Vegetable tagine with chickpeas & raisins recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Vegetable tagine with chickpeas & raisins  recipe . Enjoy tasty Middle Eastern food and learn how to make Vegetable tagine with chickpeas & raisins. 
 
We've made getting your five of day simple with this healthy tagine.

Easy
Serves 4
Prep 10 mins
Vegetarian, Low-fat,
Counts as 4 of 5-a-day,
high in fibre

Ingredients

2 tbsp olive oil
2 onions , chopped
½ tsp each ground cinnamon , coriander and cumin
2 large courgettes , cut into chunks
2 chopped tomatoes
400g can chickpeas , rinsed and drained
4 tbsp raisins
425ml vegetable stock
300g frozen peas
chopped coriander , to serve

Method

Heat the oil in a pan, then fry the onions for 5 mins until soft. Stir in the spices. Add the courgettes, tomatoes, chickpeas, raisins and stock, then bring to the boil. Cover and simmer for 10 mins. Stir in the peas and cook for 5 mins more. Sprinkle with coriander, to serve.

Try

Serve with couscousCouscous is delicious with tagines. Tip 200g into a bowl and pour over 400ml boiling stock. Cover and leave for 5 mins, then fluff up with a tbsp of olive oil.

Nutrition per serving

246 kcalories, protein 12g, carbohydrate 36g, fat 9 g, saturated fat 1g, fibre 9g, sugar 19g, salt 0.52 g

Recipe from Good Food magazine, July 2007.

Okra Chickpea Tagine - Moroccan Tagine - Moroccan Chicken Tagine

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Chicken with Orange Couscous Recipe

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

If you have not tried couscous, here is your chance! A staple of northern Africa, couscous is a wonderful, versatile pasta that goes well when paired with vegetables or meats, but can also be eaten alone with butter. This slow cooker recipe makes a juicy, tasty chicken which is served with a flavorful orange, plum, and anise sauce.


Ingredients

    3/4 cup plum sauce
    1/3 cup orange juice
    1/4 cup orange marmalade
    2 tablespoons quick-cooking tapioca
    1/4 teaspoon anise seeds, crushed
    2-1/2 to 2-3/4 pounds skinless, boneless chicken thighs
    2-1/4 cups water
    1 tablespoon orange marmalade
    1 10-ounce package quick-cooking couscous
    1/4 teaspoon salt
    Orange peel strips and orange slices (optional)

Directions

1. For sauce, in a small bowl combine plum sauce, orange juice, the 1/4 cup orange marmalade, tapioca, and anise seeds. Place chicken in a 3-1/2- or 4-quart slow cooker. Pour sauce over chicken.

2. Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Remove chicken; keep warm. Skim fat from sauce.

3. In a medium saucepan bring water and the 1 tablespoon orange marmalade to boiling; remove from heat. Stir in couscous and salt. Cover; let stand for 5 minutes. Fluff couscous with a fork just before serving. Serve chicken and sauce with couscous. If desired, garnish chicken with orange peel strips and couscous with orange slices. Makes 6 servings.

recipe source BHG.com

Moroccan Chicken and Couscous - Moroccan Couscous with Chicken and Prunes Recipe - Sweet couscous with fresh pomegranates

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Cheese and mint rolls recipe - How to make cheese and mint rolls

The Lebanese Recipes Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try  Cheese and mint rolls recipe. Enjoy cooking Tasty Middle eastern food and learn how to make Cheese and mint rolls.

An easy filo pastry "spring roll" adapted from a recipe in the book Tamarind and Saffron by the brilliant Claudia Roden.

