Turkey and Black-Eyed Pea Salad


Having a salad for a main course is perfect, especially for spring and summer. Indulge in this Turkey and Black-Eyed Pea Salad from Food Network Magazine. It's rich in lean protein, tryptophan, vitamin C, B vitamins, iron, and fiber.

Smoked Turkey and Black-Eyed Pea Salad

2 cloves garlic, minced
4 sprigs fresh thyme
4 tbsp extra-virgin olive oil
1 10 oz box frozen black-eyed peas, thawed
1/3 cup sliced bread-and-butter pickles, plus 4 tbsp pickling liquid
8 oz smoked skinless turkey leg, shredded
4 scallions, thinly sliced
1 cup grape tomatoes, halved
10 cups torn arugula
2 stalks celery, chopped (with leaves)
1 tbsp Creole or whole-grain mustard
Kosher salt
Cayenne pepper

Sauté garlic thyme in one tbsp olive oil until fragrant. Add black-eyed peas and two tbsp of pickling liquid, cook until tender. Add turkey, cook for three minutes. Remove from heat then discard thyme. Season turkey and peas with salt and cayenne.

For the dressing, whisk mustard with two tbsp pickling liquid. Season with salt and cayenne to taste before whisking in three tbsp olive oil. Toss with arugula, tomatoes, pickles, and celery. Top with peas and turkey.

Author: Kristine Gonzaga

Shepherds pie filling recipe



Cooking a shepherds pie filling does not always mean you have to make a shepherds pie recipe.

A shepherds pie filling can be served with mashed potatoes on a plate for the whole family to enjoy. It not only tastes fabulous but takes less time to prepare.

This delicious shepherds pie filling recipe is very simple to cook and very nutritious to eat.

Chef uses a combination of vegetables - leeks, onions, carrots, mushrooms and peas all diced small to fit perfectly into the filling.

Leeks, carrots, garlic and onions give a fantastic flavor to the lamb filling.

Chef adds a lamb stock cube, if you can only find liquid stock then use part water part stock for this recipe.

This shepherds pie filling recipe is a great way to get the whole family eating a good hearty and nutritious meal.

Simply follow the recipe below and get cooking.





Ingredients for shepherds pie

500g Lean minced lamb
2 medium Leeks (washed/diced very small)
1 small Onion (diced very small)
5-6 small Carrots (diced very small)
4 large Garlic cloves (minced)
2 Cups/500ml Water
3-5 White mushrooms (diced very small)
1 Lamb stock cube
1 Tbsp Tomato puree
1 tsp Dried thyme
1 tsp Dried parsley
1/2 - 3/4 Cup Frozen Petite pois peas
1 tsp Paprika
Few drops Browning


How to make a shepherds pie filling


Take a large pan drizzle a dash of oil and lightly sweat/fry the leeks and onions until it starts to soften.


Add the garlic, turn down the heat a little stir well and and cook for a few more minutes.



Add the water, carrots, puree, paprika, thyme, parsley, lamb stock cube (crumbled up) and mushrooms.

Stir well bring to the boil then simmer on low for 20 - 30 minutes or until the vegetables have cooked and softened.



Once cooked add the minced lamb.



Place the minced lamb on top of the vegetables and chop at the mince using a spatula.



Stir well and simmer.
Do not be tempted to add more water.

After a few minutes cooking the lamb and stirring, add the green peas.




Simmer with a lid for another 10-2- minutes, stirring occasionally.

Add a few drops of browning for the lovely dark brown color.



Use as a shepherds pie filling or simply serve with fresh creamy mashed potatoes.

Enjoy.


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Saudi Rice with Meat - Meat Zurbian


Enjoy Saudi food recipes and learn how to make the best Saudi Rice with Meat - Meat Zurbian.

