Tuesday, August 22, 2017

Hot Garlic Potatoes Recipe – Batata w Toum Recipe

If you’re looking for an easy to make appetizer and which would inspire your guests to hail your talent and praise the Lord, look no no further than “Hot Garlic Potatoes.”   This appetizer has simple ingredients, is filling, and its success correlates directly with how good you make the garlic sauce.

Hot Garlic Potatoes Recipe – Batata w Toum

A successful garlic sauce should taste lemony and garlicky, yet the garlic shouldn’t be biting. You should be able to taste the salt in it, yet salt should not take over.  And even though it has olive oil, if blended and done well the olive oil flavor should be sensed in the background, yet it must be faint.

Hot Garlic Potatoes Recipe – Batata w Toum

Summary: Hot garlic potatoes is an amazingly tasty Lebanese appetizer.

Hot Garlic Potatoes Ingredients (4 servings)

4 medium sized potatoes
1 garlic head (or 13-15 cloves)
1.5 lemons, freshly juiced
5 Table Spoons of olive oil
1/3 teaspoon of salt
2/3 teaspoon of cayenne pepper (or hot chilli pepper)
A pinch of dried mint power (Optional)

Preparation Method
  1. Garlic Sauce: in a food processor, grind the peeled garlic, salt and the lemon juice at high speed for 2 minutes. Then add the olive oil, and let the processor go for another 3-5 minutes.  Alternatively, you could also use the Lebanese garlic dip instead if you have it premade and handy.
  2. Boil the potatoes for about 15-20 minutes, preferably leaving the center a bit crunchy and not fully cooked.
  3. As soon as the potatoes are done and while still hot, strain the water then cut the heads into disks of about 2/3 inch. You may need to wear gloves as the potatoes would be extremely hot.
  4. Lay a layer of potatoes on your serving plate, cover it with the garlic sauce, then put another layer and cover it with the sauce. Let the heat from the potatoes cook the garlic sauce for 3-5 minutes.
  5. Sprinkle the cayenne pepper on the potatoes and serve hot.
Preparation time: 5 minute(s)
Cooking time: 20 minute(s)
Diet type: Vegetarian
Diet tags: Reduced fat
Number of servings (yield): 4
Culinary tradition: Middle Eastern

Source: Mama’s Lebanese Kitchen.

SMOKY BABA GHANNOUJ WITH OIL-CURED BLACK OLIVES RECIPE

SMOKY BABA GHANNOUJ WITH OIL-CURED BLACK OLIVES

Mayonnaise ensures a creamy, smooth texture in this Midwestern riff on the classic Mediterranean dip by cookbook author Amy Thielen. Chopped cumin seeds add spice and a little crunch to the smoky eggplant.

MAKES 3 CUPS   1 HOUR, 10 MINUTES

Ingredients

2 medium eggplants (1 3⁄4 lbs.)
1⁄2 tsp. whole cumin seeds
1⁄4 cup extra virgin olive oil, plus more to garnish
1 bunch radishes, trimmed
1 large kohlrabi, trimmed
3 tbsp. mayonnaise, preferably homemade
2 tbsp. fresh lemon juice
2 tsp. kosher salt
1⁄4 tsp. freshly ground black pepper
Pinch of cayenne
Pinch of ground cinnamon
1 large garlic clove, finely grated
1⁄4 cup oil-cured niçoise olives, pitted and roughly chopped
Aleppo pepper, to garnish

Instructions

Heat the broiler to high. Place the eggplants on a foil-lined baking sheet and broil, turning as needed, until blackened all over and very soft, 20 minutes. Transfer the baking sheet to a rack and let the eggplant cool for 10 minutes.

Meanwhile, place the cumin seeds on a cutting board and drizzle with two drops of olive oil. Chop the seeds repeatedly until coarsely ground. Using a mandoline or knife, thinly slice the radishes and kohlrabi and then place in a large bowl of ice water. Let sit until the slices begin to curl, about 10 minutes. Drain and spread the slices out on a towel to dry.

Peel and discard the charred eggplant skin and place the flesh on a cutting board. Finely chop the flesh and then scrape into a bowl. Stir in the chopped cumin along with the 1⁄4 cup of olive oil, the mayonnaise, lemon juice, salt, pepper, cayenne, cinnamon, and garlic. Transfer the baba ghannouj to a serving bowl and drizzle with more olive oil. Sprinkle with the olives and Aleppo and serve with the radish and kohlrabi slices.

