Saturday, August 30, 2014

Pickled Eggplant Recipe

Photo: Pickled Eggplant Recipe (Chef Osama)

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Pickled Eggplant recipe.  Enjoy the good taste of Arabic Food and learn how to make Pickled Eggplant.

Ingredients

½ kg egg plant (small size)
3 garlic cloves
1 red hot pepper
¾ tsp salt
1 celery stick
1 TBSP lemon juice
½ cup white vinegar

Method

- Wash eggplant and boil for 10 minutes, keep small quantity of boiled water aside.
- Smash garlic, pepper, salt, and celery properly in a mortar and pastel until paste.
- Mix lemon juice with garlic paste.
- Cut eggplant from one side longitudinally, stuff with the mixture, put in a glass jar or a pot.
- Stir the rest of the mixture with vinegar and the boiled water, season with salt and pepper. Pour the mixture over the egg plant and leave for a day in the fridge.

Source: Chef Osama (The Good Taste Company)  


More Arabic Food Recipes:

Grilled Corn on the Cob with Sumac Butter
Moroccan Spice Corn Topper
Moroccan beef triangles
Shish Barak with Yoghurt
Shakreyah
Cashew Nuts Mafruka 


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Chicken and pumpkin tagine recipe


The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chicken and pumpkin tagine recipe.  Enjoy the good taste of Arabic Food and learn how to make Chicken and pumpkin tagine.

Moroccan flavours come to life in this delicious chicken and pumpkin tagine, a great entertaining dish which is perfect for feeding a hungry crowd.

To Prep 0:20 | To Cook 0:50 | INGREDIENTS 15 | DIFFICULTY EASY | SERVINGS 6

Ingredients

100 ml extra virgin olive oil
4 (1kg) Coles RSPCA approved chicken breast fillets, cut into 3cm pieces
40g butter
1 large brown onion, thinly sliced
2 teaspoons ground cinnamon
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground ginger
2 cups chicken stock
800g butternut pumpkin, peeled, cut into 3cm pieces
300g green beans, trimmed, halved
2 tablespoons currants
1/4 cup pitted dates, chopped
2 cups couscous
1/4 cup slivered almonds, lightly toasted, to serve 


Method   

Step 1
Heat 1 tablespoon oil in a large, heavy-based saucepan over medium-high heat. Cook chicken, in batches, for 5-6 minutes or until browned. Transfer to a plate.   


Step 2
Add 1 tablespoon of the remaining oil and half the butter to the pan. Cook onion and spices for 5 minutes or until onion softens. Return chicken and any juices to the pan. Add stock and pumpkin. Bring to the boil. Reduce heat to low. Cover and simmer for 30 minutes or until chicken and pumpkin are tender. Add beans in the last 5 minutes of cooking. Stir in currants and dates.   

 
Step 3
Meanwhile, place 2 cups water and remaining oil in a saucepan. Season with salt. Bring to the boil over high heat. Remove from heat. Add couscous, stirring constantly. Cover and stand for 2-3 minutes. Add remaining butter. Heat over low heat for 3 minutes. Use a fork to separate grains.   


Step 4
Top tagine with almonds. Serve with couscous.

Coles - February 2014  


More Arabic Food Recipes:

Chickpea tagine
Chicken, couscous and aubergine tagine
Quick cauliflower and olive tagine
Lamb Tagine with Cinnamon, Saffron, and Dried Fruit
Beef Tagine with Butternut Squash
Chicken Tagine With Olives

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Couscous tabouli and beef salad recipe


The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try  Couscous tabouli and beef salad Recipe. Enjoy the Arabic cuisine and learn how to make Couscous tabouli and beef salad.

 Packed with healthy ingredients, this beef couscous salad makes a simple yet satisfying mid-week meal.

To Prep: 0:30 | To Cook: 0:10 | INGREDIENTS: 14 | DIFFICULTY: EASY | SERVINGS: 4

Ingredients

1 cup chicken stock
1 cup couscous
1 tablespoon olive oil
1/3 cup firmly-packed raisins
300g beef eye fillet
1 Lebanese cucumber, cut into 1cm pieces
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh flat-leaf parsley leaves
1/4 cup pine nuts, toasted
420g can chickpeas, drained, rinsed
3 hard-boiled eggs, roughly chopped

Lemon yoghurt dressing

1/2 cup natural yoghurt
1 tablespoon lemon juice
1 tablespoon olive oil

Method

Step 1
Make dressing: Combine ingredients in a bowl. Add 1 tablespoon of cold water. Stir until pouring consistency, adding more water if required. Season with salt and pepper.

