Tabikh Kofta Loobia with Potato Recipe

Tabikh Kofta Loobia with Potato Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Tabikh Kofta Loobia with Potato Recipe.  Enjoy the good taste of Arabic Food and learn how to make Tabikh Kofta Loobia with Potato.

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

Preparation time :     10 minutes
Cooking time :     30 minutes

Ingredients

600 g minced lamb

1 small onion or 70 g, chopped

¼ teaspoon ground black pepper

¼ teaspoon ground cinnamon

5 tablespoons fresh parsley or 50 g, chopped

2 tablespoons vegetable oil

1 medium onion or 125 g, finely chopped

3 cloves garlic, crushed

2 cups green bean or 300 g, trimmed and cut into 5cm

½ teaspoon ground black pepper

½ teaspoon ground cinnamon

½ teaspoon ground cumin

½ teaspoon ground cardamom

½ teaspoon ground cloves

½ teaspoon ground coriander

2 medium tomatoes or 200 g, peeled and diced

2 tablespoons tomato paste

½ cup coriander leaves, chopped

2 cups water or 500 ml, hot

2 cubes MAGGI® Chicken Bouillon or 20 g

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

Preparation

Combine lamb, chopped onion, black pepper, cinnamon powder and parsley in a mixing bowl. Mix well and shape the mixture into meatballs.

Heat Vegetable Oil in a sauce pan and meatballs until golden in color, add Onions and continue frying until onions are soft.

Add Green Beans, stir for 5 minutes then add Spices, Tomato, Tomato paste, Coriander, water and MAGGI® Chicken Bouillon .

Bring to boil, simmer over low heat for 5 minutes.

Add potatoes, cover and simmer over low heat for another 15-20 minutes or until cooked and fork tender.

Serve with Flat Bread or Rice.

Nutritional Information

Energy :     438.00 Kcal
Protein :     21.00 g
Carbohydrate :     23.00 g
Fats :     29.00 g  

More Arabic Food recipes:

Chicken tagine with apricots  
Fast Chicken Tagine  
Chicken tagine with preserved lemon  
Easy lemon chicken tagine 
Easy Moroccan chicken
Spiced tomato & couscous soup 

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Spiced tomato & couscous soup recipe

Photo: Spiced tomato & couscous soup recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Spiced tomato & couscous soup Recipe.  Enjoy the good taste of Arabic Food and learn how to make Spiced tomato & couscous soup.

Couscous and harissa are a great pairing in this good-value soup

Easy
Serves 4
Prep 10 mins
Cook 40 mins
Vegetarian

Ingredients

olive oil
1 large onion , chopped
2 carrots , diced
3 stalks celery , diced
2-3 tbsp harissa paste
1 tsp ground cumin
1 x 400g tin chopped tomatoes
2 tbsp tomato purée
500ml vegetable stock
1 x 400g tin chickpeas
2 tbsp couscous
½ small bunch parsley , chopped

Method

Heat 1 tbsp oil in a large pan and cook the onion, carrot and celery for a few minutes until softened. Add the harissa and cumin and stir. Tip in all the other ingredients except the couscous and stir well, then cover and simmer for 30 minutes. Add the couscous and simmer for another 5 minutes.

Stir in the parsley before serving.

Nutrition Per Serving

186 kcalories, protein 7.9g, carbohydrate 25.5g, fat 6.6 g, saturated fat 0.6g, fibre 6g, salt 1.99 g

Recipe from olive magazine, June 2010.

More Arabic Food Recipes:

Traditional Moroccan Couscous with Chicken
Moroccan Mushrooms with Couscous
Herbed couscous
Sumac kebabs on couscous tabouli
Authentic Moroccan soup
Lentil Soup with Spinach and Wheat 

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Frike with Meatballs Recipe

Photo: Frike with Meatballs Recipe

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

Cuisine: Lebanese
Category: Red Meat
Serves: 5 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     20 minutes
Cooking time :     50 minutes

Ingredients

450 g lean minced lamb

½ teaspoon ground black pepper

2 tablespoons vegetable oil

1 medium onion or 150 g, chopped

2 cups frike or 320 g, washed and drained

2 cubes MAGGI® Chicken Less Salt Bouillon

1 teaspoon ground cinnamon

¼ teaspoon white ground pepper

4 cups water or 1 liter

1 tablespoon pine seeds, toasted

Preparation

Mix minced lamb and black pepper in a mixing bowl. Divide the mixture into 20 meatballs. Arrange meatballs in a non-stick oven tray and bake in 180˚C oven for 12-15 minutes or until meatballs are well cooked.

