Green Papaya Salad

Green Papaya Salad (Som tum) muddled with dried shrimp, fish sauce, roasted peanuts and lime.

Ingredients for Green Papaya Salad:

• 250g. unripe young papaya
• 2-3 long beans halved crosswise (optional)
• 5 cherry tomatoes, halved
• 1 tbsp dried baby shrimp - pound to bruise
• 50g. roasted peanuts or cashews -  coarsely chopped

Green Papaya Salad Dressing:

• 1 1/2 tbsp palm sugar
• 1 1/2 fish sauce
• 1 tbsp green lime juice  (use tamarind in place of lime)
• 1 clove garlic, diced
• 2-3 green chilli padi - coarsely chopped  
• 2-3 red chilli padi - coarsely chopped
• Chopped handful of fresh coriander

How to make Spicy Green Papaya Salad:

1. Peel the green papaya with a sharp knife, then slice it in half and use a spoon to scrape out the seeds. Using the largest grater you have, grate the papaya, or you can use a potato peeler to create thin, ribbon-like strips. Place in a large bowl.
2. Cook long beans in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Rinse under cold water. Cut into 2-inch pieces. 
3. Combine cooked long beans, cherry tomatoes together in the large bowl.
4. Dressing: Combine palm sugar, fish sauce and lime juice. Mix till sugar dissolves. 
5. Add in diced garlic, chilli padi and chopped coriander leaves. Mix well.
6. Pour dressing over the large bowl and toss. Sprinkle dried baby shrimp and peanuts over and serve.

Note: You can prepare this salad ahead of time, combine all ingredients except the nuts and the dressing. Leave it covered in the refrigerator  for few hours, or overnight. Add the dressing, dried shrimp and peanuts at the last minute, then toss and serve.

Photo Credit - plumandlion
Recipe Submitted by : Sue

Middle Eastern lamb pizzas recipe

Photo: Middle Eastern lamb pizzas recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Middle Eastern lamb pizzas  Recipe. Enjoy the Arabic Cuisine and  learn how to make Middle Eastern lamb pizzas.

For a gourmet twist on a classic pizza, try some beautiful Middle Eastern ingredients and flavours.
Preparation Time 20 minutes

Cooking Time 20 minutes

Ingredients (serves 4)

300g (2 cups) plain flour
95g (1/3 cup) Greek-style yoghurt, plus extra, to serve
100ml olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
600g minced lamb
2 tsp ground cumin
1/2 tsp ground cinnamon
90g (1/3 cup) tomato paste
400g can chickpeas, rinsed, drained
Coriander leaves and lemon wedges, to serve

Method

To make pizza dough, place flour and 1 tsp salt in a bowl. Make a well in the centre, pour in 125ml (1/2 cup) hot water, yoghurt and 2 tbs oil, and stir until mixture comes together. Turn dough out on a lightly floured surface and knead until just smooth. Form into a ball and wrap in plastic wrap. Set aside.

Place 2 heavy-based oven trays in the oven and preheat to 220C.

Heat remaining 60ml (1/4 cup) oil in a frying pan over medium heat. Add onion, garlic and 1 1/2 tsp salt, and cook, stirring occasionally, for 5 minutes or until soft. Add lamb and cook, breaking up with a wooden spoon, for 3 minutes or until lightly browned. Add spices, tomato paste and 60ml (1/4 cup) water, and cook, stirring, for 2 minutes.

Divide dough into 4. Roll out each portion to a 12cm x 30cm rectangle on individual floured sheets of baking paper. Spread one-quarter of lamb mixture over each pizza base and top with one-quarter of chickpeas. Slide 2 pizzas with baking paper onto each hot tray and bake for 10 minutes, swapping trays halfway, or until bases are crisp and browned.

Top pizzas with large spoonfuls of extra yoghurt, scatter with coriander leaves and serve with lemon wedges.

Notes

Tip: Don't feel like making pizza dough? Substitute Turkish or pita bread, halved horizontally.

Source
MasterChef - August 2010, Page 42
Recipe by Sophia Young


More Arabic Food Recipes:  
  
Lebanese Olive Pizza 
Moroccan Pizza 
The World's Most Expensive Pizza 
Middle Eastern spiced lamb pizza 
Manakish
Sfiha

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Middle-Eastern baklava recipe

Photo: Middle-Eastern baklava recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Middle-Eastern baklava Recipe. Enjoy the Arabic Cuisine and  learn how to make Middle-Eastern baklava.

Makes 3 long logs

Ingredients

500g good-quality Turkish delight*
50g almond meal
200g walnuts, finely chopped
2 tsp rosewater
1 tbs lemon juice
1 cup caster sugar
9 sheets filo pastry
100g butter, melted
Rose petals, to garnish
Turkish coffee, to serve

Method

Preheat oven to 190°C.

Cut the Turkish delight into small cubes and place in a bowl with the icing sugar from the box, the almond meal, walnuts, half the rosewater, the lemon juice and half the caster sugar. Stir to combine, then set aside.

Place the remaining caster sugar and 1 cup water in a saucepan over medium heat, stirring to dissolve the sugar. Decrease heat to low and simmer for 5 minutes. Stir in the remaining rosewater and set aside to cool.

Place 1 sheet of filo on a workbench and brush with butter. Repeat with 2 more sheets. Place a third of the filling along a long end of the buttered pastry, then roll up, twisting the ends to enclose. Brush the top with butter. Repeat with remaining filo and filling to make 3 rolls.

Place on a greased baking tray and bake for 30 minutes. Brush with a little syrup and set aside to cool.

Once cool, slice diagonally and drizzle with the extra syrup. Garnish with the rose petals and serve with Turkish coffee.

Notes

* Turkish delight is available from Middle-Eastern stores.

