Falafel Pita with Tahini Sauce Recipe

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

Switch up your lunch routine with a Falafel Pita with Tahini Sauce. Falafels are made with bulgur, garbanzo beans, herbs, and spices. Serve these Middle Eastern sandwiches with homemade Tahani Sauce inside a pita half with lettuce and roasted red peppers.

Yield: Makes 6 servings (serving size: 1 burger, 2 tablespoons tahini mixture)

Ingredients

2/3 cup bulgur
1 (15-ounce) can garbanzo beans, rinsed and drained
1 large egg white
1/2 cup packed fresh parsley leaves
1/4 cup packed fresh mint leaves
1 garlic clove
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1/4 cup tahini
2 tablespoons fresh lemon juice
1/4 cup water
4 cups torn lettuce
1 cup roasted red peppers
6 (6-inch) pitas

Preparation

Cook bulgur according to package directions; drain and set aside to cool.

In a food processor, combine cooked bulgur, garbanzo beans, egg white, parsley, 1/4 mint, garlic, cayenne pepper, cumin, salt, and pepper.

Form mixture into 6 (approximately 3-inch) patties and place on a large plate. Refrigerate until firm (20 minutes).

Heat olive oil in a large nonstick skillet over medium-high heat. Cook falafel burgers until browned and heated through (3 minutes per side).

Transfer to a plate.

Before serving, whisk together tahini, lemon juice, and water in a medium bowl until light and fluffy.

Divide falafel burgers, tahini mixture, lettuce, and roasted red peppers among pitas and serve.

Ellen Kunes and Frances Largeman-Roth, RD, CarbLovers Diet Cookbook, Health
JANUARY 2012

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Crispy Falafel with Yogurt Dip Recipe

Crispy Falafel with Yogurt Dip Recipe
Photo: Anna Williams

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

Yield: Makes 4 servings

Ingredients

2 15-ounce cans chickpeas, drained and rinsed well
1/4 cup fresh lemon juice
1 shallot or 1/2 small onion, finely diced
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes
3 garlic cloves, minced
2 teaspoons kosher salt
3 tablespoons freshly chopped parsley
1 1/2 cups bread crumbs
2 eggs, whisked
1 1/2 cups plain yogurt
1/8 teaspoon freshly ground pepper
1/4 cup canola oil

Preparation

In a food processor or blender, process the chickpeas, lemon juice, and 1/4 cup of water until almost smooth. Transfer to a large bowl and add the shallot, cumin, red pepper flakes, 2/3 of the garlic, 1 teaspoon of the salt, 2 tablespoons of the parsley, and 1/2 cup of the bread crumbs and mix well. Roll into 16 balls (about 2 inches in diameter) and flatten slightly to form patties.

Place the remaining bread crumbs in a bowl or dish. Dip the falafel patties in the whisked eggs, then roll in the bread crumbs, coating evenly.

Prepare dip: In a medium bowl, combine the yogurt and pepper with the remaining garlic, salt, and parsley. Mix well. Cover and set aside.

Heat half the oil in a large skillet over medium heat. Place 8 of the chickpea patties in the pan and cook until golden brown, about 2 minutes per side. Drain on paper towels. Add the remaining oil, if necessary, and cook the remaining patties. Drain. Serve with the yogurt dip.

If You Don't Have... store-bought bread crumbs, make fresh ones in a food processor. One slice of bread yields about 1/2 cup crumbs.

Kay Chun, Real Simple
SEPTEMBER 2002

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Puff pastry basics

As with the real thing, we found that the following precautions are necessary to avoid lopsided puff pastry and ensure a successful rise. 

• To prepare: thaw frozen pastry on the counter until pliable but still chilled(20 to 30 minutes). Unfold and place with creases opening onto a floured surface like a book set face down. Gently press the creases to make a smooth, even sheet. 
• When using a cookie cutter: dip the cutter periodically in flour so that it does not stick to the dough. Do not twist the cutter to cut. If the layers are pressed together, the dough will not rise evenly. 
• When using a knife: make sure it is sharp, and do not drag it through the dough to cut. A pastry wheel or pizza cutter may also be used. 
• Avoid dripping egg wash down the pastry’s sides. This can seal the dough to the pan and prevent the layers from rising. 
• Avoid rolling over the dough edges with your rolling pin. It can press down the sides. 
• Position your oven rack in the upper third of the oven to bake.

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Protecting non-stick pan surfaces

In many home kitchens space is at a premium, so pans are often stacked for compact storage. But this treatment can scratch a nonstick surface. In past There are several means of protecting nonstick finishes such a slipping sheets of paper towel or the plastic lids from supermarket coffee cans between the pans. Another is before stacking the pans, slide them into large plastic zipper lock bags (the 2 gallon size for 10 inch pans and the 1 gallon size for 8 inch pans). The plastic protects the nonstick surface. 

