Fish tagine recipe

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

Preparation Time 15 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

1/4 cup (60ml) olive oil
2 Spanish onions, halved, thinly sliced
1 small (200g) orange sweet potato, halved lengthways, sliced
1 red capsicum, seeded, thickly sliced
2 tsp freshly ground black pepper
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
1kg thick, firm white-fleshed fish fillets (snapper or blue eye), cut into 2cm pieces
2 tomatoes, cut into wedges
2 cups (400g) couscous
1/2 cup (40g) flaked almonds, roasted
1 clove garlic, crushed
2 tsp finely grated lemon rind
1 cup coarsely chopped coriander

Method

1. Heat oil in a heavy-based saucepan over medium heat and cook onions for 3-4 minutes or until soft. Add sweet potato, capsicum and spices and stir for 1 minute. Cover with a lid and cook for 5 minutes.
  
2. Stir in 1/3 cup water, fish, tomatoes and salt to taste. Cover. Cook for 10 minutes or until fish is just cooked through.
  
3. Meanwhile, cook couscous, following packet directions. Combine almonds, garlic, lemon rind and coriander in a small bowl. Serve tagine on top of couscous, scattered with almond mixture.

Source
Notebook: - July 2006, Page 121
Recipe by Michelle Noerianto

More Moroccan Tagine Recipes:

Chicken & chickpea tagine
Vegetable tagine with apricots
Chicken tagine with couscous
Fast chicken tagine
Moroccan Tagine
Easy fish tagine recipe

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Pistachio baklava recipe

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

End your Springtime barbecue feast with this delicious, exotic treat.

Makes 35 pieces

Ingredients

4 x 80g packets pistachio kernels
1/4 cup caster sugar
1/4 teaspoon rosewater essence
375g packet filo pastry
250g unsalted butter, melted

Rosewater syrup
2 cups caster sugar
1/4 teaspoon rosewater essence

Method

1. Preheat oven to 180°C/160°C fan-forced. Lightly grease a 3.5cm-deep, 22cm x 29cm (base) rectangular pan.

2. Process pistachios until roughly chopped. Place pistachios, sugar and rosewater in a bowl. Stir to combine.

3. Cut pastry sheets in half crossways (so sheets fit neatly in pan). Cover pastry with a damp tea towel to prevent it drying out. Place 1 pastry sheet on a flat surface. Brush with butter. Top with 1 pastry sheet. Repeat with butter and half the pastry sheets (around 22 sheets). Place pastry stack in prepared pan, trimming to fit, if necessary.

4. Spread pistachio mixture over pastry stack. Place 1 remaining pastry sheet on a flat surface. Brush with butter. Top with 1 pastry sheet. Repeat with remaining butter and pastry sheets (around 22 sheets). Place on pistachio mixture. Cut all the way through into squares. Bake for 50 to 55 minutes or until browned and puffed.

5. Meanwhile, make syrup Combine sugar, rosewater and 1 cup cold water in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until slightly thickened.

6. Pour over hot baklava. Cool completely. Serve.

Source
Super Food Ideas - November 2010, Page 77
Recipe by Emma Braz
  
More Baklava Recipes:

Mixed-Nut Honey Baklava
Pistachio & cardamom baklava
Pistachio & Almond Baklava
Coffee Baklava
Middle-Eastern baklava
Baklava Recipe

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Spinach fatayer recipe

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

Mezze is more than just food, it's a way of life. Learn secrets to the art of grazing with this tasty recipe.

Preparation Time 25 minutes
Cooking Time 25 minutes

Ingredients (serves 20)

tbs sumac (see note)
500g baby spinach, finely chopped
1 small vine-ripened tomato, finely chopped
Olive oil, to brush
Lemon wedges and labne (see note) dusted
with sumac, to serve

Fatayer dough
250g (12/3 cup) plain flour, sifted
1/2 tsp dried yeast

Method

1. To make dough, combine flour, yeast and 1 tsp salt in a large bowl. Gradually add 160ml (2/3 cup) lukewarm water and stir to form a dough. Knead dough on a lightly floured work surface until smooth, adding a little more flour if too sticky. Place in a lightly oiled bowl, cover with plastic wrap and set aside to prove for 1 hour or until almost doubled in size.

2. Meanwhile, to prepare filling, place onion, sumac, spinach and tomato in a large bowl. Season with salt and stir to combine. Drain in a large sieve over a bowl, pressing down with the back of a spoon to remove excess moisture. Discard liquid and set aside.

