Fried Potatoes Stuffed with Meat Recipe

If you like potatoes, this recipe of Fried Potatoes Stuffed with Meat will stimulate your appetite. Enjoy cooking the Syrian way. The Syrian cuisine is rich of tasty recipes specially starter dishes.

Ingredients - serves 10

• 8 small potatoes or 1200 g
• 2 tablespoons vegetable oil
• 1 medium onion or 150 g, chopped
• 300 g minced beef
• ½ teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 tablespoons fresh parsley, chopped
• 2 eggs, lightly beaten
• 1 sachet MAGGI® Coating Mix
• 2 cups oil for deep frying

Preparation

• Peel and carefully hallow the potatoes.
• Heat the vegetable oil in a frying pan, add and cook onion, stirring over medium heat for 5 minutes until softened.
• Add the meat and cook for 10 minutes or until golden brown. Add spices and parsley, season with salt to taste, stir for 1 minute and remove from heat.
• Stuff potatoes with the meat mixture. Dip each potato in eggs then roll in the MAGGI® Coating Mix .
• Deep fry potatoes over medium heat 170°C hot oil for 6-8 minutes or until are cooked and golden brown.

Cooking tips: When hallowing the potatoes, make sure to remove thin layers of flesh to avoid damaging them.

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Potato and Rice Kibbe Recipe

Try this tasty Kuwaiti appetizer kibbe recipe using mashed Potato and Rice. Enjoy eating kibbe!

Ingredients

• 2 cups basmati rice or 400 g, washed
• 3 cups water or 750 ml
• 2 cubes MAGGI® Seasoning for White Rice
• 2 medium potatoes or 500 g, boiled and peeled

For the stuffing:

• 2 tablespoons vegetable oil
• 2 medium onions or 250 g, chopped
• ½ kg minced lamb
• 1 tablespoon curry powder
• 2 cubes MAGGI® Mutton Bouillon , crumbled
• 3 tablespoons pine seeds, toasted
• 2 tablespoons raisins
• ¼ cup fresh dill or 20 g, finely chopped
• 2 cups vegetable oil, for deep frying

Preparation

• Place rice, water and MAGGI® Seasoning for White Rice cubes in a pot. Stir constantly to boil then cover and cook over a low heat until rice is cooked. Remove and set aside to cool slightly.
• Mash the potato and the rice until puree then cover and set aside.
• Meanwhile, heat oil in a medium pot, add onion and cook until tender. Add minced lamb and cook until golden brown. Add curry powder, MAGGI® Mutton Bouillon cubes, pine seeds and raisins and stir until well combined. Remove pot from heat, mix in dill and leave to cool.
• With wet hands, take medium sized pieces of the potato and rice mixture, form each portion into a ball shape, making a space in the center by pushing your finger through from one end.
• Stuff with some meat mixture, close firmly to form a ball then flatten it slightly into small patties.
• Fry kibbeh by batches in deep hot oil until golden brown.
• Serve hot with green salad and yogurt.

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Moroccan-Spiced Lamb Triangles Recipe

Enjoy Moroccan cooking and try this spicy Moroccan lamb triangles recipe.

Ingredients - makes 20 triangles

• 1 tbs olive oil
• 1 small brown onion, halved, finely chopped
• 1 garlic clove, crushed
• 1 1/2 tbs Middle Eastern spice (harissa) mix (McCormick brand)
• 250g lamb mince
• 50g (1/4 cup) finely chopped dried dates
• 40g (1/4 cup) toasted slivered almonds (Ducks brand)
• 70g (1/4 cup) natural yoghurt
• 1/4 cup coarsely chopped fresh coriander
• Salt & freshly ground black pepper
• 20 sheets filo pastry
• 80g butter, melted
• 1 tbs caraway seeds

