Monday, July 30, 2012

Almond Sweet Sambousek Recipe

Photo: Almond Sweet Sambousek Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Almond Sweet Sambousek Recipe. Enjoy the Arabic Cuisine and  learn how to make Almond Sweet Sambousek.  

Serves: 6 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     30 minutes
Cooking time :     7 minutes

Ingredients

for the dough:

1½ cups plain flour or 210 g

1 tablespoon sugar

1 teaspoon salt

½ teaspoon ground mahlab

½ cup butter or 100 g, softened

½ cup water or 125 ml

for the stuffing:

1 tin NESTLÉ® Sweetened Condensed Milk or 397 g

1 tablespoon corn flour

1 cup ground almonds or 100 g

½ cup pine seeds or 50 g, ground

½ teaspoon ground cinnamon

1 tablespoon rose water

1 cup sugar syrup or 250 ml

2 cups oil for deep frying

Preparation

Place flour in a deep bowl, add sugar, salt, Mahlab and mix well. Add butter then rub the butter with your fingertips until it resembles fine breadcrumbs.

Gradually add little quantities of water and mix thoroughly until a dough forms. Cover with kitchen cloth and set aside for 1 hour.

To prepare the stuffing, place NESTLÉ® Sweetened Condensed Milk and corn flour in a saucepan. Bring to boil under constant stirring and cook for 3-4 minutes or until the sauce thickens slightly. Remove from heat and set aside.

Add ground almond, pine seeds, cinnamon powder and rosewater to the mixture. Stir well and set aside to cool.

Roll the dough into round 3 millimeters thick pastry. Using a medium size cup, cut round pieces of the dough. Place 1 full teaspoon of the almond mixture in the center of each piece and seal the edges by twisting them.

Deep-fry the sweet sambousek in 180°C preheated oil for 5-7 minutes or until golden brown. Carefully remove the almond sambousek from the oil and immediately dip them in the syrup. Serve cold.

Nutritional Information:

Energy :     821.00 Kcal
Protein :     14.00 g
Carbohydrate :     98.00 g
Fats :     43.00 g  


More from the Arabic Food Kitchen: 

Pistachio Cake 
Chocolate Fruit Cake 
Citrus Ginger Cake with Spiced Orange Compote
Semolina and Pistachio Cake 

Semolina cake 

Hazelnut Dates Cake 
 

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Eggplant and Kibbeh Stew Recipe

Photo: Eggplant and Kibbeh Stew Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Eggplant and Kibbeh Stew Recipe. Enjoy the Arabic Cuisine and  learn how to make Eggplant and Kibbeh Stew.  

Serves: 7 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     20 minutes
Cooking time :     20 minutes

Ingredients

2 cups oil for deep frying

15 pieces ready-made kibbeh

2 medium eggplants or 500 g, cut into large cubes

2 tablespoons vegetable oil, additional quantity

2 medium onions or 250 g, sliced

4 cloves garlic, sliced

1½ cups canned chickpeas or 240 g

1 tablespoon dried mint

2 medium tomatoes or 300 g, peeled and diced

2 cubes MAGGI® Chicken Bouillon

4 cups water or 1000 ml

3 tablespoons tomato paste

1 teaspoon seven spices

Preparation

Heat frying oil and deep fry kibbeh akras then the eggplant. Remove and place on kitchen paper to absorb excess oil.

Heat the additional oil in a large saucepan, cook onion and garlic for 3 minutes or until tender. Add chickpeas, dried mint and tomato. Stir for 5 minutes or until tomato is half way cooked.

Add MAGGI® Chicken Bouillon cubes, water and tomato paste. Stir occasionally to boil. Simmer over low heat for 15 minutes. Add the fried Kibbeh and eggplant and season with the spices. Stir gently and serve.

Nutritional Information

Energy :     508.00 Kcal
Protein :     17.00 g
Carbohydrate :     32.00 g
Fats :     36.00 g 
 

More Arabic Food Recipes:

Baked kibbeh
Kibbeh Recipe
Potato Kibbe
Meat Kibbeh Akras
Kibbe
Kibbe Nayeh-Raw Kibbe  

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Saturday, July 21, 2012

Ramadan Desserts Recipes 2012


The Arabic Food Kitchen invites you to try our best collection of Ramadan Dessert Recipes for 2012.
 
 
 
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Ramadan Appetizers Recipes 2012


The Arabic Food Kitchen invites you to try our best collection of Ramadan Appetizers Recipes for 2012.


Lebanese Hommos 

Reduced-fat hummus

Hummus Without Tahini

Fattet Hummus

Awarma

Marrakesh eggplants & tomatoes

Filo Fingers with Lamb

Fried Meat Sambousek

Lamb Stuffed Vine Leaves

Lamb with hummus and tabouli platter

Baba Ganouj

Pickled Turnip

Pickled Tomato

Imam Bayaldi

A’rrass Kebbeh

Meat pies, Damascus-style

Cauliflower Fritters with Tarator Sauce

Small pies (Manaeish) or Fatayer

Kibbee

Kibbeh with Caramelized Onions and Pomegranate Molasses Drizzle

Lebanese Meat Loaf (Kibbeh)

Baked Kibbeh

Kibbe Nayeh

Spinach fatayer

Lebanese sausages (makanek)

Moroccan-spiced lamb triangles

Cheese Fatayer

Arayes

Yalanji

Muhammara

Moutabel

Lebanese Pizza

Falafel tabbouleh with lemon yogurt

Fried Potatoes Stuffed with Meat

Cheese Rolls

Chicken Liver with Pomegranate Molasses

Sfiha

Sambousek

Batata Harra

Lebanese Falafel

Shanklish
   
 
 
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Ramadan Main Dish Recipes 2012

The Arabic Food Kitchen invites you to try our best collection of Ramadan Main Dish Recipes for 2012. 


