Monday, May 25, 2015

Moroccan chicken and couscous recipe - How to make Moroccan chicken and couscous

Moroccan chicken and couscous

The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try  Moroccan chicken and couscous recipe. Enjoy the Arab cuisine and learn how to make Moroccan chicken and couscous.

To Prep 0:13
To Cook 0:05
INGREDIENTS 9
DIFFICULTY EASY
SERVINGS 4
Ingredients

2 tablespoons olive oil
1/4 cup lemon juice
2 tablespoons Moroccan seasoning
4 (800g) chicken breast fillets, trimmed, halved lengthways

Moroccan couscous

1 1/2 cups couscous
1/3 cup currants
1 1/2 tablespoons balsamic vinegar
200g grape tomatoes, halved
75g baby spinach

Method

Step 1
Combine oil, lemon juice and seasoning in a shallow, ceramic dish. Add chicken. Turn to coat.

Step 2

Make Moroccan couscous: Bring 1 1/2 cups cold water to the boil in a saucepan over high heat. Remove pan from heat. Stir in couscous. Cover and stand for 5 minutes or until liquid is absorbed. Using a fork, stir to separate grains.

Step 3
Place currants, vinegar and 1 tablespoon cold water in a heatproof, microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes or until heated through.

Step 4
Add currant mixture, tomatoes and spinach to couscous. Season with salt and pepper. Toss to combine.

Step 5
Heat a greased barbecue plate or chargrill over medium-high heat. Cook chicken, brushing with oil mixture, for 2 minutes each side or until cooked through. Season with salt and pepper. Serve chicken with couscous.

Nutrition

Energy 2551kJ    
Fat saturated 2.60g
Fat Total 12.20g    
Carbohydrate Total 67.70g    
Dietary Fibre 2.80g
Protein 54.30g    
Cholesterol 130.00mg
Sodium 1097.00mg    

All nutrition values are per serve.

Super Food Ideas - March 2008 , Page 26
Recipe by Annette Forrest

Photography by Ben Dearnley 


Recipes related to Moroccan chicken and couscous:

Chicken & couscous one-pot | Moroccan Chicken Stew | Sumac kebabs on couscous tabouli | Moroccan Chicken Thighs | Chicken with Vegetables | Chicken and Mushrooms with Couscous

Moroccan salad in a jar recipe

 Moroccan salad in a jar

The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try  Moroccan salad in a jar recipe. Enjoy the Arab cuisine and learn how to make  Moroccan salad in a jar. 

This perfectly packed Moroccan Salad in a Jar is great for taking on your next picnic. It's simple, delicious and easy to transport!

To Prep 0:15
INGREDIENTS 8
DIFFICULTY SUPER EASY
SERVINGS 6


Ingredients

4 oranges, peeled, white pith removed
250g packet cooked beetroot, cut into wedges
1/3 cup extra virgin olive oil
2 tablespoons lemon juice
1 garlic clove, crushed
2 x 400g cans chickpeas, rinsed, drained
120g pkt Coles Baby Spinach Leaves
6 radishes, halved, sliced

Method

Step 1
Holding each orange over a bowl, cut between the membranes to remove the segments. Drain beetroot on paper towel.

Step 2
Combine oil, lemon juice and garlic in a small bowl. Season. Divide between two 1.25L jars. Top with the chickpeas, beetroot, orange segments, spinach and radish. Seal. Chill until ready to pack.

Step 3
To eat, empty into a large bowl. Toss to coat.

Notes

For this recipe we recommend you use two 1.25L jars. Also, for a twist, top dressing with layers of red capsicum, cucumber, red cabbage, fetta, red onion and iceberg lettuce.

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.
 

From taste.com.au

Recipe related to  Moroccan salad in a jar:

Moroccan Chicken Salad | Freekeh salad with pomegranate seeds and molasses | Lebanese Fattoush Salad with Grilled Chicken | Lebanese fruit salad | Lebanese Potato Salad | Lebanese Tabouleh Salad

Monday, May 18, 2015

Ghoriba with Pistachio Recipe - how to make Ghoriba with Pistachio

Ghoriba with Pistachio
 
The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try Ghoriba with Pistachio Recipe. Enjoy the Arab cuisine and learn how to make Ghoriba with Pistachio.

