Spiced Moroccan Salad recipe

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

Recipe facts:
Costs: £1.43
Takes: 20 mins
Serves: 4

Ingredients

1 rounded tbsp harissa paste
5 tbsp olive oil, plus 1 tsp for frying
1 tbsp lime juice
2 tbsp finely-chopped coriander, plus a handful of whole leaves
8 mint leaves, finely chopped
black pepper
100g (4oz) whole blanched almonds
2 romaine lettuce hearts
1 bunch spring onions, trimmed, halved widthways and sliced into thin shreds
100g (4oz) kalamata olives

Preparation

1 Mix together the harissa, the 5 tablespoons of olive oil and the lime juice in a small bowl, using a small wire whisk. Stir in the chopped coriander, mint and a grinding of pepper. Taste and adjust to your taste, adding a little more lime or harissa if wished.

2 Heat the remaining teaspoon of oil in a heavy-based pan, add the almonds and fry until golden, shaking the pan occasionally so they are evenly coloured. Tip onto kitchen paper to drain, season and set aside.

3 Cut the Romaine into chunky slices, stopping about a third from the top (separate that top third into leaves. Put the lettuce into a large bowl and scatter over the almonds, spring onions olives and remaining coriander leaves. Give the dressing a quick whisk then drizzle over the salad.

COOK'S TIP The salad can be made up to an hour ahead and chilled. Keep the dressing separately at room temperature, then drizzle it over just before serving.

From Tesco Realfood

More Salad Recipes:

Couscous Salad
Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce
Shepherd's Salad
Baked falafel with roasted eggplant salad
Aubergine or Eggplant Salad
Prawn & asparagus salad

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Easy lemon chicken tagine recipe

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

Here's the latest coop - a fresh-look chicken delight to please the cluckiest guest!

Ingredients (serves 4)

2 tablespoons plain flour
2 tablespoons Moroccan seasoning
8 (110g each) Steggles chicken lovely legs
1 tablespoon olive oil
2 red onions, halved, sliced
3 garlic cloves, crushed
1 cup chicken stock
1 lemon
150g green beans, trimmed
1/3 cup pitted green olives, halved
Couscous, toasted slivered almonds and fresh coriander leaves, to serve

Method

1. Place flour, seasoning and chicken in a large snap-lock bag. Seal. Shake to coat. Heat half the oil in a large, heavy-based frying pan over high heat. Cook chicken in batches, turning, for 3 to 4 minutes or until browned all over. Transfer to a plate.
  
2. Reduce heat to medium-high. Heat remaining oil in pan. Add onion and garlic. Cook, stirring, for 5 minutes or until softened. Return chicken to pan. Add stock and 1/2 cup cold water. Cover. Reduce heat to medium-low. Cook for 15 minutes or until slightly thickened.
  
3. Peel strips of rind from lemon. Juice lemon. Add rind, 1 tablespoon lemon juice, beans and olives to pan. Cover. Cook for 10 minutes or until chicken is cooked through. Remove cover. Increase heat to medium-high heat. Simmer for 2 minutes or until sauce thickens.
  
4. Serve tagine with couscous, almonds and coriander.

Source
Super Food Ideas - April 2010, Page 34
Recipe by Donna Boyle
 
More Tagine Recipes:

Chicken, harissa and aubergine tagine
Chicken Tajine
Chicken Tagine with Green Olives and Preserved Lemon
Quick Tagine-Style Chicken
Beef, pumpkin and date tagine
Chicken tagine with carrots & dates 

Save and share Easy lemon chicken tagine recipe

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Prep for a Party

Don't let the planning take the fizz out of your fiesta. Our quick and easy techniques for readying the room—and yourself!—will have guests toasting you all night.

Dim the Lights
Use 25-watt bulbs to give the room a subtle glow.

Serve Family-Style
Set out a few large platters and let guests dig in. It'll get people mingling and save you from setting the table.

Count it Out
Plan on having five to six bites per guest per hour, and assume one gallon of punch makes about 32 drinks.

Mix Your Dishes
Sneak in everyday dishes with your fancier serving pieces. Use ceramic platters for food and give guests melamine plates, or serve drinks in fancy pitchers and pair with clear plastic cups.

Use What You Have
Make your own centerpiece with items from around the house. Simply line a table with votive candles in sets of three or five, or fill a serving bowl with lemons and limes, mixed nuts, garlic bulbs or colorful pears.

Music Volume
Guests' arrival: Raise the volume one click for every 10 people who show up.
Dinner: Should be low enough to talk over. If you leave the room, shut the door and can still hear it, it’s too loud.
End of the night: Readjust based on the size of your crowd as people take off.

Lighting
Dinner party with family: The room should be as light as a restaurant during lunchtime.
Dinner party with friends: Line up candles down the table’s center. Keep adjacent rooms dark.
Cocktail party: Dimmed lights and scattered candles will set the mood and let guests see each other.

Temperature
75°: Unless there’s a blizzard outside, you don’t want the thermostat higher than this.
70°: This is ideal, and a good place to start with 10 guests or fewer. (Turn the temp down a notch per additional 10 guests.)
67°: Even if cooking helps kill the chill, don’t go any lower. 

