Kuwaiti Stuffed Zucchini with Chicken Wings Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Kuwaiti Stuffed Zucchini with Chicken Wings Recipe. Enjoy Middle Eastern food and learn how to make Kuwaiti Stuffed Zucchini with Chicken Wings. 

Preparation time :     30 minutes
Cooking time :     1 hour, 45 minutes

Ingredients

25 baby zucchini or 2 kg
½ cup basmati rice or 100 g
250 g minced beef
4 tablespoons ghee, melted
1 tablespoon salt
1/3 cup fresh parsley or 25 g, chopped
1/3 cup coriander leaves or 25 g, chopped
1/3 cup fresh dill or 25 g, chopped
1 small onion or 100 g, chopped
3 cloves garlic, mashed
1 medium tomato or 150 g, chopped
2 tablespoons raisins
¼ teaspoon white ground pepper
¼ teaspoon ground cumin
¼ teaspoon ground turmeric
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 tablespoons vegetable oil
1 kg chicken wings
5 tablespoons tomato paste
2 cubes MAGGI® Chicken Bouillon
12 cups water or 3 liters

Preparation

Hollow zucchini and wash well.

Soak rice in water for half an hour then strain.

Mix rice, meat, ghee, salt, parsley, raisins, coriander, dill, chopped onion, garlic, chopped tomatoes, and spices in a mixing bowl.

Stuff zucchini with the rice mixture and keep 1cm empty from the top.

Heat oil in pot and fry chicken wings for 3 minutes or until they become golden in color. Add tomato paste and MAGGI® Chicken Bouillon cubes then. Remove from heat.

Place stuffed zucchini carefully in a pot, side by side. Secure zucchini with a plate on top.

Add water and bring to boil then simmer on low heat for 1 hour 30 minutes or until zucchini are well cooked.

Cooking tips :     You can use chicken breasts instead of chicken wings for a lighter recipe.

Nutritional Information

Fats :     56.00 g
Protein :     59.00 g
Carbohydrate :     40.00 g
Energy :     867.00 Kcal

More Middle Eastern Recipes:

Stuffed Baby Zucchini and Vine Leaves with Lamb Chops
Stuffed Baby Zucchini and Eggplant with Beef Shanks
Lamb Stuffed Zucchini
Kousa Mahshi B'banadoura
Kousa Mahshi Bi Laban
Stuffed Zucchinis With Yogurt Sauce  

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Chicken with Mushroom and Tomato Recipe

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

Preparation time :     25 minutes
Cooking time :     25 minutes

Ingredients

2 tablespoons olive oil
10 baby onions, peeled
500 g skinned chicken breasts, cut into large cubes
3 cloves garlic, crushed
1 cup mushrooms or 100 g
1 tablespoon plain flour
2 medium tomatoes or 300 g, peeled and chopped
2 tablespoons tomato paste
Pinch of ground black pepper, to taste
2 cubes MAGGI® Chicken Less Salt Bouillon
2 cups water or 500 ml
2 tablespoons fresh parsley, chopped

Preparation

Warm olive oil in a large nonstick pan. Add and fry onion until brown in color then add chicken pieces and stir until golden brown.

Add garlic and stir a little. Add mushroom and stir for 1 minute then add flour and stir for another minute. Add tomato, tomato paste, black pepper, MAGGI® Chicken Less Salt Bouillon cubes and water.

Bring to boil with occasional stirring, simmer for 15 minutes or until onion is cooked.

Add the chopped parsley; stir and serve.

Serving tips :     Serve this dish with boiled potato or steamed rice.

Nutritional Information

Fats :     12.00 g
Protein :     22.00 g
Carbohydrate :     13.00 g
Energy :     251.00 Kcal

More Middle Eastern recipes:

Saudi Rice with Meat and Chickpeas
Iraqi Biryani
Iraqi Style Dolma
Chicken and Eggplant
Chicken with saffron, honey and macadamias
Middle Eastern sticky lamb shank stew

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Spiced Chicken and Lentils Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Spiced Chicken and Lentils Recipe. Enjoy Middle Eastern chicken recipes and learn how to make Spiced Chicken and Lentils.

Ingredients

3 Tbsps oil
4 chicken breasts, cut into cubes
1 onion, chopped
2 garlic cloves, chopped
½ tsp fresh ginger, chopped
½ tsp ground masala, (hot pepper, cinnamon, coriander, cumin, black pepper, cloves - Indian spice)
½ tsp ground turmeric
¼ tsp hot sauce (optional)
1 cup cooked orange lentils
2 cups stock or water for the lentils
salt and pepper
1 tomato, sliced
1 Tbsp fresh chopped coriander
2 Tbsps lemon juice

Garnish

2 Tbsps oil
½ tsp cumin seeds
2 whole garlic cloves
1 hot pepper (optional)
1 curry leaf

Method

• Heat oil in a pan on medium heat and cook chicken cubes until cooked half way, remove and set aside.
• In the same pan add onions, garlic, ginger, masala, turmeric and hot sauce and stir for 5 minutes.
• Return the cooked chicken to the pot then add the stock.
• Add the lentils to the pot and season with salt and pepper.
• Add the tomato slices, coriander, and lemon juice, cover the pot and leave on medium heat till chicken is fully cooked, approximately 15-20 minutes.
• To garnish, heat oil in a pan, add cumin, garlic, hot pepper and curry leaf, mix and remove from heat.
• Spoon the garnish mix over the chicken and lentils, also garnish with fresh chopped coriander.

