Arabic Style Herbed Chicken Wings Recipe

Photo: Arabic Style Herbed Chicken Wings Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try   Arabic Style Herbed Chicken Wings recipe.  Enjoy the good taste of Arabic Food and learn how to make Arabic Style Herbed Chicken Wings. 
 
Chicken wings are all time favourites! Everyone loves chicken wings. This is the Arabic Mezza Version of this delicious treat.

You Need
18 chicken wings, cut into 2 each and tip chopped and discarded
1 cup all purpose flour
Salt & Black pepper to taste
1 tsp paprika
Vegetable oil for frying
30g butter
4 cloves garlic crushed
2 tbsp coriander, finely chopped
1tsp parsley, finely chopped
Juice of 1 lemon

Season the all purpose flour with salt, black pepper and paprika, set aside.

Clean and pat dry the chicken wings.  Cut them as shown in the picture above. Place the cut wings in a large bowl with the seasoned all purpose flour, and toss to coat the chicken completely with the flour. Deep fry the floured wings till golden. Drain on paper towels.

Meanwhile, melt the butter in a small skillet, add the garlic and stir once, add the coriander and parsley cooking in the butter till wilted. Sprinkle with lemon juice.

In a large bowl, mix the fried wings with the garlic coriander sauce and toss to coat. Transfer to a serving dish and serve alongside garlic paste if desired and lemon wedges. Serve hot.

This is a very simple recipe, but one that will find its way to your heart. Try it out and offer it in your hot appetisers buffet and watch it disappear in seconds :))

Source dimasharif.com   

More Arabic Food Recipes:

Diced lamb tajine
Squash kibbeh balls
Falafel with Garlicky Tahini Sauce
Runner Beans with Tomato
Saudi Chicken Biryani
Fatet Chicken Musakhan 

Save and share Arabic Style Herbed Chicken Wings Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Squash kibbeh balls recipe

Photo: Squash kibbeh balls recipe

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

It is more fun to eat when they are hot and the cheese is oozing out!

INGREDIENTS:

1 pound of kabocha squash (any squash will do, just make sure it is thoroughly drained)
4 ounces of extra-fine bulgur #1, soaked in water for 5 minutes and drained thoroughly (squeeze out the water)
small white onions, sprinkled with salt and sumac
1/4 cup of minced herbs (parsley, other)
Spices: 1/2 tsp. white pepper, 1/2 tsp. allspice, 1/2 tsp. cinnamon, 1 1/2 tsp. salt, 1 tsp. cumin, 1 tsp. hot Aleppo pepper
1/2 cup of fine semolina flour
1/4 cup of unbleached all-purpose flour

Filling:

8 ounces of goat cheese
2 large eggs
1 cup shredded mozzarella
1/4 cup of walnuts
1/4 cup of whipping cream
1 teaspoon of mashed garlic (with salt in a mortar)
Spices: 1 teaspoon of salt, 1/2 teaspoon of white pepper, 1/2 teaspoon of seven-spice, 1/2 teaspoon of thyme or wild zaatar, 1/2 teaspoon of Aleppo pepper
1/4 cup of minced parsley
1/4 cup of minced dill (or other herb)
Lemons, quartered
Oil, to fry the kibbeh in

To make it easier: shape the cheese mixture into teaspoon-sized balls and freeze for 15 minutes before starting.

METHOD:

Make the kibbeh shell and refrigerate: place the drained squash, chopped onion, herbs and spices, bulgur, flour and semolina in the bowl of a food processor. Process into a homogenous paste. Transfer to a bowl and into the fridge, covered.
 
Make the cheese filling by combining all the ingredients. Shape into little teaspoon-sized balls and place on a piece of foil into the freezer for 15 minutes to make using them easier.
 
Take balls of dough (can use a cookie dough scooper) and fill with the cheese. Place in the fridge until ready to fry.
 
Heat several cups of oil to 375F and fry the balls of kibbeh, a few at a time. Serve warm with extra lemons.
 
Chef Joumana Accad

CEO, Taste of Beirut

More Arabic Food Recipes:

Falafel with Garlicky Tahini Sauce
Runner Beans with Tomato
Saudi Chicken Biryani
Fatet Chicken Musakhan
Chicken & Prunes Maraq
Chicken Kabsa with Sausage & Beans  

Save and share Squash kibbeh balls recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

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  

Save and share Saudi Chicken Biryani Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

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    

Save and share Fatet Chicken Musakhan Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

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      

Save and share Chicken & Prunes Maraq Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

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   
 
Save and share Chicken Kabsa with Sausage & Beans Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Mutabbag Bel Laham Recipe

