Mloukhiye Recipe

I believe there are many ways to cook Mouloukiye in lebanon, and also in other Arab Countries, but my recipe is the traditional family one.


Ingredients:

1 kilo of fresh Mloukhiye (or the frozen one if you don’t find the fresh)finely chopped
250 grams of cube meat
1 bunch of fresh coriander
7 clove of garlic
1 small onion finely chopped
salt, seven spices
1 teaspoon dried coriander
vegetable oil

Preparation:

Fry the meat  in  oil in the pressure cooker until it turns dark brown from all sides

Add a teaspoon of salt and another teaspoon of seven spices, cover with water and cook until it is tender, it will take about 15 minutes in the pressure cooker

In a pot heat some oil and fry the onion until golden

Add the Mloukhiye to the onion and mix for about two minutes

Put the cooked meat over the onion and Mloukhyie and put water just to cover, reduce the fire,cover the pot and let it simmer

In the meantime wash the fresh coriander and chop into very small pieces, mix it with the crushed garlic and a teaspoon of salt and the dried coriander

Heat 1 tablespoon of vegetable oil in a small saucepan and fry the mixture of garlic and coriander until golden brown

Add the coriander to the Moloukhiye pot and cook for more 5 minutes

Add the lemon juice and put the fire off

Now that the Mloukhyie is ready we need to serve it.

For serving we need:

Toasted pita bread
2 small onion finely chopped
Lemon juice or red vinegar (as you desire)
Boiled chicken
Cooked rice

Serving method:

- In a plate place the toasted pita bread and break into small pieces
- Over the bread put the rice, then the Mloukhiye
- On the top place some pieces of boiled chicken
- At the end put on tablespoon of the chopped onion with lemon juice or vinegar

Lebanese chicken with radish salad recipe

Ingredients

Marinade
1 tbspground cinnamon
2 tbspground cumin
10 cardamom pods
4 allspice berries
1 tbspground turmeric
1 1/2 tsppaprika
4 clovesgarlic, chopped
4 cmpiece ginger, peeled, coarsely chopped
2 tbsphoney
3/4 cup(180ml) olive oil
Lebanese chicken with radish salad
1 kgbutterflied chicken pieces
sea salt and freshly ground black pepper

Radish salad
1 long red chilli, seeded, finely sliced
1 spring onion, finely sliced
3 radishes, finely sliced
1 lebanese cucumber, diced
5 okra, sliced
1 lemon, segmented
2 tbspextra-virgin olive oil
1 tbspapple cider vinegar
3 tbspchopped flat-lead parsley leaves
3 tbspchopped coriander leaves
3 tbspchopped mint leaves

Steps

1. To make the marinade; put all the spices in a food processor or spice grinder and process until you have a fine powder. Add the garlic and ginger, and process to a paste. Transfer to a bowl and whisk in the honey and oil.

2. Rub the marinade into the skin and flesh of the chicken. Cover and chill for at least 4 hours, preferably overnight.

3. Remove the chicken from the fridge and season with a little salt and pepper. Heat a barbecue to high or preheat the oven to 180°C. If you are using a barbecue, cook the chicken for 10-14 minutes, or until cooked through, turning over after 5-7 minutes. Alternatively, place the chicken on a baking tray, spaced well apart, and roast in the oven for about 20 minutes, or until cooked through.

4. To make the radish salad; combine the chilli, spring onion, radish, cucumber, okra and lemon in a bowl. Add the oil, vinegar and herbs, season to taste and gently toss.

5. Serve the chicken with the radish salad.

Bukhari Rice with Chicken Recipe

Bukhari Rice is a very simple but delicious rice which is popular in the Middle East. Especially the Gulf Countries. A deliciously scented Rice with chicken.

Ingredients:

For the rice:
700 g chicken (skin and fat removed), cut into pieces
1 onion, chopped
3 pieces
1 teaspoon of each (salt, black pepper)
2 tablespoons corn oil
2 cups tomatoes, blended
1 tablespoon tomato paste
2 carrots, cut into thin strips
2 cups
1 Liter boiling water
¼ cup
¼ cup

For the spicy tomato Salad:
¾ cup green coriander, chopped
1 tomato
1 clove of garlic
2 tablespoons lemon juice
1 green chili (optional)
Pinch of salt
1 teaspoon dry coriander, ground

Steps:

1) In a cooking pot over medium heat, place the chicken, onion, whole spices, salt, black pepper, and oil

2) Add the tomato juice and tomato paste

3) Meanwhile wash the rice then cook it in the boiling water and strain it once it is half way cooked.

