Spiced Lebanese Pine Nuts and Raisins Rice with Turkey Recipe

Spiced Lebanese Pine Nuts and Raisins Rice with Turkey
Photo by Maria Teresa Jorge

Serves 6 - 8

1 1/2 cup long grain rice
3 cups hot water
2 shallots finely chopped
2 garlic cloves very finely chopped
1 tablespoon fresh mint finely chopped
4 tablespoons butter
1/2 cup golden raisins
1/2 cup Pine nuts lightly toasted
1 cup shredded apple
2 teaspoons golden sesame seeds
1/4 stick cinnamon (optional)
2 cloves
6 black peppercorns
1/2 teaspoon all spice
1/2 teaspoon ground nutmeg
salt
2 cups shredded roasted turkey or roasted chicken warmed up, bones and skin removed
1 teaspoon Sumac

Chopp the shallots very finely.
 
Chop the garlic cloves finely, removing the inner green part.
 
Wash the fresh mint, pat dry and chop the leaves finely.
 
Wash the rice until the water comes out clean. Put the rice in a sieve and let drain.
 
Bring the water to a boil and warm.
 
In a pan with a tight fitting lid, over medium heat, add the butter, the chopped shallots and stir until shallots are translucent. Add the rice, stir very well to coat with the butter, add the chopped garlic, the shredded apple, the raisins, the cinnamon stick and the spices except for the sumac, mix to blend all the ingredients
 
Add the hot water. Season with salt and bring to a boil. Reduce the heat to the minimum and cover, allowing to simmer gently for 17 minutes – DO NOT open the lid or stir the rice during this time.
 
Turn off the heat, and allow to rest for a further 5 minutes without stirring the rice.
 
Fluff up the rice, add the pre-warmed shredded turkey, the sesame seeds, the toasted pine nuts and mix well to incorporate everything, put the lid on again and let sit 10 minutes in a warm place or wrapped with newspaper (original recipe) to keep warm.
 
Sprinkle with Sumac and garnish with the chopped mint and serve.

Source: food52.com
By Maria Teresa Jorge

More from the Lebanese Recipes Kitchen:

Spicy chickpea rice “kedreh”
Chicken Beryani
Chicken Majboos 
Beryani with lamb  
Bokhari Rice  
Vegetarian Stuffed Grape Leaves   

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Middle Eastern Turkey Burgers Recipe

Photo: Middle Eastern Turkey Burgers Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Middle Eastern Turkey Burgers recipe. Enjoy the Middle Eastern Cuisine and learn how to make Middle Eastern Turkey Burgers.

This burger gets a Middle Eastern twist from the addition of garlic, cumin, coriander, and fresh mint and parsely folded into the ground turkey. Fat is flavor, so for the best results, choose a ground turkey that's not too lean. Serve with Cucumber and Yogurt Salad.

Serves four.

1-1/2 lb. ground turkey, preferably including some dark meat (93% lean)
2 medium cloves garlic
Kosher salt
1/4 cup lightly packed chopped fresh mint
1/4 cup lightly packed chopped fresh parsley
2 Tbs. olive oil
2 tsp. sweet paprika
1 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. cayenne

Gently break the meat into large pieces in a large bowl. Mince the garlic, sprinkle with 1-1/2 tsp. salt, and using the flat side of a chef's knife, smear and mash to a paste. Gently mix the garlic paste, mint, parsley, olive oil, paprika, cumin, coriander, and cayenne into the turkey. Shape the meat into 4 equal 1-inch-thick patties. Refrigerate, uncovered, for at least 20 minutes and up to 4 hours.

Prepare a medium charcoal or gas grill fire. Grill the burgers, covered with vents open, until nicely marked and just cooked through (an instant-read thermometer inserted in a burger should read 165°F), 4 to 6 minutes per side.

Serve with the Cucumber & Yogurt Salad.

Nutrition Information (per serving):
 
Calories (kcal): 400; Fat (g): 26; Fat Calories (kcal): 230; Saturated Fat (g): 7; Protein (g): 36; Monounsaturated Fat (g): 11; Carbohydrates (g): 4; Polyunsaturated Fat (g): 5; Sodium (mg): 840; Cholesterol (mg): 130; Fiber (g): 1;
 
Photo: Scott Phillips
 
From Fine Cooking 94 , pp. 50
July 1, 2008 

More from the Lebanese Recipes kitchen: 

BBQ haloumi skewers and Mediterranean vegetables 
BBQ lamb kofta kebabs with houmous dressing
BBQ Beef Shish Kebab
BBQ Lamb Kabobs
Falafel & halloumi burgers
Moroccan vegetables with halloumi 

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How to cook a turkey

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to learn How to cook a turkey.

