Cherbah Arabic Recipes

GHORAYEBA

Ghorayeba image

A simple traditional Arabic recipe for cookies similar to shortbread. The wonderful flavor comes from the cardamom, which is fairly expensive, but very worth it. I actually prefer them without the almonds, but you might add them if you like.

Provided by ladyheather06

Categories Spice Cookies

Time 35m

Yield 24

Number Of Ingredients 5

Ingredients

1 cup butter, softened
1 cup sifted confectioners' sugar
2 cups all-purpose flour
½ teaspoon ground cardamom
12 almonds, split

Steps:

Preheat the oven to 300 degrees F (150 degrees C).
In a medium bowl, stir together the butter and sugar until smooth. Stir in flour and cardamom until well blended. Pinch off tablespoonfuls of dough, and roll into a thin rope. Join the ends together in a circle, and place on a greased cookie sheet. Place almond halves on the joints where the circles come together.
Bake for 20 minutes in the preheated oven. The cookies should remain white, but may turn golden at the very edge.

Nutrition Facts : Calories 129.7 calories, Carbohydrate 13.3 g, Cholesterol 20.3 mg, Fat 8.1 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 4.9 g, Sodium 54.8 mg, Sugar 5.2 g

ARABIC QAHWA

Arabic Qahwa image

Make and share this Arabic Qahwa recipe from Food.com.

Provided by grapefruit

Categories Beverages

Time 30m

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

1 tablespoon arabic coffee
2 tablespoons cardamoms, roughly ground
2 cups water
1/4 teaspoon saffron (optional)

Steps:

warm coffee on low heat.
add water and bring to boil 3-4 minutes
remove from heat and allow coffee to settle.
filter.
add cardamom and saffron.
bring to boil once again, simmer 20 minutes
serve.

CHERBAH (ARABIC)

Cherbah (Arabic) image

Make and share this Cherbah (Arabic) recipe from Food.com.

Provided by eillena

Categories Low Protein

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
3 onions, sliced
6 tomatoes, peeled and coarsely chopped
3 garlic cloves, chopped
1 (6 ounce) jar pimientos, chopped
1/2 cup mint, finely chopped
6 cups chicken stock
4 tablespoons lemon juice
1 egg yolk, beaten
6 slices bread
salt and pepper

Steps:

Heat olive oil in a soup pot. Add onions, tomatoes, and garlic. Saute for 3 minutes.
Add the pimientos, mint, stock, and lemon juice. Bring to a boil. Cover the soup and lower the heat to low-medium and simmer for 30 minutes.
Add the salt and pepper. Blend the beaten egg with 4 tablespoons of the soup. Add this egg mixture to the soup and mix it well.
Serve the soup hot over 1 slice of bread.

Nutrition Facts : Calories 450.9, Fat 20.7, SaturatedFat 3.8, Cholesterol 58, Sodium 793.9, Carbohydrate 52.6, Fiber 6, Sugar 17.3, Protein 16

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