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

Moroccan Filo Chicken Recipe

Serves: 4

Preparation Time: 30 minutes

Cooking Time: 1 hour 30 minutes

Oven Temperature: 390° f - 200° c

Step 1:You will need….

2 chicken breasts , cubed, or whole chicken pieces, or thigh

1 onion , chopped

4 cloves of garlic

1 Tbsp ginger , peeled and chopped

1 tsp turmeric

few threads of saffron

1 stick of cinnamon

2 1/8 pt chicken stock or water

4 eggs , whisked

2 Tbsp chopped coriander

8 ¾ oz finely chopped almonds

4 Tbsp sugar

2 tsp ground cinnamon

3 ½ oz butter , melted

4 sheets filo

salt and pepper

to garnish:

powdered sugar

ground cinnamon

2 saucepans

2 bowls

1 ladle

1 wooden spoon

1 pastry cutter

1 cutting board

1 knife

1 spoon

1 brush

tongs

1 tray

1 baking tray

Step 2: Cook the chicken

Begin by spooning the chicken pieces, thigh or whole pieces of chicken into a large saucepan.

Then add the onion, garlic, ginger, turmeric, saffron and the cinnamon stick. Pour over the stock to cover all the chicken and bring to a gentle simmer. Cook for 40 minutes, until the chicken is tender and has fully absorbed all flavour from the herbs and spices.

Step 3: Allow to cool

Once cooked, carefully remove the chicken out of the pan, with your tongs and transfer it onto tray, to cool down, reserving the stock in the pan for later.

Step 4: Chop the chicken

Now that your chicken has completely cooled, roughly chop it, then continue to mince it quite finely and place it into a bowl.

Step 5: Scramble the eggs

Start by adding 2 tablespoons of the melted butter into a second saucepan. Add the eggs, then a ladle of the spicy cooking liquid. Lightly scramble with your wooden spoon, over a medium heat. Remove them whilst they are still soft and nicely moist and add into the bowl of minced chicken.

Step 6: Season the mix

Next, season the bowl of egg and chicken mix with the chopped coriander and salt and pepper and combine well.

Step 7: Mix the nuts

In another bowl, mix the chopped almonds, cinnamon and the sugar together.

Step 8: Preheat the oven

Set the oven to a moderate 200ºC (400ºF/ or gas mark 6) in preparation for baking the pie.

Step 9: Brush the filo pastry

Carefully place one sheet of this delicate pastry onto a clean work surface. Brush it evenly, with some melted butter. Take a second sheet, laying it over the first and also brush it over with butter. Then stand your pastry cutter in the baking tray. Very carefully flip over both sheets. Then with extreme care, tuck the pastry, butter side down, deep into the pastry cutter, making a pastry parcel.

Step 10: Fill the filo parcel

Now fill the bottom of the pastry parcel with some of the nut mixture. Add a layer of the chicken mix. Add another layer of nuts. Then add the chicken. Flatten it down with your spoon. Take the sides of your pastry and fold inwards to close your pastry parcel. Trim off any excess pastry as you go. Give it a final pat down and it's ready to bake.

Step 11: Bake

Place the tray into the centre of the preheated oven, to bake, for approximately 20 minutes, until the filo is golden brown. Then with the help of a tea towel, take it out of the oven and carefully remove the pastry cutter.

Step 12: Serve

Before serving, flip your pie over, to its smoother side and decorate with a dusting of sugar and cinnamon powder. It is now ready to serve hot, as an appetizer, promising a unique mingling of exotic sensations!

Avocado-Vegetable Pitas

 

Pita is a round flat bread of Middle Eastern origin. Sometimes called pocket bread, it can be opened to form a pocket for filling. The spicy filling of avocados, jalapenos, lemon juice, shredded carrots, and olives for this meatless sandwich can be made-ahead and spooned into pita rounds just before serving.

Ingredients

2 medium avocados, halved, seeded, peeled, and coarsely chopped
2 tablespoons chopped jalapeno pepper
1 tablespoon lemon juice
1/4 teaspoon garlic salt
1/4 cup finely shredded carrot
1/4 cup chopped pitted ripe olives
1/4 cup chopped red sweet pepper
4 pita rounds or bread slices
Lettuce leaves
Tomato slices

Directions

1. Stir together the avocados, jalapeno pepper, lemon juice, garlic salt, carrot, chives, and red sweet pepper in a large bowl. Cover with plastic wrap; chill for up to 2 hours.

2. Fill four pitas or top four slices of sandwich bread with lettuce and tomato and avocado mixture. Makes 4 servings.

3. Menu Suggestion: Make it a meal with assorted wedges and club soda.

Recipe source BHG.com 

Meatball Sandwiches

 

Minty meatballs with a stream of yogurt sauce and served in pita give a Middle Eastern spin to budget-friendly meatball sandwiches. No matter what kind of bread you use, these meatball sandwiches are sure to be a hit. From start to finish, this meal will be ready in 30 minutes.

