I love Arabic food, and Kefta is one of my all-time favourites. You can buy Kefta mince already made in some butchers or you can easily make it yourself. Google will give you hundreds of wonderfully different ways. I hope you’ll love this recipe here from Hanan in a cooking group I’m in.
Preheat oven to medium heat
2. Using your hands, divide the Kafta into balls, each the size of an egg, and then flatten each ball into a circle to obtain kafta patties
3. In a baking pan, arrange the Kafta patties one next to the other.
4. And put them in the Oven
5. While the Kafta is in the oven Cut Vegetables (i put Potatoes, tomatoes,Capsicum and Onions) Once Kafta looks cooked take out of the oven
6. Put the capsicum and onions over the Kefta then place the potato slices as a layer on top.
7. Then pour a can or 2 of diced italian tomato (depending on how much you have made) dissolved a bit of tomato paste, salt, pepper and water mix well and then pour evenly over the baking pan and sprinkle dried mint over the food.
8. Cover the baking tray (saniyi) and then place it on stove on high until the sauce for the dish starts to boil. Once it starts to boil cook on low heat for about 30 to 40 minutes or until potatoes are cooked.
I love brownies – they’re like a complete food group for me 😛 I could happily munch on one with a cup of tea/coffee and call it lunch.
These ones look amazing and from Naamet on Facebook Enjoy =D
1 cup (150g) plain (all-purpose) flour
¾ cup (75g) cocoa
¾ cup (130g) brown sugar
1 1/3 cups (290g) caster (superfine) sugar
175g unsalted butter, melted and cooled
1 teaspoon vanilla extract
125g dark chocolate, chopped
1.Place the flour, cocoa, both the sugars, the butter, vanilla and eggs in a large bowl. Mix until smooth.
2.Add the chocolate and Rolo and stir to combine.
3.Preheat oven to 160°C (325°F).
4.Lightly grease and line a 20cm square tin with non-stick baking paper.
5.Spread the mixture into the tin.
6.Bake for 50 minutes – 1 hour or until the brownie is set.
7.Allow to cool in the tin for 5 minutes before slicing into squares and serving warm, or allow to cool completely in the tin. Makes 16
I’m sure that recipe title should read baked lemon chicken with garlic and potatoes lol it’s VERY lemony!
This lovely recipe is from mamaslebanesekitchen.com and as long as you love both garlic and lemon you will LOVE this recipe!
When I make it again next time (because I WILL be making it again) i’ll likely use a quarter of a cup less lemon juice as the recipe stated. It was nice but the lemon was very overpowering.
Summary: A traditional garlic chicken dish from Lebanon.
Baked Garlic Chicken Ingredients (4 servings)
4 lbs of chicken legs/quarters/breasts
5 medium potatoes
20 cloves of garlic (or 1.5 heads)
1 cup of freshly squeezed lemon juice
4 table spoons of olive oil
salt to taste
A pinch of Lebanese 7-spices
Baked Garlic Chicken Preparation Method
Soak chicken in vinegar for 2 minutes (to help remove the “chickeny” smell), rinse them well with cold water then dry them with paper towels.
Make cuts in chicken in order to allow for garlic sauce to seep deep inside.
Rub chicken with a table spoon or two of olive oil, a pinch of salt, and a pinch of Lebanese 7-spices.
Peel potatoes then cut them in disks of about 1/2 inch, salt lightly.
Place chicken on bottom of baking tray (preferably metal), place potatoes on top, and bake at 400F (medium heat) for about 40-50 minutes, or until the chicken is cooked.
Meanwhile place the garlic cloves, 1/2 teaspoon of salt and 2-3 table spoons of olive oil in a blender/food processor and spin for 4-5 minutes, add the lemon juice and spin for another 4-5 minutes until you have a nice lemony-garlicky sauce.
Once the chicken has baked, take the tray out of the oven and very carefully drain any excess liquids/fat/water that you see on the bottom.
Pour the garlic sauce all over it while mixing it well with the potatoes, put back in the oven and broil for another 5-10 minutes until the potatoes turn reddish
Note: You may need to consume an unusually large quantity of toothpaste afterwards.
Preparation time: 15 minute(s) Cooking time: 1 hour(s) 5 minute(s) Number of servings (yield): 4
This is one of our family’s favourite recipes. You can cook it as it is or you can mix some beef mince through when cooking the onions to give a different spin on it, you can make the topping more of a pizza style by adding pineapple or whatever you wish. It’s VERY adaptable and it packs well for a cold lunch the next day too!
3 cups basmati rice
3 x brown onions, diced
1 x large tin red kidney beans, rinsed
2 x tins, chopped tomatoes
2 x medium tomatoes, chopped
1/2 x green capsicum, chopped
1/2 x red capsicum, chopped
1/3 cup sliced black olived
3 cloves garlic (finely chopped)
1.5 cups grated cheese for topping
3 Tbls ground cumin
5 Tbls ground paprika
1/4 tspn chilli flakes
1 tspn salt
1 tspn pepper
Preheat oven to 180C and spray a large roasting dish with oil.
Rinse rice and cook by packet instructions until almost soft, drain and put into your chosen dish.
Meanwhile heat some Olive Oil in a large frying pan and cook onions until almost soft, add Basil and garlic and cook a further 2 minutes, stirring occasionally. Add the Cumin, 3 TBS of the paprika, chilli flakes, ground chilli if using and the salt and pepper. Cook a further 1 minute stirring until fragrant. Remove from heat.
Put the rice into the roasting dish and add the rice mixture with the extra other 2 TBS of paprika and stir well. Mix in the tins of tomatoes and the Red kidney beans. Mix well so that everything is distributed evenly.
Pat down gently and smooth the top so that it is evenly sitting in the dish then cover with foil and bake for 30 minutes.
Remove foil and top with the chopped tomatoes, olives, mixed capsicums and cheese. Bake a further 15 minutes until cheese is nicely melted then cut up and serve immediately.