Meat and Yoghurt Stew with Cauliflower Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Meat and Yoghurt Stew with Cauliflower Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Meat and Yoghurt Stew with Cauliflower.

Cuisine: Oriental - Levant
Serves: 6 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     20 minutes
Cooking time :     1 hour

Ingredients

½ kg lean lamb shanks, cut into small cubes

2½ cups water or 625 ml

1 cinnamon stick

½ teaspoon sweet pepper

2 cubes MAGGI® Chicken Less Salt Bouillon

1 large onion or 200 g, sliced

4 cups low fat yoghurt or 1 kg

1½ tablespoons corn flour

500 g cauliflower, cut into small florets

2 cloves garlic, crushed

1 tablespoon pine seeds or 10 g, toasted

Preparation

Place lamb and water in a pot. Bring to boil and skim froth as it appears.

Add cinnamon stick, sweet pepper, MAGGI® Chicken Less Salt Bouillon cube and onions. Cover and simmer for 1 hour or until meat is tender. Meat stock should be around 1 cup. Add more water if needed.

Combine yoghurt and corn flour and stir into the meat mixture, bring to boil under constant stirring. Simmer over low heat for 2-3 minutes.

Add cauliflower and simmer for another 8-10 minutes or until cauliflower florets are cooked. Stir in garlic and toasted pine seeds.

Serve with cooked rice.

Nutritional Information

Energy :     287.00 Kcal
Protein :     28.00 g
Carbohydrate :     23.00 g
Fats :     9.10 g

Recipe by Nestle Family

More Middle Eastern Food Recipes:

Okra and Meat Stew
Middle-East Style Stew/Soup
Couscous with Lamb Stew
Saudi Okra and Meat Stew
Lebanese Lamb and Bean Stew
Syrian Style Chicken Stew

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Moroccan Meatballs with Eggs Recipe

Photo: Moroccan Meatballs with Eggs Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Moroccan Meatballs with Eggs Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Moroccan Meatballs with Eggs.

Total Time:    2 hr 0 min
Prep    20 min
Inactive    1 hr 0 min
Cook    40 min

Yield:    4 servings
Level:    Easy

Notes

This dish was my husband John's favorite by far on our trip to Morocco. He ate 34 mini meatballs in one tagine the first night he ordered it. You may omit the eggs but it is traditionally served with the eggs soft poached for mixing in as you eat. John added couscous to his, or flat bread is also a fine accompaniment, but the dish can easily stand-alone and it is a stand out.

Ras el Hanout means head of the shop and is a spice mix that can be found on-line and in many larger markets. It may contain as many as 100 spices and as few as 10. I make a base substitute from spices I have on hand in my own pantry. I make batches of about 1/3 cup then I can keep on hand for several recipes before I need to make more.

Ingredients

Spice Blend:

1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon turmeric
1 tablespoon paprika
1 1/2 teaspoons freshly grated nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground allspice
1 teaspoon cayenne pepper
1/2 teaspoon ground cloves

Meatballs and Eggs:

1 pound ground lamb or beef
2 slices good quality stale bread, crusts removed, processed into fresh bread crumbs
5 eggs, 1 for meatballs, 4 for poaching and serving, optional
1 medium onion, 1/4 onion grated and juiced, 3/4 onion, chopped
4 large cloves garlic, 2 minced or pasted, 2 sliced
1 small handful fresh mint leaves, leaves picked and finely chopped
Pinch ground cinnamon
Few grates nutmeg
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for liberal drizzling
1 small zucchini, sliced on an angle or chopped
1 (28-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 tablespoon honey
1 tablespoon Spice Blend or Ras el hanout
1 (14-ounce) can chickpeas
A handful cilantro, leaves picked and chopped
Serving suggestion: Whole wheat couscous or buttered warm flatbread.

Cook's Note: 1 egg only is required for meatballs; the 4 additional eggs are to poach in sauce before serving which is optional.

