Arabic Style Herbed Chicken Wings Recipe

Photo: Arabic Style Herbed Chicken Wings Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try   Arabic Style Herbed Chicken Wings recipe.  Enjoy the good taste of Arabic Food and learn how to make Arabic Style Herbed Chicken Wings. 
 
Chicken wings are all time favourites! Everyone loves chicken wings. This is the Arabic Mezza Version of this delicious treat.

You Need
18 chicken wings, cut into 2 each and tip chopped and discarded
1 cup all purpose flour
Salt & Black pepper to taste
1 tsp paprika
Vegetable oil for frying
30g butter
4 cloves garlic crushed
2 tbsp coriander, finely chopped
1tsp parsley, finely chopped
Juice of 1 lemon

Season the all purpose flour with salt, black pepper and paprika, set aside.

Clean and pat dry the chicken wings.  Cut them as shown in the picture above. Place the cut wings in a large bowl with the seasoned all purpose flour, and toss to coat the chicken completely with the flour. Deep fry the floured wings till golden. Drain on paper towels.

Meanwhile, melt the butter in a small skillet, add the garlic and stir once, add the coriander and parsley cooking in the butter till wilted. Sprinkle with lemon juice.

In a large bowl, mix the fried wings with the garlic coriander sauce and toss to coat. Transfer to a serving dish and serve alongside garlic paste if desired and lemon wedges. Serve hot.

This is a very simple recipe, but one that will find its way to your heart. Try it out and offer it in your hot appetisers buffet and watch it disappear in seconds :))

Source dimasharif.com   

More Arabic Food Recipes:

Diced lamb tajine
Squash kibbeh balls
Falafel with Garlicky Tahini Sauce
Runner Beans with Tomato
Saudi Chicken Biryani
Fatet Chicken Musakhan 

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Diced lamb tajine recipe

Photo: Diced lamb tajine recipe

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

Ingredients:

1/4 cup olive oil
1kg diced lamb meat
2 teaspoons paprika
3/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground cardamom
1 teaspoon salt
1/2 teaspoon ground ginger
1 pinch saffron
3/4 teaspoon garlic powder
3/4 teaspoon ground coriander
2 medium brown onions, diced
4 medium carrots, peeled, cut into batons
3 cloves garlic, crushed
1 tablespoon grated fresh ginger
2 teaspoons grated lemon rind
500ml chicken stock
1 tablespoon sun-dried tomato paste
1 tablespoon honey
1 tablespoon cornflour
1 tablespoon water

Method: 

Place lamb in a large bowl, toss with 2 tablespoons of the olive oil. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and shake to coat well. Refrigerate at least 8 hours, preferably overnight.
 
Heat remaining oil in a large saucepan over medium-high heat. Cook lamb, in batches, until well browned. Remove from pan. Add onions and carrots and cook for 5 minutes. Stir in the garlic and ginger and cook until fragrant.
 
Return the lamb to the pan with the lemon zest, chicken stock, tomato paste and honey. Bring to the boil and then reduce heat to low. Cover and simmer for 1½ to 2 hours, stirring occasionally, until the meat is tender.
 
If the consistency of the tagine is too thin, you may thicken it with a mixture of cornflour and water during the last 5 minutes.
 
Source: Middle East Kitchen
 
More Arabic Food Recipes:

Squash kibbeh balls
Falafel with Garlicky Tahini Sauce
Runner Beans with Tomato
Saudi Chicken Biryani
Fatet Chicken Musakhan
Chicken & Prunes Maraq   

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Squash kibbeh balls recipe

Photo: Squash kibbeh balls recipe

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

It is more fun to eat when they are hot and the cheese is oozing out!

INGREDIENTS:

1 pound of kabocha squash (any squash will do, just make sure it is thoroughly drained)
4 ounces of extra-fine bulgur #1, soaked in water for 5 minutes and drained thoroughly (squeeze out the water)
small white onions, sprinkled with salt and sumac
1/4 cup of minced herbs (parsley, other)
Spices: 1/2 tsp. white pepper, 1/2 tsp. allspice, 1/2 tsp. cinnamon, 1 1/2 tsp. salt, 1 tsp. cumin, 1 tsp. hot Aleppo pepper
1/2 cup of fine semolina flour
1/4 cup of unbleached all-purpose flour

Filling:

8 ounces of goat cheese
2 large eggs
1 cup shredded mozzarella
1/4 cup of walnuts
1/4 cup of whipping cream
1 teaspoon of mashed garlic (with salt in a mortar)
Spices: 1 teaspoon of salt, 1/2 teaspoon of white pepper, 1/2 teaspoon of seven-spice, 1/2 teaspoon of thyme or wild zaatar, 1/2 teaspoon of Aleppo pepper
1/4 cup of minced parsley
1/4 cup of minced dill (or other herb)
Lemons, quartered
Oil, to fry the kibbeh in

To make it easier: shape the cheese mixture into teaspoon-sized balls and freeze for 15 minutes before starting.

METHOD:

Make the kibbeh shell and refrigerate: place the drained squash, chopped onion, herbs and spices, bulgur, flour and semolina in the bowl of a food processor. Process into a homogenous paste. Transfer to a bowl and into the fridge, covered.
 
Make the cheese filling by combining all the ingredients. Shape into little teaspoon-sized balls and place on a piece of foil into the freezer for 15 minutes to make using them easier.
 
Take balls of dough (can use a cookie dough scooper) and fill with the cheese. Place in the fridge until ready to fry.
 
Heat several cups of oil to 375F and fry the balls of kibbeh, a few at a time. Serve warm with extra lemons.
 
