Lamb and Apricot Tagine Recipe

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

1.  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.

2. 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.

3. 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

Moroccan-style Roast Chicken Recipe

Ingredients (serves 4)

1/2 cup couscous
3/4 cup chicken 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

Method

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.

Source
Super Food Ideas - July 2005, Page 75
Recipe by Annette Forrest

Moroccan Lamb & Feta Salad Recipe

Preparation Time 10 minutes
Cooking Time 10 minutes

Ingredients (serves 4)

2 tbs olive oil
1/2 tsp ground coriander
1/2 tsp ground cumin
Salt & freshly ground black pepper
2 (about 500g) lamb eye of loin (backstrap)
125g (1/2 cup) S&W Whole Egg Mayonnaise
1 garlic clove, crushed
2 tbs chopped fresh continental parsley
2 tbs fresh lime juice
1-2 small red birdseye chillies, deseeded, finely chopped
120g mixed salad leaves
150g feta, crumbled
1/2 small red onion, thinly sliced
55g (1/3 cup) pitted black olives, quartered
Fresh mint leaves, to serve

Method

Combine the oil, coriander and cumin in a small bowl. Season with salt and pepper. Place the lamb in a shallow glass or ceramic dish and pour over the coriander mixture. Turn the lamb to coat. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.

Meanwhile, combine the mayonnaise, garlic, parsley, lime juice and chilli in a small bowl. Cover with plastic wrap and place in the fridge until ready to serve.

Preheat a barbecue or chargrill pan on high. Pat the lamb gently with paper towel to remove any excess oil. Cook on preheated grill for 4 minutes each side for medium-rare or until cooked to your liking. Transfer to a warm plate, cover with foil and set aside for 10 minutes to rest.

Place the salad leaves in a serving bowl. Add the feta, onion and olives, and gently toss until just combined. Thinly slice the lamb across the grain and arrange on the salad. Top with a dollop of the mayonnaise and sprinkle with mint leaves to serve.

Source
Good Taste - January 2006, Page 63
Recipe by Tracy Rutherford

Lebanese Rice and Noodles

Ingredients (serves 4)

1/2 cup white long-grain rice
1/2 x 250g packet dried rice vermicelli noodles, coarsely broken
1 small red onion, finely chopped
2 large tomatoes, finely chopped
1/3 cup toasted pine nuts
1/2 cup chopped fresh flat-leaf parsley leaves
1/4 cup lemon juice
2 garlic cloves, crushed
1 tablespoon olive oil

Method

1.  Cook rice in a large saucepan of boiling water for 8 to 10 minutes or until just tender. Remove from heat. Add noodles. Stand for 2 minutes or until noodles are softened. Drain. Refresh under cold water. Drain. Cool.

2. Place onion, tomato, pine nuts, parsley and rice mixture in a large bowl. Whisk lemon juice, garlic and oil together in a jug. Add to bowl. Season with salt and pepper. Toss to combine. Serve.

Notes
- Serve with grilled lamb chops or roast chicken.
- Assemble salad up to 2 hours before serving.

Source
Super Food Ideas - November 2008, Page 25
Recipe by Kim Coverdale  

Chicken Biryani Recipe

Biryani, biriani, or beriani (Nastaliq script: بریانی) is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā(n) (بریان) which means "fried" or "roasted".

Biryani was brought to the Indian Subcontinent by Muslim travelers and merchants. Local variants of this dish are not only popular in South Asia but also in Arabia and within various South Asian communities in Western countries.

Equipment
Our Chicken biriyani recipe is a great simple meal for winter weeknights.

Ingredients (serves 4)

1 tablespoon vegetable oil
500g chicken thigh fillets, trimmed, quartered
1 medium brown onion, halved, thinly sliced
1 garlic clove, crushed
2cm piece ginger, peeled, finely grated
1/3 cup balti curry paste
1 1/2 cups basmati rice
1 cinnamon stick
2 cups Gravox Real chicken stock
1 cup thick plain yoghurt
1 Lebanese cucumber, deseeded, grated
1/2 teaspoon ground cumin
Toasted flaked almonds and fresh coriander leaves, to serve

Method

1. Heat oil in a heavy-based saucepan over medium-high heat. Cook chicken, turning, for 5 minutes or until browned. Transfer to a plate. Cook onion, garlic and ginger for 2 to 3 minutes or until onion has softened. Add curry paste. Cook for 1 minute or until fragrant. Add rice. Stir to coat.

