Wednesday, July 13, 2016

Chicken Eggplant Maklouba Recipe

Chicken Eggplant Maklouba
Chicken Eggplant Maklouba

Yield: 10 servings


1.00 kg Chicken, whole
1.00 kg Basmati rice
40.00 g Knorr Chicken Bouillon Powder
500.00 g Eggplant
200.00 g Onions, chopped
20.00 g Cinnamon powder
10.00 g Coriander powder
15.00 g Turmeric powder
100.00 g Almonds, roasted
100.00 g Roasted Pine nuts
40.00 ml Knorr Chicken Liquid Concentrate Bouillon


1. Boil chicken in water for 50 minutes or until it becomes tender. Remove skin and bones and flake into thick flakes.

2. Deep fry eggplant slices until they become golden in colour. Set aside.

3. Heat the ghee in a pot and sauté chopped onions then add minced meat for 5 minutes or until it becomes brown in colour and well cooked.

4. Arrange fried eggplant slices on top of cooked meat in the same pot then add a layer of shredded chicken and flakes, finally add the rice on top.

5. Dissolve Knorr Chicken Bouillon Powder in 2 litre of hot water with all spices and add the stock to the rice and bring to boil. Cover and let it simmer on low heat for 30 minutes or until rice is cooked.

6. Before serving mix trough Knorr Concentrated Chicken Bouillon.

Source: Unilever Food Solutions

Monday, July 11, 2016

Kanafeh/Künefe (Sweet Cheese Pastry) Recipe

Kanafeh/Künefe (Sweet Cheese Pastry)
Kanafeh/Künefe (Sweet Cheese Pastry)

Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Servings: 12

A pastry consisting of hot cheese in between layers crispy shredded phyllo dough in a sweet syrup that is common in the Middle East.


1/2 pound shredded phyllo (called: kataifi or kunefe), thawed as directed on package
1/2 cup unsalted butter, melted
2 cups mozzarella, shredded
2 cups feta (soaked in water for an hour) or goat cheese, crumbled
1/2 cup simple syrup or 1/4 cup apple and/or pear sauce


  1. Break the pastry apart into one or two inch long pieces, separating the strands. (A few pulses of a food process helps with this.)
  2. Mix the butter into the pastry with your hands in a large bowl until coated and press half of it into the bottom of a greased metal baking pan in a thin layer.
  3. Pulse the cheeses in a food processor until the mixture reaches the consistency of a coarse meal and press it into the dough in the pan.
  4. Press the remaining dough onto the cheese and bake in a preheated 350F/180C oven until lightly golden brown, about 20-30 minutes.
  5. Serve warm covered in syrup or topped with apple and/or pear sauce.
Note: Top make the simple syrup, simmer 1/2 cup water and 1/2 cup sugar until the sugar has disolved and let cool.

Nutrition Facts:
Calories 280, Fat 18g (Saturated 11g, Trans 0.3g), Cholesterol 57mg, Sodium 489mg, Carbs 20g (Fiber 0.3g, Sugars 9g), Protein 9g

Source: Closet Cooking

Imam Baildi Recipe

Imam Baildi
Imam Baildi

Servings: 4


2 eggplants
2 tablespoons olive oil
2 onions (sliced)
4 cloves garlic (chopped)
4 tomatoes (peeled and diced)
1 green pepper (seeded and sliced)
1 teaspoon oregano
salt and pepper to taste
1 handful parsley (chopped)
2 tomatoes (sliced)
1/2 onion (sliced)


  1. Slice the eggplants in half lengthwise, scoop out the middles and chop them.
  2. Salt the eggplant shells and chopped middles and let rest in a strainer for 203-30 minutes.
  3. Roast the eggplant shells in a preheated 400F/200C oven until tender, about 15-20 minutes.
  4. Rinse the salt from the eggplant and pat dry.
  5. Heat the oil in a pan.
  6. Add the onions and saute until the onions are tender, about 7-10 minutes.
  7. Add the garlic and saute until fragrant, about 1 minute.
  8. Add the chopped eggplant, tomatoes, green pepper, oregano, salt and pepper and cook until the sauce thickens, about 25 minutes.
  9. Remove the sauce from the burner and stir in the parsley.
  10. Place the eggplant shells in a baking dish, fill them with the mixture and top with the sliced tomatoes and onions.
  11. Fill the dish with hot water until it goes halfway up the eggplant shells.
  12. Bake in a preheated 400F/200C oven until the water has evaporated and the tomatoes and onions are well roasted and caramelized, about 1 hour.
Source: Closet Cooking

Sunday, July 3, 2016

Lamb Kebabs in Pomegranate-Walnut Marinade (Kebab-e Torsh) Recipe

Lamb Kebabs in Pomegranate-Walnut Marinade (Kebab-e Torsh)
Lamb Kebabs in Pomegranate-Walnut Marinade (Kebab-e Torsh)

Serves 6

This sweet-and-sour kebab is from Gilan Province in northern Iran, where people like their food extra tart. Before grilling, brush off the extra marinade, because it can burn and leave charred flakes on the meat. You can also make these kebabs using beef sirloin, fish, chicken, or vegetables. Start the recipe the day before you plan to serve it so that the kebabs can marinate overnight.