Ingredients

1 beaten egg
1/4 cup skim milk
1/4 cup fine dry bread crumbs
1/4 cup snipped fresh parsley
3 tablespoons finely chopped onion
4 teaspoons sesame seeds, toasted
1 clove garlic, minced
1/4 teaspoon dried mint, crushed
1/4 teaspoon salt
3/4 pound lean ground beef or lamb
Nonstick spray coating
2 large pita bread rounds, halved
1/2 cup shredded lettuce
1 medium tomato, chopped
1 cup plain low-fat yogurt

Directions

1. In a medium mixing bowl combine egg, milk, bread crumbs, parsley, onion, 3 teaspoons of the sesame seeds, the garlic, mint, and salt. Add ground beef or lamb; mix well. Shape mixture into 24 meatballs.

2. Spray a large skillet with nonstick spray coating. Preheat over medium-high heat. Add meatballs and brown on all sides. Cover skillet and cook meatballs over low heat for 5 to 10 minutes or until done (160 degrees F).

3. With a slotted spoon remove meatballs from skillet and drain on paper towels.

4. To serve, place meatballs in pita bread halves. Add lettuce and tomato. Sprinkle with the remaining 1 teaspoon of sesame seeds. Serve with yogurt. If desired, serve sandwiches on additional shredded lettuce. Makes 4 servings.

5. Make Ahead Tip: Prepare and cook meatballs; drain on paper towels. Place meatballs on a clean tray; cover with waxed paper; freeze about 30 minutes or until firm. Transfer to airtight freezer container or plastic freezer bag; seal, label, and freeze up to 1 month. To use, thaw overnight. Place in shallow baking pan with 1/4 cup water; cover and heat in 350 degree F. oven for 15 minutes or until heated through. Drain. Serve as above.

Recipe source BHG.com 

Chicken Kofta Recipe

 

Ingredients (serves 6)

750g chicken mince
1 onion, coarsely grated
1 egg, lightly beaten
1 cup (70g) fresh white breadcrumbs
1 long green chilli, seeds removed, finely chopped
1 tsp garam masala
2 tbs chopped coriander leaves, plus extra to garnish
1 tbs freshly grated ginger
1 tbs olive oil
3 tbs korma curry paste
400g can chopped tomatoes
200ml canned coconut milk
200ml chicken stock
2 tsp brown sugar
1 tbs lemon juice
 Naan bread, to serve

Method

1. Preheat the oven to 200°C. Line a baking tray with baking paper.
2. Place the chicken mince, onion, egg, breadcrumbs, chilli, garam masala, chopped coriander and half the ginger in a bowl with 1 teaspoon salt. Mix with your hands until well combined. Using damp hands, roll mixture into 30 walnut-sized balls, then place on tray in a single layer. Bake for 15 minutes until light golden.
3. Meanwhile, heat oil in a deep frypan over medium heat. Add curry paste and remaining ginger, then stir for 1 minute until fragrant. Add tomatoes and cook for 2 minutes, then add coconut milk, stock and sugar. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. Add kofta and simmer for 20 minutes until kofta are cooked through and sauce has thickened. Stir in lemon juice to taste.
4. Serve kofta with pilau rice garnished with extra coriander and naan bread.

5. Bring on spring with gorgeous lamb recipes, salad recipes and strawberry & pineapple recipes.

Source
delicious. - October 2008, Page 75
Recipe by Valli Little

Middle Eastern Salad Plate

 

The flavors of sunny Greece make this a lovely salad to serve as a first course at summer dinner parties, or as a light lunch. A garden-fresh mix of ripe tomatoes and cucumbers is enlivened with parsley and a simple vinaigrette. Alongside is a creamy traditional hummus dip, made with chickpeas, tahini, garlic and lemon. Toasted pita bread finishes the dish. Spread the pita bread with some hummus, and pile on the salad, for a deliciously fresh sandwich, if you like.

Ingredients

2 medium cucumbers
2 medium tomatoes
1/4 cup snipped fresh parsley
2 tablespoons white wine vinegar
3 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon coarse black pepper
1 15- or 16-ounce can chickpeas (garbanzo beans)
1/2 cup tahini (see note below)
4 cloves garlic, minced
1 tablespoon lemon juice
1/4 teaspoon salt
8 large pita bread rounds
1/8 to 1/4 teaspoon ground red pepper

Directions

1. For salad, peel cucumbers, if desired. Chop cucumbers and tomatoes; toss together with parsley, vinegar, 1 tablespoon of the olive oil, 1/8 teaspoon salt, and black pepper. Cover and chill.

2. Wrap pita rounds in foil and heat in a 350 degree F oven for 30 minutes or until warm.

3. Meanwhile, to make hummus, drain chickpeas, reserving liquid. In food processor bowl combine chickpeas, tahini, and garlic. Add 1 tablespoon of remaining olive oil, lemon juice, and 1/4 teaspoon salt; cover and process until smooth, adding enough chickpea liquid until hummus is same consistency as thick oatmeal.

