Istanbul Rice with Shrimps Recipe

Delicious, easy and healthy Turkish dish - Istanbul Rice with Shrimps Recipe.

Ingredients

2 tablespoons vegetable oil
1 medium onion or 150 g, sliced
350 g peeled shrimps, cleaned
1 medium green bell pepper or 150 g, sliced
1 medium yellow bell pepper or 150 g, sliced
1 medium red bell pepper or 150 g, sliced
1 medium carrot or 150 g, cut into thin slices
1 tin canned green peas or 450 g, drained
2 bay leaves
3 cubes MAGGI® Chicken Less Salt Bouillon
3½ cups water or 875 ml
2 cups basmati rice or 400 g

Preparation

Heat vegetable oil in a pot and sauté onion slices for 3 minutes or until they become tender. Add shrimps and sauté for another 3 minutes.

Add green bell pepper, yellow bell pepper and red bell pepper. Stir then add carrot slices, green peas, bay leaves, MAGGI® Chicken Less Salt Bouillon cubes and water. Bring to boil.

Add the rice and stir then cover and let it cook on low heat for 20-25 minutes or until it is cooked.

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Baked Potatoes with Shrimps Recipe

If you like shrimp and baked potatoes, then this delicious recipe is for you.

Ingredients - Serves 6

12 medium potatoes or 3 kg
2 tablespoons vegetable oil
1 medium onion, finely chopped
1½ cups mushrooms, sliced
750 g peeled shrimps, small size
1½ cups milk, fresh
2 cubes MAGGI® Chicken Bouillon
½ cup fresh dill, finely chopped
½ teaspoon ground black pepper
1½ tablespoons corn flour, diluted in 2 tablespoons of water

Preparation

Wrap each potato with aluminum foil, and bake them in a 220°C preheated oven for 45 minutes or until they are well done.

Meanwhile, heat oil in pan, fry onions for 3 minutes. Add mushrooms and cook for another 3 minutes.

Add shrimps, milk, MAGGI® Chicken Bouillon cubes, dill and black pepper. Cook for 3 minutes.

Add diluted corn flour and mix well. Cook for another 2 minutes or until the sauce thickens. Remove sauce from heat and set aside.

Unwrap the potatoes, make a cross cut in the top of the potatoes, apart the potatoes from both sides to make holes in each one.

Spoon some of the shrimps mixture in each hole and serve immediately.

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Chicken Musakhan

Chicken Musakhan is One of the most traditional and famous Palestinian Main dish. Chicken, onion, olive oil, special bread and sumac are very important ingredients when cooking musakhan. Enjoy Palestinian cooking!

Preparation time : 20 minutes
Cooking time : 55 minutes

Ingredients

1½ kg whole chicken, cut into 4 pieces
6 cups water or 1500 ml
¾ cup olive oil or 185 ml
3 medium onions or 450 g, sliced
1 cube MAGGI® Chicken Bouillon, crumbled
¼ teaspoon ground black pepper
2 tablespoons sumac
3 tablespoons pine seeds, toasted
6 loaves iranian bread, cut into 20 square pieces 15x15cm each piece

Preparation

Place chicken and water in a large pot and bring to boil. Remove froth as it appears then simmer for 45-50 minutes or until chicken is cooked. Remove chicken and throw away the water. Set aside to cool. Remove and throw bones and skins. Flake chicken to strips and keep aside.

Warm olive oil in a pot; add onions and fry for 5 minutes or until the onions become tender.

Add the prepared chicken strips, crumbled MAGGI® Chicken Bouillon cube, black pepper, sumac and pine seeds. Simmer and stir for 2 minutes or until all are well combined (add salt if it’s needed).

Add some chicken mixture evenly on a center of each piece of bread. Roll bread and place it in a baking dish.

Brush with some olive oil the top of each roll. Bake in a 230ºC preheated oven until bread becomes slightly brown in color.

Cooking tips : Add to the chicken while boiling 6 pieces of each: whole cardamom, small cinnamon sticks, whole cloves and whole black pepper.

Nutrition Information
Fats : 58.00 g
Protein : 42.00 g
Carbohydrate : 32.00 g
Energy : 819.00 Kcal

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Chicken Tagine Moroccan Style

Traditional Moroccan Style main dish, easy and tasty Moroccan chicken tagine recipe.

Preparation time : 25 minutes
Cooking time : 45 minutes

Ingredients

1 tablespoon olive oil
10 baby onions, peeled
1 kg whole chicken, skinned and cut into 8 pieces
1½ teaspoons dried ginger powder
¼ teaspoon white ground pepper
2 tablespoons fresh parsley, chopped
2 tablespoons coriander leaves, chopped
1 medium tomato or 150 g, peeled and chopped
2 small cinnamon sticks
Pinch of saffron filaments
3 cups water or 750 ml
2 cubes MAGGI® Chicken Bouillon
1 medium carrot or 150 g, cut into thick round slices
½ cup green olives or 75 g, pitted

Preparation

Warm olive oil in a large non-stick pot. Sauté the baby onion until changed in color then add the chicken and cook for 5 minutes. Add ginger powder, white pepper, parsley, coriander, tomato and cinnamon stick then stir over a medium heat for another 5 minutes.

Add saffron, water and MAGGI® Chicken Bouillon cubes. Bring the ingredients to boil and simmer over low heat for 15 minutes.

Add the carrot and simmer for 20 minutes or until all ingredients are cooked (add water if it’s needed).

Stir in the green olives and serve.

Serving tips : Serve this dish with steamed couscous.

Nutrition Information
Fats : 30.00 g
Protein : 33.00 g
Carbohydrate : 11.00 g
Energy : 445.00 Kcal

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Kuwaiti Chicken Biryani

Easy and delicious Kuwaiti main dish, try the chicken biryani recipe, sure you will like it!

