Chicken kebabs with gremolata recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chicken kebabs with gremolata recipe. Enjoy cooking tasty Arabic food and learn how to make tasty Chicken kebabs with gremolata. 

Spicy chicken kebabs are served with a zingy gremolata for a fun dinner for two.

Serves 2
Ready in 15 minutes

Ingredients

400g pack chicken breast pieces
Grated zest and juice of 1 lemon
1 tsp ras al hanout (from the spice section of major supermarkets)
100g baby courgettes, cut on the diagonal into 2cm pieces
100g red and yellow cherry tomatoes on the vine
1 small garlic clove
Small handful each fresh basil and fresh flatleaf parsley
4 white pittas

Method

1. Put the chicken in a bowl, add half the lemon zest and half the lemon juice, the ras al hanout and 2 tbsp olive oil, season well and mix together.

2. Preheat a griddle pan until smoking hot. Slide the chicken pieces onto metal skewers, alternating with the courgettes and tomatoes. Brush with more marinade, then griddle for 8-10 minutes until cooked through. Remove and set aside. Leave the pan to cool a little, then wipe clean.

3. Meanwhile, make the gremolata. Whizz together the garlic, herbs, 3 tbsp olive oil and the remaining lemon zest and juice.

4. Griddle the pittas for 1-2 minutes until warmed through. Serve the skewers with the gremolata, griddled pittas and some tzatziki, if you like.

Delicious Magazine

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Chickpea fritters (falafel) recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chickpea fritters (falafel) recipe. Enjoy cooking tasty Arabic food and learn how to make Chickpea fritters (falafel). 

Chickpeas are the key ingredients in this fantastically savoury fritter recipe - it's a taste of the Mediterranean at home

Ingredients

3 tbsp tahini (sesame seed paste, from major supermarkets)
Juice of 1 lemon
200g dried chickpeas, soaked overnight
1 level tsp baking powder
1 tsp salt
2 garlic cloves
1 onion, finely diced
Bunch of fresh coriander, roughly chopped, plus extra to garnish
Vegetable oil, for frying
8-12 pitta breads, warmed and split, to serve

For the pickle salad

2 small carrots, grated
1/2 small red cabbage, finely sliced
Juice of 1/2 lemon
2 tbsp extra-virgin olive oil
1 tsp salt
3 pickled chillies, roughly sliced
3 gherkins, roughly sliced

Method

1. Make the pickle salad. Mix all the ingredients in a bowl and set aside.

2. Make the dressing. Combine the tahini, half the lemon juice and 50ml water in a bowl. Whisk until smooth, adding a dash of water if it’s too thick. Season and set aside.

3. Drain the chickpeas well, then blitz in a food processor to fine crumbs. Add the remaining lemon juice, baking powder, salt, garlic, onion and coriander and blitz again to a pale green purée. Using your hands, shape into 24 small patties.

4. Half-fill a large, deep heavy-based saucepan with vegetable oil. Heat until a bread cube turns golden in 1 minute. Fry the fritters, in batches, for 3 minutes, turning once, until golden. Drain on kitchen paper.

5. Divide the fritters and salad between the pittas and drizzle with the dressing to serve.

Nutritional info

Per serving (based on 4): 809kcals, 28.3g fat (3.6 saturated), 29.2g protein, 116.8g carbs, 12.7g sugar, 4.8g salt

Delicious magazine

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Lamb Stuffed Cabbage Rolls Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb Stuffed Cabbage Rolls recipe. Enjoy cooking tasty Arabic food and learn how to make Lamb Stuffed Cabbage Rolls.  


Preparation time :       25 minutes
Cooking time :     1 hour

Ingredients

25 leaves white cabbage
1 cup rice or 200 g, soaked for 30 minutes and drained
300 g minced lamb
2 cloves garlic, crushed
1 teaspoon ground allspice
¼ teaspoon ground cinnamon
1 teaspoon dried mint
2 tablespoons butter
10 cloves garlic, extra
2 cubes MAGGI® Flavored Mutton Bouillon
2 cups water or 500 ml
2 tablespoons lemon juice

Preparation

Blanch cabbage leaves in boiling water for 5-6 minutes or until soft and pliable.

