recipes food cooking

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Couscous Recipe. Enjoy cooking tasty Moroccan food and learn how to make Couscous.  

Moroccan style couscous to serve as either a main meal or as an accompaniment. Enjoy our Couscous recipe.

Serves: 4
Preparation Time: 5 minutes
Cooking Time: 50 minutesYou Will Need

Ingredients

2 ¼ Lb wheat semolina
500-750 ml water
1 tsp salt
1 ½ tsp flour
8 ½ fl oz vegetable oil
2 large bowls
1 mixing spoon
1 tamis or a large holed sieve
1 steamer
1 fork

Step 1: Boil the water
Pour the water into a steamer and bring it to a boil.

Step 2: Prepare the semolina
In the bowl, very gently mix the semolina, salt and flour with 250ml of water.

Step 3: Pass it through the tamis or sieve
When it is mixed thoroughly pass the mixture through the tamis or sieve.

Step 4: Steam
Place it in the steamer for half an hour.

Step 5: Break the mixture up
Remove the steamed semolina. Place it into another bowl and break it up with a fork to make it fluffy.

Step 6: Add oil and water
Add the oil and about 500ml of water. This should be enough to give a wet texture to the mixture, if necessary, add more water until the required texture is gained. Mix well and let it rest for 10 minutes.

Step 7: Finish cooking the semolina
Return the semolina to the steamer for another 20 minutes to finish cooking it.

Step 8: Serve
Serve hot as a delightful accompaniment to several Moroccan and Middle Eastern dishes. Couscous can be made in advance, so if you prefer, just reheat it in the steamer the next day for an enjoyable compliment to your meal. 

Chicken & couscous one-pot recipe - Moroccan meatballs with herb couscous - Moroccan lamb with fragrant couscous

Save and share Couscous Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan BBQ Salmon with Paprika Tomatoes Recipe. Enjoy cooking tasty Moroccan food and learn how to make Moroccan BBQ Salmon with Paprika Tomatoes.  

Moroccan BBQ Salmon with Paprika Tomatoes Recipe. A Moroccan slant on the most versatile of fish - enjoy this salmon dish as an alternative to barbecued meat. Devour our Moroccan BBQ Salmon with Paprika Tomatoes recipe.

Serves: 2
Preparation Time: 20 minutes
Cooking Time: 40 minutes

Step 1: You will need...

2 x 200g salmon fillets
1 Tbsp paprika
¼ tsp cayenne pepper
1 Tbsp coriander , chopped
½ tsp salt
1 Tbsp olive oil
coriander , to garnish
for the tomatoes:
17 ½ oz tinned tomatoes
1 dried chilli
3 garlic cloves , sliced
1 Tbsp paprika
salt
2 2/3 fl oz olive oil
1 saucepan
1 wooden spoon
1 bowl
1 spoon
1 metal spatula
1 tongs
1 tray
1 barbecue, either charcoal or gas
1 bottle of water for dousing any flames

Step 2: Prepare the barbecue
If you plan to use a charcoal barbecue, light it 30-45 minutes before you cook and wait until the charcoal has turned white and there are no more flames. If you are using an electric barbecue, turn to high and leave for 20 minutes to heat up.

Step 3: Make the paprika tomatoes
Into the saucepan add the tomatoes, chilli, garlic, paprika and salt. Stir together well and bring to the boil. Using the spoon, break up the tomatoes and turn down the heat for 20-30 minutes and allow to simmer until the tomatoes are almost dry. Pour in the oil, stir and remove from heat.

Step 4: Marinate the salmon
Place the salmon fillets into the bowl and add the paprika, cayenne pepper and the chopped coriander. Season well with salt and drizzle over with oil. Using your hands to mix, make sure that the fillets are covered.

Step 5: Barbecue the salmon
Cook the fillets on the barbecue for 3 minutes on each side then remove.

Step 6: Serve and garnish
Transfer the salmon fillets to serving plates and spoon over a couple of the paprika tomatoes. Garnish with chilli and a sprig of coriander and serve with a glass of chilled white wine. 

Save and share Moroccan BBQ Salmon with Paprika Tomatoes Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan Lamb Casserole Recipe. Enjoy cooking tasty Moroccan food and learn how to make Moroccan Lamb Casserole. 

Moroccan Lamb Casserole: Lamb works very well with strong flavours like the cumin and chilli in this recipe for morrocan lamb casserole. Using four lean lamb loin chops, this lamb recipe will serve 2 people.

You Will Need

4 medium lamb loin chops
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp mild chilli powder
1 small Onion
8 oz tin of chopped tomatoes
1 Tbsp tomato puree
2 Tbsp olive oil
1 lamb stock cube

Step 1: Season
Toss the chops with one teaspoon each of ground cinnamon, ground cumin and mild chilli powder, one chopped small onion, two crushed garlic cloves, two tablespoons each of chopped fresh mint and coriander and two tablespoons of olive oil.

