Saturday, November 22, 2014

Sweet pistachio pastries (tel kadayıf) recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Sweet pistachio pastries (tel kadayıf) Recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Sweet pistachio pastries (tel kadayıf).

This dessert is made in the same way as künefe, but with ground nuts inside rather than cheese. I like to scatter freshly ground pistachios over the top as I love the contrast between the roasty flavours of the nuts in the middle, and the bright green nuts on top. Tel kadayıf is lovely as a dessert with thick cream, ice-cream or yoghurt, or on its own as an afternoon treat.

Serves 6-8
Preparation 20min
Cooking 1hr
Skill level Easy

By
Rebecca Seal


Ingredients

100 g (31/2 oz) butter
1½ tbsp milk
250 g (9 oz) kadayıf shredded pastry (½ packet)
200 g (7 oz/1⅓ cups) pistachios, or a mixture of pistachios and walnuts
200 g (7 oz/scant 1 cup) caster (superfine) sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions

Preheat the oven to 180°C (350°F/gas 4). Grease a 20 cm (8 in) square cake tin. Melt the butter with the milk in a small saucepan and set aside to cool slightly.

Gently pull apart the kadayıf, making sure none of the strands have clumped together in sticky or dry lumps (discard any bits that are very soggy). Lay it all on a board – it will form an unruly heap – and, using a sharp knife, repeatedly chop straight through the pile, breaking the strands into rough 2.5 cm (1 in) lengths.

Place the chopped kadayıf in a bowl and add the melted butter and milk.

Using your hands, mix thoroughly, ensuring all the pastry gets a good coating of butter. Divide the buttered kadayıf into two equal amounts. Press one half into the bottom of the cake tin, ensuring it completely covers the base. It should be about 2 cm (¾ in) thick.

In a food processor or pestle and mortar, grind the nuts quite finely, to a texture a little coarser than rough sand. Scatter 150 g (5 oz/1 cup) of the nuts over the bottom layer of kadayıf pastry, ensuring it is completely covered, right to the edges. Cover the nuts with the second layer of kadayıf, pressing it firmly down and to the edges of the tin. Bake in the oven for 1 hour or until the pastry is crisp and lightly golden brown (be careful not to overcook as the nuts may scorch and become bitter, so if over-browning, cover loosely with foil).

Meanwhile put the sugar with 200 ml (7 fl oz/generous ¾ cup) water in a saucepan. Heat gently until dissolved then bring to the boil and boil briskly until the syrup has reduced by a quarter, to about 150 ml (5 fl oz/½ cup). It’s ready when it is viscous and coats the back of a spoon. (Unless it becomes fully syrupy, it won’t hold the pastry together.) Remove the syrup from the heat and pour into a jug or bowl to cool.

Remove the tel kadayıf from the oven. Pour over the cooled sugar syrup.

Istanbul: Recipes From the Heart of Turkey, Rebecca Seal (Hardie Grant, $45, hbk)

Leave for 10–15 minutes so the pastry can absorb the syrup and the whole thing can set slightly. Scatter the remaining ground nuts over. Remove from the tin and serve cut into small squares.
 

Source sbs.com.au

More from the Lebanese Recipes Kitchen:

Star anise yoghurt mousse with fig compote
Sesame kaak
Pistachio Maamoul
Date stuffed semolina cookies (Ma'amoul) 
Ghraibeh with Pistachio
Baklava 


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Spiced lamb and rice (addas polo ba bareh) recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Spiced lamb and rice (addas polo ba bareh) recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Spiced lamb and rice (addas polo ba bareh).

Serves 8
Preparation 15min
Cooking 1hr
Skill level Easy

By
Manuela Darling-Gansser


Ingredients 500 g (1 lb 2 oz) basmati or long-grain rice
1½ cups small brown lentils
1½ tsp salt
1 egg yolk
¾ cup thick plain yoghurt
½ cup melted butter
250 g (9 oz) lamb fillet, chopped in small pieces
1 red onion, chopped
2 cloves garlic, chopped
1 tsp ground turmeric
2 tsp ground cumin
1 tsp ground cinnamon
½ tsp ground nutmeg

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions

Rinse rice well in cold water 2–3 times. Bring 2 litres (4 pints) salted water to the boil, add rice and parboil the rice – about 5 minutes – and strain.

Cover lentils with cold water, add salt and bring to the boil. Cook for about 20 minutes. The lentils should still be a little al dente. Drain and set aside.

Mix 1½ cups of the rice with the egg yolk, yoghurt and melted butter. Put this in a non-stick, buttered heavy pan, and set aside.

In another pan, melt a little butter and cook lamb, onion and garlic until lamb has browned and onion softened – about 5 minutes. Add spices.

