Arabic Food Recipes

Kunafa Nabulsiah Bil-Kishta Recipe

2012-01-24T16:28:00.000-08:00

Photo: Kunafa Nabulsiah Bil-Kishta Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Kunafa Nabulsiah Bil-Kishta Recipe. Enjoy the Arabic Cuisine and learn how to make Kunafa Nabulsiah Bil-Kishta.

Cuisine: Oriental
Serves: 8 persons
Difficulty: Easy
Cost Cost: Cheap

Preparation time : 25 minutes
Cooking time : 30 minutes

Ingredients

½ teaspoon orange color powder
4 tablespoons ghee
200 g othmaliye dough, cut into short strips
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
2 cups water or 500 ml
½ cup corn flour or 60 g
2 cups sugar syrup

Preparation

Grease the sides and the bottom of a round 25cm shallow baking tin with orange color powder and 2 table spoon of the ghee together (reserve 2 tablespoons of ghee). Put the othmaliye dough over the tray. Melt the remaining ghee in a small sauce pan and sprinkle over the dough. Press the dough by pressing it down with a pot filled with water for 1 hour minimum in room temperature. Remove the pot and bake the othmaliye tray in a 150˚C preheated oven for 20 minutes or until the dough becomes dry. Remove from oven and set aside.

Mix in a sauce pan the NESTLÉ® Sweetened Condensed Milk , water and cornflour. Bring to boil with constant stirring until it thickens.

Pour the NESTLÉ® Sweetened Condensed Milk mixture over the prepared othmaliye and flatten evenly.

Allow Kunafa to rest for 5 minutes before overturning it to a suitable dish.

Slice, garnish with crushed pistachio and serve hot with sugar syrup.

More Arabic Food Recipes:

Knafeh
Knafeh Dough
Kunafa Bil-Jibn
Kunafa Recipe
Pistachio Baklawa
Awamat Recipe

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Chicken Artichoke Stew Recipe

2012-01-15T23:38:00.000-08:00

Photo: Chicken Artichoke Stew Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chicken Artichoke Stew Recipe. Enjoy the Arabic Cuisine and learn how to make Chicken Artichoke Stew.

Cuisine: Lebanese
Serves 5 persons
Difficulty: *
Cost: Cheap

Preparation time :     20 minutes
Cooking time :     25 minutes

Ingredients

2 tablespoons vegetable oil
10 small onions
3 cloves garlic, crushed
3 tablespoons coriander leaves, chopped
500 g boneless and skinned chicken breasts, cut into cubes
1 cup mushrooms or 100 g
1 medium carrot or 150 g, cut into cubes
1 tin artichoke bottoms or 450 g, canned, drained and cut into quarters
2 tablespoons plain flour
2 cubes MAGGI® Chicken Less Salt Bouillon
3 cups water or 750 ml
¼ teaspoon white ground pepper
3 tablespoons lemon juice
1 tablespoon fresh parsley, chopped for garnish

Preparation

Heat oil in a pot and fry onions for 3 minutes. Add garlic, coriander and chicken breasts then sauté for another 2 minutes. Add mushrooms, carrots, artichoke bottoms, plain flour and stir.

Add MAGGI® Chicken Less Salt Bouillon cubes, water and white pepper. Bring to boil and simmer on low heat for 10-15 minutes or until everything is cooked.

Add lemon juice and mix. Garnish with chopped parsley.

Serve with cooked rice.

Nutritional Information

Fats :     6.70 g
Protein :     28.00 g
Carbohydrate :     23.00 g
Energy :     271.00 Kcal

Cooking tips: You may replace fresh mushrooms with 1 tin or 450g whole drained mushrooms.

Source: Nestle Family

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Moroccan potato salad recipe

2012-01-13T17:08:00.000-08:00

Photo: Moroccan potato salad recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan potato salad Recipe. Enjoy the Arabic Cuisine and learn how to make Moroccan potato salad.

Recipe facts:
Takes: 20 mins to prepare and 20 mins to cook
Serves: 4

Ingredients

500g new potatoes, sliced finely on a mandolin
50ml olive oil
1 red chilli pepper, de-seeded and finely sliced
1 large onion, finely sliced
1 clove garlic, minced
1tsp paprika
½tsp ground cumin
pinch of nutmeg
sprigs of coriander, to garnish

Heat the olive oil in a large frying pan over a medium heat and sweat the onion, chilli pepper and garlic for 6-7 minutes, stirring occasionally. Add the ground cumin, nutmeg and half of the paprika with a little seasoning and cook for a further minute. Add the sliced potato, mix once carefully, then reduce the heat and cover with a lid.

Cook for 4-5 minutes until the potato is just soft. Adjust the seasoning to taste, then spoon into a serving dish. Sprinkle the remaining paprika on top and garnish with a sprig of coriander leaves before serving.

TESCO realfood

More Arabic Food Recipes:

Lamb Rack With Maghrabia Biryani (served with Torlly)
Chicken tagine with apricots
Authentic Moroccan lamb tagine
Beef moussaka with tomatoes
Grilled Veggie Hummus Wrap
Middle Eastern Platter

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Lamb Rack With Maghrabia Biryani (served with Torlly) Recipe

2012-01-10T11:54:00.000-08:00

Photo: Lamb Rack With Maghrabia Biryani (served with Torlly) Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb Rack With Maghrabia Biryani (served with Torlly) Recipe. Enjoy the Arabic Cuisine and learn how to make Lamb Rack With Maghrabia Biryani (served with Torlly).