Kabsa Recipe
Mansaf Recipe

Light Fish Siadeah

Stuffed Cabbage with Vegetables and Beef Steak  

Middle Eastern-style lamb shanks with saffron rice 

Spicy Lamb Oriental Rice

Frike with Meatballs

Saudi Rice with Lamb and Potato

Chicken and Vegetables Rice

Turkish Chicken Thighs

Shrimps Makboos

Lamb tagine with chickpeas

Chicken and pomegranate tagine

Saudi Rice with Meat and Chickpeas

Iraqi Biryani

Iraqi Style Dolma

Short Rib Lasagna Rolls

Roasted vegetable lasagne

Mama's Lasagna

Middle Eastern sticky lamb shank stew

Arabian Biryani

Date and cinnamon stuffed lamb

Whole lamb stuffed with chickpeas and eggs

Rice and meat phyllo (Ouzi)

Chicken Tajine

Shakreyah

Macaroni Pasta with Béchamel

Rice Boukhari with Meat

Shish Barak with Yoghurt

Chicken with Eggplant and Cauliflower Rice

Roasted Lamb Leg with Oriental Rice

Kuwaiti Chicken Biryani

Tashreeb Dajaj

Lebanese Grilled Fish Kofta in Spicy Sauce

Samak Eish

Machboos

Lamb Tomato and Green Peas Rice

Kousa Mahshi B'banadoura

Kousa Mahshi Bi Laban

Stuffed Baby Zucchini and Vine Leaves with Lamb Chops

Samkeh Harra

Stuffed Baby Lamb

Lebanese Rice and Chicken

Stuffed Neck of Lamb

Eggplant and rice (Makloobet betenjan)

Rice and Chick peas (Rez bel hummos)

Dajaj Mahshi
  

Source Lebanese Recipes  

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Ramadan Salad & Soup Recipes 2012

The  Arabic Food Kitchen invites you to try our best collection of Ramadan Salad & Soup Recipes for 2012.

Salad  Recipes

 


Parsley Tabbouleh
Tabouli Salad

Tabouleh

lebanese Fattoush

Fattoush Salad

Chickpea Fattoush

FATTOUSH

Green couscous with broad beans, dill and pistachios

Pomegranate tabouli

Pomegranate Molasses Salad

Pasta Salad with Mediterranean Vegetables

Cracked wheat Salad with pomegranates syrup

Fattoush with sumac chicken

Middle Eastern chickpea & vegetable salad

Pasta salad with tahini dressing

Chargrilled vegetable & pita salad with feta & dukkah

Eggplant, capsicum & burghul salad

Spiced Moroccan Salad

Shepherd's Salad

Aubergine or Eggplant Salad

Pomegranate, feta, cucumber and mint salad 

Lebanese Fattoush Salad with Grilled Chicken

Tahini & yogurt potato salad

Lebanese Fattoush Salad

Lebanese Bread Salad

Toasted Pita and Bean Salad

Lentil Tabbouleh

Cucumber Yogurt Salad

Chicken tabbouleh

Lentil & tomato salad with garlic lebanese bread

Raheb Salad

Falafel tabbouleh with lemon yogurt

Lebanese Potato Salad

Tabouli

Salata

Potato Salad

Salatit El Rahib

SALATIT EL MALFOUF - Cabbage Salad


Soup Recipes


Roast chicken soup
Lamb and Brown Rice Broth

Kofta Spring Season Soup

Light Lentil Soup with Minced Beef

Frike with Meat Balls and Vegetable Soup

Authentic Moroccan soup

Herbs and Grains Soup

Lemon, lentil and spinach soup

Cream of pumpkin and honey soup

Moroccan lamb harira

Yakhnet Batata

Moroccan chicken, carrot and chickpea soup

Middle Eastern-style lentil & spinach soup

Lebanese Lentil Soup

Moroccan Vegetable Soup (Chorba)

Moroccan Chickpea and Lentil Soup

Moroccan Harira Soup

Kofta and Vegetables Soup

Addas bi Hamod

Lentil Soup - Shourabat Adas
 

Source Lebanese Recipes 

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Wednesday, July 11, 2012

London's Best Restaurants Today

From quick meals by Jamie Oliver to Heston Blumenthal's haute English fare, top London restaurants for the Olympics and beyond
by Susan Kessler

 
Clockwise from top left: Tea service at the Delaunay; Dabbous, interior; tipsy cake, kitchen, and dining room at Dinner by Heston Blumenthal

London's reputation as a food destination hasn't always been so golden. As recently as the 1990s, the advice usually given to American tourists was to eat at ethnic restaurants rather than seek out British cuisine. Thankfully, that all has changed, with quality fine-dining options that can now be found throughout London neighborhoods such as Covent Garden, the East End, and Fitzrovia; even the go-to ethnic restaurants have kicked it up a notch. Considering London's vibrant, growing restaurant scene, the one thing a visitor definitely shouldn't do is rely on a dated London restaurant list or a long-past newspaper article. To dine like the locals means scoping out the exciting places, both old and new, that London has to offer.

