Aromatic lamb with dates recipe

Photo: Aromatic lamb with dates recipe

Prep: 5 mins Cook: 15 mins
Skill level: Easy
Serves: 4

A warming one-pot with a Moroccan feel, perfect served with couscous

Ingredients

1 tbsp olive oil
1 onion, finely chopped
500g diced boneless lean lamb, preferably from the leg
300g sweet potatoes, cut into small chunks
2 tsp ground coriander
2 tsp ground cinnamon
1 tbsp tomato purée
50g pitted dates
2 tbsp coriander, roughly chopped

Method

Heat the oil in a large pan, add the onion and lamb, then quickly fry until the lamb is lightly browned.

Add the sweet potatoes and spices, then mix well. Pour in 425ml boiling water and the tomato purée, then bring to the boil.

Cover and simmer for 15 mins until sweet potatoes and lamb are tender, adding the dates for the final 10 mins. Sprinkle with coriander and serve with couscous.

Recipe from Good Food magazine, January 2008
  
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Photo: Aromatic lamb with dates recipe

Prep: 5 mins Cook: 15 mins
Skill level: Easy
Serves: 4

A warming one-pot with a Moroccan feel, perfect served with couscous

Ingredients

1 tbsp olive oil
1 onion, finely chopped
500g diced boneless lean lamb, preferably from the leg
300g sweet potatoes, cut into small chunks
2 tsp ground coriander
2 tsp ground cinnamon
1 tbsp tomato purée
50g pitted dates
2 tbsp coriander, roughly chopped

Method

Heat the oil in a large pan, add the onion and lamb, then quickly fry until the lamb is lightly browned.

Add the sweet potatoes and spices, then mix well. Pour in 425ml boiling water and the tomato purée, then bring to the boil.

Cover and simmer for 15 mins until sweet potatoes and lamb are tender, adding the dates for the final 10 mins. Sprinkle with coriander and serve with couscous.

Recipe from Good Food magazine, January 2008
  
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Lahm bi 3ajeen recipe

Photo: Lahm bi 3ajeen recipe

Ingredients:

500g dough (or frozen shortcrust)
600g ground mutton
2 onions
1 teaspoon salt
1 pinch of pepper
1 tablespoon butter
10 tablespoons laban or yogurt
50g pine kernels (if available)

Preparation:

Mix together the mutton and finely chopped onions, with salt, pepper, melted butter, yogurt and pine kernels. Separate the dough in pices the size of an egg and spread it to a thickness of about 5 mm. Spread one tablespoon or more of the meat mixture on each piece of dough. Bake in a hot oven for15 mn.

Adopted from Beirut Restaurants

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Photo: Lahm bi 3ajeen recipe

Ingredients:

500g dough (or frozen shortcrust)
600g ground mutton
2 onions
1 teaspoon salt
1 pinch of pepper
1 tablespoon butter
10 tablespoons laban or yogurt
50g pine kernels (if available)

Preparation:

Mix together the mutton and finely chopped onions, with salt, pepper, melted butter, yogurt and pine kernels. Separate the dough in pices the size of an egg and spread it to a thickness of about 5 mm. Spread one tablespoon or more of the meat mixture on each piece of dough. Bake in a hot oven for15 mn.

Adopted from Beirut Restaurants

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Lamb kibbeh recipe

Photo: Lamb kibbeh recipe

Main Ingredients - Lamb
Cuisine - Lebanese
Course - Dinner, Side Dish
Occasion - Cocktail Party, Family meals

Ingredients

235 g (8½ oz/1⅓ cups) burghul (bulgur)
500 g (1 lb 2 oz) minced (ground) lean lamb
2 brown onions, finely chopped
2 teaspoons ground allspice
1 tablespoon pine nuts, to top
80 ml (2½ fl oz/⅓ cup) melted clarified butter or ghee

Filling

1 tablespoon clarified butter or ghee
1 small brown onion, finely chopped
1 teaspoon ground allspice
1 teaspoon ground nutmeg
250 g (9 oz) minced (ground) lamb
80 g (2¾ oz/½ cup) pine nuts

Method

1. Preheat the oven to 180°C (350°F/Gas 4). Cover the burghul with water in a bowl, and stand for 15 minutes. Drain, then squeeze out as much liquid as possible. Combine the burghul with the lamb, onion, allspice and 1 teaspoon each salt and freshly ground black pepper in a bowl. Knead the lamb mixture with 100 ml (3½ fl oz) iced water to make a fine paste.

2. To make the filling, heat the clarified butter in a frying pan over medium heat. Add the onion, allspice, nutmeg and ½ teaspoon each salt and freshly ground black pepper, and cook, stirring, for about 3 minutes, or until the onion is soft. Add the lamb and cook, stirring, for about 5 minutes, or until the mixture has changed colour. Stir in the pine nuts. Cool the mixture slightly before using.

3. Lightly grease a 30 cm (12 inch) oval baking dish with a 2 litre (70 fl oz/8 cup) capacity. Press half the lamb and burghul mixture over the base of the prepared dish, top with the filling, and press the remaining lamb and burghul mixture over the top. Using a sharp knife, cut 4 cm (1½ inch) diamonds through the kibbeh. Press a pine nut in the centre of each diamond.

4. Drizzle the kibbeh with melted clarified butter, and bake for about 1½ hours, or until cooked through. Cover with foil if over-browning. Serve cut into diamonds, with salad, hummus and pitta bread.

Adopted from Good Food

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Photo: Lamb kibbeh recipe

Main Ingredients - Lamb
Cuisine - Lebanese
Course - Dinner, Side Dish
Occasion - Cocktail Party, Family meals

Ingredients

235 g (8½ oz/1⅓ cups) burghul (bulgur)
500 g (1 lb 2 oz) minced (ground) lean lamb
2 brown onions, finely chopped
2 teaspoons ground allspice
1 tablespoon pine nuts, to top
80 ml (2½ fl oz/⅓ cup) melted clarified butter or ghee

Filling

1 tablespoon clarified butter or ghee
1 small brown onion, finely chopped
1 teaspoon ground allspice
1 teaspoon ground nutmeg
250 g (9 oz) minced (ground) lamb
80 g (2¾ oz/½ cup) pine nuts

Method

1. Preheat the oven to 180°C (350°F/Gas 4). Cover the burghul with water in a bowl, and stand for 15 minutes. Drain, then squeeze out as much liquid as possible. Combine the burghul with the lamb, onion, allspice and 1 teaspoon each salt and freshly ground black pepper in a bowl. Knead the lamb mixture with 100 ml (3½ fl oz) iced water to make a fine paste.

2. To make the filling, heat the clarified butter in a frying pan over medium heat. Add the onion, allspice, nutmeg and ½ teaspoon each salt and freshly ground black pepper, and cook, stirring, for about 3 minutes, or until the onion is soft. Add the lamb and cook, stirring, for about 5 minutes, or until the mixture has changed colour. Stir in the pine nuts. Cool the mixture slightly before using.

3. Lightly grease a 30 cm (12 inch) oval baking dish with a 2 litre (70 fl oz/8 cup) capacity. Press half the lamb and burghul mixture over the base of the prepared dish, top with the filling, and press the remaining lamb and burghul mixture over the top. Using a sharp knife, cut 4 cm (1½ inch) diamonds through the kibbeh. Press a pine nut in the centre of each diamond.

4. Drizzle the kibbeh with melted clarified butter, and bake for about 1½ hours, or until cooked through. Cover with foil if over-browning. Serve cut into diamonds, with salad, hummus and pitta bread.

Adopted from Good Food

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Lamb Recipe - How to Make Kofta Kebabs

In this video, you'll see how to make grilled kebabs with ground lamb or beef. You'll season the ground meat with garlic and fragrant spices and grill it on skewers. Serve with flat bread and yogurt sauce. 

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In this video, you'll see how to make grilled kebabs with ground lamb or beef. You'll season the ground meat with garlic and fragrant spices and grill it on skewers. Serve with flat bread and yogurt sauce. 

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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 
 
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Turkish lamb, feta & spinach melts recipe

Photo: Turkish lamb, feta & spinach melts recipe

Toasted then cut into V-shaped pieces, these easy tangy melts are sure to triple your total when it comes to compliments.

To Prep 0:10
To Cook 0:45
INGREDIENTS 11
DIFFICULTY EASY
SERVINGS 6

Ingredients

2 tbs olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 tsp cumin seeds
400g lamb mince
185ml (3/4 cup) water
2 tbs tomato paste
1 tbs currants
3 pieces Lebanese bread
100g Greek-style feta
60g baby spinach leaves

Method

Step 1
Heat the oil in a medium saucepan over low heat. Add the onion and cook, stirring occasionally, for 7 minutes or until golden. Add the garlic and cumin and cook, stirring, for 2 minutes or until aromatic.

Step 2
Increase heat to medium-high. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 4 minutes or until mince changes colour. Stir in the water and tomato paste. Reduce heat to medium. Simmer for 20 minutes or until most of the liquid has evaporated. Stir in the currants. Season with salt and pepper. Set aside to cool slightly.