3. Preheat oven to 200C. Line 2 large oven trays with baking paper. Divide dough into 20 and cover with a clean tea towel to prevent dough drying out. Roll a portion into a ball on a lightly floured work surface, then, using a floured rolling pin, roll out until 4mm thick. Place 1 packed tablespoon filling in centre, then fold in dough from 3 sides to form a triangular parcel. Press edges together with fingertips to seal and place on prepared trays. Repeat with remaining dough and filling.

4. Lightly brush fatayer with oil, then bake for 25 minutes or until golden and cooked through. Cool.

5. Transfer to a platter. Serve with lemon and labne dusted with sumac.

Notes
 
Sumac is a reddish-brown, sour ground Middle Eastern spice available from supermarkets.

Labne, available from delis and supermarkets, is drained yoghurt.

Fatayer are small savoury pies. Like many other mezze dishes, they come in a variety of shapes with different fillings and names. These ones are filled with a spinach and herb mixture, seasoned with sumac and flavoured with finely chopped onion. Allow an extra hour to prove the dough.

Source
MasterChef - February 2011, Page 76
Recipe by Kamal Mouzawak

More Pastry Recipes: 

Cheese and mint rolls
Saudi Puff Pastry with Meat
Middle-eastern pies
Middle Eastern Pastries
Rokak
Sfiha 

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Chicken & chickpea tagine recipe

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

Cooked under pressure, this sweet, tender chicken with apricots is ready in 45 minutes.

Preparation Time 15 minutes
Cooking Time 35 minutes

Ingredients (serves 4)

2 tsp olive oil
1 brown onion, coarsely chopped
2 garlic cloves, finely chopped
1 x 400g can diced tomatoes
500ml (2 cups) chicken stock
8 chicken thigh cutlets
165g (1 cup) dried apricots
3 tsp ground cumin
1 tsp ground cinnamon
Large pinch of saffron threads
1 x 400g can chickpeas, rinsed, drained
55g (1/3 cup) pitted black olives
3 tsp finely grated lemon rind
Fresh coriander sprigs, to serve
Cooked couscous, to serve
Lemon wedges, to serve

Method

1. Heat oil in the pressure cooker over medium-high heat. Add onion and garlic. Cook, stirring, for 2-3 minutes.
2. Add tomato, stock, chicken, apricots, cumin, cinnamon and saffron. Season with salt and pepper. Stir to combine.
3. Seal the pressure cooker. Place over high heat until steam escapes at a constant rate and there is a regular hissing sound. Reduce heat to low. Cook for 25 minutes. Release steam following manufacturer's instructions.
4. Stir in the chickpeas, olives and lemon rind. Season with salt and pepper. Top with coriander. Serve with couscous and lemon wedges.

Notes
Swap it: Swap chicken for 4 lamb forequarter chops. In step 1, cook lamb for 2-3 minutes or until browned before adding the onion and garlic.
For the kids: To make this dish kid friendly, simply omit the olives.

Source
Good Taste - July 2009, Page 100
Recipe by Gemma Luongo

More Moroccan Tagine Recipes:

Vegetable tagine with apricots
Chicken tagine with couscous
Fast chicken tagine
Moroccan Tagine
Easy fish tagine recipe
Moroccan Duck Tagine

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Vegetable tagine with apricots recipe

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

This vegetarian tagine is full of healthy goodness. Not only is it low-GI, low-fat and diabetes-friendly, with its subtle blend of dates, apricots and spices, it tastes great too!

Preparation Time 20 minutes
Cooking Time 25 minutes

Ingredients (serves 4)

2 tsp olive oil
1 brown onion, halved, cut into wedges
2 carrots, peeled, coarsely chopped
2 garlic cloves, crushed
2 tsp finely grated fresh ginger
2 tsp cumin seeds
2 tsp ground paprika
1 x 7cm cinnamon stick
Large pinch of saffron threads
375ml (1 1/2 cups) vegetable stock
650g butternut pumpkin, deseeded, peeled, coarsely chopped
250g green beans, topped, cut into 6cm lengths
100g dried Turkish apricots
100g fresh dates, halved, pitted
1 x 400g can chickpeas, rinsed, drained
2 tsp finely grated lemon rind
1/3 cup fresh coriander leaves
Greek-style natural yoghurt, to serve

Method

1. Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add the carrot, garlic, ginger, cumin seeds, paprika, cinnamon and saffron and cook, stirring, for 30 seconds or until aromatic.

2. Add stock and bring to the boil. Add the pumpkin, beans and apricots. Reduce heat to medium and cook, stirring occasionally, for 15 minutes or until the pumpkin is tender. Add dates, chickpeas and lemon rind and stir to combine.

