White chocolate and cranberry fudge recipe

Photo: White chocolate and cranberry fudge recipe

Takes: 10 mins to prepare and 15 mins to cook, 1 hr to cool
Serves:10

Ingredients

350g (12oz) granulated sugar
25g (1oz) unsalted butter
170ml (6fl oz) can evaporated milk
100g (3½oz) dried sweetened cranberries
300g (10oz) white chocolate, chopped

Preparation

Cut a piece of baking parchment large enough to line a shallow 25x20cm (10x8in) baking tin or a 1kg (2lb) loaf tin.

Put the sugar, butter, and evaporated milk in a large heavy-based pan. Heat gently until the sugar has dissolved completely.

Bring to the boil, stirring continuously with a wooden spoon, then reduce the heat and simmer for 5 minutes. It is a good idea to set a timer for this.

Immediately remove from the heat then add the cranberries and chocolate. Allow the chocolate to melt, then quickly stir the mixture and pour straight into the tin. It will thicken immediately.

Spread into the tin and chill for an hour or so until firm. Cut into squares.

Use a piece of card to make a festive box for the fudge. Line with baking parchment, decorate with ribbon, and attach a message.

Adopted from Tesco Realfood

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Cranberry Christmas cake cubes recipe

Photo: Cranberry Christmas cake cubes recipe

Takes; 20 mins to prepare and 1 hr 25 mins to cook, 15 mins to cool

Makes: 12 squares

Ingredients

185g (6½oz) dried cranberries
300g (10oz) sultanas
300g (10oz) raisins
200g (7oz) dried apricots, chopped
200g (7oz) dried figs, chopped
100g (3½oz) toasted hazelnuts, chopped
350g (12oz) plain flour
zest of 2 oranges
2tsp mixed spice
1tsp ground cinnamon
300g (10oz) butter
300g (10oz) light muscovado sugar
6 medium eggs, beaten

Preparation

Preheat the oven to gas 3, 170°C, fan 150°C. Grease and line the base and sides of a straight-sided, 33x25cm (13x9in) rectangular cake tin that is about 6cm (2½in) deep with nonstick baking paper.

Place the dried fruit, hazelnuts, flour, orange zest and spices into a large mixing bowl and stir to combine.

Beat the butter and sugar with an electric mixer until creamy and pale. Gradually whisk in the eggs. Add a little flour if necessary to help prevent curdling.

Add the egg mixture to the bowl of dry ingredients and gently stir to combine. Pour into the cake tin and use a spatula to lightly smooth the surface. Place in the centre of the oven and bake for 30 minutes. Reduce oven to gas 2, 150°C, fan 130°C and cook for a further 45-55 minutes until dark golden, firm, and a skewer comes out clean.

Set aside to cool, then turn out and leave upside down. Cut into squares.

To decorate
Print out our Christmas tree stencil below. Cut out in cardboard, place on the cakes and dust with icing sugar. The cakes will store in a cake tin for up to 2 weeks.

Adopted from Tesco Realfood

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Christmas Mendiants Recipe

Photo: Christmas Mendiants Recipe

Takes: 10mins to prepare, 10mins to cook and 30mins chilling time
Serves: 4

Ingredients

300g dark chocolate, roughly chopped
25g mixed candied peel
50g whole blanched almonds
25g pine nuts
15g unsalted pistachios

Preparation

Grease and line two baking sheets with greaseproof paper.

Place the chocolate in a large, heatproof mixing bowl and sit over a saucepan of gently simmering water. Stir occasionally until melted, then remove from the heat. Spoon 1tbsp of the melted chocolate at a time onto the baking sheets, spaced apart; the chocolate will spread out naturally into a round.

Decorate each with a mixture of the nuts and mixed candied peel. Chill for 20-30 minutes until the chocolate has set. Line in rows on a presentation tray when ready to serve.

Adopted from Tesco Realfood

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Gozleme Recipe

Photo: Gozleme Recipe

Try your hand at making this rustic Turkish snack stuffed with silver beet and salty feta. Once these moreish parcels are off the barbie, devour them hot with a squeeze of lemon.

To Prep 0:40
To Cook 0:30
INGREDIENTS 8
DIFFICULTY EASY
SERVINGS 6

Ingredients

600g (4 cups) plain flour
1 tsp salt
410ml (12/3 cups) warm water
125ml (1/2 cup) olive oil
250g feta, finely grated
100g fresh ricotta, crumbled
4 shallots, trimmed, finely chopped
6 cups (1 bunch) finely shredded silverbeet leaves

Method

Step 1 Sift flour and salt into a bowl. Make a well in the centre. Add water and 2 tablespoons of oil. Mix until a dough comes together. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Cover and set aside overnight to rest.

Step 2 Divide the dough into 6 equal portions. Roll out 1 portion on a lightly floured surface to a 45 x 20cm rectangle.

Step 3 Combine feta, ricotta, shallot and silverbeet in a bowl. Top one half of the dough with one-sixth of the feta mixture, leaving a 3cm border. Fold in half to enclose the filling. Use a rolling pin to seal the edges. Repeat with remaining dough and feta mixture.