Step 3
Preheat a sandwich press. Place the bread on a clean work surface. Divide the mince mixture among the bread and spread over one-half of each piece of bread. Crumble the feta over the mince mixture and top with the spinach. Fold in half to enclose.

Step 4
Add 1 sandwich to the sandwich press. Cook for 2-3 minutes or until toasted and heated through. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining sandwiches. Cut into wedges to serve.

Notes

Time plan tip: Prepare this recipe to the end of step 2 up to 1 day ahead. Store the mince mixture in an airtight container in the fridge. Continue from step 3, 15 minutes before serving.

Australian Good Taste - April 2008 , Page 63
Recipe by Cynthia Black

Photo: Turkish lamb, feta & spinach melts
Photography by Mark O'Meara 

More from the Lebanese Recipes Kitchen:

Lamb and pistachio pizzas with pomegranate molasses
Spicy lamb flatbread pizzas
Middle Eastern-style pizza 
Lahm bi ajine: Minced lamb pizza 
Turkish Pizza      
Manoushe zaatar  

Save and share Turkish lamb, feta & spinach melts recipe

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Photo: Turkish lamb, feta & spinach melts recipe

Toasted then cut into V-shaped pieces, these easy tangy melts are sure to triple your total when it comes to compliments.

To Prep 0:10
To Cook 0:45
INGREDIENTS 11
DIFFICULTY EASY
SERVINGS 6

Ingredients

2 tbs olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 tsp cumin seeds
400g lamb mince
185ml (3/4 cup) water
2 tbs tomato paste
1 tbs currants
3 pieces Lebanese bread
100g Greek-style feta
60g baby spinach leaves

Method

Step 1
Heat the oil in a medium saucepan over low heat. Add the onion and cook, stirring occasionally, for 7 minutes or until golden. Add the garlic and cumin and cook, stirring, for 2 minutes or until aromatic.

Step 2
Increase heat to medium-high. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 4 minutes or until mince changes colour. Stir in the water and tomato paste. Reduce heat to medium. Simmer for 20 minutes or until most of the liquid has evaporated. Stir in the currants. Season with salt and pepper. Set aside to cool slightly.

Step 3
Preheat a sandwich press. Place the bread on a clean work surface. Divide the mince mixture among the bread and spread over one-half of each piece of bread. Crumble the feta over the mince mixture and top with the spinach. Fold in half to enclose.

Step 4
Add 1 sandwich to the sandwich press. Cook for 2-3 minutes or until toasted and heated through. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining sandwiches. Cut into wedges to serve.

Notes

Time plan tip: Prepare this recipe to the end of step 2 up to 1 day ahead. Store the mince mixture in an airtight container in the fridge. Continue from step 3, 15 minutes before serving.

Australian Good Taste - April 2008 , Page 63
Recipe by Cynthia Black

Photo: Turkish lamb, feta & spinach melts
Photography by Mark O'Meara 

More from the Lebanese Recipes Kitchen:

Lamb and pistachio pizzas with pomegranate molasses
Spicy lamb flatbread pizzas
Middle Eastern-style pizza 
Lahm bi ajine: Minced lamb pizza 
Turkish Pizza      
Manoushe zaatar  

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Lamb Shanks with Pumpkin and Dates Recipe

Photo: Lamb Shanks with Pumpkin and Dates Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb Shanks with Pumpkin and Dates Recipe. Enjoy the Lebanese Cuisine and learn how to make Lamb Shanks with Pumpkin and Dates. 

Ingredients

4 lamb shank
1 tablespoon ground mix spices
salt and pepper
2 tablespoon oil
1 cup onion (shallots), peeled
1 onion, chopped
1 teaspoon garlic, chopped
1/2 cup orange juice
2 tablespoon date molasses (debbs)
4 cups water
2 cups tomato, chopped
4 cups pumpkin, cubed
1 cup soft date, halved
1 tablespoon parsley, chopped (garnish)

Method

- Rub meat with spices, season with salt and pepper.
- Heat oil in a saucepan over medium high heat, add shallots and stir for few minutes.
- Remove shallots from oil, set aside.
- Add meat to the same pan and sear until browned.
- Stir in chopped onion and garlic for two minutes.
- Add juice, molasses, water and tomato, let boil.
- Reduce heat, cover and simmer for about 30 minutes or until meat is almost done.
- Add dates, pumpkin and shallots, bring to boil, reduce heat, cover and simmer for about 15-20 minutes or until vegetables are done.
- Garnish with parsley when serving next to boiled rice or pasta.  

Source: Chef Osama 
 
More from the Lebanese Recipes Kitchen:

Beryani with lamb
Bokhari Rice
Vegetarian Stuffed Grape Leaves
Stuffed Grape Leaves (Warak-Inab)  
Waraa' 3inab (stuffed vine leaves)
Yalanji Recipe

Save and share Lamb Shanks with Pumpkin and Dates Recipe

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Photo: Lamb Shanks with Pumpkin and Dates Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb Shanks with Pumpkin and Dates Recipe. Enjoy the Lebanese Cuisine and learn how to make Lamb Shanks with Pumpkin and Dates. 

Ingredients

4 lamb shank
1 tablespoon ground mix spices
salt and pepper
2 tablespoon oil
1 cup onion (shallots), peeled
1 onion, chopped
1 teaspoon garlic, chopped
1/2 cup orange juice
2 tablespoon date molasses (debbs)
4 cups water
2 cups tomato, chopped
4 cups pumpkin, cubed
1 cup soft date, halved
1 tablespoon parsley, chopped (garnish)

Method

- Rub meat with spices, season with salt and pepper.
- Heat oil in a saucepan over medium high heat, add shallots and stir for few minutes.
- Remove shallots from oil, set aside.
- Add meat to the same pan and sear until browned.
- Stir in chopped onion and garlic for two minutes.
- Add juice, molasses, water and tomato, let boil.
- Reduce heat, cover and simmer for about 30 minutes or until meat is almost done.
- Add dates, pumpkin and shallots, bring to boil, reduce heat, cover and simmer for about 15-20 minutes or until vegetables are done.
- Garnish with parsley when serving next to boiled rice or pasta.  

Source: Chef Osama 
 
More from the Lebanese Recipes Kitchen:

Beryani with lamb
Bokhari Rice
Vegetarian Stuffed Grape Leaves
Stuffed Grape Leaves (Warak-Inab)  
Waraa' 3inab (stuffed vine leaves)
Yalanji Recipe

Save and share Lamb Shanks with Pumpkin and Dates Recipe

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Beryani with lamb recipe

Photo: Beryani with lamb recipe

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

Ingredients

1       Tbsp. spice mixture*

1        kg lamb, cut into cubes

4        large onions

4        cloves garlic

1        piece of fresh ginger about the size of a hazelnut

1 1/2 cups meat stock

1/4    cup olive oil

2       Tbsp. fresh mint, chopped

1       tsp. ground green chili pepper

2       Tbsp. fresh cilantro, chopped

1/2   tsp. saffron

1/4   cup hot milk

2      cups Basmati rice, cooked

1/2   cup plain yogurt

         Salt

Method

• In a large bowl, combine the ground spice mixture and salt. Add the meat and rub well with the spice mixture.
• Slice three of the onions and cut the fourth into quarters.
• In a food processer, grind the quartered onion, garlic, and ginger, adding half of the meat stock to make a thick liquid.
• Add the mixture to the meat, cover, and marinate in the refrigerator for 2 hours.
• In a large pot, heat the oil over medium-high heat. Cook the sliced onions for 5 minutes, stirring occasionally until golden brown and caramelized. Transfer to a paper towel to drain.
• Add the marinated meat to the same pot. Cook, stirring, until golden brown. Add half of the caramelized onions to the meat, reserving the other half for garnish. Mix well, add the rest of the meat stock, and bring to a boil.
• Reduce the heat, cover, and simmer for 45 minutes or until the meat is well done. Add more meat stock or water if necessary during cooking.
• Add the mint, green chili pepper, and fresh cilantro to the meat mixture while stirring.
• Soak saffron in the hot milk.
• Divide the cooked rice in half, placing each half in a separate bowl.
• Whisk the plain yogurt to loosen. Add one half of the rice to the yogurt. Mix saffron into the other half of the rice.
• Mix some of the rice and yogurt mixture into the meat mixture. Using the rice with saffron, make a layer on top of the rice and yogurt mixture. Make a layer of rice and yogurt mixture on top of this. Repeat this process of alternate layering, using all the remaining rice. Cover securely.
• Cook the mixture on low heat for 20 minutes or until done.
• Flip the pot in a serving plate and garnish with the caramelized onions.

Chef's notes:

• Spice mixture* consists of equal parts cloves, cinnamon, cardamom, hot pepper, white pepper, and turmeric. 
• This dish can be made with a dough cover. Combine 1 1/3 cups all-purpose flour and a pinch of salt. Gradually add 1/2 cup of water. Knead until the dough is smooth and elastic. Roll out. Place on top of the final rice layer, sealing the edges against the pot. 
• Biryani can be baked in the oven, about 350˚F (180˚C), for 20 minutes or until done. 

