Wednesday, September 30, 2015

Chicken maqluba and vegetables in the oven recipe

Chicken maqluba and vegetables in the oven
Chicken maqluba and vegetables in the oven

Cooking time: 40 minutes
Serves: 6


1 kilo chicken
1 large onion, quarters
10 whole Black pepper
2 bay leaves
1 tablespoon mixed spices
1 teaspoon turmeric
1/2 teaspoon cinnamon powder
1/4 teaspoon black pepper
2 teaspoon salt
1 large eggplant, thick slices
1 small head cauliflower, pieces
2 large potato, thick slices
2 hot pepper, rings
2 1/2 cup basmati rice

For garnish
fried nuts, fried onions


1. In a deep saucepan put chicken and water. Place the pan on medium heat until it boils. Remove foam.

2. Add onion, pepper and bay leaves. Cook chicken for 50 minutes or until cooked.

3. Take out the chicken from the saucepan and place it in a dish. Strain broth then add mixed spices, turmeric, cinnamon, pepper and salt. Stir ingredients.

4. Fry eggplant until golden brown. Place it on kitchen papers to obsorb extra oil.

5. Fry cauliflower until golden brown. Place it on kitchen papers to obsorb extra oil.

6. Fry potatoes until golden brown. Place it on kitchen papers to obsorb extra oil.

7. Fry pepper until golden brown. place it on kitchen papers to obsorb extra oil.

8. Wash rice and rinse it for 30 minutes.

9. Prepare a large tray with a high edge.

10. Spread a little of the fried onion into the tray. Spread chicken pieces. Spread eggplant, cauliflower, potatoes and pepper. Spread more fried onion.

11. Strain rice and spread it over chicken and fried vegetables.

12. Pour 5 1/2 cups of broth over rice. Cover tray with foil.

13. Preheat oven to 180 c. Place tray in the middle rack of the oven for 30 minutes until cooked.

14. Remove Maqluba from oven. Prepare a serving dish similar to the size of maqluba tray. Place the dish on the tray and invert maqluba.

15. Garnish with nuts and fried onion. Serve.

Monday, September 21, 2015

Cooked Mushroom and Rice Recipe

Cooked Mushroom and Rice
Cooked Mushroom and Rice


fresh mushrooms, stemmed and quartered
vegetable Oil
garlic, chopped
onions, chopped
grated tomatoes
1 tbsp tomato sauce
green bell peppers, chopped
salt and black pepper to taste
White rice, to serve


Saute onions in a hot vegetable oil.

Add mushroom, black pepper and garlic, stirring evry now and then.

Add green bell pepper, tomato, tomato sauce, salt and black pepper, stirring every now and then until cooked. Don't cover.

Place the mushroom mixture in a bowl, cover mushroom with cooked white rice and flatten it with the back of your spoon. Really push it down into the bowl.

Place your plate upside down over the bowl. Try to keep the bowl in the center of the plate.

Flip the plate (and bowl) over.

Gently and slowly lift the bowl. It should go really smooth.

© 2015 Lebanese Recipes. All Rights Reserved.

Hummus Salad Recipe

Hummus Salad
Hummus Salad


Boiled Chickpeas
black pepper
Minced garlic
Ground cumin
ground chili pepper


- Mash boiled chickpeas with salt and black pepper and minced garlic.

- Add the cumin, ground chili pepper and tahini.

- Mix well then spoon mixture into a serving dish. Serve.

© 2015 Lebanese Recipes. All Rights Reserved.

Friday, September 18, 2015

Best Stuffed Potato with Tomato Sauce Recipe

Stuffed Potato with Tomato Sauce
Stuffed Potato with Tomato Sauce

Preparation time: 25 minutes
Serves: 6 persons
Level: Easy


• ½ kg small potatoes, peeled
• 1 onion, chopped
• ¼ kg minced veal
• Salt and pepper to taste
• seven spices
• 2 tbsp parsley, chopped
• ½ cup light béchamel sauce
• 3 tbsp Parmesan cheese, grated
• 3 garlic cloves, minced
• 1 cup tomato juice
• 1 tablespoon tomato paste
• 1 teaspoon thyme
• 1 tablespoon basil, chopped
• water, to cook potatoes



- Saute onions. Add meat and stir until cooked. Add spices and parsley. Set aside.

- Hollow the center of potatoes by removing pulps then boil for several minutes.

- When potatoes get cold, stuff it with the meat mixture and place it in a baking tray.

Tomato sauce

- Saute garlic, then add tomato juice and paste.Let it boil a little.

- Pour sauce into the baking tray. Put 1 teaspoon of béchamel sauce over each potato. Put Parmesan cheese and basil on top.