Ingredients

1 medium sized lamb rack
1 tsp gram masala
2 tsps ghee
1 cup pearl couscous (Maghrabia)
1 ¼ cup chicken stock, hot
¼ onion, chopped
¼ cup yogurt
2 tsps raisins
2 tsps toasted almonds, chopped
2 tsps toasted pine nuts
cinnamon stick
cardamon pod cloves
saffron in small amount of water
salt and pepper
olive oil

for Torlly:

¼ cup green pepper, diced
¼ artichoke, diced
¼ mushroom, chopped
¼ onion, diced
¼ tomato, diced
¼ eggplant, chopped
2 tsps tomato juice
2 tsps olive oil
sprig of fresh thyme
salt and pepper

Method

• Season the lamb rack with the masala. Sear lamb in a pan with some oil then place in a 350°F oven for 15 minutes.
• Heat the ghee in a pan, add the cinnamon stick, cardamom and clove to the ghee and infuse over a low heat for 2 minutes.
• Remove the spices from the ghee then add the onion and pearl couscous. Gradually add the hot chicken stock to the couscous. Lower the heat and simmer until cooked.
• Combine the yogurt to half of the couscous. Add saffron to the other half. Combine together and season with salt and pepper.
• Serve with the lamb. Garnish with raisins and nuts.
• Preparation for Torlly
• Sauté all the ingredients in a pan with some olive oil. Season with salt and pepper.

Chef Osama

More Arabic Food Recipes:

Chicken tagine with apricots
Authentic Moroccan lamb tagine
Beef moussaka with tomatoes
Grilled Veggie Hummus Wrap
Middle Eastern Platter
Harissa lamb & houmous flatbreads

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Chicken tagine with apricots recipe

2012-01-03T11:05:00.000-08:00

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chicken tagine with apricots Recipe. Enjoy the Arabic Cuisine and learn how to make Chicken tagine with apricots.

Recipe facts:
Takes: 10 mins to prepare and 40 mins to cook
Makes: 4

Ingredients

3tbsp olive oil
8 small chicken thighs
2 medium onions, chopped
2 garlic cloves, chopped
large pinch saffron threads, crushed
1tsp ground ginger
1tsp ground cumin
1tsp ground cinnamon
10 ready-to-eat dried apricots, cut into quarters
1 lemon, juiced
2tbsp honey
small handful chopped coriander
300ml (½pt) stock
4tbsp flaked almonds, toasted

Directions

In a large, heavy saucepan, heat a little of the olive oil. Season the chicken and brown on both sides. Remove from the pan and set aside. Add the remaining oil, onions, garlic and some salt and pepper. Sauté for 10 minutes until softened and golden.

Add the spices, sauté for 1 minute, then add the chicken, apricots, lemon juice, honey and half the coriander. Pour in the water or stock and cook on a low heat for 30 minutes, or until the chicken is tender. Sprinkle with the almonds and remaining coriander and serve with warm couscous.

TESCO realfood

More Arabic Food Recipes:

Authentic Moroccan lamb tagine
Beef moussaka with tomatoes
Grilled Veggie Hummus Wrap
Middle Eastern Platter
Harissa lamb & houmous flatbreads
Falafel & halloumi stacks

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Authentic Moroccan lamb tagine recipe

2012-01-03T10:44:00.000-08:00

Photo: Authentic Moroccan lamb tagine recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Authentic Moroccan lamb tagine Recipe. Enjoy the Arabic Cuisine and learn how to make Authentic Moroccan lamb tagine.

Recipe facts:
Takes: 25 mins to prepare and 1 hr 15 mins to cook
Serves: 4

Ingredients

500g lamb neck fillet, cut into large chunks
500ml lamb stock
50ml olive oil
100g dried apricots
40g whole almonds, toasted
1 large onion, chopped
1tsp ground cumin
2tsp ground coriander
1tsp ground cinnamon
1tsp paprika
1tbsp honey
1tbsp coriander, finely chopped
salt
pepper

For the couscous
200g couscous
450ml chicken stock, hot

Directions

Pre-heat the oven to 160°C.

Heat half of the olive oil in a large casserole dish over a moderate heat. Season then sear the lamb pieces until golden brown in colour all over. Remove from the dish, then add the onion and sweat for 4-5 minutes, stirring occasionally. Add the spices at this point and a little salt, stirring well to combine.

Add the lamb back to the dish along with the apricots and cover with the stock. Bring to the boil, then cover and transfer to the oven. Cook for 40-50 minutes until the lamb is tender and the potatoes are soft. Remove from the oven and stir in the honey, almonds and chopped coriander.

Adjust the seasoning as necessary, then leave to one side as you prepare the couscous. Place the couscous in a large heatproof bowl. Bring the stock to a boil in a saucepan over a medium-high heat. Pour the stock over the couscous then cover the bowl with clingfilm. Allow to sit for 5-6 minutes until the stock has been absorbed.

Remove the clingfilm and fluff the grains with fork. Spoon onto a serving tagine and spoon the lamb tagine on top. Garnish with a sprig of coriander leaves and serve immediately.

TESCO realfood

More Arabic Food Recipes:

Beef moussaka with tomatoes
Grilled Veggie Hummus Wrap
Middle Eastern Platter
Harissa lamb & houmous flatbreads
Falafel & halloumi stacks
Spring green fattoush

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Beef moussaka with tomatoes recipe

2012-01-03T10:36:00.000-08:00

Photo: Beef moussaka with tomatoes recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Beef moussaka with tomatoes Recipe. Enjoy the Arabic Cuisine and learn how to make Beef moussaka with tomatoes.

Serves: 6

Ingredients

2 large aubergines
3tbsp olive oil
1 large onion, diced
2 garlic cloves
700g beef mince
1tbsp plain flour
1tbsp dried oregano
1tbsp tomato purée
200ml beef stock
5 tomatoes, sliced
2tbsp grated Parmesan
75g butter
2 egg yolks
pinch grated nutmeg

Directions

Preheat the oven to gas 6, 200ºC, fan 180ºC. Heat a grill or griddle pan until hot. Brush the aubergine slices with 2 tablespoons of oil and grill both sides until golden.

Heat the remaining oil in a large pan and cook the onion and garlic for 2 minutes before adding the mince. Cook until browned all over, then stir in the flour, oregano, bay leaf and tomato purée. Mix, add the milk and stock and bring to the boil. Turn the heat down, simmer for 20 minutes, stirring occasionally.

