Moroccan Couscous with Chicken and Prunes Recipe

The Lebanese Recipes site invites you to try tasty Moroccan Couscous with Chicken and Prunes. Learn how to make the best Moroccan Couscous with Chicken and Prunes. This recipe consists of chicken, onion, garlic, parsley, mint, cardamon, saffron, olive oil, lemon juice, tomatoes, cinnamon, Orange zest, chickpeas, Prunes, and black olives.

Preparation time : 15 minutes
Cooking time : 40 minutes

Ingredients
1 kg skinned chicken drumsticks or 8 pieces
1 large onion or 200 g, chopped
6 cloves garlic, crushed
½ cup fresh parsley or 35 g, chopped
¼ cup fresh mint or 15 g, finely chopped
1 teaspoon ground cardamom
¼ teaspoon saffron filaments
¼ cup olive oil or 60 ml
¼ cup lemon juice or 60 ml
3 medium tomatoes or 450 g, diced
2 small cinnamon sticks
Orange zest, one small piece only
2 cups water or 500 ml
2 cubes MAGGI® Chicken Bouillon
1 tin canned chickpeas or 400 g, drained
2/3 cup prunes or 130 g, pitted and halved
1/3 cup black olives or 50 g, pitted

Preparation:

1. In a large bowl, combine chicken, onions, garlic, parsley, mint, cardamom, saffron, olive oil and lemon juice. Toss all the ingredients well. Cover and refrigerate for a minimum of 5 hours or over night to marinate.
2. To cook, heat a large pot, add chicken pieces with the marinade sauce, cook over medium to high heat for 5 to7 minutes or until chicken pieces are light golden brown.
3. Add tomato, cinnamon sticks, orange zest, water, MAGGI® Chicken Bouillon cubes and chickpeas.
4. Bring to a boil, cover and simmer for 35 minutes or until the chicken pieces become tender.
5. Stir in prunes and olives and simmer for another 5 minutes.
6. Remove cinnamon sticks and serve with couscous.

Greek Stuffed Vine Leaves

The lebanese Recipes blog invites you to try an easy recipe for Greek Stuffed Vine Leaves. Enjoy middle eastern cooking and learn how to make delicious Greek Stuffed Vine Leaves.

Preparation time : 25 minutes
Cooking time : 45 minutes

Ingredients
3 tablespoons olive oil
1 small onion or 100 g, finely chopped
300 g minced lamb
1 clove garlic, crushed
¼ teaspoon ground black pepper
1 cube MAGGI® Chicken Bouillon
¾ cup egyptian rice or 150 g
2 tablespoons fresh dill, finely chopped
¼ cup fresh parsley, finely chopped
1 teaspoon fresh mint, finely chopped
3 tablespoons pine seeds, roasted
¼ cup water or 60 ml
50 pieces vine leaves
1 cube MAGGI® Chicken Bouillon, dissolved in 2 cups or 500 ml water

Preparation

1. Heat the oil in a pan, sauté onions on medium heat for 3-4 minutes until soft. Add lamb, garlic, black pepper and cook until no traces of pink color remain.
2. Add MAGGI® Chicken Bouillon cubes, rice, dill, parsley, mint, pine seeds and water. Stir for 2-3 minutes until rice absorbs the water. Place aside to cool.
3. To stuff a grape leaf, place it on a working board with the dull side and the stem facing up. Place a teaspoon of the stuffing on the lower part of the leaf, fold the outside edges of the leaf towards the center and roll tightly into the shape of a finger.
4. Line the bottom of a sauce pan with 2 layers of unstuffed leaves then place the rolled stuffed leaves above them alternating the direction of each layer.
5. Add the dissolved MAGGI® Chicken Bouillon cubes; add enough stock to just below top level of rolls. Press with plate and bring to a boil, then lower the heat. Cover and simmer for 40-45 minutes until the leaves are tender and the rice is cooked.
6. Serve warm, garnished with lemon slices and sprinkle generously with their sauce.
7. Cooking tips : When using preserved leaves, soak in cold water for 30 minutes, replacing water several times to remove salt. If using fresh leaves, let stand in hot water for 10 minutes to soften.

Dolma Recipe - How to make Dolma

The Lebanese Recipes blog invites you to try an easy recipe for Iraqi Dolma. Enjoy traditional Iraqi cooking and learn how to make best dolma dish.

Ingredients

2 medium onions or 300 g, cut into thin slices
4 small eggplants or 300 g
4 small zucchini or 400 g
4 small potatoes or 400 g
4 small green bell peppers or 300 g

For the stuffing:
250 g lean minced lamb
4 cloves garlic, crushed
1 small onion or 100 g, finely chopped
½ cup egyptian rice or 100 g
1½ teaspoons ground cumin
¾ teaspoon ground black pepper
¼ cup fresh parsley, chopped
1 cube MAGGI® Chicken Less Salt Bouillon, crumbled

For the sauce:
1 tablespoon tamarind
1 cube MAGGI® Chicken Less Salt Bouillon
1½ cups boiling water or 375 ml

Preparation

1. Spread the sliced onions in the base of a large pot.
2. Wash and hollow eggplants, zucchinis, potatoes and bell peppers. Place them in a bowl with water to prevent changing their color.
3. Combine minced lamb, garlic, onion, rice, cumin, black pepper, parsley and MAGGI® Chicken Less Salt Bouillon cube.
4. Drain hollowed vegetables from water then stuff them with meat mixture. Arrange them over onion slices in the pot.
5. Dissolve Tamarind and MAGGI® Chicken Less Salt Bouillon cube in hot water. Pour stock over the vegetables.
6. Bring to boil, cover and cook over low heat for 35 minutes or until the vegetables and rice are cooked.
7. Place the vegetables on a large serving dish, add sauce and serve.

Syrian Green Peas Stew Recipe

Enjoy Syrian food cooking recipes and learn how to make delicious Green Peas Stew.

Ingredients

4 cups water or 1 liter
400 g lamb shanks, cut into cubes
1 small onion or 100 g, cut into small cubes
2 cubes MAGGI® Flavored Mutton Bouillon
½ teaspoon mixed spices
2 large carrots or 300 g, diced
2½ tablespoons tomato paste
750 g peas, green, frozen, thawed

Preparation

1. Add water and lamb cubes to a large saucepan. Bring to boil and skim froth as it appears.
2. Add onion and MAGGI® Flavored Mutton Bouillon cubes. Season with spices and simmer over low heat for 1 hour or until meat is tender.
3. Add carrots, tomato paste and green peas. Add more water if necessary and simmer for another 10–15 minutes or until carrot and green peas are cooked.

