Spicy Hummus: Quick Chickpea Spread Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Spicy Hummus: Quick Chickpea Spread Recipe. Enjoy cooking tasty Arabic food and learn how to make Spicy Hummus: Quick Chickpea Spread.

Prep Time: 5 min
Level: Easy
Yield: 4 servings

Ingredients

1 (14.5 ounce) can chickpeas (garbanzo beans), drained
2 rounded tablespoons tahini sesame paste, found in both dairy and dry specialty foods sections
A drizzle extra-virgin olive oil
1/2 teaspoon crushed pepper flakes
1 teaspoon (1/3 palm full) ground cumin
1 teaspoon (1/3 palm full) ground coriander
1 clove garlic, crushed
Coarse salt
1/2 lemon, juiced
Pita breads, grilled and cut into wedges for dipping

Directions

Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste. Transfer to a small dip dish and surround spread with warm pita wedges. This recipe makes a great appetizer, or anytime snack.

Tidbit: this is a fantastic dish to take to a pot luck or block party -- it's always a hit!

Recipe courtesy Rachael Ray

Hummus Ma Lahma - Red Pepper hummus Recipe - Falafel & hummus on pita bread

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Lamb Stuffed Cabbage Rolls Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb Stuffed Cabbage Rolls recipe. Enjoy cooking tasty Arabic food and learn how to make Lamb Stuffed Cabbage Rolls.  


Preparation time :       25 minutes
Cooking time :     1 hour

Ingredients

25 leaves white cabbage
1 cup rice or 200 g, soaked for 30 minutes and drained
300 g minced lamb
2 cloves garlic, crushed
1 teaspoon ground allspice
� teaspoon ground cinnamon
1 teaspoon dried mint
2 tablespoons butter
10 cloves garlic, extra
2 cubes MAGGI� Flavored Mutton Bouillon
2 cups water or 500 ml
2 tablespoons lemon juice

Preparation

Blanch cabbage leaves in boiling water for 5-6 minutes or until soft and pliable.

Combine rice, meat, garlic, spices, mint and butter in a bowl.

Place a heaping tablespoon of the filling on a leaf lengthwise, fold the outside edges towards center and roll.

Arrange cabbage rolls in a casserole dish or medium pot, insert garlic cloves at interval between rolls.

Dissolve MAGGI� Flavored Mutton Bouillon cubes with water, add lemon juice and pour over the rolls. Add enough water just above the rolls.

Cover and cook over low heat for about 1 hour, or until rice is cooked.

Serving tips : Serve with yoghurt.

Nutrition Information

Fats : 16.00 g
Protein : 13.00 g
Carbohydrate : 37.00 g
Energy : 337.00 Kcal


Cabbage Rolls with Spicy Vegetables - Stuffed Cabbage Recipe - Malfouf

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Lamb Stuffed Vine Leaves Recipe

The Arabic Food Recipes kitchen (The home of delicious Arabic/Middle Eastern food recipes) invites you to try Lamb Stuffed Vine Leaves Recipe. Enjoy cooking Arabic Food and learn how to make tasty dish of Lamb Stuffed Vine Leaves.

Preparation time :	25 minutes
Cooking time :	55 minutes

Ingredients (Serves 5 persons)

3 tablespoons olive oil
1 small onion or 100 g, finely chopped
300 g minced lamb
1 clove garlic, crushed
� teaspoon ground cinnamon
1 cube MAGGI� Mutton Bouillon, crumbled
� cup egyptian rice or 150 g
1 medium tomato or 150 g, finely chopped
2 tablespoons fresh parsley, finely chopped
3 tablespoons pine seeds, roasted
50 vine leaves
1 cube MAGGI� Mutton Bouillon, dissolved in 2 cups or 500 ml water

Preparation

Heat the oil in a pan, add onions and cook on medium heat for 3-4 minutes until softened. Add meat, garlic and cinnamon, and cook until the pink color disappears then remove from heat.

