Flag: The Arabian flag is a horizantal saber( Tip pointing to the hoist ) underneath the muslim creed or shahada in the arabian language. The translation of this phrase is: "There is no god but God; Muhammad is the Messenger of God." The origin of this flag is early twentieth century.
President:King and Prime Minister ABDALLAH bin Abd al-Aziz Al Saud since August 1st 2005
Capital: Riyadh corndinates: 24 38 N, 46 43 E and is 8 hours ahead of Washington D,C standard time.
Money: 3.7 Saudi Riyals are worth 1 U.S. dollar
History: A couple of interesting facts about Saudi Arabia are:
-The Saudi Arabian military is 18 years old.
-Saudi Arabia has the worlds largest desert.
-Saudi Arabia has NO lakes or Deserts.
-Saudi Arabia spends 25% of its budget on education.
-Saudi Arabia has the worlds tallest waterfall jeddah,on the Red Sea.
Food:
1.Fatir (Flat Bread)-
Turn the thawed bread dough out onto a floured surface.
Divide it into 6 pieces. Flatten each piece under the palm of your hand and dust lightly with white flour.
Roll out one piece at a time, keeping the rest covered with a damp dish towel, to make 6 flat breads about 10 inches in diameter. The bread will be very thin, so handle it carefully.
Spray the outside of a wok with cooking spray and set the wok, upside down, over a burner on the stove. Heat it over medium-high heat.
Wearing oven mitts, carefully lay the bread over the curved surface. (This will be awkward. If the mitts make it impossible to handle the dough, use two spatulas or wooden spoons to lift the dough and drop it onto the wok.)
Press down gently, using a wooden spoon, to make sure all parts of the bread touch the cooking surface.
Cook for 1½–2 minutes. Using tongs, carefully turn the bread over and cook the other side.
When the bread is fully cooked, remove it from the wok and wrap it in a kitchen towel to keep it warm.
Cook the remaining breads the same way.
2.Haysa Al-Tumreya (Dip used for dates)-**
Combine the flour and shortening or oil in a saucepan.
Heat over low heat, stirring constantly with a wooden spoon, until the mixture is golden brown.
Remove from heat and pour onto a plate.
Serve while hot with a bowl of pitted dates.
3. Kapsa (Chicken and Rice)-
Preheat oven to 300°F.
Wash chicken thoroughly and pat dry with paper towels.
Put chicken in a baking dish and bake in preheated oven until fully cooked (about 30 minutes).
While the chicken is baking, heat oil (medium-high) in a large pot. Add chopped onions and 1 teaspoon of cardamom, stirring constantly until browned.
Add chicken broth and 1½ cups water to pot. Add remaining 2 teaspoons of cardamom, tomato, tomato paste, garlic powder, lemon rind, cinnamon stick, salt, and raisins to the browned onions and water.
Cook on medium-high heat, stirring occasionally, for 2–3 minutes. Add the rice.
Bring to a boil then immediately turn the heat down to low. Cover the pot tightly and simmer for 15 minutes.
After 10 minutes, check the rice to see if it has absorbed all of the liquid.
If the rice is dry but not soft yet, add a little more water and continue to simmer. Do not stir the rice! The rice is done when all the liquid has been absorbed and the rice is soft.
When both the rice and the chicken are cooked, place the rice on a platter and put the chicken on top in the middle.
4. Laban Drink (Yogurt Drink)-
Combine water and yogurt in a blender and blend until smooth.
If you do not have a blender, put water and yogurt into a tall glass and stir briskly until smooth.
Serve, over ice cubes if desired.
5. Tabbouleh (Bulgur Wheat Salad)-
Finely chop the parsley (or cut with very clean scissors).
Place chopped parsley in a medium-sized mixing bowl.
Place bulgur in a small mixing bowl, cover with boiling water, and let soak for 30 minutes.
Drain bulgur and squeeze out excess water with your (clean) hands. Add bulgur to parsley.
Add onions, tomatoes, mint, lemon juice, oil, salt, and pepper to the bulgur and parsley mixture. Toss well, adding more oil if needed to coat mixture.
Cover and refrigerate for at least 1 hour.
Remove from the refrigerator and let return to room temperature before serving.
6. Hummus-
Combine chickpeas, tahini, garlic, canned chickpea liquid, and lemon juice in a food processor or blender and puree to a smooth paste.
Thin with more liquid from the canned chickpeas, if necessary. Add salt and pepper to taste. Pour into a serving bowl.
Mix olive oil with a bit of paprika to make it red and drizzle it on top of the hummus. Sprinkle with parsley. Serve with pita bread.
7. Qahwa (Arabic Coffee)-
Boil the water in a pot. Add the coffeeto the water and bring to a boil over low heat. (In Saudi Arabia, the coffee would be strong and highly caffeinated.)
Remove from the heat and allow coffee grounds to settle.
Put the cardamom in another pot, strain the coffee (removing the grounds) into the second pot, and add the saffron.
Bring back to a boil and serve immediately.
8. Kimaje (Flat Bread)-
In a large mixing bowl, dissolve the yeast in the lukewarm water.
Add oil, sugar, salt, and 2 cups flour, and stir until smooth.
Add just enough of the remaining flour to make a dough that is not sticky and is easy to handle.
Place the dough on a lightly floured work surface and knead until it is smooth and elastic, about 10 minutes.
Put the dough in a lightly oiled, large mixing bowl and move it around to grease all sides with the oil.
Cover the bowl with a towel and set it in a warm place to rise, for about 1 hour, until the dough doubles in size.
When the dough has risen, punch it down and move it to the lightly floured work surface. Divide into 6 equal balls.
Place the balls side by side on the work surface and cover with the towel. Let them rise for another 30 minutes.