Preparation time : 20 minutes
Cooking time : 2 hours
Serves: 6 persons

Ingredients

1 kg lamb, pieces with bones
8 cups water or 2000 ml
2 cubes MAGGI® Chicken Bouillon
2½ cups basmati rice or 500 g, washed and drained
2 tablespoons ghee
3 medium onions or 500 g, finely chopped
1 cup yoghurt or 250 g
2 medium tomatoes or 300 g, finely chopped
¾ teaspoon white ground pepper
¾ teaspoon ground cumin
¾ teaspoon ground coriander
¾ teaspoon ground turmeric
¾ teaspoon ground cardamom
3 cloves garlic, crushed

Preparation
  1. Place lamb pieces and water in a large pot. Bring to boil and remove froth as it appears. Add the MAGGI® Chicken Bouillon cubes, cover and simmer over low heat for 1½ hours or until lamb pieces are cooked.
  2. Remove lamb pieces from the stock, add the rice to stock, which should be around 6 cups or 1500ml, and boil it for 10 minutes or until almost cooked. Drain the rice and set aside.
  3. Heat ghee in a large pot, add and cook the onions, stirring for 5-7 minutes or until golden brown. Add the cooked lamb pieces to the onions and mix carefully.
  4. Combine the yogurt with the tomato, spices and the garlic and pour over the lamb pieces.
  5. Add the cooked rice over the meat mixture, cover and cook over low heat for 25–30 minutes or until the rice is cooked.
  6. Serve on a large serving dish and garnish with fried nuts.
Shish Taouk with White Rice - Chicken and Vegetables Rice Recipe - Rice Boukhari with Meat

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Saudi Milk and Pistachio Candy - Labaniah


Enjoy Saudi food recipes and learn how to make Saudi Milk and Pistachio Candy - Labaniah.

Preparation time : 10 minutes
Cooking time : 15 minutes
Serves: 7 persons

Ingredients
2 cups sugar or 400 g
1 cup water or 250 ml
1 teaspoon lemon juice
1 teaspoon ground cardamom
¼ cup pistachio nuts or 35 g, crushed
3½ cups NIDO Full Cream Milk Powder or 350 g

Preparation
  1. Place sugar, water and lemon juice in a large saucepan. Cook over low heat for 15 minutes or until it turns into a thick syrup. Remove from heat and set aside to cool.
  2. Stir in the cardamom powder and crushed pistachio to the syrup. Add half the quantity of NIDO milk and stir until well combined.
  3. Gradually add the rest of the NIDO milk and stir until a soft dough that is not sticky forms. Add more milk powder if necessary.
  4. Form the dough into small balls.
  5. Serve “Labaniah” balls with NESCAFÉ Instant Coffee.


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All Spiced Up: Pork Tenderloin with Eggplant Relish


Pork tenderloin is a great source of lean protein - experts agree it is just as lean, if not leaner, as chicken breast. In addition to lean protein, pork tenderloin is also loaded with B vitamins and iron. Serve it spiced for a delicious kick like in this Food Network recipe.

Spicy Pork Tenderloin with Eggplant Relish

Relish
3 Hungarian peppers, halved and seeded
1 jalapeno pepper, halved
2 Japanese eggplants
1 bunch scallions
6 cloves garlic, unpeeled

Pork
2 pork tenderloins, cut into 4
1 tsp ground cumin
1 tbsp extra-virgin olive oil
2 tbsps fresh lemon juice
1/2 tsp paprika
2 tbsps parsley, chopped
salt and ground pepper

1. Broil vegetables for relish until charred. Cool, peel, and chop vegetables. Squeeze garlic from its skin and toss with the chopped vegetables.

2. Season pork with cumin, salt, and ground pepper. Heat olive oil over medium-high heat then cook pork for six minutes, until golden. Reduce heat and cook for eight minutes more. Set aside.

3. De-glaze pan with lemon juice, add relish, and season with paprika, salt, and pepper. Heat through, then add parsley.

4. Slice pork and serve with eggplant relish as a side.

Author: Kristine Gonzaga

A Healthy Take on Burgers


You need not use meat substitutes or tofu for a healthier burger. With a few changes in ingredients, you can have healthier and authentic-tasting burgers as proven by this Martha Stewart recipe. It is leaner, full of fiber, and rich in vitamins and minerals.

