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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Prawn & asparagus salad recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Prawn & asparagus salad  Recipe. Enjoy Christmas recipes collection and learn how to make Prawn & asparagus salad.

An Aussie Chrissy wouldn't be the same without seafood and this easy starter will satisfy your cravings without spoiling your appetite.

Preparation Time 30 minutes
Cooking Time 5 minutes

Ingredients (serves 8)

2 bunches asparagus, woody ends trimmed
36 (about 1kg) cooked medium king prawns, peeled leaving tails intact, deveined
3 Lebanese cucumbers, peeled into ribbons
50g snow pea sprouts, ends trimmed

Dressing
235g (1 cup) Maille Dijonnaise
65g (1/4 cup) sour cream
60ml (1/4 cup) fresh lemon juice
4 drained anchovy fillets, finely chopped
1/2 small garlic clove, crushed
2 tbs chopped fresh continental parsley
1 tbs chopped fresh chives

Method

1. Cook the asparagus in a saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.

2. To make the dressing, place the Dijonnaise, sour cream, lemon juice, anchovy, garlic, parsley and chives in the bowl of a food processor and process until smooth.

3. Combine asparagus, prawns, cucumber and snow pea sprouts in a bowl. Divide among serving plates. Drizzle over the dressing to serve.

Notes
A drizzle of creamy dressing makes this salad taste divine!

Prepare to the end of step 2 up to 5 hours ahead. Store in airtight containers in the fridge. Continue from step 3 just before serving.

Source
Good Taste - December 2006, Page 90
Recipe by Michelle Southan

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Chilli calamari salad recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chilli calamari salad  Recipe. Enjoy Christmas Collection Recipes and learn how to make Chilli calamari salad.

This calamari salad would make an excellent starter for a casual Christmas Day barbecue.

Ingredients (serves 12)

2 long red chillies, deseeded, finely chopped
2 small red chillies, deseeded, finely chopped
3 green onions, thinly sliced
2 garlic cloves, crushed
1 large lemon, juiced
1 tablespoon balsamic vinegar
100ml extra-virgin olive oil
3kg whole small calamari hoods (see tip), cleaned, tentacles reserved
100g rocket, to serve

Method

1. Place chillies, green onions, garlic, 1/4 cup lemon juice, vinegar and 1/3 cup oil in a large ceramic bowl. Season with salt and pepper and stir to combine.

2. Score inside flesh of calamari hoods in a criss-cross pattern and cut crossways into thick strips. Place calamari strips and tentacles in a bowl. Drizzle with remaining 1 tablespoon oil.

3. Preheat a greased barbecue plate on high heat. Add calamari strips and tentacles. Cook for 1 to 2 minutes each side or until curled and just cooked through. Add to chilli marinade. Leave to marinate at room temperature for 30 minutes (or longer in the fridge).

4. Arrange rocket on serving plates. Spoon over calamari and chilli marinade. Serve.

Tip: You can buy calamari already cleaned. You will need 1.5kg for this recipe.

Source
Super Food Ideas - December 2006, Page 18
Recipe by Annette Forrest

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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
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Chicken & chickpea tabouli salad recipe 
Parsley Tabbouleh

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Pomegranate, feta, cucumber and mint salad recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Pomegranate, feta, cucumber and mint salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Pomegranate, feta, cucumber and mint salad.

This is zingy, crunchy and very refreshing on a hot day. Sumac adds a wonderful tangy flavour as well as a pretty red colour. The ground dark red berry can be found in Middle Eastern shops and good delis.

Ingredients

2 pomegranates
200g feta
2 Lebanese cucumbers, diced small
1/2 red onion, thinly sliced
1/3 cup mint leaves, roughly chopped
1/3 cup coriander leaves, roughly chopped
2 tsp sumac (optional)
1 tbsp red wine vinegar
3 tbsp extra-virgin
olive oil
Salt

Method

Break open pomegranates and remove seeds. Crumble feta (I prefer to use Greek) into largish pieces. Combine seeds, feta, cucumbers, onion and herbs in a large bowl.
To serve

When ready to serve add the sumac, vinegar, oil and salt and toss to combine. Best served cold.

