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

Walnut cookies (Manalsama) (Iraq cuisine) - 30 pieces - microwave recipes

Ingredients - Amounts

For the dough:
Flour - 3 cups
Icing sugar - 1/2 cup
Butter - 250 g
Orange flower water or rose water - 3 teaspoons
Water - 3 tablespoons
For the walnut filling:
Shelled walnuts - 2 cups
Icing sugar - 1/4 cup

1- Sift flour. Cut butter into small pieces. Put flour, sugar and butter pieces in a bowl. Mix with the finger tips until no large lumps remain. Mix orange flower or rose water with 3tablespoons water in a separate cup and pour over the dough. Knead until dough becomes very elastic and let it rest for half an hour.
2- In the meantime, ground the walnuts. Add icing sugar and make an uniform mixture by hand.
3- Cut dough into round, walnut-size pieces. Press each between both hands to obtain round disks. Put a teaspoonful of walnut filling at the center, bring ends together, press and seal. Roll again into a small ball using both hands. Place the balls in rows on the Teflon tray of the oven. Bake the cookies with top and bottom cooking adjustment for 10 minutes at 70%. Afterwards, put the tray on the wire grill of the microwave oven, put the Teflon tray on and grill from top for 6 more minutes.
4- Let walnut cookies cool down after removing from the oven. When they become lukewarm, sprinkle with icing sugar and serve.

Lamb Casserole with dried fruits (Hamouth heloo) - Serves 4 - microwave recipes

Ingredients - Amounts

Onion - 1 small size
Dried apricots - 1/2 cup
Dried plums - 1/2 cup
Dried raisins - 1/4 cup
Dates - 1/2 cup
Water - 500 ml (2cups)
Sunflower oil - 3 tablespoons
Cubed lamb meat - 600 g
Salt
Cinnamon stick - 1
Whole lemon rind - 1/2 lemon
Brown sugar - 2 tablespoons

1- Peel and finely chop the onion. Cut dried apricots and plums coarsely. Wash dried raisins with cold water and drain. Wash dates, remove seeds and cut thinly. Bring the water boil.
2- Put half of the oil, meat, onion, 3/4 cup water, salt, cinnamon stick and lemon rind in a deep ovenproof dish and cook in microwave oven for 3minutes at 100%. Cover with plastic film and continue to heat for 20 minutes at 70%.
3- Purée dates with remaining water in a blender. Add date puree, dried apricots, plums, raisins and brown sugar to the meat. Cover with a plastic film and put the lid on. Cook for 3 minutes at 70%.
4- When cooked, serve after removing cinnamon stick and lemon rind. If desired, serve with pilav with saffron.

Saffron Rice (Timman Z'afanan) - Serves 4 - microwave recipes

Ingredients - Amounts

Basmati rice - 2 cups
Onion - 1 medium size
Saffron threads - 3 tablespoons
Rose water - 4 tablespoons
Sunflower oil - 120ml (1/2cup)
Minced meat - 250 g
Raisins - 1/4 cup
Mixed spices - 1/2 teaspoon
Salt
Broth - 750 ml (3cups)
Almonds - 1/4 cup

1- Sort rice and wash well. Soak in water about 3-4 finger-thickness above the surface for half an hour. Drain and wash several times until water runs clear. Peel and finely chop the onion. Soak the saffron threads in rose water and 1cup of hot meat broth and keep it in water until used.
2- Mix half of the oil, minced meat and onion in an ovenproof dish and brown for 4 minutes at 100%. Add raisins, mixed spices and salt, and cook for 1more minute at 100%. Take out of the oven, put a cover on it and keep it.
3- Put 1 tablespoon of remaining oil aside. Remove the saffron threads from water. Place rest of the oil, the meat broth with saffron and the remaining meat broth in a deep ovenproof dish and boil for 3minutes at 100%. Add rice and minced meat mixture to boiling broth. Cover with plastic film and cook for 15 minutes at 40%.
4- While the rice is being cooked, put almonds in boiling water and heat for 1minute. Drain and peel. Roast almonds for 2 minutes in 1tablespoon of oil that was set aside. Drain.
5- Remove pilav from oven and add almonds. Cover with a clean cloth and a lid. Let it rest for 15minutes. Mix with a wooden spoon and serve hot.

Spiced lamb with yogurt sauce (Mansaaf) (Arabic cuisine Syria - Lebanon - Jordan) - Serves 4 - microwave recipes

Ingredients - Amounts

Onion - 1 medium
Sunflower oil - 3 tablespoons
Pine nuts - 1/4 cup
Turmeric - 1 teaspoon
Ground allspice - 1/4 teaspoon
Cinnamon stick - 1 small size
Leg of lamb with bone (4 large pieces) - 1 kg
Salt
Freshly ground black pepper
For the yogurt sauce:
Strained yogurt - 1cup
Egg white - 1
Corn flour - 3 teaspoons
Salt

1- Peel and finely chop the onion.
2- Put oil and pine nuts in a oven proof dish and brown for 3minutes at 100%. Remove pine nuts leaving the oil. Brown onions in the same oil with turmeric, allspice and cinnamon stick for 3 minutes at 100%.
3- Place meat with onion mixture in a deep oven proof dish and add salt and pepper. Add hot water until the meat is covered and cover with plastic cooking film. Cook in microwave oven for 25 minutes at 100%.
4- In the meantime, put yogurt in a oven proof dish. Whisk the egg whiles in a bowl to astiff peak. Add beaten egg white, corn flour and salt to yogurt and mix well. Place this mixture in microwave oven after taking out the meat, heat for 2 minutes at full power, remove and stir well immediately so that it does not become lumpy.
5- Take a few spoonfuls of the meat broth, add to yogurt sauce and blend. Pour this mixture over the meat slowly and let it blend with juice of the meat in the pan. Put in oven and heat for 1more minute until the sauce thickens. Take cinnamon stick out and discard. Place meat with sauce onto plates, decorate with browned almonds if desired and serve.

