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Kafta Bit Tahina
Serves : 4
Ingredients:
750
g
minced lamb meat
50
g
onions, chopped
75
g
parsley, chopped
3
g
salt
3
g
pepper
3
g
cinnamon powder
250
g
tahina
200 ml lemon juice
75 ml water
Method:
Combine minced lamb meat with
onions, parsley, salt, pepper and
cinnamon powder. Mix well and
shape into small patties (Kaftas).
Place Kaftas in a 3-litre casserole
dish and cook covered on 1000 W
for 6 to 8 minutes. Keep aside. Mix
tahina, lemon juice, water and a
little salt to make tarator. Cook the
tarator in a small bowl on 1000 W
for 6 to 8 minutes. Pour this over
the kaftas and cook on 600 W for
6 to 8 minutes. Garnish with pine
nuts. Serve hot with vermicelli or
rice.
Daod Basha
Serves : 6
Ingredients:
500
g
minced lamb meat
a pinch cinnamon
20
g
salt
2
g
bahrat al tahi (mixed spices)
200 ml oil
500
g
onions, sliced
75
g
tomato purée
1
/
2
litre water
60
g
pine nuts
Method:
Combine minced lamb meat,
cinnamon powder, 10
g
salt and
bahrat al tahi. Mix well and form
into small balls. Place them in a
shallow dish and cook on 1000 W
for 2 minutes. Set aside. Heat oil
in a 3-litre covered casserole dish
on 1000 W for 2 to 3 minutes.
Add onions and brown on 1000 W
for 6 to 8 minutes. Add tomato
purée and water, and mix well.
Cook covered on 1000 W for 6
to 8 minutes. Add the meat balls
and balance salt to the sauce, and
cook further on 1000 W for another
8 minutes. Serve hot, sprinkled
with lemon juice and garnished
with pine nuts.
Arabic Recipes
Chicken Musakhan
Serves : 4-6
Ingredients:
1
kg
chicken, each chicken
cut into 4 pieces
80 ml olive oil
200
g
onions, chopped
8
g
salt
4
g
pepper
40
g
semac
40
g
almonds, chopped
80 ml water
Method:
Place chicken in a 3-litre casserole
dish, cover with water and cook
covered on 1000 W for 10 minutes.
Drain and keep aside. Mix olive oil,
onions, salt and pepper in a small
bowl, and cook on 1000 W for 3
minutes. Add semac, stir and cook
on 1000 W for another 2 minutes.
Add the onion and spice mixture to
chicken pieces, mix well and cook
on 600 W for 20 to 24 minutes,
stirring frequently. Garnish with
almonds. Serve hot with rice/Arabic
bread.
Daod Basha