Zataar Chicken

Zataar Chicken

Here’s a super easy and healthy marinade for your baked chicken breast fillets. I’ve been using a zataar & olive oil paste to baste my chicken for a while now and love it. It has a unique aromatic and tangy taste that pairs well with it. This can also be used with other chicken pieces or even a whole chicken too. But the breast piece has always been my favourite and one that I cook with most often. Print Zataar Chicken Yield: 5 - 6 serves Ingredients 3 - 4 breast fillet pieces (approx. 1kg) 1 tablesppon zataar 1 tablespoon olive oil 2 cloves of garlic, crushed Juice & zest of 1/2 lemon Instructions Preheat oven to 180ºC Combine all ingredients in a bowl to create a paste Prepare and clean breast fillets and place in an oven tray Bake in oven for 35 minutes or until chicken pieces are cooked right through. Baste pieces a couples of times through out to keep pieces moist Notes Serve with a salad or roast vegetables 4.14 http://thelebaneseplate.com/zataar-chicken/ Recipe & Images © The Lebanese Plate...
Guest Recipe by Amina Elshafei

Guest Recipe by Amina Elshafei

On this year’s Ramadan Menu Plan we have been trying to feature recipes from a number of talented bloggers and cooks from around the world. I’ve really enjoyed making their recipes for my own family, as well as photographing some of them too. This week we have special guest Amina Elshafei sharing one of her favourite recipes. We first got to know Amina when she appeared on Masterchef in 2012. My kids & I are huge fans of the show and right from the get go we became big fans of hers as she worked her way into the top twelve. I had the pleasure of meeting Amina in person at one of my recent #spreadhummusnothate events and to my satisfaction she was as warm and as charming as I thought she would be! So here is the recipe Amina very generously shared, which she says, “is one I love making at home for the family as it has elements of Egyptian and surrounding Mediterranean vibes.” I loved making this too and I’m sure you will also! Print Amina's Prawn Kofta Tagine Yield: 4 Ingredients For the Prawn Koftas 1kg fresh prawn meat (shelled and deveined) washed and drained of liquid; reserve heads 1½ tbs plain flour ¼ cup parsley leaves ¼ cup of coriander leaves 1 tsp minced garlic 1 small brown onion sliced into quarters 1 tbs olive oil 1 tsp finely grated lemon zest 1 tsp ground cumin ½ tsp Arabic mixed spices (buharat) 1 tsp sumac ½ tsp chili powder (optional) ¾ tsp salt ½ tsp ground black pepper For the Sauce 2tbs olive oil 1 onion sliced...
RAMADAN – WEEK 2 Where’s the coffee?

RAMADAN – WEEK 2 Where’s the coffee?

Week 1 of Ramadan is pretty much done and dusted! How did you all go? Personally, in the first week, my body struggles a bit and I tend to get headaches. It’s mostly the change in sleep and more than anything the deep caffeine withdrawals. The trick is to keep yourself busy and it’s amazing how quickly the body adjusts. I also find it beneficial to remind myself of the intention behind my fast. The self-discipline, the patience, the remembrance of those who are less fortunate and not allowing it to be a mere act of hunger. Dear Coffee, I need you. ❤️ Me xoxo . . . ( 📸 via @coffeesesh ) A post shared by Lina — Sydney Foodie (@thelebaneseplate) on Jun 1, 2017 at 2:01pm PDT If you have a family with kids, especially tweens or teens who are also fasting, I know things can get a bit frantic. You’re not only managing your own adjustments but sometimes theirs too. I think this is a perfect time to get them to realise how much they take for granted, like their unlimited access to food and water. It would help to also get them to set attainable goals for the month. What bad habits do they want to break (phone usage, tv, internet usage!)? Or what character traits could they work on improving (patience, anger, gratefulness)? I hope you all found the Ramadan Menu Plan WEEK 1 useful. Even if you don’t cook the meals on those same nights, it’s a good reference for inspo when you get stuck for ideas! I’m continuing the series with Hiba Jebeile (Nutrition/Dietetics) and will update the blog...
RAMADAN – WEEK 1 Are you ready?