Step 2: Cook
Heat a flameproof casserole dish, add the lamb mixture and cook over a medium heat for 6-8 minutes, turning occasionally, until the lamb and the onions are golden. Stir in a 227g can of chopped tomatoes, 1 tablespoon of tomato purée and 275ml of cold water. Crumble over half a lamb stock cube and bring to the boil. Stir the mixture well, then cover and cook in a preheated oven at 190°C/Gas 5 for 45-55 minutes until the lamb is meltingly tender.

Step 3: Accompaniments
While the lamb's cooking, prepare some couscous, stirring in a variety of dried fruits - raisins, prunes and apricots work particularly well with the morrocan flavours. Steam some green beans. Serve the lamb on a bed of cous-cous with the beans on the side.

Moroccan Lamb Roast - Moroccan lamb burgers with tomatoes, houmous and pitta - Glazed lamb cutlets with Moroccan carrot and tahini purée

Save and share Moroccan Lamb Casserole Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Moroccan Filo Chicken Pie recipe. A unique chicken pie, from North Africa, combines both a sweet and savoury filling, encased in a mouth-watering, buttery filo pastry. Enjoy our Moroccan Filo Chicken Pie recipe.

Serves: 4
Preparation Time: 30 minutes
Cooking Time: 1 hour 30 minutes
Oven Temperature: 390° f - 200° c

Step 1:You will need….

2 chicken breasts , cubed, or whole chicken pieces, or thigh
1 onion , chopped
4 cloves of garlic
1 Tbsp ginger , peeled and chopped
1 tsp turmeric
few threads of saffron
1 stick of cinnamon
2 1/8 pt chicken stock or water
4 eggs , whisked
2 Tbsp chopped coriander
8 ¾ oz finely chopped almonds
4 Tbsp sugar
2 tsp ground cinnamon
3 ½ oz butter , melted
4 sheets filo
salt and pepper
to garnish:
powdered sugar
ground cinnamon
2 saucepans
2 bowls
1 ladle
1 wooden spoon
1 pastry cutter
1 cutting board
1 knife
1 spoon
1 brush
tongs
1 tray
1 baking tray

Step 2: Cook the chicken
Begin by spooning the chicken pieces, thigh or whole pieces of chicken into a large saucepan.

Then add the onion, garlic, ginger, turmeric, saffron and the cinnamon stick. Pour over the stock to cover all the chicken and bring to a gentle simmer. Cook for 40 minutes, until the chicken is tender and has fully absorbed all flavour from the herbs and spices.

Step 3: Allow to cool
Once cooked, carefully remove the chicken out of the pan, with your tongs and transfer it onto tray, to cool down, reserving the stock in the pan for later.

Step 4: Chop the chicken
Now that your chicken has completely cooled, roughly chop it, then continue to mince it quite finely and place it into a bowl.

Step 5: Scramble the eggs
Start by adding 2 tablespoons of the melted butter into a second saucepan. Add the eggs, then a ladle of the spicy cooking liquid. Lightly scramble with your wooden spoon, over a medium heat. Remove them whilst they are still soft and nicely moist and add into the bowl of minced chicken.

Step 6: Season the mix
Next, season the bowl of egg and chicken mix with the chopped coriander and salt and pepper and combine well.

Step 7: Mix the nuts
In another bowl, mix the chopped almonds, cinnamon and the sugar together.

Step 8: Preheat the oven
Set the oven to a moderate 200ºC (400ºF/ or gas mark 6) in preparation for baking the pie.

Step 9: Brush the filo pastry
Carefully place one sheet of this delicate pastry onto a clean work surface. Brush it evenly, with some melted butter. Take a second sheet, laying it over the first and also brush it over with butter. Then stand your pastry cutter in the baking tray. Very carefully flip over both sheets. Then with extreme care, tuck the pastry, butter side down, deep into the pastry cutter, making a pastry parcel.

Step 10: Fill the filo parcel
Now fill the bottom of the pastry parcel with some of the nut mixture. Add a layer of the chicken mix. Add another layer of nuts. Then add the chicken. Flatten it down with your spoon. Take the sides of your pastry and fold inwards to close your pastry parcel. Trim off any excess pastry as you go. Give it a final pat down and it's ready to bake.

Step 11: Bake
Place the tray into the centre of the preheated oven, to bake, for approximately 20 minutes, until the filo is golden brown. Then with the help of a tea towel, take it out of the oven and carefully remove the pastry cutter.

Step 12: Serve
Before serving, flip your pie over, to its smoother side and decorate with a dusting of sugar and cinnamon powder. It is now ready to serve hot, as an appetizer, promising a unique mingling of exotic sensations!

Moroccan Chicken Stew - Moroccan chicken and potato salad - Moroccan-style Roast Chicken

Save and share Moroccan Filo Chicken Pie Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to watch In The Kitchen - Olive Oil Video. Enjoy Arabic food and learn about Olive Oil.

How To Choose Extra Virgin Olive Oil 

Save and share this video about olive oil

Want to share this video about olive oil with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Enjoy feta hummus (Fattet Hummus) - best Feta hummus recipe, enjoy middle eastern cooking!

