Roasted pumpkin couscous recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Roasted pumpkin couscous recipe. Enjoy cooking tasty food and learn how to make Roasted pumpkin couscous.

Try this Roasted pumpkin couscous recipe for a tasty side dish idea

Ingredients (serves 4)

750g butternut pumpkin, peeled, cut into 2cm pieces
1 medium red onion, halved, cut into wedges
1 tablespoon olive oil
2 teaspoons Moroccan seasoning
1 cup couscous
1 chicken stock cube
1 cup boiling water
2 x 125g cans chickpeas, drained, rinsed
1/4 cup toasted pine nuts
1/4 cup roughly chopped fresh coriander leaves

Method

1. Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place pumpkin and onion in a bowl. Add oil and seasoning. Toss to coat. Arrange mixture, in a single layer, on prepared tray. Bake for 20 minutes or until pumpkin is golden and tender.

2. Meanwhile, place couscous in a heatproof bowl. Add crumbled stock cube and boiling water. Stir to combine. Stand, covered, for 5 minutes or until liquid has absorbed. Stir with a fork to separate grains. Add pumpkin mixture, chickpeas, pine nuts and coriander. Toss gently to combine. Serve.

Notes
Serve with pan-fried white fish or lamb cutlets.

Source
Super Food Ideas - July 2009, Page 34
Recipe by Kim Coverdale

More Couscous Recipes:

Moroccan-style couscous with roast beef
Moroccan honey chicken with couscous
Herbed couscous
Couscous 'N' Garlic Shrimp
Roast vegetable couscous
Moroccan meatballs with herb couscous

Save and share roasted pumpkin couscous recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Lemon Cilantro Eggplant Dip Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lemon Cilantro Eggplant Dip Recipe. Enjoy cooking and learn how to make Lemon Cilantro Eggplant Dip. The light, nutty flavor of tahini, an essential ingredient in hummus, pairs perfectly with rich roasted eggplant in this delicious dip.


Yields: About 2 cups dip
Total Time: 55 min
Prep Time: 10 min
Cook Time: 45 min
Oven Temp: 450

Ingredients

2 whole(s) (1 pound each) eggplants , each halved lengthwise
4 clove(s) garlic, unpeeled
3 tablespoon(s) tahini, sesame puree
3 tablespoon(s) fresh lemon juice
Salt
1/4 cup(s) loosely packed fresh cilantro or mint leaves, chopped
Toasted or grilled pita wedges
Carrot and cucumber sticks and red or yellow pepper slices

Directions

1. Preheat oven to 450 degrees F. Line a 15 1/2" by 10 1/2" jelly-roll pan with nonstick foil (or use regular foil and spray with nonstick cooking spray). Place eggplant halves, skin-sides up, in foil-lined pan. Wrap garlic in foil and place in pan with eggplants. Roast vegetables 45 to 50 minutes or until eggplants are very tender and skin is shriveled and browned. Unwrap garlic. Cool eggplants and garlic until easy to handle.

2. When cool, scoop eggplants' flesh into food processor with knife blade attached. Squeeze out garlic pulp from each clove and add to food processor with tahini, lemon juice, and 3/4 teaspoon salt; pulse to coarsely chop. Spoon dip into serving bowl; stir in cilantro. Cover and refrigerate at least 2 hours. Serve dip with pita and vegetables.


Nutritional Information (per serving)
Calories    10
Sodium    55mg
Total Carbohydrate    2g
Dietary Fiber    1g

More Dip recipes:

Fast and Easy Middle Eastern hummus Dip
Lemon-Garlic Chick Pea Dip with Veggies and Chips
Chickpea & olive dip
Tahini and Parsley Dip
Avocado Dip
Baba Ganoush and Pita Crisps

Save and share Lemon Cilantro Eggplant Dip recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Fast and Easy Middle Eastern hummus Dip

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to watch this video about Fast and Easy Middle Eastern hummus Dip. Learn how to make easy and delicious hummus dip.

Hummus is a fast and easy and delicious dip. Hooray for the garbanzo bean!

Similar Recipes and Entertaining Videos: 

 

Chopping an Onion  

Cutting Up a Chicken  

Preparing Chicken Breasts - Butterfly, Pounding  

Gazpacho  

Cookie Tips  

How to Make Chocolate Curls 

Save and share Fast and Easy Middle Eastern hummus Dip Recipe

Want to share this video recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Hummus Dip - Recipe For Hummus Dip

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Recipe For Hummus Dip. Enjoy tasty Middle Eastern Cuisine and learn how to make easy Hummus Dip.

