The Arabic Food Kitchen invites you to try Roast rack of lamb with Moroccan spices recipe. Enjoy Arabic Food and learn how to make delicious & easy Roast rack of lamb with Moroccan spices dish. This fresh-flavoured roast is lightly spiced with a hint of citrus – an ideal dinner for two
Ingredients
5 tbsp olive oil
1 tbsp harissa paste (use 1½ tbsp if you like it hot)
¼ tsp cumin
¼ tsp turmeric
¼ tsp paprika
¼ tsp ground coriander
20g pack flatleaf parsley , chopped
½ small lemon , juice only
1 rack of lamb (6-8 cutlets, see tip, below)
2 carrots , peeled and cut into chunks
100g couscous
150ml vegetable stock
1 satsuma , juice only
¼ tsp ground allspice
½ x 20g pack of fresh mint , chopped
½ red onion , finely chopped
50g flaked almonds , toasted
Greek yogurt , to serve
Method
1. Preheat the oven to fan 200C/conventional 220C/gas 7. Mix 2 tbsp of the olive oil with the harissa, then add the cumin, turmeric, paprika and coriander, half the parsley, lemon juice and a pinch of salt, then stir. Sit the lamb in a roasting tray, season well, then spread the spice mix over surface of the meat. Roast for 20-25 minutes for rare to medium, 30 minutes for well done.
2. Meanwhile, throw the carrots into a small roasting tin, add a pinch of salt and 1 tbsp of the olive oil. Roast for 15 minutes until carrots are just browning slightly at the edges.
3. Just before you take the carrots out of the oven, prepare the couscous. Tip it into a bowl, pour over the hot stock, then leave to stand for 5 minutes. Break the couscous up with a fork and leave to cool. Add the remaining olive oil and parsley, satsuma juice, allspice, mint and onion, stir well, then add the cooked carrots and season.
4. Put the lamb on a warmed plate and leave it to rest for 5 minutes. Slice it in half to give 3-4 cutlets each, then cut in half again. Spoon the couscous on to two plates, scatter over the almonds and top with the lamb. Serve with a spoonful of Greek yogurt.
Try
Good Food know-how
You can buy a ready-trimmed rack of lamb from the chilled section of some large supermarkets. The rack will have about 7-8 rib bones, giving you 3-4 cutlets each. Otherwise, order it from your local butcher or supermarket meat counter. Explain how you want to cook it, and ask them to trim the ribs right down to the fillet and remove the outer layer of fat.
Nutrition per serving
888 kcalories, protein 34g, carbohydrate 40g, fat 67 g, saturated fat 18g, fibre 5g, salt 1.22 g
Recipe from Good Food magazine, January 2004.
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Roast rack of lamb with Moroccan spices recipe
Rice with Broad Beans and Meat Recipe
The Arabic Food Recipes Kitchen invites you to try delicious Rice with Broad Beans and Meat Recipe. Enjoy Arabic food and learn how to make tasty and easy dish of Rice with Broad Beans and Meat.
Serves: 8 persons
Ingredients
2 tablespoons vegetable oil, or ghee
1½ kg lamb shanks
1 bay leaf
1 small cinnamon stick
½ teaspoon whole black peppers
6 cups water or 1½ liters
For the rice:
3 tablespoons vegetable oil, or ghee
2 medium onions or 300 g, finely chopped
1 cup frozen broad beans or 200 g, or fresh, peeled
3 cups basmati rice or 600 g
½ cup fresh dill, chopped
3 cubes MAGGI® Chicken Bouillon
4 whole cardamom pods
½ teaspoon ground black pepper
Preparation
- Heat oil or ghee in a pot, fry meat until golden brown. Season with bay leave, cinnamon stick and black pepper corns. Add water, cover and simmer the stock on low heat for 2 hours removing froth as it appears. Once the meat becomes tender turn off the heat and set aside.
- In another pot, heat the 3 other tablespoons of oil or ghee, add chopped onions and fry for 6 minutes. Add the broad beans to the onions and cook for another 2 minutes.
- Add rice, chopped dill, MAGGI® Chicken Bouillon cubes, cardamom pods, and black pepper and mix well.
- Add 4½ cups (or 1125ml) of the meat stock to the rice mixture and cook on low heat for 20 minutes or until the rice is cooked.
- Arrange the rice in a wide serving dish, pour the meat on top and serve.
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Middle Eastern broad bean dip recipe
The Arabic Food Recipes Kitchen invites you to try Middle Eastern broad bean dip recipe. Enjoy Middle Eastern cooking and learn how to make broad bean dip.
