Kofta Kebab Recipe

The lamb kofta kebab (spicy minced lamb) is famous dish and you can find it in most Jordanian restaurants.

Prep time: 12-15 minutes - Cooking time: 12 minutes

Ingredients - Serves 2

• 1lb 2oz (500g) of lean minced lamb
• 4 spring onions, thinly sliced
• 10-12 fresh mint leaves, chopped
• 2 tsp of harissa paste
• 2 tsp of ground ginger
• 2 tsp of ground cumin
• 2 tsp of ground all spice
• 2 medium pitta breads
• 3oz (100g) of mixed salad leaves
• 1 oz (25g) of grated carrot
• 1 oz (25g) of grated white cabbage
• 1 tbsp of extra virgin olive oil
• 1 tbsp of lemon juice
• Sea salt & freshly ground pepper

For the Garlic Yoghurt sauce

• 6oz (200g) of zero fat Greek style natural yoghurt
• 1 cloves of garlic, finely grated
• 6 fresh mint leaves
• A good pinch of sugar
• Sea salt & freshly ground pepper

Preparation

• First pre-heat your grill to hot. Then take the minced lamb and place it in a large bowl with the ginger, cumin, harrisa paste, all spice, chopped mint and half of the spring onion. Season well then combine together thoroughly with your hands.
• Break the mixture into two pieces then pass a metal skewer through each piece and mold it around the skewer in a long sausage shape. Place the kebabs under the grill and cook for 10-12 minutes, turning occasionally until cooked through and starting to brown.
• Meanwhile wash your salad leaves then place them in a salad spinner to dry them. If you don't have a Then combine the leaves in a bowl with the rest of the spring onion, grated carrot & grated white cabbage, then put to one side. Take the pitta breads and warm them in a dry pan over a low heat for 2-3 minutes, then slice them in half and fill them with some of the salad.
• Then simply plate them up and when the kofta kebabs are ready place them alongside. Serve with some of the garlic yoghurt and a wedge of lemon.

Shish Kebab Recipe

Here's a shish kebab recipe that couldn't be simpler to make and can be cooked either on the BBQ or under a hot grill.

Prep: 15 minutes - Cooking time: 10-12 minutes - Marinating: 2 hours

Ingredients - Serves 2

• 1lb 12oz (800g) of lean lamb leg
• Juice of 3 lemons
• 2 garlic cloves, grated
• 2 tsp of dried oregano
• 2 tsp of ground ginger
• 2 tsp of ground cumin
• 1 tsp of olive oil
• Sea salt & freshly ground black pepper

For the salad

• 3oz (100g) of mixed salad leaves
• 1 red onion, finely chopped
• 1 small cucumber, de-seeded and chopped
• 1 tbsp of extra virgin olive oil
• 1 tsp of white wine vinegar
• Sea salt & freshly ground black pepper

Preparation

• First take your lamb and remove any traces of fat and sinew, then cut into even sized 1 inch pieces. Next place the lamb chunks in a large freezer bag then add the oregano, cumin, ginger, garlic and some seasoning.
• Next add the lemon juice and squelch the ingredients together in the bag so that everything is combined. Place in a cool place and allow to marinate for 2 hours.
• Meanwhile prepare your green salad. Wash the salad leaves and dry them in a salad spinner then combine with the chopped onion in a large bowl.
• Next take the cucumber and using a speed-peeler remove the skin. Then half it length-ways, and half each piece length-ways again. Take each piece and remove all of the watery centre part that contains the seeds, chop into equal sized 1cm wide chunks then place them in the bowl, combine with the other ingredients and place in the fridge.
• Combine the extra virgin olive oil and white wine vinegar and season to suite but don't add to the salad ingredients until you're ready to serve.
• When the lamb is marinated pre-heat your grill while you thread the lamb pieces onto some metal skewers. When the grill is hot place them under it and cook for 10-12 minutes until cooked through but still tender; turning every 3-4 minutes and basting with the remaining marinade.
• Then simply add the dressing to your green salad and serve with your shish kebabs.

Shish Tawook

Ingredients:

• 2 pounds skinless chicken breasts
• 1/2 cup yogurt
• 1/4 cup vinegar
• 1/2 cup fresh lemon juice
• 1 1/2 tbls. catchup
• 1/4 cup olive oil
• salt to taste
• 1/2 tsp. mixed Arabic spices or all spices.
• 1/2 tablespoon dried thyme

Preparation:

• Mix yogurt, vinegar, lemon juice, thyme, catchup, oil and spices together.
• Add chicken and marinate for at least 12 hours in the refrigerator.
• Put chicken on skewers and cook over hot coals until done.
• Serve with Arabic bread and garlic sauce.

Garlic Sauce Ingredients:

• 4 cloves garlic
• juice of 1/2 lemon
• 1 tbls. mayonnaise
• 1 tbls. olive oil
• 1 small potato boiled and peeled

Garlic Sauce Preparation:

• Put all ingredients in a food processor and mix until light and creamy.
• Refrigerate.

Kebab

Ingredients:

• 500 gr lean ground mutton
• 100 gr fat from lamb tail, finely chopped
• 1 red bell pepper, finely chopped (use mixer) or 1 tbspfull red pepper paste
• 1 bunch parsley, finely chopped
• 1/2 tsp crushed red pepper
• Salt

Preparation:

• Mix all the ingredients together with your hands. Make a fist-sized ball and skewer it. Squeeze it on the skewer so that it thins and lengthens to acquire the shape shown in the picture. Cook on a grill. You can also barbeque tomatoes and green peppers on the side.

• Serve with pita bread. Kebab will taste better if you prepare the meat in advance and keep it refrigerated overnight.

