Stuffed Crown Roast of Lamb أضلاع خروف, Saffron Rice, Pistachio Coffee Cake, samira's kitchen # 30
Samira's Kitchen Episode # 30 Easter Show
Stuffed Crown Roast of Lamb روست أضلع خروف محشية
Saffron Rice رز مع الزعفران
Orange Blossom Pistachio Coffee Cake فطيرة فستق وماء زهر
Phyllo Wrapped Asparagus أسبيركس ملفوف مع أرغفة بقلاوة
Stuffed Crown Roast of Lamb
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1 crown roast of lamb (two 8-10 chop rocks tied together)
coarse salt
coarse black pepper
Saffron Rice
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2 cups long grain rice
2-3 cups water
1/2 teaspoon saffron
1/4 cup vegetable oil
1 pound minced lamb meat
1/2 cup slivered almonds
1/2 cup raisins
1/2 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground clove
1 teaspoon salt
Orange Blossom Pistachio Coffee Cake
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2 cups pistachios, shelled, unsalted, coarsely chopped
1 1/2 cups sugar
2 tablespoons orange blossom water
1 tablespoon ground cardamom
1/4 cup lukewarm water
1 envelope (2 1/2 teaspoons) dry yeast
3/4 cup milk
1/2 cup (1 stick) unsalted butter
1 teaspoon salt
4 cups all purpose flour
1 large egg, beaten
Phyllo Wrapped Asparagus
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24 asparagus
12 phyllo sheets
1/2 cup olive oil
1/2 cup Parmesan cheese
salt
black pepper
Orange blossom syrup recipe in a rustic style - Bahar Narenj
Orange blossom syrup recipe in a rustic style - Bahar Narenj
Orange spring is the blossom of the orange tree in spring, which gives way to orange in autumn and winter. This plant is used in the perfume industry, making all kinds of essential oils and all kinds of delicious seasonal drinks, liqueurs and preparing jams, turmeric, sohan, etc. Orange spring is a very useful plant and has many properties. Orange spring has many products, including jams, sweats, syrups, fresh herbs, dried herbs, powdered herbs, and orange spring black tea. One of the best ways to enjoy orange spring is to make syrup and drink it daily
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This video was filmed in GILAN province and AMLASH city in Iran. We going to show you lifestyle and deliciuse recepies of the village
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If you have a comment or suggestion for us, we would be happy to let you know in the comments section. our Facebook:
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To see more videos, use the following links:
Cooking on the sadj :
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(BASLOQ) IRAN Delicious sweets - we cooking baslogh in villag - باسلوق
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IRAN Famous Donut Recipe - Persian Pirashki - cooking vlog
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Baghali Polo Ba Mahiche (Persian Dill Rice) - Bean pilaf with muscle
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Village Life
Village Lifestyle
Lamb Tajine with Caramelized Dried Fruits Recipe -EidAlAdha Special- CookingWithAlia - Episode 123
To view written recipe, click here:
Eid is next week. This is the Eid El Kabir (Big Eid) where Muslims commemorate the story of Abraham by sacrificing a sheep. It is a festive culinary time in Morocco. To celebrate, we are making a dish that you are bound to remember: Tajine of Lamb with Caramelized Dried Fruits!
Traditional Moroccan Lamb Tagine | North African Recipe
Traditional Moroccan Lamb Tagine | North African Recipe
In recent years Tagine dishes from Morocco have become much more well known thanks to the internet and people taking holidays abroad. The history of tagine dates back to the time of Harun al-Rashid, the fifth Abbasid Caliph. The earliest written records about the concept of cooking in a tagine appear in the famous One Thousand and One Nights, an Arabic-language story collection from the ninth century.
If you wish to be authentic, it’s important to understand that not all Tagine pots are the same. Traditional ones are made of thick earthenware and meant to be used on top of the hob, but others are only ovenproof but not tough enough to stand being on the stove top. Some Tagines are purely decorative and only suitable to serve your Tagine dish in at the table.
Cooking notes
So make sure you carefully checkout the details when looking to buy. The point of a Tagine is the lid keeps the moisture trapped inside and thus the food is moist and tender. That said if you don’t wish to buy a Tagine dish a lidded casserole will perform just as well.
Ras el Hanout is Moroccan blend of spices and usually includes Paprika, Ginger, Black Pepper, Coriander, Cardamom, Allspice, Turmeric, Mace, Nutmeg, Chilli Powder, Cloves and Rose Petals. Ras el Hanout is sometimes called middle eastern curry powder.
