Diced lamb tajine recipe

Photo: Diced Lamb Tajine

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

Ingredients:

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

Method:

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

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

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

Save and share Diced lamb tajine recipe

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Photo: Diced Lamb Tajine

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

Ingredients:

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

Method:

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

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

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

Save and share Diced lamb tajine recipe

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Okra & Chickpea Tagine Recipe

Photo: Okra & Chickpea Tagine Recipe

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

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

6 servings

Active Time: 50 minutes

Total Time: 50 minutes

 Ingredients

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

Preparation

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

Tips & Notes

Make Ahead Tip: Equipment: Kitchen string

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

Nutrition

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

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

Carbohydrate Servings: 1

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

From EatingWell: September/October 2008  

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

Save and share Okra & Chickpea Tagine Recipe

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Photo: Okra & Chickpea Tagine Recipe

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

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

6 servings

Active Time: 50 minutes

Total Time: 50 minutes

 Ingredients

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

Preparation

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

Tips & Notes

Make Ahead Tip: Equipment: Kitchen string

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

Nutrition

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

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

Carbohydrate Servings: 1

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

From EatingWell: September/October 2008  

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

Save and share Okra & Chickpea Tagine Recipe

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Morrocan Egg and Meatball Tagine Recipe

Photo: Morrocan Egg and Meatball Tagine Recipe

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

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

YIELD: 4 to 6 servings
LEVEL: Easy

Ingredients

MEATBALLS:

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

1/2 teaspoon paprika
Salt and pepper

SAUCE:

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

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

Pita bread, for serving

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

Directions

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

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

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

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

Save and share Morrocan Egg and Meatball Tagine Recipe

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Photo: Morrocan Egg and Meatball Tagine Recipe

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

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

YIELD: 4 to 6 servings
LEVEL: Easy

Ingredients

MEATBALLS:

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

1/2 teaspoon paprika
Salt and pepper

SAUCE:

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

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

Pita bread, for serving

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

Directions

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

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

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

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

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Chicken Tagine with Onions, Honey, and Mint Recipe

Photo: Chicken Tagine with Onions, Honey, and Mint Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken Tagine with Onions, Honey, and Mint Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chicken Tagine with Onions, Honey, and Mint.

Tagine (tah-jeen) refers both to this stewlike recipe and the wide, shallow clay pot with a cone- or dome-shaped lid traditionally used to cook it in North Africa. (A Dutch oven will also work.) Tagines are usually made with chicken or lamb, but any meat or vegetable that braises well can be used.

Yield: Makes 4 to 6 servings

Ingredients

3 tablespoons fresh chopped mint
1 tablespoon fresh grated ginger
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon sea salt
1/2 teaspoon crushed red pepper flakes
1 (4-pound) chicken, cut into 8 pieces
2 tablespoons olive oil
2 tablespoons butter
6 garlic cloves, smashed
4 fresh mint sprigs
4 fresh thyme sprigs
1 1/2 cups chicken broth
1 red onion, thinly sliced
3/4 cup orange juice
1/4 cup honey
1 lemon, quartered
Garnishes: fresh chopped mint, 1/2 cup slivered almonds, toasted

Preparation

1. Combine first 7 ingredients in a large bowl. Add chicken, turning to coat.

2. Heat oil and butter in a tagine or Dutch oven over medium heat. Add chicken, skin side down, and cook 4 to 5 minutes per side or until golden brown. (Cook in batches, if necessary.) Transfer to a plate.

3. Add garlic to pan, and sauté about 1 minute. Add mint, thyme, broth, chicken, and any juices that drained onto plate. Cover, reduce heat to low, and simmer 30 to 35 minutes or until chicken is tender.

4. Bring onion and next 3 ingredients to a simmer in a separate saucepan over low heat; cook 8 to 10 minutes or until lemon becomes soft and liquid thickens. Discard herb sprigs; pour glaze over chicken, and garnish, if desired.

Sara Foster and Kim Sunée, MyRecipes
OCTOBER 2007
 
More from the Lebanese Recipes Kitchen: 

Harissa chicken wings with preserved lemon marmalade
Chicken and carrot tagine
Lebanese Chicken
Lebanese Chicken with Couscous
Chicken and apricot tagine
Chicken moussaka   

Save and share Chicken Tagine with Onions, Honey, and Mint Recipe

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Photo: Chicken Tagine with Onions, Honey, and Mint Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken Tagine with Onions, Honey, and Mint Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chicken Tagine with Onions, Honey, and Mint.

Tagine (tah-jeen) refers both to this stewlike recipe and the wide, shallow clay pot with a cone- or dome-shaped lid traditionally used to cook it in North Africa. (A Dutch oven will also work.) Tagines are usually made with chicken or lamb, but any meat or vegetable that braises well can be used.

Yield: Makes 4 to 6 servings

Ingredients

3 tablespoons fresh chopped mint
1 tablespoon fresh grated ginger
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon sea salt
1/2 teaspoon crushed red pepper flakes
1 (4-pound) chicken, cut into 8 pieces
2 tablespoons olive oil
2 tablespoons butter
6 garlic cloves, smashed
4 fresh mint sprigs
4 fresh thyme sprigs
1 1/2 cups chicken broth
1 red onion, thinly sliced
3/4 cup orange juice
1/4 cup honey
1 lemon, quartered
Garnishes: fresh chopped mint, 1/2 cup slivered almonds, toasted

Preparation

1. Combine first 7 ingredients in a large bowl. Add chicken, turning to coat.

2. Heat oil and butter in a tagine or Dutch oven over medium heat. Add chicken, skin side down, and cook 4 to 5 minutes per side or until golden brown. (Cook in batches, if necessary.) Transfer to a plate.

3. Add garlic to pan, and sauté about 1 minute. Add mint, thyme, broth, chicken, and any juices that drained onto plate. Cover, reduce heat to low, and simmer 30 to 35 minutes or until chicken is tender.

4. Bring onion and next 3 ingredients to a simmer in a separate saucepan over low heat; cook 8 to 10 minutes or until lemon becomes soft and liquid thickens. Discard herb sprigs; pour glaze over chicken, and garnish, if desired.