Source
delicious. - June 2002, Page 148
Recipe by Valli Little
 
More Dessert Recipes: 

Baklava Cups 
Simple Baklava
Pistachio Hazelnut Baklava
Easy Baklava
Greek Baklava
Pistachio Baklawa

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Middle Eastern pastries recipe

Photo: Middle Eastern pastries recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to tryMiddle Eastern pastries recipe.  Enjoy the good taste of Arabic Food and learn how to make Middle Eastern pastries. 

Cooking Time 30 minutes

Ingredients (serves 4)

1 tbs olive oil
1/2 medium red onion, halved, thinly sliced
1 garlic clove, crushed
300g lamb mince
2 tsp Middle Eastern spice mix
1 tbs fresh lemon juice
1 medium ripe tomato, finely chopped
80g (1/2 cup) frozen peas
35g reduced-fat feta, crumbled
1/4 cup finely shredded fresh mint
2 sheets (25 x 25cm) frozen ready-rolled shortcrust pastry
1 egg, lightly whisked
1 tbs sesame seeds

Method

Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Heat oil in a medium non-stick frying pan over medium-high heat. Add the onion and cook, stirring, for 3 minutes or until soft.

Increase heat to high. Add the garlic and lamb and cook, stirring with a wooden spoon to break up lumps, for 2 minutes or until lamb changes colour. Add the spice mix and cook, stirring, for 1 minute or until aromatic. Remove from heat. Add the lemon juice, tomato, peas, feta and mint and stir to combine.

Cut the pastry sheets into quarters. Divide the lamb mixture among the centres of the pastry squares. Brush the edges of the pastry with egg and fold over to form triangles and enclose the filling. Press the edges together to seal.

Place the triangles on the prepared tray. Lightly brush with egg and sprinkle over sesame seeds. Bake in oven for 20 minutes or until golden. Serve with the roasted beetroot & silver beet.

Notes

Prep & cooking: 30 mins

Source
Australian Good Taste - July 2006, Page 55
Recipe by Kim Meredith
 
More Arabic Food Recipes:   

Pastry Stuffed with Oriental Rice 
Small pies (Manaeish) or Fatayer
Stuffed Bread with Sausage and vegetables
Toast stuffed with chicken
Cumin pancake with hummus
Red Pepper Hummus with Toasted Pita Triangles

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Moroccan kofte & chorizo stew recipe

Photo: Moroccan kofte & chorizo stew recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan kofte & chorizo stew recipe.  Enjoy the good taste of Arabic Food and learn how to make Moroccan kofte & chorizo stew. 

A North African meatball and sausage casserole to feed a crowd on a budget.

Easy
Serves 8
Ready in 1 hr 20 mins
Freezable

Ingredients

750g lamb mince
1 onion , grated
1 red chilli , finely chopped
1 tsp ground cumin
2 whole cloves , ground
coriander leaves from a large bunch, half chopped, half whole
1 egg
250g pack mini chorizo cooking sausage, chopped
olive oil
2 tbsp harissa
2 x 400g tins chopped tomato
400ml chicken stock
1 cinnamon stick

Method

Mix the lamb, onion, chilli, spices and the chopped coriander leaves. Add the egg and season well, then combine everything with clean hands. Form into small meatballs about the size of a walnut.
Fry the meatballs and chorizo in a little oil in a large frying pan until browned all over (you may need to do this in batches). Scoop out, then add the harissa and cook for a minute. Add the tomatoes, chicken stock and cinnamon then simmer for 15 minutes. Add back the meatballs and chorizo and simmer for another 20 minutes, until cooked. Stir through the rest of the coriander to finish.

Nutrition per serving

394 kcalories, protein 26.8g, carbohydrate 5.8g, fat 29.5 g, saturated fat 12g, fibre 1.8g, salt 2.1 g

Recipe from olive magazine, December 2011.

More Arabic Food Recipes:

Chicken Koftas with Cucumbers and Yogurt
Beef kofta with saffron yoghurt
Moroccan kofte with spicy tomato sauce
Chicken kofta recipe
Kofta Orfali with White Rice
Lamb kofta with flatbread

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How to make Salted Eggs

Typical Singaporean condiments that go with congee for breakfast, evening or late supper - Salted eggs (Telur Masin). Salted eggs are also in abundance during the Mooncake festival locally. The eggs are used as a filling for mooncakes. Each mooncake costs more with more egg yolks.

Ingredients for Salted Eggs:

• 10 eggs (duck or chicken)
• 480g. salt
• 1 litre water or enough to cover eggs

How to make Salted Eggs:

1. Boil water with salt. Cool.
2. Wash eggs and put in a container (preferably earthen).
3. Pour enough water to cover the eggs. Cover container.
4. Leave eggs in salt water for two weeks before serving.

Note: After 2 weeks, take one egg out and boil for 10-15 mins to test if its taste is salty enough. If not ready, let the rest in the container for a few days more. When it's ready, drain the eggs and wipe dry. Keep them in an egg carton and place in fridge. The salted eggs can be kept for a few weeks in fridge.


Recipe submitted by Agnes Wong.
Image credit - doink20

Baba ganoush recipe - How to make Baba ganoush

Photo: Baba ganoush recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Baba ganoush recipe.  Enjoy the good taste of Arabic Food and learn how to make Baba ganoush.  

This simplified baba ganoush is a lovely veggie barbecue or picnic accompaniment.

Ingredients

2 aubergine, peeled and chopped

6 tbsp olive oil

½ red onion, finely chopped

2 garlic cloves, crushed

1 large bunch fresh basil

splash olive oil

1 loaf ciabatta

extra olive oil, to brush

Preparation method

Heat the oil in an oven-proof frying pan over a medium heat. Add the aubergine and onion and fry for fifteen minutes to soften.Add the garlic and fry for two minutes

Meanwhile, heat a griddle pan. Brush the ciabatta with oil and grill the bread on each side for 1-2 minutes, or until brown stripes appear.

