Arabic Chicken With Lemon & Thyme Recipe

Photo: Arabic Chicken With Lemon & Thyme Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Arabic Chicken With Lemon & Thyme recipe.  Enjoy the good taste of Arabic Food and learn how to make Arabic Chicken With Lemon & Thyme.
Total Time: 2 hrs 25 mins
Prep Time: 1 hrs 10 mins
Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 6

2 (4 lb) broiler-fryer chickens, in pieces
1/2-3/4 cup salad oil (I use half canola & half olive)
2/3 cup lemon juice
2 tablespoons thyme
1 teaspoon garlic powder

Directions:

1 Mix all ingredients (but chicken) for marinade.
2 Marinade chicken at least an hour (up to overnight).
3 Place chicken in baking dish.
4 Bake 1 hr at 350, then broil 15 min or until golden brown.

From food.com
By winkki

More Arabic Food Recipes:
 
Chicken with Mushroom and Tomato
Lebanese Marinated Chicken 
Chicken and carrot tagine 
Makloube: Upside-down chicken and eggplant pilaf 
Moroccan Chicken with Squash and Dried Plums 
Chicken Majboos

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Lebanese Lentil Salad Recipe

Photo: Lebanese Lentil Salad Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese Lentil Salad recipe.  Enjoy the good taste of Arabic Food and learn how to make Lebanese Lentil Salad.

The lemon and mint are the secret to giving these basic lentils their middle eastern flavor.

Total Time: 1 hrs 10 mins
Prep Time: 40 mins
Cook Time: 30 mins

Ingredients:

Servings: 4-6

1 cup lentils
4 cups water
3/4 cup red pepper, chopped
1/3 cup red onion, chopped
2 tablespoons fresh mint, chopped
6 tablespoons olive oil
6 tablespoons lemon juice
2 cloves garlic, minced
6 ounces feta cheese, crumbled

Directions:

1 In saucepan, bring lentils and water to a boil, cook 30 minutes until tender, drain.
2 Add pepper, onion and mint.
3 Refrigerate at least 30 minutes or until ready to serve.
4 Just before serving, add oil, lemon juice, garlic and feta.
5 toss and serve

From food.com
By Mindy Stillion

More Arabic Food Recipes:
 
Arabic “Crushed Lentil” Soup
Lentil & tomato salad with garlic lebanese bread 
Lentil Soup with Spinach and Wheat 
Lebanese-Style Red Lentil Soup 
Lamb, feta and lentil fattoush 
Rice with Lentil

Save and share Lebanese Lentil Salad Recipe

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Arabic “Crushed Lentil” Soup Recipe

Photo: Arabic “Crushed Lentil” Soup Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Arabic “Crushed Lentil” Soup recipe.  Enjoy the good taste of Arabic Food and learn how to make Arabic “Crushed Lentil” Soup.    

This creamy, spicy soup is famous at Middle Eastern restaurants, and is light enough to serve in the spring/summer but hearty enough for a whole meal. Very easy to make! Try it — you’ll love it!

Prep Time 20 Minutes
Cook Time 1 Hour
Difficulty Easy
Servings 6

Ingredients

1-½ whole White Onion, Chopped Finely, Divided
4 Tablespoons Extra Virgin Olive Oil, Divided
3 cloves Freshly Minced Garlic
1-½ teaspoon Cumin
1-½ teaspoon Ground Coriander
1 teaspoon Allspice
1 pinch Ground Red Chili Pepper
1-¾ cup Split Red Lentils (or About One Package)
1 whole Carrot, Peeled And Finely Chopped
2-½ quarts Chicken Stock
¼ teaspoons Ground Sea Salt.
1 pinch Ground Black Pepper
1 bunch Celery Leaves (or Cilantro, If You Don't Have Celery Leaves)
1/3 cups Lemon Juice Or The Juice Of One Whole Lemon

Preparation

In a large saucepan, saute the whole onion (save the 1/2 onion for later) in 3 tablespoons of the olive oil until golden brown. Add the garlic, cumin, coriander, chili pepper and allspice. Stir together.

