Lamb tagine with dates & sweet potatoes recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb tagine with dates & sweet potatoes recipe. Enjoy cooking tasty Arabic food and learn how to make Lamb tagine with dates & sweet potatoes. 

This is one of those wonderful dishes that improves with keeping

Easy
Serves 10
Preparation time 30 mins
Cook time 2 hrs

Ingredients
6 tbsp olive oil
4 onions , thinly sliced
2 tbsp finely chopped fresh root ginger
2kg boneless lamb shoulder, cut into 5cm chunks
4 tsp ground cumin
2 tsp each paprika and ground coriander
2 cinnamon sticks
850ml passata
700g sweet potatoes , cut into chunks
350g pitted dates

TO SERVE
100g blanched almonds , toasted
good handful coriander , roughly chopped

Method
1. Heat the oil in a large, deep pan. Add the onions, then gently fry until softened, about 5 mins. Stir in the ginger, add the meat in batches, then fry on all sides until lightly coloured. Return all the meat to the pan, stir in the spices and cinnamon sticks, then cook for 1 min.

2. Add the passata and 800ml water, then bring to the boil, stirring. Season well, then cover and simmer for 1½ hrs, until the lamb is tender.

3. Add the sweet potatoes, stir well, cover again, then cook for 20 mins or until the potatoes are just tender. Stir in the dates and heat through for 5 mins. Taste and add more seasoning if necessary. To serve, spoon the tagine into a serving dish and scatter with the almonds and coriander.

Try

To freeze
Cool at the end of step 2, then pack into a rigid container. Freeze for up to a month. Defrost in the fridge overnight, then gently reheat (add a little more water if necessary), bring to the boil and continue with step 3.

Nutrition Per Serving
646 kcalories, protein 42g, carbohydrate 49g, fat 32 g, saturated fat 13g, fibre 0g, sugar 33g, salt 0.82 g

Recipe from Good Food magazine, December 2008.


Moroccan Lamb Tagine Recipe - Lamb tagine with artichokes & lemon recipe - Moroccan lamb meatballs with harissa & couscous recipe

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Chicken & couscous one-pot recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chicken & couscous one-pot recipe. Enjoy cooking tasty Arabic food and learn how to make Chicken & couscous one-pot.

This one-pot meal is perfect for fuss-free midweek entertaining
Easy

Serves 4
Preparation time 10 mins
Cook time 1 hr

Ingredients
8 skin on, bone-in chicken thighs
2 tsp turmeric
1 tbsp garam masala
2 tbsp sunflower oil
2 onions , finely sliced
3 garlic cloves , sliced
500ml chicken stock (from a cube is fine)
large handful whole green olives
zest and juice 1 lemon
250g couscous
small bunch flat-leaf parsley , chopped

Method
1. Toss the chicken thighs in half the spices and a pinch of salt until completely coated. Heat 1 tbsp oil in a large sauté pan with a lid. Fry chicken, skin-side down, for 10 mins until golden brown, turn over, then cook for 2 mins before removing from the pan. Pour the rest of the oil into the pan, then fry the onions and garlic for 8 mins until golden. Stir in the rest of the spices, then cook for 1 min longer. Pour over the chicken stock and scatter in the olives. Bring everything to the boil, turn down the heat, then sit the chicken, skinside up, in the stock.

2. Cover the pan with a lid, then simmer gently for 35-40 mins until the chicken is tender. Put the kettle on, then lift the chicken onto a plate and keep warm. Take the pan off the heat. Stir the lemon juice and couscous into the saucy onions in the pan and top up with enough boiling water just to cover the couscous if you need to. Place the lid back on the pan, then leave to stand for 5 mins until the couscous is cooked through. Fluff through half the parsley and the lemon zest, then sit the chicken on top. Scatter with the rest of the parsley and zest before serving.

TIP
Whole stone-in olives have a better flavour than pitted ones, so will improve the finished dish. For a punchier flavour add 1 finely chopped preserved Moroccan lemon and stir it into the stock before adding the couscous.

Nutrition Per Serving
900 kcalories, protein 60g, carbohydrate 42g, fat 56 g, saturated fat 15g, fibre 2g, sugar 5g, salt 1.75 g

Recipe from Good Food magazine, June 2009.  

Moroccan chicken and couscous Recipe - Easy Moroccan chicken tagine recipe - Quick Tagine-Style Chicken Recipe

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Sahlab - Oriental Sahlab

Enjoy this warm oriental sahlab desserts recipe during winter. It is easy to prepare! have fun with your kids, they will love it.

