Khalta Rice Recipe

Photo: Khalta Rice Recipe

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

Serves: 6 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     25 minutes
Cooking time :     35 minutes

Ingredients

3 tablespoons vegetable oil

1 large onion or 200 g, cut into slices

2 cloves garlic, crushed

500 g lamb liver, cut into small cubes

2 tablespoons raisins

¼ cup roasted almonds or 50 g, peeled

1 teaspoon ground cinnamon

3 cubes MAGGI® Chicken Bouillon

2½ cups egyptian rice or 500 g, washed and drained

4½ cups water or 1125 ml

Preparation

Heat the vegetable oil in a large saucepan, add and cook onions over medium heat for 6-7 minutes or until they become brown in color. Add garlic and lamb liver. Cook with occasional stirring for another 5 minutes or until liver is cooked.

Add the raisins, peeled fried almond, cinnamon powder, MAGGI® Chicken Bouillon cubes and rice. Stir for 1 minute then add the water and bring to boil with occasional stirring then reduce the heat, cover and simmer over low heat for 20-25 minutes or until rice is cooked.

Cooking tips :     Before peeling the almonds; soak the almonds in boiled water for 2 minutes. That will make the skin peel off easier and faster.

Nutritional Information

Energy :     541.00 Kcal
Protein :     25.00 g
Carbohydrate :     76.00 g
Fats :     15.00 g 

From Nestly Family

More from the Lebanese Recipes Kitchen: 
  
Layered Pomfret & Rice ( Kuwaiti style 
Lamb Steaks with Moroccan Spiced Rice 
Lebanese rice with mince 
Lebanese Lamb Meatball and Rice Soup 
Lamb with chickpea and almond rice 
Roasted Chicken with Oriental Rice 

Save and share Khalta Rice 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: Khalta Rice Recipe

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

Serves: 6 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     25 minutes
Cooking time :     35 minutes

Ingredients

3 tablespoons vegetable oil

1 large onion or 200 g, cut into slices

2 cloves garlic, crushed

500 g lamb liver, cut into small cubes

2 tablespoons raisins

¼ cup roasted almonds or 50 g, peeled

1 teaspoon ground cinnamon

3 cubes MAGGI® Chicken Bouillon

2½ cups egyptian rice or 500 g, washed and drained

4½ cups water or 1125 ml

Preparation

Heat the vegetable oil in a large saucepan, add and cook onions over medium heat for 6-7 minutes or until they become brown in color. Add garlic and lamb liver. Cook with occasional stirring for another 5 minutes or until liver is cooked.

Add the raisins, peeled fried almond, cinnamon powder, MAGGI® Chicken Bouillon cubes and rice. Stir for 1 minute then add the water and bring to boil with occasional stirring then reduce the heat, cover and simmer over low heat for 20-25 minutes or until rice is cooked.

Cooking tips :     Before peeling the almonds; soak the almonds in boiled water for 2 minutes. That will make the skin peel off easier and faster.

Nutritional Information

Energy :     541.00 Kcal
Protein :     25.00 g
Carbohydrate :     76.00 g
Fats :     15.00 g 

From Nestly Family

More from the Lebanese Recipes Kitchen: 
  
Layered Pomfret & Rice ( Kuwaiti style 
Lamb Steaks with Moroccan Spiced Rice 
Lebanese rice with mince 
Lebanese Lamb Meatball and Rice Soup 
Lamb with chickpea and almond rice 
Roasted Chicken with Oriental Rice 

Save and share Khalta Rice 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

Falafel Recipe - Best falafel Recipe

Photo: Falafel Recipe

Authentic Lebanese recipes - Enjoy a collection of healthy and home-style Lebanese recipes like Tabbouleh, Fattoush, Hummus,Baba Ghanouj, Kibbee, Falafel, Shawarma, and Baklava. 

One of the most delicious, mouth-watering foods here in the Arab world is the small, round yummy balls called Falafel!

Falafel is served with Hummus and Fool and is also made into great sandwiches in the Arabic pita bread with a tad bit of Hummus, pickles and a simple cucumber and tomato salad, in addition to the famous Tahina Sauce!

