Moroccan-spiced lamb triangles recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan-spiced lamb triangles Recipe. Enjoy tasty Moroccan recipes and learn how to make Moroccan-spiced lamb triangles.

Preparation Time 20 minutes
Cooking Time 30 minutes
Makes 20

Ingredients

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

Method

1. 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.

2. 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.

3. 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.

4. Arrange triangles on a large serving platter and serve immediately.

Source
Good Taste - December 2004, Page 170
Recipe by Sarah Hobbs

More Moroccan Recipes:

Moroccan lamb with carrot mash
Beef, date & honey tagine with almonds
Moroccan chard & lamb pan-fry
Chicken tagine with couscous
Fast chicken tagine
Moroccan Tagine

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Moroccan lamb with carrot mash recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan lamb with carrot mash Recipe. Enjoy tasty Moroccan food recipes and learn how to make Moroccan lamb with carrot mash.

Ingredients (serves 4)

1 tbs tomato paste
1/2-1 tbs harissa paste* (depending how hot you like it)
5 tbs (100ml) olive oil
2 garlic cloves
2-3 (4-cutlet) lamb racks
6 large carrots, peeled, roughly chopped
1 tbs honey
1 tbs lemon juice
2 tbs chopped flat-leaf parsley
1 tsp cumin seeds
1 cup (250ml) beef stock
Steamed green beans, to serve

Method

1. Combine pastes with 2 tablespoons olive oil and 1 crushed garlic clove. Place lamb racks in a dish and brush with marinade. Set aside for 10 minutes.

2. Meanwhile, place the carrots in a saucepan of salted water, bring to the boil, then reduce heat to medium and simmer until tender. Drain and mash. Add the honey, lemon juice, parsley, cumin seeds, 2 tablespoons of the remaining olive oil and salt and pepper, then beat well until mixture is smooth. Cover and set aside in a warm place.

3. Preheat the oven to 220°C.

4. Heat remaining oil in an ovenproof frypan, add the lamb racks (reserving any marinade remaining in the pan) - laying them meat-side down - and cook for 1-2 minutes. Transfer the pan to the oven and roast for 10 minutes. Remove and set racks aside in a warm place to rest.

5. Return the frypan to medium heat (watch the handle, it will be hot), add any remaining marinade and the stock, and bring to the boil, stirring, until sauce is reduced by half.

6. Divide the carrot mash between serving plates, add 2-3 lamb cutlets to each plate and drizzle with the sauce. Serve with the steamed green beans.

Notes
Available from gourmet food stores.

Source
delicious. - July 2003, Page 82
Recipe by Valli Little

More Moroccan Recipes:

Beef, date & honey tagine with almonds
Moroccan chard & lamb pan-fry
Chicken tagine with couscous
Fast chicken tagine
Moroccan Tagine
Easy fish tagine recipe

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Macaroni Pasta with Béchamel Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Macaroni Pasta with Béchamel Recipe. Enjoy tasty Middle Eastern recipes and learn how to make Macaroni Pasta with Béchamel.

Preparation time :     25 minutes
Cooking time :     45 minutes

Ingredients - Serves 6

2½ cups macaroni pasta or 375 g
2 tablespoons vegetable oil
1 large onion or 200 g, diced
300 g minced beef
½ teaspoon salt
¼ teaspoon ground black pepper
5 cups milk or 1250 ml
1 sachet MAGGI® Béchamel Mix
1 cup mozzarella cheese or 100 g, grated

Preparation

Cook the macaroni pasta according to packaging instructions preferably “al-dente”. Drain and cool under cold water then set aside.

Heat the oil in a sauce pan and sauté onions for 2 minutes then add the minced meat and fry for 5 minutes or until the beef becomes brown in color. Season with salt and black pepper, stir and set aside.

Add milk and MAGGI® Béchamel Mix to a large saucepan. Bring to boil with constant stirring then simmer for 2-3 minutes or until the sauce thickens.

Pour 2/3 quantity of the béchamel sauce into the cooked macaroni in a mixing bowl and mix to combine the sauce and the pasta well. Arrange half the quantity of pasta mixture over the bottom of an oven dish.

Arrange the prepared meat mixture over the pasta in the same oven dish then top with the rest of pasta mixture.

Spoon the rest of the béchamel sauce over the pasta and top with Mozzarella cheese.

Bake in a 190°C preheated oven for 15-20 minutes or until top becomes golden in color.

Cooking tips :     You can use any other kind of pasta.

