Thursday, September 29, 2011

Middle Eastern Platter Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Middle Eastern Platter recipe. Enjoy our quick and easy  recipes and learn how to make Middle Eastern Platter.

Prep Time 20 minutes
Total Time 20 minutes
Yield Serves 4

Ingredients

3 tablespoons freshly squeezed lemon juice (from 1 or 2 lemons)
2 tablespoons olive oil
4 plum tomatoes, seeded and diced
1 English cucumber (about 1 pound), seeded and diced
1 cup coarsely chopped fresh parsley
1 small red onion, diced
Coarse salt and ground pepper
1 container (8 ounces) store-bought hummus
1/2 teaspoon paprika
8 ounces feta cheese
1 cup black olives, such as kalamata, pitted
4 pita breads (6-inch)

Directions

Prep: In a small container, combine lemon juice and 1 tablespoon olive oil. In a medium container, combine tomatoes, cucumber, and parsley; place onion in a separate plastic bag.

Serve: Add onion and dressing to vegetables. Season with salt and pepper, and toss to combine. Serve with hummus (sprinkled with paprika and remaining olive oil), feta (thickly sliced), olives, and pita.

From Everyday Food, June 2006 

More Arabic Food Recipes: 

Harissa lamb & houmous flatbreads
Falafel & halloumi stacks
Spring green fattoush
Lamb couscous burgers with hummus and couscous tabouli
Spicy Hummus: Quick Chickpea Spread
Hummus Ma Lahma

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Sunday, September 25, 2011

How to make Siew Mai (Halal Version)


Har Gau (see recipe) and Siew Mai (or usually translated to Steamed Meat Dumpling) combine to form the one of the most popular pairing of dim sum dishes in Singapore. While Siew Mai is traditionally made with pork, this version uses chicken meat. This halal version steamed dumplings should work for everyone which you can certainly try out at home for breakfast or on the weekend and your kids will love it.


Ingredients  for Siew Mai:
  • 250g minced chicken
  • 7 medium shrimp (peeled, deveined, and roughly chopped)
  • 3 dry shitake mushroom (soak still soft, squeezed dry and diced small)
  • 2 water chestnuts (peeled and chop them roughly)
  • ½ tablespoon finely chopped fresh ginger
  • ½ tablespoon finely chopped spring onions (white part only)
  • 1/8 teaspoon sesame oil
  • 1/4 teaspoon chicken powder
  • ½ tablespoon corn starch
  • ½ tablespoon egg white
  • Salt and white pepper to taste
Round wonton wrappers (Cover the wantan skin with a wet cloth to prevent the skins from turning dry)
Finely diced carrots for garnishing

Method:
  1. Combine minced chicken with other ingredients in a large mixing bowl and seasonings and set aside in the fridge for 30 minutes.
  2. Put a piece of wantan skin on your palm.
  3. Put one tablespoon of filling on each wrapper, gather up the sides and leave the center open (Make sure the bottom is flat).
  4. Arrange the siew mai in a bamboo steamer and garnish the top with some chopped carrot for color. Steam over high heat for 10 - 15 minutes. Serve Siew Mai hot with sweet sauce and chilli sauce.
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Photo credit avlxyz

Zagat’s Picks for the Top Restaurants in London

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) presents Zagat’s Picks for the Top Restaurants in London.

 
The most popular restaurant in London as chosen by Zagat readers is a grandiose café-restaurant with towering pillars and sweeping archways that was formerly a car showroom and now serves high tea and coq au vin.

The 2012 London Restaurants Survey includes the ratings and reviews of 1,187 restaurants in Greater London as voted on by 5,497 local diners.

Of the 1,397 reviews posted for The Wolseley, 84 percent of diners said they liked their experience, making the west-end eatery the most popular among Zagat readers according to the latest survey released Wednesday.

The new rating bumped the previous winner, Gordon Ramsay on Royal Hospital Road, to second spot.

At The Wolseley, guests dine in a bistro atmosphere in the style of old Europe, where waiters stroll by with patisserie trolleys laden with croissants and Danish pastries and lunch and dinner menus are a mix of traditional British fare, as well as French, German and Italian classics.

Dishes like shepherd’s pie, roast beef with Yorkshire pudding, osso bucco, steak frites, duck confit, and Wiener Schnitzel have much of Western Europe gastronomically covered.


 
Many of the reader reviews were equally impressed with the energy in the restaurant and the food that was presented to them.

“A celebration from the first step into the restaurant. You are swept up by the energy of the entire experience,” wrote one Zagat reader.