Chef Joumana Accad

CEO, Taste of Beirut

More Arabic Food Recipes:

Falafel with Garlicky Tahini Sauce
Runner Beans with Tomato
Saudi Chicken Biryani
Fatet Chicken Musakhan
Chicken & Prunes Maraq
Chicken Kabsa with Sausage & Beans  

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Falafel with Garlicky Tahini Sauce Recipe

Photo: Falafel with Garlicky Tahini Sauce Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try   Falafel with Garlicky Tahini Sauce Recipe.  Enjoy the good taste of Arabic Food and learn how to make Falafel with Garlicky Tahini Sauce. 

Ingredients (Serves 3-4)

For the tahini sauce:

225 grams tahini (seasame seed paste)
113 grams canned chickpeas, drained and rinsed
1 lemon, juiced
2 garlic cloves, chopped
1 1/4 teaspoons kosher salt
1/2 teaspoon cayenne pepper

For the falafel:

113 grams canned chickpeas, drained
3/4 pound ounces ground lamb
3 tablespoons green onions, white and light-green parts only, finely chopped
2 garlic cloves, finely chopped
113 grams finely chopped fresh cilantro (coriander)
56.7 grams finely chopped parsley
1 teaspoon kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
Large pinch cayenne
113 grams olive oil

Method

To make the sauce, combine ingredients in a food processor. As you purée, add 113 grams to the 170 grams of water through feed tube until mixture is smooth. Taste and adjust seasoning if necessary. Sauce should be thinner than hummus. Tahini is a Middle Eastern sesame seed paste you can find in most grocery stores.

For the balls, in a large ball, mash 113 grams chickpeas with a potato masher or fork. Add remaining ingredients and mix well with your hands or a wooden spoon. Form into 1 1/4 centimeter balls.

Heat oil in a large skillet over medium-high heat until shimmering. Cook balls in batches, turning occasionally until golden-brown all over and just cooked through, 5-6 minutes. Transfer to a plate lined with paper towels. Drizzle with sauce and serve immediately.

From sheerluxe 

More Arabic Food Recipes:

Runner Beans with Tomato
Saudi Chicken Biryani
Fatet Chicken Musakhan 
Chicken & Prunes Maraq 
Chicken Kabsa with Sausage & Beans  
Mutabbag Bel Laham     
 
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Runner Beans with Tomato Recipe

Photo: Runner Beans with Tomato Recipe

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

Cuisine: Lebanese
Category: Levant
Serves: 5 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     25 minutes
Cooking time :     1 hour, 10 minutes

Ingredients

2 tablespoons olive oil

1 medium onion or 125 g, sliced

800 g runner beans, trimmed and cut into 4 cm lengthwise

8 cloves garlic, sliced

2 medium tomatoes or 300 g, peeled and sliced

2 cubes MAGGI® Vegetable Bouillon

2 tablespoons tomato paste

3 cups water or 750 ml

Preparation

Warm olive oil in a medium saucepan and sauté onion for 3 minutes or until onion is tender. Add the runner beans and stir over a medium heat for 10 minutes.

Add garlic and tomato and stir occasionally for 4 minutes or until tomato is tender.

Add MAGGI® Vegetable Bouillon cubes, tomato paste, water and bring to boil.

Simmer over low heat uncovered with occasional stirring for 50 minutes or until beans is cooked (add water if it’s needed).

Serving tips :     This dish can be served cold or hot.

Nutritional Information

Energy :     118.00 Kcal
Protein :     4.20 g
Carbohydrate :     13.00 g
Fats :     6.00 g 

From Nestle Family
 
More Arabic Food Recipes:

Saudi Chicken Biryani
Fatet Chicken Musakhan
Chicken & Prunes Maraq
Chicken Kabsa with Sausage & Beans 
Mutabbag Bel Laham     
Kibbeh Harira

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Dates Cookies Recipe

Photo: Dates Cookies Recipe

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

Cuisine: Oriental
Category: Levant
Serves: 12 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     20 minutes
Cooking time :     25 minutes

Ingredients

for the dough:

2 cups butter or 400 g, softened

5 cups plain flour or 700 g

1 teaspoon lemon zest, grated

1½ cups icing sugar or 200 g

4 egg yolks

for the filling:

1½ cups date paste or 300 g

1 tin NESTLÉ® Cream or 170 g

2½ cups ground almonds or 250 g

Preparation

Mix the soft butter with the flour using your hands until the mixture is homogenous.

Make a hole in the middle of the dry mixture. Add lemon zest, icing sugar and egg yolks. Use your fingertips to mix the ingredients together.

Mix the dough well until it can be formed into ball then knead it lightly pressing with hands until it is smooth. Divide into 2 equals balls, cover and chill for at least ½ hour or until almost firm.

Meanwhile, combine in a bowl the date paste, NESTLÉ® Cream and ground almond and mix well until well combined.

Generously sprinkle flour over the first dough and place it between two sheets of greaseproof paper. Gently roll it between the papers to get 3mm thick dough. Repeat the same process for the second dough.

Place the first one over a large tray keeping greaseproof paper below and removing the upper one. Spread and press the date mixture evenly all over the rolled dough.

Turn the second rolled dough over the date paste mixture by removing the upper paper and keeping the below one to ease turning the dough over the date paste mixture. Press gently and place in the freezer for few hours until it freezes.

Slice out bite shapes using a sharp knife, place cookies 1cm apart on greased large baking tray. Keep aside to defrost and bake in a 200˚C preheated oven for 20-25 minutes or until top becomes light brown.

Remove from oven and set aside to cool.

Cooking tips :     Brush the top with beaten eggs and sprinkle with slightly toasted sesame seeds before baking.

