An Omani Kitchen - Appetizers

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An Omani Kitchen
APPETIZERS
Enjoy these favorite recipes from my Omani kitchen:
Samboosa
Fata'ir
Cheese Samboosa
KhalilatanNahl Cheese Rolls
Baba Ghanoush
Quick Humus
Baqourah
Meshi Stuffed Vegetables
RETURN TO GENERAL RECIPE INDEX
SAMBOOSA - triangular fried "eggroll"-like appetizers - a must for Ramadan
Ingredients:
approx. 1 pound (or 1/2 kg)of fresh ground meat
2 Tablespoons vegetable oil
1 diced onion
1 clove of garlic, smashed
3/4 cup grated carrot
1/2 cup frozen green peas
1/4 cup chopped parsley, cilantro, or fresh coriander
2 Tablespoons tomato paste
1 Tablespoon ground cinnamon powder
1/2 teaspoon each: turmeric, cumin, black pepper
1/4 teaspoon red pepper powder or 1 chopped fresh hot pepper (or to taste)
salt (or 1 bouillon cube) to taste
Samboosa wrappers, eggroll wrappers, or filo pastry sheets
vegetable oil for deep frying
In the 2 Tablespoons of vegetable oil, brown the ground meat (breaking it into small pieces) with the onion and garlic. Add the carrots, parsley, tomato paste, spices and salt. Saute
for two minutes. Spread the mixture evenly in the bottom of the skillet and add enough water just to barely cover the mixture. Cover and simmer over low heat until the carrot is
tender and the liquid is nearly all evaporated. Add the thawed frozen peas in the last few minutes of cooking. When cooking is complete, remove the skillet from the heat and allow
the meat mixture to cool to room temperature.
To roll: Lay out a samboosa wrapper (long and rectangular in shape) with a short edge of the rectangle directly in front of you. Place a rounded Tablespoon of meat mixture near
this edge. Then folding away from you (towards the other short edge), enclose the meat mixture in the wrapper by folding the wrapper in a triangular shape. On the side, make a
paste of flour and water (1/4 cup flour and 1/2 cup water). Moisten the final edge of the samboosa wrapper with the flour paste to cause it to stick and keep the individual samboosa
in its triangular shape. Place wet ("pasted") side down on a lightly greased plate. Note: if using eggroll wrappers or filo dough, you must cut it into rectangles before stuffing with the
meat mixture. For filo dough, use a thickness of two or three sheets. The rectangles can be cut 1 1/2 - 2 1/2 inches wide, depending on the desired size of the finished appetizer, and
should be long enough to enable you to completely enclose the meat mixture when folding.
When all of the samboosa have been rolled, fry a few at a time in a heavy skillet in one inch of vegetable oil until the wrapper is golden and crispy. Flip at least once while frying to
brown both sides. Drain on paper towels. Serve warm.
VARIATION 1: Use shredded cooked chicken or tuna instead of ground meat.
VARIATION 2: Add up to two cups of diced vegetables (potatoes, zucchini, tomato, cabbage, green pepper, eggplant and/or cauliflower) with the carrots.
VARIATION 3: Chop a potato very finely and boil in water on the side until tender. Add the potato in place of the carrots and peas. Do not add the water. Add a teaspoon of dill
(optional) and gently stir for a minute over low heat.
FATA'IR
Ingredients:
3 cups of white flour
1 cup of prepared milk
1/2 cup of oil
1 Tablespoon of yeast
1 teaspoon of salt
1 Tablespoon of sugar
filling
oil for deep frying
In a bowl, mix the first six ingredients together. Cover and let sit for at least 1 1/2 hours.
Prepare a filling like the meat, chicken, tuna or vegetable filling in the samboosa recipe above.
Pinch off a walnut-sized ball of dough. Flatten to a small circle in your hands. Place a spoon of filling in the middle of the circle. Close up the circle, completely enclosing the filling.
Pinch the edges together. Lay on a greased tray, and continue making "fata'ir" with the rest of the dough.
