Lebanese Kebbeh Recipe - How to Make Lebanese Kebbeh

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese Kebbeh  Recipe. Enjoy the Lebanese Cuisine and  learn how to make Lebanese Kebbeh.

Ingredients

500 g finely minced meat (lamb or beef)
400 g fine burghol
1 onion, grated
Salt and pepper
Vegetable oil for deep frying
100 g coarse minced meat
50 g pine nuts
1 onion chopped fine
1 tbsp veg oil


Preparation

To prepare the kebbeh, soak the burghol in water, squeeze it well to drain and mix it with the minced meat and the onion, to obtain a paste.

Add salt and pepper.

To prepare the stuffing, stir fry the meat in the oil until half cooked, season with salt and pepper, add the onion and the pine nuts, keep stirring for 2 more minutes, and leave to cool.

To form the kebbeh balls, take a piece of kebbeh dough (as big as a ping pong ball), shape it well as a ball, hold in the left hand, and poke a whole in it with the right index, to form thin walls.

Insert stuffing, and close the ball in a pointed rugby ball shape.

Fry in hot oil until golden

* If you dip the tip of your finger in cold water it helps in forminng the kebbe ball and sticking the top end close. 

More Arabic Food Recipes: 

Lebanese Spicy Red Pepper Paste Muhammara 
Phyllo with minced beef

Muhammara with spiced bread 

Labneh

Hummus Dip...Two Ways (Regular and Sundried Tomato)

Lemon Cilantro Eggplant Dip

Save and share Lebanese Kebbeh Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

How to cook Kangkung Belacan

Kangkung, also spelled kangkong belacan is a common dish in Singapore. This dish is easy and simple to make. Kangkung Belacan is a classic Malay recipe stir fried with spices and served hot at dinner!

Ingredients for Kangkung Belacan:

• 300gm Kangkung (Water Spinach)
• Oil
• Salt and msg to taste

Spice Paste:

• 1 tablespoon dried shrimp, soaked in hot boiling water until softened, drained
• 3 chilies
• 3 red onions, peeled, sliced
• 2 garlics, peeled, chopped
• 1 teaspoon belacan (Shrimp Paste)

Method:

1. Grind the spice paste ingredients until smooth
2. Put the cooking oil in a wok over medium-high heat, add the spice paste and cook for 3-4 minutes or until fragrant.
3. Add in Kangkung, and stir-fry at high heat until well mixed (This should take less than 2 minutes!).
4. Add salt and msg to taste. (Add very little salt to taste as the belacan is already salty)
5. Do not over-cooked! Kangkung tend to softened very fast.
6. Searve hot over steamed rice and bbq fish.

French Toast for Breakfast

French toast is a common breakfast item made by frying a piece of bread soaked in an egg batter. French toast is usually served with toppings similar to those used for pancakes, waffles, and toast.

Ingredients for French Toast:

• 1 egg for every 2 slices of bread
• approximately 1/4 cup (60ml) milk (more for softer, less egg-like French toast; less for firmer, more egg-like toast)
• 2 slices bread (I cut 1" thick slices of French bread)
• butter (best), margarine, or oil

Optional:

• 1/2 teaspoon vanilla extract or similar extract
• 1/4 - 1 teaspoon nutmeg, cinnamon or other powdered spice suitable for sweet items
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Makes roughly 2 slices of French toast.

Method:

1. In a bowl mix eggs and milk, and optional ingredients as desired.
2. Heat up a frying pan, skillet or griddle to a medium-low temperature.
3. Use butter, margarine, or cooking spray on the pan.
4. Soak a slice of bread in the egg-milk mixture and place on pan; repeat until pan is full.
5. Brown both sides of the French toast.
6. Serve on plates, usually two slices per person, with toppings as desired.

Tips:

• The goal is to get both sides of the French toast nicely browned, while making sure the center is cooked. Using excessive heat could scorch the outside of the toast while leaving the inside undercooked.
• Also, unless you are making French toast for dozens of people, it is easier to make sure that each slice of bread is evenly soaked in the egg and milk mixture if you make it up in small batches, one egg and 1/4 cup of milk and two slices at a time in one bowl. Then soak the two slices until almost all of the mixture has been absorbed. If your bowl is small, place the two slices on top of each other, then keep switching their position and flipping them (so that all four faces will be down into the mixture) until the mixture is absorbed.
• The cooking process is too short to use most raw spices, but some fresh herbs might be very tasty.

