Facebook Twitter Linkedin Pinterest Instagram
Menu
In Al Wazir, Panzani, Recipes, Sannine, Yamamaby

Lebanese Spaghetti

Lebanese Spaghetti

Lebanese Spaghetti

Ingredients

500g of Spaghetti Panzani
60g of Alwazir olive oil
1 chopped onion
5 garlic cloves
400g of tomatoes
50g of Sannine water
30g of Yamama pomegranate molasses
200g of minced meat
4g of seven spices
4g of salt
10g of pine nuts

Make With

Preparation

  1. Cook the Spaghetti following pack instructions.
  2. Pour 40 g of olive oil into a saucepan.
  3. Fry the chopped onion until it becomes translucent.
  4. Add the garlic cloves.
  5. Add the tomatoes.
  6. Fry the mixture over low heat and let it simmer until the tomatoes are very well cooked.
  7. Pour the rest of the olive oil into another saucepan to fry the minced meat.
  8. When the color of the meat changes, add the seven spices, the pomegranate molasses, the pine nuts and the salt.
  9. Pour the tomato mixture over the meat and let simmer until it is very well cooked.
  10. Mix the Spaghetti with the tomato and meat mixture.
  11. Decorate with parsley leaves.

Related Recipes

Lebanese Spaghetti

In Al Wazir, Panzani, Recipes, Sannine, Yamamaby

Hummus with Maille Dijon Originale

In Al Wazir, Al-Rabih, Maille, Recipesby

Milkshake Rose Water

In Recipes, Yamamaby

Mafroukeh

In Recipes, Yamamaby
In Al Wazir, Al-Rabih, Maille, Recipesby

Hummus with Maille Dijon Originale

Hummus with Maille Dijon Originale

Hummus with Maille Dijon Originale

Ingredients

½ can of chickpeas
¼ cup Al-Rabih tahini
½ Tbsp lemon juice
½ Tbsp Maille Dijon Originale Mustard
1 clove garlic
1 tsp turmeric
¼ tsp salt
1 Tbsp Alwazir olive oil

Make With

Preparation

  1. In a small bowl whisk together chickpeas, tahini and olive oil, and add to food processor.
  2. Then add the Maille Dijon Originale, turmeric, garlic, lemon juice, water and salt. Process until smooth.
  3. Place into serving dish, add a splash of olive oil over the top.
  4. Garnish with a little paprika, toasted pine nuts, or chopped fresh parsley (optional).
  5. Serve with vegetables, crackers, or pita bread.

Related Recipes

Honey Dijon Chicken Wings

In Maille, Recipesby

Sliders with Dijon Aioli & Cornichon Garnish

In Maille, Recipesby

Lebanese Spaghetti

In Al Wazir, Panzani, Recipes, Sannine, Yamamaby

Hummus with Maille Dijon Originale

In Al Wazir, Al-Rabih, Maille, Recipesby
In Al Wazir, Maille, Recipesby

One Pan Roasted Turkey

One Pan Roasted Turkey

A must during the Festive Season

Ingredients

5 cups cranberries (frozen)
6 tablespoons Maille Old Style Mustard
1 cup bourbon
1/4 teaspoon salt
½ cup maple syrup
1/3 cup water
2 ¼-2 ½ pound turkey breast, bone in
1 small acorn squash, sliced into wedges
Fresh sage
Al Wazir Olive oil
Salt + pepper

Make With

Preparation

  1. Preheat oven to 400 degrees.
  2. In a 10-12” cast iron skillet, stir together the cranberries, 4 tablespoons of the Maille Old Style Mustard, bourbon, maple syrup and water, until combined.
  3. Place the turkey on top of the cranberry mixture, then arrange the squash slices around the meat. Drizzle everything generously with Al Wazir olive oil. Then coat the turkey with the remaining 2 tablespoons of Maille Old Style Mustard and gently rub it into the turkey skin so that it combines with the olive oil to form a bit of a crust while baking. Sprinkle the squash with some fresh sage, then finish off both the vegetable and the meat with fresh ground salt and pepper.
  4. Bake for 45-60 minutes, or until the meat reaches an internal temperature of 165 degrees, and the liquid has mostly evaporated from the cranberry sauce.
  5. Remove the pan from the oven and allow the meat to set for a few minutes before slicing and serving, alongside the squash, topped with cranberry sauce.