Preparation Time10 minutes
Cooking Time 2 minutes
Makes 1 cup
Ingredients
600g frozen broad beans
2 large garlic cloves, crushed
3 tsp ground cumin
1 tbs lemon juice
1/4 cup (60ml) extra virgin olive oil, plus extra for serving
1/4 tsp sumac, plus extra for serving
Toasted pitta or Turkish bread, to serve
Method
- Bring a large saucepan of water to the boil and cook broad beans for 2 minutes. Drain and plunge into cold water. Drain again and remove the outer skins.
- Place broad beans and remaining ingredients in a food processor and process until smooth. Season to taste with salt and pepper. Transfer to a serving bowl, drizzle with a little extra oil and sprinkle lightly with extra sumac. Serve with pitta or Turkish bread.
- This is also nice in sandwich wraps or with a mezze plate.
Notes
1kg fresh broad beans will give you 350g podded beans. To prepare fresh beans, remove beans from pods and slip off skin.
Source
Fresh Living - 12 September 2005, Page 42
Recipe by Rebecca Truda
Red Pepper Hummus - Baba Ghanoush - Egyptian Falafel
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Middle Eastern Lamb Burgers Recipe
The Arabic Food Recipes kitchen invites you to try delicious and easy Middle Eastern Lamb Burgers Recipe. Enjoy middle eastern cooking and learn how to tasty Lamb burgers.
Ingredients (serves 4)
800g lamb mince
1 tablespoon Middle Eastern spice mix
olive oil cooking spray
4 small pocket pita breads
1 bunch rocket, torn
2 tomatoes, thinly sliced
200g plain Greek-style yoghurt
Method
- Combine mince and spice mix in a bowl. Mix with your hands until well combined. Divide mixture into 4 portions. Shape each into a 12cm (diameter) patty. Refrigerate for 30 minutes.
- Heat a barbecue plate, frying pan or chargrill over medium heat. Spray with oil. Cook patties for 4 to 5 minutes each side or until cooked through. Transfer to a plate. Cover with foil and allow to stand for 5 minutes.
- Split pocket breads about halfway through. Fill with rocket, tomato and patties. Serve with yoghurt.
Super Food Ideas - September 2004, Page 68
Recipe by Tracy Rutherford
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Sweetcorn Frittata Recipe (Omelette recipe)
How to make a sweetcorn frittata
What is the difference between a frittata and an omelet?
A frittata is an egg dish that is cooked in a pan or oven dish with a combination of other ingredients such as vegetables, pasta or potatoes and served whole and sliced. Omelette is an egg dish that is pan cooked then folded in half, usually with a filling in the middle.
No need to worry about being technical in the kitchen, it does not matter whether you call it an omelette or a fritatta, all you need to know is that this recipe tastes amazing!
Chef cooks a very delicious sweetcorn frittata recipe that is easy to cook and packed with flavor.
Frozen sweetcorn is fried with garlic and mushrooms then topped with a tasty egg mixture and grilled with cheese and paprika under the grill to finish.
Paprika plays an important part in this delicious frittata recipe so do be generous when sprinkling the paprika in this recipe.
The great thing about this frittata recipe is that once you have cooked the mushrooms and sweetcorn there is no stirring, the frittata sits and cooks whole in the pan.
If you are a novice in the kitchen and find that you're omelette's tend to stick a lot do not worry. If you have trouble removing the frittata from the pan simply and gently slice the frittata whilst it is still in the pan and serve as individual slices.
Chefs sweetcorn frittata recipe is extremely delicious and will leave you're family and friends wanting more.
3 medium Eggs
2-3 Handfuls Frozen Sweetcorn
2 large Handfuls of Mushrooms (sliced)
2-3 Garlic cloves (minced)
Rice bran oil
2 tsp Grated Parmesan cheese
Pinch Salt
Small piece Mature cheddar cheese (low fat works great)
Large pinch Paprika
Pinch Parmesan cheese
Fresh Parsley for garnish
Leave to the side while you cook the mushrooms.
Add the sliced mushrooms, stir and cook for a minute then add the minced garlic. Once the garlic is added stir well for a minute then immediately turn down the heat so that the garlic does not burn.
Cook for a few minutes on low stirring all the time.
Cook for a minute then turn the heat back up again briefly, keep stirring.
Turn to low and cover for 2 minutes.
It is important that you do not stir at this point.
Leave the frittata to cook on a medium/low heat for a few minutes then turn the heat down.
Once the frittata eggs start to set use a small spatula to gently release the edges of the frittata, do not try to lift the middle of the frittata.
