Lebanese Lamb Kabobs

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lebanese Lamb Kabobs Recipe. Enjoy the Lebanese Cuisine and learn how to make Lebanese Lamb Kabobs. 



To give dinner kabobs a touch of Lebanese influence, combine ground lamb with fresh herbs, onion, and bread crumbs, and then shape the mixture into logs before you skewer and grill. Cucumber and yogurt team up as a garden-fresh sauce to be served with the kabobs. Lamb is a great source of protein and essential vitamins and minerals.



Ingredients



1 small onion, finely chopped

1/2 cup soft bread crumbs

4 cloves garlic, minced

2 tablespoons snipped fresh parsley

1 tablespoons snipped fresh cilantro

2 teaspoons snipped fresh oregano

2 teaspoons snipped fresh mint

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/4 teaspoon crushed red pepper (optional)

2 eggs, beaten

1-1/2 pound ground lamb

1/2 of a small peeled and seeded cucumber (optional)

3/4 cup plain yogurt (optional)

Thinly sliced cucumber (optional)

Salt and pepper (optional)



Directions



1. Combine onion; bread crumbs; garlic; parsley; cilantro; oregano; mint; 1/2 teaspoon cumin; cinnamon; crushed red pepper, if desired; and eggs in a large mixing bowl. Add lamb; mix well. Divide mixture into 8 portions. Shape each portion around a metal skewer, forming a log that is 6 inches long and about 1 inch wide.



2. Place skewers on the rack of the grill directly over medium heat. Grill lamb skewers for 10 to 12 minutes or until an instant-read thermometer inserted into the meat registers 160 degree F, turning once.



3. In a small bowl, stir together cucumber and yogurt, if desired. Season to taste with salt and pepper, if desired. Serve with Cucumber Yogurt Sauce, sliced cucumber, and grilled lemon wedges, if desired. Makes 4 servings.



4. Tip: For grilled lemon wedges,cut a lemon into 8 wedges. Place on the grill rack next to the skewers that last 2 to 3 minutes of grilling, turning to brown evenly.



Recipe source BHG.com



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Moroccan Lamb and Fruit Stew

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan Lamb and Fruit Stew Recipe. Enjoy tasty Moroccan cooking and learn how to make Moroccan Lamb and Fruit Stew.



Spices, dried apricots, and dates meld perfectly in this exotic spicy-sweet stew. A boneless leg of lamb or beef bottom round roast is coated in spices and browned before being transferred to a slow cooker. This stew simmers on low heat for 7 to 9 hours, making it the perfect dish for a busy weeknight or any-night meal. Serve this delicious stew over cooked couscous or rice.



Ingredients



2 pounds boneless leg of lamb or beef bottom round roast

1 to 2 teaspoons crushed dried red pepper

3/4 teaspoon ground turmeric

3/4 teaspoon ground ginger

3/4 teaspoon ground cinnamon

1/2 teaspoon salt

2 tablespoons olive oil or cooking oil

2 large onions, chopped

3 cloves garlic, minced

1 14-ounce can beef broth

1 tablespoon cornstarch

2 tablespoons cold water

1 cup pitted dates

1 cup dried apricots

Hot cooked couscous or rice

1/4 cup toasted slivered almonds

Orange peel curls (optional)



Directions



1. Trim fat from meat. Cut meat into 1- to 11/2-inch pieces. In a shallow bowl combine crushed red pepper, turmeric, ginger, cinnamon, and salt. Coat meat with seasoning mixture. In a large skillet heat oil over medium-high heat. Brown meat, one-third at a time, in the hot oil. Transfer meat to a 31/2- or 4-quart crockery cooker. Add onions and garlic; stir to combine. Pour beef broth over all.



2. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 31/2 to 41/2 hours or until meat is tender.



3. Skim off fat from cooking juices. Combine cornstarch and cold water; stir into cooker. Add dates and apricots; stir to combine. If using low-heat setting, turn to high-heat setting. Cover and cook for 30 minutes more on high-heat setting or until mixture is slightly thickened and bubbly. To serve, spoon stew over hot couscous or rice. Top with almonds. Garnish with orange peel curls, if desired.



Recipe source BHG.com



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Moroccan-Style Short Ribs

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan-Style Short Ribs Recipe. Enjoy tasty Moroccan cooking and learn how to make Moroccan-Style Short Ribs.



Beef short ribs are covered in a dry rub of thyme, salt, ginger, pepper, and cinnamon, and are quickly browned on the stove top to secure the natural juices. A Dutch oven is used through the whole cooking process to slowly bake the generous portion of tender ribs as well as an assortment of vegetables. A Dutch oven is a large, heavy, metal pot with a lid, which may be made from cast iron or other types of metals, and is used to cook both in the oven and on a stove top.



