Thursday, May 4, 2017

Chicken Shawarma Kibbeh Recipe

Chicken Shawarma Kibbeh

A chicken version (with a twist) from the beef kibbeh we all know. We added our Knorr Shawarma Marinade to make the flavour well balanced. Chef’s tip: 10% of minced lamb fat can be added for an extra moist chicken stuffing mix. View recipe below!

Ingredients

For the Dough

Bourghul, fine 350 g
Chicken Breast Mince 500 g
Onions, chopped 350 g
Mint leaves chopped 20 g
Salt 10 g
Ground black pepper 5 g
Cumin powder 5 g
Cinnamon powder 5 g

For the Filling

Knorr Corn Oil (4x5L) 520 ml
Chicken Breast Mince 500 g
Knorr Chicken Shawarma Marinade (6x750g) 20 g
Pine seeds 30 g
Knorr Mise en Place Pesto (2x340g) 5 g
Pomegranate Sauce 10 ml

Preparation

For the Dough

Wash bourghul and drain then cover and set it aside for 1 hour.

Combine in a mixing bowl the prepared bourghul, minced chicken breast meat, onion, mint, salt and spices. Mince the ingredients 3 times using the meat electric mincer (add some cold water to have soft dough if needed). Cover and set in the fridge.
For the Filling
Heat Knorr Corn Oil in a pan, add onion and cook until tender. Add the minced chicken meat and stir until cooked and brown in colour. Add the Knorr Chicken Shawarma Base, pine seeds, Knorr Mise an Place Pesto and pomegranate molasses and stir to combine well.

With wet hands, take medium sized pieces of the kibbeh dough mixture, form each portion into an oval shape, making a space in the centre by pushing your finger through from one end.

Stuff with some cooked chicken mixture, close by pressing firmly. Fry the kibbeh in hot deep oil until golden brown.

Garnish
With fresh tomato and lemon wedges, fresh parsley

Serve
Serve hot as an appetizers with green salad and fresh yogurt.

Source: Unilever Food Solutions

Kibbeh labanieh recipe

Kibbeh labanieh

Preparation time: 45 minutes
Serves: 6 
Level: Intermediate

Ingredients

Kibbeh paste
1 kg white Bulgur
1 kg ground lamb (Habra)
2 red onions, finely chopped
1/4 teaspoon dukkah spice
Aleppo pepper
pinch of cumin

For boiling
Bay leaves
1 cinnamon stick
5 cardamom
Salt

Meat filling
1 kg lamb meat, coarsely ground
1/4 cup pine nuts, fried
2 tbsp butter
1/4 teaspoon dukkah spice
1/4 teaspoon black pepper
1/4 teaspoon of cinnamon powder 

Butter and mint filling
100 grams butter
1/2 teaspoon garlic, crushed
1/2 teaspoon dry mint
salt (optional)

Labanieh
1 kg lamb shanks
aromatic vegetables to cook meat
3 kg yogurt 
1/4 cup short grain rice
250 grams butter
2 tbsp garlic, crushed
2 tbsp dry mint
3 tbsp cornstarch

Directions

Melt 100 grams of butter in a saucepan, then add lamb shanks. Saute until golden brown.

Add salt, aromatic vegetables, cover with water until boiling. Cover the saucepan and let it boil on low heat for 90 minutes.

Meat filling: Melt butter in a saucepan, then add the meat filling, saute until the meat is well cooked. Add spices pine nuts and set aside to cool.

Butter and mint filling: In a bowl mix butter, garlic, mint and salt then place in a plastic bag. Form mixture into a roll then place it in the fridge until it cools. Cut into small cubes.

For boiling Kibbeh: In a saucepan add water, salt, bay leaves, cinammon and cardamom. Let it boil.

Mix the white bulgar with the rest of the kibbeh paste ingredients. Knead until you get a smooth dough.

Shape Kibbe paste into balls about 10 grams. Form a hole in the middle of the ball then fill the hole with 1 teaspoon of meat filling and a cube of butter and mint filling then close it, forming an oval shape kibbeh with pointed ends. Set aside on a tray.  
Note: moisturize your hands in cold water as you work in order to give a smooth finish to the kibbeh paste.

Place kibbeh in the boiling water for 1 minute.

In a saucepan add yogurt, salt and cornstarch. Stir well. Cook on low heat. Stir the yogurt continuously in the same direction until it boils and starts to thicken then add the remaining butter. 

Take one liter of meat broth and put it in a saucepan on low heat then add rice, garlic and mint. Simmer until rice is cooked well. Pour over Yogurt sauce and stir.

Add lamb shanks. Before serving drop the kibbeh balls in the yogurt. Do not stir. Remove saucepan from heat. Serve immediately.

