Cauliflower Stew With Tahini Sauce Recipe - How to Make Cauliflower Stew With Tahini Sauce

You are invited to try a delicious Lebanese recipe for Cauliflower Stew With Tahini Sauce. Enjoy a vegetarian Lebanese dish and learn how to make wonderful Cauliflower Stew With Tahini Sauce. This recipe consists of cauliflower, potatoes,onions, garlic, tahini (sesame paste), white vinegar, fresh lemon juic,e pomegranate molasses, orange juice, and sumac. This recipe is posted based on a special request from one of the site followers. It's yummy middle eastern dish...Enjoy!

Ingredients:

1 small head cauliflower, cut into medium florets
2 medium potatoes, cut in 1-inch chunks
3 medium onions peeled and thinly sliced
2 garlic cloves, crushed
6 tbls tahini (sesame paste)
2/3 cup Water
1 tbls white vinegar
1/3 cup fresh lemon juice
1 1/2 tbls pomegranate molasses
Juice of 1 orange and grated peel (not the bitter white part)
1 tsp salt (to taste)
1 tsp sumac

Preparation:

1. Heat the oil in a medium saucepan over medium-high heat until a bread cube dropped into the oil turns light golden after 15 seconds.
2. Add half the cauliflower to the hot oil and fry, turning occasionally, for 8 minutes or until light golden. Remove with a slotted spoon and transfer to a plate lined with paper towel to drain. Repeat with remaining cauliflower.
3. Add potatoes to the hot oil and fry until light golden. Remove and transfer to a plate lined with paper towel to drain.
4. Add sliced onion to the oil and fry turning occasionally until light golden.
5. To make the tahini sauce, place the tahini, and water in a meduim bowl and stir well until smooth. Then, add crushed garlic, vinegar, lemon juice, pomegranate molasses, salt, sumac, orange juice, and grated orange. Stir all ingredients very well.
6. Place the tahini sauce in a large saucepan. Bring to the boil stirring frequently.
7. Add fried cauliflower, fried potatoes, and fried onion to the sauce then cook over meduim heat for 30 minutes. If the sauce is very thick, you can add a little water and stir.
8. Serve hot or cold. (You can also serve it hot with Lebanese Rice).

Notes:

• The tahini sauce can be made up to 2 days ahead and kept in an airtight container in the fridge.
  
• The cauliflower can be cut into florets 1 day ahead and kept in an airtight container in the fridge.

3ijjit qarnabit (cauliflower omelet) - arnabeet mekleh (fried cauliflower) - kabees el qarnabeet (Cauliflower Pickles)

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Cucumber Yogurt Salad...Khyar Bi Laban

Enjoy middle eastern salad recipes... Khyar bi laban is a cucumber salad with yogurt. It is a vegetarian favorite. This recipe is perfect if you like to use organic ingredients. Served cold, its makes a great addition to any meat dish or as an appetizer.

Ingredients:

4 cucumbers, peeled and cut into thin slices
1 1/2 pints plain yogurt
2 tablespoons salt
1 tablespoon fresh mint
1 clove garlic

Preparation:

1. Place sliced cucumbers in strainer and sprinkle salt on them. Set aside.
2. Crush garlic and mash together with mint with mortar and pestle or with wood spoon.
3. Combine yogurt and garlic.mint mixture together. Stir well.
4. Fold in cucumber slices and serve cold.
5. Add mint as a garnish to the top.

Variations

Cucumbers can be quartered lengthwise and then chopped into thin, small pieces instead of round slices. It's a matter of preference.

Parsley tabbouleh - Fattoush Salad Recipe - Hummus with yogurt

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Falafel and hommus wrap

Enjoy best Lebanese & middle eastern sandwich recipes and learn how to make Falafel and hommus wrap.

Ingredients (serves 4)
4 multigrain wraps
1/2 cup hommus dip
1/2 baby cos lettuce, leaves separated, torn
150g tabouli
1 Lebanese cucumber, cut into ribbons
6 (225g) falafel with sesame seeds, halved

Method
Place wraps on a flat surface. Spread hommus along centre of each wrap. Top with lettuce, tabouli, cucumber and 3 falafel halves. Roll up firmly to enclose filling. Serve.