Related Recipes

Honey Dijon Chicken Wings

In Maille, Recipesby

Sliders with Dijon Aioli & Cornichon Garnish

In Maille, Recipesby

Lebanese Spaghetti

In Al Wazir, Panzani, Recipes, Sannine, Yamamaby

Hummus with Maille Dijon Originale

In Al Wazir, Al-Rabih, Maille, Recipesby
In Al Wazir, Maille, Recipesby

Roasted Shrimp Cocktail

Roasted Shrimp Cocktail

Roasted Shrimp Cocktail with Maille Old Style Mustard Sauce

Ingredients

For The Shrimp:
1 lb shrimp, 16/20 count or larger, peeled and deveined
1 small lemon, very thinly sliced
2 tablespoons Al Wazir olive oil
Salt and freshly ground pepper, to taste

For The Maille Old Style Mustard Sauce:
3/4 cup Maille mayonnaise
2 heaping tablespoons Maille Old Style Mustard
2 tablespoons minced shallots (about 1 small)
1 tbsp freshly squeezed lemon juice
1 tbsp minced fresh parsley, plus a sprig for garnish (optional)
1/4 tsp salt
1/4 tsp freshly ground pepper

Make With

Preparation

  1. Preheat oven to 425 degrees.
  2. Toss the shrimp and lemon slices with olive oil, salt, and pepper. Transfer to a sheet pan and spread out into an even single layer. Roast for about 8 minutes, or until the shrimp have just turned pink and opaque.
  3. While the shrimp cook, make the mustard sauce. In a medium bowl, whisk together the mayonnaise, Maille Old Style Mustard, shallots, lemon juice, parsley, salt and pepper. Taste and adjust seasoning as desired. Transfer to a serving bowl. Sauce can be made up to 2 days in advance, cover and refrigerate prior to serving.
  4. Place shrimp and lemon slices on a serving platter along with the Maille Old Style Mustard Sauce on the side. Garnish with a parsley sprig, and serve.
Suggestions:

This recipe can be served warm, at room temperature or cold.
Serves 6-8 as an appetizer

Related Recipes

Honey Dijon Chicken Wings

In Maille, Recipesby

Sliders with Dijon Aioli & Cornichon Garnish

In Maille, Recipesby

Lebanese Spaghetti

In Al Wazir, Panzani, Recipes, Sannine, Yamamaby

Hummus with Maille Dijon Originale

In Al Wazir, Al-Rabih, Maille, Recipesby
In Al Wazir, Al-Rabih, Devon, Maille, Recipesby

Vegan Avocado & Mustard Dip

Vegan Avocado & Mustard Dip

Vegan Avocado & Mustard Dip

Ingredients

2 tablespoons Maille Old Style mustard
2 ripe avocados
A pinch of cayenne
Salt and pepper, to taste
A squeeze of lemon juice
1 tablespoon Al Wazir Olive Oil
1 tablespoon Al Rabih Tahini

Make With

Serve With

Preparation

  1. Blend together all ingredients in a food processor.
  2. Taste and adjust consistency.
  3. Serve on a wooden board with cheese, fresh vegetables, Maille Cornichons, Devon crackers and Cantina Mexicana Tortilla Chips.

Related Recipes

Honey Dijon Chicken Wings

In Maille, Recipesby

Sliders with Dijon Aioli & Cornichon Garnish

In Maille, Recipesby

Lebanese Spaghetti

In Al Wazir, Panzani, Recipes, Sannine, Yamamaby

Hummus with Maille Dijon Originale

In Al Wazir, Al-Rabih, Maille, Recipesby
In Al Wazir, Jabal el Sheikh, Maille, Recipesby

Mascarpone Stuffed Dates

Mascarpone Stuffed Dates

Refreshing Salad

Ingredients

12 dried Medjool dates, pitted
2 tablespoons Al Wazir Extra Virgin Olive Oil
½ cup mascarpone cheese, at room temperature
1-2 tablespoons of Jabal el Sheikh Honey
4 tablespoons pomegranate seeds
3 tablespoons walnuts, chopped
¼ teaspoon flaky sea salt, such as Maldon salt
2 tsps. Maille Honey mustard

Make With

Preparation

  1. Preheat the oven to 350 °F.
  2. Place dates in a small baking sheet. Drizzle them with Al Wazir Olive Oil.
  3. Bake for 10-12 minutes in the oven. Let cool on the counter for 5 minutes.
  4. Mix the mustard with the mascarpone cheese, fill each date with a teaspoon. Top the dates with Jabal el Sheikh Honey, pomegranate seeds, and walnuts. Sprinkle them with flaky sea salt.
  5. Serve, while it is still warm.

