Moroccan chard & lamb pan-fry recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan chard & lamb pan-fry Recipe.  Enjoy tasty & easy Moroccan Food recipes and learn how to make Moroccan chard & lamb pan-fry. 

A quick, exotic one-pan dish

Easy
Serves 4
Prep 10 mins
Cook 20 mins
Ready in 30 minutes
Freezable

Ingredients

1 bunch chard
1 oz olive oil
600g diced shoulder of lamb
1 onion , sliced
2 garlic cloves , sliced
1 tsp each ground turmeric , cumin seeds, coriander seeds
pinch chilli flakes
400ml stock , lamb or chicken
handful raisins
handful toasted pine nuts

Method

1. Strip the chard leaves from the stalk. Cut the stalk into batons and roughly shred the leaves. Set aside separately.

2. Heat the oil in a sauté pan and fry the lamb for 5-6 mins over a high heat until browned. Add the onion, garlic, chard stalks and spices and continue to cook for 3-4 mins until softened. Pour over the stock and scatter in the raisins, then simmer for 4-5 mins to make a sauce. Wilt chard leaves through the stock, season and serve scattered with pine nuts.

Try

Stir-frying chard
Try stir-frying chard with ginger and garlic and serving it drizzled with soy sauce.

Nutrition per serving

438 kcalories, protein 38g, carbohydrate 12g, fat 27 g, saturated fat 10.04g, fibre 0.8g, sugar 7.7g, salt 1 g

Recipe from Good Food magazine, April 2006.

More Moroccan Recipes:

Middle Eastern Chicken Pot and Butter-Nut Couscous
Brick Chicken with Apricot Couscous
Fruity lamb tagine
Beef and pear tagine
Moroccan kofte with spicy tomato sauce
Moroccan Rib Roast 

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Mocha Mousse Ice Cream Recipe

Photo source

This Mocha Mousse Ice Cream is super smooth and delicious. It was originally a recipe for chocolate mousse ice cream with a generous 3/4 C chocolate sauce, but added the instant coffee (mocha flavor) instead to intensify the flavor.

Mocha Mousse Ice Cream Recipe
Yield: 5 cups

2 Cups heavy cream, whipped stiff
1/4 tsp salt
3/4 Cups chocolate syrup
1 whole fresh egg
1 individual serving International Coffee instant powder

Preparation

• To the heavy cream whipped with the salt, add the slightly beaten whole fresh egg and beat until well dissolve.
• Add, folding gently, but thoroughly, the chocolate and instant coffee.
• Pack freezer with additional ice and rock salt, and let stand 1 hour. Serve ice cream with cookies, if desired.

Notes: Add salt only after the cream has been whipped stiff.

More Ice Cream Recipes

Middle Eastern Chicken Pot and Butter-Nut Couscous Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Middle Eastern Chicken Pot and Butter-Nut Couscous Recipe.  Enjoy tasty & easy Middle Eastern Food recipes and learn how to make Middle Eastern Chicken Pot and Butter-Nut Couscous.

Cook Time: 25 min
Level: Easy
Yield: 4 servings

Ingredients

1/4 cup extra-virgin olive oil, eyeball it
1 1/2 pounds boneless skinless chicken thighs, chopped into bite-sized pieces
1 onion, thinly sliced
3 cloves garlic, grated or chopped
1 cup shredded carrots
1 fresh bay leaf
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon coriander
Pinch ground cinnamon
Salt and freshly ground black pepper
3/4 cup chopped dried fruits - pick 1 or combine: figs, pitted dates, apricots, sultanas
1 lemon, zested and juiced
3/4 cup pitted mixed olives, chopped
4 cups chicken stock, divided
2 tablespoons butter
3 tablespoons pine nuts
1/4 cup slivered or sliced almonds
1 1/2 cups couscous
Handful flat-leaf parsley, chopped

Directions

Heat the extra-virgin olive oil in a deep skillet over medium-high heat. When the oil ripples add the chicken and brown 3 to 4 minutes on each side. Add the onions, garlic, carrots, bay leaf and season with spices, salt and pepper, cook 5 to 6 minutes. Stir the fruits into the chicken and vegetables, add the zest of the lemon, olives and 2 1/2 cups of stock. Reduce heat to low and simmer 10 minutes more. Sprinkle with lemon juice and turn off heat. Remove bay leaf.

While chicken simmers, melt butter in a sauce pot over medium heat. Add nuts and lightly toast for a couple of minutes. Add 1 1/2 cups stock and bring up to a boil then stir in couscous. Cover and let stand 5 minutes.

