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 

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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
 
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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
  
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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

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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
Pierre Hermé Paris Opening in Hong Kong
Best Food Apps for Travelers 
Noma restaurant launches gourmet coffee program 
London's Best Restaurants Today   
The Best Places to Eat in Morocco   

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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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London's Best Restaurants Today  
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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
Noma restaurant launches gourmet coffee program
London's Best Restaurants Today 
The Best Places to Eat in Morocco 
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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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London's Best Restaurants Today
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Dining out? Restaurant Dos & Don’ts
Arabic & Middle Eastern Food Restaurants - Lebanon
 
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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.

Similar posts:

London's Best Restaurants Today
The Best Places to Eat in Morocco
Zagat’s Picks for the Top Restaurants in London 
Dining out? Restaurant Dos & Don’ts
Arabic & Middle Eastern Food Restaurants - Lebanon
Lebanese Restaurants In Dubai - United Arab Emirates
 
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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

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Rice Pilaf with Spiced Caramelized Onions, Orange, Cherry & Pistachio Recipe

Photo: Rice Pilaf with Spiced Caramelized Onions,
Orange, Cherry & Pistachio Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Rice Pilaf with Spiced Caramelized Onions, Orange, Cherry & Pistachio Recipe.  Enjoy the good taste of Arabic Food and learn how to make Rice Pilaf with Spiced Caramelized Onions, Orange, Cherry & Pistachio.

The flavors of this pilaf are wonderful with curries and with full-flavored fish like salmon. Serves six to eight.

Ingredients

4 Tbs. unsalted butter
3 medium onions: 2 sliced (about 3 cups); 1 small diced (about 1-1/4 cups)
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon
Pinch ground cloves
1-1/2 tsp. kosher salt; more as needed
Freshly ground black pepper
1 orange, zest finely grated (about 2-1/2 tsp.) and juiced (about 6 Tbs.)
3/4 cup sweetened dried tart cherries
1-1/2 cups long-grain white rice
3/4 cup shelled pistachios, toasted and roughly chopped (3.5 oz.)

Preparation

In a 12-inch heavy-based skillet, melt 2 Tbs. of the butter over medium heat. Add the sliced onions, reduce the heat to medium low, and cook, stirring occasionally, until soft and lightly caramelized, 20 to 25 minutes. Add the allspice, cinnamon, and cloves, and stir well. Reduce the heat to low and cook another 5 min., stirring occasionally, to allow the onion to absorb the flavors of the spices and caramelize a bit more. Season with 1/2 tsp. of the salt and a few grinds of black pepper. Set aside.

Pour the orange juice over the cherries in a small bowl to hydrate them, if necessary adding enough water to cover completely.

In a heavy-based 3-qt. saucepan with a tight lid, melt the remaining 2 Tbs. butter over medium heat. Reduce the heat to medium low and add the diced onion. Cook, stirring occasionally, until soft but not browned, about 5 minutes. Add the rice and the remaining 1 tsp. salt and stir well to coat each grain with butter. Toast for a full 5 minutes, stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of  the pan (the rice may turn opaque before 5 minutes is up, but keep going). Reduce the heat to low if there are any signs of scorching.

Tip:

Fluff the rice by slipping the tines of a fork down into the rice alongside the edge of the pan. Gently lift and toss the rice toward the center of the pan. Continue this process as you work your way around the perimeter. Then add your finishing-touch ingredients and gently fold them in with the fork, using a similar gentle fluffing motion.

Add 2-1/2 cups water, stir once, and bring to a boil over medium heat. Cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat, and let the pilaf sit, still covered, for 5 minutes.

Once the pilaf has rested, remove the lid and fluff the rice with a fork. Strain the cherries and discard the orange juice. Using the fork, gently fold in the cherries, caramelized onions, pistachios, and orange zest. Taste for seasoning and adjust as needed.

nutrition information (per serving):
Size : based on eight servings; Calories (kcal): 320; Fat (g): 12; Fat Calories (kcal): 100; Saturated Fat (g): 4.5; Protein (g): 7; Monounsaturated Fat (g): 4.5; Carbohydrates (g): 49; Polyunsaturated Fat (g): 2; Sodium (mg): 210; Cholesterol (mg): 15; Fiber (g): 3;
 
Photo: Scott Phillips
From Fine Cooking 84 , pp. 42
March 1, 2007 

More Arabic Food Recipes:

Baked lamb and spiced rice (ouzi) 
Rice with Tomato 
Curried Beef Strips Over Rice 
Brown rice, vegetable and chickpea pilaf  
Rice with Lentil
Kofta Orfali with White Rice

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Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta & Herbs Recipe

Photo: Grilled Eggplant with Garlic-Cumin
Vinaigrette, Feta & Herbs Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta & Herbs Recipe.  Enjoy the good taste of Arabic Food and learn how to make Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta & Herbs.