Sunday, April 30, 2017

Grilled Kibbeh Recipe

Grilled Kibbeh

Serves 4 Persons
Preparation Time 30 Minutes
Cook Time 20 Minutes
  
A great revisited Middle Eastern recipe prepared with a little hot sauce. It’s worth trying, check it now!

INGREDIENTS

 500 g ground meat
 250 g fine bulgur soaked in water for 30 minutes
 1tsp black pepper
 1tsp cumin
 1 halved onion
 1 tsp salt
 1 tsp cinnamon
 1 tsp dried mint
 1 tsp allspice
 Vegetable oil to grease the grill, as needed
 2 tbsp American Garden hot sauce Louisiana Style

PREPARATION

1- In a food processor, process the meat with the bulgur and onion.
2- Season with salt, black pepper, cinnamon, dried mint, all spice and cumin. Mix well until combined.
3- Knead the ingredients using hot sauce until the meat dough is homogenous.
4- Divide into medium-sized ball and shape into fingers.
5- Preheat the grill and oil it evenly.
6- Grill the kibbeh until done.

Note: Allspice is a mixture of spices and herbs widely used in the Middle Eastern cuisine. It can be prepared easily at home from different spices such as: cinnamon, cloves, black pepper, dried lime and curcuma. Use it to enrich your savory dishes!

Falafel burger with hummus recipe

Falafel burger with hummus

Preparation time 30 mins to 1 hour
Cooking time 30 mins to 1 hour
Serves Serves 4

Vegetarian

Shape your falafel mixture into large patties to create a great vegetarian burger. Top with lashings of hummus.
 
By Paul Rankin
From Saturday Kitchen

Ingredients

For the burgers

250g/9oz chickpeas, soaked overnight
1 medium onion, very finely chopped
2 cloves garlic, crushed or finely chopped
2 tsp ground cumin
2 tsp ground coriander seed
6 tbsp chopped parsley
½ tsp chilli powder
2 rounded tbsp plain flour
1 tsp salt
Oil for deep fat frying

For the hummus and tahini sauce

125g/4½oz hummus
2 tbsp extra virgin olive oil
1-2 tbsp lemon juice
1 tbsp tahini
4 large rolls (or hamburger buns)
1 fat tomato, sliced
1 red onion sliced
4 leaves butter lettuce

To accompany

salad or fries, or sautéed potatoes

Method

Drain the chickpeas thoroughly and pulse in the food processor until lightly broken up.

Add the remaining ingredients and continue to pulse until you have the texture of coarse breadcrumbs. Gently form into patties approx. 10cm/4in in diameter by 2½cm/1in. thick.

Fry in hot oil at 180C/350F for 4-5 minutes, or until crisp or golden.

For the hummus and tahini sauce simply whisk together all the ingredients. If you prefer a lighter sauce add a little water until it is the preferred consistency.

To serve, split and warm the rolls. Place in the top of each roll a leaf of lettuce, a slice of tomato, and some red onions.

Place the falafel burger on the bottom side of the roll, and some of the sauce.

Either serve side by side on a plate, or built up as a burger on a plate with your choice of accompaniment.

Cook and refrigerate or freeze any left over burgers for a quick and easy snack.

Tuesday, April 18, 2017

Greek Mezze Platter Recipe

Greek Mezze Platter


Recipe courtesy of Ina Garten
Show: Barefoot Contessa: Back to Basics
Episode: Cooking for Jeffrey: Back to School Surprise

Total:4 hr 15 minActive: 15 min
Yield: 8 servings
Level: Easy

Ingredients

Marinated Herbed Feta, recipe follows
6 roasted red peppers, store-bought
8-10 stuffed grape leaves, store-bought
1 cup hummus, store-bought
1 tablespoon pine nuts, toasted
Good olive oil
Toasted Pita Chips, for serving, recipe follows
4 sprigs of fresh thyme

Marinated Herbed Feta:

1 1/2 teaspoons dried thyme
1/2 teaspoon dried fennel seeds
1/2 teaspoon crushed red pepper flakes
1 1/2 pounds Greek feta, drained and sliced 1/2 inch thick
3 sprigs fresh thyme
1/2 cup green olives with pits, such as Cerignola
1/2 cup good olive oil
Kosher salt and freshly ground black pepper

Toasted Pita Chips:

4 loaves pita bread

Directions

Artfully arrange the marinated feta, red peppers, stuffed grape leaves and a small bowl filled with the hummus on a platter. Sprinkle the pine nuts over the hummus and add a drizzle of olive oil. Place the pita chips on the platter and arrange the sprigs of thyme over the red peppers, for decoration.

