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.