Falafel is pure Arabic, so don’t believe it when it is said that the Arabs have taken the recipe from others.

Ingredients

1 cup dried peeled fava beans [fool], soaked overnight
¾ cup dried chickpeas [hummus], soaked overnight
1 onion, chopped finely
1/3 cup minced parsley
2 tbsps minced cilantro
1 garlic clove, minced
1 tsp baking powder
1 tsp salt
¾ tsp ground cumin
3 tbsps water
olive oil for frying
 
Preparation
 
Drain and rinse the favas and chickpeas and put them in a food processor. Add the onion, parsley, cilantro, garlic, baking powder, salt and cumin. Pulse to form a coarse paste. Add the water and process until the mixture is gritty but fine and bright green. Scrape the paste into a bowl.

Heat 2 inches of oil for frying, scoop rounded tablespoons of the falafel mixture into the hot oil and fry in small batches until browned and crisp, about 2 minutes.

Drain on paper towels set over a wire rack and serve hot.

From waleg.com

More from the Lebanese Recipes Kitchen: 

Falafel Maker
Video:Great Ways to Flavor Falafel
Egyptian Falafel
Palestinian Falafel
Falafel & halloumi burgers
Falafel tabbouleh with lemon yogurt

Save and Share Falafel 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: Falafel Recipe

Authentic Lebanese recipes - Enjoy a collection of healthy and home-style Lebanese recipes like Tabbouleh, Fattoush, Hummus,Baba Ghanouj, Kibbee, Falafel, Shawarma, and Baklava. 

One of the most delicious, mouth-watering foods here in the Arab world is the small, round yummy balls called Falafel!

Falafel is served with Hummus and Fool and is also made into great sandwiches in the Arabic pita bread with a tad bit of Hummus, pickles and a simple cucumber and tomato salad, in addition to the famous Tahina Sauce!

Falafel is pure Arabic, so don’t believe it when it is said that the Arabs have taken the recipe from others.

Ingredients

1 cup dried peeled fava beans [fool], soaked overnight
¾ cup dried chickpeas [hummus], soaked overnight
1 onion, chopped finely
1/3 cup minced parsley
2 tbsps minced cilantro
1 garlic clove, minced
1 tsp baking powder
1 tsp salt
¾ tsp ground cumin
3 tbsps water
olive oil for frying
 
Preparation
 
Drain and rinse the favas and chickpeas and put them in a food processor. Add the onion, parsley, cilantro, garlic, baking powder, salt and cumin. Pulse to form a coarse paste. Add the water and process until the mixture is gritty but fine and bright green. Scrape the paste into a bowl.

Heat 2 inches of oil for frying, scoop rounded tablespoons of the falafel mixture into the hot oil and fry in small batches until browned and crisp, about 2 minutes.

Drain on paper towels set over a wire rack and serve hot.

From waleg.com

More from the Lebanese Recipes Kitchen: 

Falafel Maker
Video:Great Ways to Flavor Falafel
Egyptian Falafel
Palestinian Falafel
Falafel & halloumi burgers
Falafel tabbouleh with lemon yogurt

Save and Share Falafel 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

Malooba Recipe - How to make Malooba

Photo: Malooba Recipe

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

This authentic traditional Arabic recipe consists of chicken and cauliflower. Serve with plain yogurt and a salad to mix with the rice dish. This is very easy, it just has a lot of work. 
 
PREP 1 hr
COOK 2 hrs
READY IN 3 hrs

Ingredients

1 (4 pound) whole chicken, cut into pieces

6 cups water

1 medium onion, quartered

2 tablespoons ground allspice

1/2 teaspoon ground cardamom

3 whole cardamom seeds

4 whole cloves

3 bay leaves

2 1/2 cups uncooked basmati rice, rinsed and drained

2 tablespoons ground allspice

3 tablespoons vegetable oil

1 large potato, sliced into rounds

1 large head cauliflower, separated into florets

2 medium tomatoes, diced

Directions

Place chicken in a large pot with 6 cups water, onion, 2 tablespoons allspice, ground cardamom, cardamom seeds, whole cloves and bay leaves. Bring to a boil, and cook until chicken is tender, about 40 minutes. Remove chicken, strain and reserve broth.