Step 2
Bring stock to the boil in a saucepan over high heat. Place couscous in a large, heatproof bowl. Add 1 teaspoon of oil, raisins and stock. Cover and stand for 3 to 4 minutes or until liquid is absorbed. Stir with a fork to separate grains.

Step 3
Heat remaining oil in a large frying pan over high heat. Cook beef for 5 to 6 minutes each side for medium or until cooked to your liking. Remove to a plate. Cover and set aside for 10 minutes to rest.

Step 4
Meanwhile, add cucumber, mint, parsley, pine nuts, chickpeas and egg to couscous. Thinly slice beef. Add to couscous mixture. Toss to combine. Spoon onto plates. Drizzle with dressing. Serve.

Super Food Ideas - November 2007 , Page 60
Recipe by Kathy Knudsen

Photography by John Paul Urizar  


More Arabic Food Recipes:

Lentil Salad with Feta Cheese Recipe
Pita Salad with Cucumber, Fennel, and Chicken Recipe
Grilled Chicken on Greens with Creamy Harissa Dressing Recipe
Couscous Salad with Chicken and Chopped Vegetables Recipe    
Grilled Vegetable Meze Plate Recipe    
Za'atar-Crusted Chicken Schnitzel Recipe

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Sunday, August 10, 2014

Upside down rice, meat and vegetables recipe

Upside down rice, meat and vegetables recipe - Chef Osama
 
The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try  Upside down rice, meat and vegetables Recipe. Enjoy the Arabic cuisine and learn how to make Upside down rice, meat and vegetables.

Ingredients

1 Italian eggplants
1/2 teaspoon ground mix spices
1 1/2 cup Egyptian rice, washed
1 tablespoon olive oil
2 cups meat, boiled, seasoned and small cubed
2 cups vegetable or chicken stock
Salt
Oil for frying

for garnish
Almonds slices, roasted
Parsley leave, finely chopped

Method

- Preheat oven to 180 degree Celsius.
- Cut the eggplants into rounds. Season with salt and allow standing for an hour.
- Rinse and lightly press to get rid of the excess water.
- Heat oil in a pan, fry eggplants until golden brown, lift on kitchen paper to get rid of excess oil.
- Drain rice and place in in a large bowl, season with salt and spices.
- Coat the bottom of a round pot with oil.
- Arrange eggplant rounds on the bottom of the pot then a layer of rice, then the meat (you can repeat this step to apply many layers).
- Press slightly, prick in several places with a wooden skewer. And pour stock.
- Cover the pot with aluminum foil and place in oven for about 20 minutes or until done.
- Remove pot from heat and let cool for about 10 minutes.
- Place a large serving plate on top of the pot and flip it over.
- Very carefully, lift the pot off the plate to reveal the layered dish.
- Garnish with roasted nuts and parsley.

- The spice mixture* consists of equal parts ground cinnamon, ground cloves, ground cardamom, and ground nutmeg.
- The main idea of the Maklouba dish is layering the vegetables with rice in a pot, then turning it upside down when ready to serve.
 

Source: Chef Osama 


More Arabic Food Recipes:
 
Maqluba
Bokhari Rice Recipe 
Rice with Chicken and Tomatoes Recipe 
Peas with rice (Bazella W Riz) Recipe 
Kabseh Chicken (Kabseh bi Djej) Recipe 
Saudi Rice with Meat - Meat Zurbian 

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Okra and Lamb Recipe

 
The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try  Okra and Lamb Recipe. Enjoy the Arabic cuisine and learn how to make Okra and Lamb.

