Kefta Kebabs and Cauliflower with Taratur Sauce Recipe

Photo: Kefta Kebabs and Cauliflower with Taratur Sauce Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Kefta Kebabs and Cauliflower with Taratur Sauce Recipe. Enjoy the Middle Eastern cuisine and learn how to make Kefta Kebabs and Cauliflower with Taratur Sauce.
 
Two new dishes for us tonight: baked cauliflower with a delicious tahini sauce, and ground turkey meatballs with a pomegranate syrup.

Turkey Kefta Kebabs
2 tbsp olive oil
1 large onion, finely diced
1 large tomato, diced
2 large garlic cloves, minced
salt and pepper
1/2 tsp coriander
1/2 tsp cumin
2 tbsp chopped cilantro
1 lb ground turkey
1/4 dry white wine
pomegranate molasses

Heat a tablespoon of the oil in a nonstick skillet, and cook the onions and tomatoes, sprinkled with salt and pepper, over high heat until the onions start to wilt and brown, about 3 minutes. Add the garlic and cook for an additional minute.

In a large bowl, add the ground turkey, onion-tomato mix, salt, pepper, coriander, cumin, cilantro, and wine. Mix together well and form into small balls. The mix will feel *really* delicate and sticky.

In the skillet, heat the remaining tablespoon of oil over medium-high heat. Add the meatballs, and rotate every 30 seconds or so until all sides are seared. Cook for about 5 minutes, or until the meatballs reach an internal temperature of 150. Serve on a plate and drizzle the pomegranate molasses over the top.

Makes ~14

Cauliflower with Taratur
1 head cauliflower
olive oil
1 clove garlic, crushed
1 tsp salt
3 tbsp tahini
2 tbsp water
1/3 cup lemon juice
powdered red pepper

Heat the oven to 450F. Break the cauliflower into florets and place into a small bowl. Drizzle a little olive oil over the cauliflower and add a pinch of red pepper. Toss until all the cauliflower is coated, then place in a single layer on a baking sheet. Bake for 25 minutes or until browned and tender.

In a bowl, mix the crushed garlic and the salt. Add the tahini and blend well, then add the water and mix thoroughly. Add the lemon juice and blend until the sauce is whitish and smooth. Add red pepper to taste. Pour the sauce over the cauliflower and serve.
 
Source: WeHeartFood   

More recipes from the hummus blog:

Lamb Kebabs with Spicy Greens Tabbouleh
Spicy Beef Kebabs
Beef kebabs with yoghurt and mint
Minted lamb kebabs with tabbouleh
Harissa lamb & pepper kebabs
Tandoori lamb kebabs

Save and share Kefta Kebabs and Cauliflower with Taratur Sauce recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Turkish steak sandwich recipe

Photo: Turkish steak sandwich recipe

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

The fun of pub-style sandwiches is getting messy - ditch the cutlery, grab a napkin and dig right in.

To Prep 0:30
To Cook 0:10
INGREDIENTS 7
DIFFICULTY EASY
SERVINGS 4

Ingredients
 
3 small red capsicums, halved, seeded
Olive oil spray
Olive oil, to drizzle
4 (about 250g each) beef porterhouse or scotch fillet steaks, halved horizontally
1 loaf Turkish bread, cut crossways into 4 pieces, split
1 baby cos lettuce, leaves separated
125g hummus 

Method

Preheat grill on high. Place capsicum, skin-side up, on a baking tray. Spray with oil. Cook under grill for 8-10 minutes or until charred and blistered. Transfer to a sealable plastic bag and set aside for 5 minutes to cool slightly. Peel and discard skin. Cut into thin strips. Place in a bowl and drizzle over a little oil. Season with salt and pepper.
 
Meanwhile, heat a large frying pan or chargrill over medium-high heat. Spray with oil. Season the steaks with salt and pepper. Add to the pan and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
While the steaks are resting, place the bread on a baking tray and cook under grill for 1-2 minutes each side or until golden.
Divide bread bases among serving plates. Top with lettuce, steak, hummus, capsicum and remaining bread. 

