Moroccan Lamb Casserole Recipe

Lamb:
How To Make Lamb Casserole (Moroccan Style)

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

Moroccan Lamb Casserole: Lamb works very well with strong flavours like the cumin and chilli in this recipe for morrocan lamb casserole. Using four lean lamb loin chops, this lamb recipe will serve 2 people.

You Will Need

4 medium lamb loin chops
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp mild chilli powder
1 small Onion
8 oz tin of chopped tomatoes
1 Tbsp tomato puree
2 Tbsp olive oil
1 lamb stock cube

Step 1: Season
Toss the chops with one teaspoon each of ground cinnamon, ground cumin and mild chilli powder, one chopped small onion, two crushed garlic cloves, two tablespoons each of chopped fresh mint and coriander and two tablespoons of olive oil.

Step 2: Cook
Heat a flameproof casserole dish, add the lamb mixture and cook over a medium heat for 6-8 minutes, turning occasionally, until the lamb and the onions are golden. Stir in a 227g can of chopped tomatoes, 1 tablespoon of tomato purée and 275ml of cold water. Crumble over half a lamb stock cube and bring to the boil. Stir the mixture well, then cover and cook in a preheated oven at 190°C/Gas 5 for 45-55 minutes until the lamb is meltingly tender.

Step 3: Accompaniments
While the lamb's cooking, prepare some couscous, stirring in a variety of dried fruits - raisins, prunes and apricots work particularly well with the morrocan flavours. Steam some green beans. Serve the lamb on a bed of cous-cous with the beans on the side.

Moroccan Lamb Roast - Moroccan lamb burgers with tomatoes, houmous and pitta - Glazed lamb cutlets with Moroccan carrot and tahini purée

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Moroccan Filo Chicken Pie Recipe

Chicken:
How To Make Moroccan Filo Chicken Pie

 

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

Moroccan Filo Chicken Pie recipe. A unique chicken pie, from North Africa, combines both a sweet and savoury filling, encased in a mouth-watering, buttery filo pastry. Enjoy our Moroccan Filo Chicken Pie recipe.

Serves: 4
Preparation Time: 30 minutes
Cooking Time: 1 hour 30 minutes
Oven Temperature: 390° f - 200° c

Step 1:You will need….

2 chicken breasts , cubed, or whole chicken pieces, or thigh
1 onion , chopped
4 cloves of garlic
1 Tbsp ginger , peeled and chopped
1 tsp turmeric
few threads of saffron
1 stick of cinnamon
2 1/8 pt chicken stock or water
4 eggs , whisked
2 Tbsp chopped coriander
8 ¾ oz finely chopped almonds
4 Tbsp sugar
2 tsp ground cinnamon
3 ½ oz butter , melted
4 sheets filo
salt and pepper
to garnish:
powdered sugar
ground cinnamon
2 saucepans
2 bowls
1 ladle
1 wooden spoon
1 pastry cutter
1 cutting board
1 knife
1 spoon
1 brush
tongs
1 tray
1 baking tray

Step 2: Cook the chicken
Begin by spooning the chicken pieces, thigh or whole pieces of chicken into a large saucepan.

Then add the onion, garlic, ginger, turmeric, saffron and the cinnamon stick. Pour over the stock to cover all the chicken and bring to a gentle simmer. Cook for 40 minutes, until the chicken is tender and has fully absorbed all flavour from the herbs and spices.

Step 3: Allow to cool
Once cooked, carefully remove the chicken out of the pan, with your tongs and transfer it onto tray, to cool down, reserving the stock in the pan for later.

Step 4: Chop the chicken
Now that your chicken has completely cooled, roughly chop it, then continue to mince it quite finely and place it into a bowl.

Step 5: Scramble the eggs
Start by adding 2 tablespoons of the melted butter into a second saucepan. Add the eggs, then a ladle of the spicy cooking liquid. Lightly scramble with your wooden spoon, over a medium heat. Remove them whilst they are still soft and nicely moist and add into the bowl of minced chicken.

Step 6: Season the mix
Next, season the bowl of egg and chicken mix with the chopped coriander and salt and pepper and combine well.

Step 7: Mix the nuts
In another bowl, mix the chopped almonds, cinnamon and the sugar together.

Step 8: Preheat the oven
Set the oven to a moderate 200ºC (400ºF/ or gas mark 6) in preparation for baking the pie.

Step 9: Brush the filo pastry
Carefully place one sheet of this delicate pastry onto a clean work surface. Brush it evenly, with some melted butter. Take a second sheet, laying it over the first and also brush it over with butter. Then stand your pastry cutter in the baking tray. Very carefully flip over both sheets. Then with extreme care, tuck the pastry, butter side down, deep into the pastry cutter, making a pastry parcel.

Step 10: Fill the filo parcel
Now fill the bottom of the pastry parcel with some of the nut mixture. Add a layer of the chicken mix. Add another layer of nuts. Then add the chicken. Flatten it down with your spoon. Take the sides of your pastry and fold inwards to close your pastry parcel. Trim off any excess pastry as you go. Give it a final pat down and it's ready to bake.

