Tuesday, September 30, 2014

Spiced koftas with lemon and houmous recipe

 
The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Spiced koftas with lemon and houmous recipe.  Enjoy the good taste of Arabic Food and learn how to make Spiced koftas with lemon and houmous.

Serves 4
6 mins to prepare and 4 mins to cook
598 calories / serving
Ingredients

1tbsp olive oil
1tbsp harissa paste
½tsp paprika
½tsp cumin
500g Beef Steak Mince
2 tomatoes, sliced
4 wraps

For the houmous
1 x 400g tin chickpeas, drained
2 garlic cloves, peeled
handful coriander leaves
1 lemon juiced
½tsp ground coriander
2tbsp olive oil

To make the koftas, add the oil to a frying pan and set over a high heat. Mix the harissa, paprika and cumin into the mince, season, and form into 12 flat patties. Fry on each side for about 3 minutes, until cooked through.

Meanwhile make the houmous. Put the chickpeas, garlic, coriander leaves, lemon juice, ground coriander and oil into a blender and whizz, adding 1-2 tbsp water to loosen the mixture. Season. Divide the koftas between 4 wraps, along with some lettuce leaves and sliced tomato, and spoon on some houmous. 


From Tesco Real Food
 
More Arabic Food Recipes:
 
Lamb Kofte with Garlic Yogurt Sauce
Peas with rice (Bazella W Riz)
Garlic Chicken and Potatoes
Lamb fatteh
Waraq Dawali with Raisins & Dibis Ramman  
Moroccan briouats 
 


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Sunday, September 28, 2014

Filo vegetable turnovers recipe

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

Serves 4
30 mins to prepare and 25 mins to cook
540 calories / serving
Freezable


Ingredients

6 sheets of filo pastry
100g butter
2 large carrots
6 large young cabbage leaves (if you prefer you can use pak choi or kale)
1 clove of garlic, minced
1 onion
1tbsp of flour
salt
pepper

Peel and slice onions and the garlic. Peel and grate carrots, chop the cabbage leaves into ribbons.

In a large pan heat 25g the butter until it spitting. Saute the onions and garlic for 2-3 minutes until they soften and start to brown. Add in the carrots and sauté for a further 3 minutes and then add some salt and pepper. Add the cabbage and cook until its wilted and all ingredients are mixed well together. Remove from the heat.

Preheat the oven to 200°C, Gas Mark 6/7.

Take 3 sheets of the filo pastry and place onto a lightly floured work surface. Keep the remaining three sheets under a damp tea-towel to prevent drying out.

Melt the remaining butter in the microwave. Take one sheet of filo pastry and brush it with butter across the whole of its surface. Lay another sheet on top and also coat with butter. Lay the third sheet on top and brush with butter. Then turn the whole batch over so that the floured side is upwards.

Cut the filo into small circles and then fill each one with some of the cabbage, carrot, onion and garlic filling. Gently roll the turnovers so they make an open ended cylinder. Repeat the above steps with the remaining filo. Place onto a baking tray lined with greaseproof paper.

Cook in the oven for 15 minutes until golden brown and crispy. Allow them to cool a little and then serve.
 

From Tesco Real Food 


More Arabic Food Recipes:

Filo pastries filled with spiced mince and pine nuts (znoud el-sit) 
Middle Eastern pastries recipe 
Pastry Stuffed with Oriental Rice Recipe 
Moroccan Lamb and Vegetable Pastries Recipes 
Puff pastry with sausage recipe 
Pastry Dough  


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Friday, September 26, 2014

Middle-Eastern spiced lamb chops recipe


The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try  Middle-Eastern spiced lamb chops recipe.  Enjoy the good taste of Arabic Food and learn how to make Middle-Eastern spiced lamb chops.

These spiced lamb chops are perfect accompanied by this herby, lemony couscous.

Serves 4
5 mins to prepare and 10 mins to cook
547 calories / serving
Ingredients

2 tsp fennel seeds
2 tsp coriander seeds
2 tsp cumin seeds
2 tbsp hazelnuts, toasted and chopped
2 tbsp sesame seeds
8 finest* hand-cut lamb chops
olive oil
250g (8oz) couscous
1/2 lemon, zested and squeezed
300ml (1/2pt) hot vegetable stock
2 tbsp fresh mint, chopped
1 tbsp fresh coriander, chopped

Preheat the grill to high. Dry fry the fennel seeds, coriander seeds, cumin seeds, hazelnuts and sesame seeds over a medium heat for 2-3 minutes. Tip into a pestle and mortar, season and grind to a coarse mix.

Drizzle the lamb chops with a little oil, then press the seed mix evenly into both sides of the chops. Grill for 3-4 minutes each side, or until still slightly pink in the middle, then let them rest for a few minutes.

Tip the couscous into a large bowl, add the lemon zest, a drizzle of olive oil, season and pour over enough stock to cover the couscous. Cover with cling film and leave for 3-4 minutes. Fluff up with a fork, then stir through the mint and coriander along with the lemon juice. Serve with the chops. 