Mansaf

The national dish of Jordan is Mansaf: lamb seasoned with aromatic herbs, sometimes lightly spiced, cooked in yogurt, 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 yogurt), 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.

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.

Ingredients:

• 6 pieces jameed (about 1/2 pound)
• 3 quarts plus 2 cups water
• 10 tablespoons clarified unsalted butter
• 4 1/2 pounds lamb shoulder on the bone, cut into approximately 3/4 pound pieces and trimmed of excess fat
• 2 tablespoons all spices
  
• 3 cups long-grain rice, soaked in water to cover for 30 minutes and drained or rinsed well under running water until the water runs clear
• 3 to 4 cups boiling water
• 1 tablespoon salt
• 1/2 cup blanched whole almonds
• 1/2 cup pine nuts
• 2 pieces shrak (Arabic flat thin bread)
  

Preparation:

• Soak the jameed in cold water to cover for 24 to 48 hours.
  
• Drain and melt the jameed in a pot with 1 quart of the soaking water over medium heat. Add the remaining 2 quarts soaking water as it evaporates until the mixture has the consistency of yogurt. This could take up to 2 hours and you should ultimately have about 2 quarts liquid jamīd. Strain the jamīd through a sieve and set it aside. Save three-quarters of the jamīd for the meat and the rest for the rice, which you will cook separately.
• In a large, preferably earthenware casserole, heat 5 tablespoons of the clarified butter over medium heat, then cook the lamb until browned on all sides, about 20 minutes. Remove the meat from the casserole with a slotted spoon and set aside. Pour off all the excess fat and liquid. Return the meat to the casserole with the reserved three-quarters of jamīd, reduce the heat to low, add the remaining 2 cups water, sprinkle on the bahārāt, and cook, uncovered, until the meat is falling off the bone, about 3 hours. Do not use any salt because the jameed is salty, but if you are using the stabilized yogurt, you need to salt the meat to taste. Stir the meat so it is mixed well with the spices and yogurt.
• Meanwhile, prepare the rice. In a heavy flame-proof casserole or pot with a heavy lid, melt 3 tablespoons of the clarified butter over medium-high heat, then cook the rice for 2 minutes, stirring. Pour in 3 cups of the boiling water and the salt, bring to a boil, reduce the heat to low, cover, and cook until the rice is tender and all the liquid is absorbed, about 20 minutes. Do not lift the lid to look at the rice and do not stir the rice as it cooks. After 20 minutes, if the rice is not done, keep adding boiling water in small amounts until the rice has absorbed the additional water and is tender. When the rice is done, stir in the remaining quarter of the jamīd, to make the rice a little watery.
• Meanwhile, melt 1 tablespoon clarified butter in a small skillet and cook, shaking the skillet, until the butter is golden, 2 to 3 minutes. Remove and set the butter aside. Melt the remaining tablespoon clarified butter in the small skillet and cook the almonds until light golden, about 5 minutes, tossing the nuts. Add the pine nuts and cook until they are golden, about another 3 minutes. Set the nuts aside.
• Clean off a serving, dining, or kitchen table with soap and water and then rinse well and dry, unless you are using a very large tray or serving platter. Arrange the marqūq or other bread directly on the table or tray, overlapping them some, and spread some jamīd from the cooked lamb on it so it becomes soft. Strain the meat and place it over the bread, now soft and broken. Spoon the rice over next and put the remaining jamīd sauce from the lamb in a separate bowl with a serving spoon. Sprinkle the pine nuts and almonds over the rice. Pour the reserved 1 tablespoon of melted samna over everything. Gather your guests around the table, hands properly washed, with their right hands closest to the food. Begin eating.

To discover more Arabic Cuisines & recipes visit Lebanese Recipes

Tabbouleh

Ingredients:

• 1 cup of fine bourghoul (ground wheat)
• 3 bunches of parsley
• 1 bunch of fresh mint
• 4 tomatoes
• 4 green onions or 1 white onion
• 6 tablespoons olive oil
• 1 teaspoon salt
• 1/2 cup freshly squeezed lemon juice

Preparation:

• Wash the bourghoul in a deep dish by filling it with water and gently pouring out the water so that it will take away any impurity.
• Leave the bourghoul to soak in cold water for 30 mn.
• Finely dice the tomatoes and onion and chop the parsley and mint.
• Mix together the oil, salt and lemon for the sauce.
• Squeeze the borghoul between your hands to press out the water and mix all the ingredients together.

Tips:
The tabbouleh is best eaten with small lettuce leaves or better yet, fresh vine leaves rolled up in a cone shape.

To discover more Arabic Cuisines & recipes visit Lebanese Recipes

Sambousek

Sambousek is a small meat pie, served as an appetizer or snack. It is usually filled with ground beef or lamb, but can be filled with feta and other cheeses. Use your imagination! It is served in small amounts, usually 3 to a plate.

Ingredients

• 3 cups flour
• 2 grated onions
• 1 1/2 cups oil
• 1 teaspoon ground black pepper
• 1 teaspoon bread spices(yeast, fennel, poppy seed) 1 teaspoon cumin
• oil for frying salt
• water
• 1 lb. ground beef or lamb

Preparation:

• Put the flour in a deep bowl, Add the bread spices and salt
• Add the oil and rub with fingertips.
• Add water and a pinch of salt a little at a time, mixing thoroughly until dough is binding.
• Divide into small pieces, place on a tray and put in a warm place for one hour.
• Put ground meat, onion, salt, pepper and cumin in a frying pan and cook over low heat. Cool.
• Roll out small pieces of dough into desired shape, about 1/16 inch thin. You can do circles, triangles, squares, or crescents.
• Place 1 tablespoon of meat filling, seal, and crimp edges to seal.
• Fry until golden brown on each side - about 6-8 minutes.
• Drain on paper towel and serve.