Ingredients



1 tabespoon dried thyme, crushed

1 teaspoon salt

1 teaspoon ground ginger

1 teaspoon black pepper

1/2 teaspoon ground cinnamon

5 pounds beef short ribs

2 tablespoons olive oil

3 cups beef broth

1 14-1/2-ounce can diced tomatoes

4 cloves garlic, minced

1 16-ounce can garbanzo beans, rinsed and drained

1 large onion, cut into wedges

1 medium fennel bulb, trimmed and cut into wedges

1 cup chopped carrot

1 10-ounce package quick-cooking couscous

1/2 cup sliced almonds, toasted

1/2 cup pitted kalamata olives, halved



Directions



1. Preheat oven to 350 degree F. In a small bowl combine thyme, salt, ginger, pepper, and cinnamon. Sprinkle evenly over the ribs and rub into meat. In a 4-quart Dutch oven brown the ribs, half at a time, in hot oil over medium-high heat. Drain off fat. Add broth, tomatoes, and garlic. Bring to boiling. Cover and bake for 1 hour. Add beans, onion, fennel, and carrot to the Dutch oven; stir to combine. Cover and bake for 45 to 60 minutes more or until meat and vegetables are tender. With a slotted spoon, remove ribs to a serving dish. Pour remaining mixture into a colander, reserving liquid. Top ribs with drained vegetables. Spoon some of the drained cooking liquid over the ribs and vegetables, if desired.



2. Meanwhile, prepare couscous according to package directions. Stir in almonds and olives. Serve couscous with ribs and vegetables. Makes 8 servings.



Recipe source BHG.com



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Herbed couscous recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Herbed couscous recipe. Enjoy tasty Middle Eastern food and learn how to make Herbed couscous.   



Ingredients (serves 6)



500g couscous

1/2 cup chopped herbs (mint, parsley)

1 tsp sumac*

1 tbs olive oil



Method



1. Place the couscous in a bowl and cover with boiling water. Cover with a tea towel and stand for 5 minutes, then fluff with a fork, stir in herbs, sumac and oil, and season to taste with salt and pepper.



Notes



* A lemony spice from Middle Eastern food shops and supermarkets.

 

Source

delicious. - November 2005, Page 96

Recipe by Valli Little



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Lamb kofta with mint and garlic yoghurt recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb kofta with mint and garlic yoghurt recipe. Enjoy tasty Middle Eastern food and learn how to make Lamb kofta with mint and garlic yoghurt.  



Ingredients (serves 8)



1/4 cup burghul (cracked wheat)

1/2 cup boiling water

600g lamb mince

1 egg, lightly beaten

1 small brown onion, finely chopped

2 tablespoons finely chopped fresh flat-leaf parsley leaves

1/4 cup finely chopped fresh mint leaves

1 tablespoon MasterFoods Moroccan seasoning

1 tablespoon olive oil



Mint and garlic yoghurt

2 small red chillies, deseeded, finely chopped

2 garlic cloves, crushed

1/3 cup finely chopped fresh mint leaves

375g plain Greek-style yoghurt



Method



1. Place burghul in a heatproof bowl. Add boiling water. Stand for 15 minutes. Drain. Return burghul to bowl. Add mince, egg, onion, parsley, mint, seasoning and salt and pepper. Using hands, mix to combine. Using 1 tablespoon mixture at a time, roll mixture into 32 balls.



2. Heat oil in a large frying pan over medium-high heat. Cook meatballs, turning, for 7 to 10 minutes or until browned and cooked through.



3.  Meanwhile, make mint and garlic yoghurt Place chilli, garlic, mint and yoghurt in a bowl. Stir to combine. Serve meatballs with yoghurt mixture.



Source

Super Food Ideas - December 2008, Page 86

Recipe by Liz Macri



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Moroccan honey chicken with couscous recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan honey chicken with couscous recipe. Enjoy tasty Moroccan food and learn how to make Moroccan honey chicken with couscous.



Honey, apricots, couscous and sprinkles of spices make this meal magic in minutes.



Cooking Time 15 minutes



Ingredients (serves 4)



1 tbs honey

1 tbs warm water

1 tbs Moroccan spice mix

600g single chicken breast fillets, halved horizontally

Olive oil spray

190g (1 cup) couscous

250ml (1 cup) boiling water

40g (1/4 cup) slivered almonds

2 tbs toasted pine nuts

85g (1/2 cup) dried apricots, finely chopped

Coriander leaves, to serve



Method



1. Combine honey, water and spice mix in a bowl. Add chicken and toss to combine.



2. Preheat a chargrill on high. Spray lightly with olive oil spray. Add the chicken and cook for 3 minutes each side or until cooked through.



3. Meanwhile, place the couscous in a large heatproof bowl. Add the boiling water. Cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains. Stir in the slivered almonds, pine nuts and apricot.



4. Divide the couscous among serving dishes. Top with the chicken and coriander. Serve immediately.



Source

Good Taste - March 2008, Page 33

Recipe by Alison Adams



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