Lebanese Tabouleh Salad Recipe - How to Make Lebanese Tabouleh Salad

Easy recipe for Lebanese Tabouleh Salad. Enjoy Lebanese cooking and learn how to make best Lebanese Tabouleh Salad dish. Tabouleh is sometimes called the fairy salad, usually by grateful vegetarians with happy tastebuds. It is undoubtedly the most popular Lebanese salad, claiming the honor of being Lebanon's national dish. There are many ways of making tabouleh but the basic ingredients are burghul, parsley, tomatoes, mint, onion, lemon juice, and olive oil. Enjoy an authentic and traditional Lebanese salad dish.

Ingredients
1/4 cup burghul, fine cracked wheat
2 cups finely chopped parsley
1/2 kg (16 oz) firm red tomatoes, washed and finely chopped
1/2 cup finely chopped fresh mint leaves
1/4 cup finely chopped onion
1/2 cup lemon juice
1 teaspoon salt (as desired)
1/2 cup extra virgin olive oil
a dash of all spice (as desired)

Preparation

1. Wash chopped mint and parsley then drain well.
2. Wash the burghul several times and drain.
3. Soak it in chopped tomatoes for 20 minutes.
4. Rub chopped onion with salt.
5. Mix all ingredients in a bowl.
6. Add olive oil and lemon juice, toss the mixture well.
7. Serve Tabouleh with crisp cos lettuce leaves, or fresh cabbage leaves

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Authentic Lebanese Fattoush Salad Recipe - How to Make Authentic Lebanese Fattoush Salad

Easy recipe for Authentic Lebanese Fattoush Salad - Learn how to make Authentic Lebanese Fattoush Salad dish. This salad dish is perfect for hot weather. This recipe consists of pita bread, tomatoes, cucumber, radish, onion, lemon juice, garlic, dried mint, olive oil, vinegar, fresh mint, sumac, sweet green pepper, and lettuce leaves.

Ingredients
1/2 Lebanese round bread (pitta), toasted
3 medium firm tomatoes, washed and chopped
3 slender cucumbers (250g\9 oz), washed and chopped
3 medium radishes (250g\9 oz) (1 cup), washed and chopped
4 spring onions, washed and coarsely chopped
1 medium onion (1/4 cup), roughly chopped
1/2 cup lemon juice
2 cloves garlic, crushed with a pinch of salt
1/2 teaspoon dried mint
2 tablespoons vinegar
1/2 cup olive oil
1 cup coarsely chopped fresh mint leaves
1 cup coarsely chopped parsley
1 cup small purslane leaves
1/2 teaspoon ground sumac
1/2 cup coarsely chopped sweet green pepper
1 teaspoon salt
8 crisp cos (2 cups) lettuce leaves, torn into bite size pieces

Preparation

1. Break toasted bread into small pieces and keep aside.
2. Wash the chopped mint, parsley and purslane, then drain well.
3. Mix crushed garlic with salt, oil, vinegar, dried mint, lemon juice and ground sumac and keep aside.
4. Put all ingredients in a serving bowl. Add toasted bread pieces and dress with garlic mixture, mix well.
5. Serve fattoush if you wish garnished with additional toasted bread

Chickpea Fattoush - Lebanese Fattoush Salad with Grilled Chicken

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Lebanese Lamb Meatballs Recipe - How to Make Lebanese Lamb Meatballs

Quick and easy recipe for Lebanese Lamb Meatballs. Learn how to make the best Lebanese Lamb Meatballs. An everyday ingredient, ground lamb, is transformed into a tasty Middle Eastern dish in this simple but effective recipe. Very nice and delicious in pita bread with hummus.

Preparation time: 15 mins
Cooking time: 6 mins
Serves: 4-6

Ingredients
4 ounces onions, chopped
2 ounces parsley
8-10 fresh mint leaves
1 lb ground lamb
1 ounce bread, crust removed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground black pepper
1 teaspoon salt

Preparation

1. Place the onion, parsley and mint in a food processor. Blend for 30 seconds until smooth. Add the rest of the ingredients.
2. Blend until thoroughly mixed together. Divide this mixture into 24 portions. Using wet hands gently shape into rissoles.
3. Preheat the grill. Place the rissoles on a preheated, lightly oiled baking sheet. Grill for 5-6 minutes or until browned on all sides and cooked through.
4. Serve hot or cold.

