Seared Strip Steak with Lemony Couscous Tabbouleh Recipe

Put a Middle Eastern spin on tonight’s steak dinner. With fresh lemon and plenty of herbs like mint and parsley, the tabbouleh is a wonderful complement to the meat.

6 Tbs. couscous
6 Tbs. extra-virgin olive oil
Kosher salt
2 New York strip steaks (or loin steaks), each 1-inch thick (about 1-1/2-lb. total)
1 tsp. ground cumin
1-1/2 tsp. chopped fresh thyme
3 Tbs. chopped fresh mint
3 ripe plum tomatoes, cored and cut into 1/2-inch dice (about 1-1/2 cups)
2 cups loosely packed chopped fresh flat-leaf parsley (from about 2 large bunches)
4 scallions (white and green parts), thinly sliced (about 1/2 cup)
2 Tbs. fresh lemon juice; more if needed
Warmed pita bread, cut into wedges

Heat the oven to 400°F.

In a small saucepan over medium heat, bring 1/2 cup water to a boil. Remove from the heat, add the couscous, 1 Tbs. of the olive oil, and 1/4 tsp. salt. Stir well, cover the pan, and let sit for 5 min. Fluff the couscous with a fork and spread on a large plate to cool.

Meanwhile, season the steaks on all sides with 1-1/2 tsp. salt and a few generous twists of pepper. In a small bowl, mix the cumin, thyme, and 1 Tbs. of the mint and rub all over the steaks.

In a large bowl, season the tomatoes with 1 tsp. salt and a few generous grinds of black pepper. Add the couscous, parsley, scallions, and 1 Tbs. of the mint and toss. In a small bowl, whisk together the lemon juice and 3 Tbs. of the olive oil. Add to the couscous mixture and toss well. Taste and add more lemon juice if needed.

Heat a large cast-iron pan or a large, heavy ovenproof skillet over medium-high heat. When the pan is very hot (water spattered over the pan will immediately evaporate), add the remaining 2 Tbs. oil and the steaks; sear, moving them only to flip, for 2 min. on each side. Put the skillet in the oven and cook for about 5 min. for medium rare. Transfer the steaks to a carving board and let them rest for 5 min. before slicing them into thin strips. Sprinkle with the remaining 1 Tbs. mint and serve with the tabbouleh and pieces of warmed pita bread.

Serving Suggestions

This dish calls for warmed pita bread. If you’ve got a couple of hours before dinner and you’re feeling inspired, make Homemade Pita Bread and grill in batches.

Nutrition Information (per serving):

Size : without pita; Calories (kcal): 610; Fat (g): 35; Fat Calories (kcal): 320; Saturated Fat (g): 8; Protein (g): 53; Monounsaturated Fat (g): 21; Carbohydrates (g): 20; Polyunsaturated Fat (g): 2; Sodium (mg): 380; Cholesterol (mg): 130; Fiber (g): 3;

Photo: Scott Phillips
From Fine Cooking 56 , pp. 82C
February 1, 2003

More Middle Eastern Food Recipes: 

Grape Leaves with Pomegranate Molasses
Homemade Cheese
Chicken Drumsticks and Peanuts
Chicken skewers with hommus  
Sirloin and Vegetable Kebabs     
Lamb kebabs with couscous and mint-yoghurt sauce  
 
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Phyllo with minced beef recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Phyllo with minced beef recipe. Enjoy quick & easy Middle Eastern food and learn how to make Phyllo with minced beef. 

Ingredients

3 Tbs olive oil
1 onion, finely chopped
2 Garlic cloves, chopped
1 Kilo minced (ground) beef
Salt and pepper
¼ Tsp ground all spice
½ Cup parmesan cheese, grated
Butter, melted for brushing
Phyllo
2 Eggs, beaten
1 Cup milk

Method

- Heat oil in a skillet over medium heat, add onion and garlic, stir until soften.
- Add minced beef, sauté for 10 minutes, season with salt, pepper and spices and stir frequently until well combined.
- Remove from heat, add cheese and stir. Set aside to cool.
- Preheat oven to 180°C.
- Butter a (9X11”) baking dish.
- Place about 3 sheets of phyllo pastry on the bottom of the dish, brush with butter (or spray). Repeat until having 4 layers of phyllo.
- Spread the beef mixture; add 4 dough of phyllo as previous.
- Repeat the same until having 3 layers of phyllo and beef.
- Trim edges of phyllo to fit the pan.
- Slice with a sharp knife to form squares or diamond shapes.
- Bake for 5 minutes; mix egg and milk, season and pour over the phyllo.
- Continue baking for 30 minutes or until golden.
- Serve with different sauces.