Ingredients

1     Cup     Softened Butter
1     Cup     Powdered Sugar
1     Large     Egg White
2     Cups     Flour
1     Dash     Salt
For garnishing     Coarsely ground pistachio, and pistachio halves

Preparation

1. Fit the middle rack in the oven. Preheat oven to 180 degrees.
2. In an electric mixing bowl put the butter and sugar. Fit the balloon whisk on the mixer. Turn on mixer to medium and mix until creamy (approx. 5 minutes).
3. Remove balloon whisk. Fit the K Beater onto the mixer. Add flour and salt. Turn on medium speed until dough forms.
4. Put ground pistachio in a shallow dish. Set aside.
5. Take a walnut sized piece of dough. Roll in hands forming a ball. Place ball onto the coarse ground pistachio and press gently so the bottom is covered with pistachio.
6. Place onto cookie sheet. Repeat with rest of cookie dough separating cookies 1 inch apart.
7. Decorate each cookie with pistachio half.
8. Bake for 8-10 minutes. Cookies should not turn brown in color before removing.
9. Remove Ghoriba from oven. Let cool for 2-3 minutes and transfer cookies to a cookie rack.

From Manal Al-Alem Kitchen

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Pistachio Cake | Pistachio Hazelnut Baklava | Mamool | Barazeq | Znoud El sit | Halawet El Jeben

Sunday, May 17, 2015

Pistachio Delight Recipe - How to make Pistachio Delight

Pistachio Delight
 
The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try Pistachio Delight Recipe. Enjoy the Arab cuisine and learn how to make Pistachio Delight.
 
theratners's Note:
Pistachio nuts in a blanket of orange blossom hinted cookie batter topped with sesame seeds. These cookies have a slightly grainy textu ...
 

Total Time: 1 hrs
Prep Time: 35 mins
Cook Time: 25 mins

Serves: 20-30 Yield: 48-72 cookies 

Ingredients:  

1 cup ghee (vegetable or butter)
1 1/2 cups unbleached cane sugar
2 1/2 cups fine semolina flour
1 cup white flour
1 teaspoon baking powder
2 tablespoons orange blossom water
1 egg
2 cups shelled unsalted pistachio nuts, halved
1/2 cup sesame seed, toasted
1 teaspoon vanilla

 
Directions:
 

1 Using a stand mixer by hand or a hand mixer, creme ghee and sugar till well blended.
2 Add vanilla and baking powder while mixer is still on.
3 Add semolina flour and blend until fully incorporated.
4 Add white flour and do the same on slow speed. If doing by hand, stir the mixture starting slowly and gradually increasing speed.
5 Stir in orange blossom water and egg. At this time the mixture will appear thin but do not be concerned it needs to be wet.
6 Preheat oven to 400 degrees.
7 On a piece of parchment paper on a cookie sheet place place 4-6 pistachio halves
8 Using a melon baller, make a ball of cookie dough and roll the top in sesame seed.
9 Place on top of the 4 pistachio nuts.
10 Bake until the cookie is golden brown about 10-14 minutes.
11 Cool and remove from cookie sheet. Enjoy!

By theratners
food.com

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Sesame Cookies (Barazek) | Chocolate Mohallabiah Meghli Recipe | Luqaimat | Knafeh | Khabeesa

Wednesday, May 13, 2015

Spiced rice pudding (meghli) recipe - How to make Spiced rice pudding (meghli)

meghli

The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try Spiced rice pudding (meghli) Recipe. Enjoy the Arab cuisine and learn how to make Spiced rice pudding (meghli).
 
A traditional Lebanese Christmas feast is not complete without the classic spiced rice pudding, the meghli, cooked to celebrate the birth of a child, including Christ. The broken rice used in this recipe gives this pudding a porridge-like texture.

Serves 8
Preparation 10min
Cooking 50min
Skill level Easy

By
Jody Vassallo

Ingredients

315 g (1½ cups) broken white rice (see Note)
220 g (1 cup) caster sugar
1 tbsp ground caraway seeds
2 tsp ground cinnamon
1 tsp ground aniseed
toasted flaked almonds and pine nuts, and roughly chopped pistachios, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Drink match Mix Kefraya Arak ($75, 750 ml) with water and ice.

Place rice, sugar, spices and 1.5 litres water in a large saucepan over low heat and stir until sugar dissolves. Increase heat to medium and cook, stirring to prevent mixture sticking, for 45 minutes or until mixture thickens and rice is tender. Add a little extra water if necessary.

Divide mixture among bowls, scatter over nuts and serve warm or cold.

Note
• Broken (cracked) rice is from Asian food shops. To make it yourself, process white rice in a food processor until finely chopped.

Photography by John Laurie.

As seen in Feast magazine, December 2011, Issue 4. For more recipes and articles, pick up a copy of this month's Feast magazine.

More recipes related to Spiced rice pudding (meghli):

Chocolate Mohallabiah Meghli Recipe | Luqaimat | Knafeh | Khabeesa | Mamool


Monday, May 11, 2015

Hot-seared sticky lamb shank terrine with Middle Eastern spices recipe

sticky lamb shank

The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try Hot-seared sticky lamb shank terrine with Middle Eastern spices Recipe. Enjoy the Arab cuisine and learn how to make Hot-seared sticky lamb shank terrine with Middle Eastern spices.  

