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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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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Jameed - About Jameed

Find everything about jameed - What is Jameed? How to make it at home (but don't try)? How to buy Liquid Jameed? Mansaf Recipe using jameed and videos about : Learn how to eat mansaf the Bedouin Way and a TV Report: Traditional Jordanian method of preparing mansaf the national dish of Jordan.

What is Jameed?
Jameed (Arabic: جميد) is hard dry laban made from sheeps' milk. Milk is kept in a fine woven cheesecloth to make a thick yogurt. Read more...

How to Make Jameed at Home?
Jameed is a popular ingredient found most commonly in the Jordanian dish called "mansaf." Jameed is a dehydraded, defatted yogurt that is hardened into small balls, and then reconstituted when used in cooking. Read More... but do't try to make it! it's a lot of work, I personally buy it like others do.

How to buy Liquid Jameed?
Due to the long hours of preparation of jammed many families shy away from making Mansaf. Jameed is not typically found in the United States, check Middle Eastern specialty markets or online Jordanian grocers to find the most authentic.

Today with Kasih Liquid Jameed, the first prepackaged liquid jameed in the world, preparing the Mansaf dish has never been easier.

Kasih is introducing liquid jameed in room temperature stable packages. It is available in liquid form where 100 % jameed stones have been soaked, filtered and diluted with water. The liquid is then sterilized and packed in sterilized aluminum bags to keep it stable at room temperature. Read more...

Mansaf Recipe Using Jameed
Mansaf consists of Arabic rice, a rich broth made from dry sour milk (jameed), and either lamb or chicken. Whether Jordanains are celebrating a graduation, an engagement, or a wedding- Mansaf is commonly served. Read More...

Video: Learn How to Eat Mansaf the Bedouin Way

Video TV Report: Traditional Jordanian method of preparing mansaf (sorry it's in Arabic)

Enjoy!!!

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Mansaf Recipe - Recipe for Mansaf

Recipe for best Jordanian mansaf - Learn how to cook mansaf the national dish of Jordan. Mansaf symbolizes an occassion. Mansaf consists of Arabic rice, a rich broth made from dry sour milk (jameed), and either lamb or chicken. Whether Jordanains are celebrating a graduation, an engagement, or a wedding- Mansaf is commonly served.

Mansaf on the menu is the greatest symbol in Jordanian culture for generosity. The level of generosity is determined by the amount of lamb presented. Spoons are not commonly used when eating Mansaf. Guests feast from the communal dish using their hands. Due to the fact that it symbolizes a social community gathering. The grand presentation is placed in the middle of the dinning setting.

Ingredients

• 4 kilos Lamb
• 1 Kilo Jameed
• chopped Onion
• 2 Kilos Egyptian Rice
• Margarine
• Pine Nuts and Fried Almonds

Preparation

1. Jameed is washed and soaked in water for an hour, then mashed with the blender then dried out.
2. Meat is washed and put in a tray and soaked in water.
3. Onion (chopped into squares) is added, then meat is boiled to be rather cooked.
4. Meat is removed and soup is taken.
5. Jameed juice is mixed with the soup and left to boil, it can be thickened with cornstarch as wished.
6. Meat is added and it is kept on fire until soup and meat are cooked well.
7. Rice is cooked, and then two or three Arabic loaves are put in the tray.
8. Rice is put on the bread pyramidically, then pieces of meat are arranged on the surface.
9. Decorate mansaf with the pine nuts and almonds.
10. Serve mansaf with hot jameed juice and sprayed on mansaf as wished.

Try Traditional Recipe
Palestinian Couscous - Moroccan Couscous with Lamb - Musakhan - Machboos - Saudi Kabsa Recipe - Eggplant and rice (Makloobet betenjan) - Knafeh - Arabic Coffee

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