Showing posts with label Cinnamon. Show all posts
Showing posts with label Cinnamon. Show all posts
Ingredients:
(for 3 serving)

1 cup skim milk
¼ cup water
½ cup uncooked couscous
¼ cup dried cranberries
¼ cup raisins
¼ cup chopped walnuts
1 ½ tablespoon brown sugar
½ teaspoon cinnamon
1/8 teaspoon salt

 Preparation:

Bring milk and water mixture to a simmer in a saucepan and then stir in the dry ingredients. Remove from heat, cover and let stand 10 minutes until thickened.

Mesfouf

Added on 4:50 AM

Ingredients:
(for 4 servings)

6 oranges, sliced in rounds, pealed and seeded
6 large pitted dates, chopped
6 almonds, slivered
2 teaspoons butter
juice of half a lemon
1 teaspoon cinnamon
2 teaspoons sugar

 Preparation:

1. In a heavy sauce pan over medium-low heat melt butter. Stir in the almonds. Continue heating until the almonds just begin to brown. Remove from the heat to a plate covered with paper towels. Sprinkle with cinnamon and sugar.
2. Combine oranges and dates in a serving bowl. Gently stir in lemon juice and chill until ready to eat. Just before serving sprinkle almonds over each salad.

Orange and date dessert salad

Added on 1:23 AM

Ingredients:
 
4-lbs. tomatoes, peeled and diced
1 pound lean ground beef
3 onions, minced
5 garlic cloves, pressed
1 tsp. tomato paste
¼ C olive oil
¼ tsp. allspice, ground
¼ tsp. cinnamon, ground
½ C pine nuts
1/8 tsp. turmeric
salt and pepper to taste 
 
Preparation:
 
1. Heat olive oil in pan.

2. Add pine nuts to toast, stirring constantly until they turn a golden brown, about 30 to 45 seconds.

3. Transfer pine nuts to a plate covered with paper towels to drain off excess oil.

4. Saute onions and garlic until onions are translucent.

5. On medium heat saute beef until all the pink is gone.

6. Add allspice, cinnamon, salt, and pepper.

7. Continue to stir and cook beef until it is crumbly.

8. Add tomatoes and tomato paste and cover.

9. Cook for 15 minutes on medium heat.

10. Reduce heat to medium-low, with cover tilted until sauce becomes thick.

11. Serve hot and garnish with pine nuts.

Bandora Yakhni (Lebanese Tomato Stew Soup)

Added on 10:28 PM

Ingredients:

2 x large carrots, cut into wedges.
1 handfull, black olives.
6 x radish, sliced thinly.
1 x clove garlic, chopped.
¼ teaspoon of paprika.
½ teaspoon of ground cumin, or ½ teaspoon of cumin seeds.
1 pinch cayenne pepper.
1 pinch cinnamon.
1 teaspoon salt.
1 x parsley, sprigs, chopped.
1 x fresh lemon, squeezed.
¼ cup of oil, olive.

Preparation:

Bring a pan of water to the boil.

Add the carrotts and cook until tender and then rinse them with cold water.

Drain the carrots and mix with the olives and radishes.

Mix the rest of the ingredients, including the chopped parsley and garlic, to create a marinade.

Pour the marinade over the carrot, olives and radishes and serve.

Moroccan Carrot Salad

Added on 9:17 PM

Ingredients:


For the pastry:

250g Greek strained yoghurt
1 egg
250g butter at room temperature
2 tsp baking powder
1 tsp salt
1 egg yolk beaten with 1 tbsp milk for the finish
Enough soft flour to make a pliable but non-sticky dough.

For the filling :

½ kg beef mincemeat
750 g onions
3 eggs
250g kefalograviera cheese grated – otherwise another hard cheese such as regato
3 tbsp béchamel sauce
¼ tsp cinnamon
1 tbsp crumbled rusks
2 tbsp butter
Salt & pepper to taste

Preparation :

Filling :

Slice the onions and place them in a colander.
Pour salted boiled water over them, rinse and drain well.
Melt the 2 tbsp butter in a pan, add the onions and gently fry for 2 minutes.
Add the mincemeat, cinnamon, salt and pepper and stir well.
Add 100 ml of water and let it boil until just the mixture is left.
Transfer the mixture to a mixing bowl and let it cool.
Add the 3 eggs, cheese, rusks and béchamel sauce and set aside while you prepare the pastry.

