Aubergine or Eggplant Salad Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Aubergine or Eggplant Salad Recipe. Enjoy quick & easy recipes and learn how to make Aubergine or Eggplant Salad dish.

Prep Time: 5 mins
Total Time: 1 1/4 hr
Servings: 6

Ingredients:

3 -4 aubergines
3/4 cup olive oil
1 small grated onion
1 tablespoon vinegar
1 -2 garlic clove, crushed
salt and pepper
1 large tomato, chopped
black olives (garnish)
green pepper (garnish)

Preparation:

1 Wash aubergines, place in baking pan and bake in moderate oven (about 350°F) for about one hour or until soft.
2 Allow the skin to turn black so as to give a smoky flavour to the salad.
3 Skin aubergines while still hot and chop in small pieces.
4 Mix with onion, garlic, tomatoes, oil, vinegar, salt and pepper.
5 Garnish with olives and pepper rings.
6 Serve with roast meat, and grilled or fried fish or as appetizer.
7 Serves six.

More Lebanese Recipes:

Lebanese Lentil/Rice Pilaf With Blackened Onions
Lebanese Bean Stew
Shish Barak with Yoghurt
Lebanese Lentils & Red Peppers
Lebanese Lamb Kabobs
Lamb kofta with fattoush 

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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

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Pistachio & cardamom baklava recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Pistachio & cardamom baklava Recipe. Enjoy the Moroccan Cuisine and learn how to make Pistachio & cardamom baklava.


Preparation Time 30 minutes
Cooking Time 40 minutes
Makes 18 pieces

Ingredients

Melted butter, to grease
200g unsalted pistachio kernels
1 tsp ground cardamom
125ml (1/2 cup) water
1 tbs honey
2 tsp fresh lemon juice
160g (2/3 cup) white sugar
8 sheets filo pastry (Antoniou brand)
100g unsalted butter, melted

Method

1. Preheat oven to 180°C. Brush a square 17cm (base measurement) cake pan with melted butter to lightly grease. Place the pistachios and cardamom in the bowl of a food processor and process until coarsely chopped.

2. Combine water, honey, lemon juice and sugar in a saucepan and bring to the boil over high heat. Reduce heat to medium and simmer, uncovered, for 5 minutes or until reduced by one-third. Remove from heat and set aside for 1 hour to cool.

3. Place filo on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 sheet with melted butter and fold into quarters. Repeat with remaining filo.

4. Place 1 filo square in the prepared pan. Sprinkle with 2 tbs of pistachio. Continue layering with remaining filo and pistachio, finishing with filo. Brush with remaining melted butter. Cut into 9 even squares. Cut each square in half diagonally.

5. Bake in oven for 30 minutes or until golden. Remove from oven. Drizzle with syrup. Set aside for 40 minutes to cool.

6. Serve with Turkish coffee.

Notes
You can make this baklava up to 1 day ahead. Store in an airtight container out of direct sunlight.

Source
Good Taste - October 2004, Page 62
Recipe by Rodney Dunn

More Baklava Recipes:

Pistachio & Almond Baklava
Coffee Baklava
Middle-Eastern baklava
Baklava Recipe
Baklawa (Baklava)

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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 

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Moroccan chicken, carrot and chickpea soup

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan chicken, carrot and chickpea soup Recipe. Enjoy the Moroccan Cuisine and learn how to make Moroccan chicken, carrot and chickpea soup.

Pot luck? Not so here - this is guaranteed to thrill, warm and delight!

Ingredients (serves 6)

1 tablespoon olive oil
1 medium brown onion, finely chopped
1 medium red capsicum, finely chopped
2 celery stalks, trimmed, finely chopped
2 medium carrots, peeled, chopped
2 teaspoons ground coriander
2 teaspoons ground cumin
1 dried bay leaf
1.6kg whole chicken
1/2 cup pearl barley
2 x 400g cans chickpeas, drained, rinsed
Fresh coriander leaves and harissa (see note), to serve

Method

1. Heat oil in a large, heavy-based saucepan or stockpot over medium-high heat. Add onion, capsicum, celery and carrot. Cook, stirring, for 5 minutes or until onion has softened. Add coriander, cumin and bay leaf. Cook, stirring, for 1 minute or until fragrant.