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Cleaning up vegetable scraps 
Blanching cabbage leaves
Cleaning up spilled oils
Storing Fruits and Vegetables in the Fridge
Simple ways to cook dry beans
10 Random Cooking Tips and Tricks

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Cleaning up vegetable scraps

It is a bad idea to leave vegetable, fruit, and meat trimmings sitting in the garbage pail for too long, as they will begin to break down and smell. To solve this problem, wrap the handles of a plastic grocery bag around the corners of a drawer beneath her work surface and closes the drawer. The bag stays open so that scraps can be swept right in. when she is finished, she simply ties the handles together and disposes of the whole package.

Chef Osama  

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Save and share Cleaning up vegetable scraps

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Blanching cabbage leaves

Need blanched cabbage leaves for a recipe? There is a method that is easier than cutting out the core and separating the leaves prior to their water bath.

1. After trimming the core of the cabbage by about one inch, she screws a corkscrew into the core.

2. The corkscrew acts as a handle by which you can grasp (using a pot holder) the head of cabbage and lowers it into a pot of boiling water for a few seconds at a time.

3. When the outer leaves are softened, pull the head out of the water and trim off the blanched leaves with a pair of tongs. Repeat the process as many times as necessary to get the number of blanched leaves you need. 

Chef Osama  
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Cleaning up spilled oils

Dropping a glass bottle of oil can be quite messy to clean. Most of us usually wipe it off with a cloth, and wash with water and detergent, but still, the grease is always there.

There’s another way to clean the oil slicked floor.
1. Sprinkle a generous amount of flour over the area and wait for the flour to absorb the oil.
2. If there are any glass bits, use brush, if not, a paper towel will do the work. Move the flour around the area to make sure that all the oil has been absorbed.
3. Sweep with a broom and dustpan.
4. Use a window cleaner to wipe away the last traces of oil and flour. 

Chef Osama  

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Storing Fruits and Vegetables in the Fridge

There are three categories for fruits and vegetables when it comes to refrigeration: items that should not be refrigerated, those that should be refrigerated in mild/moderate temperature and those that can be stored in the coolest part of the fridge without damaging the item.

1. Prone to chill damage. The following should not be refrigerated. If you do, they are subject for dehydration, internal browning or internal and external cavity.

• Tropical fruits (mangoes, pineapples – may be refrigerated up to two days only when ripe)
• Avocadoes
• Bananas
• Pickling cucumbers

2. Chill sensitive. These should not be stored below 37 °F.

• Any snap beans
• Berries
• Citrus fruits (grape fruits, oranges, limes)
• Fresh corn on the cob

3. Not prone to chill-damage. These can be stored in the coolest part of the fridge (provided that the temperature does not freeze the item).

• Lettuces
• Other leafy greens
• Apples
• Asparagus
• Broccoli

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Handlng honey and molasses when measuring?

Working on recipes that involve honey and measuring cup takes a long time for the sweet liquid to leave the cup. Try spraying a non-stick cooking spray to the measuring cup before filling it. Pouring the honey would be much easier since the oil from the spray makes the sticky honey slip right out of the cup. 

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Simple ways to cook dry beans

There are two types of beans; the first type is quickly cooked ones like lentil (which doesn’t require soaking in water). The other type is like fava beans (foul) or chick peas which require over night soak in water to rehydrate and make cooking time less, also the soaking method helps us in digestion and to release unwanted gases in our system.

Wash the beans and place in a large sauce pan. Then, add 5 to 1 amount of water. Boil it for 5 minutes. After that, turn off the heat and let it rest for 1to 4 hours.

Wash the beans and cover them with water and add 1 spoon of butter or oil in order to stop the soapy bubbles from appearing. At this stage, you can add some spices like cardamom or bay leaves. Avoid adding any salt or acid like vinegar or lemon.

Boil for 10 minutes, reduce the heat and let it simmer until fully cooked.

1 cup dry beans = 3 cups cooked beans

Chef Osama  

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Tips on Keeping Food Fresh

How To Find Halal Food Products

How To Compare Olive Oils

 

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How to make Pandan Chicken (Ayam Panggang Daun Pandan)

Grilled chicken wrapped in pandan leaves. Marinated chicken soaks up the pandan fragrance as it cooks slowly over the grill.

