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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How to make tagine of chicken, olive & lemon

Find out how to make chicken tagine with or without a tagine pot.

Save and share how to make tagine of chicken, olive & lemon

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Find out how to make chicken tagine with or without a tagine pot.

Save and share how to make tagine of chicken, olive & lemon

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Moroccan chicken casserole recipe

Photo: Moroccan chicken casserole
Photography by John Paul Urizar

This Moroccan chicken casserole is a sensational slow cooker meal for the winter months.

To Prep 0:20
To Cook 6:00
INGREDIENTS 10
DIFFICULTY EASY
SERVINGS 4

Ingredients

1 medium red onion, chopped
2 garlic cloves, crushed
600g chicken thigh fillets, trimmed, cut into 4cm pieces
2 large carrots, peeled, cut into 3cm pieces
1 large red capsicum, cut into 3cm pieces
2 tablespoons plain flour
500g Campbell's Velish Moroccan Vegetable soup
2 cups chicken stock
2 x 125g cans chickpeas, drained, rinsed
Couscous and fresh coriander leaves, to serve

Method

Step 1
Preheat slow cooker on high. Add onion, garlic, chicken, carrot, capsicum and flour. Stir to combine. Add soup and stock. Season with pepper. Reduce heat to low. Cover. Cook for 6 hours, adding chickpeas in the last 5 minutes of cooking, or until chicken is cooked through and tender.

Step 2
Serve with couscous and coriander.

Nutrition

Energy 1780kJ    
Fat saturated 3.90g
Fat Total 12.50g    
Carbohydrate sugars -
Carbohydrate Total 37.50g    
Dietary Fibre 7.20g
Protein 36.80g    
Cholesterol 122.00mg
Sodium 1208.00mg
    
Super Food Ideas - August 2009 , Page 34
Recipe by Kim Coverdale 

More from the Lebanese Recipes Kitchen:  

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

Save and share Moroccan chicken casserole recipe

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Photo: Moroccan chicken casserole
Photography by John Paul Urizar

This Moroccan chicken casserole is a sensational slow cooker meal for the winter months.

To Prep 0:20
To Cook 6:00
INGREDIENTS 10
DIFFICULTY EASY
SERVINGS 4

Ingredients

1 medium red onion, chopped
2 garlic cloves, crushed
600g chicken thigh fillets, trimmed, cut into 4cm pieces
2 large carrots, peeled, cut into 3cm pieces
1 large red capsicum, cut into 3cm pieces
2 tablespoons plain flour
500g Campbell's Velish Moroccan Vegetable soup
2 cups chicken stock
2 x 125g cans chickpeas, drained, rinsed
Couscous and fresh coriander leaves, to serve

Method

Step 1
Preheat slow cooker on high. Add onion, garlic, chicken, carrot, capsicum and flour. Stir to combine. Add soup and stock. Season with pepper. Reduce heat to low. Cover. Cook for 6 hours, adding chickpeas in the last 5 minutes of cooking, or until chicken is cooked through and tender.

Step 2
Serve with couscous and coriander.

Nutrition

Energy 1780kJ    
Fat saturated 3.90g
Fat Total 12.50g    
Carbohydrate sugars -
Carbohydrate Total 37.50g    
Dietary Fibre 7.20g
Protein 36.80g    
Cholesterol 122.00mg
Sodium 1208.00mg
    
Super Food Ideas - August 2009 , Page 34
Recipe by Kim Coverdale 

More from the Lebanese Recipes Kitchen:  

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

Save and share Moroccan chicken casserole recipe

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Moroccan Chicken Salad Recipe

Photo: Moroccan Chicken Salad Recipe

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

Leftover chicken and rice come together in this flavorful main dish salad. Serve over baby spinach.

Makes: 4 servings, about 1 1/3 cups each

Active Time: 10 minutes

Total Time: 10 minutes

Ingredients

2 cups cooked rice
2 cups shredded cooked chicken
2 cups shredded carrots
1/4 cup sliced scallions
1/4 cup chopped Kalamata olives
1/4 cup reduced-sodium chicken broth
1/3 cup orange juice
2 tablespoons lemon juice
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
2 teaspoons extra-virgin olive oil
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
Salt & freshly ground pepper, to taste

Preparation

Combine rice, chicken, carrots, scallions and olives in a large bowl. Whisk together gravy (or broth), orange juice, lemon juice, mint, cilantro, oil, cinnamon, cayenne and salt and pepper to taste in another bowl. Toss dressing with rice mixture.

Nutrition

Per serving: 307 calories; 9 g fat ( 2 g sat , 5 g mono ); 63 mg cholesterol; 32 g carbohydrates; 24 g protein; 2 g fiber; 267 mg sodium; 455 mg potassium.

Nutrition Bonus: Vitamin A (190% daily value), Vitamin C & Selenium (31% dv), Folate (26% dv).

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 1 vegetable, 3 lean meat

From EatingWell: September 1997  

More from the Lebanese Recipes Kitchen: 

Tabbouleh Salad with Roasted Tomatoes 
Sautéed Zucchini with Za’atar and Crispy Chickpeas
Mujadra Safra 
Black Lentil and Couscous Salad 
Pomegranate Molasses Salad   
Moroccan lamb with chickpea salad

Save and share Moroccan Chicken Salad Recipe 

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Photo: Moroccan Chicken Salad Recipe

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

Leftover chicken and rice come together in this flavorful main dish salad. Serve over baby spinach.

Makes: 4 servings, about 1 1/3 cups each

Active Time: 10 minutes

Total Time: 10 minutes

Ingredients

2 cups cooked rice
2 cups shredded cooked chicken
2 cups shredded carrots
1/4 cup sliced scallions
1/4 cup chopped Kalamata olives
1/4 cup reduced-sodium chicken broth
1/3 cup orange juice
2 tablespoons lemon juice
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
2 teaspoons extra-virgin olive oil
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
Salt & freshly ground pepper, to taste

Preparation

Combine rice, chicken, carrots, scallions and olives in a large bowl. Whisk together gravy (or broth), orange juice, lemon juice, mint, cilantro, oil, cinnamon, cayenne and salt and pepper to taste in another bowl. Toss dressing with rice mixture.

Nutrition

Per serving: 307 calories; 9 g fat ( 2 g sat , 5 g mono ); 63 mg cholesterol; 32 g carbohydrates; 24 g protein; 2 g fiber; 267 mg sodium; 455 mg potassium.

Nutrition Bonus: Vitamin A (190% daily value), Vitamin C & Selenium (31% dv), Folate (26% dv).

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 1 vegetable, 3 lean meat

From EatingWell: September 1997  

More from the Lebanese Recipes Kitchen: 

Tabbouleh Salad with Roasted Tomatoes 
Sautéed Zucchini with Za’atar and Crispy Chickpeas
Mujadra Safra 
Black Lentil and Couscous Salad 
Pomegranate Molasses Salad   
Moroccan lamb with chickpea salad

Save and share Moroccan Chicken Salad 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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Fish Couscous with Onion T'faya Recipe

Photo: Fish Couscous with Onion T'faya Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Fish Couscous with Onion T'faya Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Fish Couscous with Onion T'faya.

