Monday, May 18, 2015

Ghoriba with Pistachio Recipe - how to make Ghoriba with Pistachio

Ghoriba with Pistachio
 
The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try Ghoriba with Pistachio Recipe. Enjoy the Arab cuisine and learn how to make Ghoriba with Pistachio.

Ingredients

1     Cup     Softened Butter
1     Cup     Powdered Sugar
1     Large     Egg White
2     Cups     Flour
1     Dash     Salt
For garnishing     Coarsely ground pistachio, and pistachio halves

Preparation

1. Fit the middle rack in the oven. Preheat oven to 180 degrees.
2. In an electric mixing bowl put the butter and sugar. Fit the balloon whisk on the mixer. Turn on mixer to medium and mix until creamy (approx. 5 minutes).
3. Remove balloon whisk. Fit the K Beater onto the mixer. Add flour and salt. Turn on medium speed until dough forms.
4. Put ground pistachio in a shallow dish. Set aside.
5. Take a walnut sized piece of dough. Roll in hands forming a ball. Place ball onto the coarse ground pistachio and press gently so the bottom is covered with pistachio.
6. Place onto cookie sheet. Repeat with rest of cookie dough separating cookies 1 inch apart.
7. Decorate each cookie with pistachio half.
8. Bake for 8-10 minutes. Cookies should not turn brown in color before removing.
9. Remove Ghoriba from oven. Let cool for 2-3 minutes and transfer cookies to a cookie rack.

From Manal Al-Alem Kitchen

Recipes related to Ghoriba with Pistachio:

Pistachio Cake | Pistachio Hazelnut Baklava | Mamool | Barazeq | Znoud El sit | Halawet El Jeben

Sunday, May 17, 2015

Pistachio Delight Recipe - How to make Pistachio Delight

Pistachio Delight
 
The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try Pistachio Delight Recipe. Enjoy the Arab cuisine and learn how to make Pistachio Delight.
 
theratners's Note:
Pistachio nuts in a blanket of orange blossom hinted cookie batter topped with sesame seeds. These cookies have a slightly grainy textu ...
 

Total Time: 1 hrs
Prep Time: 35 mins
Cook Time: 25 mins

Serves: 20-30 Yield: 48-72 cookies 

Ingredients:  

1 cup ghee (vegetable or butter)
1 1/2 cups unbleached cane sugar
2 1/2 cups fine semolina flour
1 cup white flour
1 teaspoon baking powder
2 tablespoons orange blossom water
1 egg
2 cups shelled unsalted pistachio nuts, halved
1/2 cup sesame seed, toasted
1 teaspoon vanilla

 
Directions:
 

1 Using a stand mixer by hand or a hand mixer, creme ghee and sugar till well blended.
2 Add vanilla and baking powder while mixer is still on.
3 Add semolina flour and blend until fully incorporated.
4 Add white flour and do the same on slow speed. If doing by hand, stir the mixture starting slowly and gradually increasing speed.
5 Stir in orange blossom water and egg. At this time the mixture will appear thin but do not be concerned it needs to be wet.
6 Preheat oven to 400 degrees.
7 On a piece of parchment paper on a cookie sheet place place 4-6 pistachio halves
8 Using a melon baller, make a ball of cookie dough and roll the top in sesame seed.
9 Place on top of the 4 pistachio nuts.
10 Bake until the cookie is golden brown about 10-14 minutes.
11 Cool and remove from cookie sheet. Enjoy!

By theratners
food.com

Recipes related to Pistachio Delight:

Sesame Cookies (Barazek) | Chocolate Mohallabiah Meghli Recipe | Luqaimat | Knafeh | Khabeesa

Wednesday, May 13, 2015

Spiced rice pudding (meghli) recipe - How to make Spiced rice pudding (meghli)

meghli

The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try Spiced rice pudding (meghli) Recipe. Enjoy the Arab cuisine and learn how to make Spiced rice pudding (meghli).
 
A traditional Lebanese Christmas feast is not complete without the classic spiced rice pudding, the meghli, cooked to celebrate the birth of a child, including Christ. The broken rice used in this recipe gives this pudding a porridge-like texture.

Serves 8
Preparation 10min
Cooking 50min
Skill level Easy

By
Jody Vassallo

Ingredients

315 g (1½ cups) broken white rice (see Note)
220 g (1 cup) caster sugar
1 tbsp ground caraway seeds
2 tsp ground cinnamon
1 tsp ground aniseed
toasted flaked almonds and pine nuts, and roughly chopped pistachios, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Drink match Mix Kefraya Arak ($75, 750 ml) with water and ice.

