Potato and Rice Kibbe Recipe

A delicious middle eastern dish!

Ingredients

• 2 cups basmati rice or 400 g, washed
• 3 cups water or 750 ml
• 2 cubes MAGGI® Seasoning for White Rice
• 2 medium potatoes or 500 g, boiled and peeled

For the stuffing:

• 2 tablespoons vegetable oil
• 2 medium onions or 250 g, chopped
• ½ kg minced lamb
• 1 tablespoon curry powder
• 2 cubes MAGGI® Mutton Bouillon , crumbled
• 3 tablespoons pine seeds, toasted
• 2 tablespoons raisins
• ¼ cup fresh dill or 20 g, finely chopped
• 2 cups vegetable oil, for deep frying

Preparation

• Place rice, water and MAGGI® Seasoning for White Rice cubes in a pot. Stir constantly to boil then cover and cook over a low heat until rice is cooked. Remove and set aside to cool slightly.
• Mash the potato and the rice until puree then cover and set aside.
• Meanwhile, heat oil in a medium pot, add onion and cook until tender. Add minced lamb and cook until golden brown. Add curry powder, MAGGI® Mutton Bouillon cubes, pine seeds and raisins and stir until well combined. Remove pot from heat, mix in dill and leave to cool.
• With wet hands, take medium sized pieces of the potato and rice mixture, form each portion into a ball shape, making a space in the center by pushing your finger through from one end.
• Stuff with some meat mixture, close firmly to form a ball then flatten it slightly into small patties.
• Fry kibbeh by batches in deep hot oil until golden brown.
• Serve hot with green salad and yogurt.

How To Make Creamy Chicken With Mushrooms Recipe (Chicken)

4 boneless chicken breasts 1 tbsp butter 2 tbsp oil 7 oz mushrooms, sliced 2 shallots, chopped 1 clove garlic, minced 4 sprigs fresh thyme, finely chopped Salt Freshly ground black pepper 1 tsp mustard 6 ¾ fl oz cream 2 drops of sherry some sprigs of parsley to garnish half tsp sage (optional) 1 large saucepan 1 tray or plate 1 wooden spoon

Serves:4 Preparation Time: 15 minutes Cooking Time: 20 minutes

1. Step 1: Season and brown the chicken

   In a saucepan, heat the butter and oil
2. Add the chicken and season with salt and pepper
3. Brown for 3 minutes on each side then remove and set aside.

4. Step 2: Fry the mushrooms

   Add the mushrooms to the same pan and saute until golden.

5. Step 3: Add the shallots

   Cook the shallots while stirring for 1 minute.

6. Step 4: Add the herbs

   Add the garlic, thyme, sage (optional) and cream and stir for another minute.

7. Step 5: Add the remaining ingredients

   Add the mustard and season with salt and pepper.
8. Stir on a gentle heat for a few minutes until the ingredients are well combined and the cream begins to thicken.

9. Step 6: Return the chicken to the pan

   Put the chicken breasts back in to the pan and cook for a further 2 minutes. Just before serving, pour in the sherry.

10. Step 7: Garnish and serve

    Place chicken on a serving platter, pour over the sauce and sprinkle with parsley to garnish. Serve hot with rice or thickly-sliced brown bread or rice.

A great appetizer dish (hot or cold)!!!

Kashk-e Baadenjaan

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Ingredients: (4 servings)

• small eggplants, 6
• kashk, one glass (kashk is thick whey, and should be purchased in Iran or at an Iranian store)
• tomato paste, one spoon
• medium onions, 2
• dried mint, 2 spoons (or 200 grams of fresh mint)
• cooking oil
• salt
• black pepper

Directions:

Peel the eggplants and cut them up into circles (with a thickness of approximately .5 cm each). Rinse the cut pieces and add some salt to the eggplants. Heat oil on the stove (medium-high heat) in a frying pan and fry the eggplants until golden (both sides need to be fried). If you can’t fry all the pieces in the frying pan at once (which may be the case) just set the fried eggplants aside on a plate until they are all done.

Mix the tomato paste with 1/2 cup hot water. Add pepper and salt (as desired) to the tomato paste and water. In the same frying pan, or in a different one, add all the eggplants and pour the liquid mixture over all the eggplants and cover the pan. Allow the eggplants to cook for 10-15 minutes on medium heat.

Peel the onion and finely chop the onion up into pieces. Fry the onion in oil until golden then set aside. Then fry the dried mint in oil as well. After you place the eggplants in a serving dish pour the Kaskh over the eggplants and sprinkle the onions and dried mint over them. Its ready to be served.