Sunday, August 10, 2014

Upside down rice, meat and vegetables recipe

Upside down rice, meat and vegetables recipe - Chef Osama
 
The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try  Upside down rice, meat and vegetables Recipe. Enjoy the Arabic cuisine and learn how to make Upside down rice, meat and vegetables.

Ingredients

1 Italian eggplants
1/2 teaspoon ground mix spices
1 1/2 cup Egyptian rice, washed
1 tablespoon olive oil
2 cups meat, boiled, seasoned and small cubed
2 cups vegetable or chicken stock
Salt
Oil for frying

for garnish
Almonds slices, roasted
Parsley leave, finely chopped

Method

- Preheat oven to 180 degree Celsius.
- Cut the eggplants into rounds. Season with salt and allow standing for an hour.
- Rinse and lightly press to get rid of the excess water.
- Heat oil in a pan, fry eggplants until golden brown, lift on kitchen paper to get rid of excess oil.
- Drain rice and place in in a large bowl, season with salt and spices.
- Coat the bottom of a round pot with oil.
- Arrange eggplant rounds on the bottom of the pot then a layer of rice, then the meat (you can repeat this step to apply many layers).
- Press slightly, prick in several places with a wooden skewer. And pour stock.
- Cover the pot with aluminum foil and place in oven for about 20 minutes or until done.
- Remove pot from heat and let cool for about 10 minutes.
- Place a large serving plate on top of the pot and flip it over.
- Very carefully, lift the pot off the plate to reveal the layered dish.
- Garnish with roasted nuts and parsley.

- The spice mixture* consists of equal parts ground cinnamon, ground cloves, ground cardamom, and ground nutmeg.
- The main idea of the Maklouba dish is layering the vegetables with rice in a pot, then turning it upside down when ready to serve.
 

Source: Chef Osama 


More Arabic Food Recipes:
 
Maqluba
Bokhari Rice Recipe 
Rice with Chicken and Tomatoes Recipe 
Peas with rice (Bazella W Riz) Recipe 
Kabseh Chicken (Kabseh bi Djej) Recipe 
Saudi Rice with Meat - Meat Zurbian 

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Okra and Lamb Recipe

 
The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try  Okra and Lamb Recipe. Enjoy the Arabic cuisine and learn how to make Okra and Lamb.

Preparation time: 20 minutes
Cooking time:
2 hours 15 minutes Serves 4

Ingredients

2 tablespoons olive oil, plus extra for drizzling
2 small onions, finely chopped
5 garlic cloves, sliced
14 oz/400 g boneless lamb, diced
1 lb/450 g okra, trimmed
3 tablespoons tomato paste (purée)
½ teaspoon seven spices seasoning
salt and pepper

Preparation

Preheat the oven to 375°f/190°c/Gas Mark 5. Heat the olive oil in a large skillet or frying pan, add the onions, and cook over low heat, stirring occasionally, for 5 minutes until softened but not colored. Add the garlic and cook for another minute. Add the lamb, increase the heat to medium, and cook, stirring frequently, for 8–10 minutes until evenly browned. Meanwhile, put the okra into a roasting pan, drizzle with a little olive oil, and roast for 30 minutes. Meanwhile, pour enough boiling water into the pan of lamb to cover and cook for 30 minutes. Stir in the tomato paste (purée), okra, and seven spices seasoning and continue to cook for 1 hour more or until the sauce has reduced and thickened and the lamb is tender. Season with salt and pepper and serve.

Source: The Lebanese Kitchen Cookbook by Salma Hage's  

More Arabic Food Recipes:

Fried Chicken Thighs Recipe
Grilled Vegetable Meze Plate Recipe
Rice with Chicken and Tomatoes Recipe
Bokhari Rice Recipe   

Stuffed zucchini (kousa mahshi) recipe 
Vegetarian Stuffed Grape Leaves Recipe
 
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Tuesday, August 5, 2014

Grilled Corn on the Cob with Sumac Butter Recipe


The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try  Grilled Corn on the Cob with Sumac Butter Recipe. Enjoy the Arabic cuisine and learn how to make Grilled Corn on the Cob with Sumac Butter. 