Sara Foster and Kim Sunée, MyRecipes
OCTOBER 2007
 
More from the Lebanese Recipes Kitchen: 

Harissa chicken wings with preserved lemon marmalade
Chicken and carrot tagine
Lebanese Chicken
Lebanese Chicken with Couscous
Chicken and apricot tagine
Chicken moussaka   

Save and share Chicken Tagine with Onions, Honey, and Mint Recipe

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Chicken and carrot tagine recipe

Photo: Chicken and carrot tagine recipe
Photography by Mark O'Meara

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

To Cook 2:00

INGREDIENTS 19

DIFFICULTY EASY

SERVING 4

Ingredients:

1 tablespoon olive oil
8 skinless chicken thigh cutlets, trimmed
1 medium brown onion, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon fennel seeds
1/2 teaspoon dried chilli flakes
2 garlic cloves, crushed
1 tablespoon plain flour
2 large orange carrots, peeled, cut into 2cm thick rounds
2 large purple carrots, peeled, cut into 2cm thick rounds
1 1/2 cups chicken stock
400g can crushed tomatoes
400g can chickpeas, drained, rinsed
1/3 cup (90g) Sicilian green olives
1 tablespoon honey
Couscous, fresh coriander leaves and toasted flaked almonds, to serve

Method

Heat 1 teaspoon oil in a saucepan over medium-high heat. Cook chicken for 2 minutes each side until browned. Set aside.

Reduce heat to medium. Add remaining oil to pan. Add onion. Cook, stirring, for 2 to 3 minutes or until softened. Add coriander, cumin, turmeric, ginger, fennel, chilli and garlic. Cook, stirring, for 1 minute or until fragrant. Add flour and carrots. Cook, stirring, for 1 minute or until combined. Add stock and tomato. Stir to combine. Return chicken to pan. Season with salt and pepper. Bring to the boil. Reduce heat to low. Simmer, covered, for 45 minutes. Simmer, uncovered, for 30 minutes or until carrots are tender.

Add chickpeas, olives and honey. Simmer for 15 minutes or until heated through and chicken is tender. Serve tagine on couscous. Sprinkle with coriander and almonds.

Nutrition

Energy 2978kJ
Fat saturated 8.90g
Fat Total 33.80g
Carbohydrate sugars -
Carbohydrate Total 50.50g
Dietary Fibre 12.40g
Protein 46.60g
Cholesterol 137.00mg
Sodium 1205mg 

Super Food Ideas - August 2011 , Page 10
Recipe by Katrina Woodman

More from the Lebanese Recipes Kitchen:  

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

Save and share Chicken and carrot tagine 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 and carrot tagine recipe
Photography by Mark O'Meara

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

To Cook 2:00

INGREDIENTS 19

DIFFICULTY EASY

SERVING 4

Ingredients:

1 tablespoon olive oil
8 skinless chicken thigh cutlets, trimmed
1 medium brown onion, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon fennel seeds
1/2 teaspoon dried chilli flakes
2 garlic cloves, crushed
1 tablespoon plain flour
2 large orange carrots, peeled, cut into 2cm thick rounds
2 large purple carrots, peeled, cut into 2cm thick rounds
1 1/2 cups chicken stock
400g can crushed tomatoes
400g can chickpeas, drained, rinsed
1/3 cup (90g) Sicilian green olives
1 tablespoon honey
Couscous, fresh coriander leaves and toasted flaked almonds, to serve

Method

Heat 1 teaspoon oil in a saucepan over medium-high heat. Cook chicken for 2 minutes each side until browned. Set aside.

Reduce heat to medium. Add remaining oil to pan. Add onion. Cook, stirring, for 2 to 3 minutes or until softened. Add coriander, cumin, turmeric, ginger, fennel, chilli and garlic. Cook, stirring, for 1 minute or until fragrant. Add flour and carrots. Cook, stirring, for 1 minute or until combined. Add stock and tomato. Stir to combine. Return chicken to pan. Season with salt and pepper. Bring to the boil. Reduce heat to low. Simmer, covered, for 45 minutes. Simmer, uncovered, for 30 minutes or until carrots are tender.

Add chickpeas, olives and honey. Simmer for 15 minutes or until heated through and chicken is tender. Serve tagine on couscous. Sprinkle with coriander and almonds.

Nutrition

Energy 2978kJ
Fat saturated 8.90g
Fat Total 33.80g
Carbohydrate sugars -
Carbohydrate Total 50.50g
Dietary Fibre 12.40g
Protein 46.60g
Cholesterol 137.00mg
Sodium 1205mg 

Super Food Ideas - August 2011 , Page 10
Recipe by Katrina Woodman

More from the Lebanese Recipes Kitchen:  

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

Save and share Chicken and carrot tagine recipe

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Citrus Ginger Cake with Spiced Orange Compote Recipe

Photo: Citrus Ginger Cake with Spiced Orange Compote Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Citrus Ginger Cake with Spiced Orange Compote Recipe. Enjoy our collection of Christmas dessert recipes and learn how to make Citrus Ginger Cake with Spiced Orange Compote. 

The flavor of this spiced orange compote improves with time so make it a day ahead or the morning of your party. Serve chilled in a clear bowl so the colors show through.

10 servings

Active Time: 35 minutes

Total Time: 1 hour 35 minutes

Ingredients

Citrus Ginger Cake with Spiced Orange Compote

1/2 cup honey
1/4 cup mild-flavored extra-virgin olive oil
2 large eggs, at room temperature, separated (see Tip)
2 tablespoons freshly grated orange or Meyer lemon zest
1/3 cup fresh orange or Meyer lemon juice
5 tablespoons chopped crystallized ginger, divided
1 cup whole-wheat pastry flour
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons confectioners' sugar
Spiced Orange Compote, (recipe follows)

Spiced Orange Compote

8 small oranges, preferably seedless
2 cups water
5 tablespoons sugar
1 vanilla bean
1 cinnamon stick
2 whole cloves
1 star anise

Preparation

Citrus Ginger Cake with Spiced Orange Compote:

Preheat oven to 350°F. Oil an 8-inch round cake pan (see Variation), line with parchment paper and oil the parchment.

Stir together honey, oil, egg yolks, zest, juice and 3 tablespoons crystallized ginger in a medium bowl. Sift whole-wheat pastry flour, all-purpose flour, baking powder and salt into a large bowl. Beat egg whites with an electric mixer on high in another medium bowl until soft peaks form, 1 to 2 minutes.

Stir the honey mixture into the flour mixture with a wooden spoon. Gently fold in the egg whites with a rubber spatula until they are well combined. Pour the batter into the prepared pan.

Bake the cake until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Run a knife around the edges of the pan to loosen the cake and turn it out onto the rack. Let cool completely.

Just before serving, sift sugar evenly over the top of the cake and garnish with the remaining 2 tablespoons ginger. Serve with Spiced Orange Compote on the side.