Transfer the mixture to a small-to-medium sized soup/stockpot and add the lentils, carrots, broth, salt and pepper. Simmer for about an hour (stirring occasionally), until the lentils have disintegrated and are creamy. Add the celery leaves (or cilantro) about 45 minutes into it (15 minutes before serving).

Also at that time, take your original saucepan and add the additional tablespoon of olive oil along with the extra half of a finely chopped onion. Saute over medium heat until brown and caramelized. Garnish the soup with a lemon wedge and a small teaspoon of the caramelized onions. Serve with pita bread. Tastes even better the next day.

*Note: if you like the soup creamier, simmer for an additional 15 minutes, or puree soup in a blender after an hour and transfer back to the stockpot to cook for an additional 15 minutes.

Source: tastykitchen.com 

More Arabic Food Recipes:
  
Moroccan lamb harira
Yakhnet Batata
Moroccan chicken, carrot and chickpea soup
Middle Eastern-style lentil & spinach soup
Lebanese Lentil Soup
Moroccan Vegetable Soup (Chorba) 

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Grilled cumin and chilli lamb skewers with smoky eggplant purée recipe

Photo: Grilled cumin and chilli lamb skewers

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Grilled cumin and chilli lamb skewers with smoky eggplant purée recipe.  Enjoy the good taste of Arabic Food and learn how to make Grilled cumin and chilli lamb skewers with smoky eggplant purée. 

Ingredients
Serves 4

600 gm lamb shoulder, cut into 4cm pieces
1 tsp each ground cumin, coriander and chilli
1 garlic clove, crushed
60 ml (¼ cup) olive oil
2 cups (firmly packed) watercress sprigs
1 cup each (loosely packed) mint and coriander, torn
8 large green olives, pitted, coarsely chopped
Juice of ½ lemon
4 roti, to serve
To serve: thick natural yoghurt (optional)

Smoky eggplant purée

1 large eggplant
1 tbsp tahini
1 small garlic clove, finely chopped
Juice of ½ lemon, or to taste
1 tbsp olive oil

Preparation

Combine lamb, spices, garlic and 2 tbsp oil in a bowl. Season to taste and set aside.

For smoky eggplant purée, cook eggplant over a medium flame, turning occasionally, until charred and tender (10-15 minutes). When eggplant is cool enough to handle, halve lengthways and stand in a colander for excess juices to drain (1-2 minutes), then spoon flesh into a food processor, add remaining ingredients, season to taste and process until a purée forms. Set aside.

Preheat a char-grill over high heat. Skewer lamb onto skewers, then grill, turning occasionally, until almost cooked through (5-7 minutes). Keep warm.

Meanwhile, combine watercress, herbs, olives, lemon juice and remaining oil in a bowl, season to taste, toss to combine.

Grill roti, turning once, until charred (1-2 minutes each side). Serve warm with lamb skewers, smoky eggplant purée, herb salad and yoghurt.

Recipe from food.ninemsn.com
By Lisa Featherby

More Arabic Food Recipes:

Middle Eastern Lamb Skewers
Shish Taouk
Lamb skewers
Moroccan beef skewers with lemon  
Baharat beef kebabs with chickpea tabouli
Sumac kebabs on couscous tabouli

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Chilled spiced tomato soup with Middle Eastern herbs and labne recipe

Photo: Chilled spiced tomato soup

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chilled spiced tomato soup with Middle Eastern herbs and labne recipe.  Enjoy the good taste of Arabic Food and learn how to make Chilled spiced tomato soup with Middle Eastern herbs and labne.

Ingredients
Serves 4

2 kg vine-ripened tomatoes, scored
1 tbsp olive oil
4 garlic cloves, bruised
2 tsp ground coriander
1 tsp each paprika and ground cumin
Pinch cayenne pepper
300 gm good-quality canned tomatoes
2 tbsp extra-virgin olive oil
1 tbsp aged red wine vinegar
200 gm labne, to serve
1 cup (loosely packed) coriander and mint, thinly sliced, to serve

Preparation

Blanch tomatoes until skins split (10-20 seconds), then peel, remove seeds (discard skin and seeds) and transfer to a blender or food processor

Heat oil in a small frying pan over medium heat, add garlic and spices and cook until just fragrant (1-2 minutes). Add to tomatoes with remaining ingredients and process until just combined. Chill soup in a bowl placed over ice and serve topped with labne and herbs.

