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 

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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

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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 
 
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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

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Ashtaliyeh Recipe - How to make Ashtaliyeh

Photo: Ashtaliyeh Recipe

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

Ingredients:

4 cups milk
1 cup cream
3 tbsp corn flour
¼ cup Al Wadi Al Akhdar Rose water
¼ cup Al Wadi Al Akhdar Orange blossom water
Pistachios ground and halved almonds to decorate
Honey, to drizzle

Preparation

In a large pot, put 3½ cups of milk and bring to a boil.

Dilute the corn flour in the rest of milk and add it to the boiling milk, stirring constantly, about 10mn.

Add the cream and whisk for another 5mn.

Remove from heat. Add Orange blossom water and Rose water.

Pour evenly in single serving bowls and refrigerate.

Before serving, drizzle with honey and decorate with pistachios.

Source alwadi-alakhdar.com   

More recipes from the hummus blog:   

Hazelnuts Basbosa 
Turkish delight truffles 
Turkish Delight tarts
Date Muffins  
Maakroun Recipe
Low Fat Mohallabiah    

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Daoud Bacha Recipe

Photo: Daoud Bacha Recipe

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

Ingredients:

Meatballs
½ kg beef meat, minced
1 tsp salt
½ tsp pepper
½ tsp ground cinnamon
2 tbsp bread crumbs
2 tbsp vegetable oil

Sauce
2 onions, chopped
2 garlic cloves, crushed
400g 1 can Al Wadi Al Akhdar diced tomatoes
1 cup water
1 tsp salt
½ tsp pepper
1 tbsp dried mint

Preparation

Combine together meat, salt, pepper, cinnamon and breadcrumbs. Make small balls.

Heat the oil in a large pot. Add the meat balls and cook until well browned on all sides. Remove meatballs from the pot and set aside.

Put in the same pot the onions. Cook, over medium heat, stirring frequently. Add the garlic and cook for a few minutes.

Add the meatballs and diced tomatoes and mix gently.

Add the water, salt, pepper and mint. Continue to cook about 20mn.
 
Serve with cooked rice.


Source: alwadi-alakhdar.com

More from the hummus recipes kitchen: 

Rice and meat phyllo (Ouzi)
Maqluba Recipe
Chicken Fatteh
Low-fat kofta curry
Lamb kofta with Lebanese bread and hommus
Beef kofta with saffron yoghurt 

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Stuffed Samka Hara with Coriander Pesto Recipe

Photo: Stuffed Samka Hara with Coriander Pesto Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Stuffed Samka Hara with Coriander Pesto recipe. Enjoy the Middle Eastern Cuisine and learn how to make Stuffed Samka Hara with Coriander Pesto.

Serves: 6 persons
Difficulty: Medium
Cost: Medium

Preparation time : 20 minutes
Cooking time : 45 minutes

Ingredients

1 kg sole, fillet

½ cup pine seeds or 50 g, lightly toasted

½ cup coriander leaves or 25 g, finely chopped

for the sauce:

1 tablespoon vegetable oil

1 medium onion or 150 g, finely chopped

2 tablespoons tomato paste

4 cloves garlic, crushed

3 medium tomatoes or 300 g, peeled and diced

2 teaspoons chilli flakes

1 teaspoon ground cumin

2 cubes MAGGI® Chicken Bouillon or 20 g

2 cups water or 500 ml, hot

for the stuffing:

3 cloves garlic, crushed

½ cup pine seeds or 50 g

1 cup coriander leaves or 50 g

1 teaspoon salt

2 tablespoons olive oil

1 medium red bell pepper or 100 g, sliced length-wise

Preparation

Wash and pat dry Fish, toast Pine Seeds and chop Coriander Leaves and set aside.

Cut Fish Fillet to thin flat pieces, roughly about 15 cm wide and 1.5cm thick. Normally each medium fish filet should yield two pieces.

In a sauce pan, heat vegetable oil and sauté Onions until translucent. Add Tomato paste and sauté for an additional 2 minutes. Add Garlic, Tomatoes, Chili Flakes, Cumin Powder and sauté until tomatoes are soft. Add MAGGI® Chicken Bouillon and water and allow to simmer on medium heat for 10 minutes. Transfer to an oven-proof baking dish.

In a food processer, combine Garlic, Pine Seeds, Coriander Leaves and Salt and process into a course paste adding Olive Oil gradually.

Place a piece of fish on a flat and dry surface, spoon 1/10 of the Stuffing in the center; add two thin slices of Red Bell Pepper. Wrap the fish gently around the stuffing in and place in the oven dish with sauce. Slightly push the rolled fish into the sauce until 2/3 cover with the sauce. Repeat for remaining fish fillet and stuffing.

Bake in a pre heated oven at 180 degrees C for 15-20 minutes or until fish is done in the center. To prevent fish from burning while baking, cover with foil for half the cooking duration.

Garnish with Toasted Pine Seeds and Coriander Leaves and serve with Rice or Flat Bread.
 
Nutritional Information

Energy :     377.00 Kcal
Protein :     36.00 g
Carbohydrate :     12.00 g
Fats :     21.00 g

From Nestle

More Middle Eastern Recipes:  

Baked fish with pistachio and tahini
Fish with Chickpeas and White Rice 
Tunisian Fish Tagine 
Egyptian-style fish with roasted vegetables 
Frike with Fish Stew 
Spiced almond fish with fattoush

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