Vegetarian Iftar Recipe | Egyptian Kosherie

Today we feature a special vegetarian iftar recipe from Egypt called the Kosherie. Kosherie is an Egyptian dish of spicy lentils, rice, pasta, and fried onions.


Vegetarian Iftar Recipe
Egyptian Kosherie





Ingredients

* ¾ c lentils
* 4½ c water
* 2¼ t salt
* 4 c tomatoes, chopped
* 2 cloves garlic, minced
* 1 fresh green chile, chopped
* 3 T vegetable oil
* 1 c basmati rice
* 4 c small onions, thinly sliced
* 1½ c elbow macaroni

Method

1) Combine lentils, 3 c water, and ½ t salt in saucepan and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, about 40 minutes, until tender. If there's any water left, drain it before setting the lentils aside.

2) Meanwhile, place tomatoes, garlic, chile, 1 T oil, vinegar, and 1 t salt in blender and purée. Pour into another saucepan over high heat and boil, then reduce heat and simmer with no lid, stirring occasionally at the beginning and more frequently at the end, about 20-25 minutes, until thick.

3) Meanwhile, rinse the rice and drain. Heat oil in the third saucepan, add rice, 1½ c water, and ½ t salt, cover, and bring to a boil. Reduce to very low heat and simmer about 15 minutes, until rice is cooked and water is gone.

4) Meanwhile, heat ½ inch of oil in frying pan over high heat until very hot, then add half the onions and fry them stirring frequently, for about 10 minutes, until brown. Place on paper towels to drain, and sprinkle with a dash of salt. Repeat with the other onions.

5) When the hot sauce is ready, set aside and bring a pot of water to boil for the macaroni. Cook until just tender and drain.

6) Make piles lentils, rice, and pasta on platter, top of onions and a drizzle of hot sauce. Serve immediately with the remaining hot sauce on the side.

Try this Vegetarian Iftar Recipe Today!

Iftar Recipes | Gulf Bahrain Mechwi Jader

Today we feature an iftar recipe from the Bahrain (Gulf area) called the Mechwi Jader, which is a form of upside down rice and vegetable cake. This dish is made a lot in Bahrain during the Ramadan period. This recipe is relatively easy to make, and is a nutritious iftar meal that will be loved by all in the family, especially the children. It is something like a Gulf pizza, but with rice instead of dough!


Iftar Recipe
Bahrain Mechwi Jader
Upside-Down Rice and Vegetable Cake




Ingredients

1 kg meat, cut into big cubes
3 cups rice
2 potatoes, cut into big squares
2 onions, cut into squares
1 bell pepper, cut into squares
1 green hot pepper
1 tomato
3 black loumi
1/2 cup vegetable oil

Spices for the meat

2 cinnamon sticks
4 cardamom pods
2 bay leaves
1 onion
salt to taste

Spices for rice cooking:

2 cardamom pods
2 black pepper grain
2 clove seeds
1 teaspoon ground cinnamon

Method

1. Place the chicken or meat in a medium saucepan and add water to cover.

2. Put the saucepan over heat. When the water boils, remove the fatty liquid that forms on the top then add the spices for cooking the meat or chicken and salt and reduce the heat.

3. Cover the saucepan and keep on heat until the chicken or meat is done then remove and drain the chicken or meat and keep their broth.

4. Put the oil in a saucepan, add onions and potatoes and fry well until the onions turn lightly brown.

5. Add in the meat or chicken, bell pepper, green hot pepper, “loumi”, and tomatoes. Stir the ingredients for few minutes then add 1 cup of broth to the saucepan and leave for 10 minutes over low heat.

6. Meanwhile, boil the rice in a saucepan containing water and the spices for rice cooking. Leave it on heat until the rice is half cooked then remove the rice and drain it.