4. Cut warm pita rounds into wedges. Spoon hummus onto plates, drizzle with remaining olive oil, and sprinkle with red pepper. Serve with cucumber and tomato salad. Makes 6 side-dish servings.

5. Note: Tahini, a puree of sesame seeds, can be found in large supermarkets, Middle Eastern markets, or other specialty food stores.

Recipe source BHG.com  

Middle Eastern Lamb Stew

 

This brothy stew is boldly flavored with a blend of characteristic Middle Eastern spices and finished with fresh spinach and fiber-rich chickpeas. Economical lamb shoulder tenderizes beautifully when leisurely cooked in a slow cooker. If you can’t find boneless shoulder stew meat, do not substitute more-expensive lamb leg—it tends to dry out during slow cooking. Instead, purchase lamb shoulder chops and debone them. Serve over bulgur and accompany with a salad.

Ingredients

1 1/2 pounds boneless lamb stew meat (shoulder cut) or 2 1/2 pounds lamb shoulder chops, deboned, trimmed and cut into 1-inch chunks
1 tablespoon olive oil or canola oil
4 teaspoons ground cumin
1 tablespoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
Freshly ground pepper to taste
1 large or 2 medium onions, chopped
1 28-ounce can diced tomatoes
3/4 cup reduced-sodium chicken broth
4 cloves garlic, minced
1 15- or 19-ounce can chickpeas, rinsed
6 ounces baby spinach

Directions

1. Place lamb in a 4-quart or larger slow cooker. Mix oil, cumin, coriander, cayenne, salt and pepper in a small bowl. Coat the lamb with the spice paste and toss to coat well. Top
with onion.

2. Bring tomatoes, broth and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the lamb and onion. Cover and cook until the lamb is very tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low.

3. Skim or blot any visible fat from the surface of the stew. Mash 1/2 cup chickpeas with a fork in a small bowl. Stir the mashed and whole chickpeas into the stew, along with spinach. Cover and cook on high until the spinach is wilted, about 5 minutes.

Recipe Nutrition
Per serving: 321 calories; 15 g fat (5 g saturated fat, 6 g mono unsaturated fat); 91 mg cholesterol; 17 g carbohydrates; 30 g protein; 5 g fiber; 523 mg sodium; 257 mg potassium Nutrition Bonus: Vitamin C (30% daily value), Vitamin A (25% dv), Iron (20% dv).

Recipe source eatingwell  

Chickpea Burgers & Tahini Sauce

 

Rather than a heavy, fried falafel, here's an updated version of this pocket sandwich: a light chickpea patty served in a whole-wheat pita with a flavorful but light tahini sauce.
Recipe Nutrition
Per serving: 400 calories; 15 g fat (3 g saturated fat, 8 g mono unsaturated fat); 55 mg cholesterol; 55 g carbohydrates; 15 g protein; 9 g fiber; 743 mg sodium; 494 mg potassium Nutrition Bonus: Fiber (37% daily value), Folate (32% dv), Vitamin C (30% dv), Iron (20% dv).

Ingredients

1 19-ounce can chickpeas, rinsed
4 scallions, trimmed and sliced
1 egg
2 tablespoons all-purpose flour
1 tablespoon chopped fresh oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
2 6-1/2-inch whole-wheat pitas, halved and warmed, if desired
Tahini sauce
1/2 cup low-fat plain yogurt
2 tablespoons tahini (see Ingredient note)
1 tablespoon lemon juice
1/3 cup chopped flat-leaf parsley
1/4 teaspoon salt

Directions

1. To prepare burgers: Place chickpeas, scallions, egg, flour, oregano, cumin and 1/4 teaspoon salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be moist.) Form into 4 patties.

2. Heat oil in a large nonstick skillet over medium-high heat. Add patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.

3. To prepare sauce & serve: Meanwhile, combine yogurt, tahini, lemon juice, parsley and 1/4 teaspoon salt in a medium bowl. Divide the patties among the pitas and serve with the sauce.

4. Ingredient Note: Tahini is a smooth, thick paste made from ground sesame seeds and commonly used in Middle Eastern foods. Look for it in the Middle Eastern section or near other nut butters in large supermarkets.

Recipe source eatingwell  

Roasted Cauliflower in Lemon-Tahini Sauce Recipe

Delicious side dish that is deceptively simple—you will be wowed by its speed, ease and incredible flavor. The sauce uses tahini, a Mediterranean paste of ground sesame seeds that can be found in most supermarkets.

Ingredient (Serves 4)

1 large head cauliflower, cut into 1-inch florets (about 1 1/2 lb.)
4 tsp. olive oil, divided
2 cloves garlic, minced (about 2 tsp.)
2 Tbs. tahini
1 Tbs. lemon juice
1/4 tsp. salt
1 Tbs. chopped parsley
1 tsp. toasted sesame seeds

Directions

1. Place oven rack in top position. Preheat oven to 425F.

2. Toss cauliflower with 2 tsp. olive oil, and season with salt. Spread on large cookie sheet, and bake 12 to 15 minutes, or until cauliflower is fork-tender and slightly browned.