Recipe for Pandan Chicken:

• 1/2 chicken
• 8-10 large screwpine leaves (pandan leaves)
• 1/2 grated coconut to get 70-140 ml thick coconut milk
• 1 1/2 cm galangal (lengkuas)
• 1/4 tsp pepper
• 1/4 tsp coriander powder (serbuk ketumbar)
• 1/4 tsp fennel (jintan manis)
• 1/2 tsp sugar or to taste
• 1/4 tsp salt or to taste

Method:

1. Pound galangal to get its juice.
2. Mix all the ingredients together except chicken and pandan leaves.
3. Cut chicken into 8-10 suitable-sized pieces.
4. Marinate chicken with coconut milk mixture fir at least 1/2 an hour.
5. Wash and wipe dry screwpine leaves (pandan leaves).
6. Wrap each chicken with a screwpine leaf and staple the ends.
7. Grill both sides of wrapped chicken for 15-20 mins till chicken is cooked.
8. Remove screwpine leaves or serve chicken wrapped in them.

Variations:

• Deep fry wrapped chicken
• Wrap chicken with grease proof papper and deep fry the packets.

Image credit - newiiy

The Restaurant of your Dreams

Building a restaurant of your own is a lot like building a whole new world. This is so because the amount of attention that is to be given may exceed a lot of other processes. This includes the dishes, the recipe, fulfillment of ingredients, the shift system but most of all the resources. If all the systemic matters are all settled then you may be in seeking for your restaurant supply. This team will make sure that you don’t go through stress in fulfilling this matter. There is plenty for you to choose from and the best way to do so is to look through the inventories right away.



The Commercial Kitchen Equipment team is one of the best and more reliable from all around. No matter what amount your purchase be they large or small, you can be sure to have them arrive at your door step when you expect them to. This is a large matter, if you think it is simple because if you have a running store and you need replacement, time matters very much. Hence if you wish to leave it to someone else’s hands, make sure that they are a team that is worth your trust. This team has worked for many years already, making sure that your expectations in rate and quality are met.



The prices are comparable meaning that if you have many options at hand and from all sorts of places then you have to chance to compare them to each other. Read through testimonials and see what past buyers have thought of them. With these elements for you to enjoy and experience you can start right away and work on your shopping list. But if you need help, assistance and guidance the team is more than ready to answer your call and see what they can do for you.

Strawberry Jam Recipe

Photo: Strawberry Jam Recipe

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

Ingredients

1 Kilo strawberry
5 Cups sugar
1 Tbs lemon juice

Method

- Clean strawberries and place in a bowl alternatively with sugar to have several layers (last layer should be sugar).
- Cover with plastic cling and refrigerate for one day.
- Place strawberries with its juices and the lemon juice in a heavy-bottomed pot over medium heat. Bring to a boil then reduce heat and let cook for 5 minutes. Drain strawberries then reduce syrup for 30 minutes.
- Add strawberries, bring to a boil for 10 minutes then remove from heat.
- let cool then pack and seal in sterile jars and refrigerate.

Strawberry jam doneness test:
- Place 1 teaspoon of jam in cold plate in the refrigerator for few minutes, if jelled then it`s done. If not, continue cooking until completely done. 

Chef Osama

More Arabic Food Recipes:

Hazelnuts Basbosa
Yellow coconut dessert
Sesame Cookies (Barazek)
Coffee Butter Buns
Kunafa Nabulsiah Bil-Kishta
Knafeh

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Hazelnuts Basbosa Recipe

Photo: Hazelnuts Basbosa Recipe

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

Ingredients

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

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

Method

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

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

Chef Osama  

More Arabic Food Recipes:

Yellow coconut dessert
Sesame Cookies (Barazek)
Coffee Butter Buns
Kunafa Nabulsiah Bil-Kishta
Knafeh
Knafeh Dough

Save and share Hazelnuts Basbosa Recipe

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Fish Biryani

INGREDIENT:
1 kg rock – cod, salmon or any other fish
1 cup masoor (heaped)
2 cups Basmathi rice
2 cups ground tomato
½ cup tomato pureee
½ cup yoghurt or maas
1 cup fried onion
1½ teaspoon ginger-garlic
4 whole green chilies (slit)
1 tablespoon lemon juice

METHOD:

Marinate fish with basic fish masala.
Bake in pre- heated oven at 220c for 5 minutes.
Set aside.
Soak masoor overnight in cold water.
Boil in salted water until done.
Drain and set aside.
Boil rice in salted water for 5-10 minutes (until half- done)
Drain rice and set aside.
In a large dish, mix tomato puree, yoghurt, onion, ginger garlic, green chilies, lemon juice and all the dry ingredients.
Adjust salt to taste.

