Hummus

Middle Eastern lamb pizzas recipe

2013-05-24T16:52:00.000-07:00

Photo: Middle Eastern lamb pizzas recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Middle Eastern lamb pizzas recipe. Enjoy the Middle Eastern cuisine and learn how to make Middle Eastern lamb pizzas.

For a gourmet twist on a classic pizza, try some beautiful Middle Eastern ingredients and flavours.

To Prep 0:20
To Cook 0:20
INGREDIENTS 11
SERVINGS 4

Ingredients

300g (2 cups) plain flour
95g (1/3 cup) Greek-style yoghurt, plus extra, to serve
100ml olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
600g minced lamb
2 tsp ground cumin
1/2 tsp ground cinnamon
90g (1/3 cup) tomato paste
400g can chickpeas, rinsed, drained
Coriander leaves and lemon wedges, to serve

Method

Step 1
To make pizza dough, place flour and 1 tsp salt in a bowl. Make a well in the centre, pour in 125ml (1/2 cup) hot water, yoghurt and 2 tbs oil, and stir until mixture comes together. Turn dough out on a lightly floured surface and knead until just smooth. Form into a ball and wrap in plastic wrap. Set aside.

Step 2
Place 2 heavy-based oven trays in the oven and preheat to 220C.

Step 3
Heat remaining 60ml (1/4 cup) oil in a frying pan over medium heat. Add onion, garlic and 1 1/2 tsp salt, and cook, stirring occasionally, for 5 minutes or until soft. Add lamb and cook, breaking up with a wooden spoon, for 3 minutes or until lightly browned. Add spices, tomato paste and 60ml (1/4 cup) water, and cook, stirring, for 2 minutes.

Step 4
Divide dough into 4. Roll out each portion to a 12cm x 30cm rectangle on individual floured sheets of baking paper. Spread one-quarter of lamb mixture over each pizza base and top with one-quarter of chickpeas. Slide 2 pizzas with baking paper onto each hot tray and bake for 10 minutes, swapping trays halfway, or until bases are crisp and browned.

Step 5
Top pizzas with large spoonfuls of extra yoghurt, scatter with coriander leaves and serve with lemon wedges.

Tip: Don't feel like making pizza dough? Substitute Turkish or pita bread, halved horizontally.

MasterChef - August 2010 , Page 42
Recipe by Sophia Young
Photography by Brett Stevens

More Recipes from the Hummus Blog:

Toast Bread Shrimp Samboosa
Spicy Meatballs in Pomegranate BBQ Sauce
Kofta Stew
Kofta - Lamb Burgers with Hummus and Tomato, Cucumber and Yogurt Salad
Lamb kofta Tuna Kofte with Pomegranate Molasses
Lamb kofta with fattoush

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Toast Bread Shrimp Samboosa Recipe

2013-05-15T12:46:00.000-07:00

Photo: Toast Bread Shrimp Samboosa Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Toast Bread Shrimp Samboosa recipe. Enjoy the Middle Eastern cuisine and learn how to make Toast Bread Shrimp Samboosa.

Cuisine: Arabic
Category: Appetizers
Serves: 6 persons
Difficulty: Easy
Cost: Cheap

Ingredients

2 cubes MAGGI® Chicken Bouillon or 20 g

¼ cup water or 60 ml, hot

1 tablespoon vegetable oil

1 medium onion or 150 g, finely chopped

1 tablespoon tomato paste

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon chilli flakes

300 g shrimp, frozen, cleaned & thawed

½ cup fresh parsley, finely chopped

18 slices toast bread or 432 g

1 egg, lightly beaten

1 cup fresh breadcrumbs or 85 g

1 cup vegetable oil, for frying

Preparation

Dissolve 2 MAGGI® Chicken Bouillon cube in 60ml Hot water and set aside.

Heat 1 tbs Vegetable Oil in a sauce pan and sauté Onion until golden; add Tomato Paste and sauté for an additional 2-3 minutes.

Add Spices, Chicken Stock, Shrimp and Parsley and simmer uncovered until liquid is absorbed, about 15 minutes. Remove from heat and set aside to cool slightly.

Using a rolling pin flatten each slice of toast bread to a 3-4mm thickness.

Place each flattened bread slice in a samboosa mold and spoon in a tablespoon of filling in the center. Fold the samboosa by closing the mold and seal on all sides.

Gently brush each samboosa with Egg, and coat with Bread Crumbs.

Heat Vegetable Oil in a deep frying pan, fry samboosa’s until golden and transfer to kitchen paper to absorb excess oil.

Serve hot with your choice of dipping sauce.

More Recipes from the Hummus Blog:

Spicy Meatballs in Pomegranate BBQ Sauce
Kofta Stew
Kofta - Lamb Burgers with Hummus and Tomato, Cucumber and Yogurt Salad Lamb kofta Tuna Kofte with Pomegranate Molasses
Lamb kofta with fattoush
Turkish lamb, feta & spinach melts

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Spicy Meatballs in Pomegranate BBQ Sauce Recipe

2013-05-15T12:31:00.001-07:00

Photo: Spicy Meatballs in Pomegranate BBQ Sauce Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Spicy Meatballs in Pomegranate BBQ Sauce recipe. Enjoy the Middle Eastern cuisine and learn how to make Spicy Meatballs in Pomegranate BBQ Sauce.

Cuisine: Arabic
Category: Appetizers
Serves: 8 persons
Difficulty: Easy
Cost: Medium

Preparation time :     20 minutes
Cooking time :     30 minutes

Ingredients

for meatballs:

250 g minced beef

250 g veal sausage, spicy, casing removed

250 g sausage, casing removed

¼ cup water or 60 ml, hot

1 cube MAGGI® Chicken Bouillon or 10 g

1 tablespoon dried oregano

1 tablespoon dried basil

1 medium onion or 150 g, finely chopped

6 cloves garlic, crushed

½ loaf french bread or 150 g, cut into small pieces

for sauce:

1 teaspoon butter

1 small onion or 50 g, finely chopped

½ cup water or 125 ml, hot

1 cube MAGGI® Chicken Bouillon or 10 g

½ cup pomegranate molasses or 120 ml

1/3 cup barbecue sauce or 90 ml

Preparation

Preheat oven to 180 degrees C and place oven rack to middle position.

Line the bottom of an oven tray with aluminum paper for easy clean up.

In a large mixing bowl, combine Minced Meat and both types of Sausages until evenly mixed.

Add Water and crumbled MAGGI® Chicken Bouillon , Oregano, Basil, Garlic and Onions and mix for another 3-4 minutes with hand or a wooden spoon.

Gradually mix in the small bread pieces until all ingredients are well incorporated.

Shape mixture into golf-ball size meat balls and place on oven tray. Bake in a preheated oven for about 20 minutes or until meatballs are cooked and golden on top.

Meanwhile to prepare sauce, melt Butter on medium heat and sauté Onions in a sauce pan until soft; add Water, MAGGI® Chicken Bouillon and remaining ingredients. Turn heat to low and allow to simmer for 15 minutes, stirring occasionally until sauce slightly thickens.

To serve, place cooked meatballs in a mixing bowl, cover with Sauce and toss around to insure all meatballs are covered. Serve hot in a serving.

Tips : Meatballs can be made in advance and kept in the freezer for up to 1 month.