Place rice, sugar, spices and 1.5 litres water in a large saucepan over low heat and stir until sugar dissolves. Increase heat to medium and cook, stirring to prevent mixture sticking, for 45 minutes or until mixture thickens and rice is tender. Add a little extra water if necessary.

Divide mixture among bowls, scatter over nuts and serve warm or cold.

Note
• Broken (cracked) rice is from Asian food shops. To make it yourself, process white rice in a food processor until finely chopped.

Photography by John Laurie.

As seen in Feast magazine, December 2011, Issue 4. For more recipes and articles, pick up a copy of this month's Feast magazine.

More recipes related to Spiced rice pudding (meghli):

Chocolate Mohallabiah Meghli Recipe | Luqaimat | Knafeh | Khabeesa | Mamool


Monday, May 11, 2015

Hot-seared sticky lamb shank terrine with Middle Eastern spices recipe

sticky lamb shank

The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try Hot-seared sticky lamb shank terrine with Middle Eastern spices Recipe. Enjoy the Arab cuisine and learn how to make Hot-seared sticky lamb shank terrine with Middle Eastern spices.  

This Middle Eastern terrine recipe from Greg and Lucy Malouf is a bit of a labour of love, but tremendously impressive. Serve it at room temperature or, just before serving, sear it in a very hot pan to bring out the rich stickiness of the meat.

Serves 8–10
Preparation 15min
Cooking 2hr 30min
Skill level Ace

By
Greg Malouf & Lucy Malouf


Ingredients

50 ml (2 fl oz) olive oil
6 lamb shanks
salt and pepper
2 onions, roughly chopped
3 sticks celery, roughly chopped
2 carrots, roughly chopped
4 garlic cloves, roughly chopped
50 ml (2 fl oz) sherry
2 litres (4 pints) good-quality chicken stock
2 cinnamon sticks
1 tsp allspice berries
1 tsp fenugreek seeds (optional)
1 tsp cumin seeds
6 pearl onions, peeled and left whole
10 Kalamata olives, stones removed
½ cup coriander (cilantro) leaves
6 Lebanese pickled cucumbers
splash of olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Preheat the oven to 180°C (350°F). Heat the oil in a large heavy-based casserole dish which has a lid. Season the lamb shanks generously with salt and pepper then put them into the casserole dish and sauté until coloured all over. Add the onions, celery, carrots and garlic and continue to cook for 5 minutes, until the vegetables start to colour. Add the sherry and let it sizzle for a moment or two before adding the stock.

Wrap the cinnamon sticks, allspice, fenugreek and cumin in a small piece of muslin and secure. Tuck it in among the shanks. Bring the pan to the boil and skim away any scummy fat that rises to the surface. Cover with foil and then the lid and put in the oven. Cook for 1¾–2 hours until the meat is very tender and falling from the bone.

Remove from the oven and strain the liquid into a saucepan. Pick the shanks out of the vegetables and, when cool enough to handle, pull the meat away from the bones, leaving it in largish pieces. Set aside to cool.

Bring the cooking stock to the boil and drop in the onions. Lower the heat and simmer for 15–20 minutes until the onions are tender. Remove from the stock and leave to cool with the lamb shank meat. Continue to simmer the stock until it has reduced to about 250 ml (9 fl oz). It should be a glossy syrup. Leave to cool a little.

Line a 30 cm (12 in) terrine mould with 3 layers of plastic wrap. (You need the layers to be large enough to wrap the terrine.) Now, gently break the onions apart and toss them gently with the lamb meat, olives, coriander and pickled cucumbers. Tip the mixture into the mould and pack it in carefully. Pour on the glaze, which will sink into the meat, then bring the plastic wrap up over the top. Seal it by cutting a piece of cardboard or polystyrene just large enough to fit into the terrine, and place it on top of the terrine. Place a weight on top and refrigerate overnight.

When ready to eat, unwrap the terrine and cut into 2 cm (¾ in) slices. If you wish to sear it, heat a heavy-based pan until nearly smoking. Add a splash of olive oil and sauté each slice of terrine for 30 seconds on each side. Serve with a leafy green salad.

Recipe from Saha by Greg and Lucy Malouf, with photographs by Matt Harvey.