“Food is creative and even ordinary sounding menu items arrive beautifully prepared as though you’ve never eaten them before. The room is upscale and fun without being overbeing. Service is generally excellent but can be haughty.”

Afternoon tea is another popular feature. For £21 diners get assorted finger sandwiches, scones with homemade jam and clotted cream, cakes and pastries and choice of teas.

Meanwhile, last month The Good Food Guide crowned Heston Blumenthal’s The Fat Duck the top restaurant in the UK.

The full survey is available now in bookstores for $15.95, online at Zagat.com or by downloading one of their mobile apps.


 
Similar posts:

Dining out? Restaurant Dos & Don’ts
Arabic & Middle Eastern Food Restaurants - Lebanon
Lebanese Restaurants In Dubai - United Arab Emirates
Luxury Restaurants in Dubai
Moroccan Reastaurants in Chicago: Alhamra Palace
Moroccan Reastaurants in Chicago: Andalous  

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Dining out? Restaurant Dos & Don’ts

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) presents Dining out? Restaurant Dos & Don’ts.

 
Is it rude to tweet about a luscious treacle tart at dinner? Or take a phone call when your starter is being served?

It’s an issue that has London divided in a Zagat London Restaurants survey released Wednesday that asked respondents to weigh on the issue.

According to the 5,500 diners answering the survey, 53 percent said it’s “rude and inappropriate” to text, tweet or talk on the phone while dining at the table.

A trans-Atlantic comparison reveals that the Brits — who have a historic reputation as the exemplification of etiquette and manners — are more forgiving than their American counterparts.

In Los Angeles, for example, more than half of Zagat readers — 67 percent — said it was rude to text and dine, while 64 percent of New Yorkers shared the same opinion.

Meanwhile, preserving your Michelin meal or epic triple-decker sandwich on camera was considered acceptable by the majority of diners, with 74 percent of Londoners saying it was “ok.”

Source: AFPrelaxnews – Zagat.com

 
Similar posts:

Arabic & Middle Eastern Food Restaurants - Lebanon

Lebanese Restaurants In Dubai - United Arab Emirates

Luxury Restaurants in Dubai

Moroccan Reastaurants in Chicago: Alhamra Palace

Moroccan Reastaurants in Chicago: Andalous

Restaurants in Cairo, Egypt

 
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Saturday, September 24, 2011

How to make Har Gow (Chinese Shrimp Dumplings) Recipe



Har gow (har gau, har gao, ha gao) is a Singaporean dim sum favorite. Har Gow are those tasty shrimp dumplings with the translucent wrappers served at Chinese dim sum. The main trick to making Har Gow is handling the dough, which is very sticky and can break apart easily. This dish is said to be the one that the skill of a dim sum chef is judged on. Try these step by step amazing dumplings recipe let me know what you think in the comment section below. Enjoy! Related Recipe - Tasty Korean Dumpling (Mandoo), How to make Siew Mai.




Ingredients for Har Gow:
  • 1 lb raw shrimp
  • 4 oz sliced bamboo shoots
  • 1 tbsp shao hsing wine
  • 1 tsp sesame oil
  • ½ tsp stir fry oil
  • ½ tsp sugar
  • ½ tsp salt
  • 2 tbsp cornstarch
  • 1 ½ cups non glutinous wheat flour (wheat starch)
  • 1 tbsp vegetable oil
  • 1 cup water

Method:
  1. Remove all of the shells and tails from the shrimp. Devein them if they are not already.
  2. Once the shrimp are clean, chop them into tiny pieces and place them in a bowl that has a tight fitting lid.
  3. Drain and mince the bamboo shoots. Then mix them in with the shrimp.
  4. To the shrimp mixture add the shao hsing wine, sesame oil, stir fry oil, sugar and salt. Mix everything together thoroughly and then add in the cornstarch. Place the shrimp mixture in the refrigerator and let it marinate for an hour.
  5. Once the shrimp mixture marinates, prepare the skins. Mix the wheat flour with the vegetable oil. Then boil the cup of water in the microwave.
  6. Once the water boils, quickly add it to the flour mixture and stir until everything is evenly combined. It should form a dough like consistency. Then let it sit until it cools.
  7. After the dough cools, roll it into a long roll and cut it into 30 equal pieces.
  8. Remove the shrimp filling from the refrigerator and set up a work station to fill the har gow. Oil a work board or plate and a rolling pin and oil the bottom of the steamer tray as well. An aluminum steamer is best suited for this recipe. Fill the bottom of the steamer with hot water and heat it on high.
  9. Then take one of the dough pieces and roll it into a ball. Set it on the oiled board or plate and flatten it into a circular shape using the rolling pin.
  10. Pick the skin up and place about a teaspoon of filling in the center. Then using each of your fore fingers, pleat the top of the skin using your thumb to curve the bottom of the skin around the filling. This is a bit difficult and if you wish you can simply pinch the dumplings closed forming a half circle. After each one is finished, place it in the oiled steamer tray.
  11. Continue until all of the har gow are complete. Then steam them for just about 5 minutes. Remove them from the steamer and place them on plates to be served. Makes about 30.
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Recipe source: Lila Voo
BellaOnline's Chinese Food Editor

