Friday, May 3, 2013

Sambosa Recipe

Sambosa  Recipe. Enjoy the Arabic Cuisine and  learn how to make Sambosa. 


For dough
1 ½ Cup flour
¼ Cup oil
½ Cup water
Oil for frying

For filling
½ Kilo ground beef (lamb or beef)
1 Onion (medium size), chopped
½ Tbs oil
¼ tsp salt
¼ tsp ground black pepper
½ tsp ground all spice
1 Egg, boiled
¼ Cup parsley, chopped 


For filling
- Cook meat over medium heat until browned.
- Remove any excess fat resulting from cooking.
- Add onion and oil, season with salt, pepper and spices. Stir over medium heat for 5
minutes or until onion is tender.
- Cut boiled egg into small pieces then mix with meat and parsley.
- set aside to cool.

For sambosa dough
- Mix flour, salt and make a well in the flour.
- Add oil, water gradually; mix until lightly firm dough is formed.
- If using electric mixer, combine flour, salt, oil and water on medium speed for 10 minutes.
- Divide dough into small equal balls, roll on a lightly floured surface and cut into thin circles.
- Place a tablespoon of the filling mixture on one side of the circle.
- Crimp down the edges with a fork or wet your finger and rub it along the inside edge of the dough and fold.
- Heat oil to 350° F, deep fry sambosa for 3 - 5minutes until golden (for best results do not put a big amount at a time).
- Remove from oil and drain on a paper towel.

- Sambosa can be preserved after frying in a sealed plastic bag and refrigerated for a month, then heated in the oven.  

Chef Osama

arabic cooking

Stuffed Bread with Sausage and vegetables recipe

Stuffed Bread with Sausage and vegetables Recipe. Enjoy the Arabic Cuisine and  learn how to make Stuffed Bread with Sausage and vegetables.  


For the dough

1 Tbs yeast
1 tsp sugar
1 ½ Cup Warm water
3 Cup Flour
1 tsp salt
1 Tbs oil

For filling
½ Kilo beef sausage
1 Onion, sliced
1 Cup bell pepper (green, yellow, and red), sliced
Salt and pepper
1 Cup mozzarella cheese, grated
Oats for decoration


 - Dissolve yeast and sugar in warm water, leave for 10 minutes or until foamy.
- Combine flour and salt in an electric mixer on low speed.
- Add oil and yeast mixture while constantly mixing for 5 minutes or until soft dough is formed.
- Shape the dough into a ball, place in a greased bowl, cover and let rise for 45 minutes.
- For filling, fry sausage in a skillet over a medium heat, add onion and pepper and stir for 5 minutes, season with salt, pepper, set aside to cool.
- Divide dough into equal parts; roll on a lightly floured surface and cut into rectangles.
- Fill sausage on one side of the edges, top with mozzarella then roll dough into cylinder
(Seal sides of the dough while rolling). Repeat with remaining quantity.
- Place in a baking tray (sealed side on bottom), spray with water then sprinkle oats.
- Cover and keep in a warm place to rise for another half an hour.
- Preheat oven to 180°C.
- Bake for 30 to 35 minutes according to bread size, cool and slice before Serving.

arabic cooking

Lebanese Knafeh Recipe

Lebanese Knafeh recipe.  Enjoy the good taste of Arabic Food and learn how to make Lebanese Knafeh.

Cuisine: Lebanese, Middle Eastern
Recipe Type: Desserts
 Level: Advanced

1 package of shredded Kataifi dough
1 cup of butter melted
1 tablespoon melted Ghee
2 ½ cups of Akawi cheese
1/2 cup unsalted pistachio coarsely chopped
2 1/4 cups of milk
½ cup of Semolina (fine)
1 tablespoon of Rose water


3 cups sugar
1 ½ cups of water
1 teaspoon of fresh lemon juice
2 teaspoon of rose water