Preparation time : 35 minutes
Cooking time : 50 minutes
Serves 6

Ingredients

For the rice:
2½ cups basmati rice or 400 g, washed
3½ cups water or 875 ml
2 cubes MAGGI® Seasoning for White Rice
For the chicken:
3 tablespoons ghee
1 medium onion or 125 g, sliced
2 cloves garlic, crushed
1 teaspoon grated ginger
500 g skinned chicken breast fillet
2 cubes MAGGI® Chicken Bouillon
2 medium tomatoes or 300 g, peeled and pureed
½ cup yoghurt or 125 ml
1 teaspoon lemon juice
2 tablespoons tomato paste
1½ tablespoons ground garam massala
½ teaspoon ground turmeric
2 tablespoons coriander leaves, chopped
2 tablespoons fresh mint, chopped
Pinch of saffron filaments, soaked in ¼ cup or 60 ml water

Preparation

Place rice, water and MAGGI® Seasoning for White Rice cubes in a medium saucepan and cook with stirring until it boils. Cover and simmer for 15 minutes or until rice is cooked. Remove from heat and spread over a large platter to cool slightly.

Meanwhile, heat ghee in large saucepan, cook onion with stirring for 4-5 minutes or until golden brown in color. Add garlic and ginger and stir until fragrant. Add chicken and stir until it’s cooked.

Add MAGGI® Chicken Bouillon cubes, tomato, yogurt, lemon juice, tomato paste and spices. Bring to boil and simmer for 10 minutes. Remove from heat and set aside.

In a medium pot, place half the quantity of the prepared rice and the chicken mixture on top. Sprinkle the chopped coriander and mint over the chicken mixture and cover the top with the remaining rice.

Pour the saffron water on top. Cover firmly with the pot lid and cook over low heat for 30 minutes or until rice is completely cooked.

ooking tips : Sprinkle some rose water over the rice while cooking.
Serving tips : Garnish the biryani plate with fried onions, nuts and raisins.

Nutrition Information

Fats : 9.30 g
Protein : 27.00 g
Carbohydrate : 62.00 g
Energy : 444.00 Kcal

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Tashreeb Dajaj

Traditiona Iraqi main dish of Tashreeb Dajaj.

Ingredients

3 tablespoons vegetable oil
1½ kg whole chicken, cut into pieces
3 tablespoons tomato paste
3 medium tomatoes or 450 g, peeled and pureed
4 cloves garlic, peeled
3 dried limes
2 cubes MAGGI® Chicken Bouillon
3½ cups water or 875 ml
8 baby onions, peeled
1 medium potato or 300 g, cut into large cubes
1 cup canned chickpeas or 160 g
2 loaves iranian bread, cut into medium pieces

Preparation

Heat vegetable oil in a large non-stick saucepan, add and cook chicken pieces for 8-10 minutes from all sides until chicken changes to golden brown. Add tomato paste and stir for 3 minutes.

Add tomato pureed, garlic cloves, dried lime, MAGGI® Chicken Bouillon cubes, baby onion and water. Bring to boil and simmer uncovered for 10 minutes over a low heat.

Add potato and chickpeas and simmer for 20 minutes or until vegetables and chicken are cooked.

Place the bread pieces over a large serving plate and pour on the stew sauce to soak the bread then place the remaining of the stew on top.

Cooking tips : Use skinned chicken to reduce fat content.

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Chickpeas and Vegetables Chicken Maraq

Try this Omani main dish recipe of Chickpeas and Vegetables Chicken Maraq .

Ingredients

2 tablespoons ghee
1 medium onion or 125 g, chopped
1 whole chicken, skinned, cut into 8 pieces
2 cloves garlic, crushed
2½ tablespoons omani mixed spicess
2 medium tomatoes or 300 g, peeled and diced
2 tablespoons tomato paste
2 dried limes, cut into halves
2 cubes MAGGI® Chicken Bouillon
½ cup coriander leaves or 35 g, jiljilan, chopped
5 cups water or 1250 ml
1 tin canned chickpeas or 400 g, dingo, drained
1 medium potato or 250 g, peeled and cut into large cubes
2 baby zucchini or 200 g, cut into large cubes
1 medium carrot or 150 g, peeled and cut into large cubes

Preparation

Heat the ghee in a large pot, cook onions for 4-5 minutes or until they become golden in color.

Add chicken and cook for 5 more minutes. Add the garlic, Omani mix spices, tomatoes, tomato paste, dried lime, MAGGI® Chicken Bouillon cubes and coriander. Stir for 2 minutes.

Add water and bring to boil then simmer for 10 minutes. Add chickpeas, potatoes, baby zucchinis and carrots. Bring to boil and simmer on low heat with occasional stirring for 20 minutes or until chicken and vegetables are cooked.

Serving tips : Serve with cooked rice.

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Fattah Bil-Maraq

The Yemeni Cuisine and Fattah Bil-Maraq recipe.

Ingredients

• 6 cups water or 1½ liters
• ½ teaspoon ground black pepper
• ½ teaspoon ground cumin
• ½ teaspoon ground cardamom
• ½ teaspoon ground cinnamon
• 1 medium tomato or 150 g, peeled and chopped
• 2 cubes MAGGI® Chicken Bouillon
• 2 tablespoons ghee
• 3 loaves lahouh bread, cut into medium pieces
• 1 teaspoon habashi chili powder, (besbas habashi)

Preparation

• In a large saucepan, add water, spices, tomato, MAGGI® Chicken Bouillon cubes and ghee. Bring to boil and simmer over low heat for 15 minutes.
• Put the Yemeni rock pan over high heat until is very hot. Add in the bread and pour over the prepared stock. Stir bread with the stock until the bread absorbed as much as possible from the stock.
• Sprinkle red habashi chili powder on top. Serve immediately.