2 lbs. lamb tenderloin or boneless shank or neck, cut into 1-1/2-inch chunks
1 cup walnuts
3/4 cup pomegranate molasses
2 cloves garlic, crushed
2 Tbs. grapeseed oil
1 cup loosely packed fresh flat-leaf parsley, plus extra chopped for garnish
Sea salt and freshly ground black pepper


Place the meat in a large casserole dish. In a food processor, grind the walnuts, pomegranate molasses, garlic, and olive oil into a puree. Add the parsley and pulse into small bits. Pour the marinade over the meat and toss well. Cover and refrigerate overnight.

If using wooden or bamboo skewers, soak them in salty water for a couple of hours before grilling. Thread 3 or 4 pieces of meat onto each skewer 1/4 inch apart, leaving 2 inches of space at the end. Discard the marinade. Brush or wipe extra marinade from the skewers. Leave the meat out while you heat the grill so it can come up to room temperature (no more than 45 minutes total).

Prepare a hot grill.

Lightly oil the grill and grill the kebabs for 6 to 8 minutes, turning occasionally. When done, the meat should be slightly charred on the outside and very pink on the inside. Transfer to a serving platter and season with salt and pepper. Garnish with parsley and serve.

Source: Fine Cooking

Grilled Steak Kebab Pitas with Ginger & Garlic Dressing Recipe

Grilled Steak Kebab Pitas with Ginger & Garlic Dressing
Grilled Steak Kebab Pitas with Ginger & Garlic Dressing

Serves 4 as a main course, 6-8 as a “small plate.”

Add some Mediterranean flair to tonight's grilled steak. These kebabs are simple yet flavorful; the ginger and garlic dressing drizzled over the meat and vegetables adds plenty of zing to the finished dish. The bamboo skewers need to soak for 20 minutes before assembling the kebabs, so keep that in mind before you start.


1/2 cup extra-virgin olive oil; more for brushing
1 Tbs. finely grated ginger
1 Tbs. green Tabasco or other jalapeño hot sauce
2 tsp. cider vinegar
1 small to medium clove garlic, finely grated or minced
Kosher salt and freshly ground black pepper
1-1/2 to 1-3/4 lb. 1-inch-thick boneless beef strip steaks (2 to 3 steaks), trimmed and cut into 1-inch cubes
6 to 8 bamboo skewers (at least 8 inches long), soaked in water for at least 20 minutes
1 large red bell pepper, cored and cut into 1-1/4- to 1-1/2- inch squares
6 to 8 pita breads, preferably pocketless
2 cups shredded lettuce, preferably a crisp variety like iceberg or romaine


In a 1-cup liquid measuring cup, whisk the 1/2 cup oil with the ginger, Tabasco, vinegar, garlic, 1/4 tsp. kosher salt, and 1/4 tsp. pepper.

Thread four cubes of meat onto each skewer, inserting a red pepper square between the cubes. (You may not need all the skewers.) Brush the kebabs with oil and sprinkle lightly with salt and pepper.

Just before grilling, lightly oil the grill grates. Set the kebabs on the grill and cook, with the lid closed, turning every 2 min., 4 to 6 min. total for medium rare. Warm the pitas on the grill.

To serve, slide each kebab off its skewer into a pita. Top each with some of the lettuce. Whisk the dressing to recombine and drizzle over the meat and vegetables.
Serving Suggestions

Pair the Grilled Steak Kebab Pitas with this Pasta Salad with Grilled Eggplant and Feta.

nutrition information (per serving):
Size : based on eight servings with eight pitas, Calories (kcal): 400, Fat (kcal): 19, Fat Calories (g): 170, Saturated Fat (g): 4, Protein (g): 20, Monounsaturated Fat (g): 12, Carbohydrates (mg): 35, Polyunsaturated Fat (mg): 2, Sodium (g): 540, Cholesterol (g): 35, Fiber (g): 2,

Source: Fine Cooking
Photo: Scott Phillips

Grilled Lamb Kebab Salad with Cucumber, Tomatoes & Pita Recipe

Grilled Lamb Kebab Salad with Cucumber, Tomatoes & Pita
Grilled Lamb Kebab Salad with Cucumber, Tomatoes & Pita

Serves 4 as a main course

Main-dish salads are summer's answer to the one-bowl weeknight meal. They're super easy to put together, and in this case, the lamb salad is light but complete. It's also a great alternative for those nights when you want a juicy, meaty salad, but need a break from beef.


