Sunday, January 25, 2015

Raw minced lamb with burghul and spices (kibbeh nayeh) recipe

kibbeh nayeh

Kibbeh nayeh is a rustic, authentic Lebanese dish of raw minced lamb, burghul (cracked wheat) and spices. This secret to this much loved Lebanese dish is using only the freshest meat that is finely minced on the day, and it should be eaten the day it is made.

Serves 6
Preparation 20min
Skill level Easy

By
Charmaine Nicholson

Ingredients

1 white onion
2-3 mint sprigs
500 g very fresh minced lamb
135 g (¾ cup) fine burghul, washed, drained
½ tsp salt
¼ tsp ground black pepper
½ tsp allspice
mint leaves, chopped, to garnish
extra virgin olive oil, to garnish

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions

Chop half of the onion and place in a food processor with the mint sprigs and pulse a few times. Add 125 g of the minced lamb to onion mixture and process to a paste.

Place the lamb paste, remaining minced lamb, burghul, salt, ground black pepper and allspice in a large bowl and knead the mixture with your fingers. (Keep a bowl of iced water nearby to dip your hands in while kneading to prevent the mixture sticking to them.)

Turn out kibbeh onto a large plate and flatten to about 2 cm thick.

Scatter over the mint leaves, drizzle with extra virgin olive oil and serve immediately with remaining white onion sliced, tabouleh, hummus and labneh. You can eat all these elements together with Lebanese bread.

As seen in Feast magazine, Issue 5, pg162.

Photography by Peter Georgakopoulos.

More recipes related to Raw minced lamb with burghul and spices (kibbeh nayeh):

Baked kibbeh | Lebanese Kibbeh Patties  | Baked Lamb Kibbeh Recipe - Arabic Food Recipes | Meat Kibbeh Akras | Kibbeh Recipe | Kibbeh Bi Laban


Saturday, January 24, 2015

Chicken kebabs with rice and yoghurt sauce recipe


Serves 4
Preparation 2hr
Cooking 20min

By
SunRice

Ingredients

1½ cups SunRice Long Grain Rice
4 boneless skinless chicken breasts, cut into thin strips
6 cloves garlic, peeled and crushed
4-5 tbsp lemon juice
4-5 tbsp olive oil, plus extra for grill grate
1 tsp cinnamon
1 tsp paprika
1/4 tsp allspice
1 tsp salt
wooden skewers, pre-soaked in water for 30 minutes

For the yoghurt sauce

400ml plain yoghurt

1 tsp fresh lemon zest
1 clove garlic, peeled and pressed
3 tbsp fresh coriander, finely chopped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Place the chicken in a large bowl and add the garlic, lemon juice, olive oil, cinnamon, paprika, allspice, salt and freshly cracked black pepper. Mix well to completely coat the chicken. Cover tightly with cling film and refrigerate for at least 2 hours.

Prepare the grill for cooking; brush the grate with olive oil.

Cook SunRice Basmati Rice as per pack instructions.

Thread the chicken onto the prepared wooden skewers. Place the skewered chicken on the grill and cook for about 4 to 5 minutes on each side, or until the chicken is cooked through and nicely browned.

Meanwhile, for the yoghurt sauce, combine the yoghurt, lemon zest, pressed garlic and chopped coriander in a small bowl. Refrigerate until ready to use.

Divide the chicken between plates. Season with freshly cracked black pepper and serve with yoghurt sauce on a bed of hot cooked rice.

Recipes related to Chicken kebabs with rice and yoghurt sauce :

Shish Taouk - Chicken Shish kebab | Spicy Lamb Kebab | Shish Kabob Sauce | Lamb kebabs | Lebanese Chicken Marinade | Chicken kofta | Kofta Orfali with White Rice

Kofta sandwiches recipe

Kofta sandwiches

Makes 6
Preparation 20min
Cooking 10min
Skill level Mid

By
Suzanne Husseini

Ingredients

1 medium onion, finely chopped
1 cup parsley, finely chopped
2 tbsp tahini
1 tsp allspice
1 tsp cinnamon
1 tsp cardamom
½ tsp coriander
2 tbsp pomegranate syrup
salt and pepper
500 g minced lamb
¼ cup peanut oil
6 small loaves pitta bread
sliced tomatoes
sliced red onions
mint leaves, to garnish
parsley leaves, to garnish

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions

Put the chopped onion in a bowl along with the parsley. Add the tahini, spices and pomegranate syrup and mix well. Knead the meat into the flavourful mixture. Form into oval patties and set aside until you’re ready to grill them. Meanwhile, make the tahini sauce.

Heat the oil in a frying pan on medium–high heat. Fry the kofta patties about 4 minutes on each side until they’re cooked through.