Thinly slice the cheese into patties and soak in water for an hour changing the water at least twice to remove salt.
Next is to defrost the Kataifi dough. Remove from bag, and chop the log into 1 inch treads.
In a sauce pan, make syrup (add sugar, water, lemon juice and rose water) and bring to a boil for 7-10 minutes. Then heat down to low and keep warm.
In a large bowl, shred the dough to make sure you have no clumps. Then add the melted butter and ghee while continuously shredding the dough and making sure it’s competently incorporated.
When this process is complete and the dough coated well with the butter and ghee, separate the dough into two equal portions.
In a pan ( 30*20cm), spread out the dough thoroughly, and gently press down.
Remove cheese from water and pat dry on paper towel.
In a sauce pan, cook the milk, semolina and rose water until thickened. Pour over the pressed dough in the tray and spread evenly ovoid touching the edges of the tray.
Lay the cheese patties onto the semolina spread. Lay the second half of the dough onto the cheese so that it is evenly distributed. Gently press down making it even all over.
Preheat the oven to 350 degrees, then place the pan in the middle for roughly 45 minutes. With a butter knife check the side to make sure bottom is browning.
Once golden brown on both sides, remove from oven then sprinkle with pistachio’s and then spoon half the sugar syrup over the Knafeh.
Serve warm with a spoonful of syrup over it. Once cooled you can reheated it in microwave for 30-40 seconds a slice and then pour some syrup over it.

arabic cooking

Date Bake Recipe

Date Bake recipe.  Enjoy the good taste of Arabic Food and learn how to make Date Bake. 

Cuisine: Oriental
 Arabic desserts
8 persons

Preparation time
 25 minutes
Cooking time : 45 minutes


1 tin NESTLÉ® Sweetened Condensed Milk or 397 g

1½ cups dried dates or 300 g, pitted and chopped

1 cup water or 250 ml

¼ teaspoon baking soda

½ cup butter or 100 g, chopped

1/3 cup caster sugar or 70 g

2 eggs, kept at room temperature

1¼ cups white self-raising flour or 175 g

2 teaspoons vanilla powder


Place NESTLÉ® Sweetened Condensed Milk , dates and water in a large sauce pan. Bring to boil and cook on low heat stirring for 2-3 minutes. Remove from heat and stir in the baking soda. The mixture will become like foam, and then set aside to cool.

In another bowl, mix the butter and sugar until creamy. Add the eggs one at a time, beating well after each addition.

Gently mix in the flour and vanilla powder, and then stir in the date mixture.

Pour the mixture into a buttered and floured baking tin. Bake in a 175°C preheated oven for 40-45 minutes or until a skewer inserted in the middle comes out clean.

Nutritional Information

Energy :     486.00 Kcal
Protein :     8.40 g
Carbohydrate :     81.00 g
Fats :     16.00 g

From Nestle Family

arabic cooking

Lamb and broad bean tagine recipe

Lamb and broad bean tagine recipe. Enjoy the Arabic Cuisine and  learn how to make Lamb and broad bean tagine. 

This nutritious lamb tagine recipe is full of flavour.

To Prep 0:20

To Cook 1:45




2 tbs olive oil
4 (about 300g each) lamb shanks
2 large red onions, halved, sliced
4 garlic cloves, crushed
1 tbs ground cumin
1 7cm cinnamon stick
2 400g cans Italian diced tomatoes (La Gina brand)
250ml (1 cup) beef stock
375g (2 1/2 cups) shelled fresh broad beans
Salt & freshly ground black pepper
190g (1 cup) couscous
250ml (1 cup) boiling water
1 tsp finely grated fresh lemon rind
1/4 cup loosely packed chopped fresh continental parsley


Preheat oven to 170°C. Heat oil in flameproof casserole dish over medium-high heat. Add 2 lamb shanks and cook, turning, for 2-3 minutes or until browned. Remove from dish, repeat with remaining shanks. Add onions and cook, stirring, for 3-4 minutes or until soft. Add garlic, cumin and cinnamon, and cook for 1 minute or until aromatic.

Return lamb shanks to pan. Add tomatoes and stock. Cover, bring to the boil over high heat. Place in oven and cook, turning shanks occasionally, for 1 1/4 hours.

Meanwhile, cook broad beans in a large saucepan of salted boiling water for about 5 minutes or until just tender. Drain. Rinse under cold running water. Remove the skins. Place the broad beans in a bowl and set aside.

Uncover lamb and cook for a further 20-30 minutes or until lamb is falling off the bone and sauce reduces and thickens. Add the broad beans for the last 15 minutes of cooking. Taste and season with salt and pepper.

Meanwhile, place couscous in a heatproof bowl. Pour over boiling water while stirring with a fork. Cover, set aside for 3-4 minutes or until liquid is absorbed. Fluff grains with a fork. Add lemon rind, season with salt and pepper, and stir well to combine.

To serve, spoon couscous onto serving plates. Top with lamb shank, spoon over sauce and sprinkle with parsley.