7. Add the rice over the chicken or meat mixture, then add in another cup of broth and close the saucepan well.

8. Leave the saucepan over low heat for half an hour then remove from heat and leave it in a warm place until serving.

9. Flip the saucepan over into a serving dish and serve hot.

Iftar Recipes | Lebanese Lamb Yoghurt Stew

Today we feature an iftar recipe from Lebanon called the Laban Immo, which is lamb meat cooked in a yoghurt stew. This lamb stew recipe is easy to make, and is a nutritious iftar meal that will be loved by all in the family, especially the children. This lamb stew dish goes well with side of freshly baked bread, or rice.


Iftar Recipe
Lebanese Lamb Yoghurt Stew




Ingredients

1 kg beef, round, "mawzaat", cut into big cubes
2 kg yogurt
1 large onion, cut into thin slices
2 tablespoons starch, dissolved in half cup of water
2 cinnamon sticks
1/2 teaspoon cinnamon
1/2 teaspoon cardamom powder
1/2 teaspoon curry powder
1/2 tablespoon vegetable oil
pepper to taste
salt to taste


Method

1. In a pressure cooker, fry onions with ½ tbsp vegetable oil until golden, add the meat cubes and fry for an additional two minutes. Add cinnamon sticks, cardamom, cinnamon powder, curry powder, salt, pepper and 1 litre of water. Close pressure cooker cover securely. Cook for 45 minutes at highest pressure (achieved when steam starts escaping). Remove from heat and let pressure drop before opening cooker cover (achieved when all steam escapes).

2. Strain meat broth and keep aside for future use (It is a good idea to use meat broth instead of water when cooking rice). Throw cinnamon sticks and reserve meat cubes

3. In another cooking pot, strain the yoghurt and add the dissolved starch. Place pot on medium heat and stir continuously in one direction until yoghurt thickens. It is important to stir continuously for the yoghurt not to stick to the pan.

4. Add meat cubes to cooked yoghurt. Allow to simmer for five minutes before removing from heat.

Serve with rice or hot bread.

Try this Iftar Recipe Today!

Iftar Recipes | Moroccan Chicken Couscous

Today we feature an iftar recipe from Morocco. It is a popular and easy to make home-made main dish in Morocco during Ramadan. Couscous is a staple grain from semolina wheat or pounded pearl millet.


Iftar Recipe
Chicken Couscous from Morocco




Morocco is known for its delicious and mouthwatering couscous dishes and this recipe is one of Morocco’s favorite. Extremely tasty and ideal for a quick yet appetizing meal, this is only one of the approaches to making this Moroccan delight.

Ingredients

* 8 pieces chicken
* 3 tablespoons olive oil
* 2 chicken bouillon cubes
* 3 ounces tomato concentrate
* 5 carrots, peeled and sliced (about 1 pound)
* 5 round turnips, peeled and cut in 1/2 inch cubes (about 1 1/2 pounds)
* 3 large tomatoes, diced
* 2 tablespoons couscous spices (Ras el hanout)
* 1 tablespoon Harissa (this is enough to make a very spicy dish)
* 2 zucchini, cut in 1/2 inch cubes
* 1 small can chick peas
* 12 merguez, or 1 1/2 pounds of spicy sausages
* 8 cups cooked couscous


Method

1) Heat the olive oil in a large skillet over medium heat. Add the chicken and brown it on all sides.

2)Add two cups of water, the bouillon cubes, tomato concentrate, carrots, turnips, tomatoes, couscous spices and the harissa.

3) Cover and cook on medium-low heat for 30 minutes or until the chicken is well cooked. Stir occasionally to get everything mixed together.

4) Add the zucchini and chick peas, cover and continue cooking until the zucchini is tender - about 8 minutes.

5) Meanwhile cook the merguez in a separate skillet and prepare the couscous.

6) To serve put the cooked couscous in a large serving dish, pour the chicken and vegetables on top and add the merguez.

Makes 8 servings.

Try this Iftar Recipe Today!