Chef Osama

Source Arabic Food Recipes

More Middle Eastern Food Recipes:

Chicken kofta
Beef kofta with saffron yoghurt
Moroccan kofte with spicy tomato sauce
Lamb kofte tagine
DIY kofta burgers
Low-fat Kofta Curry

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Beef kofta with saffron yoghurt - How to make Beef kofta with saffron yoghurt

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Beef kofta with saffron yoghurt recipe. Enjoy quick & easy Middle Eastern food and learn how to make Beef kofta with saffron yoghurt.

Cooking Time 30 minutes

Ingredients (serves 8)

1/2 cup loosely packed fresh continental parsley leaves
1/2 cup loosely packed fresh coriander leaves
1 brown onion, quartered
500g lean beef mince
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground mild paprika
1/2 tsp ground allspice
Salt & freshly ground black pepper
10 saffron threads
1 tbs hot milk
200ml container skim-milk natural yoghurt
2 tbs chopped fresh coriander, extra
2 tsp olive oil

Method

1. Line a large baking tray with foil. Place parsley, fresh coriander and onion in the bowl of a food processor. Process until finely chopped. Add mince, ground coriander, cumin, paprika, allspice and season with salt and pepper. Process until well combined and paste-like.

2. Preheat grill to medium-high. Use your hands to mould a heaped tablespoonful of beef mixture around a wooden skewer into a 7cm pointed-ended sausage. Place on the lined tray. Repeat with remaining beef mixture and skewers. Cover and set aside.

3. Place the saffron and hot milk in a small bowl and set aside. Combine the yoghurt, extra fresh coriander, salt and pepper in a small bowl and set aside.

4. Brush the kofta with a little of the oil and cook under preheated grill, turning carefully once and brushing with the oil, for 5-8 minutes or until browned and just cooked through.

5. Add saffron mixture to yoghurt mixture and mix well. Serve kofta with saffron yoghurt.

Notes
You will need 16 bamboo skewers for this recipe.

From Lebanese Recipes

More Middle Eastern Recipes:

Moroccan kofte with spicy tomato sauce
Lamb kofte tagine
DIY kofta burgers
Low-fat Kofta Curry
Lamb Kofta
Spicy lamb kofta kebabs with houmous dressing

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Low-fat Kofta Curry Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Low-fat Kofta Curry Recipe. Enjoy Moroccan cooking and learn how to make Low-fat Kofta Curry. 

Ingredients (serves 6)

500g lean beef mince
1 garlic clove, crushed
1 tsp grated fresh ginger
1 tsp ground chilli
1 tsp garam masala
2 onions, roughly grated
4 tbs korma curry paste
1 tbs sunflower oil
200ml beef stock
400g can crushed tomatoes
175ml low-fat evaporated milk
2 tbs lemon juice
1/2 cup frozen peas
Steamed rice, to serve
Chopped fresh coriander, to garnish

Method

1. Combine beef, garlic, ginger, chilli, garam masala, half the onion, and 1 tablespoon curry paste. Season with salt and pepper, then form into walnut-sized balls. Heat oil in a non-stick frypan over medium heat, add kofta balls and cook in batches until lightly browned. Transfer to a plate.

2. Add remaining onion to pan and cook over very low heat until soft and lightly golden. Add remaining curry paste, stock and tomatoes and cook over medium heat, stirring, for 5 minutes. Add milk and lemon juice. Return kofta to the pan and simmer over low heat for 15 minutes. Add peas and cook for 2 minutes.

3. Serve with rice and garnish with coriander.

Source
delicious. - July 2003, Page 81
Recipe by Valli Little

More Middle Eastern Recipes:

Lamb Kofta
Spicy lamb kofta kebabs with houmous dressing
Moroccan meatballs with herb couscous
Malai tikka, chicken kebab
Moroccan Lamb or Beef Kebabs (Brochettes)
Middle Eastern rice and lamb salad

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Lebanese Baked Eggplant Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lebanese Baked Eggplant recipe. Enjoy Middle Eastern Cuisine and learn how to make Lebanese Baked Eggplant. 

