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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Sweet couscous with fresh pomegranates

The Lebanese Recipes Kitchen (The home of Middle Eastern Recipes) invites you to try Sweet couscous with fresh pomegranates. Enjoy cooking Middle Eastern desserts and learn how to make Sweet couscous with fresh pomegranates.

This unusual dessert is adapted from Paula Wolfert's book The Slow Mediterranean Kitchen.
  
Ingredients

Seeds from 2 very large pomegranates
2 tbsp orange juice
1 tbsp orange flower water
Pinch freshly ground pepper
Pinch ground dried orange peel (optional)
1/4 cup, plus 1 tbsp caster sugar
1 cup fine-grain couscous
1 cup boiling water
1 tbsp extra-virgin olive oil
1 tbsp unsalted butter, melted
Pinch ground cinnamon
2 tbsp peeled, crushed pistachios
Icing sugar

Method

Combine pomegranate seeds with orange juice, orange flower water, pepper, dried orange peel and 1/4 cup caster sugar. Mix well, cover and refrigerate for at least two hours.

Place couscous in a fine sieve and rinse under cold running water. Tip into bowl. Let stand for a minute or two, break up any clumps. Cover couscous with boiling water and steam, covered, until water is absorbed. Stir in olive oil.

Add remaining tablespoon of caster sugar and fluff couscous using fork or whisk and cover loosely with damp towel and cool a little.

Add butter and pomegranate seed mixture and fluff couscous again. Place in mound on serving plate, sprinkle with cinnamon and crushed pistachios and dust with icing sugar.

Serves 6-8

Chef: Steve Manfredi Photo: Mark Chew Source: The Sydney Morning Herald Tuesday May 12, 2009 Middle Eastern, Quick, Contemporary, Healthy, Vegetarian, Kid-friendly, Lunch

apricot couscous - couscous salad - mediterranean couscous salad

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Cheese and mint rolls recipe - How to make cheese and mint rolls

The Lebanese Recipes Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try  Cheese and mint rolls recipe. Enjoy cooking Tasty Middle eastern food and learn how to make Cheese and mint rolls.

An easy filo pastry "spring roll" adapted from a recipe in the book Tamarind and Saffron by the brilliant Claudia Roden.

 Ingredients

     150g feta
     150g ricotta
     1 egg, lightly beaten
     2 tbsp chopped mint
     2 tbsp chopped dill
     1 tbsp chopped spring onions
     Freshly ground pepper
     1 pack filo pastry, thawed
     60g butter, melted

Method

Mash the feta and ricotta together with a fork, then beat in the egg, mint, dill, onions and pepper.
Remove one sheet of filo pastry (keeping the others under a damp cloth) and cut into three strips about 15cm x 30cm. Brush lightly with melted butter, then place a scant tablespoon of the filling at one end, and roll as if for a spring roll, tucking the ends in as you go. If it tears, use two buttered sheets of filo instead of one. Place the roll, seam-side down, on a lightly oiled baking tray and brush with the melted butter. Repeat the process with remaining sheets and filling. Bake at 160C for 10 to 12 minutes or until crisp and golden, and serve. The rolls will soften as they cool but will crisp again if briefly reheated before serving.

Makes 18, serves 4 to 6



Chef: Jill Dupleix Photo: Marina Oliphant Source: The Sydney Morning Herald Friday August 14, 2009 Middle Eastern, Quick, Contemporary, Vegetarian, Kid-friendly, Finger food
 
Cheese Fatayer Recipe - Curd cheese Pie Recipe - Mediterranean Cheese Rolls Recipe

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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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Garlic prawns with lemon pilaf recipe

The Lebanese Recipes Kitchen (The home of Middle Eastern Food recipes) Invites you to try Garlic prawns with lemon pilaf recipe. Enjoy Middle Eastern cooking and learn how to make Garlic prawns with lemon pilaf.

Ingredients

     4 tbsp olive oil
     1 onion, halved and finely sliced
     300g long-grain rice
     550ml water or stock
     1 tsp salt
     1 tsp turmeric
     2 tbsp lemon juice
     1 tbsp lemon zest
     3 garlic cloves, finely sliced
     12 medium prawns, peeled, deveined with tails left
     1/2 tsp cayenne pepper
     1 tsp ground coriander
     1 tsp sumac and extra for serving
     2 tbsp chopped parsley
     2 tbsp chopped mint
     1 lemon, cut into wedges

Sumac is a tangy, lemony, berry-red spice that goes well with grilled fish and prawns. If you don't have it, use paprika. Finish the dish with a little extra lemon zest.