Don't forget to print this recipe

Baked Moroccan chicken and rice recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Baked Moroccan chicken and rice Recipe. Enjoy the Moroccan Cuisine and  learn how to make Baked Moroccan chicken and rice.

Cooking Time 35 minutes

Ingredients (serves 4)

1/4 cup apricot jam
1 1/2 tablespoons Moroccan seasoning
1 garlic clove, crushed
1 tablespoon olive oil
500g chicken thigh fillets, trimmed, cut into 3cm pieces
2 cups long-grain rice, rinsed
1 brown onion, thinly sliced
1 large tomato, roughly chopped
1/2 cup frozen peas
2 1/4 cups salt-reduced chicken stock
1 lemon, juiced
steamed green beans, to serve

Method

Preheat oven to 220°C. Combine jam, seasoning, garlic and oil in a bowl. Add chicken and stir to coat. Season with salt.

Place rice in a 5cm-deep, 22cm x 26cm (base) baking dish. Top with onion, tomato and peas. Pour over stock and 1/4 cup of lemon juice. Top with chicken.

Bake, uncovered, for 30 to 35 minutes or until chicken is cooked through and rice tender. Serve with steamed beans.

Source
Super Food Ideas - August 2007, Page 32
Recipe by Michelle Lucia

More Arabic Food Recipes:

Moroccan mince pilaf
Moroccan marinated sausages
Moroccan swordfish
Arabic Lamb and Potato Pie
Brown Penne Pasta with Salmon
Shrimps with Eggplant and Potato Soufflé  

Save and share Baked Moroccan chicken and rice recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Lebanese Grilled Garlic Chicken - Farrouj Mashwi Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese Grilled Garlic Chicken - Farrouj Mashwi Recipe. Enjoy the Lebanese Cuisine and  learn how to make Lebanese Grilled Garlic Chicken - Farrouj Mashwi.    

This is an excellent chicken dish from Lebanon, especially if you’re a garlic lover. It’s easy to make and uses all healthy ingredients.

Type Chicken
Level Easy
Prep Time 20 Minutes
Total Time 3 Hours 45 Minutes
Yield 6 Servings

Tools You Will Need:

1 large Ziploc bag
Mortar and pestle or food processor
1 large bowl
1 tsp
Grill

Ingredients:

1 lb whole chicken cut up, gizzards discarded
1 lemon, freshly squeezed juice
½ cup of extra virgin olive
½ tsp sumac
6 cloves garlic
½ tsp salt

Directions:

1. Take each piece of chicken and make several cuts through each piece against the grain to the bone so that marinade can be completely absorbed.

2. Using a food processor or mortar and pestle, grind the garlic up into a paste.

3. Add lemon, salt and olive oil and mix thoroughly until creamy.

4. Put chicken and garlic mixture in the large Ziploc bag and massage bag to fully cover the chicken with the mixture.

5. Marinate for 3 hours or more in the refrigerator.

6. Grill chicken over a medium flame and cook until done – when juices run clear (about 10-15 minutes on each side).

Best Served With: Toum

Source www.amideastfeast.com

More Arabic Food Recipes:

Chicken muhammara (Djej muhammara)
Chicken, harissa and aubergine tagine
Moroccan-style chicken
Easy lemon chicken tagine
Chicken Stew with Beans
Chicken Shawarma

Save and share Lebanese Grilled Garlic Chicken - Farrouj Mashwi recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Lebanese Spicy Red Pepper Paste Muhammara Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese Spicy Red Pepper Paste Muhammara Recipe. Enjoy the Lebanese Cuisine and  learn how to make Lebanese Spicy Red Pepper Paste Muhammara recipe.

Serve this spicy muhammara paste with warm pita wedges or crackers and with crunchy vegetables

Type Vegetarian
Level Easy
Prep Time 10 Minutes
Total Time 15 Minutes
Yield 6 Servings

Tools You Will Need:

1 cup
1 tsp
1 tbsp
Baking sheet
Food processor
Small saucepan

Ingredients:

3 medium red bell peppers, steams, and seeds removed
1 medium Vidalia onion, chopped
½ cup olive oil
½ cup whole-wheat breadcrumbs
¾ cup walnuts, crushed
1-1½ tbsp chili powder (add more for a Spicer paste)
¼ tsp cumin
2-3 tbsp water

Directions:

1. Preheat oven 350F

2. Preparing the peppers:

On a lightly greased baking sheet, place red peppers. Roast for
approximately 12 minutes turning occasionally.

