Creamy Moroccan Chicken Recipe

Try the Moroccan style of cooking creamy chicken.

Ingredients - serves 4

• 750 g chicken thigh fillets, quartered
• 1/4 cup plain flour
• 1 tbsp oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 garlic clove, crushed
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground paprika
• 1/2 tsp ground cinnamon
• 375 mL can CARNATION Light & Creamy Evaporated Milk
• 1/2 cup water
• 1/4 cup sultanas
• cooked couscous, for serving

Preparation

• Coat chicken pieces with flour, shaking off excess. Heat oil in pan, cook chicken until golden brown, remove from pan and keep warm.
• Add onion, carrot and garlic to pan, cook 2 minutes. Stir in excess flour from the chicken with the combined spices, add CARNATION Light & Creamy Evaporated Milk and water, bring to boil stirring.
• Return chicken to pan, add sultanas, simmer for 10 minutes or until chicken is cooked through.

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Moroccan Chickpea and Lentil Soup ٌRecipe

Spicy and delicious Chickpea and Lentil Soup ٌRecipe from the Moroccan kitchen, learn the Moroccan way of cooking tasty food.

Ingredients - serves 6

• 1 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 2.5 cm fresh ginger, finely grated
• 3 tsp ground coriander
• 2 tsp ground cumin
• 1/2 tsp chilli powder
• 1/2 tsp saffron threads, soaked in 2 tbsp boiling water
• 410 g can chopped tomatoes
• 1 tbsp MAGGI Liquid Seasoning, prepared with 1 litre (34 fl oz / 4 cups) water
• 250 grams red lentils, rinsed well
• 1 Ltr water
• 410 g can rinsed and drained chickpeas
• 1/3 cup chopped fresh coriander
• 1/3 cup chopped flat leaf parsley
• low fat yoghurt, for serving

Preparation

• Heat oil in a large, heavy based saucepan over medium heat. Add onion and cook, stirring occasionally for 5 minutes, or until soft.
• Add garlic, ginger, coriander, cumin and chilli. Cook stirring for 1 minute.
• Add saffron with soaking liquid, tomatoes, MAGGI Liquid Seasoning, lentils and water. Bring to the boil then simmer, uncovered, for 30 minutes.
• Add chickpeas and cook a further 10 minutes.
• Remove pan for the heat and stir in coriander and parsley. Serve with a dollop of yoghurt if desired.

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Moroccan Harira Soup Recipe

Tasty and easy Moroccan recipe to prepare harira. In Morocco this Soup is served as an important part of the festivities of Ramadan. It's the traditional soup to break the fast.

Ingredients

• 100g dried chickpeas , soaked overnight and drained
• 100g Puy lentils
• 450g ready-diced lamb , cut into 1cm cubes
• 1 large Spanish onion , finely chopped
• 1 tsp turmeric
• ½ tsp ground cinnamon
• ½ tsp each ground ginger, saffron strands and paprika
• 50g butter
• 100g long grain rice
• 2 tbsp chopped fresh coriander
• 4 tbsp chopped fresh flatleaf parsley
• 4 large ripe tomatoes , skinned, seeded and chopped
• lemon quarters, to serve

Preparation

• Tip the chickpeas and lentils into a large saucepan or flameproof casserole. Add the lamb, onion, turmeric, cinnamon, ginger, saffron strands and paprika, then pour in 1.5 litres/21⁄2 pints water. Season.
• Bring to the boil, skimming all the froth from the surface as the water begins to bubble, then stir in half the butter. Turn down the heat and simmer the soup, covered, for 11⁄2 -2 hours until the chickpeas are tender, adding a little more water from time to time as necessary.
• Towards the end of the cooking time, prepare the rice. Bring 850ml/ 11⁄2 pints water to the boil in a saucepan, shower in the rice, the rest of the butter and salt to taste. Cook until the rice is very tender. Drain, reserving 3tbsp of the liquid.
• To finish, put the reserved rice liquid in a small saucepan. Stir in the coriander, parsley (hold a little back for a garnish if you like) and tomatoes, then simmer for 15 minutes, stirring from time to time. Add to the soup with the rice, and then taste for seasoning. Simmer for 5-10 minutes to thicken slightly. Serve hot, with a lemon quarter for each serving so guests can squeeze over lemon juice to taste.
  

