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Middle Eastern Roasted Lamb Shoulder With Freekeh Middle Eastern Recipe Main Dish
Middle Eastern Roasted Lamb Shoulder With Freekeh Middle Eastern Recipe Main Dish
Enjoy Some Delicious Lamb, “Arabian Christmas” Style, with this Middle Eastern Roasted Lamb Shoulder With Freekeh Middle Eastern Recipe Main Dish!

Roasted Lamb Shoulder with Freekeh is a popular Arabian Christmas dinner, but it doesn’t have to be Christmas to enjoy it. The below featured Middle Eastern Roasted Lamb Shoulder With Freekeh Middle Eastern Recipe Main Dish is wonderful anytime of year, but don’t forget about Christmas. Your family will be pleasantly surprised!

Procedure:

1. Pre-heat oven to 350 degrees.
2. Make a marinade by combining 1 qt chicken broth and the next 17 ingredients (the baharat to the almonds) into a food processor, and puree.
3. Rub and marinade lamb for two hours.
4. Transfer lamb to a large roasting tray. Reserve marinade.
5. Roast lamb uncovered up 25 minutes.
6. Add brown onions, garlic, and remaining 1 qt broth.
7. Tightly cover with foil, reduce heat to 275 degrees, and roast up to 4 hours.
8. Serve hot with freekeh and marinade.

Tips:

The above featured Middle Eastern Roasted Lamb Shoulder With Freekeh Middle Eastern Recipe Main Dish not only makes a great Christmas dish, but also a lovely way to enjoy lamb that you may not have tried before. Also try serving with a dollop of Greek yogurt. Enjoy!

Macaroni Pasta With Béchamel Middle Eastern Recipe Main Dish
Macaroni Pasta With Béchamel Middle Eastern Recipe Main Dish
Enjoy Some Middle Eastern Comfort Food Magic with this Macaroni Pasta With Béchamel Middle Eastern Recipe Main Dish!

Most western palates know – and love – macaroni and cheese. It’s a true American classic, though it also enjoys popularity in other parts of the world. The reason is simple. Mac & Cheese is perhaps the most popular comfort food ever, next to Chicken Noodle Soup. However, if you want to try something a bit exotic, yet every bit as comforting, read on! The below featured Macaroni Pasta With Béchamel Middle Eastern Recipe Main Dish gives a Middle Eastern twist to what is perhaps the most popular lunch option for kids (and more than a few adults) all over the States. For those who don’t know, Béchamel originated in France, thought it is popular in many countries – and many cuisines – and is basically a white cream sauce that works on it’s own, or can act as a base for numerous sauces.

Procedure:

1. Melt butter in a large sauté pan over medium high heat.
2. Gradually add flower, stirring constantly so as to avoid lumping.
3. Continue stirring until mixture becomes creamy and smooth.
4. Slowly add milk; stir constantly to avoid clumping.
5. Bring to a boil to thicken mixture into a sauce.
6. Stir continuously over medium high heat until desired thickness is reached.
7. Boil one more minute, reduce heat, and simmer.
8. Sprinkle in cheese as you stir, allowing cheese to melt but not letting the sauce scald.
9. Keep sauce warm, stirring occasionally to keep from scalding. If sauce thickens too much, thin with extra milk.
10. Preheat oven to 350 degrees.
11. Brown meat, drain, and set aside.
12. In a medium sauce pot, bring water to a boil.
13. Add pasta, bring water back to a boil, then reduce heat to medium. Cook pasta until al dente. Drain.
14. Combine meat, pasta, and pasta sauce in a large pan, and stir to marry flavors.
15. Pour mixture into a 9″ x 12″ dish. Pour béchamel sauce over mixture.
16. Bake up to 30 minutes uncovered.
17. Cool 15 minutes and serve.

Tips:

The above featured Macaroni Pasta With Béchamel Middle Eastern Recipe Main Dish tastes yummy and comforting as even the cheesiest, yummiest plate of Mac & Cheese you can imagine, and also has a rather elegant and exquisite quality as well. If you do not prefer elbow style macaroni, you might consider, for instance, ziti, or rigatoni, or even vermicelli. Feel free to experiment, and, as always, Enjoy!

Rice And Meat Phyllo (Ouzi) Middle Eastern Recipe Main Dish
Rice And Meat Phyllo (Ouzi) Middle Eastern Recipe Main Dish
Enjoy Some Meat and Rice Magic with this Rice And Meat Phyllo (Ouzi) Middle Eastern Recipe Main Dish!

