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.

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.

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.

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

Lebanese Shish Tawook Chicken Kabob Recipe

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

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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

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

Grilled Kofta with Bechamel Sauce Recipe

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

How to make Veal with Vermicelli Recipe

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

How to make lamb biryani recipe

Lamb Biryani

Preparation time: 30 minutes
Serves: 2
Level: Medium

Ingredients

2 tbsp vegetable oil
2 onion (thinly sliced)
3 garlic cloves
4 cardamom pods
Nutmeg (ground)
1 stick cinnamon (Crushed)
1 tablespoon mixture of garlic with ginger and green chili
¼ teaspoon turmeric
½ teaspoon garam masala powder
curry leaves
½ teaspoon salt
½ teaspoon black pepper
1 tomatoes (chopped)
¼ cup fresh pineapple (chopped)
2 tbsp cashew paste
3 tbsp yogurt
1 tbsp coriander (chopped)
2 tbsp mint
1 teaspoon cumin powder
1 kg lamb (cut)
½ lemon (juice)
2 cups basmati rice

Directions

Rice
Boil the rice with garam masala and curry leaves.

Drain rice

Add fried onions and roasted cashews, raisins and some of the pineapple chunks. Stir the mixture and set aside.

To serve
Place meat in a deep bowl. Add basmati rice. Sprinkle with fried onions, parsley, and chopped coriander. Place some tomato slices on the sides.

Lamb biryani
Heat oil in a saucepan. Add onion, cardamom, nutmeg, cinnamon and ginger mixture. Stir mixture for few seconds.

Add the onion and stir the mixture until the onion wilts

Add the turmeric, masala powder, salt and pepper and stir the mixture well.

Add tomato and pineapple mixture and stir well again for a few seconds.

Add the cashew paste and stir the mixture for one minute on medium heat.

Add the meat (which has already cooked with garam masala) and lemon juice. stir until the meat is completely covered with the mixture.

Sprinkle the mixture with some fried onion, cashews and raisins.

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Sayadieh Fish Recipe

Sayadieh Fish

Preparation time: 20 minutes
ٍServes: 4
Level: Easy

Ingredients

1 tbsp olive oil
1 kg white fish fillets
3 white medium-sized onions, sliced
1/2 cup pine nuts
2 cups long-grain white rice
2 1/2 tsp cumin powder
1 1/2 tsp cinnamon powder
4 cups chicken broth
1 lemon, for garnish
Salt and pepper, to taste

Directions

Heat oil in a non-stick large saucepan. Fry fish fillets on both sides until golden brown. Put fried fish aside.

Add onion and pine nuts to the saucepan, stir on medium heat for 10 minutes or until a little golden brown.

Add rice, cumin powder, Cinnamon powder. Stir ingredients for 1 minute. Add chicken broth and leave it until it begins to boil.

Place fish fillets gently over the rice. Cover the saucepan and cook over low heat for 25 minutes or until rice is done.

Take out the fish fillets gently, place rice in a serving dish then put the fish beside the rice or over it.

Garnish with fried onion, pine nuts and lemon slices.

Source: Lebanese Recipes

Lebanese biryani rice recipe

Lebanese biryani rice

Preparation time: 60 minutes
Serves: 3
Level: Medium

Ingredients

3 cups rice
300 grams of lamb, minced
1 onion, chopped small
2 tbsp oil
3 tbsp butter
1 tsp meat spices
1/2 tsp of cinnamon powder
1 tsp seven spices
black pepper
1/4 teaspoon sweet spices

Directions

In a saucepan, heat oil and 3 table spoons butter, add onion and stir until golden brown then add meat. Stir well and add spices.

Add washed and rinsed rice to the meat and stir gently.

Add boiled water. Leave it until rice absorbs the water.

Let it cook on low heat for 10 minutes.

Place rice in a serving dish. Garnish with fried almonds and pine nuts.

Serve with biryani sauce.

Source: Lebanese Recipes

Freekeh with chicken recipe

Similar to the popular dish riz a’djaj (poached chicken served on rice), this recipe uses toasted freekeh wheat with its distinctive nutty taste. The wheat is cooked slowly like a risotto with chicken stock, minced meat, spices and onion until it is soft and flavoursome. The dish is then piled high onto a serving platter and served with poached chicken pieces, Syrian truffle (if available), pine nuts and almonds.  

Serves 6
Preparation 20min
Cooking 2hr 15min
Skill level Easy

By
Ayman Abbassi

Ingredients

2 cups freekeh
1 medium free range chicken (about 1.5 kg)
½ brown onion, quartered
3 cinnamon sticks
4 bay leaves
6 cardamom pods
salt
2 tbsp clarified butter (ghee) or olive oil
1 red onion, finely chopped
300 g minced lamb or beef (optional)
1 tsp baharat
butter
½ cup almonds
½ cup pine nuts
4–6 small Syrian truffles, peeled and sliced (optional)
1 tsp ground cinnamon

Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Wash the freekeh and remove any burnt grains or stones.
 
Put the chicken in a pot and cover with water. Add the brown onion, cinnamon sticks, bay leaves, cardamom and 1 teaspoon of salt. Cover with a lid and bring to the boil. Simmer for 30 minutes or until cooked through.
 
Remove the chicken from the pot (leaving a light stock) and set aside until cool enough to handle. 
Remove the skin and break the meat into large pieces, removing the bones.
 
Bring the chicken stock back to a slow simmer. Heat the ghee or olive oil in a large saucepan and add the red onion. Fry until beginning to soften, then add the lamb or beef, if using, and cook until browned. Stir in the freekeh. Add the baharat and 1 heaped teaspoon of salt and stir through. Add 1 litre of hot chicken stock and bring to the boil. Lower the heat, cover and simmer for 40 minutes.
 
Melt a little butter in a large frying pan over medium heat. Add the almonds and cook until lightly toasted. Remove from the pan and repeat with the pine nuts. Remove from the pan and add another knob of butter. When it melts, add the truffles, if using, and coat with butter. Add the chicken pieces, ground cinnamon and 500 ml of hot stock. Bring to the boil, reheating the chicken.
 
Spoon the freekeh onto a large serving plate. Place the chicken and truffles on top and scatter with the nuts.

More from the Hummus Recipes Kitchen:

Baked kibbeh (kibbeh bil sayneeyeh)
Moroccan vegetables with halloumi
Lamb and apricot kofta kebabs 
Spiced koftas with lemon and houmous
Spicy Kofte
Lamb Chops with Tahini Sauce Recipe

Grilled whole snapper with burghul salad (samak mechoui bi salatat burghul) recipe

Photo: samak mechoui bi salatat burghul recipe

Feed the family with crisp-skinned and flaky fleshed snapper grilled to perfection and served with burghul.
Serves: 4 | Preparation: 30min | Cooking: 20min | Skill level: Easy
 
By Chadi Ali 

Ingredients
 
3 garlic cloves, peeled
1 tbsp ground cumin
2 tsp sweet paprika
2 tbsp white vinegar
80 ml (⅓ cup) extra virgin olive oil
1.5 kg snapper, cleaned, flesh scored 3 times on each side
240 g (1½ cups) coarse burghul (see Note)
2 bunches rocket, stems trimmed, chopped
2 tomatoes, chopped
1 small red onion, finely chopped
1 cup flat-leaf parsley leaves
2 small lemons, juiced
2 tsp sumac (see Note) 

Chicken and Rice Recipe

Photo: Chicken and Rice Recipe

Ingredients:

1 (2.7kg) whole chicken, skin removed and cut into pieces
1 medium onion, chopped
2 cinnamon sticks
4 carrots, peeled and cut into large chunks
300ml rapeseed oil
850g long grain rice, rinsed and drained
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
salt to taste
1.2 litres chicken stock
75g almonds, chopped
175ml rapeseed oil, divided
4 tablespoons pine nuts

Lebanese Style Stuffed Eggplant Recipe

Photo:  Lebanese Style Stuffed Eggplant Recipe

Serves6

Active time:40 min
Start to finish:1 3/4 hr

Adopted from Gourmet August 2009

One advantage to being married to a Lebanese man is that the food of his people is fantastic. I’ve never been able to perfectly replicate a single dish my mother-in-law makes until now: mahshi batinjaan, which my husband despises due to a lifelong aversion to eggplant. But ask yourself: How could he possibly resist this dish’s charm? Once you slice through the silky flesh to reveal a fragrantly seasoned lamb and rice stuffing, this deceptively simple one-dish dinner is absolutely luscious and satisfying. (Editors’ note: This recipe is solely the creation of Melissa Roberts and has not been formally tested by the test kitchen.)

Watch the Test Kitchen Challenge video that features this recipe.

6 (5- to 6-inch long) bambino (also called Baby Bell) eggplants (about 6 oz each)
1/2 cup long-grain or jasmine rice
1/4 cup olive oil
3 tablespoons pine nuts
1 large onion, finely chopped
2 garlic cloves, finely chopped
2 cups chicken stock or reduced-sodium chicken broth
1 (14 1/2-oz) can diced tomatoes in juice
3/4 lb ground lamb or beef chuck (not lean)
1 teaspoon ground allspice
1/2 lemon
3 tablespoons chopped flat-lef parsley

Zucchini Béchamel Recipe -how to make Zucchini Béchamel

Zucchini Béchamel Recipe

Cuisine: Lebanese
Category: Red Meat
Serves: 5 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     25 minutes
Cooking time :     45 minutes

Ingredients

10 medium zucchini or 1 kg, cut into round slices

1 tablespoon olive oil

1 medium onion or 150 g, chopped

350 g lean minced beef

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground black pepper

1 medium tomato or 150 g, cut into round slices

for the béchamel sauce:

4 cups skimmed milk or 1 liter

1 sachet MAGGI® Béchamel Mix

¼ cup parmesan cheese or 30 g, grated  

Preparation

Boil zucchini in salty boiling water for 5-6 minutes or until zucchinis become tender. Pour in strainer, cool under water and set it aside in the strainer to be well strained.

Warm the olive oil in a large pan, sauté the onions for 2-3 minutes or until tender. Add minced beef and cook for 4-5 minutes with constant stirring until it is cooked and brown in color. Season with spices. Remove from heat.

In a separate saucepan, mix the skimmed milk with the MAGGI® Béchamel Mix , bring to boil and cook for 2 minutes until the sauce reaches the desired thickness.

Spoon some of the béchamel sauce into the bottom of an oven dish. Arrange half of the zucchini slices add the minced beef mixture on top then arrange the tomato slices and top with the other half of zucchini.

Pour the rest of the béchamel sauce on top of the dish and sprinkle the cheese over the béchamel sauce.

Bake in a 200°C preheated oven for 25-30 minutes or until top becomes golden.

Cooking tips :     Grill tomato from both sides to add a grilled taste and to reduce the tomatoes’ water.  

More Recipes from the Hummus Blog:

Zucchini fritters
Chicken Koftas
Moroccan briouats  
Moroccan lamb pan-fry    
Lemon and oregano lamb kebab
Spicy chicken kebabs
 
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Chicken Koftas Recipe

Photo: Chicken Koftas Recipe

Ingredients (10 persons)

1.80 kg Chicken Breast Mince
30.00 g Knorr Chicken Bouillon Powder
400.00 g Hellmann's Standard Mayonnaise
30.00 g Cumin
130.00 g Onion
25.00 g Coriander
10.00 g Garlic Cloves
100.00 g Lettuce
80.00 g Parsley
510.00 g Small Yellow pepper
120.00 g Breadcrumbs
1.00 kg Small tomatoes
60.00 g Sweet and sour sauce

Preparation

1. Pre heat oven to 180°C, add 100g of onion, Knorr Chicken Bouillon Powder, ground cumin, 2/3 chopped coriander, garlic, and breadcrumbs. Mix well, separate them into small rolls and put them in a tray, bake for 10 minutes in the oven.
2. In a bowl mix Hellman’s Standard Mayonnaise with the rest of the coriander and onions.
3. Cut 5 tomato pieces into halves and put this mixture in each tomato.
4. Cut the remaining tomatoes into small cubes and mix with parsley. Cut the yellow pepper into halves and put this mixture in each.
5. Serve on a plate with lettuce and a small bowl of sweet and sour sauce on the side.

Source: Unilever Food Solutions

More Recipes from the Hummus Blog:

Moroccan briouats
Moroccan lamb pan-fry
Lemon and oregano lamb kebab
Spicy chicken kebabs
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Save and share Chicken Koftas Recipe

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Moroccan lamb pan-fry recipe

Photo: Moroccan lamb pan-fry recipe

INGREDIENTS 11
DIFFICULTY EASY
SERVINGS 4  

Ingredients

1 onion, roughly chopped
Skin of 1/4 preserved lemon (see notes), pith removed
1 garlic clove
2 tsp chermoula spice mix (see notes)
2cm piece ginger, grated
300ml chicken or vegetable stock
2 tbs olive oil
8 thick french-trimmed lamb cutlets
2 tbs honey
1/2 cup green olives
1 tbs chopped coriander  

Method  
 
Step 1
Process onion, lemon, garlic, spice mix and ginger in a food processor with just enough of the stock to make a thick paste.

Step 2
Heat oil in a large non-stick frypan over medium heat. Season lamb and sear for 2-3 minutes each side. Remove. Add paste and remaining stock to pan, bring to a boil, then simmer for 6-8 minutes to reduce. Return lamb to pan with honey and cook for 5 minutes. Add olives to warm. Mix in the coriander. Serve on couscous or rice. 

Notes

Preserved lemons are from gourmet and Middle Eastern shops. Chermoula spice mix is from supermarkets and delis.

delicious. - August 2007 , Page 74
Recipe by Valli Little
Photography by Brett Stevens and Steven Brown  

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Save and share Moroccan lamb pan-fry recipe

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