Sweet couscous with fresh pomegranates

The Lebanese Recipes Kitchen (The home of Middle Eastern Recipes) invites you to try Sweet couscous with fresh pomegranates. Enjoy cooking Middle Eastern desserts and learn how to make Sweet couscous with fresh pomegranates.

This unusual dessert is adapted from Paula Wolfert's book The Slow Mediterranean Kitchen.
  
Ingredients

Seeds from 2 very large pomegranates
2 tbsp orange juice
1 tbsp orange flower water
Pinch freshly ground pepper
Pinch ground dried orange peel (optional)
1/4 cup, plus 1 tbsp caster sugar
1 cup fine-grain couscous
1 cup boiling water
1 tbsp extra-virgin olive oil
1 tbsp unsalted butter, melted
Pinch ground cinnamon
2 tbsp peeled, crushed pistachios
Icing sugar

Method

Combine pomegranate seeds with orange juice, orange flower water, pepper, dried orange peel and 1/4 cup caster sugar. Mix well, cover and refrigerate for at least two hours.

Place couscous in a fine sieve and rinse under cold running water. Tip into bowl. Let stand for a minute or two, break up any clumps. Cover couscous with boiling water and steam, covered, until water is absorbed. Stir in olive oil.

Add remaining tablespoon of caster sugar and fluff couscous using fork or whisk and cover loosely with damp towel and cool a little.

Add butter and pomegranate seed mixture and fluff couscous again. Place in mound on serving plate, sprinkle with cinnamon and crushed pistachios and dust with icing sugar.

Serves 6-8

Chef: Steve Manfredi Photo: Mark Chew Source: The Sydney Morning Herald Tuesday May 12, 2009 Middle Eastern, Quick, Contemporary, Healthy, Vegetarian, Kid-friendly, Lunch

apricot couscous - couscous salad - mediterranean couscous salad

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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 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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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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Middle Eastern Vegetarian Food Recipes

Middle Eastern food is well suited for vegetarians. All of these recipes are meatless, but still contain the rich flavor that only Middle Eastern herbs and spices can offer.

Yalanji (Vegetarian Stuffed Grape Leaves)

Tabbouleh

Fattoush

Kushari - Lentils and Rice with Tomato Sauce

Hummus without Tahini

Hummus with Tahini

Moutabel (Baba Ganoush)

Muhammara

Falafel

Fool Moudammas

Green Beans Salad

Vegetarian Moussaka

Bamia with Olive Oil

Loubieh Bi Zeit (Green Beans in oil)

Manoushe zaatar recipe

Spinach Turnovers (Fatayir bi Sabaanikh)

Pita Bread

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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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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

Raheb Salad - Tabouleh - Fattoush Salad - Avocado salad with ginger dressing

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Kushari Recipe - Egyptian Kushari Recipe

For Egyptian food lovers, try an Authentic Egyptian recipe for Kushari - a traditional Egyptian dish. Learn how to make delicious Kushari. I am not including directions below how to cook the rice, you need only to cook 2 cups dry rice in your favorite chicken (or vegetable if you'd like to make a vegetarian version) stock. Depending on the type of rice used, the quantity of stock and cooking time can vary, so use the kind you like and cook it the way you like.

Ingredients - Serves 6
1 cup lentils
1 quartered garlic clove
1 tablespoon cumin
3 large onions
1 cup oil
6 ounces uncooked elbow macaroni
2 cups dry rice
salt
chicken stock or vegetable stock
1 (15 ounce) can tomato sauce
1 dash lime juice 2 minced garlic cloves
1 dash yellow mustard
2 tablespoons vinegar

Preparation

1. Chop the onions into small pieces ( I use the small electric food chopper and chop them in batches ) Reserve 1 tablespoon of the chopped onions for use later in the sauce.
2. Heat the oil on med high heat, you want the oil to be very hot before putting in the onions.
3. Add the onions in batches and fry until you get a deep brown (but not burned) color. You want them to be crispy. Be sure to watch them carefully as they go from medium brown to dark kind of quickly.
4. Drain them onto paper towels and set aside.
5. Boil lentils in water (about 4 cups) along with 1 clove garlic cut into quarters, and 1 tablespoon cumin until cooked, drain and set aside. MEANWHILE:.
6. Boil the macaroni until done (about 10 min).
7. Cook the rice in the chicken stock add salt if the broth is unsalted.
8. Put them all together in the same pot and mix well.
9. Make the sauce.
10. In 1 tablespoon oil heated over medium heat add 2 cloves minced garlic, 1 tablespoon chopped onions that you reserved from before, and a dash of salt, stir and fry about 2 minute.
11. Add 1 and ½ teaspoon sugar to the onion garlic mixture and mix well.
12. Next, add one can 15 oz can tomato sauce.
13. Now add 2 tablepoons vinegar, a small squirt yellow mustard and a dash of lime juice. You can adjust the amounts according to your personal taste but it should have kind of a slight puckery bite.
14. To serve, put the kusherie onto a plate and add a SMALL amount of sauce to the top. (A little goes a long way, and you can always add more according to taste) Sprinkle the whole thing liberally with the fried onions. Mix together and enjoy!

