Moroccan Mince Pilaf Recipe

The kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan mince pilaf recipe. Enjoy our quick and easy  recipes and learn how to make Moroccan mince pilaf.

Feed the family with this tasty and nutritious dish on your next camping adventure.

Ingredients (serves 4)

2 tablespoons rice bran oil
1 brown onion, finely chopped
500g lean beef mince (see tip)
1 1/2 tablespoons Moroccan seasoning
2 x 37g boxes dried apricots and sultanas
1 tablespoon dried chives
1 1/2 cups white long-grain rice
2 chicken stock cubes
2 oranges, juiced
1/2 x 100g packet slivered almonds dried chives, to serve

Method

Heat oil in a large saucepan over medium-high heat. Add onion. Cook for 2 to 3 minutes or until softened. Cook mince, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.

Add seasoning. Cook, stirring for 1 minute or until fragrant. Add dried apricot mixture, chives and rice. Stir to combine. Add crumbled stock cubes, 1 cup orange juice and 11/2 cups cold water. Bring to the boil. Reduce heat to low. Cover. Cook for 12 to 15 minutes or until rice is tender. Sprinkle with almonds and chives. Serve.

Notes

Tip: Take frozen beef mince and thaw in the esky.

Source
Super Food Ideas – December 2010, Page 47
Recipe by Kim Coverdale

Baked Moroccan Chicken And Rice Recipe

The kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Baked Moroccan chicken and rice Recipe. Enjoy the Moroccan Cuisine and  learn how to make Baked Moroccan chicken and rice.

Cooking Time 35 minutes

Ingredients (serves 4)

1/4 cup apricot jam
1 1/2 tablespoons Moroccan seasoning
1 garlic clove, crushed
1 tablespoon olive oil
500g chicken thigh fillets, trimmed, cut into 3cm pieces
2 cups long-grain rice, rinsed
1 brown onion, thinly sliced
1 large tomato, roughly chopped
1/2 cup frozen peas
2 1/4 cups salt-reduced chicken stock
1 lemon, juiced
steamed green beans, to serve

Method

Preheat panggangan to 220°C. Combine jam, seasoning, garlic and oil in a bowl. Add chicken and stir to coat. Season with salt.

Place rice in a 5cm-deep, 22cm x 26cm (base) baking dish. Top with onion, tomato and peas. Pour over stock and 1/4 cup of lemon juice. Top with chicken.

Bake, uncovered, for 30 to 35 minutes or until chicken is cooked through and rice tender. Serve with steamed beans.

Source
Super Food Ideas – August 2007, Page 32
Recipe by Michelle Lucia

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Arabic Lamb And Potato Pie Recipe

The kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Arabic Lamb and Potato Pie Recipe. Enjoy our quick and easy main dish recipes and learn how to make Arabic Lamb and Potato Pie.

Serves: 7 persons
Preparation time :     30 minutes
Cooking time :     35 minutes

Ingredients

2 cups vegetable oil, for deep frying
3 cups cauliflower or 450 g, cut into large florets
500 g minced lamb
2 tablespoons olive oil
1 medium onion or 125 g, sliced
3 cloves garlic, sliced
1 medium green bell pepper or 150 g, sliced
2 medium tomatoes or 300 g, peeled and sliced
2 cubes MAGGI® Flavored Mutton Bouillon
1 tablespoon tomato paste
½ tablespoon seven spices
1 cup water or 250 ml
For the potato:
4 medium potatoes or 1 kg, cut into large cubes and boiled
½ cup milk or 125 ml
2 tablespoons butter
Pinch of salt
Pinch of white ground pepper
1 cup mozzarella cheese or 100 g, grated

Preparation

Heat oil and deep-fry the cauliflower until is golden in color. Remove and set aside over a kitchen towel to absorb any excess oil.

Form minced lamb into small balls and place them in a greased baking tray; bake in a preheated panggangan at 200˚C for 10-15 minutes or until they are cooked.

In a medium saucepan, warm olive oil and sauté onion and garlic until soften then add green bell pepper and stir for 2 minutes. Add tomato, MAGGI® Flavored Mutton Bouillon cubes, tomato paste and Arabic seven spices. Stir for 5 minutes or until tomato is softened.

Add the water and the prepared meat. Simmer for 10 minutes then add the prepared cauliflower. Stir and set aside.

Mash the potato with milk, butter, salt and pepper.

Pour the cauliflower mixture in an panggangan proof dish and the potato mixture over.

Sprinkle the cheese over the potato and bake in a preheated panggangan at 250˚C for 15 minutes or until the top is golden in color.

Cooking tips :     It’s easier to use a piping bag for placing the potato mixture on top.

Nutritional Information:

Fats :     33.00 g
Protein :     21.00 g
Carbohydrate :     33.00 g
Energy :     510.00 Kcal

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Moroccan Swordfish Recipe

The kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan swordfish recipe. Enjoy our quick and easy  recipes and learn how to make Moroccan swordfish.

Ingredients (serves 4)

1 tsp saffron threads
2 tomatoes, peeled, seeded, thinly sliced
1 red capsicum, roasted, peeled, seeded, thinly sliced
1 yellow capsicum, roasted, peeled, seeded, thinly sliced
1 tsp ground coriander
1/2 tsp ground cumin
1 small red chilli, seeded, thinly sliced
2 large garlic cloves, crushed
150ml extra virgin olive oil, plus extra to brush
20ml (1 tbs) lemon juice
4 (about 150g each) swordfish fillets
1 tbs chopped fresh mint
1 tbs chopped fresh coriander

Method

Place saffron threads in a bowl with two tablespoons of warm water and set aside for five minutes.

Place tomato, capsicum, coriander, cumin, chilli, garlic, oil, lemon juice and saffron and its soaking liquid in a pan. Heat gently through.

Preheat a chargrill or non-stick frying pan to high. Season the fish, brush with oil and fry for 1-2 minutes (the centre should remain rare).

Place on serving plates, add the herbs to the sauce and divide the sauce between the plates.

Source
delicious. – January 2003, Page 68
Recipe by Valli Little

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