How to make Shish Tawook

 
Watch how easy it is to make this Shish Tawook recipe. Shish Tawook are Middle Eastern Spiced Chicken Kabobs. I've paired them with a Feta-Cheese Yogurt Sauce!

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Watch how easy it is to make this Shish Tawook recipe. Shish Tawook are Middle Eastern Spiced Chicken Kabobs. I've paired them with a Feta-Cheese Yogurt Sauce!

Save and share How to make Shish Tawook

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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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How to Make Stuffed Cabbage Rolls

See how to make individual stuffed cabbage rolls. Using canned tomato soup for the cooking sauce makes this recipe fast and easy, as does using a slow cooker.

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See how to make individual stuffed cabbage rolls. Using canned tomato soup for the cooking sauce makes this recipe fast and easy, as does using a slow cooker.

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Moghrabieh Recipe

Photo: Moghrabieh Recipe

Ingredients:

Half a pound of Moghrabieh
4 Chicken breasts (or any desired part of the chicken)
4 big onions (cut in chunks)
1 can of chickpeas (or garbanzo beans)
Half a stick of butter
3 tablespoons allspice
1 tablespoon cumin
Salt and Moghrabieh special pepper

Preparation:

Cook the chicken or chicken breasts in boiling water, add to it a carrot, half an onion, cinnamon stick, bay leave. Take the foam out and let it cook until done. After it’s done take out the onion, carrot, cinnamon and bay leave and keep the broth. Put the chicken aside.

In a seperate deep pan, add the onions, butter, salt and pepper. Cook over medium heat until soft, then add the Moghrabieh, stir all for few minutes then add the chickpeas, then add the allspice and cumin. When it feels that it’s starting to stick then start adding the broth gradually, about 3-4 cups.

Cook on low to medium so that it absorbs the water and cook gently. Taste it to know if it’s cooked all the way, and the water should reduce but don’t dry it. Serve hot with chicken on top, for around four.

Adopted from Beirut Restaurants

More from the Lebanese Recipes Kitchen:

Garlic Chicken and Potatoes
Chicken farika
Chicken tagine with apricots and almonds
Chicken and pomegranate tagine
Middle Eastern roasted chicken
Beef shawarma with tahini sauce 

Save and Share Moghrabieh Recipe

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Photo: Moghrabieh Recipe

Ingredients:

Half a pound of Moghrabieh
4 Chicken breasts (or any desired part of the chicken)
4 big onions (cut in chunks)
1 can of chickpeas (or garbanzo beans)
Half a stick of butter
3 tablespoons allspice
1 tablespoon cumin
Salt and Moghrabieh special pepper

Preparation:

Cook the chicken or chicken breasts in boiling water, add to it a carrot, half an onion, cinnamon stick, bay leave. Take the foam out and let it cook until done. After it’s done take out the onion, carrot, cinnamon and bay leave and keep the broth. Put the chicken aside.

In a seperate deep pan, add the onions, butter, salt and pepper. Cook over medium heat until soft, then add the Moghrabieh, stir all for few minutes then add the chickpeas, then add the allspice and cumin. When it feels that it’s starting to stick then start adding the broth gradually, about 3-4 cups.

Cook on low to medium so that it absorbs the water and cook gently. Taste it to know if it’s cooked all the way, and the water should reduce but don’t dry it. Serve hot with chicken on top, for around four.

Adopted from Beirut Restaurants

More from the Lebanese Recipes Kitchen:

Garlic Chicken and Potatoes
Chicken farika
Chicken tagine with apricots and almonds
Chicken and pomegranate tagine
Middle Eastern roasted chicken
Beef shawarma with tahini sauce 

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Samak bi tahini recipe

Ingredients:

4 skinned fish fillets or steaks, about 2 pounds, fresh or frozen, thawed (*)
Salt
1 1/2 tablespoons olive oil
Sauce:
1 clove garlic
1/2 teaspoon salt
1/2 cup tahini
Juice of 2 lemons, about 6 tablespoons
Fresh parsley
Lemon wedges

Preparation:

Sprinkle fish with salt and refrigerate for one hour.
Preheat oven to 400 degrees F.
Brush fish on both sides with olive oil and place in a lightly greased baking dish. Bake uncovered for 20 to 35 minutes, or until fish flakes easily with a fork and is opaque all the way through. Cooking time will vary depending on the thickness of the fillets or steaks.
While fish is baking, combine garlic, 1/2 teaspoon salt, tahini, and lemon juice. Mix well and add water if sauce is too thick.
Remove fish from oven. Let cool and pour sauce over fish. Garnish with parsley and lemon wedges and serve.

More from the Lebanese Recipes Kitchen:

Grilled whole snapper with burghul salad (samak mechoui bi salatat burghul) 
Spiced Fish Sayyadiya 
Grilled Fish
Fish Couscous with Onion T'faya 
Spicy Fish Lebanese Style   
Samaki Harra (Lebanese Chilli Fish)  

Save and share Samak bi tahini recipe

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Ingredients:

4 skinned fish fillets or steaks, about 2 pounds, fresh or frozen, thawed (*)
Salt
1 1/2 tablespoons olive oil
Sauce:
1 clove garlic
1/2 teaspoon salt
1/2 cup tahini
Juice of 2 lemons, about 6 tablespoons
Fresh parsley
Lemon wedges

Preparation:

Sprinkle fish with salt and refrigerate for one hour.
Preheat oven to 400 degrees F.
Brush fish on both sides with olive oil and place in a lightly greased baking dish. Bake uncovered for 20 to 35 minutes, or until fish flakes easily with a fork and is opaque all the way through. Cooking time will vary depending on the thickness of the fillets or steaks.
While fish is baking, combine garlic, 1/2 teaspoon salt, tahini, and lemon juice. Mix well and add water if sauce is too thick.
Remove fish from oven. Let cool and pour sauce over fish. Garnish with parsley and lemon wedges and serve.

More from the Lebanese Recipes Kitchen:

Grilled whole snapper with burghul salad (samak mechoui bi salatat burghul) 
Spiced Fish Sayyadiya 
Grilled Fish
Fish Couscous with Onion T'faya 
Spicy Fish Lebanese Style   
Samaki Harra (Lebanese Chilli Fish)  

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Garlic Chicken and Potatoes Recipe

Photo: Garlic Chicken and Potatoes Recipe

Ingredients:

2 pounds small red-skinned potatoes, quartered
3 tablespoons extra-virgin olive oil
1/2 teaspoon cumin seeds (optional)
Kosher salt and freshly ground pepper
4 cloves garlic, finely chopped
2 tablespoons packed light brown sugar
1 lemon (1/2 juiced, 1/2 cut into wedges)
Pinch of red pepper flakes
4 skinless, boneless chicken breasts (1 1/2 to 1 3/4 pounds)
2 tablespoons chopped fresh cilantro or parsley


Preparation:

Position a rack in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds, 3/4 teaspoon salt, and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 25 to 30 minutes.

Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes.

Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes. Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.

Adopted from Beirut Restaurants

More from the Lebanese Recipes Kitchen:

Mediterranean chicken with roasted vegetables
Mediterranean chicken tray bake
Baked chicken nuggets 
Baked chicken & lamb 
Baked Moroccan chicken and rice 
Lebanese Chicken and Potatoes    

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Photo: Garlic Chicken and Potatoes Recipe

Ingredients:

2 pounds small red-skinned potatoes, quartered
3 tablespoons extra-virgin olive oil
1/2 teaspoon cumin seeds (optional)
Kosher salt and freshly ground pepper
4 cloves garlic, finely chopped
2 tablespoons packed light brown sugar
1 lemon (1/2 juiced, 1/2 cut into wedges)
Pinch of red pepper flakes
4 skinless, boneless chicken breasts (1 1/2 to 1 3/4 pounds)
2 tablespoons chopped fresh cilantro or parsley


Preparation:

Position a rack in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds, 3/4 teaspoon salt, and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 25 to 30 minutes.

Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes.

Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes. Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.

Adopted from Beirut Restaurants

More from the Lebanese Recipes Kitchen:

Mediterranean chicken with roasted vegetables
Mediterranean chicken tray bake
Baked chicken nuggets 
Baked chicken & lamb 
Baked Moroccan chicken and rice 
Lebanese Chicken and Potatoes    

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Stuffed zucchinis cooked in yoghurt (kossa mihshi bi laban) recipe

Lebanese zucchinis, from greengrocers, are sometimes called grey zucchinis as they are more grey in colour, and are shorter and thicker than regular zucchinis.

Serves 4 | Preparation 1hr | Cooking 1hr 10min | Skill level Mid

Ingredients

1.5 kg thick Lebanese zucchinis (see Note)
1 tsp mixed spice
250 g minced beef
150 g (¾ cup) medium-grain rice
1 small onion, finely chopped
11 garlic cloves, crushed
30 g butter, chopped, softened
1 tbsp cornflour
1 kg Greek-style yoghurt
3 tsp dried mint

Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. 