Serves 4-6.

More salad recipes

Orzo and Bulgur Salad
Lamb salad with tzatziki recipe 
Lamb kofta with quke salad & saffron yoghurt 
Lebanese Fattoush Salad with Grilled Chicken
Dill hummus (houmous) with green vegetable salad

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Haloumi with basil and tomato recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Haloumi with basil and tomato Recipe. Enjoy the Turkish Cuisine and learn how to make Haloumi with basil and tomato.

Walking into my local Turkish grocer recently, I paused to absorb the heady atmosphere of approaching summer. I left with a big bundle of basil, mint and dill, some ripe tomatoes and haloumi cheese, which found their way into dinner that night.

Ingredients

2 x 250g pieces of haloumi cheese (a very good one is the Pittas brand from Cyprus)
half a small red onion, thinly sliced
3 ripe tomatoes, chopped
½ cup basil leaves, torn
2 heaped tsp sumac*
salt and pepper
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
flour for dusting
4 tbsp olive oil
juice of half a lemon

*Ground sumac, a berry with a tangy, lemony flavour, can be found in Middle Eastern foodstores.

Method

Cut the haloumi into 2cm thick slices.Make a salad from the onion, tomatoes, basil and sumac, and dress with salt, pepper, extra virgin olive oil and vinegar and set aside.

Heat a non-stick or heavy-based pan. Lightly dust the cheese in flour and shake off excess. Pour olive oil into the pan and add slices of the haloumi. Cook very quickly until golden on both sides, then remove to a platter.

Squeeze over some lemon juice, then scatter the salad over and serve.

More Turkish Recipes

Turkish lamb pizza with pumpkin & lentils recipe 
Turkish Bread Pizza Recipe 
Turkish Doughnuts with Rose Hip Syrup 
Roasted chicken with creamy walnut sauce 
Avocado Dip

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Orzo and Bulgur Salad

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Orzo and Bulgur Salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Orzo and Bulgur Salad.

Bulgur is a cereal food made from several different types of wheat, and it has a light, nutty flavor. It is a common ingredient in many Turkish and Middle Eastern dishes. In this recipe, bulgur is combined with chopped vegetables, pasta, and dried cranberries to create a healthy and hearty salad. Serve chilled and topped with green onions and feta cheese.

Ingredients

1 cup bulgur
1 cup orzo
1/2 cup finely chopped celery
1/2 cup shredded carrot
1/2 cup chopped, seeded cucumber
1/2 cup dried cranberries
1/3 cup olive oil
1/4 cup balsamic vinegar
1/2 cup coarsely snipped fresh parsley
2 tablespoons finely chopped shallot
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon fennel seeds, crushed
1/4 teaspoon pepper
1/4 cup chopped green onions
1/4 cup crumbled feta cheese

Directions

1. Place bulgur in a 2-cup glass measure; set aside. Cook orzo according to package directions. Drain orzo, reserving cooking water. Pour enough of the hot cooking water into the glass measure with the bulgur to equal 2 cups. Let bulgur stand for 45 minutes or until all the liquid has been absorbed.

2. In a large bowl combine cooked orzo, celery, carrot, cucumber, and cranberries. Add the bulgur; set aside. In a medium bowl whisk together olive oil, vinegar, parsley, shallot, sugar, salt, mustard, fennel seeds, and pepper. Add to bulgur mixture; toss well to combine. Cover and chill for 4 to 24 hours. Stir before serving. Top with green onions and feta cheese. Makes 10 to 12 servings.

Recipe source BHG.com

More Salad Recipes

Tabbouleh
Curried Couscous Salad with Dried Sweet Cranberries
Tahini & yogurt potato salad 
Lebanese Fattoush Salad
Middle Eastern Eggplant Salad

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Lamb kofta with fattoush recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb kofta with fattoush recipe. Enjoy tasty Middle Eastern food and learn how to make Lamb kofta with fattoush. 