Prep Time: 10 min
Level: Easy
Yield: about 2 cups

Ingredients

2 (15-ounce) cans chickpeas, drained and rinsed
1/2 cup extra-virgin olive oil, or more as needed, plus more for garnish
1/2 lemon, juiced
2 tablespoons roughly chopped fresh parsley leaves, plus more for garnish
2 cloves garlic, peeled
1 1/2 teaspoon salt
1/2 teaspoon dark Asian sesame oil
1/2 to 1 teaspoon ground cumin
12 to 15 grinds black pepper
1/4 cup water
Paprika, for garnish

Directions

In a blender combine all the ingredients except the parsley and paprika to be used for garnish. Blend on low speed until smooth. You'll have to stop the blender often to push down the ingredients. If the mixture is too dry and you're having trouble blending it, add a few more tablespoons of olive oil to help things along.

Scrape the hummus onto a plate. Sprinkle the paprika over the top, drizzle lightly with olive oil, scatter some parsley on top, and serve. You can make the hummus up to a couple of hours before you serve it. Cover the top with plastic wrap and leave it at room temperature.
 

Classic Lebanese Hummus Dip Recipe - Lemon-Garlic Chick Pea Dip with Veggies and Chips Recipe - Roasted Garlic Hummus 

Save and share Recipe For Hummus Dip

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Chickpea & olive dip recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try quick recipe for Chickpea & olive dip. Enjoy tasty Middle Eastern food and learn how to make wonderful appetizer of Chickpea & olive dip, quick & healthy vegetarian recipe.

Cooking Time 10 minutes

Ingredients (serves 6)

1 x 500g pkt Lebanese bread
1 x 400g can chickpeas, rinsed, drained
80g (1/2 cup) pitted kalamata olives
1 garlic clove
1 1/2 tsp mild ground paprika
60ml (1/4 cup) olive oil
Olive oil, extra, to serve

Method

1. Preheat oven to 200°C. Place the Lebanese bread, in a single layer, on 2 large baking trays. Bake in oven for 5 minutes or until crisp.

2. Meanwhile, place the chickpeas, olives, garlic, paprika and oil in the bowl of a food processor and process until smooth. Transfer to a serving bowl.

3. Make a small hollow in the top of the dip and drizzle with a little extra olive oil, if desired. Break the bread into large pieces and serve with the dip.

Source
Good Taste - March 2006, Page 66
Recipe by Michelle Noerianto

Classic Lebanese Hummus Dip Recipe - Lemon-Garlic Chick Pea Dip with Veggies and Chips Recipe - Pita crisps with dip recipe

Save and share Chickpea & olive dip recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Grilled Za'atar Flatbread Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to tryGrilled Za'atar Flatbread  recipe . Enjoy tasty Middle Eastern food and learn how to make easy Lebanese Grilled Za'atar Flatbread. 

Za'atar is one of the most delicious Middle Eastern Spices. This is traditionally eaten for breakfast in the Middle Easter. Sometimes one can melt cheese in it as well. It can also be baked in the oven open faced like a pizza.

Cook Time: 5 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

1 pound store-bought pizza dough
Olive oil
4 tablespoons za'atar
Salt

Directions

Preheat grill pan. On a well floured surface, roll or pat the dough into a rustic, oblong shape, about 1/4-inch thick. Brush the crust with a thin layer of olive oil, and dust liberally with za'atar. Lay the oiled side down onto the hot grill. Once the dough looks set, in about 2 minutes, lightly brush with more oil, dust with za'atar and turn the crust over. Sprinkle with salt. Cut into large wedges and serve while warm.

Recipe courtesy Tyler Florence

 Za'atar - Manoushe zaatar recipe - Pita Zaatar Bread

Save and share Grilled Za'atar Flatbread Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Crispy dukka flatbreads with herbed Hummus (houmous) recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Crispy dukka flatbreads with herbed Hummus (houmous) recipe . Enjoy tasty Middle Eastern food and learn how to make tasty dish of Crispy dukka flatbreads with herbed Hummus (houmous).

Seasoned with luxurious Dukka made with sesame seeds, this delicious flatbread's great for dipping in creamy herby Hummus (houmous).