T'fayas, special-occasion dishes served all along Morocco's Atlantic coast, are known for their thick, sweet and heavily spiced sauces. This one gets a pleasant layer of sweetness from raisins and a touch of sugar, which marries perfectly with halibut.

8 servings

Active Time: 1 hour

Total Time: 1 hour

Ingredients

1/2 cup raisins
4 tablespoons extra-virgin olive oil, divided
2 tablespoons butter
8 saffron threads, (see Ingredient Note)
2 teaspoons salt
1 teaspoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground pepper
3 large onions, (2-2 1/2 pounds), very thinly sliced
1 tablespoon sugar
2 1/3 cups reduced-sodium chicken broth, fish broth or vegetable broth, divided
2 1/2 pounds Pacific halibut, or other firm white fish, skinned and cut into 2-inch wide pieces
Freshly ground pepper, to taste
1 tablespoon canola oil
1/2 cup sliced or slivered almonds
1 cup whole-wheat couscous

Preparation

Place raisins in a small bowl and cover with warm water; let soak for 10 minutes. Drain.
Crush saffron and salt together in a mortar and pestle until a coarse powder forms. (Alternatively, place saffron and salt on a cutting board and use the flat side of a chef’s knife to grind into a coarse powder.) Combine with ginger, turmeric, allspice, nutmeg, cinnamon and pepper in a small bowl.
 
Heat 2 tablespoons olive oil and butter in a Dutch oven over medium heat. Add the spice mixture and cook, stirring, until the mixture starts to foam. Add onions, sugar and the plumped raisins. Cook, stirring occasionally, until the onions turn light brown, 20 to 25 minutes. Add 1 cup broth and nestle fish into the onion mixture. Cover and cook until the fish is flaky, 8 to 10 minutes. Remove from the heat and season with pepper. Cover and set aside.
 
Meanwhile, heat canola oil in a small skillet over medium-high heat. Add almonds and cook, stirring, until just beginning to turn golden, about 1 minute. Drain on paper towels.
 
Bring the remaining 1 1/3 cups broth and the remaining 2 tablespoons olive oil to a boil in a small saucepan. Add couscous in a stream. Stir once. Cover, remove from the heat and let stand for 5 minutes. Fluff with a fork.
 
To serve, mound the couscous on a shallow platter. Top with the fish and onion t’faya and sprinkle the almonds on top.

Tips & Notes

Ingredient note: The dried stigma from Crocus sativus, saffron adds flavor and golden color to a variety of Middle Eastern, African and European foods. Find it in the spice section of supermarkets, gourmet shops and at tienda.com. It will keep in an airtight container for several years.

Nutrition

Per serving: 464 calories; 18 g fat ( 4 g sat , 9 g mono ); 54 mg cholesterol; 39 g carbohydrates; 37 g protein; 6 g fiber; 702 mg sodium; 839 mg potassium.

Nutrition Bonus: Magnesium (36% daily value), Potassium (24% dv).

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 1 vegetable, 1/2 fruit, 4 lean meat, 2 fat

From EatingWell: September/October 2008

More from the Lebanese Recipes Kitchen: 
 
Spicy Fish Lebanese Style
Samaki Harra (Lebanese Chilli Fish) 
Mediterranean fish stew 
Fish Kibbeh 
Siyadiyeh (Siyadiya) 
Fried Fish (SAMAK MAQLI)

Save and share Fish Couscous with Onion T'faya Recipe

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Photo: Fish Couscous with Onion T'faya Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Fish Couscous with Onion T'faya Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Fish Couscous with Onion T'faya.

T'fayas, special-occasion dishes served all along Morocco's Atlantic coast, are known for their thick, sweet and heavily spiced sauces. This one gets a pleasant layer of sweetness from raisins and a touch of sugar, which marries perfectly with halibut.

8 servings

Active Time: 1 hour

Total Time: 1 hour

Ingredients

1/2 cup raisins
4 tablespoons extra-virgin olive oil, divided
2 tablespoons butter
8 saffron threads, (see Ingredient Note)
2 teaspoons salt
1 teaspoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground pepper
3 large onions, (2-2 1/2 pounds), very thinly sliced
1 tablespoon sugar
2 1/3 cups reduced-sodium chicken broth, fish broth or vegetable broth, divided
2 1/2 pounds Pacific halibut, or other firm white fish, skinned and cut into 2-inch wide pieces
Freshly ground pepper, to taste
1 tablespoon canola oil
1/2 cup sliced or slivered almonds
1 cup whole-wheat couscous

Preparation

Place raisins in a small bowl and cover with warm water; let soak for 10 minutes. Drain.
Crush saffron and salt together in a mortar and pestle until a coarse powder forms. (Alternatively, place saffron and salt on a cutting board and use the flat side of a chef’s knife to grind into a coarse powder.) Combine with ginger, turmeric, allspice, nutmeg, cinnamon and pepper in a small bowl.
 
Heat 2 tablespoons olive oil and butter in a Dutch oven over medium heat. Add the spice mixture and cook, stirring, until the mixture starts to foam. Add onions, sugar and the plumped raisins. Cook, stirring occasionally, until the onions turn light brown, 20 to 25 minutes. Add 1 cup broth and nestle fish into the onion mixture. Cover and cook until the fish is flaky, 8 to 10 minutes. Remove from the heat and season with pepper. Cover and set aside.
 
Meanwhile, heat canola oil in a small skillet over medium-high heat. Add almonds and cook, stirring, until just beginning to turn golden, about 1 minute. Drain on paper towels.
 
Bring the remaining 1 1/3 cups broth and the remaining 2 tablespoons olive oil to a boil in a small saucepan. Add couscous in a stream. Stir once. Cover, remove from the heat and let stand for 5 minutes. Fluff with a fork.
 
To serve, mound the couscous on a shallow platter. Top with the fish and onion t’faya and sprinkle the almonds on top.

Tips & Notes

Ingredient note: The dried stigma from Crocus sativus, saffron adds flavor and golden color to a variety of Middle Eastern, African and European foods. Find it in the spice section of supermarkets, gourmet shops and at tienda.com. It will keep in an airtight container for several years.

Nutrition

Per serving: 464 calories; 18 g fat ( 4 g sat , 9 g mono ); 54 mg cholesterol; 39 g carbohydrates; 37 g protein; 6 g fiber; 702 mg sodium; 839 mg potassium.

Nutrition Bonus: Magnesium (36% daily value), Potassium (24% dv).

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 1 vegetable, 1/2 fruit, 4 lean meat, 2 fat

From EatingWell: September/October 2008

More from the Lebanese Recipes Kitchen: 
 
Spicy Fish Lebanese Style
Samaki Harra (Lebanese Chilli Fish) 
Mediterranean fish stew 
Fish Kibbeh 
Siyadiyeh (Siyadiya) 
Fried Fish (SAMAK MAQLI)

Save and share Fish Couscous with Onion T'faya Recipe

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Okra & Chickpea Tagine Recipe

Photo: Okra & Chickpea Tagine Recipe

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

This quick and easy okra and chickpea stew is full of Moroccan flavors. The name “tagine” refers to the two-part, cone-shaped casserole dish in which countless slow-cooked Moroccan dishes are prepared. You don't need to prepare this in a tagine dish—it works well in a large saucepan—but if you have one, here's a chance to use it.

