Moroccan patties recipe

Photo: Moroccan patties recipe

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

Ingredients (serves 4)

1 tablespoon olive oil
1 small red onion, chopped
2 teaspoons Moroccan seasoning
400g can chickpeas, drained, rinsed
1 egg
1 small carrot, grated
425g can tuna in springwater, drained, flaked
1 tablespoon chopped fresh flat-leaf parsley leaves
1/2 cup polenta
1/2 cup plain yoghurt
1 tablespoon chopped fresh mint leaves
Baby rocket leaves, beetroot and Lebanese bread, to serve

Method

Heat 2 teaspoons oil in a frying pan over medium-high heat. Add onion and seasoning. Cook, stirring, for 2 to 3 minutes or until onion has softened. Set aside.

Process chickpeas and egg until smooth. Transfer to a large bowl. Add onion mixture, carrot, tuna and parsley. Season with salt and pepper. Mix to combine. Using 1/4 cup mixture at a time, form into 8 patties. Place on a plate.

Place polenta in a shallow bowl. Coat patties in polenta. Place on a baking tray. Cover. Refrigerate for 10 minutes.

Heat remaining oil in a large frying pan over medium-high heat. Cook patties for 3 to 4 minutes each side or until golden and heated through.

Combine yoghurt and mint in a bowl. Serve patties with rocket, beetroot, yoghurt mixture and bread.

Notes

You could use 1 small zucchini, grated, instead of the carrot.

Source
Super Food Ideas - May 2009, Page 33
Recipe by Donna Boyle


More Arabic Food Recipes: 

Lebanese sausages (makanek)
Crispy Falafel with Yogurt Dip
Chicken stuffed cheese balls
Broad bean dip & Moroccan mezze platter
Red Pepper Hummus with Toasted Pita Triangles
Grilled Veggie Hummus Wrap



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Lebanese sausages (makanek) recipe

Photo: Lebanese sausages (makanek) recipe

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

Mezze is more than just food, it's a way of life. Learn secrets to the art of grazing with this tasty recipe.

Preparation Time
5 minutes

Cooking Time
10 minutes

Ingredients (serves 4)

500g makanek (see note) or merguez sausages (see note)
2 tbs pomegranate molasses

Method

Using your index finger and thumb, press firmly through a sausage at the halfway point to separate the meat, then twist the sausage casing to make 2 smaller sausages (if using merguez sausages, twist at two even points to form 3 smaller sausages). Using kitchen scissors, cut at the twist to separate. Repeat with remaining sausages.

Preheat a chargrill pan or barbecue to medium and cook sausages, turning occasionally, for 8 minutes or until cooked through. Transfer sausages to a bowl, add pomegranate molasses and stir to combine.

Place makanek on a platter and serve immediately.

Notes

Serves 4-6 as a mezze.

Pomegranate molasses is from selected supermarkets and delis.

Merguez sausages are typically North African in origin. They are usually made from lamb or beef, or a mixture of both, and are spiced with chilli and harissa, which gives them a red colour. Available from selected butchers.

If you can't find makanek or merguez sausages, substitute lamb, beef or pork sausages; the pomegranate molasses will make the dish taste as authentic.

Makanek is a type of Lebanese sausage made from a mixture of beef, lamb and sometimes pork. A comforting spicy staple in winter, these are cooked on the barbecue or fried in their own juices and then seasoned with lemon juice or pomegranate molasses for a thick, delicious gravy to mop up with flat bread. Serve them with lemon wedges to squeeze over if you like them extra tangy!

Source
MasterChef - February 2011, Page 74
Recipe by Kamal Mouzawak
 
More Arabic Food Recipes: 

Crispy Falafel with Yogurt Dip
Chicken stuffed cheese balls
Broad bean dip & Moroccan mezze platter
Red Pepper Hummus with Toasted Pita Triangles
Grilled Veggie Hummus Wrap
Middle Eastern Platter
 
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Lebanese kibbeh burgers recipe

Photo: Lebanese kibbeh burgers recipe

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

Bite into a taste of Lebanese heaven with these gourmet lamb burgers topped with crunchy tomato and pine nut salad, spinach and hummus.

Preparation Time
90 minutes

Cooking Time
8 minutes

Ingredients (serves 4)

1/2 cup burghul (see note)
3/4 cup flat-leaf parsley leaves
500g lean lamb mince
3 green onions, thinly sliced
1/3 cup mint leaves, finely chopped
1 egg, lightly beaten
1 cup semi-dried tomatoes
2 tablespoons pine nuts, toasted
1/2 small lemon, juiced
1/4 cup olive oil
4 Turkish bread rolls, split, toasted
80g baby spinach
200g hommus

Method

Place burghul in a bowl and cover with cold water. Stand for 10 minutes. Pour into a sieve. Stand for 20 minutes to drain. Transfer to a large bowl.

Finely chop 1/4 cup parsley. Add to burghul with mince, green onion, mint and egg. Using clean hands, shape mixture into four 2cm-thick patties. Place on a plate. Cover and refrigerate for 30 minutes.

Place tomatoes, pine nuts, remaining cup parsley leaves, 1 tablespoon lemon juice and 1 tablespoon oil in a bowl. Season with pepper. Stir to combine. Cover and set aside.

