Friday, April 18, 2014

Lamb with Dates, Apricots, and Saffron over Couscous Recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes)invites you to try Lamb with Dates, Apricots, and Saffron over Couscous  Recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Lamb with Dates, Apricots, and Saffron over Couscous . 

Middle Eastern-style stews often combine meat, spices, and fruit.

Yield: 4 servings (serving size: 1 cup lamb mixture and 1/2 cup couscous)

Ingredients

1 teaspoon olive oil
1 (1-pound) boneless leg of lamb, trimmed and cubed
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 cup chopped onion
1/4 cup fresh orange juice (about 1 large orange)
6 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon saffron threads, crushed
1 1/2 cups fat-free, less-sodium beef broth
1 1/2 cups (1/4-inch-thick) slices carrot
1/2 cup dried apricots, cut into 1/4-inch-thick strips
1/2 cup halved pitted dates
2 tablespoons chopped fresh mint
2 cups hot cooked couscous

Preparation

Heat oil in a medium saucepan over medium-high heat. Add lamb, 1/4 teaspoon salt, and 1/8 teaspoon pepper to pan; sauté 8 minutes or until browned. Remove from pan.

Add onion, juice, and garlic to pan; cook until liquid evaporates, scraping pan to loosen browned bits. Stir in cumin, coriander, and saffron; cook 15 seconds. Return lamb to pan. Stir in broth; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in carrot, apricots, and dates. Cover and cook 18 minutes or until carrot is tender. Remove from heat; stir in remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, and mint. Serve over couscous.

Nutritional Information

Amount per serving

Calories: 416
Calories from fat: 16%
Fat: 7.5g
Saturated fat: 2.6g
Monounsaturated fat: 3.4g
Polyunsaturated fat: 0.5g
Protein: 29.4g
Carbohydrate: 57.7g
Fiber: 5.5g
Cholesterol: 73mg
Iron: 3.6mg
Sodium: 584mg
Calcium: 70mg

David Bonom, Cooking Light
SEPTEMBER 2007
 

More from the Lebanese Recipes Kitchen:
 
Lemon-Dill Couscous with Chicken and Vegetables Recipe 
Moroccan meatballs with herb couscous recipe 
Couscous with seven vegetables 
Lamb tagine with chickpeas recipe 
Beef, pumpkin and date tagine 
Moroccan Lamb Tagine

Save and share Lamb with Dates, Apricots, and Saffron over Couscous Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Turkish Cucumber and Mint Soup Recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes)invites you to try Turkish Cucumber and Mint Soup Recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Turkish Cucumber and Mint Soup.

This yogurt-based soup—similar to cacik—is seasoned with Aleppo pepper, a chile grown in Syria and Turkey that has a smoky note.

Yield: Serves 5
Total: 30 MinutesIngredients

2 pounds (2 to 3) English cucumbers, peeled, seeded, and cut into chunks
2 garlic cloves, minced
1/4 cup lemon juice
2 tablespoons extra-virgin olive oil

3 containers (7 to 8 oz. each) plain low-fat Greek yogurt
About 2 tsp. Aleppo pepper* or coarsely ground dried California chile
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup chopped fresh mint leaves, plus small whole leaves
1 tablespoon chopped fresh dill

Preparation

1. Whirl cucumbers, garlic, lemon juice, oil, and 1 container yogurt in a blender until smooth. Pour into a stainless steel bowl and whisk in remaining yogurt, 2 tsp. Aleppo pepper, the salt, and black pepper.
2. Nest bowl in ice water; stir often until cold, about 15 minutes.
3. Stir chopped mint and dill into soup just before serving. Sprinkle bowls with more Aleppo pepper, if you like, and mint leaves.
*Buy Aleppo pepper from grocery stores or worldspice.com, or buy dried California chiles in Latino markets (pulse in a food processor to grind coarsely).
Note: Nutritional analysis is per 1-cup serving.

Nutritional Information


Amount per serving

Calories: 151
Calories from fat: 33%
Protein: 12g
Fat: 5.8g
Saturated fat: 0.8g
Carbohydrate: 14g
Fiber: 1g
Sodium: 435mg
Cholesterol: 0.0mg

Sunset
AUGUST 2010

More from the Lebanese Recipes Kitchen:


Mixed Legume Soup (Maklouta) Recipe
Slow-Cooker Moroccan Lentil Soup
Lentil and Green Collard Soup
Adas bil Hamod (Lebanese Lentil Lemon Soup)
Light Lentil Soup with Minced Beef
Lebanese Lentil Soup Recipe   


Save and share Turkish Cucumber and Mint Soup Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Tuesday, April 15, 2014

Coriander and Sumac Roast Chicken with Chickpeas and Hazelnuts Recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes)invites you to try Coriander and Sumac Roast Chicken with Chickpeas and Hazelnuts Recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Coriander and Sumac Roast Chicken with Chickpeas and Hazelnuts.