Nutritional Information

Energy :     792.00 Kcal
Protein :     13.00 g
Carbohydrate :     94.00 g
Fats :     43.00 g

Source: Nestle Family 

More Arabic Food Recipes:

Best Baklava
Easy Baklava Recipe
Baklava with honey syrup 
Lebanese Knafeh
Umm Ali
Pistachio Dates Truffles   

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Roasted Red Pepper and Walnut Dip (Muhammara) Recipe

Photo: Muhammara

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Roasted Red Pepper and Walnut Dip (Muhammara)i Recipe.  Enjoy the good taste of Arabic Food and learn how to make Roasted Red Pepper and Walnut Dip (Muhammara).

Muhammara hails from the Middle East…Syria to be exact. It’s got an intriguing name, and it’s flavor is intriguing, as well.

To make it, you start by roasting three red bell peppers – I do this over the gas burners of my stove- or, feel free to use an 8 ounce jar of roasted peppers. 

Once you’ve rinsed, peeled, cored, and seeded the peppers, all you have to do is blend them up with a few more ingredients: toasted walnuts, fresh garlic, and pomegranate molasses among them. Muhammara usually includes bread crumbs, as well, but in the interest of keeping this dip gluten-free, I left them out. If you want to use about 2/3 cup (regular or homemade gluten-free) breadcrumbs, go right ahead: just be aware that the color of the dip will not be as vibrant if you do, and you’ll probably have to add more oil or water (about 1/4 cup) to thin out your Muhammara while blending.

If you don’t have pomegranate molasses, you can substitute maple syrup or honey, but I’d add a bit more lemon juice to compensate for the subtle tartness that the pomegranate molasses provides. Muhammara is often made and garnished with fresh mint leaves, but I’ve used cilantro here: use whichever you like, or leave them out.

Ingredients:

*3 roasted red bell peppers
*1/2 cup walnuts, toasted in a 300 degree F. oven for 10-12 minutes
*1/4 small red onion, or more to taste
*3 cloves of garlic, peeled
*1 teaspoon ground cumin
*1 teaspoon Aleppo pepper (or use 1/2-1 teaspoon crushed red pepper flakes); note that I've seen recipes that call for a whole jalapeño pepper instead...try this if you want the dip to be spicy
*1 tablespoon toasted walnut oil (or olive oil)
*2 tablespoons fresh lemon juice
*1 1/2 tablespoons pomegranate molasses
*1/2 teaspoon sea salt
*handful of fresh cilantro, plus a few more coarsely chopped leaves for garnish

Directions:

1. Combine everything but the cilantro leaves you'll use as a garnish in a blender or food processor. Blend/process until the dip is smooth but still has some texture.

2. Transfer to a serving dish and garnish with the coarsely chopped cilantro leaves. Serve with vegetable crudités and/or crackers, pita bread, or baguette slices.

Adapted from Good Food to Share (Williams-Sonoma): Recipes for Entertaining with Family & Friends and Closet Cooking.

You can spread this dip onto baguette or warm pita slices. Or, for a low cal/carb, gluten-free option, spoon it onto California endive leaves*, or use vegetables, such as raw carrots and/or celery, as “dippers”. Another great option is to serve it with your favorite gluten-free crackers.

Source: Healthy Green Kitchen
 
More Arabic Food Recipes:

Mutabbag Bel Laham
Kibbeh Harira
Shakreyah with Broad Beans 
Lebanese Kibbeh Patties  
Kibbeh Bi Laban     
Chicken Koftas with Cucumbers and Yogurt 
 
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Saudi Chicken Biryani Recipe

Photo: Saudi Chicken Biryani Recipe

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

Cuisine: Saudi
Category: Poultry
Serves: 6 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     20 minutes
Cooking time :     1 hour, 30 minutes

Ingredients

1200 g whole chicken, cut into 8 pieces

8 cups water or 2000 ml

2 dried limes

2 cubes MAGGI® Chicken Bouillon

2½ cups basmati rice or 500 g, washed and drained

2 tablespoons ghee

3 medium onions or 450 g, sliced

1 cup yoghurt or 250 g

¾ teaspoon ground black pepper

¾ teaspoon ground cumin

¾ teaspoon ground coriander

¾ teaspoon ground turmeric

¾ teaspoon ground cardamom

¾ teaspoon ground cinnamon

3 cloves garlic, crushed

1 teaspoon ground saffron, soaked in ¼ cup or 60ml hot water

Preparation

Place chicken pieces and water in a large pot, bring to boil and remove froth as it appears. Add the dried limes and MAGGI® Chicken Bouillon cubes. Cover and simmer over low heat for 30-40 minutes or until chicken is tender.

Remove chicken pieces from the stock, add rice to the chicken stock (around 6 cups or 1500ml) and boil the rice for 10 minutes or until almost cooked. Drain the rice and set aside.

Heat the ghee in a large pot, add and cook the onions, stirring for 5-7 minutes or until golden brown. Add the cooked chicken pieces to the onions and stir to combine.

Combine the yogurt with the spices and the garlic and pour over the chicken. Add half the quantity of the cooked rice to cover the chicken in the pot.

Sprinkle half the quantity of saffron water over the rice, cover with the rest of the rice and then sprinkle with the rest of saffron water.

Cover and cook over low heat for 25–30 minutes or until the rice is cooked.

Serve on a large serving dish and garnish with fried nuts.