RAMADAN – WEEK 1 Are you ready?

Guess what folks, yep it’s that time of year again…Ramadan (2017 /1438 AH) is here. For those of you playing at home… Ramadan is the ninth month of the Islamic lunar year where Muslims abstain from eating or drinking from sunrise to sunset. Sounds pretty tough and sure in other parts of the world where the daylight hours are longer and hotter, it may be. This year in Sweden, for example, daylight goes for 19.5 hours! In recent years, in Australia though, the fasting month has fallen on the shorter, winter days which means this year our fasting hours are approximately 11.5. So there should be no complaining from Down Under! Be that as it may, it’s really important to remember, fasting isn’t just about abstaining from food and drink. We often tend to forget the fast has a lot more to do with pressing the breaks on the ‘fast life’. Naturally, we all get caught up in the mundane rituals of everyday life. We are all so busy with family, work, studies, kids, schedules and so on. There’s always something we need to do, somewhere we need to be. The fast of Ramadan is a gentle reminder to think about what we are doing with our time and where we are heading. Ironically, we are ‘fasting’ but in natural fact the term ‘fast’, not only represents abstaining from certain things but more importantly marks a period of slowing down and reflection. Ramadan is also a time for breaking bad habits and setting goals in an attempt to increase such things as self-discipline, humility, patience & charity.  In saying that, what we call ‘iftar‘ or the breaking of the...
Sayadiah – Fish & Rice

Sayadiah – Fish & Rice

Sayadiah is a traditional rice and fish dish that is beautifully aromatic and quite common in all Lebanese households. Over the years I have tried making it a few different ways, sometimes using saffron and other times using baharat (Lebanese 7 spice). Most recently I asked the advice of my older sister Fadia and found the trick to getting that robust flavour was firstly the way you cook your onions (soft, golden and not browned) and the other being the homemade fish stock! So here is my version of her recipe. I added the use of the prawns which I think undeniably intensifies the flavours. Ingredients 1 – 1.5kg whole white fish (such as barramundi, filleted & bones reserved) 500g green prawns 2 cups long grain rice 4 tbsp cup olive oil 1 brown onion, roughly chopped 2 brown onions, diced finely 1 teaspoon vegetable stock powder 2 bay leaves 1 garlic clove 2 pieces lemon peel 1 coriander root 2 tsp salt 5 whole cloves 5 cups water 1/2 tsp white pepper 1/4 tsp cinnamon 1/4 tsp cumin 1/2 cup pine nuts 1/2 cup slivered almonds Method Fillet the fish, leaving bones (or most fish mongers will do this for you). Cut the bones to fit into your stock pot. Discard gills. Cut fish fillets into large chunks and refrigerate until needed. Remove heads and shells off prawns. Add shells and heads to stock pot and refrigerate prawn meat until needed. To the stock pot add one onion (roughly chopped), stock powder, bay leaves, garlic, lemon peel, whole cloves, coriander root and 1 teaspoon salt. Add 5 cups of water to the pot & bring to...
Sumac Sweet Potato Wedges

Sumac Sweet Potato Wedges

So yummy! So easy to make! Perfect as a snack or as side dish! And that Sumac Tahini Yoghurt dipping sauce is so good, you could have it with so many other things. Here’s the full recipe… Ingredients 1 tablespoon sumac 1 tablespoon evoo  7 – 8 Sweet potatoes (approx 850g)  Method Preheat oven to 200°C Wash & scrub clean the potatoes (I prefer mine skin on!) Cut potatoes lengthways into wedges. Try to make wedges approxiametly the same size so they cook evenly. Lay in rows on a baking tray. Do not overlap. Bake in preheated oven for 40 minutes, turning once half way. Remove from oven and serve immediately with the dipping sauce (recipe below)! Sumac Tahini Yoghurt Dipping Sauce Ingredients 1 cup plain yogurt 1 tablespoon tahini paste Juice of half a lemon 1 teaspoon sumac 1 clove of garlic, crushed (optional) Method In a bowl add all ingredients and mix until all are well combined. Keep refrigerated until needed. Serve with chopped parsley.  ...
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