3 Tips on Diet Foods and Recipes

Have you ever subscribed to the best food weight loss publications and have almost rented all the books which contained diet foods and recipes and have visited the markets in the hope of getting the best diet foods and recipes. Shopping for the foods may take more time because you have to carefully go over all the foodstuff tags. Even if you are a nourishment weight loss specialist, you cannot be positive that you are consuming the right material?


Specialists have exposed tips on diet foods and recipes sins and how you can keep away from them.. These tips are described as follows:


Tip #1: Don't take for granted that what you consume and drink is good and sufficient.


People have a tendency to think and act on what they study. For example, just for the reason that a label said something actually fit, does not precisely mean that it includes the nutrients you necessitate.

Looking further than what the diet foods and recipes may contain is really what should be your main concern. Eating foodstuffs that have undergone processing, can not take the place of new veggies that you make ready yourself. There are certain ingredients that are wasted for the duration of the processing. Fruit juices are not as good as consuming entire fruits. Even if they declare to be 100% untouched, these juices do not include as much ingredients as fresh fruits do.

Tip #2: Over-eating and Under-eating is a bad habit.


These are two different situations in diet foods and recipes weight loss plans. Even if they are very much opposing to one another, they are very much associated. Consuming large amount of food even if you have adhered to all the low-fat and low-carbohydrates diets may still not be a good weight loss application for you.

Not eating adequate food will also result in weight increase because it will manipulate your insulin levels encouraging storage of fats by your system. Hence, it is highly recommended that instead of putting much stress on diet foods and recipes, one should eats about 5-6 light servings of food a day instead of eating 3 large ones.

Tip #3: Several supplements should only be used after advice of a doctor


Vitamins are add-on and we call them supplements. They can be an element of your diet foods and recipes weight loss plan but should not be taken in very excess quantity. The supplements are needed if you don't get nourishment from the foods. These should be approved by a doctor and should not be requested from just about anybody which includes the sales person in the neighboring pharmacy.


Proper diet foods and recipes have been in constant public interest all these years. A lot of negligence has been made by quite a few people due to the shortage of proper advices from genuine experts. This can now be easily concluded that weight loss program is not identical for everybody. What is suitable for you may not be good for your mother. Moral of the story, recommendation of dependable health experts should be your first footstep in finding the best diet foods and recipes.

Chicken Kabouli Interior Style Recipe


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

Preparation time : 25 minutes
Cooking time : 45 minutes

Serves: 5 persons

Ingredients

1 whole chicken, washed
½ teaspoon salt
3 tablespoons omani mixed spicess
3 tablespoons ghee
3 medium onions or 375 g, chopped
3 cloves garlic, crushed
3 cubes MAGGI® Chicken Bouillon
4½ cups water or 1125 ml
2½ cups basmati rice or 500 g, washed and drained

Preparation

Place chicken in oven tray, season with salt and 1 tablespoon of Omani mix spices reserve 2 tablespoons. Place in a 200°C oven for 45 minutes or until chicken is cooked and becomes red in color. Remove from oven and set aside.

Meanwhile, heat the ghee in a large saucepan, add and cook onions for 5-6 minutes or until they become golden brown in color. Add the remaining 2 tablespoons of Omani mix spices and garlic. Stir then add MAGGI® Chicken Bouillon cubes and water. Bring to boil then add the rice. Stir, cover and simmer over low heat for 25 minutes or until rice is cooked.

Serve the rice in a plate and top it with the roasted chicken. Garnish with fried nuts and fried almond.

Cooking tips : Sprinkle 1½ teaspoon saffron soaked in ¼ cup or 60ml rose water on the rice after it’s cooked. (optional)

Serving tips : Serve with this dish Dakous sauce.

Nutritional Information:

Fats : 39.00 g
Protein : 47.00 g
Carbohydrate : 94.00 g
Energy : 922.00 Kcal

More Arabic Food Recipes:

Tabbouleh with Chicken and Red Pepper
Chicken Shawarma
Brick Chicken with Apricot Couscous
Mutafaya
Lebanese Chicken and Potatoes
Fast Chicken Tagine

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Mutafaya Recipe - How to Make Mutafaya


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

Preparation time :     20 minutes
Cooking time :     25 minutes

Serves: 7 persons

Ingredients

For the fish marinade:
1 kg king fish, deirek, cut into thick slices
Lemon juice, one piece only
Pinch of salt
1 teaspoon ground cumin
3 tablespoons adeny chili mixture, (Adeny besbas)

