FATTET MAKDOUS - STUFFED AUBERGINE LAYERS
A levantine specialty featuring baby aubergines stuffed with spiced minced meat layered on a bed of toasted pita slathered in Tahini yoghurt.
Provided by Fatima Sadal - Chef on Rhine
Number Of Ingredients 21
Steps:
- Toast pine nuts in a pan. Set aside.
- Cut pitas in cubes. Fry in olive oil. Allow to cool.
- Mix yoghurt with tahini, garlic, lemon juice, salt and chopped parsley. Set aside.
- Melt butter in a pan over medium heat, add the meat and stir until dry. Add onion and season with salt, pepper and 7 spices. Cook until fragrant.
- Peel the aubergines about 1 cm width (leaving some strips of skin on). Make a slit along the side. Deep fry in oil until golden brown or bake until tender.
- In a cooking pan, add the tomato paste and chopped tomatoes. Season with salt, pepper and cumin. Carefully place the fried aubergines over the tomatoes, allow to cook for 15 minutes.
STUFFED LEG OF LAMB WITH BALSAMIC-FIG-BASIL SAUCE
Dried plums and currants tossed with salted, roasted almonds, creme de cassis, and mint is the stuffing for my rolled lamb roast. It's a very easy way to dress up a lamb roast during the holidays. The simple herb rub adds just the right amount of seasoning along with fresh garlic inserted into the top of the roast. My balsamic basil fig sauce creation drizzled over the sliced lamb is the perfect finish touch and extremely flavorful thanks to the fresh basil.
Provided by Barbara E.
Categories Meat and Poultry Recipes Lamb Leg
Time 2h
Yield 6
Number Of Ingredients 20
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine the chopped prunes and currants with the creme de cassis in a small bowl, and set aside. In another small bowl, combine the rosemary, thyme, coriander, salt, and pepper; set aside.
- Untie and unroll the lamb, lay it out flat on the work surface. Trim off excess fat, and cut any thick parts open so that it is evenly thick and somewhat rectangular in shape. Sprinkle half of the herb mixture over the lamb. Mix the almonds and chopped mint into the prune mixture; spread evenly over the lamb. Roll up starting at one of the short sides, and tie with kitchen twine in 1-inch intervals. Cut 9 slits about 1-inch deep into the top of the lamb, and insert a slice of garlic in each. Rub with olive oil, and sprinkle with the remaining herb mixture.
- Place lamb seam-side up on a rack set in a roasting pan. Roast in the preheated oven to desired doneness. For medium-rare, a thermometer inserted into the center will read 140 degrees F (60 degrees C). Remove lamb from the oven and cover with foil. Allow to rest for 15 minutes while proceeding with the recipe.
- While the lamb is resting, bring the balsamic vinegar to a boil in a small saucepan over high heat. Boil until the vinegar has reduced by half, 4 to 5 minutes. Once reduced, stir in the butter, honey, and sliced figs. Stir until the butter has melted, then remove from the heat, stir in the chopped basil and set aside.
- To serve, remove the twine from the lamb and cut into 1/2 inch thick slices. Arrange on a warm serving platter and drizzle with the fig sauce, garnish with mint and basil leaves.
Nutrition Facts : Calories 631.2 calories, Carbohydrate 29.2 g, Cholesterol 147.2 mg, Fat 39.7 g, Fiber 3.1 g, Protein 38.2 g, SaturatedFat 15.1 g, Sodium 649.1 mg, Sugar 22.5 g
STUFFED GREEK LEG OF LAMB
Roasted boneless leg of lamb, stuffed with artichoke hearts, feta cheese, and sun-dried tomatoes.
Provided by poker playing chef
Categories World Cuisine Recipes European Greek
Time 1h55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lay out the leg of lamb on cutting board with the inside of the lamb facing you. Drizzle olive oil evenly over the lamb. Sprinkle oregano and basil over the lamb. Top lamb with artichoke hearts, feta cheese, sun-dried tomatoes, and garlic; season with salt and pepper.
- Roll the lamb around the stuffing. Bundle the lamb with kitchen twine to keep from unrolling. Wrap lamb in aluminum foil and place in a baking dish.
- Roast in preheated oven to your desired degree of doneness, or an internal temperature of 150 degrees F (70 degrees C) for medium, about 90 minutes. Set aside to rest in a warm area for 10 minutes before slicing. Reserve pan juices for serving.