Step 4 Preheat a barbecue flat plate on medium-low. Drizzle over a little remaining oil. Cook 2-3 gözleme, drizzling over a little remaining oil, for 5 minutes each side or until golden. Repeat, in 2 more batches, with the remaining gözleme and oil. Cut into slices.

Notes

Allow overnight standing time.

Nutrition

Energy 2797kJ
Fat saturated 10.00g
Fat Total 31.00g
Carbohydrate sugars 1.00g
Carbohydrate Total 74.00g
Dietary Fibre 5.00g
Protein 20.00g
Cholesterol 34.00mg
Sodium 970.89mg

All nutrition values are per serve.

Australian Good Taste - March 2012 , Page 85
Recipe by Jody Vassallo

Photography by Ben Dearnley  

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Mudardara with Prunes and Orange Peels Recipe

Cuisine: Arabic
Category: Levant
Serves: 6 persons
Difficulty: Easy
Cost: Cheap

Preparation time : 15 minutes
Cooking time : 45 minutes

Ingredients

2 cubes MAGGI® Chicken Bouillon or 20 g

4 cups water or 1 liter, hot

2 cups green lentil or 350 g, washed and drained

2 tablespoons olive oil

1 medium onion or 125 g, sliced

1 cup prunes or 150 g, seeded and roughly chopped

1½ cups american rice or 300 g, soaked for 1 hour and drained

1 teaspoon ground cumin

2 teaspoons ground cinnamon

2 tablespoons dried orange peel

Preparation

Place the MAGGI® Chicken Bouillon , water and the green lentil in a medium rice pot and bring to boil. Cover and simmer over a low heat for 10 minutes or until lentil is halfway cooked. Drain lentils reserving both Stock & Lentils separately.

Heat Olive Oil in a medium pot, fry Onion for 2 minutes, then add the Prunes and sauté for another 2 min or until onion becomes golden in color.

Add soaked Rice, Coriander Powder, and Cinnamon powder and Orange Peels and stir for few seconds. Add 3 cups or 750 ml from the reserved lentil stock and the boiled lentil.

Bring to boil with constant stirring. Cover and simmer for 20-25 minutes or until rice and lentil are completely cooked and water is completely evaporated.

Serve hot or cold as a salad.

Nutritional Information Per Portion of 300g

Energy : 479.00 Kcal
Protein : 19.00 g
Carbohydrate : 85.00 g
Fats : 7.00 g

Adopted from Nestle Family

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Lebanese Chicken Moghrabiah Recipe

Cuisine: Lebanese
Category: Poultry
Serves: 10 persons
Difficulty: Easy
Cost: Cheap

Preparation time : 25 minutes
Cooking time : 2 hours

Ingredients

7 tablespoons vegetable oil

1 medium onion, cut into large cubes

½ kg beef, cut into large cubes

3 tablespoons ground caraway

1 bay leaf

1 cinnamon stick

1 teaspoon ground black pepper

4 cubes MAGGI® Chicken Bouillon

12 cups water or 3 liters

2 small whole chickens or 2 kg, cut each into 8 pieces

25 small onions, very small ones, peeled

2½ cups moghrabiah or 600 g, dried

2 cups canned chickpeas or 2 cans

3 tablespoons corn flour, dissolved in 2 tablespoons water

pinch of salt, to taste

pinch of ground black pepper, to taste

Preparation

Heat 2 tablespoons of oil in a pot. Add onions, meat and cook for 7 minutes until lightly golden brown. Add 8 cups of water, caraway, bay leaf, cinnamon stick, black pepper and MAGGI® Chicken Bouillon cubes. Cover and cook on low heat for 1½ hours or until the meat is cooked. Remove the meat and reserve the stock.

Meanwhile, place the chicken pieces in an oven tray and roast them for 45 minutes until golden brown.

In a casserole, heat 2 tablespoons of oil, add onion shallots and cook for 5 minutes. Add the remaining water and cook for 10 minutes until onions are tender. Remove the onions and reserve the stock.

Mix the stock from the meat and from the onions together, adjust the taste with salt and pepper if necessary.

In a large pot, heat the remaining 3 tablespoons of vegetable oil. Add the dried Moghrabiah and fry on low heat with constant stirring until grains turn to golden brown.

Gently pour a cup of stock, stir from time to time until it is completely absorbed. Repeat the step until the Moghrabiah is tender, but not too soft.

Mix in some of the onions and meat to the Moghrabiah grains and remove from heat.

Pour the remaining stock in a casserole, bring to boil add the corn flour and cook for 2 minutes. Add the rest of chickpeas, onions, and the cooked meat, and remove from the heat.

Place the Moghrabiah in a large serving dish, place the hot grilled chicken on top and serve the sauce aside.  

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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) 

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

Marinating time 30 minutes

Using a mortar and pestle, pound garlic with 1 tsp salt to a paste. Add cumin and paprika, and pound until just combined. Stir in vinegar and 2 tbs oil.

Rub spice mixture over snapper and inside cavity. Cover and refrigerate for 30 minutes to marinate.

Meanwhile, place burghul in a heatproof bowl and pour in enough boiling water to cover by 1 cm. Cover and stand for 20 minutes or until burghul is tender and liquid is absorbed. Fluff with a fork and set aside for 10 minutes to cool.

Preheat barbecue to medium heat. Cook fish, with lid closed, for 10 minutes each side or until browned and cooked through.

