Microwave Recipes - All recipes call for "Lower element heating" Unless stated otherwise:

Moroccan Tagine with pears (Morocco and Tunisia cuisine) - Serves 4 - microwave recipes

Ingredients - Amounts

Baby chicken - 1 medium size
Onions - 2 small size
Hard pears - 4 medium size
Chopped parsley - 2 tablespoons
Butter - 3 tablespoons
Ground ginger (if desired) - 1/4 teaspoon
Salt
Freshly ground black peppers
Hot water - 500ml (2cups)

1- Remove the innards of chicken and cut into 8 pieces. Peel and finely chop the onions.
2- Put pieces of chicken, onions, parsley, butter, ground ginger (if desired), salt and black pepper in an ovenproof dish. Add approximately 2 cups of hot water until the chickens are covered and cover with plastic film. Cook in microwave oven for 18 minutes at 100%.
3- Remove the dish from oven. Wash and peel the pears. Remove seeds and slice. Add pears and continue to cook for 2 more minutes at 100%. Serve hot.

Note: You may prepare this meal also with apples, quinces, fresh dates or dried grapes and plums soaked in water the night before.

Homemade noodles with meat and tomato sauce (Rishta) - Serves 4 - microwave recipes

Ingredients - Amounts

For homemade pasta:
Flour - 450 g
Eggs - 3
Salt
Water - 100 ml (2/5 cup)
For the sauce:
Onions - 2 medium size
Garlic - 1 clove
Tomatoes - 500 g
Sunflower oil - 2 tablespoons
Cubed (1/2 cm) lamb meat - 350 g
Salt
Freshly ground black pepper
Ground allspice - 3/4 teaspoon
Ground cumin - 1/2 teaspoon
Water - 250 ml (1cup)

1- Sift flour on a bench and make a hole at the center. Beat eggs. Put beaten eggs with salt and water in the hole. Knead by hand and divide into 2-3 pieces. Roll each piece by sprinkling flour to paper thickness. Let rest for 40 minutes. Cut in narrow stripes, place on Teflon tray of oven and put the tray on the grilling wire. Dry evenly for 1.30 minutes at 100%. Let dried pasta rest on a clean cloth.
2- Peel and finely chop the onions and garlic. Peel and grate the tomatoes.
3- Put oil, onions, garlic and meat in an ovenproof dish and cover with plastic film. Cook in microwave oven for 4 minutes at 100%. Then add salt, black pepper, allspice, cumin, grated tomatoes and water and cook for 20 minutes at 70% until the meat is tender and the juice is reduced.
4- In the meantime, boil lots of water with salt. Add a small amount of olive oil so that the pasta do not stick. When the sauce is just about cooked, add pasta in boiling water and cook for 5 minutes stirring at the beginning. Drain the pasta.
5- Place homemade pasta to serving dishes, pour the tomato sauce over and serve hot.

Haricot Beans with Onions - Serves 4 - microwave recipes

Ingredients - Amounts

Onions - 2 small size
Garlic - 2 cloves
Sunflower oil - 2 tablespoons
Cubed tomatoes - 100 g
Sugar - 1 teaspoon
Tomato purée - 2 tablespoons
Boiled dry haricot beans - 500 g
Salt
Paprika - 1 teaspoon
Cayenne pepper - 1 pinch
Dry bay leaf - 1
Hot water - 125ml (1/2cup)
Chopped parsley (if desired) - 1 tablespoon

1- Peel and finely chop onions and garlic.
2- Put oil, onions and garlic in an ovenproof dish and cover with plastic film. Sauté in microwave oven for 3minutes at 100%. Add cubed tomatoes, cover with film and continue to heat for 3 more minutes.
3- At the end, add sugar, tomato puree, beans, salt, paprika, cayenne pepper, bay leaf and half a cup of hot water and mix. If desired, also add parsley. Once you mix everything, cover with plastic film and cook for 3 minutes at 100%. Reduce heat to 50% and cook for 10 more minutes. Remove from oven and serve hot or cold, as desired.