Notes

With a twist: For a different flavour, swap beef for lamb and use chargrilled marinated eggplant instead of the capsicum.

Nutrition

Energy 3220kJ
Fat saturated 14.00g
Fat Total 38.00g
Carbohydrate sugars -
Carbohydrate Total 58.00g
Dietary Fibre 7.00g
Protein 51.00g
Cholesterol -
Sodium -
 
Australian Good Taste - October 2010 , Page 66
Recipe by Kerrie Ray  

More Recipes from the Hummus Blog:
 
Hummus Pita
Steak sandwich 
Turkish lamb, feta & spinach melts 
Chicken Shawarma 
Baked Falafel Sandwiches with Yogurt-Tahini Sauce 
Falafel and hummus on pita bread

Save and share Turkish steak sandwich recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Waraq Dawali with Raisins & Dibis Ramman Recipe

Photo: Waraq Dawali with Raisins & Dibis Ramman Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Waraq Dawali with Raisins & Dibis Ramman Recipe Recipe. Enjoy the Middle Eastern cuisine and learn how to make Waraq Dawali with Raisins & Dibis Ramman Recipe.

Cuisine: Arabic
Category: Levant
Serves: 6 persons
Difficulty: Medium
Cost: Medium

Preparation time :     40 minutes
Cooking time :     1 hour

Ingredients

1 kg vine leaves, washed and trimmed

1 cup long grain white rice or 200 g

2 tablespoons butter

400 g minced beef

2 teaspoons ground cinnamon

1 cup raisins or 200 g

6 tablespoons pomegranate molasses or 90 g

1½ cups walnuts or 150 g, finely chopped

2 teaspoons tarragon, dried

2 cubes MAGGI® Chicken Bouillon or 20 g

6 cups water or 1½ liters, hot

2 tablespoons lemon juice

Preparation

Dip the vine leaves in boiling water and lift immediately; then refresh under cold water and drain.

Start to prepare the stuffing by half cooking the Rice in boiling water, strain and set aside.

In a deep frying pan, melt Butter, add Minced Meat, and sauté for 10 minutes on medium high heat. Add to the pan the Cinnamon, Tarragon, Raisins, 4 tbs Dibis Raman, chopped Walnuts and sauté for another 5 minutes.

Gently add half cooked rice, taking care not to break the rice grains.

Spread each vine leaf (shiny side down) on a flat surface. Put 1 tablespoon or teaspoon of the stuffing on each leaf (depending on the size); fold its sides a bit and roll it.

Tightly Arrange and pack the stuffed vine leaves together in layers in a medium size pot with no space between.

Put a heavy plate on top to keep the rolls in shape during cooking.

Add MAGGI® Chicken Bouillon , Water and Dibis sauce into the pot up to a level that covers the vine leaves rolls, and then add the lemon juice. Bring to boil, then cover and simmer for 1 hour, or until the leaves are tender. (Add hot water while cooking if necessary)

Arrange the stuffed vine leaves in a platter. Serve with the remaining stock aside.

Cooking tips :     You can use ready Vine Leaves if fresh ones are not accessible.
Serving tips :     This dish can be served cold or warm.

Nutritional Information

Energy :     728.00 Kcal
Protein :     36.00 g
Carbohydrate :     88.00 g
Fats :     34.00 g  

More Recipes from the Hummus Blog:   

Stuffed Grape Leaves 
Stuffed tomatoes with lamb mince, dill & rice 
Couscous-Stuffed Peppers with Basil Sauce 
Stuffed Baby Zucchini with Tomato Sauce 
Date and cinnamon stuffed lamb 
Malfouf 

Save and share Waraq Dawali with Raisins & Dibis Ramman Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Lamb Salona with Potato & Carrot Crust Recipe

Photo: Lamb Salona with Potato & Carrot Crust Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Lamb Salona with Potato & Carrot Crust Recipe. Enjoy the Middle Eastern cuisine and learn how to make Lamb Salona with Potato & Carrot Crust.