Nutritional Information

Energy :     350.00 Kcal
Protein :     19.00 g
Carbohydrate :     21.00 g
Fats :     22.00 g

More Recipes from the Hummus Blog:

Kofta Stew
Kofta - Lamb Burgers with Hummus and Tomato, Cucumber and Yogurt Salad
Lamb kofta
Tuna Kofte with Pomegranate Molasses
Lamb kofta with fattoush
Turkish lamb, feta & spinach melts

Save and share Spicy Meatballs in Pomegranate BBQ Sauce Recipe

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Falafel Recipe

2013-05-15T12:21:00.002-07:00

Photo: Falafel Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Falafel ) recipe. Enjoy the Middle Eastern cuisine and learn how to make Falafel.

Ingredients:

2 cups dried chickpeas
1 medium onion, minced
5 garlic cloves, smashed
1 cup fresh cilantro, chopped (you can use parsley if you’re not a cilantro fan)
1 tsp baking powder
2 tsp freshly ground coriander
2 tsp ground cumin
½ tsp red pepper flakes
1 tbsp kosher salt
½ tsp black pepper
Vegetable oil for frying

Preparation:

Cover the chickpeas with water and soak for 24 hours. Drain and set aside.

Using a food processor, pulse the chickpeas until they finely chopped but not baby food. You want it to look like breadcrumbs. Add the onion, garlic, cilantro, baking powder, coriander, cumin, red pepper flakes, salt and pepper to the mixture. Process until the ingredients are incorporated and the mixture is a pale green. It should still be a very grainy texture. *Note: If you have a small food processor, this might have to be done in batches. Place the mixture in the refrigerator to firm up for about 45 minutes.

Remove the mixture and carefully roll out 1” balls. These will feel like they will fall apart, but they won’t…I promise! Do not overwork them, this isn’t like making meatballs. Gently form them and place them on a sheet pan. Refrigerate for 15 minutes to firm up again.

While the falafel is chilling, heat an electric fryer or a large saucepan with oil. The oil should be about an inch deep and about 350 degrees.

Gently drop the falafel into the hot oil and fry for about 3-5 minutes - they will be nice and golden brown. Remove and place on a paper towel lined plate to drain. Serve falafel on pita bread with lettuce, tomato, red onion, cucumber and your desired sauce(s).

Tahini Sauce

1 cup tahini paste
½ cup fresh lemon juice
3 garlic cloves, smashed
1 ½ tsp kosher salt
¾ cup plain yogurt

Blend together all ingredients and refrigerate until ready to use.

Tzatziki Sauce

1 English cucumber, peeled and diced
1 cup plain yogurt
¼ cup fresh lemon juice
2 garlic cloves, smashed
Salt to taste

In a food processor, blend all ingredients until it becomes a sauce. Water can be added if it’s too thick. Refrigerate until ready to use.

Adapted from Washington Post

More recipes from the hummus blog:

Felafel
Easy Falafel
Recipe for Hummus
Spiced tomato & couscous soup
Authentic Moroccan Soup
Lentil Vegetable Soup

Save and share Falafel Recipe

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Kabseh Chicken (Kabseh bi Djej) Recipe

2013-04-18T20:42:00.000-07:00

Photo: Kabseh Chicken (Kabseh bi Djej) Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Kabseh Chicken (Kabseh bi Djej) recipe. Enjoy the Middle Eastern cuisine and learn how to make Kabseh Chicken (Kabseh bi Djej).

Ingredients:

1 2/12 – 3 pound chicken, cut into eight pieces
1/4 cup vegetable oil
2 medium onions, sliced
1 (12 ounce) can tomato puree
2 medium tomatoes, chopped
4 cloves garlic, crushed
2 medium carrots, grated
Grated rind of one orange
4 cloves
4 cardamom pods
3 sticks cinnamon
Salt and pepper to taste
1 pound long grain rice
1/4 cup raisins
1/4 cup sliced almonds

Preparation:

Sautee onion in oil until it begins to brown. Add chicken pieces, tomato puree, chopped tomatoes and garlic and stir for about five minutes over low heat. Stir in three cups hot water, grated carrot, orange rind, spices, salt and pepper to taste. Cook over medium heat, covered, about 20-25 minutes, until chicken is done.

Remove chicken. Set aside to keep warm. Stir rice into the liquid in the pan, and cook, covered over low heat for about 35 – 40 minutes, or until liquid is absorbed.

Put rice on a serving platter with chicken pieces arranged around the circumference. Toss raisins and almonds over all.

More Recipes from the Hummus Blog:

Shakshuka Eggs
Sesame Halva
Eggplant Fatteh with Meat and Keshk
Best Baklava
Open meat and tomato pies (Sfiha)
Stuffed Grape Leaves

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Shakshuka Eggs Recipe

2013-04-18T20:38:00.000-07:00

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Shakshuka Eggs recipe. Enjoy the Middle Eastern cuisine and learn how to make Shakshuka Eggs.

Preparation Time – 15 minutes
Cooking Time – 20 minutes
Serves – 2

Ingredients

4 free range eggs
1 green bullhorn chili, thinly sliced
1 long red chili, thinly sliced (the spicy kind)
2 garlic cloves, finely chopped
4 small red tomatoes, diced
2 tablespoons olive oil
2 teaspoons mild/medium paprika
1/4 cup water
coarse sea salt
thyme sprigs to garnish

Method

In a shallow non-stick sauté pan, heat oil on medium heat. Add garlic and chili. Sauté for 5 minutes till tender. Add tomatoes and water. Cook for 5 minutes until tomatoes are slightly tender.

Sprinkle paprika and mix well. Reduce heat to low. Crack eggs slowly over the chili tomato mixture. Cover with a plate and cook for 8 to 10 minutes until eggs are done and slightly runny.

Season with salt and garnish with thyme. Serve hot with bread and salad greens.

More Recipes from the Hummus Blog:

Sesame Halva
Eggplant Fatteh with Meat and Keshk
Best Baklava
Open meat and tomato pies (Sfiha)
Stuffed Grape Leaves
Stuffed tomatoes with lamb mince, dill & rice

Save and share Shakshuka Eggs Recipe

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Sesame Halva Recipe

2013-03-31T23:05:00.002-07:00

Photo: Sesame Halva Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Sesame Halva recipe. Enjoy the Middle Eastern cuisine and learn how to make Sesame Halva.

Sesame halva is an indulgence for our sweet tooth straight from the heart of the Orient. Halva is a dense brick like confection which can be made from a number of ingredients like beans, nuts vegetables and sunflower seeds.

Sesame halva is one such edition among the wide range of halvas worldwide. Sesame halva is a much loved sweet among the inhabitants of Balkans, Middle East and Poland. Apart from sesame or tahini paste, this oriental delight gets its share of subtle sweetness from the brown sugar and honey.

Additional elements like pistachios, chocolate, fruit juice or vanilla turns it into an extravagant treat for our palate. Some versions have marshmallow roots and egg whites in them which impart a unique taste to sesame halva.

If you are planning to prepare sesame halve for your kid, don’t forget to add some nuts and chocolate in it. They will simply love the rich chocolaty flavors complimented by the playful crunch of the nuts. The best part of making sesame halva is that you can make loads of in one go, then store it in the freeze and pop a piece of into your mouth whenever your heart craves for something sweet. So prepare sesame halva and let its flavors excite you!