Photo Source: By Charles Haynes

Wednesday, September 21, 2011

Falafel in Pita with Yogurt Sauce Recipe


The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Falafel in Pita with Yogurt Sauce recipe. Enjoy our quick and easy  recipes and learn how to make Falafel in Pita with Yogurt Sauce. 

Total Time: 45 min
Prep 25 min
Cook 20 min

Yield: 4 servings

Level: Easy

Ingredients

2 tablespoons canola oil, plus extra for frying
1 medium yellow onion, chopped
1 large red bell pepper, chopped
5 cloves garlic, chopped
2 (14-ounce) cans chick peas, drained
1 teaspoon red chili flakes
1 teaspoon ground cumin
1 egg
1 tablespoon salt
1/2 tablespoon freshly ground black pepper
5 tablespoons flour
2 cups freshly chopped parsley leaves
3/4 cup freshly chopped cilantro leaves
Pitas, for sandwich
Toppings: shredded lettuce and chopped tomato, sliced cucumbers
Yogurt Dipping Sauce, recipe follows

Directions

In medium skillet over medium heat, add 2 tablespoons oil and sweat onion and peppers 2 to 3 minutes then garlic and cook until translucent, about 5 minutes.

In a food processor, pulse together chick peas, red chili flakes, ground cumin, the egg, salt and black pepper to form a coarse consistency. Then add flour, parsley, and cilantro. Pulse until mixture starts pulling from the sides of the food processor.

Remove mixture to a large bowl and mix in the onion mixture. Chill falafel until ready to cook.

Roll falafel dough into 1-inch rounds. Then form rounds into an oblong quenelle shape, like a football.

In a thick-bottomed skillet heat 1/2 inch of canola oil over medium heat to 350 degrees F. Cook falafel balls a few at a time, until golden brown, about 5 minutes. Be sure to turn them so they do not burn or stick to the bottom of the pan. Drain on paper towels and sprinkle with salt while still hot.

Open the pita bread to make pockets. Place 3 to 4 falafels inside. Stuff with lettuce tomato and cucumbers and drizzle sauce generously on the inside. Serve immediately.

Yogurt Dipping Sauce:

1 cup plain yogurt
1/2 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon salt
1 tablespoon freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1/2 teaspoon ground cumin

Mix ingredients together in a small bowl and chill until ready to use.

Yield: 1 cup

Recipe courtesy Guy Fieri, 2008
Show: Guy's Big Bite Episode: Middle East Feast

More Falafel Recipes:

Falafel with Tahini Sauce
Falafel Recipe from Scratch
Chickpea fritters (falafel)
Make Best Falafel Balls
Falafel Sauce
Falafel & hummus on pita bread
 
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Monday, September 19, 2011

How to make Soon Kueh (Mushroom Dumplings)


Soon Kueh is a steamed Chinese dumpling shaped like semi-circle made of rice flour skin with shredded turnips, mushroom and dried shrimps. The best soon kuehs have skins that are translucently thin, but yet retain a slightly chewy texture - a Singaporean morning or afternoon snack. Soon Kueh is also literally mean Mushroom Dumpling. Related Recipe - Tasty Korean Dumpling (Mandoo)


Ingredients for Soon Kueh filling:
  • 1 turnip, shredded
  • 200g dried shrimps, soaked
  • 50g dried chinese mushrooms, soaked and diced
  • 200g chicken fillet, sliced into strips
  • 500g chives, chopped
  • 2 tsp minced garlic
  • Salt and pepper to taste
  • Chicken stock

Ingredients for the Soon Kueh dough:
  • 450ml cold water
  • 450ml hot boiling water
  • 1/4 tsp salt
  • 500g rice flour
  • 50g tapioca flour
  • Oil
Directions:

Method (Soon Kueh filling):
1. Fry garlic till they are dark brown in colour.
2. Add the dried shrimps, diced mushrooms, chicken strips and white pepper to garlic.
3. Add turnip and some chicken stock. Final filling should look slightly moist in texture and light brown in colour. Set aside.