3. Spoon among serving bowls and top with coriander. Serve with yoghurt.

Source
Good Taste - June 2006, Page 68
Recipe by Gemma Purcell

More Moroccan Tagine Recipes:

Chicken tagine with couscous
Fast chicken tagine
Moroccan Tagine
Easy fish tagine recipe
Moroccan Duck Tagine
Moroccan Chicken Tagine

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Spicy Moroccan ratatouille recipe

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

Ingredients (serves 6)

1 red onion, cut into thin wedges
600g butternut pumpkin, peeled, deseeded, cut into 4cm pieces
400g eggplant, cut into 3cm pieces
250g zucchini, sliced into 3cm-thick rounds
1/3 cup olive oil
1 1/2 tablespoons Moroccan spice mix (see note)
2 x 400g cans diced tomatoes
2 teaspoons chilli sauce
1 1/2 cups vegetable stock
1 1/2 cups couscous
400g can chickpeas, drained, rinsed
fresh coriander leaves, to serve

Method

1. Preheat oven to 220°C. Combine onion, pumpkin, eggplant and zucchini in a large roasting pan. Drizzle with oil and sprinkle with spice mix. Toss to combine. Roast, turning vegetables occasionally, for 30 minutes or until golden.

2. Combine tomatoes and chilli sauce in a bowl. Pour over vegetables and stir to combine. Bake for a further 15 minutes or until vegetables are soft.

3. Meanwhile, bring stock to the boil in a saucepan over medium-high heat. Remove from heat. Add couscous. Cover and stand for 5 minutes. Stir with a fork to separate grains.

4. Remove vegetable mixture from oven. Stir in chickpeas. Stand in pan for 5 minutes. Spoon couscous into bowls. Spoon over ratatouille. Sprinkle with coriander. Serve.

Notes
You can find Moroccan spice mix in the spices aisle of your supermarket.

Source
Super Food Ideas - July 2007, Page 70
Recipe by Alison Adams 

More Couscous Recipes:

Couscous With Garbanzo Beans and Golden Raisins
Roasted pumpkin couscous
Moroccan-style couscous with roast beef
Moroccan honey chicken with couscous
Herbed couscous
Couscous 'N' Garlic Shrimp

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Moroccan chicken skewers recipe

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

Ingredients (serves 4)

750g Lilydale chicken breast fillets, chopped
2 tablespoons Moroccan seasoning
1 1/4 cups chicken stock
1 cup couscous
1 tablespoon extra-virgin olive oil
150g chargrilled red capsicum, chopped
150g chargrilled eggplant, chopped
1/3 cup coriander leaves
olive oil cooking spray
1/3 cup Greek-style yoghurt

Method

1. Place chicken on a plate. Sprinkle with seasoning and turn to coat. Thread chicken onto skewers.
2. Place stock in a saucepan over high heat. Cover and bring to the boil. Remove from heat and add couscous. Stir with a fork. Cover and stand for 5 minutes.
3. Transfer couscous to a large bowl. Drizzle with oil. Stir with a fork to separate grains. Add capsicum, eggplant and coriander. Season with salt and pepper. Stir gently to combine.
4. Spray skewers with oil. Preheat barbecue plate on medium-high heat. Barbecue skewers for 3 minutes each side or until chicken is just cooked through.
5. Spoon couscous salad into bowls. Top with skewers and serve with yoghurt.

Notes
You will need 12 pre-soaked skewers

Placing a piece of non-stick (silicon) baking paper on a hot barbecue plate (not an open grill) prevents dairy, sugar and herb marinades burning. It also keeps the plate clean.

Soak bamboo skewers in cold water for 30 minutes to prevent them burning on the barbecue. Alternatively, use metal skewers - the square or twisted types will hold food better than round ones.

Source
Super Food Ideas - November 2006, Page 24
Recipe by Tracy Rutherford

More BBQ Recipes:

Grilled Moroccan Chicken
Moroccan Beef Kebab Skewers
Lebanese Lamb Kabobs
Lamb and Olive Skewers with Cucumber Salad
Moroccan Chicken Skewers with Herb Sauce
Moroccan Rub Lamb Chops

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Mixed-Nut Honey Baklava ٌRecipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Mixed-Nut Honey Baklava Recipe. Enjoy traditional Middle Eastern desserts and learn how to make Mixed-Nut Honey Baklava.  