Save and share this recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Mansaf is the national dish of Jordan: lamb seasoned with aromatic herbs, sometimes lightly spiced, cooked in yoghurt, and served with huge quantities of rice. Feasting on Mansaf is taken seriously, and hours are spent in its preparations.

Mansaf is cooked in jameed (the Arabic word for dried yoghurt), which is then mixed with water in a tray to produce a creamy sauce. This is poured into a large stewing pot with chunks of lamb meat. The pot is put over an open fire. As the stew begins to warm, it is stirred to prevent the yoghurt from separating.

Ingredients:

• salt
• pepper
• 1 kilo lamb, cubed
• 1/4 cup semne
• 1 teaspoon mixed Arabic spices
• 2 onions, chopped
  

Sauce Ingredients:

• 3 tablespoons cornstarch.
• 1/3 cup water.
• 3 cups yogurt.
• very thin Arabic bread(sajj/shrak).
• 1/4 cup parsley, chopped.
• 5 cups cooked plain rice.
  

Garnish:

• browned pine nuts.

Preparation:

1. Saute the lamb in the semne, sprinkle some salt and pepper and 1/2 teaspoon spices.
2. When the lamb cubes are little bit browned, remove them from the pan and cook the onions until softened in the same semne.
3. Return the meat to the pan, sprinkle with the remaining spices, and cover with water.
4. Keep them until they boil, then cover and keep until the meat gets well-done(about 2 hours).
5. Remove the foam and drain off all but 1/2 cup of broth.
6. Stabilize the yoghurt by dissolving the cornstarch in the water then adding it to the yoghurt, slowly bring it to the boil, stirring in one direction only, reduce the flame and keep it uncovered for 3 minutes.
7. Pour it slowly into the pot of meat.
8. Add the parsley and keep it over very low heat for a few minutes to blend the spices.
9. Sprinkle some salt and pepper if you want, and add a bit more broth if desired.
10. Toast the bread by putting it into a hot oven for 2 minutes.
11. Arrange the bread on a large platter and cover with the rice.
12. Put the lamb pieces over the rice and pour the yoghurt sauce over all.
13. Garnish with lots of pine nuts.
    

Remark: The original yogurt for the Mansaf recipe is called (JAMEED) but if you could not find it, you can use the yogurt recipe mentioned above instead.

Large trays are covered with the doughy flat Arabic bread and dampened with yogurt. On top of this, a layer of rice is heaped. The meat is then piled on top. Almonds, pine-kernels and other nuts may be sprinkled over the dish, which is then ready for serving. Serve hot.


Video: Jordanian Mansaf Recipe



Video: Mansaf ordny in USAمنسف أردني - How to eat mansaf

Yalanji (Arabic: يلنجي) also known as Warak Enab, is an Arabic popular dish of Lebanese origin. The plate is composed by vine leaves stuffed with rice, principally. Yalanji is an appetizer dish mostly served at Lebanese, Syrian and Jordanian famous restaurants. Here is a step by step recipe on how to make homemade yalanji.

Ingredients:

• 500g vine leaves fresh or a packet of vine leaves kept in salted water.
• 1 1/2 cup rice washed.
• 1 cup parsley chopped.
• 1/2 cup mint leaves chopped.
• 4 small tomatoes chopped.
• 4 spring onions chopped with their greens.
• 1/2 cup olive oil.
• 3/4 cup lemon juice.
• 2 potatoes sliced.
• Salt and pepper to taste.
  

Preparation:

1. Dip the vine leaves in boiling water for 1 minute, remove and put aside. Then, mix the rice with the herbs, onions, tomatoes, lemon juice, oil, salt and pepper. Open the vine leaves on a board one at a time. Put 1 tablespoon of the mixture on each, fold in 2 sides then roll as a small cigar. Repeat until finish all the leaves or the stuffing.
2. Place the sliced potatoes in the bottom of a saucepan, then put the stuffed leaves on top, cover with water. Use a plate to fit inside the saucepan as a lid, to stop the vine leaves from opening. Cook on slow heat for about 1 hour when the leaves are well cooked. Serve cold.

Video: The Making of Yalanji

Kabsa is an Arabic favorite rice dish popular in many Gulf countries such as Kuwait, Saudi Arabia, Bahrain, Qatar, and United Arab Emirates. Because Kabsa is really delicious, it became famous dish in Jordan, Lebanon, Syria and Egypt. This is a meat (lamb) version of the Kabsa recipe.