Instructions

Trim tops and small brown bases of zucchinis. Fill a large bowl with cold water. Using a vegetable corer, remove centre from zucchinis, leaving a 5 mm shell. Place in water as you go.

Using your hands, combine mixed spice, beef, rice, onion, 1 garlic clove and butter in a bowl. Season with salt and pepper. Fill zucchinis three-quarters full with meat mixture, then layer in a heavy-based saucepan.

Combine cornflour and 2 tbsp water in a large bowl to form a paste. Add another 150 ml water and stir to combine. Add yoghurt, remaining garlic and mint, and combine. Pour over zucchinis, place pan over medium heat and bring to a simmer. Reduce heat to low and cook, covered, for 1 hour and 10 minutes or until rice is tender.

Carefully transfer zucchinis to a large plate and serve with the yoghurt sauce.

Note
• Lebanese zucchinis, from greengrocers, are sometimes called grey zucchinis as they are more grey in colour, and are shorter and thicker than regular zucchinis.

Adopted from Feast magazine
By Ziad Heblos 

More from the Lebanese Recipes Kitchen: 

Addas polow (Persian rice pilaf and lentils) 
Lebanese Rice with Chicken (Riz 3a Djeij)
Traditional Bahraini Chicken Machboos 
Spiced Lebanese Pine Nuts and Raisins Rice with Turkey
Spicy chickpea rice “kedreh”
Chicken Beryani 

Save and share Stuffed zucchinis cooked in yoghurt (kossa mihshi bi laban) recipe

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Lebanese zucchinis, from greengrocers, are sometimes called grey zucchinis as they are more grey in colour, and are shorter and thicker than regular zucchinis.

Serves 4 | Preparation 1hr | Cooking 1hr 10min | Skill level Mid

Ingredients

1.5 kg thick Lebanese zucchinis (see Note)
1 tsp mixed spice
250 g minced beef
150 g (¾ cup) medium-grain rice
1 small onion, finely chopped
11 garlic cloves, crushed
30 g butter, chopped, softened
1 tbsp cornflour
1 kg Greek-style yoghurt
3 tsp dried mint

Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. 

Instructions

Trim tops and small brown bases of zucchinis. Fill a large bowl with cold water. Using a vegetable corer, remove centre from zucchinis, leaving a 5 mm shell. Place in water as you go.

Using your hands, combine mixed spice, beef, rice, onion, 1 garlic clove and butter in a bowl. Season with salt and pepper. Fill zucchinis three-quarters full with meat mixture, then layer in a heavy-based saucepan.

Combine cornflour and 2 tbsp water in a large bowl to form a paste. Add another 150 ml water and stir to combine. Add yoghurt, remaining garlic and mint, and combine. Pour over zucchinis, place pan over medium heat and bring to a simmer. Reduce heat to low and cook, covered, for 1 hour and 10 minutes or until rice is tender.

Carefully transfer zucchinis to a large plate and serve with the yoghurt sauce.

Note
• Lebanese zucchinis, from greengrocers, are sometimes called grey zucchinis as they are more grey in colour, and are shorter and thicker than regular zucchinis.

Adopted from Feast magazine
By Ziad Heblos 

More from the Lebanese Recipes Kitchen: 

Addas polow (Persian rice pilaf and lentils) 
Lebanese Rice with Chicken (Riz 3a Djeij)
Traditional Bahraini Chicken Machboos 
Spiced Lebanese Pine Nuts and Raisins Rice with Turkey
Spicy chickpea rice “kedreh”
Chicken Beryani 

Save and share Stuffed zucchinis cooked in yoghurt (kossa mihshi bi laban) recipe

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Grilled whole snapper with burghul salad (samak mechoui bi salatat burghul) recipe

Feed the family with crisp-skinned and flaky fleshed snapper grilled to perfection and served with burghul.

Serves: 4 | Preparation: 30min | Cooking: 20min | Skill level: Easy

By
Chadi Ali

Ingredients

3 garlic cloves, peeled
1 tbsp ground cumin
2 tsp sweet paprika
2 tbsp white vinegar
80 ml (⅓ cup) extra virgin olive oil
1.5 kg snapper, cleaned, flesh scored 3 times on each side
240 g (1½ cups) coarse burghul (see Note)
2 bunches rocket, stems trimmed, chopped
2 tomatoes, chopped
1 small red onion, finely chopped
1 cup flat-leaf parsley leaves
2 small lemons, juiced
2 tsp sumac (see Note)

Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. 

Instructions

Marinating time 30 minutes

Using a mortar and pestle, pound garlic with 1 tsp salt to a paste. Add cumin and paprika, and pound until just combined. Stir in vinegar and 2 tbs oil.

Rub spice mixture over snapper and inside cavity. Cover and refrigerate for 30 minutes to marinate.

Meanwhile, place burghul in a heatproof bowl and pour in enough boiling water to cover by 1 cm. Cover and stand for 20 minutes or until burghul is tender and liquid is absorbed. Fluff with a fork and set aside for 10 minutes to cool.

Preheat barbecue to medium heat. Cook fish, with lid closed, for 10 minutes each side or until browned and cooked through.

Meanwhile, add the rocket, tomatoes, onion, parsley, lemon juice, sumac and remaining 2 tbsp oil to burghul. Season with salt and pepper, and toss to combine. Serve fish with salad.

Notes

• Coarse burghul, available from select Middle Eastern food shops, has a larger grain than regular burghul (also known as bulgar to some Lebanese). Each grain is about half the size of a rice grain.
• Sumac, from supermarkets, is a tangy reddish-brown Middle Eastern spice often used in marinades, salads and dressings.

Photography Tom Donald (Location) & Brett Stevens (Food)

Adopted from Feast magazine

More from the Lebanese Recipes Kitchen:

Spiced Fish Sayyadiya 
Grilled Fish
Fish Couscous with Onion T'faya 
Spicy Fish Lebanese Style   
Samaki Harra (Lebanese Chilli Fish)   
Mediterranean fish stew     

Save and share Grilled whole snapper with burghul salad (samak mechoui bi salatat burghul) recipe

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Feed the family with crisp-skinned and flaky fleshed snapper grilled to perfection and served with burghul.

Serves: 4 | Preparation: 30min | Cooking: 20min | Skill level: Easy

By
Chadi Ali

Ingredients

3 garlic cloves, peeled
1 tbsp ground cumin
2 tsp sweet paprika
2 tbsp white vinegar
80 ml (⅓ cup) extra virgin olive oil
1.5 kg snapper, cleaned, flesh scored 3 times on each side
240 g (1½ cups) coarse burghul (see Note)
2 bunches rocket, stems trimmed, chopped
2 tomatoes, chopped
1 small red onion, finely chopped
1 cup flat-leaf parsley leaves
2 small lemons, juiced
2 tsp sumac (see Note)

Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. 

Instructions

Marinating time 30 minutes

Using a mortar and pestle, pound garlic with 1 tsp salt to a paste. Add cumin and paprika, and pound until just combined. Stir in vinegar and 2 tbs oil.

Rub spice mixture over snapper and inside cavity. Cover and refrigerate for 30 minutes to marinate.

Meanwhile, place burghul in a heatproof bowl and pour in enough boiling water to cover by 1 cm. Cover and stand for 20 minutes or until burghul is tender and liquid is absorbed. Fluff with a fork and set aside for 10 minutes to cool.

Preheat barbecue to medium heat. Cook fish, with lid closed, for 10 minutes each side or until browned and cooked through.

Meanwhile, add the rocket, tomatoes, onion, parsley, lemon juice, sumac and remaining 2 tbsp oil to burghul. Season with salt and pepper, and toss to combine. Serve fish with salad.

Notes

• Coarse burghul, available from select Middle Eastern food shops, has a larger grain than regular burghul (also known as bulgar to some Lebanese). Each grain is about half the size of a rice grain.
• Sumac, from supermarkets, is a tangy reddish-brown Middle Eastern spice often used in marinades, salads and dressings.

Photography Tom Donald (Location) & Brett Stevens (Food)

Adopted from Feast magazine

More from the Lebanese Recipes Kitchen:

Spiced Fish Sayyadiya 
Grilled Fish
Fish Couscous with Onion T'faya 
Spicy Fish Lebanese Style   
Samaki Harra (Lebanese Chilli Fish)   
Mediterranean fish stew     

Save and share Grilled whole snapper with burghul salad (samak mechoui bi salatat burghul) recipe

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Lebanese Rice with Chicken (Riz 3a Djeij) Recipe

Photo: Lebanese Rice with Chicken

This is probably the most popular dish in Lebanon; it is appreciated by adults and children alike. The same rice recipe is used for stuffing leg of lamb, turkey, whole chicken, etc… If some kids don’t like eating chicken, you can serve them the rice accompanied with natural yogurt, they’ll surely love it. My mom used to accompany this dish with béchamel sauce but I prefer preparing the sauce with the bouillon that I get from the chicken. It’s a question of taste, they’re both equally good. Or as I said, you can just skip the sauce and serve it with plain natural yogurt.