6 Tbs. fresh lemon juice
2 large cloves garlic, mashed or crushed through a garlic press
1-1/4 tsp. ground allspice
3/4 tsp. kosher salt; more as needed
3/4 tsp. freshly ground black pepper
1/2 cup plus 2 Tbs. extra-virgin olive oil
2 lb. boneless lamb leg or shoulder meat, trimmed well and cut into 1-1/2-inch cubes (to yield about 1-1/2 to 1-3/4 lb.)
1 small head romaine lettuce, washed, dried, and torn or cut into large bite-size pieces (about 6 cups)
1 large cucumber, peeled, seeded, and cut into large dice
2 tomatoes, cut into large dice
1 cup packed mint leaves (from about 21/2 to 3 oz. mint sprigs), roughly chopped
2 pita breads, 5 to 6 inches in diameter


Heat a gas grill to medium. In a small bowl, whisk the lemon juice, garlic, allspice, salt, and pepper. Whisking constantly, drizzle in 1/2 cup of the oil. Toss the lamb pieces in a medium bowl with 2 Tbs. of the vinaigrette. Thread the lamb onto three or four metal skewers; sprinkle with salt.

Combine the lettuce, cucumber, tomatoes, and all but about 2 Tbs. of the mint in a large bowl. Using a knife, split the pitas and pull the sides apart. Brush the pita halves with the remaining 2 Tbs. oil. Grill until crisp and charred in places, 30 to 60 seconds per side, and transfer to a plate.

Grill the lamb, turning the skewers every 90 seconds or so, until cooked to medium, 6 to 8 min. Remove from the grill and let the lamb rest for 5 minutes. Meanwhile, rip the pitas into large bite-size pieces, add to the bowl with the vegetables, and toss. Slide the lamb off the skewers and cut each cube in half. In a medium bowl, toss the lamb with 3 Tbs. of the vinaigrette (whisk to recombine first).

Toss the vegetables with the remaining dressing and season to taste with salt and pepper. Portion the vegetables onto four plates. Top the salads with the lamb and sprinkle with the remaining mint. Serve immediately.
Serving Suggestions

Toast some extra pitas and serve with Garlic-Yogurt Sauce.

nutrition information (per serving):
Size : based on four servings, Calories (kcal): 657, Fat (kcal): 44, Fat Calories (g): 397, Saturated Fat (g): 8, Protein (g): 38, Monounsaturated Fat (g): 30, Carbohydrates (mg): 29, Polyunsaturated Fat (mg): 4, Sodium (g): 471, Cholesterol (g): 100, Fiber (g): 6,

Source: Fine Cooking
Photo: Scott Phillips

Thursday, June 23, 2016

Lebanese Shish Tawook Chicken Kabob Recipe

Lebanese Shish Tawook Chicken Kabob
Lebanese Shish Tawook Chicken Kabob

Try our Chicken Shish Tawook Recipe, an Easy Way to Make Delicious Middle Eastern Chicken Kabobs.


2 lbs of skinless boneless chicken breast, cut into cubes/Kabab chunks
1 cup of freshly squeezed lemon juice
a small slice of lemon with the peel (optional, don't put too much)
15 cloves of garlic, crushed
6 table spoons of plain yogurt (Greek yogurt)
6 table spoons of olive oil
2 table spoons of red vinegar (apple cider vinegar)
1.5 to 2 teaspoons of ground white pepper
⅓ teaspoon of ground ginger spice
½ teaspoon of ground thyme, or ground oregano
⅓ teaspoon of paprika
1+ teaspoon of salt (or to taste)
½ to 1 teaspoon of tomato paste
Lebanese Garlic Paste (see our recipe here) to be served with shish tawook


  1. Mix all ingredients well together while rubbing the chicken
  2. Place in a container, cover, and let rest/marinate in the fridge for at least 4 hours
  3. Skewer the chicken right before grilling
  4. Grill on medium heat for 12-18 minutes maximum
  5. As soon as you remove them from the grill, place them in a big warm pot, replace the lid tightly, and let rest for 8-10 minutes - this helps the chicken become more moist (this step is optional)
  6. Spread 1 teaspoon of our garlic paste along the diameter of a pita bread, add some salted cucumber pickles, french fries, grilled tomatoes or peppers (optional), the grilled chicken shish tawook, roll as in a burrito and enjoy. You could also toast the sandwich roll through a panini grill for 2-3 minutes.
Author: Esperance Sammour


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