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The Arabic Food Recipes Kitchen (The Home of delicious Arabic/Middle Eastern food) invites you to try Brown rice, vegetable and chickpea pilaf. Enjoy Arabic/middle Eastern food and learn how to make Brown rice, vegetable and chickpea pilaf, it's yummy.

A nutritious meal using chickpeas

Ingredients

2 tbsp extra virgin olive oil
1 brown onion (chopped)
1 small carrot (peeled and chopped)
1 stick celery (sliced)
400g long-grain brown rice
5 cups vegetable stock
1/2 tsp ground turmeric
salt and pepper
1 zucchini (cut into 1cm pieces)
400g can chickpeas (rinsed)
1/2 cup frozen peas.
a handful each of coriander and mint (both chopped)

Method

Heat 2 tbsp extra virgin olive oil in a large pan over medium heat. Add 1 brown onion (chopped), 1 small carrot (peeled and chopped) and 1 stick celery (sliced) and stir for 3-4 minutes.

Add 400g long-grain brown rice and stir until rice is coated with oil, then add 5 cups vegetable stock, 1/2 tsp ground turmeric, salt and pepper.

Bring to the boil, then reduce heat and cook, covered, over very low heat for about 40 minutes, stirring occasionally, or until rice is almost cooked.

Add 1 zucchini (cut into 1cm pieces). Cook for 5-8 minutes, then stir in 400g can chickpeas (rinsed) and 1/2 cup frozen peas.

Stir until heated through. Set aside for 5 minutes, then serve scattered with a handful each of coriander and mint (both chopped).

Chef: Lynne Mullins Photo: Marina Oliphant Source: The Sun-Herald Friday March 20, 2009 Middle Eastern, Quick, Contemporary, Healthy, Vegetarian, Kid-friendly, Wheat free, Dairy free, Nut free, Egg free, Lunch

Moroccan aubergine & chickpea salad recipe - Moroccan tomato and chickpea salad - Chickpea Fattoush

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The Arabic Food Recipes Kitchen invites you to try delicious Chicken tagine with preserved lemon recipe. Enjoy Arabic/Middle Eastern food cooking and learn how to make tasty Chicken tagine with preserved lemon.

A tagine is the Moroccan equivalent of a stew, usually fragrant with spices and often piquant with olives or preserved lemon. The name also refers to the earthenware dish with a conical-shaped lid that the dish is usually cooked in. The pressure cooker takes its place admirably in this recipe.

Prep 15 mins
Cook 15 mins

Ingredients

4 chicken marylands, excess fat removed, each cut in two between the thigh and the drumstick
2 tablespoons olive oil
2 white or brown onions, cut into quarters
juice of lemon
2 cloves garlic, crushed
teaspoon saffron threads
teaspoon ground turmeric
3 pieces preserved lemon rind, rinsed, 2 diced, 1 cut into thin strips
1 bunch coriander, freshly chopped
1 cup chopped flat-leaf parsley
salt and freshly ground black pepper
4 small potatoes, cut into quarters
crusty bread, to serve

Method

Pat the chicken pieces dry with paper towel. Heat the oil in the pressure cooker over medium high heat and, working in batches, brown the chicken pieces on all sides. Remove and set aside.

Add the onion, lemon juice, garlic, saffron, turmeric, diced preserved lemon and a cup of water to the cooker. Bring to a boil and add the coriander, parsley and some salt and pepper. Stir, then add the browned chicken pieces and potatoes to the pan, spooning the sauce over as you lay them in.

Close the lid and lock it, then bring the cooker to low pressure over high heat. Once low pressure has been reached, reduce the heat to stabilise pressure and cook for 8 minutes. Release the pressure using the natural-release method and unlock and remove the lid. Garnish with the preserved lemon strips and serve with plenty of crusty bread.

Chef: Homecook hero Photo: Jennifer Soo Source: The Age Friday June 12, 2009 Middle Eastern, Quick, Contemporary, Healthy, Kid-friendly, Dairy free, Egg free, Lunch

Serves 4

Easy Moroccan chicken tagine recipe - Moroccan-style chicken with lentils - Chicken with tabbouleh

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The Arabic Food Recipes Kitchen invites you to try Spicy Chicken Shawarma Salad Recipe. Enjoy delicious food and learn how to make Spicy Chicken Shawarma Salad.