Nutritional Information

Cooking tips :     You can use any other kind of pasta.
Preparation time :     25 minutes
Cooking time :     45 minutes
Fats :     24.00 g
Protein :     34.00 g
Carbohydrate :     69.00 g
Energy :     615.00 Kcal

More Recipes:

Pasta & mixed peppers with walnut & lemon pesto
Pasta with Fish and Tomatoes
Rice and Chick peas (Rez bel hummos)
Adas Rishta
Lebanese Lamb
Moroccan Vegetable Soup (Chorba)  

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Chicken Cheese Rolls with Mustard and Mint Sauce Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken Cheese Rolls with Mustard and Mint Sauce Recipe. Enjoy tasty Middle Eastern recipes and learn how to make Chicken Cheese Rolls with Mustard and Mint Sauce.

Preparation time : 35 minutes
Cooking time : 40 minutes
Serves 5 persons 

Ingredients

2 medium red bell pepper or 300 g, seeded and cut into halves
8 small skinned chicken breasts or 600 g, sliced
150 g low fat halloumi, cut into fingers shape
1 tablespoon dried oregano
2 tablespoons olive oil
1 small onion or 75 g, chopped
2 tablespoons plain flour
1 tablespoon mustard
1 medium tomato or 150 g, peeled and chopped
2 cubes MAGGI® Chicken Less Salt Bouillon
2½ cups water or 625 ml
¼ teaspoon ground black pepper
1½ tablespoons fresh mint, finely chopped

Preparation

Place a saucepan on heat with some water. Bring to boil then add the bell pepper and simmer for 3 minutes. Cool and drain then peel the skin and set them aside.

Place chicken slices between 2 sheets of waxed paper and pound with a mallet to uniform thin thickness.

Place slice of red bell pepper on the chicken fillet (cut the bell pepper to fit the chicken slice) then the cheese and sprinkle with some oregano. Roll up and secure with toothpick.

Warm the olive oil in a large non-stick saucepan, add the chicken rolls and cook from all sides until it’s brown in color. Remove chicken and set them aside.

In the same saucepan; Add the onion and stir for 2 minutes then add the flour and stir for another 2 minutes. Add the mustard, tomato, MAGGI® Chicken Less Salt Bouillon cubes, water and black pepper and stir to boil, simmer for 10 minutes with occasional stirring.

Blend the sauce using an electric hand blender then strain and place in a clean saucepan.

Remove toothpicks from the chicken. Add the chicken into the sauce and simmer for 8 minutes or until chicken is completely cooked. Add the chopped mint and simmer for 2 minutes, stir and serve.

Serving tips :     Serve this dish with steamed French beans. 

Nutritional Information:

Fats :     17.00 g
Protein :     34.00 g
Carbohydrate :     13.00 g
Energy :     343.00 Kcal

More Chicken Recipes:

Slow Cooked Moroccan Chicken
Moroccan chicken, carrot and chickpea soup
Moroccan Chicken with Squash and Dried Plums
Moroccan-style chicken
Moroccan Chicken Skewers with Herb Sauce
Moroccan honey chicken with couscous

 

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Middle Eastern White Beans Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Middle Eastern White Beans Recipe. Enjoy tasty Middle Eastern recipes and learn how to make Middle Eastern White Beans.

For a nutritious and wholesome meal, yet not lacking in flavour, look no further. You would probably not find this dish in a Middle Eastern restaurant. It is the type of everyday dish served to the family. White kidney beans are slowly cooked in a tomato based sauce. Serve it over plain white rice.

Cook Time: 6 Hrs
Ready In: 6 Hrs

Ingredients

1 1/2 cups dried white kidney beans, soaked overnight
3 tablespoons tomato paste
1 tablespoon red pimento sauce
3 cloves garlic, chopped
3 medium onions, chopped
1 tablespoon lemon juice
1 teaspoon ground cumin
2 tablespoons olive oil
salt and pepper to taste
1 (14.5 ounce) can beef broth

Directions

1. In a slow cooker combine the beans, tomato paste, pimento sauce, garlic, onions, cumin, lemon juice, olive oil, salt and pepper. Mix until the beans are coated. Pour in beef broth, and top off with enough water to completely cover the beans.

2. Cover, and cook on High for 6 hours, or until the beans are tender and the liquid is thickened. It should not be soupy.

Notes
 
Variation
To make on the stove top, follow step one, but place in a large pot on the stove. Simmer over medium heat for about 1 hour, or until thickened.

