Chicken Koftas Recipe

Photo: Chicken Koftas Recipe

Ingredients (10 persons)

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

Preparation

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

Source: Unilever Food Solutions

More Recipes from the Hummus Blog:

Moroccan briouats
Moroccan lamb pan-fry
Lemon and oregano lamb kebab
Spicy chicken kebabs
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  

Save and share Moroccan briouats recipe 

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Moroccan lamb pan-fry recipe

Photo: Moroccan lamb pan-fry recipe

INGREDIENTS 11
DIFFICULTY EASY
SERVINGS 4 

Ingredients

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

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

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

Notes

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

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

More Recipes from the Hummus Blog:

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

More Recipes from the Hummus Blog:

Spicy chicken kebabs
Date Bake
Creamy Semolina Pudding 
Lebanese cream slice  
Sesame Halva    
Eggplant Fatteh with Meat and Keshk 

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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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Chicken tabouli salad
Baba Ghanouj – Roasted Eggplants With Garlic and Tahin
Roasted Green Wheat with Chicken ( Freekeh ma’ djej) 
Lebanese lentils and rice  
Spicy chicken kebabs    
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
Chicken and Potato Casserol 
Kofta With Lemon Sauce
Cheese turnovers (White Cheese Burek)
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 

More Recipes from the Hummus Blog:

Meat & Potatoes Samboosak
Chicken and Potato Casserol
Kofta With Lemon Sauce
Cheese turnovers (White Cheese Burek)
Broiled Chicken with Herb
Bokhari Rice 

Save and share Squash kibbeh balls recipe

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