Ingredients from several Turkish-Mediterranean dishes at the Fillmore Street location of Troya Mediterranean Kitchen in San Francisco inspired this easy yet exotic meal. If your grocery store doesn't carry dried mint in the spice aisle, open a bag of peppermint tea.

Yield: Serves 6
Total: 1 Hour, 30 Minutes


Ingredients

2 tablespoons plus 1 tsp. ground coriander
About 3 1/2 tsp. sumac*, divided
2 teaspoons ground cumin
1 teaspoon pepper
1 1/2 teaspoons kosher salt, divided
1 whole chicken (4 to 4 1/2 lbs.), lumps of fat removed
3 tablespoons olive oil, divided
1 lemon, quartered
1 tablespoon butter
1/4 cup golden raisins
1/4 cup dried currants
1 can (14.5 oz.) chickpeas (garbanzos), rinsed
3 tablespoons coarsely chopped flat-leaf parsley
1/2 cup coarsely chopped roasted hazelnuts
Hot long-grain white rice for 6, cooked with a little dried mint
Plain whole-milk yogurt seasoned with dried mint and salt

Preparation

1. Preheat oven to 400°. Combine 2 tbsp. coriander, 2 tsp. sumac, the cumin, pepper, and 1 tsp. salt. Rub chicken with 1 1/2 tbsp. oil, then inside and out with spice mixture. Put lemon inside cavity. Set chicken, breast up, on a rack in a roasting pan. Tie legs together loosely with kitchen twine.

2. Roast chicken 45 minutes, then baste every 15 minutes or so with pan drippings until a leg joint wiggles easily and juices run clear, about 30 minutes more.

3. Heat remaining 1 1/2 tbsp. oil and the butter in a frying pan over medium heat. Add raisins, currants, 1 1/2 tsp. sumac, and remaining 1 tsp. coriander and 1/2 tsp. salt. Cook, stirring, until puffy and sizzling, 2 to 3 minutes. Stir in a splash of water, the chickpeas, and parsley and cook until hot. Stir in hazelnuts.

4. Spread rice on a platter. Arrange chickpea mixture over rice, then set chicken on top and remove twine. Serve with yogurt, the roasted lemon, and more sumac to add to taste.

*Find in the spice aisle or at worldspice.com

Note: Nutritional analysis is per serving without rice.

Nutritional Information

Amount per serving

Calories: 576
Calories from fat: 56%
Protein: 44g
Fat: 36g
Saturated fat: 8.6g
Carbohydrate: 18g
Fiber: 2g
Sodium: 585mg
Cholesterol: 164mg

Elaine Johnson, Sunset
FEBRUARY 2013

More from the Lebanese Recipes Kitchen:


Garlic Chicken Recipe
Crispy Falafel Chicken with Yogurt Salad Recipe
Stuffed Chicken Recipe
Chicken Tikka
Chicken with saffron, honey and macadamias recipe
Rice with Chicken and Tomatoes Recipe 


Save and share Coriander and Sumac Roast Chicken with Chickpeas and Hazelnuts Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Sunday, April 13, 2014

How to make salad dressing

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to watch this video about how to make salad dressing . Enjoy quick and easy Middle Eastern food recipes and learn how to make salad dressing . 


A salad dressing is typically made out of oil and vinegar and can enhance the most simplest of salads. There are many different varieties of salad dressings across the world ranging from the classic French vinaigrette to a really chilli-infused Thai-style dressing. Now, the most important thing is making sure you get the quantities right; you need 3 parts to one part vinegar.

So what I'm going to do now is show you how to make a really simple all-purpose salad dressing. The first thing that you need to do is to take a sterilised jar - you can use a jam jar or one of these clip and seals which is really handy to pop into the  fridge after. I'm going to take a teaspoon of Dijon mustard and put that straight in the jar. Then add 30ml of white wine vinegar. Now you could also use a balsamic vinegar, red wine vinegar or even a cider vinegar.

And now I'm going to add 90ml of extra virgin olive oil. Other oils you could use are groundnut, vegetable or even sesame oil. Now, at this stage, you just need to season it with a bit of salt and a pinch of pepper.

Now that is a simple dressing ready to go. You could always add some more flavour before you give it a shake such as herbs like fresh chives or fresh parsley, or even for a bit of a kick with some garlic and chilli. Now all you need to do is clip this down and give it a good old shake.

So as you can see, all the ingredients have really thoroughly mixed together and because it's already in a jar, you can pop it straight in the fridge and lasts for around two weeks. If you don't have a sterilised jar to hand, you can always put the ingredients in a bowl and use a small whisk or a fork to bring the ingredients together.

And that is how you make a really simple salad dressing. 


From Tesco realfood 

More from the Lebanese Recipes Kitchen:

How to make chicken stock
How to make marmalade
How to make roast potatoes  
How to Make Homemade Ketchup
How to knead dough
How to Make an Easy Cheese Plate   


Save and share how to make salad dressing  

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

How to make chicken stock


Stock is a great standby to have in the fridge or freezer to put into soups, stews, sauces and gravies.