Eid Recipes | Moroccan Meat with Olives and Preserved Lemon

Eid al Adha 2009 is fast approaching. We plan to feature some exciting Eid recipes from around the world in this blog. So that you may try these Eid recipes for your family and friends.

Today, we feature a popular Moroccan main dish recipe that would be great for an Eid main dish. It is called the Moroccan Meat with Olives and Preserved Lemon. This meat dish is very popular during Eid in Morocco.

This dish can be prepared using beef, lamb or goat. It is traditionally prepared in a tagine, but the recipe below uses a pot or pressure cooker, if you do not have a tagine at home.

This Eid recipe is a must try for you!


Eid Recipes
Moroccan Meat with Olives and Preserved Lemon




Ingredients:

* 1 1/2 lbs. (700 g) beef or lamb, cut into 3-inch pieces
* 1 large onion, chopped fine or grated
* 2 cloves of garlic, chopped very fine or pressed
* 1/3 cup olive oil
* 1 tablespoon butter
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 1/2 teaspoon ginger
* 1/2 teaspoon turmeric (or 1/8 teaspoon Moroccan yellow colorant)
* 1/2 teaspoon saffron threads, crumbled
* 1/4 cup chopped parsley and cilantro
* 2 1/2 cups water
* 1 handful red or green olives, with pits
* 1 preserved lemon, quartered and seeds removed

Method:

In a large pot or pressure cooker, mix the meat with the oil, butter, salt, pepper, ginger, and turmeric. Heat the meat over medium-high heat, and stir to brown all sides.

Add the water, saffron, parsley and cilantro. Cover the pot, and bring the liquids to a fast simmer.

Pressure cooker method:

If using a pressure cooker, cook the meat with pressure over medium heat for 40 to 45 minutes, or until the meat is quite tender. Add the olives and lemon. Reduce the liquids until they are mostly oils, or have the appearance of a thick sauce.

Pot method:

If using a pot, simmer the meat, covered, over medium heat for 1 1/2 to 2 hours, or until the meat is quite tender. Stir occasionally and add a little water if necessary to prevent the meat from scorching. When the meat is cooked, add the olives and lemon, and reduce the liquids until they are mostly oils or have the appearance of a thick sauce.

Meat with Olives is traditionally served Moroccan style on a large platter, with each person eating from his own side of the plate with crusty bread for scooping up the meat and sauce.

Try this Eid Recipe Today!

Eid Recipes | Dahi Gosht (Lamb in Yogurt Sauce)

Eid al Adha 2009 is fast approaching. We plan to feature some exciting Eid recipes from around the world in this blog. So that you may try these Eid recipes for your family and friends.

Today, we feature a popular North Indian main dish recipe that would be great for an Eid main dish. It is called the Dahi Gosht, which is lamb cooked in yogurt sauce. This meat dish is very popular during Eid in India.

This Eid recipe is a must try for you!


Eid Recipes
Dahi Gosht (Lamb in Yogurt) Recipe




Ingredients:

* 500 gms boneless leg of lamb, cubed
* 500 gms yoghurt
* 1 tsp freshly ground pepper
* Salt to taste
* 1 tsp turmeric powder
* 3 tbsps each of garlic and ginger paste
* Green chillies to taste, finely chopped
* 3 tbsps vegetable, sunflower or canola oil
* 2 medium-sized onions, sliced
* 3 tbsps garam masala (see recipe below)
* 3 tsps coriander powder
* 3 tsps cumin powder
* 4 bay leaves
* 500 gm can of diced tomatoes
* 500 ml lamb stock
* 3 tbsps finely chopped mint leaves
* 3 tbsps finely chopped coriander leaves
* 1” piece of ginger, julienned

Method:

1) Mix salt, pepper, yoghurt, turmeric powder, half the ginger and garlic pastes and green chillies together.

2) Marinate the lamb in this mixture for 30 minutes.

3) Heat oil in a deep pan and fry onions and remaining ginger and garlic pastes till fragrant.

