Moroccan-spiced lamb triangles recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan-spiced lamb triangles Recipe. Enjoy tasty Moroccan recipes and learn how to make Moroccan-spiced lamb triangles.



Preparation Time 20 minutes

Cooking Time 30 minutes

Makes 20



Ingredients



1 tbs olive oil

1 small brown onion, halved, finely chopped

1 garlic clove, crushed

1 1/2 tbs Middle Eastern spice (harissa) mix (McCormick brand)

250g lamb mince

50g (1/4 cup) finely chopped dried dates

40g (1/4 cup) toasted slivered almonds (Ducks brand)

70g (1/4 cup) natural yoghurt

1/4 cup coarsely chopped fresh coriander

Salt & freshly ground black pepper

20 sheets filo pastry

80g butter, melted

1 tbs caraway seeds



Method



1. Heat the oil in a large frying pan over medium-high heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the spice mix and cook, stirring, for 2 minutes or until fragrant. Add the lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until golden brown. Remove from heat. Add the dates, almonds, yoghurt and coriander, and stir to combine. Taste and season with salt and pepper. Set aside for 15 minutes to cool.



2. Place the filo sheets on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 filo sheet with melted butter and fold lengthways into 3 to make a 5cm-wide strip of pastry. Place 1 tbs of the mince mixture on the narrow edge closest to you. Use your fingers to hold the mince in place and fold the bottom right-hand corner over diagonally to cover filling. Continue folding on the diagonal until the end of the pastry strip is reached and a triangle forms. Place on a baking tray. Repeat, with the remaining pastry, melted butter and filling, to make another 19 triangles.



3. Preheat oven to 180°C. Brush triangles with any remaining melted butter and sprinkle with caraway seeds. Bake in preheated oven for 15 minutes or until triangles are heated through and pastry is golden brown. Remove from oven.



4. Arrange triangles on a large serving platter and serve immediately.



Source

Good Taste - December 2004, Page 170

Recipe by Sarah Hobbs




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Moroccan lamb with carrot mash recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan lamb with carrot mash Recipe. Enjoy tasty Moroccan food recipes and learn how to make Moroccan lamb with carrot mash.



Ingredients (serves 4)



1 tbs tomato paste

1/2-1 tbs harissa paste* (depending how hot you like it)

5 tbs (100ml) olive oil

2 garlic cloves

2-3 (4-cutlet) lamb racks

6 large carrots, peeled, roughly chopped

1 tbs honey

1 tbs lemon juice

2 tbs chopped flat-leaf parsley

1 tsp cumin seeds

1 cup (250ml) beef stock

Steamed green beans, to serve



Method



1. Combine pastes with 2 tablespoons olive oil and 1 crushed garlic clove. Place lamb racks in a dish and brush with marinade. Set aside for 10 minutes.



2. Meanwhile, place the carrots in a saucepan of salted water, bring to the boil, then reduce heat to medium and simmer until tender. Drain and mash. Add the honey, lemon juice, parsley, cumin seeds, 2 tablespoons of the remaining olive oil and salt and pepper, then beat well until mixture is smooth. Cover and set aside in a warm place.



3. Preheat the oven to 220°C.



4. Heat remaining oil in an ovenproof frypan, add the lamb racks (reserving any marinade remaining in the pan) - laying them meat-side down - and cook for 1-2 minutes. Transfer the pan to the oven and roast for 10 minutes. Remove and set racks aside in a warm place to rest.



5. Return the frypan to medium heat (watch the handle, it will be hot), add any remaining marinade and the stock, and bring to the boil, stirring, until sauce is reduced by half.



6. Divide the carrot mash between serving plates, add 2-3 lamb cutlets to each plate and drizzle with the sauce. Serve with the steamed green beans.



Notes

Available from gourmet food stores.



Source

delicious. - July 2003, Page 82

Recipe by Valli Little






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Macaroni Pasta with Béchamel Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Macaroni Pasta with Béchamel Recipe. Enjoy tasty Middle Eastern recipes and learn how to make Macaroni Pasta with Béchamel.



Preparation time :     25 minutes

Cooking time :     45 minutes



Ingredients - Serves 6



2½ cups macaroni pasta or 375 g

2 tablespoons vegetable oil

1 large onion or 200 g, diced

300 g minced beef

½ teaspoon salt

¼ teaspoon ground black pepper

5 cups milk or 1250 ml

1 sachet MAGGI® Béchamel Mix

1 cup mozzarella cheese or 100 g, grated



Preparation



Cook the macaroni pasta according to packaging instructions preferably “al-dente”. Drain and cool under cold water then set aside.



