Lamb Shank Okra Tajine Recipe

Photo: Lamb Shank Okra Tajine Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb Shank Okra Tajine recipe.  Enjoy the good taste of Arabic Food and learn how to make Lamb Shank Okra Tajine.

Ingredients

1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and pepper
4 Medium lamb shanks
2 Tablespoons clarified butter (ghee)
2 Large onions, sliced
3 Garlic cloves, chopped
4 Large tomatoes, diced
? Cup tomato paste
2 Cups chicken stock or water
? Kilo frozen okra (thawed) or fresh (cleaned)
1 Tablespoon ghee
3 Garlic cloves, chopped
1 teaspoon ground coriander

Method

-Mix cumin and coriander in a small bowl with salt and freshly ground pepper.
-Rub the meat with spice mixture.
-Heat ghee in a pan over medium high heat, add meat and brown on all sides.
-Remove meat and keep aside, saut? onion in the same pan until translucent.
-Stir in garlic for 2 minutes, and then add the meat.
-Pour dice tomato, paste and stock over the meat, let boil.
-Cover and simmer for about 30 minutes (add water as needed).
-Preheat oven to 180 degrees.
-Add okra and stir, check seasoning, let boil.
-Transfer mixture to earthenware (stone or ceramic) pot, cover and place in the oven for about 30 minutes.
-Heat ghee in a small saut?ing pan over medium heat, add garlic and stir for 2 minutes.
-Add ground coriander; stir to combine for one minute.
-Pour over the okra casserole, and return to oven for another 10 minutes.
-Serve warm with rice.  

More Arabic Food Recipes:

Syrian Okra and Meat Stew
Bamyeh bil zayt
Loubia bi Zayt
Aubergine and Chickpea Stew – Syrian Moussaka
Syrian Green Peas Stew
Vegetable tagine with chickpeas & raisins

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Makroud (Fried date cookies) Recipe

Photo: Makroud (Fried date cookies) Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Makroud (Fried date cookies) recipe.  Enjoy the good taste of Arabic Food and learn how to make Makroud (Fried date cookies). 

Ingredients

1    Teaspoon active dry yeast
1    Cup lukewarm water
1    Tablespoon sugar
¼    Teaspoon saffron
½    Cup soft butter
41/2 Cups flour
¼    Teaspoon salt
½    Teaspoon cinnamon
1     Egg
2    Tablespoons orange spirit
1    Tablespoon vinegar
Oil for deep frying
Syrup

For the filling:-

Date paste
Marzipan paste
Chopped pistachio with orange blossom water
Sesame or pistachio or almond slices for garnishing

Method

-Blend yeast in lukewarm water and a pinch of sugar, set to foam.

-Blend saffron in small amount of hot water, and set aside to color and saturate the water with its taste.

-Whisk butter, add sugar, beat until creamy.

-Mix flour with cinnamon and salt and add to batter, beat until well combined.

-Add both yeast and saffron mixture to the batter along with eggs.

-Dilute the orange blossom water and vinegar with the remaining amount of water, gradually add to the dough, knead until soft dough is obtained.

-Cover the dough and let rise for ½ an hour.

-Divide the dough. Roll on floured surface into thin dough.

-Mash the date paste to soften, then shape into a long, thin cylinder, do the same thing with the marzipan.

-Fill the dough either with the date or marzipan cylinder or the chopped pistachio, roll to form a cylinder.

-Cut the cylinder into equal slices.

-Deep fry the Makroud slices until golden brown from all sides. remove from oil transfer into syrup , then drip the excess syrup.

-Garnish as desired with sesame, chopped pistachio or almond slices.

Source: www.chefosama.com
 
More Arabic Food Recipes:  

Makroud el Louse Recipe
Halawet El-Riz  
Barazeq 
Date stuffed semolina cookies (Ma'amoul) 
Mamool  
Maamoul Recipes 
 
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Lebanese Makloubi with Meat Recipe

Photo: Lebanese Makloubi with Meat Recipe

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

Makloubi is a Upside Down Rice dish with either beef or chicken or can be vegetarian if you prefer. Maklouba or Makloubeh is a very popular Mediterranean and Middle Eastern Dish in various forms.