Method (Soon Kueh dough):
1.Mix both flour together in a huge glass bowl and add cold water to mix till smooth liquid is formed.
2.Boil the 450ml water in a pot and then stir in the salt.
3. Pour the dough liquid into the boiling water, mix thoroughly till the mixture thickens. When dough is almost done, remove from heat.
4. Allow dough to cool before making the kueh, as it will not otherwise not be pliable and will tear.
5.Sprinkle some tapioca starch on your hand, pinch some dough and portioned the dough into little round balls. (Divide into the same number of portions as the filling)

To make the soon kueh, roll the ball into a flat disc. Spoon some filling onto the wrapper and the edges together to seal then twist patterns along the edges.

Steam on a greased tray lined with banana leaf for 12 minutes.

Brush some garlic oil over kuehs – prevents sticking. Serve Soon Kueh hot garnished with fresh chopped chives, fried shallots, sweet soya sauce and chilli sauce.

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Sunday, September 18, 2011

How to make Milo Dinosaur


Milo is a chocolate flavored drinks served locally in mamak stalls offering versions such as "Milo Dinosaur" (a cup of Milo with an extra spoonful of powdered undissolved Milo added to it), "Milo Godzilla" (a cup of Milo with ice cream and/or topped with whipped cream) and "Neslo" (combined with Nescafe powdered coffee). Here's how you do it.


Ingredients:
  • 5 tbsp of Milo powder
  • ½ tbsp sweetened beverage creamer
  • Some crushed ice
  • 2 heaped tbsp Milo powder
Method:
  1. Mix Milo powder with Sweetened Beverage Creamer in a huge glass.
  2. Fill in only half hot water into the glass and stir well.
  3. Add in crushed ice into glass until full.
  4. Add 2 heaped tablespoons of Milo powder.
  5. Enjoy!
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Thursday, September 15, 2011

Moroccan mince pilaf recipe


The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan mince pilaf recipe. Enjoy our quick and easy  recipes and learn how to make Moroccan mince pilaf.
 
Feed the family with this tasty and nutritious dish on your next camping adventure.

Ingredients (serves 4)

2 tablespoons rice bran oil
1 brown onion, finely chopped
500g lean beef mince (see tip)
1 1/2 tablespoons Moroccan seasoning
2 x 37g boxes dried apricots and sultanas
1 tablespoon dried chives
1 1/2 cups white long-grain rice
2 chicken stock cubes
2 oranges, juiced
1/2 x 100g packet slivered almonds dried chives, to serve

Method

Heat oil in a large saucepan over medium-high heat. Add onion. Cook for 2 to 3 minutes or until softened. Cook mince, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.

Add seasoning. Cook, stirring for 1 minute or until fragrant. Add dried apricot mixture, chives and rice. Stir to combine. Add crumbled stock cubes, 1 cup orange juice and 11/2 cups cold water. Bring to the boil. Reduce heat to low. Cover. Cook for 12 to 15 minutes or until rice is tender. Sprinkle with almonds and chives. Serve.

Notes

Tip: Take frozen beef mince and thaw in the esky.

Source
Super Food Ideas - December 2010, Page 47
Recipe by Kim Coverdale

More Arabic Food Recipes:

Moroccan marinated sausages
Moroccan swordfish
Arabic Lamb and Potato Pie
Brown Penne Pasta with Salmon
Shrimps with Eggplant and Potato Soufflé
Hammour (Grouper) with Onions, Olives and Orange Zest

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Moroccan marinated sausages recipe


The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan marinated sausages recipe. Enjoy our quick and easy  recipes and learn how to make Moroccan marinated sausages.

Ingredients (serves 4)

8 thick sausages
1 tablespoon Moroccan seasoning
pinch of ground cinnamon
2 tablespoons olive oil
1 tablespoon lemon juice
mashed potato, to serve
steamed butter beans, to serve

Method

Place sausages into a ceramic dish. Combine seasoning, cinnamon, oil, juice, and salt and pepper in a bowl. Spoon over sausages. Toss to coat. Cover. Refrigerate for 2 hours if time permits.

Preheat oven to 200°C. Heat a frying pan over medium heat. Add sausages and marinade. Cook for 3 to 4 minutes or until golden. Be careful not to burn spices.