Remove from the oven and peel the skin off.

3. In a small, lightly greased (use olive oil) saucepan, sauté the onion
until translucent (about 5 minutes). Set aside to cool.

4. In a food processor, puree the breadcrumbs and the water. Add just
enough water to create an even paste.

5. Finishing up:

Add the onions, the peppers, and the oil to the food processor and
bland until an even paste.
Best Served With: Pita Bread

More Arabic Food Recipes: 
   

Phyllo with minced beef

Muhammara with spiced bread

Labneh

Hummus Dip...Two Ways (Regular and Sundried Tomato)

Lemon Cilantro Eggplant Dip

Extra-Creamy Hummus  

 

Save and share Lebanese Spicy Red Pepper Paste Muhammara Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

How to make Vegan Pancakes

Vegan recipe ideas for family. Simple and delicious. This Pancake recipe is vegan; it contains no animal products of any kind.

Ingredients for Pancakes:

• 1 cup flour
• 2 teaspoons baking powder
• 2 teaspoons sugar
• 1 teaspoon salt
• 1 cup soy milk
• vegetable oil

Method:

1. Mix all dry ingredients: flour, baking powder, sugar, and salt.
2. Mix soy milk into the dry ingredients.
3. Heat a griddle until water sprinkled on it quickly evaporates. Spread a thin film of oil on the griddle.
4. Pour pancake batter on griddle to form 4- to 5-inch circles. Bubbles should start forming.
5. When the underside is light brown, flip the pancake.
6. When the other side is light brown, serve.

Variations:

• Banana pancakes: add one well mashed banana to the batter.
• Chocolate pancakes: add 1/2 cup chocolate chips to the batter.
• Walnut pancakes: add 1/2 cup roughly chopped walnuts to the batter.
• Cranberry pancakes: add 1/2 cup dried cranberries to the batter.

Any of the above ingredients can be mixed together.

Notes:

• Don't over mix! Over mixing will produce gluten; this will inhibit rising and make the pancakes rubbery.
• Optionally, you can serve your pancakes with syrup or jam.
• Substituting rice milk for soy milk may make the pancakes fall apart more easily.

Don't forget to print this recipe

Image Credit: kalavinka

Lamb, feta and lentil fattoush recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb, feta and lentil fattoush Recipe. Enjoy the Lebanese Cuisine and  learn how to make Lamb, feta and lentil fattoush recipe.   

Cook up a healthy Lebanese salad of lamb and lentils, combined with feta and crisped pita bread.

Preparation Time 30 minutes
Cooking Time 35 minutes

Ingredients (serves 4)

300g (1 1/2 cups) French-style green lentils (see top tips)
125ml (1/2 cup) extra virgin olive oil, plus extra, to drizzle
11/2 lemons, juiced, plus extra cheeks, to serve
2 tsp sumac (see Top tips)
3 lamb backstraps, trimmed
2 Lebanese pita breads, split in half
2 small Lebanese cucumbers
200g grape tomatoes, halved
1 bunch red radishes, trimmed, cut into wedges
1/3 cup torn flat-leaf parsley
2 tbs chopped mint leaves
2 tbs chopped coriander leaves
3 spring onions, finely chopped
100g feta, crumbled

Method

Place lentils in a pan, cover with 8cm cold water and bring to the boil over medium heat. Cook for 30 minutes or until tender. Drain. Place in a large bowl.

Meanwhile, to make dressing, whisk oil, lemon juice, sumac, 1 tsp salt and 1/2 tsp freshly ground black pepper in a small bowl. Reserve 2 tbs for lamb.

Toss remaining dressing with warm lentils. Set aside. Preheat a chargrill pan over medium heat. Toss lamb with reserved dressing in a bowl. Chargrill for 3 minutes each side for medium-rare or until cooked to your liking. Rest for 5 minutes. Drizzle pitas with a little extra oil and season with salt. Cook for 45 seconds each side or until toasted.

Halve cucumbers lengthwise. Using a spoon, scoop out seeds and discard. Cut into 1cm pieces, then add to lentils with tomatoes, radishes, herbs and onions. Break bread into 2cm pieces, add to salad and toss to combine.

