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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Arabic Style White Rice Recipe

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

Preparation time :     10 minutes
Cooking time :     1 hour

Serves: 5 persons

Ingredients

7 cups water or 1750 ml
4 cubes MAGGI® Chicken Bouillon
2 tablespoons vinegar, white
3 cups basmati rice or 600 g
½ cup butter or 100 g
1½ teaspoons ground turmeric
1 medium green bell pepper, sliced

Preparation

Add water, MAGGI® Chicken Bouillon cubes and vinegar to a large pot and bring to boil.

Add the rice and cook for 10 minutes or until the rice is almost tender. Drain in a strainer.

Heat half the quantity of butter in a large saucepan, add turmeric and bell pepper and cook for 2-3 minutes.

Add the cooked rice and spread the rest of butter on top of rice without stirring.

Cover and cook on very low heat for 1 hour or until rice is cooked.

Fluff up the rice using a wooden fork in order to become yellow and white mixed colors.

Serve on a large serving dish, placing the crispy golden rice layer on top.

Nutritional Information:

Fats :     19.00 g
Protein :     9.70 g
Carbohydrate :     98.00 g
Energy :     607.00 Kcal

More Middle Eastern Food Recipes:

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
Lemony rice & peas
 
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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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Lebanese rice and noodles recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Dessert Recipes) invites you to try Lebanese rice and noodles  Recipe. Enjoy wonderful Lebanese Cuisine and learn how to make Lebanese rice and noodles. 

Ingredients (serves 4)

1/2 cup white long-grain rice
1/2 x 250g packet dried rice vermicelli noodles, coarsely broken
1 small red onion, finely chopped
2 large tomatoes, finely chopped
1/3 cup toasted pine nuts
1/2 cup chopped fresh flat-leaf parsley leaves
1/4 cup lemon juice
2 garlic cloves, crushed
1 tablespoon olive oil

Method

1. Cook rice in a large saucepan of boiling water for 8 to 10 minutes or until just tender. Remove from heat. Add noodles. Stand for 2 minutes or until noodles are softened. Drain. Refresh under cold water. Drain. Cool.

2. Place onion, tomato, pine nuts, parsley and rice mixture in a large bowl. Whisk lemon juice, garlic and oil together in a jug. Add to bowl. Season with salt and pepper. Toss to combine. Serve.

Notes
- Serve with grilled lamb chops or roast chicken.
- Assemble salad up to 2 hours before serving.

Source
Super Food Ideas - November 2008, Page 25
Recipe by Kim Coverdale 

Middle Eastern skewers with almond rice - Middle Eastern-style lamb shanks with saffron rice recipe - Lemony rice & peas recipe

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Middle Eastern lentils and rice with blackened onions

The hummus blog (The home of delicious Middle Eastern Recipes) invites you to try Middle Eastern lentils and rice with blackened onions recipe. Enjoy cooking Middle Eastern Food and learn how to make lentils and rice with blackened onions.

At its simplest, this traditional Lebanese dish is made with lentils, rice, onion and water. I have added spices. The onions should be cooked really well with lots of blackened, crunchy bits. To make a creamy, thickened yoghurt, drain through a colander or sieve lined with muslin or a new Chux kitchen cloth.

Ingredients

6 tbsp olive oil
6 onions, halved and finely sliced
3 garlic cloves, minced
2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground allspice
5 cups water or vegetable stock
1 1/2 cups brown lentils, washed and drained
1 cup long grain rice, washed and drained
1 cup plain yoghurt, drained through muslin-lined colander for 30 minutes
Fresh mint sprigs, to garnish

Method

Heat 2 tablespoons oil in large saucepan over medium heat. Add one onion, garlic, cumin, cinnamon and allspice and saute for four minutes until onion is softened and lightly coloured. Add water (or stock) and lentils and bring to the boil. Reduce heat to low and simmer for 10-15 minutes. Stir in rice, return to boil, then reduce heat to low, cover and cook until liquid has been absorbed and rice and lentils are tender, about 15 minutes. Season well with salt and pepper. Meanwhile, heat remaining oil in pan and cook remaining onions until soft, well coloured and beginning to caramelise and blacken at the edges, about 30 minutes. Arrange rice and lentils on a platter and sprinkle with caramelised onion. Serve with yoghurt and mint.