3. Meanwhile, heat remaining 2 tsp. olive oil in small saucepan over medium heat. Sauté garlic in oil 1 to 2 minutes, or until fragrant. Stir in tahini, lemon juice, 5 Tbs. water and salt. Simmer over low heat 1 to 2 minutes. Remove from heat.

4. Divide cauliflower among plates. Whisk sauce, then spoon over cauliflower. Sprinkle with parsley and sesame seeds, and serve.

Rice with Tomato Recipe

 

Preparation time :     15 minutes
Cooking time :     25 minutes

Ingredients (serves 6 persons)

2 tablespoons vegetable oil, or ghee
2 medium onions or 300 g, finely chopped
4 small tomatoes or 400 g, peeled and chopped
1 teaspoon ground turmeric
1 bay leaf
4 whole cardamom pods
1 teaspoon coriander seeds, dried
½ teaspoon ground black pepper
2 cloves garlic, peeled
4 cubes MAGGI® Chicken Bouillon
3 cups basmati rice or 600 g
5 cups water or 1250 ml

Preparation

Heat oil in a pot and sauté onions for 6 minutes.

Add tomatoes, turmeric powder, bay leave, cardamom pods, coriander seeds, black pepper, garlic gloves, MAGGI® Chicken Bouillon cubes, and Basmati rice. Mix well and cook for 3 minutes.

Pour water and cover the pot. Cook rice for 20 minutes or until it is well done.

Serving tips : Serve the rice with any grilled fish, chicken or meat dish.

Nutritional Information

Preparation time :     15 minutes
Cooking time :     25 minutes
Fats :     6.10 g
Protein :     9.30 g
Carbohydrate :     92.00 g
Energy :     457.00 Kcal

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Tips on Taking Proper Care for your Vegetables and Foods

 

Following are some interesting tips on keeping food items fresh with different applications. Dry storage, refrigeration, pickling, brine, and more.

• If you store half an apple in the container where you are storing a cake, the cake will retain it's freshness longer.
• Cottage cheese will remain fresher longer if you store it upside down in the refrigerator. This slows the effects of oxidation.
• To determine whether an egg is fresh, immerse it in a pan of cool, salted water, if it sinks then it is fresh, if it floats to the surface, throw it away.
• To keep potatoes from budding, place an apple in the bag with the potatoes.
• The best time to harvest fruits and vegetables for maximum flavor is in the morning.
• Wrap celery in aluminum foil when putting in the refrigerator and it will keep for weeks.
• Place a slice of apple in hardened brown sugar to soften it.
• What should you do with fruit with mold? Throw it away rather than simply cutting off the mold since mold on fruit goes much deeper than what appears on the fruit.
• Mushrooms should never be soaked in water because they absorb liquid and will become mushy.
• To keep mushrooms from discoloring, squeeze the juice of one quarter lemon onto a paper towel and wipe each cap with the dampened towel, this also helps clean the mushrooms.

Storing Potatoes

• Store potatoes, loosely packed, in a cool dark place. Do not store in the refrigerator.
• Avoid rinsing potatoes before storing.
• Store in a cool, dark, dry place. A root cellar, if you have one, is the best storage option.
• Make sure the temperature in the area is about 45 to 50 degrees F. Don't store potatoes in the refrigerator, or they will become too sweet.
• Avoid storing potatoes with onions because, when close together, they produce gases that spoil both.
• Store potatoes no longer than two months if mature. If they are new, store no longer than one week.
• Check on them occasionally and remove those that have become soft or shriveled, as well as those that have sprouted.

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Moroccan Hummus Dip Recipe

 

Ingredients (serves 8)

2 x 400g cans chickpeas, drained, rinsed
2 lemons, juiced
2 1/2 tablespoons extra-virgin olive oil
2 garlic cloves, crushed
1 1/2 teaspoons Moroccan seasoning mix (see note)
1 teaspoon cracked black pepper
1 tablespoon flat-leaf parsley leaves, roughly chopped

Method

1. Place chickpeas, 1/2 cup lemon juice, 2 tablespoons oil, garlic,Moroccan seasoning and pepper in a food processor. Process until smooth. Transfer to an airtight container. Cover and refrigerate until ready to serve.

2. Spoon dip into a serving bowl. Sprinkle with parsley and pepper. Drizzle with remaining oil. Serve. 

Notes
Moroccan seasoning mix is a mild blend of herbs and spices including garlic, rosemary and paprika. You can find it in the spice section of your supermarket.
 
Source
Super Food Ideas - December 2005, Page 84
Recipe by Claire Brookman

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Moroccan Beef Triangles Recipe

 

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

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Beef, Feta and Green Onion Rissoles Recipe

 

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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Chargrilled Chicken with Mint & Currant Couscous Recipe

 

Forgo the Friday-night takeaway in favour of this delicious dish. The combination of currants, coriander and mint give this couscous a Moroccan flavour.