Shawarma is a Middle Eastern wrap that is filled with spiced meat such as lamb, beef, or chicken. It is very similar to Greek gyros. Typically served in pita bread, this shawarma is paired with a more diabetes-friendly bed of leafy greens. The chicken works well because it's mild flavor is lends well to this flavorful marinade.

Ingredients

3 Tablespoons minced fresh parsley
3/4 teaspoon salt
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
7 Tablespoons plain low-fat Greek yogurt
2 Tablespoons fresh lemon juice
4 garlic cloves, minced
2 Tablespoons extra-virgin olive oil
1 1/2 pounds boneless, skinless chicken breast meat, thinly sliced
1 bunch of lettuce, cleaned and chopped
1 cup chopped cucumber
1 cup chopped tomato
Lemon vinaigrette (recipe follows)

Preparation

Combine the parsley, salt, red pepper flakes, ginger, cumin, and coriander in a large bowl and mix to combine. Stir in the yogurt, lemon juice and garlic cloves. Add the chicken to the bowl and stir to coat. Let sit in the refrigerator to marinate for at least an hour, or overnight.

Heat the oil in a large skillet over medium-high heat. Working in batches, add the marinated chicken pieces to the skillet. You don't want to overcrowd the pan so the chicken can brown. Cook the chicken, stirring frequently, for about 6 minutes or until browned and cooked through. Remove the chicken from the pan and place on a plate lined with paper towels. Put some more oil in the pan and repeat the process until all the chicken is cooked.

In a salad bowl, mix the lemon vinaigrette. Add the cleaned lettuce leaves, the cucumbers, tomatoes and chicken. Mix to combine.

Servings: 4

Amount Per Serving Without Vinaigrette

Calories: 209
Carbohydrates: 9g
Fiber: 2g
Sugars: 4g
Total Fat: 9g
Saturated: 2g
Trans: 0g
Sodium: 543mg
Protein: 24g

Lemon Vinaigrette

1 Tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

In a salad bowl, whisk together the mustard, lemon juice, salt, and pepper. Slowly whisk in the olive oil to combine.

Servings: 4

Amount Per Serving for Vinaigrette

Calories: 126
Carbohydrates: 2g
Fiber: 0g
Sugars: 0g
Total Fat: 14g
Saturated: 2g
Trans: 0g
Sodium: 310mg
Protein: 0g

Middle Eastern Chicken Shawarma Recipe - Lamb Shawarma Recipe - Chicken with tabbouleh

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KEBAB WITH CREAM SAUCE recipes

KEBAB WITH CREAM SAUCE Ingredients 1000 gr. mutton 2 large onions 2 tablespoon margarine 2 medium tomatoes and 2 tablespoons of unsalted tomato paste salt Cream 1 tablespoon margarine 2 1/2 tablespoons flour 250 gr. milk (1 glass) 1/2 tablespoon salt 1/2 tablespoon salt

Preparation : Grate the onions and the tomatoes. Bone and cube the meat and put it into a saucepan with margarine and grated onions. Cover and cook for approximately 1/2 hour, occasionally stirring. Add the grated tomatoes or the tomato paste mixed with 1/5 glass of water and cook till the tomatoes dissolve. Add the alt and 2 glasses of hot water, cover and simmer for almost 2 hours till the meat is cooked. Cream Sauce : Put the margarine in a deep pan and melt it. Add the flour and saute very gently for 2 minutes while stirring with a ahisk or spoon. Meanwhile, pour the milk gradually into the pan and blend well. Continue stirring till the mixture becoms a pudding-like paste. Put the sauce in the saucepan containing the meat and blend. Bring to the boil, place on a serving dish and serve hot.