Meanwhile, add the rocket, tomatoes, onion, parsley, lemon juice, sumac and remaining 2 tbsp oil to burghul. Season with salt and pepper, and toss to combine. Serve fish with salad.

Notes

• Coarse burghul, available from select Middle Eastern food shops, has a larger grain than regular burghul (also known as bulgar to some Lebanese). Each grain is about half the size of a rice grain.
• Sumac, from supermarkets, is a tangy reddish-brown Middle Eastern spice often used in marinades, salads and dressings.

Photography Tom Donald (Location) & Brett Stevens (Food)

Adopted from Feast magazine 

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Grilled Fish
Layered Pomfret & Rice ( Kuwaiti style)
Saudi Dough with King Fish
Baked fish with pistachio and tahini recipe 
Egyptian-style fish with roasted vegetables 
Fish with Chickpeas and White Rice

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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


Preparation:

Trim any fat off the chicken and wash with water. Place the chicken, onion, cinnamon sticks and carrots in a large saucepan; fill with water and boil until the chicken and carrots are done. Reserve the stock, chicken and carrots.

Remove bones from chicken. Warm 300ml rapeseed oil in a large saucepan over medium-high heat. Place chicken and carrots in the pan; fry for 2 minutes.

In a bowl, stir together the rice, ground cinnamon, pepper and salt. Pour the rice mixture evenly across the top of the chicken without stirring into the chicken. Pour in the chicken stock. Bring to the boil. Cover, reduce heat to medium and simmer until rice is tender, 20 to 35 minutes.

Heat 125ml rapeseed oil in a frying pan over medium heat. Stir in chopped almonds and fry until golden. Remove almonds to kitchen towels and drain oil.

Heat 4 tablespoons rapeseed oil in a frying pan over medium heat. Stir in pine nuts and cook until golden. Drain oil and remove pine nuts to kitchen towels.

Over a large dish or tray, flip the rice pan upside down and release the contents onto the tray or dish. Arrange the almonds and pine nuts on top.

Adopted from Beirut Restaurants
 
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Lebanese Style Stuffed Eggplant
Middle eastern chicken
Cinnamon and rosewater rice pudding with pomegranate syrup 
Chocolate Mohallabiah
Ghorayeba"Shortbread Cookies"
Traditional arabic hot pudding with kiri
 
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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

Hollow out each eggplant with a melon-ball cutter, working from bottom end and leaving about 1/3 inch eggplant flesh along interior walls.

Rinse rice in a sieve under cold water until water runs clear. Drain well.

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry pine nuts, stirring frequently, until golden, about 3 minutes, then transfer with a slotted spoon to a bowl. Sauté onion and garlic, stirring occasionally, until golden, 6 to 8 minutes. Transfer 1/2 cup onion mixture to bowl with pine nuts. Add stock, tomatoes, 3/4 tsp salt, and 1/4 tsp pepper to skillet and simmer, uncovered, while stuffing eggplant.
Add rice, meat, allspice, 1 tsp salt, and 1/2 tsp pepper to bowl with onion mixture and mix well with your hands.

Stuff eggplant with meat mixture, being careful not to pack tightly (rice will expand during cooking). Transfer stuffed eggplants to skillet with tomato sauce and simmer, covered, carefully turning once, until rice is cooked through, 50 minutes to 1 hour (cut 1 in half to test).

If sauce is watery, transfer eggplant to a plate and boil sauce, stirring occasionally, until thickened slightly, 3 to 5 minutes, then adjust seasoning if necessary. Return stuffed eggplant to sauce. Squeeze lemon over dish and sprinkle with parsley before serving.

Recipe by Melissa Roberts
Photograph by Stephanie Foley

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Middle eastern chicken
Cinnamon and rosewater rice pudding with pomegranate syrup
Chocolate Mohallabiah
Ghorayeba"Shortbread Cookies"
Traditional arabic hot pudding with kiri
Colored Pudding

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Middle eastern chicken Recipe

Photo: Middle eastern chicken Recipe

Time: 30 mins - 1 hour
Difficulty: Easy
Serves: 4
Special options: Nut-free, Kid-friendly

Ingredients

2 tablespoons oil
2 boneless, skinless chicken breasts, thinly sliced
1 red onion, thinly sliced
310 g (11 oz) tin chickpeas, drained
75 g (2 1/2 oz/ 1/2 cup) unsalted pistachio kernels
1 tomato, chopped
juice of 1 orange
1 medium handful flat-leaf (Italian) parsley, finely chopped

Method

1. Heat a wok over high heat, add half the oil and swirl to coat the side of the wok. Add the chicken in batches and stir-fry for 3-5 minutes, or until cooked. Remove from the wok and keep warm.

2. Add the remaining oil to the wok and stir-fry the onion for 2 minutes, then add the chickpeas, pistachio kernels and tomato. Stir-fry for 3-5 minutes, or until the chickpeas are warmed through.

3. Pour in the orange juice, return the chicken and its juices to the wok and stir-fry until half the juice has evaporated. Stir through the parsley. Season well and serve (couscous is the ideal accompaniment).

A recipe from the Good Food collection.

