Thursday, March 23, 2017
0:15 Prep | 0:20 Cook | 4 Servings | Capable cooks
Super Food Ideas
500g lean lamb mince
1 egg, lightly beaten
1 cup fresh breadcrumbs
1 large apple, grated
2 teaspoons dried oregano
1/3 cup fresh flat-leaf parsley leaves, chopped
olive oil cooking spray
1 1/2 cups Massel chicken style liquid stock
1 1/2 cups couscous
1 lemon, rind finely grated
60g marinated red capsicum, chopped
2/3 cup low-fat yoghurt, to serve
Preheat oven to 180°C. Line 2 baking trays with baking paper.
Combine mince, egg, breadcrumbs, apple, oregano, half the parsley, and salt and pepper in a bowl. Mix well.
Shape tablespoonfuls of mince mixture into balls. Arrange in a single layer on baking trays. Spray with oil. Bake for 20 minutes, swapping trays halfway through, or until meatballs are just cooked through.
Meanwhile, bring stock to the boil in a saucepan. Remove from heat. Stir in couscous. Cover. Set aside for 5 minutes or until stock has been absorbed. Use a fork to separate grains. Stir through rind and remaining parsley. Serve meatballs with couscous, capsicum and yoghurt.
0:20 Prep | 1:10 Cook | 4 Servings | Capable cooks
Super Food Ideas
This top chicken roast, inspired by Moroccan cuisine, is full of flavour and good for you, too.
1/2 cup couscous
3/4 cup Massel chicken style liquid stock
1/4 cup olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1/2 teaspoon ground coriander
1 1/2 teaspoons ground cumin
6 (120g) fresh or dried dates, pitted, roughly chopped
1/4 cup pistachio nuts, roughly chopped
1 cinnamon stick
1.8kg whole chicken, rinsed, patted dry
1 tablespoon honey
1/4 teaspoon ground cinnamon
roast pumpkin and baby spinach, to serve
Preheat oven to 200°C. Place couscous in a heatproof bowl. Heat stock in a microwave-safe jug for 1 to 2 minutes on HIGH (100%) or until boiling. Pour over couscous. Stir to combine. Cover and set aside for 3 minutes. Stir with a fork to separate grains. Stir in 1 tablespoon oil. Allow to cool completely.
Heat 1 tablespoon oil in a frying pan over medium heat. Add onion and garlic. Cook for 3 minutes or until soft. Stir in coriander and 1 teaspoon cumin and cook for 1 minute. Add dates and cook for 2 minutes or until tender.
Add date mixture, pistachios and salt and pepper to couscous. Spoon couscous mixture and cinnamon stick into chicken cavity. Tie legs together with kitchen string. Place, breast side up, on rack in roasting pan. Whisk honey, ground cinnamon, salt and pepper, remaining cumin and oil, in a jug. Brush over chicken.
Roast chicken, basting every 20 minutes with remaining honey mixture, for 1 hour or until juices run clear when thigh pierced with a skewer. Stand, covered, for 10 minutes. Serve with pumpkin and spinach.
Monday, March 20, 2017
A chicken version (with a twist) from the beef kibbeh we all know. We added our Knorr Shawarma Marinade to make the flavour well balanced. Chef’s tip: 10% of minced lamb fat can be added for an extra moist chicken stuffing mix. View recipe below!
For the Dough
Bourghul, fine 350 g
Chicken Breast Mince 500 g
Onions, chopped 350 g
Mint leaves chopped 20 g
Salt 10 g
Ground black pepper 5 g
Cumin powder 5 g
Cinnamon powder 5 g
For the Filling
Knorr Corn Oil (4x5L) 520 ml
Chicken Breast Mince 500 g
Knorr Chicken Shawarma Marinade (6x750g) 20 g
Pine seeds 30 g
Knorr Mise en Place Pesto (2x340g) 5 g
Pomegranate Sauce 10 ml
For the Dough
Wash bourghul and drain then cover and set it aside for 1 hour.
Combine in a mixing bowl the prepared bourghul, minced chicken breast meat, onion, mint, salt and spices. Mince the ingredients 3 times using the meat electric mincer (add some cold water to have soft dough if needed). Cover and set in the fridge.
