Wednesday, December 23, 2009

Lebanese Tabouleh Salad Recipe - How to Make Lebanese Tabouleh Salad


Easy recipe for Lebanese Tabouleh Salad. Enjoy Lebanese cooking and learn how to make best Lebanese Tabouleh Salad dish. Tabouleh is sometimes called the fairy salad, usually by grateful vegetarians with happy tastebuds. It is undoubtedly the most popular Lebanese salad, claiming the honor of being Lebanon's national dish. There are many ways of making tabouleh but the basic ingredients are burghul, parsley, tomatoes, mint, onion, lemon juice, and olive oil. Enjoy an authentic and traditional Lebanese salad dish.

Ingredients

1/4 cup burghul, fine cracked wheat
2 cups finely chopped parsley
1/2 kg (16 oz) firm red tomatoes, washed and finely chopped
1/2 cup finely chopped fresh mint leaves
1/4 cup finely chopped onion
1/2 cup lemon juice
1 teaspoon salt (as desired)
1/2 cup extra virgin olive oil
a dash of all spice (as desired)

Preparation
  1. Wash chopped mint and parsley then drain well.
  2. Wash the burghul several times and drain.
  3. Soak it in chopped tomatoes for 20 minutes.
  4. Rub chopped onion with salt.
  5. Mix all ingredients in a bowl.
  6. Add olive oil and lemon juice, toss the mixture well.
  7. Serve Tabouleh with crisp cos lettuce leaves, or fresh cabbage leaves
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Authentic Lebanese Fattoush Salad Recipe - How to Make Authentic Lebanese Fattoush Salad


Easy recipe for Authentic Lebanese Fattoush Salad - Learn how to make Authentic Lebanese Fattoush Salad dish. This salad dish is perfect for hot weather. This recipe consists of pita bread, tomatoes, cucumber, radish, onion, lemon juice, garlic, dried mint, olive oil, vinegar, fresh mint, sumac, sweet green pepper, and lettuce leaves.

Ingredients
1/2 Lebanese round bread (pitta), toasted
3 medium firm tomatoes, washed and chopped
3 slender cucumbers (250g\9 oz), washed and chopped
3 medium radishes (250g\9 oz) (1 cup), washed and chopped
4 spring onions, washed and coarsely chopped
1 medium onion (1/4 cup), roughly chopped
1/2 cup lemon juice
2 cloves garlic, crushed with a pinch of salt
1/2 teaspoon dried mint
2 tablespoons vinegar
1/2 cup olive oil
1 cup coarsely chopped fresh mint leaves
1 cup coarsely chopped parsley
1 cup small purslane leaves
1/2 teaspoon ground sumac
1/2 cup coarsely chopped sweet green pepper
1 teaspoon salt
8 crisp cos (2 cups) lettuce leaves, torn into bite size pieces

Preparation
  1. Break toasted bread into small pieces and keep aside.
  2. Wash the chopped mint, parsley and purslane, then drain well.
  3. Mix crushed garlic with salt, oil, vinegar, dried mint, lemon juice and ground sumac and keep aside.
  4. Put all ingredients in a serving bowl. Add toasted bread pieces and dress with garlic mixture, mix well.
  5. Serve fattoush if you wish garnished with additional toasted bread
Chickpea Fattoush - Lebanese Fattoush Salad with Grilled Chicken

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Sunday, December 20, 2009

Lebanese Lamb Meatballs Recipe - How to Make Lebanese Lamb Meatballs


Quick and easy recipe for Lebanese Lamb Meatballs. Learn how to make the best Lebanese Lamb Meatballs. An everyday ingredient, ground lamb, is transformed into a tasty Middle Eastern dish in this simple but effective recipe. Very nice and delicious in pita bread with hummus.

Preparation time: 15 mins
Cooking time: 6 mins
Serves: 4-6

Ingredients
4 ounces onions, chopped
2 ounces parsley
8-10 fresh mint leaves
1 lb ground lamb
1 ounce bread, crust removed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground black pepper
1 teaspoon salt

Preparation
  1. Place the onion, parsley and mint in a food processor. Blend for 30 seconds until smooth. Add the rest of the ingredients.
  2. Blend until thoroughly mixed together. Divide this mixture into 24 portions. Using wet hands gently shape into rissoles.
  3. Preheat the grill. Place the rissoles on a preheated, lightly oiled baking sheet. Grill for 5-6 minutes or until browned on all sides and cooked through.
  4. Serve hot or cold.
Moroccan meatballs with herb couscous, Recipe for Moroccan meatballs - Lebanese Lamb and Bean Stew Recipe - Spicy Lamb Kebab Recipe

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Lebanese Lamb and Bean Stew Recipe - How to make Lebanese Lamb and Bean Stew


Easy recipe for Lebanese Lamb and Bean Stew. Learn how to make best Lebanese lamb and bean stew. Cinnamon, clove, cumin, and other spices perfume your house as this cooks.

Ingredients
1 lb dried navy beans, picked over and rinsed
2 lb boneless lamb shoulder or boneless leg of lamb, trimmed of excess fat and cut into 1 1/2-inch cubes
1 tablespoon plus 1 teaspoon baharat* or 1 (3-inch) cinnamon stick
9 cups water
2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, finely chopped
2 teaspoons salt
3/4 teaspoon black pepper
3 tablespoons tomato paste

Preparation
  1. Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours. Drain well in a colander.
  2. Bring lamb, baharat, and water (9 cups) to a boil in a 6- to 8-quart heavy pot, then vigorously simmer mixture, covered, until meat is almost tender, 1 1/4 to 1 1/2 hours. Add beans and cook, uncovered, until beans are tender, about 1 hour more. Meanwhile, heat oil over moderate heat in a 12-inch heavy skillet until hot but not smoking, then cook onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring, until onions are pale golden and tender, 8 to 10 minutes. Stir in tomato paste and cook, stirring, 2 minutes. When beans are tender, stir in tomato-onion mixture and simmer until just heated through, about 5 minutes. Stir in remaining 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
*A Middle Easterna and African ground-spice mixture that typically contains allspice, cinnamon, clove, cumin, Maras chile, and black pepper. Available at Middle Eastern markets and Formaggio Kitchen (888-212-3224; formaggiokitchen.com).

Broad Beans Stew with Lamb - Saudi Lamb Stew - Gorsan - Moroccan Lamb Tagine Recipe - Moroccan lamb with bean puree recipe

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Saturday, December 19, 2009

All about Chicken Biryani (Briani Ayam)

Chicken Briyani Video - 1st recipe


More about briyani & the 2nd recipe
Chicken Biryani is by far the most popular Indian rice recipe around the globe.

Biryani and Pulao are the two types of Indian rice recipes that form an integral part of any formal or even informal lunch or dinner. The main difference between the two is the cooking technique.

Biryani, is made from par boiled rice, which is then assembled with the other ingredients, sealed and put on "dum" (put on a very low heat, so that all the flavors inside the pot amalgamate well) for at least 45 minutes.

Pulao on the other hand, is made by tempering the rice in desi ghee (clarified butter) and spices. Exactly measured water is added to the rice. For 1 cup of rice 2 cups water is used. If using a pressure cooker, for every 1 cup of rice 1 and 1/4 of water is sufficient.

Use only good quality basmati rice for the best flavor and appearance. The key to making a good biryani lies in the way you par boil the rice. I cannot stress enough that never over cook the rice.

