Freej Soweileh – Lamb/Mutton Machbous - Kuwaiti Comfort food

I've always been wanting to write about this dish for a long time but probably haven't had the best words to describe it. This is one of our favourite dishes from many years in Kuwait and here's my take on it.

I’m sure most of you in Kuwait have visited this restaurant, but if you haven’t, then this is a must do. Freej Soweileh is an authentic Kuwaiti restaurant serving Kuwaiti food in addition to other Arabic dishes. However the star dish of this restaurant is the Lahamb Machbous or Lamb/mutton Machbous. Kuwait's own amalgamation of rice and meat flavours combined.

Now this is what you would call comfort food. We prefer to get a mega serving of this dish in the comfort of our home, sit in our comfy clothes and gorge on this dish.

I haven’t had anything like this anywhere. The quality of meat is so tender that it melts in your mouth. The long grains of rice slowly passing down your throat, giving you that satisfaction, that magic feeling, making you content. This dish has been cooked by someone who is an expert and has been conjured with some magical ingredients with a method that I have found that no one can replicate. Ofcourse if you have eaten this at Kuwaiti homes, only then you will find superior flavours. However, with no such options any more, Freej Soweileh is our only such source and a great one indeed. I had the priviliege of tasting this dish in my early years when I was employed with a Kuwaiti army man and who would have food coming everyday from his home. Partly one of the reasons for me being so chubby. I have tried many restaurants who tried to replicate this dish, but till date have not found any who could match the same taste. The flavour is so distinct that those who have tasted it will know how I feel. Every time we eat this dish, it has the same taste and consistency.

Other than the Lamb Machbous, they also serve Chicken machbous which for some reason can never match the taste of the Lamb flavours. The fish (Pomfret) Machbous is also pretty good but somehow the quality of the fish is not upto the mark simply because the fish used is frozen. Fresh Pomfrets cost a bomb and I doubt it will be feasible at the price they charge. However it is a very good dish. The machbous is served along with a dish of Dakous which is a tomato based gravy. This may be added to your rice which gives you that free flow down your throat..... Ummm yummmm.. I’m drooling. Also served are condiments like a roughly ground fresh green chilly in oil, a red chilli mix and a garlic and carrot pickle which is sour and delicious.

The other noteworthy dishes are the lamb Kebabs and the Kibbeh which are both stunning. However, we keep off the appetizers as we go only to enjoy the machbous. You can have some soup which is served in a bread bowl and some baba ghanouj which is served in a deep fried crisp dough dish.

I guess this dish may happen again on the weekend. You guys who haven’t tried must if you are in Kuwait.

A sweet desset called Luqaimat is also served along with arabic coffee

A short quick glimpse of the Kitchen

Amir Al Khaleej Aiysh Bukhary Restaurant, Kuwait

At the recommendation of a friend and a very enticing picture on facebook, I decided to check out this restaurant located at Khaitan, for Afghan food. The above picture was taken at the time of Dine-in/ 

As we had a very tiring day, the idea was to get the food home and relax and enjoy the meal. Got a bit confused finding the location as the name of the restaurant was in Arabic and we missed the spot. However to make it easy and for those who know Khaitan, its just the free right of the 50 before the stadium and about a 100 meters thereafter and before Abou Tareq Koshairy restaurant. Had a long chat with one of the waiters there and he explained that the Aiysh or the Rice is cooked in the stock of chicken or lamb in one pot and called Bukhary by the Afghans.

We ordered our takeaway which was a dish of Rice with Grilled Chicken and some kebabs to go with it. We ordered three portions, but the quantity was easily sufficient for 5. It was a massive dish. The rice was served half and half in two different flavours. One was a orange coloured rice and the other was white and both had its own distinctive flavours. The char grilled chicken gave an additional flavor to the rice and made it all the more delicious. It was served with a sauce mixture of raw garlic, chillies and tomatoes which the ladies of the house enjoyed. I however felt that an added gravy item would make it really fantastic. When I mentioned it to my friend who had recommended the restaurant, he recommended to try the Channa masala gravy which is a killer. So next time perhaps.