Serve chicken over couscous, or vice versa, and garnish with parsley.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals - Episode: Chicken Goes Abroad

More Moroccan Recipes:

Brick Chicken with Apricot Couscous
Fruity lamb tagine
Beef and pear tagine
Moroccan kofte with spicy tomato sauce
Moroccan Rib Roast
Chicken and Sausage Couscous

Save and share Middle Eastern Chicken Pot and Butter-Nut Couscous Recipe

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KFC Potato Salad Recipe?

KFC Potato Salad Recipe? This simple delicious potato salad has plenty of flavor with pickle relish, mayonnaise, and chunks of cherry pepper, celery, shredded carrot, and firm fingerling potatoes. Photo used with the kind permission from Martha's All-American Potato Salad - "What's On My Plate".

KFC Potato Salad:

• 2 pounds russet potatoes
• 3/4 to 1 cup mayonnaise
• 1 1/2 teaspoons sweet pickle relish
• 4 teaspoons sugar
• 2 teaspoons white onion chopped fine
• 2 teaspoons prepared mustard
• 1 teaspoon vinegar
• 1 teaspoon diced celery
• 1 teaspoon diced cherry pepper
• 1/2 teaspoon shredded carrot
• 1/4 teaspoon dried parsley
• 1/4 teaspoon pepper
• 1/2 teaspoon of salt (Boiling potatoes)
• salt to taste (mixture)

Method:

• Scrub potatoes, peel, trim bruises and other imperfections and cut into 1-inch pieces.
• Put potatoes in a large saucepan and cover with water. Add 1/2 teaspoon of salt, bring to a boil; reduce heat to medium-low, cover, and cook for 12 to 15 minutes, or until potatoes are fork-tender.
• When the potatoes are done, drain and let cool completely. 
• Place potatoes in a large bowl along with the dressing by mixing the mayonnaise, pickle relish, sugar, white onion, mustard, vinegar, celery, cherry pepper, carrot, parsley, pepper, and salt. 
• Combine and chill for 30 minutes before serving 
• For best flavor, refrigerate Potato Salad overnight.

Easy Goreng Pisang Recipe (Thai Fried Bananas)

Simple and really delicious. Easy Goreng Pisang or Thai fried banana dessert topped with chocolate sauce and cream recipe. Related Recipe - How To Make Jemput-Jemput Pisang.

Thai Fried Banana Ingredients

For this recipe, you will need:

• Frozen spring roll pastry wrappers (6 inch square)
• 2 bananas
• cooking oil for frying

Prepare the Spring Roll Wrappers

Thaw the wrappers  for 5 to 10 minutes before opening the packet. Open the packet and carefully separate 4 of the wrappers from the pile. Start with the first wrapper by turning it 45 degrees, so it looks like a diamond.

Add Bananas to the Wrappers

Peel a banana and break it in half. Place the banana half in the middle of the wrapper. Grasp either side of wrapper and bring toward the center. Hold the wrapper in place on top of the banana with one finger.
Roll the Wrappers

With your other hand and thumb, bring the bottom end of the wrapper up over the banana. Tuck in the end and roll the banana over until it is completely wrapped. Secure the top corner of the wrapper by dipping your fingers in a little water and wetting the end to seal it like an envelope. Now the banana is ready to be fried.

Repeat the steps for the other banana half.

Fry the Banana Rolls

Next, heat about 1 inch of cooking oil in a pot or deep frying pan. Keep the temperature at a medium high heat. The oil is hot enough when bubbles begin to rise from the bottom of pan.

Carefully place the wrapped bananas into the oil. Fry until the bananas until they are golden brown. If the oil does not cover the bananas, flip them over to fry both sides.

When they are done, turn off the burner and remove the pan from the heat. Take the bananas out from the oil and place them on a towel or absorbent paper to drain.

Serve the bananas warm. For a special dessert, top them with chocolate sauce and whipped cream.

Source

Falafel with Tahini Sauce Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Falafel with Tahini Sauce Recipe.  Enjoy Tasty Middle Eastern Food recipes and learn how to make Falafel with Tahini Sauce.  

