Friday, October 17, 2014

Moroccan vegetables with halloumi recipe

 
The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try Moroccan vegetables with halloumi recipe. Enjoy the Arabic cuisine and learn how to make Moroccan vegetables with halloumi.

Serves 4
10 mins to prepare and 35 mins to cook
300 calories / serving


Ingredients
 

1tsp cayenne pepper
2tsp ground cumin
2tbsp tomato purée
2 limes
3tbsp olive oil
2 red, yellow or orange peppers, deseeded and cut into chunks
2 small courgettes, sliced
1 small aubergine, cut into chunks
1 red onion, sliced into wedges
2 garlic cloves
200g (7oz) halloumi, thickly sliced
50g (2oz) green olives 


Preheat the oven to gas 6, 200°C, fan 180°C. Mix together the cayenne, cumin, tomato purée, juice of 1 lime and oil. Place the peppers, courgettes, aubergine, onion and garlic in a roasting tin and drizzle with the tomato mix.

Put the squeezed lime halves into the tin. Roast for 20-25 minutes until the veg is golden and tender. Add the halloumi and olives and cook for a further 10 minutes until the halloumi is golden. Squeeze over the juice from the other lime just before serving. 


From Tesco Real Food

More Arabic Food Recipes:

 
Fragrant lamb kebabs
Spicy Lamb Kebab 
Shish Taouk 
Sumac kebabs on couscous tabouli 
Lamb kebabs with couscous and mint-yoghurt sauce 
Beef kebabs with yoghurt & mint    


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Tuesday, October 14, 2014

Fragrant lamb kebabs recipe


The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try Fragrant lamb kebabs recipe. Enjoy the Arabic cuisine and learn how to make Fragrant lamb kebabs.  

Serves 4
15 mins to prepare and 15 mins to cook
570 calories / serving


Ingredients

For the kebabs
625g (1¼lb) lean minced lamb
2 shallots, diced
50g (2oz) breadcrumbs
fresh parsley, chopped
fresh mint, chopped
1 egg
½tsp cinnamon
½tsp allspice
½tsp cumin
½tsp mace

To serve
½ cucumber
4 tomatoes
4 flat or pitta breads
¼ iceberg lettuce, chopped
bunch coriander, chopped
4tbsp natural yogurt

In a large bowl place the lamb, shallots, breadcrumbs, chopped herbs, egg and spices and use your hands to blend everything together equally. Shape into 8 sausages and place each one onto a metal skewer.

Heat the grill to high and then cook the kebabs under it on each side until brown, in total about 12 minutes.

Thinly slice the cucumber and tomato, then toast the flatbread and cut open.

Fill each flatbread with cucumber, tomato, lettuce and coriander. Remove the kebabs from the skewers and add them into the flatbreads. Serve with a small bowl of yogurt for dipping.
 

From Tesco Real Food

More Arabic Food Recipes:

Spicy Lamb Kebab 
Shish Taouk 
Sumac kebabs on couscous tabouli 
Lamb kebabs with couscous and mint-yoghurt sauce 
Beef kebabs with yoghurt & mint  
Lebanese chicken kebabs

Save and share Fragrant lamb kebabs recipe
 
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Monday, October 13, 2014

Chickpea and sesame patties recipe

 
The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try Chickpea and sesame patties recipe. Enjoy the Arabic cuisine and learn how to make Chickpea and sesame patties.

Serves 2
10mins to prepare, 20mins to cook plus 40mins to chill
425 calories / serving 


Ingredients

1½tbsp olive oil
½tsp cumin seeds
1 small red onion, peeled and diced
1 clove garlic
75g butternut squash, peeled and grated
50g Savoy cabbage, finely shredded
1tbsp sesame seeds
400g tin chickpeas
a splash of vinegar
2 eggs
rocket leaves, to serve

Heat ½tbsp of the olive oil in a frying pan and add the cumin seeds and onion. Sauté for 1 minute, add the garlic (crushed) and sauté for another 2-3 minutes. Add the squash and Savoy cabbage add stir-fry for 1-2 minutes until softened. Sprinkle in the sesame seeds and remove from the heat.