Recipe from food.ninemsn.com
By lisa featherby

More Arabic Food Recipes:

Barley with Beef and Mushroom Soup
Authentic Moroccan soup
Spinach and 11 Vegetables Soup
Harira: Moroccan Chickpea Stew with Chicken and Lentils
Cream of Mushroom Soup
Lentil Soup with Spinach and Wheat

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Lamb koftas with rustic tabouli recipe

Photo: Lamb koftas with rustic tabouli recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb koftas with rustic tabouli recipe.  Enjoy the good taste of Arabic Food and learn how to make Lamb koftas with rustic tabouli.

Ingredients

Tabouli

1/3 cup cracked wheat
2/3 cup boiling water
1 bunch flat-leaf parsley, chopped
Handful roughly chopped fresh mint
200g punnet grape or cherry tomatoes, quartered lengthwise
1 Lebanese cucumber, quartered and sliced
3 green onions (shallots), sliced
2 tbsp lemon juice
2 tbsp extra virgin olive oil
Salt flakes and cracked black pepper

Koftas

600g lamb mince
2 cloves garlic, chopped finely
1 tsp ground cumin
1½ tsp ground coriander
1 tbsp roughly chopped mint
2 green onions (shallots), sliced
1/3 cup breadcrumbs
¼ cup soda water
1½ tsp salt flakes
½ tsp ground white pepper
1½ tbsp olive oil
Pita bread and tzatziki, to serve

Equipment

Kettle
Small bowl
Cling wrap
2 medium bowls
Baking tray
Frying pan
Tongs
Sieve

Preparation

1. Make tabouli Place cracked wheat and boiling water in small bowl; cover with cling wrap. Set aside for 30 mins. In other bowl toss parsley, mint, tomatoes, cucumber, green onions, lemon juice, oil, salt and pepper; cover and refrigerate until cracked wheat is ready.

2. Make koftas Meanwhile, combine mince, garlic, ground cumin and coriander, mint, green onions, breadcrumbs, soda water and salt and pepper in bowl. Roll into 12 patties and place on baking tray.

3. Heat oil in frying pan over medium-high heat. Cook koftas for 3 to 4 mins each side or until cooked through.

4. Drain cracked wheat and toss through salad. Serve with koftas, pita bread and tzatziki.You can make the uncooked koftas a day ahead and store in the fridge. Use store-bought tabouli if you prefer.

More Arabic Food Recipes:

Lamb Kofta, Tabouleh Salad
Lamb kofta with flatbread
Quick Lamb Kofta with Harissa Yogurt Sauc
Kofta Orfali with White Rice
Lebanese Platter
Kofta Stew

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Lebanese lamb wraps with tabouli recipe

Photo: Lebanese lamb wraps with tabouli recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese lamb wraps with tabouli Recipe.  Enjoy the good taste of Arabic Food and learn how to make Lebanese lamb wraps with tabouli.

Ingredients

2 x 300g lamb sirloins (backstrap)
2 tablespoons sumac (see tip)
lebanese bread, hummus, to serve
Tabouli
½ cup (80) burghul
boiling water, to cover
1 large tomato, diced
2 green onions (shallots), finely chopped
1 cup parsley, chopped
1 cup mint, chopped
¼ cup (60ml) extra virgin olive oil
2 tablespoons lemon juice

Preparation

1. To make Tabouli, cover burghul with boiling water and stand for 10 minutes. Drain and rinse with cold water. Drain again. Wrap burghul in a clean tea towel and wring out to dry. Place burghul in a bowl with remaining Tabouli ingredients. Season to taste and toss to combine.

2. Preheat barbecue on high. Sprinkle lamb with sumac and cook for 2-3 minutes each side. Stand lamb for 5 minutes then thinly slice on diagonal.