Place the aubergine mixture into a food processor with the basil and a splash of oil. Blend to a rough paste and pour out into a bowl.

Serve the aubergine mixture with the griddled bread.

Top recipe tip

You can cook the whole aubergine over the barbecue until the outside is charred and the inside is soft to the point of collapse.Scoop out the insides and blend with the onion and garlic.

From bbc.co.uk

More Arabic Food Recipes: 

Potato and walnut kibbe
Roasted pumpkin & cumin hummus
Roasted winter vegies with hummus
Small pies (Manaeish) or Fatayer
Stuffed Bread with Sausage and vegetables
Middle Eastern Platter

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Potato and walnut kibbe recipe

Photo: Potato and walnut kibbe recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Potato and walnut kibbe Recipe.  Enjoy Tasty Middle Eastern Food recipes and learn how to make Potato and walnut kibbe. 

Try Simon Rimmer's vegetarian version of this Middle-Eastern dish.

Ingredients

1 onion, grated, plus 2 onions, sliced

250g/8oz bulgur wheat, cooked

500g/1lb 2oz mashed potato

1 tsp ground cinnamon

1 tbsp fresh chopped parsley

175ml/6fl oz olive oil

2 garlic cloves, chopped

200g/7oz walnuts

100g/3½oz butter

1 tsp grated nutmeg

Greek-style yoghurt, to serve

lemon wedges, to serve

Preparation method

Preheat oven to 200C/400F/Gas 6. Grease and line a 6in/15cm x 8in/20cm baking tin.

Blend the grated onion and bulgur wheat in a food processor until smooth.

Place the mashed potato, cinnamon and parsley into bowl. Add the bulgur and onion and mix until well combined.

Heat one tablespoon of the olive oil in a frying pan and fry the sliced onions and garlic for 4-5 minutes, or until soft. Add the walnuts and butter and cook for a further two minutes.

Spoon half of the potato mixture into the greased baking dish. Add a layer of the onion and walnut mix and then finish with the rest of the potato mixture on top.

Score the mashed potato in a diamond pattern with the tip of a small, sharp knife. Pour over the remaining olive oil and bake for 20-25 minutes, or until crisp and golden-brown. Remove from the oven and sprinkle over the nutmeg.

Serve with Greek-style yoghurt and a lemon wedge.

From bbc.co.uk

More Arabic Food Recipes: 

Roasted pumpkin & cumin hummus
Roasted winter vegies with hummus
Small pies (Manaeish) or Fatayer
Stuffed Bread with Sausage and vegetables 
Middle Eastern Platter
Falafel & halloumi stacks  

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How to make Burger Patties

Simple and easy recipe for Burger Patties. Made with minced meat, onion, garlic, pepper, salt, soya sauce, cornflour and butter.

Ingredients for Burger Patties:

• 150g. minced meat (chicken, beef, lamb or rabbit)
• 1 onion
• 2 pips garlic
• 1/8 tsp pepper
• 1/4 tsp salt or to taste
• 1 tsp soya sauce or to taste
• 1 tsp cornflour
• 3 tbsp oil, or 1 tbsp margarine or butter

How to make Burger Patties:

1. Chop finely onion and garlic.
2. Mix all the ingredients together evenly to get a firm mixture.
3. Divide mixture into 4-6 portions.
4. Shape each portion into flat rounds of about 1 1/2cm / 1/2" thick.
5. Heat oil or margarine.
6. Fry or grill burger on both sides till golden brown.
7. Sandwich burger in between buns or toasted bread.
8. Serve with sauce of choice, salad and pickles. 

Middle Eastern Sliders Recipe

Photo: Middle Eastern Sliders Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Middle Eastern Sliders Recipe.  Enjoy Tasty Middle Eastern Food recipes and learn how to make Middle Eastern Sliders.

4 servings Prep: 25 mins Cook: 10 mins

Ingredients

4 pita breads
1 1/2 pounds ground beef
1 teaspoon ground cumin
Salt and pepper
1 romaine heart, thinly sliced crosswise
1 cup grape tomatoes, halved
1/2 cup dill pickle slices
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice, plus lemon wedges for serving
3/4 cup store-bought hummus

Directions

Preheat a grill to medium-high. Stack the pitas and wrap in heavy-duty foil; place on the grill and cover to warm.

In a large bowl, combine the beef with the cumin, 3/4 teaspoon salt and 1/4 teaspoon pepper; shape into twelve 1/3-inch-thick patties. In another large bowl, combine the romaine, tomatoes and pickles; toss with the olive oil and lemon juice and season with salt and pepper.

Remove the pitas from the grill. Transfer the beef patties to the grill, cover and grill for 2 minutes on each side for medium. Spread each pita with some of the hummus, then top with some of the salad and 3 patties. Serve with the lemon wedges.

Tip Use Greek-style yogurt instead of the hummus and add feta cheese crumbles to the salad. 

From rachaelraymag.com   

More Arabic Food Recipes: 

Homemade Hummus
Roasted pumpkin & cumin hummus
Roasted winter vegies with hummus
Lamb, tabouli and hummus wrap
Cumin pancake with hummus
Red Pepper Hummus with Toasted Pita Triangles

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How to cook Saffron Rice

This Saffron rice recipe yield 4 to 6 servings. It is important to note that you must use Basmati rice to make this dish which is similar to Nasi Briani and Nasi Tomato. Saffron rice has distictive flavor of both Basmati as well as Saffron. Basmati rice is available in at most grocery stores in Singapore.