Cooking Time 10 minutes

Ingredients (serves 4)

500g lean lamb mince
1/2 small brown onion, grated
1 garlic clove, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
olive oil cooking spray
2 pita breads, split in half
1 cup flat-leaf parsley leaves, chopped
1 cup mint leaves, chopped
1 Lebanese cucumber, chopped
1 green capsicum, chopped
2 tomatoes, chopped
3 green onions, sliced
2 teaspoons extra-virgin olive oil
1/2 lemon, juiced
1/2 teaspoon sumac spice

Method

1. Place mince, onion, garlic, cumin and coriander in a bowl. Using your hands, mix until well combined. Divide mixture into 8 portions. Roll into 12cm-long sausages.

2. Heat a non-stick frying pan over medium heat. Spray lamb kofta with oil. Cook, turning occasionally, for 8 minutes or until browned and cooked through.

3. Meanwhile, preheat grill on high heat.Grill bread on both sides until toasted and crisp. Allow to cool. Break into large pieces.

4. Combine parsley, mint, cucumber, capsicum, tomato and green onion in a large bowl. Drizzle with oil and 1 tablespoon lemon juice. Sprinkle with sumac. Season with salt and pepper. Add bread. Toss gently to combine. Serve with lamb kofta.

Source
Super Food Ideas - November 2005, Page 32
Recipe by Tracy Rutherford


 Lamb kofta with quke salad & saffron yoghurt recipe - Lamb Kofta Recipe - Lebanese Fattoush Salad with Grilled Chicken

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Lamb and Olive Skewers with Cucumber Salad

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb and Olive Skewers with Cucumber Salad Recipe. Enjoy tasty Middle Eastern food and learn how to make Lamb and Olive Skewers with Cucumber Salad.

Cook Time: 8 min
Level:  Easy
Yield: 4 servings

Ingredients

3 tablespoons extra-virgin olive oil
1/4 cup flat-leaf parsley, freshly chopped
1 teaspoon garam masala
1 teaspoon garlic salt
1/2 teaspoon ground black pepper
1 1/2 pounds lean lamb meat, cut in 1-inch cubes
16 garlic stuffed green olives
16 cherry tomatoes
4 pita pocket bread, for serving
Cucumber Salad, recipe follows
Store-bought tzatziki sauce, for serving
Special equipment: 8 (10-inch) bamboo skewers, soaked in water for about 30 minutes

Directions

Light broiler. Line a baking sheet with foil and set aside.

In a medium bowl, combine oil, parsley, garam marsala, garlic salt, pepper, and cubed lamb, mix thoroughly to coat all lamb cubes.

To make skewers, alternate lamb, tomato and olives. Finish with a piece of lamb so that there are 3 cubes of lamb per skewer. Place skewers on prepared baking sheet. Broil 4 to 6 inches from heat source for 2 minutes per side for 8 total minutes.

Serve skewers hot with pita bread, Cucumber Salad and tzatziki sauce.

Serving Ideas: Rosemary skewers would be fantastic with these kebabs. Be sure to wrap exposed rosemary leaves with foil to keep from burning.

Cucumber Salad

1 large cucumber, peeled and diced into 1/4-inch cubes
1 medium onion, diced
1/4 cup feta cheese, crumbled
3 tablespoons zesty Italian dressing
Salt and freshly ground black pepper

In a medium bowl combine all ingredients and toss to combine. Serve with lamb skewers.

Recipe courtesy Sandra Lee, 2008 

Middle Eastern spiced lamb and vegetable skewers - Baked chicken & lamb skewers - Lamb skewers

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Moroccan aubergine & chickpea salad

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

This salad is delicious served with grills, or serve with couscous for a veggie lunch.

Easy
Serves 4 - 6
Preparation time 15 mins
Cook time 20 mins
Vegetarian
Vegetarian, Super healthy

Ingredients

2 aubergines
2-3 tbsp olive oil
400g can chickpeas
good bunch fresh coriander , roughly chopped
1 red onion , finely chopped

FOR THE DRESSING

1 tsp each paprika and ground cumin
1 tsp clear honey
1 lemon , juice only
4 tbsp olive oil

Method

1. Thickly slice the aubergines and arrange over a grill rack. Brush lightly with oil, sprinkle with salt and pepper, then grill until browned. Turn them over, brush and season again then cook until tender, about 8-10 mins in total. Remove from the grill and cut each slice into quarters.