Nutrition Facts : Calories 388.8 calories, Carbohydrate 11.5 g, Cholesterol 105.2 mg, Fat 25.7 g, Fiber 2.9 g, Protein 29.6 g, SaturatedFat 10 g, Sodium 602.3 mg, Sugar 1.2 g
More about "fatteh makdous lamb stuffed baby aubergines in tomato tahini sauce recipes"
LAMB-STUFFED AUBERGINES – LIME + BARLEY
From limeandbarley.wordpress.com
MY VERSION OF LAMB FATTEH - RED HOT CHILLI PEPPER
From redhotchillipepper.com.au
BAKED AUBERGINES STUFFED WITH MINCED LAMB RECIPE - NEW IDEA …
From newideafood.com.au
LAMB STUFFED AUBERGINES WITH MINT, FETA AND POMEGRANATE SEEDS
From easypeasyfoodie.com
KARNIYARIK: TURKISH STUFFED AUBERGINE WITH LAMB - MOORLANDS EATER
From moorlandseater.com
MIDDLE EASTERN EGGPLANT RECIPES - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
THE 16 MOST DELICIOUS SAUCES TO SERVE WITH LAMB - KITCHN
From thekitchn.com
THOMASINA MIERS’ RECIPE FOR SPICED LAMB AND AUBERGINE …
From theguardian.com
RECIPE: AUBERGINE STUFFED WITH MOROCCAN STYLE LAMB AND A …
From 1001aubergine.wordpress.com
STUFFED BABY AUBERGINES IN A TOMATO & YOGHURT SAUCE (FATTEH'D …
From eatyourbooks.com
HOW TO MAKE STUFFED AUBERGINES IN TOMATO AND YOGHURT …
From middleeasteye.net
AUBERGINES STUFFED WITH MOUSSAKA | RECIPES | DELIA ONLINE
From deliaonline.com
FATTEH MAKDOUS (LAMB-STUFFED BABY AUBERGINES IN TOMATO & TAHINI …
From bbcgoodfoodme.com
STUFFED AUBERGINES (FATTEH'T MAKDOUS)
From moderesep.blogspot.com
REDDIT - DIVE INTO ANYTHING
From reddit.com
HOW TO MAKE STUFFED AUBERGINES (FATTEH'T MAKDOUS) - ALL RECIPES
From modekue.blogspot.com
LAMB-STUFFED BABY AUBERGINES IN TOMATO & TAHINI SAUCE (FATTEH …
From eatyourbooks.com
STUFFED AUBERGINES (FATTEH’T MAKDOUS) | LEBANESE RECIPES
From knoxbeatz.com
LAMB-STUFFED AUBERGINES WITH MOORISH SPICES AND MANCHEGO …
From bbc.co.uk
LAMB CASSEROLE WITH AUBERGINE RECIPE - BBC FOOD
From bbc.co.uk
STUFFED AUBERGINES WITH LAMB RECIPE BY PALLAV DAS - NDTV FOOD
From food.ndtv.com
LAMB FATTEH RECIPE : SBS FOOD
From sbs.com.au
LAMB MINCE STUFFED AUBERGINES RECIPE - FEED YOUR SOLE
From feed-your-sole.com
LAMB STUFFED AUBERGINE | RECIPE | SIMPLY BEEF & LAMB
From simplybeefandlamb.co.uk
STUFFED AUBERGINES WITH LAMB - BAR-BE-QUICK
From barbequick.com
RICK STEIN'S LAMB-STUFFED AUBERGINES WITH MANCHEGO CHEESE RECIPE
From lovefood.com
STUFFED AUBERGINE WITH LAMB AND HALOUMI - RECIPES MADE EASY
From recipesmadeeasy.co.uk
FATTEH'D MAGDOUS - STUFFED BABY AUBERGINES IN A TOMATO AND …
From pinterest.co.uk
IMAM BAYILDI - VEGETARIAN STUFFED AUBERGINES - LAZY CAT KITCHEN
From lazycatkitchen.com
FATTEH'D MAGDOUS - STUFFED BABY AUBERGINES IN A TOMATO AND …
From pinterest.com
CLASSIC STUFFED LEG OF LAMB RECIPE - THE SPRUCE EATS
From thespruceeats.com
FATTEH'D MAGDOUS - STUFFED BABY AUBERGINES IN A TOMATO AND …
From pinterest.co.uk
LAMB WITH STUFFED AUBERGINES - WAITROSE
From waitrose.com
HOW TO MAKE STUFFED AUBERGINES IN TOMATO AND YOGHURT SAUCE
From middleeasteye.net
ARABIC EGGPLANT RECIPE - WESTPORTINSURE.COM
From westportinsure.com
LAMB FATTEH | GOURMET TRAVELLER
From gourmettraveller.com.au
LEBANESE CUISINE - WIKIPEDIA
From en.wikipedia.org
FATTEH MAKDOUS (LAMB-STUFFED BABY AUBERGINES IN TOMATO & TAHINI …
From cookerapp.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love