6 servings

Active Time: 50 minutes

Total Time: 50 minutes

 Ingredients

1 pound fresh or frozen okra, stem ends trimmed, cut into 1/2-inch pieces
10 sprigs fresh cilantro, plus more leaves for garnish
2 tablespoons extra-virgin olive oil
1 red bell pepper, finely diced
1 medium onion, finely diced
3 cloves garlic, minced
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground pepper
3 plum tomatoes, diced, or 1 cup drained canned diced tomatoes
1/2 cup vegetable broth, or reduced-sodium chicken broth
3/4 teaspoon ground cumin
1 15-ounce can chickpeas, rinsed
3/4 teaspoon salt
1 teaspoon harissa, (see Ingredient Note) or hot sauce, or to taste

Preparation

Place a large bowl of ice water next to the stove. Bring a large saucepan of water to a boil. Add okra and cook for 2 minutes. Transfer the okra with a slotted spoon to the ice water. Drain.
 
Tie cilantro sprigs together with kitchen string.
 
Heat oil in a tagine dish set over a heat diffuser or a large saucepan over medium-high heat. Add bell pepper. Cook, stirring, until soft, 2 to 5 minutes. Transfer to a bowl with a slotted spoon.
 
Add onion, garlic, ginger and pepper to the pan. Cook, stirring, until the onion is soft, 3 to 6 minutes. Mix in tomatoes, broth, cumin, the okra, cilantro sprigs and half the bell pepper. Reduce heat to medium; partially cover. Cook, stirring occasionally, until the okra is soft, 10 to 15 minutes. Stir in chickpeas and salt; cook for 4 minutes. Remove from the heat; discard the cilantro sprigs. Stir in harissa (or hot sauce). Serve sprinkled with the remaining bell pepper and cilantro leaves, if desired.

Tips & Notes

Make Ahead Tip: Equipment: Kitchen string

Ingredient note: Harissa is a fiery Tunisian chile paste commonly used in North African cooking. Find it at specialty-food stores, mustaphas.com or amazon.com. Harissa in a tube will be much hotter than that in a jar. You can substitute Chinese or Thai chile-garlic sauce for it.

Nutrition

Per serving: 136 calories; 6 g fat ( 1 g sat , 4 g mono ); 0 mg cholesterol; 20 g carbohydrates; 0 g added sugars; 5 g protein; 7 g fiber; 443 mg sodium; 389 mg potassium.

Nutrition Bonus: Vitamin C (80% daily value), Vitamin A (25% dv), Folate (20% dv).

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 2 vegetable, 1 fat

From EatingWell: September/October 2008  

More from the Lebanese Recipes Kitchen:
 
Okra Stew (YAKHNIT BAAMIEH)
Cold Okra Salad 
Bemieh bi Zayt (Okra in Oil) 
Okra with Tomato 
Lamb with chickpea and almond rice 
Chicken & chickpea tabouli salad

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Photo: Okra & Chickpea Tagine Recipe

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

This quick and easy okra and chickpea stew is full of Moroccan flavors. The name “tagine” refers to the two-part, cone-shaped casserole dish in which countless slow-cooked Moroccan dishes are prepared. You don't need to prepare this in a tagine dish—it works well in a large saucepan—but if you have one, here's a chance to use it.

6 servings

Active Time: 50 minutes

Total Time: 50 minutes

 Ingredients

1 pound fresh or frozen okra, stem ends trimmed, cut into 1/2-inch pieces
10 sprigs fresh cilantro, plus more leaves for garnish
2 tablespoons extra-virgin olive oil
1 red bell pepper, finely diced
1 medium onion, finely diced
3 cloves garlic, minced
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground pepper
3 plum tomatoes, diced, or 1 cup drained canned diced tomatoes
1/2 cup vegetable broth, or reduced-sodium chicken broth
3/4 teaspoon ground cumin
1 15-ounce can chickpeas, rinsed
3/4 teaspoon salt
1 teaspoon harissa, (see Ingredient Note) or hot sauce, or to taste

Preparation

Place a large bowl of ice water next to the stove. Bring a large saucepan of water to a boil. Add okra and cook for 2 minutes. Transfer the okra with a slotted spoon to the ice water. Drain.
 
Tie cilantro sprigs together with kitchen string.
 
Heat oil in a tagine dish set over a heat diffuser or a large saucepan over medium-high heat. Add bell pepper. Cook, stirring, until soft, 2 to 5 minutes. Transfer to a bowl with a slotted spoon.
 
Add onion, garlic, ginger and pepper to the pan. Cook, stirring, until the onion is soft, 3 to 6 minutes. Mix in tomatoes, broth, cumin, the okra, cilantro sprigs and half the bell pepper. Reduce heat to medium; partially cover. Cook, stirring occasionally, until the okra is soft, 10 to 15 minutes. Stir in chickpeas and salt; cook for 4 minutes. Remove from the heat; discard the cilantro sprigs. Stir in harissa (or hot sauce). Serve sprinkled with the remaining bell pepper and cilantro leaves, if desired.

Tips & Notes

Make Ahead Tip: Equipment: Kitchen string

Ingredient note: Harissa is a fiery Tunisian chile paste commonly used in North African cooking. Find it at specialty-food stores, mustaphas.com or amazon.com. Harissa in a tube will be much hotter than that in a jar. You can substitute Chinese or Thai chile-garlic sauce for it.

Nutrition

Per serving: 136 calories; 6 g fat ( 1 g sat , 4 g mono ); 0 mg cholesterol; 20 g carbohydrates; 0 g added sugars; 5 g protein; 7 g fiber; 443 mg sodium; 389 mg potassium.

Nutrition Bonus: Vitamin C (80% daily value), Vitamin A (25% dv), Folate (20% dv).

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 2 vegetable, 1 fat

From EatingWell: September/October 2008  

More from the Lebanese Recipes Kitchen:
 
Okra Stew (YAKHNIT BAAMIEH)
Cold Okra Salad 
Bemieh bi Zayt (Okra in Oil) 
Okra with Tomato 
Lamb with chickpea and almond rice 
Chicken & chickpea tabouli salad

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Slow-Cooker Moroccan Lentil Soup Recipe

Photo: Slow-Cooker Moroccan Lentil Soup Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Slow-Cooker Moroccan Lentil Soup Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Slow-Cooker Moroccan Lentil Soup.

Like most soups, this Moroccan lentil soup recipe gets better with time as the complex seasonings have time to develop. Make it a day ahead if you can—this easy slow cooker/crock pot recipe variation makes it a cinch to get the soup cooking while you do other things.

12 servings, about 1 1/4 cups each

Active Time: 30 minutes

Total Time: 4 1/2-5 1/2 hours on High or 8 1/2 to 10 1/2 hours on Low

Ingredients

2 cups chopped onions
2 cups chopped carrots
4 cloves garlic, minced
2 teaspoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground pepper
6 cups vegetable broth or reduced-sodium chicken broth
2 cups water
3 cups chopped cauliflower
1 3/4 cups lentils
1 28-ounce can diced tomatoes
2 tablespoons tomato paste
4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
1/2 cup chopped fresh cilantro
2 tablespoons lemon juice

Preparation

Combine onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon and pepper in a 5- to 6-quart slow cooker. Add broth, water, cauliflower, lentils, tomatoes and tomato paste and stir until well combined.
 
Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low.
 
During the last 30 minutes of cooking, stir in spinach. Just before serving, stir in cilantro and lemon juice.

Tips & Notes

Make Ahead Tip: Stir in spinach (Step 3), cover and refrigerate for up to 3 days or freeze for up to 6 months. Stir in cilantro and lemon juice just before serving. Equipment: 5- to 6-quart slow cooker

Nutrition

Per serving: 152 calories; 1 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 28 g carbohydrates; 0 g added sugars; 9 g protein; 9 g fiber; 618 mg sodium; 681 mg potassium.

Nutrition Bonus: Vitamin A (96% daily value), Folate (47% dv), Vitamin C (42% dv), Iron (23% dv), Potassium (20% dv).

Exchanges: 1 starch, 2 vegetable, 1/2 lean meat

From EatingWell: January/February 2013  

More from the Lebanese Recipes Kitchen:

Lentil and Green Collard Soup
Adas bil Hamod (Lebanese Lentil Lemon Soup)
Light Lentil Soup with Minced Beef
Lebanese Lentil Soup Recipe 
Lemon, lentil and spinach soup 
Middle Eastern-style lentil & spinach soup

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Photo: Slow-Cooker Moroccan Lentil Soup Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Slow-Cooker Moroccan Lentil Soup Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Slow-Cooker Moroccan Lentil Soup.

Like most soups, this Moroccan lentil soup recipe gets better with time as the complex seasonings have time to develop. Make it a day ahead if you can—this easy slow cooker/crock pot recipe variation makes it a cinch to get the soup cooking while you do other things.

12 servings, about 1 1/4 cups each

Active Time: 30 minutes

Total Time: 4 1/2-5 1/2 hours on High or 8 1/2 to 10 1/2 hours on Low

Ingredients

2 cups chopped onions
2 cups chopped carrots
4 cloves garlic, minced
2 teaspoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground pepper
6 cups vegetable broth or reduced-sodium chicken broth
2 cups water
3 cups chopped cauliflower
1 3/4 cups lentils
1 28-ounce can diced tomatoes
2 tablespoons tomato paste
4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
1/2 cup chopped fresh cilantro
2 tablespoons lemon juice

Preparation

Combine onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon and pepper in a 5- to 6-quart slow cooker. Add broth, water, cauliflower, lentils, tomatoes and tomato paste and stir until well combined.
 
Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low.
 
During the last 30 minutes of cooking, stir in spinach. Just before serving, stir in cilantro and lemon juice.

Tips & Notes

Make Ahead Tip: Stir in spinach (Step 3), cover and refrigerate for up to 3 days or freeze for up to 6 months. Stir in cilantro and lemon juice just before serving. Equipment: 5- to 6-quart slow cooker

Nutrition

Per serving: 152 calories; 1 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 28 g carbohydrates; 0 g added sugars; 9 g protein; 9 g fiber; 618 mg sodium; 681 mg potassium.

Nutrition Bonus: Vitamin A (96% daily value), Folate (47% dv), Vitamin C (42% dv), Iron (23% dv), Potassium (20% dv).

Exchanges: 1 starch, 2 vegetable, 1/2 lean meat

From EatingWell: January/February 2013  

More from the Lebanese Recipes Kitchen:

Lentil and Green Collard Soup
Adas bil Hamod (Lebanese Lentil Lemon Soup)
Light Lentil Soup with Minced Beef
Lebanese Lentil Soup Recipe 
Lemon, lentil and spinach soup 
Middle Eastern-style lentil & spinach soup

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Chicken tagine with apricots and almonds recipe

Photo: Chicken tagine with apricots and almonds recipe

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

Ingredients
For the marinade
1tsp cinnamon
1tsp ground ginger
½tsp turmeric
½tsp black pepper
1tsp salt
1tbsp olive oil
1 large chicken breasts, diced
25g butter
1 large red onion, thinly sliced
2 cloves garlic, crushed
2 cups water
2tbsp honey
400g dried apricots, cut into halves
To garnish
200g flaked toasted almonds
sprig fresh coriander, roughly chopped
sprig fresh parsley, roughly chopped
500g couscous accompaniment
1 red pepper, roasted and diced (optional)

Preparation

Mix all of the dry marinade ingredients together with 1tbsp olive oil. Stir in the chicken to coat well. Heat a large frying pan until very hot and quickly brown the chicken on all sides. Remove the chicken and any cooking juices from the pan and set aside in a bowl.

In a clean saucepan heat the butter and remaining oil. Add the onions and garlic and gently fry for 4 - 5 minutes without colouring.

Add the chicken and cooking juices, apricots, honey and water and stir well. Allow to simmer gently for approx 1 hour with the lid on or until the apricots are tender and the sauce has thickened. Stir frequently to prevent sticking or burning the base of the pan.

To serve, garnish with a generous sprinkling of flaked almonds, chopped coriander and parsley. Serve with couscous (plain or with roasted red peppers mixed in for more flavour)

Tips

The above recipe is also suitable for home freezing. It can also be cooked in a pressure cooker for approx 20 minutes, after firstly sealing the chicken.

The chicken can be replaced with lamb or pork or even chick peas for a vegetarian option. 

From TESCO realfood   

More from the Lebanese Recipes Kitchen: 

Chicken and carrot tagine 
Chicken and apricot tagine 
Family meals: Easy lamb tagine 
Fruity lamb tagine  
Lamb tagine with dates & sweet potatoes 
Couscous with vegetable tagine 

Save and share Chicken tagine with apricots and almonds recipe 

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Photo: Chicken tagine with apricots and almonds recipe

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

Ingredients
For the marinade
1tsp cinnamon
1tsp ground ginger
½tsp turmeric
½tsp black pepper
1tsp salt
1tbsp olive oil
1 large chicken breasts, diced
25g butter
1 large red onion, thinly sliced
2 cloves garlic, crushed
2 cups water
2tbsp honey
400g dried apricots, cut into halves
To garnish
200g flaked toasted almonds
sprig fresh coriander, roughly chopped
sprig fresh parsley, roughly chopped
500g couscous accompaniment
1 red pepper, roasted and diced (optional)

Preparation

Mix all of the dry marinade ingredients together with 1tbsp olive oil. Stir in the chicken to coat well. Heat a large frying pan until very hot and quickly brown the chicken on all sides. Remove the chicken and any cooking juices from the pan and set aside in a bowl.

In a clean saucepan heat the butter and remaining oil. Add the onions and garlic and gently fry for 4 - 5 minutes without colouring.

Add the chicken and cooking juices, apricots, honey and water and stir well. Allow to simmer gently for approx 1 hour with the lid on or until the apricots are tender and the sauce has thickened. Stir frequently to prevent sticking or burning the base of the pan.

To serve, garnish with a generous sprinkling of flaked almonds, chopped coriander and parsley. Serve with couscous (plain or with roasted red peppers mixed in for more flavour)

Tips

The above recipe is also suitable for home freezing. It can also be cooked in a pressure cooker for approx 20 minutes, after firstly sealing the chicken.

The chicken can be replaced with lamb or pork or even chick peas for a vegetarian option. 

