Thursday, May 31, 2012

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 m
agazine, 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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Monday, May 28, 2012

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

Sunday, May 27, 2012

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

Save and share Roasted pumpkin & cumin hummus recipe

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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

Save and share Roasted winter vegies with hummus recipe

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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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Sunday, May 20, 2012

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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Wednesday, May 16, 2012

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

Sunday, May 13, 2012

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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Monday, May 7, 2012

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

Friday, May 4, 2012

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

Thursday, May 3, 2012

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

Tuesday, May 1, 2012

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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Syrian Okra and Meat Stew Recipe

Photo: Syrian Okra and Meat Stew Recipe

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

Serves: 4 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     20 minutes
Cooking time :     1 hour, 30 minutes

Ingredients

600 g okra, small size

2 cups oil for deep frying

500 g beef, cut into cubes

4 cups water or 1 liter

4 medium tomatoes or 600 g, diced

2 cubes MAGGI® Chicken Bouillon

½ tablespoon butter

4 cloves garlic, crushed

¾ cup coriander leaves or 50 g, chopped

Preparation

Clean the okra then deep fry until half way cooked. Remove and set aside.

Add meat and water to a large saucepan. Bring to boil and skim froth as it appears. Then reduce heat and simmer for 1 hour or until meat is almost cooked.

Add tomato, MAGGI® Chicken Bouillon cubes, add more water if needed, and simmer until meat is tender.

Melt the butter in a frying pan and fry the garlic and coriander for almost a minute, then add it to the stew with the fried okra.

Simmer for 10 minutes and serve.

Nutritional Information

Energy :     526.00 Kcal
Protein :     29.00 g
Carbohydrate :     20.00 g
Fats :     37.00 g

More Arabic Food Recipes: 

Syrian Green Peas Stew
Syrian White Beans and Meat Stew
Chicken tagine with apricots
Authentic Moroccan lamb tagine
Beef moussaka with tomatoes
Grilled Veggie Hummus Wrap

Save and share Syrian Okra and Meat Stew Recipe

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Syrian Green Peas Stew Recipe

Photo: Syrian Green Peas Stew Recipe

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

Serves: 4 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     20 minutes
Cooking time :     1 hour, 30 minutes 


Ingredients 

4 cups water or 1 liter

400 g lamb shanks, cut into cubes

1 small onion or 100 g, cut into small cubes

2 cubes MAGGI® Chicken Bouillon

½ teaspoon mixed spices

2 large carrots or 300 g, diced

2½ tablespoons tomato paste

750 g frozen green peas, thawed

Preparation

Add water and lamb cubes to a large saucepan. Bring to boil and skim froth as it appears.

Add onion and MAGGI® Chicken Bouillon cubes. Season with spices and simmer over low heat for 1 hour or until meat is tender.

Add carrots, tomato paste and green peas. Add more water if necessary and simmer for another 10–15 minutes or until carrot and green peas are cooked.

Nutritional Information


Energy :     406.00 Kcal
Protein :     30.00 g
Carbohydrate :     37.00 g
Fats :     16.00 g  


By Nestle Family    

More Arabic Food Recipes: 

Syrian White Beans and Meat Stew
Chicken tagine with apricots
Authentic Moroccan lamb tagine
Beef moussaka with tomatoes
Grilled Veggie Hummus Wrap
Middle Eastern Platter

Save and Share Syrian Green Peas Stew Recipe 

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Low Fat Mohallabiah Recipe

Photo: Low Fat Mohallabiah Recipe

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

Serves: 10 persons
Difficulty: *
Cost: Cheap

Preparation time :     10 minutes
Cooking time :     10 minutes

Ingredients

2 tins nestlé fat free sweetened condensed milk or 405 g

5½ cups water or 1375 ml

¾ cup rice powder or 105 g

1½ teaspoon vanilla powder

½ teaspoon rose water

½ teaspoon blossom water

½ cup pistachio nut or 50 g, grated

Preparation

In a casserole, bring to boil NESTLÉ Fat Free Sweetened Condensed Milk with 4 cups of water. In another bowl, dissolve the remaining water with the rice powder and vanilla powder.

Slowly pour the rice mixture over the hot milk constantly stirring and cook on low heat for 5 minutes or until the mixture thickens. Add the rose and blossom water and mix well.

Pour the mixture into small bowls, and garnish with the grated pistachio.

Nutritional Information

Energy :     292.00 Kcal
Protein :     8.40 g
Carbohydrate :     59.00 g
Fats :     2.50 g

By Nestle Family

More Arabic Food Recipes:

Sabb El-Gafsha (Kuwaiti Golden Fritters)
Strawberry Jam
Hazelnuts Basbosa
Yellow coconut dessert
Sesame Cookies (Barazek)
Coffee Butter Buns

Save and share Low Fat Mohallabiah Recipe

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How to make Barbeque sauce


This image is for illustration purposes only

This Barbeque Sauce is suitable for burger, fried meat balls, soft bean curd, macaroni pie, tomato salad and mixed vegetable salad.

Recipe for Barbeque Sauce.
Ingreduents for Barbeque Sauce:
  • 1 dsp vinegar
  • 1/2 tsp salt
  • 1 tsp sugar
  • 2 tbsp tomato sauce
  • 1 tbsp chilli sauce
  • 1 tsp mustard powder (serbuk biji sawi)
  • 1/2 tsp thick soya sauce
  • 1 tsp margarine
  • 1/2 onion
  • 140 ml water
  • 2 1/2 cm. cinnamon (kayu manis)
  • 1/4 star anise (bunga lawang)
  • 10 white peppercorns (lada putih)
Method:
  1. Chop onion finely.
  2. Boil onion in water together with cinnamon, star anise and peppercorns until onion becomes soft and left with 1/2 amount of water.
  3. Remove peppercorns, star anise and cinnamon.
  4. Add in vinegar, salt, sugar, tomato sauce, chilli sauce, thick soya sauce and margarine. Mix evenly.
  5. Simmer for three mins. Taste.
  6. Add in mustard powder and mix well.
Image credit - BrigKev2010
 

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