Ingredients for Saffron Rice

• 4 cups Basmati long-grain rice 
• 1-1/2 teaspoons crushed saffron threads (threads should be almost all bright red)
• 1/2 cup ghee or butter 
• 12 whole cardamom seeds 
• 8 whole cloves 
• 6 cinnamon sticks 
• 2 onion, sliced 
• 6 cups boiling chicken or vegetable broth 
• 2 tsp salt or to taste

How to cook Saffron Rice:

1. Cover Basmati rice with cold water and set aside to soak for 30 minutes. 
2. Soak saffron threads in 3 tablespoons boiling water for 10 minutes.
3. Melt butter in a pot over medium heat; add cardamom, cloves and cinnamon and fry 2 minutes, stirring occasionally. 
4. Stir in onion and saute, stirring occasionally, until golden brown. 
5. Stir in the rice, reduce heat to low and simmer for 5 minutes, stirring constantly. 
6. Pour in the boiling broth and stir in the salt and saffron. 
7. Cover pot and reduced heat to low. Let the rice cook and all liquid is absorbed, about 40 minutes. Fluff the rice with a fork before serving.
8. Garnish with fried shallots. Serve rice hot with Ayam Merah, Briani dish or Steak.

Image Credit - Gourmet Forager

Homemade Hummus Recipe

Photo: Homemade Hummus Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Homemade Hummus Recipe.  Enjoy Tasty Middle Eastern Food recipes and learn how to make Homemade Hummus.  
 
Store hummus in an airtight container in the refrigerator for up to 1 week.

Yield Makes 3 cups

Ingredients

2 cans (15.5 ounces each) chickpeas
1/3 cup fresh lemon juice
1/4 cup tahini
2 cloves garlic, chopped
1/8 teaspoon cayenne pepper
1 1/4 teaspoons coarse salt

Directions

Reserving 1/4 cup liquid, rinse and drain 2 cans chickpeas. Place chickpeas and reserved liquid in a food processor. Add 1/3 cup fresh lemon juice, 1/4 cup tahini, well stirred, 2 garlic cloves, chopped, 1/8 teaspoon cayenne pepper, and 1 1/4 teaspoons coarse salt. Process until smooth.

Everyday Food, June 2007

More Arabic Food Recipes: 

Roasted pumpkin & cumin hummus
Roasted winter vegies with hummus
Lamb, tabouli and hummus wrap
Cumin pancake with hummus
Red Pepper Hummus with Toasted Pita Triangles
Grilled Veggie Hummus Wrap

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Chicken Koftas with Cucumbers and Yogurt Recipe

Photo: Chicken Koftas with Cucumbers and Yogurt Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chicken Koftas with Cucumbers and Yogurt Recipe. Enjoy the Arabic Cuisine and  learn how to make Chicken Koftas with Cucumbers and Yogurt.  

Koftas, Middle Eastern meatballs, are typically made with lamb; our version is lighter.
Prep Time 25 minutes
Total Time 25 minutes
Yield Serves 4

Ingredients

1 1/4 pounds ground chicken
1/2 white onion, diced small
1/3 cup chopped fresh parsley leaves
Coarse salt and ground pepper
1/2 cucumber, diced large (1 1/3 cups)
1/2 cup plain Greek yogurt
2 tablespoons vegetable oil
2 medium tomatoes, cut into 1/4-inch slices
4 pitas
1/2 cup fresh mint leaves, for serving

Directions

In a large bowl, combine chicken, onion, and parsley; season with salt and pepper. Using your hands, mix until well combined. Form mixture into 8 oval patties.

In a medium bowl, toss together cucumber and yogurt; season with salt and pepper. In a large skillet, heat oil over medium-high. Cook patties until browned on all sides and cooked through, 12 minutes. Divide patties and tomatoes among pitas. Top with cucumber-yogurt sauce and mint. Fold to enclose and serve.

Cook's Note

For extra flavor, add 1/2 teaspoon cumin or red-pepper flakes to the ground chicken.

Everyday Food, June 2011

More Arabic Food Recipes:

Beef kofta with saffron yoghurt
Moroccan kofte with spicy tomato sauce
Chicken kofta recipe
Kofta Orfali with White Rice
Lamb kofta with flatbread
Kofta Bil-Siniyah Recipe

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Easy Chocolate Truffles Recipe

Photo: Easy Chocolate Truffles Recipe

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

Yield Makes 12

Ingredients

1/2 cup plus 2 tablespoons heavy cream
1/8 teaspoon ground cardamom
Five strips 1-inch-wide orange peel, pith removed
8 ounces semisweet chocolate, finely chopped
1/4 cup confectioners' sugar
1/4 cup sifted cocoa powder
1/2 cup finely chopped assorted nuts, such as walnuts, pecans, and pistachios

Directions

In a small saucepan, whisk together cream and cardamom. Add orange peel; bring just to a boil. Remove from heat; let stand 15 minutes. Line a baking pan with parchment; set it and another pan aside.
 
Return cream mixture to heat; bring to a boil. Place chocolate in a heat-proof bowl. Remove cream mixture from heat. Pour through a sieve set over chocolate; discard solids. Stir until melted and smooth.
 
Pour chocolate mixture onto the unlined baking pan, and spread in an even layer with an offset spatula. Transfer baking pan to freezer; chill chocolate until hardened but malleable, 15 to 20 minutes.
 
Using a tablespoon, scrape enough chocolate from pan to form a roughly shaped 1-inch ball, being careful not to press too hard against baking pan. Repeat. Transfer balls to the parchment-lined pan; chill truffles in the refrigerator 10 minutes.
Place the confectioners' sugar, the cocoa powder, and the chopped nuts in three separate bowls. Roll the truffles in desired coatings.

Martha Stewart Living, September 1998 

More Arabic Food Recipes:  

Honey and Dates Ice Cream 
Mafruka 
Low Fat Mohallabiah  
Sabb El-Gafsha (Kuwaiti Golden Fritters)
Strawberry Jam
Hazelnuts Basbosa  

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How to cook Fish Porridge

Recipe for Singapore Fish porridge. Easy to make at home. Season rice, wash, add lots of water, add some salt, and put them to boil. You may use oats to cook the porridge in place of rice.

