A Dish from Dubai

I was so excited when my sweet friend, Lorena (pictured above), invited me over to her apartment to cook a dish from Dubai while the kids played together. She learned how to make the dish from some of her neighbors in our building, and I was thrilled when she asked if I would like to come over and make it with her! I had the best time cooking with her and talking together as we made the yummy dish! It was SO GOOD! Adam had to work late, and the kids and I took him some dinner. He was really excited! Lorena also sent us home with delicious homemade cookies and even a bedtime story to read to the kids. I am so thankful for her friendship, and my heart hurts that I can't take them with us to Indiana :(

Faith, Ella, and Nicole

The kids have such a great time together!

Below is the recipe for the middle-eastern dish that we made together. :)

Salona

Salona, pronounced /sa-loon-uh/, means sauce in Arabic. It is a middle-Eastern recipe served with any choice of vegetables, with or without meat, and over cinnamon-flavored Basmati rice. The secret to the recipe is to let all the spices cook together for a long time so that they are no longer individually distinguishable. And don’t forget the Omani lemons!

Ingredients

1 pound chicken breast, cut into 1”x2” pieces (meat is optional; can also use shrimp or beef)

1 red onion, diced

½ cup vegetable oil

3 cloves garlic, finely diced

6 oz. tomato paste

5 – 6 cups water

1 –2 Tbsp. salt (or to taste)

4 tsp. each of turmeric, masala powder and curry (or to taste)

1 Indian squash, coarsely chopped

4 – 5 potatoes, cubed

2 cups cauliflower, chopped

2 – 3 jalapeño peppers, diced

4 tomatoes, coarsely chopped

5 Omani lemons (dehydrated, whole, smashed)

1 cup frozen mixed veggies (green beans, carrots, corn)

Directions

1. If using chicken, place it in a small pot of water. Bring to a soft boil, removing the small floating pieces that collect around the edges as you go. Check for doneness by touch (chicken should pull apart easily). When it is done, take it off the heat and set it aside.

2. For the sauce, place the onion in a large stockpot on medium-high heat. Stir frequently to prevent burning, but let the onion get a little brown around the edges.

3. Add oil and garlic. Let the garlic cook for a few minutes.

4. Add tomato paste, water, salt and spices.

5. Add vegetables to the stockpot. If necessary, add more water (ensure that all vegetables are covered in liquid). Reduce heat to medium, cover and stir frequently. Let cook at least 30 minutes.

6. Drain the water from the chicken in the small pot. Add chicken to the stockpot. Cook another 30 minutes or so, still stirring frequently.

7. Serve over Basmati rice.

8. Optional: serve with middle-Eastern flat bread instead of or in addition to the rice.

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Basmati Rice **The cinnamon bark makes this rice amazing!!!!

Ingredients

Rice

Water

Salt

Flat cinnamon bark (rinsed and broken into large pieces)

Vegetable oil

Directions

1. In a pot, soak rice 10 minutes in water. Drain.

2. Add enough water to generously cover the rice. Add salt (don’t be stingy) and cinnamon to taste.

3. Over medium-high heat, bring rice and water to a boil. Reduce heat to medium and cook uncovered until done (about 10 – 15 minutes).

4. Pour rice into a colander to drain excess water.

5. In the pot, add enough oil to lightly coat the bottom.

6. Return rice to the pot.

7. Cover and keep warm in the oven on a low broil until ready to serve.

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This is a picture of some of the spices we used. The item on the far left is a package of dehydrated lemons. I had never seen these before. I thought they were so neat!