How to Make Kabsa

This kabsa rice dish is the equivalent of the Italian risotto or Spanish paella. This is a traditional rice dish in the south Mediterranean and combines wonderful spice flavors with the topping of chicken or meat and toasted nuts. These dishes are mainly made from a mixture of spices, rice (usually long-grain basmati), meat and vegetables. There are many kinds of kabsa and each kind has a uniqueness about it. The spices, rice and meat may be enhanced with almonds, pine nuts, onions and raisins. It's very fulfilling and very worth the time it takes to make.

Total Time: 2 Hours 20 Minutes
Prep Time: 20 Minutes
Cook Time: 2 Hours
Yield: 4-6
Level: Medium

Ingredients

2 cups long grain Uncle Ben's rice
1 1/2 cup chopped ripe tomato
2 cups chopped onion
1/2 cup white raisons soaked in 1/3 cup water
1/2 cup sliced almonds
1/2 cup pistachios
1/2 cup pine nuts
1 1/2 tsp salt
1 tbs ground cardamom
10 cloves
1/2 tsp nutmeg
1/2 tsp Dede's 7 spices
1/4 tsp cinnamon
1/4 tsp ground black pepper
4 cups chicken broth
6 tbs butter
2 tbs olive oil

Pre-cooked chicken in broth:

2 chicken breasts or 2 thighs and 2 drumsticks
6 cups water
1/2 cup chopped onion
2 bay leaves
2 cinnamon sticks
1 tsp salt

Directions

NOTE: IF USING DEDEMED KABSA SPICE, THEN REPLACE CARDAMOM, NUTMEG, 7 SPICES, CINNAMON, CLOVES AND BLACK PEPPER WITH 3 TBS KABSA SPICE.

In a large pot place chicken, water, onion, bay leaves, cinnamon stick and salt and let cook covered on low heat for about 1 1/2 hour.

In a large bowl rinse rice and pour off excess water, mix in seasonings.

In another large pot add 2tbs olive oil and 1 tbs butter, then add chopped onions and chopped tomatoes and cook for 10 minutes on medium heat. Next add rice, mix and then add 4 cups of chicken broth from the cooked chicken, stir and then add 3 tbs butter. Let come to a boil and then turn down to low heat, cover and let cook for 45 minutes. In a small pan, add 2 tbs butter and stir in nuts and raisins, let cook until all are evenly brown, set aside for garnish. In the mean time, pull apart cooked chicken and remove any bones.

After 45 minutes, fluff rice with a fork and let sit another 10 minutes.

To present dish, pour out the rice into a large serving dish, place pieces of chicken on top and then put the nut and raisin mixture on top of that. Serve with yogurt or salad.

NOTE: TO USE DEDE'S KABSA SPICE, REPLACE CARDAMOM, CLOVES, NUTMEG, 7 SPICES, CINNAMON, BLACK PEPPER WITH 2 TBS DEDE'S KABSA SPICE
 
Save and Share How to Make Kabsa

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.

This kabsa rice dish is the equivalent of the Italian risotto or Spanish paella. This is a traditional rice dish in the south Mediterranean and combines wonderful spice flavors with the topping of chicken or meat and toasted nuts. These dishes are mainly made from a mixture of spices, rice (usually long-grain basmati), meat and vegetables. There are many kinds of kabsa and each kind has a uniqueness about it. The spices, rice and meat may be enhanced with almonds, pine nuts, onions and raisins. It's very fulfilling and very worth the time it takes to make.

Total Time: 2 Hours 20 Minutes
Prep Time: 20 Minutes
Cook Time: 2 Hours
Yield: 4-6
Level: Medium

Ingredients

2 cups long grain Uncle Ben's rice
1 1/2 cup chopped ripe tomato
2 cups chopped onion
1/2 cup white raisons soaked in 1/3 cup water
1/2 cup sliced almonds
1/2 cup pistachios
1/2 cup pine nuts
1 1/2 tsp salt
1 tbs ground cardamom
10 cloves
1/2 tsp nutmeg
1/2 tsp Dede's 7 spices
1/4 tsp cinnamon
1/4 tsp ground black pepper
4 cups chicken broth
6 tbs butter
2 tbs olive oil

Pre-cooked chicken in broth:

2 chicken breasts or 2 thighs and 2 drumsticks
6 cups water
1/2 cup chopped onion
2 bay leaves
2 cinnamon sticks
1 tsp salt

Directions

NOTE: IF USING DEDEMED KABSA SPICE, THEN REPLACE CARDAMOM, NUTMEG, 7 SPICES, CINNAMON, CLOVES AND BLACK PEPPER WITH 3 TBS KABSA SPICE.

In a large pot place chicken, water, onion, bay leaves, cinnamon stick and salt and let cook covered on low heat for about 1 1/2 hour.

In a large bowl rinse rice and pour off excess water, mix in seasonings.

In another large pot add 2tbs olive oil and 1 tbs butter, then add chopped onions and chopped tomatoes and cook for 10 minutes on medium heat. Next add rice, mix and then add 4 cups of chicken broth from the cooked chicken, stir and then add 3 tbs butter. Let come to a boil and then turn down to low heat, cover and let cook for 45 minutes. In a small pan, add 2 tbs butter and stir in nuts and raisins, let cook until all are evenly brown, set aside for garnish. In the mean time, pull apart cooked chicken and remove any bones.

After 45 minutes, fluff rice with a fork and let sit another 10 minutes.

To present dish, pour out the rice into a large serving dish, place pieces of chicken on top and then put the nut and raisin mixture on top of that. Serve with yogurt or salad.

NOTE: TO USE DEDE'S KABSA SPICE, REPLACE CARDAMOM, CLOVES, NUTMEG, 7 SPICES, CINNAMON, BLACK PEPPER WITH 2 TBS DEDE'S KABSA SPICE
 
Save and Share How to Make Kabsa

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

Cinnamon and rosewater rice pudding with pomegranate syrup recipe

Cinnamon and rosewater rice pudding with pomegranate
syrup Recipe
Photography Chris Chen

Rice pudding is a winter comfort all over the globe. In Portugal, it’s called arroz doce and, in France, it’s known as riz au lait. This version, served with pomegranate syrup and pistachios, is very much a Middle Eastern variation. The trickle of the tart and sweet syrup is the perfect match for this creamy, cinnamon-spiked rice dessert.

Serves 6
Preparation 15min
Cooking 1hr 15min
Skill level Mid

By
Kate Gibbs

Ingredients

1 litre milk
250 ml (1 cup) thickened cream
2 tbsp caster sugar
1 vanilla bean, split, seeds scraped
½ tsp ground cinnamon
220 g short-grain rice
½ tsp rosewater (see Note)
dried rose petals (see Note) (optional), chopped pistachios and pomegranate seeds, to serve

Pomegranate syrup

750 ml (3 cups) unsweetened pomegranate juice
55 g (¼ cup) caster sugar
1 tbsp fresh lemon juice

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

To make the syrup, place all ingredients in a pan over medium heat and stir occasionally for 3 minutes or until sugar dissolves. Reduce heat to low and simmer gently for 40 minutes or until reduced by two-thirds. Cool in pan.

