Thursday, December 1, 2016

Moroccan Lamb Tagine, Vegetable Couscous and Preserved Lemon Yoghurt Dip Recipe

 Moroccan Lamb Tagine, Vegetable Couscous and Preserved Lemon Yoghurt Dip
 Moroccan Lamb Tagine, Vegetable Couscous and Preserved Lemon Yoghurt Dip

This is an authentic Moroccan lamb tagine (slow-cooked stew made of spiced meat and vegetables with couscous). To make the flavours pop, serve with preserved lemon yoghurt dip. In this recipe, we love using pieces from lamb shoulder, but you can easily use beef instead.



Lamb shoulder, fat trimmed cut into cubes 1.40 kg
Turmeric powder 3 g
Knorr Beef Shawarma Marinade (6x750g) 13 g
Knorr Corn Oil (4x5L) 60 ml
Onion, diced 190 g
Garlic Clove minced 20 g
Knorr Beef Bouillon Powder 8 g
Hot Water 500 ml
Knorr Tomato Pronto (6x2kg) 700 g
Saffron 2 g
Dried apricot, seed less soaked in water 150 g
Raisins 50 g
Onions 50 g
Cinnamon sticks 2 pc
Bay leaves 2 pc
Honey 30 g


Couscous 300 g
Boiling Water 300 ml
Knorr Concentrated Chicken Bouillon (6x1L) 15 ml
Olive Oil 80 ml
Roasted peppers 160 g
Onions fried 90 g
Carrots 150 g
Cauliflower, florets cooked 100 g
Garlic, roasted 10 g
Chickpeas, boiled, drained 100 g
Parsley, roughly chopped 4 g
Knorr Aromat Seasoning (6x1kg) 10 g

Preserved lemon yoghurt

Yogurt 250 g
Cucumber 100 g
Preserved lemon, skin only brunoise 40 g


Mint Leaves 4 g
Coriander leaves 4 g
Almonds, roasted 50 g


Pre heat the oven to 160◦C. Coat the Lamb in the oil, turmeric and Knorr Beef Shawarma Marinade.
Heat the tagine pot on high heat and brown the lamb in batches. Add the onions and garlic, sauté.
Pour in the water and stir in the Knorr beef bouillon, Knorr Tomato Pronto and saffron. Cover with lid and transfer to oven to braise for 2hours.
Remove from oven and add the rest of ingredients then braise for another 30- 50 minutes.

Dissolve the Knorr Concentrated Chicken bouillon in to the hot water and pour over the couscous, cover with cling film and let it steam for 10min.
Separate with a fork and stir in the oil, add the vegetables and parsley season with Knorr Aromat and mix well.

Preserved lemon yoghurt
Cut the cucumber down the middle and remove the seed with a spoon. Slice in to strips with a mandolin and slice into julienne, and drain in a chinois for 30 minutes. Mix into yoghurt with the preserved lemon

Serve the lamb in the tagine and couscous on the side, garnish with almonds and coriander, drizzle the preserved lemon over the lamb.

Source: Unilever Food Solutions

BBQ Eggplant Kabab Recipe

 BBQ Eggplant Kabab
 BBQ Eggplant Kabab

This traditional BBQ eggplant/aubergine kebab is a popular Middle Eastern dish. Knorr Tomato Pronto adds the perfect, fresh tomato taste with the right consistency.


For the Kabab Skewers

Eggplant 1.20 kg
Mince Lamb Meat 1.50 kg
Onions, chopped 100 g
Bread Crumbs 150 g
Knorr Aromat Seasoning (6x1kg) 20 g
Pine seeds 100 g
Ground black pepper 5 g

For the Sauce

Olive Oil 50 ml
Garlic, minced 50 g
Knorr Hickory BBQ Sauce (6x2L) 150 g
Knorr Tomato Pronto (6x2kg) 1.20 kg


Coriander leaves chopped 20 g


For the Kabab Skewers
  • Cut each eggplant in five round circles and add the salt.
  • Mix the minced meat with the onion, bread crumbs, Knorr Aromat Seasoning and black pepper.
  • Make meat balls in 30g size and put each ball on the sliced eggplant, continue the procedure to finish the skewer.
  • Put the eggplant skewers in the tomato sauce pan.
  • Preheat the oven for 220◦C and bake for 15 minutes.
  • For the Sauce
  • In a frying pan, add the olive oil, garlic, Knorr Tomato Pronto, Knorr Hickory BBQ Sauce and bring to simmer, transfer the sauce to baking pan.
  • With fresh Coriander leaves
  • Serve with Vermicelli rice
Source: Unilever Food Solutions