From TESCO realfood   

More from the Lebanese Recipes Kitchen: 

Chicken and carrot tagine 
Chicken and apricot tagine 
Family meals: Easy lamb tagine 
Fruity lamb tagine  
Lamb tagine with dates & sweet potatoes 
Couscous with vegetable tagine 

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Cauliflower and potato tagine recipe

Photo: Cauliflower and potato tagine recipe

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

Takes: 20 mins to prepare and 50 mins to cook
serves: 4

Ingredients

75ml olive oil
1 small cauliflower, prepared into large florets
2 carrots, peeled and roughly chopped
2 large potatoes, peeled and cut into thick wedges
1 large courgette, channeled and sliced
1 onion, sliced into rings
1tsp ground cumin
1tsp ground cinnamon
1tsp paprika
thyme sprigs, to garnish
salt
pepper 

Preparation:

Pre-heat the oven to 200°C.

Heat some of the olive oil in a large tagine set over a moderate heat. Saute the onion for 4-5 minutes, stirring occasionally. Add the carrot, potato, cauliflower and courgette and a little more olive oil stirring well to combine.

Sprinkle over the spices, stir well again and cook for a further 3-4 minutes. Cover with a lid and transfer to the oven. Cook for 30-40 minutes until the vegetables are cooked and nicely coloured.

Remove from the oven, then season to taste and garnish with thyme sprigs before serving. 

More from the Lebanese Recipes Kitchen: 

Mediterranean chicken with roasted vegetables 
Mediterranean vegetables with lamb 
Herbed lamb cutlets with roasted vegetables  
Basic roast beef & vegetables 
Grilled Vegetables 
Chicken and Vegetables Rice 

Save and share Cauliflower and potato tagine recipe

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Photo: Cauliflower and potato tagine recipe

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

Takes: 20 mins to prepare and 50 mins to cook
serves: 4

Ingredients

75ml olive oil
1 small cauliflower, prepared into large florets
2 carrots, peeled and roughly chopped
2 large potatoes, peeled and cut into thick wedges
1 large courgette, channeled and sliced
1 onion, sliced into rings
1tsp ground cumin
1tsp ground cinnamon
1tsp paprika
thyme sprigs, to garnish
salt
pepper 

Preparation:

Pre-heat the oven to 200°C.

Heat some of the olive oil in a large tagine set over a moderate heat. Saute the onion for 4-5 minutes, stirring occasionally. Add the carrot, potato, cauliflower and courgette and a little more olive oil stirring well to combine.

Sprinkle over the spices, stir well again and cook for a further 3-4 minutes. Cover with a lid and transfer to the oven. Cook for 30-40 minutes until the vegetables are cooked and nicely coloured.

Remove from the oven, then season to taste and garnish with thyme sprigs before serving. 

More from the Lebanese Recipes Kitchen: 

Mediterranean chicken with roasted vegetables 
Mediterranean vegetables with lamb 
Herbed lamb cutlets with roasted vegetables  
Basic roast beef & vegetables 
Grilled Vegetables 
Chicken and Vegetables Rice 

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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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Morrocan Egg and Meatball Tagine Recipe

Photo: Morrocan Egg and Meatball Tagine Recipe

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

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

YIELD: 4 to 6 servings
LEVEL: Easy

Ingredients

MEATBALLS:

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

1/2 teaspoon paprika
Salt and pepper

SAUCE:

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

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

Pita bread, for serving

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

Directions

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

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

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

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

Save and share Morrocan Egg and Meatball Tagine Recipe

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Photo: Morrocan Egg and Meatball Tagine Recipe

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

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

YIELD: 4 to 6 servings
LEVEL: Easy

Ingredients

MEATBALLS:

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

1/2 teaspoon paprika
Salt and pepper

SAUCE:

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

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

Pita bread, for serving

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

Directions

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

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

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

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

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Chicken & Couscous One-pot Recipe

Photo: Chicken & Couscous One-pot Recipe

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

This one-pot meal is perfect for fuss-free midweek entertaining.

Cuisine: Moroccan
Recipe Type: Main Dish
Prep 10 mins | Cook 1 hr
Yield: 4 Servings
Level: Easy
Source: Good Food magazine, June 2009.

Ingredients

8 skin on, bone-in chicken thighs
2 tsp turmeric
1 tbsp garam masala
2 tbsp sunflower oil
2 onions , finely sliced
3 garlic cloves , sliced
500ml chicken stock (from a cube is fine)
large handful whole green olives
zest and juice 1 lemon
250g couscous
small bunch flat-leaf parsley , chopped

Method

Toss the chicken thighs in half the spices and a pinch of salt until completely coated. Heat 1 tbsp oil in a large sauté pan with a lid. Fry chicken, skin-side down, for 10 mins until golden brown, turn over, then cook for 2 mins before removing from the pan. Pour the rest of the oil into the pan, then fry the onions and garlic for 8 mins until golden. Stir in the rest of the spices, then cook for 1 min longer. Pour over the chicken stock and scatter in the olives. Bring everything to the boil, turn down the heat, then sit the chicken, skinside up, in the stock.

Cover the pan with a lid, then simmer gently for 35-40 mins until the chicken is tender. Put the kettle on, then lift the chicken onto a plate and keep warm. Take the pan off the heat. Stir the lemon juice and couscous into the saucy onions in the pan and top up with enough boiling water just to cover the couscous if you need to. Place the lid back on the pan, then leave to stand for 5 mins until the couscous is cooked through. Fluff through half the parsley and the lemon zest, then sit the chicken on top. Scatter with the rest of the parsley and zest before serving.

Try

TIP
Whole stone-in olives have a better flavour than pitted ones, so will improve the finished dish. For a punchier flavour add 1 finely chopped preserved Moroccan lemon and stir it into the stock before adding the couscous.

Nutrition per serving:
900 kcalories, protein 60g, carbohydrate 42g, fat 56 g, saturated fat 15g, fibre 2g, sugar 5g, salt 1.75 g

More from the Lebanese Recipes Kitchen:

Moroccan Couscous with chicken
Chicken kebabs with lemon and coriander couscous
Brick Chicken with Apricot Couscous
Moroccan Couscous with Chicken and Prunes
Apricot Couscous
Chicken, harissa and aubergine tagine  

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Photo: Chicken & Couscous One-pot Recipe

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

This one-pot meal is perfect for fuss-free midweek entertaining.

Cuisine: Moroccan
Recipe Type: Main Dish
Prep 10 mins | Cook 1 hr
Yield: 4 Servings
Level: Easy
Source: Good Food magazine, June 2009.

Ingredients

8 skin on, bone-in chicken thighs
2 tsp turmeric
1 tbsp garam masala
2 tbsp sunflower oil
2 onions , finely sliced
3 garlic cloves , sliced
500ml chicken stock (from a cube is fine)
large handful whole green olives
zest and juice 1 lemon
250g couscous
small bunch flat-leaf parsley , chopped

Method

Toss the chicken thighs in half the spices and a pinch of salt until completely coated. Heat 1 tbsp oil in a large sauté pan with a lid. Fry chicken, skin-side down, for 10 mins until golden brown, turn over, then cook for 2 mins before removing from the pan. Pour the rest of the oil into the pan, then fry the onions and garlic for 8 mins until golden. Stir in the rest of the spices, then cook for 1 min longer. Pour over the chicken stock and scatter in the olives. Bring everything to the boil, turn down the heat, then sit the chicken, skinside up, in the stock.

