Middle Eastern recipes for main dishes?!


Question: Middle Eastern recipes for main dishes!?
The side dish I'm preparing is a light, middle eastern inspired salad with seasoned/baked pita bread and the dessert is a yogurt recipe, so I need something substantial for a main entree!.
All suggestions welcome, and thanks in advance!.Www@FoodAQ@Com


Answers:
Moroccan Chicken

1 cn chick peas/garbanzos
3 lb chicken pieces
1 t turmeric
1/2 t cumin ground
salt
1/8 t cayenne pepper
2 T oil
1 lg onion, finely chopped
juice of 1 lemon

Dry chicken pieces with paper towels!. Combine turmeric and cumin with 1 t salt and the cayenne pepper and rub into the chicken!. Let stand for 15 minutes!. (I use less chicken when I make this dish, sometimes I also substitute boneless breast or tenders) Heat oil in a frying pan and brown chicken pieces on all sides!. Remove to a plate and add onion to pan!. Fry gently until soft, add garlic and cook a few seconds!. Pour onion mixture into chick peas and add chicken pieces and 1 Tablespoon of the lemon juice!. Cover and simmer gently until chicken and chick peas are tender and liquid is considerably reduced!. About 1/2 hour!. Taste and add salt if necessary, and more lemon juice to give a pleasant tang!. Remove chicken pieces carefully, place chick peas and liquid in a deep dish, put the chicken on top and garnish with lemon wedges!.Www@FoodAQ@Com

Here's a good lamb recipe!.!.!.and the site has quite a few good recipes I've tried, including the chicken recipes, the meatball recipes!. I cut back on the cinammon from 1tsp, to just a dash, because I am not a fan of cinammon!.!.!.!.I find it overpowers some middle eastern cooking!.

Bon Appetit!


Rice with Lamb Casserole
(Roz Tajin)


--------------------------------------!.!.!.

Serve this with plain yogurt or yogurt and cucumber!.

1-1/2 lbs!. lean lamb, diced
2 medium onions, quartered
1/2 cup butter or olive oil
1 tsp!. cinnamon
4 Tbs!. pine nuts or chopped almonds
2 Tbs!. tomato purée
Salt and black pepper
2 cups long-grain rice, washed and drained
2-1/2 cups boiling water
Preheat the oven to 350° F!. Sauté the lamb and onions in the butter or oil in a heavy frying pan over low heat until the meat is almost tender!. Stir in the cinnamon and nuts and sauté until the nuts are lightly browned!. Stir in the tomato purée, season to taste with salt and pepper, and transfer the mixture to the bottom of a heavy casserole!. Distribute it evenly and spread the rice over the top!. Pour in the boiling water!. Cover and transfer to the preheated oven!. Bake for 1 hour or until the rice is tender!. Place a large serving dish over the top of the casserole and invert the contents of the dish!. Serves 6!.

Variation: Add 1 Tbs!. fresh chopped mint or 1 tsp!. dried mint to the pan with the tomato purée!. Fifteen minutes before the end of the baking period sprinkle grated cheese over the contents of the casserole and continue baking!.Www@FoodAQ@Com

Moroccan Lamb Chops

1 pair of "frenched" lamb chops
1/3 cup apple cider
1 teaspoon brown sugar
Salt and freshly ground black pepper
2 cloves garlic, minced
1 pinch cinnamon
1 bosc pear, cored and cut into 6 wedges
Fried Plantains, recipe follows

Combine the apple cider, brown sugar, salt, freshly ground black pepper, garlic, and a pinch of cinnamon!. For best results put in large resealable plastic bag!. Add the lamb!. Turn to coat the lamb!. Squeeze out the air and seal the bag!. Refrigerate for 30 minutes!.

Preheat the oven to 350 degrees F!.

Remove the lamb from the refrigerator and place in a roasting pan!. Roast for 10 to 15 minutes (depending on temperature of meat preferred)!. Remove from oven and preheat the broiler!.
Place 3 pear wedges on top of each piece of lamb!. Place lamb under broiler for 2 to 3 minutes to allow the pears to caramelize with the brown sugar!. Serve with Fried Plantains!.

Fried Plantains:
Vegetable oil
2 green plantains, peeled, and sliced thinly lengthwise with a mandoline
Salt

Fill a deep pot halfway with oil!. Heat the oil to 350 degrees F!. Place plantains in hot oil and fry until golden and crisp!. Remove to drain on a paper towel lined plate!. Season immediately with salt!.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant!. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results!.Www@FoodAQ@Com





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources