Panasonic NN-G335WF manual Arabic Recipes, Kima Soup, Mutabel, Stuffed Baby Marrow With Tomatoes

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	Arabic Recipes

English Cookbook

Kima Soup

Serves : 10

Ingredients:

25 g rice

60 g minced lamb meat

5 g salt

3 g pepper

25 g butter

10 g onion

300 ml lamb stock or 2 cubes of stock

1 g Gum Mastic (optional)

1 g cinnamon powder

6 g parsley

Method:

Soak rice in hot water for 15 minutes. Drain and keep aside. Mix minced lamb meat with salt and pepper, and shape into small balls. Cook on a platter on HIGH for 2 minutes. Keep aside. Place butter in a 2-litre casserole dish and add onions. Cook covered on HIGH for 3 minutes. Add lamb stock or cubes and water with the Gum Mastic. Cook on HIGH for another 5 minutes. Add rice, stir and cook on HIGH for 5 minutes. Add mince balls and cook on HIGH for another 10 minutes. Serve hot, sprinkled with cinnamon powder and garnished with parsley.

Stuffed Baby Marrow With Tomatoes

Serves : 10

Ingredients:

250 g rice

2.5kg baby marrow

500 g minced lamb meat

25 g butter

10 g salt

6 g pepper

30 ml water

200 g onions, chopped

4 cloves garlic, chopped

20 ml oil

1 kg tomatoes, sliced

5 g cinnamon powder

200 ml hot water

Method:

Clean, wash and soak rice for 30 minutes. Drain. Clean and wash marrow. Make a small hole on top and scoop out the flesh from inside. Wash again and keep aside. Combine rice, minced lamb, butter, salt, pepper and water. Stuff two- thirds the length of the marrow with this mixture. In a shallow casserole dish, mix onions, garlic and oil, and cook on HIGH for 3 minutes. Evenly spread tomatoes on this mixture. Place stuffed marrows on top and press down firmly. Cover with hot water. Cook covered on HIGH for 20 minutes. Serve hot sprinkled with cinnamon powder.

Mutable

Mutabel

Serves : 10

Ingredients:

250 g whole eggplant

200 ml olive oil

40 g tahina

4 cloves garlic

150 ml lemon juice

10 g salt

10 ml olive oil (for garnish)

10 g parsley, chopped

20 g pomegranate seeds, fresh

Method:

Lightly pierce the eggplant with a fork. Place on a paper towel in a 1- litre casserole dish and cook on HIGH for 10 minutes. Cool, immerse in water and remove the skin. Mash the eggplant and combine with olive oil, tahina, garlic, lemon juice, and salt. Serve garnished with olive oil, parsley and fresh pomegranate seeds.

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