Prep Time: 20 Min
Cook Time: 1 Hr 10 Min
Ready In: 1 Hr 30 Min

Ingredients

2 eggplants
1 teaspoon salt
2 tablespoons olive oil
1 pound beef stew meat, cut into small pieces
1 large onion, chopped
1 1/2 cups chopped walnuts
2 large potatoes, cut into 1 inch cubes
2 (14.5 ounce) cans stewed tomatoes
salt and pepper to taste

Directions

1. Cut eggplants into half-inch slices; sprinkle with 1 teaspoon salt and let stand for 20 minutes; blot up the liquid with a paper towel.

2. Preheat an oven to 350 degrees F (175 degrees C).

3. Heat the olive oil in a skillet over medium heat; brown the onion and stew meat in the hot oil. Stir in the walnuts and cook another 2 minutes; remove from heat.

4. Arrange half of the eggplant slices in the bottom of a 9x13 inch baking dish; spoon the beef mixture over the layer of eggplant. Top the beef mixture with the remaining eggplant slices, potatoes, and tomatoes; season with salt and pepper.

5. Bake uncovered in preheated oven until the eggplant is soft; about 1 hour.

More Middle Eastern Recipes:

Stuffed Tomato with Frike
Eggplant Musakaa
Lemon Cilantro Eggplant Dip
Stuffed Baby Zucchini and Eggplant with Beef Shanks
Middle Eastern eggplant salad
Hummus Dip

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Bamia Stew Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Bamia Stew Recipe. Enjoy cooking recipes and learn how to make Bamia Stew. 

Bamia stew with lamb or beef cubes and okra in a tomato sauce base. This recipe for bamia is very simple. You can make it vegetarian by omitting the meat.

Preparation Time: 15 minutes
Cook Time: 2 hours, 00 minutes

Ingredients
1 lb stew meat (Lamb or Beef)
1 pound frozen okra
16 oz canned crushed tomatoes
4 oz. canned tomato puree
1 medium onion, chopped
2 cloves garlic, crushed
1/2 teaspoon cumin
1 teaspoon coriander
1/8 teaspoon allspice
8 cups water
salt and pepper to taste
2 tablespoons olive oil

Preparation

In a large saucepan, brown meat with olive oil. Add onions and garlic.

Add crushed tomatoes, stirring well with meat, garlic and onion. Add cumin, coriander, salt and pepper, and allspice. Add water and tomato puree. Stir and combine well.

Add okra and bring to a boil.

Reduce heat to low and simmer for 2 hours, or until meat is tender and done.

The sauce should thicken as it cooks. If it does not, add 1/2 cup all purpose flour.

Serve bamia with white rice.

More Middel Eastern Recipes...

Syrian Style Chicken Stew
Syrian White Beans and Meat Stew
Couscous with Lamb Stew
Lebanese Lamb and Bean Stew
Saudi Okra and Meat Stew

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Beef Wellington Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Beef Wellington Recipe. Enjoy Christmas cooking recipes and learn how to make Beef Wellington.

Gordon Ramsay makes the perfect prepare-ahead Christmas Day main course, a show-stopping alternative to turkey

Ingredients

a good beef fillet (preferably Aberdeen Angus) of around 1kg/2lb 4oz
3 tbsp olive oil
250g chestnut mushrooms , include some wild ones if you like
50g butter
1 large sprig fresh thyme
100ml dry white wine
12 slices prosciutto
500g/1lb 2oz pack puff pastry , thawed if frozen
a little flour , for dusting
2 egg yolks beaten with 1 tsp water

Method

1. Heat oven to 220C/fan 200C/gas 7. Sit the beef on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 mins.

2. While the beef is cooling, chop the mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don't become a slurry.

3. Heat 2 tbsp of the oil and all the butter in a large pan and fry the mushrooms on a medium heat, with the thyme sprig, for about 10 mins stirring often, until you have a softened mixture. Season the mushroom mixture, pour over the wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred. Remove the mushroom duxelle from the pan to cool and discard the thyme.

4. Overlap two pieces of cling film over a large chopping board. Lay the prosciutto on the cling film, slightly overlapping, in a double row. Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over. Use the cling film's edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. Chill the fillet while you roll out the pastry.

5. Roll out a third of the pastry to a 18 x 30cm strip and place on a non-stick baking sheet. Roll out the remaining pastry to about 28 x 36cm. Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry and brush the pastry's edges, and the top and sides of the wrapped fillet, with beaten egg yolk. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle. Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry. Chill for at least 30 mins and up to 24 hrs.

6. Heat oven to 200C/fan 180C/gas 6. Brush the Wellington with a little more egg yolk and cook until golden and crisp - 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.

