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

Save and share Cheese and mint rolls recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

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

Save and share Middle Eastern spiced lamb and vegetable skewers recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

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

Save and share Lamb Burgers Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

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

Save and share Lamb kofta with Lebanese bread and hummus Recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Lamb fatteh

You’ll need to begin this Middle eastern lamb fatteh recipe the day before.

Ingredients

Fatteh
2 tbsp olive oil, plus extra to deep-fry
4 (about 1kg) lamb shanks
2 cinnamon quills
1 tsp each whole allspice, cardamom and white peppercorns
20 parsley stalks
2½ onions, quartered
1 small head of garlic, halved widthways
100 gm (½ cup) dried chickpeas, soaked overnight in cold water, drained
1 piece Lebanese bread, split in two and cut into small triangles
¼ cup thinly sliced parsley
1 tsp ground sumac
1 tbsp each pine nuts and flaked almonds, toasted in olive oil
1 tbsp ghee, melted

Yoghurt sauce
280 gm (1 cup) natural yoghurt
1 clove garlic, pounded to a paste with a pinch of salt
1 tbsp lemon juice

Preparation

1. Preheat oven to 180C. Heat olive oil in a large casserole, add lamb and cook over high heat for 3-4 minutes, turning until browned. Add 1 cinnamon quill, allspice, cardamom, white pepper, parsley stalks, 8 onion quarters and garlic, cover with 1½ litres water and bring to a simmer. Cover and cook for 2½ hours or until meat falls from the bone. Remove meat from bone and set aside. Strain stock and reserve, discarding solids.
2. Combine chickpeas, cinnamon and remaining onion in a large saucepan, cover with water and simmer over medium-high heat for 20-30 minutes or until chickpeas are tender. Drain, reserve chickpeas and discard cinnamon and onion.
3. For yoghurt sauce, combine all ingredients and season to taste with sea salt.
4. Heat extra oil in a large, deep, saucepan or deep-fryer to 180C. Add Lebanese bread, and deep-fry in batches for 30 seconds or until golden, remove and drain on an absorbent paper-lined plate.
5. Increase oven to 220C. Combine lamb and chickpeas in an ovenproof baking dish, add ½ cup reserved stock and cook for 10 minutes or until hot. To serve, top lamb with bread, drizzle with yoghurt sauce, scatter with parsley, sumac, nuts and ghee.

Fatteh - Fattet Hummus - Fattet Hummos

Save and share Lamb fatteh recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Moroccan Lamb Tagine

Spicy recipe for Moroccan Lamb Tagine. Enjoy Moroccan cooking and learn how to make the best Moroccan lamb tagine dish. Warm cinnamon and saffron combine with coriander and cumin to lend complex flavor to this Moroccan-style dish. Adding the spice paste in two stages gives depth and brightens the flavor. Leaving the cinnamon whole keeps its influence subtle. Moroccan tagines tend to be warmly and sweetly spiced rather than hot. This festive dish is served over couscous to soak up the delicious gravy.

Yield: 6 servings (serving size: about 1 cup tagine and 3/4 cup couscous)

Ingredients
1/4 cup diced seeded chilli
1 teaspoon cumin seeds, toasted
1 teaspoon coriander seeds, toasted
1 teaspoon grated peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon freshly ground black peppercorns
2 garlic cloves, minced
Cooking spray
1 (1 1/2-pound) boneless leg of Lamb, trimmed and cubed
3 cups chopped onion
1/2 cup tomato purée
2 1/2 cups water
2 3/4 cups green bell pepper, cut into 1-inch-thick strips
2 cups cubed butternut squash
1 cup cubed carrot
1/4 teaspoon saffron threads
1 (3-inch) cinnamon stick
2/3 cup dried apricots, cut into 1/4-inch strips
4 1/2 cups cooked couscous
1/4 cup minced fresh cilantro

Preparation

1. Preheat oven to 325°.
2. Combine first 8 ingredients.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb; cook 8 minutes on all sides or until browned. Remove lamb from pan. Add onion to pan; cook 5 minutes or until tender, stirring frequently. Stir in half of chile mixture and tomato purée; cook 3 minutes, stirring occasionally. Stir in lamb and water; bring to a boil. Reduce heat; simmer 5 minutes.
4. Wrap handle of skillet with foil, and bake, covered, at 325° for 1 hour. Stir in bell pepper, squash, carrot, saffron, and cinnamon. Cover and bake an additional 40 minutes. Stir in remaining chile mixture and apricots. Cover and bake an additional 15 minutes. Remove cinnamon stick; serve over couscous. Sprinkle with cilantro.

Traditional Lamb Tagine - Moroccan Lamb Tagine Recipe - Easy Moroccan Lamb Dinner

Save and share Moroccan Lamb Tagine
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Lamb Kofte Tagine Recipe - How to Make Lamb Kofte Tagine

Enjoy Easy & delicious Middle eastern Lamb Kofte Tagine recipe. Learn how to make spicy Lamb Kofte Tagine dish. This recipe consists of minced lamb, onion, chilli, cumin, cloves, corainder, eggs, olive oil, tomatoes, cinnamon, ginger, garlic, paprika, and corainder.