Source: Radioislam.co.za

Snicle od soje u rerni (Soy steaks in oven)

Sastojci: 200g snicli od soje, 2 lovorova lista, senf ili kecap, ulje; za sos: 2 kasike sojinog brasna, 6 kasika obicnog brasna, 1 glavica crnog luka (sitno seckanog), 3 cena belog luka (sitno seckanog), 1 kasicica bibera, 1 kasicica vegete, 1 kasika persunovog lista (sitno seckanog), origano, 2 paradajza. za umakanje: kukuruzno brasno.

Priprema: 
1) Snicle potopiti u vodu, i ostaviti nekoliko sati da nabubre (ili ostaviti preko noci).
2) Ocediti i oprati.
3) Snicle potopiti u posoljenu vodu, dodati listove lorbera i kuvati 20 minuta. Ocediti i prohladiti.
4) Svaku sniclu namazati senfom ili kecapom.
5) Za sos - pomesati sojino brasno, obicno brasno, crni i beli luk, biber, vegetu, persunov list i origano sa vodom - da se dobije smesa gustine kao za palacinke. Ostaviti da stoji 20 minuta.
6) Svaku sniclu, umakati u sos, pa uvaljati u kukuruzno brasno. Slagati u tepsiju namazanu uljem.
7) Kada se stave sve snicle, posuti kukuruznim brasnom, pa ravnomerno preliti preostalim sosom. Preko poredjati paradajz isecen nakolutove.
8) Peci u vrucoj rerni.

Ingredients: 200g of soy steaks, 2 bay leaves, mustard or ketchup, oil, for the sauce: 2 tablespoons soy flour, 6 tablespoons of plain flour, 1 onion (finely chopped) 3 cloves of garlic (finely chopped), 1 teaspoon pepper, 1 teaspoon vegetable seasoning, 1 tablespoon parsley leaf (finely chopped), oregano, 2 tomatoes. for dipping: corn flour.

Preparation:
1) Soak steaks in water and leave to swell for several hours (or leave overnight).
2) Rinse and wash.
3) Soak steaks in salted water, add the bay leaves and cook 20 minutes. Rinse and chill.
4) Each steak spread with mustard or ketchup.
5) For the sauce - mix soy flour, plain flour, onion, garlic, pepper, vegetable seasoning, parsley and oregano to the water - to get a mixture density as for crepes. Let stand 20 minutes.
6) Each steak, dip in the sauce, then roll in corn flour. Place steaks in pan greased with oil.
7) When you put all the steaks, sprinkle with corn flour, and pour remaining sauce evenly. Cut tomatoes in rings and arrange them over the sauce.
8) Bake in hot oven.

Trouglovi sa bademima (Triangles with almonds)

Sastojci: 350g brasna, 125g margarina, 4 kasike secera, 1 kasicica ekstrakta od badema, 100ml belog vina, za dekoraciju - 50g badema (polovine), 2 kasike secera.

Priprema:
1) Penasto umutiti margarin sa secerom i ekstraktom od badema. Dodati brasno i vino i umesiti testo.
2) Podeliti na 4 dela i staviti u frizider na 30 minuta.
3) Svaki deo rastanjiti u krug precnika 15cm i iseci na 12 trouglova.
4) Na svaki trougao staviti po jednu polovinu badema, pa peci u zagrejanoj rerni na 180 stepeni, 7-10 minuta.
5) Pre sluzenja posuti secerom.

Ingredients: 350g flour, 125g margarine, 4 tablespoons sugar, 1 teaspoon of almond extract, 100 ml white wine, for decoration - 50g almonds (halves), 2 tablespoons of sugar.

Preparation:
1) Whisk butter with powdered sugar and almond extract until becomes foamy. Add flour and wine and knead the dough.
2) Divide into 4 pieces and place in refrigerator for 30 minutes.
3) Develop each part in a circle, 15cm in diameter and cut into 12 triangles.
4) Put one almond half on each triangle and bake in a preheated oven at 180 degrees, 7-10 minutes.
5) Before serving sprinkle with sugar.

Kolacici sa suvim sljivama (Cookies with prunes)

Sastojci: 100g margarina, 40g secera u prahu, 10g vanilin secera, na vrh noza soli, 120g brasna, 50 suvih sljiva (bez kostica), 50ml ruma, 200g cokolade, 2 kasike ulja, 50 badema, polovine (oko 70-80g)

Priprema:
1) Penasto umutiti margarin sa secerom u prahu, vanilin secerom i solju. Dodati brasno i zamesiti testo.
2) Upakovati u foliju i staviti u frizider, na 30 minuta.
3) Testo rastanjiti na debljinu od 3mm. Modlom vaditi krugove precnika 4cm.
4) Poredjati ih u podmazanu i pobrasnjenu tepsiju, pa peci u zagrejanoj rerni na 200 stepeni, oko 8-10 minuta. Kada se ispeku ostaviti da se ohlade.
5) Suve sljive sitno iseckati i pomesati sa rumom, pa na svaki kolacic kasicicom staviti smesu.
6) Cokoladu otopiti sa uljem, pa preliti svaki kolacic.
7) Ukrasiti sa bademom i ostaviti na hladnom mestu da se cokolada stegne.

