Tabbouleh

 Yield: serves 8

Ingredients

• 3 cups packed parsley leaves, roughly chopped
• 1 1⁄2 cups packed mint leaves, roughly chopped (used 1 cup)
• 1⁄2 cup extra virgin olive oil
• 1⁄2 cup fresh lemon juice
• 1 tbsp. pomegranate molasses (did not do)
• 1⁄2 tsp. ground allspice
• 1⁄2 tsp. ground cinnamon
• 4 vine-ripe tomatoes, minced
• 1 medium red onion, minced
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Stir ingredients in a bowl; let sit 10 minutes before serving.

Moroccan lamb stew

 

easy moroccan lamb stew recipe

★★★★★

5 from 74 reviews

• Author: Suzy Karadsheh
 
• Prep Time: 15 mins
 
• Cook Time: 2 hours 15 mins
 
• Total Time: 2 hours 30 minutes
 
• Yield: Serves 6 to 7 1x

DESCRIPTION

If you’re looking to make the best lamb stew, this recipe is all you need! Comforting, fall-apart tender braised lamb with loads of veggies, chickpeas and warm Moroccan flavors. You can make this in your crock pot or pressure cooker; instructions included for both!

Be sure to check out my tips above and watch the video for how to make this lamb stew.

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INGREDIENTS

SCALE

• Private Reserve Greek Extra Virgin Olive Oil
• 1 large yellow onion, chopped
• 3 carrots, cubed
• 6 Yukon gold potatoes (or any small potatoes), peeled, cubed
• Kosher salt and pepper
• 2.5 lb boneless leg of American lamb, fat trimmed, cut into cubes (Or American lamb shoulder, bones removed, fat-trimmed)
• 3 large garlic cloves, roughly chopped
• ½ cup dried apricots (used beresta)
• 1 cinnamon stick
• 1 bay leaf
• 1 ½ tsp ground allspice
• 1 1/2 tsp ras el hanout Moroccan spice blend (find it here)
• ½ tsp ground ginger
• 6 plum tomatoes from a can, cut in halves (used fresh plum tomatoes)
• 2 ½ cups low-sodium beef broth
• 1 15-oz can chickpeas

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INSTRUCTIONS

1. In a large Dutch oven (affiliate) or heavy oven-safe pot, heat 2 tbsp olive oil over medium heat until shimmering but not smoking.
2. In the heated oil, saute the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper. Remove from the pot and set aside briefly.
3. In the same pot, add more oil if needed, and deeply brown the lamb on all sides. Season with salt and pepper.
4. Turn heat to medium-high and return the sauteed vegetables to the pot. Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.
5. Add the plum tomatoes and broth and bring everything to a boil for 5 minutes or so.
6. Cover the pot and place in the 350 degrees F heated-oven for 1 ½ hours (check partway through to add water or broth if needed). Now stir in the chickpeas, cover and return to the oven for another 30 minutes.
7. Remove from the oven and serve hot with your choice of Lebanese rice, couscous, pita bread or your favorite rustic bread.
8. A simple Mediterranean salad like Fattoush makes a great starter for this hearty meal. Enjoy!

NOTES

• Crockpot Instructions: If you prefer, after step #5 is completed, transfer the lamb stew to a large slow cooker insert. Cover and cook on low for about 6 hours, then stir in chickpeas and cook another 1 to 2 hours (total of up to 8 hours.) Or cook on high for 4 to 5 hours in total.
• Pressure-Cooker Instructions:Instead of using a Dutch oven or other oven-safe cooking pot, follow the steps below to sauté and braise using your pressure cooker.Then, add in all the ingredients except for the chickpeas to the pot and lock the lid in place. Cook for 30 minutes on high pressure.When the timer is up, allow the pressure to safely release for about 10 minutes before using quick-release according to the manufacturer’s directions. Add in the chickpeas and cook for another 5 minutes. Allow the pressure to release again according to the manufacturer’s instructions.
• Recommended for this Recipe: Private Reserve Greek extra virgin olive oil; all-natural Ras El Hanout spice blend; and ground allspice.
• Visit Our Online Shop to browse our olive oils and all-natural and organic spices.