Marinated Herbed Feta:
Combine the dried thyme, fennel seeds, and red pepper flakes in a small bowl. Lay the feta slices overlapping on a 9 × 9-inch square serving plate.

Sprinkle the feta with the entire herb mixture. Nestle the thyme sprigs and olives among the feta slices. Drizzle with the olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover the dish with plastic wrap and refrigerate for at least 4 hours. Serve at room temperature.

"Make It Ahead" by Ina Garten © Clarkson Potter 2014. Provided courtesy of Ina Garten. All rights reserved.

Toasted Pita Chips:
Preheat the oven to 350 degrees F.

Slice the pita bread into 8 triangles and place them on a sheet pan. Place the sheet pan in the oven and toast the bread for 10 minutes.

Monday, April 10, 2017

Fatteh Tahini Chickpeas with Yoghurt Recipe

 Fatteh Tahini Chickpeas with Yoghurt

Course Lent Dish, Main Dish | Cuisine Lebanese | Servings 4 full portions |  Prep Time  10 minutes | Cook Time 15-20 minutes

Ingredients

2 cans Chick peas Drained and washed with fresh water
1 cup Tahini Sauce
1/2 cup Water
500 gr Plain Yogurt Lebanese or Mediterranean
1 loaf Lebanese Pita Bread Toasted and broken in small pieces
1/2 tsp Lebanese 7-Spices
Salt to taste

For Toppings

3 tbsp pine kernels Fried. Add the quantity if you are a fan of nuts in the food like me.
1 tbsp garlic mashed
1 1/2 tbsp butter unsalted
1 tbsp Vegetable oil

Preparation

  1. Prepare the Tahini Sauce as per my recipe "How to Make Tahini Sauce". Meanwhile toast the bread, and mash the garlic.
  2. Over medium heat, mix the Tahini Sauce with the Chick Peas while adding water gradually. Season with the 7-Spices and salt, and cook for 10 minutes, stirring occasionally, while you fry the Pine Kernels.
  3. Heat the oil and the butter, add the spoon of garlic, and fry softly over medium heat until it gets a yellowish golden look and a crispy texture. It should take few seconds. Set aside in the frying pan.
Serving
  1. You have the option to pour the Chickpeas with its Tahini sauce into 4 soup plates or into one deep serving plate.
  2. In any case, cover with a layer of small pieces of toasted bread. Follow with a generous layer of plain yogurt.
  3. Top it with the fried pine kernels, and pour on the fried garlic with its warm oil-butter liquid.
  4. To be consumed at once. The particularity if this dish is in the duality of warm and cold, and of the crispiness and softness.
Recipe Notes

You may prepare this dish ahead of time. At the time of serving, fry the garlic while warming the chickpeas, and then layer up all.

Saniora's palace bread (Aish el saraya) recipe

Saniora's palace bread (Aish el saraya)

6:00 Prep | 0:15 Cook | 12 Servings | Capable cooks

Super Food Ideas

A traditional Egyptian Palace Bread. It may be simple to prepare, but it's full of love

Ingredients

10 slices white bread, crusts removed, toasted
2 1/2 cups milk
1/3 cup caster sugar
600ml thickened cream
1/3 cup cornflour
2 teaspoons rosewater (see notes)
1 cup chopped pistachio kernels (see notes)

Rosewater Syrup

2/3 cup caster sugar
3 teaspoons lemon juice
3 teaspoons rosewater

Method

Make Rosewater Syrup: Place sugar, juice and 2/3 cup water in a medium saucepan. Stir over low heat for 3 to 4 minutes or until sugar dissolves. Increase heat to high. Bring to a simmer. Remove from heat. Stir in rosewater. Cool for 10 minutes.

Place 1/2 the bread in a 5cm-deep, 17cm x 26cm (6-cup-capacity) baking dish, cutting to fit. Pour 1/2 of the syrup over the bread in the dish. Top with remaining bread, cutting to fit. Drizzle with remaining syrup.

Place milk, sugar, cream and cornflour in a medium saucepan over medium-high heat. Cook, stirring constantly, for 6 to 8 minutes or until mixture boils and thickens. Stir in rosewater. Pour over the bread in the dish. Sprinkle with pistachio. Set aside to cool for 20 minutes. Refrigerate overnight or until set. Serve.

Notes

You'll need to start this recipe 1 day ahead.

You could use rosewater essence instead. Use 1 teaspoon of essence in the cream mixture and 2 teaspoons in the syrup.

Toasted almonds or hazelnuts would also work well in this recipe.

Author: Saniora Malak Image credit: Andrew Young Publication: Super Food Ideas

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