Hammour (Grouper) with Onions, Olives and Orange Zest Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Hammour (Grouper) with Onions, Olives and Orange Zest Recipe. Enjoy our easy recipes and  learn how to make Hammour (Grouper) with Onions, Olives and Orange Zest. 

Ingredients

1 Kg hammour (grouper) fillets

for the marinade

1 Tbsp ground cumin
1 Tbsp ground coriander
1 Tbsp ground cardamom
2 Tbsps hopped garlic
salt and pepper
1 Tbsp lemon or orange juice
for the sauce
2 large onions, sliced
1 green onion, chopped
¼ cup sliced green olives
1 tsp orange zest
1 tsp rosemary
1 tsp lemon juice
2 Tbsps olive oil
1 Tbsp white vinegar
¼ cup fish or chicken stock

Method

• Wash the fish fillets and pat dry.
• Mix together the cumin, coriander, cardamom, garlic, salt, pepper and lemon juice in a deep dish.
• Put the fish in the dish and cover the fish with the mixture.
• Cover and refrigerate for an hour to marinate.
• Mix together the sauce ingredients in a bowl and season with salt and pepper.
• Arrange the fish fillets in a dish and cover with the onion and olive mixture. Add the stock to the dish.
• Bake in a 350 degree oven for 25-30 minutes or until the fish is fully cooked.
• Place the fish on a dish and garnish.
• Serve hot with salad and white rice.

More Arabic Food Recipes:

Moroccan fish with couscous
Moroccan Fish
Grilled Fish Kofta in Spicy Sauce
Middle Eastern style baked fish with couscous
Mutafaya Recipe
Moroccan Salmon

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Shrimps Makboos - How to Make Shrimps Makboos

Enjoy the best collection of Ramadan Food Recipes for Iftar!!

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

Ingredients

1 kilo shrimps peeled
2 cloves garlic chopped
2 Table spoon lemon juice
1 Table spoon olive oil
Salt and pepper
2 ½ cup onion, chopped
2 Table spoon vegetable oil
3 tea spoon mixed spice (coriander, cumin, cardamom, dry lemon)
1 Table spoon oil
3 cup basmati rice
2 whole dry lemons
2 cinnamon stick
10 black pepper seeds
¼ tea spoon turmeric
5 cup water
Saffron
1 Table spoon rose water
4 egg boiled
Fresh coriander chopped

Method

- Season shrimps with garlic, lemon juice, olive oil, salt and pepper, set aside.
- Put onion in a pan over medium heat, stir then sprinkle with small amount of water, till soft.
- Add oil then spices powder, stir for 10 minutes.
- Add shrimps, fry from all sides.
- Add rice, dry lemon, cinnamon sticks, black pepper seeds, turmeric and water, stir and season with salt and pepper.
- Cover and reduce heat, leave till fully cooked for 20 minutes.
- Dissolve saffron in rose water, Spread over Makboos, whish slightly.
- Decorate with boiled eggs slices and chopped coriander before serving. 

More Arabic Food Recipes:

Moroccan-style chicken
Chicken, harissa and aubergine tagine
Easy lemon chicken tagine
Chicken Stew with Beans
Tabbouleh with Chicken and Red Pepper 
Chicken Shawarma

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Moroccan fish with couscous recipe - How to make Moroccan fish with couscous

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

Why not add this flavoursome dish to your weekly repertoire - for a smart, great-value fish supper

Easy
Serves 2
Prep 10 mins
Cook 20 mins
Dairy-free

Ingredients

100g couscous
300ml vegetable stock , hot
1 small onion , diced
olive oil
1 large courgette , cut into small dice
1 tbsp harissa
2 tomatoes , cut into small dice
2 fat skinless fillets sustainable white fish
½ small bunch flat-leaf parsley , chopped

Method

Put the couscous in a bowl, pour over half the stock, cover and leave to plump up. Cook the onion in a little olive oil until softened. Add the courgette and cook for 3 minutes. Add the harissa, tomatoes and the rest of the stock and bring to a simmer. Sit the fish on top of the veg, put on a lid and simmer for 5-7 minutes until the fish is just cooked.

Mix the parsley through the couscous. Serve the fish on top of the couscous then spoon over the veg and juices.

Nutrition per serving:

375 kcalories, protein 43.1g, carbohydrate 34g, fat 8.4 g, saturated fat 1.2g, fibre 2.6g, salt 1.6 g

Recipe from olive magazine, September 2010.