Method

1. Heat two tablespoons of oil in a frypan and cook onion gently for five minutes. Rinse the rice under cold running water, shake dry and add to the onions, tossing well. Add water, salt, turmeric, lemon juice and zest and bring to the boil. Cover tightly, reduce the heat to very low and simmer for 15 minutes. Remove from heat and leave to rest, covered, while cooking the prawns. 
2. Heat remaining oil in frypan and cook garlic over medium heat until it "flutters" in the oil. Add prawns, cayenne, coriander and sumac, tossing well until the prawns are cooked and the garlic is golden and nutty. Toss parsley and mint through rice, top with prawns, garlic, a final dusting of sumac and lemon wedges for squeezing.

Serves 4

Chef: Jill Dupleix Photo: Marina Oliphant Source: The Sydney Morning Herald Friday August 14, 2009 Middle Eastern, Quick, Healthy, Kid-friendly, Wheat free, Dairy free, Egg free, Dinner


lentil & bulgur pilaf with green & yellow squash - Lentil & tomato salad with garlic lebanese bread - Roast lemon and garlic drumsticks

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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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Spicy Chicken Shawarma Recipe

The Lebanese Recipes kitchen invites you to try delicious & easy Spicy Chicken Shawarma Recipe. Enjoy Middle Eastern food and learn how to make Spicy Chicken Shawarma.

Prep Time: 20 minutes
Yield: 4 servings (serving size: 2 stuffed pita halves)

Ingredients

2 tablespoons finely chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/8 teaspoon ground coriander
5 tablespoons plain low-fat Greek-style yogurt, divided
2 tablespoons fresh lemon juice, divided
3 garlic cloves, minced and divided
1 pound skinless, boneless chicken breast halves, thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon tahini
4 (6-inch) pitas, halved
1/2 cup chopped cucumber
1/2 cup chopped plum tomato
1/4 cup prechopped red onion

Preparation

1. Combine first 6 ingredients in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic cloves. Add chicken; toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 6 minutes or until browned and done, stirring frequently.
2. While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 tablespoon lemon juice, remaining 1 garlic clove, and tahini, stirring well. Spread 1 1/2 teaspoons tahini mixture inside each pita half; divide chicken evenly among pita halves. Fill each pita half with 1 tablespoon cucumber, 1 tablespoon tomato, and 1 1/2 teaspoons onion.

Nutritional Information

Calories: 402
Fat: 10.7g (sat 1.9g,mono 6g,poly 2g)
Protein: 36.4g
Carbohydrate: 40g
Fiber: 2.1g
Cholesterol: 67mg
Iron: 4.1mg
Sodium: 541mg
Calcium: 93mg

Lia Huber, Cooking Light, APRIL 2010

Shawarma Sauce Recipe - Chicken Shawarma - Beef Shawarma

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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)

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Middle Eastern skewers with almond rice recipe

The Lebanese Recipes kitchen (the home of Tasty Middle Eastern food recipes) invites you to try delicious Middle Eastern skewers with almond rice. Enjoy Middle Eastern cooking and learn how to make Middle Eastern skewers with almond rice.

Preparation Time 10 minutes
Cooking Time 25 minutes
Ingredients (serves 4)

1 1/3 cups (265g) long grain rice
1/2 cup (70g) slivered almonds
500g lean beef stir-fry strips
1 tbs Middle Eastern spice mix
Olive oil spray
1/3 cup chopped fresh coriander
Prepared tzatziki, to serve
Dressed salad leaves, to serve

Method

1. Cook rice following packet instructions for absorption method. Place almonds in a small non-stick frying pan over medium heat. Dry fry for 5-6 mins, stirring, until golden. Set aside.
2. Meanwhile, toss beef strips in spice mix. Thread onto 12 skewers (if using wooden skewers, soak in cold water for 15 mins).
4. Preheat a barbeque or chargrill on medium-high. Add skewers and cook for 1-2 mins each side or until just cooked. Transfer to a plate. Set aside for 5 mins to rest.
5. Stir almonds and coriander into rice. Serve rice with skewers, tzatziki and salad leaves.

Source
Fresh Living - 27 June 2005, Page 41
Recipe by Alison Roberts

Broiled Lamb (LAHM MASHWI ) - easy lamb kofta recipe - Middle Eastern spiced lamb and vegetable skewers recipe

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Middle Eastern spiced lamb and vegetable skewers recipe

The Lebanese Recipes kitchen (the home of tasty middle eastern food recipes) invites you to try delicious Middle Eastern spiced lamb and vegetable skewers recipe. Enjoy Middle Eastern cooking and learn how to make Middle Eastern spiced lamb and vegetable skewers.

Fire up that barbecue and make these easy skewers. With spiced lamb and lots of veggies, they're practically a complete meal on a stick.

Cooking Time 14 minutes

Equipment: You will need 8 pre-soaked 30cm bamboo skewers.