2. Add cinnamon, stock and 1 cup cold water. Bring to the boil. Return chicken to pan. Reduce heat to low. Cover. Cook for 20 minutes or until rice is tender and chicken cooked through. Remove cinnamon. Discard.

3. Combine yoghurt, cucumber and cumin in a bowl. Sprinkle biriyani with almonds and coriander. Serve with yoghurt mixture.

Source
Super Food Ideas - July 2009, Page 59
Recipe by Reader recipe

Moroccan Spiced Chicken with Lemon Potatoes and Tomatoes

Ingredients (serves 4)

6 Sebago potatoes, peeled, cut into wedges
4 large Roma tomatoes, quartered
2 lemons, rind finely grated, juiced
2 teaspoons salt flakes
1 tablespoon olive oil
2 x 1.2kg chickens
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons sweet paprika
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
2 garlic cloves, crushed
rocket leaves, to serve

Method

1. Preheat oven to 180°C. Place potatoes, tomatoes, lemon rind, salt flakes and oil in a large dish. Gently toss vegetables to coat. Place potatoes in a large roasting pan. Roast for 40 minutes. Add tomatoes and roast for 20 minutes or until potatoes are golden and tomatoes are tender.

2. Meanwhile, rinse and pat dry chickens. Cut along sides of backbone. Remove bone. Place chickens on benchtop. Gently apply pressure to breastbone to flatten chicken. Place chickens in a large roasting pan.

3. Heat a non-stick frying pan over medium heat. Add spices and cook, stirring, for 1 to 2 minutes or until fragrant. Transfer to a bowl with 1/4 cup lemon juice and garlic. Mix well. Rub spice mixture over chickens.

4. Roast chickens for 40 minutes or until cooked. Cut 1 chicken into 4. Serve with lemon potatoes, tomatoes and rocket. Reserve remaining chicken for recipe 2 (below). Leftovers Remove meat from reserved chicken and shred. Keep in an airtight container in the fridge for up to 2 days.

Source
Super Food Ideas - June 2005, Page 23
Recipe by Emma Braz

Moroccan Spiced Chicken on Chickpea and Pumpkin Salad

Preparation Time 45 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

4 small (about 700g) chicken breast fi llets
1 tsp cumin seeds, crushed
1 tsp sweet paprika
1 tsp ground coriander
1/2 tsp ground cinnamon
2 tbs olive oil
500g butternut pumpkin, seeded, peeled, cut into 2cm pieces
500g frozen broad beans
400g can chickpeas, rinsed, drained
1 bunch coriander, leaves picked
1/2 cup round mint leaves
1 tbs lemon juice

Method

1. Preheat oven to 200°C. Combine the chicken, cumin, paprika, ground coriander, cinnamon and half the oil in a large bowl. Cover and set aside for 15 minutes.

2. Place the pumpkin on an oven tray and drizzle with half the remaining oil. Season with salt and pepper. Bake in oven for 20 minutes or until golden and tender.

3. Cook the broad beans in boiling water for 3 minutes or until tender. Refresh under cold running water. Drain and peel.

4. Heat a frying pan over medium-high heat. Add the chicken and cook for 3-4 minutes each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 minute to rest.

5. Place the pumpkin, broad beans, chickpeas, coriander and mint in a large bowl. Drizzle with lemon juice and remaining oil. Gently toss to combine.

6. Place the salad among serving plates. Top with chicken to serve.

Source
Notebook: - February 2008, Page 139
Recipe by Sarah Hobbs 

Moroccan Eggs Recipe

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

1. 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.

   2. 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.

Moroccan Fish with Salad Recipe

Cooking Time 15 minutes

Ingredients (serves 4)

1/2 cup plain flour
1 egg
3/4 cup dried breadcrumbs
1 tablespoon Moroccan seasoning (see note)
4 (185g each) boneless/flake fillets (see note)
2 pieces lavash bread, cut into triangles
olive oil cooking spray
lemon wedges, to serve

Tomato salad

3 large tomatoes, diced
2 Lebanese cucumbers, diced
1 small red onion, halved, thinly sliced
1 lemon, rind finely grated, juiced
1 cup flat-leaf parsley leaves, roughly chopped

Method

1. Make tomato salad Combine tomatoes, cucumber, onion, lemon rind, 1/4 cup lemon juice and parsley in a bowl. Cover and refrigerate.