Ingredients: 100g margarine (butter), 40g powdered sugar, 10g vanilla sugar, pinch of salt, 120g flour, 50 prunes (pitted), 50ml of rum, 200g lean chocolate, 2 tablespoons of oil, 50 almonds, halves (around 70-80g)

Preparation:
1) Whisk butter with powdered sugar, vanilla sugar and salt until becomes foamy. Add flour and knead dough.
2) Pack in foil and place in refrigerator for 30 minutes.
3) Develop the dough to a thickness of 3mm. Cut circles with cookie cutter (or glass) about 4cm in diameter.
4) Align them in a greased and floured baking pan and bake in preheated oven at 200 degrees, about 8-10 minutes. Once baked allow to cool.
5) Finely chop prunes and mix with rum, and spoon mixture on each cookie.
6) Melt chocolate with oil, and pour over each cookie.
7) Garnish with almonds and leave in a cool place until chocolate hardens.

Podloga za kolacice (Cookie crust)

Sastojci: 200g margarina, 80g secera u prahu, 20g vanilin secera, na vrh noza soli, 240g brasna.

Priprema:
1) Penasto umutiti margarin sa secerom u prahu, vanilin secerom i solju. Dodati brasno i zamesiti testo.
2) Upakovati u foliju i staviti u frizider, na 30 minuta.
3) Testo rastanjiti na debljinu od 3mm. Modlom vaditi krugove (ili druge oblike, zeljene velicine).
4) Poredjati ih u podmazanu i pobrasnjenu tepsiju, pa peci u zagrejanoj rerni na 200 stepeni, oko 8-10 minuta. Kada se ispeku ostaviti da se ohlade.

Ingredients: 200g margarine (butter), 80g powdered sugar, 20g vanilla sugar pinch of salt, 240g flour.

Preparation:
1) Whisk butter with powdered sugar, vanilla sugar and salt until becomes foamy. Add flour and knead dough.
2) Pack in foil and place in refrigerator for 30 minutes.
3) Develop the dough to a thickness of 3mm. Cut circles (or other forms and desired size) with cookie cutter (or glass).
4) Align them in a greased and floured baking pan and bake in preheated oven at 200 degrees, about 8-10 minutes. Once baked allow to cool.

Krem corba od krompira (Creamy chowder of potato)

Sastojci: 5 krompira, 300g bundeve, 3 cena belog luka, 1 glavica crnog luka, 1 celer (koren i lisce), 1 sargarepa, 1 persunov koren, 1 paradajz, 1 paprika babura, vegeta, so, biber.

Priprema: 
1) Bundevu oljustiti, iseci na kockice, skuvati u slanoj vodi pa ispasirati.
2) Sargarepu iseckati na kolutove, a ostalo povrce na kockice.
3) Staviti povrce u serpu, preliti vodom (da prekrije povrce), dodati so, vegetu i biber, pa kuvati - dok ne omeksa.
4) Dodati pire od bundeve i jos jednom prokuvati.

Ingredients: 5 potatoes, 300g pumpkin, 3 cloves of garlic, 1 onion, 1 celery (leaves and root), 1 carrot, 1 parsley root, 1 tomato, 1 bell pepper, vegetable seasoning, salt, pepper.

Preparation:
1)  Peel pumpkin and cut into cubes; cook in salted water, and blend in food processor.
2) Cut carrot into rings, and other vegetables into cubes.
3) Place the vegetables in a saucepan, pour water (to cover the vegetables), add salt, vegetable seasoning and pepper, and cook - until tender.
4) Add the pumpkin puree and bring to boil again.

Corba od tikvica (Zucchini chowder)

Sastojci: 1 srednja tikvica, 2-3 glavice crnog luka, 1 sargarepa, 1 koren persuna, 1 paskanat, 1 celerov koren, 1 paprika babura, 500ml soka od paradajza, so, vegeta, secer, persunovo i celerovo lisce.

Priprema:
1) Oljustiti tikvicu i ukloniti seme, pa iseci na kockice. Luk, koren persuna, pastrnak, celerov koren i papriku iseckati na kockice, a sargarepu na krugove.
2) Na malo vode dinstati luk, pa dodati svo povrce, naliti sa malo vode (da prekrije povrce).
3) Dodati so, vegetu i malo secera, pa kuvati dok povrce ne omeksa.
4) Tada dodati tikvice i persunovo i celerovo lisce, naliti paradajz sokom i do kraja kuvati na umerenoj temperaturi.