Serves 4

Author: Caroline Velik Photo: Marina Oliphant Source: The Sydney Morning Herald Friday June 5, 2009 Middle Eastern, Quick, Contemporary, Healthy, Vegetarian, Kid-friendly, Wheat free, Nut free, Egg free, Lunch

Kushari Recipe - Lemony rice & peas recipe - Shish Taouk with White Rice

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Middle Eastern-style lamb shanks with saffron rice recipe

The Hummus Recipes kitchen invites you to try Middle Eastern-style lamb shanks with saffron rice recipe. Enjoy the best middle eastern cooking recipes and learn how to make tasty Middle Eastern-style lamb shanks with saffron rice.

Preparation Time 20 minutes
Cooking Time 115 minutes

Ingredients (serves 4)

1 tbs olive oil
4 lamb shanks, French trimmed
1 brown onion, halved, finely chopped
2 garlic cloves, crushed
1 tbs ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp turmeric
750ml (3 cups) chicken stock
1 x 800g can diced tomatoes
Fresh coriander leaves, to serve
Greek-style yoghurt, to serve

Saffron rice
55g (1/3 cup) pine nuts
750ml (3 cups) water
1/2 tsp saffron threads
400g (2 cups) basmati rice
95g (1/2 cup) flame raisins

Method

1. Heat the oil in a stockpot over medium-high heat. Add the lamb shanks and cook, turning, for 5 minutes or until brown. Transfer to a plate. Add the onion and garlic to the pan and cook, stirring, for 3 minutes or until soft. Add the cumin, ground coriander, cinnamon and turmeric and cook, stirring, for 30 seconds or until aromatic.
2. Return the lamb shanks to the pan with the stock and tomato. Bring to the boil. Reduce heat to medium-low and simmer, covered, for 1 hour. Uncover and cook, stirring, for 30 minutes or until the lamb is tender. Transfer the lamb shanks to a plate and cover with foil to keep warm. Increase heat to high and bring the stock mixture to the boil. Boil, uncovered, for 10-15 minutes or until the sauce thickens.
3. Meanwhile, to make the saffron rice, cook the pine nuts in a large frying pan over medium heat for 3-4 minutes or until toasted. Transfer to a heatproof bowl. Add the water to the pan and bring to the boil over high heat. Add saffron and reduce heat to low. Add the rice and cook, covered, for 12 minutes or until almost all the liquid is absorbed. Set aside, covered, for 10 minutes or until all the liquid is absorbed. Use a fork to separate the grains. Stir in the pine nuts and raisins.
4. Divide the saffron rice among serving plates. Top with lamb shanks and drizzle with sauce. Sprinkle with fresh coriander and serve with yoghurt.

Note: To French trim the lamb shanks, cut the meat and fat away from the end of the shank so the bone is exposed.

Source
Good Taste - August 2006, Page 72
Recipe by Michelle Southan

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Vegetable Biryani Recipe - How to Make Vegetable Biryani

The Hummus Recipes Kitchen offers a Middle Eastern recipe for Vegetable Biryani (Indian Cuisine). Enjoy Indian cooking and learn how to make Vegetable Biryani Recipe.

Preparation time : 35 minutes
Cooking time : 35 minutes

Ingredients

For the rice:
2½ cups water or 625 ml
2 cubes MAGGI® Seasoning for White Rice
2 cups basmati rice or 400 g

For the vegetables:
2 tablespoons vegetable oil
1 teaspoon caraway seeds
2 medium onions or 250 g, sliced
1 tablespoon garlic, finely chopped
1 tablespoon fresh ginger, finely chopped
1 large carrot or 200 g, cut into medium cubes
½ cup frozen green peas or 80 g, thawed
1 cup frozen green beans or 160 g, thawed and cut
¾ cup water or 185 ml
1 medium green bell pepper or 150 g, cut into medium cubes
1 teaspoon chili powder
1 teaspoon ground turmeric
2 medium tomatoes or 300 g, diced
3 tablespoons fresh mint, chopped
2 tablespoons coriander leaves, chopped

Preparation

1. In a medium saucepan, place water, MAGGI® Seasoning for White Rice cubes and rice. Stir occasionally to boil then cover and simmer over low heat for 15 minutes or until rice is almost cooked. Remove from pot and spread the cooked rice in a large platter and set aside.
2. Meanwhile, heat the oil in another medium saucepan. Add caraway seeds and stir for seconds until caraway starts spluttering then add onion and stir until golden in color.
3. Add garlic and ginger and stir for seconds then add carrot, green peas and green beans; stir for 3 minutes then add water. Cover and simmer until vegetables are almost cooked and water is evaporated.
4. Add bell pepper, red chili powder, turmeric and tomato and stir occasionally for 10 minutes. Add mint and coriander and fold with the vegetable mix.
5. Combine the cooked rice and the vegetable mix gently and place the mixture in a clean pot. Cover with aluminum foil and with a tight fitting lid and place in a very low heat for 30 minutes then serve.