Ingredients

2/3 cup tahini (sesame paste)
2/3 cup milk
2 cup brown sugar
1 tsp cocoa powder
1 tsp vanilla extract
¼ cup chopped nuts (pistachios and almonds)

Method

1. Boil a mixture of milk and sugar in a pan over medium heat until it reaches the soft-ball phase.
2. Turn off the heat and add the remaining ingredients.
3. Don’t stir the mixture and leave it just like that for a couple of minutes.
4. Now whisk the mixture briefly and pour it into a previously greased mould.
5. Allow it to set before cutting it into pieces and taking pleasure in the lip-smacking sesame halva.

More Recipes from the Hummus Blog:

Eggplant Fatteh with Meat and Keshk
Best Baklava
Open meat and tomato pies (Sfiha)
Stuffed Grape Leaves
Stuffed tomatoes with lamb mince, dill & rice
Couscous-Stuffed Peppers with Basil Sauce

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Eggplant Fatteh with Meat and Keshk Recipe

2013-03-31T22:51:00.000-07:00

Photo: Eggplant Fatteh with Meat and Keshk Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Eggplant Fatteh with Meat and Keshk recipe. Enjoy the Middle Eastern cuisine and learn how to make Eggplant Fatteh with Meat and Keshk.

Cuisine: Lebanese
Category: Levant
Serves: 6 persons
Difficulty: Medium
Cost: Medium

Preparation time :     15 minutes
Cooking time :     50 minutes

Ingredients

3 large eggplants or 750 g

2 teaspoons salt

1 cup vegetable oil, (for deep frying)

1 medium onion or 150 g, finely sliced

5 pieces pita bread or 150 g

1 tablespoon butter

100 g onions, chopped

400 g minced beef

7 cloves garlic, finely chopped

2 cubes MAGGI® Chicken Bouillon or 20 g

¼ cup water or 60 ml, hot

¼ cup liquid whey (jameed) or 50 ml

2 cups yoghurt or 500 g

3 tablespoons fresh mint, finely chopped

Preparation

Cut each Eggplant in half (length-wise), with a small knife cut and scoop out flesh, and keep aside. Each eggplant should yield two shells with a 1cm thickness, plus the flesh from the inside. Salt eggplant shells, and flesh and allow the bitter juices to get drawn out.

In a deep frying pan heat up Vegetable Oil. Fry Onion slices until golden brown and set aside on kitchen paper for the excess oil to drain.

Cut flat bread into 2cm squares and fry on hot oil until golden brown and set aside on kitchen paper to drain excess oil.

In the same hot vegetable oil, deep fry eggplant shells until golden but not soft. About 2/3 cooked. Gently remove and arrange tightly in a single row in an oven proof dish.

In a separate pan, melt Butter, sauté Chopped Onions until translucent, add eggplant flesh and continue to fry until soft. remove and set aside.

In the same pan sauté Minced Meat until cooked. Add Garlic, MAGGI® Chicken Bouillon , Water, and the jameed. Add Onion and Eggplant mixture to the pan and cook together for an additional 5 minutes.

In a mixing bowl combine Yogurt and chopped Mint leaves and stir.

Spoon meat and eggplant mixture into the eggplant shells, top with fried bread pieces, pour over the yogurt and mint and spread over to cover the dish equally. Garnish with fried Onion Slices and bake in a preheated oven at 175c for 15-20 minutes.

Serve hot with Salad or flat bread.

Nutritional Information

Energy :     505.00 Kcal
Protein :     27.00 g
Carbohydrate :     32.00 g
Fats :     33.00 g

More Recipes from the Hummus Blog:

Best Baklava
Open meat and tomato pies (Sfiha)
Stuffed Grape Leaves
Stuffed tomatoes with lamb mince, dill & rice
Couscous-Stuffed Peppers with Basil Sauce
Stuffed Baby Zucchini with Tomato Sauce

Save and Share Eggplant Fatteh with Meat and Keshk Recipe

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Best Baklava Recipe

2013-03-31T22:45:00.001-07:00

Photo: Best Baklava Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Best Baklava recipe. Enjoy the Middle Eastern cuisine and learn how to make Best Baklava.

Move over cakes and puddings, baklava is here! Baklava, an Arabic pastry, is packed with dry fruits and nuts between layers of phyllo pastry. You might find our baklava recipes a bit too sweet but its amazing flavours will hardly keep you complaining.

A single bite on this Arabic pastry and you will pop a few into your mouth without much ado. The buttery crust and the nuts like pistachios and walnuts add a nice crunch to the dessert while a hint of cinnamon creates magic with the dried fruits.

To cut down the dryness, baklava is often served with thick syrup made of honey, sugar and water which is much less sweet than the baklava itself but adds to its amazing flavours.

Every oriental culture claim their share of fame as the inventor of baklava but its original roots still remains a dispute. Most believe that it is of Turkish origin and was given its contemporary form by the royal cooks of topkapi palace.

Different Middle Eastern countries love to relish their baklava in their own way. While the Turkish prefer their baklava loaded with pistachios, the people of Iran love it dried with a trace of rosy flavour.

Introduce your kids with the Middle Eastern flavors through a baklava and amaze them with its delightful flavours. If you think that making baklava is a laborious process, follow this authentic baklava recipe and you will be cooking it like a professional.

Ingredients

16 oz phyllo dough
1 cup butter
1 lb chopped nuts (walnuts, pistachios, cashew nuts)
1 cup white sugar
½ cup honey
1 tsp vanilla extract
1 cup water

Method

1. Warm your oven to 350 degrees F. 2. Grease a fairly large baking dish with butter and keep aside.
3. Sprinkle cinnamon on top of chopped nuts and toss well to mix.
4. Roll out the phyllo dough and cut it into half.
5. Spread out two dough sheets in the dish and butter; continue the process until you get 8 layers of phyllo dough sheets in your dish.
6. Spoon in some of the spiced nuts and spread evenly throughout the sheets.
7. Cover them with 2 more sheets, coat it with butter and top the sheets with another layer of nut mixture.
8. Continue the layering and until you have covered 2/3 rd of the depth of baking dish.
9. Top the layers up with final 6 phyllo sheets.
10. Cut it out in small squares with a sharp knife.
11. Bake for 50 minutes until the crust turns crisp and golden.
12. Meanwhile, to make the sauce, melt sugar in water over heat.
13. Pour in honey and vanilla and let it simmer for half an hour.
14. When your baklava is done, take it out of the oven, smother it with the sauce and serve.

More Recipes from the Hummus Blog:

Open meat and tomato pies (Sfiha)
Stuffed Grape Leaves
Stuffed tomatoes with lamb mince, dill & rice
Couscous-Stuffed Peppers with Basil Sauce
Stuffed Baby Zucchini with Tomato Sauce
Recipe for Hummus

Save and Share Best Baklava Recipe

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Open meat and tomato pies (Sfiha) Recipe - How to make Open meat and tomato pies (Sfiha)

2013-03-29T10:35:00.000-07:00

Photo: Sfiha Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Open meat and tomato pies (Sfiha) recipe. Enjoy the Middle Eastern cuisine and learn how to make Open meat and tomato pies (Sfiha).

