Lamb Chops with Lebanese Green Beans Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb Chops with Lebanese Green Beans Recipe. Enjoy cooking tasty Lebanese food and learn how to make Lamb Chops with Lebanese Green Beans.

Simple pan-roasted lamb chops are served alongside deliciously spiced stewed green beans and tomatoes in a riff on a Lebanese favorite, lubiyeh. Serve with: Bulgur or rice pilaf.

Ingredients

1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1 medium yellow onion, chopped
2 tablespoons chopped fresh mint or 2 teaspoons dried, divided
1/2 teaspoon ground cinnamon
1 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, plus more to taste
3 cups diced tomatoes (4-5 medium)
1/3 cup water
12 ounces green beans, trimmed
8 lamb loin chops, trimmed (1 1/2-1 3/4 pounds total)

Directions

1. Preheat oven to 400°F.

2. Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and light brown, about 5 minutes. Add 1 tablespoon fresh mint (or 1 teaspoon dried), cinnamon, 1/2 teaspoon salt and pepper to taste; cook, stirring, until fragrant, about 30 seconds. Add tomatoes and water and increase heat to high. Cook, stirring occasionally, until the tomatoes begin to break down, 2 to 3 minutes. Stir in green beans. Reduce heat to medium, cover and cook, stirring occasionally, until the green beans are tender, about 12 minutes.

3. Meanwhile, sprinkle both sides of lamb chops with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the remaining 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Add the lamb chops and cook until browned on one side, about 2 minutes. Turn them over and transfer the pan to the oven. Roast until an instant-read thermometer inserted horizontally into a chop registers 140°F for medium-rare, 6 to 10 minutes, depending on thickness.

4. Stir the remaining mint into the green bean mixture. Serve the lamb chops with the green beans.


Recipe Nutrition
Per serving: 327 calories; 15 g fat (4 g saturated fat, 8 g mono unsaturated fat); 96 mg cholesterol; 15 g carbohydrates; 33 g protein; 5 g fiber; 676 mg sodium; 876 mg potassium Nutrition Bonus: Vitamin C (45% daily value), Vitamin A (35% dv), Potassium (25% dv), Folate & Iron (20% dv).

recipe source
eatingwell

Lebanese Lamb Chops with Lemony Lettuce Recipe - Lamb chops with fruity couscous & mint - Stuffed Baby Zucchini and Vine Leaves with Lamb Chops

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Moroccan Chicken Stew

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan Chicken Stew Recipe. Enjoy cooking tasty Arabic food and learn how to make Moroccan Chicken Stew.

Couscous, a famous Moroccan dish, makes a light and fluffy bed for this delicious Moroccan Chicken Stew recipe. Tomatoes, beans, raisins, and olives combine with chicken and an array of spices to create a stew that is overflowing with flavors and textures. Spoon this stew over a bowl of hot, cooked couscous for an amazing meal that is ready in just 35 minutes.

cook time: 35 mins
servings: 6

Ingredients

1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
1 tablespoon all-purpose flour
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground paprika
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 medium onions, cut into wedges
3 cloves garlic, minced
1 tablespoon olive oil
1 28-ounce can crushed tomatoes
1 15-ounce can garbanzo beans, rinsed and drained
1-1/2 cups water
1/2 cup raisins
1/3 cup small pitted ripe olives
3 cups hot cooked couscous
1/4 cup snipped fresh cilantro

Directions

1. In a bowl coat chicken pieces with a mixture of flour, coriander, cumin, paprika, salt, and cinnamon. Set aside.

2. In a 4-quart Dutch oven cook onion and garlic in hot oil about 5 minutes or until tender. Remove from Dutch oven, reserving oil in pan. Add chicken pieces, about half at a time, to pan. Cook quickly until lightly browned, stirring frequently. Return all chicken and the onion mixture to pan. Add crushed tomatoes, beans, water, raisins, and olives. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until chicken is tender, stirring occasionally. Spoon couscous into soup bowls. Ladle stew over the couscous and sprinkle with snipped cilantro.

Makes 6 servings.

recipe source
BHG.com

Moroccan Chicken Stew Recipe - Chicken tagine with preserved lemon recipe - Moroccan chicken and potato salad  

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Moroccan Lamb Roast Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan Lamb Roast  Recipe. Enjoy cooking tasty Arabic food and learn how to make Moroccan Lamb Roast.  

You can have this delicious Moroccan lamb roast ready for the oven in just 15 minutes. Slow roast the lamb, rubbed with Moroccan-style spices, to make this dinner party entree. For a great side dish, add peeled and cut-up vegetables to the roast so they will have a great roasted flavor when they are done. Pair with toasted garlic bread, and your meal will be complete.

cook time: 1 hr 45 mins
servings: 10

Ingredients

1 5-pound bone-in leg of lamb
4 to 8 cloves garlic, peeled and cut in to slivers
2 tablespoons coriander seed, crushed
2 tablespoons finely shredded lemon peel
1 tablespoon olive oil
1 teaspoon cumin seed, crushed
1/2 teaspoon salt
1/2 teaspoon whole black peppercorns, crushed
Assorted peeled and cut up vegetables, such as carrots, turnips, and sweet peppers (optional)

Directions

1. Trim excess fat from lamb. Cut several 1/2-inch-wide slits randomly into top and sides of roast. Insert garlic slivers into slits. In a small bowl stir together coriander seed, lemon peel, olive oil, cumin seed, salt, and pepper. Rub lamb surface with spice mixture. Cover and chill for several hours or overnight, if desired.

2. Preheat oven to 350 degree F. Place lamb on a rack in a shallow roasting pan. Roast lamb for 1-3/4 to 2-1/4 hours or until a meat thermometer inserted in the thickest portion of the meat registers 140 degree F for medium-rare doneness. or 155 degree F for medium doneness. If desired, add assorted cut up vegetables during last 45 minutes of cooking.

3. Remove lamb from oven. Loosely cover with foil. Let stand for 10 minutes (the temperature of the meat will rise about 5 degree F during standing time). Slice and serve lamb with the roasted vegetables, if desired. Makes 10 servings.

Recipe source BHG.com

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Lebanese Restaurants In Dubai - United Arab Emirates

The Arabic Food Recipes Kitchen (The Home of Delicious Arabic Food Recipes invites you to eat out at Top 10 Lebanese Restaurants In Dubai - United Arab Emirates.

Al Qasr

Al Qasr is one of the best Lebanese restaurants in Dubai. At this fine establishment you can dine on the terrace, which overlooks the tropical pool below, or dine indoors for a more formal affair. The service is one to be marveled at and often tries to be emulated by other Dubai restaurants. The grilled minced lamb plate, mixed grill entrée and any of the Lebanese cuisine starters such as houmous and fattoush salad are sure to please. You will also find that when you consider the food and service you receive at Al Qasr, the price is reasonable as well.
Tel: +971 4 3461111 | Location: Dubai Marine Beach Resort & Spa, Jumeirah, Dubai

Amaseena

The Ritz-Carlton is a name associated with class and elegance and Amaseena, a Lebanese buffet-style restaurant at the Ritz, is no different. Dine under large tents near the beach and have incredible food while enjoying out of this world ambience. Some of the dishes which must be tried include the fattoush salad, grilled shrimp and succulent lamb chops. It is a bit pricier than other Lebanese restaurants as one might expect but definitely worth the splurge.
Tel: +971 4 3994000 | Location: Ritz-Carlton, Dubai Marina, Dubai