Syrian Okra and Meat Stew Recipe

Easy recipe for Okra and Meat Stew. Enjoy Syrian cuisine and learn how to make delicious Okra and Meat Stew... serve with rice.

Preparation time : 20 minutes
Cooking time : 1 hour, 30 minutes

Ingredients

600 g okra, small size
2 cups oil for deep frying
500 g beef, cut into cubes
4 cups water or 1 liter
4 medium tomatoes or 600 g, diced
2 cubes MAGGI® Flavored Mutton Bouillon
½ tablespoon butter
4 cloves garlic, crushed
¾ cup coriander leaves or 50 g, chopped

Preparation

1. Clean the okra then deep fry until half way cooked. Remove and set aside.
2. Add meat and water to a large saucepan. Bring to boil and skim froth as it appears. Then reduce heat and simmer for 1 hour or until meat is almost cooked.
3. Add tomato, MAGGI® Flavored Mutton Bouillon cubes, add more water if needed, and simmer until meat is tender.
4. Melt the butter in a frying pan and fry the garlic and coriander for almost a minute, then add it to the stew with the fried okra.
5. Simmer for 10 minutes and serve.

Roasted chicken with creamy walnut sauce recipe

Enjoy turkish cooking and try an easy recipe for roasted chicken with creamy walnut sauce. Learn how to make delicious Roasted chicken with creamy walnut sauce. This Turkish-inspired sauce makes a wonderful alternative to a classic bread sauce

Prep 15 mins
Cook 40 mins

Ingredients - Serves 4

8 chicken thighs , skin on and bone in
1 tsp cumin
½ tsp paprika
2 tbsp olive oil
6 pitta breads
150ml hot chicken stock
175g walnuts
1 small onion , chopped
2 garlic cloves , chopped
50ml single cream
juice 1 lemon
handful coriander , chopped

Method

1. Heat oven to 200C/180C fan/gas 6. In a roasting tin, toss together the chicken, cumin, paprika, 1 tbsp olive oil and seasoning. Cook for 40 mins until the chicken is crisp and cooked through.
2. Meanwhile, tear up 1 pitta bread and place in a small bowl. Pour over a couple of tbsp chicken stock and leave to soak. Dry-fry the walnuts in a frying pan for about 3 mins until golden and toasted. Set aside. Heat the remaining oil in the pan and cook the onion and garlic until softened. Place the softened pitta bread, onion mixture and most of the nuts into a blender. Pour over the rest of the chicken stock and whizz together until a rough paste forms. Return the mixture to the pan. Add the cream and lemon juice, season and keep warm.
3. When the chicken is cooked, arrange on a platter. Stir the coriander through the sauce and spoon into a bowl. Roughly chop the remaining walnuts and scatter over the chicken. Toast the pittas, cut into wedges and serve alongside

Turkish Doughnuts with Rose Hip Syrup Recipe

Lebanese Recipe blog invites you to try delicious Turkish Doughnuts with Rose Hip Syrup.

Turkey is a paradise for street-food fans, when you travels there, try nibbling on the airy doughnuts soaked in syrup that are offered by many vendors. Let's make them by lacing a basic cream-puff dough with cardamom and cinnamon. Dried rose hips steeped in the syrup add a little texture and tartness to the sticky, fragrant bites.

Ingredients:

For rose hip syrup:
1 cup water
1 1/2 cups sugar
1/2 cup dried rose hips
1 teaspoon green cardamom pods
1/4 cup rose water
2 tablespoons fresh lemon juice

For doughnuts:
1 cup all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon ground cardamom
1/4 teaspoon cinnamon
1 cup water
1 stick unsalted butter, cut into pieces
1 tablespoons sugar
3 large eggs, warmed in very warm water 10 minutes
About 10 cups vegetable oil for frying

Equipment: a deep-fat thermometer

Preparation

Make rose hip syrup:
Bring water, sugar, rose hips, and cardamom pods to a simmer in a small heavy saucepan over medium-low heat, stirring until sugar has dissolved, then gently simmer, uncovered, until rose hips are softened, about 30 minutes. Remove from heat and stir in rose water and lemon juice.

Make doughnuts while syrup simmers:
Whisk together flour, kosher salt, and spices in a small bowl.

Bring water to a boil with butter and sugar in a 3-quart heavy saucepan, stirring until butter has melted. Add flour mixture all at once and cook over medium heat, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 1 minute, then cook, stirring constantly, 1 minute more. Cool 5 minutes.

Add eggs 1 at a time, beating well with a wooden spoon after each addition. (Dough will appear to separate at first but will become smooth.)

Heat 2 inches oil to 350°F in a wide 5-quart heavy pot over medium-high heat.

Divide dough into 12 portions. With wet hands, form each portion into a 2-inch ball (dough will be sticky). Slightly flatten one ball in a wet palm, then make a 1-inch hole in center with fingers and add to hot oil. Quickly repeat with 5 more balls and fry, turning occasionally, until golden-brown and just cooked through (cut one open to test), about 8 minutes. Transfer with a slotted spoon to paper towels to drain. Return oil to 350°F and repeat with remaining dough.

Reheat syrup (if necessary), then dip each doughnut in syrup, turning to coat, and transfer to a platter. Drizzle doughnuts with some of remaining syrup and serve warm.

MIDDLE EAST SPICE RECIPE

Spice ingredients

1 + 1/2 tsp Cumin
1 tsp Coriander
1/2 tsp Sumac
1/4 tsp Dried mint
1/2 tsp Dried thyme
1/4 tsp Dried pomegranate seeds
1/2 tsp Cinnamon
1/4 tsp Nutmeg
2 tsp Paprika
1 tsp Salt
1 tsp Light brown sugar
1/2 tsp Turmeric
Pinch black pepper


Picture of Chefs spice blend mixed with lemon, olive oil and garlic.





How to make Middle Eastern spice mix/blend

Take all of the spices listed on the ingredients and place into a coffee grinder or spice grinder.

Pulse for 1-2 minutes until the pommegranate seeds become powder.

