How to Make Lebanese Inspired Chicken Shawarma

Watch how to make a flavorful Lebanese chicken sandwich. You'll create a simple yogurt- and Lebanese spice-based marinade for your chicken. Serve these on pita bread with lettuce, tomatoes, and onions. You'll also see how to make a tasty tahini sauce for your sandwiches. 

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Watch how to make a flavorful Lebanese chicken sandwich. You'll create a simple yogurt- and Lebanese spice-based marinade for your chicken. Serve these on pita bread with lettuce, tomatoes, and onions. You'll also see how to make a tasty tahini sauce for your sandwiches. 

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Kabab Halabi Recipe

Photo: Kabab Halabi Recipe

Kabab Halabi is a kind of kebab served with a spicy tomato sauce and Aleppo pepper, very common in Syria and Lebanon, named after the city of Aleppo (Halab). Kebab Halabi has around 26 variants including:

• Kebab karaz (cherry kebab in Arabic): meatballs (lamb) along with cherries and cherry paste, pine nuts, sugar and pomegranate molasses. It is considered one of Aleppo's main dishes especially among Armenians.
• Kebab kashkhash: rolled lamb or beef with chili pepper paste, parsley, garlic and pine nuts.
• Kebab Hindi: rolled meat with tomato paste, onion, capsicum and pomegranate molasses.
• Kebab kamayeh: soft meat with truffle pices, onion and various nuts.
• Kebab siniyye (tray kebab in Arabic): lean minced lamb in a tray added with chili pepper, onion and tomato.

Yield: 10 persons

Ingredients (10 persons)

Amount Measure Name
2.00 kg Ground Beef
20.00 g Knorr Beef Bouillon Powder
90.00 g Parsley
400.00 g Onion
5.00 g Black Pepper for taste
20.00 g Knorr Steak & Chops Seasoning
6.00 g Cumin
5.00 g Smoked paprika
1.00 kg Knorr Tomato Pronto
100.00 ml Extra virgin olive oil

Preparation

1. Mix ground beef with Knorr Beef Bouillon Powder, parsley, white onion, black pepper, Knorr Steak and Chops Spice Speciality Seasoning, cumin powder and paprika until it mixed through.
2. Turn the meat mix into round shape and brown both sides in a pan with olive oil.
3. In an oven tray, pour in Knorr Tomato Pronto then place the kebabs on top, cover with aluminium foil and bake in the oven for 20 minutes on 150°C.
4. Should be served with white rice on the side.

More from the Lebanese Recipes Kitchen:

Spicy chicken kebabs
Kefta Kebabs and Cauliflower with Taratur Sauce
Arnabeet Mekleh (Fried Cauliflower)

Baba ghanouj

Batata Harra 

Tarator Sauce 

 

Save and share Kabab Halabi Recipe

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Photo: Kabab Halabi Recipe

Kabab Halabi is a kind of kebab served with a spicy tomato sauce and Aleppo pepper, very common in Syria and Lebanon, named after the city of Aleppo (Halab). Kebab Halabi has around 26 variants including:

• Kebab karaz (cherry kebab in Arabic): meatballs (lamb) along with cherries and cherry paste, pine nuts, sugar and pomegranate molasses. It is considered one of Aleppo's main dishes especially among Armenians.
• Kebab kashkhash: rolled lamb or beef with chili pepper paste, parsley, garlic and pine nuts.
• Kebab Hindi: rolled meat with tomato paste, onion, capsicum and pomegranate molasses.
• Kebab kamayeh: soft meat with truffle pices, onion and various nuts.
• Kebab siniyye (tray kebab in Arabic): lean minced lamb in a tray added with chili pepper, onion and tomato.

Yield: 10 persons

Ingredients (10 persons)

Amount Measure Name
2.00 kg Ground Beef
20.00 g Knorr Beef Bouillon Powder
90.00 g Parsley
400.00 g Onion
5.00 g Black Pepper for taste
20.00 g Knorr Steak & Chops Seasoning
6.00 g Cumin
5.00 g Smoked paprika
1.00 kg Knorr Tomato Pronto
100.00 ml Extra virgin olive oil

Preparation

1. Mix ground beef with Knorr Beef Bouillon Powder, parsley, white onion, black pepper, Knorr Steak and Chops Spice Speciality Seasoning, cumin powder and paprika until it mixed through.
2. Turn the meat mix into round shape and brown both sides in a pan with olive oil.
3. In an oven tray, pour in Knorr Tomato Pronto then place the kebabs on top, cover with aluminium foil and bake in the oven for 20 minutes on 150°C.
4. Should be served with white rice on the side.

More from the Lebanese Recipes Kitchen:

Spicy chicken kebabs
Kefta Kebabs and Cauliflower with Taratur Sauce
Arnabeet Mekleh (Fried Cauliflower)

Baba ghanouj

Batata Harra 

Tarator Sauce 

 

Save and share Kabab Halabi Recipe

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Spicy chickpea rice “kedreh” Recipe

Photo: Spicy chickpea rice “kedreh”

Kedreh in arabic means a small clay pot and this recipe takes on the name because it is traditionally cooked in those small clay pots in a wood oven.

The recipe can be made with chicken or meat..what really makes it special is the spices used in it and the fact that you use the water you cooked the chickpeas in to cook the meat in and then it is used to cook the rice giving the final dish layers of flavor. Having said that, you can make this with chickpeas from a can but you would really be missing out on a lot of the flavor. Chickpeas cooked at home taste way better that anything from a can and using the cooking water in this recipe infuses the meat and rice with more flavor.

Traditionally this recipe is made with loads of garlic. Up to 2 whole heads of garlic in a pot but I usually scale that down to 4 or 5 cloves.

You can also make this into a vegetarian recipe by omitting the meat all together, you will still get loads of flavor from the chickpeas spice combination.

Read more on Chef in Disguise 

More from the Lebanese Recipes Kitchen:

Chicken Beryani
Chicken Majboos
Beryani with lamb 
Bokhari Rice 
Vegetarian Stuffed Grape Leaves  
Stuffed Grape Leaves (Warak-Inab)    
 
Save and share Spicy chickpea rice “kedreh” Recipe

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Photo: Spicy chickpea rice “kedreh”

Kedreh in arabic means a small clay pot and this recipe takes on the name because it is traditionally cooked in those small clay pots in a wood oven.

The recipe can be made with chicken or meat..what really makes it special is the spices used in it and the fact that you use the water you cooked the chickpeas in to cook the meat in and then it is used to cook the rice giving the final dish layers of flavor. Having said that, you can make this with chickpeas from a can but you would really be missing out on a lot of the flavor. Chickpeas cooked at home taste way better that anything from a can and using the cooking water in this recipe infuses the meat and rice with more flavor.

Traditionally this recipe is made with loads of garlic. Up to 2 whole heads of garlic in a pot but I usually scale that down to 4 or 5 cloves.

You can also make this into a vegetarian recipe by omitting the meat all together, you will still get loads of flavor from the chickpeas spice combination.

Read more on Chef in Disguise 

More from the Lebanese Recipes Kitchen:

Chicken Beryani
Chicken Majboos
Beryani with lamb 
Bokhari Rice 
Vegetarian Stuffed Grape Leaves  
Stuffed Grape Leaves (Warak-Inab)    
 
Save and share Spicy chickpea rice “kedreh” Recipe

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Sheik al Mehshee Recipe

Photo: Sheik al Mehshee Recipe

Sheik al Mehshee  or Sheikh El Mahshi means the sheikh of stuffing. So of all the vegetables that Lebanese stuff Sheik al Mehshee has the best taste. The eggplants give out wonderful flavours with the meat and pine nuts.


Ingredients

2 medium-sized globe eggplant
2 tablespoons extra virgin olive oil
2 tablespoons butter
½ cup pine nuts
1 pound ground beef or lamb
1 medium onion, coarsely chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon pepper
1 28 oz. can tomato sauce
1 cup shredded fresh mozzarella cheese (optional)
 
Preparation

Cut eggplant in half crosswise, then cut lengthwise in ½ inch slices.

Brush both sides of eggplant slices lightly with olive oil. Arrange on a baking sheet and broil eggplant in batches until deep mahogany brown, turning once to brown both sides.

Preheat oven to 375 degrees.

In a small frying pan, melt 1 tablespoon of butter. Add the pine nuts and cook until golden brown, stirring constantly. Remove from heat and set aside.

In a medium sauté pan, melt butter over medium low heat. Add chopped onion and cook over medium heat until translucent, stirring occasionally. Add the garlic and cook until fragrant, about a minute. Add the ground beef, breaking up the meat with a spoon. Season with salt, cinnamon, and pepper. Cook until meat is medium-well done, continuing to break up the meat into small pieces with a spoon.

Butter or spray a 9x13x2-inch baking or similar sized gratin dish with oil. Spread about ½ cup of tomato sauce in bottom of dish. Place eggplant slices over the sauce, covering as much surface area of the bottom of the dish as possible. Spoon ½ of the meat evenly over the eggplant and pour half of the remaining tomato sauce over the meat. Sprinkle with half of the pine nuts. Repeat, layering eggplant, meat, pine nuts, and tomato sauce. Finish with a layer of eggplant and cover with more tomato sauce. Note that this can be done in two layers of eggplant if you prefer (or if you don’t have enough eggplant for three layers of it) by making a layer of eggplant and nuts, then meat, then eggplant and nuts on top.

Pour enough water along the sides of the dish to fill the gratin almost to the top (about 1/2-inch from the top). This is an important step or your sauce will be too thick.

Cover tightly with foil and bake for 1 ½ hours. Remove foil and sprinkle with mozzarella cheese, if using. Bake for about ½ hour longer, uncovered, until cheese is bubbling and golden

Remove from oven and serve immediately with rice, Lebanese pita bread, and a crisp Romaine salad.

Source: Maureen Abood

More from the Lebanese Recipes Kitchen:

Lebanese stew with peas with rice (bazella w riz)
Rice and Chick peas (Rez bel hummos)
Lamb Tomato and Green Peas Rice  
Syrian Green Peas Stew  
Lemon-Garlic Chick Pea Dip with Veggies and Chips 
Stuffed tomatoes with lamb mince, dill & rice 
 
Save and share Sheik al Mehshee Recipe

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Photo: Sheik al Mehshee Recipe

Sheik al Mehshee  or Sheikh El Mahshi means the sheikh of stuffing. So of all the vegetables that Lebanese stuff Sheik al Mehshee has the best taste. The eggplants give out wonderful flavours with the meat and pine nuts.


Ingredients

2 medium-sized globe eggplant
2 tablespoons extra virgin olive oil
2 tablespoons butter
½ cup pine nuts
1 pound ground beef or lamb
1 medium onion, coarsely chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon pepper
1 28 oz. can tomato sauce
1 cup shredded fresh mozzarella cheese (optional)
 
Preparation

Cut eggplant in half crosswise, then cut lengthwise in ½ inch slices.