Ingredients for Fish Porridge (for 1 person only):

• 1-2 tbsp rice 
• 560ml water 
• 1/4 tsp salt (to season rice) 
• 1 tsp oil (to season rice) 
• 90g cod fish 
• 2 slices ginger 
• 1 dsp oil 
• 1 dsp light soya sauce 
• 1/8 tsp pepper 
• 1 stalk spring onion 
• fried shallots - optional 

Method:

1. Porridge - Wash rice. Season rice with oil and salt for at least half an hour. 
2. Add water and put to boil. When boiling, lower fire. Simmer till rice becomes soft and broken. 
3. Stir once in a while when simmering. Add salt is necessary. 
4. Taste and serve. 
5. Slice fish thinly. 
6. Shred ginger. Season fish with ginger, light soya sauce, pepper and oil. 
7. When porridge is ready, add in fish. Stir to mix well. 
8. Simmer for one minute till fish is cooked. 
9. Add salt to taste. 
10. Sprinkle chopped onion, fried shallots and pepper on cooked porridge before serving. 
11. Variation - You may use oats to cook the porridge in place of rice.

Image credit - edmo0001

Pumpkin, cranberry & red onion tagine recipe

Photo: Pumpkin, cranberry & red onion tagine recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Pumpkin, cranberry & red onion tagine Recipe. Enjoy the Arabic Cuisine and  learn how to make Pumpkin, cranberry & red onion tagine.

Comfort food without the calories, easily doubled or tripled to feed a crowd

Easy
Serves 4
Easily doubled
Prep 20 mins
Cook 25 mins
Vegetarian 

Ingredients 

3 tbsp olive oil
2 red onions , thickly sliced
3cm piece fresh root ginger , grated
500g/1lb 2oz pumpkin or squash, peeled, deseeded and cut into large chunks
1 tsp each cinnamon , coriander, cumin and harissa paste
1 tbsp clear honey
700g bottle tomato passata
50g dried cranberries
400g can chickpeas , rinsed and drained
200g couscous
2 tsp vegetable stock granules
zest and juice 1 lemon
3 tbsp toasted flaked almonds
handful coriander , roughly chopped 

Method 

Heat 2 tbsp oil in a pan and fry the onions until lightly coloured. Add ginger, pumpkin and spices, stir, then add honey, passata and cranberries. Bring to the boil.
Reduce the heat, cover, then simmer for 20 mins until the pumpkin is tender. After 10 mins, stir in the chickpeas. (If the mixture is a little thick, you can loosen it with some vegetable stock.)
Meanwhile, tip the couscous, stock granules and lemon zest into a heatproof bowl. Pour over 300ml boiling water, stir briefly and cover with a plate. Leave for 5 mins. Tip in the lemon juice, almonds and remaining tbsp oil and fluff up with a fork. Scatter the coriander over the tagine and serve with the couscous.

Nutrition per serving

449 kcalories, protein 13g, carbohydrate 67g, fat 16 g, saturated fat 2g, fibre 6g, sugar 23g, salt 1.93 g

Recipe from Good Food magazine, January 2010.

More Arabic Food Recipes:   

Chicken tagine with apricots 
Authentic Moroccan lamb tagine
Beef moussaka with tomatoes
Grilled Veggie Hummus Wrap
Middle Eastern Platter
Harissa lamb & houmous flatbreads  

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How to make Curried Prawns

Recipe for Curried Prawns made with lengkuas, lemongrass, fresh turmeric, buah keras, chillies, shallots, belacan and coconut milk.

Ingredients for Curried Prawns:

• 500g fresh Tiger prawns - keep heads and tail, take off a little of shell around middle and remove the dark thin streak around the back

Ingredients to be ground:

• some curry leaves
• 4 slices of lengkuas
• 2 stalks of lemongrass - sliced
• 1/4" fresh turmeric
• 4 buah keras (candle nuts)
• 10 large red chillies - seeded
• 1/2 teacup shallots
• 1/2 tsp belacan
• 1 teacup thick coconut milk
• 1 tsp curry powder
• salt to taste
• 4 dessertspoons vegetable oil
• coriander leaves (optional)

Method:

1. Mix prawns and all other ingredients except the oil.
2. Put oil in frying pan and when hot put in prawns etc.
3. Simmer, stirring occasionally, till prawns are properly cooked and dry. Do not over cook as prawns will be tough.
4. Garnish with coriander leaves and serve hot with Jasmine rice.

Image Credit - ChasingFoodDreams

Roasted pumpkin & cumin hummus recipe

Photo: Roasted pumpkin & cumin hummus recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Roasted pumpkin & cumin hummus Recipe. Enjoy the Arabic Cuisine and  learn how to make Roasted pumpkin & cumin hummus.

This chickpea-based dip gets loads of colour and sweetness from the roast pumpkin.

Preparation Time 20 - 40 minutes
Cooking Time 35 minutes

Makes about 2 1/2 cups

Ingredients

500g Kent pumpkin, peeled, seeded, cut into 3cm pieces
Olive oil spray
400g can chickpeas, rinsed, drained
1 garlic clove, crushed
1 tbs ground cumin
2 tbs fresh lemon juice
80ml (1/3 cup) olive oil
Chopped fresh continental parsley, to serve
Lavosh crackers, to serve 

Method

Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the pumpkin, in a single layer, on the prepared tray. Spray with oil and season with salt and pepper. Bake for 30-35 minutes or until tender. Set aside for 20 minutes to cool.

Process the pumpkin, chickpeas, garlic and cumin in a food processor until almost smooth. Add the lemon juice and process until well combined.

With the motor running, add the oil in a thin steady stream until smooth. Transfer the hummus to a serving bowl. Sprinkle with parsley and serve with crackers.

