Sunday, December 17, 2017

Crispy Baked Moroccan Chicken Wings with Yogurt Dip Recipe

Crispy Baked Moroccan Chicken Wings with Yogurt Dip

Prep Time 15min.
Total Time 1hr.
4-6 servings

Ditch the deep fryer in favor of flavor-packed baked chicken wings coated in Moroccan spices and crisped to perfection atop a foil-lined baking sheet from Kelly Senyei of Just a Taste. Dunk the spiced wings in a refreshing herb yogurt dip made with mint, cilantro, lemon juice and honey.

What You Need

For the chicken wings:
2-1/2 pounds chicken wings
1-1/2 tablespoons vegetable oil
1 teaspoon paprika
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon cayenne
1/4 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon pepper
Reynolds Wrap® Non-Stick Aluminum Foil

For the yogurt dip:
1 cup plain Greek-style yogurt
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh cilantro
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon pepper

Make It

1. Preheat the oven to 400 degrees F. Line a baking sheet with Reynolds Wrap® Non-Stick Foil. Add the chicken wings to a large bowl, drizzle them with the vegetable oil then toss until the wings are thoroughly combined.

2. In a small bowl, stir together the paprika, cumin, cinnamon, ginger, cayenne, turmeric, salt and pepper. Sprinkle the wings with the spice mixture, tossing until they are coated. Arrange the wings in a single layer on the baking sheet, spacing them apart so that they aren’t touching.

3. Bake the wings for 40 to 45 minutes until they are cooked through, then transfer them to a serving platter.

4. In a small bowl, stir together the yogurt, lemon juice, mint, cilantro, honey, salt and pepper. Taste and season the dip with additional salt and pepper as desired. Serve the wings with the yogurt dip.

Kale and Hummus Salad Recipe

Kale and Hummus Salad

Recipe courtesy of Giada De Laurentiis
Show: Giada at Home
Episode: Giada's Quick and Easy Favorites

Total:20 minActive: 20 min
Yield: 2 to 4 servings
Level: Easy


1/3 cup extra-virgin olive oil
1 clove garlic, smashed
3 tablespoons tahini
3 tablespoons fresh lemon juice, from 1 large lemon
5 cups shredded Tuscan kale
1/2 teaspoon kosher salt
One 15 1/2-ounce can garbanzo beans, drained and rinsed
1 cup shredded rotisserie chicken breast
1/2 cup dried cranberries
Za'atar to finish, optional


Heat a small saute pan over medium heat. Add the olive oil and garlic and cook just until fragrant, 2 minutes. Allow to cool slightly. In a large bowl, whisk together the tahini and lemon juice. Gradually whisk in the garlic oil. Add the kale, salt and chickpeas and gently toss together, bringing the dressing up from the bottom to coat everything evenly. Add the chicken and cranberries, and toss. Sprinkle with za'atar if desired. Serve.

Tuesday, December 12, 2017

Tomato, Herb and Bulgur Wheat Salad (Tabbouleh) Recipe

Tomato, Herb and Bulgur Wheat Salad (Tabbouleh)


In Lebanese culture, there is no gathering or meal that doesn't feature a big bowl of this refreshing salad of finely chopped vegetables, herbs and bulgur wheat on the table. Although you can eat it with a spoon or fork, I always serve it the traditional way: with fresh romaine hearts to scoop it up.

Swap option: You can use cooked, cooled quinoa instead of bulgur wheat.


3 bunches fresh flat-leaf parsley leaves, finely chopped
1/3 cup fresh mint leaves, finely chopped
1/2 cup fine bulgur wheat
4 firm, ripe tomatoes, finely diced
6 scallions, ends trimmed, green and white parts thinly sliced
3/4 to 1 cup freshly squeezed lemon juice
1/2 cup extra virgin olive oil
1½ teaspoons sea salt
Hearts of romaine leaves, for serving


1. At least 30 minutes before preparing the tabbouleh, thoroughly wash the parsley and mint leaves in cold water to remove dirt or debris. Shake out any excess water and drain in a colander, stem sides down. If you have a salad spinner, you can dry the herbs in that way or lay out on paper towels or a clean kitchen cloth to air dry; just make sure they are very dry before you chop them.