Place milk, cream, sugar, vanilla bean and cinnamon in a saucepan over medium–high heat and bring to a simmer. Gradually add rice. Cook, stirring constantly, for 25 minutes or until rice is al dente and pudding is thickened. Discard vanilla bean. Remove from heat.

Stir rosewater and a pinch of sea salt into rice pudding, then spoon into bowls. Serve drizzled with pomegranate syrup and scattered with dried rose petals, if using, pistachios and pomegranate seeds.

Note
• Rosewater is a musky flavouring that is made by distilling rose petals. It is available from Middle Eastern food shops and select supermarkets.
• Dried rose petals are available from specialist and Middle Eastern food shops.

Adopted from Feast magazine

More from the Lebanese recipes kitchen:

Chocolate Mohallabiah
Turmeric and aniseed cake (sfouf) 
Lebanese Sugared Donuts 
Walnut, date & honey cake
Pistachio Chocolate Slices
Creamy Semolina Pudding

Save and share Cinnamon and rosewater rice pudding with pomegranate syrup 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.

Cinnamon and rosewater rice pudding with pomegranate
syrup Recipe
Photography Chris Chen

Rice pudding is a winter comfort all over the globe. In Portugal, it’s called arroz doce and, in France, it’s known as riz au lait. This version, served with pomegranate syrup and pistachios, is very much a Middle Eastern variation. The trickle of the tart and sweet syrup is the perfect match for this creamy, cinnamon-spiked rice dessert.

Serves 6
Preparation 15min
Cooking 1hr 15min
Skill level Mid

By
Kate Gibbs

Ingredients

1 litre milk
250 ml (1 cup) thickened cream
2 tbsp caster sugar
1 vanilla bean, split, seeds scraped
½ tsp ground cinnamon
220 g short-grain rice
½ tsp rosewater (see Note)
dried rose petals (see Note) (optional), chopped pistachios and pomegranate seeds, to serve

Pomegranate syrup

750 ml (3 cups) unsweetened pomegranate juice
55 g (¼ cup) caster sugar
1 tbsp fresh lemon juice

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

To make the syrup, place all ingredients in a pan over medium heat and stir occasionally for 3 minutes or until sugar dissolves. Reduce heat to low and simmer gently for 40 minutes or until reduced by two-thirds. Cool in pan.

Place milk, cream, sugar, vanilla bean and cinnamon in a saucepan over medium–high heat and bring to a simmer. Gradually add rice. Cook, stirring constantly, for 25 minutes or until rice is al dente and pudding is thickened. Discard vanilla bean. Remove from heat.

Stir rosewater and a pinch of sea salt into rice pudding, then spoon into bowls. Serve drizzled with pomegranate syrup and scattered with dried rose petals, if using, pistachios and pomegranate seeds.

Note
• Rosewater is a musky flavouring that is made by distilling rose petals. It is available from Middle Eastern food shops and select supermarkets.
• Dried rose petals are available from specialist and Middle Eastern food shops.

Adopted from Feast magazine

More from the Lebanese recipes kitchen:

Chocolate Mohallabiah
Turmeric and aniseed cake (sfouf) 
Lebanese Sugared Donuts 
Walnut, date & honey cake
Pistachio Chocolate Slices
Creamy Semolina Pudding

Save and share Cinnamon and rosewater rice pudding with pomegranate syrup 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

Addas polow (Persian rice pilaf and lentils) recipe

Tony Tan recalls that Melbourne's Shakahari restaurant
showed how the spices of Asia and Africa could be used
to breathe life into staples such as lentils and rice. Tan's
Persian pilaf, pictured. Photo: Marina Oliphant

Author: Tony Tan

Time: < 30 mins
Difficulty: Medium
Serves: 6-8
Special options: Vegetarian, Gluten-free

This dish is loosely based on a recipe from Margaret Shaida's excellent cookbook, The Legendary Cuisine of Persia.

Ingredients

500 g basmati rice, washed
120 g green lentils
1/2 tsp turmeric
100 ml vegetable oil
60 g sultanas, soaked in warm water for 20 minutes
120g stoned dates, sliced
1 small onion, sliced
2 cloves garlic, minced
5 cm cinnamon stick
2 tbsp clarified butter
1 bunch spinach, stemmed, washed, blanched and dried
sea salt and freshly ground black pepper
crisp-fried shallots to garnish

Method

Soak the washed rice in water for about two hours. In a separate container, soak the lentils for one hour. Drain, cook lentils in a saucepan with sufficient water to cover until tender, about five minutes. Add salt to taste and drain well. Set aside.

Drain water from the rice and add to a pot and cover with fresh water 2cm above the rice. Add turmeric and salt to taste. Bring to a boil over medium heat, then turn heat to very low, cover pot and transfer to a simmer mat and leave to cook for 15 minutes. Turn off heat and leave another five minutes. Uncover and fluff gently with a fork.

Meanwhile, in a frying pan, add the oil and briefly fry the dates with the sultanas. Remove with a slotted spoon and put aside. In the same oil, fry onions, garlic and cinnamon over gentle heat until fragrant. Remove and toss with date mixture.

Before serving, heat clarified butter and fry spinach briefly. Sprinkle with salt and pepper. Mix rice gently with lentils, date mixture, spinach, garnish liberally with fried shallots and serve.

Adopted from Good Food 

More from the Lebanese Recipes Kitchen:

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
Chicken Majboos 

Save and share Addas polow (Persian rice pilaf and lentils) 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.

Tony Tan recalls that Melbourne's Shakahari restaurant
showed how the spices of Asia and Africa could be used
to breathe life into staples such as lentils and rice. Tan's
Persian pilaf, pictured. Photo: Marina Oliphant

Author: Tony Tan

Time: < 30 mins
Difficulty: Medium
Serves: 6-8
Special options: Vegetarian, Gluten-free

This dish is loosely based on a recipe from Margaret Shaida's excellent cookbook, The Legendary Cuisine of Persia.

Ingredients

500 g basmati rice, washed
120 g green lentils
1/2 tsp turmeric
100 ml vegetable oil
60 g sultanas, soaked in warm water for 20 minutes
120g stoned dates, sliced
1 small onion, sliced
2 cloves garlic, minced
5 cm cinnamon stick
2 tbsp clarified butter
1 bunch spinach, stemmed, washed, blanched and dried
sea salt and freshly ground black pepper
crisp-fried shallots to garnish

Method

Soak the washed rice in water for about two hours. In a separate container, soak the lentils for one hour. Drain, cook lentils in a saucepan with sufficient water to cover until tender, about five minutes. Add salt to taste and drain well. Set aside.

Drain water from the rice and add to a pot and cover with fresh water 2cm above the rice. Add turmeric and salt to taste. Bring to a boil over medium heat, then turn heat to very low, cover pot and transfer to a simmer mat and leave to cook for 15 minutes. Turn off heat and leave another five minutes. Uncover and fluff gently with a fork.