Cooking tips : Sprinkle 1 tablespoon of rose water over the rice and the vegetable mix at the last cooking step.
Serving tips : Serve with low fat yogurt salad (Raita).

Nutritional Information

Fats : 6.30 g
Protein : 9.80 g
Carbohydrate : 84.00 g
Energy : 428.00 Kcal

Lemony rice & peas recipe - Middle Eastern Chickpea & Rice Stew Recipe - Kushari Recipe

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Lemony rice & peas recipe

The Hummus Recipes kitchen invites you to learn how to make Lemony rice & peas. Enjoy cooking easy, delicious, and tasty middle eastern rice dishes.

Easy
Serves 10

Ingredients

300 g brown basmati rice
75 ml olive oil
200 g frozen pea
410 g can lentil , rinsed and drained
410 g chickpea , rinsed and drained
juice 2 lemon
2 bunches spring onion , finely sliced
large bunch coriander , chopped

Method

1. Cook the rice in a large pan of boiling water for about 15 mins, drain and drizzle with a little of the olive oil, then leave to cool.
2. Boil a kettle and pour the water over the peas in a small bowl. Leave them to defrost, then drain. In a large bowl, mix the rice with the peas, lentils, chickpeas, remaining olive oil, lemon juice and the spring onions. Season to taste. The rice salad can now be kept in the fridge for up to 2 days. Remove from the fridge about 30 mins before serving, then stir through the coriander.

Make and take
Take the salad in a large bowl, keeping coriander separate. Toss through before serving.

Per serving:
229 kcalories, protein 7g, carbohydrate 32g, fat 9g, saturated fat 1g, fibre 4g, sugar 2g, salt 1g,

Middle Eastern Chickpea & Rice Stew Recipe - Shish Taouk with White Rice - Kushari Recipe

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Kushari Recipe - How to Make Kushari

Easy and delicious Egyptian Kushari recipe. Learn how to make authentic kushari.

Kushari, often transliterated as koshary, kosheri or koshari, (Egyptian Arabic: كشرى; translit: kusharī) is a popular traditional Egyptian national dish. Kushari is normally a vegetarian and usually a vegan dish, possibly reflecting the meatless diet of Coptic Christians during Lent and other fasts and/or the expensive cost of meat for the lower classes. It is becoming common to add fried liver or shawarma meat as an additional topping.

Kushari is one of the most popular, inexpensive, and common dishes in Egypt, and many restaurants specialize in this one dish.

Prep. Time: 10 Minutes
Cooking time :60 minutes
Serving : 6-8

Ingredients
2 Cups Country Basmati Rice
¼ Cup Oil
2 Large Onion, sliced
1 Cup Lentil
1 Clove Garlic, crushed
1 Teaspoon Cumin, ground
½ Teaspoon Cinnamon, ground
4 ½ Cups Water
2 Teaspoons Salt
2 Cups Macaroni, cooked

Preparation

1. Wash the rice and soak in warm water for 15 – 20 minutes. Drain.
2. In a large saucepan, heat oil and cook onions until dark brown, take about half the amount of onions, keep aside for garnishing.
3. Add water to the onion in the saucepan, bring to boil over high heat, add lentil, garlic, cumin, and cinnamon. Cover and simmer on low heat for 20 –25 minutes, until lentil is tender.
4. Add rice and salt. Stir well. Add more water as needed. Cover and simmer for 25 – 30 minutes until rice is cooked.
5. Arrange Kushari in a round platter, arrange cooked macaroni around, sprinkle with fried onions, and serve it with tomato sauce.

Eggplant Baba Ganoush - Stuffed Baby Zucchini with Tomato Sauce - Lebanese Hummus

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Maqluba Recipe - How to Make Maqluba

Easy and delicious recipe for Middle Eastern Maqluba. Learn how to make the best Maqluba.

