Fried chicken biryani recipe

"Biryani " is a mixed rice dish with spices, rice, meat or vegetables. Though biryani is originated in Persia, it is more popular in malabar areas in Kerala.Here am sharing a special chicken fried Dum biryani. For this you can either deep fry or shallow fry the chicken, then mixed with the gravy / masala and finally the dum process which makes the biryani heavenly taste.

INGREDIENTS

Marinade
1000 grams Chicken
1 tablespoon turmeric
2 tablespoon Chicken masala
1/2 tablespoon red chilli powder
1 tablespoon garam masala
1 tablespoon Paprika Powder or Kashmiri Red Chilli
1/2 tablespoon pepper powder
3 tablespoon Yoghurt / Lime Juice
Salt to taste
8 tablespoon Oil

Gravy
2 bulbs(approx 80 grams) garlic
100 grams Ginger
4 (approx 580 rams) ripe tomatoes
3 (approx 400 grams) red onion
3 tablepoon Oil
Salt to taste

Garnish
2 (approx 250 grams)  onion
1 bunch coriander leaves
25 numbers Cashew nuts
3 tablespoon ghee
2 tablespoon Oil
salt to taste

Rice
5 cups Water
3 cups(approx 600 grams1)  Tilda Basmati Rice
1 inch Dried Ginger
5 numbers Pepper Corns
5 numbers green cardamoms
1 Star Anise
3 inch cinnamon stick
2 numbers Cloves
1 Bay Leaf
1/2 tablespoon ghee
salt to taste
15×15 inch Cheese Cloth
5 inch Cotton String

Dough
1 cup plain flour
Water as required

Instructions

1. Chicken – I choose drumsticks and thighs, (thigh has the best meat of chicken). Skin removed, and shave off most fat.
2. Mix all ingredients (except oil) under ‘marinade’ and rub into the chicken, marinate overnight for best results, if not atleast for 4 hours in a fridge, covered.
3. Chop ginger / garlic / tomatoes / onion finely and store separately.
4. Clean and cut the coriander leaves.
5. Wash rice once and soak in cold water for 30 minutes. Drain, keep aside till required.
6. Step 1 – Frying Chicken
7. In a non-stick pan, heat half the oil under ‘marinade‘ section, fry half at a time, the chicken pieces, about 6 minutes on each side. Maximum for about 15 minutes, as we want only about 70% done chicken.
8. Using a slotted spoon, spoon the fried pieces onto a plate spread with kitchen towel, to absorb excess oil.
9. Step 2 – Preparing the Garnish
10. While the chicken is getting fried, heat oil under the ‘Garnish‘ section, sauté the cashew nuts for about 2 minutes on low flame, till lightly golden brown on all sides equally.
11. In the same oil, fry the onions till they are crispy. Add salt while doing this, this helps the onion sweat fast and get crispy.
12. Keep aside till needed.
13. Step 3 – Preparing the Gravy
14. Heat the oil under the ‘Gravy Section‘, sauté the onions along with salt, on medium flame till soft and caramelised (about 15 minutes), while stirring occasionally.
15. Add ginger and garlic and sauté for 5 minutes.
16. Add the tomatoes and sauté till soft and melted, about 15 minutes on medium flame.
17. Step 4 – Rice
18. In the cheese cloth, gather all spices under the ‘Rice‘ section and tie it up, this is known as `Potli` in Northern India.
19. Bring to boil the water along with salt, ghee and polti, lower the flame. Remove the potli.
20. Tip over the rice, bring it to boil, lower flame and simmer for 10 minutes till about 50% done.
21. Leave it open, or better still spread on a large serving tray and allow the steam to escape and the rice to cool down, this prevents the rice from further cooking.
22. Step – 5 Layering and Baking
23. Make a dough of the flour and water under the ‘dough‘ section, roll into a long strip and apply on the edges of the deep bottomed pan.
24. Apply 1 tbsp ghee on all sides of the vessel, (use the ghee mentioned in the ‘Garnish‘ section).
25. Spread a layer of gravy and some chicken pieces. Top it with a layer of rice and spread little ghee, cashew nuts and coriander leaves.
26. Repeat the above step till you have a last layer of rice, decorate with the remaining, coriander leaves, cashew nuts, fried onions and ghee, evenly across the top.
27. Secure the lid on the dough. In a pre-heated oven, cook for 30 mins on medium.
28. Serve hot with a cooling cucumber raita, lime pickle, masala poppadum and sweetened Indian butter milk (aka Lassi).
29. You could also hard-boil eggs, quarter them and decorate on the rice.

Sayadiyeh / Lebanese Fish "Risotto" Recipe

Serves 4

You can turn this plain sayadiyeh into a "Sayadiyeh Royale" by adding 60g pine nuts - saute the nuts in a little butter until golden brown and stir into the rice just before serving.

Ingredients

400g white short grain rice
500g fish heads
1 kg white fish filets or steaks
Sea salt
Vegetable oil for frying
4 medium onions, sliced
1 tsp Adonis Fish Spices
1 lemon, quartered

Cooking instructions

Rinse the rice under cold water, then let soak in cold water for about half an hour.

Put the fish heads in a saucepan. Add 900 ml water and place over a medium heat. Just as the water is about to boil, skim the surface clean. Boil gently for 15 minutes.

Rinse the fish filets or steaks in cold water. Pat them dry with kitchen paper and rub them lightly with salt. Fill a large, non-stick frying pan with vegetable oil to a depth of 1 cm. and place over medium heat. When the oil is hot - dip a piece of bread in the oil; if the oil bubbles around it, it is ready - fry the fish for 1 minute on each side to seal it. Remove with a slotted spoon onto a double layer of kitchen paper to drain off the excess oil.

Add more oil to the pan to deep fry the onions and wait until the oil is very hot before adding the sliced onions. Fry until they caramelize and turn a rich brown - be careful not to let them burn. Remove with a slotted spoon onto several layers of kitchen paper to drain off any excess oil. Spread the onions thinly to drain well and become crisp.

Strain the fish stock. Return to the pan and add three quarters of the fried onions. Reserve the rest for the garnish. Bring back to boil, and then lower the heat and simmer for 10 minutes or until the stock takes the color of the onions. Strain the brown stock. Liquidize the onions and return to the stock.

Put the stock and onions in a clean saucepan and place over medium heat. Drain the rice and add to the stock together with any loose fish flakes from the fried filets or steaks. Season with the Adonis Fish Spices and salt to taste and bring to boil. Reduce the heat to low, cover the pan and simmer for 15 minutes, or until the rice is done and the liquid is fully absorbed. Place the fish filets on top of the rice. Wrap the lid of the pan with a clean kitchen towel and replace over the pan. Let it sit for a few minutes, or until the fish is done to your liking. Carefully transfer onto a serving dish, making sure you place the fish in top of the rice. Scatter the reserved crisp onions all over. Serve hot or at room temperature with the lemon quarters.

Shish Taouk / Chicken Kebabs Recipee

Serves 4-6

Here is a wonderful variation on shish kebab, which you can also prepare with drumsticks or chicken wings.

Ingredients

800g boneless chicken meat (both white and dark) , cut into pieces about 3 cm squared
6-8 garlic cloves, crushed
2 tbsp extra virgin olive oil
Juice of 1 lemon, or to taste
1 tsp Adonis Shish Taouk Spices
Sea salt
1 large pita bread, opened at the seam
10 large cloves garlic, chopped coarsely
Sea salt
100 ml sunflower oil
100 ml extra virgin olive oil
3-4 tbsp full fat yoghurt (labneh)
1 medium potato, boiled and mashed
1 large pita bread, opened at the seam

Cooking instructions

Mix all the ingredients for the marinade together in a large mixing bowl. Add the chicken. Mix in well. Let it marinate for about 2 hours.

Put the chopped garlic and a little salt in a mortar and pound with a pestle until reduced to a very fine paste. Drizzle in the oil very slowly, stirring constantly as if you were making mayonnaise. You should end up with a dip with a consistency that is a little looser than mayonnaise. If you find the dip too strong, add strained yoghurt or mashed potatoes or a combination of both. You can also make the dip in a food processor if you have a small enough bowl for the amounts given above.

Turn your grill on to maximum heat or prepare a charcoal fire-the latter being an unbeatable way to grill the meat.

Thread equal quantities of chicken cubes onto 8-12 long metal skewers. Dont cram the pieces too close to each other to allow them to cook evenly. Grill for 5 minutes on each side, or until done to your liking. Arrange the two layers of pita bread one on top of the other. Slide the chicken kebabs off the skewers onto the bread. Serve immediately with the garlic dip.

Shish Kebab / Lamb Kebabs Recipe

Serves 6

Sunday is kebab day in the Lebanese mountains and these kebabs are often on the menu, served with hummus and salad.

Ingredients

800 g lamb, meat from the leg, skinned, trimmed of most of the fat and cut into chunk as about 3 cm squared
1 tsp Adonis Barbeque Spices
Sea salt
Baby onion
1 large pita bread, opened at the seam


Cooking instructions

Put the meat in a mixing bowl. Add the Adonis seasonings and salt and to taste. Let it marinate for about 2 hours.

Thread the meat onto 8 skewers, inserting a peeled baby onion in between every two pieces of meat. Grill over high heat for 3-4 minutes on each side, or until done to your liking. Arrange the two layers of pita bread one on top of the other. Slide the meat off the skewers onto the bread. Serve immediately.

Lamb Meatballs in Tomato Sauce Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lamb Meatballs in Tomato Sauce Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Lamb Meatballs in Tomato Sauce.

This recipe can be made weeks ahead and frozen in the casserole dish in which it will be heated and served. Allow dish to thaw in refrigerator for two days before cooking. Yield: Makes 10 servings

Ingredients

1 (5.25-ounce) box tabbouleh mix, minus spice packet
2 pounds ground lamb
1 yellow onion, finely chopped
1 large garlic clove, finely chopped
1 tablespoon dried mint flakes
1 tablespoon dried parsley flakes
1 1/2 teaspoons salt
3/4 teaspoon freshly ground pepper, divided
3/4 teaspoon ground cumin, divided
1/2 teaspoon ground cinnamon, divided
4 tablespoons extra-virgin olive oil
2 (15-ounce) cans tomato sauce
2 large whole bay leaves

Preparation

1. Place tabbouleh in a large heatproof bowl; add 1 cup boiling water, cover, and let stand 30 minutes. Add lamb, next 5 ingredients, 1/2 teaspoon pepper, 1/2 teaspoon cumin, and 1/4 teaspoon cinnamon. Mix well with hands, and shape into golf ball-size meatballs. Lightly spritz meatballs with cooking spray.

2. Coat a large heavy pot or Dutch oven with cooking spray, add 2 tablespoons olive oil, and heat 2 minutes over high heat. Brown meatballs in 3 batches over medium-high heat, about 5 minutes per batch, shaking pot so meatballs brown evenly. Add remaining olive oil as needed. Drain browned meatballs on paper towels.

3. Deglaze pot with 1 cup water, cooking 2 minutes over medium heat and stirring to loosen browned particles. Add tomato sauce, bay leaves, and remaining pepper, cumin, and cinnamon. Bring to a boil, and return meatballs to pot; cover and simmer 10 minutes. Discard bay leaves, and serve meatballs and sauce warm, or freeze.

Note: If freezing, cool meatballs in sauce 30 minutes, transfer to a shallow 4-quart freezer-to-oven casserole dish, and cover with aluminum foil; label and date the container. To reheat thawed meatballs, bake, still wrapped in foil, at 350° for 45 minutes or until warm.