Brush both sides of eggplant slices lightly with olive oil. Arrange on a baking sheet and broil eggplant in batches until deep mahogany brown, turning once to brown both sides.

Preheat oven to 375 degrees.

In a small frying pan, melt 1 tablespoon of butter. Add the pine nuts and cook until golden brown, stirring constantly. Remove from heat and set aside.

In a medium sauté pan, melt butter over medium low heat. Add chopped onion and cook over medium heat until translucent, stirring occasionally. Add the garlic and cook until fragrant, about a minute. Add the ground beef, breaking up the meat with a spoon. Season with salt, cinnamon, and pepper. Cook until meat is medium-well done, continuing to break up the meat into small pieces with a spoon.

Butter or spray a 9x13x2-inch baking or similar sized gratin dish with oil. Spread about ½ cup of tomato sauce in bottom of dish. Place eggplant slices over the sauce, covering as much surface area of the bottom of the dish as possible. Spoon ½ of the meat evenly over the eggplant and pour half of the remaining tomato sauce over the meat. Sprinkle with half of the pine nuts. Repeat, layering eggplant, meat, pine nuts, and tomato sauce. Finish with a layer of eggplant and cover with more tomato sauce. Note that this can be done in two layers of eggplant if you prefer (or if you don’t have enough eggplant for three layers of it) by making a layer of eggplant and nuts, then meat, then eggplant and nuts on top.

Pour enough water along the sides of the dish to fill the gratin almost to the top (about 1/2-inch from the top). This is an important step or your sauce will be too thick.

Cover tightly with foil and bake for 1 ½ hours. Remove foil and sprinkle with mozzarella cheese, if using. Bake for about ½ hour longer, uncovered, until cheese is bubbling and golden

Remove from oven and serve immediately with rice, Lebanese pita bread, and a crisp Romaine salad.

Source: Maureen Abood

More from the Lebanese Recipes Kitchen:

Lebanese stew with peas with rice (bazella w riz)
Rice and Chick peas (Rez bel hummos)
Lamb Tomato and Green Peas Rice  
Syrian Green Peas Stew  
Lemon-Garlic Chick Pea Dip with Veggies and Chips 
Stuffed tomatoes with lamb mince, dill & rice 
 
Save and share Sheik al Mehshee Recipe

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Basaleya with Lentil Recipe

Photo: Basaleya with Lentil Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Basaleya with Lentil recipe. Enjoy the Middle Eastern Cuisine and learn how to make Basaleya with Lentil.

Cuisine: Syrian
Category: Levant
Serves: 5 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     25 minutes
Cooking time :     50 minutes

Ingredients

2 tablespoons vegetable oil

400 g lamb, or beef, cut into medium cubes

2 medium onions or 250 g, sliced

1 cup green lentil or 180 g, washed

1 medium tomato or 150 g, peeled and diced

1 tin canned chickpeas, drained

6½ cups water or 1625 ml

2 cubes MAGGI® Chicken Bouillon

2 tablespoons tomato paste

½ teaspoon chili paste

¼ teaspoon seven spices

¼ teaspoon ground cinnamon

Preparation

Heat the oil in a large pot. Add the meat and cook for 4 minutes or until brown in color then add onion and fry until it's tender.

Add the lentil, tomato, chickpeas, water and MAGGI® Chicken Bouillon cubes. Bring to boil and simmer uncovered on low heat for 40 minutes or until meat and lentil are well cooked.

Add tomato paste, chili paste and spices (add more salt if needed) then simmer for additional 5 minutes, stirring irregularly. Remove from heat and serve.

Serving tips :     Serve this dish with vermicelli rice.

Nutritional Information

Energy :     465.00 Kcal
Protein :     28.00 g
Carbohydrate :     43.00 g
Fats :     20.00 g

More from the Lebanese Recipes Kitchen:

Chicken tabouli salad
Fried cauliflower with tarator 
Arabic Style Herbed Chicken Wings
Yogurt Chicken  
Spicy chicken kebabs    
Kefta Kebabs and Cauliflower with Taratur Sauce     

Save and share Basaleya with Lentil Recipe

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Photo: Basaleya with Lentil Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Basaleya with Lentil recipe. Enjoy the Middle Eastern Cuisine and learn how to make Basaleya with Lentil.

Cuisine: Syrian
Category: Levant
Serves: 5 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     25 minutes
Cooking time :     50 minutes

Ingredients

2 tablespoons vegetable oil

400 g lamb, or beef, cut into medium cubes

2 medium onions or 250 g, sliced

1 cup green lentil or 180 g, washed

1 medium tomato or 150 g, peeled and diced

1 tin canned chickpeas, drained

6½ cups water or 1625 ml

2 cubes MAGGI® Chicken Bouillon

2 tablespoons tomato paste

½ teaspoon chili paste

¼ teaspoon seven spices

¼ teaspoon ground cinnamon

Preparation

Heat the oil in a large pot. Add the meat and cook for 4 minutes or until brown in color then add onion and fry until it's tender.

Add the lentil, tomato, chickpeas, water and MAGGI® Chicken Bouillon cubes. Bring to boil and simmer uncovered on low heat for 40 minutes or until meat and lentil are well cooked.

Add tomato paste, chili paste and spices (add more salt if needed) then simmer for additional 5 minutes, stirring irregularly. Remove from heat and serve.

Serving tips :     Serve this dish with vermicelli rice.

Nutritional Information

Energy :     465.00 Kcal
Protein :     28.00 g
Carbohydrate :     43.00 g
Fats :     20.00 g

More from the Lebanese Recipes Kitchen:

Chicken tabouli salad
Fried cauliflower with tarator 
Arabic Style Herbed Chicken Wings
Yogurt Chicken  
Spicy chicken kebabs    
Kefta Kebabs and Cauliflower with Taratur Sauce     

Save and share Basaleya with Lentil Recipe

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The ultimate makeover: Moussaka recipe

Photo: Moussaka recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try The ultimate makeover: Moussaka recipe. Enjoy the Middle Eastern Cuisine and learn how to make The ultimate makeover: Moussaka. 

A light and healthy, but rich-tasting Greek-style dish

Moderately easy
Serves 6
Prep 30 mins
Cook 2 hrs 5 mins
Freezable

Ingredients

2½ tbsp olive oil
1 onion , chopped
2 plump garlic cloves , finely chopped
2 large carrots (350g total weight), diced
450g 5% fat minced beef
100ml white wine
1 tsp ground cinnamon , plus extra
¼ tsp ground allspice
400g can plum tomatoes
2 tbsp tomato purée
1 heaped tbsp chopped oregano leaves
2 good handfuls chopped flat-leaf parsley , plus extra to garnish
3 aubergines (about 750g/1lb 10oz total weight), ends trimmed
1 tbsp lemon juice

FOR THE TOPPING

2 eggs
1 tbsp cornflour
300g 2% Greek yogurt
50g Parmesan , grated

TO SERVE

halved cherry tomatoes and thinly sliced red onion and rocket salad

Method

Heat 1 tbsp oil in a large, wide sauté pan. Tip in the onion and garlic, then fry for 6-8 mins until turning golden. Add the carrots and fry for 2 mins more. Stir the meat into the pan, breaking it up as you stir. Cook and stir over a high heat until the meat is no longer pink. Pour in the wine and briefly cook until most of the liquid has evaporated. Stir in the cinnamon and allspice. Tip in the tomatoes, tomato purée and 1 tbsp water (mixed with any juices left in the can), then stir to break up the tomatoes. Season with some pepper, add all the oregano and half the parsley, cover, then simmer on a low heat for 50 mins, stirring occasionally. Season to taste. Mix in the remaining parsley. Can be done a day ahead and refrigerated overnight.

While the meat cooks (unless you are doing this a day ahead) prepare the aubergines. Heat oven to 200C/fan 180C/ gas 6. Brush a little of the remaining oil onto 2 large baking sheets. Mix the rest of the oil with the lemon juice. Slice the aubergines into 1cm thick lengthways slices, then lay them on the oiled baking sheets. Brush with the oil and lemon mix, then season with pepper. Bake for 20-25 mins until soft, then set aside. Lower oven to 180C/fan 160C/gas 4.

Spread 2 big spoonfuls of the meat mixture on the bottom of an ovenproof dish (about 28 x 20 x 6cm deep). Lay the aubergine slices on top, slightly overlapping. Spoon the rest of the meat mixture on top. Beat the eggs in a bowl. Slacken the cornflour with a little of the yogurt, stir in the rest of the yogurt, then mix this into the eggs with half the cheese. Season with pepper. Pour and spread this over the meat to cover it. Sprinkle with the rest of the cheese, a little cinnamon and a grating of pepper. Bake for 50 mins-1 hr until bubbling and golden.

Leave moussaka to settle for 8-10 mins, then scatter over some chopped parsley and cut into squares. Serve with a salad of tomato, red onion and rocket.

Try

MAKING IT HEALTHIER

A serving of classic moussaka contains 820 kcals, 58g fat (24g of which is sat fat) and 1.06g salt. My version contains 325 kcals, 15g fat (5g sat fat) and 0.65g salt.
 
Nutrition Per Serving

325 kcalories, protein 28g, carbohydrate 19g, fat 15 g, saturated fat 5g, fibre 6g, sugar 14g, salt 0.65 g

Recipe from Good Food magazine, May 2009.

More from the Lebanese Recipes Kitchen:

Must-make moussaka
Hob-to-table moussaka
Beef moussaka with tomatoes 
Beef and grilled vegetable moussaka  
Eggplant and potato moussak  
Moussaka  

Save and Share The ultimate makeover: Moussaka Recipe

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Photo: Moussaka recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try The ultimate makeover: Moussaka recipe. Enjoy the Middle Eastern Cuisine and learn how to make The ultimate makeover: Moussaka. 

A light and healthy, but rich-tasting Greek-style dish

Moderately easy
Serves 6
Prep 30 mins
Cook 2 hrs 5 mins
Freezable

Ingredients

2½ tbsp olive oil
1 onion , chopped
2 plump garlic cloves , finely chopped
2 large carrots (350g total weight), diced
450g 5% fat minced beef
100ml white wine
1 tsp ground cinnamon , plus extra
¼ tsp ground allspice
400g can plum tomatoes
2 tbsp tomato purée
1 heaped tbsp chopped oregano leaves
2 good handfuls chopped flat-leaf parsley , plus extra to garnish
3 aubergines (about 750g/1lb 10oz total weight), ends trimmed
1 tbsp lemon juice

FOR THE TOPPING

2 eggs
1 tbsp cornflour
300g 2% Greek yogurt
50g Parmesan , grated

TO SERVE

halved cherry tomatoes and thinly sliced red onion and rocket salad

Method

Heat 1 tbsp oil in a large, wide sauté pan. Tip in the onion and garlic, then fry for 6-8 mins until turning golden. Add the carrots and fry for 2 mins more. Stir the meat into the pan, breaking it up as you stir. Cook and stir over a high heat until the meat is no longer pink. Pour in the wine and briefly cook until most of the liquid has evaporated. Stir in the cinnamon and allspice. Tip in the tomatoes, tomato purée and 1 tbsp water (mixed with any juices left in the can), then stir to break up the tomatoes. Season with some pepper, add all the oregano and half the parsley, cover, then simmer on a low heat for 50 mins, stirring occasionally. Season to taste. Mix in the remaining parsley. Can be done a day ahead and refrigerated overnight.