Tips & Notes

Make Ahead Tip: Prepare through Step 4, tightly wrap in plastic wrap and hold at room temperature for up to 1 day. | Equipment: 8-inch cake pan (see Variation), parchment paper

Tip: To bring an egg to room temperature, set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
Variation: You can use a 9-inch cake pan for this recipe, but you will get a thinner cake. Reduce the baking time to 25 to 30 minutes. You can find 8-inch cake pans at well-stocked kitchenware stores or online at surlatable.com.

Nutrition

Per serving: 280 calories; 7 g fat ( 1 g sat , 5 g mono ); 42 mg cholesterol; 52 g carbohydrates; 4 g protein; 3 g fiber; 175 mg sodium; 189 mg potassium.

Nutrition Bonus: Vitamin C (80% daily value)

Carbohydrate Servings: 3.5

Exchanges: 1/2 starch, 3 other carbohydrates, 1 fat

Spiced Orange Compote

Preparation

Use a 5-hole zester to remove zest from oranges into long, thin, spindly strips (see Variation). Bring water to a boil in a small saucepan. Add the zest to the boiling water and cook for 3 minutes. Remove with a slotted spoon to a small strainer (reserve the cooking liquid). Rinse with cold water; separate and drain on a paper towel.

Stir sugar into the reserved cooking liquid; bring to a simmer. Cut vanilla bean in half lengthwise; scrape the seeds into the sugar water and add the pod along with cinnamon stick, cloves and star anise. Continue to simmer until the sauce reduces to 1/2 cup and thickens slightly, 20 to 30 minutes. Remove from the heat.
 
Meanwhile, slice off an end of each orange so they stand upright steadily. In careful sculpting slices, remove all the remaining peel and white pith from the oranges with a very sharp knife. Slice the peeled oranges into 1/4-inch-thick rounds. Remove any extraneous pith or rind and any stray seeds.
 
Discard the vanilla pod and whole spices. Stir the zest into the sauce. Layer the orange slices in a serving bowl, spooning the sauce between layers to distribute the zest evenly throughout.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Variation: If you don't have a 5-hole zester, use a vegetable peeler to remove long strips of the outer skin (zest) of the orange. Cut the zest into thin slivers.

Nutrition

Per serving: 61 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 15 g carbohydrates; 1 g protein; 2 g fiber; 1 mg sodium; 140 mg potassium.

Nutrition Bonus: Vitamin C (70% daily value)

From EatingWell:  November/December 2007   

More from Lebanese Recipes kitchen: 

Glazed Chocolate-Pumpkin Bundt Cake 
Fruitcake (Everyone Loves This Fruitcake)
Pumpkin Cheesecake with Gingersnap-Walnut Crust
Greek Yogurt Cheesecake with Ouzo-Poached Figs
Balsamic strawberry pavlovas
Chocolate Cheesecake Candy Cane Bars

Save and share Citrus Ginger Cake with Spiced Orange Compote Recipe

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Photo: Citrus Ginger Cake with Spiced Orange Compote Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Citrus Ginger Cake with Spiced Orange Compote Recipe. Enjoy our collection of Christmas dessert recipes and learn how to make Citrus Ginger Cake with Spiced Orange Compote. 

The flavor of this spiced orange compote improves with time so make it a day ahead or the morning of your party. Serve chilled in a clear bowl so the colors show through.

10 servings

Active Time: 35 minutes

Total Time: 1 hour 35 minutes

Ingredients

Citrus Ginger Cake with Spiced Orange Compote

1/2 cup honey
1/4 cup mild-flavored extra-virgin olive oil
2 large eggs, at room temperature, separated (see Tip)
2 tablespoons freshly grated orange or Meyer lemon zest
1/3 cup fresh orange or Meyer lemon juice
5 tablespoons chopped crystallized ginger, divided
1 cup whole-wheat pastry flour
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons confectioners' sugar
Spiced Orange Compote, (recipe follows)

Spiced Orange Compote

8 small oranges, preferably seedless
2 cups water
5 tablespoons sugar
1 vanilla bean
1 cinnamon stick
2 whole cloves
1 star anise

Preparation

Citrus Ginger Cake with Spiced Orange Compote:

Preheat oven to 350°F. Oil an 8-inch round cake pan (see Variation), line with parchment paper and oil the parchment.

Stir together honey, oil, egg yolks, zest, juice and 3 tablespoons crystallized ginger in a medium bowl. Sift whole-wheat pastry flour, all-purpose flour, baking powder and salt into a large bowl. Beat egg whites with an electric mixer on high in another medium bowl until soft peaks form, 1 to 2 minutes.

Stir the honey mixture into the flour mixture with a wooden spoon. Gently fold in the egg whites with a rubber spatula until they are well combined. Pour the batter into the prepared pan.

Bake the cake until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Run a knife around the edges of the pan to loosen the cake and turn it out onto the rack. Let cool completely.

Just before serving, sift sugar evenly over the top of the cake and garnish with the remaining 2 tablespoons ginger. Serve with Spiced Orange Compote on the side.

Tips & Notes

Make Ahead Tip: Prepare through Step 4, tightly wrap in plastic wrap and hold at room temperature for up to 1 day. | Equipment: 8-inch cake pan (see Variation), parchment paper

Tip: To bring an egg to room temperature, set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
Variation: You can use a 9-inch cake pan for this recipe, but you will get a thinner cake. Reduce the baking time to 25 to 30 minutes. You can find 8-inch cake pans at well-stocked kitchenware stores or online at surlatable.com.

Nutrition

Per serving: 280 calories; 7 g fat ( 1 g sat , 5 g mono ); 42 mg cholesterol; 52 g carbohydrates; 4 g protein; 3 g fiber; 175 mg sodium; 189 mg potassium.

Nutrition Bonus: Vitamin C (80% daily value)

Carbohydrate Servings: 3.5

Exchanges: 1/2 starch, 3 other carbohydrates, 1 fat

Spiced Orange Compote

Preparation

Use a 5-hole zester to remove zest from oranges into long, thin, spindly strips (see Variation). Bring water to a boil in a small saucepan. Add the zest to the boiling water and cook for 3 minutes. Remove with a slotted spoon to a small strainer (reserve the cooking liquid). Rinse with cold water; separate and drain on a paper towel.

Stir sugar into the reserved cooking liquid; bring to a simmer. Cut vanilla bean in half lengthwise; scrape the seeds into the sugar water and add the pod along with cinnamon stick, cloves and star anise. Continue to simmer until the sauce reduces to 1/2 cup and thickens slightly, 20 to 30 minutes. Remove from the heat.
 