Transfer sausages to an oven tray. Bake for 10 minutes or until cooked through. Serve sausages with potato and beans.

Source
Super Food Ideas - October 2003, Page 53
Recipe by Kerrie Sun

More Arabic Food Recipes:

Moroccan swordfish
Arabic Lamb and Potato Pie
Brown Penne Pasta with Salmon
Shrimps with Eggplant and Potato Soufflé
Hammour (Grouper) with Onions, Olives and Orange Zest
Moroccan fish with couscous

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Moroccan swordfish recipe


The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan swordfish recipe. Enjoy our quick and easy  recipes and learn how to make Moroccan swordfish.  

Ingredients (serves 4)

1 tsp saffron threads
2 tomatoes, peeled, seeded, thinly sliced
1 red capsicum, roasted, peeled, seeded, thinly sliced
1 yellow capsicum, roasted, peeled, seeded, thinly sliced
1 tsp ground coriander
1/2 tsp ground cumin
1 small red chilli, seeded, thinly sliced
2 large garlic cloves, crushed
150ml extra virgin olive oil, plus extra to brush
20ml (1 tbs) lemon juice
4 (about 150g each) swordfish fillets
1 tbs chopped fresh mint
1 tbs chopped fresh coriander

Method

Place saffron threads in a bowl with two tablespoons of warm water and set aside for five minutes.

Place tomato, capsicum, coriander, cumin, chilli, garlic, oil, lemon juice and saffron and its soaking liquid in a pan. Heat gently through.

Preheat a chargrill or non-stick frying pan to high. Season the fish, brush with oil and fry for 1-2 minutes (the centre should remain rare).

Place on serving plates, add the herbs to the sauce and divide the sauce between the plates.

Source
delicious. - January 2003, Page 68
Recipe by Valli Little

More Arabic Food Recipes:

Arabic Lamb and Potato Pie
Brown Penne Pasta with Salmon
Shrimps with Eggplant and Potato Soufflé
Hammour (Grouper) with Onions, Olives and Orange Zest
Moroccan fish with couscous
Moroccan Fish

Save and share Moroccan swordfish recipe

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Monday, September 12, 2011

How to make Jemput-Jemput Pisang



This Jemput-Jemput Pisang recipe is made with over ripe banana which gives it a lovely banana flavour at its best. Related recipe - Easy Goreng Pisang recipe (Thai Fried Bananas).


Ingredients:
  • 2 over ripe banana mashed (preferable over ripen pisang emas)
  • ½ cup sugar
  • 1 dash salt
  • 1½ cup self-raising flour (sifted)
  • Oil for deep frying
Method:
  1. Mixed above ingredients well together until it is homogenize. Make sure that the overall mixture is neither too dry nor too watery. 
  2. Heat the wok with vegetable oil (almost 1 litre for deep frying) with medium fire. Slow down the fire as we are going to fry the batter. 
  3. Use a clean spoon dip with oil before scoop the dough into the medium heat frying oil. Fry the jemput-jemput pisang gobs until it turns dark brown. 
  4. Tossed its from the oil to plates with kitchen serviette paper. Serve hot as snack.

Note: Deep fry the Jemput-Jemput Pisang in medium heat as sugar tend to make the fritter black quickly on the outside. If you use regular flour make sure you add in some baking powder to make the dough fluffy and soft.

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Wednesday, September 7, 2011

Arabic Lamb and Potato Pie Recipe


The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Arabic Lamb and Potato Pie Recipe. Enjoy our quick and easy main dish recipes and learn how to make Arabic Lamb and Potato Pie. 

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

Ingredients

    2 cups vegetable oil, for deep frying
    3 cups cauliflower or 450 g, cut into large florets
    500 g minced lamb
    2 tablespoons olive oil
    1 medium onion or 125 g, sliced
    3 cloves garlic, sliced
    1 medium green bell pepper or 150 g, sliced
    2 medium tomatoes or 300 g, peeled and sliced
    2 cubes MAGGI® Flavored Mutton Bouillon
    1 tablespoon tomato paste
    ½ tablespoon seven spices
    1 cup water or 250 ml
    For the potato:
    4 medium potatoes or 1 kg, cut into large cubes and boiled
    ½ cup milk or 125 ml
    2 tablespoons butter
    Pinch of salt
    Pinch of white ground pepper
    1 cup mozzarella cheese or 100 g, grated

Preparation

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

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

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

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

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

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

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

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

Nutritional Information:

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

More Arabic Food Recipes:

Brown Penne Pasta with Salmon
Shrimps with Eggplant and Potato Soufflé
Hammour (Grouper) with Onions, Olives and Orange Zest
Moroccan fish with couscous
Moroccan Fish
Grilled Fish Kofta in Spicy Sauce

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Brown Penne Pasta with Salmon Recipe


The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Brown Penne Pasta with Salmon Recipe. Enjoy our easy recipes and  learn how to make Brown Penne Pasta with Salmon.