Notes

Cook's tips: Don't overcook the pumpkin - the hummus will have a smoother consistency if the pumpkin is only roasted until it's just tender and not too browned. To stop hummus from drying out when storing in the fridge or the freezer, place a thin layer of oil over the top.

Source
Good Taste - November 2010, Page 130
Recipe by Michelle Southan
 
More Arabic Food Recipes: 

Roasted winter vegies with hummus
Lamb, tabouli and hummus wrap
Cumin pancake with hummus
Red Pepper Hummus with Toasted Pita Triangles
Grilled Veggie Hummus Wrap
Middle Eastern Platter

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Roasted winter vegies with hummus recipe

Photo: Roasted winter vegies with hummus recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Roasted winter vegies with hummus Recipe. Enjoy the Arabic Cuisine and  learn how to make Roasted winter vegies with hummus. 

Preparation Time 8 minutes
Cooking Time 45 minutes

Ingredients (serves 4)

750g small desiree potatoes, washed, unpeeled, cut into 2cm pieces
750g pumpkin, peeled and deseeded, cut into 2cm pieces
750g sweet potato, peeled, cut into
2cm pieces
2 red onions, cut into wedges
3 tbs extra virgin olive oil
Salt & freshly ground pepper
500g tub hummus, to serve
Small pita bread rounds, to serve

Method

Preheat oven to 240°C. Line two large roasting pans with non-stick baking paper. Place potatoes, pumpkin, sweet potato, onion and oil in a large bowl. Toss well to combine. Season well with salt and pepper.

Divide the vegetables between the lined pans. Roast, turning twice, for 40-45 mins or until tender, golden brown and crisp.

Divide hummus among serving plates. Serve with roasted vegetables and bread. Alternatively, you can heat the hummus in a small saucepan over low heat until warmed through.

Source
Fresh Living - 27 June 2005, Page 39
Recipe by Alison Roberts

More Arabic Food Recipes: 

Lamb, tabouli and hummus wrap
Cumin pancake with hummus
Red Pepper Hummus with Toasted Pita Triangles
Grilled Veggie Hummus Wrap
Middle Eastern Platter
Harissa lamb & houmous flatbreads

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Lamb, tabouli and hummus wrap recipe

Photo: Lamb, tabouli and hummus wrap recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb, tabouli and hummus wrap Recipe. Enjoy the Arabic Cuisine and  learn how to make Lamb, tabouli and hummus wrap.

Preparation Time 30 minutes
Cooking Time 8 minute

Ingredients (serves 4)

1/4 cup (60ml) olive oil
1 garlic clove, crushed
1 1/2 tablespoons lemon juice
1/2 teaspoon dried mixed herbs
salt and cracked black pepper
550g lamb backstraps, trimmed
4 rounds Lebanese bread, warmed
store-bought hummus, to serve
store-bought tabouli, to serve 

Method

Place the oil, garlic, lemon juice, mixed herbs, salt and pepper in a non-metallic bowl and mix until well combined. Add the lamb and toss until evenly coated. Cover and refrigerate for 20 minutes.

Heat a stovetop grill or barbecue hot plate to high heat. Drain the lamb from the marinade. Cook the lamb, in batches if necessary, for 4 minutes each side or until cooked to your liking. Remove and set aside to rest for 5 minutes.

Slice the lamb. To serve, spread the warm Lebanese bread with hummus and top with tabouli and lamb. Fold the bread over to enclose the filling and serve immediately.

Source
Taste.com.au - November 2008, Page 4
Recipe by Kate Murdoch
 
More Arabic Food Recipes: 

Cumin pancake with hummus
Red Pepper Hummus with Toasted Pita Triangles
Grilled Veggie Hummus Wrap
Middle Eastern Platter
Harissa lamb & houmous flatbreads
Falafel & halloumi stacks

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Pastry Stuffed with Oriental Rice Recipe

Photo: Pastry Stuffed with Oriental Rice Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Pastry Stuffed with Oriental Rice Recipe. Enjoy the Arabic Cuisine and  learn how to make Pastry Stuffed with Oriental Rice.
 
Serves: 6 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     25 minutes
Cooking time :     40 minutes

Ingredients

2 tablespoons vegetable oil

1 medium onion or 150 g, chopped

1 medium carrot or 100 g, finely chopped

250 g minced lamb

½ teaspoon ground black pepper

½ teaspoon ground cinnamon

1½ cups water or 375 ml

2 cubes MAGGI® Chicken Bouillon

1 cup basmati rice or 200 g

¾ cup frozen green peas or 110 g, thawed

¼ cup pine seeds or 40 g, toasted

¼ cup pistachio nuts or 40 g, toasted

7 sheets spring roll pastry, large size

Preparation

Heat oil in a large pan, add and cook onions over medium heat for 4-5 minutes, add carrots and minced lamb. Season with spices and cook for 4-5 minutes or until the meat becomes golden brown.

Add water, MAGGI® Chicken Bouillon cubes and bring to boil. Add rice and green peas. Cover and cook over low heat for 20 minutes or until rice is cooked. Remove and allow it to cool slightly.

Cut each sheet lengthwise into 2 sheets. Add 2 tablespoons of the rice mixture on one sheet, brush its ends with egg, fold the edges and roll carefully to enclose. Repeat the same with remaining sheets.

Before serving, place rolls on a large baking tray. Bake in a 200°C preheated oven for 8 minutes or until golden brown.

Serve with salad and fresh yoghurt.