Is it your turn to cook Christmas lunch for family and friends this year? Well, there's no need to panic! By following our simple tips and techniques you'll discover how easy it is to cook and serve a mouth-watering roast turkey.

What you need
For perfectly prepared turkey, have the following equipment on hand before you start:

• pastry brushes for brushing the turkey with butter
• unwaxed white kitchen string for trussing the turkey
• non-stick baking paper and foil for covering the turkey
• a large roasting pan for cooking the turkey
• a wire rack to be placed inside the roasting pan. The turkey sits on this rack during cooking
• a skewer to test when the turkey is ready
• a carving knife and fork for when you're ready to carve.

Turkey basics

Frozen whole turkeys are available from supermarkets all year round, starting from around 2.5kg (size 25), which is enough to feed up to six people (see Guide to turkey weights). To get the most from your turkey, follow these tips.

Thaw frozen turkeys in the fridge - never on the kitchen bench. A large turkey can take more than three days to thaw. Once thawed, leave it in the fridge until ready to cook. Stuff the turkey just before cooking.

Turkey breast is very lean and the lack of fat means it can dry out during the long cooking process. Cooks traditionally covered the turkey with a piece of muslin soaked in melted butter to keep it moist, but it's easier to use non-stick baking paper and foil. Covering the breast with strips of bacon or prosciutto also helps to keep the moisture in and adds extra flavour. It's also important to baste the turkey with melted butter or pan juices to prevent it drying out during roasting.

The sheer size of a turkey means that it can take up the whole of a standard domestic oven, leaving no room for roasting the vegies you plan to serve with it. If this is the case, cook your vegetables, separately, first. Once done, cover them with foil and set aside while you cook the turkey. Then, while the turkey is resting, return the oven shelves to their original positions and increase the temperature. Uncover the vegetables and return to the oven until heated through.

To store leftover turkey, allow it to cool slightly. Remove all of the meat from the carcass and store in an airtight container in the fridge for up to one week. You can also use the carcass to make stock. To freeze leftover turkey meat, wrap in plastic wrap and place in an airtight container. Label, date and freeze for up to a month. Thaw in the fridge overnight.

Guide to turkey weights

Turkey weight	No. of serves	Thawing time in fridge	Cooking time for a stuffed turkey*
2.5kg/size 25	4-6	2-2 1/2 days	1 1/2-2 hours
4.5kg/size 45	8-10	3 days	3-3 1/2 hours
6.75kg/size 67	10-12	3-3 1/2 days	4 1/2-5 hours
9kg/size 90	15-20	3 1/2 days	6-6 1/2 hours

Turkey cooking tips

Step 1: Preheat oven to 180°C. Place an oven shelf in the lowest position so the turkey will be in the centre of the oven. Remove the other shelves.

Step 2: Add a little water to a roasting pan (this will help keep the turkey moist).

Step 3: Place the turkey, breast-side up, on a wire rack in the pan. Brush with melted butter then cover with non-stick baking paper. Finally, cover the pan with foil to seal. Cook according to recipe.

Step 4: To test if cooked, pierce the thickest part of the thigh with a skewer. If the juices run clear, the turkey is ready. Transfer to a carving tray and cover loosely with foil. Set aside for 10 minutes to rest before carving.

Source

Australian Good Taste - December 2006 , Page 146
Author Michelle Southan 

More from Lebanese Recipes kitchen:

Prosciutto wrapped turkey
Turkey Kefta with Sweet Onion and Raisin Sauce
Middle Eastern roast turkey 
Turkey with Kabsah Spices
Cider roast turkey
Pancetta-wrapped turkey breast with herby lemon & pine nut stuffing

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Prosciutto wrapped turkey recipe

Photo: Prosciutto wrapped turkey recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Prosciutto wrapped turkey Recipe. Enjoy Christmas and learn how to make Prosciutto wrapped turkey.

Top your roast with slices of crisp prosciutto they'll add flavour and help keep the turkey deliciously moist.