Nutritional Information

Amount Per Serving  Calories: 229 | Total Fat: 5.3g | Cholesterol: 0mg 

More Middle Eastern Recipes:

Aubergine or Eggplant Salad
Lebanese Lentil/Rice Pilaf With Blackened Onions
Lebanese Bean Stew
Shish Barak with Yoghurt
Lebanese Lentils & Red Peppers
Lebanese Lamb Kabobs

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Beef, date & honey tagine with almonds recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Beef, date & honey tagine with almonds Recipe. Enjoy tasty Moroccan recipes and learn how to make Beef, date & honey tagine with almonds.

Preparation Time 10 minutes
Cooking Time 140 minutes

Ingredients (serves 8)

85g (1/2 cup) whole blanched almonds
2 tbs olive oil
2 (about 1.5kg) beef rump steaks, cut into 2cm pieces
2 brown onions, halved, thickly sliced
2 garlic cloves, crushed
1/2 tsp saffron threads
2 x 7cm cinnamon sticks
2 tsp ground cumin
2 tsp ground ginger
375ml (1 1/2 cups) beef stock
375ml (1 1/2 cups) water
150g (1 cup) fresh dates, halved lengthways, pitted
2 tbs honey
Fresh coriander leaves, to serve

Method

1. Preheat oven to 180°C. Place almonds on a baking tray and bake for 6-8 minutes or until toasted. Set aside for 5 minutes to cool. Reduce oven to 150°C.

2. Meanwhile, heat half the oil in a large flameproof casserole dish over high heat. Add one-quarter of the beef and cook for 2-3 minutes or until browned all over. Transfer to a heatproof bowl. Repeat, in 3 more batches, with the remaining beef and half the remaining oil, reheating pan between batches.

3. Heat the remaining oil in a frying pan over medium heat. Add onion and garlic and cook for 5 minutes or until onion is soft. Add the saffron, cinnamon, cumin and ginger and cook for 2 minutes or until aromatic. Add the beef, stock and water. Bring to the boil. Remove from heat. Bake, covered, in oven for 2 hours or until beef is tender. Remove from oven and add the dates and honey. Cover and set aside for 10 minutes or until cooled slightly and the dates are soft.

4. Sprinkle the almonds over the beef tagine and top with coriander to serve.

Notes

Make this recipe up to 2 days ahead. Store almonds in an airtight container. Store the tagine in an airtight container in the fridge. To reheat, place in a large saucepan over low heat and cook, covered, stirring occasionally, for 15 minutes or until heated through.

Source
Good Taste - May 2006, Page 44
Recipe by Sarah Hobbs

More Moroccan Recipes:

Moroccan chard & lamb pan-fry
Chicken tagine with couscous
Fast chicken tagine
Moroccan Tagine
Easy fish tagine recipe
Moroccan Lamb and Fruit Stew 

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Beef kofta with saffron yoghurt recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Beef kofta with saffron yoghurt Recipe. Enjoy quick & easy Middle Eastern food recipes and learn how to make Beef kofta with saffron yoghurt.

Cooking Time 30 minutes

Ingredients (serves 8)

1/2 cup loosely packed fresh continental parsley leaves
1/2 cup loosely packed fresh coriander leaves
1 brown onion, quartered
500g lean beef mince
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground mild paprika
1/2 tsp ground allspice
Salt & freshly ground black pepper
10 saffron threads
1 tbs hot milk
200ml container skim-milk natural yoghurt
2 tbs chopped fresh coriander, extra
2 tsp olive oil

Method

1. Line a large baking tray with foil. Place parsley, fresh coriander and onion in the bowl of a food processor. Process until finely chopped. Add mince, ground coriander, cumin, paprika, allspice and season with salt and pepper. Process until well combined and paste-like.

2. Preheat grill to medium-high. Use your hands to mould a heaped tablespoonful of beef mixture around a wooden skewer into a 7cm pointed-ended sausage. Place on the lined tray. Repeat with remaining beef mixture and skewers. Cover and set aside.

3. Place the saffron and hot milk in a small bowl and set aside. Combine the yoghurt, extra fresh coriander, salt and pepper in a small bowl and set aside.

4. Brush the kofta with a little of the oil and cook under preheated grill, turning carefully once and brushing with the oil, for 5-8 minutes or until browned and just cooked through.

5. Add saffron mixture to yoghurt mixture and mix well. Serve kofta with saffron yoghurt.

Notes
You will need 16 bamboo skewers for this recipe.