Do not try to turn the frittata over and do try to lift the entire frittata.
The more it cooks and the more 'set' the eggs become the more you can gently lift the frittata towards the middle. There is no need to life out of the pan yet, or turn over.
When the frittata is 'almost' cooked it is ready to go under the grill.
The bottom of the frittata should be set and cooked and there should be some raw runny eggs roughly covering the top in a thin layer.
Turn the heat off and place the pan onto a cold cooking ring. Grate the cheese over the top of the frittata (go easy on the cheese you want just enough for flavor) then sprinkle a touch of Parmesan cheese.
The most important part here is to add a good generous pinch of paprika and sprinkle it on top, the paprika makes this dish very tasty.
The grill will finish cooking the eggs and melt the cheese.
Enjoy Chefs sweetcorn frittata recipe.
Arabic & Middle Eastern Food Restaurants - Lebanon
Fashion Bar Beirut
Decorated with sophisticated furnishings, the bar bestows an alluring ambiance of the fashion world, with non-stop FTV broadcast from Paris, on lampshape monitors, modular mirror walls, bar and tvs.
Crepaway Lebanon
One of the pioneers in theme restaurants in Lebanon and franchising into the Middle East.
Libanon Restaurant
Lebanese restaurant in Dusseldorf, Germany. Lebanese food and sweets.
The Chase Restaurant, Lebanon
Restaurant with several branches in Lebanon. Offers a mixed international and Lebanese cuisine, pastries and catering services.
Maroush Lebanese Restaurants
Lebanese restaurant with 11 locations in London, find out more about Maroush, Ranoush Juice and the Beirut Express as well as their new venture, Signor Marco.
WanaEat Food Directory - Lebanon
Online restaurant and food guide for Lebanon.
Circus Restaurant-Bar
Restaurant and bar in Lebanon offering fusion cuisine. They feature live shows as well.
Monte Alberto Restaurants
The Monte Alberto hotel and resort offers a variety of dining restaurants and entertainment halls, including a rotating restaurant, winter and summer terraces, cafe, ourzal and wedding palladium.
Ishbilia Lebanese Restaurant
Lebanese restaurant in Knightsbridge. Information on location, menu, events and booking.
Casper and Gambini's
Coffee house and restaurant providing a variety of meals and drinks from international cuisines.
Awtar Restaurant
Lebanese restaurant with branches in Beirut and Kesrwan. Offers a variety of Lebanese and International cuisine. Daily entertainment shows.
Burj Al Hamam - Fawzi Restaurant
Lebanese restaurant offers a range of Lebanese home cooking meals and fresh seafood daily.
Ain Merched Restaurant Casino
Offers its clients a superb view overlooking Nabeh Mourched cascades in addition to its exquisite Lebanese Meza and cuisine since 1965.
Mazaj Pub and Restaurant, Zahle
Oriental and occidental style pub and restaurant in Zahle.
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New selection of recipes to be published.
Chef Jeena has been real busy in the kitchen.
Keep visiting.
Moroccan lamb meatballs with harissa & couscous recipe
Enjoy Arabic food recipes and try Moroccan lamb meatballs with harissa & couscous. All the flavours of a tagine in meatball form, with the kick of homemade harissa and a cooling dollop of yogurt.
Ingredients
2 tsp cumin seeds
2 tbsp coriander seeds
50g breadcrumbs
1 garlic clove , crushed
500g lamb mince
juice 1 lemon
1 egg , lightly beaten
20g pack mint , most leaves chopped
2-3 tbsp sunflower oil
150ml natural yogurt , to serve
FOR THE COUSCOUS
300g couscous
50g butter
2 tbsp harissa - shop-bought or see below, to serve
Method
- Heat a heavy-based pan over a low heat. Add the spices to the pan then toast for 2-3 mins until fragrant. Crush using a pestle and mortar. Set aside.
- Mix the breadcrumbs with 2 tbsp water and the garlic and stir well. Add the lamb, lemon juice, crushed spices, egg most of the mint. Season well. Mix well then shape into 16 balls. Chill for a good 30 mins.
- Heat the oil in a frying pan. Fry the balls for 6-7 mins, turning now and then, until golden brown and cooked. Keep warm. Put the couscous in a large heatproof bowl, then rub in the butter and harissa. Pour over 400ml boiling water, cover and leave for 10 mins. Fluff up and season. Shred the remaining mint, then mix through. Serve with harissa and yogurt.