After they have risen, flatten each ball with a lightly floured rolling pin or the palm of your hand, until it is a circle about ⅛-inch thick and 6 inches across.
Using 3 cookie sheets, place 2 breads on each so that they are not touching, cover them with towels, and let rise for another 30 minutes.
Preheat oven to 450°F.
When breads have risen, bake in oven for about 10 minutes or until golden brown and puffed.
9. 10.
What I Learned: 2 paragraphs (10 sentences) about what you learned while completing your research (formatted properly with grammar or spelling issues corrected).
Tyler McGrath- Saudi Arabia
Flag: The Arabian flag is a horizantal saber( Tip pointing to the hoist ) underneath the muslim creed or shahada in the arabian language. The translation of this phrase is: "There is no god but God; Muhammad is the Messenger of God." The origin of this flag is early twentieth century.
President: King and Prime Minister ABDALLAH bin Abd al-Aziz Al Saud since August 1st 2005
Capital: Riyadh corndinates: 24 38 N, 46 43 E and is 8 hours ahead of Washington D,C standard time.
Money: 3.7 Saudi Riyals are worth 1 U.S. dollar
History: A couple of interesting facts about Saudi Arabia are:
-The Saudi Arabian military is 18 years old.-Saudi Arabia has the worlds largest desert.
-Saudi Arabia has NO lakes or Deserts.
-Saudi Arabia spends 25% of its budget on education.
-Saudi Arabia has the worlds tallest waterfall jeddah,on the Red Sea.
Food:
- Combine the flour and shortening or oil in a saucepan.
- Heat over low heat, stirring constantly with a wooden spoon, until the mixture is golden brown.
- Remove from heat and pour onto a plate.
- Serve while hot with a bowl of pitted dates.
3.- Preheat oven to 300°F.
- Wash chicken thoroughly and pat dry with paper towels.
- Put chicken in a baking dish and bake in preheated oven until fully cooked (about 30 minutes).
- While the chicken is baking, heat oil (medium-high) in a large pot. Add chopped onions and 1 teaspoon of cardamom, stirring constantly until browned.
- Add chicken broth and 1½ cups water to pot. Add remaining 2 teaspoons of cardamom, tomato, tomato paste, garlic powder, lemon rind, cinnamon stick, salt, and raisins to the browned onions and water.
- Cook on medium-high heat, stirring occasionally, for 2–3 minutes. Add the rice.
- Bring to a boil then immediately turn the heat down to low. Cover the pot tightly and simmer for 15 minutes.
- After 10 minutes, check the rice to see if it has absorbed all of the liquid.
- If the rice is dry but not soft yet, add a little more water and continue to simmer. Do not stir the rice! The rice is done when all the liquid has been absorbed and the rice is soft.
- When both the rice and the chicken are cooked, place the rice on a platter and put the chicken on top in the middle.
4.- Combine water and yogurt in a blender and blend until smooth.
- If you do not have a blender, put water and yogurt into a tall glass and stir briskly until smooth.
- Serve, over ice cubes if desired.
5.- Finely chop the parsley (or cut with very clean scissors).
- Place chopped parsley in a medium-sized mixing bowl.
- Place bulgur in a small mixing bowl, cover with boiling water, and let soak for 30 minutes.
- Drain bulgur and squeeze out excess water with your (clean) hands. Add bulgur to parsley.
- Add onions, tomatoes, mint, lemon juice, oil, salt, and pepper to the bulgur and parsley mixture. Toss well, adding more oil if needed to coat mixture.
- Cover and refrigerate for at least 1 hour.
- Remove from the refrigerator and let return to room temperature before serving.
6.- Combine chickpeas, tahini, garlic, canned chickpea liquid, and lemon juice in a food processor or blender and puree to a smooth paste.
- Thin with more liquid from the canned chickpeas, if necessary. Add salt and pepper to taste. Pour into a serving bowl.
- Mix olive oil with a bit of paprika to make it red and drizzle it on top of the hummus. Sprinkle with parsley. Serve with pita bread.
7.- Boil the water in a pot. Add the coffeeto the water and bring to a boil over low heat. (In Saudi Arabia, the coffee would be strong and highly caffeinated.)
- Remove from the heat and allow coffee grounds to settle.
- Put the cardamom in another pot, strain the coffee (removing the grounds) into the second pot, and add the saffron.
- Bring back to a boil and serve immediately.
8.- In a large mixing bowl, dissolve the yeast in the lukewarm water.
- Add oil, sugar, salt, and 2 cups flour, and stir until smooth.
- Add just enough of the remaining flour to make a dough that is not sticky and is easy to handle.
- Place the dough on a lightly floured work surface and knead until it is smooth and elastic, about 10 minutes.
- Put the dough in a lightly oiled, large mixing bowl and move it around to grease all sides with the oil.
- Cover the bowl with a towel and set it in a warm place to rise, for about 1 hour, until the dough doubles in size.
- When the dough has risen, punch it down and move it to the lightly floured work surface. Divide into 6 equal balls.
- Place the balls side by side on the work surface and cover with the towel. Let them rise for another 30 minutes.
- After they have risen, flatten each ball with a lightly floured rolling pin or the palm of your hand, until it is a circle about ⅛-inch thick and 6 inches across.
- Using 3 cookie sheets, place 2 breads on each so that they are not touching, cover them with towels, and let rise for another 30 minutes.
- Preheat oven to 450°F.
- When breads have risen, bake in oven for about 10 minutes or until golden brown and puffed.
9.10.
What I Learned: 2 paragraphs (10 sentences) about what you learned while completing your research (formatted properly with grammar or spelling issues corrected).
Sources:
http://www.foodbycountry.com/Kazakhstan-to-South-Africa/Saudi-Arabia.html
http://www.dogpile.com/
Score: 129/150