Cook Time: 30 min
Level: Intermediate
Yield: about 2 1/2 dozen

Ingredients

1 1/2 cups dried, peeled fava beans (skinless, split broad beans), soaked in cold water for 24 hours
1/3 cup dried chickpeas, soaked in cold water for 24 hours
1 yellow onion, finely chopped
1/4 cup minced parsley leaves
1/4 cup minced cilantro leaves
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon baking soda or baking powder
1 teaspoon salt
1/2 teaspoon ground coriander
1/8 teaspoon cayenne pepper
Vegetable oil, for frying
Tahini Sauce, for serving, recipe follows
Pita bread, for serving, optional

Directions

Drain and rinse both the fava beans as well as the chickpeas. Combine both beans in the bowl of a food processor, along with the onion, parsley, cilantro, garlic, cumin, baking soda, salt, ground coriander, and cayenne, and pulse, scraping down the sides of the bowl as necessary, until a coarse paste is formed. Add 1 or 2 tablespoons of water, if needed to make the paste hold together - you will have to remove the lid of the processor and check this by pressing some of the mixture together between your fingers. Add a bit more water, if necessary. Transfer to a bowl and set aside to rest for about 30 minutes.

Preheat at least 3-inches of oil in a saucepan or a deep-fryer to 350 degrees F.

Scoop the fava-chick pea mixture into 1 1/2 to 2-tablespoon increments and, using your hands, shape into balls or patties about 1 1/2 to 2-inches in diameter. Gently lower the falafel balls into the hot oil (these are fragile - do not drop them or they will fall apart.) Fry the falafel in batches until crisp and brown, turning to promote even browning, 2 to 2 1/2 minutes. Transfer to paper-lined plates to drain briefly before serving with the Tahini Sauce and pita bread, if using.

Chef's Note: if you cannot find skinless fava beans, you will need to peel them. This is most easily accomplished after the beans have soaked for a short while - the skins will puff up away from the bean and can then be peeled off. While this is not terribly difficult to do, it is very time consuming and we recommend using skinless if you can source them.

Tahini Sauce:

1 cup tahini paste
1/4 cup plus more, if necessary, lemon juice
2 small cloves garlic, minced
1/2 to 3/4 cup water, as needed
1/2 to 3/4 teaspoon salt

Make the sauce by combining the tahini paste, lemon juice, and garlic in a bowl and stirring to combine. Add the water a little at a time as needed to form a smooth, creamy sauce approximately the thickness of heavy cream. (Note that the sauce might appear to separate for a bit before enough water has been added; just keep adding more water bit by bit and stirring until the sauce comes together.) Season to taste with salt and more lemon juice, if necessary. Transfer to a nonreactive container and refrigerate until ready to serve the falafel.

Yield: about 2 cups

Recipe courtesy Emeril Lagasse, 2007
Show: Emeril LiveEpisode: A Persian Feast

More Falafel Recipes:

Chickpea fritters (falafel)
Make Best Falafel Balls
Falafel & hummus on pita bread
Falafel Hot Sauce Recipe
Falafel and hommus wrap
Falafel Sauce

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Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce Recipe.  Enjoy easy Middle Eastern Food recipes and learn how to make Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce. 

Prep Time: 20 min
Level: Easy
Yield: 8 servings

Ingredients

2 (15-ounce) cans chickpeas, drained and rinsed
1/4 cup chopped flat-leaf parsley
1/2 cup chopped red onion
1/4 cup olive oil
3 tablespoons lemon juice
1/2 teaspoon lemon zest
1 1/2 teaspoons ground cumin
1/8 teaspoon cayenne pepper
Salt and pepper
4 cups baby spinach leaves
Yogurt with Orange Essence, recipe below, optional
2 tablespoons coarsely chopped fresh mint leaves, optional

Directions

In a medium bowl combine the chickpeas, parsley and onion. In a small bowl whisk together the olive oil, lemon juice, zest, cumin, cayenne pepper, salt and pepper. Pour the dressing over the chickpea mixture and toss to combine. Serve the chickpea salad over a bed of spinach leaves. Top with the yogurt sauce and a sprinkle of mint, if using.

Yogurt with Orange Essence:

1/3 cup lowfat plain yogurt
1/4 teaspoon orange zest
2 tablespoons orange juice
1/2 teaspoon honey

In a small bowl, stir together the yogurt, orange zest, orange juice and honey.

Yield: about 1/2 cup

2005, Ellie Krieger
Show: Healthy Appetite with Ellie Krieger Episode: Hot Off the Grill

More Salad Recipes:

Middle Eastern Salad Plate
Lebanese fruit salad
Moroccan chicken and potato salad
Couscous and cranberry salad
Asparagus and Persian feta salad
Mediterranean chicken pasta salad  

Save and share Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce Recipe

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