Heat oil in a saucepan and fry chopped onions for 3 minutes or until they become tender. Add Frike and stir then add MAGGI® Chicken Less Salt Bouillon cubes, cinnamon powder, white pepper, prepared meatballs and water.

Bring to boil with occasional stirring then cover and simmer on low heat for 30-35 minutes or until Freeke becomes tender.

Serve in serving platter and garnish with the toasted pine seeds.

Serving tips :     Serve this dish with low fat yogurt.

Nutritional Information

Energy :     421.00 Kcal
Protein :     27.00 g
Carbohydrate :     54.00 g
Fats :     12.00 g  

More Arabic Food Recipes:
 
Moroccan Meatballs 
Meatball Sandwiches 
Lebanese Lamb Meatballs 
Kofta Bil-Siniyah 
Spicy Lamb Kebab 
Shish Taouk 

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Okra Stew with Spicy Sausage Recipe

Photo: Okra Stew with Spicy Sausage Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Okra Stew with Spicy Sausage Recipe.  Enjoy the good taste of Arabic Food and learn how to make Okra Stew with Spicy Sausage.

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

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

Ingredients

500 g sausage, spicy (Lebanese Sausage)

2 medium onion or 250 g, finely chopped

1 can tomato or 400 g, crushed

2 tablespoons tomato paste

2 teaspoons ground turmeric

4 cloves garlic, crushed

2 cubes MAGGI® Chicken Bouillon or 20 g

2 cups water or 500 ml, hot

3 whole pieces dried lime

400 g frozen okra

pinch of salt

pinch of ground pepper

Preparation

Remove Sausage meat out of natural casing and form into golf ball size meatballs.

In a large pot, on medium high heat fry the sausage ball and brown until golden on all sides. Remove from pot and set aside.

In the same pot, using the juices rendered off from the sausages, fry Onions until translucent. Add Tomato paste and sauté for another 2-3 minutes.

Add Tomatoes, Garlic, Turmeric and sauté for another 5 minutes.

Add MAGGI® Chicken Bouillon , water and whole dried limes and simmer for 30 min.

In an oven-proof dish place already fried sausage balls, add frozen baby okra and pour the tomato sauce and cover.

Bake in a pre heated oven at 175c for 45 minutes.

Serve hot with a side of white rice or flat bread.

Cooking tips : For a more sour taste, cut dried limes in half before cooking to draw more flavor.

Nutritional Information

Energy :     339.00 Kcal
Protein :     13.00 g
Carbohydrate :     16.00 g
Fats :     25.00 g  

More Arabic Food Recipes:
 
Aubergine and Chickpea Stew 
Middle Eastern chicken & apricot stew 
Eggplant and Kibbeh Stew 
Syrian White Beans and Meat Stew 
Syrian Okra and Meat Stew 
Moroccan Chicken Stew 

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Dibis Ramman Chicken and Freeke Stuffing Recipe

Photo: Dibis Ramman Chicken and Freeke Stuffing Recipe

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

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

Preparation time :     15 minutes
Cooking time :     2 hours

Ingredients

¾ cup frike or 100 g

2 cups water or 500 ml, cold

¾ cup water or 180 ml, hot

1 cube MAGGI® Chicken Bouillon or 10 g

1 tablespoon butter

¾ cup prune or 75 g, dried, de-seeded and chopped

½ cup walnuts or 75 g, finely chopped

1 teaspoon ground cinnamon

1 cube MAGGI® Chicken Bouillon or 10 g

2 cups water or 500 ml, hot

5 tablespoons pomegranate molasses or 50 g

1.3 kg whole chicken, preferrably fresh

1 large onion or 150 g, chopped

Preparation

Soak Frike grain in cold water and allow to sit for 6 hours.

