Arabic Style Herbed Chicken Wings Recipe

Photo: Arabic Style Herbed Chicken Wings Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try   Arabic Style Herbed Chicken Wings recipe.  Enjoy the good taste of Arabic Food and learn how to make Arabic Style Herbed Chicken Wings. 
 
Chicken wings are all time favourites! Everyone loves chicken wings. This is the Arabic Mezza Version of this delicious treat.

You Need
18 chicken wings, cut into 2 each and tip chopped and discarded
1 cup all purpose flour
Salt & Black pepper to taste
1 tsp paprika
Vegetable oil for frying
30g butter
4 cloves garlic crushed
2 tbsp coriander, finely chopped
1tsp parsley, finely chopped
Juice of 1 lemon

Season the all purpose flour with salt, black pepper and paprika, set aside.

Clean and pat dry the chicken wings.  Cut them as shown in the picture above. Place the cut wings in a large bowl with the seasoned all purpose flour, and toss to coat the chicken completely with the flour. Deep fry the floured wings till golden. Drain on paper towels.

Meanwhile, melt the butter in a small skillet, add the garlic and stir once, add the coriander and parsley cooking in the butter till wilted. Sprinkle with lemon juice.

In a large bowl, mix the fried wings with the garlic coriander sauce and toss to coat. Transfer to a serving dish and serve alongside garlic paste if desired and lemon wedges. Serve hot.

This is a very simple recipe, but one that will find its way to your heart. Try it out and offer it in your hot appetisers buffet and watch it disappear in seconds :))

Source dimasharif.com   

More Arabic Food Recipes:

Diced lamb tajine
Squash kibbeh balls
Falafel with Garlicky Tahini Sauce
Runner Beans with Tomato
Saudi Chicken Biryani
Fatet Chicken Musakhan 

Save and share Arabic Style Herbed Chicken Wings Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Diced lamb tajine recipe

Photo: Diced lamb tajine recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try   Diced lamb tajine recipe.  Enjoy the good taste of Arabic Food and learn how to make Diced lamb tajine. 

Ingredients:

1/4 cup olive oil
1kg diced lamb meat
2 teaspoons paprika
3/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground cardamom
1 teaspoon salt
1/2 teaspoon ground ginger
1 pinch saffron
3/4 teaspoon garlic powder
3/4 teaspoon ground coriander
2 medium brown onions, diced
4 medium carrots, peeled, cut into batons
3 cloves garlic, crushed
1 tablespoon grated fresh ginger
2 teaspoons grated lemon rind
500ml chicken stock
1 tablespoon sun-dried tomato paste
1 tablespoon honey
1 tablespoon cornflour
1 tablespoon water

Method: 

Place lamb in a large bowl, toss with 2 tablespoons of the olive oil. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and shake to coat well. Refrigerate at least 8 hours, preferably overnight.
 
Heat remaining oil in a large saucepan over medium-high heat. Cook lamb, in batches, until well browned. Remove from pan. Add onions and carrots and cook for 5 minutes. Stir in the garlic and ginger and cook until fragrant.
 
Return the lamb to the pan with the lemon zest, chicken stock, tomato paste and honey. Bring to the boil and then reduce heat to low. Cover and simmer for 1½ to 2 hours, stirring occasionally, until the meat is tender.
 
If the consistency of the tagine is too thin, you may thicken it with a mixture of cornflour and water during the last 5 minutes.
 
Source: Middle East Kitchen
 
More Arabic Food Recipes:

Squash kibbeh balls
Falafel with Garlicky Tahini Sauce
Runner Beans with Tomato
Saudi Chicken Biryani
Fatet Chicken Musakhan
Chicken & Prunes Maraq   

Save and share Diced lamb tajine recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Squash kibbeh balls recipe

Photo: Squash kibbeh balls recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try   Squash kibbeh balls recipe.  Enjoy the good taste of Arabic Food and learn how to make Squash kibbeh balls.

