Thursday, December 18, 2014

Baklawa Recipe


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

The sound of the hot syrup as it’s poured onto the hot pastry is one of the best things, only surpassed by the sound of your first crunchy bite into this golden delicacy. Yum! This is a fantastic recipe for baklawa.

Makes 30
Preparation 15min
Cooking 55min
Skill level Mid

By
Amal Malouf

Ingredients
2–3 cups walnuts or pistachios
2 tbsp sugar
2 tsp orange blossom water
1 tsp rosewater
350 g clarified butter (ghee) or unsalted butter, melted
375 g filo pastry

Syrup

440 g (2 cups) sugar
250 ml water
1 squeeze lemon juice
½ tsp orange blossom water
½ tsp rosewater

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions

Lightly crush the nuts in a food processor. Tip into a bowl and mix with the sugar, orange-blossom water and rosewater.

Preheat the oven to 180°C. Brush a baking tray measuring 20 x 30 cm with melted ghee or butter. Add a layer of filo in the base of the tray and brush with more butter. Keep layering with buttered filo until you have used half the filo. Spread the nuts in an even layer on top. Continue layering with the remaining filo, brushing with butter as you go (you may not need all of the butter).

Carefully cut the baklawa into diamond shapes. Pour a little more of the melted butter over the top and bake for about 55 minutes, or until golden brown.

Meanwhile, prepare the syrup. Combine the sugar, water and lemon in a saucepan over medium heat, stirring to dissolve the sugar. Bring to the boil, then simmer for 15 minutes, until slightly thickened. Remove from the heat and add the orange blossom water and rosewater. Pour the hot syrup over the hot pastry.
 

From sbs.com.au

More Arabic Food Recipes:
 
Baklava Recipe
Middle-Eastern baklava recipe 
Baklava Cups Recipe 
How to make best Algerian baklava 
Lebanese Knafeh Recipe 
Knafeh Dough
 
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Middle Eastern spiced dumplings recipe


The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try  Middle Eastern spiced dumplings recipe. Enjoy the Arabic cuisine and learn how to make  Middle Eastern spiced dumplings.

Who can resist dumplings, especially ones with a Middle Eastern twist? Your family will feel like they're in Turkey when they wolf down these delights. Ingredients

1/2 cup pistachios, chopped (optional)
Vanilla ice cream, to serve

Dumplings

2 cups self-raising flour
50g butter, chopped
2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/2 cup milk
1 egg
1 egg yolk

Syrup

1/2 cup caster sugar
1 vanilla bean or 1 teaspoon vanilla extract
100g golden syrup
50g honey
1/4 cup rose water or 2 tablespoons rose essence
1 orange, juice and zest
20g butter
1 1/2 cups water


Method 

Step 1
To make syrup combine golden syrup, honey, sugar, vanilla, rose water, orange zest and juice, butter and water in a large saucepan that has a fitted lid, place over medium heat and stir to dissolve sugar and combine well. tain medium heat.
 

Step 2
Meanwhile make dumplings combine flour, butter, spices and rub together using the tips of your fingers in a large bowl to form fine bread crumbs. Add milk and egg then mix well to combine.
 

Step 3
Take a golf-ball-sized portion of dough and shape into a ball. Repeat with reing dough.
 

Step 4
Place dough balls into hot syrup, cover with fitted lid and cook for 10 - 15 minutes, turning dumplings carefully with a large spoon after 5 minutes. Dumplings should look puffed and when cut open cooked through.
 

Step 5
Serve hot dumplings with a few tablespoons of syrup, vanilla ice cream and pistachios.

Coles - Christmas 2013
Recipe by Dani Venn 


More Arabic Food Recipes:

Cinnamon and rosewater rice pudding with pomegranate syrup recipe
Moroccan quinoa cakes recipe
Moroccan pastry with crème anglaise (ktefa) recipe
Syrian cigar nut pastries with orange-honey cream recipe
Sweet pastry cigars with almond and cinnamon filling
Moroccan almond pastry (mhancha)  


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Wednesday, December 17, 2014

Roast chicken with freekeh stuffing recipe


The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try Roast chicken with freekeh stuffing recipe. Enjoy the Arabic cuisine and learn how to make Roast chicken with freekeh stuffing.

Created by accident in Syria 2300 BCE, freekeh is immature wheat that is roasted and then threshed to separate the grain from the charred straw and chaff. This grain contains four times more fibre than brown rice, so makes a great alternative to potatoes, pasta or rice. This roast chicken stuffed with freekeh is a great way to show-off the super-grain. The freekeh can be made in advance to reduce cooking time.

