Monday, May 25, 2015

Spicy Moroccan dippers recipe

Spicy Moroccan dippers

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

To Prep 0:20
To Cook 0:10
INGREDIENTS 6
DIFFICULTY EASY
MAKES 48
 

Ingredients

1 teaspoon Moroccan seasoning
1 teaspoon dried chilli flakes
1 teaspoon sesame seeds
1 sheet frozen ready-rolled puff pastry
10g butter, melted
beetroot dip, to serve

Method

Step 1
Preheat oven to 200°C/180°C fan-forced. Combine seasoning, chilli and sesame seeds in a bowl. Brush pastry sheet with butter. Sprinkle with mixture. Cut sheet in half. Cut each half into 1cm-wide strips. Twist strips. Place on trays lined with baking paper. Bake for 10 minutes or until golden and puffed. Serve with dip.

Notes

Frozen pastry should be partially thawed before using.

Nutrition

Energy 64kJ
Fat saturated 0.50g
Fat Total 1.00g
Carbohydrate sugars g
Carbohydrate Total 1.30g
Dietary Fibre 0.10g
Protein 0.20g
Cholesterol 1.00mg
Sodium 30.00mg

Super Food Ideas - April 2009 , Page 60
Recipe by Kim Coverdale

Photography by Steve Brown

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Friday, May 22, 2015

Lemony Chicken Breast recipe

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

Ingredients:

For the Chicken

1/4 cup lemon juice
2 tablespoons olive oil, plus more for cooking
3 garlic cloves, minced
2 tablespoons chopped fresh dill
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 boneless and skinless chicken breasts

For the Salad

2 tablespoons lemon juice
3 tablespoons olive oil
1/2 teaspoon Dijon mustard
1/2 to 1 teaspoon of honey, depending on how sour lemon is
1 teaspoon chopped fresh dill
2 medium tomatoes, chopped
1 cup (113 grams) diced hothouse or seedless cucumber
4 ounces (113 grams) feta cheese, diced
Salt and freshly ground black pepper

Preparation:

For Chicken
  1. Combine lemon juice, olive oil, garlic, dill, salt and pepper in a small bowl. Use the back of a small spoon to press garlic and dill into other ingredients. (This releases more flavor from the dill and garlic). Add marinade to a resealable plastic bag or small rimmed dish then add chicken. Marinate 20 to 30 minutes at room temperature or up to 2 hours in the refrigerator.
  2. Brush extra garlic from chicken and pat dry.
  3. Heat 1 to 2 tablespoons of olive oil in a medium frying pan (with lid) over medium-high heat. As soon as the oil is hot and looks shimmery, add chicken. Cook 2 to 3 minutes until golden.
  4. Flip, reduce heat to low then cover with lid. Cook 10 to 15 minutes or until an instant read thermometer reads 165 degrees F (74C) when inserted into the thickest part of the breast.
  5. Transfer chicken to a plate then cover loosely with aluminum foil. Rest 5 to 10 minutes then serve with salad.

For Salad
  1. Whisk lemon juice, olive oil, mustard, honey and dill in a medium bowl then add tomatoes, cucumber and feta cheese.
  2. Toss gently, season to taste then refrigerate at least 20 minutes and up to a day.

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Monday, May 18, 2015

Beirut lamb pizza recipe - How to make Beirut lamb pizza

lamb pizza

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Beirut lamb pizza (mrouzia) Recipe. Enjoy delicious Moroccan food and learn how to make Beirut lamb pizza.  

This is comfort food at its finest: Lebanese street food prepared using traditional techniques with modern dude-food flair. You’ll need a mincer for this recipe. In a pinch, buy minced lamb and blend the remaining ingredients in a food processor until smooth, then mix together.

Makes 9
Preparation 50min
Cooking 20min
Skill level Mid

By
Shane Delia
Ingredients

250 g Kewpie mayonnaise (see note)
1 preserved lemon, finely chopped
vegetable oil, to deep-fry
300 g frozen French fries
2 tbsp pickled chillies, chopped
20 mint sprigs, torn
20 coriander sprigs, torn

Dough

20 g dry yeast
400 ml lukewarm water
1 tbsp olive oil 625 g baker’s flour (see note)
10 g salt

Lahem arjine (lamb filling)

500 g boneless lamb shoulder
500 g tomatoes, quartered, seeds removed
3 garlic cloves
1 bird’s eye chilli
2 tsp salt
1 tbsp red Aleppo pepper
1 tbsp sun-dried capsicum paste
1 tsp sweet paprika

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

Proving time 20 minutes

To prepare the dough, combine the yeast, water and olive oil in a bowl and stir to dissolve.

Combine the flour and salt in the bowl of a stand mixer fitted with a dough hook. Set the mixer to slow then gradually add the water mixture to the flour. Once the dough begins to come together, increase the speed to medium and mix for 5–8 minutes or until smooth. Cut the dough into 120 g balls and place on a floured tray. Cover and allow to prove in a warm place for about 20–30 minutes or until doubled in size.

