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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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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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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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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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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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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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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Baba ganoush on pita

Easy and tasty recipe for Baba ganoush on pita. Enjoy middle eastern food cooking and learn how to make the beast baba ganoush on warm pita. The creamy Middle Eastern eggplant dip called baba ganoush is traditionally served with warm pita and an assortment of salads. Here, the pita is topped with the dip and a mixture of romaine, tomato, and cucumber for an extraordinarily tasty meal.

Ingredients serves 4
2 large eggplants (about 2 pounds each), peeled and cut into 1-inch cubes
3 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon fresh-ground black pepper
8 pitas
1/4 cup lemon juice (from about 1 lemon)
1/3 cup tahini
3/4 teaspoon ground cumin
2 cloves garlic, peeled
1 small head romaine lettuce (about 3/4 pound), cut crosswise into 1-inch strips (about 5 cups)
1 plum tomato, halved lengthwise and cut crosswise into thin strips
1 cucumber, peeled, halved lengthwise, seeded, and sliced thin
1/2 teaspoon wine vinegar

Preparation

1. Heat the oven to 450°. Put the eggplant cubes on a large baking sheet and toss with 2 tablespoons of the oil and 1/4 teaspoon each of the salt and pepper. Arrange the cubes in a single layer and roast, stirring occasionally, until soft and golden, about 15 minutes. Set aside to cool.
2. Reduce the heat to 350°. Wrap the pitas in aluminum foil, making two packets of four, and warm in the oven for 10 minutes.
3. Meanwhile, put the roasted eggplant, the lemon juice, tahini, cumin, garlic, and 1/4 teaspoon of the salt in a blender or food processor puree until smooth.
4. In a medium glass or stainless-steel bowl, combine the lettuce, tomato, and cucumber. Add the vinegar and the remaining tablespoon of oil and 1/4 teaspoon each of salt and pepper. Toss to combine. Spread some of the baba ghanouj on each pita and then top with the salad.

Baba ghanouj - Baba Ganush - baba ghanoush - pita bread

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Grilled Eggplant with Lebneh Recipe - How to Make Grilled Eggplant with Lebneh

Tasty and easy Middle Eastern vegetarian recipe for Grilled Eggplant with Lebneh. Enjoy Cooking and learn how to make the best dish of Grilled Eggplant with Lebneh. This recipe consists of labneh, garlic, eggplant, olive oil, and fresh mint leaves.

If you're using whole-milk plain yogurt instead of lebneh, you'll have to allow extra time (at least 8 hours) for draining.

Active time: 20 min Start to finish: 50 min

Ingredients
1/2 cup lebneh* (thick Middle Eastern–style yogurt) or 1 cup whole-milk plain yogurt
1 garlic clove
1 teaspoon salt
2 to 4 tablespoons water
2 lb eggplant (2 medium), cut crosswise into 3/4-inch-thick slices
1/2 cup olive oil

Garnish: fresh mint leaves

Preparation

1. If using whole-milk plain yogurt, drain in a paper-towel-lined sieve set over a bowl, covered and chilled, 8 to 12 hours.
2. Mince garlic and mash to a paste with a pinch of salt, then transfer to a bowl. Whisk in lebneh or drained yogurt, 1/4 teaspoon salt, and enough water to make mixture resemble well-stirred sour cream.
3. Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on moderately high, covered, 10 minutes, then reduce heat to moderate.
4. Brush eggplant slices generously with oil on both sides and sprinkle with remaining 3/4 teaspoon salt. Grill slices on lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, until eggplant is tender, 12 to 15 minutes total. Transfer as cooked to a platter, arranging slices in 1 layer. Put a spoonful of yogurt mixture on each eggplant slice and top with a mint leaf.

Cooks' note: If you aren't able to grill outdoors, eggplant can be cooked in a hot well-seasoned ridged grill pan over moderate heat, turning over occasionally, 10 to 12 minutes total, or broiled in a shallow baking pan (4 to 6 inches from heat), turning over occasionally, 15 to 20 minutes total. * Available at Middle Eastern markets.

epicurious

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Middle Eastern Pastries - How to Make Middle Eastern Pastries

Easy and delicious recipe for Middle Eastern pastries. Learn how to make one of the most popular middle eastern pastries. It's served as an appetizer or side dish. Thsi recipe consists of olive oil, garlic, minced lamb, lemon juice, tomato, peas, fresh mint, pastry sheets, eggs and sesame seeds.