While the meat cooks (unless you are doing this a day ahead) prepare the aubergines. Heat oven to 200C/fan 180C/ gas 6. Brush a little of the remaining oil onto 2 large baking sheets. Mix the rest of the oil with the lemon juice. Slice the aubergines into 1cm thick lengthways slices, then lay them on the oiled baking sheets. Brush with the oil and lemon mix, then season with pepper. Bake for 20-25 mins until soft, then set aside. Lower oven to 180C/fan 160C/gas 4.

Spread 2 big spoonfuls of the meat mixture on the bottom of an ovenproof dish (about 28 x 20 x 6cm deep). Lay the aubergine slices on top, slightly overlapping. Spoon the rest of the meat mixture on top. Beat the eggs in a bowl. Slacken the cornflour with a little of the yogurt, stir in the rest of the yogurt, then mix this into the eggs with half the cheese. Season with pepper. Pour and spread this over the meat to cover it. Sprinkle with the rest of the cheese, a little cinnamon and a grating of pepper. Bake for 50 mins-1 hr until bubbling and golden.

Leave moussaka to settle for 8-10 mins, then scatter over some chopped parsley and cut into squares. Serve with a salad of tomato, red onion and rocket.

Try

MAKING IT HEALTHIER

A serving of classic moussaka contains 820 kcals, 58g fat (24g of which is sat fat) and 1.06g salt. My version contains 325 kcals, 15g fat (5g sat fat) and 0.65g salt.
 
Nutrition Per Serving

325 kcalories, protein 28g, carbohydrate 19g, fat 15 g, saturated fat 5g, fibre 6g, sugar 14g, salt 0.65 g

Recipe from Good Food magazine, May 2009.

More from the Lebanese Recipes Kitchen:

Must-make moussaka
Hob-to-table moussaka
Beef moussaka with tomatoes 
Beef and grilled vegetable moussaka  
Eggplant and potato moussak  
Moussaka  

Save and Share The ultimate makeover: Moussaka Recipe

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Must-make moussaka recipe

Photo: Must-make moussaka recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Must-make moussaka recipe. Enjoy the Middle Eastern Cuisine and learn how to make Must-make moussaka.

An easy version of the classic Greek dish moussaka, cheesy and comforting...

Easy
Serves 4
Prep 10 mins
Cook 20 mins
Low-fat

Ingredients

500g pack lean minced beef
1 large aubergine
150g pot 0% Greek yogurt
1 egg , beaten
3 tbsp parmesan , finely grated
400g can chopped tomatoes with garlic and herbs
4 tbsp sun-dried tomato purée
400g leftover boiled potatoes (or 350g/12oz uncooked weight boiled)

Method

Heat the grill to high. Brown the beef in a deep ovenproof frying pan over a high heat for 5 mins. Meanwhile, prick the aubergine with a fork, then microwave on High for 3-5 mins until soft. Mix the yogurt, egg and parmesan together, then add a little seasoning.
 
Stir the tomatoes, purée and potatoes in with the beef with some seasoning and heat through. Smooth the surface of the beef mixture with the back of a spoon, then slice the cooked aubergine and arrange on top. Pour the yogurt mixture over the aubergines, smooth out evenly, then grill until the topping has set and turned golden.

Try

Making it perfect

Softening the aubergine in the microwave cuts down the amount of oil that's usually soaked up when frying the aubergine for this dish. Remember to prick holes in it first so that it doesn't explode!

Nutrition Per Serving

342 kcalories, protein 41g, carbohydrate 25g, fat 9 g, saturated fat 4g, fibre 4g, sugar 6g, salt 0.97 g

Recipe from Good Food magazine, December 2006.
 
More from the Lebanese Recipes Kitchen:

Hob-to-table moussaka
Beef moussaka with tomatoes
Beef and grilled vegetable moussaka 
Eggplant and potato moussak 
Moussaka 
Moussaka-stuffed aubergine    
 
Save and share Must-make moussaka recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Must-make moussaka recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Must-make moussaka recipe. Enjoy the Middle Eastern Cuisine and learn how to make Must-make moussaka.

An easy version of the classic Greek dish moussaka, cheesy and comforting...

Easy
Serves 4
Prep 10 mins
Cook 20 mins
Low-fat

Ingredients

500g pack lean minced beef
1 large aubergine
150g pot 0% Greek yogurt
1 egg , beaten
3 tbsp parmesan , finely grated
400g can chopped tomatoes with garlic and herbs
4 tbsp sun-dried tomato purée
400g leftover boiled potatoes (or 350g/12oz uncooked weight boiled)

Method

Heat the grill to high. Brown the beef in a deep ovenproof frying pan over a high heat for 5 mins. Meanwhile, prick the aubergine with a fork, then microwave on High for 3-5 mins until soft. Mix the yogurt, egg and parmesan together, then add a little seasoning.
 
Stir the tomatoes, purée and potatoes in with the beef with some seasoning and heat through. Smooth the surface of the beef mixture with the back of a spoon, then slice the cooked aubergine and arrange on top. Pour the yogurt mixture over the aubergines, smooth out evenly, then grill until the topping has set and turned golden.

Try

Making it perfect

Softening the aubergine in the microwave cuts down the amount of oil that's usually soaked up when frying the aubergine for this dish. Remember to prick holes in it first so that it doesn't explode!

Nutrition Per Serving

342 kcalories, protein 41g, carbohydrate 25g, fat 9 g, saturated fat 4g, fibre 4g, sugar 6g, salt 0.97 g

Recipe from Good Food magazine, December 2006.
 
More from the Lebanese Recipes Kitchen:

Hob-to-table moussaka
Beef moussaka with tomatoes
Beef and grilled vegetable moussaka 
Eggplant and potato moussak 
Moussaka 
Moussaka-stuffed aubergine    
 
Save and share Must-make moussaka recipe

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Beef moussaka with tomatoes recipe

Photo: Beef moussaka with tomatoes recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Beef moussaka with tomatoes recipe. Enjoy the Middle Eastern Cuisine and learn how to make Beef moussaka with tomatoes.

Takes:    15 mins to prepare and 1 hr to cook
Serves:    6
Freezable

Ingredients
2 large aubergines
3tbsp olive oil
1 large onion, diced
2 garlic cloves
700g beef mince
1tbsp plain flour
1tbsp dried oregano
1 bay leaf
1tbsp tomato purée
50ml (2fl oz) milk
200ml beef stock
5 tomatoes, sliced
2tbsp grated Parmesan
For the white sauce
75g butter
100g (3½oz) plain flour
450ml (¾pt) milk
2 egg yolks
pinch grated nutmeg

Preparation

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.

From Tesco Real Food 

More from the Lebanese Recipes Kitchen:

Beef and grilled vegetable moussaka
Eggplant and potato moussak
Moussaka 
Moussaka-stuffed aubergine   
Lamb moussaka    
Low-fat moussaka roll 

Save and share Beef moussaka with tomatoes recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Beef moussaka with tomatoes recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Beef moussaka with tomatoes recipe. Enjoy the Middle Eastern Cuisine and learn how to make Beef moussaka with tomatoes.

Takes:    15 mins to prepare and 1 hr to cook
Serves:    6
Freezable

Ingredients
2 large aubergines
3tbsp olive oil
1 large onion, diced
2 garlic cloves
700g beef mince
1tbsp plain flour
1tbsp dried oregano
1 bay leaf
1tbsp tomato purée
50ml (2fl oz) milk
200ml beef stock
5 tomatoes, sliced
2tbsp grated Parmesan
For the white sauce
75g butter
100g (3½oz) plain flour
450ml (¾pt) milk
2 egg yolks
pinch grated nutmeg

Preparation

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.

From Tesco Real Food 

More from the Lebanese Recipes Kitchen:

Beef and grilled vegetable moussaka
Eggplant and potato moussak
Moussaka 
Moussaka-stuffed aubergine   
Lamb moussaka    
Low-fat moussaka roll 

Save and share Beef moussaka with tomatoes recipe

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Beef and grilled vegetable moussaka recipe

Photo: Beef and grilled vegetable moussaka

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Beef and grilled vegetable moussaka recipe. Enjoy the Middle Eastern Cuisine and learn how to make Beef and grilled vegetable moussaka.

Add veggies to this Greek favourite and you've got a meal that's hearty and healthy, not to mention freezer-friendly!

To Prep 1:00
To Cook 1:20
INGREDIENTS 19
SERVINGS 6

Ingredients

2 small (about 200g each) red capsicums, quartered, deseeded
Olive oil spray
2 medium (about 1kg) eggplant, cut lengthways into 1cm-thick slices
3 large (about 500g) zucchini, trimmed, cut lengthways into 1cm-thick slices
45g (1/2 cup) dried (packaged) multigrain breadcrumbs
2 tbs finely grated parmesan
2 tbs finely grated reduced-fat cheddar
Mixed salad leaves, to serve

Meat sauce 1/2 tsp olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
500g extra-lean beef mince
1 x 800g can no-added-salt chopped tomatoes
1 tsp dried oregano

Bechamel sauce
500ml (2 cups) skim milk
2 tbs reduced-fat dairy spread
40g plain flour
Pinch of ground nutmeg
1 egg, lightly whisked

Method

Step 1 To make the meat sauce, brush a large non-stick frying pan with oil. Heat over medium-low heat. Add the onion and garlic and cook, stirring, for 7 minutes or until onion is soft. Increase heat to medium-high. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 3 minutes or until the mince changes colour. Add the tomato and oregano, and bring to the boil. Reduce heat to medium-low. Simmer for 30 minutes or until sauce thickens.

Step 2 Meanwhile, preheat grill on medium. Line a baking tray with foil. Place the capsicum, skin-side up, on the lined tray. Spray with olive oil spray. Cook under grill for 6 minutes or until charred and blistered. Transfer to a plastic bag and set aside for 5 minutes (this helps lift the skin). Peel and halve lengthways. Place half the eggplant on the lined tray. Spray with olive oil spray. Cook under grill for 4 minutes each side. Transfer to a plate. Repeat, in 2 more batches, with zucchini and remaining eggplant.

