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

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.

Samkeh Harrah / Spicy Baked Fish Recipe

Serves 4-6

Samkeh Harrah is specialty of Tripoli, a coastal city north of Beirut and Lebanon's second largest city. The fish is served at room temperature, making it an ideal dish to include in a cold buffet or summer meal. Any of the following fish are suitable for use here: Sea Bass, Sea Bream, Grey Mullet, Cod, Grouper, John Dory, and even Pike, which, although a fresh water fish, has a delicate, firm white flesh that works very well with the stuffing.

Ingredients

One whole white fish (about 1.4 kg), scaled and gutted
10 garlic cloves, peeled
3 tsp Adonis Hot Fish Spices
60g pine nuts
60g walnuts
400g fresh coriander (2 bunches), most of the stalk discarded, finely chopped
1 medium onion, finely chopped
1 medium tomato, diced
150 ml extra virgin olive oil, plus extra to grease baking dish
Juice of lemons, or to taste
8 small firm tomatoes, topped, deseeded and drained

Cooking instructions

Pull the gills out of the fish without damaging the head. Rinse in cold water. Pat dry with kitchen paper and rub with a little salt, inside and out.

Preheat the oven to 180 C.

Put the garlic cloves in a food processor, together with the Adonis Hot Fish Spices ground coriander and a pinch of salt. Process until fine. Add the nuts and grind until medium fine - do not pulverize into a fine powder, as the stuffing should retain a nice crunch. Transfer to a mixing bowl. Add the chopped coriander, onion, tomato, olive oil and lemon juice. Add salt to taste. Mix well. Taste and adjust the seasoning if necessary.

Sew up about 5 cm of the fish belly, starting from the tail end, to begin forming the pocket for the stuffing. Use a thick thread and prick the needle well inside the edge of the flesh so that it does not come apart during cooking. Put as much stuffing as you can inside the fish and into its mouth, then sew up the rest of the belly to close it. You can use tooth picks or mini metal skewers to close the fish but the presentation will not be a nice as with the sides sewn.

Grease a large baking dish with a little olive oil. Place the fish inside it. Wrap left over stuffing in aluminium foil and place next to the fish. Bake in the preheated oven for 40 minutes, or until the fish is done to your liking.

Fill the prepared tomato halves with the cooled extra stuffing. Arrange around the fish and serve at room temperature.

Spiced lamb and herby quinoa crumble recipe

Serves 4
Hands-on time 50 min, oven time 20-25 min
Easy

Who said a crumble can't be savoury? This one combines spiced lamb with a crunchy quinoa topping for an impressive Middle Eastern-style dish with a difference.

Nutritional info per serving

Calories 680kcals
Fat 39.2g (16.8g saturated)
Protein 41.5g
Carbohydrates 38.9g (8.5g sugars)
Fibre 6.1g
Salt  1.5g

INGREDIENTS

500g lean British lamb mince
1 tbsp light olive oil
1 red onion, chopped
2 tbsp plain flour
2 tsp ground cumin
2 tsp ground coriander
½ tsp ground cinnamon
1-2 green chillies, chopped
5cm piece fresh ginger, grated
2 fat garlic cloves, crushed
500ml fresh chicken or lamb stock
200ml tomato passata
Seeds ½ pomegranate

For the herby quinoa crumble

190g uncooked quinoa, rinsed 
2 tbsp extra-virgin olive oil
150g feta, crumbled
Zest 1 lemon
Handful fresh mint, leaves sliced
Handful fresh parsley, leaves chopped

You’ll also need…

1 litre ovenproof dish

METHOD

1. Fry the mince, without oil, in a non-stick frying pan, breaking it up with a fork or wooden spoon as it browns. Transfer to a colander set over a bowl to drain.

2. Wipe out the pan with kitchen paper, then add the light olive oil and heat. Cook the onion over a low heat for 10 minutes or until softened. Stir in the flour, spices, chillies, ginger and garlic, then cook for 2 minutes. Return the mince to the pan (discard the drained juices) and pour in the stock and passata. Bring to the boil, then turn down the heat and simmer for 25-30 minutes until the sauce has thickened.