Ingredients (serves 4)

600g small coliban potatoes, halved
400g lamb leg steak, cut into 2cm pieces
2 red onions, cut into 16 wedges
1 red capsicum, cut into 2cm pieces
2 (300g) zucchini, cut into 2cm pieces
1 tablespoon Middle Eastern spice mix
olive oil cooking spray
70g baby rocket leaves
2 teaspoons olive oil
1 lemon, juiced

Method

1. Place potatoes in a saucepan and cover with cold water. Cover and bring to the boil over high heat. Reduce heat to medium. Cook, partially covered, for 7 to 8 minutes or until just tender. Drain.
2. Meanwhile preheat barbecue grill on medium-high heat. Thread lamb, onion, capsicum and zucchini alternately onto skewers. Sprinkle with spice mix. Using your fingertips, rub over spice mix. Spray skewers with oil.
3. Reduce grill heat to medium. Cook skewers for 3 minutes on each side or until lamb is just cooked through and vegetables just tender. Remove to a plate. Cover with foil and set aside to rest.
4. Place rocket in a large bowl. Top with potatoes. Cover with foil and stand for 5 minutes or until rocket wilts. Drizzle with oil and 2 tablespoons of lemon juice. Season with salt and cracked black pepper. Toss to combine. Serve skewers with rocket and potatoes.

Source
Super Food Ideas - July 2007, Page 37
Recipe by Alison Roberts

lamb skewers - baked chicken & lamb skewers - BBQ Lamb Kabobs

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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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Saudi Puff Pastry with Meat Recipe

The Lebanese Recipes kitchen - The home of delicious middle eastern food recipes invites you to try Saudi Puff Pastry with Meat Recipe. Enjoy cooking Saudi food and learn how to make Saudi Puff Pastry with Meat.

Ingredients

3 cups plain flour or 420 g
1 teaspoon salt
1 egg
3 tablespoons ghee
¾ cup water or 190 ml

For the stuffing:
750 g minced beef
2 medium onions or 300 g, finely chopped
1 teaspoon ground black pepper
2 cubes MAGGI® Chicken Bouillon, dissolved in 3 tablespoons water
2 cups oil for deep frying

Preparation

1. Sift the flour in a large bowl. Make a well in the center and add ghee and egg.
2. Rub flour with fingertips adding little water gradually and mixing thoroughly to form homogenous dough.
3. Divide the dough into 4 portions. Cover and set aside for 1 hour.
4. Combine the minced meat with onion, black pepper and the dissolved MAGGI® Chicken Bouillon . Mix well and set aside.
5. Roll out each piece of dough. Using a cup and cut the dough into round pieces. Place a tablespoon of meat mixture in the center of each piece and seal the edges by twisting them.
6. Deep fry the meat puffs in 180°C preheated oil until golden brown. Serve hot.

Middle Eastern Pastries - Middle-eastern pies recipe - Sambousek

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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

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Middle Eastern Hummus with veg sticks Recipe

The Lebanese Recipes kitchen offers Middle Eastern Hummus with veg sticks Recipe. Enjoy easy and healthy vegetarian dishes and learn how to make Middle Eastern Hummus with veg sticks.

Ingredients

400g can rinsed and drained chickpeas
1 tbsp tahini paste
2 crushed garlic cloves
juice of 1 lemon
4 tbsp olive oil
1 tbsp just-boiled water
1 tsp Marmite
sticks of carrot , cucumber, pepper and sesame flat breads to serve (see below)

FOR THE SESAME FLAT BREADS

200g self-raising flour
2 tbsp sesame seeds
a pinch of salt
a grind of black pepper

Preparation

1. Put the chickpeas, tahini and garlic cloves in a food processor and whizz until smooth. Add the lemon juice, olive oil, just-boiled water and Marmite. Whizz again until very smooth. Serve with sticks of carrot, cucumber and pepper and Sesame flat breads.
2. For the sesame flat breads, heat grill to high and dust a non-stick baking sheet with a little flour. Mix the self-raising flour, sesame seeds, a pinch of salt and a grind of black pepper in a large bowl. Stir in the natural yogurt and milk or water, then mix well to form a soft dough.
3. Divide the dough into 4 and press each piece into an oval approx 5mm thick. Place on the sheet and grill for 3 mins on each side until puffed and golden. Brush with a little olive oil before serving, if you like.

Nutrition Per Serving

190 kcalories, protein 5g, carbohydrate 14g, fat 13 g, saturated fat 2g, fibre 4g, sugar 4.2g, salt 0.36 g

Hummus Without Tahini Recipe - Hummus with Tahini - Authentic Middle Eastern Hummus

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Moroccan mince and rice - Moroccan mince and rice recipe

The Lebanese Recipes Kitchen invites you to try Moroccan mince and rice recipe. Enjoy Arabic Food and learn how to make super easy and tasty Moroccan mince and rice dish.