Triangle lamb pies (Fateyer) - 30 pieces - microwave recipes

Ingredients - Amounts

For the Dough:
Flour - 3 cups
Dry yeast - 2 teaspoons
Warm water - 250 ml (1 cup)
Salt
Sugar - 2 teaspoons
Sunflower oil - 1 tablespoon
Egg - 1
For the Filling:
Onion - 1 large size
Sunflower oil - 1 tablespoon
Minced meat - 500 g
Pine nuts - 1/3 cup
Cubed tomatoes - 1/2 cup
Salt
Ground cumin - 1/4 teaspoon
Ground allspice - 1/4 teaspoon
Freshly ground black pepper
Lemon juice - 3 teaspoons

1- Sift flour and set 1cup aside. Dissolve yeast in 1/4 cup warm water. Add remaining water and 1cup flour that was set aside, salt and sugar to the solved yeast. Mix them together. Make a hole at the center of flour and pour in the yeast-sugar mixture. Cover with cloth and keep in a warm place for 10 minutes.
2- Add half of sunflower oil slowly to yeast-flour mixture and knead for 10 minutes. Sprinkle some flour and continue to knead until the dough is soft and non-sticky. Put the remaining oil in a pan, place the dough in it and turn all around to oil it thoroughly. Cover with plastic film and let rest for 1-1 1/2hour.
3- Peel and finely chop the onion. Beat an egg in a cup.
4- Put oil, minced meat and onion with 1tablespoon water in an oven proof dish and cook for 4 minutes at 100%. Afterwards, add pine nuts, cubed tomatoes, salt, cumin, allspice and black pepper and cook for 5 more minutes at 100%. When it is cooked, add lemon juice and leave it to cool.
5- Knead the dough on a floured surface. Divide into large apricot-size pieces. Roll each piece to a diameter of about 10 cm. Place a tablespoonful of filling at the center. Wet edges with beaten egg. Hold dough in three places so to form a triangle (with filling visible at the center) and seal ends together.
6- Put mini triangles in rows on teflon tray of the oven and brush them with oil. Place teflon tray on the wire grill of the oven and heat from below for 7 minutes. Then by using top and bottom cooking adjustment, cook for 5more minutes. Remove from oven and sprinkle with grated lemon rind or serve with yogurt.

Seabream with Tahini souce (Samke bi taratour) - Serves 4 - microwave recipes

Ingredients - Amounts

Sea Bream (s) - 2 kg
Garlic - 4-6 cloves
Salt
Ground coriander - 3 tablespoons
Sunflower oil - 120 ml (1/2 cup)
Tahini - 1 cup
Cold water - 125 ml (1/2 cup)
Cayenne pepper - 1/2 teaspoon
Lemon juice - 1/2 Lemon
Pine nuts - 1 tablespoon

1- Clean and wash the fish. Dry with paper napkin. Clean and scale the fish leaving the heads on, cut deeply at the middle of both sides from up to down. Salt inside and outside and let sit in the refrigerator for 1-2 hours.
2- Peel and crush garlic with salt. Mix in the coriander.
3- Set aside 1 tablespoon of sunflower oil, put the rest in an ovenproof dish. First heat the oil in microwave oven at 100% for 8 minutes and then put in the fish without taking the dish out of the oven. Fry on each side for 4 minutes at 100% and remove onto paper towel.
4- Discard oil in excess of 2tablespoons. Add garlic-salt-coriander mixture to hot oil, heat for 1minute at 100% and let cool.
5- Put tahini in a cup, slowly add water and 1tablespoon of sunflower oil that was set aside and beat until very thick. Add garlic mixture and cayenne pepper and mix well. 6- Place fish in an ovenproof dish. Sprinkle with lemon juice. Pour sauce until fish are completely submerged and cook for 2 minutes at 100 %.
7- In the meantime, put remaining 1tablespoon of oil in a frying pan. Brown pine nuts. 8- After taking the dish out of the oven, first put fish in heated serving plates and then pour one spoonful of sauce over each one. Sprinkle the top with roasted pine nuts and serve hot.

Lentils and chard soup (Adas bis silq) - Serves 4 - microwave recipes

Ingredients - Amounts

Onion - 1 medium
Garlic - 3 cloves
Chard - 1/4 bunch
Lemon - 1
Green lentils - 1 cup
Cold water - 1.250 ml (5cups)
Olive oil - 60 ml (4 tablespoons)
Ground coriander - 1/4 cups
Salt
Freshly ground black pepper

1- Peel and finely chop onion and garlic. Remove stalks, wash and roughly cut the chard leaves. Grate rind and squeeze half of the lemon. Wash lentils well and put in an ovenproof dish with cold water. Cover the dish with plastic film. Cook in microwave oven at 100% for 30 minutes until lentils become soft.
2- Place olive oil, onion, garlic, half of grated lemon skin and chard leaves in a medium size oven proof dish. Cover with plastic film and cook at 100% for 4.30 minutes.
3- Add onion and chard leave mixture to lentils with coriander, salt, black pepper and lemon juice and cook for 3 minutes at 100 %. Put in cups, decorate top with grated lemon rind and serve hot.

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