Moroccan meatballs with herb couscous, Recipe for Moroccan meatballs - Lebanese Lamb and Bean Stew Recipe - Spicy Lamb Kebab Recipe

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Lebanese Lamb and Bean Stew Recipe - How to make Lebanese Lamb and Bean Stew

Easy recipe for Lebanese Lamb and Bean Stew. Learn how to make best Lebanese lamb and bean stew. Cinnamon, clove, cumin, and other spices perfume your house as this cooks.

Ingredients
1 lb dried navy beans, picked over and rinsed
2 lb boneless lamb shoulder or boneless leg of lamb, trimmed of excess fat and cut into 1 1/2-inch cubes
1 tablespoon plus 1 teaspoon baharat* or 1 (3-inch) cinnamon stick
9 cups water
2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, finely chopped
2 teaspoons salt
3/4 teaspoon black pepper
3 tablespoons tomato paste

Preparation

1. Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours. Drain well in a colander.
2. Bring lamb, baharat, and water (9 cups) to a boil in a 6- to 8-quart heavy pot, then vigorously simmer mixture, covered, until meat is almost tender, 1 1/4 to 1 1/2 hours. Add beans and cook, uncovered, until beans are tender, about 1 hour more. Meanwhile, heat oil over moderate heat in a 12-inch heavy skillet until hot but not smoking, then cook onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring, until onions are pale golden and tender, 8 to 10 minutes. Stir in tomato paste and cook, stirring, 2 minutes. When beans are tender, stir in tomato-onion mixture and simmer until just heated through, about 5 minutes. Stir in remaining 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.

*A Middle Easterna and African ground-spice mixture that typically contains allspice, cinnamon, clove, cumin, Maras chile, and black pepper. Available at Middle Eastern markets and Formaggio Kitchen (888-212-3224; formaggiokitchen.com).

Broad Beans Stew with Lamb - Saudi Lamb Stew - Gorsan - Moroccan Lamb Tagine Recipe - Moroccan lamb with bean puree recipe

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All about Chicken Biryani (Briani Ayam)

Chicken Briyani Video - 1st recipe

More about briyani & the 2nd recipe

Chicken Biryani is by far the most popular Indian rice recipe around the globe.

Biryani and Pulao are the two types of Indian rice recipes that form an integral part of any formal or even informal lunch or dinner. The main difference between the two is the cooking technique.

Biryani, is made from par boiled rice, which is then assembled with the other ingredients, sealed and put on "dum" (put on a very low heat, so that all the flavors inside the pot amalgamate well) for at least 45 minutes.

Pulao on the other hand, is made by tempering the rice in desi ghee (clarified butter) and spices. Exactly measured water is added to the rice. For 1 cup of rice 2 cups water is used. If using a pressure cooker, for every 1 cup of rice 1 and 1/4 of water is sufficient.

Use only good quality basmati rice for the best flavor and appearance. The key to making a good biryani lies in the way you par boil the rice. I cannot stress enough that never over cook the rice.

As far as the list of ingredients goes, please try to use all the ingredients. Each spice, contributes to the overall flavor. Most of the spices will be easily available at any supermarket or definitely at an Indian store.

Please don't get intimidated by the long list, most of them are spices used in a small amount. The onions have to be deep fried to a light brown color (this are called "barista"). Desi ghee (clarified butter) is also very essential.

There are two ways of making a chicken biryani, one is called Pakki biryani, in which you cook the meat separately and then layer it with the rice, seal and cook on a very low heat.

The other method is Kachi biryani, in which you marinate the meat, place it at the bottom of the pot and cover it up with par boiled rice, seal and cook on a very low heat.

This recipe is the layered chicken biryani in which chicken is cooked separately.

Making a chicken biryani is a lengthy process BUT totally worth it. Plus you make biryani only occasionally so do put your heart into making it and I promise it will turn out fabulous.

This 2nd recipe will easily serve 4-6.

So lets us begin.