Step 11: Bake
Place the tray into the centre of the preheated oven, to bake, for approximately 20 minutes, until the filo is golden brown. Then with the help of a tea towel, take it out of the oven and carefully remove the pastry cutter.

Step 12: Serve
Before serving, flip your pie over, to its smoother side and decorate with a dusting of sugar and cinnamon powder. It is now ready to serve hot, as an appetizer, promising a unique mingling of exotic sensations!

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Moroccan Reastaurants in Chicago: Andalous

Authentic Moroccan Cuisine: Morocco is an exotic land of endless natural beauty that harmonizes with exquisite architecture, presenting a feast for the eyes, and a revelation for the spirit. At Andalous Restaurant we bring you culinary delights prepared in the genuine tradition of Moroccan culture. Any native Moroccan will tell you that the very best Moroccan cuisine is eaten at home, lovingly prepared by the lady of the house with the entire family gathered together to enjoy the abundant servings.

Our Chefs are all Moroccan women, bringing you a feast prepared in this same loving family tradition. We serve you a variety of delightful soups, salads, and hearty entrees, and then finish off your meal with a soothing cup of sweet green mint tea topped with delicate Moroccan pastries. It is our great pleasure to serve you our special traditional recipes as if you were a guest at our own family table. Bon Appetit!

Visit Andalous restaurant web site
 
Alhamra Palace Restaurant


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Moroccan Reastaurants in Chicago: Alhamra Palace

 Chicago Moroccan Cuisine: Alhambra Palace is a spectacular dining and entertainment complex, a grand salon of opulence and intrigue named after and inspired by the 13th century fortress in Granada, Spain.

This dynamic, multi-level venue is unique to Chicago and the Midwest featuring 24,000 square feet of exquisite architecture and artifacts from Egypt, Lebanon, and Morocco throughout the restaurant, main dining room and private dining areas.

Upon Entering the Alhambra, guests are greeted by a lively bar and lounge area with intimate Alcove seating. Sweeping archways, marble accents, mosaic tiles, crystal chandeliers and hand carved sculptures lead to the Mediterranean, east to west.

Throughout the venue, guests can immerse themselves in another world, seated in ornate wood carved chairs, plush settees, and soft leather sofas all surrounded by stone carvings, oriental rugs and the overall décor befitting of royalty.

1240 W Randolph St Chicago, IL 60607-1604
(312) 666-9555 Fax (312) 666-0456 

Visit Alhamra Palace web site

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Christmas Pudding Recipe

 

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

Nothing beats an excellent Christmas dinner, like the sweet taste of traditional pudding afterwards.

Ingredients:

225g sugar
175g butter
340g sultanas
340g raisins
225g currants
110g candied peel, chopped
110g plain flour
110g white breadcrumbs
55g flaked almonds
1 lemon, zest only
5 eggs, beaten
1 tsp ground cinnamon
1 tsp mixed spice
1 level tsp nutmeg
pinch of salt
150ml blackcurrant juice

Directions:

Lightly grease 4x600ml/1 pint or 2x1.2 litre/2 pint pudding basins.

Cream, butter with sugar. Add eggs, in batches alternatively with flour until a batter is formed.

Add all remaining ingredients, leaving the blackcurrant juice for last. Mix well.

Spoon the mix into basins. Put a circle of baking parchment and foil over the top of each basin and tie securely with string.

Put the basins in a large pan on inverted saucers on the base. Pour in boiling water to come a third of the way up the sides of the pudding bowls. Cover and steam for 5 hours, topping up water when necessary.

Cool. Change the baking parchment and foil covers for fresh ones and tie up as before. Store in a cool cupboard until Christmas Day.

To serve: steam for 2 hours and serve with cream or custard.

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Cairo Restaurants - Restaurants in Cairo, Egypt

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to visit the best restaurants in Cairo, Egypt.

Dining - Local Cuisine & Customs

Many traditional Egyptian recipes have travelled from the kitchens of North Africa to tantalise the taste buds of diners all over the world; hummus, tahini, tabouleh and shish kebab are featured in the restaurants of most cities. However, it is always worth sampling the authentic version of international dishes. In Cairo there is an abundance of traditional cuisine prepared with local ingredients. Most daily dishes are meat free and based instead on ful, a brown bean, cooked with garlic and lemon to make the thick, tasty stew mudammas.

Cairo has an enormous number of restaurants, catering to most needs. Cheap food can be found everywhere in street restaurants and snack stalls. The top notch restaurants are often, but not always, found in hotels and Nile boats. The borders between restaurants and cafes are not crystal-clear in the Egyptian capital. In many places it is perfectly acceptable to just have a drink or shisha. Medium and high-range outlets might have a minimum charge. Cheaper restaurants will normally not serve alcohol as well as some more expensive outlets. In general, downtown is good for budget eating, while for higher quality eating you should head to Zamalek, Mohandesin or any of the other more affluent parts of town.