From Everyday with Rachael Ray

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Fine-Dining Plastic Wear  

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Party To-Do List  

How to Get Your Kitchen Ready for a Party 

Save and share Prep for a Party

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Fine-Dining Plastic Wear

Plastic party dishware doesn't have to be an eyesore. We bet you can't spot the plastic imposters on this party table.

These shatterproof plastic wine glasses
have crystal-like clarity and no plastic-cup taste. Govino stemless wine glasses, $13 for 4, govinowine.com

Ceramic look-alike plastic coffee mugs
are weighty enough that they won’t blow away while you wait for the dessert course. Square white coffee mug, $7 for 8, smartyhadaparty.com

This knock-off plate
gleams like real porcelain and you can toss it afterward. We might like it better than the real thing! 10.25-inch dinner plates, $10 for 10, smartyhadaparty.com

Look at these utensils shine!
No polishing needed. The plastic sets only look like fancy flatware. "Brilliance" by Diamond, $3.50 for 10 sets, at Target stores

From Everyday with Rachael Ray

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How to Work the Room at a Party   

Get Ready To Party!  

How to Make an Easy Cheese Plate  

Party To-Do List  

How to Get Your Kitchen Ready for a Party  

How to Throw a Last-Minute Party 

Save and share Fine-Dining Plastic Wear

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How to Work the Room at a Party

WHEN YOU'RE LOOKING TO IMPRESS

Keep nerves in check.
Before heading into a room full of strangers (or answering the door before your date), get the jitters out by hopping up and down.

Don’t try too hard.
Casual confidence always works: Have good posture, speak with conviction and make eye contact.

Watch out for over-gesturing.
When we’re put on the spot, we tend to talk with our hands. Only gesture when you really need emphasis, but avoid clichés: If you’re saying something negative, no finger wagging.

WHEN YOU'RE LOOKING FOR LAUGHS

Filter yourself.
When you’re meeting new people, always schmooze before you drop a zinger. That way, they can be sure it’s a joke.

Take a cue from the tone of the room and the crowd.
Tailor your teasing to the appropriate guests. Off-color humor won’t fly in an office party or at your grandpa’s retirement bash.

Keep it relevant.
Random jokes (“Guy walks into a bar...”) aren’t as funny as situational humor. Rib on something happening at the party so everyone feels included.

From Everyday with Rachael Ray

Similar Posts:         

 

Get Ready To Party!  

How to Make an Easy Cheese Plate  

Party To-Do List  

How to Get Your Kitchen Ready for a Party  

How to Throw a Last-Minute Party  

Throw an Open-Air Party 

Save and share How to Work the Room at a Party

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Couscous Cakes Recipe

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

Total Time: 22 min
Prep 6 min
Cook 16 min

Yield: 4 to 6 servings
Level: Easy

Ingredients

2 cups cooked couscous, prepared according to package instructions and cooled
1/4 cup chopped fresh cilantro leaves
1 egg
1 egg yolk
1 1/2 teaspoons ground coriander
1 lemon, zested
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
1/4 cup olive oil
1/3 cup mild mango chutney (Recipe Follows)

Directions

In a medium bowl, mix together the couscous, cilantro, egg, egg yolk, coriander, lemon zest, salt and pepper. Sprinkle the flour over the mixture. Mix until combined.

In a large nonstick skillet, heat the oil over medium heat. Form 1/4 cupfuls of the mixture into 8 patties. Add 4 of the patties to the pan and cook for 3 to 4 minutes each side until golden. Drain on paper towels. Repeat with the remaining couscous mixture.

Serve the couscous cakes with mango chutney (Recipe follows).

Recipe courtesy Giada De Laurentiis, 2008
Show: Giada at Home Episode: Moroccan Magic 

Recipe for Mango Chutney

Ingredients

1 tablespoon butter
1/2 cup chopped onions
Pinch of salt
2 cups small diced mango
1/2 cup white vinegar
1/4 cup sugar
1 tablespoon cornstarch
2 tablespoons water

Directions

In a saucepan over medium heat, melt the butter. Add the onions. Season with salt. Saute for two minutes. Add the mango. Continue to saute for 2 minutes. Add the vinegar and the sugar. Bring the mixture to a boil. Whisk the cornstarch with the water. Whisk until smooth. Stir the slurry into the mango mixture. Bring the mixture back to a boil. Continue to cook for 4 minutes, stirring constantly. Remove from the heat and cool completely. Store in an airtight container until ready to use.

Recipe courtesy of Emeril Lagasse, 1999 

More Couscous Recipes:

Couscous-Stuffed Peppers with Basil Sauce
Lamb couscous burgers with hummus & couscous tabouli
Couscous Salad
Spicy Moroccan ratatouille
Couscous With Garbanzo Beans and Golden Raisins
Roasted pumpkin couscous  

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Couscous-Stuffed Peppers with Basil Sauce Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Couscous-Stuffed Peppers with Basil Sauce  Recipe. Enjoy delicious & easy Middle Eastern food and learn how to make Couscous-Stuffed Peppers with Basil Sauce.

