Stuffed Turkey with Cracked Wheat Recipe

Photo: Stuffed Turkey with Cracked Wheat Recipe

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

Ingredients

1 Turkey
Salt & pepper
2 Tablespoon apricot jam
1 teaspoon heated water
½ kilo onion
½ kilo big cubes potatoes or pumpkins
½ kilo big cubes zucchini
½ kilo big cubes carrot

Sauce:

1 Tablespoon oil
1 cup tomato juice
¼ cup green olive (without pippin)
¼ cup raisin
¼ cup toasted pine
3 Colored pepper (slices)
5 Garlic
1 slices onion

For Filling:

2 Tablespoon oil or butter
1 minced onion
1 Tablespoon Tahini
1 cup cracked wheat or Rusk
1 cup chicken stock
1 cup minced cherry plum
2 Teaspoon crushed garlic
2 Tablespoon toasted nuts
2 Tablespoon minced parsley

Method

Turkey:-

- Season with salt and pepper. Inunctions with the jam solute in hot water and keep it
Aside.
- Heat the oil in a pan over medium heat. Add the tomato, green olive, raisin, pine. Season with salt, pepper, and let simmer.
- In the same time, put the colored pepper and the garlic on the grill until it grilled.
- Add the grilled vegetables on tomato mixture till totally cooked.
- Put the big cubes vegetables in an oven tray (Turkey size) with small water amount. Put it in the oven for an hour and half (depending on the turkey size) till its color become golden color.

Cracked Wheat:-

- Heat the butter in a pan or mixture from oil & butter over medium heat. Add onion, tahini, cracked wheat and garlic. Stir until get golden color.
- Add the stock to the cracked wheat until covers it. Reduce the heat and let until totally cooked.
- Add the cherry plum, the toasted nuts and the parsley and stir.
- In the serving plate, put the cracked wheat and the vegetables. Cut the turkey put it over them.

Chef Osama

More Arabic Food Recipes: 

Lamb Rack With Maghrabia Biryani (served with Torlly)
Chicken tagine with apricots
Authentic Moroccan lamb tagine
Beef moussaka with tomatoes
Grilled Veggie Hummus Wrap
Middle Eastern Platter 

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Kunafa Nabulsiah Bil-Kishta Recipe

Photo: Kunafa Nabulsiah Bil-Kishta Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Kunafa Nabulsiah Bil-Kishta Recipe. Enjoy the Arabic Cuisine and  learn how to make Kunafa Nabulsiah Bil-Kishta. 

Cuisine: Oriental
Serves: 8 persons
Difficulty: Easy
Cost Cost: Cheap

Preparation time :     25 minutes
Cooking time :     30 minutes

Ingredients

½ teaspoon orange color powder
4 tablespoons ghee
200 g othmaliye dough, cut into short strips
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
2 cups water or 500 ml
½ cup corn flour or 60 g
2 cups sugar syrup

Preparation

Grease the sides and the bottom of a round 25cm shallow baking tin with orange color powder and 2 table spoon of the ghee together (reserve 2 tablespoons of ghee). Put the othmaliye dough over the tray. Melt the remaining ghee in a small sauce pan and sprinkle over the dough. Press the dough by pressing it down with a pot filled with water for 1 hour minimum in room temperature. Remove the pot and bake the othmaliye tray in a 150˚C preheated oven for 20 minutes or until the dough becomes dry. Remove from oven and set aside.

Mix in a sauce pan the NESTLÉ® Sweetened Condensed Milk , water and cornflour. Bring to boil with constant stirring until it thickens.

Pour the NESTLÉ® Sweetened Condensed Milk mixture over the prepared othmaliye and flatten evenly.

Allow Kunafa to rest for 5 minutes before overturning it to a suitable dish.

Slice, garnish with crushed pistachio and serve hot with sugar syrup.


More Arabic Food Recipes:

Knafeh
Knafeh Dough
Kunafa Bil-Jibn
Kunafa Recipe
Pistachio Baklawa
Awamat Recipe 

Save and share Kunafa Nabulsiah Bil-Kishta Recipe 

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Chicken Artichoke Stew Recipe

Photo: Chicken Artichoke Stew Recipe

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

Cuisine: Lebanese
Serves 5 persons
Difficulty: *
Cost: Cheap

Preparation time :     20 minutes
Cooking time :     25 minutes 

Ingredients

2 tablespoons vegetable oil
10 small onions
3 cloves garlic, crushed
3 tablespoons coriander leaves, chopped
500 g boneless and skinned chicken breasts, cut into cubes
1 cup mushrooms or 100 g
1 medium carrot or 150 g, cut into cubes
1 tin artichoke bottoms or 450 g, canned, drained and cut into quarters
2 tablespoons plain flour
2 cubes MAGGI® Chicken Less Salt Bouillon
3 cups water or 750 ml
¼ teaspoon white ground pepper
3 tablespoons lemon juice
1 tablespoon fresh parsley, chopped for garnish

Preparation

Heat oil in a pot and fry onions for 3 minutes. Add garlic, coriander and chicken breasts then sauté for another 2 minutes. Add mushrooms, carrots, artichoke bottoms, plain flour and stir.