MUST BRAISE. Makes all the difference. 

I braised, cooked and baked a bit. left in overnight and baked again in AM. 

Carrot ginger soup

 2lbs peeled carrot -sliced

3tbsp grated ginger

5 stalks of celery - sliced

2 small onions

Fry up onions. When soft, add carrots and celery. Cool for a few minutes and then add in ginger. Let it all cook for a while until fragrant. Add in 4 cups of chicken broth/stock. Salt and pepper to taste. When vegetable soft, add a cup of heavy cream. Cook for a couple of mins only. Blend. Add in milk to desired consistency. Sprig of basil at the end for extra flavor. Spoonful sugar for fun!

Chicken pot pie

 3 small/medium sized potatoes sliced or cubed - boil drain and set aside 

Cook chicken 1.78lbs cubed

Put chicken aside. Use oil to cook onion (about 2 small onions) and 3-4 garlic cloves

Stir in 1 cup flour. If getting thick, thin up with chicken broth. Total 4 cups. Add 1.5 cup milk or 0.75 cream

Herb and garlic seasoning or salt pepper thyme

Add chicken, potatoes and frozen mixed veggies (2-3 cups)  cook until all veggies are soft. Add water if needed to reduce thickness

425 F, prebake lower pie crust (with weight on it) for 8 mins and then put in filling, cover with top crust. Seal edges, flute and cut slits. Bake 30 mins or until crust golden brown. 

Let it cool before eating  

Muffins

DIRECTIONS

• Preheat oven to 375f or 190c; line muffin cups with papers.
• Cream butter and sugar till light and fluffy (make sure the butter is room temp so the mixture doesn't clump) . Beat in eggs one at a time.
• Add flour (mixed with baking powder and salt) alternating with milk beat well; stir in vanilla.
• Divide evenly among pans and bake for 18 minutes. Let cool in pans and enjoy! :

DIRECTIONS

• Preheat oven to 375f or 190c; line muffin cups with papers.
• Cream butter and sugar till light and fluffy (make sure the butter is room temp so the mixture doesn't clump) . Beat in eggs one at a time.
• Add flour (mixed with baking powder and salt) alternating with milk beat well; stir in vanilla.
• Divide evenly among pans and bake for 18 minutes. Let cool in pans and TALKING
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  READY IN: 40mins

  SERVES: 12

  YIELD: 20-25 cupcakes

  UNITS: US

  INGREDIENTS

  Nutrition

  • 2 

    cups  flour
  • 1⁄2

    teaspoon  salt
  • 2

    teaspoons  baking powder
  • 1⁄2

    cup  butter, softened 
  • 3⁄4

    cup  sugar (if you like your cupcakes very friggen' sweet, add a little more.)
  • 2 

      eggs
  • 1 

    cup  milk
  • 1 

    teaspoon  vanilla essence(optional)

Salmon in foil

https://cafedelites.com/honey-garlic-butter-salmon-in-foil/

Basa fillet kofta curry

500 g basa fillet (about 2 large fillet)
1.5 tbsp ginger/galic paste
2 large onions diced
1/2 cup plain yogurt
2 tbsp cornstarch
1.5 tbsp cumin
1 tsp holud/morich/coriander/
1/2 tsp black pepper,
1 egg.

coriander/morich leaves for filling of kofta

1. Mash the fish
2. add coriander/cornstarch and half of the g+g paste
3. little bits of all the moshola
4. little bit of the onion (1/2 of one onion)
5. the egg
6. mix it up well with hands, make small balls and fry it until golden red brown
7. fry the rest of the onion
8. when golden brown, add the rest of the moshola with 2 bay leaves and some water.
9. when water coming up, add more water with the yogurt (mix it with some water so it doesn't curdle)
10. when boiling, add the kofta balls and morich if desired.