Cook Time: 1 hr 30 min
Level: Intermediate
Yield: 96 (1 1/2-inch) pieces

Ingredients

Baklava
12 dried calamyra figs, diced 1/4-inch
1/2 cup dark rum
1 1/2 cups toasted walnut pieces, chopped
1 1/2 cups toasted unblanched almonds, chopped
1 1/2 cups unsalted butter (3 sticks)
4 ounces bittersweet chocolate, diced 1/4-inch
1/3 cup sugar
1 tablespoon ground cinnamon
2 teaspoons ground cardamom
1/2 teaspoon ground cloves
1 (1 pound) boxes phyllo dough (about 48 sheets)
Syrup
1 cup sugar
1 cup honey (preferably orange blossom), plus more for drizzling
1/2 cup water
Juice of 1 large lemon (about 3 tablespoons)

Directions

Soak the diced figs in the rum in a large bowl for at least 30 minutes and up to 2 hours.

Preheat the oven to 350 degrees F.

Spread the walnuts and almonds out on a baking sheet and toast until darkened and fragrant, about 8 to 10 minutes. Cool. Toss the nuts, chocolate, sugar, and spices with the figs and the rum.

Bring the butter to a simmer over low heat. Skim and discard the foamy solids that rise to the top until the butter is clear, about 8 to 10 minutes.

Lightly butter a 16 1/2 by 11 1/2-inch sheet pan. Remove the phyllo from the package, unroll and lay it on the counter next to the pan and cover with a kitchen towel. Lay 1 sheet of the phyllo on the pan and brush lightly with butter. Repeat with 11 more sheets of phyllo working quickly and keeping the phyllo covered, as you assemble the baklava. Scatter 1/3 of the nut mixture (about 1 1/2 cups) evenly over the layers of phyllo. Repeat 2 more times and top with the remaining 12 sheets of dough. Carefully, cut 3/4 of the way through the phyllo and nut filling to make about 96 (1 1/2-inch) squares.

Bake the baklava until light brown and cooked through, about 1 hour. Raise the temperature to 450 degrees F and bake until golden crisp, about 5 to 8 more minutes.

While the baklava crisps make the syrup: Heat the sugar, honey, and water in a saucepan over high heat until the sugar dissolves. Add the lemon juice and carefully pour the hot syrup over the just baked baklava, making sure to get into all the cuts. Let cool. Complete the pre-made cuts in the baklava and serve with some honey drizzled on top.

Store the baklava in a sealed container for up to 1 week.

From Food Network Kitchens

More Baklava Recipes:

Pistachio & cardamom baklava
Pistachio & Almond Baklava
Coffee Baklava
Middle-Eastern baklava
Baklava Recipe
Baklawa (Baklava)

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Lebanese sausages (makanek) recipe

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

Mezze is more than just food, it's a way of life. Learn secrets to the art of grazing with this tasty recipe.

Preparation Time 5 minutes
Cooking Time 10 minutes

Ingredients (serves 4)

500g makanek (see note) or merguez sausages (see note)
2 tbs pomegranate molasses

Method

1. Using your index finger and thumb, press firmly through a sausage at the halfway point to separate the meat, then twist the sausage casing to make 2 smaller sausages (if using merguez sausages, twist at two even points to form 3 smaller sausages). Using kitchen scissors, cut at the twist to separate. Repeat with remaining sausages.

2. Preheat a chargrill pan or barbecue to medium and cook sausages, turning occasionally, for 8 minutes or until cooked through. Transfer sausages to a bowl, add pomegranate molasses and stir to combine.

3. Place makanek on a platter and serve immediately.

Notes

Serves 4-6 as a mezze.

Pomegranate molasses is from selected supermarkets and delis.

Merguez sausages are typically North African in origin. They are usually made from lamb or beef, or a mixture of both, and are spiced with chilli and harissa, which gives them a red colour. Available from selected butchers.

If you can't find makanek or merguez sausages, substitute lamb, beef or pork sausages; the pomegranate molasses will make the dish taste as authentic.

Makanek is a type of Lebanese sausage made from a mixture of beef, lamb and sometimes pork. A comforting spicy staple in winter, these are cooked on the barbecue or fried in their own juices and then seasoned with lemon juice or pomegranate molasses for a thick, delicious gravy to mop up with flat bread. Serve them with lemon wedges to squeeze over if you like them extra tangy!

Source
MasterChef - February 2011, Page 74
Recipe by Kamal Mouzawak

More Lebanese Recipes:

Baba Ganoush and Pita Crisps
Muttabel with Za'atar-Spiced Pita Bread
Kibbe Nayeh
Kibbe
Sambousek
Batata Harra

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