Try

Sealing the pastry
Use the rounded end of a fork or spoon handle to seal the edges rather than the prongs of a fork - using the prongs will only pierce the pastry rather than joining it.

Trim carefully
Lower the chances of the edges separating by giving yourself lots of room - and don't trim the pastry too close to the meat.

Keep it air-free
Drape over the top layer of pastry very carefully, smoothing it down with your hands as you go. You don't want any air trapped between the pastry and the meat.

Use up leftover pastry
Any leftover pastry is fine to use for something else, even if covered in egg. Simply roll it into a ball and refrigerate until needed.

Gordon's tips
Brush the meat as well as the pastry with egg wash. This will make the top layer of pastry stick to the meat and stop it from rising and leaving a gap.

Nutrition per serving
763 kcalories, protein 50g, carbohydrate 32g, fat 48 g, saturated fat 20g, fibre 0g, salt 2.46 g

Recipe from Good Food magazine, December 2004. 

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Moroccan beef triangles - How to make Moroccan beef triangles

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Moroccan beef triangles Recipe. Enjoy cooking recipes and learn how to make Moroccan beef triangles. 

Take the hassle out of cooking with our freezer-friendly Moroccan beef triangles recipe.
Ingredients (serves 6)

1/3 cup burghul (cracked wheat)
400g lean beef mince
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
1 teaspoon paprika
1/3 cup pine nuts, toasted, chopped
1/2 cup frozen mixed peas and corn, thawed
12 sheets filo pastry
Olive oil cooking spray
Tzatziki dip, to serve

Method

1. Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Place burghul in a bowl. Add 1/2 cup cold water. Stand for 20 minutes. Drain, squeezing out excess liquid.

2. Combine burghul, beef, cumin, turmeric, cooking for kids freezer food paprika, pine nuts, peas and corn in a bowl.

3. Place 1 filo sheet on bench. Spray with oil. Fold in half lengthways. Place 1/4 cup burghul mixture on 1 corner of pastry, 1cm from edge. Flatten slightly. Fold over diagonally to form a triangle. Continue folding, retaining triangle shape. Place on prepared tray. Repeat with remaining pastry, olive oil spray and beef mixture.

4. Spray triangles with oil. Bake for 15 minutes or until lightly browned and cooked through. Serve with tzatziki.

Notes
To freeze: Follow recipe to end of step 3. Wrap each triangle in plastic wrap followed by foil. Place in snap-lock bags. Freeze for up to 2 months.
To thaw: Thaw in fridge overnight.
To cook: Preheat oven to 200°C/180°C fan-forced. Continue from step 4.
Super saver: Use slivered almonds instead of pine nuts and save around $2.59 in total.

Source
Super Food Ideas - August 2009, Page 73
Recipe by Emma Braz

More Bakery & Pastry Recipes 
Turkish Bread Pizza
Easy Pita Pizzas Recipe
Middle Eastern spiced lamb pizza
Middle Eastern pastries 

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Stuffed Baby Zucchini and Eggplant with Beef Shanks Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Stuffed Baby Zucchini and Eggplant with Beef Shanks Recipe. Enjoy tasty Middle Eastern side dishes and learn how to make Stuffed Baby Zucchini and Eggplant with Beef Shanks.

Ingredients - Serves 6 Persons

10 small baby zucchini or 800 g
10 baby eggplants or 650 g
½ cup egyptian rice or 100 g, soaked in water for 1 hour and drained
200 g lean minced beef
1 medium tomato or 150 g, chopped
¼ cup water or 60 ml
1 teaspoon salt
1 tablespoon ground cinnamon
½ teaspoon ground black pepper
1 tablespoon seven spices, ground
Pinch of ground nutmeg
1 tablespoon vegetable oil
500 g lean beef shanks, cut into big chunks
2 cubes MAGGI® Flavored Mutton Bouillon, crumbled
8 cloves garlic, peeled
9 cups water or 2250 ml, additional quantity
5 tablespoons tomato paste

Preparation

Hollow baby zucchinis and eggplants. Wash both well, drain and set them aside.

In a bowl, combine and mix rice, meat, tomato, water, salt and spices and set aside.

Stuff baby zucchinis and eggplants with this mixture and keep 1cm empty from the top and set aside.

Heat the oil in large pot and fry beef shanks for 5 minutes or until brown in color. Remove pot from heat. Add the whole peeled garlic and the crumbled MAGGI® Flavored Mutton Bouillon cubes.