Now mix the remaining parboiled plain rice and the lentils with the lamb mixture and pile it on top of the yoghurt and rice mixture. With a wooden spoon handle, make holes in the rice and add some small pieces of butter. Put the lid on tight and, over a very low heat, cook for about 30–40 minutes.

To serve, turn it upside down on to a warm dish.

The rice should have a beautiful golden crust on top.

Recipe from Under the Olive Tree by Manuela Darling-Gansser. Published by Hardie Grant.


More from the Lebanese Recipes Kitchen:

Lamb meatballs in fresh tomato sauce (kefta)
Lamb shoulder with spiced stuffing (raqbeh mahshieh)
Basic roast beef & vegetables
Stuffed Cabbage with Vegetables and Beef Steak
Light Lentil Soup with Minced Beef
Middle Eastern Cumin Meatballs 


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Thursday, November 20, 2014

Lamb meatballs in fresh tomato sauce (kefta) recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb meatballs in fresh tomato sauce (kefta Recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to makeLamb meatballs in fresh tomato sauce (kefta).

Served after the Moroccan fish with the other meat dishes, these lamb meatballs are cooked in a thick and aromatic tomato sauce and scattered with chopped parsley.

Serves 6
Preparation 15min
Cooking 45min
Skill level Easy

By
Yaffa Olenski

Ingredients


½ bunch coriander, chopped
½ bunch flat-leaf parsley, chopped, plus extra, to serve
600 g minced lamb
2 tsp ground cumin
2 tsp sweet paprika
80 ml (⅓ cup) olive oil
1 onion, finely chopped
1 kg tomatoes, peeled, seeded, chopped (see Note)
2 garlic cloves, chopped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
 

Instructions

Combine coriander, parsley, minced lamb and 1 tsp each cumin and paprika in a bowl. Season with salt and pepper. Roll into 24 x 4 cm meatballs and place on a tray lined with baking paper. Cover with plastic wrap and refrigerate for 1 hour.

Preheat oven to 200°C. Heat olive oil in a large ovenproof frying pan over medium heat. Working in batches, cook meatballs, turning, for 8 minutes or until browned all over. Remove from pan and set aside. Reduce heat to medium-low and add onion to pan. Cook, stirring occasionally, for 8 minutes or until very soft and golden. Add tomatoes, remaining cumin, paprika and garlic. Season and cook, stirring occasionally, for 10 minutes until thickened.

Return meatballs to the sauce. Transfer to the oven and bake for 15 minutes. Scatter with extra chopped parsley, to serve.

Note
• Peeling tomatoes: bring a large saucepan of water to the boil. Cut a small cross in the skin at the base of each tomato and then working in batches, blanch in boiling water for 20 seconds. Remove from water and refresh immediately in a bowl of iced water. Cool, then remove skins from tomatoes.

Photography Brett Stevens

As seen in Feast magazine, February 2014, Issue 28. For more recipes and articles, pick up a copy of this month's Feast magazine.


More from the Lebanese Recipes Kitchen:

Lamb shoulder with spiced stuffing (raqbeh mahshieh)
Basic roast beef & vegetables
Stuffed Cabbage with Vegetables and Beef Steak
Light Lentil Soup with Minced Beef
Middle Eastern Cumin Meatballs
Spicy Beef Kebabs 


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Wednesday, November 19, 2014

Lamb shoulder with spiced stuffing (raqbeh mahshieh) recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb shoulder with spiced stuffing (raqbeh mahshieh) Recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Lamb shoulder with spiced stuffing (raqbeh mahshieh).

This traditional Lebanese roast is stuffed with minced lamb, pine nuts, almonds, raisins, rice and festive spices. Traditionally a butterflied lamb shoulder with the neck attached is used, but alternatively a smaller lamb shoulder without the neck or a leg of lamb can be used as an alternative.

Serves 8
Preparation 25min
Cooking 3hr 8min
Skill level Easy
 

By
Jody Vassallo

Ingredients


1.8 kg butterflied lamb shoulder, with neck attached
2 tbsp vegetable oil
1 cinnamon quill
1 bay leaf
1 onion
8 cloves

Spiced stuffing

1 tbsp vegetable oil
200 g minced lamb
1 spring onion, sliced
1 tsp allspice
1 tsp ground cinnamon
50 g (⅓ cup) pine nuts, toasted
50 g (⅓ cup) blanched almonds, toasted
2 tbsp raisins
2 tbsp pomegranate molasses (see Note)
¼ cup flat-leaf parsley, chopped
100 g (½ cup) Calasparra rice (see Note)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
 

Instructions

Resting time 15 minutes
Drink match 2002 Juene Cabernet Carigan Cinsault ($70) or 2002 Hochar Pere et Fils ($37), both from the Bekaa Valley in Lebanon. If you prefer beer, try Almaza Pilsner ($3, 330ml).