Where to Eat in London During the 2012 Summer OlympicsRead More
Dining out in London is sure to get very busy and competitive during the Olympic Games, so if you're visiting the city in the summer of 2012, plan ahead to reserve tables, especially at the finer restaurants. However, a number of no-reservation (and less costly) places have sprung up that should be on your list, too; they're fun, trendy, and serve great food.

Restaurateur Russell Norman runs a clutch of eateries that fill the bill in Soho and Covent Garden, with some taking reservations for lunch but leaving the evening tables as first-come first-served: Polpo is a Venetian bacaro serving a mackerel that never tasted so good; Spuntino is counter service only, complete with tattooed waiters and a to-die-for truffled egg toast; and Mishkin's deems itself a "kind of Jewish deli with cocktails"—consider the whitefish knish with parsley liquor. Meanwhile, Barrafina, owned by brothers Sam and Eddie Hart, is an authentic Spanish tapas bar, also in the West End, with only 23 seats at the counter. Its motto is "Sourcing not saucing," so the ingredients are the freshest they can be.

If you are looking for dining options at or near Olympic Park, head over to Westfield Stratford City, a new complex home to shops and popular chains such as Busaba Eathai (Thai), Jamie's Italian from Jamie Oliver, Yo! Sushi, and Wahaca (Mexican), among other restaurants.

The nine restaurants that follow are top London choices that offer excellent food and service and are sure to dispel any negative associations you may have with London's dining scene. It's best to check the restaurants' Web sites or to contact the eateries directly to see what the reservation policy is this summer, especially as the Olympic Games approach. It's also worth noting that many offer a prix-fixe lunch menu, making it possible to dine well without spending a fortune.

The Best London Restaurants for British Cuisine
Rules, London's oldest restaurant, dates back to 1798 in Covent Garden and is as classic British as it gets, serving game, steak, kidney pie, and puddings. But for an ingenious twist on British fare, head to Dinner by Heston Blumenthal, in Knightsbridge. Blumenthal, the wildly inventive chef and owner of three-Michelin-starred Fat Duck in Bray, Berkshire, opened Dinner in London's Mandarin Oriental Hotel in 2011 with a menu of dishes based on recipes dating back to the 1500s, executed and served with Heston's own special touch. Signature dishes are the meat fruit (c. 1500), an appetizer that resembles an orange (it's actually mandarin jelly) but is filled with a chicken liver parfait; an entrée of spiced pigeon, ale, and artichokes (c. 1780); and the tipsy cake dessert (c. 1810), composed of a syrup-infused brioche and spit-roasted pineapple slices. In the Blumenthal spirit of innovation, the pineapple even has its own specially designed piece of preparatory equipment on view in the glass-walled kitchen, allowing some insight into the alchemy that happens daily. The restaurant's setting is special, too: a brasserie-styled room designed by Adam Tihany that boasts expansive views of Hyde Park. (Rules: 35 Maiden Ln., 011-44-20-7836-5314, rules.co.uk; Dinner by Heston: Mandarin Oriental Hotel, 66 Knightsbridge, 011-44-20-7201-3833, dinnerbyheston.com)

The Best London Restaurants for Continental Cuisine
The Delaunay, operated and owned by veteran restaurateurs Chris Corbin and Jeremy King, is the new kid on the Covent Garden block. Although it just opened in December 2011, it instantly became a people-watching celeb magnet with good food, and for good reason: Corbin and King are also the hitmakers behind the Ivy, an old favorite in Covent Garden that still attracts celebrities seeking international comfort food. The Delaunay menu's signature dishes take their cues from Central European cafés: Wiener Schnitzels, strudel, and Salzburg soufflé, served in an elegant space marked by wood-paneled walls, green leather banquettes, and lots of glistening brass fittings. And if you're looking for A-listers, check out the banquette tables along the left side of the restaurant. ( The Delaunay: 55 Aldwych, 011-44-20-7499-8558, thedelaunay.com; The Ivy: 1-5 West St., 011-44-20-7836-4751, the-ivy.co.uk)