 

The Lamb Kebas in my opinion was OK but the ladies loved it. I will definitely recommend it as it is very cheap and tasty. However, for those of my friends who are looking for an alternative to the Machbous from Freej Soweileh, please don’t confuse yourself. There is no better place for Machbous than Freej Soweileh and you cant compare the two. It’s a different flavor altogether. So for those who would like to try Afghan food, then this probably is one of the few places where you can get good Afghan food. So if you make it, do let me know. Cheers

The Quest for Kebabs- Malek Al Meshawy (King of Grills)

Arabian Kebabs differ from the Indian variety and are much mildly spiced. The meat is mildly flavoured with light herbs so as to retain the meat flavours. Our quest for kebabs in Kuwait had ended with Kebabs from Hijja Kebabs and there was nothing we thought could surpass that taste.

However, after tasting many kebabs we were recommended to try an Iraqi Restaurant in Kuwait city for Kebabs. Chanced to pass by on one of the days at about 6 pm and decided to go for it.

We ordered lamb kebabs and Shish Tawooqs along with sides of hummus and muttabel. The kebabs were fantastic, thick and juicy with a different taste altogether. However, the shish tawooqs was the dish that hit the spot. The chicken was grilled to perfection and  was soft and juicy. The taste too was different and went well with the hummus and muttabel. The piping hot and soft Khubz (Iraqi/ Iranian Style rotis) was an added incentive and was brought as and when required.

 

The price surprisingly is bloody cheap and easily affordable. Its located at the Sawaber intersection in Kuwait city adjacent to the KIPCO tower.

Safed Murg Korma (Agra Speciality)

A rich, aromatic korma which is basically a blend of Moghlai & Nawabi cuisine. Originally this dish is made only with Almonds but I tried making this with cashew & almonds. If you wish make it only with almonds.

Ingredients :

1 kg chicken breast(cut into big pcs)
1 1/2 tsp lightly roasted sesame seeds
150 gms yoghurt (hung and drained for 1 hour)
2 tbsp ghee or butter
50 gms cashew nuts
50 gms blanched almonds
1 bay leaf
4 green cardamoms
350 gms onion chopped finely
3 green chillies chopped
2 tsp chopped garlic
2 tsp chopped ginger
1 whole green chilly
1/2 tsp nutmeg powder
1/2 tsp mace powder
1 clove
salt to taste

Heat the ghee/butter in a deep cooking pot keeping 1 tbsp ghee/butter aside.

Reduce the flame to medium heat. Add the almonds, cashews and bay leaf fry for 4-5 minutes.

Add onions and let it fry for another 7-8 minutes.

Add the chopped green chillies, green cardamom & sesame seeds. Add 200 ml of water and cook for another 10 minutes on slow flame.



Cool the mixture & now puree it in a blender to a smooth paste.



Add the reserved ghee/butter in a deep pan. Heat the ghee, now add garlic, ginger, whole green chilly & clove.

Addd the chicken pieces. The chicken will leave its juices. Cook till all water evaporates. Now add the whisked hung curds. mix it well. Don't worry if the yoghurt will curdle.

Now add the ground spice mixture with the nutmeg & mace powder. Add salt to taste. Stir well and add 300 ml of hot water. Mix, cover and leave it on slow flame for 10 minutes untill the chicken is tender.

Serve it with butter naan or plain pulao or boiled rice.

Chicken Moulokhia

2 pkts of Frozen Moulokhia



1.5 Kg Chicken (skin it, wash & strain. Cut into bite size pieces.
2 Medium onions sliced thinly
8 flakes of garlic chopped finely
3 green chillies slit
1/4 tsp black pepper powder
1/4 tsp turmeric
1/2 tsp salt
2 Veg. Maggie cubes
1 small lemon
2 tbsp oil + 4 tbsp oil
3 cups of water

In a bowl take chicken pieces, add 1/2 tsp salt & turmeric. Keep it aside for 15 minutes.

Take a frying pan, add 2 tbsp oil. once hot fry the chicken pieces lightly browned on both sides.



In another pan add 4 tbsp oil, as well as the oil dripping from the fried chicken. once the oil is hot add green chilies, garlic. Fry for a minutes. Now add the sliced onions. Fry the onions till they are translucent for another minute or two. Add
the maggie cubes, add water. Let it boil.