Ingredients (serves 4)

1 cup basmati rice
1 tablespoon olive oil
500g lamb mince
2 tablespoons pine nuts
2 tablespoons slivered almonds
1 tablespoon Middle Eastern seasoning (see note)
2 tablespoons chopped raisins
2 tablespoons chopped dried apricots
2/3 cup roughly chopped fresh flat-leaf parsley leaves
2 tablespoons lemon juice

Method

1. Cook rice following packet directions. Meanwhile, heat oil in a frying pan over medium-high heat. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned. Add pine nuts and almonds. Cook, stirring, for 4 minutes or until golden.
2. Add seasoning, raisins and apricots. Cook for 1 minute or until fragrant. Add rice, parsley and lemon juice. Toss to combine. Season with salt and pepper. Serve with lemon wedges.

Notes
Middle Eastern seasoning is a mix of cumin, garlic, onion, turmeric, paprika, coriander, parsley, pepper, cinnamon and nutmeg. Use it for grilled meats, roasted vegetables and rice or couscous dishes.

Source
Super Food Ideas - October 2008, Page 42
Recipe by Kerrie Sun

Chicken with Eggplant and Cauliflower Rice Recipe - Shish Taouk with White Rice - Egyptian Kushari Recipe

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Lamb Burgers - Lamb Burgers Recipe

The Lebanese Recipes Kitchen invites you to try Lamb Burgers Recipe. Enjoy Middle Eastern food and learn how how to make tasty lamb burgers.

Ingredients (serves 4)

800g lamb mince
1 tablespoon Middle Eastern spice mix
olive oil cooking spray
4 small pocket pita breads
1 bunch rocket, torn
2 tomatoes, thinly sliced
200g plain Greek-style yoghurt

Method

1. Combine mince and spice mix in a bowl. Mix with your hands until well combined. Divide mixture into 4 portions. Shape each into a 12cm (diameter) patty. Refrigerate for 30 minutes.
2. Heat a barbecue plate, frying pan or chargrill over medium heat. Spray with oil. Cook patties for 4 to 5 minutes each side or until cooked through. Transfer to a plate. Cover with foil and allow to stand for 5 minutes.
3. Split pocket breads about halfway through. Fill with rocket, tomato and patties. Serve with yoghurt.

Source
Super Food Ideas - September 2004, Page 68
Recipe by Tracy Rutherford

Lamb kofta with Lebanese bread and hummus recipe - Turkish lamb pizza with pumpkin & lentils recipe - Best Lebanese Lamb Recipes

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Middle-eastern pies recipe - How to make Middle-eastern pies

The home of Lebanese Recipes Invites you to try Middle-eastern pies recipe. Enjoy Middle eastern food recipes and learn how to make tasty Middle-eastern pies.

Makes 4
Ingredients

1 medium eggplant
2 tbs olive oil
1 onion, finely chopped
2 garlic cloves, crushed
400g minced lamb
2 tsp each ground cumin, ginger, paprika
1 cinnamon stick
1 tbs tomato paste
410g can chopped tomatoes
100ml red wine
2 tbs finely chopped preserved lemon rind*
125ml (1/2 cup) thick Greek yoghurt
1 tbs chopped coriander

Pastry
2 cups plain flour, sifted
125g unsalted butter
1 egg
1 egg yolk, beaten

Method

1. Cut the eggplant into 1/2cm dice, sprinkle with salt and set aside for 30 minutes to degorge.
2. To make the pastry, place flour and butter in a food processor and process until mixture resembles fine crumbs. Add egg and 1-2 tablespoons of water, and process until mixture forms a smooth ball. Cover in plastic wrap and refrigerate for 30 minutes.
3. Meanwhile, heat oil in a pan over medium heat. Add onion and fry for 1-2 minutes until just softened. Add garlic and lamb. Cook for 5 minutes until lamb has browned. Add spices and cook for 1 minute. Add tomato paste, tomatoes and wine, reduce heat to low and simmer, stirring occasionally, for 30 minutes.
4. Rinse eggplant and squeeze dry in a tea towel. Heat remaining oil in a separate frying pan over medium-high heat. Add eggplant and fry for 1-2 minutes until golden brown. Drain on paper towel, then add to lamb and cook over medium-low heat for 10 minutes until thick and pulpy. Cool slightly.
5. Preheat oven to 180°C. Grease pans. Roll out pastry and divide into 4. Use to line pans, leaving 2cm overhanging. Spoon a quarter of the lamb mixture into each case and fold up pastry, pleating as you go. Brush with egg yolk, place on a baking tray and bake for 25 minutes until golden.
6. Combine lemon rind, yoghurt and coriander, and serve with the pies.

Notes

* Available from delicatessens.

Source
delicious. - May 2002, Page 145
Recipe by Valli Little

Spinach Pie Recipe - Sambousek - Manoushe zaatar recipe
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Middle Eastern Fruit Cake Recipe - How to Make Middle Eastern Fruit Cake

The Lebanese recipes Kitchen (The home of Middle Eastern Food) invites you to try Middle Eastern Fruit Cake Recipe. Learn how to make Middle Eastern Fruit Cake and enjoy Middle Eastern food cooking.

