Authentic Tabbouleh Recipe - How to Make Authentic Tabbouleh

This Authentic Tabbouleh recipe is the real deal - delicious, healthy and easy to make. Enjoy wonderful Lebanese/Middle Eastern special salad recipes and learn how to make the best Authentic Tabbouleh salad dish.

Ingredients
4 tablespoons bulgur wheat
100ml (4 fl oz) boiling water
1 large bunch parsley, chopped
1 small bunch mint, chopped
5 tomatoes, diced
1 onion, finely diced
1 dessertspoon extra virgin olive oil
1 lemon, juiced
salt to taste

Preparation

1. Place the bulgur in a small mixing bowl. Add the boiling water, mix and cover with a towel. Let stand for 1 hour. Drain any excess water.
2. Combine the bulgur with the remaining ingredients; mix well and serve.

Lebanese Tabbouleh - Lebanese Fattoush salad Recipe - Moroccan lamb salad

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Vegetable Biryani Recipe - How to Make Vegetable Biryani

Delicious Vegetable Biryani dish. Enjoy easy middle eastern cooking recipes and learn how to make Vegetable Biryani for vegetarians.

Preparation time : 35 minutes
Cooking time : 35 minutes
Serves: 5 persons

Ingredients

For the rice:
2½ cups water or 625 ml
2 cubes MAGGI® Seasoning for White Rice
2 cups basmati rice or 400 g

For the vegetables:
2 tablespoons vegetable oil
1 teaspoon caraway seeds
2 medium onions or 250 g, sliced
1 tablespoon garlic, finely chopped
1 tablespoon fresh ginger, finely chopped
1 large carrot or 200 g, cut into medium cubes
½ cup frozen green peas or 80 g, thawed
1 cup frozen green beans or 160 g, thawed and cut
¾ cup water or 185 ml
1 medium green bell pepper or 150 g, cut into medium cubes
1 teaspoon chili powder
1 teaspoon ground turmeric
2 medium tomatoes or 300 g, diced
3 tablespoons fresh mint, chopped
2 tablespoons coriander leaves, chopped

Preparation

1. In a medium saucepan, place water, MAGGI® Seasoning for White Rice cubes and rice. Stir occasionally to boil then cover and simmer over low heat for 15 minutes or until rice is almost cooked. Remove from pot and spread the cooked rice in a large platter and set aside.
2. Meanwhile, heat the oil in another medium saucepan. Add caraway seeds and stir for seconds until caraway starts spluttering then add onion and stir until golden in color.
3. Add garlic and ginger and stir for seconds then add carrot, green peas and green beans; stir for 3 minutes then add water. Cover and simmer until vegetables are almost cooked and water is evaporated.
4. Add bell pepper, red chili powder, turmeric and tomato and stir occasionally for 10 minutes. Add mint and coriander and fold with the vegetable mix.
5. Combine the cooked rice and the vegetable mix gently and place the mixture in a clean pot. Cover with aluminum foil and with a tight fitting lid and place in a very low heat for 30 minutes then serve.

Cooking tips : Sprinkle 1 tablespoon of rose water over the rice and the vegetable mix at the last cooking step.

Serving tips : Serve with low fat yogurt salad (Raita).

Saudi Rice with Lamb and Potato - Saudi Rice with Meat and Chickpeas - Saudi Kabsa Recipe

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Umm Ali Recipe - How to make Umm Ali

Delicious Umm Ali - An Arabic/Middle eastern desserts dish. Learn how to make Umm Ali.

Preparation time : 15 minutes
Cooking time : 20 minutes
Serves: 10 persons

Ingredients

8 pieces croissant or 600 g, medium size, cut into small pieces
3 tablespoons raisins
3 tablespoons desiccated coconut
3 tablespoons flaked almonds, toasted
3 tablespoons pistachio nuts, cracked
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
1 teaspoon vanilla essence
4 cups water or 1 liter
1 cup liquid cream or 250 ml, whipped

Preparation

1. Combine croissant pieces, raisins, coconut, almonds and pistachio in a baking dish.
2. Place NESTLÉ® Sweetened Condensed Milk , vanilla and water in a large saucepan and bring to boil then remove from heat and pour immediately over the croissant mixture in the baking dish and set them aside for 5 minutes or until croissants absorb the maximum of the liquid.
3. Place whipped cream in a piping bag and pipe the cream over the prepared mixture in the baking dish.
4. Place the baking dish in a preheated oven at 200°C using the grill part of the oven and grill for 5 minutes or until the cream topping is golden color. Serve it immediately.