2. Rinse chicken under cold water. Pat dry with paper towel. Trim excess fat. Add barley, chicken (breast-side down) and 8 cups cold water to pan. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour or until chicken is cooked through. Remove pan from heat. Stand, covered, for 30 minutes. Transfer chicken to a bowl. Cool for 20 minutes. Remove and discard skin and bones. Shred chicken.

3. Return pan to heat. Skim surface. Cover. Bring to the boil. Reduce heat to medium-low. Add shredded chicken and chickpeas. Simmer for 5 minutes or until heated through. Season with salt and pepper. Serve with coriander leaves and harissa.

Notes
Harissa is a hot North African pepper paste. You could use chilli sauce instead.
You can make Moroccan chicken soup 1 day ahead. Make up to end of step 2. Refrigerate overnight. Skim fat from surface. Continue recipe.
 
Source
Super Food Ideas - July 2010, Page 40
Recipe by Kirrily La Rosa

More Soup Recipes...

World's Most Expensive Beef Noodle Soup
Potato & onion soup with sour cream
Carrot Soup
Moroccan-Spiced Carrot Soup
Lebanese Lentil Soup
Middle Eastern-style lentil & spinach soup 

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Roast vegetable couscous recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Roast vegetable couscous Recipe. Enjoy Moroccan Food  and learn how to make Roast vegetable couscous.


Cooking Time 30 minutes

Ingredients (serves 4)

1 red capsicum, halved, deseeded, thinly sliced
1 green zucchini, halved crossways, cut lengthways into thin strips
1 brown onion, halved, cut into wedges
1 tbs olive oil
190g (1 cup) couscous
435ml (1 3/4 cups) boiling water
2 tbs fresh continental parsley leaves
Salt
Moroccan lamb steaks, to serve

Method

1. Preheat oven to 220°C. Line a large baking tray with non-stick baking paper. Place the capsicum, zucchini and onion on the tray. Drizzle with oil and toss to coat. Bake on top shelf of preheated oven for 20 minutes or until golden brown.

2. Place the couscous in a heatproof bowl and pour over the boiling water while stirring with a fork. Cover and set aside for 5 minutes or until all the liquid is absorbed. Stir with a fork to separate the grains. Add the capsicum mixture and parsley and stir to combine. Taste and season with salt. Serve immediately with Moroccan lamb steaks.

Source
Good Taste - April 2005, Page 56
Recipe by Jane Charlton 

Vegetable Couscous with Moroccan Pesto - Couscous with seven vegetables - Moroccan spiced mince with couscous 

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Tabouli Salad Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Tabouli Salad Recipe. Enjoy Lebanese Food  and learn how to make an easy dish of traditional tabouli salad.

Let your belly dance to the fresh flavours of the Middle East for an easy and nutritious dinner party at home.

Ingredients (serves 8)

1/3 cup burghul (cracked wheat)
2 large tomatoes, finely chopped
1/4 cup lemon juice
4 cups chopped fresh flat-leaf parsley leaves (see note)
1 cup chopped fresh mint leaves (see note)
4 green onions, thinly sliced
1/4 cup olive oil

Method

1. Place burghul, tomato and lemon juice in a bowl. Stand, covered, for 30 minutes or until burghul has softened.

2. Add parsley, mint, onion and oil to burghul mixture. Stir to combine. Serve. 

Tip: Tabouli is best made as close to serving time as possible. You will need 2 large bunches parsley and 1 bunch mint. You can find burghul in the health food section of the supermarket.

Source
Super Food Ideas - November 2009, Page 78
Recipe by Cathie Lonnie

Similar recipes...

Tabouli
Hummus, cheese & tabouli pockets recipe
Pan-fried fish with tabouli 
Meatball & Tabouli Wrap
Chicken & chickpea tabouli salad recipe 
Parsley Tabbouleh

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Rice Boukhari with Meat Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Rice Boukhari with Meat Recipe. Enjoy Saudi Cuisine  and learn how to make Rice Boukhari with Meat.