The Best London Restaurants for French Cuisine
The venerable Le Gavroche in Mayfair has been serving classic French dishes since 1967. Le Gavroche, first opened and operated by Michel and Albert Roux, and now by Albert's son Michel Roux, Jr., has been the training ground for the likes of Gordon Ramsay, Marco Pierre White, and Bryn Williams, among other notable chefs. But the new kid on London's French fine-dining block is the Ledbury in trendy Notting Hill, where Australian chef Brett Graham is celebrated for his contemporary French cuisine served in a casual atmosphere. Opened in 2005, the Michelin two-starred Ledbury is revered for its culinary strengths as well as its presentation: The food on the plate looks like a still-life painting and includes the freshest and most seasonal ingredients. Two favorite dishes are available year-round: the flame-grilled mackerel with smoked eel, Celtic mustard, and shiso; and the roasted breast and confit leg of pigeon with red vegetables and leaves, foie gras, and cherries. The artfully composed plates are complemented by the dramatic interior design, which includes floor-to-ceiling windows, a mirrored wall, and sweeping drapery. If the weather is fine, ask to sit at one of the outdoor tables that overlook a quiet, tree-lined side street. (Le Gavroche: 43 Upper Brook St., 011-44-20-7499-1826, le-gavroche.co.uk; The Ledbury: 127 Ledbury Rd., 011-44-20-7792-9090, theledbury.com)

The Best London Restaurants for Indian Food
London has long been an epicenter for Indian cuisine in the Western Hemisphere, and it's on fine display at Veeraswamy, which opened in Mayfair in 1926. The grande dame of English Indian cuisine, it serves traditional fare such as rogan josh and chicken tikka in colorful, exotic surroundings that evoke a maharaja's palace. The newer school of Indian cookery in London shines brightly at the Cinnamon Club, opened in 2001 near Westminster Abbey, which serves modern Indian dishes in a former grand library with a trendy Bollywood-type bar in the basement. At the Cinnamon Club, chef Vivek Singh combines locally sourced ingredients with Indian spicing and classical cooking techniques. The result is food that is inventive and playful. Be sure to try tandoori breast of Anjou squab pigeon with chickpeas and tamarind; and roast saddle of Cumbrian wild red deer with corn and millet kedgeree. The Cinnamon Club even opens weekdays for Indian breakfast, serving dishes like quinoa upma with curry leaves and coconut chutney. (Veeraswamy: Victory House, 99-101 Regent St., 011-44-20-7734-1401, veeraswamy.com; The Cinnamon Club: The Old Westminster Library, 30-32 Great Smith St., 011-44-20-7222-2555, cinnamonclub.com)

The Best London Restaurant for Modern European Cuisine
The most exciting newcomer on the London dining scene is Dabbous in Fitzrovia, which just opened in January 2012. Chef Ollie Dabbous started his career at Raymond Blanc's Le Manoir aux Quat'Saisons and went on to work at a number of top restaurants around the world before opening Dabbous, where the menu reflects his light, Nordic-influenced approach to food. The decor of this small restaurant is industrial chic, with bare tables and exposed piping. In the basement bar, the resident mixologist creates cocktails with homemade syrups and infusions; be sure to try the Sloe Gin Punch with homemade sloe gin, Bombay Sapphire, hawthorn syrup, ginger ale, fresh fruits, mint, and cucumber. Already, Dabbous is known for dishes such as mixed alliums in a chilled pine infusion; barbecued Ibérico pork with savory acorn praline, turnip tops, and apple vinegar; iced lovage; and custard cream pie. The prices are very diner-friendly for the quality of the food and service. (39 Whitfield St.; 011-44-20-7323-1544; dabbous.co.uk)
 
Susan Kessler is co-editor of the Zagat London Restaurants Survey, as well as a freelance writer. In the past, she covered the London dining scene for the James Beard Foundation Newsletter, and was the former food editor and decorating editor of New Woman Magazine. She is the author of The New Woman Fast and Fabulous Menu Cookbook.

Similar posts: 

The Best Places to Eat in Morocco 
Zagat’s Picks for the Top Restaurants in London
Dining out? Restaurant Dos & Don’ts
Arabic & Middle Eastern Food Restaurants - Lebanon

Lebanese Restaurants In Dubai - United Arab Emirates

Luxury Restaurants in Dubai


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The Best Places to Eat in Morocco

From riads and the medina to high-end hotel restaurants, nine places to experience the allure of Moroccan cooking
by Raphael Kadushin
 
Clockwise from top left: Vendors setting up their food carts and stands on Djemaa el Fna at dusk; a glass of freshly squeezed orange juice; a trio of salads from Café des Épices; Khadija's couscous at AnaYela.

A decade ago in Marrakesh, Morocco, you could usually count on getting a floor show served along with your dinner. The palatial big-splurge restaurants dished up lots of low camp and ersatz exotica—including jiggly belly dancers and manic drummers twirling their fez caps—designed, perhaps, to distract you from what you were eating. Dry tagines, soupy couscous, and perfumed fruit bowls were commonplace stand-ins for real Moroccan cuisine, and just as faux as the show. (Ironically, the early aughts saw authentic Moroccan cuisine flourishing in cities as far afield as San Francisco and Berlin, where emigrant chefs were composing more thoughtful dishes.)

Back then, dining choices for tourists like me were confined to public spaces—hotels, expatriate restaurants, and medina stalls that actually welcomed travelers. The best Moroccan chefs, though, were the dadas, female home cooks who worked behind the closed doors of their own kitchens. But slowly, the doors have opened, and in today's Morocco, where the private has begun to go public, more and more boutique riad hotels, as well as an increasing number of serious restaurants, are featuring meals produced by dadas, along with the food of young chefs who are reviving and seriously sourcing soulful Moroccan dishes. The result is a genuine Moroccan cuisine that travelers can actually taste. The following nine dining options offer a taste of the best of Marrakesh and Fez.