Meanwhile, in a frying pan, add the oil and briefly fry the dates with the sultanas. Remove with a slotted spoon and put aside. In the same oil, fry onions, garlic and cinnamon over gentle heat until fragrant. Remove and toss with date mixture.

Before serving, heat clarified butter and fry spinach briefly. Sprinkle with salt and pepper. Mix rice gently with lentils, date mixture, spinach, garnish liberally with fried shallots and serve.

Adopted from Good Food 

More from the Lebanese Recipes Kitchen:

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
Chicken Majboos 

Save and share Addas polow (Persian rice pilaf and lentils) 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

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

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 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

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

Traditional Bahraini Chicken Machboos Recipe

Photo: Traditional Bahraini Chicken Machboos

Chicken Machboos is the national dish of Bahrain. A spiced chicken and rice dish, this recipe is thoroughly authentic and guaranteed delicious. 

Yield: 10 persons

Ingredients (10 persons)

Amount Measure Name
1.80 l Water
1.00 kg Basmati rice
30.00 g Knorr Savoury Rice Seasoning
500.00 g Tomato
2.50 kg Chicken
500.00 g Onion
100.00 g Coriander
2.00 pc Green hot pepper
3.00 pc Black dried lime
18.00 g Arabic mixed spice blend (Baharat)
12.00 g Turmeric powder
8.00 g Cumin
16.00 g Cinnamon Powder
10.00 g Cardamom Powder
18.00 g Garlic Cloves
4.00 g Ginger
75.00 g Butter
25.00 ml Knorr Lime Seasoning
75.00 ml Water for lime seasoning
75.00 ml Rose water
80.00 g Oil
50.00 g Knorr Lemon & Herb Seasoning

Preparation

1. Cut the chicken in half. Heat the water and leave aside. In a small bowl, mix the Baharat, turmeric, cumin, and cardamom together and add to the mixture one teaspoon of Knorr Lemon & Herb Flavoured Seasoning. Sprinkle half of the spice mixture on the chicken halves.
 
2. Heat oil in a large cooking pan, fry the onions until golden brown, then add to the pepper and the black limes - you must make a hole in each limes.
 
3. Add the chicken to the onion mixture and turn it over a few times in the pan. Sprinkle on the chicken a teaspoon of cinnamon and the rest of the mixed spices. Turn the contents all together so the chicken is coated with the spices, cover the pan and let it cook on medium heat for 3 minutes.
 
4. Add the garlic, chopped ginger, and tomato cubes to the pan and turn the ingredients in the pan a few times. Cover again for 3 minutes on medium heat. Sprinkle with the rest of the Knorr Lemon and Herb Seasoning and pour water on it while it is still hot.
 
5. Cover the pan and let it cook for about 1 hour, or until the chicken is cooked. Add the chopped coriander 5 minutes before you remove the chicken from the stock in the pan. While the chicken is cooking, wash the rice well and soak for 10 minutes in cold water, then drain.
 
6. Remove the chicken from the pan and put on an oven tray, brush with some oil and sprinkle with the rest of the cinnamon powder and grill in the oven until the chicken is golden brown.
 
7. Add the rice and Knorr Savory Rice Seasoning to the chicken stock, stir, then let it cook on low heat until the rice absorbs the stock and is almost done.
 
8. Sprinkle rose water and Knorr Lime Seasoning over the rice and place the butter pieces on top. Cover the pan and cook on low heat for 30 minutes.
 
9. Serve the rice on a large serving plate and place the grilled chicken halves on the top.
 
Source: Unilever Food Solutions

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 Traditional Bahraini Chicken Machboos 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: Traditional Bahraini Chicken Machboos

Chicken Machboos is the national dish of Bahrain. A spiced chicken and rice dish, this recipe is thoroughly authentic and guaranteed delicious. 

Yield: 10 persons

Ingredients (10 persons)

Amount Measure Name
1.80 l Water
1.00 kg Basmati rice
30.00 g Knorr Savoury Rice Seasoning
500.00 g Tomato
2.50 kg Chicken
500.00 g Onion
100.00 g Coriander
2.00 pc Green hot pepper
3.00 pc Black dried lime
18.00 g Arabic mixed spice blend (Baharat)
12.00 g Turmeric powder
8.00 g Cumin
16.00 g Cinnamon Powder
10.00 g Cardamom Powder
18.00 g Garlic Cloves
4.00 g Ginger
75.00 g Butter
25.00 ml Knorr Lime Seasoning
75.00 ml Water for lime seasoning
75.00 ml Rose water
80.00 g Oil
50.00 g Knorr Lemon & Herb Seasoning

Preparation

1. Cut the chicken in half. Heat the water and leave aside. In a small bowl, mix the Baharat, turmeric, cumin, and cardamom together and add to the mixture one teaspoon of Knorr Lemon & Herb Flavoured Seasoning. Sprinkle half of the spice mixture on the chicken halves.
 
2. Heat oil in a large cooking pan, fry the onions until golden brown, then add to the pepper and the black limes - you must make a hole in each limes.
 
3. Add the chicken to the onion mixture and turn it over a few times in the pan. Sprinkle on the chicken a teaspoon of cinnamon and the rest of the mixed spices. Turn the contents all together so the chicken is coated with the spices, cover the pan and let it cook on medium heat for 3 minutes.
 
4. Add the garlic, chopped ginger, and tomato cubes to the pan and turn the ingredients in the pan a few times. Cover again for 3 minutes on medium heat. Sprinkle with the rest of the Knorr Lemon and Herb Seasoning and pour water on it while it is still hot.
 
5. Cover the pan and let it cook for about 1 hour, or until the chicken is cooked. Add the chopped coriander 5 minutes before you remove the chicken from the stock in the pan. While the chicken is cooking, wash the rice well and soak for 10 minutes in cold water, then drain.
 
6. Remove the chicken from the pan and put on an oven tray, brush with some oil and sprinkle with the rest of the cinnamon powder and grill in the oven until the chicken is golden brown.
 
7. Add the rice and Knorr Savory Rice Seasoning to the chicken stock, stir, then let it cook on low heat until the rice absorbs the stock and is almost done.
 
8. Sprinkle rose water and Knorr Lime Seasoning over the rice and place the butter pieces on top. Cover the pan and cook on low heat for 30 minutes.
 
9. Serve the rice on a large serving plate and place the grilled chicken halves on the top.
 
Source: Unilever Food Solutions

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 Traditional Bahraini Chicken Machboos 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

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

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.

