Chicken in Tomato and Lemon Sauce

Chicken in Tomato and Lemon Sauce 

How to make Chicken in Tomato and Lemon Sauce.

Cuisine: Arabian Gulf - Levant
Serves: 5 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     15 minutes
Cooking time :     35 minutes

Ingredients

2 tablespoons vegetable oil

1 kg chicken, pieces

2 medium onions, coarsely chopped

2 cloves garlic, chopped

½ teaspoon ground turmeric

½ teaspoon chili pepper

½ teaspoon ground black pepper

½ teaspoon ground cinnamon

½ teaspoon ground cardamom

3 medium tomatoes or 450 g, finely chopped

1 tablespoon tomato paste

1½ cups water or 375 ml

lemon juice, one small piece only

2 cubes MAGGI® Chicken Bouillon

Preparation

Heat oil in a large saucepan, and brown chicken on all sides, remove and set aside.

Add onions and cook over medium heat for 5-7 minutes or until onion is golden brown.

Add garlic and spices and stir for 1-2 minutes.

Add tomatoes, tomato paste, water, lemon juice and MAGGI® Chicken Bouillon cubes. Bring to boil and simmer for 3-4 minutes.

Return chicken pieces to the pan, cover and cook over low heat for 30 minutes or until chicken is tender.

Serve with cooked rice.

Nutritional Information:

Energy :     529.00 Kcal
Protein :     39.00 g
Carbohydrate :     12.00 g
Fats :     35.00 g 

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Lamb and apricot tagine recipe

Photo: Lamb and apricot tagine recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lamb and apricot tagine recipe. Enjoy the  Middle Eastern Cuisine and learn how to make Lamb and apricot tagine.

This tantalising tagine is full of beautiful Moroccan flavours.

Ingredients (serves 4)

1/4 cup plain flour
8 (180g each) lamb forequarter chops, trimmed
2 tablespoons olive oil
1 brown onion, chopped
2 garlic cloves, crushed
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground ginger
1 long red chilli, thinly sliced
400g can crushed tomatoes
3/4 cup dried apricots, chopped
2 tablespoons honey
2 small zucchini, thickly sliced
1/2 cup chopped fresh coriander leaves
steamed couscous and yoghurt, to serve

Method

Preheat oven to 160°C/140°C fan-forced. Place flour and lamb in a large snap-lock bag. Seal. Shake to coat. Heat half the oil in a large, heavy-based flameproof casserole dish over high heat. Cook lamb, in batches, for 2 to 3 minutes each side or until browned. Transfer to a plate.

Reduce heat to medium. Heat remaining oil. Add onion, garlic, coriander, cumin, ginger and chilli. Cook for 2 minutes or until softened. Return lamb and juices to pan with tomato, apricot, honey and 2 cups cold water. Cover. Bring to the boil.

Transfer to oven. Bake for 1 hour 15 minutes. Remove from oven. Skim fat from surface. Add zucchini. Bake, uncovered, for 30 minutes or until lamb is tender. Stir in coriander. Serve with couscous and yoghurt.

Source
Super Food Ideas - June 2008, Page 61
Recipe by Cathie Lonnie

More Middle Eastern Food Recipes:

Lamb and quince tagine
Chickpea tagine with figs
Fast chicken tagine
Chicken and apricot tajine
Chicken and caramelized onion tagine
Basboosa Recipe

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Lamb and quince tagine recipe

Photo: Lamb and quince tagine recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lamb and quince tagine recipe. Enjoy the  Middle Eastern Cuisine and learn how to make Lamb and quince tagine.

To save time on the day, make this fluffy, fragrant rice ahead - it's the perfect accompaniment for our tender lamb tagine.

Preparation Time 15 minutes
Cooking Time 100 minutes

Ingredients (serves 6)

2 tbs olive oil
1.8kg boneless lamb shoulder, cut into 3cm pieces
1 red onion, halved, thinly sliced
1 tsp cayenne pepper
1 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp ground ginger
100g quince paste
750ml (3 cups) water
750g sweet potato (kumara), peeled, cut into 4cm pieces
60g (1/3 cup) blanched almonds
1/2 cup fresh coriander leaves

Method

Heat a saucepan over medium-high heat. Add oil, lamb and onion. Cook, stirring, for 10 minutes or until lamb starts to brown.