To make the spice blend: Combine the cumin, coriander, turmeric, paprika, nutmeg cinnamon , cardamom, allspice, cayenne pepper, and ground cloves and store in an airtight container away from heat for up to several months.

Preheat the oven to 350 degrees F.

Arrange a wire cooling rack over a large baking sheet and place near a large mixing bowl. Place a bowl of warm water nearby.

In the large mixing bowl, combine the meat, bread crumbs, 1 egg lightly beaten, 2 to 3 tablespoons grated onion and juice, 2 cloves minced garlic, mint, cinnamon, nutmeg, salt, pepper, and a liberal drizzle of extra-virgin olive oil, about 2 tablespoons. Roll the meat into walnut-size balls with dampened hands (use the bowl of warm water) and arrange the meatballs on the wire rack set over baking tray. Roast the meatballs until cooked through, 20 to 25 minutes.

Meanwhile, heat more extra-virgin olive oil, a turn of the pan, in a Dutch oven over medium to medium-high heat. Add the chopped onion to the pan with the sliced garlic, and zucchini. Cook 7 to 8 minutes, then add the diced tomatoes, tomato sauce, honey, and spice blend, and bring to a bubble. Drain the chickpeas and stir into the sauce. Remove the meatballs from the oven and slide into the sauce. Cool completely and store for make-ahead meal.

To serve, reheat the meatballs in the sauce. Use about 1 cup water to loosen up the sauce, if necessary. Make 4 wells in the sauce and drop in the 4 freshly cracked eggs. Cover the pot and simmer to poach to desired doneness. Scoop the meal into shallow bowls and stir the egg into the meatballs and sauce as you eat.

Cook's Note: This dish is great as-is or serve with whole wheat couscous, prepared to package directions, or flatbread warmed then brushed with melted butter

Recipe courtesy Rachael Ray
Show: Food Network Specials Episode: Cooking Channel: Rachael's Week in a Day (Stew On This)

More recipes from the hummus blog:

Tunisian Fish Tagine
Tagine of Lamb Stracotto with Spring Onions
Lamb, Olive and Caramelised Onion Tagine
Chicken, sweet potato and grape tajine
Chicken Fatteh Recipe
Chicken Frike Stew

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Tunisian Fish Tagine Recipe

Photo:Tunisian Fish Tagine Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Tunisian Fish Tagine Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Tunisian Fish Tagine.

Total Time:    1 hr 0 min
Prep    10 min
Cook    50 min

Yield:    serves 4

Ingredients

4 teaspoons cumin seeds
2 fresh red chiles
5 tablespoons olive oil
700 g (1 lb 6 oz) potatoes, peeled and cut into 1 cm (1/2") cubes
1 1/2 teaspoons tumeric
2 medium onions, sliced into thin rings
1 stalk celery, finely chopped
4 Kaffir lime leaves, optional
2 teaspoons paprika
a pinch of saffron threads infused in 1 1/2 tablespoons warm water
4 x 150-170 g (5-6 oz) fish steaks, cod or hapuku
salt and pepper
2 x 400 g (14 oz) cans Italian tomatoes, pureed and sieved (about 2 cups)
large handful of cilantro to garnish

Directions

Toast the cumin seeds in a dry pan for 2-3 minutes over low heat. Grind to a powder in a mortar and pestle or in a spice grinder and set aside.

Seed the chilies and cut into julienne strips.

Place half of the olive oil in one large frypan and half in a nonstick pan with a lid. Put the potato into the nonstick pan. Add the tumeric and fry, tossing and turning the potatoes.

At the same time in the other pan, fry the onion and celery, stirring occasionally. When the onion begins to soften, add the garlic, lime leaves, chiles, cumin, paprika and saffron. Cook for a further 2-3 minutes, then season lightly with salt and pepper and turn off the heat. Leave in the pan while the potatoes finish cooking.

As soon as the potatoes are cooked, season the fish steaks with salt and pepper and put them on top of the potatoes. Spoon the onion mixture over and around the steaks and pour over the tomatoes. Bring to boil over a medium-high heat, immediately lower it and cover. Cook gently for 7-10 minutes or until the fish is just cooked. Taste and season.