For the sauce:
4 tablespoons vegetable oil
2 medium potatoes or 500 g, cut into medium fingers
2 medium onions or 250 g, cut into thin slices
3 cloves garlic, crushed
2 tablespoons coriander leaves, chopped
3 small green chili peppers, (green besbas)
1 teaspoon ground cumin
1 teaspoon curry powder
1 tablespoon tomato paste
3 medium tomatoes or 450 g, chopped
1 cube MAGGI® Chicken Bouillon
½ cup adeny chili mixture or 125 ml, (Adeny besbas)
1½ cups water or 375 ml

Preparation

Combine fish, lemon juice, salt, and cumin powder and adeny chili mixture. Marinate for 10 minutes.

Heat oil in a large non-stick deep frying pan, add and fry fish from both sides for 6 minutes or until fish is cooked. Remove the fish and set aside.

At the same oil, add potatoes. Stir and cook for 5 minutes then add onions and garlic, stir for another 3 minutes then add coriander, green chili, cumin powder, curry powder, tomato paste, tomatoes, MAGGI® Chicken Bouillon cube adeny chili mixture and water. Stir and bring to boil.

Simmer over low heat for 10 minutes or until potato is cooked.

Add the fried fish. Stir gently then serve.

Serve with cooked rice.

Nutritional Information:

Fats :     9.60 g
Protein :     32.00 g
Carbohydrate :     21.00 g
Energy :     301.00 Kcal

More Arabic Food Recipes:

Moroccan fish with salad
Middle Eastern style baked fish with couscous
Grilled Fish Kofta in Spicy Sauce
Moroccan spiced fish with ginger mash
Chicken and Sausage Couscous
Brick Chicken with Apricot Couscous

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How to Make Kuih Lapis (Steamed Layer Cake)



Kuih Lapis, Kueh Lapis Recipe. Tasty Asian Dessert. Easy Steps.


Ingredients :

230g rice flour
45g corn starch
840 ml coconut milk
1/4 tsp salt
1/2 tsp pandan paste
A few drops yellow and red colouring

Note : For this kuih you can use any color or as many layers as you like.

For the syrup

280g castor sugar
250ml water
3 pandan leaves

Directions:

1. Mix the sugar, water and pandan leaves in a saucepan. Bring to a boil until the sugar dissolves completely. Set aside to cool.

2. In a large mixing bowl, mix together rice flour, cornstarch and salt. Add in coconut milk, mix well. Stir in syrup. Strain the batter to ensure it is free from lumps.

3. Divide batter into 3 equal portions. One add in the pandan paste (green), one in yellow coloring and one in red coloring. From each color portion divide into 3 equal portions (this will ensure you will get 9 layers of kueh)

4. Place a greased 8 inch tray in the steamer and heat up for 4–5 minutes.

5. Steam the batter layer by layer. Pour the 1st layer of batter on the heated tray. Cover and steam over medium heat for 2-3 minutes or until set.

6. Follow by the next color and steam for 2-3 minutes and then the next layer.

7. Repeat the steps, alternating the color until all the batter is used up.

8. After the final layer is set, steam over the boiling water until the cake is cooked through, about 25 minutes.

9. Allow the cake to cool before cutting into squares to serve.

How to cook fried Vegetarian Bee Hoon


Chinese style fried vegetarian bee hoon with mixed vegetables and shitake mushrooms. This dish is suitable for vegetarians, personal diet or healthy eating. No garlic, no spring onions, no meat. Just vegetables.


Ingredients for Vegetarian Bee Hoon:
  • 400 g rice vermicelli (beehoon)
  • 200 g bean sprouts, rinsed and drained
  • 20 dried or fresh shitake mushrooms, for dried shitake, soaked till soft, discard the stems and slice the caps
  • 200 g round cabbage, sliced thinly
  • 100 g french beans, sliced into ½ inch
  • 150 g carrots julienned
  • 2½ tablespoons light soy sauce
  • 600 ml vegetable stock
  • 1½ teaspoons salt to meet taste
  • Pepper to taste
  • Vegetable oil for frying
Method:

1. Soften vermicelli in cold water for 15-30 minutes till soft. Drain and set aside.

2. Heat oil in wok over high heat and add shredded mushrooms and carrots and stir-fry until fragrant. Add sliced cabbage, french beans, bean sprouts, soy sauce and vegetable stock. Stir evenly then braise over low heat for 5 minutes.