*Cooking the lentils: wash the lentils and boil in water.
The amount of water should be twice the amount of lentils.
Cook on medium heat until done then strain.
*Masala: a mix of roasted ground spices the Indian kitchen is well known for. 

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Chicken Tikka - How to Make Chicken Tikka

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

Ingredients

½ kilo boneless skinless chicken breast
1 cup yogurt
salt and pepper
1 tsp cumin
1 tsp ground coriander
1 Tbsp paprika
4 Tbsps fresh coriander, chopped

Method

• Wash chicken breasts, pat dry then cut evenly into cubes
• Mix together the yogurt, cumin, coriander, salt and pepper

* For red Tikka, add paprika to the yogurt mix and stir until it turns red in color
* For green Tikka, add coriander the yogurt mix and stir until it turns green

• Place the chicken in the yogurt mix, cover and refrigerate for 6 hours
• After marinating the chicken, place cubes on wooden skewers making sure the chicken is placed in the middle of the skewers
• Lay the chicken skewers on a baking pan and cook in a 350 degree oven for 30 minutes
• You can also grill the skewers to add grill marks to the chicken

Chef Osama

More Grilling Recipes: 

Minted lamb kebabs with tabbouleh
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

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Saudi Rice with Meat and Chickpeas - How to Make Saudi Rice with Meat and Chickpeas

Enjoy our collection of Delicious & Tasty Ramadan Recipes!

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Saudi Rice with Meat and Chickpeas Recipe. Enjoy tasty Middle Eastern main dishes and learn how to make Saudi Rice with Meat and Chickpeas. 

Serves: 6 persons
Preparation time :     20 minutes
Cooking time :     1 hour, 30 minutes

Ingredients

750 g lamb, pieces with bones
8 cups water or 2 liters
2 dried limes
3 small cinnamon sticks
5 whole cloves
10 whole cardamom pods
½ tablespoon ground cumin
½ teaspoon ground black pepper
2 tablespoons ghee
3 medium onions or 500 g, chopped
3 cloves garlic, crushed
1 tin canned chickpeas or 450 g, drained
2 cubes MAGGI® Mutton Bouillon
2½ cups basmati rice or 500 g, washed and drained

Preparation

Place lamb pieces and water in a large pot, bring to boil and remove froth as it appears. Add the dried limes, cinnamon, and all spices. Cover and simmer over low heat for 1½ hours or until the meat is tender. Remove and set aside.

Heat ghee in a large pot, add and cook onions stirring for 5-7 minutes or until golden brown. Add garlic and stir for 1 minute.

Add chickpeas, MAGGI® Mutton Bouillon , the cooked lamb with the stock, the stock should be around 4 cups / 1000ml, add more water if needed.

Cover with the rice and cook over low heat for 25-30 minutes or until rice is cooked.

Nutritional Information

Fats :     28.00 g
Protein :     34.00 g
Carbohydrate :     97.00 g
Energy :     773.00 Kcal

More Middle Eastern recipes:

Iraqi Biryani
Iraqi Style Dolma
Chicken and Eggplant
Chicken with saffron, honey and macadamias
Middle Eastern sticky lamb shank stew
Arabian Biryani

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Iraqi Biryani - How to Make Iraqi Biryani

Enjoy our collection of Delicious & Tasty Ramadan Recipes!
 
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Iraqi Biryani Recipe. Enjoy tasty Middle Eastern main dishes and learn how to make Iraqi Biryani. 

Serves: 7 persons
Preparation time : 35 minutes
Cooking time : 45 minutes

Ingredients

250 g minced lamb
2 tablespoons fresh parsley, finely chopped
2 tablespoons onions, finely chopped
1 cup vegetable oil or 220 g, for deep frying
1 medium potato or 150 g, cut into medium cubes
1 medium carrot or 150 g, cut into medium cubes
1 medium onion or 125 g, sliced
½ cup frozen green peas or 80 g, thawed
1 whole chicken or 800 g, cooked, without bones and shredded
2 tablespoons raisins
¼ teaspoon ground black pepper
Pinch of saffron filaments
½ cup almonds or 75 g, peeled and toasted
2 tablespoons ghee
¾ cup vermicelli or 75 g
2 cups rice or 400 g, washed
2 cubes MAGGI® Chicken Bouillon
1½ teaspoons arabic mixed spicess
4 cups water or 1000 ml
 
Preparation

In a mixing bowl, combine minced lamb, onion and parsley (season with salt and pepper). Form meat mixture into small balls; place in a baking tray and bake in a preheated oven at 200˚C for 10 minutes or until meat balls are cooked. Remove and set aside.

Meanwhile, deep fry potato and carrot in the hot oil (reserve 2 tablespoons of oil) and set them aside over a kitchen tissue to absorb any excess oil.

In a medium saucepan, heat the reserved oil and sauté onion until its tender then add green peas, shredded chicken meat, raisins, black pepper powder, saffron leaves, almonds, the prepared meat balls potato and carrot. Stir until well combined and set aside (add salt to your taste).