2. Drain and rinse the chickpeas, then tip into a bowl with the aubergine, coriander and red onion. Mix the dressing ingredients in a screw-top jar, shake well, then use to dress the salad.

Nutrition Per Serving
263 kcalories, protein 7g, carbohydrate 17g, fat 19 g, saturated fat 2g, fibre 6g, sugar 6g, salt 0.35 g

Recipe from Good Food magazine, September 2006.

Chicken & chickpea tabouli salad - Quick Chickpea Spread Recipe - Moroccan Chickpea and Lentil Soup ٌRecipe

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Moroccan-Spiced Carrot Soup

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

Soup at a stand-up affair? It’s possible—and perfectly elegant —when you serve it in demitasse cups or shot glasses. Recipe from Gisele Perez, Small Pleasures Catering, Los Angeles.

Ingredient list

Serves 10 (makes 30 demitasse servings)

2 Tbs. unsalted butter
2 large onions, chopped (about 3 cups)
2 large red bell peppers, diced (about 3 cups)
8 cloves garlic, minced (2 1/2 Tbs.)
3 medium-size carrots, diced
1 small russet potato, peeled and diced (about 1 cup)
6 cups low-sodium vegetable broth
1 1/4 cups tomato sauce (about 10 oz.)
2 1/2 tsp. harissa
2 tsp. fresh thyme leaves, plus more for garnish
Crème fraîche, for garnish 

Directions

1. Melt butter in large saucepan over medium heat. Add onions, peppers and garlic, and sauté 3 to 5 minutes, or until soft, stirring often. 

2. Add carrots and potato and cook 4 to 5 minutes more, or until potatoes begin to brown.

3. Add broth, tomato sauce, harissa and 2 tsp. thyme. Reduce heat to medium-low and simmer 30 minutes, or until potatoes and carrots are soft.

4. Transfer mixture in small batches to blender or food processor, or use an immersion blender, and purée until smooth. Season to taste with salt and pepper. Serve hot in demitasse cups or shot glasses, garnished with crème fraîche and thyme leaves, if desired.

Nutritional Information
Per DEMITASSE SERVING:

Calories 30
Protein 1g
Total Fat 1g
Carbs 5g
Cholesterol 2mg
Sodium 141mg
Fiber 1g
Sugar 2g

Vegetarian Times Issue: May 1, 2006   p.84 

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Lamb salad with tzatziki recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Easy Lamb salad with tzatziki  Recipe . Enjoy tasty Middle Eastern food and learn how to make wonderful Lamb salad with tzatziki, quick and healthy.

Cooking Time 5 minutes

Ingredients (serves 4)

1/2 cup couscous
100ml boiling water
olive oil cooking spray
400g lamb loin fillets, trimmed
1/2 cup chargrilled capsicum (in brine), thinly sliced
1 Lebanese cucumber, quartered lengthways, cut into chunks
1/4 small red onion, thinly sliced
75g baby rocket
1/2 lemon, juiced  

Tzatziki
1/2 small Lebanese cucumber, grated
1/2 cup low-fat yoghurt
1/2 garlic clove, crushed
1 tablespoon mint leaves, shredded
1/2 lemon, juiced

Method

1. Make tzatziki: Using your hands, squeeze excess moisture from cucumber. Combine cucumber, yoghurt, garlic, mint and 1 tablespoon lemon juice in a bowl. Season with salt and pepper. Cover and refrigerate until required.

2. Preheat oven to 200°C. Combine couscous and boiling water in a heatproof bowl. Cover and set aside for 5 minutes or until water is absorbed.

3. Meanwhile, preheat a non-stick frying pan over medium-high heat. Spray lamb with oil. Season with salt and pepper. Cook lamb for 2 minutes each side or until browned. Place on a tray and place in oven. Cook for 5 minutes for medium or until cooked to your liking. Remove from oven. Cover with foil and set aside for 5 minutes to rest. Thickly slice.

 4.Stir couscous with a fork to separate grains. Add capsicum, cucumber, onion, rocket and 1 tablespoon lemon juice. Stir to combine. Spoon couscous onto plates. Top with lamb and a dollop of tzatziki. Serve.