It is more fun to eat when they are hot and the cheese is oozing out!

INGREDIENTS:

1 pound of kabocha squash (any squash will do, just make sure it is thoroughly drained)
4 ounces of extra-fine bulgur #1, soaked in water for 5 minutes and drained thoroughly (squeeze out the water)
small white onions, sprinkled with salt and sumac
1/4 cup of minced herbs (parsley, other)
Spices: 1/2 tsp. white pepper, 1/2 tsp. allspice, 1/2 tsp. cinnamon, 1 1/2 tsp. salt, 1 tsp. cumin, 1 tsp. hot Aleppo pepper
1/2 cup of fine semolina flour
1/4 cup of unbleached all-purpose flour

Filling:

8 ounces of goat cheese
2 large eggs
1 cup shredded mozzarella
1/4 cup of walnuts
1/4 cup of whipping cream
1 teaspoon of mashed garlic (with salt in a mortar)
Spices: 1 teaspoon of salt, 1/2 teaspoon of white pepper, 1/2 teaspoon of seven-spice, 1/2 teaspoon of thyme or wild zaatar, 1/2 teaspoon of Aleppo pepper
1/4 cup of minced parsley
1/4 cup of minced dill (or other herb)
Lemons, quartered
Oil, to fry the kibbeh in

To make it easier: shape the cheese mixture into teaspoon-sized balls and freeze for 15 minutes before starting.

METHOD:

Make the kibbeh shell and refrigerate: place the drained squash, chopped onion, herbs and spices, bulgur, flour and semolina in the bowl of a food processor. Process into a homogenous paste. Transfer to a bowl and into the fridge, covered.
 
Make the cheese filling by combining all the ingredients. Shape into little teaspoon-sized balls and place on a piece of foil into the freezer for 15 minutes to make using them easier.
 
Take balls of dough (can use a cookie dough scooper) and fill with the cheese. Place in the fridge until ready to fry.
 
Heat several cups of oil to 375F and fry the balls of kibbeh, a few at a time. Serve warm with extra lemons.
 
Chef Joumana Accad

CEO, Taste of Beirut

More Arabic Food Recipes:

Falafel with Garlicky Tahini Sauce
Runner Beans with Tomato
Saudi Chicken Biryani
Fatet Chicken Musakhan
Chicken & Prunes Maraq
Chicken Kabsa with Sausage & Beans  

Save and share Squash kibbeh balls recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Falafel with Garlicky Tahini Sauce Recipe

Photo: Falafel with Garlicky Tahini Sauce Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try   Falafel with Garlicky Tahini Sauce Recipe.  Enjoy the good taste of Arabic Food and learn how to make Falafel with Garlicky Tahini Sauce. 

Ingredients (Serves 3-4)

For the tahini sauce:

225 grams tahini (seasame seed paste)
113 grams canned chickpeas, drained and rinsed
1 lemon, juiced
2 garlic cloves, chopped
1 1/4 teaspoons kosher salt
1/2 teaspoon cayenne pepper

For the falafel:

113 grams canned chickpeas, drained
3/4 pound ounces ground lamb
3 tablespoons green onions, white and light-green parts only, finely chopped
2 garlic cloves, finely chopped
113 grams finely chopped fresh cilantro (coriander)
56.7 grams finely chopped parsley
1 teaspoon kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
Large pinch cayenne
113 grams olive oil

Method

To make the sauce, combine ingredients in a food processor. As you purée, add 113 grams to the 170 grams of water through feed tube until mixture is smooth. Taste and adjust seasoning if necessary. Sauce should be thinner than hummus. Tahini is a Middle Eastern sesame seed paste you can find in most grocery stores.

For the balls, in a large ball, mash 113 grams chickpeas with a potato masher or fork. Add remaining ingredients and mix well with your hands or a wooden spoon. Form into 1 1/4 centimeter balls.

