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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.
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.
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.
Mutable
Arabic Recipes
IP3248_39V20KP_Eng_07_101022.indd 33IP3248_39V20KP_Eng_07_101022.indd 33 2010-10-22 13:51:212010-10-22 13:51:21