The chef Isadora Marar, a specialist in Arab cuisine, teaches special recipe for Christmas dinner or New Year To celebrate the festivities of the end of the year, the chef de cuisine and nutritionist Isadora Marar, a specialist in Arab cuisine, prepared for the Health Brazil a special recipe of couscous with lamb, accompanied by yogurt sauce.
“For those who do not give up the traditional supper, this can be a lighter dish among others, or can be served as a single dish, it is already complete with protein, carbohydrates and vegetables,” said Isadora. The couscous with lamb and yogurt sauce can be a practical and well-balanced option for those with large family and small table. Being a single dish can be enjoyed with ease up on the sofa.
Although not an Arab typical dish, Isadora remember the recipe brings ingredients of Arab cuisine such as couscous, the lamb and the Syrian pepper. “Normally I do not put dried nuts and fruit, but they are ingredients that combine well with the year-end parties and are traditional, so it is worth adding,” he adds. Here is the recipe for you to try:
Meet regional recipes with nuts and fruit for your end of year
300g couscous 300 ml of boiled mutton lamb 600g broth and shredded garlic 80g onion 60g leek 180g of red and yellow pepper 30g parsley 50g date 50g apricot 50g cashew nuts 50g of almonds Salt to taste Pepper Syrian to taste
Braised: Saute onion in olive oil. Add the leeks, peppers, shredded lamb, dried fruit and nuts. Season with salt and pepper Syrian. Reserve.
To rehydrate the couscous, put salt, pepper and Syrian olive oil. Add the broth boiling lamb, cover and wait 5 minutes.
Mix couscous with braised hydrated. Serve with yogurt sauce.
120ml yogurt 20g mint garlic clove 1 1/2 tablespoons of lemon oil 2 tablespoons Salt
Pink mint. Mash the garlic. Mix all the ingredients. Serve with couscous.
Read more: quick and easy recipe homemade yogurt
Check out the video recipe:
Learn how to make healthier choices for their supper