3. Arrange lamb and lebanese bread on a platter. Place hummus and Tabouli in bowls and let everyone serve themselves.

Tip: If you can't find any sumac, toss lamb in ground paprika and lemon juice just before cooking.

Recipe from food.ninemsn.com
By Lucy Nunes

More Arabic Food Recipes:

Lamb, tabouli and hummus wrap
Grilled Veggie Hummus Wrap 
Falafel and hommus wrap 
Sumac chicken & hummus wraps 
Tzatziki, chicken and tabouli wraps 
Moroccan lamb & feta salad recipe

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Lebanese Meatloaf Recipe

Photo: Lebanese Meatloaf Recipe

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

Total Time: 55 mins
Prep Time: 30 mins
Cook Time: 25 mins

nannie jo's Note:

"My father is Lebanese. I remember the flat bread that his sister made, and grape leaves, and kibbeh—the foods we ate when we gathered as a family. Kibbeh was sort of a steak tartare. My dad ate it raw; no one else would. We flattened it in a pan and baked it like meat loaf," says fiber artist Dana Boussard of Arlee, Montana. I got this recipe off a Middle Eastern food site. It sounds so good and has 4 STAR RATING. I thought others might like it too. I am posting this dish for World Tour 2-Middle Eastern

Ingredients:

Servings: 4

1 cup Bulgar wheat
2 cups coarsely chopped onions
1 lb extra lean ground beef (7% fat or less) or 1 lb lamb
1/2 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/3 cup chopped parsley
black peppercorns
1 cup plain nonfat yogurt

Directions:

1 Place bulgur in a fine strainer and rinse thoroughly with cool water.
2 In a food processor, finely chop the onions. Add beef, 1/2 cup water, pepper, cumin, cinnamon, and 1 teaspoon salt. Whirl until mixture is a smooth paste.
3 Add bulgur and 1/4 cup parsley; whirl just to mix.
4 Pat meat mixture evenly into a shallow 1- to 1 1/2-quart casserole. Cut through meat mixture to make diamonds 2 to 3 inches wide. Place a peppercorn in the center of each diamond.
5 Bake, uncovered, in a 425° oven until meat is no longer pink in center (cut to test), about 25 minutes. Sprinkle with remaining parsley and add salt to taste.
6 To serve, cut diamonds apart and accompany with yogurt.
7 Yield: Makes 4 servings.

From food.com
By nannie jo

More Arabic Food Recipes:

Lamb kibbeh with mint and broad bean salad
Lebanese kibbeh burgers
Eggplant and Kibbeh Stew
Kibbeh Recipe
Crispy Falafel with Yogurt Dip
Homemade Hummus

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Lebanese Marinated Chicken Recipe

Photo: Lebanese Marinated Chicken Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese Marinated Chicken Recipe.  Enjoy the good taste of Arabic Food and learn how to make Lebanese Marinated Chicken. 

Total Time: 6 hrs 10 mins
Prep Time: 10 mins
Cook Time: 6 hrs

SusieQusie's Note:

This recipe is all about the marinade. Cook the chicken as you desire - grill, broil, quick fry ... it's up to you. Marinating time = prep time.

Ingredients:

Servings: 4

 4 boneless skinless chicken breasts
4 -6 garlic cloves, finely minced
1/2 cup fresh lemon juice
2 teaspoons chopped fresh thyme
1 teaspoon paprika
1/4-1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup olive oil

Directions:

1 Cut chicken into 1-in cubes and place in a shallow nonreactive container.
2 Combine all marinade ingredients and pour over the chicken.
3 Cover and marinate in the refrigerator for 6 hours or overnight.
4 Thread chicken on skewers & grill or broil as desired.

From food.com
By SusieQusie

More Arabic Food Recipes:

Chicken with Mushroom and Tomato
Makloube: Upside-down chicken and eggplant pilaf 
Moroccan Chicken with Squash and Dried Plums
Chicken and carrot tagine
Chicken Majboos
Fattoush with sumac chicken

Save and share Lebanese Marinated Chicken Recipe 

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