Stuffed Baby Zucchini and Eggplant with Beef Shanks

The Lebanese recipes blog invites you to try Stuffed Baby Zucchini and Eggplant with Beef Shanks. Learn how to make the best Stuffed Baby Zucchini and Eggplant... a middle eastern traditional dish.

Ingredients
10 small baby zucchini or 800 g
10 baby eggplants or 650 g
½ cup egyptian rice or 100 g, soaked in water for 1 hour and drained
200 g lean minced beef
1 medium tomato or 150 g, chopped
¼ cup water or 60 ml
1 teaspoon salt
1 tablespoon ground cinnamon
½ teaspoon ground black pepper
1 tablespoon seven spices, ground
Pinch of ground nutmeg
1 tablespoon vegetable oil
500 g lean beef shanks, cut into big chunks
2 cubes MAGGI® Flavored Mutton Bouillon, crumbled
8 cloves garlic, peeled
9 cups water or 2250 ml, additional quantity
5 tablespoons tomato paste

Preparation

1. Hollow baby zucchinis and eggplants. Wash both well, drain and set them aside.
2. In a bowl, combine and mix rice, meat, tomato, water, salt and spices and set aside.
3. Stuff baby zucchinis and eggplants with this mixture and keep 1cm empty from the top and set aside.
4. Heat the oil in large pot and fry beef shanks for 5 minutes or until brown in color. Remove pot from heat. Add the whole peeled garlic and the crumbled MAGGI® Flavored Mutton Bouillon cubes.
5. Place stuffed eggplants and the baby zucchinis over the shanks side by side. Secure the top with a plate.
6. Combine and mix well the water and tomato paste together. Pour over the prepared pot. Place over medium heat and bring to boil (add salt to your taste) then simmer on low heat for 2 hours or until eggplants and baby zucchinis are well cooked. Remove from heat and serve.

Stuffed Baby Zucchini and Vine Leaves with Lamb Chops - Stuffed Zucchinis With Yogurt Sauce - Yalanji Recipe

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Stuffed Baby Zucchini and Vine Leaves with Lamb Chops

The Lebanese Recipes site invites you to try a delicious and traditional middle eastern dish of Stuffed Baby Zucchini and Vine Leaves with Lamb Chops. Enjoy the middle eastern cooking and learn how to make the best Stuffed Baby Zucchini and Vine Leaves with Lamb Chops.

Ingredients - Serves 8 persons
18 small baby zucchini or 1500 g
35 medium vine leaves
1¼ cups egyptian rice or 250 g, soaked in water for 1 hour and drained
500 g minced lamb
1 medium tomato or 150 g
4 tablespoons butter, melted
¼ cup water or 60 ml
1¼ teaspoons salt
1 tablespoon ground cinnamon
½ teaspoon ground black pepper
1 teaspoon seven spices, ground
Pinch of ground nutmeg
1 tablespoon vegetable oil
1 kg lamb chops, cleaned from fat
4 cubes MAGGI® Mutton Bouillon
8 cloves garlic, peeled
10 cups water or 2500 ml, additional quantity
½ cup lemon juice or 125 ml

Preparation

1. Hollow baby zucchini and then remove extra stems from the vine leaves. Wash both well, drain and set them aside.
2. In a bowl, combine and mix rice, minced lamb, tomato, butter, water, salt and spices and set in fridge for ½ hour.
3. Stuff baby zucchini with this mixture and keep 1cm empty from the top and set aside.
4. To stuff a vine leaves; place it on a working board with the dull side and the stem facing up. Place a teaspoon of the stuffing on the lower part of the leaves, fold the outside edges towards the center and roll tightly into the shape of a finger.
5. Heat the oil in large pot and fry lamb chops for 5 minutes or until brown in color. Remove pot from heat. Arrange lamb chops evenly then add the whole peeled garlic, crumble MAGGI® Mutton Bouillon cubes over the lamb chops.
6. Lines with 1 layer of unstuffed leaves over the lamb chops then place the rolled stuffed leaves above them alternating the direction of each layer.
7. Place stuffed baby zucchini over the stuffed vine leaves side by side. Secure zucchinis with a plate on top.
8. Add water and bring to boil (add salt to your taste) then simmer on low heat for 2 hours or until baby zucchini is well cooked. Add lemon juice and remove from heat.

Stuffed Zucchinis With Yogurt Sauce - kousa mahshi b'banadoura - How to make Yalanji

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Kushari Recipe - Egyptian Kushari Recipe

For Egyptian food lovers, try an Authentic Egyptian recipe for Kushari - a traditional Egyptian dish. Learn how to make delicious Kushari. I am not including directions below how to cook the rice, you need only to cook 2 cups dry rice in your favorite chicken (or vegetable if you'd like to make a vegetarian version) stock. Depending on the type of rice used, the quantity of stock and cooking time can vary, so use the kind you like and cook it the way you like.