 This dish looks especially nice served on a platter, with the feta and herbs scattered over grilled eggplant Serves four to six as a side dish.

Ingredients

For the vinaigrette:
1 small clove garlic
Kosher salt
1-1/2 Tbs. fresh lemon juice
1 small shallot, very finely diced
3 Tbs. extra-virgin olive oil
1/2 tsp. cumin seed, lightly toasted and pounded in a mortar or ground in a spice grinder
Pinch cayenne; more to taste

For the eggplant:
1 large globe eggplant (about 1 lb.), trimmed and cut into 1/2-inch-thick rounds
3 Tbs. extra-virgin olive oil; more as needed
Kosher salt.
1/4 cup crumbled feta
2 Tbs. coarsely chopped fresh mint
2 Tbs. coarsely chopped fresh cilantro

Preparation

Make the vinaigrette:

With a mortar and pestle, pound the garlic and a pinch of salt to a paste, or mince the garlic, sprinkle with salt, and mash into a paste with the side of a chef’s knife.

Combine the garlic paste and 1 Tbs. of the lemon juice in a small bowl and let sit for 10 minutes. Combine the shallot with the remaining 1/2 Tbs. lemon juice and a pinch of salt in another small bowl and let sit for 10 minutes. Whisk the olive oil, cumin, and cayenne into the garlic mixture. Season to taste with salt or cayenne, if necessary.

Grill the eggplant:

Prepare a medium-high charcoal or gas grill fire. Brush both sides of the eggplant slices with olive oil and season with salt. Grill (covered on a gas grill; uncovered on a charcoal grill) until golden-brown grill marks form, 3 to 4 minutes. Turn the eggplant and grill until tender and well marked on the second sides, 3 to 4 minutes more. The interior should be grayish and soft rather than white and hard.

Top grilled eggplant slices with the shallots, feta, and herbs. Whisk the vinaigrette and drizzle it on top. Serve immediately.
 
nutrition information (per serving):
 
Size : with grilled eggplant; Calories (kcal): 160; Fat (g): 15; Fat Calories (kcal): 130; Saturated Fat (g): 3; Protein (g): 2; Monounsaturated Fat (g): 10; Carbohydrates (g): 6; Polyunsaturated Fat (g): 1.5; Sodium (mg): 260; Cholesterol (mg): 5; Fiber (g): 3;
 
Photo: Scott Phillips
From Fine Cooking 87 , pp. 51
September 1, 2007 

More Arabic Food Recipes:

Kibbeh with Eggplant Stuffing
Eggplant Fatteh with Meat and Keshk
Makloube: Upside-down chicken and eggplant pilaf
Grilled cumin and chilli lamb skewers with smoky eggplant
Eggplant and Kibbeh Stew
Lemon Cilantro Eggplant Dip

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Harissa chicken wings with preserved lemon marmalade recipe

Photo: Harissa chicken wings with preserved lemon marmalade recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Harissa chicken wings with preserved lemon marmalade Recipe.  Enjoy the good taste of Arabic Food and learn how to make Harissa chicken wings with preserved lemon marmalade.

Middle Eastern cuisine hits all the right notes with these delicately spiced harissa chicken wings.

11 INGREDIENTS
4 SERVINGS

Ingredients

1/4 cup (60ml) extra virgin olive oil
2 tbs lemon juice
1 tbs harissa (Tunisian chilli paste) (see note)
2 garlic cloves, thinly sliced
12 chicken wings, tips removed
6 preserved lemon quarters (see notes), flesh and pith discarded, rind cut into thin strips
2 tbs caster sugar
2 tbs orange marmalade
1/2 cup each coriander, basil and flat-leaf parsley leaves
2 tbs roughly chopped dill
1 tbs olive oil

Method

Mix the extra virgin olive oil, juice, harissa, garlic and 1 tsp salt in a large bowl. Add the chicken wings and turn to coat, then marinate in the fridge for 10-15 minutes.