To make stuffing, heat oil in a large frying pan over medium heat. Add minced lamb and cook for 5 minutes or until browned. Stir in remaining ingredients and add 500 ml (2 cups) water. Bring to the boil, then reduce heat to low and simmer for 15 minutes or until rice is almost tender and liquid has absorbed. Season with salt and pepper. Reserve half the stuffing and refrigerate until needed.

Lay lamb shoulder, skin-side down, on a work surface. Spoon remaining stuffing down the centre, carefully roll up end to enclose stuffing and tie with kitchen string.

Preheat oven to 180°C. Heat oil in a large, heavy-based roasting pan over medium heat. Season lamb and cook for 8 minutes, turning, or until browned all over. Remove from heat and add spices, onion studded with cloves and 1 litre water. Cover with foil and roast for 3 hours or until cooked through or cooked to your liking. Transfer to a platter, cover loosely with foil and rest for 15 minutes.

Strain pan juices, discarding cinnamon and bay leaf, and reserving onion, if desired. Heat reserved stuffing. Serve roast lamb with pan juices, reserved stuffing and onion, if desired.

Notes
• Pomegranate molasses is available from delis and Middle Eastern food shops.
• Calasparra rice is available from delis and specialist food shops. Substitute arborio rice or another short-grain rice variety.

Photography by John Laurie.

As seen in Feast magazine, December 2011, Issue 4. For more recipes and articles, pick up a copy of this month's Feast magazine.
 

More from the Lebanese Recipes Kitchen:

Basic roast beef & vegetables
Stuffed Cabbage with Vegetables and Beef Steak
Light Lentil Soup with Minced Beef
Middle Eastern Cumin Meatballs
Spicy Beef Kebabs
Lebanese Meat-Stuffed Pitas (Arayes)


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Monday, November 17, 2014

Green bean stew (loubyeh b’zeit) recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Green bean stew (loubyeh b’zeit) Recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Green bean stew (loubyeh b’zeit).

Loubyeh b’ zeit or green beans in olive oil (although, technically, it’s tomato sauce) is a Middle Eastern vegetarian one-pot dish. It’s incredibly simple to make, requires very few ingredients and is one of my favourite ways to have green beans. Preferably, use runner beans.

Serves 3-4
Preparation 15min
Cooking 35min
Skill level Easy

By
Bethany Kehdy


Ingredients

50 g butter
2 onions, thinly sliced
4 garlic cloves, finely chopped
500 g runner beans, topped, strings removed
6 tomatoes, peeled, roughly chopped (or use canned Italian tomatoes)
1 tsp ground cinnamon
1 tsp allspice
salt and pepper, to taste
olive oil, to taste
Lebanese bread, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
 

Instructions

Resting time 5 minutes

Melt the butter in a heavy-based saucepan over medium heat. Add the onions and garlic, cover and cook for 3-5 minutes or until translucent. Add the beans, cover and cook for a further 5 minutes. Add the tomatoes, cinnamon, and allspice, and season with salt and pepper.

Cover and cook over low heat for 20 minutes or until the beans are cooked through but still have a gentle bite and the sauce is thickened. Remove the lid and cook until the excess liquid has evaporated and the sauce is thickened, if necessary.

Remove from heat, add the olive oil and stir to combine. Sit for 5 minutes.

Dish up and enjoy warm or at room temperature with some Lebanese bread to mop up all the juices.

Recipe from Dirty Kitchen Secrets by Bethany Kehdy, with photographs by Sarka Babicka.
 

More from the Lebanese Recipes Kitchen:

Green Bean Stew (YAKHNIT LOUBIEH) 
Lamb Chops with Lebanese Green Beans 
Lebanese Green Beans Salad
Lebanese Beef Chili Stew: Fasolia Beans with Rice
Loubieh Bi Zeit (Green Beans in oil)
Foul Akhdar b'zeit (Fresh Fava Beans in Oil)

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Rustic hummus with cumin and pine nuts (hummus balila) recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Rustic hummus with cumin and pine nuts (hummus balila) recipe. Enjoy the Middle Eastern Cuisine and learn how to make Rustic hummus with cumin and pine nuts (hummus balila). 

Anyone who knows me knows that I’m mad about chickpeas. I soak a batch weekly and always have homemade hummus in my fridge. It’s my go-to snack. When it comes to chickpeas, I don’t like the canned option, but each to their own. Hummus means chickpeas in Arabic. In Lebanon, there are many versions of hummus. There’s the famous hummus bi tahini, the following rustic hummus balila with cumin, and the list goes on. Served warm, hummus balila is a perfect winter’s dish.


