Whole lamb stuffed with chickpeas and eggs recipe

Photo: Whole lamb stuffed with chickpeas and eggs recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Whole lamb stuffed with chickpeas and eggs Recipe. Enjoy the Arabic Cuisine and  learn how to make Whole lamb stuffed with chickpeas and eggs.

Ingredients

1whole lamb, about 5-6 Kg

For seasoning:-
1 cup saffron mixture ( saffron threads soaked in water)
1 teaspoon grounded black pepper
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground dry coriander
1 teaspoon turmeric
Salt
½ cup corn oil

For filling:-
2 tablespoon oil
1 chopped onion
1 cup chickpeas (cooked)
1 cup cashew and pine nuts
½ cup raisin (soaked)
2 green bell peppers (chopped)
Salt and pepper
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon turmeric
6 boiled eggs

Method

- Wash the lamb inside and out then pat dry.
- Mix the saffron water with all the spices and the oil, stir well.
- Season the lamb with the previous seasoning from outside, cover and set aside in the fridge for 3 hours.
- In a skillet heat oil, add onions, chickpeas, nuts and raisin, stir.
- Add green peppers and eggs; season mixture with salt, pepper and spices.
- Preheat oven to 180 C.
- Fill the lamb with the stuffing, cover and put into the oven until doneness (cooking time is 40 minutes per kilo); the lamb is covered for ¾ of cooking time, then uncovered to brown.
- Garnish with the remaining filling, and serve hot.

More Arabic Food Recipes:  

Roasted chicken with potato
Chicken with Vegetables
Stuffed grilled Colored peppers
Moroccan rissoles
Moroccan potato salad
Lamb Rack With Maghrabia Biryani (served with Torlly)

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Try to visualise me as Eve for a second; hey... with clothes on, ok? I'm not that young anymore ;D....

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Blackberry Mini Tarts Recipe

Last week Driscoll's held a wonderful event for bloggers that I got to have a hand in planning. Bloggers brought dishes made with fresh blackberries, got insider cooking tips from cookbook author and cooking teacher Rick Rodgers and an inspiring food photography tutorial and demo from food photographer Caren Alpert.

I learned about pastry tampers, (the secret to quickly forming small tart shells in mini muffin pans) improvising with FedEx boxes and tin foil to get more light in food photos, ate a fabulous of dinner made from Rick's recipes, and tasted some divine desserts from some of my fellow bloggers. I particularly loved Irvin's tangy lemon and blackberry pie. I hope he posts the recipe soon! Rick made a cream cheese crust pastry with a savory filling and a blackberry topping. It was surprisingly similar to my dessert recipe.

I got the original recipe from the Land 'O Lakes website. I adapted it for Thanksgiving using cranberries and no nuts or glaze, then tweaked both the ingredients and the techniques to make it work with blackberries. Driscoll's blackberries are so good right now that I wanted to use them raw. I like desserts with at least some tangy flavor and blackberries have such a great balance of sweet and sour, thanks to a good ratio of natural sugars and organic acids. You could top the custard filled tarts with any kind of fresh berry you like. What makes this recipe so easy is that you mix the dough and the filling in a food processor. You could probably do it using a stand mixer if you prefer.



Blackberry Mini Tarts
Makes 36

Crust;
1 1/2 cups all-purpose flour
3/4 cup unsalted butter, softened
1 (3-ounce) package cream cheese, softened
1/4 teaspoon salt

Filling:
1/2 cup sugar
1 egg
1/4 cup unsalted butter
1 teaspoon vanilla
pinch salt

2 6-oz packages blackberries, each berry cut into two or three pieces

Heat oven to 325°F. Combine flour, butter, cream cheese and salt in food processor. Blend until dough forms a ball.

Divide dough into 36 equal pieces. Place 1 piece of dough into each ungreased mini muffin pan cup. Press dough evenly onto bottom and up sides of cup or use a pastry tamper! Bake for 10 minutes.

Meanwhile in a bowl or food processor, cream together the sugar and butter then mix in egg, vanilla and salt. Spoon about a teaspoon into each tart crust then bake another 10-12 minutes until the crust is golden and the top of the custard begins to brown. Remove from oven and let cool 10 minutes then remove from pans using a knife if necessary. Place about 3 pieces of berry in each tart shell.

Enjoy!

