Recipes

Khayrat Beef franks

Steaming
Step 1: Fill a large saucepan with 2 cups of cold water from the tap.

Step 2: Insert the steamer basket and cover the top of the saucepan. Bring the liquid to a rolling boil over high heat.

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Step 3: Take the top off the saucepan and place the khayrat beef franks in the steamer basket. Re-cover the saucepan.

Step 4: Steam the beef franks for 3 minutes. Rotate the beef franks to the other side and cook them for an additional 3 minutes.

Step 5: Remove the beef franks with a pair of heavy tongs and serve immediately while hot.

Grilling
Step 1: Preheat a gas or charcoal grill to 425 degrees Fahrenheit.

Step 2: Place the khayrat beef franks on the grill over direct heat. Cook them for 2 minutes. Rotate the beef franks to the other side and cook them for an additional 2 minutes.

Step 3: Remove the beef franks to the outside of the grill and cook them over indirect het for 5 minutes on each side.

Step 4: Remove the beef franks from the grill with a pair of grill tongs and serve them right away while hot.

Stovetop
Step 1: Add 1/4 cup of water or beer to a skillet on top of the stove. Bring the water to a boil over high heat.

Step 2: Add the khayrat beef franks to the skillet and cook them over high heat until the water is fully evaporated, moving the beef franks regularly in the pan.

Step 3: Add 3 teaspoon. unsalted butter to the skillet. Cook the beef franks over high heat for 3 minutes, rotating the beef franks regularly.

Step 4: Remove the beef franks from the skillet and serve them right away while hot.

Khayrat Beef meat balls

Ingredients

1 1/2 pounds ground Mince

1/4 cup (1 ounce) finely shredded fresh Parmesan cheese

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1/2 cup dry breadcrumbs
1/3 cup chopped fresh parsley
1/4 cup tomato sauce
1 teaspoon dry mustard
3/4 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 garlic cloves, crushed Cooking spray

Preparation
Preheat oven to 400°.
Combine all ingredients except cooking spray in a bowl; stir well. Shape mixture into 30 (1 1/2-inch) Khayrat meatballs. Place on a broiler pan coated with cooking spray. Bake at 400° for 15 minutes or until done.

Khayrat beef mince

Ingredients

Khayrat beef mince

Garam masala spice

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Chopped tomatoes
Freshly chopped coriander leaves
Step 1: Heat a large, shallow, non-stick frying pan until hot and cook the khayrat beef mince, onion, garlic and ginger for 5-7 minutes.

Step 2: Reduce the heat and add the tomatoes, chilies, seasoning garam masala and half the coriander.

Step 3: Bring to the boil, reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Step 4: Garnish with the remaining coriander and serve with plain basmati rice.

Khayrat Beef cubes

Beef Stew
Step 1: Preheat 2 to 3 tbsp. of cooking oil in a large skillet over medium heat.
Step 2: Coat the steak Khayrat beef cubes in flour and place them into the hot oil.

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Step 3: Stir the steak cubes around periodically as they cook for about 5 minutes.

Step 4: Transfer the steak cubes onto a paper towel-lined plate when they are done cooking.

Step 5: Bring a large pot of water to boil on the stove over high heat.

Step 6: Add the cooked steak cubes to the pot along with one can of tomato paste and a can of stewed tomatoes.

Step 7: Add chopped onion and carrots to the pot and allow it to return to a boil before reducing it to medium to allow it to simmer for about 15 minutes.

Step 8: Stir the stew occasionally and add salt and pepper to taste.

Step 9: Wash two or three potatoes and cut them into bite sized pieces before adding them to the stew.

Step 10: Allow the stew to simmer for another 15 minutes to cook the potatoes all the way through and serve it while it is hot.

Beef Skewers

Step 1: Preheat the grill to medium heat.

Step 2: Toss the steak Khayrat cubes in a bowl with a little olive oil to coat them.

Step 3: Add your choice of seasonings to the bowl and continue to stir or toss until the steak cubes are evenly seasoned. Salt and pepper, garlic powder and onion powder are just a few spices that work well on beef.

Step 4: Thread the steak cubes onto wooden or metal skewers with your choice of vegetables. Mushrooms, pearl onions and peppers are just a few tasty choices.

Step 5: Place the skewers onto the grill and put the lid down to cover them.

Step 6: Cook the skewers for about 5 minutes, turning them over periodically with a pair of tongs to facilitate even cooking.

Step 7: Remove the skewers from the grill when the meat is cooked through and serve immediately.