Ingredients

2 large flatbreads
1 tbsp olive oil
3 tbsp chopped fresh mint, plus a couple of leaves to garnish the dip
3 tbsp chopped fresh parsley
Juice of 1 lemon
300g tub houmous

For the dukka

25g coriander seeds, toasted
25g cumin seeds, toasted
100g sesame seeds, toasted
100g almonds, toasted

Method

1. Preheat the oven to 180 °C/fan160 °C/ gas 4. Make the dukka. Put the seeds and nuts into a food processor and blitz for 3-4 minutes, until the natural oils have been released and the mixture looks like a rough paste.

2. Lightly brush the flatbreads with the olive oil, then spread with some dukka. Cut each bread into 10 wedges and place on baking trays. Bake for 10 minutes, until golden and crisp.

3. Meanwhile, mix the herbs, lemon juice and houmous. Season to taste, garnish with mint and serve with the dukka flatbreads.

Nutritional info

Per serving: 88kcals, 5.6g fat (0.4g saturated), 3.2g protein, 7.2g carbs, 0.7g sugar, 0.4g salt
Chef's tip

This makes more dukka an Egyptian spice mix than you willl need, but it will keep in a sterilised jar for up to three months. 

Delicious Magazine


Hummus, cheese & tabouli pockets recipe - Hummus Casserole - Roasted Garlic Hummus

Save and share Crispy dukka flatbreads with herbed hummus (houmous) recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Baba Ganoush and Pita Crisps Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Baba Ganoush and Pita Crisps Recipe. Enjoy tasty Middle Eastern food and learn how to make delicious Baba Ganoush and Pita Crisps. 
 
Cook Time: 20 min
Level: Easy
Yield: 2 cups

Ingredients

1 1/2 pounds (2 to 3 small) firm eggplant, halved lengthwise
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 cloves garlic, minced
1 lemon
1/4 cup, a generous handful, flat-leaf parsley
3 tablespoons tahini paste
1/4 cup pine nuts, lightly toasted
2 bags pita crisps, any flavor (recommended: Stacy's)

Directions

Turn broiler on high.

Brush cut eggplant with olive oil on flesh side, drizzle over skin side. Season the eggplant with salt and pepper. Place flesh side down on nonstick baking sheet and leave under broiler 4 to 5-inches from heat until skin is charred and flesh is very tender, 15 to 20 minutes. Cool for 5 minutes.

Scoop out eggplant flesh into food processor. Paste garlic with some salt mashing it with the side of your knife. Add garlic and the juice of 1 lemon to processor. Add parsley and tahini to processor and process until smooth. Adjust salt then transfer dip to a bowl and stir in half the pine nuts, garnish with remaining nuts. Surround the dip with pita crisps and serve.

Baba ganoush on pita - Baba Ghanoush - Muttabel with Za'atar-Spiced Pita Bread Recipe


Save and share Baba Ganoush and Pita Crisps Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Muttabel with Za'atar-Spiced Pita Bread Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Muttabel with Za'atar-Spiced Pita Bread Recipe. Enjoy tasty Middle Eastern food and learn how to make delicious Muttabel with Za'atar-Spiced Pita Bread.  

Cook Time: 50 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

2 Italian eggplants (1 1/2 to 2 pounds total), halved and scored
1 1/2 tablespoons extra-virgin olive oil, plus 1/2 cup
Kosher salt and freshly ground black pepper
2 teaspoons minced garlic
1/4 cup chopped parsley leaves
2 tablespoons tahini paste
1 tablespoon lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne
1/4 cup small dice red bell pepper

Pita Crisps:

8 large pita rounds, cut into strips or small wedges
2 tablespoons za'atar dry spice
1/2 cup extra-virgin olive oil
Kosher salt

Directions

Preheat oven to 350 degrees F.

Split the eggplants in half through the stem and score the flesh sides. Drizzle with 1 1/2 tablespoons of the olive oil and season with salt and pepper. Roast eggplants, flesh side down on a sheet pan, until the skin begins to wrinkle and flesh is very tender, 30 to 35 minutes. Set aside to cool.

When the eggplants are cool enough to handle, scoop out the flesh and transfer to the bowl of a food processor along with the garlic, parsley, tahini, lemon juice, cumin, and cayenne and puree until smooth. Add the remaining 1/2 cup of olive oil and pulse again to incorporate. Season with salt and pepper, to taste. Transfer to a bowl and stir in the red bell pepper. Garnish with a drizzle of olive oil if desired. Serve with pita strips for dipping.