Al Tannour

The Crowne Plaza is another upscale hotel which calls for upscale restaurants inside such an establishment and Al Tannour is one of them. With Lebanese fare which rivals most other restaurants in town, Al Tannour is a sure bet. The food items which often please the most discriminating of tastes at Al Tannour include the house specialty shish kebab and tender lamb chop entrée. Another reason to visit this restaurant is for the entertainment. A live band and belly dancers help to round off the experience.
Tel: 1- 800-CROWNE | Location: Crowne Plaza Dubai, Sheikh Zayed Road, Dubai

Café Blanc

Café Blanc presents Lebanese food with a twist. Menu items which are sure to please your palate include the fattoush, mixed meat platter and the meghleh for dessert. As the food is delicious, the staff is quite good as well. Overall, a dining experience at Café Blanc is quite worthwhile.
Tel: +971 4 2326677 | Location: Festival Centre, Dubai Festival City, Dubai

Sidra

 

Sidra is the perfect spot to dine on delicious Lebanese cuisine while gathering with your friends for good conversation. Feel free to linger over your starters or dessert and make sure to enjoy main entrée favorites such as the Sidra grill, which features a good array of meats. Sidra is also reasonably priced which won't hurt your wallet too bad in the end either.
Tel: +971 4 3453044 | Location: Dune Centre, Satwa, Dubai

Shu

The extraordinary interior at Shu is what will first hold your attention upon entering the restaurant. With its brightly colored furniture and unique lighting setup, Shu will leave you spellbound for a few minutes, at least. That is until you try the food. All of the Lebanese favorites are served at Shu and done just perfectly. Some of the tried and true favorites include the falafel, sujok and tabbouleh.
Tel: +971 4 3491303 | Location: Jumeirah, Dubai

Reem Al Bawadi

Very so often you will find a restaurant which covers all of the basics and then some. Such is the case with Reem Al Bawadi. At Reem Al Bawadi you will find fantastic Lebanese cuisine, particularly the fattoush salad and shish taouk, as well as friendly staff waiting to help you every step of the way without being overbearing. Also, at Reem Al Bawadi, feel free to linger and enjoy the sights while sipping on delicious beverages along the way.
Tel: +971 4 3947444 | Location: Jumeirah, Dubai

Awafi

If dining poolside on delicious Lebanese cuisine is what you crave, Awafi is the place to go. The seating is set so there really is not a bad seat in the house. The staff is accommodating and the food never fails to please. Some great items to try include the spinach sambusak and flavorful fattoush. Top it off with one of the delicious fruit juices and you will be extremely pleased with all Awafi has to offer.
Tel: +971 4 6077977 | Location: JW Marriott Dubai, Deira, Dubai

Ayam Zaman

Set in the Royal Ascot Hotel, Ayam Zaman has a little bit of everything for those searching for a Lebanese fare restaurant. The service is quite good as is the entertainment, a Lebanese signer and belly dancers entertain the crowd. The set menu provides you with various delectable treats, such as the hot and cold mezze platters. Good food and ambience make the Ayam Zaman a place to visit.
Tel: +971 4 3558500 | Location: Royal Ascot Hotel, Bur Dubai, Dubai

Fish Basket

Combining a plethora of fish entrees with Lebanese flair is Fish Basket. This restaurant in Oud Metha presents fish choices as far as the eye can see and great service to take care of your every need. The fattoush and houmous are delicious as is the vast array of other seafood choices such as prawns, crab and calamari. The seafood is fresh and cooked to order, just what one would expect from a name like the Fish Basket.
Tel: +971 4 3367177 | Location: Oud Metha, Dubai

Lebanese Restaurants in London - Lebanese Restaurants in Sydney

From Lebanese Recipes 

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Egyptian Eggs with Dukkah Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Egyptian Eggs with Dukkah Recipe. Enjoy cooking tasty Arabic food and learn how to make Egyptian Eggs with Dukkah. 

Neil Perry versed Greg Malouf in a Cook Off where eggs were the theme ingredient. See what Greg came up with.

Ingredients

Dukkah Spice Mix
8 tablespoons sesame seeds lightly toasted
4 tablespoons coriander seeds roasted and crushed
3 tablespoons cumin seeds roasted and crushed
50 g Hazelnuts toasted, peeled and crushed
1 teaspoon sea salt
½ teaspoon White pepper
4 Eggs
Plain Flour for dusting
vegetable oil for deep frying
1 bulb Fennel thinly sliced
2 cups Flat-leaf parsley whole leaves
1 small purple Onion thinly sliced
60 ml Extra Virgin Olive Oil
of 1/2 - 1 Lemon or lime
1 teaspoon dried Mint
Salt
Pepper
100 g Bulgarian feta

Method

1. Roast each ingredient separately, and rub away as much of the brown skin from the hazelnuts as you can.
2. Pound the seeds using a mortar and pestle or whiz them carefully in a spice or coffee grinder.
3. When you grind the sesame seeds and hazelnuts be careful not to over grind them or they will disintegrate
4. into an oily paste.
5. Soft boil the eggs for 3 minutes.
6. Cool down under running water and peel carefully.
7. Dust them in plain flour and then deep fry each egg for 1-1½ minutes, or until golden brown.
8. Remove from the oil and immediately roll them in dukkah.
9. To make the salad, mix together the fennel flat leaf parsley, onion and dried mint.
10. Whisk together the olive oil and lime juice and season with salt and pepper.
11. Dress the salad and crumble over the fetta.
12. Divide among serving plates.
13. Place a Dukkah egg on top of the salad, drizzle over a little extra virgin olive oil, and serve immediately.

Recipe by Greg Malouf

Moroccan eggs - Chakchouka Recipe - Shakshouka

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Spicy potato tagine with olives recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Spicy potato tagine with olives Recipe. Enjoy cooking tasty Arabic food and learn how to make Spicy potato tagine with olives. 

Here's a brief guide to some of the many varieties now available: Bintje - long and thin, with light yellow flesh; forget about mashing or frying, this is the perfect salad potato. Desiree - round, with light yellow flesh; found in most shops and supermarkets, it's a good all-rounder.

Recommended for gnocchi. King Edward - long and oval, with white-pink flesh; very good baked or roasted. Kipfler - long, cigar-shaped, light yellow flesh, rich creamy texture and great flavour; best boiled for a salad or roasted. Nicola - small oblong, with yellow flesh; this is an all-round variety.

Good for gnocchi. Pinkeye - round with pink-blue "eyes" and rich, sweet golden flesh; good for mash or salad, as well as a casserole or curry. Pontiac - round, white fleshed; excellent mashed, roasted or fried.

Ingredients

900g of yellow-fleshed potatoes
3 tbsp of olive oil
1 finely chopped onion
1 chopped tomato
1/4 tsp paprika
1/4 tsp ground ginger
1/4 tsp cumin
2 cloves garlic
bay leaf
1 lemon
1 handful of chopped parsley
1 handful of chopped coriander and a couple of good
salt
5 saffron threads
24 pitted green olives
preserved lemon (garnish)

Method

This Moroccan dish is adapted from Paula Wolfert's book The Slow Mediterranean Kitchen.

Peel and thickly slice 900g of yellow-fleshed potatoes and place them in a bowl of cold water.

In a heavy saucepan (or well-seasoned tagine) heat 3 tbsp of olive oil and fry a finely chopped onion for 3-4 mins, stirring. Add a chopped tomato, 1/4 teaspoon each of paprika, ground ginger and cumin, and 2 crushed garlic cloves. Stir for 2 mins. Add the drained potatoes, a bay leaf and a quarter of lemon (whole). Toss, then add a handful each of chopped parsley and coriander and a couple of good pinches of salt. Toss, then add 5 saffron threads and 1 1/2 cups of hot water. Bring to the boil, reduce the heat and simmer until the potatoes are tender - 40-50 min.

