All posts tagged: halal

Rice with Green Lentils, Raisins and Dates – Persian Style – Adas Polo

Rice with Green Lentils,Raisins and Dates – Persian Style – Adas Polo. This is another Persian classic recipe that seldom needs further introduction. The ingredients are available all year long. There are many, many variations of this recipe; some recipes, like this one, are meatless, some use lamb, others use beef, some employ a different mix of spices – the variations are… endless.

Turkish Cheesecake – Künefe

The Turkish Cheesecake Künefe or Kanafeh is the Middle Eastern version of Cheesecake. Unlike the Western iterations of the concept Künefe does not contain cream as a cooking ingredient. There are many ways to make Künefe. Some call for a frying pan or skillet; others use the oven; most of them use sugar; others use honey; some suggest to serve Künefe with Kaymak (buffalo milk cream); others don’t care about cream. And so on, and so forth. Our Turkish Cheesecake recipe is made in the oven and uses honey syrup instead of sugar syrup.

Classic Yoghurt Marinated Indian Lamb Curry

Classic Yoghurt Marinated Indian Lamb Curry Cuisine: IndianRegion: North Cuisine: IndianRegion: North This is a classic Yoghurt Marinated Indian Lamb Curry recipe that is very popular in the North of India. The recipe is also healthy and nutritious to boot. (Scroll down for the analysis.) Serves 6Cooking time: 40 – 60 minYou will need: a skilletNotes: requires marinating Ingredients 1 Kg (2 lbs) x boneless leg of lamb, cut into 1-in (2.5-cm) cubes 3 Tbsp oil 5 cardamom pods 3 bay leaves 1 inch (2.5-cm) cinnamon stick 1 Tsp cumin seeds 1 Tbsp ground coriander 4 fresh green chili peppers, without seeds, minced 1 tomato, chopped 2 cups warm water 1 cup plain yogurt 1⁄2 cup fresh coriander leaves (cilantro), chopped Yogurt Curry Marinade 3 onions, chopped 1 Tbsp Asian chili powder or ground cayenne pepper 1 Tbsp ground cumin 1⁄2 Tbsp ground turmeric 1⁄2 cup (@250g) plain yogurt 2 Tsp garam masala spice Salt, to taste Instructions In a blender or a food processor, blend together the Curry Yogurt Marinade ingredients until smooth. In …

How to Make Vegetable Stock

A vegetable stock is nothing more than vegetables simmered in a very low fire for some time, so that the veggies release all their essence and flavours in the liquid. It can be made as complicated as one can make it – there’s no rule here. We present a basic vegetable stock recipe that – we believe – will serve you well.

Turkish Lamb Stew over Eggplant Puree (Hünkar Beğendi)

Hunkar Begendi is an ultra-classic, traditional Turkish recipe whose name translates to “Sultan’s Delight”. As we can reasonably imagine there are many, many variations of Hünkar Beğendi: some recipes call for cheese and milk, others for milk and flour. Some call for lamb, others of beef. Some call for butter, others for olive oil and some “Westernized” versions even call for … vegetable oil and margarine (hello?). We chose a version that (we believe) is most representative of Turkey and its people.

Moroccan Lamb Tagine with Dates, Almonds and Pistachios

The Moroccan Lamb Tagine with Dates, Almonds and Pistachios is a classic Moroccan Tagine recipe that’s usually made for weddings and family gatherings. It will take some time to cook but… as with almost all traditional recipes everywhere in the World there’s no shortcut: it. must. cook. slowly.

Anglo – Indian Lamb Mulligatawny Stew or Soup

The Anglo-Indian Mulligatawny stew is where West meets East, and vice versa. According to Wikipedia, “Mulligatawny is related to the soup rasam. Due to its popularity in England during British India, it was one of the few items of Indian cuisine that found common mention in the literature of the period. Early references to it in English go back to year 1784.” There are many variations of this recipe – some use ghee, others oil, some use lentils, other use lamb or beef, others are vegetarian. This one calls for lamb and lentils.

Chicken Stew with Green Peppers in the Pot

Chicken Stew with Green Peppers in the Pot is a chicken stew recipe from Greece’s mountainous Northwest. (Yes, Greece has mountains too.) Unlike other Greek recipes this one includes spices. This is a complete meal – there’s little need for sides, other than a slice of bread and perhaps some feta cheese (if you’re not kosher.) Enjoy!