While the eggplants are cooking, make pita strips: Preheat oven to 375 degrees F. Put the pita wedges in a large mixing bowl. Combine za'atar spice mix and extra-virgin olive oil in a small bowl and drizzle over wedges. Season with salt and toss to coat evenly. Arrange pita wedges on a baking sheet and bake in the preheated oven for 10 to 15 minutes or until warmed through.

Source FoodNetwork

Roasted Eggplant Spread Recipe - Baba Ghanoush - Baba ganoush on pita

Save and share Muttabel with Za'atar-Spiced Pita Bread Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Red Hot Pita Chips Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Red Hot Pita Chips Recipe. Enjoy tasty Middle Eastern food and learn how to make delicious Red Hot Pita Chips.

Pita bread is brushed with a heated mixture of mustard, garlic, cumin, salt, chili powder, paprika, and olive oil, then baked to a golden brown, resulting in a crisp, intensely hot chip. Serve these chips with purchased hummus or salsa for a quick appetizer or snack.

Ingredients

1 egg white, slightly beaten
2 tablespoons olive oil
2 teaspoons Dijon-style mustard
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon paprika
Dash ground red pepper
3 white pita bread rounds, split in half horizontally

Directions

Preheat oven to 350 degree F. In a small bowl whisk together the egg white, oil, mustard, garlic, cumin, salt, chili powder, paprika, and ground red pepper. Brush cut surfaces of pitas with oil mixture. Cut each into 8 wedges. Place wedges, brushed side up on baking sheet. Bake for 13 to 15 minutes or until crisp. Cool on baking sheet on a wire rack. Store, tightly covered, at room temperature up to 3 days. Makes 6 servings (48 wedges).

recipe source BHG.com

Toasted Pita and Bean Salad Recipe - Pita Zaatar Bread - Arayes Recipe

Save and share Red Hot Pita Chips Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Middle Eastern Chickpea Platter Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Middle Eastern Chickpea Platter Recipe. Enjoy tasty Middle Eastern food and learn how to make delicious Middle Eastern Chickpea Platter.

This recipe combines the flavors of two Middle Eastern favorites—hummus and baba ganouj—in one easy dish. Serve it family-style, letting diners take their own favorite combination of ingredients. Serve with tabbouleh or a green salad tossed with lemon vinaigrette.

Ingredients

1 tablespoon extra-virgin olive oil
1 small eggplant (about 12 ounces), cubed
2 cloves garlic, minced
1/4 teaspoon salt, divided
2 tablespoons tahini (see Note)
3 tablespoons lemon juice
1 tablespoon water
1 15- or 19-ounce can chickpeas or cannellini beans, rinsed (see Tip)
3 tablespoons chopped fresh parsley, plus more for garnish
2 medium tomatoes, sliced
1/2 medium red onion, thinly sliced
1/4 cup crumbled feta
1/4 cup halved pitted briny black olives, such as Kalamata (optional)
4 whole-wheat pita breads, warmed and cut in half or into wedges

Directions

1. Heat oil in a large nonstick skillet over medium heat. Add eggplant, garlic and 1/8 teaspoon salt and cook, stirring occasionally, until the eggplant is soft and beginning to brown, about 8 minutes.

2. Meanwhile, whisk tahini, lemon juice, water and the remaining 1/8 teaspoon salt in a medium bowl. Stir in chickpeas (or beans), parsley and the eggplant.

3. Arrange the chickpea-eggplant salad, tomatoes, onion, feta, olives (if using) and pitas on a platter. Serve at room temperature or chilled and sprinkled with more parsley, if desired.

4. Note: Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters. Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.

Recipe Nutrition
Per serving: 313 calories; 11 g fat (3 g saturated fat, 5 g mono unsaturated fat); 8 mg cholesterol; 46 g carbohydrates; 11 g protein; 10 g fiber; 648 mg sodium; 622 mg potassium Nutrition Bonus: Vitamin C (40% daily value), Folate (28% dv), Magnesium & Potassium (18% dv), Iron (15% dv)

 recipe source eatingwell

Lemon-Garlic Chick Pea Dip with Veggies and Chips Recipe - Quick Chickpea Spread Recipe - Chicken & chickpea tabouli salad recipe

Save and share Middle Eastern Chickpea Platter Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Roasted Eggplant Spread Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Roasted Eggplant Spread Recipe. Enjoy tasty Middle Eastern food and learn how to make delicious Roasted Eggplant Spread.