Mohallabiah with Milk and Almonds - Layali Lubnan Recipe - Pistachio BaklavaSave and

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Mohallabiah with Milk and Almonds

Easy and tasty middle eastern Mohallabiah with Milk and Almonds recipe. Enjoy desserts and learn how to make Mohallabiah with Milk and Almonds.

Preparation time : 15 minutes
Cooking time : 10 minutes
serves: 6 persons

Ingredients

4 cups water or 1000 ml
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
4 tablespoons NIDO Full Cream Milk Powder
1 cup ground almonds or 100 g
½ teaspoon ground cardamom
4 tablespoons white rice flour
2 tablespoons rose water

Preparation

• Add water, NESTLÉ® Sweetened Condensed Milk , NIDO milk powder, ground almond, cardamom and rice powder to a large saucepan. Bring to boil under constant stirring.
• Reduce heat and simmer while stirring for 10 minutes. Stir in the rose water and remove from heat.
• Pour Mohallabiah into cups and chill.
• Garnish with almonds and serve.

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Coconut Basbousa Recipe - How to Make Coconut Basbousa

Enjoy middle eastern desserts recipes and learn how to make delicious & easy Coconut Basbousa. The basbousa sweets dish is famous in hhe middle east specially in Egypt, Lebanon, Syria, Palestine, Jordan...

Preparation time : 10 minutes
Cooking time : 35 minutes
Serves: 9 persons

Ingredients

1 tablespoon tahina
½ cup ghee or 100 g, softened
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
1 teaspoon baking powder
2 cups semolina or 320 g
1 cup desiccated coconut or 100 g
1 cup water or 250 ml

For the syrup:
1½ cups sugar or 300 g
1 cup water or 250 ml
1 teaspoon lemon juice
1 tablespoon blossom water

Preparation

1. Grease a 28x24cm baking tin with the tahina.
2. Combine ghee, NESTLÉ® Sweetened Condensed Milk and baking powder and stir well. Add semolina, desiccated coconut and water and stir until well combined.
3. Pour and level mixture into the prepared baking tin. Bake in a 190°C preheated oven for 35 minutes or until the top becomes golden in color.
4. Remove from oven and pour all over the cooled syrup. Set aside to cool into a room temperature, cut into diamond shape and serve.
5. To prepare the syrup: Add sugar and water to a saucepan. Bring to boil and simmer for 6-8 minutes. Remove from heat and stir in lemon juice and rosewater.

Serving tips : Garnish with desiccated coconut.

Egyptian Basbousa with Pistachio - Sfouf Recipe - Pistachio Baklava Recipe

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Moroccan Fish Bastila (Pastilla) Recipe

How to make the famous Moroccan Fish Bastila, a savory thin flaky pie stuffed with fish and vermicelli. Your friends and family will be asking for more!

Ingredients

Ingredients of the Filling:
1/2 pound of squid
1/2 pound of white fish (tilapia, cat fish, etc.)
1/2 pound of peeled shrimp
1/2 cup of finely chopped cilantro
1 1/2 tablespoon of lemon juice
4 oz of chinese vermicelli
1/2 teaspoon of crushed garlic
A large pinch of saffron
1 teaspoon of paprika
1/4 teaspoon of cumin
Red chili pepper (to taste)
1 teaspoon of salt (to taste)
1/4 teaspoon of pepper (to taste)
Ingredients for the wrap:
Spring roll pastry
2 egg yolks
4 tablespoons of butter
How to make Moroccan Fish Bastila (Pastilla)
Steps to prepare the filling:
1- Cut the squid and white fish into small pieces.
2- Boil the squid pieces in water for 15 minutes before adding the white fish and shrimp to boil for another 10 minutes.
3- Remove the squid, fish, and shrimp from the water and reserve.
4- Put the chinese vermicelli to boil in the same water where the fish was boiled. Remove the vermicelli from the water after 5 minutes, drain it from excess water, and reserve.
5- On medium heat, melt the butter in a cooking pan. Add the fish, spices, parsley, and lemon juice. Mix all the ingredients and let them cook for the next 15 minutes while constantly stirring.
6- Add the chinese vermicelli to the fish mixture and mix well. Cut the vermicelli into smaller pieces with your spoon.

Preparation:

1. Place the spring roll pastries around you baking dish with 1/3 of the pastries hanging from the edges of the dish (see video). Place 1 or 2 spring roll pastries in the center of the baking dish.
2. Brush the pastries with melted butter and brush the edges with egg yolk.
3. Place the filling in the center of the baking dish and bring the pastry edges to the center.
4. Cover the top of the Bastila with 2 spring roll pastries and tuck in their edges. Brush with melted butter and egg yolk.
5. Bake the Bastila for 20 minutes at 400 degrees.