Transfer the potatoes to a warm serving dish and discard the lemon. Add 24 pitted green olives to the liquid remaining in the pot and boil until the juices have reduced to a thick sauce.

Pour over the potatoes and garnish with half a preserved lemon, chopped.
To serve

Serves 4-6 served with couscous or rice.

Lebanese Potato Salad Recipe - Stuffed Potato with Tomato Sauce

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Lemon Cilantro Eggplant Dip Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lemon Cilantro Eggplant Dip Recipe. Enjoy cooking tasty Arabic food and learn how to make Lemon Cilantro Eggplant Dip.

The light, nutty flavor of tahini, an essential ingredient in hummus, pairs perfectly with rich roasted eggplant in this delicious Mediterranean dip.

Yields: About 2 cups dip
Total Time: 55 min
Prep Time: 10 min
Cook Time: 45 min
Oven Temp: 450

Ingredients

2 whole(s) (1 pound each) eggplants , each halved lengthwise
4 clove(s) garlic, unpeeled
3 tablespoon(s) tahini, sesame puree
3 tablespoon(s) fresh lemon juice
Salt
1/4 cup(s) loosely packed fresh cilantro or mint leaves, chopped
Toasted or grilled pita wedges
Carrot and cucumber sticks and red or yellow pepper slices

Directions

1. Preheat oven to 450 degrees F. Line a 15 1/2" by 10 1/2" jelly-roll pan with nonstick foil (or use regular foil and spray with nonstick cooking spray). Place eggplant halves, skin-sides up, in foil-lined pan. Wrap garlic in foil and place in pan with eggplants. Roast vegetables 45 to 50 minutes or until eggplants are very tender and skin is shriveled and browned. Unwrap garlic. Cool eggplants and garlic until easy to handle.

2. When cool, scoop eggplants' flesh into food processor with knife blade attached. Squeeze out garlic pulp from each clove and add to food processor with tahini, lemon juice, and 3/4 teaspoon salt; pulse to coarsely chop. Spoon dip into serving bowl; stir in cilantro. Cover and refrigerate at least 2 hours. Serve dip with pita and vegetables.

Nutritional Information (per serving)

Calories    10
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    55mg
Total Carbohydrate    2g
Dietary Fiber    1g
Sugars    --
Protein    --
Calcium    --

Eggplant Dip Recipe - Muttabel with Za'atar-Spiced Pita Bread - Baba Ghanoush

From Good Housekeeping



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In The Kitchen - Olive Oil Video

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to watch In The Kitchen - Olive Oil Video. Enjoy Arabic food and learn about Olive Oil.

 

Gina Kim invites Alexandra Kicenik Devarenne, an olive oil consultant, to show us how to sample olive oil. Video by Scott R. Craig / Sacramento Bee. 

  

How To Choose Extra Virgin Olive Oil 

Save and share this video about olive oil

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Extra Virgin Olive Oil - How To Choose Extra Virgin Olive Oil

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to read about Extra Virgin Olive Oil. Enjoy Arabic food and learn How To Choose Extra Virgin Olive Oil.

Extra virgin olive oil -- cold pressed -- first pressed -- unfiltered -- light -- pure -- choosing olive oil has become almost as daunting as choosing wine. The way you want to use the oil determines how you choose the oil. Some olive oils are better for frying and sautéing, while others should be used exclusively for drizzling over a dish seconds before serving.

• Know how you want to use the particular oil. Olive oil can be used for marinades and salad dressings, frying and sautéing and for finishing dishes. The last is when you want only the best oil.

Know your terminology

• In the US, olive oil labels can be misleading. Pure or light oil is actually chemically refined to extract the last possible oil from the olives. Light refers only to flavor, not calories. Oil that is labeled "extra virgin" can be as little as 10% extra virgin oil blended with light or pure!
• "Extra virgin olive oil" is, by definition, cold pressed and first pressed, so don't bother looking for those words on the label. They don't exist on labeling in Italy, and are only used in the US to add to the cost of the oil!
• For the best extra virgin olive oil, look for ones made in Italy, Spain or Greece, which say 100% extra virgin olive oil.

Use different oils for different cooking methods and recipes

• For heavy duty frying or sautéing, use light or pure olive oil. Extra virgin olive oil has a relatively low smoking point, so it cannot be used for those things. Some extra virgin olive oil also has bits of olive pulp in it (this is a good thing!) and those will burn easily.
• For salad dressings and marinades, try virgin oil. It is between extra virgin olive oil and light oil in flavor. If you want a strong olive oil flavor, use extra virgin olive oil in dressings. Be careful blending it with balsamic vinegar! Good balsamic and good extra virgin olive oil will clash. For balsamic vinaigrette, I recommend lighter oils.
• Try extra virgin olive oil as a finish to a dish. By that I mean drizzle a little over a hot-off-the-grill steak that has been rubbed with garlic and pepper, into a bowl of minestrone or pasta fagiole soup, into a pot as you make tomato sauce, over hot cooked broccoli or asparagus or spinach, or onto warm bread. Don't let it actually cook; just enjoy the flavor of it "raw."
• Extra virgin olive oil is also good for dipping bread as in most Italian restaurants these days. In a saucer, combine a clove of crushed garlic (leave it whole, just crush the clove with a knife), a few flakes each of hot pepper and rosemary and a pinch of salt. If you don't like the stronger flavor of extra virgin olive oil, you can do that with lighter oils as well.
• I have had Italians tell me that I am wasting my extra virgin olive oil when I use it to sauté vegetables for pasta sauce, but I do it anyway. It builds layers of flavor into a sauce like nothing else can.

• If you are buying olive oil for health's sake, buy only extra virgin olive oil. The chemicals and heat used to procure lighter oils remove the heart healthy components of olive oil.
• Pay attention to price. The best olive oil is pricey -- and worth every cent -- which is why shops that sell the best allow tasting before purchase.
• Check out the California Olive Oil Council for some great made-in-the-USA olive oils, all grown in California. The same soil that makes for great California wines is the soil preferred by olive trees, and the trees in California are mostly descendants of Spanish varieties planted hundreds of years ago by missionaries. That organization is working to improve labeling and quality standards for olive oil throughout the US, to ensure honesty in what we buy.

Caution:

• Read your labels!
• Pay attention to price!

Quick Tips:

• In gourmet shops, see if you can taste the oil. The best shops will let you!
• Light is olive oil's worst enemy, so the best stuff comes in dark bottles. If it comes in a clear bottle, transfer to a dark one or make sure to store in dark cabinet or corner.
• Keep olive oil away from heat, but do not refrigerate it. Do not store it in the cabinet above the fridge or stove. If buying by the case, store the unopened bottles in a bedroom closet, wine cellar or basement to avoid heat.

Useful Links:
California Olive Oil Council


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Halal Food Products - How To Find Halal Food Products

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to read about Halal Food Products. Enjoy Arabic food and learn How To Find Halal Food Products.

Halal is an Arabic term pertaining to anything permissible or lawful in accordance to the Islamic law or Sharia. This includes attitude, behavior, speech, manner, conduct, clothing and dietary laws. However, it is most commonly used to refer to a much narrower context of food regarded as permissible according to Muslim dietary rules.

According to the law of Islam, food can be categorized into halal, meaning permissible, or haram, meaning forbidden. However, a product can sometimes be categorized as mashbooh, meaning doubtful. This includes processed or man-made food, in which further research is needed to distinguish whether it is a halal or haram.