Add cayenne pepper, ground coriander, cinnamon and ginger. Cook, stirring, for 2 minutes or until aromatic. Add quince paste and water. Bring to the boil. Reduce heat to low. Cook, covered, stirring occasionally, for 1 hour or until the lamb is tender.

Add the sweet potato. Cook, stirring occasionally, for 20-25 minutes or until sweet potato is soft and liquid thickens slightly.

Heat a frying pan over medium heat. Add the almonds and cook, stirring often, for 2-3 minutes or until golden.

Sprinkle with the almonds and fresh coriander to serve.

Notes

Make it ahead: Either freeze ahead or prepare to the end of step 3 up to 2 days ahead. Cover. Store in fridge. Continue to the end of step 4 up to 1 day ahead. Store in an airtight container. Reheat, stirring, in a saucepan over medium heat. Continue from step 5 just before serving.

How to freeze the lamb tangine: Prepare lamb to the end of step 3. Store in an airtight container. Label, date and freeze for up to 3 months. Thaw overnight in the fridge. To reheat, place in a saucepan over medium heat. Stir until heated through. Continue from step 4.

Source
Good Taste - May 2009, Page 75
Recipe by Michelle Noerianto

More Middle Eastern Food Recipes:

Chickpea tagine with figs
Fast chicken tagine
Chicken and apricot tajine
Chicken and caramelized onion tagine
Basboosa Recipe
Bulghour with broccolis

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Chickpea tagine with figs recipe

Chickpea tagine with figs recipe

Chickpea tagine with figs recipe. Warm up with this vegetarian chickpea tagine with figs.

Ingredients (serves 4)

2 tbs olive oil
1 onion, chopped
2 garlic cloves, finely chopped
2 tsp Moroccan spice mix (see note)
2 x 400g cans chickpeas, rinsed, drained
400g can chopped tomatoes
2 cups (500ml) salt-reduced vegetable stock
2 zucchini, chopped
175g green beans, trimmed, halved
1/2 cup (100g) chopped dried figs
2 cups (400g) couscous
2 tbs chopped coriander leaves
1 tbs harissa (optional) (see note)

Method

Heat oil in a saucepan over medium heat. Add onion, garlic, spice mix and some salt and pepper, and cook, stirring, for 5 minutes until soft. Stir in chickpeas, tomato and stock. Bring to the boil, then cover, reduce heat to low and simmer for 10 minutes. Add the zucchini, beans and figs and cook for a further 5-8 minutes until the vegetables are tender.

Meanwhile, place the couscous in a large heatproof bowl and pour over 2 cups (500ml) boiling water. Cover the bowl with a clean tea towel. Set aside for 5 minutes, then fluff up with a fork.

Divide couscous and vegetable tagine among plates, garnish with coriander then serve with harissa, if desired.

Notes

Moroccan spice is from supermarkets. Harissa is a North African chilli paste, from delis and gourmet food shops.

Source
delicious. - July 2009, Page 138
Recipe by Louise Pickford

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Felafel and tabouli wraps recipe

Felafel and tabouli wraps recipe

Felafel and tabouli wraps recipe.  For a healthy weeknight meal, you can rely on these Middle Eastern wraps with felafel, hummus and tabouli.

Ingredients (serves 4)

200g packet felafel mix (see note)
vegetable oil, for shallow-frying
4 sheets lavash bread or mountain bread
1/3 cup hommus dip
Tabouli
1/4 cup burghul (cracked wheat)
1 cup flat-leaf parsley leaves, chopped
1/4 cup mint leaves, chopped
1 tomato, chopped
1/2 small white onion, finely chopped
2 teaspoons olive oil
1/2 lemon, juiced

Method

Make tabouli: Place burghul in a small bowl. Cover with cold water. Stand for 15 minutes. Drain. Use the back of a large metal spoon to press out excess water. Transfer burghul to a large bowl. Add parsley, mint, tomato, onion, olive oil and 2 tablespoons lemon juice. Mix until well combined. Season with salt and pepper.

Meanwhile, make felafel following packet directions. Shape mixture into 16 balls. Pour enough vegetable oil into a non-stick frying pan to cover base. Heat over medium heat until hot. Cook felafel, in batches, turning often, for 4 minutes or until lightly golden all over and heated through. Drain on paper towel.