Suzanne Williamson Pollak, MyRecipes
MAY 2007

More Middle Eastern Food Recipes:    
 
Moroccan meatballs with herb couscous recipe 
Kibbeh Meatballs with Spiced Yogurt Sauce recipe 
Lamb kofte tagine recipe 
Home-style doner kebab recipe 
Paprika lamb kebab wraps recipe 
Lamb kofta with fattoush recipe 

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Ramadan Recipes 2012 Main Dish - Ramadan Main Dish Recipes

The Middle Eastern Food Kitchen invites you to try our best collection of Ramadan Main Dish Recipes for 2012.  

 

Kabsa Recipe
Mansaf Recipe
Light Fish Siadeah
Stuffed Cabbage with Vegetables and Beef Steak  
Middle Eastern-style lamb shanks with saffron rice 
Spicy Lamb Oriental Rice
Frike with Meatballs
Saudi Rice with Lamb and Potato
Chicken and Vegetables Rice
Turkish Chicken Thighs
Shrimps Makboos
Lamb tagine with chickpeas
Chicken and pomegranate tagine
Saudi Rice with Meat and Chickpeas
Iraqi Biryani
Iraqi Style Dolma
Short Rib Lasagna Rolls
Roasted vegetable lasagne
Mama's Lasagna
Middle Eastern sticky lamb shank stew
Arabian Biryani
Date and cinnamon stuffed lamb
Whole lamb stuffed with chickpeas and eggs
Rice and meat phyllo (Ouzi)
Chicken Tajine
Shakreyah
Macaroni Pasta with Béchamel
Rice Boukhari with Meat
Shish Barak with Yoghurt
Chicken with Eggplant and Cauliflower Rice
Roasted Lamb Leg with Oriental Rice
Kuwaiti Chicken Biryani
Tashreeb Dajaj
Lebanese Grilled Fish Kofta in Spicy Sauce
Samak Eish
Machboos
Lamb Tomato and Green Peas Rice
Kousa Mahshi B'banadoura
Kousa Mahshi Bi Laban
Stuffed Baby Zucchini and Vine Leaves with Lamb Chops
Samkeh Harra
Stuffed Baby Lamb
Lebanese Rice and Chicken
Stuffed Neck of Lamb
Eggplant and rice (Makloobet betenjan)
Rice and Chick peas (Rez bel hummos)
Dajaj Mahshi  

Source Lebanese Recipes

 

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Moroccan eggs recipe - How to Make Moroccan eggs

Photo: Moroccan eggs recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Moroccan eggs recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Moroccan eggs.

Ingredients (serves 4)

1 tbs olive oil, plus extra to drizzle
4 eggs
2 tbs dukkah (see note)
4 slices Turkish bread, split, toasted
1/2 cup (130g) hummus
1/2 red onion, sliced
1/3 cup mint leaves
Tomato chutney, to serve

Method

Heat the oil in a large non-stick frypan over medium-high heat. Crack the eggs into the pan and cook for 30 seconds or until the whites start to firm, then sprinkle 2 teaspoons dukkah over each egg. Cover pan loosely and cook the eggs for a further minute for runny yolks, or until cooked to your liking.

Meanwhile, thickly spread toast with hummus and place on warm plates. Top with the eggs, drizzle with a little extra oil and scatter over the sliced onion and mint leaves. Serve topped with chutney.

Notes

Dukkah is an Egyptian spice, nut and seed blend, available from Middle Eastern and gourmet food shops.

Source
delicious. - February 2007, Page 82
Recipe by Valli Little
 
More Middle Eastern food Recipes:

Lamb with hummus and tabouli platter
Hummus Deviled Eggs
Bolognaise pide with mint and lemon
Moroccan lamb pizza
Turkish Pizza
Spiced lamb and spinach pizza

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Vegetarian tagine recipe

Photo: Vegetarian tagine recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Vegetarian tagine recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Vegetarian tagine.

With your daily recommended intake of vegies in one serve, this vegeratian dish is good for your hips and for your hip pocket.