Heat remaining 2 tablespoons oil in a large, non-stick frying pan over medium heat. Cook lamb patties for 4 minutes each side or until cooked through.

Top bread roll bases with spinach, tomato salad, patties and hommus. Cover with bread roll tops. Serve.

Notes

Burghul (or bulgur) is also known as cracked wheat. You can find it in the health food aisle of your supermarket.

Source
Super Food Ideas - December 2005, Page 91
Recipe by Dixie Elliott

More Arabic Food Recipes:
 
Eggplant and Kibbeh Stew 
Kibbeh Recipe
Baked kibbeh 
Meat Kibbeh Akras 
Potato Kibbeh 
Kibbe Nayeh-Raw Kibbe 

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Date stuffed semolina cookies (Ma'amoul) recipe

Photo: Date stuffed semolina cookies (Ma'amoul) recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Date stuffed semolina cookies (Ma'amoul) Recipe. Enjoy the Arabic Cuisine and  learn how to make Date stuffed semolina cookies (Ma'amoul).

Ingredients

Date Filling
2 cups soft pitted dates, chopped
3 tablespoons vegetable oil
2 tablespoons sesame seeds
½ teaspoon ground cinnamon or cardamom
Nut Filling
2 cups ground walnuts or pistachios
¾ cup sugar
¼ cup rose water
Ma’amoul
1 cup butter
½ cup milk
1 cup all-purpose flour
2 cups fine semolina flour
¼ cup sugar
2 tablespoons orange blossom water
Icing sugar, for serving (optional)

Method

- Mix dates, oil, sesame seeds, and cinnamon or cardamom to a paste. Shape into small balls the size of hazelnuts.
Nuts Filling
- Mix walnuts or pistachios with sugar and rose water.
Fillings can be made right before shaping and baking the dough.
Ma’amoul
- In a saucepan over medium heat, bring butter and milk to a boil. Mix all-purpose flour, semolina flour, and sugar in a large bowl. Pour hot milk mixture into flour mixture all at once, beating constantly with a wooden spoon until cool. Using your fingertips, rub in orange blossom water until fully incorporated.
- Cover with kitchen towel and let set for at least 3 hours (or preferably overnight).
- Preheat oven to 180˚C (350˚F).
- Knead dough by hand for 5 minutes until soft and pliable. Shape dough into walnut-size balls. Press thumb into balls to make cups. Fill cups with balls of date or a generous teaspoon of nut filling. Mold dough over filling, pressing seams to seal. Roll into balls. If desired, press balls into decorated molds, tapping them out onto a work surface. Arrange on a baking sheet.
- Bake on middle rack of oven for 25 minutes, or until golden.
- Let cool, then arrange on a serving plate. Sprinkle with icing sugar before serving, if desire

More Arabic Food Recipes:

Mamool

Maamoul Recipes

Maamoul: Stuffed Date-Orange Cookies

Pistachio Hazelnut Baklava

Baklava Cups

Butter Cookies (Ghorayeba)

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Chicken Majboos Recipe

Photo: Chicken Majboos Recipe

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

Ingredients

2 chickens about (1 ½ kilo)
2 tablespoon mix ground spices (coriander, cumin, cinnamon, cloves, cardamom, peppercorn, loomi (dried lime)
2 garlic cloves, chopped
¼ cup lemon juice
½ cup oil
2 large onions, chopped
6 cups water
3 cups basmati rice, washed and socked
Salt
2 each (cinnamon sticks, loomi. cardamom, peppercorn)
½ tablespoon turmeric
3 boiled eggs
½ teaspoon saffron socked in 1 tablespoon rose water
Coriander leaves for garnish

Method

-Wash chicken under running water, pat dry.
-Mix half the ground spices with garlic, lemon juice and 2 tablespoon oil in a bowl.
-Rub chicken inside out with the mixture, marinate for half an hour.
-Heat ¼ cup oil in a large sautéing-pan over medium high heat, add onion.
-Sauté onion, stir from time to time until for about 10 minutes or until translucent.
-Stir in the rest of the ground spices, mix well.
-Stuff the chicken with ¼ cup of the onion mixture, tie the legs and tuck the wings.
-Stir the chicken with the rest of the onion over medium high heat, until golden brown.
-Add water and let boil, reduce heat cover and simmer for about 45 minutes.
-Lift the chicken and keep aside.
-Drain rice and add to chicken broth, season with salt and whole spices, until boiling.
-Reduce heat, cover and simmer for about 25 – 30 minutes.
-Preheat oven to 180 degrees C.
-Sprinkle saffron mixture over rice.
-Brush oven dish with the rest of the oil.
-Spread a rice layer, put chicken and boiled eggs on top, cover with the rest of the rice.
-Cover with foil lightly, bake for about 20 minutes.
-Sprinkle with chopped coriander serve warm. 

Chef Osama

More Arabic Food Recipes:

Chicken biryani
Moroccan meatballs with herb couscous  
Moroccan kofte & chorizo stew  
Moroccan meatballs  
Meatball Sandwiches  
Kofta Bil-Siniyah   

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