Arabian Biryani - How to Make Arabian Biryani

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

Ingredients

2 tablespoons clarified butter
4 tablespoons onion, chopped
1 tablespoon ginger, minced
4 garlic cloves, peeled and minced
1 teaspoon ground cinnamon
pinch saffron or turmeric
pinch cayenne pepper, optional
½ cup low-fat plain yogurt
1½ pounds boneless halal lamb, cubed
salt and pepper to taste
2 cups cooked basmati rice, stirred with a pinch of saffron or turmeric

Garnish
2 tablespoons shredded or whole almonds
1 tablespoon golden raisins
1 hard-boiled egg, quartered
1 teaspoon chopped parsley

Method

Preheat the oven to 325 degrees .

Heat 1 tablespoon of the butter in a saucepan. Add the onion, ginger, garlic, cinnamon, turmeric, and cayenne pepper and sauté over medium heat for about 3 minutes.

Combine the onion mixture with the yogurt in the blender and puree until smooth. Set aside this mixture aside.

Heat the remaining butter and sauté the meat, a few pieces at a time, until golden on all sides. Season with the salt and pepper then add the yogurt mixture, cover the saucepan, and simmer over low heat for 20 minutes. Remove lid and simmer for another 15 minutes, stirring occasionally.

Combine the meat with the rice and smooth the mixture into a large baking dish. You may cover the mixture with foil and refrigerate until ready to serve or bake the mixture for 25 minutes at 325 degrees. Garnish before serving.

Chef Osama

Source Lebanese Recipes

More Middle Eastern Recipes:    

 

Lamb tagine with chickpeas  

Chicken tagine with apricots

Beef and Pear Tagine  

Lamb Tagine 

Vegetable tagine

Fish Tagine 

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Lamb tagine with chickpeas recipe - How to make lamb tagine with chickpeas

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

Recipe facts:

Takes: 1hr5mins
Serves: 4

Ingredients

300g Stewing Lamb
1 onion, sliced
2 tomatoes, roughly chopped
1tsp ground cinnamon
400g can chickpeas, drained
100g Tesco Ready to Eat dried Apricots
600ml vegetable or chicken stock
½ x 35 g pack curled parsley, chopped
Couscous, to serve
Fresh coriander, to serve (optional)

Preparation

Cut the lamb into cubes. Fry with the onion in a pan until the onion softens and the meat begins to brown. Stir in the tomatoes and cinnamon and cook for a further 3-4 minutes until the tomatoes are softened.

Stir in the chickpeas, apricots and stock. Bring to the boil, cover and simmer gently for at least 45 minutes and up to 2 hours until the meat is tender.

Check the seasoning and stir through the parsley. Serve with plain couscous, cooked according to packet instructions, and garnish with coriander.

Fresh coriander, to serve (optional). 

From Tesco Realfood

More Middle Eastern Recipes:   

 

Chicken tagine with apricots

Beef and Pear Tagine  

Lamb Tagine 

Vegetable tagine

Fish Tagine
Spring Lamb Tagine

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Chicken tagine with apricots recipe - How to make chicken tagine with apricots

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

Ingredients

3 tbsp olive oil
8 small chicken thighs
2 medium onions, chopped
2 garlic cloves, chopped
large pinch saffron threads, crushed
1 tsp each ground ginger, cumin and cinnamon
10 ready-to-eat dried apricots, cut into quarters
1 lemon, juiced
2 tbsp honey
small handful chopped coriander
300ml (½pt) water or stock
4 tbsp flaked almonds, toasted

Preparation 

In a large, heavy saucepan, heat a little of the olive oil. Season the chicken and brown on both sides. Remove from the pan and set aside. Add the remaining oil, onions, garlic and some salt and pepper. Sauté for 10 minutes until softened and golden.

Add the spices, sauté for 1 minute, then add the chicken, apricots, lemon juice, honey and half the coriander. Pour in the water or stock and cook on a low heat for 30 minutes, or until the chicken is tender. Sprinkle with the almonds and remaining coriander and serve with warm couscous.
 

More Middle Eastern Recipes:  

Beef and Pear Tagine 

Lamb Tagine

Vegetable tagine
Fish Tagine
Spring Lamb Tagine
Chicken Tagine Moroccan Style  

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Middle Eastern roasted lamb shoulder with freekeh recipe

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

Master Chef Eric Hendry trained mainly in French restaurants in Canada - with a couple of short stints in New York as well - before "chasing a girl" he met in the Rockies to Australia. He dropped off his resume at MoMo and was promptly employed to work with owner/executive chef Greg Malouf.

