Baked lamb and spiced rice (ouzi) recipe

Photo: Baked lamb and spiced rice (ouzi) recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Baked lamb and spiced rice (ouzi) recipe. Enjoy the Arabic Cuisine and  learn how to make Baked lamb and spiced rice (ouzi).

Ingredients

One small whole lamb
250g ghee, melted
Salt and pepper
100g cinnamon
10 cloves garlic, finely diced and crushed with sea salt
Bay leaves

Rice stuffing
1 kg partially-cooked long grain or basmati rice
250g ghee
1 cup whole almonds
1 cup pistachios
2 tspn cinnamon
2 tspn nutmeg
White pepper

Preparation

To marinate the lamb
Brush the lamb with ghee, rub with salt and black pepper inside and out, dust liberally with cinnamon and the diced, salted garlic. Allow to marinate, overnight if possible.

For the rice stuffing
Melt the ghee and add the nuts and spices. Add the rice which has been soaked for half an hour in salted water before being partially cooked.

Fill the cavity of the lamb and sew it up.

Cover with a few bay leaves and place in a hot oven (225 degrees) for about 1 hour per kilo or until the lamb is tender. 

Source sbs.com.au

More Arabic Food Recipes:

Curried Beef Strips Over Rice 
Pastry Stuffed with Oriental Rice 
Rice with Tomato 
Brown rice, vegetable and chickpea pilaf 
Rice with Lentil 
Lebanese Rice  

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Stuffed zucchini (kousa mahshi) recipe

Photo: Stuffed zucchini (kousa mahshi) recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Stuffed zucchini (kousa mahshi) recipe. Enjoy the Arabic Cuisine and  learn how to make Stuffed zucchini (kousa mahshi).

This recipe can be adapted to be suitable for vegetarians (see below).

Ingredients

10 small pale green zucchinis, approx. 10 cm in length
2 heaped tbsp salt
2 heaped tbsp tomato paste or puree

Filling
1 cup long grain rice, washed
250g lean beef mince
1 medium tomato, diced
½ onion, chopped
1/3 cup chopped Italian parsley
1/3 cup chopped mint
1/3 cup chopped coriander
¼ tsp ground chilli
1 tsp baharat or allspice
1 tsp ground cumin
½ tsp black pepper
2 tsp salt
20g softened butter
2 tbsp olive oil

Preparation

Wash zucchini thoroughly under running water. Remove the stalk end, allowing for an opening of approx. 2 cm. Carefully trim the dried section at the other end but make sure not to remove too much, as the zucchini needs to be intact. Carefully hollow out the pulp, using a manakra (marrow scooper). Place one teaspoon of salt in a bowl of water and wash zucchini. Drain and set aside.

Thoroughly mix all the filling ingredients together. Fill each with mixture up to 1 cm from top, do not fill completely. It’s best to fill the zucchinis by hand, tapping them on the bench to settle the filling.

Fill a large pan with water and add the tomato paste. Add filled zucchinis and cover with lid. Bring to the boil, uncover, reduce heat to low and simmer for about 60 minutes. Serve with a little of the sauce and a dollop of yoghurt.

Hints:
- Washing zucchinis in salt water keeps them firm when cooking.

- For removing the pulp an instrument can be purchased at any Lebanese general store.

- Do not discard the pulp after hollowing out the zucchini, it can be set aside to make a delicious omelette.

- If any of the mixture if leftover, you can roll it into one or two balls and place in saucepan with zucchinis to cook.

- For vegetarian Kousa, replace the meat with cooked chick peas.

If you enjoyed this Stuffed zucchini recipe (kousa mahshi) then browse more Lebanese recipes, side dish recipes and our most popular orange and almond cake recipe.  

Source sbs.com.au
 
More Arabic Food recipes:
 
Stuffed Baby Zucchini with Tomato Sauce 
Lamb Stuffed Zucchini 
Beef & vegetable tagine 
Stuffed zucchini (Koussa mahshi) 
Stuffed Baby Zucchini and Vine Leaves with Lamb Chops 
Stuffed Baby Zucchini and Eggplant with Beef Shanks

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Aubergine and Chickpea Stew – Syrian Moussaka Recipe

Photo: Aubergine and Chickpea Stew Recipe – Syrian Moussaka

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Aubergine and Chickpea Stew – Syrian Moussaka recipe. Enjoy the Arabic Cuisine and  learn how to make Aubergine and Chickpea Stew – Syrian Moussaka. 