Source: Saveur

KIBBEH (BEEF AND BULGUR WHEAT MEATBALLS) RECIPE

KIBBEH (BEEF AND BULGUR WHEAT MEATBALLS)

Middle Eastern kibbeh is a finely ground paste of bulgur, onions, and lamb or beef, which is formed into patties or balls, filled with coarsely ground, sweetly spiced meat, onions, and pine nuts, and deep-fried.

MAKES 16

Ingredients

For the Filling

1 tbsp. olive oil, plus more to garnish
1 medium yellow onion, roughly chopped
8 oz. ground beef sirloin
1 tsp. kosher salt
1⁄4 tsp. ground allspice
1⁄4 tsp. ground cinnamon
1⁄4 cup pine nuts, toasted
1 tbsp. ground sumac, plus more to garnish

For the Shell

1 1⁄2 cups fine bulgur
1 tbsp. kosher salt
1⁄2 tsp. ground allspice
1⁄2 tsp. ground cinnamon
1⁄4 tsp. ground black pepper
1 small yellow onion, finely chopped
1 1⁄2 lb. lamb shoulder, trimmed of all fat and sinew
Canola oil, for frying
Plain yogurt, for serving
Mint leaves, to garnish

Instructions

For the filling: Heat oil in a 12" skillet over medium heat. Add onion, and cook, stirring, until soft, about 10 minutes. Add beef, and cook, breaking it up with a wooden spoon, until no longer pink, about 7 minutes. Add salt, allspice, and cinnamon, and cook, stirring, until meat begins to brown, about 4 minutes more. Transfer to a bowl, stir in nuts and sumac, and let cool.

For the shell: Rinse bulgur, squeeze out excess water, and place in a large bowl. Add salt, allspice, cinnamon, pepper, and onion, and set aside. Grind lamb twice in a meat grinder, and add to bulgur mixture; knead mixture in bowl into a pliable paste, about 5 minutes. Cover bowl with a clean dish towel.

Shape about 1⁄4 cup of the bulgur-meat paste into a ball, moistening your hands with water as you work. Hold ball in one hand and insert index finger of other hand into center to form a hole. Shape ball into a thin-walled (about 1⁄4"-thick) oval with an opening at one end by molding ball around finger, gradually tapering closed end. Mend any cracks in shell with a moistened finger. Fill hole with 1 1⁄2 tbsp. of the filling. Moisten edges of opening, then gather edges together to seal. Gently form kibbeh into the shape of an egg, and keep moist under a clean dish towel. Repeat shaping with remaining filling and bulgur-meat paste to make 16 egg-shaped balls in all.

Pour oil to a depth of 2" into a 6-qt. Dutch oven, and heat over medium heat until a deep-fry thermometer reads 375°. Working in batches, fry kibbeh until browned all over, about 4 minutes. Drain on paper towels. Transfer to a serving platter, and spoon some yogurt on the platter alongside the kibbeh. Drizzle oil over yogurt, and sprinkle with more sumac. Serve with mint leaves on the side.

Source: Saveur

Tuesday, August 15, 2017

Kibbeh Battata Recipe

Kibbeh Battata

Kibbeh battata is one of the famous traditional Lebanese appetizer. We use mozzarella and spinach for the filling instead of the usual meat & onions. Reduce the wastage significantly by using Knorr Mashed Potato. An absolute essential for Ramadan

Ingredients

Prepare dough

Knorr Mashed Potato (1x2kg)
Water
Bourghul, fine
All Purpose Flour
Onion, finely chopped
Knorr Beef Stock Powder (6x1100g)
7 spices
Mint, dry

Prepare filling

Mince Lamb Meat 400 g
Olive Oil 50 g
Spring Onion 100 g
Spinach, blanched and mixed 200 g
Mozzarella cheese grated 100 g
Knorr Mise en Place Basil Pesto 40 g
Black Pepper for taste 5 g
Nutmeg powder 3 g

Preparation

Prepare dough

  • In a sauce pan boil water, once water boils remove from the heat and add Knorr Mashed Potato to make potato puree
  • In a bowl combine bourghul and potato puree, add onion and knead mixture until just starts to stick together, add flour Knorr Beef Stock Powder, spices and dry mint, continue knead by hands until homogenous malleable paste is achieved. Cover and refrigerate for 30 minutes.
  • Have already a bowl of iced water to wet hands. Divide kibbeh dough and stuffed by filling equally then roll into balls, try to sharp sides. Refrigerate until ready to use or freeze for future use.
  • In a deep fryer at 180◦C, fry the shells are evenly golden brown color and crispy. Alternatively brush the shells with olive oil and bake in a pre-heat oven 190◦C for 20 minutes.