Ingredients

2 lamb shoulders (bone in)
3 brown onions, peeled and quartered
2 heads garlic, halved
1 litre chicken stock

MARINADE
3 tbsp baharat*(spice blend)
1 tbsp dry mint
4 tbsp extra-virgin olive oil
2 lemons, zested and juiced
250ml white wine
4 garlic cloves, plus 2 extra heads of garlic
2 tbsp sea salt
400g freekeh* (roast wheat)
1 onion, diced
100ml pure olive oil
250g lamb, minced
1 teaspoon cinnamon, ground
1/2 tsp allspice, ground
1/2 tsp nutmeg
1/2 tsp cloves
200g spinach
1 litre chicken stock (extra)
100g almonds, flaked
Yoghurt, to serve

Method

Pre-heat oven to 176C.

For the marinade, combine all ingredients in a food processor.

Rub the baharat marinade into the lamb and leave for at least two hours.

Take the lamb out of the marinade and reserve the liquid. Place the lamb in a roasting tray large enough that it isn't crowded. Put in the oven and leave uncovered for 20-25 minutes or until lamb starts to colour lightly.

Add the quartered onions, heads of garlic and 1lt of chicken stock to the pan. Cover tightly with foil. Turn the oven down to 135C and roast for 3-4 hours, basting occasionally with remaining marinade.

About an hour before the lamb is done, prepare the freekeh. Rinse the wheat and remove any debris or grit.

Heat half the olive oil in a pot on medium and saute the onion until lightly coloured. Add the lamb mince and spices and continue to cook until the lamb is coloured nicely and the spices are fragrant. Add the spinach; stir until wilted. Add the freekeh and stir until coated. Mix in 1lt of chicken stock and a good pinch of salt. Cook, covered, on the stove until the liquid is absorbed and the grains have swelled.

Fry the almonds in remaining olive oil, drain and reserve.

To serve, place a portion of green wheat on each plate with a piece of meat, which should be tender enough to eat with a spoon. Sprinkle with the fried almonds. Put roasting juices in a jug.

Serve with a bowl of Greek-style yoghurt and a salad of bitter greens dressed with lemon and olive oil.

Serves 6-8

Author: Eric Hendry Photo: Gary Medlicott Source: The Age Friday July 17, 2009 Middle Eastern, Quick, Dinner

More Middle Eastern Food Recipes

Minted lamb kebabs with tabbouleh
Harissa lamb & pepper kebabs
Tandoori lamb kebabs
Home-style doner kebab
Iskender kebab recipe
Lamb kebabs recipe

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Minted lamb kebabs with tabbouleh recipe - How to make Minted lamb kebabs with tabbouleh

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

Ingredients

1 x 560g (1lb 3oz) pack minted lamb kebabs
olive oil, for brushing
125g (4oz) couscous
175ml (6½fl oz) hot chicken or veg stock
15g (½oz) chopped walnuts
1 large carrot
1 large cooked beetroot
2 tbsp fresh parsley, finely chopped
1 tbsp fresh mint, finely chopped

For the dressing:
1 small clove garlic, crushed
¼ tsp cinnamon
1 tbsp red wine vinegar
2 tbsp olive oil
1 orange, zest and juice

Preparation:

Heat a griddle pan, or the grill, until really hot. Brush the kebabs with a little olive oil and cook for about
10 minutes, turning often, until they are browned all over and cooked through.

Meanwhile, put the couscous in a large bowl and pour over the hot stock. Cover with clingfilm and leave for 5-10 minutes, until all the stock has been absorbed and the couscous is soft. Heat a small pan over a medium heat, add the walnuts and cook for 3 minutes, until lightly toasted. Leave to cool.

Peel the carrot, then finely chop, along with the beetroot. Fluff up the couscous with a fork, then stir through the veg, parsley, mint and walnuts, reserving a little of the herbs and some walnuts to garnish. Whisk together all the dressing ingredients, stir through the couscous and serve alongside the kebabs.

From Tesco Realfood

More Kebab Recipes

Harissa lamb & pepper kebabs
Tandoori lamb kebabs
Home-style doner kebab
Iskender kebab recipe
Lamb kebabs recipe
Sticky sausage kebabs with lemon potatoes 
 
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Rice and meat phyllo (Ouzi) Recipe

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

Ingredients

1 Kilo meat, diced
4 Cups water
2 Carrots, peeled, seeded, diced
2 Celery sticks, diced
2 Onion (medium size), cut into big pieces
2 Bay leaves
3 Cardamom seeds
2 Cinnamon sticks
2 Mystic
Salt and pepper
4 Tbs ghee
¼ Cup pine nuts
¼ Cup almond, peeled
1 tsp ground cloves
1 tsp ground cinnamon
1 Cup green peas, boiled
2 Cups (pre-cooked) rice
Phyllo dough
Ghee for brushing
For serving, yogurt salad

Method

In some countries, baby lamb is called OUZI, but in this recipe OUZI is for a dish prepared from phyllo (Fillo or filo) dough, rice and meat.

Put water in a large pot over medium heat, add meat, vegetables, spices (seeds only),
Bring to a boil and skim foam from top as necessary.

Reduce heat and simmer for 20 minutes or until meat is tender, season with salt and pepper.

Heat ghee in a skillet over medium heat, add pine nuts and almond, stir until golden,
Transfer to a paper towel.

Remove meat from stock, season with ground cloves and cinnamon.

Mix green peas with rice, pine nuts, almond, and meat pieces. Season mixture with salt and pepper, stir until combined.

Preheat oven to 180°C.

Grease a ramekin or medium size glass bowl (custard bowl).

Cut phyllo dough into half.

Place 1 sheet of the phyllo into the bowl allowing excess edges to extend out.
Brush with butter then place another sheet to overlap and brush with butter.

Fill with the meat mixture, Fold over the edges of the phyllo, pressing lightly to seal.

Flip over into a lightly greased baking sheet.

Repeat this process until the whole quantity of filling and phyllo are finished.

Bake in oven for 20 minutes or until golden.

Serve warm with yogurt salad and top with chopped parsley.

Note
In order to keep phyllo dough form drying, cover with plastic wrap, then a damp towel

The filling can be served as a side dish.

Rice can be cooked in meat stock.

More Middle Eastern Food Recipes:

Mansaf
Recipe for Jordanian Mansaf
Middle Eastern rice pudding
Lebanese rice and noodles
Middle Eastern Chickpea & Rice Stew
Shish Taouk with White Rice

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Mansaf - How to make mansaf

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

Ingredients

1 Jameed (dried goat yogurt) dried. A piece hand fist size.
8 Cups water
2 Cups vegetables (Onion, carrots, celery), diced
4 Cardamom cloves
4 Bay leaves
3 Cinnamon sticks
½ tsp cloves seeds
½ Whole lamb (small size, about 4 kilos)
Salt and pepper
4 Tbs oil or (ghee)
¼ Cup almond, peeled
¼ Cup pine nuts
3 Cup Egyptian rice
1 tsp Turmeric (or saffron, dissolved in warm water)
3 ½ Cups water
2 Shrak bread (thin Arabic bread)
Parsley, chopped for decoration

Method

Crush Jammed until powdered, soak in water (8 cups) for 24 hours or until soft. Stir at least twice during that time.
Cut Lamb into big pieces, clean well and pat dry.

Heat water in a large pot over medium heat; add vegetables and spices then add meat pieces, simmer for 30 minutes. Skim foam from top as necessary. Then remove meat and set aside (not fully cooked).

Place Jameed with soaking water in another pot over medium heat, bring to boil and add the meat pieces.

Season with salt and pepper, reduce heat, cover and leave for 60 minutes, stir occasionally until fully cooked.

Heat oil in a pot over medium heat, stir almond and pine nuts until golden. Drain on a paper towel.

Rinse rice, drain then fry in same oil. Stir for 3 minutes, add turmeric and season with salt, pepper. Stir to combine.

Add water, bring to boil over medium heat then reduce heat, cover and simmer for 15 minutes or until done.

For serving, put the bread in a plate or a tray; pour ½ of jameed stock (resulting from the meat cooking) then add a layer of rice, top with meat and finally pour remaining stock over the whole plate.

Top with toasted almond and pine nuts, sprinkle chopped parsley and serve with more
jameed.

Note
- Remaining jameed stock can be served as a side plate, top with ghee and serve with white rice.

- Instead of jameed, a mixture of yogurt, flour and milk can be used but it won’t give the same traditional taste.

- Jameed is sold in certain places (in a liquid form) same as (buttermilk).In this case do not soak and use directly.

More Middle Eastern Food Recipes:

Recipe for Jordanian Mansaf
Middle Eastern rice pudding
Lebanese rice and noodles
Middle Eastern Chickpea & Rice Stew
Shish Taouk with White Rice
Middle Eastern-style lamb shanks with saffron rice

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Yemeni Chicken with Potato in Oven Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Yemeni Chicken with Potato in Oven Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Yemeni Chicken with Potato in Oven.

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

Serves: 6 persons

Ingredients

5 medium potatoes or 1250 g, cut into medium slices
2½ cups water or 625 ml
4 cloves garlic, crushed
½ cup coriander leaves or 35 g, chopped
2 cubes MAGGI® Chicken Bouillon
½ teaspoon ground black pepper
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
½ teaspoon ground cumin
1 tablespoon corn flour
1 whole chicken, cut into 8 pieces
¼ cup lemon juice

Preparation

In a saucepan add water, crushed garlic, chopped coriander (reserve 2 tablespoons of coriander for garnish), MAGGI® Chicken Bouillon cubes, spices and corn-flour. Bring to boil and simmer for 5 minutes with constant stirring until the sauce slightly thickens.

In a 30cm x 24cm baking dish arrange the potatoes slices.