To assemble, open up a pitta pocket and place a kofta patty inside. Drizzle on the tahini sauce and add a slice of tomato, onions and some mint and parsley leaves. Serve with the spicy potato wedges.

Recipe from Modern Flavours of Arabia by Suzanne Hussein. Published by Hardie Grant Books.

Recipes related to Kofta sandwiches:

Kofta With Lemon Sauce | Lamb Kofta, Tabouleh Salad | Kofta Orfali with White Rice | Chicken kofta | Grilled Fish Kofta in Spicy Sauce | Lamb kofta with flatbread

Thursday, January 22, 2015

Minted lamb and mushroom kebabs recipe


Chef Hassan M’Souli from Sydney's Out of Africa introduces this recipe for Moroccan minted lamb and mushroom kebabs. The couscous and asparagus dish is a great example of a Middle-Eastern salad that's easy to prepare (it can be made the day before and refrigerated), and versatile as you can replace the lamb with beef. The combination of mint and yoghurt gives the dressing a fresh taste.

Serves 4
Preparation 45min
Cooking 45min
Skill level Easy

By
Hassan M'souli

Ingredients

1 cup 
mint leaves
1
 preserved lemon, flesh only
2
 tbsp extra virgin olive oil
600 g
 boneless lamb fillet or steaks, cut into 2 ½ cm cubes
32
 small button mushrooms (about 3cm across)
½ cup 
sliced spring onions
freshly ground black pepper
8 metal or wooden skewers
couscous, asparagus and chickpea salad, to serve
yoghurt, mint and sultana dressing (see below), to serve
ground sweet paprika, to garnish

Yoghurt, mint and sultana dressing (makes about 1 ½ cups)

1 cup 
natural yoghurt
½ cup 
mint leaves
½ cup 
sultanas
1 tbsp 
lemon juice
pinch 
of salt
½ tsp 
white pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Chilling time 20 minutes

To make the lamb marinade, combine the mint and preserved lemon in a food processor or blender, process to a paste, add olive oil and process to combine. Place the lamb, mushroom and spring onions into a shallow dish. Spoon the marinade over. Season with pepper, toss gently to combine, cover and refrigerate for 20 minutes.

To make the dressing, process the yoghurt, mint and sultanas in a blender until smooth and creamy. Stir through the lemon juice, salt and pepper. Set aside.

Preheat a barbecue or chargrill pan to medium-high heat. Thread the meat and mushrooms alternately onto skewers. Barbecue or grill the kebabs, turning and brushing with any remaining marinade frequently for 8 minutes or until cooked.

Serve hot on a bed of couscous, asparagus and chickpea salad, drizzle with yoghurt, mint and sultana dressing. Garnish with sweet paprika.

Photography by Alan Benson. Styling by Michelle Noerianto.


Recipes related to: Minted lamb and mushroom kebabs

Spicy Lamb Kebab | Shish Taouk - Chicken Shish kebab | Sumac kebabs on couscous tabouli | Beef kebabs with yoghurt & mint | Lamb kebabs | Lebanese chicken kebabs

Tuesday, January 20, 2015

Nammoura Recipe

Nammoura Recipe


Nammoura or Basbousa is a traditional Somali sweet cake. It is made of cooked semolina or farina soaked in simple syrup. Coconut is a popular addition. The syrup may also optionally contain orange flower water or rose water. Other than Somalia and neighboring countries, it is also eaten in the former countries of the Ottoman Empire.


For the Syrup

2 cups of sugar

1 cup of water

1 juice of half lemon

1 cinnamon stick

In a medium size quart, add the sugar, water, juice of half a lemon and the cinnamon stick, bring to a boil, lower the heat and cook for about 10-15 minutes.

For this recipe, the syrup needs to be hot when poured over the Nammoura.


For the Nammoura

  1 & 1/2 cups of  semolina flour

1 cup of yogurt

1 stick of melted unsalted butter

1 cup of sugar

1 tsp baking powder

1 tsp of vanilla extract

1/4 cup of Tahini paste

1/4 cup of almonds

In a large bowl, combine the semolina, the yogurt, the butter and sugar.  Mix all the ingredients well.  Add in the vanilla extract, and the baking powder.  You can add the coconut flakes at this point if using.

Spread the tahini paste in a medium, you can use butter to butter the bottom of the pan if you don’t have tahini.  Pour your mixture and spread evenly.  Cut the mixture into squares and top with almonds in each square.

Bake in a 350 degree oven for about 25-30 minutes or until golden brown.  As soon as the Nammoura comes out of the oven pour over the hot syrup immediately.

Let the Nammoura cool off completely, cut into squares, serve with tea or coffee.