Cuisine: Saudi
Category: Arabian Gulf
Serves: 6 persons
Difficulty: Easy
Cost: Medium
Preparation time :     15 minutes
Cooking time :     1 hour, 30 minutes 

Ingredients

2 cubes MAGGI® Chicken Bouillon or 20 g

1 cup water or 250 ml, hot

700 g lamb, with bones

4 cups water or 1 liter

½ teaspoon ground turmeric

½ teaspoon ground coriander

½ teaspoon ground cinnamon

½ teaspoon ground cloves

2 tablespoons vegetable oil

2 medium onions or 300 g, finely chopped

4 tablespoons tomato paste

7 cloves garlic, crushed

1 teaspoon fresh ginger, crushed

1 teaspoon ground cinnamon

1 teaspoon ground turmeric

1 teaspoon curry powder

1 teaspoon garlic powder

1 teaspoon ground coriander

2 whole pieces whole cardamom pod

1 medium potato or 200 g, peeled & grated

1 large carrot or 150 g, peeled & grated

2 large zucchini or 200 g, peeled and cut into thick slices

3 dried limes or 20 g

2 small green chili pepper, chopped

1 green bell pepper or 100 g, cut into thick slices

1½ bunches coriander leaves or 75 g, chopped

Preparation

Dissolve 2 MAGGI® Chicken Bouillon cube in 200ml of Hot water and set aside.

Place Lamb pieces in a large pot, cover with the Water, and bring to boil while skimming froth as it appears, add Turmeric, Coriander, Cloves and Cinnamon. Cover and cook on low heat for 1 hour or until meat is almost cooked. Remove from heat.

Pre heat oven to 180 degrees C. and place rack on the bottom level.

Heat oil in a large pot, add and cook Onions until golden brown. Add Tomato Paste, Garlic, Ginger, remaining Spices and cook for 1 minute.

Add Zucchinis and the reserved meat stock, and bring to boil.

Stir in the Dried Limes, Green Chilies, Chicken Stock, Bell Pepper and fresh Coriander.

Lay Lamb pieces over the top of the stew, spoon grated Potatoes and Carrots over the top and bake in a preheated oven for 45 minutes or until the carrot and potato crust is golden on top.

From Nestle Family


More Recipes from the Hummus Blog:   

Saudi Dough with King Fish
Baked fish with pistachio and tahini recipe 
Chicken and Vegetables Rice 
Chicken with dates and couscous
Turkish lamb, feta & spinach melts
Haloumi kebabs with feta and herb dip    

Save and share Lamb Salona with Potato & Carrot Crust Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Layered Pomfret & Rice ( Kuwaiti style) Recipe - How to make Layered Pomfret & Rice

Photo: Layered Pomfret & Rice ( Kuwaiti style) Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Layered Pomfret & Rice ( Kuwaiti style) Recipe. Enjoy the Middle Eastern cuisine and learn how to make Layered Pomfret & Rice ( Kuwaiti style). 

Ingredients

1 Kg Zubaidi (pomfret fish)
1 Tablespoon ground spices (ginger, dried lemon, cardamom, cumin, clove, cinnamon, black peeper)
1 Cup olive oil
1 Tablespoon lemon juice
4 Cups water
3 Onions, medium size
1 Celery stalk, cut into chunks
1 Carrot, cut into chunks
1 Lemon, cut into slices
2 Bay leaves
2 Green peppers, cut into julienne
1/4 Cup raisins
1/2 teaspoon saffron
3 Cup stock
1 tablespoon corn oil
4 Cup basmati rice, parboiled
2 Cup yogurt
Salt and papper