Sunday, November 20, 2016

Cumin Lamb Meatballs With Tahini Yogurt Dipping Sauce Recipe

Cumin Lamb Meatballs With Tahini Yogurt Dipping Sauce
 Cumin Lamb Meatballs With Tahini Yogurt Dipping Sauce

You can use this recipe as a template for whatever kind of ground meat you like. Lamb is earthy and works well with the creamy tahini sauce, reminiscent of a carnivore’s falafel. But beef, turkey, veal or pork are good substitutes. And all will make equally good blobs and none will be a project. Just a fast and filling dinner any night of the week.

Melissa Clark | Yield 2 to 4 | servings Time 20 minutes


3 garlic cloves, minced
1 ¼ teaspoons coarse kosher salt, plus a pinch
1 pound ground lamb
2 teaspoons cumin seeds
½ teaspoon hot sauce, more for serving
Black pepper, to taste
½ teaspoon chile powder
1 scallion, minced
2 tablespoons finely chopped parsley
Olive oil, for greasing pan
¼ cup plain yogurt
¼ cup tahini
Fresh lemon juice, to taste

  • Heat broiler with an oven rack placed 3 inches below heat source.
  • Using a mortar and pestle or the flat side of a knife, make a paste with garlic and a pinch of salt. Put half the garlic paste in a large bowl and add lamb, 1 teaspoon of the salt, cumin, hot sauce, pepper, chile powder, scallion and 1 tablespoon parsley. Mix to combine.
  • Shape lamb mixture into 1 1/2-inch meatballs and place on an oiled rimmed baking sheet. Make sure meatballs are spaced at least 1 inch apart. Transfer baking sheet to oven and broil meatballs for 8 to 10 minutes, or until browned on top and slightly pink on the inside.
  • Meanwhile, combine yogurt, tahini, remaining garlic paste,1/4 teaspoon salt and the lemon juice to taste.
  • Transfer cooked meatballs to a serving platter or individual plates and serve with tahini sauce and extra hot sauce, if you like. Garnish with the remaining parsley.

Thursday, August 25, 2016

Eggplant With Lamb, Tomato and Pine Nuts Recipe

Eggplant With Lamb, Tomato and Pine Nuts
Eggplant With Lamb, Tomato and Pine Nuts

With its layers of golden eggplant, cinnamon-scented lamb, and sweet tomato sauce topped with melted cheese, this traditional Lebanese dish is made for celebratory meals and gatherings. Even better, it’s just as good served warm or room temperature as it is hot from the oven. It also reheats well, meaning that you can bake it the day before, and reheat it before serving if you like. Pull it out of the refrigerator, let it come to room temperature for an hour, then reheat it covered for about 40 minutes at 350 degrees.

Melissa Clark | Yield8 servings Time2 hours


2 large firm eggplants, cut into 1/2-inch slices
4 tablespoons extra-virgin olive oil
2 teaspoons kosher salt, more as needed
1 medium yellow onion, finely diced
2 garlic cloves, minced
1 pound ground lamb or beef (80 percent lean)
½ teaspoon ground cinnamon
Black pepper
½ tablespoon unsalted butter
½ cup pine nuts
1 (28-ounce) can tomato sauce, or 31/2 cups homemade sauce (see recipe)
12 ounces fresh mozzarella, sliced


