Panasonic NN-S215WF Operation Manual page 32

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Arabic Recipes
Kafta Bit Tahina
Serves : 10
Ingredients:
1.5 kg minced lamb meat
100 g onions, chopped
150 g parsley, chopped
6 g salt
6 g pepper
5 g cinnamon powder
500 g tahina
400 ml lemon juice
150 ml water
Method:
Combine minced lamb meat with
onions, parsley, salt, pepper and
cinnamon powder. Mix well and
shape into small patties (Kaftas).
Place Kaftas in a 2-litre casserole
dish and cook covered on HIGH for
10 minutes. Keep aside. Mix tahina,
lemon juice, water and a little salt to
make tarator. Cook the tarator in a
small bowl on HIGH for 8 minutes.
Pour this over the kaftas and cook on
MEDIUM-HIGH for 8 minutes.
Garnish with pine nuts. Serve hot
with vermicelli or rice.
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Chicken Musakhan
Serves : 10
Ingredients:
2.5 kg chicken, each chicken
cut into 4 pieces
200 ml olive oil
500 g onions, chopped
20 g salt
10 g pepper
100 g semac
100 g almonds, chopped
200 ml water
Method:
Place chicken in a 3-litre casserole
dish, cover with water and cook
covered on HIGH for 10 minutes.
Drain and keep aside. Mix olive oil,
onions, salt and pepper in a small
bowl, and cook on HIGH for 3
minutes. Add semac, stir and cook
on HIGH for another 2 minutes. Add
the onion and spice mixture to
chicken pieces, mix well and cook on
HIGH for 20 minutes, stirring
frequently. Garnish with almonds.
Serve hot with rice/Arabic bread.
Daod Basha
Serves : 6
Ingredients:
500 g minced lamb meat
a pinch cinnamon
20 g salt
2 g bahrat al tahi (mixed
spices)
200 ml oil
500 g onions, sliced
75 g tomato purée
1/2 litre water
60 g pine nuts
Method:
Combine minced lamb meat,
cinnamon powder, 10 g salt and
bahrat al tahi. Mix well and form into
small balls. Place them in a shallow
dish and cook on HIGH for 2
minutes. Set aside. Heat oil in a 2-
litre covered casserole dish on HIGH
for 2 minutes. Add onions and brown
on HIGH for 6 minutes. Add tomato
purée and water, and mix well. Cook
covered on HIGH for 6 minutes. Add
the meat balls and balance salt to
the sauce, and cook further on
HIGH for another 8 minutes. Serve
hot, sprinkled with lemon juice and
garnished with pine nuts.
Daod Basha
- En-31 -