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Pea and Bean Stew

With the cooler weather coming in, it's great to have a hearty dish that can be whipped up in under 1/2 hour.  A few weeks ago I was given a jar of Feisty Mama Medium Salsa.  I had never tried the salsa before, because I don't eat raw onions and garlic, but the owner of Feisty Mama is a collegue of mine, and I use salsa sometimes to save time in cooking, so I was thrilled to receive a jar from her.  Before I put anything in my cooking, though, I always taste it straight out of the jar.  Let me say, that I was bowled over by the fresh taste of this jarred salsa, that tasted like someone had just made it.  Kudos to you, Debra, for coming up with a recipe and technique to make this salsa so refreshing and fresh-tasting.  If I ate salsa and chips, I would get on that website and order a case! 



http://www.feistymamasalsa.com/

You can see from the label that the salsa is all natural, and fat free.

If you plan on cooking with salsa, you need to use at least the medium hot kind, and even the hot, if you want the spice to shine through when you are done cooking.  I prefer, not spicy, so the medium worked fine for me. 

In this 'chili' type stew, I used frozen baby peas, frozen baby lima beans and canned kidney beans.  I loved this mix because the canned kidney beans are soft and velvety, while the lima beans are firm and a little grainy, and the peas, which were barely cooked, sort of pop in your mouth.  The mix was terrific.   To make the stew spicier, you can add more salsa, use the hot salsa, or you can add the salsa just before serving to preserve the spicy taste.  These are all variations you can use to make the stew the way you like it, and after all, that's part of the point of cooking something yourself!

Here are all of my ingredients: 
For 6 servings
2 jars of tomato sauce
1/2 cup Feisty Mama Medium Salsa
1 cup canned kidney beans, drained
1/2 - 1 cup of canned pumpkin ( in the baking aisle, but make sure it isn't filling that contains brown sugar, etc)
1 teaspoon ground cumin
1 teaspoon dried thyme
1/2 teaspoon ground cinnamon
1 cup frozen baby lima beans
1 cup frozen baby peas
1/4 raisins
water, as needed

In a medium saucepan, combine the tomato sauce, salsa, kidney beans, pumpkin (adding the larger amount makes it thicker and sweeter) and spices. Bring to a boil, cover, reduce heat and simmer for 15 minutes.  Add the lima beans, cover and cook for 6 minutes.  Add the baby peas and raisins, and cook for 3 minutes.  Serve immediately, or refrigerate and serve within 5 days. If you want the stew to be thicker, you can always boil it uncovered until it is thick enough.  If you want it thinner, add some water.  The stew gets thicker as it sits, and up to 1/2 cup water may need to be added.  It also gets milder as it sits, so take that into consideration.  I like it best the day after I make it.

We like the stew served over brown rice, with cheese and sour cream, or in tortillas.  I thin it a little for the rice variation, and leave it thick when using for tortillas.

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Are you wondering how could I even get near to the Roquefort cheese? I wonder myself too......

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At the top of my wish list

My God, I would LOVE to try one of these. Do you think it really works?

It would be SO MUCh fun to buy some of these TV products and really test them out in the kitchen.....anyone want to be the sponsor?

What's happened to Beyond Baked Beans?

Some of you may have arrived at this blog looking for my student website beyondbakedbeans.com. I'm sad to say it no longer exists. (See update on my more recent post. There is a happy(ish) ending. It now has a new domain name www.beyondbakedbeans.org.)

Due to my inattention and a mix-up on who should renew the domain name it's expired. Someone else has snapped up the name and is running ads on it. It was never a moneymaker so I can't afford to buy it back. The domain registration site GoDaddy even wants to charge me commission for finding the buyer (surely they know?) and negotiating a sale. On top of a fee. I can't afford to pursue that.

It's a sad day. The site, which was founded at the same time as my first cookbook came out in 2003, has been going for over 8 years, encouraging students to cook and eat healthily. But it's not all bad news.

* There is a Beyond Baked Beans Cooking Page on Facebook which I'll be updating more frequently while I sort out what's to be done

* The books - Beyond Baked Beans, Beyond Baked Beans Green and Beyond Baked Beans Budget are still around and available for next to nothing on Amazon. Plus there's a full-colour illustrated compendium of all the best recipes called The Ultimate Student Cookbook which also contains recipes from three of our ex-students James, Sig and Guy.

* Plans were already in hand to pass the website over to the students of Bath Spa university to give it a comprehensive makeover. I'm sure a better, more interactive site will result.

* And there are plenty of simple, low-cost recipes here on this blog for students or anyone else on a budget.