Serve in large warmed bowl, sprinkled with cilantro.

Recipe courtesy Everyday Epicurean by Catherine Bell (Ten Speed Press, 2000); Photograph by Kieran Scott

More recipes from the hummus blog:

Tagine of Lamb Stracotto with Spring Onions
Lamb, Olive and Caramelised Onion Tagine
Chicken, sweet potato and grape tajine
Chicken Fatteh Recipe
Chicken Frike Stew
Artichoke Gratin with Minced Lamb

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Tagine of Lamb Stracotto with Spring Onions Recipe

Photo: Tagine of Lamb Stracotto with Spring Onions Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Tagine of Lamb Stracotto with Spring Onions Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Tagine of Lamb Stracotto with Spring Onions.

Total Time:    2 hr 50 min
Prep    20 min
Inactive    1 hr 0 min
Cook    1 hr 30 min

Yield:    8 to 10 servings
Level:    Intermediate

Ingredients

Marinade:

3 pounds lamb shoulder, cut into 1 1/2-inch cubes
4 tablespoons fresh rosemary leaves, chopped fine
15 peeled garlic cloves, lightly crushed
6 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar

Tagine:

2 1/4 pounds Yukon gold creamer potatoes (small), halved
1 1/2 pounds medium-sized carrots peeled and cut into 1-inch pieces
1/4 cup olive oil
1/2 cup all-purpose flour
1 1/2 cups red wine
7 1/2 cups chicken stock (if using canned use low sodium)
2 sprigs fresh rosemary, about 3-inches long
2 cups spring onions, root and stem trimmed
2 tablespoons Italian parsley leaves, chopped fine
1 tablespoon lemon zest
Salt and freshly ground black pepper

Directions

Preheat oven to 325 degrees F.

Toss the lamb with the rosemary, garlic, oil, and the vinegar and let marinate in the refrigerator for 1 hour.

While the lamb is marinating, blanch the potatoes and carrots. In well-salted boiling water cook the potatoes for 5 or 6 minutes then transfer with a skimmer to a platter or sheet tray. Cook the carrots for 2 or 3 minutes and reserve with the potatoes.

Heat the olive oil in a large saute pan on medium-high heat until the oil begins to smoke. While the oil is heating, remove the lamb from the marinade and season with salt and pepper. Sprinkle the lamb with the flour and toss to coat. Shake excess flour from the meat and add half to the pan in a single layer so as to sear the meat on all sides, about 2 minutes on each side. Remove to a plate. Repeat with remaining lamb.

Carefully place the potatoes and carrots in the pan used for the lamb. (The olive oil will have lots of flavor from the lamb.) Season with salt and pepper and saute until lightly caramelized, about 4 minutes. Stir from time to time and regulate the heat so the vegetables do not caramelize too much on one side. Transfer to a platter or large plate so that they can be spread out in a single layer.

Pour off and discard the residual oil in the pan. With the pan still on medium heat, deglaze with the wine and reduce by half then add the stock. Bring to a simmer and reduce again by half. Add the seared lamb to the pan and gently toss to incorporate with the pan sauce. Adjust seasoning with salt and pepper, to taste.

In a Dutch oven or large, deep baking dish, add the lamb, wine and broth mixture and rosemary. Cover then place in the pre-heated oven for 45 minutes.

Add the potatoes, carrots and spring onions to the stew. Mix carefully to incorporate. Add a little stock or water, if necessary, to keep the stew moistened. Continue to cook in the oven, covered, until the meat and vegetables are tender, about 10 more minutes.

Stir in the parsley and lemon zest. Taste and add salt and fresh ground pepper if needed. Serve directly from the baking dish.