As a rule, in order to find halal food products, you must first know the items to avoid or the haram. These include pork, meat from animals that are not slaughtered according to the Islamic ritual of dhabia, carnivorous animals and birds of prey, land animals without external ears such as snakes and reptiles, animals slaughtered in the name of other gods and not Allah, blood and blood by-products and alcohol and intoxicants. As much as possible, if you want to follow Islamic law, you should also not eat gelatin, enzymes and emulsifiers since their origins are still unknown and are yet to be classified.

But unlike before when the availability of halal products in the market was very limited, Muslims nowadays can enjoy healthy and delicious meals without compromising their beliefs. This is because your favorite foods such pasta, pizza, burgers, etc. can now be halal certified. Now, you need not need mortgage anything just to finance your search for halal products.

Today, it is estimated that the halal market around the world costs US$580 billion, and with the growing percentage of Muslims following the standards of halal food, which is currently at 70%, it is not as difficult as before to find halal food in the market. There are now a number of restaurants offering and serving halal food. Even in non-Muslim countries, it has been a trend to adhere to Islamic dietary laws.

To determine halal products, it is good that you consult a food guide. Halal standards permit poultry, beef and the meat of herbivores for as long as they are butchered and slaughtered correctly. Fish, shellfish and other seafoods are also permitted to be eaten. Fruits, vegetables, juices and natural ingredients and additives such as sugar and honey are also halal.

It has also become easy to identify halal products since they are now labeled when put on sale. Thus, when you buy food in grocery stores, be sure to check for the labels.  When dining in restaurants and eateries, it would be good to first inquire about the ingredients used or request halal ingredients be included in the recipes. You can also check the Internet for stores and restaurants that offer and sell halal products, since there are now increasing efforts to create organizations that can certify food products as halal or provide listings for Muslim consumers.

Furthermore, with increase in demand, many businesses are now catering to Muslim consumers. Even popular fast food chains such as McDonald's, Pizza Hut, KFC, Wendy’s, Burger King, A&W, Dunkin Donuts and a lot more are offering halal foods that adhere to the standards of Islamic dietary standards. 


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Olive Oils - How To Compare Olive Oils

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to read about Olive Oils. Enjoy Arabic food and learn How To Compare Olive Oils.

The inclusion of olive oil in dietary preparations has paved the way for significant reductions in coronary heart disease. Its fatty acid and phenol components have been linked with improved elasticity of arterial walls that lead to enhanced cardiovascular health. Give your heart some loving by learning how to get the best product on the shelves.

• Know your type. Apart from the growing number of manufacturers that fill the market with their products you also have to deal with various olive oil types.
• Plain olive against extra light olive oil is a common match up in store stands. Bear in mind that they have the same calorie content. They have undergone the same kind of processing which involves heating and blending with oils that possess better quality to upgrade culinary benefits. The only difference that these two has lies in color as extra light is provided with a lighter shade via further processing schemes.
• The nutritive value of regular olive oil can receive a slight downfall due to chemical reactions involved. If you want higher quality and better aroma on the table then you have to side with virgin olive oil. Manufacturers utilize the cold press method to bring this variation to the public.
• If you’re the kind of person that likes to be on top of things then an extra virgin olive oil is the thing for your kitchen. It is squeezed from the freshest olive oil in the field via advanced cold pressing techniques. Its flavor and aroma is regarded as the best in the industry.
• Get the best person’s opinion. Talk to a friend or colleague who is used to having olive oil in their food or hygienic regimen. Take note that olive oil has extended benefits. These people can provide you with types and brands that are suitable for your current needs. Make some visits to Internet sites that offer reviews and forums about the product. You will garner precious information regarding the latest trends and news.
• Take some time to flip, pages that is. There are tons of health and lifestyle magazines and publications in stores across your area. Grab one that has received positive remarks from people you trust particularly issues that can contribute in your bid to compare olive oil bunches. Another route that you can take is by subscribing to free newsletters that culinary web pages dish out. These electronically generated emails normally consist of details that will help you brush up on your olive oil know-how.
• The ending makes a difference. Once cold pressing techniques conclude olive oils can be categorized into two. They can either be filtered or unfiltered. The latter is composed of residues that have made their way during the pressing period. This product can be identified due to fragments that reside at the bottom portion of the bottle.
• Learn from experience. The best judge in comparing olive oil product is you. You can try out various brands until you arrive at the one that matches your taste. Make it a point to read labels. Look for markings that indicate the authenticity of the product. You don’t want to be the latest victim of mediocre products.

Make sure to enjoy every bit of your comparing campaign. This will help you fend off confusing times in the market thus allowing you to reach a sound judgment.

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Extra-Creamy Hummus Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Extra-Creamy Hummus Recipe. Enjoy cooking tasty Arabic food and learn how to make Extra-Creamy Hummus.

Cook Time: 10 min
Level: Easy
Yield: 4 servings 

Directions

You can make extra-creamy hummus using chickpea flour instead of whole chickpeas. (Look for the flour at specialty and health-food stores.) Simmer 2 3/4 cups salted water. Whisk in 3/4 cup chickpea flour to make a paste and cook 2 minutes. Puree with 1/4 cup tahini, 3 tablespoons olive oil and the zest and juice of 1 lemon. Toast 1/4 teaspoon each cumin and fennel seeds in a skillet; add some red pepper flakes and 2 tablespoons olive oil and cook 30 seconds. Serve warm, drizzled with the spiced oil and topped with parsley.  

Spicy Hummus: Quick Chickpea Spread Recipe - Feta Hummus Recipe - Hummus Dip Recipe
  
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Spicy Hummus: Quick Chickpea Spread Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Spicy Hummus: Quick Chickpea Spread Recipe. Enjoy cooking tasty Arabic food and learn how to make Spicy Hummus: Quick Chickpea Spread.

Prep Time: 5 min
Level: Easy
Yield: 4 servings

Ingredients

1 (14.5 ounce) can chickpeas (garbanzo beans), drained
2 rounded tablespoons tahini sesame paste, found in both dairy and dry specialty foods sections
A drizzle extra-virgin olive oil
1/2 teaspoon crushed pepper flakes
1 teaspoon (1/3 palm full) ground cumin
1 teaspoon (1/3 palm full) ground coriander
1 clove garlic, crushed
Coarse salt
1/2 lemon, juiced
Pita breads, grilled and cut into wedges for dipping

Directions

Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste. Transfer to a small dip dish and surround spread with warm pita wedges. This recipe makes a great appetizer, or anytime snack.

Tidbit: this is a fantastic dish to take to a pot luck or block party -- it's always a hit!

Recipe courtesy Rachael Ray

Hummus Ma Lahma - Red Pepper hummus Recipe - Falafel & hummus on pita bread

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Glazed lamb cutlets with Moroccan carrot and tahini purée

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Glazed lamb cutlets with Moroccan carrot and tahini purée Recipe. Enjoy cooking tasty Arabic food and learn how to make Glazed lamb cutlets with Moroccan carrot and tahini purée... easy to make and tasty. Enjoy  the Moroccan cuisine. 
 
These Moroccan-inspired lamb cutlets make wonderful, impressive-looking canapés.

Makes 20
Ready in 30 minutes

Ingredients

20 lamb cutlets, French trimmed (see tip)
2 tbsp pomegranate molasses (from Sainsbury’s and Middle Eastern shops)
2 garlic cloves, crushed
1 tbsp cumin seeds
300g carrots, scrubbed and sliced
2 tbsp tahini (sesame seed paste, from major supermarkets)
1 tsp honey
Small handful fresh flatleaf parsley, chopped, plus extra sprigs for garnishing
Seeds of 1/2 pomegranate

Method

Mix the lamb, pomegranate molasses, garlic and cumin in a bowl. Cover and set aside to marinate for a few minutes.