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Vegetable Biryani Recipe - How to Make Vegetable Biryani

Quick and easy recipe for Authentic Indian Vegetable Biryani. Learn how to make and prepare a delicious, simple and spicy vegetable biryani dish - cook it in the Indian kitchen.

Biryani, biriani, or beriani (Arabic بریانی) recipe is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā(n) (بریان) which means "fried" or "roasted".

Biryani was brought to the Indian Subcontinent by Muslim travelers and merchants. Local variants of this dish are not only popular in South Asia but also in Arabia and within various Indian communities in Western countries.

Preparation time : 35 minutes
Cooking time : 35 minutes

Ingredients
For the rice:
2½ cups water or 625 ml
2 cubes MAGGI® Seasoning for White Rice
2 cups basmati rice or 400 g

For the vegetables:
2 tablespoons vegetable oil
1 teaspoon caraway seeds
2 medium onions or 250 g, sliced
1 tablespoon garlic, finely chopped
1 tablespoon fresh ginger, finely chopped
1 large carrot or 200 g, cut into medium cubes
½ cup frozen green peas or 80 g, thawed
1 cup frozen green beans or 160 g, thawed and cut
¾ cup water or 185 ml
1 medium green bell pepper or 150 g, cut into medium cubes
1 teaspoon chili powder
1 teaspoon ground turmeric
2 medium tomatoes or 300 g, diced
3 tablespoons fresh mint, chopped
2 tablespoons coriander leaves, chopped

Preparation

1. In a medium saucepan, place water, MAGGI® Seasoning for White Rice cubes and rice. Stir occasionally to boil then cover and simmer over low heat for 15 minutes or until rice is almost cooked. Remove from pot and spread the cooked rice in a large platter and set aside.
2. Meanwhile, heat the oil in another medium saucepan. Add caraway seeds and stir for seconds until caraway starts spluttering then add onion and stir until golden in color.
3. Add garlic and ginger and stir for seconds then add carrot, green peas and green beans; stir for 3 minutes then add water. Cover and simmer until vegetables are almost cooked and water is evaporated.
4. Add bell pepper, red chili powder, turmeric and tomato and stir occasionally for 10 minutes. Add mint and coriander and fold with the vegetable mix.
5. Combine the cooked rice and the vegetable mix gently and place the mixture in a clean pot. Cover with aluminum foil and with a tight fitting lid and place in a very low heat for 30 minutes then serve.

Cooking tips : Sprinkle 1 tablespoon of rose water over the rice and the vegetable mix at the last cooking step.
Serving tips : Serve with low fat yogurt salad (Raita).

Lamb biryani with raita - kuwaiti chicken biryani

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Vegetarian Moussaka Recipe - How to Make Vegetarian Moussaka

Quick and Easy recipe for vegetarian moussaka. Learn how to make best middle eastern vegetarian moussaka. This recipe consists of eggplant, olive, onion, garlic, red capsicum, zucchini, mushrooms, tomatoes, oregano, basil, black pepper, low fat ricotta cheese, Light & Creamy Evaporated Milk, potatoes, low fat cheese, bread rolls, and green salad.

Ingredients - serves 6
1 eggplant, sliced
olive or canola oil spray
1 onion, diced
1 tsp garlic, crushed
1/2 red capsicum, deseeded and diced
2 zucchini, diced
6 button mushrooms, diced
440 g tomatoes, diced
150 g tomato paste
1 tbsp soy sauce
1/2 tsp oregano, dried
1/2 tsp basil, dried
salt and freshly ground black pepper
375 g low fat ricotta cheese
150 mL NESTLÉ CARNATION Light & Creamy Evaporated Milk
5 potatoes, diced and par-cooked (preferably steamed)
1/4 cup low fat cheese, grated
1/4 cup sun-dried tomatoes (not in oil), sliced
4 large bread rolls
green salad

How to make Vegetarian Moussaka

1. Preheat oven to 180°C (350°F) and grill or barbecue grill plate to medium-high heat.
2. Lightly spray eggplant with oil and grill or barbecue, turning once, for 3-5 minutes or until cooked through.
3. Set aside.
4. Spray a frypan with oil and cook onion, garlic and capsicum over medium heat for 5 minutes or until soft.
5. Add zucchini, mushrooms, tomatoes, tomato paste, soy sauce and herbs, season with salt and pepper, then simmer for 15 minutes or until the sauce thickens slightly.
6. Combine ricotta cheese and milk in a bowl.
7. Cover the base of a lasagne dish with a layer of potato slices, followed by a layer of eggplant, then a layer of vegetable mix.
8. Repeat, then top with ricotta cheese mix.
9. Sprinkle with grated cheese, then evenly place sun-dried tomatoes on top.
10. Bake for 30-40 minutes or until golden brown.
11. Serve with bread rolls and salad.
12. Option: To make this a complete vegetarian meal, add 1/2 cup textured vegetable protein (TVP) mince to vegetable mixture.
13. Add 1/4 cup water to re-hydrate TVP.

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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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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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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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