Ingredients:

For step # 1

21/2-lbs of veal large chunks
3-table spoons of olive oil
1-large onion ( peeled and cut in half)
1-teaspoon cinnamon
2-cinnamon sticks
1-teaspoon nutmeg
1-teaspoon all spice
1-teaspoon of black pepper
1 -teaspoon of red pepper flack
2-bay leafs
8 -cups of water
_____________________________________

2-large tomatoes, cut into circles
1-large eggplant, cut into circle shapes and fried
½ pound of cauliflower, cut into bite size and fried
3 cups of rice ( your choice, I used Basmati)
1-2 tablespoon of Salt ( add as you desire or less)
3- tablespoons of ghee
1-cup of pine nuts ( fried in Oil until golden brown)
1 cup of blanched almonds ( fired in oil until golden brown)
½ cup of oil for brown pine nuts and almonds

Preparation:

Heat olive oil in a deep pot over medium-high heat and sauté veal meat and cook for 1-2 minutes on each side. Add water, onion, cinnamon powder, and sticks, nutmeg, all spice, black pepper, red pepper flack and bay leafs to the pot and cook again for 2 hours on medium heat or until meat is very tender. Leave in stock once done ( taste stock for your liking of seasoning).

In a large pot, melt the ghee and turn heat to low.

Remove meat from stock and shred with a fork, then evenly place as your 1st layer ( careful HOT)

Place tomato as 2nd layer into the pot then add eggplant as 3rd layer after that add the cauliflower.

Place the rice over the layers and spread evenly.

Strain the stock and carefully pour 6 CUPS over the rice

Cover the pot and place it over high heat until the water start to boil then reduce the heat to medium and keep until the Maklouba is cooked and no more water in pot. (NEVER stir rice)

Prepare flat serving plate and quickly flip the pot over the plate then hit the pot with hand from different places and gently lift it up.

Serve and enjoy Makloubi with your favorite side dish. 

Source: lebanese-cuisine.com

More Arabic Food Recipes:
 
Makloube: Upside-down chicken and eggplant pilaf  
Stuffed Baby Zucchini and Eggplant with Beef Shanks 
Saudi Kabsa 
Chicken biryani 
Baked lamb and spiced rice (ouzi) 
Rice with Tomato 
 
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Moroccan Mushrooms with Couscous Recipe

Photo: Moroccan Mushrooms with Couscous Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan Mushrooms with Couscous recipe.  Enjoy the good taste of Arabic Food and learn how to make Moroccan Mushrooms with Couscous.

Ingredients

1 red onion , sliced
1 tsp olive oil
½ tsp ground cinnamon
1 tsp ground cumin
300g mushrooms , quartered
400g can chopped tomatoes
410g can chickpeas , rinsed and drained
1 tsp clear honey
175g couscous
50g soft dried apricots , diced
handful flat-leaf parsley , roughly chopped 

Method

Fry the onion in the oil for 6 mins until softened. Add the cinnamon and cumin and cook for 1 min, stirring. Add the mushrooms, cook for 2 mins, then stir in the tomatoes, chickpeas and honey. Season and simmer for 7-8 mins.
Meanwhile, mix the couscous with the dried apricots and some seasoning in a bowl. Pour over 250ml boiling water, stir to mix, then cover. Leave to stand for 7 mins or until softened. To serve, fluff up with a fork, stir in the parsley and top with the mushroom mixture. Great served with some green beans.

Nutrition per serving:

245 kcalories, protein 11g, carbohydrate 44g, fat 4 g, saturated fat 0g, fibre 6g, sugar 11g, salt 0.51 g 
 
 Recipe from Good Food magazine, February 2010.

More Arabic Food Recipes:

Moroccan chicken and couscous
Moroccan Couscous with Vegetables
Moroccan fish with couscous
Moroccan spiced lamb with almond couscous
Chicken and carrot tagine
Beef & vegetable tagine

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Harissa fish with fattoush Recipe

Photo: Harissa fish with fattoush Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Harissa fish with fattoush recipe.  Enjoy the good taste of Arabic Food and learn how to make Harissa fish with fattoush.
 
INGREDIENTS 11
DIFFICULTY EASY
SERVINGS 4 

Ingredients

4 tbs (100g) harissa*
1/3 cup (80ml) lemon juice, plus wedges to serve
4 x 180g skinless blue-eye fillets
1 telegraph cucumber, peeled, deseeded, cut into chunks
3 tomatoes, deseeded, cut into chunks
2 cups watercress sprigs
1 small red onion, sliced
1 cup (160g) kalamata olives
100ml olive oil
2 tsp sumac*
1 pita bread round, grilled until crisp

Method

Step 1 Combine harissa and 2 tbs lemon juice in ceramic dish. Add fish, turn to coat, then set aside while you make the fattoush.

Step 2 Place cucumber, tomato, watercress, onion and olives in a bowl. Mix 1/3 cup (80ml) oil, sumac and remaining 2 tbs lemon juice in a small bowl. Season and set aside while you cook the fish.