Source: Chef Osama 

More from the Lebanese Recipes Kitchen:

Bokhari Rice
Vegetarian Stuffed Grape Leaves
Stuffed Grape Leaves (Warak-Inab) 
Waraa' 3inab (stuffed vine leaves)
Yalanji Recipe
Malfouf Stuffed Cabbage
 
Save and share Beryani with lamb recipe

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Photo: Beryani with lamb recipe

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

Ingredients

1       Tbsp. spice mixture*

1        kg lamb, cut into cubes

4        large onions

4        cloves garlic

1        piece of fresh ginger about the size of a hazelnut

1 1/2 cups meat stock

1/4    cup olive oil

2       Tbsp. fresh mint, chopped

1       tsp. ground green chili pepper

2       Tbsp. fresh cilantro, chopped

1/2   tsp. saffron

1/4   cup hot milk

2      cups Basmati rice, cooked

1/2   cup plain yogurt

         Salt

Method

• In a large bowl, combine the ground spice mixture and salt. Add the meat and rub well with the spice mixture.
• Slice three of the onions and cut the fourth into quarters.
• In a food processer, grind the quartered onion, garlic, and ginger, adding half of the meat stock to make a thick liquid.
• Add the mixture to the meat, cover, and marinate in the refrigerator for 2 hours.
• In a large pot, heat the oil over medium-high heat. Cook the sliced onions for 5 minutes, stirring occasionally until golden brown and caramelized. Transfer to a paper towel to drain.
• Add the marinated meat to the same pot. Cook, stirring, until golden brown. Add half of the caramelized onions to the meat, reserving the other half for garnish. Mix well, add the rest of the meat stock, and bring to a boil.
• Reduce the heat, cover, and simmer for 45 minutes or until the meat is well done. Add more meat stock or water if necessary during cooking.
• Add the mint, green chili pepper, and fresh cilantro to the meat mixture while stirring.
• Soak saffron in the hot milk.
• Divide the cooked rice in half, placing each half in a separate bowl.
• Whisk the plain yogurt to loosen. Add one half of the rice to the yogurt. Mix saffron into the other half of the rice.
• Mix some of the rice and yogurt mixture into the meat mixture. Using the rice with saffron, make a layer on top of the rice and yogurt mixture. Make a layer of rice and yogurt mixture on top of this. Repeat this process of alternate layering, using all the remaining rice. Cover securely.
• Cook the mixture on low heat for 20 minutes or until done.
• Flip the pot in a serving plate and garnish with the caramelized onions.

Chef's notes:

• Spice mixture* consists of equal parts cloves, cinnamon, cardamom, hot pepper, white pepper, and turmeric. 
• This dish can be made with a dough cover. Combine 1 1/3 cups all-purpose flour and a pinch of salt. Gradually add 1/2 cup of water. Knead until the dough is smooth and elastic. Roll out. Place on top of the final rice layer, sealing the edges against the pot. 
• Biryani can be baked in the oven, about 350˚F (180˚C), for 20 minutes or until done. 

Source: Chef Osama 

More from the Lebanese Recipes Kitchen:

Bokhari Rice
Vegetarian Stuffed Grape Leaves
Stuffed Grape Leaves (Warak-Inab) 
Waraa' 3inab (stuffed vine leaves)
Yalanji Recipe
Malfouf Stuffed Cabbage
 
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Mushroom, lentil and lamb soup recipe

Photo: Mushroom, lentil and lamb soup recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Mushroom, lentil and lamb soup recipe. Enjoy the Middle Eastern Cuisine and learn how to make Mushroom, lentil and lamb soup.

When served with some fresh crusty bread, this hearty soup can stand as a meal on its own.

To Prep 0:05
To Cook 0:15
INGREDIENTS 11
DIFFICULTY EASY
SERVINGS 4

Ingredients

1 tablespoon olive oil
20g butter
1 brown onion, finely chopped
2 sticks celery, thinly sliced
200g button mushrooms, sliced
1/4 cup plain flour
4 cups chicken stock
400g can brown lentils, drained, rinsed
3 cups cooked lamb shank meat (see related recipe)
1/3 cup flat-leaf parsley leaves, roughly chopped
herbed garlic bread and Greek-style yoghurt (optional), to serve

Method

Step 1
Heat oil and butter in a large saucepan over medium-high heat. Add onion, celery and mushrooms. Cook, stirring occasionally, for 4 to 5 minutes or until vegetables are soft. Sprinkle over flour. Cook for 1 minute.

Step 2
Remove from heat. Slowly add stock and 2 cups cold water, stirring constantly. Return to heat and bring to the boil. Reduce heat to medium. Add lentils and lamb shank meat. Cook, uncovered, for 5 minutes or until heated through.

Step 3
Season with salt and pepper. Ladle into bowls. Sprinkle with parsley. Serve with herbed bread and a dollop of yoghurt.

Super Food Ideas - June 2006 , Page 71
Recipe by Dixie Elliott
Photography by Mark O'Meara  

More from the Lebanese Recipes Kitchen:

Hearty chicken and vegetable soup
Spicy lentil soup
Frike with Meat Balls and Vegetable Soup 
Moroccan Chicken and Butternut Squash Soup  
Moroccan Chickpea Stew    
Moroccan Chicken Thighs  

Save and share Mushroom, lentil and lamb soup recipe 

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Photo: Mushroom, lentil and lamb soup recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Mushroom, lentil and lamb soup recipe. Enjoy the Middle Eastern Cuisine and learn how to make Mushroom, lentil and lamb soup.

When served with some fresh crusty bread, this hearty soup can stand as a meal on its own.

To Prep 0:05
To Cook 0:15
INGREDIENTS 11
DIFFICULTY EASY
SERVINGS 4

Ingredients

1 tablespoon olive oil
20g butter
1 brown onion, finely chopped
2 sticks celery, thinly sliced
200g button mushrooms, sliced
1/4 cup plain flour
4 cups chicken stock
400g can brown lentils, drained, rinsed
3 cups cooked lamb shank meat (see related recipe)
1/3 cup flat-leaf parsley leaves, roughly chopped
herbed garlic bread and Greek-style yoghurt (optional), to serve

Method

Step 1
Heat oil and butter in a large saucepan over medium-high heat. Add onion, celery and mushrooms. Cook, stirring occasionally, for 4 to 5 minutes or until vegetables are soft. Sprinkle over flour. Cook for 1 minute.

Step 2
Remove from heat. Slowly add stock and 2 cups cold water, stirring constantly. Return to heat and bring to the boil. Reduce heat to medium. Add lentils and lamb shank meat. Cook, uncovered, for 5 minutes or until heated through.

Step 3
Season with salt and pepper. Ladle into bowls. Sprinkle with parsley. Serve with herbed bread and a dollop of yoghurt.

Super Food Ideas - June 2006 , Page 71
Recipe by Dixie Elliott
Photography by Mark O'Meara  

More from the Lebanese Recipes Kitchen:

Hearty chicken and vegetable soup
Spicy lentil soup
Frike with Meat Balls and Vegetable Soup 
Moroccan Chicken and Butternut Squash Soup  
Moroccan Chickpea Stew    
Moroccan Chicken Thighs  

Save and share Mushroom, lentil and lamb soup recipe 

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Lamb shanks with Middle Eastern flavours recipe

Photo: Lamb shanks with Middle Eastern flavours recipe

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

Good things come to those who wait, so wind things down this winter with this rich, rewarding slow-cooked lamb.

To Prep 0:20
To Cook 2:30
INGREDIENTS 19
SERVINGS 6

Ingredients

1 tbs olive oil
6 lamb shanks (see note)
12 eschalots (see note)
8 cloves garlic, crushed
1 tsp ground cumin
1 cinnamon quill
4 star anise
1 orange, zest peeled into strips
2 tbs tomato paste
3 tbs pomegranate molasses (see note)
1L chicken stock
6 dried figs, halved
200g moghrabieh (see note) (pearl couscous)
30g natural almonds, roasted

Orange salad

2 oranges
1 lemon
1/2 red onion
50g pitted kalamata olives, halved
2 tbs coriander leaves

Method

Step 1
Preheat oven to 160C. Heat oil in a casserole over medium heat, then brown shanks, in 2 batches, for 5 minutes or until browned all over. Set aside.
 
Step 2
Add eschalots, garlic, spices and orange zest, and stir for 5 minutes or until eschalots are lightly browned. Add tomato paste, pomegranate molasses, stock and figs. Return lamb to casserole, bring to the boil, then cover with a lid and transfer to oven. Cook for 2 hours or until meat pulls away from bone easily; the time will depend on the size of the shanks.
 
Step 3
Half an hour before lamb is cooked, cook moghrabieh in a saucepan of boiling salted water for 15 minutes or until almost tender. Drain and keep warm.

Step 4
Meanwhile, for orange salad, segment oranges and lemon (see note). Cut segments in half, place in a bowl, then squeeze over juice from membranes. Rinse onion under running water and squeeze dry. Add to bowl with olives and coriander, and toss to combine.