Meanwhile, slice off an end of each orange so they stand upright steadily. In careful sculpting slices, remove all the remaining peel and white pith from the oranges with a very sharp knife. Slice the peeled oranges into 1/4-inch-thick rounds. Remove any extraneous pith or rind and any stray seeds.
 
Discard the vanilla pod and whole spices. Stir the zest into the sauce. Layer the orange slices in a serving bowl, spooning the sauce between layers to distribute the zest evenly throughout.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Variation: If you don't have a 5-hole zester, use a vegetable peeler to remove long strips of the outer skin (zest) of the orange. Cut the zest into thin slivers.

Nutrition

Per serving: 61 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 15 g carbohydrates; 1 g protein; 2 g fiber; 1 mg sodium; 140 mg potassium.

Nutrition Bonus: Vitamin C (70% daily value)

From EatingWell:  November/December 2007   

More from Lebanese Recipes kitchen: 

Glazed Chocolate-Pumpkin Bundt Cake 
Fruitcake (Everyone Loves This Fruitcake)
Pumpkin Cheesecake with Gingersnap-Walnut Crust
Greek Yogurt Cheesecake with Ouzo-Poached Figs
Balsamic strawberry pavlovas
Chocolate Cheesecake Candy Cane Bars

Save and share Citrus Ginger Cake with Spiced Orange Compote Recipe

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reade more... Résuméabuiyad

Glazed Chocolate-Pumpkin Bundt Cake Recipe

Photo: Glazed Chocolate-Pumpkin Bundt Cake Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Glazed Chocolate-Pumpkin Bundt Cake Recipe. Enjoy our collection of Christmas dessert recipes and learn how to make Glazed Chocolate-Pumpkin Bundt Cake. 

You don't have to have pumpkin pie to still enjoy pumpkin and spice in a Thanksgiving dessert. This tender, moist cake uses pureed pumpkin to replace much of the fat and is delicately seasoned with classic Thanksgiving flavors.

16 servings

Active Time: 30 minutes

Total Time: 3 1/2 hours (including cooling time)

Ingredients
 
Cake

1 cup all-purpose, flour
3/4 cup whole-wheat pastry flour
1 cup granulated sugar
3/4 cup unsweetened cocoa powder, (not Dutch-process)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup nonfat buttermilk
1 15-ounce can unsweetened pumpkin puree
3/4 cup dark brown sugar, packed
1 large egg, at room temperature
1 large egg white, at room temperature
1/4 cup canola oil
1/4 cup light corn syrup
1 tablespoon vanilla extract

Glaze & Garnish

1/2 cup packed confectioners' sugar
1 tablespoon nonfat buttermilk
2 tablespoons mini chocolate chips, or toasted chopped nuts (see Tip)

Preparation

To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.
Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.

Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.

Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.

To glaze & garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.

Tips & Notes

Make Ahead Tip: Prepare through Step 4 up to 1 day ahead. Glaze and garnish (Step 5) shortly before serving. Equipment: 12-cup Bundt pan

Tips: To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition

Per serving: 234 calories; 5 g fat ( 1 g sat , 3 g mono ); 13 mg cholesterol; 46 g carbohydrates; 4 g protein; 3 g fiber; 238 mg sodium; 159 mg potassium.

Carbohydrate Servings: 3

Exchanges: 3 other carbohydrate, 1 fat

From EatingWell: October/November 2006 
 
More from Lebanese Recipes kitchen:

Fruitcake (Everyone Loves This Fruitcake)
Pumpkin Cheesecake with Gingersnap-Walnut Crust
Greek Yogurt Cheesecake with Ouzo-Poached Figs
Balsamic strawberry pavlovas
Chocolate Cheesecake Candy Cane Bars
Christmas Tree Ice-cream 

Save and share Glazed Chocolate-Pumpkin Bundt Cake Recipe

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Photo: Glazed Chocolate-Pumpkin Bundt Cake Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Glazed Chocolate-Pumpkin Bundt Cake Recipe. Enjoy our collection of Christmas dessert recipes and learn how to make Glazed Chocolate-Pumpkin Bundt Cake. 

You don't have to have pumpkin pie to still enjoy pumpkin and spice in a Thanksgiving dessert. This tender, moist cake uses pureed pumpkin to replace much of the fat and is delicately seasoned with classic Thanksgiving flavors.

16 servings

Active Time: 30 minutes

Total Time: 3 1/2 hours (including cooling time)

Ingredients
 
Cake

1 cup all-purpose, flour
3/4 cup whole-wheat pastry flour
1 cup granulated sugar
3/4 cup unsweetened cocoa powder, (not Dutch-process)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup nonfat buttermilk
1 15-ounce can unsweetened pumpkin puree
3/4 cup dark brown sugar, packed
1 large egg, at room temperature
1 large egg white, at room temperature
1/4 cup canola oil
1/4 cup light corn syrup
1 tablespoon vanilla extract

Glaze & Garnish

1/2 cup packed confectioners' sugar
1 tablespoon nonfat buttermilk
2 tablespoons mini chocolate chips, or toasted chopped nuts (see Tip)

Preparation

To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.
Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.

Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.

Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.

To glaze & garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.

Tips & Notes

Make Ahead Tip: Prepare through Step 4 up to 1 day ahead. Glaze and garnish (Step 5) shortly before serving. Equipment: 12-cup Bundt pan

Tips: To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition

Per serving: 234 calories; 5 g fat ( 1 g sat , 3 g mono ); 13 mg cholesterol; 46 g carbohydrates; 4 g protein; 3 g fiber; 238 mg sodium; 159 mg potassium.

Carbohydrate Servings: 3

Exchanges: 3 other carbohydrate, 1 fat

From EatingWell: October/November 2006 
 
More from Lebanese Recipes kitchen:

Fruitcake (Everyone Loves This Fruitcake)
Pumpkin Cheesecake with Gingersnap-Walnut Crust
Greek Yogurt Cheesecake with Ouzo-Poached Figs
Balsamic strawberry pavlovas
Chocolate Cheesecake Candy Cane Bars
Christmas Tree Ice-cream 

Save and share Glazed Chocolate-Pumpkin Bundt Cake Recipe

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reade more... Résuméabuiyad

Yummy Molasses Crackles Recipe

Photo: Yummy Molasses Crackles Recipe

Whether it's for school or work, packing a lunch box can be a bit of a chore, but this collection will make it easier. The Lebanese Recipes Kitchen invites you to try Yummy Molasses Crackles recipe.Browse a wonderful collection of lunch box ideas both kids and adults will love!