Cook Time: 45 min
Level: Easy
Yield: 6 to 8 servings

Ingredients

2 medium eggplants, peeled
1 red bell pepper, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1/2 teaspoon cayenne pepper
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons lemon juice
2 tablespoons tahini
3 tablespoons chopped parsley, plus extra for garnish

Directions

Preheat the oven to 400 degrees F.

Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, cayenne and salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.

Place the vegetables in a food processor fitted with a steel blade, add the lemon juice and tahini, and pulse 3 or 4 times to blend. Taste for salt and pepper. Transfer to a bowl and add the chopped parsley. Garnish with extra parsley.

1999, The Barefoot Contessa Cookbook, All Rights Reserved

 Baba ganoush on pita - Baba Ghanoush - Middle Eastern Eggplant Salad Recipe

Save and share Roasted Eggplant Spread Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Lemon-Garlic Chick Pea Dip with Veggies and Chips Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Lemon-Garlic Chick Pea Dip with Veggies and Chips Recipe. Enjoy tasty Middle Eastern food and learn how to make deliciousLemon-Garlic Chick Pea Dip with Veggies and Chips.

Prep Time: 5 min
Level: Easy
Yield: 4 servings

Ingredients

1 (15-ounce) can chick peas, drained
1 clove garlic, cracked from skin
1 lemon, zested and juiced
4 to 5 sprigs fresh thyme leaves, stripped from stems
Coarse salt and pepper
A few drops hot sauce, to taste
1/4 cup extra-virgin olive oil eyeball it
4 ribs celery from the heart cut into dipping sticks, 4 inches long
1/2 seedless cucumber, cut into sticks
1 red bell pepper, trimmed and cut into sticks
1/2 pint grape tomatoes
1 sack reduced fat gourmet chips (recommended: Terra brand Garlic and Onion Yukon Gold flavor potato chips (50 percent less fat than regular chips))

Directions

Combine the chick peas, garlic, lemon zest and juice, thyme, salt and pepper and hot sauce in food processor. Turn processor on and stream in the extra-virgin olive oil. Transfer the dip t a dish and surround with veggies and chips. That'll keep the munching going on until dinner!

Recipe courtesy Rachael Ray

Quick Chickpea Spread Recipe - Classic Lebanese Hummus Dip Recipe - Roasted Garlic Hummus
 
Save and share Lemon-Garlic Chick Pea Dip with Veggies and Chips Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Pita crisps with dip recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Pita crisps with dip recipe. Enjoy tasty Middle Eastern food and learn how to make delicious Pita crisps with dip.
 
Ingredients (serves 6)

6 x 16cm pita bread rounds
olive oil cooking spray
3 teaspoons Middle Eastern spice blend (see note)
2 x 150g tubs prepared dip (we used artichoke with cashew and parmesan)

Method

1. Preheat oven to 200°C. Spray one side of each pita round with oil and sprinkle with 1/2 teaspoon spice blend. Cut each round into 12 triangles. Place on 2 large baking trays (make sure they don't overlap). 
2. Bake for 10 minutes or until crisp and golden. Transfer to a wire rack to cool completely.
3. Store in an airtight container until ready to serve. Serve with dip.

Notes

Middle Eastern spice blend is a combination of cumin, garlic, turmeric, coriander and other spices. You will find it in the spice aisle of the supermarket.
 
Source
Super Food Ideas - July 2005, Page 43
Recipe by Alison Roberts


Classic Lebanese Hummus Dip Recipe - Avocado Dip Recipe - Tahini and Parsley Dip

Save and share Pita crisps with dip recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Kibbeh - Kibbeh Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Kibbeh Recipe. Enjoy tasty Middle Eastern food and learn how to make delicious Kibbeh.

A Lebanese specialty, these mouth-watering deep-fried meatballs are stuffed with spiced lamb and pine nuts.