Preparation

• Heat the oil in a large frying pan over medium-high heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the spice mix and cook, stirring, for 2 minutes or until fragrant. Add the lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until golden brown. Remove from heat. Add the dates, almonds, yoghurt and coriander, and stir to combine. Taste and season with salt and pepper. Set aside for 15 minutes to cool.
• Place the filo sheets on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 filo sheet with melted butter and fold lengthways into 3 to make a 5cm-wide strip of pastry. Place 1 tbs of the mince mixture on the narrow edge closest to you. Use your fingers to hold the mince in place and fold the bottom right-hand corner over diagonally to cover filling. Continue folding on the diagonal until the end of the pastry strip is reached and a triangle forms. Place on a baking tray. Repeat, with the remaining pastry, melted butter and filling, to make another 19 triangles.
• Preheat oven to 180°C. Brush triangles with any remaining melted butter and sprinkle with caraway seeds. Bake in preheated oven for 15 minutes or until triangles are heated through and pastry is golden brown. Remove from oven.
• Arrange triangles on a large serving platter and serve immediately.

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Grilled Lamb Steaks with Peperonata Recipe

Ingredients - serves 4

• 8 (about 120g each) lamb leg steaks
• 2 tbs olive oil
• 2 red capsicums, deseeded, cut into 1.5cm pieces
• 1 yellow capsicum, deseeded, cut into 1.5cm pieces
• 1 brown onion, coarsely chopped
• 2 garlic cloves, crushed
• 1 x 250g punnet cherry tomatoes
• 1 cup fresh basil leaves, torn
• 2 bunches broccolini, steamed, to serve

Preparation

• Preheat a barbecue grill or chargrill on medium-high. Add the lamb steaks and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
• Meanwhile, heat the oil in a frying pan over medium heat. Add the combined capsicum, onion and garlic and cook, stirring occasionally, for 3 minutes or until capsicum softens slightly. Add the tomatoes and cook, stirring occasionally, for 5 minutes or until tender. Stir in the basil. Taste and season with salt and pepper.
• Divide the lamb steaks and capsicum mixture among serving plates. Serve with the steamed broccolini.

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Creamy Moroccan Chicken Recipe

Try the Moroccan style of cooking creamy chicken.

Ingredients - serves 4

• 750 g chicken thigh fillets, quartered
• 1/4 cup plain flour
• 1 tbsp oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 garlic clove, crushed
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground paprika
• 1/2 tsp ground cinnamon
• 375 mL can CARNATION Light & Creamy Evaporated Milk
• 1/2 cup water
• 1/4 cup sultanas
• cooked couscous, for serving

Preparation

• Coat chicken pieces with flour, shaking off excess. Heat oil in pan, cook chicken until golden brown, remove from pan and keep warm.
• Add onion, carrot and garlic to pan, cook 2 minutes. Stir in excess flour from the chicken with the combined spices, add CARNATION Light & Creamy Evaporated Milk and water, bring to boil stirring.
• Return chicken to pan, add sultanas, simmer for 10 minutes or until chicken is cooked through.

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Moroccan Chickpea and Lentil Soup ٌRecipe

Spicy and delicious Chickpea and Lentil Soup ٌRecipe from the Moroccan kitchen, learn the Moroccan way of cooking tasty food.

Ingredients - serves 6

• 1 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 2.5 cm fresh ginger, finely grated
• 3 tsp ground coriander
• 2 tsp ground cumin
• 1/2 tsp chilli powder
• 1/2 tsp saffron threads, soaked in 2 tbsp boiling water
• 410 g can chopped tomatoes
• 1 tbsp MAGGI Liquid Seasoning, prepared with 1 litre (34 fl oz / 4 cups) water
• 250 grams red lentils, rinsed well
• 1 Ltr water
• 410 g can rinsed and drained chickpeas
• 1/3 cup chopped fresh coriander
• 1/3 cup chopped flat leaf parsley
• low fat yoghurt, for serving

Preparation

• Heat oil in a large, heavy based saucepan over medium heat. Add onion and cook, stirring occasionally for 5 minutes, or until soft.
• Add garlic, ginger, coriander, cumin and chilli. Cook stirring for 1 minute.
• Add saffron with soaking liquid, tomatoes, MAGGI Liquid Seasoning, lentils and water. Bring to the boil then simmer, uncovered, for 30 minutes.
• Add chickpeas and cook a further 10 minutes.
• Remove pan for the heat and stir in coriander and parsley. Serve with a dollop of yoghurt if desired.