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Frike with Fish Stew Recipe

Enjoy Lebanese food and cooking recipes - Frike with Fish Stew - healthy Lebanese main dish which is easy to make.

Preparation time : 25 minutes
Cooking time : 35 minutes
Serves 5

Ingredients

2 tablespoons vegetable oil
1 small onion or 100 g, chopped
3 tablespoons coriander leaves, chopped
½ cup frike or 80 g, washed and drained
1 medium tomato or 150 g, peeled and diced
3 tablespoons tomato paste
4 cups water or 1000 ml
2 cubes MAGGI® Chicken Less Salt Bouillon
1 medium carrot or 150 g, cut into medium cubes
1 tin artichoke bottoms or 240 g, drained and cut into quarters
350 g white fish fillets, cut into large cubes
¼ teaspoon seven spices

Preparation

Heat oil in a saucepan and sauté onion for 3 minutes or until they become tender. Add coriander and stir for seconds.

Add the frike, tomato and tomato paste and stir for 3 minutes or until tomato is tender.

Add water and MAGGI® Chicken Less Salt Bouillon cubes. Bring to boil and simmer for 10 minutes.

Add carrot and artichoke bottoms. Bring to boil. Simmer for 10 minutes then add the fish cubes and cook for 6 minutes or until all ingredients are cooked.

Season with the spices. Stir gently and serve.

Cooking tips : Add more water to the stew if needed.

Nutrition Information:

Fats : 6.40 g
Protein : 17.00 g
Carbohydrate : 23.00 g
Energy : 221.00 Kcal

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Adas Rishta

Easy Lebanese recipe - Adas Rishta. Enjoy tasty Lebanese cooking.

Preparation time : 15 minutes
Cooking time : 55 minutes
serves 5

Ingredients

½ cup macaroni pasta pasta or 75 g
1 tablespoon olive oil
1 medium onion or 150 g, chopped
4 cloves garlic, finely chopped
1 cup dried green lentils or 180 g, washed well
6 cups water or 1½ liters
3 cubes MAGGI® Chicken Less Salt Bouillon
1 cup coriander leaves or 75 g, chopped

Preparation

Boil macaroni in salted water for 10 minutes. Cool and strain then set aside.

Warm olive oil in a pot and add onions and garlic. Cook for 4 minutes.

Add green lentil, water and MAGGI® Chicken Less Salt Bouillon cubes.

Cook on low heat for around 45 minutes.

Add in the macaroni and chopped coriander. Keep 1 tablespoon of coriander for garnish. Simmer in low heat for 5 minutes.

Remove from heat. Garnish with the remaining coriander and serve.

Serving tips : Serve with lemon wedges.

Nutrition Information:
Fats : 4.80 g
Protein : 12.00 g
Carbohydrate : 35.00 g
Energy : 225.00 Kcal

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Moroccan Baked Fish

How to make a classic Moroccan recipe: Baked fish with Charmoula, a delicious Moroccan marinade.

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Baked Fish Filet Essaouira Style - Moroccan Fish Recipe

How to make delicious and healthy fish filet dish Essaouira style. Clear video instruction on how to make this Moroccan Fish Recipe.

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Moroccan Tajine of Kefta with Eggs

How to make a delicious Moroccan Kefta (ground meat) Tajine cooked in spiced tomato sauce and covered with eggs.

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Chicken with Olives - Moroccan Tajine Recipe

How to make one of the staples of Moroccan cuisine: Chicken with Olives. Great Moroccan Tajine Recipe. Enjoy Moroccan cooking.

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Shrimp with Red Pepper Sauce - Moroccan recipe

Learn how to make a delicious Moroccan shrimp dish with red pepper sauce. Great video recipe with clear cooking instructions.

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Lebanese Grilled Fish Kofta in Spicy Sauce Recipe

Tasty and delicious Lebanese recipe of Grilled Fish Kofta in Spicy Sauce. Enjoy Lebanese cooking with your family.

Preparation time 25 minutes
Cooking time 25 minutes

Ingredients

700 g white fish fillets, skinned and minced
1 small onion or 70 g, chopped
½ cup fresh parsley or 40 g, chopped
¼ teaspoon ground black pepper
1 tablespoon olive oil
For the spicy sauce:

1 small onion or 70 g, sliced
2 cloves garlic, round slices
3 tablespoons coriander leaves, chopped
1 medium green bell pepper or 150 g, sliced
¼ teaspoon white ground pepper
¼ teaspoon ground cinnamon
¼ teaspoon chili powder
¼ teaspoon ground cumin
100 g mushrooms, cleaned and cut into quarters
1 medium tomato or 150 g, diced
1 sachet MAGGI® Bolognaise Mix
3 cups water or 750 ml

Preparation

Put minced fish in a bowl and mix with onions, parsley and black pepper powder.

Divide the mixture into 12 equal portions and shape them into finger shape using your hands. Grill the fish finger with olive oil on medium heat for 5-6 minutes from all sides until is cooked. Set aside.

In a saucepan combine onion, garlic, coriander, green capsicum, spices, mushrooms, tomatoes, MAGGI® Bolognaise Mix and water. Cook over medium heat till boiling then simmer on low heat for 10 minutes.

Gently add cooked fish kofta fingers to the sauce. Simmer on low heat for another 5 minutes then serve.

Serving tips : This dish can be served with mashed potatoes or steamed rice.

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Baked lamb & apricot couscous recipe

Cut clean-up time by baking this clever lamb and couscous dish in one pan.