Recipe courtesy Michael Chiarello
Show: Easy Entertaining with Michael Chiarello Episode: Marrakech Nights

More recipes from the hummus blog:

Lamb, Olive and Caramelised Onion Tagine
Chicken, sweet potato and grape tajine
Chicken Fatteh Recipe
Chicken Frike Stew
Artichoke Gratin with Minced Lamb
Chicken Artichoke Stew

Save and share Tagine of Lamb Stracotto with Spring Onions recipe 

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Lamb, Olive and Caramelised Onion Tagine Recipe

Photo: Lamb, Olive and Caramelised Onion Tagine Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Lamb, Olive and Caramelised Onion Tagine Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lamb, Olive and Caramelised Onion Tagine.

Total Time: 2 hr 10 min
Prep    10 min
Cook    2 hr 0 min

Yield:    6 to 8 servings
Level:    Easy

Nearly all stews start with chopped onion. This is the lazy person's version, which uses some caramelized onion out of a jar instead (though if you've made some of your own onion mush, do use that). And I add to the desirable idleness by not even searing the meat. I just tip everything into a big pan and let it do its own sweet thing without any interference from me. I don't actually cook this in a tagine - though often serve it in one - but ever since someone told me that in Morocco most tagines are made in pressure cookers, I have felt unembarrassed by calling something cooked in a pan a tagine. And by all means use a pressure cooker if you're that way inclined. I've tried them, but always return to pots and pans that don't hiss at me. I prefer to cook this in a low oven rather than on the stove, but a licking simmer would do as well. Like all stews, it benefits by being cooked in advance, so it makes sense to cook this on a day when you've got time, and eat it - reheating it on the stove, all of it, or in batches as suits - when you're in more of a hurry. The quickest, and most suitable, accompaniment is a bowl of couscous, pale and plain or studded with a can or two of chickpeas.

Ingredients

2 1/4 pounds diced leg of lamb
1 head garlic, separated into cloves
12 ounces pitted black olives in brine, 5 ounces drained weight to give 1 1/4 cups
1/2 cup caramelized onions from a jar
4 tablespoons capers
2 teaspoons ground cumin
2 teaspoons ground ginger
1 bottle red wine

Directions

Preheat the oven to 150C/300 degrees F.

Put all of the ingredients into a casserole or heavy based pan, pouring in the wine last and giving everything a good stir.

Bring the pan to a boil, then clamp on the lid and put into the oven for 2 hours or until the lamb is very tender.

Recipe courtesy Nigella Lawson
(Copyright 2007, Nigella Express, Hyperion, All Rights Reserved)
Show: Nigella ExpressEpisode: Quick Quick Slow


More recipes from the hummus blog:

Chicken, sweet potato and grape tajine
Chicken Fatteh Recipe
Chicken Frike Stew
Artichoke Gratin with Minced Lamb
Chicken Artichoke Stew
Shish Barak with Yoghurt

Save and share Lamb, Olive and Caramelised Onion Tagine recipe 

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Falafel and hummus on pita bread recipe

Photo: Falafel and hummus on pita bread recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Falafel and hummus on pita bread Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Falafel and hummus on pita bread.

Pick up a few simple ingredients and throw together this traditional Middle Eastern fare in minutes.

Cooking Time 25 minutes

Ingredients (serves 4) 

1 x 200g pkt falafel mix
60ml (1/4 cup) olive oil
4 rounds Greek pita bread (Buttercup brand)
1 large green zucchini, ends trimmed, coarsely grated
1 x 200g punnet grape tomatoes, halved
1 x 250g container hummus
1/3 cup loosely packed fresh continental parsley leaves

Method 

Make up the falafel mix following packet directions. Divide falafel mixture into 8 equal portions and shape into 5cm patties. Heat 2 tbs of the oil in a large non-stick frying pan over high heat. Add the patties and cook for 4-5 minutes each side or until golden. Transfer patties to a plate and cover with foil to keep warm.

Heat the remaining oil in the frying pan over high heat. Add the pita bread and cook for 1 minute each side or until golden brown. Place pita bread on serving plates. Top with zucchini, tomato and falafel. Top with a dollop of hummus and sprinkle with parsley leaves.