Serves 6
Preparation 20min
Cooking 2hr
Skill level Mid

By
Deborah Kaloper


Ingredients

1 tbsp olive oil, plus extra, to drizzle
1 onion, finely chopped
150 g minced lamb
205 g (1¼ cups) freekeh
½ tsp ground cinnamon
½ tsp ground allspice
½ tsp ground coriander
750 ml (3 cups) chicken stock or water
1 bay leaf
1 cinnamon quill
1½ tsp salt
1 tbsp butter
50 g (⅓ cup) pine nuts
40 g (½ cup) flaked almonds
30 g (¼ cup) dried barberries (see Note)
1.8 kg whole chicken
lemon wedges and herb salad, to serve
salt and pepper, to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions

Heat oil in a large frying pan over medium heat, add onion and cook for 3 minutes or until softened. Add lamb and cook for 4 minutes or until browned. Add freekeh and ground spices, season with pepper and cook, stirring, for a further minute or until fragrant and freekeh is well coated. Add stock, bay leaf, cinnamon and 1½ tsp salt, bring to the boil, then reduce heat to low and cook for 30 minutes or until freekeh is tender and the liquid has absorbed. Transfer to a large bowl. Wipe pan clean and reserve.

Preheat oven to 200°C. Melt butter in the reserved pan over medium heat. Cook nuts for 3 minutes or until golden. Add to freekeh mixture with barberries and stir to combine.

Pat chicken dry, including the cavity, with paper towel. Fill cavity with half the freekeh stuffing, then tie legs together with kitchen string. Drizzle with oil and rub all over chicken, then season with salt and pepper. Place in a lightly greased roasting pan and roast for 1 hour or until the juices run clear when the thickest part of the thigh is pierced with a skewer. Remove from oven, cover with foil and rest for 10 minutes.

Meanwhile, place remaining stuffing and 60 ml (¼ cup) hot water in an ovenproof dish. Cover with foil and bake for 8 minutes or until heated through.

Carve chicken and serve with stuffing, lemon wedges and herb salad.

Note
• Dried barberries, known as zereshk, are tart red berries often used in Persian cooking. They are available from specialist and Middle Eastern food shops.

Photography by John Laurie.

As seen in Feast magazine, October 2011, Issue 2. For more recipes and articles, pick up a copy of this month's Feast magazine.
 

More Arabic Food Recipes:
 
Moroccan-style Roast Chicken Recipe 
Moroccan spiced chicken with lemon potatoes and tomatoes 
30 minute lamb roast recipe 
Spicy Lamb Kebab Recipe 
Couscous salad with avocado & prawns recipe 
Chicken, harissa and aubergine tagine

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Cinnamon and rosewater rice pudding with pomegranate syrup recipe


The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try Slow-roasted lamb shoulder with flavours of shawarma recipe. Enjoy the Arabic cuisine and learn how to make Slow-roasted lamb shoulder with flavours of shawarma.

Rice pudding is a winter comfort all over the globe. In Portugal, it’s called arroz doce and, in France, it’s known as riz au lait. This version, served with pomegranate syrup and pistachios, is very much a Middle Eastern variation. The trickle of the tart and sweet syrup is the perfect match for this creamy, cinnamon-spiked rice dessert.

Serves 6
Preparation 15min
Cooking 1hr 15min
Skill level Mid

By
Kate Gibbs


Ingredients 

1 litre milk
250 ml (1 cup) thickened cream
2 tbsp caster sugar
1 vanilla bean, split, seeds scraped
½ tsp ground cinnamon
220 g short-grain rice
½ tsp rosewater (see Note)
dried rose petals (see Note) (optional), chopped pistachios and pomegranate seeds, to serve

Pomegranate syrup

750 ml (3 cups) unsweetened pomegranate juice
55 g (¼ cup) caster sugar
1 tbsp fresh lemon juice

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions

To make the syrup, place all ingredients in a pan over medium heat and stir occasionally for 3 minutes or until sugar dissolves. Reduce heat to low and simmer gently for 40 minutes or until reduced by two-thirds. Cool in pan.

Place milk, cream, sugar, vanilla bean and cinnamon in a saucepan over medium–high heat and bring to a simmer. Gradually add rice. Cook, stirring constantly, for 25 minutes or until rice is al dente and pudding is thickened. Discard vanilla bean. Remove from heat.

Stir rosewater and a pinch of sea salt into rice pudding, then spoon into bowls. Serve drizzled with pomegranate syrup and scattered with dried rose petals, if using, pistachios and pomegranate seeds.