Pastry :

Combine all the pastry ingredients in a mixing bowl, except for the egg yolk/milk mixture which is for the finishing.
Knead it well into a pliable but non-sticky dough.
Separate the dough into 2 balls, with the one being slightly larger than the other.
Take the larger ball and roll it out on a floured working surface – enough to more than cover your oven dish.
Place it in a buttered oven dish, covering the bottom, sides and going slightly over the edge at the top.

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Now place the filling mixture on top of the pastry in the oven dish and level it.
Roll out the second (smaller) dough ball and cover the filling.
Butter the edge of the first pastry and fold it over inwards to cover the edge of the second pastry and make a nice border, pressing around the edge with your fingertips.
Brush the surface with the egg yolk/milk mixture.
Make a hole in the centre to allow the steam to escape and prick the rest of the pastry with a fork.
You can make some leaves with the dough and place them around the central hole for decoration.
Place in a preheated oven at 180 degrees Celsius for approx. 45 minutes until it has turned a nice golden brown.

Greek Meat Pie

Added on 8:20 PM

Ingredients:

  • 1 lb. (500 g) fresh pumpkin, diced (1/4" pieces)
  • 1 to 1 1/2 cups cooked or canned chickpeas
  • several small sprigs of cilantro, tied into a bouquet
  • 2 tablespoons vegetable or olive oil
  • 1 medium to large onion, chopped
  • 2 cloves of garlic, finely chopped
  • 4 cups (1 liter) vegetable or chicken broth
  • 2 to 3 teaspoons honey
  • 1 cinnamon stick
  • 1/2 to 1 teaspoon Ras El Hanout
  • 1/4 teaspoon ginger
  • 1/4 teaspoon turmeric

Preparation:

In a small stock pot, saute the onion and garlic in the olive oil over medium-low heat until tender, about 2 to 3 minutes. Add the pumpkin, chickpeas, cilantro, broth, honey, spices and salt and pepper to taste. Simmer, partially covered, about 15 minutes, until the pumpkin is just tender. Remove and discard the cinnamon stick and cilantro.
If you wish to thicken the broth a bit, transfer several spoonfuls of broth to a bowl and allow it cool slightly. Add one or two teaspoons of cornstarch to the cooled broth and stir until the mixture is smooth. Stir the cornstarch mixture into the soup and simmer for several more minutes, until the broth has thickened.
Serve the soup hot or warm with a garnish of freshly ground pepper and nutmeg.

Moroccan Pumpkin and Chickpea Soup

Added on 7:24 PM

 Ingredients:
 
 1 ts Cumin seeds
 1 ts Fennel seeds
 1 ts Coriander seeds
 1/4 ts Cardamom, ground
 1 pn Crushed red pepper flakes
 1 pn Nutmeg, ground
 1 pn Cinnamon
 1 tb Olive oil
 1 1/2 c  Green olives, brought to room temperature
 1 tb Lemon juice
 1 tb Orange juice
 3    Garlic cloves, minced


Preparation:


Heat first 8 ingredients in a small skillet over medium heat until
fragrant, about 2 minutes.  Remove from heat & add olives & toss to
coat.
Stir in remaining ingredients.  Refrigerate in an airtight container
for at least 4 hours or up to 3 weeks.  The longer the marinate, the
better they taste.  Drain & serve at room temperature.

MOROCCAN SPICED OLIVES

Added on 4:49 PM

Ingredients:

• 1 leg of Lamb (de-boned) • Ύ cup Bulghur/ Fine Cracked Wheat • 1 White Onion • 1 tbsp Cinnamon • 1 tbsp All-spice • 1 tsp Salt • Olive Oil (for serving) • Sliced Onions (for serving)

Preparation:



•Remove all fat from the meat and discard it.
•Wash the bulghur thoroughly and soak it in water for 30 minutes.
•Run the lamb meat through a meat grinder.
•Chop the onion into small pieces and mix it with the meat.
•Add in the cinnamon, all-spice and salt.
•Run the meat mixture through the meat grinder for the second time.
•Squeeze out all the water from the bulghur, using your hands or a sieve or cheesecloth.
•Add the bulghur in the ground meat and mix well.
•Taste the meat and adjust the seasoning.
•Place one or two tablespoons of the meat on a plate.
•Serve with pita or flat bread, olive oil and thinly sliced onions.

Kibbeh Nayeh Recipe

Added on 1:22 PM

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