Grilled Burgers and Vegetables on a Bun

Burgers
2 lbs lean ground beef or turkey
1 cup minced basil leaves
1 fresh red chili pepper, minced
1 1/2 tbsp olive oil
salt to taste

Vegetables
2 tbsp olive oil
2 tbsp balsamic vinegar
1 large green zucchini, cut into 1-inch-thick slices
2 medium tomatoes, preferably heirloom or orange, cut into 1-inch-thick slices
1 tablespoon lemon juice
1/2 teaspoon salt

Toasted whole-wheat buns

1. Preheat grill. Combine ingredients for burgers in a mixing bowl. Cover and refrigerate for 10 minutes.
2. Marinate vegetables in olive oil, lemon juice, salt, and vinegar.
3. Divide burger mixture into eight and form a patty with each portion. Grill burgers for two minutes on each side.
4. Grill vegetables until browned on all sides.
5. Assemble burgers by placing a patty on a toasted bun and topping it with grilled vegetables.

Author: Kristine Gonzaga

Rancher's Eggs: A Mex-Tex Take on Brunch


When you have some guests over for brunch, serving something familiar but with a twist is a heart-warming and ingenious gesture. Add interest to your brunch fare with this egg recipe from Martha Stewart. Rich in protein, omega-3, and antioxidants, Rancher's Eggs are sure to please your guests and benefit their health:

Rancher's Eggs

6 large eggs
2 large egg whites
1 tbsp olive oil
1 cup chopped onion
1 cup halved cherry tomatoes
2 jalapeno peppers seeded and chopped
1/4 cup crumbled soft goat cheese
15 ounces black beans, drained and rinsed
Coarse salt and ground pepper

1. Set broiler 4 inches from the heat source and preheat. Beat eggs, egg whites, and parsley together. Season with salt and pepper.
2. Heat olive oil and sauté onions, tomatoes, and jalapeno peppers until softened in oven-proof, nonstick pan. Add egg mixture.
3. Sprinkle eggs with cheese and allow to set over low flame. In another pan, cook beans until heated through and season with salt and pepper.
4. Place frittata under broiler until it is fully set and brown at the edges. Serve frittata in wedges topped with black beans.

Author: Kristine Gonzaga

Marinated Sturgeon with Moroccan Chickpea Salad



Ingredients:

Charmoula
1 tablespoon fennel seeds
2 teaspoons coarsely chopped fresh rosemary
1 teaspoon cumin seeds
1 teaspoon dried crushed red pepper
1 teaspoon whole white peppercorns
1 cup coarsely chopped fresh parsley leaves
1 cup coarsely chopped fresh cilantro leaves
1/3 cup chopped fresh mint
1/4 cup fresh lemon juice
3 garlic cloves, chopped
1 cup olive oil
6 (6- to 7-ounce) sturgeon fillets or steaks

Moroccan salad
2 large red bell peppers
2 flatbreads (such as pita bread)
1 15 1/2-ounce can chickpeas, drained
1 cup diced seeded peeled cucumber
1/2 cup walnuts, toasted, coarsely chopped
1/4 cup raisins
2 tablespoons drained capers
2 tablespoons olive oil

Preparation:

For charmoula:
  1. Combine first 5 ingredients in spice grinder and process until finely ground. Transfer to blender. Add parsley and next 4 ingredients to blender. With blender running, gradually add oil and blend until coarse puree forms. Season to taste with salt. Do ahead Charmoula can be made 1 day ahead. Transfer to bowl and refrigerate. Let stand at room temperature 1 hour before using.
  2. Place fish on large plate. Pour 3/4 cup charmoula over fish, turning to coat. Cover and refrigerate fish at least 1 hour and up to 1 day. Cover and refrigerate remaining charmoula to use as dressing for salad.
For moroccan salad:
  1. Char bell peppers directly over gas flame or in broiler until blackened on all sides.
  2. Transfer to paper bag and seal tightly; let stand 15 minutes. Peel, seed, and chop peppers. Toast flatbreads directly over gas flame or in broiler until crisp and charred in spots on both sides. When cool enough to handle, tear into bite-size pieces.
  3. Preheat oven to 400°F. Place peppers, torn bread pieces, chickpeas, and next 4 ingredients in large bowl. Add 3/4 cup reserved charmoula; toss to coat. Season with salt and pepper.
  4. Heat olive oil in large ovenproof nonstick skillet over medium-high heat. Add fish with marinade still clinging to surface and cook until brown, about 3 minutes per side. Transfer skillet to oven and roast fish until cooked through, about 8 minutes.
  5. Divide Moroccan salad among 6 plates. Top each portion with sturgeon fillet and serve.
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A Salmon For Valentine


Valentine's is the Day of Hearts, so make sure that you give your heart the nourishment it needs with this succulent take on salmon by Giada De Laurentiis. Hearty as a main course, light enough to give you room for dessert, this salmon dish is also rich in omega-3, a fatty acid essential for a healthy heart.

Salmon in Lemon and Caper Sauce

4 salmon fillets
1/4 cup extra-virgin olive oil
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp minced fresh rosemary leaves
2 lemons, sliced into 4 rounds each
1/4 cup lemon juice
1/2 cup white wine
4 tsps capers
4 pcs of aluminum foil

Mix olive oil, salt, pepper, and rosemary. Brush the mixture all over the salmon fillets before placing each fillet on a piece of foil. Top each fillet with lemon juice, wine, capers, and lemon slices. Fold the foil packet over the salmon and seal tightly. Grill packets over a preheated grill pan for 10 minutes. Serve wrapped in foil packets.

Try: Instead of foil, use parchment paper and bake the packets for Salmon en Papillote.

Author: Kristine Gonzaga

Moroccan Spiced Olives Recipe


The Arabic food recipes blog invites you to try an easy Moroccan Spiced Olives appetizer dish. An easy marinade of garlic, lemon, thyme, and a dollop of the North African hot sauce harissa make these green olives memorable. If you can, prepare the olives ahead—they improve with age.

yield: Makes about 2 cups
active time: 15 min
total time: 1 day (includes marinating)

Ingredients:
2 cups green olives (with pits) in brine (10 ounces), such as picholine or Cerignola, lightly smashed to crack open slightly
4 garlic cloves, sliced
1/4 cup extra-virgin olive oil
2 teaspoons tomato paste
1/3 cup water
2 teaspoons harissa (North African spice paste)
3 (4-to 5-inch) thyme sprigs
2 thin lemon slices

Preparation:
  1. Cover olives with water in a small saucepan and bring to a boil, then drain.
  2. Cook garlic in oil in a 10-inch heavy skillet over medium heat until garlic is golden, about 2 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in water, harissa, thyme, and olives and simmer briskly, stirring occasionally, until liquid is thickened and coats olives, about 5 minutes. Remove from heat and stir in lemon slices. Transfer to a shallow dish and marinate, chilled, at least 24 hours.
Moroccan rissoles with minted cucumber salad - Moroccan lamb steaks with fattoush - Moroccan Carrot Salad

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Lamb chops with fruity couscous & mint recipe


Easy and delicious lamb chops with fruity couscous & mint recipe. Enjoy delicious Moroccan recipes and learn how to make lamb chops with fruity couscous & mint.