Step 3 To make the bechamel sauce, place the milk in a saucepan over medium heat. Bring just to a simmer. Remove from heat. Melt the dairy spread in a saucepan over medium-low heat. Remove from heat and stir in the flour. Place over medium heat and cook, stirring, for 1 minute or until the mixture bubbles. Remove from heat. Gradually add the milk, whisking until smooth. Place over medium heat and cook, stirring, for 2 minutes or until the sauce thickens and comes to the boil. Simmer for 1 minute. Transfer to a heatproof bowl. Stir in nutmeg. Set aside for 5 minutes to cool slightly. Whisk in the egg.

Step 4 Preheat oven to 180°C. Line 2 baking trays with foil. Combine breadcrumbs, parmesan and cheddar in a bowl.

Step 5 Divide half the eggplant among six 500ml (2-cup) capacity freezerproof, ovenproof dishes. Arrange the zucchini over the eggplant. Spoon over half the meat sauce. Layer with the remaining eggplant, capsicum and remaining meat sauce. Spoon over the bechamel sauce and sprinkle with the breadcrumb mixture. (To freeze, see notes.)

Step 6 Bake in oven for 35-40 minutes or until set and golden. Set aside for 5 minutes to cool. Serve with mixed salad leaves.

Notes

To freeze: At the end of step 5, cover dishes with 2 layers of plastic wrap and 1 layer of foil. Place in the fridge for 4 hours to chill. Label, date and freeze for up to 3 months. To thaw and reheat: Thaw in the fridge overnight. Preheat oven to 180°C. Remove the plastic wrap and foil. Continue from step 6.

Nutrition

Energy 1410kJ   
Fat saturated 4.00g
Fat Total 10.00g   
Carbohydrate sugars -
Carbohydrate Total 29.00g   
Dietary Fibre 8.50g
Protein 32.00g   
Cholesterol -
Sodium -
   
Australian Good Taste - September 2007 , Page 72
Recipe by Alison Roberts
 
More from the Lebanese Recipes Kitchen:

Eggplant and potato moussak
Moussaka
Moussaka-stuffed aubergine  
Lamb moussaka  
Low-fat moussaka roll 
Chicken moussak 

Save and share Beef and grilled vegetable moussaka recipe recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Beef and grilled vegetable moussaka

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Beef and grilled vegetable moussaka recipe. Enjoy the Middle Eastern Cuisine and learn how to make Beef and grilled vegetable moussaka.

Add veggies to this Greek favourite and you've got a meal that's hearty and healthy, not to mention freezer-friendly!

To Prep 1:00
To Cook 1:20
INGREDIENTS 19
SERVINGS 6

Ingredients

2 small (about 200g each) red capsicums, quartered, deseeded
Olive oil spray
2 medium (about 1kg) eggplant, cut lengthways into 1cm-thick slices
3 large (about 500g) zucchini, trimmed, cut lengthways into 1cm-thick slices
45g (1/2 cup) dried (packaged) multigrain breadcrumbs
2 tbs finely grated parmesan
2 tbs finely grated reduced-fat cheddar
Mixed salad leaves, to serve

Meat sauce 1/2 tsp olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
500g extra-lean beef mince
1 x 800g can no-added-salt chopped tomatoes
1 tsp dried oregano

Bechamel sauce
500ml (2 cups) skim milk
2 tbs reduced-fat dairy spread
40g plain flour
Pinch of ground nutmeg
1 egg, lightly whisked

Method

Step 1 To make the meat sauce, brush a large non-stick frying pan with oil. Heat over medium-low heat. Add the onion and garlic and cook, stirring, for 7 minutes or until onion is soft. Increase heat to medium-high. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 3 minutes or until the mince changes colour. Add the tomato and oregano, and bring to the boil. Reduce heat to medium-low. Simmer for 30 minutes or until sauce thickens.

Step 2 Meanwhile, preheat grill on medium. Line a baking tray with foil. Place the capsicum, skin-side up, on the lined tray. Spray with olive oil spray. Cook under grill for 6 minutes or until charred and blistered. Transfer to a plastic bag and set aside for 5 minutes (this helps lift the skin). Peel and halve lengthways. Place half the eggplant on the lined tray. Spray with olive oil spray. Cook under grill for 4 minutes each side. Transfer to a plate. Repeat, in 2 more batches, with zucchini and remaining eggplant.

Step 3 To make the bechamel sauce, place the milk in a saucepan over medium heat. Bring just to a simmer. Remove from heat. Melt the dairy spread in a saucepan over medium-low heat. Remove from heat and stir in the flour. Place over medium heat and cook, stirring, for 1 minute or until the mixture bubbles. Remove from heat. Gradually add the milk, whisking until smooth. Place over medium heat and cook, stirring, for 2 minutes or until the sauce thickens and comes to the boil. Simmer for 1 minute. Transfer to a heatproof bowl. Stir in nutmeg. Set aside for 5 minutes to cool slightly. Whisk in the egg.

Step 4 Preheat oven to 180°C. Line 2 baking trays with foil. Combine breadcrumbs, parmesan and cheddar in a bowl.

Step 5 Divide half the eggplant among six 500ml (2-cup) capacity freezerproof, ovenproof dishes. Arrange the zucchini over the eggplant. Spoon over half the meat sauce. Layer with the remaining eggplant, capsicum and remaining meat sauce. Spoon over the bechamel sauce and sprinkle with the breadcrumb mixture. (To freeze, see notes.)

Step 6 Bake in oven for 35-40 minutes or until set and golden. Set aside for 5 minutes to cool. Serve with mixed salad leaves.

Notes

To freeze: At the end of step 5, cover dishes with 2 layers of plastic wrap and 1 layer of foil. Place in the fridge for 4 hours to chill. Label, date and freeze for up to 3 months. To thaw and reheat: Thaw in the fridge overnight. Preheat oven to 180°C. Remove the plastic wrap and foil. Continue from step 6.

Nutrition

Energy 1410kJ   
Fat saturated 4.00g
Fat Total 10.00g   
Carbohydrate sugars -
Carbohydrate Total 29.00g   
Dietary Fibre 8.50g
Protein 32.00g   
Cholesterol -
Sodium -
   
Australian Good Taste - September 2007 , Page 72
Recipe by Alison Roberts
 
More from the Lebanese Recipes Kitchen:

Eggplant and potato moussak
Moussaka
Moussaka-stuffed aubergine  
Lamb moussaka  
Low-fat moussaka roll 
Chicken moussak 

Save and share Beef and grilled vegetable moussaka recipe recipe 

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Eggplant and potato moussaka recipe

Photo: Eggplant and potato moussaka recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Eggplant and potato moussaka recipe. Enjoy the Middle Eastern Cuisine and learn how to make Eggplant and potato moussaka.

Thirty years ago, Tess Mallos introduced cooks to what was then an exotic world of recipes in The Complete Middle East Cookbook (Summit). Many are now staples.

19 INGREDIENTS
6 SERVINGS

Ingredients

4 (about 1kg) brushed potatoes
4 (about 1.5kg) eggplants
140ml olive oil
4 cloves garlic, crushed
1 large onion, finely chopped
500g minced beef or lamb
1/2 teaspoon each ground cinnamon and allspice
100g tomato paste
125ml (1/2 cup) red wine
400g can Italian chopped tomatoes
35g (1/3 cup) dried breadcrumbs
Bay leaves, to decorate
Olive oil combined with chopped lemon segments and mint, to serve

Sauce

100g butter, chopped
75g (1/2 cup) plain flour
1 litre milk
1/4 teaspoon freshly grated nutmeg
150g kefalograviera (seenote), coarsely grated
3 egg yolks

Method

Preheat a chargrill over medium heat. Cut potatoes and eggplants into 7mm-thick rounds. Combine 100ml oil with 1 clove crushed garlic, brush over eggplants, then season. Chargrill eggplants, in batches, for 2 minutes each side or until tender.

Heat remaining garlic and oil in a pan over medium heat and cook onion and 1 teaspoon salt for 8 minutes. Add beef and spices, and cook, stirring, until browned. Add paste and wine, and simmer until nearly evaporated. Add tomatoes and simmer for 20 minutes or until very thick.

Meanwhile, for sauce, melt butter in a pan, add flour and stir until grainy. Remove from heat and gradually stir in
 milk until smooth. Return pan to heat and stir until thick. Remove from heat, stir in nutmeg, cheese and egg yolks. Season. Cook potatoes in boiling water for 8 minutes or until just tender. Drain well.

Preheat oven to 180°C. Grease a 16-cup, 23cm x 28cm baking dish. Line base with overlapping slices of half the eggplant and all the potato, then pour over 3/4 cup sauce. Scatter with half the breadcrumbs, top with beef mixture, remaining eggplant and crumbs, then remaining sauce. Top with bay leaves and bake for 35 minutes or until browned. Stand for 30 minutes, then serve drizzled with oil, lemon and mint mixture.

Notes

Kefalograviera is a firm Greek sheep's milk cheese, available from delicatessens. Alternatively, substitute parmesan.
 
More from the Lebanese Recipes Kitchen:
 
Moussaka 
Moussaka-stuffed aubergine
Lamb moussaka 
Low-fat moussaka roll 
Chicken moussak 
Vegetarian Moussaka
 
Save and share Eggplant and potato moussaka recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Eggplant and potato moussaka recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Eggplant and potato moussaka recipe. Enjoy the Middle Eastern Cuisine and learn how to make Eggplant and potato moussaka.

Thirty years ago, Tess Mallos introduced cooks to what was then an exotic world of recipes in The Complete Middle East Cookbook (Summit). Many are now staples.

19 INGREDIENTS
6 SERVINGS

Ingredients

4 (about 1kg) brushed potatoes
4 (about 1.5kg) eggplants
140ml olive oil
4 cloves garlic, crushed
1 large onion, finely chopped
500g minced beef or lamb
1/2 teaspoon each ground cinnamon and allspice
100g tomato paste
125ml (1/2 cup) red wine
400g can Italian chopped tomatoes
35g (1/3 cup) dried breadcrumbs
Bay leaves, to decorate
Olive oil combined with chopped lemon segments and mint, to serve

Sauce

100g butter, chopped
75g (1/2 cup) plain flour
1 litre milk
1/4 teaspoon freshly grated nutmeg
150g kefalograviera (seenote), coarsely grated
3 egg yolks

Method

Preheat a chargrill over medium heat. Cut potatoes and eggplants into 7mm-thick rounds. Combine 100ml oil with 1 clove crushed garlic, brush over eggplants, then season. Chargrill eggplants, in batches, for 2 minutes each side or until tender.

Heat remaining garlic and oil in a pan over medium heat and cook onion and 1 teaspoon salt for 8 minutes. Add beef and spices, and cook, stirring, until browned. Add paste and wine, and simmer until nearly evaporated. Add tomatoes and simmer for 20 minutes or until very thick.

Meanwhile, for sauce, melt butter in a pan, add flour and stir until grainy. Remove from heat and gradually stir in
 milk until smooth. Return pan to heat and stir until thick. Remove from heat, stir in nutmeg, cheese and egg yolks. Season. Cook potatoes in boiling water for 8 minutes or until just tender. Drain well.

