Chilli prawn and tomato spaghetti

    

Ingredients (serves 4)

•             375g dried spaghetti pasta

•             1 tablespoon extra-virgin

•             Olive oil

•             4 garlic cloves, thinly sliced

•             1/4 teaspoon dried chilli flakes

•             20 (650g) medium prawns peeled ,or tuna

•             6 medium tomatoes, deseeded, finely chopped

•             2 tablespoons chopped fresh flat-leaf parsley leaves

Method

1.            Cook pasta in a large saucepan of boiling, salted water following packet directions, until tender. Drain, reserving 1/2 cup cooking liquid. Return pasta to pan.

2.            Meanwhile, heat oil in a large frying pan over medium-high heat. Add garlic and chilli. Cook for 1 minute or until fragrant. Add prawns. Cook, stirring, for 2 to 3 minutes or until pink and cooked through. Add tomato and cooking liquid. Cook for 2 minutes or until heated through. Season with salt and pepper. Stir through parsley. Serve.

          Butheina Alnounou

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Barbecue Easy Lamb kofta Recipe

                

 Easy Lamb kofta Recipe. With few ingredients, these lean meatballs couldn't be any easier to make tasty lamb kofta.

 Ingredients

500g minced lamb

1 tsp ground cumin

2 tsp ground coriander

2 fat garlic cloves , crushed

1 tbsp chopped mint

oil for brushing

Preparation

Mix together all the ingredients until well blended. Divide into 8 balls, then roll each ball on a board with a cupped hand to turn them into ovals.

Thread onto 4 metal skewers and brush with oil. To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don't turn until they are well sealed or the meat will stick to the grill or pan. Season if you want, and set aside. Serve the koftas with yogurt and spiced flat breads.

To Barbecue

Put the meat skewers on the grill over a medium heat for about 3-4 mins each side .

                                                                                                                            Butheina Alnounou

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Zucchini with yogurt .

 

Ingredients:

  • 2 tablespoons olive oil or butter or vegetable oil
  • 1 large onion or 200g, finely chopped
  • 300g minced lean lamb meat
  • 2 garlic cloves, crushed
  • ¾ teaspoon ground black pepper
  • 1 teaspoon cinnamon
  • 1 tablespoon or 10g pine seeds, toasted
  • ¼ cup or 50g Egyptian rice
  • 2 cubes MAGGI Less Salt Chicken Stock
  • 1 kg small size zucchini
  • 2 cups or 500ml water
  • 1 kg or 4 cups low fat yogurt
  • 1½ tablespoon corn flour
  • 1 teaspoon dried mint
  • 1 garlic clove, crushed (extra)

Preparation:

  1. Warm oil in a large non-stick pan, add and cook onions for 4-5 minutes or until golden brown.
  2. Add minced meat, garlic, black pepper, cinnamon and pine seeds. Cook over medium heat for 5-6 minutes. Stir in the rice and a MAGGI Less Salt Chicken Stock cube for 1 minute.
  3. Hollow baby zucchini and stuff them with the meat mixture. Arrange stuffed zucchini in a large saucepan.
  4. Add water and a MAGGI Less Salt Chicken Stock cube to the saucepan. Cover and simmer over low heat for 15 minutes or until zucchinis are almost cooked.
  5. Combine yogurt and corn flour in a large pot and bring them to boil under constant stirring. Simmer for 3-4 minutes.
  6. Pour the yogurt sauce over zucchini and simmer for another 5 minutes or until they are cooked. Stir in garlic and dried mint.

                                                                                                            Butheina Alnounou

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Syrian White Beans and Meat Stew Recipe

 (Cooking time : 1 hour, 30 minutes
Serves: 4 persons how
Preparation time : 25 minutes


Ingredient:

1 cup white beans or 150 g, dried
2 tablespoons vegetable oil
2 medium onions or 300 g, chopped
300 g lamb shanks, cut into medium cubes
1 teaspoon mixed spices
4 cups water or 1 liter
2 cubes Maggi Chicken Bouillon
3 medium tomatoes or 450 g, diced
3 cloves garlic, crushed
½ cup coriander leaves or 35 g, chopped

Preparation

Soak white beans in water for 12 hours. Drain and set aside.

Heat oil in a large saucepan. Cook onions and meat. Season with spices and stir for 4-5 minutes.

Add water, Maggi Chicken Bouillon cubes, white beans and tomato. Bring to boil and simmer over low heat for 1 hour or until meat and beans are cooked.

Add garlic and coriander and simmer for another 5 minutes.                           

                                                                                                                   Butheina Alnounou

                                                                          

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Syrian Red Lentil Soup Recipe

Prep Time: 20 Min
Cook Time: 30 Min
Ready In: 50 Min

Ingredients

6 cups chicken stock
1 pound red lentils
3 tablespoons olive oil
1 tablespoon minced garlic
1 large onion, chopped
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
1/2 cup chopped parslley
3/4 cup fresh lemon juice

Directions

1. Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.

2. Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.

3. Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.

4. Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in parsley and lemon juice before serving.

Butheina Alnounou

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