Chicken Kabouli Interior Style Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chicken Kabouli Interior Style Recipe. Enjoy cooking tasty Arabic food and learn how to make Chicken Kabouli Interior Style.

Preparation time : 25 minutes
Cooking time : 45 minutes

Serves: 5 persons

Ingredients

1 whole chicken, washed
½ teaspoon salt
3 tablespoons omani mixed spicess
3 tablespoons ghee
3 medium onions or 375 g, chopped
3 cloves garlic, crushed
3 cubes MAGGI® Chicken Bouillon
4½ cups water or 1125 ml
2½ cups basmati rice or 500 g, washed and drained

Preparation

Place chicken in oven tray, season with salt and 1 tablespoon of Omani mix spices reserve 2 tablespoons. Place in a 200°C oven for 45 minutes or until chicken is cooked and becomes red in color. Remove from oven and set aside.

Meanwhile, heat the ghee in a large saucepan, add and cook onions for 5-6 minutes or until they become golden brown in color. Add the remaining 2 tablespoons of Omani mix spices and garlic. Stir then add MAGGI® Chicken Bouillon cubes and water. Bring to boil then add the rice. Stir, cover and simmer over low heat for 25 minutes or until rice is cooked.

Serve the rice in a plate and top it with the roasted chicken. Garnish with fried nuts and fried almond.

Cooking tips : Sprinkle 1½ teaspoon saffron soaked in ¼ cup or 60ml rose water on the rice after it’s cooked. (optional)

Serving tips : Serve with this dish Dakous sauce.

Nutritional Information:

Fats : 39.00 g
Protein : 47.00 g
Carbohydrate : 94.00 g
Energy : 922.00 Kcal

More Arabic Food Recipes:

Tabbouleh with Chicken and Red Pepper
Chicken Shawarma
Brick Chicken with Apricot Couscous
Mutafaya
Lebanese Chicken and Potatoes
Fast Chicken Tagine

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Mutafaya Recipe - How to Make Mutafaya

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Mutafaya Recipe. Enjoy cooking tasty Arabic food and learn how to make Mutafaya.

Preparation time :     20 minutes
Cooking time :     25 minutes

Serves: 7 persons

Ingredients

For the fish marinade:
1 kg king fish, deirek, cut into thick slices
Lemon juice, one piece only
Pinch of salt
1 teaspoon ground cumin
3 tablespoons adeny chili mixture, (Adeny besbas)

For the sauce:
4 tablespoons vegetable oil
2 medium potatoes or 500 g, cut into medium fingers
2 medium onions or 250 g, cut into thin slices
3 cloves garlic, crushed
2 tablespoons coriander leaves, chopped
3 small green chili peppers, (green besbas)
1 teaspoon ground cumin
1 teaspoon curry powder
1 tablespoon tomato paste
3 medium tomatoes or 450 g, chopped
1 cube MAGGI® Chicken Bouillon
½ cup adeny chili mixture or 125 ml, (Adeny besbas)
1½ cups water or 375 ml

Preparation

Combine fish, lemon juice, salt, and cumin powder and adeny chili mixture. Marinate for 10 minutes.

Heat oil in a large non-stick deep frying pan, add and fry fish from both sides for 6 minutes or until fish is cooked. Remove the fish and set aside.

At the same oil, add potatoes. Stir and cook for 5 minutes then add onions and garlic, stir for another 3 minutes then add coriander, green chili, cumin powder, curry powder, tomato paste, tomatoes, MAGGI® Chicken Bouillon cube adeny chili mixture and water. Stir and bring to boil.

Simmer over low heat for 10 minutes or until potato is cooked.

Add the fried fish. Stir gently then serve.

Serve with cooked rice.