Ingredients:

• 2 1/2 kg lamb, large cubes
• 4 cups basmati rice
• 1/2 kg carrot, peeled and finely diced
• 1 green pepper, seeded and finely diced
• 1 kg tomato, peeled and diced
• 1 kg finely chopped onion
• 6-8 garlic cloves, minced
• 1 pinch ground cumin
• 1 pinch ground coriander
• salt and black pepper
• butter or olive oil (for frying)
• 1/4 cup toasted pine nuts
  

Kabsa Spice Mix

• 1/2 teaspoon saffron
• 1/4 teaspoon ground green cardamoms
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon white pepper
• 1/2 teaspoon ground dried limes
  

Sauce

• 2 cups water
• 1 beef stock cube (Maggi)
• 1 large onion, finely chopped
• 14 ounces chopped tomatoes
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1/4 cup diced celery
• salt and black pepper
• 2 tablespoons butter
  

Preparation:

• Fry meat until browned on all sides. Add enough water to the pot so that it covers the meat by 1.5"-2", bring to a boil then cook gently over medium heat for 1 1/2 - 2 hours or until tender. Reserve stock & set meat aside.
• Soak rice for 15 minutes. Drain, rise under running water then drain well.
• Add butter to a large stock pot or casserole, fry the onion, pepper, carrot & spices. Cook on low heat for about 10 minutes, or until tender.
• Add rice to vegetables in the pot, cook for 5 minutes on medium heat. Add meat stock until stock covers rice (approx 1.5" above rice). Cover pot. Cook on low heat for 30 minutes or until tender - add a little more stock or water if rice seems to become dry.

Sauce:

• Fry onion, garlic and tomato in the butter. Add tomato paste, celery, salt, cinnamon, water & stock cube. Cook on medium heat until slightly thickened and celery is tender.
• Serve in a large dish or on a platter. Place the rice first, top with meat & garnish with pine nuts. Serve the sauce in a jug with a spoon. Saudies enjoy kabsa with a hot sauce called "shattah".

How to cook Kabsah - Arabic Favorite Rice Dish - Video:

Muhammara - Spice Walnut Dip (also Mohammara, Mhamara, Mohamara or Mhammara) is a famous Lebanese and Syrian side dish.

Ingredients:

• 1 cup breadcrumbs, unseasoned
• 1 cup walnuts, coarsley chopped
• 2/3 cup olive oil
• 1/2 cup water
• juice of 1 1/2 lemons
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1/8 teaspoon pepper
• 1 teaspoon cumin
• 1/2 teaspoon paprika
  

Preparation:

• Combine all ingredients and mix until thoroughly blended.
• Taste to adjust seasoning, adding cayenne if desired.
• Spread in a plate, and drizzle olive oil over the top.
• Sprinkle with paprika and decorate with pine nuts.

Muhammara Video Recipe:

Katayef is the traditional sweet that is made during the Holy month of Ramadan. It is really simple to make, and as long as they are pinched closed, they should come out great!!

Ingredients:

• 6 cups of flour
• 1 teaspoon of yeast (ferment)
• 6 cups of milk
• 3 cups of fresh Kushta cream
• 3 cups of home made kushta
• 3 cups of minced walnut
• 1 cup of powdery sugar
• 1 tablespoon of rose water
• 2 tablespoons of orange-flower water
• 1/2 cup of lemmon jam
• 1/2 cup of fine pistachio
• 6 cups of frying oil
• 3 cups of Syrup
  

Preparation:

1. Mix the flour,yeast (ferment) and the milk until you get a soft and combined dough.
2. Keep it aside until it gets double the size.
3. Fill the pouring bad (that has a steel head) with part of the dough.
4. Start pouring small circles on a steel pan you have put on the fire.
5. You can make the circles as big or as small as you like.
6. After 1 minute of pouring the circles turn the Katayef to the other side for 2 seconds and then we take them off the steel pan.
7. Mix the finely minced walnuts with the powdery sugar, rose water, orange-flower water.
8. Take 1 teaspoon of the mixture and distribute it at the middle of the Katayef .
9. Do the same thing with the Kushta, take 1 table spoon and distribute at the middle of the Katayef.
10. You can make 6 of the walnut mixture and another 6 of the Kushta filling, it depends on the quantity you want from each.
11. Close the Katayef (with the filling inside) to make a half moon shape. Close it tightly by pressing on the edges of the dough.
12. Fry the filled Kateyef with the oil until it gets a golden color.
13. Take them out and put them in the Syrup for few minutes.
14. Take them out of the Syrup and serve them hot.

Katayef Ramadan Video: قطايف رمضان

Baklava or Baklawa is a rich, sweet pastry featured in many cuisines of the former Ottoman, Arab, and Iranian countries. It is a pastry made of layers of filo dough filled with chopped nuts and sweetened with syrup or honey. ٌYou can find many famous restaurants in Lebanon, Syrian, Jordan, and Palestine sell Baklava. It's usually served as a dessert in special nice occasions. Try this delicious baklava recipe

Ingredients:

• 2 cups of cooking fat or butter
• 1/2 kilo of the special baklawa pastry (about 15 chips)
• 4 cups of soft walnuts
• 1 cups of sugar to be mixed with the walnuts
• 1/2 cup of pistachio
• 4 cups of syrup
  

Preparation:

1. Melt the cooking fat or butter under a light fire.
2. Brush the cooking tray with the melted fat or butter.
3. Put one chip of the baklawa pastry and brush with the fat or butter.
4. Repeat the step until you get six chips.
5. Clean the walnuts and mince very well.
6. Add the sugar to the minced walnuts.
7. Spread the walnuts mixture over the baklawa chips evenly.
8. Spread 1/4 cups of the cooking fat or butter over the walnuts mixture (evenly).
9. Put one baklawa chip over the mixture and brush with cooking fat or butter.
10. Repeat the steo until you have 12 chips over the mixture.
11. Rub the top of the Baklava with some water using you hand.
12. Brush the top with some cooking fat or butter.
13. Cut the Baklava into small square pieces with a sharp knife.
14. Cook the baklava in the oven under 325 F for half an hour.
15. Raise the temperature to 450 F for 5 to 10 minutes until it gets a golden color.
16. Take the baklava tray out of the oven and the syrup while it's hot.
17. Decorate the top with pistachio and serve cold or room temperature.

Watch this video - How To Make Baklava : Ingredients For A Great Baklava Recipe

Knafeh also spelled as kanafeh, Knafe, kunafa or knafa originated in the Palestinian city of Nablus in the modern-day West Bank, where it is filled with Nabulsi cheese. Another name for knafeh is knafeh Nabulsiyye. It plays a central role in Palestinian cuisine and is the most famous throughout the Arab world.

Kanafeh is also found in the Balkans and is a feature of Turkish, Greek, and Levantine cuisine.

Knafeh is made by drizzling a row of thin streams of flour-and-water batter onto a turning hot plate, so they dry into long threads resembling shredded wheat. The threads are then collected into skeins.

Knafeh dough comes in three types:

• khishneh (Arabic خشنه) "rough", consisting of kadaif pastry, which looks like long thin noodle threads.
• na'ama (Arabic ناعمة) "fine", consisting of small pieces of semolina clustered together.
• mhayara (ِِArabic محيرة): which is a mixture of both khishneh and naa'ama.
  

The pastry is heated with some butter, margarine or palm oil for a while and then spread with soft cheese (see Nabulsi cheese) and more pastry; or the khishneh knafah is rolled around the cheese. A thick syrup, consisting of sugar, water and a couple of drops of lemon juice, is poured on the pastry during the final minutes of cooking.

Kunafa Recipe:

Ingredients:

• 1 package of shredded fillo dough
• 1/2 pound of butter melted
• 2 lbs ricotta cheese
• 1/2 cup pine nuts
• 3 cups sugar
• 1 tsp lemon juice
  

Preparation:

• First step is to defrost the Fillo dough. Do this by shredding the fillo in a bowl continuously till completelly defrosted.

• Once this occurs, you start adding the butter while continuously shredding the dough. When this process is complete and the dough is shredded thoroughly, seperate the dough into two equal portions.

• In a well buttered pan, spread out the dough thoroughly, but do not compress. Once the dough is spread evenly, start preparing the ricotta cheese. Lay the cheese patties onto the prepared dough in the pan. Once the layer of ricotta cheese is completely covering the dough, lay the second half of the dough unto the cheese so that it is evenly distrubuted.

• Preheat the oven to 350 degrees, then place the pan in the middle for approxiametly 45 minutes. What you need to look for, is that the dough browns. Once achieved, you will need a larger pan in which you will flip the Knefeh so the the bottom is on top and vice versa. Bake again till the browning occurs on the adjacent side. Once browned on both sides, the Knafe is finished.

Knafeh Video: Making Knafe in Nablus

Shish tawook also spelled shish tawouk is a traditional Turkish dish which can also be found in Syrian, Lebanese and Jordanian cuisines. Cubes of chicken are skewered and grilled. Common marinades are based upon yogurt or a tomato puree, though there are many variations. Shish tawook is typically eaten with garlic paste toum.
Ingredients:

• 3 whole chicken breasts, boned
• 12 small mushrooms
• 8 very small tomatoes, halved
• 6 small onions, halved
  

Marinade (1):

• 1/3 cup of olive oil
• 3 tablespoons of lemon juice
• 1/2 teaspoon of salt
• 1/8 teaspoon of pepper
• 1/8 teaspoon of cumin
• 2 cloves of garlic, minced
  

Marinade (2):

• 1 tablespoon of yogurt
  
• 1 teaspoon of lemon juice
• 1 teaspoon of vinegar
• 1/8 teaspoon of cardamon
• 1/8 teaspoon of dry mustard
• 1/2 teaspoon of curry
• 1/4 teaspoon of turmeric
  
• 1/4 teaspoon of salt
  

Preparation:

• Prepare one of the marinades, by combining the ingredients listed.
• Cut the chicken to cubes and coat in the marinade, let stand for 30 minutes.
• Thread the chicken onto skewers alternatively with onions, tomatoes, and mushrooms.
• Broil over charcoal or under the broiler for about 10 minutes, turning once and brushing with the marinade.
• Serve hot and with rice.

Shish Tawook Video Recipe:

Malfouf also malfoof or malfof meshi (stuffed cabbage rolls) is one of the famous Arabian cuisine main dishes specially in Palestine, Jordan, Lebanon and syria. The best season for malfouf is during winter, it's lovely.