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

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

Spicy chickpea rice “kedreh” Recipe

Photo: Spicy chickpea rice “kedreh”

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

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

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

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

Read more on Chef in Disguise 

More from the Lebanese Recipes Kitchen:

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

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

Photo: Spicy chickpea rice “kedreh”

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

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

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

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

Read more on Chef in Disguise 

More from the Lebanese Recipes Kitchen:

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

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

Chicken Beryani Recipe

Photo: Chicken Beryani Recipe

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

Ingredients

Chopped onion rings

Skinned chicken pieces

Chopped garlic

Chopped ginger

Chicken stock

Chopped tomato rings

Yogurt

Boiled eggs

Basmati rice

Saffron

Laban

Ground spices (chili powder, salt, black pepper, cumin, cardamom. Bay leaves, brown cardamom, cinnamon, coriander, ginger)

Whole spices (cardamom, bay leaves, peppercorn, fennel, brown cardamom, cinnamon)

Method

• Put little oil in a pan over heat, add onion and fry until it becomes golden brown.

• Season chicken pieces with ground spices.

• Add chicken to the onion and turn occasionally and well over the heat.

• Add chopped garlic and ginger and mix well.

• Add stock and lay the tomato rings.

• Add yogurt and little green corianders.

• Wash rice well and soak in water. Simmer in a pan over heat after adding water with spices.

• Drain water off rice after it is cooked.

• Top beryani and yogurt with rice and stick boiled eggs in it.

• Soak saffron in laban until the laban color turns orange.

• Cover surface with butter foils. Cover the pan and place in the oven until everything is well cooked.

• Put in serving dish and garnish with green coriander.

• Garnish with little almonds and serve.
 
By Chef Osama 

More from the Lebanese Recipes Kitchen:

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

Save and share Chicken Beryani 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: Chicken Beryani Recipe

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

Ingredients

Chopped onion rings

Skinned chicken pieces

Chopped garlic

Chopped ginger

Chicken stock

Chopped tomato rings

Yogurt

Boiled eggs

Basmati rice

Saffron

Laban

Ground spices (chili powder, salt, black pepper, cumin, cardamom. Bay leaves, brown cardamom, cinnamon, coriander, ginger)

Whole spices (cardamom, bay leaves, peppercorn, fennel, brown cardamom, cinnamon)

Method

• Put little oil in a pan over heat, add onion and fry until it becomes golden brown.

• Season chicken pieces with ground spices.

• Add chicken to the onion and turn occasionally and well over the heat.

• Add chopped garlic and ginger and mix well.

• Add stock and lay the tomato rings.

• Add yogurt and little green corianders.

• Wash rice well and soak in water. Simmer in a pan over heat after adding water with spices.

• Drain water off rice after it is cooked.

• Top beryani and yogurt with rice and stick boiled eggs in it.

• Soak saffron in laban until the laban color turns orange.

• Cover surface with butter foils. Cover the pan and place in the oven until everything is well cooked.

• Put in serving dish and garnish with green coriander.

• Garnish with little almonds and serve.
 
By Chef Osama 

More from the Lebanese Recipes Kitchen:

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

Save and share Chicken Beryani 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

Chicken Majboos Recipe

Photo: Chicken Majboos Recipe (Chef Osama)

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

Ingredients

2 chickens about (1 ½ kilo)
2 tablespoon mix ground spices (coriander, cumin, cinnamon, cloves, cardamom, peppercorn, loomi (dried lime)
2 garlic cloves, chopped
¼ cup lemon juice
½ cup oil
2 large onions, chopped
6 cups water
3 cups basmati rice, washed and socked
Salt
2 each (cinnamon sticks, loomi. cardamom, peppercorn)
½ tablespoon turmeric
3 boiled eggs
½ teaspoon saffron socked in 1 tablespoon rose water
Coriander leaves for garnish

Method

-Wash chicken under running water, pat dry.
-Mix half the ground spices with garlic, lemon juice and 2 tablespoon oil in a bowl.
-Rub chicken inside out with the mixture, marinate for half an hour.
-Heat ¼ cup oil in a large sautéing-pan over medium high heat, add onion.
-Sauté onion, stir from time to time until for about 10 minutes or until translucent.
-Stir in the rest of the ground spices, mix well.
-Stuff the chicken with ¼ cup of the onion mixture, tie the legs and tuck the wings.
-Stir the chicken with the rest of the onion over medium high heat, until golden brown.
-Add water and let boil, reduce heat cover and simmer for about 45 minutes.
-Lift the chicken and keep aside.
-Drain rice and add to chicken broth, season with salt and whole spices, until boiling.
-Reduce heat, cover and simmer for about 25 – 30 minutes.
-Preheat oven to 180 degrees C.
-Sprinkle saffron mixture over rice.
-Brush oven dish with the rest of the oil.
-Spread a rice layer, put chicken and boiled eggs on top, cover with the rest of the rice.
-Cover with foil lightly, bake for about 20 minutes.
-Sprinkle with chopped coriander serve warm. 

Source: Chef Osama 
 
More from the Lebanese Recipes Kitchen:

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

Save and share Chicken Majboos 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: Chicken Majboos Recipe (Chef Osama)

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

Ingredients

2 chickens about (1 ½ kilo)
2 tablespoon mix ground spices (coriander, cumin, cinnamon, cloves, cardamom, peppercorn, loomi (dried lime)
2 garlic cloves, chopped
¼ cup lemon juice
½ cup oil
2 large onions, chopped
6 cups water
3 cups basmati rice, washed and socked
Salt
2 each (cinnamon sticks, loomi. cardamom, peppercorn)
½ tablespoon turmeric
3 boiled eggs
½ teaspoon saffron socked in 1 tablespoon rose water
Coriander leaves for garnish

Method

-Wash chicken under running water, pat dry.
-Mix half the ground spices with garlic, lemon juice and 2 tablespoon oil in a bowl.
-Rub chicken inside out with the mixture, marinate for half an hour.
-Heat ¼ cup oil in a large sautéing-pan over medium high heat, add onion.
-Sauté onion, stir from time to time until for about 10 minutes or until translucent.
-Stir in the rest of the ground spices, mix well.
-Stuff the chicken with ¼ cup of the onion mixture, tie the legs and tuck the wings.
-Stir the chicken with the rest of the onion over medium high heat, until golden brown.
-Add water and let boil, reduce heat cover and simmer for about 45 minutes.
-Lift the chicken and keep aside.
-Drain rice and add to chicken broth, season with salt and whole spices, until boiling.
-Reduce heat, cover and simmer for about 25 – 30 minutes.
-Preheat oven to 180 degrees C.
-Sprinkle saffron mixture over rice.
-Brush oven dish with the rest of the oil.
-Spread a rice layer, put chicken and boiled eggs on top, cover with the rest of the rice.
-Cover with foil lightly, bake for about 20 minutes.
-Sprinkle with chopped coriander serve warm. 