Combine rice, meat, garlic, spices, mint and butter in a bowl.

Place a heaping tablespoon of the filling on a leaf lengthwise, fold the outside edges towards center and roll.

Arrange cabbage rolls in a casserole dish or medium pot, insert garlic cloves at interval between rolls.

Dissolve MAGGI® Flavored Mutton Bouillon cubes with water, add lemon juice and pour over the rolls. Add enough water just above the rolls.

Cover and cook over low heat for about 1 hour, or until rice is cooked.

Serving tips : Serve with yoghurt.

Nutrition Information

Fats : 16.00 g
Protein : 13.00 g
Carbohydrate : 37.00 g
Energy : 337.00 Kcal


Cabbage Rolls with Spicy Vegetables - Stuffed Cabbage Recipe - Malfouf

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How to cook Asam Pedas

Asam Pedas “sour spicy,” Fish is a classic Malay dish cooked in tamarind (asam) fruit juice. Asam Pedas is popular in Singapore and Malaysia and everyone has their own interpretation for this favorite dish. Various vegetables such as brinjals (Indian eggplants), okra and tomatoes are added to the Asam Pedas. Fish (such as pomfret, sting-ray, mackerel or red snapper) or fish heads are also added to make a spicy and tart fish stew. Daun kesom or daun laksa (laksa leaf) is mainly used in this dish which has a coriander-like smell with a clear lemony note . It is important that the Asam Pedas fish remain intact for serving so generally the fish is added last.

Asam Pedas Ingredients:

• ½ Kg to 1 Kg of Stingray/Pomfret/Mackerel/Red snapper (Soaked the fish and wash it with 1tbsp  tamarind pulp and dash of salt, water to kill the fishy smell)
• 10 small lady's fingers halves
• 1 tomato (cut into wedges)
• 1 tsp of of fish curry powder
• ½ tbsp black pepper
• 2 cups of water.
• 2 sprigs of daun kesum, washed (discard the hard stems)
• 1 lemon grass (crushed)
• 1 tbsp of tamarind (put into a cup of warm water an squeeze the juice)
• 5 tbsp of cooking oil (not olive oil)
• 1 tbsp of white sugar
• Salt to taste

Asam Pedas Paste:

• 2 clove garlic
• 1 stalk of lemon grass (white part only)
• ½ inc tumeric
• 4 shallots
• 8-10 dried chillies (soak with hot water for about 30 minutes and drain)
• ½ tbsp of belacan (prawn paste)

In a mortar, pound the paste or grind them in a food processor. Set aside.

Preparation for Asam Pedas :

• Heat oil and fry the blended paste with lemon grass until fragrant.
• Add in black pepper and daun kesum and stirr for 1 minute until fragrant.
• Add the fish curry powder, tamarind juice and two cups of water  and bring to boil.
• Add the tomato wedges, lady's fingers and bring to boil.
• Add the fish, salt, and palm sugar/sugar.
• Simmer on low heat for 3-5 minutes or until the fish is cooked.
• Serve Asam Pedas hot with steamed rice or bread. Happy trying!

Lamb tagine with dates & sweet potatoes recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb tagine with dates & sweet potatoes recipe. Enjoy cooking tasty Arabic food and learn how to make Lamb tagine with dates & sweet potatoes. 

This is one of those wonderful dishes that improves with keeping

Easy
Serves 10
Preparation time 30 mins
Cook time 2 hrs

Ingredients
6 tbsp olive oil
4 onions , thinly sliced
2 tbsp finely chopped fresh root ginger
2kg boneless lamb shoulder, cut into 5cm chunks
4 tsp ground cumin
2 tsp each paprika and ground coriander
2 cinnamon sticks
850ml passata
700g sweet potatoes , cut into chunks
350g pitted dates

TO SERVE
100g blanched almonds , toasted
good handful coriander , roughly chopped

Method
1. Heat the oil in a large, deep pan. Add the onions, then gently fry until softened, about 5 mins. Stir in the ginger, add the meat in batches, then fry on all sides until lightly coloured. Return all the meat to the pan, stir in the spices and cinnamon sticks, then cook for 1 min.