Nutritional Information

Energy :     844.00 Kcal
Protein :     46.00 g
Carbohydrate :     80.00 g
Fats :     37.00 g
 
From Nestle Family
 
More Arabic Food Recipes: 

Fatet Chicken Musakhan 
Chicken & Prunes Maraq
Chicken Kabsa with Sausage & Beans 
Mutabbag Bel Laham    
Kibbeh Harira
Shakreyah with Broad Beans  

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Fatet Chicken Musakhan Recipe

Photo:  Fatet Chicken Musakhan Recipe

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

Cuisine: Arabic
Category: Poultry
Serves: 8 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     20 minutes
Cooking time :     45 minutes

Ingredients

1500 g chicken breast fillet

1 tablespoon white ground pepper

3 cloves garlic, crushed

½ cup lemon juice or 100 ml

1 cup sumac or 100 g

6 tablespoons olive oil

4 medium onions or 500 g, cut into slices

1 cup water or 250 ml, hot

2 cubes MAGGI® Chicken Bouillon or 20 g

4 loaves pita bread or 200 g

2 tablespoons vegetable oil

500 g yoghurt

3 tablespoons tahini or 30 g

2 teaspoons garlic powder

6 loaves iranian bread or 200 g

1 cup pine nut or 150 g, slightly toasted

1 cup chick pea, canned or 100 g

Preparation

In a large mixing bowl, marinate the Chicken for 1 hour with pepper, garlic, half of the lemon juice, 1 tablespoon of the sumac and half of the olive oil.

Fry whole chicken breasts and the marinate sauce and Onions in a frying pan on medium-high heat for 15-20 minutes or until fully cooked.

Remove chicken from pan, in the same pan add remaining Sumac, Olive Oil, Lemon juice, Water and 2cubes MAGGI® Chicken Bouillon , Cover and simmer for 20 min.

Roughly shred the chicken into strips and keep them in a warm place to retain the heat.

Cut Pita Bread into 2cm squares, fry in a frying pan till golden brown.

In a medium mixing bowl, whisk together Yogurt, Tahini and Garlic Powder.

In a serving dish, lay flat the Shraak Bread, pour half of the Sumac, and onion sauce over it, place the shredded Chicken over and top with the rest of the sauce.

Next layer the fried pita pieces on top of the sauce, and pour over the Yogurt and Tahini sauce.

Garnish with Pine Seeds & cooked Chick Peas and serve.

Nutritional Information

Energy :     706.00 Kcal
Protein :     55.00 g
Carbohydrate :     47.00 g
Fats :     33.00 g  

More Arabic Food Recipes:

Chicken & Prunes Maraq
Chicken Kabsa with Sausage & Beans
Mutabbag Bel Laham  
Kibbeh Harira
Shakreyah with Broad Beans
Lebanese Kibbeh Patties    

Save and share Fatet Chicken Musakhan Recipe

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Chicken & Prunes Maraq Recipe

Photo: Chicken & Prunes Maraq Recipe

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

Cuisine: Arabic
Category: Poultry
Serves: 6 persons
Difficulty: Easy
Cost: Medium
 
Preparation time :     10 minutes
Cooking time :     1 hour, 30 minutes

Ingredients

1 tablespoon vegetable oil

1 medium skinned chicken breast fillet or 1 kg, cut into pieces

2 medium onions or 300 g, finely chopped

4 cups water or 1 liter, hot

1 teaspoon ground turmeric

1 teaspoon ground cardamom

2 cubes MAGGI® Chicken Bouillon or 20 g

2 cups prune or 400 g, pits removed

3 medium carrots or 250 g, peeled and cut to 2cm pieces

1 teaspoon saffron filament

3 tablespoons lemon juice

1 tablespoon lemon zest

Preparation

Heat Vegetable Oil in a soup pot and fry Chicken until golden, add Onions and continue to cook on medium heat until onions are soft, about 15 minutes.

Add Water, Turmeric, Cardamom, and MAGGI® Chicken Bouillon and allow to simmer on medium heat until chicken is fully cooked. About 45 minutes.

Add Prunes, Carrots, Saffron, Lemon Juice and Zest and simmer on low heat for another 20 minutes until carrots are tender.

Serve with flat bread or white rice.

Nutritional Information

Energy :     407.00 Kcal
Protein :     41.00 g
Carbohydrate :     43.00 g
Fats :     5.70 g 

More Arabic Food Recipes:

Chicken Kabsa with Sausage & Beans 
Mutabbag Bel Laham 
Kibbeh Harira
Shakreyah with Broad Beans 
Lebanese Kibbeh Patties  
Kibbeh Bi Laban      

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Chicken Kabsa with Sausage & Beans Recipe

Photo: Chicken Kabsa with Sausage & Beans Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try   Chicken Kabsa with Sausage & Beans Recipe.  Enjoy the good taste of Arabic Food and learn how to make Chicken Kabsa with Sausage & Beans.

Cuisine: Arabic
Category: Poultry
Serves: 8 persons
Difficulty: Medium
Cost: Medium

Preparation time :     20 minutes
Cooking time :     1 hour

Ingredients

500 g veal sausage, spicy, casing removed and shaped into small balls

1 kg whole chicken, skin removed and cut into 8 pieces

2 medium onions or 250 g, chopped

3 tablespoons tomato paste

3 medium tomatoes or 300 g, peeled and diced

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground cardamom

1 teaspoon ground coriander

6½ cups water or 1.6 liters, hot

2 cubes MAGGI® Chicken Bouillon or 20 g

2 tablespoons vegetable oil

1 medium potato or 250 g, cut into medium cubes

1 medium green bell pepper or 150 g, cut into 1cm pieces

4 cups basmati rice or 800 g, washed and drained

2 cups red kidney bean, cooked or 300 g, drained and washed

Preparation

Sauté Sausage balls in a large pot until golden, remove and set aside.

