the appetizer:

Though the Middle East has many specific regional and national cuisines, one item ties them all together: aromatic spices. Middle Eastern cooking also features many ingredients in common, like pita, honey, sesame seeds, sumac, chickpeas, mint and parsley.


Middle East

Festive Spiced Rice (Al Koozy)

More mildly seasoned than many Gulf pilafs, this spiced rice is a famous Bedouin favorite reserved for festive occasions. The moment honored guests appear at the encampment of black tents, the sheikh or patriarch gives the order to kill one or more sheep or a young camel. The men ceremoniously share ritual green coffee, reclining on red cushions and carpets until the feast is carried in on an immense tray: a whole roast animal splendidly arrayed on a mountain of savory buttered rice, luxuriously garnished with a bounty of golden brown nuts.

This rice, richly adorned with allspice, cinnamon, and almonds, is a reflection on the prosperity and generosity of the host family. Like baklava and roast meats, it's an extravagant and delightful interruption in the usual routine of vegetables and grains.

The following side dish of fragrant rice is still suitable for a feast, but with the butter/oil and nuts reduced by 50 per cent.

1 recipe Plain White Rice
2 tbsp. blanched almonds, halved or slivered
2 tbsp. olive oil
2 tbsp. pine nuts
1/2 pound ground beef
Black pepper
1 tsp. allspice (divided use)
1/4 cup butter or olive oil
1/2 tsp. cinnamon
1/4 tsp. nutmeg

1. Prepare the Plain White Rice in advance. Fluff the cooked grains and let cool to room temperature.

2. Slowly sauté the almonds in the olive oil, stirring frequently. When the almonds are beginning to brown, stir in the pine nuts and continue to cook until all the nuts are golden. Remove with a slotted spoon.

3. Brown the ground beef in the same oil, sprinkling with the salt, pepper, and half the allspice. Remove from the pan and drain in a sieve.

4. In a large nonstick pan, heat the 1/4 cup butter or olive oil. Stir in the rice and sprinkle with cinnamon, nutmeg, and the remaining allspice. As the rice heats, continue to toss until it is hot and coated with spices. Taste and adjust seasoning.

The Arabian Delights
by Anne Marie Weiss-Armush
$15.00 / paperback
Lowell House, 1994
ISBN: 1-56565-219-3
Recipe reprinted by permission.

Middle East

Middle Eastern Recipes

from Kate's Global Kitchen

Middle Eastern Cookbooks with Recipes


Back to the main Middle East page

The Middle East on Wikipedia

More country Destinations

Kitchen Gypsy


This page modified January 2007

The Global Gourmet
The Global Gourmet®
Main Page


Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toys Catnip Toys

Global Gourmet®
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts

Global Gourmet®
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts


Kitchen & Home