This Moroccan-style spiced lamb dish is simple enough to do on a weeknight, but also makes a great dish to serve to friends

Preparation time 10 mins
Cook time 6 mins
plus marinating and resting

Ingredients Serves 4

4 lamb chops or leg steaks, trimmed
2 tsp smoked paprika
1 red onion , finely chopped
3 tbsp red wine vinegar
3 tbsp olive oil
200g couscous
5 tbsp pine nuts , toasted
8 dates , stoned and finely chopped
zest and juice 2 lemons
20g pack each mint and flat-leaf parsley , roughly chopped

Method
  1. Place the lamb in a bowl. Sprinkle over the paprika, half the onion, 1 tbsp vinegar and ½ tbsp oil. Season, then set aside.
  2. To make the couscous, boil the kettle and tip the couscous into a heatproof bowl. Stir in the pine nuts, dates, lemon zest and half the juice. Pour over 140ml just-boiled water, push the coucous to the sides of the bowl, cover, then leave to stand for 10 mins.
  3. Heat grill to high. Lift the lamb out of its marinade, grill for 2-3 mins on each side, then rest, wrapped in foil, for 10 mins. Stir half the chopped herbs and some seasoning into the couscous, then add the remaining lemon juice to taste. Mix together the remaining herbs, red onion, vinegar, oil and seasoning to make a herby vinaigrette. Serve the lamb and couscous with the vinaigrette.
Try

MAKE LUNCH FROM DINNER

Make tomorrow's lunch while preparing dinner. Double the date couscous and herby vinaigrette and serve half with lamb, then mix the remaining salad and vinaigrette together with a 410g can chickpeas, drained, 1 cucumber, diced, and 2 tbsp natural yogurt. Pack into lunchboxes and chill overnight.

NUTRITION PER SERVING

635 kcalories, protein 35g, carbohydrate 50g, fat 34 g, saturated fat 11g, fibre 0g, sugar 23g, salt 0.23 g

Recipe from Good Food magazine, January 2009.

Stuffed Baby Zucchini and Vine Leaves with Lamb Chops - Moroccan lamb steaks with fattoush - Lamb skewers recipe

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Lamb tagine with artichokes & lemon recipe


Tasty and easy lamb tagine with artichokes & lemon recipe. Enjoy Moroccan cooking and learn how to make lamb tagine with artichokes & lemon.

Inspired by top restaurants' menus, this is our favourite version of the classic tagine so you can DIY at home.

Ready in 50 minutes

Ingredients (Serves 2)

400g diced lamb shoulder
1 onion , finely chopped
1 garlic clove , crushed
pinch of saffron
¼ tsp ground ginger
1 tbsp olive oil
vegetable stock
squeeze of lemon juice
peel from 1 preserved lemon from a jar, finely chopped
a few artichoke wedges from a jar
2 tbsp each chopped coriander and parsley
couscous to serve

Method
  1. Trim excess fat from the lamb shoulder, put in a pan with the onion, crushed garlic clove, saffron, ground ginger, olive oil and enough vegetable stock to just cover. Cover and simmer for 1 hour 30 minutes, stirring occasionally, until meat is tender, adding splashes of water to keep meat covered. Add a squeeze of lemon juice, the finely chopped peel from the preserved lemon and a few artichoke wedges.
  2. Cook for another 10 minutes then stir in the chopped coriander and parsley. Spoon over couscous to serve.
Recipe from olive magazine, October 2009.

Moroccan Lamb Tagine - moroccan tagine - Easy Moroccan chicken tagine

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A Panzanella Fit For Spring


Spring is just around the corner. No doubt, you are preparing to enjoy the bounties of spring with al fresco dinners and lunches. Include this bright panzanella from blogger Heidi Swanson of 101 Cookbooks in your repertoire for a fresh take on spring salad.

Panzanella

1 lb loaf of day-old, whole wheat bread cut into 1-inch cubes
4 garlic cloves, chopped
1 shallot, chopped
1 tbsp fresh thyme
1/4 cup extra-virgin olive oil
1 bunch asparagus, trimmed and cut into segments
2 cups fresh or frozen peas
4 handfuls of spinach
1/4 cup small basil leaves
salt to taste

Toss the bread with shallot, thyme, salt, garlic, and olive oil until coated then spread it evenly on a baking sheet. Toast the bread until golden.