Maqluba, Maklouba or Makloubeh, often pronounced as Maalouba or Maglouba (Arabic: مقلوبة) is an upside-down rice and eggplant casserole, hence the name which is literally translated as "upside-down". It is sometimes made with fried cauliflower instead of eggplant and usually includes meat -- often braised lamb. When the casserole is inverted, the top is bright red from the tomatoes that now form the top layer and cover the golden eggplant.

Maqluba is originally Palestinian and then adopted by many Arabic countries especially of Levantine, but it is popular throughout the Arab world.

Prep. Time: 15 Minutes
Cooking time :90 minutes
Serving : 6-8

Ingredients
3 Cups Country Basmati Rice
3 Medium Eggplants
1 ½ Kg Lamb or veal chunks
1 Large Onion, quartered
1 Tablespoon Salt
1 Teaspoon Mixed spices
1 Teaspoon Ground Cinnamon
¼ Teaspoon Ground Black Pepper
¾ Teaspoon Turmeric
3 Tablespoons Ghee
1 Large Onion, sliced
½ Cup Fried Pine nuts
Corn oil to fry the eggplants

Preparation

1. Wash the rice and soak in warm water for 15 – 20 minutes. Drain.
2. Peel eggplants. Cut into 1 cm slices. Sprinkle some salt over eggplants and leave aside for 30 minutes. Fry eggplants in oil, remove and drain on absorbent paper.
3. Place the meat, quartered onion, salt, and spices in a large saucepan. Add 6 - 7 cups water. Cover and cook until meat is tender 50 – 60 minutes. Keep the meat aside. Add water to meat stock to equal 5 cups.
4. In a large casserole, cook sliced onions with ghee until golden. Arrange meat over onions in single layer; arrange the eggplants over meat, then spread over the rice.
5. Add stock gradually. Heat to boiling on high heat. Cover and simmer on very low heat for 30 - 35 minutes.
6. Turn the Maklouba over into a large plate. Sprinkle with nuts.

Lamb Stuffed Vine Leaves - Kousa Bil-Laban - Iraqi Dolma

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Chicken Stew Recipe - How to make Chicken Stew

Easy recipe for Chicken Stew. Enjoy middle eastern cooking recipes and learn how to make delicious Chicken Stew dish.

Ingredients

500 g boneless and skinned chicken breasts, cut into cubes
7 cups water or 1750 ml
1 cinnamon stick
2 cubes MAGGI® Chicken Less Salt Bouillon
2 medium onions or 300 g, cut into cubes
1 tablespoon tomato paste
3 tablespoons egyptian rice, washed and drained
1 medium carrot or 100 g, cut into thick slices
100 g green beans, sliced
1 cup canned chickpeas or 150 g
1 medium zucchini or 75 g, cut into cubes
½ cup frozen green peas or 75 g
1 tablespoon fresh parsley, chopped

Preparation

1. Place chicken pieces and water in a large saucepan. Bring to boil and skim froth as it appears.
2. Add cinnamon stick, MAGGI® Chicken Less Salt Bouillon cubes, onions and tomato paste. Cover and simmer over low heat for 20 minutes.
3. Add rice, carrots, green beans, canned chickpeas and simmer for another 15 minutes or until rice is cooked.
4. Add zucchini and green peas then simmer for 5 minutes.
5. Stir in parsley and serve.

Note: Like many vegetables, green beans are rich in Potassium known to be beneficial for healthy circulation.

Stuffed Chicken - Chicken Shawarma - Moroccan Lamb Stew Recipe

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Kousa Bil-Laban Recipe - How to Make Kousa Bil-Laban

Enjoy Lebanese cooking recipes and learn how to make delicious Lebanese dish of Kousa Bil-Laban (Stuffed baby Zucchinis with Yogurt).

Preparation time :	25 minutes
Cooking time :	35 minutes

Ingredients

2 tablespoons olive oil
1 large onion or 200 g, finely chopped
300 g lean minced lamb
2 cloves garlic, crushed
¾ teaspoon ground black pepper
1 teaspoon ground cinnamon
1 tablespoon pine seeds or 10 g, toasted
¼ cup egyptian rice or 50 g
2 cubes MAGGI® Chicken Less Salt Bouillon
1 kg zucchini, small size
2 cups water or 500 ml
4 cups low fat yoghurt or 1 kg
1½ tablespoons corn flour
1 teaspoon dried mint
1 clove garlic, crushed (extra)