Cooking Time: 30 minutes

Ingredients (serves 4) 1 tbs olive oil
1/2 medium red onion, halved, thinly sliced
1 garlic clove, crushed
300g lamb mince
2 tsp Middle Eastern spice mix
1 tbs fresh lemon juice
1 medium ripe tomato, finely chopped
80g (1/2 cup) frozen peas
35g reduced-fat feta, crumbled
1/4 cup finely shredded fresh mint
2 sheets (25 x 25cm) frozen ready-rolled shortcrust pastry
1 egg, lightly whisked
1 tbs sesame seeds

Method

1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Heat oil in a medium non-stick frying pan over medium-high heat. Add the onion and cook, stirring, for 3 minutes or until soft.
2. Increase heat to high. Add the garlic and lamb and cook, stirring with a wooden spoon to break up lumps, for 2 minutes or until lamb changes colour. Add the spice mix and cook, stirring, for 1 minute or until aromatic. Remove from heat. Add the lemon juice, tomato, peas, feta and mint and stir to combine.
3. Cut the pastry sheets into quarters. Divide the lamb mixture among the centres of the pastry squares. Brush the edges of the pastry with egg and fold over to form triangles and enclose the filling. Press the edges together to seal.
4. Place the triangles on the prepared tray. Lightly brush with egg and sprinkle over sesame seeds. Bake in oven for 20 minutes or until golden. Serve with the roasted beetroot & silver beet.

Source Good Taste - July 2006, Page 55 Recipe by Kim Meredith

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Spinach Pie Recipe - Sambousek - curd cheese pie recipe - Cheese Fatayer Recipe - spinach turnovers (fatayir bi sabaanikh)

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Badenjan Dip - Badenjan Dip Recipe

Enjoy delicious middle eastern appetizer dip of Badenjan. An easy recipe for Badenjan Dip. This recipe consists of eggplants, olive oil, onion, garlic, Greek yogurt, saffron, fresh mint, and pine nuts to garnish.

Ingredients
3 small eggplants (1 to 1 1/2 pounds) to make about 1 1/4 cups when roasted, pulped and sieved
2 tablespoons olive oil (not extra-virgin)
1 large onion, finely diced
3 fat cloves garlic, minced or grated
Salt and freshly ground black pepper
1 cup Greek yogurt
1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water
2 tablespoons chopped fresh mint, to garnish
2 tablespoons pine nuts, toasted, to garnish
Dribble extra-virgin olive oil, to garnish

Preparation

1. Preheat the oven to 450 degrees F.
2. Prick the eggplants with a fork and put them on a baking sheet and cook for 45 minutes to 1 hour, until soft to the touch. Allow to cool before peeling and mashing them, then leave the pulp in a sieve to drain.
3. Heat the 2 tablespoons of oil in a pan and add the onion and garlic. Cook until golden and then add the drained eggplant mush, cooking it with the onion and garlic for about 5 minutes over a gentle heat, stirring frequently. Take off the heat and turn into a bowl to cool and season with salt and pepper.
4. Add the yogurt to the cooled eggplant mixture together with the saffron in the now golden water, stirring together well. Turn into a bowl and sprinkle over the mint, toasted pine nuts, and a dribble of oil.

Similar recipes

Baba ghanouj Recipe - Baba Ganush - baba ghanoush

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Avocado Dip Recipe - Recipe for Avocado Dip with Turkish Chips

An avocado dip recipe with tomatoes, garlic, onions, lime and olive oil. Enjoy the Turkish cuisine and try a delicious recipe of avocado dip with Turkish Chips.

Ingredients (serves 8)
450g loaf Turkish bread
olive oil cooking spray

Avocado dip
2 avocados, peeled, stones removed
1 small lime, juiced
1 tomato, finely chopped
1 garlic clove, crushed
3 green onions, thinly sliced

Method
1. Preheat oven to 180°C. Cut bread into 4 pieces. Cut each piece in half through the centre. Roll out each piece of bread with a rolling pin to flatten slightly. Cut into short fingers. Arrange bread on 2 baking trays. Spray lightly with oil. Bake for 15 minutes, or until toasted.
2. Make dip: Use a fork to mash avocados until almost smooth. Stir in lime juice, tomato, garlic and green onions. Season with salt and pepper.
3. Serve avocado dip with Turkish chips.

Source
Super Food Ideas - May 2004, Page 38
Recipe by Alison Roberts

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Lebanese Green Beans Salad Recipe - Best Recipe for Lebanese Green Beans Salad

The Best Middle Eastern Recipe for Lebanese Green Beans Salad. Enjoy the Lebanese Cuisine and learn how to make delicious vegetarian dish of Green Beans Salad! Healthy, tasty and refreshing. This salad can be used as a side dish or serve with pita bread for a vegetarian lunch.

Ingredients - Serves 4 -6
1 lb fresh green beans, washed and ends trimmed
1/2 cup chopped red onion
2 tablespoons finely chopped parsley
2 garlic cloves, minced
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/4 teaspoon pepper, to taste
1/4 teaspoon salt, to taste

Preparation
Cut beans into or leave whole. Steam beans for about 5 minutes, or until tender. Drain well.
Place beans in a large bowl with all remaining ingredients and toss well to combine.
Chill at least 2 hours before serving.

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Cheese Fatayer Recipe - Recipe for Cheese Fatayer

This is a middle eastern recipe for Cheese Fatayer (Yummy Cheese Snacks). Learn how to make the best cheese fatayer. This dish is usually served in Lebanese Restaurants. My kids just love it. Yummy!!