For the Filling
Heat Knorr Corn Oil in a pan, add onion and cook until tender. Add the minced chicken meat and stir until cooked and brown in colour. Add the Knorr Chicken Shawarma Base, pine seeds, Knorr Mise an Place Pesto and pomegranate molasses and stir to combine well.
With wet hands, take medium sized pieces of the kibbeh dough mixture, form each portion into an oval shape, making a space in the centre by pushing your finger through from one end.
Stuff with some cooked chicken mixture, close by pressing firmly. Fry the kibbeh in hot deep oil until golden brown.
With fresh tomato and lemon wedges, fresh parsley
Serve hot as an appetizers with green salad and fresh yogurt.
Source: Unilever Food Solutions
Sunday, March 19, 2017
I have to admit that this recipe is not from my own invention; yet it is happily by my husband and children. They surprised me with it on my birthday. And from this day this recipe has a special memory in my heart. For this reason, I am sharing my family's recipe & my present with you all. Adopted from Kiri.
Cooking Time 35 minutes
Preparation Time 25 minutes
6 kiri squares
2 tablespoons of oil or butter
2 medium sized onions smoothly minced
300gm of minced meat
1/2 teaspoon black pepper
2 boiled eggs "minced"
¼ cup of minced fresh parsley
10 layers of ready-made samboosa dough
½ cup of melted butter
- Heat the butter in a large pan.
- Add the onions and mix for 4 minutes until golden
- Add the meat and mix until it turns brownish-gold
- Add the salt and black pepper, and let the mixture cook for 3 minutes
- Add the kiri squares while stirring consistently and remove the pan from the heat
- In a bowl, mix the eggs with the parsley and the meat mixture
- Coat a 30x35 tray with butter and place the layered dough on the tray and then coat with butter.
- Repeat the previous step with 4 layers and then pour the meat mixture on top
- Cover the meat with another layer of dough coated with butter. Repeat this step 4 times.
- Coat the top with the melted butter and then place the tray in the oven heated to 185 degrees celsius, Let it cook for 25 to 30 minutes until golden.
Friday, March 17, 2017
3 cups flour, sifted
1 tablespoon olive oil
1 small egg, whipped
1/2 cup yogurt
1 cup water, warm (or less depending on flour type)
2 teaspoon yeast, Instant
1 tablespoon baking powder
1 teaspoon sugar
1 tablespoon salt
1 cup Middle Eastern thyme mixture
1/2 cup olive oil
1 large spoon Sesame, Roasted
500 grams white cheese, Nabulsi or Akawi (salinity medium) cut into thin slices
1/2 cup cheese, Kashkaval or any type of grated yellow cheese coarse
- Mix dough ingredients well for 10 minutes until smooth.
- Sprinkle with little flower and transfer into a deep bowl, cover with plastic wrap or wet kitchen towel. Put aside for 2 hours in a warm place.
- Place dough on a surface sprinkled with little flour.
- Cut into balls based on required size. Roll it with the rolling pin into thin circles 1/2 cm thickness.
- Place rolled dough on trays greased with olive oil.
- Mix zaatar with extra sesame and olive oil. Spread over dough and press it a little.
- Spread white cheese over dough and sprinkle with a little amount of yellow cheese.
- Leave dough to rest for 15 minutes.
- Preheat oven to 180°C.
- Place trays in the oven and bake for about 15 minutes.
- Serve hot.
Course Main Dish
Servings 10 portions
Prep Time 30 minutes
Cook Time 60 minutes
Cook Time 60 minutes
4.4 Lb White Fish Cod, Red Snapper, or Sea Bass
3 cups Rice Long grain; rinsed and soaked in cold water
3 Onions (white or yellow) large
1/2 cup pine kernels
1/2 cup Almonds
1 tsp Ground Caraway
1/2 tsp Ground Turmeric
1 tsp Ground cumin
1/4 tsp Ground Cinnamon
3/4 cup Vegetable oil
3 tbsp olive oil
2 tsp Salt
- Rub the fish with some salt and olive oil, in and out
- In a large pan, fry the nuts in some of the vegetable oil until light brown. Remove on a kitchen paper-towel to soak off the excess of oil.
