Moroccan Couscous

INGREDIENTS 1 kg couscous 1 kg meat, cut into medium pieces 500 g turnips, cut into quarters 500 g carrots, cut into thick slices 500 g zucchinis, cut into thick slices 1 cup chickpeas, soaked in water overnight or equal to 150 g 2 onions, chopped 200 g butter, cubed 1 teaspoon saffron 1 teaspoon paprika 1 dried coriander 1 teaspoon ground ginger salt to taste black pepper to taste

COOKING METHOD   1. Place the couscous in a bowl and pour a little bit of warm salted water over it. Mix and use a fork to separate the grains. Strain the couscous and place it in a steamer that fits in the pan used for the meat. If you do not have a steamer, you can use a strainer instead, but make sure that it fits on top of the saucepan. 2. Place the meat pieces in a saucepan and cover it with 5 liters of water. Then add in the onions, saffron, paprika, salt, black pepper and chickpeas. Bring to a boil then simmer over low heat for an hour. 3. While cooking the meat, place the steamer inside the saucepan. When the steam begins to rise from the couscous remove the steamer and return the couscous to the bowl. Set aside. 4. After one hour of cooking the meat, add in the turnips and carrots and simmer for 15 minutes. Then add in the zucchinis and coriander. 5. Put the couscous again in the steamer and place it inside the saucepan. Cook for 45 minutes. 6. When the couscous is cooked turn off the heat. 7. Place the couscous in a serving dish and stir in the butter. Remove the meat and vegetables from the broth. 8. Make a hole in the middle of the couscous and place the meat and vegetables inside. Pour the broth in a deep serving bowl. 9. To serve, place the couscous on individual plates and put the stew on top. Pour the meat broth over.

Shish Taouk - Lebanese Chicken Skewers

Ingredients:

6 boneless skinless chicken breasts
3 garlic cloves, crushed
1/4 cup olive oil
1 lemon, juice of
1 tablespoon paprika
1 (6 ounce) can tomato paste
1 cup yogurt
2 tablespoons sumaq
1 teaspoon salt
2 teaspoons black pepper

Directions:

1 Cut chicken breasts into pieces for skewers.

2 Mix remaining ingredients together to make a marinade.

3 Add chicken to marinade, mix well and refrigerate in a non-reactive container from 2-8 hours.

4 Thread chicken on skewers and grill or cook under a broiler.

Fool Moudammas

Ingredients - Fool Moudammas:

• Serves 4. One 16-ounce can cooked fava beans
• 1 large onion, chopped
• 1 large tomato, diced
• 1-1/2 Tablespoons olive oil
• 1 teaspoon cumin powder
• 1/4 cup parsley, chopped
• Juice of 2 lemons
• Salt, pepper, and red chili pepper to taste
• Pita bread (optional)

Preparation - Fool Moudammas:

• Pour the beans into a pot and bring to a boil.
• Mix them well and add remaining ingredients. Bring to a boil again, then reduce to medium heat and cook for about 5 minutes.

Maqlooba or upside down eggplant, meat and rice dish

This is originally a Palestinian dish but has crossed borders and is eaten in Egypt as well. My grandmother who had a close Palestinian friend used to make this and I could not stop eating! The spice infused rice with the eggplant and stewed meat make a unique flavor combination.
This recipe is adapted from the book When Suzanne Cooks, which I find to be one of the best Arabic cookbooks I've seen so far.

Ingredients
2 large eggplants
1 kg beef or lamb cubes
2 cups rice
1 large onion, sliced
1 leek, white part only sliced
3 Tbsp oil
5 cups water
5 cardamom pods
2 cinnamon sticks
1 ts allspice
2 ts salt

Directions
Peel eggplants and slice lengthwise to make 2 cm wide slices
Sprinkle the eggplants with 1 ts salt and let it rest for 20 min
brush eggplant slices with 1 tbsp oil and place on a cookie sheet. Bake in hot oven for 7 minutes on each side or until cooked through.
In a large non stick pot, saute meat in 1 tbsp oil until browned all over, remove from pot and set aside. Add another tbsp oil in the pot and saute onion and leek slices and saute for 2 minutes or until onion softens.
Return the meat to the pot, add the water, salt and the spices. Bring to a boil then turn down the heat. Cook until meat is soft.
Arrange the eggplant slices in the bottom of a non stick pot
once meat is done, remove with a slotted spoon and place on top of the eggplants. Top with the two cups rice
Remove the solid parts from the broth and pour 2 cups broth on the rice.
Bring the broth to a boil and once it is almost dried up (rice should be bubbling) reduce heat and let the mixture cook for 20 minutes. Check midway to ensure it is not too dry. if it's dry add a few tbsp of broth.
When done, let it rest for 20 minutes then turn upside down on a serving plate.
Sprinkle with pomegranate seeds and pine nuts for garnish


source: themonkeykitchen