Dukkah Lamb Chops

lamb-chop-recipe

Lamb chops are one of my favorite parts of the lamb. They are so soft and tender and because of that they are always delicious no matter how one decides to cook them. Last week when I was searching for new recipes I came across this very one and just knew I had to try it. I served them with white jasmine rice, potatoes cooked in olive oil and rosemary and a bright salad filled with tomatoes, cucumbers and mint from Qassim. These light and filling meals are always my favorite.

10 rib chops, approximately 2cm thick
2 tablespoons oil
1 tablespoon lemon juice
1/2 cup dukkah
1 teaspoon salt

1. Drizzle the oil and lemon juice over the chops then sprinkle over dukkah and salt and rub into the chops, making sure they’re well covered.

2. In a saute pan on medium heat add lamb. Cook for 4-5 minutes per side until they are golden brown and the fat has started crisping but the meat is still blushing pink inside.

3. Remove from the heat and allow to rest for 5 minutes before serving.

Yields: 3 servings

adapted from simply delicious

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Chinese Tea Eggs

chinese-tea-eggs

A few years back when my family and I visited Malaysia we stayed near the popular China Town. Malaysia has a rich culture and also is home to many others such as a large Chinese community. It was really interesting to get to learn so much about so many things at one time and that is why Malaysia will always be one of my favorite places to go. One day while we were about to board the metro I noticed a Chinese lady selling something that I had never seen. It was dark brown liquid filled with beautiful marbled eggs. Come to find out they were Chinese Tea eggs.

The liquid is a mixture of soy sauce, black tea and spices. The eggs are boiled, cracked and soaked in the mixture and when you peel them they are just gorgeous. Maybe you’re already thinking yuck tea eggs! Well, I had never had eggs myself for anything other than breakfast before moving to Saudi. And as you all have noticed on my blogs boiled eggs are served with the dishes here such as kabsa, and they go perfect together. Eggs are used a lot in Asian cooking as well. When we were in Indonesia I was quickly taught that they add a fried egg on top of almost everything and I loved it.

These tea eggs are perfect with some Chinese roasted chicken and rice. Over the years I have realized that you cannot write off a new food because you have never tried it. We miss lots of great opportunities in life that way. As they say you should at least try it once. If I had never tried anything at least once then this site probably would not even be here. Try the tea eggs, they are fabulous.

4 eggs
3 teaspoons black tea
1-1/2 tablespoons soy sauce
1 cinnamon stick
1 star anise
1/2 teaspoon sugar

1. In a saucepan add eggs and 1 teaspoon salt; cover with cold water. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, drain, and cool. When cool, tap eggs with the back of a spoon to crack shells (do not remove shells) and use a needle to poke several times to help marinade the inside.

2. Drain eggs ans soak in cold water. Meanwhile, make the tea mixture. In a small saucepan add enough water to cover eggs (about 3-4 cups), bring to a boil then reduce to simmer. Add tea, sugar, soy, cinnamon and anise and allow to steep for 10 minutes.

2. In a bowl add tea mixture, spices and carefully placed boiled eggs. Cover and allow to marinade for a few hours then over bowl and place in the refrigerator over night.

Yields: 2 servings

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Calzones

calzone-recipe

I have been in a calzone making mood for the past few weeks, they are just so filling and delicious. The great thing about them is that you can make a different size and filling for everyone. The one above was mine and I really wanted to get a shot of the one I made my husband, but he was already eating away at it. His was pretty large and filled with all of his favorites. I have been buying a new spice mix they sell at The Steak House and using it in every meal that I make. That is the seasoning you see on the top of the calzone. It has herbs like rosemary and sea salt to name a few. Perfect for steaks, chicken and even calzones.

I buy Prego pasta sauce to use for homemade pizzas and that is the same thing that I used on these. I like to fill ours with shredded mozzarella, diced tomatoes, sliced mushrooms, pepperoni and a little bit of olive oil. After you roll the dough into a circle just fill half with the toppings and then it’s not hard to fold and move to the baking pan. And make sure to make a few slits in the top so they do not blow up from steam pressure. Make sure not to roll the dough to thin or it will tear, but also not to thick. I roll my dough out and place a dinner plate on top then trim the edges to get the perfect circle. Make sure your area is dusted with flour so that the dough is easy to work with.

dough:
1 cup warm water
3 teaspoons yeast
1 teaspoon salt
1 teaspoon sugar
3 cups all-purpose flour, plus more for dusting
olive oil

filling:
shredded cheese
sliced mushrooms
pepperoni
diced tomatoes
olive oil
Red Pasta Sauce (I use Prego)

1. In a small bowl add yeast, sugar and 1/4 cup of the warm water. Stir and allow to sit for 5 minutes until frothy. In a large mixing bowl add flour, salt and 2 tablespoons of olive oil, mix. Add yeast mixture, mix and add a little bit of the warm water until a dough like consistency has formed. The dough should not be sticky. Roll in a bowl, cover outside with more olive oil, place in a bowl and cover with a few kitchen towels to keep warm. Leave for an hour until doubled in size.

2. Preheat oven to 220C. Meanwhile, roll dough into a circle. Add sauce and with a pastry brush fill half of one side making sure to leave a space at the edge so you can easily fold. Add remaining toppings and drizzle some more olive oil. Carefully fold half over, press edges together with a form and trim any excess amount with a knife. Add a few slits into top with a knife or fork. Brush tops with olive oil, add Italian seasoning then place on a non-stick baking mat and cook until golden, about 15-20 minutes.

Yields: 3-4 calzones

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