Fry Chicken pieces in the same pot with the rendered oil and juices released from the sausages.

Add Onions, Tomato Paste and Tomatoes, to the pot and sauté till onions are soft.

Add Spices, Water and MAGGI® Chicken Bouillon to the pot and simmer content for 45 min or until chicken is cooked.

Remove chicken pieces and set aside and reserve stock.

In a separate rice pot, heat Vegetable Oil, and fry Potatoes, for about 5 min, add Bell Peppers, Rice, cooked chicken, cooked sausages, and top with 1500 of stock (Add more water if needed to cover the top of rice with 2cm liquid) and bring to boil.

Add kidney beans to the pot, cover and simmer on medium heat until potatoes are fork tender and rice is done, about 25 min.

Serving tips :     Turn the dish over a large serving dish and if preferred garnish with fried onions or nuts.

Nutritional Information

Energy :     925.00 Kcal
Protein :     43.00 g
Carbohydrate :     102.00 g
Fats :     37.00 g
 
More Arabic Food Recipes: 

Mutabbag Bel Laham 
Kibbeh Harira
Shakreyah with Broad Beans 
Lebanese Kibbeh Patties  
Kibbeh Bi Laban     
Chicken Koftas with Cucumbers and Yogurt   
 
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Mutabbag Bel Laham Recipe

Photo: Mutabbag Bel Laham Recipe

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

Cuisine: Arabic
Category: Appetizers
Serves: 8 persons
Difficulty: Medium
Cost: Medium

Preparation time :     20 minutes
Cooking time :     20 minutes

Ingredients

for pastry:

3 cups all purpose flour or 600 g

1 teaspoon salt

2 tablespoons sugar

2 tablespoons vegetable oil

1¼ cups water or 300 ml

for stuffing:

2 tablespoons vegetable oil

500 g minced lamb

1 medium onion or 150 g, finely chopped

2 cloves garlic, crushed

½ teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon ground cumin

½ cup water or 125 ml, hot

2 cubes MAGGI® Chicken Bouillon or 20 g

2 eggs, slightly beaten

½ cup spring onions or 40 g, chopped

1 small tomato or 100 g, peeled & diced

Preparation

In a mixing bowl, combine Flour, Salt and Sugar, adding Oil and Water gradually until smooth and soft dough is formed. Cover and rest in a warm place.

Heat Vegetable Oil in a sauce pan, add Minced Meat and lightly brown, add Onions, Garlic and spices and sauté until meat is fully cooked and onions are translucent.

Add Water, MAGGI® Chicken Bouillon and simmer on medium heat until all liquid is absorbed.

Add beaten Eggs, Green Onions, and Tomatoes and mix, insuring an even distribution of all ingredients.

Divide dough into golf size balls and roll out each piece into a thin flat layer

Place a spoonful of the filling in the center of the dough and fold over the edges to form a square shape.

Gently pan fry each stuffed pastry about 2 minutes on each side or until golden.

Nutritional Information

Energy :     556.00 Kcal
Protein :     20.00 g
Carbohydrate :     63.00 g
Fats :     24.00 g

More Arabic Food Recipes:

Kibbeh Harira
Shakreyah with Broad Beans
Lebanese Kibbeh Patties 
Kibbeh Bi Laban   
Chicken Koftas with Cucumbers and Yogurt  
Shish Barak with Tomato Sauce 

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Kibbeh Harira Recipe

Photo:  Kibbeh Harira Recipe

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

Cuisine: Arabic
Category: Levant
Serves: 6 persons
Difficulty: Easy
Cost: Medium

Preparation time :     10 minutes
Cooking time :     40 minutes

Ingredients

1 tablespoon vegetable oil

1 small whole chicken or 800 g, cut into pieces and skin removed

2 medium onions or 300 g, chopped

2 tablespoons tomato paste

5 medium tomatoes or 500 g, chopped

4 stalk celery or 150 g, chopped

1 teaspoon ground turmeric

1½ teaspoons ground black pepper

1 teaspoon ground cinnamon

1 teaspoon dried ginger powder

½ teaspoon cayenne pepper

1 cup chick pea, dried or 200 g, soaked and drained

2 cubes MAGGI® Chicken Bouillon or 20 g

4 cups water or 1 liter, hot

¾ cup dried green lentils or 120 g

½ cup coriander leaf, chopped

½ cup vermicelli or 75 g

2 eggs, beaten

3 tablespoons lemon juice

18 pieces ready-made kibbeh or 600 g

½ cup vegetable oil, for frying

Preparation

Heat Vegetable Oil in large soup pot and brown Chicken pieces, add Onion and sauté until soft. Add Tomato Paste and sauté for an additional 2 minutes on medium heat.

Add Tomatoes, Celery, Spices, MAGGI® Chicken Bouillon , Water, and Chick Peas and bring to a boil. Reduce heat, add Green Lentils and simmer until Chicken is done and Chick Peas are cooked.

Remove chicken pieces, shred into small parts and discard bones

Add Coriander, Vermicelli noodles and allow to simmer until soft.

Return Chicken to the Soup, whisk in Eggs and Lemon Juice.

Fry Kibbeh in a frying pan or roast in an oven.

Gently add cooked Kibbeh to the soup and allow soup to thicken up by simmering un-covered for 10-15 minutes.

