Moroccan-spiced lamb triangles recipe

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

Preparation Time 20 minutes
Cooking Time 30 minutes
Makes 20

Ingredients

1 tbs olive oil
1 small brown onion, halved, finely chopped
1 garlic clove, crushed
1 1/2 tbs Middle Eastern spice (harissa) mix (McCormick brand)
250g lamb mince
50g (1/4 cup) finely chopped dried dates
40g (1/4 cup) toasted slivered almonds (Ducks brand)
70g (1/4 cup) natural yoghurt
1/4 cup coarsely chopped fresh coriander
Salt & freshly ground black pepper
20 sheets filo pastry
80g butter, melted
1 tbs caraway seeds

Method

1. Heat the oil in a large frying pan over medium-high heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the spice mix and cook, stirring, for 2 minutes or until fragrant. Add the lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until golden brown. Remove from heat. Add the dates, almonds, yoghurt and coriander, and stir to combine. Taste and season with salt and pepper. Set aside for 15 minutes to cool.

2. Place the filo sheets on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 filo sheet with melted butter and fold lengthways into 3 to make a 5cm-wide strip of pastry. Place 1 tbs of the mince mixture on the narrow edge closest to you. Use your fingers to hold the mince in place and fold the bottom right-hand corner over diagonally to cover filling. Continue folding on the diagonal until the end of the pastry strip is reached and a triangle forms. Place on a baking tray. Repeat, with the remaining pastry, melted butter and filling, to make another 19 triangles.

3. Preheat oven to 180°C. Brush triangles with any remaining melted butter and sprinkle with caraway seeds. Bake in preheated oven for 15 minutes or until triangles are heated through and pastry is golden brown. Remove from oven.

4. Arrange triangles on a large serving platter and serve immediately.

Source
Good Taste - December 2004, Page 170
Recipe by Sarah Hobbs

More Moroccan Recipes:

Moroccan lamb with carrot mash
Beef, date & honey tagine with almonds
Moroccan chard & lamb pan-fry
Chicken tagine with couscous
Fast chicken tagine
Moroccan Tagine

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Moroccan lamb with carrot mash recipe

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

Ingredients (serves 4)

1 tbs tomato paste
1/2-1 tbs harissa paste* (depending how hot you like it)
5 tbs (100ml) olive oil
2 garlic cloves
2-3 (4-cutlet) lamb racks
6 large carrots, peeled, roughly chopped
1 tbs honey
1 tbs lemon juice
2 tbs chopped flat-leaf parsley
1 tsp cumin seeds
1 cup (250ml) beef stock
Steamed green beans, to serve

Method

1. Combine pastes with 2 tablespoons olive oil and 1 crushed garlic clove. Place lamb racks in a dish and brush with marinade. Set aside for 10 minutes.

2. Meanwhile, place the carrots in a saucepan of salted water, bring to the boil, then reduce heat to medium and simmer until tender. Drain and mash. Add the honey, lemon juice, parsley, cumin seeds, 2 tablespoons of the remaining olive oil and salt and pepper, then beat well until mixture is smooth. Cover and set aside in a warm place.

3. Preheat the oven to 220°C.

4. Heat remaining oil in an ovenproof frypan, add the lamb racks (reserving any marinade remaining in the pan) - laying them meat-side down - and cook for 1-2 minutes. Transfer the pan to the oven and roast for 10 minutes. Remove and set racks aside in a warm place to rest.

5. Return the frypan to medium heat (watch the handle, it will be hot), add any remaining marinade and the stock, and bring to the boil, stirring, until sauce is reduced by half.

6. Divide the carrot mash between serving plates, add 2-3 lamb cutlets to each plate and drizzle with the sauce. Serve with the steamed green beans.

Notes
Available from gourmet food stores.

Source
delicious. - July 2003, Page 82
Recipe by Valli Little

More Moroccan Recipes:

Beef, date & honey tagine with almonds
Moroccan chard & lamb pan-fry
Chicken tagine with couscous
Fast chicken tagine
Moroccan Tagine
Easy fish tagine recipe

Save and share Moroccan lamb with carrot mash recipe

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Macaroni Pasta with Béchamel Recipe

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

Preparation time :     25 minutes
Cooking time :     45 minutes

Ingredients - Serves 6

2½ cups macaroni pasta or 375 g
2 tablespoons vegetable oil
1 large onion or 200 g, diced
300 g minced beef
½ teaspoon salt
¼ teaspoon ground black pepper
5 cups milk or 1250 ml
1 sachet MAGGI® Béchamel Mix
1 cup mozzarella cheese or 100 g, grated

Preparation

Cook the macaroni pasta according to packaging instructions preferably “al-dente”. Drain and cool under cold water then set aside.

Heat the oil in a sauce pan and sauté onions for 2 minutes then add the minced meat and fry for 5 minutes or until the beef becomes brown in color. Season with salt and black pepper, stir and set aside.

Add milk and MAGGI® Béchamel Mix to a large saucepan. Bring to boil with constant stirring then simmer for 2-3 minutes or until the sauce thickens.

Pour 2/3 quantity of the béchamel sauce into the cooked macaroni in a mixing bowl and mix to combine the sauce and the pasta well. Arrange half the quantity of pasta mixture over the bottom of an oven dish.

Arrange the prepared meat mixture over the pasta in the same oven dish then top with the rest of pasta mixture.

Spoon the rest of the béchamel sauce over the pasta and top with Mozzarella cheese.

Bake in a 190°C preheated oven for 15-20 minutes or until top becomes golden in color.

Cooking tips :     You can use any other kind of pasta.

Nutritional Information

Cooking tips :     You can use any other kind of pasta.
Preparation time :     25 minutes
Cooking time :     45 minutes
Fats :     24.00 g
Protein :     34.00 g
Carbohydrate :     69.00 g
Energy :     615.00 Kcal

More Recipes:

Pasta & mixed peppers with walnut & lemon pesto
Pasta with Fish and Tomatoes
Rice and Chick peas (Rez bel hummos)
Adas Rishta
Lebanese Lamb
Moroccan Vegetable Soup (Chorba)  

Save and share Macaroni Pasta with Béchamel Recipe

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