Monday, March 20, 2017

Chicken Shawarma Kibbeh Recipe

Chicken Shawarma Kibbeh

A chicken version (with a twist) from the beef kibbeh we all know. We added our Knorr Shawarma Marinade to make the flavour well balanced. Chef’s tip: 10% of minced lamb fat can be added for an extra moist chicken stuffing mix. View recipe below!

Ingredients

For the Dough

Bourghul, fine 350 g
Chicken Breast Mince 500 g
Onions, chopped 350 g
Mint leaves chopped 20 g
Salt 10 g
Ground black pepper 5 g
Cumin powder 5 g
Cinnamon powder 5 g

For the Filling

Knorr Corn Oil (4x5L) 520 ml
Chicken Breast Mince 500 g
Knorr Chicken Shawarma Marinade (6x750g) 20 g
Pine seeds 30 g
Knorr Mise en Place Pesto (2x340g) 5 g
Pomegranate Sauce 10 ml

Preparation

For the Dough

Wash bourghul and drain then cover and set it aside for 1 hour.

Combine in a mixing bowl the prepared bourghul, minced chicken breast meat, onion, mint, salt and spices. Mince the ingredients 3 times using the meat electric mincer (add some cold water to have soft dough if needed). Cover and set in the fridge.

For the Filling

Heat Knorr Corn Oil in a pan, add onion and cook until tender. Add the minced chicken meat and stir until cooked and brown in colour. Add the Knorr Chicken Shawarma Base, pine seeds, Knorr Mise an Place Pesto and pomegranate molasses and stir to combine well.

With wet hands, take medium sized pieces of the kibbeh dough mixture, form each portion into an oval shape, making a space in the centre by pushing your finger through from one end.

Stuff with some cooked chicken mixture, close by pressing firmly. Fry the kibbeh in hot deep oil until golden brown.

Garnish

With fresh tomato and lemon wedges, fresh parsley

Serve
Serve hot as an appetizers with green salad and fresh yogurt.

Source: Unilever Food Solutions

Sunday, March 19, 2017

Goulash with minced meat recipe

Goulash with minced meat

I have to admit that this recipe is not from my own invention; yet it is happily by my husband and children. They surprised me with it on my birthday. And from this day this recipe has a special memory in my heart. For this reason, I am sharing my family's recipe & my present with you all. Adopted from Kiri.

Servings 4
Cooking Time 35 minutes
Preparation Time 25 minutes

Ingredients

6 kiri squares
2 tablespoons of oil or butter
2 medium sized onions smoothly minced
300gm of minced meat
1/2 teaspoon black pepper
2 boiled eggs "minced"
¼ cup of minced fresh parsley
10 layers of ready-made samboosa dough
½ cup of melted butter

Preparation

  1. Heat the butter in a large pan.
  2. Add the onions and mix for 4 minutes until golden
  3. Add the meat and mix until it turns brownish-gold
  4. Add the salt and black pepper, and let the mixture cook for 3 minutes
  5. Add the kiri squares while stirring consistently and remove the pan from the heat
  6. In a bowl, mix the eggs with the parsley and the meat mixture
  7. Coat a 30x35 tray with butter and place the layered dough on the tray and then coat with butter.
  8. Repeat the previous step with 4 layers and then pour the meat mixture on top
  9. Cover the meat with another layer of dough coated with butter. Repeat this step 4 times.
  10. Coat the top with the melted butter and then place the tray in the oven heated to 185 degrees celsius, Let it cook for 25 to 30 minutes until golden.

Friday, March 17, 2017

Manakish zaatar and jibneh recipe

Manakish zaatar and jibneh

Ingredients

Dough

3 cups flour, sifted
1 tablespoon olive oil
1 small egg, whipped
1/2 cup yogurt
1 cup water, warm (or less depending on flour type)
2 teaspoon yeast, Instant
1 tablespoon baking powder
1 teaspoon sugar
1 tablespoon salt

Fillings

1 cup Middle Eastern thyme mixture
1/2 cup olive oil
1 large spoon Sesame, Roasted
500 grams white cheese, Nabulsi or Akawi (salinity medium) cut into thin slices
1/2 cup cheese, Kashkaval or any type of grated yellow cheese coarse

Directions

- Mix dough ingredients well for 10 minutes until smooth.

