Oozie, a Jordanian dish made with love

Photo: Oozie Recipe

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

What you’ll need:

- Rice (white or any kind you like)
- Ketchup
- Olive oil
- Salt + Pepper
- Turmeric , Saffron, Cardamon, Bay Leaves
- Nutmeg, Allspice, + Cinnamon
- Ground Lamb + Ground Beef
- Chicken (drumsticks, thighs, and breast)
- Peas and carrots
- Almonds
-Yoghurt (plain)

What to do:

Take your rice and make saffron rice. A bit of saffron, cardamon, and bay leaves to taste.

The chicken should be baked in the oven with no cover with a mixture of ketchup, olive oil, and turmeric until done.

Mix and cook the ground lamb and beef with salt & pepper, adding some nutmeg, allspice, and cinnamon.

Boil the peas and carrots separately.

Bake the almonds in the oven or fry them on the stove top with olive oil or ghee.

Make it look nice like the photos and add some yogurt on the side. I was surprised how well it went with the yogurt, a mild balance with all the spices in the dish.

More Arabic Food Recipes:

Makloube: Upside-down chicken and eggplant pilaf
Lamb Stuffed Zucchini
Butter Cookies (Ghorayeba)
Falafel
Hummus Dip...Two Ways (Regular and Sundried Tomato)
Chicken Shawarma

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Cauliflower-Stuffed Meatball Ragout in Spicy Tomato Sauce (Tunisian Mubattan Bruklu) Recipe

Photo: Cauliflower-Stuffed Meatball Ragout in Spicy Tomato Sauce

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Cauliflower-Stuffed Meatball Ragout in Spicy Tomato Sauce (Tunisian Mubattan Bruklu) Recipe.  Enjoy the good taste of Arabic Food and learn how to make Cauliflower-Stuffed Meatball Ragout in Spicy Tomato Sauce (Tunisian Mubattan Bruklu).

Recipe courtesy Oliver Andreini, Culinary Institute of America
Show: Dinner: Impossible Episode: Infiltrating the CIA

Total Time: 1 hr 35 min
Prep 45 min
Cook 50 min

Yield: 4 to 6 servings
Level: Intermediate

Ingredients
 
For the meatballs:

6 cups olive oil or vegetable oil, for frying
1 medium-sized head cauliflower (about 1 pound)
1 1/2 pounds ground beef, lamb, or veal
1 small onion, finely chopped
1/2 teaspoon ground cinnamon
1/2 cup chopped fresh parsley leaves
1 1/2 teaspoons tabil (a Tunisian spice blend of coriander seed, caraway seed, garlic powder, cayenne pepper)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs beaten
All-purpose unbleached flour, as needed, for dredging
Salt and freshly ground black pepper

For the sauce:

1/4 cup extra-virgin olive oil
2 tablespoons tomato paste
1 cup water
1 1/2 teaspoons harisa (Tunisian hot chili paste of guajillo chili peppers, garlic, oil, caraway, and coriander)
1/2 teaspoon ground red chili

Directions 

For the meatballs:

Preheat frying oil in a deep-fryer or 8-inch deep saucepan to 375 degrees F.

Bring a saucepan of lightly salted water to a boil and cook the whole cauliflower until tender, about 10 minutes. Drain well and break into small florets.

Place the meat, onion, cinnamon, parsley, tabil, salt, and pepper in a food processor, in batches if necessary, and process until well blended. Remove to a bowl.

Have a bowl of water handy to keep your hands wet while making meatballs. Meatballs are formed by flattening a lemon-sized portion of meat into a thin patty and wrapping the patty around a cauliflower floret to completely enclose. Form into an oval shape, then dip into the eggs and dredge in flour, tapping off any excess flour.

Cook the meatballs in oil until golden, about 4 minutes, without crowding the fryer. Remove with a slotted spoon to paper toweling to drain.

For the sauce:

Heat the extra-virgin olive oil over medium-high heat in a large saucepan. Dissolve the tomato paste in the water, and add to the pan along with harisa and ground red chili. Add the meatballs and cook covered until most of the liquid evaporates, about 25 minutes. Add a little water to rehydrate sauce if it is dries out before that time. Serve meatballs covered with sauce.

More Arabic Food Recipes:

Maklouba With Cauliflower 
Potato, Beets and Cauliflower Puree - Arabic Food 
Roasted Cauliflower in Lemon-Tahini Sauce 
Arabic Lamb and Potato Pie 
Fish Maglouba 
Lebanese Makloubi with Meat 

Save and share Cauliflower-Stuffed Meatball Ragout in Spicy Tomato Sauce (Tunisian Mubattan Bruklu) Recipe 

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Best Baklava Recipe

Photo: Best Baklava Recipe

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

Move over cakes and puddings, baklava is here! Baklava, an Arabic pastry, is packed with dry fruits and nuts between layers of phyllo pastry. You might find our baklava recipes a bit too sweet but its amazing flavours will hardly keep you complaining.