Classic Moroccan Restaurants in Marrakesh

La Maison Arabe, Marrakesh's pioneer boutique riad hotel in the medina, takes its food very seriously. The culinary ambition comes courtesy of owner Fabrizio Ruspoli, whose restaurant Les Trois Saveurs triumphantly reclaims Morocco's beleaguered signature dish, the tagine. Chef Didier Levy's famous lamb tagine is a vibrant tour de force roused by saffron, onions, sesame seeds, ginger, turmeric, and caramelized oranges so the tender lamb is brightened by the fruit's sunny sweetness. Just as good are his chicken tagine with sun-dried peaches, and his pigeon pastilla. Sign up for the hotel's cooking classes, led by a dada who will reveal recipe secrets that have been passed down through generations. (1, Derb Assehbé, Bab Doukkala; 011-212-5-24-38-70-10; lamaisonarabe.com)

Lunch Al Fresco

Most Marrakesh visitors spend the day prowling the souk until hunger or heat demands that they stop for lunch. Until recently, lunch options in the medina were uninspired. But Kamal Laftimi, the Marrakshi son of a local Arabic teacher, wasn't shy about fusing the best of old and new Marrakesh when he opened Café des Épices in the thick of the souk. This rooftop café, clubhouse and hangout isn't easy to find, so diners tend to be insiders who know their way through the medina's maze. Black stone cabanas, big round wicker chandeliers, and cushion-lined banquettes spritzed with hiccupping clouds of cooling mist from ceiling vents create a perfect hideaway from the heat. The photogenic waitstaff wear big straw hats and bear portable chalkboards scrawled with each day's menu, a list of eclectic dishes that jumps from tagliatelle to tagines, couscous to crème brulée. At midday, opt for the lighter dishes with clean, bright flavors: the trio of Moroccan salads (usually cubed eggplants, the sweetest carrots, and potatoes) or a fruit bowl piled with oranges, kiwi, and pineapple. (Place aux Esclaves, 011- 212-5-24-39-17-70, facebook.com/cafedesepicesmarrakech)

If the rooftop at Café des Épices is too crowded, head over to Kaftimi's second, newest restaurant, Le Jardin, a few twists of the medina away from the Café. Situated in the blooming courtyard of a restored riad, Le Jardin is a mash-up of café and performance space, where films are projected on the walls at night and a small library nestles under the courtyard arches. The food, like that at the café, is best for a simple lunch: Try the chicken club sandwich, salad of three melons, sardines in olive oil with toast, or the ricotta ravioli. The calm, oasis-like setting under tall courtyard palm trees makes for a smart escape from the sun. (32, souk El jeld, Sidi Abdelaziz, 011-212-5-24-37-82-95, lejardin.ma)

Riad Restaurants

While the constellation of intimate boutique riad hotels is multiplying daily in the medina, you don't have to be a guest to eat at one. Riad AnaYela is located in a corner of the medina that is so hard to find (part of its odd attraction) you'll need a walker to meet you at the taxi drop-off and guide you to the entrance. Be sure to call the riad by 2 p.m. to reserve a table for dinner, either around the courtyard pool, up on the tented rooftop, or at AnaYela's signature "flying carpet": a red-curtained pavilion overlooking the medina. Dinner is whatever Khadija, AnaYela's dada, finds fresh that day in the local markets (which is why you have to call to reserve by 2 p.m.). Her signature couscous is a revelation. Forget all the gummy couscous you've had in the past: This rendition, topped with a pinwheel of sliced zucchini and carrots, is so fluffy it almost floats off the plate. End with an ethereal stack of paper-thin almond biscuits, cinnamon, crème fraîche, and peaches. (28 Derb Zerwal, Zaouira Abassia, 011-212-5-24-38-69-69, AnaYela.com)

Moroccan Street Food

Every evening at around dusk, the medina's central square, Djemaa el Fna, transforms into a marathon street-food buffet. The vendors set up their numbered cooking stations and tables, and smoke starts to waft off their grills in billowing, perfumed clouds. To mitigate the risk of "tourist belly" (which is neither more nor less likely here than anywhere in the world), be cautious and follow a few basic rules: Avoid stalls that mount elaborate food displays, attempt to cook a multitude of dishes, and are crowded with tourists. Instead, head for the stalls that attract the locals and specialize in one or two signature dishes. Stalls numbered 1 through 6 all focus only on bowls of fresh snails served in a rousing broth of thyme, caraway seeds, green tea leaves, mint, and red chiles. Vendor #94 (and the unnumbered vendor facing #94, apparently so popular he doesn't need a number) serves a surprisingly satisfying sandwich of hard-boiled eggs cradled in fresh-baked bread. And try a glass of fresh-squeezed orange juice from one of the juice vendors framing the square; it will be the sweetest, pulpiest glass of orange juice you'll ever taste.