This recipe yields 6 to 8 servings

Lebanese Rice (aka Oriental Rice)
3 tablespoons oil
1 large onion finely chopped
500 grams minced beef meat
1 tablespoon pomegranate molasses
½ teaspoon sea salt
½ teaspoon cinnamon
½ teaspoon dried bay powder
½ teaspoon freshly ground pepper
1 chicken bouillon cube
2 ½ cups long grain rice
4 cups boiling water
Heat oil in a large casserole and add onions. Once the onions are tilted, add the meat and stir until cooked through. Add pomegranate molasses, salt, and all the spice; stir for 5 minutes.  Add the rice and stir for 1 minute. Add the water and bouillon cube, lower heat and simmer covered for 15 minutes. Once the rice is cooked remove from heat and keep covered 10 minutes before serving.

Preparing the Chicken
2 tablespoons oil
3 chicken breasts (approximately 750 grams)
2 cups water
1 apple quartered
1 cinnamon stick
3 cardamom pods
1 teaspoon sea salt
1 tea bag (optional)
½ teaspoon freshly ground pepper
½ teaspoon ginger powder

Heat oil in a deep skillet on medium high and add chicken breasts. Cook chicken until golden brown, turn to cook on the other side. Once the chicken is completely cooked add the water, apple, teabag, and all the spice. Turn heat to low and simmer for 30 minutes. Once the chicken is cooked, strain the juice and reserve to make the sauce.

Note: I use the tea to give the sauce a dark a color and some extra taste. It can be omitted without any problem.

For the sauce
2 tablespoons butter
2 tablespoons flour
Juice from cooked chicken (or 1 ½ cups chicken stock)
1 teaspoon soy sauce

In a small casserole heat the butter over low heat until melted. Add the flour and keep stirring until slightly browned.  Slowly add the chicken and use a whisk to completely dissolve the flour/butter mixture. Add soy sauce and bring to a boil. Remove from heat and serve with the rice and chicken.

Toasted Nuts
2 tablespoon whole or halved almonds
4 tablespoons pine nuts
2 tablespoons peeled pistachios
1 teaspoon oil

In a skillet heat oil and add almonds. Toast over low heat while constantly turning. Once the almonds are slightly colored, add the pine nuts. Toast until golden brown in color. Add the pistachios and stir all together for 30 seconds.

To serve, place the rice and top with half a chicken breast, sprinkle with toasted nuts. Serve sauce on the side.

Hope you enjoy this dish from my home country.

Alf sahtein  i.e. bon appétit 

Source: zmagictouch.com

More from the Lebanese Recipes Kitchen:

Traditional Bahraini Chicken Machboos
Spiced Lebanese Pine Nuts and Raisins Rice with Turkey
Spicy chickpea rice “kedreh”
Chicken Beryani 
Chicken Majboos 
Beryani with lamb  

Save and share Lebanese Rice with Chicken (Riz 3a Djeij) Recipe

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Photo: Lebanese Rice with Chicken

This is probably the most popular dish in Lebanon; it is appreciated by adults and children alike. The same rice recipe is used for stuffing leg of lamb, turkey, whole chicken, etc… If some kids don’t like eating chicken, you can serve them the rice accompanied with natural yogurt, they’ll surely love it. My mom used to accompany this dish with béchamel sauce but I prefer preparing the sauce with the bouillon that I get from the chicken. It’s a question of taste, they’re both equally good. Or as I said, you can just skip the sauce and serve it with plain natural yogurt.

This recipe yields 6 to 8 servings

Lebanese Rice (aka Oriental Rice)
3 tablespoons oil
1 large onion finely chopped
500 grams minced beef meat
1 tablespoon pomegranate molasses
½ teaspoon sea salt
½ teaspoon cinnamon
½ teaspoon dried bay powder
½ teaspoon freshly ground pepper
1 chicken bouillon cube
2 ½ cups long grain rice
4 cups boiling water
Heat oil in a large casserole and add onions. Once the onions are tilted, add the meat and stir until cooked through. Add pomegranate molasses, salt, and all the spice; stir for 5 minutes.  Add the rice and stir for 1 minute. Add the water and bouillon cube, lower heat and simmer covered for 15 minutes. Once the rice is cooked remove from heat and keep covered 10 minutes before serving.

Preparing the Chicken
2 tablespoons oil
3 chicken breasts (approximately 750 grams)
2 cups water
1 apple quartered
1 cinnamon stick
3 cardamom pods
1 teaspoon sea salt
1 tea bag (optional)
½ teaspoon freshly ground pepper
½ teaspoon ginger powder

Heat oil in a deep skillet on medium high and add chicken breasts. Cook chicken until golden brown, turn to cook on the other side. Once the chicken is completely cooked add the water, apple, teabag, and all the spice. Turn heat to low and simmer for 30 minutes. Once the chicken is cooked, strain the juice and reserve to make the sauce.

Note: I use the tea to give the sauce a dark a color and some extra taste. It can be omitted without any problem.

For the sauce
2 tablespoons butter
2 tablespoons flour
Juice from cooked chicken (or 1 ½ cups chicken stock)
1 teaspoon soy sauce

In a small casserole heat the butter over low heat until melted. Add the flour and keep stirring until slightly browned.  Slowly add the chicken and use a whisk to completely dissolve the flour/butter mixture. Add soy sauce and bring to a boil. Remove from heat and serve with the rice and chicken.

Toasted Nuts
2 tablespoon whole or halved almonds
4 tablespoons pine nuts
2 tablespoons peeled pistachios
1 teaspoon oil

In a skillet heat oil and add almonds. Toast over low heat while constantly turning. Once the almonds are slightly colored, add the pine nuts. Toast until golden brown in color. Add the pistachios and stir all together for 30 seconds.

To serve, place the rice and top with half a chicken breast, sprinkle with toasted nuts. Serve sauce on the side.

Hope you enjoy this dish from my home country.

Alf sahtein  i.e. bon appétit 

Source: zmagictouch.com

More from the Lebanese Recipes Kitchen:

Traditional Bahraini Chicken Machboos
Spiced Lebanese Pine Nuts and Raisins Rice with Turkey
Spicy chickpea rice “kedreh”
Chicken Beryani 
Chicken Majboos 
Beryani with lamb  

Save and share Lebanese Rice with Chicken (Riz 3a Djeij) Recipe

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Chicken Artichoke Stew Recipe

Photo: Chicken Artichoke Stew Recipe

Chicken breasts and artichoke hearts, make for a quick and delicious weeknight meal.

Cuisine: Lebanese
Category: Poultry
Serves: 5 persons
Difficulty: Easy
Cost: Cheap

Preparation time : 20 minutes
Cooking time : 25 minutes

Ingredients

2 tablespoons vegetable oil

10 small onions

3 cloves garlic, crushed

3 tablespoons coriander leaves, chopped

500 g boneless and skinned chicken breasts, cut into cubes

1 cup mushrooms or 100 g

1 medium carrot or 150 g, cut into cubes

1 tin artichoke bottoms or 450 g, canned, drained and cut into quarters

2 tablespoons plain flour

2 cubes MAGGI® Chicken Less Salt Bouillon

3 cups water or 750 ml

¼ teaspoon white ground pepper

3 tablespoons lemon juice

1 tablespoon fresh parsley, chopped for garnish

Preparation

Heat oil in a pot and fry onions for 3 minutes. Add garlic, coriander and chicken breasts then sauté for another 2 minutes. Add mushrooms, carrots, artichoke bottoms, plain flour and stir.

Add MAGGI® Chicken Less Salt Bouillon cubes, water and white pepper. Bring to boil and simmer on low heat for 10-15 minutes or until everything is cooked.

Add lemon juice and mix. Garnish with chopped parsley.

Serve with cooked rice. 

Source: Nestle Family

More from the Lebanese Recipes Kitchen:

Spiced Lebanese Pine Nuts and Raisins Rice with Turkey
Spicy chickpea rice “kedreh”
Chicken Beryani 
Chicken Majboos  
Beryani with lamb    
Bokhari Rice  

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Photo: Chicken Artichoke Stew Recipe

Chicken breasts and artichoke hearts, make for a quick and delicious weeknight meal.

Cuisine: Lebanese
Category: Poultry
Serves: 5 persons
Difficulty: Easy
Cost: Cheap

Preparation time : 20 minutes
Cooking time : 25 minutes

Ingredients

2 tablespoons vegetable oil

10 small onions

3 cloves garlic, crushed

3 tablespoons coriander leaves, chopped

500 g boneless and skinned chicken breasts, cut into cubes

1 cup mushrooms or 100 g

1 medium carrot or 150 g, cut into cubes

1 tin artichoke bottoms or 450 g, canned, drained and cut into quarters

2 tablespoons plain flour

2 cubes MAGGI® Chicken Less Salt Bouillon

3 cups water or 750 ml

¼ teaspoon white ground pepper

3 tablespoons lemon juice

1 tablespoon fresh parsley, chopped for garnish

Preparation

Heat oil in a pot and fry onions for 3 minutes. Add garlic, coriander and chicken breasts then sauté for another 2 minutes. Add mushrooms, carrots, artichoke bottoms, plain flour and stir.

