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

Stuffed Artichoke Hearts

Ingredients:

 8 whole pieces of artichoke
200 grams minced beef
1 medium onion finely chopped
handful of pine seeds
2 medium carrot peeled and cut
1 teaspoon salt
1 teaspoon seven spices
juice of one lemon
2 tablespoons of flour
1 tablespoon vegetable oil

Preparation:

Boil the artichokes in salted water until they start to soften. Peel the leaves, cut off the stems, and keep the hearts. Place them in a tray with the carrots

Prepare the stuffing by frying in the heated oil the onion, then add the meat and the pine seeds.
Season with salt and the seven spices

Preheat the oven to 180C

Place a generous tablespoon of the filling in the heart of artichoke and press gently down

Prepare the sauce to cover them , mix the flour with a cup of water then add it to about one liter of water and pour gently over the stuffed hearts

Add the lemon juice, bake in the oven for about 30 minutes until the sauce boils and starts thickening

Serve it with cooked rice (if desired)

Lebanese stuffed zucchini recipe

This recipe is highly nutritious. Zucchinis are a good source of vitamin A, vitamin B1, B6, B2, folate, magnesium, potassium, copper, zinc, phosphorus and protein. And the stuffing includes parsley, tomato, onion, mint, lemon juice and extra virgin olive oil.

Parsley is an excellent source of anti-oxidant nutrients, iron, vitamins K, C and A and folic acid. Tomatoes are also rich in vitamin C and beta-carotene, manganese and vitamin E. Together with the nutritional properties of lemon, onion and extra virgin olive oil, this healthy vegan Mediterranean diet recipe of Lebanese stuffed zucchini is highly nutritious and provide us with strong antioxidant and anti-inflammatory nutrients, which are good to destroy the free radicals and to help prevent cancer.

PREP TIME 40 mins
COOK TIME 30 mins
TOTAL TIME 1 hour 10 mins

Author: Margarita @ Tasty Mediterraneo
Cuisine: Mediterranean Diet
Serves: 12 stuffed zucchinis

INGREDIENTS

12 Small Lebanese zucchini
50g (1/4 cup) White rice
A large bunch of fresh organic parsley, finely chopped
2 Medium tomatoes, thinly diced
1 Small onion, thinly chopped
A few leaves of fresh organic mint, finely chopped
1 Large lemon, freshly squeezed
3 Tablespoons Extra Virgin Olive Oil (EVOO)
1 Teaspoon sea salt (or salt to taste)
A pinch of freshly grounded black pepper

INSTRUCTIONS

1. Have all the vegetables well washed and prepared as indicated in the ingredients description.

2. Trim off the stem end of the zucchini. Dip that end of the zucchini in sea salt; repeat the same process with all the zucchinis and let them aside for 10 minutes. This will help to soften the zucchini flesh to scoop it out more easily. After the 10 minutes in salt, with the help of a special spoon, or an apple corer, scoop out the flesh of the zucchini, being careful enough not to make any hole. (Do not throw out the zucchini flesh; you can chop it up and use it for example to prepare an omelette, to sauté it with some chopped onion, …)

3. In a mixing bowl combine the thinly diced tomatoes, the thinly chopped parsley, the thinly chopped onion, the thinly chopped mint leaves, the freshly squeezed lemon juice, the EVOO, the rice, salt to taste and a pinch of freshly grounded black pepper.

4. Stuff each zucchini with the rice mix ¾ full.

5. Place the stuffed zucchinis in a saucepan, cover with water and cook at low heat for 25-30 minutes.

6. Remove from the heat and serve hot or cold.

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.

Fasulia (Middle Eastern Lamb and Bean Stew) Recipe

Prep 15 MIN
Total 4 HR 0 MIN
Servings 6

Slow cooked lamb, green beans, and potato, in a savory tomato broth spiked with cumin and allspice.

Ingredients

2 teaspoons cumin
2 teaspoons allspice
1 teaspoon coriander
1 teaspoon cinnamon
1 1/4 pounds lamb shoulder
42 ounce canned diced tomatoes
4 small golden potatoes
12 ounce green beans
1 large onion sliced
3 cloves garlic
2 cups stock
1 can cannellini beans
Rice
Flour

Steps

1. Cut the lamb into 1 inch pieces, dry, salt, pepper, and very lightly coat with flour. Cook in a pot on very high heat in a small amount of olive oil until browned. do this in 2 batches, making sure to brown everything really nicely. Remove the meat from the pan and set aside.

2. Add the onion to the pan, scraping the pan to release any brown bits. If there is any stubborn brown bits that are beginning to burn, splash a little water into the pan and they should come off easily. Cook the onions until they are beginning to brown. Add the garlic and cook 2 minutes. Add the spices and stir to coat everything.

3. Add the tomatoes and taste, adjusting salt and spices if needed. Return the lamb to the pot and simmer for about 2 hours.

4. Chop the potatoes into big chunks and add to the pot. Add stock if you need more liquid. Simmer 20 minutes.

5. Add the green beans (and again more stock if needed) and simmer 40 minutes or until potatoes and green beans are tender. Add cannellini beans and cook 5 more minutes. Remove from heat and serve with rice.