Melt butter in a medium sauce pan, drain and rinse Frike grain and add to pan, add Water and 1 cube MAGGI® Chicken Bouillon and simmer on medium heat for 5 minutes or until the Frike is ¾ cooked. Add chopped Prunes and Walnuts and Cinnamon powder and remove from heat, cover and allow to cool slightly.

Wash the Chicken and make sure the cavity is empty. Gently spoon the Frike and Prune stuffing in the cavity until full, truss the stuffed chicken, or tie the legs together with kitchen twine.

Place chopped Onions in the center of a deep oven dish (large enough to hold the chicken with an extra 3-5 cm space from the edges).

Position the trussed chicken on top of the bed of onions.

Dissolve remaining 1 cube MAGGI® Chicken Bouillon in 500ml of Hot water, stir in the Dibis Raman and pour over the chicken, cover with aluminum foil and bake at 180c in a preheated oven for one hour.

After one hour remove aluminum foil and allow the skin to broil, while basting (every 10 minutes) with the rendered juices in the pan, until done. (30 minutes)

Cut chicken serve on a platter with the stuffing and rendered juices on the side.

Other tips :     chicken is cooked once the internal temperature of the thickest part of the thigh reaches 80c or 180f.

Nutritional Information

Energy :     667.00 Kcal
Protein :     45.00 g
Carbohydrate :     24.00 g
Fats :     43.00 g 

More Arabic Food Recipes:
 
Chicken stuffed cheese balls
Toast stuffed with chicken 
Stuffed Grape Leaves 
Stuffed zucchini (Koussa mahshi) 
Stuffed Turkey with Cracked Wheat   
Lebanese Marinated Chicken

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Spaghetti with Yoghurt and Meat Recipe

Photo: Spaghetti with Yoghurt and Meat Recipe

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

Cuisine: Saudi
Category: Arabian Gulf
Serves: 6 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     10 minutes
Cooking time :     1 hour

Ingredients

500 g spaghetti, cut into 10cm lengths

3 tablespoons vegetable oil

1 large onion or 200 g, finely chopped

500 g minced beef

2 teaspoons ground cumin

1 teaspoon ground black pepper

2 cube MAGGI® Chicken Bouillon or 20 g

½ cup water or 125 ml, hot

3 tablespoons butter

3 cups yoghurt or 750 g

3 cloves garlic, crushed

½ cup fresh parsley or 30 g, finely chopped

Preparation

Boil the Spaghetti according to package directions. Strain and keep aside.

Heat the Vegetable Oil and fry the Onions, Minced Meat, Cumin and Black pepper for five minutes. Add MAGGI® Chicken Bouillon and water and simmer for another five minutes until most of the stock has been absorbed.

Melt Butter in a large sauce pan, add spaghetti to the saucepan and stir with butter over heat for five minutes, and transfer spaghetti in a baking dish.

Mix Yogurt with Garlic, pour over the spaghetti. Cover this with cooked minced meat mixture, and chopped Parsley.

Bake in a pre-heated oven at 175c for 15 minutes, Serve hot.

Serving tips :     Serve with cold salad or hot sauce.

Nutritional Information

Energy :     697.00 Kcal
Protein :     40.00 g
Carbohydrate :     75.00 g
Fats :     30.00 g

More Arabic Food Recipes:

Middle Eastern Pasta With Yogurt and Pine Nuts 
Moroccan meatballs with herb couscous 
Macaroni Pasta with Béchamel 
Mediterranean chicken pasta salad 
Pesto chicken kebabs with roasted veg pasta 
Lebanese Lentil Soup 

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Shrimp Biryani Recipe

Photo: Shrimp Biryani Recipe

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

Cuisine: Arabic
Category: Arabian Gulf
Serves: 8 persons
Difficulty: Medium
Cost: Medium

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

Ingredients

2 cups basmati rice or 400 g

2 tablespoons vegetable oil

2 medium onion or 250 g, finely sliced

2 medium onion or 250 g, finely chopped

500 g shrimp, peeled, raw, de-shelled & de-veined

2 tablespoons tomato paste

4 cloves garlic, crushed

1 cup fresh dill or 50 g, finely chopped

3 tablespoons curry powder

2 cinnamon sticks

5 whole cardamom pods

3 cubes MAGGI® Chicken Bouillon or 30 g

½ cup water or 125 ml, hot

2 cups coriander leaves or 100 g, roughly chopped

6 cups water or 1½ liters

2 tablespoons ghee

1 tablespoon saffron, powder

pinch of salt

pinch of ground pepper

Preparation

Wash and Soak rice in cold water and set aside for 30 min.