Place stuffed eggplants and the baby zucchinis over the shanks side by side. Secure the top with a plate.

Combine and mix well the water and tomato paste together. Pour over the prepared pot.

Place over medium heat and bring to boil (add salt to your taste) then simmer on low heat for 2 hours or until eggplants and baby zucchinis are well cooked. Remove from heat and serve.

Cooking tips : Add more water during cooking if needed.
Serving tips : Serve with low fat yogurt.
 
More Middle Eastern Main Dishes 

Moroccan chicken rissoles recipe
Moroccan Roast Chicken with Vegetables
Roasted Chicken with Oriental Rice
Vegetable Biryani Recipe 

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Middle Eastern stuffed capsicums recipe

Falafel Recipes kitchen offers the Middle Eastern stuffed capsicums recipe. Enjoy tasty Middle Eastern cooking and learn how to make delicious dish of Middle Eastern stuffed capsicums.

Ingredients (serves 4)

1 1/2 tablespoons olive oil
2 brown onions, finely chopped
2 zucchini, finely chopped
1/4 cup pine nuts, chopped
2 garlic cloves, crushed
1 tablespoon Middle Eastern spice mix
600g lean beef mince
1/4 cup beef stock
2/3 cup coriander leaves, chopped
4 small red capsicum, halved lengthways, deseeded
1/2 cup thick Greek-style natural yoghurt
1 lemon, rind finely grated

Method

1. Preheat oven to 180°C. Heat oil in a frying pan over medium heat. Add onions, zucchini, pine nuts and garlic. Cook, stirring, for 10 minutes or until soft.
2. Increase heat to high. Add spice mix. Cook, stirring, for 1 minute. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 minutes or until browned. Add stock. Simmer for 5 minutes. Remove from heat. Add 1/2 cup coriander to mince mixture. Season with salt and pepper. Mix well.
3. Place capsicums, cut-side up, into a shallow baking dish. Spoon mince mixture into capsicums. Cover with foil. Cook for 20 to 30 minutes or until capsicums are just tender.
4. Top each capsicum with a dollop of yoghurt. Sprinkle with lemon rind and remaining coriander. Serve.

Source
Super Food Ideas - February 2005, Page 70
Recipe by Alison Roberts

How to Make Stuffed Cabbage Rolls - Fried Kibbe Recipe - Harissa Recipe

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Middle Eastern Skewers with Almond Rice Recipe

The Falefel Recipes kitchen invites you to try Middle Eastern Skewers with Almond Rice Recipe. Enjoy middle eastern cooking recipes and learn how to make Middle Eastern Skewers with Almond Rice dish.

Preparation Time 10 minutes
Cooking Time 25 minutes

Ingredients (serves 4)

1 1/3 cups (265g) long grain rice
1/2 cup (70g) slivered almonds
500g lean beef stir-fry strips
1 tbs Middle Eastern spice mix
Olive oil spray
1/3 cup chopped fresh coriander
Prepared tzatziki, to serve
Dressed salad leaves, to serve

Method

1. Cook rice following packet instructions for absorption method. Place almonds in a small non-stick frying pan over medium heat. Dry fry for 5-6 mins, stirring, until golden. Set aside.
2. Meanwhile, toss beef strips in spice mix. Thread onto 12 skewers (if using wooden skewers, soak in cold water for 15 mins).
3. Preheat a barbeque or chargrill on medium-high. Add skewers and cook for 1-2 mins each side or until just cooked. Transfer to a plate. Set aside for 5 mins to rest.
4. Stir almonds and coriander into rice. Serve rice with skewers, tzatziki and salad leaves.

Source
Fresh Living - 27 June 2005, Page 41
Recipe by Alison Roberts

Hummus Recipe - Fried Kibbe Recipe - Falafel Sauce

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Beef, feta and green onion rissoles - Recipe for Beef, feta and green onion rissoles

Very tasty middle eastern dish of Beef, feta and green onion rissoles. Quick, easy and delicious - these beef, feta and green onion rissoles make a great weeknight meal.

