Moroccan vegetable nut roast recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan vegetable nut roast Recipe. Enjoy the Arabic Cuisine and  learn how to make Moroccan vegetable nut roast.

Ingredients

10 shallots
1 butternut squash
2 red peppers
1 medium aubergine
3tbsp olive oil
1tsp ground coriander
1tsp paprika
tsp cinnamon
2 cloves garlic, crushed
5cm (2in) piece of ginger
400g (13oz) can chickpeas, drained
handful coriander, chopped
125g (4oz) peeled almonds, toasted
125g (4oz) shelled pistachios
75g (3oz) butter, melted
1x 200g (7oz) packet filo pastry

Preparation

Heat the oven to Gas 4, 180°C, 350°F. Butter a 28cm (11in) loose-bottomed flan tin. Cut the shallots into wedges, deseed and dice the pumpkin, cut the red pepper into strips and dice the aubergine. Mix together with the olive oil, spices and garlic, toss well, place in the oven in a roasting tin and cook for 20 minutes.

Peel and finely dice the ginger and mix in a bowl with the chickpeas, chopped coriander, toasted almonds, and pistachios. Stir this mix into the roasted vegetables when they are cooked.

Lay two sheets of filo pastry in the flan tin. Use a pastrybrush to brush with melted butter. Add two more sheets and butter. Repeat until all are used.

Add roasted vegetables, then fold over the excess pastry in generous folds and crinkle. Brush with the remaining butter and place in the oven to bake for 40 minutes. Remove from oven, carefully remove from the tin and serve.
   
More Arabic Food Recipes:

Chicken Stew with Beans
Chicken Kabouli Interior Style
Tabbouleh with Chicken and Red Pepper
Chicken Shawarma
Brick Chicken with Apricot Couscous
Mutafaya

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Chicken Stew with Beans Recipe

 
Ingredients

1 tsp paprika
1 tsp cumin
1 tsp dried coriander
1 tsp pepper
salt
½ cup flour
1 chicken (divided into 4 parts)
1 Tbsp olive oil
1 onion, minced
4 garlic cloves, crushed
1 tsp rosemary
2 cups tomato, diced
¼ kilo pumpkins, sliced into cubes
¼ kilo potatoes, cubed
2 cups chicken stock
1 cup white beans, boiled

Method

• Combine paprika with cumin, coriander, pepper, salt and flour then stir well.
• Coat the chicken pieces with seasoned flour. Be sure to shake to remove excess flour.
• Heat oil in a frying pan then add the chicken, onion, garlic and rosemary.
• Combine the tomato, pumpkins and potatoes to the pan then add the stock.
• Leave to simmer then add beans.
• Cover the pan and place in the oven.
• Serve hot.

Note: May add white beet or minced spinach about 5 minutes before cooking is complete.

More Arabic Food Recipes:

Chicken Kabouli Interior Style
Tabbouleh with Chicken and Red Pepper
Chicken Shawarma
Brick Chicken with Apricot Couscous
Mutafaya
Lebanese Chicken and Potatoes

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Honey Cookies with Walnuts Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Honey Cookies with Walnuts Recipe. Enjoy preparing traditional middle eastern desserts and learn how to make Honey Cookies with Walnuts.  

Ingredients

3 ½ cup flour
1 tsp baking powder
⅛ tsp salt
¼ cup orange juice
1 tsp orange zest
½ tsp bicarbonate soda
⅔ cup olive oil
6 tablespoon sugar
1 cup crushed walnuts
Honey syrup*

*Recipe for Honey Syrup
1 cup honey
½ cup sugar
⅔ cup water
1 tsp lemon juice
- Put all ingredients into a saucepan over medium heat until boiling.
- Reduce heat and simmer for 5 minutes, keep warm.

Method

- Preheat oven to 180˚C.
- Mix dry ingredients in a bowl.
- Blend juice, zest, oil and sugar well.
- Add flour mixture gradually to orange mixture, stir until combined.
- Roll dough into small balls.
- Transfer to greased baking sheet, press with the tines of a fork that was dipped in flour on the cookies.
- Bake for 20-25 minutes.
- Dip cookies into hot syrup, transfer to baking sheet, sprinkle with cinnamon and walnuts.
- Cool cookies completely before serving.

More Dessert Recipes:

Almond and Chocolate Pie
Basbousa with Pistachio
Low Fat Basbousa with Yogurt
Basbousa Recipe
Coconut Basbousa
Knafeh

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Almond and Chocolate Pie Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Almond and Chocolate Pie Recipe. Enjoy preparing traditional middle eastern desserts and learn how to make Almond and Chocolate Pie. 