Makes 18-20
Suitable for mezza

Speha are traditional savoury pastries that are excellent for mezza. While they are best served hot, they are surprisingly delicious when served at room temperature.

The juice of half a lemon may be used instead of pomegranate molasses. However do not add the juice at the same time as the spices and salt - add it along with the meat and tomato instead.

Ingredients

2 tablespoons olive oil, plus extra for greasing
1/3 cup (50g) pine nuts
1 onion, finely chopped
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground black pepper
1 teaspoon ground sumac
1 teaspoon salt, or to taste
1 teaspoon pomegranate molasses
250g coarsely minced lean lamb
1 large tomato, finely chopped
1 quantity Sambousik pastry

Preparation

Preheat the oven to 180°C and lightly grease a baking tray.

Heat the oil in a frying pan over medium heat and cook the pine nuts for 2-3 minutes or until golden brown, stirring constantly to prevent burning. Remove the pine nuts with a slotted spoon and drain on paper towel, reserving the oil.

Place the onion in a bowl and rub in the spices, salt and pomegranate molasses. Add the meat and tomato, then the pine nuts and the reserved oil.

Roll out the pastry until 3-5 mm thick and cut it into twenty 9 cm rounds. Turn the rounds over (this helps the pastry corners stick together) and place 1 tablespoon of filling in the centre of each. Pinch the rounds together at the four 'corners', bringing up the sides to make walls around the filling but leaving the top open (see opposite). If the corners of the pastry will not stick, dip your fingers in water, then dab onto the pastry to dampen the edges.

Arrange the pies on the baking tray and bake for 20-25 minutes or until golden brown. Serve hot or at room temperature.

This recipe and others are included in Abla's book The Lebanese Kitchen, available from all good book stores, or by contacting Patricia at Present Company Included on +61 3 9387 4717.

More Recipes from the Hummus Blog:

Stuffed Grape Leaves
Stuffed tomatoes with lamb mince, dill & rice
Couscous-Stuffed Peppers with Basil Sauce
Stuffed Baby Zucchini with Tomato Sauce
Recipe for Hummus
Spiced tomato & couscous soup

Save and share Open meat and tomato pies (Sfiha) recipe

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Felafel - How to make Felafel

2013-03-29T10:26:00.001-07:00

Photo: Felafel Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Felafel Recipe. Enjoy the Middle Eastern cuisine and learn how to make Felafel.

Makes 10-12
Suitable for mezza

Although Egyptian in origin, felafel quickly found popularity in Lebanon as a healthy street food. Soon after my restaurant opened, I took a stall at the local Lygon Street Festa and served felafel and kafta. I thought I had made enough to last the day, but I couldn't keep up with demand. Only one girl worked with me, and the poor thing had to go back to the restaurant every hour or so for more supplies so I didn't run out.

Remember that you will need to start a day in advance because chickpeas and broad beans must be soaked overnight in water before cooking. You can use a utensil called an ol'eb felalfer to form evenly rounded felafels. This can be purchased from any Middle Eastern food store.

1 cup (200g) dried chickpeas, washed and drained
1 cup (180g) dried split broad beans, washed and drained
2 teaspoons bicarbonate of soda
1 large onion, quartered
6 cloves garlic
1 cup coriander, washed (about 1 bunch)
3 bird's eye hot chillies (more or less as preferred)
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground allspice
2 teaspoons ground cumin
olive oil, for deep-frying
Pickled turnips, sliced tomato, lettuce and chopped flat-leaf parsley, to serve (optional)

Sauce

1/2 cup (140g tahini)
pinch of salt
1/4 cup (60 ml) lemon juice
1 small tomato, chopped
1 small Lebanese cucumber, peeled and chopped
2 tablespoons chopped flat-leaf parsley

Cover the chickpeas and broad beans with water, add 1 teaspoon of the bicarbonate of soda and soak overnight. Next day, drain, rinse and place them in a food processor with the onion, garlic, coriander and chillies. Blend until all the ingredients are well combined but still have texture. Transfer to a large bowl and mix in the salt and spices.

To make the sauce, place the tahini and salt in a bowl and slowly add the lemon juice and 1/4 cup (60 ml) water, stirring continuously. Add the tomato, cucumber and parsley and stir to combine.

When you're ready to cook the felafel, add the remaining bicarbonate of soda (this allows them to rise and become light and fluffy). Form tablespoonfuls of the mixture into balls and deep-fry in batches in a frying pan of very hot oil for 2 minutes on each side or until golden brown. Drain on paper towel. (The felafel mixture does not have to be cooked immediately. To store, place in an airtight container and refrigerate for up to a week or freeze for up to a year.)

Serve hot with the sauce spooned over accompanied by sliced tomato, lettuce and pickled turnip and garnished with parsley.

This recipe and others are included in Abla's book The Lebanese Kitchen, available from all good book stores, or by contacting Patricia at Present Company Included on +61 3 9387 4717.

More recipes from the hummus blog:

Easy Falafel
Recipe for Hummus
Spiced tomato & couscous soup
Authentic Moroccan Soup
Lentil Vegetable Soup
Moroccan Spiced Chickpea Soup

Save and Share Felafel Recipe

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Easy Falafel Recipe - How to make Falafel

2013-03-26T22:56:00.001-07:00

Photo: Easy Falafel Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Easy Falafel. Enjoy the Middle Eastern cuisine and learn how to make Falafel.

Falafel is vegetarians’ answer to meatballs. These deep-fried orbs made out of ground fava beans, chickpeas or both, are crunchy balls of pleasure from the land of Middle East.

These falafel balls packed within flatbreads like lafas or pitas make one of the most amazing comfort food that Middle Eastern cuisine has to offer.

Falafel smothered with tahini and hot sauce, along with yummy toppings of pickled vegetables and salads has the potential to make even a hardcore meat lover drool! So just imagine what it could to a vegetarian?

The Copts of Egypt deserves special thanks from all the falafel lovers, for discovering these yummy balls as a substitute for meat during the time of Lent.

Eventually, the culinary goodness of this dish spread throughout the rest of Middle East, and it slowly evolved as one of the most popular street food in this part of the world.

Apart from ruling the streets, falafel also makes its appearance in the daily meal or meze as well as in iftar or the dinner spread served to break fast during Ramadan

No matter when you have falafel, be prepared to be welcomed by a delightful contrast of crispy coating with soft, spicy and overtly delicious interiors.

So set the usual croquettes and fritters aside and enjoy a slice of Middle East with falafel.

Makes: 20 balls

Ingredients:

1 cup dry chickpeas, soaked overnight and drained
6 tbsp all purpose flour
5 garlic cloves
1 small onion
1 tsp baking powder
½ cup fresh parsley, finely chopped
½ cp fresh cilantro, finely chopped
Oil for frying
2 tsp ground cumin
1 tsp ground coriander
Dash of chilli flakes
1 tsp salt

Method:

Add the chickpeas to a food processor, along with garlic, onions, cilantro as well as parsley and pulse them into a mashed mixture.

Transfer the mixture to a large mixing bowl and sprinkle the spices and salt, one after another.

Stir them all together and then add the flour as well as the baking powder.

Mix them thoroughly yet again, into a uniform mixture, cover and refrigerate for a couple of hours or more.

Take small portions of the mixture in your hands and shape them into small round balls.