Cut lamb into thin slices on the diagonal, then layer on a platter with salad. Scatter with feta and serve with lemon cheeks.

Notes
Top tips: French-style green lentils are available from selected supermarkets and delis.

Sumac is a reddish-brown, sour ground Middle Eastern spice from supermarkets.

Source
MasterChef - September 2011, Page 87
Recipe by Sophia Young

More Arabic Food Recipes: 

Eggplant & couscous salad with yoghurt dressing
Chickpea Fattoush
Lentil & tomato salad with garlic lebanese bread
Lebanese Fattoush Salad with Grilled Chicken
Mediterranean-style bean salad
Spiced bulghar wheat with roasted peppers

Save and share Lamb, feta and lentil fattoush recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

How to make Mozzarella Sticks

Quick and easy appetizer recipe. Mozzarella Sticks (top) and Mozzarella bites (right). Coated in a simple batter and quickly deep fried to golden perfection. Good to go with marinara sauce! View or print recipe here.


Image credit: Montauk Beach, Jessica Nunemaker

Eggplant & couscous salad with yoghurt dressing recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Eggplant & couscous salad with yoghurt dressing recipe Recipe. Enjoy the Lebanese Cuisine and  learn how to make Eggplant & couscous salad with yoghurt dressing recipe.  

Garlicky yoghurt and fresh herbs are top taste matches for charred eggplant -- try it in this salad!

Preparation Time 15 minutes
Cooking Time 10 minutes

Ingredients (serves 4)

190g (1 cup) couscous
250ml (1 cup) boiling water
6 Lebanese eggplants, halved lengthways
Olive oil spray
130g (1/2 cup) low-fat Greek-style natural yoghurt
2 tbs cold water
1/2 tsp ground sumac
Pinch of crushed garlic
1/2 cup fresh mint leaves, torn
1/2 cup fresh continental parsley leaves, torn

Method

Preheat a barbecue grill or chargrill on medium. Place the couscous in a heatproof bowl. Add boiling water. Cover and set aside for 5 minutes to soak. Use a fork to separate the grains.

Meanwhile, spray the eggplant with oil. Cook on chargrill for 5 minutes each side or until tender and golden.

Combine the yoghurt, cold water, sumac and garlic in a bowl until well combined. Season with salt and pepper.

Divide the couscous among serving plates. Top with eggplant, mint and parsley. Drizzle over yoghurt dressing.

Notes

Serves 4 as a light meal.

More ideas: Stir-fry chopped Lebanese eggplant, chilli, garlic, ginger and kecap manis. Cut eggplant into pieces. Marinate in honey and soy sauce. Thread onto skewers and cook on the barbecue.

Source
Good Taste - February 2011, Page 28
Recipe by Gemma Luongo

More Arabic Food Recipes: 

Chickpea Fattoush
Lentil & tomato salad with garlic lebanese bread 
Lebanese Fattoush Salad with Grilled Chicken
Mediterranean-style bean salad
Spiced bulghar wheat with roasted peppers
Moroccan tomato and chickpea salad
 
Save and share Eggplant & couscous salad with yoghurt dressing recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Semolina and Pistachio Cake - How to Make Semolina and Pistachio Cake

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


Preparation time :  30 minutes
Cooking time :     10 minutes
Resting time :     6 hours
Cooling time :     4 hours

Ingredients (Serves 8 persons )

    275 g butter, melted
    1½ cups semolina or 275 g, coarse
    2½ cups pistachio nuts or 375 g, peeled
    ½ cup sugar or 125 g
    1 tablespoon rose water
    For the kashta filling:
    1 tin NESTLÉ® Sweetened Condensed Milk or 395 g
    3 cups water or 750 ml
    90 g corn flour
    1 tablespoon rose water
    1 tablespoon blossom water
    For garnishing:
    2 tablespoons icing sugar

Preparation

Combine melted butter and semolina and set aside at room temperature for 6 hours. Pulse the pistachio with the sugar and rose water until finely ground but do not over process as the nuts will become oily. Add the pistachio mix to the semolina and mix well. Divide the mixture in half and shape into 2 × 26 cm rounds, on a tray lined with waxed paper. Chill until firm.

