Friday, September 2, 2016

Lemony Hummus with Basil Dressing Recipe

Lemony Hummus with Basil Dressing
Lemony Hummus with Basil Dressing

Chef: Plavaneeta Borah
Recipe Servings : 4
Recipe Cook Time : 20 minutes

A perfect summer dip, the flavours of lemon and basil come together to make this recipe light and refreshing.


2 cups chickpeas, boiled
4-5 garlic cloves
1 tsp sesame seeds
1 Tbsp curd
1 tsp cumin powder
2 Tbsp lemon juice
Salt to taste
A bunch of basil leaves
½ cup olive oil, plus extra for topping
Salt to taste


1. In a pan, roast the sesame seeds until aromatic. Allow to cool and then ground into a powder.

2. In a food processor or blender, mix chickpeas and garlic, and pulse until smooth. You can add a little water, if you find the mixture a little dry.

3. Add the sesame powder, curd, cumin powder and salt, and blend again until smooth.

4. Transfer to a bowl, and add the lemon juice. Mix well and check seasoning.

5. In a blender, pulse the basil leaves and olive oil till well mixed.

6. Top it on the prepared hummus, along with a sprinkling of red chilli powder and fresh basil leaves. Serve with pita breads.


Sunday, August 28, 2016

Lebanese Lentils, Rice and Caramelized Onions (Mujadara) Recipe

Lebanese Lentils, Rice and Caramelized Onions (Mujadara)
Lebanese Lentils, Rice and Caramelized Onions (Mujadara)

Recipe courtesy of Aarti Sequeira

SHOW: Aarti Party
EPISODE: Humble But Hearty

Total Time: 1 hr 25 min
Prep: 5 min
Cook: 1 hr 20 min

Yield: 6 servings

Level: Easy


1 cup brown or green lentils (not lentils du Puy), sorted for debris and rinsed
1/2 cup extra-virgin olive oil
1 teaspoon cumin seeds
1/2 teaspoon cracked black peppercorns
3 medium red onions, thinly sliced
Kosher salt
3/4 cup basmati rice
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 (1-inch) cinnamon stick
2 tablespoons pine nuts, optional
Squeeze of fresh lemon juice
Greek yogurt, for serving, optional
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Throw the lentils into a medium saucepan. Fill with enough cold water to cover the lentils by about an inch. Bring it to a boil over medium-high heat, then turn down to a simmer and cook until the lentils are tender but not mushy, about 20 minutes. Drain and set aside.

Meanwhile, as the lentils cook, grab a large skillet. Pop it over medium-high heat and add the oil. Allow the oil to warm for a minute, then drop in the cumin seeds and cracked peppercorns and cook, shaking the pan once in a while until the cumin seeds darken a touch, about 1 minute.

Add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. This will take about 15 minutes. Splash the onions with a little water if they stick to the bottom of the pan. You'll know they're done both by their deep chestnut color and by the slight crispiness developing on some of the onions.

Using a slotted spoon or spatula, remove about half of the onions to a paper towel-lined plate; these are for garnish later. Sprinkle in the ground cumin, cayenne and then add the cinnamon stick; saute about 1 minute.

Add the rice and cook, stirring often (but gently so you don't break the rice!) until some rice grains start to brown. Quickly, add the cooked lentils, 3 cups of water and 1 1/2 teaspoons of salt; bring to a boil. Turn the heat down to low so that the pan is at a simmer, cover and cook 30 minutes. The water should be completely evaporated and rice should be tender. (If there's still too much water in the bottom, put the lid back on and cook for another 5 minutes.)

Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes.

Meanwhile, toast the pine nuts, if using, in a small skillet over medium-low heat, shaking often, about 5 minutes.

Taste the rice for seasoning. Serve with the reserved caramelized onions, toasted pine nuts, if using, and a little squeeze of lemon juice. I also like to serve this with some dollops of Greek yogurt.