Meanwhile, make the white sauce. Melt the butter in a pan, add the flour and cook, stirring, for 2 minutes. Remove from the heat, gradually whisk in the milk, then stir over a low heat for 5 minutes. Remove from the heat again, season and stir in the egg yolks and nutmeg.

Layer half of the aubergine slices in the bottom of an ovenproof dish and top with half the tomatoes. Pour over the mince, then layer on the remaining aubergines and tomatoes. Top with white sauce and Parmesan and bake for 20-25 minutes.

More Arabic Food Recipes:

Grilled Veggie Hummus Wrap
Middle Eastern Platter
Harissa lamb & houmous flatbreads
Falafel & halloumi stacks
Spring green fattoush
Lamb couscous burgers with hummus and couscous tabouli

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Grilled Veggie Hummus Wrap Recipe

2011-12-26T12:58:00.000-08:00

Photo: Grilled Veggie Hummus Wrap Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Grilled Veggie Hummus Wrap Recipe. Enjoy the Arabic Cuisine and learn how to make Grilled Veggie Hummus Wrap.

Prep time: 10 minutes
Cook time: 10 minutes
Yield 2 servings

Ingredients

1 medium zucchini, cut in half lengthwise.
1 medium yellow squash, cut in half lengthwise
1 medium red bell pepper
1 medium green bell pepper
Salt and black pepper
Olive oil
1?2 cup shredded fresh spinach leaves
2 8-inch herbed or spinach flavored wraps
2 tbsp. Sabra Roasted Garlic Hummus

Directions

Drizzle squash and peppers with olive oil and season with salt and pepper.

Grill, turning frequently until outer skins of peppers are charred and squash is almost cooked through. Remove from grill and allow to cool.

Spread each wrap with 2 heaping tbsp. of Sabra Roasted Garlic Hummus. Sprinkle evenly with chopped spinach leaves.

Peel roasted peppers and remove stem and seeds. Slice into thin strips and set aside. Slice squash thinly on the diagonal.

Divide grilled vegetables in half and arrange over Sabra Hummus and spinach in center of wraps.

Roll one end in and tuck both sides while rolling. Squeeze as you roll to keep shape. Secure with toothpicks and slice in half on the diagonal.

More Arabic Food Recipes:

Middle Eastern Platter
Harissa lamb & houmous flatbreads
Falafel & halloumi stacks
Spring green fattoush
Lamb couscous burgers with hummus and couscous tabouli
Spicy Hummus: Quick Chickpea Spread

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Moroccan Lamb and Vegetable Pastries Recipes

2011-12-23T14:40:00.000-08:00

Photo: Moroccan Lamb and Vegetable Pastries Recipes

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan Lamb and Vegetable Pastries Recipe. Enjoy the Arabic Cuisine and learn how to make Moroccan Lamb and Vegetable Pastries.

Yield: 12

Ingredients

For the Pastries

1 lamb leg steak (170 g/6 oz), trimmed of fat and cut into thin strips
45 millilitres (3 tablespoons) olive oil
2 carrots, peeled and finely julienned
1 onion, finely chopped
115 grams (1/4 lb) button mushrooms, coarsely chopped
1 millilitre (1/4 teaspoon) ground cumin
1 millilitre (1/4 teaspoon) ground coriander
1 millilitre (1/4 teaspoon) ground allspice
500 millilitres (2 cups) chopped cabbage
45 millilitres (3 tablespoons) lemon juice
60 millilitres (1/4 cup) chopped flat-leaf parsley
1 egg, separated
45 millilitres (3 tablespoons) water or milk
2 pieces (200 g / 1/2 lb each) puff pastry dough

For the Yogurt Sauce

250 millilitres (1 cup) plain yogurt , 10% fat
45 millilitres (3 tablespoons) lemon juice
1 millilitre (1/4 teaspoon) ground cumin
1 millilitre (1/4 teaspoon) ground coriander
Salt and pepper

Directions

For the Pastries

In a large skillet over medium-high heat, brown the lamb in half the oil. Season with salt and pepper. Set aside.
In the same skillet over medium heat, soften the vegetables and spices in the remaining oil. Season with salt and pepper. Add the cabbage, lemon juice, parsley and reserved meat. Adjust the seasoning. Transfer to a bowl, cover and refrigerate for 2 hours or chill in the freezer for about 45 minutes.
With the rack in the middle position, preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Make the egg wash: In a bowl, lightly beat the egg yolk with the water or milk. Set aside.
On a floured surface, roll each piece of dough into a 20 x 30-cm (8 x 12-inch) rectangle. Cut each piece into 6 squares, 10 cm (4 inches) per side.
For each puff, lightly brush half a dough square with egg white. Spoon 45 ml (3 tablespoons) of filling onto the centre. Fold up 2 opposite sides of the pastry, forming a purse. Pinch the ends firmly to seal but leave an opening in the middle. Spoon 15 ml (1 tablespoon) filling into the opening to finish filling the purse. Arrange the pastries on the baking sheet and brush with egg wash.
Bake until golden, 25 to 30 minutes.

For the Yogurt Sauce

In a bowl, combine all the ingredients. Season with salt and pepper.
Serve with the hot pastries.
Note: For a vegetarian version of this recipe, omit the lamb.

Courtesy of Ricardo Larrivée - Ricardo and Friends
ِfoodnetwork.ca

More Arabic Food Recipes:

Lamb and olives pies (fatayer)
Puff pastry with sausage
Sambosa
Feteer Meshaltet "Arabic Pie"
Phyllo with minced beef
Baked Borek

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Baked Eggs Recipe

2011-12-21T11:48:00.000-08:00

Photo: Baked Eggs Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Baked Eggs Recipe. Enjoy the Arabic Cuisine and learn how to make Baked Eggs.

Yield 4 Servings
Special equipment: 4 (6 oz.) ramekins

Ingredients

¾ cup Sabra Classic Hummus
4 extra large eggs
1 teaspoon olive oil
2 medium tomatoes (diced)
4 olives (diced)
1 teaspoon parsley (finely chopped for garnish)
Sea salt and pepper to taste

Directions

Preheat oven at 400.