Cooking Time 60 minutes

Ingredients (serves 4)

1 tablespoon Alfa One rice bran oil
1 medium brown onion, finely chopped
2 teaspoons Moroccan seasoning
1 cinnamon stick
3cm piece fresh ginger, grated
3 garlic cloves, crushed
1 medium carrot, halved, thickly sliced
650g butternut pumpkin, peeled, cut into 3cm cubes
1 1/2 cups vegetable stock
400g can crushed tomatoes
1/2 (500g) small cauliflower, cut into small florets
400g can chickpeas, drained, rinsed
1 medium zucchini, quartered, thickly sliced
1 tablespoon honey
Fresh coriander sprigs and couscous, to serve

Method

Heat oil in a large heavy-based saucepan over medium heat. Add onion. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add Moroccan seasoning, cinnamon, ginger and garlic. Cook, stirring, for 1 to 2 minutes or until fragrant.

Add carrot and pumpkin. Cook, stirring, for 1 minute or until combined. Add stock and tomato. Cover. Reduce heat to low. Cook, stirring occasionally, for 20 minutes or until vegetables start to soften.

Add cauliflower. Stir to combine. Cover. Cook for 10 minutes or until vegetables start to soften. Add chickpeas, zucchini and honey. Cover. Cook, stirring occasionally, for 10 minutes or until vegetables are tender. Season with salt and pepper.

Sprinkle tagine with coriander sprigs. Serve with couscous.

Source
Super Food Ideas - February 2012, Page 21
Recipe by Kirrily La Rosa & Katrina Woodman
 
More Middle Eastern Food Recipes:

Easy Moroccan lamb tagine
Lamb tagine with dates & sweet potatoes
Fruity lamb tagine
Lamb and apricot tagine
Lamb and quince tagine
Chickpea tagine with figs 

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Easy Moroccan lamb tagine recipe

Photo: Easy Moroccan lamb tagine recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Easy Moroccan lamb tagine Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Easy Moroccan lamb tagine.

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

Ingredients (serves 4)

2 tablespoons olive oil
1kg lamb leg or lamb rump steak, trimmed, cut into 4cm pieces
1 large brown onion, diced
2 garlic cloves, crushed
2 x 410g cans Ardmona Rich & Thick
Moroccan Style chopped tomatoes with ginger and coriander
600g kent pumpkin, peeled, deseeded, cut into 3cm pieces
400g can chickpeas, drained, rinsed
200g green beans, trimmed, cut into 4cm pieces fresh coriander leaves, to serve

Method

Preheat oven to 200°C. Heat 2 teaspoons of oil in a large, heavy-based saucepan or ovenproof casserole dish over medium-high heat. Add one-quarter of the lamb. Cook for 4 to 5 minutes or until browned. Remove to a bowl. Repeat with remaining oil and lamb, adding more oil if necessary.

Add onion to pan. Cook, stirring occasionally, for 3 to 4 minutes or until tender. Add garlic and cook for 1 minute. Add tomatoes and pumpkin. Return lamb to pan. Increase heat to high and bring to the boil.

Remove from heat. Cover and place in oven. Cook for 1 hour or until meat is tender. Add chickpeas and beans. Cook for a further 15 minutes or until beans are tender. Spoon into bowls. Sprinkle with coriander. Serve.

Source
Super Food Ideas - August 2007, Page 60
Recipe by Dixie Elliott
 
More Middle Eastern Food Recipes:

Lamb tagine with dates & sweet potatoes
Fruity lamb tagine
Lamb and apricot tagine
Lamb and quince tagine
Chickpea tagine with figs
Fast chicken tagine

Save and share Easy Moroccan lamb tagine recipe

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Lamb cutlets with fattoush recipe

Photo: Lamb cutlets with fattoush recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lamb cutlets with fattoush Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Lamb cutlets with fattoush.

Add some Lebanese flair to your cooking with this quick and easy dinner idea.

Preparation Time 15 minutes
Cooking Time 10 minutes

Ingredients (serves 4)

8 French-trimmed lamb cutlets
1 1/2 tbs olive oil
1 tsp ground cumin
1 garlic clove, crushed
2 tbs lemon juice
2 small pita bread, roughly torn
1 punnet cherry tomatoes, quartered
1 Lebanese cucumber, cubed
1/2 cup flat-leaf parsley leaves

Method

Preheat the oven to 180°C.