Preparation time :     25 minutes
Cooking time :     2 hours

Ingredients (serves 6 persons)

3 tablespoons ghee
750 g lamb, pieces with bones
3 medium onions or 450 g, chopped
8 cups water or 2 liters
2 cubes MAGGI® Mutton Bouillon
¾ teaspoon ground black pepper
¾ teaspoon ground cumin
¾ teaspoon ground cardamom
3 medium tomatoes or 450 g, pureed
2½ cups rice or 500 g, washed and drained
2 medium carrots or 150 g, cut into thin strips and boiled
1 cup mixed fried nuts or 150 g

Preparation

Heat ghee in a large pot, add and brown the lamb meat pieces until golden brown. Add onions and stir from time to time until the they become golden brown.

Add water, MAGGI® Mutton Bouillon , all the spices and the tomato juice. Cover and cook over low heat for 1½ hours or until meat is cooked.

When the meat is cooked, add the rice to the meat stock, this should be around 4 cups or 1000ml of stock, cover and cook over low heat for 25 minutes or until rice is cooked.

Place the rice on a large serving dish, place the meat pieces over the rice, and add the cooked carrots over the meat and garnish with the fried nuts or with raisins and shredded carrots.

Nutritional Information

Preparation time :     25 minutes
Cooking time :     2 hours
Fats :     45.00 g
Protein :     39.00 g
Carbohydrate :     84.00 g
Energy :     866.00 Kcal 

Chicken with Eggplant and Cauliflower Rice - Chicken Kabouli Al Batena-Style - Samak Eish Recipe

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Shish Barak with Yoghurt Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Shish Barak with Yoghurt Recipe. Enjoy Lebanese Food  and learn how to make an easy dish of Shish Barak with Yoghurt.

Preparation time :     10 minutes
Cooking time :     15 minutes

Ingredients (Serves 5 persons)

6 cups yoghurt or 1½ kg
1 egg yolk, beaten
2 tablespoons corn flour, dissolved in the egg yolk and ½ cup or 125ml of water
2 cloves garlic, crushed
½ cup coriander leaves, finely chopped
2 cubes MAGGI® Chicken Bouillon
½ teaspoon white ground pepper
500 g ready-made shish barak


Preparation

Place the yoghurt in a large saucepan and add the MAGGI® Chicken Bouillon cubes with the corn flour. Stir the ingredients well until thoroughly mixed.

Place the pot on low heat until the yoghurt begins to boil. Keep on stirring continuously in the same direction.

Add the crushed garlic and coriander, leave the sauce to simmer while the saucepan is uncovered for 10 minutes.

Meanwhile, bake the shish barak in hot oven until they have a golden color.

Gently add the shish barak to the yoghurt sauce and serve.

Nutritional Information

Preparation time : 10 minutes
Cooking time : 15 minutes
Fats : 19.00 g
Protein : 21.00 g
Carbohydrate : 58.00 g
Energy : 481.00 Kcal

Lamb kofta with mint and garlic yoghurt recipe - Lamb kofta with quke salad & saffron yoghurt - Fried Eggplant with Yoghurt

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Milk Tart Recipe - How to Make Milk Tart

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Milk Tart recipe. Enjoy tasty Middle Eastern dessserts and learn how to make Milk Tart. Baked custard tart, sure to be loved by everyone!!!

Ingredients:

1 liter milk
1 cinnamon stick
75 grams sugar
50 grams cake flour
50 grams butter
4 eggs, separated
pinch of salt
cinnamon
sugar
1 pre-made pastry shell

Directions:

Bring milk and cinnamon stick. In a heatproof bowl, mix the sugar, cake flour and salt. Add the hot milk very slowly to this mixture.
 

Return to the saucepan and continue stirring over a very low heat until thick and the flour is cooked properly. Remove from heat, add butter, leave to cool slightly then add to the beaten egg yolks.
 

Return again to the saucepan and stir over low heat until thick. Fold in stiffly beaten egg whites and salt. Pour filling into pre-baked pastry shell.
 

Bake for 20 minutes at 180ºC (Gas mark 4). Reduce heat to 160ºC (Gas mark 3) for the last 10 minutes. Remove from the oven and sprinkle with a little cinnamon sugar. Serve warm. 