This Middle Eastern terrine recipe from Greg and Lucy Malouf is a bit of a labour of love, but tremendously impressive. Serve it at room temperature or, just before serving, sear it in a very hot pan to bring out the rich stickiness of the meat.

Serves 8–10
Preparation 15min
Cooking 2hr 30min
Skill level Ace

By
Greg Malouf & Lucy Malouf


Ingredients

50 ml (2 fl oz) olive oil
6 lamb shanks
salt and pepper
2 onions, roughly chopped
3 sticks celery, roughly chopped
2 carrots, roughly chopped
4 garlic cloves, roughly chopped
50 ml (2 fl oz) sherry
2 litres (4 pints) good-quality chicken stock
2 cinnamon sticks
1 tsp allspice berries
1 tsp fenugreek seeds (optional)
1 tsp cumin seeds
6 pearl onions, peeled and left whole
10 Kalamata olives, stones removed
½ cup coriander (cilantro) leaves
6 Lebanese pickled cucumbers
splash of olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Preheat the oven to 180°C (350°F). Heat the oil in a large heavy-based casserole dish which has a lid. Season the lamb shanks generously with salt and pepper then put them into the casserole dish and sauté until coloured all over. Add the onions, celery, carrots and garlic and continue to cook for 5 minutes, until the vegetables start to colour. Add the sherry and let it sizzle for a moment or two before adding the stock.

Wrap the cinnamon sticks, allspice, fenugreek and cumin in a small piece of muslin and secure. Tuck it in among the shanks. Bring the pan to the boil and skim away any scummy fat that rises to the surface. Cover with foil and then the lid and put in the oven. Cook for 1¾–2 hours until the meat is very tender and falling from the bone.

Remove from the oven and strain the liquid into a saucepan. Pick the shanks out of the vegetables and, when cool enough to handle, pull the meat away from the bones, leaving it in largish pieces. Set aside to cool.

Bring the cooking stock to the boil and drop in the onions. Lower the heat and simmer for 15–20 minutes until the onions are tender. Remove from the stock and leave to cool with the lamb shank meat. Continue to simmer the stock until it has reduced to about 250 ml (9 fl oz). It should be a glossy syrup. Leave to cool a little.

Line a 30 cm (12 in) terrine mould with 3 layers of plastic wrap. (You need the layers to be large enough to wrap the terrine.) Now, gently break the onions apart and toss them gently with the lamb meat, olives, coriander and pickled cucumbers. Tip the mixture into the mould and pack it in carefully. Pour on the glaze, which will sink into the meat, then bring the plastic wrap up over the top. Seal it by cutting a piece of cardboard or polystyrene just large enough to fit into the terrine, and place it on top of the terrine. Place a weight on top and refrigerate overnight.

When ready to eat, unwrap the terrine and cut into 2 cm (¾ in) slices. If you wish to sear it, heat a heavy-based pan until nearly smoking. Add a splash of olive oil and sauté each slice of terrine for 30 seconds on each side. Serve with a leafy green salad.

Recipe from Saha by Greg and Lucy Malouf, with photographs by Matt Harvey.

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Lamb Shank Okra Tajine | Lamb Tagine with Cinnamon, Saffron, and Dried Fruit Recipe | Lamb fatteh | Lamb Chops with Maghrabia | Baked lamb and spiced rice (ouzi) | Lamb Salona with Potato & Carrot Crust

Wednesday, May 6, 2015

Blackeyed peas and chard stew recipe

 
The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try  Blackeyed peas and chard stew Recipe. Enjoy the Arab cuisine and learn how to make Blackeyed peas and chard stew.  


INGREDIENTS:

1 1/2 cups of blackeyed peas, soaked overnight, drained and cooked in plenty of water or 2 cans drained and rinsed under tap water.
1/3 cup olive oil
1 large onion, chopped
1 bunch Swiss chard, cut into thin ribbons (the traditional way is to separate stalks from the leaves and cut each separately then boil the stalks till tender and add back to the stew)
1 bunch cilantro, washed, drained and chopped (leaves only)
1 tablespoon mashed garlic
salt, to taste
1/2 teaspoon allspice or pepper
1 lemon, cut into quarters

1. Heat the oil in a large pot and fry the onion till translucent (cover the pot to speed-up this process). Add the garlic and cilantro and fry for 5 seconds, stirring with a wooden spoon. Add the chard and beans and about 1 cup of water and simmer gently until the chard has wilted and softened, keeping the pot half covered.

2. Serve with the lemon quarters to squeeze over the stew.


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Broad bean dip & Moroccan mezze platter | Middle Eastern broad bean dip | Lebanese Lamb and Bean Stew | Syrian White Beans and Meat Stew | Lamb Chops with Lebanese Green Beans | Rice with Broad Beans and Meat 

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