- Sprinkle with little flower and transfer into a deep bowl, cover with plastic wrap or wet kitchen towel. Put aside for 2 hours in a warm place.

- Place dough on a surface sprinkled with little flour.

- Cut into balls based on required size. Roll it with the rolling pin into thin circles 1/2 cm thickness.

- Place rolled dough on trays greased with olive oil.

- Mix zaatar with extra sesame and olive oil. Spread over dough and press it a little.

- Spread white cheese over dough and sprinkle with a little amount of yellow cheese.

- Leave dough to rest for 15 minutes.

- Preheat oven to 180°C.

- Place trays in the oven and bake for about 15 minutes.

- Serve hot.

Lebanese Sayediyeh Fish and Rice Recipe

Lebanese Sayediyeh Fish and Rice

Course Main Dish
Cuisine Lebanese

Servings  10 portions
Prep Time  30 minutes

Cook Time 60 minutes

Ingredients

4.4 Lb White Fish Cod, Red Snapper, or Sea Bass
3 cups Rice Long grain; rinsed and soaked in cold water
3 Onions (white or yellow) large
1/2 cup pine kernels
1/2 cup Almonds
1 tsp Ground Caraway
1/2 tsp Ground Turmeric
1 tsp Ground cumin
1/4 tsp Ground Cinnamon
3/4 cup Vegetable oil
3 tbsp olive oil
2 tsp Salt

Instructions
  1. Rub the fish with some salt and olive oil, in and out
  2. In a large pan, fry the nuts in some of the vegetable oil until light brown. Remove on a kitchen paper-towel to soak off the excess of oil.
  3. Heat all the vegetable oil in the same pan, and fry the fish until tender. Set it aside, on a double-layer of kitchen paper-towel for few seconds.
  4. In the same oil, fry the onions into a brown color. Remove aside 3 tbsp for garnishing, and keep the remaining in the pan.
  5. While your onions are frying, work on the fish: Skin it off, cut off the head, remove the bones, and part the flesh into big pieces and set aside.
  6. Pour over the onions in the pan 4 cups of hot water, place in the fish head, and season with the spices. Leave it to simmer, covered, for 30 min over medium heat.
  7. Remove the fish head, and bring the liquid to a boil. Stir in the rice, mixing well. Cover, lower the heat, and leave it to cook for 25 min.
Serving: Hot

Transfer your cooked rice into a serving plate, and top it with the pieces of fish flesh. Place the fried onions you have set aside on top of the fish pieces.
Garnish with the pine nuts and almonds. Serve immediately.

Friday, February 24, 2017

Shish Barak- Meat Dumplings Yogurt Stew Recipe

Shish Barak- Meat Dumplings Yogurt Stew

Shish Barak is a mouth watering food experience. You should try it at least once.

Preparation time: 1 hour(s)
Cooking time: 40 minute(s)
Number of servings (yield): 4

Shish Barak Dough Ingredients (20 servings)

5 cups of multipurpose flour
1 and 1/4 teaspoon salt
2 and 1/4 cups of water
1/4 teaspoon yeast
1/2 cup of warm water (to melt the yeast)
1/8 teaspoon of sugar (to melt with yeast)

Meat Stuffing Ingredients (20 servings)

1 lb of lean ground beef
1 teaspoon of Lebanese 7-spices
1/2 to 1 teaspoon of salt (to taste)
2 small red onions finely chopped
1/4 cup of pine nuts
Some Olive Oil

Shish Barak Stew Ingredients (4 servings)

1 lb of Labneh
6 cups of water
2 cloves of garlic, crushed
1 heaping teaspoon of dried mint powder
1/2 teaspoon of dried cilantro leaves
1 lemon (juiced)
1/2 teaspoon of salt (or to taste)
Note: If using Greek yogurt instead of Labneh, then use 5 cups of yogurt and 1 cup of water