Notes 

Leftovers: Brush the pita bread with garlic oil and grill on the barbecue.

Source
Good Taste - February 2004, Page 71
Recipe by Jane Charlton
 
More Middle Eastern Recipes: 

Hummus, cheese and tabouli pockets 
Roast beetroot hummus 
Beetroot dip
Mezze plate
Kibbeh bel-saniyyeh (Kibbeh pie)
Cracked Wheat Croquette

Save and share Falafel and hummus on pita bread recipe 

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Hummus, cheese and tabouli pockets recipe

Photo: Hummus, cheese and tabouli pockets recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Hummus, cheese and tabouli pockets Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Hummus, cheese and tabouli pockets.

Ingredients (serves 1) 

1 wholemeal pita bread
2 tbs hummus
1/4 cup coarsely grated cheddar
1/2 cup bought tabouli

Method 

Cut pita bread in half crossways. Open each half to form a pocket. Fill each pita pocket with hummus, cheddar and tabouli.

Source
Good Taste - February 2009, Page 54
Recipe by Chrissy Freer
 
More Middle Eastern Recipes:  

Roast beetroot hummus 
Beetroot dip
Mezze plate
Kibbeh bel-saniyyeh (Kibbeh pie)
Cracked Wheat Croquette
Middle Eastern Chicken Shawarma

Save and share Hummus, cheese and tabouli pockets recipe

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Roast beetroot hummus recipe

Photo: Roast beetroot hummus recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Roast beetroot hummus Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Roast beetroot hummus.

Preparation Time 20 minutes
Makes 950g (about 4 cups)

Ingredients (serves 8)

1 825g can whole baby beets, drained, chopped
2 400g cans chickpeas, rinsed, drained
100ml olive oil
75g (1/4 cup) tahini (sesame paste)
3 garlic cloves, crushed
1 tbs ground cumin
Salt & freshly ground black pepper

Method

Place half the beetroot and chickpeas in the bowl of a food processor and process, scraping down the side of the bowl with a spatula when necessary, until finely chopped. Add the remaining beetroot and chickpeas and process until combined.

Add the oil, tahini, garlic and cumin, and process, scraping down the side of the bowl with a spatula when necessary, until the mixture forms a paste. Taste and season with salt and pepper.

Notes

This is great with grilled chicken. Transport in an airtight container.

Source
Good Taste - December 2001, Page 50
Recipe by Amanda Kelly & Kerrie Mullins

More Middle Eastern Recipes:

Beetroot dip
Mezze plate
Kibbeh bel-saniyyeh (Kibbeh pie)
Cracked Wheat Croquette
Middle Eastern Chicken Shawarma
Spicy Chicken Shawarma Salad

Save and share Roast beetroot hummus recipe

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Date Muffins Recipe

Photo: Date Muffins Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Date Muffins Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Date Muffins.

Serves: 12 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     20 minutes
Cooking time :     30 minutes

Ingredients

350 g plain flour

200 g sugar

1½ teaspoons salt

1 teaspoon ground cinnamon

3 teaspoons baking powder

3 eggs

1½ cups butter or 300 g, melted

1 tin NESTLÉ® Sweetened Condensed Milk or 397 g

1¼ cups milk or 300 ml, liquid

1 teaspoon almond essence

250 g dried dates, chopped and tossed with 1 teaspoon plain flour

30 g roasted almonds, sliced

Preparation

In a bowl, stir together flour, sugar, salt, cinnamon and baking powder.

In another bowl combine eggs, melted butter, NESTLÉ® Sweetened Condensed Milk , milk, almond essence and stir well. Add all at once to the flour mixture.

Carefully stir in the chopped dates and the almonds to the mixture.

Fill the mixture into a greased medium muffin tins and bake at 175°C for 25 to 30 minutes or until a skewer inserted comes out clean.