Ingredients (serves 8)

250g pitted dates, roughly chopped
100g dried figs, roughly chopped
200g sultanas
100g shelled pistachio nuts
150g hazelnuts
Grated rind of 1 lemon
2/3 cup (100g) plain flour
1/2 tsp baking powder
1 tbs cocoa powder
360g caster sugar
3 eggs
1 tsp vanilla extract
2 tsp rosewater*
2 cups mixed glace fruits and edible dried rosebuds*
Method

1. 1. Preheat the oven to 150°C. Grease and line a 25 x 10cm loaf pan.
2. 2. Place all dried fruits, nuts and lemon rind in a large bowl. Sift in flour, baking powder, 1/2 teaspoon of salt and cocoa, and stir in 140g caster sugar. Beat eggs and vanilla until combined, add to fruit and nuts, and mix well. Pour into pan and bake for 1 hour or until a skewer inserted into centre comes out clean. Turn out onto a wire rack and cool.
3. 3. Place remaining sugar in a pan with 1 cup (250ml) water and stir over low heat until dissolved. Increase heat to high and boil for 10 minutes or until thick. Add rosewater. Pile glace fruits and rosebuds on top of cake. Drizzle with syrup. Cool before serving.

Notes

Rosewater is from gourmet food stores and selected supermarkets. Dried rosebuds are from Middle Eastern stores. Our are from Pariya Foods.

Source
delicious. - December 2003, Page 104
Recipe by Valli Little

Boozy Coffee & Walnut Cake - Cinnamon NutellaCake - GermanChocolate cake

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Middle Eastern rice pudding recipe - How to make Midle Eastern rice pudding

The Lebanese Recipes kitchen invites you to try Middle Eastern rice pudding recipe. Enjoy the Middle Eastern Cuisine and learn how to make wonderful rice pudding.

Ingredients (serves 4)

2 x 350g tubs Greek-style rice pudding
1/2 cup (125ml) thickened cream
2 tbs rosewater
1/2 tsp ground cardamom seeds
200g rose petal jam
2 tbs slivered pistachios, to garnish

Method

Heat the rice and cream gently in a saucepan over medium-low heat. Stir in the rosewater and cardamom. Warm the jam in the microwave or in a small saucepan over low heat. Divide rice among 4 warm bowls. Garnish with nuts and serve with warm rose petal jam.

Notes
Rosewater and rose petal jam are available from Middle Eastern food shops and selected supermarkets and delis

Source
delicious. - November 2007, Page 122
Recipe by Valli Little

Sahlab Recipe - Muhallabieh - Awamat

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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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Tahini & yogurt potato salad recipe

The Lebanese Recipes/Middle Eastern Kitchen offers Tahini & yogurt potato salad recipe. Very quick and easy to make and delicious!

Turn an old favorite into a waist-friendly Middle Eastern delight by mixing the sesame flavors of tahini with low-fat natural yogurt.

Preparation Time 15 minutes
Cooking Time 15 minutes

Ingredients (serves 8)

1.5kg kipfler or coliban (washed) potatoes
130g (1/2 cup) low-fat natural yogurt
2 tbs fresh lemon juice
2 tsp honey
2 tsp tahini (sesame paste)
6 green shallots, ends trimmed, thinly sliced
1/4 cup chopped fresh mint

Method

1. Place the potatoes in large saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and simmer for 12-15 minutes or until just tender. Drain. Set aside to cool.
2. Meanwhile, combine the yogurt, lemon juice, honey and tahini in a small bowl.
3. Cut the potatoes into thick slices and place in a serving bowl. Add the dressing, shallot and mint and gently toss until just combined. Season with salt and pepper. Serve immediately.

Notes
You can prepare this recipe to the end of step 2 up to 3 hours ahead. Store in separate airtight containers in the fridge. Continue from step 3 up to 30 minutes ahead.

Source
Good Taste - December 2006, Page 110
Recipe by Chrissy Freer

Lebanese potato salad - Potato Kibbeh in Oven Recipe - Middle Eastern Eggplant Salad Recipe

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Lebanese Meat Loaf (Kibbeh) Recipe

The home of Lebanese & Middle Eastern Recipes invites you to try traditional Lebanese Meat Loaf (Kibbeh) Recipe - An authentic side dish in the Lebanese Kitchen.