Recipe courtesy of Aarti Sequeira

Thursday, August 25, 2016

Moroccan lamb pastillas recipe

Pastilla is a pie. Moroccan, or Moorish in origin (everything Moorish is so moreish! Excuse the pathetic pun), meat-filled, filo, brik or werqa pastry covered and flavoured sweet and salty – heaven in taste. Quite different to a stodgy steak and kidney pie, eh? Not, of course, that there’s anything wrong with a steak and kidney, when you’re in need of a bit of stodge.

The pastilla should classically be baked as a round large pie, then sliced into wedges. Very often though you see recipes for or get served individual pastillas, rolled and shaped like cigars. Easier, I guess. And you get more pastry.

Great way to use leftover roast. Chicken, beef or pork can be happily eaten cold the following day, lamb – not as much, especially fattier cuts like shoulder. So unless you’re very dedicated and want to mince the leftovers, season and stuff into dumplings or ravioli, this is the way to go.

Lamb, chicken, pork, game, duck – anything goes. I wouldn’t cook the meat specially for the pastillas though, unless to make them is your heart’s desire and you don’t have leftover meat.

Recipe borrowed heavily from Matty, who borrowed from Jamie Oliver. Matty’s website is nicer.


Makes 4 pastillas, to serve 2 people
50g couscous
50ml boiling water
a drizzle of olive oil, for frying
2 cloves of garlic, peeled and chopped
1 tsp ground turmeric
1 tsp ground cinnamon
1 small onion, finely chopped
130-150g leftover cooked lamb, shredded finely
30g feta cheese
30g sultanas
salt and pepper
4 sheets of filo pastry
olive oil or melted butter, for brushing
For the topping:
flaked almonds
sesame seeds
1 tsp icing sugar mixed with ½ tsp ground cinnamon
For the dip:
4 tbsp. Greek yoghurt
1 tbsp. rose harissa
a drizzle of olive oil


Pour the boiling water over the couscous, cover with cling film and leave for 10 minutes. In the meantime, heat up the olive oil in a pan large enough to fit the onion, garlic and the lamb. Add the spices and garlic and cook gently until it only just starts to sizzle and swirl. Add the onion and cook for 10-15 minutes until soft. Add the lamb and cook for another 5 minutes, stirring frequently.

Preheat the oven to 190C/375F/gas 5. Line a baking sheet or tray with parchment.

Transfer the lamb mixture to a large bowl, or use the pan you cooked it in, if large enough. Crumble in the feta cheese, add the couscous fluffed up with a fork, the sultanas and season very well with salt and pepper.

Place a sheet of filo on a wooden board, keep the other sheets rolled up and covered with a tea towel, it dries out at the speed of light. Brush the pastry sheet with olive oil or butter (the latter makes it more crispy). Place a quarter of the filling alongside the shorter, bottom edge which should be closest to you (turn the board around if it isn’t). Roll it up a third way up, fold the sides over the filling and continue rolling up like a cigar. Place the pastille, seam side down, on the prepared tray and cover with another tea towel while you roll up the remaining ones.

When ready to bake, brush the pastillas on the tray with more oil or butter, sprinkle with almond flakes and sesame, and sieve the cinnamon icing sugar over each one.

Bake for 25-30 minutes until crispy and golden. In the meantime prepare the dip: place the yoghurt in a small bowl, drizzle with olive oil and spoon the harissa into the middle. Swirl into a ripple with a small spoon, without mixing it through.

Serve with green or Greek salad, also delishhh cold.


Crispy Moroccan Lamb Rolls Recipe

Crispy Moroccan Lamb Rolls
Crispy Moroccan Lamb Rolls

Lamb is my choice as for this Crispy Moroccan Lamb Rolls as it delivers on flavour and is more authentic for a moroccan dish. The spice of the harissa in the sauce and the sweetness of the icing sugar and cinnamon create the perfect flavour combination that you’re going to love!

