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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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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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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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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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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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

Tabbouleh with Tuna - Chicken tabbouleh - Layered houmous, tabbouleh & feta picnic bowl

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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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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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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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Chicken tabbouleh

Chicken tabbouleh recipe - Enjoy Lebanese cuisine and food cooking and learn how to make delicious and easy chicken tabbouleh salad dish.

If you are not familiar with bulgur wheat, it’s a quick cooking form of whole wheat that has been cleaned, parboiled, dried and ground. It’s more nutritious than rice or couscous because it’s high in fiber, vitamins and minerals. It also has a mild nutty flavor. When I bought mine, I found it in the Goya section of my grocery store quite close to the bags and cans of Goya beans.

The flavors in this dish definitely improve as it sits. I thought it was delicious when it was freshly made, but almost better the next day after it sat overnight in the refrigerator. It’s a great leftover for lunch.

Ingredients serves 6
1 1/2 cups boiling chicken stock
1 cup bulgur wheat
1/4 cup freshly squeezed lemon juice (~2 lemons)
Olive oil
Kosher salt
1 whole (2 split) chicken breast, bone in, skin on
Freshly ground black pepper
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (2 bunches)
1 cup chopped fresh flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, halved lengthwise, seeded, and medium-diced
2 cups halved cherry tomatoes

Preparation

1. Preheat the oven to 350 degrees F.
2. In a heat-proof bowl, pour the boiling chicken stock over the bulgur wheat. Add the lemon juice, 1/4 cup olive oil, and 3/4 teaspoon of salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour.
3. Place the chicken breast on a baking sheet and rub it with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until just cooked. Set aside until cool enough to handle. Remove the chicken meat from the bones and discard the skin.
4. Cut the chicken into medium dice and add to the tabbouleh. Add the scallions, mint, parsley, cucumber, tomatoes, 1 teaspoon salt, and 1 teaspoon pepper. Season, to taste, and serve immediately or cover and refrigerate. The flavors will improve as it sits.

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Lentil & tomato salad with garlic lebanese bread Recipe

Enjoy easy Vegetarian salad dish recipe of Lentil & tomato salad with garlic Lebanese bread. Cook healthy middle eastern food and learn how to make the best Lentil & tomato salad with garlic Lebanese bread. This recipe consists of olive oil, garlic, Lebanese bread, brown lentils, vine-ripened tomatoes, fresh continental parsley, red onion, fresh lemon juice, cumin, and black pepper.

Cooking Time 20 minutes

Ingredients (serves 6)
1 tbs olive oil
1 garlic clove, chopped
4 (25cm diameter) Lebanese bread

Lentil & tomato salad
2 400g cans brown lentils
300g (about 3) vine-ripened tomatoes, diced
1 cup roughly chopped fresh continental parsley
1 red onion, quartered, thinly sliced

Dressing
60ml (1/4 cup) olive oil
60ml (1/4 cup) fresh lemon juice
3 garlic cloves, chopped
1 tsp grated lemon rind
1/2 tsp ground cumin
Salt & freshly ground black pepper

Method

1. Preheat oven to 200°C. Combine the oil and garlic in a small bowl. Cut the Lebanese bread into wedges and use a small pastry brush to brush all over with the oil mixture.
2. Place the bread wedges on 2 baking trays and bake in a preheated oven for 7 minutes or until crisp and golden.
3. Meanwhile, to make the lentil and tomato salad, place the lentils in a sieve and rinse well under cold running water. Drain well and place in a large bowl. Add the tomatoes, parsley and onion to the lentils. Toss to combine.
4. To make the dressing, place the oil, lemon juice, garlic, lemon rind and cumin in a small bowl, and whisk to combine. Taste and season with salt and pepper.
5. Pour the dressing over the lentil salad and toss to combine. Serve with wedges of garlic bread.

Source
Good Taste - March 2002, Page 55
Recipe by Michelle Noerianto

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