Use the leftover corn cooking liquid to make corn or lobster chowder. It's absolutely packed with corn flavour. Sumac is a pleasantly sour Lebanese spice that can be found at Middle Eastern groceries or specialty food shops. Yield is 4 servings.

Courtesy of: Christine Cushing

Ingredients

4 cup milk

4 cup water

Coarse salt

4 cobs corn, husked

3 Tbsp butter, melted, plus more softened butter to taste, for serving

1 tsp ground sumac

Freshly cracked black pepper


Directions

1. Bring milk and water to a boil in a large pot and add some salt.

2. Put the corn in the pot and cover with a smaller lid than the top of the pot to keep corn immersed in the boiling liquid.

3. Cook corn for 6 minutes and remove with tongs.

4. In a small bowl, mix together melted butter and sumac and season with salt and pepper.

5. Season corn with salt and pepper.

6. Preheat grill to medium-high heat.

7. Put corn on the grill.

8. Brush corn with the melted butter and cook, turning occasionally, until some of the kernels are golden brown, about 4 minutes total.

9. Serve corn with softened butter and more salt and pepper.
 

More Arabic Food Recipes:
 
Moroccan Spice Corn Topper Recipe
Moroccan beef triangles recipe 
Shish Barak with Yoghurt
Shakreyah Recipe
Cashew Nuts Mafruka
Chicken and Potato in Oven

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Monday, August 4, 2014

Flavored Hummus Recipe

Photo: Flavored Hummus Recipe (Chef Osama)
 
The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try  Flavored Hummus Recipe. Enjoy the Arabic cuisine and learn how to make Flavored Hummus. 

Ingredients

1 1/2 cup chickpeas, canned
1/2 cup sesame paste
1/4 cup warm water
2 tablespoon lemon juice
2 tablespoon olive oil
Salt and white pepper
1/2 teaspoon ground cumin

For Flavors
3 tablespoon basil, olive oil paste
1 medium boiled beet, peeled, mashed with olive oil and lemon juice
3 tablespoon sweet red pepper paste
toasted bread

Method

- Rinse chickpeas under running water, drain.
- Whisk sesame paste with water in a bowl until combined.
- Peel chickpeas and place in a food processor.
- Add sesame mixture, lemon juice, oil and season with salt, white pepper and cumin.
- Process until soft puree is achieved.
- Divide mixture into three different bowls.
- Combine each flavor among the bowls, stir well.
- Serve flavored hummus with toasted bread.


Source: Chef Osama

More Arabic Food Recipes:

Fatteh with hummus recipe
Hummus With Crispy Chorizo Recipe
Vegetable Hummus Recipe
Homemade Hummus Recipe
Lamb, tabouli and hummus wrap recipe
Hummus without Tahini

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Sunday, July 6, 2014

Zucchini Stuffed with Lamb Recipe



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

Preparation time: 30 minutes
Cooking time: 25 minutes Serves: 4


Ingredients

9 oz/250 g ground (minced) lamb
1 small onion, chopped
1 teaspoon seven spices seasoning
1 tablespoon dried mint
3 tablespoons chopped fresh parsley
1⅓ cup (2 oz/6o g) long grain rice, rinsed
10 small Lebanese zucchini (courgettes), trimmed
1 tomato, chopped
salt and pepper

For the sauce
1 tablespoon olive oil
1 onion, chopped
4 tablespoons tomato paste (purée)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon seven spices seasoning