Deep fry in hot oil until golden brown on all sides. Drain on kitchen paper. Serve warm.
VARIATION: Instead of frying, bake in the oven on lightly greased baking sheets until lightly browned on the bottoms. Brush the tops with prepared milk before baking, if desired.
CHEESE SAMBOOSA - triangular fried "eggroll"-like appetizers with a tasty feta cheese filling
Ingredients:
1 (500 gram) box of feta cheese
1 medium onion, finely chopped
1-2 Tablespoons of olive oil
1 clove of garlic, smashed
1 medium tomato, finely chopped
1/2 Maggi chicken bouillon cube
1 Tablespoon oregano flakes (or "zatar" flakes)
Samboosa wrappers, eggroll wrappers, or filo pastry sheets
vegetable oil for deep frying

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Cut up the feta cheese into small cubes. Cover with in cold water and soak for at least a half an hour (to remove excess salt). In a skillet saute the finely chopped onion in a few
Tablespoons of olive oil. When the onion is translucent, add the finely chopped tomato and smashed garlic. Cook stirring for 2 minutes. Add 1/2 of a Maggi chicken bouillon cube
and the Tablespoon of oregano flakes. Stir until the bouillon cube is dissolved. Remove from heat and cool to room temperature. Drain the feta cheese and add to the onion mixture.
Mix (smash together) well.
To roll: Lay out a samboosa wrapper (long and rectangular in shape) with a short edge of the rectangle directly in front of you. Place a rounded teaspoon of the feta cheese filling
near this edge. Then folding away from you (towards the other short edge), enclose the cheese mixture in the wrapper by folding the wrapper in a triangular shape. On the side,
make a paste of flour and water (1/4 cup flour and 1/2 cup water). Moisten the final edge of the samboosa wrapper with the flour paste to cause it to stick and keep the individual
samboosa in its triangular shape. Place wet ("pasted") side down on a lightly greased plate. Note: if using eggroll wrappers or filo dough, you must cut it into rectangles before
stuffing with the meat mixture. For filo dough, use a thickness of two or three sheets. The rectangles can be cut 1 1/2 - 2 1/2 inches wide, depending on the desired size of the
finished appetizer, and should be long enough to enable you to completely enclose the cheese mixture when folding.
When all of the samboosa have been rolled, fry a few at a time in a heavy skillet in one inch of vegetable oil until the outside is golden and crispy. Flip at least once while frying to
brown both sides. Drain on paper towels. Serve warm.
KHALILAT-UN-NAHL - small round cheese rolls baked next to each in a honeycomb pattern
Ingredients:
about 3 cups of white flour
2 Tbsp. yeast
1 Tablespoon baking powder
1/4 cup of oil
1/4 cup of powdered milk and 3/4 cup of water (or 3/4 cup of prepared milk)
cheese triangles
1 beaten egg
sesame seeds
SYRUP:
1/3 cup sugar
1/2 cup water
Mix the 1 cup of the flour with the yeast, baking powder, and powdered milk, water, and oil. Gradually add more flour, just until the dough stops being sticky. Cover and let sit for
an hour to rise.
Lightly oil a large baking sheet, or a very large round cake/casserole pan. Take a small amount of dough at a time and roll into a ball. Then flatten it in your hand and put about 1/4
of a cheese triangle in the middle. Close the dough around the cheese and pinch edges to seal. Dust your hands with flour if needed to keep the dough from sticking to your hands.
Place the first dough ball, sealed edges down, in the middle of the baking sheet. Continue placing dough balls on the baking sheet, sealed edges down, around in a spiral off the first
dough ball. The balls should lightly touch each other but not be smashed together. (Most ladies here are making the balls quite small.)
When finished, brush the tops with beaten egg and sprinkle on some sesame seeds. Bake in a hot oven until cooked and lightly brown on bottom and top. (Broil the top for a minute
to brown, it if needed.) While it is cooking, make a syrup. Bring the sugar and water to boil in a sauce pan. Then reduce to a light boil and boil another 5 minutes. Take off of heat
and allow to cool. Immediately upon removing the rolls from the oven, evenly spoon the syrup over the hot rolls. When slightly cool, gently remove rolls onto a large round serving
plate being careful not to break them apart from each other.