Cover the pan with a lid, then simmer gently for 35-40 mins until the chicken is tender. Put the kettle on, then lift the chicken onto a plate and keep warm. Take the pan off the heat. Stir the lemon juice and couscous into the saucy onions in the pan and top up with enough boiling water just to cover the couscous if you need to. Place the lid back on the pan, then leave to stand for 5 mins until the couscous is cooked through. Fluff through half the parsley and the lemon zest, then sit the chicken on top. Scatter with the rest of the parsley and zest before serving.

Try

TIP
Whole stone-in olives have a better flavour than pitted ones, so will improve the finished dish. For a punchier flavour add 1 finely chopped preserved Moroccan lemon and stir it into the stock before adding the couscous.

Nutrition per serving:
900 kcalories, protein 60g, carbohydrate 42g, fat 56 g, saturated fat 15g, fibre 2g, sugar 5g, salt 1.75 g

More from the Lebanese Recipes Kitchen:

Moroccan Couscous with chicken
Chicken kebabs with lemon and coriander couscous
Brick Chicken with Apricot Couscous
Moroccan Couscous with Chicken and Prunes
Apricot Couscous
Chicken, harissa and aubergine tagine  

Save and share Chicken & Couscous One-pot Recipe

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Moroccan Mushrooms with Couscous recipe

Photo: Moroccan Mushrooms with Couscous recipe

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

Cuisine: Moroccan
Recipe Type: Main Dish
Prep 15 mins | Cook 15 mins
Yield: 4 Servings
Level: Easy
Vegetarian, Low-fat
Source: Good Food magazine, February 2010. 

Ingredients

1 red onion , sliced
1 tsp olive oil
½ tsp ground cinnamon
1 tsp ground cumin
300g mushrooms , quartered
400g can chopped tomatoes
410g can chickpeas , rinsed and drained
1 tsp clear honey
175g couscous
50g soft dried apricots , diced
handful flat-leaf parsley , roughly chopped 

Method

Fry the onion in the oil for 6 mins until softened. Add the cinnamon and cumin and cook for 1 min, stirring. Add the mushrooms, cook for 2 mins, then stir in the tomatoes, chickpeas and honey. Season and simmer for 7-8 mins.
Meanwhile, mix the couscous with the dried apricots and some seasoning in a bowl. Pour over 250ml boiling water, stir to mix, then cover. Leave to stand for 7 mins or until softened. To serve, fluff up with a fork, stir in the parsley and top with the mushroom mixture. Great served with some green beans.

Nutrition per serving:

245 kcalories, protein 11g, carbohydrate 44g, fat 4 g, saturated fat 0g, fibre 6g, sugar 11g, salt 0.51 g

More from the Lebanese Recipes Kitchen:

Moroccan kofte & chorizo stew
Chicken Tagine with Onions, Honey, and Mint
Vegetarian tagine
Lamb tagine with dates & sweet potatoes
Moroccan chicken, carrot and chickpea
Black Lentil and Couscous Salad 

Save and share Moroccan Mushrooms with Couscous Recipe 

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Photo: Moroccan Mushrooms with Couscous recipe

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

Cuisine: Moroccan
Recipe Type: Main Dish
Prep 15 mins | Cook 15 mins
Yield: 4 Servings
Level: Easy
Vegetarian, Low-fat
Source: Good Food magazine, February 2010. 

Ingredients

1 red onion , sliced
1 tsp olive oil
½ tsp ground cinnamon
1 tsp ground cumin
300g mushrooms , quartered
400g can chopped tomatoes
410g can chickpeas , rinsed and drained
1 tsp clear honey
175g couscous
50g soft dried apricots , diced
handful flat-leaf parsley , roughly chopped 

Method

Fry the onion in the oil for 6 mins until softened. Add the cinnamon and cumin and cook for 1 min, stirring. Add the mushrooms, cook for 2 mins, then stir in the tomatoes, chickpeas and honey. Season and simmer for 7-8 mins.
Meanwhile, mix the couscous with the dried apricots and some seasoning in a bowl. Pour over 250ml boiling water, stir to mix, then cover. Leave to stand for 7 mins or until softened. To serve, fluff up with a fork, stir in the parsley and top with the mushroom mixture. Great served with some green beans.

Nutrition per serving:

245 kcalories, protein 11g, carbohydrate 44g, fat 4 g, saturated fat 0g, fibre 6g, sugar 11g, salt 0.51 g

More from the Lebanese Recipes Kitchen:

Moroccan kofte & chorizo stew
Chicken Tagine with Onions, Honey, and Mint
Vegetarian tagine
Lamb tagine with dates & sweet potatoes
Moroccan chicken, carrot and chickpea
Black Lentil and Couscous Salad 

Save and share Moroccan Mushrooms with Couscous Recipe 

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Slow Cooker Moroccan Brisket with Red Onions and Apricot Couscous Recipe

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

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

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

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

Directions

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

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

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

More from the Lebanese Recipes Kitchen:

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

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

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

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

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

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

Directions

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

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

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

More from the Lebanese Recipes Kitchen:

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

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

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Lamb shank tagine with prunes and carrots, served with steamed couscous recipe

Photo: Lamb shank tagine with prunes and carrots, served with steamed couscous recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb shank tagine with prunes and carrots, served with steamed couscous. Enjoy the good taste of food and learn how to make Lamb shank tagine with prunes and carrots, served with steamed couscous. 

Ingredients
Lamb

4 lamb shanks
1 brown onion diced
3 cloves garlic-crushed
1 litre chicken stock
1 tbsp honey
10 prunes
1 tbsp pomegranate molasses*
2 carrots cut into batons
Salt & pepper to taste
Sprig of coriander to garnish

Spices

1 tsp ras el hanout*
3 cardamom pods
2 star anise
1 cinnamon Stick
3 cloves whole
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp caraway seeds
10-15 threads saffron

Steamed couscous

500gm couscous
1/2 litre carrot juice or chicken stock
100g butter
2 sprigs of parsley, chopped
1 tbsp olive oil
Salt and pepper to taste

Preparation method

Method for the lamb shanks

On a medium flame using a tagine, seal shanks until brown using a little oil, then remove and set aside. Add all spices (dry and seeds) and roast in the tagine, then add onions and garlic to spices and fry until golden brown. Add the stock, shanks, honey, pomegranate molasses and salt and pepper to taste, bring to boil then cover with tagine lid and simmer on a very low flame or in the oven on 160 C for 1.5-2 hours. Prunes and carrots should be added in the last 30 mins of cooking.

Method for the carrot couscous

Place couscous in a bowl and set aside, put the rest of ingredients in a deep pan except for parsley. Bring to the boil and pour over couscous, stir to distribute liquid evenly then cover in plastic wrap for 10-15 minutes giving time for the couscous to absorb all the liquid. Uncover and add parsley and fluff the mixture with a fork.

*Pomegranate Molasses and Ras el Hanout can be found in some supermarkets and specialty food outlets.