To prepare the kashta, combine the NESTLÉ® Sweetened Condensed Milk , water and corn flour in a saucepan. Bring to boil, stirring constantly, and cook until thick. Remove from heat and add the flavoured water, to taste. Cover the surface with plastic wrap and set aside to cool completely.

To assemble the recipe, line a 26cm spring form tin with plastic wrap, crossing at right angles and hanging down the sides. Place one of the pistachio and semolina rounds in the base of the tin, spoon over the cooled kashta and top with the remaining round. Refrigerate for 4 hours before serving, dusted with icing sugar. 

More Arabic Food Recipes:

Coconut Basbousa

Low Fat Basbousa with Yogurt

Arabic fried macroons

Caramel Date Fingers

Pistachio Dates Truffles

Almond Sesame Balls 

Save and share Semolina and Pistachio Cake recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

How to make Tartar Sauce

Tartar sauce is a popular accompaniment to fish contains a number of vegetables and herbs, which are blended together with mayonnaise and then refrigerated. Transform your mayonnaise into a delicious tartar sauce.

Ingredients for Tartar Sauce:

• 1 cup of mayonnaise
• 2 tbsp of lemon juice
• 1 tbsp of sweet pickle or dill relish
• 1 tbsp of minced onion
• salt and pepper to season

Method:

1. Combine the mayonnaise, relish and minced onion in a small mixing bowl, stirring thoroughly to mix the flavours well.
2. Add the lemon juice.
3. Season with the salt and pepper and stir well.
4. Cover the bowl with cling film and place Tartar Sauce in the refrigerator for a minimum of 1 hour before serving.
5. Serve Tartar Sauce with deep-fried fish, seafood or fish cakes.

Don't forget to print this recipe

Photo Credit: krtrumpet

How to make Marinara Sauce

Making marinara sauce from scratch? Marinara (mariner's) sauce is a southern Italian tomato sauce usually made with tomatoes, garlic, herbs (such as basil), and onion. Italians refer to marinara only in association with other recipes. For instance, spaghetti alla marinara literally translates to mariner's spaghetti. However, tomato sauce alone in Italy is called salsa al pomodoro or pummarola.

Ingredients for Marinara Sauce:

• 6 tablespoons virgin olive oil
• 225 grams (8 ounces) Spanish onion, diced
• 4 cloves garlic, thinly sliced
• 2 teaspoons fresh thyme leaves (or one half teaspoon dried)
• 4 teaspoons fresh basil leaves (or 1 teaspoon dried)
• 85 grams (3 ounces) red bell pepper, diced
• 1.3 kilograms (1 pound and 14 ounces) skinless plum tomato, crushed by hand
• 1 tablespoon sugar
• salt to taste

Method:

1. Heat oil in a sauce pan until it shimmers.
2. Saute onions and garlic over medium heat for about 2 minutes until onions are translucent.
3. Add the thyme, basil and bell pepper.
4. Cook five minutes more.
5. Add the tomatoes and sugar.
6. Bring to a boil and then lower to a light simmer, stirring occasionally for 30 minutes.
7. Season with salt to taste.
8. Serve hot by ladling over pasta, seafood or rice.

Don't forget to print this recipe

The above recipe is based on the one by world-renowned chef Mario Batali
Credit: Cookbook

How to make Spaghetti Bolognese meat sauce

This Halal version of Bolognese meat sauce  recipe is great for making in large quantities and freezing. You can make up to 20 times the recipe and frozen in four-cup (1 litre) servings for your family to enjoy the pasta sauce over and over without having to start from scratch each time. If making bulk recipes, be sure to simmer for hours, or even a full day, occasionally stirring up from the bottom of the large pot to ensure the contents at the bottom does not burn, adding stock as needed to keep the right consistency. The goal is to have the flavours mix and make the home smell delicious!