Semolina cake (Egyptian cuisine) - Serves 4 - microwave recipes

Ingredients - Amounts

Fine semolina - 2 cups
Baking powder - 1 teaspoon
Carbonate - 1/2 teaspoon
Almonds - 100 g
Butter - 125 g
Icing sugar - 3/4 cup
Vanilla extract - 1 teaspoon
Eggs - 2
Yogurt - 3/4 cup
For the syrup:
Sugar - 2 cups
Water - 375 ml (1 1/2 cup)
Lemon juice - 1 tablespoon

1- Sift together semolina, baking powder and carbonate twice. Put almonds in boiling water and boil for 1 minute, drain and peel.
2- Beat butter, sugar and vanilla until light and frothy. Add eggs and continue to beat. Mix in semolina-baking powder-carbonate mixture and yogurt.
3- Sprinkle part of the almonds on the bottom of a greased cake pan. Pour in the liquid dough. Place remaining almonds on top. Bake in microwave oven for 8 minutes at 70%. Then continue baking with top and bottom cooking adjustment for 7 more minutes.
4- While the cake bakes, prepare the syrup. Melt sugar over medium heat in water. Add lemon juice and bring it to boil. Reduce heat half and continue to boil for 10 more minutes and let cool.
5- When the cake is baked, spoon the warm syrup over it. Let the cake cool with its syrup. Slice as desired and serve plain or with clotted cream.

Sea Bass with pine nut and garlic sauce (Samak tarator) - Serves 4 - microwave recipes

Ingredients - Amounts

For the Fish:
Sea bass - 900 g
Salt
Freshly ground black pepper
Olive oil - 1 table spoon
For the sauce:
White bread (crust removed) - 4 slices
Pine nuts - 200 g
Garlic - 4 cloves
Lemon (juice only) - 1 lemon
Fish broth (remaining in cooking pan) or water

To decorate: Lemon slices - Sliced pickles - Black olives - Radish - Browned pine nuts or almonds - Grain of allspice

1- Cut the fish and wash it. Rub on all sides with salt, black pepper and olive oil. Peel garlic and crush with salt.
2- Grease Teflon tray of microwave oven with sunflower oil. Put the fish and cook evenly for 10 minutes at 70%.
3- In the meantime, soak bread in water and squeeze water out by hand. Mix pine nuts, bread, garlic, lemon juice and enough fish broth in a blender to a thick consistency.
4- Line a large serving dish with lettuce leaves and place fish on them. Put the pinenut and garlic sauce on the side. Decorate with lemon slices, variety of pickles, black olives, radishes, browned pine nuts or almonds, and grains of allspice and serve.

Broad bean soup (Ful medamis) - Serves 4 - microwave recipes

Ingredients - Amounts

Dry broad beans - 1 cup
Cold water - 1500 ml (6 cups)
Garlic - 2 cloves
Orange lentils (if desired) - 1/4 cup
Salt
Cumin - 1 pinch
For serving:
Hard boiled eggs (if desired) - 1-2
Finely chopped parsley - 2 tablespoons
Lemon (juice) - 1
Olive oil - 4 teaspoon
Freshly ground black pepper

1- Wash broad beans the night before and soak in 6 cups of cold water overnight. Peel and crush garlic with salt. Sort, wash and drain lentils.
2- Place broad beans in their soaking water in an ovenproof dish. Add salt and lentils, if desired. Cover with plastic film and a lid and cook for 7minutes at 100%. Then reduce heat to 50% and cook for 15 more minutes.
3- Take dish out of the oven and add garlic and cumin. Puree in a blender.
4- Put in cups. Slice eggs as desired and place on top of the soup. Decorate with parsley. Serve with lemon juice, olive oil and black pepper.

