Kofta Orfali with White Rice Recipe

Wonderful Oriental Kofta Orfali dish with White Rice Recipe.

Ingredients

For the kofta:

• 750 g minced lamb
• 1 small onion or 70 g, finely chopped
• ½ cup fresh parsley or 40 g, finely chopped
• ¼ teaspoon ground black pepper
• 2 cubes MAGGI® Flavored Mutton Bouillon, dissolved in ¼ cup or 65ml hot water
• 1½ teaspoons chili paste
• ¼ teaspoon ground cinnamon
• 750 g baby eggplants, cut into round slices

For the rice:

• 2 cups basmati rice or 400 g, washed
• 3½ cups water or 875 ml
• 2 tablespoons vegetable oil
• 2 cubes MAGGI® Seasoning for White Rice

Preparation

• In a bowl, combine all kofta ingredients except the eggplant and mix well. Divide into small balls and set aside.
• In a wooden skewer, arrange kofta balls and eggplant in sequence.
• Grill the kofta skewers over a medium heat in a large non-stick panfry greased with oil for 10 minutes from all sides or until kofta and eggplant are almost cooked.
• Arrange skewers in an oven tray then add ½ cup or 125ml water and cover with aluminum foil. Place the covered tray in a 200°C preheated oven for 10 minutes then serve with the white rice.
• Serve dakkous sauce aside with this dish.
• To prepare the rice:
• Add the water to a large saucepan. Add the rice, oil and MAGGI® Seasoning for White Rice cubes.
• Stir occasionally until it boils, cover and cook over low heat for 15- 20 minutes or until rice is cooked

Glazed lamb cutlets with Moroccan carrot and tahini purée

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Glazed lamb cutlets with Moroccan carrot and tahini purée Recipe. Enjoy cooking tasty Arabic food and learn how to make Glazed lamb cutlets with Moroccan carrot and tahini purée... easy to make and tasty. Enjoy  the Moroccan cuisine.  

  

These Moroccan-inspired lamb cutlets make wonderful, impressive-looking canapés. 

Makes 20

Ready in 30 minutes

Ingredients

20 lamb cutlets, French trimmed (see tip)

2 tbsp pomegranate molasses (from Sainsbury’s and Middle Eastern shops)

2 garlic cloves, crushed

1 tbsp cumin seeds

300g carrots, scrubbed and sliced

2 tbsp tahini (sesame seed paste, from major supermarkets)

1 tsp honey

Small handful fresh flatleaf parsley, chopped, plus extra sprigs for garnishing

Seeds of 1/2 pomegranate

Method

Mix the lamb, pomegranate molasses, garlic and cumin in a bowl. Cover and set aside to marinate for a few minutes.

Put the carrots and a pinch of salt in a pan and cover with water. Bring to the boil and simmer for 10 minutes, until tender. Drain and put in a processor with the tahini, honey and parsley. Whizz to a purée and season.

Heat a frying or griddle pan over a medium heat. Season the lamb cutlets and cook for 1-2 minutes each side.

Put the lamb cutlets on a platter, top with a little carrot purée, a sprig of parsley and a sprinkling of pomegranate seeds.

Chef's tip

French-trimmed lamb cutlets have all the extra fat and sinew on the bone trimmed away to leave a neat ‘eye’ of meat, perfect for one-bite canapés

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

Chicken Parmigiana

Serves 2

3 tablespoons butter

2 boneless, skinless chicken breasts

2 tablespoons Dijon mustard

1/2 cup Italian breadcrumbs

1 cup Marinara sauce

1/2 cup mozzarella cheese

Preheat the oven to 375°F.  Put three tablespoons of butter in a square glass baking dish and place the dish in the oven to melt the butter.

Place a chicken breast in a large freezer bag and pound it out until it becomes flatter and the thickness is a bit more even.  Repeat for the second chicken breast.

Pour the breadcrumbs on a plate.  In a separate bowl, coat the chicken in Dijon mustard.  Then dip each piece of chicken in the breadcrumbs, so that both sides are coated with crumbs.

Remove the baking dish with the melted butter from the oven and place the chicken in the dish.  Return the dish to the oven and cook the chicken for 15 minutes.  Flip the chicken over and cook for another 15 minutes.  Then pour the Marinara sauce onto the chicken (I like to let it run off of the sides a little bit).  And sprinkle the cheese on top of the chicken.  Return to the oven and continue to cook until the cheese melts.  You can broil it a little bit if you would like.

Serve with spaghettini or angel hair pasta, extra sauce, and some vegetables.  (The picture above is roasted asparagus with olive oil, balsamic, salt, and pepper.)   Also note, I usually eat half of my chicken and save the other half for lunch.  And this recipe can very, very easily be adapted to feed more people - just add more chicken and bump up the quantities of everything else 

Chicken with Vegetables Recipe

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.