Total Time: 1 hr 15 min
Prep 15 min
Cook 1 hr 0 min

Yield: 4 servings
Level:  Easy

Ingredients

Filling:
1 cup low-sodium chicken broth
2 teaspoons ground cumin
3/4 cup couscous
1 cup canned garbanzo beans, rinsed and drained
1/4 cup dried currants
1 packed cup chopped baby spinach leaves
1/2 cup (4 ounces) crumbled feta cheese
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 medium red bell peppers
1 medium yellow bell pepper
1 medium orange bell pepper
Hot water, as needed

Sauce:
1 packed cup fresh basil leaves
1/2 cup (about 4 ounces) creme fraiche
3 tablespoons extra-virgin olive oil
1 tablespoon water
1 garlic clove, coarsely chopped
2 teaspoons fresh lemon juice
1/4 teaspoon sugar
1/4 teaspoon salt, plus extra, as needed
1/4 teaspoon freshly ground black pepper, plus extra, as needed

Directions

Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

Filling: In a medium saucepan, bring the chicken broth and cumin to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pan until the couscous is tender and all of the liquid has been absorbed, about 5 to 6 minutes. Put the couscous in a large bowl and add the beans, currants, spinach, feta and 1/4 cup olive oil. Season with salt and pepper, to taste. Stir until all the ingredients are combined.

Slice the tops off the peppers and remove all the ribs and seeds. If necessary, cut a very thin slice from the base to help the peppers stand up. Stuff the peppers with the filling and drizzle the tops with olive oil. Put the peppers in an 8 by 8-inch square baking dish. Fill the baking dish with 3/4-inch hot water and bake until the filling is golden and the peppers are cooked through, about 55 to 60 minutes. Cooks Note: If the filling begins to brown too quickly, cover the pan with foil.)

Sauce: In a blender, combine the basil, creme fraiche, olive oil, water, garlic, lemon juice, sugar, salt, and pepper. Blend until smooth. Adjust the seasoning with salt and pepper, to taste.

Remove the peppers from the oven and arrange on serving plates. Spoon the sauce around the peppers and serve.

Recipe courtesy Giada De Laurentiis
Show: Giada at Home Episode: Giada’s Restaurant Favorites 

More Couscous Recipes:

Lamb couscous burgers with hummus & couscous tabouli
Couscous Salad
Spicy Moroccan ratatouille
Couscous With Garbanzo Beans and Golden Raisins
Roasted pumpkin couscous
Moroccan-style couscous with roast beef 

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Yakhnet Batata Recipe

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

Meat cooked with golden fried tomatoes in a distinctive Lebanese spice mix.

Ingredients:

4 2/5 lbs potatoes (Irish potatoes)
1 lb. meat - leg or shin of lamb cut into pieces about 1 oz. each
5 oz. onions
4 oz. onions, chopped fine,
1 1/2 tablespoon chopped garlic
2 1/2 tablespoon salt
5 oz. tomato salt sauce
10 oz. butter
3 pints Boiling water
1/4 teaspoon mix of cinnamon, sweet and hot pepper mixed in a 1/3:1:2 proportion

Directions:

Peel potatoes and cut into large pieces. Wash well and put in a colander.

Melt butter. Fry onions, garlic, and meat until brown.

Add tomato sauce or tomato juice, salt and pepper and boiling water and boil for an hour.

In the meantime, melt some butter for frying the potatoes and fry them fast until all sides are golden.

After meat and tomato juice have boiled for an hour.

Add fried potatoes and reduce heat to medium.

Cook until potatoes are done.

Serve hot!

Via Recipe-To-Make.com

More Soup Recipes:

Moroccan lentil and chickpea soup
Moroccan fish soup
Moroccan chicken, carrot and chickpea
World's Most Expensive Beef Noodle Soup
Potato & onion soup with sour cream
Carrot Soup

Save and share Yakhnet Batata Recipe

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Minted lamb kebabs with tabbouleh recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Minted lamb kebabs with tabbouleh Recipe. Enjoy delicious & easy Middle Eastern food and learn how to make Minted lamb kebabs with tabbouleh.

Ingredients

1 x 560g (1lb 3oz) pack minted lamb kebabs
olive oil, for brushing
125g (4oz) couscous
175ml (6½fl oz) hot chicken or veg stock
15g (½oz) chopped walnuts
1 large carrot
1 large cooked beetroot
2 tbsp fresh parsley, finely chopped
1 tbsp fresh mint, finely chopped

For the dressing:
1 small clove garlic, crushed
¼ tsp cinnamon
1 tbsp red wine vinegar
2 tbsp olive oil
1 orange, zest and juice

Preparation:

Heat a griddle pan, or the grill, until really hot. Brush the kebabs with a little olive oil and cook for about
10 minutes, turning often, until they are browned all over and cooked through.

Meanwhile, put the couscous in a large bowl and pour over the hot stock. Cover with clingfilm and leave for 5-10 minutes, until all the stock has been absorbed and the couscous is soft. Heat a small pan over a medium heat, add the walnuts and cook for 3 minutes, until lightly toasted. Leave to cool.