2. Add the passata and 800ml water, then bring to the boil, stirring. Season well, then cover and simmer for 1½ hrs, until the lamb is tender.

3. Add the sweet potatoes, stir well, cover again, then cook for 20 mins or until the potatoes are just tender. Stir in the dates and heat through for 5 mins. Taste and add more seasoning if necessary. To serve, spoon the tagine into a serving dish and scatter with the almonds and coriander.

Try

To freeze
Cool at the end of step 2, then pack into a rigid container. Freeze for up to a month. Defrost in the fridge overnight, then gently reheat (add a little more water if necessary), bring to the boil and continue with step 3.

Nutrition Per Serving
646 kcalories, protein 42g, carbohydrate 49g, fat 32 g, saturated fat 13g, fibre 0g, sugar 33g, salt 0.82 g

Recipe from Good Food magazine, December 2008.


Moroccan Lamb Tagine Recipe - Lamb tagine with artichokes & lemon recipe - Moroccan lamb meatballs with harissa & couscous recipe

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Chicken & couscous one-pot recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chicken & couscous one-pot recipe. Enjoy cooking tasty Arabic food and learn how to make Chicken & couscous one-pot.

This one-pot meal is perfect for fuss-free midweek entertaining
Easy

Serves 4
Preparation time 10 mins
Cook time 1 hr

Ingredients
8 skin on, bone-in chicken thighs
2 tsp turmeric
1 tbsp garam masala
2 tbsp sunflower oil
2 onions , finely sliced
3 garlic cloves , sliced
500ml chicken stock (from a cube is fine)
large handful whole green olives
zest and juice 1 lemon
250g couscous
small bunch flat-leaf parsley , chopped

Method
1. Toss the chicken thighs in half the spices and a pinch of salt until completely coated. Heat 1 tbsp oil in a large sauté pan with a lid. Fry chicken, skin-side down, for 10 mins until golden brown, turn over, then cook for 2 mins before removing from the pan. Pour the rest of the oil into the pan, then fry the onions and garlic for 8 mins until golden. Stir in the rest of the spices, then cook for 1 min longer. Pour over the chicken stock and scatter in the olives. Bring everything to the boil, turn down the heat, then sit the chicken, skinside up, in the stock.

2. Cover the pan with a lid, then simmer gently for 35-40 mins until the chicken is tender. Put the kettle on, then lift the chicken onto a plate and keep warm. Take the pan off the heat. Stir the lemon juice and couscous into the saucy onions in the pan and top up with enough boiling water just to cover the couscous if you need to. Place the lid back on the pan, then leave to stand for 5 mins until the couscous is cooked through. Fluff through half the parsley and the lemon zest, then sit the chicken on top. Scatter with the rest of the parsley and zest before serving.

TIP
Whole stone-in olives have a better flavour than pitted ones, so will improve the finished dish. For a punchier flavour add 1 finely chopped preserved Moroccan lemon and stir it into the stock before adding the couscous.

Nutrition Per Serving
900 kcalories, protein 60g, carbohydrate 42g, fat 56 g, saturated fat 15g, fibre 2g, sugar 5g, salt 1.75 g

Recipe from Good Food magazine, June 2009.  

Moroccan chicken and couscous Recipe - Easy Moroccan chicken tagine recipe - Quick Tagine-Style Chicken Recipe

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Lime Ice Cream Recipe

Looking for lime ice cream recipe? Try this easy recipe for Lime Ice Cream which is traditional cooked custard method. It tastes like key lime pie in ice cream form. You ganna love this velvety smooth ice cream. Give it a try. Delicious and simple to make.

Ingredients:

1 1/3 Cup Lime juice
1 1/2 Cup Sugar
2 Cup Heavy Whipping Cream
1 Cup Whole Milk
2 egg yolk
1 teaspoons grated lime peel

Directions

1. Combine milk and sugar in a saucepan and cook over medium heat until sugar is dissolved . Add lime peel. Beat egg yolk and make sure to temper to the milk and add the cream, lime juice and heat until it starts to become custard.
2. Cool to room temperature.
3. Let sit in the fridge overnight and then add it to the ice cream machine.
4. Freeze in an ice cream freezer according to manufacturer's directions.
5. Happy trying!