Preparation


Heat a skillet or frying pan, add the lamb, and cook over medium heat, stirring frequently, for 8-10 minutes until evenly browned. Add the onion and seven spices seasoning, reduce the heat, and cook, stirring occasionally, for 5 minutes until softened. Stir in the mint and parsley and season with salt and pepper. Remove the pan from the heat and stir in the rice. To make the sauce, heat the oil in a large saucepan, add the onion, and cook over low heat, stirring occasionally, for 5 minutes until softened. Stir in the tomato paste (puree), salt, pepper, and seven spices seasoning and cook for another minute. Pour in 1⅓ cups (1/2 pint/300 ml) boiling water and bring to back to a boil, then reduce the heat. Meanwhile, using an apple corer, remove the flesh from the zucchini (courgettes) and stuff the cavities with the lamb and rice mixture. Put a piece of tomato at either the end to prevent the filling from falling out. Add the zucchini and any leftover rice to the to the sauce, cover the pan, and simmer gently for 25 minutes.

 
Recipe Video:



Source: The Lebanese Kitchen Cookbook by Salma Hage's 


More Arabic Food Recipes:

Stuffed zucchini (kousa mahshi) recipe 
Vegetarian Stuffed Grape Leaves Recipe 
Stuffed grilled Colored peppers recipe 
Pastry Stuffed with Oriental Rice Recipe 
Stuffed Cabbage Recipe 
Lamb Stuffed Vine Leaves Recipe

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Monday, June 16, 2014

Baked Lamb Kibbeh Recipe



The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try Baked Lamb Kibbeh recipe. Enjoy the Arabic cuisine and learn how to make Baked Lamb Kibbeh. 

Ingredients

1 large onion
1 lb 5 oz/6oo g boneless leg of lamb, diced
2½ cups (12 oz/350 g) bulgur wheat, soak in water for 10 minutes and squeezed out in cheesecloth (muslin)
1 teaspoon seven spices seasoning
1 teaspoon ground cumin
1 teaspoon pepper
1 teaspoon dried mint
olive oil for brushing

For the filling
1 tablespoon,olive oil
7 oz/zoo g ground (minced) lamb
1 onion, chopped
⅓ cup (1½ oz/40 g) pine nuts, toasted
½ teaspoon seven spices seasoning
½ teaspoon pepper
½ teaspoon salt
½ teaspoon ground coriander
½ teaspoon ground cinnamon

Method

First make the filling. Heat the oil in a skillet or frying pan, add the lamb, and cook over medium heat, stirring frequently, for 8-10 minutes until evenly browned. Reduce the heat, add the onion, and cook, stirring occasionally, for another 5 minutes. Stir in the pine nuts, seven spices seasoning, pepper, salt, coriander, and cinnamon and cook for a few more minutes. Remove from the heat and set aside. Put the onion and lamb into a food processor and process until finely ground (minced). Tip into a bowl and add the bulgur wheat, seven spices seasoning, cumin, pepper, and mint, and knead well until thoroughly combined. Dampen your hands with a little water, take a handful of the mixture, and mold into an oval to fit the palm of your hand. Use your index finger to make a hole in the top, then gradually make a hollow, working around with your finger to create a thin wall. Add a tablespoonful of the filling, seal with a pinch, and reshape into an oval. Repeat this until all the lamb and bulgur mixture has been used. Brush a baking sheet with oil, put the kibbeh onto it, and chill in the refrigerator for I hour. Preheat the oven to 400°F/200°C/Gas Mark 6. Brush the kibbeh with oil and bake for 30 minutes or until cooked and golden.

Source: The Lebanese Kitchen Cookbook by Salma Hage's 


More Arabic Food Recipes:

Fried Chicken Thighs Recipe
Grilled Vegetable Meze Plate Recipe
Rice with Chicken and Tomatoes Recipe  
Bokhari Rice Recipe  
Lentil Rice with Meat & Carrots Recipe
Peas with rice (Bazella W Riz) Recipe


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Is Hummus Healthy?

Hummus, the simple dip of chickpeas, olive oil, lemon juice and salt, has America under a spell. The New York Times reported that the hummus industry has grown from just a $5 million dollar business 15 years ago, to one that totaled $530 million at U.S. food retailers in 2012.