Serve hot with flatbread

Nutritional Information

Energy :     987.00 Kcal
Protein :     58.00 g
Carbohydrate :     64.00 g
Fats :     56.00 g
From Nestle Family

More Arabic Food Recipes: 

Shakreyah with Broad Beans 
Lebanese Kibbeh Patties
Kibbeh Bi Laban  
Chicken Koftas with Cucumbers and Yogurt 
Shish Barak with Tomato Sauce 
Middle Eastern Pasta With Yogurt and Pine Nuts 

Save and Share Kibbeh Harira Recipe

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Shakreyah with Broad Beans Recipe

Photo:  Shakreyah with Broad Beans Recipe

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

Cuisine: Arabic
Category: Levant
Serves: 6 persons
Difficulty: Medium
Cost: Expensive

Ingredients

300 g lamb tenderloin, cut into large cubes

300 g shallots, peeled

4 cups low fat yoghurt or 1 liter

5 tablespoons tahini or 40 g

3 tablespoons corn flour

1 egg white, lightly beaten

1 tablespoon olive oil

300 g broad bean, raw, boiled/steamed

4 cloves garlic, crushed

½ cup fresh mint, chopped

½ cup coriander leaves, chopped

2 cubes MAGGI® Chicken Bouillon or 20 g

½ cup water or 125 ml, hot

2 tablespoons sumac

Preparation

Boil Lamb cubes and baby onion in two separate saucepans until they are cooked.

Meanwhile, combine low fat Yogurt, Tahini, Corn Flour, and Egg white in a separate saucepan and place over a medium heat with constant stirring until it boils. Remove and set aside.

Warm olive oil in a small pan-fry and sauté garlic until fragrant then add mint and coriander and stir for a seconds. Add MAGGI® Chicken Bouillon and Water and stir until dissolved. Pour over the yogurt mix and stir.

Drain the cooked beef and baby onion and pour them over the yogurt mix.

Place Cooked Broad Beans on the bottom of a serving bowl, pour over the hot yogurt and meat mixture, Garnish with Sumac and serve with white steamed rice.

From Nestle Family 

More Arabic Food Recipes:

Mnazzalet Bathenjan
Quick Lamb Kofta with Harissa Yogurt Sauce 
Chicken Koftas with Cucumbers and Yogurt 
Shish Barak with Tomato Sauce
Middle Eastern Pasta With Yogurt and Pine Nuts 
Oozie, a Jordanian dish made with love
 
Save and Share Shakreyah with Broad Beans Recipe

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Mnazzalet Bathenjan Recipe

Photo: Mnazzalet Bathenjan Recipe

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

Cuisine: Arabic
Category: Levant
Serves: 6 persons
Difficulty: Easy
Cost: Cheap

Ingredients

3 medium eggplants or 1 kg, peeled and cut into rings

½ cup vegetable oil or 125 ml, for deep frying

3 teaspoons salt

3 tablespoons vegetable oil

500 g lean beef, cut into cubes

1 medium onion or 250 g, chopped

2 tablespoons tomato paste

4 medium tomatoes or 500 g, cut into large pieces

6 cloves garlic, crushed

1 tablespoon ground turmeric

1 teaspoon ground black pepper

2 cubes MAGGI® Chicken Bouillon or 20 g

4 cups water or 1 liter, hot

2 whole pieces dried lime

1 cup yellow peas, dried or 200 g

2 small green bell peppers or 150 g, cut into large pieces

Preparation

Sprinkle Eggplant pieces with Salt, allow the bitter juices to render, pat dry and deep fry in vegetable oil until they turn to a golden color (about 10 minutes) and lay on the bottom of a oven-proof dish.

In a medium pot, heat 30g Vegetable Oil, then add the Meat cubes, chopped Onions, and fry for 10 minutes, add Tomato paste, half the Tomatoes, Garlic, and Spices and sauté for another 5 minutes.

Add MAGGI® Chicken Bouillon , water and dried limes and split peas and simmer for another 40 minutes or until the split peas are ¾ cooked (aldante).

Pour sauce over the eggplants in the oven-proof dish.

Arrange the Green Pepper and remaining Tomato pieces on top and put the dish in a preheated oven at 180°C for 20-30 minutes.

Remove and serve with white rice.

Cooking tips :     Quantity of dried limes can be adjusted to taste to increase or decrease the sour & tangy lemon flavor.

Nutritional Information

Energy :     505.00 Kcal
Protein :     27.00 g
Carbohydrate :     36.00 g
Fats :     28.00 g 

More Arabic Food Recipes:

Lamb & Potato Cutlets  
Lamb Shank Okra Tajine 
Shish Barak with Tomato Sauce
Kabseh Chicken (Kabseh bi Djej)
Oozie, a Jordanian dish made with love
Makloube: Upside-down chicken and eggplant pilaf
  
Save and share Mnazzalet Bathenjan Recipe

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Hummus with Mellow Garlic & Cumin Recipe

Photo: Hummus with Mellow Garlic & Cumin

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Hummus with Mellow Garlic & Cumin Recipe.  Enjoy the good taste of Arabic Food and learn how to make Hummus with Mellow Garlic & Cumin.

Tahini blends with chickpeas, lemon, olive oil, and garlic to become the well-known Middle Eastern dip and spread known as hummus. Homemade hummus is simple to make, and it tastes much better than the mediocre and overpriced stuff sold in supermarkets. To avoid the most common pitfall of homemade hummus— way too much raw garlic—I like to gently cook the garlic in the olive oil first so it mellows and infuses the oil. Cumin and a touch of soy sauce give the hummus a savory edge. Serve with seedless cucumber rounds or pita chips or triangles for dipping. Yields about 3 cups.