Ingredients (serves 4)

4 (about 700g) single chicken breast fillets
1 tbs olive oil
1 tbs fresh lemon juice
190g (1 cup) couscous
45g (1/4 cup) currants
375ml (1 1/2 cups) boiling water
2 tsp extra virgin olive oil
1/3 cup chopped fresh coriander leaves
1/4 cup chopped fresh mint leaves

Raita
1 x 200g ctn natural yoghurt
1 Lebanese cucumber, halved, deseeded, finely chopped
1 tbs olive oil
1 tbs chopped fresh mint
1 tsp finely grated lime rind
1 tbs fresh lime juice

Method

1. Place the chicken in a large glass or ceramic bowl. Drizzle with the olive oil and lemon juice and turn to coat. Set aside for 5 minutes to marinate.

2. Meanwhile, place the couscous and currants in a heatproof bowl. Pour over the boiling water and extra virgin olive oil. Cover and set aside for 5 minutes or until liquid is absorbed. Use a fork to separate the grains. Stir in the coriander and mint.

3. Meanwhile, to make the raita, combine the yoghurt, cucumber, oil, mint, lime rind and juice in a medium bowl.

4. Preheat a chargrill on high. Cook the chicken for 5 minutes each side or until cooked through. Slice across the grain.

5. Divide the couscous among serving plates. Top with the chicken and serve with raita.

Notes
Chicken pita pockets with raita: Omit couscous, currants, water, extra virgin olive oil, coriander and mint. Divide the thinly sliced chicken and 2 egg tomatoes, sliced, among 4 pita pockets, halved. Top with raita to serve.

Spiced yoghurt chicken salad with mint & potatoes: Omit couscous, currants, boiling water and extra virgin olive oil. Place 500g coliban (washed) potatoes, chopped, in a steamer basket over a saucepan of simmering water. Cook, covered, for 10-15 minutes or until tender. Combine chicken, potato, coriander, mint and half the raita in a bowl. Sprinkle with 2 tbs toasted pine nuts. Serve with remaining raita.

Chicken & yoghurt curry with herb couscous: Omit lemon juice and raita ingredients. Thinly slice chicken. Omit step 1. Heat olive oil in a non-stick frying pan over medium-high heat. Add chicken and 4 tbs korma curry paste and cook, stirring, for 2 minutes or until aromatic. Add 150g natural yoghurt and 100ml water. Simmer for 5-8 minutes or until chicken is cooked. Serve with couscous.

Source
Good Taste - March 2007, Page 49
Recipe by Heidi Flett

Moroccan Beef Skewers with Lemon Couscous

 

Makes 12 skewers

Ingredients (serves 4)

1 medium brown onion, cut into wedges
600g beef rump steak, trimmed, cut into 4cm cubes
2 medium zucchini, sliced into 3cm rounds
1 tablespoon Moroccan seasoning
2 tablespoons olive oil
olive oil cooking spray
1 cup couscous
1 cup boiling water
2 teaspoons finely grated lemon rind
2 tablespoons chopped fresh flat-leaf parsley leaves
Salad leaves, to serve

Method

1. Thread onion, steak and zucchini alternately onto skewers. Combine spice mix and oil in a bowl. Place skewers on a plate. Brush with spice mixture. Cover and refrigerate for 30 minutes, if time permits.
2. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook skewers for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil to keep warm.
3. Place couscous in a heatproof bowl. Add boiling water. Cover. Stand for 5 minutes. Add lemon rind and parsley. Cover. Stand for 1 minute. Stir with a fork to separate grains. Serve skewers with couscous and salad leaves.

Notes
You'll need 12 pre-soaked bamboo skewers

Source
Super Food Ideas - February 2009, Page 46
Recipe by Donna Boyle

Moroccan Chicken Recipe

 

Preparation Time 20 minutes
Cooking Time 40 minutes

Ingredients (serves 8)

1 brown onion, halved, finely chopped
1/4 cup loosely packed coarsely chopped fresh continental parsley
1/4 cup loosely packed coarsely chopped fresh coriander
2 tbs fresh lemon juice
2 garlic cloves, crushed
2 tsp ground cumin
1 tsp ground turmeric
1/2 tsp freshly ground black pepper
8 (about 1kg) chicken thigh fillets, skin removed, excess fat trimmed
500ml (2 cups) chicken stock
Couscous salad (recipe follows), to serve
50g kalamata olives, chopped
Fresh continental parsley leaves, extra, to garnish

Method

1. Place the onion, parsley, coriander, lemon juice, garlic, cumin, turmeric and pepper in the bowl of a food processor, and process until finely chopped. Place the chicken in a large glass or ceramic bowl. Add the spice paste and rub over the chicken to evenly coat. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.

2. Place the chicken and spice paste in a flameproof casserole dish. Add the stock. Cover and bring to a simmer over medium-high heat. Reduce heat to low and simmer, covered, for 25 minutes or until chicken is cooked through. Transfer chicken to a heatproof bowl and cover with foil to keep warm. Increase heat to medium-high and bring to the boil. Cook, stirring occasionally, for 10-12 minutes or until sauce thickens. Remove from heat.

