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Kefta, Meatballs

Author: asi benizry // Category:


Ingredient
Ingredients:
FOR THE SAUCE
6-8 medium tomatoes, cored and roughly chopped
1 tablespoon paprika
1 teaspoon cumin
1/2 teaspoon cayenne pepper
3-4 tablespoons chopped fresh flat-leaf parsley
2 garlic cloves, minced
salt & freshly ground black pepper, to taste
1/4 cup vegetable oil
FOR THE MEATBALLS
400 g ground beef
1 tablespoon paprika
1 teaspoon cumin
1/2 teaspoon cayenne pepper
3-4 tablespoons chopped fresh flat-leaf parsley
2 garlic cloves, minced
salt & freshly ground black pepper, to taste
Directions:
1 . Mix all the ingredients for the sauce together in the tagine, cover and let simmer gently over a medium heat for 15 minutes, stirring occasionally.
2 . Meanwhile, use your hands to mix the ingredients for the meatballs together and then roll the meat into small balls, about 1 inch round.

3 . After the tomatoes have simmered for about 15 minutes, stir the sauce and add a little water if you feel it is needed.

4 . Place the meatballs in the sauce.

5 . Do not stir but just let them sit on top of the sauce.

6. Lower the heat, cover and cook for another 8-10 minutes. Uncover and let simmer another couple minutes if you feel the sauce needs thickening.

7 . Serve with lots of crusty bread for dipping in the sauce or over spaghetti with parmesan cheese on top.

8 . If you want to make these ahead of time and freeze them, leave the parsley out and place the meatballs in a rigid container like a tupperware dish before freezing.

9. To reheat, thaw in the fridge (you can do this overnight) and reheat on the stovetop over medium-low until bubbly. Add chopped parsley before serving.
s:
FOR THE SAUCE
6-8 medium tomatoes, cored and roughly chopped
1 tablespoon paprika
1 teaspoon cumin
1/2 teaspoon cayenne pepper
3-4 tablespoons chopped fresh flat-leaf parsley
2 garlic cloves, minced
salt & freshly ground black pepper, to taste
1/4 cup vegetable oil
FOR THE MEATBALLS
400 g ground beef
1 tablespoon paprika
1 teaspoon cumin
1/2 teaspoon cayenne pepper
3-4 tablespoons chopped fresh flat-leaf parsley
2 garlic cloves, minced
salt & freshly ground black pepper, to taste
Directions:
1 . Mix all the ingredients for the sauce together in the tagine, cover and let simmer gently over a medium heat for 15 minutes, stirring occasionally.
2 . Meanwhile, use your hands to mix the ingredients for the meatballs together and then roll the meat into small balls, about 1 inch round.

3 . After the tomatoes have simmered for about 15 minutes, stir the sauce and add a little water if you feel it is needed.

4 . Place the meatballs in the sauce.

5 . Do not stir but just let them sit on top of the sauce.

6. Lower the heat, cover and cook for another 8-10 minutes. Uncover and let simmer another couple minutes if you feel the sauce needs thickening.

7 . Serve with lots of crusty bread for dipping in the sauce or over spaghetti with parmesan cheese on top.

8 . If you want to make these ahead of time and freeze them, leave the parsley out and place the meatballs in a rigid container like a tupperware dish before freezing.

9. To reheat, thaw in the fridge (you can do this overnight) and reheat on the stovetop over medium-low until bubbly. Add chopped parsley before serving.
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Moroccan chicken

Author: asi benizry // Category:


Moroccan Chicken with Lemon and Olives


Ingredients:
2 teaspoons paprika1 teaspoon ground cumin1 teaspoon ground ginger1 teaspoon tumeric1/2 teaspoon cinnamon1/4 teaspoon freshly ground pepper
2 Tbsp olive oil1 chicken, 3-4 lbs, cut into 8 pieces (or 3-4 lbs of just chicken thighs and legs, the dark meat is more flavorful)Salt
3 cloves garlic, minced1 onion, chopped
The peel from 1 preserved lemon, rinsed in cold water, pulp discarded, peel cut into thin strips1 cup green olives, pitted1/2 cup water1/2 cup raisins
1/4 cup chopped fresh cilantro1/4 cup chopped fresh flat-leaf parsley
Method:
1 Combine all the spices in a large bowl. Pat dry the chicken pieces and put in the bowl, coat well with the spice mixture. Let the chicken stand for one hour in the spices.
2 In a large, heavy bottomed skillet, heat the olive oil on medium high heat. Add the chicken pieces, sprinkle lightly with salt (go easy on the salt, the olives and lemons are salty), and brown, skin side down for five minutes. (If you are using a clay tagine, you will skip the browning step, heat only to medium heat and use a heat diffuser on the heating element to prevent the tagine from cracking.) Lower the heat to medium-low, add the garlic and onions. Cover and let cook for 15 minutes.
3 Turn chicken pieces over. Add the lemon slices, olives, raisins, and 1/2 cup water. Bring to a simmer on medium heat, then lower the heat to low, cover, and cook for an additional 30 minutes, until the chicken is cooked through and quite tender.
4 Mix in fresh parsley and cilantro right before serving. Adjust seasonings to taste.
Serves 4 to 6. Serve with couscous, rice, or rice pilaf.
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Spiced Chicken with Couscous Pilaf

