Beef, pumpkin and date tagine

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Beef, pumpkin and date tagine Recipe. Enjoy tasty Moroccan food dishes and learn how to make Beef, pumpkin and date tagine. 

This delicious tagine will warm you up on the coldest of nights.

Preparation Time 10 minutes
Cooking Time 90 minutes

Ingredients

1 tbs extra virgin olive oil
2 brown onions, cut into wedges
2 tsp cumin seeds
1 1/2 tsp ground coriander
1 tsp ground ginger
1 tsp ground cinnamon
kg gravy beef, cut into 2cm pieces
4 cups (1L) beef or vegetable stock
500g butternut pumpkin, peeled, seeded, cut into 2cm pieces
100g fresh dates, pitted
150g Lebanese couscous
100g pkt toasted slivered almonds
1/2 cup fresh coriander leaves

Method

1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until onion softens. Add the cumin, coriander, ginger and cinnamon and cook, stirring, for 1 minute or until aromatic. Add the beef and beef stock and bring to the boil. Reduce heat to very low and simmer, covered, for 1 1/4 hours or until beef is tender. Add the pumpkin and dates and simmer, partially covered, for 20 minutes or until pumpkin is tender.

2. Meanwhile, cook the couscous in a medium saucepan of boiling salted water for 5 minutes or until tender. Drain well. Add the almonds and coriander.
  
3. Divide the couscous among serving bowls. Spoon over the beef tagine and serve immediately.

Source
Notebook: - July 2007, Page 135
Recipe by Sarah Hobbs

More Moroccan Tagine Recipes:

Chicken tagine with carrots & dates
Chicken & chickpea tagine
Lamb and apricot tagine
Chicken and vegetable tagine
Lamb & broad bean tagine
Fish tagine

Save and share Beef, pumpkin and date tagine recipe 

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Reduced-fat hummus recipe

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

Preparation Time 10 minutes
Makes about 450g (1 cup)

Ingredients

1 x 400g can chickpeas, rinsed, drained
60ml (1/4 cup) fresh lemon juice
2 tbs tahini
2 tbs water
1 tsp ground cumin
1/2 tsp ground coriander
1 small garlic clove, crushed
Salt & freshly ground black pepper
Sweet paprika, to garnish
Carrot & celery sticks, to serve

Method

1. Place chickpeas, lemon juice, tahini, water, cumin, coriander and garlic in the bowl of a food processor and process until a smooth paste forms. Taste and season with salt and pepper. (Add a little extra lemon juice or water if the hummus is too thick.)

2. Transfer hummus to a bowl. Sprinkle with paprika to garnish. Serve with carrot and celery sticks.

Source
Good Taste - February 2005, Page 119
Recipe by Jan Purser

More Lebanese Recipes:

Zucchini and haloumi fritters with dill yoghurt dressing
Zucchini & haloumi fritters with tabouli
Lebanese sausages (makanek)
Baba Ganoush and Pita Crisps
Muttabel with Za'atar-Spiced Pita Bread
Kibbe Nayeh 

Save and share Reduced-fat hummus recipe

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Chicken tagine with carrots & dates recipe

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

With tasty baby carrots, sweet dates and succulent chicken pieces, this dish has it all.

Preparation Time 15 minutes
Cooking Time 70 minutes

Ingredients (serves 4)

35g (1/3 cup) flaked almonds
3 tsp olive oil
8 chicken drumsticks
2 brown onions, halved, thinly sliced
2 garlic cloves, thinly sliced
2 tsp ground cumin
2 tsp ground ginger
1 tsp ground turmeric
250ml (1 cup) chicken stock
1 x 400g can diced tomatoes
1 bunch baby (Dutch) carrots, ends trimmed, peeled
85g (1/2 cup) dried pitted dates
2 tsp honey
Cooked couscous (optional), to serve
Ground cinnamon, to serve
Fresh coriander sprigs, to serve

Method

1. Preheat oven to 180°C. Spread the almonds over a baking tray. Bake in oven for 4 minutes or until toasted. Transfer to a heatproof bowl.
  
2. Heat 1 teaspoon of oil in a flameproof casserole dish over medium-high heat. Add half the chicken and cook, turning occasionally, for 6 minutes or until golden. Transfer to a plate. Repeat with remaining chicken, reheating the dish between batches.
  
3. Heat remaining oil in the dish over medium heat. Add the onion and garlic, and cook, stirring occasionally, for 5 minutes or until the onion is soft. Add the cumin, ginger and turmeric, and stir to coat.
  
4. Add the stock and tomato. Bring to the boil. Add the chicken, carrots and dates. Cover and bake for 40-45 minutes or until chicken is cooked through. Stir in the honey. Season with salt and pepper.
  
5. Divide the chicken mixture and couscous, if desired, among serving dishes. Sprinkle with the almonds and cinnamon. Top with coriander to serve.

Notes
Freezing tip: Cool at the end of step 4. Transfer to an airtight container. Label, date and freeze for up to 3 months. Thaw overnight in fridge. Preheat oven to 180°C. Place in a casserole dish. Bake, covered, until heated through. Continue from step 5.
To check the chicken in step 4, test with a fork to see if the meat comes easily away from the bone.

Source
Good Taste - July 2008, Page 21
Recipe by Gemma Luongo

More Moroccan Tagine Recipes:

Chicken & chickpea tagine
Lamb and apricot tagine
Chicken and vegetable tagine
Lamb & broad bean tagine
Fish tagine
Chicken & chickpea tagine  

Save and share Chicken tagine with carrots & dates recipe

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