Okra with Tomato Recipe

Delicious Lebanese vegetarian main dish - Try this easy Lebanese recipe Okra with Tomato.

Preparation time : 30 minutes
Cooking time : 45 minutes

Ingredients

2 cups vegetable oil, for deep frying
600 g frozen okra, thawed
2 tablespoons olive oil
1 medium onion or 125 g, chopped
5 cloves garlic, sliced
4 tablespoons coriander leaves, chopped
2 medium tomatoes or 300 g, peeled and pureed
2½ cups water or 625 ml
2 cubes MAGGI® Vegetable Bouillon
2 tablespoons tomato paste
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
¼ teaspoon white ground pepper

Preparation

Heat oil in a large saucepan and deep fry okra until it’s lightly golden in color. Remove okra from oil and place it in strainer and set aside.

Warm olive oil in a medium saucepan and sauté onion until its tender then add garlic and coriander and stir until fragrant. Add the prepared okra, tomato, water, MAGGI® Vegetable Bouillon cubes, tomato paste and spices.

Bring to boil and simmer over a low heat for 20-25 minutes or until okra is tender (add water if it’s needed).

Serving tips : This dish can be served hot or cold.

Nutrition information:
Fats : 14.00 g
Protein : 3.20 g
Carbohydrate : 15.00 g
Energy : 197.00 Kcal

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Roasted Lamb Leg with Oriental Rice Recipe

Wonderful oriental recipe of roasted lamb leg with oriental rice, tasty and easy to make.

Preparation time : 25 minutes
Cooking time : 2 hours, 45 minutes

Ingredients - serves 8

1500 g lamb leg
2 cups water or 500 ml
2 tablespoons vegetable oil
1 medium onion or 125 g, chopped
250 g minced lamb
8 whole cardamom pods
1 tablespoon ground cinnamon
¼ teaspoon ground black pepper
3 cubes MAGGI® Flavored Mutton Bouillon
2½ cups american rice or 500 g, soaked in water for 1 hour and drained
4½ cups water or 1125 ml, additional quantity

Preparation

Put lamb leg in oven tray (season with salt, pepper and little of vegetable oil) and place in a 200°C preheated oven for 30 minutes or until it becomes golden brown in color. Add the water then cover with foil and return into the oven. Keep in oven for another 2¼ hours or until the meat is tender.

Meanwhile, heat oil in a large saucepan, add and cook onions with occasional stirring for 4 minutes or until almost golden.

Add minced lamb and cook until its brown in color then add cardamom, spices and MAGGI® Flavored Mutton Bouillon cubes; stir for few seconds.

Add rice and stir for 2 minutes then add the additional water. Stir occasionally until it boils then cover and simmer over a low heat for 20-25 minutes or until rice is cooked.

Spoon the rice in serving platter. Remove the lamb meat from bones and arrange them over the rice and garnish with fried nuts and serve plain yogurt aside.

Cooking tips : While roasting the lamb leg, add pieces of onion, carrot, celery and cinnamon sticks and bay leaves to enhance the flavor.

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Potato Kibbeh in Oven Recipe

Best Lebanese Cuisine recipe, try this delicious main dish - Potato Kibbeh in Oven and let everyone around the table get happy.

Preparation time : 30 minutes
Cooking time : 1 hour

Ingredients

4 tablespoons fresh breadcrumbs
4 tablespoons butter, melted

For the potato dough:
6 medium potatoes or 1500 g, not peeled
1½ teaspoons salt
¼ teaspoon ground black pepper
1 egg

For the stuffing:
2 tablespoons vegetable oil
2 medium onions or 250 g, chopped
400 g minced lamb
2 cubes MAGGI® Flavored Mutton Bouillon, crumbled
2 tablespoons pine seeds, toasted
¼ teaspoon ground black pepper
1 teaspoon seven spices

Preparation

Brush 30cm oven tray with 2 tablespoons melted butter and sprinkle with 2 tablespoons bread crumbs then set aside (reserve the remaining butter and bread crumbs).

Boil potato in water until it is cooked. Drain and keep to cool then peel and mash. Mix the mashed potato with salt, black pepper and egg and set aside.

Meanwhile, heat the oil in a saucepan and sauté onion for 2 minutes. Then add the minced meat and fry for 5 minutes or until brown in color. Add the crumbled MAGGI® Flavored Mutton Bouillon cubes, pine seeds and spices. Stir for few seconds or until all are well combined then set aside.

Spread half the quantity of the mashed potato over the prepared oven tray. Spread the stuffing evenly over the potato then the rest of the mashed potato on top.

Sprinkle the remaining bread crumbs on top and spoon over the remaining melted butter.

Bake in a 220°C preheated oven for 20-25 minutes or until top is golden in color.

Serving tips : Serve this dish with cabbage and tomato salad.

Nutrition Information:
Fats : 25.00 g
Protein : 16.00 g
Carbohydrate : 42.00 g
Energy : 451.00 Kcal

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