Friday, September 19, 2014

Brown rice pilaf recipe

 
The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try  Brown rice pilaf recipe.  Enjoy the good taste of Arabic Food and learn how to make Brown rice pilaf.

Serves 4
5 mins to prepare and 30 mins to cook
357 calories / serving
Healthy


Ingredients

1tbsp olive oil
1 onion, peeled and diced
1 stick celery, diced
200g (7oz) chestnut mushrooms, diced
225g (7½oz) brown rice
600ml (1 pint) vegetable stock
75g (3oz) hazelnuts, toasted and chopped
salt
pepper

Heat the olive oil in a pan and sauté the onion, celery and mushrooms for 4-5 minutes before stirring in the rice. Pour in the stock, bring to the boil, and then simmer for 25 minutes, until the rice is tender.

Stir in the toasted and chopped hazelnuts, season and serve with rice or chicken. 


From Tesco Real Food

More Arabic Food Recipes:

Upside down rice, meat and vegetables 
Bokhari Rice 
Rice with Chicken and Tomatoes 
Peas with rice (Bazella W Riz) 
Spinach with rice 
Brown rice, vegetable and chickpea pilaf  

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Kosher tabbouleh recipe


The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Kosher tabbouleh recipe.  Enjoy the good taste of Arabic Food and learn how to make Kosher tabbouleh.

Ingredients

200g fine bulgur wheat
100ml olive oil
250ml boiling water
2 plum tomatoes, de-seeded and diced
1 red pepper, finely diced
1 small bunch of coriander, finely chopped
1 small bunch of mint, finely chopped
1 large bunch of flat-leaf parsley, roughly chopped
juice of 2 lemons
salt
pepper

Place the bulgur wheat in a large heatproof bowl. Coat the bulgur wheat in half of the olive oil before pouring over the boiling water.

Cover the bowl tightly with clingfilm and let it stand for 10 minutes.

Drain the bulgur wheat through a sieve, pressing on it to remove any excess water.

Transfer to a large mixing bowl and toss with the pepper and tomato. Add the rest of the olive oil, lemon juice and chopped herbs before stirring well.

Season to taste before chilling. Spoon into bowls and serve cold.  


From Tesco Real Food

More Arabic Food Recipes:

Warm Moroccan lamb salad
Couscous tabouli and beef salad
Lentil Salad with Feta Cheese Recipe  
Pita Salad with Cucumber, Fennel, and Chicken Recipe  
Grilled Chicken on Greens with Creamy Harissa Dressing Recipe  
Couscous Salad with Chicken and Chopped Vegetables Recipe  

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Thursday, September 18, 2014

Falafels recipe

 
The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Falafels recipe.  Enjoy the good taste of Arabic Food and learn how to make Falafels.

Serves 12
15 mins to prepare and 30 mins to cook
105 calories / serving
Healthy


Ingredients

50ml sunflower oil
1 onion, finely chopped

2 cloves garlic, crushed
400g canned chickpeas, drained and rinsed
2tsp ground cumin
2tsp ground coriander
small handful of parsley, finely chopped
1 egg, beaten
50g plain flour
salt
pepper

Pre-heat the oven to 220 degrees. Heat 15ml of the sunflower oil in a frying pan over a moderate heat and sweat the onion and garlic for 4-5 minutes, stirring occasionally, until soft.

Continue cooking for a further 2-3 minutes until they start to colour, add the spices and stir well, then transfer to a mixing bowl.

Add the chickpeas and mash using a potato masher until the chickpeas are broken down. Stir in the parsley and some seasoning, then add the beaten egg and mix well, using your hands. Take tablespoons of the mixture and mould into small balls using the palms of your hand. Roll in the flour, shaking off any excess.

Heat the remaining sunflower oil in a large frying pan over a moderate heat and brown the falafels all over. Transfer to a line baking tray and bake for 10-12 minutes until golden brown and crispy. Remove and serve piled on a plate. 


More Arabic Food Recipes:
 
Pita Pocket with Falafel 
Falafel 
Crispy Falafel with Yogurt Dip 
Falafel Pita with Tahini Sauce 
Baked falafel with roasted eggplant salad 
Falafel Maker 

Save and share Falafels recipe

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Saturday, September 13, 2014

Warm Moroccan lamb salad recipe


The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Warm Moroccan lamb salad recipe.  Enjoy the good taste of Arabic Food and learn how to make Warm Moroccan lamb salad.

Serves 6
3 hrs 45 mins
312 calories / serving


Ingredients

1kg (2lb) boneless lamb shoulder
2 tsp tagine paste
1 tsp Moroccan spice blend, such as ras el hanout
2 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
½ x 30g pack mint, leaves only
25g (1oz) flaked toasted almonds
½ x 30g pack fresh coriander, leaves only
seeds from ½ pomegranate

Preheat the oven to gas 7, 220ºC, fan 200ºC. Unroll the lamb and spread the tagine paste in the middle, then re-roll. Coat in the Moroccan spices and put into a roasting tin. Roast in the oven for 30 minutes, then cover the lamb with foil, reduce the temperature to gas 2, 150ºC, fan 130ºC and cook for 2½-3 hours.

Remove the lamb from the oven and leave to rest for 15 minutes. Put on a board and, using two forks, flake or shred the meat, discarding any fat. Arrange on a platter.

Mix 2 tablespoons of meat juice with the oil and red wine vinegar and drizzle over the lamb. Scatter over the mint, almonds, coriander and pomegranate seeds and serve immediately.
 