2. Place flour on a plate. Lightly beat egg and 2 tablespoons cold water in a shallow bowl. Combine breadcrumbs and Moroccan seasoning on a plate. Coat fish, 1 piece at a time, in flour. Dip into egg, then breadcrumb mixture, gently pressing crumbs on with your fingertips to secure. Place on a large plate.

3. Preheat oven to 200°C. Spray both sides fish and lavash bread with oil and place on separate baking trays. Bake lavash bread for 5 minutes or until toasted. Remove from oven and set aside. Bake fish for 10 minutes or until golden and cooked through.

4. Serve fish with tomato salad, toasted lavash and lemon wedges.

Notes

Tip: Any firm-fleshed fish with minimal bones is suitable for this recipe. Try barramundi, flathead or snapper.

Note 1: Moroccan seasoning is a mild spice blend, great with fish, lamb or chicken.

Note 2: Known as boneless fillet in NSW and flake in other states, the flesh of small sharks is moist, firm to eat, mild and boneless. It is suitable for most cooking methods. Look for firm, white-pinkish flesh, no brown markings and without water oozing.

Source
Super Food Ideas - April 2006, Page 35
Recipe by Dixie Elliott

Moroccan Chicken Stew Recipe

 
Cook Time: 40 min
Level: Easy
Yield: 6 servings

Ingredients

2 tablespoons all-purpose flour
1 1/2 pounds skinless chicken thighs
1 tablespoon olive oil
2 red onions, quartered lengthwise, sliced crosswise
2 cloves garlic, finely chopped
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 (16-ounce) can tomato puree (no salt added)
1/4 cup honey
1 1/2 teaspoons salt
2 sweet green peppers, cut in 1/2-inch squares
1/3 cup golden raisins
1 can (15 ounces) chickpeas, rinsed and drained
12 ounces orzo pasta, cooked
1/3 cup slivered almonds, toasted
3 tablespoons chopped parsley leaves

Directions

Toss flour and chicken in bag to coat. Cook chicken in oil in nonstick skillet 6 minutes, until browned, turning once. Transfer to plate.

Cook onion in skillet 7 minutes. Add garlic, cinnamon, ginger, cumin, cayenne; cook 1 minute. Stir in tomato, honey and salt. Add chicken; simmer, covered, 10 minutes. Stir in peppers, raisins and chickpeas; simmer, stirring, 15 minutes, until peppers are tender and chicken is no longer pink near the bone.

Serve over orzo. Sprinkle with almonds and parsley.

Recipe courtesy Family Circle Magazine

Moroccan Chicken and Potato Salad Recipe

This picnic meal is started at home and finished on a barbecue.

Serves 6
Takes 25 minutes to make

Ingredients

750g waxy new potatoes
1 tbsp fresh lemon juice
6 tbsp extra-virgin olive oil
2 tbsp chopped fresh mint
2 red chillies, deseeded and finely chopped
Bunch of spring onions, chopped
1 tsp Spanish smoked paprika
2 x 238g packs mini chicken breast fillets

Method

Cook the potatoes in boiling salted water for 12-15 minutes until just tender. Drain well and quarter each potato. Put into a large bowl.

Whisk together the lemon juice, 4 tablespoons oil, the mint, chillies and seasoning. Pour over the potatoes, then cool. Add the onions and put into a large Tupperware box.

Mix the remaining oil with the paprika. Put into a small Tupperware box, add the chicken and mix well. Put both boxes into a cool box.

At the beach, light the barbecue, following the manufacturer’s instructions. Barbecue the chicken for 8-10 minutes, turning halfway, until tender. Toss the chicken with the potato salad and serve.

Nutritional info

Per serving: 281kcals, 12.4g fat (2g saturated), 21.7g protein, 22.2g carbs, 3.2g sugar, 0.2g salt

Chef's tip

You can cook the chicken under a grill. Put on a foil-lined tray and cook for 8-10 minutes, turning once, until tender.

Delicious Magazine By Matthew Drennan

Moroccan Lamb Burgers with Tomatoes, Houmous and Pitta

Serves 4
Ready in 35 minutes

Spice up your barbecue with some North African know how.

 Ingredients

800g lean lamb mince
Small bunch spring onions, trimmed and finely chopped
1 tsp smoked paprika
11/2 tsp coriander seeds, roughly crushed (if you can’t get seeds, use 1/2 tsp ground coriander)
4 pitta breads
8 ripe plum tomatoes, sliced
2 shallots, finely sliced into rings
Small tub good-quality houmous
Fresh mint leaves, to garnish

Method

Put the mince into a large bowl. Add the spring onions, paprika and coriander and season well. Mix together using your hands, then shape into 12 mini burgers. Pop on to a large plate, cover and set aside.