As far as the list of ingredients goes, please try to use all the ingredients. Each spice, contributes to the overall flavor. Most of the spices will be easily available at any supermarket or definitely at an Indian store.

Please don't get intimidated by the long list, most of them are spices used in a small amount. The onions have to be deep fried to a light brown color (this are called "barista"). Desi ghee (clarified butter) is also very essential.

There are two ways of making a chicken biryani, one is called Pakki biryani, in which you cook the meat separately and then layer it with the rice, seal and cook on a very low heat.

The other method is Kachi biryani, in which you marinate the meat, place it at the bottom of the pot and cover it up with par boiled rice, seal and cook on a very low heat.

This recipe is the layered chicken biryani in which chicken is cooked separately.

Making a chicken biryani is a lengthy process BUT totally worth it. Plus you make biryani only occasionally so do put your heart into making it and I promise it will turn out fabulous.

This 2nd recipe will easily serve 4-6.

So lets us begin.

The Ingredients required for a chicken biryani are
  • 7-8 Onions (very thinly sliced and deep fried until light brown)
  • 10-15 Cashews (fried in a little desi ghee/clarified butter)
  • 1 Kg Chicken on the bone cut into 12 pieces
  • 1 cup yogurt
  • 2 Tsp Garlic paste
  • salt to taste
  • 500 gm Basmati Rice (washed and soaked in salted water for at least half an hour)
  • 3-4 Tbsp oil
  • Oil for frying the onions
  • 6-7 cloves
  • 2 (1 inch) Cinnamon
  • 4 green Cardamoms
  • 3 Bay leaves
  • 1/4 Tsp Caraway seeds (shahi jeera/black cumin seeds)
  • 4 large Tomatoes (chopped finely)
  • 1/4 Tsp of mace powder
  • 1/4 Tsp of grated Nutmeg
  • 1 Tsp Coriander powder
  • 1 Tsp red Chili powder (to taste)
  • 1/2 Tsp Turmeric powder
  • 2-3 green Chilies (to taste, chopped)
  • 1 Tbsp Ginger (chopped)
  • 1 Tbsp Garlic (chopped)
  • 6-7 dried, pitted prunes
  • 1/2 cup of milk
  • a few strands of Saffron (kesar)
  • 3-4 Tbsp Desi ghee (clarified butter)
  • 2 cups of fresh green Coriander (chopped)
STEP 1 - Marination
  • Marinate the chicken pieces in 1 cup yogurt, 2 Tsp garlic paste and little salt, for a good 8 hours.
STEP 2 - Making Barista (fried onions) for chicken biryani
  • Slice the onions very thinly (almost paper thin) using a sharp knife. Heat oil in a pan or kadai.
  • Separate the sliced onions using your finger tips. Put the onions in the oil and reduce the heat to medium-low.
  • Keep stirring the onions, so that they get evenly browned. The trick is to evenly and slowly brown the onions. If the flame is very high the onions will burn on the outside and remain watery on the inside.
  • Once a uniform color is obtained, drain on thick layer of kitchen paper, so that maximum oil is soaked. Keep these aside.
  • As they cool down, the onions will become crispy.
STEP 3Boiling the rice
  • Boil the rice. For this take a BIG vessel (deep and wide), put lots of water in it, tip in the soaked rice along with 1 stick cinnamon, 3-4 cloves, 2 green cardamom, 1/4 tsp of Shahi jeera (caraway seeds) and more salt.
  • Remember that you should boil the rice in lots of water and salt (pretty much like a pasta). The rice should absorb the salt otherwise the biryani will be tasteless. Boil on a high flame and let the it boil vigorously on high flame for about 5-7 minutes.
  • You have to par cook the rice (meaning 3/4 cooked and rest will get cooked later). Do not over boil the rice. To check if the rice is done you can take a grain of rice out and press in between your thumb and forefinger. If the grain breaks into 3 parts, it means your rice is cooked just right. Now strain the rice and spread it out on a flat tray or surface, so that it cools faster.
STEP 4 - Preparing the chicken
  • Heat oil in a deep pan, add the remaining bay leaves, cloves, cinnamon and green cardamoms. When they crackle, add the ginger, garlic and chilies. Saute for a minute and add the marinated chicken, along with the marinade. Cook on a medium heat till all the water dries up (water from the chicken and yogurt).
  • Add the tomatoes, 1/3 of the fried onions, all the powdered spices, salt and cook till all the water from the tomatoes dries up. If the chicken is cooking too quickly then either cook on a high flame to fasten the evaporation or remove the chicken pieces aside.
  • The chicken should be just cooked and dry (because it will get cooked further in the final step and if any water is left in it the rice will become soggy).
  • Once done, sneak a taste, adjust the seasoning. Mix in the dried prunes.
STEP 5 - Make saffron milk
  • In 1/2 cup of warm milk crush a pinch of saffron strands and put some whole strands. Wait till it turns yellow. Keep on one side.
Final STEP - Assembling the chicken biryani
  • Use a deep heavy bottom pan with a lid.
  • First spread some desi ghee at the bottom of the pan.
  • Second a layer of rice, followed by a layer of chicken. Now sprinkle a generous handful of chopped coriander and fried onions.
  • Repeat the layers with rice being the top most layer. Sprinkle the leftover onions and all the cashews.
  • Pour the milk and saffron on the top using a spoon, evenly covering the whole area.
  • Once all layers are set, take melted desi ghee and with a spoon pour it around the rim of the vessel and a little on the rice.
  • Close the lid and seal.
  • There are 2 ways to seal the lid in order to prevent the steam from escaping.
1) Take a large foil, cover the pot/vessel with it and place the lid on top.

2) Take some dough made from whole wheat flour. Roll it into a thin strip and stick it going around the rim of the pan half on the lid and half on the pan in order to seal the whole pan.

Keep this pot on a very low heat for 45 minutes. Place this pan on top of a cast iron tawa (on which chapatis are made) or another heavy bottom pan in order to prevent the bottom layer of rice from getting burnt.

After 45 minutes turn off the heat. Let it stand for 5 minutes and open.

Enjoy the delicious chicken biryani!!!

Note:- Please don't eat the bay leaves and the other whole spices. They are used to add flavor. You can remove them to one side.

Learn even more about briyani here -> Briyani Fever

Friday, December 18, 2009

Stuffed Cabbage Recipe - Easy Stuffed Cabbage Recipe


Easy recipe for stuffed cabbage. There are various middle eastern recipes to prepare stuffed cabbage rolls. The following method for stuffed cabbage is taken from the Lebanese cuisine. It's easy and delicious, learn how to make the best stuffed cabbage rolls!!!