Nutritional Information:

Fats :     9.60 g
Protein :     32.00 g
Carbohydrate :     21.00 g
Energy :     301.00 Kcal

More Arabic Food Recipes:

Moroccan fish with salad
Middle Eastern style baked fish with couscous
Grilled Fish Kofta in Spicy Sauce
Moroccan spiced fish with ginger mash
Chicken and Sausage Couscous
Brick Chicken with Apricot Couscous

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Couscous salad with avocado & prawns recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Couscous salad with avocado & prawns Recipe. Enjoy cooking tasty Arabic food and learn how to make Couscous salad with avocado & prawns.   Half an hour and there you have it - a tasty Middle Eastern dinner.

Preparation Time 15 - 20 minutes
Cooking Time 5 minutes

Ingredients (serves 4)

190g (1 cup) couscous
125ml (1/2 cup) salt-reduced chicken stock
125ml (1/2 cup) water
2 tsp olive oil
2 small Lebanese cucumbers, ends trimmed, finely chopped
2 carrots, peeled, finely chopped
1 red capsicum, halved, deseeded, finely chopped
1 small avocado, halved, stone removed, peeled, thinly sliced
400g peeled cooked prawns, deveined
1/3 cup shredded fresh mint

Dressing
1 tbs finely grated lemon rind
60ml (1/4 cup) fresh lemon juice
2 tbs olive oil

Method

1. Place the couscous in a heatproof bowl. Place the stock and water in a saucepan over medium heat. Bring to the boil. Stir in the oil. Pour the stock mixture over the couscous. Stir to combine. Set aside, covered, for 3 minutes or until the liquid is absorbed. Use a fork to separate grains. Set aside for 5 minutes to cool.
  
2. Meanwhile, to make the dressing, whisk together the lemon rind, lemon juice and oil in a small bowl. Season with salt and pepper.
  
3. Add the cucumber, carrot, capsicum, avocado, prawns and mint to the couscous, and toss to combine.
  
4. Add the dressing and toss to combine. Divide among serving bowls and serve.

Notes
Storage tip: Store capsicum in the crisper or a sealed plastic bag in the fridge for up to one week.

Variations

Pasta salad with salmon & balsamic dressing: Omit the couscous, stock, water, oil and prawns. Omit the lemon rind and lemon juice from the dressing. Reduce the oil in the dressing to 11/2 tbs olive oil. Finely chop the avocado. In step 1, cook 250g dried spiral pasta in a large saucepan of boiling water following packet directions or until al dente. Drain. Set aside to cool. Add 1 1/2 tbs balsamic vinegar to the oil in step 2. Add 1 x 415g can red salmon, drained, skin and bones removed, flaked, to the pasta mixture in step 3. In step 4, add dressing to the salad. Toss to combine. Divide among serving bowls and serve.

Chicken & vegetable noodle salad: Omit the couscous, stock, water, oil, prawns and mint. Omit the dressing. Peel the cucumber and carrots into ribbons. Thinly slice the capsicum. Cook 300g fresh egg noodles in a saucepan of boiling water for 1-2 minutes or until tender. Rinse under cold running water. Drain. Omit step 1. In step 2, whisk together 1 1/2 tbs sweet chilli sauce, 1 1/2 tbs fresh lime juice, 1 1/2 tbs soy sauce and 1 tbs olive oil. Add 1 bunch coriander, leaves picked, and 200g (2 cups) shredded Woolworths Country Style Roast Chicken to the salad in step 3. In step 4, add the soy sauce mixture to the salad and toss to combine. Divide among serving bowls and serve.

Couscous salad with chickpeas & capsicum: Omit the prawns. Replace the capsicum with 125g (1/2 cup) drained Always Fresh Fire Roasted Marinated Red Pepper Strips (roasted capsicum). Replace the mint with 1/2 cup fresh mint leaves. Add 1 x 400g can chickpeas, rinsed, drained, to the salad in step 3. In step 4, add the dressing to the salad and toss to combine. Divide among serving bowls and serve.

