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Enjoy middle eastern barbecue recipes and learn how to make tasty Lamb Skewers.

Chef Michael Solomonov of Zahav in Philadelphia adds onion juice or pureed onions to his Middle Eastern–style marinades to tenderize and caramelize the meat. The marinade is great on chicken breast as well as lamb.

Yield: 4

Ingredients

1 medium onion, quartered
1 clove peeled garlic
4 flat-leaf parsley sprigs
1/2 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
1 teaspoon ground allspice
1 tablespoon kosher salt
pinch of saffron threads
1 1/4 pounds trimmed lamb loin, cut into 1-inch cubes
2 tablespoons vegetable oil
Warm pita and Greek-style plain yogurt for serving

Preparation

1. In a blender, combine the onion, garlic, parsley sprigs, lemon zest, lemon juice, allspice, salt and saffron and puree until smooth. Transfer the marinade to a resealable plastic bag, add the cubed lamb and turn to coat. Seal the bag, pressing out any air. Refrigerate the lamb for at least 6 hours or preferably overnight.
2. Light a grill or preheat a grill pan. Drain the lamb, shaking off the excess marinade. Thread the lamb onto 4 long skewers, leaving a bit of room between the cubes. Brush the lamb with the oil and grill over high heat, turning occasionally, until lightly charred, about 5 minutes for medium-rare meat. Serve the lamb skewers with warm pita and yogurt.

Michael Solomonov, Food & Wine, JUNE 2009

Lamb skewers recipe - Lamb chops with fruity couscous & mint - Lamb kofta with flatbread

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Cooking a shepherds pie filling does not always mean you have to make a shepherds pie recipe.

A shepherds pie filling can be served with mashed potatoes on a plate for the whole family to enjoy. It not only tastes fabulous but takes less time to prepare.

This delicious shepherds pie filling recipe is very simple to cook and very nutritious to eat.

Chef uses a combination of vegetables - leeks, onions, carrots, mushrooms and peas all diced small to fit perfectly into the filling.

Leeks, carrots, garlic and onions give a fantastic flavor to the lamb filling.

Chef adds a lamb stock cube, if you can only find liquid stock then use part water part stock for this recipe.

This shepherds pie filling recipe is a great way to get the whole family eating a good hearty and nutritious meal.

Simply follow the recipe below and get cooking.

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Enjoy Saudi food recipes and learn how to make the best Saudi Rice with Meat - Meat Zurbian.

Preparation time :	20 minutes
Cooking time :	2 hours

Serves: 6 persons

Ingredients

1 kg lamb, pieces with bones
8 cups water or 2000 ml
2 cubes MAGGI® Chicken Bouillon
2½ cups basmati rice or 500 g, washed and drained
2 tablespoons ghee
3 medium onions or 500 g, finely chopped
1 cup yoghurt or 250 g
2 medium tomatoes or 300 g, finely chopped
¾ teaspoon white ground pepper
¾ teaspoon ground cumin
¾ teaspoon ground coriander
¾ teaspoon ground turmeric
¾ teaspoon ground cardamom
3 cloves garlic, crushed

Preparation

1. Place lamb pieces and water in a large pot. Bring to boil and remove froth as it appears. Add the MAGGI® Chicken Bouillon cubes, cover and simmer over low heat for 1½ hours or until lamb pieces are cooked.
2. Remove lamb pieces from the stock, add the rice to stock, which should be around 6 cups or 1500ml, and boil it for 10 minutes or until almost cooked. Drain the rice and set aside.
3. Heat ghee in a large pot, add and cook the onions, stirring for 5-7 minutes or until golden brown. Add the cooked lamb pieces to the onions and mix carefully.
4. Combine the yogurt with the tomato, spices and the garlic and pour over the lamb pieces.
5. Add the cooked rice over the meat mixture, cover and cook over low heat for 25–30 minutes or until the rice is cooked.
6. Serve on a large serving dish and garnish with fried nuts.

Shish Taouk with White Rice - Chicken and Vegetables Rice Recipe - Rice Boukhari with Meat

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Enjoy Saudi food recipes and learn how to make Saudi Milk and Pistachio Candy - Labaniah.

Preparation time : 10 minutes
Cooking time : 15 minutes
Serves: 7 persons

Ingredients
2 cups sugar or 400 g
1 cup water or 250 ml
1 teaspoon lemon juice
1 teaspoon ground cardamom
¼ cup pistachio nuts or 35 g, crushed
3½ cups NIDO Full Cream Milk Powder or 350 g

Preparation

1. Place sugar, water and lemon juice in a large saucepan. Cook over low heat for 15 minutes or until it turns into a thick syrup. Remove from heat and set aside to cool.
2. Stir in the cardamom powder and crushed pistachio to the syrup. Add half the quantity of NIDO milk and stir until well combined.
3. Gradually add the rest of the NIDO milk and stir until a soft dough that is not sticky forms. Add more milk powder if necessary.
4. Form the dough into small balls.
5. Serve “Labaniah” balls with NESCAFÉ Instant Coffee.