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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 

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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

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Middle Eastern-style lentil & spinach soup recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes & Middle Eastern food recipes) invites you to try Middle Eastern-style lentil & spinach soup recipe. Enjoy tasty Middle Eastern food and learn how to make Middle Eastern-style lentil & spinach soup.

Preparation Time 15 minutes
Cooking Time 25 minutes

Ingredients (serves 4)

1 tbs olive oil
1 large brown onion, coarsely chopped
2L (8 cups) water
1 large Massel vegetable stock cube
325g (1 1/2 cups) red split lentils
1 bunch English spinach, ends trimmed, washed, finely shredded
1 tbs garam masala
3 tsp ground cumin
Lebanese bread, to serve

Method

1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the water and stock cube. Increase the heat to high. Bring to the boil.

2. Add the lentils and stir until well combined. Reduce heat to medium and simmer, uncovered, stirring occasionally, for 15 minutes or until the lentils are tender. Add the spinach and cook, stirring, for 3-4 minutes or until the spinach just wilts. Add the garam masala and cumin, and stir until well combined. Taste and season with salt and pepper.

3. Ladle the soup among serving bowls and serve with Lebanese bread.

Notes

To freeze ahead
Prepare the soup to the end of step 2. Set aside for 15 minutes to cool slightly. Ladle the soup into portion-sized freezerproof airtight containers. Label, date and freeze for up to 3 months.

To thaw, place overnight in the fridge.

To reheat, place the soup in a small saucepan. Stir over medium heat until heated through. If you like a thinner consistency, add a little water to the soup. Continue from step 3.

Source
Good Taste - June 2007, Page 21
Recipe by Michelle Southan

Lebanese Lentil Soup - Lentil Soup - Moroccan Chickpea and Lentil Soup

Save and shareMiddle Eastern-style lentil & spinach soup recipe

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Ramadan Recipes... Ramadan Food Recipes... Iftar Recipes

Ramadan Recipes... Ramadan Food Recipes... Iftar Recipes

In 2010, Ramadan is estimated to begin August 11. Traditionally, foods eaten for the suhoor and iftar are light, nutritious meals containing fresh fruits, vegetables, and halal meats.

With so many Muslims observing Ramadan from a variety of countries and cultures, many types of food will be prepared, not just Middle Eastern foods.

Ramadan is a very spiritual event that forces one to truly evaluate and purify all aspects of their life. It may appear to be an individual effort, but Ramadan is essentially a holiday that encompasses and embraces family and friends. While children may be too young to fast, there are many ways to include children in the holiday.

Ramadan Recipes (Iftar Recipes) Worldwide
Foods that are light and nutritious are ideal during Ramadan. Breads, soups, fresh fruits and vegetables are the perfect way to begin and end the daily fast. Dates are very significant in Ramadan and are often eaten to break the day's fast.



Soup

Lentil Soup
Onion Soup
Shish Barak and Noodle Soup
moroccan harira soup
Chicken Noodles with Tomato and Zucchini Soup
Moroccan Vegetable Soup (Chorba)

Side Dishes

Lebanese Meat Loaf (Kibbeh)
Kibbe Nayeh
Kibbe
potato kibbeh
Sambousek
Sfiha 
Cheese Fatayer
Arayes
Stuffed Vine Leaves
Yalanji
Muhammara
Hummus with Tahini 
Baba Ghanoush
Awarma
Batata Harra

Salad

Parsley Tabbouleh
lebanese Fattoush
Tahini & yogurt potato salad
Lebanese Potato Salad
Salatit El Rahib

Main Course

Roasted Chicken Stuffed with Rice
Stuffed Baby Lamb
Stuffed Neck of Lamb - RAQBEH MAHSHIEH
Stuffed Baby Zucchini and Vine Leaves with Lamb Chops
Stuffed Baby Zucchini and Vine Leaves with Lamb Chops
Kousa Mahshi Bi Laban
Malfouf Stuffed Cabbage
Mansaf
Maklouba
Saudi Kabsa
Chicken Biryani
Machboos
Kafta bil Sanieh (Baked Kafta)
Shish Tawook
Mashawi
Meatball Stew (Dawood Basha)