Oil each of the four ramekins with olive oil.

Spread hummus into the ramekins making an indentation in the middle of each.

Arrange ramekins on a shallow baking dish.

Crack an egg into the center being careful not to break the yolk.

Sprinkle with diced tomatoes and olives.

Place in the oven for 15-18 minutes. (According to desired consistency of the yolk.)

Remove from oven and allow to cool for 5 minutes. Enjoy warm!

Chef's Note This can also be cooked in an ovenproof skillet all in one.

sabra.com

More Arabic Food Recipes:

Pickled Cucumber
Lamb and olives pies (fatayer)
Puff pastry with sausage
Sambosa
Feteer Meshaltet "Arabic Pie"
Phyllo with minced beef

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Almonds Basbosa Recipe - How to Make Almonds Basbosa

2011-12-20T04:46:00.000-08:00

Photo: Almonds Basbosa Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Almonds Basbosa Recipe. Enjoy the Arabic Cuisine and learn how to make Almonds Basbosa.

Ingredients

For Sugar Syrup
2 cup sugar
1 cup water
1 tablespoon lemon juice
1 cinnamon stick
2 whole cloves

For Basbosa
3 cup fine semolina flour
1½ cup sugar
2 teaspoon baking powder
4 tablespoon ghee or melted butter
1½ cup yogurt
½ cup coconut (optional)
1 tablespoon tahini past (sesame seed past)
½ cup almond slivers(optional)

Method

For Sugar Syrup
- Place sugar and water in a saucepan over medium heat till boiling.
- Add the rest of the ingredients (you can add vanilla or rose water optional).
- Leave it in the oven for 10 minutes or until it is ready, make sure to use it warm.

For Basbosa
- Mix together semolina flour, sugar, and baking powder in a large bowl.
- Add the melted butter, rub with finger tips till crumbly.
- Add the yogurt and mix it well until you get soft dough.
- You can add coconut to the dough.
- Coat a baking pan with tahini.
- Spread dough evenly on the prepared pan.
- Bake in a preheated oven to 175˚C for 15 minutes.
- Arrange almonds over the soft dough while pressing on the surface.
- Place in the oven for about 20 minutes or until golden.
- Pour syrup over the hot Basbosa.
- Return to the oven for 5 minutes, let cool at room temperature.
- Serve with whipped cream.

More Dessert Recipes:

Butter Cookies (Ghorayeba)
Citrus Ginger Cake with Spiced Orange Compote
Chocolate Coconut Meringues
Biscuit baubles
Make Your Own Gingerbread House for Christmas
Abby's cookies in a jar

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Pickled Cucumber Recipe - How to Make Pickled Cucumber

2011-12-20T03:58:00.000-08:00

Photo: Pickled Cucumber Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Pickled Cucumber Recipe. Enjoy the Arabic Cuisine and learn how to make Pickled Cucumber.

Ingredients

1 kg small size cucumber
¼ cup salt
3 cups water
1½ cup vinegar
2 cinnamon sticks
5 cloves grains
10 black pepper seeds
2 TBSP crushed garlic

Method

- Wash cucumber, put in sterile jar.
- Dissolve salt in water.
- Put water, vinegar, cinnamon, cloves, and black pepper in a pan on medium heat till
- boil. Leave to cool and saturate all the herbs flavor.
- Add garlic to cucumber. Pour the water mixture till the cucumber is fully covered.
- Keep the cucumber jar for two days until infuse all flavors.
- Remove froth if appears.

* keep cucumber in the fridge after use.
* For large sized cucumber, cover with salt for one day in the jar, until absorb the most of water.

More Arabic Food Recipes:

Lamb and olives pies (fatayer)
Puff pastry with sausage
Sambosa
Feteer Meshaltet "Arabic Pie"
Phyllo with minced beef
Baked Borek

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Moroccan spiced lamb with almond couscous recipe

2011-12-18T14:49:00.000-08:00

Photo: Moroccan spiced lamb with almond couscous recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan spiced lamb with almond couscous Recipe. Enjoy the Moroccan Cuisine and learn how to make Moroccan spiced lamb with almond couscous.

Preparation Time 15 minutes
Cooking Time 18 minutes

Ingredients (serves 4)

2 1/2 tbs extra virgin olive oil
2 cloves garlic, finely chopped
2 (250g each) lamb backstraps
1 tsp each ground cumin, coriander, turmeric and paprika
1 1/2 cups (300g) couscous
70g flaked almonds, toasted
1/2 cup firmly packed flat-leaf parsley
4 fresh dates, pitted, cut into strips
Finely grated rind and juice of 1 lemon

Method

Combine 2 tsp oil and garlic in a bowl. Brush mixture over lamb. Season to taste with salt and pepper then scatter with combined ground spices. Heat a char-grill pan over medium heat. Cook lamb for 3-4 minutes each side or until cooked to your liking. Transfer lamb to a plate. Cover loosely with foil and rest for 10 minutes.

Meanwhile, place couscous in a heatproof bowl. Add remaining oil and 1 tsp salt. Pour over 300ml boiling water. Stir to combine. Cover and stand for 10 minutes. Combine almonds, parsley, dates and lemon rind in a bowl then add Ã‚1/2 mixture to couscous, together with lemon juice. Season to taste with pepper. Using a fork, stir to combine.

Divide couscous among shallow bowls. Slice lamb diagonally and place over couscous. Top with remaining almond mixture. Serve.

Notes
Cook's tips: You could replace the lamb with 500g chicken fillets or 4 small fish fillets.