Phyllo is a popular form of dough that makes some truly elegant concoctions, from delicate sweet pastries to savory, delightful meat pies. The below featured Rice And Meat Phyllo (Ouzi) Middle Eastern Recipe Main Dish shows how to use phyllo with a Middle Eastern twist.

Procedure:

1. In a large pot, heat water over medium heat.
2. Add meat, vegetables, bay leaves, cardamom, and cinnamon sticks.
3. Bring mixture to a boil, reduce heat, and simmer until meat is tender, about 20 minutes, skimming foam off the top as necessary.
4. As mixture simmers, adjust seasoning with salt and pepper. While meat simmers, make nut filling.
5. In a skillet, heat 4 tbsp ghee over medium heat.
6. Add almonds and pine nuts, and sauté, frequently stirring until nuts turn golden.
7. Transfer nut mixture to a bowl covered with a paper towel to absorb any extra greasiness from the ghee, and set aside.
8. After 20 minutes of simmering, the meat having gotten tender, remove from broth and season with ground cinnamon and clove.
9. In a large mixing bowl, combine rice, peas, nut mixture, and meat, and mix well to infuse flavors.
10. Preheat oven to 350 degrees.
11. Take a medium size custard bowl and grease thoroughly.
12. Separate 1 phyllo dough sheet into two separate, flat halves.
13. Place one half into bowl allowing for the edges to run over the rim.
14. Brush with some of the remaining ghee.
15. Place the second half on top of the first, overlap any exposed parts.
16. Brush the second layer with ghee.
17. Fill dough with meat mixture.
18. Fold phyllo edges over and press lightly to seal pastry.
19. Flip pastry over onto a greased baking sheet.
20. Repeat as needed with any extra phyllo and filling.
21. Bake pastries for 20 minutes, or until golden brown.

Tips:

The above featured Rice And Meat Phyllo (Ouzi) Middle Eastern Recipe Main Dish tastes delectable and delicate, and yet can satisfy even the hungriest appetite. While Ouzi often refers to baby lamb (akin to veal), here the term refers to the meat and rice pastries featured here. However, since it’s namesake references lamb, that would be an ideal meat to enjoy with these pastries. Feel free to experiment, and, always, Enjoy!

Chicken Skewers With Herb Sauce Middle Eastern Recipe Main Dish
Chicken Skewers With Herb Sauce Middle Eastern Recipe Main Dish

Enjoy Some Delicious Grilled Chicken this Summer with this Chicken Skewers With Herb Sauce Middle Eastern Recipe Main Dish!

When making chicken skewers, most people are used to just grilling the chicken up plain, or perhaps adding a dash of marinade, but often chicken skewers don’t get the attention they deserve. Fortunately, the below featured Chicken Skewers With Herb Sauce Middle Eastern Recipe Main Dish changes that. It is a delicious way to add some savory, seasoned flavor to your summer grilling!

Ingredients:

* 1 1/2 tsp sugar
* 1/2 tsp cinnamon
* 1/2 tsp ginger
* 1 1/2 tsp cumin
* 1 tbsp paprika
* 1 1/2 tsp sea salt
* 3 chicken breasts (boneless and skinless), cut into 1-inch chunks
* 1 1/2 tsp honey
* 1 lime, juiced
* 1/2 tbsp kosher salt
* 1/2 tbsp ginger
* 1/4 tsp cumin
* 1/2 cup mint leaves
* 1/4 cup cilantro leaves
* 1/2 cup olive-oil

Procedure:

1. Soak 5 wooden skewers (8″) for 1 hour and set aside.
2. Preheat grill.
3. In a large mixing bowl, combine and mix well the sugar and first 5 spices.
4. Add the chicken chunks and thoroughly coat.
5. Skewer chicken and transfer to grill.
6. Allow chicken to cook for up to 12 minutes until cooked through, turning occasionally to prevent burning. While chicken cooks, make the herb sauce.
7. In a blender, combine remaining ingredients except the olive oil.
8. Run blender and, while running, gradually add the olive oil in a continuous drizzle. Taste and, if necessary, adjust seasoning .
9. To serve, transfer sauce to a serving bowl, plate the bowl, and then arrange skewers on plate around sauce bowl.