Put 2 tbsp each coriander, fennel and cumin seeds into a hot, dry pan. Toast for 2 mins until fragrant. Grind until fine in pestle and mortar. Wipe out pan, add 50ml olive oil, gently fry 4 chopped garlic cloves, 1 chopped red onion, 1 chopped red pepper and 6 fat red deseeded chopped chillies until soft. Mix spices and veg in food processor and blend to smooth paste. Leftovers will keep in fridge for up to a week, covered with layer of oil.
Nutrition per serving
651 kcalories, protein 33g, carbohydrate 50g, fat 37 g, saturated fat 16g, fibre 0g, sugar 2g, salt 0.84 g
Recipe from Good Food magazine, September 2009.
Lamb chops with fruity couscous & mint recipe - Moroccan lamb with fragrant couscous - Moroccan meatballs with herb couscous
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Lebanese Lamb Chops with Lemony Lettuce Recipe
Perfect dish of Lebanese Lamb Chops with Lemony Lettuce. Enjoy Lebanese food cooking recipes and learn how to prepare the best middle eastern dishes. the richness of grilled spice-rubbed lamb chops is cut by lemon (both zest and flesh). Chances are you'll want to eat it anywhere.
Preparation Time: 35 min
Ingredients - Makes 4 servings
2 large lemons
1 teaspoon sugar
3 tablespoons extra-virgin olive oil, divided
2 garlic cloves
1 tablespoon baharat (Eastern Mediterranean spice mixture; see cooks' note, below)
8 (3/4-inch-thick) rib lamb chops (2 pounds)
2 heads Bibb lettuce (about 3/4 pound each), torn into large pieces
1 1/2 cups mint leaves
Preparation
Grate 2 teaspoons zest from 1 lemon. Trim ends of both lemons, then stand lemons on a cut side and cut peel, including white pith, from lemons with a sharp paring knife (discard peel). Cut segments free from membranes, then cut segments crosswise into 1/4-inch pieces. Toss lemon segments gently with sugar in a bowl and stir in 2 tablespoons oil. Let stand at room temperature 10 minutes for flavors to develop.
Mince and mash garlic to a paste with 1/2 teaspoon salt, then stir together with baharat, grated zest, remaining tablespoon oil, and 1/2 teaspoon pepper. Rub all over lamb chops.
Toss lettuce and mint with lemon mixture.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
Grill chops, turning once, about 6 minutes total for medium-rare. Transfer to a plate and let rest, loosely covered, 5 minutes. Serve chops with salad.
Serve with: orzo
Cooking Tips:
- You can make your own baharat by grinding 1 teaspoon each of whole cloves, cumin seeds, Maras or Aleppo pepper, and a 3-inch cinnamon stick (broken in half) in an electric coffee/spice grinder until finely ground.
- Chops can be cooked in an oiled hot 2-burner grill pan over medium-high heat, turning once, about 6 minutes.
- Lemon mixture keeps at room temperature 2 hours. Toss with lettuce and mint just before serving.
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Joanne's Lebanese lamb skewers recipe - How to make Joanne's Lebanese lamb skewers
You are invited by the Arabic Food kitchen to try tasty Joanne's Lebanese lamb skewers recipe. Enjoy Arabic food/middle eastern cooking and learn how to make Joanne's Lebanese lamb skewers - enjoy barbecuing.
Equipment
You'll need 12 bamboo skewers.
Ingredients (serves 4)
700g lamb steaks, cubed
2 small red capsicums, cubed
2 small red onions, cut into thin wedges
1/4 cup vegetable oil
1 lemon, juiced
2 garlic cloves, crushed
tabouli salad, to serve
hommus, to serve
Lebanese bread, warmed, to serve
Garlic paste
8 large garlic cloves
1 teaspoon salt
2 tablespoons lemon juice
2 tablespoons vegetable oil
Method
1.Thread lamb, capsicum and onion alternately onto skewers. Place into a ceramic dish. Whisk oil, lemon juice, garlic, and salt and pepper together in a jug. Pour over skewers. Turn to coat. Cover. Refrigerate for 30 minutes.
2. Make paste: Place garlic, salt and lemon juice into a food processor. Process until smooth. With motor running, pour oil into feed tube until you have a thick paste. Transfer to a small bowl. Cover and set aside until required.
3.Preheat a chargrill or barbecue plate on medium-high heat. Cook kebabs, basting with marinade and turning often, for 5 to 6 minutes, or until lamb is cooked through. Serve with garlic paste, tabouli, hommus and bread.
Source
Super Food Ideas - February 2004, Page 56
Recipe by Joanne Khawaja
Middle Eastern Lamb Skewers Recipe - Spicy Lamb Kebab Recipe - Lebanese chicken kebabs
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