Wednesday, February 22, 2017

Ouzeh Lamb n' Rice Recipe

Ouzeh Lamb n' Rice

The traditional Lebanese Ouzeh is a very popular festive dish that reigns on the meal table and buffets of major events.

Servings 6-8 persons |  Prep Time  30 minutes | Cook Time 1h 35 minutes

Ingredients

750 gr Lamb shoulder cut in big shunks
400 gr Minced Beef lean
2 Onions (medium) sliced
40 gr butter unsalted
1 stick Cinnamon
2 grains Cardamom
1 cube meat stock
2 Bay leaves
100 gr Almonds bleached, and golden fried
100 gr pine nuts golden fried
100 gr pista
3 cups Long rice
Corn oil
Salt & Pepper  

Instructions
  1. Season the Lamb chunks with salt and pepper. Add half the butter (20 g butter) in a stew-pan, and cook in the lamb chunks on medium heat until their color changes.
  2. Add the sliced onions and cook for another 10 min.
  3. Add bay leaves, cinnamon, cardamom and the cube of meat stock. Cover with water, and bring to a boil on high heat.
  4. Cover the pan, lower the heat to medium, and leave it to cook (about 45 minutes) Set the meat aside. Strain the liquid, and reserve it to cook the rice.
  5. In a separate pan, melt the remaining butter (20g) with one tbsp of oil, and fry in the minced meat, seasoning with salt and pepper. Once cooked reserve meat.
  6. Cook together in 6 cups of the broth: the rice and the minced meat for 20 min.
Serving
  1. Pour the rice and meat over a serving plate. Cover with the chunks of Lamb, and sprinkle on the almonds, pine nuts and pistachio.
  2. Serve at once.
Suggestions
  1. Excellent with a rich Fattouch salad. It is also delicious with Laban (plain yogurt) on the side.

Exotic Cod Fish Pilaf Recipe

Exotic Cod Fish Pilaf

Known as the Kabseh Samak, the Cod Fish Pilaf is particularly strong in the aroma of its various spices, which brings an exotic flavor, along with its richly appealing presentation, to your dinner table. Adopted from Easy Lebanese Recipes.

Servings 5 |  Prep Time 5  15 minutes | Cook Time 30-35 minutes

Ingredients

To Cook The Fish

1.5 Kg Cod Fish Fillet as Brown spotted reef cod
1 cup Onion sliced
4 tsp garlic mashed
1/4 cup Tomato Sauce in can
1 tbsp Water

For the Rice

1 Kg Basmati Rice
1.5 tbsp Fish Seasoning Knorr
5 tbsp butter unsalted
2 tbsp Savoury Rice Seasoning Knorr
1.5 tsp Lebanese 7-Spice
6 cups Water

For Serving & Garnishing

1.5 tsp Lemon & Herb Seasoning Knorr
3/4 cup pine nuts roasted
4-5 tbsp Fresh Cilantro chopped (Optional)

Instructions

Cooking the Fish
  1. In a large pan, over medium heat, melt the butter, and cook in the onions and garlic until tender. Mix in the 7-Lebanese spice.
  2. Season the fish fillet with the Fish Seasoning on both sides, and place it on the cooking onions and garlic. Cook each side for about 1 minute or until pinkish white. Remove it with the onion/garlic mixture and set aside.
Cooking the Kabseh
  1. In a separate pan, over medium heat, pour the Tomato sauce, add the Savory Rice Seasoning, stir for a minute then mix in the rice and the water.
  2. Gently place the fish mixture on top of the rice, and bring to a boil over high heat. Cover and leave it to simmer on low heat until well cooked.
  3. NOTE: Cooking time depends on the thickness of the fish fillets you bought. Please adjust the timing accordingly.
Serving
  1. Gently transfer the Fish and rice on a serving platter, using a serving spoon. Sprinkle on the Lemon & Herb Seasoning, followed by the cilantro. Top it all with the roasted pine nuts.

Tuesday, February 21, 2017

Vegan Lentil Kibbeh: Vospove Patties Recipe

Vegan Lentil Kibbeh: Vospove Patties

by Lisa Mardorissian

A dish typical of our Armenian Lebanese Subculture, the Lentil Kibbeh is known as the Vospove Kafta.

It is purely Vegan, very nutritious with Red Lentils, Burghul, fresh Parsley and fried onions. It sparkles the palate with spicy pepper paste, and is mostly consumed with Oriental Salad.* Adopted from Easy Lebanese Recipes.