Source
Good Taste - April 2008, Page 39
Recipe by Alison Roberts

More Salad Recipes:

Tabbouleh with Chicken and Red Pepper
Middle Eastern Eggplant Salad
Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce
Middle Eastern Salad Plate
Lebanese fruit salad
Moroccan chicken and potato salad

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Moroccan-spiced lamb triangles recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan-spiced lamb triangles Recipe. Enjoy cooking tasty Arabic food 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 Arabic Food Recipes:

Lebanese Olive Pizza
Lebanese Chicken Marinade
Shish Barak with Yoghurt
Beef, feta and green onion rissoles
Chicken biryani recipe
Lamb and Apricot Tagine

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Lebanese Stuffed Grape Leaves Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese Stuffed Grape Leaves Recipe. Enjoy cooking tasty Arabic food and learn how to make Lebanese Stuffed Grape Leaves.

Total Time: 3 hours

Ingredients

1/2 lb ground lamb
1/2 lb Ground beef
2 cups uncooked rice
1 tsp Allspice
1/2 tsp Black pepper
1 Tbs Salt
1 cup Butter; melted
1 large jarrinsed grape leaves; (Orlando is a good brand)

Prepararation

1. Rinse the rice, then drain most not all of the water. Mix in with the meat. Mix in spices, then the butter.

2. Roll the grape leaves. To roll, place a leaf, vein-side-up on a flat surface. Put about a tablespoon of mixture, elongated, near the bottom of the leaf. Then, fold up the bottom around the meat, fold in the sides, and roll up TIGHTLY, folding in any sticking out edges as you go, so you nd up with a very smooth, tightly rolled leaf, about as thick as a cigar.

3. Pack the leaves VERY tightly in a large pot. You'll have a few layers. Cover them with a flat surface, such as a plate or the lid of a smaller pot, to hold the leaves in place. Then on top of that put a bowl. Cover the grape leaves with water, and also fill the bowl with water. Boil for 15 minutes, then simmer for 1? hours. Add a little water as necessary (i.e., if you see no more bubbling).

4. Serve hot or cold. 

More Arabic Food Recipes:

Stuffed Grape Leaves
Warak Enab
Lamb Stuffed Vine Leaves
Syrian Cabbage Rolls (Mihshee Malfoof bi Burghul)
Lamb Stuffed Cabbage Rolls
Stuffed Cabbage
Malfouf  

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Hummus Dip...Two Ways (Regular and Sundried Tomato) Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Hummus Dip...Two Ways (Regular and Sundried Tomato) Recipe.  Enjoy Middle Eastern food and learn how to make Hummus Dip...Two Ways (Regular and Sundried Tomato). 

Yield: 6 , Total Time: 20 minutes

Ingredients

1 14-oz cancanned chickpeas; drained and rinsed
1 clove garlic
2 tbsp sesame seed paste (tahini)
2 tbsp lemon juice; freshly squeezed
0.25 tsp ground cumin
1 extra virgin olive oil / water; (for thinning dip)
1 Salt
1 tbsp sundried tomatoes

Preparation

Garnish:
paprika
olive oil
fresh flat leaf parsley,chopped
sundried tomatoes,chopped*
basil*

*(optional...only if you are doing the sundried tomato kind)

Directions:

Drain and rinse the chickpeas. Reserve about 1 TBS of chickpeas for garnish.Add chickpeas to a food processor. Slice garlic(or use a garlic press) and add to chickpeas. I added 2 TBS of sesame seeds, but if you have tahini use that instead. Add the cumin and a pinch or two of kosher salt.

Process till fine.Add lemon juice and pulse a few times. Adjust seasoning. With the motor running add about 2-4 TBS oil. It is at this point, that you can divide the dip in half. If you want to make the sundried tomato kind, take out half of the mixture and set it aside. Otherwise, just leave it all in the food processor and proceed to the next step. With the other half that is still in the food processor, adjust the seasoning.If it still is not thin enough, add some water(about 1 TBS at a time)while the motor is running till you reach your desired consistency..... Remove from the food processor and place in a bowl. Place some reserved chickpeas on top, sprinkle with some paprika, and drizzle some olive oil. Top with some chopped parsley.