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Ingredients:

Charmoula
1 tablespoon fennel seeds
2 teaspoons coarsely chopped fresh rosemary
1 teaspoon cumin seeds
1 teaspoon dried crushed red pepper
1 teaspoon whole white peppercorns
1 cup coarsely chopped fresh parsley leaves
1 cup coarsely chopped fresh cilantro leaves
1/3 cup chopped fresh mint
1/4 cup fresh lemon juice
3 garlic cloves, chopped
1 cup olive oil
6 (6- to 7-ounce) sturgeon fillets or steaks

Moroccan salad
2 large red bell peppers
2 flatbreads (such as pita bread)
1 15 1/2-ounce can chickpeas, drained
1 cup diced seeded peeled cucumber
1/2 cup walnuts, toasted, coarsely chopped
1/4 cup raisins
2 tablespoons drained capers
2 tablespoons olive oil

Preparation:

For charmoula:

1. Combine first 5 ingredients in spice grinder and process until finely ground. Transfer to blender. Add parsley and next 4 ingredients to blender. With blender running, gradually add oil and blend until coarse puree forms. Season to taste with salt. Do ahead Charmoula can be made 1 day ahead. Transfer to bowl and refrigerate. Let stand at room temperature 1 hour before using.
2. Place fish on large plate. Pour 3/4 cup charmoula over fish, turning to coat. Cover and refrigerate fish at least 1 hour and up to 1 day. Cover and refrigerate remaining charmoula to use as dressing for salad.

For moroccan salad:

1. Char bell peppers directly over gas flame or in broiler until blackened on all sides.
2. Transfer to paper bag and seal tightly; let stand 15 minutes. Peel, seed, and chop peppers. Toast flatbreads directly over gas flame or in broiler until crisp and charred in spots on both sides. When cool enough to handle, tear into bite-size pieces.
3. Preheat oven to 400°F. Place peppers, torn bread pieces, chickpeas, and next 4 ingredients in large bowl. Add 3/4 cup reserved charmoula; toss to coat. Season with salt and pepper.
4. Heat olive oil in large ovenproof nonstick skillet over medium-high heat. Add fish with marinade still clinging to surface and cook until brown, about 3 minutes per side. Transfer skillet to oven and roast fish until cooked through, about 8 minutes.
5. Divide Moroccan salad among 6 plates. Top each portion with sturgeon fillet and serve.

Save and share Marinated Sturgeon with Moroccan Chickpea Salad Recipe

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The Arabic food recipes blog invites you to try an easy Moroccan Spiced Olives appetizer dish. An easy marinade of garlic, lemon, thyme, and a dollop of the North African hot sauce harissa make these green olives memorable. If you can, prepare the olives ahead—they improve with age.

yield: Makes about 2 cups
active time: 15 min
total time: 1 day (includes marinating)

Ingredients:
2 cups green olives (with pits) in brine (10 ounces), such as picholine or Cerignola, lightly smashed to crack open slightly
4 garlic cloves, sliced
1/4 cup extra-virgin olive oil
2 teaspoons tomato paste
1/3 cup water
2 teaspoons harissa (North African spice paste)
3 (4-to 5-inch) thyme sprigs
2 thin lemon slices

Preparation:

1. Cover olives with water in a small saucepan and bring to a boil, then drain.
2. Cook garlic in oil in a 10-inch heavy skillet over medium heat until garlic is golden, about 2 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in water, harissa, thyme, and olives and simmer briskly, stirring occasionally, until liquid is thickened and coats olives, about 5 minutes. Remove from heat and stir in lemon slices. Transfer to a shallow dish and marinate, chilled, at least 24 hours.

Moroccan rissoles with minted cucumber salad - Moroccan lamb steaks with fattoush - Moroccan Carrot Salad

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Easy and delicious lamb chops with fruity couscous & mint recipe. Enjoy delicious Moroccan recipes and learn how to make lamb chops with fruity couscous & mint.

This Moroccan-style spiced lamb dish is simple enough to do on a weeknight, but also makes a great dish to serve to friends

Preparation time 10 mins
Cook time 6 mins
plus marinating and resting

Ingredients Serves 4

4 lamb chops or leg steaks, trimmed
2 tsp smoked paprika
1 red onion , finely chopped
3 tbsp red wine vinegar
3 tbsp olive oil
200g couscous
5 tbsp pine nuts , toasted
8 dates , stoned and finely chopped
zest and juice 2 lemons
20g pack each mint and flat-leaf parsley , roughly chopped

Method

1. Place the lamb in a bowl. Sprinkle over the paprika, half the onion, 1 tbsp vinegar and ½ tbsp oil. Season, then set aside.
2. To make the couscous, boil the kettle and tip the couscous into a heatproof bowl. Stir in the pine nuts, dates, lemon zest and half the juice. Pour over 140ml just-boiled water, push the coucous to the sides of the bowl, cover, then leave to stand for 10 mins.
3. Heat grill to high. Lift the lamb out of its marinade, grill for 2-3 mins on each side, then rest, wrapped in foil, for 10 mins. Stir half the chopped herbs and some seasoning into the couscous, then add the remaining lemon juice to taste. Mix together the remaining herbs, red onion, vinegar, oil and seasoning to make a herby vinaigrette. Serve the lamb and couscous with the vinaigrette.

