Chicken Kofta Curry Recipe

Enjoy Lebanese food Recipes - try the Chicken Kofta Curry Recipe. Tasty main dish goes well with Steamed Rice.

Prepration Time 5 Minutes
Cooking Time 20 Minutes
Difficulty Level Easy
Servings 8

Ingredients

For the Koftas
Minced Chicken - 500 gms/1 lb
Egg -1
Coriander/Dhaniya powder - 1 tsp
Garam Masala powder - 0.5 tsp
Black pepper powder - a pinch
Turmeric powder - 2 pinches
Ginger-Garlic paste - 0.5 tsp
Salt and Chilly powder - to taste
Juice of lime/lemon - 3 tbs

For the curry
Red onion - 1 large
Tomatoes - 2 medium
Green chillies - 2
Cashewnuts - 7-8
Shahjeera/Caraway seeds - 2 pinches
Fenugreek leaves - 2 tbs
Milk - 1 cup
Cream (optional) - 0.25 cups
Butter (optional) - 1 tbs
Garam Masala powder - 0.25 tsp
Salt and Chilly powder - to taste
Cilantro/Coriander - to garnish.
How to make Chicken Kofta Curry

To make the Kofta Balls
Combine egg, coriander powder, garam masala powder,black pepper powder,turmeric powder, ginger-garlic paste,salt and chilly powder and juice of lime with the minced chicken and make small balls.

Heat 1 cup oil in a wok and deep-fry the chicken malls. Drain excess oil on a kitchen towel/absorbent sheet. Keep these kofta's aside.

To make the curry
Heat a skillet and add 2 tbs oil. Add choppd onion and fry well. Add chopped tomatoes and green chillies and saute for about 2 minutes. Remove. Add cashews and little water and grind into a smooth paste.

Heat skillet again. Add 1 tbs oil and add shahijeera and let them sizzle. Add fenugreek leaves and as soon as they are beginning to change color, add the ground paste and mix well. Add garama masala powder, salt and chilly powder. Give it a stir and add 1 cup milk. Cover and simmer for about 5-8 minutes. You may add cream or a dash of butter at this point.

Arrange the Kofta's in a bowl and pour the curry over the Kofta's. Allow at least 15 minutes for for the Kofta's to soak up some of the curry and acquire a nice taste.

Serve Hot with Steamed Rice.

More kofta Recipes
kufta - Best Kufta Recipe
Kafta bil Sanieh (Baked Kafta)
Kefta Kabob Recipe

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Turkish delight and orange Pavlova

Most Australian's know Pavlova as sweet dessert made with a base of meringue crust topped with whipped cream and fresh fruits. The dessert was actually named after Anna Pavlova, a famous Russian ballerina. This dessert is another version of the Pavlova, but so delicious that it is going to be a hit and with not leftovers.

Ingredients

• 6 egg whites
• 300g caster sugar
• ½ teaspoon ground cardamom
• 1 teaspoon finely grated orange zest
• 1½ tablespoons cornflour
• 2 teaspoons white wine vinegar
• Spray oil
• 1 cup shelled pistachios, toasted
• 1 cup caster sugar
• ¼ cup water
• 200ml thickened cream, whipped
• 300g vanilla yoghurt
• 150g Turkish delight, finely chopped
• 1 ruby red orange, cut into segments

Method

1. Preheat oven 100°C. Grease a large flat oven tray and line it with baking paper.
2. Beat egg whites in a large clean bowl until soft peaks form. Add sugar, one tablespoon at a time, until sugar dissolves and mixture is thick and glossy. Add cardamom, zest, cornflour and vinegar and beat until combined.
3. Spoon mixture onto prepared oven tray, shape into a 22cm circle and bake in preheated oven for about 1 ½ hours.
4. Lightly grease another baking tray with spray oil, place nuts onto the baking tray.
5. Combine sugar and water in a small saucepan over a medium heat; stir until sugar melts. Using a wet pastry brush, brush any sugar crystals down from the side of the pan. Once all the sugar has dissolved, bring the sugar mixture to a boil. Boil until a golden caramel in colour; pour immediately over the nuts, cool.
6. Break up the praline into small shards using the end of a rolling pin.
7. In a medium bowl, fold whipped cream into yoghurt.
8. Spoon cream mixture onto the centre of the meringue, top with chopped Turkish delight, orange segments and crushed praline.

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Turkish pavlova - Pavlova Recipe

Try out this delicious Turkish Pavlova recipe. Learn how to make the best Pavlova.

Ingredients (serves 8)
6 eggwhites
1 1/2 cups caster sugar
1 tablespoon cornflour
1/2 teaspoon white vinegar
300ml thickened cream
1 tablespoon icing sugar mixture
1 teaspoon vanilla extract
300g Turkish delight, chopped
1/2 cup pistachio kernels, chopped

Method
1. Preheat oven to 120°C/100°C fan-forced. Line a baking tray with baking paper. Mark a 22cm circle on the paper.

2. Using an electric mixer, beat eggwhites until stiff peaks form. Add caster sugar. Beat for 10 minutes or until sugar has dissolved. Add cornflour and vinegar. Beat for 1 minute. Spoon mixture onto circle. Using a palette knife, shape into a circle with high sides. Make furrows up sides.

3. Bake for 1 hour 15 minutes to 1 hour 30 minutes or until firm. Allow to cool in oven for 3 hours, with door slightly ajar.

4. Using an electric mixer, beat cream, icing sugar and vanilla until soft peaks form. Place pavlova on a plate. Top with cream mixture. Sprinkle with Turkish delight and pistachios. Serve.