Make a marinade by mixing together 2 teaspoons of the olive oil, the cumin, garlic and half the lemon juice in a small bowl. Brush over cutlets and set aside.

Place pita bread on a baking tray and bake in the oven for 5 minutes or until crisp. Break into pieces.

Heat a chargrill over high heat, add the lamb cutlets and cook, in batches if necessary, for 2 minutes on each side, until browned but still pink in the middle. Set aside.

Place the tomato, cucumber, parsley and pita bread in a large bowl, dress with remaining olive oil and lemon juice. Toss to combine.

Divide the salad between 4 bowls and top each with 2 cutlets.

Source
delicious. - October 2004, Page 147
Recipe by Chrissy Freer
 
More Middle Eastern Food Recipes:

Lamb tagine with dates & sweet potatoes
Fruity lamb tagine
Lamb and apricot tagine
Lamb and quince tagine
Chickpea tagine with figs
Fast chicken tagine

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Lamb tagine with dates & sweet potatoes recipe

Photo: Lamb tagine with dates & sweet potatoes recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lamb tagine with dates & sweet potatoes recipe. Enjoy a collections of quick & easy Middle Eastern food recipes 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 Middle Eastern Food Recipes:

Fruity lamb tagine
Lamb and apricot tagine
Lamb and quince tagine
Chickpea tagine with figs
Fast chicken tagine
Chicken and apricot tajine

Save and share Lamb tagine with dates & sweet potatoes recipe

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Fruity lamb tagine recipe

Photo: Fruity lamb tagine recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Fruity lamb tagine recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Fruity lamb tagine.

This succulent and superhealthy 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.

Nutrition per serving

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 Middle Eastern Food Recipes:

Lamb and apricot tagine
Lamb and quince tagine
Chickpea tagine with figs
Fast chicken tagine
Chicken and apricot tajine
Chicken and caramelized onion tagine

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Chicken skewers with hommus recipe

Photo: Chicken skewers with hommus recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Chicken skewers with hommus Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Chicken skewers with hommus.

Lift the lid on your barbie to create nutritious kebabs that are perfect for spring entertaining or midweek dining.

Cooking Time 4 minutes

Equipment
You'll need 8 x 25cm presoaked skewers

Ingredients (serves 4)

2 lemons, juiced
1/4 cup extra-virgin olive oil
2 teaspoons dried oregano leaves
800g Lilydale chicken breast fillets, cut into 3cm pieces
2 small red onions, cut into thin wedges
olive oil cooking spray
250g tub hommus dip, leafy green salad and lemon wedges, to serve

Method

Combine 1/2 cup lemon juice, oil and oregano in a large, shallow ceramic dish. Season with salt and pepper. Add chicken. Stir to coat. Cover and refrigerate for 30 minutes, if time permits.

Preheat a greased barbecue plate or chargrill on medium heat.

Thread onion and chicken onto skewers. Spray with oil. Barbecue or chargrill, turning and basting occasionally, for 4 to 5 minutes or until chicken is just cooked through.

Serve chicken skewers  with hommus, leafy green salad and lemon wedges.

Source
Super Food Ideas - September 2006, Page 61
Recipe by Annette Forrest  

More Middle Eastern Food Recipes: 

Sirloin and Vegetable Kebabs 
Lamb kebabs with couscous and mint-yoghurt sauce
Chicken kebabs with lemon and coriander couscous
Paprika lamb kebab wraps
Home-style doner kebab
Lebanese kibbeh burgers

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Lebanese Lentil/Rice Pilaf With Blackened Onions Recipe

Photo: Lebanese Lentil/Rice Pilaf With Blackened Onions Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lebanese Lentil/Rice Pilaf With Blackened Onions recipe. Enjoy the  Middle Eastern Cuisine and learn how to make Lebanese Lentil/Rice Pilaf With Blackened Onions.