The Ingredients required for a chicken biryani are

• 7-8 Onions (very thinly sliced and deep fried until light brown)
• 10-15 Cashews (fried in a little desi ghee/clarified butter)
• 1 Kg Chicken on the bone cut into 12 pieces
• 1 cup yogurt
• 2 Tsp Garlic paste
• salt to taste
• 500 gm Basmati Rice (washed and soaked in salted water for at least half an hour)
• 3-4 Tbsp oil
• Oil for frying the onions
• 6-7 cloves
• 2 (1 inch) Cinnamon
• 4 green Cardamoms
• 3 Bay leaves
• 1/4 Tsp Caraway seeds (shahi jeera/black cumin seeds)
• 4 large Tomatoes (chopped finely)
• 1/4 Tsp of mace powder
• 1/4 Tsp of grated Nutmeg
• 1 Tsp Coriander powder
• 1 Tsp red Chili powder (to taste)
• 1/2 Tsp Turmeric powder
• 2-3 green Chilies (to taste, chopped)
• 1 Tbsp Ginger (chopped)
• 1 Tbsp Garlic (chopped)
• 6-7 dried, pitted prunes
• 1/2 cup of milk
• a few strands of Saffron (kesar)
• 3-4 Tbsp Desi ghee (clarified butter)
• 2 cups of fresh green Coriander (chopped)

STEP 1 - Marination

• Marinate the chicken pieces in 1 cup yogurt, 2 Tsp garlic paste and little salt, for a good 8 hours.

STEP 2 - Making Barista (fried onions) for chicken biryani

• Slice the onions very thinly (almost paper thin) using a sharp knife. Heat oil in a pan or kadai.
• Separate the sliced onions using your finger tips. Put the onions in the oil and reduce the heat to medium-low.
• Keep stirring the onions, so that they get evenly browned. The trick is to evenly and slowly brown the onions. If the flame is very high the onions will burn on the outside and remain watery on the inside.
• Once a uniform color is obtained, drain on thick layer of kitchen paper, so that maximum oil is soaked. Keep these aside.
• As they cool down, the onions will become crispy.

STEP 3 -  Boiling the rice

• Boil the rice. For this take a BIG vessel (deep and wide), put lots of water in it, tip in the soaked rice along with 1 stick cinnamon, 3-4 cloves, 2 green cardamom, 1/4 tsp of Shahi jeera (caraway seeds) and more salt.
• Remember that you should boil the rice in lots of water and salt (pretty much like a pasta). The rice should absorb the salt otherwise the biryani will be tasteless. Boil on a high flame and let the it boil vigorously on high flame for about 5-7 minutes.
• You have to par cook the rice (meaning 3/4 cooked and rest will get cooked later). Do not over boil the rice. To check if the rice is done you can take a grain of rice out and press in between your thumb and forefinger. If the grain breaks into 3 parts, it means your rice is cooked just right. Now strain the rice and spread it out on a flat tray or surface, so that it cools faster.

STEP 4 - Preparing the chicken

• Heat oil in a deep pan, add the remaining bay leaves, cloves, cinnamon and green cardamoms. When they crackle, add the ginger, garlic and chilies. Saute for a minute and add the marinated chicken, along with the marinade. Cook on a medium heat till all the water dries up (water from the chicken and yogurt).
• Add the tomatoes, 1/3 of the fried onions, all the powdered spices, salt and cook till all the water from the tomatoes dries up. If the chicken is cooking too quickly then either cook on a high flame to fasten the evaporation or remove the chicken pieces aside.
• The chicken should be just cooked and dry (because it will get cooked further in the final step and if any water is left in it the rice will become soggy).
• Once done, sneak a taste, adjust the seasoning. Mix in the dried prunes.

STEP 5 - Make saffron milk

• In 1/2 cup of warm milk crush a pinch of saffron strands and put some whole strands. Wait till it turns yellow. Keep on one side.

Final STEP - Assembling the chicken biryani

• Use a deep heavy bottom pan with a lid.
• First spread some desi ghee at the bottom of the pan.
• Second a layer of rice, followed by a layer of chicken. Now sprinkle a generous handful of chopped coriander and fried onions.
• Repeat the layers with rice being the top most layer. Sprinkle the leftover onions and all the cashews.
• Pour the milk and saffron on the top using a spoon, evenly covering the whole area.
• Once all layers are set, take melted desi ghee and with a spoon pour it around the rim of the vessel and a little on the rice.
• Close the lid and seal.
• There are 2 ways to seal the lid in order to prevent the steam from escaping.