Author: asi benizry // Category:


2 1/2 teaspoons paprika

1 teaspoon dried thyme

3/4 teaspoons garlic powder

1/2

 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon ground red pepper

4 4-ounce skinless, boneless chicken breast halves

1 tablespoon vegetable oil, divided

1/2 cup chopped onion

2 cloves garlic, minced

1 cup uncooked couscous (I used whole wheat)

1 cup chicken broth

1 cup frozen whole-kernel corn

2 tablespoons minced fresh cilantro

1 tablespoon lime juice

Combine first 7 ingredients in a shallow dish. Dredge the chicken in the paprika mixture.

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add chicken, and cook 5 minutes on each side or until done. Remove the chicken from the pan and keep warm.

Heat another teaspoon oil in pan over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in couscous and broth; bring to a boil. Remove from heat. Stir in corn; cover, and let stand 5 minutes or until liquid is absorbed. Stir in the minced cilantro and lime juice. Serve with the chicken. Makes 4 servings.
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Couscous The Basic

Author: asi benizry // Category:

this couscous recipe is very basic. Couscous goes with just about any main course, especially chicken. You will find couscous more often in North African cuisine. Most couscous sold in grocery stores has already been pre-steamed, so preparation is vey simple!

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients:

  • 1 1/2 cup couscous
  • 2 3/4 cups water
  • 1/4 teaspoon salt

Preparation:

In a saucepan, bring water to a boil. Add salt and stir. Add couscous and remove from heat and allow to sit for about 5 minutes.

Couscous should be light and fluffy, not gummy. Be sure to allow the couscous to absorb the water.

VariationPrepare couscous with chicken broth instead of water. It really makes for a nice flavor.

Couscous Cooking Tips

• Be sure to identify which type of couscous you have purchased (instant or traditional) to properly plan cooking time.

• Couscous may also be cooked like rice. Heat butter, add couscous and stir to coat, add stock, bring to a boil, reduce heat to lowest setting, cover and cook (no peeking!) until liquid is absorbed. Fluff to separate.

• If you lack a steamer, a heat-proof colander inside a stockpot will work fine. Line the colander with cheesecloth if the holes are too big.

• When using the long traditional method of steaming couscous, covering the pot is not recommended as the condensation can drip onto the grains and make the couscous mushy.

• As well as a carbohydrate-laden side dish, couscous may also be eaten as a porridge, in salads, or in desserts.

• To double or triple the volume of instant couscous, avoid the hot water method given on the box and take the time to slowly steam it.

• Cooked couscous should be eaten within a couple of days. It may be frozen up to three months.
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Moroccan Tomato Soup

Author: asi benizry // Category:

Ingredients:
2 TBSP Olive Oil
2 medium onions, diced
1 head garlic, diced
4 cups veggie stock
1 can tomatoes
1 can tomato paste
1/2 - 1 cup all natural peanut butter
1 tsp Cumin Powder
1 tsp or 1 tbsp Hot pepper sauce
2 tbsp Cayenne Pepper
2 tbsp White Vinegar
1 tsp Sugar
1 tsp Salt
1 tsp Pepper


Directions:
1) In a large sauce pan, heat oil and fry onion and garlic until golden brown.

2) Add veggie stock, canned tomatoes (including all the liquid) and tomato paste, bring to a boil and then reduce heat (simmering for about 10 minutes).

3) Puree mixture with hand blender, continue to simmer on LOW, and season soup with vinegar, sugar, cumin , cayenne pepper and pepper sauce.

4) Adjust salt and pepper to taste, stir in peanut butter and let soup simmer on LOW heat for an additional 15-20 minutes.

5) Serve and enjoy!
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Moroccan Potato Bean Soup

Author: asi benizry // Category:



INGREDIENTS :



  • 6 cups water

  • 1 (15 ounce) can kidney beans

  • 3 tablespoons olive oil

  • 2 onions, chopped

  • 2 potatoes, peeled and cubed

  • 3 tablespoons chicken bouillon powder

  • 1/2 teaspoon ground turmeric

  • 1/2 teaspoon ground black pepper

  • 1/2 teaspoon ground white pepper

  • 1/2 teaspoon cayenne pepper (optional)

  • 2 teaspoons curry powder

  • 2 tablespoons soy sauce

  • 1/2 cup whole milk

  • 1/2 cup half-and-half

  • 1/2 cup dry potato flakes

  • 1/4 cup chopped green onions


DIRECTIONS



  1. In a medium-size cooking pot, add water and white kidney beans and bring to boil. Reduce heat and simmer for 15 minutes.