To make the lahem arjine, combine all the ingredients in a bowl and mix well to combine. Push the mixture through the finest disk of a mincer. Cover and refrigerate until required.

Combine the mayonnaise and preserved lemon and transfer to a squeeze bottle. Refrigerate until required.

Preheat the oven and a pizza stone to 220°C.

On a lightly floured work surface, flatten the balls with your hands. Using a rolling pin, roll each ball out to a 20 cm round, about 2 mm thick. When you can almost see through the dough, it’s a good thickness. Working with one pizza at a time, spread with enough lahem arjine to just cover the base. The topping should be thin, flat and as even as possible. Slide the pizza directly onto the stone and cook for 5–7 minutes or until the base is crisp and golden around the edges.

Meanwhile, heat the oil in a deep fryer or deep saucepan to 180°C. Add the fries to the oil and deep-fry for 4–5 minutes or until golden. Drain on paper towel.

To assemble, drizzle each pizza generously with mayonnaise. Top with a small handful of fries and some pickled chillies, then scatter with the herbs. Roll carefully to enclose. Serve immediately.

Note
• Kewpie is a brand of Japanese mayonnaise available from some supermarkets and some Asian grocery stores.

• Baker’s flour has a higher content of protein than standard white flour, making it perfect for making bread and pizza dough.

From sbs.com.au

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Sunday, May 17, 2015

Lamb tagine with stewed apricots and prunes (mrouzia) recipe

Lamb tagine

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb tagine with stewed apricots and prunes (mrouzia) Recipe. Enjoy delicious Moroccan food and learn how to make Lamb tagine with stewed apricots and prunes (mrouzia).  

A Moroccan staple, ‘tagine’ refers to both the dish and the vessel in which it is cooked. This recipe makes use of the classic sweet/savoury combination with stewed prunes and apricots to offset the unctuous lamb.

Serves 4
Preparation 15min
Cooking 2hr 10min
Skill level Mid

By
Hassan M'souli


Ingredients

1 tbsp ras el hanout (see Note)
1 tsp saffron threads
1 tsp ghee
125 ml (½ cup) olive oil
6 x 225 g lamb neck chops
4 onions, halved, thinly sliced
100 g (⅔ cup) raisins, soaked in a bowl of cold water for 2 minutes, drained
1 tbsp honey
2 tbsp caster sugar
1 tsp ground cinnamon
roasted blanched almonds and toasted white sesame seeds, to serve

Stewed apricots and prunes

200 g (1⅓) dried apricots
200 g prunes, pitted
125 ml (½ cup) orange juice

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

Marinating time 10 minutes

Combine ras el hanout, saffron threads, ghee, oil and 1 teaspoon of salt in a large bowl. Add lamb, mix to coat and set aside to marinate for 10 minutes.

Heat a large saucepan over medium-high heat. Add lamb and cook, turning, for 4 minutes or until browned all over. Cover lamb with 1 litre (4 cups) water and simmer over low heat, covered, for 1½ hours or until lamb is tender.

Meanwhile, to make stewed fruit, combine all ingredients in a saucepan with 180 ml (¾ cup) water over low heat and bring to a simmer. Cover and cook for 12 minutes or until fruit is plump. Set aside until needed.

Remove lamb from pan and set aside. Add onion to same pan and cook for 5 minutes or until it starts to soften. Reduce heat to low, add raisins and cook for 15 minutes. Add honey and sugar and cook for 5 minutes or until sauce is reduced by one-third. Return lamb to pan and cook for a further 10 minutes or until tender and warmed through. Stir through cinnamon and remove from heat.

To serve, transfer lamb to a large serving plate, cover with sauce, spoon over stewed fruit and sprinkle almonds and sesame seeds on top.

Note
• Ras el hanout is a Moroccan blend of spices from specialist food shops.

Photography Tom Donald.

As seen in Feast magazine, October 2014, Issue 36.
 

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Chicken wishbone wings recipe

Chicken wishbone wings

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken wishbone wings Recipe. Enjoy delicious Moroccan food and learn how to make Chicken wishbone wings.  

This recipe for chicken wings is a favourite with chef Hassan M’Souli. He says their great taste comes from the balance of spices in the marinade. These wings work well as an entrée.

Serves 4
Preparation 30min
Cooking 30min
Skill level Easy

By
Hassan M’Souli

Ingredients

1 cup tomato sauce
2 onions, diced
4 garlic cloves, crushed
1 tbsp English mustard
1 tbsp fresh thyme, chopped
1 tbsp chilli powder
2 tbsp tandoori paste
2 tsp fresh ginger, grated
½ tsp saffron threads
2 tbsp Worcestershire sauce
1 tbsp lemon juice
pinch of salt
12 chicken wings, cut at the joints, keep wing tips for another use
1 cup natural yoghurt, plus extra to serve
½ cup (125 ml) coconut milk
150 g blue cheese

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

Marinating time 20 minutes

Chilling time overnight

In a shallow dish, mix the tomato sauce, onion, garlic, mustard, thyme, chilli powder, tandoori paste, ginger, saffron threads, Worcestershire sauce, lemon juice and salt together. Coat the chicken wings in the marinade and marinate for 20 minutes. Stir the yoghurt through the marinade, cover and refrigerate overnight.