Ingredients
16 large leaves white cabbage
1 medium onion or 150 g, finely chopped
1 medium tomato or 150 g, chopped
1½ cups fresh parsley or 110 g, chopped
2 tablespoons olive oil
3 tablespoons fresh mint, chopped
¾ teaspoon ground cinnamon
½ teaspoon ground black pepper
¾ cup egyptian rice or 150 g, soaked for half an hour in water and drained
½ cup lemon juice or 125 ml
8 pieces lean beef or 500 g, steak
3 cubes MAGGI® Chicken Less Salt Bouillon
5 cups boiling water or 1250 ml
1 tablespoon dried mint, powder

Preparation
  1. Boil cabbage leaves for 5 minutes or until they become soft and bendable. Drain and remove the hard stem at the middle of each leaf. Set aside.
  2. Combine chopped onions, tomato, parsley, olive oil, fresh mint, cinnamon powder, black pepper, Egyptian rice and lemon juice in a mixing bowl.
  3. Add 2 tablespoons of filling at the edge of each cabbage leaf in sequence. Roll into a parcel and cut off the loose sides.
  4. Arrange beef steak pieces at the bottom of a large pot. Arrange cabbage parcels next to each other on top of the steak pieces.
  5. Dissolve the MAGGI® Chicken Less Salt Bouillon cubes in boiling water and pour it over the cabbage parcels. Press with a plate on top and bring to boil then simmer on low heat for 1 hour 30 minutes. Garnish with dried mint and serve.
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Tuesday, December 15, 2009

Raspberry Trifle - Raspberry Trifle Recipe


Delicious and easy Raspberry Trifle Recipe with vanilla custard, Madeira loaf, raspberries, orange, crème fraîche, and pistachios. Learn how to make the best Raspberry Trifle, a mix of classic Middle Eastern flavors that come together very simply in this pretty trifle.

Preparation time 10 mins
Cook time 2 mins Plus 30 mins chilling

Ingredients - Serves 6
2 cubes Turkish delight , optional
500g pot good-quality vanilla custard
½ a 350g bought Madeira loaf
300g pack raspberries
juice 1 orange
200ml tub crème fraîche (use reduced-fat if you like)
handful pistachios , roughly chopped

Method
  1. If you don't want to add the Turkish delight, move on to step 2. Snip the Turkish delight into pieces with kitchen scissors into a large bowl and add a few tablespoons of water. Microwave on High for 1 min, stirring after 30 secs, or until dissolved and smooth. Tip in the custard and stir together.
  2. Break the cake into rough chunks and divide between 6 sundae dishes or serving glasses. Mix half of the raspberries with the orange juice in a bowl and crush gently with a fork to break the fruit up slightly. Spoon over the cake layer. Cover with the custard, then leave to cool in the fridge for at least 30 mins. Can be made up to 1 day ahead. To serve, top the trifles with a dollop of crème fraîche, the remaining raspberries and a sprinkling of pistachios.
Nutrition Per Serving
380 kcalories, protein 6g, carbohydrate 35g, fat 26 g, saturated fat 15g, fibre 2g, salt 0.41 g

Recipe from Good Food magazine, June 2007.

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Chocolate Crunch Bars - Chocolate Crunch Bars Recipe


Enjoy Chocolate Crunch Bars recipe with Turkish delight, marshmallows, rich tea biscuits, and dark chocolate. Learn how to make Chocolate Crunch Bars, a little melting, stirring and chilling and you've got a chocolaty treat to enjoy with a cuppa. The kids can help, too.

Ingredients
100g butter , roughly chopped
300g dark chocolate (such as Bournville), broken into squares
3 tbsp golden syrup
140g rich tea biscuits , roughly crushed
12 pink marshmallows , quartered (use scissors)
2 x 55g bars Turkish delight , halved and sliced (or use Maltesers, Milky Way or Crunchie bars)

Method
  1. Gently melt the butter, chocolate and syrup in a pan over a low heat, stirring frequently until smooth, then cool for about 10 mins.
  2. Stir the biscuits and sweets into the pan until well mixed, then pour into a 17cm square tin lined with foil and spread the mixture to roughly level it. Chill until hard, then cut into fingers.
Nutrition Per Serving
294 kcalories, protein 2g, carbohydrate 39g, fat 15 g, saturated fat 9g, fibre 0g, salt 0.29 g

Recipe from Good Food magazine, November 2008.

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Monday, December 14, 2009

Singapore Rojak Recipe! (Spicy Fruit Salad)



Singapore rojak recipe. A video clip showing you the quick and easy way of preparing Singapore famous spicy fruit salad. Taken as a side dish, this fruit salad is so mouth-watering with its thick sauce made of prawn paste, chilli paste and lots of belacan powder. Other similar recipe - How to make Chinese Rojak, Indian Rojak, Indonesian Gado-Gado Surabaya.

Moroccan Carrot Salad - How to make Moroccan Carrot Salad


Easy vegetarian Moroccan carrot salad recipe - Learn how to make delicious Moroccan Carrot Salad dish. A zingy, exotic salad that’s packed with vitamin-rich carrots. Enjoy the Moroccan cuisine. Find tasty Moroccan food recipes at Arabic-recipes.blogspot.com.

Ingredients
1 tsp cumin seeds
2 tsp coriander seeds
1 tbsp vegetable oil
1 onion, finely chopped
400g frozen carrots, thawed
Juice of 1 orange
2 tsp honey
1 tbsp olive oil
2 tbsp chopped, fresh coriander, plus sprigs to garnish

Preparation
  1. Put the cumin and coriander in a pan and dry-fry on a medium heat for 2 minutes. Tip out onto a plate and set aside.
  2. Heat the vegetable oil in the pan, and cook the onion until soft. Add the carrots and orange juice and cook for 3 to 4 minutes, stirring or tossing occasionally.
  3. Tip into a bowl and gently stir in the spices, honey and olive oil. Season and leave to cool slightly, then stir in the coriander. Serve at room temperature.
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Sunday, December 13, 2009

How to make Sambal Belacan



Sambal belacan (Recipe) or sambal terasi in Bahasa Indonesia, consists of chilies, belacan (Malaysian shrimp paste), kalamansi lime (limau kasturi), and salt and sugar (to taste or optional). Eat your rice and noodles with it, and some Singaporean/Malaysian dishes such as sweet and sour eggs (masak belanda), Penang char hor fun, grilled fish with banana leaves are total awesomeness with sambal belacan!


Ingredients for Sambal Belacan:
  • 1 chilli pepper
  • 7 bird's eye chilli
  • shrimp paste (grilled or fried without oil)
  • 1 tsp sugar
  • salt to taste
  • 2 pieces of kalamansi seeded (or 1 tbsp lemon juice)
  • 1/2 chopped onion
  • 1 sliced tomato
How to make Sambal Belacan:

1) Using a mortar, mix all the ingredients except for kalamansi
2) Pound the items until all well mixed, but not too puree
3) Squeeze kalamansi juice and serve with your favourite dish!

Malay Wedding Menu & Recipes - Tropical Fresh Fruits (Salad/Platter)

You can dump canned fruit in a bowl and call it a fruit salad. But you can’t call it delicious. Watch this video to learn how to make fresh fruit salad. (Recipe #1)




You will need:
  • a variety of fresh fruit
  • 3 tbsp of brown sugar
  • 1 lime
  • a small mixing bowl
  • a sharp knife
  • a cutting board
  • a large salad bowl
  • optional: 1/4 cup orange liqueur
Fruit salad is incredibly easy to prepare and delicious. Enjoy!