Australian Good Taste - August 2002 , Page 80
Recipe by Kerrie Mullins

arabic cooking

Beef & vegetable tagine recipe

Beef & vegetable tagine Recipe. Enjoy the Arabic Cuisine and  learn how to make Beef & vegetable tagine. 

Unlock exotic aromas and fabulous flavours with this tantalising stew of tender beef and super moist vegies.



600g gravy beef, excess fat trimmed, thinly sliced
1 tbs Masterfoods Moroccan Seasoning
6 roma tomatoes, halved lengthways
500g Kent pumpkin, unpeeled, seeded, cut into 4cm pieces
200g celeriac, peeled, cut into 2cm pieces
2 carrots, halved crossways, thickly sliced
1 small swede, peeled, coarsely chopped
2 zucchini, cut into 6cm-thick slices diagonally
125ml (1/2 cup) beef stock
400g can cannellini beans, rinsed, drained
Chopped fresh continental parsley, to serve


Combine beef and Moroccan seasoning in a bowl. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.

Place the tomato in a 3L (12-cup) capacity flameproof tagine. Top with the beef, pumpkin, celeriac, carrot, swede and zucchini. Add the stock. Cover and cook over low heat for 1 hour 45 minutes or until the beef is very tender.

Stir in the beans. Cover. Set aside for 10 minutes or until beans are heated through. Top with parsley.


Energy 940kJ 
Fat saturated 1.50g
Fat Total 4.50g 
Carbohydrate sugars -
Carbohydrate Total 17.00g 
Dietary Fibre 8.50g
Protein 29.00g 
Cholesterol -
Sodium - 

Australian Good Taste - May 2011 , Page 82
Recipe by Tracey Meharg 

arabic cooking

Falafel Maker

About Falafel Maker?

The are two types of falefel maker, the first one is Manual Falafer Maker which is used in some restaurants and houses for homemade falafel and the other one is an Automatic Falafel Maker which is used in restaurants only.

Manual Falafel Maker is used to scoop up the falafel mixture to form the balls, wipe off the excess mixture and then press it out into a pot of heated oil - it’s just what’s needed to make the whole process a breeze! A Middle Eastern specialty made up of small, deep-fried croquettes or balls made of highly spiced, ground chickpeas (garbanzos). They are generally served inside pita bread, sandwich style, but can also be served as appetizers. A yogurt or tahini-based sauce is often served with falafel.

Enjoy this falafel video using manual falafer maker: Falafel Guy in Jordan

Automatic Falafel Maker is used by Most Falafel restaurants, and making the perfect falafel balls is a breeze. You just put falafel mix inside the machine, the machine shape the falafel mix into balls, and then throw them in deep boiling oil. Two more minutes and the falafel are hot and ready to eat.

Although falafel is made from chickpeas, it can also be made from dried fava beans, with a handful of dried chickpeas sometimes thrown in. Favas have a wonderful flavor, but if you can't find them, dried white beans, such as cannellini or navy, can be substituted.

How to prepare homemade falafel:

Generally speaking, there are two ways to make falafel:

  • The fast way: using boxed falafel mix. You can buy a ready mix at any Middle Eastern market. If you don't have one near your house there is no problem, as you can order it through the web. All you need to do is follow the instructions on the box. It will take about 2 minutes to prepare the mix, and about five minutes to fry the balls.
  • From scratch: It takes more time, but it worth the work. The chickpeas need to be soaked in water overnight and afterwards put inside a food processor. More mess and work but it will taste much better than a ready mix.
There are many falefel recipes, but I suggest to try this recipe which is common in the middle east:

  • 8 oz (225g) chick peas
  • 1 onion, very finely chopped
  • 1 garlic clove, crushed
  • 1 slice of white bread, soaked in a little water
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon coriander, ground
  • 1 teaspoon cumin, ground
  • 2 tablespoons parsley, finely chopped
  • salt, to taste
  • oil for frying
  1. Soak the chick peas overnight.
  2. Cover with plenty of fresh water and cook for 1 - 1 1/2 hours until tender.
  3. Pound or blend the chick peas to a purée.
  4. Squeeze out the bread and add to the chick peas together with the rest of the ingredients. Knead well for a few minutes.
  5. Let the mixture rest for 1-2 hours, then roll between the palms into firm 1" balls. (Wetted hands make this easier).
  6. Heat oil (at least 1 inch deep) in a pan to about 360° F (180°C), and fry the balls, a few at a time, until nicely brown all over — about 2-3 minutes.
  7. Drain and serve hot with lemon wedges.