Wednesday, May 7, 2014

Stuffed Kabocha Squash with Arabic Lamb Stew Recipe

Photo: Yunhee Kim; Styling: Karen Shinto

Yield: Makes 6 servings
Total: 3 Hours


 3 tablespoons olive oil, divided
1 pound lamb stew meat, cut into 1 1/2-in. chunks
1 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
3/4 pound shallots, peeled, cut in half if large
About 2 1/4 cups reduced-sodium chicken broth, divided
2 tablespoons baharat
1/4 cup white basmati rice, rinsed
1 1/2 cups coarsely chopped tomatoes
1 kabocha squash (3 1/2 to 4 lbs.)
1 1/2 tablespoons sliced chives


1. Heat 1 tbsp. oil in a 5- to 6-qt. pan over high heat. Sprinkle lamb with 3/4 tsp. salt and 1/4 tsp. pepper, then brown in oil, stirring occasionally, 6 to 8 minutes. Transfer lamb to a bowl and reduce heat under pan to medium-high.

2. Add shallots, 1 tbsp. oil, and 1/4 cup broth to pan; stir to loosen browned bits. Cook, stirring occasionally, until shallots are browned, 7 to 10 minutes; add a splash of water if drippings start to get dark. Return meat to pan and sprinkle with baharat. Add 2 more cups broth, stirring to loosen browned bits. Cover, bring to a boil, then reduce heat and simmer 1 hour, adding another 1/4 cup broth if pan starts to dry. Stir in rice and tomatoes and return to a boil. Meanwhile, continue with recipe. 

3. Preheat oven to 375°. With a short knife, carefully cut around squash stem to make a 4-in. lid. Pry out lid with a table knife. Scrape out and discard seeds from lid and squash. Brush interior of squash and inside of lid with remaining 1 tbsp. oil, then sprinkle them with remaining 1/4 tsp. each salt and pepper, tipping squash to coat evenly. Set squash on a rimmed baking sheet. Prick with a fork in a couple of spots near the top.

4. Fill squash with as much stew as fits. Set lid in place and bake until squash is just tender inside when pierced, 70 minutes to 1 1/2 hours. Meanwhile, spoon remaining stew into a small loaf pan, cover with foil, and bake 1 hour.

5. Stir chives into stew in pan and squash. Transfer squash to a platter with 2 wide spatulas (squash may split a little; this is okay). Use a big metal spoon to scoop out squash and stew into soup bowls, adding stew from pan. 
Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
Calories: 326
Calories from fat: 33%
Protein: 22g
Fat: 12g
Saturated fat: 3.1g
Carbohydrate: 36g
Fiber: 4.5g
Sodium: 542mg
Cholesterol: 48mg

Coriander and Sumac Roast Chicken with Chickpeas and Hazelnuts Recipe

photo: Coriander and Sumac Roast Chicken with Chickpeas and Hazelnuts Recipe

Yield: Serves 6
Total: 1 Hour, 30 Minutes


2 tablespoons plus 1 tsp. ground coriander
About 3 1/2 tsp. sumac*, divided
2 teaspoons ground cumin
1 teaspoon pepper
1 1/2 teaspoons kosher salt, divided
1 whole chicken (4 to 4 1/2 lbs.), lumps of fat removed
3 tablespoons olive oil, divided
1 lemon, quartered
1 tablespoon butter
1/4 cup golden raisins
1/4 cup dried currants
1 can (14.5 oz.) chickpeas (garbanzos), rinsed
3 tablespoons coarsely chopped flat-leaf parsley
1/2 cup coarsely chopped roasted hazelnuts
Hot long-grain white rice for 6, cooked with a little dried mint
Plain whole-milk yogurt seasoned with dried mint and salt


1. Preheat oven to 400°. Combine 2 tbsp. coriander, 2 tsp. sumac, the cumin, pepper, and 1 tsp. salt. Rub chicken with 1 1/2 tbsp. oil, then inside and out with spice mixture. Put lemon inside cavity. Set chicken, breast up, on a rack in a roasting pan. Tie legs together loosely with kitchen twine.

2. Roast chicken 45 minutes, then baste every 15 minutes or so with pan drippings until a leg joint wiggles easily and juices run clear, about 30 minutes more.

3. Heat remaining 1 1/2 tbsp. oil and the butter in a frying pan over medium heat. Add raisins, currants, 1 1/2 tsp. sumac, and remaining 1 tsp. coriander and 1/2 tsp. salt. Cook, stirring, until puffy and sizzling, 2 to 3 minutes. Stir in a splash of water, the chickpeas, and parsley and cook until hot. Stir in hazelnuts.