Ingredients: 1 medium zucchini, 2-3 onions, 1 carrot, 1 parsley root, 1 parsnip, 1 celery root, 1 bell pepper, 500ml tomato juice, salt, vegetable seasoning, sugar, parsley and celery leaves.

Preparation:
1) Peel the zucchini and remove seeds; cut into cubes. Onions, parsley root, parsnip, celery root and peppers cut into cubes, and carrot in circles.
2) Saute onion in small amount of water, then add all the vegetables, pour with a little water (to cover the vegetables).
3) Add salt, vegetable seasoning and a little sugar, and cook until vegetables are tender.
4) Then add the zucchini and parsley and celery leaves, pour tomato juice and cook till the end on medium heat.

Pirinac corba (Rice chowder)

Sastojci: 1 glavica crnog luka, 100g pirinca, so, vegeta, biber, 1 kasika persunovog lista (iseckan), po zelji sirce.

Priprema:
1) Pirinac oprati i iscediti.
2) Luk ocistiti, iseci na kockice pa dinstati na malo vode i soli.
3) Dodati pirinac, vegetu i biber. Naliti vodom i kuvati - dok se pirinac ne skuva.
4) Pred kraj kuvanja dodati persunov list, i po zelji sirce.

Ingredients: 1 onion, 100g rice, salt, vegetable seasoning, pepper, 1 tablespoon parsley leaf (chopped), vinegar (if desired).

Preparation:
1) Wash rice and drain.
2) Clean onion, cut into cubes and saute in a little water and salt.
3) Add the rice, vegetable seasoning and pepper. Add the water and cook - until the rice is cooked.
4) At the end of cooking add the parsley, and vinegar to taste.

Roasted chicken with potato recipe

Photo: Roasted chicken with potato recipe

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

Ingredients

1 Whole chicken (1 ½ kg)

½ Cup fresh parsley, chopped

½ Cup green coriander, chopped

2 Tablespoon dill, chopped

  Salt & white pepper

2 Tablespoons soft butter

For stuffing

1 Cup parsley & coriander sprigs

2 Small onions (quarters)

For Potato

1 Kg boiled potato (unpeeled)

1 Teaspoon finely minced garlic

1 Teaspoon nutmeg powder

  Salt & pepper

2 Cups cooking cream

1 Cup milk

Method

Wash chicken with water, drain and set aside.

Mix parsley with coriander, dill in a pot,season with salt and pepper,add butter.

Stuff the chicken with parsley, dill and onions.

Season the chicken under skin with herbs and butter using your fingers carefully fold the wings behind.

Heat oven to 180 °c.

Mash boiled potatoes in a deep pot with garlic,season with nutmeg, salt and pepper.

Add cream and milk and mix the ingredients until we have a thick liquid mixture.

Pour mixture over a rectangular oven tray then place the chicken in the middle and sprinkle with a little salt and pepper.

Place tray in the oven for one and a half hours or until the chicken is well cooked (the cooking duration depends on the chicken's weight).

Serve it warm with mashed potato.

Chef Osama

More Arabic Food Recipes:  

Chicken with Vegetables
Stuffed grilled Colored peppers
Moroccan rissoles
Moroccan potato salad
Lamb Rack With Maghrabia Biryani (served with Torlly)
Chicken tagine with apricots

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Chicken stuffed cheese balls recipe

Photo: Chicken stuffed cheese balls recipe

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

Ingredients

¾    Cup feta cheese, grated
¾    Cup mozzarella or Cheddar cheese, grated
Salt and pepper
1/3  Cup flour
1     Egg, beaten
½    Cup breadcrumbs
Chicken, cooked, diced and seasoned with salt and pepper
Frying oil
Fresh vegetable sticks (carrots, celery, cucumber) for serving

Method

-Mix the cheeses in a deep bowl and season with salt and pepper.

-Shape the cheese into balls and dig a hole to form a cup shape.

-Stuff the cheese balls with the chicken pieces and close firmly from all sides (Cheese balls can be made without stuffing and other stuffing can also be used such as boiled shrimps or cooked minced meat).

-Immerse the balls into the flour until completely covered then place in the beaten egg then in the breadcrumbs. Be sure that the balls are completely covered and remove any excess flour and breadcrumbs.

-Deep fry until golden. Place on a paper towel to absorb excess oil.

-Serve with vegetable sticks or various dips such as ketchup or mayonnaise.