Ingredients for Bolognese meat sauce:

• ¼ lb (125 g) turkey ham or bacon, cut into cubes
• 1 lb. (450 g) beef lean or medium ground
• 1 tablespoon (15 ml) olive oil
• 1 cup (225 ml) coarsely chopped onion
• ¼ cup (50 ml) coarsely chopped celery
• ¼ cup (50 ml) coarsely chopped carrot
• ¼ cup (50 ml) coarsely chopped fennel bulb, if available
• ¼ cup (50 ml) butter
• 1 cup (225 ml) canned plum tomato
• ½ cup (125 ml) grape juice (substitution for red wine)
• 2 cups (500 ml) beef stock (preferably fresh, but canned beef stock will do)
• ¼ cup (50 ml) tomato paste
• 1 strip of lemon rind
• 1 bay leaf
• 1 lb. (450 g) spaghetti pasta
• 1 cup Parmesan cheese for garnish, preferably freshly grated Reggiano Parmesan
• salt and fresh ground pepper to taste

Method:

1. Mix the coarsely chopped onion, carrot, celery and fennel (optional) together and finely chop them (this is called a battuto in Italian, or a finely chopped mixture of vegetables and herbs to flavour a dish)
2. Melt the butter in a heavy saucepan or skillet over medium-high heat and add the battuto
3. Cook, stirring occasionally until very lightly browned
4. Add this mixture to a heavy pot
5. Heat the olive oil in the skillet the battuto was browned in and when the oil is hot, add the beef and stir to break up lumps, cooking until well browned
6. Add to the battuto in the pot
7. Add the grape juice to the skillet the beef was in and stir on high heat, scraping any brown bits stuck to the pan
8. Add the tomato paste and stock and stir until well mixed and add this mixture to the pot
9. Drain and coarsely chop the plum tomatoes and add them to the pot
10. Add the bay leaf and lemon rind
11. Bring the pot to a boil, then reduce to a gentle simmer, with bubbles barely breaking the surface
12. Simmer, stirring occasionally for an hour (or more), until thick
13. Add pepper to taste, and salt if necessary to taste

Pasta Spaghetti:

1. When the sauce is ready, bring a gallon (4 litres) of water to a full boil over high heat in a large potAdd the pasta, give it a brisk stir to ensure it is all covered by water and not clumped together. Cook for about 10-12 minutes, or until al dente (firm but not hard, there should still be a bit of 'bite' when chewing pasta, rather than soggy and mushy)
2. Drain the pasta well and serve immediately
3. Remove the bay leaf and lemon rind, then spoon the Bolognese sauce over the pasta and have guests garnish with the grated Parmesan cheese.

Don't forget to Print this Recipe

Credit: Cookbook

How to make Pesto

Pesto is a sauce that can be used as a sauce for pasta or meat, or can be used as an ingredient in a variety of dishes. One classic use is to spread the pesto onto slices of bread which are then toasted. The word "pesto" derives from the Italian for pestle, pestello. This recipe substitutes Romano cheese for the usual Parmesan.

Ingredients for Pesto:

• 4 oz (100g) fresh basil
• Approx. 8 oz (200g) extra virgin olive oil
• 1/3 cup freshly grated Pecorino Romano or Parmigiano-Reggiano cheese or a 1:1 mixture.
• 1/4 cup pine nuts
• 4 cloves garlic
• Freshly ground salt and pepper (to taste)

Method:

1. Preheat the oven to 425 °F (220 °C). If using, Toast the pine nuts in an ovenproof pan for 10–15 minutes, checking every 5 minutes to prevent excessive browning or burning. In a small frying pan (skillet), heat 2 tbsp of the olive oil on medium heat. Crush the garlic and sauté in the oil until soft, about 2–3 minutes. Combine the basil, garlic, cheese, pine nuts and oil in a mortar and pestle until it forms a smooth paste, or use a food processor or blender and chop finely, slowly adding the oil to reach the paste-like consistency.
2. The Pesto sauce can be used immediately, covered with a thin layer of olive oil and refrigerated in an airtight container for one week, or frozen for several months. The cheese can be omitted to allow longer storage, as it is the most likely ingredient to spoil. Grated cheese can then be added before use.
3. It's possible to store it in jars for longer, but it's advisable to add a little extra olive oil on top of the filled jar, otherwise the top of your pesto will turn brown as it oxidizes in the air.

