Panasonic NN-S215WF, NN-S235WF manual Kibbeh Bil Leban, Tajen Khudar Mushakal, Stuffed Vine Leaves

Arabic￿ Recipes

Kibbeh Bil Leban

Serves : 10

Ingredients:

400 g crushed wheat

500 g minced lamb meat

100 g onions, finely chopped

20 g salt

10 g pepper

80 ml oil

200 g lamb, roughly ground

1 litre yoghurt

80 ml water

100 g cornflour

200 g mint, chopped

100 g garlic, chopped

100 g pine nuts

Method:

Clean, wash and soak crushed wheat in water for 1 hour. Drain. Combine with minced lamb, finely chopped onions, salt and pepper, and grind well. Shape into small balls and keep aside. Heat 40 ml of oil in a 1-litre bowl on HIGH for 2 minutes. Add roughly ground lamb, mix and cook covered on HIGH for 10 minutes. Stuff this mixture into the centre of the minced balls. Cook the stuffed balls (kibbeh) in a covered casserole on HIGH for

4 minutes. Keep aside. Mix yoghurt and water separately in a 2-litre bowl, and heat on HIGH for 3 minutes. Mix cornflour with a little water to make a fine paste. Add this to the yoghurt and mix well. Cook further on HIGH for 3 minutes. Separately combine 40 ml of oil, mint and garlic in a small bowl, and cook on HIGH for 3 minutes. Add to the yoghurt and mix well. Add the kibbeh to the mixture and heat on HIGH for 2 minutes. Sprinkle with pine nuts and serve hot with vermicelli or rice.

Tajen Khudar

Mushakal

Serves : 10

Ingredients:

150 ml corn oil

500 g eggplant, peeled and cubed

500 g potatoes, peeled and cubed

500 g marrow, peeled andcubed

300 g green peppers, sliced

150 ml olive oil

175 g onions, finely chopped

40 g garlic, finely chopped

500 g tomatoes

20 g salt

10 g pepper

30 ml water

10 g white pepper

Method:

Heat corn oil in a covered 3-litre casserole dish on HIGH for 3 minutes. Add eggplant, potatoes, marrow and green peppers, and mix well. Cook further on HIGH for 6 minutes, stirring midway. Remove the vegetables from the oil and keep aside. In another 2-litre casserole dish combine olive oil and onions, and brown on HIGH for 3 minutes. Add vegetables tomatoes, salt, pepper and water, and cook covered on HIGH for 10 minutes. Serve hot, sprinkled with white pepper.

Stuffed Vine Leaves

Serves : 10

Ingredients:

300 g rice

2 big onions chopped

100 g parsley, finely chopped

1 tsp dried mint, finely chopped

500 g tomatoes, finely chopped

150 ml olive oil

300 ml lemon

20 g salt

3 g pepper

500 g potatoes, peeled & sliced

1 kg vine leaves

Method:

Clean, wash and soak the rice for 30 minutes. Drain. Add parsley, mint, tomatoes, and half the portion of oil, lemon juice, salt and pepper, and mix well. Set aside. Arrange the tomatoes and potato slices on the base of a very shallow casserole dish. Wash the vine leaves in hot water. Stuff them with the rice mixture. Place them on the potato and tomato base. Cover with water and add the rest of the lemon juice, oil, salt and pepper. Weigh down the leaves with a plate and cook covered on HIGH for 20 minutes. Serve cold.

English Cookbook

Stuffed Vine Leaves

- En-30 -