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Moroccan Harira Soup Recipe

Tasty and easy Moroccan recipe to prepare harira. In Morocco this Soup is served as an important part of the festivities of Ramadan. It's the traditional soup to break the fast.

Ingredients

• 100g dried chickpeas , soaked overnight and drained
• 100g Puy lentils
• 450g ready-diced lamb , cut into 1cm cubes
• 1 large Spanish onion , finely chopped
• 1 tsp turmeric
• ½ tsp ground cinnamon
• ½ tsp each ground ginger, saffron strands and paprika
• 50g butter
• 100g long grain rice
• 2 tbsp chopped fresh coriander
• 4 tbsp chopped fresh flatleaf parsley
• 4 large ripe tomatoes , skinned, seeded and chopped
• lemon quarters, to serve

Preparation

• Tip the chickpeas and lentils into a large saucepan or flameproof casserole. Add the lamb, onion, turmeric, cinnamon, ginger, saffron strands and paprika, then pour in 1.5 litres/21⁄2 pints water. Season.
• Bring to the boil, skimming all the froth from the surface as the water begins to bubble, then stir in half the butter. Turn down the heat and simmer the soup, covered, for 11⁄2 -2 hours until the chickpeas are tender, adding a little more water from time to time as necessary.
• Towards the end of the cooking time, prepare the rice. Bring 850ml/ 11⁄2 pints water to the boil in a saucepan, shower in the rice, the rest of the butter and salt to taste. Cook until the rice is very tender. Drain, reserving 3tbsp of the liquid.
• To finish, put the reserved rice liquid in a small saucepan. Stir in the coriander, parsley (hold a little back for a garnish if you like) and tomatoes, then simmer for 15 minutes, stirring from time to time. Add to the soup with the rice, and then taste for seasoning. Simmer for 5-10 minutes to thicken slightly. Serve hot, with a lemon quarter for each serving so guests can squeeze over lemon juice to taste.
  

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Red curry chicken kebabs Recipe

Chicken and kebabs are two of the most popular choices. Fire up the barbecue and enjoy this chicken kebab recipe.

Ingredients

• 2 boneless, skinless chicken breasts , cut into large chunks
• 2 tbsp Thai red curry paste
• 2 tbsp coconut milk
• 1 red pepper , deseeded and chopped into chunks
• 1 courgette , halved and cut into chunks
• 1 red onion , cut into large wedges
• 1 lime , halved, to serve

Preparation

• Fire up the BBQ or heat a griddle pan to high. Tip chicken, curry paste and coconut milk into a bowl, then mix well until the chicken is evenly coated.
  
• Thread vegetables and chicken onto skewers.
  
• Cook the skewers on the barbecue or griddle for 5-8 mins, turning every so often, until the chicken is cooked through and charred.
  
• Serve with Herby rice, salad and a lime half to squeeze over.

Tip: Adding a splash of coconut milk to the curry paste marinade helps to keep the chicken moist, without causing flames or smoke as oil can do. You can also try adding a spoonful of yogurt.

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Easy Lamb kofta Recipe

Yummy and Easy Lamb kofta Recipe. With few ingredients, these lean meatballs couldn't be any easier to make tasty lamb kofta.

Ingredients

• 500g minced lamb
• 1 tsp ground cumin
• 2 tsp ground coriander
• 2 fat garlic cloves , crushed
• 1 tbsp chopped mint
• oil for brushing

Preparation

• Mix together all the ingredients until well blended. Divide into 8 balls, then roll each ball on a board with a cupped hand to turn them into ovals.
• Thread onto 4 metal skewers and brush with oil. To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don't turn until they are well sealed or the meat will stick to the grill or pan. Season if you want, and set aside. Serve the koftas with yogurt and spiced flat breads.

To Barbecue

• Put the meat skewers on the grill over a medium heat for about 3-4 mins each side.

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Grilled fish with potato & spring onion crush

Easy and delicious Grilled fish with potato & spring onion crush. A healthy supper dish.