Try

MAKE LUNCH FROM DINNER

Make tomorrow's lunch while preparing dinner. Double the date couscous and herby vinaigrette and serve half with lamb, then mix the remaining salad and vinaigrette together with a 410g can chickpeas, drained, 1 cucumber, diced, and 2 tbsp natural yogurt. Pack into lunchboxes and chill overnight.

NUTRITION PER SERVING

635 kcalories, protein 35g, carbohydrate 50g, fat 34 g, saturated fat 11g, fibre 0g, sugar 23g, salt 0.23 g

Recipe from Good Food magazine, January 2009.

Stuffed Baby Zucchini and Vine Leaves with Lamb Chops - Moroccan lamb steaks with fattoush - Lamb skewers recipe

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Tasty and easy lamb tagine with artichokes & lemon recipe. Enjoy Moroccan cooking and learn how to make lamb tagine with artichokes & lemon.

Inspired by top restaurants' menus, this is our favourite version of the classic tagine so you can DIY at home.

Ready in 50 minutes

Ingredients (Serves 2)

400g diced lamb shoulder
1 onion , finely chopped
1 garlic clove , crushed
pinch of saffron
¼ tsp ground ginger
1 tbsp olive oil
vegetable stock
squeeze of lemon juice
peel from 1 preserved lemon from a jar, finely chopped
a few artichoke wedges from a jar
2 tbsp each chopped coriander and parsley
couscous to serve

Method

1. Trim excess fat from the lamb shoulder, put in a pan with the onion, crushed garlic clove, saffron, ground ginger, olive oil and enough vegetable stock to just cover. Cover and simmer for 1 hour 30 minutes, stirring occasionally, until meat is tender, adding splashes of water to keep meat covered. Add a squeeze of lemon juice, the finely chopped peel from the preserved lemon and a few artichoke wedges.
2. Cook for another 10 minutes then stir in the chopped coriander and parsley. Spoon over couscous to serve.

Recipe from olive magazine, October 2009.

Moroccan Lamb Tagine - moroccan tagine - Easy Moroccan chicken tagine

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How to make Butter Chicken - Murgh Makhani

Watch Chefs video recipe so you too can cook some delicious aromatic butter chicken.

Click on the video screen to play this butter chicken video recipe or see Chefs text and picture butter chicken recipe here

Easy and delicious recipe for Iraqi Biryani. Enjoy Iraqi food cooking and learn how to make tasty dish of Iraqi Biryani.

Preparation time : 35 minutes
Cooking time : 45 minutes

Ingredients

250 g minced lamb
2 tablespoons fresh parsley, finely chopped
2 tablespoons onions, finely chopped
1 cup vegetable oil or 220 g, for deep frying
1 medium potato or 150 g, cut into medium cubes
1 medium carrot or 150 g, cut into medium cubes
1 medium onion or 125 g, sliced
½ cup frozen green peas or 80 g, thawed
1 whole chicken or 800 g, cooked, without bones and shredded
2 tablespoons raisins
¼ teaspoon ground black pepper
Pinch of saffron filaments
½ cup almonds or 75 g, peeled and toasted
2 tablespoons ghee
¾ cup vermicelli or 75 g
2 cups rice or 400 g, washed
2 cubes MAGGI® Chicken Bouillon
1½ teaspoons arabic mixed spicess
4 cups water or 1000 ml

Preparation

1. In a mixing bowl, combine minced lamb, onion and parsley (season with salt and pepper). Form meat mixture into small balls; place in a baking tray and bake in a preheated oven at 200˚C for 10 minutes or until meat balls are cooked. Remove and set aside.
2. Meanwhile, deep fry potato and carrot in the hot oil (reserve 2 tablespoons of oil) and set them aside over a kitchen tissue to absorb any excess oil.
3. In a medium saucepan, heat the reserved oil and sauté onion until its tender then add green peas, shredded chicken meat, raisins, black pepper powder, saffron leaves, almonds, the prepared meat balls potato and carrot. Stir until well combined and set aside (add salt to your taste).
4. In a medium pot, melt the ghee, add the vermicelli and stir until vermicelli is changed in color to golden brown; Add rice, MAGGI® Chicken Bouillon cubes and spices (add salt if needed). Stir for seconds then add the water and stir constantly to boil. Cover and simmer over a low heat for 20 minutes or until rice is cooked.
5. Add the prepared meat and vegetable mixture over the rice and mix all carefully with the rice. Cover and cook for another 5 minutes then serve.

Serving tips : Serve with green salad and laban drink.

iraqi maklouba - tashreeb dajaj recipe - Kabsa Recipe

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