1) Take a large foil, cover the pot/vessel with it and place the lid on top.

2) Take some dough made from whole wheat flour. Roll it into a thin strip and stick it going around the rim of the pan half on the lid and half on the pan in order to seal the whole pan.

Keep this pot on a very low heat for 45 minutes. Place this pan on top of a cast iron tawa (on which chapatis are made) or another heavy bottom pan in order to prevent the bottom layer of rice from getting burnt.

After 45 minutes turn off the heat. Let it stand for 5 minutes and open.

Enjoy the delicious chicken biryani!!!

Note:- Please don't eat the bay leaves and the other whole spices. They are used to add flavor. You can remove them to one side.

Learn even more about briyani here -> Briyani Fever

Stuffed Cabbage Recipe - Easy Stuffed Cabbage Recipe

Easy recipe for stuffed cabbage. There are various middle eastern recipes to prepare stuffed cabbage rolls. The following method for stuffed cabbage is taken from the Lebanese cuisine. It's easy and delicious, learn how to make the best stuffed cabbage rolls!!!

Ingredients
16 large leaves white cabbage
1 medium onion or 150 g, finely chopped
1 medium tomato or 150 g, chopped
1½ cups fresh parsley or 110 g, chopped
2 tablespoons olive oil
3 tablespoons fresh mint, chopped
¾ teaspoon ground cinnamon
½ teaspoon ground black pepper
¾ cup egyptian rice or 150 g, soaked for half an hour in water and drained
½ cup lemon juice or 125 ml
8 pieces lean beef or 500 g, steak
3 cubes MAGGI® Chicken Less Salt Bouillon
5 cups boiling water or 1250 ml
1 tablespoon dried mint, powder

Preparation

1. Boil cabbage leaves for 5 minutes or until they become soft and bendable. Drain and remove the hard stem at the middle of each leaf. Set aside.
2. Combine chopped onions, tomato, parsley, olive oil, fresh mint, cinnamon powder, black pepper, Egyptian rice and lemon juice in a mixing bowl.
3. Add 2 tablespoons of filling at the edge of each cabbage leaf in sequence. Roll into a parcel and cut off the loose sides.
4. Arrange beef steak pieces at the bottom of a large pot. Arrange cabbage parcels next to each other on top of the steak pieces.
5. Dissolve the MAGGI® Chicken Less Salt Bouillon cubes in boiling water and pour it over the cabbage parcels. Press with a plate on top and bring to boil then simmer on low heat for 1 hour 30 minutes. Garnish with dried mint and serve.

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Raspberry Trifle - Raspberry Trifle Recipe

Delicious and easy Raspberry Trifle Recipe with vanilla custard, Madeira loaf, raspberries, orange, crème fraîche, and pistachios. Learn how to make the best Raspberry Trifle, a mix of classic Middle Eastern flavors that come together very simply in this pretty trifle.

Preparation time 10 mins
Cook time 2 mins Plus 30 mins chilling

Ingredients - Serves 6
2 cubes Turkish delight , optional
500g pot good-quality vanilla custard
½ a 350g bought Madeira loaf
300g pack raspberries
juice 1 orange
200ml tub crème fraîche (use reduced-fat if you like)
handful pistachios , roughly chopped

Method

1. If you don't want to add the Turkish delight, move on to step 2. Snip the Turkish delight into pieces with kitchen scissors into a large bowl and add a few tablespoons of water. Microwave on High for 1 min, stirring after 30 secs, or until dissolved and smooth. Tip in the custard and stir together.
2. Break the cake into rough chunks and divide between 6 sundae dishes or serving glasses. Mix half of the raspberries with the orange juice in a bowl and crush gently with a fork to break the fruit up slightly. Spoon over the cake layer. Cover with the custard, then leave to cool in the fridge for at least 30 mins. Can be made up to 1 day ahead. To serve, top the trifles with a dollop of crème fraîche, the remaining raspberries and a sprinkling of pistachios.

Nutrition Per Serving
380 kcalories, protein 6g, carbohydrate 35g, fat 26 g, saturated fat 15g, fibre 2g, salt 0.41 g

Recipe from Good Food magazine, June 2007.

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