Time: 1 hour | Complexity: Medium | Yields: 6 servings |
Tools: 4-quart saucepan, saucepan, serving bowl

Mouloukhiek was an Arabic dish that I had heard a lot about but never had the pleasure of tasting. At all the grocers here in Saudi I have saw huge green stalks of the leafy green vegetable with tons of people grabbing them up. I thought that dish must be good if that many people are making it. I cannot say this is an actual eye pleasing dish myself as my first reaction was like ‘what is it’. But after I tried it I really loved everything about it and now see why it’s so popular throughout Arab countries. This is a bath my mother in law made and her recipe as well, she made a chicken version because I love chicken. Many people use lamb or a chicken and lamb mixture as well as rabbit. This dish is typically served with white rice and pita bread.

Time: 1 hour and 15 mins | Complexity: Medium | Yields: 4 servings | Tools: 8-quart saucepan, serving platter

I FIRST published this recipe a few years ago but I made a few updates and decided to re-post it. Running right behind kabsa saleeq is Saudis most popular dish. As you may have guessed it, dajaj means chicken in Arabic. My husband and son will not drink milk but yet they love this dish so I try to make it when I can. As you may have noticed Arabic cuisine incorporates a lot of dairy into recipes. You will find two versions of saleeq around, the lamb and the chicken. When making saleeq you want the extra juice in the dish so do not think you did it wrong! Saleeq should not be dry what so ever. You can easily double this recipe for larger families.

Time: 4 hours | Complexity: Hard | Yields: 6-8 servings |
Tools: baking casserole, 9-inch skillet, 4-quart saucepan, serving platter

THIS Bahraini Gulf dish has many names and many versions such as Fi Ga'ateh or Mashwi Al Jeder. I have taken an old recipe and made it much easier to make and healthier. In the end you will have the same exact taste and flavors. You will find this recipe being one of the favorites that you will ever cook, its just that type of dish. A beautiful golden roasted leg of lamb with juicy meat, flavorful rice and crispy potatoes and tomatoes all topped with fried onions (Al Farqaah) and sauteed nuts; what is not to love? Give yourself time to cook this recipe about 3-1/2 hours to be exact as the lamb needs to roast for awhile.

Time: 45 min | Complexity: Medium | Yields: 4-6 servings |
Tools: 4-quart saucepan, 9-inch skillet, serving platter

ZERBIAN chicken is a wonderfully fragrant Saudi dish. Turmeric and cilantro give the dish a fresh look and taste while the simple spices keep up with Saudi traditions. This dish is usually created using a whole chicken but really my family and I enjoy the breast so that is usually what I use. Please remember when cooking Arabic rice NEVER remove the lid once you place it on the pot. The steam is what actually cooks the rice as it sits. Once the rice has finished small holes will appear all over the top of the rice, this is why I use glass lids.