Keep in a sealed container until used.

For a delicious marinade mix Chefs Middle Eastern spice mix with olive oil, garlic paste and fresh lemon juice.

Spiced almond fish with fattoush recipe - How to make Spiced almond fish with fattoush

The lebanese recipes blog invites you to try Spiced almond fish with fattoush. Enjoy Lebanese cooking and learn how to make spiced almond fish with fattoush.

Ingredients (serves 4)
1/3 cup flaked almonds, finely chopped
1/4 cup dukkah with almonds (see note)
1 teaspoon finely grated lemon rind
4 (150g each) salmon fillets, skin removed, cut into 5cm pieces
vegetable oil, for shallow-frying

Fattoush
1 large Lebanese bread round
2 medium tomatoes, roughly chopped
1 Lebanese cucumber, chopped
1/2 small red onion, halved, thinly sliced
1 cup fresh flat-leaf parsley leaves
2 tablespoons olive oil
2 tablespoons lemon juice

Method

1. Combine almonds, dukkah and lemon rind on a plate. Press fish in mixture to coat. Pour oil into a large frying pan until base is covered. Heat over medium heat. Cook fish for 2 to 3 minutes for medium or until cooked to your liking.
2. Meanwhile, make fattoush Grill bread until browned and crisp. Break into bitesized pieces. Combine tomato, cucumber, onion, parsley, olive oil and lemon juice in a bowl. Add bread. Toss to combine.
3. Serve fish with fattoush.

Lamb and Lentil Soup

 Penny's Lentil and Lamb Soup

PRINT THIS RECIPE

1 pound lentils (preferably French Le Puy)

¼ cup olive oil

5 cloves garlic

1 medium onion

1 small can tomatoes (14 ounces)

3 carrots

2 bay leaves

½ teaspoon oregano

1 pound ground lamb or lamb sausage removed from casings

3 Tablespoons balsamic vinegar

Salt and pepper to taste

Peel and mince garlic. Chop onions into small dice. Heat olive oil in a soup pot. Brown onions and garlic taking care not to burn the garlic. Remove cooked onions and garlic and reserve. Brown lamb in soup pot. Drain off extra fat. Return onions and garlic to pot. Add the tomatoes, and lentils and cover by one inch with water. Bring to a boil, then turn to simmer adding herbs. Cook for thirty minutes. Peel and chop the carrots, cutting them on a diagonal so they are largish. Add carrots and cook the soup until the carrots are done to your liking. Add the vinegar. Let the soup sit if you have time so the flavors will mingle. Add salt and pepper to taste.

Note: Substitute 3 Tablespoons wine vinegar and ½ teaspoon sugar if balsamic is not available. The key to this soup is the vinegar!

Falafel and hommus wrap

Enjoy best Lebanese & middle eastern sandwich recipes and learn how to make Falafel and hommus wrap.

Ingredients (serves 4)
4 multigrain wraps
1/2 cup hommus dip
1/2 baby cos lettuce, leaves separated, torn
150g tabouli
1 Lebanese cucumber, cut into ribbons
6 (225g) falafel with sesame seeds, halved

Method
Place wraps on a flat surface. Spread hommus along centre of each wrap. Top with lettuce, tabouli, cucumber and 3 falafel halves. Roll up firmly to enclose filling. Serve.

Notes

• You can use any type of bread or rolls. For kids, use wholemeal, wholegrain or light rye.
• Wrap sandwiches in plastic wrap. Store in the fridge until ready to pack into lunch boxes. Pack sandwiches with ice bricks or frozen drinks to keep the fillings cool.

Irish Lamb Stew

Leyden Glen Farm’s Irish Lamb Stew

 Print the recipe

I love cooking lamb stew (or stew of any kind for that matter). The scent of the bubbling meat stock on the kitchen stove warms my insides as soon as I walk in the door from doing farm chores. I chop all the veggies in the morning after breakfast and begin the stewing process. After lunch, I add all the extra veggies that I have already cut up and cook the stew until the veggies are just done. I let the pot sit and cool on the stove to develop the flavor. It is always better the second day.  

Traditional Irish lamb stew does not contain any vegetables but potatoes, onions, and leeks. I’m not a traditional girl so I add some great winter storage root crops including carrots and turnips. They add an interesting texture to the stew and a bit of color since it can verge on mushy and brown.

Potato Notes: It’s nice to use a mix of both a floury potato (traditional bakers including Russet and Idaho) and a waxier potato (Yukon Gold and small reds). Add the floury potatoes in the beginning of the stew. They will fall apart and make the sauce thick. I add the waxy potatoes with the rest of the vegetables and only cook them until they are just done so they will hold their shape.

I use lamb stock as my liquid but I’m a sheep farmer and frequently have leftover bones to cook up a good flavorful stock. You can substitute water or beef or chicken stock for your liquid. A bottle of Guinness might add an interesting flavor. Feel free to use more lamb if you want a meatier, chewier stew. The small amount of meat in this recipe will give great flavor but if you’ve got a house full of die-hard carnivores, use at least 2 pounds of lamb.

What You Will Need to make Irish Lamb Stew for 6 people:

1 to 1 1/2 lb. Leyden Glen Farm lamb stew meat or 1/2 lamb shoulder (bone-in)
2 small to medium onions
1 1/2 lbs. potatoes (see potato notes above)
1 small to medium turnip
7 carrots
salt and pepper
2 T. olive oil
16 oz. water, lamb stock or beef stock
1/2 teaspoon dried thyme
1 bay leaf

Chop the onions. Heat the 2 tablespoons olive oil in a soup pot and brown the onions until translucent. Remove and reserve the onions leaving a bit of the juice in the bottom of the pot. Add the lamb and brown. Add salt and pepper. Remove the fat if your lamb is too fatty. The fat from the lamb will add flavor but too much isn’t pleasant.

Step One: Peel and dice the potatoes. I like to dice the floury potatoes small and leave the waxy ones in larger chunks. When the lamb is brown, add half the potatoes (use the smaller floury potato dice) and the reserved cooked onions. Add your liquid of choice (water, stock or beer) and dried thyme and bay leaf. Bring to a boil, then reduce to a very low simmer. Cook for 1 1/2 to two hours. It may be necessary to add more water to avoid scorching. By the end of the cooking time, the potatoes should have disintegrated and become the thickener for the stewy-sauce. If they haven’t, use a potato masher and squash them down to thicken the stew.