Ingredients

• 450g baby new potatoes
• 50g butter
• 1 bunch sliced spring onions
• 4 fillets of firm white fish
• garnish with watercress and serve with mayonnaise

Preparation

• Cook the new potatoes in boiling salted water for 12 minutes until just tender and drain.
• Melt the butter in a pan and cook the sliced spring onions for 3-4 minutes until soft.
• Lay the 4 fish fillets on a buttered tray, skin side up. Brush with melted butter and grill for 8-10 minutes until the skin is crisp and the fish is tender.
• Crush the potatoes and spring onions lightly. Divide the mixture between four warm plates and top with the fish. Garnish with watercress and serve with mayonnaise.

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Quick steak grill recipe

Prepare the grill and try a wonderful recipe grilled sirloin steak supper you can serve up in a flash.

Ingredients - serves 2

• 1 large potato , skin left on
• 3 tbsp olive oil
• 2 large flat cap mushrooms , stalks removed
• 2 tomatoes
• 2 sirloin steaks , about 140g/5oz each
• ¼ beef stock cube
• large handful watercress

Preparation

• Heat grill to high. Thickly slice the potato, then lay slices on a large non-stick baking tray and brush with oil. Grill for 10 mins until browned. Flip over the potatoes, add the mushrooms and tomatoes to the tray and brush with oil, then return verything to the grill for another 10 mins until cooked.
• Heat remaining oil in a frying pan. Season the steaks, then sear for 1 min on each side for rare, 1½ mins for medium or 2½ mins for well done. Remove and leave to rest. Add a splash of water to the pan, crumble in the stock cube, then boil to make a thin gravy, adding any steak juices from the plate. Serve the steaks with the veg, a handful of watercress and the gravy.

Tip: Try Cooking steak

Steaks will differ in size and thickness, so only ever use cooking times as a guideline. If you cut into a steak and it's not cooked enough, you can always put it back into the pan for a few more minutes.

Moroccan Spiced Tuna Recipe

Enjoy tuna recipe with Moroccan spices for a super fast meal.

Ingredients

• 20g pack coriander (leaves and stalks)
• 3 garlic cloves
• ½ tsp each paprika , ground cumin and chilli powder
• 1 tbsp lemon juice
• 150ml extra-virgin olive oil
• 4 x 8oz/200g fresh tuna steaks, each about 2.5cm/1in thick

Preparation

• Put the coriander, garlic, spices and lemon juice into a blender and blitz to a purée. With the motor running, slowly add the olive oil until you get a smooth, thick sauce. Set aside.
• Sit the tuna steaks in a non-metallic dish and cover with two-thirds of the sauce. Cover with cling film, then leave to marinate in the fridge for about 20 mins (or for up to 4 hrs).
• Heat a griddle pan or grill. Shake off any excess marinade, season the tuna steaks, then cook for 2-4 mins, depending on thickness for medium rare, turning once (cook 2 mins more for well done). Drizzle over the remaining sauce paste to finish. Try serving with new potatoes; for a Moroccan twist, toss melted butter, harissa spice mix and chopped coriander leaves through the potatoes.

Turkish lamb pilau

A great crowd pleaser Turkish lamb pilau dish - just ideal for dinner parties.

Ingredients

• small handful pine nuts or flaked almonds
• 1 tbsp olive oil
• 1 large onion , halved and sliced
• 2 cinnamon sticks, broken in half
• 500g lean lamb neck fillet, cubed
• 250g basmati rice
• 1 lamb or vegetable stock cube
• 12 ready-to-eat dried apricots
• handful fresh mint leaves, roughly chopped

Preparation

• Dry-fry the pine nuts or almonds in a large pan until lightly toasted, then tip onto a plate. Add the oil to the pan, then fry the onion and cinnamon together until starting to turn golden. Turn up the heat, stir in the lamb, fry until the meat changes colour, then tip in the rice and cook for 1 min, stirring all the time.
• Pour in 500ml boiling water, crumble in the stock cube, add the apricots, then season to taste. Turn the heat down, cover and simmer for 12 mins until the rice is tender and the stock has been absorbed. Toss in the pine nuts and mint and serve.

To make it lighter: Use chicken with chicken stock instead of lamb and currants instead of apricots.