Method

- Clean the fish and leave it in salted water with some flour for 30 minutes.
- Rinse and drain in a colander.
- Make slits on both sides of the fish using a sharp knife.
- In a mixing bowl, mix half of the spices, half of the olive oil, lemon juice and season with salt and pepper.
- Marinate the fish, making sure that the marinade is covering all over the fish and into the slits. Set aside.
- Boil water in a large pan. Cut one onion into big chunks, add it to the water.
- Add celery, carrot, lemon and bay leaves.
- Add the marinated fish and let boil for 5 minutes. Take out the fish and set aside.
- Cut the remaining onions into julienne. Heat the remaining oil in another pan over medium heat and sauté the onions.
- Add green pepper, stirring the mixture for 5 minutes.
- Add the remaining spices, raisins, saffron and stock. Season with salt and pepper.
- Let the mixture come to a boil, then lower the heat and let simmer for 7 minutes.
- Grease a large non-stick pan with corn oil.
- In a large mixing bowl, mix 1 cup rice with yogurt. Spread to cover the bottom of the pan.
- Assemble layers of the fish, onion mixture, the remaining rice alternatively, seasoning each layer with salt and pepper, pressing down slightly.
- Cook over medium heat for 5 minutes, lower the heat, cover and let cook for 15 minutes or until fully cooked.
- Let cool. Invert the pan over a large serving plate.

Layered pomfret fish and Basmati rice
Zubaidi is the national Kuwaiti fish  

More Recipes from the Hummus Blog:   

Saudi Dough with King Fish
Baked fish with pistachio and tahini recipe 
Egyptian-style fish with roasted vegetables 
Fish with Chickpeas and White Rice 
Spiced almond fish with fattoush 
Tunisian Fish Tagine  

Save and Share Layered Pomfret & Rice ( Kuwaiti style) Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Pistachio Chocolate Slices Recipe - How to make Pistachio Chocolate Slices

Photo: Pistachio Chocolate Slices Recipe

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

Enjoy the festival of delicious food & warm hospitality and learn how to make easy Pistachio Chocolate Slices.
Cuisine: Oriental
Category: Arabic desserts
Serves: 8 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     10 minutes
Cooking time :     10 minutes

Ingredients

2 cups tea biscuits or 200 g, crumbled

¾ cup butter or 150 g, melted

for the topping:

1 tin NESTLÉ® Sweetened Condensed Milk or 397 g

¼ cup butter or 50 g

¼ cup brown sugar or 50 g

200 g plain chocolate, chopped

½ cup pistachio nuts or 75 g, peeled and chopped

Preparation

Combine biscuits and butter then press the dough into a 20cm x 28cm rectangular cake tin and bake in a 190°C preheated oven for 10 minutes. Remove from oven.

Place NESTLÉ® Sweetened Condensed Milk , butter and sugar in a nonstick saucepan. Cook with stirring over low heat for 5-6 minutes or until the caramel is light golden color and thick.

Remove from heat and pour the caramel over the dough in the tin. Set aside to cool completely.

Melt the chocolate in a bowl over simmering water then stir in the pistachio. Spread the melted chocolate over the caramel topping and allow it to set completely in the fridge.

Cut into diamond shapes to serve.

Nutritional Information

Energy :     650.00 Kcal
Protein :     8.80 g
Carbohydrate :     71.00 g
Fats :     38.00 g  
From Nestle Family

Save and Share Pistachio Chocolate Slices Recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Roasted Chicken Stuffed with Harees Recipe - How to Make Roasted Chicken Stuffed with Harees

Photo: Roasted Chicken Stuffed with Harees Recipe

The Hummus blog: Simple and delicious hummus dips (mashed chickpeas/garbanzo beans)served with Pita Bread. Beside our collection of homemade Hummus recipes, enjoy the Middle Eastern style of cooking Roasted Chicken Stuffed with Harees. 

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

Preparation time : 15 minutes
Cooking time : 2 hours

Ingredients

 ¾ cup cracked wheat or 100 g

2 cups water or 500 ml, cold

½ cup water or 125 ml, hot

1 cube MAGGI® Chicken Bouillon or 10 g

1 tablespoon butter

¾ cup dried apricots or 75 g, chopped

½ cup walnuts or 75 g, finely chopped

1 tablespoon ground cardamom

1 cube MAGGI® Chicken Bouillon or 10 g

2 cups water or 500 ml, hot

5 tablespoons pomegranate molasses or 50 ml

1300 g whole chicken, preferably fresh

1 medium onion or 150 g, chopped

Preparation

Soak Harees in cold water and allow to sit for 6 hours.