Back to All Ice Cream / Sorbets & Ices / Yogurts Recipes

Tabbouleh Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Tabbouleh Recipe. Enjoy cooking tasty Arabic food and learn how to make Tabbouleh.

Prep Time: 30 min
Level: Easy
Yield: 8 servings

Ingredients

1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper

Directions

Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.


FoodNetwork

Chicken with tabbouleh - Tabouleh - Fattoush

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Roasted Red Pepper Dip Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Roasted Red Pepper Dip Recipe. Enjoy cooking tasty Arabic food and learn how to make Roasted Red Pepper Dip.  

Cook Time: 10 min
Level: Easy
Yield: 1 cup (serving size 1/4 cup)

Ingredients

1/3 cup whole natural almonds
1 cup jarred roasted red peppers, drained
1 teaspoon red wine vinegar
1 tablespoon shallot
1 tablespoon olive oil
Salt and pepper

Directions

Preheat the oven to 350 degrees F. Put the nuts on a baking sheet and toast until fragrant, about 10 minutes. Let cool.

Put the nuts into a processor and finely chop. Add pepper, vinegar and shallots to the bowl and process until smooth. While the processor is running, drizzle the oil into the bowl. Season with salt and pepper and serve.

Hummus Dip Recipe - Eggplant Dip Recipe - Middle Eastern broad bean dip recipe

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Easy Fish and Chips Recipe

Simple recipe, good tasting and quick, served with a generous portion of freshly cooked chips! It is one of Singaporean's favourite meal. For a real treat, make your own tar-tar sauce and fries! Easy Fish and Chips Recipe.

Ingredients

• 4 cups vegetable oil for frying
• One  fresh pound red snapper fillets (tilapia or dory for subtitute)
• One  egg, beaten with dash of salt
• 1/2 cup dry bread crumbs

Method

1. In a large heavy skillet, heat oil to 375 degrees F (190 degrees C).
2. Dip fillets into beaten egg and dredge in bread crumbs.
3. Gently slide fish into hot oil and fry until golden brown. Drain briefly on paper towels.
4. Serve fish hot with chips and tar-tar sauce.

I recommend you buying the potato chips or fries at the supermarket as the preparation is not worth the effort. But if you are eager to learn and want to make it on your own, try this easy one:

French fries recipe and other potato recipes.

Ingredients:

• Potatoes
• Oil for deep frying
• Salt

Preparing your fries

1. Peel and cut potatoes into even strips.
2. Soak potatoes in cold water for 1 hour.
3. Fry in deep fat at 325° for 5 minutes. Drain.
4. Increase heat to 375° and fry until French fries are tender and nicely browned.
5. Sprinkle generously with salt, then "toss" the fries to mix the salt evenly. ( I suggest about 1 teaspoon of salt, maybe slightly more)
6. Serve hot, serve immediately, and enjoy!

 Tar-tar sauce recipe

Ingredients

• 1 cup mayonnaise
• 1 tablespoon pickle relish
• 1 tablespoon minced onion
• 2 tablespoons lemon juice (optional)
• salt and pepper to taste

Directions

In a small bowl, mix together mayonnaise, pickle relish, and minced onion. Stir in lemon juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.

How to cook and have fun at the same time.

(c) 2010 The Muppets Studio, LLC.

How to make Corn on the Cob the KFC way.

If you enjoy eating KFC's corn on the cob, these easy recipe tips your corn on the cob, which will turns out very similar to KFC's corn on the cob. Make it delicious and sweet!

Things You'll Need:

• fresh corn on the cob
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon pepper
• dash of milk
• melted butter
• water

Method:

1. Add the corn on the cob to the pot and cover them completely with water
2. Add 1/2 teaspoon salt and sugar & enough milk to make the water pretty cloudy. You can add as much milk as you wish.
3. Bring this combination to an almost boil. Do not let it boil. You just want the water to be really hot.
4. The cooking time varies depending on the amount of corn on the cob you are cooking. I have found the longer they seem to cook the softer they are. I usually start them first if my meal will take 30 minutes or so to cook.
5. Once you have determined the corn on the cob is done spray or rub butter on them and add your desired amount of salt and pepper to them. Enjoy!