Notes

• You can use any type of bread or rolls. For kids, use wholemeal, wholegrain or light rye.
• Wrap sandwiches in plastic wrap. Store in the fridge until ready to pack into lunch boxes. Pack sandwiches with ice bricks or frozen drinks to keep the fillings cool.

Source
Super Food Ideas - February 2009, Page 40
Recipe by Liz Macri

Falafel burgers - Falafel Recipe - Hummus Without Tahini Recipe

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Spiced almond fish with fattoush recipe - How to make Spiced almond fish with fattoush

The lebanese recipes blog invites you to try Spiced almond fish with fattoush. Enjoy Lebanese cooking and learn how to make spiced almond fish with fattoush.

Ingredients (serves 4)
1/3 cup flaked almonds, finely chopped
1/4 cup dukkah with almonds (see note)
1 teaspoon finely grated lemon rind
4 (150g each) salmon fillets, skin removed, cut into 5cm pieces
vegetable oil, for shallow-frying

Fattoush
1 large Lebanese bread round
2 medium tomatoes, roughly chopped
1 Lebanese cucumber, chopped
1/2 small red onion, halved, thinly sliced
1 cup fresh flat-leaf parsley leaves
2 tablespoons olive oil
2 tablespoons lemon juice

Method

1. Combine almonds, dukkah and lemon rind on a plate. Press fish in mixture to coat. Pour oil into a large frying pan until base is covered. Heat over medium heat. Cook fish for 2 to 3 minutes for medium or until cooked to your liking.
2. Meanwhile, make fattoush Grill bread until browned and crisp. Break into bitesized pieces. Combine tomato, cucumber, onion, parsley, olive oil and lemon juice in a bowl. Add bread. Toss to combine.
3. Serve fish with fattoush.

Notes
Dukkah is an Egyptian spice blend made with roasted nuts, seeds and spices. You can find it in the spices aisle of larger supermarkets.

Source
Super Food Ideas - March 2009, Page 50 - Recipe by Cathie Lonnie

Pan-fried fish with tabouli - lebanese broiled fish (samak mashwi) - lebanese fattoush

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Turkish Doughnuts with Rose Hip Syrup Recipe

Lebanese Recipe blog invites you to try delicious Turkish Doughnuts with Rose Hip Syrup.

Turkey is a paradise for street-food fans, when you travels there, try nibbling on the airy doughnuts soaked in syrup that are offered by many vendors. Let's make them by lacing a basic cream-puff dough with cardamom and cinnamon. Dried rose hips steeped in the syrup add a little texture and tartness to the sticky, fragrant bites.

Ingredients:

For rose hip syrup:
1 cup water
1 1/2 cups sugar
1/2 cup dried rose hips
1 teaspoon green cardamom pods
1/4 cup rose water
2 tablespoons fresh lemon juice

For doughnuts:
1 cup all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon ground cardamom
1/4 teaspoon cinnamon
1 cup water
1 stick unsalted butter, cut into pieces
1 tablespoons sugar
3 large eggs, warmed in very warm water 10 minutes
About 10 cups vegetable oil for frying

Equipment: a deep-fat thermometer

Preparation

Make rose hip syrup:
Bring water, sugar, rose hips, and cardamom pods to a simmer in a small heavy saucepan over medium-low heat, stirring until sugar has dissolved, then gently simmer, uncovered, until rose hips are softened, about 30 minutes. Remove from heat and stir in rose water and lemon juice.

Make doughnuts while syrup simmers:
Whisk together flour, kosher salt, and spices in a small bowl.

Bring water to a boil with butter and sugar in a 3-quart heavy saucepan, stirring until butter has melted. Add flour mixture all at once and cook over medium heat, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 1 minute, then cook, stirring constantly, 1 minute more. Cool 5 minutes.

Add eggs 1 at a time, beating well with a wooden spoon after each addition. (Dough will appear to separate at first but will become smooth.)

Heat 2 inches oil to 350°F in a wide 5-quart heavy pot over medium-high heat.

Divide dough into 12 portions. With wet hands, form each portion into a 2-inch ball (dough will be sticky). Slightly flatten one ball in a wet palm, then make a 1-inch hole in center with fingers and add to hot oil. Quickly repeat with 5 more balls and fry, turning occasionally, until golden-brown and just cooked through (cut one open to test), about 8 minutes. Transfer with a slotted spoon to paper towels to drain. Return oil to 350°F and repeat with remaining dough.