1/3 cup plus 1 Tbs extra-virgin olive oil
4 large cloves garlic, thinly sliced
2 tsp. ground cumin
2 15-1/2-oz. cans chickpeas, drained and rinsed
3 Tbs. tahini
3 Tbs. fresh lemon juice; more to taste
1 Tbs. soy sauce
1/2 tsp. kosher salt; more as needed

Combine the 1/3 cup oil with the garlic and cumin in a small saucepan. Set over medium-low heat and cook until the garlic softens, about 3 minutes from when you can hear the garlic bubbling quickly. Don’t let the garlic brown. Take the pan off the heat and let cool completely.

Put the chickpeas, tahini, lemon juice, soy sauce, and salt in a food processor. Use a fork to fish the softened garlic out of the oil and transfer it to the processor (reserve the oil). Turn the machine on, let it run for about 20 seconds, and then start slowly pouring the cumin oil through the machine’s feed tube. Be sure to scrape the pan with a rubber spatula to get all of the cumin and oil. Pour 1/4 cup cool water down the tube. Stop the machine, scrape the sides of the bowl, and continue processing until the hummus is creamy and almost smooth. Season to taste with more salt and lemon juice, if you like. For best results, let the hummus sit at room temperature for an hour or two before serving so the flavors can meld. Or better yet, make it a day ahead, refrigerate it and return it to room temperature and adjust the seasonings before serving. To serve, spread hummus in a shallow dish and drizzle with the remaining 1 Tbs. oil.

Make Ahead Tips
The hummus will keep for about a week in the refrigerator.

nutrition information (per serving):
Size : per 1/4 cup serving; Calories (kcal): 180; Fat (g): 10; Fat Calories (kcal): 90; Saturated Fat (g): 1; Protein (g): 4; Monounsaturated Fat (g): 6; Carbohydrates (g): 18; Polyunsaturated Fat (g): 2; Sodium (mg): 270; Cholesterol (mg): 0; Fiber (g): 3;

photo: Scott Phillips
From Fine Cooking 62 , pp. 74
December 1, 2003
by Jennifer Armentrout
 
More Arabic Food Recipes: 

Mediterranean Hummus
Grilled Veggie Hummus Wrap
Cumin pancake with hummus
Red Pepper Hummus with Toasted Pita Triangles
Hummus Ma Lahma
Sumac chicken & hummus wraps

Save and Share Hummus with Mellow Garlic & Cumin Recipe

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Goring Hotel named London’s top afternoon tea place

Looking for an afternoon tea service that’s the — clotted — cream of the crop and promises the full British experience?

An annual award described as the ‘Oscars’ of the tea world in the UK has named high tea at The Goring Hotel in London the best in class.

That’s because tea at the posh Belgravia-area hotel starts with an assortment of flavors with heady, elaborate descriptors like hand-picked chamomile flowers from Egypt; Dragon Well or Longjing tea, picked once a year before the Quing Ming Lunar festival in China; and tea-leaves harvested from the foothills of the Himalayas.

To accompany the teas, the service includes a multi-tiered cake stand groaning with pastries such as dainty spice cakes with brandy icing; chestnut rolls; chicken, sour cream, tarragon and red pepper finger sandwiches; and of course, the requisite homemade scones with Devonshire clotted cream and jam.

It’s a service the hotel has been perfecting over the last 113 years, garnering near-perfect scores for the anonymous “tea inspectors” at the UK Tea Guild’s, 2013 Top London Afternoon Tea Awards in 16 categories that included décor, efficiency of service, tea knowledge, appropriate use of crockery, appearance and flavor.

“Afternoon tea at The Goring Hotel is a truly special experience,” said Irene Gorman, head of the Tea Guild.

“The elegant surroundings and faultless presentation make it a memorable occasion aided by friendly, efficient and knowledgeable staff. It is easy to understand why this leading establishment attracts so many, of all ages, to take afternoon tea.”

Guests can either sip on their tea fireside in the hotel lounge, or outside in the hotel garden. Tea service ranges from £37.50 to £47.50 (about US$ 58-73). 

From www.luxuo.com
 

 
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Top 20 hostels in the world for food

Influential food blog The Daily Meal has curated a list of the world’s best hostels in an unexpected category: their food offerings.

In their list of top 20 food hostels, standard fare like burgers and chicken nuggets are replaced with regional specialities like maple whiskey mousse in Vermont, organic oatmeal and fruits in San Francisco, and an assortment of Moroccan breads and locally harvested honeys in Marrakech.

The hostel with the best food in the world meanwhile, can apparently be found in Granada, Spain, where food is central to the stay. When backpackers arrive at the Oasis Hostel, for instance, they’re greeted with a complmentary drink. Breakfast is free, as are tapas tours that take guests on guided tours of the best bars in the city.

Esencia Nativa hostel in El Salvador was also given nods for welcoming guests with fresh fruit smoothies and for its onsite restaurant that overlooks that ocean and serves everything from typical Salvadorian breakfasts and freshly caught seafood to homemade pizzas and veggie burgers with homemade hummus.

Here’s the full list of the top 20 hostels in the world for their food.

1. Oasis Hostel in Granada, Spain

2. Esencia Nativa hostel in El Salvador

3. Villa Salis Hostel in Sète, France

4. La Hamaca Hostel in Honduras

5. Ostinatto Hostel in Buenos Aires

6. Be Hostels in Barcelona

7. Malabar Farm in Ohio

8. Menaggio youth Hostel on Lake Como, Italy

9. Hostel Tevere in Vermont

10. Hostel Pangea in Costa Rica

11. Mosquito Hostel, Krakow, Poland

12. Canadian Backpackers Inn, Toronto

13. Green Tortoise Hostel, San Francisco

14. Villa Saint Exupéry, Nice, France

15. Osa Mariposa in Oaxaca, Mexico

16. Hostel Nari-Nari in Marrakech

17. Betel Box in Singapore

18. Oasis Hostel in Lisbon, Portugal

19. Kex Hostel, Iceland

20. PLUS Berlin Hostel

From www.luxuo.com

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Pierre Hermé Paris Opening in Hong Kong

Hot on the heels of Ladurée opening their first Hong Kong store last year, Pierre Hermé has announced he will be opening his first store in Hong Kong too.