Ingredients - Serves 6
1 cup lentils
1 quartered garlic clove
1 tablespoon cumin
3 large onions
1 cup oil
6 ounces uncooked elbow macaroni
2 cups dry rice
salt
chicken stock or vegetable stock
1 (15 ounce) can tomato sauce
1 dash lime juice 2 minced garlic cloves
1 dash yellow mustard
2 tablespoons vinegar

Preparation

1. Chop the onions into small pieces ( I use the small electric food chopper and chop them in batches ) Reserve 1 tablespoon of the chopped onions for use later in the sauce.
2. Heat the oil on med high heat, you want the oil to be very hot before putting in the onions.
3. Add the onions in batches and fry until you get a deep brown (but not burned) color. You want them to be crispy. Be sure to watch them carefully as they go from medium brown to dark kind of quickly.
4. Drain them onto paper towels and set aside.
5. Boil lentils in water (about 4 cups) along with 1 clove garlic cut into quarters, and 1 tablespoon cumin until cooked, drain and set aside. MEANWHILE:.
6. Boil the macaroni until done (about 10 min).
7. Cook the rice in the chicken stock add salt if the broth is unsalted.
8. Put them all together in the same pot and mix well.
9. Make the sauce.
10. In 1 tablespoon oil heated over medium heat add 2 cloves minced garlic, 1 tablespoon chopped onions that you reserved from before, and a dash of salt, stir and fry about 2 minute.
11. Add 1 and ½ teaspoon sugar to the onion garlic mixture and mix well.
12. Next, add one can 15 oz can tomato sauce.
13. Now add 2 tablepoons vinegar, a small squirt yellow mustard and a dash of lime juice. You can adjust the amounts according to your personal taste but it should have kind of a slight puckery bite.
14. To serve, put the kusherie onto a plate and add a SMALL amount of sauce to the top. (A little goes a long way, and you can always add more according to taste) Sprinkle the whole thing liberally with the fried onions. Mix together and enjoy!

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Basbousa Recipe - Egyptian Basbousa - How to Make Basbousa

Easy recipe for Egyptian basbousa - Learn how to make best basbousa, a traditional egyptian desserts dish. This recipe consists of cream, sugar, milk, vanilla powder, baking powder, butter, semolina, and almonds.

Basbousa is a sweet cake made of a semolina soaked in syrup. It is found in the cuisines of the eastern Mediterranean under a variety of names. It appears to be a variant of the Egyptian dish ma'mounia. Basbousa is very common in Arabia. Basbousa is routinely called "Hareesa" in Arabic countries.

Preparation time : 20 minutes
Cooking time : 40 minutes

Ingredients
1 tin NESTLÉ® Cream or 170 g
1 cup sugar or 200 g
2¾ cups milk or 690 ml
2 teaspoons vanilla powder
2 teaspoons baking powder
¾ cup butter or 150 g, melted
5 cups semolina or 800 g
½ cup almonds or 70 g, halved

For the syrup:
1¾ cups water or 440 ml
2½ cups sugar or 500 g
2 tablespoons rose water

Preparation

1. Combine NESTLÉ® Cream , sugar, milk, vanilla powder, baking powder and butter. Stir until sugar dissolves.
2. Add semolina to the milk cream mixture and stir until well combined.
3. Grease a 35cm x 28cm oven tray with butter. Pour semolina mixture in and arrange the surface at one level then decorate with almond halves.
4. Bake in 175°C preheated oven for 35-40 minutes or until the top is golden brown.
5. Remove from oven and pour the syrup equally.
6. Set aside to cool, use a sharp knife to cut in square or diamond patterns and serve.

To prepare the syrup:

1. Boil water and sugar for 5-6 minutes, remove from heat, stir with rose water and allow cooling to room temperature.

Basbousa with Almond - Basbousa with Yogurt Recipe - Basbousa with Pistachio Recipe

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Baba ghanouj Recipe - Best Recipe for Baba ghanouj

Learn how to make the best recipe for Baba ghanouj or some times spelled Baba Ghannouj or Baba Ghannoug. It is a Middle Eastern dish of eggplant mashed and mixed with various seasonings. Frequently the eggplant is baked in the oven or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. It is eaten with pita bread. It is usually of an earthy light brown color some times little off white, depending if you like to have more Tahini. It is popular in the Levant and Egypt.

Cooking time: 20 minutes

Ingredients
2 large eggplants
3 garlic cloves minced
1/3 cup tahini sauce
1/2 teaspoon salt
1/4 cup lemon juice

Preparation

1. heat the oven to 400 degrees F. Make a few 1’’ slits all around each eggplant. Wrap the eggplants in a aluminum foil. Roast it for 40 minutes, or until soft. Let it cool for 10 minutes.
2. Mash garlic with little salt, mash it really good to paste consistency.
3. Peel the eggplants.
4. In a food processor, mix the eggplants, garlic, tahini, salt and lemon juice until just combined.
5. Drizzle with olive oil. Serve with pita bread.

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