Preheat a griddle pan over a high heat. Toast the pitta on the griddle until golden on each side, sprinkle with sea salt and set aside to cool. Cook burgers in 2 batches on the hot griddle for about 5 minutes, turning once, until golden all over yet a little pink in the middle. Set aside.

Divide the tomatoes and shallots between 4 plates and season. Thread 3 burgers on to a wooden skewer and rest 1 on each tomato salad. Serve with a generous dollop of houmous, a toasted pitta and a few mint leaves scattered over.

Nutritional info

Per serving: 602kcals, 22g fat (8.5g saturated), 51g protein, 53g carbs, 8.2g sugar, 1.8g salt

Delicious Magazine By Kate Belcher

Glazed Lamb Cutlets with Moroccan Carrot and Tahini Purée

These Moroccan-inspired lamb cutlets make wonderful, impressive-looking canapés.

Makes 20
Ready in 30 minutes

Ingredients

20 lamb cutlets, French trimmed (see tip)
2 tbsp pomegranate molasses (from Sainsbury’s and Middle Eastern shops)
2 garlic cloves, crushed
1 tbsp cumin seeds
300g carrots, scrubbed and sliced
2 tbsp tahini (sesame seed paste, from major supermarkets)
1 tsp honey
Small handful fresh flatleaf parsley, chopped, plus extra sprigs for garnishing
Seeds of 1/2 pomegranate

Method

Mix the lamb, pomegranate molasses, garlic and cumin in a bowl. Cover and set aside to marinate for a few minutes.

Put the carrots and a pinch of salt in a pan and cover with water. Bring to the boil and simmer for 10 minutes, until tender. Drain and put in a processor with the tahini, honey and parsley. Whizz to a purée and season.

Heat a frying or griddle pan over a medium heat. Season the lamb cutlets and cook for 1-2 minutes each side.

Put the lamb cutlets on a platter, top with a little carrot purée, a sprig of parsley and a sprinkling of pomegranate seeds.

Chef's tip

French-trimmed lamb cutlets have all the extra fat and sinew on the bone trimmed away to leave a neat ‘eye’ of meat, perfect for one-bite canapés. 

Spicy Hummus: Quick Chickpea Spread Recipe

 

Prep Time: 5 min
Level: Easy
Yield: 4 servings

Ingredients

1 (14.5 ounce) can chickpeas (garbanzo beans), drained
2 rounded tablespoons tahini sesame paste, found in both dairy and dry specialty foods sections
A drizzle extra-virgin olive oil
1/2 teaspoon crushed pepper flakes
1 teaspoon (1/3 palm full) ground cumin
1 teaspoon (1/3 palm full) ground coriander
1 clove garlic, crushed
Coarse salt
1/2 lemon, juiced
Pita breads, grilled and cut into wedges for dipping

Directions

Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste. Transfer to a small dip dish and surround spread with warm pita wedges. This recipe makes a great appetizer, or anytime snack.

Tidbit: this is a fantastic dish to take to a pot luck or block party -- it's always a hit!

Recipe courtesy Rachael Ray

Extra-Creamy Hummus Recipe

Cook Time: 10 min
Level: Easy
Yield: 4 servings 

Directions

You can make extra-creamy hummus using chickpea flour instead of whole chickpeas. (Look for the flour at specialty and health-food stores.) Simmer 2 3/4 cups salted water. Whisk in 3/4 cup chickpea flour to make a paste and cook 2 minutes. Puree with 1/4 cup tahini, 3 tablespoons olive oil and the zest and juice of 1 lemon. Toast 1/4 teaspoon each cumin and fennel seeds in a skillet; add some red pepper flakes and 2 tablespoons olive oil and cook 30 seconds. Serve warm, drizzled with the spiced oil and topped with parsley. 

Lemon Cilantro Eggplant Dip Recipe

The light, nutty flavor of tahini, an essential ingredient in hummus, pairs perfectly with rich roasted eggplant in this delicious Mediterranean dip.