Pour prepared sauce to the potato then arrange on top the chicken pieces and bake in a 200˚C oven for 1 hour 30 minutes or until potatoes and chicken are cooked.

Pour lemon juice on top of the baked dish and garnish with the remaining chopped coriander then serve.

Cooking tips : Cover with aluminum foil if the chicken is roasted but the potato is not yet cooked.

Serving tips : Serve this dish with green salad.

Nutritional Information:

Fats :     26.00 g
Protein :     35.00 g
Carbohydrate :     38.00 g
Energy :     535.00 Kcal 

More Middle Eastern Recipes:

Lebanese Chicken and Potatoes
Middle Eastern Chicken Pot and Butter-Nut Couscous
Roast chicken with couscous & pine nut stuffing
10-minute couscous salad
Summer couscous salad
Herby salmon & couscous parcels

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Lebanese Chicken and Potatoes Recipe

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

A traditional Lebanese dish of baked chicken and potatoes. Unbelievably simple, but ever so delicious.

Prep Time: 15 Min | Cook Time: 1 Hr | Ready In: 1 Hr 15 Min

Ingredients

8 cut up chicken pieces
8 medium potatoes, peeled and quartered
salt to taste
ground white pepper to taste
4 cloves garlic, crushed
1/2 cup extra virgin olive oil
1 cup fresh lemon juice

Directions

1. Preheat oven to 425 degrees F (220 degrees C).

2. Place chicken and potatoes in a large baking dish. Season generously with salt and white pepper.

3. In a bowl, stir together garlic, olive oil, and lemon juice. Pour over chicken and potatoes. Cover dish with foil.

4. Bake in preheated oven for 30 minutes. Remove foil, increase heat to 475 degrees F (245 degrees C), and cook until chicken and potatoes are golden, about 30 minutes.

Nutritional Information

Amount Per Serving  Calories: 592 | Total Fat: 30.5g | Cholesterol: 65mg

More Middle Eastern Recipes:

Middle Eastern Chicken Pot and Butter-Nut Couscous
Roast chicken with couscous & pine nut stuffing
10-minute couscous salad
Summer couscous salad
Herby salmon & couscous parcels
Chicken Tagine with Couscous

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Macaroni Pasta with Béchamel Recipe

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

Preparation time :     25 minutes
Cooking time :     45 minutes
Serves: 6 persons

Ingredients

2½ cups macaroni pasta or 375 g
2 tablespoons vegetable oil
1 large onion or 200 g, diced
300 g minced beef
½ teaspoon salt
¼ teaspoon ground black pepper
5 cups milk or 1250 ml
1 sachet MAGGI® Béchamel Mix
1 cup mozzarella cheese or 100 g, grated

Preparation

Cook the macaroni pasta according to packaging instructions preferably “al-dente”. Drain and cool under cold water then set aside.

Heat the oil in a sauce pan and sauté onions for 2 minutes then add the minced meat and fry for 5 minutes or until the beef becomes brown in color. Season with salt and black pepper, stir and set aside.

Add milk and MAGGI® Béchamel Mix to a large saucepan. Bring to boil with constant stirring then simmer for 2-3 minutes or until the sauce thickens.

Pour 2/3 quantity of the béchamel sauce into the cooked macaroni in a mixing bowl and mix to combine the sauce and the pasta well. Arrange half the quantity of pasta mixture over the bottom of an oven dish.

Arrange the prepared meat mixture over the pasta in the same oven dish then top with the rest of pasta mixture.

Spoon the rest of the béchamel sauce over the pasta and top with Mozzarella cheese.

Bake in a 190°C preheated oven for 15-20 minutes or until top becomes golden in color.


Cooking tips: You can use any other kind of pasta.

Nutritional Information:

Fats :     24.00 g
Protein :     34.00 g
Carbohydrate :     69.00 g
Energy :     615.00 Kcal

More Middle Eastern Recipes:

Arabic Lamb and Potato Pie  
Moroccan spiced pie 
Middle Eastern spiced lamb pizza 
Saffron-roast tomatoes with labneh
Middle Eastern Pastries
Potato Kibbeh in Oven

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Arabic Lamb and Potato Pie Recipe

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

Preparation time :     30 minutes
Cooking time :     35 minutes
Serves: 7 persons

Ingredients

2 cups vegetable oil, for deep frying
3 cups cauliflower or 450 g, cut into large florets
500 g minced lamb
2 tablespoons olive oil
1 medium onion or 125 g, sliced
3 cloves garlic, sliced
1 medium green bell pepper or 150 g, sliced
2 medium tomatoes or 300 g, peeled and sliced
2 cubes MAGGI® Flavored Mutton Bouillon
1 tablespoon tomato paste
½ tablespoon seven spices
1 cup water or 250 ml

For the potato:
4 medium potatoes or 1 kg, cut into large cubes and boiled
½ cup milk or 125 ml
2 tablespoons butter
Pinch of salt
Pinch of white ground pepper
1 cup mozzarella cheese or 100 g, grated

Preparation

Heat oil and deep-fry the cauliflower until is golden in color. Remove and set aside over a kitchen towel to absorb any excess oil.

