Tuesday, January 16, 2018

Omelette With Zucchini Recipe

Lebanese omelette With Zucchini Recipe

The zucchini gives the omelette a very nice flavor that I hope you will love.

Ingredients:

about 2 cups of zucchini insides
1 small onion, finely chopped
4 eggs
4 tablespoon flour
1 teaspoon salt
a dash of ground cinnamon
1/2 cup chopped parsley
frying oil

Preparation:

1. Mix the eggs with all the ingredients
2. Place the batter in the fridge for about one hour to settle
3. Now to cook them you have two choices:
- Either you fry them in small batches or
- You place the batter in an oiled tray and bake in the preheated oven for about thirty minutes until the top becomes golden
4. Enjoy eating with a mixed vegetables salad

Man’oushe roll recipe

Lebanese man’oushe roll recipe

Ingredients:

500 gs all purpose flour

1/2 cup corn oil, plus one tablespoon

1 teaspoon salt

1 teaspoon sugar

1 1/2 teaspoon baking powder

1 teaspoon instant yeast

1 1/2 cup natural yoghurt

1 cup zaa’tar mixed with one cup  olive oil

Optional : Some milk and sesame for the decoration on the top of the roll

Preparation:

1. In a bowl mix the flour with all the dried ingredients

2. Add the corn oil and rub all the flour with oil

3. Mix with 1/2 cup of yoghurt at a time until the mixture become a soft and smooth dough ( the quantity of the yoghurt may vary depending on the flour type)

4. When your dough is ready rub it with one tablespoon of corn oil and cover with cling film and let it rest for about 2 hours until it doubles in volume

5. Take a third of the dough and roll it using a rolling pin on a floured surface to a rectangle shape, pour the mixture of zaa’tar and oil and cover the dough leaving about one inch from each side and roll it into a cylinder

6.  Cut the rolled dough into a small pieces

7.  Preheat the oven to 190 degree

8. Place each roll in cup cake tray and let it rest for about half an hour.

9. If you are using sesame to decorate the top of the roll brush each one with a bit of milk and sprinkle the sesame over it

10. Cook for 20 minutes, or until the top of the roll becomes golden color.

Friday, January 12, 2018

Cheese fatayer puff pastry recipe

Cheese fatayer puff pastry

Serves 12
15 Mins

Ingredients

6 Kiri® square portions
100g mozzarella cheese
30g double cream cheese
2 tablespoons canned pesto sauce
Readymade puff pastry
6 dried tomatoes (chopped)

For the cream:

2 kiri squares
1 tablespoon double cream cheese
2 tablespoons Kiri® (jar)

Cooking Directions

1 Combine the mozzarella, the double cream, the Kiri squares and dried tomatoes using a blender.

2 Cut the pastry into 12 circles and spread a little pesto sauce on each one of them.

3 Place 1 tablespoon of stuffing over each pastry circle.

4 Seal the fatayer and bake them in a pre-heated oven for 15 minutes or until golden.

Wednesday, January 10, 2018

Moughrabiyeh / Spiced Lebanese Couscous with Chicken, Lamb and Baby Onions Recipe

Moughrabiyeh / Spiced Lebanese Couscous with Chicken, Lamb

Serves 4-6

Lebanese couscous is quite different from the North African couscous. The grains are bigger, more like small beads, and you can buy them fresh, as with fresh pasta. However only the dried variety is available outside Lebanon. It is just as good as the fresh moughrabiyeh that is available in Lebanon.

Ingredients

1 medium chicken, (about 1.5 kg)
300g lamb meat from the shanks, cut into medium-sized pieces
4 Adonis Cinnamon Sticks
1½ tbsp coarse sea salt
½ tsp Adonis Cinnamon Ground
500g dried moughrabiyeh
60g unsalted butter
16 baby onions, peeled
400g net weight ready-cooked chickpeas, rinsed and drained
1 tsp Adonis Moughrabiyeh Spices

Cooking instructions

Put the chicken in a large saucepan. Add 1.2 liters water. Put the lamb meat in another pan. Add 600 ml water to the lamb. Place each pan over medium-high heat and bring to boil. Just as the water is about to boil, skim the surface clean in both pans. Then add 3 Adonis cinnamon sticks and 1 tablespoon coarse sea salt to the chicken. Add 1 Adonis cinnamon sticks, ½ tablespoon salt and ½ teaspoon Adonis ground cinnamon to the lamb. Reduce the heat to medium under both pans. Boil gently for 1 to 1 ¼ hours.

Put the dried moughrabiyeh in a bowl, cover with boiling water and let it sit for 15 minutes. Stir as soon as you add the water so that grains do not stick together.