Source: Chef Osama 
 
More from the Lebanese Recipes Kitchen:

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

Save and share Chicken Majboos 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

Beryani with lamb recipe

Photo: Beryani with lamb recipe

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

Ingredients

1       Tbsp. spice mixture*

1        kg lamb, cut into cubes

4        large onions

4        cloves garlic

1        piece of fresh ginger about the size of a hazelnut

1 1/2 cups meat stock

1/4    cup olive oil

2       Tbsp. fresh mint, chopped

1       tsp. ground green chili pepper

2       Tbsp. fresh cilantro, chopped

1/2   tsp. saffron

1/4   cup hot milk

2      cups Basmati rice, cooked

1/2   cup plain yogurt

         Salt

Method

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

Chef's notes:

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

Source: Chef Osama 

More from the Lebanese Recipes Kitchen:

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

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: Beryani with lamb recipe

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

Ingredients

1       Tbsp. spice mixture*

1        kg lamb, cut into cubes

4        large onions

4        cloves garlic

1        piece of fresh ginger about the size of a hazelnut

1 1/2 cups meat stock

1/4    cup olive oil

2       Tbsp. fresh mint, chopped

1       tsp. ground green chili pepper

2       Tbsp. fresh cilantro, chopped

1/2   tsp. saffron

1/4   cup hot milk

2      cups Basmati rice, cooked

1/2   cup plain yogurt

         Salt

Method

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

Chef's notes:

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

Source: Chef Osama 

More from the Lebanese Recipes Kitchen:

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

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

Bokhari Rice Recipe

Photo: Bokhari Rice Recipe

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

Serves : 6  Persons
Duration : 70 Min

Ingredients:

2     Cups     Basmati Rice
1/4     Cup     Vegetable Oil
500     Gram     Meat Pieces
1     Large     Chopped Onion
2     Cloves     Minced Garlic
1     Teaspoon     Chopped Ginger
2     Cups     Grated Carrot
1     Tablespoon     Mixed Spices
2     Teaspoons     Cumin
1/2     Teaspoon     Turmeric
1/2     Teaspoon     Ground Cardamom
1/2 1     Teaspoons     Salt
1/4     Teaspoon     Black Pepper
4     Cups     Chicken Broth or Water

Preparation:

1. Wash rice and soak in salted water for 15 minutes.
2. In a large pot heat oil over medium heat. Add meat pieces and stir until brown. Stir in onion, garlic, and ginger. Stir until onions are caramelized.
3. Add carrot, mixed spices, cumin, turmeric, cardamom, salt, black pepper, and water. Cover the meat and let simmer until meat is well done.
4. Remove meat from broth. Set aside. Drain rice and add to the broth. Add enough water to reach ½ an inch above the rice. Bring to a boil over high heat until rice absorbs most of the broth.
5. Place meat pieces on top of the rice. Cover pot and reduce heat to low. Let simmer for 30 minutes.
6. To serve garnish rice with fried raisins and almonds.

More from the Lebanese Recipes Kitchen:

Vegetarian Stuffed Grape Leaves
Stuffed Grape Leaves (Warak-Inab)
Waraa' 3inab (stuffed vine leaves)
Yalanji Recipe
Malfouf Stuffed Cabbage
Kousa Mahshi Bi Laban

Save and Share Bokhari 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: Bokhari Rice Recipe

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

Serves : 6  Persons
Duration : 70 Min

Ingredients:

2     Cups     Basmati Rice
1/4     Cup     Vegetable Oil
500     Gram     Meat Pieces
1     Large     Chopped Onion
2     Cloves     Minced Garlic
1     Teaspoon     Chopped Ginger
2     Cups     Grated Carrot
1     Tablespoon     Mixed Spices
2     Teaspoons     Cumin
1/2     Teaspoon     Turmeric
1/2     Teaspoon     Ground Cardamom
1/2 1     Teaspoons     Salt
1/4     Teaspoon     Black Pepper
4     Cups     Chicken Broth or Water

Preparation:

1. Wash rice and soak in salted water for 15 minutes.
2. In a large pot heat oil over medium heat. Add meat pieces and stir until brown. Stir in onion, garlic, and ginger. Stir until onions are caramelized.
3. Add carrot, mixed spices, cumin, turmeric, cardamom, salt, black pepper, and water. Cover the meat and let simmer until meat is well done.
4. Remove meat from broth. Set aside. Drain rice and add to the broth. Add enough water to reach ½ an inch above the rice. Bring to a boil over high heat until rice absorbs most of the broth.
5. Place meat pieces on top of the rice. Cover pot and reduce heat to low. Let simmer for 30 minutes.
6. To serve garnish rice with fried raisins and almonds.

More from the Lebanese Recipes Kitchen:

Vegetarian Stuffed Grape Leaves
Stuffed Grape Leaves (Warak-Inab)
Waraa' 3inab (stuffed vine leaves)
Yalanji Recipe
Malfouf Stuffed Cabbage
Kousa Mahshi Bi Laban

Save and Share Bokhari Rice Recipe

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

reade more... Résuméabuiyad

Vegetarian Stuffed Grape Leaves Recipe – Warak Enab

Photo: Vegetarian Stuffed Grape Leaves Recipe – Warak Enab

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Vegetarian Stuffed Grape Leaves Recipe – Warak Enab. Enjoy the Lebanese Cuisine and learn how to make Vegetarian Stuffed Grape Leaves Recipe – Warak Enab.

Stuffed Grape Leaves is an amazingly creative, tasty and healthy Middle Eastern dish.  It is made of rolled grape leaves with rice and vegetable stuffing slowly boiled in lemony water.

Grape Leaves (aka Dolma in Greek cuisine) is a typical menu item at Lebanese, Greek or Turkish restaurants however more countries in the Middle East have their own versions of it.  In Lebanon, there are 2 widely popular versions, a vegetarian recipe which we’re featuring here and one including ground beef in the stuffing as well as lamb shanks in the cooking pot.  Stuffed Grape Leaves can be served alone as a full meal, or it can also be served as a “Mezza” appetizer along with other dishes. It goes well with a side of plain yogurt.

Cuisine: Lebanese, Middle Eastern
Prep time:  60 mins
Cook time:  40 mins
Total time:  1 hour 40 mins

Ingredients

1 lb of Grape Leaves (about 75-90 leaves)
2 medium sized tomatoes finely chopped
1 bunch of Italian parsley finely chopped (cut off stems)
1 bunch of green mint leaves finely chopped
1 bunch of green onions finely chopped
½ cup of chickpea halves, rinsed and soaked in water overnight
½ cup of rice
2 teaspoons of salt
¾ cup of olive oil
1 cup of lemon juice
1 medium size onions, sliced
1 large tomato, sliced

Instructions

Grape Leaves Stuffing Preparation

In a bowl mix finely chopped tomatoes, mint, Italian parsley (with stems removed), green onions along with the chickpea halves, rice, 1 teaspoon of salt, ¼ cup of olive oil and ¼ cup of lemon juice.

Preparing the Leaves

If using canned grape leaves, get rid of water from can then soak leaves in clean hot water for 3 to 4 minutes.

Rinse leaves multiple times with fresh water to get rid of any preservatives.

If using freshly picked green grape leaves, make sure to pick the young leaves that are light in color and tender with a medium size. Wash well then boil on low heat for about 40 minutes.

Once leaves are ready, cut off their stems and stack them on a cutting board, and let’s get ready to roll!

How to Roll the Grape Leaves

Lay the leaves flat on a cutting board with the rough side facing upwards.

Add ¾ teaspoon of stuffing towards the bottom of the leaf as in the photo below.