Preparation

1. Warm oil in a large non-stick pan, add and cook onions for 4-5 minutes or until golden brown.
2. Add minced meat, garlic, black pepper, cinnamon and pine seeds. Cook over medium heat for 5-6 minutes. Stir in the rice and a MAGGI® Chicken Less Salt Bouillon cube for 1 minute.
3. Hollow baby zucchini and stuff them with the meat mixture. Arrange stuffed zucchini in a large saucepan.
4. Add water and a MAGGI® Chicken Less Salt Bouillon cube to the saucepan. Cover and simmer over low heat for 15 minutes or until zucchinis are almost cooked.
5. Combine yogurt and corn flour in a large pot and bring them to boil under constant stirring. Simmer for 3-4 minutes.
6. Pour the yogurt sauce over zucchini and simmer for another 5 minutes or until they are cooked. Stir in garlic and dried mint.

Note: Zucchinis are low in fat and calories. ½ cup cooked Zucchinis provide only 18 calories. - Zucchinis provide useful amounts of the vitamin folic acid and potassium, known to be important for circulation.

Stuffed Baby Zucchini with Tomato Sauce - Kousa Mahshi - How to make Malfouf

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Lamb Stuffed Vine Leaves (waraq Enab)

Enjoy traditional middle eastern cooking recipes and learn how to make delicious Lamb Stuffed Vine Leaves (Waraq Enab).

Preparation time : 25 minutes
Cooking time : 55 minutes

Ingredients

3 tablespoons olive oil
1 small onion or 100 g, finely chopped
300 g minced lamb
1 clove garlic, crushed
¼ teaspoon ground cinnamon
1 cube MAGGI® Mutton Bouillon, crumbled
¾ cup Egyptian rice or 150 g
1 medium tomato or 150 g, finely chopped
2 tablespoons fresh parsley, finely chopped
3 tablespoons pine seeds, roasted
50 vine leaves
1 cube MAGGI® Mutton Bouillon, dissolved in 2 cups or 500 ml water

Preparation

1. Heat the oil in a pan, add onions and cook on medium heat for 3-4 minutes until softened. Add meat, garlic and cinnamon, and cook until the pink color disappears then remove from heat.
2. Add the crumbled MAGGI Authentic Taste Mutton Stock cube, rice, tomato, parsley, pine seeds and mix well.
3. To stuff vine leaves: place it on a working board with the dull side and the stem facing you. Place a teaspoon of the stuffing on the lower part of the leaf, fold the outside edges of the leaf towards the center and roll tightly into the shape of a finger.
4. Line the bottom of a sauce pan with two layers of unstuffed leaves then place the rolled stuffed leaves, alternating the direction of each layer.
5. Add the dissolved MAGGI Authentic Taste Mutton Stock cube with more water if needed under the top level of the rolls. Place two plates on top to press the vine leaves.
6. Bring to boil, then lower the heat, cover and simmer for 40-45 minutes until leaves are tender and the rice is cooked.
7. Serve warm, garnished with lemon slices and sprinkle with their juice.

Stuffed Baby Zucchini with Tomato Sauce - How to make Malfouf - Kousa Mahshi Recipe

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Stuffed Baby Zucchini with Tomato Sauce

Enjoy traditional middle eastern cooking recipes and learn how to make Stuffed Baby Zucchini with Tomato Sauce.

Ingredients

1½ kg baby zucchini
2 tablespoons ghee
1 medium onion or 150 g, finely chopped
350 g minced lamb
½ teaspoon ground cinnamon
½ teaspoon ground black pepper
¾ cup Egyptian rice or 150 g, washed and drained
1 medium tomato or 150 g, finely chopped
2 cups water or 500 ml
3 cloves garlic, crushed
2 tablespoons tomato paste
2 cubes MAGGI® Mutton Bouillon

Preparation

1. Hallow the zucchini, wash well and set aside.
2. Heat ghee in a large saucepan then add onion, meat, spices and sauté while stirring for 3-4 minutes. Remove from heat. Stir in rice and tomato.
3. Stuff the zucchini with the meat and rice mixture and arrange in a large casserole. Place 2 plates on top of the zucchini to press them down.
4. Combine water, garlic, tomato paste and MAGGI® Mutton Bouillon cubes in a sauce pan, bring to boil then pour over the zucchini in the casserole.
5. Cover and simmer over low heat for 1 hour or until zucchini and rice are cooked.
   