Soak the rice in water while waiting for the chicken to cook. When the chicken is almost done, drain the water off, and stir in 1 1/2 tablespoons of allspice.

Heat the oil in a skillet over medium-high heat. Fry the potatoes and cauliflower in the hot oil until browned. They do not need to fully cook.

In a separate pot, layer fried potatoes on the bottom. This is done so that the rice will not stick to the bottom of the pan. Add the cauliflower and tomatoes, and sprinkle a handful of rice over the vegetables. Remove the bones from the chicken and place the chicken in the pot. Cover with the rest of the rice. Pour in the reserved broth until it reaches a level about 1/2 inch above the level of the rice. Cover the pot, and cook over medium-low heat for 1 hour, until rice is tender.

When the liquid has absorbed, have a large round tray ready. Uncover the pot, and place the tray over the top. Invert so that the pan is upside down on top of the tray. Let stand for 5 minutes like this, then slowly remove the pot to let the food fall onto the tray.

Footnotes

You may substitute 1 large eggplant for cauliflower or use both. Slice eggplant in rounds on the larger pieces cut in half. If using eggplant with the cauliflower, add it to the pot along with the cauliflower.
 
Source allrecipes.com

More from the Lebanese Recipes Kitchen: 

Chicken Maqlooba 
Arabian Biryani 
Iraqi Biryani 
Vegetable Biryani 
Kuwaiti Chicken Biryani 
Kabsa Recipe  

Save and Share Malooba 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: Malooba Recipe

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

This authentic traditional Arabic recipe consists of chicken and cauliflower. Serve with plain yogurt and a salad to mix with the rice dish. This is very easy, it just has a lot of work. 
 
PREP 1 hr
COOK 2 hrs
READY IN 3 hrs

Ingredients

1 (4 pound) whole chicken, cut into pieces

6 cups water

1 medium onion, quartered

2 tablespoons ground allspice

1/2 teaspoon ground cardamom

3 whole cardamom seeds

4 whole cloves

3 bay leaves

2 1/2 cups uncooked basmati rice, rinsed and drained

2 tablespoons ground allspice

3 tablespoons vegetable oil

1 large potato, sliced into rounds

1 large head cauliflower, separated into florets

2 medium tomatoes, diced

Directions

Place chicken in a large pot with 6 cups water, onion, 2 tablespoons allspice, ground cardamom, cardamom seeds, whole cloves and bay leaves. Bring to a boil, and cook until chicken is tender, about 40 minutes. Remove chicken, strain and reserve broth.

Soak the rice in water while waiting for the chicken to cook. When the chicken is almost done, drain the water off, and stir in 1 1/2 tablespoons of allspice.

Heat the oil in a skillet over medium-high heat. Fry the potatoes and cauliflower in the hot oil until browned. They do not need to fully cook.

In a separate pot, layer fried potatoes on the bottom. This is done so that the rice will not stick to the bottom of the pan. Add the cauliflower and tomatoes, and sprinkle a handful of rice over the vegetables. Remove the bones from the chicken and place the chicken in the pot. Cover with the rest of the rice. Pour in the reserved broth until it reaches a level about 1/2 inch above the level of the rice. Cover the pot, and cook over medium-low heat for 1 hour, until rice is tender.

When the liquid has absorbed, have a large round tray ready. Uncover the pot, and place the tray over the top. Invert so that the pan is upside down on top of the tray. Let stand for 5 minutes like this, then slowly remove the pot to let the food fall onto the tray.

Footnotes

You may substitute 1 large eggplant for cauliflower or use both. Slice eggplant in rounds on the larger pieces cut in half. If using eggplant with the cauliflower, add it to the pot along with the cauliflower.
 
Source allrecipes.com

More from the Lebanese Recipes Kitchen: 

Chicken Maqlooba 
Arabian Biryani 
Iraqi Biryani 
Vegetable Biryani 
Kuwaiti Chicken Biryani 
Kabsa Recipe  

Save and Share Malooba 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