Serves: 5 persons
Preparation time :     20 minutes
Cooking time :     25 minutes

Ingredients

    300 g whole wheat penne pasta
    2 tablespoons olive oil
    1 medium onion or 125 g, sliced
    1 medium green bell pepper or 150 g, diced
    2 medium tomatoes or 300 g, peeled and diced
    1 teaspoon chili powder
    Pinch of ground black pepper
    ½ teaspoon ground cumin
    2 tablespoons tomato paste
    1 sachet MAGGI® Bolognaise Mix
    2 cups water or 500 ml
    250 g salmon fillet, cut into medium cubes
    2 tablespoons fresh parsley, finely chopped
    2 tablespoons coriander leaves, finely chopped

Preparation

Cook whole wheat penne pasta according to the packaging instruction and set aside.

Warm olive oil in a medium saucepan. Add and cook onion for 2 minutes or until tender then add bell pepper, tomato, chili powder, black pepper, cumin powder and tomato paste and stir for 5 minutes.

Add MAGGI® Bolognaise Mix and water. Bring to boil and simmer for 5 minutes then add the salmon and simmer for another 5 minutes or until salmon is cooked. Add the prepared whole wheat penne, parsley and coriander. Stir and simmer for few minutes and serve.

Cooking tips :     Stir gently after adding the salmon to avoid breaking it.

Nutritional Information:

Fats :     12.00 g
Protein :     21.00 g
Carbohydrate :     62.00 g
Energy :     433.00 Kcal

More Arabic Food Recipes:

Shrimps with Eggplant and Potato Soufflé
Hammour (Grouper) with Onions, Olives and Orange Zest
Moroccan fish with couscous
Moroccan Fish
Grilled Fish Kofta in Spicy Sauce
Middle Eastern style baked fish with couscous

Save and share Brown Penne Pasta with Salmon Recipe

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Shrimps with Eggplant and Potato Soufflé Recipe


The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Shrimps with Eggplant and Potato Soufflé Recipe. Enjoy our easy main dish recipes and learn how to make Shrimps with Eggplant and Potato Soufflé.

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

Ingredients

    1 cup vegetable oil, for deep frying
    2 medium eggplants or 500 g, peeled and sliced
    2 tablespoons olive oil
    1 medium onion or 125 g, sliced
    2 cloves garlic, crushed
    1 cup mushrooms or 100 g, cut into quarters
    750 g peeled shrimps, cleaned and cut lengthwise
    2 cubes MAGGI® Chicken Bouillon
    2 medium tomatoes or 300 g, peeled and pureed
    1 tablespoon tomato paste
    ¼ teaspoon ground black pepper
    2 tablespoons fresh parsley, chopped
    For the potato:
    4 medium potatoes or 1 kg, cut into large cubes and boiled
    ½ cup milk or 125 ml
    2 tablespoons butter
    Pinch of salt
    Pinch of white ground pepper
    1 cup mozzarella cheese or 100 g, grated

Preparation

Heat oil in pan and fry the eggplant slices until golden and set them aside on a kitchen towel to absorb any excess oil.

In a medium saucepan, warm olive oil and sauté onion until tender. Add garlic, mushroom and shrimps; stir over a medium heat for 3 minutes then add MAGGI® Chicken Bouillon , tomato, tomato paste and black pepper. Bring to boil and simmer for 5 minutes. Remove from heat; Stir in parsley and set aside.

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

Line the prepared eggplant slices in an oven proof dish, place shrimps mixture on top and the potato mixture over.

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

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

Nutritional Information:

Fats :     15.00 g
Protein :     30.00 g
Carbohydrate :     34.00 g
Energy :     391.00 Kcal

More Arabic Food Recipes:

Hammour (Grouper) with Onions, Olives and Orange Zest
Moroccan fish with couscous
Moroccan Fish
Grilled Fish Kofta in Spicy Sauce
Middle Eastern style baked fish with couscous
Mutafaya Recipe

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