Tips:

The above featured Chicken Skewers With Herb Sauce Middle Eastern Recipe Main Dish tastes delightful, is very filling, and with the wonderful seasonings, hits the spot. If you are going to grill, it needs to be fun. If you are entertaining friends and family, this is doubly true. These chicken kabobs will do that and more. Enjoy!

Lebanese Lamb Kabobs Middle Eastern Recipe Main Dish
Lebanese Lamb Kabobs Middle Eastern Recipe Main Dish

Enjoy Some Jazzy Lamb this Summer with this Lebanese Lamb Kabobs Middle Eastern Recipe Main Dish!

When making kabobs, most people are familiar with chunks of meat being skewered along with vegetables, but most are not familiar with ground beef being used as a kabob. In fact, many people probably do not realize that they can indeed use ground meat on a skewer. To that end, the below featured Lebanese Lamb Kabobs Middle Eastern Recipe Main Dish is a delicious way to not only a new way to enjoy lamb but also jazz up your summer grilling!

Ingredients:

* 1 small onion, finely chopped
* 1/2 cup soft bread crumbs
* 4 garlic cloves, minced
* 2 tbsp parsley, snipped
* 1 tbsp cilantro, snipped
* 2 tsp oregano, snipped
* 2 tsp mint, snipped
* 1 tsp sea salt
* 1 tsp fresh ground black pepper
* 1/2 tsp cumin
* 1/2 tsp cinnamon
* 1/4 tsp crushed red pepper
* 2 eggs, beaten
* 1 1/2 lb ground lamb
* 1 cucumber, peeled and seeded
* 3/4 cup plain yogurt

Procedure:

1. In a mixing bowl, combine the first 13 ingredients and mix to marry flavors.
2. Add lamb, and mix well.
3. Divide lamb mixture into 8 equal portions.
4. Form each portion into a 1″ x 6″ log, and place on skewer.
5. Transfer skewers to grill rack, and grill over medium heat for 12 minutes.
6. While grilling, combine yogurt and cucumber in a small bowl, and stir well.
7. Adjust seasoning, if desired, with salt and pepper.
8. Serve kabobs hot off the grill with cucumber yogurt sauce.

Tips:

The above featured Lebanese Lamb Kabobs Middle Eastern Recipe Main Dish tastes wonderful, has some lovely spices to explore, and will give you a new twist on grilling. You can also take this concept of grilling ground meat on skewers in different directions. Enjoy!

Roast Chicken And Vegetables Middle Eastern Recipe Main Dish
Roast Chicken And Vegetables Middle Eastern Recipe Main Dish

Get More Delectable Vegetables in Your Diet with this Roast Chicken And Vegetables Middle Eastern Recipe Main Dish!

While chicken and vegetables are a popular combination, sometimes the best that we can manage is chicken with some broccoli or cauliflower, or perhaps peas and carrots. In other words, often the vegetable is merely an afterthought, or is of the most basic variety. Well, while those listed vegetables are perfectly fine, given chicken’s versatility, we have so many other opportunities to enjoy more variety in vegetables. The below featured Roast Chicken And Vegetables Middle Eastern Recipe Main Dish is a delicious way to incorporate more vegetables into our diets, and experiment without going too far out on a limb.

Ingredients:

* 1 zucchini
* 1 carrot
* 3/4 lb turnip
* 1 red bell pepper
* 1 lb butternut squash
* 1 medium onion
* 14 oz tomatoes, diced (juice reserved)
* 1/4 tsp cardamom
* 3/8 tsp sea salt
* 1/2 tbsp paprika
* 1 tsp cumin
* 1/2 tsp ginger
* 1/4 tsp cinnamon
* 1/8 tsp cayenne (or ground red pepper)
* 1/4 tsp fresh ground black pepper
* 2 tbsp honey
* 1 tbsp extra virgin olive oil
* 2 tbsp lemon juice
* 1 large garlic clove, crushed
* 1/4 cup chicken stock
* 1 lb half chicken
* 1/8 cup fresh mint
* 1/8 cup cilantro, chopped
* 1/4 cup parsley, chopped

Procedure:

1. Clean, peel, and seed all vegetables, and then cut each one into 1″ to 1.5″ chunks. Set aside.
2. Preheat oven to 425 degrees.
3. Combine spices, honey, oil, juice, and garlic into a mixing bowl, and crush and mix into a paste, infusing the flavors.
4. Retain zucchini and tomatoes, and put the rest of the vegetables into an oiled shallow casserole dish.
5. Add half of the spice paste and mix well with vegetables.
6. Add stock, tomatoes, and stir well to marry flavors.
7. With the remaining spice paste, coat the chicken and transfer to casserole dish, breast side up. Center it in the middle of the vegetables.
8. Cover dish and roast for 40 minutes.
9. Remove from heat, add zucchini, and roast an additional 20 minutes without the cover.
10. To serve, garnish with mint, cilantro, and parsley, and serve over couscous or rice.