Khayrat Prawns/shrimps


To boil 1 lb. of Khayrat prawns or shrimp carry out the following steps:
Fill a saucepan with 2 liters of water and add 2 tablespoons of sea salt.

Bring the water to the boil and add the prawns or shrimp. You may leave them shelled and veined if you wish.

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Step 1: Stir the steak cubes around periodically as they cook for about 5 minutes.

Step 2: Transfer the steak cubes onto a paper towel-lined plate when they are done cooking.

Step 3: Bring a large pot of water to boil on the stove over high heat.

Step 4: Add the cooked steak cubes to the pot along with one can of tomato paste and a can of stewed tomatoes.

Step 5: Add chopped onion and carrots to the pot and allow it to return to a boil before reducing it to medium to allow it to simmer for about 15 minutes.

Step 6: Stir the stew occasionally and add salt and pepper to taste.

Step 7: Wash two or three potatoes and cut them into bite sized pieces before adding them to the stew.

Step 8: Allow the stew to simmer for another 15 minutes to cook the potatoes all the way through and serve it while it is hot.

Beef Skewers

Step 1: Preheat the grill to medium heat.

Step 2: Toss the steak Khayrat cubes in a bowl with a little olive oil to coat them.

Step 3: Add your choice of seasonings to the bowl and continue to stir or toss until the steak cubes are evenly seasoned. Salt and pepper, garlic powder and onion powder are just a few spices that work well on beef.

Step 4: Thread the steak cubes onto wooden or metal skewers with your choice of vegetables. Mushrooms, pearl onions and peppers are just a few tasty choices.

Step 5: Place the skewers onto the grill and put the lid down to cover them.

Step 6: Cook the skewers for about 5 minutes, turning them over periodically with a pair of tongs to facilitate even cooking.

Step 7: Remove the skewers from the grill when the meat is cooked through and serve immediately.

Khayrat Squid and Calamari


Step 1: Squid must be cooked either a very short time or a very long time. Anything in between turns it into rubber. Two minutes over high heat is plenty. Beyond that will require at least 30 minutes to an hour to re-tenderize it.

Step 2: 12 ounces whole squid or 6 ounces cleaned = 1 standard serving.

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Step 3: One 6-inch squid weighs about 4 ounces. Measure the body, excluding the tentacles, and make 5 inches or less your goal for quick-cooked recipes and larger for long-cooked.

Step 4: Those weighing less than 10 ounces are the most desirable for tenderness. However, if you are looking to harvest the ink, you'll want squid longer than 5 inches.

Step 5: When purchasing uncleaned squid to use in a recipe that specifies cleaned squid, you will need approximately 25 to 50 percent more. Up to half the body weight can be discarded during cleaning.

Step 6: For squid that is cooked quickly, plan on 1/4 to 1/2 pound per person. For long-cooked dishes, count on at least 1/2 pound per person to allow for shrinkage

Khayrat Green Beans

Ingredients:
2 tablespoons olive oil
1 tablespoon butter
2 cups Khayrat green beans, trimmed and cut to preferred length

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2 tablespoons lemon juice
1 pinch garlic salt
Salt & pepper to taste
1 teaspoon lemon zest
Preparation: Heat the olive oil/fat and butter in a skillet over medium heat. Add Khayrat green beans, lemon juice and garlic salt. Cook until the beans are tender but still a bit crunchy, approximately 10 minutes. Remove from heat. Salt & pepper to taste. Add lemon zest over top.

Khayrat green peas

Ingredients:
1 pound shelled Khayrat peas, fresh or frozen
1/2 onion, chopped fine
3 tablespoons butter

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1/2 cup chicken stock (use gluten-free stock for gluten-free version, and vegetable stock or just plain water for vegetarian version)
1 pinch garlic salt
Black pepper
Salt
Pinch of sugar (optional)

Step 1: Heat 2 tablespoons of butter in a saut� pan over medium-high heat. When the butter foam recedes, add the chopped onions. Saut� the onions for a few minutes until they just begin to brown.

Step 2: Add the peas and the chicken stock and bring to a rolling boil. Taste for salt and add if needed (you might not need to add salt if your stock is already pretty salty.) If you want, add a pinch of sugar to highlight the sweetness of the already sweet peas.

Step 3: Stir the peas and onions often � you want the stock to reduce by about half without overcooking the peas. When the stock has reduced, turn off the heat and add the remaining butter and some black pepper. Serve at once.

If you want, sprinkle on some sliced fresh mint.