Kuwaiti Tomato Sauce Dukkous Al Tamat Recipes

Steps:

• Wash fish, clean well leaving on heads, make sure scales are all removed and fish is degutted.
• Wash the white Basmati rice well and leave to soak for 15-30 minutes depending on quality of rice.
• Bring a large pan of water to a boil put in the fish, cinnamon stick, cardamom pods and clove and simmer until cooked.
• Remove the fish and reserve the cooking water.
• Cut some gashes across the fish and rub on some bahrat and the minced garlic then pour fresh lemon juice over top. Refrigerate for up to 1 1/2 hours.
• Cook Basmati rice with as much reserved cooking liquid as needed, sea salt and the loomis.
• Heat olive oil in a pan and fry the onions until soft and golden adding the turmeric, some sea salt and 1/4 tsp bahrat.
• Mix 2/3 of the onions into the cooked rice & sprinkle the remaining onion mixture over top.
• After the fish has marinated, pat dry with paper towel.
• Preheat oven to 275F (not very high).
• Heat 1/2 inch oil (vegetable or light olive) until hot in a pan and fry the fish one at a time until golden brown, then drain on paper towel.
• Place fish on top of rice, cover with aluminum foil and set in preheated oven for 1 hour.
• Serve with lemon and lime wedges, radishes if wished, and Recipe #387327 for a wonderful authentic Kuwaiti meal.
• Don't forget to eat this with your 3 first fingers of the right had keeping food from going above the mid knuckles!
• Enjoy!

Steps:

• Rinse chicken inside and out.
• Place in a stockpot with enough water to cover. Add cinnamon stick, cardamom pods, cloves, peppercorns, juice of 1/2 lemon and salt to taste.
• Bring to a boil skimming as required, continue to simmer partially covered until chicken is done (approximately 40 minutes).
• Remove and drain the chicken, reserving broth though a strainer.
• Prepare basmati rice according to it's package directions, using broth from chicken instead of water. Add turmeric for colour and salt to taste.
• While the rice is cooking, cook the onions in a skillet over medium heat, with 2 tablespoons olive oil, until soft.
• Sprinkle with a little water and stir quickly until onions are brown and the water has evaporated. Stir in drained raisins, pine nuts, sliced blanched almonds if using, ½ teaspoons bahrat and loomi powder. Cook for one minute. Remove mixture from skillet and set aside.
• Lightly dust the boiled, drained chicken with flour. In a clean skillet over medium-high heat, brown the chicken in 1 Tbs. olive oil, turning, until the outside is crispy and brown.
• For the tomato sauce, add water, chopped tomatoes, crushed garlic, tomato paste, salt, sugar and the rest of bahrat in a small saucepan, sauté until tomatoes are soft and the sauce is well blended.
• When the rice is done, spread it on a serving platter. Sprinkle the onion mixture over the rice, and place the chicken on top. Pass the tomato garlic sauce to spoon onto individual plates.

Steps:

• Heat oil in pot not to hot. Add pressed garlic, DO NOT over cook. (I leave bit fresh by not mixing into the oil).
• Place all contents of tomato can and chopped cilantro into blender and blend until the cilantro is quite small and there is not chunks of tomato.
• Add contents to pot being careful it doesn't splatter if too hot. Heat and add water to make a pretty thin consistency and then add sea salt to taste.
• Serve hot with roast chicken or grilled fish and rice.