Asian Tropical Fruit Salad



To make the pineapple ring (it’s not really a bowl – there is no bottom), lop the green, spiny head off of the pineapple and the bottom stem off. Cut the pineapple into 3-4 pieces, crosswise. For each piece, use a small paring knife to run all along the inside edge of the pineapple. Push out the flesh to use in your salad (you’ll have to also cut the fruit off the tough, center core before adding to the salad). Place the ring on the plate and fill with fruit salad. (Serves 6-8)

Recipe #2
  • One can rambutan, drained
  • One can lychee, syrup reserved
  • One can longan, drained
  • 1/2 fresh pineapple, cut into chunks
  • 1 mango, cut into chunks
  • 2 kiwi fruits, cut into small chunks
  • 1 pint strawberries
  • juice of ½ lime
  • fresh mint leaves, julienned (optional)
In a large bowl, combine all of the ingredients and toss. You can add the reserved lychee syrup to the fruit bowl – it’s more of a sweet water, not like a sticky syrup. In fact, any of the syrups from the longan, lychee or rambutan can be used and mixed into other fruit juices or in place of simple syrup in mixed drinks. Try it mixed with sparkling water!

Fruit Platter
A Basic Fruit Platter Preparation Video



Selecting Your Fruits


Below is a suggested list of fruits. Of course, this list is not set in stone. You should use whatever looks best at your store that day.
  • Pineapple
  • Cantaloupe
  • Red grapes
  • Green grapes
  • Honeydew
  • Fresh figs (my personal favorite!)
  • Strawberries
  • Mangoes
  • Kiwis
  • Papaya
  • Watermelon
  • Raspberries
  • Blueberries
  • Oranges
  • Mini-bananas
  • Blackberries
  • Pears
  • Apples
  • Starfruit
  • Cherries
Fruit Platter Tips

Make sure that your fruit is all washed and dry before assembly. Then, follow these steps for a gorgeous and edible fruit platter:

Think about the colors. Choose fruits in a variety of colors and disperse them throughout the platter. There should be big blocks of color, with contrasting colors next to each other.

Cut fruit into bite sized pieces. It looks so nice when all the fruit is roughly the same size and shape. Plus, it helps when trying to eat- it makes it easy for your guests to take what they want without worrying about cutting.

Use a platter with an edge or lip. Fruit is juicy, which is one reason why it is so delicious, so it can also turn messy. Use a platter that has a tall enough edge to catch any escaping juices. This is especially important if you are transporting or carrying the platter. The last thing you want is watermelon juice dripping down your front! This also helps the fruit stay in place without sliding around.

Stick to seasonal fruits. The best tasting fruits will be ones that are in season and properly ripened. In the summer go for melons, strawberries and other types of berries. In the fall try pears and apples, and in the winter feature lots of citrus. Every fruit has its own way of telling you if it’s ripe, so pay attention. There's nothing worse than using an under ripe or overripe piece of fruit!

Cutting and Arranging

Different types of fruit need to be cut differently.

Cut apricots, peaches and plums into halves or quarters. Being sure to remove the pit. Kiwi should be sliced into rounds and peeled.

Apples should be cored and cut into wedges.

Cluster grapes in groups of 7 to 8 grapes on each stem. This allows guests to pick up a cluster and easily transfer it to a plate.

All berries should be left whole. Strawberries should retain the green leaves atop each berry.

Basically, cut fruits in the way that they will look best and are easiest to eat. A drizzle of lemon juice over the fruit will help the fruit from turning brown.

Finally, group the fruit in clusters sectioning each individual fruit. This keeps a uniformed look to the platter. Going back to the feng shui principles, for the sky it may look nice to have large bunches of grapes. The earth, it would be pretty to have slices of melon, pineapple or figs . For the water, have the berries flow over the rest of the fruits.

Some people like to serve the fruit with a dip, but I personally don't think its necessary. Fruit in season needs nothing more than a creative presentation.

Friday, December 11, 2009

Lebanese Eggplant Salsa Recipe - Recipe for Lebanese Eggplant Salsa


Eggplant salsa/salad recipe from Lebanon. This recipe for Lebanese eggplant salsa is absolutely delicious and makes a great side dish or appetizer.

Ingredients

1 medium eggplant
1 tablespoon water
1 clove garlic, minced
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
¼ cup freshly grated Parmesan cheese
1 tablespoon chopped fresh parsley or cilantro
½ teaspoon crushed pequin chile

Preparation
  1. Cut the stem off the eggplant, cut in half, then place cut side down on a microwave-safe plate with 1 tablespoon water. Cover with plastic wrap and microwave on HIGH for 5 minutes or until tender.
  2. Let cool, then peel and dice the aubergine. Place in a bowl with the rest of the ingredients, mix well, and refrigerate for 1 hour before serving.
Note: If you do not have a microwave, you can prick several holes in the eggplant with the tines of a fork and bake in a 350-degree oven for 30 minutes. Let cool, then peel and chop.

Yield: Approx. 2 cups

SERVING SUGGESTIONS: Serve with blue corn tortilla chips or crackers. Or use as a side dish for baked rack of lamb, or serve with hummus, falafel, and tabbouleh for a vegetarian buffet.

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Moroccan Recipes: Mint Tea - Recipe for Moroccan Mint Tea


Easy recipe for Moroccan mint tea. Moroccan-style mint tea is now commonly served all through North Africa. It is served not only at mealtimes but all through the day, and it is especially a drink of hospitality, commonly served whenever there are guests. Unlike Moroccan food, cooked by women, this tea is traditionally a man's affair: prepared by the head of the family. It is served to guests, and it is impolite to refuse it. Learn how to make best Moroccan mint tea. It's served in Moroccan style tea glasses.

Yield: 2 servings (serving size: 1 cup)

Ingredients
2 1/2 cups boiling water
2 teaspoons sugar
2 teaspoons loose Chinese gunpowder green tea or green tea
6 mint leaves, crushed

Preparation
Combine all ingredients in a medium bowl; cover and steep 5 minutes. Strain tea mixture through a fine sieve into a bowl; discard solids.

Note: When you get loose tea from tea bags, one regular green tea bag will yield 1 teaspoon loose tea leaves.

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Moroccan Lamb Tagine Recipe - Easy Recipe for Lamb Tagine


Enjoy easy recipe for Moroccan lamb tagine. The Moroccan cuisine is rich of tasty recipes. Learn how to make best Moroccan lamb tagine.

Yield: Makes 6 servings

Ingredients
4 pounds fat-trimmed boned lamb shoulder or other cut suitable for stewing, rinsed and cut into 1 1/2-inch chunks
2 onions (8 oz. each), peeled and thinly sliced
4 cloves garlic, peeled and minced
1 tablespoon each paprika and ground cumin
1 teaspoon each ground turmeric, ground cinnamon, and minced fresh ginger
1/2 teaspoon cayenne
1/8 teaspoon ground cardamom
2 1/2 cups fat-skimmed chicken broth
1 can (14 1/2 oz.) diced tomatoes
2 tablespoons tomato paste
Salt and fresh-ground pepper
Fluffy couscous
1/3 cup pitted kalamata olives
1/3 cup chopped fresh cilantro
Preserved lemons (garnish)
Harissa (garnish)