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Cinnamon and rosewater rice pudding with pomegranate syrup
Chocolate Mohallabiah
Ghorayeba"Shortbread Cookies"
Traditional arabic hot pudding with kiri
Colored Pudding
Broiled Filo Rounds 

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Cinnamon and rosewater rice pudding with pomegranate syrup recipe

Photo: Cinnamon and rosewater rice pudding with pomegranate syrup recipe

Rice pudding is a winter comfort all over the globe. In Portugal, it’s called arroz doce and, in France, it’s known as riz au lait. This version, served with pomegranate syrup and pistachios, is very much a Middle Eastern variation. The trickle of the tart and sweet syrup is the perfect match for this creamy, cinnamon-spiked rice dessert.

Serves 6
Preparation 15min
Cooking 1hr 15min
Skill level Mid

By Kate Gibbs

Ingredients

1 litre milk
250 ml (1 cup) thickened cream
2 tbsp caster sugar
1 vanilla bean, split, seeds scraped
½ tsp ground cinnamon
220 g short-grain rice
½ tsp rosewater (see Note)
dried rose petals (see Note) (optional), chopped pistachios and pomegranate seeds, to serve

Pomegranate syrup

750 ml (3 cups) unsweetened pomegranate juice
55 g (¼ cup) caster sugar
1 tbsp fresh lemon juice 



To make the syrup, place all ingredients in a pan over medium heat and stir occasionally for 3 minutes or until sugar dissolves. Reduce heat to low and simmer gently for 40 minutes or until reduced by two-thirds. Cool in pan.

Place milk, cream, sugar, vanilla bean and cinnamon in a saucepan over medium–high heat and bring to a simmer. Gradually add rice. Cook, stirring constantly, for 25 minutes or until rice is al dente and pudding is thickened. Discard vanilla bean. Remove from heat.

Stir rosewater and a pinch of sea salt into rice pudding, then spoon into bowls. Serve drizzled with pomegranate syrup and scattered with dried rose petals, if using, pistachios and pomegranate seeds.

Note

• Rosewater is a musky flavouring that is made by distilling rose petals. It is available from Middle Eastern food shops and select supermarkets.
• Dried rose petals are available from specialist and Middle Eastern food shops.

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

Photography Chris Chen

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Chocolate Mohallabiah
Ghorayeba"Shortbread Cookies"
Traditional arabic hot pudding with kiri
Colored Pudding
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Chocolate Mohallabiah Recipe - How to make Chocolate Mohallabiah Recipe

Photo: Chocolate Mohallabiah Recipe

Muhallabieh is typically a Lebanese dessert but is popular all over the Middle East in various forms.
 
Cuisine: Oriental
Category: 30 Minutes or Less
Serves: 10 persons
Difficulty: Easy
Cost: Cheap

Preparation time : 15 minutes
Cooking time : 15 minutes 
 
Ingredients

4 cups water or 1 liter

1 tin NESTLÉ® Sweetened Condensed Milk or 397 g

4 tablespoons cocoa powder

6 tablespoons corn flour

1 tablespoon rose water

1 tablespoon blossom water

1 cup dark chocolate or 150 g, grated

3 tablespoons ground pistachio nuts

Preparation

Add water, NESTLÉ® Sweetened Condensed Milk , cocoa powder and corn flour in a large saucepan. Bring to boil and simmer on low heat with constant stirring until it thickens.

Remove from heat, stir in the rosewater and blossom water then pour it over an individual cups and set them aside to cool into a room temperature.

Sprinkle the grated chocolate over the cooled mouhallabieh and set in the fridge until the serving time.

Source: Nestle Family

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Seared Strip Steak with Lemony Couscous Tabbouleh Recipe

Photo: Seared Strip Steak with Lemony
Couscous Tabbouleh Recipe

Put a Middle Eastern spin on tonight’s steak dinner. With fresh lemon and plenty of herbs like mint and parsley, the tabbouleh is a wonderful complement to the meat.

6 Tbs. couscous
6 Tbs. extra-virgin olive oil
Kosher salt
2 New York strip steaks (or loin steaks), each 1-inch thick (about 1-1/2-lb. total)
1 tsp. ground cumin
1-1/2 tsp. chopped fresh thyme
3 Tbs. chopped fresh mint 
3 ripe plum tomatoes, cored and cut into 1/2-inch dice (about 1-1/2 cups)
2 cups loosely packed chopped fresh flat-leaf parsley (from about 2 large bunches)
4 scallions (white and green parts), thinly sliced (about 1/2 cup)
2 Tbs. fresh lemon juice; more if needed
Warmed pita bread, cut into wedges

Heat the oven to 400°F.

In a small saucepan over medium heat, bring 1/2 cup water to a boil. Remove from the heat, add the couscous, 1 Tbs. of the olive oil, and 1/4 tsp. salt. Stir well, cover the pan, and let sit for 5 min. Fluff the couscous with a fork and spread on a large plate to cool.

Meanwhile, season the steaks on all sides with 1-1/2 tsp. salt and a few generous twists of pepper. In a small bowl, mix the cumin, thyme, and 1 Tbs. of the mint and rub all over the steaks.