3. Meanwhile, simmer 150g of the quinoa in a medium pan of boiling water for 15-20 minutes, or cook according to the pack instructions. Drain well, then set aside in a large bowl for 5 minutes. Fluff up with a fork, then stir in the remaining 40g uncooked quinoa along with the extra-virgin olive oil, feta, lemon zest and most of the herbs (reserve some to garnish). Taste and season. 

4. Heat the oven to 190°C/170°C fan/gas 5. Pour the lamb mixture into a 1 litre ovenproof dish, then spoon over the quinoa crumble. Cook for 20-25 minutes until the topping is golden and the sauce is bubbling. Scatter over the pomegranate seeds and reserved herbs to serve.

Tips

If you have some wine open (red or white), add a glug to the pan in step 2.
The chillies add flavour rather than heat, so don’t be put off if you’re not a fan of spicy food. If you’re not keen on lamb mince use beef mince instead.

To Drink

A Spanish red, especially a young tempranillo or garnacha, is a lively match.

Fried chicken biryani recipe

"Biryani " is a mixed rice dish with spices, rice, meat or vegetables. Though biryani is originated in Persia, it is more popular in malabar areas in Kerala.Here am sharing a special chicken fried Dum biryani. For this you can either deep fry or shallow fry the chicken, then mixed with the gravy / masala and finally the dum process which makes the biryani heavenly taste.

INGREDIENTS

Marinade
1000 grams Chicken
1 tablespoon turmeric
2 tablespoon Chicken masala
1/2 tablespoon red chilli powder
1 tablespoon garam masala
1 tablespoon Paprika Powder or Kashmiri Red Chilli
1/2 tablespoon pepper powder
3 tablespoon Yoghurt / Lime Juice
Salt to taste
8 tablespoon Oil

Gravy
2 bulbs(approx 80 grams) garlic
100 grams Ginger
4 (approx 580 rams) ripe tomatoes
3 (approx 400 grams) red onion
3 tablepoon Oil
Salt to taste

Garnish
2 (approx 250 grams)  onion
1 bunch coriander leaves
25 numbers Cashew nuts
3 tablespoon ghee
2 tablespoon Oil
salt to taste

Rice
5 cups Water
3 cups(approx 600 grams1)  Tilda Basmati Rice
1 inch Dried Ginger
5 numbers Pepper Corns
5 numbers green cardamoms
1 Star Anise
3 inch cinnamon stick
2 numbers Cloves
1 Bay Leaf
1/2 tablespoon ghee
salt to taste
15×15 inch Cheese Cloth
5 inch Cotton String