Form minced lamb into small balls and place them in a greased baking tray; bake in a preheated oven at 200˚C for 10-15 minutes or until they are cooked.

In a medium saucepan, warm olive oil and sauté onion and garlic until soften then add green bell pepper and stir for 2 minutes. Add tomato, MAGGI® Flavored Mutton Bouillon cubes, tomato paste and Arabic seven spices. Stir for 5 minutes or until tomato is softened.

Add the water and the prepared meat. Simmer for 10 minutes then add the prepared cauliflower. Stir and set aside.

Mash the potato with milk, butter, salt and pepper.

Pour the cauliflower mixture in an oven proof dish and the potato mixture over.

Sprinkle the cheese over the potato and bake in a preheated oven at 250˚C for 15 minutes or until the top is golden in color.

Cooking tips: It’s easier to use a piping bag for placing the potato mixture on top.

Nutrition Information:

Fats :     33.00 g
Protein :     21.00 g
Carbohydrate :     33.00 g
Energy :     510.00 Kcal

More Middle Eastern Recipes:

Spring Lamb Tagine
Middle Eastern spiced lamb pizza
Turkish lamb pizza with pumpkin & lentils
Moroccan Rub Lamb Chops
Chicken Mulukhiya
Chicken with yogurt & pomegranate  

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Moroccan Meatballs - Quick & Easy Moroccan Meatballs

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

Prep time 15 min
Total time 35 min
Makes 8 servings, 3 meatballs each

Ingredients

1 cup brewed MAXWELL HOUSE Coffee, cooled
2 Tbsp.  honey
1-1/2 tsp. potato starch
2 lb.  ground beef
2 cloves garlic, minced
2 tsp.  salt
2 tsp. paprika
1-1/2 tsp.  ground cumin
1/2 tsp. ground allspice
1 small  onion, thinly sliced

Preparation

Combine coffee, honey and potato starch; set aside. Mix meat, garlic, salt, paprika, cumin and allspice until well blended. Shape into 24 meatballs.

Cook in large nonstick skillet on medium heat 10 min. or until browned on all sides, stirring occasionally. Increase heat to medium-high.

Add onions and coffee mixture to skillet; stir until meatballs are evenly coated. Bring just to boil. Reduce heat to medium; simmer 10 min. or until meatballs are cooked through (160°F) and sauce is thickened, stirring occasionally.

Serving Suggestion
Serve over hot cooked rice along with your favorite hot steamed vegetable.

Make Ahead
Prepare meatballs and cook in sauce as directed; cool completely. Cover tightly and refrigerate up to 24 hours. When ready to serve, place meatball mixture in large saucepan; cook on medium-low heat until heated through, stirring occasionally.

Nutritional information (Per serving)

Calories 230 ................Total fat 13 g
Saturated fat 5 g...........Cholesterol 65 mg
Sodium 660 mg.............Carbohydrate 7 g
Dietary fiber  1 g...........Sugars 5 g
Protein  21 g.................Vitamin A 6 %DV
Vitamin C 2 %DV.........Calcium 0 %DV
Iron 15 %DV 


Moroccan lamb meatballs with harissa & couscous - Speedy Moroccan meatballs 

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Okra with Tomato Recipe - How to make Okra with Tomato

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

Preparation time :     30 minutes
Cooking time :     45 minutes
Serves: 5 persons

Ingredients

2 cups vegetable oil, for deep frying
600 g frozen okra, thawed
2 tablespoons olive oil
1 medium onion or 125 g, chopped
5 cloves garlic, sliced
4 tablespoons coriander leaves, chopped
2 medium tomatoes or 300 g, peeled and pureed
2½ cups water or 625 ml
2 cubes MAGGI® Vegetable Bouillon
2 tablespoons tomato paste
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
¼ teaspoon white ground pepper

Preparation

Heat oil in a large saucepan and deep fry okra until it’s lightly golden in color. Remove okra from oil and place it in strainer and set aside.

Warm olive oil in a medium saucepan and sauté onion until its tender then add garlic and coriander and stir until fragrant. Add the prepared okra, tomato, water, MAGGI® Vegetable Bouillon cubes, tomato paste and spices.

Bring to boil and simmer over a low heat for 20-25 minutes or until okra is tender (add water if it’s needed).

Serving tips :     This dish can be served hot or cold.