Place lemon rind, sugar, marmalade and 100ml water in a pan and bring to the boil, stirring to dissolve the sugar. Reduce heat to medium-low. Simmer, frequently brushing down sides of pan, for 8-10 minutes until a jam-like consistency. Cool.

Heat a chargrill pan over medium-high heat. Cook the chicken, meatier-side down, for 10 minutes, then turn and cook for a further 5 minutes or until cooked through.

Meanwhile, to make a herb salad, toss the herbs and olive oil together in a bowl.

Place chicken on a platter and scatter with salad. Serve with the marmalade.

Notes

Preserved lemon and harissa are available from Middle Eastern and gourmet shops.

Nutrition

Energy 2057kJ    
Fat saturated 8.40g
Fat Total 37.60g    
Carbohydrate sugars -
Carbohydrate Total 19.60g    
Dietary Fibre 1.40g
Protein 19.50g    
Cholesterol 89.00mg
Sodium 771mg      

delicious. - October 2010 , Page 134
Recipe by Jill Dupleix

More Arabic Food recipes:

Dibis Ramman Chicken and Freeke Stuffing 
Traditional Moroccan Couscous with Chicken 
Arabic Chicken With Lemon & Thyme 
Lebanese Marinated Chicken 
Chicken and carrot tagine 
Moroccan Chicken with Squash and Dried Plums

Save and Share Harissa chicken wings with preserved lemon marmalade recipe

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Tastira (Tunisian Fried Peppers and Eggs) Recipe

Photo: Tastira (Tunisian Fried Peppers
and Eggs) Recipe

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

Serve it on four separate plates or on one large platter. Serve with sliced French bread. PREP 20 mins
COOK 15 mins
READY IN 35 mins

Ingredients

4 cloves garlic, diced
1 tablespoon caraway seeds
1 pinch salt
3 tablespoons olive oil
2/3 cup mild chile peppers, chopped
1 1/2 cups green bell peppers, seeded and chopped
2 cups tomatoes, seeded and chopped
4 eggs
salt and ground black pepper to taste


Directions

1. Mash the garlic, caraway seeds, and pinch of salt in a mortar and pestle or against the side of a mixing bowl.
 
2. Heat 1 tablespoon of the olive oil in a skillet over medium heat. Stir in the chile peppers; cook and stir until the peppers have softened, about 5 minutes. Remove them from the skillet and set aside. Add another tablespoon of oil to the skillet and cook the bell peppers and tomatoes until the peppers are soft and the tomatoes have begun to break down, about 5 more minutes. Add the tomato-bell pepper mixture to the hot peppers. Stir in the mashed garlic and caraway seeds. Spoon the vegetables onto plates or a serving platter.
 
3. Heat the remaining oil in the skillet. Fry the eggs until the whites are set and the yolks are the desired consistency, about 2 to 3 minutes for runny yolks, 4 to 5 minutes for fully set yolks. Place the fried eggs on the vegetable mixture and season to taste with salt and pepper.

Editor's Note:
Tastira can be hot or mild, depending upon the type of chile peppers used.  

More Arabic Food Recipes: 

Shakshuka Eggs 
Tunisian Potato Turnovers 
Kibbeh Bi Laban  
Baked kibbeh 
Chakchouka
Moroccan Chicken Thighs
  
Save and Share Tastira (Tunisian Fried Peppers and Eggs) Recipe

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Shakshuka Eggs Recipe

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

Preparation Time – 15 minutes
Cooking Time – 20 minutes
Serves – 2

Ingredients

4 free range eggs
1 green bullhorn chili, thinly sliced
1 long red chili, thinly sliced (the spicy kind)
2 garlic cloves, finely chopped
4 small red tomatoes, diced
2 tablespoons olive oil
2 teaspoons mild/medium paprika
1/4 cup water
coarse sea salt
thyme sprigs to garnish

Method

In a shallow non-stick sauté pan, heat oil on medium heat. Add garlic and chili. Sauté for 5 minutes till tender. Add tomatoes and water. Cook for 5 minutes until tomatoes are slightly tender.