Roll bottom of leaf over the stuffing, ⅓rd of the way

Fold right side over, ⅓rd of the way

Fold left side over, ⅓rd of the way

Then roll all the way through the end of the leaf

A good roll needs to be tight so that it doesn’t break apart during cooking. We like to make medium to small rolls, about ½ inch thick and 3 inches long.

Once rolled, stack the grape leave rolls tightly in a pot with its bottom covered with a layer of sliced onions and a layer of sliced tomatoes.

Cooking the Grape Leaves

Once you’ve finished adding the rolls, sprinkle 1 teaspoon of salt on top, add ¾th cup of lemon juice, ½ cup of olive oil, 2 cups of water

Shake the pot sideways to let the liquids seep all the way through the bottom. The liquid should top the grape leave rolls.

Add a small (microwave-safe) plate on top and press it downwards and leave in pot while cooking. The plate creates a downward pressure on the grape leave rolls to keep them tightly held together.

Cover the pot and cook for a few minutes on high heat until the sauce boils, at which time turn the heat down to low and let simmer and cook for about 35 minutes.

Every 10 mins or so, shake and swing the pot slowly to ensure that the sauce is equally dispersed and isn’t stuck on one side.

Serving and Tips

Once cooked uncover pot and let rest for about 1 hour to cool down. During this time the grape leave rolls will absorb more sauce and enhance in flavors (optional)

Once ready to serve, empty the sauce from the pot in a separate container, then put your serving plate upside down on top of the cooking pot, and while holding them tightly together turn them over quickly so the pot is now on top and the serving plate on the bottom.

Lay serving plate on the kitchen counter and slowly lift up and remove the pot from the plate. You should now have a nice looking pile of neatly stacked grape leave rolls with the tomatoes and onions on top. You can then add a bit of its sauce on it to taste.

Author: Esperance Sammour
Source: Mama's Lebanese Kitchen
 
More from the Lebanese Recipes Kitchen:

Stuffed Grape Leaves (Warak-Inab)
Waraa' 3inab (stuffed vine leaves)
Yalanji Recipe
Malfouf Stuffed Cabbage
Kousa Mahshi Bi Laban
Kousa Mahshi B'banadoura

Save and share Vegetarian Stuffed Grape Leaves Recipe – Warak Enab

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: Vegetarian Stuffed Grape Leaves Recipe – Warak Enab

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Vegetarian Stuffed Grape Leaves Recipe – Warak Enab. Enjoy the Lebanese Cuisine and learn how to make Vegetarian Stuffed Grape Leaves Recipe – Warak Enab.

Stuffed Grape Leaves is an amazingly creative, tasty and healthy Middle Eastern dish.  It is made of rolled grape leaves with rice and vegetable stuffing slowly boiled in lemony water.

Grape Leaves (aka Dolma in Greek cuisine) is a typical menu item at Lebanese, Greek or Turkish restaurants however more countries in the Middle East have their own versions of it.  In Lebanon, there are 2 widely popular versions, a vegetarian recipe which we’re featuring here and one including ground beef in the stuffing as well as lamb shanks in the cooking pot.  Stuffed Grape Leaves can be served alone as a full meal, or it can also be served as a “Mezza” appetizer along with other dishes. It goes well with a side of plain yogurt.

Cuisine: Lebanese, Middle Eastern
Prep time:  60 mins
Cook time:  40 mins
Total time:  1 hour 40 mins

Ingredients

1 lb of Grape Leaves (about 75-90 leaves)
2 medium sized tomatoes finely chopped
1 bunch of Italian parsley finely chopped (cut off stems)
1 bunch of green mint leaves finely chopped
1 bunch of green onions finely chopped
½ cup of chickpea halves, rinsed and soaked in water overnight
½ cup of rice
2 teaspoons of salt
¾ cup of olive oil
1 cup of lemon juice
1 medium size onions, sliced
1 large tomato, sliced

Instructions

Grape Leaves Stuffing Preparation

In a bowl mix finely chopped tomatoes, mint, Italian parsley (with stems removed), green onions along with the chickpea halves, rice, 1 teaspoon of salt, ¼ cup of olive oil and ¼ cup of lemon juice.

Preparing the Leaves

If using canned grape leaves, get rid of water from can then soak leaves in clean hot water for 3 to 4 minutes.

Rinse leaves multiple times with fresh water to get rid of any preservatives.

If using freshly picked green grape leaves, make sure to pick the young leaves that are light in color and tender with a medium size. Wash well then boil on low heat for about 40 minutes.

Once leaves are ready, cut off their stems and stack them on a cutting board, and let’s get ready to roll!

How to Roll the Grape Leaves

Lay the leaves flat on a cutting board with the rough side facing upwards.

Add ¾ teaspoon of stuffing towards the bottom of the leaf as in the photo below.

Roll bottom of leaf over the stuffing, ⅓rd of the way

Fold right side over, ⅓rd of the way

Fold left side over, ⅓rd of the way

Then roll all the way through the end of the leaf

A good roll needs to be tight so that it doesn’t break apart during cooking. We like to make medium to small rolls, about ½ inch thick and 3 inches long.

Once rolled, stack the grape leave rolls tightly in a pot with its bottom covered with a layer of sliced onions and a layer of sliced tomatoes.

Cooking the Grape Leaves

Once you’ve finished adding the rolls, sprinkle 1 teaspoon of salt on top, add ¾th cup of lemon juice, ½ cup of olive oil, 2 cups of water

Shake the pot sideways to let the liquids seep all the way through the bottom. The liquid should top the grape leave rolls.

Add a small (microwave-safe) plate on top and press it downwards and leave in pot while cooking. The plate creates a downward pressure on the grape leave rolls to keep them tightly held together.

Cover the pot and cook for a few minutes on high heat until the sauce boils, at which time turn the heat down to low and let simmer and cook for about 35 minutes.

Every 10 mins or so, shake and swing the pot slowly to ensure that the sauce is equally dispersed and isn’t stuck on one side.

Serving and Tips

Once cooked uncover pot and let rest for about 1 hour to cool down. During this time the grape leave rolls will absorb more sauce and enhance in flavors (optional)

Once ready to serve, empty the sauce from the pot in a separate container, then put your serving plate upside down on top of the cooking pot, and while holding them tightly together turn them over quickly so the pot is now on top and the serving plate on the bottom.

Lay serving plate on the kitchen counter and slowly lift up and remove the pot from the plate. You should now have a nice looking pile of neatly stacked grape leave rolls with the tomatoes and onions on top. You can then add a bit of its sauce on it to taste.