Preheat oven to 180°C. Grease a 16-cup, 23cm x 28cm baking dish. Line base with overlapping slices of half the eggplant and all the potato, then pour over 3/4 cup sauce. Scatter with half the breadcrumbs, top with beef mixture, remaining eggplant and crumbs, then remaining sauce. Top with bay leaves and bake for 35 minutes or until browned. Stand for 30 minutes, then serve drizzled with oil, lemon and mint mixture.

Notes

Kefalograviera is a firm Greek sheep's milk cheese, available from delicatessens. Alternatively, substitute parmesan.
 
More from the Lebanese Recipes Kitchen:
 
Moussaka 
Moussaka-stuffed aubergine
Lamb moussaka 
Low-fat moussaka roll 
Chicken moussak 
Vegetarian Moussaka
 
Save and share Eggplant and potato moussaka recipe 

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Spicy Meatballs in Pomegranate BBQ Sauce recipe

Photo:  Spicy Meatballs in Pomegranate BBQ Sauce recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Spicy Meatballs in Pomegranate BBQ Sauce recipe. Enjoy the Middle Eastern Cuisine and learn how to make  Spicy Meatballs in Pomegranate BBQ Sauce.

Cuisine: Arabic
Category: Appetizers
Serves: 8 persons
Difficulty: Easy
Cost: Medium

Preparation time :     20 minutes
Cooking time :     30 minutes

Ingredients

for meatballs:

250 g minced beef

250 g veal sausage, spicy, casing removed

250 g sausage, casing removed

¼ cup water or 60 ml, hot

1 cube MAGGI® Chicken Bouillon or 10 g

1 tablespoon dried oregano

1 tablespoon dried basil

1 medium onion or 150 g, finely chopped

6 cloves garlic, crushed

½ loaf french bread or 150 g, cut into small pieces

for sauce:

1 teaspoon butter

1 small onion or 50 g, finely chopped

½ cup water or 125 ml, hot

1 cube MAGGI® Chicken Bouillon or 10 g

½ cup pomegranate molasses or 120 ml

1/3 cup barbecue sauce or 90 ml

Preparation

Preheat oven to 180 degrees C and place oven rack to middle position.

Line the bottom of an oven tray with aluminum paper for easy clean up.

In a large mixing bowl, combine Minced Meat and both types of Sausages until evenly mixed.

Add Water and crumbled MAGGI® Chicken Bouillon , Oregano, Basil, Garlic and Onions and mix for another 3-4 minutes with hand or a wooden spoon.

Gradually mix in the small bread pieces until all ingredients are well incorporated.

Shape mixture into golf-ball size meat balls and place on oven tray. Bake in a preheated oven for about 20 minutes or until meatballs are cooked and golden on top.

Meanwhile to prepare sauce, melt Butter on medium heat and sauté Onions in a sauce pan until soft; add Water, MAGGI® Chicken Bouillon and remaining ingredients. Turn heat to low and allow to simmer for 15 minutes, stirring occasionally until sauce slightly thickens.

To serve, place cooked meatballs in a mixing bowl, cover with Sauce and toss around to insure all meatballs are covered. Serve hot in a serving.

Tips : Meatballs can be made in advance and kept in the freezer for up to 1 month.

Nutritional Information

Energy :     350.00 Kcal
Protein :     19.00 g
Carbohydrate :     21.00 g
Fats :     22.00 g  

More from the Lebanese Recipes Kitchen:

Lebanese Lamb Meatball and Rice Soup
Kofta Spring Season Soup 
Middle Eastern sticky lamb shank stew
Lamb and Brown Rice Broth
Authentic Moroccan soup
Moroccan Vegetable Soup  

Save and share  Spicy Meatballs in Pomegranate BBQ Sauce recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo:  Spicy Meatballs in Pomegranate BBQ Sauce recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Spicy Meatballs in Pomegranate BBQ Sauce recipe. Enjoy the Middle Eastern Cuisine and learn how to make  Spicy Meatballs in Pomegranate BBQ Sauce.

Cuisine: Arabic
Category: Appetizers
Serves: 8 persons
Difficulty: Easy
Cost: Medium

Preparation time :     20 minutes
Cooking time :     30 minutes

Ingredients

for meatballs:

250 g minced beef

250 g veal sausage, spicy, casing removed

250 g sausage, casing removed

¼ cup water or 60 ml, hot

1 cube MAGGI® Chicken Bouillon or 10 g

1 tablespoon dried oregano

1 tablespoon dried basil

1 medium onion or 150 g, finely chopped

6 cloves garlic, crushed

½ loaf french bread or 150 g, cut into small pieces

for sauce:

1 teaspoon butter

1 small onion or 50 g, finely chopped

½ cup water or 125 ml, hot

1 cube MAGGI® Chicken Bouillon or 10 g

½ cup pomegranate molasses or 120 ml

1/3 cup barbecue sauce or 90 ml

Preparation

Preheat oven to 180 degrees C and place oven rack to middle position.

Line the bottom of an oven tray with aluminum paper for easy clean up.

In a large mixing bowl, combine Minced Meat and both types of Sausages until evenly mixed.

Add Water and crumbled MAGGI® Chicken Bouillon , Oregano, Basil, Garlic and Onions and mix for another 3-4 minutes with hand or a wooden spoon.

Gradually mix in the small bread pieces until all ingredients are well incorporated.

Shape mixture into golf-ball size meat balls and place on oven tray. Bake in a preheated oven for about 20 minutes or until meatballs are cooked and golden on top.

Meanwhile to prepare sauce, melt Butter on medium heat and sauté Onions in a sauce pan until soft; add Water, MAGGI® Chicken Bouillon and remaining ingredients. Turn heat to low and allow to simmer for 15 minutes, stirring occasionally until sauce slightly thickens.

To serve, place cooked meatballs in a mixing bowl, cover with Sauce and toss around to insure all meatballs are covered. Serve hot in a serving.

Tips : Meatballs can be made in advance and kept in the freezer for up to 1 month.

Nutritional Information

Energy :     350.00 Kcal
Protein :     19.00 g
Carbohydrate :     21.00 g
Fats :     22.00 g  

More from the Lebanese Recipes Kitchen:

Lebanese Lamb Meatball and Rice Soup
Kofta Spring Season Soup 
Middle Eastern sticky lamb shank stew
Lamb and Brown Rice Broth
Authentic Moroccan soup
Moroccan Vegetable Soup  

Save and share  Spicy Meatballs in Pomegranate BBQ Sauce recipe

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Zucchini Béchamel Recipe

Photo: Zucchini Béchamel Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Zucchini Béchamel Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Zucchini Béchamel. 

Cuisine: Lebanese
Category: Red Meat
Serves: 5 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     25 minutes
Cooking time :     45 minutes

Ingredients

10 medium zucchini or 1 kg, cut into round slices

1 tablespoon olive oil

1 medium onion or 150 g, chopped

350 g lean minced beef

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground black pepper

1 medium tomato or 150 g, cut into round slices

for the béchamel sauce:

4 cups skimmed milk or 1 liter

1 sachet MAGGI® Béchamel Mix

¼ cup parmesan cheese or 30 g, grated

Preparation

Boil zucchini in salty boiling water for 5-6 minutes or until zucchinis become tender. Pour in strainer, cool under water and set it aside in the strainer to be well strained.

Warm the olive oil in a large pan, sauté the onions for 2-3 minutes or until tender. Add minced beef and cook for 4-5 minutes with constant stirring until it is cooked and brown in color. Season with spices. Remove from heat.

In a separate saucepan, mix the skimmed milk with the MAGGI® Béchamel Mix , bring to boil and cook for 2 minutes until the sauce reaches the desired thickness.

Spoon some of the béchamel sauce into the bottom of an oven dish. Arrange half of the zucchini slices add the minced beef mixture on top then arrange the tomato slices and top with the other half of zucchini.

Pour the rest of the béchamel sauce on top of the dish and sprinkle the cheese over the béchamel sauce.

Bake in a 200°C preheated oven for 25-30 minutes or until top becomes golden.

Cooking tips :     Grill tomato from both sides to add a grilled taste and to reduce the tomatoes’ water.

Nutritional Information

Energy :     387.00 Kcal
Protein :     26.00 g
Carbohydrate :     32.00 g
Fats :     17.00 g 

More from the Lebanese Recipes kitchen:

Omelette With Zucchini 
Lebanese Zucchini 
Zucchini fritters with dill 
Stuffed Baby Zucchini and Vine Leaves with Lamb Chops 
Zucchini & feta fritters 
Stuffed Baby Zucchini and Eggplant with Beef Shanks 

Save and share Zucchini Béchamel Recipe

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Photo: Zucchini Béchamel Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Zucchini Béchamel Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Zucchini Béchamel. 

Cuisine: Lebanese
Category: Red Meat
Serves: 5 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     25 minutes
Cooking time :     45 minutes

Ingredients

10 medium zucchini or 1 kg, cut into round slices

1 tablespoon olive oil

1 medium onion or 150 g, chopped

350 g lean minced beef

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground black pepper

1 medium tomato or 150 g, cut into round slices

for the béchamel sauce:

4 cups skimmed milk or 1 liter

1 sachet MAGGI® Béchamel Mix

¼ cup parmesan cheese or 30 g, grated

Preparation

Boil zucchini in salty boiling water for 5-6 minutes or until zucchinis become tender. Pour in strainer, cool under water and set it aside in the strainer to be well strained.

Warm the olive oil in a large pan, sauté the onions for 2-3 minutes or until tender. Add minced beef and cook for 4-5 minutes with constant stirring until it is cooked and brown in color. Season with spices. Remove from heat.

In a separate saucepan, mix the skimmed milk with the MAGGI® Béchamel Mix , bring to boil and cook for 2 minutes until the sauce reaches the desired thickness.

Spoon some of the béchamel sauce into the bottom of an oven dish. Arrange half of the zucchini slices add the minced beef mixture on top then arrange the tomato slices and top with the other half of zucchini.

Pour the rest of the béchamel sauce on top of the dish and sprinkle the cheese over the béchamel sauce.

Bake in a 200°C preheated oven for 25-30 minutes or until top becomes golden.

Cooking tips :     Grill tomato from both sides to add a grilled taste and to reduce the tomatoes’ water.

Nutritional Information

Energy :     387.00 Kcal
Protein :     26.00 g
Carbohydrate :     32.00 g
Fats :     17.00 g 

More from the Lebanese Recipes kitchen:

Omelette With Zucchini 
Lebanese Zucchini 
Zucchini fritters with dill 
Stuffed Baby Zucchini and Vine Leaves with Lamb Chops 
Zucchini & feta fritters 
Stuffed Baby Zucchini and Eggplant with Beef Shanks 

Save and share Zucchini Béchamel Recipe

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Seared Strip Steak with Lemony Couscous Tabbouleh Recipe

Photo: Seared Strip Steak with Lemony
Couscous Tabbouleh Recipe

Delicious Lebanese Recipes -  The home of tasty and easy Lebanese recipes invites you to try Seared Strip Steak with Lemony Couscous Tabbouleh Recipe. Enjoy the most delicious food for the eyes from savory to sweet and learn how to make Seared Strip Steak with Lemony Couscous Tabbouleh.