Source
Notebook: - November 2005, Page 129
Recipe by Sophia Young

More Arabic Food Recipes:

Moroccan chicken with almond & spinach couscous
Moroccan Meatballs
Lamb tagine with chickpeas
Winter vegetable tagine
Moroccan Skirt Steak with Roasted Pepper Couscous
Baked Moroccan chicken and rice

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Moroccan chicken with almond & spinach couscous recipe

2011-12-18T14:40:00.000-08:00

Photo: Moroccan chicken with almond & spinach couscous recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan chicken with almond & spinach couscous Recipe. Enjoy the Moroccan Cuisine and learn how to make Moroccan chicken with almond & spinach couscous. This flavoursome dish is truly satisfying.

Preparation Time 10 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

4 corn-fed single chicken breast fillets
Olive oil spray
3 tbs Spencers Moroccan Seasoning
1 tbs olive oil
1 small red capsicum, deseeded, finely chopped
40g (1/4 cup) slivered almonds
45g (1/4 cup) sultanas
375ml (1 1/2 cups) chicken stock
290g (1 1/2 cups) couscous
60g baby spinach leaves

Method

Preheat oven to 180°C. Spray both sides of chicken with olive oil spray and sprinkle with Spencers Moroccan Seasoning. Heat a frying pan over medium heat. Add the chicken and cook for 2-3 minutes each side or until golden. Transfer to a baking tray. Bake in oven for 10 minutes or until cooked through.

Meanwhile, heat the oil in a large saucepan over medium heat. Add the capsicum and almonds, and cook, stirring, for 2 minutes. Add the sultanas and stock and bring to the boil. Remove from heat and add the couscous. Use a fork to combine. Cover and set aside for 3 minutes or until the liquid is absorbed. Use a fork to separate the grains. Fold through spinach until just wilted.

Spoon the couscous among serving plates. Top with sliced chicken to serve.

Source
Good Taste - September 2006, Page 117

More Arabic Food Recipes:

Moroccan Meatballs
Lamb tagine with chickpeas
Winter vegetable tagine
Moroccan Skirt Steak with Roasted Pepper Couscous
Baked Moroccan chicken and rice
Moroccan mince pilaf

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Lamb and olives pies (fatayer) Recipe

2011-12-14T12:43:00.000-08:00

Photo: Lamb and olives pies (fatayer) Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb and olives pies (fatayer) Recipe. Enjoy the Moroccan Cuisine and learn how to make Lamb and olives pies (fatayer).

Ingredients

For filling
3 Tbs olive oil
1 Red onion, chopped
½ Cup spring onion, chopped
Salt and pepper
½ Kilo (pre-cooked) minced lamb
1 Cup green olives, sliced
½ Cup parsley, chopped
½ Cup walnut, chopped
3 Tbs pomegranates syrup

For dough
2 2/3 Cups all purpose flour
¼ Cup whole wheat flour
1 Tbs yeast
1 tsp milk powder
2 tsp sugar
¼ tsp salt
1 ½ Cup warm water
Egg whites, for brushing, beaten

Method

- For filling:
- Heat oil in a sauce pan over medium heat, stir red and spring onion for 5 minutes, season with salt and pepper, leave for 3 more minutes or until golden brown. Keep aside to cool.
- Blend onion mixture with minced lamb, add remaining filling ingredients, stir until well combined.

- For the dough:
- Mix flours, yeast, milk powder, sugar and salt in an electric mixer on low speed until combined.
- Add water gradually to the mixture; beat on a medium speed until consistent dough is obtained.
- Place in a greased bowl, cover and leave to rise for 45 minutes or until doubled in size.
- Roll dough on a lightly floured surface with thickness not more than 1 cm, then cut into 10 cm circles.
- Place a tablespoon of the lamb mixture on one side of the circle and fold over the dough to make a half-circle. Pinch the edges of the dough together to seal.
- Place in an oven tray, leave to rise for another 15 minutes.
- Preheat oven to 200° C.
- Brush pies with egg whites, and bake for 25 minutes or until golden.

More Arabic Food Recipes:

Puff pastry with sausage
Sambosa
Feteer Meshaltet "Arabic Pie"
Phyllo with minced beef
Baked Borek
Moroccan-spiced lamb triangles

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Butter Cookies (Ghorayeba) Recipe

2011-12-14T12:27:00.000-08:00

Photo: Butter Cookies (Ghorayeba) Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Butter Cookies (Ghorayeba) Recipe. Enjoy the Arabic Cuisine and learn how to make Butter Cookies (Ghorayeba).

Ingredients

1 cup butter, soften
½ cup powdered sugar
2 cup flour
1/8 teaspoon baking soda
½ teaspoon vanilla or rose water
Mixed nuts to decorate

Method

- Preheat oven to (160 – 325) degrees.
- Cream butter with electric mixer until light and fluffy.
- Add sugar and continue beating.
- Mix flour, baking soda and vanilla.
- Gradually add flour to butter mixture, knead to form a soft dough.
- Shape into small robe, then into circle. Or shape like small balls.
- Arrange the balls in a cookie sheet.
- Top each one with a piece of nuts (hazelnut/pistachio/almond/clove).
- Bake for about 15 minutes.
- Cool completely on a wire rack.

Chef Osama

More Dessert Recipes:

Citrus Ginger Cake with Spiced Orange Compote
Chocolate Coconut Meringues
Biscuit baubles
Make Your Own Gingerbread House for Christmas
Abby's cookies in a jar
Christmas wreath cookies

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Moroccan Meatballs Recipe - How to Make Moroccan Meatballs

2011-12-11T12:56:00.000-08:00

Photo: Moroccan Meatballs Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan Meatballs Recipe. Enjoy the Arabic Cuisine and learn how to make Moroccan Meatballs.

Recipe facts:
Takes: 15 mins to prepare and 35 mins to cook
Serves: 4

Ingredients:

2-3tbsp olive oil
2 red onions, finely chopped
4 cloves garlic, crushed
2tsp coriander seeds, toasted and ground
2tsp both cumin, toasted and ground
1 x 400g can tomatoes
2tsp sugar
1 x 30g pack fresh coriander, finely chopped
half a 30g pack fresh mint, finely chopped
1 egg, lightly whisked
500g (1lb) beef mince
50g (2oz) fresh breadcrumbs
couscous, to serve
plain yogurt, to serve
pitta bread, to serve

First make the sauce. Heat a dash of oil in a pan and soften the onions, garlic and spices for a few minutes. Put half of the mixture in a bowl to cool for the meatballs. Add the tomatoes and sugar to the remaining onions in the pan, season and simmer for about 15mins until reduced.