Shish Barak (meat patties with yogurt)

Sweets 
 
Katayef
Katayef Bi Kashta
Knafeh
Osmallieh
Baklava
Warbat
Halawat El-Jibn Bil-Kishta
Pistachio Mafruka with Cream
Eish Saraya
Basbousa
Awamat

رمضان مبارك وصياما وافطاراهنيئا

Save and share Ramadan Recipes... Ramadan Food Recipes... Iftar Recipes


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Lebanese Fattoush Salad with Grilled Chicken Recipe

The Lebanese Recipes Kitchen (The Home of Middle Eastern/Lebanese food recipes) invites you to try Lebanese Fattoush Salad with Grilled Chicken Recipe. Enjoy Lebanese cooking and learn how to make Lebanese Fattoush Salad with Grilled Chicken.

Fattoush is a popular salad in Lebanon made with mixed greens, a lemony vinaigrette and pita bread pieces. Toasting the pita adds crunch and a sprinkle of ground sumac—which grows wild all over Lebanon—adds depth. Let the salad sit for a bit to let the pita soak up the lemony dressing.

Recipe Nutrition
Per serving: 295 calories; 12 g fat (2 g saturated fat, 7 g mono unsaturated fat); 63 mg cholesterol; 21 g carbohydrates; 27 g protein; 5 g fiber; 473 mg sodium; 693 mg potassium Nutrition Bonus: Vitamin A (120% daily value), Vitamin C (60% dv), Folate (38% dv), Iron & Potassium (20% dv).

Ingredients

Salad
2 6-inch whole-wheat pitas, split
3 tablespoons extra-virgin olive oil, divided
1 1/4 teaspoons ground sumac (see Note), divided
1/4 cup lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large head romaine lettuce, coarsely chopped
2 large tomatoes, diced
2 small salad cucumbers or 1 large cucumber, seeded and diced (peeled if desired)
1/2 cup thinly sliced red onion
1/3 cup thinly sliced fresh mint

Chicken
1 1/2 pounds boneless, skinless chicken breasts, trimmed pounds boneless, skinless chicken breasts, trimmed
1 1/2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

Directions

1. To prepare salad: Preheat oven to 350ºF. Place pita halves rough-side up on a large baking sheet. Brush with 1 tablespoon oil and sprinkle with 1 teaspoon sumac. Bake until golden and crisp, about 15 minutes. When cool, break into bite-size pieces.
2. Whisk lemon juice, salt, pepper and the remaining 2 tablespoons oil and 1/4 teaspoon sumac in a large bowl. Add lettuce, tomatoes, cucumber, onion, mint and the pita pieces; toss to coat. Let stand for 15 minutes.
3. To prepare chicken: Meanwhile, preheat grill to medium-high. Rub the chicken with oil and season with salt and pepper. Grill until no longer pink inside, 3 to 4 minutes per side. (Alternatively, broil chicken 4 to 6 inches from the heat source for about 6 minutes per side.) Slice the chicken thinly and serve on top of the salad.
4. Note: The tart berries of the sumac bush add another element to many Middle Eastern dishes. Find them whole or ground in Middle Eastern markets or online at kalustyans.com or lebaneseproducts.com.

Recipe source: Eatingwell

Lebanese Fattoush Salad Recipe - Fattoush Salad Recipe - Spiced almond fish with fattoush recipe

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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

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Moroccan honeycomb pancakes recipe

The Lebanese Recipes Kitchen (The home of Delicious Lebanese/Middle Eastern food recipes) invites you to try Moroccan honeycomb pancakes recipe. Enjoy cooking best desserts and learn how to make Moroccan honeycomb pancakes.

Based on a recipe from Robert Carrier. These yeast pancakes are cooked on one side only and develop little holes like a crumpet - all the better for soaking up the honey and melted butter.