Nancy Caverly gave her grandmother's recipe for ginger molasses cookies a little makeover—reducing the butter and adding crystallized ginger for a spicy jolt.

About 3 dozen cookies

Active Time: 15 minutes

Total Time: 1 1/2 hours

Ingredients

1/4 cup unsalted butter, softened
1 cup plus 1/3 cup sugar, divided
1 large egg, beaten
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1/3 cup crystallized ginger, finely chopped

Preparation

Beat butter and 1 cup sugar in a large bowl with an electric mixer until creamy. Add egg and molasses. Mix well.
Whisk flour, baking soda, cinnamon, salt, cloves and ginger in another large bowl until well blended. Stir in crystallized ginger.
Blend the flour mixture into the butter mixture a cup at a time, mixing well, until it is all incorporated. Chill the dough in the refrigerator until firm, 30 minutes to 1 hour.
Preheat oven to 375°F. Lightly coat 2 baking sheets with cooking spray.
Place the remaining 1/3 cup sugar in a shallow dish. Roll the dough into 1-inch balls and then roll in the sugar. Place 1 1/2 inches apart on the prepared baking sheet.
Bake the cookies, in batches, until they crackle on top, 8 to 10 minutes. Transfer to a wire rack to cool.

Tips & Notes

Make Ahead Tip: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Nutrition

Per cookie: 79 calories; 1 g fat ( 1 g sat , 0 g mono ); 9 mg cholesterol; 16 g carbohydrates; 1 g protein; 0 g fiber; 106 mg sodium; 43 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 carbohydrate (other)
From EatingWell: November/December 2008  

More lunch Box Ideas from the Lebanese Recipes Kitchen:     

Macaroni and vegetable frittatas 
Vegie meatball sandwiches 
Peach & yoghurt slice 
Cheese and tomato muffins 
Creamy pasta salad 
Salmon sushi rolls

Save and share Yummy Molasses Crackles Recipe

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Photo: Yummy Molasses Crackles Recipe

Whether it's for school or work, packing a lunch box can be a bit of a chore, but this collection will make it easier. The Lebanese Recipes Kitchen invites you to try Yummy Molasses Crackles recipe.Browse a wonderful collection of lunch box ideas both kids and adults will love!

Nancy Caverly gave her grandmother's recipe for ginger molasses cookies a little makeover—reducing the butter and adding crystallized ginger for a spicy jolt.

About 3 dozen cookies

Active Time: 15 minutes

Total Time: 1 1/2 hours

Ingredients

1/4 cup unsalted butter, softened
1 cup plus 1/3 cup sugar, divided
1 large egg, beaten
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1/3 cup crystallized ginger, finely chopped

Preparation

Beat butter and 1 cup sugar in a large bowl with an electric mixer until creamy. Add egg and molasses. Mix well.
Whisk flour, baking soda, cinnamon, salt, cloves and ginger in another large bowl until well blended. Stir in crystallized ginger.
Blend the flour mixture into the butter mixture a cup at a time, mixing well, until it is all incorporated. Chill the dough in the refrigerator until firm, 30 minutes to 1 hour.
Preheat oven to 375°F. Lightly coat 2 baking sheets with cooking spray.
Place the remaining 1/3 cup sugar in a shallow dish. Roll the dough into 1-inch balls and then roll in the sugar. Place 1 1/2 inches apart on the prepared baking sheet.
Bake the cookies, in batches, until they crackle on top, 8 to 10 minutes. Transfer to a wire rack to cool.

Tips & Notes

Make Ahead Tip: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Nutrition

Per cookie: 79 calories; 1 g fat ( 1 g sat , 0 g mono ); 9 mg cholesterol; 16 g carbohydrates; 1 g protein; 0 g fiber; 106 mg sodium; 43 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 carbohydrate (other)
From EatingWell: November/December 2008  

More lunch Box Ideas from the Lebanese Recipes Kitchen:     

Macaroni and vegetable frittatas 
Vegie meatball sandwiches 
Peach & yoghurt slice 
Cheese and tomato muffins 
Creamy pasta salad 
Salmon sushi rolls

Save and share Yummy Molasses Crackles Recipe

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Turkey Kibbeh Recipe

Photo: Turkey Kibbeh Recipe

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

Kibbeh, a seasoned lamb and bulgur mixture, is one of the national dishes of Lebanon. It's often served raw, drizzled with olive oil, with slices of sharp white onion and fresh pita bread alongside, but is also baked or stuffed and deep-fried. This baked version uses lean ground turkey to cut fat and finely shredded zucchini to keep it moist while baking. Make it a meal: serve with toasted pita bread and a salad tossed with a lemon vinaigrette.

6 servings

Active Time: 30 minutes

Total Time: 1 hour 10 minutes

Ingredients
 
Kibbeh

1/2 cup bulgur
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
1/4 cup pine nuts, toasted (see Tip)
1 1/2 pounds 93%-lean ground turkey
1 medium zucchini, finely shredded
2 teaspoons dried marjoram
1 1/2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper

Yogurt sauce

1 cup low-fat plain yogurt
1/2 medium cucumber, seeded and diced
1 small tomato, diced
Freshly ground pepper, to taste

Preparation

Preheat oven to 450° F. Coat an 8-inch-square baking dish with cooking spray. Place bulgur in a small bowl and cover with hot water.
Heat oil in a small nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until softened, about 4 minutes. Remove from the heat; stir in pine nuts.
Drain the bulgur, pressing on it to remove any liquid. Transfer to a large bowl and add turkey, zucchini, marjoram, cumin, salt, allspice and cayenne. Gently mix until combined. Pat half the mixture into the prepared baking dish. Top with the onion mixture, pressing it gently into the turkey layer. Cover with the rest of the turkey mixture, pressing gently into the onion layer. Cover with foil.
Bake the kibbeh for 30 minutes. Remove the foil and continue baking until an instant-read thermometer inserted into the center registers 165° F, 10 to 15 minutes more.
To prepare yogurt sauce & serve: While the kibbeh is baking, combine yogurt, cucumber, tomato and pepper in a small bowl. Cover and chill until ready to serve. Cut the kibbeh into 6 squares and serve warm with the yogurt sauce.

Tips & Notes

Make Ahead Tip: Prepare through Step 4, cover and freeze for up to 1 month. Defrost in the refrigerator, then reheat in a 350°F oven.