Prepare filling

  • In a fry pan over medium heat add olive oil, and sauté chopped onion until translucent, add minced meat and sauté for 10 minute or until meat becomes dry, add spring onion and spinach basil pesto and sauté until blended
  • Add 7 spices and Knorr Beef Stock Powder, set aside to cool, once cooled add mozzarella.
Source: Unilever Food Solutions

Freekeh and Chicken Soup Recipe

Freekeh and Chicken Soup

Freekeh and Chicken Soup is an Algerian origin soup - we highly recommend this soup for your regular Iftar menu in Ramadan. Any other month of the year, you can have it for lunch or dinner.

Ingredients

Celery, diced 50 g
Chicken breast, diced 500 g
Onion, finely chopped 100 g
Carrot, diced 100 g
Garlic, crushed 20 g
Knorr Tomato Pronto (6x2kg) 180 g
Sweet paprika 10 g
Chilli, powder 3 g
Black Pepper, crushed 2 g
Water 1.30 l
Knorr Chicken Stock Powder (6x1100g) 30 g
Freekeh 60 g
Chickpeas, boiled, drained 100 g
Mint, dry 3 g
Coriander leaves chopped 20 g
Lemon wedges, to serve 20 pc

Preparation

Prepare the soup

1. In a large cooking pot, warm olive oil over medium heat, add chicken pieces and cook a few minutes until Brown color. Remove chicken and set aside. Meanwhile wash and chop coriander stems.

2. In the same cooking pot over low-medium heat sauté onion, carrot and celery until onions are translucent and soft. Add garlic and chopped coriander stems fry for 1 minutes.

3. Add Knorr tomato Pronto cook for a further 2 minutes, stirring often.

4. Add paprika, chili powder and black pepper, return chicken and cook for another minute or so, again stirring often.

5. Add water, Knorr Chicken Stock Powder, increase heat and bring to boil then cover and reduce heat to a simmer allow to cook for 10 minutes before adding freekeh and cooking for another 30-40 minutes.

6. Add chickpeas to the soup, simmer for about 10 minutes.

7. Serve warm with lemon wedges and coriander leaves on the side so that people can add a squeeze of lemon juice or drizzle of olive oil if desired.

Kebab Halabi Recipe

Kebab Halabi

Kebab Halabi is one of the best grilled items, and not many places can make it as tasty as in the Middle East. Our rich Knorr tomato pronto sauce complements the lamb beautifully.

Ingredients

For the Kebabs

Lamb mince 1.30 kg
minced lamb fat (white fat) 200 g
Chilli paste 5 g
Bell Pepper Red, finely chopped 120 g
Mushrooms, chopped 120 g
Pine seeds 30 g
Walnuts 20 g
Mint, dry 1 g
Knorr Beef Bouillon Powder 3 g

For the sauce

Onion, slices 20 g
Chopped garlic 2 g
Knorr Corn Oil (4x5L) 5 ml
Knorr Tomato Pronto 100 g
Tomato Paste 10 g
Water 60 ml
Knorr Aromat Seasoning (6x1kg) 2 g
All-spice, powder 1 g

For the minted laban

Laban 150 g
Mint leaves chopped 3 g
Cumin powder 1 g

Preparation

1/. For the kebabs

Place all ingredients in freezer to get very cold but freeze, now mix all the ingredients till well combine and cool down again in freezer. Skewer the meet on to the traditional flat metal skewer using your thumb and for finger to pinch the meat forming a wave effect. Keep this mix in the fridge for at least 1 hour before cooking. Grill over open flame.

2. For the sauce

Sauté in the Knorr Corn Oil till soft then add the garlic and do the same, now add the tomato paste and brown. Deglaze with the water, add the Knorr Tomato Pronto, all spice and Knorr Aromat and simmer for 5min

3. For the minted laban

Mix all ingredients together.

4. Plating

Place equal amounts of tomato sauce into each bowl, rest the grilled kebab on top and garnish with minted Laban, pine nuts mint and Zaatar.

Serve with oriental rice

Source: Unilever Food Solutions

Thursday, August 10, 2017

Moroccan Mechoui (Slow Roasted Leg of Lamb or Shoulder) Recipe

Moroccan Mechoui (Slow Roasted Leg of Lamb or Shoulder)

Prep: 15 mins
Cook: 8 hrs
Yield: 1 leg serves 4 to 6

BY CHRISTINE BENLAFQUIH

Mechoui is traditionally prepared by roasting a whole lamb either on a spit over a fire or in a pit in the ground. The meat is eaten by hand with salt and cumin for dipping.