  2. In a frying pan, saute onions in olive oil until lightly brown.

  3. To cooking pot, add potatoes, sauteed onions, chicken soup base, turmeric, black pepper, white pepper, cayenne pepper, curry powder, and soy sauce, and cook until potatoes are tender.

  4. Add whole milk and half and half cream and bring back to boil. Add instant potato flakes, stirring until well blended. Adjust seasonings to taste. Garnish with chopped chives or green onions.
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Harira soup

Author: asi benizry // Category:

INGREDIENTS:

  • 1 pound cubed lamb meat
  • 1 teaspoon ground turmeric
  • 1 1/2 teaspoons ground black pepper
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cayenne pepper
  • 2 tablespoons margarine
  • 3/4 cup chopped celery
  • 1 onion, chopped
  • 1 red onion, chopped
  • 1/2 cup chopped fresh cilantro
  • 1 (29 ounce) can diced tomatoes
  • 7 cups water
  • 3/4 cup green lentils
  • 1 (15 ounce) can garbanzo beans, drained
  • 4 ounces vermicelli pasta
  • 2 eggs, beaten
  • 1 lemon, juiced

DIRECTIONS

  1. Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
  2. Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.
  3. About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente). Stir in lemon and eggs, let eggs cook 1 minute.
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Onion Soup

Author: asi benizry // Category:

INGREDIENTS:

  • 2 lb medium onions, halved lengthwise, then thinly sliced lengthwise
  • 3 sprigs fresh thyme
  • 2 Turkish bay leaves or 1 California
  • 3/4 teaspoon salt
  • 1/2 stick (1/4 cup) unsalted butter
  • 2 teaspoons all-purpose flour
  • 3/4 cup dry white wine
  • 4 cups reduced-sodium beef broth (32 fl oz)
  • 1 1/2 cups water
  • 1/2 teaspoon black pepper
  • 6 (1/2-inch-thick) diagonal slices of baguette
  • 1 (1/2-lb) piece Gruyère, Comte, or Emmental
  • 2 tablespoons finely grated Parmigiano-Reggiano

  • Special equipment: 6 (8- to 10-oz) flameproof soup crocks or ramekins; a cheese plane.



DIRECTIONS:

Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.

While soup simmers, put oven rack in middle position and preheat oven to 350°F.

Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.

Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan.

Discard bay leaves and thyme from soup and divide soup among crocks, then float a croûte in each. Slice enough Gruyère (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.

Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.

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Lentil soup

Author: asi benizry // Category:

INGREDIENTS :

  • 1 onion, chopped
  • 1/4 cup olive oil
  • 2 carrots, diced
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 teaspoon dried basil
  • 1 (14.5 ounce) can crushed tomatoes
  • 2 cups dry lentils
  • 8 cups water
  • 1/2 cup spinach, rinsed and thinly sliced
  • 2 tablespoons vinegar
  • salt to taste
  • ground black pepper to taste.


  • DIRECTIONS

    1. In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
    2. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
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Welcome to Mediterranean Food!

Author: asi benizry // Category:
Food website has been carefully tailored to bring you the best recipes from the Mediterranean regions. Our recipes work great with the mediterranean diet
to help you lose weight fast ! Dozens of countries and their best Mediterranean Food dishes are here for you to enjoy and make yourself. Please while here review our Mediterranean Food entries as well as rate our Mediterranean Food recipes.
In order to review our recipes you must register and login. This prevents spammers and we apologize and do want your excellent feedback on the quality of our Mediterranean Food entree's. So please spend a few minutes to register, your information will be kept private and never used to solicit you. We just want you to help other lovers of Mediterranean Food to find the best ones we have available to offer. Whether you are hear to just enjoy our delicious mediterranean food entrees or you want to do a mediterranean diet you will hundreds of new food recipes to try.
If following the mediterranean diet stick to our recipes in regions that have a high consumption of fruits and vegetables, bread, wheat and other cereals, olive oil and fish. This keeps them low in saturated fat and high in monounsaturated fat and dietary fiber. Red wine is also consumed regularly but in moderate quantities.
Also if you register with Mediterranean Food you are welcome to submit your own recipes! So please do so and share with the world your love of Mediterranean Food.
If interested in other types of Recipes you should check out Cooks Recipes
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