Total Time: 55 mins
Prep Time: 25 mins
Cook Time: 30 mins

Chef Kate's Note:

This recipe first appeared as part of a "meatless week-night meal" in the November, 2003 Bon Appetit. Originally posted by Mean Chef. ...
Servings: 4

Ingredients:

4 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 (14 ounce) cans vegetable broth
3/4 cup dried lentils, rinsed, picked over
3/4 cup long-grain white rice
2 large onions, sliced
3 tomatoes, quartered lengthwise
1 cucumber, peeled, cut into rounds
plain yogurt
chopped fresh mint

Directions:

1  Heat 2 tablespoons oil in large saucepan over medium-high heat.
2 Add chopped onion and next 4 ingredients; sauté until onion softens, about 4 minutes.
3 Add broth and lentils; bring to boil.
4 Reduce heat to medium-low and simmer, covered, 10 minutes.
5 Stir in rice; return to boil.
6 Reduce heat to medium-low; cover and cook until liquid is absorbed and rice and lentils are tender, about 15 minutes longer.
7 Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat.
8 Add sliced onions; sauté until soft and beginning to blacken, about 20 minutes.
9 Season pilaf to taste with salt and pepper.
10 Transfer to plates; top with blackened onions.
11 Place tomatoes and cucumber alongside.
12 Top pilaf with dollop of yogurt.
13 Sprinkle with mint. 

By Chef Kate
Food.com 

More Middle Eastern Food Recipes:

Chickpea tagine with figs
Fast chicken tagine
Chicken and apricot tajine
Chicken and caramelized onion tagine
Basboosa Recipe
Bulghour with broccolis

Save and Share Lebanese Lentil/Rice Pilaf With Blackened Onions Recipe

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Chicken in Tomato and Lemon Sauce Recipe

Photo: Chicken in Tomato and Lemon Sauce Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Chicken in Tomato and Lemon Sauce recipe. Enjoy the  Middle Eastern Cuisine and learn how to make Chicken in Tomato and Lemon Sauce.

Cuisine: Arabian Gulf - Levant
Serves: 5 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     15 minutes
Cooking time :     35 minutes

Ingredients

2 tablespoons vegetable oil

1 kg chicken, pieces

2 medium onions, coarsely chopped

2 cloves garlic, chopped

½ teaspoon ground turmeric

½ teaspoon chili pepper

½ teaspoon ground black pepper

½ teaspoon ground cinnamon

½ teaspoon ground cardamom

3 medium tomatoes or 450 g, finely chopped

1 tablespoon tomato paste

1½ cups water or 375 ml

lemon juice, one small piece only

2 cubes MAGGI® Chicken Bouillon

Preparation

Heat oil in a large saucepan, and brown chicken on all sides, remove and set aside.

Add onions and cook over medium heat for 5-7 minutes or until onion is golden brown.

Add garlic and spices and stir for 1-2 minutes.

Add tomatoes, tomato paste, water, lemon juice and MAGGI® Chicken Bouillon cubes. Bring to boil and simmer for 3-4 minutes.

Return chicken pieces to the pan, cover and cook over low heat for 30 minutes or until chicken is tender.

Serve with cooked rice.

Nutritional Information:

Energy :     529.00 Kcal
Protein :     39.00 g
Carbohydrate :     12.00 g
Fats :     35.00 g 

More Middle Eastern Food Recipes: 

Middle Eastern Chicken Kabobs 
Grilled chicken with harissa and cumin 
Chicken kebabs with lemon and coriander couscous
Paprika lamb kebab wraps
Home-style doner kebab
Lebanese kibbeh burgers  

Save and Share Chicken in Tomato and Lemon Sauce Recipe

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Lamb and apricot tagine recipe

Photo: Lamb and apricot tagine recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lamb and apricot tagine recipe. Enjoy the  Middle Eastern Cuisine and learn how to make Lamb and apricot tagine.

This tantalising tagine is full of beautiful Moroccan flavours.