In a large pot, heat vegetable oil, fry sliced onions till golden brown, remove and set aside.

In the same pot on medium high heat fry chopped onions till golden, add shrimp and sauté till pink (about 4-5 minutes), add tomato paste, Garlic, Dill, Spices, Cinnamon sticks, Cardamom pods, MAGGI® Chicken Bouillon , and Water and bring to a simmer. Add chopped fresh coriander leaves and remove from pot and set aside.

In the same pot, bring to boil 1.5 liters of water, place rice and cook until rice is ¾ cooked (andante).

Drain rice in a colander and discard excess water.

Melt Ghee on the bottom of the same pot; add a layer of strained rice, followed by a layer of shrimp and onion mixture and a sprinkle of Saffron powder. Follow this step until all the rice and shrimp sauce is used.

Steam rice and shrimp on med-low heat until rice is fully cooked (about 20 minute).

Gently fluff cooked rice ensuring even distribution of rice and shrimp.

Serve on a large plate, and garnished with fried sliced onions.

Nutritional Information

Energy :     342.00 Kcal
Protein :     18.00 g
Carbohydrate :     52.00 g
Fats :     6.90 g 

More Arabic Food Recipes:

Chicken biryani
Lamb Shank Okra Tajine
Lamb Rack With Maghrabia Biryani (served with Torlly)
Iraqi Biryani
Loubia bi Zayt
Aubergine and Chickpea Stew – Syrian Moussaka

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Traditional Moroccan Couscous with Chicken Recipe

Photo: Traditional Moroccan Couscous with Chicken Recipe

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

Cuisine: Moroccan
Category: Mediterranean
Serves: 6 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     15 minutes
Cooking time :     35 minutes

Ingredients

2 tablespoons olive oil

1 large onion or 200 g, chopped

500 g skinned chicken breasts

3 cloves garlic, crushed

½ cup fresh parsley or 35 g, chopped

¾ teaspoon ground cardamom

¾ teaspoon ground coriander

¾ teaspoon dried ginger powder

¾ teaspoon ground black pepper

¼ teaspoon saffron filaments

3 medium tomatoes or 450 g, diced

2 medium carrots or 200 g, cut into cubes

1 small cinnamon stick

1 cup water or 250 ml

2 cubes MAGGI® Chicken Less Salt Bouillon

1 can canned chickpeas or 400 g, drained

2 medium zucchini or 200 g, cut into cubes

Preparation

Warm oil in a large pan and fry onions over medium heat for 3-4 minutes or until tender. Add chicken, garlic, parsley, all spices and saffron. Cook for 4-5 minutes.

Add tomatoes, carrot, cinnamon, water and MAGGI® Chicken Less Salt Bouillon cubes. Bring to boil, cover and simmer for 20 minutes or until chicken is almost tender.

Add chickpeas and zucchinis and cook for 10 minutes or until cooked.

Serve with cooked couscous.

Other tips :     Carrots are the richest source of Vitamin A. Being an antioxidant, Vitamin A is a potent anti-cancer compound.

Nutritional Information

Energy :     303.00 Kcal
Protein :     22.00 g
Carbohydrate :     29.00 g
Fats :     11.00 g
 
From Nestle family
 
More Arabic Food Recipes:

Lamb Shank Okra Tajine
Syrian Okra and Meat Stew
Bamyeh bil zayt
Loubia bi Zayt
Aubergine and Chickpea Stew – Syrian Moussaka
Syrian Green Peas Stew 

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Lamb Salona with Potato & Carrot Crust Recipe

Photo: Lamb Salona with Potato & Carrot Crust Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb Salona with Potato & Carrot Crust Recipe.  Enjoy the good taste of Arabic Food and learn how to make Lamb Salona with Potato & Carrot Crust.