Add the herbs, egg, beef mince and the breadcrumbs to the cooled onions, then season and mix everything well with your hands. Shape into walnut-sized balls.

Heat the rest of the oil and fry the meatballs until golden. Add the meatballs to the sauce and simmer for a few minutes until they're cooked through.

Serve with couscous, a spoonful of yogurt and some pitta bread that's been warmed through.

Top tip

Use the remaining mince from the pack to make a Bolognese sauce - sauté onions, celery and carrot with the mince, then add tomatoes and a splash of wine. Everyone's favourite with pasta.

More Arabic Food Recipes:

Lamb tagine with chickpeas
Winter vegetable tagine
Moroccan Skirt Steak with Roasted Pepper Couscous
Baked Moroccan chicken and rice
Moroccan mince pilaf
Moroccan marinated sausages

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Lamb tagine with chickpeas recipe

2011-12-11T12:45:00.000-08:00

Photo: Lamb tagine with chickpeas recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb tagine with chickpeas Recipe. Enjoy the Arabic Cuisine and learn how to make Lamb tagine with chickpeas.

Ingredients

300g stewing Lamb
1 onion, sliced
2 tomatoes, roughly chopped
1tsp ground cinnamon
400g can chickpeas, drained
100g Tesco Ready to Eat dried Apricots
600ml vegetable or chicken stock
½ x 35g pack curled parsley, chopped
couscous, to serve
fresh coriander, to serve (optional)

Cut the lamb into cubes. Fry with the onion in a pan until the onion softens and the meat begins to brown. Stir in the tomatoes and cinnamon and cook for a further 3-4 minutes until the tomatoes are softened.

Stir in the chickpeas, apricots and stock. Bring to the boil, cover and simmer gently for at least 45 minutes and up to 2 hours until the meat is tender.

Check the seasoning and stir through the parsley. Serve with plain couscous, cooked according to packet instructions, and garnish with coriander.

More Arabic Food Recipes:

Winter vegetable tagine
Moroccan Skirt Steak with Roasted Pepper Couscous
Baked Moroccan chicken and rice
Moroccan mince pilaf
Moroccan marinated sausages
Moroccan swordfish

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Brussels sprouts with lemon crumbs recipe

2011-12-10T17:37:00.000-08:00

Photo: Brussels sprouts with lemon crumbs recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Brussels sprouts with lemon crumbs Recipe. Enjoy Christmas and learn how to make Brussels sprouts with lemon crumbs.

Recipe facts:
Takes: 10 mins to prepare and 10 mins to cook
Serves: 6

Ingredients

600g (1lb 5oz) Brussel sprouts, trimmed
65g (2oz) butter
75g (3oz) pancetta cubes
1 lemon, zested
65g (2oz) white breadcrumbs
small handful fresh parsley leaves, finely chopped

Place the sprouts in a large saucepan of boiling water over a high heat and boil for 3-4 minutes until nearly tender. Drain and plunge into cold water to refresh, then drain again.

Meanwhile, melt 45g (1½oz) of the butter in a large frying pan over a medium heat. Add the pancetta and cook for 2-3 minutes. Add the lemon zest, breadcrumbs and parsley and cook for 2 minutes until the breadcrumbs are toasted and golden. Season well. Remove from the pan and set aside.

To serve, melt the remaining butter in a large frying pan over a medium heat. Reduce the heat to low and return the sprouts in the pan to heat through. Transfer to a bowl and scatter with the pancetta breadcrumb mixture.

More Christmas Recipes:

Citrus Ginger Cake with Spiced Orange Compote
Chocolate Coconut Meringues
Biscuit baubles
Make Your Own Gingerbread House for Christmas
Abby's cookies in a jar
Christmas wreath cookies

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Stuffed Chicken Wings Recipe - How to Make Stuffed Chicken Wings

2011-12-09T09:37:00.000-08:00

Photo: Stuffed Chicken Wings Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Stuffed Chicken Wings Recipe. Enjoy the Arabic Cuisine and learn how to make Stuffed Chicken Wings.

Ingredients

½ Kilo Chicken wings
½ Kilo minced beef seasoned and marinated
½ Cup cooked rice
2 Cups chicken stock
1 Cup flour seasoned with:
(salt, pepper, paprika, sugar, cumin powder, ginger powder)
2 Eggs, beaten
1 Cup bread crumbs
Oil for frying

Method

- Clean chicken wings, cut away the small side of the wing.
- Keep half of the quantity and cut apart the two sides of the bone using a sharp knife by removing the small bones from one side and accumulate the wing meat in one side.
- For the remaining half of the quantity, remove one of the two bones leaving the skin to be stuffed.
- Combine well the marinated beef with the rice.
- Stuff the wings with the meat mixture and make sure it’s full, then close it well with the skin.
- Heat the stock in a saucepan; add the stuffed wings before it boils.
- Let it cook for 10 minutes or until the wings and the stuffing is completely cooked.
- Remove the wings from the stock; place on a paper towel to dry.
- Coat the wings with seasoned flour until fully covered, dip into the egg then into the bread crumbs. Repeat the previous until you finish the whole quantity.
- Fry in hot oil from all sides until golden.
- Remove and place on a paper towel to absorb excess oil.
- Serve with pepper sticks, carrots, cucumber and various types of oil and sauces like mustard or ketchup.

More Arabic Food Recipes:

Puff pastry with sausage
Sambosa
Feteer Meshaltet "Arabic Pie"
Phyllo with minced beef
Baked Borek
Moroccan-spiced lamb triangles

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Falafel Recipe - How to Make Falafel

2011-12-09T09:29:00.000-08:00

Photo: Falafel Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Falafel Recipe. Enjoy the Arabic Cuisine and learn how to make Falafel .