Sprinkle paprika and mix well. Reduce heat to low. Crack eggs slowly over the chili tomato mixture. Cover with a plate and cook for 8 to 10 minutes until eggs are done and slightly runny.

Season with salt and garnish with thyme. Serve hot with bread and salad greens.
 
More Arabic Food Recipes:

Tunisian Potato Turnovers
Cauliflower-Stuffed Meatball Ragout in Spicy Tomato Sauce (Tunisian Mubattan Bruklu)
Middle Eastern Chicken Thighs With Roasted Vegetables, Harissa & Minted Yoghurt
Chakchouka
Moroccan Chicken with Squash and Dried Plums  Moroccan Chicken Thighs  
 
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Tunisian Potato Turnovers Recipe

Photo: Tunisian Potato Turnovers Recipe

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

Yield: Makes 4 dozen turnovers; 12 to 16 appetizer servings 
Ingredients

2 russet potatoes (1 lb. total), peeled and cut into 1-inch chunks
1 onion (6 oz.), peeled and chopped 
2 cloves garlic, peeled and minced
1 tablespoon olive oil
3 tablespoons minced Italian parsley
3 tablespoons minced fresh cilantro
1 tablespoon drained capers, rinsed and coarsely chopped
1 teaspoon salt
1/2 teaspoon fresh-ground pepper
1 large egg, separated
12 square (6 in.) egg roll wrappers
Vegetable oil for frying
 
Preparation

1. In a 3- to 4-quart pan over high heat, bring potatoes and 2 quarts water to a boil; cover, reduce heat, and simmer until potatoes mash easily, about 15 minutes. Drain and transfer to a bowl; mash with a potato masher until smooth.
 
2. Meanwhile, in an 8- to 10-inch frying pan over medium heat, stir onion and garlic in oil until onion is very limp, about 10 minutes (if onion begins to brown, reduce heat to medium-low). Stir into potatoes, along with parsley, cilantro, capers, salt, and pepper. In a small bowl, beat egg yolk to blend; add to potato mixture and mix well.
 
3. In another small bowl, beat egg white to blend. Cut each egg roll wrapper into four squares (keep covered with plastic wrap until ready to use). Place about 1 1/2 teaspoons potato mixture in the center of each square. Brush edges lightly with egg white. Fold each square diagonally over filling to form a triangle; pinch edges to seal.
 
4. Pour 2 inches of oil into a heavy 5- to 6-quart pan over medium-high heat (or use a deep-fryer and follow manufacturer's recommendation for depth of oil). When oil reaches 375°, using a slotted spoon or a mesh basket and working in batches of 6 to 12 (pastries should fit easily in one layer), lower pastries into oil. Fry until golden brown, turning once, 3 to 5 minutes total. Transfer to paper towel-lined 10- by 15-inch baking sheets in a 200° oven and keep warm up to 30 minutes. Allow oil to return to 375° between batches.

Recipe form Sunset
 
More Arabic Food Recipes:

Cauliflower-Stuffed Meatball Ragout in Spicy Tomato Sauce (Tunisian Mubattan Bruklu)
Middle Eastern Chicken Thighs With Roasted Vegetables, Harissa & Minted Yoghurt
Chakchouka
Moroccan Chicken with Squash and Dried Plums  
Moroccan Chicken Thighs  
Moroccan-style chicken with lentils 

Save and Share Tunisian Potato Turnovers Recipe

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Kibbeh with Eggplant Stuffing Recipe

Photo: Kibbeh with Eggplant Stuffing Recipe

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

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

Preparation time :     30 minutes
Cooking time :     15 minutes

Ingredients

for the stuffing:
1 medium eggplant or 250 g, peeled and cut into rings
1 tablespoon salt
1 tablespoon vegetable oil
1 medium onion or 150 g, finely chopped
4 cloves garlic, crushed
1 cube MAGGI® Chicken Bouillon or 10 g
¼ cup water or 75 ml, hot
1 teaspoon ground allspice
1/3 cup fresh parsley, chopped
1/3 cup pine seeds or 50 g

for the kibbeh dough:
500 g minced lamb
1 cube MAGGI® Chicken Bouillon or 10 g
½ cup water or 125 ml
1½ cups cous cous or 220 g
1 medium onion or 150 g, finely chopped
1½ tablespoons arabic mixed spicess
½ teaspoon ground turmeric
½ cup vegetable oil, for frying

Preparation

To prepare the stuffing:Cut Eggplants in to 1 cm rings, dredge with salt and allow to sit for 30 minutes until the bitter juices are drawn.