Ingredients

• 4 cups water or 1000 ml
• 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
• ¼ teaspoon mastic, ground
• ¼ teaspoon ground mahlab
• 3 tablespoons corn flour or 40 g
• 3 tablespoons rose water
• 1 teaspoon ground cinnamon

Preparation

1. Add water, NESTLÉ® Sweetened Condensed Milk , mastic, mahlab and corn flour to a large saucepan.
2. Bring to boil then simmer for 7-10 minutes while stirring continuously.
3. Remove from heat, add rosewater then pour mixture into serving cups.
4. Sprinkle with cinnamon and serve hot with “Kaak” Arabic biscuits.

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Makroud el Louse Recipe

The Algerian almond cookies (Makroud el Louse) are easy-to-make, flourless cookies are excellent served with tea or coffee. They will keep for over a month stored in a well sealed container.

Ingredients - Makes 20-24 cookies

• 1 1/4 pound Almonds, whole, blanched
  
• 1 cup Sugar
  
• 2 Eggs, beaten lightly
• 2 cups Water
• 1/2 cup Sugar
  
• 1 tablespoons Orange flower water
  
• 3 cups Powdered (confectioner's) sugar
  

Preparation

• Preheat oven to 350°F. Place the almonds and sugar in a food processor and process until the almonds are finely pulverized. Remove to a bowl.
• Make a well in the center of the almonds and stir in the eggs with a wooden spoon until the dough starts to come together. Then knead the dough with clean hands until smooth.
• Cut the dough into 4 equal portions and remove to a floured work surface. Roll one portion out into a rope about 3/4 inch in diameter. Press down with your palm to flatten the rope to about 1/2-inch thickness. Cut the rope on a diagonal into 1-inch pieces and remove to an ungreased cookie sheet. Repeat with the remaining dough.
• Bake cookies for about 12-15 minutes, or until they are lightly browned on top. Remove to racks and cool completely.
• While the cookies bake, bring the water and 1/2 cup sugar to a rapid boil in a saucepan over high heat. Stir to dissolve sugar and let boil for 10-15 minutes. Remove and cool to room temperature. Stir in the orange flower water.
• Put powdered sugar in a large bowl. To finish, dip each cookie first in the sugar syrup to wet. Then toss each cookie in the confectioner's sugar to coat well. Place on a rack to dry and repeat with the rest of the cookies.

Variations

• Add 1 tablespoon lemon zest to the almond dough if you like.
• If you are unable to find orange flower water to flavor the syrup, try using 1 teaspoon of lemon essence instead.

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Chakchouka Recipe

Chakchouka or shakshouka is a style of vegetable cooking from the Middle East and the Mahgreb (the North African countries bordering the Mediterranean especially in Algeria and Tunisia. Chakchouka is popular as a breakfast dish. Most recipes include the eggs, but they can actually be left out if you like.

Ingredients - 4-6 servings

• 3 tablespoons Olive oil
  
• 1-2 tablespoons Paprika
  
• 1 Onion, thinly sliced
• 2-3 cloves Garlic, minced
  
• 3 Tomatoes, peeled, seeded and diced
  
• 2-3 Green and red bell peppers, diced
  
• 1 cup Water
  
• Salt and pepper to taste
• 4 Eggs (optional)
  

Preparation

• Heat the oil in a deep skillet over medium flame. Stir in the paprika and cook slighly to color the oil, about 10-15 seconds. Add the onions and garlic and sauté until the onions are translucent and wilted but not browned, about 5 minutes.
• Add the tomatoes and cook for 3-4 minutes to reduce down a little bit. Add the peppers, water and salt and pepper and bring to a boil. Reduce the heat to low, cover and simmer for about 10 minutes. Add more water as needed to keep it from drying out.
• Using a spoon, form four small indentations in the simmering peppers to hold the eggs. One by one, crack the eggs into a small bowl and slip each from the bowl into an indentation. Cover and simmer for another 10 minutes or so until eggs are cooked through.
• Serve with crusty bread, pita or rice.

Variations

• Add 1 teaspoon of cumin seed to the hot oil for about 15 seconds before you add the paprika. Add 2-3 teaspoons of ground coriander along with the onions.
• For a little spice, sauté 1 tablespoon of harissa paste or a minced chile pepper with the onions.
• Sometimes fresh shrimp or a spicy lamb sausage called merguez is added to the simmering peppers along with the eggs.
• Add 1 small, diced eggplant along with the peppers.
• Add 1 potato, cut in a small dice, along with the peppers.
• Sprinkle the top of the cooked dish with chopped parsley or cilantro.
• Add a few olives and capers and eliminate the eggs. Chill and serve garnished with hard-boiled eggs or tuna.

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Algerian Stuffed Dates

This combination of dusky dates and tinted marzipan is a North African tradition.