VARIATION 1: In place of cheese triangles, use kiri cheese or Philadelphia style cheese mixed with a pinch of mixed zatar or crushed mint, or use small chunks of canned
processed cheddar cheese.
VARIATION 2: Make larger individual rolls in any shape you like. Add 2 Tablespoons of sugar to the dough recipe and do not make or use the syrup.
BABA GHANOUSH - eggplant appetizer
Ingredients:
1 1/2 pound of eggplant
3 Tablespoons lemon juice
1 teaspoon salt
2 teaspoons minced garlic
3 Tablespoons sesame paste (tahini)
1/4 cup chopped parsley
2 Tablespoons olive oil
Wash and prick the eggplant all over with a fork. Then, bake in a 400 degree F oven until the flesh is tender and soft, about 30-50 minutes depending on the sizes of the eggplant.
(For even more flavor, broil the eggplants over charcoals or even over the flame of a gas stove.) Remove from the oven and allow to cool.
Halve the eggplants and scoop out the flesh. You should have 2-2 1/4 cups of flesh. Beat in a mixer or food processor, with the lemon juice, until smooth. Mash the salt and garlic
together, mix with the sesame paste and olive oil, and combine with the eggplant. Stir in the parsley, and drizzle with more olive oil, if desired. Best served and eaten with warm,
fresh pita bread.
For a variation: stir in 1 cup of peeled, seeded and chopped tomatoes and 1/2 cup of chopped green onions.
QUICK HUMMUS - garbanzo bean dip
Ingredients:
1 can of garbanzo (ceci) beans
1 medium-sized clove of garlic (or 1/2 of a big clove)
1 Tablespoon olive oil
3 Tablespoons sesame seed paste (tahina)
3 Tablespoons of lemon juice
a pinch of cayenne (red) pepper
Strain the garbanzo beans, reserving the liquid. Put the garbanzo beans and all of the other ingredients in a blender. Blend on high for about 20 seconds. Turn off the blender and stir
the mixture with a spoon. Add from the reserved liquid, 1 spoon at a time, just enough to get the mixture to run smoothly in the blender. (You will not need to add all of the liquid.)
Run the blender for about 20 seconds after each addition of liquid. The final product should be thick, not runny.
Spoon into a bowl or plate. Drizzle with more olive oil if desired.
Serve with grilled meats or spread in sandwiches.
For a light dinner, serve along-side a plate of finely chopped tossed salad. Eat with pita or other soft flat bread, using the bread to grab the hummus dip and salad (without the use of
spoon or fork).
VARIATION: For a lighter tasting and creamer Hummus, add 3 Tablespoons of plain yogurt to the recipe.
BAQOURAH - gram flour fritters
Ingredients:
2 cups of gram flour (gram flour is garbanzo bean flour - ground to a powder)
1 cup of water
1 egg
1 Tablespoon of baking powder
1 teaspoon of baking soda
1 1/2 teaspoons of salt
2 cups of finely chopped green onions
1 carrot, grated
1 medium tomato, finely chopped
2-4 hot peppers, finely chopped (use as much as you like, tastes best a bit spicy)
1/4 teaspoon ground black pepper
1 teaspoon ground cumin

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vegetable oil for deep frying

Mix all of the ingredients together in a bowl. Cover and let sit for 30 minutes.
Fry in one inch of oil. Drop by tablespoons to form small balls or small patties in the oil. Turn once, when browned on the bottoms. You do not want the oil too hot or they will
brown on the outside before the fritters are cooked on the inside. Drain on kitchen paper. Serve warm.
VARIATION: You can make these with cornmeal also, but you will need to grind the cornmeal a bit in the spices/coffee grinder first.