 Ingredients

     150g feta
     150g ricotta
     1 egg, lightly beaten
     2 tbsp chopped mint
     2 tbsp chopped dill
     1 tbsp chopped spring onions
     Freshly ground pepper
     1 pack filo pastry, thawed
     60g butter, melted

Method

Mash the feta and ricotta together with a fork, then beat in the egg, mint, dill, onions and pepper.
Remove one sheet of filo pastry (keeping the others under a damp cloth) and cut into three strips about 15cm x 30cm. Brush lightly with melted butter, then place a scant tablespoon of the filling at one end, and roll as if for a spring roll, tucking the ends in as you go. If it tears, use two buttered sheets of filo instead of one. Place the roll, seam-side down, on a lightly oiled baking tray and brush with the melted butter. Repeat the process with remaining sheets and filling. Bake at 160C for 10 to 12 minutes or until crisp and golden, and serve. The rolls will soften as they cool but will crisp again if briefly reheated before serving.

Makes 18, serves 4 to 6



Chef: Jill Dupleix Photo: Marina Oliphant Source: The Sydney Morning Herald Friday August 14, 2009 Middle Eastern, Quick, Contemporary, Vegetarian, Kid-friendly, Finger food
 
Cheese Fatayer Recipe - Curd cheese Pie Recipe - Mediterranean Cheese Rolls Recipe

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Harissa lamb with chickpeas and parsley

Enjoy cooking tasty middle eastern dish of Slow-roast harissa lamb shoulder with chickpeas and parsley. Learn how to make the best Harissa lamb with chickpeas and parsley. This recipe consists of harissa, lemon, olive oil, onion, garlic, lamb, dried chickpeas, cumin seeds, and parsley.

Cooking Time Prep time 30 mins, cook 6 hrs (plus marinating, resting)

Ingredients Serves 4
75 gm harissa (see note)
2 lemons, finely grated rind and juice only
1 tbsp extra-virgin olive oil
1 Spanish onion, cut into wedges
12 garlic cloves, smashed
1.4 kg piece of lamb shoulder, bone in
Crushed chickpeas
400 gm dried chickpeas, soaked overnight in cold water, drained
1 litre (4 cups) chicken stock
75 ml extra-virgin olive oil
1 Spanish onion, thickly sliced
1 garlic clove, finely chopped
2 lemons, finely grated rind and juice only

Cumin and parsley dressing
3 tsp cumin seeds
80 ml (1/3 cup) extra-virgin olive oil
2 garlic cloves, thinly sliced
2 lemons, juice only (or to taste)
¾ cup coarsely chopped flat-leaf parsley

Preparation

1. Combine harissa, lemon rind, juice and oil in a bowl, season to taste. Scatter onion and garlic in the base of a roasting pan. Place lamb on top, skin-side up, rub with harissa mixture, cover with plastic wrap, refrigerate for 3 hours.
2. Preheat oven to 150C. Bring lamb to room temperature, add 250ml water to pan, cover with foil, roast for 2½-3 hours, reduce heat to 120C, cook until meat falls from the bone (2½-3 hours). Rest for 10 minutes, coarsely shred.
3. Meanwhile, for crushed chickpeas, place chickpeas in a large saucepan, add stock and 1.25 litres cold water, bring to the boil over medium-high heat, cook until very tender (45-50 minutes), do not drain. Process in a food processor until coarsely chopped, add 60ml oil, process to a coarse paste. Heat remaining oil in a separate saucepan, add onion and garlic, stir occasionally until tender (4-5 minutes), add chickpea mixture with lemon rind and juice, season to taste and keep warm.
4. Meanwhile, for dressing, dry-roast cumin in a small saucepan (1-2 minutes). Add oil and garlic, cook over low heat until garlic is golden and fragrant, remove from heat, add lemon juice, season to taste. Stir in parsley, serve with lamb and chickpeas.

Note Harissa is a north African chilli paste, available from select grocers and delicatessens.

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Sahlab - Sahlab Recipe

Quick and easy to prepare Sahlab Recipe. Sahlab is traditionally prepared at home although there are boxed versions of this pudding. You can add more or less cornstarch to this recipe if preferred.