Ingredients

2 ½ Cup favabeans, skinless
¼ Cup fresh parsley
1 Onion (medium size), diced
8 Garlic cloves
¼ Cup fresh coriander and dill
½ Cup leeks
1 tsp coriander, dried
½ tsp baking soda
1 Tbs water
Salt
¼ tsp chili
¼ tsp ground cumin
¼ tsp ground all spice
Sesame for decoration
Oil for frying

Method

- Wash favabeans and soak for 8 hours (change water from time to time).
-Rinse well and drain.
- Combine all vegetables with favabeans.
- Mash all ingredients in a chopper or food processor, pulse twice or 3 times until smooth.
- Dissolve baking soda in water and add to the mixture, add spices, mix well.
- Shape falafel dough into small 3cm pâté, top with a pinch of sesame. Fry in hot oil for 3 minutes or until golden or balls.
- Falafel can be served separately or in sandwiches with salad and tahini.

Note
- You can use ½ favabeans and ½ chickpeas or all chickpeas instead. Other portion of the ingredients remains the same.
- Can be filled with cheese or a mixture of boiled egg and spices or small pieces of dried beef.

More Arabic Food Recipes:

Falafel in Pita with Yogurt Sauce
Falafel with Tahini Sauce
Falafel Recipe from Scratch
Chickpea fritters (falafel)
Make Best Falafel Balls
Falafel Sauce

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Macaroni with béchamel recipe

2011-12-06T17:31:00.000-08:00

Photo: Macaroni with béchamel recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Macaroni with béchamel Recipe. Enjoy the Arabic Cuisine and learn how to make Macaroni with béchamel.

Ingredients

½ kilo macaroni
2 Tbs corn oil
1 onion (medium size), chopped
½ Kilo ground meat
Salt and pepper For the béchamel
3 Tbs butter
3 Tbs flour
2 Cups milk
1 Egg
Salt and white pepper
1/8 tsp nutmeg, grated
2 Tbs mozzarella cheese, grated Salt, pepper and ground nutmeg

Method

- Cook macaroni in boiling salted water, stir once or twice for the first few minutes remove and drain then place in a large pot, add some oil.
- Heat oil in a skillet over a medium heat, add onion, and stir for 5 minutes until tender.
- Add minced beef, stir occasionally and leave for 10 minutes.
- Reduce heat, season mixture with salt and pepper, leave for 20 minutes or until most of the liquid evaporate.

For béchamel sauce

- Heat butter in a saucepan over a medium heat, add flour and stir for 3 minutes.
- Add milk to the mixture while continuously whisking with a hand mixer (so that chunks will not be formed) until combined and sauce is thickened.
- leave sauce to cool, add the egg and beat well with the sauce, season with salt, pepper and nutmeg.
- Preheat oven to 180°C.
- Divide sauce into 2 parts.
- Mix one half with 3 tablespoons of minced beef and half of the macaroni.
- Place the mixture in an oven pan as a first layer, and then add remaining beef, mozzarella cheese as a second layer and the macaroni as a third layer, top with remaining béchamel sauce.
- Bake in the oven for 40 minutes or until surface is golden, set to cool before cutting.

More Arabic Food Recipes:

Feteer Meshaltet "Arabic Pie"
Phyllo with minced beef
Baked Borek
Moroccan-spiced lamb triangles
Lebanese Olive Pizza
Lebanese Chicken Marinade

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Puff pastry with sausage recipe

2011-12-04T14:28:00.000-08:00

Photo: Puff pastry with sausage recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Puff pastry with sausage Recipe. Enjoy the Moroccan Cuisine and learn how to make Puff pastry with sausage.

Ingredients

1 puff pastry dough
¼ kg beef & chicken sausages (precooked)
1 egg (beaten for brushing)
2 tablespoon sesame fro garnishing

Method

-Preheat oven to 180 C.
-Roll dough on a floured flat surface to have a 3 mm. rectangle.
-Divide the rectangle into two equal portions.
-Brush the first rectangle dough with egg wash, arrange the sausages to penetrate the color, then cover it with other rectangle.
-Brush with the egg wash; sprinkle with sesame on top.
-Make thin lines on the surface using a sharp knife.
-Bake for 30 minutes.
-Cut and serve hot.

Chef Osama

More Arabic Food Recipes:

Sambosa
Feteer Meshaltet "Arabic Pie"
Phyllo with minced beef
Baked Borek
Moroccan-spiced lamb triangles
Lebanese Olive Pizza

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Winter vegetable tagine recipe

2011-11-29T16:22:00.000-08:00

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Winter vegetable tagine Recipe. Enjoy the Moroccan Cuisine and learn how to make Winter vegetable tagine.

Brighten up a winter's day with a vibrant vegetable tagine. The slow, gentle cooking brings out the sweetness of golden root vegetables such as carrots and kumara, accentuated by the natural sweetness of apricots, dates and honey, with the nuttiness of chickpeas for protein. Add a spoonful of aromatic spices, such as saffron, ginger and turmeric and it’s like basking in warm rays of sunshine.

Ingredients (serves 4)

1 tbs olive oil
2 onions, thinly sliced
2 large carrots, peeled, cut into 8cm lengths
1 large parsnip, peeled, cut into 8cm lengths
300g kumara, peeled, cut into 2cm pieces
300g butternut pumpkin, peeled, cut into 2cm pieces
2 tbs tomato paste
1/2 tsp cayenne pepper
1/2 tsp ground saffron (see Notes)
1 tsp each ground ginger and turmeric
2 cinnamon quills
Vegetable stock or water, to cover
400g canned chickpeas, drained, rinsed
2/3 cup (100g) dried apricots
8 soft, pitted dates
2 tbs honey
2 tbs chopped flat-leaf parsley or coriander
1/2 cup (40g) flaked almonds, toasted
Harissa and couscous, to serve (optional: see Notes)

Method

Heat oil in a large flameproof casserole over medium heat. Add onion and cook, stirring, for 5 minutes or until softened.