More Arabic Food Recipes:

Mutafaya Recipe
Moroccan fish with salad 
Grilled Fish Kofta in Spicy Sauce
Middle Eastern style baked fish with couscous
Couscous salad with avocado & prawns
Winter Vegetable Stew over Couscous

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Mutafaya Recipe - How to Make Mutafaya

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Mutafaya Recipe. Enjoy cooking tasty Arabic food and learn how to make Mutafaya.

Preparation time :     20 minutes
Cooking time :     25 minutes

Serves: 7 persons

Ingredients

For the fish marinade:
1 kg king fish, deirek, cut into thick slices
Lemon juice, one piece only
Pinch of salt
1 teaspoon ground cumin
3 tablespoons adeny chili mixture, (Adeny besbas)

For the sauce:
4 tablespoons vegetable oil
2 medium potatoes or 500 g, cut into medium fingers
2 medium onions or 250 g, cut into thin slices
3 cloves garlic, crushed
2 tablespoons coriander leaves, chopped
3 small green chili peppers, (green besbas)
1 teaspoon ground cumin
1 teaspoon curry powder
1 tablespoon tomato paste
3 medium tomatoes or 450 g, chopped
1 cube MAGGI® Chicken Bouillon
½ cup adeny chili mixture or 125 ml, (Adeny besbas)
1½ cups water or 375 ml

Preparation

Combine fish, lemon juice, salt, and cumin powder and adeny chili mixture. Marinate for 10 minutes.

Heat oil in a large non-stick deep frying pan, add and fry fish from both sides for 6 minutes or until fish is cooked. Remove the fish and set aside.

At the same oil, add potatoes. Stir and cook for 5 minutes then add onions and garlic, stir for another 3 minutes then add coriander, green chili, cumin powder, curry powder, tomato paste, tomatoes, MAGGI® Chicken Bouillon cube adeny chili mixture and water. Stir and bring to boil.

Simmer over low heat for 10 minutes or until potato is cooked.

Add the fried fish. Stir gently then serve.

Serve with cooked rice.

Nutritional Information:

Fats :     9.60 g
Protein :     32.00 g
Carbohydrate :     21.00 g
Energy :     301.00 Kcal

More Arabic Food Recipes:

Moroccan fish with salad
Middle Eastern style baked fish with couscous
Grilled Fish Kofta in Spicy Sauce
Moroccan spiced fish with ginger mash
Chicken and Sausage Couscous
Brick Chicken with Apricot Couscous

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Couscous salad with avocado & prawns recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Couscous salad with avocado & prawns Recipe. Enjoy cooking tasty Arabic food and learn how to make Couscous salad with avocado & prawns.   Half an hour and there you have it - a tasty Middle Eastern dinner.

Preparation Time 15 - 20 minutes
Cooking Time 5 minutes

Ingredients (serves 4)

190g (1 cup) couscous
125ml (1/2 cup) salt-reduced chicken stock
125ml (1/2 cup) water
2 tsp olive oil
2 small Lebanese cucumbers, ends trimmed, finely chopped
2 carrots, peeled, finely chopped
1 red capsicum, halved, deseeded, finely chopped
1 small avocado, halved, stone removed, peeled, thinly sliced
400g peeled cooked prawns, deveined
1/3 cup shredded fresh mint

Dressing
1 tbs finely grated lemon rind
60ml (1/4 cup) fresh lemon juice
2 tbs olive oil

Method

1. Place the couscous in a heatproof bowl. Place the stock and water in a saucepan over medium heat. Bring to the boil. Stir in the oil. Pour the stock mixture over the couscous. Stir to combine. Set aside, covered, for 3 minutes or until the liquid is absorbed. Use a fork to separate grains. Set aside for 5 minutes to cool.
  
2. Meanwhile, to make the dressing, whisk together the lemon rind, lemon juice and oil in a small bowl. Season with salt and pepper.
  
3. Add the cucumber, carrot, capsicum, avocado, prawns and mint to the couscous, and toss to combine.
  
4. Add the dressing and toss to combine. Divide among serving bowls and serve.

Notes
Storage tip: Store capsicum in the crisper or a sealed plastic bag in the fridge for up to one week.