Source
Good Taste - March 2002, Page 70
Recipe by Jan Purser

More Kofta Recipes:

Chicken kofta
Lamb kofta with mint and garlic yoghurt
Lamb kofta with fattoush
Lamb kofta with quke salad & saffron yoghurt
Grilled Lamb Kofta Kebabs with Pistachios and Spicy Salad Wrap
Lamb kofta with Lebanese bread and hummus  

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Chicken kofta recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken kofta Recipe. Enjoy quick & easy Middle Eastern food recipes and learn how to make Chicken kofta. 

Ingredients (serves 6)

750g chicken mince
1 onion, coarsely grated
1 egg, lightly beaten
1 cup (70g) fresh white breadcrumbs
1 long green chilli, seeds removed, finely chopped
1 tsp garam masala
2 tbs chopped coriander leaves, plus extra to garnish
1 tbs freshly grated ginger
1 tbs olive oil
3 tbs korma curry paste
400g can chopped tomatoes
200ml canned coconut milk
200ml chicken stock
2 tsp brown sugar
1 tbs lemon juice
Naan bread, to serve

Method

1. Preheat the oven to 200°C. Line a baking tray with baking paper.

2. Place the chicken mince, onion, egg, breadcrumbs, chilli, garam masala, chopped coriander and half the ginger in a bowl with 1 teaspoon salt. Mix with your hands until well combined. Using damp hands, roll mixture into 30 walnut-sized balls, then place on tray in a single layer. Bake for 15 minutes until light golden.

3. Meanwhile, heat oil in a deep frypan over medium heat. Add curry paste and remaining ginger, then stir for 1 minute until fragrant. Add tomatoes and cook for 2 minutes, then add coconut milk, stock and sugar. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. Add kofta and simmer for 20 minutes until kofta are cooked through and sauce has thickened. Stir in lemon juice to taste.

4. Serve kofta with pilau rice garnished with extra coriander and naan bread.

Source
delicious. - October 2008, Page 75
Recipe by Valli Little

More Kofta Recipes:

Lamb kofta with mint and garlic yoghurt
Lamb kofta with fattoush
Lamb kofta with quke salad & saffron yoghurt
Grilled Lamb Kofta Kebabs with Pistachios and Spicy Salad Wrap
Lamb kofta with Lebanese bread and hummus
Lamb Kofte Tagine

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Baked falafel with roasted eggplant salad recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Baked falafel with roasted eggplant Recipe. Enjoy quick & easy Middle Eastern food recipes and learn how to make Baked falafel with roasted eggplant.
 
Preparation Time 30 minutes
Cooking Time 40 minutes

Ingredients (serves 4)

165g (3/4 cup) dried chickpeas
1 small brown onion, halved, finely chopped
2 garlic cloves, crushed
1/3 cup firmly packed fresh continental parsley leaves
1/3 cup firmly packed fresh coriander leaves
2 tsp finely grated lemon rind
1 tsp fresh lemon juice
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp baking powder
1 large (about 350g) eggplant, ends trimmed, cut into 2.5cm pieces
3 ripe egg tomatoes, each tomato cut into 6 wedges
Olive oil spray
1 bunch rocket, ends trimmed, washed, dried, leaves torn
1 small red onion, halved, thinly sliced
1/4 cup fresh mint leaves
1/4 tsp sumac
130g (1/2 cup) reduced-fat natural yoghurt (Vaalia brand)
Freshly ground black pepper

Method

1. Place the chickpeas in a large bowl and cover with cold water. Set aside overnight to soak. Drain well.

2. Preheat oven to 200°C. Place the chickpeas, brown onion, garlic, parsley, fresh coriander, lemon rind and juice, ground coriander, cumin and baking powder in the bowl of a food processor and process, scraping down the side of the bowl regularly, until smooth. Set aside for 30 minutes to develop flavours.

3. Line 2 baking trays with non-stick baking paper. Place the eggplant and tomato on separate trays. Spray the eggplant and tomato lightly with olive oil spray. Bake in preheated oven for 25 minutes or until golden brown and tender. Remove from oven. Increase oven temperature to 220°C.

4. Line a baking tray with non-stick baking paper. Divide chickpea mixture into 12 equal portions. Roll each portion into a ball and flatten slightly. Place on the prepared tray and lightly spray with olive oil spray. Bake in oven, turning halfway through cooking, for 15 minutes or until light golden brown.