Add carrot, parsnip, kumara, pumpkin, tomato paste, cayenne, saffron, ginger, turmeric and cinnamon quills. Pour in enough vegetable stock or water to just cover and bring to a gentle simmer. Cover and cook gently for 45 minutes.

Add the chickpeas, apricots, dates, and honey. Season, then simmer for a further 20 minutes or until vegetables are tender and the mixture is thick and soupy.

Scatter with herbs and almonds. Serve with harissa and couscous, if desired.

Notes

Ground saffron is from selected supermarkets. Harissa is a Tunisian chilli paste from gourmet shops and delis.

Source
delicious. - August 2009, Page 62
Recipe by Jill Dupleix

More Arabic Food Recipes:

Moroccan Skirt Steak with Roasted Pepper Couscous
Baked Moroccan chicken and rice
Moroccan mince pilaf
Moroccan marinated sausages
Moroccan swordfish
Arabic Lamb and Potato Pie

Save and share Winter vegetable tagine recipe

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Citrus Ginger Cake with Spiced Orange Compote Recipe

2011-11-28T02:05:00.000-08:00

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Citrus Ginger Cake with Spiced Orange Compote Recipe. Enjoy our collection of Christmas Recipes and learn how to Make Citrus Ginger Cake with Spiced Orange Compote.

The flavor of this spiced orange compote improves with time so make it a day ahead or the morning of your party. Serve chilled in a clear bowl so the colors show through.

10 servings

Active Time: 35 minutes

Total Time: 1 hour 35 minutes

Ingredients

1/2 cup honey
1/4 cup mild-flavored extra-virgin olive oil
2 large eggs, at room temperature, separated (see Tip)
2 tablespoons freshly grated orange or Meyer lemon zest
1/3 cup fresh orange or Meyer lemon juice
5 tablespoons chopped crystallized ginger, divided
1 cup whole-wheat pastry flour
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons confectioners' sugar
Spiced Orange Compote, (recipe follows)

Preparation

Preheat oven to 350°F. Oil an 8-inch round cake pan (see Variation), line with parchment paper and oil the parchment.

Stir together honey, oil, egg yolks, zest, juice and 3 tablespoons crystallized ginger in a medium bowl. Sift whole-wheat pastry flour, all-purpose flour, baking powder and salt into a large bowl. Beat egg whites with an electric mixer on high in another medium bowl until soft peaks form, 1 to 2 minutes.

Stir the honey mixture into the flour mixture with a wooden spoon. Gently fold in the egg whites with a rubber spatula until they are well combined. Pour the batter into the prepared pan.

Bake the cake until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Run a knife around the edges of the pan to loosen the cake and turn it out onto the rack. Let cool completely.

Just before serving, sift sugar evenly over the top of the cake and garnish with the remaining 2 tablespoons ginger. Serve with Spiced Orange Compote on the side.

Tips & Notes

Make Ahead Tip: Prepare through Step 4, tightly wrap in plastic wrap and hold at room temperature for up to 1 day. | Equipment: 8-inch cake pan (see Variation), parchment paper

Tip: To bring an egg to room temperature, set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
Variation: You can use a 9-inch cake pan for this recipe, but you will get a thinner cake. Reduce the baking time to 25 to 30 minutes. You can find 8-inch cake pans at well-stocked kitchenware stores or online at surlatable.com.

Nutrition

Per serving: 280 calories; 7 g fat ( 1 g sat , 5 g mono ); 42 mg cholesterol; 52 g carbohydrates; 4 g protein; 3 g fiber; 175 mg sodium; 189 mg potassium.

Nutrition Bonus: Vitamin C (80% daily value)

Carbohydrate Servings: 3.5

Exchanges: 1/2 starch, 3 other carbohydrates, 1 fat

Spiced Orange Compote Recipe

10 servings, about 1/2 cup each

Active Time: 50 minutes

Total Time: 50 minutes

Ingredients

8 small oranges, preferably seedless
2 cups water
5 tablespoons sugar
1 vanilla bean
1 cinnamon stick
2 whole cloves
1 star anise

Preparation

Use a 5-hole zester to remove zest from oranges into long, thin, spindly strips (see Variation). Bring water to a boil in a small saucepan. Add the zest to the boiling water and cook for 3 minutes. Remove with a slotted spoon to a small strainer (reserve the cooking liquid). Rinse with cold water; separate and drain on a paper towel.

Stir sugar into the reserved cooking liquid; bring to a simmer. Cut vanilla bean in half lengthwise; scrape the seeds into the sugar water and add the pod along with cinnamon stick, cloves and star anise. Continue to simmer until the sauce reduces to 1/2 cup and thickens slightly, 20 to 30 minutes. Remove from the heat.

Meanwhile, slice off an end of each orange so they stand upright steadily. In careful sculpting slices, remove all the remaining peel and white pith from the oranges with a very sharp knife. Slice the peeled oranges into 1/4-inch-thick rounds. Remove any extraneous pith or rind and any stray seeds.

Discard the vanilla pod and whole spices. Stir the zest into the sauce. Layer the orange slices in a serving bowl, spooning the sauce between layers to distribute the zest evenly throughout.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Variation: If you don't have a 5-hole zester, use a vegetable peeler to remove long strips of the outer skin (zest) of the orange. Cut the zest into thin slivers.

Nutrition

Per serving: 61 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 15 g carbohydrates; 1 g protein; 2 g fiber; 1 mg sodium; 140 mg potassium.

Nutrition Bonus: Vitamin C (70% daily value)

From EatingWell: November/December 2007

More Christmas Dessert Recipes:

Chocolate Coconut Meringues
Biscuit baubles
Make Your Own Gingerbread House for Christmas
Abby's cookies in a jar
Christmas wreath cookies
Christmas ice-cream terrine

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