Peel the carrot, then finely chop, along with the beetroot. Fluff up the couscous with a fork, then stir through the veg, parsley, mint and walnuts, reserving a little of the herbs and some walnuts to garnish. Whisk together all the dressing ingredients, stir through the couscous and serve alongside the kebabs.

From Tesco Realfood

More kebab Recipes: 

Chicken kebabs with lemon and coriander couscous
Chili-Lime Chicken Kabobs
Sirloin Kabobs Recipe
Marinated Lamb Kebabs with a Chile-Yogurt Sauce
Marinated Lamb Kebabs with a Chile-Yogurt Sauce
Marinated Lamb Kebabs

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Moroccan meatballs recipe

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

Serves 4

Ingredients

2-3tbsp olive oil
2 red onions, finely chopped
4 cloves garlic, crushed
2tsp both cumin and coriander seeds,
toasted and ground
1 x 400g can tomatoes
2tsp sugar
1 x 30g pack fresh coriander, finely chopped
half a 30g pack fresh
mint, finely chopped
1 egg, lightly whisked
500g (1lb) beef mince
50g (2oz) fresh breadcrumbs
couscous, plain yogurt and pitta bread, to serve

Preparation

First make the sauce. Heat a dash of oil in a pan and soften the onions, garlic and spices for a few minutes. Put half of the mixture in a bowl to cool for the meatballs. Add the tomatoes and sugar to the remaining onions in the pan, season and simmer for about 15mins until reduced.

Add the herbs, egg, beef mince and the breadcrumbs to the cooled onions, then season and mix everything well with your hands. Shape into walnut-sized balls.

Heat the rest of the oil and fry the meatballs until golden. Add the meatballs to the sauce and simmer for a few minutes until they're cooked through.

Serve with couscous, a spoonful of yogurt and some pitta bread that's been warmed through.

Top tip
Use the remaining mince from the pack to make a Bolognese sauce - sauté onions, celery and carrot with the mince, then add tomatoes and a splash of wine. Everyone's favourite with pasta.

Recipe from Tesco Realfood

More Meatballs Recipes:
 
Moroccan meatballs with herb couscous
Meatball Sandwiches
Lamb meatballs with Lebanese rice
Moroccan lamb meatballs with harissa & couscous
Meatball & Tabouli
Meatball Stew (Dawood Basha)

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Date and cinnamon stuffed lamb recipe

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

Serves 6

Ingredients

1tbsp olive oil
1 small onion, finely chopped
50g dried dates, roughly chopped
1tbsp freshly chopped rosemary
25g ground almonds
pinch ground cinnamon
½tsp ground cumin
1 whole leg of lamb
1tsp plain flour
600ml lamb stock (fresh or made from cubes)
salt
black pepper
2 garlic cloves, crushed

Preparation:

Heat the oven to Gas 7, 210°C, fan190°C.

Heat the oil in a small pan and fry the onion for 5 minutes until soft, then mash to a puree. Add the chopped dates and stir in thoroughly. Add the rosemary, almonds, cinnamon and cumin to the pan, and season.

Cut 6 large slashes in the fleshiest side of the lamb leg, through to the bone. Stuff the date mixture into the slashes. Season the lamb and place in a roasting tin with 250ml water.

Roast for 15 minutes, then reduce the heat to Gas 5, 190°C, fan170°C and cover loosely with foil. Roast for a further 1 hour 15 minutes for a medium-cooked lamb, or 1 hour 30 minutes for well- done. Top up the water occasionally if it evaporates to prevent the juices from burning. Remove foil 30 minutes before end.

Remove the lamb from the tin, place on a plate, cover loosely with foil and leave to rest for 15 minutes while making the gravy.

Skim the fat and discard. Place the tin on the hob and add the flour. Stir for 1 minute then gradually pour in the stock.

Simmer until it has reduced, then strain the liquid into a gravy boat before serving.

More Lamb Recipes:

Whole lamb stuffed with chickpeas and eggs
Middle eastern lamb & cranberry pizzas
Moroccan-spiced lamb triangles
Marinated Lamb Kebabs
Lamb & broad bean tagine
Middle Eastern roasted lamb shoulder with freekeh

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Chicken, harissa and aubergine tagine recipe

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

Ingredients

2 large aubergines
1¼ tbsp olive oil
1 onion, finely chopped
8 skinless chicken thighs, excess fat removed
1½ tbsp harissa paste
1 tbsp tomato puree
500ml chicken stock, cold
2 tsp cornflour
200g couscous
2 tbsp chopped coriander

Preparation

Heat the oven to Gas 6, 180ºC fan, 200ºC.

Lightly rub the aubergines with oil and place on a baking tray. Bake for 20 minutes, turning once.

Heat the remaining oil in a large, heavy-based casserole dish or tagine. Add the onion and saute for 2-3 minutes. Add the chicken to the dish, reduce the heat and cook for 10 minutes, until lightly browned. Stir in the harissa and tomato puree.