Nutritional Information:

Energy :     466.00 Kcal
Protein :     15.00 g
Carbohydrate :     53.00 g
Fats :     22.00 g   

From Nestle Family 

More Arabic Food Recipes: 

Small pies (Manaeish) or Fatayer
Stuffed Bread with Sausage and vegetables
Toast stuffed with chicken
Cumin pancake with hummus
Red Pepper Hummus with Toasted Pita Triangles
Grilled Veggie Hummus Wrap

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Spinach and 11 Vegetables Soup Recipe

Photo: Spinach and 11 Vegetables Soup Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Spinach and 11 Vegetables Soup Recipe. Enjoy the Arabic Cuisine and  learn how to make Spinach and 11 Vegetables Soup.

Serves: 5 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     10 minutes
Cooking time :     15 minutes

Ingredients

½ tablespoon butter

3 cloves garlic, cut into thin slices

1 medium tomato or 150 g, peeled and chopped

1 sachet MAGGI® 11 Vegetables Soup

¾ cup frozen spinach or 100 g, thawed and chopped

4½ cups water or 1125 ml

Preparation

Melt butter in a saucepan, add and cook garlic over medium heat for 2 minutes.

Add tomato, MAGGI® 11 Vegetables Soup , spinach and water. Bring to boil and simmer over low heat for 10 minutes.

Season with black pepper and serve.

Nutritional Information:

Energy :     57.00 Kcal
Protein :     1.90 g
Carbohydrate :     9.60 g
Fats :     1.60 g

From Nestle Family
 
More Arabic Food Recipes:  

Harira: Moroccan Chickpea Stew with Chicken and Lentils
Cream of Mushroom Soup
Lentil Soup with Spinach and Wheat
Herbs and Grains 
Lebanese Lentil Soup
Baba ghanoush

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Honey and Dates Ice Cream Recipe

Photo: Honey and Dates Ice Cream Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Honey and Dates Ice Cream  Recipe. Enjoy the Arabic Cuisine and  learn how to make Honey and Dates Ice Cream.

Serves: 9 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     20 minutes
Freezing time :     12 hours

Ingredients

1 tin NESTLÉ® Sweetened Condensed Milk or 397 g, chilled

3 cups whipping cream or 750 ml, liquid, chilled

1½ teaspoons vanilla powder

1½ cups toasted almonds or 225 g, chopped

1 cup pistachio nuts or 100 g, ground

1 cup dried dates or 150 g, chopped

¼ cup date syrup or 60 ml

Preparation

Combine NESTLÉ® Sweetened Condensed Milk , liquid whipping cream and vanilla powder in a bowl of an electric mixer. Beat until thick and creamy.

Carefully fold in almonds, pistachio and dates.

Pour half the cream mixture into a foil lined 12cm x 23cm loaf pan.

Gently sprinkle with date syrup over the cream then spoon the rest of the cream mixture over.

Cover with cling film and freeze for at least 12 hours until set.

Cut into slices then serve.

Nutritional Information:

Energy :     677.00 Kcal
Protein :     14.00 g
Carbohydrate :     53.00 g
Fats :     48.00 g 

From Nestle Family

More Arabic Food Recipes:

Mafruka 
Low Fat Mohallabiah  
Sabb El-Gafsha (Kuwaiti Golden Fritters)
Strawberry Jam
Hazelnuts Basbosa
Yellow coconut dessert

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Recipe for Egg Foo Young, Egg Fu Yung

Chinese omelette dish Egg Foo Yung is the most well-known egg-based dish in Chinese cooking. Easy and cheap, Egg foo yong is also a popular Chinese restaurant and kopitiam dish in Singapore. Egg Fu Yung can be served with or without gravy.

Ingredients for Egg Foo Young or Egg Fu Yung:

• 5 eggs, beaten
• 1 tbsp fresh milk (optional)
• 5 medium prawns, clean, peeled and finely chopped
• 1/2 chicken sausage, finely chopped 
• 1 onion, finely chopped
• 1/2 cup finely diced mushrooms
• 1 spring onion, chopped into small pieces
• 1/2 cup bean sprouts, rinsed and drained
• 2 tbsp water
• 1 tbsp soy sauce
• 1/2 tsp salt or to taste
• dash of pepper
• 2 tbsp cooking oil

How to make Egg Fu Yung:

1. In a large bowl, add in eggs, spring onion, bean sprouts, soy sauce, pepper, salt, milk and water. Beat egg mixture until smooth and salt dissolved. Mix thoroughly.
2. Heat 2 tablespoons oil in a frying pan. Once the oil is hot, add in onion, prawn, chicken sausage, diced mushrooms, and stir fry for around 1 minute.
3. Pour in the egg mixture, make sure the fried ingredients are fully covered by egg mixture. Turn to medium heat.
4. Fry until golden brown, flip and repeat for the other side, about 4 minutes. Do not overcook the eggs.
5. Remove the omelet with a slotted spoon and drain on paper towels.
6. Served hot with steamed Jasmine rice.

Image Credit: Suzie Ridler

Mafruka Recipe - How to Make Mafruka

Photo: Mafruka Recipe

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

Preparation time :     8 minutes
Cooking time :     20 minutes

Energy :     389.00 Kcal
Protein :     8.40 g
Carbohydrate :     50.00 g
Fats :     18.00 g

Ingredients

for the syrup:

1 cup sugar or 200 g

.6 cup water or 150 ml

¾ cup rose water

for the mafruka:

1¾ cups ghee or 370 g

1 kg fine semolina

1 tin NESTLÉ® Sweetened Condensed Milk or 395 g

for the cream:

1 tin NESTLÉ® Sweetened Condensed Milk or 395 g

3 cups water

¾ cup corn flour or 100 g

2 tablespoons rose water

1 cup mixed unsalted toasted nuts (almonds and hazelnuts) or 180 g, for garnishing

Preparation

Prepare Syrup by combining Sugar, Water, and Rosewater and simmer on medium heat until slightly thickened.

In a deep sauce pan, melt Ghee, add Semolina and fry on medium low heat until golden brown.