Ingredients:

• 1 1/2 kilo cabbage leaves (Malfouf)
  
• 1/4 kilo grined lamb meat
• 3/4 cup of rice
• 1/2 cup of cooked chick peas
• 1/2 cup of cooking fat
• 3 cloves of garlic
• 15 mint leaves
• Juice of 2 lemons
• 1 teaspoon of salt or to taste
• 1 teaspoon of sweet pepper
• 1 teaspoon of cinamon
• pinch of hot pepper
  

Preparation:

1. Boil the cabbage leaves until withered
2. Separate the veins using a knife and cut into midium pieces.
3. Rinse the rice very well
4. Add the grined lamb meat,cooking fat,cooked Chick peas,salt,sweet pepper,cinamon,hot pepper and mix thoroughly.
5. Spread the cabbage leaves veins at the bottom of the cooking pan.
6. Skin the garlic and put half of the quantity on top of the veins.
7. Stuff the Cabbage leaves with the Stuffing mixture as if you were folding an envelope.
8. Put them in a circular pattern in the cooking pan.
9. Put the rest of the Garlic on top.
10. Drown with Boiled water.
11. Cover with a turned plate (Upside down)
12. Cook over a high flame for 3 minutes.
13. Reduce the flame and cook until it has been cooked half way.
14. Clean the Mint leaves , mince them with the lemon juice ,salt and pour them over the cabbage leaves. and put back the turned over plate.
15. Keep for 30 minutes until well cooked.
16. Change the plate with the serving dish and flip over the cooking pan over.
17. Remove the cabbage veins.
18. Serve hot and enjoy.

Malfouf Video Recipe: Stuffed Cabbage Rolls

Musakhan also musakhkhan msakhan mosakhan or ksakhen is one of Palestine’s most cultural foods and it is typically eaten by hands. This dish has been passed down by generations, and will be in the future.

Msakhan is one of my favorite dishes, last week we I prepared msakhan to my family, they loved it even my kids. But when it comes to cooking, the kitchen turns into a mess. It requires someeffort and time until it is done, but it's worth the effort.

There are many Musakhan recipes, but I suggest to try these two recipes:

Musakhan Recipe I

• 1 whole free-range chicken (about 3 1/ 2 pounds)
• 1/2 cup extra virgin olive oil
• 3 1/2 pounds onions, peeled and sliced thin
• 1/4 cup sumac
• 4 sheets marquq bread (see the Note below) or 2 large khubz 'arabi (Arabic flatbread or pita bread), split open and separated
• Salt and freshly ground black pepper to taste

Preparation:

• Cut the chicken into up into two breasts, two thighs, two legs, and two wings. Salt and pepper the chicken.
• In a large, deep casserole, heat 1/ 4 cup of the olive oil, then lightly brown the chicken on all sides over a medium heat, about 20 minutes. Remove and set aside. Add the remaining 1/ 4 cup olive oil to the casserole and cook the onions until translucent, about 35 minutes, stirring occasionally. Add the sumac and cook for 2 minutes to mix.
• Preheat the oven to 350F. Cover a 9 x 12-inch baking dish with two overlapping halves of the Arabic bread or 2 sheets of marquq bread. Spoon half the onions over each, then arrange the chicken on top of the onions and cover with the remaining onions and the juices from the casserole. Cover with the two remaining half leaves of bread or sheets of marquq bread, tucking in the sides crusty side up and spray with water. Bake until the chicken is very tender and almost falling off the bone, about 1 1/ 2 hours. Before the top cover of bread begins to burn, spray with water again or cover with aluminum foil.
  

Note: The size of marquq bread made and sold in the U.S. or Canada varies, so use common sense. It is sometimes found with its Armenian name, lavash bread.

Musakhan Recipe II

Ingredients:

• 2 chickens, quartered
• salt to taste
• pepper to taste
• 4 cups of olive oil
• 1 1/4 cups of pine nuts
• 8 onions, julienned
• 3 loaves of Arabic bread, split
• 1/4 cup of sumac
  

Preparation:

1. Season the chicken with salt and pepper and broil over charcoal or in the broiler of the oven.
2. Brush frequently with olive oil.
3. While the chicken is cooking, heat 1 cup of olive oil.
4. When it is very hot, toss in the pine nuts.
5. Turn off the flame and the nuts will begin to brown.
6. When they are golden color, remove with a slotted spoon.
7. Pour the remaining 3 cups of oil and onions into the pan
8. Cook over low to medium-hot flame until soft and yellow.
9. Remove and combine with the nuts.
10. Open the pocket in the bread and split each loaf into two thin pieces.
11. Turn off the flame and soak the bread in the hot oil for 2 minuts.
12. Remove and drain on paper towel.
13. Line a tray with bread, top with the chicken quarters and garnish with the onions and nut mixture.
14. Sprinkle with Sumac.
15. Place the tray under the broiler for a minute or two until the surface begins to color, and serve immediately.