Nutritional Information:

Energy :     566.00 Kcal
Protein :     9.10 g
Carbohydrate :     75.00 g
Fats :     27.00 g 

From Nestle Family 

More recipes from the hummus blog:  

Maakroun Recipe
Low Fat Mohallabiah 
Arabic fried macroons 
Balah Elsham
Stuffed Brown Bread Cups
Cookies Filled with Fig, Dates and Apricot  

Save and share Date Muffins recipe 

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Maakroun Recipe

Photo: Maakroun Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Maakroun Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Maakroun.

Serves: 25 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     40 minutes
Cooking time :     25 minutes

Ingredients

9½ cups fine semolina or 1400 g

6 cups plain flour or 800 g

½ cup vegetable oil or 140 ml

¾ cup ghee or 140 g

2½ tablespoons anise powder

2½ teaspoons ground mahlab

3 cups water

1½ tablespoons yeast

1 tin NESTLÉ® Sweetened Condensed Milk or 397 g

3 cups vegetable oil, for deep frying

1 liter sugar syrup

Preparation

Combine all the ingredients together to make dough (except the sugar syrup and the oil which is for frying). Keep aside for 20 minutes.

Make small balls with the dough; roll each ball with your hand over the back of a strainer to make a pattern. You may use anything else to create different pattern designs.

Deep fry on medium heat until golden brown in color.

Dip in the hot sugar syrup for 2-5 minutes. Serve cold.

Nutritional Information:

Energy :     578.00 Kcal
Protein :     13.00 g
Carbohydrate :     100.00 g
Fats :     14.00 g

From Nestle Family 

More recipes from the hummus blog:   

Low Fat Mohallabiah 
Arabic fried macroons 
Balah Elsham
Stuffed Brown Bread Cups
Cookies Filled with Fig, Dates and Apricot
Honey Cookies with Walnuts  

Save and Share Maakroun Recipe

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Low Fat Mohallabiah Recipe - How to Make Mohallabiah

Photo: Low Fat Mohallabiah Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Low Fat  Mohallabiah Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Low Fat Mohallabiah. 

Serves: 10 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     10 minutes
Cooking time :     10 minutes

Ingredients

2 tins nestlé fat free sweetened condensed milk or 405 g

5½ cups water or 1375 ml

¾ cup rice powder or 105 g

1½ teaspoon vanilla powder

½ teaspoon rose water

½ teaspoon blossom water

½ cup pistachio nut or 50 g, grated

Preparation

In a casserole, bring to boil NESTLÉ Fat Free Sweetened Condensed Milk with 4 cups of water. In another bowl, dissolve the remaining water with the rice powder and vanilla powder.

Slowly pour the rice mixture over the hot milk constantly stirring and cook on low heat for 5 minutes or until the mixture thickens. Add the rose and blossom water and mix well.

Pour the mixture into small bowls, and garnish with the grated pistachio.

Nutritional Information:

Energy :     292.00 Kcal
Protein :     8.40 g
Carbohydrate :     59.00 g
Fats :     2.50 g 


More recipes from the hummus blog: 

Arabic fried macroons 
Balah Elsham
Stuffed Brown Bread Cups
Cookies Filled with Fig, Dates and Apricot
Honey Cookies with Walnuts
Firm Yogurt with Honey

Save and share Low Fat Mohallabiah Recipe

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Stuffed Potato with Tomato Sauce Recipe - How to Make Stuffed Potato with Tomato Sauce

Photo: Stuffed Potato with Tomato Sauce Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Stuffed Potato with Tomato Sauce Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Stuffed Potato with Tomato Sauce.

Serves: 6 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     30 minutes
Cooking time :     45 minutes

Ingredients

1½ kg potatoes, small and round

2 cups oil for deep frying

2 tablespoons vegetable oil

2 medium onions or 250 g, chopped

750 g minced beef

½ teaspoon salt

¼ teaspoon ground black pepper

½ teaspoon seven spices, ground

2 tablespoons pine seeds, toasted

for the sauce:

2 tablespoons olive oil

2 cloves garlic, crushed

3 medium tomatoes or 450 g, peeled and coarsely chopped

2 tablespoons tomato paste

2 cubes MAGGI® Chicken Bouillon

¼ tablespoon ground black pepper

2 cups water or 500 ml

Preparation

Peel the potatoes and cut little from both bottom sides to have a flat base then hollow their center and fry in hot deep oil until it’s golden in color and half way cooked. Set aside on kitchen tissues to absorb excess oil.