Add MAGGI® Chicken Less Salt Bouillon cubes, water and white pepper. Bring to boil and simmer on low heat for 10-15 minutes or until everything is cooked.

Add lemon juice and mix. Garnish with chopped parsley.

Serve with cooked rice. 

Source: Nestle Family

More from the Lebanese Recipes Kitchen:

Spiced Lebanese Pine Nuts and Raisins Rice with Turkey
Spicy chickpea rice “kedreh”
Chicken Beryani 
Chicken Majboos  
Beryani with lamb    
Bokhari Rice  

Save and share Chicken Artichoke Stew Recipe

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Spiced Lebanese Pine Nuts and Raisins Rice with Turkey Recipe

Spiced Lebanese Pine Nuts and Raisins Rice with Turkey
Photo by Maria Teresa Jorge

Serves 6 - 8

1 1/2 cup long grain rice
3 cups hot water
2 shallots finely chopped
2 garlic cloves very finely chopped
1 tablespoon fresh mint finely chopped
4 tablespoons butter
1/2 cup golden raisins
1/2 cup Pine nuts lightly toasted
1 cup shredded apple
2 teaspoons golden sesame seeds
1/4 stick cinnamon (optional)
2 cloves
6 black peppercorns
1/2 teaspoon all spice
1/2 teaspoon ground nutmeg
salt
2 cups shredded roasted turkey or roasted chicken warmed up, bones and skin removed
1 teaspoon Sumac

Chopp the shallots very finely.
 
Chop the garlic cloves finely, removing the inner green part.
 
Wash the fresh mint, pat dry and chop the leaves finely.
 
Wash the rice until the water comes out clean. Put the rice in a sieve and let drain.
 
Bring the water to a boil and warm.
 
In a pan with a tight fitting lid, over medium heat, add the butter, the chopped shallots and stir until shallots are translucent. Add the rice, stir very well to coat with the butter, add the chopped garlic, the shredded apple, the raisins, the cinnamon stick and the spices except for the sumac, mix to blend all the ingredients
 
Add the hot water. Season with salt and bring to a boil. Reduce the heat to the minimum and cover, allowing to simmer gently for 17 minutes – DO NOT open the lid or stir the rice during this time.
 
Turn off the heat, and allow to rest for a further 5 minutes without stirring the rice.
 
Fluff up the rice, add the pre-warmed shredded turkey, the sesame seeds, the toasted pine nuts and mix well to incorporate everything, put the lid on again and let sit 10 minutes in a warm place or wrapped with newspaper (original recipe) to keep warm.
 
Sprinkle with Sumac and garnish with the chopped mint and serve.

Source: food52.com
By Maria Teresa Jorge

More from the Lebanese Recipes Kitchen:

Spicy chickpea rice “kedreh”
Chicken Beryani
Chicken Majboos 
Beryani with lamb  
Bokhari Rice  
Vegetarian Stuffed Grape Leaves   

Save and share Spiced Lebanese Pine Nuts and Raisins Rice with Turkey Recipe

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Spiced Lebanese Pine Nuts and Raisins Rice with Turkey
Photo by Maria Teresa Jorge

Serves 6 - 8

1 1/2 cup long grain rice
3 cups hot water
2 shallots finely chopped
2 garlic cloves very finely chopped
1 tablespoon fresh mint finely chopped
4 tablespoons butter
1/2 cup golden raisins
1/2 cup Pine nuts lightly toasted
1 cup shredded apple
2 teaspoons golden sesame seeds
1/4 stick cinnamon (optional)
2 cloves
6 black peppercorns
1/2 teaspoon all spice
1/2 teaspoon ground nutmeg
salt
2 cups shredded roasted turkey or roasted chicken warmed up, bones and skin removed
1 teaspoon Sumac

Chopp the shallots very finely.
 
Chop the garlic cloves finely, removing the inner green part.
 
Wash the fresh mint, pat dry and chop the leaves finely.
 
Wash the rice until the water comes out clean. Put the rice in a sieve and let drain.
 
Bring the water to a boil and warm.
 
In a pan with a tight fitting lid, over medium heat, add the butter, the chopped shallots and stir until shallots are translucent. Add the rice, stir very well to coat with the butter, add the chopped garlic, the shredded apple, the raisins, the cinnamon stick and the spices except for the sumac, mix to blend all the ingredients
 
Add the hot water. Season with salt and bring to a boil. Reduce the heat to the minimum and cover, allowing to simmer gently for 17 minutes – DO NOT open the lid or stir the rice during this time.
 
Turn off the heat, and allow to rest for a further 5 minutes without stirring the rice.
 
Fluff up the rice, add the pre-warmed shredded turkey, the sesame seeds, the toasted pine nuts and mix well to incorporate everything, put the lid on again and let sit 10 minutes in a warm place or wrapped with newspaper (original recipe) to keep warm.
 
Sprinkle with Sumac and garnish with the chopped mint and serve.

Source: food52.com
By Maria Teresa Jorge

More from the Lebanese Recipes Kitchen:

Spicy chickpea rice “kedreh”
Chicken Beryani
Chicken Majboos 
Beryani with lamb  
Bokhari Rice  
Vegetarian Stuffed Grape Leaves   

Save and share Spiced Lebanese Pine Nuts and Raisins Rice with Turkey Recipe

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Chicken Koftas Recipe

Photo: Chicken Koftas Recipe

Yield: 10 persons

Ingredients (10 persons)

1.80 kg Chicken Breast Mince
30.00 g Knorr Chicken Bouillon Powder
400.00 g Hellmann's Standard Mayonnaise
30.00 g Cumin
130.00 g Onion
25.00 g Coriander
10.00 g Garlic Cloves
100.00 g Lettuce
80.00 g Parsley
510.00 g Small Yellow pepper
120.00 g Breadcrumbs
1.00 kg Small tomatoes
60.00 g Sweet and sour sauce

Preparation

1. Pre heat oven to 180°C, add 100g of onion, Knorr Chicken Bouillon Powder, ground cumin, 2/3 chopped coriander, garlic, and breadcrumbs. Mix well, separate them into small rolls and put them in a tray, bake for 10 minutes in the oven.
2. In a bowl mix Hellman’s Standard Mayonnaise with the rest of the coriander and onions.
3. Cut 5 tomato pieces into halves and put this mixture in each tomato.
4. Cut the remaining tomatoes into small cubes and mix with parsley. Cut the yellow pepper into halves and put this mixture in each.
5. Serve on a plate with lettuce and a small bowl of sweet and sour sauce on the side.

Source: Unilever Food Solutions

More from the Lebanese Recipes Kitchen:

Sheik al Mehshee
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 

Save and share Chicken Koftas Recipe

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Photo: Chicken Koftas Recipe

Yield: 10 persons

Ingredients (10 persons)

1.80 kg Chicken Breast Mince
30.00 g Knorr Chicken Bouillon Powder
400.00 g Hellmann's Standard Mayonnaise
30.00 g Cumin
130.00 g Onion
25.00 g Coriander
10.00 g Garlic Cloves
100.00 g Lettuce
80.00 g Parsley
510.00 g Small Yellow pepper
120.00 g Breadcrumbs
1.00 kg Small tomatoes
60.00 g Sweet and sour sauce

Preparation

1. Pre heat oven to 180°C, add 100g of onion, Knorr Chicken Bouillon Powder, ground cumin, 2/3 chopped coriander, garlic, and breadcrumbs. Mix well, separate them into small rolls and put them in a tray, bake for 10 minutes in the oven.
2. In a bowl mix Hellman’s Standard Mayonnaise with the rest of the coriander and onions.
3. Cut 5 tomato pieces into halves and put this mixture in each tomato.
4. Cut the remaining tomatoes into small cubes and mix with parsley. Cut the yellow pepper into halves and put this mixture in each.
5. Serve on a plate with lettuce and a small bowl of sweet and sour sauce on the side.

Source: Unilever Food Solutions

More from the Lebanese Recipes Kitchen:

Sheik al Mehshee
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 

Save and share Chicken Koftas Recipe

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Sheik al Mehshee Recipe

Photo: Sheik al Mehshee Recipe

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


Ingredients

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

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

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

Preheat oven to 375 degrees.

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

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

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

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

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

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

Source: Maureen Abood

More from the Lebanese Recipes Kitchen:

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

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Photo: Sheik al Mehshee Recipe

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


Ingredients

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

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

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

Preheat oven to 375 degrees.