The diverse range of macarons available here will include Arabesque, Crème Brulee, Imagine, Infiniment Chocolat Porcelana, Infiniment Rose, Céleste and Mogador.

The Pierre Hermé Paris boutique will open at the IFC Mall in Hong Kong in May.

From www.luxuo.com

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Best Food Apps for Travelers

From apps that will help travelers find the nearest bar, microbrewery or coffee joint to a guide to chef-recommended restaurants, Travel + Leisure has curated a list of the top food-related apps for the globetrotting gourmand.

Among their top picks is Ness, which claims to tailor restaurant recommendations to individual tastes. After users give their rating for 10 restaurants they’ve visited in the past, the app uses an algorithm to determine the user’s personal tastes and preferences before making customized restaurant recommendations.

Savored, meanwhile, will appeal to the budget-minded traveler with sophisticated palates as the app offers discounts at dining destinations including Daniel Boulud DB Bistro Moderne in New York.

Travelers undertaking culinary pilgrimages — that once-in-a-lifetime experience to an exorbitantly priced Michelin-starred restaurant — can also document their evening on Evernote Food which has built-in templates that let users archive photos, maps and tasting notes to preserve the memory.

And while Best Coffee and Untappd help users locate the nearest bar, microbrewery and artisanal coffee shop, Chefs Feed provides restaurant recommendations by some of the world’s top chefs, in 16 cities around the world. 

From www.luxuo.com

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Noma restaurant launches gourmet coffee program

Noma has launched a new coffee program with a world champion barista who uses a Japanese drip system to produce a brew that looks like red wine.

The Copenhagen restaurant has started to offer a special coffee menu which uses a special blend of lightly roasted coffee developed by world champion barista Tim Wendelboe of Norway. The light, fresh and acidic flavors are meant to complement the menu and the “Noma experience.”

The Oslo-based barista sources his beans from small-scale, sustainable, socially responsible coffee farmers in Kenya and Central America.

Currently on the menu is a java sourced from a cooperative in Mount Elgon, Kenya.

Coffee is brewed through a V60 system, designed by Japanese company Hario, a manual ceramic dripper which optimizes extraction by filtering the coffee through a brewing cone and into the cup.

Coffee is also served in custom-made glassware, designed by a local Dutch glass blower to enhance the flavor experience.

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Pistachio-Crusted Lamb Chops Recipe

Photo: Pistachio-Crusted Lamb Chops Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Pistachio-Crusted Lamb Chops Recipe.  Enjoy the good taste of Arabic Food and learn how to make Pistachio-Crusted Lamb Chops.

Sweet, toasted pistachios and cumin give these chops a Middle-Eastern twist. Because rib chops are so small, they cook under the broiler in almost no time. Serves 4 to 6

1 cup unsalted shelled pistachios
Kosher salt
3 Tbs. honey
1 Tbs. fresh lemon juice
1 tsp. ground cumin
1/4 tsp. cayenne
Freshly ground black pepper
12 lamb rib chops (about 1-1/2 lb.)
2 Tbs. extra-virgin olive oil

Position a rack about 4 inches from the broiler and heat the broiler on high.

Finely chop the pistachios in a food processor. Combine the pistachios and 1/2 tsp. salt in a small bowl. In another small bowl, use a fork to mix the honey and lemon juice. In a third small bowl, mix the cumin, cayenne, 1 tsp. salt, and 1/2 tsp. pepper.

Brush the lamb chops with the oil and season on both sides with the spice mixture.

Arrange the chops on a foil-lined rimmed baking sheet. Broil until lightly browned, 1 to 2 minutes. Flip and broil until the second sides are lightly browned, 1 to 2 minutes. Remove the baking sheet from the oven, and lower the rack to about 6 inches from the broiler. Using a pastry brush, spread about half of the honey mixture on the top sides of the chops. Sprinkle with about half of the nuts, pressing so that they adhere. Broil until the nuts are lightly toasted, about 30 seconds.

Flip the chops and repeat the honey-nut coating on the other sides. Broil until the nuts are lightly browned and the lamb is medium rare, about 30 seconds. Let the chops rest for about 2 minutes, and then serve, sprinkling any nuts that may have fallen off the lamb onto each portion.
Make Ahead Tips
Serve the lamb chops with lentils and rice and plain Greek yogurt mixed with chopped mint.

nutrition information (per serving):
Calories (kcal): 300; Fat (g): 19; Fat Calories (kcal): 170; Saturated Fat (g): 3.5; Protein (g): 19; Monounsaturated Fat (g): 10; Carbohydrates (g): 15; Polyunsaturated Fat (g): 3.5; Sodium (mg): 320; Cholesterol (mg): 45; Fiber (g): 2;
 
Photo: Scott Phillips
From Fine Cooking 108 , pp. 30
December 1, 2010 

More Arabic Food Recipes:

Lamb & Potato Cutlets 
Lamb Shank Okra Tajine 
Lamb Salona with Potato & Carrot Crust 
Lamb kibbeh with mint and broad bean salad 
Lamb Kofta, Tabouleh Salad 
Lebanese lamb wraps with tabouli

Save and Share Pistachio-Crusted Lamb Chops Recipe

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