Heat a dash of olive oil and a splash of water in a pan with a bit of salt. When hot, stir in the asparagus and cook covered for 20 seconds before adding the peas and spinach. Cook until the spinach just starts to wilt.

Mix the toasted bread cubes and the vegetables with all the pan juices in a large bowl. Add the basil leaves and toss again.

Author: Kristine Gonzaga

Butter Chicken Recipe Video (Indian Murgh Makhani)


How to make Butter Chicken - Murgh Makhani

Watch Chefs video recipe so you too can cook some delicious aromatic butter chicken.

Click on the video screen to play this butter chicken video recipe or see Chefs text and picture butter chicken recipe here




Iraqi Biryani Recipe - How to Make Iraqi Biryani


Easy and delicious recipe for Iraqi Biryani. Enjoy Iraqi food cooking and learn how to make tasty dish of Iraqi Biryani.

Preparation time : 35 minutes
Cooking time : 45 minutes

Ingredients

250 g minced lamb
2 tablespoons fresh parsley, finely chopped
2 tablespoons onions, finely chopped
1 cup vegetable oil or 220 g, for deep frying
1 medium potato or 150 g, cut into medium cubes
1 medium carrot or 150 g, cut into medium cubes
1 medium onion or 125 g, sliced
½ cup frozen green peas or 80 g, thawed
1 whole chicken or 800 g, cooked, without bones and shredded
2 tablespoons raisins
¼ teaspoon ground black pepper
Pinch of saffron filaments
½ cup almonds or 75 g, peeled and toasted
2 tablespoons ghee
¾ cup vermicelli or 75 g
2 cups rice or 400 g, washed
2 cubes MAGGI® Chicken Bouillon
1½ teaspoons arabic mixed spicess
4 cups water or 1000 ml

Preparation
  1. In a mixing bowl, combine minced lamb, onion and parsley (season with salt and pepper). Form meat mixture into small balls; place in a baking tray and bake in a preheated oven at 200˚C for 10 minutes or until meat balls are cooked. Remove and set aside.
  2. Meanwhile, deep fry potato and carrot in the hot oil (reserve 2 tablespoons of oil) and set them aside over a kitchen tissue to absorb any excess oil.
  3. In a medium saucepan, heat the reserved oil and sauté onion until its tender then add green peas, shredded chicken meat, raisins, black pepper powder, saffron leaves, almonds, the prepared meat balls potato and carrot. Stir until well combined and set aside (add salt to your taste).
  4. In a medium pot, melt the ghee, add the vermicelli and stir until vermicelli is changed in color to golden brown; Add rice, MAGGI® Chicken Bouillon cubes and spices (add salt if needed). Stir for seconds then add the water and stir constantly to boil. Cover and simmer over a low heat for 20 minutes or until rice is cooked.
  5. Add the prepared meat and vegetable mixture over the rice and mix all carefully with the rice. Cover and cook for another 5 minutes then serve.
Serving tips : Serve with green salad and laban drink.

iraqi maklouba - tashreeb dajaj recipe - Kabsa Recipe

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Grilled Fish Kofta in Spicy Sauce Recipe - How to make Grilled Fish Kofta in Spicy Sauce


Easy recipe for Lebanese Grilled Fish Kofta in Spicy Sauce. Enjoy Lebanese cuisine and learn how to make tasty dish of Grilled Fish Kofta in Spicy Sauce.