Note
• Rosewater is a musky flavouring that is made by distilling rose petals. It is available from Middle Eastern food shops and select supermarkets.
• Dried rose petals are available from specialist and Middle Eastern food shops.

Photography Chris Chen
 

More Arabic Food Recipes:

Moroccan quinoa cakes recipe
Moroccan pastry with crème anglaise (ktefa) recipe
Syrian cigar nut pastries with orange-honey cream recipe  
Sweet pastry cigars with almond and cinnamon filling
Moroccan almond pastry (mhancha) 
Pistachio Hazelnut Baklava   


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Slow-roasted lamb shoulder with flavours of shawarma recipe


The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try Slow-roasted lamb shoulder with flavours of shawarma recipe. Enjoy the Arabic cuisine and learn how to make Slow-roasted lamb shoulder with flavours of shawarma.

There’s nothing worse than being stuck in the kitchen on Christmas day while all your guests are enjoying themselves outside, so this DIY lamb shawarma recipe is the perfect solution. It’s the easiest roast lamb you’ll ever make and it pairs beautifully with the carrot and yoghurt dip and the pickled onion salad. All wrapped up in a warm flat-bread – it’s the best Christmas present ever!

Serves 8
Preparation 30min
Cooking 12hr
Skill level Easy

By
Shane Delia


Ingredients

1.5 kg lamb shoulder, shank bone cracked (ask your butcher to do this)
500 g rack of lamb ribs
flat breads, to serve

Marinade

7 garlic cloves, peeled
2 tbsp finely chopped preserved lemon
2 tbsp sabaht baharat (Lebanese 7 spice) (see Note)
1 tbsp salt
1 tbsp black pul biber (see Note)
60 ml (¼ cup) olive oil

Carrot and yoghurt dip

60 ml (¼ cup) olive oil
2 medium carrots, peeled and grated
2 tbsp cumin seeds, coarsely crushed
2 garlic cloves, peeled and crushed
780 g (3 cups) thick Greek-style natural yoghurt

Pickled onion salad

60 ml chardonnay vinegar
45 g (¼ cup) brown sugar
1 red onion, peeled and finely shaved
small handful each of mint, coriander and flat-leaf parsley leaves, torn
small handful wild rocket
60 ml (¼ cup) olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions

Marinating time overnight to 2 days

To make the marinade, place the garlic in a mortar and pestle and pound until a creamy smooth paste forms. Add the all the remaining ingredients and stir until well combined.

Using a sharp knife, score the lamb shoulder all over. Rub the marinade all over the meat, making sure you get in the crevices and under the skin if possible. Place in a shallow dish, cover very tightly with plastic wrap and refrigerate overnight or for up to 2 days.

Preheat the oven to 100-110ºC. Place the lamb in a deep roasting pan, pour 250 ml (1 cup) water into the pan and roast for 12 hours or until the meat falls off the bone easily.

Meanwhile, to make the carrot and yoghurt dip, heat the oil in a frying pan over medium-high heat. Add the carrot and cumin stir for 3-4 minutes or until softened. Add the garlic and stir for another 2-3 minutes or until the carrots are tender. Transfer the carrot mixture to a bowl and while still warm, stir in the yoghurt. Season to taste, then refrigerate the dip until ready to serve.

To make the pickled onion salad, place the vinegar and sugar in a small saucepan and stir over low heat until the sugar dissolves. Bring to the boil, then remove from the heat and stand until cool.

Just before serving, place the onion, herbs and rocket into a bowl and drizzle with the vinegar mixture and the olive oil. Toss to coat, then serve with the lamb, carrot and yoghurt dip and warm flatbreads for wrapping.

Notes

• Sabaht baharat is a blend of spices often referred to as Lebanese seven spice or simply baharat. You will find baharat in Middle Eastern grocery stores or at quality spice merchants.

• Black aleppo pepper is a more mature version of red pul biber (Turkish red pepper flakes). It’s slightly spicier and imparts a subtle yet unique smoky flavour. If unavailable, use red pul biber or red chilli flakes.
  


More Arabic Food Recipes:

Lamb Shawarma Recipe
Spicy Chicken Shawarma Salad
Spicy Chicken Shawarma Recipe
Middle Eastern Chicken Shawarma Recipe
Lamb Stuffed Vine Leaves Recipe
Spicy Lamb Kebab Recipe

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Monday, December 15, 2014

Grilled flat chicken with broad bean crush recipe


The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try  Grilled flat chicken with broad bean crush recipe. Enjoy the Arabic cuisine and learn how to make  Grilled flat chicken with broad bean crush. 

