Lamb salad with tzatziki recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Easy Lamb salad with tzatziki  Recipe . Enjoy tasty Middle Eastern food and learn how to make wonderful Lamb salad with tzatziki, quick and healthy.

Cooking Time 5 minutes

Ingredients (serves 4)

1/2 cup couscous
100ml boiling water
olive oil cooking spray
400g lamb loin fillets, trimmed
1/2 cup chargrilled capsicum (in brine), thinly sliced
1 Lebanese cucumber, quartered lengthways, cut into chunks
1/4 small red onion, thinly sliced
75g baby rocket
1/2 lemon, juiced  

Tzatziki
1/2 small Lebanese cucumber, grated
1/2 cup low-fat yoghurt
1/2 garlic clove, crushed
1 tablespoon mint leaves, shredded
1/2 lemon, juiced

Method

1. Make tzatziki: Using your hands, squeeze excess moisture from cucumber. Combine cucumber, yoghurt, garlic, mint and 1 tablespoon lemon juice in a bowl. Season with salt and pepper. Cover and refrigerate until required.

2. Preheat oven to 200°C. Combine couscous and boiling water in a heatproof bowl. Cover and set aside for 5 minutes or until water is absorbed.

3. Meanwhile, preheat a non-stick frying pan over medium-high heat. Spray lamb with oil. Season with salt and pepper. Cook lamb for 2 minutes each side or until browned. Place on a tray and place in oven. Cook for 5 minutes for medium or until cooked to your liking. Remove from oven. Cover with foil and set aside for 5 minutes to rest. Thickly slice.

 4.Stir couscous with a fork to separate grains. Add capsicum, cucumber, onion, rocket and 1 tablespoon lemon juice. Stir to combine. Spoon couscous onto plates. Top with lamb and a dollop of tzatziki. Serve.


Source
Super Food Ideas - September 2006, Page 50
Recipe by Kim Meredit 

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Vegetable tagine with chickpeas & raisins recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Vegetable tagine with chickpeas & raisins  recipe . Enjoy tasty Middle Eastern food and learn how to make Vegetable tagine with chickpeas & raisins. 
 
We've made getting your five of day simple with this healthy tagine.

Easy
Serves 4
Prep 10 mins
Vegetarian, Low-fat,
Counts as 4 of 5-a-day,
high in fibre

Ingredients

2 tbsp olive oil
2 onions , chopped
½ tsp each ground cinnamon , coriander and cumin
2 large courgettes , cut into chunks
2 chopped tomatoes
400g can chickpeas , rinsed and drained
4 tbsp raisins
425ml vegetable stock
300g frozen peas
chopped coriander , to serve

Method

Heat the oil in a pan, then fry the onions for 5 mins until soft. Stir in the spices. Add the courgettes, tomatoes, chickpeas, raisins and stock, then bring to the boil. Cover and simmer for 10 mins. Stir in the peas and cook for 5 mins more. Sprinkle with coriander, to serve.

Try

Serve with couscousCouscous is delicious with tagines. Tip 200g into a bowl and pour over 400ml boiling stock. Cover and leave for 5 mins, then fluff up with a tbsp of olive oil.

Nutrition per serving

246 kcalories, protein 12g, carbohydrate 36g, fat 9 g, saturated fat 1g, fibre 9g, sugar 19g, salt 0.52 g

Recipe from Good Food magazine, July 2007.

Okra Chickpea Tagine - Moroccan Tagine - Moroccan Chicken Tagine

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Harissa lamb with chickpeas and parsley

Enjoy cooking tasty middle eastern dish of Slow-roast harissa lamb shoulder with chickpeas and parsley. Learn how to make the best Harissa lamb with chickpeas and parsley. This recipe consists of harissa, lemon, olive oil, onion, garlic, lamb, dried chickpeas, cumin seeds, and parsley.

Cooking Time Prep time 30 mins, cook 6 hrs (plus marinating, resting)

Ingredients Serves 4
75 gm harissa (see note)
2 lemons, finely grated rind and juice only
1 tbsp extra-virgin olive oil
1 Spanish onion, cut into wedges
12 garlic cloves, smashed
1.4 kg piece of lamb shoulder, bone in
Crushed chickpeas
400 gm dried chickpeas, soaked overnight in cold water, drained
1 litre (4 cups) chicken stock
75 ml extra-virgin olive oil
1 Spanish onion, thickly sliced
1 garlic clove, finely chopped
2 lemons, finely grated rind and juice only

Cumin and parsley dressing
3 tsp cumin seeds
80 ml (1/3 cup) extra-virgin olive oil
2 garlic cloves, thinly sliced
2 lemons, juice only (or to taste)
¾ cup coarsely chopped flat-leaf parsley

Preparation

1. Combine harissa, lemon rind, juice and oil in a bowl, season to taste. Scatter onion and garlic in the base of a roasting pan. Place lamb on top, skin-side up, rub with harissa mixture, cover with plastic wrap, refrigerate for 3 hours.
2. Preheat oven to 150C. Bring lamb to room temperature, add 250ml water to pan, cover with foil, roast for 2½-3 hours, reduce heat to 120C, cook until meat falls from the bone (2½-3 hours). Rest for 10 minutes, coarsely shred.
3. Meanwhile, for crushed chickpeas, place chickpeas in a large saucepan, add stock and 1.25 litres cold water, bring to the boil over medium-high heat, cook until very tender (45-50 minutes), do not drain. Process in a food processor until coarsely chopped, add 60ml oil, process to a coarse paste. Heat remaining oil in a separate saucepan, add onion and garlic, stir occasionally until tender (4-5 minutes), add chickpea mixture with lemon rind and juice, season to taste and keep warm.
4. Meanwhile, for dressing, dry-roast cumin in a small saucepan (1-2 minutes). Add oil and garlic, cook over low heat until garlic is golden and fragrant, remove from heat, add lemon juice, season to taste. Stir in parsley, serve with lamb and chickpeas.

Note Harissa is a north African chilli paste, available from select grocers and delicatessens.

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