Chicken Maqlooba

Chicken Maqlooba

BY Aramco ExPats / /

This is a very famous dish in the Arab world with many variations which include other meats like lamb or beef and different vegetables.

Libyan Couscous with Lamb and Onion Chickpea Sauce

Libyan Couscous with Lamb and Onion Chickpea Sauce

BY Aramco ExPats / /

This tender-to-the-bone lamb dish is full of traditional North African ingredients such as chickpeas, couscous, and spices that fill your kitchen with mouthwatering aromas.

Chicken Kabsa

Chicken Kabsa

BY Aramco ExPats / /

Often called the national dish of Saudi Arabia, this favorite gets its flavor from a mixture of intense spices. There are many variations of kabsa.

Peppery Chicken: Dhahran Theatre Group Cookbook, 1993

Peppery Chicken: Dhahran Theatre Group Cookbook, 1993

BY Dhahran Theatre Group Cookbook, 1993 / /

Place chicken in a shallow casserole. Combine olive oil, soy sauce, honey, thyme, paprika, cayenne pepper, vinegar, allspcie and pepper. Pour over the chicken.

Dawn's Chicken Chili: Dhahran Theatre Group Cookbook, 1993

Dawn's Chicken Chili: Dhahran Theatre Group Cookbook, 1993

BY Dhahran Theatre Group Cookbook, 1993 / /

Heat 2 Tablespoons of oil in a large saucepan or Dutch oven. Add onions and sauté for 5 minutes. Add green pepper and sauté 5 minutes. Add chicken and garlic and cook until chicken is white. Add red pepper and celery and sauté 5 minutes.

Chipped Beef Gravy: Dhahran Theatre Group Cookbook, 1993

Chipped Beef Gravy: Dhahran Theatre Group Cookbook, 1993

BY Aramco ExPats / /

Melt the butter and sauté the chopped chipped beef for a few minutes. Add 1/4 cup flour and pepper. Stir and blend for another 5 minutes to cook the flour. Lower heat and slowly add milk until you reach the desired thickness. Pepper to taste.

Chicken Sherried: Dhahran Theatre Group Cookbook, 1993

Chicken Sherried: Dhahran Theatre Group Cookbook, 1993

BY Aramco ExPats / /

In a large frying pan brown the chicken on all sides, then set aside in a deep baking dish. In the same frying pan sauté the celery and onion rings. Add the soup, sherry and a little water and bring to a boil.

Chicken Dulce: Dhahran Theatre Group Cookbook, 1993

Chicken Dulce: Dhahran Theatre Group Cookbook, 1993

BY Aramco ExPats / /

Arrange chicken pieces in greased 9 x 13-inch baking dish. Mix together cranberry sauce, French dressing and onion soup mix. Pour over chicken and marinate in refrigerator for one and a half hours.

Beef Wellington: Dhahran Theatre Group Cookbook, 1993

Beef Wellington: Dhahran Theatre Group Cookbook, 1993

BY Dhahran Theatre Group Cookbook, 1993 / /

Roll out puff pastry in a large rectangle. Put meat on top of pastry. Cover meat with pâté and mushrooms. Fold pastry over the meat and seal edges well. Brush the top with milk or a beaten egg. Cut out decorations for top from extra pastry for a professional look.

Kusah Mahshi - Squash Stuffed with Lamb and Rice

Kusah Mahshi - Squash Stuffed with Lamb and Rice

BY Linda Dalal Sawaya / /

This was one of my favorite dishes, perhaps because I was allowed to help Sitto stuff the light green Lebanese squash harvested from our garden. Sitto would even let me try to core it using one of the corers my mother had made from brass tubing.

Beef Marinade

Beef Marinade

BY Axel Green / /

1 can olive oil, 1 ½ t garlic powder, ½ bottle soy sauce, 1 t pepper, 6 drops Tabasco, 4 t parsley, ¾ olive oil can filled with water, ½ t ginger. Blend in blender and marinate steak or roast overnight.

Sweet and Sour Pork: The Abqaiq Cookbook - 1973

Sweet and Sour Pork: The Abqaiq Cookbook - 1973

BY Aramco ExPats / /

Cut pork into 1 ½ inch cubes and mix well with wine, 2 tablespoons soy sauce and 2 tablespoons cornstarch. Fry pork in deep oil until crisp and golden brown. Turn out on plate.

Pork Chop & Pineapple Casserole: The Abqaiq Cookbook - 1973

Pork Chop & Pineapple Casserole: The Abqaiq Cookbook - 1973

BY Aramco ExPats / /

Sear pork chops on each side. Place in casserole. Salt and pepper to taste. Brown pineapple slices lightly and put on chops. Add pineapple juice. Cover and bake at 350 degrees until done, about 35 minutes. Baste often. Thicken juice with flour or cornstarch solution.

Banana Flambe: Al Hasa Cookbook - 1976

Banana Flambe: Al Hasa Cookbook - 1976

BY Aramco ExPats / /

Peel bananas; cut in half lengthwise. Melt butter in a 10 inch fry pan; stir in orange peel, brown sugar; bring to a boil. Sauté banana halves on both sides about 3 minutes total. Puree raspberries in electric blender, add brandy and pour over bananas; heat.

Al-Kabsah: Dhahran Women's Group, Family Favorites - Volume 1, 1987

Al-Kabsah: Dhahran Women's Group, Family Favorites - Volume 1, 1987

BY Aramco ExPats / /

Delicious Arab Rice made with meat such as lamb, chicken or fish. In a deep pan saute the onion in the oil until yellowish. Add half the Bazar, lime and cardamom. Stir a little. Add the meat and stir for 3 to 4 minutes; add salt, tomatoes and stir until they are well distributed.

Beef Tenderloin Curry

Beef Tenderloin Curry

BY Aramco ExPats / /

Marinate meat with spice powders, salt, pepper and vinegar. Sauté onions, garlic and ginger in shortening. When tender, add tomatoes and cook for a few minutes.