Step 3 Heat remaining oil in a large non-stick frypan over medium heat. Cook fish for 3-4 minutes each side or until golden and cooked through.

Step 4 Break pita bread into pieces and toss with salad and dressing. Serve the fish on the salad, with lemon wedges.

Notes

* Harissa (a Tunisian chilli paste) and sumac are from selected supermarkets and Middle Eastern shops. Fattoush is a traditional Middle Eastern salad with crisp pita bread.

delicious. - March 2007 , Page 74
Recipe by Valli Little  

More Arabic Food Recipes:
 
Grilled Fish Kofta in Spicy Sauce 
Moroccan fish with salad 
Baba ghanoush 
Garden Tabbouleh 
Fattoush with sumac chicken 
Fattoush

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Kibbeh Bi Laban Recipe

Photo: Kibbeh Bi Laban Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Kibbeh Bi Laban recipe.  Enjoy the good taste of Arabic Food and learn how to make Kibbeh Bi Laban.
 
Ingredients:

Meat balls (kibbeh)
200g veal meat, finely ground
200g bulgur wheat
1tsp salt
½ tsp pepper
½ tsp cinnamon powder
1 tsp dried basil
1 onion, minced

Stuffing

1tbsp Al Wadi Al Akhdar butter
1 small brown onion, chopped
200g veal meat, coarsely ground
2 tbsp pine nuts
Salt & pepper, to taste

Laban

1 cup water
½ cup short grain white rice
2 tsp corn flour
¼ cup of cold water
1½ kg yogurt (Greek yogurt)
1 tsp salt
1 tbsp Al Wadi Al Akhdar tahina
1tsp dried mint

Preparation

In a bowl, combine all ingredients of the meat balls.

To make the stuffing, melt the butter in a skillet pan and cook the onion until golden. Add minced meat and spices, stirring frequently. Add pine nuts and cook for about 10mn.

Form kibbeh into balls the size of an egg, keep it open at one end, stuff it with the meat mixture and close it.

Put the kibbeh in a pre-heated oven dish and roast it for about 25mn.

In a heavy-bottomed saucepan, pour the water and the rice. Bring to a boil. Lower the heat and cook for about 10mn.

Melt the corn flour in ¼ cup of cold water and add to the yoghurt. Stir.

Add the yogurt to the rice and cook. Add the Tahina, then the kibbeh and dried mint. Serve.

Source: alwadi-alakhdar.com

More Arabic Food Recipes:
 
Lamb kibbeh with mint and broad bean salad 
Lebanese kibbeh burgers 
Eggplant and Kibbeh Stew 
Kibbeh Recipe 
Baked kibbeh 
Meat Kibbeh Akras
 
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Mediterranean Hummus Recipe

Photo: Mediterranean Hummus Recipe

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


Hummus is a classic Middle Eastern dip, particularly Levantine Arab, which was made from mashed chickpeas, blended into tahini,olive oil, lemon juice, seasoned with some Arab spices and chilis, garnished with some tomatoes, olives, chili powder, and parsely. Here's my version of hummus.....

Prep Time: 10 Min
Cook Time: 0 Min
Difficulty: easy
Serves: 5

Ingredients

1 can chickpeas or garbanzo beans (approximately 400 grams, drained, but save the juice)
3-5 tbsp Lemon Juice
2-3 cloves garlic, crushed
1/2 cup tahini*
1/2 tsp seasalt
some chopped parsley
red chili powder
some green and black olives
1/2 - 1 teaspoon cumin (optional)
2-3 red tomatoes, chopped
1/3 cup extra virgin olive oil

Preparation

* Note: Tahini - (tahina or t'hina) is a ground sesame seed paste. You can purchase this in some Indian Spice Stores.

1. Combine the chickpeas, garlic, lemon juice, tahini, cumin, chili powder, and salt in a food processor then blend. Gradually add some of the chickpeas juice and scrape the sides occassionally, then blend again. Keep blending until you get a smooth consistency. (Note: Shake the bottle of tahini first to remix the emulsion before pouring into a cup).

2. Place in a small or medium sized bowl, then create a shallow well by pushing the back of your spoon towards the bowl, leaving at least half an inch on the edge creating a rim, then turning the bowl like a wheel as you push your spoon at the same level. Just like on the photo above.

3. Once you have created the well, pour a generous amount of olive oil into it. Place some olives, chopped tomatoes and parsley in the middle. Season with some cumin and red chili powder if desired.

Serve with pita, chapati, naan bread, or any flat bread of your choice. You can refrigerate the rest of the hummus for a week. Just store in clean and dry container, cover and refrigerate for a week or freeze up to three months.