Step 5
Skim off excess fat from shank cooking liquid, scatter with almonds, then serve shanks and liquid with moghrabieh and orange salad.

Notes

Ask your butcher for the hind shanks of the lamb, as these are meatier.

To peel the eschalots easily, place them in a bowl, cover with boiling water and stand for a few minutes. Drain and then peel.

Pomegranate molasses is available from delis.

Large pearl couscous, known as moghrabieh, is from selected delis. 

To segment citrus, using a sharp knife, remove the pith from the citrus, then cut between the membrane and the flesh to release the segments.

MasterChef - July 2012 , Page 120
Recipe by Sophia Young & Jessica Brook

More from the Lebanese Recipes Kitchen:

Diced lamb tajine
Okra & Chickpea Tagine
Okra Stew (YAKHNIT BAAMIEH) 
Cold Okra Salad    
Bemieh bi Zayt (Okra in Oil)   
Okra with Tomato   

Save and share Lamb shanks with Middle Eastern flavours recipe

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Photo: Lamb shanks with Middle Eastern flavours recipe

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

Good things come to those who wait, so wind things down this winter with this rich, rewarding slow-cooked lamb.

To Prep 0:20
To Cook 2:30
INGREDIENTS 19
SERVINGS 6

Ingredients

1 tbs olive oil
6 lamb shanks (see note)
12 eschalots (see note)
8 cloves garlic, crushed
1 tsp ground cumin
1 cinnamon quill
4 star anise
1 orange, zest peeled into strips
2 tbs tomato paste
3 tbs pomegranate molasses (see note)
1L chicken stock
6 dried figs, halved
200g moghrabieh (see note) (pearl couscous)
30g natural almonds, roasted

Orange salad

2 oranges
1 lemon
1/2 red onion
50g pitted kalamata olives, halved
2 tbs coriander leaves

Method

Step 1
Preheat oven to 160C. Heat oil in a casserole over medium heat, then brown shanks, in 2 batches, for 5 minutes or until browned all over. Set aside.
 
Step 2
Add eschalots, garlic, spices and orange zest, and stir for 5 minutes or until eschalots are lightly browned. Add tomato paste, pomegranate molasses, stock and figs. Return lamb to casserole, bring to the boil, then cover with a lid and transfer to oven. Cook for 2 hours or until meat pulls away from bone easily; the time will depend on the size of the shanks.
 
Step 3
Half an hour before lamb is cooked, cook moghrabieh in a saucepan of boiling salted water for 15 minutes or until almost tender. Drain and keep warm.

Step 4
Meanwhile, for orange salad, segment oranges and lemon (see note). Cut segments in half, place in a bowl, then squeeze over juice from membranes. Rinse onion under running water and squeeze dry. Add to bowl with olives and coriander, and toss to combine.

Step 5
Skim off excess fat from shank cooking liquid, scatter with almonds, then serve shanks and liquid with moghrabieh and orange salad.

Notes

Ask your butcher for the hind shanks of the lamb, as these are meatier.

To peel the eschalots easily, place them in a bowl, cover with boiling water and stand for a few minutes. Drain and then peel.

Pomegranate molasses is available from delis.

Large pearl couscous, known as moghrabieh, is from selected delis. 

To segment citrus, using a sharp knife, remove the pith from the citrus, then cut between the membrane and the flesh to release the segments.

MasterChef - July 2012 , Page 120
Recipe by Sophia Young & Jessica Brook

More from the Lebanese Recipes Kitchen:

Diced lamb tajine
Okra & Chickpea Tagine
Okra Stew (YAKHNIT BAAMIEH) 
Cold Okra Salad    
Bemieh bi Zayt (Okra in Oil)   
Okra with Tomato   

Save and share Lamb shanks with Middle Eastern flavours recipe

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Diced lamb tajine recipe

Photo: Diced Lamb Tajine

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

Ingredients:

1/4 cup olive oil
1kg diced lamb meat
2 teaspoons paprika
3/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground cardamom
1 teaspoon salt
1/2 teaspoon ground ginger
1 pinch saffron
3/4 teaspoon garlic powder
3/4 teaspoon ground coriander
2 medium brown onions, diced
4 medium carrots, peeled, cut into batons
3 cloves garlic, crushed
1 tablespoon grated fresh ginger
2 teaspoons grated lemon rind
500ml chicken stock
1 tablespoon sun-dried tomato paste
1 tablespoon honey
1 tablespoon cornflour
1 tablespoon water

Method:

Place lamb in a large bowl, toss with 2 tablespoons of the olive oil. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and shake to coat well. Refrigerate at least 8 hours, preferably overnight.
 
Heat remaining oil in a large saucepan over medium-high heat. Cook lamb, in batches, until well browned. Remove from pan. Add onions and carrots and cook for 5 minutes. Stir in the garlic and ginger and cook until fragrant.
 
Return the lamb to the pan with the lemon zest, chicken stock, tomato paste and honey. Bring to the boil and then reduce heat to low. Cover and simmer for 1½ to 2 hours, stirring occasionally, until the meat is tender.
 
If the consistency of the tagine is too thin, you may thicken it with a mixture of cornflour and water during the last 5 minutes.

Source: Middle East Kitchen
 
More from the Lebanese Recipes Kitchen:

Okra & Chickpea Tagine
Okra Stew (YAKHNIT BAAMIEH)
Cold Okra Salad  
Bemieh bi Zayt (Okra in Oil)  
Okra with Tomato  
Lamb with chickpea and almond rice 

Save and share Diced lamb tajine recipe

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Photo: Diced Lamb Tajine

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

Ingredients:

1/4 cup olive oil
1kg diced lamb meat
2 teaspoons paprika
3/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground cardamom
1 teaspoon salt
1/2 teaspoon ground ginger
1 pinch saffron
3/4 teaspoon garlic powder
3/4 teaspoon ground coriander
2 medium brown onions, diced
4 medium carrots, peeled, cut into batons
3 cloves garlic, crushed
1 tablespoon grated fresh ginger
2 teaspoons grated lemon rind
500ml chicken stock
1 tablespoon sun-dried tomato paste
1 tablespoon honey
1 tablespoon cornflour
1 tablespoon water

Method:

Place lamb in a large bowl, toss with 2 tablespoons of the olive oil. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and shake to coat well. Refrigerate at least 8 hours, preferably overnight.
 
Heat remaining oil in a large saucepan over medium-high heat. Cook lamb, in batches, until well browned. Remove from pan. Add onions and carrots and cook for 5 minutes. Stir in the garlic and ginger and cook until fragrant.
 
Return the lamb to the pan with the lemon zest, chicken stock, tomato paste and honey. Bring to the boil and then reduce heat to low. Cover and simmer for 1½ to 2 hours, stirring occasionally, until the meat is tender.
 
If the consistency of the tagine is too thin, you may thicken it with a mixture of cornflour and water during the last 5 minutes.

Source: Middle East Kitchen
 
More from the Lebanese Recipes Kitchen:

Okra & Chickpea Tagine
Okra Stew (YAKHNIT BAAMIEH)
Cold Okra Salad  
Bemieh bi Zayt (Okra in Oil)  
Okra with Tomato  
Lamb with chickpea and almond rice 

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Slow-cooked leg of lamb with kofta spices, pickled cucumber & peppered yoghurt recipe

Photo: Slow-cooked leg of lamb with kofta spices, pickled
cucumber & peppered yoghurt recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Slow-cooked leg of lamb with kofta spices, pickled cucumber & peppered yoghurt recipe. Enjoy the Middle Eastern Cuisine and learn how to make Slow-cooked leg of lamb with kofta spices, pickled cucumber & peppered yoghurt.

Chef Alyn Williams uses his butchery skills to bone, roll and roast a slow-cooked leg of lamb with Moroccan spices and cool pickled cucumber

Moderately easy
Serves 8
Prep 1 hr
Ready in 3 hours + cooling and resting

Ingredients

1 leg lamb about 2.5 kg
2 tsp cumin seeds
2 tsp coriander seeds
½ tsp ground cinnamon
10 strands saffron
¼ tsp ground turmeric
20 leaves mint
3 garlic cloves
3 lemons zested
flakes sea salt
75ml olive oil
250ml Greek yogurt strained in a sieve for 1 hour
1 lemon juiced
to serve couscous

PICKLED CUCUMBER

1 small cucumber
125g clear honey
bunch dill chopped
50ml white wine vinegar

Method

Heat the oven to 140C/fan 120C/gas 1. Bone and trim the leg of lamb (as detailed in the step by step guide). Grind the dry spices in a spice grinder. Using a pestle and mortar or small food processor, grind the mint with the garlic, lemon and salt then slowly add the olive oil to form a loose paste.

Rub the lamb on all sides with the paste and then the spices. Roll the lamb back into its original shape and tie with kitchen string, as shown. Cook in the oven for 2 hours, turning occasionally. Turn up the temperature to 180C/fan 160C/gas 4 for the last 10 minutes. Remove and rest for 20 minutes before carving.