  1. Heat broiler and line a baking sheet with foil or parchment.
  2. Brush both sides of eggplant slices with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt. Arrange slices on prepared baking sheet and broil in batches until they are deep mahogany brown, turning once halfway through, 5 to 7 minutes per side.
  3. Adjust the oven to 375 degrees with rack positioned in the center.
  4. In a large skillet, heat 1 tablespoon of the remaining olive oil over medium heat. Add onion and sauté until translucent, but not browned, stirring occasionally, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add ground lamb or beef, stirring frequently and breaking up meat into very small pieces with the side of a metal spoon. Season with remaining teaspoon salt, cinnamon and pepper. Sauté until meat is just cooked through. Taste and add more salt or pepper, or both, as needed.
  5. In a medium skillet, melt butter over medium heat. Add pine nuts and reduce heat to medium-low. Stir nuts to coat them with butter and continue stirring constantly until nuts are golden brown, 2 to 4 minutes. Keep a close watch over the nuts; they can burn quickly once they begin to brown. Transfer nuts to a bowl while still warm and salt them lightly.
  6. Coat a 13-by-9-by-2-inch baking dish with remaining 1 tablespoon of olive oil. Spread 1/2 cup of tomato sauce in the bottom of the dish. Lay 1/3 of the eggplant slices in a single layer over the sauce, covering as much surface area of the bottom of the dish as possible. Spoon half the meat evenly over eggplant. Pour 1/3 of the remaining tomato sauce evenly over meat. Sprinkle with 1/3 of the pine nuts. Layer again with eggplant, meat, tomato sauce and pine nuts. Finish with a layer of eggplant and cover with more tomato sauce, sprinkling top with pine nuts.
  7. Pour 1 cup warm water around the perimeter of the baking dish. (Sauce will thicken as it bakes.) Cover pan with foil and bake for 90 minutes. Remove foil and top eggplant evenly with mozzarella. Bake for 15 minutes longer, uncovered, or until the cheese is bubbling and golden. Serve eggplant warm, over rice.
Nutritional analysis per serving (8 servings)

478 calories; 36 grams fat; 13 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 5 grams polyunsaturated fat; 17 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 22 grams protein; 76 milligrams cholesterol; 1355 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Featured in: Maureen Abood’s ‘Rose Water & Orange Blossoms’ Takes You To Lebanon.

Monday, August 1, 2016

Tahini Chocolate Cakes Recipe

Tahini Chocolate Cakes
Tahini Chocolate Cakes

These luxurious tahini chocolate cakes from the cookbook "Smashing Plates" by Maria Elia are served with crème fraîche, dusted with lime zest, and are ideal for those seeking to indulge their sweet tooth with something small and fudgy.

By Florence Fabricant

Yield 6 or more cakes


10 tablespoons/150 grams unsalted butter, plus more for greasing pans
⅓ cup/25 grams unsweetened cocoa, plus more for pans
3 tablespoons/27 grams sesame seeds
½ cup/60 grams all-purpose flour
Pinch of salt
5 ½ ounces/165 grams 70 percent dark chocolate, in pieces
3 large eggs
1 cup/200 grams superfine sugar
5 tablespoons/100 grams tahini
Zest of 1 lime
Crème fraîche or ice cream, for serving


  1. Heat oven to 350 degrees. Use butter to grease 6 half-cup muffin molds or similar, or use smaller molds. Dust molds with cocoa and sprinkle the sesame seeds in the bottom of each. Sift together remaining 1/3 cup cocoa with the flour and a pinch of salt. Set aside.
  2. Melt chocolate and remaining 10 tablespoons butter in a heatproof bowl over simmering water, or in a small, heavy saucepan on very low heat. (Watch carefully if using a saucepan.) When almost completely melted, remove from heat and stir until smooth. Set aside.
  3. Using a whisk or electric beater, whisk eggs and sugar together until pale and fluffy, about 5 minutes. Stir a little of this mixture into the tahini to lighten it, then stir the tahini into the egg mixture. Stir in the cooled chocolate mixture. Fold in the cocoa mixture.
  4. Pour the batter into the molds and set molds on a baking sheet. Place in the oven and bake 12 to 14 minutes, less for smaller molds. A skewer or toothpick inserted in the middle should not come out clean.
  5. Cool 20 minutes or more before unmolding. Dust tops with lime zest and serve with crème fraîche or ice cream.
Nutritional Information

Nutritional analysis per serving (6 servings)
642 calories; 42 grams fat; 20 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 6 grams polyunsaturated fat; 65 grams carbohydrates; 5 grams dietary fiber; 47 grams sugars; 10 grams protein; 146 milligrams cholesterol; 110 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


Thursday, July 21, 2016

Hazelnut Baklava Recipe

Hazelnut Baklava
Hazelnut Baklava

Yield About 30 pieces | Time 2 hours 30 minutes


For the nut filling

2 cups (8 ounces) skinned hazelnuts
1 cup (4 ounces) slivered almonds
1 ½ tablespoons sugar
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
⅛ teaspoon salt