3. Add vermicelli. Cook until water is absorbed. Season with salt and pepper. Stir continuously to coat all the noodles and incorporate all the vegetables. (Be careful or bee hoon will stick)

4. Use tong or a large pair of chopsticks to toss the vermicelli, so as not to risk breaking it up and making it mush.

5. Serve hot.

Easy Lemon Vanilla Ice Cream



Lemon Vanilla Ice Cream Recipe. Exquisite lemon flavor blended with a hefty vanilla.

Method:

Clean three ripe lemons, squeeze out the juice saving 1/2 cup of strained juice.

Grate the zest from the squeezed lemons and add it to the juice. Mix a two quart batch of the Old Time Vanilla (see recipe) Ice Cream omitting the brown sugar.

Before freezing the ice cream, add the strained lemon juice and add 1cup of granulated sugar.

Mix thoroughly and then age (chill in the refrigerator) for four hours. Now freeze in an ice cream freezer according the the manufacturer’s directions. Enjoy!

Couscous salad with avocado & prawns recipe


The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Couscous salad with avocado & prawns Recipe. Enjoy cooking tasty Arabic food and learn how to make Couscous salad with avocado & prawns.   Half an hour and there you have it - a tasty Middle Eastern dinner.

Preparation Time 15 - 20 minutes
Cooking Time 5 minutes

Ingredients (serves 4)

190g (1 cup) couscous
125ml (1/2 cup) salt-reduced chicken stock
125ml (1/2 cup) water
2 tsp olive oil
2 small Lebanese cucumbers, ends trimmed, finely chopped
2 carrots, peeled, finely chopped
1 red capsicum, halved, deseeded, finely chopped
1 small avocado, halved, stone removed, peeled, thinly sliced
400g peeled cooked prawns, deveined
1/3 cup shredded fresh mint

Dressing
1 tbs finely grated lemon rind
60ml (1/4 cup) fresh lemon juice
2 tbs olive oil

Method

1. Place the couscous in a heatproof bowl. Place the stock and water in a saucepan over medium heat. Bring to the boil. Stir in the oil. Pour the stock mixture over the couscous. Stir to combine. Set aside, covered, for 3 minutes or until the liquid is absorbed. Use a fork to separate grains. Set aside for 5 minutes to cool.
  
2. Meanwhile, to make the dressing, whisk together the lemon rind, lemon juice and oil in a small bowl. Season with salt and pepper.
  
3. Add the cucumber, carrot, capsicum, avocado, prawns and mint to the couscous, and toss to combine.
  
4. Add the dressing and toss to combine. Divide among serving bowls and serve.

Notes
Storage tip: Store capsicum in the crisper or a sealed plastic bag in the fridge for up to one week.

Variations

Pasta salad with salmon & balsamic dressing: Omit the couscous, stock, water, oil and prawns. Omit the lemon rind and lemon juice from the dressing. Reduce the oil in the dressing to 11/2 tbs olive oil. Finely chop the avocado. In step 1, cook 250g dried spiral pasta in a large saucepan of boiling water following packet directions or until al dente. Drain. Set aside to cool. Add 1 1/2 tbs balsamic vinegar to the oil in step 2. Add 1 x 415g can red salmon, drained, skin and bones removed, flaked, to the pasta mixture in step 3. In step 4, add dressing to the salad. Toss to combine. Divide among serving bowls and serve.

Chicken & vegetable noodle salad:
Omit the couscous, stock, water, oil, prawns and mint. Omit the dressing. Peel the cucumber and carrots into ribbons. Thinly slice the capsicum. Cook 300g fresh egg noodles in a saucepan of boiling water for 1-2 minutes or until tender. Rinse under cold running water. Drain. Omit step 1. In step 2, whisk together 1 1/2 tbs sweet chilli sauce, 1 1/2 tbs fresh lime juice, 1 1/2 tbs soy sauce and 1 tbs olive oil. Add 1 bunch coriander, leaves picked, and 200g (2 cups) shredded Woolworths Country Style Roast Chicken to the salad in step 3. In step 4, add the soy sauce mixture to the salad and toss to combine. Divide among serving bowls and serve.

