Thread the lamb pieces onto skewers and set aside.
Place rice, water and MAGGI® Seasoning for White Rice cubes in a pot. Stir constantly to boil then cover and cook over a low heat until rice is cooked. Remove and set aside to cool slightly.
Place flour in a deep bowl; add sugar, salt, oil and mix well with your fingertips until it resembles fine breadcrumbs.
Place flour in a deep bowl, add sugar, salt, butter and mix well with your fingertips until it resembles fine breadcrumbs.
Hallow the zucchini, wash well and set aside.
Mix the MAGGI® Béchamel Mix with the milk, then put on low heat to boil; add the MAGGI Less Salt Chicken Stock cubes while stirring continually. When the sauce boils, add the fresh cream and simmer for 2 minutes and keep aside.
Heat the oil in a pan, sauté onions on medium heat for 3-4 minutes until soft. Add lamb, garlic, black pepper and cook until no traces of pink color remain.
Heat oil in a large saucepan, and brown chicken on all sides, remove and set aside.
Place the butter, cocoa, brown sugar and NESTLÉ® Sweetened Condensed Milk in a large saucepan and cook over medium to low heat, stirring constantly. When the butter and brown sugar just melt and the mixture is smooth, remove from heat.
In a large saucepan, add water, garlic, ginger, mushrooms, MAGGI® Chicken Less Salt Bouillon cubes and sweet corn with its water. Bring to boil and simmer for 5 minutes.
Cut filo pastry sheets into 20 cm length and 10cm width. Cover with wet cloths and set aside.
Warm olive oil in a large pan, add and cook onions for 4 minutes until tender. Add meat cubes and cook over medium heat until lightly browned.
" Ricotta cheese is an excellent source of calcium and magnesium. Among other types
of cheese, Ricotta is not as high in calories. ½ cup of Ricotta cheese contains
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