To make the sundried tomato hummus:

Use the other half of the hummus (that you reserved) and place it back in the food processor. Add about 1 TBS sundried tomatoes and process till fine. Add some water to thin it out....if you need to. Adjust seasoning. Place in another bowl and top with chopped sundried tomatoes and drizzle some olive oil. Place a sprig or two of basil as a garnish.

More Arabic Food Recipes:

Moroccan hommus dip
Extra-Creamy Hummus
Spicy Hummus: Quick Chickpea Spread
Hummus Ma Lahma
Red Pepper hummus
Hummus Dip 

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Syrian Cabbage Rolls (Mihshee Malfoof bi Burghul) Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Syrian Cabbage Rolls (Mihshee Malfoof bi Burghul) Recipe.  Enjoy Middle Eastern food and learn how to make Syrian Cabbage Rolls (Mihshee Malfoof bi Burghul). 

Syrian meatless cabbage rolls. Tangy, spicy, and very filling.

Yield: 12 , Total Time: 1 hours

Ingredients

1 medium cabbage
2 1/2 cup chickpeas; cooked
1 cup coarse burghul; - (Bulgar wheat)
2 medium onions; - finely chopped
4 tablespoons Tomato paste
2 tablespoons cilantro; - finely chopped
2 tablespoons Butter
2 tablespoons mint leaves; - finely chopped
1/2 teaspoon Allspice
1/2 teaspoon Cumin
1/8 teaspoon cayenne; as required
1/2 teaspoon Salt; to taste
1/2 teaspoon Black pepper; - to taste
8 cloves garlic; - thin sliced
2 cups Tomato juice

Preparation

Place burghul in a bowl and cover with boiling or hot water and allow to sit for about 20 minutes until the liquid is absorbed and the burghul is partially cooked.

Place cabbage in a pot of boiling water and cook for a few minutes to soften leaves. Remove from water and, with a knife, loosen leaves from the base. If the leaves are still not soft, boil again for a few minutes. When all leaves are cut free, trim the bottom portion of the thick rib from each leave (e.g. about 2 inches in), leaving a large circle that will be used to wrap the filling. Note - if leaves are very large, they may be cut in half before use.

To make filling, place all remaining ingredients, except garlic and tomato juice, in a bowl and thoroughly mix. Place some filling on the wide end of a cabbage leaf and roll, tucking in the ends in the process. Continue until all leaves are finished.

Cover bottom of saucepan with saved cabbage ribs and any extra leaves. Arrange rolls side by side. Sprinkle a little extra salt and add the garlic cloves to the pan. Pour the tomato juice over cabbage rolls. Add a little extra water if needed so that the liquid comes up at least half way up the pan. (Opt. - you may place an inverted plate on top of the cabbage rolls to weight them in the pan. Alternatively, use a tight fitting lid.)

Bring to a boil; then cover and cook tomato juice and enough water to cover plate. Bring to a boil; then cover and cook over medium heat for 50 minutes or until burghul is well done. Serve hot or cold with a little of the tomato sauce from the pan.

Makes about 10 - 12 cabbage rolls; number will vary based on size of leaves and amount of filling used.

Adapted From: Classic Vegetarian Cooking from the Middle East & North Africa

by Habeeb Salloum

Each (1 roll, app 1 cup) serving contains an estimated:

Cals: 158, FatCals: 32, TotFat: 4g
SatFat: 1g, PolyFat: 1g, MonoFat: 2g
Chol: 5mg, Na: 307mg, K: 420mg
TotCarbs: 28g, Fiber: 6g, Sugars: 5g
NetCarbs: 22g, Prot: 6g
 
More Arabic Food Recipes:

Malfouf
Lamb Stuffed Cabbage Rolls
Stuffed Cabbage
Cabbage Rolls with Spicy Vegetables
Stuffed Grape Leaves
Yalanji
  
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