Dough
1 cup plain flour
Water as required

Instructions

1. Chicken – I choose drumsticks and thighs, (thigh has the best meat of chicken). Skin removed, and shave off most fat.
2. Mix all ingredients (except oil) under ‘marinade’ and rub into the chicken, marinate overnight for best results, if not atleast for 4 hours in a fridge, covered.
3. Chop ginger / garlic / tomatoes / onion finely and store separately.
4. Clean and cut the coriander leaves.
5. Wash rice once and soak in cold water for 30 minutes. Drain, keep aside till required.
6. Step 1 – Frying Chicken
7. In a non-stick pan, heat half the oil under ‘marinade‘ section, fry half at a time, the chicken pieces, about 6 minutes on each side. Maximum for about 15 minutes, as we want only about 70% done chicken.
8. Using a slotted spoon, spoon the fried pieces onto a plate spread with kitchen towel, to absorb excess oil.
9. Step 2 – Preparing the Garnish
10. While the chicken is getting fried, heat oil under the ‘Garnish‘ section, sauté the cashew nuts for about 2 minutes on low flame, till lightly golden brown on all sides equally.
11. In the same oil, fry the onions till they are crispy. Add salt while doing this, this helps the onion sweat fast and get crispy.
12. Keep aside till needed.
13. Step 3 – Preparing the Gravy
14. Heat the oil under the ‘Gravy Section‘, sauté the onions along with salt, on medium flame till soft and caramelised (about 15 minutes), while stirring occasionally.
15. Add ginger and garlic and sauté for 5 minutes.
16. Add the tomatoes and sauté till soft and melted, about 15 minutes on medium flame.
17. Step 4 – Rice
18. In the cheese cloth, gather all spices under the ‘Rice‘ section and tie it up, this is known as `Potli` in Northern India.
19. Bring to boil the water along with salt, ghee and polti, lower the flame. Remove the potli.
20. Tip over the rice, bring it to boil, lower flame and simmer for 10 minutes till about 50% done.
21. Leave it open, or better still spread on a large serving tray and allow the steam to escape and the rice to cool down, this prevents the rice from further cooking.
22. Step – 5 Layering and Baking
23. Make a dough of the flour and water under the ‘dough‘ section, roll into a long strip and apply on the edges of the deep bottomed pan.
24. Apply 1 tbsp ghee on all sides of the vessel, (use the ghee mentioned in the ‘Garnish‘ section).
25. Spread a layer of gravy and some chicken pieces. Top it with a layer of rice and spread little ghee, cashew nuts and coriander leaves.
26. Repeat the above step till you have a last layer of rice, decorate with the remaining, coriander leaves, cashew nuts, fried onions and ghee, evenly across the top.
27. Secure the lid on the dough. In a pre-heated oven, cook for 30 mins on medium.
28. Serve hot with a cooling cucumber raita, lime pickle, masala poppadum and sweetened Indian butter milk (aka Lassi).
29. You could also hard-boil eggs, quarter them and decorate on the rice.

Kaftah / Minced Meat Kebabs Recipe

Serves 4

Kaftah is traditionally molded onto skewers to make a kind of minced meat Sausage but you can just as easily shape it into patties or meat balls to either grill or cook over the stove, preferably in a non-stick pan.

Ingredients

2 medium onions, peeled and quartered
50g flat-leaf parsley (1/4 bunch), leaves only
600g minced lamb, preferably from the shoulder
1 tsp Adonis Kaftah Spices
Sea salt
2 medium onions, thinly sliced
2 tbsp coarsely chopped flat-leaf parsley
2 tbsp Adonis sumac
1 tbsp lemon juice
1 tbsp extra virgin olive oil
1 large pita bread, opened at the seam

Cooking instructions

Put the onion and parsley in a food processor and process until finely chopped. Transfer to a mixing bowl; add the minced lamb, Adonis kaftah spices and salt . Mix well with your hands until well blended. Taste and adjust the seasoning if necessary. Divide the meat into 12 equal portions.

Pre-heat your grill to high, or prepare a charcoal barbecue.

Roll each portion of kaftah into a ball. Place one ball of kaftah in the palm of your hand, take a long skewer, preferably a flat one as the meat will hold better onto it, and start wrapping the meat around the skewer, squeezing it upwards, then downwards to bind it around the skewer in the shape of a long sausage. Grill for 2-3 minutes on each side, or until the meat is done to your liking.

Mix the ingredients for the salad garnish together. Season with salt and Adonis Sumac to taste. Arrange the two layers of pita, one on top of the other, rough side up. Spread the garnish over the bread. Then slide the kaftah off the skewers onto the salad garnish. Serve immediately.

Kibbeh labanieh recipe

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.

Fatteh Tahini Chickpeas with Yoghurt Recipe

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.

Barbecue chicken with Persian rice salad recipe

0:15 Prep | 0:10 Cook | 4 Servings | Capable cooks

Coles

Turn on the BBQ for these easy spiced chicken thighs served with sweet and nutty Persian rice.