In a medium pot, melt the ghee, add the vermicelli and stir until vermicelli is changed in color to golden brown; Add rice, MAGGI® Chicken Bouillon cubes and spices (add salt if needed). Stir for seconds then add the water and stir constantly to boil. Cover and simmer over a low heat for 20 minutes or until rice is cooked.

Add the prepared meat and vegetable mixture over the rice and mix all carefully with the rice. Cover and cook for another 5 minutes then serve.

Serving tips :     Serve with green salad and laban drink.

Nutritional Information:

Fats :     40.00 g
Protein :     36.00 g
Carbohydrate :     68.00 g
Energy :     774.00 Kcal

More Middle Eastern recipes:

Iraqi Style Dolma
Chicken and Eggplant
Chicken with saffron, honey and macadamias
Middle Eastern sticky lamb shank stew
Arabian Biryani
Kabsa

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Iraqi Style Dolma - How to Make Iraqi Style Dolma

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Iraqi Style Dolma Recipe. Enjoy tasty Middle Eastern main dishes and learn how to make Iraqi Style Dolma.

Serves: 5 persons

Ingredients

2 medium onions or 300 g, cut into thin slices
4 small eggplants or 300 g
4 small zucchini or 400 g
4 small potatoes or 400 g
4 small green bell peppers or 300 g

For the stuffing:
250 g lean minced lamb
4 cloves garlic, crushed
1 small onion or 100 g, finely chopped
½ cup egyptian rice or 100 g
1½ teaspoons ground cumin
¾ teaspoon ground black pepper
¼ cup fresh parsley, chopped
1 cube MAGGI® Chicken Less Salt Bouillon, crumbled

For the sauce:
1 tablespoon tamarind
1 cube MAGGI® Chicken Less Salt Bouillon
1½ cups boiling water or 375 ml

Preparation

Spread the sliced onions in the base of a large pot.

Wash and hollow eggplants, zucchinis, potatoes and bell peppers. Place them in a bowl with water to prevent changing their color.

Combine minced lamb, garlic, onion, rice, cumin, black pepper, parsley and MAGGI® Chicken Less Salt Bouillon cube.

Drain hollowed vegetables from water then stuff them with meat mixture. Arrange them over onion slices in the pot.

Dissolve Tamarind and MAGGI® Chicken Less Salt Bouillon cube in hot water. Pour stock over the vegetables.

Bring to boil, cover and cook over low heat for 35 minutes or until the vegetables and rice are cooked.

Place the vegetables on a large serving dish, add sauce and serve.

More Middle Eastern recipes:

Chicken and Eggplant
Chicken with saffron, honey and macadamias
Middle Eastern sticky lamb shank stew
Arabian Biryani
Kabsa
Rice Boukhari with Meat
 
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Chicken and Eggplant Recipe - How to Make Chicken and Eggplant

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

Ingredients

3 tablespoons flour
salt and pepper
½ teaspoon ground cumin
½ teaspoon dried ground coriander
4 split chicken breasts with wings, skin on
3 tablespoons oil
1 onion, chopped
2 cloves garlic, chopped
½ teaspoon thyme
½ tsp oregano
1 eggplant, peeled and cut into cubes
2 tablespoons oil
1 cup tomato juice

Method

- Season the flour with salt, pepper, cumin and coriander
- Cut each chicken breast into 2 pieces keeping bones, skin and wings
- Dredge the chicken in the flour mixture and shake off the excess
- Heat the oil in a frying pan on medium heat. Begin frying the chicken skin side down making sure to brown both sides.
- Remove the chicken from the pan and set aside.
- In the same pan cook the onions for 5 minutes until caramelized.
- Add the garlic, thyme, oregano, salt and pepper to the onions and stirring for a few minutes, remove from the heat
- Salt the eggplant cubes and let stand for some time, wash with water then press the excess moisture from the pieces using paper towels.
- Heat oil on medium heat and brown the eggplant cubes, remove from heat.
- Add the eggplant to the cooked onions stirring over medium heat. Add the tomato juice and bring to a boil.
- Lower the heat, place the chicken back into the pan, cover and let cook for 30 minutes or until chicken is fully cooked
- Garnish with thyme and oregano.

More Middle Eastern recipes:

Chicken with saffron, honey and macadamias
Middle Eastern sticky lamb shank stew
Arabian Biryani
Kabsa
Rice Boukhari with Meat
Chicken with Eggplant and Cauliflower Rice  

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Short Rib Lasagna Rolls - How to Make Short Rib Lasagna Rolls

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Short Rib Lasagna Rolls Recipe. Enjoy our best Ramadan Recipes and learn how to make Short Rib Lasagna Rolls.

