Moroccan kofte & chorizo stew recipe

Photo: Moroccan kofte & chorizo stew recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan kofte & chorizo stew recipe.  Enjoy the good taste of Arabic Food and learn how to make Moroccan kofte & chorizo stew. 

A North African meatball and sausage casserole to feed a crowd on a budget.

Easy
Serves 8
Ready in 1 hr 20 mins
Freezable

Ingredients

750g lamb mince
1 onion , grated
1 red chilli , finely chopped
1 tsp ground cumin
2 whole cloves , ground
coriander leaves from a large bunch, half chopped, half whole
1 egg
250g pack mini chorizo cooking sausage, chopped
olive oil
2 tbsp harissa
2 x 400g tins chopped tomato
400ml chicken stock
1 cinnamon stick

Method

Mix the lamb, onion, chilli, spices and the chopped coriander leaves. Add the egg and season well, then combine everything with clean hands. Form into small meatballs about the size of a walnut.
Fry the meatballs and chorizo in a little oil in a large frying pan until browned all over (you may need to do this in batches). Scoop out, then add the harissa and cook for a minute. Add the tomatoes, chicken stock and cinnamon then simmer for 15 minutes. Add back the meatballs and chorizo and simmer for another 20 minutes, until cooked. Stir through the rest of the coriander to finish.

Nutrition per serving

394 kcalories, protein 26.8g, carbohydrate 5.8g, fat 29.5 g, saturated fat 12g, fibre 1.8g, salt 2.1 g

Recipe from olive magazine, December 2011.

More Arabic Food Recipes:

Chicken Koftas with Cucumbers and Yogurt
Beef kofta with saffron yoghurt
Moroccan kofte with spicy tomato sauce
Chicken kofta recipe
Kofta Orfali with White Rice
Lamb kofta with flatbread

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Baba ganoush recipe - How to make Baba ganoush

Photo: Baba ganoush recipe

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

This simplified baba ganoush is a lovely veggie barbecue or picnic accompaniment.

Ingredients

2 aubergine, peeled and chopped

6 tbsp olive oil

½ red onion, finely chopped

2 garlic cloves, crushed

1 large bunch fresh basil

splash olive oil

1 loaf ciabatta

extra olive oil, to brush

Preparation method

Heat the oil in an oven-proof frying pan over a medium heat. Add the aubergine and onion and fry for fifteen minutes to soften.Add the garlic and fry for two minutes

Meanwhile, heat a griddle pan. Brush the ciabatta with oil and grill the bread on each side for 1-2 minutes, or until brown stripes appear.

Place the aubergine mixture into a food processor with the basil and a splash of oil. Blend to a rough paste and pour out into a bowl.

Serve the aubergine mixture with the griddled bread.

Top recipe tip

You can cook the whole aubergine over the barbecue until the outside is charred and the inside is soft to the point of collapse.Scoop out the insides and blend with the onion and garlic.

From bbc.co.uk

More Arabic Food Recipes: 

Potato and walnut kibbe
Roasted pumpkin & cumin hummus
Roasted winter vegies with hummus
Small pies (Manaeish) or Fatayer
Stuffed Bread with Sausage and vegetables
Middle Eastern Platter

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Potato and walnut kibbe recipe

Photo: Potato and walnut kibbe recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Potato and walnut kibbe Recipe.  Enjoy Tasty Middle Eastern Food recipes and learn how to make Potato and walnut kibbe. 

Try Simon Rimmer's vegetarian version of this Middle-Eastern dish.

Ingredients

1 onion, grated, plus 2 onions, sliced

250g/8oz bulgur wheat, cooked

500g/1lb 2oz mashed potato

1 tsp ground cinnamon

1 tbsp fresh chopped parsley

175ml/6fl oz olive oil

2 garlic cloves, chopped

200g/7oz walnuts

100g/3½oz butter

1 tsp grated nutmeg

Greek-style yoghurt, to serve

lemon wedges, to serve

Preparation method

Preheat oven to 200C/400F/Gas 6. Grease and line a 6in/15cm x 8in/20cm baking tin.