Sahlab Ingredients - Serves 3 -5
4 cups milk
1/2 cup cornstarch
1 teaspoon vanilla
Sugar (to taste)

Toppings
ground cinnamon (to taste)
unsweetened dried shredded coconut (to taste)
chopped pistachios (to taste)

Preparation
1. Combine cornstarch and water in a small cup and stir well.
2. Add milk to a soup pan or dutch oven pot.
3. Stir in cornstarch mixture in milk before it gets warm.
4. Add in vanilla and sugar.
5. Must stir constantly until it comes to a boil.
6. Let boil for 2 minutes, meanwhile still stirring.
7. Serve in dessert bowls.
8. Top with cinnamon and coconut or just chopped pistachios.
9. It's traditionally eaten hot, but I like it cold too, once it cooled off and firmed up.
10. Enjoy!

Try also...

Sahlab - How to make sahlab
Sahlab

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karkadeh Tea - karkadeh Tea Recipe

Karkadeh, carkade or karkady teay is served hot or chilled with ice. It is very popular in some parts of the Middle East, and especially in North Africa. Karkadeh Hibiscus tea is the infusion made from the calyces (sepals) of the Hibiscus sabdariffa flower.

Serves 4 persons

Ingredients:

• 1 cup Karkadeh (Hibiscus) flowers
• 4 cups water
• 1 cup sugar

Preparation:

1. Wash Karkadeh flowers well, then place in a pot with 4 cups of water over medium heat.
2. Let boil for 5 minutes then let soak overnight.
3. Strain the Karkadeh flowers and pour the juice in a glass pitcher. Add sugar.
4. Stir well until all sugar dissolves.
5. Let cool in the fridge and serve chilled.

karkadeh (Hibiscus Plant)

karkadeh (Hibiscus Dried flowers)

More about karkadeh (Hibiscus) ...

Hibiscus flower extract has been used in many folk remedies for liver disorders and high blood pressure. The constituents of the flowers contain gossypetin, anthocyanin, and glucoside hibiscin, which may have diuretic and choleretic effects, decreasing the viscosity of the blood, reducing blood pressure and stimulating intestinal peristalsis.

The dried flower contains hibiscic acid. Root contains saponins and tartaric acid. Aspartic acid is the most common amino acid. Dried fruits also contain vitamin C and Ca oxalate; dry petals contain flavonol glucoside hibiscitrin

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Harira

The Moroccan Harira Recipe...

Harira is the traditional Maghreb soup (Morocco and Algeria). It is usually eaten during dinner in the Muslim holy month of Ramadan to break the fasting day. It is considered as a meal in itself. It is also served to relatives and friends after a special celebration, such as the morning after a wedding night, and its recipe varies then slightly from the harira eaten during Ramadan. Of course, it could be prepared any time, however, some families prefer to stick to tradition and serve it on special occasions.

Ingredients:

• 1 1/4 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 tablespoon tomato paste
• 4 cups water
• 1 cup drained canned chickpeas (garbanzo beans)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground red pepper
• 2 cups chopped tomato
• 1/2 cup dried small red or brown lentils
• 1/2 cup chopped red bell pepper
• 1/2 cup hot cooked angel hair (about 1 ounce uncooked pasta)
• 1 tablespoon minced fresh cilantro
• 1 tablespoon fresh lemon juice
  

Preparation:

• Sprinkle the lamb with salt and black pepper. Heat oil in a large Dutch oven over high heat. Add lamb; cook 5 minutes or until browned, stirring occasionally. Add onion; cook 1 minute, stirring frequently. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in water, chickpeas, cinnamon, and ground red pepper. Bring to a boil; reduce heat, and simmer 30 minutes.

• Stir in tomato, lentils, and bell pepper. Bring to a boil; reduce heat, and simmer 30 minutes or until lentils are tender. Stir in pasta, cilantro, and juice; cook 1 minute or until thoroughly heated.

4 servings (serving size: 1 1/4 cups)

Algerian Couscous

Wonderful and easy Algerian Couscous recipe with chicken.