Variations

Pasta salad with salmon & balsamic dressing: Omit the couscous, stock, water, oil and prawns. Omit the lemon rind and lemon juice from the dressing. Reduce the oil in the dressing to 11/2 tbs olive oil. Finely chop the avocado. In step 1, cook 250g dried spiral pasta in a large saucepan of boiling water following packet directions or until al dente. Drain. Set aside to cool. Add 1 1/2 tbs balsamic vinegar to the oil in step 2. Add 1 x 415g can red salmon, drained, skin and bones removed, flaked, to the pasta mixture in step 3. In step 4, add dressing to the salad. Toss to combine. Divide among serving bowls and serve.

Chicken & vegetable noodle salad: Omit the couscous, stock, water, oil, prawns and mint. Omit the dressing. Peel the cucumber and carrots into ribbons. Thinly slice the capsicum. Cook 300g fresh egg noodles in a saucepan of boiling water for 1-2 minutes or until tender. Rinse under cold running water. Drain. Omit step 1. In step 2, whisk together 1 1/2 tbs sweet chilli sauce, 1 1/2 tbs fresh lime juice, 1 1/2 tbs soy sauce and 1 tbs olive oil. Add 1 bunch coriander, leaves picked, and 200g (2 cups) shredded Woolworths Country Style Roast Chicken to the salad in step 3. In step 4, add the soy sauce mixture to the salad and toss to combine. Divide among serving bowls and serve.

Couscous salad with chickpeas & capsicum: Omit the prawns. Replace the capsicum with 125g (1/2 cup) drained Always Fresh Fire Roasted Marinated Red Pepper Strips (roasted capsicum). Replace the mint with 1/2 cup fresh mint leaves. Add 1 x 400g can chickpeas, rinsed, drained, to the salad in step 3. In step 4, add the dressing to the salad and toss to combine. Divide among serving bowls and serve.

Source
Good Taste - April 2008, Page 39
Recipe by Alison Roberts

More Salad Recipes:

Tabbouleh with Chicken and Red Pepper
Middle Eastern Eggplant Salad
Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce
Middle Eastern Salad Plate
Lebanese fruit salad
Moroccan chicken and potato salad

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Baked salmon with salsa verde recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Baked salmon with salsa verde recipe. Enjoy Christmas Occasion Recipes and learn how to make Baked salmon with salsa verde.

Equipment
You'll need unwaxed kitchen string

Ingredients (serves 8)

1 cup chopped fresh flat-leaf parsley leaves
1/2 cup chopped fresh chives
1/3 cup chopped fresh dill sprigs
1 small red onion, finely chopped
1 long red chilli, finely chopped
1 garlic clove, crushed
1 tablespoon Maille wholegrain mustard
1/4 cup lemon juice
1/3 cup olive oil
2 x 650g salmon fillets, skin intact (see note) lemon wedges, to serve

Method

Preheat oven to 220°C/200°C fan-forced. Combine parsley, chives, dill, onion, chilli, garlic, mustard, lemon juice and half the oil in a bowl.

Place 1 salmon fillet, skin side-down, on a board. Top with two-thirds of the parsley mixture. Top with remaining fillet, skin-side up. Tie with kitchen string at 3cm intervals. Rub with remaining oil. Place in a baking dish.

Cook for 15 minutes for medium-well done or until cooked to your liking. Cut into 8 slices. Serve with lemon wedges and remaining parsley mixture.

Notes
Ask your fishmonger for a whole side of salmon (1 large fillet) from a 3.5kg whole salmon. Trim tail. Cut fillet into 2 x 650g pieces.

Super Saver: Use 8 x 170g chicken breast fillets instead of salmon and save around $17 in total.

If using chicken breasts instead of salmon, cut a pocket into chicken and fill with salsa verde. Cook for 15 to 20 minutes or until cooked through.

Source
Super Food Ideas - December 2008, Page 9
Recipe by Cathie Lonnie

More Christmas main dishes...
 
30 minute lamb roast recipe
 
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Moroccan BBQ Salmon with Paprika Tomatoes Recipe

BBQ Recipes:
How To Make Moroccan BBQ Barbecue Salmon With Paprika Tomatoes

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan BBQ Salmon with Paprika Tomatoes Recipe. Enjoy cooking tasty Moroccan food and learn how to make Moroccan BBQ Salmon with Paprika Tomatoes.  

Moroccan BBQ Salmon with Paprika Tomatoes Recipe. A Moroccan slant on the most versatile of fish - enjoy this salmon dish as an alternative to barbecued meat. Devour our Moroccan BBQ Salmon with Paprika Tomatoes recipe.