4. Spread rice on a platter. Arrange chickpea mixture over rice, then set chicken on top and remove twine. Serve with yogurt, the roasted lemon, and more sumac to add to taste.

*Find in the spice aisle or at

Note: Nutritional analysis is per serving without rice.

Nutritional Information

Amount per serving

Calories: 576
Calories from fat: 56%
Protein: 44g
Fat: 36g
Saturated fat: 8.6g
Carbohydrate: 18g
Fiber: 2g
Sodium: 585mg
Cholesterol: 164mg

Photo: Maren Caruso; Styling: Nissa Quanstrom

Yield: Serves 4
Total: 40 Minutes


1/2 cup salted roasted pistachios
3/4 cup coarsely chopped onion, plus 4 onion slices (1/4 in. thick)
1 large egg white, whisked to blend
1/2 pound ground lamb
1/2 pound ground beef
1 tablespoon baharat* (Arabic spice blend)
2 teaspoons black pepper
4 to 5 tsp. Aleppo pepper*, divided
1 1/4 teaspoons kosher salt
3 cups cherry or pear tomatoes (any color)
1/4 cup mayonnaise
1 1/2 teaspoons lemon juice
2 teaspoons olive oil
4 hamburger buns, split
Butter lettuce leaves


1. Soak 8 bamboo skewers (8 in.) in water for half an hour.

2. Heat a grill to medium (350° to 450°). Coarsely grind pistachios in a food processor, then pour into a bowl. Whirl chopped onion in processor until smooth and add to nuts along with egg white, meat, baharat, black pepper, 2 1/2 tsp. Aleppo pepper, and the salt. Mix with your hands. Shape into 4 patties, 1/2 in. thick.

3. Thread tomatoes lengthwise onto skewers. Combine mayonnaise, 1 to 2 tsp. Aleppo pepper, and the lemon juice and set aside. Brush onion slices with oil.

4. Grill burgers, tomatoes, and onion slices, turning once, until burgers are cooked through (6 to 8 minutes total), and vegetables are charred (3 to 5 minutes). Transfer to a platter as done. Grill buns cut side down until golden, 1 to 2 minutes.

5. Spread buns with mayo. Toss onions with a little Aleppo pepper. Build burgers with lettuce, onions, and some tomatoes from skewers; serve the rest on the side.
*Find in the spice aisle or at

Nutritional Information

Amount per serving
Calories: 598
Calories from fat: 54%
Protein: 32g
Fat: 36g
Saturated fat: 8.6g
Carbohydrate: 39g
Fiber: 6.1g
Sodium: 925mg
Cholesterol: 81mg

Persian Pomegranate and Pistachio Meatball Recipe

photo : Persian Pomegranate and Pistachio Meatball Recipe

Total Time: 27 mins
Prep Time: 12 mins
Cook Time: 15 mins

Delicious , aromatic and tasty meal . comes from the heart of Iran , the taste that makes you fly !!!


Yield: 24

For the Meatballs

1 small onion, completely chopped
1 1/2 cups raw pistachios
1/4 cup breadcrumbs
2 cups fresh parsley, chopped
1 cup fresh tarragon, chopped
1 cup fresh cilantro, chopped
1 tablespoon fresh lime juice
1 teaspoon red pepper flakes
1 teaspoon fresh ground black pepper
1 tablespoon ground cumin
1 teaspoon salt
2 lbs ground lamb
1 egg
1/2 cup canola oil or 1/2 cup olive oil

For the Glaze

3/4 cup pomegranate molasses
1/4 cup honey or 1/4 cup grape molasses
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon red pepper flakes

For the Garnish

2 tablespoons chopped pistachios
1 sprig basil
mixed sprouts
1 cup fresh pomegranate


1 To make the meatballs: Pulse all the ingredients, except the meat and egg, in a food processor until you have a grainy paste.

2 Transfer to a large mixing bowl and add the meat and egg. Lightly knead with your hands for a few minutes (do not over mix).

3 Cover and place in the refrigerator for 30 minutes and up to 24 hours.

4 Preheat the oven to 500?F. Generously oil a wide, nonreactive baking dish (wide enough to fit 24 meatballs, about 12x14 inches) and set aside.

5 Remove the paste from the refrigerator and shape into bite-sized balls (about 1 1/2 tablespoons each, you can use an ice cream scoop) and place the meatballs in the baking dish and brush well with oil. Bake in the oven for 10 minutes.