From Sydney restaurant Kazbah

More from the Lebanese Recipes Kitchen:   

Fruity lamb tagine
Lamb tagine with dates & sweet potatoes
Family meals: Easy lamb tagine
Lamb tagine with chickpeas 
Moroccan Lamb Tagine 
Lamb, fig & almond tagine  

Save and share Lamb shank tagine with prunes and carrots, served with steamed couscous 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: Lamb shank tagine with prunes and carrots, served with steamed couscous recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb shank tagine with prunes and carrots, served with steamed couscous. Enjoy the good taste of food and learn how to make Lamb shank tagine with prunes and carrots, served with steamed couscous. 

Ingredients
Lamb

4 lamb shanks
1 brown onion diced
3 cloves garlic-crushed
1 litre chicken stock
1 tbsp honey
10 prunes
1 tbsp pomegranate molasses*
2 carrots cut into batons
Salt & pepper to taste
Sprig of coriander to garnish

Spices

1 tsp ras el hanout*
3 cardamom pods
2 star anise
1 cinnamon Stick
3 cloves whole
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp caraway seeds
10-15 threads saffron

Steamed couscous

500gm couscous
1/2 litre carrot juice or chicken stock
100g butter
2 sprigs of parsley, chopped
1 tbsp olive oil
Salt and pepper to taste

Preparation method

Method for the lamb shanks

On a medium flame using a tagine, seal shanks until brown using a little oil, then remove and set aside. Add all spices (dry and seeds) and roast in the tagine, then add onions and garlic to spices and fry until golden brown. Add the stock, shanks, honey, pomegranate molasses and salt and pepper to taste, bring to boil then cover with tagine lid and simmer on a very low flame or in the oven on 160 C for 1.5-2 hours. Prunes and carrots should be added in the last 30 mins of cooking.

Method for the carrot couscous

Place couscous in a bowl and set aside, put the rest of ingredients in a deep pan except for parsley. Bring to the boil and pour over couscous, stir to distribute liquid evenly then cover in plastic wrap for 10-15 minutes giving time for the couscous to absorb all the liquid. Uncover and add parsley and fluff the mixture with a fork.

*Pomegranate Molasses and Ras el Hanout can be found in some supermarkets and specialty food outlets.

From Sydney restaurant Kazbah

More from the Lebanese Recipes Kitchen:   

Fruity lamb tagine
Lamb tagine with dates & sweet potatoes
Family meals: Easy lamb tagine
Lamb tagine with chickpeas 
Moroccan Lamb Tagine 
Lamb, fig & almond tagine  

Save and share Lamb shank tagine with prunes and carrots, served with steamed couscous recipe 

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Warm Moroccan lamb salad recipe

Photo: Warm Moroccan lamb salad recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to tryWarm Moroccan lamb salad recipe. Enjoy the Middle Eastern Cuisine and learn how to make Warm Moroccan lamb salad.

Takes: 3 hrs 45 mins
Makes: 6

Ingredients

1kg (2lb) boneless lamb shoulder
2 tsp tagine paste
1 tsp Moroccan spice blend, such as ras el hanout
2 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
½ x 30g pack mint, leaves only
25g (1oz) flaked toasted almonds
½ x 30g pack fresh coriander, leaves only
seeds from ½ pomegranate

Preparation

Preheat the oven to gas 7, 220ºC, fan 200ºC. Unroll the lamb and spread the tagine paste in the middle, then re-roll. Coat in the Moroccan spices and put into a roasting tin. Roast in the oven for 30 minutes, then cover the lamb with foil, reduce the temperature to gas 2, 150ºC, fan 130ºC and cook for 2½-3 hours.

Remove the lamb from the oven and leave to rest for 15 minutes. Put on a board and, using two forks, flake or shred the meat, discarding any fat. Arrange on a platter.

Mix 2 tablespoons of meat juice with the oil and red wine vinegar and drizzle over the lamb. Scatter over the mint, almonds, coriander and pomegranate seeds and serve immediately.
 
From TESCO Realfood

More from the Lebanese Recipes Kitchen: 
 
Potato and asparagus salad 
Eggplant and couscous salad with yoghurt dressing 
Classic potato salad  
Chicken couscous salad 
Spicy couscous salad 
Meatballs with couscous salad 

Save and share Warm Moroccan lamb salad recipe

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Photo: Warm Moroccan lamb salad recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to tryWarm Moroccan lamb salad recipe. Enjoy the Middle Eastern Cuisine and learn how to make Warm Moroccan lamb salad.

Takes: 3 hrs 45 mins
Makes: 6

Ingredients

1kg (2lb) boneless lamb shoulder
2 tsp tagine paste
1 tsp Moroccan spice blend, such as ras el hanout
2 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
½ x 30g pack mint, leaves only
25g (1oz) flaked toasted almonds
½ x 30g pack fresh coriander, leaves only
seeds from ½ pomegranate

Preparation

Preheat the oven to gas 7, 220ºC, fan 200ºC. Unroll the lamb and spread the tagine paste in the middle, then re-roll. Coat in the Moroccan spices and put into a roasting tin. Roast in the oven for 30 minutes, then cover the lamb with foil, reduce the temperature to gas 2, 150ºC, fan 130ºC and cook for 2½-3 hours.

Remove the lamb from the oven and leave to rest for 15 minutes. Put on a board and, using two forks, flake or shred the meat, discarding any fat. Arrange on a platter.

Mix 2 tablespoons of meat juice with the oil and red wine vinegar and drizzle over the lamb. Scatter over the mint, almonds, coriander and pomegranate seeds and serve immediately.
 
From TESCO Realfood

More from the Lebanese Recipes Kitchen: 
 
Potato and asparagus salad 
Eggplant and couscous salad with yoghurt dressing 
Classic potato salad  
Chicken couscous salad 
Spicy couscous salad 
Meatballs with couscous salad 

Save and share Warm Moroccan lamb salad recipe

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Mini Moroccan lamb pittas recipe

Photo: Mini Moroccan lamb pittas recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Mini Moroccan lamb pittas recipe. Enjoy Middle Eastern food and learn how to make Mini Moroccan lamb pittas.

Takes: 15 mins to prepare and 25 mins to cook, 20 mins to cool
Serves: 4

Ingredients

1 x 400g pack lean lamb mince
1 tbsp harissa paste
3cm (1½in) piece root ginger, grated
1 small red onion, finely chopped
1 garlic clove, finely chopped
2 tbsp chopped flat-leaf parsley
1 tbsp olive oil
8 mini pittas
1 x 211g tub tzatziki
1 x 60g bag rocket
For the sticky onions
1 tbsp olive oil
1 large red onion, finely sliced
1 tsp caster sugar
1 tbsp balsamic vinegar

Preparation

Combine the lamb, harissa, ginger, onion, garlic, parsley and olive oil in a large bowl. Season well and shape into 8 small patties, then cover with clingfilm and chill for 20 minutes, or overnight.

To make the sticky onions, heat the oil in a large frying pan, add the onion slices and season well. Cook over a gentle heat for 10-15 minutes, stirring frequently, until softened and golden. Add the sugar and cook for a further 2 minutes, until it has dissolved. Turn up the heat, add the balsamic vinegar and cook for 2 minutes, until all the ingredients are combined. Put the onion mixture in a small bowl or Tupperware box and set aside.