Nutritional Information

Fats :     14.00 g
Protein :     3.20 g
Carbohydrate :     15.00 g
Energy :     197.00 Kcal

Chicken with Mushroom and Tomato - Frike with Fish Stew Recipe - Stuffed Baby Zucchini with Tomato Sauce

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Fish Tagine Recipe - How to make Fish Tagine

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

 Preparation time :     20 minutes
Cooking time :     35 minutes
Serves: 6 persons

Ingredients

700 g hammour, fillets cut into small steaks
300 g sesame paste
½ cup lemon juice or 125 ml
1¾ cups water or 435 ml
2 tablespoons olive oil
1 large onion or 200 g, sliced
½ cup water or 125 ml, additional quantity
2 cubes MAGGI® Vegetable Bouillon
Pinch of chili powder
Pinch of ground cumin

Preparation

Place the fish fillet in a baking tray and bake in a preheated oven at 250°C for 10-15 minutes or until fish is cooked (season with salt and pepper and some of olive oil). Remove and set aside.

Meanwhile, In a bowl combine and whisk sesame paste, lemon juice and water and whisk well until mixture is smooth then set aside.

Warm olive oil in a medium saucepan and sauté onion for 5 minutes or until yellow golden color then add the additional water. Bring to boil and simmer until water is almost evaporated.

Add the prepared sesame sauce over and the MAGGI® Vegetable Bouillon cubes and cook while stirring constantly over a medium heat until it boils then simmer for 5 minutes and remove from heat.

Place the cooked fish fillet in a large plate and pour the sauce over and serve with white rice.

Serving tips :     Garnish the top with red chili powder, toasted pine seeds and chopped parsley.

Nutritional Information
Fats :     31.00 g
Protein :     32.00 g
Carbohydrate :     18.00 g
Energy :     465.00 Kcal

Egyptian-style fish with roasted vegetables - Moroccan-spiced tuna recipe - Spring Lamb Tagine Recipe

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Eggplant Musakaa Recipe - How to make Eggplant Musakaa

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

Preparation time :     25 minutes
Cooking time :     35 minutes
Serves: 5 persons

Ingredients

2 medium eggplants or 750 g, cut into large cubes
2 tablespoons olive oil
1 medium onion or 125 g, sliced
5 cloves garlic, sliced
2 medium tomatoes or 300 g, peeled and sliced
2 cubes MAGGI® Vegetable Bouillon
2 tablespoons tomato paste
3 cups water or 750 ml
1 tin canned chickpeas or 240 g, drained
Pinch of ground cinnamon
1 teaspoon dried mint

Preparation

Grill eggplant cubes in a large non-stick pan from all sides and set them aside.

Warm olive oil in a medium saucepan and sauté onion for 3 minutes or until onion is tender. Add garlic and stir until fragrant then add the tomato and stir for 5 minutes or until tomato is tender.

Add MAGGI® Vegetable Bouillon cubes, tomato paste, water, and the prepared eggplant. Bring to boil then simmer over a low heat for 15 minutes or until eggplant is almost cooked.

Add chickpeas, cinnamon powder and dried mint and simmer for 10 minutes or until eggplant is completely cooked.

Cooking tips :     After adding the eggplant, don’t over stir while cooking.

Nutritional Information

Fats :     6.20 g
Protein :     5.60 g
Carbohydrate :     27.00 g
Energy :     174.00 Kcal

Eggplant, pistachio & tomato salad - Baba Ghanoush Eggplant Dip - Roasted Eggplant Spread - Middle Eastern Eggplant Salad

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Chicken Mulukhiya Recipe - How to make Chicken Mulukhiya

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Food Recipes) invites you to try Chicken Mulukhiya Recipe. Enjoy the Middle Eastern (Arabic/Lebanese) Cuisine and learn how to make Chicken Mulukhiya.

Preparation time :     20 minutes
Cooking time :     1 hour, 30 minutes
Serves: 4 persons

Ingredients

3 medium onions or 450 g
2 tablespoons olive oil
5 cloves garlic, crushed
1 cup coriander leaves or 75 g, chopped
3 cups water or 750 ml
3 cubes MAGGI® Chicken Less Salt Bouillon
¼ cup lemon juice or 60 ml
500 g boneless and skinned chicken breasts, cut into cubes
1 cinnamon stick
500 g mulukhiya, frozen and thawed

Preparation

Bake the onions in a 200°C preheated oven for 45 minutes or until onions are baked, remove from oven, peel and chop.

Warm olive oil in a large pan, add garlic, coriander and cook over medium heat for 2-3 minutes.

Add water, MAGGI® Chicken Less Salt Bouillon cubes and lemon juice. Add baked onions, bring to boil cover and simmer on low heat for 10 minutes.

Use a stick blender or kitchen mixer and puree the stock until smooth. Add chicken cubes, cinnamon stick and mulukhiya. Simmer for 15-20 minutes or until chicken becomes tender.

Serve with toasted bread and cooked rice.

Serving tips :     Serve chopped onion in lemon and vinegar on the side as dressing. 