Melt the butter in a saucepan over low heat. Drain the moughrabiyeh and saute in the butter until the grains are well coated. Set aside.

Fifteen minutes before the chicken is ready, add the baby onions to the chicken. Cover and cook for 15 minutes, or until the onions are tender and the chicken is done. Add the chickpeas to the lamb.

Transfer the chicken onto a carving board. Cut into 4 or 8 pieces. Discard the skin and keep warm. With a slotted spoon, transfer the onions from the pan and add to the moughrabiyeh. Strain the chicken stock. With a slotted spoon, remove both lamb and chickpeas and add to the moughrabiyeh. Add 150 ml chicken stock to the moughrabiyeh and season with Adonis moughrabiyeh spices and salt to taste. Mix well. Cook for another 5 minutes, stirring regularly. If the moughrabiyeh is too al dente, add more stock and cook until it is done to your liking. Taste and adjust the seasoning if necessary. Transfer to a preheated serving dish. Arrange the chicken pieces over the moughrabiyeh. Serve immediately.

Moroccan Ground Turkey Meatballs Recipe

Moroccan Ground Turkey Meatballs

Prep Time 20min.
Total Time 38min.
Servings 4 servings

What You Need

1/2 cup water
1 cup STOVE TOP Everyday Stuffing Mix for Chicken
1 lb. ground turkey
1 egg, beaten
1 tsp. each ground coriander and ground cumin
1/2 tsp. ground cinnamon
2 Tbsp. chopped fresh cilantro, divided
2 cups CLASSICO Spicy Red Pepper Pasta Sauce

Make It

Heat oven to 400°F.

Add water to stuffing mix in large bowl; stir just until moistened. Let stand 5 min. Meanwhile, cover rimmed baking sheet with parchment; spray with cooking spray.

Add turkey, egg, dry seasonings and 1 Tbsp. cilantro to stuffing; mix just until blended.

Roll into 20 meatballs, each about 1-1/2 inches in diameter; place on prepared baking sheet.

Bake 16 to 18 min. or until done (160ºF). Meanwhile, heat pasta sauce in small saucepan on medium-low heat, stirring frequently.

Transfer meatballs to platter; top with pasta sauce. Sprinkle with remaining cilantro.

Fried Masala Chicken Recipe

Fried Masala Chicken

Prep Time 20min.
Total Time 3hr. 10min.
Servings 5 servings

Give chicken an Indian-inspired flavor with Fried Chicken Masala. A two-hour marinade in sour cream, milk & garam masala makes this chicken masala unique.

What You Need

1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup milk
5 tsp. garam masala, divided
1 broiler-fryer chicken (2-1/2 lb. to 3-1/2 lb.), cut into pieces
3/4 cup flour
1/4 cup cornstarch
1 tsp. salt
3 cups oil

Make It

Mix sour cream, milk and 2 tsp. garam masala; spoon over chicken in shallow dish. Turn to evenly coat chicken. Refrigerate 2 hours to marinate, turning chicken after 1 hour. Remove chicken from marinade; discard marinade.

Mix flour, cornstarch, salt and remaining garam masala in separate shallow dish. Add chicken; turn to evenly coat both sides of each piece.

Heat oil in large skillet to 350°F. Add half the chicken; cook 15 to 20 min. or until chicken is golden brown and done (165ºF). Drain on paper towels. Repeat with remaining chicken.

Friday, January 5, 2018

Vegetable Biryani Recipe

Vegetable Biryani

Chef: Niru Gupta
Recipe Servings: 2
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Total Cook Time: 55 Minutes
Difficulty Level: Easy

A garden fresh vegetable biryani, bursting with spices and beautiful in its simplicity!

Ingredients

1 tsp cumin seeds
1/4 cup onions-grated
1 tsp garlic-ginger paste
2 cups mixed vegetables-finely chopped
2 tsp coriander powder
1/2 tsp garam masala
1/2 tsp turmeric powder
2 tsp salt or to taste
1/2 tsp chilli powder or to taste
1 tsp green chillies-chopped fine
1 tsp lemon juice or to taste
1 cup rice-boiled to almost done
1/2 cup coriander leaves
2 Tbsp oil

How to Make

1. Heat oil and add cumin seeds.

2. Saute and add the onions, garlic-ginger paste. Saute till brown.

3. Add vegetables, stir fry over low heat till half done.

4. Add coriander powder, garam masala, haldi, salt, chilli powder and green chillies.

5. Cook, covered for about 5 minutes and mix in the lemon juice and half the coriander.

6. The water should be absorbed by now. Remove half the vegetables and layer with half the rice.

7. Cover with the rest of the vegetable mixture and the rice again.

8. Leave over low heat, covered for 10 minutes or so and serve garnished with the coriander.


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