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

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

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

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

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

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

Source: Maureen Abood

More from the Lebanese Recipes Kitchen:

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

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Lebanese stew with peas with rice (bazella w riz) recipe

Photo: Lebanese stew with peas with rice (bazella w riz) recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lebanese stew with peas with rice (bazella w riz) Recipe. Enjoy the Lebanese Cuisine and learn how to make Lebanese stew with peas with rice (bazella w riz). 

This is a classic Lebanese recipe. It is a hearty, spiced stew that is easy to prepare, and you simply cannot enjoy it without the revered rice pilaf with vermicelli.

Serves 4–6
Preparation 20min
Cooking 45min
Skill level Easy

Ingredients

2 tbsp olive oil
2 tbsp unsalted butter
1 brown onion, finely chopped
4 cloves garlic, finely chopped
400 g beef or lamb mince
2 tsp baharat spice mix (see below)
2 tsp salt
150 g carrots, cut into ½ cm pieces
2 tbsp tomato paste
375 ml (1½ cups) chicken stock
1½ cups frozen peas
Greek yoghurt, to serve

Rice
2 tbsp unsalted butter
2 tbsp olive oil
1 cup broken vermicelli pasta
1 litre (4 cups) boiling water
2 cups medium grain rice, washed and drained
2 tsp salt

Baharat
½ tsp ground allspice
¼ tsp ground black pepper
¼ tsp ground cinnamon
¼ tsp ground cumin
¼ tsp ground coriander
¼ tsp ground nutmeg

Instructions

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Combine all baharat ingredients together.

Heat the oil and butter in a medium saucepan over medium-high heat. Add the onion and cook for 8–10 minutes until starting to turn golden.  Add the garlic, cook for 1 minute, then add the mince and cook, breaking up lumps with the back of a spoon, for 4–5 minutes until browned. Add the 2 tsp baharat and 1 tsp salt and cook for 1 minute. Add the carrot and tomato paste, stir to combine then add the remaining 1 tsp salt and the stock. Bring to the boil, reduce the heat and simmer, covered, for 20 minutes. Remove the lid and cook for a further 4–5 minutes until the sauce thickens slightly. Stir through the peas and cook for 2 minutes. Season to taste.

Meanwhile, to make the rice, heat the butter and oil in a heavy-based saucepan over medium-high heat.  Add the vermicelli and fry for 3–4 minutes, stirring, until golden.

Immediately add the water, rice, and salt. Cover, bring to a boil, reduce the heat to low and cook, covered, for 12–14 minutes or until all the water is absorbed and the rice and pasta are tender.

Serve the stew and rice together with yoghurt on the side.

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

By Norma Dakhoul
Source: SBS
Photography by Alan Benson
 
More from the Lebanese Recipes Kitchen:
 
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 
Lamb Kofta with Herbed Tzatziki 

Save and share Lebanese stew with peas with rice (bazella w riz) recipe

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Photo: Lebanese stew with peas with rice (bazella w riz) recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lebanese stew with peas with rice (bazella w riz) Recipe. Enjoy the Lebanese Cuisine and learn how to make Lebanese stew with peas with rice (bazella w riz). 

This is a classic Lebanese recipe. It is a hearty, spiced stew that is easy to prepare, and you simply cannot enjoy it without the revered rice pilaf with vermicelli.

Serves 4–6
Preparation 20min
Cooking 45min
Skill level Easy

Ingredients

2 tbsp olive oil
2 tbsp unsalted butter
1 brown onion, finely chopped
4 cloves garlic, finely chopped
400 g beef or lamb mince
2 tsp baharat spice mix (see below)
2 tsp salt
150 g carrots, cut into ½ cm pieces
2 tbsp tomato paste
375 ml (1½ cups) chicken stock
1½ cups frozen peas
Greek yoghurt, to serve

Rice
2 tbsp unsalted butter
2 tbsp olive oil
1 cup broken vermicelli pasta
1 litre (4 cups) boiling water
2 cups medium grain rice, washed and drained
2 tsp salt

Baharat
½ tsp ground allspice
¼ tsp ground black pepper
¼ tsp ground cinnamon
¼ tsp ground cumin
¼ tsp ground coriander
¼ tsp ground nutmeg

Instructions

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Combine all baharat ingredients together.

Heat the oil and butter in a medium saucepan over medium-high heat. Add the onion and cook for 8–10 minutes until starting to turn golden.  Add the garlic, cook for 1 minute, then add the mince and cook, breaking up lumps with the back of a spoon, for 4–5 minutes until browned. Add the 2 tsp baharat and 1 tsp salt and cook for 1 minute. Add the carrot and tomato paste, stir to combine then add the remaining 1 tsp salt and the stock. Bring to the boil, reduce the heat and simmer, covered, for 20 minutes. Remove the lid and cook for a further 4–5 minutes until the sauce thickens slightly. Stir through the peas and cook for 2 minutes. Season to taste.

Meanwhile, to make the rice, heat the butter and oil in a heavy-based saucepan over medium-high heat.  Add the vermicelli and fry for 3–4 minutes, stirring, until golden.

Immediately add the water, rice, and salt. Cover, bring to a boil, reduce the heat to low and cook, covered, for 12–14 minutes or until all the water is absorbed and the rice and pasta are tender.

Serve the stew and rice together with yoghurt on the side.

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

By Norma Dakhoul
Source: SBS
Photography by Alan Benson
 
More from the Lebanese Recipes Kitchen:
 
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 
Lamb Kofta with Herbed Tzatziki 

Save and share Lebanese stew with peas with rice (bazella w riz) recipe

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Grilled Fish Recipe

Photo: Grilled Fish Recipe

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

Serves : 4  Persons
Duration : 20 Min

Ingredients:

4 Large Fish
10 Cloves Garlic
3-4 Pieces Green chilies
1 Teaspoon Red Pepper Flakes
2 Teaspoons Salt
2 Teaspoons Cumin
2 Teaspoons Coriander
2 Teaspoons Sumac
2/1 Teaspoon Black pepper
2 Medium Chopped Tomatoes
1 Cup Chopped cilantro
4/1 Cup Vinegar
4/1 Cup Lemon Juice
2 Tablespoons Lemon Zest
2 Tablespoons Oil
2 Cups Wheat bran

Preparation:

1. Brush the fish with oil.
2. In food processer put the garlic, chilies, pepper flakes, salt, cumin, coriander, sumac and black pepper. Process until smooth sauce forms. Put the sauce in a bowl. Mix in the tomatoes, cilantro, vinegar, lemon juice, lemon zest and oil.
3. Fill the fish with 1/3 of the sauce. Spread the rest of the sauce in a shallow serving platter. Set aside for serving.
4. Sprinkle the wheat barn in a wide pan.
5. Heat an electric grill until very hot.
6. Hold a fish and put it on the wheat barn and press gently. Turn the fish slowly on the other side and press gently until well coated with the barn.
7. Put the fish on the grill. Cook for 10 minutes. With a wide slotted spatula turn the fish on the other side. Cook for 10 more minutes.
 
Video:

More from the Lebanese Recipes Kitchen:

Fish Couscous with Onion T'faya
Spicy Fish Lebanese Style
Samaki Harra (Lebanese Chilli Fish) 
Mediterranean fish stew  
Fish Kibbeh  
Siyadiyeh (Siyadiya) 
 
Save and Share Grilled Fish Recipe

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Photo: Grilled Fish Recipe

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

Serves : 4  Persons
Duration : 20 Min

Ingredients:

4 Large Fish
10 Cloves Garlic
3-4 Pieces Green chilies
1 Teaspoon Red Pepper Flakes
2 Teaspoons Salt
2 Teaspoons Cumin
2 Teaspoons Coriander
2 Teaspoons Sumac
2/1 Teaspoon Black pepper
2 Medium Chopped Tomatoes
1 Cup Chopped cilantro
4/1 Cup Vinegar
4/1 Cup Lemon Juice
2 Tablespoons Lemon Zest
2 Tablespoons Oil
2 Cups Wheat bran

Preparation:

1. Brush the fish with oil.
2. In food processer put the garlic, chilies, pepper flakes, salt, cumin, coriander, sumac and black pepper. Process until smooth sauce forms. Put the sauce in a bowl. Mix in the tomatoes, cilantro, vinegar, lemon juice, lemon zest and oil.
3. Fill the fish with 1/3 of the sauce. Spread the rest of the sauce in a shallow serving platter. Set aside for serving.
4. Sprinkle the wheat barn in a wide pan.
5. Heat an electric grill until very hot.
6. Hold a fish and put it on the wheat barn and press gently. Turn the fish slowly on the other side and press gently until well coated with the barn.
7. Put the fish on the grill. Cook for 10 minutes. With a wide slotted spatula turn the fish on the other side. Cook for 10 more minutes.
 