Reheat syrup (if necessary), then dip each doughnut in syrup, turning to coat, and transfer to a platter. Drizzle doughnuts with some of remaining syrup and serve warm.

Notes:

• Syrup can be made 1 day ahead and chilled. Reheat before using.
• Doughnuts can be fried 3 hours ahead and kept at room temperature. Reheat on a baking sheet in a 350°F oven 10 to 15 minutes, then dip in hot syrup.

Turkish Delight Pistachio - Turkish Coffee Recipe - Turkish pavlova

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Roasted chicken with creamy walnut sauce recipe

Enjoy turkish cooking and try an easy recipe for roasted chicken with creamy walnut sauce. Learn how to make delicious Roasted chicken with creamy walnut sauce. This Turkish-inspired sauce makes a wonderful alternative to a classic bread sauce

Prep 15 mins
Cook 40 mins

Ingredients - Serves 4

8 chicken thighs , skin on and bone in
1 tsp cumin
½ tsp paprika
2 tbsp olive oil
6 pitta breads
150ml hot chicken stock
175g walnuts
1 small onion , chopped
2 garlic cloves , chopped
50ml single cream
juice 1 lemon
handful coriander , chopped

Method

1. Heat oven to 200C/180C fan/gas 6. In a roasting tin, toss together the chicken, cumin, paprika, 1 tbsp olive oil and seasoning. Cook for 40 mins until the chicken is crisp and cooked through.
2. Meanwhile, tear up 1 pitta bread and place in a small bowl. Pour over a couple of tbsp chicken stock and leave to soak. Dry-fry the walnuts in a frying pan for about 3 mins until golden and toasted. Set aside. Heat the remaining oil in the pan and cook the onion and garlic until softened. Place the softened pitta bread, onion mixture and most of the nuts into a blender. Pour over the rest of the chicken stock and whizz together until a rough paste forms. Return the mixture to the pan. Add the cream and lemon juice, season and keep warm.
3. When the chicken is cooked, arrange on a platter. Stir the coriander through the sauce and spoon into a bowl. Roughly chop the remaining walnuts and scatter over the chicken. Toast the pittas, cut into wedges and serve alongside

Try Walnut & apple strudels

Heat 85g caster sugar and 25g butter in a pan. Tip in 2 peeled, chopped Granny Smith apples and pinch cinnamon, cook for 5-10 mins to soften. Stir in 25g toasted, chopped walnuts. Halve 2 large sheets filo pastry; brush with melted butter. Divide mixture between them and roll up like spring rolls. Brush with more butter and bake at 200C/180C fan/ gas 6 for 20 mins.

Nutrition Per Serving
1245 kcalories, protein 67g, carbohydrate 54g, fat 86 g, saturated fat 20g, fibre 4g, sugar 5g, salt 1.76 g

Recipe from Good Food magazine, January 2010.

Roasted Chicken Stuffed with Rice - roasted chicken with green beans saffron rice - Roasted Lamb Leg with Oriental Rice

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Syrian Okra and Meat Stew Recipe

Easy recipe for Okra and Meat Stew. Enjoy Syrian cuisine and learn how to make delicious Okra and Meat Stew... serve with rice.

Preparation time : 20 minutes
Cooking time : 1 hour, 30 minutes

Ingredients

600 g okra, small size
2 cups oil for deep frying
500 g beef, cut into cubes
4 cups water or 1 liter
4 medium tomatoes or 600 g, diced
2 cubes MAGGI® Flavored Mutton Bouillon
½ tablespoon butter
4 cloves garlic, crushed
¾ cup coriander leaves or 50 g, chopped

Preparation

1. Clean the okra then deep fry until half way cooked. Remove and set aside.
2. Add meat and water to a large saucepan. Bring to boil and skim froth as it appears. Then reduce heat and simmer for 1 hour or until meat is almost cooked.
3. Add tomato, MAGGI® Flavored Mutton Bouillon cubes, add more water if needed, and simmer until meat is tender.
4. Melt the butter in a frying pan and fry the garlic and coriander for almost a minute, then add it to the stew with the fried okra.
5. Simmer for 10 minutes and serve.

Serving tips : Serve with cooked rice.

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Syrian Green Peas Stew Recipe

Enjoy Syrian food cooking recipes and learn how to make delicious Green Peas Stew.