As most home ovens can't accommodate a whole lamb, this mechoui recipe calls for very slowly roasting a leg of lamb or shoulder in the oven until the meat is tender enough to pull off the bone. Slow roasting with a very low temperature can take up to nine hours, depending on the thickness of the cut, but you'll find the long cooking time well worth the wait as the meat will be so buttery tender that it can easily be pulled from the bone by hand – which is how it's traditionally eaten anyway!

If such a long, slow roast won't work with your schedule, we've added directions for shorter roasting methods which you can consider as alternatives. All three methods can be used to roast a half lamb or very small whole lamb if your oven can accommodate those larger roasts.

Also, try this recipe for Mechoui Roasted Lamb Spareribs.

What You'll Need

1 whole bone-in leg of lamb or shoulder
4 tablespoons soft unsalted butter (use if desired)
3 or 4 cloves garlic, pressed
2 teaspoons salt, or to taste
1 teaspoon pepper, or to taste
1 teaspoon cumin
1/2 teaspoon saffron threads, crushed
1/4 teaspoon turmeric
1 tablespoon olive oil
Salt
Cumin

How to Make It

Prepare the Lamb
  1. Trim excess fat from the leg of lamb or shoulder, and make a dozen or more cuts deep into the meat with the tip of a sharp knife.
  2. Combine the butter with the garlic, salt, pepper, cumin, saffron, turmeric and olive oil. Spread the mixture over the entire leg or shoulder of lamb, working some butter into the incisions made with the knife.
  3. Place the lamb in a roasting pan, and proceed with one of the roasting methods below.
Very Slow-Roasting Method: 7 1/2 to 9 Hours

This is our preferred method, direct from Marrakesh. You can reduce the cooking time to 4 to 5 hours by using a 350 F (180 C) oven temperature.
  1. Heat an oven to 250 F (120/130 C).
  2. Place the lamb in a roasting pan and cover with foil, sealing the edges tightly. Roast the lamb, basting hourly and resealing the foil each time, for 7 to 8 hours, or until the juices run clear and the meat is tender enough to pinch off the bone.
  3. Small pieces of lamb, weighing less than 4 pounds (2 kg), might finish cooking in 6 hours. Larger pieces might take closer to 9 hours.
  4. Remove the foil and increase the oven temperature to 475 F (240 C). Brown the lamb, basting frequently, for 15 to 30 minutes, or until the meat is well-colored.
  5. Transfer the lamb to a platter and allow it to rest for 10 minutes before serving. If desired, pour the juices over and around the lamb. Serve dishes of salt and cumin on the side for dipping.
Traditional Roasting Method: 3 to 4 Hours

When short on time, this method also works very well, but the meat won't be quite as tender as the above method. The lamb will, however, have more of a crisp crust, which some Moroccans find desirable.
  1. Heat an oven to 475 F (240 C). Add 1/2 cup of water to the pan, and roast the lamb, uncovered, for 20 minutes.
  2. Reduce the oven temperature to 325 F (160 C) and continue roasting the lamb, basting occasionally, for 2 1/2 to 3 hours, or until the meat is tender, the juices run clear and the lamb has a dark, crisp crust.
  3. Transfer the lamb to a platter and allow it to rest for 10 minutes before serving. If desired, the juices can be poured over and around the lamb. Serve dishes of salt and cumin on the side for dipping.
Fast Roasting Method: 1 to 2 Hours
  1. Heat an oven to 475 F (240 C). Wrap the exposed lower leg of the lamb in foil to prevent burning. Add 1/2 cup of water and a few tablespoons of olive oil to the pan, and roast the lamb, uncovered, for 1 to 2 hours, basting frequently, until the lamb is well browned and the juices run clear when a knife is inserted deep into the meat.
  2. If the meat has browned before the juices are clear, cover the meat with a loose foil to prevent further darkening.
  3. Transfer the lamb to a platter and allow it to rest for at least 10 minutes before serving. If desired, the juices can be poured over and around the lamb. Serve dishes of salt and cumin on the side for dipping.
Serve the Mechoui
  • Plan to serve mechoui for a special family dinner or when entertaining. For a colorful presentation, garnish the platter with an assortment of salads or roasted or grilled vegetables.
  • You also can make mini brochettes by threading cubes of cured meat, cheese and olives on toothpicks and inserting them into the roast as a garnish.

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