Morrocan Sword Belly Dance

This one is well choreographed.


Okay, one of the BEST film sword dances, LOL, Jade from El Clon.


Not just to echoe you-tubers comments, but good control.

I would love to do this to scare/seduce my future husband LOL.

Omani Food: lamb biryani

INGREDIANTS
3 tablespoons ghee
2 medium onions or 250 g, sliced
5 cloves garlic, crushed
1 tablespoon fresh ginger, chopped
2 cups water or 500 ml
1 cup yoghurt or 250 ml
3 tablespoons omani mixed spices
1 dried lime, cut into halves
1 kg lamb, pieces with bones
2 cubes Mutton Bouillon
3 medium tomatoes or 450 g, peeled and diced
3 cups basmati rice or 600 g, washed and drained
5 whole cardamom pods
5 whole cloves
5 whole black peppers
5 cinnamon sticks
Pinch salt, to taste
9 cups boiling water or 2¼ Liters, extra quantity to boil the rice
½ teaspoon saffron filaments, soaked in ¼ cup or 60ml rose water

DIRECTIONS

Heat 2 tablespoons of ghee in a large pot (reserve 1 tablespoon), add onions and cook until they become golden brown in color. Add garlic and ginger, stir then add water, yoghurt, Omani mix spices, dried lime, lamb pieces, Mutton Stock cubes and diced tomato. Stir to boil. Cover and simmer on low heat with occasional stirring for 1½ hour or until lamb is cooked. Set aside.

Meanwhile place rice, whole spices and salt in the extra boiling water, cook for 8-10 minutes or until rice is ¾ cooked, remove and drain.

Melt the remaining 1 tablespoon of ghee in a large pot, Put half the quantity of cooked rice in the pot, add the lamb mixture over the rice and top with the remaining rice.

Sprinkle saffron and rosewater mixture on top of rice.

Cover the pot; cook on low heat for 25 minutes or until the rice is cooked.

Omani Food: chicken biryani

A base for almost ALL Omani staples is biryani rice.

INGREDIANTS:
1 pound of basmati rice
3 pound Chicken, skinned and jointed
1 large Onion, thinly sliced
oil, for frying
9 ounces of plain, unsweetened yogurt
1 teaspoon salt
1 teaspoon turmeric powder
2 teaspoons cumin powder
2 teaspoons coriander powder
2-3 cloves of fresh garlic, smashed
1 teaspoon fresh ginger paste
large pinch of saffron, dissolved in 1 cup of warm milk
juice of 1 lemon
1 cup of fresh chopped coriander leaves or parsley
2 teaspoons garam masala powder (mixed spices) or curry powder
2 pieces of cinnamon stick, 6 cloves, 6 cardamoms

DIRECTIONS
1.Wash and drain the Chicken. In a bowl, mix together Chicken, yogurt, salt, turmeric, cumin powder, garlic, and ginger paste and allow to marinate in the refrigerator for 1-2 hours.
2.Soak rice in cold water for 30 minutes. Deep fry Onion until lightly browned and crisp. Remove onions from oil and drain on kitchen paper.
3.Bring a large saucepan of water to boil and add 3-4 teaspoons of salt to make the water very salty. Add the cinnamon, cloves, cardamoms, and drained rice. Allow to simmer 3-4 minutes or until the rice is about half cooked. The rice will increase in size, but will still be hard in the center. Remove from heat and drain the rice thoroughly.
4.Put the Chicken into a large saucepan with the marinade. Sprinkle on half of the fried onions and half of the chopped coriander. Then add the rice and sprinkle on the remaining fried onions, the remaining chopped coriander, the chilies, lemon juice, garam masala, and saffron milk. Sprinkle on 3 tablespoons of oil.
5.Make 5-6 holes in the mixture with a wooden spoon handle. Cover with a lid and place on medium heat until steam rises from the holes. Then, reduce temperature and cook on low heat for 45-50 minutes. Move saucepan in a clockwise direction a few times to ensure even cooking.
6.To serve, fluff the rice a little with a fork, remove the saucepan lid, turn large plate up-side down and cover saucepan with it. Hold the pot and plate tightly together, turn both upside-down. rice should come out on the plate, with the Chicken on the top.

Elegantly Appointed Rooms

Outdoor Living Ideas

More Omani Bridal Make-UPs

Modern Morrocan Influences

I like how wallpapers, plates, tiles and frames are used to decorated the walls.