Ingredients (serves 4)

1 large onion, thinly sliced
2 tbs olive oil
500g lamb fillets, sinew trimmed
1 tbs ras el hanout* or Moroccan spices
2 cinnamon quills
1 1/4 cups (250g) couscous
300ml chicken stock or water
1/3 cup chopped dried apricots
1/3 cup chopped coriander leaves, plus extra whole leaves to serve
400g can chickpeas, rinsed, drained
Lemon wedges, to serve

Method

Preheat the oven to 180°C. Place onion in a shallow baking dish, toss with oil and bake for 10 minutes.

Meanwhile, cut each lamb fillet into 2cm cubes, season with sea salt and pepper. Add the lamb, ras el hanout and cinnamon to the dish, toss together, then return to the oven for 20 minutes.

Remove from oven, sprinkle couscous over and add stock, then stir to combine. Cover with foil and return to the oven for 10 minutes. Stir in apricot, chopped coriander and chickpeas, then cover loosely with foil and stand for 5 minutes to warm through. Scatter with extra coriander and serve with lemon wedges.

Notes & tips

* * From Middle Eastern and spice shops.

Source

delicious. - June 2007, Page 78
Recipe by Valli Little

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Beef and pear tagine recipe

Invite your family and friends round for a Moroccan feast and serve them this delicious tagine. They're sure to be impressed!

Ingredients (serves 6)

2/3 cup honey
1 large lemon, juiced
2 firm pears, cores removed, cut into thick wedges
1 teaspoon ground cinnamon
1 teaspoon ground allspice
2 tablespoons olive oil
2kg chuck steak, cut into 3cm cubes
2 brown onions, finely chopped
2 garlic cloves, crushed
3cm piece fresh ginger, peeled, grated
3 to 4 tablespoons Masterfoods Moroccan Spice Blend
20g butter

Method

Place 1 1/2 cups cold water, honey, 1/4 cup lemon juice, pears, cinnamon and allspice in a saucepan over medium-high heat. Bring to the boil. Reduce heat to medium. Simmer, uncovered, for 25 minutes or until pears are tender. Allow to cool. Drain, reserving liquid. Set pears aside.

Preheat oven to 180°C. Heat 1 tablespoon oil in a heavy-based saucepan over high heat. Cook steak, in batches, for 3 minutes or until browned, adding more oil as required. Transfer to a large plate.

Reduce heat to medium. Add onion to pan. Cook, stirring, for 5 minutes or until soft. Add garlic, ginger and spice blend. Cook, stirring, for 1 minute. Return steak to pan with 1 1/3 cups reserved pear syrup. Bring to the boil. Transfer tagine to an ovenproof casserole dish. Cover with a lid. Place in oven and cook for 1 1/2 hours.

Meanwhile, heat butter in a non-stick frying pan over medium-low heat. Add pears. Cook for 2 to 3 minutes each side or until golden. Remove tagine from oven and stir in pears. Return to oven and cook, uncovered, for 25 minutes or until steak is tender. Serve with pumpkin and chickpea salad and Moroccan bread (see related recipes).

Source
Super Food Ideas - July 2006, Page 42
Recipe by Dixie Elliott

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Moroccan Vegetable Soup (Chorba)

Hearty with chunks of beef or lamb, plenty of vegetables and a bit of pasta, this Moroccan soup gets its rich, golden-orange color from turmeric.

NUTRITION PROFILE:
Low Calorie | Low Carb | Low Cholesterol | Low Sat Fat | High Potassium | Heart Healthy | Diabetes Appropriate | Healthy Weight

Makes 6 servings, about 2 cups each

ACTIVE TIME: 35 minutes

TOTAL TIME: 1 1/2 hours

EASE OF PREPARATION: Easy

Ingredients:

2 tablespoons extra-virgin olive oil
1 medium onion, finely diced
2 teaspoons ground turmeric
1 pound beef stew meat (such as chuck) or lamb stew meat (shoulder or leg), trimmed and cut into 1/2-inch cubes
6 cups reduced-sodium beef broth or water
1 14-ounce can diced tomatoes
2 small turnips, peeled and diced
2 carrots, diced
2 stalks celery, leaves included, thinly sliced
Pinch of saffron threads (see Ingredient Note)
12 sprigs flat-leaf parsley, plus more leaves for garnish
8 sprigs fresh cilantro, plus more leaves for garnish
1 large zucchini, peeled and cut into 1/4-inch dice
2 ounces angel hair pasta (capellini), broken into small pieces (about 1/2 cup), or orzo, preferably whole-wheat
1-2 teaspoons salt
1/2 teaspoon freshly ground pepper

Preparation:

1. Heat oil in a Dutch oven over medium-high heat. Add onion and turmeric; stir to coat. Add meat and cook, stirring occasionally, until the onion is tender, 4 to 5 minutes. Add broth (or water), tomatoes and their juice, turnips, carrots, celery and saffron. Tie parsley and cilantro sprigs together with kitchen string and add to the pot. Bring the soup to a boil. Cover and reduce to a simmer. Cook until the meat is tender, 45 to 50 minutes.

2. Stir in zucchini and cook, covered, until soft, 8 to 10 minutes. Add pasta and cook until soft, 4 to 10 minutes, depending on the type of pasta. Discard the parsley and cilantro sprigs. Season with salt (start with 1 teaspoon if you’re using beef broth; add more if you’re using water) and pepper. Serve sprinkled with parsley and/or cilantro leaves, if desired.

NUTRITION INFORMATION: Per serving: 260 calories; 10 g fat (2 g sat, 6 g mono); 32 mg cholesterol; 19 g carbohydrate; 23 g protein; 4 g fiber; 615 mg sodium; 697 mg potassium.
Nutrition bonus: Vitamin A (80% daily value), Vitamin C (35% dv), Zinc (26% dv), Potassium (20% dv), Iron (15% dv).
1 Carbohydrate Serving
Exchanges: 1/2 starch, 1 1/2 vegetable, 2 lean meat, 1/2 fat

TIP: Ingredient note: The dried stigma from Crocus sativus, saffron adds flavor and golden color to a variety of Middle Eastern, African and European foods. Find it in the spice section of supermarkets, gourmet shops and at tienda.com. It will keep in an airtight container for several years.

