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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Lentil Tabbouleh Recipe - How to Make Lentil Tabbouleh

Enjoy the best Middle Eastern/Lebanese recipes and learn how to make delicious Lentil Tabbouleh salad dish. Lentils, bulgur, and fresh vegetables in a minty, lemon dressing make a healthy warm-weather, side-dish salad.

Ingredients
6 cup(s) water
1 cup(s) bulgur
1 cup(s) French green lentils or brown lentils, picked over, rinsed, and drained
Salt
Pepper
1/3 cup(s) fresh lemon juice, plus lemon wedges for garnish
2 tablespoon(s) olive oil
6 large plum tomatoes, chopped
1 medium (13- to 14-ounce) English (seedless) cucumber, peeled in alternating strips and chopped
3 green onions, thinly sliced
1 cup(s) packed fresh mint leaves, chopped

Preparation

1. In covered 3-quart saucepan, heat water to boiling on high. In medium bowl, place bulgur; cover with 2 cups boiling water. Let stand 30 minutes. Drain well.
2. Meanwhile, to remaining boiling water in saucepan, add lentils and 1/2 teaspoon salt. Reduce heat to low; cover and simmer 15 to 20 minutes or until lentils are tender. Drain lentils well in colander.
3. In large bowl, whisk lemon juice, oil, 3/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until blended. Add warm bulgur and lentils; stir to coat. Let stand 15 minutes or until cool.
4. Stir tomatoes, cucumber, and green onions into bulgur mixture. Cover lentil tabbouleh and refrigerate at least 2 hours or overnight. To serve, stir in mint and garnish with lemon wedges.

Tabbouleh with Tuna Recipe - Tabbouleh-Style Couscous with Veggie Burgers - Chicken tabbouleh

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Tabbouleh-Style Couscous with Veggie Burgers Recipe

Enjoy Lebanese/Middle Easter recipes and learn how to make great Tabbouleh-Style Couscous with Veggie Burgers.

This dish combines the taste of the Mediterranean with the great burger flavor of Morningstar Farms® Grillers® Original.

Ingredients

4 Morningstar Farms® Grillers® Original
1 1/3 cup(s) vegetable broth
2 clove(s) garlic, minced
1 cup(s) quick-cooking couscous
1 1/2 cup(s) chopped tomatoes
2/3 cup(s) sliced green onions
1/4 cup(s) slivered fresh basil
3 tablespoon(s) lemon juice
2 tablespoon(s) chopped fresh mint
4 teaspoon(s) olive oil
1/4 teaspoon(s) pepper
1/3 cup(s) reduced-fat feta cheese

Directions

1. Cook Morningstar Farms® Grillers® Original burgers according to package directions.
2. Meanwhile, in medium saucepan bring broth and garlic to boiling. Stir in couscous. Remove from heat. Let stand, covered, about 5 minutes or until liquid is absorbed.
3. In large bowl combine couscous mixture, tomatoes, onions, basil, lemon juice, mint, oil, and pepper. Spoon onto 4 serving plates. Top each with warm burger. Sprinkle with feta cheese.

From morningstarfarms.com

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Tabbouleh with Tuna Recipe - How to Make Tabbouleh with Tuna

Enjoy delicious Middle Eastern Traditional Salad recipes and learn how to make wonderful dish of Tabbouleh with Tuna.

It seems that every Middle Eastern household has its own version of tabbouleh. Some people prefer the salad made with mostly herbs and greens; others include tomatoes; and some add spices like Aleppo pepper, sumac, and allspice. This version, made with a little tuna, becomes a main course. Serve it as is or stuffed into pitas.

Ingredients (Serves 4)

1 cup bulgur
2 cups water
6 scallions, white bulbs only, sliced thin
1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice
6 radishes, sliced thin
1 carrot, grated
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
1 6- ounces can tuna packed in oil
2 tablespoons olive oil
1/3 cup lemon juice (from 2 lemons)
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper

Preparation

1. In a small saucepan, combine the bulgur and the water. Bring to a boil over high heat. Reduce the heat to low and cook, covered, until the bulgur is tender and most of the water has been absorbed, about 15 minutes. Drain and transfer to a medium bowl to cool.
2. When the bulgur is cool, stir in the scallions, cucumber, radishes, carrot, parsley, and mint. Add the tuna with its oil, the olive oil, lemon juice, salt, and pepper. Mix gently to combine.

Tabbouleh Tips:
To cook the bulgur traditionally, put it in a bowl, pour boiling water over it, let it soak for about thirty minutes, and drain. The texture will be a bit firmer.

The longer tabbouleh sits, the better it gets. As the juices from the vegetables soak into the bulgur, the flavors marry. Try some the next day.

Be sure to use the oil from the tuna. If you don't, you'll need to add another tablespoon and a half of olive oil.

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