Ingredients

1 tbsp dried yeast
1 tspn sugar
6 tbsp warm water
450g plain flour
pinch salt
1 egg
1 cup water
1 cup milk
olive oil or grapeseed oil
100g butter
1/2 cup honey
orange-flower water
chopped unsalted pistachio nuts


Method

Mix yeast with sugar and sprinkle over warm water. Stir and set aside for 10 minutes or until bubbly.

Sift flour and salt into a large bowl and make a well. Lightly whisk the egg with the water, milk and yeast mixture and pour into the well. Using a whisk, draw the flour into the liquid and beat until smooth and like thick cream.

Rest for 1 hour. When ready the batter should be covered with small bubbles.

Heat a heavy based pan, brush with oil or buttered paper and pour a ladleful of batter (about 60ml) onto the hot pan. Quickly smooth with back of the ladle or a spoon to make an even circle and cook until little bubbles appear on the surface. The trick is to make the pancake as thin as possible. The first will not look very promising. When correctly cooked the underside will be golden-brown and quite crisp and the uncooked side will be dotted with holes and look pretty uninspiring.

Place pancake on to a warm dish and repeat the process with the remaining batter.

In a small saucepan, melt butter with honey and add 1 teaspoon orange-flower water or to taste.

Spoon the syrup over each pancake and either roll up or fold into quarters. Scatter the plate with chopped pistachio nuts and serve.

Makes about 12-15 pancakes, 12cm diameter.

Chef: Stephanie Alexander Photo: Marina Oliphant Source: The Age Tuesday September 20, 2005 Middle Eastern, 45 mins plus, Contemporary, Dessert

ATAYEF (QATAIEYF) RAMDSAN RECIPE !!! STUFFED CUSTARD - Katayef Bi Kashta - Egyptian Katayef

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Lebanese Fattoush Salad Recipe - How to Make Lebanese Fattoush Salad

The Lebanese Recipes Kitchen presents Lebanese fattoush salad recipe, an authentic salad dish from Lebanon. Enjoy Lebanese food cooking recipes and learn how to make the best Lebanese fattoush summer salad dish. Easy and tasty vegetarian salad.

Ingredients (serves 4)

2 wholemeal pocket pita bread
1/4 cup (60ml) extra virgin olive oil
2 tsp sesame seeds
2 tsp black sesame seeds
Sea salt flakes
2 Lebanese cucumbers
200g punnet grape tomatoes
2 radishes, trimmed, thinly sliced
1 cup mint leaves
1/2 cup flat-leaf parsley
1 tbs lemon juice
Sumac, to sprinkle

Method

1. 1. Preheat oven to 200°C. Place pita bread on an oven tray. Brush both sides with 1 tbs of the oil and sprinkle with combined sesame seeds. Sprinkle with salt flakes. Bake in oven, turning once during cooking, for 5-7 minutes or until golden and crisp. Remove from heat and set aside to cool. Break up into large pieces.
2. 2. Use a vegetable peeler to cut the cucumbers into ribbons. Arrange the cucumber, tomatoes, radish, mint, parsley and pita on a large serving platter. Combine the lemon juice and remaining oil in a small jug. Taste and season with salt and pepper. Drizzle over the salad and sprinkle with sumac. Serve immediately.

Notes

Note: Sumac is the fruit of a shrub that grows in the Mediterranean and Middle East. The tangy, lemony spice is used as a rub for meats, sprinkled over salads or mixed with olive oil to make a simple dip.

Variation: Fattoush is a traditional Middle-Eastern salad. You can also add good-quality sheep's feta and kalamata olives, and for a slightly different flavour, try replacing parsley with coriander.

Source
Notebook: - February 2008, Page 119
Recipe by Sarah Hobbs

Lebanese Salad Recipes - Lebanese Bread Salad Recipe - Tabbouleh

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Chicken with Eggplant and Cauliflower Rice Recipe

The Lebanese Recipes Kitchen Invites you to try a delicious main dish of Chicken with Eggplant and Cauliflower Rice dish, this recipe is common in the Arabian Gulf... Enjoy Middle Eastern cooking.