Heat oil in a large skillet over medium-high heat until shimmering. Cook balls in batches, turning occasionally until golden-brown all over and just cooked through, 5-6 minutes. Transfer to a plate lined with paper towels. Drizzle with sauce and serve immediately.

From sheerluxe 

More Arabic Food Recipes:

Runner Beans with Tomato
Saudi Chicken Biryani
Fatet Chicken Musakhan 
Chicken & Prunes Maraq 
Chicken Kabsa with Sausage & Beans  
Mutabbag Bel Laham     
 
Save and share Falafel with Garlicky Tahini Sauce

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Runner Beans with Tomato Recipe

Photo: Runner Beans with Tomato Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try   Runner Beans with Tomato Recipe.  Enjoy the good taste of Arabic Food and learn how to make Runner Beans with Tomato. 

Cuisine: Lebanese
Category: Levant
Serves: 5 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     25 minutes
Cooking time :     1 hour, 10 minutes

Ingredients

2 tablespoons olive oil

1 medium onion or 125 g, sliced

800 g runner beans, trimmed and cut into 4 cm lengthwise

8 cloves garlic, sliced

2 medium tomatoes or 300 g, peeled and sliced

2 cubes MAGGI® Vegetable Bouillon

2 tablespoons tomato paste

3 cups water or 750 ml

Preparation

Warm olive oil in a medium saucepan and sauté onion for 3 minutes or until onion is tender. Add the runner beans and stir over a medium heat for 10 minutes.

Add garlic and tomato and stir occasionally for 4 minutes or until tomato is tender.

Add MAGGI® Vegetable Bouillon cubes, tomato paste, water and bring to boil.

Simmer over low heat uncovered with occasional stirring for 50 minutes or until beans is cooked (add water if it’s needed).

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

Nutritional Information

Energy :     118.00 Kcal
Protein :     4.20 g
Carbohydrate :     13.00 g
Fats :     6.00 g 

From Nestle Family
 
More Arabic Food Recipes:

Saudi Chicken Biryani
Fatet Chicken Musakhan
Chicken & Prunes Maraq
Chicken Kabsa with Sausage & Beans 
Mutabbag Bel Laham     
Kibbeh Harira

Save and share Runner Beans with Tomato Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Dates Cookies Recipe

Photo: Dates Cookies Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try   Dates Cookies Recipe.  Enjoy the good taste of Arabic Food and learn how to make Dates Cookies.

Cuisine: Oriental
Category: Levant
Serves: 12 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     20 minutes
Cooking time :     25 minutes

Ingredients

for the dough:

2 cups butter or 400 g, softened

5 cups plain flour or 700 g

1 teaspoon lemon zest, grated

1½ cups icing sugar or 200 g

4 egg yolks

for the filling:

1½ cups date paste or 300 g

1 tin NESTLÉ® Cream or 170 g

2½ cups ground almonds or 250 g

Preparation

Mix the soft butter with the flour using your hands until the mixture is homogenous.

Make a hole in the middle of the dry mixture. Add lemon zest, icing sugar and egg yolks. Use your fingertips to mix the ingredients together.

Mix the dough well until it can be formed into ball then knead it lightly pressing with hands until it is smooth. Divide into 2 equals balls, cover and chill for at least ½ hour or until almost firm.

Meanwhile, combine in a bowl the date paste, NESTLÉ® Cream and ground almond and mix well until well combined.

Generously sprinkle flour over the first dough and place it between two sheets of greaseproof paper. Gently roll it between the papers to get 3mm thick dough. Repeat the same process for the second dough.

Place the first one over a large tray keeping greaseproof paper below and removing the upper one. Spread and press the date mixture evenly all over the rolled dough.

Turn the second rolled dough over the date paste mixture by removing the upper paper and keeping the below one to ease turning the dough over the date paste mixture. Press gently and place in the freezer for few hours until it freezes.