Ready in 1 hour and 10 minutes

Ingredients Serves 6
750g lamb mince
1 onion , grated
1 red chilli , finely chopped
1 tsp ground cumin
2 cloves , ground
coriander leaves from a large bunch
1 egg
olive oil
2 x 400g tins of chopped tomatoes or tinned cherry tomatoes
400ml chicken stock
1 cinnamon stick

SPICE PASTE
a large chunk root ginger , roughly chopped
1 onion , roughly chopped
2 garlic cloves , roughly chopped
1 tsp ground cumin
2 tsp paprika
coriander roots from a large bunch
a couple of pinches chilli powder

Method

1. Mix the lamb, onion, chilli, spices and half the coriander leaves. Add the egg and season well, then combine everything with clean hands. Form into small meatballs about the size of a walnut. Put all the spice paste ingredients in a food processor with a splash of olive oil and whizz to a paste.
2. Fry the meatballs in a little oil in a large frying pan until browned all over (you may need to do this in batches). Scoop out, then fry the spice paste until fragrant. Add the tomatoes and chicken stock and cinnamon and simmer for 15 minutes. Add back the meatballs and cook for another 20 minutes until cooked through. Stir through the rest of the coriander leaves to finish.

Nutrition Per serving
319 kcalories, protein 28g, carbohydrate 8.1g, fat 19.6 g, saturated fat 8.7g, fibre 1.9g, salt 0.95 g

Recipe from olive magazine, January 2010.

Lamb Kofta Recipe - Turkish Kofta Stew - Best Kufta Recipe

Save and share Lamb Kofte Tagine Recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Easy Moroccan Lamb Dinner Recipe - How to Make Moroccan Lamb Dinner

Easy recipe for Moroccan Lamb Dinner. Learn how to make delicious and tasty Moroccan Lamb Dinner. Moroccan cooking is spicy and fragrant and this lamb dish is no exception. Vary the amount of spices according to your own taste, as there is no hard and fast rule about the flavours - as long as you enjoy it, nothing else matters. This meal is quick to prepare, and so can easily be used as a weekday meal, but it is also special enough to be used for a dinner party. The recipe shown here includes the full meal, so there is no need to serve it with anything else. The quantities shown here serve 6 as a main dinner meal.

Ingredients - Serves 6
1 butternut squash (about 2 1/2 lb), peeled, seeded and cut in chunks
2 red peppers, cut in chunks
1 medium onion, cut in chunks
2 tsp minced garlic
1 Tbsp tandoori or garam masala spice blend
1/2 tsp salt
2 Tbsp olive oil
1 3/4 lb boneless leg of lamb, cut in 1-in. pieces
1 Tbsp chopped cilantro

Preparation

1. Heat oven to 500ºF. Position racks to divide oven in thirds. You'll need 2 rimmed baking sheets lined with nonstick foil.
2. Mix squash, peppers and onion in a large bowl. Combine garlic, spice blend, salt and oil in a small bowl. Add 1 Tbsp to vegetables; toss to coat. Spread evenly on 1 baking sheet.
3. Place on high oven rack; roast 10 minutes.
4. Meanwhile, put lamb in large bowl. Add remaining spice mixture; toss to coat. Spread on other baking sheet. Move vegetables to low rack; put meat on high rack.
5. Roast 10 minutes, or until lamb is cooked through and vegetables are tender. Gently toss meat with the vegetables; sprinkle with cilantro.

Moroccan Lamb Tagine - moroccan-spiced lamb triangles - moroccan tajine of kefta with eggs

Save and share Moroccan Lamb Dinner Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Mansaf Recipe - Recipe for Mansaf

Recipe for best Jordanian mansaf - Learn how to cook mansaf the national dish of Jordan. Mansaf symbolizes an occassion. Mansaf consists of Arabic rice, a rich broth made from dry sour milk (jameed), and either lamb or chicken. Whether Jordanains are celebrating a graduation, an engagement, or a wedding- Mansaf is commonly served.

Mansaf on the menu is the greatest symbol in Jordanian culture for generosity. The level of generosity is determined by the amount of lamb presented. Spoons are not commonly used when eating Mansaf. Guests feast from the communal dish using their hands. Due to the fact that it symbolizes a social community gathering. The grand presentation is placed in the middle of the dinning setting.

Ingredients

• 4 kilos Lamb
• 1 Kilo Jameed
• chopped Onion
• 2 Kilos Egyptian Rice
• Margarine
• Pine Nuts and Fried Almonds

Preparation

1. Jameed is washed and soaked in water for an hour, then mashed with the blender then dried out.
2. Meat is washed and put in a tray and soaked in water.
3. Onion (chopped into squares) is added, then meat is boiled to be rather cooked.
4. Meat is removed and soup is taken.
5. Jameed juice is mixed with the soup and left to boil, it can be thickened with cornstarch as wished.
6. Meat is added and it is kept on fire until soup and meat are cooked well.
7. Rice is cooked, and then two or three Arabic loaves are put in the tray.
8. Rice is put on the bread pyramidically, then pieces of meat are arranged on the surface.
9. Decorate mansaf with the pine nuts and almonds.
10. Serve mansaf with hot jameed juice and sprayed on mansaf as wished.

Try Traditional Recipe
Palestinian Couscous - Moroccan Couscous with Lamb - Musakhan - Machboos - Saudi Kabsa Recipe - Eggplant and rice (Makloobet betenjan) - Knafeh - Arabic Coffee

Save and share this recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

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

Save and share this recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.