Source
Super Food Ideas - August 2008, Page 23
Recipe by Liz Macri

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Lebanese Lentil Soup - Lebanese Lentil Soup Recipe

Amazing and healthy recipe for Lebanese lentil soup. If you like lentil and Lebanese cooking, this recipe is for you. It contains onions, garlic, spinach, cinnamon...it's yummy.

Ingredients - Serves 8 -10

1 bunch fresh cilantro, stems removed
12 cloves garlic
olive oil
2 1/2 teaspoons salt, divided
2 large onions, chopped fine
1 lb lentils, washed and drained
1 1/2 teaspoons cinnamon
12 cups water
1 (10 ounce) box frozen spinach
2 medium potatoes, cubed
6 tablespoons lemon juice

Preparation

1. Place cilantro in a food processor with garlic, 3 Tbsps olive oil, and 1/2 teaspoon of salt.
2. Process until mixture forms a paste.
3. Set aside.
4. Sauté onions in 1/4 cup of olive oil until light brown.
5. Add lentils and mix.
6. Cook on medium heat for a few minutes.
7. Add cinnamon and water.
8. Turn heat to medium-high and cook, uncovered, for 45 minutes, stirring occasionally.
9. Turn heat to medium, add remaining salt, spinach, potatoes and cilantro paste.
10. and cook, uncovered, on low heat until lentils are creamy.
11. Add lemon juice and continue cooking, uncovered, for 10 minutes.
12. (Total cooking time about 1 1/2 hours.) This soup can be served cold, warm or hot.

More lentil Soup Recipes

Lebanese Lentil Soup

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Lebanese Cookies - Lebanese Cookies Recipe

The Lebanese cookies recipe might be different from the "cookies" you are used to make. Seems like a bit of work, but they are yummy! Enjoy Lebanese Cookies.

Ingredients - Serves 36

COOKIES

1/3 cup cooking oil
1/2 cup butter, softened
1/3 cup Sugar
1 tablespoon orange juice
1 teaspoon Baking powder
1/2 teaspoon baking soda
2 cups flour

SYRUP

3/4 cup sugar
1/3 cup honey
1/2 cup water

NUTS SPRINKLE

1/3 cup finely chopped walnuts

Preparation

1. Preheat oven to 350.
2. In mixing bowl, beat cooking oil and butter until blended; beat in sugar.
3. Add orange juice, baking powder and baking soda, mix well.
4. Gradually add flour to make a soft dough.
5. With clean hands, shape dough into 2-inch ovals. Place on an ungreased baking sheet. Bake at 350 degrees for 20 to 25 minutes or until golden.
6. Cool about 2 minutes and remove to a wire rack.
7. Meanwhile, in a saucepan, combine the 3/4 cup sugar, honey and 1/2 cup water, bring to a boil. Gently boil, uncovered, for 5 minutes. Remove from heat.
8. Dip the COOLED cookies into the warm syrup.
9. Sprinkle immediately with the finely chopped walnuts.
10. Return to wire rack to set.

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Basbousa with Yogurt Recipe

There are many ways to prepare basbousa, in this delicious recipe of basbousa we are using yogurt.
Enjoy oriental desserts.

Ingredients
1 tablespoon tahina
½ cup ghee or 100 g, softened
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
1 teaspoon baking powder
2½ cups semolina or 400 g, grain
½ cup yogurt or 125 ml
1 cup water or 250 ml

For the syrup:
1½ cups sugar or 300 g
1 cup water or 250 ml
1 teaspoon lemon juice
1 tablespoon rose water

Preparation
Grease a 28cm x 24cm baking tin with the tahina.

Combine ghee, NESTLÉ® Sweetened Condensed Milk and baking powder and stir well. Add semolina, yogurt and water and stir until well combined.

Pour and level mixture into the prepared baking tin. Bake in a 190°C preheated oven for 35 minutes or until top is golden.

Remove from oven and pour all over the cooled syrup. Set aside to cool into a room temperature, cut into square shape and serve.

To prepare the syrup:
Add sugar and water to a saucepan. Bring to boil and simmer for 6-8 minutes. Remove from heat and stir in lemon juice and rosewater.

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Moroccan Quinoa

Perfect for any night of the week, this Moroccan-inspired dish features a flavor-rich combination of quinoa, cilantro, pine nuts and dried fruit. Serve as a side dish or add cooked meat or fish for a meal all its own.

Preparation Time: 10 mins
Cooking Time: 20 mins
Cooling Time: 5 mins standing

Servings: 6 servings, 1/2 cup each

Ingredients
1 tablespoon extra-virgin olive oil
1/2 cup chopped shallots
1 large clove garlic, finely chopped
1 cup water
1 cup Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice
1 cup ivory quinoa, rinsed
1 1/2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
1/2 teaspoon ground cumin
1/3 cup currants or chopped dried cherries or cranberries
1/3 cup coarsely chopped fresh cilantro
1/4 cup pine nuts, toasted
Ground black pepper

Preparation
HEAT oil in medium saucepan over medium-high heat. Add shallots and garlic; cook, stirring occasionally, for 2 minutes or until fragrant.

STIR in water, Juicy Juice, quinoa, bouillon and cumin. Bring to a boil; reduce heat to medium-low. Cover; cook for 15 minutes or until most of liquid is absorbed.

REMOVE from heat; stir in currants. Cover; let stand for 5 minutes. Add cilantro and pine nuts; fluff with fork and serve. Season with pepper.

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