Meanwhile,mix the yoghurt with a good grinding of black pepper, a pinch of salt, and mix with a little lemon juice.

To make the pickled cucumber, grate the cucumber on a box grater using the coarsest side. Mix with a good pinch of salt and leave to drain in a sieve for 30 minutes. Bring the honey to a boil and heat until deep golden brown, about 10 minutes, then carefully add the vinegar and leave to cool. Mix with the cucumber and the chopped dill.

Serve the pickled cucumber and peppered yoghurt with the lamb and couscous.

Nutrition Per Serving

554 kcalories, protein 48.6g, carbohydrate 14.4g, fat 34 g, saturated fat 13.8g, fibre 0.4g, salt 0.64 g

Recipe from olive magazine, October 2011. 

More from the Lebanese recipes kitchen:

Yummy Honey Chicken Kabobs
Kefta Kebabs and Cauliflower with Taratur Sauce
Harissa lamb & pepper kebabs
Marinated Lamb Kebabs with a Chile-Yogurt
Lamb moussaka
Moussaka-stuffed aubergines   

Save and share Slow-cooked leg of lamb with kofta spices, pickled cucumber & peppered yoghurt recipe

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Photo: Slow-cooked leg of lamb with kofta spices, pickled
cucumber & peppered yoghurt recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Slow-cooked leg of lamb with kofta spices, pickled cucumber & peppered yoghurt recipe. Enjoy the Middle Eastern Cuisine and learn how to make Slow-cooked leg of lamb with kofta spices, pickled cucumber & peppered yoghurt.

Chef Alyn Williams uses his butchery skills to bone, roll and roast a slow-cooked leg of lamb with Moroccan spices and cool pickled cucumber

Moderately easy
Serves 8
Prep 1 hr
Ready in 3 hours + cooling and resting

Ingredients

1 leg lamb about 2.5 kg
2 tsp cumin seeds
2 tsp coriander seeds
½ tsp ground cinnamon
10 strands saffron
¼ tsp ground turmeric
20 leaves mint
3 garlic cloves
3 lemons zested
flakes sea salt
75ml olive oil
250ml Greek yogurt strained in a sieve for 1 hour
1 lemon juiced
to serve couscous

PICKLED CUCUMBER

1 small cucumber
125g clear honey
bunch dill chopped
50ml white wine vinegar

Method

Heat the oven to 140C/fan 120C/gas 1. Bone and trim the leg of lamb (as detailed in the step by step guide). Grind the dry spices in a spice grinder. Using a pestle and mortar or small food processor, grind the mint with the garlic, lemon and salt then slowly add the olive oil to form a loose paste.

Rub the lamb on all sides with the paste and then the spices. Roll the lamb back into its original shape and tie with kitchen string, as shown. Cook in the oven for 2 hours, turning occasionally. Turn up the temperature to 180C/fan 160C/gas 4 for the last 10 minutes. Remove and rest for 20 minutes before carving.

Meanwhile,mix the yoghurt with a good grinding of black pepper, a pinch of salt, and mix with a little lemon juice.

To make the pickled cucumber, grate the cucumber on a box grater using the coarsest side. Mix with a good pinch of salt and leave to drain in a sieve for 30 minutes. Bring the honey to a boil and heat until deep golden brown, about 10 minutes, then carefully add the vinegar and leave to cool. Mix with the cucumber and the chopped dill.

Serve the pickled cucumber and peppered yoghurt with the lamb and couscous.

Nutrition Per Serving

554 kcalories, protein 48.6g, carbohydrate 14.4g, fat 34 g, saturated fat 13.8g, fibre 0.4g, salt 0.64 g

Recipe from olive magazine, October 2011. 

More from the Lebanese recipes kitchen:

Yummy Honey Chicken Kabobs
Kefta Kebabs and Cauliflower with Taratur Sauce
Harissa lamb & pepper kebabs
Marinated Lamb Kebabs with a Chile-Yogurt
Lamb moussaka
Moussaka-stuffed aubergines   

Save and share Slow-cooked leg of lamb with kofta spices, pickled cucumber & peppered yoghurt recipe

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Hob-to-table moussaka recipe

Photo: Hob-to-table moussaka recipe

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

Try this rich, hearty and quick variation on the classic family favourite

Easy
Serves 4
Prep 30 mins
Freezable

Ingredients

2 tbsp olive oil
1 large onion , finely chopped
2 garlic cloves , finely chopped
500g minced lamb
400g/14oz can chopped plum tomatoes
2 tbsp tomato purée
2 tsp ground cinnamon
200g/7oz jar chargrilled aubergines in olive oil, drained and chopped
200g/7oz pack feta cheese , crumbled
3 tbsp fresh mint , chopped

Method

Brown the mince: Heat the oil in a large, shallow pan. Toss in the onion and garlic and fry until soft. Add the mince and stir fry for 3-4 minutes until browned.
Season and simmer: Tip the tomatoes into the pan and stir in the tomato purée and cinnamon, then season generously with salt and pepper. Leave the mince to simmer for 20 minutes, adding the aubergines half way through.

To serve: Sprinkle the crumbled feta and chopped mint over the mince. Bring the moussaka to the table as the feta melts and serve it with a crunchy green salad and toasted pitta.

Nutrition Per Serving

529 kcalories, protein 35g, carbohydrate 11g, fat 39 g, saturated fat 16g, fibre 3g, salt 2.31 g

Recipe from Good Food magazine, April 2004. 

More from the Lebanese Recipes Kitchen: 

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

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Photo: Hob-to-table moussaka recipe

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

Try this rich, hearty and quick variation on the classic family favourite

Easy
Serves 4
Prep 30 mins
Freezable

Ingredients

2 tbsp olive oil
1 large onion , finely chopped
2 garlic cloves , finely chopped
500g minced lamb
400g/14oz can chopped plum tomatoes
2 tbsp tomato purée
2 tsp ground cinnamon
200g/7oz jar chargrilled aubergines in olive oil, drained and chopped
200g/7oz pack feta cheese , crumbled
3 tbsp fresh mint , chopped

Method

Brown the mince: Heat the oil in a large, shallow pan. Toss in the onion and garlic and fry until soft. Add the mince and stir fry for 3-4 minutes until browned.
Season and simmer: Tip the tomatoes into the pan and stir in the tomato purée and cinnamon, then season generously with salt and pepper. Leave the mince to simmer for 20 minutes, adding the aubergines half way through.

To serve: Sprinkle the crumbled feta and chopped mint over the mince. Bring the moussaka to the table as the feta melts and serve it with a crunchy green salad and toasted pitta.

Nutrition Per Serving

529 kcalories, protein 35g, carbohydrate 11g, fat 39 g, saturated fat 16g, fibre 3g, salt 2.31 g

Recipe from Good Food magazine, April 2004. 

More from the Lebanese Recipes Kitchen: 

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

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Lamb Kofta with Herbed Tzatziki Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb Kofta with Herbed Tzatziki Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lamb Kofta with Herbed Tzatziki.

Serves 4
 
Ingredients:

1 large onion, finely chopped
2 garlic cloves, crushed
1kg (2.2 pounds) lamb mince (you can find lamb mince at any Woolworths or ask your butcher very nicely to mince a leg of lamb for you)
2tbsn each freshly chopped mint and parsley
1tsbn freshly chopped oregano (you can also use 2tsp dried)
2tsp ground coriander
1tsp ground cumin
1/2 tsp each nutmeg, cinnamon and cloves
salt & pepper to taste
1 egg

Pita breads, toasted, to serve
Chunky Tzatziki to serve

Preparation:

Pre-heat the oven to 200°c.
 
Fry the onion and garlic in a bit of olive oil until soft and translucent (about 5-7 minutes).
 
Combine the lamb mince with all the herbs and spices in a large bowl and add the cooked onion and garlic. Add the egg and mix well. At this point you can cover the bowl and refrigerate or form the Koftas immediately.
 
Form the lamb mixture into koftas (oval shaped meatballs) and place on a sheet of wax paper.
 
Heat a few tablespoons of oil in a large frying pan and brown the koftas for 2 minutes per side. I like to serve my Koftas on kebab sticks so at this point I skewer them onto bamboo skewers and then place them on the baking tray. Place on a baking tray and place in the oven for 10-15 minutes until they are cooked.
 
Serve the koftas with toasted pita breads and the chunky tzatziki.

More from the Lebanese recipes kitchen:

Yummy Honey Chicken Kabobs
Kefta Kebabs and Cauliflower with Taratur Sauce
Harissa lamb & pepper kebabs 
Marinated Lamb Kebabs with a Chile-Yogurt
Lamb skewers 
Moroccan Beef Kebab Skewers
 
Save and share Lamb Kofta with Herbed Tzatziki Recipe

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The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb Kofta with Herbed Tzatziki Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lamb Kofta with Herbed Tzatziki.