Pulse the drained chickpeas in a food processor until broken down. Add the vegetables, season, and pulse until it all comes together. Shape the mixture into 4 patties. Chill for 20-40 minutes to stiffen slightly before cooking.

Boil a pan of water and add the vinegar. Whisk the water to create a whirlpool. Break the eggs into cups, lower into the pan for 20 seconds then empty the eggs into the water to poach for 5-6 minutes.

Meanwhile, heat the remaining olive oil in a pan and cook the patties for 3-4 minutes on either side, until slightly golden.

Serve with a poached egg and rocket salad.


From Tesco Real Food

More Arabic Food Recipes:

Moroccan patties
Lebanese Kibbeh Patties 
Moroccan couscous patties 
Coated Potato and Meat 
Falafel & hummus on pita bread 
Crispy Falafel with Yogurt Dip

Save and share Chickpea and sesame patties recipe

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Saturday, October 11, 2014

Fish and couscous parcels recipe

 
The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try Fish and couscous parcels recipe. Enjoy the Arabic cuisine and learn how to make Fish and couscous parcels.

These fish and couscous parcels are a fabulous way of cooking fish, and a brilliant way of getting the kids involved in the kitchen.

Equipment:  large bowl, measuring jug, clingfilm, kitchen scissors, fork, nonstick baking paper, baking sheet


Ingredients

200g (7oz) couscous
250ml (8fl oz) vegetable stock
2 spring onions, snipped
handful dill, snipped
4 x 125g (4oz) pieces skinless boneless cod
1 lemon, thinly sliced
15ml (1 tbsp) olive oil

To serve
babyleaf salad

Preheat the oven to gas 7, 220°C, fan 200°. Tip the couscous into a large bowl. Pour over the stock, cover with clingfilm and leave to stand for 7-10 minutes until all the water has been absorbed. Stir through the spring onions and dill with a fork, breaking up any clumps of couscous.

Tear off 4 large sheets of baking paper. Place a spoonful of couscous in the centre of each sheet and top with a piece of cod. Season, arrange some lemon slices on top and drizzle over a little olive oil.

Bring the two sides of the paper up to the middle and then fold over several times to secure. Twist the ends to seal, ensuring there is still some air around the fish. Put on a baking sheet and bake for 15 minutes, until the parcels have puffed up a little and the fish is cooked through. Carefully open the parcels and serve with babyleaf salad leaves.
 

From Tesco Real Food

More Arabic Food Recipes:

Moroccan fish with couscous
Middle Eastern style baked fish with couscous
Easy fish tagine
Moroccan spiced lamb with almond couscous
Chicken, couscous and aubergine tagine
Couscous with vegetable tagine

Save and share Fish and couscous parcels recipe

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Friday, October 10, 2014

Chicken with tarragon, lentil salad recipe


The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try Chicken with tarragon, lentil salad recipe. Enjoy the Arabic cuisine and learn how to make Chicken with tarragon, lentil salad.

Serves 4
20 mins to prepare and 45 mins to cook
505 calories / serving


Ingredients

150g lentilles verte
600g skinless chicken breasts
200g mozzarella, thickly sliced
8 slices Parma ham
3tbsp olive oil
5 spring onions, sliced
3 tomatoes, diced
2tbsp sun-dried tomatoes, chopped
½tbsp chopped tarragon
juice of ½ lemon

Preheat the oven to 200°C (400°F) Gas Mark 6. Cook the lentils according to the pack instruction, then drain and refresh under cold water. Cut each chicken breast in half, but not completely through, so you can open it out flat. Place 2-3 slices of mozzarella onto one half of the chicken and then fold it back together. Wrap 2 slices of Parma ham around each chicken breast. Heat 1 tbsp olive oil in a frying pan and sear the chicken breasts for 3-4 minutes on each side. Place in the oven to cook for 8-10 minutes. Meanwhile, mix together the lentils, spring onions, tomatoes and tarragon, and toss with the remaining olive oil and lemon juice. Serve the chicken breast on a bed of lentils. 