Serves 4

Ingredients:

1 Aubergine – Peeled and cut into chunks

1 Onion – Sliced

4 Tomatoes – sliced

2 Cloves Garlic – Minced

1 Tin Chick Peas – Drained

3 tbsp Olive Oil

Salt & Pepper

2 Cup Water

2 tbsp Pepper or Tomato Puree

Preparation:
 
Salt aubergine chunks and set aside in a colander to drain.  After half an hour, rinse and pat dry with kitchen paper.

Sautee aubergines in olive oil topping up if the pan runs dry. Add onions and garlic, frying until onions and translucent and aubergines start to soften.         Add tomatoes and chickpeas, making sure you stir to ensure nothing sticks to the bottom of the pan. Continue to cook for up to ten minutes.

Dilute pepper or tomato puree in one cup of water, then add to the pan along with an extra cup of water.Cover pan, and leave to simmer for 20 minutes stirring from tim to time.

When the aubergine starts to break down and lose its form, remove lid and continue to simmer until liquids are reduced.

Serve warm with rice, or leave to cool and serve with bread. 

More Arabic Food recipes:

Syrian White Beans and Meat Stew
Syrian Okra and Meat Stew
Syrian Green Peas Stew
Syrian Cabbage Rolls (Mihshee Malfoof bi Burghul)
Syrian Spinach and Meat Stew
Kibbe Balls

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Lamb and broad bean tagine recipe

Photo: Lamb and broad bean tagine recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try  Lamb and broad bean tagine recipe. Enjoy the Arabic Cuisine and  learn how to make Lamb and broad bean tagine. 

This nutritious lamb tagine recipe is full of flavour.

To Prep 0:20

To Cook 1:45

INGREDIENTS 14

SERVINGS 4

Ingredients

2 tbs olive oil
4 (about 300g each) lamb shanks
2 large red onions, halved, sliced
4 garlic cloves, crushed
1 tbs ground cumin
1 7cm cinnamon stick
2 400g cans Italian diced tomatoes (La Gina brand)
250ml (1 cup) beef stock
375g (2 1/2 cups) shelled fresh broad beans
Salt & freshly ground black pepper
190g (1 cup) couscous
250ml (1 cup) boiling water
1 tsp finely grated fresh lemon rind
1/4 cup loosely packed chopped fresh continental parsley

Method

Preheat oven to 170°C. Heat oil in flameproof casserole dish over medium-high heat. Add 2 lamb shanks and cook, turning, for 2-3 minutes or until browned. Remove from dish, repeat with remaining shanks. Add onions and cook, stirring, for 3-4 minutes or until soft. Add garlic, cumin and cinnamon, and cook for 1 minute or until aromatic.

Return lamb shanks to pan. Add tomatoes and stock. Cover, bring to the boil over high heat. Place in oven and cook, turning shanks occasionally, for 1 1/4 hours.

Meanwhile, cook broad beans in a large saucepan of salted boiling water for about 5 minutes or until just tender. Drain. Rinse under cold running water. Remove the skins. Place the broad beans in a bowl and set aside.

Uncover lamb and cook for a further 20-30 minutes or until lamb is falling off the bone and sauce reduces and thickens. Add the broad beans for the last 15 minutes of cooking. Taste and season with salt and pepper.

Meanwhile, place couscous in a heatproof bowl. Pour over boiling water while stirring with a fork. Cover, set aside for 3-4 minutes or until liquid is absorbed. Fluff grains with a fork. Add lemon rind, season with salt and pepper, and stir well to combine.

To serve, spoon couscous onto serving plates. Top with lamb shank, spoon over sauce and sprinkle with parsley.