Whole-Wheat Couscous with Parmesan & Peas Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Whole-Wheat Couscous with Parmesan & Peas Recipe. Enjoy cooking tasty Arabic food and learn how to make Whole-Wheat Couscous with Parmesan & Peas. 

Couscous, which is actually a type of tiny pasta, makes an almost-instant side dish. Happily, the whole-wheat variety is just as fast to prepare as regular couscous. Lemon zest is a delicious accent to nutty Parmesan in this Italian-inspired couscous.


Ingredients

1 14-ounce can reduced-sodium chicken broth or vegetable broth
1/4 cup water
2 teaspoons extra-virgin olive oil
1 cup whole-wheat couscous
1 1/2 cups frozen peas
2 tablespoons chopped fresh dill
1 teaspoon freshly grated lemon zest
Salt & freshly ground pepper to taste
1/2 cup freshly grated Parmesan cheese

Directions

1. Combine broth, water and oil in a large saucepan; bring to a boil. Stir in couscous and remove from heat. Cover and let plump for 5 minutes.

2. Meanwhile, cook peas on the stovetop or in the microwave according to package directions.

3. Add the peas, dill, lemon zest, salt and pepper to the couscous; mix gently and fluff with a fork. Serve hot, sprinkled with cheese.

Recipe Nutrition
Per serving: 205 calories; 4 g fat (1 g saturated fat, 2 g mono unsaturated fat); 4 mg cholesterol; 35 g carbohydrates; 10 g protein; 7 g fiber; 307 mg sodium; 104 mg potassium

recipe source eatingwell

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Lentil & Bulgur Pilaf with Green & Yellow Squash Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lentil & Bulgur Pilaf with Green & Yellow Squash Recipe. Enjoy cooking tasty Arabic food and learn how to make Lentil & Bulgur Pilaf with Green & Yellow Squash.

Based on a traditional Lebanese Lenten dish, this recipe makes a terrific meatless meal. Serve with warm whole-wheat flatbread or pita and a dollop of tangy plain yogurt.

Ingredients

4 1/2 cups reduced-sodium chicken broth or vegetable broth
1 1/4 cups brown lentils, rinsed
1 medium onion, chopped
1 bay leaf
1/4 teaspoon salt, or to taste
1/2 teaspoon ground allspice
Freshly ground pepper to taste
3/4 cup coarse bulgur (see Ingredient note)
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 small zucchini, halved lengthwise and cut into 1/4-inch-thick slices
1 small yellow squash, halved lengthwise and cut into 1/4-inch-thick slices
1 clove garlic, minced
2 teaspoons freshly grated lemon zest
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro or dill

Directions

1. Combine broth, lentils, onion, bay leaf, salt, allspice and pepper in a 3-quart saucepan. Bring to a boil over medium heat. Reduce heat to low, cover, and cook for 20 minutes. Add bulgur and cook until the lentils and bulgur are tender and the liquid is absorbed, 15 to 20 minutes more. Remove the pilaf from the heat, discard the bay leaf and stir in lemon juice.

2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add zucchini, squash, garlic and lemon zest; saute for 5 minutes. Stir in parsley and cilantro (or dill). Season with pepper. Stir into the pilaf. Serve hot.

3. Ingredient Note: Fiber-rich bulgur is made from whole-wheat kernels that are precooked, dried and cracked. You can find it in natural-foods stores and many supermarkets.





Recipe Nutrition
Per serving: 244 calories; 3 g fat (0 g saturated fat, 2 g mono unsaturated fat); 0 mg cholesterol; 41 g carbohydrates; 16 g protein; 13 g fiber; 524 mg sodium; 803 mg potassium Nutrition Bonus: 67% daily value fiber, 192 mcg folate (49% dv), 16 mg vitamin C (30% dv), 4 mg iron (25% dv).

recipe source eatingwell

Lebanese Lentil Soup Recipe - Rice with Lentil - Lentil & tomato salad with garlic lebanese bread

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