Spiced Oranges Raisins Al Burtugal Wal Zabib Al Mutabal Food

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SPICED GOLDEN RAISINS & ORANGES



Spiced Golden Raisins & Oranges image

I found this recipe on the back of a SunMaid box. The times listed does not include 2 hours chilling time.

Provided by FDADELKARIM

Categories     Dessert

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/2 cup granulated sugar
1/2 cup water
2 tablespoons lemon juice
2 cinnamon sticks
1/2 teaspoon ground allspice
1 tablespoon crystallized ginger, minced
2/3 cup golden raisin
3 large oranges

Steps:

  • Combine the sugar & water in a small saucepan and bring to a boil.
  • Add the allspice, ginger, lemon juice, cinnamon sticks, & raisins. Simmer over medium heat for 10 minutes or until the syrup has thickened.
  • Remove the cinnamon sticks then transfer syrup to a bowl, refrigerate for 10 minutes.
  • Cut the peel & pith from the oranges. Slice into 1/2 inch rounds then cut into quarters. Place into a medium glass bowl. (Make sure to remove any seeds).
  • Pour the cooled syrup & raisins over the oranges & gently stir to coat. Chill for 2 hours before serving.

Nutrition Facts : Calories 237.2, Fat 0.3, SaturatedFat 0.1, Sodium 3.8, Carbohydrate 61.3, Fiber 4.4, Sugar 52.4, Protein 2.2

CLASSIC ARABIAN KABSA SPICE MIX FROM THE SPICE ROUTE



Classic Arabian Kabsa Spice Mix from the Spice Route image

This is just one variation of the classic Arabian spice mix which is used in the ancient Saudi Arabian dish called Al Kabsa or Al Kabsah; a chicken and rice dish which is fragrant and lightly spiced - and is thought to originate from the nomadic Bedouin tribes. Arabic cuisine has its roots in tent cookery. Nomadic tribes could use only transportable foods such as rice and dates, or their nomadic stock like sheep and camels in their recipes. As the caravans journeyed throughout the Middle East, new seasonings and vegetables were discovered and added to the existing repertoire. Each new discovery was incorporated into the diet in quantities palatable to a particular tribe - a fact that many cooks believe is responsible for the anomalies found in some Arabic dishes today.

Provided by French Tart

Categories     Lebanese

Time 2m

Yield 1 small jar of Kabsa

Number Of Ingredients 8

1 tablespoon cardamom seed
1 tablespoon black pepper
1 tablespoon cumin seed
1 tablespoon coriander seed
1 tablespoon fennel seed
1 teaspoon saffron thread
1 teaspoon dried pomegranate powder
2 dried limes (optional)

Steps:

  • Grind all the whole spices and saffron threads together, then add the promegranate powder, mix well. (If using the dried limes, add them to the intial grinding procedure.).
  • Decant into an airtight tin or container and store in a dark, cool and dry place.

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