Ingredients (serves 4)

750g lean beef mince
1 egg
3 green onions, thinly sliced
1 cup fresh white breadcrumbs
1 teaspoon ground cumin
1/2 cup flat-leaf parsley leaves, finely chopped
150g feta cheese, crumbled
olive oil cooking spray
1 loaf Turkish bread, cut into 4 pieces, halved
1 cup tabouli,
1/2 cup Greek-style yoghurt and lemon wedges, to serve

Method

1. Combine mince, egg, onions, breadcrumbs, cumin, parsley and feta in a large bowl. Season with pepper. Mix well. Using 2 tablespoons mixture at a time, roll mixture into balls to make 16 rissoles. Flatten rissoles slightly.
2. Preheat a greased barbecue plate on medium heat. Cook rissoles, turning occasionally, for 12 to 15 minutes or until cooked through.
3. Spray both sides bread with oil. Barbecue for 1 to 2 minutes each side or until toasted. Transfer to a plate.
4. Place bread on serving plates. Top with tabouli and rissoles. Serve with yoghurt and lemon wedges.

Source
Super Food Ideas - October 2006, Page 65
Recipe by Annette Forrest

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Saudi Kabsa Recipe - How to Make Saudi Kabsa

Easy recipe for Saudi kabsa - Learn how to make the delicious main dish of Saudi kabsa. It's yummy, you should try. This kabsa recipe consists of lamb, onions, tomatoes, cumin, cardamon, black pepper, cinnamon stick, tomato paste, MAGGI cubes, and basmati rice. Enjoy!

Ingredients
5 cups water or 1250 ml
1 kg lamb, or beef meat, cut into cubes.
3 tablespoons vegetable oil
2 medium onions or 300 g, cut into thin slices
2 medium tomatoes or 300 g, peeled and chopped
1 green chili pepper
2 teaspoons ground cumin
4 whole cardamom pods
¾ teaspoon ground black pepper
1 cinnamon stick
1 tablespoon tomato paste
2 cubes MAGGI® Chicken Bouillon
2½ cups basmati rice or 500 g

Preparation

1. Place water and meat cubes in a large pot, bring to boil and skim froth as it appears. Cover and simmer over low heat for 1 hour or until meat is tender.
2. In a medium size pot, heat vegetable oil and cook onions over medium heat for 5-6 minutes. Add tomatoes, chili pepper, cumin powder, cardamom powder, black pepper, cinnamon stick, tomato paste, MAGGI® Chicken Bouillon cubes and cook with constant stirring for 3-4 minutes.
3. Add the cooked meat with the stock to the pot, the stock should be around 3 cups or 750ml. Add more water if needed.
4. Cover with the rice, bring to boil and cook covered over low heat for 20 minutes or until the rice is cooked.
5. Turn the dish over a large serving dish and garnish with fried peeled almonds, raisins and pine seeds.

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Fried Kibbe Recipe - How to Make Fried Kibbe

Easy and delicious recipe for middle eastern fried kibbe. Learn how to make the best fried kibbe dish. Kibbe is one of the most characteristic foods of Middle eastern cuisine. It is widespread in Lebanon, Syria, Palestine, Jordan, Iraq, Turkey, Cyprus (where it is called koupes or koubes), Egypt (where it is called koubeiba), and the Arabian Peninsula. Kibbe is served as an appetizer or side dish.

Preparation time : 30 minutes
Cooking time : 20 minutes

Ingredients
1¾ cups burghul or 350 g, fine
500 g lean minced beef
1 small onion or 100 g, chopped
1 tablespoon fresh mint, chopped
1 teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon ground cinnamon
1 teaspoon ground cumin

For the stuffing:
2 tablespoons vegetable oil
2 medium onions or 250 g, chopped
½ kg minced lamb
2 cubes MAGGI® Mutton Bouillon, crumbled
½ teaspoon seven spices
3 tablespoons pine seeds, toasted
1 teaspoon dried mint
1 tablespoon pomegranate molasses
2 cups vegetable oil or 440 g, for deep frying

Preparation

1. Wash burghul and drain then cover and set it aside for 1 hour.
2. Combine in a mixing bowl the prepared burghul, minced beef, 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.
3. Heat oil in a pan, add onion and cook until tender. Add the minced lamb and stir until cooked and brown in color. Add the crumbled MAGGI® Mutton Bouillon cubes, Arabic seven spices, pine seeds, dried mint and pomegranate molasses and stir to combine well.
4. With wet hands, take medium sized pieces of the kibbeh dough mixture, form each portion into an oval shape, making a space in the center by pushing your finger through from one end.
5. Stuff with some cooked lamb mixture, close by pressing firmly.
6. Fry the kibbeh in hot deep oil until golden brown.
7. Serve hot with green salad and fresh yogurt.

Serving tips : This dish can be prepared and freezed up to 6 months, and fried before serving.

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