Arabian Spinach Recipes

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ARABIAN SPINACH



Arabian Spinach image

Make and share this Arabian Spinach recipe from Food.com.

Provided by dicentra

Categories     Spinach

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1 onion, sliced
2 garlic cloves, crushed
3 1/2 cups fresh spinach, washed and shredded
1 teaspoon cumin seed
1 (15 ounce) can chickpeas, drained and rinsed
1 tablespoon butter
salt and pepper

Steps:

  • Heat the oil in a large frying pan and fry the onion for about 5 minutes until softened.
  • Add the garlic and cumin seeds, then fry for another minute.
  • Add the spinach, in stages, stirring until the leaves begin to wilt.
  • Stir in the chick peas, butter and season with salt and pepper.
  • Reheat until just bubbling, then serve hot.

Nutrition Facts : Calories 233.4, Fat 11.1, SaturatedFat 2.9, Cholesterol 7.6, Sodium 361.2, Carbohydrate 28.5, Fiber 5.7, Sugar 1.3, Protein 6.5

SPINACH AND CITRUS SALAD WITH SWEET AND SPICY PECANS



Spinach and Citrus Salad with Sweet and Spicy Pecans image

Provided by Melissa d'Arabian : Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 15

3 cups fresh spinach, washed and dried, cut into chiffonade
2 green onions, chopped
1 orange, supremed and halved
1 tablespoon butter
1/2 teaspoon sugar
1/2 cup pecan halves
1 teaspoon dried rosemary
1/4 teaspoon cayenne
Salt and freshly ground black pepper
Citrus Dressing, recipe follows
1 teaspoon Dijon mustard
2 tablespoons orange or grapefruit juice (or a combination)
3 tablespoons canola oil
1 tablespoon olive oil
Salt and freshly ground black pepper

Steps:

  • Put the spinach and green onions in large salad bowl and sprinkle with the halved citrus supremes. In a small saute pan over medium heat, add the butter and sugar and stir until the butter is melted. Add the pecans and toss until the pecans begin to brown. Stir in the rosemary and cayenne and stir just a few seconds to release the aroma. Remove from the heat and season with salt and pepper, to taste. Sprinkle the pecans on the salad while still warm. Drizzle the dressing over salad and serve.
  • In a small bowl, add all the ingredients and whisk until emulsified.

ARABIC SPICE BLEND



Arabic Spice Blend image

Use this fragrant, aromatic spice mix in Martha's Date-Glazed Lamb Chops.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 1/3 cup

Number Of Ingredients 9

2 tablespoons ground coriander
2 tablespoons ground cumin
1 teaspoon ground allspice
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon ground fenugreek
1/2 teaspoon freshly ground pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric

Steps:

  • In a small bowl, stir to combine spices. Store in an airtight container.

SPINACH ARANCINI



Spinach Arancini image

Arborio rice balls with spinach and Parmigiano-Reggiano and a cube of mozzarella cheese inside are rolled in seasoned panko bread crumbs, then deep fried until golden brown for an impressive and delicious appetizer.

Provided by Progresso

Categories     Trusted Brands: Recipes and Tips     Progresso®

Time 1h30m

Yield 24

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
¾ cup uncooked Arborio rice
½ cup dry white wine
2 cups Progresso® reduced sodium chicken broth, heated
Freshly ground pepper to taste
1 cup chopped fresh spinach leaves
1 tablespoon butter
½ cup grated Parmigiano-Reggiano cheese
24 (1/2 inch) cubes mozzarella cheese
½ cup all-purpose flour
1 ½ cups Progresso® Italian style panko crispy bread crumbs
1 egg
1 tablespoon water
Vegetable oil for frying

Steps:

  • Line cookie sheet with cooking parchment paper. In 3-quart saucepan, heat olive oil over medium-high heat. Add onion; cook about 1 minute, stirring frequently. Add garlic; cook and stir 5 minutes. Reduce heat to medium. Stir in rice and wine; cook 5 to 10 minutes, stirring frequently, until liquid is absorbed. Add 1 cup broth; cook about 10 minutes, stirring occasionally, until broth is absorbed. Add remaining 1 cup broth; cook about 10 minutes, stirring occasionally, until broth is absorbed.
  • Season with pepper. Stir in spinach, butter and Parmigiano-Reggiano cheese. Spread onto cookie sheet. Cover with plastic wrap; refrigerate at least 1 hour 30 minutes or until firm. (Mixture can be refrigerated overnight.)
  • On cookie sheet, shape rice mixture into 12x8-inch rectangle. Cut into 6 rows by 4 rows to make 24 squares. Place 1 mozzarella cheese cube in center of each square; shape rice around cheese cubes to make balls.
  • Place flour and bread crumbs in separate bowls. In another bowl, beat egg and water until blended. Coat each ball with flour, then dip into egg mixture and coat with bread crumbs. Place coated balls on unlined cookie sheet; refrigerate 30 minutes.
  • Line platter or shallow pan with paper towels. In 4-quart Dutch oven, heat about 2 inches vegetable oil to 350 degrees F. Fry 8 balls at a time 3 to 4 minutes, turning once, until golden brown. With slotted spoon, remove balls from Dutch oven to towel-lined platter to drain. Serve hot.

Nutrition Facts : Calories 161.2 calories, Carbohydrate 16.7 g, Cholesterol 13.5 mg, Fat 7.9 g, Fiber 0.2 g, Protein 4.2 g, SaturatedFat 1.5 g, Sodium 311.7 mg, Sugar 0.3 g

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