Serving:
Broil the Bastila for 1 minute before serving and decorate with shrimp, parsley leaves, and lemon slices. Enjoy!

Moroccan lamb salad - Moroccan chickpea soup - Moroccan Roast Chicken with Vegetables

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Turkish Pide Bread Recipe

If you want to bring delight to your house try this Turkish Pide Bread recipe. This dish is Really delicious.

Ingredients
2 tb Dried yeast
2 ts Sugar
2 c Warm water
4 tb Olive oil
4 ts Sea salt
6 c Bread; (high protein) flour
2 c Plain; thick yoghurt
Sea salt to taste

Preparation

1. Mix the yeast, sugar, water and 6 tablespoons of yoghurt in a large mixing bowl then leave to "foam" for 20 minutes.
2. Add the olive oil, flour and salt and mix well with a wooden spoon until thick then turn out onto a floured bench and begin to knead.
3. Knead very well, adding additional flour if necessary to stock the dough sticking to the board, until the dough is satiny and elastic.
4. Shape the dough into a ball and transfer to a lightly oiled bowl. Cover with plastic wrap and allow the dough to rise for 60 minutes, or until the dough has doubled in size.
5. Meanwhile, preheat the oven to 250 degrees fareinhite and oil baking trays.
6. Remove the dough from the bowl and divide into 5-6 even pieces and roll each piece into an oval shape. Flatten the ovals with your fingertips,making sure the dough is about 1cm. thick.
7. Brush lightly with the remainingyoghurt and sprinkle with sea salt.
8. Bake in the preheated oven for 13-16 minutes until the breads are puffy andgolden and serve warm.

Turkish Delight Candy - Turkish Delight Pistachio - Spinach Pie Triangles Recipe

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Moroccan lamb with apricots, almonds & mint Recipe

Enjoy delicious Moroccan cooking recipes and learn how to make easy Moroccan lamb with apricots, almonds & mint. Enjoy best Moroccan lamb recipes.

Preparation time 2 hrs

Ingredients (Serves 4)

2 tbsp olive oil
550g lean lamb , cubed
1 onion , chopped
2 garlic cloves , crushed
700ml lamb or chicken stock
grated zest and juice 1 orange
1 cinnamon stick
1 tsp clear honey
175g ready-to-eat dried apricots
3 tbsp chopped fresh mint
25g ground almonds
25g toasted flaked almonds
steamed broccoli and couscous , to serve

Method

1. Heat the oil in a large flameproof casserole. Add the lamb and cook over a medium-high heat for 3-4 minutes until evenly browned, stirring often. Remove the lamb to a plate, using a slotted spoon.
2. Stir the onion and garlic into the casserole and cook gently for 5 minutes until softened. Return the lamb to the pot. Add the stock, zest and juice, cinnamon, honey and salt and pepper. Bring to the boil then reduce the heat, cover and cook gently for 1 hour.
3. Add the apricots and two-thirds of the mint and cook for 30 minutes until the lamb is tender. Stir in the ground almonds to thicken the sauce. Serve with the remaining mint and toasted almonds scattered over the top.

Nutrition Per Serving

441 kcalories, protein 34g, carbohydrate 23g, fat 24 g, saturated fat 6g, fibre 0g, salt 0 g

Recipe from Good Food magazine, May 2002.

Moroccan lamb salad Recipe - Saudi Rice with Lamb and Potato - Moroccan chickpea soup

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Moroccan chickpea soup recipe - How to make Moroccan chickpea soup

Enjoy Moroccan food and cooking recipes. Learn how to make delicious Moroccan chickpea soup.

Preparation time 5 mins
Cook time 20 mins
Ready in 20-25 mins
Vegetarian, Super healthy

Ingredients (Serves 4)

1 tbsp olive oil
1 medium onion , chopped
2 celery sticks, chopped
2 tsp ground cumin
600ml hot vegetable stock
400g can chopped plum tomatoes with garlic
400g can chickpeas , rinsed and drained
100g frozen broad beans
zest and juice ½ lemon
large handful coriander or parsley and flatbread, to serve

Method

1. 1. Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.
2. 2. Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.

Try Spicing it up

Spice it up further with a spoonful of harissa paste. Curry lovers can swap the cumin for 1 tsp of garam marsala. Or for a more hearty dish, fry 4 sliced chorizo sausages along with the onions and celery.

Nutrition Per serving

148 kcalories, protein 9g, carbohydrate 17g, fat 5 g, saturated fat 1g, fibre 6g, salt 1.07 g

Recipe from Good Food magazine, February 2005.