Preparation
  1. Brown lamb. Discard all but 2 tablespoons fat from the pan.
  2. Add onions and garlic to pan; stir often over medium heat until onions begin to get limp, 3 to 5 minutes. Add paprika, cumin, turmeric, cinnamon, ginger, cayenne, and cardamom; stir until very fragrant, about 30 seconds. Add broth, tomatoes (including juices), and tomato paste. Bring to a boil over high heat. Reduce heat, cover, and simmer, stirring occasionally, until lamb is tender when pierced, about 1 hour. Skim off and discard any fat. Add salt and pepper to taste.
  3. On dinner plates or a large rimmed platter, mound couscous and form a well in the center. With a slotted spoon, transfer lamb and vegetables to well. Measure pan juices; if less than 3 cups, add water to make that amount, return to pan, and bring to a boil over high heat. Add salt to taste. Pour juices into a bowl and pass to add to taste. Scatter olives and cilantro over lamb; garnish as desired (see notes).
No-mess browning
  1. 1. Place meat in a heavy-bottomed 5- to 6-quart pan. Add 1/2 cup water; cover and bring to a boil over high heat. Reduce heat and simmer briskly over medium heat until meat is gray on the outside and has rendered juices and fat, 15 to 20 minutes.
  2. 2. Uncover pan, increase heat to high, and stir often until most of the liquid has evaporated, 15 to 20 minutes. Reduce heat to medium-high and stir often until meat juices have caramelized and darkened and meat has browned in the rendered fat, about 5 minutes longer. If drippings and the brown film on pan begin to scorch, reduce heat to medium.
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Moroccan Salmon - Recipe for Moroccan Salmon


Spicy recipe for Moroccan salmon. Enjoy morocan cooking and learn how to make delicious Salmon. Sweet peppers, tangy lemon slices, and heady spices come together in this simple dish that yields tender fish and vegetables in a flavorful sauce. Serve in bowls over couscous or basmati rice to soak up the tasty juices.

Yield: 4 servings

Ingredients
1/2 cup chopped fresh parsley
2 teaspoons olive oil
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
4 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray
1 lemon
1 1/2 cups thinly sliced red bell pepper (about 1 medium)
1 1/2 cups thinly sliced green bell pepper (about 1 medium)
2 tablespoons water
1 large plum tomato, cut crosswise into 1/4-inch-thick slices

Preparation
  1. Preheat oven to 400°.
  2. Combine first 10 ingredients in a large bowl. Add salmon, turning to coat. Cover and let stand 15 minutes. Remove salmon from bowl, reserving marinade. Place the salmon, skin side down, in a 13 x 9-inch baking dish coated with cooking spray.
  3. Cut lemon in half lengthwise; cut 1 lemon half crosswise into 1/8-inch-thick slices. Reserve remaining lemon half for another use. Add the lemon slices, red and green bell pepper slices, 2 tablespoons water, and tomato slices to marinade; stir gently to coat. Arrange lemon mixture in an even layer over salmon; cover with foil. Bake at 400° for 20 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
  4. Place 1 fillet on each of 4 plates. Top each serving with about 1/2 cup lemon mixture, and drizzle each serving with about 2 1/2 tablespoons pan juices.
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Moroccan Chicken Thighs - Easy Recipe for Moroccan chicken thighs


Easy recipe for Moroccan chicken thighs. Enjoy Moroccan cooking an learn how to make best chicken thighs. Serve over a bed of couscous.

Yield: 4 servings (serving size: 3/4 cup)

Ingredients
2 teaspoons olive oil
1 pound skinless, boneless chicken thighs, trimmed and cut into bite-size pieces
1/2 cup chopped fresh cilantro
1/2 cup quartered dried Calimyrna figs (about 2 ounces)
1/4 cup chopped green olives
1 tablespoon bottled minced garlic
3 tablespoons sweet Marsala or Madeira
2 tablespoons honey
2 tablespoons balsamic vinegar
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground cardamom
Cilantro sprigs (optional)

Preparation
  1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes or until browned, stirring frequently.
  2. Stir in the chopped cilantro and remaining ingredients except cilantro sprigs; reduce heat to medium, and cook for 8 minutes, stirring occasionally.
  3. Garnish with cilantro sprigs, if desired.
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Moroccan Shrimp - Recipe for Moroccan Shrimp


Delicious recipe for Moroccan shrimp. Learn how to make best Moroccan shrimp over couscous. main ingredients are couscous, shrimp, onion, olive oil, spices, red bell pepper, raisins, potatoes, cumin and cinnamon.

Yield: Makes 4 servings

Ingredients
1 10-ounce box couscous
1 tablespoon olive oil
1 large yellow onion, diced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 red bell pepper, diced
3/4 cup golden raisins
1 28-ounce can whole tomatoes, drained and roughly chopped
1 pound shrimp, peeled and deveined
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 lemon, halved

Preparation
  1. Prepare the couscous according to the package directions; set aside.
  2. In a large skillet, over medium-low heat, heat the oil. Add the onion, salt, and 1/8 teaspoon of the black pepper. Cover and cook until the onion is softened, 5 to 7 minutes. Add the bell pepper and raisins and cook for 4 minutes more. Add the tomatoes and heat for 3 minutes.
  3. Meanwhile, place the shrimp in a medium bowl and sprinkle with the cumin, cinnamon, and the remaining black pepper. Squeeze the lemon over the shrimp and toss to combine. Add the shrimp (but not the liquid) to the tomato mixture in the skillet. Cook, stirring occasionally, until the shrimp are pink and cooked through, about 3 minutes. Fluff the couscous with a fork, divide it among individual plates, and spoon the shrimp over the top.
Tip: Add flavor and color by stirring about 3 tablespoons of chopped fresh parsley, cilantro, or scallions into the couscous just before serving.

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Thursday, December 10, 2009

Moroccan Recipe: Moroccan spiced mince with couscous


Delicious recipe for Moroccan spiced mince with couscous. Adding dried fruit, fresh mint and warm spices to savoury dishes is typical of North African cooking.

Ingredients
2 tbsp sunflower oil
2 medium onions , roughly chopped
350g pack Quorn mince
1 tbsp ground cumin
1 tsp ground cinnamon
2 tsp ground turmeric
100g ready-to-eat dried apricots , quartered
600ml vegetable stock

FOR THE COUSCOUS
280g couscous
grated zest of 2 lemons
4 tbsp chopped fresh mint
50g unsalted cashews , toasted under the grill

Method
1. Heat the oil in a large nonstick pan, add the onions and cook gently for 5 minutes until they soften. Stir in the Quorn and spices (unlike meat and poultry, Quorn doesn't need to be browned), then add the apricots and stock. Bring to the boil, then turn the heat down and cook gently for 10-15 minutes.
2. Meanwhile, make up the couscous following the packet instructions - it will take about 450ml boiling water to give it a nice fluffy texture. Fork through the lemon zest and mint. Season to taste.
3. Spoon the couscous onto serving plates, pile the Quorn mixture on top and scatter with the cashews.

Nutrition Per serving
497 kcalories, protein 24g, carbohydrate 67g, fat 16 g, saturated fat 2g, fibre 9g, salt 1.21 g

Recipe from Good Food magazine, March 2003.

