Beef moussaka with tomatoes recipe

Photo: Beef moussaka with tomatoes recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Beef moussaka with tomatoes Recipe. Enjoy the Arabic Cuisine and  learn how to make Beef moussaka with tomatoes.

Serves: 6 

Ingredients

2 large aubergines

3tbsp olive oil

1 large onion, diced

2 garlic cloves

700g beef mince

1tbsp plain flour

1tbsp dried oregano

1tbsp tomato purée

200ml beef stock

5 tomatoes, sliced

2tbsp grated Parmesan

75g butter

2 egg yolks

pinch grated nutmeg 

Directions 

Preheat the oven to gas 6, 200ºC, fan 180ºC. Heat a grill or griddle pan until hot. Brush the aubergine slices with 2 tablespoons of oil and grill both sides until golden.

Heat the remaining oil in a large pan and cook the onion and garlic for 2 minutes before adding the mince. Cook until browned all over, then stir in the flour, oregano, bay leaf and tomato purée. Mix, add the milk and stock and bring to the boil. Turn the heat down, simmer for 20 minutes, stirring occasionally.

Meanwhile, make the white sauce. Melt the butter in a pan, add the flour and cook, stirring, for 2 minutes. Remove from the heat, gradually whisk in the milk, then stir over a low heat for 5 minutes. Remove from the heat again, season and stir in the egg yolks and nutmeg.

Layer half of the aubergine slices in the bottom of an ovenproof dish and top with half the tomatoes. Pour over the mince, then layer on the remaining aubergines and tomatoes. Top with white sauce and Parmesan and bake for 20-25 minutes

Lamb Rack With Maghrabia Biryani (served with Torlly) Recipe

Photo: Lamb Rack With Maghrabia Biryani (served with Torlly) Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb Rack With Maghrabia Biryani (served with Torlly)  Recipe. Enjoy the Arabic Cuisine and  learn how to make Lamb Rack With Maghrabia Biryani (served with Torlly).

Ingredients

1 medium sized lamb rack

1 tsp gram masala

2 tsps ghee

1 cup pearl couscous (Maghrabia)

1 ¼ cup chicken stock, hot

¼ onion, chopped

¼ cup yogurt

2 tsps raisins

2 tsps toasted almonds, chopped

2 tsps toasted pine nuts

cinnamon stick

cardamon pod cloves

saffron in small amount of water

salt and pepper

olive oil

for Torlly:

¼ cup green pepper, diced

¼ artichoke, diced

¼ mushroom, chopped

¼ onion, diced

¼ tomato, diced

¼ eggplant, chopped

2 tsps tomato juice

2 tsps olive oil

sprig of fresh thyme

salt and pepper

Method

• Season the lamb rack with the masala. Sear lamb in a pan with some oil then place in a 350°F oven for 15 minutes.

• Heat the ghee in a pan, add the cinnamon stick, cardamom and clove to the ghee and infuse over a low heat for 2 minutes.

• Remove the spices from the ghee then add the onion and pearl couscous. Gradually add the hot chicken stock to the couscous. Lower the heat and simmer until cooked.

• Combine the yogurt to half of the couscous. Add saffron to the other half. Combine together and season with salt and pepper.

• Serve with the lamb. Garnish with raisins and nuts.

• Preparation for Torlly

• Sauté all the ingredients in a pan with some olive oil. Season with salt and pepper. 

Chicken with Vegetables Recipe

Photo: Chicken with Vegetables Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chicken with Vegetables Recipe. Enjoy the Arabic Cuisine and  learn how to make Chicken with Vegetables.  

Ingredients

For the stock

1 chopped carrots in big pieces

1 chopped onion in big pieces

1/2 celery chopped in cubes

Parsley sticks

3 whole cardamoms

1/2 tea spoon whole black pepper

1 tea spoon whole carnation

Salt

For the Chicken

1 ½ kilo chicken approximately

¼ tea spoon Ground turmeric

¼ tea spoon Ground cinnamon

Chili pepper (optional)

¼ tea spoon Ground dry coriander

¼ tea spoon Ground cardamom

½ tea spoon whole black pepper

½ whole carnation

½ cup mashed tomatoes

1 Chopped potatoes in medium cubes

1 Chopped colorful pepper in medium cubes

1 Chopped eggplants in medium cubes

Method

For the stock

• Put water in a pan and add chicken wings, carrots, onion, celery, parsley, cardamom, black pepper, carnation and salt.

• Place over medium heat, cover but not completely.

• Remove foam and leave to boil then reduce to low heat.

For the chicken:

• Wash chicken well and cut in eight pieces.

• Mix turmeric, cinnamon, chili pepper, dry coriander, cardamom, little oil, in a pan, and then mix well until the mixture becomes like paste.

• Put chicken pieces on the mixture and roll well until they are covered completely. Set aside to marinate.

• Heat olive oil over medium fire and add whole cardamom, whole black pepper and whole carnations.

• Add chicken pieces and fry well from all sides.

• Add little stock and mash tomatoes.

• Add vegetable pieces, season with salt, cover and leave until the chicken is tender.

• Serve with vegetables