A single bite on this Arabic pastry and you will pop a few into your mouth without much ado. The buttery crust and the nuts like pistachios and walnuts add a nice crunch to the dessert while a hint of cinnamon creates magic with the dried fruits.

To cut down the dryness, baklava is often served with thick syrup made of honey, sugar and water which is much less sweet than the baklava itself but adds to its amazing flavours.

Every oriental culture claim their share of fame as the inventor of baklava but its original roots still remains a dispute. Most believe that it is of Turkish origin and was given its contemporary form by the royal cooks of topkapi palace.

Different Middle Eastern countries love to relish their baklava in their own way. While the Turkish prefer their baklava loaded with pistachios, the people of Iran love it dried with a trace of rosy flavour.

Introduce your kids with the Middle Eastern flavors through a baklava and amaze them with its delightful flavours. If you think that making baklava is a laborious process, follow this authentic baklava recipe and you will be cooking it like a professional.

Ingredients
 
16 oz phyllo dough
1 cup butter
1 lb chopped nuts (walnuts, pistachios, cashew nuts)
1 cup white sugar
½ cup honey
1 tsp vanilla extract
1 cup water

Method
 
1. Warm your oven to 350 degrees F.2. Grease a fairly large baking dish with butter and keep aside.
3. Sprinkle cinnamon on top of chopped nuts and toss well to mix.
4. Roll out the phyllo dough and cut it into half.
5. Spread out two dough sheets in the dish and butter; continue the process until you get 8 layers of phyllo dough sheets in your dish.
6. Spoon in some of the spiced nuts and spread evenly throughout the sheets.
7. Cover them with 2 more sheets, coat it with butter and top the sheets with another layer of nut mixture.
8. Continue the layering and until you have covered 2/3 rd of the depth of baking dish.
9. Top the layers up with final 6 phyllo sheets.
10. Cut it out in small squares with a sharp knife.
11. Bake for 50 minutes until the crust turns crisp and golden.
12. Meanwhile, to make the sauce, melt sugar in water over heat.
13. Pour in honey and vanilla and let it simmer for half an hour.
14. When your baklava is done, take it out of the oven, smother it with the sauce and serve.

More Arabic Food Recipes:
 
Easy Baklava Recipe 
Baklava with honey syrup 
Lebanese Knafeh 
Umm Ali 
Pistachio Dates Truffles  
Layali Lubnan 

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Eggplant Fatteh with Meat and Keshk Recipe

Photo: Eggplant Fatteh with Meat and Keshk Recipe

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

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

Preparation time :     15 minutes
Cooking time :     50 minutes

Ingredients

3 large eggplants or 750 g

2 teaspoons salt

1 cup vegetable oil, (for deep frying)

1 medium onion or 150 g, finely sliced

5 pieces pita bread or 150 g

1 tablespoon butter

100 g onions, chopped

400 g minced beef

7 cloves garlic, finely chopped

2 cubes MAGGI® Chicken Bouillon or 20 g

¼ cup water or 60 ml, hot

¼ cup liquid whey (jameed) or 50 ml

2 cups yoghurt or 500 g

3 tablespoons fresh mint, finely chopped

Preparation

Cut each Eggplant in half (length-wise), with a small knife cut and scoop out flesh, and keep aside. Each eggplant should yield two shells with a 1cm thickness, plus the flesh from the inside. Salt eggplant shells, and flesh and allow the bitter juices to get drawn out.

In a deep frying pan heat up Vegetable Oil. Fry Onion slices until golden brown and set aside on kitchen paper for the excess oil to drain.

Cut flat bread into 2cm squares and fry on hot oil until golden brown and set aside on kitchen paper to drain excess oil.

In the same hot vegetable oil, deep fry eggplant shells until golden but not soft. About 2/3 cooked. Gently remove and arrange tightly in a single row in an oven proof dish.

In a separate pan, melt Butter, sauté Chopped Onions until translucent, add eggplant flesh and continue to fry until soft. remove and set aside.

In the same pan sauté Minced Meat until cooked. Add Garlic, MAGGI® Chicken Bouillon , Water, and the jameed. Add Onion and Eggplant mixture to the pan and cook together for an additional 5 minutes.

In a mixing bowl combine Yogurt and chopped Mint leaves and stir.