Ingredients

1 1/2 cups (300g) basmati rice
1 teaspoon ground turmeric
8 small Coles RSPCA Approved Chicken Thigh Fillets
1 tablespoon extra virgin olive oil
1 teaspoon ground cumin
1/3 cup (55g) currants
8 dried apricots, thinly sliced
1/4 cup (35g) pistachio kernels, chopped
2 tablespoons toasted pine nuts
1/2 cup (140g) Greek-style yoghurt
1/4 cup fresh mint leaves, chopped
1/2 small garlic clove, crushed

Method

Place the rice, half the turmeric and 2 1/4 cups (560ml) water in a medium saucepan. Bring to the boil. Reduce heat to very low. Cover and simmer for 10 mins or until liquid is absorbed. Set aside, covered, for 2 mins. Transfer to a large bowl.

Meanwhile, place chicken in a glass or ceramic dish. Combine oil, cumin and remaining turmeric in a bowl. Drizzle over chicken. Season. Toss to coat.

Heat a barbecue grill or chargrill on medium. Cook chicken for 4-5 mins each side or until cooked through.

Add currants, apricot, pistachio and pine nuts to the rice. Season. Stir until well combined. Combine yoghurt, mint, garlic and 1 tbs water in a bowl. Season.

Divide the rice salad and chicken among serving plates. Serve with the yoghurt mixture.

Lebanese Lemon Chicken Recipe

Fast and flavorful Lebanese lemon chicken with shallots, fresh herbs,and a touch of turmeric--a comforting paleo dinner for fall or winter.

Prep time 5 mins | Cook time 25 mins | Total time 30 mins

Author: Becky Winkler
Recipe type: Gluten free, Grain free, Paleo, Whole30, Dinner, Chicken
Cuisine: Lebanese
Serves: 6-8

Ingredients

3 organic lemons
2 tablespoons extra virgin olive oil, plus more for cooking

1/2 teaspoon ground turmeric
1½ teaspoons flaky sea salt

Freshly ground black pepper

3 pounds boneless, skinless chicken thighs (about 12 thighs)
2 large shallots or 1 large onion

2 sprigs of fresh rosemary
2 sprigs of fresh thyme

Instructions

1. Juice one of the lemons until you have 2 tablespoons of lemon juice. Put the juice in a large bowl and add the 2 tablespoons of olive oil along with the turmeric, sea salt, and a generous amount of freshly ground black pepper.
2. Add the chicken thighs to the bowl and toss to coat. Let the chicken marinate briefly at room temperature while you prepare the other ingredients.
3. Trim the ends off the other two lemons and slice them into ¼-inch thick rounds. Remove any visible seeds. Halve, peel, and slice the shallots.
4. Heat two large cast iron skillets over medium-high heat (or use one skillet and cook the chicken in two batches). Add enough olive oil to coat the bottom with a thin layer of oil.
5. Divide the chicken pieces between the two pans with the smooth side of the chicken (where the skin was) facing down, making sure to leave a little room between the pieces so they can brown. Cook for about 5 minutes, until nicely browned on the bottom, and then flip and cook for 8-10 minutes on the second side, until just cooked through, lowering the heat slightly if necessary. Use tongs or a slotted spatula to transfer the chicken pieces to a plate.
6. Add the lemons, shallots, and herb sprigs to the pans. Let cook undisturbed for 3-4 minutes, until the lemons are browned on the bottom. Pour ½ cup water into each pan and stir, scraping the browned bits from the bottom. Reduce the heat to medium, add the chicken back to the pans, and cook for 4-5 minutes so the flavors can meld. Serve the chicken, shallots, and pan juices hot over rice or cauliflower rice.

Za'atar lamb cutlet platter with dips recipe

Za'atar lamb cutlet platter with dips

0:10 Prep | 0:10 Cook | 6 Servings | Easy

Coles
Taste.com.au

For the perfect spring platter serve up these succulent Middle Eastern infused lamb cutlets.

Ingredients

18 Coles Australian lamb cutlets, french trimmed
3 wholemeal pita breads
1 tablespoon olive oil
Coriander leaves, to serve
200g beetroot dip
200g hummus
200g eggplant dip

Za'atar

1 tablespoon sesame seeds
2 teaspoons cumin seeds
1 teaspoon ground paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon dried marjoram (optional)

Method

Step 1 Preheat a barbecue grill or chargrill on medium.