Author: Esperance Sammour
Source: Mama's Lebanese Kitchen
 
More from the Lebanese Recipes Kitchen:

Stuffed Grape Leaves (Warak-Inab)
Waraa' 3inab (stuffed vine leaves)
Yalanji Recipe
Malfouf Stuffed Cabbage
Kousa Mahshi Bi Laban
Kousa Mahshi B'banadoura

Save and share Vegetarian Stuffed Grape Leaves Recipe – Warak Enab

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

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

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 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

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

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.

reade more... Résuméabuiyad

Oven Baked Lamb Maglouba Recipe

Photo: Oven Baked Lamb Maglouba

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

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

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

Ingredients

2 cups basmati rice or 400 g, washed and rinsed

2 teaspoons ground cardamom

2 teaspoons dried lime powder

2 teaspoons ground cloves

2 teaspoons arabic mixed spicess

3 small eggplants or 400 g, cut into round slices

2 teaspoons salt

1 cup vegetable oil, for deep frying

2 tablespoons vegetable oil

400 g lamb, loin chop, with bones

1 medium onion or 100 g, finely chopped

5 cloves garlic, crushed

2 cubes MAGGI® Chicken Bouillon or 20 g

3 cups water or 750 ml, hot

2 tablespoons butter, melted

300 g cauliflower, cut into medium florets

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

½ cup pine seeds or 50 g, slightly toasted

100 g dough

1 teaspoon butter, melted

Preparation

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

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

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

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

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

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

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

Serving tips :     serve with salad or fresh yogurt.

Nutritional Information

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

More from the Lebanese Recipes kitchen: 

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

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

Photo: Oven Baked Lamb Maglouba

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

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

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

Ingredients

2 cups basmati rice or 400 g, washed and rinsed

2 teaspoons ground cardamom

2 teaspoons dried lime powder

2 teaspoons ground cloves

2 teaspoons arabic mixed spicess

3 small eggplants or 400 g, cut into round slices

2 teaspoons salt

1 cup vegetable oil, for deep frying

2 tablespoons vegetable oil

400 g lamb, loin chop, with bones

1 medium onion or 100 g, finely chopped

5 cloves garlic, crushed

2 cubes MAGGI® Chicken Bouillon or 20 g

3 cups water or 750 ml, hot

2 tablespoons butter, melted

300 g cauliflower, cut into medium florets

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

½ cup pine seeds or 50 g, slightly toasted

100 g dough

1 teaspoon butter, melted

Preparation

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

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

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

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

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

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

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

Serving tips :     serve with salad or fresh yogurt.

Nutritional Information

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

More from the Lebanese Recipes kitchen: 

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

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

Kabseh Chicken (Kabseh bi Djej) Recipe

Photo: Kabseh Chicken (Kabseh bi Djej) Recipe

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

Ingredients:

1 2/12 – 3 pound chicken, cut into eight pieces
1/4 cup vegetable oil
2 medium onions, sliced
1 (12 ounce) can tomato puree
2 medium tomatoes, chopped
4 cloves garlic, crushed
2 medium carrots, grated
Grated rind of one orange
4 cloves
4 cardamom pods
3 sticks cinnamon
Salt and pepper to taste
1 pound long grain rice
1/4 cup raisins
1/4 cup sliced almonds

Preparation:

Sautee onion in oil until it begins to brown. Add chicken pieces, tomato puree, chopped tomatoes and garlic and stir for about five minutes over low heat. Stir in three cups hot water, grated carrot, orange rind, spices, salt and pepper to taste. Cook over medium heat, covered, about 20-25 minutes, until chicken is done.

Remove chicken. Set aside to keep warm. Stir rice into the liquid in the pan, and cook, covered over low heat for about 35 – 40 minutes, or until liquid is absorbed.

Put rice on a serving platter with chicken pieces arranged around the circumference. Toss raisins and almonds over all.

More from the Lebanese Recipes Kitchen:
 
Chicken and rice (Djaj a riz) 
Lamb Steaks with Moroccan Spiced Rice 
Peach chicken with lemon rice pilaf 
Roasted Chicken with Oriental Rice 
Kabsa or Kabseh Recipe (Chicken & Rice) 
Saudi Kabsa 
 
Save and share Kabseh Chicken (Kabseh bi 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: Kabseh Chicken (Kabseh bi Djej) Recipe

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

Ingredients:

1 2/12 – 3 pound chicken, cut into eight pieces
1/4 cup vegetable oil
2 medium onions, sliced
1 (12 ounce) can tomato puree
2 medium tomatoes, chopped
4 cloves garlic, crushed
2 medium carrots, grated
Grated rind of one orange
4 cloves
4 cardamom pods
3 sticks cinnamon
Salt and pepper to taste
1 pound long grain rice
1/4 cup raisins
1/4 cup sliced almonds

Preparation:

Sautee onion in oil until it begins to brown. Add chicken pieces, tomato puree, chopped tomatoes and garlic and stir for about five minutes over low heat. Stir in three cups hot water, grated carrot, orange rind, spices, salt and pepper to taste. Cook over medium heat, covered, about 20-25 minutes, until chicken is done.

Remove chicken. Set aside to keep warm. Stir rice into the liquid in the pan, and cook, covered over low heat for about 35 – 40 minutes, or until liquid is absorbed.

Put rice on a serving platter with chicken pieces arranged around the circumference. Toss raisins and almonds over all.

More from the Lebanese Recipes Kitchen:
 
Chicken and rice (Djaj a riz) 
Lamb Steaks with Moroccan Spiced Rice 
Peach chicken with lemon rice pilaf 
Roasted Chicken with Oriental Rice 
Kabsa or Kabseh Recipe (Chicken & Rice) 
Saudi Kabsa 
 
Save and share Kabseh Chicken (Kabseh bi 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

Mujadarra (Middle Eastern Lentils and Rice with Caramelized Onions) Recipe

Photo: Mujadarra Recipe

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

Mujadarra (pronounced moo-jha-druh and also spelled Mujadara, Mujaddara, Mujadarah, and Mujadarrah) is a humble middle eastern dish of lentils, rice, and caramelized onions. This is a recipe where the flavor becomes much more than you'd expect from the simple ingredients used.

Rinse lentils, then add water and cook at a low simmer 20-30 minutes, until lentils are soft. Cover the cooked lentils and let sit so they absorb most of the water.

Start cooking 3/4 cup long grain rice, either following the directions on the package or using a rice cooker like I did. I used Uncle Ben's Converted Rice, which is a low-glycemic type of white rice, but Basmati rice would also be good. (Keep the rice warm until you need it.)

Peel onions, then cut into quarter-slices to make 3 cups sliced onions. (I increased the amount of onion; next time I might increase the onion even more.)

Heat olive oil in large heavy pan, then add onions and start to brown over medium-low heat, stirring every few minutes. (Don't rush the browning step; you want the onions to slowly get golden brown.)

Here are my onions after ten minutes, just starting to get brown.

I cooked the onions about 15 minutes more, until they were mostly browned like this, for a total of 25 minutes browning time.

Remove about half the onions to a paper towel, and let them drain and crisp while you finish the dish. These crispy onions bits are served on top of the cooked lentils and rice.

Add cumin to the rest of the cooked onions and saute 1-2 minutes.

Transfer the cooked lentils to the pan with the onions, leaving behind any liquid that hasn't been absorbed. Season lentils with salt and freshly ground black pepper and cook 2-3 minutes.

