Arab cuisine
Essential to any cooking in the Arabian Peninsula is the concept of hospitality and generosity. Meals are generally large family affairs, with much sharing and a great deal of warmth over the dinner table. Formal dinners and celebrations generally involve large quantities of lamb, and every occasion entails large quantities of Arabic coffee. In an average Arab state household, a visitor might expect a dinner consisting of a very large platter, shared commonly, with a vast amount of rice, incorporating lamb or chicken, or both, as separate dishes, with various stewed vegetables, heavily spiced, sometimes with a tomato-based sauce. Most likely there would be several other less hearty items on the side. Tea would certainly accompany the meal, as it is almost constantly consumed. Coffee would be included as well.

1. Empty the inside of the chicken and clean it inside and outside.
2. Cook the rice the usual way(see rice recipe).
3. Fry pines and almonds separately in 50 gr. butter.
4. Lift pines and almonds from pan.
5. Fry minced meat in the same butter adding salt and one  third of the mixed spices.
6. Mix fried minced meat, pines and almonds with the cooked rice.
7. Stuff the chicken with the mix and seal the opening at the bottom of the chicken using twine and needle.
8. Rub chicken with coarse salt and the remaining spices.
9. Place chicken in an oven bag and sprinkle the flour over the chicken before closing the bag, and cut one corner of the bag to allow steam out.
10. Place chicken in a tray and put in a preheated oven at medium heat for one hour and a quarter approximately or until skin turns brown.