Pour in 400ml (14fl oz) of the stock and bring to a simmer. Remove the stalk from the cooked aubergines and cut them into chunks. Add to the chicken, cover and simmer for 20-25 minutes, until the chicken thighs are cooked and juices run clear.

Mix a little of the casserole liquid into the cornflour then stir back into the chicken to thicken. In a separate dish pour the remaining stock over the couscous and stir in the coriander. Spoon the couscous over the chicken and return the lid. Turn off the heat for 5 minutes until the couscous is cooked.

Fluff the couscous with a fork before serving.

TESCO Realfood

More Moroccan Tagine Recipes:

Chicken Tajine
Chicken Tagine with Green Olives and Preserved Lemon
Quick Tagine-Style Chicken
Beef, pumpkin and date tagine
Chicken tagine with carrots & dates
Chicken & chickpea tagine

Save and share Chicken, harissa and aubergine tagine recipe

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Chicken kebabs with lemon and coriander couscous recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken kebabs with lemon and coriander couscous Recipe. Enjoy delicious & easy Middle Eastern food and learn how to make Chicken kebabs with lemon and coriander couscous. 

Ingredients

4 skinless chicken breasts
1 tbsp olive oil
1 clove garlic, crushed
1 tsp ground coriander
1 tsp ginger
1 tsp cinnamon
pinch of cayenne
Juice of 2 lemons
250g couscous
3 tbsp fresh coriander, chopped
100g pitted black olives, chopped
Seasoning

Preparation

If using wooden skewers soak for at least 10 minutes. Toss the chicken with the oil, garlic, ground spices, cayenne, 1 tbsp lemon juice and seasoning allow to marinate for 10 minutes or 1 hour if you have time.

Preheat the grill to high. Thread the chicken into the skewers and grill for 10 to 12 minutes turning occasionally or until cooked.

Meanwhile, prepare the couscous to the packet instructions, then fluff up with a fork. Drizzle with a little olive oil, add the remaining lemon juice, coriander and olives to the couscous and season.

Transfer to serving plates and serve the chicken kebabs with any pan juices and the couscous.

TESCO Realfood 

More kebab Recipes: 

Chili-Lime Chicken Kabobs
Sirloin Kabobs Recipe
Marinated Lamb Kebabs with a Chile-Yogurt Sauce
Marinated Lamb Kebabs with a Chile-Yogurt Sauce
Marinated Lamb Kebabs
Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous

Save and share Chicken kebabs with lemon and coriander couscous recipe

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Fried Fish with Pepper and Spices Sauce Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Fried Fish with Pepper and Spices Sauce Recipe. Enjoy delicious & easy Middle Eastern food and learn how to make Fried Fish with Pepper and Spices Sauce.

Ingredients

For the Pepper Paste
4 Tablespoon almond or olive oil
5 Tablespoon whole seeds (mustard, cumin, fennel, anis, dry coriander).
8 garlic gloves, sliced
¼ cup green onion, sliced
¾ cup pepper colored, sliced
¼ cup lemon juice
Salt and pepper

For the Fish
3 fish, medium size
1 cup flour
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon ginger powder
Salt and pepper
Oil to frying

Method

For the Sauce
- Heat oil in a sauce pan over medium heat, add whole seeds, stir until smell comes out and oil absorbs the flavor (be careful not to burn them).
- Add garlic, stir for 2 min., until golden color.
- Add onion and colored pepper.
- Season the mixture with salt and pepper, add lemon juice, and stir.
- Heat till boil, reduce heat, cover pan, and leave for 5 min., until well combined.
- Put mixture aside.

For the Fish
- Clean fish.
- Soak fish in water (with 4 Tbsp of flour, and ½ Tbsp salt), drain and dry well.
- Cut 3 shallow slits through fish skin, about 3 inches apart, on each side of fish using sharp knife.
- Mix flour in a bowl, with spices.
- Sprinkle fish with flour, until fully covered, wipe off excess.
- Heat oil on high heat, deep fry fish remove paper towel paper to absorb excess oil
- Serve fish with pepper and spices sauce.

Chef Osama

More Fish Recipes:

Tunisian Fish Tagine
Fish tagine
Moroccan spiced fish with ginger mash
Moroccan Swordfish
Easy fish tagine
Pan-fried fish with tabouli

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Whole lamb stuffed with chickpeas and eggs recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Whole lamb stuffed with chickpeas and eggs Recipe. Enjoy delicious & easy Middle Eastern food and learn how to make Whole lamb stuffed with chickpeas and eggs.