Put a Middle Eastern spin on tonight’s steak dinner. With fresh lemon and plenty of herbs like mint and parsley, the tabbouleh is a wonderful complement to the meat.

6 Tbs. couscous
6 Tbs. extra-virgin olive oil
Kosher salt
2 New York strip steaks (or loin steaks), each 1-inch thick (about 1-1/2-lb. total)
1 tsp. ground cumin
1-1/2 tsp. chopped fresh thyme
3 Tbs. chopped fresh mint 
3 ripe plum tomatoes, cored and cut into 1/2-inch dice (about 1-1/2 cups)
2 cups loosely packed chopped fresh flat-leaf parsley (from about 2 large bunches)
4 scallions (white and green parts), thinly sliced (about 1/2 cup)
2 Tbs. fresh lemon juice; more if needed
Warmed pita bread, cut into wedges

Heat the oven to 400°F.

In a small saucepan over medium heat, bring 1/2 cup water to a boil. Remove from the heat, add the couscous, 1 Tbs. of the olive oil, and 1/4 tsp. salt. Stir well, cover the pan, and let sit for 5 min. Fluff the couscous with a fork and spread on a large plate to cool.

Meanwhile, season the steaks on all sides with 1-1/2 tsp. salt and a few generous twists of pepper. In a small bowl, mix the cumin, thyme, and 1 Tbs. of the mint and rub all over the steaks.

In a large bowl, season the tomatoes with 1 tsp. salt and a few generous grinds of black pepper. Add the couscous, parsley, scallions, and 1 Tbs. of the mint and toss. In a small bowl, whisk together the lemon juice and 3 Tbs. of the olive oil. Add to the couscous mixture and toss well. Taste and add more lemon juice if needed.

Heat a large cast-iron pan or a large, heavy ovenproof skillet over medium-high heat. When the pan is very hot (water spattered over the pan will immediately evaporate), add the remaining 2 Tbs. oil and the steaks; sear, moving them only to flip, for 2 min. on each side. Put the skillet in the oven and cook for about 5 min. for medium rare. Transfer the steaks to a carving board and let them rest for 5 min. before slicing them into thin strips. Sprinkle with the remaining 1 Tbs. mint and serve with the tabbouleh and pieces of warmed pita bread.
 
Serving Suggestions
This dish calls for warmed pita bread. If you’ve got a couple of hours before dinner and you’re feeling inspired, make Homemade Pita Bread and grill in batches.

nutrition information (per serving):
Size : without pita; Calories (kcal): 610; Fat (g): 35; Fat Calories (kcal): 320; Saturated Fat (g): 8; Protein (g): 53; Monounsaturated Fat (g): 21; Carbohydrates (g): 20; Polyunsaturated Fat (g): 2; Sodium (mg): 380; Cholesterol (mg): 130; Fiber (g): 3;
 
Photo: Scott Phillips
From Fine Cooking 56 , pp. 82C
February 1, 2003

More from the Lebanese recipes kitchen:
 
How to barbecue steaks 
Lamb steak kebabs with mint 
Parsley Tabbouleh 
Layered houmous, tabbouleh & feta picnic bowl 
Grilled Skirt Steak 
Sirloin Kabobs 

Save and share Seared Strip Steak with Lemony Couscous Tabbouleh Recipe

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Photo: Seared Strip Steak with Lemony
Couscous Tabbouleh Recipe

Delicious Lebanese Recipes -  The home of tasty and easy Lebanese recipes invites you to try Seared Strip Steak with Lemony Couscous Tabbouleh Recipe. Enjoy the most delicious food for the eyes from savory to sweet and learn how to make Seared Strip Steak with Lemony Couscous Tabbouleh.

Put a Middle Eastern spin on tonight’s steak dinner. With fresh lemon and plenty of herbs like mint and parsley, the tabbouleh is a wonderful complement to the meat.

6 Tbs. couscous
6 Tbs. extra-virgin olive oil
Kosher salt
2 New York strip steaks (or loin steaks), each 1-inch thick (about 1-1/2-lb. total)
1 tsp. ground cumin
1-1/2 tsp. chopped fresh thyme
3 Tbs. chopped fresh mint 
3 ripe plum tomatoes, cored and cut into 1/2-inch dice (about 1-1/2 cups)
2 cups loosely packed chopped fresh flat-leaf parsley (from about 2 large bunches)
4 scallions (white and green parts), thinly sliced (about 1/2 cup)
2 Tbs. fresh lemon juice; more if needed
Warmed pita bread, cut into wedges

Heat the oven to 400°F.

In a small saucepan over medium heat, bring 1/2 cup water to a boil. Remove from the heat, add the couscous, 1 Tbs. of the olive oil, and 1/4 tsp. salt. Stir well, cover the pan, and let sit for 5 min. Fluff the couscous with a fork and spread on a large plate to cool.

Meanwhile, season the steaks on all sides with 1-1/2 tsp. salt and a few generous twists of pepper. In a small bowl, mix the cumin, thyme, and 1 Tbs. of the mint and rub all over the steaks.

In a large bowl, season the tomatoes with 1 tsp. salt and a few generous grinds of black pepper. Add the couscous, parsley, scallions, and 1 Tbs. of the mint and toss. In a small bowl, whisk together the lemon juice and 3 Tbs. of the olive oil. Add to the couscous mixture and toss well. Taste and add more lemon juice if needed.

Heat a large cast-iron pan or a large, heavy ovenproof skillet over medium-high heat. When the pan is very hot (water spattered over the pan will immediately evaporate), add the remaining 2 Tbs. oil and the steaks; sear, moving them only to flip, for 2 min. on each side. Put the skillet in the oven and cook for about 5 min. for medium rare. Transfer the steaks to a carving board and let them rest for 5 min. before slicing them into thin strips. Sprinkle with the remaining 1 Tbs. mint and serve with the tabbouleh and pieces of warmed pita bread.
 
Serving Suggestions
This dish calls for warmed pita bread. If you’ve got a couple of hours before dinner and you’re feeling inspired, make Homemade Pita Bread and grill in batches.

nutrition information (per serving):
Size : without pita; Calories (kcal): 610; Fat (g): 35; Fat Calories (kcal): 320; Saturated Fat (g): 8; Protein (g): 53; Monounsaturated Fat (g): 21; Carbohydrates (g): 20; Polyunsaturated Fat (g): 2; Sodium (mg): 380; Cholesterol (mg): 130; Fiber (g): 3;
 
Photo: Scott Phillips
From Fine Cooking 56 , pp. 82C
February 1, 2003

More from the Lebanese recipes kitchen:
 
How to barbecue steaks 
Lamb steak kebabs with mint 
Parsley Tabbouleh 
Layered houmous, tabbouleh & feta picnic bowl 
Grilled Skirt Steak 
Sirloin Kabobs 

Save and share Seared Strip Steak with Lemony Couscous Tabbouleh Recipe

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Morrocan Egg and Meatball Tagine Recipe

Photo: Morrocan Egg and Meatball Tagine Recipe

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Morrocan Egg and Meatball Tagine Recipe. Enjoy cooking quick & easy meals and learn how to make Morrocan Egg and Meatball Tagine.

TOTAL TIME: 1 hr 20 min
Prep: 20 min
Cook: 1 hr

YIELD: 4 to 6 servings
LEVEL: Easy

Ingredients

MEATBALLS:

1 pound ground chuck
2 tablespoons olive oil
1 small onion, finely chopped

1/2 teaspoon paprika
Salt and pepper

SAUCE:

1 tablespoon finely chopped garlic
1 large onion, finely chopped
1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh cilantro
3 teaspoons paprika

1 teaspoon ground cumin
Salt and pepper
2 pounds tomatoes, skins removed, peeled and finely chopped*
4 large eggs

Pita bread, for serving

*Cook's Note: Skins remove easily by dipping the tomatoes in boiling water until the skin cracks and then immediately placing in ice cold water.

Directions

For the meatballs: Combine the ground chuck, olive oil, onions, paprika and some salt and pepper together. Roll into 1-inch balls and set aside until needed.

For the sauce: Saute the garlic and onions with the extra-virgin olive oil on low heat in a medium Dutch oven or deep cast-iron pot. Cook until slightly translucent, and then add the cilantro, paprika, cumin and season with salt and pepper. Saute for an additional 2 minutes. Add the chopped tomatoes and cook on medium heat. Let the tomatoes break down for 10 to 15 minutes. Place the meatballs on top of the sauce and cook for 5 minutes. Stir the meatballs into the sauce and cook for 30 minutes on low heat. Break the eggs on top of the meat and sauce. Gently stir to break the eggs up into the meat and sauce. Cook for another 5 minutes and serve immediately with pita or any fresh bread on hand.

This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Recipe courtesy Abdu of the Flying Carpet, Austin, Texas.
Show: Eden Eats Episode: Eden Eats: Austin  

Save and share Morrocan Egg and Meatball Tagine Recipe

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Photo: Morrocan Egg and Meatball Tagine Recipe

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Morrocan Egg and Meatball Tagine Recipe. Enjoy cooking quick & easy meals and learn how to make Morrocan Egg and Meatball Tagine.

TOTAL TIME: 1 hr 20 min
Prep: 20 min
Cook: 1 hr

YIELD: 4 to 6 servings
LEVEL: Easy

Ingredients

MEATBALLS:

1 pound ground chuck
2 tablespoons olive oil
1 small onion, finely chopped

1/2 teaspoon paprika
Salt and pepper

SAUCE:

1 tablespoon finely chopped garlic
1 large onion, finely chopped
1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh cilantro
3 teaspoons paprika

1 teaspoon ground cumin
Salt and pepper
2 pounds tomatoes, skins removed, peeled and finely chopped*
4 large eggs

Pita bread, for serving

*Cook's Note: Skins remove easily by dipping the tomatoes in boiling water until the skin cracks and then immediately placing in ice cold water.

Directions

For the meatballs: Combine the ground chuck, olive oil, onions, paprika and some salt and pepper together. Roll into 1-inch balls and set aside until needed.

For the sauce: Saute the garlic and onions with the extra-virgin olive oil on low heat in a medium Dutch oven or deep cast-iron pot. Cook until slightly translucent, and then add the cilantro, paprika, cumin and season with salt and pepper. Saute for an additional 2 minutes. Add the chopped tomatoes and cook on medium heat. Let the tomatoes break down for 10 to 15 minutes. Place the meatballs on top of the sauce and cook for 5 minutes. Stir the meatballs into the sauce and cook for 30 minutes on low heat. Break the eggs on top of the meat and sauce. Gently stir to break the eggs up into the meat and sauce. Cook for another 5 minutes and serve immediately with pita or any fresh bread on hand.