Step Two: In the meantime, peel the carrots and turnips. Cut into chunks about an inch square. Add the remaining waxy potatoes, carrots and turnips to the stew and cook until the newly added vegetables are to your liking. A half hour usually does it for me. Some people like their veggies more whole and crunchy and some like them mushier. You decide!

Crock Pot Instructions: If you want to use a crock pot, throw all Step One ingredients into the crock pot and cook until the meat is tender. On top of your stove, cook the remaining vegetables in water until they are as you like them. Drain them and set aside. About 1/2 hour before you are to eat, add the cooked veggies to the crock pot, turn it to high and finish it all up.

For either version: Correct the seasonings and if you have time, let the stew sit overnight to develop the flavor. A sprinkling of chopped parsley adds a nice bit of color and will make your stew more appealing. Serve with a green salad, a loaf of crunchy bread and a pint of Guinness.

Leyden Glen Farm's Honest to Goodness Shepherd's Pie Recipe

Shepherd's Pie is one of those recipes that you can tweak and use all kinds of odds and ends from your pantry, fridge or freezer. In fact that's the fun of it. It's also great to make an extra one to put in the freezer for those nights you just can't bear to chop an onion or mince some garlic. 

 

Leyden Glen Farm's Shepherd's Pie

This is our “farm version.” It’s yummy and homey and will feed a crowd.

2 pounds potatoes
1 cup milk
2 tablespoons butter

1 pound ground lamb
1 tablespoon olive oil
1 onion - diced
2 carrots – diced into ½” pieces
5 cloves garlic - minced
1 cup chicken broth, lamb stock or white wine
1 tablespoon tomato paste
½ teaspoon dried rosemary
½ teaspoon dried thyme
Salt and Pepper
1 cup each corn and peas (I use frozen)
¼ cup parmesan cheese

Peel and chop the potatoes. Boil in salted water until tender and mashable. Drain. Add the milk and butter. Mash the potatoes, season to taste with salt and pepper and set aside.

Brown the lamb, drain fat and set aside. Saute the onions and garlic in the oil until onions are translucent taking care not to burn the garlic! Add the diced carrots and sauté for 3 more minutes. Mix together the broth, tomato paste, herbs and salt and pepper. Add all ingredients to the skillet and simmer until carrots are done to your liking. The mixture should be thick. If too saucy, let some of the moisture evaporate. Add the frozen peas and carrots. Try not to overcook!

Butter a 9 x 13 casserole. Pour in the meat mixture and smooth. Spoon the potatoes over the top of the meat and spread evenly.  Place in a 350 degree oven and bake for 25 minutes. Sprinkle with the parmesan cheese. Broil to melt the cheese and brown the top.
Let stand for 5 minutes before serving.

To make an Italian-ish version of this:
Substitute red wine for the white wine.
Substitute 1 can cannelini or Great Northern beans for the corn and peas.
Add ¼ cup basil pesto to the meat sauce mixture before topping with the potatoes. 

Lamb and Rhubarb Stew

 

My advice is to let the stew sit for a couple of days because it sure does improve with age. Make sure you use golden raisins - otherwise the stew will look like there are lamb pellets in it! (Most likely only a sheep farmer would think of this!) Enjoy!

Persian Lamb and Rhubarb Stew

3 Tbsp olive oil
1 large onion
4 cloves garlic
1 tsp coriander
1 tsp cumin
½ tsp cinnamon
1 tsp ginger
¼ tsp nutmeg
salt and freshly ground pepper
1 to 2 pounds lamb shoulder – bone-in
    (lamb stew meat can be used although the bones will add more flavor)
1 Tbsp tomato paste or a small can (14 oz.) Italian tomatoes

1 pound rhubarb – cut into 1 inch pieces with stringy bits removed if the skins are very thick
1/2 cup raisins (preferably golden)
2 Tbsp sugar
¼ cup minced mint or parsley or a mix of the two – whatever is easier – for garnish

In a dutch oven, brown the onion and garlic until onions are translucent in 2 Tbsp olive oil. Add the coriander, cumin, cinnamon, ginger and nutmeg and cook until spices begin to smell lovely. If it begins to stick, add a little bit of water to create a bit of a sauce. Set aside onion mixture.

Add 1 Tbsp olive oil to pan. Brown the lamb on all sides. Remove lamb from pan. Clean excess fat out of pan. Return the onions, spice mixture and lamb to the dutch oven. Add the tomato paste (or tomatoes), salt and pepper and add water (or lamb stock) to the pot so that it is half the way up the lamb shoulder.

Bring to a boil on top of stove. Cover with a tight fitting lid and place in a 250 degree oven and cook for 3 hours, turning the shoulder roast half way through. Alternately, cook in a slow cooker for 5 hours on low.

At the end of the three hours, remove the meat from the pot and pull the bones out of it. If the meat is not falling off the bones, return to the oven for another hour. (Save the bones for lamb stock. Store them in the freezer if you don’t have time to make the stock just yet.) With your hands, shred the meat which should be falling apart into chunks. Add the sliced rhubarb, the chunks of cooked meat, the golden raisins and the sugar back to the pot. Bring to a boil on the top of the stove and immediately return to the oven and cook another hour.

Remove from oven and taste for spices. Add more if you want a more intense flavor. If the flavor is too sour, add a touch more sugar. If the stew is too saucy, simmer with the lid off to reduce the stock. 

This stew really does improve if it sits in the fridge for a couple of days. Serve over basmati rice, couscous, or rice pilaf garnished with the parsley and mint. A green salad would be nice with it.

Cauliflower Stew With Tahini Sauce Recipe - How to Make Cauliflower Stew With Tahini Sauce

You are invited to try a delicious Lebanese recipe for Cauliflower Stew With Tahini Sauce. Enjoy a vegetarian Lebanese dish and learn how to make wonderful Cauliflower Stew With Tahini Sauce. This recipe consists of cauliflower, potatoes,onions, garlic, tahini (sesame paste), white vinegar, fresh lemon juic,e pomegranate molasses, orange juice, and sumac. This recipe is posted based on a special request from one of the site followers. It's yummy middle eastern dish...Enjoy!