In a large bowl, season the tomatoes with 1 tsp. salt and a few generous grinds of black pepper. Add the couscous, parsley, scallions, and 1 Tbs. of the mint and toss. In a small bowl, whisk together the lemon juice and 3 Tbs. of the olive oil. Add to the couscous mixture and toss well. Taste and add more lemon juice if needed.

Heat a large cast-iron pan or a large, heavy ovenproof skillet over medium-high heat. When the pan is very hot (water spattered over the pan will immediately evaporate), add the remaining 2 Tbs. oil and the steaks; sear, moving them only to flip, for 2 min. on each side. Put the skillet in the oven and cook for about 5 min. for medium rare. Transfer the steaks to a carving board and let them rest for 5 min. before slicing them into thin strips. Sprinkle with the remaining 1 Tbs. mint and serve with the tabbouleh and pieces of warmed pita bread.

Serving Suggestions

This dish calls for warmed pita bread. If you’ve got a couple of hours before dinner and you’re feeling inspired, make Homemade Pita Bread and grill in batches.

nutrition information (per serving):

Size : without pita; Calories (kcal): 610; Fat (g): 35; Fat Calories (kcal): 320; Saturated Fat (g): 8; Protein (g): 53; Monounsaturated Fat (g): 21; Carbohydrates (g): 20; Polyunsaturated Fat (g): 2; Sodium (mg): 380; Cholesterol (mg): 130; Fiber (g): 3;
 Photo: Scott Phillips
From Fine Cooking 56 , pp. 82C
February 1, 2003  

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Moroccan briouats  
Moroccan lamb pan-fry    
Lemon and oregano lamb kebab

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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.  

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Moroccan lamb pan-fry   
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Spicy chicken kebabs
 
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Zucchini fritters recipe

Photo: Zucchini fritters recipe

Todays recipe can be a wonderful side dish or light meal. It is a wonderful way to use up zucchini .

The onion, parsley and spices complement the zucchini nicely.A squeeze of lemon adds just the right tang.

You can serve this with mint yogurt or marinara sauce.. it is yummy both ways.

Read more...  


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Chicken Koftas
Moroccan briouats
Moroccan lamb pan-fry 
Lemon and oregano lamb kebab
Spicy chicken kebabs
Date Bake

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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

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Moroccan briouats
Moroccan lamb pan-fry
Lemon and oregano lamb kebab
Spicy chicken kebabs
Date Bake
Creamy Semolina Pudding 

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Moroccan briouats recipe

Photo: Moroccan briouats recipe

To Prep 0:25
To Cook 0:30
INGREDIENTS 14
DIFFICULTY CAPABLE COOKS
MAKES 30

Ingredients

1/3 cup (55g) pistachio kernels
500g lamb or beef mince
1 onion, finely chopped
1/2 cup chopped coriander
2 tsp sweet paprika
1 tsp cinnamon, extra for dusting
1 tsp ground cumin
1/2 tsp hot paprika
Salt & freshly ground pepper
2 tablespoons vegetable oil
2 eggs
15 sheets filo pastry
80g butter, melted
Extra vegetable oil for frying Method
 
Preparation

Step 1
Blanch pistachio kernels in a saucepan of boiling water. Drain then using a clean tea towel, rub to remove skins. Roughly chop. In a bowl combine mince, onion, pistachios, coriander, spices and season well with salt and pepper. Mix well.

Step 2
Heat oil in a large frying pan over high heat, add mince mixture. Cook for 4 minutes, stirring occasionally until meat is brown. Add one egg at a time, stir, cook for 1-2 minutes or until egg scrambles through the mixture. Remove from heat and place in a bowl. Allow to cool slightly.

Step 3
Lay one sheet of pastry short edge facing towards you. Cut in half lengthways, so you have 2 long strips. Brush each with melted butter. Place 1 tbs of mince mixture along short edge facing you. Carefully roll pastry, tucking in sides to form a tight cigar shape. Towards the end of rolling, brush edge of pastry with butter and seal. Place seam side down on a tray. Continue with remaining pastry. Work quickly so pastry does not dry out.

Step 4
Fill a deep saucepan one-third full with vegetable oil. Using a thermometer heat oil to 190°C. Cook briouats, 4 at a time, for 3 minutes, turning regularly until crisp and golden brown. Drain on paper towel. Dust with cinnamon and serve warm with mint tea.

More Recipes from the Hummus Blog:

Moroccan lamb pan-fry
Lemon and oregano lamb kebab
Spicy chicken kebabs
Date Bake 
Creamy Semolina Pudding 
Lebanese cream slice  

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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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Spicy chicken kebabs
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Creamy Semolina Pudding 
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Sesame Halva     
 
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Lemon and oregano lamb kebabs recipe

Photo: Lemon and oregano lamb kebabs recipe
Photography by William Meppem

These tasty lamb skewers taste great served with Lebanese bread and a squeeze of lemon.

To Prep 0:20
To Cook 0:20
INGREDIENTS 11
DIFFICULTY EASY
SERVINGS 4

 Ingredients

80ml (1/3 cup) fresh lemon juice
2 tbs extra virgin olive oil
1 tbs dried oregano
2 garlic cloves, crushed
1kg lamb leg steaks, cut into 2.5cm pieces
6 ripe tomatoes, coarsely chopped
1 small red onion, cut into thin wedges
1 1/4 cups fresh continental parsley leaves
100g Greek feta, crumbled
Lemon wedges, to serve
Lebanese bread, to serve

Method

Step 1
Combine the lemon juice, oil, oregano and garlic in a shallow glass or ceramic dish. Thread lamb onto skewers. Add to marinade and turn to coat. Cover and place in fridge for 4 hours to marinate.