Source
Super Food Ideas - September 2006, Page 50
Recipe by Kim Meredit 

Lamb kofta with quke salad & saffron yoghurt recipe - Middle Eastern rice and lamb salad recipe - Turkish-style lamb 

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Dill hummus (houmous) with green vegetable salad recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Dill hummus (Houmous) with green vegetable salad recipe . Enjoy tasty Middle Eastern food and learn how to make healthy and tasty dish of Dill hummus (Houmous) with green vegetable salad.

Tahini (ground sesame seeds) is rich in B vitamins, which helps bodies convert food into energy. It’s also a good source of calcium and essential fats, which makes it a great storecupboard ingredient.

Ingredients

300g runner beans, trimmed and sliced lengthways
125g asparagus tips
400g can chickpeas, drained and rinsed
1 garlic clove, chopped
2 tbsp tahini paste
3 tbsp olive oil
Juice of 1 lemon
1 tbsp fresh dill, chopped
60g watercress
½ cucumber, cut into batons
30g walnuts, chopped

Method

1. Lightly steam or blanch the runner beans and asparagus tips for 2-3 minutes, then refresh under cold water, drain and set aside to cool.

2. To make the houmous, put the rinsed chickpeas and garlic in a food processor and whizz until they are broken down. Add the tahini, 2 tbsp olive oil, half the lemon juice and 1 tbsp water, then whizz again until the houmous starts to look creamy. Add a little more water if required. Stir in the chopped dill and season with freshly ground black pepper.

3. Toss the runner beans, asparagus, watercress and cucumber with some seasoning and the remaining olive oil and lemon juice, then divide among four plates. Top with a dollop of houmous and serve sprinkled with chopped walnuts.

Nutritional info

Per serving: 300kcals, 18.7g fat (2.5g saturated), 5.5g protein, 17.3g carbs, 4.3g sugar, trace salt 


Delicious Magazine

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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

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Curried Couscous Salad with Dried Sweet Cranberries

The Lebanese Recipes Kitchen (The home of Middle Eastern/Lebanese Food Recipes) invites you to try Curried Couscous Salad with Dried Sweet Cranberries recipe. Enjoy easy and delicious Middle Eastern recipes and learn how to make Curried Couscous Salad with Dried Sweet Cranberries.

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

Ingredients

1 (5.8-ounce) box instant couscous
3/4 cup sweetened dried cranberries
1 tablespoon curry powder
1 teaspoon salt
1 teaspoon sugar
1/2 orange, juiced
2 to 3 tablespoons extra-virgin olive oil
3 to 4 scallions, trimmed and thinly sliced on an angle
2 tablespoons chopped fresh Italian parsley leaves
1/2 lemon, juiced
3/4 cup chopped walnuts, toasted
Freshly ground pepper

Directions

Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.

Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.

Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.

Mediterranean Couscous Salad - couscous salad - Lemon and feta couscous salad

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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

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Roast chicken with pomegranate, date and watercress salad recipe

The Lebanese Recipes Kitchen (The home of Middle Eastern Food recipes) Invites you to try Roast chicken with pomegranate, date and watercress salad recipe. Enjoy Middle Eastern cooking and learn how to make  Roast chicken with pomegranate, date and watercress salad.

Pomegranates - This majestic fruit's jewel-like seeds make a stunning addition to myriad salads and desserts. Its crimson juice, which stains fabric and some surfaces, is used as a dye in the manufacture of Persian rugs.