Step 2 To make the za'atar, combine the sesame seeds, cumin, paprika, thyme, oregano and marjoram in a small bowl.

Step 3 Place lamb in a large bowl. Sprinkle over the za'atar and toss to combine. Cook on grill for 2 1/2 mins each side for medium or until cooked to your liking. Transfer to a platter and cover with foil. Set aside for 5 mins to rest.

Step 4 Meanwhile, lightly brush the pita breads with oil. Toast the pita breads on the barbecue for 2 mins or until toasted.

Step 5 Arrange the lamb on a large serving platter. Top with coriander. Serve with the dips and bread.

Lamb Meatball Gyros With Yogurt and Mint - Real Simple Mag Recipe

Lamb Meatball Gyros With Yogurt and Mint

By pewpew1982
Photo by flower7
From food.com

Prep Time: 25 mins
Total Time: 50 mins
Servings: 4

"This is a recipe from the Jan 2008 Real Simple Magazine. So yummy looking,. Make sure you use a thick greek yogurt, it makes all the difference. If for some reason you are put off by it or can't find it, sour cream will substitute fine (but sour cream makes me go :/ )"

Ingredients

1 lb ground lamb
1/4 cup golden raisin, chopped
1/4 teaspoon ground cinnamon
kosher salt and pepper
1/2 cup breadcrumbs
1 large egg, beaten
1 bunch scallion, sliced ( white and light green parts)
4 pieces flat bread
1/2 cup Greek yogurt
2 tablespoons of fresh mint

Directions

1. Place an oven rack in the second-highest position and heat broiler.
2. Combine the lamb, raisins, cinnamon, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, the bread crumbs, egg, and three-quarters of the scallions in a large bowl.
3. Shape the mixture into golf ball?size meatballs and place on a foil-lined baking sheet.
4. Broil, turning once, until cooked through, 6 to 8 minutes total.
5. Divide the flat bread among individual plates and top with the meatballs, yogurt, mint, and the remaining scallions.

Moroccan Chicken with Olives Recipe

Moroccan Chicken with Olives

Prep Time 25 min
Total Time 1 hr 25 min
Servings 6

The exotic blend of spices that season this chicken will take your taste buds on a global journey.

Ingredients

1/4 cup chopped fresh cilantro
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
2 garlic cloves, finely chopped
1 cut-up whole chicken (3 to 3 1/2 pounds)
1/3 cup Gold Medal™ all-purpose flour
1/2 cup water
1/4 cup lemon juice
1 teaspoon chicken bouillon granules
1/2 cup Kalamata or Greek olives
1 medium lemon, sliced
Hot cooked couscous or rice, if desired

Directions

1. Heat oven to 350°F.
2. Stir together cilantro, paprika, cumin, salt, turmeric, ginger and garlic. Rub mixture on all sides of chicken.
3. Coat chicken with flour. Place chicken in ungreased rectangular baking dish, 13x9x2 inches. Stir together water, lemon juice and bouillon granules; pour over chicken. Add olives and lemon slices.
4. Bake uncovered about 1 hour, spooning liquid over chicken occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with couscous.

Expert Tips

Turmeric is an aromatic spice with a brilliant yellow color and a pungent, slightly bitter flavor. Often used in Indian and Caribbean cooking, turmeric is commonly added to poultry, rice, seafood and egg dishes.

Kalamata olives garnish this Moroccon dish to add a slightly salty flavor. Greek or even ripe olives can be used if you can't get Kalamata olives.

Dress up this dish for entertaining when you serve it beside couscous with raisins and Middle Eastern flatbread.

Nutrition Information

Serving Size: 1 Serving

Calories 280
Calories from Fat 135
Total Fat 15 g
Saturated Fat 4 g
Cholesterol 85 mg
Sodium 600 mg
Potassium 310 mg
Total Carbohydrate 9 g
Dietary Fiber 1 g
Protein 28 g

% Daily Value*:

Vitamin A 20%
Vitamin C 8%
Calcium 4%
Iron 16%

Exchanges:1/2 Starch; 4 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

Source: bettycrocker.com

Turkish Gozleme with Minced Lam Recipe

Prep time 30 mins
Cook time 45 mins
Total time 1 hour 15 mins

Turkish Gozleme with Lamb - savoury homemade flatbreads from scratch filled with ground lamb, spices, herbs and feta cheese. Crazy good!

Author: Joanna Cismaru

Serves: 4

Ingredients

For Dough

2¼ cup all purpose flour
½ tsp salt
½ cup plain Greek yogurt
½ cup water

For Filling

1 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
½ lb ground lamb
1 tbsp tomato paste
1 tsp ground coriander
1 tsp smoked paprika
2 tsp ground cumin
salt and pepper to taste
6 oz frozen spinach, thawed and chopped
½ cup fresh mint, chopped
2 green onions, chopped
½ cup fresh parsley, chopped
½ cup feta cheese, crumbled
1 medium tomato, chopped
lemon wedges and olives to serve

Instructions

1. Combine the flour and salt in a large bowl. Make a well in the center and stir in the yogurt and water. Continue mixing with a spoon until everything is well combined. If the dough is too dry adjust by adding a bit more water, start with a tablespoon at a time.
2. Flour your work surface and knead the dough for about 3 minutes, or until smooth and elastic. Cover with plastic wrap or a clean tea towel and set aside.
3. In a medium skillet, heat the olive oil over medium heat then add the chopped onion and garlic. Saute onion and garlic for 3 to 4 minutes or until the onion is soft and translucent.
4. Add the ground lamb to the skillet and break it up with a wooden spoon. Cook for about 4 to 5 minutes, until browned. Stir in the tomato paste, coriander, paprika, cumin, salt and pepper. Add the spinach, stir everything together and cook for another 2 minutes. Let the meat mixture cool slightly.
5. In the meantime divide the dough into 4 equal portions. Roll each piece into a rectangle that's about 12x10 inches.
6. Spoon about 3 tbsp of the lamb mixture in the middle of the rectangle and spread it out a bit. Add some fresh mint, green onions, fresh parsley, ¼ of the crumbled feta, and some chopped tomato. Fold over the edges of the dough to seal. Repeat with remaining dough pieces.
7. Spray a large skillet with cooking spray and heat over medium heat. Depending on the size of your skillet, add 1 or 2 of the gozleme and cook on each side for about 3 to 4 minutes or until golden brown and crisp. Spray more cooking spray as needed.
8. Cut each gozleme in half diagonally and serve with lemon wedges and olives.

Notes
Another alternative to making these if you do not want to make your own dough, is to use tortillas and make them just like you would make quesadillas, should save you time.

Nutrition Information
Serving size: 1 gozleme Calories: 501 Fat: 13.4g Saturated fat: 5.3g Unsaturated fat: 0.0g Trans fat: 0.0g Carbohydrates: 63.8g Sugar: 4.8g Sodium: 616mg Fiber: 5.0g Protein: 30.3g Cholesterol: 70mg

Source: jocooks.com

Lebanese-Style Chicken and Garlic Recipe

Ingredients:

1 package or 6 pieces of boneless chicken thighs & two pieces of chicken breast (This is what Eva uses, you can use any type of chicken)
6 Small Red Potatoes
1 package mushrooms sliced or the pre-sliced package
6 cloves of garlic
Lemon juice
Olive oil

*Amounts of ingredients can be changed depending on preference, Eva cooks larger quantities to have leftovers (can easily be made with one or two pieces of chicken).

Instructions:

1. Preheat oven to 425 degrees
2. Rinse your chicken in a colander and let it drain, pat dry it with paper towel if it’s too wet. Salt and pepper your chicken (however much you prefer) while it's in the colander
3. Add 2 tablespoons of olive oil to the bottom of a baking sheet and then spread your chicken pieces out on it
4. Place chicken on bottom rack of oven for 20 minutes
5. In the meantime, slice your mushrooms if you aren't using pre-packaged sliced mushrooms
6. Mince your garlic in mortar and pestle (or mince it on a cutting board or processor) with a pinch of salt and set aside in the mortar (or in a small bowl)
7. When there is a few minutes left on the oven, begin to slice your potatoes and lightly salt them (you don’t want to slice them too early or they will color, & if you have to slice them earlier put them in a bowl of cold water and drain when ready to use)
8. When your oven buzzes or when the bottom part of your chicken is cooked, flip your chicken over, add sliced potatoes and mushrooms and put it back into the oven for 20 more minutes (or when potatoes are tender and chicken is cooked through)
9. When potatoes and chicken are cooked, add a half a cup of lemon juice (more or less depending on your preference) to minced garlic and stir
10. Turn your oven off, pull your baking sheet out and add garlic and lemon juice to chicken, mushrooms, and potatoes. Put your tray back into the oven for a couple of minutes while oven is off
Enjoy!

Source: Eva's Lebanese Cooking

Grilled Kefta and Pita Recipe

Kefta, a popular meat dish in Lebanon, can be cooked in many different forms. What makes kefta so unique (and delicious) is it's a combination of meat, onions, and parsley. In this recipe, I will show you how Eva cooks it right inside of pita. This recipe will require some grilling, but an oven will work just as well!

Ingredients:

1 pound ground beef
One medium sized onion
1/2 cup chopped parsley
1/4 teaspoon of pepper
1/2 tablespoon salt
A Package of 8-inch pita bread (or large pita cut into fours)

Instructions:

1. In a bowl, mix all ingredients (except for pita) together
2. Open each pita, place approximately 4 ounces of mixture and flatten it on bottom pita before covering back up
3. Grill until pita is toasted or bake at 350 degrees for 15-20 minutes (the thicker the meat is, the more time you will need and a greater chance of pita burning)

Squeeze some fresh lemon juice on your kefta in the pita for more deliciousness. This is also great paired with hummus! Enjoy :)

Source: Eva's Lebanese Cooking

Lebanese Mjadra - Lentil & Rice Lettuce Cups Recipe

Total Time 1hr
Prep 10 mins
Cook 50 mins

Servings 6

These are a popular Lebanese dish. They are also vegetarian and gluten free. For gluten free ensure the stock used is labeled as GF or homemade. Can be served with natural yogurt if desired. These make a great gluten free lunch- no bread and packed full of protein.

Ingredients

1 cup red lentils or 1 cup brown lentils
1⁄2 cup olive oil
2 medium onions, finely sliced
1 cup long grain rice
1 cup vegetable stock or 1 cup chicken stock
iceburg lettuce cup
2 lemons, cut into wedges

Directions

1. Using a medium saucepan, bring lentils and 4 cups of water to the boil on a high heat. Cover, reduce the heat to medium and simmer for 20 minutes.
2. Meanwhile, heat oil in a frying pan. Cook the onion for 5 minutes, until soft and golden.
3. Add half of the onion to the lentils. Also add the rice and stock. Season with salt. Return to the boil and cook for another 20 minutes, until thick and creamy.
4. With the remaining half of the onion -- continue to fry for another 10 minutes. It should be dark brown and caramelized.
5. Add the caramelized onion to the lentils and cook another 5 minutes. Stir occasionally.
6. To serve- spoon lentils into lettuce cups and serve with lemon wedges, pepper and yogurt if desired.
7. For vegetarian do not use chicken stock.

Source: food.com

Chicken Eggplant Maklouba Recipe

Chicken Eggplant Maklouba

Yield: 10 servings

Ingredients

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

Preparation

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

Imam Baildi Recipe

Imam Baildi

Servings: 4

Ingredients

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)

Directions

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

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

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.

Ingredients

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

Directions

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

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.

Ingredients

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

Directions

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