Australian Good Taste - August 2002 , Page 80
Recipe by Kerrie Mullins

More Arabic Food recipes:

How to prepare a lamb tagine
Authentic Moroccan lamb tagine
Moroccan Lamb Tagine with Honey and Apricots
Lamb tagine with chickpeas
Fruity lamb tagin
Lamb tagine with dates & sweet potatoes 

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Beef & vegetable tagine recipe

Photo: Beef & vegetable tagine recipe

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

Unlock exotic aromas and fabulous flavours with this tantalising stew of tender beef and super moist vegies.

INGREDIENTS 11
SERVINGS 6

Ingredients

600g gravy beef, excess fat trimmed, thinly sliced
1 tbs Masterfoods Moroccan Seasoning
6 roma tomatoes, halved lengthways
500g Kent pumpkin, unpeeled, seeded, cut into 4cm pieces
200g celeriac, peeled, cut into 2cm pieces
2 carrots, halved crossways, thickly sliced
1 small swede, peeled, coarsely chopped
2 zucchini, cut into 6cm-thick slices diagonally
125ml (1/2 cup) beef stock
400g can cannellini beans, rinsed, drained
Chopped fresh continental parsley, to serve

Method

Combine beef and Moroccan seasoning in a bowl. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.

Place the tomato in a 3L (12-cup) capacity flameproof tagine. Top with the beef, pumpkin, celeriac, carrot, swede and zucchini. Add the stock. Cover and cook over low heat for 1 hour 45 minutes or until the beef is very tender.

Stir in the beans. Cover. Set aside for 10 minutes or until beans are heated through. Top with parsley.

Nutrition

Energy 940kJ
Fat saturated 1.50g
Fat Total 4.50g
Carbohydrate sugars -
Carbohydrate Total 17.00g
Dietary Fibre 8.50g
Protein 29.00g
Cholesterol -
Sodium -

Australian Good Taste - May 2011 , Page 82
Recipe by Tracey Meharg 
 
More Arabic Food Recipes:
 
Beef and pear tagine 
Lamb Tagine 
Curried Beef Strips Over Rice 
Baharat beef kebabs with chickpea tabouli 
Beef moussaka with tomatoes 
Moroccan beef triangles 
 
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Chermoula fish tagine recipe

Photo: Chermoula fish tagine recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try  Chermoula fish tagine recipe. Enjoy the Arabic Cuisine and  learn how to make  Chermoula fish tagine.

Lift the lid on this conical cooking pot and unveil the secrets to mouth-watering Moroccan cuisine.

To Prep 0:20

To Cook 0:20

INGREDIENTS 16

DIFFICULTY EASY

SERVINGS 6

Ingredients

1kg firm white fish fillets
1 tbs ghee or olive oil
1 brown onion, finely chopped
3 celery sticks, trimmed, finely chopped
2 carrots, peeled, finely chopped
400g can diced tomatoes
125ml (1/2 cup) fish stock (see note)
Fresh mint leaves, to serve
Lemon wedges (optional), to serve

Chermoula

1/4 cup chopped fresh coriander
1/4 cup chopped fresh continental parsley
1 large red chilli, halved, seeded, finely chopped
2 garlic cloves, crushed
Large pinch of saffron
1 tbs cumin seeds
1 lemon, juiced

Method

To make the chermoula, combine the coriander, parsley, chilli, garlic, saffron, cumin and lemon juice in a large glass or ceramic bowl.

Cut fish into strips about 6cm long and 4cm wide. Add to the chermoula. Toss to combine. Cover and place in the fridge for 2 hours to marinate.

Heat the ghee or oil in a 28cm flameproof tagine over medium heat. Cook onion, celery and carrot, stirring, for 8 minutes or until onion softens.

Add the tomato and stock and bring to the boil. Reduce heat to low. Place the fish on top of the onion mixture. Cover and cook for 10 minutes or until the fish flakes when tested with a fork.