Recipes related to Hot-seared sticky lamb shank terrine with Middle Eastern spices:

Lamb Shank Okra Tajine | Lamb Tagine with Cinnamon, Saffron, and Dried Fruit Recipe | Lamb fatteh | Lamb Chops with Maghrabia | Baked lamb and spiced rice (ouzi) | Lamb Salona with Potato & Carrot Crust

Wednesday, May 6, 2015

Blackeyed peas and chard stew recipe

 
The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try  Blackeyed peas and chard stew Recipe. Enjoy the Arab cuisine and learn how to make Blackeyed peas and chard stew.  


INGREDIENTS:

1 1/2 cups of blackeyed peas, soaked overnight, drained and cooked in plenty of water or 2 cans drained and rinsed under tap water.
1/3 cup olive oil
1 large onion, chopped
1 bunch Swiss chard, cut into thin ribbons (the traditional way is to separate stalks from the leaves and cut each separately then boil the stalks till tender and add back to the stew)
1 bunch cilantro, washed, drained and chopped (leaves only)
1 tablespoon mashed garlic
salt, to taste
1/2 teaspoon allspice or pepper
1 lemon, cut into quarters

1. Heat the oil in a large pot and fry the onion till translucent (cover the pot to speed-up this process). Add the garlic and cilantro and fry for 5 seconds, stirring with a wooden spoon. Add the chard and beans and about 1 cup of water and simmer gently until the chard has wilted and softened, keeping the pot half covered.

2. Serve with the lemon quarters to squeeze over the stew.


Recipes related to Blackeyed peas and chard stew:
 
Broad bean dip & Moroccan mezze platter | Middle Eastern broad bean dip | Lebanese Lamb and Bean Stew | Syrian White Beans and Meat Stew | Lamb Chops with Lebanese Green Beans | Rice with Broad Beans and Meat 

Sunday, May 3, 2015

Eat well: what to eat to help your brain


Whether your facing exams or keen to improve work performance, choosing the right foods can have a great impact on mental motivation, concentration and knowledge retention.

Exam time is quickly approaching for HSC and university students. While study is at the forefront, nutrition is often the furthest thing from students’ minds. However, a healthy diet plays a vital role in attaining optimal academic performance during the rigours and challenges of exam time.

Key foods and their components have been found to enhance cognitive function, improve mental alertness and enable sustained concentration to help students learn and remember the themes, concepts or formulas for their final exam.

Protein and brain power

Protein consumed from food sources provide the body with amino acids, or the building blocks, to produce key chemicals, such as neurotransmitters for the brain. Neurotransmitters are vital for brain cell-to-cell communication. Key neurotransmitters in terms of improved cognitive function and brain health include serotonin, norepinephrine and dopamine

Serotonin, produced from the amino acid tryptophan, is found in brown rice, cottage cheese, salmon, red meat, carrots, peanuts and sesame seeds. It helps in the regulation of memory, learning and mood.


For a boost of serotonin, try Gabriel Gaté's grilled lamb loin with capsicum and olives.

The amino acid tyrosine is involved in the production of the neurotransmitters norepinephrine, key to the transfer of memories to long-term storage, and dopamine, which is involved with improving motivation and activity. Tyrosine-rich foods include avocados, turkey, chicken, red meat, dairy, lentils, lima beans and sesame seeds.

The consumption of foods low in these amino acids, such as many “junk” foods, will result in low levels of serotonin, dopamine and epinephrine. This leaves students with lowered mood, concentration levels and a reduced ability to transfer learning to long-term memory. Similarly, consuming alcohol, caffeine and foods high in refined sugar will lower neurotransmitter levels such as dopamine, resulting in decreased motivation, mental dullness and an inability to focus.


Featuring spiced lamb, cinnamon-dusted chicken, almonds, pine nuts and rice, this traditional Lebanese dish will help improve motivation and activity.

Carbohydrates for sustained energy

Carbohydrates can provide sustained energy for mental alertness and concentration for those long study periods and for three-hour-plus exams. Glucose, the energy storage form of carbohydrates in the body, is the primary source of energy used by the brain. To ensure energy is sustained, students need to be careful which type of carbohydrates they are consuming.

There are two primary forms of carbohydrates, complex carbohydrates and simple carbohydrates. Complex carbohydrates are found in wholegrain cereals, breads, pastas, fruits and vegetables. Simple carbohydrates, as their name suggests, comprise single carbohydrate units such as glucose or fructose and are found in lollies, muesli bars, energy bars and drinks, and soft drink.

In the body, complex carbohydrates are absorbed a lot more slowly. The slower absorption rate means that energy is slowly released and available for a longer time. This allows students to be more alert, able to concentrate and commit information to memory for longer and more effectively.