For those with a greater interest in Cairo's culinary life, look for Cairo Dining, a magazine with a half-yearly update of 1000 Cairo restaurants (and places to go out) sorted by price, kind of food and area.

Otlob.com delivers food from a large number of Cairo restaurants, including fast-food places like McDonalds, as well as higher-end places. Otlob is also useful because it offers a list of restaurants by type of food, area, and even covers menus, conveniently all in English. Almost all but the highest quality Cairo restaurants offer delivery or takeout.

Global cuisine is always available in a large variety of city restaurants, but whether you choose local or international flavours it is wise to leave room for a sticky, sweet Egyptian dessert.

Restaurants by Cuisine

Cafe

Naguib Mahfouz Café
Perfect lunchtime stop amidst the bustling Khan al Khalili shopping district. The local appetizers are well worth trying.
5 Sekket al-Badistan, Cairo
Tel: +20 2 590 3788

Café Riche
Something like a museum in itself, this colonial-feel eatery prepares simple dishes while the patrons discuss its past with the maître d’
17 Talaat Harb Street, Cairo
Tel: +20 2 392 9793

Egyptian

Abu Sid
Probably the best place for local cuisine, set in an art deco apartment with marble tables and Warholesque art
157 26th of July Street, Zamalek, Cairo
Tel: +20 2 2735 9640

Citadel View Restaurant
Situated perfectly for panoramic views of the city’s main sights
Al-Azhar Park, Salah Salem Street, Cairo
+20 2 510 9150

Nubian Village
Serenades from wandering minstrels and the sweet scent of fresh bread permeate the restaurants riverside terrace pavilion
Grand Hyatt Hotel, Corniche El Nil, Garden City, Roda Island, Cairo
Tel: +20 2 365 1234

Abou Tarek
Serving only koshari, the filling Egyptian fast food, this is a staple of any visit to Cairo
16 Shamplion Street, Cairo
Tel: +20 2 577 5935

Sequoia
Trendy tented spot on the Nile, serving excellent Egyptian and Lebanese meze
1-3 Abou Feda Street, Zamalek, Cairo
Tel: +20 2 735 0014

French

Justine
Creating classic French cuisine with local ingredients, this is truly the best of both worlds
4 Shara Hassan Sabri, Zamalek, Cairo
Tel: +20 2 341 2961

Steak

Charwood’s
Using the best meat in town, Charwood’s prepares mouth-watering cuts
53 Gameat El Dowal El Arabia St, Cairo
Tel: +20 2 3749 0893

Thai

Bu Khoa
Seasonal food and continually changing specials mean you’re certain of fresh delights
151 Rd. 9, Cairo
Tel: +20 2 2358 0126

Tipping

Tipping in Egypt is called baksheesh. In hotels and restaurants a gratuity of between 10% and 15% is the acceptable norm. However, baksheesh is expected for every service. Attendants at Cairo's historical buildings, footwear supervisors in mosques, taxi and camel drivers, baggage handlers and tour assistants will all ask for something extra from those who can afford it. Low wages necessitate this requirement and the working people of Egypt rely on the generosity of visitors. The equivalent of between USD 1.00 and USD 2.00 is an appropriate amount each time.

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Moroccan Chicken Stew - How to make Moroccan Chicken Stew

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

There is nothing better than coming home to a meal that is ready to eat. This slow-cooker recipe with chicken pieces, carrots, raisins, and apricots is served over hot couscous and garnished with pine nuts. You can save money by buying a whole chicken for this Moroccan-style recipe and learning how to cut it up into pieces.

Ingredients

4 carrots, peeled and sliced

2 large onions, halved and thinly sliced

3 lb. meaty chicken pieces (breast halves, thighs, and drumsticks), skinned

1/2 cup raisins

1/2 cup dried apricots, coarsely chopped

1 14-oz. can chicken broth

1/4 cup tomato paste

2 Tbsp. all-purpose flour

2 Tbsp. lemon juice

2 cloves garlic, minced

1-1/2 tsp. ground cumin

1-1/2 tsp. ground ginger

1 tsp. ground cinnamon

Hot cooked couscous

Pine nuts, toasted

Fresh cilantro (optional)

Directions

In a 5- to 6-quart slow cooker place carrots and onions. Sprinkle chicken with 1/2 teaspoon salt. Add to cooker; top chicken with raisins and apricots. In bowl whisk broth, tomato paste, flour, lemon juice, garlic, cumin, ginger, cinnamon, and 3.4 teaspoon ground black pepper. Add to cooker. Cover; cook on low-heat setting for 6-1/2 to 7 hours or on high-heat setting for 3-1/2 to 4 hours. Serve in bowls with couscous. Sprinkle with nuts. Garnish with cilantro. Serves 4.

Recipe source BHG.com

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