4) Add the tomatoes, cumin powder, bay leaves, coriander powder and garam masala and continue to fry till the oil separates from the mixture.

5) Add the marinated lamb and cook till most of the liquid has evaporated. Pour in the lamb stock and cook till the meat is tender.

6) Adjust seasoning if needed.

7) Garnish with chopped coriander and mint and juliennes of ginger and serve.

Try this Eid Recipe Today!

Eid Recipes | Moroccan Saffron Lamb

Eid al Adha 2009 is fast approaching. We plan to feature some exciting Eid recipes from around the world in this blog. So that you may try these Eid recipes for your family and friends.

Today, we feature a popular Moroccan main dish recipe that would be great for an Eid main dish. It is called the Moroccan Saffron Lamb. This meat dish is very popular during Eid in Morocco.

This Moroccan lamb recipe uses mild seasoning to allow the natural flavors of lamb and fragrant saffron to dominate the dish.

This Eid recipe is a must try for you!


Eid Recipes
Moroccan Saffron Lamb Recipe




Ingredients:

* 1 1/2 kg. (about 3.3 lb.) lamb, cut into 3" or 4" pieces
* 3 cloves garlic, finely chopped or pressed
* 1 1/2 teaspoons salt
* 1 teaspoon turmeric (or 1/8 teaspoon Moroccan yellow colorant)
* 1/2 teasooon saffron threads, crumbled
* 1/4 teaspoon ginger
* 1/4 teaspoon pepper
* 4 tablespoons butter
* 2 tablespoons olive oil
* 1 small bunch cilantro, tied into a bouquet

Preparation:

Trim excess fat from the lamb, and then mix the meat with the garlic and spices in a pressure cooker or Dutch oven. Add the butter and oil, and cook over medium heat, uncovered, for about 10 to 15 minutes, stirring to lightly brown the meat. Don't allow the butter to burn.

Add the cilantro and about 3 cups of water – enough to come up the sides of the meat but not enough to fully cover it. Cover the pot, and increase the heat to high.

If using a pressure cooker: When pressure has been achieved, reduce the heat to medium, and cook for about 50 minutes. Remove from the heat, and check the meat to see if it's tender and can be pulled from the bone. If more cooking is needed, add a little water if necessary, and cook with pressure for another 10 minutes. When the lamb tests done, leave the pot uncovered and reduce the liquids to a very thick sauce which covers the bottom of the pot.

If using a Dutch oven: When the liquids are boiling, reduce the heat to medium and continue simmering, covered, for 2 1/2 to 3 hours, until the lamb is tender and can be pulled from the bone. Check the level of water occasionally, adding water if needed to avoid scorching. When the lamb tests done, leave the pot uncovered and reduce the liquids to a very thick sauce which covers the bottom of the pot.

To serve: Discard the cilantro. If desired, transfer the meat to an oven-proof dish and brown lightly under a broiler to color the meat. Place the meat on a platter or preheated serving tagine, and add the sauce. Serve with bread.

Try this Eid Recipe Today!

Eid Recipes | Shish Barak from Lebanon

Eid ul Fitr 2009 is fast approaching. We plan to feature some exciting Eid recipes from around the world in this blog. So that you may try these Eid recipes for your family and friends.

Today, we feature a popular Lebanese main dish recipe that would be great for an Eid dessert dish. It is called the Shish Barak. This meat dish is very popular during Eid in Lebanon.

Shish Barak is Small Lebanese meat patties, cooked and served in a yogurt sauce made with garlic & onion, served with rice. The unusual flavor comes from the combination of garlic and coriander.

This Eid recipe is a must try for you!

Eid Recipes
Shish Barak




Ingredients

1 cup ground meat
1 cup chopped onion
1/4 cup pine nuts
1/2 cup samneh (or butter)
1 tsp. salt
1/4 tsp. pepper
6 cloves of garlic
1/2 tsp. chopped kizbara (coriander)

Dough Method

1) Prepare a dough with 1 1/2 cups bread flour, half cup shortening, 1 tsp. salt and half cup cold water. Knead lightly and roll out a thin sheet on floured board.