Add MAGGI® Chicken Less Salt Bouillon cubes, water and white pepper. Bring to boil and simmer on low heat for 10-15 minutes or until everything is cooked.

Add lemon juice and mix. Garnish with chopped parsley.

Serve with cooked rice.

Nutritional Information

Fats :     6.70 g
Protein :     28.00 g
Carbohydrate :     23.00 g
Energy :     271.00 Kcal

Cooking tips: You may replace fresh mushrooms with 1 tin or 450g whole drained mushrooms.

Source: Nestle Family 

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Moroccan potato salad recipe

Photo: Moroccan potato salad recipe

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

Recipe facts:
Takes: 20 mins to prepare and 20 mins to cook
Serves: 4

Ingredients

500g new potatoes, sliced finely on a mandolin
50ml olive oil
1 red chilli pepper, de-seeded and finely sliced
1 large onion, finely sliced
1 clove garlic, minced
1tsp paprika
½tsp ground cumin
pinch of nutmeg
sprigs of coriander, to garnish

Heat the olive oil in a large frying pan over a medium heat and sweat the onion, chilli pepper and garlic for 6-7 minutes, stirring occasionally. Add the ground cumin, nutmeg and half of the paprika with a little seasoning and cook for a further minute. Add the sliced potato, mix once carefully, then reduce the heat and cover with a lid.

Cook for 4-5 minutes until the potato is just soft. Adjust the seasoning to taste, then spoon into a serving dish. Sprinkle the remaining paprika on top and garnish with a sprig of coriander leaves before serving.

TESCO realfood 

More Arabic Food Recipes: 

Lamb Rack With Maghrabia Biryani (served with Torlly)
Chicken tagine with apricots
Authentic Moroccan lamb tagine
Beef moussaka with tomatoes
Grilled Veggie Hummus Wrap
Middle Eastern Platter

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Lamb Rack With Maghrabia Biryani (served with Torlly) Recipe

Photo: Lamb Rack With Maghrabia Biryani (served with Torlly) Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb Rack With Maghrabia Biryani (served with Torlly)  Recipe. Enjoy the Arabic Cuisine and  learn how to make Lamb Rack With Maghrabia Biryani (served with Torlly).

Ingredients

1 medium sized lamb rack
1 tsp gram masala
2 tsps ghee
1 cup pearl couscous (Maghrabia)
1 ¼ cup chicken stock, hot
¼ onion, chopped
¼ cup yogurt
2 tsps raisins
2 tsps toasted almonds, chopped
2 tsps toasted pine nuts
cinnamon stick
cardamon pod cloves
saffron in small amount of water
salt and pepper
olive oil

for Torlly:

¼ cup green pepper, diced
¼ artichoke, diced
¼ mushroom, chopped
¼ onion, diced
¼ tomato, diced
¼ eggplant, chopped
2 tsps tomato juice
2 tsps olive oil
sprig of fresh thyme
salt and pepper

Method

• Season the lamb rack with the masala. Sear lamb in a pan with some oil then place in a 350°F oven for 15 minutes.
• Heat the ghee in a pan, add the cinnamon stick, cardamom and clove to the ghee and infuse over a low heat for 2 minutes.
• Remove the spices from the ghee then add the onion and pearl couscous. Gradually add the hot chicken stock to the couscous. Lower the heat and simmer until cooked.
• Combine the yogurt to half of the couscous. Add saffron to the other half. Combine together and season with salt and pepper.
• Serve with the lamb. Garnish with raisins and nuts.
• Preparation for Torlly
• Sauté all the ingredients in a pan with some olive oil. Season with salt and pepper. 

Chef Osama

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

Save and share Lamb Rack With Maghrabia Biryani (served with Torlly) Recipe

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Chicken tagine with apricots recipe

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

Recipe facts:
Takes: 10 mins to prepare and 40 mins to cook
Makes: 4

Ingredients

3tbsp olive oil
8 small chicken thighs
2 medium onions, chopped
2 garlic cloves, chopped
large pinch saffron threads, crushed
1tsp ground ginger
1tsp ground cumin
1tsp ground cinnamon
10 ready-to-eat dried apricots, cut into quarters
1 lemon, juiced
2tbsp honey
small handful chopped coriander
300ml (½pt) stock
4tbsp flaked almonds, toasted

Directions

In a large, heavy saucepan, heat a little of the olive oil. Season the chicken and brown on both sides. Remove from the pan and set aside. Add the remaining oil, onions, garlic and some salt and pepper. Sauté for 10 minutes until softened and golden.

Add the spices, sauté for 1 minute, then add the chicken, apricots, lemon juice, honey and half the coriander. Pour in the water or stock and cook on a low heat for 30 minutes, or until the chicken is tender. Sprinkle with the almonds and remaining coriander and serve with warm couscous.

