Archive | Middle Eastern RSS feed for this archive

Trid Marrakashia

 Ingredients:   3#                                Chicken legs and thighs 5 sheets                        Wharka or phyllo As needed                    Water or stock   2t                                 Sugar 2t                                 Cinnamon, ground 2T                                Almonds, toasted and crushed (optional)   Chermoula 1 ea                              Onion, small, medium dice 1T                                Black Pepper ½ t                               Saffron 6T                                Parsley, chopped, reserve 1T for garnish 4T                                Cilantro, chopped, reserve 1 […]

Rate this:

Leave a Comment Continue Reading →

Ras el Hannout (Head of the Shop)

Yield: 1 cup   Ingredients: ¼ cup                          Cumin seeds ¾ t                               Saffron 1 ½ t                            Cinnamon, ground 1 T                               Turmeric 1 t                                Ginger, ground 1 T                               Black pepper ½ cup                          Paprika   Procedure: In small skillet over medium-low heat, toast cumin seeds for 2 minutes, until fragrant.  Cool seeds completely and place seeds […]

Rate this:

Leave a Comment Continue Reading →

Chermoula (for fish and chicken)

Ingredients: 1 ea                              Whole fish 2-3#, scaled, gutted, rinsed and dried As needed                    Bannana leaves   Chermoula 1 ea                              Onion, small, minced 4ea                               Garlic cloves, minced 1/2t                              Paprika, hot or sweet 1/4 t                             Saffron 2T                                Lemon juice 1ea                               Preserved lemon, minced ½ bu                                        Cilantro, chopped ½ bu                                        Parsley, chopped 2oz                              Olive oil   Procedure: Combine […]

Rate this:

Leave a Comment Continue Reading →

Morocco Tagine el Lahm Emshmel Tagine of Lamb with Lemon and Olives*

Ingredients: 2#                                Lamb shanks or shoulder Pinch                           Saffron, crushed 1/8t                              Turmeric, ground 1/2t                              Ginger, ground 1/2t                              Paprika ¼ t                               Black pepper, ground 1/4t                              Cumin, ground Tt                                 Salt 2T                                olive oil blend 1ea                               onion, minced ¼ cup                           Cilantro, Chopped ¼ cup                           Parsley, chopped 1 ea                              Preserved lemon 1 ea                              Tomato, chopped ¼ cup                           Olives, […]

Rate this:

Leave a Comment Continue Reading →

Lebanon- Kibbe (Lamb and Wheat Croquettes)

Ingredients:                  Shell ½ ea                                    Small onion                  3/4 cup                   Bulgur, ground fine in spice grinder ½#                          Lamb, ground Tt                            Salt Tt                            Pepper Filling                  ¼ cup                      Pine nuts, toasted and pulsed in the processor 1 small                    Onion, minced ¼#                          Lamb or beef, ground ¼ t                          Ground allspice ¼ t                          Ground cinnamon Vegetable oil for […]

Rate this:

Leave a Comment Continue Reading →

Arabic- Baklawa- (Phyllo Nut Dessert)

Ingredients:        Syrup 2 ½ cups                      Sugar 1 ¼ cups                      Water 2T                                Lemon juice tt                                  Orange blossom or rose water 1#                                Phyllo 6oz                              Butter 1#                                Pistachios or walnuts   Procedure:  Combine syrup ingredients and cook until nape’ Season with Orange or rose water and cool mixture Butter a baking dish Prepare phyllo by brushing each […]

Rate this:

Leave a Comment Continue Reading →