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Iraqi Dolma Recipe - How to Make Iraqi Dolma

Easy & delicious recipe for Iraqi Dolma. Enjoy Middle eastern cooking and learn how to make tasty Iraqi Dolma main dish.

Ingredients

2 tablespoons ghee
3 small musk
3 small cinnamon sticks
4 whole cloves
1 kg lamb, pieces with bones
3 medium tomatoes or 500 g, puréed
1 tablespoon tomato paste
¾ teaspoon ground black pepper
1 teaspoon ground cumin
2 cubes MAGGI® Chicken Bouillon
3 cups water or 750 ml

Preparation

1. Heat ghee in a large pot, add mastic, cinnamon sticks and the cloves. Stir quickly for 10 seconds. Add the lamb pieces and stir for 2-3 minutes.
2. Add tomato puree, tomato paste, black pepper, cumin powder, MAGGI® Chicken Bouillon cubes and water.
3. Bring to boil, cover and simmer over low heat for 1½ hours, or until the meat is tender and some sauce remains.
4. Place the meat on a serving dish and serve.

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Mansaf Recipe - Recipe for Jordanian Mansaf

Easy recipe for the best Jordanian Mansaf. Learn how to make traditional Jordanian mansaf the national dish of Jordan, made of lamb cooked in a sauce of fermented dried yogurt and served with rice.

Large trays are covered with the doughy flat Arabic bread and dampened with yogurt. On top of this, a layer of rice is heaped. The meat is then piled on top. Almonds, pine-kernels and other nuts may be sprinkled over the dish, which is then ready for serving. if you don't like it with lamb, you can make it with chicken. it's Yummy!

Ingredients

• 6 pieces jameed (about 1/2 pound)
• 3 quarts plus 2 cups water
• 10 tablespoons clarified unsalted butter
• 4 1/2 pounds lamb shoulder on the bone, cut into approximately 3/4 pound pieces and trimmed of excess fat
• 2 tablespoons all spices
  
• 3 cups long-grain rice, soaked in water to cover for 30 minutes and drained or rinsed well under running water until the water runs clear
• 3 to 4 cups boiling water
• 1 tablespoon salt
• 1/2 cup blanched whole almonds
• 1/2 cup pine nuts
• 2 pieces shrak (Arabic flat thin bread)
  

Method

1. Soak the jameed in cold water to cover for 24 to 48 hours.
   
2. Drain and melt the jameed in a pot with 1 quart of the soaking water over medium heat. Add the remaining 2 quarts soaking water as it evaporates until the mixture has the consistency of yogurt. This could take up to 2 hours and you should ultimately have about 2 quarts liquid jamīd. Strain the jamīd through a sieve and set it aside. Save three-quarters of the jamīd for the meat and the rest for the rice, which you will cook separately.
3. In a large, preferably earthenware casserole, heat 5 tablespoons of the clarified butter over medium heat, then cook the lamb until browned on all sides, about 20 minutes. Remove the meat from the casserole with a slotted spoon and set aside. Pour off all the excess fat and liquid. Return the meat to the casserole with the reserved three-quarters of jamīd, reduce the heat to low, add the remaining 2 cups water, sprinkle on the bahārāt, and cook, uncovered, until the meat is falling off the bone, about 3 hours. Do not use any salt because the jameed is salty, but if you are using the stabilized yogurt, you need to salt the meat to taste. Stir the meat so it is mixed well with the spices and yogurt.
4. Meanwhile, prepare the rice. In a heavy flame-proof casserole or pot with a heavy lid, melt 3 tablespoons of the clarified butter over medium-high heat, then cook the rice for 2 minutes, stirring. Pour in 3 cups of the boiling water and the salt, bring to a boil, reduce the heat to low, cover, and cook until the rice is tender and all the liquid is absorbed, about 20 minutes. Do not lift the lid to look at the rice and do not stir the rice as it cooks. After 20 minutes, if the rice is not done, keep adding boiling water in small amounts until the rice has absorbed the additional water and is tender. When the rice is done, stir in the remaining quarter of the jamīd, to make the rice a little watery.
5. Meanwhile, melt 1 tablespoon clarified butter in a small skillet and cook, shaking the skillet, until the butter is golden, 2 to 3 minutes. Remove and set the butter aside. Melt the remaining tablespoon clarified butter in the small skillet and cook the almonds until light golden, about 5 minutes, tossing the nuts. Add the pine nuts and cook until they are golden, about another 3 minutes. Set the nuts aside.
6. Clean off a serving, dining, or kitchen table with soap and water and then rinse well and dry, unless you are using a very large tray or serving platter. Arrange the marqūq or other bread directly on the table or tray, overlapping them some, and spread some jamīd from the cooked lamb on it so it becomes soft. Strain the meat and place it over the bread, now soft and broken. Spoon the rice over next and put the remaining jamīd sauce from the lamb in a separate bowl with a serving spoon. Sprinkle the pine nuts and almonds over the rice. Pour the reserved 1 tablespoon of melted samna over everything. Gather your guests around the table, hands properly washed, with their right hands closest to the food. Begin eating.