Ingredients
1½ kg whole chicken, cleaned and washed
2 cups vegetable oil or 500 ml, for deep frying
1 medium eggplant or 300 g, cut into large cubes
2 cups cauliflower or 300 g, cut into florets
1 medium onion or 125 g, chopped
2 dried limes, cut into halves
1 medium green capsicum pepper or 150 g, cut into slices
½ teaspoon ground black pepper
1 teaspoon ground cardamom
1 teaspoon ground turmeric
1 medium tomato or 150 g, peeled and diced
3 cubes MAGGI® Chicken Bouillon
4½ cups water or 1125 ml
2½ cups basmati rice or 500 g, washed and drained

Preparation
Place chicken in an oven tray and roast chicken in a 220°C preheated oven for 45-50 minutes or until chicken is roasted and cooked (season chicken with salt and pepper and some vegetable oil).

Meanwhile, heat oil in a saucepan (reserve 3 tablespoon of oil) and fry eggplant and then the cauliflower until they are golden brown in color. Set aside on kitchen tissues to absorb any access oil.

Heat the remaining 3 tablespoons oil in a large pot. Fry onions for 3-4 minutes or until golden in color.

Add dried limes, green capsicum, spices, tomato and MAGGI® Chicken Bouillon cubes, stir for 2 minutes then add the water and bring to boil.

Add the rice and bring to boil with occasional stirring, cover and simmer on low heat for 10 minutes or until rice is halfway cooked. Add the fried vegetables on top. Cover and cook for another 10 minutes or until the rice is completely cooked.

Spoon the rice over a serving plate and serve.

eggplant and rice (makloobet betenjan) - lebanese stuffed eggplant - Cauliflower Stew With Tahini Sauce Recipe

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Moutabel Recipe - Best Moutabel Recipe

Recipe for the best Lebanese moutabel dip. Moutabel is a dip like hummus, but it is a completely different experience. Like hummus, moutabel is regularly found on nearly every Middle Eastern table. In this recipe the eggplants are grilled, however they can also be fried. You may be familiar with a form of this dish known by another name, baba ghanoush. During the month of Ramadan, moutabel is eaten every day. In the past the eggplants would be pounded and mixed with all other ingredients by hand in a large copper bowl.

Ingredients (serves 4-6 people)
2 eggplants
1/3 cup tahini (sesame paste)
3 ounces plain yogurt
1-2 teaspoons of salt or to taste
2 tablespoons lemon juice
1 1/2 tablespoons pomegranate paste (optional)

For garnish
Paprika
Sweet red peppers
Parsley
Pomegranate seeds
Walnuts

Preparation

1. Grill the eggplants.
2. Stick the eggplants on a couple of skewers and grill over an open flame (I place them on the naked flame of my gas stove). This is the best way to obtain that great smoky flavor (you can put them under the grill if you like). The skin will blacken and wither with the heat, keep turning them until the eggplants’ skin is soft all over to the touch and a skewer can easily cut through the vegetables.
3. As soon as this happens, take them off the flame and put them in a pot filled with cold water (this will help to cool the eggplants and make it easier to peel them).
4. Peel the eggplants (I found it helps also to peel them under cold running water).
5. Discard the burnt skin and put the pulp in a strainer to preferably leave overnight in the fridge. This will ensure that the excess water is removed.
6. (Instead of grilling, you can deep or shallow fry your eggplants until golden. Then continue on with preparation. Using this method however, you do not get that smoky taste which is so typical of this dish.)
7. Cut the eggplants into small pieces and then pound to a rough pulp (you don’t want it too smooth, it’s good to have some texture left).
8. As you add the other ingredients make sure you incorporate them one by one into the mixture.
9. First, add the tahini, then the yogurt if you wish (yogurt will help take some of the bitterness of the vegetables away, but if you like that bitter taste don’t add any yogurt).
10. Now add the lemon juice and the salt (to taste).
11. If you prefer a sweeter taste I found that adding pomegranate paste works very well.

Serving Moutabel

1. Place the mixture in a dish and smooth it out to cover the dish. Garnish with paprika, parsley leaves, wedges of sweet red pepper, pomegranate seeds and walnuts (walnuts go extremely well with this dish). Finish off with a dash of olive oil. Like hummus, moutabel will keep for a couple of days in the fridge. Don’t forget to cover with plastic wrap.

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