Add the crumbled MAGGI Authentic Taste Mutton Stock cube, rice, tomato, parsley, pine seeds and mix well.

To stuff vine leaves: place it on a working board with the dull side and the stem facing you. Place a teaspoon of the stuffing on the lower part of the leaf, fold the outside edges of the leaf towards the center and roll tightly into the shape of a finger.

Line the bottom of a sauce pan with two layers of unstuffed leaves then place the rolled stuffed leaves, alternating the direction of each layer.

Add the dissolved MAGGI Authentic Taste Mutton Stock cube with more water if needed under the top level of the rolls. Place two plates on top to press the vine leaves.

Bring to boil, then lower the heat, cover and simmer for 40-45 minutes until leaves are tender and the rice is cooked.

Serve warm, garnished with lemon slices and sprinkle with their juice.

Nutritional Information

Fats : 27.00 g
Protein : 16.00 g
Carbohydrate : 34.00 g
Energy : 431.00 Kcal

Stuffed Baby Zucchini and Vine Leaves with Lamb Chops - Stuffed Grape Leaves - Yalanji

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Rice with Broad Beans and Meat Recipe

The Arabic Food Recipes Kitchen invites you to try delicious Rice with Broad Beans and Meat Recipe. Enjoy Arabic food and learn how to make tasty and easy dish of Rice with Broad Beans and Meat.

Serves: 8 persons

Ingredients
2 tablespoons vegetable oil, or ghee
1� kg lamb shanks
1 bay leaf
1 small cinnamon stick
� teaspoon whole black peppers
6 cups water or 1� liters

For the rice:
3 tablespoons vegetable oil, or ghee
2 medium onions or 300 g, finely chopped
1 cup frozen broad beans or 200 g, or fresh, peeled
3 cups basmati rice or 600 g
� cup fresh dill, chopped
3 cubes MAGGI� Chicken Bouillon
4 whole cardamom pods
� teaspoon ground black pepper

Preparation

1. Heat oil or ghee in a pot, fry meat until golden brown. Season with bay leave, cinnamon stick and black pepper corns. Add water, cover and simmer the stock on low heat for 2 hours removing froth as it appears. Once the meat becomes tender turn off the heat and set aside.
2. In another pot, heat the 3 other tablespoons of oil or ghee, add chopped onions and fry for 6 minutes. Add the broad beans to the onions and cook for another 2 minutes.
3. Add rice, chopped dill, MAGGI� Chicken Bouillon cubes, cardamom pods, and black pepper and mix well.
4. Add 4� cups (or 1125ml) of the meat stock to the rice mixture and cook on low heat for 20 minutes or until the rice is cooked.
5. Arrange the rice in a wide serving dish, pour the meat on top and serve.

Broad Beans Stew with Lamb - Middle Eastern broad bean dip recipe - Saudi Rice with Meat

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Sfiha Recipe - How to Make Sfiha

Learn how to make the best Middle Eastern Sfiha (meat pies with dough). Easy and delicious recipe to make sfiha appetizer/side dish.

Sfiha is a pizza-like dish eaten in the Levant. The dish originates in Syria. They are also very popular in Brazil and Argentina due to the presence of a large Levantine community.

Ingredients
Dough (see Pastry Dough Recipe)
1/2 kg (16 oz) ground lamb meat
1 kg (32 oz) firm tomatoes, finely chopped
5 medium onions, finely chopped
1 tspn salt
A dash of ground cayenne red pepper, ground cinnamon, and ground allspice
2 tbls butter, diced
2 tbls yogurt
1 tbls sesame paste (Tahini)
1 tbls pomegranate thickened juice (if available)
4 tbls fried pine nuts

Preparation

1. Mix well meat, tomatoes, onion and spices. Add yoghurt, sesame paste and pomegranate. Mix all with fried pine nuts. Add butter.
2. Divide dough into walnut size balls. Roll between hand palms to smooth.
3. Roll out balls with a rolling pin to form 8 cm diameter circles. Put one tbls of meat mixture on dough circle seeing that a cube is in each spoon.
4. Bring the edges up and press to make a square.
5. Arrange meat pastries in a tray brushed with butter. Bake in a moderate heat oven (180� C) for 30 minutes or till dough is golden and meat is cooked.
6. Serve hot with yogurt.

See also Manakish Recipe

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Labneh Recipe - Recipe for Labneh

Easy recipe for labneh. Learn how to make the best labneh dip by rolling yogurt into golf-sized balls. Yogurt cheese balls are usually served as part of a Middle Eastern mezze platter.

Ingredients - Makes 15-20

• 1.5kg thick Greek yoghurt
• 2 bay leaves
• 2 sprigs rosemary
• 2 sprigs oregano
• 2 garlic cloves
• 2 cups (500ml) extra virgin olive oil, preferably Greek

Method

1. Place yoghurt in a bowl with 2 teaspoons sea salt and stir to combine. Lay muslin on a workbench, place yogurt in center, then gather up muslin sides and tie with string. Suspend the ball over a bowl - we found the best way to do this was to tie the ball to a wooden spoon, then rest the spoon on the top of a bowl, allowing the ball to hang down. Leave to drain in the fridge for 3 days. Discard the whey that has drained out, remove yogurt to a bowl and discard muslin.
2. Roll yogurt into golf-sized balls, lay on a baking tray and refrigerate for 3 hours to dry out. Place in a sterilised preserving jar with herbs and garlic, cover with oil and seal. Leave to marinate for 24 hours. Keep for up to 1 week.

Notes & tips
These delicious little yogurt cheese balls are usually served as part of a Middle Eastern mezze platter with dips, marinated vegetables and warm pita bread. You will need a double thickness of butter muslin*.

* Butter muslin is available from kitchenware and haberdashery stores.

Source
delicious. - November 2003, Page 142
Recipe by Valli Little

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Foul Mudammas - Foul Mudammas Recipe

Recipe for Foul Mudammas, learn how to make best foul mudammas, a dish made from fava beans, which are cooked and served with diced cucumbers, tomatoes, and parsley in a pita and is commonly served in the middle east as a breakfast food.

Ingredients
1 Can fava beans 16oz
1 Can garbanzo beans 16oz
2 Large minced Garlic
1 tsp of salt
1/2 Cup lemon juice
1/2 cup chopped tomato
1/2 cup chopped parsley
2 radish sliced
1 tsp cayenne pepper
1/4 cup extra virgin olive oil

Preparation
In a pot warm up the fava beans and chick peas then transfer to a large bowl. Add minced garlic with salt and lemon juice and combine with beans. With a mortar, mash half of the beans then mix with a spoon. Top with freshly chopped parley, tomato, radishes, olive oil and cayenne pepper. Serve with pita bread.

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Humous Recipe - How to Make Humous

Recipe for humous, a very popular Middle Eastern dip that is used as an appetizer and served with pita bread. Learn how to make humous the easy way, while still being authentic!

Ingredients
2 cups canned chick-peas, drained juice of 2 lemons
1 tsp. salt
1/4 tsp. cumin
3 tbs. pure tahini paste or 1 cup tehina (see above recipe)
2 garlic cloves, mashed
2-3 tbs. oil
parsley (for garnish)

Preparation
Place all the ingredients in a food processor or blender, mix until chick-peas are smooth. Refrigerate hummus in a covered container. Serve well-chilled, with chopped parsley on top. If desired, reserve 1/4 cup unmashed chick-peas and sprinkle on top. More garlic may be added, if desired. If pita is not available, crackers or thick slices of French or Italian bread may be used.

More humous recipes
Garlic Hummus Recipe
Feta Hummus Recipe
How to make Best Hummus

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Fasolia - Fasolia Recipe

Fasolia is a famous main dish in many Arab countries and it is served with Lebanese rice. Enjoy this Fasolia recipe (white beans).