Couscous salad with chickpeas & capsicum: Omit the prawns. Replace the capsicum with 125g (1/2 cup) drained Always Fresh Fire Roasted Marinated Red Pepper Strips (roasted capsicum). Replace the mint with 1/2 cup fresh mint leaves. Add 1 x 400g can chickpeas, rinsed, drained, to the salad in step 3. In step 4, add the dressing to the salad and toss to combine. Divide among serving bowls and serve.

Source
Good Taste - April 2008, Page 39
Recipe by Alison Roberts

More Salad Recipes:

Tabbouleh with Chicken and Red Pepper
Middle Eastern Eggplant Salad
Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce
Middle Eastern Salad Plate
Lebanese fruit salad
Moroccan chicken and potato salad

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Moroccan-spiced lamb triangles recipe


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

Preparation Time 20 minutes
Cooking Time 30 minutes
Makes 20

Ingredients

1 tbs olive oil
1 small brown onion, halved, finely chopped
1 garlic clove, crushed
1 1/2 tbs Middle Eastern spice (harissa) mix (McCormick brand)
250g lamb mince
50g (1/4 cup) finely chopped dried dates
40g (1/4 cup) toasted slivered almonds (Ducks brand)
70g (1/4 cup) natural yoghurt
1/4 cup coarsely chopped fresh coriander
Salt & freshly ground black pepper
20 sheets filo pastry
80g butter, melted
1 tbs caraway seeds

Method

1. Heat the oil in a large frying pan over medium-high heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the spice mix and cook, stirring, for 2 minutes or until fragrant. Add the lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until golden brown. Remove from heat. Add the dates, almonds, yoghurt and coriander, and stir to combine. Taste and season with salt and pepper. Set aside for 15 minutes to cool.
  
2. Place the filo sheets on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 filo sheet with melted butter and fold lengthways into 3 to make a 5cm-wide strip of pastry. Place 1 tbs of the mince mixture on the narrow edge closest to you. Use your fingers to hold the mince in place and fold the bottom right-hand corner over diagonally to cover filling. Continue folding on the diagonal until the end of the pastry strip is reached and a triangle forms. Place on a baking tray. Repeat, with the remaining pastry, melted butter and filling, to make another 19 triangles.
  
3. Preheat oven to 180°C. Brush triangles with any remaining melted butter and sprinkle with caraway seeds. Bake in preheated oven for 15 minutes or until triangles are heated through and pastry is golden brown. Remove from oven.
  
4. Arrange triangles on a large serving platter and serve immediately.

Source
Good Taste - December 2004, Page 170
Recipe by Sarah Hobbs

More Arabic Food Recipes:

Lebanese Olive Pizza
Lebanese Chicken Marinade
Shish Barak with Yoghurt
Beef, feta and green onion rissoles
Chicken biryani recipe
Lamb and Apricot Tagine

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Ketchup

I was having a domestic goddess like day today and made three bottles of this! It's from a Jaime Oliver programme I think.

2 onions
2 tsps fennel seeds
2 heaped tsps coriander seeds
4 cloves
2 thumb size pieces of ginger
4 cloves garlic
2 red chilies
500g ripe tomatoes
handful of fresh basil
1 litre passata
250 ml red wine vinegar
50g brown sugar
12 level tbsp sucralose (splenda)

Chop and sweat the onions with a little olive oil for 15 minutes. Grind the fennel seeds, coriander seeds and cloves with a coffee grinder or pestle and mortar and add to the onions. Chop the ginger, garlic and chili and add. Halve the tomatoes and add with the passata, vinegar, sugar and sweetener. Cut the leaves off the basil and set aside. Chop the stems and add. Simmer uncovered for about 30 minutes. Take off the heat and add the basil. Blend it in batches and sieve. Bottle in sterilised jars.

Note - my kids liked this but much prefered the next batch where I used about 170ml of vinegar instead. I loved the sharper one but it's not so kid friendly.

Japchae (Stir Fried Glass Noodle with Vegetables)



Japchae (Stir Fried Glass Noodle with Vegetables) is one of Korean’s favorite traditional dishes. Japchae can be served with rice and Kimchi, or as a side dish. Photo below is an example on how Japchae, the dish will be like. This awesome recipe is invented by a lady, Korean Chef Maaangchi. Check out her page for the full Japchae recipe and comments.

Full Japchae Recipe.

Olive Oil: An Anti-Aging Agent


Olive oil figures prominently in the Mediterranean diet. Rich in antioxidants and anti-inflammatory monounsaturated fat, it lowers risks of cardiovascular disease, cancer, and age-related cognitive decline in people who include this healthy oil in their diets.