Tip: To toast pine nuts: Cook in a dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition

Per serving: 296 calories; 14 g fat ( 3 g sat , 3 g mono ); 67 mg cholesterol; 17 g carbohydrates; 0 g added sugars; 27 g protein; 4 g fiber; 397 mg sodium; 361 mg potassium.

Nutrition Bonus: Vitamin C (20% daily value).

Carbohydrate Servings: 1

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

From EatingWell: June/July 2006
 
More from the Lebanese Recipes Kitchen:

Eggplant and Kibbeh Stew
Kibbeh
Baked Kibbeh
Potato Kibbeh
Lebanese Meat Loaf (Kibbeh)
KIBBEH NAYYEH

Save and share Turkey Kibbeh 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: Turkey Kibbeh Recipe

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

Kibbeh, a seasoned lamb and bulgur mixture, is one of the national dishes of Lebanon. It's often served raw, drizzled with olive oil, with slices of sharp white onion and fresh pita bread alongside, but is also baked or stuffed and deep-fried. This baked version uses lean ground turkey to cut fat and finely shredded zucchini to keep it moist while baking. Make it a meal: serve with toasted pita bread and a salad tossed with a lemon vinaigrette.

6 servings

Active Time: 30 minutes

Total Time: 1 hour 10 minutes

Ingredients
 
Kibbeh

1/2 cup bulgur
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
1/4 cup pine nuts, toasted (see Tip)
1 1/2 pounds 93%-lean ground turkey
1 medium zucchini, finely shredded
2 teaspoons dried marjoram
1 1/2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper

Yogurt sauce

1 cup low-fat plain yogurt
1/2 medium cucumber, seeded and diced
1 small tomato, diced
Freshly ground pepper, to taste

Preparation

Preheat oven to 450° F. Coat an 8-inch-square baking dish with cooking spray. Place bulgur in a small bowl and cover with hot water.
Heat oil in a small nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until softened, about 4 minutes. Remove from the heat; stir in pine nuts.
Drain the bulgur, pressing on it to remove any liquid. Transfer to a large bowl and add turkey, zucchini, marjoram, cumin, salt, allspice and cayenne. Gently mix until combined. Pat half the mixture into the prepared baking dish. Top with the onion mixture, pressing it gently into the turkey layer. Cover with the rest of the turkey mixture, pressing gently into the onion layer. Cover with foil.
Bake the kibbeh for 30 minutes. Remove the foil and continue baking until an instant-read thermometer inserted into the center registers 165° F, 10 to 15 minutes more.
To prepare yogurt sauce & serve: While the kibbeh is baking, combine yogurt, cucumber, tomato and pepper in a small bowl. Cover and chill until ready to serve. Cut the kibbeh into 6 squares and serve warm with the yogurt sauce.

Tips & Notes

Make Ahead Tip: Prepare through Step 4, cover and freeze for up to 1 month. Defrost in the refrigerator, then reheat in a 350°F oven.

Tip: To toast pine nuts: Cook in a dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition

Per serving: 296 calories; 14 g fat ( 3 g sat , 3 g mono ); 67 mg cholesterol; 17 g carbohydrates; 0 g added sugars; 27 g protein; 4 g fiber; 397 mg sodium; 361 mg potassium.

Nutrition Bonus: Vitamin C (20% daily value).

Carbohydrate Servings: 1

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

From EatingWell: June/July 2006
 
More from the Lebanese Recipes Kitchen:

Eggplant and Kibbeh Stew
Kibbeh
Baked Kibbeh
Potato Kibbeh
Lebanese Meat Loaf (Kibbeh)
KIBBEH NAYYEH

Save and share Turkey Kibbeh Recipe

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Chicken and apricot tagine recipe

Photo: Chicken and apricot tagine recipe

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

Lift the lid on this conical cooking pot and unveil the secrets to mouth-watering Moroccan cuisine.

Preparation Time
20 minutes

Cooking Time
85 minutes

Ingredients (serves 8)

2 (about 1.5kg each) whole fresh chickens
1 tbs ghee or olive oil
2 red onions, halved, thinly sliced
2 garlic cloves, crushed
1 tbs finely grated fresh ginger
1 tbs ground cumin
Large pinch of saffron threads
1 cinnamon stick
2 tsp harissa (optional – see related recipe)
400g can diced tomatoes
250ml (1 cup) chicken stock (see note)
225g pkt dried apricots
2 tbs chopped fresh continental parsley
2 tbs chopped fresh coriander
Harissa (optional), extra, to serve

Method

Place chickens, breast-side up, on a chopping board. Use poultry shears or a sharp knife to cut in half along the breast bone. Cut along either side of backbone and discard. Cut around the legs, between thigh and breast pieces.

Heat the ghee or oil in a 28cm flameproof tagine over medium-high heat. Cook half the chicken for 3-4 minutes each side or until golden. Transfer to a plate. Repeat with the remaining chicken.

Reduce heat to medium. Cook the onion, stirring, for 5 minutes or until soft. Add the garlic and ginger. Cook, stirring, for 1 minute or until soft. Add cumin, saffron, cinnamon and harissa, if desired. Cook for 30 seconds or until aromatic. Add the chicken and turn to coat.

Add the tomato and stock. Bring to the boil. Reduce heat to low. Cover and cook for 45 minutes or until chicken is tender and cooked through.

Stir in apricots. Cook, uncovered, for 15 minutes or until apricots are plump and the liquid reduces and thickens slightly. Transfer chicken to a plate.

Stir the parsley and coriander into the sauce. Add chicken. Turn to coat. Serve with extra harissa, if desired.

Notes
To make this gluten free, use gluten-free stock.

Source
Australian Good Taste - May 2010, Page 103
Recipe by Michelle Southan
 
More from the Lebanese Recipes Kitchen:

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

Save and share Chicken and apricot tagine recipe

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Photo: Chicken and apricot tagine recipe

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

Lift the lid on this conical cooking pot and unveil the secrets to mouth-watering Moroccan cuisine.

Preparation Time
20 minutes

Cooking Time
85 minutes

Ingredients (serves 8)

2 (about 1.5kg each) whole fresh chickens
1 tbs ghee or olive oil
2 red onions, halved, thinly sliced
2 garlic cloves, crushed
1 tbs finely grated fresh ginger
1 tbs ground cumin
Large pinch of saffron threads
1 cinnamon stick
2 tsp harissa (optional – see related recipe)
400g can diced tomatoes
250ml (1 cup) chicken stock (see note)
225g pkt dried apricots
2 tbs chopped fresh continental parsley
2 tbs chopped fresh coriander
Harissa (optional), extra, to serve

Method

Place chickens, breast-side up, on a chopping board. Use poultry shears or a sharp knife to cut in half along the breast bone. Cut along either side of backbone and discard. Cut around the legs, between thigh and breast pieces.