Spread each lavash with 1 tablespoon hommus. Spoon one-quarter of tabouli along 1 short end of 1 sheet lavash bread. Top with 4 felafel. Season with salt and pepper. Roll up firmly. Repeat with remaining lavash, hommus, tabouli and felafel. Serve.

Notes

Felafel mix is available from the health food section of your supermarket. Shortcut: You can buy tabouli from the deli section of the supermarket, but it's cheaper to make yourself.

Source
Super Food Ideas - November 2006, Page 60
Recipe by Emma Braz
 

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Lebanese rice with mince recipe

Photo: Lebanese rice with mince recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lebanese rice with mince Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Lebanese rice with mince.

Recipe facts:
Takes: 30 mins to prepare and 45 mins to cook
Makes: 5

Ingredients

225g (8oz) short grain rice
60g (2½oz) rice noodles broken into small pieces
50g (1½oz) butter
100g pine nuts
200ml water
500g (1lb 1oz) minced lamb
2tsp ground cumin
2tsp ground coriander
dash of Worcestershire sauce
lamb stock cube
2 sprigs fresh coriander
2 cloves garlic crushed
1 onion finely diced
salt
pepper
150ml natural yogurt

Directions: 

In a heavy based frying pan sweat the onion and garlic. Add the lamb mince and cook until it browns. Add the cumin and ground coriander. Add a dash of Worcester sauce and season with salt and pepper.

Add a little stock (made with a stock cube) and cook over a high heat until mince is cooked through.

Fry the rice noodles in the melted butter add the rice and fry for 1 minute. Add the water and cook for approximately 20 minutes (until the water has been absorbed and rice is tender. (Add a little more boiling water if necessary).

Roughly chop the coriander and add to the yogurt. Toast the pine nuts in a dry pan for a minute and remove from the heat. When cooked, turn the rice into a serving dish, top with the cooked mince and drizzle over the yogurt and chopped coriander and sprinkle with the toasted pine nuts.

Serve immediately.

Tip
To give your dish an extra kick of spice you can add ½ tablespoon of dried red chilies. 

From TESCO realfood  

More Middle Eastern Food Recipes:

Lamb kebabs with couscous and mint-yoghurt sauce
Chicken kebabs with lemon and coriander couscous
Paprika lamb kebab wraps
Home-style doner kebab
Lebanese kibbeh burgers
Chicken or Lamb Patty

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Griddled wholemeal pitta with homemade hummus recipe

Photo: Griddled wholemeal pitta with homemade hummus recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Griddled wholemeal pitta with homemade hummus Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Griddled wholemeal pitta with homemade hummus. 

Recipe facts:
Takes: 5 mins to prepare and 5 mins to cook
Serves: 4

Ingredients 

410g can chickpeas, drained
1 clove garlic, chopped
100g tahini (puréed sesame seeds)
50ml cold pressed rapeseed oil
squeeze lemon juice
8 wholemeal pitta breads

Directions: 

Place the chickpeas, garlic and tahini in a food processor and blend. Gradually blend in the oil, lemon juice and 75ml water to give a smooth paste. Season to taste.

Griddle the pitta breads for 1-2 minutes each side until golden and toasted. Serve with the hummus.

Cook’s tip

Cut the griddled pittas into strips and serve with vegetable crudités for a buffet.

*Recipe supplied by Wholegrain Goodness, which promotes the nutritional value of wholegrain foods and the use of wholegrains in meals beyond breakfast. 

From TESCO realfood 

More Middle Eastern Food Recipes: 

Cumin pancake with hummus 
Hummus Pitas With Feta-Olive Salsa 
Roasted Red Pepper Hummus
Roast beetroot hummus
Hummus Pit-zas
Red Pepper Hummus with Toasted Pita Triangles    

Save and share Griddled wholemeal pitta with homemade hummus recipe

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Cumin pancake with hummus recipe

Photo: Cumin pancake with hummus recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Cumin pancake with hummus Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Lebanese platter.

Recipe facts:
Takes: 20 mins to prepare and 30 mins to cook
Serves: 4

Ingredients

For the cumin pancake
50g plain flour
1 small egg
150ml 2% milk
1tbsp cumin seeds, lightly crushed
25ml sunflower oil
For the hummus
200g canned chickpeas, drained
50g tahini
juice of ½ lemon
2 cloves garlic, minced
1tsp ground cumin
20ml extra-virgin olive oil
salt
pepper
pinch of paprika, to garnish

Directions:

Prepare the hummus by combining the chickpeas, saving 1 tbsp for the garnish, with the tahini, lemon juice, garlic, ground cumin, extra-virgin olive oil and seasoning. Pulse until smooth then adjust the seasoning if necessary. Scrape into a serving bowl, cover and chill.