Melt butter in a medium sauce pan, drain and rinse Harees grain and add to pan, add Water and 1 cube MAGGI® Chicken Bouillon and simmer on medium heat for 5 minutes or until the Hareese is ½ cooked. Add chopped Apricot and Walnuts and Cardamom powder and remove from heat, cover and allow to cool slightly.

Wash the Chicken and make sure the cavity is empty. Gently spoon the Harees and Apricot stuffing in the cavity until full, truss the stuffed chicken, or tie the legs together with kitchen twine.

Place chopped Onions in the center of a deep oven dish (large enough to hold the chicken with an extra 3-5 cm space from the edges). And position the trussed chicken on top of the bed of onions.

Dissolve remaining 1 MAGGI® Chicken Bouillon cube in 500ml of Hot water, stir in the Dibis Raman and pour over the chicken, cover with aluminum foil and bake at 180c in a preheated oven for one hour.

After one hour remove aluminum foil and allow the skin to broil, while basting (every 10 minutes) with the rendered juices in the pan, until done. (30 minutes)

Cut chicken serve on a platter with the stuffing and rendered juices on the side.

Other tips : Chicken is cooked once the internal temperature of the thickest part of the thigh reaches 80c or 180f.

Nutritional Information

Energy :     674.00 Kcal
Protein :     45.00 g
Carbohydrate :     25.00 g
Fats :     43.00 g 

More Recipes from the Hummus Blog:

Chicken and Vegetables Rice 
Chicken with dates and couscous
Chicken Shawarma for Two
Chicken couscous salad
Chicken with Eggplant and Cauliflower Rice
How to Make Kuwaiti Chicken Biryani 

Save and share Roasted Chicken Stuffed with Harees Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Kofta Stew Recipe - How to make Kofta Stew

Photo:  Kofta Stew Recipe

The Hummus blog: Simple and delicious hummus dips (mashed chickpeas/garbanzo beans)served with Pita Bread. Beside our collection of homemade Hummus recipes, enjoy the Middle Eastern style of cooking Kofta Stew. 

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

Preparation time :     20 minutes
Cooking time :     35 minutes

Ingredients

500 g minced lamb

1 small onion or 70 g, chopped

2 tablespoons vegetable oil

1 medium onion or 125 g, cut into small cubes

1 medium tomato or 150 g, peeled and diced

4 tablespoons tomato paste

1 medium carrot or 150 g, cut into large cubes

1 medium potato or 300 g, cut into large cubes

1 cup frozen green peas or 160 g, thawed

2 cubes MAGGI® Chicken Bouillon

3 cups water or 750 ml

½ teaspoon ground black pepper

½ teaspoon dried mint

Preparation

Combine minced lamb and the chopped small onion in a bowl (season with salt and pepper) and mix until well combined.

Shape the kofta into fingers shape and arrange in a baking tray and bake in a 200°C preheated oven for 10 minutes or until they are cooked. Remove and set aside.

Heat oil in a pot and fry onion for 2-3 minutes or until onion is tender. Add tomato and stir for 3 minutes.

Add tomato paste, carrot, potato, green peas, MAGGI® Chicken Bouillon cubes, water and the cooked kofta. Bring to boil. Simmer over a low heat for 20 minutes or until all vegetables are cooked.

Season with black pepper and dried mint. Stir and serve.

Serving tips : Garnish with fried pine seeds and serve with vermicelli rice.

Nutritional Information

Energy :     436.00 Kcal
Protein :     21.00 g
Carbohydrate :     24.00 g
Fats :     29.00 g  

Source: Nestle Family
 
More Recipes from the Hummus Blog:

Kofta - Lamb Burgers with Hummus and Tomato, Cucumber and Yogurt Salad
Lamb kofta
Tuna Kofte with Pomegranate Molasses
Lamb kofta with fattoush
Turkish lamb, feta & spinach melts
Haloumi kebabs with feta and herb dip 

Save and share Kofta Stew Recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Chicken and Vegetables Rice Recipe - How to make Chicken and Vegetables Rice

Photo: Chicken and Vegetables Rice Recipe

The Hummus blog: Simple and delicious hummus dips (mashed chickpeas/garbanzo beans)served with Pita Bread. Beside our collection of homemade Hummus recipes, enjoy the Middle Eastern style of cooking Chicken and Vegetables Rice.