Put the carrots and a pinch of salt in a pan and cover with water. Bring to the boil and simmer for 10 minutes, until tender. Drain and put in a processor with the tahini, honey and parsley. Whizz to a purée and season.

Heat a frying or griddle pan over a medium heat. Season the lamb cutlets and cook for 1-2 minutes each side.

Put the lamb cutlets on a platter, top with a little carrot purée, a sprig of parsley and a sprinkling of pomegranate seeds.

Chef's tip

French-trimmed lamb cutlets have all the extra fat and sinew on the bone trimmed away to leave a neat ‘eye’ of meat, perfect for one-bite canapés.

Moroccan lamb cutlets recipe - Moroccan lamb with bean puree recipe - Roast rack of lamb with Moroccan spices

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Moroccan lamb burgers with tomatoes, houmous and pitta

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan lamb burgers with tomatoes, houmous and pitta Recipe. Enjoy cooking tasty Arabic food and learn how to make Moroccan lamb burgers with tomatoes, houmous and pitta... very easy to make and tasty. Enjoy  the Moroccan cuisine. 

Serves 4
Ready in 35 minutes

Spice up your barbecue with some North African know how.

 Ingredients

800g lean lamb mince
Small bunch spring onions, trimmed and finely chopped
1 tsp smoked paprika
11/2 tsp coriander seeds, roughly crushed (if you can’t get seeds, use 1/2 tsp ground coriander)
4 pitta breads
8 ripe plum tomatoes, sliced
2 shallots, finely sliced into rings
Small tub good-quality houmous
Fresh mint leaves, to garnish

Method

Put the mince into a large bowl. Add the spring onions, paprika and coriander and season well. Mix together using your hands, then shape into 12 mini burgers. Pop on to a large plate, cover and set aside.

Preheat a griddle pan over a high heat. Toast the pitta on the griddle until golden on each side, sprinkle with sea salt and set aside to cool. Cook burgers in 2 batches on the hot griddle for about 5 minutes, turning once, until golden all over yet a little pink in the middle. Set aside.

Divide the tomatoes and shallots between 4 plates and season. Thread 3 burgers on to a wooden skewer and rest 1 on each tomato salad. Serve with a generous dollop of houmous, a toasted pitta and a few mint leaves scattered over.

Nutritional info

Per serving: 602kcals, 22g fat (8.5g saturated), 51g protein, 53g carbs, 8.2g sugar, 1.8g salt

Delicious Magazine By Kate Belcher

Moroccan Lamb Tagine with Honey and Apricots - Moroccan lamb steaks with fattoush - Roast rack of lamb with Moroccan spices

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Moroccan chicken and potato salad recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan chicken and potato salad Recipe. Enjoy cooking tasty Arabic food and learn how to make Moroccan chicken and potato salad... very easy to make and tasty. Enjoy  the Moroccan cuisine.

This picnic meal is started at home and finished on a barbecue.

Serves 6
Takes 25 minutes to make

Ingredients

750g waxy new potatoes
1 tbsp fresh lemon juice
6 tbsp extra-virgin olive oil
2 tbsp chopped fresh mint
2 red chillies, deseeded and finely chopped
Bunch of spring onions, chopped
1 tsp Spanish smoked paprika
2 x 238g packs mini chicken breast fillets

Method

Cook the potatoes in boiling salted water for 12-15 minutes until just tender. Drain well and quarter each potato. Put into a large bowl.

Whisk together the lemon juice, 4 tablespoons oil, the mint, chillies and seasoning. Pour over the potatoes, then cool. Add the onions and put into a large Tupperware box.

Mix the remaining oil with the paprika. Put into a small Tupperware box, add the chicken and mix well. Put both boxes into a cool box.

At the beach, light the barbecue, following the manufacturer’s instructions. Barbecue the chicken for 8-10 minutes, turning halfway, until tender. Toss the chicken with the potato salad and serve.

Nutritional info

Per serving: 281kcals, 12.4g fat (2g saturated), 21.7g protein, 22.2g carbs, 3.2g sugar, 0.2g salt

Chef's tip

You can cook the chicken under a grill. Put on a foil-lined tray and cook for 8-10 minutes, turning once, until tender.

Delicious Magazine By Matthew Drennan

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Moroccan Chicken Stew Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan Chicken Stew Recipe. Enjoy cooking tasty Arabic food and learn how to make Moroccan Chicken Stew... very easy to make and tasty. Enjoy  the Moroccan cuisine.
 
 Cook Time: 40 min
Level: Easy
Yield: 6 servings

Ingredients

2 tablespoons all-purpose flour
1 1/2 pounds skinless chicken thighs
1 tablespoon olive oil
2 red onions, quartered lengthwise, sliced crosswise
2 cloves garlic, finely chopped
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 (16-ounce) can tomato puree (no salt added)
1/4 cup honey
1 1/2 teaspoons salt
2 sweet green peppers, cut in 1/2-inch squares
1/3 cup golden raisins
1 can (15 ounces) chickpeas, rinsed and drained
12 ounces orzo pasta, cooked
1/3 cup slivered almonds, toasted
3 tablespoons chopped parsley leaves

Directions

Toss flour and chicken in bag to coat. Cook chicken in oil in nonstick skillet 6 minutes, until browned, turning once. Transfer to plate.

Cook onion in skillet 7 minutes. Add garlic, cinnamon, ginger, cumin, cayenne; cook 1 minute. Stir in tomato, honey and salt. Add chicken; simmer, covered, 10 minutes. Stir in peppers, raisins and chickpeas; simmer, stirring, 15 minutes, until peppers are tender and chicken is no longer pink near the bone.

Serve over orzo. Sprinkle with almonds and parsley.

Recipe courtesy Family Circle Magazine 

Moroccan lamb with apricots, almonds & mint - Kofta Stew Recipe - Lebanese Lamb and Bean Stew 

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Moroccan fish with salad recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan fish with salad Recipe. Enjoy cooking tasty Arabic food and learn how to make Moroccan fish with salad... very easy to make and tasty. Enjoy  the Moroccan cuisine.

Cooking Time 15 minutes

Ingredients (serves 4)

1/2 cup plain flour
1 egg
3/4 cup dried breadcrumbs
1 tablespoon Moroccan seasoning (see note)
4 (185g each) boneless/flake fillets (see note)
2 pieces lavash bread, cut into triangles
olive oil cooking spray
lemon wedges, to serve

Tomato salad

3 large tomatoes, diced
2 Lebanese cucumbers, diced
1 small red onion, halved, thinly sliced
1 lemon, rind finely grated, juiced
1 cup flat-leaf parsley leaves, roughly chopped

Method

1. Make tomato salad Combine tomatoes, cucumber, onion, lemon rind, 1/4 cup lemon juice and parsley in a bowl. Cover and refrigerate.

2. Place flour on a plate. Lightly beat egg and 2 tablespoons cold water in a shallow bowl. Combine breadcrumbs and Moroccan seasoning on a plate. Coat fish, 1 piece at a time, in flour. Dip into egg, then breadcrumb mixture, gently pressing crumbs on with your fingertips to secure. Place on a large plate.

3. Preheat oven to 200°C. Spray both sides fish and lavash bread with oil and place on separate baking trays. Bake lavash bread for 5 minutes or until toasted. Remove from oven and set aside. Bake fish for 10 minutes or until golden and cooked through.

4. Serve fish with tomato salad, toasted lavash and lemon wedges.

Notes

Tip: Any firm-fleshed fish with minimal bones is suitable for this recipe. Try barramundi, flathead or snapper.