Total Time: 4 hr 15 min
Prep 40 min
Inactive 20 min
Cook 3 hr 15 min

Yield: 4 to 6 servings
Level: Intermediate

Ingredients

Ribs:

2 tablespoons olive oil
2 1/2 pounds beef short ribs
2 teaspoons kosher salt, plus extra for seasoning
1 teaspoon freshly ground black pepper, plus extra for seasoning
1 onion, roughly chopped
4 cloves garlic, peeled and smashed
2 (4-inch) sprigs fresh rosemary
2 cups red wine, such as pinot noir
2 cups beef broth

Filling:

3/4 cup milk
1/2 cup heavy cream
1 1/2 cups grated Pecorino Romano (6 ounces)
1 cup shredded mozzarella (4 ounces)
1 (10-ounce) packet frozen spinach, thawed, drained, and squeezed of excess liquid
1/4 cup chopped fresh basil
2 cloves garlic, minced
1 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
12 lasagna noodles (about 10 ounces)
Butter, for greasing baking dish
1 (25-ounce) jar marinara sauce
1/2 cup freshly grated Parmesan
Olive oil, for drizzling

Directions

For the ribs: In a large Dutch oven or heavy-bottomed stockpot, heat the oil over medium-high heat. Season the ribs with 2 teaspoons salt and 1 teaspoon pepper. Add the ribs to the pan and cook until brown, about 4 minutes each side. Remove the ribs and set aside. Add the onions, garlic, and rosemary. Season with salt and pepper. Cook until the onions are translucent and soft, about 5 minutes. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Add the beef broth and ribs to the pan. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan, and cook until the meat is very tender , 2 1/2 to 3 hours. Remove the ribs and set aside until cool enough to handle, about 20 minutes. Discard the bones and cooking liquid. Using 2 forks, shred the meat into 2-inch long pieces (to yield approximately 2 1/4 cups shredded meat).

For the filling: In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the cheeses and whisk until melted and the sauce is smooth. Remove the pan from the heat and stir in the spinach, basil, and garlic. Place the shredded meat in a medium bowl and pour the spinach mixture on top. Add the salt and pepper. Using a fork, mix until combined. Taste and adjust the seasoning with salt and pepper, if needed.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and set aside.

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9 by 13-inch glass baking dish.

Spread 1 cup marinara sauce in the bottom of the prepared baking dish. Lay 4 noodles flat on a dry work surface. Spread 1/4 to 1/3 cup of the filling mixture evenly along each noodle. Roll up and place seam-side down in the baking dish. Repeat with the remaining noodles and filling to make 12 lasagna rolls. Spoon the remaining marinara sauce on top and sprinkle with Parmesan. Drizzle with olive oil, and bake until the lasagna rolls are heated through and the cheese is beginning to brown, about 25 minutes.

Recipe courtesy Giada De Laurentiis
Show: Giada at Home Episode: Dad's Day

More Main Dish Recipes: 

Roasted vegetable lasagne
Mama's Lasagna
Turkey Lasagna
Turkey with Kabsah Spices
Cider roast turkey
Pancetta-wrapped turkey breast with herby lemon & pine nut stuffing

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Roasted vegetable lasagne recipe - How to make roasted vegetable lasagne

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Roasted vegetable lasagne Recipe. Enjoy the best Ramadan Recipes and learn how to make Roasted vegetable lasagne. 

Young, old and in-betweens will love this vegetarian Italian-style dish

Easy
Serves 6
Prep 25 mins
Cook 1 hr 10 mins
Vegetarian Freezable

Ingredients

3 red peppers
2 aubergines
8 tbsp olive oil , plus a little for greasing
½ quantity tomato sauce (see below)
300g fresh pack lasagne sheets
½ quantity white sauce (see below)
125g ball mozzarella
handful cherry tomatoes , halved

Method

Heat oven to 200C/fan 180C/gas 6. Deseed the peppers, halve, then cut into large chunks. Trim ends off aubergines, then cut into slices about ½cm thick. Lightly grease 2 large baking trays, then place peppers and aubergines on top. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.

Reduce oven to 180C/fan 160C/gas 4. Lightly oil an ovenproof serving dish (30 x 20cm). Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne, then drizzle over a quarter of the white sauce. Repeat until you have 3 layers of pasta.

To finish, spoon remaining white sauce over the pasta, making sure the whole surface is covered. Scatter mozzarella over the top with the tomatoes. Bake for 45 mins until bubbling and golden.

Try

HOMEMADE TOMATO SAUCE

Heat 1 tbsp olive oil in a saucepan. Add 2 onions, finely chopped, 2 garlic cloves, sliced and 1 carrot, roughly chopped. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in 2 tbsp tomato purée. Cook for 1 min, pour in 200ml white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over 3 x 400g cans chopped tomatoes and add 1 handful basil leaves. Bring to the boil then simmer for 20 mins. Leave to cool, whizz in a food processor.

WHITE SAUCE

Melt 85g/3oz butter in a saucepan, stir in 85g/3oz plain flour, then cook for 2 mins. Slowly whisk in 750ml/1¼pt milk, then bring to the boil, stirring. Turn down heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Sauce can now be cooled and kept in the fridge for up to 3 days or frozen for 3 months.

Nutrition per serving

461 kcalories, protein 13g, carbohydrate 37g, fat 29 g, saturated fat 9g, fibre 5g, sugar 14g, salt 0.59 g

Recipe from Good Food magazine, May 2009.


