Lemon and oregano lamb kebabs recipe

Photo: Lemon and oregano lamb kebabs recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lemon and oregano lamb kebabs  Recipe. Enjoy the Arabic Cuisine and  learn how to make Lemon and oregano lamb kebabs.

These tasty lamb skewers taste great served with Lebanese bread and a squeeze of lemon.

Preparation Time 20 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

80ml (1/3 cup) fresh lemon juice
2 tbs extra virgin olive oil
1 tbs dried oregano
2 garlic cloves, crushed
1kg lamb leg steaks, cut into 2.5cm pieces
6 ripe tomatoes, coarsely chopped
1 small red onion, cut into thin wedges
1 1/4 cups fresh continental parsley leaves
100g Greek feta, crumbled
Lemon wedges, to serve
Lebanese bread, to serve

Method

Combine the lemon juice, oil, oregano and garlic in a shallow glass or ceramic dish. Thread lamb onto skewers. Add to marinade and turn to coat. Cover and place in fridge for 4 hours to marinate.

Preheat a chargrill on medium-high. Add half the lamb and cook for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm. Repeat with remaining lamb.

Combine the tomato, onion, parsley and feta in a bowl. Divide among serving plates and top with lamb. Serve with lemon wedges and bread.

Notes

Note: Allow 4 hours marinating time.

Source
Good Taste - October 2006, Page 98
Recipe by Michelle Southan

More Arabic Food Recipes: 

Build-Your-Own Shish Kabobs
Eggplant & couscous salad with yoghurt dressing
Chickpea Fattoush
Lentil & tomato salad with garlic lebanese bread
Lebanese Fattoush Salad with Grilled Chicken
Mediterranean-style bean salad

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Protecting non-stick pan surfaces

In many home kitchens space is at a premium, so pans are often stacked for compact storage. But this treatment can scratch a nonstick surface. In past There are several means of protecting nonstick finishes such a slipping sheets of paper towel or the plastic lids from supermarket coffee cans between the pans. Another is before stacking the pans, slide them into large plastic zipper lock bags (the 2 gallon size for 10 inch pans and the 1 gallon size for 8 inch pans). The plastic protects the nonstick surface. 

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Save and share Protecting non-stick pan surfaces

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Strawberry Jam Recipe

Photo: Strawberry Jam Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Strawberry Jam Recipe. Enjoy the Arabic Cuisine and  learn how to make Strawberry Jam.

Ingredients

1 Kilo strawberry
5 Cups sugar
1 Tbs lemon juice

Method

- Clean strawberries and place in a bowl alternatively with sugar to have several layers (last layer should be sugar).
- Cover with plastic cling and refrigerate for one day.
- Place strawberries with its juices and the lemon juice in a heavy-bottomed pot over medium heat. Bring to a boil then reduce heat and let cook for 5 minutes. Drain strawberries then reduce syrup for 30 minutes.
- Add strawberries, bring to a boil for 10 minutes then remove from heat.
- let cool then pack and seal in sterile jars and refrigerate.

Strawberry jam doneness test:
- Place 1 teaspoon of jam in cold plate in the refrigerator for few minutes, if jelled then it`s done. If not, continue cooking until completely done. 

Chef Osama

More Arabic Food Recipes:

Hazelnuts Basbosa
Yellow coconut dessert
Sesame Cookies (Barazek)
Coffee Butter Buns
Kunafa Nabulsiah Bil-Kishta
Knafeh

Save and share Strawberry Jam Recipe

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Planning for the Hunger Challenge

Shopping on a tight budget isn't impossible, but it does take work. Yesterday I started planning for the Hunger Challenge, a campaign to help raise awareness about hunger in our community. For one week during Hunger Action Month participants live on a very limited food budget, comparable to what food stamp recipients live on. In 2008 just seven of us participated in the Hunger Challenge and the budget was $3 a day, this year there will be over 50 250 people participating and the budget is $4.72 per day.