Yields: About 2 cups dip
Total Time: 55 min
Prep Time: 10 min
Cook Time: 45 min
Oven Temp: 450

Ingredients

2 whole(s) (1 pound each) eggplants , each halved lengthwise
4 clove(s) garlic, unpeeled
3 tablespoon(s) tahini, sesame puree
3 tablespoon(s) fresh lemon juice
Salt
1/4 cup(s) loosely packed fresh cilantro or mint leaves, chopped
Toasted or grilled pita wedges
Carrot and cucumber sticks and red or yellow pepper slices

Directions

1. Preheat oven to 450 degrees F. Line a 15 1/2" by 10 1/2" jelly-roll pan with nonstick foil (or use regular foil and spray with nonstick cooking spray). Place eggplant halves, skin-sides up, in foil-lined pan. Wrap garlic in foil and place in pan with eggplants. Roast vegetables 45 to 50 minutes or until eggplants are very tender and skin is shriveled and browned. Unwrap garlic. Cool eggplants and garlic until easy to handle.

2. When cool, scoop eggplants' flesh into food processor with knife blade attached. Squeeze out garlic pulp from each clove and add to food processor with tahini, lemon juice, and 3/4 teaspoon salt; pulse to coarsely chop. Spoon dip into serving bowl; stir in cilantro. Cover and refrigerate at least 2 hours. Serve dip with pita and vegetables.

Nutritional Information (per serving)

Calories    10
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    55mg
Total Carbohydrate    2g
Dietary Fiber    1g
Sugars    --
Protein    --
Calcium    --

Spicy Potato Tagine with Olives Recipe

Here's a brief guide to some of the many varieties now available: Bintje - long and thin, with light yellow flesh; forget about mashing or frying, this is the perfect salad potato. Desiree - round, with light yellow flesh; found in most shops and supermarkets, it's a good all-rounder.

Recommended for gnocchi. King Edward - long and oval, with white-pink flesh; very good baked or roasted. Kipfler - long, cigar-shaped, light yellow flesh, rich creamy texture and great flavour; best boiled for a salad or roasted. Nicola - small oblong, with yellow flesh; this is an all-round variety.

Good for gnocchi. Pinkeye - round with pink-blue "eyes" and rich, sweet golden flesh; good for mash or salad, as well as a casserole or curry. Pontiac - round, white fleshed; excellent mashed, roasted or fried.

Ingredients

900g of yellow-fleshed potatoes
3 tbsp of olive oil
1 finely chopped onion
1 chopped tomato
1/4 tsp paprika
1/4 tsp ground ginger
1/4 tsp cumin
2 cloves garlic
bay leaf
1 lemon
1 handful of chopped parsley
1 handful of chopped coriander and a couple of good
salt
5 saffron threads
24 pitted green olives
preserved lemon (garnish)

Method

This Moroccan dish is adapted from Paula Wolfert's book The Slow Mediterranean Kitchen.

Peel and thickly slice 900g of yellow-fleshed potatoes and place them in a bowl of cold water.

In a heavy saucepan (or well-seasoned tagine) heat 3 tbsp of olive oil and fry a finely chopped onion for 3-4 mins, stirring. Add a chopped tomato, 1/4 teaspoon each of paprika, ground ginger and cumin, and 2 crushed garlic cloves. Stir for 2 mins. Add the drained potatoes, a bay leaf and a quarter of lemon (whole). Toss, then add a handful each of chopped parsley and coriander and a couple of good pinches of salt. Toss, then add 5 saffron threads and 1 1/2 cups of hot water. Bring to the boil, reduce the heat and simmer until the potatoes are tender - 40-50 min.

Transfer the potatoes to a warm serving dish and discard the lemon. Add 24 pitted green olives to the liquid remaining in the pot and boil until the juices have reduced to a thick sauce.

Pour over the potatoes and garnish with half a preserved lemon, chopped.
To serve

Serves 4-6 served with couscous or rice.

Egyptian Eggs with Dukkah

 

Ingredients

Dukkah Spice Mix
8 tablespoons sesame seeds lightly toasted
4 tablespoons coriander seeds roasted and crushed
3 tablespoons cumin seeds roasted and crushed
50 g Hazelnuts toasted, peeled and crushed
1 teaspoon sea salt
½ teaspoon White pepper
4 Eggs
Plain Flour for dusting
vegetable oil for deep frying
1 bulb Fennel thinly sliced
2 cups Flat-leaf parsley whole leaves
1 small purple Onion thinly sliced
60 ml Extra Virgin Olive Oil
of 1/2 - 1 Lemon or lime
1 teaspoon dried Mint
Salt
Pepper
100 g Bulgarian feta