Heat the Vegetable Oil in a frying pan, add the Eggplants and fry until golden. Remove and transfer on kitchen paper to remove excess grease.

Add Onions and Garlic to the same pan and sauté on low heat for 10 minutes, stirring constantly.

Add the 1 cube MAGGI® Chicken Bouillon , Water and remaining ingredients to the pan and cook for another 20 minutes.

Return Eggplants to the pan, stir and allow to cool slightly.

To prepare the Kibbeh:Add Minced Meat, Cous Cous, Onions, Spices, Salt and 1 cube MAGGI® Chicken Bouillon , and Water to a food processor and pulse until a firm and sticky dough is formed. About 3-4 minutes. If the dough is too tough, add a few tsp of cold water.

Divide dough into golf ball sized portions, working with one portion at a time, flatten the dough in the palm of your hand, spoon over about a tsp of the filling and close the edges forming the Kibbeh.

Heat oil in a frying pan and fry each Kibbeh to desired doneness.

Tips

Cooking tips :     For a healthier option, Kibbeh can be roasted in the oven instead of fried.
Other tips :     Kibbeh can be made in advanced and stored in the freezer.

Nutritional Information

Energy :     573.00 Kcal
Protein :     21.00 g
Carbohydrate :     41.00 g
Fats :     37.00 g 

More Arabic Food Recipes:

Shish Barak with Tomato Sauce
Kabseh Chicken (Kabseh bi Djej)
Oozie, a Jordanian dish made with love 
Makloube: Upside-down chicken and eggplant pilaf   
Lamb Stuffed Zucchini
Butter Cookies (Ghorayeba) 

Save and share Kibbeh with Eggplant Stuffing Recipe

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Shish Barak with Tomato Sauce Recipe

Photo: Shish Barak with Tomato Sauce Recipe

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

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

Preparation time :     15 minutes
Cooking time :     30 minutes

Ingredients

1 medium onion or 125 g, finely chopped
2 tablespoons vegetable oil
7 medium tomatoes or 1 kg, diced
4 cloves garlic, crushed
1 cup fresh thyme or 50 g
1 teaspoon white ground pepper
2 cubes MAGGI® Chicken Bouillon or 20 g
½ cup water or 125 ml, hot
500 g ready-made shish barak

Preparation

Heat vegetable oil in a medium sauce pan and fry onions till translucent, add tomatoes, chopped garlic, white pepper and half of fresh zaatar leaves, MAGGI® Chicken Bouillon , Water and bring to a boil then simmer on low heat for 10 minutes.

Meanwhile, bake the shish barak in hot oven (180c) until they have a golden color (About 15 min).

Gently add the shish barak to the tomato sauce, garnish with remaining fresh zaatar Leaves.

Serve alone or on bead of white rice.

Nutritional Information

Energy :     306.00 Kcal
Protein :     10.00 g
Carbohydrate :     45.00 g
Fats :     10.00 g  

More Arabic Food Recipes:

Kabseh Chicken (Kabseh bi Djej)
Oozie, a Jordanian dish made with love
Makloube: Upside-down chicken and eggplant pilaf 
Lamb Stuffed Zucchini
Butter Cookies (Ghorayeba)
Falafel

Save and Share Shish Barak with Tomato Sauce Recipe

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Kabseh Chicken (Kabseh bi Djej) Recipe

Photo: Kabseh Chicken (Kabseh bi Djej) Recipe

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

Ingredients:

1 2/12 – 3 pound chicken, cut into eight pieces
1/4 cup vegetable oil
2 medium onions, sliced
1 (12 ounce) can tomato puree
2 medium tomatoes, chopped
4 cloves garlic, crushed
2 medium carrots, grated
Grated rind of one orange
4 cloves
4 cardamom pods
3 sticks cinnamon
Salt and pepper to taste
1 pound long grain rice
1/4 cup raisins
1/4 cup sliced almonds

Preparation:

Sautee onion in oil until it begins to brown. Add chicken pieces, tomato puree, chopped tomatoes and garlic and stir for about five minutes over low heat. Stir in three cups hot water, grated carrot, orange rind, spices, salt and pepper to taste. Cook over medium heat, covered, about 20-25 minutes, until chicken is done.