3. Divide couscous salad among serving plates. Top with chicken and spoon over the sauce. Sprinkle with olives and extra parsley, and serve immediately.

Source
Good Taste - April 2005, Page 120
Recipe by Kerrie Sun

Frozen Mango and Lime Cheesecake

 

Ingredients (serves 8)

250g packet plain sweet biscuits (see note)
60g unsalted butter, melted
2 x 250g packets cream cheese, softened
3/4 cup caster sugar
1 teaspoon finely-grated lime rind
300ml thickened cream
425g can sliced mangoes, drained
3 passionfruit, halved

Method

1. Grease a 6cm-deep, 20cm round springform pan. Line base and side with baking paper. Place biscuits in food processor. Process until finely chopped. Add butter. Process until combined. Press biscuit mixture evenly over base of prepared pan. Place pan in fridge.

2. Using an electric mixer, beat cream cheese until smooth. Add sugar and lime rind. Beat for 2 minutes. Add cream. Beat for 5 minutes or until mixture is thick. Spoon into prepared pan.

3. Place mango in a food processor. Process until smooth. Fold mango through cream cheese mixture to create a marbled effect. Cover with plastic wrap. Place in the freezer overnight or until firm.

4. Remove cheesecake to a plate. Stand at room temperature for 15 minutes. Top with passionfruit pulp. Serve.

Notes
You will need half the packet of biscuits for this recipe.

Source
Super Food Ideas - December 2007, Page 90
Recipe by Kim Coverdale

Summer Berry Trifile Recipe

 

Ingredients (serves 10)

1 x 85g pkt Aeroplane quick-set strawberry & raspberry jelly crystals
14 bought jam rollettes, cut into 1cm-thick slices
80ml (1/3 cup) apple juice or sweet sherry
2 x 250g punnets strawberries, washed, hulled, halved
2 x 150g punnets blueberries
500ml (2 cups) Pauls premium vanilla custard
250ml (1 cup) thickened cream, whipped

Method

1. Prepare the jelly following packet directions. Pour into a large container and place in the fridge for 1 hour or until set. Coarsely chop.

2. Place half the rollettes in the base of a 3L (12-cup) capacity serving bowl. Drizzle half the apple juice or sherry over the rollettes. Top with half the jelly and one-third of the combined strawberries and blueberries. Spoon over half the custard. Repeat with the remaining rollettes, apple juice or sherry, jelly and half the remaining strawberries and blueberries. Top with the remaining custard.

3. Spoon the cream over the trifle and top with the remaining strawberries and blueberries. Place in the fridge until required.

Source
Good Taste - December 2006, Page 56
Recipe by Michelle Southan 

Black Forest Trifle Recipe

Preparation Time 15 minutes

 

Ingredients (serves 10)

2 x 600ml ctns thickened cream
2 x 300g pkts Home Brand Chocolate Sponge Roll, cut into 3cm pieces
60ml (1/4 cup) cherry brandy or kirsch
600g bought chocolate custard
1kg cherries, stems removed, pitted
45g (1/4 cup) dry-roasted hazelnuts, coarsely chopped

Method

1. Use an electric beater to beat the cream in a bowl until soft peaks form.

2. Arrange one-third of the sponge over the base of a 3L (12-cup) capacity serving dish. Drizzle over 1 tablespoon of cherry brandy or kirsch. Pour over one-third of the custard. Top with one-quarter of the cherries and one-third of the cream. Repeat to make 2 more layers. Cover and place in the fridge for 6 hours or overnight to chill.

3. Top with remaining cherries and sprinkle over the hazelnuts.

Source
Good Taste - December 2009, Page 34
Recipe by Gemma Luongo

Decadent Christmas Pudding Recipe

 

Easy
Makes 1 x 2L/3.5 pint and 1 x 1L/1.75 pint pudding

Prep time 10 mins
Cook 3 hrs 30 mins

Ingredients

450g white breadcrumbs
350g golden caster sugar
225g vegetarian suet
100g self-raising flour
50g almonds , roughly chopped
225g currants
225g sultanas
225g raisins
175g mixed peel
1 tsp each mixed spice , ground ginger and grated nutmeg
2 tsp bicarbonate of soda
2 eggs
2 tbsp treacle
zest and juice 1 lemon
zest and juice 1 orange

Method

1. Place all the ingredients, except the eggs, treacle and lemon and orange juice, into your largest bowl with 1 tsp salt, then mix. Add the remaining ingredients along with 700ml water, then mix to a consistency that drops off your spoon. Cover and leave in a cool place overnight. The mixture will become firm.

2. The next day, add enough water to bring the mix back to a dropping consistency, then spoon into greased pudding basins - we used a 2 litre and a 1 litre. Cover with pleated greaseproof paper and foil, and secure with string.