More Arabic Food Recipes:

Baked Lamb Kibbeh 
Zucchini Stuffed with Lamb 
Lamb Tagine with Cinnamon, Saffron, and Dried Fruit 
Shawarma Lamb with Couscous Salad 
Lamb shank tagine 
Lamb kibbeh with mint and broad bean salad 

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How to Make Quick Pickles



For a few years, I had the distinction of being the pickle chef at a seaside restaurant called The Back Eddy. The job title might sound a bit out there, especially at a casual fish-and-barbecue restaurant, but the pickles we served on the side were tremendously important. Bright and spice-laden, they provided a much-appreciated crunch and burst of acid to cleanse the palate between bites of rich, tender meat or fish and added variety to the meal without overpowering the proteins on the plate.

As the pickle chef, I became an aficionado of quick pickles because they could be whipped up as easily as a salad to complement whatever was on the menu that day. Unlike making fermented pickles, which involves soaking vegetables for days or weeks in a salty brine (see Pickling to learn more), quick pickling is really about infusing vegetables with vinegar and other flavors, and it takes only a few hours.

If I’m using vegetables with high water content, like cucumbers or cabbage, I start by salting them for an hour or two to draw out some water, which makes the pickles crunchy. After that, I make a pickling liquid of vinegar, water, spices, and salt, sugar, or both. Then I submerge the vegetables in it and let them sit to absorb the flavor. That’s it. That’s all it takes to make crunchy pickles that I think taste fresher than canned pickles. And because the acid in the vinegar slows bacterial growth, these pickles will keep in the fridge for weeks—if you don’t eat them all right away, of course.

by Dan George

fromFine Cooking
Issue 129 


More from the Arabic Food kitchen:   

How To Julienne Vegetables 
How To Braise Vegetables 
How to prepare Chillies   
Tips on Keeping Food Fresh   
How To Find Halal Food Products   
How To Compare Olive Oils  

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Friday, September 19, 2014

Brown rice pilaf recipe

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

Serves 4
5 mins to prepare and 30 mins to cook
357 calories / serving
Healthy


Ingredients

1tbsp olive oil
1 onion, peeled and diced
1 stick celery, diced
200g (7oz) chestnut mushrooms, diced
225g (7½oz) brown rice
600ml (1 pint) vegetable stock
75g (3oz) hazelnuts, toasted and chopped
salt
pepper

Heat the olive oil in a pan and sauté the onion, celery and mushrooms for 4-5 minutes before stirring in the rice. Pour in the stock, bring to the boil, and then simmer for 25 minutes, until the rice is tender.

Stir in the toasted and chopped hazelnuts, season and serve with rice or chicken. 


From Tesco Real Food

More Arabic Food Recipes:

Upside down rice, meat and vegetables 
Bokhari Rice 
Rice with Chicken and Tomatoes 
Peas with rice (Bazella W Riz) 
Spinach with rice 
Brown rice, vegetable and chickpea pilaf  

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Kosher tabbouleh recipe


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

Ingredients

200g fine bulgur wheat
100ml olive oil
250ml boiling water
2 plum tomatoes, de-seeded and diced
1 red pepper, finely diced
1 small bunch of coriander, finely chopped
1 small bunch of mint, finely chopped
1 large bunch of flat-leaf parsley, roughly chopped
juice of 2 lemons
salt
pepper

Place the bulgur wheat in a large heatproof bowl. Coat the bulgur wheat in half of the olive oil before pouring over the boiling water.

Cover the bowl tightly with clingfilm and let it stand for 10 minutes.

Drain the bulgur wheat through a sieve, pressing on it to remove any excess water.

Transfer to a large mixing bowl and toss with the pepper and tomato. Add the rest of the olive oil, lemon juice and chopped herbs before stirring well.

Season to taste before chilling. Spoon into bowls and serve cold.  


From Tesco Real Food

More Arabic Food Recipes:

Warm Moroccan lamb salad
Couscous tabouli and beef salad
Lentil Salad with Feta Cheese Recipe  
Pita Salad with Cucumber, Fennel, and Chicken Recipe  
Grilled Chicken on Greens with Creamy Harissa Dressing Recipe  
Couscous Salad with Chicken and Chopped Vegetables Recipe  

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Thursday, September 18, 2014

Falafels recipe

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

Serves 12
15 mins to prepare and 30 mins to cook
105 calories / serving
Healthy


Ingredients

50ml sunflower oil
1 onion, finely chopped

2 cloves garlic, crushed
400g canned chickpeas, drained and rinsed
2tsp ground cumin
2tsp ground coriander
small handful of parsley, finely chopped
1 egg, beaten
50g plain flour
salt
pepper

Pre-heat the oven to 220 degrees. Heat 15ml of the sunflower oil in a frying pan over a moderate heat and sweat the onion and garlic for 4-5 minutes, stirring occasionally, until soft.

Continue cooking for a further 2-3 minutes until they start to colour, add the spices and stir well, then transfer to a mixing bowl.

Add the chickpeas and mash using a potato masher until the chickpeas are broken down. Stir in the parsley and some seasoning, then add the beaten egg and mix well, using your hands. Take tablespoons of the mixture and mould into small balls using the palms of your hand. Roll in the flour, shaking off any excess.

Heat the remaining sunflower oil in a large frying pan over a moderate heat and brown the falafels all over. Transfer to a line baking tray and bake for 10-12 minutes until golden brown and crispy. Remove and serve piled on a plate. 


More Arabic Food Recipes:
 
Pita Pocket with Falafel 
Falafel 
Crispy Falafel with Yogurt Dip 
Falafel Pita with Tahini Sauce 
Baked falafel with roasted eggplant salad 
Falafel Maker 

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