Panasonic NN-G335WF Operation Manual And Cookbook page 30

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Arabic Recipes
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.
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Stuffed Baby Marrow
With Tomatoes
Serves : 10
Ingredients:
250 g rice
2.5 kg 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.
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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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