Serves: 2
Preparation Time: 20 minutes
Cooking Time: 40 minutes

Step 1: You will need...

2 x 200g salmon fillets
1 Tbsp paprika
¼ tsp cayenne pepper
1 Tbsp coriander , chopped
½ tsp salt
1 Tbsp olive oil
coriander , to garnish
for the tomatoes:
17 ½ oz tinned tomatoes
1 dried chilli
3 garlic cloves , sliced
1 Tbsp paprika
salt
2 2/3 fl oz olive oil
1 saucepan
1 wooden spoon
1 bowl
1 spoon
1 metal spatula
1 tongs
1 tray
1 barbecue, either charcoal or gas
1 bottle of water for dousing any flames

Step 2: Prepare the barbecue
If you plan to use a charcoal barbecue, light it 30-45 minutes before you cook and wait until the charcoal has turned white and there are no more flames. If you are using an electric barbecue, turn to high and leave for 20 minutes to heat up.

Step 3: Make the paprika tomatoes
Into the saucepan add the tomatoes, chilli, garlic, paprika and salt. Stir together well and bring to the boil. Using the spoon, break up the tomatoes and turn down the heat for 20-30 minutes and allow to simmer until the tomatoes are almost dry. Pour in the oil, stir and remove from heat.

Step 4: Marinate the salmon
Place the salmon fillets into the bowl and add the paprika, cayenne pepper and the chopped coriander. Season well with salt and drizzle over with oil. Using your hands to mix, make sure that the fillets are covered.

Step 5: Barbecue the salmon
Cook the fillets on the barbecue for 3 minutes on each side then remove.

Step 6: Serve and garnish
Transfer the salmon fillets to serving plates and spoon over a couple of the paprika tomatoes. Garnish with chilli and a sprig of coriander and serve with a glass of chilled white wine. 

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Middle Eastern style baked fish with couscous

The Arabic Food Re3cipes Kitchen invites you to try Middle Eastern style baked fish with couscous. Enjoy Middle Eastern cooking an learn how to make Middle Eastern style baked fish with couscous.

 A medley of Middle Eastern spices are the key to this speedy and fuss-free fish dish.

Cooking Time 25 minutes

Ingredients (serves 4)

     1 tbs olive oil
     2 garlic cloves, crushed
     1 tbs sweet paprika
     2 tsp ground cumin
     1 tsp ground coriander
     Pinch of chilli powder
     375ml (1 1/2 cups) passata (tomato pasta sauce)
     250ml (1 cup) chicken stock
     600g firm white fish fillets (such as ling), cut into 5cm pieces
     Couscous, to serve
     1 x 200ml ctn natural yoghurt
     45g (1/4 cup) toasted pine nuts
     Fresh coriander sprigs, to serve

Method

   1. Heat the oil in a medium saucepan over medium heat. Add the garlic, paprika, cumin, ground coriander and chilli powder and cook, stirring, for 30 seconds or until aromatic.

   2. Add the passata and stock, and bring to a simmer. Cook, stirring occasionally, for 8 minutes or until the sauce thickens. Season with salt and pepper.

   3. Preheat oven to 180°C. Place the fish in a shallow ovenproof dish. Pour over the passata mixture. Bake in oven for 10 minutes or until the fish flakes easily when tested with a fork.

   4. Divide the couscous among serving plates. Top with the fish mixture. Spoon over the yoghurt and sprinkle with pine nuts. Top with coriander sprigs to serve.

Notes

Tip: To make couscous, place equal amounts of couscous and boiling water in a heatproof bowl. Cover. Set aside for 5 minutes. Stir to separate grains.

Freezing tip: Make this recipe to the end of step 3. Set aside to cool. Transfer to an airtight container. Label, date and freeze for up to 2 months. Thaw overnight in the fridge. To reheat, preheat oven to 180°C. Place fish mixture in an ovenproof dish and bake until heated through. Continue from step 4.

Variations

Lamb & tomato curry with basmati rice: Omit pine nuts. Replace fish with 600g lamb fillets, cut into 2cm pieces. Replace couscous with 300g (11/2 cups) basmati rice, cooked following packet directions. Heat oil in a saucepan over medium-high heat. Add lamb and cook, turning occasionally, for 2 minutes or until browned. Transfer to a plate. Add garlic, paprika, cumin, ground coriander and chilli powder to the pan and continue to the end of step 2. Omit step 3. Add the lamb to the passata mixture and cook, stirring, for 3-4 minutes or until heated through. Serve with the rice, yoghurt and coriander sprigs.

