recipes food cooking

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Avocado-Vegetable Pitas Recipe. Enjoy healthy food recipes and learn how to make Avocado-Vegetable Pitas.

Pita is a round flat bread of Middle Eastern origin. Sometimes called pocket bread, it can be opened to form a pocket for filling. The spicy filling of avocados, jalapenos, lemon juice, shredded carrots, and olives for this meatless sandwich can be made-ahead and spooned into pita rounds just before serving.

Ingredients

2 medium avocados, halved, seeded, peeled, and coarsely chopped
2 tablespoons chopped jalapeno pepper
1 tablespoon lemon juice
1/4 teaspoon garlic salt
1/4 cup finely shredded carrot
1/4 cup chopped pitted ripe olives
1/4 cup chopped red sweet pepper
4 pita rounds or bread slices
Lettuce leaves
Tomato slices

Directions

1. Stir together the avocados, jalapeno pepper, lemon juice, garlic salt, carrot, chives, and red sweet pepper in a large bowl. Cover with plastic wrap; chill for up to 2 hours.

2. Fill four pitas or top four slices of sandwich bread with lettuce and tomato and avocado mixture. Makes 4 servings.

3. Menu Suggestion: Make it a meal with assorted wedges and club soda.

Recipe source BHG.com

Sumac chicken & hummus wraps - Pita Bread - Falafel & hummus on pita bread

Save and share Avocado-Vegetable Pitas

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 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.

Authentic Moroccan Cuisine: Morocco is an exotic land of endless natural beauty that harmonizes with exquisite architecture, presenting a feast for the eyes, and a revelation for the spirit. At Andalous Restaurant we bring you culinary delights prepared in the genuine tradition of Moroccan culture. Any native Moroccan will tell you that the very best Moroccan cuisine is eaten at home, lovingly prepared by the lady of the house with the entire family gathered together to enjoy the abundant servings.

Our Chefs are all Moroccan women, bringing you a feast prepared in this same loving family tradition. We serve you a variety of delightful soups, salads, and hearty entrees, and then finish off your meal with a soothing cup of sweet green mint tea topped with delicate Moroccan pastries. It is our great pleasure to serve you our special traditional recipes as if you were a guest at our own family table. Bon Appetit!

Visit Andalous restaurant web site
 
Alhamra Palace Restaurant


Save and share Moroccan Reastaurants in Chicago: Andalous

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

Nothing beats an excellent Christmas dinner, like the sweet taste of traditional pudding afterwards.

Ingredients:

225g sugar
175g butter
340g sultanas
340g raisins
225g currants
110g candied peel, chopped
110g plain flour
110g white breadcrumbs
55g flaked almonds
1 lemon, zest only
5 eggs, beaten
1 tsp ground cinnamon
1 tsp mixed spice
1 level tsp nutmeg
pinch of salt
150ml blackcurrant juice

Directions:

Lightly grease 4x600ml/1 pint or 2x1.2 litre/2 pint pudding basins.

Cream, butter with sugar. Add eggs, in batches alternatively with flour until a batter is formed.

Add all remaining ingredients, leaving the blackcurrant juice for last. Mix well.

Spoon the mix into basins. Put a circle of baking parchment and foil over the top of each basin and tie securely with string.

Put the basins in a large pan on inverted saucers on the base. Pour in boiling water to come a third of the way up the sides of the pudding bowls. Cover and steam for 5 hours, topping up water when necessary.

Cool. Change the baking parchment and foil covers for fresh ones and tie up as before. Store in a cool cupboard until Christmas Day.

To serve: steam for 2 hours and serve with cream or custard.

Save and share Christmas Pudding 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 visit the best restaurants in Cairo, Egypt.

Dining - Local Cuisine & Customs

Many traditional Egyptian recipes have travelled from the kitchens of North Africa to tantalise the taste buds of diners all over the world; hummus, tahini, tabouleh and shish kebab are featured in the restaurants of most cities. However, it is always worth sampling the authentic version of international dishes. In Cairo there is an abundance of traditional cuisine prepared with local ingredients. Most daily dishes are meat free and based instead on ful, a brown bean, cooked with garlic and lemon to make the thick, tasty stew mudammas.