From Tesco Real Food

More Arabic Food Recipes:


Spiced couscous salad with toasted pine nuts
Kosher tabbouleh recipe
Warm Moroccan lamb salad
Couscous tabouli and beef salad
Lentil Salad with Feta Cheese Recipe
Pita Salad with Cucumber, Fennel, and Chicken Recipe   


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Sunday, October 5, 2014

One pot Moroccan lamb with eggs recipe

 
The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try One pot Moroccan lamb with eggs recipe. Enjoy the Arabic cuisine and learn how to make One pot Moroccan lamb with eggs.

Ingredients

1 onion
1x500g pack minced lamb
2tbsp olive oil
1 garlic clove, minced
1tbsp ginger, grated
1tsp ras el hanout (morocan spice mix)
1x400g tin chopped tomatoes
4 eggs
handful mint leaves, chopped
couscous, to serve

Grate half the onion and add to a bowl with the lamb. Season well and mix together. Use your hands to shape into 12 small balls, each about the size of a golf ball. Finely chop the remaining onion.

Heat the oil in a large, deep frying pan. Add the meatballs and cook for about 3 minutes on each side until golden all over. Then add the chopped onion, garlic and ginger to the pan and cook for a couple more minutes until softened.

Stir in the ras el hanout, then pour over the tomatoes and 200ml (7fl oz) water. Bring to the boil, then simmer for 20 minutes until the meatballs are cooked through.

Make 4 little hollows in the mixture and crack an egg into each one. Cover the pan with a lid or piece of tin foil and leave the eggs to poach for about 5 minutes, until the whites are cooked.

Scatter over the mint and serve with some crusty bread or couscous.

If serving vulnerable groups, elderly people, babies, toddlers, pregnant women and people who are unwell, cook until the whites and yolks are solid.


From Tesco Real Food

More Arabic Food Recipes:


Chicken and pomegranate tagine
Chicken and pumpkin tagine
Chickpea tagine
Chicken, couscous and aubergine tagine
Quick cauliflower and olive tagine
Lamb Tagine with Cinnamon, Saffron, and Dried Fruit
 


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Wednesday, October 1, 2014

Chicken and pomegranate tagine recipe


The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try Chicken and pomegranate tagine recipe. Enjoy the Arabic cuisine and learn how to make Chicken and pomegranate tagine. 

Ingredients

1tbsp olive oil
4 Halal chicken legs
1 large onion, chopped
2 cloves garlic, crushed to a paste
knob ginger, finely grated
1tsp ground cumin
1tsp ground coriander
1tsp ground cinnamon
200ml pomegranate juice
200ml Halal chicken stock
8 soft ready to eat dried apricots, halved
4 soft ready to eat dried figs, quartered

To serve
4tbsp fresh pomegranate seeds

To serve
handful chopped fresh coriander

Heat the oil in a large casserole dish and brown the chicken on each side, remove from the pan with a slotted spoon and set aside. Stir in the onion and cook for a few minutes to soften before adding the garlic, ginger, cumin, coriander and cinnamon. Cook for a minute more then add the juice and stock, stir in well. Return the chicken back to the pan along with the apricots and figs and bring to the boil. Turn down to a low simmer, cover with a lid and cook for a further 30 minutes.

Once the tagine is cooked, remove from the pan and scatter over the fresh pomegranate and coriander. Serve with couscous. 


From Tesco Real Food

More Arabic Food Recipes:
 
Chicken and pumpkin tagine
Chickpea tagine
Chicken, couscous and aubergine tagine
Quick cauliflower and olive tagine
Lamb Tagine with Cinnamon, Saffron, and Dried Fruit
Beef Tagine with Butternut Squash 


Save and share Chicken and pomegranate tagine recipe

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