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Moroccan Recipe: Moroccan meatballs - Recipe for Moroccan meatballs


Easy recipe for Moroccan meatballs. This dish consists of onion, garlic, crushed tomatoes, parsley, couscous, lamb mince, pine nuts and spices.
Ingredients (serves 4)
1 1/2 tablespoons olive oil
1 brown onion, chopped
2 garlic cloves, crushed
2 x 410g cans crushed tomatoes
1/4 cup flat-leaf parsley leaves, chopped
1 1/3 cups couscous
1 1/3 cups boiling water

Moroccan meatballs
500g lamb mince
1 small brown onion, grated
1 1/2 teaspoons Moroccan spice mix
2 tablespoons pine nuts
1 1/2 tablespoons currants
1/4 cup flat-leaf parsley leaves, chopped

Method
1. Make meatballs: Combine mince, onion, spice mix, pine nuts, currants and parsley in a large bowl. Mix until well combined. Roll tablespoons of mixture into balls. Place on a plate.
2. Heat 3 teaspoons of oil in a non-stick frying pan over medium-high heat. Cook meatballs in batches, turning often, for 4 to 5 minutes or until browned. Transfer to a plate.
3. Reduce heat to medium. Add remaining 3 teaspoons of oil, onion and garlic to the pan. Cook, stirring, for 3 minutes. Add tomatoes. Bring to a simmer. Return meatballs to pan. Simmer, uncovered, for 6 to 8 minutes or until meatballs are cooked through and sauce reduced slightly. Stir in parsley. Season with salt and pepper.
4. Meanwhile, place couscous in a large heatproof bowl. Pour over boiling water. Cover and stand for 5 minutes or until liquid is absorbed. Stir with a fork to separate the grains. Spoon couscous into bowls. Top with meatballs and sauce. Serve.

Super Food Ideas - April 2007, Page 80
Recipe by Kerrie Sun

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Moroccan Recipe: Moroccan filo mince rolls - Recipe for Moroccan filo mince rolls


Delicious recipe for Moroccan filo mince rolls. The rolls are stuffed with lean beef mince, onion, feta cheese, and vine-ripened tomatoes.

Makes 8
Ingredients (serves 4)

1 tablespoon olive oil
1 small brown onion, finely chopped
500g lean beef mince
2 tablespoons Moroccan seasoning
1 1/2 cups cooked Basic tomato sauce
100g reduced-fat feta cheese, crumbled
16 sheets filo pastry
Olive oil cooking spray
8 vine-ripened tomatoes

Method
1. Preheat oven to 200°C. Line a baking tray with baking paper. Heat oil in a saucepan over medium heat. Add onion. Cook for 3 minutes or until tender. Add mince and 1 tablespoon of seasoning. Cook, stirring with a wooden spoon, for 5 minutes or until browned.
2. Add tomato sauce, and salt and pepper. Cook for 5 minutes or until thickened. Refrigerate until cold. Stir in feta.
3. Spray 1 sheet of pastry with oil. Top with another sheet of pastry. Fold pastry sheets in half, short edge to short edge. Spray edges lightly with oil. Spoon 1/2 cup mince mixture along 1 short edge. Fold sides in. Roll up. Place onto prepared tray. Repeat with remaining pastry and mince mixture. Spray top of the rolls with oil. Sprinkle with remaining 1 tablespoon seasoning. Place tomatoes onto another baking tray.
4. Place baking trays into oven (tomatoes under mince rolls). Bake for 25 minutes or until rolls are golden and tomatoes are tender. Serve.

Super Food Ideas - November 2004, Page 75
Recipe by Dixie Elliott

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Wednesday, December 9, 2009

Malay Wedding Menu & Recipes - Sweet and Sour Fish!


Sweet and Sour Fish Recipe. Crispy deep fried fish fillet and sweet sour sauce made with tomato sauce and vinegar. Quick and Easy steps.

Sweet and Sour Fish Ingredients :
  • 2 cups of sliced fish (Tilapia or Dory)
  • 1 cloves garlic, grated
  • 1/2 tbsp of ground ginger
  • 2 tsp of lemon lime
  • 1 tbsp salt
  • 1/2 tbsp of white/black ground pepper
Sweet and Sour Fish Dipping Ingredients :
  • 3 tsp of corn starch/tapioca flour
  • 3 tbsp of rice flour (you can skip and change with corn starch)
  • peanut oil for frying
  • 1 pcs of egg, put in a bowl then beat it.
Sweet and Sour Fish Sauce Ingredients :
  • 2 cloves garlic, thinly sliced
  • 1/2 cup of onion, thinly sliced
  • 2 tsp tomato sauce
  • 1 cup of mixed red, green, yellow capsicum cubed
  • 1/2 cup bombay onion cubed
  • 1 cup of carrot, sliced then steamed
  • 2 pcs of tomato, sliced
  • salt to taste
  • sugar
  • 1 cup of water
  • 2 tbsp corn starch mix with water for thickness
  • olive or vegetable oil for saute
Instructions:
  • Mix together fish ingredients at bowl, then let it marinate for approx 30 minutes or more.
  • Take a piece of fish, wrapped with egg first and then flour (corn starch+rice flour). Bring it to hot oil. Fried it until cooked. (the color will be golden brown if it cooked). Put it separately.
  • In a pan, saute garlic, onion with little bit of olive oil under low heat in approx 5 minutes.
  • Add water, tomato sauce, salt and sugar, stirring occasionally until sauce reduced.
  • Add carrot, bell peppers, onion cube, tomato, mix it.
  • Add corn starch, saute then ready to serve.
  • Pour fried fish with sauce before serve.
  • Serve Sweet and Sour Fish with steamed rice.

Tuesday, December 8, 2009

Spinach and feta fatayer - Easy fatayer recipe


Easy fatayer recipe. The flavor of the feta through the spinach with the spices is very moorish. Enjoy Middle Eastern snacks.

Ingredients
  • 500g fresh spinach, blanched
  • 250g Persian feta
  • 1 onion, finely chopped
  • Olive oil
  • Salt & pepper
  • ½ teaspoon ground allspice
  • 1 dessertspoon sumac
  • 400g puff pastry
  • Flour
Preparation
  1. Preheat oven to 180°C/Gas 4.
  2. Make sure that the spinach has all the excess water squeezed out, and then roughly chop.
  3. In a fry pan heat some olive oil; fry the onions until golden brown. Add the spinach, allspice, sumac and season well. Make sure all ingredients are mixed well.
  4. Cut the puff pastry into 10cm rounds with a pastry cutter. Take a round of puff pastry and lay it flat in your hand and put a dessertspoon in the middle.
  5. To make a traditional three-sided pie, lift up two sides and pinch the neighbouring edges together, making a thin-ridged joint. Lift the third side and join its two edges to the other sides to make a pyramid with a rounded base.
  6. Seal the openings by pinching the edges firmly all the way to the top. Do this with all the discs.
  7. Place the pies on foil on a baking sheet and bake in the oven for 25-30 minutes until golden brown.
Kibbeh Recipe - Chicken and Vegetables Sambousek - Fried Meat Sambousek recipe

SBS Food
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Monday, December 7, 2009

Malay Wedding Menu & Recipes - Black Pepper Prawns (The Chinese Way!)



Black Pepper Prawns/Shrimp Recipe. Famous and mouth watering dish that will swallow all the way to your ears! Easy Prawns recipe.