Deep fry, making sure patties are cooked through and are golden brown. Remove from oil with a slotted spoon and drain on paper towels.

More recipes from the hummus blog:

Recipe for Hummus
Spiced tomato & couscous soup
Authentic Moroccan Soup
Lentil Vegetable Soup
Moroccan Spiced Chickpea Soup
Moroccan spiced lamb and couscous

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Recipe for Hummus

2013-03-13T01:33:00.001-07:00

Photo: Recipe for Hummus

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Recipe for Hummus. Enjoy the Middle Eastern cuisine and learn how to make Hummus.

Having your tortillas and nachos with tomato salsa or tartare sauce is old fashioned! Try our recipe for hummus – dip made of pureed chickpeas, tahini and olive oil flavored with garlic and lemon juice, straight from the heart of Middle East. Traditionally, it is a part of the meze platter or used as a spread in falafel.

A dollop of hummus within the pockets of pita bread is a food lover’s delight. A spoonful of creamy hummus with grilled eggplant, fish or chicken gives a new dimension to the dish and bestows a delicious Asian touch to your dish. If you are known to the taste of hummus, then let me tell you it is pure ecstasy. The mashed chickpeas leave a somewhat nutty aftertaste in your tongue and the spices turn it into a zesty gastronomic indulgence.

The rest of the flavours are in your hand! Some love to keep the garlicky tone strong in the dip while others adds lots of lemon juice for more tartness. Though tahini is a integral part of hummus, you can simply omit it while making hummus if it doesn’t suit your taste – your hummus will taste equally mind blowing. Hummus had remained a part of Middle Eastern culture for so long that we have actually lost the track of its roots.

The recipe of this ancient food started taking shape in Egypt during 13th century and finally took its contemporary form during late 19th century. In modern times, hummus has crossed the boundaries of Asia and taken the western world by storm. So next time you are planning a party, serve hummus dip to your guests to as a pleasant surprise.

Ingredients:

• 1 cup small chickpeas, washed and soaked overnight
• ½ cup tahini
• ½ tsp cumin
• Juice of one lemon
• 1/8 tsp baking soda
• Olive oil
• ¼ cup chopped parsley
• Salt to taste

Method:

• Drain the chickpeas and throw them in a pot along with water and a dash of baking soda.
• Cook them for an hour or so until the chickpeas become extra soft.
• Strain the cooked chickpeas and blend it into a smooth puree in a food processor.
• Leave it in the fridge for some time before taking it out and blending it again in the food processor, this time along with tahini, lemon juice and spices until it turns into a creamy puree.
• Pour a generous helping of olive oil on it.
• Top it up with chopped parsley and serve with snacks.

More recipes from the hummus blog:

Spiced tomato & couscous soup
Authentic Moroccan Soup
Lentil Vegetable Soup
Moroccan Spiced Chickpea Soup
Moroccan spiced lamb and couscous
Moroccan meatballs with couscous

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Spiced tomato & couscous soup recipe

2013-03-03T23:10:00.000-08:00

Photo: Spiced tomato & couscous soup recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Spiced tomato & couscous soup Recipe. Enjoy the Middle Eastern cuisine and learn how to make Spiced tomato & couscous soup.

Couscous and harissa are a great pairing in this good-value soup

Easy
Serves 4
Prep 10 mins
Cook 40 mins
Vegetarian

Ingredients

olive oil
1 large onion , chopped
2 carrots , diced
3 stalks celery , diced
2-3 tbsp harissa paste
1 tsp ground cumin
1 x 400g tin chopped tomatoes
2 tbsp tomato purée
500ml vegetable stock
1 x 400g tin chickpeas
2 tbsp couscous
½ small bunch parsley , chopped

Method

Heat 1 tbsp oil in a large pan and cook the onion, carrot and celery for a few minutes until softened. Add the harissa and cumin and stir. Tip in all the other ingredients except the couscous and stir well, then cover and simmer for 30 minutes. Add the couscous and simmer for another 5 minutes.

Stir in the parsley before serving.

Nutrition Per Serving

186 kcalories, protein 7.9g, carbohydrate 25.5g, fat 6.6 g, saturated fat 0.6g, fibre 6g, salt 1.99 g

Recipe from olive magazine, June 2010.

More recipes from the hummus blog:

Authentic Moroccan Soup
Lentil Vegetable Soup
Moroccan Spiced Chickpea Soup
Moroccan spiced lamb and couscous
Moroccan meatballs with couscous
Marinated beef fillet rolled in fresh herbs

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Kefta Kebabs and Cauliflower with Taratur Sauce Recipe

2013-02-27T01:25:00.001-08:00

Photo: Kefta Kebabs and Cauliflower with Taratur Sauce Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Kefta Kebabs and Cauliflower with Taratur Sauce Recipe. Enjoy the Middle Eastern cuisine and learn how to make Kefta Kebabs and Cauliflower with Taratur Sauce.

Two new dishes for us tonight: baked cauliflower with a delicious tahini sauce, and ground turkey meatballs with a pomegranate syrup.

Turkey Kefta Kebabs
2 tbsp olive oil
1 large onion, finely diced
1 large tomato, diced
2 large garlic cloves, minced
salt and pepper
1/2 tsp coriander
1/2 tsp cumin
2 tbsp chopped cilantro
1 lb ground turkey
1/4 dry white wine
pomegranate molasses

Heat a tablespoon of the oil in a nonstick skillet, and cook the onions and tomatoes, sprinkled with salt and pepper, over high heat until the onions start to wilt and brown, about 3 minutes. Add the garlic and cook for an additional minute.

In a large bowl, add the ground turkey, onion-tomato mix, salt, pepper, coriander, cumin, cilantro, and wine. Mix together well and form into small balls. The mix will feel *really* delicate and sticky.

In the skillet, heat the remaining tablespoon of oil over medium-high heat. Add the meatballs, and rotate every 30 seconds or so until all sides are seared. Cook for about 5 minutes, or until the meatballs reach an internal temperature of 150. Serve on a plate and drizzle the pomegranate molasses over the top.

Makes ~14

Cauliflower with Taratur
1 head cauliflower
olive oil
1 clove garlic, crushed
1 tsp salt
3 tbsp tahini
2 tbsp water
1/3 cup lemon juice
powdered red pepper

Heat the oven to 450F. Break the cauliflower into florets and place into a small bowl. Drizzle a little olive oil over the cauliflower and add a pinch of red pepper. Toss until all the cauliflower is coated, then place in a single layer on a baking sheet. Bake for 25 minutes or until browned and tender.

In a bowl, mix the crushed garlic and the salt. Add the tahini and blend well, then add the water and mix thoroughly. Add the lemon juice and blend until the sauce is whitish and smooth. Add red pepper to taste. Pour the sauce over the cauliflower and serve.

Source: WeHeartFood

More recipes from the hummus blog:

Lamb Kebabs with Spicy Greens Tabbouleh
Spicy Beef Kebabs
Beef kebabs with yoghurt and mint
Minted lamb kebabs with tabbouleh
Harissa lamb & pepper kebabs
Tandoori lamb kebabs

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Turkish steak sandwich recipe

2013-02-25T00:02:00.000-08:00

Photo: Turkish steak sandwich recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Turkish steak sandwich Recipe. Enjoy the Middle Eastern cuisine and learn how to make Turkish steak sandwich.