Harira Recipe

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Moroccan lamb salad Recipe - How to Make Moroccan lamb salad

Easy and delicious recipe for Moroccan lamb salad. Enjoy middle eastern cooking and learn how to make the best Moroccan lamb salad dish.

We love the melt-in-your-mouth soft feta and pumpkin pieces in this lamb recipe.

Preparation Time 15 minutes
Cooking Time 20 minutes

Ingredients (serves 4)
750g butternut pumpkin, deseeded, peeled, cut into 2cm pieces
Olive oil, to drizzle
300g natural yoghurt
1 garlic clove, crushed
1/3 cup fresh mint leaves, chopped
1 Lebanese cucumber, finely chopped
1 small fresh red chilli, halved, deseeded, finely chopped
2 tbs water
55g (1/3 cup) pine nuts
2 tsp olive oil
2 tbs Moroccan seasoning
2 (about 500g) lamb eye of loin (backstraps)
100g baby spinach leaves
2 Lebanese cucumbers, thinly sliced
1 x 180g ctn South Cape Persian feta, drained, crumbled

Method

1. Preheat oven to 200°C. Place the pumpkin on a baking tray. Drizzle over a little oil and toss to coat. Roast for 20 minutes or until tender. (Alternatively, place pumpkin in a microwave-safe dish. Cook, covered, on High/800watts/100% for 4-5 minutes or until tender).
2. Meanwhile, combine the yoghurt, garlic, mint, cucumber, chilli and water in a bowl. Season with salt and pepper.
3. Heat a large frying pan over medium heat. Add the pine nuts and cook, stirring, for 2 minutes or until toasted. Transfer to a heatproof bowl.
   
4. Heat the oil in the frying pan over medium-high heat. Sprinkle seasoning over the lamb. Add to the pan and cook for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 3 minutes to rest. Thickly slice across the grain.
5. Place the pumpkin, lamb, spinach, cucumber and pine nuts in a large bowl and gently toss until just combined. Divide among serving plates. Top with feta. Serve with the yoghurt mixture.

Source
Good Taste - December 2007, Page 10 - Recipe by Kate Asplin, Toowong, Qld - Reader recipe

Lebanese Tabbouleh - Lebanese Fattoush salad Recipe

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Saudi Okra and Meat Stew Recipe - How to Make Saudi Okra and Meat Stew

Easy recipe for Saudi Okra and Meat Stew. Learn how to make delicious Saudi Okra and Meat Stew.

Ingredients

5 cups water or 1250 ml
500 g lamb, cut into small cubes
½ teaspoon mixed spices
2 cubes MAGGI® Mutton Bouillon
2 tablespoons vegetable oil
2 medium onions or 300 g, chopped
6 medium tomatoes or 800 g, finely chopped
½ kg okra, small size, frozen and thawed
6 cloves garlic, crushed
1 small green chili pepper

Preparation

1. Add water and lamb cubes to a large saucepan. Bring to boil and skim froth as it appears.
2. Season with spices and add MAGGI® Mutton Bouillon cubes. Simmer over low heat for 1 hour or until meat is tender. Carefully remove the meat pieces from the stock and set aside.
3. Heat oil in a large saucepan, cook onions and one chopped tomato for 4 minutes. Add okra and stir for 4-5 minutes.
4. Use a kitchen blender to blend the remaining chopped tomato with the meat stock then add mixture to okra in the saucepan. Cover and simmer for 10-15 minutes or until okra is cooked.
5. Fry the garlic and the green chili for 1 minute then add to the okra stew with the meat pieces. Simmer for 4 minutes and serve.

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Saudi Rice with Lamb and Potato Recipe - Hot make Saudi Rice with Lamb and Potato

Easy recipe for Saudi Rice with Lamb and Potato. Learn how to make delicious dish of Saudi Rice with Lamb and Potato.

Ingredients (Serves 5 persons)
2 cups vegetable oil, for frying
2 medium potatoes or 500 g, cut into medium cubes
1 medium onion or 125 g, chopped
2 cloves garlic, crushed
250 g minced lamb
2 dried limes, cut into halves
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon ground black pepper
¼ teaspoon saffron filaments
3 cubes MAGGI® Mutton Bouillon
1 tablespoon tomato paste
4½ cups water
2½ cups basmati rice or 500 g, washed and drained

Preparation

1. Heat oil in a sauce pan (reserve 3 tablespoons of oil) and fry the potato cubes until the potatoes become golden in color and tender. Set aside.
2. Heat the left 3 tablespoons in a large pot. Fry onions for 3-4 minutes or until golden in color then add garlic and stir for another minute.
3. Add minced lamb and fry for 5 minutes or until it becomes brown in color. Add dried limes, spices, MAGGI® Mutton Bouillon cubes and tomato paste, stir for 1 minute then add the water and bring to boil.
4. Add the rice and the fried potatoes, bring to boil with occasional stirring, cover and simmer on low heat for 20-25 minutes or until rice is cooked

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Saudi Lamb and Tomato - Al Makhtoum

Enjoy Saudi cooking and try traditional dish of Saudi Lamb and Tomato - Al Makhtoum.