Cuisine: Turkish
Category: Poultry
Serves: 5 persons
Difficulty: Medium
Cost: Cheap

Preparation time : 25 minutes
Cooking time : 40 minutes

Ingredients

¼ cup wild rice or 50 g

1 tablespoon vegetable oil

1 small onion or 100 g, chopped

350 g boneless and skinned chicken breasts, cut into cubes

2 cloves garlic, crushed

1 stick celery or 30 g, sliced

1 medium carrot or 100 g, cut into cubes

1 medium zucchini or 100 g, sliced

2 tomatoes or 300 g, peeled and cut into small cubes

2 cubes MAGGI® Chicken Less Salt Bouillon

¼ teaspoon ground cardamom

¼ teaspoon ground cinnamon

¼ teaspoon white ground pepper

¼ teaspoon ground turmeric

¼ teaspoon ground coriander

3 cups boiling water or 750 ml

1½ cups basmati rice or 300 g

Preparation

Boil wild rice with water for 40 minutes, strain and cool.

Meanwhile, warm oil and fry chopped onions for 2 minutes. Add chicken cubes, garlic, celery, carrot cubes and zucchini slices and stir for 5 minutes. Add tomato cubes, MAGGI® Chicken Less Salt Bouillon cubes and spices. Stir and simmer for another 5 minutes.

Add Basmati rice and water with stirring occasionally until it boils. Cover and simmer on low heat for 20-25 minutes or until rice becomes tender. Mix with boiled wild rice and serve.

Cooking tips : Peel the celery to remove the hard skin before cutting.

Nutritional Information

Energy :     400.00 Kcal
Protein :     24.00 g
Carbohydrate :     65.00 g
Fats :     4.80 g

More Recipes from the Hummus Blog:

Chicken with dates and couscous
Chicken Shawarma for Two
Chicken couscous salad
Chicken with Eggplant and Cauliflower Rice
How to Make Kuwaiti Chicken Biryani
Stuffed tomatoes with lamb mince, dill & rice

Save and share Chicken and Vegetables Rice Recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Saudi Dough with King Fish Recipe

Photo:  Saudi Dough with King Fish Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try  Saudi Dough with King Fish recipe. Enjoy the Middle Eastern Cuisine and learn how to make  Saudi Dough with King Fish. 

Cuisine: Saudi
Category: Arabian Gulf
Serves: 6 persons
Difficulty: Medium
Cost: Medium

Preparation time : 30 minutes
Cooking time : 40 minutes

Ingredients

for the dough:

2½ cups all purpose flour or 350 g

1 egg, lightly beaten

¼ cup NIDO Full Cream Milk Powder or 25 g

5 tablespoons vegetable oil

1 tablespoon salt

½ cup water or 150 ml

for the stuffing:

400 g king fish, cut into 2cm cubes

¼ cup lemon juice or 50 ml

30 g tamarind paste

¼ cup water or 50 ml, hot

1 tablespoon vegetable oil

1 medium red onion or 150 g, finely chopped

6 cloves garlic, finely chopped

1 medium tomato or 300 g, finely chopped

2 cubes MAGGI® Chicken Bouillon or 20 g

½ cup water or 125 ml, hot

1 tablespoon chilli flakes

1 cup coriander leaves or 50 g, finely chopped

½ cup pine seeds or 50 g, roughly chopped

Preparation

In a large bowl, combine Flour, Egg, NIDO Full Cream Milk Powder, Vegetable Oil and Salt. Rub with your fingertips until the mixture resembles fine breadcrumbs. Gradually add water and mix to form soft dough.

Divide the dough into 2 equal portions. Cover and keep aside for 1 hour.

In a medium mixing bowl combine King Fish cubes with Lemon Juice and allow to marinate in the fridge for 30 minutes.