Video:

More from the Lebanese Recipes Kitchen:

Fish Couscous with Onion T'faya
Spicy Fish Lebanese Style
Samaki Harra (Lebanese Chilli Fish) 
Mediterranean fish stew  
Fish Kibbeh  
Siyadiyeh (Siyadiya) 
 
Save and Share Grilled Fish Recipe

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Kofta With Lemon Sauce Recipe

Photo: Kofta With Lemon Sauce Recipe

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

Serves : 8  Persons
Duration : 30 Min

Ingredients:

1     Kilo     Meat
1     Medium     Sliced Onion
3     Cloves     Garlic
4/1         Parsley
1     Tablespoon     Meat spices
1     Teaspoon     Cinnamon
1     Teaspoon     Ground Cardamom
1     Teaspoon     Coriander
1     Teaspoon     Cumin
2     Teaspoons     Salt
2/1     Teaspoon     Black pepper
4/1     Cup     Flour
2     Tablespoons     Oil
3     Large     Sliced onion
2     Cloves     Minced Garlic
3     Cups     Broth or water
2/1     Cup     Lemon Juice
1     Tablespoon     Dried mint
2     Pieces     Chili pepper (cut in halves)

Preparation:

1. Grind the meat, onion, garlic and the parsley. Add the meat spices, cinnamon, cardamom, coriander, salt and pepper. With your fingertips, mix all the ingredients until well-mixed and smooth Kofta forms. Shape the Kofta into small balls.
2. Place the flour in a shallow dish.
3. Roll the Kofta balls in the flour to coat well.
4. Heat 1 tablespoon of oil in a shallow frying pan over medium heat.
5. Add the Kofta balls and fry until golden brown.
6. With a slotted ladle, transfer the Kofta balls to an oven dish.
7. Add the rest of the oil to the frying pan. Stir in the onion and garlic. Add the water, lemon juice, mint and chili pepper. Let the sauce boil for two minutes, then pour over the Kofta.
8. Cover the dish with aluminum foil.
9. Fit the middle rack in the oven. Preheat oven to 350 degrees.
10. Bake the Kofta for 30 minutes. Serve with white rice.
 
More from the Lebanese Recipes Kitchen:

Chicken and Potato Casserole
Lebanese Beef Chili Stew: Fasolia Beans with Rice
Broiled Chicken with Herbs 
Moroccan Chicken Salad
Tabbouleh Salad with Roasted Tomatoes
Sautéed Zucchini with Za’atar and Crispy Chickpeas    

Save and share Kofta With Lemon Sauce Recipe

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Photo: Kofta With Lemon Sauce Recipe

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

Serves : 8  Persons
Duration : 30 Min

Ingredients:

1     Kilo     Meat
1     Medium     Sliced Onion
3     Cloves     Garlic
4/1         Parsley
1     Tablespoon     Meat spices
1     Teaspoon     Cinnamon
1     Teaspoon     Ground Cardamom
1     Teaspoon     Coriander
1     Teaspoon     Cumin
2     Teaspoons     Salt
2/1     Teaspoon     Black pepper
4/1     Cup     Flour
2     Tablespoons     Oil
3     Large     Sliced onion
2     Cloves     Minced Garlic
3     Cups     Broth or water
2/1     Cup     Lemon Juice
1     Tablespoon     Dried mint
2     Pieces     Chili pepper (cut in halves)

Preparation:

1. Grind the meat, onion, garlic and the parsley. Add the meat spices, cinnamon, cardamom, coriander, salt and pepper. With your fingertips, mix all the ingredients until well-mixed and smooth Kofta forms. Shape the Kofta into small balls.
2. Place the flour in a shallow dish.
3. Roll the Kofta balls in the flour to coat well.
4. Heat 1 tablespoon of oil in a shallow frying pan over medium heat.
5. Add the Kofta balls and fry until golden brown.
6. With a slotted ladle, transfer the Kofta balls to an oven dish.
7. Add the rest of the oil to the frying pan. Stir in the onion and garlic. Add the water, lemon juice, mint and chili pepper. Let the sauce boil for two minutes, then pour over the Kofta.
8. Cover the dish with aluminum foil.
9. Fit the middle rack in the oven. Preheat oven to 350 degrees.
10. Bake the Kofta for 30 minutes. Serve with white rice.
 
More from the Lebanese Recipes Kitchen:

Chicken and Potato Casserole
Lebanese Beef Chili Stew: Fasolia Beans with Rice
Broiled Chicken with Herbs 
Moroccan Chicken Salad
Tabbouleh Salad with Roasted Tomatoes
Sautéed Zucchini with Za’atar and Crispy Chickpeas    

Save and share Kofta With Lemon Sauce Recipe

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Lebanese Beef Chili Stew: Fasolia Beans with Rice Recipe

Photo: Lebanese Beef Chili Stew: Fasolia Beans with Rice Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lebanese Beef Chili Stew: Fasolia Beans with Rice Recipe. Enjoy the Lebanese Cuisine and learn how to make Lebanese Beef Chili Stew: Fasolia Beans with Rice.

Fasolia (Phaseolus vulgaris) is the typical name given to different varieties of red beans in Lebanon. And apparently in other countries in the Middle East such as Egypt and Turkey (Fasulye), Fasolia can refer to green beans as well.

In its basic form, the dish “Fasolia w Riz” which stands for Fasolia and rice is a simple yet succulent chili stew made with red beans, beef stew chunks, tomato paste and subtle Middle Eastern spices. It is served as a soup with a side of rice with vermicelli. Fasolia can also be made with goat meat, or with chunks of meat with the bones left on.

Fasolia Beef Chili Ingredients (5 servings)
 
2 cups of red beans
1 lb of beef stew chunks (or filet)
6 teaspoons of tomato paste
10 cloves of fresh garlic, minced
1 small onion, finely chopped
1/2 cup of olive oil
1/2 teaspoon of salt (or to taste)
1 teaspoon of Lebanese 7-Spices
1/3 teaspoon of black pepper
1.5 teaspoon of ground cinnamon
3-4 cinnamon sticks (optional)
1 teaspoon of dried cilantro leaves (optional)
1 cup of rice
1/4 cup of vermicelli (bird nest or angel hair vermicelli)

Fasolia Preparation Method

Soak the beans for 6 hours or overnight.

When ready, rinse them then add to a cooking pot with 6 cups of water, boil for 5 minutes then drain the beans and discard their water.

Add the beans back to the pot with 6 cups of fresh water and bring to a boil again, then lower heat to minimum and let simmer for 40-80 minutes depending on what type of beans you have. Well cooked beans get smashed easily between your finger tips.

Add 1 finely chopped onion to a deep pot and lightly fry with 3-4 table spoons of oil (olive oil) on medium heat while stirring.

When onions start turning a bit pinkish (10 minutes in), add the minced garlic and cilantro leaves, and saute for a couple of minutes.

Cut meat into small cubes (1 inch) and add to pot on top of onions and garlic

Then add salt, 7-spices, black pepper, ground cinnamon to meat pot, stir well for a few minutes until the beef turns light brown

Add 3 cups of warm water to the meat pot, stir well and bring to a boil

Pour the cooked beans with their water on top of the meat pot

Add the tomato paste, stirr well, and let simmer on low heat for another 20-30 minutes while stirring occasionally

While the chili simmers, chop the vermicelli into 1 inch pieces then lightly fry with a tiny bit of butter, or oil, then add them to your rice maker or rice pot along with 1 cups of rice and 2 cups of water, a bit of salt, and let cook on low heat for 20 minutes or until rice is done.

Serve chili hot in a bowl on top of a few spoons of rice

Preparation time: 15 minute(s)
Cooking time: 70 minute(s)
Number of servings (yield): 6

Source: Mama’s Lebanese Kitchen. 
 
More from the Lebanese Recipes Kitchen:

Broiled Chicken with Herbs
Moroccan Chicken Salad
Tabbouleh Salad with Roasted Tomatoes 
Sautéed Zucchini with Za’atar and Crispy Chickpeas  
Mujadra Safra    
Black Lentil and Couscous Salad  

Save and share Lebanese Beef Chili Stew: Fasolia Beans with Rice Recipe

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Photo: Lebanese Beef Chili Stew: Fasolia Beans with Rice Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lebanese Beef Chili Stew: Fasolia Beans with Rice Recipe. Enjoy the Lebanese Cuisine and learn how to make Lebanese Beef Chili Stew: Fasolia Beans with Rice.

Fasolia (Phaseolus vulgaris) is the typical name given to different varieties of red beans in Lebanon. And apparently in other countries in the Middle East such as Egypt and Turkey (Fasulye), Fasolia can refer to green beans as well.

In its basic form, the dish “Fasolia w Riz” which stands for Fasolia and rice is a simple yet succulent chili stew made with red beans, beef stew chunks, tomato paste and subtle Middle Eastern spices. It is served as a soup with a side of rice with vermicelli. Fasolia can also be made with goat meat, or with chunks of meat with the bones left on.