Serves 4
 
Ingredients:

1 large onion, finely chopped
2 garlic cloves, crushed
1kg (2.2 pounds) lamb mince (you can find lamb mince at any Woolworths or ask your butcher very nicely to mince a leg of lamb for you)
2tbsn each freshly chopped mint and parsley
1tsbn freshly chopped oregano (you can also use 2tsp dried)
2tsp ground coriander
1tsp ground cumin
1/2 tsp each nutmeg, cinnamon and cloves
salt & pepper to taste
1 egg

Pita breads, toasted, to serve
Chunky Tzatziki to serve

Preparation:

Pre-heat the oven to 200°c.
 
Fry the onion and garlic in a bit of olive oil until soft and translucent (about 5-7 minutes).
 
Combine the lamb mince with all the herbs and spices in a large bowl and add the cooked onion and garlic. Add the egg and mix well. At this point you can cover the bowl and refrigerate or form the Koftas immediately.
 
Form the lamb mixture into koftas (oval shaped meatballs) and place on a sheet of wax paper.
 
Heat a few tablespoons of oil in a large frying pan and brown the koftas for 2 minutes per side. I like to serve my Koftas on kebab sticks so at this point I skewer them onto bamboo skewers and then place them on the baking tray. Place on a baking tray and place in the oven for 10-15 minutes until they are cooked.
 
Serve the koftas with toasted pita breads and the chunky tzatziki.

More from the Lebanese recipes kitchen:

Yummy Honey Chicken Kabobs
Kefta Kebabs and Cauliflower with Taratur Sauce
Harissa lamb & pepper kebabs 
Marinated Lamb Kebabs with a Chile-Yogurt
Lamb skewers 
Moroccan Beef Kebab Skewers
 
Save and share Lamb Kofta with Herbed Tzatziki Recipe

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Moussaka Recipe

Photo: Moussaka Recipe

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

Total Time: 3 hr 15 min
Prep 30 min
Inactive 55 min
Cook 1 hr 50 min

Yield: 6 to 8 servings
Level: Intermediate

Ingredients

Lamb:
1/4 cup dried currants
1/4 cup Greek extra-virgin olive oil, divided
1 pound ground lamb
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon cayenne
Kosher salt and freshly ground black pepper
1 large yellow onion, halved and thinly sliced
1 red bell pepper, stemmed, cored, and thinly sliced
1 serrano chile, finely diced
5 cloves garlic, finely chopped
2 tablespoons tomato paste
1 cup red wine
1 (28-ounce can) plum tomatoes, pureed until smooth with their juices
1/4 cup chopped fresh flat leaf parsley, plus more for garnish
2 tablespoons chopped fresh oregano
Honey, if needed

Eggplant:
1 1/2 cups canola oil
1 1/2 pounds eggplant, cut crosswise into 14-thick slices

Bechamel Sauce:
6 tablespoons unsalted butter
1/2 cup flour
2 1/2 cups milk
1 bay leaf
1/8 teaspoon freshly grated nutmeg
3 egg yolks
1/2 cup soft goat cheese
1 cup grated Romano
1 lemon, zested

Directions

For the lamb: Soak the currants in warm water for 30 minutes. Drain.

Heat 1 tablespoon of the olive oil in a 6-quart saucepan over high heat. Add the lamb, cinnamon, ginger, allspice, cayenne, and salt and pepper and cook, stirring to break up the meat, until browned, about 5 minutes. Transfer the lamb to a large strainer set over a bowl and drain; discard any liquid left in the pan. Return the pan to the heat and add the remaining 3 tablespoons olive oil and heat until it begins to shimmer. Add the onions and bell pepper and cook until soft, about 5 minutes. Add the serrano and garlic and cook for 1 minute. Add the tomato paste and cook for 1 minute.

Return the lamb to the pan, add the wine, and cook, stirring occasionally, until almost completely evaporated, about 5 minutes. Add the tomato puree and currants and bring to a boil. Reduce the heat to medium-low and simmer until thickened, about 30 minutes. Stir in the parsley and oregano and season with salt and pepper and honey, if needed. Remove from the heat.

For the eggplant: Heat the canola oil in a 12-inch skillet over medium-high heat. Season the eggplant slices on both sides with salt and pepper. Working in batches, add the eggplant slices and fry until tender and lightly golden brown on both sides, about 5 minutes. Transfer the eggplant slices to paper towels.

For the bechamel: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking constantly, until pale and smooth, 2 minutes. Still whisking constantly, add the milk and bay leaf and cook until thickened. Season with salt, pepper, and nutmeg and discard the bay leaf. Let the sauce cool for 5 minutes. In a small bowl, whisk together the egg yolks, goat cheese, and lemon zest and whisk into the bechamel sauce until smooth.

Preheat the oven to 400 degrees F. Butter a 3-quart baking dish or casserole dish.

To assemble: Put half the eggplant slices in the dish and cover with half the meat sauce. Top the sauce with the remaining eggplant slices, and then the remaining meat sauce. Pour the bechamel over the top of the meat sauce and spread evenly with a rubber spatula. Sprinkle Romano evenly over the top, place the dish on a baking sheet, and bake until browned and bubbly, 45 to 50 minutes. Top with more chopped parsley, if desired. Let cool for at least 20 minutes before serving.

Recipe courtesy Bobby Flay
Show: Throwdown With Bobby FlayEpisode: Moussaka

More from the Lebanese Recipes Kitchen:

Lamb moussaka 
Moussaka-stuffed aubergines 
Chicken moussaka 
Moussaka 
Low-fat moussaka rolls 
Vegetarian Moussaka

Save and Share 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 Moussaka  Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Moussaka. 

Total Time: 3 hr 15 min
Prep 30 min
Inactive 55 min
Cook 1 hr 50 min

Yield: 6 to 8 servings
Level: Intermediate

Ingredients

Lamb:
1/4 cup dried currants
1/4 cup Greek extra-virgin olive oil, divided
1 pound ground lamb
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon cayenne
Kosher salt and freshly ground black pepper
1 large yellow onion, halved and thinly sliced
1 red bell pepper, stemmed, cored, and thinly sliced
1 serrano chile, finely diced
5 cloves garlic, finely chopped
2 tablespoons tomato paste
1 cup red wine
1 (28-ounce can) plum tomatoes, pureed until smooth with their juices
1/4 cup chopped fresh flat leaf parsley, plus more for garnish
2 tablespoons chopped fresh oregano
Honey, if needed

Eggplant:
1 1/2 cups canola oil
1 1/2 pounds eggplant, cut crosswise into 14-thick slices

Bechamel Sauce:
6 tablespoons unsalted butter
1/2 cup flour
2 1/2 cups milk
1 bay leaf
1/8 teaspoon freshly grated nutmeg
3 egg yolks
1/2 cup soft goat cheese
1 cup grated Romano
1 lemon, zested

Directions

For the lamb: Soak the currants in warm water for 30 minutes. Drain.

Heat 1 tablespoon of the olive oil in a 6-quart saucepan over high heat. Add the lamb, cinnamon, ginger, allspice, cayenne, and salt and pepper and cook, stirring to break up the meat, until browned, about 5 minutes. Transfer the lamb to a large strainer set over a bowl and drain; discard any liquid left in the pan. Return the pan to the heat and add the remaining 3 tablespoons olive oil and heat until it begins to shimmer. Add the onions and bell pepper and cook until soft, about 5 minutes. Add the serrano and garlic and cook for 1 minute. Add the tomato paste and cook for 1 minute.

Return the lamb to the pan, add the wine, and cook, stirring occasionally, until almost completely evaporated, about 5 minutes. Add the tomato puree and currants and bring to a boil. Reduce the heat to medium-low and simmer until thickened, about 30 minutes. Stir in the parsley and oregano and season with salt and pepper and honey, if needed. Remove from the heat.

For the eggplant: Heat the canola oil in a 12-inch skillet over medium-high heat. Season the eggplant slices on both sides with salt and pepper. Working in batches, add the eggplant slices and fry until tender and lightly golden brown on both sides, about 5 minutes. Transfer the eggplant slices to paper towels.

For the bechamel: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking constantly, until pale and smooth, 2 minutes. Still whisking constantly, add the milk and bay leaf and cook until thickened. Season with salt, pepper, and nutmeg and discard the bay leaf. Let the sauce cool for 5 minutes. In a small bowl, whisk together the egg yolks, goat cheese, and lemon zest and whisk into the bechamel sauce until smooth.

Preheat the oven to 400 degrees F. Butter a 3-quart baking dish or casserole dish.

To assemble: Put half the eggplant slices in the dish and cover with half the meat sauce. Top the sauce with the remaining eggplant slices, and then the remaining meat sauce. Pour the bechamel over the top of the meat sauce and spread evenly with a rubber spatula. Sprinkle Romano evenly over the top, place the dish on a baking sheet, and bake until browned and bubbly, 45 to 50 minutes. Top with more chopped parsley, if desired. Let cool for at least 20 minutes before serving.