Yield 24 dates (serving size: 1 stuffed date)

Ingredients

• 24 Medjool dates (about 1 pound)
• 2 drops green food coloring (optional)
• 2/3 cup marzipan (almond paste)
• 2 teaspoons powdered sugar

Preparation

• Cut a lengthwise slit down the center, but not through, each date; remove seeds.
• Sprinkle food coloring over marzipan, if desired; gently knead 4 to 5 times or until color is incorporated into marzipan. Divide marzipan mixture evenly among dates; stuff into slits. Sprinkle with powdered sugar.

How to make best Algerian baklava recipe

This baklava recipe will show you how to make the best traditional Algerian Baklava. Baklava is a Mediterranean dessert made with Fillo pastries, nuts, butter, and sugar. After baking to perfection, a sweet syrup is immediately poured over the pieces allowing the syrup to be absorbed into the layers.

Baklava varieties contain honey, walnuts, pistachios, pine nuts, almonds, or other nuts common to the Mediterranean and the Middle East. In many countries, baklava is an excellent compliment to coffee. Baklava is used in weddings, family get-togethers, and various other feasts and celebrations.

Ingredients

For the Dough

• 24 ounces plain flour
• 310 ml water
• 233 ml melted ghee, and
• oil, mixed 1/2 ghee and 1/4 sunflower or 233 ml vegetable oil
• 1/2 teaspoon salt
• 18 ounces chopped nuts, use almonds, walnuts, pecans, peanuts (your choice)
• 128 g granulated sugar
• 1/4 teaspoon ground cinnamon
• 1 teaspoon vanilla sugar
• 2 teaspoons melted ghee
• 155 ml orange flower water (mazhar)

For the Syrup

• 310-620 ml honey
• 155-310 ml orange flower water

• 310 ml extra of melted ghee, to brush the pastry with and enough whole nuts to decorate each piece of baklawa.

Preparation

• Take 1 mixing bowl and place the flour & salt in it. Add the ghee/oil mixture & mix, slowly adding the water. Mix well -- until you have a smooth dough, place this on your work surface - well dusted with cornflour.

• Split the dough in half. Make the first 1/2 into golf ball sized pieces. Keep the dough covered with a tea towel.

• Take a dough golf ball. If you are comfortable using the pasta machine then just make the ball into a sausage shape and gently roll out with rolling pin to approximately 3-4mm.

• Begin passing though pasta machine on thinnest setting. NB : if this is your 1st time you can use the pasta machine on the 2nd to thinnest setting before putting it through on the thinnest.

• In you saucepan, melt your ghee on a medium heat. Brush you tray well with ghee using the pastry brush.

• Lay you first strip of phyllo pastry vertically in the centre the tray. Brush the pastry with the ghee.

• Repeat the dough rolling process. Cover the tray with phyllo, remembering to brush with ghee after each strip. You should be able to do this with 5 strips but don't worry if you use more or less.

• Turn the tray round so that you're placing the phyllo strips horizontally over vertical strips. This criss cross is very important so don't forget.

• Continue rolling your pastry and layering the tray. Remember the ghee after each strip. Continue doing this until you have done 5 layers.

• Prepare you nut filling. Take your food processor and chop up the nuts of your choice until you have the required amount.

• Prepare you nut filling. Take your food processor and chop up the nuts of your choice until you have the required amount.

• Place the nuts in the 2nd mixing bowl and add the sugar, cinnamon, vanilla powder and mazhar - enough mazhar to make the filling hold but not so much that it's sloppy.

• Place filling in the tray over the pastry, gently smoothing it out - but don't press it.

• You now need to repeat the dough rolling, layer making stage all over again until you have 6 layers. You will need to use the 2nd half of the dough by now - just make golf balls again! Don't forget the ghee.

• When you've finished the 5th layer you can choose how to do the top layer. I always roll out one large sheet by hand by other stick to the pasta machine as a large sheet of phyllo is a bit tricky to create and handle!

• If you want to try rolling out a sheet, remember to COVER the dough, rolling pin, surface, your hands etc in LOADS of cornflour. then roll out the the tray size plus 2cm extra.

• Now you need to cut the baklawa and decorate.

• Take you knife and cut vertical straight lines all the way to the bottom. (Approx. 2cm apart)then spin the tray round and cut more lines but diagonally to form diamond shapes. You can also make squares or triangles but traditional Algerian baklava are diamonds.

• When you've cut the shapes, push a nut into each shape.

• Brush well with the ghee and place in a pre-heated oven at 180 c for 1 hour - 1 hour 10 minutes.

• The baklawa should be golden and now needs it syrup: Warm the honey and mazhar in the saucepan then pour slowly over the baklawa.

• Allow to sit for 10 minutes then cut out pieces and place in paper cases - preferably the metallic ones as they hold the syrup better.