Fasolia Beef Chili Ingredients (5 servings)
 
2 cups of red beans
1 lb of beef stew chunks (or filet)
6 teaspoons of tomato paste
10 cloves of fresh garlic, minced
1 small onion, finely chopped
1/2 cup of olive oil
1/2 teaspoon of salt (or to taste)
1 teaspoon of Lebanese 7-Spices
1/3 teaspoon of black pepper
1.5 teaspoon of ground cinnamon
3-4 cinnamon sticks (optional)
1 teaspoon of dried cilantro leaves (optional)
1 cup of rice
1/4 cup of vermicelli (bird nest or angel hair vermicelli)

Fasolia Preparation Method

Soak the beans for 6 hours or overnight.

When ready, rinse them then add to a cooking pot with 6 cups of water, boil for 5 minutes then drain the beans and discard their water.

Add the beans back to the pot with 6 cups of fresh water and bring to a boil again, then lower heat to minimum and let simmer for 40-80 minutes depending on what type of beans you have. Well cooked beans get smashed easily between your finger tips.

Add 1 finely chopped onion to a deep pot and lightly fry with 3-4 table spoons of oil (olive oil) on medium heat while stirring.

When onions start turning a bit pinkish (10 minutes in), add the minced garlic and cilantro leaves, and saute for a couple of minutes.

Cut meat into small cubes (1 inch) and add to pot on top of onions and garlic

Then add salt, 7-spices, black pepper, ground cinnamon to meat pot, stir well for a few minutes until the beef turns light brown

Add 3 cups of warm water to the meat pot, stir well and bring to a boil

Pour the cooked beans with their water on top of the meat pot

Add the tomato paste, stirr well, and let simmer on low heat for another 20-30 minutes while stirring occasionally

While the chili simmers, chop the vermicelli into 1 inch pieces then lightly fry with a tiny bit of butter, or oil, then add them to your rice maker or rice pot along with 1 cups of rice and 2 cups of water, a bit of salt, and let cook on low heat for 20 minutes or until rice is done.

Serve chili hot in a bowl on top of a few spoons of rice

Preparation time: 15 minute(s)
Cooking time: 70 minute(s)
Number of servings (yield): 6

Source: Mama’s Lebanese Kitchen. 
 
More from the Lebanese Recipes Kitchen:

Broiled Chicken with Herbs
Moroccan Chicken Salad
Tabbouleh Salad with Roasted Tomatoes 
Sautéed Zucchini with Za’atar and Crispy Chickpeas  
Mujadra Safra    
Black Lentil and Couscous Salad  

Save and share Lebanese Beef Chili Stew: Fasolia Beans with Rice Recipe

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Lebanese rice with lentils and toasted cauliflower recipe

Photo: Lebanese rice with lentils and toasted cauliflower

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

To Prep 0:10
To Cook 0:20
INGREDIENTS 12
SERVINGS 4

Ingredients

1/2 cauliflower, cut into florets
2 teaspoons sumac
1 1/2 tablespoons olive oil
3 brown onions
1 1/2 cups white long-grain rice
2 1/2 cups vegetable stock
400g can lentils, drained, rinsed
20g butter
1 cup plain Greek-style yoghurt
1 garlic clove, crushed
1/2 cup roughly chopped fresh coriander leaves
Fresh coriander leaves, to serve

Method

Step 1
Preheat oven to 200°C/180°C fan-forced. Place cauliflower, sumac and 2 teaspoons oil in a roasting dish. Toss to coat. Season. Roast for 20 minutes or until golden and tender.
 
Step 2
Meanwhile, finely chop 1 onion. Heat 2 teaspoons of oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add rice. Stir. Add stock and lentils. Season. Bring to the boil. Cover. Reduce heat to low. Simmer for 12 to 15 minutes or until rice is tender.
 
Step 3
Meanwhile, thinly slice remaining onions. Heat butter and remaining oil in a large frying pan over medium heat. Add onion. Cook, stirring, for 15 to 18 minutes or until golden and caramelised. Combine yoghurt and garlic in a small bowl. Season.

Step 4
Fluff rice with fork. Add cauliflower mixture and coriander. Gently toss to combine. Transfer to large serving plate. Top with caramelised onion and coriander leaves. Serve with garlic yoghurt.

Nutrition

Energy 2344kJ    
Fat saturated 7.70g
Fat Total 18.30g    
Carbohydrate sugars -
Carbohydrate Total 80.10g    
Dietary Fibre 5.20g
Protein 15.60g    
Cholesterol 25.00mg
Sodium 1283mg    

Super Food Ideas - December 2012 , Page 47
Recipe by Lucy Nunes
Photography by Jeremy Simons, Andrew Young & Craig Wall 

More from the Lebanese recipes kitchen: 

Lebanese lentils and rice 
Lebanese Lentil/Rice Pilaf With Blackened Onions
Lebanese Bean Stew
Shish Barak with Yoghurt
Lebanese Lentils & Red Peppers
Lebanese Lamb Kabobs 

Save and share Lebanese rice with lentils and toasted cauliflower recipe

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Photo: Lebanese rice with lentils and toasted cauliflower

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

To Prep 0:10
To Cook 0:20
INGREDIENTS 12
SERVINGS 4

Ingredients

1/2 cauliflower, cut into florets
2 teaspoons sumac
1 1/2 tablespoons olive oil
3 brown onions
1 1/2 cups white long-grain rice
2 1/2 cups vegetable stock
400g can lentils, drained, rinsed
20g butter
1 cup plain Greek-style yoghurt
1 garlic clove, crushed
1/2 cup roughly chopped fresh coriander leaves
Fresh coriander leaves, to serve

Method

Step 1
Preheat oven to 200°C/180°C fan-forced. Place cauliflower, sumac and 2 teaspoons oil in a roasting dish. Toss to coat. Season. Roast for 20 minutes or until golden and tender.
 
Step 2
Meanwhile, finely chop 1 onion. Heat 2 teaspoons of oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add rice. Stir. Add stock and lentils. Season. Bring to the boil. Cover. Reduce heat to low. Simmer for 12 to 15 minutes or until rice is tender.
 
Step 3
Meanwhile, thinly slice remaining onions. Heat butter and remaining oil in a large frying pan over medium heat. Add onion. Cook, stirring, for 15 to 18 minutes or until golden and caramelised. Combine yoghurt and garlic in a small bowl. Season.

Step 4
Fluff rice with fork. Add cauliflower mixture and coriander. Gently toss to combine. Transfer to large serving plate. Top with caramelised onion and coriander leaves. Serve with garlic yoghurt.

Nutrition

Energy 2344kJ    
Fat saturated 7.70g
Fat Total 18.30g    
Carbohydrate sugars -
Carbohydrate Total 80.10g    
Dietary Fibre 5.20g
Protein 15.60g    
Cholesterol 25.00mg
Sodium 1283mg    

Super Food Ideas - December 2012 , Page 47
Recipe by Lucy Nunes
Photography by Jeremy Simons, Andrew Young & Craig Wall 

More from the Lebanese recipes kitchen: 

Lebanese lentils and rice 
Lebanese Lentil/Rice Pilaf With Blackened Onions
Lebanese Bean Stew
Shish Barak with Yoghurt
Lebanese Lentils & Red Peppers
Lebanese Lamb Kabobs 

Save and share Lebanese rice with lentils and toasted cauliflower recipe

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Lebanese lentils and rice recipe

Photo: Lebanese lentils and rice

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

This buttery rice dish is a great accompaniment for meaty slow-cooked dishes. It uses only five ingredients.

To Prep 0:15
To Cook 0:25
INGREDIENTS 5
DIFFICULTY EASY
SERVINGS 8

Ingredients

2 tablespoons olive oil
4 brown onions, halved, thinly sliced
60g butter, chopped
3 cups basmati rice
2 x 400g cans lentils, drained, rinsed

Method

Step 1
Heat oil in a large frying pan over medium heat. Add onion. Stir to coat. Cover. Cook, stirring occasionally, for 12 minutes or until onion has softened. Remove lid. Cook, stirring occasionally, for 12 to 15 minutes or until golden and caramelised.

Step 2
Meanwhile, melt butter in a heavy-based saucepan over medium heat. Add rice. Stir to coat. Add 4 1/2 cups cold water. Season with salt. Bring to the boil. Reduce heat to low. Cover. Simmer for 12 minutes or until rice is just tender.

Step 3
Add lentils and half the onion to rice mixture. Stir to combine. Transfer to a serving dish. Top with remaining onion. Serve.

Nutrition

Energy 1765kJ    
Fat saturated .80g
Fat Total 11.30g    
Carbohydrate sugars -
Carbohydrate Total 68.70g    
Dietary Fibre 3.10g
Protein 9.20g    
Cholesterol 19.00mg
Sodium 256mg    

Super Food Ideas - July 2012 , Page 94
Recipe by Gemma Luongo
Photography by Andrew Young  

More from the Lebanese recipes kitchen:

Lebanese Lentil/Rice Pilaf With Blackened Onions
Lebanese Bean Stew
Shish Barak with Yoghurt
Lebanese Lentils & Red Peppers
Lebanese Lamb Kabobs
Lamb kofta with fattoush
 
Save and share Lebanese lentils and 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: Lebanese lentils and rice

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

This buttery rice dish is a great accompaniment for meaty slow-cooked dishes. It uses only five ingredients.