When you’re ready to barbecue, brush the lamb burgers with oil and barbecue for 3-4 minutes on each side until they are cooked through and lightly charred.

To serve, slice the pittas down one side and add a spoonful of tzatziki and some rocket leaves, then the mini burgers and top with a good spoonful of the sticky onions.

TESCO realfood

More from the Lebanese Recipes Kitchen:

DIY kofta burgers
Turkish Lamb Pita Burgers
Chickpea Burgers & Tahini Sauce
Vegetarian delight
Lamb & apricot meatballs
Falafel & halloumi burgers  

Save and share Mini Moroccan lamb pittas recipe

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Photo: Mini Moroccan lamb pittas recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Mini Moroccan lamb pittas recipe. Enjoy Middle Eastern food and learn how to make Mini Moroccan lamb pittas.

Takes: 15 mins to prepare and 25 mins to cook, 20 mins to cool
Serves: 4

Ingredients

1 x 400g pack lean lamb mince
1 tbsp harissa paste
3cm (1½in) piece root ginger, grated
1 small red onion, finely chopped
1 garlic clove, finely chopped
2 tbsp chopped flat-leaf parsley
1 tbsp olive oil
8 mini pittas
1 x 211g tub tzatziki
1 x 60g bag rocket
For the sticky onions
1 tbsp olive oil
1 large red onion, finely sliced
1 tsp caster sugar
1 tbsp balsamic vinegar

Preparation

Combine the lamb, harissa, ginger, onion, garlic, parsley and olive oil in a large bowl. Season well and shape into 8 small patties, then cover with clingfilm and chill for 20 minutes, or overnight.

To make the sticky onions, heat the oil in a large frying pan, add the onion slices and season well. Cook over a gentle heat for 10-15 minutes, stirring frequently, until softened and golden. Add the sugar and cook for a further 2 minutes, until it has dissolved. Turn up the heat, add the balsamic vinegar and cook for 2 minutes, until all the ingredients are combined. Put the onion mixture in a small bowl or Tupperware box and set aside.

When you’re ready to barbecue, brush the lamb burgers with oil and barbecue for 3-4 minutes on each side until they are cooked through and lightly charred.

To serve, slice the pittas down one side and add a spoonful of tzatziki and some rocket leaves, then the mini burgers and top with a good spoonful of the sticky onions.

TESCO realfood

More from the Lebanese Recipes Kitchen:

DIY kofta burgers
Turkish Lamb Pita Burgers
Chickpea Burgers & Tahini Sauce
Vegetarian delight
Lamb & apricot meatballs
Falafel & halloumi burgers  

Save and share Mini Moroccan lamb pittas recipe

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Moroccan tomato & chickpea soup with couscous recipe

Photo: Moroccan tomato & chickpea soup with couscous recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan tomato & chickpea soup with couscous recipe. Enjoy Middle Eastern food and learn how to make Moroccan tomato & chickpea soup with couscous.

This filling soup is healthy and packed with the flavours of North Africa: harissa, ginger, lemon and coriander

Easy
Serves 4
Prep 20 mins
Cook 45 mins
Freezable

Ingredients

75g couscous
3 tbsp olive oil
750ml hot vegetable stock
1 large onion , finely chopped
1 carrot , chopped into small cubes
4 garlic cloves , crushed
half a finger of ginger , peeled and finely chopped
1-2 tbsp ras-el-hanout
1 tbsp harissa paste , plus extra to serve
400g tin chopped tomatoes
400g tin chickpeas
juice ½ lemon
roughly chopped coriander , to serve

Method

Tip the couscous into a bowl, season with salt and pepper and stir through 1 tbsp of the oil. Pour over enough hot stock just to cover and cover the bowl with cling film and set aside.
Heat the rest of the oil in a saucepan and cook the onion and carrot gently for 8 mins until softened. Add the garlic and ginger and cook for 2 mins more then stir in the ras el hanout and harissa and cook for another minute. Pour in the tomatoes and stock and give everything a good stir. Season, add the chickpeas and simmer everything gently for 20 mins until thickened slightly then squeeze over the lemon.
Uncover the couscous and fluff up with a fork. Spoon the soup into bowls, top each with a mound of couscous, scatter with coriander and serve with extra harissa for those who want it.

Try

RAS-EL-HANOUT

Ras el hanout, a North African spice mix, contains cardamom, cinnamon, clove, coriander, cumin, nutmeg, turmeric and black pepper. Find it in larger supermarkets, or use a mix of the spices above.

Nutrition per serving

265 kcalories, protein 7.3g, carbohydrate 33g, fat 10.4 g, saturated fat 1.4g, fibre 6g, sugar 9.9g, salt 1.2 g

Recipe from bbcgoodfood.com, June 2012.  

More from the Lebanese Recipes Kitchen:    

Rustic vegetable soup 
Moroccan carrot and coriander soup 
Roast chicken soup 
Lamb and Brown Rice Broth 
Barley with Beef and Mushroom Soup
Kofta Spring Season Soup 

Save and share Moroccan tomato & chickpea soup with couscous recipe

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Photo: Moroccan tomato & chickpea soup with couscous recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan tomato & chickpea soup with couscous recipe. Enjoy Middle Eastern food and learn how to make Moroccan tomato & chickpea soup with couscous.

This filling soup is healthy and packed with the flavours of North Africa: harissa, ginger, lemon and coriander

Easy
Serves 4
Prep 20 mins
Cook 45 mins
Freezable

Ingredients

75g couscous
3 tbsp olive oil
750ml hot vegetable stock
1 large onion , finely chopped
1 carrot , chopped into small cubes
4 garlic cloves , crushed
half a finger of ginger , peeled and finely chopped
1-2 tbsp ras-el-hanout
1 tbsp harissa paste , plus extra to serve
400g tin chopped tomatoes
400g tin chickpeas
juice ½ lemon
roughly chopped coriander , to serve

Method

Tip the couscous into a bowl, season with salt and pepper and stir through 1 tbsp of the oil. Pour over enough hot stock just to cover and cover the bowl with cling film and set aside.
Heat the rest of the oil in a saucepan and cook the onion and carrot gently for 8 mins until softened. Add the garlic and ginger and cook for 2 mins more then stir in the ras el hanout and harissa and cook for another minute. Pour in the tomatoes and stock and give everything a good stir. Season, add the chickpeas and simmer everything gently for 20 mins until thickened slightly then squeeze over the lemon.
Uncover the couscous and fluff up with a fork. Spoon the soup into bowls, top each with a mound of couscous, scatter with coriander and serve with extra harissa for those who want it.

Try

RAS-EL-HANOUT

Ras el hanout, a North African spice mix, contains cardamom, cinnamon, clove, coriander, cumin, nutmeg, turmeric and black pepper. Find it in larger supermarkets, or use a mix of the spices above.

Nutrition per serving

265 kcalories, protein 7.3g, carbohydrate 33g, fat 10.4 g, saturated fat 1.4g, fibre 6g, sugar 9.9g, salt 1.2 g

Recipe from bbcgoodfood.com, June 2012.  

More from the Lebanese Recipes Kitchen:    

Rustic vegetable soup 
Moroccan carrot and coriander soup 
Roast chicken soup 
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Kofta Spring Season Soup 

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