Heat the ghee or oil in a 28cm flameproof tagine over medium-high heat. Cook half the chicken for 3-4 minutes each side or until golden. Transfer to a plate. Repeat with the remaining chicken.

Reduce heat to medium. Cook the onion, stirring, for 5 minutes or until soft. Add the garlic and ginger. Cook, stirring, for 1 minute or until soft. Add cumin, saffron, cinnamon and harissa, if desired. Cook for 30 seconds or until aromatic. Add the chicken and turn to coat.

Add the tomato and stock. Bring to the boil. Reduce heat to low. Cover and cook for 45 minutes or until chicken is tender and cooked through.

Stir in apricots. Cook, uncovered, for 15 minutes or until apricots are plump and the liquid reduces and thickens slightly. Transfer chicken to a plate.

Stir the parsley and coriander into the sauce. Add chicken. Turn to coat. Serve with extra harissa, if desired.

Notes
To make this gluten free, use gluten-free stock.

Source
Australian Good Taste - May 2010, Page 103
Recipe by Michelle Southan
 
More from the Lebanese Recipes Kitchen:

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

Save and share Chicken and apricot tagine recipe

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Family meals: Easy lamb tagine recipe

Photo: Family meals: Easy lamb tagine recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Family meals: Easy lamb tagine Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Family meals: Easy lamb tagine.  

Sweet juicy apricots and tender butternut squash are a winner with kids and make for a delicious Middle Eastern family meal for toddlers through to teens and beyond

Easy
Serves a family of 4 - 6 or makes 6-8 toddler meals
Prep 10 mins
Cook 2 hrs 10 mins
Freezable

Ingredients

2 tbsp olive oil
1 onion , finely diced
2 carrots , finely diced (about 150g)
500g diced leg of lamb
2 fat cloves garlic , crushed
½ tsp cumin
½ tsp ground ginger
¼ tsp saffron strands
1 tsp ground cinnamon
1 tbsp clear honey
100g soft dried apricots , quartered
1 low-salt vegetable stock cube
1 small butternut squash , peeled, seeds removed and cut into 1cm dice
steamed couscous or rice, to serve
chopped parsley and toasted pine nuts, to serve (optional)

Method

Heat the olive oil in a heavy-based pan and add the onion and carrot. Cook for 3- 4 mins until softened.
Add the diced lamb and brown all over. Stir in the garlic and all the spices and cook for a few mins more or until the aromas are released.
Add the honey and apricots, crumble in the stock cube and pour over roughly 500ml boiling water or enough to cover the meat. Give it a good stir and bring to the boil. Turn down to a simmer, put the lid on and cook for 1 hour.
Remove the lid and cook for a further 30 mins, then stir in the squash. Cook for 20 - 30 mins more until the squash is soft and the lamb is tender. Serve alongside rice or couscous and sprinkle with parsley and pine nuts, if using.

Nutrition per serving:

413 kcalories, protein 27.2g, carbohydrate 27.3g, fat 21.7 g, saturated fat 7.5g, fibre 6.4g, sugar 22.4g, salt 1 g

Recipe from bbcgoodfood.com, June 2012. 

More from the Lebanese Recipes Kitchen:

Fruity lamb tagine 
Lamb tagine with dates & sweet potatoes 
Couscous with vegetable tagine 
Lamb tagine with chickpeas
Chicken and pomegranate tagine
Fattoush with sumac chicken  

Save and share Family meals: Easy lamb tagine 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: Family meals: Easy lamb tagine recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Family meals: Easy lamb tagine Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Family meals: Easy lamb tagine.  

Sweet juicy apricots and tender butternut squash are a winner with kids and make for a delicious Middle Eastern family meal for toddlers through to teens and beyond

Easy
Serves a family of 4 - 6 or makes 6-8 toddler meals
Prep 10 mins
Cook 2 hrs 10 mins
Freezable

Ingredients

2 tbsp olive oil
1 onion , finely diced
2 carrots , finely diced (about 150g)
500g diced leg of lamb
2 fat cloves garlic , crushed
½ tsp cumin
½ tsp ground ginger
¼ tsp saffron strands
1 tsp ground cinnamon
1 tbsp clear honey
100g soft dried apricots , quartered
1 low-salt vegetable stock cube
1 small butternut squash , peeled, seeds removed and cut into 1cm dice
steamed couscous or rice, to serve
chopped parsley and toasted pine nuts, to serve (optional)

Method

Heat the olive oil in a heavy-based pan and add the onion and carrot. Cook for 3- 4 mins until softened.
Add the diced lamb and brown all over. Stir in the garlic and all the spices and cook for a few mins more or until the aromas are released.
Add the honey and apricots, crumble in the stock cube and pour over roughly 500ml boiling water or enough to cover the meat. Give it a good stir and bring to the boil. Turn down to a simmer, put the lid on and cook for 1 hour.
Remove the lid and cook for a further 30 mins, then stir in the squash. Cook for 20 - 30 mins more until the squash is soft and the lamb is tender. Serve alongside rice or couscous and sprinkle with parsley and pine nuts, if using.

Nutrition per serving:

413 kcalories, protein 27.2g, carbohydrate 27.3g, fat 21.7 g, saturated fat 7.5g, fibre 6.4g, sugar 22.4g, salt 1 g

Recipe from bbcgoodfood.com, June 2012. 

More from the Lebanese Recipes Kitchen:

Fruity lamb tagine 
Lamb tagine with dates & sweet potatoes 
Couscous with vegetable tagine 
Lamb tagine with chickpeas
Chicken and pomegranate tagine
Fattoush with sumac chicken  

Save and share Family meals: Easy lamb tagine 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

Fruity lamb tagine recipe

Photo: Fruity lamb tagine recipe

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

This succulent and super healthy one-pot is guaranteed to satisfy a crowd - save time and make it up to two days ahead.

Easy
Serves 4
Prep 15 mins
Cook 1 hr 30 mins
Freezable
Super healthy, Dairy-free

Ingredients

2 tbsp olive oil
500g lean diced lamb
1 large onion , roughly chopped
2 large carrots , quartered lengthways and cut into chunks
2 garlic cloves , finely chopped
2 tbsp ras-el-hanout spice mix (see tip, below)
400g can chopped tomatoes
400g can chickpeas , rinsed and drained
200g dried apricots
600ml chicken stock

TO SERVE

120g pack pomegranate seeds
2 large handfuls coriander , roughly chopped

Method

Heat oven to 180C/160C fan/gas 4. Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.
If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it's not piping hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.