DONER KEBAP RECİPES

DONER KEBAP Ingredients 1 1/2 kg.'s leg of lamb 50 gr. black pepper 2 kg's lamb fat, ground 1 egg, 50 gr. salt 1 litre onion juice 1 cup of olive oil

Preparation : Remove any bits of skin and bone from the meat. Cut into serving-size pieces. Pound with a meat tenderizer or the edge of a heavy saucepan until 1/8 cm. thick. Trim. Prepare a marinade of onion juice, olive-olil, salt and pepper, and soak meat in the marinade. Spread over each piece of meat the lamb fat, and ground lamb mixed with an egg. Thread pieces of meat on a long skewer, starting with the larger pieces. Trim the chunk of meat on the skewer and add trimmings to the end of skewer. The chunk of meat is broiled in the "Doner Kebab" broiler, made specially for the purpose.

SHISH KEBAP RECİPES

SHISH KEBAP Ingredients 1 kg. lamb meat (from thigh or shoulder) cut into small pieces 4 tomatoes 2 green peppers
Preparation : Cut tomatoes into large chunks removing the inner soft part. Cut the green peppers in half, remove the seeds and cut into smaller pieces. Skewer a piece of meat, tomato, and green pepper succesively. Cook on a barbecue, 3 to 4 minutes each side.

SULTAN'S DELIGHT RECİPES

SULTAN'S DELIGHT Ingredients 1000 gr. mutton 2 tablespoons margarine 2 onions 2 medium tomatoes or 2 tablespoons of unsalted tomato paste 1/2 tablespoon black pepper salt 2 1/2 glasses of water Eggplant puree 750 gr. eggplant 2 1/2 tablespoon flour 3 tablespoons butter 1 1/5 glasses of milk 1/4 glass of grated Kashar cheese

Preparation : Peel and grate the onions. Pare the tomatoes, scoop out the seeds and dice. Kebab : Put the margarine and grated onions in a saucepan and saute over moderate heat. Add the meat and saute with the onions for 3-4 minutes until golden. Cover and cook until the meat absorbs the water while stirring occasionaly. Season with 1/2 tablespoon black pepper and salt. Add the tomatoes or the tomato paste and 2-2 1/2 glasses of hot water, and simmer until the meat is tender. Check occasionally for water and add water if necessary. Eggplant Puree : Put the butter and flour in a small saucepan, place over moderate heat and saute for 2 minutes making sure that the flour doesn't turn golden. Set aside. Grill the eggplants on strong coal or gas heat, burning the skins. Peel the skins of eggplants and blanch them in a bowl containing lemon juice. After blanching for 15 minutes, remove the eggplants from lemon juice and press them with the hand to drain. Put the eggplants in the flour one by one and blend them well with a fork. Place the saucepan on heat, add 1 tablespoon of salt and add 1/5 glasses of hot milk, and blend them well by beating rapidly. Continue beating until the eggplant mixture becomes a dens paste. Add the grated kashar stir well and remove from heat. When both the kebab and the puree are ready, place puree on serving dish, put the meat decoratively in the middle and serve hot. Kashar is a sheep sheese similar to Cheddar or Kashkavale available in Jewish stores.

URFA KEBAB RECİPES

URFA KEBAB Ingredients 1500 gr. lean ground lamb 6 pides of approximately 250 gr. each (pide is slightly leavened flat bread) 5 tablespoons of butter 1 glass of meat broth 2 onions 1 tablespoon of olive oil 2 tomatoes 2 bunches of parsley black pepper red pepper salt

Preparation : Mince the meat twice. After washing and peeling the tomatoes, remove the seeds and mince. Grate the onions. Wash and chop the parsley. Place ground meat in a bowl. Add the onions, tomatoes, three quarters of parsley, olive oil, red papper, black pepper and salt. Knead for an half an hour blending well. Make into sausage shaped meatballs and skewer. Place skewers 5 cm. above moderate coal fire, and grill until they are golden brown. Meanwhile melt 100 grams butter. Cut the pides into quarters, and coat with melted butter before toasting on a grill. When the pides are toasted, place on plates, dice and pour hot broth on top. Place the meatballs on pides fter the meat broth has been absorbed. Top with chopped parsley and serve hot.