How to make Lamb Shanks in buttermilk recipe | Laham with Laban Recipe | Arabic Recipe
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Roasted neck of lamb with wild garlic pesto - Cook with AEG
Our friends at Daylesford have shared this delicious recipe for roasted neck of lamb with, mashed potato, cherry tomatoes, charred caper berries and wild garlic pesto.
Not to be used for commercial use, unless authorised by AEG trade marketing.
Turkish Stuffed Zucchinis with Spicy Lamb Filling, Sihil Mahsi
Sihil Mahsi ,or called Sihilmahse in some regions, is a popular dish in Turkey, associated with the south and south east of the country. More traditional versions are made with a small variety gherkins and stuffed with hand minced meat, roasted chickpeas (leblebi) and sometimes pine nuts or pistacchio, the widely known version uses small zucchinis and stuffed with a mildly spiced meat and chickpea mixture.
It's different than the regular stuffed zucchinis as Sihil Mahsi is made with a meat stuffing as opposed to a meat and rice mixture used for the regular versions. It is said to be dating back to Ottoman Palace kitchens and is possibly related to it's Arabic version Sheikh el Mahshi which means the chief (sheikh) of the stuffed dishes or stuffed dish for the chiefs.
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Ingredients:
• 5 – 6 zucchini, 1.5 kg - preferably magda variety
• 500 g lamb mince
• 2 medium onion
• 1 cup cooked chickpeas (traditionally split roasted chickpeas are used)
• Chopped parsley, 1/2 cup
• 1 tbsp clarified butter or olive oil
• 2 medium tomatoes or 1 cup tomato puree
• 1 tbsp tomato paste
• 3 tsp chili flakes (pul biber)
• 1 tsp ground black pepper
• Salt to taste
• Vegetable or other neutral oil for frying with a high smoke point, about 1/2 liter
Sauce:
• 2 cups water
• 2 tsp dried mint
• 2 tbsp tomato paste
• 1/2 tsp salt
• 1 cup whipped Turkish yogurt
• 2 cloves of garlic + salt to taste (optional)
Instructions:
1. Wash and cut the ends of the zucchinis. Make vertical stripes with a fork on the skins.
2. Cut the zucchinis into half and make sure the bottoms are flat.
3. Core the zucchinis with a vegetable corer or a small spoon, carving out the insides as much as possible, without puncturing through the sides. Reserve the cores for another recipe such as zucchini mucver or soups.
4. Add oil in a large pan about 3 cm/ 1.5 inches high and heat up to 180° C / 360° F
5. Sprinkle 1 tsp salt over the zucchinis and lightly coat and season them with salt
6. Fry the zucchinis in batches, turning occasionally, until golden on all sides, about 5 minutes.
7. Transfer and drain the zucchinis on a paper towel, to get rid of the excess oil and cool down
8. Finely chop the onions and the parsley and grate the tomatoes (or use 1 cup tomato puree)
9. In a pan, add 1 tbsp butter or olive oil and heat, add the onions, stir and cook for 5 mins until soft
10. Add the lamb mince, break apart the lumps and cook until browned and fragrant.
11. Add the tomato paste, chili flakes, black pepper, 1 tsp salt and mix until combined.
12. Add the chickpeas, grated tomatoes, stir and cook until the liquids evaporate and thickened.
13. Remove from the heat, add the chopped parsley, stir to mix and set aside to cool down.
14. Stuff the zucchinis with the meat mixture and optionally close the ends with slice of tomatoes
15. In a sauce pan, mix 2 cups water with 2 tbsp tomato paste, 2 tsp dried mint and 1/2 tsp salt
16. Stir to mix, bring to a boil and let it simmer for 15 minutes until slightly thickened
17. Layer the zucchinis into a baking dish or dutch oven, pour the sauce over and into the zucchinis
18. Cover with a parchment paper or lid and cook in the oven (pre-heated to 180°C / 360°F) for 30 mins
19. To serve, mince 2 cloves of garlic with ¼ tsp salt (optional) and combine with 1 cup of yogurt
20. Whisk until combined. Serve the zucchinis and top with yogurt and tomato sauce
Music:
Angevin - Thatched Villagers by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence.
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*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
Pine Nuts & Sweetcorn Stir Fry (Asian Style Cooking Recipe)
Pine Nuts & Sweetcorn Stir Fry (Asian Style Cooking Recipe)
Welcome to Xiao's Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Chinese recipes.
Ingredients:
150g Pine Nuts
150g Tinned Sweetcorn
1 Spring Onion
1 Clove Garlic
Salt To Taste
Method:
1. Finely chop the garlic and spring onion
2. Heat 1 Tbsp of oil in the wok over medium heat
3. Add the pine nuts in the wok, fry for a minute and remove from wok
4. Heat another 1 Tsp of oil in the same wok over high heat
5. Add the garlic and spring onion in the wok, fry for few seconds
6. Add the sweetcorn and stir-fry for 3 minutes
7. Add the pine nuts, pinch of salt, stir-fry for a minute
8. Transfer into a dish and serve
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The tastiest Peanut Butter Stew / sauce - Senegalese, Mali, Gambia inspired Mafe’ || Maafe’
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INGREDIENTS: • whole duck butchered, seasoned with salt and pepper
• 2-3 tbsp Cooking oil for searing duck
• 2 red onions chopped and cooked in rendered duck fat
• Add 1 heaping tbsp tomato paste to cooked onions and cook for 3-5 mins
• Stew base blend of 4 scallions, 3 garlic cloves, 1 scotch bonnet, 1 tbsp ginger paste, 1 tsp rosemary, handful flat leaf parsley, 1 red bell pepper, 2 Roma tomatoes. Add this blend to onions and tomato paste, and cook on medium heat till oil resurfaces.
• Add 1/2 tbsp curry powder
• 1/2 cup roasted peanut butter, thinned up with 4 tbsp hot water. Add to stew base, stir to evenly combine.
• Add 1 tbsp each shrimp powder, and all purpose seasoning. Substitute all purpose seasoning with 1 chicken bouillon cube
• Add seared duck and all of its juices to stew.
• Season with salt to taste
• Add 500 ml hot water to pot, stir, and cook on low heat, with lid on, for 25 mins.
• Add the following fresh vegetables: 1/2 a small green cabbage cut in to two, 1/2 each green and yellow bell peppers, small sweet potato, and russet potatoes, carrots, onions cut into wedges, and some habaneros. Key is to cut all your veggies into big chunks, in order to keep their shapes, and have the perfect texture for the final show stopping presentation!
• Enjoy with soft steamed rice????????
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Mauzaïc: Sauteed Lamb Full Recipe Video | Easy Mauritian Recipe to try at home!
Hello friends, this is Pallavi. Here I am sharing the Mauritian Style Sauteed Lamb Recipe.
Mauzaic is a blog where I have been working for a few years now, where I share my island’s (Mauritius) culture with the world.
Find the full recipe on my blog:
Follow me as well on the blog to learn more Mauritian dishes!
Let's cook and taste the dishes together.
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