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Iraqi Timmen

Iraqi Timmen is a very famous recipe over all Iraq. It's simply rice with green broad beans. You will notice rich, delicious and special green rice accompanied with cucumber yogurt salad. It's so easy to prepare that you'll want to make it again.

Ingredients:

• 1000g green broad beans, peeled and cut into halved
• 4 cups rice
• 1 cup fresh fennel leaves, chopped
• 4 cups meat broth (or 4 cups of water + 1 chicken stock cubes)
• 1/2 cup corn oil
• Chili pepper and salt for taste

Preparation:

• Place rice in a bowl and soak for 20 minuets.
• Heat corn oil in a deep cooking pot over medium-high heat and sauté green broad beans for 15 minutes stirring well continuously.
• Add fresh fennel and cook for another 15 minutes stirring well continuously.
• Drain rice and add to the pot then add meat broth, chili pepper and salt mixing all together well.
• Rise the heat to high until the water evaporated then reduce the heat to low, cover the pot letting it until Timmen Bagilla is cooked.
• Serve with meat and enjoy!

If you can read Arabic, click here and enjoy some delicious Arabic dishes

Mansaf Recipe - Jordanian Mansaf Recipe

There are different recipes for Jordanian mansaf. This mansaf recipe uses lamb not chicken. Learn how to make authentic Jordanian mansaf, the national dish of jordan. Lamb seasoned with aromatic herbs, sometimes lightly spiced, cooked in yogurt, and served with huge quantities of rice. Feasting on Mansaf is taken seriously, and hours are spent in its preparations.

Mansaf is cooked in jameed (the Arabic word for dried yogurt), which is then mixed with water in a tray to produce a creamy sauce. This is poured into a large stewing pot with chunks of lamb meat. The pot is put over an open fire. As the stew begins to warm, it is stirred to prevent the yoghurt from separating.

Large trays are covered with the doughy flat Arabic bread and dampened with yogurt. On top of this, a layer of rice is heaped. The meat is then piled on top. Almonds, pine-kernels and other nuts may be sprinkled over the dish, which is then ready for serving.

Ingredients:

• 6 pieces jameed (about 1/2 pound)
• 3 quarts plus 2 cups water
• 10 tablespoons clarified unsalted butter
• 4 1/2 pounds lamb shoulder on the bone, cut into approximately 3/4 pound pieces and trimmed of excess fat
• 2 tablespoons all spices
  
• 3 cups long-grain rice, soaked in water to cover for 30 minutes and drained or rinsed well under running water until the water runs clear
• 3 to 4 cups boiling water
• 1 tablespoon salt
• 1/2 cup blanched whole almonds
• 1/2 cup pine nuts
• 2 pieces shrak (Arabic flat thin bread/Saj bread)
  

Preparation:

• Soak the jameed in cold water to cover for 24 to 48 hours.
  
• Drain and melt the jameed in a pot with 1 quart of the soaking water over medium heat. Add the remaining 2 quarts soaking water as it evaporates until the mixture has the consistency of yogurt. This could take up to 2 hours and you should ultimately have about 2 quarts liquid jamīd. Strain the jamīd through a sieve and set it aside. Save three-quarters of the jamīd for the meat and the rest for the rice, which you will cook separately.
• In a large, preferably earthenware casserole, heat 5 tablespoons of the clarified butter over medium heat, then cook the lamb until browned on all sides, about 20 minutes. Remove the meat from the casserole with a slotted spoon and set aside. Pour off all the excess fat and liquid. Return the meat to the casserole with the reserved three-quarters of jamīd, reduce the heat to low, add the remaining 2 cups water, sprinkle on the bahārāt, and cook, uncovered, until the meat is falling off the bone, about 3 hours. Do not use any salt because the jameed is salty, but if you are using the stabilized yogurt, you need to salt the meat to taste. Stir the meat so it is mixed well with the spices and yogurt.
• Meanwhile, prepare the rice. In a heavy flame-proof casserole or pot with a heavy lid, melt 3 tablespoons of the clarified butter over medium-high heat, then cook the rice for 2 minutes, stirring. Pour in 3 cups of the boiling water and the salt, bring to a boil, reduce the heat to low, cover, and cook until the rice is tender and all the liquid is absorbed, about 20 minutes. Do not lift the lid to look at the rice and do not stir the rice as it cooks. After 20 minutes, if the rice is not done, keep adding boiling water in small amounts until the rice has absorbed the additional water and is tender. When the rice is done, stir in the remaining quarter of the jamīd, to make the rice a little watery.
• Meanwhile, melt 1 tablespoon clarified butter in a small skillet and cook, shaking the skillet, until the butter is golden, 2 to 3 minutes. Remove and set the butter aside. Melt the remaining tablespoon clarified butter in the small skillet and cook the almonds until light golden, about 5 minutes, tossing the nuts. Add the pine nuts and cook until they are golden, about another 3 minutes. Set the nuts aside.
• Clean off a serving, dining, or kitchen table with soap and water and then rinse well and dry, unless you are using a very large tray or serving platter. Arrange the marqūq or other bread directly on the table or tray, overlapping them some, and spread some jamīd from the cooked lamb on it so it becomes soft. Strain the meat and place it over the bread, now soft and broken. Spoon the rice over next and put the remaining jamīd sauce from the lamb in a separate bowl with a serving spoon. Sprinkle the pine nuts and almonds over the rice. Pour the reserved 1 tablespoon of melted samna over everything. Gather your guests around the table, hands properly washed, with their right hands closest to the food. Begin eating.

To know more about Jordan visit Discover Jordan

Cucumber and Yogurt Salad recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Cucumber and Yogurt Salad Recipe. Enjoy Middle Eastern salad recipes and learn how to make Cucumber and Yogurt Salad.

The Lebanese way of preparing the Cucumber and Yogurt Salad recipe.

Serves 4

Ingredients

4 c yogurt
1 T dried mint
3 cloves garlic, mashed
½ t salt
2 c diced cucumbers

Preparation

Mix yogurt, mint, garlic and salt together. Add cucumbers.

More Salad Recipes:

Chargrilled vegetable & pita salad with feta & dukkah
Eggplant, capsicum & burghul salad
Spiced Moroccan Salad
Couscous Salad
Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce
Shepherd's Salad

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Cheese Rolls

Try the Lebanese cheese rolls in filo pastry recipe.

Ingredients:

• 1 package of filo
• 4 c cheese either feta or white or a combination of the two.
  

Preparation:

• Cut filo pastry sheets to size you desire to roll. About 3 by 5 inches.
• Fill on top edge, fold sides and then roll. When ready to serve, fry in deep hot oil.
  

Tips: When frying make sure the folded edge goes into the frying pan first to seal the roll.

OR MEAT FILLING, either raw mixture or fried.

Chickpea Fattoush

Add a Middle Eastern touch with this refreshing salad jam-packed with bright vegies, fibre-full chickpeas and crunchy bread crisps.

Preparation Time 15 minutes
Cooking Time 15 minutes

Ingredients (serves 10)

• 2 pieces wholemeal Lebanese bread
• Olive oil spray
• 1 tbs sumac
• 2 tbs fresh lemon juice
• 1 1/2 tbs olive oil
• 1 x 400g can chickpeas, rinsed, drained
• 2 x 250g punnets grape tomatoes, halved
• 2 Lebanese cucumbers, quartered lengthways, thickly sliced
• 2 small red capsicums, deseeded, coarsely chopped
• 6 shallots, ends trimmed, thinly sliced
• 1 cup chopped fresh continental parsley
• 1 cup fresh mint leaves

Preparation:

• Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Spray the bread with olive oil spray and place on the lined tray. Sprinkle with 1/2 teaspoon sumac. Bake in oven, turning once, for 10-12 minutes or until crisp and light golden. Set aside on the tray to cool completely. Break into bite-sized pieces.

• Whisk together the lemon juice and oil in a jug.

• Combine the chickpeas, tomato, cucumber, capsicum, shallot, parsley, mint and remaining sumac in a large bowl.

• Add the dressing to the salad and toss to combine. Season with pepper. Add the bread and toss to combine. Serve.

Notes & tips
Time plan tip: Prepare this recipe to the end of step 1 up to 1 day ahead. Store the bread in an airtight container. Continue to the end of step 3 up to 4 hours ahead. Store the dressing and salad in separate airtight containers in the fridge. Continue from step 4 just before serving.

Source
Australian Good Taste - December 2007, Page 63

Eish Saraya

A mouth watering Middle Eastern/Lebanese dessert recipe "Eish Saraya or Eish Al-Saraya". Its simply phenomenal.

Ingredients for Sugar Syrup

1 cup of sugar
1 tablespoons of orange blossom
1 tablespoon of rose water
1 tablespoon of lemon juice
1 cup of water

Ingredients for Custard

1 litre of milk
¼ (200 grams) tin of condensed milk
300 ml of cream
2 tablespoons of Rose water
2 tablespoons orange blossom
6 tablespoons cornflour
1 packed of toasted bread/rusks (about 20 small rusk’s - enough to line the dish you will be setting the dessert in)
¼ cup crushed pistachios

Preparation

Place toasted bread evenly in a square dish.

Then make the syrup- mix sugar, water, lemon together and place over medium heat. Once hot and sugar has melted, mix the orange blossom and rose water into the syrup. Now pour the hot syrup over the toast so that it soaks it in. Set Aside.

Mix together milk, cream, condensed milk and corn flour for the custard in a saucepan and place over medium heat.

Keep stirring until thick; once the custard has thickened add rose water and orange blossom.

Stir for a little more while and when the custard has reached a “THICK” pouring consistency, pour over the toast.

Once it reaches room temperature, cover with the dish and place in the refrigerator for cooling; a minimum of 4 hours.

Before serving, sprinkle with chopped pistachios – Absolutely Delicious!!

Source archana's kitchen

Katayef Bi Kashta

Very special and easy Arabic dessert dish. Katayef Bi Kashta (Pancakes with Cream) . If you love Pancakes this dessert is sure to put a smile on your face.

Ingredients:

• 3 cups atter (syrup)
• 1lb (1/2 kg) small Katayef store-bought
• 1lb (1/2 kg) kashta (homemade cream)
• 1/2 cup crystallized flowers store-bought
• 30 pancakes (depends on No. of People
  

Preparation:

• Fill each pancake with a tablespoon of Kashta.
• Pinch the edges together only half way, forming a cone-like shape.
• Garnish each pancake with a little amount of crystallized flowers.
• Arrange in a large serving dish.
• Serve with the atter (Syrup).
  

To prepare Atter (Syrup):

• 1 1/2 cups water
• 1 cup white sugar
• 1 teaspoon fresh lemon juice
  

Make a syrup by stirring the water, sugar, and lemon juice together in a saucepan over medium heat until thick; set aside to cool.

Laban Immo

Laban Immo is meat cooked with yogurt served with rice. It is an Arabic dish famous in Lebanon and Syria.

Ingredients:

2 tablespoons oil
4 onions, sliced
500g lamb neck fillet cut into cubes
Pinch of mixed spices
2 cups water
2 MAGGI Chicken Stock cubes
5 cups yoghurt
1 egg, beaten
2 tablespoons cornflower mixed with 2 tbsp. water
1 tablespoons butter
2 cloves of garlic, crushed
1 teaspoons dried mint
2 tablespoons oil

Preparation:

1 Heat oil in saucepan. Add onion, and fry till soft.

2 Add meat and spices, fry for few minutes, then add the water and MAGGI Chicken Stock cubes.

3 Bring to the boil, lower the heat, cover and simmer for 1 hour or till the meat is tender.

4 Place yoghurt in a big saucepan and mix with egg and cornflower. Bring to the boil, (stirring all the time) and lower the heat.

5 Add the cooked meat, with its sauce, to the yoghurt and simmer for 10 minutes.

6 Meanwhile, heat the butter in a pan, add garlic and mint, fry for 1 minute, and then pour over the yoghurt and meat mixture. Serve with rice.

Sayadieh

Sayadieh (Fish with Rice) is a delicious and robust lebanese, Syrian, Egyptian, Palestinian, and Jordanian style fish dish. Any firm, white fish, such as haddock or cod, can be used in this recipe.

Ingredients:

• 2 tbsp. oil, for deep-frying
• 2 tbsp. pine nuts
• 3 onions, sliced
• 2 cups American rice, rinsed
• 1/2 tsp. turmeric
• 1/4 tsp. mixed spices
• Salt and pepper to taste
• 2 MAGGI Chicken Stock cubes(dissolved in 3 cups of hot water)
• 4 white fish fillets (Cod or Haddock)
• 3 tbsp. seasoned flour to coat the fish
  

Preparation:

1. Heat the oil in a deep pan and fry the pine nuts till brown. Remove nuts from the oil and keep aside.
2. Add the onions to the same pan and fry till brown.
3. Add the rice, turmeric, spices, salt and pepper and stir till the rice is well-coated with oil.
4. Add the MAGGI Chicken Stock, boil and then lower the heat. Cover the pan and simmer for 20 minutes.
5. Meanwhile, coat the fish with the seasoned flour and deep fry.
6. When the rice is cooked, add the pine nuts and stir gently.
7. Empty the rice in a flat dish, and arrange the fish on top. Serve with mixed salad and Tarator (Tahini sauce).

Egyptian Katayef

Katayef was traditionally prepared by street vendors as well as households in the Levant and more recently has spread to Egypt. Qatayef is the general name of the dessert as a whole, but more specifically, the its batter. The result of the batter being poured into a round hot plate appears similar to pancakes, except only one side is cooked, then folded. The pastry is filled with either unsalted goat cheese or ground walnuts and cinnamon. It is then baked and served with a hot sugar-water syrup or sometimes honey.

Ingredients:

• 1 1/2 cups water
• 1 cup white sugar
• 1 teaspoon fresh lemon juice
  

• 1 (8 ounce) container ricotta cheese
• 1 teaspoon cornstarch
  

• 2 1/2 cups all-purpose flour
• 1 1/2 (.25 ounce) envelopes active dry yeast
• 3 cups water
  

• 3 cups oil for frying

Preparation:

1. Make a syrup by stirring the water, sugar, and lemon juice together in a saucepan over medium heat until thick; set aside to cool.
2. Make a filling by combining the ricotta cheese and cornstarch in a small bowl; set aside.
3. Make the dough by mixing together the flour and the yeast. Stir the water into the flour mixture 1 cup at a time, whisking to remove any lumps, until the mixture reaches a pourable consistency; allow to rest 1 hour.
4. Heat a skillet over medium heat. Ladle 2 to 3 ounces of batter at a time into the center of the skillet into a round shape. Each katayef shell is finished when the top is dry and the bottom is slightly browned.
5. Fill each shell with an equal portion of the cheese mixture. Fold one end of the shell over the cheese mixture and seal into a semi-circle shape by pinching along the edges.
6. Heat the frying oil in a small saucepan over medium heat. Fry the katayef in the oil until crispy and lightly browned; immerse in the syrup to coat.
   
7. Serve immediately.

Day life during Ramadan - Preparing Katayef

Katayef Recipe Video...

Kibbe

Fried Kibbe Recipe

Brown pine nuts in butter on medium heat until light brown. Set aside. Saute meat until brown. Add onions, salt, and spices and stir until mixture is tender. Remove from fire. Add sauteed pine nuts. Stuffing is now ready to use with the following Kibbe recipe.

Cut raw kibbe into walnut sized balls. Make a hole inside ball by pression one finger in Kibbe balls. Stuff each with 2 teaspoons stuffing and gently smooth over the open end to close it. Form the balls into an egg shape. Fry in hot deep oil for 5 to 10 minutes or until golden brown on all sides.

Makes approx 20 kibbe.

For the kibbe:
2 cups burghul
500g minced lamb
1 medium onion finely chopped
1 tsp mixed spices
1 tsp mixed herbs
1 tsp cumin powder
A pinch of chilli
1/2 glass water

For the filling:
200g minced lamb
1 tbs olive oil
1 medium onion finely chopped
1 tbs pine nuts
1 tsp mixed spices
Salt & pepper
To make the kibbe: Place burghul in bowl, cover with cold water and stand for 15 mins. Drain burghul and squeeze in hands to soften. Place the lamb in food processor and mince to fine paste. Add the remainder of the ingredients (adding water a little at a time) to the blender and mix. Remove and keep aside.

To prepare the filling: Heat oil in pan, add onions and cook till soft. Add nuts, cook until lightly browned. Add lamb and spices, cook, stirring until lamb is browned.

Shape 1/4 cups of kibbe into balls using damp hands. Hollow out the centres using thumb, and place a rounded teaspoon (or more) of filling inside. Shape kibbeh into ovals. Now deep-fry the kibbe in hot oil (in batches) until browned all over and cooked through. Drain on absorbent paper.

Serve with mezze.


Baked Kibbe Recipe

Brush a medium sized baking dish with olive oil. Press a little less than half of the raw kibbe mixture onto the base of the dish, smoothing it with wet hands. Top with stuffing for kibbeh mixture spreading it evenly. Carefully press out the remaining raw kibbeh mixture evenly so that it stays in place. Smooth top.

Run a knife blade around edge of dish, then cut into diamond shapes. Press a pine nut into each diamond if desired. Pour melted butter ghee mixed with 2 tablespoons cold water over top, making sure some runs down between sides of dish and kibbeh.

Serves 4 - 6

For the kibbe:
2 cups burghul
500g minced lamb
1 medium onion finely chopped
1 tsp mixed spices
1 tsp mixed herbs
1 tsp cumin powder
A pinch of chilli
1/2 glass water

For the filling:
200g minced lamb
1 tbs olive oil
1 medium onion finely chopped
1 tbs pine nuts
1 tsp mixed spices
Salt & pepper

Divide the kibbe into 2 equal portion. Flatten one portion on an oiled medium sized oven tray. Spread all the filling on top. Flatten the other portion of kibbe using wet hands and layer on top of the filling. Shape into diamond shapes using sharp knife. Drizzle 1/4 cup of olive oil with some small lumps of butter (equivelant in total to 1 tbs) over the top. Place in middle shelf of oven and bake on moderate heat for 40 - 50 minutes or until the top browns. Drain excess oil (optional).

Serve hot with salad.


Raw Kibbe Recipe

Remove all fat from meat and cut into cubes. Grind the meat finely twice. Grind onions once. Mix with ground meat and grind once more. Wash burghol and drain by cupping hands and squeezing out all water. Mix with meat and onion mixture and salt and pepper. Grind or knead mixture twice, adding water little by little until you get the kibbe dough soft and smooth. Cover with olive oil and serve with warm pita bread. If desired garnish with sauteed pine nuts.

Serves 4 - 6

1 cup burghul (crushed wheat)

(Lamb mixture)

1/2 kg lamb leg fillet

1/2 red chilli

1/4 medium red pepper, sliced

a pinch of salt

(Burghul mixture)

1/2 cup burghul

1 small onion, sliced

1/2 tsp. mixed spices

a pinch of cinnamon

Salt and pepper

1/2 tsp. ground cumin

1/4 tsp. dry basil

1/4 tsp. dry marjoram

1/2 red chilli

1/4 medium red pepper, sliced

Place the meat mixture in a food processor, and blend until you get a smooth paste. Remove the meat from the processor, and store in the fridge. Place the burghul mixture in the food processor, and blend very well to produce a fine texture. Place one cup of burghul in a medium bowl. Using cold water, wet the burghul and knead with your hands, until soft to touch. Then add the meat and burghul mixture to the bowl. Mix with your hands, adding more cold water if necessary, until it binds together. Put on a serving plate garnished with mint leaves, and drizzle with olive oil. Serve with warm pitta bread, spring onions an