Note 1: Moroccan seasoning is a mild spice blend, great with fish, lamb or chicken.

Note 2: Known as boneless fillet in NSW and flake in other states, the flesh of small sharks is moist, firm to eat, mild and boneless. It is suitable for most cooking methods. Look for firm, white-pinkish flesh, no brown markings and without water oozing.

Source
Super Food Ideas - April 2006, Page 35
Recipe by Dixie Elliott

Moroccan Fish Recipe - Moroccan Fish Bastila (Pastilla) - Moroccan spiced fish with ginger mash

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Moroccan eggs recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan eggs Recipe. Enjoy cooking tasty Arabic food and learn how to make an easy Moroccan eggs... enjoy  the Moroccan cuisine. 

Ingredients (serves 4)

1 tbs olive oil, plus extra to drizzle
4 eggs
2 tbs dukkah (see note)
4 slices Turkish bread, split, toasted
1/2 cup (130g) hummus
1/2 red onion, sliced
1/3 cup mint leaves
Tomato chutney, to serve

Method

1. Heat the oil in a large non-stick frypan over medium-high heat. Crack the eggs into the pan and cook for 30 seconds or until the whites start to firm, then sprinkle 2 teaspoons dukkah over each egg. Cover pan loosely and cook the eggs for a further minute for runny yolks, or until cooked to your liking.

   2. Meanwhile, thickly spread toast with hummus and place on warm plates. Top with the eggs, drizzle with a little extra oil and scatter over the sliced onion and mint leaves. Serve topped with chutney.

Notes
Dukkah is an Egyptian spice, nut and seed blend, available from Middle Eastern and gourmet food shops.

Source
delicious. - February 2007, Page 82
Recipe by Valli Little

Chakchouka Recipe - Moroccan Spiced Olives Recipe - Moroccan aubergine & chickpea salad

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Moroccan spiced chicken on chickpea and pumpkin salad

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan spiced chicken on chickpea and pumpkin salad Recipe. Enjoy cooking tasty Arabic food and learn how to make Moroccan spiced chicken on chickpea and pumpkin salad... enjoy  the Moroccan cuisine.

Preparation Time 45 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

4 small (about 700g) chicken breast fi llets
1 tsp cumin seeds, crushed
1 tsp sweet paprika
1 tsp ground coriander
1/2 tsp ground cinnamon
2 tbs olive oil
500g butternut pumpkin, seeded, peeled, cut into 2cm pieces
500g frozen broad beans
400g can chickpeas, rinsed, drained
1 bunch coriander, leaves picked
1/2 cup round mint leaves
1 tbs lemon juice

Method

1. Preheat oven to 200°C. Combine the chicken, cumin, paprika, ground coriander, cinnamon and half the oil in a large bowl. Cover and set aside for 15 minutes.

2. Place the pumpkin on an oven tray and drizzle with half the remaining oil. Season with salt and pepper. Bake in oven for 20 minutes or until golden and tender.

3. Cook the broad beans in boiling water for 3 minutes or until tender. Refresh under cold running water. Drain and peel.

4. Heat a frying pan over medium-high heat. Add the chicken and cook for 3-4 minutes each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 minute to rest.

5. Place the pumpkin, broad beans, chickpeas, coriander and mint in a large bowl. Drizzle with lemon juice and remaining oil. Gently toss to combine.

6. Place the salad among serving plates. Top with chicken to serve.

Source
Notebook: - February 2008, Page 139
Recipe by Sarah Hobbs 

Spicy Moroccan rice - Chicken tagine with preserved lemon - Moroccan spiced chicken with lemon potatoes and tomatoes

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Moroccan spiced chicken with lemon potatoes and tomatoes

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan spiced chicken with lemon potatoes and tomatoes Recipe. Enjoy cooking tasty Arabic food and learn how to make Moroccan spiced chicken with lemon potatoes and tomatoes.

Ingredients (serves 4)

6 Sebago potatoes, peeled, cut into wedges
4 large Roma tomatoes, quartered
2 lemons, rind finely grated, juiced
2 teaspoons salt flakes
1 tablespoon olive oil
2 x 1.2kg chickens
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons sweet paprika
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
2 garlic cloves, crushed
rocket leaves, to serve

Method

1. Preheat oven to 180°C. Place potatoes, tomatoes, lemon rind, salt flakes and oil in a large dish. Gently toss vegetables to coat. Place potatoes in a large roasting pan. Roast for 40 minutes. Add tomatoes and roast for 20 minutes or until potatoes are golden and tomatoes are tender.

2. Meanwhile, rinse and pat dry chickens. Cut along sides of backbone. Remove bone. Place chickens on benchtop. Gently apply pressure to breastbone to flatten chicken. Place chickens in a large roasting pan.

3. Heat a non-stick frying pan over medium heat. Add spices and cook, stirring, for 1 to 2 minutes or until fragrant. Transfer to a bowl with 1/4 cup lemon juice and garlic. Mix well. Rub spice mixture over chickens.

4. Roast chickens for 40 minutes or until cooked. Cut 1 chicken into 4. Serve with lemon potatoes, tomatoes and rocket. Reserve remaining chicken for recipe 2 (below). Leftovers Remove meat from reserved chicken and shred. Keep in an airtight container in the fridge for up to 2 days.

Source
Super Food Ideas - June 2005, Page 23
Recipe by Emma Braz

Spicy Chicken Shawarma Salad Recipe - Moroccan chicken rissoles - Easy Moroccan chicken tagine recipe

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Chicken biryani recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chicken biryani Recipe. Enjoy cooking tasty Arabic food and learn how to make Chicken biryani.

Biryani, biriani, or beriani (Nastaliq script: بریانی) is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā(n) (بریان) which means "fried" or "roasted".

Biryani was brought to the Indian Subcontinent by Muslim travelers and merchants. Local variants of this dish are not only popular in South Asia but also in Arabia and within various South Asian communities in Western countries.

Equipment
Our Chicken biriyani recipe is a great simple meal for winter weeknights.

Ingredients (serves 4)

1 tablespoon vegetable oil
500g chicken thigh fillets, trimmed, quartered
1 medium brown onion, halved, thinly sliced
1 garlic clove, crushed
2cm piece ginger, peeled, finely grated
1/3 cup balti curry paste
1 1/2 cups basmati rice
1 cinnamon stick
2 cups Gravox Real chicken stock
1 cup thick plain yoghurt
1 Lebanese cucumber, deseeded, grated
1/2 teaspoon ground cumin
Toasted flaked almonds and fresh coriander leaves, to serve

Method

1. Heat oil in a heavy-based saucepan over medium-high heat. Cook chicken, turning, for 5 minutes or until browned. Transfer to a plate. Cook onion, garlic and ginger for 2 to 3 minutes or until onion has softened. Add curry paste. Cook for 1 minute or until fragrant. Add rice. Stir to coat.

2. Add cinnamon, stock and 1 cup cold water. Bring to the boil. Return chicken to pan. Reduce heat to low. Cover. Cook for 20 minutes or until rice is tender and chicken cooked through. Remove cinnamon. Discard.

3. Combine yoghurt, cucumber and cumin in a bowl. Sprinkle biriyani with almonds and coriander. Serve with yoghurt mixture.

Source
Super Food Ideas - July 2009, Page 59
Recipe by Reader recipe

 Iraqi Biryani Recipe - Chicken and Vegetables Rice Recipe - Machboos

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Moroccan chicken rissoles

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan chicken rissoles Recipe. Enjoy cooking tasty Arabic food and learn how to make Moroccan chicken rissoles.
 