This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Recipe courtesy Abdu of the Flying Carpet, Austin, Texas.
Show: Eden Eats Episode: Eden Eats: Austin  

Save and share Morrocan Egg and Meatball Tagine Recipe

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Slow Cooker Moroccan Brisket with Red Onions and Apricot Couscous Recipe

Photo: Slow Cooker Moroccan Brisket with
Red Onions and Apricot Couscous Recipe

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Slow Cooker Moroccan Brisket with Red Onions and Apricot Couscous Recipe. Enjoy cooking quick & easy meals and learn how to make Slow Cooker Moroccan Brisket with Red Onions and Apricot Couscous Recipe.

Cuisine :African
Recipe type: Main dish 
Technique : Slow Cooker , Slow Cooker
Total Time: 3 hr 20 min | Prep 20 min | Cook 3 hr 0 min
Yield: 4 servings   
Level: Easy 
Source: Recipe courtesy Robin Miller
Show: Quick Fix Meals with Robin Miller Episode: International Slow Cooker 
 
Ingredients

1 large red onion, sliced into thin wedges
2 parsnips, chopped
2 pound boneless beef brisket
Salt and freshly ground black pepper
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon garlic powder
Pinch nutmeg
1 cup whole dried apricots
1 cup dry red wine
1/2 cup reduced-sodium beef broth
2 tablespoons honey
1 cup couscous
1/4 cup chopped fresh cilantro leaves

Directions

Arrange onion wedges and parsnips in bottom of slow cooker. Season beef all over with salt and black pepper. In a small bowl, combine coriander, cumin, cinnamon, garlic powder, and nutmeg. Rub spice mixture all over beef. Arrange beef over onions and parsnips in slow cooker. Arrange apricots around beef.

In a small bowl, whisk together wine, broth and honey. Pour mixture over beef and vegetables. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.

Cook couscous according to package directions. Serve beef, vegetables and apricots over couscous. Pour over extra sauce from slow cooker and top with cilantro.  

More from the Lebanese Recipes Kitchen:

Fruity lamb tagineLamb tagine with dates & sweet potatoes
Chicken and apricot tagine 
Family meals: Easy lamb tagine 
Mediterranean lamb & vegetable couscous 
Couscous with seven vegetables 

Save and share Slow Cooker Moroccan Brisket with Red Onions and Apricot Couscous Recipe

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Photo: Slow Cooker Moroccan Brisket with
Red Onions and Apricot Couscous Recipe

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Slow Cooker Moroccan Brisket with Red Onions and Apricot Couscous Recipe. Enjoy cooking quick & easy meals and learn how to make Slow Cooker Moroccan Brisket with Red Onions and Apricot Couscous Recipe.

Cuisine :African
Recipe type: Main dish 
Technique : Slow Cooker , Slow Cooker
Total Time: 3 hr 20 min | Prep 20 min | Cook 3 hr 0 min
Yield: 4 servings   
Level: Easy 
Source: Recipe courtesy Robin Miller
Show: Quick Fix Meals with Robin Miller Episode: International Slow Cooker 
 
Ingredients

1 large red onion, sliced into thin wedges
2 parsnips, chopped
2 pound boneless beef brisket
Salt and freshly ground black pepper
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon garlic powder
Pinch nutmeg
1 cup whole dried apricots
1 cup dry red wine
1/2 cup reduced-sodium beef broth
2 tablespoons honey
1 cup couscous
1/4 cup chopped fresh cilantro leaves

Directions

Arrange onion wedges and parsnips in bottom of slow cooker. Season beef all over with salt and black pepper. In a small bowl, combine coriander, cumin, cinnamon, garlic powder, and nutmeg. Rub spice mixture all over beef. Arrange beef over onions and parsnips in slow cooker. Arrange apricots around beef.

In a small bowl, whisk together wine, broth and honey. Pour mixture over beef and vegetables. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.

Cook couscous according to package directions. Serve beef, vegetables and apricots over couscous. Pour over extra sauce from slow cooker and top with cilantro.  

More from the Lebanese Recipes Kitchen:

Fruity lamb tagineLamb tagine with dates & sweet potatoes
Chicken and apricot tagine 
Family meals: Easy lamb tagine 
Mediterranean lamb & vegetable couscous 
Couscous with seven vegetables 

Save and share Slow Cooker Moroccan Brisket with Red Onions and Apricot Couscous Recipe

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Lebanese Makloubi with Meat Recipe

Photo: Lebanese Makloubi with Meat Recipe

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Lebanese Makloubi with Meat Recipe. Enjoy cooking quick & easy meals and learn how to make Lebanese Makloubi with Meat.

Makloubi is a Upside Down Rice dish with either beef or chicken or can be vegetarian if you prefer. Maklouba or Makloubeh is a very popular Mediterranean and Middle Eastern Dish in various forms.

Cuisine: Middle Eastern
Recipe Type: Main Dish
Source: lebanese-cuisine.com

Ingredients:

For step # 1

21/2-lbs of veal large chunks
3-table spoons of olive oil
1-large onion ( peeled and cut in half)
1-teaspoon cinnamon
2-cinnamon sticks
1-teaspoon nutmeg
1-teaspoon all spice
1-teaspoon of black pepper
1 -teaspoon of red pepper flack
2-bay leafs
8 -cups of water
_____________________________________

2-large tomatoes, cut into circles
1-large eggplant, cut into circle shapes and fried
½ pound of cauliflower, cut into bite size and fried
3 cups of rice ( your choice, I used Basmati)
1-2 tablespoon of Salt ( add as you desire or less)
3- tablespoons of ghee
1-cup of pine nuts ( fried in Oil until golden brown)
1 cup of blanched almonds ( fired in oil until golden brown)
½ cup of oil for brown pine nuts and almonds

Preparation:

Heat olive oil in a deep pot over medium-high heat and sauté veal meat and cook for 1-2 minutes on each side. Add water, onion, cinnamon powder, and sticks, nutmeg, all spice, black pepper, red pepper flack and bay leafs to the pot and cook again for 2 hours on medium heat or until meat is very tender. Leave in stock once done ( taste stock for your liking of seasoning).

In a large pot, melt the ghee and turn heat to low.

Remove meat from stock and shred with a fork, then evenly place as your 1st layer ( careful HOT)

Place tomato as 2nd layer into the pot then add eggplant as 3rd layer after that add the cauliflower.

Place the rice over the layers and spread evenly.

Strain the stock and carefully pour 6 CUPS over the rice

Cover the pot and place it over high heat until the water start to boil then reduce the heat to medium and keep until the Maklouba is cooked and no more water in pot. (NEVER stir rice)

Prepare flat serving plate and quickly flip the pot over the plate then hit the pot with hand from different places and gently lift it up.

Serve and enjoy Makloubi with your favorite side dish. 

More quick & easy Lebanese recipes: 

Malooba Recipe
Lebanese Marinated Chicken
Spicy Fish Lebanese Style
Lebanese Chicken with Couscous
Lebanese Chicken and Potatoes
Lebanese rice with mince  

Save and share Lebanese Makloubi with Meat Recipe

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Photo: Lebanese Makloubi with Meat Recipe

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Lebanese Makloubi with Meat Recipe. Enjoy cooking quick & easy meals and learn how to make Lebanese Makloubi with Meat.

Makloubi is a Upside Down Rice dish with either beef or chicken or can be vegetarian if you prefer. Maklouba or Makloubeh is a very popular Mediterranean and Middle Eastern Dish in various forms.

Cuisine: Middle Eastern
Recipe Type: Main Dish
Source: lebanese-cuisine.com

Ingredients:

For step # 1

21/2-lbs of veal large chunks
3-table spoons of olive oil
1-large onion ( peeled and cut in half)
1-teaspoon cinnamon
2-cinnamon sticks
1-teaspoon nutmeg
1-teaspoon all spice
1-teaspoon of black pepper
1 -teaspoon of red pepper flack
2-bay leafs
8 -cups of water
_____________________________________

2-large tomatoes, cut into circles
1-large eggplant, cut into circle shapes and fried
½ pound of cauliflower, cut into bite size and fried
3 cups of rice ( your choice, I used Basmati)
1-2 tablespoon of Salt ( add as you desire or less)
3- tablespoons of ghee
1-cup of pine nuts ( fried in Oil until golden brown)
1 cup of blanched almonds ( fired in oil until golden brown)
½ cup of oil for brown pine nuts and almonds

Preparation:

Heat olive oil in a deep pot over medium-high heat and sauté veal meat and cook for 1-2 minutes on each side. Add water, onion, cinnamon powder, and sticks, nutmeg, all spice, black pepper, red pepper flack and bay leafs to the pot and cook again for 2 hours on medium heat or until meat is very tender. Leave in stock once done ( taste stock for your liking of seasoning).

In a large pot, melt the ghee and turn heat to low.

Remove meat from stock and shred with a fork, then evenly place as your 1st layer ( careful HOT)

Place tomato as 2nd layer into the pot then add eggplant as 3rd layer after that add the cauliflower.

Place the rice over the layers and spread evenly.

Strain the stock and carefully pour 6 CUPS over the rice

Cover the pot and place it over high heat until the water start to boil then reduce the heat to medium and keep until the Maklouba is cooked and no more water in pot. (NEVER stir rice)

Prepare flat serving plate and quickly flip the pot over the plate then hit the pot with hand from different places and gently lift it up.

Serve and enjoy Makloubi with your favorite side dish. 

More quick & easy Lebanese recipes: 

Malooba Recipe
Lebanese Marinated Chicken
Spicy Fish Lebanese Style
Lebanese Chicken with Couscous
Lebanese Chicken and Potatoes
Lebanese rice with mince  

Save and share Lebanese Makloubi with Meat Recipe

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Kibbeh Bi Laban Recipe

Photo: Kibbeh Bi Laban Recipe

Share home-style and healthy Lebanese recipes inspired by Lebanese family traditions from savory dishes to sweet. Enjoy the lifestyle of cooking authentic Lebanese food at your home kitchen. 

Ingredients:

Meat balls (kibbeh)
200g veal meat, finely ground
200g bulgur wheat
1tsp salt
½ tsp pepper
½ tsp cinnamon powder
1 tsp dried basil
1 onion, minced

Stuffing

1tbsp Al Wadi Al Akhdar butter
1 small brown onion, chopped
200g veal meat, coarsely ground
2 tbsp pine nuts
Salt & pepper, to taste

Laban

1 cup water
½ cup short grain white rice
2 tsp corn flour
¼ cup of cold water
1½ kg yogurt (Greek yogurt)
1 tsp salt
1 tbsp Al Wadi Al Akhdar tahina
1tsp dried mint

Preparation

In a bowl, combine all ingredients of the meat balls.