Tomorrow I will be shopping with CBS reporter and Hunger Challenge participant Juliette Goodrich at Foods Co. Yesterday I read the Food Co weekly flyer and planned my menu based on sale items and what I know I can afford.

Here is what I plan on cooking and eating, for new dishes I will post the recipes throughout the week:

Dinners:
Panela and Vegetable Kabobs - a new recipe I will be creating for the challenge. Panela is a cheese similar to haloumi but much less expensive.

Chicken and Bacon Quesadillas - another new recipe that I am creating for the challenge.

Chicken and Rice Soup - past participant Vanessa Barrington made this recipe a few years ago l based on a recipe by Andrea Nguyen

Moroccan Chicken & Lentils - I will be modifying a Bon Appetit recipe I found on Epicurious

Pasta Fagioli - truly cucina povera, something I made the first year of the Hunger Challenge, but this time I think I will add some spinach

Chili - I will make this using a variety of beans, corn, onions and peppers

Red beans and rice

For breakfast, I will eat oatmeal or eggs

For lunch I will eat leftovers or quesadillas. In past years, I have eaten peanut butter and jelly sandwiches, but I just don't want to do that again.

Of course my plans may change depending upon what I find at the store and how much I can buy...

DO NOT REPRINT WITHOUT PERMISSION! ©2011 Cooking with Amy. All rights reserved. This material may NOT be published, rewritten or redistributed without permission. If you are reading this post somewhere other than Cooking with Amy, the Oyster Local blog or Gather.com, then the site where you found this post is illegally publishing copyrighted material.

How to Eat for $7 or Less a Day

Welcome new readers! If you found my blog in the US News & World Report story about living on a budget on Yahoo! Finance and are looking for budget shopping and cooking ideas, please check out my Hunger Challenge posts. You'll find recipes, tips and more.

Thanks!

Amy

DO NOT REPRINT WITHOUT PERMISSION! ©2011 Cooking with Amy. All rights reserved. This material may NOT be published, rewritten or redistributed without permission. If you are reading this post somewhere other than Cooking with Amy, the Oyster Local blog or Gather.com, then the site where you found this post is illegally publishing copyrighted material.

KARISALANKANNI KEERAI CHAPATHI

Nowadays i am using karisilankanni keerai in my cooking twice a week for health reasons. I make kootu and this chapathi.But i would say,we love this chapathi more than kootu ;) It is very easy to prepare.I make this for my hubby's lunch box. It stays soft and onion raita is the best accompaniment. I use the same method to prepare palak and other keerai chapathis.

                                                            

 

INGREDIENTS

Karisalankanni leaves- 1 bunch Wheat flour - 1 cup Besan flour  - 1 tbsp Sambhar powder - 1 tsp Garam masala - 1/2 tsp Curd - 1/5 cup ( adjust) Olive oil - 1 tsp Salt -as needed water - As needed

         METHOD

• Wash the leaves .Heat the kadai with a tsp of oil  and saute the leaves till it reduces to half in quantity.
• Grind to make a smooth paste by adding little curd . Now in a bowl , take the wheat flour,besan flour , sambhar & garam masala powder,salt and water.Knead well to make a soft , pliable dough.
• Roll to make thin chapathi and toast on a dosa tawa.
• Serve hot with onion raita and pickle.

      