Ingredients

1whole lamb, about 5-6 Kg

For seasoning:-
1 cup saffron mixture ( saffron threads soaked in water)
1 teaspoon grounded black pepper
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground dry coriander
1 teaspoon turmeric
Salt
½ cup corn oil

For filling:-
2 tablespoon oil
1 chopped onion
1 cup chickpeas (cooked)
1 cup cashew and pine nuts
½ cup raisin (soaked)
2 green bell peppers (chopped)
Salt and pepper
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon turmeric
6 boiled eggs

Method

- Wash the lamb inside and out then pat dry.
- Mix the saffron water with all the spices and the oil, stir well.
- Season the lamb with the previous seasoning from outside, cover and set aside in the fridge for 3 hours.
- In a skillet heat oil, add onions, chickpeas, nuts and raisin, stir.
- Add green peppers and eggs; season mixture with salt, pepper and spices.
- Preheat oven to 180 C.
- Fill the lamb with the stuffing, cover and put into the oven until doneness (cooking time is 40 minutes per kilo); the lamb is covered for ¾ of cooking time, then uncovered to brown.
- Garnish with the remaining filling, and serve hot.

More Lamb Recipes:

Middle eastern lamb & cranberry pizzas
Moroccan-spiced lamb triangles
Marinated Lamb Kebabs
Lamb & broad bean tagine
Middle Eastern roasted lamb shoulder with freekeh
Lamb couscous burgers with hummus & couscous tabouli

Save and share Whole lamb stuffed with chickpeas and eggs recipe

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Small pies (Manaeish) or Fatayer Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Small pies (Manaeish) or Fatayer  Recipe. Enjoy tasty middle Eastern recipes and learn how to make Small pies (Manaeish) or Fatayer.

Ingredients

1 Tbs yeast
¼ Cup water, warm
2 ½ Cup flour
½ tsp salt
½ tsp sugar
¾ Cup milk
¼ Cup oil
1 Egg, beaten +2 Tbs milk

Method

Dissolve yeast in warm water, leave for 5 minutes or until foamy.

Combine flour, salt and sugar in an electric mixer on low speed.

Add yeast mixture, milk and oil while beating on medium speed for 10 minutes or until soft dough is formed (can be mixed with hands for about 25 minutes).

Place dough and roll in a greased bowl, cover and let rise for 1hour or until doubled in size.

Roll dough on a lightly floured surface into a (½ cm thickness) circle. Cut into approximately 7 cm circles.

Brush circle edges with the egg mixture and fill one side of the circle as desired (for example white cheese and dried mint mixture), then fold into a half circle; pinch the edges with a fork to seal. (Hint: flour the fork so it won’t stick with the dough).

Brush with the egg mixture, prick with a fork, sprinkle with sesame seeds, black sesame or crushed pistachios (as desirer).

Bake for 15 minutes or until golden (time may vary according to filling).

Serving Suggestions
 
For spinach filling:
(Olive oil/ spinach, cut/ pomegranates seeds/pomegranates syrup/lemon juice)

heat oil in a skillet over medium heat, add ingredients and stir until done.

Fill pies by adding a portion of the mixture in the middle of the dough circle, then fold edges to meet in the middle to shape a triangle. Top with pomegranates seeds. 

For minced beef filling (precooked ground beef, pine nuts)
Place a portion of filling in the middle of the dough circle; pinch the edges to form an unsealed square. Sprinkle with roasted pine nuts.

Chef Osama

More Side Dish Recipes:

Moroccan-spiced lamb triangles recipe
Roasted Red Pepper Hummus Recipe
Zucchini and haloumi fritters with dill yoghurt dressing
Kibbe Nayeh
Spinach fatayer recipe
Sfiha
 
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Kibbee Recipe - How to Make Kibbee

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

Ingredients

1 cup of cracked wheat (bulgur)
1 pound ground meat (beef or lamb)
1 grated onion
1 teaspoon Salt
½ teaspoon Black pepper
1 teaspoon Allspice or kibbee spices
¼ ice cold water or crushed ice

Filling

½ pound ground meat (beef or lamb)
½ onion, diced
¼ cup toasted pine nuts
½ teaspoon Allspice or kibbee spices
salt and pepper to taste
1 tablespoon vegetable oil
oil for frying

Method

- Wash the cracked wheat very well. Let drain and squeeze out the excess water.
- Take the cracked wheat and place it on a tray to dry for about 2 hours.
- Grate the onion, mix it with the cracked wheat and add the meat. Mix them together until well combined.
- Add your seasonings. Salt, pepper, and allspice. Mix once again very well.

TIP: You can mix these ingredients in a food processor so that they become better combined.

Preparation for the filling

- Heat up the oil, then add your diced onion, cook until golden in color.
- Add the meat to the onions and cook until the meat is done.
- Add your salt, pepper and allspice.
- Drain any excess fat from the filling.
- Add the toasted pine nuts.

Making Kibee Balls

- Soak your hands in cold water. Take a small piece of dough.
- Push with your index finger into the center of the ball making an indentation or place for the filling to go. The hole should be long in length in order to fill the dough ball.
- Once this is done take a small amount of the filling and place it into the ball.
- Close the ball with your index finger and thumb. Repeat this step with every ball.
- Once all of them are made, you will heat up your frying oil and place each Kibbee Ball into the hot oil for frying.
- Once they are medium brown in color, take them out of the oil and place on a paper towel to soak up the excess oil.