From halfhourmeals.com
By: mhelhanee 

More Arabic Food Recipes:
 
Homemade Hummus
Grilled Veggie Hummus Wrap 
Hummus Recipe 
Lamb, tabouli and hummus wrap 
Hummus Dip...Two Ways (Regular and Sundried Tomato) 
Sumac chicken & hummus wraps

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Zucchini Frittata Recipe

Photo: Zucchini Frittata Recipe

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

Serves: 6 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     10 minutes
Cooking time :     15 minutes

Ingredients

2 cubes MAGGI® Chicken Bouillon or 20 g

¼ cup water or 60 ml, hot

8 small zucchini or 800 g, washed

3 eggs, lightly beaten

2 teaspoons baking powder

2 tablespoons all purpose flour

1 teaspoon ground black pepper

4 tablespoons vegetable oil, for pan frying

Preparation

Dissolve MAGGI® Chicken Bouillon cubes in Hot water and set aside to cool.

Grate Zucchinis with a large grater and place in a sieve to drain excess juice.

Combine Eggs, Baking Powder, Flour, and Black Pepper and beat well until they become foamy. Add slightly cooled Chicken Stock and fold in the grated zucchinis.

Heat oil in a non-stick pan until it is hot. Pour in a spoonful of the mix, reduce heat and fry for about 5 minutes, flip and fry for another 5 minutes until frittatas are cooked and the outside is crispy. Repeat and finish mixture.

Place on kitchen paper to absorb excess oil.

Serve with a side of hot sauce.

Cooking tips : For a light recipe, pour complete mixture in a nonstick oven dish and bake in a preheated oven at 180c for about 15 min.

Nutritional Information

Energy :     161.00 Kcal
Protein :     5.40 g
Carbohydrate :     8.80 g
Fats :     12.00 g  

Source: Nestle Family

More Arabic Food Recipes:
 
Sabb El-Gafsha (Kuwaiti Golden Fritters) 
Chickpea fritters (falafel) 
Chicken and Vegetables Sambousek
Almond Sweet Sambousek
Fried Meat Sambousek
How to Make Sambousek

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Toast Bread Shrimp Samboosa Recipe

Photo: Toast Bread Shrimp Samboosa Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Toast Bread Shrimp Samboosa recipe.  Enjoy the good taste of Arabic Food and learn how to make Toast Bread Shrimp Samboosa.

Serves: 6 persons
Difficulty: Easy
Cost: Cheap

Preparation time : 20 minutes
Cooking time : 30 minutes

Ingredients

2 cubes MAGGI® Chicken Bouillon or 20 g

¼ cup water or 60 ml, hot

1 tablespoon vegetable oil

1 medium onion or 150 g, finely chopped

1 tablespoon tomato paste

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon chilli flakes

300 g shrimp, frozen, cleaned & thawed

½ cup fresh parsley, finely chopped

18 slices toast bread or 432 g

1 egg, lightly beaten

1 cup fresh breadcrumbs or 85 g

1 cup vegetable oil, for frying

Preparation

Dissolve 2 MAGGI® Chicken Bouillon cube in 60ml Hot water and set aside.

Heat 1 tbs Vegetable Oil in a sauce pan and sauté Onion until golden; add Tomato Paste and sauté for an additional 2-3 minutes.

Add Spices, Chicken Stock, Shrimp and Parsley and simmer uncovered until liquid is absorbed, about 15 minutes. Remove from heat and set aside to cool slightly.

Using a rolling pin flatten each slice of toast bread to a 3-4mm thickness.

Place each flattened bread slice in a samboosa mold and spoon in a tablespoon of filling in the center. Fold the samboosa by closing the mold and seal on all sides.

Gently brush each samboosa with Egg, and coat with Bread Crumbs.

Heat Vegetable Oil in a deep frying pan, fry samboosa’s until golden and transfer to kitchen paper to absorb excess oil.

Serve hot with your choice of dipping sauce.

Cooking tips : Cover flattened toast bread with a damp tea towel to prevent drying, which could cause your samboosa to break during frying.

Nutritional Information

Energy : 453.00 Kcal
Protein : 17.00 g
Carbohydrate : 45.00 g
Fats : 24.00 g 

More Arabic Food Recipes:

Chicken and Vegetables Sambousek
Almond Sweet Sambousek
Fried Meat Sambousek
How to Make Sambousek
Feteer Meshaltet "Arabic Pie"
Moroccan Filo Chicken Pie

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Lamb & Potato Cutlets Recipe

Photo: Lamb & Potato Cutlets Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb & Potato Cutlets recipe.  Enjoy the good taste of Arabic Food and learn how to make Lamb & Potato Cutlets.