MAKE AHEAD TIP: Equipment: Kitchen string

From EatingWell Magazine September/October 2008

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Moroccan-Rubbed Grilled Steak & Sweet Potatoes

A Moroccan-inspired spice rub coats the steaks and is tossed with the sweet potatoes as well. The foil-packet cooking method for the sweet potatoes yields excellent results (and fewer dishes). Make it a Meal: Sautéed greens, such as arugula, kale or spinach, and a glass of Zinfandel round out the meal.

Makes 4 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Moderate

Ingredients:

1 teaspoon ground allspice
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1 pound strip steak, trimmed of visible fat and cut into 4 portions
2 medium sweet potatoes (about 1 pound total), peeled and very thinly sliced
1 medium red onion, halved and very thinly sliced
4 teaspoons canola oil
1 teaspoon freshly grated orange zest

Preparation:

1. Preheat grill to high.
2. Combine allspice, cumin, ginger, salt, cinnamon, coriander and cayenne
in a small bowl. Sprinkle steaks with 4 1/2 teaspoons of the spice mixture. Toss sweet potatoes and onion with canola oil, orange zest and the remaining spice mixture.
3. To make a packet, lay 2 24-inch sheets of foil on top of each other (the double layers will help protect the ingredients from burning); generously coat the top piece with cooking spray. Spread half of the sweet potato mixture in the center of the foil in a thin layer. Bring the short ends of foil together, fold over and pinch to seal. Pinch the seams together along the sides to seal the packet. Repeat with two more sheets of foil and the remaining sweet potato mixture.
4. Place the packets on the hottest part of the grill and cook, switching the packets' positions on the grill halfway through cooking, 5 minutes per side. Place the steaks in the front or back and cook, turning once, about 3 to 4 minutes per side for medium-rare. Transfer the steaks to plates and let rest while the packets finish cooking. Open the packets (be careful of steam) and serve alongside the steaks.

NUTRITION PROFILE:
Low Calorie | Low Carb | Low Sodium | Diabetes Appropriate | Healthy Weight

NUTRITION INFORMATION: Per serving: 337 calories; 18 g fat (6 g sat, 8 g mono); 69 mg cholesterol; 20 g carbohydrate; 22 g protein; 3 g fiber; 347 mg sodium; 480 mg potassium. Nutrition bonus: Vitamin A (220% daily value), Zinc (26% dv), Vitamin C (20% dv).
1 Carbohydrate Serving
Exchanges: 1 starch, 3 medium-fat meats, 1 fat

From EatingWell Magazine April/May 2006

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Parsley Tabbouleh

Serve this tart, parsley-dominated tabbouleh at your next backyard gathering.

NUTRITION PROFILE:
Low Calorie | High Fiber | Low Sodium | Low Sat Fat | Heart Healthy | Diabetes Appropriate | Healthy Weight

Makes 4 servings, generous 1 cup each

ACTIVE TIME: 35 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

Ingredients:

• 1 cup water
• 1/2 cup bulgur
• 1/4 cup lemon juice
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon minced garlic
• 1/4 teaspoon salt
• Freshly ground pepper to taste
• 2 cups finely chopped flat-leaf parsley (about 2 bunches)
• 1/4 cup chopped fresh mint
• 2 tomatoes, diced
• 1 small cucumber, peeled, seeded and diced
• 4 scallions, thinly sliced

Preparation:

• Combine water and bulgur in a small saucepan. Bring to a full boil, remove from heat, cover and let stand until the water is absorbed and the bulgur is tender, 25 minutes or according to package directions. If any water remains, drain bulgur in a fine-mesh sieve. Transfer to a large bowl and let cool for 15 minutes.

• Combine lemon juice, oil, garlic, salt and pepper in a small bowl. Add parsley, mint, tomatoes, cucumber and scallions to the bulgur. Add the dressing and toss. Serve at room temperature or chill for at least 1 hour to serve cold.

NUTRITION INFORMATION: Per serving: 165 calories; 8 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 22 g carbohydrate; 4 g protein; 6 g fiber; 175 mg sodium; 555 mg potassium.
Nutrition bonus: Vitamin C (100% daily value), Vitamin A (70% dv), Folate (21% dv), Iron (20% dv).
1 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 1 1/2 fat

MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.

From EatingWell Magazine June/July 2005

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Mediterranean feta salad with pomegranate dressing

Middle Eastern pomegranate molasses gives this salad a delicious tang.

Easy - Serves 8 - Prep 10 mins - Cook 30 mins - Vegetarian
- Gluten-free - Egg-free - Nut-free

Ingredients

• 2 red peppers
• 3 medium aubergines , cut into chunks, or 15 small, halved
• 6 tbsp extra-virgin olive oil
• tsp cinnamon
• 200g green beans , blanched (use frozen if you can)
• 1 small red onion , sliced into half moons
• 200g feta cheese , drained and crumbled
• seeds 1 pomegranate
• handful parsley , roughly chopped

FOR THE DRESSING

• * 1 small garlic clove , crushed
• * 1 tbsp lemon juice
• * 2 tbsp pomegranate molasses
• * 5 tbsp extra-virgin olive oil

Method

• Heat oven to 200C/fan 180C/gas 6. Heat the grill to its highest setting. Cut the peppers into quarters, then place them, skin-side up, on a baking sheet. Grill until blackened. Place in a plastic bag, seal, then leave for 5 mins. When cool enough to handle, scrape skins off, discard, then set the peppers aside.
• Place the aubergines on a baking tray, drizzle with olive oil and cinnamon, then season with salt and pepper. Roast until golden and softened - about 25 mins.
• Meanwhile, combine all the dressing ingredients and mix well. To serve, place the aubergines, green beans, onion and peppers on a large serving plate. Scatter with the feta and pomegranate seeds. Pour the dressing over, then finish with the parsley.