Photo: Mutabbag Bel Laham Recipe

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

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

Preparation time :     20 minutes
Cooking time :     20 minutes

Ingredients

for pastry:

3 cups all purpose flour or 600 g

1 teaspoon salt

2 tablespoons sugar

2 tablespoons vegetable oil

1¼ cups water or 300 ml

for stuffing:

2 tablespoons vegetable oil

500 g minced lamb

1 medium onion or 150 g, finely chopped

2 cloves garlic, crushed

½ teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon ground cumin

½ cup water or 125 ml, hot

2 cubes MAGGI® Chicken Bouillon or 20 g

2 eggs, slightly beaten

½ cup spring onions or 40 g, chopped

1 small tomato or 100 g, peeled & diced

Preparation

In a mixing bowl, combine Flour, Salt and Sugar, adding Oil and Water gradually until smooth and soft dough is formed. Cover and rest in a warm place.

Heat Vegetable Oil in a sauce pan, add Minced Meat and lightly brown, add Onions, Garlic and spices and sauté until meat is fully cooked and onions are translucent.

Add Water, MAGGI® Chicken Bouillon and simmer on medium heat until all liquid is absorbed.

Add beaten Eggs, Green Onions, and Tomatoes and mix, insuring an even distribution of all ingredients.

Divide dough into golf size balls and roll out each piece into a thin flat layer

Place a spoonful of the filling in the center of the dough and fold over the edges to form a square shape.

Gently pan fry each stuffed pastry about 2 minutes on each side or until golden.

Nutritional Information

Energy :     556.00 Kcal
Protein :     20.00 g
Carbohydrate :     63.00 g
Fats :     24.00 g

More Arabic Food Recipes:

Kibbeh Harira
Shakreyah with Broad Beans
Lebanese Kibbeh Patties 
Kibbeh Bi Laban   
Chicken Koftas with Cucumbers and Yogurt  
Shish Barak with Tomato Sauce 

Save and share Mutabbag Bel Laham Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

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 

Save and Share Kibbeh Harira Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

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
  
Save and share Mnazzalet Bathenjan Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

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

Save and Share Hummus with Mellow Garlic & Cumin Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

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

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

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) 

Save and share Kabseh Chicken (Kabseh bi Djej) Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

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

Save and share Lebanese Kibbeh Patties Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

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

Save and Share Oozie Recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

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

Save and Share Eggplant Fatteh with Meat and Keshk Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

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

 

Save and share Maklouba With Cauliflower Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

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

Save and share Dibis Ramman Chicken and Freeke Stuffing Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Shrimp Biryani Recipe

Photo: Shrimp Biryani Recipe

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

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

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

Ingredients

2 cups basmati rice or 400 g

2 tablespoons vegetable oil

2 medium onion or 250 g, finely sliced

2 medium onion or 250 g, finely chopped

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

2 tablespoons tomato paste

4 cloves garlic, crushed

1 cup fresh dill or 50 g, finely chopped

3 tablespoons curry powder

2 cinnamon sticks

5 whole cardamom pods

3 cubes MAGGI® Chicken Bouillon or 30 g

½ cup water or 125 ml, hot

2 cups coriander leaves or 100 g, roughly chopped

6 cups water or 1½ liters

2 tablespoons ghee

1 tablespoon saffron, powder

pinch of salt

pinch of ground pepper

Preparation

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

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

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

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

Drain rice in a colander and discard excess water.

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

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

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

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

Nutritional Information

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

More Arabic Food Recipes:

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

Save and share Shrimp Biryani Recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Lamb Salona with Potato & Carrot Crust Recipe

Photo: Lamb Salona with Potato & Carrot Crust Recipe

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

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

Ingredients

2 cubes MAGGI® Chicken Bouillon or 20 g

1 cup water or 250 ml, hot

700 g lamb, with bones

4 cups water or 1 liter

½ teaspoon ground turmeric

½ teaspoon ground coriander

½ teaspoon ground cinnamon

½ teaspoon ground cloves

2 tablespoons vegetable oil

2 medium onions or 300 g, finely chopped

4 tablespoons tomato paste

7 cloves garlic, crushed

1 teaspoon fresh ginger, crushed

1 teaspoon ground cinnamon

1 teaspoon ground turmeric

1 teaspoon curry powder

1 teaspoon garlic powder

1 teaspoon ground coriander

2 whole pieces whole cardamom pod

1 medium potato or 200 g, peeled & grated

1 large carrot or 150 g, peeled & grated

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

3 dried limes or 20 g

2 small green chili pepper, chopped

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

1½ bunches coriander leaves or 75 g, chopped

Preparation

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

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

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

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

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

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

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

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

more Arabic Food Recipes:

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

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

Save and share Lamb Salona with Potato & Carrot Crust Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.