Serves: 8 persons
Difficulty: Easy
Cost: Medium

Preparation time : 20 minutes
Cooking time : 20 minutes

Ingredients

2 cubes MAGGI® Chicken Bouillon or 20 g

1/5 cup water or 50 ml, hot

2 medium potatoes or 500 g

500 g minced lamb

3 eggs, slightly beaten

2 medium onions or 300 g, finely grated

1 large carrot or 150 g, finely grated

2 teaspoons ground black pepper

2 tablespoons fresh parsley, finely chopped

1½ tablespoons all purpose flour

2½ cups fresh breadcrumbs or 200 g

¼ cup vegetable oil, for frying

Preparation

Dissolve 2 MAGGI® Chicken Bouillon cube in 50ml Hot water and set aside to cool.

In a medium pot, boil potatoes for 15-20 minutes over medium high heat until they soften, remove from heat, drain water and allow to cool.

In a mixing bowl, peel and grate Potatoes, add Minced Meat, Egg, Onions, Carrot, Black Pepper, Parsley and cooled chicken stock and combine using a wooden spoon. Mix well until mixture is quite even.

Add small amount of flour until the meat and potato mixtures firm slightly.

Remove balls from the mix about 3-4 cm in diameter. Spread bread crumbs on a flat surface. Roll each ball in bread crumbs until it is fully covered. Shape the ball into flat disk with a thickness of 1 cm.

Heat up cooking oil in a frying pan. Fry each cutlet over medium heat on both sides until golden.

Serve with parsley, sliced tomatoes, and flat bread.

Nutritional Information

Energy : 384.00 Kcal
Protein : 17.00 g
Carbohydrate : 31.00 g
Fats : 21.00 g
 
From Nestle  

More Arabic Food Recipes:
 
Arabic Lamb and Potato Pie 
Lamb kebabs 
Authentic Moroccan lamb tagine 
Potato Kibbeh 
Lamb Kofta, Tabouleh Salad 
Mini Moroccan lamb pittas
 
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Tomato Moghrabiah with Potatoes Recipe

Photo: Tomato Moghrabiah with Potatoes Recipe

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

Serves: 6 persons
Difficulty: Medium
Cost: Medium

Ingredients

7 tablespoons vegetable oil

1 medium onion or 125 g, finely chopped

300 g lean beef

3 tablespoons tomato paste

3 medium tomatoes or 400 g, diced

2 teaspoons caraway seeds

2 cubes MAGGI® Chicken Bouillon or 20 g

4 cups water or 1 liter, hot

1 bay leaf

1 cinnamon stick

1 teaspoon ground black pepper

2 medium potatoes or 500 g, cut into 1cm cubes

1 kg whole chicken with skin and bones, cut each into 8 pieces

17 shallots or 250 g, peeled

2 cups water or 500 ml

2 cups moghrabiah or 300 g

Preparation

Heat 2 tablespoons of Vegetable Oil in a pot. Sauté Potato cubes until golden brown, remove and set aside to drain excess oil.

Using the same pot, add Onions, Beef Cubes and cook for 10 minutes until lightly golden brown.

Add Tomato Paste and sauté for an additional 2 minutes.

Add Tomatoes, MAGGI® Chicken Bouillon , Water, Caraway, Bay Leaf, Cinnamon stick and Black Pepper. Cover and cook on low heat for 1½ hour or until the meat is cooked. Add Shallots, lower heat and simmer to keep warm.

Meanwhile, place the chicken pieces in an oven tray and roast for 45 minutes until golden brown.In a large pot, heat the remaining 3 tablespoons of vegetable oil. Add the dried Moughrabieh and fry on low heat with constant stirring until grains turn to golden brown.

In a large pot, heat the remaining 3 tablespoons of vegetable oil. Add the dried Moughrabieh and fry on low heat with constant stirring until grains turn to golden brown.

Gently pour a cup of soup from meat, stir from time to time until it is completely absorbed. Repeat the step until the moughrabieh is tender, but not too soft.

Mix in some of the shallots and meat to the mougrabieh grains and remove from heat.

Pour the remaining stock in a serving bowl. Add half of the fried potatoes, onions, and the cooked meat.

Place the Moughrabieh in a large serving dish, place the hot grilled chicken on top and garnish with remaining fried potatoes and serve the sauce aside. 


From Nestle
 
More Arabic Food Recipes:
 
Stuffed Potato with Tomato Sauce 
Moroccan spiced chicken with lemon potatoes and tomatoes 
Spicy potato tagine with olives 
Chicken and Potato in Oven 
Brick Chicken with Apricot Couscous 
Herbed couscous

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