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debbie

Bharain

Well, its the Bharain Grand Prix this weekend and I will be going shopping tomorrow so any ideas on for two courses from that countries cuisine would be gratefully appreciated (see my post on Forumla 1 in the kitchen from last week)

In the end last weekend we just had singapore noodles to fit in with that weekends GP as we had only decided on the saturday to start this but hope to be more adventurous (within reason) with following countries
Digindeep

Just been looking through various Bharaini menu's, some look really good..They certainly seem to use plenty of dates, fish and rice.

Couple I came across...Machboos, Muhammer and Falfel...all sound interesting .

Most of the dishes I've found were quite a mix from the surrounding countries...interesting...will wait and see what you serve up...
debbie

falfel is definitely a goer - we love em....still don't know about the rest...am thinking if I can turn a couple of quail into a main course possible?
Gareth

Debbie............ I think you had better warm the oven up

1 whole camel, medium size
1 whole lamb, large size
20 whole chicken, medium size
60 eggs
12 kg rice
2 kg pine nuts
2 kg almonds
1 kg pistachio nut
110 gallons water
5 lbs black pepper
salt
Directions:
1 Skin, trim and clean camel (once you get over the hump), lamb and chicken.

2 Boil until tender.

3 Cook rice until fluffy.

4 Fry nuts until brown and mix with rice.

5 Hard boil eggs and peel.

6 Stuff cooked chickens with hard boiled eggs and rice.

7 Stuff the cooked lamb with stuffed chickens.

8  Add more rice.

9 Stuff the camel with the stuffed lamb and add rest of rice.

10 Broil over large charcoal pit until brown.

11 Spread any remaining rice on large tray and place camel on top of rice.

12 Decorate with boiled eggs and nuts.

13 Serves a friendly crowd of 80-100.



   
Digindeep

Falfel....wow!...Fireballs of hot chickpeas.......Andrex shares will be rising then?......Pheewee!...where's the fire extinguisher  
sapphire

Digindeep wrote:
Falfel....wow!...Fireballs of hot chickpeas.......Andrex shares will be rising then?......Pheewee!...where's the fire extinguisher  


 
Lorrainelovesplants

tabouli is nice - its the only middle eastern food that mum made that I actually like.
Basically a cracked wheat wet salad - lots of parsley.  Goes well with pitta wraps and kebabs.
12Bore

Goat tagine with apricots and chickpeas.
12Bore

Al Kabsa
http://www.food.com/recipe/al-kab...al-saudi-rice-chicken-dish-289878
WhatCameFirst

12Bore wrote:
Goat tagine with apricots and chickpeas.


Perfect.  Followed by baklava.
12Bore

WhatCameFirst wrote:
12Bore wrote:
Goat tagine with apricots and chickpeas.


Perfect.  Followed by baklava.

Oohh, baklava love that, the best I've had was in a tiny Ukranian restaurant in Manchester.
ClaireK

I spent 4 months in Bahrain with work and the most popular food with locals....pizza and McDonalds! But i do like the camel recipe, now where can i find 80 - 100 friends from?

Claire
debbie

Thanks everyone but simon has come down with a tummy bug over the weekend so all put on hold unfortunately....will do somethign for next weekend though as its a Grand Prix free weekend will let you know what we decide on but I think I can just about guarantee it won't involve camels! ...having a feeling the spannish one will be easier to decide on though
Border

debbie wrote:
but I think I can just about guarantee it won't involve camels!   :


Why not .............don't you have 80-100 friends.    
12Bore

Border wrote:
debbie wrote:
but I think I can just about guarantee it won't involve camels!   :


Why not .............don't you have 80-100 friends.    

Or a freezer  
Gareth

Well, I reckon you have just enough time to source all of the required ingredients ready for the weekend of the Indian Grand Prix on October 27th.

Total Time: 1608 hrs
Prep Time: 1560 hrs

Cook Time: 48 hrs

1 medium (Indian) Elephant

2 (50 gallon) containers of stock

500 lbs assorted fresh vegetables, chopped

2 rabbits (optional)

Directions:

1. Cut Elephant into bite-size pieces.

2. This takes about 2 months.

3. Using large kettles, simmer equal parts elephant and vegetables with enough broth to cover.

4. Cook for a couple days.

5. If more are expected add the rabbits, but do this only if necessary.

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