3. Lower the puddings into a saucepan with upturned saucers or scrunched-up bits of foil in the bottom (so the puds don't touch the bottom), then fill with boiling water from the kettle until it comes halfway up the sides of the bowl. Simmer the smaller pudding for 2-2½ hrs and the larger one for 3-3½ hrs. Cool, wrap well in foil and chill for up to 3 days.

Nutrition Per Serving
429 kcalories, protein 6g, carbohydrate 81g, fat 11 g, saturated fat 4g, fibre 2g, sugar 54g, salt 1.26 g

Recipe from Good Food magazine, January 2011. 

Middle Eastern Roast Turkey Recipe

 

Spice up the festive table with this smart alternative to traditional roast turkey

Easy
Serves 8-10
Prep 30 mins
Cook 4 hrs 30 mins

Ingredients

1 oven-ready turkey , about 6kg
125g butter
1 lemon , zested and halved
2 large onions , peeled, 1 halved and 1 thickly sliced
2 bay leaves
2 tsp of a mix of ground cinnamon , ground cumin and sweet paprika
1 sprig thyme , leaves pulled off and finely chopped
½ tbsp pomegranate molasses (optional)
1 orange , zested and halved
olive oil
2 cinnamon sticks
2 glasses white wine

For the Gravy
1 tbsp flour
200ml white wine or red wine
600ml chicken stock
pinch each of ground cinnamon , ground cumin and sweet paprika
squeeze of orange juice

Method

1. Heat the oven to 180C/fan 160C/gas 4.Mix the butter with the lemon and season well. Gently push your fingers under the turkey's skin, starting from the neck end of the bird, easing the skin away from the flesh over both the breast and tops of the drumsticks - you'll have to slide your whole hand in to reach this far. Spread the lemon butter under the skin, pushing it as far in as you can, then smooth the skin back into place. Put the onion halves and bay leaves in the turkey cavity.

2. Mix the spices and thyme with the pomegranate molasses, if using, orange zest and enough oil to make a brushable paste. Brush all over the turkey breast. Push the halved orange and cinnamon sticks into the turkey.

3. Arrange the sliced onion in the bottom of a large roasting tin to act as a trivet for the bird and pour in the wine. Sit the turkey on top and cover both the bird and tin completely with foil to make a tent. Cook the turkey for 40 minutes per kilo, basting once or twice.

4. Take out the turkey and turn up the oven to 220C/fan 200C/gas 7. Remove the foil and return to the oven for a further 30 minutes or until the skin is golden. To test if it is cooked, pierce the fattest part of the thigh with a skewer - the juices that run out should be clear and not pink; keep cooking if the juices are pink and check again after each 10 minutes. If you like your turkey meat almost falling off the bones, test by wiggling the leg - it should give slightly if the meat is ready to come away from the bones.

5. Rest the turkey, covered loosely with foil, for at least 30 minutes and up to an hour before serving.

6. To make the gravy, pour away any excess fat from the roasting tin but keep the onion slices - a fat separator will help with this. Set the tin over a medium heat, then sprinkle over the flour. Stir through and cook for 2 minutes, turning the onion over in the mixture to extract the flavour. Slowly stir in the wine, stock and juices and add a pinch of each spice and a squeeze of orange juice. Bring to a boil, scraping bits from the bottom, then simmer over a low heat for 15 minutes. Season and sieve into a jug. Serve with the turkey.

Nutrition Per Serving
851 kcalories, protein 105.1g, carbohydrate 14.7g, fat 41.7 g, saturated fat 15.7g, fibre 1.9g, salt 0.94 g

Recipe from olive magazine, December 2010. 

Spinach, Walnut & Feta Parcels Recipe

 

A Middle Eastern-inspired filo parcel that makes a great alternative to the traditional festive starter.

Easy
Serves 6
Prep 25 mins
Cook 25 mins
Vegetarian

Ingredients

400g spinach , washed
butter
½ tsp cinnamon
1 ½ tsp cumin seeds , toasted
200g feta cheese , crumbled
50g walnuts , chopped
1 egg , beaten
9 sheets filo pastry
200ml Greek yogurt
½ garlic clove , crushed
baby salad leaves , to serve
pomegranate molasses , to serve (optional)

Method

1. Heat the oven to 190C/fan 170C/gas 5. Wilt the spinach in a little butter, then cool, squeeze out any water and chop. Put in a bowl with the cinnamon, 1 tsp of the cumin, feta and walnuts and season really well.

2. Melt 50g butter in a small pan. Cut the filo sheets in half so you have 18 squareish pieces. Butter 3 sheets on both sides, then lay on top of each other with each one at an angle to make a rough star shape. Put 1⁄6 of the filling in the middle. Bring up the sides and gather together at the top, squeeze or twist to seal firmly. Repeat with the other 5.

3. Bake for 20-25 minutes until golden and crisp. Mix the yogurt and garlic with the other ½ tsp cumin seeds. Serve with a dollop of yogurt and a few salad leaves. Drizzle over a little pomegranate molasses to finish, if you like.