Ingredients

½ cup butter
1¼ cups flour
4 Tbsps water
½ cup grounded nuts

The filling

¼ cup almond slices
½ cup dried fruits
½ cup butter
½ cup powdered sugar
2 eggs
½ cup almond flour
¼ tsp vanilla
¼ tsp baking powder

For garnishing

pineapple slices
dried plums
cherries
chopped pistachios

Method

• Preheat oven to180 °C.
• In a large bowl rub butter with flour with finger tips, until well combined and crumby.
• Add water and nuts; continue kneading until soft homogenous dough is obtained.
• Roll out dough in a 26 cm round tart pan, make sure the dough covers the bottom and the sides (prick the bottom of the dough with the tines of a fork to avoid puffing up while baking).
• Cover crust completely with the almond slices and fruits.
• Using an electric mixer beat the butter with sugar in a large bowl on a medium speed until creamy.
• Add the eggs with constant beating until well combined.
• Add flour, vanilla and baking powder; continue beating until thick homogenous batter.
• Pour the batter over the crust.
• Garnish with pineapples, dried plums , cherries and pistachios
• Bake for 35 minutes or until completely cooked.
• Cool, cut and serve.

More Dessert Recipes:

Basbousa with Pistachio
Low Fat Basbousa with Yogurt
Basbousa Recipe
Coconut Basbousa
Knafeh
Knafeh Dough

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Basbousa with Pistachio Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Basbousa with Pistachio Recipe. Enjoy preparing traditional middle eastern desserts and learn how to make Basbousa with Pistachio. 

Preparation time :     10 minutes
Cooking time :     35 minutes

Serves: 10 persons

Ingredients

1 cup butter or 200 g, melted
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
1 teaspoon baking powder
2 cups semolina or 320 g
1½ cups pistachio nuts or 210 g, finely chopped

For the syrup:
2 cups sugar or 400 g
1½ cups water or 375 ml
1 teaspoon lemon juice
1 tablespoon rose water

Preparation

In a bowl, combine butter, NESTLÉ® Sweetened Condensed Milk and baking powder and stir well. Add semolina and mix until well-combined.

Sprinkle chopped pistachio evenly in a 28cm x 24cm baking tin. Pour semolina mixture over the pistachio and level it.

Bake in a 190°C preheated oven for 35 minutes or until top is golden.

Remove from oven and pour cooled syrup on top. Place in fridge to completely cool then cut into diamond shapes and serve.

To prepare the syrup:

Place sugar and water in a saucepan, bring to boil and simmer for 6-8 minutes, then remove from heat and stir in lemon juice and rosewater.

Cooking tips : To peel the pistachio, bring water to boil in a saucepan, add the pistachio and boil for only 10 seconds. Drain and then rub the pistachio in a kitchen cloth to remove the skin.

More Dessert Recipes:

Low Fat Basbousa with Yogurt
Basbousa Recipe
Coconut Basbousa
Knafeh
Knafeh Dough
Baklava with honey syrup

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Low Fat Basbousa with Yogurt Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Low Fat Basbousa with Yogurt Recipe. Enjoy preparing traditional Arabic desserts and learn how to make Low Fat Basbousa with Yogurt.

Preparation time :     15 minutes
Cooking time :     35 minutes

Serves: 20 persons

Ingredients

1 tablespoon tahina
¼ cup ghee or 50 g, softened
1 tin nestlé fat free sweetened condensed milk or 405 g
1 teaspoon baking powder
2½ cups fine semolina or 400 g
½ cup low fat yoghurt or 125 ml
1 cup water or 250 ml

For the syrup:
½ cup sugar or 100 g
1 cup water or 250 ml
1 teaspoon lemon juice
1 tablespoon cornstarch or 15 g, (to thicken the syrup)
½ cup water, cold, to mix with cornstarch
1 tablespoon rose water

Preparation

Grease a 28x24cm baking tin with the tahina.

Combine ghee, NESTLÉ Fat-Free Sweetened Condensed Milk and baking powder and stir well. Add semolina, yogurt and water and stir until well combined.

Pour and level mixture into the prepared baking tin. Bake in a 190°C preheated oven for 35 minutes or until top is golden.

Remove from oven and pour all over the cooled syrup. Set aside to cool into a room temperature, cut into square shape and serve.

To prepare the syrup: Add sugar and 1 cup of water to a saucepan. Bring to boil and simmer for 6-8 minutes. Dissolve the 1 tablespoon of cornstarch in the remaining ½ cup of cold water and add to the simmering sugar and water, stir constantly on heat for 2 min until syrup thickens. Remove from heat and stir in lemon juice and rosewater.

Cooking tips : The texture of the basbousa mixture should be slightly loose and not firm to get best results.
 