Prepare the pancake batter by sifting the flour with a pinch of salt into a mixing bowl. Add the egg and half of the milk and whisk, starting slowly, until you have a smooth, thick batter. Whisk in the rest of the milk until you have the right consistency.

Fold the cumin seeds into the batter. Add teaspoons of the sunflower oil to a small frying pan and heat over a medium heat. Fry the pancake batter, 2-3 tablespoons per pancake, making sure you tilt the pan to coat the surface as soon as you have added the batter.

Keep the cooked pancakes warm on a plate lined with aluminium foil that is big enough to wrap over the pancakes and cover them loosely.

When ready to serve, lay the pancakes back in a dry, clean frying pan set over a low heat. Cook until they are golden brown and blistered on one side.

Remove the hummus from the fridge and garnish with the whole chickpeas and a pinch of paprika. Cut the pancakes into triangles and serve alongside the hummus.
From TESCO realfood  

More Middle Eastern Food Recipes: 

Hummus Pitas With Feta-Olive Salsa 
Roasted Red Pepper Hummus
Roast beetroot hummus
Hummus Pit-zas
Red Pepper Hummus with Toasted Pita Triangles
Hummus

Save and share Cumin pancake with hummus recipe 

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Lebanese platter recipe

Photo: Lebanese platter recipe

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

Ingredients (serves 8)
 
4 Lebanese bread rounds
1 cup plain Greek-style yoghurt
1 teaspoon ground cumin
Lamb kofta
800g lean lamb mince
1 large brown onion, finely chopped
2 teaspoons ground cumin
1 teaspoon ground allspice
1/3 cup finely chopped fresh flat-leaf parsley leaves
1 egg
3/4 cup dried breadcrumbs
olive oil cooking spray
Tabouli
2 large tomatoes, finely chopped
1/2 cup burghul (cracked wheat)
1/4 cup lemon juice
4 cups chopped fresh flat-leaf parsley leaves
1 cup chopped fresh mint leaves
1 small red onion, finely chopped
1/4 cup olive oil

Method

Make tabouli: Place tomato, burghul and lemon juice in a bowl. Stand for 30 minutes or until burghul has softened. Add parsley, mint, onion and oil. Toss to combine.

Meanwhile, make lamb kofta balls: Place lamb, onion, cumin, allspice, parsley, egg and breadcrumbs in a bowl. Using hands, roll tablespoons of mixture into balls. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook kofta in batches, turning, for 5 to 7 minutes, or until cooked through.

Cook bread on barbecue for 2 minutes each side or until heated through. Tear into large pieces. Combine yoghurt and cumin in a bowl. Place bread and yoghurt mixture on a platter with kofta. Serve with tabouli.

Notes

Tip: You could serve baba ganoush, tahini dip or hommus with the bread instead of the yoghurt.

Source
Super Food Ideas - February 2009, Page 80
Recipe by Claire Brookman

More Middle Eastern Food Recipes:

Lamb kebabs with couscous and mint-yoghurt sauce
Chicken kebabs with lemon and coriander couscous
Paprika lamb kebab wraps
Home-style doner kebab
Lebanese kibbeh burgers
Chicken or Lamb Patty 

Save and share Lebanese platter recipe

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Lamb kebabs with couscous and mint-yoghurt sauce recipe

Photo: Lamb kebabs with couscous and mint-yoghurt sauce recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lamb kebabs with couscous and mint-yoghurt sauce Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Lamb kebabs with couscous and mint-yoghurt sauce .

Preparation Time 720 minutes
Cooking Time 10 minutes

Equipment

You'll need 12 wooden skewers soaked in water for one hour. 

Ingredients (serves 6)

8 (about 800g) lamb fillets, trimmed, cut into 2cm pieces
80ml (1/3 cup) lemon juice
3 garlic cloves, crushed
2 tsp dried mint leaves
60ml (1/4 cup) olive oil
250g thick Greek yoghurt
5 tbs chopped fresh mint
2 cups couscous
400ml stock or water
40g butter
2 tsp ras el-hanout* (a blend of powdered spices)
1 tbs cumin seeds
1 tbs sesame seeds
1 tbs sea salt
Mint leaves, torn, to serve 

Method

Place the lamb fillets, lemon juice, two-thirds of the garlic, dried mint and two tablespoons of the oil in a bowl. Cover and set aside to marinate overnight.