Yield: Makes 4 servings

Ingredients

1 cup bulgur wheat
2 cups coarsely chopped onions
1 pound ground lean (7% fat or less) beef or lamb
1/2 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
About 1 teaspoon salt
1/3 cup chopped parsley
Black peppercorns
1 cup plain nonfat yogurt
Preparation

1. Place bulgur in a fine strainer and rinse thoroughly with cool water.
2. In a food processor, finely chop the onions. Add beef, 1/2 cup water, pepper, cumin, cinnamon, and 1 teaspoon salt. Whirl until mixture is a smooth paste.
3. Add bulgur and 1/4 cup parsley; whirl just to mix.
4. Pat meat mixture evenly into a shallow 1- to 1 1/2-quart casserole. Cut through meat mixture to make diamonds 2 to 3 inches wide. Place a peppercorn in the center of each diamond.
5. Bake, uncovered, in a 425° oven until meat is no longer pink in center (cut to test), about 25 minutes. Sprinkle with remaining parsley and add salt to taste.
6. To serve, cut diamonds apart and accompany with yogurt.

Nutritional Information
Calories: 357 (22% from fat)
Protein: 32g
Fat: 8.8g (sat 3.2)
Carbohydrate: 39g
Fiber: 8g
Sodium: 674mg
Cholesterol: 66mg

Sunset, JANUARY 1998

Potato Kibbeh in Oven -baked kibbeh - KIBBEH NAYYEH

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Middle Eastern Eggplant Salad Recipe

The home of Lebanese/Middle Eastern Recipes invites you to try Middle Eastern Eggplant Salad Recipe. Reminiscent of baba ghanoush, this salad can be served alongside roasted or grilled meats or as a dip with crackers or flatbread.

Yield: 4 servings (serving size: 1/2 cup)

Ingredients

2 medium red bell peppers
1 medium tomato, peeled and seeded
3 tablespoons no-salt-added tomato paste
2 tablespoons water
1/2 teaspoon salt, divided
Dash of ground red pepper
3 garlic cloves, thinly sliced
1/4 cup olive oil
1 pound eggplant, cut into (1-inch) cubes
1/4 teaspoon freshly ground black pepper

Preparation

1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and chop.
3. Place tomato in a blender; process until smooth. Combine tomato puree, tomato paste, 2 tablespoons water, 1/4 teaspoon salt, ground red pepper, and garlic in a blender; process until smooth.
4. Heat oil in a saucepan over medium heat. Add eggplant; cook 30 minutes or until tender, stirring frequently. Stir in bell pepper and tomato mixture. Cook 5 minutes. Stir in remaining 1/4 teaspoon salt and black pepper.

Nutritional Information
Calories: 182
Fat: 14.1g (sat 2g,mono 9.9g,poly 1.7g)
Protein: 2.7g
Carbohydrate: 14.6g
Fiber: 6g
Cholesterol: 0.3mg
Iron: 1.2mg
Sodium: 315mg
Calcium: 25mg

Cooking Light, JULY 2009

Lebanese Fattoush Salad Recipe - Lentil & tomato salad with garlic lebanese bread - Raheb Salad

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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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Turkish lamb pizza with pumpkin & lentils recipe

The Lebanese Recipe Kitchen presents the Turkish lamb pizza with pumpkin & lentils recipe. This pizza is awesome! very easy and delicious. Baked until golden, Turkish bread makes a fantastic base for fresh toppings on a bed of deliciously tangy beetroot dip.

Preparation Time 20 - 25 minutes
Cooking Time 50 minutes
Makes 1 pizza

Ingredients (serves 4)

700g butternut pumpkin, peeled, deseeded, cut into 3cm pieces
Olive oil spray
1 x 430g loaf Turkish bread
1 (about 200g) lamb eye of loin (backstrap)
1 x 400g can brown lentils, rinsed, drained
1 x 200g ctn beetroot dip
Fresh mint leaves, to serve

Minted yoghurt
130g (1/2 cup) low-fat natural yoghurt
1 Lebanese cucumber, cut into 5mm pieces
1/2 small garlic clove, crushed
1/2 cup chopped fresh mint

Method

1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the pumpkin on the lined tray. Spray with olive oil spray. Roast for 30 minutes or until tender and golden.
2. To make the minted yoghurt, combine the yoghurt, cucumber, garlic and mint in a small bowl. Season with salt and pepper.
3. Bake the bread on the top shelf of oven for 10 minutes. Turn and bake for a further 10 minutes or until crisp and golden.
4. Meanwhile, heat a non-stick frying pan over medium-high heat. Spray both sides of the lamb with olive oil spray. Season with salt and pepper. Add to pan and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 3 minutes to rest.
5. Add the lentils and pumpkin to the frying pan and cook, tossing, for 2 minutes or until heated through.
6. Thinly slice the lamb across the grain. Spread dip over bread. Top with pumpkin mixture and lamb. Spoon over the minted yoghurt. Season with pepper. Sprinkle with mint to serve.

Notes
Time plan tip: Prepare this recipe to the end of step 2 up to 1 day ahead. Store the pumpkin and yoghurt in separate airtight containers in the fridge. Continue from step 3, 20 minutes before serving.