Serving tips : Garnish with crushed pistachio and desiccated coconut.

Nutritional Information:

Energy :     181.00 Kcal
Protein :     4.70 g
Carbohydrate :     33.00 g
Fats :     3.20 g

More Dessert Recipes:

Basbousa Recipe
Coconut Basbousa
Knafeh
Knafeh Dough
Baklava with honey syrup
Pistachio Hazelnut Baklava     

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Kunafa Bil-Jibn Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Kunafa Bil-Jibn Recipe. Enjoy preparing traditional middle eastern desserts and learn how to make Kunafa Bil-Jibn.  
 
Preparation time : 4 hours
Cooking time : 35 minutes

Ingredients

1½ kg akawi cheese, cut into thin slices
1½ cups plain flour or 210 g
1½ cups fine semolina or 240 g
1 cup ghee or 210 g, softened
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
1 tablespoon blossom water
3 cups sugar syrup

Preparation

Soak cheese in room temperature water for 4 hours to remove the salt (change water every 1 hour). Drain and wrap the cheese in kitchen towel for 1hour to absorb any remaining water.

In a bowl, mix plain flour, fine semolina and ghee (reserve 2 tablespoons of ghee) then add NESTLÉ® Sweetened Condensed Milk and blossom water.

Pour this dough in an oven tray until it is 4 cm thick and put in a 150°C preheated oven for 20 minutes or until the dough is dry (stir the dough with a spoon every 5-6 minutes to be crumble).

Remove the dough from the oven and set aside to cool to a room temperature.

Blend the dough in a blender until its smooth then sift using a rough sieve.

Grease with the remaining ghee a 30cm round oven non-stick shallow tray. Sprinkle the mixture over and press well to flatten evenly all over the tray. Bake in a 200°C preheated oven (downside heat) for 12-15 minutes with turning the tray from time to time to all sides until all sides become golden brown in color. Remove and set aside.

Meanwhile place the cheese in a bowl over boiling water until cheese is melted (discard any extra water as it appears using kitchen tissues paper).

Pour the melted cheese to flatten evenly all over the cooked kunafa dough.

Keep it to rest for 10 minutes. Loosen the edges of the kunafa using a knife before turning it over into a suitable dish.

Pour 1 cup syrup over the kunafa. Slice and serve it hot with the remaining sugar syrup aside.

Serving tips : Garnish with pistachio and serve with kunafa kaak.

More Dessert Recipes:

Knafeh
Knafeh Dough
Baklava with honey syrup
Pistachio Hazelnut Baklava
Baklava Cups 
Caramel Date Fingers

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Baked Borek Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Baked Borek Recipe. Enjoy preparing tasty middle eastern pastries and learn how to make Baked Borek.  

Ingredients

For the stuffing

2     Tablespoons olive oil
1/2 cup spring onions, chopped
1     cup spinach, chopped
2      tomatoes, diced
3      cups yellow lentils, cooked

For the dough

2     cups flour
1/2 teaspoon salt
1     teaspoon white vinegar
1/2  chilled water
Egg wash (1 egg beaten with 2 tablespoons milk)
Yogurt for brushing
Sesame or black seed for garnishing
Herbed tomato salsa for serving

Method

For stuffing
Heat oil in a pan over medium heat. Add spring onion, stir for 2 minutes until softened.

Add spinach, tomato and stir for 3 minutes.

Remove from heat; add lentils, stirring until well combined. Season with salt and pepper.

Put the stuffing aside and prepare the dough.

For the dough
Preheat oven to 170 Celsius degrees.

Mix flour and salt using an electric mixer on low speed, add vinegar.

Add water gradually, knead on medium speed until the dough comes together.

Roll on a lightly flour- dusted surface to a ½ cm thickness, cut into circles (7cm in diameter) using a ring.

Brush with egg wash. Put a small amount of the stuffing in the centre of each circle and fold one side over the filling, pinch the edges slightly with a fork tip to seal.

Arrange on a baking tin, brush with yogurt and sprinkle sesame or black seed on top.

Bake for 10 minutes or until golden.

Serve the Borek warm with the salsa on the side.

Chef Osama

More Arabic Food Recipes:

Moroccan-spiced lamb triangles
Lebanese Olive Pizza
Lebanese Chicken Marinade
Shish Barak with Yoghurt
Beef, feta and green onion rissoles
Chicken biryani recipe

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Arabic fried macroons recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Arabic fried macroons Recipe. Enjoy preparing tasty Arabic food desserts and learn how to make Arabic fried macroons.
 