Ingredients:

1 small head cauliflower, cut into medium florets
2 medium potatoes, cut in 1-inch chunks
3 medium onions peeled and thinly sliced
2 garlic cloves, crushed
6 tbls tahini (sesame paste)
2/3 cup Water
1 tbls white vinegar
1/3 cup fresh lemon juice
1 1/2 tbls pomegranate molasses
Juice of 1 orange and grated peel (not the bitter white part)
1 tsp salt (to taste)
1 tsp sumac

Preparation:

1. Heat the oil in a medium saucepan over medium-high heat until a bread cube dropped into the oil turns light golden after 15 seconds.
2. Add half the cauliflower to the hot oil and fry, turning occasionally, for 8 minutes or until light golden. Remove with a slotted spoon and transfer to a plate lined with paper towel to drain. Repeat with remaining cauliflower.
3. Add potatoes to the hot oil and fry until light golden. Remove and transfer to a plate lined with paper towel to drain.
4. Add sliced onion to the oil and fry turning occasionally until light golden.
5. To make the tahini sauce, place the tahini, and water in a meduim bowl and stir well until smooth. Then, add crushed garlic, vinegar, lemon juice, pomegranate molasses, salt, sumac, orange juice, and grated orange. Stir all ingredients very well.
6. Place the tahini sauce in a large saucepan. Bring to the boil stirring frequently.
7. Add fried cauliflower, fried potatoes, and fried onion to the sauce then cook over meduim heat for 30 minutes. If the sauce is very thick, you can add a little water and stir.
8. Serve hot or cold. (You can also serve it hot with Lebanese Rice).

Greek Spiced Lamburgers with Yogurt Sauce

Greek Flavored Burgers

1 pound ground lamb
1/4 cup parsley
1/4 cup mint
2 cloves garlic
1 tsp. salt
1 tsp. dried oregano
fresh ground pepper

Place the parsley, mint, and garlic in a food processor and chop until fine. Place all ingredients in a bowl and mix thoroughly. Form into 4 patties. 

 

Grill. 

Serve with red onions, feta cheese, and black olive tapenade topped with the yogurt sauce below on pita bread or a bun as shown.

Yogurt Sauce:

1 cup (8 oz) yogurt - preferably Greek
1 small cucumber - peeled, seeded and finely diced
1 teaspoon lemon juice
salt and pepper
1 teaspoon dried dill or fresh if available
1 minced garlic clove (for garlic lovers)

Note: Raw garlic adds a real bite (good or bad? depending on your taste)

Peel cuke and cut lengthwise in half. Scoop out seeds. Salt and let sit for 1/2 hour. Rinse salt off. Chop into small pieces about 1/4" in pieces. Combine all ingredients in bowl and let sit. Serve with burger as a sauce.

Oh boy is this yogurt sauce delicious! Understatement. I've doused it on chicken and lamb and used it as salad dressing on greens. Astoundingly good. I leave out the garlic even though I am one of the biggest garlic fans on this planet. I like the freshness of the cukes, lemons, and dill just plain.

Lamb Koftas with Yogurt Sauce

A kofta is a small spiced meatball made from ground meat. You can use any ground meat (turkey, beef, chicken or even fish) but traditionally in the Middle East koftas are made from lamb. I first found this recipe in our local Greenfield Recorder via the Associated Press. It is quick and easy to make and you can prepare everything ahead of time, pulling together a meal in minutes. (That is assuming you don't have to make your own pita bread!) Lamb koftas are different take on traditional burgers making them fun for a barbeque where you want to introduce your friends to the flavor of lamb. 

The yogurt sauce is so good you’ll just want to drink it or use it as a salad dressing. This recipe is the closest I have found to replicating the taste of a lamb gyro although it is much friendlier for the home cook. It is not necessary to grill the koftas - they taste just as good baked or broiled. This recipe serves 4. The koftas could also be shaped into mini-meatballs, baked, and served as a appetizer with the yogurt dipping sauce on the side. Feel free to vary the spices depending on your likes. 

For Koftas
1 pound ground lamb
1 small onion, chopped
2 pieces bread - preferably crusty white bread torn into pieces (or 1/2 cup unseasoned bread crumbs)
1/2 cup parsley
1/4 cup mint
2 cloves garlic
1/2 teaspoon each cumin, cinnamon, ginger, and salt
1/4 teaspoon pepper
1/2 Tablespoon red curry paste (optional but a nice addition, find it in the Chinese food aisle)
1 large egg

For sandwich:
4 large pita breads
2 tomatoes chopped into small dice
lettuce leaves, torn

For Yogurt Sauce:
1 cup (8 oz) yogurt - preferably Greek
1 small cucumber - peeled, seeded and finely diced
1 teaspoon lemon juice
salt and pepper
1 teaspoon dried dill or fresh if available
1 minced garlic clove (for garlic lovers)

Place bread in food processor and pulse until it forms a fine crumb. (Alternately, use 1/2 cup bread crumbs.) Add onion, parsley, mint, garlic, herbs, salt and pepper and pulse until mixed and finely chopped. Beat the egg in a separate large bowl.  Add the ground lamb and the bread, onion and herb mixture to the egg and mix well with your hands.

Shape into oblong balls (resembling small sausages using about 2 Tablespoons/kofta) and place in refrigerator for 1/2 hour if you have time. (The chilling will help to keep the koftas together when grilling.)

 

Bake, broil or grill depending on your preferences.

Yogurt Sauce: Mix all ingredients together in a bowl and let sit to combine the flavors. Serve it chilled.

To assemble: Insert three koftas into a piece of pita bread. Top with chopped tomatoes and lettuce. Drizzle with the Yogurt Sauce.

Resep Masakan Arab IV (Kebab Spesial)

Kalau bosan dengan satai dan gulai kambing, Anda bisa coba mengolah daging kambing dengan bumbu Timur Tengah ini. Kecuali dijamin rasanya empuk, aroma bumbunya sangat harum. Enak dimakan panas dengan sambal kecap rawit.