Source
Good Taste - June 2008, Page 70
Recipe by Gemma Luongo

Turkish Bread Pizza Recipe - Turkish Style Pizza Recipe - Lebanese Pizza Lahm bi ajeen Recipe

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Turkish Bread Pizza Recipe

The Lebanese Recipes kitchen presents the Turkish Bread Pizza Recipe. Delicious and simple to make. Enjoy middle eastern food & cooking recipes.

Makes 30

Ingredients

2 x 450g Turkish breads, cut in half lengthways
40ml (2 tbs) olive oil
700g jar good-quality thick tomato passata*
200g shredded ham
400g grated mozzarella cheese
1 tbs dried mixed Italian herbs
1 cup pitted black olives, halved

Method

1. Preheat the grill to high. Lay the bread halves on large baking trays and brush with the olive oil. Grill cut-side up until golden. Spread each slice with a quarter of the passata, then sprinkle the ham over the bread, followed by the cheese and herbs. Dot the olives over each pizza. Refrigerate until ready to serve.
2. Preheat the oven to 200°C.
3. Bake the pizzas for 8-10 minutes until the cheese has melted. Use a sharp knife to cut diagonally into wedges.
4. Place on platters and serve pronto!

Notes
Tomato passata (or sugo) is sieved tomatoes, available from supermarkets and delicatessens.

Source
delicious. - March 2003, Page 92
Recipe by Valli Little

Turkish Style Pizza Recipe - middle eastern spiced lamb pizza - Lebanese Pizza Manoushe zaatar recipe

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Chicken with yogurt & pomegranate recipe

The Lebanese Recipes/Middle Eastern cuisine invites you to try Chicken with yogurt & pomegranate recipe. Easy, fresh and versatile way to serve chicken, with sweet pomegranate seeds sprinkled on top.

Ingredients
olive oil
butter
1 chicken , about 1.8kg, jointed into 8 pieces
2 onions , finely sliced
1 tsp ground cumin
1 green chilli , halved, seeded and finely chopped
400ml fresh chicken stock , or from a cube or concentrate
500g Greek yogurt
2 tbsp plain flour
1 pomegranate , seeds removed and separated
1 tbsp coriander , freshly chopped

Method

1. Heat 2 tbsp olive oil with a knob of butter in a wide, heavy bottomed saucepan or sauté pan. Season the chicken pieces and brown them on both sides for about 5 minutes. Once they are a good golden color remove them. Add the onions and cook until golden. Stir in the cumin and the chillies and cook for a minute.
2. Put the chicken pieces back in the pan, together with any juices, and add the stock. Bring to the boil then turn the heat down very low. Cover and cook the chicken for 20 minutes, take the lid off and leave to cook for a further 20 minutes. The liquid will reduce slightly and the chicken should be cooked through (there should be no pink juices when you pierce it).
3. Mix the yogurt with the flour (this stabilises it and stops it from splitting). Add a small ladleful of the cooking liquid to the yogurt and mix well. Now add the yogurt to the chicken and mix carefully. Gently heat through then scatter with the pomegranate seeds and coriander and serve.

Try Just thighs

If you don't want to joint a whole chicken for this, use chicken thighs only, or a mixture of joints. If you want to make this as a stand-alone recipe, it can easily be doubled.

Source: olive magazine, January 2007.

yogurt chicken recipe - Roasted chicken with creamy walnut sauce recipe - Chicken with Eggplant and Cauliflower Rice Recipe

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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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Lamb kofta with Lebanese bread and hummus recipe

Enjoy the best Middle Eastern kitchen recipes and learn how to make wonderful Lamb kofta with Lebanese bread and hummus recipe.

Ingredients - Serves 4
4 lamb leg chops
1/4 cup pine nuts
1/2 small brown onion, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 garlic clove, crushed
1 tablespoon chopped fresh coriander leaves
1 tablespoon olive oil
Lebanese bread, hummus and salad leaves, to serve

Preparation

1. Remove fat and bone from chops. Roughly chop meat. Process lamb, pine nuts, onion, cumin, ground coriander, garlic and coriander leaves until almost smooth. Shape heaped tablespoons of lamb mixture into twenty, 6cm-long logs.
2. Heat oil in a frying pan over medium heat. Cook lamb in batches, turning, for 5 minutes or until browned and cooked through.
3. Serve lamb kofta with bread, hummus and salad leaves.

Notes

Tip: Freeze uncooked lamb kofta in a single layer in a large snap-lock bag for up to 3 months. Thaw in the fridge overnight. Continue recipe from step 2.

Hummus Recipes - Lamb Kofta Recipe - Kofta andVegetables Soup

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Lebanese Bread Salad Recipe - How to Make Lebanese Bread Salad

The Lebanese Recipes kitchen invites you to try a traditional Middle Eastern/Lebanese Bread Salad dish, great during summer time. This salad recipe includes pita bread, cucumber, cherry tomatoes, scallions, fennel bulb, celery, fresh mint, fresh parsley, olive oil, lemon juice, and garlic.