KITCHEN CLINIC

Karisalankanni (Eclipta prostrata) is the herb of choice in treating liver diseases. This herb grows in marshy areas throughout the year. It grows abundantly during the rainy season. There are two varieties of karisilankanni, one has yellow flowers and the other white. The yellow one is more potent. Karisalankanni is most effective when eaten raw. It can also be dried in shade and powdered. Medicinal properties karisalankanni is also a specific remedy for jaundice. It has a great medicinal value in the treatment of hair. Karisalankanni is said to protect against night blindness and other eye diseases probably because of its high carotene content. Uses 1. It is good for teeth, skin and hair. 2. It induces appetite. 3. It aids digestion and helps expel fecal matter from the large intestines. 4. It heals ulcers. 5. It cleans the liver and encourages secretion of bile. 6. It cures inflamed liver also called fatty liver. 7. It expels intestinal worms, cures coughs and asthma, and tones the body. 8. The yellow variety is said to be particularly good for the skin and eyes. When ground to a paste and cooked as in karislankanni kootu, it is good for teeth, skin and hair. It induces appetite. It aids digestion and helps expel fecal matter from the large intestines. It heals ulcers. It cleans the liver and encourages secretion of bile. It cures inflamed liver also called fatty liver. Adulterated food can jeopardise the liver. Also foods contaminated with chemicals can play havoc. All these on entering human body should to be expelled and the liver is strained beyond its limit. This results in sluggish liver, stomach upset and gastroenteritis. Even though we consume nutritive foods in plenty than the previous generations it doesn't seem to strengthen our immune system. This is because of the loss of coordination between the liver, intestines and stomach. Adulterated food, contaminated water and polluted environment are the factors that are to be blamed for this state of affairs. There is a high risk of hypercholesterolemia, high blood pressure, cirrhosis, atherosclerosis and coronary thrombosis. Karisalankanni comes to rescue in such cases. One ounce of karisalankanni juice (15 ml) and cow's milk 20 ml (boiled and then brought down to the room temperature) are mixed and should be taken first thing in the morning. This regulates the blood pressure as well. As karisalankanni starts working in the system, it sets right the liver and cures jaundice, fatty liver, splenomegaly, hemorrhoids, indigestion etc. Regular intake strengthens the inner organs.

Technorati Tags: Keerai chapathi,Spinach chapathi,Karisalankanni keerai. yellow karisalankanni keerai chapathi

IDLY SAMBHAR–HOTEL STYLE

I learnt this Sāmbhar from my neighbour. Its very simple. Usually for hotel style sambhar we used to roast & grind some spices and add. But for this sambhar just besan flour is enough.I had tasted this kind of sambhar in some hotels especially in Tirunelveli and Madurai.Do try this and let me know how it turned out.

INGREDIENTS

For 4 persons.

• Toor dal – 1/4 cup
• Carrot –1  no
• Potato – 1 no
• Tamarind –Small berry size
• Tomato – 2 nos
• Small onions / shallot – 10 nos
• Curry leaves – few
• Sambhar powder – 1- 2 tsp.
• Turmeric powder – a pinch
• Asafetida – 1/4 tsp.
• Besan flour – 2 tsp.

To temper

• Mustard seeds – 1/2 tsp
• Methi seeds – 1/4 tsp
• Urad dal – 1/2 tsp
• Red chilly – 1 no

To garnish

• Coriander leaves – few

METHOD

Pressure cook toor dal adding turmeric powder , asafetida and a drop of oil.Cook the vegetables separately . Heat a kadai with oil and sauté the onions & tomatoes. Saute till tomato turns mushy. Now add the tamarind extract and sambhar powder. Add more water if necessary.Add the cooked vegetables , little asafoetida and fresh curry leaves. Allow it to boil for few minutes. Then add the cooked and mashed toor dal. Dilute the besan flour with little water and add it to the sambhar. Boil well for few minutes .The sambhar starts to thicken. Add more water if necessary. Finally switch off the stove and garnish with coriander leaves. Temper with the above items and add it to the sambhar. **For relatives, add a tsp of ghee at the end and close the bowl. Yummy , aromatic sambhar is ready to enjoy with piping hot idlies , vada or pongal

TIPS

If u want the sambhar to be more tangy add lime juice at the end after switching off the flame. For idly sambhar, dal should be dominant and less tamarind is added. So i've added more dal and less tamarind. For more spiciness , add green chillies while sautéing onions and tomatoes. If u feel the sambhar is too thick , add more water , little tamarind extract , salt and sambhar powder. Boil for sometime . Similarly if u think , the sambhar is more spicy or tangy , add little besan flour and water , allow it to boil. Adjust salt.. I find the above step as very useful because makeup is very essential for each recipe to get the correct taste. That too for beginners these points would be very useful , thanks to my neighbour.