But it's a useful warning if you have a site of your own - don't ignore reminders about domain name expiries and make sure the credit card you pay with is up to date.

And if you're the person who bought the site, just think about it. The site helped many young people to learn how to cook. It would be nice if you gave it back.

GREEN CHUTNEY / CORIANDER LEAVES CHUTNEY- RESTAURANT STYLE

I call this chutney as hotel chutney. I've already posted hotel white and red chutney. This is also the same as white chutney but i add little coriander leaves. U can combine mint & coriander leaves in equal ratio and try the same. It tastes great with idly.Let's go to the recipe..

INGREDIENTS

Grated Coconut – 1/4 cup Green chilly – 2-3 nos Dalia/ fried gram dal / pottukadalai – 1 tsp  Coriander leaves – 1/4 bunch Ginger – 1/2 inch Garlic cloves – 2 nos Lime juice – As needed (optional – Add lime juice if chutney is spicy – i dint add) Salt & water – As reqd. To temper: Cooking oil – 1 tsp Mustard seeds – 1/2 tsp Urad dal – 1/2 tsp Red chilly – 1 no (pinched into two) Curry leaves – A few

METHOD

Take all the ingredients given above and grind it to a smooth paste by adding sufficient water. In a kadai, temper all the items given under "to temper". Add to chutney. Serve with idly adding sesame oil.

 

KITCHEN CLINIC

CORIANDER LEAVES The Health Benefits of Cilantro List of Cilantro Benefits: Powerful anti-inflammatory capacities that may help symptoms of arthritis Protective agents against bacterial infection from Salmonella in food products Acts to increase HDL cholesterol (the good kind), and reduces LDL cholesterol (the bad kind) Relief for stomach gas, prevention of flatulence and an overall digestive aid Wards off urinary tract infections Helps reduce feelings of nausea Eases hormonal mood swings associated with menstruation Has been shown to reduce menstrual cramping. Adds fiber to the digestive tract A source of iron, magnesium, and is helpful in fighting anemia Gives relief for diarrhea, especially if caused by microbial or fungal infections Helps promote healthy liver function. Reduces minor swelling Strong general antioxidant properties Disinfects and helps detoxify the body Stimulates the endocrine glands Helps with insulin secretion and lowers blood sugar Acts as a natural anti-septic and anti-fungal agent for skin disorders like fungal infections and eczema Contains immune-boosting properties Acts as an expectorant Helps ease conjunctivitis, as well as eye-aging, macular degeneration, and other stressors on the eyes. Blood Sugar: Due the stimulating effect of cumin on the endocrine glands, the secretion of insulin is increased from pancreas which increases the insulin level in the blood, thereby helping proper assimilation and absorption of sugar and resultant fall in the sugar level in the blood. This property is very beneficial for thediabetes patients and others too. Other benefits: Still want more from it? You get it! Coriander helps cure ulcer, inflammation, spasm and acts as an expectorant, protects and soothes liver. It is anti-carcinogenic, anti-convulsant, anti-histaminic and hypnotic. Coriander is believed to be a natural aphrodisiac and previously it was extensively used in certain preparations, combined with other herbs, to enhance libido. Side Effects or Contraindications of Organic Cilantro While many sources state that cilantro has little to no adverse side effects, there are some sources that warn that cilantro leaf should not be used during pregnancy, as it may lead to an increase chance of miscarriage in mothers, or may reduce chances of conception in women trying to become pregnant. If you are pregnant or breast-feeding, please consult with your health care provider before consuming cilantro in any form

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Storing Fruits and Vegetables in the Fridge

There are three categories for fruits and vegetables when it comes to refrigeration: items that should not be refrigerated, those that should be refrigerated in mild/moderate temperature and those that can be stored in the coolest part of the fridge without damaging the item.

1. Prone to chill damage. The following should not be refrigerated. If you do, they are subject for dehydration, internal browning or internal and external cavity.

• Tropical fruits (mangoes, pineapples – may be refrigerated up to two days only when ripe)
• Avocadoes
• Bananas
• Pickling cucumbers

2. Chill sensitive. These should not be stored below 37 °F.

• Any snap beans
• Berries
• Citrus fruits (grape fruits, oranges, limes)
• Fresh corn on the cob

3. Not prone to chill-damage. These can be stored in the coolest part of the fridge (provided that the temperature does not freeze the item).

• Lettuces
• Other leafy greens
• Apples
• Asparagus
• Broccoli

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