Ingredients: (12 pax)
  • 24 fresh king-size grey prawns (no need to deshell)
  • 2 red bell peppers, cut into strips or cube (discard the seeds)
  • 2 yellow bell peppers, cut into strips or cube (discard the seeds)
  • 2 bombay onions cut into cube
  • 1 bunch spring onion, cut in long thin strips (for garnishing)
  • Oil for deep frying. 
Prawn marination:
  • 1 egg (or 2 egg yolk)
  • 3 tbsp lemon juice
  • 2 tbsp of sesame oil
  • 2 tsp black peppercorns, crushed
  • 2 tbsp of rice flour
  • 2 tbsp of tapioca flour
  • 4 tsp ginger-garlic paste
  • 1/2 tsp of chicken stock powder 
  • 1 tbsp of light sauce 
The masala:
  • 3 tbsp unsalted butter
  • 250 gm onions, chopped
  • 2 tsp ginger-garlic paste
  • 1 tbsp of dark soya sauce
  • 1 tbsp of oyster sauce 
  • 2 tsp coriander powder  
  • 1/2 cup prawn or chicken stock
  • 1 tbsp lemon juice
  • 10 curry leaves 
  • 1 tbsp coriander leaves (chopped)
  • A pinch of black pepper
  • 1/2 tbsp of sugar
  • 1/2 tbsp of Ajinomoto (strickly optional!)
  • Salt to taste 
Method:

Prawn marination, peppers and onions:
  • Mix all the marination ingredients in a bowl, add in the prawns and allow to marinate for at least 30 minutes.
  • Heat oil in a wok over high heat. Add in all bell peppers and cubed onions (deep fry these items for only about 8 - 10 seconds! - make sure the oil is hot enough) and bring out all the fried items from the wok to drain the oil.
  • Add in the marinated prawns only until the oil gets VERY hot again from the same wok. (this method will make the prawns super crispy)
  • When the prawns are cooked and floated, take it out and drain the oil.
Cooking:
  • Heat butter in a wok over medium heat, add in chopped onions and curry leaves; saute until fragrant.
  • Add ginger-garlic paste, saute, add in dark sauce, oyster sauce, coriander powder and stir fry until oil leaves the sides.
  • Now add marinated prawns and stir fry over high heat for about 2 minutes (do not burn!). Flip the items in the wok to even the sauce! (do it the chinese way!)
  • Add the stock (or water), stir, add lemon juice, salt to taste, sugar and stir until the moisture has evaporated. Add in fried bell pepper, fried cubed onions and coriander leaves. Flip the items in the wok again!
  • Cook for a minute. Sprinkle spring onions and serve hot with plain white rice.

Lebanese Lentil Soup Recipe - Recipe for lebanese Lentil Soup


Easy & delicious recipe for Lebanese lentil soup. Lean how to make best Lebanese recipes. This vegetarian recipe contains lentils water salt, extra-virgin olive oil, red onions finely chopped, ground black pepper, uncooked orzo acini pepe pasta, Fresh lemon juice, Chopped cilantro or parsley, and Lemon wedges.

Ingredients
How to make Lebanese lentil soup
  1. Combine lentils, water and salt in a 5 to 6 quart pot. Bring to a boil and skim off any scum that rises to the surface. Then lower heat, cover and simmer gently about 20 minutes while you cook the onions.
  2. Heat olive oil in a large frying pan over medium-high heat. Add onions and cook, stirring often, until they turn a very dark brown color, about 20 minutes. Stir constantly during last 5 to 10 minutes of cooking to prevent burning. (It may be necessary to reduce heat to medium.)
  3. When onions are well browned, add 1 cup simmering lentil water to the pan with the onions. Stand back; the water will sizzle and steam. Continue cooking, stirring every now and then, until the water has almost totally evaporated, about 5 minutes.
  4. Scrape onion mixture into the pot with the lentils. Stir in the pepper. Cover and simmer 10 more minutes. Add pasta, cover and simmer until just tender and the lentils are completely cooked, about 15 minutes. Remove soup from heat, cool and refrigerate 4 to 6 hours, then reheat before serving. (It needs to stand in order to thicken. The soup can be made a day or two ahead, refrigerated and reheated.)
  5. To serve, reheat soup and ladle into bowls. Stir 1/2 tablespoon lemon juice into each bowl and finish each with a sprinkle of cilantro or parsley. (Or stir all of lemon juice and herbs into pot of soup.) Serve lemon wedges alongside.
Lebanese Lentil Soup Recipe: Serves 6 persons

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Sunday, December 6, 2009

Okoy - Deep Fried Shredded Papayas w/ Shrimp











Thursday, December 3, 2009

Shish Kabob Sauce Recipe - Recipe for Shish Kabob Sauce


Easy marinade sauce recipe for Shish Kabob. Learn how to marinade chicken kabob, beef kabob and lamb shish kabobs. Fire up the grill & enjoy barbecue.

Ingredients
1 clove garlic, sliced
1 cup oil
1/2 cup vinegar
2 tsp Worcestershire sauce
2 tsp dry mustard
1 tsp salt
1/4 tsp pepper
Dash cayenne
Few drops Tabasco

Preparation
Combine all ingredients, pour over cut-up meat and vegetables in a large shallow pan. Marinate for at least 4 hours, turning and mixing a few times. Brush with marinade while broiling.

More kabob recipes
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Wednesday, December 2, 2009

Warak Enab - Warak Enab Recipe


Delicious recipe for warak enab (stuffed grape leaves). Bring the great taste of Lebanese food to your kitchen. Warak enab is usually served as an appetizer/side dish or as a main dish if you prepare a large quantity of Warak enab.

Well, the smell is not great while cooking it, but once the cooking is over, you are in for a finger licking, delicious meal that is befitting of royalty. So treat yourself. We know you will be addicted to this healthy, flavorful and uniquely Mediterranean meal.

Ingredients
  • 1/4 teaspoon allspice
  • 1/8 teaspoon cinnamon
  • 70 leaves grape leaves
  • 1 pound ground lamb
  • 1/8 cup parsley finely chopped fresh
  • 1 cup rice
Preparation
  1. Rinse rice in cold water, drain. Add all ingredients except lemon juice and grape leaves, mix well.Wilt leaves a few at a time by rinsing in hot water (a few at a time), be sure to cut off thick stems.
  2. Place a heaping teaspoon of lamb/rice mixture on edge of dull side of leaf. Begin rolling from stem end, after the first roll fold ends in to close and finish rolling. Place a few leaves in bottom of pan. Arrange rolls in compact rows, seam side down Cover with water about 1/2 inch over the top.
  3. Sprinkle 1 T salt over rolls. Place a pottery plate on top of rolls to hold in place.
  4. Cover pan, cook on medium 20 minutes. reduce heat, add lemon juice cook 10 more minutes. Drain most of the juice before serving. Serve hot.
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Makdous recipe - Recipe for Makdous


Easy recipe for makdous. Learn how to make the best Lebanese makdous. This popular Lebanese pickle is served as a mezze. Make sure the walnuts have a fresh taste.

Ingredients - Makes 2 quarts
  • 2 pounds small, thin eggplants (3-4 inches long)
  • Salt
  • 1 cup finely chopped walnuts
  • 1 small chili, finely chopped
  • 4-6 cloves garlic, crushed
  • Olive oil
Preparation
  1. Trim the stem end of the eggplants and pierce the skin in a few places with a pointed knife. Poach in salted water for 10-15 minutes, or until soft, weighing the eggplants down with a small, heavy lid. Drain, and when they are cool, very gently squeeze to get rid of the water.
  2. Mix the walnuts with the chili and garlic and add a little salt. Cut a slit lengthwise down the middle of each eggplant but not right through, leaving the ends so as to form a pocket. Stuff with the walnut mixture.
  3. Put the eggplants in a colander over a bowl, with a plate and weight on top, and leave overnight for water to drain. Transfer carefully to a jar, and cover with oil. They should be ready in a few days, and they keep for a month in the refrigerator.
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Mediterranean Kabob - Mediterranean Kabob Recipe


Easy recipe for Mediterranean Kabob. Learn how to make the best Mediterranean lamb Kabob. Spice rubs are an easy way to quickly add dynamic flavor to meat and vegetables, especially before grilling. Look for them on the shelves with other spices and near the meat and fish counters.