4) Add the carrot to the chicken and tomato mix; bring it to a boil

5) Add the rice and bring to a boil then lower the heat and put a metal ring under the pot and cover for 20 minutes.

6) When the rice is cooked (if it is not cooked leave on the heat for more time and add a little boiled water), transfer into a plate and garnish with almonds and raisins.

7) For the spicy tomato salad: add all the ingredients to a food processor and blend well; serve alongside the rice.

Lebanese roast chicken stuffed with rice, lamb and cinnamon recipe

Serves 4-6
Hands-on time 1 hour, oven time 1 hour 50 min
Easy

Debbie Major serves her Lebanese roast chicken with steamed spinach, a buttery rice pilaf and cacik – the Turkish equivalent of tzatziki.

Nutritional info per serving
For 6 servings

Calories 651kcals
Fat 29.5g (9.5g saturated)
Protein 66.8g
Carbohydrates 30g (15.9g sugars)
Fibre 3g
Salt 1.8g

INGREDIENTS

1 tsp salt
½ tsp cumin seeds
4 green cardamom pods, cracked
4 cloves
100g basmati rice
1 tbsp sunflower oil, plus extra for shallow frying
1 medium onion, finely chopped
1 fat garlic clove, crushed
½ tsp each ground cinnamon, ground cumin and ground cloves
Pinch ground cardamom
350g British lamb mince
150ml fresh lamb or chicken stock
50g toasted pine nuts, plus extra
2kg free-range chicken
Olive oil for rubbing
50g raisins
150g shallots, thinly sliced and layers separated
25g butter
250g carrots, cut into thin batons
1 tsp caster sugar
1 tsp pomegranate molasses (from the world food aisle of supermarkets, Middle Eastern shops or online)

For the cacik

200g cucumber
250g whole natural yogurt (we like Yeo Valley)
1 garlic clove, crushed
1 tbsp chopped fresh dill or mint, plus extra to garnish

METHOD

01. Put the salt, cumin, cardamom and cloves in a large pan with about  1 litre water and bring to the boil. Add the rice, bring back to a vigorous boil and cook for 5 minutes. Drain.

02. Heat 1 tbsp of the oil in a frying pan, add the onion and garlic, cover and cook gently for 10 minutes or until soft and lightly browned. Add the ground spices and fry for 1 minute. Add the lamb mince and fry, breaking it up with a wooden spoon, until it’s all changed colour. Add the stock and simmer for 15 minutes or until it has all evaporated. Stir in the rice, the 50g toasted pine nuts and some seasoning to taste.

03. Heat the oven to 200°C/180°C fan/ gas 6. Season the bird’s cavity, then spoon in as much of the lamb and rice stuffing as you can. Tie the legs together with string to help stop the stuffing escaping. Put the rest of

04. The stuffing in a small ovenproof dish, cover with oiled foil and set aside.

05. Rub the chicken with olive oil and season with salt and pepper. Put in a lightly oiled roasting tin, cover with foil and roast for 1 hour 20 minutes. Uncover and roast the chicken for a further 30 minutes and put the stuffing dish alongside the chicken.

06. While the chicken is in the oven, cover the raisins with boiling water and leave to soak for 20 minutes, then drain and dry well on kitchen paper. Heat 1cm sunflower oil in a frying pan, add the sliced shallots and fry over a high heat until golden. Scoop out with a slotted spoon onto kitchen paper, sprinkle with salt and leave to cool.

07. To make the cacik, peel the cucumber, cut it in half lengthways and scoop out the seeds with a teaspoon. Cut the flesh into small chunks and stir into the yogurt with the garlic, chopped herbs and some salt to taste. Chill until needed.

08. When the chicken is cooked, lift it onto a carving board, wrap in foil and rest for 10 minutes. Meanwhile, heat the butter in a frying pan, add the carrots, sugar, 1 tbsp water and some salt and pepper, then stir-fry for 5 minutes or until just tender. Add the raisins and heat through.

