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.

Fatet shawarma *

Ingredients for the Shawerma

1 kg tender beef cut into cubes
1 pack of shawerma spices (available at all super markets)
1 tbsp vinegar
2 tbsp oil
1/2 cup water
2 hard tomatoes cut into cubes after removing the watery seeds
1/2 cup finely chopped parsley

Ingredients for the Rice

3 cups basmati rice
6 cups of chicken or vegetable stock
5 cloves قرنفل
2 bay leaves ورق لارو
2 cinnamon sticks
1 tsp turmeric (korkom)
2 tbsp margarine
4 loaves of Lebanese bread cut into square pieces

For the Garlic Sauce (tomeya)

1/2 cup mayonnaise
1/2 cup yogart
1/2 cup sour cream
4 finely chopped gloves of garlic
Salt

Directions

For the garlic sauce, we mix all ingredients and taste to make sure there's enough garlic in it. Leave it in the fridge till serving.

For the shawerma beef, marinate the beef in the shawerma spices, oil, vinegar & water and leave for at least 2 hours marinating in the fridge, the longer the better of course. After marinating, stir fry your beef and leave it on heat to soak all water, if it wasn't quite done you can add water. After you remove it from heat add your tomatoes and parsley.

For the rice, cut your bread into small square pieces, coat it with some oil and leave it to toast in the oven until crispy and golden brown then leave it aside. Wash your pasmati rice and leave it to soak in water for 20-30 minutes. On high heat, add your chicken stock and bring them to a boil. In the cooking pan your cook the rise in add 2 tbsp on margarine, the cloves, the cinnamon sticks, turmeric and the bay leaves and leave them all to heat up together and then add your saffron chicken stock. Drain the rice from any water and add it to the stock and spices. Season with salt and very little pepper and leave it covered till it's cooked.

Now, we start layering our dish! First, you layer your toasted bread and then you top it with all the rice and then you top them both with the shawerma beef. You can sprinkle the garlic sauce on top or you can leave it aside.

* Sun Dried Tomato Basil Cream Soup

Ingredients

½ cup sun dried tomatoes chopped
2 tsp chopped garlic
1 tbsp of the sun dried tomato oil
2 tsp olive oil
A pinch of red chili pepper flakes
½ tsp paprika
1 bay leave
2 tbsp flour
3 cups chicken stock
1 tbsp sugar
4 whole basil leaves
2 tbsp tomato paste
1 cup milk
200 ml cream
1 tbsp basil cut into strips
2 tbsp sun dried tomatoes chopped very finely
Salt & pepper



Ingredients

In the sun dried tomatoes oil and the olive oil sauté the sun dried tomatoes. Add all the spices, the bay leave and the garlic. Sauté till the garlic starts turning golden and then add the flour and make sure it mixes with everything. Add the chicken stock, the sugar, the tomatoes paste and the whole basil leaves and bring all to a boil. Leave it to cook for about 15 minutes and then remove from heat to your electrical mixer and beat till all is smooth and soft, make sure you remove the bay leave before you mix the soup. Return back to the pan and add the milk, season with salt & pepper. Bring to a soft simmer and then add the cream, the chopped sun dried tomatoes and the basil leaves and remove immediately from heat.