Ingredients

1lb dried haricot beans
1 large onion, sliced
2 cloves garlic, thinly sliced
peeled tomato
1 tbsp tomato puree
olive oil for frying
salt

Preparation

1. Soak the beans overnight.
2. Drain and add fresh cold water. Bring to boil.
3. Meanwhile, saut� the onions and garlic.
4. Add peeled tomato, tomato puree and cook for 2-3 minutes.
5. When the beans have come to the boil for 10 minutes, drain and add freshly boiled water enough to cover.
6. Add the tomato sauce, cover and simmer for 45minutes or until the sauce has thickened and the beans are cooked.
7. Five minutes before the end, add the salt and pepper.
8. Allow the beans to stand for at least 15 minutes before serving. Serve as a main dish with Lebanese rice.

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Sahlab - Oriental Sahlab

Enjoy this warm oriental sahlab desserts recipe during winter. It is easy to prepare! have fun with your kids, they will love it.

Ingredients

• 4 cups water or 1000 ml
• 1 tin NESTLɮ Sweetened Condensed Milk or 397 g
• � teaspoon mastic, ground
• � teaspoon ground mahlab
• 3 tablespoons corn flour or 40 g
• 3 tablespoons rose water
• 1 teaspoon ground cinnamon

Preparation

1. Add water, NESTLɮ Sweetened Condensed Milk , mastic, mahlab and corn flour to a large saucepan.
2. Bring to boil then simmer for 7-10 minutes while stirring continuously.
3. Remove from heat, add rosewater then pour mixture into serving cups.
4. Sprinkle with cinnamon and serve hot with �Kaak� Arabic biscuits.

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Hummus - How to make Best Hummus

How to make best hummus?

Hummus is one of the most popular Middle Eastern dips. Served with fresh or toasted pita bread, hummus makes for a great snack or appetizer.

Prep Time: 10 minutes

Ingredients:
1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil

Preparation:
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

Variations
For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.

Storing Hummus
Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.

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Garlic Hummus - Garlic Hummus Recipe

Great Garlic Hummus Recipe - Enjoy middle eastern hummus.

Makes 3 cups

Ingredients
* 600g canned chickpeas, drained, rinsed
* 3 garlic cloves, crushed
* 100ml olive oil
* 2 tbs tahini paste*
* 1 tsp ground cumin
* Juice of 1 lemon
* Toasted Turkish bread, to serve

Method

1. Place the chickpeas, garlic, olive oil, tahini paste, cumin and lemon juice in a food processor and process until combined. Add 1/4 cup (60ml) of water and process again until quite smooth.

2. Place hummus in a bowl and serve with toasted Turkish bread.

Notes & tips
* From health food stores and selected supermarkets.

Source
delicious. - June 2004, Page 107
Recipe by Valli Little

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Falafel Sauce - Falafel Hot Sauce Recipe

Recipe for falafel hot sauce. Falafel hot sauce can be drizzled into a falafel pita sandwich or used for dipping.

Preparation Time 5 minutes
Cooking Time 20 minutes

Ingredients
3/4 cup tomato paste
1/4 cup water
1/2 teaspoon harissa or hot sauce
2 cloves garlic, pressed
1 teaspoon lemon juice
1 tablespoon fresh parsley, finely chopped

Preparation
In a medium saucepan, combine all ingredients. Bring to a boil, then reduce heat to low and allow to simmer for 15 -20 minutes. Sitting frequently.

Serve falafel hot sauce immediately as a dip for falafel or drizzle onto falafel pita sandwich. Falafel hot sauce is great at room temperature and even cold!

Store in refrigerator for up two weeks.

Try
Falafel Recipe from Scratch
Make Best Falafel Balls Recipe
How to Make Perfect Shape of Falafel?
Falafel Maker
Falafel Nutrition facts

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Fried Meat Sambousek recipe

Learn how to make best oriental Sambousek filled with fried meat.