Step 2
Preheat a chargrill on medium-high. Add half the lamb and cook for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm. Repeat with remaining lamb.

Step 3
Combine the tomato, onion, parsley and feta in a bowl. Divide among serving plates and top with lamb. Serve with lemon wedges and bread. Notes

Note: Allow 4 hours marinating time.

Nutrition

Energy 2045kJ
Fat saturated 8.00g
Fat Total 23.00g
Carbohydrate sugars -
Carbohydrate Total 6.00g
Dietary Fibre 4.50g
Protein 61.00g
Cholesterol -
Sodium -

Australian Good Taste - October 2006 , Page 98
Recipe by Michelle Southan

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Spicy chicken kebabs
Date Bake
Creamy Semolina Pudding 
Lebanese cream slice  
Sesame Halva    
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Rice salad with chickpeas, avocado & roast capsicum recipe

Photo:  Rice salad with chickpeas, avocado & roast capsicum recipe
Photography by Ben Dearnley

Each mouthful of this quick and colourful salad has crunchy pecans, sweet roast capsicum and healthy brown rice.

To Cook 0:30
INGREDIENTS 11
DIFFICULTY EASY
SERVINGS 4

 Ingredients

1 x 250g pkt Smart Rice Long Grain Brown Rice
60ml (1/4 cup) olive oil
1 tbs fresh lemon juice
1/2 tsp caster sugar
1 x 420g can chickpeas, rinsed, drained
1 x 250g punnet grape tomatoes, halved
1 Lebanese cucumber, trimmed, coarsely chopped
1 avocado, halved, stone removed, peeled, coarsely chopped
80g (1/2 cup) drained Always Fresh Fire Roasted Marinated Red Pepper strips (roasted capsicum)
2 tbs coarsely chopped pecans
4 pieces Lebanese bread

Method

Step 1
Cook the rice following packet directions. Set aside to cool.

Step 2
Meanwhile, combine the oil, lemon juice and sugar in a small jug. Season with salt and pepper.

Step 3
Combine the rice, chickpeas, tomato, cucumber, avocado, capsicum and pecans in a large bowl. Add the dressing and gently toss until just combined. Divide among serving dishes. Serve with the bread.

Nutrition

Energy 3610kJ
Fat saturated 5.50g
Fat Total 33.00g
Carbohydrate sugars -
Carbohydrate Total 123.00g
Dietary Fibre 12.00g
Protein 21.00g
Cholesterol -
Sodium -

Australian Good Taste - February 2009 , Page 31
Recipe by Kathy Knudsen

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Date Bake   

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Basaleya with Lentil Recipe

Photo: Basaleya with Lentil Recipe

The Hummus Recipes blog: The home of hummus dips and traditional Middle Eastern food invites you to try Basaleya with Lentil Recipe. Enjoy the Middle Eastern cuisine and learn how to make Basaleya with Lentil. 

Cuisine: Syrian
Category: Levant
Serves: 5 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     25 minutes
Cooking time :     50 minutes

Ingredients

2 tablespoons vegetable oil

400 g lamb, or beef, cut into medium cubes

2 medium onions or 250 g, sliced

1 cup green lentil or 180 g, washed

1 medium tomato or 150 g, peeled and diced

1 tin canned chickpeas, drained

6½ cups water or 1625 ml

2 cubes MAGGI® Chicken Bouillon

2 tablespoons tomato paste

½ teaspoon chili paste

¼ teaspoon seven spices

¼ teaspoon ground cinnamon

Preparation

Heat the oil in a large pot. Add the meat and cook for 4 minutes or until brown in color then add onion and fry until it's tender.

Add the lentil, tomato, chickpeas, water and MAGGI® Chicken Bouillon cubes. Bring to boil and simmer uncovered on low heat for 40 minutes or until meat and lentil are well cooked.

Add tomato paste, chili paste and spices (add more salt if needed) then simmer for additional 5 minutes, stirring irregularly. Remove from heat and serve.

Serving tips :     Serve this dish with vermicelli rice. 

Nutritional Information 
Energy :     465.00 Kcal
Protein :     28.00 g
Carbohydrate :     43.00 g
Fats :     20.00 g 

More from the Hummus Recipes Blog:

Squash kibbeh balls
Meat & Potatoes Samboosak
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Broiled Chicken with Herb

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Squash kibbeh balls recipe

Photo: Squash kibbeh balls recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Squash kibbeh balls Recipe. Enjoy the Middle Eastern cuisine and learn how to make Squash kibbeh balls. 

It is more fun to eat when they are hot and the cheese is oozing out!