More Main Dish Recipes: 

Mama's Lasagna
Turkey Lasagna
Turkey with Kabsah Spices
Cider roast turkey
Pancetta-wrapped turkey breast with herby lemon & pine nut stuffing
Lemon roast turkey with hazelnut & fig stuffing

Save and share Roasted vegetable lasagne recipe

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Mama's Lasagna Recipe - How to Make Mama's Lasagna

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Mama's Lasagna Recipe. Enjoy the best Ramadan Recipes and learn how to make Mama's Lasagna.

Total Time: 1 hr 20 min
Prep 10 min
Inactive 10 min
Cook 1 hr 0 min

Yield: 6 to 8 servings
Level: Easy

Ingredients

1 tablespoon olive oil, plus extra for pan
1 pound ground beef or turkey
1 medium onion, chopped
1 clove garlic, minced
1 (14.5-ounce) can stewed tomatoes, chopped
1 (8-ounce) jar tomato sauce
1 (6-ounce) can tomato paste
1 (8-ounce) box no-boil lasagna noodles
2 large eggs
2 cups cottage cheese
1/2 cup grated Parmesan
2 teaspoons freshly chopped parsley leaves
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon seasoning salt
1 (8-ounce) bag shredded mozzarella
1 (8-ounce) bag shredded Cheddar

Directions

Preheat oven to 375 degrees F. Lightly oil the bottom of a 13 by 9 by 2-inch baking dish.

In a large saute pan, over medium-high heat, add 1 tablespoon oil and saute meat, onion, and garlic until meat is browned, breaking up meat with a wooden spoon. Drain pan of fat and add stewed tomatoes, tomato sauce, and tomato paste. Cover and simmer for 15 minutes, stirring occasionally.

In a large bowl, whisk together eggs, then mix in cottage cheese, 1/2 cup Parmesan, parsley, salt, pepper, and seasoning salt.

Spread a little of the meat sauce in the bottom of the prepared pan. Lay half the noodles in the bottom of the baking dish, overlapping by 1/2-inch. Spread half the egg and cottage cheese mixture evenly on top. Sprinkle half the mozzarella and Cheddar evenly over the cottage cheese mixture. Pour half the meat sauce on top. Repeat layering in same order. Sprinkle remaining 1/4 cup Parmesan on top. Bake in center of oven 30 to 35 minutes until sauce is bubbling around the edges. Let stand 10 minutes before serving.

Recipe courtesy The Neelys
Show: Down Home with the Neelys Episode: Expandable Pants (Pat's Three Brothers Drop By For Dinner) 

More Main Dish Recipes: 

Turkey Lasagna
Turkey with Kabsah Spices
Cider roast turkey
Pancetta-wrapped turkey breast with herby lemon & pine nut stuffing
Lemon roast turkey with hazelnut & fig stuffing
Roast sirloin of beef recipe

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Turkey Lasagna Recipe - How to Make Turkey Lasagna

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

Total Time: 1 hr 20 min
Prep 50 min
Cook 30 min
Yield: 8 servings
Level: Easy

Ingredients

2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 pounds sweet Italian turkey sausage, casings removed
1 (28-ounce) can crushed tomatoes in tomato puree
1 (6-ounce) can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 pound lasagna noodles
15 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced

Directions

Preheat the oven to 400 degrees F.

Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.

In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved
Show: Barefoot Contessa Episode: Pasta Bella

More Main Dish Recipes: 

Turkey with Kabsah Spices
Cider roast turkey
Pancetta-wrapped turkey breast with herby lemon & pine nut stuffing
Lemon roast turkey with hazelnut & fig stuffing
Roast sirloin of beef recipe
Roast fillet of beef with shallots & mushrooms

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Spiced lamb with dried fig couscous recipe - How to make spiced lamb with dried fig couscous

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Spiced lamb with dried fig couscous Recipe. Enjoy Moroccan food and learn how to make Spiced lamb with dried fig couscous.

As nights get nippy, take comfort in a hearty dinner, perfect for warming up your midweek, without breaking a sweat!

Ingredients (serves 4)

1/4 cup (70g) Greek-style yoghurt
1 tsp ground cardamom
1/2 tsp ground cumin
1/4 cup (60ml) olive oil
4 x 220g lamb backstraps
1 cup (180g) couscous
6 medium or 8 small dried figs, finely chopped
1/3 cup roughly chopped mint leaves
1/3 cup (75g) pistachios, toasted, halved
1 small garlic clove, crushed
2 tbs lemon juice

Method

Mix the yoghurt, cardamom, cumin and 1 tablespoon of the oil in a bowl. Add the lamb and toss to coat.

Preheat a well-oiled chargrill or barbecue to high. Cook backstraps for 5-8 minutes on each side (depending on thickness) until browned all over and cooked as desired. Rest for 5 minutes.

Meanwhile, combine couscous and figs in a bowl. Pour over 3/4 cup (185ml) boiling water and cover. Leave to stand for 5 minutes, then fluff with a fork. Stir through mint and toasted pistachios.

Place the garlic, lemon juice and remaining oil in a screwtop jar and shake well to combine. Pour over the couscous mixture and stir.

To serve, place the couscous in bowls, slice the lamb and place on top.