09. Spoon the dish of stuffing into a warmed shallow serving dish and combine with the stuffing from the cavity of the chicken. Add half the carrots and shallots and fork them through, then top with the rest. Drizzle with the pomegranate molasses and sprinkle with extra pine nuts. Carve the chicken and serve with the lamb stuffing and cacik, garnished with extra herbs.

To Drink
For a white, try a peach-flavoured, juicy viognier. For red, pick a light pinot noir.

Chicken biryani recipe

0:15 Prep | 0:35 Cook | 4 Servings | Capable cooks

Create an Indian-inspired feast with this fragrant chicken and rice dish infused with turmeric, cumin and ginger.

INGREDIENTS

300g (1 1/2 cups) white long-grain rice
40ml (2 tablespoons) olive oil
1 onion, finely sliced
2 garlic cloves, crushed
2 teaspoons grated fresh ginger
4 chicken breasts, cut into 2cm dice
1/2 teaspoon ground chilli
1 teaspoon ground cumin
2 cinnamon sticks
1/2 teaspoon ground turmeric
1 teaspoon ground coriander
6 fresh curry leaves (optional)*
150ml thick plain yoghurt
1 teaspoon white sugar
3 tablespoons sultanas
3 tablespoons slivered almonds, toasted
1/3 cup roughly chopped coriander leaves

METHOD

Step 1
Cook the rice in salted water for 8 minutes, then drain and set aside.

Step 2
Heat the oil in a large frypan over medium heat, add the onion and cook for 1-2 minutes or until softened. Add the garlic, ginger and chicken, and cook, stirring, for 3 minutes. Add the spices, curry leaves, yoghurt, sugar and sultanas, stir for 1 minute, then reduce heat to very low.

Step 3
Place the rice on top of the sauce. Cover the top of the pan with a folded tea towel, then place the lid on top of the tea towel. Cook for 10 minutes. Remove from the heat and allow to sit for 10 minutes. Remove lid, add nuts and half the coriander and stir well to combine. Garnish with the remaining coriander, and offer chutney and sliced tomatoes and onions with the dish.

Mediterranean Chicken Breasts Recipe

Prep Time 10min.
Total Time 24min.
Servings 6 servings

Boneless chicken breasts are cooked in a flavorful coating of bread crumbs, pecorino Romano cheese and basil until tender and crispy.

What You Need

1/3 cup POLLY-O Grated Romano Cheese
1/4 cup dry bread crumbs
1 tsp. dried basil leaves
1/4 tsp. paprika
1/4 tsp. salt
1/4 tsp. ground black pepper
6 small boneless skinless chicken breasts (1-1/2 lb.)
1/4 cup plain nonfat Greek-style yogurt
3 cups hot cooked couscous

Make It

Mix first 6 ingredients.

Dip chicken in yogurt, then in cheese mixture, turning to evenly coat both sides of each breast.

Cook in skillet sprayed with cooking spray on medium heat 5 to 7 min. on each side or until done (165ºF). Serve over couscous.

Fried Masala Chicken Recipe

Prep Time 20min.
Total Time 3hr. 10min.
Servings 5 servings

Give chicken an Indian-inspired flavor with Fried Chicken Masala. A two-hour marinade in sour cream, milk & garam masala makes this chicken masala unique.

What You Need

1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup milk
5 tsp. garam masala, divided
1 broiler-fryer chicken (2-1/2 lb. to 3-1/2 lb.), cut into pieces
3/4 cup flour
1/4 cup cornstarch
1 tsp. salt
3 cups oil

Make It

Mix sour cream, milk and 2 tsp. garam masala; spoon over chicken in shallow dish. Turn to evenly coat chicken. Refrigerate 2 hours to marinate, turning chicken after 1 hour. Remove chicken from marinade; discard marinade.

Mix flour, cornstarch, salt and remaining garam masala in separate shallow dish. Add chicken; turn to evenly coat both sides of each piece.

Heat oil in large skillet to 350°F. Add half the chicken; cook 15 to 20 min. or until chicken is golden brown and done (165ºF). Drain on paper towels. Repeat with remaining chicken.