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Kousa Mahshi - Kousa Mahshi Recipe

Easy recipe for Kousa mahshi. This delicious Kousa mahshi is a fresh squash stuffed with ground lamb, rice and pine nuts in a yogurt sauce cooked with mint. Learn how to make this recipe for Stuffed Squash with Laban (yogurt) Kousa Mahshi Bi Laban.

Ingredients

• 2 tablespoons olive oil
• 1 large onion or 200g, finely chopped
• 300g minced lean lamb meat
• 2 garlic cloves, crushed
• ¾ teaspoon ground black pepper
• 1 teaspoon cinnamon
• 1 tablespoon or 10g pine nuts, toasted
• ¼ cup or 50g Egyptian rice
• 2 cubes MAGGI Less Salt Chicken Stock
• 1 kg small size zucchini
• 2 cups or 500ml water
• 1 kg or 4 cups low fat yogurt
• 1½ tablespoon corn flour
• 1 teaspoon dried mint
• 1 garlic clove, crushed (extra)

Method

1. Warm oil in a large non-stick pan, add and cook onions for 4-5 minutes or until golden brown.
2. Add minced meat, garlic, black pepper, cinnamon and pine nuts. Cook over medium heat for 5-6 minutes. Stir in the rice and a MAGGI Less Salt Chicken Stock cube for 1 minute.
3. Hollow baby zucchini and stuff them with the meat mixture. Arrange stuffed zucchini in a large saucepan.
4. Add water and a MAGGI Less Salt Chicken Stock cube to the saucepan. Cover and simmer over low heat for 15 minutes or until zucchinis are almost cooked.
5. Combine yogurt and corn flour in a large pot and bring them to boil under constant stirring. Simmer for 3-4 minutes.
6. Pour the yogurt sauce over zucchini and simmer for another 5 minutes or until they are cooked. Stir in garlic and dried mint.

Try: Malfouf Mahshi

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Malfouf - How to make Malfouf

Easy recipe for Malfouf Roll (Mahshi Malfouf - Stuffed Cabbage). Learn how to make the malfouf dish. Enjoy Middle eastern cooking.

Ingredients

• 1 medium sized cabbage
• 1 1/2 cups ground meat
• 1 cup rice
• 1 chopped tomato (optional)
• 1 cup lemon juice
• 1 1/2 cups water
• 1 1/4 tsp. salt
• 1 tsp. pepper
• 1/2 tsp. cinnamon (optional)
• 8 garlic cloves
• 1 tsp. dried mint

Method

1. Separate leaves from cabbage head. Cut each into several triangular pieces, cutting away stems.
2. Dip leaves a few at a time in boiling salted water until they become pliable. Prepare stuffing of meat, rice, tomato, salt, pepper and cinnamon.
3. Place tablespoons of stuffing on each triangular leaf, fold sides toward center and roll up from bottom into a cigar shape (see illustrations with stuffed vine leaves). Press together firmly. Place layer of meat bones to form a rack on bottom of pressure cooker. Add two whole garlics.
4. Put cabbage rolls in layers over the bones, placing them close together so that they will keep their shape. Add water, lemon juice and sprinkle with more salt.
5. Cook under pressure 20 minutes.
6. Open cooker and sprinkle mahshi with the cloves of garlic which have been crushed with the dried mint and salt. Sprinkle with half a teaspoon of sugar if desired. Simmer several minutes more. Add lemon juice and salt to taste.
7. Serve hot. This amount makes about 50 rolls.

To serve:
Pour off the sauce and carefully turn the cooking pan upside down so that the cabbage rolls are turned onto a platter, or dip fingers in cold water to facilitate handling the hot rolls, and arrange the rolls one at a time on a serving platter. Cook without pressure if desired. Prepare as above and simmer gently until rice is tender in barely enough water to cover.

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