Saliq Recipes

RESTAURANT-STYLE SALSA

Restaurant-Style Salsa image

Food Network's Ree Drummond shares her recipe for homemade restaurant-style salsa that the whole family will love!

Provided by Ree Drummond : Food Network

Categories condiment

Time 1h15m

Yield 12 servings

Number Of Ingredients 10

Ingredients

Two 10-ounce cans diced tomatoes and green chiles, such as Rotel
One 28-ounce can whole tomatoes with juice
1/2 cup fresh cilantro leaves (or more to taste!)
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin, with seeds and membrane
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 whole lime, juiced

Steps:

Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate the salsa for at least an hour before serving.

SALIQ

Saliq image

Make and share this Saliq recipe from Food.com.

Provided by Coasty

Categories One Dish Meal

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 kg lamb, cut into 1 inch cubes
3 onions, finely chopped
2 tablespoons coriander, finely chopped
6 cardamom pods
salt and pepper
2 cups milk
3 cups water
2 cups rice
4 tablespoons butter, melted

Steps:

Simmer meat, onions, cilantro, cardamom pods, salt and pepper in 1 cup water in a covered saucepan over low heat for 1 hour or until tender. Add water if pot dries. Remove meat, set aside and keep warm.
Add 2 cups water and milk to stock in which meat was cooked. Bring to a boil. Stir in rice, cover and cook very gently over low heat until the rice is nearly cooked, about 20 minutes. Turn off heat and allow to steam 10 minutes longer.
Place rice on a large serving platter and pick out the cardamom pods. Arrange pieces of meat on top. Pour melted butter over rice and meat. Serve with a vegetable salad.

Nutrition Facts : Calories 625.5, Fat 27.6, SaturatedFat 13.7, Cholesterol 119.7, Sodium 165.2, Carbohydrate 60.9, Fiber 1.7, Sugar 2.4, Protein 30.9

AL SALOOQ - TRADITIONAL ARAB CARDAMOM PASTRIES (DEEP FRIED)

Al Salooq - Traditional Arab Cardamom Pastries (Deep Fried) image

Al Salooq are delicious, tender little pastries subtly flavoured with cardamom. These cresecent moon shaped delights are the perfect end to a meal, served with tea or coffee & are very popular during Ramadan & Eid celebrations. Unlike many other Arab pastries, Salooq are quick & simple to make. I prefer to use ghee to make these as it adds a gentle sweetness.

Provided by Um Safia

Categories Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

4 cups plain flour
1 teaspoon baking powder
1 1/2 teaspoons ground cardamom
1/2 cup ghee (or melted butter or sunflower oil)
1/2 cup skim milk (boiled, then cooled)
sunflower oil, for deep frying
confectioners' sugar, for dusting

Steps:

Sift the flour, baking powder & ground cardamom into a fairly large mixing bowl.
Add the melted ghee / butter / oil & using a wooden spoon, mix it into the flour intil you have a crumbly mixture. Slowly add the milk & mix until you have a soft dough. Knead the dough until it is smooth.
Take walnut sized pieces of the dough & with lightly floured hands, roll them into fat sausages & then shape them into moons - you can also form them into slightly flattened rounds & then push your thumb upwards in the centre to make the moon shapes.
Heat enough of the sunflower oil for deep frying & fry the cresecent moons in batches until they are a golden brown colour.
Drain well on paper towels & toss them in confectioners sugar. Just before serving, I like to give them another light dusting of sugar (using a sieve for even coverage).

Nutrition Facts : Calories 466.2, Fat 18.2, SaturatedFat 10.9, Cholesterol 45, Sodium 74.7, Carbohydrate 65.3, Fiber 2.4, Sugar 0.2, Protein 9.5

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