Heat the oil in a sauce pan and sauté onions for 2 minutes then add the minced meat and fry for 5 minutes or until the beef becomes brown in color. Season with salt and black pepper, stir and set aside.



Add milk and MAGGI® Béchamel Mix to a large saucepan. Bring to boil with constant stirring then simmer for 2-3 minutes or until the sauce thickens.



Pour 2/3 quantity of the béchamel sauce into the cooked macaroni in a mixing bowl and mix to combine the sauce and the pasta well. Arrange half the quantity of pasta mixture over the bottom of an oven dish.



Arrange the prepared meat mixture over the pasta in the same oven dish then top with the rest of pasta mixture.



Spoon the rest of the béchamel sauce over the pasta and top with Mozzarella cheese.



Bake in a 190°C preheated oven for 15-20 minutes or until top becomes golden in color.



Cooking tips :     You can use any other kind of pasta.



Nutritional Information



Cooking tips :     You can use any other kind of pasta.

Preparation time :     25 minutes

Cooking time :     45 minutes

Fats :     24.00 g

Protein :     34.00 g

Carbohydrate :     69.00 g

Energy :     615.00 Kcal





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Chicken Cheese Rolls with Mustard and Mint Sauce Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken Cheese Rolls with Mustard and Mint Sauce Recipe. Enjoy tasty Middle Eastern recipes and learn how to make Chicken Cheese Rolls with Mustard and Mint Sauce.



Preparation time : 35 minutes

Cooking time : 40 minutes

Serves 5 persons 



Ingredients



2 medium red bell pepper or 300 g, seeded and cut into halves

8 small skinned chicken breasts or 600 g, sliced

150 g low fat halloumi, cut into fingers shape

1 tablespoon dried oregano

2 tablespoons olive oil

1 small onion or 75 g, chopped

2 tablespoons plain flour

1 tablespoon mustard

1 medium tomato or 150 g, peeled and chopped

2 cubes MAGGI® Chicken Less Salt Bouillon

2½ cups water or 625 ml

¼ teaspoon ground black pepper

1½ tablespoons fresh mint, finely chopped



Preparation



Place a saucepan on heat with some water. Bring to boil then add the bell pepper and simmer for 3 minutes. Cool and drain then peel the skin and set them aside.



Place chicken slices between 2 sheets of waxed paper and pound with a mallet to uniform thin thickness.



Place slice of red bell pepper on the chicken fillet (cut the bell pepper to fit the chicken slice) then the cheese and sprinkle with some oregano. Roll up and secure with toothpick.



Warm the olive oil in a large non-stick saucepan, add the chicken rolls and cook from all sides until it’s brown in color. Remove chicken and set them aside.



In the same saucepan; Add the onion and stir for 2 minutes then add the flour and stir for another 2 minutes. Add the mustard, tomato, MAGGI® Chicken Less Salt Bouillon cubes, water and black pepper and stir to boil, simmer for 10 minutes with occasional stirring.



Blend the sauce using an electric hand blender then strain and place in a clean saucepan.



Remove toothpicks from the chicken. Add the chicken into the sauce and simmer for 8 minutes or until chicken is completely cooked. Add the chopped mint and simmer for 2 minutes, stir and serve.



Serving tips :     Serve this dish with steamed French beans. 



Nutritional Information:



Fats :     17.00 g

Protein :     34.00 g

Carbohydrate :     13.00 g

Energy :     343.00 Kcal

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Middle Eastern White Beans Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Middle Eastern White Beans Recipe. Enjoy tasty Middle Eastern recipes and learn how to make Middle Eastern White Beans.



For a nutritious and wholesome meal, yet not lacking in flavour, look no further. You would probably not find this dish in a Middle Eastern restaurant. It is the type of everyday dish served to the family. White kidney beans are slowly cooked in a tomato based sauce. Serve it over plain white rice.



Cook Time: 6 Hrs

Ready In: 6 Hrs



Ingredients



1 1/2 cups dried white kidney beans, soaked overnight

3 tablespoons tomato paste

1 tablespoon red pimento sauce

3 cloves garlic, chopped

3 medium onions, chopped

1 tablespoon lemon juice

1 teaspoon ground cumin

2 tablespoons olive oil

salt and pepper to taste

1 (14.5 ounce) can beef broth



Directions



1. In a slow cooker combine the beans, tomato paste, pimento sauce, garlic, onions, cumin, lemon juice, olive oil, salt and pepper. Mix until the beans are coated. Pour in beef broth, and top off with enough water to completely cover the beans.