Meat Stuffing Preparation Method (20 mins)

  1. Sautee the onions with a bit of olive oil until they start turning pinkish (10 mins)
  2. Add the ground beef, 7-spices, salt, mix well and then sautee until the beef is cooked (10 minutes)
  3. Add the pine nuts in the last 5 minutes. The meat stuffing is now ready.
Dough Preparation Method (20 mins)
  1. Mix the dough ingredients in a food processor (or knead with hands) and let rest for a few minutes.
  2. When ready, place dough on kitchen counter that’s been dusted with flour, and flatten into a large disk the thickness of 2 dimes (1/8th of an inch).
  3. Using a bottle lid (or small cookie cutter), cut the dough into disks the size of a quarter (3/4th of an inch in diameter)
  4. Place cut dough on a plate that’s been dusted with flour
  5. Place 1/3 to 1/2 teaspoon of meat stuffing in the center of each dough piece, fold edges in and close them on the meat, then pull edges around and fold them on one another, then flatten the sides to make it all look like a “hat” or ravioli.
  6. Line up all the dumplings on a flour dusted plate
  7. If you’re making extra dumplings for future use, lay dumplings on a flour dusted tray in the freezer for a couple of hours, and then pack them in small ziplog bags (about 7 – 8 oz each) and store back in freezer for a few months. Each bag (or 7 – 8 oz) of ready dumplings can make 4 servings.
Shish Barak Cooking Method 1, With Labneh: (40 minutes)
  1. Pour 6 cups of water and 1 lb of labneh in a pot, mix well until all Labneh is dissolved, then place on stove over medium-low heat and keep on stirring gently until it reaches a boil, at which time you turn the heat to low.
  2. Add 2 crushed cloves of garlic
  3. Add the dried mint powder and cilantro leaves
  4. Add 1/2 to 3/4 teaspoon of salt (to taste)
  5. Add juice from 1 freshly squeezed lemon. If you’re using goat yogurt you can skip this step.
  6. Add the Shish Barak dumplings, bring the stew to a boil again, and then stir gently on low heat for 15-20 minutes until the shish barak dumplings are cooked.
  7. Serve hot as a soup
Cooking Method 2, With Greek Yogurt: (50 minutes)
  1. Pour 5 cups of plain yogurt (Greek yogurt) and 1 cup of water in a pot and stir continuously on low heat until it reaches a boil. It is very important that heat is very low and stirring is constant otherwise the yogurt may break apart and can’t be salvaged
  2. Follow steps 2-7 above
Source: Mama's Lebanese Kitchen

Stuffed Cabbage Rolls With Meat and Rice – Malfouf Recipe

Stuffed Cabbage Rolls With Meat and Rice – Malfouf

If you are a fan of stuffed grape leaves or Dolma, you ought try this stuffed cabbage rolls recipe. In Arabic it’s called “Malfouf” which has a dual meaning of “cabbage” as well as “rolled.” It’s also called “Mih-sheh Malfouf” which means stuffed cabbage.

Author: Mama's Lebanese Kitchen

Recipe type: Entree, Middle Eastern
Prep time: 70 mins
Cook time: 90 mins
Total time: 2 hours 40 mins

A dolma-like recipe involving cabbage leaves stuffed with ground meat, rice, spices, and cooked in a lemony garlicky sauce.

Ingredients

1 Cabbage head (4 lbs)
¾th lb of lean ground beef (~ 350 grams)
1 cup of rice, rinsed, dried
3 heads of garlic, freshly peeled
4 lemons, freshly squeezed
1-2 teaspoons of 7 spices
3 table spoons of olive oil
Salt to taste