Now add the thawed Moulokhia, add black pepper powder and let it simmer on slow flame for 10 minutes. Add the fried chicken into the gravy and let it simmer for another 5 minutes. Put off the flame.



Serve this yummy chicken with Vermicelli Rice. Recipe for Vermicelli rice follows.

Bamia Chicken Marag (Okra, Chicken Curry)

1 pkt frozen baby Bamia (ladyfinger/Okra)
1 Chicken (skin, wash & cut into bite size pieces)
2 med. tomatoes finely chopped
8 cloves garlic chopped
2 med. onions finely chopped
1 pkt Tomato paste
1/2 tsp turmeric powder
1/2 tsp cumin powder
3/4 tsp red chilly powder
1/2 tsp black pepper powder
salt to taste
4 tbsp oil
1 cup water

Heat oil in a pan, add onions & garlic. Brown it.
Add tomatoes fry till pan leaves oil.
Add tomato paste & all the dry spices, fry for another minute.
Add bamia, chicken , water & salt.
Leave it on slow flame for 30 minutes till bamia & chicken is tender.
Enjoy with plain boiled rice or Vermicelli Rice.

Hawaiian Chicken Kebabs with Sweet & Sour Corn Salad

2 boneless chicken breast (wash, cut into bite size pieces)
1 big capsicum cut into square chunks
2 rings of pineapple cut into medium chunks

For the Marinade :
8 cloves of garlic minced
1 " pc of ginger minced
1 green chilly minced
3 tsp soy sauce
2 tsp honey
2 tsp dijon mustard
1/4 tsp salt
1/4 tsp black pepper powder

In a bowl mix all the above ingredients to make the marinade. Add the chicken, pineapple & capsicum. Marinate it for 2-3 hours.



















Thread the chicken, pineapple & capsicum on the skewers.


















Shallow fry with 2 tbsp oil on medium flame till the chicken is done.

Or grill it in the oven till its cooked for 15 minutes @ 180 deg. C.

Enjoy :)

Sweet & Sour Corn Salad

1 can of Sweet corn (rinse & strain)
1 stick of celery chopped finely
1 med. Tomato chopped finely
1 capsicum chopped finely
1 carrot chopped finely
3 tbsp finely chopped parsley or coriander
1/2 chilly chopped finely
salt & pepper to taste
1 tbsp lemon juice
1 tsp vinegar
1/2 " ginger chopped
1 clove garlic chopped
1 1/2 tsp sugar.
2 tbsp olive oil


In a bowl mix all the finely chopped veggies along with corn.

In another bowl add lemon juice, vinegar, ginger, garlic, sugar, & oil. Mix well. Add salt & pepper to taste.

Add the dressing to the salad.

Enjoy the Crisp Corn Salad with Hawaiian Chicken Kebabs..

Baked Chicken with Veggies

1 Kg Chicken
1 full pod of garlic
2' pc of ginger
3 green chillies
1/2 tsp black pepper powder
2 tbsp oyster sauce
2 tsp dark soya sauce
1 1/2 tsp sugar
1 1/2 tsp sesame oil
1 1/2 tsp Rosemary
Mixed vegies like 1 floret Brocolli, 2 Carrots, 2 Capsicums (choicest vegetables u prefer)- cut them into long thick strips.



Trim the excess fat from the chicken. Wash it and pat dry. Leave it aside in a strainer to strain the water.

In a chopper finely chop the ginger, garlic & green chillies.

In a big bowl add black pepper powder, oyster sauce, soya sauce, rosemary & sugar. Add to this the chopped mixture. Add the sesame oil.

Now rub this marinade to the whole chicken. Make sure to rub it below the skin as well inside. Leave it to marinate for 3-4 hours.

In a baking tray bake the chicken for 40 minutes on 200 deg C. Make sure you flip the chicken on the tray every 10 minutes. Now brown the top for 5 minutes on high flame then turn it again and brown the other side. Keep basting the chicken with the drippings whenever you turn the chicken (this will keep the chicken moist). Once chicken is baked. Remove it from the baking tray.