Tips:

The above featured Roast Chicken And Vegetables Middle Eastern Recipe Main Dish tastes great, has many rich spices and seasonings to explore, and if you are not a particular fan of most vegetables, you still can enjoy a large variety of healthy veggies without them taking center stage. Experiment and enjoy!

Kousa Mahshi B'banadoura Middle Eastern Recipe Main Dish
Kousa Mahshi B'banadoura Middle Eastern Recipe Main Dish

Enjoy Some Succulent Vegetables with this Kousa Mahshi B’banadoura Middle Eastern Recipe Main Dish!

Meat and Vegetables are a winning combination, no matter where in the World you are, though some examples of such recipes aren’t always winning when it comes to flavor. The below featured Kousa Mahshi B’banadoura Middle Eastern Recipe Main Dish is a joyful exception to that reality.

Ingredients:

* 2 cups ground meat (lamb would be ideal)
* 2 cups cooked rice
* 12 medium (or 18 small) zucchini
* 2 medium onions, finely chopped
* 4-5 tbsp ghee (clarified butter)
* 2-4 cloves garlic
* 2 tomatoes, sliced
* 1 1/2 tsp salt
* 2 tbsp tomato paste
* 4 cups water
* 1 tsp dried mint

Procedure:

1. In a skillet over medium heat, brown meat and then drain, retaining some of the juice to flavor the cooked rice.
2. Add cooked rice, mix well, remove from heat, and set aside.
3. Wash and clean zucchinis. Cut off the tops below the stems, and then tunnel and scoop out the pulp, keeping the outer skin intact. An apple corer can help with this.
4. Fill zucchinis with rice mixture 3/4ths the way up. This will allow for the filling to expand without popping out the open end. set filled zucchinis aside.
5. Add ghee and onions to a saucepan large enough to hold all the zucchini. (We will be cooking the zucchini in this pan in a moment.) Sauté onions in the ghee to lightly brown.
6. Add tomatoes and garlic, covering the bottom of the pan evenly, gently shifting around occasional while sautéing. Sauté 2 minutes.
7. Transfer zucchini to the pan, covering the tomato layer, and pack in tightly into rows and layers. Dash with salt with each layer added.
8. Combine tomato paste and water in a mixing bowl, mix, and then pour over zucchini.
9. Sprinkle mint over tomato mixture.
10. Cover pan contents with a heatproof dinner plate, flipped upside-down, so that the ingredients don’t shift, and to focus the steam generated directly back onto the ingredients. The plate should completely fit inside the pan.
11. Cover pan (and plate) with regular pan cover.
12. Bring pan to boil, reduce heat, and simmer up to 1 1/2 hours until ingredients are tender.
13. Remove pan from heat, and set aside to allow for juices to set.
14. Gently reheat before serving.
15. Just before serving, drain juice to sauce container.
16. Plate zucchini on a serving platter and top with half the juice, reserving the rest of serving on the side.

Tips:

The above featured Kousa Mahshi B’banadoura Middle Eastern Recipe Main Dish tastes delicious and is a great way to add more quality vegetables to your diet. You can also add some meat to enrich the sauce as well as adding another dimension of flavor. You can also make this a complete meal by rounding out the menu with some bread or a side salad. Enjoy!

Fried Fish With Pepper And Spices Sauce Middle Eastern Recipe Main Dish
Fried Fish With Pepper And Spices Sauce Middle Eastern Recipe Main Dish

Take Fried Fish to Its Spicy Extreme with this Fried Fish With Pepper And Spices Sauce Middle Eastern Recipe Main Dish!

Fried fish with a bit of a zazzy sauce is not uncommon to western palates, but sometimes said dishes may lack a certain kind of subtlety. The below featured Fried Fish With Pepper And Spices Sauce Middle Eastern Recipe Main Dish brings a profound fire yet understated elegance to the fore which will when over even the most discerning palate . . . just be sure to have some cool water handy!