Cairo has an enormous number of restaurants, catering to most needs. Cheap food can be found everywhere in street restaurants and snack stalls. The top notch restaurants are often, but not always, found in hotels and Nile boats. The borders between restaurants and cafes are not crystal-clear in the Egyptian capital. In many places it is perfectly acceptable to just have a drink or shisha. Medium and high-range outlets might have a minimum charge. Cheaper restaurants will normally not serve alcohol as well as some more expensive outlets. In general, downtown is good for budget eating, while for higher quality eating you should head to Zamalek, Mohandesin or any of the other more affluent parts of town.

For those with a greater interest in Cairo's culinary life, look for Cairo Dining, a magazine with a half-yearly update of 1000 Cairo restaurants (and places to go out) sorted by price, kind of food and area.

Otlob.com delivers food from a large number of Cairo restaurants, including fast-food places like McDonalds, as well as higher-end places. Otlob is also useful because it offers a list of restaurants by type of food, area, and even covers menus, conveniently all in English. Almost all but the highest quality Cairo restaurants offer delivery or takeout.

Global cuisine is always available in a large variety of city restaurants, but whether you choose local or international flavours it is wise to leave room for a sticky, sweet Egyptian dessert.

Restaurants by Cuisine

Cafe

Naguib Mahfouz Café
Perfect lunchtime stop amidst the bustling Khan al Khalili shopping district. The local appetizers are well worth trying.
5 Sekket al-Badistan, Cairo
Tel: +20 2 590 3788

Café Riche
Something like a museum in itself, this colonial-feel eatery prepares simple dishes while the patrons discuss its past with the maître d’
17 Talaat Harb Street, Cairo
Tel: +20 2 392 9793

Egyptian

Abu Sid
Probably the best place for local cuisine, set in an art deco apartment with marble tables and Warholesque art
157 26th of July Street, Zamalek, Cairo
Tel: +20 2 2735 9640

Citadel View Restaurant
Situated perfectly for panoramic views of the city’s main sights
Al-Azhar Park, Salah Salem Street, Cairo
+20 2 510 9150

Nubian Village
Serenades from wandering minstrels and the sweet scent of fresh bread permeate the restaurants riverside terrace pavilion
Grand Hyatt Hotel, Corniche El Nil, Garden City, Roda Island, Cairo
Tel: +20 2 365 1234

Abou Tarek
Serving only koshari, the filling Egyptian fast food, this is a staple of any visit to Cairo
16 Shamplion Street, Cairo
Tel: +20 2 577 5935

Sequoia
Trendy tented spot on the Nile, serving excellent Egyptian and Lebanese meze
1-3 Abou Feda Street, Zamalek, Cairo
Tel: +20 2 735 0014

French

Justine
Creating classic French cuisine with local ingredients, this is truly the best of both worlds
4 Shara Hassan Sabri, Zamalek, Cairo
Tel: +20 2 341 2961

Steak

Charwood’s
Using the best meat in town, Charwood’s prepares mouth-watering cuts
53 Gameat El Dowal El Arabia St, Cairo
Tel: +20 2 3749 0893

Thai

Bu Khoa
Seasonal food and continually changing specials mean you’re certain of fresh delights
151 Rd. 9, Cairo
Tel: +20 2 2358 0126

Tipping

Tipping in Egypt is called baksheesh. In hotels and restaurants a gratuity of between 10% and 15% is the acceptable norm. However, baksheesh is expected for every service. Attendants at Cairo's historical buildings, footwear supervisors in mosques, taxi and camel drivers, baggage handlers and tour assistants will all ask for something extra from those who can afford it. Low wages necessitate this requirement and the working people of Egypt rely on the generosity of visitors. The equivalent of between USD 1.00 and USD 2.00 is an appropriate amount each time.

Lebanese Restaurants In Dubai - Arabic & Middle Eastern Food Restaurants... Lebanon

Save and share Cairo Restaurants

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

Chicken tagine with preserved lemon - Syrian Spinach and Meat Stew - Lebanese Lamb and Bean Stew

Save and share Moroccan Chicken Stew

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.