Preparation time: 20 minutes
Cooking time:
2 hours 15 minutes Serves 4

Ingredients

2 tablespoons olive oil, plus extra for drizzling
2 small onions, finely chopped
5 garlic cloves, sliced
14 oz/400 g boneless lamb, diced
1 lb/450 g okra, trimmed
3 tablespoons tomato paste (purée)
½ teaspoon seven spices seasoning
salt and pepper

Preparation

Preheat the oven to 375°f/190°c/Gas Mark 5. Heat the olive oil in a large skillet or frying pan, add the onions, and cook over low heat, stirring occasionally, for 5 minutes until softened but not colored. Add the garlic and cook for another minute. Add the lamb, increase the heat to medium, and cook, stirring frequently, for 8–10 minutes until evenly browned. Meanwhile, put the okra into a roasting pan, drizzle with a little olive oil, and roast for 30 minutes. Meanwhile, pour enough boiling water into the pan of lamb to cover and cook for 30 minutes. Stir in the tomato paste (purée), okra, and seven spices seasoning and continue to cook for 1 hour more or until the sauce has reduced and thickened and the lamb is tender. Season with salt and pepper and serve.

Source: The Lebanese Kitchen Cookbook by Salma Hage's  

More Arabic Food Recipes:

Fried Chicken Thighs Recipe
Grilled Vegetable Meze Plate Recipe
Rice with Chicken and Tomatoes Recipe
Bokhari Rice Recipe   

Stuffed zucchini (kousa mahshi) recipe 
Vegetarian Stuffed Grape Leaves Recipe
 
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Tuesday, August 5, 2014

Grilled Corn on the Cob with Sumac Butter Recipe


The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try  Grilled Corn on the Cob with Sumac Butter Recipe. Enjoy the Arabic cuisine and learn how to make Grilled Corn on the Cob with Sumac Butter. 

Use the leftover corn cooking liquid to make corn or lobster chowder. It's absolutely packed with corn flavour. Sumac is a pleasantly sour Lebanese spice that can be found at Middle Eastern groceries or specialty food shops. Yield is 4 servings.

Courtesy of: Christine Cushing

Ingredients

4 cup milk

4 cup water

Coarse salt

4 cobs corn, husked

3 Tbsp butter, melted, plus more softened butter to taste, for serving

1 tsp ground sumac

Freshly cracked black pepper


Directions

1. Bring milk and water to a boil in a large pot and add some salt.

2. Put the corn in the pot and cover with a smaller lid than the top of the pot to keep corn immersed in the boiling liquid.

3. Cook corn for 6 minutes and remove with tongs.

4. In a small bowl, mix together melted butter and sumac and season with salt and pepper.

5. Season corn with salt and pepper.

6. Preheat grill to medium-high heat.

7. Put corn on the grill.

8. Brush corn with the melted butter and cook, turning occasionally, until some of the kernels are golden brown, about 4 minutes total.

9. Serve corn with softened butter and more salt and pepper.
 

More Arabic Food Recipes:
 
Moroccan Spice Corn Topper Recipe
Moroccan beef triangles recipe 
Shish Barak with Yoghurt
Shakreyah Recipe
Cashew Nuts Mafruka
Chicken and Potato in Oven

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Monday, August 4, 2014

Flavored Hummus Recipe

Photo: Flavored Hummus Recipe (Chef Osama)
 
The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try  Flavored Hummus Recipe. Enjoy the Arabic cuisine and learn how to make Flavored Hummus. 

Ingredients

1 1/2 cup chickpeas, canned
1/2 cup sesame paste
1/4 cup warm water
2 tablespoon lemon juice
2 tablespoon olive oil
Salt and white pepper
1/2 teaspoon ground cumin

For Flavors
3 tablespoon basil, olive oil paste
1 medium boiled beet, peeled, mashed with olive oil and lemon juice
3 tablespoon sweet red pepper paste
toasted bread

Method

- Rinse chickpeas under running water, drain.
- Whisk sesame paste with water in a bowl until combined.
- Peel chickpeas and place in a food processor.
- Add sesame mixture, lemon juice, oil and season with salt, white pepper and cumin.
- Process until soft puree is achieved.
- Divide mixture into three different bowls.
- Combine each flavor among the bowls, stir well.
- Serve flavored hummus with toasted bread.


Source: Chef Osama

More Arabic Food Recipes:

Fatteh with hummus recipe
Hummus With Crispy Chorizo Recipe
Vegetable Hummus Recipe
Homemade Hummus Recipe
Lamb, tabouli and hummus wrap recipe
Hummus without Tahini

Save and share Flavored Hummus Recipe 

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