Continental Fare

When you want some relief from an overload of authenticity and the medina's din, consider the web of unabashedly luxurious resorts that have settled around Marrakesh in a suburban ring. In some ways, the restaurants at these increasingly posh properties are as authentic as anything else in always-evolving Marrakesh, where the expat's European tastes have increasingly infused local menus. The classic La Mamounia, a 10-minute walk from the medina, has benefited from its recent massive renovation. Its sensuous plum-colored interior, designed by Jacques Garcia, is a stunning combination of Moroccan craftsmanship and Parisian chic. The food has improved, too, and while the on-site Italian and Moroccan restaurants are good, the best restaurant at La Mamounia is Le Français, where French chef Bertrand Charles recently introduced a "bistronomic" lunch menu that is the best reason to stop by. Among the kitchen's strongest brasserie dishes: seared scallops with truffle-scented celeriac mousseline; a shepherd's pie made with beef tail, white wine, and truffles; a toss of beets and red cabbage crowned by foie gras; and caramelized bananas with chocolate fritters. (Avenue Bab Jdid, 011-212-5-24-38-86-00, mamounia.com)

If that seems too Gallic, head for the shiny new Four Seasons Resort Marrakech instead. The resort, which opened in 2011, is a 10-minute cab ride from the medina. Its epic sprawl of low-lying buildings looks like a posh sand castle village and features a spa, two slate pools, and its fine-dining Italian, Bleu d'Orange. Why eat Italiana in Marrakesh? Why not? Choose between the dining room lit by candles flickering in its wall niches and a big terrace spilling outside, along with some very comforting dishes: a gnocchi with butter and fresh sage; lobster linguine; and a simple calamari salad. (1 Boulevard de la Menara, 011-212-5-24-35-92-00, fourseasons.com/Marrakech)

Dining Outside Marrakesh

For real relief from the medina, an easy escape is the 45-minute drive south from Marrakesh into the Atlas Mountains to where Sir Richard Branson's Kasbah Tamadot occupies a hillside overlooking a timeless Berber village. The lunch menu, served on an open terrace, stars light, contemporary dishes like a verbena-infused red-pepper gazpacho paired with a timbale of crab and avocado, and a carpaccio of mango turned sweetly tart with lime ice cream, shaved coconut, mint, and passion fruit sauce. (BP 67, Asni 042150, 877-577-8777, kasbahtamadot.virgin.com)

A side trip to Fez, the other essential Moroccan city, takes a little bit more work: The 240-mile drive north through desert landscapes is scenic and worth the time if you have it, but it's easier and more convenient to hop the quick flight between the two cities. Though more conservative than Marrakesh, Fez is slowly opening up to visitors in fresh ways, and the doggedly chic Palais Amani Riad alone is worth the trip. The kitchen's feathery cauliflower purée topped by cold pickled cauliflower is a gorgeous duet of flavors and textures. Also sublime: a chicken pastilla crowned by two little crossed chicken legs and a simple pear poached in wine sauce. The fact that you're dining around a courtyard dressed up by jewel-toned Moroccan tiles and a tinkling fountain doesn't hurt in the least. Once closed to travelers, that open courtyard may be the real face of Morocco—one that knows how to invite in the new without giving up its old, soulful self. (12 Derb el Miter, Oued Zhoune, Hay Blida, Fes Medina, 011-212-5-35-63-32-09, palaisamani.com)

Raphael Kadushin is a Contributing Editor at National Geographic Traveler magazine and a regular contributor to Condé Nast Traveler magazine, Gourmet Live, and Out. His award-winning fiction and journalism have been widely anthologized in a range of collections including Men on Men, Mr. Wrong, Best Food Writing 2001, 2008 and 2009, and National Geographic's Through the Lens. He is the editor of the anthologies Wonderlands: Good Gay Travel Writing and Big Trips. He is also the Senior Acquisitions Editor at the University of Wisconsin Press, where he oversees the film, dance, history, autobiography, fiction, and poetry lists.

Photos: Courtesy of Raphael Kadushin

From epicurious.com

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Pistachio Cake Recipe - How to Make Pistachio Cake

Photo: Pistachio Cake Recipe
The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Pistachio Cake Recipe. Enjoy the Arabic Cuisine and  learn how to make Pistachio Cake. 

If you are using salted pistachios, omit the 1/4 teaspoon salt in the ingredient list.

yield: Makes 1 (13- by 9-inch) cake

Ingredients:

3/4 cup shelled natural pistachios (4 ounces)
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cardamom
1/4 teaspoon salt
1/2 cup whole milk
1/4 teaspoon vanilla
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup sugar
3 large eggs

Preparation:

Preheat oven to 350°F. Butter a 13- by 9-inch metal cake pan, then line bottom with wax paper. Butter paper and dust pan with some flour, knocking out excess.

Pulse pistachios in a food processor until finely ground (be careful not to overprocess into a paste). Add 1 cup flour, baking powder, cardamom, and salt and pulse once or twice to mix.

Combine milk and vanilla in a measuring cup.

Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Alternately add pistachio flour and milk in batches, beginning and ending with flour, and mix at low speed until just combined.

Spread batter evenly in cake pan and bake in middle of oven until a tester comes out clean, about 20 minutes. Cool in pan on a rack 10 minutes, then run a thin knife around sides of cake and invert onto rack. Remove paper and reinvert cake onto a platter. Cut into squares and serve warm or at room temperature.