Method

1. Roast each ingredient separately, and rub away as much of the brown skin from the hazelnuts as you can.
2. Pound the seeds using a mortar and pestle or whiz them carefully in a spice or coffee grinder.
3. When you grind the sesame seeds and hazelnuts be careful not to over grind them or they will disintegrate
4. into an oily paste.
5. Soft boil the eggs for 3 minutes.
6. Cool down under running water and peel carefully.
7. Dust them in plain flour and then deep fry each egg for 1-1½ minutes, or until golden brown.
8. Remove from the oil and immediately roll them in dukkah.
9. To make the salad, mix together the fennel flat leaf parsley, onion and dried mint.
10. Whisk together the olive oil and lime juice and season with salt and pepper.
11. Dress the salad and crumble over the fetta.
12. Divide among serving plates.
13. Place a Dukkah egg on top of the salad, drizzle over a little extra virgin olive oil, and serve immediately.

Recipe by Greg Malouf

Moroccan Chicken Stew

 

Couscous, a famous Moroccan dish, makes a light and fluffy bed for this delicious Moroccan Chicken Stew recipe. Tomatoes, beans, raisins, and olives combine with chicken and an array of spices to create a stew that is overflowing with flavors and textures. Spoon this stew over a bowl of hot, cooked couscous for an amazing meal that is ready in just 35 minutes.

cook time: 35 mins
servings: 6

Ingredients

1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
1 tablespoon all-purpose flour
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground paprika
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 medium onions, cut into wedges
3 cloves garlic, minced
1 tablespoon olive oil
1 28-ounce can crushed tomatoes
1 15-ounce can garbanzo beans, rinsed and drained
1-1/2 cups water
1/2 cup raisins
1/3 cup small pitted ripe olives
3 cups hot cooked couscous
1/4 cup snipped fresh cilantro

Directions

1. In a bowl coat chicken pieces with a mixture of flour, coriander, cumin, paprika, salt, and cinnamon. Set aside.

2. In a 4-quart Dutch oven cook onion and garlic in hot oil about 5 minutes or until tender. Remove from Dutch oven, reserving oil in pan. Add chicken pieces, about half at a time, to pan. Cook quickly until lightly browned, stirring frequently. Return all chicken and the onion mixture to pan. Add crushed tomatoes, beans, water, raisins, and olives. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until chicken is tender, stirring occasionally. Spoon couscous into soup bowls. Ladle stew over the couscous and sprinkle with snipped cilantro.

Makes 6 servings.

recipe source
BHG.com

Lebanese Lamb Chops with Green Peas Recipe

Simple pan-roasted lamb chops are served alongside deliciously spiced stewed green beans and tomatoes in a riff on a Lebanese favorite, lubiyeh. Serve with: Bulgur or rice pilaf.

Ingredients

1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1 medium yellow onion, chopped
2 tablespoons chopped fresh mint or 2 teaspoons dried, divided
1/2 teaspoon ground cinnamon
1 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, plus more to taste
3 cups diced tomatoes (4-5 medium)
1/3 cup water
12 ounces green beans, trimmed
8 lamb loin chops, trimmed (1 1/2-1 3/4 pounds total)

Directions

1. Preheat oven to 400°F.

2. Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and light brown, about 5 minutes. Add 1 tablespoon fresh mint (or 1 teaspoon dried), cinnamon, 1/2 teaspoon salt and pepper to taste; cook, stirring, until fragrant, about 30 seconds. Add tomatoes and water and increase heat to high. Cook, stirring occasionally, until the tomatoes begin to break down, 2 to 3 minutes. Stir in green beans. Reduce heat to medium, cover and cook, stirring occasionally, until the green beans are tender, about 12 minutes.

3. Meanwhile, sprinkle both sides of lamb chops with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the remaining 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Add the lamb chops and cook until browned on one side, about 2 minutes. Turn them over and transfer the pan to the oven. Roast until an instant-read thermometer inserted horizontally into a chop registers 140°F for medium-rare, 6 to 10 minutes, depending on thickness.

4. Stir the remaining mint into the green bean mixture. Serve the lamb chops with the green beans.


Recipe Nutrition
Per serving: 327 calories; 15 g fat (4 g saturated fat, 8 g mono unsaturated fat); 96 mg cholesterol; 15 g carbohydrates; 33 g protein; 5 g fiber; 676 mg sodium; 876 mg potassium Nutrition Bonus: Vitamin C (45% daily value), Vitamin A (35% dv), Potassium (25% dv), Folate & Iron (20% dv).

recipe source
eatingwell