Cuisine: Saudi
Category: Arabian Gulf
Serves: 6 persons
Difficulty: Easy
Cost: Medium

Ingredients

2 cubes MAGGI® Chicken Bouillon or 20 g

1 cup water or 250 ml, hot

700 g lamb, with bones

4 cups water or 1 liter

½ teaspoon ground turmeric

½ teaspoon ground coriander

½ teaspoon ground cinnamon

½ teaspoon ground cloves

2 tablespoons vegetable oil

2 medium onions or 300 g, finely chopped

4 tablespoons tomato paste

7 cloves garlic, crushed

1 teaspoon fresh ginger, crushed

1 teaspoon ground cinnamon

1 teaspoon ground turmeric

1 teaspoon curry powder

1 teaspoon garlic powder

1 teaspoon ground coriander

2 whole pieces whole cardamom pod

1 medium potato or 200 g, peeled & grated

1 large carrot or 150 g, peeled & grated

2 large zucchini or 200 g, peeled and cut into thick slices

3 dried limes or 20 g

2 small green chili pepper, chopped

1 green bell pepper or 100 g, cut into thick slices

1½ bunches coriander leaves or 75 g, chopped

Preparation

Dissolve 2 MAGGI® Chicken Bouillon cube in 200ml of Hot water and set aside.

Place Lamb pieces in a large pot, cover with the Water, and bring to boil while skimming froth as it appears, add Turmeric, Coriander, Cloves and Cinnamon. Cover and cook on low heat for 1 hour or until meat is almost cooked. Remove from heat.

Pre heat oven to 180 degrees C. and place rack on the bottom level.

Heat oil in a large pot, add and cook Onions until golden brown. Add Tomato Paste, Garlic, Ginger, remaining Spices and cook for 1 minute.

Add Zucchinis and the reserved meat stock, and bring to boil.

Stir in the Dried Limes, Green Chilies, Chicken Stock, Bell Pepper and fresh Coriander.

Lay Lamb pieces over the top of the stew, spoon grated Potatoes and Carrots over the top and bake in a preheated oven for 45 minutes or until the carrot and potato crust is golden on top.

Preparation time :     15 minutes
Cooking time :     1 hour, 30 minutes

more Arabic Food Recipes:

Lamb Shank Okra Tajine 
Lamb & Potato Cutlets 
Lamb Kofta, Tabouleh Salad 
Baked lamb and spiced rice (ouzi) 
Lamb koftas with rustic tabouli 
Lamb kibbeh with mint and broad bean salad 
 
Nutritional Information

Energy :     416.00 Kcal
Protein :     24.00 g
Carbohydrate :     23.00 g
Fats :     26.00 g  

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Vanilla and Pistachio Biscuit Balls Recipe

Photo: Vanilla and Pistachio Biscuit Balls Recipe

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

Cuisine: Oriental
Category: Arabic desserts
Serves: 10 persons
Difficulty: Easy
Cost: Cheap

Preparation time :  10 minutes

Ingredients

3 cups tea biscuits or 300 g, crumbled

1 tin NESTLÉ® Sweetened Condensed Milk or 397 g

½ cup butter or 100 g, melted

1 teaspoon vanilla essence

½ cup pistachio nuts or 75 g, chopped

½ cup tea biscuits or 50 g, additional quantity, crumbled

Preparation

Combine all ingredients in a bowl and mix well except the extra crumbled biscuits.

Form the mixture into small balls, and then roll into the extra crumbled biscuits.

Allow to cool in fridge and serve.

Nutritional Information

Energy :     392.00 Kcal
Protein :     7.00 g
Carbohydrate :     51.00 g
Fats :     18.00 g   
From Nestle Family

 More Arabic Food Recipes:  

Lebanese Knafeh
Makroud (Fried date cookies)
Makroud el Louse Recipe
Knafeh    
Knafeh Dough  
Halawet El-Riz 

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Date Bake Recipe - How to make Date Bake

Photo:   Date Bake Recipe

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

Cuisine: Oriental
Category: Arabic desserts
Serves: 8 persons
Difficulty: Easy
Cost: Cheap