Notes, tips and variations

• Traditionally, a mortar and pestle is used to make the sauce. The crushing action of the mortar and pestle produces a more intense flavour than the chopping action of a food processor. If using a food processor you can simulate the additional flavor given by the mortar and pestle method by placing the basil leaves in a plastic bag and crushing them with a rubber mallet or rolling pin prior to use.
• Good quality Parmesan cheese may replace the Pecorino for a milder taste. Crumbled feta cheese also works well for a different taste.
• A common change to the recipe is to replace some or all of the pine nuts with sunflower seeds, walnuts, pistachios or almonds. This significantly reduces the cost of the sauce. Besides being cheaper, it is also necessary for people with nut allergies.
• For a creamy sauce, take two tablespoons of the pesto in a pan and heat on medium-low. Add one cup light cream and bring to a simmer. Use for pasta. Serves two.
• The pine nuts can be replaced with an equal quantity of sun-dried tomatoes.
• You may change the taste by changing the base of the pesto from basil to other easily obtained herbs/vegetables. Some variations include using cilantro (coriander, for a more aromatic taste) or spinach (more "bang for your buck", as spinach is much cheaper than basil, yet still has its own distinct flavor).
• Try to mix up the standard basil/garlic combo by introducing shallots (sweet onions) into the mix, as it adds a slightly sweet taste to the paste.
• Mix fresh chives, marjoram and thyme with the basil to produce something akin to Valdostano-style pesto.
• Another variant replaces the basil with equal parts of leaf parsley and spring onions. Arugula may also be substituted for basil with surprising, spicy results.
• For another variation of a creamy sauce, add cream cheese to the recipe.
• A vegan variation can be made by mixing walnuts, fresh basil, olive oil and small amounts (such as a table spoon per cup) of white miso paste.

Don't forget to Print this Recipe

Credit: Cookbook
Photo All rights reserved by amanda845

Chicken muhammara (Djej muhammara) recipe

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

Ingredients

1 pound of chicken tender fillets or a chicken cut up in eight pieces
6 ounces of small boiling onions
1 pound of potatoes
1 cup of tomato juice
olive oil, as needed
1/2  cup of red pepper paste (optional)
1 Tablespoon of pomegranate molasses
1 teaspoon of mashed garlic
salt, pepper, seven-spice (optional), a dash of ground cinnamon

Method

Peel the potatoes, cut in chunks and store in a bowl filled with water. Boil some water and pour over the onions for two minutes; peel the onions and set aside.

Heat some olive oil and brown the onions on all sides; add the chicken and brown on both sides. Add the potatoes, garlic, tomato sauce, red pepper paste, pomegranate molasses, salt, pepper, cinnamon, seven-spice, and about one cup of water. Cover the dish and bring to a simmer; let simmer for 10 minutes.

Uncover the pan and let the sauce reduce for 15 minutes. Taste, adjust seasonings and serve. 

Source (Taste of Beirut) www.tasteofbeirut.com  

More Arabic Food Recipes:

Tzatziki, chicken and tabouli wraps
Chicken Stew with Beans
Easy lemon chicken tagine
Tabbouleh with Chicken and Red Pepper
Chicken Shawarma
Lebanese Chicken and Potatoes

Save and share Chicken muhammara (Djej muhammara) recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

How to make Pizza Sauce

This pizza sauce from scratch recipe requires no cooking and quick to make. Try this Simple easy to follow recipe. Make your own pizza sauce at home.

Ingredients for Pizza Sauce:

• 6-ounce can of tomato paste (with no additives is best)
• 1 to 1 1/2 cups of water (depending on desired consistency)
• ~ 1/3 cup extra virgin olive oil (more or less depending on taste)
• 1 to 3 cloves minced garlic
• a pinch of anise (or substitute fennel)
• around 1/2 tablespoon dried oregano (according to preference)
• around 1/2 tablespoon dried basil (according to preference)
• salt and ground black pepper to taste

Method:

1. Combine tomato paste, water, and oil. Add garlic, basil, and oregano, mixing thoroughly. Add salt and pepper to taste. A quart mason jar works perfectly; ingredients can be added and shaken to mix. For best results place in refrigerator overnight or allow the mixture to rest before using. Makes ~1/2 quart.

Don't forget to Print this Recipe

How to make Mayonnaise

Mayonnaise is a smooth savoury sauce made from oil and the yolk of eggs. It is an emulsion in which the oil is dispersed in tiny droplets. Egg yolk contains lecithin which prevents the oil and water from separating out. Mustard is also a good emulsifier and is frequently added. Vinegar, usually wine vinegar, or lemon juice are added for flavour and because acidity is necessary for the emulsion to properly form. Garlic is a frequent addition. The oil used is normally a flavourless type such as sunflower oil or corn oil, but you can substitute some for a stronger tasting oil such as olive oil.