Then gently mix the cooked rice into the lentils and onions, heating for a minute or two if needed. Serve hot or warm, with some of the crisp onions topping each serving.

Mujadarra (Middle Eastern Lentils and Rice with Caramelized Onions)
(Makes 4 generous servings, recipe adapted from Paula Wolfert's The Cooking of the Eastern Mediterranean.)

Ingredients:
 
3/4 cup long-grain white rice (I used Uncle Ben's Converted Rice)
1 cup brown lentils, rinsed
3 cups yellow onions, cut into quarter slices (or more)
1/3 cup olive oil (use high-quality olive oil with good flavor for this dish)
1/4 tsp. ground cumin
salt and fresh ground black pepper to taste

Instructions:
 
Cook rice in water following package directions, or cook in a rice cooker. When rice is done, cover and keep warm until you add it to the lentils.

Rinse lentils, then place in heavy pot with a tight fitting lid, add 1 quart water, and let lentils simmer over very low heat uncovered until they are soft (about 20-30 minutes, but cooking time will depend on how fresh the lentils are so keep checking until they are soft but still have a slight bite to them.) When lentils are cooked, cover and let water them absorb any leftover water.

While lentils cook, chop onions. Heat olive oil in heavy frying pan, then add onions, reduce heat to medium-low and start to brown onions, stirring every few minutes. Continue to cook onions, stirring often, until they are deeply browned and caramelized, about 20-25 minutes. Don't rush this step; the onions will be bitter if they're cooked at high heat.

When onions are browned, remove half the onions to drain on a paper towel to crisp. Sprinkle 1/4 tsp cumin into the rest of the onions in the pan and saute 1-2 minutes.

Use a slotted spoon to transfer the cooked lentils to the pan with the onions, leaving behind any water that's not absorbed. Season the cooked lentils and onions with salt and freshly ground black pepper and cook 1-2 minutes to blend flavors.

Gently mix cooked rice into the lentils and caramelized onions, heating for a minute or two if the rice is not hot. Put Mujadarra on a serving dish, top with crispy caramelized onions, and serve hot or warm.

This is great served with Middle Eastern Tomato Salad on the side. 

Source: Kalyn's Kitchen (a home-cooking blog where she share recipes that show how she is combining her love for delicious food with a commitment to healthy, lower-glycemic eating. 

More from the Lebanese Recipes Kitchen: 

Lebanese Lentils (Mujadara) 
Lentil & lamb moussaka 
Spiced Chicken and Lentils 
Turkish lamb pizza with pumpkin & lentils 
Lebanese Lentils & Red Peppers  
Harira: Moroccan Chickpea Stew with Chicken and Lentils  

Save and share Mujadarra (Middle Eastern Lentils and Rice with Caramelized Onions) 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: Mujadarra Recipe

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

Mujadarra (pronounced moo-jha-druh and also spelled Mujadara, Mujaddara, Mujadarah, and Mujadarrah) is a humble middle eastern dish of lentils, rice, and caramelized onions. This is a recipe where the flavor becomes much more than you'd expect from the simple ingredients used.

Rinse lentils, then add water and cook at a low simmer 20-30 minutes, until lentils are soft. Cover the cooked lentils and let sit so they absorb most of the water.

Start cooking 3/4 cup long grain rice, either following the directions on the package or using a rice cooker like I did. I used Uncle Ben's Converted Rice, which is a low-glycemic type of white rice, but Basmati rice would also be good. (Keep the rice warm until you need it.)

Peel onions, then cut into quarter-slices to make 3 cups sliced onions. (I increased the amount of onion; next time I might increase the onion even more.)

Heat olive oil in large heavy pan, then add onions and start to brown over medium-low heat, stirring every few minutes. (Don't rush the browning step; you want the onions to slowly get golden brown.)

Here are my onions after ten minutes, just starting to get brown.

I cooked the onions about 15 minutes more, until they were mostly browned like this, for a total of 25 minutes browning time.

Remove about half the onions to a paper towel, and let them drain and crisp while you finish the dish. These crispy onions bits are served on top of the cooked lentils and rice.

Add cumin to the rest of the cooked onions and saute 1-2 minutes.

Transfer the cooked lentils to the pan with the onions, leaving behind any liquid that hasn't been absorbed. Season lentils with salt and freshly ground black pepper and cook 2-3 minutes.

Then gently mix the cooked rice into the lentils and onions, heating for a minute or two if needed. Serve hot or warm, with some of the crisp onions topping each serving.

Mujadarra (Middle Eastern Lentils and Rice with Caramelized Onions)
(Makes 4 generous servings, recipe adapted from Paula Wolfert's The Cooking of the Eastern Mediterranean.)

Ingredients:
 
3/4 cup long-grain white rice (I used Uncle Ben's Converted Rice)
1 cup brown lentils, rinsed
3 cups yellow onions, cut into quarter slices (or more)
1/3 cup olive oil (use high-quality olive oil with good flavor for this dish)
1/4 tsp. ground cumin
salt and fresh ground black pepper to taste

Instructions:
 
Cook rice in water following package directions, or cook in a rice cooker. When rice is done, cover and keep warm until you add it to the lentils.

Rinse lentils, then place in heavy pot with a tight fitting lid, add 1 quart water, and let lentils simmer over very low heat uncovered until they are soft (about 20-30 minutes, but cooking time will depend on how fresh the lentils are so keep checking until they are soft but still have a slight bite to them.) When lentils are cooked, cover and let water them absorb any leftover water.

While lentils cook, chop onions. Heat olive oil in heavy frying pan, then add onions, reduce heat to medium-low and start to brown onions, stirring every few minutes. Continue to cook onions, stirring often, until they are deeply browned and caramelized, about 20-25 minutes. Don't rush this step; the onions will be bitter if they're cooked at high heat.

When onions are browned, remove half the onions to drain on a paper towel to crisp. Sprinkle 1/4 tsp cumin into the rest of the onions in the pan and saute 1-2 minutes.

Use a slotted spoon to transfer the cooked lentils to the pan with the onions, leaving behind any water that's not absorbed. Season the cooked lentils and onions with salt and freshly ground black pepper and cook 1-2 minutes to blend flavors.

Gently mix cooked rice into the lentils and caramelized onions, heating for a minute or two if the rice is not hot. Put Mujadarra on a serving dish, top with crispy caramelized onions, and serve hot or warm.

This is great served with Middle Eastern Tomato Salad on the side. 

Source: Kalyn's Kitchen (a home-cooking blog where she share recipes that show how she is combining her love for delicious food with a commitment to healthy, lower-glycemic eating. 

More from the Lebanese Recipes Kitchen: 

Lebanese Lentils (Mujadara) 
Lentil & lamb moussaka 
Spiced Chicken and Lentils 
Turkish lamb pizza with pumpkin & lentils 
Lebanese Lentils & Red Peppers  
Harira: Moroccan Chickpea Stew with Chicken and Lentils  

Save and share Mujadarra (Middle Eastern Lentils and Rice with Caramelized Onions) 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