Modus operandi, Gulf cuisine

Modus operandi, Gulf cuisine


  • 1 Kitchen Gulf
  • 2 Majabus Kuwaiti chicken 2.1 components 2.2 Preparation
  • 2.1 components
  • 2.2 Preparation
  • 3 Aldqos sauce 3.1 components 3.2 Preparation
  • 3.1 components
  • 3.2 Preparation

Gulf Kitchen

The advantage of the Gulf cuisine diversity dishes and Ocefath, and the use of unique flavors and aromatic spice blend, and rice is the main component of most Gulf dishes, and months of spices used in the Gulf dishes cardamom, cinnamon, cloves, saffron, and other spices. The Gulf dishes known Majabus meat, Majabus Kuwaiti chicken, Aussie, and Kabsa, and many of the dishes are excellent.

Majabus Kuwaiti chicken


  • Djajtan Kberta size.
  • Three cups of basmati rice Long grain.
  • Three onions cutters to medium-sized cubes.
  • Three sticks of cinnamon.
  • Six grains of cardamom.
  • Five beads cloves.
  • Tsp spices problem.
  • ½ teaspoon black pepper.
  • Small saffron spoon.
  • Four large tablespoons vegetable oil.
  • ¼ cup raisins (as desired).
  • ¼ cup rose water.
  • Four cups of boiling water.

How to prepare

  • Soak the rice in warm salted water for 15-20 minutes, then half of the water.
  • Soak the saffron in rose water, and leave it to degrade color.
  • To prepare the filling onions transferred half the amount of onion to fade, and add him salt and pepper and a half hanging from the cardamom and cinnamon, then add raisins soaked in advance after liquidation of rose water.
  • To cook chicken in a saucepan Heat the oil, and put all the spices with the amount of remaining onions, and leave it until it becomes a golden color.
  • Add boiling water to the pot with a little salt, and add the chicken and leave it to be cooked well.
  • Chicken halves after maturity, and Nhmrh in the oven.
  • Add the chicken broth rice refined, and we put it to simmer for between 15-20 minutes or until the rice absorbs the amount of water.
  • Add the saffron with rose water on the face of it soaked rice after imbibing rice water, and distribute saffron, and leave it to simmer until the rice is dry.

Aldqos sauce


  • Four tomatoes.
  • Three cloves of garlic.
  • Grain hot pepper.
  • Half a teaspoon of salt.
  • Large three tablespoons of olive oil.
  • Half teaspoon chili powder (as desired).

How to prepare

  • Keep tomatoes, hot peppers, garlic, salt and olive oil in a blender, and Nehrshm well, and then put the mixture on low heat for 15 minutes to blend the mixture and overlap flavors (can not chili mode), and can be eaten cold Aldqos sauce without boiling.
  • Put rice in serving plate, and distribute the onion filling on the face of rice, and put the chicken fried it and Nkdmhn with Aldqos sauce.


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