Ingredients

1 1/2     cup flour
1/3        cup semolina
1/3        cup clarified butter
1            tablespoon yeast
¾           cup water
1 ½        table spoon sugar
               Oil for frying
               Sugar syrup (cold)         

Method

- Mix flour and semolina in a deep pot.
- Add butter (hot) and mix it well together.
- Place yeast in a warm water with sugar till dissolve .Add the yeast mixture to the flour mixture.
- Add the water and mix it well until you got firm dough, leave to rest for 10 minutes, roll out and cut into a small finger’s shape. Press on each finger on a grater to take the curved shape with the groves of the grater.
- Fry in a hot oil.
- Remove from fryer and place on a kitchen towel, dip in the syrup. Remove to get rid of excess syrup and serve.

More Dessert Recipes:

Caramel Date Fingers
Baklava Cups
Simple Baklava
Pistachio Hazelnut Baklava
Easy Baklava
Greek Baklava

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Labneh Recipe - How to Make Labneh

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

Ingredients

2 Cups yoghurt
1 Tbs lemon juice
1 tsp mint, dried or thyme
1 1/2 Cup olive oil

Method

- Mix well yoghurt, lemon juice, and dry mint.
- Cover bottom of a bowl with cheesecloth.
- Pour inside the yoghurt mixture in the center of the cheesecloth.
- Tie the cheesecloth edges and hook over the bowl. Pull corners up and tie tightly.
- Cool until all the water is exterminated (Hang overnight or for 24 hours).
- Note that labneh should be refrigerated if the weather is hot.
- Remove from cheesecloth, refrigerate.
- Divide labneh and roll it into smooth, round 4 cm balls.
- Refrigerate again.
- Place in a sterile jar, cover with olive oil.
- Labneh can be refrigerated for 3 months.

Note:
- For low fat labneh, use low fat yogurt.
- Thyme, chili powder or crushed black pepper can be used instead of dry mint.
- Herbs can be added to oil for different flavors.
- Most important step in labneh preparation is the first one (water extermination)
during which all bacteria is cleared. 

Chef Osama

More Arabic Food Recipes:

Labne
Labneh Recipe
Fried Meat Sambousek
Red Pepper hummus
Hummus Dip
Baked falafel with roasted eggplant salad 

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Beef Shawerma Marinade Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Beef Shawerma Marinade Recipe. Enjoy preparing tasty Arabic food desserts and learn how to make Beef Shawerma Marinade. 

Ingredients

2 onions, thin slices
¼ tsp black pepper, crushed
¼ tsp white pepper, crushed
2 Tbsp sumac
¼ tsp cinnamon, powder
1 tsp paprika
2 Tbsp orange juice
2 tsp orange zest
1 Tbsp Tahini sauce
1 Tbsp yogurt
½ tsp salt
¼ tsp sugar
2 Tbsp vegetable oil

Method

• Rub onions in salt, black pepper and white pepper.
• Mix all ingredients in a large bowl, add onions.
• Marinate beef, cover and refrigerate for a day or two.

N.B (This amount is suitable for marinating ½ K of beef, cut into julienne)

More Arabic Food Recipes:

Chicken Shawarma
Spicy Chicken Shawarma Salad
Middle Eastern Chicken Shawarma
Lamb Shawarma
Tzatziki, chicken and tabouli wraps
Chickpea Burgers & Tahini Sauce

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Caramel Date Fingers Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Caramel Date Fingers Recipe. Enjoy preparing tasty Arabic food desserts and learn how to make Caramel Date Fingers. 

Preparation time :     20 minutes
Cooking time :     25 minutes

Serves: 16 persons

Ingredients

1 cup plain flour or 125 g
1 teaspoon baking powder
1 cup brown sugar or 200 g, firmly packed
1 cup desiccated coconut or 75 g
125 g butter, melted

For the topping:
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
30 g butter, softened
1 cup date, dried or 150 g, chopped
2 tablespoons golden syrup or 50 g
1/3 cup pistachio nut or 50 g, chopped

Preparation

Combine flour, baking powder, sugar and coconut in a large bowl. Stir in melted butter and mix well. Press into the base of a greased and lined 20cm × 30cm baking tin. Cook in a preheated 180 °C oven for 15 minutes or until firm.

To prepare the topping, place the NESTLÉ® Sweetened Condensed Milk , butter, dates and golden syrup in a small heavy based saucepan. Cook gently, stirring constantly until mixture turns golden brown.

Spread topping over base, sprinkle over pistachio nuts and return the baking tin to the oven for a further 10 minutes, until golden. Cool in the tin before cutting into fingers.


More Dessert Recipes:

Baklava Cups
Simple Baklava
Pistachio Hazelnut Baklava
Easy Baklava
Greek Baklava
Pistachio Baklawa

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