Preparation Time 30 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

1 brown onion, coarsely chopped
200g diced lamb
170g (1 cup) burghul
Canola or vegetable oil, to deep-fry
1/2 red onion, cut into very thin wedges
3/4 cup fresh continental parsley leaves
1 tsp sumac
Greek-style natural yoghurt, to serve
1 tbs toasted pine nuts, to serve

Filling

1 tbs olive oil
1/2 brown onion, finely chopped
2 tbs pine nuts, finely chopped
1 tbs Middle Eastern spice mix
100g lamb mince

Method

1.  To make the filling, heat the oil in a medium frying pan over medium-low heat. Add the onion and pine nuts and cook, stirring, for 6 minutes or until onion is soft. Increase heat to high. Add the spice mix and cook, stirring, for 1 minute or until aromatic. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 3-4 minutes or until mince changes colour. Transfer to a heatproof bowl. Set aside to cool slightly.
2. Meanwhile, place the brown onion in the bowl of a food processor and process until finely chopped. Add the lamb and season with salt and pepper. Process until finely minced. Gradually add burghul, processing well between each addition until the mixture comes together. Divide into 12 equal portions.
3. Press out 1 portion of lamb mixture on a clean work surface to an 8cm-diameter disc. Place 1 teaspoon of filling in the centre of the disc. Bring the edges together to enclose the filling, and repeat with the remaining lamb mixture and filling to make 12 kibbeh balls.
4. Add enough oil to a medium saucepan to reach a depth of 5cm. Heat to 180°C over medium-high heat (when oil is ready a cube of bread will turn golden brown in 15 seconds). Add half the kibbeh and cook for 2-3 minutes or until golden brown. Transfer to a plate lined with paper towel. Repeat with the remaining kibbeh, reheating the oil between batches.
5. Combine the red onion, parsley and sumac in a bowl. Divide among serving plates and top with the kibbeh. Top with a dollop of yoghurt and sprinkle with pine nuts to serve.

Notes

Freezing tip: Prepare this recipe to the end of step 3 up to 3 months ahead. Layer the kibbeh between sheets of non-stick baking paper in an airtight container. Label, date and freeze. Thaw in the fridge overnight. Continue from step 4, 15 minutes before serving.

Source
Good Taste - November 2007, Page 84
Recipe by Alison Roberts



Lebanese Meat Loaf (Kibbeh) Recipe - KIBBEH NAYYEH - Kibbe

Save and share Kibbeh recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Classic Lebanese Hummus Dip Recipe

The Lebanese Recipes Kitchen (The home of delicious Middle Eastern/Lebanese Food Recipes) invites you to try Classic Lebanese Hummus Dip Recipe. Enjoy Fabulous Middle Eastern cooking and learn how to make Classic Lebanese Hummus Dip.

Prep Time: 10 min  Level: Easy  Yield: about 2 3/4 cups

Ingredients

4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
8 dashes hot sauce

Directions

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.


Spicy Hummus: Quick Chickpea Spread Recipe - Middle Eastern Hummus with veg sticks - Hummus without Tahini

Save and share Classic Lebanese Hummus Dip Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Warm felafel salad with hummus and tomato recipe

The Lebanese Recipes Kitchen (The home of delicious Middle eastern food) invites you to try Warm felafel salad with hummus and tomato recipe. Enjoy cooking Middle Eastern food and learn how to make Warm felafel salad with hummus and tomato.

These divine little chickpea balls are baked rather than fried, so they are not as crusty as the ones you buy, but they taste lighter and fresher. Serve with hummus and tomato, or wrap the lot in lightly warmed flat bread with yoghurt.

  Ingredients

     400g can chickpeas, drained
     4 spring onions, finely chopped
     2 garlic cloves, crushed
     4 tbsp chopped parsley
     2 tbsp chopped mint
     Half tsp dried chilli or cayenne
     1 tsp salt
     2 tsp ground cumin
     2 tsp ground coriander
     1 tsp bicarbonate of soda
     2 tbsp plain flour
     Hummus
     1 tomato, finely diced
     Mint and parsley leaves for serving
     Extra virgin olive oil for serving

Method

1. In a food processor, whiz the chickpeas with the spring onions, garlic, parsley, mint, chilli, salt, cumin, coriander, bicarb and flour until you have a fine green paste - don't overmix or it will be too wet. Refrigerate for 1 hour.
2. Use two spoons to form the felafel mixture into small ovals (or squish a spoonful in the palm of your hand, as I do), place on an oven tray, brush with olive oil and bake for 15 minutes, turning once, until piping hot and lightly coloured.
3. To serve, spoon the hummus into the centre of each plate. Arrange 3 felafel on top and scatter with fresh mint, parsley leaves and diced tomato. Drizzle with extra virgin olive oil and serve.