Meanwhile, heat the vegetables oil in a frying pan; add onions and sauté for 3 minutes or until it’s tender. Add minced meat and stir until meat is cooked. Season with salt and spices. Add the toasted pine seeds. Stir and remove from heat.

Stuff the fried potatoes with the meat mixture and set aside.

To make the sauce: warm olive oil in a medium saucepan and sauté garlic until fragrant then add tomatoes and stir for 5 minutes. Add tomato paste, MAGGI® Chicken Bouillon cubes, black pepper and water. Bring to boil and simmer for 10 minutes over a low heat.

Pour the tomato sauce in an oven-proof platter.

Arrange the stuffed potatoes in the platter over the tomato sauce.

Cover with aluminum foil and bake in a preheated oven of 200°C temperature for 40 minutes or until potatoes are cooked.

Nutritional information:

Energy :     647.00 Kcal
Protein :     42.00 g
Carbohydrate :     49.00 g
Fats :     37.00 g 

Source: nestle Family

More Middle Eastern Food Recipes:

Stuffed Baby Zucchini with Tomato Sauce
Lamb Stuffed Cabbage Rolls
Stuffed Baby Zucchini and Vine Leaves with Lamb Chops
Stuffed Tomato with Frike
Stuffed Baby Zucchini and Eggplant with Beef Shanks
Middle Eastern stuffed roast chicken

Save and Share Stuffed Potato with Tomato Sauce recipe

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Okra and Meat Stew Recipe - How to Make Okra and Meat Stew

Photo: Okra and Meat Stew Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Okra and Meat Stew Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Okra and Meat Stew.

Serves: 6 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     25 minutes
Cooking time :     1 hour, 30 minutes

Ingredients

1 kg lamb, pieces with bones

4 cups water or 1000 ml

1 medium onion or 150 g, cut into cubes

1 teaspoon ground black pepper

2 small cinnamon sticks

4 whole cardamom pods

2 cubes MAGGI® Chicken Bouillon

3 tablespoons vegetable oil

6 cloves garlic, crushed

3 medium tomatoes or 450 g, finely chopped

1½ tablespoons tomato paste

500 g okra, fresh or frozen

for the rice:

2 cups rice or 400 g

3 cups water or 750 ml

2 tablespoons vegetable oil

Preparation

Add meat and water to a large saucepan. Bring to boil and remove froth as it appears.

Add onion, black pepper, cinnamon, cardamom pods and MAGGI® Chicken Bouillon cubes. Cover and simmer for 40 minutes or until meat is half way cooked. Remove the meat pieces aside and keep the stock.

Heat oil in a large saucepan, cook garlic for 2-3 minutes, add the meat pieces and stir carefully for 3-4 minutes. Add tomato pieces and tomato paste and cook for 15 minutes.

Add the reserved meat stock and okra and simmer for 15-20 minutes or until okra and meat are cooked.

For the rice:

Gently wash rice with cold water and drain. Then soak the rice in a bowl filled with cold water for 20 minutes. Drain again.

Add 3 cups of water to a large saucepan. Add the rice, and the oil.

Bring to boil then simmer with stirring from time to time until the rice totally absorbs the water. Cover the rice, then cook over low heat for 15- 20 minutes or until rice is cooked.

Nutritional Information

Energy :     761.00 Kcal
Protein :     37.00 g
Carbohydrate :     67.00 g
Fats :     38.00 g

Source: Nestle Family

More Middle Eastern Food Recipes:
 
Middle-East Style Stew/Soup
Couscous with Lamb Stew
Saudi Okra and Meat Stew
Lebanese Lamb and Bean Stew
Syrian Style Chicken Stew
Syrian White Beans and Meat Stew 

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