2. Cover, and cook on High for 6 hours, or until the beans are tender and the liquid is thickened. It should not be soupy.



Notes



Variation

To make on the stove top, follow step one, but place in a large pot on the stove. Simmer over medium heat for about 1 hour, or until thickened.



Nutritional Information



Amount Per Serving  Calories: 229 | Total Fat: 5.3g | Cholesterol: 0mg 




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Beef, date & honey tagine with almonds recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Beef, date & honey tagine with almonds Recipe. Enjoy tasty Moroccan recipes and learn how to make Beef, date & honey tagine with almonds.



Preparation Time 10 minutes

Cooking Time 140 minutes



Ingredients (serves 8)



85g (1/2 cup) whole blanched almonds

2 tbs olive oil

2 (about 1.5kg) beef rump steaks, cut into 2cm pieces

2 brown onions, halved, thickly sliced

2 garlic cloves, crushed

1/2 tsp saffron threads

2 x 7cm cinnamon sticks

2 tsp ground cumin

2 tsp ground ginger

375ml (1 1/2 cups) beef stock

375ml (1 1/2 cups) water

150g (1 cup) fresh dates, halved lengthways, pitted

2 tbs honey

Fresh coriander leaves, to serve



Method



1. Preheat oven to 180°C. Place almonds on a baking tray and bake for 6-8 minutes or until toasted. Set aside for 5 minutes to cool. Reduce oven to 150°C.



2. Meanwhile, heat half the oil in a large flameproof casserole dish over high heat. Add one-quarter of the beef and cook for 2-3 minutes or until browned all over. Transfer to a heatproof bowl. Repeat, in 3 more batches, with the remaining beef and half the remaining oil, reheating pan between batches.



3. Heat the remaining oil in a frying pan over medium heat. Add onion and garlic and cook for 5 minutes or until onion is soft. Add the saffron, cinnamon, cumin and ginger and cook for 2 minutes or until aromatic. Add the beef, stock and water. Bring to the boil. Remove from heat. Bake, covered, in oven for 2 hours or until beef is tender. Remove from oven and add the dates and honey. Cover and set aside for 10 minutes or until cooled slightly and the dates are soft.



4. Sprinkle the almonds over the beef tagine and top with coriander to serve.



Notes



Make this recipe up to 2 days ahead. Store almonds in an airtight container. Store the tagine in an airtight container in the fridge. To reheat, place in a large saucepan over low heat and cook, covered, stirring occasionally, for 15 minutes or until heated through.



Source

Good Taste - May 2006, Page 44

Recipe by Sarah Hobbs




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Beef kofta with saffron yoghurt recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Beef kofta with saffron yoghurt Recipe. Enjoy quick & easy Middle Eastern food recipes and learn how to make Beef kofta with saffron yoghurt.



Cooking Time 30 minutes



Ingredients (serves 8)



1/2 cup loosely packed fresh continental parsley leaves

1/2 cup loosely packed fresh coriander leaves

1 brown onion, quartered

500g lean beef mince

1 tsp ground coriander

1 tsp ground cumin

1 tsp ground mild paprika

1/2 tsp ground allspice

Salt & freshly ground black pepper

10 saffron threads

1 tbs hot milk

200ml container skim-milk natural yoghurt

2 tbs chopped fresh coriander, extra

2 tsp olive oil



Method



1. Line a large baking tray with foil. Place parsley, fresh coriander and onion in the bowl of a food processor. Process until finely chopped. Add mince, ground coriander, cumin, paprika, allspice and season with salt and pepper. Process until well combined and paste-like.



2. Preheat grill to medium-high. Use your hands to mould a heaped tablespoonful of beef mixture around a wooden skewer into a 7cm pointed-ended sausage. Place on the lined tray. Repeat with remaining beef mixture and skewers. Cover and set aside.



3. Place the saffron and hot milk in a small bowl and set aside. Combine the yoghurt, extra fresh coriander, salt and pepper in a small bowl and set aside.



4. Brush the kofta with a little of the oil and cook under preheated grill, turning carefully once and brushing with the oil, for 5-8 minutes or until browned and just cooked through.