Source

delicious. - March 2005, Page 108
Recipe by Nancy Duran

More Couscous Recipes:

Vegetable couscous with spiced lamb
Couscous Cakes
Couscous-Stuffed Peppers with Basil Sauce
Lamb couscous burgers with hummus & couscous tabouli
Couscous Salad
Spicy Moroccan ratatouille

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Vegetable couscous with spiced lamb recipe

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

Go with the grain and serve couscous with your lamb - it's quick, easy and delicious.

Cooking Time 15 minutes

Ingredients (serves 4)

3 tsp McCormick Middle Eastern spices (Harissa)
2 (about 400g) lamb eye of loin (backstrap)
2 tsp olive oil
290g (1 1/2 cups) couscous
1 tbs coarsely grated lemon rind
310ml (1 1/4 cups) salt-reduced chicken stock
60ml (1/4 cup) fresh lemon juice
340g chargrilled capsicum, cut into thin strips
1 x 280g btl artichoke hearts, drained, halved
1/2 cup chopped fresh continental parsley
130g (1/2 cup) Greek-style natural yoghurt

Method

Place spice mix on a plate. Add the lamb and turn to coat. Heat the oil in a non-stick frying pan over medium-high heat. Add the lamb and reduce heat to medium. Cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside for 5 minutes to rest. Thickly slice across the grain.

Meanwhile, place the couscous and lemon rind in a medium heatproof bowl. Bring the stock to the boil in a small saucepan. Pour the stock and lemon juice over the couscous. Cover and set aside for 3-4 minutes or until all the liquid is absorbed. Use a fork to separate the grains. Add the capsicum, artichoke and parsley and stir until well combined.

Divide the couscous mixture among serving plates. Top with lamb and a dollop of yoghurt to serve.

Take a trip around the globe with our range of international recipe collections. Start with our French recipes, Thai recipes, Turkish recipes and Spanish recipes.

Source
Good Taste - January 2007, Page 34
Recipe by Alison Roberts

More Couscous Recipes:

Couscous Cakes
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

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Moroccan lamb pizza recipe - How to make Moroccan lamb pizza

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

Top a pre-bought pizza base with Moroccan-seasoned lamb for a tasty Thursday night dinner.

Ingredients (serves 2)

2/3 cup low-fat natural yoghurt
Juice of 1 lemon
2 tbs chopped mint
180g lamb backstrap, roughly chopped
1 1/2 tsp ras el hanout (see note) or Moroccan seasoning
1 large garlic clove, chopped
1/2 red onion, chopped
26cm gluten-free pizza base (see note)
1 tbs pine nuts
8 cherry tomatoes, halved
1 tbs chopped coriander

Method

Combine the yoghurt, 2 teaspoons lemon juice and mint in a bowl. Season with salt. Chill until required.

Preheat the oven to 220°C.

Place the chopped lamb, ras el hanout or Moroccan seasoning, garlic, red onion, sea salt and freshly ground pepper into a food processor and pulse until the mixture is coarsely minced.

Place the pizza base on a baking tray. Scatter the lamb mixture, pine nuts and tomato over the pizza base. Place in the oven and cook for 8-10 minutes until lamb is cooked through and tomatoes have softened. Remove from oven, scatter with the chopped coriander and drizzle over remaining lemon juice. Serve with the mint yoghurt.

Notes

Ras el hanout is from Middle Eastern food shops.

Gluten-free pizza bases are from supermarkets.

Source
delicious. - February 2009, Page 129
Recipe by Olivia Andrews
 

More Pizza Recipes: 

Spicy chicken pizzettes

Middle eastern lamb & cranberry pizzas 

Turkish lamb pizzas with zucchini

Easy Pita Pizzas
Turkish lamb pizza with pumpkin & lentils
Turkish Bread Pizza

Save and share Moroccan lamb pizza recipe

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Spicy chicken pizzettes recipe - How to make spicy chicken pizzettes

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

Ingredients (serves 4)

2 teaspoons olive oil
350g chicken breast mince
1 garlic clove, crushed
1 1/2 teaspoons Middle Eastern spice blend (see note)
3 green onions, sliced
1 red capsicum, deseeded, sliced
125g cherry tomatoes, halved
2 x 225g pkts 97% fat-free pizza bases
1/4 cup barbecue sauce
1/4 cup coriander leaves
lemon wedges, to serve

Method

Heat oil in a non-stick frying pan over medium-high heat. Add mince and garlic. Cook, breaking up mince with a wooden spoon, for 2 minutes or until light golden. Add spice blend, green onions and capsicum. Cook, stirring, for 1 minute. Remove from heat. Add tomatoes. Season with salt and pepper.

Preheat oven to 220°C. Place pizza bases on 2 baking trays and spread with barbecue sauce. Top with chicken mixture. Bake for 10 to 12 minutes, swapping trays after 6 minutes, or until bases are crisp. Top with coriander and serve with lemon.

Notes

Middle Eastern spice blend is an aromatic mix of cumin, garlic, turmeric and coriander. Look for it in the spice aisle of your supermarket.

Spicy chicken pizzettes are delicious topped with mint yoghurt. Combine 1 cup yoghurt, 1/4 cup chopped mint leaves, 1 tablespoon lemon juice and salt and pepper. Spoon over pizzas just before serving.