By Beth Hinds


100g couscous
2 onions
4 cloves of garlic
olive oil
1tsp ground turmeric
1/2 tsp cumin seeds
250g lamb mince
70g feta cheese a bowl and cover with boiling water.4 large sheets of filo pastry
1tbsp flaked almonds
1tsp icing sugar
1/2 tsp ground cinnamon
4 tbsp fat free natural yoghurt
1 tbsp harissa

  1. Put the couscous in a bowl and cover with boiling water. Leave for 10 minutes with a plate on top.
  2. Peel and finely chop the onions and garlic and place in a pan with the olive oil, turmeric and cumin. Fry for 15 minutes, stirring occasionally.
  3. Fry the lamb and add to the onion and spices. Stir in the couscous and crumble in the feta cheese. Season with salt and pepper.
  4. Preheat the oven to 180C/350F.
  5. Working quickly, lay out the pastry sheets and brush with oil. Divide the mixture into 4 equal parts and place on the short edge of the filo pastry sheet and roll up carefully, folding in the edges.
  6. Place the rolls on a non stick tray. Brush with oil and cover with the flaked almonds, icing sugar and cinnamon. Bake for 25 minutes until the rolls are crisp and golden.
  7. For a delicious side sauce, stir together the harissa and yoghurt to serve with the lamb filo rolls. Enjoy!

Almost-Spit-Roasted Moroccan Lamb Recipe

Almost-Spit-Roasted Moroccan Lamb
Almost-Spit-Roasted Moroccan Lamb

David Tanis | Yield 8 to 10 servings | Time 5 to 6 hours

For special occasions in Morocco, a whole lamb is turned on a spit over coals for hours, until the exterior is browned and crisp, with tender juicy meat within. Paula Wolfert, the great American authority on Moroccan food, gives this slow-roasting method for achieving similar delicious results in a home oven. Ask your butcher for front quarter of lamb (also called a half bone-on chuck). It is comprised of the neck, shoulder, front shank, and some ribs, all in one piece. Alternatively, ask for 2 large bone-in shoulder roasts. The lamb emerges succulent and fragrant, thanks to careful basting with butter and spices. Serve it with warm chick peas, cumin-flavored salt and a dab of spicy harissa.


1 front quarter of lamb, about 10 to 12 pounds, or two 5- to 6-pound bone-in lamb-shoulder roasts
6 ounces unsalted butter, softened
2 teaspoons cumin seeds, lightly toasted and finely ground
2 teaspoons coriander seeds, lightly toasted and finely ground
2 teaspoons paprika
½ teaspoon pimentón
6 garlic cloves, smashed to a paste with a little salt

  1. Trim lamb of extraneous fat, but leave a thin layer of fat covering the meat (or ask your butcher to do this). Use a sharp paring knife to cut slits all over the lamb. Lightly salt meat on both sides and place in a large roasting pan. Mix together butter, cumin, coriander, paprika, pimentón and garlic. Smear butter mixture over surface of meat. Allow meat to come to room temperature. Heat oven to 450 degrees.
  2. Roast lamb, uncovered, for 30 minutes, until it shows signs of beginning to brown. Reduce heat to 350 degrees. Continue roasting for 3 to 4 hours, basting generously every 15 minutes or so with buttery pan juices, until meat is soft and tender enough to pull away easily from bones and skin is crisp. If surface seems to be browning too quickly, tent loosely with foil and reduce heat slightly. In this case, remove foil, baste lamb and allow skin to crisp before removing from oven.
  3. Transfer lamb to a large platter or cutting board and serve piping hot. Encourage guests to tear pieces of lamb with fingers; alternatively, carve meat from bones and chop into rough pieces. Serve with cumin-flavored salt, harissa and warm chickpeas if desired.