Bahan:
500 g daging kambing cincang
2 lembar roti tawar, rendam dalam air hingga lunak, peras
5 butir bawang merah, parut halus
4 siung bawang putih, parut halus
2 sdt ketumbar bubuk
1/4 sdt adas manis bubuk
1/2 sdt jintan bubuk
1/2 sdt kunyit bubuk
1/2 sdt merica hitam bubuk
1 butir telur ayam
1 sdt garam
6 sdm minyak samin/mentega
tusuk satai

Cara membuat:
# Aduk daging kambing cincang dengan roti tawar, bumbu dan telur hingga rata.
# Bentuk adonan menjadi bulatan-bulatan panjang.
# Panaskan mentega/minyak samin hingga leleh. Goreng bulatan daging hingga kuning kecokelatan dan kering. Angkat dan tiriskan.
# Tusuki masing-masing dengan tusuk satai.
# Sajikan hangat dengan sambal kecap rawit.

[Resep Makanan Korea] Bikin Tteokbokki Yuukk..

Di Ko rea saat jalan-jalan di musim dingin, paling enak sejenak menghangatkan diri, mampir di warung tenda (pojangmac ha ) sambil makan Tteokbokki atau hanya sekedar makan odeng.
Bahan dasar Teokbokki adalah tteok ( 떡 ) yang disebut dengan garae tteok ( 가래 떡 ) yaitu jajanan da ri beras yang berbentuk bulat memanjang.

Cara membuat garaetteok adalah :
1. Bahan-bahan :
Tepung beras 300 g
Air 110g
Minyak wijen 3 sendok makan
2 . Cara membuatnya :
Tuangkan air sedikit demi sedikit pada tepung beras, kemudian aduk pelan-pelan dengan menggunakan tangan. Haluskan dengan menggunakan tirisan. Setelah kukusan sudah mengeluarkan uap, kukuslah tepung beras itu hingga matang. Setelah matang, angkat lalu dibuat menjadi adonan sambil mengoleskan minyak wijen supaya tidak lengket, hingga kenyal. Setelah itu adonan dibuat dengan bentuk panjang dan bulat . Kemudian oleskan sedikit minyak wijen di luarnya biar tidak langsung mengeras. Nah Garaetteok sudah jadi. Gampang bukan…? Karena Jajanan ini sangat populer, maka Garaetteok telah diproduksi secara pabrikan, dan harganya menjadi relatif murah dan tentu tidak repot .
Cara membuat Tteokbokki ( 떡볶이 ):
1. Bahan-bahan :
200 g Teuk (kue beras)
1/4 buah bawang bombay
30 g wortel
2 buah jamur Shitake kering
1 buah cabe hijau dan merah
1 sdt minyak goreng
1 sdt minyak wijen
2. Bahan-bahan untuk bumbu
1 sdm bubuk cabe merah
1 sdm Kochujang , taujo cabe merah
1 sdm bawang putih yang dicincang halus
1/2 sdm gula pasir
3 sdm kalu daging
sedikit biji wijen, lada hitam, dan minyak wijen
3. Cara memasaknya :
Tteuk dicampurkan dengan minyak wijen. Potong melintang bawang bombay dan wortel. Iris tipis jamur Shitake yang telah direndam dengan air panas hingga lunak. Potong melintang cabe hijau dan merah. Campurkan semua bahan untuk bumbu. Panaskan minyak dalam wajan lalu masukkan bumbu. Setelah bumbuh masak, masukkan bawang bombay, wortel, dan cabe. Masukkan dan tumislah hingga bumbu diresap pada tteok. Tteokbokki siap disajikan.

[Resep Makanan Korea] Samgyetang, Sup Ayam Ginseng Korea!!

Bahan Utama :
(untuk 1 orang)
1 ekor ayam utuh(450~500g), 50g beras ketan, 1 biji buah berangan, 2 biji buah ginkgo, 1 akar ginseng basah, 2 buah kurma Korea, 10g daun bawang, sedikit garam dan lada Bumbu :
Bahan untuk kuah : 2 liter air, 10g jahe, 100g lobak, 10 biji bawang putih, 5g Gamcho(akar manis), 5g Hwanggi(akar kuning)

Samgyetang atau sup ayam ginseng adalah masakan sehat yang dibuat dengan cara memasukkan beras ketan, kurma, buah berangan, dan buah ginkgo kedalam perut ayam yang kemudian direbus dalam kaldu. Dalam buku kuno dinasti Joseon tertulis bahwa ayam kecil direbus dan dihidangkan kepada orang yang tua pada Sambok, 3 hari terpanas dalam musim panas, yaitu chobok, jungbok, dan malbok. Terutama di zaman dinasti Joseon istri raja Injo yang sakit dihidangkan sup ayam bernama Hwanggyetang yang dimasak dari ayam dan Hwanggi, jenis akar tumbuhan berkhasiat. Inilah yang menjadi asal usul Samgyetang. Di zaman sekarang Samgyetang juga disukai masyarakat Korea sampai mereka antre panjang di depan restoran untuk memakan Samgyetang pada hari sambok musim panas.

Cara:

1. Keluarkan bagian dalam perut ayam, bersihkan kemudian potong bagian buntut ayam
2. Isi perut ayam dengan beras ketan yang sudah dibersihkan dan direndam 1 jam dalam air dingin
3.  
4. Masukkan buah berangan dan ginkgo serta ginseng basah ke dalam perut ayam
5.  
6. Kaki ayam disilangkan dan diikat dengan benang
7. Rebus 2 liter air bersama jahe, lobak, akar manis, akar kuning, dan bawang putih selama 30 menit kemudian bahan di dalam kuah dibuang kecuali bawang putih
8.  
9. Masukkan ayam ke dalam kuah lalu direbus kembali di atas api besar selama 40 menit lalu kecilkan api dan masak selama 10 menit
10. Pindahkan ayam ke mangkuk, tuangkan kuah yang sudah disaring lemaknya, taburi daun bawang yang telah dipotong-potong, dan dibumbui garam dan lada.

☑ Beras ketan direndam dalam air dingin selama 1 jam supaya mudah dimasak. Kalau tidak waktu memasak menjadi lama sehingga daging ayam akan jadi keras
☑ Boleh pakai ginseng kering jika tidak mendapat ginseng basah
☑ Akar manis dan akar kuning akan menghilang bau amis ayam dan menambah rasa kuah. Tapi tidak harus dipakai
☑ Setelah memasak ayam di atas api besar selama 40 menit lalu kecilkan api dan masak selama 10 menit lagi
☑ Daun bawang dapat menghilangkan bau amis ayam dan beraroma

[Resep Makanan Korea] Kimbab Korea..