To make the stuffing, melt the butter in a skillet pan and cook the onion until golden. Add minced meat and spices, stirring frequently. Add pine nuts and cook for about 10mn.

Form kibbeh into balls the size of an egg, keep it open at one end, stuff it with the meat mixture and close it.

Put the kibbeh in a pre-heated oven dish and roast it for about 25mn.
In a heavy-bottomed saucepan, pour the water and the rice. Bring to a boil. Lower the heat and cook for about 10mn.

Melt the corn flour in ¼ cup of cold water and add to the yoghurt. Stir.

Add the yogurt to the rice and cook. Add the Tahina, then the kibbeh and dried mint. Serve.

Source:  Al Wadi Al Akhdar

More Lebanese recipes:

Potato Kibbeh
Baked Kibbeh
Lebanese Tomato Salsa (Banadurah Harrah)
Lebanese Marinated Chicken
Easy Lebanese Baklawa
Muhallabia, Lebanese Almond Cream Pudding

Save and share Kibbeh Bi Laban Recipe

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Photo: Kibbeh Bi Laban Recipe

Share home-style and healthy Lebanese recipes inspired by Lebanese family traditions from savory dishes to sweet. Enjoy the lifestyle of cooking authentic Lebanese food at your home kitchen. 

Ingredients:

Meat balls (kibbeh)
200g veal meat, finely ground
200g bulgur wheat
1tsp salt
½ tsp pepper
½ tsp cinnamon powder
1 tsp dried basil
1 onion, minced

Stuffing

1tbsp Al Wadi Al Akhdar butter
1 small brown onion, chopped
200g veal meat, coarsely ground
2 tbsp pine nuts
Salt & pepper, to taste

Laban

1 cup water
½ cup short grain white rice
2 tsp corn flour
¼ cup of cold water
1½ kg yogurt (Greek yogurt)
1 tsp salt
1 tbsp Al Wadi Al Akhdar tahina
1tsp dried mint

Preparation

In a bowl, combine all ingredients of the meat balls.

To make the stuffing, melt the butter in a skillet pan and cook the onion until golden. Add minced meat and spices, stirring frequently. Add pine nuts and cook for about 10mn.

Form kibbeh into balls the size of an egg, keep it open at one end, stuff it with the meat mixture and close it.

Put the kibbeh in a pre-heated oven dish and roast it for about 25mn.
In a heavy-bottomed saucepan, pour the water and the rice. Bring to a boil. Lower the heat and cook for about 10mn.

Melt the corn flour in ¼ cup of cold water and add to the yoghurt. Stir.

Add the yogurt to the rice and cook. Add the Tahina, then the kibbeh and dried mint. Serve.

Source:  Al Wadi Al Akhdar

More Lebanese recipes:

Potato Kibbeh
Baked Kibbeh
Lebanese Tomato Salsa (Banadurah Harrah)
Lebanese Marinated Chicken
Easy Lebanese Baklawa
Muhallabia, Lebanese Almond Cream Pudding

Save and share Kibbeh Bi Laban Recipe

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Traditional Gyro Meat Recipe

Photo: Traditional Gyro Meat Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Traditional Gyro Meat Recipe. Enjoy the good taste of Lebanese food and learn how to make Traditional Gyro Meat.

PREP 15 mins
COOK 45 mins
READY IN 2 hrs

"This Greek/Lebanese style meat loaf is sliced and served with pita bread, tzatziki, and tomatoes for a delicious gyro that is the closest I've come to emulating my favorite Mediterranean restaurant. The preparation time seems long, but most of it is resting time, so you can be doing other stuff! You can substitute pork or chicken for the ground lamb and beef if you prefer." — The Dread Pirate Paramour

Ingredients

1/2 onion, cut into chunks

1 pound ground lamb

1 pound ground beef

1 tablespoon minced garlic

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon dried marjoram

1 teaspoon ground dried rosemary

1 teaspoon ground dried thyme

1 teaspoon ground black pepper

1/4 teaspoon sea salt

Directions

Place the onion in a food processor, and process until finely chopped. Scoop the onions onto the center of a towel, gather up the ends of the towel, and squeeze out the liquid from the onions. Place the onions into a mixing bowl along with the lamb and beef. Season with the garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper, and salt. Mix well with your hands until well combined. Cover, and refrigerate 1 to 2 hours to allow the flavors to blend.

Preheat oven to 325 degrees F (165 degrees C).

Place the meat mixture into the food processor, and pulse for about a minute until finely chopped and the mixture feels tacky. Pack the meat mixture into a 7x4 inch loaf pan, making sure there are no air pockets. Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside the roasting pan, and place into the preheated oven. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan.

Bake until the gyro meat is no longer pink in the center, and the internal temperature registers 165 degrees F (75 degrees C) on a meat thermometer, 45 minutes to 1 hour. Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.
 
Souce: allrecipes.com

More from the Lebanese Recipes Kitchen: 

Rice and meat phyllo (Ouzi) 
Meat pies, Damascus-style 
Fried Meat Sambousek  
Frike with Meat Balls and Vegetable Soup
Lebanese Meat Loaf (Kibbeh)
Fried Potatoes Stuffed with Meat  

Save and share Traditional Gyro Meat Recipe

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Photo: Traditional Gyro Meat Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Traditional Gyro Meat Recipe. Enjoy the good taste of Lebanese food and learn how to make Traditional Gyro Meat.

PREP 15 mins
COOK 45 mins
READY IN 2 hrs

"This Greek/Lebanese style meat loaf is sliced and served with pita bread, tzatziki, and tomatoes for a delicious gyro that is the closest I've come to emulating my favorite Mediterranean restaurant. The preparation time seems long, but most of it is resting time, so you can be doing other stuff! You can substitute pork or chicken for the ground lamb and beef if you prefer." — The Dread Pirate Paramour

Ingredients

1/2 onion, cut into chunks

1 pound ground lamb

1 pound ground beef

1 tablespoon minced garlic

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon dried marjoram

1 teaspoon ground dried rosemary

1 teaspoon ground dried thyme

1 teaspoon ground black pepper

1/4 teaspoon sea salt

Directions

Place the onion in a food processor, and process until finely chopped. Scoop the onions onto the center of a towel, gather up the ends of the towel, and squeeze out the liquid from the onions. Place the onions into a mixing bowl along with the lamb and beef. Season with the garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper, and salt. Mix well with your hands until well combined. Cover, and refrigerate 1 to 2 hours to allow the flavors to blend.

Preheat oven to 325 degrees F (165 degrees C).

Place the meat mixture into the food processor, and pulse for about a minute until finely chopped and the mixture feels tacky. Pack the meat mixture into a 7x4 inch loaf pan, making sure there are no air pockets. Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside the roasting pan, and place into the preheated oven. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan.

Bake until the gyro meat is no longer pink in the center, and the internal temperature registers 165 degrees F (75 degrees C) on a meat thermometer, 45 minutes to 1 hour. Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.
 
Souce: allrecipes.com

More from the Lebanese Recipes Kitchen: 

Rice and meat phyllo (Ouzi) 
Meat pies, Damascus-style 
Fried Meat Sambousek  
Frike with Meat Balls and Vegetable Soup
Lebanese Meat Loaf (Kibbeh)
Fried Potatoes Stuffed with Meat  

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Baharat beef kebabs with chickpea tabouli recipe

Photo: Baharat beef kebabs with chickpea tabouli recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Baharat beef kebabs with chickpea tabouli recipe. Enjoy the good taste of food and learn how to make Baharat beef kebabs with chickpea tabouli.

Ingredients

2 tsp smoked paprika
2 tsp ground cumin
1 tsp freshly ground black pepper
1 tsp ground coriander
1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cardamom
1/4 tsp ground cloves
1.2kg beef scotch fillet, cut into 2cm pieces
Olive oil spray
2 cups store-bought tabouli
400gcan chickpeas, rinsed, drained
Lebanese bread, to serve
Eggplant dip, to serve

Method

Step 1 Combine the paprika, cumin, pepper, coriander, cinnamon, nutmeg, cardamom and cloves in a large bowl. Add beef and toss to coat. Thread beef on to 12 skewers. Preheat grill on medium-high. Spray skewers with oil. Cook for 3-4 minutes each side for medium or until cooked to your liking.

Step 2 Combine tabouli and chickpeas in a bowl. Divide the bread, skewers and chickpea tabouli among serving plates. Serve with eggplant dip.

Notes

Tip: Stop bamboo skewers from burning by first soaking them in cold water for 20 minutes. Skewers can be made up to 24 hours ahead and stored in the fridge, which will help the flavours develop.

taste.com.au - March 2011
Recipe by Michelle Southan, Food editor - Australian Good Taste
Photography by Brett Stevens  

More from the Lebanese Recipes Kitchen: 
 
Lamb kebab with sage 
Shish Taouk (Chicken Kebab Recipe) 
Moroccan Beef Kebab Skewers 
Beyti Kebab 
Doner kebab 
Chicken Kebab Salad

Save and share Baharat beef kebabs with chickpea tabouli recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Photo: Baharat beef kebabs with chickpea tabouli recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Baharat beef kebabs with chickpea tabouli recipe. Enjoy the good taste of food and learn how to make Baharat beef kebabs with chickpea tabouli.

Ingredients

2 tsp smoked paprika
2 tsp ground cumin
1 tsp freshly ground black pepper
1 tsp ground coriander
1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cardamom
1/4 tsp ground cloves
1.2kg beef scotch fillet, cut into 2cm pieces
Olive oil spray
2 cups store-bought tabouli
400gcan chickpeas, rinsed, drained
Lebanese bread, to serve
Eggplant dip, to serve

Method

Step 1 Combine the paprika, cumin, pepper, coriander, cinnamon, nutmeg, cardamom and cloves in a large bowl. Add beef and toss to coat. Thread beef on to 12 skewers. Preheat grill on medium-high. Spray skewers with oil. Cook for 3-4 minutes each side for medium or until cooked to your liking.

Step 2 Combine tabouli and chickpeas in a bowl. Divide the bread, skewers and chickpea tabouli among serving plates. Serve with eggplant dip.

Notes

Tip: Stop bamboo skewers from burning by first soaking them in cold water for 20 minutes. Skewers can be made up to 24 hours ahead and stored in the fridge, which will help the flavours develop.

taste.com.au - March 2011
Recipe by Michelle Southan, Food editor - Australian Good Taste
Photography by Brett Stevens  

More from the Lebanese Recipes Kitchen: 
 
Lamb kebab with sage 
Shish Taouk (Chicken Kebab Recipe) 
Moroccan Beef Kebab Skewers 
Beyti Kebab 
Doner kebab 
Chicken Kebab Salad

Save and share Baharat beef kebabs with chickpea tabouli recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

reade more... Résuméabuiyad