Preparation time : 25 minutes
Cooking time : 45 minutes

Ingredients

1 tin NESTLÉ® Sweetened Condensed Milk or 397 g

1½ cups dried dates or 300 g, pitted and chopped

1 cup water or 250 ml

¼ teaspoon baking soda

½ cup butter or 100 g, chopped

1/3 cup caster sugar or 70 g

2 eggs, kept at room temperature

1¼ cups white self-raising flour or 175 g

2 teaspoons vanilla powder

Preparation

Place NESTLÉ® Sweetened Condensed Milk , dates and water in a large sauce pan. Bring to boil and cook on low heat stirring for 2-3 minutes. Remove from heat and stir in the baking soda. The mixture will become like foam, and then set aside to cool.

In another bowl, mix the butter and sugar until creamy. Add the eggs one at a time, beating well after each addition.

Gently mix in the flour and vanilla powder, and then stir in the date mixture.

Pour the mixture into a buttered and floured baking tin. Bake in a 175°C preheated oven for 40-45 minutes or until a skewer inserted in the middle comes out clean.

Nutritional Information

Energy :     486.00 Kcal
Protein :     8.40 g
Carbohydrate :     81.00 g
Fats :     16.00 g
 
From Nestle Family

More Arabic Food Recipes:  

Lebanese Knafeh
Makroud (Fried date cookies)
Makroud el Louse Recipe
Knafeh   Knafeh Dough Halawet El-Riz  

 
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Mujadara with Meat & Pine Seeds Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Mujadara with Meat & Pine Seeds recipe.  Enjoy the good taste of Arabic Food and learn how to make Mujadara with Meat & Pine Seedsl. 

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

Ingredients

2 tablespoons vegetable oil

1 medium onion or 150 g, chopped

6 cloves garlic, crushed

2 cubes MAGGI® Chicken Bouillon or 20 g

8 cups water or 2 liters

2 cups dried green lentils or 360 g, washed and drained

2/3 cup egyptian rice or 100 g, washed and drained

1 tablespoon butter

1 small onion or 100 g, thinly sliced

300 g minced beef

1/3 cup pine seeds or 50 g

2 teaspoons ground cumin

1 teaspoon ground black pepper

Preparation

Warm vegetable oil in a large pot, fry chopped onions for 3 minutes or until they becomes tender. Add Garlic, MAGGI® Chicken Bouillon , water and lentil. Bring to boil and simmer on low heat for 50 minutes or until lentil is cooked.

Blend the mixture using a hand blender or food processor until it becomes very smooth. Return the mixture back to heat. Add the rice and simmer on low heat for 20 minutes with constant stirring or until rice is well cooked and mixture thickens. (add some hot water if needed)

In separate pan heat Butter, add Onions, fry till golden remove and set aside.

In the same pan fry Minced Meat until fully cooked, add Pine Seeds and Spices, return the onion mixture to the pan and mix well.

To serve place lentil stew in a large bowl and add a layer of meat and onion mixture on top.
 
More Arabic Food Recipes:
 
Rice with Lentil
Lentil & Bulgur Pilaf with Green & Yellow Squash
kushari
Arabic “Crushed Lentil” Soup
Lebanese Makloubi with Meat
Saudi Kabsa

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Chick Pea and Walnut Falafel Recipe

Photo: Chick Pea and Walnut Falafel Recipe

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

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

Preparation time :     15 minutes
Cooking time :     15 minutes

Ingredients

1¼ cups dried chickpeas or 250 g

4 cups water or 1 liter, cold

1 medium onion or 120 g, roughly chopped

3 tablespoons fresh parsley

3 tablespoons coriander leaves

1 teaspoon chilli flakes

6 cloves garlic, finely chopped

1 cup walnuts or 100 g

2 teaspoons ground cumin

1 teaspoon baking powder

5 tablespoons coriander seeds

2 cubes MAGGI® Chicken Bouillon or 20 g

1 cup water or 250 ml, hot

1 tablespoon extra virgin olive oil

4 tablespoons all purpose flour

1/3 cup sesame seeds or 50 g

1 cup vegetable oil, for deep frying

for tahina sauce:

1 cup water or 250 ml

100 g tahini

50 ml lemon juice

Preparation

Soak Chick peas in Cold Water for at least 4 hours.