2. Place the bulgur wheat into a bowl and cover with 3 cups of cold water. Set aside to soak and soften, about 20 minutes.

3. Combine the tomatoes, scallions and herbs in a large mixing bowl.

4. By now, the bulgur wheat should have softened. To test, squeeze some of the grains between your fingertips, it should squish and be completely soft. Soak the bulgur longer if needed.

5. Using your hands, squeeze out the soaked bulgur, removing as much excess water as possible.

6. Sprinkle the bulgur on top of the fresh herbs and vegetables in the bowl. Pour in the lemon juice and olive oil, and season with the salt. Toss all the ingredients together (preferably with your hands); it should be juicy but not soggy. Taste and add salt as needed.

7. Serve the salad as soon as possible with fresh, crisp romaine lettuce hearts for scooping.

Sumac Caramelized Onion Musakhan Recipe

Sumac Caramelized Onion Musakhan

Musakhan is a Palestinian cuisine dish, composed of roasted chicken baked with carmelized onions, sumac, allspice, saffron, and fried pine nuts served over taboon bread. This recipe adds a few other ingredients to make it amazing for Ramadan and stand out on your menu. Try it out now!


For the Topping

Extra virgin olive oil 100 ml
Red onion, sliced 500 g
Sugar 50 g
Vinegar 30 g
Sumac Powder 100 g
Chicken thighs, boneless, diced 600 g
Knorr Chicken Shawarma Marinade (6x750g) 30 g
Black Pepper, crushed 10 g
Garlic Clove minced 60 g
Knorr Tomato Pronto (6x2kg) 300 g
Mozzarella cheese grated 300 g
Roasted Pine nuts 300 g
Baby spinach 150 g

For the Dough
Water 740 ml
Instant yeast 14 g
Bread flour 1.20 kg
Olive Oil 120 ml
Castor sugar 8 g
Knorr Vegetable Powder (6x1.5kg) 10 g


For the Topping

Slowly sauté onions in 50 ml olive oil until translucent. Sprinkle with sugar and slowly continue to cook, we need only little light brown colour. Add vinegar and allow to evaporate. Keep aside

Marinade chicken in olive oil, black pepper, garlic and Knorr Chicken Shawarma Marinade

Grill on charcoal for smokey flavour, shred the chicken and keep aside

Layer the dough with Knorr Tomato Pronto, mozzarella, chicken and then caramelized onions.

Bake in the oven, once done layer with spinach and sprinkle with sumac and pine nuts

For the Dough

Combine the warm water 50C , yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy. Combine the flour and salt in a large bowl and make a well in the center.

Add the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until the mixture is combined. Use your hands to bring the dough together in the bowl

Brush a bowl lightly with oil.

Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in the prepared bowl and turn to coat in oil.

Cover with plastic wrap and set aside in a warm, draught-free place to rise for 30 minutes or until dough doubles in size

Dust work surface with flour. Knead dough and form into a long cylinder. Divide into thirds. Use a rolling pin to roll each third into a 20cm disc, then add your toppings and bake

Saturday, December 9, 2017

Ouzeh Lamb n' Rice Recipe

Ouzeh Lamb n' Rice

The traditional Lebanese Ouzeh is a very popular festive dish that reigns on the meal table and buffets of major events.

Servings 6-8 persons |  Prep Time  30 minutes | Cook Time 1h 35 minutes


750 gr Lamb shoulder cut in big shunks
400 gr Minced Beef lean
2 Onions (medium) sliced
40 gr butter unsalted
1 stick Cinnamon
2 grains Cardamom
1 cube meat stock
2 Bay leaves
100 gr Almonds bleached, and golden fried
100 gr pine nuts golden fried
100 gr pista
3 cups Long rice
Corn oil
Salt & Pepper  

