Taj Mahal Fresh Market Blog

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Recipes

Posted by on in Recipes

b2ap3_thumbnail_images.jpgIngredients

  • 1 can Ziyad Brand White Kidney beans
  • 1 lb. cubed lean beef meat or lamb
  • 1 tbsp Sultan Gold Extra Virgin Olive Oil
  • 1 large onion finely chopped
  • 5 cups warm water
  • Salt and pepper to taste
  • 1/4 tsp Ziyad Cinnamon Powder
  • 1/4 tsp Ziyad All Spice
  • 1 tbsp tomato paste
  • 1 tomato (diced)
  • Optional Ingredients, to taste
  • 3 large carrots (optional)
  • Mushrooms (12 whole,sliced thin) Optional
  • 1/4 Cup of Red Cooking Wine (Optional)
  • 1 dozen Mushrooms, slice into large portions
  • 1 can of Beans (red, black beans or garbanzo beans)
  • 1/2 cup red wine (optional)

Directions

In a large skillet, heat 1 Tbsp olive oil over medium-high heat.

Stir-fry the beef cubes in two batches, 1 to 2 minutes each, or until the outside is no longer pink.

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Posted by on in Recipes

b2ap3_thumbnail_Shishbarak.jpgIngredients

  • 2 cups of all purpose flour
  • 1 cup milk
  • 1/4 cup of flour for kneading purposes
  • 1 lb. coarsely ground beef or lamb.
  • 2 cups finely chopped onions
  • 3 tablespoons of Ziyad Brand Pure Butter Ghee
  • ¼ cup Ziyad Brand Pine Nuts
  • 1/2 tablespoon of allspice
  • 1/2 teaspoon cinnamon)
  • ¼ cup finely chopped parsley
  • 2 packages of Ziyad Jameed (each one 500 gram)
  • 2 cups of ziyad brand yogurt Dana Plain Yogurt
  • 2 cups of water
  • 2 cloves garlic (mashed)
  • 2 teaspoons ground coriander
  • 4 tablespoons sultan extra virgin olive oil


Directions

Sift flour and salt into a mixing bowl, add milk ¼ cup at a time and knead mixture into dough. Wetting your hands with water will help knead the dough without it sticking to your hands.

Once you have combined all ingredients to form a ball of dough, place dough back in bowl and place bowl in the refrigerator for 30 minutes.

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Posted by on in Recipes

b2ap3_thumbnail_herb-crusted-chicken-ck-x.jpgIngredients

  • 1/3 cup bulghur wheat/Ziyad Cracked Wheat #2 (Medium)
  • 2/3 cup dry white vermouth
  • 4 tablespoons Sultan Extra Virgin Olive Oil
  • 1 large onion, finely chopped
  • 2 carrots, finely chopped
  • 1 cup pine nuts, chopped
  • 1 teaspoon celery seeds
  • 4 poussins
  • 3 red onions, quartered
  • 4 baby eggplant, halved
  • 4 patty pan squashes
  • 12 baby carrots
  • 3 tablespoons corn
  • salt and ground pepper

Directions

De-glaze with the Noilly Prat and vinegar and cook until evaporated, then stir in the stock.

Simmer uncovered for 15 minutes until reduced by half, then whiz to a smooth sauce in a food processor. Set aside until ready to serve, or chill if made the day before. Prepare the poussins. Untruss if necessary and place in a roasting pan.

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Posted by on in Recipes

b2ap3_thumbnail_Img-mix-veg3.jpgIngredients

  • FALAFEL MIX
  • Use Ziyad Brothers Falafel Mix or make it using these ingredients.
  • 1 c Ziyad Falafel mix, or
  • 8 oz (225g) Ziyad Chick Peas
  • 1 onion, very finely chopped
  • 1 garlic clove, crushed
  • 2 slices of white bread, soaked in a little water
  • 1/4 tsp. cayenne
  • 1 tsp. coriander, ground
  • 1 tsp. cumin, ground
  • 2 tbsp parsley, finely chopped
  • salt, to taste
  • Sultan Olive Oil for frying
  • CHILI MIX INGREDIENTS
  • ¾ cup of warm water
  • 2 tbls corn oil
  • 1 onion diced
  • 1 can chopped Tomatoes (28oz)
  • ½ Tsp Salt
  • 1 oz. pkt. of your favorite chilis
  • 1-15.5oz can of Ziyad chick peas
  • 1 Tsp of hot sauce (optional)

Directions

(This recipe describes making the falafel fro scratch, but you can also use a pre-made Falafel Mix from Ziyad Brothers.)

Soak the chick peas overnight.

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Posted by on in Recipes

b2ap3_thumbnail_Kibbeh.jpgIngredients

  • 3 ½ oz lean ground lamb
  • ½ teaspoon Ziyad Brand ground allspice
  • ½ teaspoon Ziyad Brand ground cinnamon
  • 1/3 cup beef stock
  • 2 tablespoon Ziyad Brand pine nuts
  • Oil, for deep-frying
  • 1 1/3 cups Ziyad Brand Burghul Wheat #1 (Fine Grade)
  • 5 oz lean ground lamb
  • 1 onion, grated
  • 2 tablespoons plain flour
  • 1 teaspoon Ziyad Brand ground allspice
  • 2 teaspoons Sultan Brand Extra Virgin olive oil
  • 1 small onion, finely chopped

Directions

Cover the burghul with boiling water and leave for 5 minutes. Drain in a colander, pressing well to remove the water.

Spread on paper towels to absorb any moisture. Process the burghul, lamb, onion, flour, and allspice until a fine paste forms.

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