Preparation time :	20 minutes
Cooking time :	1 hour, 30 minutes

Ingredients

2 tablespoons ghee
3 small musk
3 small cinnamon sticks
4 whole cloves
1 kg lamb, pieces with bones
3 medium tomatoes or 500 g, puréed
1 tablespoon tomato paste
¾ teaspoon ground black pepper
1 teaspoon ground cumin
2 cubes MAGGI® Chicken Bouillon
3 cups water or 750 ml

Preparation

1. Heat ghee in a large pot, add mastic, cinnamon sticks and the cloves. Stir quickly for 10 seconds. Add the lamb pieces and stir for 2-3 minutes.
2. Add tomato puree, tomato paste, black pepper, cumin powder, MAGGI® Chicken Bouillon cubes and water.
3. Bring to boil, cover and simmer over low heat for 1½ hours, or until the meat is tender and some sauce remains.
4. Place the meat on a serving dish and serve.

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Saudi Rice with Meat and Chickpeas

Enjoy and easy recipe for Saudi Rice with Meat and Chickpeas. Learn how to make the best Saudi Rice with Meat and Chickpeas. This recipe consists of lamb, dried lime, cinnamon, cloves, cardamon, ground cumin, black pepper, onions , garlic, chickpeas, MAGGI cubes, and basmati rice.

Ingredients
750 g lamb, pieces with bones
8 cups water or 2 liters
2 dried limes
3 small cinnamon sticks
5 whole cloves
10 whole cardamom pods
½ tablespoon ground cumin
½ teaspoon ground black pepper
2 tablespoons ghee
3 medium onions or 500 g, chopped
3 cloves garlic, crushed
1 tin canned chickpeas or 450 g, drained
2 cubes MAGGI® Mutton Bouillon
2½ cups basmati rice or 500 g, washed and drained

Preparation

1. Place lamb pieces and water in a large pot, bring to boil and remove froth as it appears. Add the dried limes, cinnamon, and all spices. Cover and simmer over low heat for 1½ hours or until the meat is tender. Remove and set aside.
2. Heat ghee in a large pot, add and cook onions stirring for 5-7 minutes or until golden brown. Add garlic and stir for 1 minute.
3. Add chickpeas, MAGGI® Mutton Bouillon , the cooked lamb with the stock, the stock should be around 4 cups / 1000ml, add more water if needed.
4. Cover with the rice and cook over low heat for 25-30 minutes or until rice is cooked.

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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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Roasted Chicken with Oriental Rice

Easy recipe for Roasted Chicken with Oriental Rice. Enjoy middle eastern cooking and learn how to make delicious Roasted chicken dish with oriental rice. This recipe consists of chicken, onion, minced lamb, cinnamon, black pepper, MAGGI cubes, and rice.

Preparation time : 15 minutes
Cooking time : 50 minutes

Ingredients
1 large whole chicken or 1200 g
2 tablespoons vegetable oil
1 medium onion or 125 g, chopped
250 g minced lamb
1 tablespoon ground cinnamon
¼ teaspoon ground black pepper
3 cubes MAGGI® Chicken Bouillon
2½ cups American rice or 500 g, soaked in water for 1 hour and drained
4½ cups water or 1125 ml

Preparation

1. Roast the chicken in a 200°C preheated oven for 45-50 minutes or until chicken is cooked and golden brown in color.
2. Meanwhile, heat oil in a large saucepan, add and cook onions with occasional stirring for 4-5 minutes or until almost golden in color.
3. Add minced lamb and cook until meat is brown in color, then add spices and MAGGI® Chicken Bouillon cubes; Stir for few seconds.
4. Add rice and stir for 2 minutes or until rice is hot then add water with constant stirring until it boils, then cover and simmer over low heat for 20-25 minutes or until rice is cooked.
5. Spoon the rice in a serving platter then cut the roasted chicken and arrange the chicken pieces over rice.

Serving tips : Garnish with fried nuts and serve plain yogurt aside.

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