Serves 4
Preparation 10min
Cooking 20min
Skill level Easy


By
Bethany Kehdy


Ingredients

220 ml olive oil
4 garlic cloves, crushed
2 tbsp ground cumin
750 g cooked or canned chickpeas
40 g pine nuts
handful of coriander, finely chopped
salt and pepper, to season
warm Lebanese bread, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions

Heat 1 tbsp oil in a frying pan over medium heat, then add the garlic. Quickly add the cumin and cook for no more than 30 seconds – you don’t want the garlic to burn and develop a bitter taste.

Add the cooked chickpeas and 100 ml olive oil. Mix well, cover and cook over low heat, stirring often, for 10-15 minutes or until the chickpeas are completely softened.

In the meantime, toast the pine nuts. Heat a dry frying pan over medium heat, add the pine nuts, then reduce the heat to low and cook for 1 minute or until toasted. Make sure you keep shaking the pan and pine nuts, and keep your eyes on them as they burn quickly.

Remove half the chickpeas and reserve for later. Mash the remaining chickpeas. This dish is supposed to be rustic; they don’t need to resemble mashed potatoes.

Add the chickpeas you removed earlier with the toasted pine nuts, coriander and remaining 100 ml olive oil. Season with salt and pepper, and combine well.

Serve warm with Lebanese bread.

Recipe from Dirty Kitchen Secrets by Bethany Kehdy, with photographs by Sarka Babicka.
 

More from the Lebanese Recipes Kitchen:

Lebanese Hommos
Balila
Hummus with Yogurt
Hummus without Tahini
Middle Eastern Hummus with veg sticks
Roasted Garlic Hummus 


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Saturday, November 15, 2014

Star anise yoghurt mousse with fig compote recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Star anise yoghurt mousse with fig compote recipe. Enjoy the Middle Eastern Cuisine and learn how to make Star anise yoghurt mousse with fig compote. 

This combination of flavours is one I picked up from my grandmother. She loved infusing her fig jam with aniseed or yansoun as it’s called in Arabic. Here, I’ve infused a yoghurt mousse instead of fig jam and included star anise, but the effect is much the same. I don’t think any description can do this understated dessert justice, you’ll just have to try it to truly appreciate it. It can be assembled up to two days ahead.
 

Serves 6
Preparation 30min
Cooking 25min
Skill level Mid


By
Bethany Kehdy


Ingredients

7 star anise
300 ml double cream
50 g caster sugar
4 gold-strength gelatine leaves, cut into small pieces
60 ml (¼ cup) cold water
500 ml (2 cups) Greek-style yoghurt
1 tbsp pistachios, finely chopped

Fig compote

100 g fresh or soft dried figs, thinly sliced
100 g caster sugar
125 ml (½ cup) water
2 tsp lemon juice

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
 

Instructions

You will need to begin this recipe 1 day ahead.

Freezing time overnight
Marinating time 4 hours

To make the compote, place a heavy-based saucepan over medium heat. Add the figs, sugar, water, and lemon juice, mix well and bring to a gentle boil. Reduce the heat to low and simmer for 15–20 minutes or until just set and still slightly runny. To test, remove 1 tsp of the mixture and transfer to a plate, allow to cool for 1 minute to confirm it’s the right texture. Allow to cool completely.

To make the mousse, break the star anise in half, add to the cream in a bowl and stir to combine. Cover and refrigerate for at least 4 hours or overnight to infuse. Strain the cream mixture into a bowl, discarding the star anise. Add the sugar and, using a whisk, whisk the cream until it reaches whipped cream consistency with soft peaks.

Soak the gelatine in the cold water in a heatproof bowl for 10 minutes. Create a double boiler by placing 500 ml (2 cups) boiling water in another heatproof bowl. Place the bowl the gelatine mixture is in on top so that the hot water skims the bottom of the bowl; the heat from the water will help melt the gelatine. Whisk constantly until completely melted.

Place the yoghurt in a bowl and stir in the melted gelatine. Gently fold in the whipped cream until smooth with no lumps.

To assemble, place 2 tsp of the compote in the bottom of 6 x 150 ml glasses or dessert bowls, then divide the mousse mixture among the glasses. Cover and set aside in the fridge overnight to set. Garnish with pistachios just before serving.

Recipe from Dirty Kitchen Secrets by Bethany Kehdy, with photographs by Sarka Babicka. 


More from the Lebanese Recipes Kitchen:

Sesame kaak
Pistachio Maamoul
Date stuffed semolina cookies (Ma'amoul)   
Ghraibeh with Pistachio
Baklava
Katayef

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