Recipe courtesy Bobby Flay
Show: Throwdown With Bobby FlayEpisode: Moussaka

More from the Lebanese Recipes Kitchen:

Lamb moussaka 
Moussaka-stuffed aubergines 
Chicken moussaka 
Moussaka 
Low-fat moussaka rolls 
Vegetarian Moussaka

Save and Share Moussaka Recipe

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Oven Baked Lamb Maglouba Recipe

Photo: Oven Baked Lamb Maglouba

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

Cuisine: Arabic
Category: Levant
Serves: 6 persons
Difficulty: Medium
Cost: Medium

Preparation time :     20 minutes
Cooking time :     2 hours, 40 minutes

Ingredients

2 cups basmati rice or 400 g, washed and rinsed

2 teaspoons ground cardamom

2 teaspoons dried lime powder

2 teaspoons ground cloves

2 teaspoons arabic mixed spicess

3 small eggplants or 400 g, cut into round slices

2 teaspoons salt

1 cup vegetable oil, for deep frying

2 tablespoons vegetable oil

400 g lamb, loin chop, with bones

1 medium onion or 100 g, finely chopped

5 cloves garlic, crushed

2 cubes MAGGI® Chicken Bouillon or 20 g

3 cups water or 750 ml, hot

2 tablespoons butter, melted

300 g cauliflower, cut into medium florets

1 medium onion or 100 g, sliced & fried for garnishing

½ cup pine seeds or 50 g, slightly toasted

100 g dough

1 teaspoon butter, melted

Preparation

Soak rice for 30 minutes and drain. Combine all spices and gently mix together with wet rice, allow to sit for 15 min.

Peel and cut eggplants into 2cm thick slices, dredge with salt and allow juices to draw. Heat vegetable oil in a pan, pat-dry eggplants and fry on both sides until golden brown.

In large sauce pan, heat Oil and fry Lamb pieces until golden brown, add chopped Onions and fry for another 5 minutes. Add Garlic, MAGGI® Chicken Bouillon and water and simmer over medium heat for 1 hour. Remove lamb and reserve hot stock.

Pour melted butter in the bottom of a Dutch Oven or ovenproof pot (a clay pot would work best), Layer Cauliflower florets on the bottom and cover with half of the rice. Layer the fried eggplants over the rice, place lamb pieces over the eggplant, and cover with the remaining rice. Make sure the content of the pot only fills 2/3 of the pot size, since rice will increase in size once fully cooked.

Pour hot stock over the rice, garnish with Fried Onion slices and Toasted Pine Seeds. Rice should be covered with stock, if needs be add more water.

Role out bread dough to a large enough size to cover the top of the rice pot plus an extra 3cm hanging over the edge. Place over the pot and gently pinch the edges ensuring a tight seal between pot and dough.

Brush with melted butter and bake in a preheated oven for 45 minutes or until the pastry is golden brown.

Serving tips :     serve with salad or fresh yogurt.

Nutritional Information

Energy :     830.00 Kcal
Protein :     22.00 g
Carbohydrate :     78.00 g
Fats :     49.00 g
 
From Nestle Family

More from the Lebanese Recipes kitchen: 

Chicken and rice (Djaj a riz) 
Kabsa or Kabseh Recipe (Chicken & Rice) 
Baked Moroccan chicken and rice  
Chicken Mandy 
Moroccan-Spiced Chicken & Rice Bake  
Chicken and Vegetables Rice 
 
Save and share Oven Baked Lamb Maglouba 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: Oven Baked Lamb Maglouba

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

Cuisine: Arabic
Category: Levant
Serves: 6 persons
Difficulty: Medium
Cost: Medium

Preparation time :     20 minutes
Cooking time :     2 hours, 40 minutes

Ingredients

2 cups basmati rice or 400 g, washed and rinsed

2 teaspoons ground cardamom

2 teaspoons dried lime powder

2 teaspoons ground cloves

2 teaspoons arabic mixed spicess

3 small eggplants or 400 g, cut into round slices

2 teaspoons salt

1 cup vegetable oil, for deep frying

2 tablespoons vegetable oil

400 g lamb, loin chop, with bones

1 medium onion or 100 g, finely chopped

5 cloves garlic, crushed

2 cubes MAGGI® Chicken Bouillon or 20 g

3 cups water or 750 ml, hot

2 tablespoons butter, melted

300 g cauliflower, cut into medium florets

1 medium onion or 100 g, sliced & fried for garnishing

½ cup pine seeds or 50 g, slightly toasted

100 g dough

1 teaspoon butter, melted

Preparation

Soak rice for 30 minutes and drain. Combine all spices and gently mix together with wet rice, allow to sit for 15 min.

Peel and cut eggplants into 2cm thick slices, dredge with salt and allow juices to draw. Heat vegetable oil in a pan, pat-dry eggplants and fry on both sides until golden brown.

In large sauce pan, heat Oil and fry Lamb pieces until golden brown, add chopped Onions and fry for another 5 minutes. Add Garlic, MAGGI® Chicken Bouillon and water and simmer over medium heat for 1 hour. Remove lamb and reserve hot stock.

Pour melted butter in the bottom of a Dutch Oven or ovenproof pot (a clay pot would work best), Layer Cauliflower florets on the bottom and cover with half of the rice. Layer the fried eggplants over the rice, place lamb pieces over the eggplant, and cover with the remaining rice. Make sure the content of the pot only fills 2/3 of the pot size, since rice will increase in size once fully cooked.

Pour hot stock over the rice, garnish with Fried Onion slices and Toasted Pine Seeds. Rice should be covered with stock, if needs be add more water.

Role out bread dough to a large enough size to cover the top of the rice pot plus an extra 3cm hanging over the edge. Place over the pot and gently pinch the edges ensuring a tight seal between pot and dough.

Brush with melted butter and bake in a preheated oven for 45 minutes or until the pastry is golden brown.

Serving tips :     serve with salad or fresh yogurt.

Nutritional Information

Energy :     830.00 Kcal
Protein :     22.00 g
Carbohydrate :     78.00 g
Fats :     49.00 g
 
From Nestle Family

More from the Lebanese Recipes kitchen: 

Chicken and rice (Djaj a riz) 
Kabsa or Kabseh Recipe (Chicken & Rice) 
Baked Moroccan chicken and rice  
Chicken Mandy 
Moroccan-Spiced Chicken & Rice Bake  
Chicken and Vegetables Rice 
 
Save and share Oven Baked Lamb Maglouba Recipe 

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Artichoke Gratin with Minced Lamb Recipe

Photo: Artichoke Gratin with Minced Lamb Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Artichoke Gratin with Minced Lamb Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Artichoke Gratin with Minced Lamb. 

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

Preparation time :     25 minutes
Cooking time :     40 minutes

Ingredients

600 g artichoke hearts, frozen or canned

3 tablespoons vegetable oil

2 medium onions or 300 g, cut into thin slices

3 cloves garlic, crushed

½ kg minced lamb

¾ teaspoon ground black pepper

4 cups milk or 1 liter

1 sachet MAGGI® Béchamel Mix

1 tablespoon lemon juice

½ cup grated parmesan cheese or 40 g

3 tablespoons fresh parsley, chopped

¼ cup fresh breadcrumbs or 25 g

Preparation

Cut each artichoke heart in half, then spread the pieces equally in a gratin dish.

Heat oil in a large pan, add and cook onions for 3-4 minutes or until they become tender. Add garlic, minced lamb and black pepper, cook until the minced lamb becomes brown in color. Remove from heat and spread the meat mixture over the artichoke hearts.

Bring the milk and MAGGI® Béchamel Mix to boil in a large saucepan. Cook the béchamel sauce over low heat for 3-4 minutes with constant stirring until the sauce thickens. Stir in the lemon juice then remove the sauce from heat . Pour the sauce evenly over the meat mixture.

Toss the Parmesan cheese, parsley and bread crumbs together and sprinkle them evenly over the béchamel sauce.

Bake in a 180°C preheated oven for 25-30 minutes or until the gratin is heated through and the crumbs are golden brown.

Nutritional Information

Energy :     653.00 Kcal
Protein :     31.00 g
Carbohydrate :     39.00 g
Fats :     41.00 g 

More from the Lebanese Recipes Kitchen:

Artichoke Stew (YAKHNIT EL ARDISHAWKI)
Stuffed Artichokes - Ardishawki Mahshi
Vegetarian delight
Lebanese Style Vegetable Ragout
Stuffed tomatoes with lamb mince, dill & rice
Lamb Kofta

Save and share Artichoke Gratin with Minced Lamb recipe 

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Photo: Artichoke Gratin with Minced Lamb Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Artichoke Gratin with Minced Lamb Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Artichoke Gratin with Minced Lamb. 

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

Preparation time :     25 minutes
Cooking time :     40 minutes

Ingredients

600 g artichoke hearts, frozen or canned

3 tablespoons vegetable oil

2 medium onions or 300 g, cut into thin slices

3 cloves garlic, crushed

½ kg minced lamb

¾ teaspoon ground black pepper

4 cups milk or 1 liter

1 sachet MAGGI® Béchamel Mix

1 tablespoon lemon juice

½ cup grated parmesan cheese or 40 g

3 tablespoons fresh parsley, chopped

¼ cup fresh breadcrumbs or 25 g

Preparation

Cut each artichoke heart in half, then spread the pieces equally in a gratin dish.