INGREDIENTS:

1 pound of kabocha squash (any squash will do, just make sure it is thoroughly drained)
4 ounces of extra-fine bulgur #1, soaked in water for 5 minutes and drained thoroughly (squeeze out the water)
small white onions, sprinkled with salt and sumac
1/4 cup of minced herbs (parsley, other)
Spices: 1/2 tsp. white pepper, 1/2 tsp. allspice, 1/2 tsp. cinnamon, 1 1/2 tsp. salt, 1 tsp. cumin, 1 tsp. hot Aleppo pepper
1/2 cup of fine semolina flour
1/4 cup of unbleached all-purpose flour

Filling:

8 ounces of goat cheese
2 large eggs
1 cup shredded mozzarella
1/4 cup of walnuts
1/4 cup of whipping cream
1 teaspoon of mashed garlic (with salt in a mortar)
Spices: 1 teaspoon of salt, 1/2 teaspoon of white pepper, 1/2 teaspoon of seven-spice, 1/2 teaspoon of thyme or wild zaatar, 1/2 teaspoon of Aleppo pepper
1/4 cup of minced parsley
1/4 cup of minced dill (or other herb)
Lemons, quartered
Oil, to fry the kibbeh in

To make it easier: shape the cheese mixture into teaspoon-sized balls and freeze for 15 minutes before starting.

METHOD:

Make the kibbeh shell and refrigerate: place the drained squash, chopped onion, herbs and spices, bulgur, flour and semolina in the bowl of a food processor. Process into a homogenous paste. Transfer to a bowl and into the fridge, covered.

Make the cheese filling by combining all the ingredients. Shape into little teaspoon-sized balls and place on a piece of foil into the freezer for 15 minutes to make using them easier.

Take balls of dough (can use a cookie dough scooper) and fill with the cheese. Place in the fridge until ready to fry.

Heat several cups of oil to 375F and fry the balls of kibbeh, a few at a time. Serve warm with extra lemons.

Chef Joumana Accad

CEO, Taste of Beirut 

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Ghorayeba"Shortbread Cookies" Recipe

Photo: Ghorayeba"Shortbread Cookies" Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Ghorayeba"Shortbread Cookies" Recipe. Enjoy the Middle Eastern cuisine and learn how to make Ghorayeba"Shortbread Cookies". 

Ingredients

1 cup soft butter
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking soda

Flavor Options
 2 teaspoons instant coffee OR
2 teaspoons strawberry or mint syrup

Garnish Options
 -Whole nuts, coarsely chopped pistachios, coffee beans, or chocolate chips, for topping
-Cocoa powder or ground cinnamon, for sprinkling
-Melted dark and/or white chocolate, for drizzling
-Date Paste, for filling

Method

-Preheat oven to 170˚C (350˚F).
-In bowl of electric mixer, cream butter with powdered sugar and vanilla on medium speed. Mix flour with baking soda and beat into butter mixture on low speed. Add coffee or syrup and beat until combined. (Or, divide dough and add different flavoring to each one.) Cover and refrigerate for 30 minutes.
-Shape dough into walnut-size balls and place, well apart, on a baking sheet. If topping with nuts, lightly press thumb into center of each ball and top with one whole nut.
-Bake for 15 minutes, until set but not browned.
-Let cool, then arrange on serving plate. If desired, sprinkle with cocoa powder or cinnamon, or drizzle with melted chocolate before serving.

Shaping variations
 
 -Roll dough into a cylinder. Cut diagonally into slices, then drag the tines of a fork over the top to decorate. Bake, let cool, then drizzle with chocolate.
-Shape dough into walnut-size balls. Press thumb into balls to make cups. Fill cups with smaller balls of date filling. Mold dough over filling, pressing seams to seal. Roll into date-shaped fingers. Roll in ground pistachios, then bake. 

By Chef Osama 

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Lebanese stew with peas with rice (bazella w riz) recipe

Photo: Lebanese stew with peas with rice (bazella w riz) recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Lebanese stew with peas with rice (bazella w riz) Recipe. Enjoy the Middle Eastern cuisine and learn how to make Lebanese stew with peas with rice (bazella w riz). 

This is a classic Lebanese recipe. It is a hearty, spiced stew that is easy to prepare, and you simply cannot enjoy it without the revered rice pilaf with vermicelli.

Serves 4–6
Preparation 20min
Cooking 45min
Skill level Easy

Ingredients

2 tbsp olive oil
2 tbsp unsalted butter
1 brown onion, finely chopped
4 cloves garlic, finely chopped
400 g beef or lamb mince
2 tsp baharat spice mix (see below)
2 tsp salt
150 g carrots, cut into ½ cm pieces
2 tbsp tomato paste
375 ml (1½ cups) chicken stock
1½ cups frozen peas
Greek yoghurt, to serve

Rice
2 tbsp unsalted butter
2 tbsp olive oil
1 cup broken vermicelli pasta
1 litre (4 cups) boiling water
2 cups medium grain rice, washed and drained
2 tsp salt

Baharat
½ tsp ground allspice
¼ tsp ground black pepper
¼ tsp ground cinnamon
¼ tsp ground cumin
¼ tsp ground coriander
¼ tsp ground nutmeg

Instructions

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Combine all baharat ingredients together.