Ingredients

4 cups water or 1 liter
400 g lamb shanks, cut into cubes
1 small onion or 100 g, cut into small cubes
2 cubes MAGGI® Flavored Mutton Bouillon
½ teaspoon mixed spices
2 large carrots or 300 g, diced
2½ tablespoons tomato paste
750 g peas, green, frozen, thawed

Preparation

1. Add water and lamb cubes to a large saucepan. Bring to boil and skim froth as it appears.
2. Add onion and MAGGI® Flavored Mutton Bouillon cubes. Season with spices and simmer over low heat for 1 hour or until meat is tender.
3. Add carrots, tomato paste and green peas. Add more water if necessary and simmer for another 10–15 minutes or until carrot and green peas are cooked.

Bamia Stew Recipe - potato stew - green bean stew (yakhnit loubieh)

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Dolma Recipe - How to make Dolma

The Lebanese Recipes blog invites you to try an easy recipe for Iraqi Dolma. Enjoy traditional Iraqi cooking and learn how to make best dolma dish.

Ingredients

2 medium onions or 300 g, cut into thin slices
4 small eggplants or 300 g
4 small zucchini or 400 g
4 small potatoes or 400 g
4 small green bell peppers or 300 g

For the stuffing:
250 g lean minced lamb
4 cloves garlic, crushed
1 small onion or 100 g, finely chopped
½ cup egyptian rice or 100 g
1½ teaspoons ground cumin
¾ teaspoon ground black pepper
¼ cup fresh parsley, chopped
1 cube MAGGI® Chicken Less Salt Bouillon, crumbled

For the sauce:
1 tablespoon tamarind
1 cube MAGGI® Chicken Less Salt Bouillon
1½ cups boiling water or 375 ml

Preparation

1. Spread the sliced onions in the base of a large pot.
2. Wash and hollow eggplants, zucchinis, potatoes and bell peppers. Place them in a bowl with water to prevent changing their color.
3. Combine minced lamb, garlic, onion, rice, cumin, black pepper, parsley and MAGGI® Chicken Less Salt Bouillon cube.
4. Drain hollowed vegetables from water then stuff them with meat mixture. Arrange them over onion slices in the pot.
5. Dissolve Tamarind and MAGGI® Chicken Less Salt Bouillon cube in hot water. Pour stock over the vegetables.
6. Bring to boil, cover and cook over low heat for 35 minutes or until the vegetables and rice are cooked.
7. Place the vegetables on a large serving dish, add sauce and serve.

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Greek Stuffed Vine Leaves Recipe - How to Make Greek Stuffed Vine Leaves

The lebanese Recipes blog invites you to try an easy recipe for Greek Stuffed Vine Leaves. Enjoy middle eastern cooking and learn how to make delicious Greek Stuffed Vine Leaves.

Preparation time : 25 minutes
Cooking time : 45 minutes

Ingredients
3 tablespoons olive oil
1 small onion or 100 g, finely chopped
300 g minced lamb
1 clove garlic, crushed
¼ teaspoon ground black pepper
1 cube MAGGI® Chicken Bouillon
¾ cup egyptian rice or 150 g
2 tablespoons fresh dill, finely chopped
¼ cup fresh parsley, finely chopped
1 teaspoon fresh mint, finely chopped
3 tablespoons pine seeds, roasted
¼ cup water or 60 ml
50 pieces vine leaves
1 cube MAGGI® Chicken Bouillon, dissolved in 2 cups or 500 ml water

Preparation

1. Heat the oil in a pan, sauté onions on medium heat for 3-4 minutes until soft. Add lamb, garlic, black pepper and cook until no traces of pink color remain.
2. Add MAGGI® Chicken Bouillon cubes, rice, dill, parsley, mint, pine seeds and water. Stir for 2-3 minutes until rice absorbs the water. Place aside to cool.
3. To stuff a grape leaf, place it on a working board with the dull side and the stem facing up. Place a teaspoon of the stuffing on the lower part of the leaf, fold the outside edges of the leaf towards the center and roll tightly into the shape of a finger.
4. Line the bottom of a sauce pan with 2 layers of unstuffed leaves then place the rolled stuffed leaves above them alternating the direction of each layer.
5. Add the dissolved MAGGI® Chicken Bouillon cubes; add enough stock to just below top level of rolls. Press with plate and bring to a boil, then lower the heat. Cover and simmer for 40-45 minutes until the leaves are tender and the rice is cooked.
6. Serve warm, garnished with lemon slices and sprinkle generously with their sauce.
7. Cooking tips : When using preserved leaves, soak in cold water for 30 minutes, replacing water several times to remove salt. If using fresh leaves, let stand in hot water for 10 minutes to soften.