Heat oil in a large pan, add and cook onions for 3-4 minutes or until they become tender. Add garlic, minced lamb and black pepper, cook until the minced lamb becomes brown in color. Remove from heat and spread the meat mixture over the artichoke hearts.

Bring the milk and MAGGI® Béchamel Mix to boil in a large saucepan. Cook the béchamel sauce over low heat for 3-4 minutes with constant stirring until the sauce thickens. Stir in the lemon juice then remove the sauce from heat . Pour the sauce evenly over the meat mixture.

Toss the Parmesan cheese, parsley and bread crumbs together and sprinkle them evenly over the béchamel sauce.

Bake in a 180°C preheated oven for 25-30 minutes or until the gratin is heated through and the crumbs are golden brown.

Nutritional Information

Energy :     653.00 Kcal
Protein :     31.00 g
Carbohydrate :     39.00 g
Fats :     41.00 g 

More from the Lebanese Recipes Kitchen:

Artichoke Stew (YAKHNIT EL ARDISHAWKI)
Stuffed Artichokes - Ardishawki Mahshi
Vegetarian delight
Lebanese Style Vegetable Ragout
Stuffed tomatoes with lamb mince, dill & rice
Lamb Kofta

Save and share Artichoke Gratin with Minced Lamb recipe 

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reade more... Résuméabuiyad

Moroccan lamb skewers with couscous recipe

Photo: Moroccan lamb skewers with couscous recipe
Photography by Steve Brown 

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

Ingredients

600g lamb leg steaks
160g packet Moroccan marinade
200g packet citrus-flavoured couscous
2 medium tomatoes, chopped
3 green onions, thinly sliced
60g baby rocket

Method

Step 1 Thinly slice lamb across the grain. Place in a glass or ceramic bowl. Add marinade. Toss to coat. Set aside for 15 minutes.

Step 2 Meanwhile, place couscous in a heatproof bowl. Cover with 320ml boiling water. Stand, uncovered, for 5 minutes or until liquid has absorbed. Using a fork, fluff to separate grains. Cool for 5 minutes.

Step 3 Thread lamb onto skewers. Heat a large lightly greased heavy-based frying pan over medium-high heat. Cook skewers, in batches, for 3 to 4 minutes each side for medium or until cooked to your liking.

Step 4 Add tomato, onion and rocket to couscous mixture. Gently toss to combine. Serve skewers with couscous mixture.

Notes
You'll need 12 (20cm) pre-soaked bamboo skewers.

Nutrition

Energy 2340kJ
Fat saturated 5.30g
Fat Total 14.00g
Carbohydrate sugars -
Carbohydrate Total 53.30g
Dietary Fibre 2.00g
Protein 52.80g
Cholesterol 139.00mg
Sodium 492mg

Super Food Ideas - September 2010 , Page 25
Recipe by Tracy Rutehrford 

More from the Lebanese recipes kitchen:
 
Harissa lamb & pepper kebabs
Marinated Lamb Kebabs with a Chile-Yogurt
Lamb skewers
Moroccan Beef Kebab Skewers
Moroccan Chicken Skewers with Herb Sauce
Chicken skewers with hommus

Save and share Moroccan lamb skewers with couscous recipe 

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Photo: Moroccan lamb skewers with couscous recipe
Photography by Steve Brown 

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

Ingredients

600g lamb leg steaks
160g packet Moroccan marinade
200g packet citrus-flavoured couscous
2 medium tomatoes, chopped
3 green onions, thinly sliced
60g baby rocket

Method

Step 1 Thinly slice lamb across the grain. Place in a glass or ceramic bowl. Add marinade. Toss to coat. Set aside for 15 minutes.

Step 2 Meanwhile, place couscous in a heatproof bowl. Cover with 320ml boiling water. Stand, uncovered, for 5 minutes or until liquid has absorbed. Using a fork, fluff to separate grains. Cool for 5 minutes.

Step 3 Thread lamb onto skewers. Heat a large lightly greased heavy-based frying pan over medium-high heat. Cook skewers, in batches, for 3 to 4 minutes each side for medium or until cooked to your liking.

Step 4 Add tomato, onion and rocket to couscous mixture. Gently toss to combine. Serve skewers with couscous mixture.

Notes
You'll need 12 (20cm) pre-soaked bamboo skewers.

Nutrition

Energy 2340kJ
Fat saturated 5.30g
Fat Total 14.00g
Carbohydrate sugars -
Carbohydrate Total 53.30g
Dietary Fibre 2.00g
Protein 52.80g
Cholesterol 139.00mg
Sodium 492mg

Super Food Ideas - September 2010 , Page 25
Recipe by Tracy Rutehrford 

More from the Lebanese recipes kitchen:
 
Harissa lamb & pepper kebabs
Marinated Lamb Kebabs with a Chile-Yogurt
Lamb skewers
Moroccan Beef Kebab Skewers
Moroccan Chicken Skewers with Herb Sauce
Chicken skewers with hommus

Save and share Moroccan lamb skewers with couscous recipe 

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Lamb Steaks with Moroccan Spiced Rice Recipe

Photo: Lamb Steaks with Moroccan Spiced Rice Recipe

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

Try these lamb steaks with a Moroccan flavour.

Cuisine: Moroccan
Recipe Type: Main Dish
Prep 10 mins
Cook 20 mins
Level: Easy
Serves: 2, Easily doubled
Source: Good Food magazine, March 2006.

Ingredients

100g basmati rice
½ stock cube or 1 tsp stock powder
4-6 lamb chops, depending on size, or 2 lamb leg steaks
1 tbsp olive oil
1 onion , chopped
1 garlic clove , chopped
1 tbsp pine nuts
1 tsp each ground cumin and coriander
4 dried apricots , chopped
chopped parsley or coriander
1 lemon , cut into wedges

Method

Put the rice in a pan with water to generously cover, and add the stock cube or powder. Bring to the boil, then simmer for 10-12 mins, until the rice is tender. Drain well.

Heat the grill and season the steaks or chops. Grill for 3-4 mins on each side until cooked to your liking.

Meanwhile, heat the oil in a pan, add the onion and fry gently for 5 mins until lightly coloured. Add the garlic and pine nuts, then fry until the nuts are lightly toasted. Stir in the spices, then add the apricots and rice and mix well, heating everything through. Stir through the parsley or coriander and serve with the steaks or chops, adding the lemon wedges for squeezing over.

Try

Making it veggie

Instead of the lamb, thickly slice 200g halloumi and fry quickly in a little olive oil until browned.

Nutrition per serving

635 kcalories, protein 37g, carbohydrate 56g, fat 31 g, saturated fat 11g, fibre 3g, sugar 12g, salt 1.3 g

More from the Lebanese recipes kitchen:

Moroccan-Rubbed Grilled Steak & Sweet Potatoes
Lamb steak kebabs with mint 
Grilled Skirt Steak
How to barbecue steaks
Grilled Lamb Steaks with Peperonata
Quick steak grill

Save and share Lamb Steaks with Moroccan Spiced Rice Recipe

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Photo: Lamb Steaks with Moroccan Spiced Rice Recipe

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

Try these lamb steaks with a Moroccan flavour.

Cuisine: Moroccan
Recipe Type: Main Dish
Prep 10 mins
Cook 20 mins
Level: Easy
Serves: 2, Easily doubled
Source: Good Food magazine, March 2006.

Ingredients

100g basmati rice
½ stock cube or 1 tsp stock powder
4-6 lamb chops, depending on size, or 2 lamb leg steaks
1 tbsp olive oil
1 onion , chopped
1 garlic clove , chopped
1 tbsp pine nuts
1 tsp each ground cumin and coriander
4 dried apricots , chopped
chopped parsley or coriander
1 lemon , cut into wedges

Method

Put the rice in a pan with water to generously cover, and add the stock cube or powder. Bring to the boil, then simmer for 10-12 mins, until the rice is tender. Drain well.

Heat the grill and season the steaks or chops. Grill for 3-4 mins on each side until cooked to your liking.

Meanwhile, heat the oil in a pan, add the onion and fry gently for 5 mins until lightly coloured. Add the garlic and pine nuts, then fry until the nuts are lightly toasted. Stir in the spices, then add the apricots and rice and mix well, heating everything through. Stir through the parsley or coriander and serve with the steaks or chops, adding the lemon wedges for squeezing over.

Try

Making it veggie

Instead of the lamb, thickly slice 200g halloumi and fry quickly in a little olive oil until browned.

Nutrition per serving

635 kcalories, protein 37g, carbohydrate 56g, fat 31 g, saturated fat 11g, fibre 3g, sugar 12g, salt 1.3 g

More from the Lebanese recipes kitchen:

Moroccan-Rubbed Grilled Steak & Sweet Potatoes
Lamb steak kebabs with mint 
Grilled Skirt Steak
How to barbecue steaks
Grilled Lamb Steaks with Peperonata
Quick steak grill

Save and share Lamb Steaks with Moroccan Spiced Rice 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  

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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  

Save and share Traditional Gyro Meat 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.

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