Nutritional Information

Serving tips :     Serve chopped onion in lemon and vinegar on the side as dressing.
Preparation time :     20 minutes
Cooking time :     1 hour, 30 minutes
Fats :     9.50 g
Protein :     37.00 g
Carbohydrate :     25.00 g
Energy :     323.00 Kcal

Vegetables with Lamb Stew Recipe - Bamia Stew Recipe - Middle Eastern Chickpea & Rice Stew

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Sheikh El-Mehshi Recipe - How to make Sheikh El-Mehshi

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

Preparation time :     30 minutes
Cooking time :     50 minutes
Serves: 8 persons

Ingredients

1½ kg eggplants, medium size, peeled and cut into quarters
2 cups vegetable oil, for deep frying

For the stuffing:
2 tablespoons vegetable oil
2 medium onions or 250 g, chopped
½ kg minced lamb
2 cubes MAGGI® Mutton Bouillon, crumbled
½ teaspoon seven spices
3 tablespoons pine seeds, toasted

For the sauce:
1 clove garlic, crushed
2 medium tomatoes or 300 g, peeled and pureed
¼ teaspoon seven spices
1 cube MAGGI® Mutton Bouillon
2 tablespoons tomato paste
2 cups water or 500 ml

Preparation

Slit the eggplant down the middle. Heat the oil (reserve 2 tablespoons of oil) and deep fry the eggplant until they are golden brown in color. Remove and set aside on a kitchen towel to absorb any excess oil.

Heat the reserved 2 tablespoons of oil in a large pan, add onion and cook until tender. Add the minced lamb and stir until cooked and brown in color. Add the crumbled MAGGI® Mutton Bouillon cubes, Arabic seven spices and pine seeds and stir to combine well.

Combine all sauce ingredients in a small saucepan and bring to boil. Simmer over low heat for 5 minutes. Remove from heat and set aside.

Stuff the prepared eggplant with the meat mixture and place them over a large baking dish. Pour the sauce over. Cover with aluminum foil and bake in a preheated oven at 250˚C for 30 minutes.

Serve hot with vermicelli rice.

Cooking tips :     Place round slices of tomato and green bell pepper over each stuffed eggplant before baking.

Nutritional Information

Cooking tips :     Place round slices of tomato and green bell pepper over each stuffed eggplant before baking.
Preparation time :     30 minutes
Cooking time :     50 minutes
Fats :     27.00 g
Protein :     14.00 g
Carbohydrate :     17.00 g
Energy :     354.00 Kcal

More eggplant recipes

Stuffed Baby Zucchini and Eggplant with Beef Shanks Recipe 
Eggplant, pistachio & tomato salad recipe
Baba Ghanoush Eggplant Dip Recipe
Roasted Eggplant Spread
How to Make Maqluba

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Shakreyah Recipe - How to make Shakreyah

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

Preparation time : 25 minutes
Cooking time : 1 hour, 30 minutes
Serves: 6 persons

Ingredients

300 g lean beef, cut into large cubes
18 baby onions, peeled
4 cups low fat yoghurt or 1000 ml
2 cubes MAGGI® Chicken Less Salt Bouillon, crumbled
1½ tablespoons corn flour
1 egg white, lightly beaten
1½ tablespoons olive oil
1½ tablespoons garlic, crushed
2 tablespoons fresh mint, chopped
2 tablespoons coriander leaves, chopped

Preparation

Boil beef cubes and baby onion in two separate saucepans until they are cooked.

Meanwhile, combine low fat yogurt, the crumbled MAGGI® Chicken Less Salt Bouillon cubes, corn flour and egg white in a separate saucepan and place over a medium heat with constant stirring until it boils. Remove and set aside.

Warm olive oil in a small pan-fry and sauté garlic until fragrant then add mint and coriander and stir for a seconds. Pour over the yogurt mix and stir.

Drain the cooked beef and baby onion and pour them over the yogurt mix. Stir and serve with steamed rice.

Nutritional Information

Preparation time :     25 minutes
Cooking time :     1 hour, 30 minutes
Fats :     14.00 g
Protein :     20.00 g
Carbohydrate :     25.00 g
Energy :     308.00 Kcal

Kousa Bil-Laban Recipe - Kousa Mahshi - Recipe for Jordanian Mansaf

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Stuffed Baby Zucchini and Eggplant with Beef Shanks Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Stuffed Baby Zucchini and Eggplant with Beef Shanks Recipe. Enjoy the Middle Eastern (Arabic/Lebanese) Cuisine and learn how to make Stuffed Baby Zucchini and Eggplant with Beef Shanks.

