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.

Ingredients

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

Instructions

  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
Source: mamaslebanesekitchen.com

Rice with sea food and vegetables recipe

aRice with sea food and vegetables
Rice with sea food and vegetables

Enjoy the unique taste combination of seafood and vegetables!

Preparation Time: 15 minutes approximately
Cooking Time: 45 minutes approximately
Serves: 4 persons

All you need

200 g fish fillet
12 pcs. shrimps
10 pcs. mussels & calamari
50 g al alali Garden Peas, drained
50 g al alali Cut Green Beans,drained
1/2 cup Extra olive oil
50 g carrot cubed
45 g al alali Sweet Corn
1/2 pcs. red capsicum small cubes
1/2 pcs. Yellow capsicum small cubes
1/4 cup black olives pitted
1/4 onion finely chopped
2 cloves of garlic finely chopped
1/2 cup al alali Tomato Paste
5 small tomatoes
3 cups of fish broth
Salt to taste
2 tsp. curcumin
1 tsp. al alali Ground White Pepper
3 g Saffron dissolved in warm water
Corn oil

Directions


  1. Wash and drain rice. Set aside
  2. Peel and clean shrimps and clean mussels well
  3. Cut fish fillet into fingers and calamari into rings
  4. In a pan, fry onion, garlic, red and yellow capsicum on low fire
  5. Add calamari, fish, muscles and shrimps. Mix slowly
  6. Add al alali Tomato Paste, salt, al alali White Pepper and curcumin
  7. Add fish broth and saffron . Cook until broth is boiling
  8. Add rice and mix slowly. Simmer on low fire for 20 minutes
  9. Add al alali Garden Peas and al alali Cut Green Beans. Mix
  10. Simmer for 5 minutes
  11. Serve hot and enjoy
Source: alalali

Shrimp machboos recipe

Shrimp machboos
Shrimp machboos

Try the traditional Arabian shrimp machboos that truly lives up to its reputation.

Preparation Time: 20 minutes approximately
Cooking Time: 2 hours approximately
Serves: 8 persons

All you need

Shrimps Cooking

1kg whole shrimps
30g dried coriander
1 clove garlic
al alali Ground Cinnamon
2 cloves
al alali Ground Black Pepper
2 cardamom
1/4 tsp. turmeric
1/4 tsp. baharat spice
2 dried black limes

Stuffing

1/3 cup al alali Cut Green Beans
2 cups al alali Onion Flakes
al alali Tomato Paste
1 green chili pepper
2 tbsps. vegetable oil
2 cloves garlic
1/2 tsp. salt
1 tsp. baharat spice
1 tsp. dried black lime powder

Rice

4 cups basmati rice
4 tbsps. vegetable oil
1 cinnamon stick
2 cloves
al alali Ground Black Pepper
5 saffron threads
1/4 cup rosewater
Salt to taste

Directions

  1. Soak the saffron threads in rosewater until saffron releases its color
  2. In a medium saucepan, add shrimps, add water until shrimps are covered
  3. Boil shrimps and remove the foam that forms at the water surface
  4. Add the remaining ingredients from the list of shrimp cooking. Sprinkle salt and boil for 3 minutes. Drain and keep broth aside
  5. Boil the al alali Cut Green Beans for two minutes, drain and keep broth aside
  6. In a saucepan, roast onions until tender and brown color
  7. Mix the remaining ingredients from the stuffing list with the boiled green beans and the cooked shrimps. Mix well, cook for 10 minutes
  8. Sprinkle the saffron flavoured rosewater on the mix. Cover the saucepan and let it simmer for 5 minutes. Set aside
  9. In the pan, add rice and vegetable oil
  10. Add the saved broths along with some water, boil for 3 minutes
  11. Add cinnamon, al alali Ground Black Pepper and clove to the rice. Cover the pan and simmer for 15 minutes
  12. Remove some rice from the middle, leaving rice at the bottom and sides of the saucepan
  13. Add stuffing along with the shrimps in the centre of the pan
  14. Sprinkle the remaining rosewater over the rice
  15. Cover the pan and heat it on a low flame for 30 minutes
  16. Serve rice with the shrimps on top and enjoy!
Source: alalali

Monday, June 20, 2016

Fruit Pie with Jam Recipe

Fruit Pie with Jam
Fruit Pie with Jam

Fruit tarts are such wonderful treats - you see them in bakeries and in restaurants, and now you can serve them in your own home. Not sure how? All you need to do is follow this recipe by our al alali top chef. Watch how al alali chef prepared it easily!

Preparation Time: 1 hour approximately
Cooking Time: 30 minutes approximately
Serves: 4 persons

All you need

8 pcs pastry sheets
400g pears cut cubes
400g green apple cut cubes
60g butter unsalted
Sugar for filling
2/3 cups al alali Raspberry Preserve for filling
2 cups al alali Raspberry Preserve for sauce
2/3 cup water for sauce
Lemon zest as required for sauce
1/4 cup white flour mixed in water

Directions

  1. In a sauce pan melt butter, then add apple and pears cube. Sauté with little sugar
  2. Add the 2/3 cups of al alali Raspberry Preserve to the sautéed fruits
  3. Add little water to smooth texture, then keep reducing to low heat to cook apple and pears, and become soft. Keep aside to cool
  4. In another sauce pan, mix well the 2 cups of al alali Raspberry Preserve with 150 ml water and lemon zest
  5. Cook on medium heat to reduce for half quantity and become thicker sauce. Allow to cool aside
  6. Spread pastry sheet on flat board, then stuff it with cooked apple and pears sauce. Wrap the sheet in the shape you like
  7. Use flour and water mix to stick the end side sheets to avoid opening while deep frying
  8. Heat oil in deep fryer pan, then fry wraps until golden crisp
  9. Strain well from existing frying oil and cool aside
  10. Cut roll in the middle and top with raspberry sauce prepared before, and scoop of Vanilla Ice cream if available
  11. Serve and enjoy!
Source: alalali

Grilled Kofta with Bechamel Sauce Recipe

Grilled Kofta with Bechamel Sauce
Grilled Kofta with Bechamel Sauce

Wondering what to cook for dinner tonight? Don't worry, we've got you covered! Follow the easy step-by-step process on how to whip up a savory meal of Kofta with Béchamel Sauce. This meal is sure to get you some smiles.