Top with mint leaves and serve with lemon wedges, if desired.
Nutrition

Energy 1090kJ
Fat saturated 0.50g
Fat Total 5.50g
Carbohydrate sugars -
Carbohydrate Total 9.00g
Dietary Fibre 4.50g
Protein 43.00g
Cholesterol -
Sodium - 

Australian Good Taste - May 2010 , Page 104
Recipe by Michelle Southan

More Arabic Food Recipes:  

Vegetable tagine with chickpeas & raisins 
Pumpkin, cranberry & red onion tagine
Chicken tagine with apricots 
Authentic Moroccan lamb tagine
Beef moussaka with tomatoes
Grilled Veggie Hummus Wrap  

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Lebanese Donair Recipe

Photo:  Lebanese Donair  Recipe

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

This is a Lebanese donair recipe, a traditional dish made with seasoned meat and tahini sauce that's enjoyed in many parts of the Middle East.
Ingredients:

3 1/4 pounds boneless top round steak, sliced very thin

1/2 cup red wine vinegar

1/2 cup olive oil

1/4 cup fresh lemon juice

1 teaspoon allspice

1/2 teaspoon ground cinnamon

1/4 teaspoon cardamom

1/2 teaspoon ground black pepper

salt, to taste

2 large tomatoes, coarsely chopped

1 clove garlic, minced

Parsley Sauce

1 bunch finely chopped fresh parsley

1 large sweet onion, finely chopped

1/3 cup olive oil

3 tablespoons fresh lemon juice

3 large tomatoes, coarsely chopped

Directions

Place the sliced beef into a flat, ovenproof dish. Stir the red wine vinegar, 1/2 cup olive oil, lemon juice, allspice, cinnamon, cardamom, black pepper, salt, tomatoes and garlic together in a bowl until well blended. Pour over the beef, turning slices to coat evenly. Cover, and refrigerate 4 hours.

Preheat oven to 425 degrees F (220 degrees C).

Remove the cover from the dish with the beef, and cook in preheated oven until the meat is no longer pink, about 50 minutes. Cool slightly.

Meanwhile, make the parsley sauce by mixing the parsley, sweet onion, and 1/2 cup olive oil together in a bowl. Place the tomatoes in a bowl, and set aside until needed.

Make the tahini sauce by mixing the garlic, tahini, lemon juice, and water together in a bowl. Season to taste with salt.
To serve, place the pita bread rounds on serving plates. Spoon some of the meat mixture down the center of each pita round. Top with the parsley mix, tomatoes, and tahini sauce. Roll up the sides of the pita bread around the filling, and serve.

Tahini Sauce

2 cloves garlic, minced

1 cup tahini (sesame-seed paste)

1/2 cup fresh lemon juice

1/2 cup water

salt, to taste

7 (6 inch) pita bread rounds
 
More Arabic Food Recipes: 

Falafel Pita with Tahini Sauce
Lebanese kibbeh burgers
Mini Moroccan lamb pittas
Middle Eastern Sliders
Chicken Koftas with Cucumbers and Yogurt
Lamb, tabouli and hummus wrap  

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Barazeq Recipe

Photo: Barazeq Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Barazeq Recipe. Enjoy the Arabic Cuisine and  learn how to make Barazeq .
 
Serves: 30 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     25 minutes
Cooking time :     9 minutes

Ingredients

1 kg plain flour

1¼ cups semolina or 230 g

1 tin NESTLÉ® Sweetened Condensed Milk or 397 g

1½ cups sugar or 340 g

750 g ghee

230 ml water

1 teaspoon yeast

½ teaspoon ground mahlab

2 tablespoons butter

75 ml sugar syrup

2½ cups toasted sesame seeds or 400 g

300 g pistachio nuts, crushed

Preparation

Combine the flour, semolina, NESTLÉ® Sweetened Condensed Milk , sugar, ghee, water, yeast and mahlab making soft dough and keep aside for 10 minutes. Melt the butter, mix it with the sugar syrup and pour them over the sesame.

Make small balls with the dough. Press each ball gently to make a 4cm-circle. Dip one side in the crushed pistachio, turn and dip the other side in the sesame.

Bake them using a non-stick tray at 200 °C for 8 to 10 minutes or until golden in color.
 