Chef Osama

More Kibbeh Recipes:

Kibbeh with Caramelized Onions and Pomegranate Molasses Drizzle
Kibbeh
Potato Kibbeh
Kibbeh Recipe
KIBBEH NAYYEH
Lebanese Meat Loaf (Kibbeh)
 
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Rice and meat phyllo (Ouzi) Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Rice and meat phyllo (Ouzi) Recipe. Enjoy tasty & easy Middle Eastern food recipes and learn how to make Rice and meat phyllo (Ouzi).   
 
Ingredients

1 Kilo meat, diced
4 Cups water
2 Carrots, peeled, seeded, diced
2 Celery sticks, diced
2 Onion (medium size), cut into big pieces
2 Bay leaves
3 Cardamom seeds
2 Cinnamon sticks
2 Mystic
Salt and pepper
4 Tbs ghee
¼ Cup pine nuts
¼ Cup almond, peeled
1 tsp ground cloves
1 tsp ground cinnamon
1 Cup green peas, boiled
2 Cups (pre-cooked) rice
Phyllo dough
Ghee for brushing
For serving, yogurt salad

Method

In some countries, baby lamb is called OUZI, but in this recipe OUZI is for a dish prepared from phyllo (Fillo or filo) dough, rice and meat.

- Put water in a large pot over medium heat, add meat, vegetables, spices (seeds only),
Bring to a boil and skim foam from top as necessary.
- Reduce heat and simmer for 20 minutes or until meat is tender, season with salt and pepper.
- Heat ghee in a skillet over medium heat, add pine nuts and almond, stir until golden,
Transfer to a paper towel.
- Remove meat from stock, season with ground cloves and cinnamon.
- Mix green peas with rice, pine nuts, almond, and meat pieces. Season mixture with salt and pepper, stir until combined.
- Preheat oven to 180°C.
- Grease a ramekin or medium size glass bowl (custard bowl).
- Cut phyllo dough into half.
- Place 1 sheet of the phyllo into the bowl allowing excess edges to extend out.
- Brush with butter then place another sheet to overlap and brush with butter.
- Fill with the meat mixture, Fold over the edges of the phyllo, pressing lightly to seal.
- Flip over into a lightly greased baking sheet.
- Repeat this process until the whole quantity of filling and phyllo are finished.
- Bake in oven for 20 minutes or until golden.
- Serve warm with yogurt salad and top with chopped parsley.

Note
- In order to keep phyllo dough form drying, cover with plastic wrap, then a damp towel
- The filling can be served as a side dish.
- Rice can be cooked in meat stock.

Chef Osama

More Middle Eastern Recipes:

Roasted Lamb Leg with Oriental Rice
Stuffed Baby Lamb
Roasted Chicken Stuffed with Rice
Sirloin Kabobs
Beef, pumpkin and date tagine
Beef, date & honey tagine with almonds 

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Chicken Tajine Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken Tajine Recipe. Enjoy the Moroccan cuisine and learn how to make Chicken Tajine. 

Ingredients

1          whole chicken, approximately 3½ to 5 lbs.
2          medium onions, diced
4          cloves of garlic, minced
1/2       Cup chopped Cilantro
1/2       Cup chopped parsley
1/2       tea spoon grated fresh ginger
1/2       tea spoon turmeric
2          Table spoon olive oil
1          Cup water
2          pickled lemons
1/2       Cup olives, not pitted

Method

-   Rinse Chicken inside and out; rub with salt. Rinse well again and pat dry.
-   Heat olive oil in a heavy pot over a medium-high heat.
-   Mix together, onion, garlic, spices, parsley, cilantro, salt and pepper to taste.
-   Rub the chicken with ½ of the mixture and carefully place in the heated pot; turning until the chicken is golden brown. Add water and cover.
-   Reduce heat and simmer for one hour or until cooked.
-   Chop one pickled lemon and combine with the remaining onion and spice mixture and add the mixture to the pot.
-   Rinse and drain the olives and add to the chicken. Continue to heat uncovered for an additional 15 minutes.
-   Remove the chicken. Set aside in a warm place.
-   Continue to heat the remaining liquid until it is reduced.
-   Cut the remaining pickled lemon into strips.
-   Place chicken on a serving dish, garnish with the sauce, olives and pickled lemon strips 

Chef Osama

More Moroccan Tagine Recipes:

Chicken Tagine with Green Olives and Preserved Lemon
Quick Tagine-Style Chicken
Beef, pumpkin and date tagine
Chicken tagine with carrots & dates
Chicken & chickpea tagine
Lamb and apricot tagine

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Shakreyah Recipe

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

Preparation time : 25 minutes
Cooking time : 1 hour, 30 minutes

Serves: 6 persons

Ingredients

300 g lean beef, cut into large cubes
18 baby onions, peeled
4 cups low fat yoghurt or 1000 ml
2 cubes MAGGI® Chicken Less Salt Bouillon, crumbled
1½ tablespoons corn flour
1 egg white, lightly beaten
1½ tablespoons olive oil
1½ tablespoons garlic, crushed
2 tablespoons fresh mint, chopped
2 tablespoons coriander leaves, chopped

Preparation

Boil beef cubes and baby onion in two separate saucepans until they are cooked.