From Tesco Real Food
 
More Arabic Food Recipes:

Couscous tabouli and beef salad
Lentil Salad with Feta Cheese Recipe
Pita Salad with Cucumber, Fennel, and Chicken Recipe  
Grilled Chicken on Greens with Creamy Harissa Dressing Recipe  
Couscous Salad with Chicken and Chopped Vegetables Recipe    
Grilled Vegetable Meze Plate Recipe    

Save and share Warm Moroccan lamb salad recipe

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Monday, September 8, 2014

Turkey and pineapple tagine recipe

 
The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Turkey and pineapple tagine recipe.  Enjoy the good taste of Arabic Food and learn how to make Turkey and pineapple tagine.

Serves:  4
Takes: 20 mins to prepare and 25 mins to cook
535 calories / serving

Ingredients

200g couscous
450ml chicken stock, hot
4 skinless turkey breasts, diced
50ml olive oil
7-8 shallots
400g canned pineapple chunks, drained
1tsp ground cumin
1tsp ground cinnamon
1tbsp flaked almonds
1tsp fennel seeds
salt
pepper
sprig of coriander leaves, to garnish

Coat the turkey in half of the olive oil, then sprinkle over the ground cumin, cinnamon and seasoning. Mix well with your hands until evenly coat. Heat a casserole dish over a moderate heat and sear the turkey in batches until golden all over. Remove and add the remaining olive oil to the dish.

Add the onions and saute for a few minutes before returning the turkey to the dish with the pineapple. Cover with a lid and reduce the heat to low. Simmer for 4-5 minutes, stirring occasionally until the turkey is cooked through. Adjust the seasoning if necessary.

At the same time, 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 into a serving bowl and top with the turkey tagine. Garnish with a sprinkle of fennels seeds, the flaked almonds and a sprig of coriander.

From Tesco Real Food
 


More Arabic Food Recipes:

Chicken and pumpkin tagine
Chickpea tagine
Chicken, couscous and aubergine tagine
Quick cauliflower and olive tagine
Lamb Tagine with Cinnamon, Saffron, and Dried Fruit
Beef Tagine with Butternut Squash 


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Saturday, August 30, 2014

Pickled Eggplant Recipe

Photo: Pickled Eggplant Recipe (Chef Osama)

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Pickled Eggplant recipe.  Enjoy the good taste of Arabic Food and learn how to make Pickled Eggplant.

Ingredients

½ kg egg plant (small size)
3 garlic cloves
1 red hot pepper
¾ tsp salt
1 celery stick
1 TBSP lemon juice
½ cup white vinegar

Method

- Wash eggplant and boil for 10 minutes, keep small quantity of boiled water aside.
- Smash garlic, pepper, salt, and celery properly in a mortar and pastel until paste.
- Mix lemon juice with garlic paste.
- Cut eggplant from one side longitudinally, stuff with the mixture, put in a glass jar or a pot.
- Stir the rest of the mixture with vinegar and the boiled water, season with salt and pepper. Pour the mixture over the egg plant and leave for a day in the fridge.

Source: Chef Osama (The Good Taste Company)  


More Arabic Food Recipes:

Grilled Corn on the Cob with Sumac Butter
Moroccan Spice Corn Topper
Moroccan beef triangles
Shish Barak with Yoghurt
Shakreyah
Cashew Nuts Mafruka 


Save and share Pickled Eggplant Recipe 

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Chicken and pumpkin tagine recipe


The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chicken and pumpkin tagine recipe.  Enjoy the good taste of Arabic Food and learn how to make Chicken and pumpkin tagine.

Moroccan flavours come to life in this delicious chicken and pumpkin tagine, a great entertaining dish which is perfect for feeding a hungry crowd.

To Prep 0:20 | To Cook 0:50 | INGREDIENTS 15 | DIFFICULTY EASY | SERVINGS 6

Ingredients

100 ml extra virgin olive oil
4 (1kg) Coles RSPCA approved chicken breast fillets, cut into 3cm pieces
40g butter
1 large brown onion, thinly sliced
2 teaspoons ground cinnamon
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground ginger
2 cups chicken stock
800g butternut pumpkin, peeled, cut into 3cm pieces
300g green beans, trimmed, halved
2 tablespoons currants
1/4 cup pitted dates, chopped
2 cups couscous
1/4 cup slivered almonds, lightly toasted, to serve 


Method   

Step 1
Heat 1 tablespoon oil in a large, heavy-based saucepan over medium-high heat. Cook chicken, in batches, for 5-6 minutes or until browned. Transfer to a plate.   


Step 2
Add 1 tablespoon of the remaining oil and half the butter to the pan. Cook onion and spices for 5 minutes or until onion softens. Return chicken and any juices to the pan. Add stock and pumpkin. Bring to the boil. Reduce heat to low. Cover and simmer for 30 minutes or until chicken and pumpkin are tender. Add beans in the last 5 minutes of cooking. Stir in currants and dates.   

 
Step 3
Meanwhile, place 2 cups water and remaining oil in a saucepan. Season with salt. Bring to the boil over high heat. Remove from heat. Add couscous, stirring constantly. Cover and stand for 2-3 minutes. Add remaining butter. Heat over low heat for 3 minutes. Use a fork to separate grains.   


Step 4
Top tagine with almonds. Serve with couscous.

Coles - February 2014  


More Arabic Food Recipes:

Chickpea tagine
Chicken, couscous and aubergine tagine
Quick cauliflower and olive tagine
Lamb Tagine with Cinnamon, Saffron, and Dried Fruit
Beef Tagine with Butternut Squash
Chicken Tagine With Olives

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