NUTRITION PER SERVING

258 kcalories, protein 6g, carbohydrate 12g, fat 21 g, saturated fat 5g, fibre 0g, salt 0.94 g

Recipe from Good Food magazine, November 2008.

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Mediterranean salmon fillet

Salmon stuffed with Mediterranean flavours, this light, healthy spring lunch is made to share with friends

Easy - Serves 6 - Prep 20 mins - Cook 20 mins - Heart healthy - Good source of omega-3 oils

Ingredients

• 1 whole salmon fillet , about 800g, skin-on and well trimmed (organic farmed salmon is best)
• 9 marinated sundried tomatoes , halved
• 18 black olives , preferably Niçoise, pitted
• 18 basil leaves
• 3 tbsp olive oil

Method

• Heat oven to 200C/fan 180C/gas 6. Lay the salmon on a board and, using an apple corer, make 18 holes in rows of hree in the salmon fillet, just going down to the skin, but not cutting all the way through.
• Take a piece of sun-dried tomato and an olive and, using a basil leaf as a wrapper, roll up into a tight little parcel. Each parcel should be just big enough to plug into one of the holes.
• As you roll each parcel, stuff them into the holes until they are all filled.
• Place the salmon fillet on a piece of greased foil on a baking tray, then season with salt and pepper and drizzle with the olive oil. Roast in the oven for 20 mins until just cooked. Remove from the oven and leave to cool until just warm, then carefully lift the salmon onto a serving dish and serve, or leave to cool completely (see Gordon's tips, below).

Try - Use up the spare salmon

The salmon left over from coring the fillet can be used for making fishcakes or fish pie. You could also make a tartare by finely chopping the salmon and mixing with lemon juice, olive oil, chopped shallot and seasoning, then serving with toast.

At the fish counter

Ask your fishmonger for a well-trimmed piece of salmon, cut from the middle of the fillet, so it is a uniform size, and make sure the salmon is 'pin-boned'. Before preparing the fish, stroke the surface to feel for stray bones. If you find any, pull them out with tweezers.

Know-how: Out of the oven

To transfer the fish from the roasting tray to a platter, loosen the fillet by drawing a palette knife between the fish and the foil, then use a palette knife and a fish slice to lift onto the platter. Don't worry if some of the skin stays stuck to the foil.

Vary the flavour

Lots of flavours can be used to 'stud' the salmon. Try wrapping slices of grilled red pepper, garlic slivers and pieces of anchovy in the basil leaves instead of the sun-dried tomatoes and olives.

Eat it cold the next day

The flavour of the dish is best when it is served lukewarm, but it is also delicious cold if made the day before. If you do make it ahead, chill the salmon on its serving platter and serve with a lemony mayonnaise rather than the olive dressing.

Nutrition Per serving

322 kcalories, protein 27g, carbohydrate 2g, fat 23 g, saturated fat 4g, fibre 1g, salt 0.51 g

Recipe from Good Food magazine, April 2008.

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Beef with Crunchy Coriander Coating

An easy and tasty Beef starter dish with Crunchy Coriander Coating.

Preparation time : 30 minutes
Cooking time : 15 minutes

Ingredients - Serves 6

• 3 slices toast bread, crust removed, cut pulps into small cubes
• 3 tablespoons milk
• 1 small carrot or 75 g, finely chopped
• 2 tablespoons fresh parsley, chopped
• ½ teaspoon dried oregano
• ¼ teaspoon ground black pepper
• 3 tablespoons parmesan cheese
• 300 g minced beef
• For the coating mix:
• 1 sachet MAGGI® Coating Mix
• 1 clove garlic, crushed
• 4 tablespoons coriander leaves, chopped
• 2 eggs, lightly beaten
• 2 cups vegetable oil or 500 ml, for frying

Preparation

• Mix and mash white toast pulps and milk until they are smooth.
• Add carrot, parsley, oregano, black pepper powder, parmesan cheese and the minced meat. Mix until well combined.
• Divide the mixture into equal portions. Shape portions into a big finger shape (around 15 fingers). Put fingers in a 200˚C preheated oven for 10 minutes or until they are cooked. Set aside to cool.
• Meanwhile, combine MAGGI® Coating Mix , garlic and coriander in food processor and blend them until the coating mixture changed to green color.
• Dip each finger in eggs then in the prepared MAGGI® Coating Mix mixture.
• Heat oil to 190˚C. Deep fry the coated meat fingers for 5-6 minutes or until they are golden brown in color.
• Serve hot with tahina sauce.

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Oven Roasted Potatoes Recipe

Great starter oriental recipe for oven roasted potatoes.

Ingredients - Serves 6 persons

• 1 kg potatoes, small size
• ¾ cup butter or 150 g
• 1 sachet MAGGI® Coating Mix
• 1½ teaspoons hot paprika
• ½ teaspoon ground turmeric
• 1 teaspoon salt
• 2 tablespoons fresh parsley, chopped

Preparation

• Wash potatoes and cut into wedges without peeling.
• Melt the butter carefully in a microwave or a pan and set aside.
• Mix the MAGGI® Coating Mix with paprika powder, turmeric powder and salt then pour the butter and mix well to form a paste.
• In an oven tray, mix the potato wedges with the paste.
• Roast the potatoes in oven on 190°C for 40-45 minutes until potato become golden brown color. Add parsley towards the end of cooking time.

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Saudi Eish Bil-Lahem Recipe

Delicious Saudi recipe. Try the Saudi way of cooking Eish Bil-Lahem.