Spice-crusted fish kebabs with couscous: Omit passata and stock. Combine garlic, paprika, cumin, ground coriander and chilli powder in a bowl. Add fish and toss to coat. Thread onto 8 bamboo skewers. Heat oil in a frying pan over medium-high heat. Add skewers and cook, turning, for 6 minutes or until just cooked. Add the pine nuts to the couscous and stir to combine. Divide skewers and couscous mixture among serving plates. Top with yoghurt and coriander sprigs to serve.

Pumpkin & spinach: tagine with couscous Replace the fish with 500g butternut pumpkin, deseeded, peeled, coarsely chopped. Replace pine nuts with 25g (1/4 cup) flaked almonds. In step 2, add pumpkin to the pan with passata. Cook for 10 minutes or until pumpkin is tender. Omit step 3. Divide the couscous among serving bowls. Top with 80g baby spinach leaves, the pumpkin mixture and yoghurt. Sprinkle with almonds and top with coriander sprigs to serve.

Source
Good Taste - March 2008, Page 42
Recipe by Alison Adams

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Moroccan Salmon - Recipe for Moroccan Salmon

Spicy recipe for Moroccan salmon. Enjoy morocan cooking and learn how to make delicious Salmon. Sweet peppers, tangy lemon slices, and heady spices come together in this simple dish that yields tender fish and vegetables in a flavorful sauce. Serve in bowls over couscous or basmati rice to soak up the tasty juices.

Yield: 4 servings

Ingredients
1/2 cup chopped fresh parsley
2 teaspoons olive oil
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
4 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray
1 lemon
1 1/2 cups thinly sliced red bell pepper (about 1 medium)
1 1/2 cups thinly sliced green bell pepper (about 1 medium)
2 tablespoons water
1 large plum tomato, cut crosswise into 1/4-inch-thick slices

Preparation

1. Preheat oven to 400°.
2. Combine first 10 ingredients in a large bowl. Add salmon, turning to coat. Cover and let stand 15 minutes. Remove salmon from bowl, reserving marinade. Place the salmon, skin side down, in a 13 x 9-inch baking dish coated with cooking spray.
3. Cut lemon in half lengthwise; cut 1 lemon half crosswise into 1/8-inch-thick slices. Reserve remaining lemon half for another use. Add the lemon slices, red and green bell pepper slices, 2 tablespoons water, and tomato slices to marinade; stir gently to coat. Arrange lemon mixture in an even layer over salmon; cover with foil. Bake at 400° for 20 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
4. Place 1 fillet on each of 4 plates. Top each serving with about 1/2 cup lemon mixture, and drizzle each serving with about 2 1/2 tablespoons pan juices.

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Moroccan Shrimp - Recipe for Moroccan Shrimp

Delicious recipe for Moroccan shrimp. Learn how to make best Moroccan shrimp over couscous. main ingredients are couscous, shrimp, onion, olive oil, spices, red bell pepper, raisins, potatoes, cumin and cinnamon.

Yield: Makes 4 servings

Ingredients
1 10-ounce box couscous
1 tablespoon olive oil
1 large yellow onion, diced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 red bell pepper, diced
3/4 cup golden raisins
1 28-ounce can whole tomatoes, drained and roughly chopped
1 pound shrimp, peeled and deveined
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 lemon, halved

Preparation

1. Prepare the couscous according to the package directions; set aside.
2. In a large skillet, over medium-low heat, heat the oil. Add the onion, salt, and 1/8 teaspoon of the black pepper. Cover and cook until the onion is softened, 5 to 7 minutes. Add the bell pepper and raisins and cook for 4 minutes more. Add the tomatoes and heat for 3 minutes.
3. Meanwhile, place the shrimp in a medium bowl and sprinkle with the cumin, cinnamon, and the remaining black pepper. Squeeze the lemon over the shrimp and toss to combine. Add the shrimp (but not the liquid) to the tomato mixture in the skillet. Cook, stirring occasionally, until the shrimp are pink and cooked through, about 3 minutes. Fluff the couscous with a fork, divide it among individual plates, and spoon the shrimp over the top.

Tip: Add flavor and color by stirring about 3 tablespoons of chopped fresh parsley, cilantro, or scallions into the couscous just before serving.

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