5. Place the rocket, red onion, mint, sumac, roasted eggplant and roasted tomato in a large bowl and gently toss to combine. Divide salad among shallow serving bowls. Top with the baked falafel and a dollop of yoghurt. Season with pepper and serve immediately.

Notes

- Sumac is a tangy, deep-purple spice commonly used in Middle-Eastern cooking. It's available in the spice section of Woolworths supermarkets.

- This is a high fibre dish.

Source
Good Taste - September 2005, Page 112
Recipe by Tracy Rutherford

More Lebanese Recipes:

Lebanese platter
Aubergine or Eggplant Salad
Lebanese Lentil/Rice Pilaf With Blackened Onions
Lebanese Bean Stew
Shish Barak with Yoghurt
Lebanese Lentils & Red Peppers

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Lebanese platter recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lebanese platter Recipe. Enjoy quick & easy Middle Eastern food recipes and learn how to make Lebanese platter.

Ingredients (serves 8)

4 Lebanese bread rounds
1 cup plain Greek-style yoghurt
1 teaspoon ground cumin

Lamb kofta
800g lean lamb mince
1 large brown onion, finely chopped
2 teaspoons ground cumin
1 teaspoon ground allspice
1/3 cup finely chopped fresh flat-leaf parsley leaves
1 egg
3/4 cup dried breadcrumbs
olive oil cooking spray

Tabouli
2 large tomatoes, finely chopped
1/2 cup burghul (cracked wheat)
1/4 cup lemon juice
4 cups chopped fresh flat-leaf parsley leaves
1 cup chopped fresh mint leaves
1 small red onion, finely chopped
1/4 cup olive oil

Method

1. Make tabouli: Place tomato, burghul and lemon juice in a bowl. Stand for 30 minutes or until burghul has softened. Add parsley, mint, onion and oil. Toss to combine.

2. Meanwhile, make lamb kofta balls: Place lamb, onion, cumin, allspice, parsley, egg and breadcrumbs in a bowl. Using hands, roll tablespoons of mixture into balls. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook kofta in batches, turning, for 5 to 7 minutes, or until cooked through.

3. Cook bread on barbecue for 2 minutes each side or until heated through. Tear into large pieces. Combine yoghurt and cumin in a bowl. Place bread and yoghurt mixture on a platter with kofta. Serve with tabouli.

Notes
Tip: You could serve baba ganoush, tahini dip or hommus with the bread instead of the yoghurt.

Source
Super Food Ideas - February 2009, Page 80
Recipe by Claire Brookman

More Lebanese Recipes:

Aubergine or Eggplant Salad
Lebanese Lentil/Rice Pilaf With Blackened Onions
Lebanese Bean Stew
Shish Barak with Yoghurt
Lebanese Lentils & Red Peppers
Lebanese Lamb Kabobs

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Moroccan chard & lamb pan-fry recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan chard & lamb pan-fry Recipe. Enjoy quick & easy Moroccan recipes and learn how to make Moroccan chard & lamb pan-fry.

A quick, exotic one-pan dish

Easy
Serves 4
Prep 10 mins
Cook 20 mins
Ready in 30 minutes
Freezable

Ingredients

1 bunch chard
1 oz olive oil
600g diced shoulder of lamb
1 onion , sliced
2 garlic cloves , sliced
1 tsp each ground turmeric , cumin seeds, coriander seeds
pinch chilli flakes
400ml stock , lamb or chicken
handful raisins
handful toasted pine nuts

Method

1. Strip the chard leaves from the stalk. Cut the stalk into batons and roughly shred the leaves. Set aside separately.

2. Heat the oil in a sauté pan and fry the lamb for 5-6 mins over a high heat until browned. Add the onion, garlic, chard stalks and spices and continue to cook for 3-4 mins until softened. Pour over the stock and scatter in the raisins, then simmer for 4-5 mins to make a sauce. Wilt chard leaves through the stock, season and serve scattered with pine nuts.

Try

Stir-frying chard
Try stir-frying chard with ginger and garlic and serving it drizzled with soy sauce.

Nutrition per serving

438 kcalories, protein 38g, carbohydrate 12g, fat 27 g, saturated fat 10.04g, fibre 0.8g, sugar 7.7g, salt 1 g

Recipe from Good Food magazine, April 2006.

More Moroccan Recipes:

Chicken tagine with couscous
Fast chicken tagine
Moroccan Tagine
Easy fish tagine recipe
Moroccan Lamb and Fruit Stew
Moroccan Chicken Tagine

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