Try

Spice mix

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

497 kcalories, protein 40g, carbohydrate 46g, fat 18 g, saturated fat 5g, fibre 12g, sugar 32g, salt 1.37 g

Recipe from Good Food magazine, October 2009.
 
More from the Lebanese Recipes Kitchen: 

Lamb tagine with dates & sweet potatoes 
Couscous with vegetable tagine 
Lamb tagine with chickpeas
Chicken and pomegranate tagine
Fattoush with sumac chicken
Easy Chicken Kebabs

Save and share Fruity lamb tagine recipe 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: Fruity lamb tagine recipe

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

This succulent and super healthy one-pot is guaranteed to satisfy a crowd - save time and make it up to two days ahead.

Easy
Serves 4
Prep 15 mins
Cook 1 hr 30 mins
Freezable
Super healthy, Dairy-free

Ingredients

2 tbsp olive oil
500g lean diced lamb
1 large onion , roughly chopped
2 large carrots , quartered lengthways and cut into chunks
2 garlic cloves , finely chopped
2 tbsp ras-el-hanout spice mix (see tip, below)
400g can chopped tomatoes
400g can chickpeas , rinsed and drained
200g dried apricots
600ml chicken stock

TO SERVE

120g pack pomegranate seeds
2 large handfuls coriander , roughly chopped

Method

Heat oven to 180C/160C fan/gas 4. Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.
If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it's not piping hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.

Try

Spice mix

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

497 kcalories, protein 40g, carbohydrate 46g, fat 18 g, saturated fat 5g, fibre 12g, sugar 32g, salt 1.37 g

Recipe from Good Food magazine, October 2009.
 
More from the Lebanese Recipes Kitchen: 

Lamb tagine with dates & sweet potatoes 
Couscous with vegetable tagine 
Lamb tagine with chickpeas
Chicken and pomegranate tagine
Fattoush with sumac chicken
Easy Chicken Kebabs

Save and share Fruity lamb tagine recipe 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

Lamb tagine with dates & sweet potatoes recipe

Photo: Lamb tagine with dates & sweet potatoes recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb tagine with dates & sweet potatoes recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lamb tagine with dates & sweet potatoes.

This is one of those wonderful dishes that improves with keeping.

Easy
Serves 10
Prep 30 mins
Cook 2 hrs
Freezable

Ingredients

6 tbsp olive oil
4 onions , thinly sliced
2 tbsp finely chopped fresh root ginger
2kg boneless lamb shoulder, cut into 5cm chunks
4 tsp ground cumin
2 tsp each paprika and ground coriander
2 cinnamon sticks
850ml passata
700g sweet potatoes , cut into chunks
350g pitted dates

TO SERVE

100g blanched almonds , toasted
good handful coriander , roughly chopped

Method

Heat the oil in a large, deep pan. Add the onions, then gently fry until softened, about 5 mins. Stir in the ginger, add the meat in batches, then fry on all sides until lightly coloured. Return all the meat to the pan, stir in the spices and cinnamon sticks, then cook for 1 min.
Add the passata and 800ml water, then bring to the boil, stirring. Season well, then cover and simmer for 1½ hrs, until the lamb is tender.
Add the sweet potatoes, stir well, cover again, then cook for 20 mins or until the potatoes are just tender. Stir in the dates and heat through for 5 mins. Taste and add more seasoning if necessary. To serve, spoon the tagine into a serving dish and scatter with the almonds and coriander.

Try

To freeze

Cool at the end of step 2, then pack into a rigid container. Freeze for up to a month. Defrost in the fridge overnight, then gently reheat (add a little more water if necessary), bring to the boil and continue with step 3.

Nutrition per serving

646 kcalories, protein 42g, carbohydrate 49g, fat 32 g, saturated fat 13g, fibre 0g, sugar 33g, salt 0.82 g

Recipe from Good Food magazine, December 2008.  

More from the Lebanese Recipes Kitchen:

Couscous with vegetable tagine 
Lamb tagine with chickpeas
Chicken and pomegranate tagine
Fattoush with sumac chicken
Easy Chicken Kebabs
Moroccan apricot chicken

Save and share Lamb tagine with dates & sweet potatoes recipe

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

Photo: Lamb tagine with dates & sweet potatoes recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb tagine with dates & sweet potatoes recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lamb tagine with dates & sweet potatoes.

This is one of those wonderful dishes that improves with keeping.

Easy
Serves 10
Prep 30 mins
Cook 2 hrs
Freezable

Ingredients

6 tbsp olive oil
4 onions , thinly sliced
2 tbsp finely chopped fresh root ginger
2kg boneless lamb shoulder, cut into 5cm chunks
4 tsp ground cumin
2 tsp each paprika and ground coriander
2 cinnamon sticks
850ml passata
700g sweet potatoes , cut into chunks
350g pitted dates

TO SERVE

100g blanched almonds , toasted
good handful coriander , roughly chopped

Method

Heat the oil in a large, deep pan. Add the onions, then gently fry until softened, about 5 mins. Stir in the ginger, add the meat in batches, then fry on all sides until lightly coloured. Return all the meat to the pan, stir in the spices and cinnamon sticks, then cook for 1 min.
Add the passata and 800ml water, then bring to the boil, stirring. Season well, then cover and simmer for 1½ hrs, until the lamb is tender.
Add the sweet potatoes, stir well, cover again, then cook for 20 mins or until the potatoes are just tender. Stir in the dates and heat through for 5 mins. Taste and add more seasoning if necessary. To serve, spoon the tagine into a serving dish and scatter with the almonds and coriander.

Try

To freeze

Cool at the end of step 2, then pack into a rigid container. Freeze for up to a month. Defrost in the fridge overnight, then gently reheat (add a little more water if necessary), bring to the boil and continue with step 3.

Nutrition per serving

646 kcalories, protein 42g, carbohydrate 49g, fat 32 g, saturated fat 13g, fibre 0g, sugar 33g, salt 0.82 g

Recipe from Good Food magazine, December 2008.  

More from the Lebanese Recipes Kitchen:

Couscous with vegetable tagine 
Lamb tagine with chickpeas
Chicken and pomegranate tagine
Fattoush with sumac chicken
Easy Chicken Kebabs
Moroccan apricot chicken

Save and share Lamb tagine with dates & sweet potatoes 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