Enjoy!

Recipes related to Nammoura:

Pistachio Hazelnut Baklava | Semolina cake | Sfouf Recipe | Lebanese Knafeh | Basbousa with Pistachio | Coconut Basbousa

 

Friday, January 16, 2015

Freekeh with chicken recipe

Freekeh with chicken recipe

Similar to the popular dish riz a’djaj (poached chicken served on rice), this recipe uses toasted freekeh wheat with its distinctive nutty taste. The wheat is cooked slowly like a risotto with chicken stock, minced meat, spices and onion until it is soft and flavoursome. The dish is then piled high onto a serving platter and served with poached chicken pieces, Syrian truffle (if available), pine nuts and almonds.

Serves 6
Preparation 20min
Cooking 2hr 15min
Skill level Easy

By
Ayman Abbassi

Ingredients

2 cups freekeh
1 medium free range chicken (about 1.5 kg)
½ brown onion, quartered
3 cinnamon sticks
4 bay leaves
6 cardamom pods
salt
2 tbsp clarified butter (ghee) or olive oil
1 red onion, finely chopped
300 g minced lamb or beef (optional)
1 tsp baharat
butter
½ cup almonds
½ cup pine nuts
4–6 small Syrian truffles, peeled and sliced (optional)
1 tsp ground cinnamon

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Wash the freekeh and remove any burnt grains or stones.

Put the chicken in a pot and cover with water. Add the brown onion, cinnamon sticks, bay leaves, cardamom and 1 teaspoon of salt. Cover with a lid and bring to the boil. Simmer for 30 minutes or until cooked through.

Remove the chicken from the pot (leaving a light stock) and set aside until cool enough to handle. Remove the skin and break the meat into large pieces, removing the bones.

Bring the chicken stock back to a slow simmer. Heat the ghee or olive oil in a large saucepan and add the red onion. Fry until beginning to soften, then add the lamb or beef, if using, and cook until browned. Stir in the freekeh. Add the baharat and 1 heaped teaspoon of salt and stir through. Add 1 litre of hot chicken stock and bring to the boil. Lower the heat, cover and simmer for 40 minutes.

Melt a little butter in a large frying pan over medium heat. Add the almonds and cook until lightly toasted. Remove from the pan and repeat with the pine nuts. Remove from the pan and add another knob of butter. When it melts, add the truffles, if using, and coat with butter. Add the chicken pieces, ground cinnamon and 500 ml of hot stock. Bring to the boil, reheating the chicken.

Spoon the freekeh onto a large serving plate. Place the chicken and truffles on top and scatter with the nuts.

Recipes related to Freekeh with chicken:

Freeke | Roasted Green Wheat with Chicken ( Freekeh ma’ djej) | Rice with Chicken and Tomatoes | Baked Moroccan chicken and rice | Chicken and Vegetables Rice | Makloube: Upside-down chicken and eggplant pilaf


Saturday, January 10, 2015

Stuffed Artichoke Recipe

Stuffed Artichoke with meat

Ingredients

5 artichokes
cold water
1tbsp flour
3 tbsp lemon juice
1tsp salt
1 cup ground meat
1 tbsp Al Wadi Al Akhdar butter
1 small onion, minced
2 tbsp pine nuts
1 tbsp minced parsley
2 tbsp tomato sauce
¼ tsp each black pepper, allspice, hot red pepper
salt to taste
200g/half a can Al Wadi Al Akhdar chopped tomatoes

Preparation

To prepare the artichokes, trim off all but one-half-inch from the stem ends. Peel off the tough outer leaves and cut off about one-half-inch from the tops. Part the leaves in the center and with a teaspoon scoop out the thistle-like choke and pink leaves. To keep the artichokes from darkening, drop them into a pan of cold water to which you have added one tablespoon of flour, three tablespoons lemon juice and one teaspoon of salt.

To prepare the filling, in a skillet sauté the ground meat with the butter and the onion for about 15mn, or until the onion is translucent. Add the pine nuts, parsley, tomato sauce, spices and salt.

Stuff the artichokes with the meat mixture. Arrange them in an ovenproof casserole. Add the tomatoes. Sprinkle lightly with salt. Bake at 350 degrees about 45mn. During baking, baste several times the juices from the pan. Serve hot, decorating with minced parsley and fresh dill. 

Recipes related to Stuffed Artichoke:

Stuffed grilled Colored peppers | Zucchini Stuffed with Lamb | Stuffed Samka Hara with Coriander PestoStuffed Potato with Tomato Sauce | Whole lamb stuffed with chickpeas and eggs | Stuffed Grape Leaves

Addthis social buttons

LinkWithin

Related Posts Plugin for WordPress, Blogger...