Middle Eastern Meat Loaf Recipe

 Middle Eastern Meat Loaf
 Middle Eastern Meat Loaf

Marialisa Calta | Yield 6 to 8 servings | Time 1 hour 15 minutes


For the meatloaf

1 pound lean ground beef
1 pound ground lamb
2 eggs
1 cup milk
½ cup rolled oats
½ cup chopped parsley
1 cup onion, minced
½ cup green pepper, minced
Juice of 1/2 lemon
Grated zest of 1/2 orange
1 cup pine nuts
1 cup raisins
1 teaspoon ground allspice
1 teaspoon dried thyme
1 ½ teaspoons salt
1 teaspoon black pepper
2 cloves garlic, minced
3 tablespoons Worcestershire sauce
2 tablespoons melted butter


2 tablespoons butter
1 cup finely chopped onions
½ cup finely chopped green pepper
1 bay leaf
1 clove garlic, minced
Juice of 1 lemon
½ cup raisins
1 teaspoon dried thyme
1 teaspoon ground allspice
4 cups canned tomatoes, with their juice
2 tablespoons tomato paste
3 tablespoons chopped parsley


For the meatloaf
  1. Preheat oven to 425 degrees.
  2. In a bowl, thoroughly combine the ground beef and the lamb. In a separate bowl, beat the eggs. Stir in the milk and oats. Pour into the meats. Mix thoroughly.
  3. Add all other ingredients except melted butter. Mix well.
  4. Shape mixture into an oval loaf and place in a roasting pan. Drizzle with melted butter and bake for 1 hour. Serve with sauce.
For the sauce
  1. In a skillet, heat the butter. Add the onions, green pepper and bay leaf and saute until onion is translucent and limp, about 5 to 10 minutes.
  2. Add the remaining ingredients, except tomato paste and parsley, breaking the tomatoes into small pieces as you add them. Simmer for 30 minutes, or until sauce begins to thicken.
  3. Add the tomato paste and stir well. Cook 15 minutes. Add the parsley, stir well. Serve over Middle Eastern Meat Loaf.
Nutritional Information

Nutritional analysis per serving (6 servings)
819 calories; 52 grams fat; 18 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 10 grams polyunsaturated fat; 54 grams carbohydrates; 8 grams dietary fiber; 33 grams sugars; 38 grams protein; 190 milligrams cholesterol; 1037 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


Layered Muhallabia with Coconut Milk and Mango Recipe

Layered Muhallabia with Coconut Milk and Mango
Layered Muhallabia with Coconut Milk and Mango

Mai Fouad, founder of “Mai Kitchen” created for us an untraditional recipe for the famous tradition muhallabia dessert. It is an easy and delicious pudding, with mouth watering layers of mango and coconut milk muhallabia. It gives you the chance to introduce fresh fruits to your family!

Preparation Time: 10 minutes approximately
Cooking Time: 20 minutes approximately
Serves: 8 persons

All you need

For Coconut Milk Muhallabia:

2 cups milk prepared from al alali Full Cream Milk Powder
2 cups coconut milk
1/2 cup sugar
4 tbsps al alali Corn Flour
1 tsp al alali Vanilla Powder
1 tbsp water

For Mango Muhallabia:

4 ripened mango
1 tbsp al alali Corn Flour
1 tbsp sugar
1 tsp warm water

For Garnishing:

1/2 cup coconut desiccated
Ground pistachio


Coconut Milk Muhallabia:
  • Add sugar to milk prepared from al alali Full Cream Milk Powder, then heat with coconut milk on low heat. Stir constantly
  • Dissolve al alali Corn Flour in 1 tbsp cold water, then add to milk. Add al alali Vanilla Powder, and cook on low heat while stirring constantly until mixture becomes thick, set aside
  • In serving glasses, pour mixture putting up-to middle of the glass. Refrigerate to cool
Mango Muhallabia:
  • Peel mango and cut it into small pieces, add sugar and mango juice, then mash with a fork
  • Heat mango mixture. Dissolve al alali Corn Flour in 1 tbsp cold water, then add to mango with constant stirring, until mixture becomes thick. Set aside
  • Place mango muhallabia on top of the prepared coconut muhallabia, refrigerate until layers set
  • Roast coconut on low heat for 3 minutes or until golden color, then garnish muhallabia together with pistachio
  • Serve and enjoy!
Source: alalali


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