Makes around 20 pieces

Ingredients

• 2 cups white flour
• 2 tablespoon powder milk
• 1 tablespoon sugar
• 1 tablespoon yeast
• 1/2 teaspoon baking powder
• a little oil
• a pinch of salt
• 1 egg
• Around 1 cup water

Stuffing

• 8 squares of Kiri Cheese
• A pinch of zataar

Topping

• Seasem Seeds
• One beaten egg

Method

1. Mix flour, milk, sugar, yeast, baking powder,
2. oil, salt and egg together in one bowl while adding water gradually to make a combined dough.
3. Leave the dough to rest for about 20 mins until it rises.
4. Take a small amount of dough at a time and roll into a ball,
5. then flatten it and add the cheese in the middle.
6. Fold the flattened dough and close in the middle (As shown in the pic)
7. and place on the greased baking pan.
8. Brush on top of each piece with beaten egg and sprinkle with seasem seeds.
9. Repeat same process until the dough is finished.
10. Bake in oven (180 degrees) for about 20 mins or until golden brown.

Enjoy the hot snacks-Best when fresh!

Recipe by Reema : Hungy

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Arayes Recipe - Manoushe Zaatar Recipe - Lahm bi Ajeen Recipe

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Arayes - Arayes Recipe

Recipe for arayes. Enjoy the Lebanese cuisine and learn how to make best arayes (Grilled Kafta and Pita Bread).

Ingredients - Serves 4 -6 , 20 wedges
500 g ground lamb (minced)
1 large onion, finely chopped
1 small tomato, finely chopped
2 garlic cloves, crushed
1 teaspoon salt
1 teaspoon baharat mixed spice, Recipe # 224763
1 cup fresh parsley, chopped
5 teaspoons lemon juice
50 g pine nuts, roasted
5 teaspoons olive oil
5 pita bread

Preparation
Pre-heat oven to gas mark 4/350F/180°C.

In a large bowl, add in the minced lamb, with the chopped onion and tomato, crushed garlic, salt, spice mix, parsley, lemon juice and toasted pine nuts and mix well.

Cut bread into quarters.

Open up the quartered bread pieces and spread a heaped tablespoonful of meat mixture in a thin layer into one side of the bread and press down to close.

Brush both sides of the bread with oil.

Place on a baking tray and bake in the centre shelf of the oven for half an hour, turning once after 15 minutes.

Serve hot or warm with yogurt

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Yalanji Recipe - How to make Yalanji

Recipe for yalanji (Stuffed Vine Leaves) - learn how to make delicious yalanji and bring the taste of middle eastern cuisine to your kitchen. Yummy Lebanese side dish!!

Ingredients

• 500g vine leaves fresh or (a packet of vine leaves kept in salted wter)
• 1 1/2 cup rice washed
• 1 cup parsley chopped
• 1/2 cup mint leaves chopped
• 4 small tomatoes chopped
• 4 spring onions chopped with their greens
• 1/2 cup olive oil
• 3/4 cup lemon juice
• 2 potatoes sliced
• salt & pepper

Preparation

• Dip the vine leaves in boiling water for 1 minute, remove and put aside. Then, mix the rice with the herbs, onions, tomatoes, lemon juice, oil, salt and pepper. Open the vine leaves on a board one at a time. Put 1 tablespoon of the mixture on each, fold in 2 sides then roll as a small cigar. Repeat until finish all the leaves or the stuffing.
• Place the sliced potatoes in the bottom of a saucepan, then put the stuffed leaves on top, cover with water. Use a plate to fit inside the saucepan as a lid, to stop the vine leaves from opening. Cook on slow heat for about 1 hour when the leaves are well cooked. Serve cold.

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Muhammara Recipe - How to Make Muhammara

Recipe for muhammara - Learn how to make the best muhammara and bring the taste of authentic Lebanese cuisine to your kitchen. Yummy appetizer!!

Preparation time: 45 minutes or less

Ingredients - Makes about 1 3/4 cups
a 7-ounce jar roasted red peppers, drained
2/3 cup fine fresh bread crumbs
1/3 cup walnuts, toasted lightly and chopped fine
2 to 4 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1 tablespoon fresh lemon juice, or to taste
2 teaspoons pomegranate molasses*
1 teaspoon ground cumin
1/2 teaspoon dried hot red pepper flakes
3/4 cup extra-virgin olive oil
toasted pita triangles as an accompaniment

*available at Middle Eastern markets

Preparation
In a food processor blend together the peppers, the bread crumbs, the walnuts, the garlic, the lemon juice, the pomegranate molasses, the cumin, the red pepper flakes, and salt to taste until the mixture is smooth and with the motor running add the oil gradually. Transfer the muhammara to a bowl and serve it at room temperature with the pita triangles.

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Moutabel Recipe - Best Moutabel Recipe

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

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

For garnish
Paprika
Sweet red peppers
Parsley
Pomegranate seeds
Walnuts

Preparation

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

Serving Moutabel

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

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