From Tesco realfood 

More from the Lebanese Recipes Kitchen:


How to make marmalade
How to make roast potatoes
How to Make Homemade Ketchup
How to knead dough
How to Make an Easy Cheese Plate 
How to strain yoghurt 


Save and share  How to make chicken stock

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Thursday, April 10, 2014

How to make marmalade

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to watch this video about How to make marmalade. Enjoy quick and easy Middle Eastern food recipes and learn How to make marmalade.


Make your own orange marmalade

We’re going to make some lovely, lovely marmalade because this is the time of year when you can get Seville oranges. They’re only in season for a few short weeks in January and February so if you see them buy them quickly.

They are not very attractive looking. They can be a little bit green, a bit knobbly. And when you cut into them you’ll see that they’ve got loads of seeds and pips and a very thick pith and they’re also very, very bitter which is why you don’t eat them, you make marmalade with them.


How to juice oranges for marmalade

So cut all your oranges in half. And then you’re going to squeeze the juice into a pan. And you want to catch all of those precious pips and you want to keep all of the peel and pith because that’s where the pectin is which sets the marmalade.

When you’ve squeezed all of the juice from the oranges and also 1 lemon, you need to pull all of the flesh out of the orange onto a piece of muslin. So just using your fingers, scoop out all of this fleshy membrane inside. And add all of the pips from the sieve as well. We’re going to tie this into a little bag. You can buy this muslin in haberdasheries and it’s often sold as jam muslin. Tie it into a nice little bag with a piece of kitchen string.


How to make shreds for marmalade

Now we’re going to prepare the shreds. So you need to cut your empty orange shells in half, then I find it easiest to put two on top of each other, and then cut as thinly as you can into your shreds.

Now this is making quite a chunky marmalade but you can, if you want to, peel the orange with a potato peeler first before you scoop out the juice and the flesh and then cut that peel very, very thinly, but I love a chunky marmalade.


Cooking your marmalade

Right, you need to add all of the lemon and the orange peel into the pan and now we’re going to bring that up to the boil and then simmer for about an hour and a half to 2 hours until all of the peel is really soft and tender.

Right, this has been boiling for about nearly 2 hours and as you can see it’s reduced by about half. You want to really reduce the liquid and concentrate it, and then we’ve got to remove this muslin bag with all the pips and pith and everything in it and that’s just going to go into the colander, and you’ve really got to squeeze out all of this moisture from this as this contains the pectin that will set the marmalade. So you really must work hard to squeeze all of this lovely sticky pectin out. And when it’s cool enough the best thing to do is get your hands around it and really wring it out because that pectin is what’s going to give you a good set.

Then once you’ve done that, those juices, and there’ll be a lot more than this, go back into the pan. So you add all the juice from your bag of pips back in the pan with the entire bag of preserving sugar. Give it a good stir and then cook it slowly until the sugar dissolves and then you want to boil it again until you reach setting point. Once the sugar is dissolved, you bring the marmalade up to the boil and then you boil really rapidly for 5 to 10 minutes until it’s quite syrupy. And you can see how much thicker it is.


How to find the setting point for marmalade

And then you’ve got to start testing the setting point. And the setting point is when a little bit of the marmalade wrinkles on a saucer. So after about 5 minutes put a saucer or a couple of saucers in the fridge, nice and chilled so that you can test the setting point.

I’ve taken the chilled marmalade out of the fridge and you can really see that it’s set when it wrinkles as you push the finger through it. You can feel that it’s set.


How to fill and seal your marmalade jars

To fill your jam jars, it’s best if you use a measuring jug to pour that marmalade right to the very brim of the marmalade because you don’t want any air to get into the jar. As this marmalade will last you right, well, last for a year, right up until the next Seville orange season.

Then use a waxed paper jam disc. Pop that on top of the marmalade wax side down. That will seal the surface of the marmalade. Get out all those little air bubbles. Then a cellophane cover, pop it on while the jam is hot. And a rubber band and your marmalade will almost be ready for breakfast. Let it cool and you can try it tomorrow morning on toast.


From Tesco realfood 

More from the Lebanese Recipes Kitchen:


How to make roast potatoes
How to Make Homemade Ketchup
How to knead dough
How to Make an Easy Cheese Plate   
How to strain yoghurt 
How to bake perfect bread  


Save and share How to make marmalade

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

How to make roast potatoes

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to watch this video about How to make roast potatoes. Enjoy quick and easy Middle Eastern food recipes and learn How to make roast potatoes.


For a decadent roast, this roast potatoes recipe is the one to try.
 
From Tesco realfood 

More from the Lebanese Recipes Kitchen:

How to Make Homemade Ketchup
How to knead dough
How to Make an Easy Cheese Plate   
How to strain yoghurt 
How to bake perfect bread 
How to Work the Room at a Party  

Save and share How to make roast potatoes

Want to share this video with your family and friends? Click the button below to send them an email or save this to your favorite social network.

LinkWithin

Related Posts Plugin for WordPress, Blogger...