its still being developed but it serves the whole kingdom so where ever you are you may find it useful. Plenty of choices are out there guys enjoy them.
Biryani recipe
hi,
here’s the biryani recipe ( add chicken in w/ veggies and cook if you need meat)
the prep takes about 45min and then you can let it bake…so yes kind of a long prep time..better suited for a lazy afternoon lunch, i wouldn’t even try to attempt it on a week day
1. make garni — take 3cups of water ( if you are using 1 cup rice) , add the following to the water, bring to boil and turn off and close the top and let steep.
- elaichi( cardmom – 3pods ) , lavang( cloves – 6), bayleaf- few, sounf ( fennel- 1 spn), badi elaichi (??), saffron, nutmeg – grated 1 spn,peppercorns – 1spn ,cinnamon stick -1)
let the water steep
2. fry 3 onions thinly sliced.
3. take half the onion out and to the rest add 1spoon ginger , 6 cloves garlic crushed, and cook, — grind to a paste with turmeric,chill powder, garam masala ( 1spn) , tomato paste ( 2 spoons)
4. Add back in pan w/ a spoon of ghee/butter Cook this onion tomato paste well + add chopped veggies ( any and all veggies youlike) cook ( now would be the time to add meat is used) . and set aside.
5. take a pan, + 2 spoons butter/oil/ghee – add 1 cup basmati rice and fry , once it’s golden add 1.5 cups of the steped garni water ( strained) ,bring to boil and them steam on low.. ( 6-8min), the rice should be half cooked not done. but separate.
6. to this rice add the remaining onions fried , coriander leaf, mint leaf (as muh as you want ), sliced almonds ( i add lots) , some saffron,
that’s it prep is done, you can do it prev day also …
mix some milk + saffron+ rosewater _ some garni liquid and keep ready
In an over proof dish, spray someoil , layer rice mixture – veggies – rosewater – cilantro – some almonds + raisins – repeat to 2 or 3 thin layers continue layering till you get rice on top.
seal tight with foil & bake 20min at 425 and then 20min at 325….
open on the table the aroma is excellent,
.. my daughter adds some nutrela chuns ( SOY) to the veggies , for added protein.
serve with raita or fresh tangy salad..
I have had a saudi dessert a few times that looks almost like chocolate cookie dough with biscuits inside …anyone know what this and how to make it …I love it.
The seasons are changing again globally and it’s time to add new and fresh recipes to this section!
I will take careful notes tomorrow when I am at a luncheon hosted by a lovely Saudi student who is preparing seleeq! What makes this occasion all the more special is that he is a male student and looks forward to showing his culinary prowess since arriving in America!
[...] Food and Recipes [...]
Saudi coffee. I was introduced to it 2 years ago and absolutely fell in love with it. Yummy
What do saudi’s normally eat for breakfast?
Hi there,
Welcom to Saudi, i know its too late but if any one want to know how he make a Saudi coffee or our traditional food which is Kabca , pls feel free .
Regards ur Mizzennaa qiustion i think most of Saudis who has a job in the morning drink coffee directly espicially the smoker