Nutrition per serving
364 kcalories, protein 14.5g, carbohydrate 20.1g, fat 25.6 g, saturated fat 11.9g, fibre 2.4g, salt 1.61 g

Recipe from olive magazine, December 2010. 

Shish Barak with Yoghurt - How to Make Shish Barak with Yoghurt

 

Preparation time :     10 minutes
Cooking time :     15 minutes

Ingredients (Serves 5 persons)

6 cups yoghurt or 1½ kg
1 egg yolk, beaten
2 tablespoons corn flour, dissolved in the egg yolk and ½ cup or 125ml of water
2 cloves garlic, crushed
½ cup coriander leaves, finely chopped
2 cubes MAGGI® Chicken Bouillon
½ teaspoon white ground pepper
500 g ready-made shish barak
 
Preparation

Place the yoghurt in a large saucepan and add the MAGGI® Chicken Bouillon cubes with the corn flour. Stir the ingredients well until thoroughly mixed.

Place the pot on low heat until the yoghurt begins to boil. Keep on stirring continuously in the same direction.

Add the crushed garlic and coriander, leave the sauce to simmer while the saucepan is uncovered for 10 minutes.

Meanwhile, bake the shish barak in hot oven until they have a golden color.

Gently add the shish barak to the yoghurt sauce and serve.

Nutritional Information

Preparation time : 10 minutes
Cooking time : 15 minutes
Fats : 19.00 g
Protein : 21.00 g
Carbohydrate : 58.00 g
Energy : 481.00 Kcal

Moroccan Lamb Steaks

 

Cooking Time 15 minutes

Ingredients (serves 4)

1 1/2 tsp ground cumin
1 tsp ground sweet paprika
1/4 tsp cayenne pepper
1/4 tsp salt
4 (about 400g) lamb leg steaks
1 tbs olive oil
Roast vegetable couscous, to serve

Method

1. Combine the cumin, paprika, cayenne pepper and salt on a plate. Dip the lamb in the cumin mixture to evenly coat.
2. Heat the oil in a large non-stick frying pan over medium-high heat. Add the lamb and cook for 3 minutes each side for medium or until cooked to your liking. Remove from heat. Slice the lamb into 2cm-thick strips.
3. Divide the roast vegetable couscous among serving plates. Top with lamb and serve immediately.

Notes
Leftovers: Use the cumin, paprika and cayenne pepper mixed with reduced-fat dairy spread to flavour grilled meats and poultry.

Source
Good Taste - April 2005, Page 56
Recipe by Jane Charlton

Baklava with Honey Syrup Recipe

 

Ingredients (serves 8)

3/4 cup sesame seeds
4 cups (400g) walnuts, finely chopped
1/4 cup ground cinnamon
8 sheets filo pastry
100g butter, melted

Honey syrup
1 small lemon
2 cups white sugar
1/2 cup honey
1 cinnamon stick
6 whole cloves

Method

1. Preheat oven to 200°C. Lightly grease a shallow baking tray.

2. Place sesame seeds in a small, non-stick frying pan over medium heat. Cook, shaking pan gently, for 3 to 5 minutes or until golden and toasted. Transfer to a bowl. Add walnuts and cinnamon. Mix well.

3. Brush 1 pastry sheet with butter. Fold in half crossways to form a rectangle.

4. Sprinkle 1/4 cup walnut mixture evenly over pastry. Starting from one long end, roll up into a log. Brush with butter. Place on baking tray. Repeat with remaining pastry, butter and walnut mixture. Bake baklava for 10 to 12 minutes or until golden. Allow to cool on baking tray.

5. Make honey syrup: Peel 1 large strip rind from lemon. Remove the pith. Juice half the lemon. Place lemon rind, lemon juice, sugar, honey, cinnamon stick, cloves and 2 cups water in a small saucepan over medium heat. Cook, stirring often, for 5 minutes or until sugar has dissolved. Increase heat to high and bring to the boil. Reduce heat to medium-low and simmer gently for 10 minutes or until honey syrup thickens slightly.
6. Pour hot honey syrup over cold baklava. Stand for 30 minutes or until baklava has absorbed syrup. Cut each baklava diagonally into 3 pieces. Serve.

Source
Super Food Ideas - November 2005, Page 46
Recipe by Yianni Sourris

Almond Sesame Balls

 

Preparation time :     20 minutes
Cooking time :     8 minutes

Ingredients

2½ cups ground almonds or 650 g
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
¼ cup rose water
1 cup icing sugar or 125 g
3½ tablespoons butter or 50 g
1 egg white
1½ cups toasted sesame seeds or 250 g

Preparation

Combine the almond powder, NESTLÉ® Sweetened Condensed Milk , rose water, icing sugar and butter to form dough. Avoid over-mixing the ingredients, or else the dough will become oily.

Form balls with the dough. Dip each ball in the egg white and then roll it over the sesame.

Put the balls in a non-stick tray and bake in a 200 °C preheated oven for 7-10 minutes or until golden in color. Serve cold.