Servings 6 ppl | Prep Time  25 minutes | Cook Time 30 minutes |  Passive Time  35-40 minutes

Ingredients

2 cups Red Lentil washed
2 Onions (medium) chopped finely
1/2 bouquet Fresh parsley chopped finely
1 1/2 cups Fine Burghul
1 tbsp Pepper paste or chili pepper
1 tbsp Paprika
1 tbsp Cumin
4 1/2 cups Water boiled
1/2 cup Pure Olive Oil for cooking (not virgin)
1 tbsp Salt

To Garnish

Fresh parsley finely chopped
Lettuce shells (small) Optional

Instructions

  1. In a casserole, bring the water to a boil, stir in the lentils, and season with salt. Cover, and lower the heat for the lentils to simmer for about 20 minutes or until they turned into a creamy paste.
  2. Remove the casserole from the heat, and stir in the Burghul, cumin, pepper paste and paprika. Cover and leave it for the ingredients to adhere and the lentils to absorb all the liquid (about 35-40 minutes)
  3. Meanwhile, fry the onions in preheated oil until golden, and chop the parsley.
  4. Add the fried onions and parsley into the lentil casserole and mix all very well with a wooden spoon. Move all the culinary preparation into a salad bowl and leave it to cool at room temperature.
  5. With a tablespoon, and hands dipped in cold water, scoop from the Lentil Kibbeh 1 tbsp at a time and squeeze gently lengthwise. Place them gradually on the serving plate.
Garnish
  1. Decorate with lettuce shells around them, and sprinkle with fresh parsley.
Serving

To be consumed cold with an Oriental salad. (instructions below)

Recipe Notes

ORIENTAL SALAD:

5 medium tomatoes dicedLentil Kibbeh Oriental Salad
5 small-medium cucumbers, diced
1 Green Pepper, Diced
1 medium onion diced
1/2 bunch fresh parsley, chopped
1/4 bunch Fresh mint, chopped
Dressing: Salt, Lemon juice, and Olive Oil

Monday, February 20, 2017

Classic Egyptian Stuffed Eggplant Recipe

Classic Egyptian Stuffed Eggplant

Call it a brinjal, aubergine, eggplant, bitingan rumi (in Arabic) or by any other name, when stuffed with rice (mahshi) and cooked the traditional Egyptian way it makes for a delicious family recipe. Adopted from alalali.

Preparation Time: 35 minutes approximately | Cooking Time: 40 minutes approximately | Serves: 4 persons

All you need

1kg eggplant (white or dark purple-brown)
2 tbsps butter or oil
1 onion, chopped
1kg tomatoes, chopped
1 bunch flat-leaf parsley, chopped
2 cups short-grain rice
1 cube of al alali Chicken Stock dissolved in 1/2 liter hot water
2 tbsps salt
1 tsp al alali Ground Black Pepper
2 tbsps. lemon juice

Directions
  1. Wash eggplant, remove the stem. Use a corer to remove the pulp to create a hole for the rice stuffing. Sprinkle salt, place in cold water immediately to prevent from turning brown
  2. In a pan, add oil or butter. Sauté onions until soft, add tomatoes and parsley , mix, add salt, al alali Ground Black Pepper and sauté for around 5 minutes , add rice and mix
  3. Cook for 2 minutes, set aside to cool
  4. Stuff the eggplant and place in a large pot
  5. Mix remaining tomatoes with prepared al alali Chicken Stock, add to the pot, making sure that the sauce covers most of the eggplants
  6. Cover and cook on medium heat for 30 minutes
  7. Transfer to a deep baking tray or casserole dish, pour the stock over the top
  8. Cover with foil, bake in pre-heated oven at 130°C (266 °F)
  9. Bake for around 30 minutes, or until the eggplant is tender and the rice is cooked
  10. Drizzle some lemon juice. Serve and enjoy!

Sharkaseya with Chicken Recipe

Sharkaseya with Chicken

Whip up this delicious Turkish dish and surprise your friends with your culinary skills! Adopted from alalali.
 
Preparation Time: 5 minutes approximately | Cooking Time: 25 minutes approximately | Serves: 6 persons

All you need

For chicken:
 
1/2 large chicken
1 medium onion
2 cardamoms
1 bay leaf
3 cups water
salt to taste
1 pinch alalali Ground Black pepper

For Sauce:

2 slices white toast, crust removed
1 cup chicken broth
1 tsp. dried coriander
1/2 cup walnuts (peeled)
1/2 cup cold water

Directions
  1. In a pot, add water, onion, salt, al alali Ground Black Pepper, cardamom and bay leaf, bring to a boil. Add the chicken and simmer for 20-30 minutes.
  2. Remove chicken and keep warm. Strain the broth and set aside the clear broth
  3. Soak bread in cold water for 15 minutes
  4. Grind walnuts in the food processor until finely ground.
  5. Squeeze excess water out of bread, add to the walnuts, add coriander, mix in the food processor until smooth paste
  6. Add the chicken broth and walnut/bread paste in a sauce pan, cook on medium heat until sauce thickens
  7. De-bone the chicken and cut into 4 parts.
  8. Arrange the chicken over cooked white rice, pour sauce over chicken. Keep some of the sauce aside.
  9. Serve hot and enjoy!

