Koussitto Recipe

Photo: Koussitto Recipe

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

Preparation time :     20 minutes
Cooking time :     1 hour, 50 minutes

Serves: 5 persons
Difficulty: Medium
Cost: Cheap

Ingredients

2 tablespoons vegetable oil
1 medium onion or 125 g, finely chopped
2 cloves garlic, crushed
400 g lean lamb, cut into cubes
5� cups water or 1375 ml
2 cubes MAGGI� Chicken Less Salt Bouillon
2 medium tomatoes or 300 g, peeled and cut into cubes
2 tablespoons tomato paste
5 medium zucchini or 500 g, cut into big cubes
1 carrot or 150 g, cut into big cubes
1 tin canned chickpeas or 400 g, drained
� teaspoon ground cinnamon

Preparation

Heat oil in a large saucepan, cook garlic and chopped onions for 3-4 minutes or until they become tender. Add lamb cubes and fry for 6-8 minutes or until meat becomes brown in color.

Add water and MAGGI� Chicken Less Salt Bouillon cubes then bring to boil and simmer for 1 hour 15 minutes or until lamb becomes tender.

Add the tomato cubes, tomato paste, zucchinis, carrot and chickpeas. Simmer for 20-25 minutes or until zucchinis become tender. Season with cinnamon powder and serve.

Serve with steamed rice.

Cooking tips : Add more water to the stew if it needs. 

Nutritional Information

Fats :     11.00 g
Protein :     23.00 g
Carbohydrate :     32.00 g
Energy :     308.00 Kcal 

More from the Lebanese Recipes Kitchen:

Lemon & Oregano Lamb Chops
Lamb tagine with chickpeas
Chicken and pomegranate tagine
Fattoush with sumac chicken
Easy Chicken Kebabs
Moroccan apricot chicken

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Lemon & Oregano Lamb Chops Recipe

Photo: Lemon & Oregano Lamb Chops Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lemon & Oregano Lamb Chops Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lemon & Oregano Lamb Chops.   

Juicy lamb chops take a trip to the Middle East with a quick herb-and-lemon rub and a tangy cucumber-tahini sauce. Serve with couscous or rice pilaf and a green salad.

4 servings, 2 lamb chops & 3 tablespoons sauce each

Active Time: 30 minutes

Total Time: 45 minutes

Ingredients

Freshly grated zest of 2 lemons
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 1/4 teaspoons kosher salt, divided
Freshly ground pepper to taste
8 lamb loin chops (1 1/2-1 3/4 pounds total), trimmed
1/4 cup tahini (see Tip)
1/4 cup nonfat plain yogurt, preferably Greek-style
1/4 cup diced seeded cucumber, peeled if desired
1/4 cup lemon juice
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1-3 tablespoons water
2 teaspoons extra-virgin olive oil

Preparation

Preheat oven to 400�F.

Combine lemon zest, oregano, 3/4 teaspoon salt and pepper in a small bowl. Rub the mixture onto both sides of lamb chops and set aside for at least 10 minutes or refrigerate for up to 1 hour.

Meanwhile, combine tahini, yogurt, cucumber, lemon juice, garlic, parsley and the remaining 1/2 teaspoon salt in a small bowl. Whisk in enough water to thin the sauce to desired consistency.

Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add the lamb chops and cook until browned on one side, about 2 minutes. Turn them over and transfer the pan to the oven. Roast until an instant-read thermometer inserted horizontally into a chop registers 135�F for medium-rare, 8 to 14 minutes, depending on thickness. Serve the chops with the tahini sauce.

Tips & Notes

Make Ahead Tip: Prepare sauce (Step 3), cover and refrigerate for up to 3 days. Prepare rub and rub onto lamb chops (Step 2) and refrigerate for up to 1 hour.

Tip: Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters.

Nutrition

Per serving: 284 calories; 17 g fat ( 4 g sat , 8 g mono ); 68 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 25 g protein; 1 g fiber; 429 mg sodium; 432 mg potassium.

Nutrition Bonus: Vitamin C (27% daily value), Zinc (26% dv)

Carbohydrate Servings: 1/2

Exchanges: 1/2 carbohydrate (other), 3 lean meat, 2 fat

From EatingWell:  January/February 2011

More from the Lebanese Recipes Kitchen:

Lamb tagine with chickpeas
Chicken and pomegranate tagine
Fattoush with sumac chicken
Easy Chicken Kebabs
Moroccan apricot chicken
Chicken with Mushroom and Tomato

Save and share Lemon & Oregano Lamb Chops

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.