Preparation time :     30 minutes
Cooking time :     2 hours
Serves: 6 persons

Ingredients

10 small baby zucchini or 800 g
10 baby eggplants or 650 g
½ cup egyptian rice or 100 g, soaked in water for 1 hour and drained
200 g lean minced beef
1 medium tomato or 150 g, chopped
¼ cup water or 60 ml
1 teaspoon salt
1 tablespoon ground cinnamon
½ teaspoon ground black pepper
1 tablespoon seven spices, ground
Pinch of ground nutmeg
1 tablespoon vegetable oil
500 g lean beef shanks, cut into big chunks
2 cubes MAGGI® Flavored Mutton Bouillon, crumbled
8 cloves garlic, peeled
9 cups water or 2250 ml, additional quantity
5 tablespoons tomato paste
 
Preparation

Hollow baby zucchinis and eggplants. Wash both well, drain and set them aside.

In a bowl, combine and mix rice, meat, tomato, water, salt and spices and set aside.

Stuff baby zucchinis and eggplants with this mixture and keep 1cm empty from the top and set aside.

Heat the oil in large pot and fry beef shanks for 5 minutes or until brown in color. Remove pot from heat. Add the whole peeled garlic and the crumbled MAGGI® Flavored Mutton Bouillon cubes.

Place stuffed eggplants and the baby zucchinis over the shanks side by side. Secure the top with a plate.

Combine and mix well the water and tomato paste together. Pour over the prepared pot. Place over medium heat and bring to boil (add salt to your taste) then simmer on low heat for 2 hours or until eggplants and baby zucchinis are well cooked. Remove from heat and serve.

Cooking tips :     Add more water during cooking if needed.
Serving tips :     Serve with low fat yogurt.

Nutritional Information

Cooking tips :     Add more water during cooking if needed.
Serving tips :     Serve with low fat yogurt.
Preparation time :     30 minutes
Cooking time :     2 hours
Fats :     12.00 g
Protein :     30.00 g
Carbohydrate :     31.00 g
Energy :     343.00 Kcal

Stuffed Baby Zucchini and Vine Leaves with Lamb Chops Recipe - Stuffed zucchini recipeLamb Stuffed Vine Leaves (waraq Enab) - Kousa Mahshi -

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Stuffed Baby Zucchini and Vine Leaves with Lamb Chops Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Stuffed Baby Zucchini and Vine Leaves with Lamb Chops Recipe. Enjoy the Middle Eastern (Arabic/Lebanese) Cuisine and learn how to make Stuffed Baby Zucchini and Vine Leaves with Lamb Chops.

Preparation time : 30 minutes
Cooking time : 2 hours
Serves: 8 persons

Ingredients

18 small baby zucchini or 1500 g
35 medium vine leaves
1¼ cups egyptian rice or 250 g, soaked in water for 1 hour and drained
500 g minced lamb
1 medium tomato or 150 g
4 tablespoons butter, melted
¼ cup water or 60 ml
1¼ teaspoons salt
1 tablespoon ground cinnamon
½ teaspoon ground black pepper
1 teaspoon seven spices, ground
Pinch of ground nutmeg
1 tablespoon vegetable oil
1 kg lamb chops, cleaned from fat
4 cubes MAGGI® Mutton Bouillon
8 cloves garlic, peeled
10 cups water or 2500 ml, additional quantity
½ cup lemon juice or 125 ml

Preparation

Hollow baby zucchini and then remove extra stems from the vine leaves. Wash both well, drain and set them aside.

In a bowl, combine and mix rice, minced lamb, tomato, butter, water, salt and spices and set in fridge for ½ hour.

Stuff baby zucchini with this mixture and keep 1cm empty from the top and set aside.

To stuff a vine leaves; place it on a working board with the dull side and the stem facing up. Place a teaspoon of the stuffing on the lower part of the leaves, fold the outside edges towards the center and roll tightly into the shape of a finger.

Heat the oil in large pot and fry lamb chops for 5 minutes or until brown in color. Remove pot from heat. Arrange lamb chops evenly then add the whole peeled garlic, crumble MAGGI® Mutton Bouillon cubes over the lamb chops.

Lines with 1 layer of unstuffed leaves over the lamb chops then place the rolled stuffed leaves above them alternating the direction of each layer.

Place stuffed baby zucchini over the stuffed vine leaves side by side. Secure zucchinis with a plate on top.

Add water and bring to boil (add salt to your taste) then simmer on low heat for 2 hours or until baby zucchini is well cooked. Add lemon juice and remove from heat.

Cooking tips : Add more water if it’s needed during boiling to make sure zucchini is covered with water.

Nutritional Information

Cooking tips :     Add more water if it’s needed during boiling to make sure zucchini is covered with water.
Preparation time :     30 minutes
Cooking time :     2 hours
Fats :     51.00 g
Protein :     38.00 g
Carbohydrate :     40.00 g
Energy :     768.00 Kcal

Lamb Stuffed Vine Leaves (waraq Enab) - Middle Eastern stuffed capsicums - How to make Malfouf - Halloumi stuffed peppers recipe

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