Ingredients:

• 100g plain couscous
• 100g frozen peas
• 200ml boiling hot stock , chicken or vegetable
• 200g packet cooked chicken fillets
• 1 large tomato , chopped
• 1 tbsp olive oil
• squeeze of lemon juice , about a teaspoonful
  

Preparation:

• Tip the couscous into a heatproof bowl with the peas. Pour over the hot stock, cover with a plate to keep the heat in, and soak for 5 minutes.

• Tear the chicken into good bite-sized strips, then toss half of it on top of the soaked couscous. Mix in with the chopped tomato, then moisten and flavour with the olive oil and lemon juice. Season to your taste - you probably won't need to add any salt, just some pepper. Divide between two plates and top with the rest of the chicken strips. Drizzle over a little extra olive oil and it's all ready to serve.

More About Couscous...

• Couscous Tips
  
• Couscous Preparation
• Where to buy Couscous
• Couscous Varieties
• Cooking Couscous

Couscous Recipes...

• Moroccan Couscous
• Moroccan Couscous with Lamb
• Algerian Couscous
• Tunisian Couscous
• Libyan Couscous
• Lebanese Couscous
• Palestinian Couscous
• Arabian Couscous
• Israeli Couscous
• Italian Couscous
• Apricot Couscous
• Couscous Salad
• Whole Wheat Couscous Salad
• Mediterranean Couscous Salad
• Quick Spanish Couscous Salad
• Pepper stuffed with couscous

Harissa

What is Harissa?
Harissa is a North African hot red sauce or paste made from chili peppers (often smoked or dried) and garlic, often with coriander and caraway or cumin and served with olive oil. It may also contain tomatoes. It somewhat resembles sambal and chili sauce. One well-known and expensive variety, "rose harissa," also includes rose petals.

Harissa is used both as a condiment and as an ingredient in recipes. It has been described as an important item in Tunisian cuisine. Harissa is also used in a few recipes of other North African cuisines, namely Morocco, Algeria and Libya, though it is often treated as a condiment to be served on the side. Moroccan couscous and Algerian couscous is generally served with Harissa sauce.

In Tunisia, harissa is served at virtually every meal as part of an appetizer along with olives and tuna. It is also used as an ingredient in a meat (goat or lamb) or fish stew with vegetables. Harissa is also used to flavour the sauce for couscous. It is also used for lablabi, a popular chickpea soup usually eaten for breakfast. Lemon juice is sometimes added to offset the richness of the sauce. In Saharan regions, harissa can have a smoky flavor.

The paste (which may vary from one Tunisian region to another) is also sold in tubes, jars and cans, and in the West is eaten with pasta, in sandwiches and on pizza. In some European countries like Germany it is very popular as a breakfast spread for tartines or rolls, and in almost every supermarket one will find varieties of Harissa or Harissa-themed spreads. Harissa paste can be also used as a meat or aubergine rub.

Ingredients:

• 3 ounces mild and hot chilies (combine ancho, New Mexican, and guajillo chiles.
• 1 clove garlic -- crushed with salt
• 1/4 teaspoon salt -- for above
• 1 teaspoon coriander -- ground
• 1 teaspoon caraway seed -- ground
• 1 red bell pepper -- roasted
• 1 teaspoon fine sea salt
• olive oil
  

Preparation:

1. Stem Seed and break up chilies. Place in a bowl and pour over boiling water. Cover and let stand 30 minutes. Drain; wrap in cheese cloth and press out excess moisture. Do the same for the red Bell Pepper.
2. Grind chilies in food processor with garlic spices, red bell pepper, and salt. Add enough oil to make a thick paste.
3. Pack the mixture in a small dry jar; cover the harissa with a thin layer of oil, cover with a lid and keep refrigerated. Will keep 2 to 3 weeks in the refrigerator with a thin layer of oil.
   

Harissa Sauce:

• Serve at the table as an accompaniment to meat or fish, the heighten the flavor of salads, or as an accompaniment to Tunisian couscous:
• Combine 4 teaspoons harissa paste, 4 teaspoons water, 2 teaspoon olive oil, and 1 or 2 teaspoons fresh lemon juice in a small bowl and blend well makes 1/4 cup.