Add 1 tin NESTLÉ® Sweetened Condensed Milk , and Syrup and stir until smooth.

In a separate sauce pan, combine Water, 1 tin NESTLÉ® Sweetened Condensed Milk , Corn flour and rose water. Whisk and stir on medium heat until it thickens. Remove from heat and Keep aside to cool down.

Spread Mafruka in a large platter, spread the cream on top of the Mafruka and garnish with the nuts.

By Nestle Family

More Arabic Food Recipes:

Low Fat Mohallabiah 
Sabb El-Gafsha (Kuwaiti Golden Fritters)
Strawberry Jam
Hazelnuts Basbosa
Yellow coconut dessert
Sesame Cookies (Barazek)

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Chicken Vindaloo

Vindaloo is a hot and spicy dish from the Goa region of India. There are many variations of the vindaloo recipe. Authentic Goan vindaloo is not a curry but more of a dry sauce-based dish, which tastes better as it ages. Source. - A Pub that serve this dish in Singapore - Bojangles.

Ingredients for Vindaloo:

• 1 chicken (1 1/2 lbs.) - cut into pieces
• 12 small red onions, sliced
• 3-4 dessertspoons vegetable oil
• 4-5 dessertspoons vinegar
• Sugar to taste
• Salt to taste
• Ingredients to be ground separately (a), (b), (c), & (d)

Ingredients to be ground separately:

• (a) 3 dessertspoons jintan puteh
• 20 dried chillies (seeded - do not seed if a hotter curry is wanted)
• 1 small piece tumeric
• (b) 4 cloves garlic
• (c) 1 1/2 tsp fresh ginger
• (d) 1 tsp mustard seeds - coarsely

Method:

1. Put oil in pan.
2. Fry ground garlic (b) till slghtly brown.
3. Fry sliced onions.
4. Fry ground ingredients (a).
5. Add ground ginger (c) and mustard seeds (d).
6. Add chicken and salt. Fry for a few mins., add a little water, and cover pan.
7. When chicken is almost cooked, add vinegar and sugar, according to taste.
8. Simmer chicken till chicken is tender. (This is a dry curry).
9. Serve with hot white rice.

Printable Version - Chicken Vindaloo
Image credit - tiny banquet committee

Chinese Steamed Fish

Chinese style steamed fish recipe. This is how to cook steamed fish stuffed with ginger, garlic and sprinkled soya sauce.

Ingredients for Steamed Fish:

• 300g. fresh fish
• 1 1/2 cm ginger
• 2 pips garlic
• 2 tbsp oil
• 1 tbsp light soya sauce
• 1 stalk spring onion (cut into 2-inch length, and then cut into thin silken threads)

Method:

1. Clean the fish properly (discard scales, guts, gills, etc.) then patting it dry with a cloth or paper towel..
2. Shred ginger. Chop garlic finely.
3. Mix ginger and garlic with oil.
4. Stuff inside of fish with some ginger mixture and spread remaining mixture on fish.
5. Steam on high heat for 8-10 mins till cooked. Discard the fishy and cloudy fish “water” after steaming.
6. Sprinkle light soya sauce on fish.
7. Garnish with spring onion and pepper. Serve hot immediately with rice.

Image Credit - ButchokoyD

How to cook Minestrone Soup

Recipe for Minestrone Soup. Minestrone Soup with pasta, sliced chicken and vegetables recipe.

Ingredients for Minestrone Soup:

• 6 medium size potatoes, 300g
• 1 can stewed tomatoes, 300g
• 100-200g short macaroni
• 75g  boneless chicken thigh, sliced
• 2-3 tbsp butter
• 3 small zucchini, 
• 2 stalks celery
• 4 tbsp grated parmesan 
• 1 onion, chooped
• 1 large sweet pepper, cut into pieces
• Basil, parsley
• 1 clove garlic
• 1 chicken or vegetable stock cube
• Salt, black pepper to taste
• About 1 1/2 litres water

Method:

1. Cook chopped onion, crushed garlic, chicken, basil and parsley in butter until tender.
2. Add the tomatoes and other ingredients, cut into small pieces, except the macaroni and the sweet pepper.
3. Cook, covered, until almost done, then add the macaroni and the sweet pepper.

Image - ric_w 
Image is for illustration purposes only

Lamb Stuffed Zucchini Recipe

Photo: Lamb Stuffed Zucchini Recipe

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

Serves: 6 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     25 minutes
Cooking time :     1 hour, 20 minutes

Ingredients

1½ kg zucchini, small size

2 tablespoons ghee

1 medium onion or 150 g, finely chopped

350 g minced lamb

½ teaspoon ground cinnamon

½ teaspoon ground black pepper

2 cloves garlic, crushed

¾ cup egyptian rice or 150 g, washed and drained

1 medium tomato or 150 g, finely chopped

2 cups water or 500 ml

2 cubes MAGGI® Chicken Bouillon

Preparation

Hallow the zucchini, wash well and set aside.

Heat ghee in a large saucepan, add onion, meat, spices and garlic. Sauté while stirring for 3-4 minutes. Remove from heat then mix it with the rice and tomato.

Stuff the zucchini with the meat and rice mixture and arrange in a large casserole. Place 2 plates on top of the zucchini to press them down.

Combine water and MAGGI® Chicken Bouillon cubes in a sauce pan, bring to boil then pour over the zucchini in the casserole.

Cover and simmer over low heat for 1 hour or until zucchini and rice are cooked.

Nutritional Information

Energy :     349.00 Kcal
Protein :     15.00 g
Carbohydrate :     33.00 g
Fats :     18.00 g

By Nestle Family

More Arabic Food Recipes: 

Syrian Okra and Meat Stew
Syrian Green Peas Stew
Syrian White Beans and Meat Stew
Chicken tagine with apricots
Authentic Moroccan lamb tagine
Beef moussaka with tomatoes

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