Chef Osama

More Arabic Food Recipes: 

Broad bean dip & Moroccan mezze platter
Red Pepper Hummus with Toasted Pita Triangles
Grilled Veggie Hummus Wrap
Middle Eastern Platter
Harissa lamb & houmous flatbreads
Falafel & halloumi stacks

Save and share Chicken stuffed cheese balls recipe

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Cauliflower Curry

Ingredients:

1 medium cauliflower

60ml cooking oil

1 medium onion, finely chopped

5 ml jeera (cumin) seeds

2 potatoes, peeled and cut into chunks

5ml chillli powder

2.5 ml borriee(turmeric)

1 ml ground koljander (coriander)

10 ml garam masala

30 ml fresh lemon juice

Method:

Break the cauliflower into florets and slice the remaining stem. Wash and soak in cold water for about 15 minutes, then drain well. Heat the oil in a deep saucepan and fry the onion until golden brown. Add the jeera seeds and the potatoes and fry for about 30 minutes. Stir in the cauliflower and fry for about 5 minutes, or until potatoes and cauliflower are tender and the mixture is dry. Add a little water during cooking to prevent the mixture sticking. Serve with rotis or white rice.

Variation:

Five minutes before removing the curry from the heat, add 125 ml green peas.

How to make Crab Claws (with sesame seeds)

Homemade crab claws. Crab Claws are ideal for parties or starter. They can be prepared in advance and deep fried just before serving.

Ingredients for Crab Claws:

• 12 Frozen crab claws, thawed
• 300g (11 oz.) Prawns (shrimps) peeled, devein and minced
• 1 tsp Salt
• 6 Tbsp Ice water
• 1/4 tsp freshly ground black pepper
• 1 1/2 tsp Cornflour (cornstarch)
• 1 egg, lightly beaten
• 8 Tbsp Breadcrumbs, (or mix 4 Tbsp breadcrumbs with 4 Tbsp sesame seeds - optional)
• Cooking oil for deep frying

Method:

1. Steam crab claws and remove meat. Flake meat. Keep shells intact and reserve.
2. In a mixing bowl, mix minced prawns with salt, ice water, pepper and cornflour. Add crab meat and mix well to combine. Divide mixture into 12 equal portions.
3. Stuff each portion into and around a reserved crab claw. Pat into shape. Dip in beaten egg and coat with breadcrumbs.
4. Heat oil and deep fry crab claws until golden brown. Garnish as desired. Serve with a spicy chilli sauce.

Printable Version - Crab claws

Image credit - rfung8

How to Make Frozen Yogurt Yourself

Frozen yogurt is almost like ice cream; however, consuming the former is more advisable than consuming the latter because of obvious reason. Yogurt is a fermented milk product containing beneficial bacteria that can improve the overall health of your digestive system, especially your intestine. The fermented milk can be a fresh milk, skim milk, or soy milk. Yogurt can be consumed in either liquid form or frozen form. The frozen form of yogurt is obviously more favorable because it can provide you with refreshing sensation especially if you consume it during stiflingly hot daytime. To freeze yogurt, special frozen yogurt machines are needed. Fortunately, even after being frozen, yogurt still keeps its beneficial bacterial living. The reason why consuming frozen yogurt is more advisable than consuming ice cream is because the beneficial bacteria that are present in yogurt are not always present in ice cream. In addition, ice cream contains a large concentration of sugar, which is obviously not good for your health.

You can actually buy frozen yogurt from any shops in your locality or make it yourself. As mentioned above, you need a frozen yogurt machine if you want to make the frozen yogurt yourself. Buying a frozen yogurt machine is not difficult to do because you can find many frozen yogurt machines for sale on the internet. Buying the machine online is of course more advantageous than buying it offline because online shopping provides you with convenience that you cannot enjoy when you do offline shopping. You do the transaction from the convenience of your home and you get your purchased item the next day after you do the transaction.

Because there are many commercial frozen yogurt machines, you have to be able to choose the right type of frozen yogurt machine. There are in general three types of frozen yogurt machine that you can buy: pump machine, pressure machine, and gravity machine. The gravity machine is the cheapest among the three. Therefore, you can consider buying it if you want to buy a machine that you can afford.

Chicken Sisig

Probably most of my visitors here knew that Sisig is one of the famous dishes in the Philippines, especially in Pampanga where it originally came from. You can do Pork, Beef, Squid, Milk Fish and Chicken Sisig which is the recipe for today. Sisig can be served as one of the main dish or it can be served as a "Pulutan" or what you call finger food in English. It is best served on a sizzling plate

Ingredients:

10 pcs of whole Thighs and Legs

3 big onions

5 pcs of green chilis (mild)

100 grams of butter

Salt and pepper

Soy sauce

Lemon juice

Vinegar



Cooking Procedure:

- Debone the chicken and chop into small pieces

- Chop the onions and green chilis

- Heat up the pan and sauté the onion until it's half cooked then set aside

- Using the same pan, fry the chopped chicken until it’s tender but if it has broth throw that. Chicken needs to be cooked until it’s a little bit brown.