Ingredients (serves 4)

1/4 cup plain flour
8 (180g each) lamb forequarter chops, trimmed
2 tablespoons olive oil
1 brown onion, chopped
2 garlic cloves, crushed
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground ginger
1 long red chilli, thinly sliced
400g can crushed tomatoes
3/4 cup dried apricots, chopped
2 tablespoons honey
2 small zucchini, thickly sliced
1/2 cup chopped fresh coriander leaves
steamed couscous and yoghurt, to serve

Method

Preheat oven to 160°C/140°C fan-forced. Place flour and lamb in a large snap-lock bag. Seal. Shake to coat. Heat half the oil in a large, heavy-based flameproof casserole dish over high heat. Cook lamb, in batches, for 2 to 3 minutes each side or until browned. Transfer to a plate.

Reduce heat to medium. Heat remaining oil. Add onion, garlic, coriander, cumin, ginger and chilli. Cook for 2 minutes or until softened. Return lamb and juices to pan with tomato, apricot, honey and 2 cups cold water. Cover. Bring to the boil.

Transfer to oven. Bake for 1 hour 15 minutes. Remove from oven. Skim fat from surface. Add zucchini. Bake, uncovered, for 30 minutes or until lamb is tender. Stir in coriander. Serve with couscous and yoghurt.

Source
Super Food Ideas - June 2008, Page 61
Recipe by Cathie Lonnie

More Middle Eastern Food Recipes:

Lamb and quince tagine
Chickpea tagine with figs
Fast chicken tagine
Chicken and apricot tajine
Chicken and caramelized onion tagine
Basboosa Recipe

Save and share Lamb and apricot 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.

Lamb and quince tagine recipe

Photo: Lamb and quince tagine recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lamb and quince tagine recipe. Enjoy the  Middle Eastern Cuisine and learn how to make Lamb and quince tagine.

To save time on the day, make this fluffy, fragrant rice ahead - it's the perfect accompaniment for our tender lamb tagine.

Preparation Time 15 minutes
Cooking Time 100 minutes

Ingredients (serves 6)

2 tbs olive oil
1.8kg boneless lamb shoulder, cut into 3cm pieces
1 red onion, halved, thinly sliced
1 tsp cayenne pepper
1 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp ground ginger
100g quince paste
750ml (3 cups) water
750g sweet potato (kumara), peeled, cut into 4cm pieces
60g (1/3 cup) blanched almonds
1/2 cup fresh coriander leaves

Method

Heat a saucepan over medium-high heat. Add oil, lamb and onion. Cook, stirring, for 10 minutes or until lamb starts to brown.

Add cayenne pepper, ground coriander, cinnamon and ginger. Cook, stirring, for 2 minutes or until aromatic. Add quince paste and water. Bring to the boil. Reduce heat to low. Cook, covered, stirring occasionally, for 1 hour or until the lamb is tender.

Add the sweet potato. Cook, stirring occasionally, for 20-25 minutes or until sweet potato is soft and liquid thickens slightly.

Heat a frying pan over medium heat. Add the almonds and cook, stirring often, for 2-3 minutes or until golden.

Sprinkle with the almonds and fresh coriander to serve.

Notes

Make it ahead: Either freeze ahead or prepare to the end of step 3 up to 2 days ahead. Cover. Store in fridge. Continue to the end of step 4 up to 1 day ahead. Store in an airtight container. Reheat, stirring, in a saucepan over medium heat. Continue from step 5 just before serving.

How to freeze the lamb tangine: Prepare lamb to the end of step 3. Store in an airtight container. Label, date and freeze for up to 3 months. Thaw overnight in the fridge. To reheat, place in a saucepan over medium heat. Stir until heated through. Continue from step 4.

Source
Good Taste - May 2009, Page 75
Recipe by Michelle Noerianto

More Middle Eastern Food Recipes:

Chickpea tagine with figs
Fast chicken tagine
Chicken and apricot tajine
Chicken and caramelized onion tagine
Basboosa Recipe
Bulghour with broccolis

Save and share Lamb and quince 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.