Preparation Time: 1 hour approximately
Cooking Time: 30 minutes approximately
Serves: 4 persons

All you need

800 g. minced beef
200 g. fresh parsley finely
300 g. brown onion finely chopped
1 tsp. al alali Garlic Powder
1/3 tsp. al alali Onion Flakes
3 tsp. salt
3/4 tsp. al alali Ground White Pepper
3/4 tsp. al alali Ground Black Pepper
3/4 tsp. al alali Paprika
1/3 cup olive oil
500 gm. potato slice
1 pack al alali Béchamel Sauce

Directions

  • Prepare al alali Béchamel sauce as per directions on packet until become thick texture then keep aside
  • Mix meat, chopped onion, chopped parsley, and all spices together then mold as finger shape
  • Heat oil in frying pan and shallow fry Kofta from outside to become golden
  • Fry potato slices in deep fryer to be cooked
  • In a baking tray, place Kofta and potato behind each other
  • Add al alali Béchamel Sauce on top of all and garnish with parsley.
  • Place in oven for 10 minutes until ready
  • Serve hot and enjoy!
Source: alalali

Sunday, June 19, 2016

How to make Spicy Baked Fish Recipe

Spicy Baked Fish
Spicy Baked Fish

Simply perfect, perfectly simple! This dish of Baked Fish is not only a delightfully warm and tasty addition to your dinner table, it is also easy to prepare using simple ingredients. Watch its video here, and you'll be able to prepare it easily!

Preparation Time: 1 hour approximately
Cooking Time: 1 hour approximately
Serves: 4 persons

All you need

4 pc 2 kg Sea Bream Fish Ready Clean
3 tbsps. al alali Hot Ketchup
1/2 lemon fresh - chopped
Lemon zest
4 tsps. fresh ginger
3 1/2 tsps. corn oil
3 tsps. salt
3/4 tsp. al alai Garlic Powder
3/4 tsp. al alali Onion Flakes
1/4 tsp. al alali Ground Black Pepper
1/4 tsp. al alali Ground White Pepper
2 brown onions - sliced
2 tbsps.fresh coriander leaves - chopped
1/4 tsp. al alali Parsley Flakes

Directions

  • Heat Oven at 180ْC
  • Prepare marinating sauce by mixing all ingredients without onion & Fish
  • Marinate fish, keep aside for 3 hours in cool fridge
  • In baking tray, add sliced onion, sliced lemon, sprinkle little salt and rest of spices used in marinating fish
  • Place fish on top of onions and bake in oven for 50 minutes
  • When fish is cooked, keep with onions that was in same baking tray and garnish as desired
  • Serve and enjoy!
Source: alalali

How to make Veal with Vermicelli Recipe

Veal with Vermicelli
Veal with Vermicelli

Easy and special recipe for cooking veal in a traditional way!

Preparation Time: 30 minutes approximately
Cooking Time: 30 minutes approximately
Serves: 6 persons

All you need

Parmigiana
6 veal cutlets (1/4 inch thick)
1/2 cup grated Parmesan cheese
1/4 cup unseasoned dry breadcrumbs
1/2 tsp al alali Oregano
1/4 tsp al alali Ground Black Pepper
1/4 cup all-purpose flour
2 eggs, slightly beaten
2 to 3 tbsps oil
1 can al alali Pieces & Stems Mushrooms, drained
1 jar al alali Pasta Sauce

Vermicelli
250 gm uncooked al alali Pasta #125
1- 2 tbsps butter
1/4 cup grated Parmesan cheese, if desired
1 cup shredded mozzarella cheese

Directions

  • Place 1 veal cutlet between 2 pieces of plastic wrap or waxed paper
  • Working from center, gently pound cutlet with flat side of meat mallet or rolling pin until about 1/8 inch thick; remove wrap & repeat with remaining cutlets
  • Heat oven to 180°C (350°F)
  • In pie pan or shallow dish, mix 1/2 cup Parmesan cheese, bread crumbs, al alali Oregano & al alali Ground Black Pepper
  • Coat each cutlet with flour; dip in eggs, coat with Parmesan cheese mixture
  • In a large frying pan, heat oil over medium-high, add cutlets; cook for 6 to 7 minutes or until golden brown on both sides
  • Arrange cutlets in ungreased baking dish; add al alali Pieces & Stems Mushrooms
  • Add al alali Pasta sauce over the mushrooms
  • Bake at 350°F or 180°C for 25 to 30 minutes or until bubbly
  • Meanwhile, cook al alali Vermicelli as per directions mentioned on the pack
  • Drain; toss with butter and 1/4 cup Parmesan cheese
  • Remove baking dish from oven; sprinkle veal with mozzarella cheese
  • Serve veal over vermicelli and enjoy!
Source: alalali

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