For the pastry

1 one-pound package frozen phyllo dough, defrosted
1 ½ cups warm clarified butter

For the honey syrup

1 ¼ cups sugar
⅓ cup honey
2 strips lemon zest, each 1/2-inch wide by 2 inches long
1 teaspoon freshly squeezed lemon juice
1 teaspoon rosewater
1 teaspoon orange blossom water
1 whole cinnamon stick
3 whole cloves
⅛ teaspoon salt


  1. Preheat oven to 350 degrees. In a food processor, pulse together skinned hazelnuts, almonds, sugar, cinnamon, cloves and salt until finely ground.
  2. On a large surface, unfold phyllo dough, removing plastic wrapping. With a sharp knife, slice dough in half crosswise, forming two 9-by-12-inch rectangles. Cover entirely with one or two damp dishcloths.
  3. With a pastry brush, generously brush bottom of a 9-by-12-inch baking pan with clarified butter. Carefully place one phyllo sheet in pan (it should just fit) and brush with butter. Repeat with 7 more phyllo sheets, brushing each sheet with butter. Keep unused phyllo covered as you work. Sprinkle about 1/3 of nut and sugar mixture evenly over top layer. Repeat layering process with phyllo, continuing to brush each sheet with butter, until you have stacked on 6 more sheets. Sprinkle another 1/3 of nut and sugar mixture evenly over top layer. Repeat layering process with phyllo and melted butter, using another 8 phyllo sheets. Sprinkle final 1/3 of nut and sugar mixture over phyllo. Cover with two more sheets of phyllo, leaving top layer unbuttered.
  4. Placing your palms in center of top layer, gently move your hands in an outward, sweeping motion, flattening and smoothing top of pastry. Brush an additional 1/4 cup melted butter evenly over top layer.
  5. Using a sharp pointed knife, carefully slice baklava into 2-inch-thick diagonal strips. Repeat in opposite direction, forming a diamond pattern. Bake baklava until golden and flaky, 50 to 60 minutes, rotating pan as necessary to ensure even baking.
  6. Meanwhile, in a medium, heavy-bottomed saucepan, combine honey syrup ingredients with 3/4 cup water. Bring mixture to a boil, stirring occasionally, and cook until sugar has completely dissolved, about 5 minutes. Transfer syrup to a bowl and refrigerate, stirring occasionally, until cool. Once cooled, strain mixture into a liquid measuring cup with a spout.
  7. While baklava is still very hot, pour cooled syrup into cracks between diamond-shaped pieces, reserving about 3 tablespoons syrup. Drizzle reserved syrup evenly over top of baklava. Let cool on a wire rack for 2 hours, then cover with foil and let sit at least 4 hours or overnight before serving.
Nutritional Information

Nutritional analysis per serving (30 servings)
254 calories; 17 grams fat; 7 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 12 grams sugars; 3 grams protein; 26 milligrams cholesterol; 93 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


Saturday, July 16, 2016

7 Layer Lebanese Hummus Dip Recipe

7 Layer Lebanese Hummus Dip
7 Layer Lebanese Hummus Dip

A fun twist on everyone’s favorite appetizer, this Middle Eastern seven-layer dip is made with creamy hummus, crunchy vegetables, toasted pine nuts and a drizzle of olive oil and za’atar.


1 ten-ounce container Sabra Classic Hummus
½ cup diced cucumbers
1 roma tomato - seeded and diced
¼ cup scallions - thinly sliced
2 tablespoons minced parsley
2 tablespoons pine nuts - toasted
1 tablespoon olive oil
1 tablespoon za'atar
1 tablespoon lemon juice
pita chips to serve

  1. Spread hummus in a thin layer on a large plate or serving platter.
  2. Sprinkle hummus with cucumbers, tomatoes, scallions, parsley and pine nuts.
  3. Drizzle platter with olive oil, za'atar and lemon juice before serving with pita chips.
Calories do not include pita chips.

Nutrition Information
Serving size: ¼ cup Calories: 97 Fat: 8.6 g Saturated fat: 1.4 g Unsaturated fat: 7.2 g Trans fat: 0 Carbohydrates: 5.3 g Sugar: .5 g Sodium: 122 mg Fiber: 1.2 g Protein: 2.3 g Cholesterol: 0 mg

Source: The lemon Bowl

Addthis social buttons


Related Posts Plugin for WordPress, Blogger...