Tau Kimbab kan… Nah kalo ini bahannya cukup simpel, yang susah cuma rumput lautnya.. Berhubung harus beli di Toko Supermarket Khas Korea gituu..

Nih bahannya:

• 4 lembar kim (rumput laut yg dikeringkan) b’bentuk segi 4 dan warnany hitam (bisa diperoleh di supermarket besar/supermarket khusus Korea)
• 2 mangkuk nasi
• 1 butir telur dadar, iris tipis
• 50gr wortel, kupas, potong korek api
• 50gr danmuji (asinan lobak), potong korek api
• 50gr bayam, dibersihkan lalu direbus sebentar dalam air panas dengan sedikit garam lalu disaring
• 50gr ham (bisa diganti dengan daging sapi, tuna, atau keju), potong korek api
• 1 sdm minyak wijen
• ½ sdm cuka
• sedikit garam dan minyak goreng

Cara Pembuatan:

• Campurkan nasi dengan ½ sdm minyak wijen, cuka, dan sedikit garam.
• Tumislah wortel dengan sedikit minyak.
• Tuang dan ratakan nasi diatas Kim.
• Atur wortel, bayam, telur dadar, ham, danmuji di bagian depan atas nasi.
• Gulunglah kim bersama dengan isiny.
• Potong sebesar 1cm.
• Sajikan..

One Dish Chicken & Rice Bake

Chicken and rice paired with a creamy mushroom sauce bake together for a delicious one-dish meal that's easy to clean up.

Yield
4 servings
Ingredients
* 1 cup water *
* 3/4 cup uncooked regular long-grain white rice
* 1/4 teaspoon paprika
* 1/4 teaspoon ground black pepper
* 4 skinless, boneless chicken breasts


Preparation
Mix soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
Bake at 375°F. 45 min. or until done.
For creamier rice, increase water to 1 1/3 cups.
Tip: Serve with your favorite steamed vegetable blend. For dessert serve pear wedges.

Martabak

Kembali menjadi orang rantau, sepertinya urusan masuk dapur sudah bukan suatu pilihan lagi. Mau tidak mau ya harus mau, mungkin begitu lebih tepatnya. Kalau dulu masih semangat membuat beberapa macam masakan (at least 2 macam), tapi kalo sekarang sepertinya otak ini harus lebih diputar lagi untuk mencari 1 macam masakan yang tentunya tidak terlalu repot tapi sudah komplit. Bahasa singkatnya sih sebenernya cuma M A L E S ... hehehe.



Lagi kepingin martabak, jadi ya udah bikin aja. Berhubung sekarang menganut azas diatas tersebut, jadilah akhirnya si martabak ini selain untuk camilan, dimakan juga dengan nasi... hehehe. Lha wong ngga ada lauk lain... :P

Untungnya suami dan anak ngga protes.... itu yang penting toh??

Martabak

Bahan-bahannya:

- Kulit lumpia ukuran sedang.
- 4 butir telur.
- 250 gr daging cincang.
- 2 batang daun bawang iris halus.
- 1 sendok teh bubuk curry.
- lada, garam dan gula secukupnya.
- 3 siung bawang putih cincang halus.
- 1 siung bawang bombay ukuran sedang iris tipis2.
- 2 sdm minyak/mentega untuk menumis.

Caranya:

Tumis bawang putih dan bawang bombay dengan minyak sampai harum. Masukkan daging cincang aduk2 sampai daging matang. Masukkan bubuk curry, lada, garam dan gula secukupnya. Sisihkan, biarkan agak dingin.

Kocok telur hingga rata, lalu masukkan irisan daun bawang dan daging cincang, aduk rata.

Siapkan kulit lumpia, taruh 1-2 sendok isi ke tengah2 kulit lumpia. Basahi pinggiran kulit dengan air lalu lipat. Goreng dengan minyak dan api panas sedang sampai matang.

Tteokbokki

Tteokbokki adalah penganan Korea berupa tteok dari tepung beras yang dimasak dalam bumbu gochujang yang pedas dan manis. Tteok yang dipakai berbentuk batang atau silinder. Penganan ini merupakan makanan rakyat yang banyak dijual dipojangmacha.

Pada awalnya, penganan ini berasal dari masakan istana Dinasti Joseon yang disebutgungjung tteokbokki. Pada waktu itu, masakan ini berupa huintteok yang dimasak dengan kecap asin bersama daging sapi, bagogari, kecambah kacang hijau, peterseli,shiitake, wortel, dan bawang bombay. Rasanya jauh berbeda dari tteokbokki berbumbu cabai yang dikenal sekarang. Selain itu, tteok yang dipakai bisa terdiri dari 5 warna yang melambangkan Korea: merah, kuning, putih, hitam, dan biru.

***Tteokbokki makanan laut***

***Ganjang(Kecap asin) Tteokbokki***

***Keju Tteokbokki***

***Tteokbokki dalam tusukan bambu***

Padang - Resep Sate Padang

Resep Sate Padang



Bahan:
1 kilogram lidah sapi, celup air panas, kerik, cuci bersih
1½ liter air
1 lembar daun kunyit
2 cm lengkuas, memarkan
4 lembar daun jeruk
1 batang serai, memarkan
3 cm asam kandis
1 sendok teh garam
18 tusuk sate


Campur, aduk rata:
25 gram tepung beras
1 sendok makan tepung sagu


Haluskan:
8 buah cabai merah keriting
1 sendok teh ketumbar bubuk
½ sendok teh lada
¼ sendok teh jinten
6 buah bawang merah
1 sendok teh kari bubuk
2 cm kunyit
2 cm jahe
2 sendok makan minyak goreng


Cara membuat:
Rebus lidah sapi, bumbu halus, kunyit, lengkuas, daun jeruk, serai, asam kandis, garam, masak hingga lidah empuk.


Angkat, tiriskan. Potong lidah ukuran 1 x 2 x 1 cm. Sisihkan airnya.


Tusuk setiap 5 potong lidah sapi dengan tusuk sate. Panggang di atas bara api sambil dibalik-balik dan dioles minyak hingga matang dan harum.