High fat intake is associated with degenerative diseases such as atherosclerosis, diabetes, asthma, colon cancer, and arthritis. But generous use of olive oil can lower rates of these conditions. Comparing olive oil with other fats such as animal fats, hydrogenated fats, and vegetable oils like corn oil dominate, turns up some very interesting data. It turns out that people who use olive oil regularly, especially in place of other fats, have much lower rates of heart disease, atherosclerosis, diabetes, colon cancer, and asthma.

According to the Food and Drug Administration (FDA), consuming about two tablespoons (23 grams) of olive oil a day may reduce your risk of heart disease. You can get the most benefit by substituting olive oil for saturated fats rather than just adding more olive oil to your diet.

Pure, extra virgin olive oil is not only a light and delicate addition to many wonderful dishes, it is one of the most health-promoting types of oils available.

Lebanese Stuffed Grape Leaves Recipe


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

Total Time: 3 hours

Ingredients

1/2 lb ground lamb
1/2 lb Ground beef
2 cups uncooked rice
1 tsp Allspice
1/2 tsp Black pepper
1 Tbs Salt
1 cup Butter; melted
1 large jarrinsed grape leaves; (Orlando is a good brand)

Prepararation

1. Rinse the rice, then drain most not all of the water. Mix in with the meat. Mix in spices, then the butter.

2. Roll the grape leaves. To roll, place a leaf, vein-side-up on a flat surface. Put about a tablespoon of mixture, elongated, near the bottom of the leaf. Then, fold up the bottom around the meat, fold in the sides, and roll up TIGHTLY, folding in any sticking out edges as you go, so you nd up with a very smooth, tightly rolled leaf, about as thick as a cigar.

3. Pack the leaves VERY tightly in a large pot. You'll have a few layers. Cover them with a flat surface, such as a plate or the lid of a smaller pot, to hold the leaves in place. Then on top of that put a bowl. Cover the grape leaves with water, and also fill the bowl with water. Boil for 15 minutes, then simmer for 1? hours. Add a little water as necessary (i.e., if you see no more bubbling).

4. Serve hot or cold. 

More Arabic Food Recipes:

Stuffed Grape Leaves
Warak Enab
Lamb Stuffed Vine Leaves
Syrian Cabbage Rolls (Mihshee Malfoof bi Burghul)
Lamb Stuffed Cabbage Rolls
Stuffed Cabbage
Malfouf  

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Hummus Dip...Two Ways (Regular and Sundried Tomato) Recipe


The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Hummus Dip...Two Ways (Regular and Sundried Tomato) Recipe.  Enjoy Middle Eastern food and learn how to make Hummus Dip...Two Ways (Regular and Sundried Tomato). 

Yield: 6 , Total Time: 20 minutes

Ingredients

1 14-oz cancanned chickpeas; drained and rinsed
1 clove garlic
2 tbsp sesame seed paste (tahini)
2 tbsp lemon juice; freshly squeezed
0.25 tsp ground cumin
1 extra virgin olive oil / water; (for thinning dip)
1 Salt
1 tbsp sundried tomatoes

Preparation

Garnish:
paprika
olive oil
fresh flat leaf parsley,chopped
sundried tomatoes,chopped*
basil*

*(optional...only if you are doing the sundried tomato kind)

Directions:

Drain and rinse the chickpeas. Reserve about 1 TBS of chickpeas for garnish.Add chickpeas to a food processor. Slice garlic(or use a garlic press) and add to chickpeas. I added 2 TBS of sesame seeds, but if you have tahini use that instead. Add the cumin and a pinch or two of kosher salt.

Process till fine.Add lemon juice and pulse a few times. Adjust seasoning. With the motor running add about 2-4 TBS oil. It is at this point, that you can divide the dip in half. If you want to make the sundried tomato kind, take out half of the mixture and set it aside. Otherwise, just leave it all in the food processor and proceed to the next step. With the other half that is still in the food processor, adjust the seasoning.If it still is not thin enough, add some water(about 1 TBS at a time)while the motor is running till you reach your desired consistency..... Remove from the food processor and place in a bowl. Place some reserved chickpeas on top, sprinkle with some paprika, and drizzle some olive oil. Top with some chopped parsley.