#moroccanlambrecipe
#taginecooking
#chefkevinashton
#lambtagine
#taginerecipe
#almondlambrecipe
LambTagine serves 4-6 people
Chapters:
00:00 About Tagines
01:03 The Lamb I use
02:35 Spices
03:29 Marinating the Lamb
05:51 Other ingredients
06:52 Brown off Lamb
09:41 Soften onions
10:41 Make sauce
11:50 Prepare garnishes
17:48 Presentation
Ingredients
1½ kilo shoulder of lamb cut into large pieces Trim off excess fat and any gristle
1 Tbsp good quality Honey
½ Tbsp finely chopped fresh ginger
2 ½ Tbsp of Ras el Hanout
½ Tbsp Turmeric Powder
1 teaspoon cumin
1 Tbsp cinnamon
1 Tbsp Unsalted Butter
2 Tbsp Olive oil
3 cloves of garlic finely chopped
1 Good pinch of Saffron
150 grams sliced white Onions
1 x 400 grams tin chopped tomatoes
500 ml Lamb stock or water
1 x 400 ml tin of tomatoes (blended)
15 grams fresh chopped coriander
For more recipes check out my blog:
Lamb Tagine with plums -Tajine d'agneau aux prunes -طاجين اللحم بالبرقوق
Recette 100% marocaine, traditionnel, très délicieuse, bonne dégustation
100% Moroccan recipe, traditional, very delicious, good tasting
ingredients:
1.5 lamb
2 onion
4 cloves of garlic
1.5 tsp ginger
1/2 tsp of mace and cardamom mixture
1/2 tsp black pepper
salt
1/2 tsp cinnamon
1/4 Moroccan Smen
1 tsp turmeric
a little saffron
1/2cup Olive oil
1 tbsp butter
preparation of plums:
125g plums
1/2 tsp cinnamon
1 tsp orange blossom water
1 tbsp of butter
4 tbsp honey
ingredients:
1,5 d'agneau
2 onion
4 gousse d'ails
1,5 cac gingembre
1/2 cac du melange du macis et cardamome
1/2 cac poivron noire
sel
1/2 cac cannelle
1/4 Smen marocain
1 cac curcuma
un peu de safran
1/2 verre huile d'olive
1cas beurre
preparation des prunes:
125g prunes
1/2 cac cannelle
1 cac eau de fleur d'oranger
1 cas du beurre
4 cas miel
مكونات:
1.5 لحم خروف
2 حبات بصل
4 فصوص ثوم
1.5 ملعقة صغيرة زنجبيل
1/2 ملعقة صغيرة من خليط البسيبيسة والهيل
1/2 ملعقة صغيرة فلفل أسود
ملح
1/2 ملعقة صغيرة قرفة
1/4 سمن مغربي
1 ملعقة صغيرة كركم
القليل من الزعفران
1/2كأس زيت الزيتون
1ملعقة كبيرة زبدة
تحضير البرقوق:
125 جرام برقوق
1/2 ملعقة صغيرة قرفة
1 ملعقة صغيرة ماء زهر
1 ملعقة كبيرة زبدة
4 ملاعق كبيرة عسل
Music by bensound.com
Jewelled Couscous with Orange Blossom Water & Chicken Tagine
Chef's Choice - HBC Trading Australia
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[Ingredients] Servings: (See below)
[Ingredients]
Jewelled Couscous:
- 1 cup Chef’s Choice Israeli Couscous
- 1 cup Chef’s Choice French Original Gourmet Couscous
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp Chef’s Choice Himalayan Pink Salt crystals
- ½ tsp ground white pepper
- 1 tbsp olive oil
- ½ bunch fresh parsley
- ½ bunch fresh coriander
- 1 bunch fresh mint
- 1 cup almonds (or pinenuts)
- 1 cup dried cranberries (or currants)
- ¼ cup olive oil, extra
- 1 tbsp Chef’s Choice Orange Blossom water
Chicken Tagine:
- 1kg chicken thigh fillets, cut into sixths
- 4 tbsp extra virgin olive oil
- 4 garlic cloves
- 3cm knob ginger, peeled and finely grated
- 2 tsp paprika
- 2 tsp cumin
- 1 tsp turmeric
- 1 lemon
- 1 cup dates (pitted or not)
- 1 cup green Sicilian olives
- 2 tbsp orange blossom water
- 1 bunch fresh coriander, chopped roughly
[Directions for Jewelled Couscous with Orange Blossom Water]
Place couscous, cumin, turmeric, salt and pepper in mixing bowl and pour over 1 cup boiling water and olive oil. Mix quickly with a fork, cover with cling wrap and set aside for about 20 minutes to sit and absorb water.
Meanwhile, place Israeli couscous and 1 ½ cups water in a small saucepan and bring to the boil with the lid off. Place lid on saucepan, reduce heat to lowest setting and simmer for 14 mins. Turn heat off and set aside.
Roughly chop fresh herbs and almonds. Uncover both couscous’ and fluff both with a fork, then add the Israeli couscous to the plain and toss to combine. Add all other ingredients and fold through. Drizzle with extra olive oil and orange blossom water and fold again. Taste and season with extra salt and pepper to taste.
[Directions for Chicken Tagine with Orange Blossom Water]
Preheat oven to 180°C.
Cut lemon lengthways into quarters then slice finely.
Heat oil in a heavy based baking dish with lid and add chicken. Brown in batches until all chicken pieces are sealed.
Place all ingredients except the orange blossom water and coriander, into the baking dish with lid and stir to combine. Put the lid on the baking dish and place in preheated oven, bake for 1 hour.
Take the baking dish out of the oven and remove lid. Add orange blossom water, stir through. Scatter chopped coriander and serve with couscous and salad.