Place the yoghurt, remaining garlic and two tablespoons of fresh mint in a bowl. Set aside.

Place the couscous and remaining olive oil in a bowl. Bring the stock or water to the boil, then pour over the couscous. Add the butter, cover and set aside for 10 minutes. Stir with a fork to separate the grains, then stir through the ras el hanout and remaining fresh mint. Set aside.

Thread the lamb onto skewers, discarding the marinade. Preheat a barbecue or chargrill to high.

Add the lamb skewers and cook for three minutes each side. Set aside for five minutes to rest.

Place the cumin and sesame seeds in a frying pan over medium heat and dry-fry until light golden and fragrant. Combine with the sea salt.

Serve the lamb kebabs with the couscous. Drizzle with the yoghurt, and scatter over the mint leaves and seasoned salt.

Notes
Begin this recipe the day before. * Available from Middle Eastern stores and spice stores.

Source
delicious. - January 2003, Page 228
Recipe by Valli Little
 
More Middle Eastern Food Recipes:

Chicken kebabs with lemon and coriander couscous
Paprika lamb kebab wraps
Home-style doner kebab
Lebanese kibbeh burgers
Chicken or Lamb Patty
DIY kofta burgers

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Middle Eastern Chicken Kabobs Recipe

Photo: Middle Eastern Chicken Kabobs Recipe

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

Servings: Makes 6 servings.
Prep Time: 25 mins
Total Time: 1 hr 33 mins  

Ingredients 

1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1/4 cup plain low-fat yogurt
1 tablespoon lemon juice
1 teaspoon dry mustard
1 teaspoon ground cinnamon
1 teaspoon curry powder
1/2 teaspoon  salt
1/4 to 1/2 teaspoon crushed red pepper
1 large red sweet pepper, cut into 1-inch pieces (1 cup)
1 medium yellow summer squash, halved lengthwise and cut into 1/2-inch-thick slices
Soft pita breads, warmed (optional)
Tomato Relish (optional) 

Directions 

1. Place chicken in a resealable plastic bag set in a bowl. In a small bowl stir together yogurt, lemon juice, mustard, cinnamon, curry powder, salt, and crushed red pepper. Pour over chicken. Seal bag; turn to coat. Refrigerate for 1 to 4 hours, turning occasionally.
 
2. Preheat broiler. On 6 long metal skewers, thread chicken, sweet pepper, and squash, leaving 1/4 inch between pieces. Broil 4 to 5 inches from heat for 8 to 10 minutes or until chicken is no longer pink, turning once. If desired, serve with pita bread and Tomato Relish. Makes 6 servings.
 
3. Tomato Relish: Combine 2 roma tomatoes, chopped; 1/2 cup grape tomatoes, halved; 1 tablespoon balsamic vinegar; 1 teaspoon snipped fresh oregano; 1 teaspoon snipped fresh thyme; 1 teaspoon honey; and 1 clove garlic, minced. Add salt and ground black pepper to taste. Cover; chill up to 4 hours. 

Nutrition information 

Calories 107, Total Fat 2 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 44 mg, Sodium 254 mg, Carbohydrate 4 g, Total Sugar 2 g, Fiber 1 g, Protein 19 g. Daily Values: Vitamin A 0%, Vitamin C 92%, Calcium 4%, Iron 6%. Percent Daily Values are based on a 2,000 calorie diet  

Source: recipe.com 

More Middle Eastern Food Recipes:  

Grilled chicken with harissa and cumin 
Chicken kebabs with lemon and coriander couscous
Paprika lamb kebab wraps
Home-style doner kebab
Lebanese kibbeh burgers
Chicken or Lamb Patty

Save and share Middle Eastern Chicken Kabobs Recipe

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Middle Eastern Lamb Stew Recipe

Photo: Middle Eastern Lamb Stew Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Middle Eastern Lamb Stew recipe. Enjoy quick & easy Middle Eastern food and learn how to make Middle Eastern Lamb Stew.  

Servings: 8 servings, about 1 cup each
Prep Time: 40 mins
Total Time: 4 hrs 15 mins

Ingredients

1 1/2 pounds boneless lamb stew meat, (shoulder cut) or 2 1/2 pounds lamb shoulder chops, deboned, trimmed and cut into 1-inch chunks
1 tablespoon olive oil, or canola oil
4 teaspoons ground cumin
1 tablespoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
Freshly ground pepper, to taste
1 large or 2 medium onions, chopped
1 28-ounce can diced tomatoes
3/4 cup
reduced-sodium chicken broth
4 cloves garlic, minced
1 15- or 19-ounce can chickpeas, rinsed
6 ounces baby spinach 

Directions 

1. Place lamb in a 4-quart or larger slow cooker. Mix oil, cumin, coriander, cayenne, salt and pepper in a small bowl. Coat the lamb with the spice paste and toss to coat well. Top with onion.
 
2. Bring tomatoes, broth and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the lamb and onion. Cover and cook until the lamb is very tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low.
 

3. Skim or blot any visible fat from the surface of the stew. Mash 1/2 cup chickpeas with a fork in a small bowl. Stir the mashed and whole chickpeas into the stew, along with spinach. Cover and cook on high until the spinach is wilted, about 5 minutes. 

Tip: 

MAKE AHEAD TIP: Prepare the stew, omitting the spinach, cover and refrigerate for up to 2 days or freeze for up to 4 months. Add spinach after the stew is reheated. | Prep ahead: Trim lamb and coat with spice mixture. Chop onions. Combine broth, tomatoes and garlic. Refrigerate in separate covered containers for up to 1 day. 

Nutrition information 

Calories 319, Total Fat 15 g, Saturated Fat 5 g, Monounsaturated Fat 6 g, Cholesterol 92 mg, Sodium 494 mg, Carbohydrate 15 g, Fiber 5 g, Protein 30 g, Potassium 238 mg. Daily Values: Vitamin A 25%, Vitamin C 30%, Iron 20%. Exchanges: Starch 0.5,Vegetable 1,Lean Meat 3. Percent Daily Values are based on a 2,000 calorie diet 

Source: recipe.com  

More Middle Eastern Food Recipes:

Authentic Moroccan Lamb Tagine
Lebanese fruit salad
Grilled chicken with harissa and cumin
Chicken kebabs with lemon and coriander couscous
Paprika lamb kebab wraps
Home-style doner kebab 

Save and share Middle Eastern Lamb Stew Recipe

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Meat Kibbeh Akras Recipe - How to Make Meat Kibbeh Akras

Photo: Meat Kibbeh Akras Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Meat Kibbeh Akras recipe. Enjoy quick & easy Middle Eastern food and learn how to make Meat Kibbeh Akras.   

Serves: 12 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     30 minutes
Cooking time :     20 minutes

Ingredients

1¾ cups burghul or 350 g, fine

500 g lean minced beef

1 small onion or 100 g, chopped

1 tablespoon fresh mint, chopped

1 teaspoon salt

¼ teaspoon ground black pepper

½ teaspoon ground cinnamon

1 teaspoon ground cumin

for the stuffing:

2 tablespoons vegetable oil

2 medium onions or 250 g, chopped

½ kg minced lamb

2 cubes MAGGI® Chicken Bouillon, crumbled

½ teaspoon seven spices

3 tablespoons pine seeds, toasted

1 teaspoon dried mint

1 tablespoon pomegranate molasses

2 cups vegetable oil or 440 g, for deep frying

Preparation

Wash burghul and drain then cover and set it aside for 1 hour.

Combine in a mixing bowl the prepared burghul, minced beef, onion, mint, salt and spices. Mince the ingredients 3 times using the meat electric mincer (add some cold water to have soft dough if needed). Cover and set in the fridge.

Heat oil in a pan, add onion and cook until tender. Add the minced lamb and stir until cooked and brown in color. Add the crumbled MAGGI® Chicken Bouillon cubes, Arabic seven spices, pine seeds, dried mint and pomegranate molasses and stir to combine well.

With wet hands, take medium sized pieces of the kibbeh dough mixture, form each portion into an oval shape, making a space in the center by pushing your finger through from one end.

Stuff with some cooked lamb mixture, close by pressing firmly.

Fry the kibbeh in hot deep oil until golden brown.

Serve hot with green salad and fresh yogurt.