This flattened chicken dish is cooked under the grill and served smeared with the earthy and spicy broad bean crush. The crush is also delicious on toasted bread, served as a canapé with drinks before dinner.

Serves 4
Preparation 10min
Cooking 15min
Skill level Easy

By
Greg Malouf & Lucy Malouf


Ingredients

2 x 500 g (1 lb) free-range chickens or poussins
salt and pepper

Broad bean crush

1 garlic clove
½ tsp salt
125 g (4 ½ oz) broad beans, podded, blanched and peeled
1 shallot, very finely diced
¼ cup coriander (cilantro) leaves, finely chopped
50 ml (2 fl oz) extra virgin olive oil
pinch of cayenne pepper
freshly ground black pepper
1 lemon, juiced

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Preheat your grill to its highest temperature and line the tray of the grill with foil to make cleaning up easier.

To prepare the chickens, cut them down the back and splay them open. Season them with salt and pepper and place them under the grill, skin side down, making sure they are about 3 cm (1¼ in) from the heat source. Cook for 5 minutes, then turn and cook for a further 5 minutes, or until the skin starts to blister.

While the chickens are grilling, prepare the broad bean crush. First, pound the garlic and salt to a smooth paste. Next, add the remaining ingredients to the mortar and pound them one by one or tip everything into a food processor. Either way, what you are aiming for is a sludgy, rough texture.

When the chickens are cooked, smear on the broad bean crush and cook for a few more minutes. Serve with Arabic bread, lemon wedges and a soft leaf salad.

Recipe from Saha by Greg and Lucy Malouf, with photographs by Matt Harvey.


More Arabic Food Recipes:

Spiced chicken wings with carrots and tahini recipe 
Chicken and pumpkin tagine recipe 
Fried Chicken Thighs Recipe 
Chicken, couscous and aubergine tagine recipe 
Spicy Chicken Shawarma Recipe 
Lemony Moroccan-Style Chicken Kebabs Recipe

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Thursday, December 11, 2014

Roast duck with brandied cumquats recipe


The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try Roast duck with brandied cumquats recipe. Enjoy Christmas desserts and learn how to make Roast duck with brandied cumquats.

Who doesn’t adore the idea of a game bird for Christmas? In the absence of a goose (which would be ideal), a large free-range duck, such as a muscovy, has a sense of theatre and a great taste to go with it. They’re also easier to source. I’ve used brandied cumquats here, but if you can’t find them, use sliced cumquats or a similar citrus (if using sweet oranges, use mostly the rind) and some brandy straight from the bottle for the marinade.

Serves 6
Preparation 15min
Cooking 2hr
Skill level Mid

By
Matthew Evans


Ingredients

2.5 kg muscovy duck (or similar meaty breed), cleaned
olive oil, to coat
6 brandied cumquats (see Note), sliced, plus 50 ml brandy liquid from jar
2 pieces cassia bark (see Note), broken, or 2 cinnamon quills
6 star anise
roasted potatoes, plus other roasted or steamed vegetables, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions

Resting time 15 minutes

Preheat oven to 180°C. Using paper towel, pat duck dry inside and out, then rub skin and cavity with olive oil, salt and pepper. Place duck, breast side-down, in a roasting pan.

Pour cumquat brandy liquid over the duck. Place cumquats on top of duck with the cassia bark and 3 star anise. (It doesn’t matter if some bits fall off the duck into the pan.)

Roast for 40 minutes, then turn duck over and transfer star anise, cumquats and cassia bark onto breast side with remaining 3 star anise. Roast for a further 1 hour and 20 minutes, basting with pan juices every 20 minutes. Reduce heat if duck is browning too quickly.

Transfer duck to a serving plate. Rest, loosely covered with foil, for 15 minutes, before carving at the table. Skim fat from pan, then transfer juices to a jug. Serve duck with roasted potatoes, other vegetables and cooking juices.

Notes
• Brandied cumquats are available from selected delis.
• Cassia bark, available from spice shops and Asian food shops, has a similar but stronger flavour to cinnamon.

Photography Alan Benson

As seen in Feast magazine, Dec/Jan 2013, Issue 27. For more recipes and articles, pick up a copy of this month's Feast magazine.


More from the Arabic Food Kitchen:

Baba ghanoush

Baked salmon with salsa verde

Basic roast beef & vegetables

30 minute lamb roast

Middle Eastern roast turkey

Mediterranean chicken pasta salad

  
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