Source
Super Food Ideas - July 2005, Page 57
Recipe by Kim Meredith

More Pizza Recipes: 

Middle eastern lamb & cranberry pizzas 

Turkish lamb pizzas with zucchini

Easy Pita Pizzas
Turkish lamb pizza with pumpkin & lentils
Turkish Bread Pizza
Lebanese Pizza - Lahm bi ajeen

Save and share Spicy chicken pizzettes recipe

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Middle Eastern style baked fish with couscous recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Middle Eastern style baked fish with couscous Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Middle Eastern style baked fish with couscous. 

A medley of Middle Eastern spices are the key to this speedy and fuss-free fish dish.

Cooking Time 25 minutes

Ingredients (serves 4)

1 tbs olive oil
2 garlic cloves, crushed
1 tbs sweet paprika
2 tsp ground cumin
1 tsp ground coriander
Pinch of chilli powder
375ml (1 1/2 cups) passata (tomato pasta sauce)
250ml (1 cup) chicken stock
600g firm white fish fillets (such as ling), cut into 5cm pieces
Couscous, to serve
1 x 200ml ctn natural yoghurt
45g (1/4 cup) toasted pine nuts
Fresh coriander sprigs, to serve

Method

Heat the oil in a medium saucepan over medium heat. Add the garlic, paprika, cumin, ground coriander and chilli powder and cook, stirring, for 30 seconds or until aromatic.

Add the passata and stock, and bring to a simmer. Cook, stirring occasionally, for 8 minutes or until the sauce thickens. Season with salt and pepper.

Preheat oven to 180°C. Place the fish in a shallow ovenproof dish. Pour over the passata mixture. Bake in oven for 10 minutes or until the fish flakes easily when tested with a fork.

Divide the couscous among serving plates. Top with the fish mixture. Spoon over the yoghurt and sprinkle with pine nuts. Top with coriander sprigs to serve.

Notes

Tip: To make couscous, place equal amounts of couscous and boiling water in a heatproof bowl. Cover. Set aside for 5 minutes. Stir to separate grains.

Freezing tip: Make this recipe to the end of step 3. Set aside to cool. Transfer to an airtight container. Label, date and freeze for up to 2 months. Thaw overnight in the fridge. To reheat, preheat oven to 180°C. Place fish mixture in an ovenproof dish and bake until heated through. Continue from step 4.

Variations

Lamb & tomato curry with basmati rice: Omit pine nuts. Replace fish with 600g lamb fillets, cut into 2cm pieces. Replace couscous with 300g (11/2 cups) basmati rice, cooked following packet directions. Heat oil in a saucepan over medium-high heat. Add lamb and cook, turning occasionally, for 2 minutes or until browned. Transfer to a plate. Add garlic, paprika, cumin, ground coriander and chilli powder to the pan and continue to the end of step 2. Omit step 3. Add the lamb to the passata mixture and cook, stirring, for 3-4 minutes or until heated through. Serve with the rice, yoghurt and coriander sprigs.

Spice-crusted fish kebabs with couscous: Omit passata and stock. Combine garlic, paprika, cumin, ground coriander and chilli powder in a bowl. Add fish and toss to coat. Thread onto 8 bamboo skewers. Heat oil in a frying pan over medium-high heat. Add skewers and cook, turning, for 6 minutes or until just cooked. Add the pine nuts to the couscous and stir to combine. Divide skewers and couscous mixture among serving plates. Top with yoghurt and coriander sprigs to serve.

Pumpkin & spinach: tagine with couscous Replace the fish with 500g butternut pumpkin, deseeded, peeled, coarsely chopped. Replace pine nuts with 25g (1/4 cup) flaked almonds. In step 2, add pumpkin to the pan with passata. Cook for 10 minutes or until pumpkin is tender. Omit step 3. Divide the couscous among serving bowls. Top with 80g baby spinach leaves, the pumpkin mixture and yoghurt. Sprinkle with almonds and top with coriander sprigs to serve.

Source

Good Taste - March 2008, Page 42
Recipe by Alison Adams 

More Fish Recipes:

Fried Fish with Pepper and Spices Sauce
Tunisian Fish Tagine

Fish tagine
Moroccan spiced fish with ginger mash
Moroccan Swordfish
Easy fish tagine

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Chicken with saffron, honey and macadamias recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken with saffron, honey and macadamias Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chicken with saffron, honey and macadamias.

Chicken marylands are marinated with onions and spices then roasted with a classic Middle Eastern combination of rose water, honey and nuts. Almonds are traditional but this works well with macadamias and hazelnuts, too.

Ingredients

2 onions, halved and cut into 1cm wedges
1 red capsicum, cut into thick strips
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp paprika
1 tsp allspice
Good pinch of saffron strands, crushed
4 tbsp olive oil
2 tbsp lemon juice
1 tsp sea salt
½ tsp cracked black pepper
4 chicken marylands
100ml water or white wine
150g mixed nuts
1 tbsp rose water
2 tbsp honey
2 tbsp coriander leaves

Method

In a large bowl, mix onions, red capsicum, ginger, cinnamon, paprika, allspice, saffron, olive oil, lemon juice, salt and pepper. Cut two slashes into each drumstick and rub the marinade into chicken. Coat well, then leave for an hour or overnight in the fridge. Heat oven to 190C.