Ingredients - Serves 10
For the dough base:

• ¼ cup vegetable oil or 65 ml
• 2 cups plain flour or 280 g
• 2 cups brown flour or 280 g
• 1 tablespoon salt
• 2 tablespoons milk powder
• 1 tablespoon black seeds
• 1½ teaspoons yeast, melted in 4 tablespoons of warm water
• 1½ cups water or 375 ml, room temperature

For the stuffing:

• 2 tablespoons vegetable oil
• 2 medium onions or 250 g, chopped
• ½ kg minced lamb
• 2 cubes MAGGI® Mutton Bouillon , crumbled
• ¼ teaspoon ground black pepper
• 300 g sesame paste, or tahina
• ½ cup lemon juice or 125 ml
• 1 teaspoon salt
• 1 cup water or 250 ml
• 2 cups leeks or 150 g, chopped

Preparation

In a bowl, mix oil with plain and brown flour, salt, milk powder and onion seeds. Add the dissolved yeast and mix.

Add most of the water quantity and press accordingly. Then add more water if necessary to make soft slightly sticky dough. Press the dough by hand for about 8 minutes.

Form the dough into one ball. Cover and leave to rise in a warm place for about 30 minutes.

Meanwhile, heat oil and sauté onion until it becomes tender. Add minced lamb and cook until it becomes brown in color and well cooked. Add the crumbled MAGGI® Mutton Bouillon cubes and ground black pepper, stir for two minutes on low heat. Add chopped leeks and stir. Remove and set aside to cool.

In a bowl, combine and whisk sesame paste, lemon juice, salt and water and whisk well until mixture is smooth (sesame paste sauce must be thick) then add over the lamb stuffing and fold all together and set aside. (reserve around 1½ cup or 375ml from the prepared sesame paste sauce for serving)

Spread the dough over 35cm greased round oven tray from center to edge extending the dough from the sides. Spread the stuffing evenly over the prepared dough in the tray and fold extended dough edges over the stuffing from all sides.

Bake in a 230ºC preheated oven for 35 minutes or until its firm from the middle and golden in color on top.

Cooking tips : You can place and spread some tomato round slices and sesame seeds on top before baking.

Serving tips : Serve the reserved 1½ cups of the prepared sesame paste sauce aside.

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Lebanese Fish Tagine Recipe

Delicious Lebanese recipe. Try the Lebanese way of cooking fish tagine, it's tasty and easy.

Ingredients

• 700 g hammour, fillets cut into small steaks
• 300 g sesame paste
• ½ cup lemon juice or 125 ml
• 1¾ cups water or 435 ml
• 2 tablespoons olive oil
• 1 large onion or 200 g, sliced
• ½ cup water or 125 ml, additional quantity
• 2 cubes MAGGI® Vegetable Bouillon
• Pinch of chili powder
• Pinch of ground cumin

Preparation

• Place the fish fillet in a baking tray and bake in a preheated oven at 250°C for 10-15 minutes or until fish is cooked (season with salt and pepper and some of olive oil). Remove and set aside.
• Meanwhile, In a bowl combine and whisk sesame paste, lemon juice and water and whisk well until mixture is smooth then set aside.
• Warm olive oil in a medium saucepan and sauté onion for 5 minutes or until yellow golden color then add the additional water. Bring to boil and simmer until water is almost evaporated.
• Add the prepared sesame sauce over and the MAGGI® Vegetable Bouillon cubes and cook while stirring constantly over a medium heat until it boils then simmer for 5 minutes and remove from heat.
• Place the cooked fish fillet in a large plate and pour the sauce over and serve with white rice.

Serving tips : Garnish the top with red chili powder, toasted pine seeds and chopped parsley.

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Rice with Tomato

Try the Arabian gulf cuisine with an easy recipe to prepare Rice with Tomato main dish.

Ingredients - Serves 6 Persons

• 2 tablespoons vegetable oil, or ghee
• 2 medium onions or 300 g, finely chopped
• 4 small tomatoes or 400 g, peeled and chopped
• 1 teaspoon ground turmeric
• 1 bay leaf
• 4 whole cardamom pods
• 1 teaspoon coriander seeds, dried
• ½ teaspoon ground black pepper
• 2 cloves garlic, peeled
• 4 cubes MAGGI® Chicken Bouillon
• 3 cups basmati rice or 600 g
• 5 cups water or 1250 ml

Preparation

• Heat oil in a pot and sauté onions for 6 minutes.
• Add tomatoes, turmeric powder, bay leave, cardamom pods, coriander seeds, black pepper, garlic gloves, MAGGI® Chicken Bouillon cubes, and Basmati rice. Mix well and cook for 3 minutes.
• Pour water and cover the pot. Cook rice for 20 minutes or until it is well done.

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Potato Stew

Ingredients

• 2 cups oil for deep frying
• 2 medium potatoes or 500 g, cut into cubes
• 1 medium onion or 150 g, finely chopped
• 2 tablespoons vegetable oil
• 300 g minced beef
• 1 clove garlic, crushed
• ¾ teaspoon ground cinnamon
• ½ teaspoon ground black pepper
• 3 cups water or 750 ml
• 2 cubes MAGGI® Chicken Bouillon
• 2 tablespoons tomato paste
• ½ tablespoon fresh parsley, chopped

Preparation

• Deep fry potato cubes until almost golden. Remove and place on kitchen paper to absorb excess oil.
• Heat oil in a large saucepan, cook onion for 4-6 minutes or until golden. Add minced beef and garlic and cook for 6-8 minutes or until golden.
• Add cinnamon, black pepper, water, MAGGI® Chicken Bouillon cubes and tomato paste. Bring to boil and simmer for 15 minutes.
• Add the fried potato and simmer for 6-8 minutes. Sprinkle parsley and serve.
• Serve with vermicelli cooked rice.