More Arabic Food Recipes:

Date stuffed semolina cookies (Ma'amoul)
Mamool

Maamoul Recipes

Maamoul: Stuffed Date-Orange Cookies

Pistachio Hazelnut Baklava

Baklava Cups

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Light Basbousa with Almond Recipe

Photo: Light Basbousa with Almond Recipe

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

Serves: 20 persons
Difficulty: Easy
Cost: Cheap

Preparation time : 10 minutes
Cooking time : 35 minutes

Ingredients

½ cup butter or 100 g, melted

1 tin nestlé fat free sweetened condensed milk or 405 g

¾ teaspoon baking powder

2 cups semolina or 320 g

1 cup ground almonds or 100 g

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, (to thicken the syrup)

½ cup water, (cold, to mix with cornstarch)

1 tablespoon ground almonds

1 tablespoon rose water

Preparation

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

Pour and level mixture into 28cm x 24cm baking tin. Bake in a 190°C preheated oven for 35 minutes or until top is golden.

Remove from oven and allow cooling to room temperature. Cut into diamond shapes and pour all over the cooled syrup. Place in fridge to cool completely and then 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, rosewater and ground almond.

Nutritional Information

Energy : 202.93 Kcal
Protein : 4.88 g
Carbohydrate : 30.78 g
Fats : 6.95 g 

From Nestly 

More from the Arabic Food Kitchen:  

Date stuffed semolina cookies (Ma'amoul) 
Pistachio Cake 
Chocolate Fruit Cake 
Citrus Ginger Cake with Spiced Orange Compote
Semolina and Pistachio Cake 
Semolina cake   

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Lemon & Oregano Lamb Chops Recipe

Photo: Lemon & Oregano Lamb Chops Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lemon & Oregano Lamb Chops Recipe. Enjoy the Arabic Cuisine and  learn how to make Lemon & Oregano Lamb Chops. 

Juicy lamb chops take a trip to the Middle East with a quick herb-and-lemon rub and a tangy cucumber-tahini sauce. Serve with couscous or rice pilaf and a green salad.

4 servings, 2 lamb chops & 3 tablespoons sauce each

Active Time: 30 minutes

Total Time: 45 minutes

Ingredients

Freshly grated zest of 2 lemons
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 1/4 teaspoons kosher salt, divided
Freshly ground pepper to taste
8 lamb loin chops (1 1/2-1 3/4 pounds total), trimmed
1/4 cup tahini (see Tip)
1/4 cup nonfat plain yogurt, preferably Greek-style
1/4 cup diced seeded cucumber, peeled if desired
1/4 cup lemon juice
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1-3 tablespoons water
2 teaspoons extra-virgin olive oil

Preparation

Preheat oven to 400°F.

Combine lemon zest, oregano, 3/4 teaspoon salt and pepper in a small bowl. Rub the mixture onto both sides of lamb chops and set aside for at least 10 minutes or refrigerate for up to 1 hour.

Meanwhile, combine tahini, yogurt, cucumber, lemon juice, garlic, parsley and the remaining 1/2 teaspoon salt in a small bowl. Whisk in enough water to thin the sauce to desired consistency.

Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add the lamb chops and cook until browned on one side, about 2 minutes. Turn them over and transfer the pan to the oven. Roast until an instant-read thermometer inserted horizontally into a chop registers 135°F for medium-rare, 8 to 14 minutes, depending on thickness. Serve the chops with the tahini sauce.

Tips & Notes

Make Ahead Tip: Prepare sauce (Step 3), cover and refrigerate for up to 3 days. Prepare rub and rub onto lamb chops (Step 2) and refrigerate for up to 1 hour.

Tip: Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters.

Nutrition

Per serving: 284 calories; 17 g fat ( 4 g sat , 8 g mono ); 68 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 25 g protein; 1 g fiber; 429 mg sodium; 432 mg potassium.

Nutrition Bonus: Vitamin C (27% daily value), Zinc (26% dv)

Carbohydrate Servings: 1/2

Exchanges: 1/2 carbohydrate (other), 3 lean meat, 2 fat

From EatingWell: January/February 2011,  

More Arabic Food Recipes: 

Herbed couscous
Moroccan rissoles
Moroccan potato salad
Lamb Rack With Maghrabia Biryani (served with Torlly)
Chicken tagine with apricots
Authentic Moroccan lamb tagine

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