Blend the grated onion and bulgur wheat in a food processor until smooth.

Place the mashed potato, cinnamon and parsley into bowl. Add the bulgur and onion and mix until well combined.

Heat one tablespoon of the olive oil in a frying pan and fry the sliced onions and garlic for 4-5 minutes, or until soft. Add the walnuts and butter and cook for a further two minutes.

Spoon half of the potato mixture into the greased baking dish. Add a layer of the onion and walnut mix and then finish with the rest of the potato mixture on top.

Score the mashed potato in a diamond pattern with the tip of a small, sharp knife. Pour over the remaining olive oil and bake for 20-25 minutes, or until crisp and golden-brown. Remove from the oven and sprinkle over the nutmeg.

Serve with Greek-style yoghurt and a lemon wedge.

From bbc.co.uk

More Arabic Food Recipes: 

Roasted pumpkin & cumin hummus
Roasted winter vegies with hummus
Small pies (Manaeish) or Fatayer
Stuffed Bread with Sausage and vegetables 
Middle Eastern Platter
Falafel & halloumi stacks  

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Middle Eastern Sliders Recipe

Photo: Middle Eastern Sliders Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Middle Eastern Sliders Recipe.  Enjoy Tasty Middle Eastern Food recipes and learn how to make Middle Eastern Sliders.

4 servings Prep: 25 mins Cook: 10 mins

Ingredients

4 pita breads
1 1/2 pounds ground beef
1 teaspoon ground cumin
Salt and pepper
1 romaine heart, thinly sliced crosswise
1 cup grape tomatoes, halved
1/2 cup dill pickle slices
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice, plus lemon wedges for serving
3/4 cup store-bought hummus

Directions

Preheat a grill to medium-high. Stack the pitas and wrap in heavy-duty foil; place on the grill and cover to warm.

In a large bowl, combine the beef with the cumin, 3/4 teaspoon salt and 1/4 teaspoon pepper; shape into twelve 1/3-inch-thick patties. In another large bowl, combine the romaine, tomatoes and pickles; toss with the olive oil and lemon juice and season with salt and pepper.

Remove the pitas from the grill. Transfer the beef patties to the grill, cover and grill for 2 minutes on each side for medium. Spread each pita with some of the hummus, then top with some of the salad and 3 patties. Serve with the lemon wedges.

Tip Use Greek-style yogurt instead of the hummus and add feta cheese crumbles to the salad. 

From rachaelraymag.com   

More Arabic Food Recipes: 

Homemade Hummus
Roasted pumpkin & cumin hummus
Roasted winter vegies with hummus
Lamb, tabouli and hummus wrap
Cumin pancake with hummus
Red Pepper Hummus with Toasted Pita Triangles

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Homemade Hummus Recipe

Photo: Homemade Hummus Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Homemade Hummus Recipe.  Enjoy Tasty Middle Eastern Food recipes and learn how to make Homemade Hummus.  
 
Store hummus in an airtight container in the refrigerator for up to 1 week.

Yield Makes 3 cups

Ingredients

2 cans (15.5 ounces each) chickpeas
1/3 cup fresh lemon juice
1/4 cup tahini
2 cloves garlic, chopped
1/8 teaspoon cayenne pepper
1 1/4 teaspoons coarse salt

Directions

Reserving 1/4 cup liquid, rinse and drain 2 cans chickpeas. Place chickpeas and reserved liquid in a food processor. Add 1/3 cup fresh lemon juice, 1/4 cup tahini, well stirred, 2 garlic cloves, chopped, 1/8 teaspoon cayenne pepper, and 1 1/4 teaspoons coarse salt. Process until smooth.