Osmalieh - Kunafa With Cream Recipe

Osmalieh - Kunafa With Cream

Kunafa is an Arabic dish, prepared for the month of Ramadan. Try our recipe for a tremendous taste of Kunafa With Cream "Osmalieh"! Adopted from alalali.

Preparation Time: 40-60 minutes approximately | Cooking Time: 30 minutes approximately | Serves: 8 persons

All you need

4 cup fresh cream (cooking cream)
6 tbsps. al alali Corn Starch
2 tbsps. al alali Icing Sugar
1 tbsp. rose water

For sugar syrup:
 
2 1/4 cup al alali Arabic Dessert Syrup
Orange Blossom flavor

For kunafa - othmanliya:
 
1/2 kg packed kunafa
250 g butter, melted
Ground pistachio for garnish

Directions

The cream
  1. Put fresh cream in a saucepan and boil until simmer. Add al alali Icing Sugar, stir continuously until mixture becomes thick, set aside, add rose water and stir, then leave aside
The kunafa:
  1. Preheat oven at 190°C (375°F)
  2. In a large bowl gently loosen kunafa dough, mix very well with melted butter
  3. In a baking pan, grease the sides and bottom with butter
  4. Take half of the dough mixed with butter and place in pan. Using both hands, press down the dough until the bottom of the pan is fully covered
  5. Pour the cream mixture and spread over evenly, cover with the remaining half of the dough using both hands
  6. Bake for 30- 35 minutes, or until the kunafa surface is golden color from both sides. Set aside
  7. Pour al alali Arabic Dessert Syrup Orange Blossom Flavor on top evenly
  8. Set aside for 10 minutes to cool, garnish with Ground pistachio
  9. Serve and enjoy!

Vegan Stuffed Veggies in Tomato Sauce Recipe

Vegan Stuffed Veggies in Tomato Sauce

You might have figured out by now how much we enjoy stuffed food in the Lebanese Cuisine. I can name a long list of our dishes that require stuffing. Grape Leaves and Cabbage are not the only one.

Stuffed Zucchini, for example, comes in the form of various dishes, be it cooked in Yogurt or in Tomato Sauce or in the Lemony Sauce of Stuffed Grape Leaves.

And they are all yummy!

This dish today is culturally known us Mehshi Qate’h, which translation is mainly an indicative insinuation of meatless dish for Lent.

In a clearer way, it pretty much nicknames the culinary preparation of various vegetables stuffed with Vegan filling.

Basically and traditionally, it is composed of Zucchinis, Eggplants and Green Pepper, in their smallest sizes. The stuffing is a mixture of rice, tomato, onion, and parsley, seasoned with dry mint, white pepper, salt & pepper, and fragrantly enhanced with lemon juice and olive oil. Adopted from Easy Lebanese Recipes.

Servings 5
Prep Time 30 minutes
Cook Time 1h 5 minutes

Ingredients

Veggies to Stuff

1 Kg Eggplant very small; halved
1 Kg Green Zucchini very small; halved
2 Green pepper (small) halved

For the Stuffing

1/2 cup Rice washed and sieved
400 gr Tomatoes in can cut small
2 Onions (medium)
1 bunch Fresh parsley Chopped finely
1 tsp Pepper
1/2 tsp dry mint
1/2 tsp White Pepper
1/2 tsp Salt
1/2 cup Lemon juice
1 tsp olive oil
200 gr Tomatoe sauce

Instructions
  1. Mix well all the stuffing ingredients.Stuff 3/4 of each vegetable with the mixture. Arrange them in a deep stew pan.
  2. In a small bowl, pour the liquid of the mixture through a sieve, and mix it with the tomato sauce.
  3. Pour the tomato sauce over the stuffed veggie to saturation. Add water if necessary. Place the casserole over high heat, with a heavy plate over the vegetables to hold them still.
  4. NOTE: I usually use a dessert plate and hold it still with a half cup of water on its top center.
  5. Bring to a boil then lower the heat and leave it to simmer for 1h.
Serving
  1. Serve hot at once, or leave it to cool well then serve.
  2. If you are receiving guests, remove carefully each veggie and place it one by one on a deep serving plate, preferably a glass one. Use your creativity to arrange them in an appealing way.
  3. For instance, have the stuffed green peppers on both sides of the plate, the eggplants in the center and the zucchini surrounding these.

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