To make the sundried tomato hummus:

Use the other half of the hummus (that you reserved) and place it back in the food processor. Add about 1 TBS sundried tomatoes and process till fine. Add some water to thin it out....if you need to. Adjust seasoning. Place in another bowl and top with chopped sundried tomatoes and drizzle some olive oil. Place a sprig or two of basil as a garnish.

More Arabic Food Recipes:

Moroccan hommus dip
Extra-Creamy Hummus
Spicy Hummus: Quick Chickpea Spread
Hummus Ma Lahma
Red Pepper hummus
Hummus Dip 

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Honey Vanilla Ice Cream



Dessert recipe for Honey Vanilla Ice Cream. Homemade ice cream - honey/oatmeal flavor.

Method:

Prepare a 2 qt batch of the Old Time Vanilla mix and then add 1 cup of honey.

Mix thoroughly and set in the refrigerator to age the mix.

While the mix is aging, take 1/2 cup oatmeal and boil for about fifteen minutes in 1 ½ cups of water. Strain the water through a fine strainer and save the water.

The cooked oatmeal can be eaten or discarded.

Add the water to the ice cream mix and let it chill in the refrigerator for three hours.

Freeze in an ice cream freezer according to the manufacturer’s directions.

Syrian Cabbage Rolls (Mihshee Malfoof bi Burghul) Recipe


The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Syrian Cabbage Rolls (Mihshee Malfoof bi Burghul) Recipe.  Enjoy Middle Eastern food and learn how to make Syrian Cabbage Rolls (Mihshee Malfoof bi Burghul). 

Syrian meatless cabbage rolls. Tangy, spicy, and very filling.

Yield: 12 , Total Time: 1 hours

Ingredients

1 medium cabbage
2 1/2 cup chickpeas; cooked
1 cup coarse burghul; - (Bulgar wheat)
2 medium onions; - finely chopped
4 tablespoons Tomato paste
2 tablespoons cilantro; - finely chopped
2 tablespoons Butter
2 tablespoons mint leaves; - finely chopped
1/2 teaspoon Allspice
1/2 teaspoon Cumin
1/8 teaspoon cayenne; as required
1/2 teaspoon Salt; to taste
1/2 teaspoon Black pepper; - to taste
8 cloves garlic; - thin sliced
2 cups Tomato juice

Preparation

Place burghul in a bowl and cover with boiling or hot water and allow to sit for about 20 minutes until the liquid is absorbed and the burghul is partially cooked.

Place cabbage in a pot of boiling water and cook for a few minutes to soften leaves. Remove from water and, with a knife, loosen leaves from the base. If the leaves are still not soft, boil again for a few minutes. When all leaves are cut free, trim the bottom portion of the thick rib from each leave (e.g. about 2 inches in), leaving a large circle that will be used to wrap the filling. Note - if leaves are very large, they may be cut in half before use.

To make filling, place all remaining ingredients, except garlic and tomato juice, in a bowl and thoroughly mix. Place some filling on the wide end of a cabbage leaf and roll, tucking in the ends in the process. Continue until all leaves are finished.

Cover bottom of saucepan with saved cabbage ribs and any extra leaves. Arrange rolls side by side. Sprinkle a little extra salt and add the garlic cloves to the pan. Pour the tomato juice over cabbage rolls. Add a little extra water if needed so that the liquid comes up at least half way up the pan. (Opt. - you may place an inverted plate on top of the cabbage rolls to weight them in the pan. Alternatively, use a tight fitting lid.)

Bring to a boil; then cover and cook tomato juice and enough water to cover plate. Bring to a boil; then cover and cook over medium heat for 50 minutes or until burghul is well done. Serve hot or cold with a little of the tomato sauce from the pan.

Makes about 10 - 12 cabbage rolls; number will vary based on size of leaves and amount of filling used.

Adapted From: Classic Vegetarian Cooking from the Middle East & North Africa

by Habeeb Salloum

Each (1 roll, app 1 cup) serving contains an estimated:

Cals: 158, FatCals: 32, TotFat: 4g
SatFat: 1g, PolyFat: 1g, MonoFat: 2g
Chol: 5mg, Na: 307mg, K: 420mg
TotCarbs: 28g, Fiber: 6g, Sugars: 5g
NetCarbs: 22g, Prot: 6g
 
More Arabic Food Recipes:

Malfouf
Lamb Stuffed Cabbage Rolls
Stuffed Cabbage
Cabbage Rolls with Spicy Vegetables
Stuffed Grape Leaves
Yalanji
  
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