Strain and wash presoaked chick peas, place half in a food processor and chop to the size of sesame seeds. Remove and place in a large mixing bowl.

In a food processor combine the remaining Chick Peas, Onion, Parsley, Coriander, Garlic, Peppers, Walnuts, Cumin, Baking powder, and Coriander seeds, and Olive oil and process to a grainy paste (about 3-4 minutes). Transfer to the mixing bowl and mix in the Chicken Stock.

Dissolve MAGGI® Chicken Bouillon cubes in Hot Water, add and mix into the mixture.

Combine the contents from the food processor to the original half of the chopped chick peas and mix.

Add Flour to the mix until the mixture holds the shape of a small ball.

Form the dough into the size of golf balls, roll in Sesame seeds (optional), and gently flatten the ball into a shape of a thick disk.

Deep fry in hot vegetable oil until brown (float to the top).

Cool on kitchen paper and serve warm.

For Preparing the Tahina Sauce: Whisk Tahina and Water together until smooth. Add Lemon juice and continue mixing. Add more water for a thinner sauce
 
Serving tips : Serve with Tahini sauce as Appetizers or in a sandwich for a light lunch.

Nutritional Information

Energy :     641.00 Kcal
Protein :     18.00 g
Carbohydrate :     43.00 g
Fats :     48.00 g 

More Arabic Food Recipes: 

Crispy Falafel with Yogurt Dip
Falafel with Tahini Sauce 
Homemade Hummu 
Lamb, tabouli and hummus wrap 
Baba Ghanoush 
Moutabal 
 
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Fish Maglouba Recipe - How to Make Fish Maglouba

Photo: Fish Maglouba recipe

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

Cuisine: Arabic
Category: Arabian Gulf
Serves: 6 persons
Difficulty: Easy
Cost: Cheap

Preparation time : 20 minutes
Cooking time : 1 hour

Ingredients

2 cups basmati rice or 400 g, washed and rinsed

2 teaspoons ground cardamom

2 teaspoons dried lime powder

2 teaspoons ground cloves

2 teaspoons arabic mixed spicess

2 medium eggplants or 500 g, cut into round slices

2 teaspoons salt

1 cup vegetable oil or 250 ml, for deep frying

4 pieces butter

1 small cauliflower or 400 g, cut into medium florets

600 g hammour, cut into 5-10cm pieces

1 medium onion or 100 g, finely chopped

6 cloves garlic, crushed

2 cubes MAGGI® Chicken Bouillon or 20 g

2 cups water or 500 ml, hot

1 tablespoon vegetable oil

1 medium onion or 100 g, sliced and fried for garnishing

1/3 cup pine nut or 50 g, lightly toasted

Preparation

Combine all spices and gently mix together with wet rice, allow to sit for 15 min.

Peel and cut eggplants into 2cm thick slices, dredge with salt and allow juices to draw. Heat vegetable oil in a pan, pat-dry eggplants and fry on both sides until golden brown.

In a Non-Stick rice pot, melt half of the butter, lightly fry cauliflower florets until golden, but not fully cooked, remove and set aside. Using the same pot, gently fry fish until golden but not fully cooked. Remove and set aside.

On medium heat, using the same pot, melt the remaining butter, add Chopped onions, and Garlic and sauté until onions are translucent, sprinkle ½ cup of the rice (with the spices) on top and mix gently. Layer fried eggplant pieces, then ½ of the fried fish pieces, and layer with another 1-cup of rice, layer the fried cauliflower and the remaining fried fish and cover with the remaining rice. Flatten the rice surface in the pot.

Dissolve MAGGI® Chicken Bouillon cubes in 500ml of hot water and pour over the rice. Cover and cook on medium low heat until rice is cooked (about 25 min).

In a separate frying pan fry sliced onions and pine seeds in vegetable oil until golden brown.

To serve, carefully turn the content of the pot upside down onto a large plate, garnish with fried onion slices and pine seeds and serve hot.

Serving tips : Serve with salad or lemon wedges to compliment the fish.