Preparation time : 30 minutes
Cooking time : 15 minutes

Ingredients


For the dough:
3 cups plain flour or 420 g
1 tablespoon sugar
1� teaspoons salt
� cup butter or 110 g, softened
� cup water or 185 ml

For the stuffing:
2 tablespoons vegetable oil
2 medium onions or 250 g, chopped
500 g minced lamb
2 cubes MAGGI� Mutton Bouillon, crumbled
2 tablespoons pine seeds, toasted
� teaspoon ground black pepper
1 teaspoon seven spices
� teaspoon dried mint
2 cups oil for deep frying

Preparation

Place flour in a deep bowl, add sugar, salt, butter and mix well with your fingertips until it resembles fine breadcrumbs.

Gradually add little quantities of water and mix thoroughly until a dough forms. Cover with kitchen cloth and set aside for 30 minutes.

Meanwhile, heat the vegetable oil in saucepan and saut� onion for 2 minutes then add the minced lamb and fry for 5 minutes or until brown in color. Add the crumbled MAGGI� Mutton Bouillon cubes, toasted pine seeds, spices and dried mint. Stir for few seconds or until all are well combined then set aside to cool.

Roll the dough into around 3 millimeters thin pastry. Using a medium size cup or dough cutter, cut round pieces of the dough. Place 1 tablespoon of the stuffing in the center of each piece and seal the edges by twisting them or pressing with fork.

Deep-fry the sambousek in 190�C preheated oil for 5-6 minutes or until golden brown in color. Remove from oil and place in kitchen tissues to absorb excess oil then serve.

Cooking tips : Mixing 1 tablespoon of labneh with the stuffing will result in a better taste.

Nutrition Information

Fats : 25.00 g
Protein : 11.00 g
Carbohydrate : 30.00 g
Energy : 394.00 Kcal

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Pistachio Baklawa

Learn how to make best oriental Baklawa recipe filled with Pistachio.

Ingredients

For the syrup:
2 cups sugar or 400 g
1 cup water or 250 ml
1 tablespoon lemon juice

For the baklawa:
15 sheets filo pastry, thawed if frozen
� cup butter or 150 g, melted
� cup caster sugar or 50 g
1 cup ground almonds or 100 g, mixed with the caster sugar

For the filling:
2� cups pistachio nuts or 375 g
1 tablespoon blossom water
2 tablespoons rose water
1 tin NESTLɮ Sweetened Condensed Milk or 397 g
3 slices toast bread, crust removed

Preparation

To prepare the syrup:

In a small pot, dissolve sugar in water and bring to boil then simmer until it becomes a syrup. Stir in lemon juice and set aside to cool.

To prepare the filling:

Combine all ingredients for the filling in a blender; beat until well combined and set aside.

To prepare the baklawa:

Grease a 40cm x 30cm oven tray, place 1 sheet of filo pastry, brush with butter and repeat the same with 5 more sheets.

Carefully spoon the filling all over the pastry.

Place 1 sheet of filo pastry to cover the filling, brush with butter and sprinkle with a little of almond mixture.

Top with another sheet. Sprinkle with little almond mixture and repeat method with the remaining sheets.

Brush the surface with melted butter, then cut parallel lines through pastry and filling to get diamond shaped pieces.

Bake in a 185�C preheated hot oven for 25-30 minutes or until it becomes golden color.

Pour the cool syrup over the baklawa as soon as it comes out of the oven.

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Falafel & hummus on pita bread

Cooking Time 25 minutes

Ingredients (serves 4)

1 x 200g pkt falafel mix
60ml (1/4 cup) olive oil
4 rounds Greek pita bread (Buttercup brand)
1 large green zucchini, ends trimmed, coarsely grated
1 x 200g punnet grape tomatoes, halved
1 x 250g container hummus
1/3 cup loosely packed fresh continental parsley leaves

Method

1. Make up the falafel mix following packet directions. Divide falafel mixture into 8 equal portions and shape into 5cm patties. Heat 2 tbs of the oil in a large non-stick frying pan over high heat. Add the patties and cook for 4-5 minutes each side or until golden. Transfer patties to a plate and cover with foil to keep warm.
2. Heat the remaining oil in the frying pan over high heat. Add the pita bread and cook for 1 minute each side or until golden brown. Place pita bread on serving plates. Top with zucchini, tomato and falafel. Top with a dollop of hummus and sprinkle with parsley leaves.