Stuffing Method

2) Fry onions, pine nuts and meat lightly. Season and mix well.

Next

3) Cut the dough into circles not larger than two inches in diameter.

4) Put a teaspoon of stuffing on each and fold over. Press edges together firmly.

5) Now bend the half circle so that both ends meet.

6) Place on a tray and dry in a slow oven for 15 minutes. Heat one recipe of cooked laban (yogurt) and simmer the shish barak until the dough seems cooked.

7) Crushed garlic, salt and kizbara should be fried separately and gently in a small amount of samneh to enhance their flavors.

8) If fresh kizbara is not on the market, use the dried or substitute a few pounded seeds. Add to laban and simmer.

9) Serve tepid with rice.

Try this Eid Recipe Today!

Eid Recipe | Albokary from Saudi Arabia

Eid ul Fitr 2009 is fast approaching. We plan to feature some exciting Eid recipes from around the world in this blog. So that you may try these Eid recipes for your family and friends.

Today, we feature a popular Arabian Gulf main dish recipe that would be great for an Eid main dish. It is called the Albokary . The Albokary is a rice dish that is similar to the Indian Briyani. The Saudis love their Albokary. And you will too when you try it out this Eid!

This Eid recipe is a must try for you!

Eid Recipes
Albokary - Saudi Arabian Rice with Chicken




Ingredients

2 whole chickens, each cut to 4.
1-2 Tablespoons olive oil.
3 large onions, finely chopped.
3 cloves garlic, crushed.

Whole Spices
4 cinnamon sticks.
8 whole cloves.
8 whole cardamom pods.
2 shaiba leaves.
1 teaspoon black peppercorns.
1 teaspoon cumin seeds.

pinch of nutmeg.
Fresh ground black pepper .
1 teaspoon salt or to taste.

3 cups basmati rice.
1 cup tomato juice.
3 1/2 cups water.

Method

1) Heat oil in large pan; cook onions until browned, than add garlic and stir

2) Add chicken, salt, ground black pepper and Whole spices, stir, cook, until chicken brown, simmer cover, for 20 minutes per side.

3) Remove chicken from the pan.

4) To cook the rice: add rice to same pan you cook chicken in, just discard cinnamon sticks + shaiba leaves.

5)Add tomato juice +water + salt to basmati rice and bring to boil, simmer cover, cook on a very low heat for 12-20 minutes.

Try this Eid Recipe Today!

Eid Recipe | Beef Rendang from Malaysia

Eid ul Fitr 2009 is fast approaching. We plan to feature some exciting Eid recipes from around the world in this blog. So that you may try these Eid recipes for your family and friends.

Today, we feature a popular Eid recipe from Malaysia. It is called the beef rendang. The beef rendang is a main dish (beef with thick coconut gravy) that is served with white or brown rice. It is customary to cook beef rendang for lunch on Eid day.

The flavorful and fragrant beef rendang is a must try recipe for you!

Eid Recipe
Beef Rendang




Ingredients

3/8 pound shallots
3 cloves garlic
15 dried red chile peppers
5 slices fresh ginger root
5 lemon grass, chopped
2 teaspoons coriander seeds
2 teaspoons fennel seeds
2 teaspoons cumin seeds
1 pinch whole nutmeg
1 tablespoon vegetable oil
1 1/4 pounds beef stew meat, cut into 1 inch cubes
1 1/2 tablespoons white sugar
2 cups shredded coconut
5 whole cloves
1 cinnamon stick
1 2/3 cups coconut milk
7/8 cup water
salt to taste

Method

1) Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.

2) Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.

3) Grind the coriander, fennel, cumin and nutmeg.

4) Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.

5) Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.


Beef Rendang served with white rice