The fun of pub-style sandwiches is getting messy - ditch the cutlery, grab a napkin and dig right in.

To Prep 0:30
To Cook 0:10
INGREDIENTS 7
DIFFICULTY EASY
SERVINGS 4

Ingredients

3 small red capsicums, halved, seeded
Olive oil spray
Olive oil, to drizzle
4 (about 250g each) beef porterhouse or scotch fillet steaks, halved horizontally
1 loaf Turkish bread, cut crossways into 4 pieces, split
1 baby cos lettuce, leaves separated
125g hummus

Method

Preheat grill on high. Place capsicum, skin-side up, on a baking tray. Spray with oil. Cook under grill for 8-10 minutes or until charred and blistered. Transfer to a sealable plastic bag and set aside for 5 minutes to cool slightly. Peel and discard skin. Cut into thin strips. Place in a bowl and drizzle over a little oil. Season with salt and pepper.

Meanwhile, heat a large frying pan or chargrill over medium-high heat. Spray with oil. Season the steaks with salt and pepper. Add to the pan and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
While the steaks are resting, place the bread on a baking tray and cook under grill for 1-2 minutes each side or until golden.
Divide bread bases among serving plates. Top with lettuce, steak, hummus, capsicum and remaining bread.

Notes

With a twist: For a different flavour, swap beef for lamb and use chargrilled marinated eggplant instead of the capsicum.

Nutrition

Energy 3220kJ
Fat saturated 14.00g
Fat Total 38.00g
Carbohydrate sugars -
Carbohydrate Total 58.00g
Dietary Fibre 7.00g
Protein 51.00g
Cholesterol -
Sodium -

Australian Good Taste - October 2010 , Page 66
Recipe by Kerrie Ray

More Recipes from the Hummus Blog:

Hummus Pita
Steak sandwich
Turkish lamb, feta & spinach melts
Chicken Shawarma
Baked Falafel Sandwiches with Yogurt-Tahini Sauce
Falafel and hummus on pita bread

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Waraq Dawali with Raisins & Dibis Ramman Recipe

2013-02-20T00:12:00.000-08:00

Photo: Waraq Dawali with Raisins & Dibis Ramman Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Waraq Dawali with Raisins & Dibis Ramman Recipe Recipe. Enjoy the Middle Eastern cuisine and learn how to make Waraq Dawali with Raisins & Dibis Ramman Recipe.

Cuisine: Arabic
Category: Levant
Serves: 6 persons
Difficulty: Medium
Cost: Medium

Preparation time :     40 minutes
Cooking time :     1 hour

Ingredients

1 kg vine leaves, washed and trimmed

1 cup long grain white rice or 200 g

2 tablespoons butter

400 g minced beef

2 teaspoons ground cinnamon

1 cup raisins or 200 g

6 tablespoons pomegranate molasses or 90 g

1½ cups walnuts or 150 g, finely chopped

2 teaspoons tarragon, dried

2 cubes MAGGI® Chicken Bouillon or 20 g

6 cups water or 1½ liters, hot

2 tablespoons lemon juice

Preparation

Dip the vine leaves in boiling water and lift immediately; then refresh under cold water and drain.

Start to prepare the stuffing by half cooking the Rice in boiling water, strain and set aside.

In a deep frying pan, melt Butter, add Minced Meat, and sauté for 10 minutes on medium high heat. Add to the pan the Cinnamon, Tarragon, Raisins, 4 tbs Dibis Raman, chopped Walnuts and sauté for another 5 minutes.

Gently add half cooked rice, taking care not to break the rice grains.

Spread each vine leaf (shiny side down) on a flat surface. Put 1 tablespoon or teaspoon of the stuffing on each leaf (depending on the size); fold its sides a bit and roll it.

Tightly Arrange and pack the stuffed vine leaves together in layers in a medium size pot with no space between.

Put a heavy plate on top to keep the rolls in shape during cooking.

Add MAGGI® Chicken Bouillon , Water and Dibis sauce into the pot up to a level that covers the vine leaves rolls, and then add the lemon juice. Bring to boil, then cover and simmer for 1 hour, or until the leaves are tender. (Add hot water while cooking if necessary)

Arrange the stuffed vine leaves in a platter. Serve with the remaining stock aside.

Cooking tips :     You can use ready Vine Leaves if fresh ones are not accessible.
Serving tips :     This dish can be served cold or warm.

Nutritional Information

Energy :     728.00 Kcal
Protein :     36.00 g
Carbohydrate :     88.00 g
Fats :     34.00 g

More Recipes from the Hummus Blog:

Stuffed Grape Leaves
Stuffed tomatoes with lamb mince, dill & rice
Couscous-Stuffed Peppers with Basil Sauce
Stuffed Baby Zucchini with Tomato Sauce
Date and cinnamon stuffed lamb
Malfouf

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Lamb Salona with Potato & Carrot Crust Recipe

2013-02-18T01:03:00.000-08:00

Photo: Lamb Salona with Potato & Carrot Crust Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Lamb Salona with Potato & Carrot Crust Recipe. Enjoy the Middle Eastern cuisine and learn how to make Lamb Salona with Potato & Carrot Crust.

Cuisine: Saudi
Category: Arabian Gulf
Serves: 6 persons
Difficulty: Easy
Cost: Medium
Preparation time :     15 minutes
Cooking time :     1 hour, 30 minutes

Ingredients

2 cubes MAGGI® Chicken Bouillon or 20 g

1 cup water or 250 ml, hot

700 g lamb, with bones

4 cups water or 1 liter

½ teaspoon ground turmeric

½ teaspoon ground coriander

½ teaspoon ground cinnamon

½ teaspoon ground cloves

2 tablespoons vegetable oil

2 medium onions or 300 g, finely chopped

4 tablespoons tomato paste

7 cloves garlic, crushed

1 teaspoon fresh ginger, crushed

1 teaspoon ground cinnamon

1 teaspoon ground turmeric

1 teaspoon curry powder

1 teaspoon garlic powder

1 teaspoon ground coriander

2 whole pieces whole cardamom pod

1 medium potato or 200 g, peeled & grated

1 large carrot or 150 g, peeled & grated

2 large zucchini or 200 g, peeled and cut into thick slices

3 dried limes or 20 g

2 small green chili pepper, chopped

1 green bell pepper or 100 g, cut into thick slices

1½ bunches coriander leaves or 75 g, chopped

Preparation

Dissolve 2 MAGGI® Chicken Bouillon cube in 200ml of Hot water and set aside.

Place Lamb pieces in a large pot, cover with the Water, and bring to boil while skimming froth as it appears, add Turmeric, Coriander, Cloves and Cinnamon. Cover and cook on low heat for 1 hour or until meat is almost cooked. Remove from heat.

Pre heat oven to 180 degrees C. and place rack on the bottom level.

Heat oil in a large pot, add and cook Onions until golden brown. Add Tomato Paste, Garlic, Ginger, remaining Spices and cook for 1 minute.

Add Zucchinis and the reserved meat stock, and bring to boil.

Stir in the Dried Limes, Green Chilies, Chicken Stock, Bell Pepper and fresh Coriander.

Lay Lamb pieces over the top of the stew, spoon grated Potatoes and Carrots over the top and bake in a preheated oven for 45 minutes or until the carrot and potato crust is golden on top.