Musakhan Recipe Video:

About Falafel Maker?

The are two types of falefel maker, the first one is Manual Falafer Maker which is used in some restaurants and houses for homemade falafel and the other one is an Automatic Falafel Maker which is used in restaurants only.


Manual Falafel Maker is used to scoop up the falafel mixture to form the balls, wipe off the excess mixture and then press it out into a pot of heated oil - it’s just what’s needed to make the whole process a breeze! A Middle Eastern specialty made up of small, deep-fried croquettes or balls made of highly spiced, ground chickpeas (garbanzos). They are generally served inside pita bread, sandwich style, but can also be served as appetizers. A yogurt or tahini-based sauce is often served with falafel.

Enjoy this falafel video using manual falafer maker: Falafel Guy in Jordan


Automatic Falafel Maker is used by Most Falafel restaurants, and making the perfect falafel balls is a breeze. You just put falafel mix inside the machine, the machine shape the falafel mix into balls, and then throw them in deep boiling oil. Two more minutes and the falafel are hot and ready to eat.

Although falafel is made from chickpeas, it can also be made from dried fava beans, with a handful of dried chickpeas sometimes thrown in. Favas have a wonderful flavor, but if you can't find them, dried white beans, such as cannellini or navy, can be substituted.

How to prepare homemade falafel:

Generally speaking, there are two ways to make falafel:

• The fast way: using boxed falafel mix. You can buy a ready mix at any Middle Eastern market. If you don't have one near your house there is no problem, as you can order it through the web. All you need to do is follow the instructions on the box. It will take about 2 minutes to prepare the mix, and about five minutes to fry the balls.
• From scratch: It takes more time, but it worth the work. The chickpeas need to be soaked in water overnight and afterwards put inside a food processor. More mess and work but it will taste much better than a ready mix.
  

There are many falefel recipes, but I suggest to try this recipe which is common in the middle east:

Ingredients:

• 8 oz (225g) chick peas
• 1 onion, very finely chopped
• 1 garlic clove, crushed
• 1 slice of white bread, soaked in a little water
• 1/4 teaspoon cayenne pepper
• 1 teaspoon coriander, ground
• 1 teaspoon cumin, ground
• 2 tablespoons parsley, finely chopped
• salt, to taste
• oil for frying
  

Preparation:

1. Soak the chick peas overnight.
2. Cover with plenty of fresh water and cook for 1 - 1 1/2 hours until tender.
3. Pound or blend the chick peas to a purée.
4. Squeeze out the bread and add to the chick peas together with the rest of the ingredients. Knead well for a few minutes.
5. Let the mixture rest for 1-2 hours, then roll between the palms into firm 1" balls. (Wetted hands make this easier).
6. Heat oil (at least 1 inch deep) in a pan to about 360° F (180°C), and fry the balls, a few at a time, until nicely brown all over — about 2-3 minutes.
7. Drain and serve hot with lemon wedges.

Falafel is a fried ball or patty made from spiced fava beans and/or chickpeas. It is a popular form of fast food in the Middle East, where it is also served as a mezze.
Falafel is usually served in pita bread, either inside the pita, which acts as a pocket, or wrapped in a flat pita. In many countries falafel is a popular street food or fast food. The falafel balls, whole or crushed, may be topped with salads, pickled vegetables and hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a mezze. During Ramadan, they are sometimes eaten as part of an iftar, the meal which breaks the daily fast after sunset. Learn how to make authentic falafel from this classic recipe.

Ingredients:

• 1 tablespoon of Hot green pepper Powder
• 4 cups of grounded Fava beans (Fooll)
• 2 cups of chick peas
• 2 cups of sesame seeds
• 3/4 cups of finely minced onions
• 1/4 cups of pounded garlic
• 1 cup of finely minced coriander
• Salt to taste
• Cumin to taste
• Cinamon to Taste
• Sumac to taste
  

Preparation:

• Clean the Fava beans and chick peas very well.
• Soak both of the beans in cold water for at leat 12 hours.
• After the period is over take the beans and put them in the mincing machine.
• Add the Onions, Garlic, Coriander, Hot green pepper and mince very well.
• Add the spices and leave for two hours.
• Heat the cooking fat and shape the Falafel into small balls (Similar to the ping pong ball)
• Before frying the Falafel cover the top with sesame seeds then fry.
• Take out the Falafel when it gets a golden brown color.
• Serve hot with Arabic bread, Tahini, yogurt, Tomatoes and slices of lemmons.
  

See more...

• Falafel Nutrition Facts
• Falafel Maker

Falafel Videos

Falafel in Paris


How to Make Falafel : Learn About Adding Bread Crumbs and Seasoning to the Falafel

Quick and easy to make, delicious, and healthy hummus with tahini recipe. Great as a Dip, Appetizer or Snack! No cooking involved. I'am sure Everyone will love it. Just grab the blender and go. Chickpeas (also known as garbanzo beans) and tahini (a paste made from roasted sesame seeds) combine to make a tasty appetizer to serve with wedges of pita bread. A favorite in middle-eastern restaurants around the world.