If you're not really into hummus, we bet you know someone who is. Your best friend, your mom, your landlord -- they're all eating hummus. The savory dip is just irresistible. And don't worry if you just can't stop dipping pita in hummus -- we've found 10 great reasons why it's completely acceptable to eat hummus every single day of your life.

1. The nutrients in hummus could help you with weight management. 

 

Nutritionist Peggy Kotsopoulos told Fitness magazine that since hummus is so rich in protein, it can help fight hunger cravings and balance blood sugar levels. This could help curb excessive snacking. Kotsopoulos also says that the iron content in hummus helps boost your energy, which could make you more motivated to hit the gym.

2. Chickpeas can lower cholesterol.



In a study done by Jane Pittaway, an Australian lecturer in Health and Biomedical Science at the University of Tasmania's School of Human Life Sciences, a group of people aged between 30 and 70 and not in the best of health ate chickpeas every day for three years. She had a second group of people supply their daily fiber intake through wheat products like bread and cereal. The results showed that when both groups consumed the same amount of fiber, those on the chickpea diet consumed less fat and had a small reduction in cholesterol.

3. Hummus comes in so many awesome flavors.



You can never get bored with hummus because there are a myriad of ways to flavor it. There are 14 different Sabra flavors for your tasting pleasure, including roasted red pepper, chipotle, "supremely spicy," olive tapenade, spinach and artichoke, "luscious lemon" and basil pesto. But if you really want to go wild on hummus, we suggest checking out the company Hope Hummus. They've created innovative flavors like sweet potato, green chile lime and Thai coconut curry. The possibilities are endless and very delicious!

4. Because Natalie Portman is totally obsessed with hummus.



The super-talented vegan actress once told Vogue that she "consumes [her] own weight in hummus every day." If we eat our own weight in hummus every day will we become more like Portman? We can only dream...

5. Chickpeas may help reduce your cancer risk.



Foods that contain folate may reduce the risk of colorectal cancers (like colon cancer), possibly because of the nutrient's role healthy cell division. What's more, researchers believe dietary fiber helps promote the growth of healthy bacteria in the colon, which is also protective against cancer.

6. Eating hummus is part of the "Mediterranean diet," which is super good for you.



According to a study in The New England Journal of Medicine, about 30 percent of heart attacks, strokes and deaths from heart disease can be prevented in people who are at high risk if they switch to the Mediterranean diet. And since eating beans is a big part of this diet, what could be more Mediterranean than eating a bean spread rumored to have originally been made by people in Egypt?

7. It's a much better spread to use on bread (trust us).



If you are trying to find healthier ways to continue to eat your (not so healthy) foods, hummus can be your savior. Instead of the typical cream cheese on a bagel, be different and try hummus -- it's even delicious with lox! Food Republic suggests replacing the mayonnaise in chicken salad and deviled eggs with hummus for a healthy twist. Or you could just use hummus as a replacement for sandwich spreads. Just take a hint from Two Peas & Their Pod and mix hummus and avocado with roasted red pepper for a healthy and seriously tasty lunch.

8. It's so easy to make your own.



According to this recipe from Food & Wine, all you need to make your own hummus is a food processor, a can of chickpeas, a garlic clove, extra virgin olive oil, tahini, lemon juice and salt. Then all you have to do is throw all the ingredients in the processor. Voila! Homemade hummus is all yours to gorge on.

9. Because the rest of the world also seems to want to eat more hummus.



If you're starting to feel like you may have a serious hummus problem, don't worry, the rest of the world is right there with you. Check Twitter and you'll see that people can't resist talking about their serious obsession with the good stuff. So go ahead, accept your addiction, and take solace in knowing that it's one of the healthiest foods to consume on daily basis.

10. And, finally, because this humongous plate of hummus was made.



This plate of hummus was made in 2010 in Beirut and holds the Guinness world record for the biggest plate of hummus to ever exist. It weighed 23,520 pounds.

Adopted from  The Huffington Post  | By Renee Jacques 

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