To Prep 0:20
To Cook 3:15
INGREDIENTS 12
DIFFICULTY EASY
SERVINGS 8

Ingredients

120g (2 cup) fresh breadcrumbs
1 x 170g pkt craisins (dried cranberries)
1 x 80g pkt pistachio kernels, coarsely chopped
1/2 cup chopped fresh continental parsley
1 tbs finely grated lemon rind
2 eggs
6kg (size 60) fresh or thawed turkey, neck removed
12 (about 120g) thick slices prosciutto
12 sprigs fresh thyme

White wine gravy

50g (1/3 cup) plain flour
500ml (2 cups) chicken stock
250ml (1 cup) white wine

Method

Preheat oven to 180°C. Place shelf in the lowest position. Combine the breadcrumbs, craisins, pistachio, parsley and lemon rind in a bowl. Add the eggs and stir until combined.

Remove excess fat and giblets from the turkey. Wipe inside and out with paper towel. Fill cavity with the breadcrumb mixture. Tie legs together with unwaxed white kitchen string. Tuck wings under. Add a small amount of water to a large roasting pan. Place turkey, breast-side up, on a wire rack in pan.

Arrange the prosciutto, overlapping slightly, over the turkey. Tuck the thyme sprigs underneath the prosciutto. Cover the turkey with non-stick baking paper, then cover the pan with foil. Roast in oven for 2 1/2 hours. Remove paper and foil.

Increase oven temperature to 200°C. Roast for 35-45 minutes or until prosciutto is crisp and the juices run clear when the turkey's thigh is pierced with a skewer. Transfer turkey to a plate and cover with foil. Set aside for 15 minutes to rest.

Meanwhile, to make the white wine gravy, discard the liquid from the roasting pan. Place pan over medium-high heat. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles. Add the stock and wine and cook, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 8-10 minutes or until the gravy thickens.

Transfer the turkey to a serving platter and serve with white wine gravy.

Notes

Make this recipe up to 4 hours ahead.

Nutrition

Energy 3585kJ
Fat saturated 16.00g
Fat Total 44.00g
Carbohydrate sugars -
Carbohydrate Total 32.00g
Dietary Fibre 3.00g
Protein 84.00g
Cholesterol -
Sodium -

Australian Good Taste - December 2006 , Page 91
Recipe by Michelle Southan 

More from Lebanese Recipes kitchen: 

Turkey Kefta with Sweet Onion and Raisin Sauce
Middle Eastern roast turkey 
Turkey with Kabsah Spices
Cider roast turkey
Pancetta-wrapped turkey breast with herby lemon & pine nut stuffing
Lemon roast turkey with hazelnut & fig stuffing 

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Turkey Kefta with Sweet Onion and Raisin Sauce Recipe

Photo: Turkey Kefta with Sweet Onion and Raisin Sauce Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Turkey Kefta with Sweet Onion and Raisin Sauce Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Turkey Kefta with Sweet Onion and Raisin Sauce.

Meatballs take on a Moroccan twist when simmered on a bed of sweet onions lightly flavored with a unique combination of spices. In Morocco, the word kefta refers to ground meat--usually turkey, beef, or lamb. Serve with rice or couscous.

Yield: 4 servings (serving size: 5 meatballs, 1/2 cup onion mixture, and 1 tablespoon almonds)

Ingredients

4 cups thinly vertically sliced Vidalia or other sweet onion
1/2 cup raisins
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Ras el Hanout
1 (14-ounce) can fat-free, less-sodium chicken broth
1/2 cup finely chopped fresh parsley
1/4 cup dry breadcrumbs
1 teaspoon salt
1/2 teaspoon Ras el Hanout
1/2 teaspoon freshly ground black pepper
1 egg, lightly beaten
1 1/4 pounds ground turkey breast $
1/4 cup slivered almonds, toasted

Preparation

Combine first 6 ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer 10 minutes or until sauce thickens, stirring occasionally.
Combine chopped fresh parsley and the next 6 ingredients (through ground turkey breast) in a large bowl; shape mixture into 20 meatballs. Place meatballs on top of onion mixture; cover and cook for 20 minutes or until done. Sprinkle evenly with slivered almonds.

Kitty Morse, Cooking Light
MAY 2006

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Kofta Spring Season Sou  

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