Nutritional Information

Energy : 705.00 Kcal
Protein : 29.00 g
Carbohydrate : 71.00 g
Fats : 35.00 g  

Source Nestle Family 

More Arabic Food Recipes: 

Maqluba
Syrian Okra and Meat Stew
Bamyeh bil zayt
Saudi Kabsa Recipe 
Chicken biryani 
Lamb Rack With Maghrabia Biryani (served with Torlly)   

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Lebanese Knafeh Recipe

Photo: Lebanese Knafeh Recipe

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

Cuisine: Lebanese, Middle Eastern
Recipe Type: Desserts
 Level: Advanced
Source: lebanese-cuisine.com
Ingredients:

1 package of shredded Kataifi dough
1 cup of butter melted
1 tablespoon melted Ghee
2 ½ cups of Akawi cheese
1/2 cup unsalted pistachio coarsely chopped
2 1/4 cups of milk
½ cup of Semolina (fine)
1 tablespoon of Rose water

Syrup:

3 cups sugar
1 ½ cups of water
1 teaspoon of fresh lemon juice
2 teaspoon of rose water

Preparation:

Thinly slice the cheese into patties and soak in water for an hour changing the water at least twice to remove salt.
Next is to defrost the Kataifi dough. Remove from bag, and chop the log into 1 inch treads.
In a sauce pan, make syrup (add sugar, water, lemon juice and rose water) and bring to a boil for 7-10 minutes. Then heat down to low and keep warm.
In a large bowl, shred the dough to make sure you have no clumps. Then add the melted butter and ghee while continuously shredding the dough and making sure it’s competently incorporated.
When this process is complete and the dough coated well with the butter and ghee, separate the dough into two equal portions.
In a pan ( 30*20cm), spread out the dough thoroughly, and gently press down.
Remove cheese from water and pat dry on paper towel.
In a sauce pan, cook the milk, semolina and rose water until thickened. Pour over the pressed dough in the tray and spread evenly ovoid touching the edges of the tray.
Lay the cheese patties onto the semolina spread. Lay the second half of the dough onto the cheese so that it is evenly distributed. Gently press down making it even all over.
Preheat the oven to 350 degrees, then place the pan in the middle for roughly 45 minutes. With a butter knife check the side to make sure bottom is browning.
Once golden brown on both sides, remove from oven then sprinkle with pistachio’s and then spoon half the sugar syrup over the Knafeh.
Serve warm with a spoonful of syrup over it. Once cooled you can reheated it in microwave for 30-40 seconds a slice and then pour some syrup over it.

More Arabic Food Recipes: 

Makroud (Fried date cookies)
Makroud el Louse Recipe
Knafeh   
Knafeh Dough 
Halawet El-Riz 
Date stuffed semolina cookies (Ma'amoul)    

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Namoura with Yogurt Recipe

Photo: Namoura with Yogurt Recipe

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

Author's note: 
One Arabic dessert I could never tire of would be the ever so popular namoura. This cake is extremely easy to make and requires very little ingredients so even the kitchen newbie will get it perfect anytime. After moving to Saudi I was taught that tahine is a better choice in coating the pans than the usual butter and oil many people use. Tahine is by far the Arabs choice when baking sweets. 

Cuisine: Lebanese, Middle Eastern
Recipe Type: Desserts 
Level: Easy
Source: Ya Salam Cooking

Ingredients:
  
1-3/4 cups yogurt
2 cups semolina
1/2 cup sugar
2 tablespoons rose water
2 teaspoons baking powder
4 tablespoons tahine
slivered almonds to garnish
Sugar syrup for topping
 
Preparation:
 
1. In a large bowl add yogurt, semolina, sugar, rose water and baking powder. Mix well. In an 8×8 dish add tahine. Brush all over the bottom and sides of pan. Carefully pour the batter into the pan and smooth the top. Cut into squares or lozenges then press an almond into the middle of each piece. Leave aside to rest for at least one hour.

2. Pre-heat oven to 375F and allow to bake 30-40 minutes or until cake is golden. Remove from the oven and carefully pour syrup on top and all to soak for at least 2o minutes.

Yields: 10 servings  

More Arabic Food Recipes: 

Makroud (Fried date cookies)
Makroud el Louse Recipe
Halawet El-Riz   
Barazeq  
Date stuffed semolina cookies (Ma'amoul)  
Mamool  

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