Related Recipes

Honey Dijon Chicken Wings

In Maille, Recipesby

Sliders with Dijon Aioli & Cornichon Garnish

In Maille, Recipesby

Lebanese Spaghetti

In Al Wazir, Panzani, Recipes, Sannine, Yamamaby

Hummus with Maille Dijon Originale

In Al Wazir, Al-Rabih, Maille, Recipesby
In Al Wazir, Panzani, Recipesby

Chifferini with Tomato Sauce & Mushrooms

Chifferini with Tomato Sauce & Mushrooms

Chifferini Basilico

Ingredients

140g of mushrooms
200g of bacon bits
1 jar of Panzani Basilico sauce
1 onion
400g of Panzani Chifferini
Alwazir Olive Oil
Thyme

Make With

Preparation

  1. Grill the bacon bits in a small non-stick pan. After a couple minutes, add the minced onion and then the thinly sliced onions.
  2. Add the tomato sauce, thyme and a dash of olive oil. Salt and pepper. Allow to simmer for a few minutes.
  3. Cook the Chifferini according to the instructions on the packaging. Serve the macaroni hot along with the bacon bit and mushroom sauce.

Related Recipes

Lebanese Spaghetti

In Al Wazir, Panzani, Recipes, Sannine, Yamamaby

Hummus with Maille Dijon Originale

In Al Wazir, Al-Rabih, Maille, Recipesby

Tomato mozzarella and basil kebabs

In Panzani, Recipesby

One Pan Roasted Turkey

In Al Wazir, Maille, Recipesby
In Al Wazir, Al-Rabih, Maille, Recipesby

Honey Dijon Hummus Platter

Honey Dijon Hummus Platter

Honey Dijon Hummus Platter

Ingredients

For the honey dijon hummus:
1 can chickpeas(15 oz/ 425 g)
1 garlic clove
3 tablespoons Al Rabih Tahini
3 tablespoons Al Wazir Olive Oil
2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon paprika
4 ice cubes
2 tablespoons Maille Honey Dijon
Toasted pine nuts (optional)

For the toasted zaatar pita chips:
2 big pita breads
2 tablespoons zaatar
Oil to brush on the breads

Make With

Preparation

  1. Drain the beans from the can and give it a good wash. Then, soak them in warm water. Little by little, take the beans in your hand and rub them with a towel so the skin peels off of the beans. This process will take some time, but will make your hummus creamy.
  2. Add the garlic and Al Rabih Tahini in the blender and blend until it looks smooth. Keep scraping from the side as you blend.
  3. Pour Al Wazir Olive Oil and blend it again to form a smooth consistency.
  4. Drop the peeled chickpeas and lemon juice. Blend for 1 minute, scraping from the sides when needed.
  5. Then, drop the ice cubes, salt and lemon juice and blend for 4 minutes, again scraping from the sides when needed.
  6. The texture should be smooth by now. Finally, add the Maille Honey Dijon and blend again to mix everything.
  7. Pour the hummus in a serving bowl and swirl it with the back of the spoon to create a charming swirl effect. Pour some Al Wazir Olive Oil on top, sprinkle some paprika, a little bit more of the Maille Honey Dijon mustard and roasted pine nuts (if using).
  8. For the toasted zaatar pita chips, preheat the oven to 350 F. Brush some oil on the pita bread and sprinkle the zaatar spice on top. Place it in a cookie sheet and bake it for 7 to 10 minutes on the middle rack of the oven. Once done, let it cool down a bit. Then, slice it and serve with the hummus.

Serves 5

Related Recipes

Honey Dijon Chicken Wings

In Maille, Recipesby

Sliders with Dijon Aioli & Cornichon Garnish

In Maille, Recipesby

Lebanese Spaghetti

In Al Wazir, Panzani, Recipes, Sannine, Yamamaby

Hummus with Maille Dijon Originale

In Al Wazir, Al-Rabih, Maille, Recipesby
In Al Wazir, Maille, Recipesby

Maille Mustard-Crusted Cauliflower

Maille Mustard-Crusted Cauliflower

Maille Mustard-Crusted Cauliflower

Ingredients

1 large head cauliflower, (about 2-1/2 lbs.)
3 Tbsp. Maille® Old Style Mustard
3 Tbsp. Maille® Dijon Originale Traditional Dijon Mustard
4 tsp. Al Wazir Olive Oil, divided
3/4 cup plain panko bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup finely chopped flat-leaf parsley
1 tsp. finely grated lemon peel
1/4 tsp. freshly ground black pepper

Make With

Preparation

  1. Cut cauliflower into large florets, then trim bottoms to sit flat on baking sheet (about 2 to 3 in diameter). Cook cauliflower in boiling salted water until just barely tender, about 7 minutes; drain well.
  2. Preheat oven to 425°. Line baking sheet with aluminum foil and coat with non stick cooking spray; set aside.
  3. Combine Maille® Old Style Mustard, Maille® Dijon Originale Traditional Dijon Mustard and 2 tsp. Al Wazir Olive Oil in small bowl; set aside.
  4. Combine bread crumbs, Parmesan cheese, parsley, lemon peel and remaining 2 tsp. olive oil in medium bowl. Season, if desired, with salt and pepper.
  5. Coat top of cauliflower with mustard mixture, then press into bread crumb mixture, patting to adhere.
  6. Arrange bread crumb-side-up on prepared baking sheet. Bake until bread crumbs are browned and cauliflower is tender, about 20 minutes.