Stuffed Baby Zucchini and Vine Leaves with Lamb Chops - waraa' 3inab (stuffed vine leaves) - Mahshi Malfouf Rolls Recipe

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Lamb Stuffed Zucchini Recipe - Recipe for Lamb Stuffed Zucchini

The Lebanese Recipes blog invites you to try an easy recipe for Lamb Stuffed Zucchini. Enjoy Middle eastern cooking and learn how to make delicious dish of Lamb Stuffed Zucchini.

Preparation time :	25 minutes
Cooking time :	1 hour, 20 minutes

Ingredients
1½ kg zucchini, small size
2 tablespoons ghee
1 medium onion or 150 g, finely chopped
350 g minced lamb
½ teaspoon ground cinnamon
½ teaspoon ground black pepper
2 cloves garlic, crushed
¾ cup egyptian rice or 150 g, washed and drained
1 medium tomato or 150 g, finely chopped
2 cups water or 500 ml
2 cubes MAGGI® Mutton Bouillon

Preparation

1. Hallow the zucchini, wash well and set aside.
2. Heat ghee in a large saucepan, add onion, meat, spices and garlic. Sauté while stirring for 3-4 minutes. Remove from heat then mix it with the rice and tomato.
3. Stuff the zucchini with the meat and rice mixture and arrange in a large casserole. Place 2 plates on top of the zucchini to press them down.
4. Combine water and MAGGI Authentic Taste Mutton Stock cubes in a sauce pan, bring to boil then pour over the zucchini in the casserole.
5. Cover and simmer over low heat for 1 hour or until zucchini and rice are cooked.

Stuffed Baby Zucchini and Eggplant with Beef Shanks - Stuffed Zucchinis With Yogurt Sauce Recipe - Yalanji Recipe

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Moroccan Couscous with Chicken and Prunes Recipe

The Lebanese Recipes site invites you to try tasty Moroccan Couscous with Chicken and Prunes. Learn how to make the best Moroccan Couscous with Chicken and Prunes. This recipe consists of chicken, onion, garlic, parsley, mint, cardamon, saffron, olive oil, lemon juice, tomatoes, cinnamon, Orange zest, chickpeas, Prunes, and black olives.

Preparation time : 15 minutes
Cooking time : 40 minutes

Ingredients
1 kg skinned chicken drumsticks or 8 pieces
1 large onion or 200 g, chopped
6 cloves garlic, crushed
½ cup fresh parsley or 35 g, chopped
¼ cup fresh mint or 15 g, finely chopped
1 teaspoon ground cardamom
¼ teaspoon saffron filaments
¼ cup olive oil or 60 ml
¼ cup lemon juice or 60 ml
3 medium tomatoes or 450 g, diced
2 small cinnamon sticks
Orange zest, one small piece only
2 cups water or 500 ml
2 cubes MAGGI® Chicken Bouillon
1 tin canned chickpeas or 400 g, drained
2/3 cup prunes or 130 g, pitted and halved
1/3 cup black olives or 50 g, pitted

Preparation:

1. In a large bowl, combine chicken, onions, garlic, parsley, mint, cardamom, saffron, olive oil and lemon juice. Toss all the ingredients well. Cover and refrigerate for a minimum of 5 hours or over night to marinate.
2. To cook, heat a large pot, add chicken pieces with the marinade sauce, cook over medium to high heat for 5 to7 minutes or until chicken pieces are light golden brown.
3. Add tomato, cinnamon sticks, orange zest, water, MAGGI® Chicken Bouillon cubes and chickpeas.
4. Bring to a boil, cover and simmer for 35 minutes or until the chicken pieces become tender.
5. Stir in prunes and olives and simmer for another 5 minutes.
6. Remove cinnamon sticks and serve with couscous.

Moroccan Chicken and Couscous - Lebanese Couscous - couscous with seven vegetables

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