Everyday Food, June 2007

More Arabic Food Recipes: 

Roasted pumpkin & cumin hummus
Roasted winter vegies with hummus
Lamb, tabouli and hummus wrap
Cumin pancake with hummus
Red Pepper Hummus with Toasted Pita Triangles
Grilled Veggie Hummus Wrap

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Chicken Koftas with Cucumbers and Yogurt Recipe

Photo: Chicken Koftas with Cucumbers and Yogurt Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chicken Koftas with Cucumbers and Yogurt Recipe. Enjoy the Arabic Cuisine and  learn how to make Chicken Koftas with Cucumbers and Yogurt.  

Koftas, Middle Eastern meatballs, are typically made with lamb; our version is lighter.
Prep Time 25 minutes
Total Time 25 minutes
Yield Serves 4

Ingredients

1 1/4 pounds ground chicken
1/2 white onion, diced small
1/3 cup chopped fresh parsley leaves
Coarse salt and ground pepper
1/2 cucumber, diced large (1 1/3 cups)
1/2 cup plain Greek yogurt
2 tablespoons vegetable oil
2 medium tomatoes, cut into 1/4-inch slices
4 pitas
1/2 cup fresh mint leaves, for serving

Directions

In a large bowl, combine chicken, onion, and parsley; season with salt and pepper. Using your hands, mix until well combined. Form mixture into 8 oval patties.

In a medium bowl, toss together cucumber and yogurt; season with salt and pepper. In a large skillet, heat oil over medium-high. Cook patties until browned on all sides and cooked through, 12 minutes. Divide patties and tomatoes among pitas. Top with cucumber-yogurt sauce and mint. Fold to enclose and serve.

Cook's Note

For extra flavor, add 1/2 teaspoon cumin or red-pepper flakes to the ground chicken.

Everyday Food, June 2011

More Arabic Food Recipes:

Beef kofta with saffron yoghurt
Moroccan kofte with spicy tomato sauce
Chicken kofta recipe
Kofta Orfali with White Rice
Lamb kofta with flatbread
Kofta Bil-Siniyah Recipe

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Easy Chocolate Truffles Recipe

Photo: Easy Chocolate Truffles Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Easy Chocolate Truffles Recipe. Enjoy the Arabic Cuisine and  learn how to make Easy Chocolate Truffles. 

Yield Makes 12

Ingredients

1/2 cup plus 2 tablespoons heavy cream
1/8 teaspoon ground cardamom
Five strips 1-inch-wide orange peel, pith removed
8 ounces semisweet chocolate, finely chopped
1/4 cup confectioners' sugar
1/4 cup sifted cocoa powder
1/2 cup finely chopped assorted nuts, such as walnuts, pecans, and pistachios

Directions

In a small saucepan, whisk together cream and cardamom. Add orange peel; bring just to a boil. Remove from heat; let stand 15 minutes. Line a baking pan with parchment; set it and another pan aside.
 
Return cream mixture to heat; bring to a boil. Place chocolate in a heat-proof bowl. Remove cream mixture from heat. Pour through a sieve set over chocolate; discard solids. Stir until melted and smooth.
 
Pour chocolate mixture onto the unlined baking pan, and spread in an even layer with an offset spatula. Transfer baking pan to freezer; chill chocolate until hardened but malleable, 15 to 20 minutes.
 
Using a tablespoon, scrape enough chocolate from pan to form a roughly shaped 1-inch ball, being careful not to press too hard against baking pan. Repeat. Transfer balls to the parchment-lined pan; chill truffles in the refrigerator 10 minutes.
Place the confectioners' sugar, the cocoa powder, and the chopped nuts in three separate bowls. Roll the truffles in desired coatings.

Martha Stewart Living, September 1998 

More Arabic Food Recipes:  

Honey and Dates Ice Cream 
Mafruka 
Low Fat Mohallabiah  
Sabb El-Gafsha (Kuwaiti Golden Fritters)
Strawberry Jam
Hazelnuts Basbosa  

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