TESCO realfood

More Arabic Food Recipes: 

Authentic Moroccan lamb tagine
Beef moussaka with tomatoes
Grilled Veggie Hummus Wrap
Middle Eastern Platter
Harissa lamb & houmous flatbreads
Falafel & halloumi stacks

Save and share Chicken tagine with apricots recipe

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Authentic Moroccan lamb tagine recipe

Photo: Authentic Moroccan lamb tagine recipe

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

Recipe facts:
Takes: 25 mins to prepare and 1 hr 15 mins to cook
Serves: 4

Ingredients

500g lamb neck fillet, cut into large chunks
500ml lamb stock
50ml olive oil
100g dried apricots
40g whole almonds, toasted
1 large onion, chopped
1tsp ground cumin
2tsp ground coriander
1tsp ground cinnamon
1tsp paprika
1tbsp honey
1tbsp coriander, finely chopped
salt
pepper

For the couscous
200g couscous
450ml chicken stock, hot

Directions 

Pre-heat the oven to 160°C.

Heat half of the olive oil in a large casserole dish over a moderate heat. Season then sear the lamb pieces until golden brown in colour all over. Remove from the dish, then add the onion and sweat for 4-5 minutes, stirring occasionally. Add the spices at this point and a little salt, stirring well to combine.

Add the lamb back to the dish along with the apricots and cover with the stock. Bring to the boil, then cover and transfer to the oven. Cook for 40-50 minutes until the lamb is tender and the potatoes are soft. Remove from the oven and stir in the honey, almonds and chopped coriander.

Adjust the seasoning as necessary, then leave to one side as you prepare the couscous. Place the couscous in a large heatproof bowl. Bring the stock to a boil in a saucepan over a medium-high heat. Pour the stock over the couscous then cover the bowl with clingfilm. Allow to sit for 5-6 minutes until the stock has been absorbed.

Remove the clingfilm and fluff the grains with fork. Spoon onto a serving tagine and spoon the lamb tagine on top. Garnish with a sprig of coriander leaves and serve immediately.

TESCO realfood

More Arabic Food Recipes: 

Beef moussaka with tomatoes
Grilled Veggie Hummus Wrap
Middle Eastern Platter
Harissa lamb & houmous flatbreads
Falafel & halloumi stacks
Spring green fattoush

Save and share Authentic Moroccan lamb tagine recipe

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Beef moussaka with tomatoes recipe

Photo: Beef moussaka with tomatoes recipe

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

Serves: 6

Ingredients

2 large aubergines
3tbsp olive oil
1 large onion, diced
2 garlic cloves
700g beef mince
1tbsp plain flour
1tbsp dried oregano
1tbsp tomato purée
200ml beef stock
5 tomatoes, sliced
2tbsp grated Parmesan
75g butter
2 egg yolks
pinch grated nutmeg 

Directions

Preheat the oven to gas 6, 200ºC, fan 180ºC. Heat a grill or griddle pan until hot. Brush the aubergine slices with 2 tablespoons of oil and grill both sides until golden.

Heat the remaining oil in a large pan and cook the onion and garlic for 2 minutes before adding the mince. Cook until browned all over, then stir in the flour, oregano, bay leaf and tomato purée. Mix, add the milk and stock and bring to the boil. Turn the heat down, simmer for 20 minutes, stirring occasionally.

Meanwhile, make the white sauce. Melt the butter in a pan, add the flour and cook, stirring, for 2 minutes. Remove from the heat, gradually whisk in the milk, then stir over a low heat for 5 minutes. Remove from the heat again, season and stir in the egg yolks and nutmeg.

Layer half of the aubergine slices in the bottom of an ovenproof dish and top with half the tomatoes. Pour over the mince, then layer on the remaining aubergines and tomatoes. Top with white sauce and Parmesan and bake for 20-25 minutes.

More Arabic Food Recipes: 

Grilled Veggie Hummus Wrap
Middle Eastern Platter
Harissa lamb & houmous flatbreads
Falafel & halloumi stacks
Spring green fattoush
Lamb couscous burgers with hummus and couscous tabouli

Save and share Beef moussaka with tomatoes recipe

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Sayur Asam (Asam Rebus)

A must-have item on the menu for every Javanese Singaporean. This soup has some kind of appetizing effect because of the use of tamarind or (dried) sour starfuit as one of the ingredients.

Ingredients for Sayur Asam:

Vegetable for the soup

• 100 g long bean
• 1 chayote
• 50 g corn
• 100 g young jackfuit
• 50 g Gnetum gnemon leaves and fruits (Belinjau)
• 50 g raw peanuts
• 105 g galangal
• 2 salam leaves
• 20 g fresh tamarind or Asam Jawa tamarind paste, or 5 (dried) Belimbing sayur

Spice paste, using food processor grind the following ingredients:

• 1 fresh red chili pepper
• 2 shallot
• 2 g belacan
• 1/2 tbl. salt

Method:

1. Clean the vegetables, cut into bite size
2. Boil 1.2 liter of water in a pot
3. Put the spice paste and the ingredients, with vegetables needs longer cooking time first (corn, peanuts, young jackfruit, etc.)
4. Add salt and sugar to taste

Recipe Source: Cookbook:Sayur Asem
Image Credit: tephaniewong