Preparation time : 25 minutes
Cooking time : 25 minutes

Ingredients

700 g white fish fillets, skinned and minced
1 small onion or 70 g, chopped
½ cup fresh parsley or 40 g, chopped
¼ teaspoon ground black pepper
1 tablespoon olive oil

For the spicy sauce:
1 small onion or 70 g, sliced
2 cloves garlic, round slices
3 tablespoons coriander leaves, chopped
1 medium green bell pepper or 150 g, sliced
¼ teaspoon white ground pepper
¼ teaspoon ground cinnamon
¼ teaspoon chili powder
¼ teaspoon ground cumin
100 g mushrooms, cleaned and cut into quarters
1 medium tomato or 150 g, diced
1 sachet MAGGI® Bolognaise Mix
3 cups water or 750 ml

Preparation
  1. Put minced fish in a bowl and mix with onions, parsley and black pepper powder.
  2. Divide the mixture into 12 equal portions and shape them into finger shape using your hands. Grill the fish finger with olive oil on medium heat for 5-6 minutes from all sides until is cooked. Set aside.
  3. In a saucepan combine onion, garlic, coriander, green capsicum, spices, mushrooms, tomatoes, MAGGI® Bolognaise Mix and water. Cook over medium heat till boiling then simmer on low heat for 10 minutes.
  4. Gently add cooked fish kofta fingers to the sauce. Simmer on low heat for another 5 minutes then serve.
Serving tips : This dish can be served with mashed potatoes or steamed rice.

Kofta Bil-Siniyah Recipe - Kofta Stew Recipe - Lamb kofta with flatbread

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Kofta Bil-Siniyah Recipe - How to make Kofta Bil-Siniyah


Easy recipe for Lebanese Kofta Bil-Siniyah Recipe. Enjoy Lebanese food cooking and learn how to make delicious dish of Kofta Bil-Siniyah.

Ingredients
500 g lean minced beef
1 small onion or 70 g, chopped
¼ teaspoon ground black pepper
¼ teaspoon ground cinnamon
5 tablespoons fresh parsley, chopped
3 medium potatoes or 600 g, cut into medium round slices
1 medium green bell pepper or 150 g, cut into rings
1 medium onion or 150 g, round sliced
2 medium tomatoes or 300 g, round sliced
2 cups water or 500 ml
2 tablespoons tomato paste
2 cubes MAGGI® Chicken Less Salt Bouillon
¼ teaspoon white ground pepper
¼ teaspoon ground cinnamon
1 tablespoon fresh parsley, chopped for garnishing

Preparation
  1. Combine meat, chopped onion, black pepper, cinnamon powder and parsley in a mixing bowl. Mix well then divide the mixture into 12 meatballs. Flatten meatballs to form patties. Arrange in a 30cm x 24cm baking dish.
  2. Arrange potato slices on top of the meat patties then the onions, bell pepper rings and tomatoes slices.
  3. Put water, tomato paste, MAGGI® Chicken Less Salt Bouillon cubes, white pepper and cinnamon powder in a saucepan. Bring to boil then simmer for 5 minutes with stirring to mix well.
  4. Pour prepared sauce into the oven plate and cover with foil. Bake in a 200˚C oven for 1 hour 30 minutes or until potatoes are tender.
  5. Garnish with chopped parsley and serve.
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Moroccan rissoles with minted cucumber salad


Arabci Food Recipes Blog invites you to try Moroccan rissoles with minted cucumber salad. Make Monday-night cooking fun - get the kids to help you mix and roll these tasty rissoles, then eat them with soft flat bread.

Cooking Time: 30 minutes

Ingredients (serves 4)
500g lean lamb mince
1 zucchini, coarsely grated, excess moisture removed
1 brown onion, coarsely grated
1 garlic clove, crushed
2 tbs currants
2 tsp Woolworths Select Moroccan Seasoning
1/4 cup fresh coriander leaves, chopped
1 egg, lightly whisked
2 tbs vegetable oil
2 Lebanese cucumbers, ends trimmed, thinly sliced diagonally
1 small red onion, halved, thinly sliced
2 tbs mint sauce
70g (1/4 cup) natural yoghurt
1/4 cup fresh coriander leaves, extra
4 pieces Lebanese bread