Preheat the oven to 180ºC.  Remove the chicken from the marinade and arrange in a single layer on a baking paper-lined oven tray. Roast for 40-45 minutes until golden brown.

To make the dipping sauce, place the marinade into a frying pan and bring to the boil. Add the coconut milk and blue cheese. Stir over low heat until the blue cheese melts.

To serve, place the dipping sauce into a bowl and dollop the extra yoghurt in the centre and serve with the chicken wings.

Photography by Alan Benson. Styling by Michelle Noerianto.


From sbs.com.au

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Tuesday, May 12, 2015

Chicken wings with coriander, garlic and lemon (jawaneh) recipe

jawaneh

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken wings with coriander, garlic and lemon (jawaneh) Recipe. Enjoy delicious Middle Eastern food and learn how to make Chicken wings with coriander, garlic and lemon (jawaneh).

Chicken, lemon and garlic is a classic Lebanese flavour combination. Also packed with fragrant coriander, these chicken wings with their caramelised, sticky skin are impossible to resist.

Serves 4
Preparation 10min
Cooking 50min
Skill level Easy

By
Norma Dakhoul

Ingredients

1 kg chicken wings, wing tips removed
2 tbsp olive oil

Coriander, garlic and lemon sauce

¼ cup finely chopped coriander leaves
5 large garlic cloves, crushed
60 ml (¼ cup) extra virgin olive oil
2 tbsp lemon juice

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

Serves 4 as part of a mezza spread

Preheat oven to 200°C. Arrange wings in a single layer on an oven tray, drizzle over oil and scatter with 1½ tsp salt. Roast for 45 minutes or until crispy and golden.

Just before wings are ready, make the sauce. Heat a large frying pan over low heat, add coriander, garlic and oil, and cook, stirring, for 1 minute. Add lemon juice and remove from heat. Remove wings from oven, add to frying pan and toss until completely coated in sauce, then serve.

Photography Mark Roper

As seen in Feast magazine, November 2013, Issue 26. For more recipes and articles, pick up a copy of this month's Feast magazine.

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Monday, May 11, 2015

Doughnuts in saffron and cardamom syrup (lgeimat) recipe

Doughnuts in saffron and cardamom syrup

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Doughnuts in saffron and cardamom syrup (lgeimat) Recipe. Enjoy delicious Middle Eastern desserts and learn how to make Doughnuts in saffron and cardamom syrup (lgeimat).

Lgeimat are small fritters, or doughnuts, coated in saffron-infused syrup. They are a popular Emirati dessert, especially during Ramadan.

Makes 15
Preparation 20min
Cooking 35min
Skill level Mid

By
Anantara Resorts
Ingredients

300 g (2 cups) plain flour
1 tbsp caster sugar
1 tbsp baking powder
140 g (½ cup) Greek-style yoghurt
1 egg, lightly beaten
vegetable oil, to deep-fry

Saffron and cardamom syrup

440 g (2 cups) caster sugar
2 tsp saffron threads
2 cardamom pods
1 cinnamon quill
1 tsp lemon juice, plus lemon zest, to serve

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

Cooling time 5 minutes
Standing time 10 minutes

To make syrup, place sugar, 250 ml water, saffron, cardamom and cinnamon in a saucepan over medium-high heat. Cook, stirring to dissolve sugar, for 10 minutes or until thickened. Remove from heat, allow to cool, then stir in lemon juice. Set aside.

Meanwhile, sift flour, sugar, baking powder and ½ tsp salt into a bowl. In a separate bowl, whisk yoghurt, egg and 125 ml water. Add to dry ingredients and mix to form a dough. Set aside for 10 minutes.

Fill a large saucepan or deep-fryer one-third full with vegetable oil and heat over medium heat to 170°C (or until a cube of bread turns golden in 15 seconds). Divide dough into 15 balls, about 1 tablespoonful each. Working in batches, place in oil and fry for 8 minutes or until golden and cooked through. Drain on paper towel. Pour syrup into a large tray, add doughnuts and coat completely in syrup. Top with lemon zest.

Photography Chris Chen. Styling Vivien Walsh. Food preparation Phoebe Wood.

As seen in Feast magazine, September 2014, Issue 35.


More from the Lebanese Recipes Kitchen:

Awamat | Meghli | Delicious Date Cake | Walnut, date & honey cake | Christmas cake pops | Turmeric and aniseed cake (sfouf)

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