Notes & tips

Leftovers: Brush the pita bread with garlic oil and grill on the barbecue.

Source
Good Taste - February 2004, Page 71
Recipe by Jane Charlton

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Falafel and hommus wrap

Ingredients (serves 4)

4 multigrain wraps
1/2 cup hommus dip
1/2 baby cos lettuce, leaves separated, torn
150g tabouli
1 Lebanese cucumber, cut into ribbons
6 (225g) falafel with sesame seeds, halved

Method

1. Place wraps on a flat surface. Spread hommus along centre of each wrap. Top with lettuce, tabouli, cucumber and 3 falafel halves. Roll up firmly to enclose filling. Serve.

Notes & tips

* You can use any type of bread or rolls. For kids, use wholemeal, wholegrain or light rye.
* Wrap sandwiches in plastic wrap. Store in the fridge until ready to pack into lunch boxes. Pack sandwiches with ice bricks or frozen drinks to keep the fillings cool.

Source
Super Food Ideas - February 2009, Page 40
Recipe by Liz Macri

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Chicken Musakhan

Delicious Palestinian Musakhan recipe with Chicken.

Ingredients

1� kg whole chicken, cut into 4 pieces
6 cups water or 1500 ml
� cup olive oil or 185 ml
3 medium onions or 450 g, sliced
1 cube MAGGI� Chicken Bouillon, crumbled
� teaspoon ground black pepper
2 tablespoons sumac
3 tablespoons pine seeds, toasted
6 loaves iranian bread, cut into 20 square pieces 15x15cm each piece

Preparation

Place chicken and water in a large pot and bring to boil. Remove froth as it appears then simmer for 45-50 minutes or until chicken is cooked. Remove chicken and throw away the water. Set aside to cool. Remove and throw bones and skins. Flake chicken to strips and keep aside.

Warm olive oil in a pot; add onions and fry for 5 minutes or until the onions become tender.

Add the prepared chicken strips, crumbled MAGGI� Chicken Bouillon cube, black pepper, sumac and pine seeds. Simmer and stir for 2 minutes or until all are well combined (add salt if it�s needed).

Add some chicken mixture evenly on a center of each piece of bread. Roll bread and place it in a baking dish.

Brush with some olive oil the top of each roll. Bake in a 230�C preheated oven until bread becomes slightly brown in color.

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Stuffed Grape Leaves

Stuffed Grape Leaves (Warak enab mehshi) in Arabic "??? ??? ????" is a middle eastern dish that can be served as a side dish or a main dish. At restaurants it is usually served as a side dish (Mezzi), but when cooked at home it is mostly considered as a main dish. Warak enab is famous in Lebanon, ?Syria, Jordan, Palestine, Egypt, and Iraq which is called Dolma. Here is a step by step recipe on how to make warak enab. Cinnamon and mint seasoning make this version of a popular eastern Mediterranean food typically Lebanese.

Ingredients:

• 1 Ib. fresh tender vine leaves
• 2 cups ground or chopped meat, preferably lamb
• Several meat bones
• 1 1/2 cups rice
• 2 whole garlic cloves
• 8 garlic cloves crushed with salt
• 1/2 cup lemon juice
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. cinnamon
• 2 cups cold water
• 2 medium sized tomatoes, sliced
• 1 medium sized tomato, chopped (optional)
• 1 tsp. dried mint
  

Preparation:

1. Soften and blanch vine leaves by dipping a few at a time in boiling, salted water. Set aside.
2. Wash rice and mix with ground meat, chopped tomato, salt, pepper, cinnamon and one half cup cold water.
   