Ingredients

     4 chicken marylands
     Juice of 1 lemon
     6 tbsp extra virgin olive oil
     Salt flakes and cracked black pepper
     1 tsp sweet paprika
     1 cup small watercress sprigs
     1/2 bunch coriander, coarsely chopped
     1/2 bunch mint leaves, coarsely chopped
     6 fresh dates, seeded and cut into quarters
     1 large pomegranate, juiced and half the seeds reserved
     1/2 tsp dried chilli flakes

Method

1. Preheat oven to 200C. Place chicken marylands in a shallow dish, drizzle with juice of half a lemon and two tablespoons of olive oil, season and turn to coat. Rest, covered, for 30 minutes in the fridge. Turn chicken skin-side up and sprinkle with paprika. Roast chicken for 30 minutes then baste with pan juices and roast for a further 20 minutes or until cooked. Rest in a warm place for five minutes.
2. Meanwhile, combine watercress, coriander, mint and dates in a medium bowl. In a small bowl, whisk pomegranate juice, chilli flakes, remaining lemon juice, remaining olive oil, salt and pepper. Pour about a third of the dressing over salad and toss to combine.
3. To serve, place chicken on plates, drizzle with remaining dressing, top with salad and sprinkle with pomegranate seeds.

Serves 4

Chef: Lynne Mullins Photo: Quentin Jones Source: The Sydney Morning Herald Tuesday April 7, 2009 Middle Eastern, Quick, Contemporary, Healthy, Kid-friendly, Wheat free, Dairy free, Nut free, Egg free, Salad

Lebanese Lemon Salad Dressing Recipe - Middle Eastern Eggplant Salad Recipe - Chicken & chickpea tabouli salad recipe

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Lebanese Lemon Salad Dressing Recipe

The Lebanese Recipes Kitchen invites you to try Lebanese Lemon Salad Dressing Recipe. Enjoy cooking Lebanese/Middle Eastern food and learn how to make Lebanese Lemon Salad Dressing.

Tangy, zesty, garlicky lemon and olive oil flavors blend in this dressing that compliments salads which include some type of grilled meat and baked or fried pita chips in the place of croutons. This dressing is best with salads containing grilled chicken, shrimp or fish. It is very tangy but absolutely yummy.

Prep Time: 20 Min
Ready In: 20 Min

Ingredients

1/2 cup fresh lemon juice
1/2 cup mild extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon kosher salt
ground black pepper to taste

Directions

In a medium bowl, whisk together the lemon juice, olive oil, garlic, salt and pepper. Stir just before serving.

Amount Per Serving Calories: 176 Total Fat: 18.7g Cholesterol: 0mg

From Allrecipes By: Laura

Lebanese Fattoush Salad Recipe - Tahini & yogurt potato salad recipe - Lebanese Tabouleh Salad Recipe

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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

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Middle Eastern rice and lamb salad recipe

The Lebanese Recipes Kitchen (The home of Middle Eastern food) invites you to try Middle Eastern rice and lamb salad recipe. Enjoy cooking delicious recipes and learn how to make Middle Eastern rice and lamb salad dish.
Ingredients (serves 4)

1/4 cup Moroccan spice mix
2 tablespoons olive oil
600g lamb backstraps
2 cups jasmine rice, rinsed
pinch of saffron
1/3 cup currants
1/2 cup dried apricots, chopped
1/3 cup Sunbeam slivered almonds, toasted
1/4 cup flat-leaf parsley leaves, chopped

Orange dressing
2 oranges, juiced
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon red wine vinegar
1 teaspoon cumin seeds

Method

1. Combine spice mix and oil in a ceramic bowl. Add lamb and turn to coat. Cover and refrigerate for 1 hour, if time permits. Meanwhile, cook rice following absorption method on packet. Remove from heat. Combine saffron and 1 tablespoon hot water in a cup. Add to rice and stir in with a fork. Cover and set aside to cool.
2. Make orange dressing: Place 1/2 cup orange juice, oil, honey, vinegar and cumin seeds in a screw-top jar. Secure lid and shake to combine.
3. Preheat barbecue grill on medium-high heat. Drain lamb. Grill for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Stand, covered, for 5 minutes. Thickly slice lamb.
4. Spoon saffron rice into a bowl. Add currants, apricots, almonds, parsley and lamb. Pour over orange dressing and toss gently to combine. Serve.
   

Notes
With autumn upon us at Taste.com.au, we're turning to autumn recipes, savoury pie recipes and curry recipes.

Source
Super Food Ideas - December 2006, Page 66
Recipe by Alison Adams

Lamb Tomato and Green Peas Rice - Tahini & yogurt potato salad recipe - Lebanese Fattoush Salad Recipe

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