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Othmaliye and Cardamom Balls Recipe

Ingredients

• 250 g othmaliye dough, readymade
• 4 tablespoons ghee, melted
• 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
• 1 teaspoon ground cardamom
• 4 tablespoons ground almonds

Preparation

• Combine Othmaliye dough and ghee (reserve 2 tablespoons of ghee) together in a large baking tray and place in a preheated at 200˚C until it’s golden in color. Remove and set aside.
• Place NESTLÉ® Sweetened Condensed Milk and the reserved ghee in a medium non-stick saucepan and stir constantly over a medium heat to boil then add ground almond, cardamom and the prepared Othmaliye then stir for 2 minutes.
• Remove the mixture from the heat and set aside to cool a little.
• Shape into balls then serve.

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White Chocolate Ice Cream

Ingredients

• 200 g white chocolate, broken into pieces
• 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g, chilled
• 2½ cups liquid cream or 625 ml, chilled
• 2 teaspoons vanilla powder
• Lemon zest, one small piece
• 1 cup glazed dried fruits or 200 g

Preparation

• Carefully melt the chocolate in a bowl over hot water, remove and set aside to cool slightly.
• Combine NESTLÉ® Sweetened Condensed Milk , liquid cream and vanilla powder in a bowl of electric mixer. Beat over medium high speed for 10 minutes or until thick and creamy.
• Carefully fold in the melted chocolate, lemon zest and the dried fruits.
• Pour the mixture into foil lined 12cm x 23cm loaf pan. Cover with cling film and freeze for at least 12 hours until set.
• Cut into slices to serve.

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Yogurt Chicken Recipe

Enjoy this delicious Mediterranean recipe of Yogurt Chicken.

Ingredients

• 1½ tablespoons ghee
• 1 kg chicken, cut into pieces
• 2 medium onions or 300 g, chopped
• ¼ cup pine seeds or 35 g
• 10 whole cardamom pods
• 1 cinnamon stick
• ½ tablespoon fresh ginger, chopped
• 2 cloves garlic, finely chopped
• ¼ teaspoon chili powder
• 2 teaspoons mild paprika
• 2 teaspoons plain flour
• 2 cubes MAGGI® Chicken Bouillon
• 1 cup water or 250 ml
• 1½ cups yoghurt or 375 ml

Preparation

• Heat ghee in a large saucepan, add and brown chicken pieces. Remove from pan.
• Add and cook onions, pine seeds, cardamom and cinnamon over medium heat for 5-7 minutes or until onion is golden brown.
• Add ginger, garlic, chili powder, paprika and flour. Stir for 1-2 minutes.
• Add MAGGI® Chicken Bouillon cubes, water, yogurt, and stir until sauce boils. Return chicken pieces to the pan. Cover and cook over low heat for 30 minutes or until chicken becomes tender.
• Serve with rice.
  

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Runner Beans with Tomato

Enjoy the Lebanese way of cooking Runner Beans with Tomato.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion or 125 g, sliced
• 800 g runner beans, trimmed and cut into 4 cm lengthwise
• 8 cloves garlic, sliced
• 2 medium tomatoes or 300 g, peeled and sliced
• 2 cubes MAGGI® Vegetable Bouillon
• 2 tablespoons tomato paste
• 3 cups water or 750 ml

Preparation

• Warm olive oil in a medium saucepan and sauté onion for 3 minutes or until onion is tender. Add the runner beans and stir over a medium heat for 10 minutes.
• Add garlic and tomato and stir occasionally for 4 minutes or until tomato is tender.
• Add MAGGI® Vegetable Bouillon cubes, tomato paste, water and bring to boil.
• Simmer over low heat uncovered with occasional stirring for 50 minutes or until beans is cooked (add water if it’s needed).

Serving tips : This dish can be served cold or hot.

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Spinach Lasagna with Mushrooms

Ingredients

• 9 spinach lasagna sheets
• 2 tablespoons olive oil
• 1 small onion or 100 g, chopped
• 1 cup white mushrooms or 100 g, sliced
• 1 cup brown mushrooms or 100 g, sliced
• 1 cup shiitake mushrooms or 100 g, sliced
• 1 medium tomato or 150 g, peeled and chopped
• 1 teaspoon dried oregano
• 1 sachet MAGGI® Bolognaise Mix
• 2 cups water or 500 ml
• For the béchamel sauce:
• 4 cups skimmed milk or 1 liter
• * 1 sachet MAGGI® Béchamel Mix
• * 1/3 cup grated parmesan cheese or 30 g

Preparation

• Boil spinach lasagna sheets according to the packaging instructions. Drain and cool under a running cold water and strain. Arrange the cooked lasagna sheets in a large tray lined with cling film and set them aside.
• Meanwhile, warm olive oil in a saucepan and fry chopped onion for 2 minutes or until it becomes tender.
• Add sliced mushrooms and sauté for 3 minutes then add the tomato and oregano and sauté for 3 minutes. Add MAGGI® Bolognaise Mix and water. Bring to boil with constant stirring to boil then simmer on low heat for 10 minutes. Set aside.
• Mix skimmed milk with MAGGI® Béchamel Mix . Bring to boil with constant stirring then simmer on low heat for 2 minutes or until sauce thickens. Set aside.
• Alternate layers in a large baking dish and as the following: Start with a layer of béchamel then a layer of lasagna. Add half of the portions of the mushroom bolognaise mixture and spoon some of béchamel sauce over then again a layer of lasagna. Add the remaining portion of the mushroom bolognaise mixture with some béchamel mixture followed by a layer of lasagna. Finally top with béchamel sauce and sprinkle the cheese on top.
• Bake in a 220˚C oven for 20 minutes or until the surface becomes golden in color.

Cooking tips : Avoid placing the cooked lasagna sheets on top of each other to prevent sticking after boiling.

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