Ingredients (serves 4)

1/3 cup couscous
1/2 cup boiling water
750g chicken mince
1/3 cup currants
3 teaspoons Moroccan seasoning
1/3 cup flat-leaf parsley leaves, finely chopped
olive oil cooking spray
1 1/4 cups tabouli (see note)
Lebanese bread, to serve

Method

1. Place couscous in a large, heatproof bowl. Pour over boiling water. Stir with a fork to combine. Cover and stand for 5 minutes or until water is absorbed. Stir with a fork to separate grains. Allow to cool.

2. Add mince, currants, seasoning and parsley to couscous. Season with salt and pepper. Using clean hands, mix until well combined. Using 1/4 cup mixture at a time, roll mixture into 16 balls. Flatten slightly. Place rissoles on a plate. Cover and refrigerate for 30 minutes, if time permits.

3. Preheat a greased barbecue plate on medium-low heat. Spray both sides rissoles with oil. Cook, turning occasionally, for 12 to 15 minutes or until cooked through. Serve with tabouli and bread.

Notes
- Tabouli is available from the deli section of the supermarket.

Source
Super Food Ideas - February 2007, Page 70
Recipe by Jenny Fanshaw

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Lebanese rice and noodles

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese rice and noodles Recipe. Enjoy cooking tasty Arabic food and learn how to make vegetarian dish of Lebanese rice and noodles.

Ingredients (serves 4)

1/2 cup white long-grain rice
1/2 x 250g packet dried rice vermicelli noodles, coarsely broken
1 small red onion, finely chopped
2 large tomatoes, finely chopped
1/3 cup toasted pine nuts
1/2 cup chopped fresh flat-leaf parsley leaves
1/4 cup lemon juice
2 garlic cloves, crushed
1 tablespoon olive oil

Method

1.  Cook rice in a large saucepan of boiling water for 8 to 10 minutes or until just tender. Remove from heat. Add noodles. Stand for 2 minutes or until noodles are softened. Drain. Refresh under cold water. Drain. Cool.

2. Place onion, tomato, pine nuts, parsley and rice mixture in a large bowl. Whisk lemon juice, garlic and oil together in a jug. Add to bowl. Season with salt and pepper. Toss to combine. Serve.

Notes
- Serve with grilled lamb chops or roast chicken.
- Assemble salad up to 2 hours before serving.

Source
Super Food Ideas - November 2008, Page 25
Recipe by Kim Coverdale  

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Lebanese fruit salad

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese fruit salad Recipe. Enjoy cooking tasty Arabic food and learn how to make healthy dish of Lebanese fruit salad.

Ingredients (serves 4)

1 apple, core removed, diced
1 pear, core removed, diced
1 peach, stone removed, diced
1/3 cup dried apricots, chopped
1/3 cup dried figs, chopped
1/4 cup flaked almonds
1/4 cup shelled pistachio nuts
1 small lemon, rind finely grated
1 pinch ground cloves
1/2 teaspoon vanilla extract
1/2 cup apple juice
1 teaspoon rosewater essence
vanilla ice-cream, to serve

Topping
1 tablespoon sugar
2 tablespoons shelled pistachio nuts, chopped
1 tablespoon cinnamon

Method

1. Combine apple, pear, peach, apricots, figs and nuts in a large bowl. Mix well.

2.  Add rind, cloves, vanilla, juice and rosewater to fruit mixture. Mix well to combine. Divide between 4 bowls. Top with ice-cream.

3. Make topping Combine sugar, nuts and cinnamon. Sprinkle over ice-cream. Serve.

Source
Super Food Ideas - May 2004, Page 24
Recipe by Sweaney Family

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Saffron-Laced Moroccan Tagine

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Saffron-Laced Moroccan Tagine Recipe. Enjoy cooking tasty Arabic food and learn how to make healthy dish of Saffron-Laced Moroccan Tagine.

In this stew, the vegetables are cut large for satisfying texture (and less chopping!). Serve the tagine over brown rice, couscous, quinoa or another steamed grain.

Ingredient list

6 Servings

2 Tbs. olive oil
2 medium-sized onions, finely chopped (about 2 cups)
1 green bell pepper, cut into 1/4-inch-wide strips
1 28-oz. can whole tomatoes, drained and chopped
2 celery stalks, cut into 1-inch pieces (about 1 cup)
Large pinch saffron threads
1 15-oz. can chickpeas, drained and rinsed
2 small turnips (about 1/2 lb.), peeled and quartered
2 medium-sized carrots (about 1/2 lb.), peeled, halved and cut into chunks
1 tsp. salt
1/4  tsp. ground black pepper
1 small zucchini, cut into large chunks
Spiced Cilantro Dressing (recipe follows)

Directions

1. Heat oil in 4-qt. Dutch oven over medium-low heat. Add onions and bell pepper, and cook 10 minutes, stirring often, or until onions are softened. Stir in tomatoes, celery, 1 cup water and saffron. Cover, and bring to a boil. Reduce heat, and simmer, partially covered, 10 minutes.

2. Stir in chickpeas, turnips, carrots, salt and pepper. Simmer, partially covered, 20 minutes.

3. Add zucchini, and simmer 10 minutes more. Season to taste with salt and pepper, if necessary.

4. Serve with spoonfuls of Spiced Cilantro Dressing.

Nutritional Information
Per SERVING:

Calories 1976
Protein 6g
Total Fat     5.5g
Saturated Fat 1g
Carbs 33g
Sodium 690mg
Fiber 8g
Sugar 7g
Vegetarian Times Issue: September 1, 2005   p.60

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How to Use & Care for a Tagine

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to read about How to Use & Care for a Tagine. Enjoy cooking tasty Arabic food and learn How to Use & Care for a Tagine. 

What is a tagine?

Tagine is the Moroccan word that refers to both the unique glazed earthenware vessel with a distinctive conical lid and also the food prepared in it.

Traditionally used by nomads as portable ovens over charcoal braziers for making stews, usually containing meat, the tagine is used for both cooking and serving, but care should be taken to protect your table when using the tagine as a serving dish as the base will be very hot. 

The basics of using a tagine

1. Learn the history and special features of the tajine. Terra-cotta cooking vessels with an unusual conical lid, tagines are used by the nomadic Berber of Morocco and North Africa. Food cooked in a tagine, ordinarily stews containing lamb, chicken or fish, is also called tagine. The tagine cooks with little fluid, water being scare for desert nomads. There are both cooking and serving versions of the tagine. The cooking tagine is traditionally heated by charcoal, although modern versions, some with cast iron bottoms, are marketed for Western kitchens. Traditional, unglazed terra-cotta tagines can be heated over a diffused gas flame; they should be washed by hand in soapy warm water. Unglazed tagines come in many sizes; after frequent use they give the food an earthy taste highly prized by many in North Africa. A glazed tagine can be heated in the oven and washed in a dishwasher. The colorfully decorated, glazed serving tagines are not intended for cooking.

2. Understand how a tajine cooks food. Circulating steam condenses inside the conical lid of a tagine. Simmering food slowly in circulating steam, sometimes for hours, helps keep it from drying out and infuses it with oils and spices. Cheap cuts of meat are made tender by the lengthy simmering. Some recipes call for the meat to be browned first.

3. Season your tajine for its first use. To prepare a new unglazed tagine, begin by soaking it in water for one to two hours. Then rub olive oil around the base and inside the lid. Put the tagine in a cold oven and heat the oven to 350 degrees Fahrenheit. After two hours take the tagine out of the oven. Let it cool. Wash it with warm soapy water. Coat the inside with olive oil before you store it.