Heat the oil and butter in a medium saucepan over medium-high heat. Add the onion and cook for 8–10 minutes until starting to turn golden.  Add the garlic, cook for 1 minute, then add the mince and cook, breaking up lumps with the back of a spoon, for 4–5 minutes until browned. Add the 2 tsp baharat and 1 tsp salt and cook for 1 minute. Add the carrot and tomato paste, stir to combine then add the remaining 1 tsp salt and the stock. Bring to the boil, reduce the heat and simmer, covered, for 20 minutes. Remove the lid and cook for a further 4–5 minutes until the sauce thickens slightly. Stir through the peas and cook for 2 minutes. Season to taste.

Meanwhile, to make the rice, heat the butter and oil in a heavy-based saucepan over medium-high heat.  Add the vermicelli and fry for 3–4 minutes, stirring, until golden.

Immediately add the water, rice, and salt. Cover, bring to a boil, reduce the heat to low and cook, covered, for 12–14 minutes or until all the water is absorbed and the rice and pasta are tender.
Serve the stew and rice together with yoghurt on the side.

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.

By Norma Dakhoul
Source: SBS
Photography by Alan Benson 

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Lamb Chops with Maghrabia Recipe

Photo: Lamb Chops with Maghrabia Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Lamb Chops with Maghrabia Recipe. Enjoy the Middle Eastern cuisine and learn how to make Lamb Chops with Maghrabia. 

Ingredients

1/2 cup flour
1 teaspoon paprika
1 teaspoon ground cumin
6-8 lamb chops
4 tablespoons olive oil
2 onion, chopped
2 garlic cloves, chopped
2 cups maghrabia (Pearl cuscus)
1/2 cup brown lentil, washed, drain
2 teaspoon tomato paste
2 cups meat stock
Salt and pepper
1 cup chopped tomato with juice
Sliced almond

Method

 -Mix flour half the paprika and cumin in a bowl, sprinkle over chops to season.
-Heat half the oil in a sauce pan over medium high heat, sear lamb chops from both sides, Left chops and keep aside.
-Add half the onion and garlic to same pan, stir until translucent about 5 minutes.
-Mix maghrabia and lentil and add to onion mixture, stir.
-Dissolve tomato paste in stock, add to maghrabia mixture, season with salt and pepper.
-Stir, let boil then cover, reduce heat and simmer for about 15 minutes.
-Heat remaining oil in a saut?ing pan, add remaining onion and garlic, stir for about 5 minutes over medium heat.
-Add tomato and chops, let boil, then reduce heat, cover and simmer for about 10-15 minutes.
-Arrange lamb chops with maghrabia in a serving plate, garnish with almond slices and tomato sauce.

Chef Osama 

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Traditional arabic hot pudding with kiri recipe

Photo: Traditional arabic hot pudding with kiri recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Traditional arabic hot pudding with kiri Recipe. Enjoy the Middle Eastern cuisine and learn how to make Traditional arabic hot pudding with kiri. 

Serving: 6 Persons
Preparation Time: 40 minutes
Cooking Time: 20 minutes

Ingredients

250gm puff pastry

1 liter milk

100gm (1/2 cup) icing sugar

100gm (1/2 cup) raisins

50gm (1/2 cup) pistachio 

50gm (1/3cup) boiled and cut almond

50gm (1/3 cup) pine nuts

150gm cream

10 kiri squares

Directions

Heat oven to 190ºC

Spread pastry in 30×20cm oven tray

Bake for 10 minutes until it becomes crispy and golden

Cut paste after cooling it to medium sized pieces

Mix cream with kiri squares and icing sugar in a vessel

Let it boil

Lower fire and let it boil gently for 5 minutes

Put it aside to cool

Mix pastry pieces in a side dish with raisins and nuts

Pour milk above the mix and let soak for 30 mintues

Bake mix in oven for 20 minutes until it becomes golden

Serve the pastry hot

Source: Kiri Recipe Book    

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Grilled Fish Recipe

Photo: Grilled Fish Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Grilled Fish Recipe. Enjoy the Middle Eastern cuisine and learn how to make Grilled Fish. 

Serves : 4  Persons
Duration : 20 Min

Ingredients:

4 Large Fish
10 Cloves Garlic
3-4 Pieces Green chilies
1 Teaspoon Red Pepper Flakes
2 Teaspoons Salt
2 Teaspoons Cumin
2 Teaspoons Coriander
2 Teaspoons Sumac
2/1 Teaspoon Black pepper
2 Medium Chopped Tomatoes
1 Cup Chopped cilantro
4/1 Cup Vinegar
4/1 Cup Lemon Juice
2 Tablespoons Lemon Zest
2 Tablespoons Oil
2 Cups Wheat bran

Preparation:

1. Brush the fish with oil.
2. In food processer put the garlic, chilies, pepper flakes, salt, cumin, coriander, sumac and black pepper. Process until smooth sauce forms. Put the sauce in a bowl. Mix in the tomatoes, cilantro, vinegar, lemon juice, lemon zest and oil.
3. Fill the fish with 1/3 of the sauce. Spread the rest of the sauce in a shallow serving platter. Set aside for serving.
4. Sprinkle the wheat barn in a wide pan.
5. Heat an electric grill until very hot.
6. Hold a fish and put it on the wheat barn and press gently. Turn the fish slowly on the other side and press gently until well coated with the barn.
7. Put the fish on the grill. Cook for 10 minutes. With a wide slotted spatula turn the fish on the other side. Cook for 10 more minutes.

Video:

 

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