Panaskan air kaldu lidah, tambahkan air 500 ml, didihkan masukkan campuran tepung beras dan sagu dan bumbu, aduk rata dan mengental. Angkat.
Sajikan sate bersama saus, potongan ketupat dan taburan bawang merah goreng

Resep Masakan Korea KIMCHI

Hahay….akhirnya dapet juga neh resep masakan korea Kimchi, dari resep-resep yang pernah aku lihat resep ini yang paling simple dan mudah banget. rencananya kalo ada waktu aku juga mau coba bikin so buat kalian yang suka makanan korea dan pengen nyobain Kimchi. this is the receipe. Happy Cooking Chingu

KIMCHI

Bahan-bahan:
Bahan Utama :
2 – 5 Sawi Putih, belah jadi dua, kemudian belah sedikit di tengahnya, cuci sebentar dengan air kemudian taburin dengan garam hingga rata seluruh permukan dan ke setiap lembar sawinya.
Biarkan hingga 2 – 3 Jam. ( mengapa cuma beberapa jam saja merendamnya karena kita buatnya tidak begitu banyak sawi putihnya , untuk Kimchinya nanti ).
Setelah itu cuci kembali Sawi putih yg telah terendam dengan garam tadi selama 2 – 3 Jam, Cuci hingga benar – benar bersih….kemudian tiriskan selama 30 Menit. ( sambil mempersiapakan bahan lainya )
Bahan Campuran untuk adonan Bumbunya. :
2 buah Lobak ( Daikon Radish ) cuci bersih kupas sedikit kulitnya, potong bentuk korek api sedikit tipis.
1 ikat daun bawang, cuci bersih sisihkan.
3 buah bawang bombay , kupas rajang sisihkan.
1 Ikat Sawi hijau cuci bersih potong sedang ,( Tidak pakai juga bisa ).
Bahan Untuk Bumbunya :
1 Gelas tepung Beras rebus dengan air buat seperti bubur atau pakai beras ketan juga bisa , masak dan rebus hingga menjadi bubur dan sisihkan.
2 Batang Jahe bersihkan dan parut atau blender hingga halus.
1 – 2 Gelas ukuran sedang Bubuk lombok merah.
1 Gelas ukuran sedang bawang putih yg sudah di haluskan.
3 Sendok makan gula putih.
25 – 30 milii litter SALTED ANCHOVY SAUCE
( Kecap Asin Khusus untuk buat Sawi Putih yg ada gambar Kimchi Sawinya )
Petunjuk
Caranya :
Pertama :
Siapkan semua Bahan Bumbunya : Bubur Tepung berasnya, bubuk lombok merah, bawang putih, jahe,gula. dan bahan tambahannya.
Kedua :
Siapkan Bahan Potongan Radish ( lobak ) masukan dlm baskom ukuran sedang beri sedikit taburan garam aduk hingga rata, kemudian masukan bahan bumbu bubuk lombok merah, potongan bawang bombay beri adonan bubur tepung beras / bubur beras ketan aduk bener – bener rata, masukan kembali potongan daun bawang aduk, masukan potongan daun sawi hijau aduk lagi, setelah itu beri bumbu jahe, bawang putih , gula dan Salted sauce kimchi aduk hingga benar merata keseluruhan.
Nah…akhirnya kita olesin dengan bumbunya sawi putih ini satu pesatu dalam setiap lapisannya. dan bener – bener merata , setelah itu siap untuk di simpan dalam suhu dingin , kulkas . Tetapi langsung di sajikan juga bisa , di potong – potong sesuai selera bisa dech di komsumsi
Dan untuk ingin memperoleh hasil yg lebih mantap !!!!!
Ini memerlukan masa permentasi yg cukup lama ber hari…hari…ber bulan..bulan…dan bahkan ada yg sampe 2 tahun masa permentasinya….karena jelas rasanya lain dari yg lain lebih terasa sekali Kimchinya baik Asam , asin , dan pedas nya.

RESEP MAKANAN KOREA BIBIMBAP (Nasi Campur)

Hmmmm…..ada yang tahu Bibimbap ?? itu tuh sejenis nasi campur dari korea, ada yang pernah nyoba???? kalo aku sih pernah di Mall Gandaria kan ada Korean Restaurant waktu itu aku, adikku, dan sepupuku nyobain disana dan rasanya enak Yummi….waktu itu sih aku pesennya Bulgogi Bibimbap dan Dukkbogi harganyapun lumayan murah masih bisa terjangkau sama saku anak2 sekolah atau kuliahan…..

Bulgogi Bibimbap

tapi kalo sekarang aku ga usah jauh-jauh lagi kalo lagi pengen makan bibimbap, karena aku bisa buat bibimbap dirumah dengan resep yang super duper simple….
kalo kalian mau, boleh kok di copy resepnya dan dicoba di dapur rumah kalian masing-masing di jamin deh kalo kalian masak bibimbap ga butuh waktu berjam-jam palingan juga cuma 30 menit.
dan rasanya ga kalah sama kayak di restoran2 korea lainnya. (kalo kalian bisa masaknya ya )
so ini dia resepnya, bikin yukkkk……:)

Resep Masakan Korea Bibimbap Enak dan Nikmat

Bahan & Bumbu :

1. 2 sendok makan minyak goreng
2. 1 sendok teh bawang putih cincang
3. 250 gram daging potong panjang
4. 2 sendok makan jahe cincang
5. 2 sendok the soy sauce
6. 1 sendok teh minyak wijen
7. 1 sendok makan wijen sangrai setengah halus
8. Bumbu penyedap secukupnya
9. 2 sendok makan kecap asin
10. (semua bahan dicampur, dibagi dua)
11. Tauge, bayam rebus secukupnya
12. 4 butir telur mata sapi goreng
13. Kimchi, acar wortel, lobak, sambal botol
14. 4 buah jamur shitake
15. 400 gram nasi pulen
16. 4 sendok makan korean hot bean paste

Cara membuat:

1. Panaskan minyak. Tumis bawang sampai harum. Masukkan daging dan jamur shitake yang sudah dibumbui. Aduk-aduk sampai matang. Angkat.
2. Tauge dan bayam direbus. Campur dengan bumbu minyak wijen. Aduk-aduk.
3. masukan nasi dalam mangkuk beri telur mata sapi di atasnya. Masukan juga tumisan daging dan jamur, masukan juga tauge, bayam, kimchi, acar wortel, lobak, dan ketimun. Tambahkan pasta di atasnya
4. Siap deh untuk dimakan.  masitge deuseyo jal meokgessseumnida