To Prep 0:15
To Cook 0:25
INGREDIENTS 5
DIFFICULTY EASY
SERVINGS 8

Ingredients

2 tablespoons olive oil
4 brown onions, halved, thinly sliced
60g butter, chopped
3 cups basmati rice
2 x 400g cans lentils, drained, rinsed

Method

Step 1
Heat oil in a large frying pan over medium heat. Add onion. Stir to coat. Cover. Cook, stirring occasionally, for 12 minutes or until onion has softened. Remove lid. Cook, stirring occasionally, for 12 to 15 minutes or until golden and caramelised.

Step 2
Meanwhile, melt butter in a heavy-based saucepan over medium heat. Add rice. Stir to coat. Add 4 1/2 cups cold water. Season with salt. Bring to the boil. Reduce heat to low. Cover. Simmer for 12 minutes or until rice is just tender.

Step 3
Add lentils and half the onion to rice mixture. Stir to combine. Transfer to a serving dish. Top with remaining onion. Serve.

Nutrition

Energy 1765kJ    
Fat saturated .80g
Fat Total 11.30g    
Carbohydrate sugars -
Carbohydrate Total 68.70g    
Dietary Fibre 3.10g
Protein 9.20g    
Cholesterol 19.00mg
Sodium 256mg    

Super Food Ideas - July 2012 , Page 94
Recipe by Gemma Luongo
Photography by Andrew Young  

More from the Lebanese recipes kitchen:

Lebanese Lentil/Rice Pilaf With Blackened Onions
Lebanese Bean Stew
Shish Barak with Yoghurt
Lebanese Lentils & Red Peppers
Lebanese Lamb Kabobs
Lamb kofta with fattoush
 
Save and share Lebanese lentils and 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.

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Roasted Green Wheat with Chicken ( Freekeh ma’ djej) Recipe

Photo: Roasted Green Wheat with Chicken

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Roasted Green Wheat with Chicken ( Freekeh ma’ djej) Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Roasted Green Wheat with Chicken ( Freekeh ma’ djej).

Before Lebanese folks were introduced to rice and adopted it wholeheartedly, roasted green wheat or freekeh was the main staple. It is basically wheat harvested while still green and smoked  in the fields. The farmers would then crack it (or keep it whole)  and store it  to eat throughout the year. It is available at middle-eastern stores under the name freekeh or frikeh, either in boxes or bags or in bulk. It is extremely nutritious. If you thought brown rice was the most nutritious, think again! Freekeh ( pronounced free-ka) has 4 times more iron, calcium, potassium, zinc, than brown rice!! When you cook it, its smoky flavor fills the kitchen and when you eat it you feel closer to the earth!

Freekeh can be used in so many ways: as a side dish, like rice; in a pilaf, with meat or veggies; in salads or soups. I found an Australian company that is planning to market bars similar to oatmeal bars using freekeh instead..

INGREDIENTS: Quantity will yield 4 generous servings.

1 3-pound chicken ( I used 2 cornish hens)
1 cup of freekeh
12 small onions
1 cup of chicken broth ( can substitute a chicken cube)
Spices consisting of : 1 cinnamon stick, a few sprigs of parsley, a carrot, a rib of celery ( for the chicken broth), 2 teaspoons of ground cinnamon, 2 teaspoons of ground allspice, salt ( to taste) and 1 teaspoon of black pepper.

1/3 cup of olive oil

METHOD:

Clean the freekeh by placing it in a sieve and running cold water on it and watching for stones or debris ( if you buy it in bulk)

Clean the chicken by rubbing a cut lemon all over it (optional) or running cold water on it and drying it with a paper towel. Sprinkle all the spices on it and set aside.

Peel the onions.

Heat the olive oil and brown the chicken all over. Set it aside.

Brown the onions in the oil or some additional oil. Set aside.

Place the chickens in a large pot and add the broth (or water and a cube) to make the broth needed to cook the freekeh in and finish cooking the chicken. About 1 1/2 quarts of liquid should be sufficient. Add the cinnamon stick, sprigs of parsley, carrot, bay leaf, etc. Cover the pot and let it come to a boil.

Lower the heat and let it simmer gently for 30 minutes or so until the chicken is cooked through.

In the skillet ( in which you have previously browned the onions) place the freekeh and stir-fry gently until all the grains are coated in oil. At this point, use a ladle and pour 3 cups of the chicken broth on the freekeh and cover the skillet. Let it simmer for 20 to 30 minutes until the liquid has been absorbed. The freekeh needs to be moist and tender, if it is not, add more broth and cook a bit longer.

When it is ready, serve with the chicken and onions on a large serving platter. The extra broth can be either serve on the side (make a sauce with a couple of tablespoons of cornstarch) or frozen for a soup at a later date.

Present plain yoghurt at the table with it if you wish. Sahteyn!
 
Source Taste of Beirut
 
More from the Lebanese Recipes Kitchen:

Artichoke and Sweet Potato Gratin
Lamb shanks with Middle Eastern flavours
Diced lamb tajine
Okra & Chickpea Tagine 
Okra Stew (YAKHNIT BAAMIEH)    
Cold Okra Salad
 
Save and Share Roasted Green Wheat with Chicken ( Freekeh ma’ djej) 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: Roasted Green Wheat with Chicken

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Roasted Green Wheat with Chicken ( Freekeh ma’ djej) Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Roasted Green Wheat with Chicken ( Freekeh ma’ djej).

Before Lebanese folks were introduced to rice and adopted it wholeheartedly, roasted green wheat or freekeh was the main staple. It is basically wheat harvested while still green and smoked  in the fields. The farmers would then crack it (or keep it whole)  and store it  to eat throughout the year. It is available at middle-eastern stores under the name freekeh or frikeh, either in boxes or bags or in bulk. It is extremely nutritious. If you thought brown rice was the most nutritious, think again! Freekeh ( pronounced free-ka) has 4 times more iron, calcium, potassium, zinc, than brown rice!! When you cook it, its smoky flavor fills the kitchen and when you eat it you feel closer to the earth!

Freekeh can be used in so many ways: as a side dish, like rice; in a pilaf, with meat or veggies; in salads or soups. I found an Australian company that is planning to market bars similar to oatmeal bars using freekeh instead..

INGREDIENTS: Quantity will yield 4 generous servings.

1 3-pound chicken ( I used 2 cornish hens)
1 cup of freekeh
12 small onions
1 cup of chicken broth ( can substitute a chicken cube)
Spices consisting of : 1 cinnamon stick, a few sprigs of parsley, a carrot, a rib of celery ( for the chicken broth), 2 teaspoons of ground cinnamon, 2 teaspoons of ground allspice, salt ( to taste) and 1 teaspoon of black pepper.

1/3 cup of olive oil

METHOD:

Clean the freekeh by placing it in a sieve and running cold water on it and watching for stones or debris ( if you buy it in bulk)

Clean the chicken by rubbing a cut lemon all over it (optional) or running cold water on it and drying it with a paper towel. Sprinkle all the spices on it and set aside.

Peel the onions.

Heat the olive oil and brown the chicken all over. Set it aside.

Brown the onions in the oil or some additional oil. Set aside.

Place the chickens in a large pot and add the broth (or water and a cube) to make the broth needed to cook the freekeh in and finish cooking the chicken. About 1 1/2 quarts of liquid should be sufficient. Add the cinnamon stick, sprigs of parsley, carrot, bay leaf, etc. Cover the pot and let it come to a boil.

Lower the heat and let it simmer gently for 30 minutes or so until the chicken is cooked through.

In the skillet ( in which you have previously browned the onions) place the freekeh and stir-fry gently until all the grains are coated in oil. At this point, use a ladle and pour 3 cups of the chicken broth on the freekeh and cover the skillet. Let it simmer for 20 to 30 minutes until the liquid has been absorbed. The freekeh needs to be moist and tender, if it is not, add more broth and cook a bit longer.

When it is ready, serve with the chicken and onions on a large serving platter. The extra broth can be either serve on the side (make a sauce with a couple of tablespoons of cornstarch) or frozen for a soup at a later date.

Present plain yoghurt at the table with it if you wish. Sahteyn!
 
Source Taste of Beirut
 
More from the Lebanese Recipes Kitchen:

Artichoke and Sweet Potato Gratin
Lamb shanks with Middle Eastern flavours
Diced lamb tajine
Okra & Chickpea Tagine 
Okra Stew (YAKHNIT BAAMIEH)    
Cold Okra Salad
 
Save and Share Roasted Green Wheat with Chicken ( Freekeh ma’ djej) 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