From Nestle Family

More Recipes from the Hummus Blog:

Saudi Dough with King Fish
Baked fish with pistachio and tahini recipe
Chicken and Vegetables Rice
Chicken with dates and couscous
Turkish lamb, feta & spinach melts
Haloumi kebabs with feta and herb dip

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Layered Pomfret & Rice ( Kuwaiti style) Recipe - How to make Layered Pomfret & Rice

2013-02-11T03:39:00.000-08:00

Photo: Layered Pomfret & Rice ( Kuwaiti style) Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Layered Pomfret & Rice ( Kuwaiti style) Recipe. Enjoy the Middle Eastern cuisine and learn how to make Layered Pomfret & Rice ( Kuwaiti style).

Ingredients

1 Kg Zubaidi (pomfret fish)
1 Tablespoon ground spices (ginger, dried lemon, cardamom, cumin, clove, cinnamon, black peeper)
1 Cup olive oil
1 Tablespoon lemon juice
4 Cups water
3 Onions, medium size
1 Celery stalk, cut into chunks
1 Carrot, cut into chunks
1 Lemon, cut into slices
2 Bay leaves
2 Green peppers, cut into julienne
1/4 Cup raisins
1/2 teaspoon saffron
3 Cup stock
1 tablespoon corn oil
4 Cup basmati rice, parboiled
2 Cup yogurt
Salt and papper

Method

- Clean the fish and leave it in salted water with some flour for 30 minutes.
- Rinse and drain in a colander.
- Make slits on both sides of the fish using a sharp knife.
- In a mixing bowl, mix half of the spices, half of the olive oil, lemon juice and season with salt and pepper.
- Marinate the fish, making sure that the marinade is covering all over the fish and into the slits. Set aside.
- Boil water in a large pan. Cut one onion into big chunks, add it to the water.
- Add celery, carrot, lemon and bay leaves.
- Add the marinated fish and let boil for 5 minutes. Take out the fish and set aside.
- Cut the remaining onions into julienne. Heat the remaining oil in another pan over medium heat and sauté the onions.
- Add green pepper, stirring the mixture for 5 minutes.
- Add the remaining spices, raisins, saffron and stock. Season with salt and pepper.
- Let the mixture come to a boil, then lower the heat and let simmer for 7 minutes.
- Grease a large non-stick pan with corn oil.
- In a large mixing bowl, mix 1 cup rice with yogurt. Spread to cover the bottom of the pan.
- Assemble layers of the fish, onion mixture, the remaining rice alternatively, seasoning each layer with salt and pepper, pressing down slightly.
- Cook over medium heat for 5 minutes, lower the heat, cover and let cook for 15 minutes or until fully cooked.
- Let cool. Invert the pan over a large serving plate.

Layered pomfret fish and Basmati rice
Zubaidi is the national Kuwaiti fish

More Recipes from the Hummus Blog:

Saudi Dough with King Fish
Baked fish with pistachio and tahini recipe
Egyptian-style fish with roasted vegetables
Fish with Chickpeas and White Rice
Spiced almond fish with fattoush
Tunisian Fish Tagine

Save and Share Layered Pomfret & Rice ( Kuwaiti style) Recipe

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Pistachio Chocolate Slices Recipe - How to make Pistachio Chocolate Slices

2013-02-11T00:26:00.000-08:00

Photo: Pistachio Chocolate Slices Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Pistachio Chocolate Slices Recipe. Enjoy the Middle Eastern cuisine and learn how to make Pistachio Chocolate Slices.

Enjoy the festival of delicious food & warm hospitality and learn how to make easy Pistachio Chocolate Slices.
Cuisine: Oriental
Category: Arabic desserts
Serves: 8 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     10 minutes
Cooking time :     10 minutes

Ingredients

2 cups tea biscuits or 200 g, crumbled

¾ cup butter or 150 g, melted

for the topping:

1 tin NESTLÉ® Sweetened Condensed Milk or 397 g

¼ cup butter or 50 g

¼ cup brown sugar or 50 g

200 g plain chocolate, chopped

½ cup pistachio nuts or 75 g, peeled and chopped

Preparation

Combine biscuits and butter then press the dough into a 20cm x 28cm rectangular cake tin and bake in a 190°C preheated oven for 10 minutes. Remove from oven.

Place NESTLÉ® Sweetened Condensed Milk , butter and sugar in a nonstick saucepan. Cook with stirring over low heat for 5-6 minutes or until the caramel is light golden color and thick.

Remove from heat and pour the caramel over the dough in the tin. Set aside to cool completely.

Melt the chocolate in a bowl over simmering water then stir in the pistachio. Spread the melted chocolate over the caramel topping and allow it to set completely in the fridge.

Cut into diamond shapes to serve.

Nutritional Information

Energy :     650.00 Kcal
Protein :     8.80 g
Carbohydrate :     71.00 g
Fats :     38.00 g
From Nestle Family

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Roasted Chicken Stuffed with Harees Recipe - How to Make Roasted Chicken Stuffed with Harees

2013-02-06T02:04:00.000-08:00

Photo: Roasted Chicken Stuffed with Harees Recipe

The Hummus blog: Simple and delicious hummus dips (mashed chickpeas/garbanzo beans)served with Pita Bread. Beside our collection of homemade Hummus recipes, enjoy the Middle Eastern style of cooking Roasted Chicken Stuffed with Harees.

Cuisine: Emarati
Category: Levant
Serves: 6 persons
Difficulty: Easy
Cost: Cheap

Preparation time : 15 minutes
Cooking time : 2 hours

Ingredients

¾ cup cracked wheat or 100 g

2 cups water or 500 ml, cold

½ cup water or 125 ml, hot

1 cube MAGGI® Chicken Bouillon or 10 g

1 tablespoon butter

¾ cup dried apricots or 75 g, chopped

½ cup walnuts or 75 g, finely chopped

1 tablespoon ground cardamom

1 cube MAGGI® Chicken Bouillon or 10 g

2 cups water or 500 ml, hot

5 tablespoons pomegranate molasses or 50 ml

1300 g whole chicken, preferably fresh

1 medium onion or 150 g, chopped

Preparation

Soak Harees in cold water and allow to sit for 6 hours.

Melt butter in a medium sauce pan, drain and rinse Harees grain and add to pan, add Water and 1 cube MAGGI® Chicken Bouillon and simmer on medium heat for 5 minutes or until the Hareese is ½ cooked. Add chopped Apricot and Walnuts and Cardamom powder and remove from heat, cover and allow to cool slightly.

Wash the Chicken and make sure the cavity is empty. Gently spoon the Harees and Apricot stuffing in the cavity until full, truss the stuffed chicken, or tie the legs together with kitchen twine.

Place chopped Onions in the center of a deep oven dish (large enough to hold the chicken with an extra 3-5 cm space from the edges). And position the trussed chicken on top of the bed of onions.

Dissolve remaining 1 MAGGI® Chicken Bouillon cube in 500ml of Hot water, stir in the Dibis Raman and pour over the chicken, cover with aluminum foil and bake at 180c in a preheated oven for one hour.

After one hour remove aluminum foil and allow the skin to broil, while basting (every 10 minutes) with the rendered juices in the pan, until done. (30 minutes)

Cut chicken serve on a platter with the stuffing and rendered juices on the side.