Instructions
  1. A 4 lbs cabbage head should yield around 30-35 rolled cabbage leaves depending on how big the leaves are.
  2. Peel and discard the outer leaves of the cabbage.
  3. Pit out the large stem from the bottom of the cabbage as in the photo above. This will help the leaves get separated easier.
  4. To separate the leaves, simmer the entire cabbage head in a large pot of boiling water for 5-10 minutes while carefully turning it over to ensure exposure to all of its sides.
  5. As the leaves loosen, pin down the cabbage inside the pot with one fork, and with another fork slowly peel away the leaves one after the other. Do this slowly and carefully so you don't hurt yourself with boiling water, and to also ensure that leaves are whole and not torn.
  6. Place the cabbage leaves in a colander as you peel them. Please note that if you try to peel leaves of a raw cabbage they'll very likely break and tear.
  7. Once you've separated all leaves, try to roll one or two of them to see if they are soft enough. If not, and if they tear or break, put them back in the boiling water pot and cook them for another 5 minutes.
  8. Mix the ground beef with the rice, 1 to 2 teaspoons of Lebanese 7-spices (or Allspice) to taste as well as ½ teaspoon of salt to taste. Mix them well and set aside.
  9. Lay each cabbage leaf separately on a cutting board, cut out the stem if it's too thick. Spread 1 to 2 table spoons of meat stuffing along the edge of the leaf , then roll it slowly and tightly over the meat all the way.
  10. Line up the stuffed rolls carefully in a wide/deep cooking pot one by the other in a compact manner until you've completed a layer which you will garnish with a few chopped cloves of garlic. Place the rolls with the greenest leaves on the bottom of the pot since they need more heat/longer to cook.
  11. Roll all the leaves and place them in the pot in this manner while placing garlic cloves in between the layers. You may end up with 2 to 4 layers of rolls, depending on how wide the cooking pot is.
  12. In a frying pan, saute 10-15 cloves of freshly minced or crushed garlic (one head) with 3 table spoons of olive oil and a squeeze of lemon juice until they start to turn light brown then dump the entire content on top of the cooking pot.
  13. Squeeze 4 lemons, mix them with 4 cups of water, and ½ to 1 teaspoon of salt (to taste), then add them to the cooking pot. The sauce should cover the rolls and if not, add more water until it does.
  14. Carefully shake/tilt the cooking pot sideways a few times to ensure the sauce seeps through everywhere and that the fried garlic also mixes well with the sauce (or you can mix them in advance).
  15. Place a heavy plate inside the pot, on top of the rolls, cover the pot, and turn on the stove on high heat for about 5-10 minutes until they boil, at which time you turn heat to very low and let them simmer slowly for 1 to 1.5 hours (until the cabbage is fully cooked and is no longer crunchy - time may vary, however you should be left with a bit of sauce on the bottom don't let it dry up).
  16. Serve hot with an optional side of plain Greek yogurt and an optional squeeze of lemon juice.
Notes

Note: You may end up with tiny leaves that can't be rolled or with other fragments from the cabbage head. Don't throw them away. You can make a nice spicy saute of cabbage and onions called "Marshousheh" which is a Saute of Cabbage and Cracked Wheat.

Monday, February 20, 2017

Lebanese Rice Pudding With Pistachio - Riz B Haleeb Recipe

Lebanese Rice Pudding With Pistachio - Riz B Haleeb

Author: Esperance Sammour

Recipe type: Middle Eastern
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins

Try This Delicious and Easy to Prepare Lebanese Rice Pudding Dessert.

Ingredients

4 cups of milk
10-12 teaspoons of sugar (to taste)
½ cup of rice
2-4 Table Spoons of corn flour
2 teaspoons of orange blossom water
Pistachio as a garnish

Instructions

  1. Rinse the rice then let dry
  2. Boil the milk with the sugar and rice on low heat for 15 minutes or until the rice softens all while stirring continuously.
  3. As the rice softens add the orange blossom water and the corn flour and stir it in and boil/stir for another 5 minutes or until the pudding hardens and gains the consistency of yogurt. If you add too much corn flour the pudding becomes too jello-like and if you add little it'll take on a more watery consistency. This is a personal preference. Try adding 2 first then increase if you need to.
  4. As the pudding hardens, pour it in your heat-resistant serving cups/plates and let rest for a few minutes before garnishing with pistachio and refrigerating.
  5. Serve cold.
Source: Mama's Lebanese kitchen

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