Meanwhile, in a mixing bowl combine all the ingredients for the glaze. It is important that you taste the glaze and be sure that it has a good balance between sweet and sour—add more honey if the pomegranate molasses you have used is too sour.

7 Reduce the oven to 400?F. Glaze the meatballs and bake for another 5 minutes to infuse them with the flavor of the pomegranate. Adjust seasoning to taste. If too sour add more honey; if too sweet add more pomegranate molasses. Keep warm in the oven until ready to serve.

8 Place the meatballs with its sauce in deep serving dish and garnish.

Middle Eastern style lamb recipe

photo : Middle Eastern style lamb recipe


4tbsp olive oil
2 lamb shanks
2 onions, 1 chopped, 1 sliced
3 cardamon pods, bashed
1 cinnamon stick
2 cloves
1tsp cummin
1tsp ground coriander
2 garlic cloves, chopped
500ml chicken stock
175g basmati rice
100g green lentils
½ small bunch coriander, chopped to serve
1 pomegranate, seeds only to serve 

Heat oven to 160C/140 C fan/gas 3. Heat 1 tablespoon oil in a small, deep casserole dish, brown the lamb all over then remove from the pan. Add the chopped onions and spices to the pan with the garlic and fry for a few minutes or until the spices are fragrant and the onion is turning golden and beginning to soften. Return the lamb to the pan, pour on the stock, it should cover the meat on the shank, bring to a simmer then cover and transfer to the oven for 1 hour 40 minutes.

Rinse the rice and lentils until the water runs clear. Remove the lamb from the oven then add the rice and lentils. Put the lid back on then cook for a further 20 minutes. Remove and leave to stand with the lid on for 10 minutes. Meanwhile heat the remaining oil in a large non stick frying pan and fry the onion slices until golden and really crispy, drain on kitchen paper and sprinkle with a little salt to keep them crisp. Remove the lamb from the bone and serve with the soft rice and lentils, chopped coriander, pomegranate seeds and crispy fried onions.

From Tesco realfood

Middle Eastern spiced beef pilaf recipe

photo : Middle Eastern spiced beef pilaf recipe


2tbsp olive oil
500g diced beef
2 onions, finely sliced
2 cloves garlic, crushed
50g pinenuts
½tsp chilli flakes
1tsp ground coriander
1tsp ground ginger
1tsp ground cinnamon
½tsp ground turmeric
400ml beef stock
75g sultanas
200g basmati rice
small bunch coriander, chopped

Turn the slow cooker on to high or low. Heat a large frying pan with 1 tbsp of the oil and when hot add the beef. Cook until browned all over. Spoon into the slow cooker dish.

Add the remaining 1 tbsp oil to the frying pan and add the onion, garlic, pinenuts, chilli and all the spices. Fry for a few minutes until the onion is beginning to soften. Pour in the stock, bring to the boil then pour over the beef in the slow cooker dish. Season with salt and freshly ground black pepper and stir. Cover with a lid and cook for 4 hours on high and 8 hours on low.

Around 40 minutes before you plan to eat, place the rice in a sieve and rinse under the cold tap. Stir into the slow cooker dish along with the sultanas. Cover and cook for 40 minutes. Stir in half of the chopped coriander and serve the rest scattered over the top.  

Adopted from Tesco realfood

Souvlaki style roasted BBQ Lamb steaks, with Green Salad and Roasted Potato Chips Recipe

photo :Souvlaki style roasted BBQ Lamb steaks, with Green Salad and Roasted Potato Chips Recipe

20 Min Prep • 1 Hour Cook
8 Ingredients 


1.5kg diced lamb back straps

Pita/ Souvlaki style wraps

Tzatziki sauce

Iceberg lettuce

4 x Tomatoes

Half lemon

Potatoes for big chips

Duck fat to cook big chips


1. BBQ Lamb on BBQ for approx. 10-15 mins

2. Squeeze half a lemon on Lamb whilst cooking

3. Cut up lettuce and tomato

4. Cut up potatoes into big chunks, cover in duck fat and place in oven to roast for approx. 1 hour

5. Whilst waiting for potatoes to cook, wrap pita bread in foil and place on BBQ for about 10 mins to get warm

6. Once pita’s are warm, place all ingredients on (Lamb, lettuce, tomato and tzatziki )

7. Serve with big chips
Related Posts Plugin for WordPress, Blogger...