Ingredients - Makes 4 to 6 servings
2 stale 7-inch pitas, split open
1 cucumber, quartered and thinly sliced
14 cherry tomatoes, halved
3 scallions, thinly sliced
1 small fennel bulb, cored and diced
2 stalks celery, sliced
2 tablespoons roughly chopped fresh mint
½ bunch roughly chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
Juice of 1 lemon
1 clove garlic, finely chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Store-bought hummus (optional)

Preparation

Preheat oven to 350° F. Place the pita rounds on a baking sheet and toast in oven until crisp and light brown, about 10 minutes. Break into bite-size pieces and set aside. Toss together the cucumber, tomatoes, scallions, fennel, celery, mint, and parsley. Cover and chill. Meanwhile, in a small bowl, whisk together the oil, lemon juice, garlic, salt, and pepper. Combine the vegetables and dressing, and fold in the pits pieces. Serve with hummus, if desired.

Nutritional Information
Calories: 199 (51% from fat)
Fat: 11g (sat 2g)
Protein: 4mg
Carbohydrate: 22g
Fiber: 3g
Cholesterol: 0mg
Iron: 2mg
Sodium: 283mg
Calcium: 81mg

Fattoush Salad Recipe - Toasted Pita and Bean Salad Recipe - Lebanese Salad Recipes

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Toasted Pita and Bean Salad Recipe - How to Make Toasted Pita and Bean Salad

Enjoy a wonderful Middle Eastern/Lebanese Toasted Pita and Bean Salad Recipe. Beans add protein to this tasty riff on the classic Middle Eastern salad fattoush, made with lettuce, cucumbers, tomato, mint, and pita bread.

Ingredients
2 whole-wheat pita breads, cut or torn into bite-size pieces
2 clove(s) garlic, peeled
1/8 teaspoon(s) salt
2 tablespoon(s) fresh lemon juice
2 tablespoon(s) ground toasted cumin seeds (see Tips & Techniques)
3 tablespoon(s) extra-virgin olive oil
Freshly ground pepper to taste
2 cup(s) cooked pinto beans, well drained and slightly warmed (see How to Cook a Pot of Beans, below)
1 cup(s) diced plum tomatoes or 1/2 pint cherry tomatoes, quartered
1/2 cucumber, peeled and diced
1 cup(s) sliced romaine lettuce
1 cup(s) crumbled feta cheese
3 tablespoon(s) chopped fresh parsley
3 tablespoon(s) chopped fresh mint

Preparation

1. Preheat oven to 400°F.
2. Spread pita pieces out on a large baking sheet. Bake until crisp and beginning to brown, 5 to 7 minutes. Let cool on the pan.
3. Mash garlic and salt with the back of a chef's knife to form a paste. Transfer to a bowl, add lemon juice and ground cumin and whisk to blend. Add oil in a slow, steady stream, whisking continually. Season with pepper.
4. Place beans, tomatoes, and cucumber in a serving bowl. Add the toasted pita, lettuce, feta, parsley, mint, and the dressing; toss to mix. Season with more pepper. Serve immediately.

Carb Servings: 2 1/2 starch, 1 vegetable, 2 medium fat meat, 2 fat Carbohydrate Servings: 2 Nutrition Bonus: Folate (49% daily value), Vitamin A (38% dv), Vitamin C (30% dv), Calcium (28% dv), Iron (22% dv), Magnesium (21% dv), Potassium (19% dv).

Tips & Techniques

Tip: Toast cumin seeds in a small skillet over medium heat, stirring occasionally, until very fragrant, 2 to 5 minutes. Let cool. Grind into a powder in a spice mill or blender.

How to Cook a Pot of Beans:

1. Pick over 1 pound dry beans to remove any pebbles or broken beans and rinse well under cold water. Place in a large bowl, cover with 3 inches of cold water, and soak for 4 to 24 hours.
2. When you're ready to cook the beans, heat 3 tablespoons extra-virgin olive oil in a large saucepan over medium heat. Add 1 small chopped onion, 2 to 3 chopped garlic cloves, and 1 chopped celery stalk (optional). Cook, stirring, until the vegetables are beginning to soften, 3 to 4 minutes. Drain the beans and add to the pan. Add enough cold water to cover the beans by 1 inch. Bring to a boil and boil for 5 minutes. Lower the heat to a bare simmer, partially cover, and cook, stirring occasionally, until tender, 20 minutes to 3 hours, depending on the freshness of the beans. If at any time the liquid level drops below the beans, add 1 cup hot water. When the beans are nearly soft, stir in 1 to 1 1/2 teaspoons salt. (Do not drain: beans are best stored in their cooking liquid and the liquid can be used in some recipes.) Makes about 6 cups.

Lebanese Fattoush - Chickpea Fattoush - Lentil Tabbouleh Recipe

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