In the same baking tray with the marinade & drippings add the vegetables and bake it for 10 minutes till the vegetable are nicely coated with the marinade & browned.

Serve the baked chicken with vegies & some warm soup and garlic bread.

Crunchy Chicken

Ingredients

500 gms Chicken Breast (sliced into thick long peices)
1/4 tsp black pepper powder
1/4 tsp turmeric powder
1/4 tsp red chilli powder
3/4 tsp salt
1 egg
1/2 cup all purpose flour
2 cups cornflakes
100 gms grated cheddar cheese
1/4 cup breadcrumbs
1/4 bunch coriander leaves (finely chopped)
Oil to brush the baking tray

Preparation Method

Preheat the oven to 180 degrees C.

Take the sliced chicken pieces in a bowl. Add salt, black pepper powder, red chilli powder & turmeric powder. Mix and leave it aside.


In another bowl take 1 egg, beat it and keep it aside.



In another bowl take all purpose flour and keep it aside.



Take another bowl, add crushed cornflakes , cheddar cheese, coriander leaves and the breadcrumbs. mix it well and keep it aside.



Arrange all the bowls in a row. Take the marinated peices of chicken roll them in the flour now roll them in the beaten egg and then in the cornflakes mixture.

Roll all the chicken pieces.



Grease a baking tray with little oil, arrange the chicken pieces on it.

Bake the chicken for 15 minutes. Now turn the chicken and bake for another 20 minutes till nice and golden.

Enjoy the Crisp Golden Crunchy chicken.

Chicken Frankie

I had few leftover baked pieces of chicken breast. Was wondering what to make. Didn't want to make the same boring sandwiches. Wanted to try something different. How about some quick delicious Frankies (spicy, tangy chappati wraps).

Ingredients
6 chapatis (wheat or maida)(Can use leftover chappatis)
2 eggs beaten (for egg wash on the chappati)

1 chicken breast (boiled/roasted/baked) any leftover
1 medium capsicum sliced
2 medium onion, thinly sliced
2 green chilies, finely chopped (if u want it less spicy add only 1 chilly)
5-6 cloves of garlic, finely minced
1 inch piece of ginger, peeled and finely minced
1/2 tsp cumin powder
1/2 tsp red chili powder
2 tsp chaat masala
juice of ½ lime
salt & pepper, to taste
2 tbsp oil
1/2 onion minced (additional)






Preparation Method:
In a large pan on high heat, add 2 tbsp oil. When hot, add the onion fry until translucent. Then add the garlic, ginger and green chilies. Add the spices (turmeric, cumin powder, red chili powder, chaat masala, salt and pepper). Add the of Capsicum juliennes. Toss the chicken. Add the lime juice and a little of the freshly chopped cilantro leaves. Mix well and set aside to cool the filling.



To Assemble the Frankie :
In a large skillet on medium low heat, add 1 tsp of oil and add the chapati. Brush the egg wash on the chappati and turn. Let cook for a few minutes and brush the egg wash on the other side, turn again and cook for another minute.

Remove the chapati on a plate, Add few table spoons of the filling, sprinkle some finely minced raw onion (only if u like), sprinkle some chaat masala & roll the chappati. Serve it with green chutney or tomato ketchup or eat it plain.

Chicken Penne Alfredo

2 boneless skinless chicken breast cut into cubes or slice it thinly.
1 pkt of Penne pasta
3 tablespoons butter
8 garlic cloves- chopped finely
1 pkt of Knorr basil thyme salad seasoning
1 onion - chopped finely
5-6 Mushrooms thinly sliced or use canned sliced Mushrooms
2 chicken sausages - cut into thin long slices
1/3 cup all-purpose flour
1 tablespoon salt
1 tsp black pepper powder
4 cups milk
1 cup sour cream


In a large pan add 1 tbsp of butter, once butter is melted, lower the flame. Add 1tbsp of minced garlic, once lightly browned add the Mushroom and fry it for 1 minute.



Now add the chicken & fry it for another 4-5 minutes, add the sausages stir fry for another minute. Sprinkle the seasoning. Mix it well. Put off the flame and keep the mixture aside.