3. Stuff one leaf at a time. Place a teaspoon of stuffing in the center of each. Fold the bottom of the leaf up over the stuffing, then fold from each side to the middle. Roll tightly to form a cylinder about three inches long and somewhat thicker than a cigar.
4. Place layer of bones in pressure cooker and cover with sliced tomatoes and the whole garlic.
   
5. Arrange rolls side by side in layers on the tomatoes. Sprinkle with salt and lemon juice. Add water. Cook under pressure 12 minutes. Simmer uncovered to reduce sauce. Mix one half cup of the sauce with crushed garlic and mint. Sprinkle this over the mahshi and simmer a few more minutes to enhance flavor.
   
6. Remove mahshi carefully from cooking pan. Cool fingers in cold water to facilitate handling the hot rolls.
   
7. Arrange on platter.
8. Serve hot with bowl of the sauce.
   

Remark: Cook without pressure if you prefer. Prepare as above. Arrange mahshi over layer of bones and sliced tomatoes. When all has been added, press down firmly with palm of the hand.
Add water to cover, salt, and cook about an hour, or until leaves are tender and the stuffing is well cooked. Sprinkle with lemon juice, minced garlic and dried mint. Simmer few more minutes.

Mansaf

Mansaf is the national dish of Jordan: lamb seasoned with aromatic herbs, sometimes lightly spiced, cooked in yoghurt, and served with huge quantities of rice. Feasting on Mansaf is taken seriously, and hours are spent in its preparations.

Mansaf is cooked in jameed (the Arabic word for dried yoghurt), which is then mixed with water in a tray to produce a creamy sauce. This is poured into a large stewing pot with chunks of lamb meat. The pot is put over an open fire. As the stew begins to warm, it is stirred to prevent the yoghurt from separating.

Ingredients:

• salt
• pepper
• 1 kilo lamb, cubed
• 1/4 cup semne
• 1 teaspoon mixed Arabic spices
• 2 onions, chopped
  

Sauce Ingredients:

• 3 tablespoons cornstarch.
• 1/3 cup water.
• 3 cups yogurt.
• very thin Arabic bread(sajj/shrak).
• 1/4 cup parsley, chopped.
• 5 cups cooked plain rice.
  

Garnish:

• browned pine nuts.

Preparation:

1. Saute the lamb in the semne, sprinkle some salt and pepper and 1/2 teaspoon spices.
2. When the lamb cubes are little bit browned, remove them from the pan and cook the onions until softened in the same semne.
3. Return the meat to the pan, sprinkle with the remaining spices, and cover with water.
4. Keep them until they boil, then cover and keep until the meat gets well-done(about 2 hours).
5. Remove the foam and drain off all but 1/2 cup of broth.
6. Stabilize the yoghurt by dissolving the cornstarch in the water then adding it to the yoghurt, slowly bring it to the boil, stirring in one direction only, reduce the flame and keep it uncovered for 3 minutes.
7. Pour it slowly into the pot of meat.
8. Add the parsley and keep it over very low heat for a few minutes to blend the spices.
9. Sprinkle some salt and pepper if you want, and add a bit more broth if desired.
10. Toast the bread by putting it into a hot oven for 2 minutes.
11. Arrange the bread on a large platter and cover with the rice.
12. Put the lamb pieces over the rice and pour the yoghurt sauce over all.
13. Garnish with lots of pine nuts.
    

Remark: The original yogurt for the Mansaf recipe is called (JAMEED) but if you could not find it, you can use the yogurt recipe mentioned above instead.

Large trays are covered with the doughy flat Arabic bread and dampened with yogurt. On top of this, a layer of rice is heaped. The meat is then piled on top. Almonds, pine-kernels and other nuts may be sprinkled over the dish, which is then ready for serving. Serve hot.


Video: Jordanian Mansaf Recipe



Video: Mansaf ordny in USA???? ????? - How to eat mansaf