Spoon meat and eggplant mixture into the eggplant shells, top with fried bread pieces, pour over the yogurt and mint and spread over to cover the dish equally. Garnish with fried Onion Slices and bake in a preheated oven at 175c for 15-20 minutes.

Serve hot with Salad or flat bread.

Nutritional Information

Energy :     505.00 Kcal
Protein :     27.00 g
Carbohydrate :     32.00 g
Fats :     33.00 g  

More Arabic Food Recipes:

Lemon Cilantro Eggplant Dip
Stuffed Baby Zucchini and Eggplant with Beef Shanks
Baba ghanoush
Iraqi Maklouba
Makdous
Couscous with vegetable tagine

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Sesame Halva Recipe

Photo: Sesame Halva Recipe

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

Sesame halva is an indulgence for our sweet tooth straight from the heart of the Orient. Halva is a dense brick like confection which can be made from a number of ingredients like beans, nuts vegetables and sunflower seeds.

Sesame halva is one such edition among the wide range of halvas worldwide. Sesame halva is a much loved sweet among the inhabitants of Balkans, Middle East and Poland. Apart from sesame or tahini paste, this oriental delight gets its share of subtle sweetness from the brown sugar and honey.

Additional elements like pistachios, chocolate, fruit juice or vanilla turns it into an extravagant treat for our palate. Some versions have marshmallow roots and egg whites in them which impart a unique taste to sesame halva.

If you are planning to prepare sesame halve for your kid, don’t forget to add some nuts and chocolate in it. They will simply love the rich chocolaty flavors complimented by the playful crunch of the nuts. The best part of making sesame halva is that you can make loads of in one go, then store it in the freeze and pop a piece of into your mouth whenever your heart craves for something sweet. So prepare sesame halva and let its flavors excite you!

Ingredients

2/3 cup tahini (sesame paste)
2/3 cup milk
2 cup brown sugar
1 tsp cocoa powder
1 tsp vanilla extract
¼ cup chopped nuts (pistachios and almonds)

Method
 
1. Boil a mixture of milk and sugar in a pan over medium heat until it reaches the soft-ball phase. 
2. Turn off the heat and add the remaining ingredients.
3. Don’t stir the mixture and leave it just like that for a couple of minutes.
4. Now whisk the mixture briefly and pour it into a previously greased mould.
5. Allow it to set before cutting it into pieces and taking pleasure in the lip-smacking sesame halva. 

More Arabic Food Recipes:
 
Aish El Sarayah
Baklava
Kunafa Bil-Jibn
Moroccan Almond Macaroons
Znoud El sit
Katayef      

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Maklouba With Cauliflower Recipe

Photo: Maklouba With Cauliflower Recipe

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

It's a palestinian recipe, cooked on the weekends, when all family members meet for lunch.

Origin: Palestinian Cuisine
Preparation Time: 1 hr(s)
Cooking Time: 30 min
Number of servings: 6

Ingredients

 1 kg cauliflower, with florets seperated
2 whole chicken without skin, cut into 4 pieces each
2 cups rice, rinsed
6 cloves garlic
1 cup parsley, chopped finely, equivalent to 1 small punch
1/2 teaspoon 7 spices
1/2 teaspoon cumin
1 teaspoon turmeric
1/4 cup almonds
1/4 cup raw pine nuts
vegetable oil
salt to taste

Preparation

1. In a large saucepan, fry the cauliflower florets in vegetable oil. Then place in a strainer until completely drained.

2. Heat 2 tablesppons of vegetable oil in a pan. Add in the pine nuts and almonds and cook over medium heat until nuts are fried. Remove nuts from heat and set aside.

3. Place the chicken pieces in a pot and cover with water. Add in the 7 spices and cook until the chicken is done. Remove the chicken onto a plate and reserve the chicken broth. Season the chicken pieces with salt.

4. Sprinkle the bottom of a pan with a little bit of rice. Layer the cauliflower florets over the rice and then add the chicken pieces as a third layer. Spread over the garlic cloves and arrange the rice over the garlic. Add in the turmeric, cumin, salt and just enough chicken broth to cover the rice.

5. Place a plate upside down over the rice to prevent it from scattering.

6. Cover the pan and cook over low heat for 30 minutes, until the rice is cooked. Turn off the heat and remove the plate.

7. To serve: Place a large serving dish over the pan and turn it upside down. Lift up the pan slowly. Garnish with parsley and the fried almonds and pines.

8. Serve Hot. 

More Arabic Food Recipes:
 
Stuffed Baby Zucchini and Eggplant with Beef Shanks 
Chicken and Potato in Oven 

Shish Barak with Yoghurt

Rice Boukhari with Meat

Shakreyah

Shrimps Makboos

 

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