Method
  1. Place mince, zucchini, onion, garlic, currants, seasoning, coriander and egg in a large bowl. Season with salt and pepper. Use your hands to mix until well combined. Divide into 8 equal portions. Shape each portion into a patty.
  2. Heat the oil in a large non-stick frying pan over medium heat. Add half the patties and cook for 5 minutes each side or until cooked through. Transfer to a plate and cover with foil. Repeat with the remaining patties, reheating the pan between batches.
  3. Meanwhile, combine the cucumber, onion, mint sauce, yoghurt and extra coriander in a bowl. Serve the rissoles with the cucumber salad and bread.
Notes
Cook's tip: To remove excess moisture from the zucchini, use your hands to squeeze the grated zucchini over a bowl.
Serving tip: For a different way to serve, divide rissoles and salad among the Lebanese bread and roll up to enclose.

Source
Good Taste - March 2009, Page 29 - Recipe by Heidi Flett

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Moroccan lamb steaks with fattoush


Easy & delicious recipe for Moroccan lamb steaks with fattoush. Learn how to make the best Moroccan lamb steaks with fattoush.

Ingredients (serves 4)
1 tablespoon olive oil
1 tablespoon Moroccan seasoning
2 tablespoons lemon juice
4 (175g each) lamb leg steaks

Fattoush
2 Lebanese bread rounds olive oil cooking spray
3 medium tomatoes, diced
1 Lebanese cucumber, diced
1 small red onion, halved, thinly sliced
1 small green capsicum, diced
1/4 cup fresh mint leaves, roughly chopped
1/4 cup roughly-chopped fresh flat-leaf parsley leaves
1 tablespoon olive oil
2 tablespoons lemon juice

Method
  1. Combine oil, Moroccan seasoning and lemon juice in a large glass or ceramic dish. Add lamb and turn to coat. Set aside for 10 minutes for flavours to develop.
  2. Make fattoush: Preheat oven to 200°C. Place bread on 2 baking trays. Spray with oil. Bake for 3 to 5 minutes or until golden and crisp. Remove from oven. Combine tomatoes, cucumber, onion, capsicum, mint and parsley in a large bowl. Add oil and lemon juice. Season with salt and pepper. Break bread into pieces. Add to tomato mixture. Toss to combine.
  3. Heat a barbecue plate or chargrill over medium-high heat. Add lamb. Cook for 3 minutes each side for medium or until cooked to your liking.
  4. Serve lamb with fattoush. Fattoush is a Lebanese salad containing toasted bread, parsley and mint.
Notes
Fattoush is a Lebanese salad containing toasted bread, parsley and mint. It's a good way to use slightly stale Lebanese bread.

Source
Super Food Ideas - December 2007, Page 38 - Recipe by Dixie Elliott

Moroccan Lamb Tagine - Moroccan lamb cutlets - Moroccan lamb with apricots, almonds & mint

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Chicken Barbecue For Your Indoor Grill


Suffering from hypertension and missing your usual chicken dish? Chicken breasts are great sources of lean protein and are incredibly cheap. Satisfy your craving for chicken with this versatile substitute. Try this chicken barbecue recipe adapted from Food Network Magazine for chicken breasts that are flavorful, healthy, and perfect for indoor grilling.

Tangy Barbecued Chicken Breasts

4 skinless chicken breast halves
salt and pepper for seasoning

Marinade:
1 cup ketchup
3 tbsp. molasses
3 tbsp. brown sugar
1/2 cup cider vinegar
1 tbsp. dried mustard
1 tbsp. soy sauce
2 tsp. Worcestershire sauce
1 cup water
salt and pepper to taste

1. Simmer together ingredients for marinade until thick.
2. Preheat grill and season chicken breasts with salt and pepper. Grill over direct heat until golden.
3. After grilling, toss chicken breasts with marinade until coated.
4. Grill chicken again and baste occasionally. Take off the heat when glazed.
5. Serve with extra marinade on the side as sauce.

Tip: Slice and skewer grilled chicken pieces on bamboo sticks with mushrooms, peppers, and onions before grilling for the second time for a fun twist. Serve as a main course or appetizer.

Author: Kristine Gonzaga
 
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