Slice out bite shapes using a sharp knife, place cookies 1cm apart on greased large baking tray. Keep aside to defrost and bake in a 200˚C preheated oven for 20-25 minutes or until top becomes light brown.

Remove from oven and set aside to cool.

Cooking tips :     Brush the top with beaten eggs and sprinkle with slightly toasted sesame seeds before baking.

Nutritional Information

Energy :     792.00 Kcal
Protein :     13.00 g
Carbohydrate :     94.00 g
Fats :     43.00 g

Source: Nestle Family 

More Arabic Food Recipes:

Best Baklava
Easy Baklava Recipe
Baklava with honey syrup 
Lebanese Knafeh
Umm Ali
Pistachio Dates Truffles   

Save and share Dates Cookies Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Roasted Red Pepper and Walnut Dip (Muhammara) Recipe

Photo: Muhammara

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Roasted Red Pepper and Walnut Dip (Muhammara)i Recipe.  Enjoy the good taste of Arabic Food and learn how to make Roasted Red Pepper and Walnut Dip (Muhammara).

Muhammara hails from the Middle East…Syria to be exact. It’s got an intriguing name, and it’s flavor is intriguing, as well.

To make it, you start by roasting three red bell peppers – I do this over the gas burners of my stove- or, feel free to use an 8 ounce jar of roasted peppers. 

Once you’ve rinsed, peeled, cored, and seeded the peppers, all you have to do is blend them up with a few more ingredients: toasted walnuts, fresh garlic, and pomegranate molasses among them. Muhammara usually includes bread crumbs, as well, but in the interest of keeping this dip gluten-free, I left them out. If you want to use about 2/3 cup (regular or homemade gluten-free) breadcrumbs, go right ahead: just be aware that the color of the dip will not be as vibrant if you do, and you’ll probably have to add more oil or water (about 1/4 cup) to thin out your Muhammara while blending.

If you don’t have pomegranate molasses, you can substitute maple syrup or honey, but I’d add a bit more lemon juice to compensate for the subtle tartness that the pomegranate molasses provides. Muhammara is often made and garnished with fresh mint leaves, but I’ve used cilantro here: use whichever you like, or leave them out.

Ingredients:

*3 roasted red bell peppers
*1/2 cup walnuts, toasted in a 300 degree F. oven for 10-12 minutes
*1/4 small red onion, or more to taste
*3 cloves of garlic, peeled
*1 teaspoon ground cumin
*1 teaspoon Aleppo pepper (or use 1/2-1 teaspoon crushed red pepper flakes); note that I've seen recipes that call for a whole jalapeño pepper instead...try this if you want the dip to be spicy
*1 tablespoon toasted walnut oil (or olive oil)
*2 tablespoons fresh lemon juice
*1 1/2 tablespoons pomegranate molasses
*1/2 teaspoon sea salt
*handful of fresh cilantro, plus a few more coarsely chopped leaves for garnish

Directions:

1. Combine everything but the cilantro leaves you'll use as a garnish in a blender or food processor. Blend/process until the dip is smooth but still has some texture.

2. Transfer to a serving dish and garnish with the coarsely chopped cilantro leaves. Serve with vegetable crudités and/or crackers, pita bread, or baguette slices.

Adapted from Good Food to Share (Williams-Sonoma): Recipes for Entertaining with Family & Friends and Closet Cooking.

You can spread this dip onto baguette or warm pita slices. Or, for a low cal/carb, gluten-free option, spoon it onto California endive leaves*, or use vegetables, such as raw carrots and/or celery, as “dippers”. Another great option is to serve it with your favorite gluten-free crackers.

Source: Healthy Green Kitchen
 
More Arabic Food Recipes:

Mutabbag Bel Laham
Kibbeh Harira
Shakreyah with Broad Beans 
Lebanese Kibbeh Patties  
Kibbeh Bi Laban     
Chicken Koftas with Cucumbers and Yogurt 
 
Save and share Roasted Red Pepper and Walnut Dip (Muhammara) Recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.