Take a pot , fill 3/4 pot with water on high flame. Once the water boils add the pasta & 2 tbsp of salt and cook till tender. Once cooked strain it and pour cold water over the pasta as it will stop cooking further and avoid sticking to each other. Keep it aside.



Take a big pan, add 2 tbsp of butter once it melts add the remaining garlic, brown it lightly, now add the minced onion till it is translucent.

In a bowl add the 1/3 cup of flour, add 4 cups of milk & whisk it so there are no lumps. Add this mixture to the browned garlic & onion & cook it further for 5 minutes on slow flame. Keep stirring. Add salt & pepper, stir till the consistency is slightly thick & creamy, Add the sour cream, mix well. Add the chicken mushroom mixture & put off the flame.

Serve the Alfredo sauce over the cooked Penne Pasta. Garnish it with crisp bacon & chives.

ENJOI ;)

Thai red chicken curry

1 kg chicken (skin it, clean & cut into 14-15 pieces)
1 can of straw mushrooms (add mushrooms of your choice)
2 cups of thick coconut milk (I make it with 1 cup of luke warm water, add about 8 tbsp of cocnut milk powder)
2 big lemons juice
1 tsp thai fish sauce (optional)
11/2 tsp salt


Thai red curry paste for grinding:

7 dry red chillies (I used kashmiri chillies for the colour)
7 thai birds eye chillies
1 inch pc of ginger
4 cloves of garlic
12-13 kaffir lime leaves
2inch pc of galangal (thai ginger)
4-5 leaves of lemon grass
1 medium onion chopped
1 tsp cummin seeds
2 tsp vinegar



Grind the above ingredients to a fine paste with 1/2 cup of water, keep it aside.

In a hot pan add 2 tbsp oil, add roughly cubed 2 medium onions fry for 10 seconds. Add the ground thai red curry paste, fry for 10 minutes on low flame. Add the chicken pieces, salt, 3/4 cup of water. Add the lime juice squeezed out of 2 big lemons. Add 4/5 kaffir lime leave and now let the curry boil, now lower the flame. Add the straw mushrooms and now cook the chicken & mushrooms for another 10-15 minutes. Add the thick coconut milk. Adjust the salt & lemon juice if you like it more tangy.

Enjoy this aromatic curry with plain steamed rice.

Momo's

To make the wrappers :
3 cups of all purpose flour
3/4 + 3 tbsp water

Mix the flour water and knead it to a smooth dough. Cover the dough with a cling film and let it rest for 30 minutes.


For the filling :

120 gms of beef mince (you can substitute chicken/prawns/fish/veges of your choice)
2 tbsp minced garlic
1 1/2 tbsp minced ginger
1/2 tsp black pepper powder
4-5 lettuce leaves finely chopped
2 tbsp finely chopped spring onions
3 tsp sesame oil
2 tsp oyster sauce
1/4 tsp salt

Mix all the above ingredients in a bowl with your hands and keep it aside.




Take the dough , divide it into 16-18 equal parts to form balls. Now roll each balls to a small circular disc with the help of a rolling pin.

Take 2 tsp of the stuffing , place it in the center of the circular discs and shape them into round or crescent shaped momos.



Now to the main part shaping of the Momos, its a bit difficult in the beginning but once you get the knack it is so easy to make and looks beautiful. I'm sure you won't believe me if I say all these momos were shaped by Sabrina (my daughter).


For the Crescent shape Momos (as shown in the pic): hold the rolled out circular dough in your left hand and put 2 tsp of the filling in the center. Fold it into a semicircle pressing the edges.You will now have the basic crescent shape. Now pinch and fold along the curved edge of the semicircle. Start at one tip of the semicircle, fold over a very small piece of dough, pinching it down. Continue folding and pinching till the end.

In a steamer, add 4-5 cups of water. Let the water boil.

In the mean time arrange the momos on a lightly greased steamer plate leaving space in between as they will swell on steaming. Place them in a steamer and close the lid. Let them steam on high flame for 10 minutes.

Serve these succulent, juicy, yummy momos plain or enjoy it with your choice of sauce or chutney.

Enjoi ;)