Turkey, quinoa and salsa rojo salad combines complex carbohydrates with Tyrosine-rich ingredients.

Sugar burn-out

Sugar burn-out refers to the impending “high” and subsequent “crash” after consuming foods containing high levels of simple or refined carbohydrates.

As the sugar from these foods is quickly absorbed by the body there is a rush of glucose into the bloodstream, creating a short burst of energy, a “high”. The body (and brain) quickly use up this energy and the high is just as quickly followed by a burn-out or “crash”, leaving the person feeling lethargic, irritable and sleepy. Learning is not committed to memory and come exam time information cannot be effectively recalled.


For sustained energy, opt for whole grains, oily fish or an eggs.

Sustaining nutrition for a long exam

To ensure students have energy for that exam of three hours or more, they should eat a light meal comprising carbohydrates and protein - for example, baked beans on wholemeal toast or an egg or tuna salad wholemeal sandwich - one to two hours beforehand.

If the student is nervous, then they should try a snack of vegetable sticks and hummus or wholemeal raisin toast around one hour beforehand. This way their body and brain will be fuelled to go. In terms of fluids, water is best.


Smarter snack: hummus and vegetable sticks.

Brain function is influenced by short-term and long-term dietary changes. For overall health and optimum academic performance it is better to consume a healthy diet comprising a mix of fruits, vegetables, meats, cereals and dairy over the longer term. If nutrition has not been a primary focus over the last couple of months, then making dietary improvements now can help towards students achieving academic goals.

Remember the healthier the food, the more effective your brain is at retaining information and the better you’ll perform come exam time.

Lebanese chicken and rice (riz ala’ dajaj) recipe

Lebanese chicken and rice

The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try Lebanese chicken and rice (riz ala’ dajaj)  Recipe. Enjoy the Arabic cuisine and learn how to make Lebanese chicken and rice (riz ala’ dajaj). 

A traditional Lebanese dish typically served for special occasions, this recipe exemplifies the importance of spices in Lebanese cuisine. The delicately spiced lamb and rice is topped with cinnamon-dusted chicken, golden almonds and pine nuts. Serve with your favourite salad.

Serves 6
Preparation 20min
Cooking 45min
Skill level Easy

By
Sue Dahman

Ingredients

1 cinnamon stick
2 tsp salt, or to taste
500 g chicken breast fillets
40 g butter
1 brown onion, finely chopped
350 g coarse lamb mince
300 g (1½ cups) long grain rice, washed and drained
½ tsp black pepper
½ tsp Lebanese mixed spices (see Note)
2 tbsp olive oil
½ cup flaked/slivered almonds
½ cup pine nuts
½ tsp ground cinnamon
Lebanese salad, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Place the cinnamon stick, 1 teaspoon salt and 1 litre (4 cups) water in a medium-size saucepan and bring to the boil. Reduce the heat, add the chicken and simmer gently for 7 minutes. Remove from the heat and leave the chicken to poach in the water for a further 7–10 minutes until cooked through. Drain, reserving the stock. When cool enough to handle, coarsely shred the chicken.

Preheat the oven to 180˚C.

To make the rice, place a large saucepan over medium heat. Add the butter and onion and cook for 5 minutes until the onion softens. Add the lamb mince and cook, stirring regularly, for 10 minutes until the lamb just starts to brown. Stir in the rice, black pepper, mixed spices and the remaining teaspoon of salt and cook for 2 minutes, tossing to coat the rice. Add 625 ml (2½ cups) of the reserved chicken stock and bring to the boil, stirring occasionally. Reduce the heat to low, cover and simmer for 10–12 minutes, until the rice is cooked.

Meanwhile, arrange the pine nuts and almonds on two separate oven trays. Transfer to the oven and cook the almonds for 6–8 minutes and the pine nuts for 3–5 minutes until lightly golden. Set aside.

To serve, place the rice mixture on a serving platter and cover with shredded chicken. Top with almonds and pine nuts and sprinkle over the cinnamon. Serve with salad.

Note
• Lebanese mixed spice is available from Middle Eastern food stores.

Photography by Alan Benson


Recipes related to Lebanese chicken and rice (riz ala’ dajaj):

 
Makloube: Upside-down chicken and eggplant pilaf | Saudi Kabsa | Chicken biryani | Chicken Majboos | Lebanese Rice | Saudi Rice with Meat - Meat Zurbian


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