Dissolve Tamer Hindi in 50ml of Hot water and run through a sieve to remove seeds and skins.

Heat Vegetable Oil in a medium sauce pan, add Onions and Garlic and sauté until Onions are translucent. Add Tomatoes, Chili Flakes and MAGGI® Chicken Bouillon , Water and Tamer Hindi Sauce and allow to simmer on medium heat for 15 minutes or until Tomatoes are soft. stir in chopped Coriander Leaves and remove from heat.

Turn out the first piece of dough onto a lightly floured work surface. Knead the dough and roll it out into a greased 30cm round oven tray.

Carefully spread half of the tomato sauce over the top, place pieces of raw fish over the sauce discarding the lemon juice marinate, spoon over the reminder of the sauce and sprinkle over with Pine Seeds.

Roll out the second piece of dough and place it over the pan to cover. Tightly press the edges and brush the top with the extra egg wash.

Bake in a 170°C oven for 35-40 minutes or until the top is golden and fish is cooked.

Nutritional Information

Energy : 544.00 Kcal
Protein : 24.00 g
Carbohydrate : 58.00 g
Fats : 24.00 g   

More Middle Eastern Recipes:   

Turkish Bread Pizza
Cheese and mint rolls
Shape Middle Eastern Cookie Dough 
Turkish Pizza 
Middle Eastern spiced lamb pizza 
Smoked salmon on toasted Turkish bread 
 
Save and Share Saudi Dough with King Fish Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Shrimp Biryani Recipe

Photo: Shrimp Biryani Recipe

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

Cuisine: Arabic
Category: Arabian Gulf
Serves: 8 persons
Difficulty: Medium
Cost: Medium

Preparation time :     20 minutes
Cooking time :     1 hour, 30 minutes

Ingredients

2 cups basmati rice or 400 g

2 tablespoons vegetable oil

2 medium onion or 250 g, finely sliced

2 medium onion or 250 g, finely chopped

500 g shrimp, peeled, raw, de-shelled & de-veined

2 tablespoons tomato paste

4 cloves garlic, crushed

1 cup fresh dill or 50 g, finely chopped

3 tablespoons curry powder

2 cinnamon sticks

5 whole cardamom pods

3 cubes MAGGI® Chicken Bouillon or 30 g

½ cup water or 125 ml, hot

2 cups coriander leaves or 100 g, roughly chopped

6 cups water or 1½ liters

2 tablespoons ghee

1 tablespoon saffron, powder

pinch of salt

pinch of ground pepper
 
Preparation

Wash and Soak rice in cold water and set aside for 30 min.

In a large pot, heat vegetable oil, fry sliced onions till golden brown, remove and set aside.

In the same pot on medium high heat fry chopped onions till golden, add shrimp and sauté till pink (about 4-5 minutes), add tomato paste, Garlic, Dill, Spices, Cinnamon sticks, Cardamom pods, MAGGI® Chicken Bouillon , and Water and bring to a simmer. Add chopped fresh coriander leaves and remove from pot and set aside.

In the same pot, bring to boil 1.5 liters of water, place rice and cook until rice is ¾ cooked (andante).

Drain rice in a colander and discard excess water.

Melt Ghee on the bottom of the same pot; add a layer of strained rice, followed by a layer of shrimp and onion mixture and a sprinkle of Saffron powder. Follow this step until all the rice and shrimp sauce is used.

Steam rice and shrimp on med-low heat until rice is fully cooked (about 20 minute).

Gently fluff cooked rice ensuring even distribution of rice and shrimp.

Serve on a large plate, and garnished with fried sliced onions.

Nutritional Information

Energy :     342.00 Kcal
Protein :     18.00 g
Carbohydrate :     52.00 g
Fats :     6.90 g  

More Middle Eastern Recipes:   
 
Shrimp Fritters with Spicy Moroccan Dipping Sauce
Shrimps with Eggplant and Potato Soufflé 
Arabian Biryani 
How to Make Kuwaiti Chicken Biryani 
Vegetable Biryani 
Stuffed tomatoes with lamb mince, dill & rice

Save and Share Shrimp Biryani Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.