Fish Kebabs...
(Yield: 2 servings)
Ingredients:
1 lb Thick fillet of Monk fish or other firm fish
4 sm Garlic cloves, minced
1 tsp Ground cumin seeds
1/2 tsp Paprika
1/8 tsp Cayenne
1 generous pinch powder saffron
1/4 cup Chopped fresh cilantro
1/4 cup Fresh lemon juice
3/4 cup Olive oil
Salt, Black pepper
Preparation:
1. Cut the fillet of fish into 1" cubes
2. Combine the rest of the ingredients in a bowl, mix well.
3. Add fish to the bowl of herbs and spices, stir well, set aside to marinate for 2 hours, stirring occasionally.
4. Thread the cubes of fish onto metal skewers and place under a hot broiler for about 8 minutes, or until cooked through, turning once. Serve warm.
LUCKNAWI DAL
Ingredient
2 cups Pink lentils
1 1/2 qtWater
Salt
1tTurmeric
1 tTamarind paste
1/4 c Oil
1 t Cumin seeds
1 lg Onion, chopped
6 ea Garlic cloves, crushed
1 ea 1" piece ginger, chopped
1/2 ts Dried red chilies
Method
Wash lentils & boil in water with salt, turmeric &tamarind over medium heat for 20 minutes. Heat oil in a small pot. Add cumin seeds & fry for a minute.
Stir in onion, garlic & ginger & fry till onion is browned & soft. Add chili & stir fro 30 seconds.
Remove & pour over lentils, mix thoroughly & return to a boil. Serve with rice.
Lubnani Kabab
Ingredients
- beef mince 1kg
- mashed boiled potatoes 1/2 cup
- mashed boiled peas 1/2 cup
- mashed boiled macaronis 1/2 cup
- salt & red chili powder to taste
- garlic paste 1/4 tsp.
- salt 1/2 tsp. for mince
- coriander leaves few sprigs
- 1 egg
- bread crumbs for coating
Method
Boil mince with salt and garlic paste.
Cook and dry
Add rest of the ingredients except egg and crumbs.
Blend in a processor to make a fine mince.
Shape into cylindrical kababs coat with eggs & crumbs. Deep fry & serve hot
Flafel
Ingredients
2 c. dried fava beans or chick peas
1 medium onion - chopped finely
2 cloves garlic - crushed
1 tsp. baking soda
1 tsp. coriander
1/2 tsp cumin
1 egg - beaten
1/2 c. parsley - finely chopped
1/4 tsp cayenne pepper
salt
pepper
flour
oil
Method
Soak the bean or chickpeas in water overnight. Drain. ( If you use fava eans that are not skinless, remove the skins now.)
2. Place the beans or chickpeas in blender and blend to a fine paste.
3. Add the onion, parsley, egg, garlic, coriander, cumin, cayenne, baking oda, salt and pepper. Mix well in the blender.
4. Transfer the mixture to a bowl and keep aside for 1\2 an hour.
5. Heat oil in a deep fryer to medium high. Drop carefully a tablespoon full of aste into the hot oil. Fry to a golden color, turning once or twice.
6. Remove from oil with a slotted spoon and place on absorbent kitchen paper.
7. Serve hot with Tahini or wrapped inside pita bread with garlic chutney and lettuce. makes 30- 35 balls.
Homous / Homus
Arabian chick pea dip
Ingredients
- 4 cups cooked chick peas
- 1\3 cup hot water
- 1\2 cup tahini
- 1\3 cup extra virgin olive oil
- 4-5 cloves of garlic
- 2 tsp. ground cumin
- juice of 2 lemons
- salt and pepper, to taste
Method
1. Put the chickpeas, tahini, hot water, olive oil and juice of one lemon in a blender or food processor and blend to a smooth paste.
2. Scrap the sides of the blender. Add garlic, cumin, salt and pepper and blend again. Scrape the sides again, adjust the amount of lemon juice according to your taste. Add little more salt and pepper if necessary. If homous is too thick add small amount of water or olive oil. Blend two or three times until a very smooth paste is formed.
3. Decorate with a sprinkle of paprika and mint leaves.
4. Serve with warm pitta bread or serve as a dip for chicken or shish kabab.