5. Add saffron mixture to yoghurt mixture and mix well. Serve kofta with saffron yoghurt.



Notes

You will need 16 bamboo skewers for this recipe.



Source

Good Taste - March 2002, Page 70

Recipe by Jan Purser



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Chicken kofta recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken kofta Recipe. Enjoy quick & easy Middle Eastern food recipes and learn how to make Chicken kofta. 



Ingredients (serves 6)



750g chicken mince

1 onion, coarsely grated

1 egg, lightly beaten

1 cup (70g) fresh white breadcrumbs

1 long green chilli, seeds removed, finely chopped

1 tsp garam masala

2 tbs chopped coriander leaves, plus extra to garnish

1 tbs freshly grated ginger

1 tbs olive oil

3 tbs korma curry paste

400g can chopped tomatoes

200ml canned coconut milk

200ml chicken stock

2 tsp brown sugar

1 tbs lemon juice

Naan bread, to serve



Method



1. Preheat the oven to 200°C. Line a baking tray with baking paper.



2. Place the chicken mince, onion, egg, breadcrumbs, chilli, garam masala, chopped coriander and half the ginger in a bowl with 1 teaspoon salt. Mix with your hands until well combined. Using damp hands, roll mixture into 30 walnut-sized balls, then place on tray in a single layer. Bake for 15 minutes until light golden.



3. Meanwhile, heat oil in a deep frypan over medium heat. Add curry paste and remaining ginger, then stir for 1 minute until fragrant. Add tomatoes and cook for 2 minutes, then add coconut milk, stock and sugar. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. Add kofta and simmer for 20 minutes until kofta are cooked through and sauce has thickened. Stir in lemon juice to taste.



4. Serve kofta with pilau rice garnished with extra coriander and naan bread.



Source

delicious. - October 2008, Page 75

Recipe by Valli Little





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Baked falafel with roasted eggplant salad recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Baked falafel with roasted eggplant Recipe. Enjoy quick & easy Middle Eastern food recipes and learn how to make Baked falafel with roasted eggplant.

 

Preparation Time 30 minutes

Cooking Time 40 minutes



Ingredients (serves 4)



165g (3/4 cup) dried chickpeas

1 small brown onion, halved, finely chopped

2 garlic cloves, crushed

1/3 cup firmly packed fresh continental parsley leaves

1/3 cup firmly packed fresh coriander leaves

2 tsp finely grated lemon rind

1 tsp fresh lemon juice

1 tsp ground coriander

1 tsp ground cumin

1/2 tsp baking powder

1 large (about 350g) eggplant, ends trimmed, cut into 2.5cm pieces

3 ripe egg tomatoes, each tomato cut into 6 wedges

Olive oil spray

1 bunch rocket, ends trimmed, washed, dried, leaves torn

1 small red onion, halved, thinly sliced

1/4 cup fresh mint leaves

1/4 tsp sumac

130g (1/2 cup) reduced-fat natural yoghurt (Vaalia brand)

Freshly ground black pepper



Method



1. Place the chickpeas in a large bowl and cover with cold water. Set aside overnight to soak. Drain well.



2. Preheat oven to 200°C. Place the chickpeas, brown onion, garlic, parsley, fresh coriander, lemon rind and juice, ground coriander, cumin and baking powder in the bowl of a food processor and process, scraping down the side of the bowl regularly, until smooth. Set aside for 30 minutes to develop flavours.



3. Line 2 baking trays with non-stick baking paper. Place the eggplant and tomato on separate trays. Spray the eggplant and tomato lightly with olive oil spray. Bake in preheated oven for 25 minutes or until golden brown and tender. Remove from oven. Increase oven temperature to 220°C.



4. Line a baking tray with non-stick baking paper. Divide chickpea mixture into 12 equal portions. Roll each portion into a ball and flatten slightly. Place on the prepared tray and lightly spray with olive oil spray. Bake in oven, turning halfway through cooking, for 15 minutes or until light golden brown.



5. Place the rocket, red onion, mint, sumac, roasted eggplant and roasted tomato in a large bowl and gently toss to combine. Divide salad among shallow serving bowls. Top with the baked falafel and a dollop of yoghurt. Season with pepper and serve immediately.



Notes



- Sumac is a tangy, deep-purple spice commonly used in Middle-Eastern cooking. It's available in the spice section of Woolworths supermarkets.



- This is a high fibre dish.



Source

Good Taste - September 2005, Page 112

Recipe by Tracy Rutherford




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