Remove chicken. Set aside to keep warm. Stir rice into the liquid in the pan, and cook, covered over low heat for about 35 – 40 minutes, or until liquid is absorbed.

Put rice on a serving platter with chicken pieces arranged around the circumference. Toss raisins and almonds over all.

More Arabic Food Recipes:

Oozie, a Jordanian dish made with love
Makloube: Upside-down chicken and eggplant pilaf
Lamb Stuffed Zucchini
Butter Cookies (Ghorayeba)
Falafel
Hummus Dip...Two Ways (Regular and Sundried Tomato) 

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Lebanese Kibbeh Patties Recipe

Photo: Lebanese Kibbeh Patties Recipe

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

One of the many signature dishes the Lebanese cuisine is known for is Kibbeh.  Even though many villages in Lebanon boast of their own versions of Kibbeh, the basic ingredients of this savory dish are ground meat, cracked wheat, some light spices and herbs. It can be made into a raw gourmet dish (with some special considerations) but is often made into patties that are grilled, baked or even deep fried.

In this post we’re going to feature a very simple recipe to prepare Lebanese Kibbeh Patties that can be served as appetizers or even as a main dish in a typical Ramadan Iftaar (fast breaking). Kibbeh tastes best when prepared with goat meat; however it can be just as good if you use quality beef as long as you ensure it is lean.

Use a food processor to combine all the ingredients

Once combined, it should look something like this.

Use the muffin tins to help mold them into shape, then bake.

And when they’re baked in oiled muffin tins, they’ll come out nicely molded and easy to pop out. 

Lebanese Kibbeh Patties

 (5 servings of 3 patties each)

(Preparation time: 15 minutes, baking 40 minutes)

Ingredients
1 pound of ground lean goat meat (or substitute with lean beef)
1.5 cups of fine Burghul (cracked wheat)
1 small white onion
20 leaves of green mint
10 leaves of marjoram (preferred green but dried is fine too)
1/2 teaspoon Lebanese 7-spices (or substitute with Allspice)
1/2 teaspoon cayenne pepper, or to taste
2/3 teaspoon of salt
1/2 teaspoon of ground cinnamon
1/3 green/bell pepper (optional, but preferred)
1/2 green chili pepper (optional)
High quality olive oil

Directions

Soak the Burghul in clean cold water then squeeze them dry.

Place the meat and all spices/greens in a food processor with 3-4 cubes of ice and grind for 3-5 minutes until the ingredients are well mixed and homogeneous. The reason we use ice is to cool down the grinding so the temperature doesn’t affect the meat.

Add the dried Burghul to the ground meat in a large bowl then knead for 2-3 minutes until well mixed.

Oil a cupcake or cookie tray with some quality olive oil then place the meat patties inside the molds to a thickness of no more than ½ inch. Garnish with a few more drops of olive oil prior to baking; alternatively you could use a burger mold to form your patties consistently.

Bake at 360° F for 35-40 minutes. Some people like kibbeh crispy others like it soft, so this is a personal taste as long as you sure it’s well cooked.

Serve hot or cold with a side of plain Greek yogurt, and a variety of greens such as green peppers, red radish, green mint, tomatoes, etc. You can also try it with a side of Cucumber Yogurt Dip (Khiar bi Laban).

Mama’s Lebanese Kitchen is a food blog dedicated to featuring the amazing authentic Lebanese recipes of our mother Esperance Sammour. Mom’s cooking style follows the traditions from the North Mountains of Lebanon. We hope that you enjoy our recipes and we look forward to hearing from you.

More Arabic Food Recipes:

Kibbeh Bi Laban

Lamb kibbeh with mint and broad bean salad 

Lebanese kibbeh burgers 

Eggplant and Kibbeh Stew 

Baked kibbeh 

Meat Kibbeh Akras

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