Diced lamb tajine recipe

Photo: Diced lamb tajine recipe

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

Ingredients:

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

Method: 

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

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

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Runner Beans with Tomato Recipe

Photo: Runner Beans with Tomato Recipe

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

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

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

Ingredients

2 tablespoons olive oil

1 medium onion or 125 g, sliced

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

8 cloves garlic, sliced

2 medium tomatoes or 300 g, peeled and sliced

2 cubes MAGGI® Vegetable Bouillon

2 tablespoons tomato paste

3 cups water or 750 ml

Preparation

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

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

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

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

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

Nutritional Information

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

From Nestle Family
 
More Arabic Food Recipes:

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

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Saudi Chicken Biryani Recipe

Photo: Saudi Chicken Biryani Recipe

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

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

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

Ingredients

1200 g whole chicken, cut into 8 pieces

8 cups water or 2000 ml

2 dried limes

2 cubes MAGGI® Chicken Bouillon

2½ cups basmati rice or 500 g, washed and drained

2 tablespoons ghee

3 medium onions or 450 g, sliced

1 cup yoghurt or 250 g

¾ teaspoon ground black pepper

¾ teaspoon ground cumin

¾ teaspoon ground coriander

¾ teaspoon ground turmeric

¾ teaspoon ground cardamom

¾ teaspoon ground cinnamon

3 cloves garlic, crushed

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

Preparation

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

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

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

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

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

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

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

Nutritional Information

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

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

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Fatet Chicken Musakhan Recipe

Photo:  Fatet Chicken Musakhan Recipe

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

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

Preparation time :     20 minutes
Cooking time :     45 minutes

Ingredients

1500 g chicken breast fillet

1 tablespoon white ground pepper

3 cloves garlic, crushed

½ cup lemon juice or 100 ml

1 cup sumac or 100 g

6 tablespoons olive oil

4 medium onions or 500 g, cut into slices

1 cup water or 250 ml, hot

2 cubes MAGGI® Chicken Bouillon or 20 g

4 loaves pita bread or 200 g

2 tablespoons vegetable oil

500 g yoghurt

3 tablespoons tahini or 30 g

2 teaspoons garlic powder

6 loaves iranian bread or 200 g

1 cup pine nut or 150 g, slightly toasted

1 cup chick pea, canned or 100 g

Preparation

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

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

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

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

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

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

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

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

Garnish with Pine Seeds & cooked Chick Peas and serve.

Nutritional Information

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

More Arabic Food Recipes:

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

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Chicken & Prunes Maraq Recipe

Photo: Chicken & Prunes Maraq Recipe

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

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

Ingredients

1 tablespoon vegetable oil

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

2 medium onions or 300 g, finely chopped

4 cups water or 1 liter, hot

1 teaspoon ground turmeric

1 teaspoon ground cardamom

2 cubes MAGGI® Chicken Bouillon or 20 g

2 cups prune or 400 g, pits removed

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

1 teaspoon saffron filament

3 tablespoons lemon juice

1 tablespoon lemon zest

Preparation

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

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

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

Serve with flat bread or white rice.

Nutritional Information

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

More Arabic Food Recipes:

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

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Chicken Kabsa with Sausage & Beans Recipe

Photo: Chicken Kabsa with Sausage & Beans Recipe

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

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

Preparation time :     20 minutes
Cooking time :     1 hour

Ingredients

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

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

2 medium onions or 250 g, chopped

3 tablespoons tomato paste

3 medium tomatoes or 300 g, peeled and diced

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground cardamom

1 teaspoon ground coriander

6½ cups water or 1.6 liters, hot

2 cubes MAGGI® Chicken Bouillon or 20 g

2 tablespoons vegetable oil

1 medium potato or 250 g, cut into medium cubes

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

4 cups basmati rice or 800 g, washed and drained

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

Preparation

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

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

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

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

Remove chicken pieces and set aside and reserve stock.

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

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

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

Nutritional Information

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

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

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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

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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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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 

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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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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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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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