Aramco ExPats

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Sambousek

3 November 2009 | comments (0) | Aramcon Recipes | by

Dhahran Theatre Group Cookbook, 1993

Ingredients:

1 Kilo Sambusek dough readymade strips
3/4 Cup of flour
4 Onions, chopped fine
1/3 Cup Mazola oil
1 1/2 Lbs. ground beef
1 Bunch parsley, chopped
Salt
Cinnamon
Black pepper (ground)

Directions:

Mix flour with a little water to make a smooth thick paste. Fry chopped onions in oil until yellow. Add ground beef and fry. Add chopped parsley. Salt and season to taste. Mix well.

Spread each strip of dough separately on counter. Put in meat filling and fold into a triangle. Seal ends with the flour paste.

Fry in oil until golden brown.

Nabil Akkad

Salmon Pate

3 November 2009 | comments (0) | Aramcon Recipes | by

Dhahran Theatre Group Cookbook, 1993

Ingredients:

1 Can (151/2 oz.) salmon
1 Package (8 oz.) cream cheese, softened
2 Tablespoons green onions, chopped
1 Tablespoon lemon juice
1/2 Teaspoon salt
1/8 Teaspoon pepper
1/8 Teaspoon dill
2 Tablespoons capers

Directions:

Blend everything except capers until smooth. Spoon into bowl. Stir in capers. Cover and refrigerate until well chilled – approximately 2 hours. Serve with crackers.

Donna Peterson

Roasted Garlic Dip

3 November 2009 | comments (0) | Aramcon Recipes | by

Dhahran Theatre Group Cookbook, 1993

Ingredients:

2 Heads garlic, with the largest cloves
available (about 2 oz. each head)
2 Tablespoons olive oilc
8 Ounces cream cheese, at room temperature
1/4 Cup sour cream
1/2 Teaspoon salt
1/4 Teaspoon dry mustard
Pepper to taste

Directions:

Preheat the oven to 400? F.

Peel the heavy outside layer from the heads of garlic, separating the heads into cloves. Place the unpeeled cloves in a pie dish. Drizzle with olive oil.

Bake for 30 minutes or until the cloves feel soft when pressed. Remove them from the oven and cool slightly.

Peel the warm cloves by cutting off the stem ends and pushing the pulp up with the fingers. Scrape the pulp into a food processor fitted with the metal blade. Add cream cheese, sour cream, salt, and pepper, and process until puréed, scraping the sides as necessary.Remove the mixture to a bowl. Serve it with the potato skins.The dip may be refrigerated up to 3 days. Bring to room temperature before serving.

Bob Bieniek

Pickled Shrimp

3 November 2009 | comments (0) | Aramcon Recipes | by

Dhahran Theatre Group Cookbook, 1993

Ingredients:

2 Lbs. cleaned shrimp
2 Chopped onions
3 Cloves chopped garlic
3/4 Cup olive oil
Sliced onion rings
11/2 Teaspoon salt
1/4 Teaspoon dry mustard
1/2 Teaspoon pepper
1/2 Cup white vinegar
Oregano
2 1/2 Teaspoons celery seed
3 Tablespoons capers & juice dash Tabasco

Directions:

Boil shrimp separately. sauté the chopped onions and garlic in oil. Combine all ingredients and marinate at least 24 hours, mixing frequently. Remove from the frig about one hour before serving so the oil will thin.

The beauty of this dish is that it will keep in the refrigerator for up to 10 days and can be frozen indefinitely.

Linda Esposito

Peanut Chicken

3 November 2009 | comments (0) | Aramcon Recipes | by

Dhahran Theatre Group Cookbook, 1993

Ingredients:

2 Whole chicken breasts, skinned, boned and split
1/4 Cup peanut butter
1 Small red chili pepper, seeded and minced
1 Teaspoon ground cumin
1 Teaspoon ground coriander
1/2 Teaspoon cayenne
3 Tablespoons reduced-sodium soy sauce
1 Tablespoon lemon juice
1 Tablespoon honey
3 Cloves garlic, minced

Directions:

Wash the chicken and pat dry. Cut into pieces 1 inch wide and 21/2 inches long. Arrange in a single layer in a large shallow baking dish.

In a small bowl, combine the peanut butter, chili pepper, cumin, coriander, cayenne, soy sauce, lemon juice, honey and garlic. (If sauce is very thick, thin with a little warm water.)

Pour sauce over chicken. Allow to marinate for several hours or overnight in the refrigerator. Turn chicken occasionally to coat all sides.

Remove chicken from marinade. Broil 5 inches from heat, turning to brown all sides.

Nina Bradbury

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