Ingredients - Serves 4 to 6
  • 2/3 cup olive oil
  • 1/3 cup lemon juice
  • 3 tablespoons Mediterranean spice rub
  • 1 clove garlic, finely chopped
  • 1 pound lean lamb, cut into 1-inch cubes
  • 2 large red bell peppers, cored, seeded, and cut into 1-inch pieces (optional)
  • 2 medium zucchini, cut into 1-inch rounds
  • 1 large red onion, cut into wedges
  • 8 to 12 metal skewers
  • Lemon halves
Method
  1. In a bowl, combine oil, lemon juice, spice rub, and garlic to make a marinade. Transfer 1/4 cup of the marinade to a small bowl, cover, and refrigerate to use for basting later.
  2. Pour remaining marinade into a large resealable plastic bag and add lamb. Seal bag, turn to coat, and refrigerate for at least 8 hours or overnight, turning occasionally.
  3. Brush grill rack with olive oil or use nonstick cooking spray before starting the grill.
  4. Drain and discard marinade from lamb. Alternately thread lamb, peppers, zucchini, and onions onto skewers to make kabobs.
  5. Grill kabobs, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade, then continue basting and cooking for 8 to 10 minutes longer, or until meat reaches desired doneness and vegetables are tender.
  6. Transfer to a large platter and serve with lemon halves.
By wholefoodsmarket

Nutrition
Per serving (about 2 kabobs/310g-wt.): 430 calories (300 from fat), 33g total fat, 6g saturated fat, 60mg cholesterol, 70mg sodium, 13g total carbohydrate (4g dietary fiber, 6g sugar), 21g protein

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Labneh Recipe - Recipe for Labneh


Easy recipe for labneh. Learn how to make the best labneh dip by rolling yogurt into golf-sized balls. Yogurt cheese balls are usually served as part of a Middle Eastern mezze platter.

Ingredients - Makes 15-20
  • 1.5kg thick Greek yoghurt
  • 2 bay leaves
  • 2 sprigs rosemary
  • 2 sprigs oregano
  • 2 garlic cloves
  • 2 cups (500ml) extra virgin olive oil, preferably Greek
Method
  1. Place yoghurt in a bowl with 2 teaspoons sea salt and stir to combine. Lay muslin on a workbench, place yogurt in center, then gather up muslin sides and tie with string. Suspend the ball over a bowl - we found the best way to do this was to tie the ball to a wooden spoon, then rest the spoon on the top of a bowl, allowing the ball to hang down. Leave to drain in the fridge for 3 days. Discard the whey that has drained out, remove yogurt to a bowl and discard muslin.
  2. Roll yogurt into golf-sized balls, lay on a baking tray and refrigerate for 3 hours to dry out. Place in a sterilised preserving jar with herbs and garlic, cover with oil and seal. Leave to marinate for 24 hours. Keep for up to 1 week.
Notes & tips
These delicious little yogurt cheese balls are usually served as part of a Middle Eastern mezze platter with dips, marinated vegetables and warm pita bread. You will need a double thickness of butter muslin*.

* Butter muslin is available from kitchenware and haberdashery stores.

Source
delicious. - November 2003, Page 142
Recipe by Valli Little

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Hummus Recipe - Recipe for Hummus


Easy recipe for hummus dip. A Very popular Lebanese hummus recipe that is used as an appetizer dip. Learn how to make best hummus the easy way.

Preparation Time 10 minutes
Makes about 450g (1 cup)

Ingredients
  • 1 x 400g can chickpeas, rinsed, drained
  • 60ml (1/4 cup) fresh lemon juice
  • 2 tbs tahini
  • 2 tbs water
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 small garlic clove, crushed
  • Salt & freshly ground black pepper
  • Sweet paprika, to garnish
  • Carrot & celery sticks, to serve
Method
  1. Place chickpeas, lemon juice, tahini, water, cumin, coriander and garlic in the bowl of a food processor and process until a smooth paste forms. Taste and season with salt and pepper. (Add a little extra lemon juice or water if the hummus is too thick.)
  2. Transfer hummus to a bowl. Sprinkle with paprika to garnish. Serve with carrot and celery sticks.
Source
Good Taste - February 2005, Page 119
Recipe by Jan Purser

Hummus Recipes

How to make Best Hummus - Feta Hummus Recipe - Garlic Hummus Recipe - Falafel & hummus on pita bread

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Kibbeh Recipe - Recipe for kibbeh


Recipe for Kibbeh. Bring the taste to your kitchen & try this kibbeh recipe. A Lebanese specialty, these mouth-watering deep-fried kibbeh meatballs are stuffed with spiced lamb and pine nuts. Yummy appetizer dish.

Preparation Time 30 minutes
Cooking Time 20 minutes

Ingredients (serves 4)
  • 1 brown onion, coarsely chopped
  • 200g diced lamb
  • 170g (1 cup) burghul
  • Canola or vegetable oil, to deep-fry
  • 1/2 red onion, cut into very thin wedges
  • 3/4 cup fresh continental parsley leaves
  • 1 tsp sumac
  • Greek-style natural yoghurt, to serve
  • 1 tbs toasted pine nuts, to serve
Filling
  • 1 tbs olive oil
  • 1/2 brown onion, finely chopped
  • 2 tbs pine nuts, finely chopped
  • 1 tbs Middle Eastern spice mix
  • 100g lamb mince
Method
  1. To make the filling, heat the oil in a medium frying pan over medium-low heat. Add the onion and pine nuts and cook, stirring, for 6 minutes or until onion is soft. Increase heat to high. Add the spice mix and cook, stirring, for 1 minute or until aromatic. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 3-4 minutes or until mince changes colour. Transfer to a heatproof bowl. Set aside to cool slightly.
  2. Meanwhile, place the brown onion in the bowl of a food processor and process until finely chopped. Add the lamb and season with salt and pepper. Process until finely minced. Gradually add burghul, processing well between each addition until the mixture comes together. Divide into 12 equal portions.
  3. Press out 1 portion of lamb mixture on a clean work surface to an 8cm-diameter disc. Place 1 teaspoon of filling in the centre of the disc. Bring the edges together to enclose the filling, and repeat with the remaining lamb mixture and filling to make 12 kibbeh balls.
  4. Add enough oil to a medium saucepan to reach a depth of 5cm. Heat to 180°C over medium-high heat (when oil is ready a cube of bread will turn golden brown in 15 seconds). Add half the kibbeh and cook for 2-3 minutes or until golden brown. Transfer to a plate lined with paper towel. Repeat with the remaining kibbeh, reheating the oil between batches.
  5. Combine the red onion, parsley and sumac in a bowl. Divide among serving plates and top with the kibbeh. Top with a dollop of yoghurt and sprinkle with pine nuts to serve.
Notes & tips
Freezing tip: Prepare this recipe to the end of step 3 up to 3 months ahead. Layer the kibbeh between sheets of non-stick baking paper in an airtight container. Label, date and freeze. Thaw in the fridge overnight. Continue from step 4, 15 minutes before serving.

Source
Good Taste - November 2007, Page 84
Recipe by Alison Roberts

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