Mayonnaise is notoriously difficult for the beginner, as it often curdles, but easy once you have the knack.

Ingredients for Mayonnaise:

• 1 egg yolk
• 2 1/2 teaspoons (12.5 mL) lemon juice and/or vinegar
• 1/2 teaspoons (2.5 mL) Dijon mustard
• 1/4 teaspoons (1 mL) salt
• 3/4 cup (180mL) oil

Method:

1. In a large bowl, beat the egg yolk with a wire whisk for about a minute.
2. Then add the mustard, salt, and half the lemon juice. Whisk for another minute - the mixture should thicken very slightly.
3. Then, very slowly, add half the oil with one hand whilst whisking with the other.
4. Start drop by drop, incorporating each drop before adding the next, and build up to a trickle.
5. Keep going until the oil is whisked in.
6. Add the rest of the lemon juice, whisk to combine.
7. Add the rest of the oil in the same manner as before.
8. Keep going until all the oil is whisked in.
9. You can now stir flavourings such as crushed garlic into the finished mayonnaise, or use the mayonnaise as a base for other sauces.

Notes, tips and variations

• One can make the whisking process easier by using a kitchen towel. Wet a kitchen towel, or any small towel, until it is very wet and heavy, but not dripping. Coil the towel on top of a flat surface, such as the kitchen countertop or a table. Place the bowl onto the circle. This will provide a steady base for the bowl and allow you to whisk with one hand while adding ingredients with the other.
• If the mayonnaise should curdle, it can be recovered by slowly dripping the curdled mayonnaise into another egg yolk while whisking vigorously all the time.
• ½ teaspoons white sugar can be added for those with a sweet tooth. Add with the salt at the beginning.
• It's easier to just use an immersion blender for the whisking. In case the mix curdles, you can put the curdled mix away, start with a new attempt and once you get the emulsion going, add the curdled mix just as you were adding oil.
• For special occasion, you can spice up this recipe by making Juanz mayonnaise. Just add about a handfull of finely chopped Cilantro and about half a tooth of crushed garlic. This is also known as Banana's Mayonnaise.

Don't forget to Print this Recipe

Photo Credit Wardeh
Recipe under the Creative Commons Attribution-ShareAlike License

How to make Garlic Naan Bread

Naan is a flatbread generally shaped oblong or oval, is perfect for any occasion. Naan bread is easy to make, even for beginners and quick enough that it could be enjoyed on a weeknight for dinner. Enjoy Naan with any curry of your choice.

Ingredients for Naan Bread:
10-12 servings.

1. 1 ½ tablespoon dry yeast (You could also use baking powder if yeast is not available)
2. 1 ½ tablespoon sugar
3. 3/4 cup warm water
4. 3 cups all purpose flour
5. 1 teaspoon salt
6. 6 tablespoon ghee
7. 3 tablespoons plain yogurt or sour cream
8. melted butter for brushing
9. 1 ½ teaspoons minced garlic (optional)

Preparation:

1. Add the active dry yeast and sugar to the warm water and stir till the yeast is dissolved. Allow yeast to soften and stir until yeast is dissolved. Cover measuring cup with towel and allow yeast and water to froth for 5-10 minutes.
2. In a large mixing bowl, combine flour and salt. Add yeast water, yogurt, and ghee and begin to knead for 5-10 minutes until a dough forms.
3. Punch down dough, and knead in garlic. Place dough in bowl coated with oil and turn dough around to evenly coat. Cover bowl with towel and allow to rise in a warm area for about 1 hour or until the dough has doubled.
4. Preheat your oven to 200 C/ 400°F for 2 to 3 minutes. Equally divide dough and roll between your palm into 10-12 round ball.
5. Lightly flour the same surface on which you kneaded the dough and  roll oval shape out of dough. Place rolled out dough on greased cookie sheet or baking stone and brush with melted butter.
6. Cook in oven for 8 minutes or until lightly browned and puffed up.
7. Serve naan hot in a foil-lined basket immediately or store in pantry or freezer.

Note: You can heat naan:

• On the middle rack of a 400°F preheated oven, for 2 to 3 minutes
• On the stovetop in a nonstick frying pan, or on a preheated grill or barbecue, on medium heat for 2 to 3 minutes; sprinkle lightly with water to rehydrate and turn once
• In the microwave.

Don't forget to Print this Recipe

Photo Credit Kitchen Mouse