- When the chicken is cooked, pour the cooked onions.

- Pour salt, pepper, lemon juice, soy sauce and vinegar. The measurement depends on your taste buds. The technique to not overdo it is to pour little by little until you get your desired taste.

- Lastly pour the chopped chilis.



Note that if you have chicken liver (with this recipe there's none), the taste will be better. In case you have Chicken Liver, grill the liver first before you chop it and mix it with the Chicken Sisig.

Like what I said, this is served better if you have sizzling plate.



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How to Make Devilled Kidneys

The Hairy Bikers' recipe for this classic British breakfast dish is simple and delicious. Serve for supper too.

Ingredients

• 6 lambs’ kidneys, about 375g/13oz, skinned
• 2 tbsp plain flour
• 25g/1oz butter
• 1 medium onion, finely sliced
• 1 tbsp tomato purée
• 1 tbsp English mustard
• 1–2 tbsp Worcestershire sauce
• 4 thick slices of crusty bread
• butter, for spreading
• small bunch of fresh parsley, chopped (optional)
• sea salt and freshly ground pepper

Preparation method

1. Rinse the kidneys under cold running water and pat them dry with kitchen paper. Using scissors, carefully cut the white cores out of the kidneys and discard them, then cut the kidneys into chunky pieces.
2. Tip the flour into a freezer bag and season well with salt and pepper. Add the kidneys and toss them until well coated with the flour.
3. Melt the butter in a large non-stick frying pan. Add the onion and fry gently for 3–4 minutes, or until soft and slightly golden-brown, stirring regularly.
4. Shake off any excess flour from the kidneys and add them to the pan. Cook them with the onion over a medium-high heat for 2–3 minutes, turning every now and then.
5. Add the tomato purée and mustard to the pan, then gradually add 300ml/10fl oz of water, stirring constantly. Bring to the boil, add a tablespoon of the Worcestershire sauce to the pan and season with salt and freshly ground black pepper.
6. Reduce the heat and simmer gently for 15 minutes, or until the kidneys are tender and the sauce is thickened, stirring occasionally. Add a little more Worcestershire sauce to taste if you like.
7. While the kidneys are cooking, toast the bread on both sides, then spread with butter and put on four small plates. Spoon the kidneys and sauce over the buttered toast and scatter with freshly chopped parsley (if using). Serve immediately while piping hot.
   
   

   Less than 30 minspreparation time

   10 to 30 minscooking time

   Serves 4

How to Make Asparagus with Coddled Eggs

NB. For this recipe you will need an egg coddling pan.

Ingredients

For the dressing

• 2 free-range egg yolks
• 2 lemons, juice only
• 215ml/7½fl oz extra virgin olive oil
• salt and freshly ground black pepper
• ½ tbsp chopped fresh parsley
• 1 tbsp truffle oil

For the asparagus and coddled eggs

• 12 British asparagus spears, woody ends trimmed, bottom ends peeled if necessary
• 50ml/1¾oz unsalted butter, plus extra for greasing
• 4 free-range eggs

To serve

• 2 ready-made bagels, cut in half, toasted until pale golden-brown
• 4 tbsp parmesan shavings, or similar vegetarian hard cheese shavings
• salt and freshly ground black pepper

Preparation method

1. For the dressing, place the egg yolks into a food processor and blend until smooth.
2. With the motor running, gradually add the lemon juice in a thin stream until it has been fully incorporated into the egg yolks. Do the same with the olive oil. Season, to taste, with salt and freshly ground black pepper.
3. Add the parsley and truffle oil and pulse until combined.
4. For the asparagus and coddled eggs, blanch the asparagus spears in boiling water for 10 seconds, then remove from the pan using a slotted spoon and transfer to a bowl. Add the butter and shake the asparagus spears to coat them in the melted butter.
5. Grease four coddler trays with butter and arrange them in the coddler pan. Add enough boiling water to just reach the base of the coddler trays, then add one egg to each coddler tray. Cook for 3-4 minutes, or until cooked to your liking.
6. To serve, place one toasted bagel into the centre of each of four serving plates. Place one coddled egg on top of each. Divide the asparagus equally among the plates and place alongside the bagel. Drizzle over the dressing. Sprinkle over the parmesan shavings and season, to taste, with salt and freshly ground black pepper.
   
   

   Less than 30 minspreparation time

   10 to 30 minscooking time

   Serves 4