Related Recipes

Honey Dijon Chicken Wings

In Maille, Recipesby

Sliders with Dijon Aioli & Cornichon Garnish

In Maille, Recipesby

Lebanese Spaghetti

In Al Wazir, Panzani, Recipes, Sannine, Yamamaby

Hummus with Maille Dijon Originale

In Al Wazir, Al-Rabih, Maille, Recipesby
In Al Wazir, Maille, Recipesby

Roasted Sweet Potato

Roasted Sweet Potato

Roasted Sweet Potato Medallions With Blue Cheese & A Drizzle Of Mustard Sauce

Ingredients

1 sweet potato
Oil
Salt and pepper to taste
3 ounces blue cheese
¼ cup Maille Honey Dijon, to garnish
1 tablespoon Al Wazir Olive Oil

Make With

Preparation

  1. Preheat oven to 450F.
  2. Cut sweet potato into ¼ inch medallions.
  3. Place on a baking sheet lined with parchment paper and brush with oil and season with salt and pepper.
  4. Roast for about 35 minutes or until they have softened and are beginning to crisp up and take on some color.
  5. Remove from oven, let cool for a few minutes and top with a crumble of blue cheese.
  6. Top each bite with a drizzle of Maille Honey Dijon. If the consistency of the mustard is not great for drizzling, thin with a tablespoon of olive oil.

Suggestions

Servings: about 12 medallions

Related Recipes

Honey Dijon Chicken Wings

In Maille, Recipesby

Sliders with Dijon Aioli & Cornichon Garnish

In Maille, Recipesby

Lebanese Spaghetti

In Al Wazir, Panzani, Recipes, Sannine, Yamamaby

Hummus with Maille Dijon Originale

In Al Wazir, Al-Rabih, Maille, Recipesby
In Al Wazir, Panzani, Recipesby

Pasta shells tabbouleh

Pasta shells tabbouleh

Pasta tabbouleh!!

Ingredients

40g of parsley, chopped
500g of Panzani Conchiglie Rigate, cooked
300g of Tomatoes, diced brunoise
10g of Mint, chopped
10g Spring onions
3 tablespoons of Panzani Tomato Sauce Aromatic Herbs
5g Salt
1g Allspice powder
Lemon juice of one lemon
60g Al Wazir Olive oil
Red cherry Tomatoes, sliced in half
Romaine lettuce

Make With

Preparation

  1. Combine all the ingredients together.
  2. Add the salt, allspice powder, olive oil , lemon juice and Panzani Tomato Sauce Aromatic Herbs.
  3. Mix and serve in a bowl.
  4. Garnish with cherry tomatoes and romaine lettuce.
  5. Serve.

Related Recipes

Lebanese Spaghetti

In Al Wazir, Panzani, Recipes, Sannine, Yamamaby

Hummus with Maille Dijon Originale

In Al Wazir, Al-Rabih, Maille, Recipesby

Tomato mozzarella and basil kebabs

In Panzani, Recipesby

One Pan Roasted Turkey

In Al Wazir, Maille, Recipesby
In Al Wazir, Panzani, Recipesby

Garden Minestrone

Garden Minestrone

Vermicelli Garden Minestrone

Ingredients

150g Panzani Vermicelli
125 g cooked green beans
1 onion
2 garlic cloves
1 small courgette
1 carrot
1 bell pepper
125 g sliced mushrooms
50g Panzani tomato purée
400g tinned tomatoes
750ml vegetable stock
2 tablespoons Al Wazir Olive Oil
1 tablespoon basil and oregano
Salt and pepper

Make With

Preparation

  1. Brown the onion and the garlic in the olive oil until they begin to turn golden.
  2. Add the mushrooms, the herbs, the salt and pepper and stir.
  3. Then add all the remaining ingredients except the Vermicelli.
  4. Stir and cook over a low heat for about 45 minutes.
  5. Add the Vermicelli and cook for 3 minutes.

Related Recipes

Lebanese Spaghetti

In Al Wazir, Panzani, Recipes, Sannine, Yamamaby

Hummus with Maille Dijon Originale

In Al Wazir, Al-Rabih, Maille, Recipesby

Tomato mozzarella and basil kebabs

In Panzani, Recipesby

One Pan Roasted Turkey

In Al Wazir, Maille, Recipesby
lifco dark logo
Facebook Twitter Linkedin Pinterest Instagram

Newsletter

Join our newsletter and stay updated on all our promotions and offers

Copyright 2022 LIFCO TRADING. All rights reserved.