Meanwhile, combine low fat yogurt, the crumbled MAGGI® Chicken Less Salt Bouillon cubes, corn flour and egg white in a separate saucepan and place over a medium heat with constant stirring until it boils. Remove and set aside.

Warm olive oil in a small pan-fry and sauté garlic until fragrant then add mint and coriander and stir for a seconds. Pour over the yogurt mix and stir.

Drain the cooked beef and baby onion and pour them over the yogurt mix. Stir and serve with steamed rice.

Nutritional Information:

Fats : 14.00 g
Protein : 20.00 g
Carbohydrate : 25.00 g
Energy : 308.00 Kcal

More Lebanese Recipes: 

Lebanese Bean Stew
Shish Barak with Yoghurt
Lebanese Lentils & Red Peppers
Lebanese Lamb Kabobs
Lamb kofta with fattoush
Classic Lebanese Hummus Dip 

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Vegetables with Lamb Stew Recipe

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

Preparation time :     25 minutes
Cooking time :     1 hour, 20 minutes

Serves: 7 persons

Ingredients

2 tablespoons vegetable oil
1 medium onion or 125 g, chopped
2 cloves garlic, crushed
450 g lamb, cut into large cubes
6 cups water or 1500 ml
2 cubes MAGGI® Flavored Mutton Bouillon
1 medium tomato or 150 g, peeled and diced
4 tablespoons tomato paste
3 baby marrows or 300 g, cut into large cubes
2 medium carrots or 300 g, cut into large cubes
2 medium potatoes or 500 g, cut into large cubes
¼ teaspoon ground black pepper
¼ teaspoon seven spices
¼ teaspoon ground cinnamon

Preparation

Heat the oil in a large pot. Add the onion and fry until light golden in color.

Add the garlic, stir for 1 minute or until fragrant then add the lamb cubes and cook for 5 minutes or until lamb is brown.

Add the water and MAGGI® Flavored Mutton Bouillon cubes. Cover and cook on low heat for 1 hour or until meat is almost tender.

Add tomato, tomato paste, zucchini, carrot and potato (add more water if needed) then simmer for additional 15-20 minutes or until meat and vegetables are cooked.

Season with spices, stir gently then serve.

Nutritional Information:

Fats :     15.00 g
Protein :     14.00 g
Carbohydrate :     21.00 g
Energy :     274.00 Kcal

Serving tips :  Serve with vermicelli rice.

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Pomegranate and Dates Smoothie Recipe

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

Serves: 12 persons

Ingredients

4 cups pomegranate juice, bottled or 1000 g
300 g date paste
1 tin NESTLÉ® Sweetened Condensed Milk or 395 g
1¾ cups skimmed yoghurt or 320 g, frozen
600 g ice, crushed

Preparation

Combine all the ingredients together in a blender except the crushed ice.

Blend for 5 minutes until smooth; pour the ice and blend again for 2 minutes.

Serve in a large chilled glass.

More Dessert Recipes:

"Bride's Finger" Date Rolls with Orange Flower Water-Honey Syrup
Middle eastern rosewater cakes

Raspberry and Turkish delight semifreddo
Mixed-Nut Honey Baklava
Pistachio & cardamom baklava
Knafeh  

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Grilled Middle Eastern Baba Ghanoush Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Grilled Middle Eastern Baba Ghanoush Recipe. Enjoy delicious & easy Middle Eastern side dishes and learn how to make Grilled Middle Eastern Baba Ghanoush.  

Yield: about 2 cups  | Level: Easy

Ingredients

2 medium eggplants, about 1 pound total
4 garlic cloves, coarsely chopped
1/4 cup tahini (sesame seed paste)
1 lemon, juiced
1 handful fresh flat-leaf parsley, coarsely chopped
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
2 tablespoons chopped roasted pistachios, for garnish
Pita bread, cut into wedges, for dipping

Directions

Pierce the eggplants in a few places with a fork, so steam has somewhere to go when you cook them.

For a smoky flavor that will add depth to the finished dish, grill the eggplants on a very hot, oiled grill pan (or barbecue) until the skins are wrinkled and black, and the eggplants shriveled and soft; turning often. (If you prefer, roast the eggplants in a preheated 400 degree F oven for 30 minutes.)

When the eggplants are cool enough to handle, split them open and scoop out the flesh, discarding the skin and as many seeds as possible.

In a food processor, combine the garlic, tahini, lemon juice and parsley; puree until smooth. Add the eggplant flesh; season with cumin, salt, and pepper; pulse several times to make a thick, coarse puree. Pour in the oil and pulse again to incorporate. Taste and adjust seasoning, as needed. Pour into a serving bowl and garnish with chopped pistachios. Serve with pita wedges for dipping.

Recipe courtesy Tyler Florence and JoAnn Cianciulli
Show: Food 911 Episode: Eggplant for Everyone

More Middle Eastern Recipes:

Eggplant with Yogurt and Dill
Roasted Red Pepper Hummus
Red Pepper Hummus with Toasted Pita Triangles
Extra Easy Hummus
Reduced-fat hummus
Zucchini and haloumi fritters with dill yoghurt dressing

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