Liver and kidney casserole (Kirshuh) (Gulf countries cuisine) - Serves 4 - microwave recipes

Ingredients - Amounts

Lamb liver - 350 g
Lamb kidney - 350 g
Onion - 1 large size
Garlic - 3 cloves
Butter - 3 tablespoons
Turmeric - 3/4 teaspoons
Cubed tomatoes - 300 g
Ground coriander - 1 teaspoon
Ground cumin - 1/4 teaspoon
Cardamom seeds (crushed) - 2
Water - 125 ml (1/2cup)
Salt
Freshly ground black pepper
Finely chopped parsley - 1 tablespoon

1- Remove skin from liver and cut in small cubes. Remove skin and the hard inner parts of kidneys. Cut in cubes and wash under running water. Drain and dry with paper towel. Peel and finely chop onion and garlic.
2- Put butter, onion, garlic, turmeric, liver and kidney in an ovenproof dish. Cook in microwave oven for 4minutes at 100%.
3- Then add tomatoes, coriander, cardamom, water, salt and pepper and mix them all. Continue cooking in top and bottom cooking adjustment for 10 minutes at 50% power.
4- Remove the dish from the oven. Serve in hot plates with chopped parsley.

Spiced pilaf with shrimps (Machbous) - Serves 4 - microwave recipes

Ingredients - Amounts

Shrimps - 1 kg
Garlic - 2 cloves
Onion - 1 large size
Tomatoes - 5 medium size
Basmati rice - 2 cups
Butter - 3 tablespoons
Mixed spices - 1 teaspoon
Turmeric - 1 teaspoon
Water - 625 ml (2 1/2 cups)
Salt
Freshly ground black pepper
Chopped parsley - 1 tablespoon
Ground coriander - 1 teaspoon
1- Wash and peel the shrimps. Peel and finely chop the onion and garlic. Peel and grate tomatoes. Sort rice, wash thoroughly and soak in water about 2-3 finger thickness above the surface for half an hour. Drain water and wash several times until water runs clear.
2- Put 1 tablespoon oil, shrimps and garlic in an ovenproof dish and sauté for 2 minutes at 100% in microwave oven. Take out the shrimp from the dish before cooking completely and put aside. Put in the same dish, the remaining oil, onion, mixed spices, turmeric, tomatoes, water, salt, black pepper, parsley, coriander and cover with plastic film and cook for 4 minutes at 100%.
3- Add the rice to this sauce and stir. Cover with plastic film and first cook pilaf for 2 minutes at 100%. Then reduce heat to 40% and continue to cook for 15 more minutes. 4- Take pilaf out of the oven. Put the shrimps in, cover with a clean cloth and a lid on top. Let it rest for 15 minutes. Mix with a wooden spoon and serve hot.

Fish in curry sauce (Samak quwarmah) - Serves 4 - microwave recipes

Ingredients - Amounts

Cod fillets - 750 g
Salt
Onions - 2 medium size
Garlic - 2 cloves
Sunflower oil - 2 tablespoons
Grated fresh ginger roots - 1 teaspoon
Cayenne pepper - 1/2 teaspoon
Mixed spices - 1 teaspoon
Turmeric - 1 teaspoon
Cinnamon stick - 1 small size
Cubed tomatoes - 3/4 cup
Whole lemon rind - 1/2 lemon
Water - 125 ml (1/2cup)

1- Wash fillets and dry with paper towel. Cut each fillet into six pieces crosswise and season with salt. Cover and keep in a cool place. Peel and chop the onion. Crush the garlic.
2- Put oil, onion, grated ginger, garlic, red pepper, mixed spices, turmeric and cinnamon stick in an oven proof dish and mix well. Sauté in oven for 1minute at 100%.
3- Add cubed tomatoes, lemon rind, water and salt to spice-onion mixture. Mix, put fish fillets and cover with plastic film. Cook in microwave oven for 3 minutes at 100%. Reduce heat to 70% and continue to cook for 5 more minutes.
4- Transfer fish to serving dish and discard the cinnamon stick and the lemon rind. Spoon sauce over fish and serve hot with pilaf if desired.

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