Tip: If you prefer to deep-fry, heat vegetable oil to a depth of 5 centimeters in a heavy pan or wok, and cook in batches of four or five for about 4 minutes each until browned, then drain well. Or you can brown them in the hot oil first and finish the cooking in the oven.

Serves 4

Chef: Jill Dupleix Photo: Marina Oliphant Source: The Age Friday November 14, 2008 Middle Eastern, Quick, Contemporary, Healthy, Vegetarian, Nut free, Egg free, Salad

Falafel Recipe - Quick falafel with cucumber & herb salad (gluten-free) - Hummus without Tahini

Save and share Warm felafel salad with hummus and tomato recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Middle Eastern Roasted Cauliflower Recipe

Enjoy tasty Lebanese Recipes & Middle Eastern Food: The Lebanese Recipes kitchen invites you to try Middle Eastern Roasted Cauliflower Recipe. Enjoy delicious food dishes and learn how to make Middle Eastern Roasted Cauliflower.

Combine mild cauliflower with the aromatic spices of the Middle East for a distinctive side dish. Instead of cutting a head of cauliflower into florets, you can use 2 (10 3/8-ounce) packages of florets.

Prep Time: 8 minutes
Cook Time: 12 minutes
Yield: 4 servings (serving size: 3/4 cup)

Ingredients

6 cups cauliflower florets (about 1 medium head)
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon curry powder
1/8 teaspoon ground cinnamon
1/2 cup canned petite diced tomatoes, drained
1/4 cup raisins
1 tablespoon chopped fresh parsley

Preparation

1. Preheat oven to 500°.
2. Combine first 7 ingredients in a large bowl; toss well. Place cauliflower on a foil-lined jelly-roll pan. Bake at 500° for 12 minutes or until lightly browned, stirring once after 5 minutes.
3. Combine tomatoes, raisins, and parsley in a large bowl. Stir in cauliflower. Serve warm or at room temperature.

Nutritional Information

Calories:107 (30% from fat)
Fat: 3.6g (sat 0.5g)
Protein: 3.6g
Carbohydrate: 17.5g
Fiber: 4.1g
Cholesterol: 0mg
Iron: 1mg
Sodium: 377mg
Calcium: 46mg

Source
Oxmoor House Healthy Eating Collection, Oxmoor House, JANUARY 2008

Chicken with Eggplant and Cauliflower Rice - Cauliflower Stew With Tahini Sauce - Arnabeet Mekleh (Fried Cauliflower)

Save and share Middle Eastern Roasted Cauliflower Recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Hummus, cheese & tabouli pockets recipe

The Lebanese Recipes Kitchen (The home of delicious middle eastern food recipes) invites you to try Hummus, cheese & tabouli pockets recipe. Enjoy middle eastern food and learn how to make easy and healthy Hummus, cheese & tabouli pockets.

Ingredients (serves 1)

1 wholemeal pita bread
2 tbs hummus
1/4 cup coarsely grated cheddar
1/2 cup bought tabouli

Method

Cut pita bread in half crossways. Open each half to form a pocket. Fill each pita pocket with hummus, cheddar and tabouli.

Source
Good Taste - February 2009, Page 54
Recipe by Chrissy Freer

Middle Eastern Hummus with veg sticks Recipe - Hummus without Tahini - meatball & tabouli wrap

Save and share Hummus, cheese & tabouli pockets recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Labneh (Lebanese Cream Cheese) Recipe

The Lebanese Recipes Kitchen Invites you to try Labneh (Lebanese Cream Cheese) Recipe. Enjoy Easy and healthy Lebanese food recipes and learn how to make Labneh (Lebanese Cream Cheese).

This is the Lebanese version of cream cheese, a lot tastier and lower in calories. Serve on a plate, sprinkled with olive oil, olives, tomatoes, cucumbers and mint. Or simply spread it like cream cheese on pita bread.


Ingredients

16 cups plain yogurt
1 teaspoon salt, or to taste
1/4 cup olive oil

Preparation

1. Line a large colander with a cheesecloth. Stir salt into the yogurt, and pour the yogurt into the cheesecloth. Set the colander in the sink or bowl to catch the liquid that drains off. Leave to drain for 24 hours.
2. After draining for the 24 hours, transfer the resulting cheese to a bowl. Stir in the olive oil. Store in a covered container in the refrigerator.

labne Recipe - Labneh Makbouseh - Saffron-roast tomatoes with labneh

Save and share Labneh (Lebanese Cream Cheese) Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.