MESHI - STUFFED VEGETABLES - with rice and ground beef stuffing
Ingredients for the stuffing:
1 1/2 cups of rice
1/2 pound of ground beef
2 Tablespoons of oil (if needed)
1 onion, finely diced
1 clove of garlic, smashed
1 tomato, chopped
1/4 cup fresh parsley, cilantro, or coriander, chopped
1 Maggi bouillon cube (beef or vegetable)
1 teaspoon each: ground turmeric, cumin, salt
1/2 teaspoon each: cardamom, black pepper, cayenne (red) pepper
2 Tablespoons of lemon juice
Rinse the rice. Soak it in water for at least two hours. In a skillet, brown the ground beef with the onions and garlic in the 2 Tablespoons of oil (if needed), smashing the meat into
small pieces with a spoon as it is cooking. Add the tomato and spices. Cook while stirring until the tomatoes are tender. Drain the rice. Mix the meat with the rice. Add the lemon
juice.
To make stuffed bell peppers: Wash and prepare the peppers. For small peppers, cut off the tops, and remove the seeds. For large peppers, slice in half lengthwise and remove the
seeds. Fill with the rice stuffing, but do not fill to the top as the rice will expand as it cooks. Place in a steamer or large metal strainer. Place over boiling water and cover with
aluminum foil to steam. Let cook for about 40 minutes. They are finished when the rice is soft and cooked.
To make stuffed onions: Remove the dry outer layers of onion. For small onions, cut the tops and with a spoon scoop out the inner layers of onion to make a shell 2 layers of onion
thick. For larger onions, cut in half. With a spoon remove the inner layers to make each half into a shell 2 layers of onion thick. Fill with stuffing and steam as above.
To make stuffed grape leaves roll: Lay out one grape leaf, vein side up. Place a Tablespoon of filling in the middle, near the bottom. Roll up the bottom, just to cover the rice filling.
Then fold the sides to the middle to fully enclose the stuffing and finally finish by rolling up to the top of the leaf. It should come out in a finger-like shape. Steam as above and
sprinkle with plenty of lemon juice before serving.
To make stuffed zucchini: Wash the zucchini. For small zucchini, cut off the top stem end. With a corer (or very thin knife) remove the inner flesh to make shells. For large zucchini,
cut in half. Remove the inner flesh from each half to make shells. Stuff with the rice stuffing. Place zucchini side by side in a cake pan or casserole dish. Mix 5 Tablespoons of
tomato paste with a cup of water. Add salt and black pepper, to taste. Pour over the zucchini. Cover with aluminum foil and bake in the oven until the rice is tender.
To make stuffed eggplant: Wash the eggplant. For small eggplants, cut off the top stem end. With a corer, a spoon or a knife remove the inner flesh to make shells. For large
eggplants, cut in half lengthwise. Remove the inner flesh from each half to make shells. Stuff with the rice stuffing. Place eggplants side by side in a cake pan or casserole dish, bake
as instructed for stuffed zucchini, with the tomato sauce.
To make stuffed cabbage rolls: Steam the whole head of cabbage until the outer leaves are bend-able (about 4-5 minutes). Allow to cool slightly. Remove a leaf at a time. With a
paring knife, trim the ribs so that they are the same thickness as the rest of the leaf and can easily be bent. If the leaf is large cut in half, to make two rolls. Roll as instructed for
grape leaves. The Omanis like these rolls small, about finger-size, so aim for that size and shape. Place side by side in a cake pan. Cover with the tomato sauce and bake, as above.
To serve: Arrange stuffed vegetables on a plate and sprinkle with more lemon juice.
Note on the rice: It is better to use long grain rice for this recipe. If basmati rice is all that you have available, I suggest the following: Rinse the rice. Pour the boiling water over it
and let it soak in the boiling water until the water cools. Drain and use for the stuffing.
Note: Reserve the inner flesh of the onions, zucchini and eggplant and add to your next batch of soup or use the zucchini to make zucchini bread (recipe on the breads page).
RETURN TO GENERAL RECIPE INDEX

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