Arrange chicken and marinade in a baking tray, add water or wine and bake for 35 minutes.

Scatter nuts on a second tray and bake for three minutes until lightly golden. Remove nuts and roughly chop. Whisk rose water and honey together, add nuts and spoon over chicken.

Bake for a further 10 minutes or until chicken is cooked and nuts are golden. Scatter with coriander and serve with pan juices over rice or couscous.
Serves 4

Chef: Jill Dupleix Photo: Marina Oliphant Source: The Sydney Morning Herald Friday May 14, 2010 Middle Eastern, 45 mins plus, Contemporary, Healthy, Dinner

More Middle Eastern recipes:

Middle Eastern sticky lamb shank stew
Arabian Biryani
Kabsa
Rice Boukhari with Meat
Chicken with Eggplant and Cauliflower Rice
Kabsa or Kabseh Recipe (Chicken & Rice)

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Middle Eastern sticky lamb shank stew recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Middle Eastern sticky lamb shank stew Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Middle Eastern sticky lamb shank stew.

Somewhere between a soup and a stew, this is chock-a-block with yummy vegetables. Delicious ladled over fluffy cous cous, serve with extra flat bread to mop up the juices.

Ingredients

1 brown onion
2 celery stick
2 carrots
1 leek
60ml olive oil
4 medium lamb shanks
2 cloves garlic, finely chopped
1 tsp ground fennel
1 tsp ground cumin
1 stick cinnamon
1 tbsp harissa (optional)
pinch saffron
1 1/2 litres chicken stock
400g jap pumpkin
2 parsnips
2 large potatoes
Cous cous to serve
1/2 cup fresh coriander leaves

Method

Preheat oven to 180C fan forced. Chop onion, celery, carrot and leek into medium-sized dice. Heat 2 tablespoons olive oil in a heavy-based casserole dish and brown lamb shanks on all sides. Remove and set aside. Add diced vegetables to the pan and cook over low heat for 5 minutes. Add the garlic, fennel, cumin, cinnamon, harissa and saffron and cook for a further minute. Return shanks to pan, add stock and bring to the boil. Remove from heat and place casserole in oven, uncovered for 1 1/2 hours, until lamb meat is tender and falling off the bones.

Dice the pumpkin, parsnip and potato and place in a large roasting pan. Drizzle with 1 tablespoon olive oil and toss to coat well. Place in the oven for 1 hour or until the vegetables are soft.

Remove the lamb and other roasted vegetables from the oven. When cool enough to handle, gently pull away the lamb meat from the shanks and break into large pieces. Discard the bones. Mix the roasted vegetables with the lamb.

Place a large spoonful of cous cous in a shallow bowl and ladle over the lamb and vegetables. Scatter over coriander and serve.

Serves 4

Author: Caroline Velik Photo: Marina Oliphant Source: The Age Monday March 9, 2009 Middle Eastern, 45 mins plus, Contemporary, Healthy, Kid-friendly, Wheat free, Dairy free, Nut free, Egg free, Dinner

More Middle Eastern recipes:

Arabian Biryani
Kabsa
Rice Boukhari with Meat
Chicken with Eggplant and Cauliflower Rice
Kabsa or Kabseh Recipe (Chicken & Rice)
Arabic Style White Rice

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Arabian Biryani Recipe - How to Make Arabian Biryani

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Arabian Biryani  Recipe. Enjoy the Middle Eastern Cuisine and learn how to make the best Arabian Biryani. 
 
Ingredients

2 tablespoons clarified butter
4 tablespoons onion, chopped
1 tablespoon ginger, minced
4 garlic cloves, peeled and minced
1 teaspoon ground cinnamon
pinch saffron or turmeric
pinch cayenne pepper, optional
½ cup low-fat plain yogurt
1½ pounds boneless halal lamb, cubed
salt and pepper to taste
2 cups cooked basmati rice, stirred with a pinch of saffron or turmeric

Garnish
2 tablespoons shredded or whole almonds
1 tablespoon golden raisins
1 hard-boiled egg, quartered
1 teaspoon chopped parsley

Method

Preheat the oven to 325 degrees .

Heat 1 tablespoon of the butter in a saucepan. Add the onion, ginger, garlic, cinnamon, turmeric, and cayenne pepper and sauté over medium heat for about 3 minutes.

Combine the onion mixture with the yogurt in the blender and puree until smooth. Set aside this mixture aside.

Heat the remaining butter and sauté the meat, a few pieces at a time, until golden on all sides. Season with the salt and pepper then add the yogurt mixture, cover the saucepan, and simmer over low heat for 20 minutes. Remove lid and simmer for another 15 minutes, stirring occasionally.

Combine the meat with the rice and smooth the mixture into a large baking dish. You may cover the mixture with foil and refrigerate until ready to serve or bake the mixture for 25 minutes at 325 degrees. Garnish before serving.

Chef Osama

More Middle Eastern recipes:

Kabsa
Rice Boukhari with Meat
Chicken with Eggplant and Cauliflower Rice
Kabsa or Kabseh Recipe (Chicken & Rice)
Arabic Style White Rice
Chicken Kabouli Al-Batena Style

Save and share Arabian Biryani Recipe

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