The key to great hummus is to let the flavor of the chickpeas come through, rather than be overwhelmed by the lemon.

Ingredients:

• 1 Can Chick Peas
• 1 wedge garlic
• 2 tablespoons lemon juice
• 1 tablespoon tahini paste
• 1/4 teaspoon red pepper
• 1/4 teaspoon parsley
  

Preparation:

• Drain chick peas into cup and save.
  
• Put chick peas, garlic, lemon juice and the tahini paste into a blender. Add about 1/4 cup of the juice from the chick peas, BLEND. If needed, add more chick pea juice, in small amounts, while blending, to get the right consistancy. Dip should be a little on the thick side and smooth - not too thick and not too liquidy. Should have a consistancy like any other dip!
  
• Spoon out into a dip bowl and sprinkle red pepper and parsley on top. *Red Pepper-optional. If you like the zing then put it on!
• Serve with potato chips, vegetables or the best is arabic bread (pita bread).
  

Tip: Tahini can be found in a Greek or Middle Eastern Store. Check your local supermarket
in the ethnic food aisle.

Video Recipe: Homemade Hummus

Kabsa, in Arabic it is called "كبسة" is a family of rice dishes that are served mostly in Saudi Arabia, and the other Arab states of the Arabian Gulf. Chicken kabsa recipe is one of the most popular dishes in Saudi Arabia. It is considered a staple. There are various methods to prepare Saudi kabsa. Let's try two wonderful methods:

Saudi Kabsa Recipe I

Ingredients:

• 1 2/12 - 3 pound chicken, cut into eight pieces
• 1/4 cup vegetable oil
• 2 medium onions, sliced
• 1 (12 ounce) can tomato puree
• 2 medium tomatoes, chopped
• 4 cloves garlic, crushed
• 2 medium carrots, grated
• Grated rind of one orange
• 4 cloves
• 4 cardamom pods
• 3 sticks cinnamon
• Sale and pepper to taste
• 1 pound long grain rice
• 1/4 cup raisins
• 1/4 cup sliced almonds
  

Preparation:

• Sautee onion in oil until it begins to brown. Add chicken pieces, tomato puree, chopped tomatoes and garlic and stir for about five minutes over low heat. Stir in three cups hot water, grated carrot, orange rind, spices, salt and pepper to taste. Cook over medium heat, covered, about 20-25 minutes, until chicken is done.

• Remove chicken. Set aside to keep warm. Stir rice into the liquid in the pan, and cook, covered over low heat for about 35 - 40 minutes, or until liquid is absorbed.

• Put rice on a serving platter with chicken pieces arranged around the circumfrence. Toss raisins and almonds over all.

Serves: 6

Saudi Kabsa Recipe II


Ingredients:

• 1 roasting chicken, small one for 2 people and large one for 4 people
• 2 bay leaves
• 1 maggie chicken bouillon cube
• 1 diced onion
• 2 chopped garlic cloves
• 6 cardamoms
• 5 cloves
• 2 cinnamon sticks
• 2 dried lemons
• 1 teaspoon cumin
• 1 teaspoon coriander
• salt & pepper
• 1 teaspoon ginger
• 1 teaspoon cardamom
• 1 (8 ounce) can tomato sauce
• 4 hard-boiled eggs
• pine nuts, and raisins, for flavor
  

Preparation:

• PLEASE note, when cooking with basmati rice you always have to soak in water first or it will not cook well, for at least 15 mins!
• In a stockpot add your onions and garlic on medium and let brown. Then add all of your *spices. Stir in tomato sauce on med heat until sauce thickens.
• Then add you chicken into the sauce. I let it sauté for a few minutes on med heat still. Rotate your chicken so it gets all the flavors. After this add your maggie and water. Add water so it covers your chicken this is usually between half and full that I do.
• Now let your chicken cook like this for about 35 minutes. The first few minutes let it cook on boil them turn the heat down to medium for the rest of time.
• Meanwhile get another pot the same size and put your basmati in it. I use about 4 teacups full (the Arabic tea cup) then add some vegetable oil or ghee. Not too much but not to less. Then just set your rice aside until after your chicken has cooked.
• Now after your chicken has cooked for 35 minutes you will turn your oven on broil. Put the chicken in a roasting pan. I add the dried lemons to it. You have to watch it because it only takes a minute on so on broil. It will get crispy and blacken a bit but this is how it is supposed to be.
• Do not throw your broth away that you cooked your chicken in because we will use this to cook the rice.
• Add the broth spices and all to your rice (just let it cover the rice and some extra) then just throw the rest away. Cook rice covered for 8 minutes then uncover stirring and cook for another 8 minutes. Make sure you left your sticks and all in the rice this makes it tasty.
• Now on a serving platter put your rice, then lay your chicken on top, add boiled eggs around the chicken and sprinkle nuts and raisins. You now have the best Saudi Kabsa there is.

How to cook Kabsah - Video