Cooks' note: Cake can be made 1 day ahead. Cool completely and keep, covered, at room temperature.

More from the Arabic Food Kitchen:


Chocolate Fruit Cake 
Citrus Ginger Cake with Spiced Orange Compote
Semolina and Pistachio Cake 
Semolina cake 
Hazelnut Dates Cake 
Apricot-Bulgur Pudding Cake with Custard Sauce 
 
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Middle Eastern Pasta With Yogurt and Pine Nuts Recipe

Photo: Middle Eastern Pasta With
Yogurt and Pine Nuts Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Middle Eastern Pasta With Yogurt and Pine Nuts Recipe. Enjoy the Arabic Cuisine and  learn how to make Middle Eastern Pasta With Yogurt and Pine Nuts.

This is a great and healthy Middle Eastern dish. Simple and easy, it has just yogurt, ground meat and garlic plus pasta of course!

Prep Time: 10 Min
Cook Time: 8 Min
Ready In: 18 Min

Ingredients

1 (16 ounce) package spaghetti or penne pasta
2 tablespoons corn oil
8 ounces ground beef or ground lean lamb
2/3 cup pine nuts or slivered almonds
salt and pepper to taste
1 clove garlic
1 (16 ounce) container plain yogurt

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, heat the corn oil in a large skillet over medium-high heat. Stir in the beef and cook until well browned, stirring frequently to break apart, about 7 minutes. Add the pine nuts, and cook for another minute until dark brown. Season to taste with salt and pepper, then remove from the heat, and drain off excess fat.
In a large bowl, crush the garlic into a smooth paste. Whisk the yogurt with the garlic until creamy and smooth. Once the pasta has been cooked and drained, place into a serving dish, and pour the yogurt over it. Top with the cooked meat and nuts while it is still hot.

Nutritional Information

Amount Per Serving Calories: 853 | Total Fat: 36.9g | Cholesterol: 55mg
 

More Arabic Food Recipes:  

Curried Beef Strips Over Rice 
Baharat beef kebabs with chickpea tabouli
Beef moussaka with tomatoes
Moroccan Meatballs

Beef kofta with saffron yoghurt

Beef and pear tagine


Save and share Middle Eastern Pasta With Yogurt and Pine Nuts Recipe 

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Monday, July 9, 2012

Mini Moroccan lamb pittas recipe

Photo: Mini Moroccan lamb pittas recipe

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

Recipe facts:
Takes: 15 mins to prepare and 25 mins to cook, 20 mins to cool
Serves: 4

Ingredients

1 x 400g pack lean lamb mince
1 tbsp harissa paste
3cm (1½in) piece root ginger, grated
1 small red onion, finely chopped
1 garlic clove, finely chopped
2 tbsp chopped flat-leaf parsley
1 tbsp olive oil
8 mini pittas
1 x 211g tub tzatziki
1 x 60g bag rocket
For the sticky onions
1 tbsp olive oil
1 large red onion, finely sliced
1 tsp caster sugar
1 tbsp balsamic vinegar

Preparation

Combine the lamb, harissa, ginger, onion, garlic, parsley and olive oil in a large bowl. Season well and shape into 8 small patties, then cover with clingfilm and chill for 20 minutes, or overnight.

To make the sticky onions, heat the oil in a large frying pan, add the onion slices and season well. Cook over a gentle heat for 10-15 minutes, stirring frequently, until softened and golden. Add the sugar and cook for a further 2 minutes, until it has dissolved. Turn up the heat, add the balsamic vinegar and cook for 2 minutes, until all the ingredients are combined. Put the onion mixture in a small bowl or Tupperware box and set aside.

When you’re ready to barbecue, brush the lamb burgers with oil and barbecue for 3-4 minutes on each side until they are cooked through and lightly charred.

To serve, slice the pittas down one side and add a spoonful of tzatziki and some rocket leaves, then the mini burgers and top with a good spoonful of the sticky onions.

TESCO Real Food


More Arabic Food Recipes:   

Middle Eastern Sliders 
Homemade Hummus
Roasted pumpkin & cumin hummus
Roasted winter vegies with hummus

Lamb, tabouli and hummus wrap

Cumin pancake with hummus

 
Save and share Mini Moroccan lamb pittas recipe

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Authentic Moroccan soup recipe

Photo: Authentic Moroccan soup recipe

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

Recipe facts:
Takes: 20 mins to prepare and 45 mins to cook
Serves: 4
 

Ingredients

200g lamb neck fillet, cut into small dice
50ml olive oil
1.6l light lamb stock
50g split lentils, soaked in water overnight then drained
1 large carrot, peeled and finely diced
1 onion, finely chopped
2 cloves garlic, minced
1 bay leaf
1tsp paprika
1tsp ground cumin
1tsp ground cinnamon
400g canned chickpeas, drained
400g canned chopped tomatoes
salt
pepper
1tbsp coriander, finely chopped
sprigs of coriander leaves, to garnish
1tbsp extra-virgin olive oil, to garnish 

Preparation:

Heat the olive oil in a large, heavy-based saucepan over a medium heat. Sweat the onion, carrot and garlic for 6-7 minutes, stirring occasionally, until softened. Add the spices and stir well, cooking for a further minute. Add the chickpeas, lentils, chopped tomatoes, diced lamb and stock to the saucepan along with the bay leaf.

