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    You are in: Home / Community Forums / Middle East & North Africa / lebanese chicken rice?
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    lebanese chicken rice?

    tunasushi
    Sat Nov 05, 2005 8:14 am
    Food.com Groupie
    hi i went to my aunts lebanese friend's house....and she served us this rice topped off with roasted chicken pieces or sumthin....it was fab...anyone know what im talkin about or have a recipe for it?
    Fairy Nuff
    Sat Nov 05, 2005 10:23 am
    Food.com Groupie
    I have searched for some recipes for you tunasushi - I'm still looking for the one....I have spoken with you and I will get back to you with some recipes tomorrow - don't you just love Lebanese food icon_biggrin.gif icon_biggrin.gif
    Zurie
    Sat Nov 05, 2005 10:42 am
    Forum Host
    Tunasushi, could you ask for the name of the recipe? Or even the Lebanese name? It would make it easier for Fairy Nuff to search for it. Or name a few more ingredients?
    tunasushi
    Sat Nov 05, 2005 9:21 pm
    Food.com Groupie
    ooh im afraid i cant...cos i had it when i was back in australia
    Fairy Nuff
    Sun Nov 06, 2005 2:45 am
    Food.com Groupie
    Here are a few that I found here on Zaar icon_biggrin.gif

    Lebanese Chicken -this one has a high fat content (which is from the skin and fat of the whole chickens). To reduce the fat content I would use boneless, skinless chicken breasts and reduce the cooking time to 20-30 minutes.



    Lebanese Chicken Marinade

    Shish Taouk - Lebanese chicken skewers

    Lebanese Chicken - you could use lemon juice rather than the orange juice, or a mix of both.

    Let me know if any of these sounds like what you are looking for icon_biggrin.gif icon_biggrin.gif .
    chef FIFI
    Sun Nov 06, 2005 4:33 pm
    Food.com Groupie
    Perhaps it was metlube...or maklubah....depends what dialect your speaking....
    This is how it goes....chicken is cooked, once the chicken is done. A vegetable is placed on top of the chicken and the broth...such as fried eggplant, cauliflower or other veggie. Then rice is place on top of the veggies...The pot simmers until the rice is done and the water is gone. Its a little more detailed than this. and every family in differnt regions of the mid east does theirs different...here is a recipe on zaar for it, its a good recipe, but its not exactly the way I do mine...there is diversity in the same dishes in the mid east.. it may have been another mid east dish named idre...or kidreh...kidrah again depending on the dialect.I have searched hi and low and cant find the maklubah recipe..but I do know its by Barahnz....good luck
    chef FIFI
    Sun Nov 06, 2005 4:35 pm
    Food.com Groupie
    Could have been that she just roasted some chicken and placed it on cooked rice?Middle eastern style of course icon_biggrin.gif
    Zurie
    Mon Nov 07, 2005 5:36 am
    Forum Host
    Sounds nice and flavourful, a typical family dish. How do the recipes sound which Fairy Nuff found for you?
    tunasushi
    Mon Nov 07, 2005 7:17 am
    Food.com Groupie
    a couple of them look right!!
    Hajar Elizabeth
    Fri Nov 18, 2005 9:27 pm
    Food.com Groupie
    We do the same sort of thing here in Morocco, though only when eating out at one of the billion tiny chicken rotisserie places as most, even affluent, do not own an oven here. Occasionally made at home; some will purchase a rotisserie chicken and do the remainder at home.

    May I make one suggestion please with the best of intentions? icon_idea.gif When cooking a dish from another country other than your own or where you live/lived it is not, in my humble opinion, a good idea to substitute something boneless, dried for fresh etc. . . or very different from the original. It then becomes another dish entirely. Since for many of us these are not foods we will cook very often, it is best to leave it in it's original state or perhaps ask the chef if a sub. using ______ is ok. People will say they subbed something and it tasted great, though they are not tasting the original or how the chef intended for it to be or even perhaps how it would taste from the country. It isn't that we who make these sorts of dishes daily don't want our recipes adulterated but that to change without knowing for sure what would happen could remove the ethnicity from a dish where you are wanting the completely different and ethnic taste. icon_biggrin.gif

    Best,

    Hajar icon_wink.gif
    JustJanS
    Mon Nov 21, 2005 5:15 am
    Food.com Groupie
    We had a chicken dish at a Lebanese restaurant recently. The chicken was pulled into strips, used to line a mould, then the centre filled with very fragrant rice pilaf that included minced lamb, almonds and spices-maybe cinnamon and something else. The dish was turned out, so the chicken sat over the rice. It was a dryish sort of dish, but very tasty.

    Tunasushi, this was from an Australian restaurnat in Melbourne called Abla's. It's famous for its homestyle cooking.
    tunasushi
    Mon Nov 21, 2005 7:18 am
    Food.com Groupie
    oh...mine didnthave any otherminced meat icon_smile.gif
    Fairy Nuff
    Mon Nov 21, 2005 8:00 am
    Food.com Groupie
    tunasushi wrote:
    oh...mine didnthave any otherminced meat icon_smile.gif


    Mine either....it was definitely chicken with spices and herbs....lemon juice. No other meat was involved whatsoever icon_biggrin.gif
    tunasushi
    Mon Nov 21, 2005 8:06 am
    Food.com Groupie
    all i know is that it was soo yummy
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