Jump to content
Abu Dhabi Woman

Leaderboard


Popular Content

Showing content with the highest reputation since 10/14/2018 in all areas

  1. 1 point
    For more details, visit http://www.abudhabistriders.com/half-marathon--10k.html Check it out
  2. 1 point
    chuzzle

    Amnesty & E-Channel

    I was wondering how long does it take for an investors visa to be processed through e-channel when using amnesty? Normally it says it takes 10 mnutes but how much when using amnesty?
  3. 1 point
    Ebaidoon

    Turkish meatballs recipe

    Serves 4 15 mins to prepare and 20 mins to cook 593 calories / serving Freezable If you're looking for a satisfyingly hearty dish this winter, tuck into a bowl of meatballs in a lightly-spiced broth. Adding a swirl of houmous, pine nuts and a sprinkling of pomegranate seeds adds even more incredible flavour to an already flavour rich dish. Ingredients 2 slices white bread 150ml milk 500g minced lamb 1 tsp ground allspice ½ tsp ground cinnamon 1 garlic clove, crushed 3 tbsp olive oil 1 tbsp very finely chopped shallots 1 tbsp very finely chopped red onion 1 tbsp plain flour 300ml chicken stock To serve200g houmous 2 tbsp pine nuts, toasted handful chopped fresh dill handful chopped mint leaves handful flat-leaf parsley, chopped ½ tsp sumac (optional) 2 tbsp pomegranate seeds (optional) couscous, cooked to pack instructions (optional) Method 1. In a shallow bowl, soak the bread in the milk. Put the lamb, spices and garlic in a food processor, add the soaked bread and pulse a couple of times to combine. Roll the lamb mixture into 24 meatballs of equal size and set aside on a plate. 2. Heat 1 tbsp oil in a large frying pan and brown half the meatballs all over. Repeat with another 1 tbsp oil and the remaining meatballs. 3. Once browned, set the meatballs aside on a plate. Add the remaining 1 tbsp oil to the frying pan and cook the shallot and onion for 2-3 mins. Stir in the flour and cook for a further minute, then pour in the stock, stirring, before returning the meatballs to the pan. Cover with a lid and simmer gently for 12-15 mins, until the meatballs are cooked and the gravy has thickened. 4. Serve the meatballs topped with the houmous, pine nuts and chopped herbs. Scatter over the sumac and pomegranate seeds and serve with the couscous. Freezing and defrosting guidelines Freeze the meatballs only. Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.Check out my blog for more recipes
×