- Bake in the oven for 25 minutes. Serve

Best Spinach Fatayer Recipe

Spinach Fatayer
Spinach Fatayer

Preparation time: 30 minutes
Number of servings: 8
Level: Easy



3 cups flour
1 teaspoon salt
1/2 teaspoon sugar
1/4 cup vegetable oil
Water to knead


1 Kilo chopped spinach
3 medium-sized onions finely chopped
1 teaspoon salt
1 teaspoon hot sauce (optional)
Olive oil, to taste
3 teaspoon sumac
1/4 cup freshly squeezed lemon juice


- Preheat oven to 270 C.

- Mix dough ingredients together until the dough is very soft and smooth.

- Boil spinach then drain and squeeze with hands, discard juice, OR sprinkle with the salt in a medium bowl, set aside for 10 minutes, then squeeze out as much juice as possible. The spinach should be dry.

- Add all filling ingredients to the spinach.

- Cut the dough into small size pieces. Roll out each dough piece into a circle.

- Place 1 tablespoon of filling in the center of each round (Note: don't let the filling touch the edges of the dough)

- Bring three sides of the dough together in the center over the filling and pinch into a triangle. Close the dough firmly.

- Grease the baking tray with olive oil. Place the Fatayer on the greased tray.

- Bake in the middle of the oven for 10-15 minutes, or until bottoms are golden. Turn on the broiler until the tops are golden brown. Serve warm or at room temperature.

Thursday, September 17, 2015

Rice and Lamb Kofta with Tahini Sauce Recipe

Rice and Lamb Kofta with Tahini Sauce
Rice and Lamb Kofta with Tahini Sauce

Preparation time: 60 minutes
Serves: 4
Level: Easy



500 grams lamb meat without fat, minced
1 teaspoon crushed garlic
¼ cup onion, finely chopped
1 teaspoon hot green pepper, finely chopped
¼ cup parsley, finely chopped
1 tablespoon grape vinegar or apple
2 teaspoon salt

Ground Spices

1 teaspoon black pepper
1 teaspoon mixed spices
½ teaspoon cinnamon powder
¼ teaspoon nutmeg


1 cup rice
2 cups chicken or beef broth
1 tablespoon onion , finely chopped
1 tablespoon margarine
Salt and black pepper to taste

Tahini sauce

1 cup tahini
3 cups water
2 tablespoon lemon juice
1 teaspoon crushed garlic
1 tablespoon salt
1 cup thin sliced onions
2 tablespoon olive oil
Salt and black pepper to taste

For garnish

¼ cup pine nuts



- Mix kofta ingredients very well.


- Wash rice and soak in warm water for half an hour and then drain it.

- In a saucepan, saute onion with margarine and sprinkle with salt and pepper.

- Add rice and stir.

- Add hot broth, leave uncovered over high heat until the broth becomes on the rice level.

- Reduce heat, cover the pan and leave for 10 minutes until the rice is cooked well.

- Pour into a bowl and leave to cool completely.

- Mix rice with meat well.

- Form mixture into 7 cm length Fingers (Put your hand in cold water to make the process easy). Place fingers in a greased oven tray adjacent to each other.

- Preheat oven to 180°C. Put tray in the middle rack of the oven for about 15 minutes turning kofta into both sides.

Tahini sauce

- Mix tahini with water and salt, slowly add the water while stirring to keep the mixture smooth.

- Fry pine nuts in olive oil until golden brown. Remove from heat.

- Saute onion in the same oil on low heat, sprinkle with salt and pepper.

- Add garlic and stir.

- Add tahini sauce and stir well on medium heat until starts to boil.

- Add lemon juice and stir.

- Pour over Kofta then return the tray into the oven for another 5 minutes.

- Remove from oven. Pour into serving dish. Scatter pine nuts over the top. Serve

Stuffed Vine Leaves Recipe

Stuffed Vine Leaves
Stuffed Vine Leaves

Preparation time: 60 minutes
Serves: 4 people
Level: Difficult


½ kg Grape Leaves, washed
1 kg lamb meat, minced
2 cups rice
1 onion, minced
1 tomato, chopped
1 cup parsley, chopped
1 tablespoon margarine
Salt and black pepper, to taste
1 cup lemon juice
5 garlic cloves, minced
½ cup mint, fresh
2 cups chicken broth, or meat


Filling: In a deep bowl mix well meat, rice, onions, tomatoes, parsley and margarine.

- For stuffing: Spread grape leaves with the rough surface up.

- Place in the center of each vine leave small amount of the filling (about a spoonful).

- Fold sides over filling; roll up, starting from narrow end. Do not roll too tightly; rice needs room to expand.

- Place stuffed leaves into a skillet with closely fitted layers of stuffed leaves. 
- Place a small dish on top of vine leaves and press it.

- Add mint, garlic and lemon juice to the skillet.

- Add hot broth and cover. Cook over low heat until cooked. Remove cover and let it cool for 10 minutes. Transfer to serving dish and serve.


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