- Heat all the vegetable oil in the same pan, and fry the fish until tender. Set it aside, on a double-layer of kitchen paper-towel for few seconds.
- In the same oil, fry the onions into a brown color. Remove aside 3 tbsp for garnishing, and keep the remaining in the pan.
- While your onions are frying, work on the fish: Skin it off, cut off the head, remove the bones, and part the flesh into big pieces and set aside.
- Pour over the onions in the pan 4 cups of hot water, place in the fish head, and season with the spices. Leave it to simmer, covered, for 30 min over medium heat.
- Remove the fish head, and bring the liquid to a boil. Stir in the rice, mixing well. Cover, lower the heat, and leave it to cook for 25 min.
Transfer your cooked rice into a serving plate, and top it with the pieces of fish flesh. Place the fried onions you have set aside on top of the fish pieces.
Garnish with the pine nuts and almonds. Serve immediately.
Friday, February 24, 2017
Shish Barak is a mouth watering food experience. You should try it at least once.
Preparation time: 1 hour(s)
Cooking time: 40 minute(s)
Number of servings (yield): 4
Shish Barak Dough Ingredients (20 servings)
5 cups of multipurpose flour
1 and 1/4 teaspoon salt
2 and 1/4 cups of water
1/4 teaspoon yeast
1/2 cup of warm water (to melt the yeast)
1/8 teaspoon of sugar (to melt with yeast)
Meat Stuffing Ingredients (20 servings)
1 lb of lean ground beef
1 teaspoon of Lebanese 7-spices
1/2 to 1 teaspoon of salt (to taste)
2 small red onions finely chopped
1/4 cup of pine nuts
Some Olive Oil
Shish Barak Stew Ingredients (4 servings)
1 lb of Labneh
6 cups of water
2 cloves of garlic, crushed
1 heaping teaspoon of dried mint powder
1/2 teaspoon of dried cilantro leaves
1 lemon (juiced)
1/2 teaspoon of salt (or to taste)
Note: If using Greek yogurt instead of Labneh, then use 5 cups of yogurt and 1 cup of water
Meat Stuffing Preparation Method (20 mins)
- Sautee the onions with a bit of olive oil until they start turning pinkish (10 mins)
- Add the ground beef, 7-spices, salt, mix well and then sautee until the beef is cooked (10 minutes)
- Add the pine nuts in the last 5 minutes. The meat stuffing is now ready.
- Mix the dough ingredients in a food processor (or knead with hands) and let rest for a few minutes.
- When ready, place dough on kitchen counter that’s been dusted with flour, and flatten into a large disk the thickness of 2 dimes (1/8th of an inch).
- Using a bottle lid (or small cookie cutter), cut the dough into disks the size of a quarter (3/4th of an inch in diameter)
- Place cut dough on a plate that’s been dusted with flour
- Place 1/3 to 1/2 teaspoon of meat stuffing in the center of each dough piece, fold edges in and close them on the meat, then pull edges around and fold them on one another, then flatten the sides to make it all look like a “hat” or ravioli.
- Line up all the dumplings on a flour dusted plate
- If you’re making extra dumplings for future use, lay dumplings on a flour dusted tray in the freezer for a couple of hours, and then pack them in small ziplog bags (about 7 – 8 oz each) and store back in freezer for a few months. Each bag (or 7 – 8 oz) of ready dumplings can make 4 servings.
- Pour 6 cups of water and 1 lb of labneh in a pot, mix well until all Labneh is dissolved, then place on stove over medium-low heat and keep on stirring gently until it reaches a boil, at which time you turn the heat to low.
- Add 2 crushed cloves of garlic
- Add the dried mint powder and cilantro leaves
- Add 1/2 to 3/4 teaspoon of salt (to taste)
- Add juice from 1 freshly squeezed lemon. If you’re using goat yogurt you can skip this step.
- Add the Shish Barak dumplings, bring the stew to a boil again, and then stir gently on low heat for 15-20 minutes until the shish barak dumplings are cooked.
- Serve hot as a soup
- Pour 5 cups of plain yogurt (Greek yogurt) and 1 cup of water in a pot and stir continuously on low heat until it reaches a boil. It is very important that heat is very low and stirring is constant otherwise the yogurt may break apart and can’t be salvaged
- Follow steps 2-7 above