How to Grill Chicken

Properly cooking chicken on the grill is an essential summertime skill. Learn how to grill chicken with our basic rules for consistently scrumptious, juicy meat. With our tips, you’ll get to be the authority when everyone starts on the inevitable conversation about how to grill chicken correctly! 

Preparing Your Chicken
Cooking chicken on the grill properly starts with how you prepare your meat. Chicken breasts in particular are tricky to grill because of their uneven size. Consider using a kitchen mallet to flatten the meat to an even height, no less than three-fourths of an inch thick. Do not flatten other cuts of chicken or if you are grilling bone-in chicken.

Option One: Brining
Brining your chicken is a great option, because the brining process reshapes proteins in the meat so that it retains more moisture while cooking.

Option Two: Marinades
Marinades are also a popular choice to add flavor when cooking chicken on the grill. Salad dressing is a great go to marinade.

Option Three: Seasoning
If you’re looking for a simpler, quicker preparation technique, you can season to taste. Your seasoning choice can be as simple as a little salt and pepper or a more complex specialty rub. The choice is yours.

Chicken Preparation Notes
Different marinades and brine recipes call for different amounts of time to be effective, but generally you’ll need at least one hour of additional preparation time. Also, remember that if you plan on using a sugar-based sauce to baste your meat like BBQ sauce, you should do so in the last 10 minutes or so of grilling. High-sugar bastes will burn if exposed to heat for too long.

Proper Grill Maintenance for Cooking Chicken on the Grill
Chicken, especially skinless chicken, has a tendency to stick to grill grates. It’s important to clean your grate before you begin cooking chicken on the grill. This can be done with a barbecue brush or a balled up piece of foil. Use your brush or foil to remove any errant pieces of food that may have stuck to the grill grate the last time you used it. Then apply a layer of oil to the cooking surface. You can apply cooking oil with a paper towel or brush.

Grilling Your Meat
After learning how to grill chicken, you can finally get started on cooking. Follow these helpful steps.

Step One

Determine the proper heat level and timing to grill your chicken based on the chart below.

Cut of Meat	Heat Level	Time
Whole Chicken	Indirect Medium Meat	90 to 120 minutes
Bone-In Breasts	Direct Medium-High Heat	10 to 15 minutes per side
Boneless Breasts	Direct High Heat	5 to 7 minutes per side
Legs or Thighs	Direct Medium-High Heat	10 to 15 minutes per side
Drumsticks	Direct Medium-High Heat	8 to 12 minutes per side
Wings	Direct Medium-High Heat	8 to 12 minutes per side

Step Two
Place your chicken on the grill grate, and cook the meat with the grilled covered. This will trap heat inside the grill and cook your chicken more evenly.

Step Three
Flip your meat once based on the timing suggested above. Try to avoid the temptation of repeatedly flipping over your meat. This will actually increase cooking time. One flip is adequate.

Step Four
You can determine doneness with a meat thermometer. Your chicken will be done cooking at 165°F.

Enjoy
Once the chicken is done, remove it from the grill and let it stand on a platter or plate covered in loosely in foil for about 10 minutes. This allows the juices to more evenly distribute themselves in your chicken. After 10 minutes, serve and enjoy! Congratulations, you are now fully trained on the basics of how to grill chicken!

Best Recipes for Chicken Biryani and Lamb Biryani

Biryani also known as biriyani, biriani, birani or briyani, is a South Asian mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is popular throughout the Indian subcontinent and among the diaspora from the region. It is generally made with spices, rice and meat (chicken, mutton, beef, prawn or fish). Here are some of the best versions of Biryani.

1. Chicken Biryani Recipe and Nutritional Information

2. Fried chicken biryani

3. Lamb biryani

4. Lamb biryani with raita

5. Beryani with lamb

6. Lebanese biryani rice

7. Vegetable Biryani

8. How to Make Chicken Biryani

9. Kuwaiti Chicken Biryani

10. Biryani Pilau Recipe

11. Spicy Prawn Biryani Recipe

Fried chicken biryani recipe

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

INGREDIENTS

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

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

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

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

Dough
1 cup plain flour
Water as required

Instructions

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