4 Find tagine recipes: Moroccan Lamb Tagine with Honey and Apricots, Fast Chicken Tagine, Lamb Tagine with Artichokes & Lemon.

5 Cook your food in a tajine. Do not put a tagine over high heat; it can crack. Layer your ingredients.

Begin with the meat, onions, oil and seasonings. Meat is not ordinarily browned before cooking, instead it is cooked with onions until the onions are tender but now browned. This allows seasonings to better penetrate the meat.

Add water or stock. Add vegetables after the meat is tender and well seasoned. The food is done when the liquid is reduced and both the meat and vegetables are tender.
Cooking in a tajine is a form of slow cooking. How long you cook a dish depends on what kind of meat you use. Tough cuts of goat take the longest. How long you cook lamb or beef depends on the cut of meat. Chicken takes less time. Fish cooks fastest of all.
Cooking times will range from 45 minutes to two and a half hours, depending on the kind of meat and the cut. A loin cut will cook faster than one from the flank or rump. Recipes usually call for cooking times of an hour to an hour and a half. Add vegetables with half hour or less of cooking time remaining, depending on the vegetables and how soft you want them. 

How to Clean & Care for a Tagine

Always cool the tagine for a short time before soaking or washing in hot soapy water. Do NOT PLUNGE the tagine, while hot, into cold water as thermal shock damage to the enamel may occur.

Wipe over the whole lid with a hot soapy cloth paying particular attention to the unglazed rim – this should be cleaned after each use to prevent any build up of grease.

Nylon or other soft abrasive pads and brushes can be used to remove stubborn residues. DO NOT USE metallic pads or harsh abrasive cleaning agents, such as bleach, as it will damage the enamel.

If there are sever food residues, soak the tagine in hot water for 15-20 minutes, then wash in the usual way. Repeat if needed.

Always dry the lid and based thoroughly. Lay the lid on it’s side for a short while to ensure the rim is completely dry, Never store them away still damp. Store in a dry cupboard or airy space with the lid in an upright position to avoid damage.

Black enamel cooking surfaces will, over time, produce a patina (a brownish film). Do NOT attempt to clean this off as it enhances the cooking performance and food release from the surface.

Both the base and lid are dishwasher safe. Always allow the cycle to complete before opening the door. An incomplete cycle retains moisture in the machine and over time damage may occur to the surface, particularly if the enamel is damaged.

Le Creuset Tagines & Emile Henry Tagines

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Easy Salad Recipes: Moroccan lamb & feta salad recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Easy Moroccan lamb & feta salad Recipe. Enjoy cooking tasty Arabic food and learn how to make Easy Moroccan lamb & feta salad. Fantastic salad, great on it's own or as a side to BBQ dinner!!!. 

Preparation Time 10 minutes
Cooking Time 10 minutes

Ingredients (serves 4)

2 tbs olive oil
1/2 tsp ground coriander
1/2 tsp ground cumin
Salt & freshly ground black pepper
2 (about 500g) lamb eye of loin (backstrap)
125g (1/2 cup) S&W Whole Egg Mayonnaise
1 garlic clove, crushed
2 tbs chopped fresh continental parsley
2 tbs fresh lime juice
1-2 small red birdseye chillies, deseeded, finely chopped
120g mixed salad leaves
150g feta, crumbled
1/2 small red onion, thinly sliced
55g (1/3 cup) pitted black olives, quartered
Fresh mint leaves, to serve

Method

Combine the oil, coriander and cumin in a small bowl. Season with salt and pepper. Place the lamb in a shallow glass or ceramic dish and pour over the coriander mixture. Turn the lamb to coat. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.

Meanwhile, combine the mayonnaise, garlic, parsley, lime juice and chilli in a small bowl. Cover with plastic wrap and place in the fridge until ready to serve.

Preheat a barbecue or chargrill pan on high. Pat the lamb gently with paper towel to remove any excess oil. Cook on preheated grill for 4 minutes each side for medium-rare or until cooked to your liking. Transfer to a warm plate, cover with foil and set aside for 10 minutes to rest.

Place the salad leaves in a serving bowl. Add the feta, onion and olives, and gently toss until just combined. Thinly slice the lamb across the grain and arrange on the salad. Top with a dollop of the mayonnaise and sprinkle with mint leaves to serve.

Source
Good Taste - January 2006, Page 63
Recipe by Tracy Rutherford

Moroccan aubergine & chickpea salad - Moroccan Carrot Salad - Couscous and cranberry salad

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Easy Chicken Recipe: Moroccan-style Roast Chicken Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Easy Moroccan-style Roast Chicken Recipe. Enjoy cooking tasty Arabic food and learn how to make Easy Moroccan-style Roast Chicken... tender and juicy. 

Ingredients (serves 4)

1/2 cup couscous
3/4 cup chicken stock
1/4 cup olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1/2 teaspoon ground coriander
1 1/2 teaspoons ground cumin
6 (120g) fresh or dried dates, pitted, roughly chopped
1/4 cup pistachio nuts, roughly chopped
1 cinnamon stick
1.8kg whole chicken, rinsed, patted dry
1 tablespoon honey
1/4 teaspoon ground cinnamon
roast pumpkin and baby spinach, to serve

Method

Preheat oven to 200°C. Place couscous in a heatproof bowl. Heat stock in a microwave-safe jug for 1 to 2 minutes on HIGH (100%) or until boiling. Pour over couscous. Stir to combine. Cover and set aside for 3 minutes. Stir with a fork to separate grains. Stir in 1 tablespoon oil. Allow to cool completely.

Heat 1 tablespoon oil in a frying pan over medium heat. Add onion and garlic. Cook for 3 minutes or until soft. Stir in coriander and 1 teaspoon cumin and cook for 1 minute. Add dates and cook for 2 minutes or until tender.

Add date mixture, pistachios and salt and pepper to couscous. Spoon couscous mixture and cinnamon stick into chicken cavity. Tie legs together with kitchen string. Place, breast side up, on rack in roasting pan. Whisk honey, ground cinnamon, salt and pepper, remaining cumin and oil, in a jug. Brush over chicken.

Roast chicken, basting every 20 minutes with remaining honey mixture, for 1 hour or until juices run clear when thigh pierced with a skewer. Stand, covered, for 10 minutes. Serve with pumpkin and spinach.

Source
Super Food Ideas - July 2005, Page 75
Recipe by Annette Forrest

Fast Chicken Tagine Recipe - Easy Moroccan chicken tagine recipe - Quick Tagine-Style Chicken Recipe

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Crab Cooked in Coconut Milk

Ginataan, is a Filipino term which refers to food cooked with gata - the Filipino word for coconut milk. Literally translated, ginataan means "done with coconut milk". Due to the general nature of the term, it can refer to a number of different dishes, each called ginataan, but this time our recipe is Ginataang Alimasag or Crab cooked in Coconut milk.

Ingredients and cooking procedure after the jump.

Ingredients:

* 6 medium size of Crab

* Squash

* Squash Flower / Bulaklak ng Kalabasa

* Yardlong Beans/Sitaw

* Spinach

* Coconut milk, 1 whole coconut

* Garlic

* Onions

* Chillis

* Fish Sauce

Cooking Procedure:

* Saute' garlic and onions, add fish sauce and coconut milk

* Let it boil then add the crabs

* Once the crab turned orange color, add the squash,  squash flowers and the spinach

* Let it cook for few minutes and turn off the fire and add the chillis.

* Please make sure that the vegetables are half cooked, overcooked veggies don't taste well.

This recipe is very easy to do and serves 6 people.  Eat it with steamed rice.

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