Ingredients:

* 4 tbsp extra virgin olive oil
* 1 tbsp mustard seeds
* 1 tbsp cumin seeds
* 1 tbsp fennel seeds
* 1 tbsp anise seeds
* 1 tbsp dry coriander seeds
* 8 garlic cloves, sliced
* 3/4 cup green pepper, sliced
* 1/4 cup green onion, sliced
* 1/4 cup lemon juice
* 1 tbsp plus 1 tsp sea salt, in all
* 1 tsp fresh ground black pepper, in all
* 1 cup all purpose flour, in all
* 4 cups water
* 3 medium size fish, cleaned (your choice of whatever is fresh and in season)
* 1 tsp ginger powder
* 1 tsp coriander powder
* 1 tsp cumin powder
* enough oil for frying

Procedure:

1. Add olive oil to a sauce pan and heat over medium heat.
2. Add whole seed seasonings, stir, sauté a few minutes, infusing oil.
3. Add garlic and sauté 2 minutes.
4. Add green peppers and onions, and sauté another 2 minutes.
5. Adjust seasonings with lemon juice, 1/2 tsp salt, and 1/2 tsp pepper, and stir to infuse.
6. Bring to boil, reduce heat, cover, and simmer 5 minutes until flavors well married and ingredients tender. Set aside.
7. Mix flour and 1 tbsp salt, and then mix with 4 cups water.
8. Soak fish in flour solution 1 hour. Drain fish, then pat dry well.
9. With a sharp knife, make 3 slits in each fish on both sides, 3″ apart. Set aside.
10. In a mixing bowl, mix powdered spices with remaining flour.
11. Coat each fish on both sides with moderate film of flour mixture.
12. Heat frying oil on high heat and deep fry each fish.
13. When golden brown, transfer fish to a paper towel lined plate to absorb oil.
14. Serve immediately with spicy pepper sauce.

Tips:

The above featured Fried Fish With Pepper And Spices Sauce Middle Eastern Recipe Main Dish tastes great way to experience just how exotic and flavorful fried fish can be. While not overly hot – we’re not exactly dousing the fish with gallons of Tabasco – this recipe will definitely ignite your taste buds. After they recover, your taste buds will thank you.

Moroccan Chard & Lamb Pan-fry Middle Eastern Recipe Main Dish
Moroccan Chard & Lamb Pan-fry Middle Eastern Recipe Main Dish

Take Lamb to a New Level with this Moroccan Chard & Lamb Pan-fry Middle Eastern Recipe Main Dish!

Lamb and chard is a not a common combination for western palates, which is a shame, because it is an elegant and delectable combination indeed! The below featured Moroccan Chard & Lamb Pan-fry Middle Eastern Recipe Main Dish is a wonderful introduction

But even though it’s rather rich and elegant, don’t let it’s sophistication fool you – it is still very manageable and a joy to make!

Ingredients:

* 1 bunch chard
* 1 oz extra virgin olive oil
* 1 1/2 lb lamb shoulder, diced
* 1 tsp turmeric
* 1 tsp cumin
* 1 tsp coriander
* 1/4 tsp chili flakes
* 2 cloves garlic, sliced
* 2 cups onion, sliced
* 2 cups chicken broth
* 1/2 cup raisins
* 4 tbsp butter
* 1/2 cup toasted pine nuts

Procedure:

1. Destalk chard leaves from stalk.
2. Rip leaves into rough shreds. Set leaves aside.
3. Cut stalk into chunks. Set stalk chunks aside.
4. In a medium sauce pan, heat oil over high heat.
5. Add lamb chunks and sauté for up to 6 minutes until nicely browned.
6. Add chard chunks, spices, garlic, and onion, stir well to marry flavors, and cook for another 5 minutes until ingredients become pliable.
7. Add broth, stir to infuse flavors, and simmer 2 minutes.
8. Add raisins, stir, and then simmer 5 more minutes.
9. Add butter and 1/4 cup of sauce to saucepan, heat, add leaves, and wilt over medium heat.
10. To serve, plate leaves, cover with meat and sauce, and sprinkle with pine nuts.

Tips:

The above featured Moroccan Chard & Lamb Pan-fry Middle Eastern Recipe Main Dish is an exquisite way to enjoy lamb, and try a new flavor combination in the process. If you wish, you can stir-fry the chard in a ginger, garlic, and soy sauce combination. Enjoy!