Nutritional Information

Energy :     409.00 Kcal
Protein :     19.00 g
Carbohydrate :     27.00 g
Fats :     25.00 g 

More Middle Eastern Food Recipes:

Roast beetroot hummus
Hummus Pit-zas
Lamb kofta with fattoush
Chicken kofta
Middle Eastern Roast Lamb with Tahini Sauce
Stuffed Baby Zucchini and Vine Leaves with Lamb Chops

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Stuffed Baby Zucchini with Tomato Sauce Recipe - How to Make Stuffed Baby Zucchini with Tomato Sauce

Photo: Stuffed Baby Zucchini with Tomato Sauce Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Stuffed Baby Zucchini with Tomato Sauce recipe. Enjoy quick & easy Middle Eastern food and learn how to make Stuffed Baby Zucchini with Tomato Sauce.

Serves: 6 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     25 minutes
Cooking time :     1 hour, 20 minutes

Ingredients 

1½ kg baby zucchini

2 tablespoons ghee

1 medium onion or 150 g, finely chopped

350 g minced lamb

½ teaspoon ground cinnamon

½ teaspoon ground black pepper

¾ cup egyptian rice or 150 g, washed and drained

1 medium tomato or 150 g, finely chopped

2 cups water or 500 ml

3 cloves garlic, crushed

2 tablespoons tomato paste

2 cubes MAGGI® Chicken Bouillon

Preparation 

Hallow the zucchini, wash well and set aside.

Heat ghee in a large saucepan then add onion, meat, spices and sauté while stirring for 3-4 minutes. Remove from heat. Stir in rice and tomato.

Stuff the zucchini with the meat and rice mixture and arrange in a large casserole. Place 2 plates on top of the zucchini to press them down.

Combine water, garlic, tomato paste and MAGGI® Chicken Bouillon cubes in a sauce pan, bring to boil then pour over the zucchini in the casserole.

Cover and simmer over low heat for 1 hour or until zucchini and rice are cooked.

Nutritional Information

Energy :     352.00 Kcal
Protein :     15.00 g
Carbohydrate :     34.00 g
Fats :     18.00 g 

By Nestle Family

More Middle Eastern Food Recipes:

Lamb Stuffed Cabbage Rolls
Fast chicken tagine
Chicken and apricot tajine
Chicken and caramelized onion tagine
Basboosa Recipe
Bulghour with broccolis 

Save and share Stuffed Baby Zucchini with Tomato Sauce Recipe

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Lamb Stuffed Cabbage Rolls Recipe

Photo: Lamb Stuffed Cabbage Rolls Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lamb Stuffed Cabbage Rolls recipe. Enjoy quick & easy Middle Eastern food and learn how to make Lamb Stuffed Cabbage Rolls. 
 
Serves: 6 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     25 minutes
Cooking time :     1 hour

Ingredients 

25 leaves white cabbage

1 cup rice or 200 g, soaked for 30 minutes and drained

300 g minced lamb

2 cloves garlic, crushed

1 teaspoon ground allspice

¼ teaspoon ground cinnamon

1 teaspoon dried mint

2 tablespoons butter

10 cloves garlic, extra

2 cubes MAGGI® Chicken Bouillon

2 cups water or 500 ml

2 tablespoons lemon juice

Preparation 

Blanch cabbage leaves in boiling water for 5-6 minutes or until soft and pliable.

Combine rice, meat, garlic, spices, mint and butter in a bowl.

Place a heaping tablespoon of the filling on a leaf lengthwise, fold the outside edges towards center and roll.

Arrange cabbage rolls in a casserole dish or medium pot, insert garlic cloves at interval between rolls.

Dissolve MAGGI® Chicken Bouillon cubes with water, add lemon juice and pour over the rolls. Add enough water just above the rolls.

Cover and cook over low heat for about 1 hour, or until rice is cooked.

Nutritional Information:

Energy :     335.00 Kcal
Protein :     13.00 g
Carbohydrate :     37.00 g
Fats :     16.00 g 

By Nestle Family

More Middle Eastern Food Recipes:

Fast chicken tagine
Chicken and apricot tajine
Chicken and caramelized onion tagine
Basboosa Recipe
Bulghour with broccolis
Lebanese Grilled Garlic Chicken 

Save and share Lamb Stuffed Cabbage Rolls Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Read More..