Bring to the boil then reduce to a gentle simmer. Cook for 25-30 minutes until the chickpeas, lentils and lamb are soft and tender. Adjust the seasoning as necessary and discard the bay leaf.

Spoon into soup bowls and garnish with a drizzle of the extra-virgin olive oil and a sprig of coriander leaves before serving.
 

TESCO Real Food

More Arabic Food Recipes:  

Spinach and 11 Vegetables Soup
Harira: Moroccan Chickpea Stew with Chicken and Lentils
Cream of Mushroom Soup
Lentil Soup with Spinach and Wheat
Herbs and Grains 
Lebanese Lentil Soup 

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Tuesday, July 3, 2012

Curried Beef Strips Over Rice Recipe

Photo: Curried Beef Strips Over Rice Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Curried Beef Strips Over Rice Recipe. Enjoy the Arabic Cuisine and  learn how to make Curried Beef Strips Over Rice.

Tender beef strips, carrots, onion and garlic are simmered briefly with curry-scented sour cream in this easy and delicious 30-minute skillet dish. 

Ingredients:

2 Tbsp. olive oil
3 carrots, peeled, thinly sliced
1 medium onion, chopped
2 cloves garlic, minced
3/4 lb. beef tenderloin or beef sirloin, cut into strips
2 Tbsp. water
1/2 tsp. pepper
1/2 tsp. salt
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
2 Tbsp. lemon juice
1/2 tsp. curry powder
4 cups hot cooked rice

Directions:

HEAT
oil in large skillet on medium heat. Add carrots, onion and garlic; cook and stir 5 min. Add meat, water, pepper and salt. Increase heat to medium-high; cook 5 min. or until meat is cooked through, stirring frequently. Decrease heat to low.

MIX
sour cream, lemon juice and curry powder in small bowl. Add to meat mixture; mix well. Cover; simmer 5 min.

SERVE
beef mixture over hot rice. 

Servings

total:
4 servings

Healthy living information

Low fat
Low calorie
Good source of vitamin A or C

Diet exchange
2 Starch + 1-1/2 Vegetable + 2 Meat (L)


Nutrition bonus
Three cheers for this deliciously different meal! It's low in calories, low in fat and rich in vitamin A, thanks to the carrots.

Nutritional info per serving

Calories 310
Total fat 8 g
Saturated fat 3 g
Cholesterol 50 mg
Sodium 490 mg
Carbohydrate 41 g
Dietary fiber 3 g
Sugars 6 g
Protein 18 g
Vitamin A 100 %DV
Vitamin C 15 %DV
Calcium 6 %DV
Iron 20 %DV 

 

From Craft Foods

More Arabic Food Recipes:

Baharat beef kebabs with chickpea tabouli
Beef moussaka with tomatoes
Moroccan Meatballs
Beef kofta with saffron yoghurt
Beef and pear tagine
Beef kebabs with yoghurt & mint

Save and share Curried Beef Strips Over Rice Recipe

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Moroccan Meatballs Recipe

Photo: Moroccan Meatballs Recipe

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

Ingredients:

1 cup   brewed MAXWELL HOUSE Coffee, cooled
2 Tbsp.  honey
1-1/2 tsp.  potato starch
2 lb.  ground beef
2 cloves  garlic, minced
2 tsp.  salt
2 tsp.  paprika
1-1/2 tsp.  ground cumin
1/2 tsp.  ground allspice
1 small  onion, thinly sliced

Directions:

COMBINE coffee, honey and potato starch; set aside. Mix meat, garlic, salt, paprika, cumin and allspice until well blended. Shape into 24 meatballs.

COOK in large nonstick skillet on medium heat 10 min. or until browned on all sides, stirring occasionally. Increase heat to medium-high.

ADD onions and coffee mixture to skillet; stir until meatballs are evenly coated. Bring just to boil. Reduce heat to medium; simmer 10 min. or until meatballs are cooked through (160°F) and sauce is thickened, stirring occasionally.


Kitchens Tips
 

Serving Suggestion
Serve over hot cooked rice along with your favorite hot steamed vegetable.
 

Make Ahead
Prepare meatballs and cook in sauce as directed; cool completely. Cover tightly and refrigerate up to 24 hours. When ready to serve, place meatball mixture in large saucepan; cook on medium-low heat until heated through, stirring occasionally.
 

Passover Celebrations
To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.
 

servings

total:
8 servings, 3 meatballs each 


Nutritional info per serving

Calories 230
Total fat 13 g
Saturated fat 5 g
Cholesterol 65 mg
Sodium 660 mg
Carbohydrate 7 g
Dietary fiber 1 g
Sugars 5 g
Protein 21 g
Vitamin A 6 %DV
Vitamin C 2 %DV
Calcium 0 %DV
Iron 15 %DV

 
More Arabic Food Recipes:
 
Moroccan meatballs with herb couscous 
Moroccan kofte & chorizo stew 
Moroccan meatballs 
Meatball Sandwiches 
Kofta Bil-Siniyah 
Kibbe Balls 

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