  1. Season the Lamb chunks with salt and pepper. Add half the butter (20 g butter) in a stew-pan, and cook in the lamb chunks on medium heat until their color changes.
  2. Add the sliced onions and cook for another 10 min.
  3. Add bay leaves, cinnamon, cardamom and the cube of meat stock. Cover with water, and bring to a boil on high heat.
  4. Cover the pan, lower the heat to medium, and leave it to cook (about 45 minutes) Set the meat aside. Strain the liquid, and reserve it to cook the rice.
  5. In a separate pan, melt the remaining butter (20g) with one tbsp of oil, and fry in the minced meat, seasoning with salt and pepper. Once cooked reserve meat.
  6. Cook together in 6 cups of the broth: the rice and the minced meat for 20 min.
  1. Pour the rice and meat over a serving plate. Cover with the chunks of Lamb, and sprinkle on the almonds, pine nuts and pistachio.
  2. Serve at once.
  1. Excellent with a rich Fattouch salad. It is also delicious with Laban (plain yogurt) on the side.

Lebanese Rice Recipe (2)

Lebanese Rice

0:20 Prep | 0:30 Cook | 4 Servings | Capable cooks 

Pomegranate seeds pop with flavour in this budget-friendly Lebanese rice. Adopted from Taste.


1 1/2 tablespoons extra virgin olive oil
2 brown onions, thinly sliced
400g lamb mince
1 1/4 cups basmati rice
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
400g can chickpeas, drained, rinsed
Seeds from 1 pomegranate (see notes)
1/4 cup flaked almonds, toasted
1/3 cup torn fresh mint leaves


Step 1 Heat oil in a large saucepan with lid over medium-high heat. Add onion. Cook, stirring, for 10 minutes or until golden and caramelised. Transfer 1/2 the onion to a small bowl. Cover to keep warm.

Step 2 Add mince to pan. Cook, breaking up with a wooden spoon, for 3 minutes or until browned. Reduce heat to medium. Add rice and spices. Stir until rice is well coated. Add chickpeas and 13⁄4 cups cold water. Season with salt and pepper. Stir to combine. Bring to the boil over high heat. Cover. Reduce heat to medium. Cook for 15 minutes or until liquid is absorbed. Remove from heat. Stand, covered, for 5 minutes.

Step 3 Fluff rice with a fork to separate grains. Spoon onto a serving plate. Top with pomegranate seeds, almonds, mint and reserved caramelised onion. Serve.

Wednesday, December 6, 2017

Middle Eastern lamb koftas with aromatic lentil rice recipe

0:25 Prep | 0:15 Cook | 4 Servings | Capable cooks

Super Food Ideas

The intoxicating smell of the spiced lamb mince cooking never fails to conjure up illusions of the Middle East, where street vendors serve koftas straight off the grill.


500g lamb mince
1 brown onion, grated
1/4 cup panko breadcrumbs
1/2 teaspoon ground cinnamon
2 garlic cloves, crushed
2 tablespoons fresh coriander, finely chopped, plus extra leaves, to serve
420g can lentils, drained, rinsed
1 cup basmati rice
1 1/2 cups Massel salt reduced chicken style liquid stock
2 tablespoons extra virgin olive oil
1/2 cup plain Greek-style yoghurt
3 tomatoes, cut into wedges

2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1/2 teaspoon cayenne pepper
2 teaspoons salt
1/2 teaspoon ground black pepper


Step 1 Make Spice Mix: Place all ingredients in a bowl. Stir to combine.

Step 2 Place mince, onion, breadcrumbs, cinnamon, garlic, coriander and 1 1/2 tablespoons of the Spice Mix in a bowl. Using your hands, mix well to combine. Shape heaped tablespoons of mixture into ovals to make 16 koftas.

Step 3 Place lentils, rice, stock and remaining Spice Mix in a large saucepan over medium-high heat. Cover. Bring to a simmer. Reduce heat to low. Cook for 12 minutes or until rice is tender and liquid is absorbed. Remove from heat.

Step 4 Meanwhile, heat oil in a large frying pan over medium-high heat. Add koftas. Cook, shaking pan so koftas brown all over, for 10 minutes or until cooked through.

Step 5 Place koftas on rice. Drizzle with yoghurt. Sprinkle with extra coriander leaves. Serve with tomato wedges.


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