Other tips : Chicken is cooked once the internal temperature of the thickest part of the thigh reaches 80c or 180f.

Nutritional Information

Energy :     674.00 Kcal
Protein :     45.00 g
Carbohydrate :     25.00 g
Fats :     43.00 g

More Recipes from the Hummus Blog:

Chicken and Vegetables Rice
Chicken with dates and couscous
Chicken Shawarma for Two
Chicken couscous salad
Chicken with Eggplant and Cauliflower Rice
How to Make Kuwaiti Chicken Biryani

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Kofta Stew Recipe - How to make Kofta Stew

2013-02-06T01:42:00.000-08:00

Photo: Kofta Stew Recipe

The Hummus blog: Simple and delicious hummus dips (mashed chickpeas/garbanzo beans)served with Pita Bread. Beside our collection of homemade Hummus recipes, enjoy the Middle Eastern style of cooking Kofta Stew.

Cuisine: Turkish
Category: Red Meat
Serves: 5 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     20 minutes
Cooking time :     35 minutes

Ingredients

500 g minced lamb

1 small onion or 70 g, chopped

2 tablespoons vegetable oil

1 medium onion or 125 g, cut into small cubes

1 medium tomato or 150 g, peeled and diced

4 tablespoons tomato paste

1 medium carrot or 150 g, cut into large cubes

1 medium potato or 300 g, cut into large cubes

1 cup frozen green peas or 160 g, thawed

2 cubes MAGGI® Chicken Bouillon

3 cups water or 750 ml

½ teaspoon ground black pepper

½ teaspoon dried mint

Preparation

Combine minced lamb and the chopped small onion in a bowl (season with salt and pepper) and mix until well combined.

Shape the kofta into fingers shape and arrange in a baking tray and bake in a 200°C preheated oven for 10 minutes or until they are cooked. Remove and set aside.

Heat oil in a pot and fry onion for 2-3 minutes or until onion is tender. Add tomato and stir for 3 minutes.

Add tomato paste, carrot, potato, green peas, MAGGI® Chicken Bouillon cubes, water and the cooked kofta. Bring to boil. Simmer over a low heat for 20 minutes or until all vegetables are cooked.

Season with black pepper and dried mint. Stir and serve.

Serving tips : Garnish with fried pine seeds and serve with vermicelli rice.

Nutritional Information

Energy :     436.00 Kcal
Protein :     21.00 g
Carbohydrate :     24.00 g
Fats :     29.00 g

Source: Nestle Family

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Kofta - Lamb Burgers with Hummus and Tomato, Cucumber and Yogurt Salad
Lamb kofta
Tuna Kofte with Pomegranate Molasses
Lamb kofta with fattoush
Turkish lamb, feta & spinach melts
Haloumi kebabs with feta and herb dip

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Chicken and Vegetables Rice Recipe - How to make Chicken and Vegetables Rice

2013-02-06T01:07:00.000-08:00

Photo: Chicken and Vegetables Rice Recipe

The Hummus blog: Simple and delicious hummus dips (mashed chickpeas/garbanzo beans)served with Pita Bread. Beside our collection of homemade Hummus recipes, enjoy the Middle Eastern style of cooking Chicken and Vegetables Rice.

Cuisine: Turkish
Category: Poultry
Serves: 5 persons
Difficulty: Medium
Cost: Cheap

Preparation time : 25 minutes
Cooking time : 40 minutes

Ingredients

¼ cup wild rice or 50 g

1 tablespoon vegetable oil

1 small onion or 100 g, chopped

350 g boneless and skinned chicken breasts, cut into cubes

2 cloves garlic, crushed

1 stick celery or 30 g, sliced

1 medium carrot or 100 g, cut into cubes

1 medium zucchini or 100 g, sliced

2 tomatoes or 300 g, peeled and cut into small cubes

2 cubes MAGGI® Chicken Less Salt Bouillon

¼ teaspoon ground cardamom

¼ teaspoon ground cinnamon

¼ teaspoon white ground pepper

¼ teaspoon ground turmeric

¼ teaspoon ground coriander

3 cups boiling water or 750 ml

1½ cups basmati rice or 300 g

Preparation

Boil wild rice with water for 40 minutes, strain and cool.

Meanwhile, warm oil and fry chopped onions for 2 minutes. Add chicken cubes, garlic, celery, carrot cubes and zucchini slices and stir for 5 minutes. Add tomato cubes, MAGGI® Chicken Less Salt Bouillon cubes and spices. Stir and simmer for another 5 minutes.

Add Basmati rice and water with stirring occasionally until it boils. Cover and simmer on low heat for 20-25 minutes or until rice becomes tender. Mix with boiled wild rice and serve.

Cooking tips : Peel the celery to remove the hard skin before cutting.

Nutritional Information

Energy :     400.00 Kcal
Protein :     24.00 g
Carbohydrate :     65.00 g
Fats :     4.80 g

More Recipes from the Hummus Blog:

Chicken with dates and couscous
Chicken Shawarma for Two
Chicken couscous salad
Chicken with Eggplant and Cauliflower Rice
How to Make Kuwaiti Chicken Biryani
Stuffed tomatoes with lamb mince, dill & rice

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Saudi Dough with King Fish Recipe

2013-02-02T08:42:00.000-08:00

Photo: Saudi Dough with King Fish Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Saudi Dough with King Fish recipe. Enjoy the Middle Eastern Cuisine and learn how to make Saudi Dough with King Fish.

Cuisine: Saudi
Category: Arabian Gulf
Serves: 6 persons
Difficulty: Medium
Cost: Medium

Preparation time : 30 minutes
Cooking time : 40 minutes

Ingredients

for the dough:

2½ cups all purpose flour or 350 g

1 egg, lightly beaten

¼ cup NIDO Full Cream Milk Powder or 25 g

5 tablespoons vegetable oil

1 tablespoon salt

½ cup water or 150 ml

for the stuffing:

400 g king fish, cut into 2cm cubes

¼ cup lemon juice or 50 ml

30 g tamarind paste

¼ cup water or 50 ml, hot

1 tablespoon vegetable oil

1 medium red onion or 150 g, finely chopped

6 cloves garlic, finely chopped

1 medium tomato or 300 g, finely chopped

2 cubes MAGGI® Chicken Bouillon or 20 g

½ cup water or 125 ml, hot

1 tablespoon chilli flakes

1 cup coriander leaves or 50 g, finely chopped

½ cup pine seeds or 50 g, roughly chopped

Preparation

In a large bowl, combine Flour, Egg, NIDO Full Cream Milk Powder, Vegetable Oil and Salt. Rub with your fingertips until the mixture resembles fine breadcrumbs. Gradually add water and mix to form soft dough.

Divide the dough into 2 equal portions. Cover and keep aside for 1 hour.

In a medium mixing bowl combine King Fish cubes with Lemon Juice and allow to marinate in the fridge for 30 minutes.

Dissolve Tamer Hindi in 50ml of Hot water and run through a sieve to remove seeds and skins.

Heat Vegetable Oil in a medium sauce pan, add Onions and Garlic and sauté until Onions are translucent. Add Tomatoes, Chili Flakes and MAGGI® Chicken Bouillon , Water and Tamer Hindi Sauce and allow to simmer on medium heat for 15 minutes or until Tomatoes are soft. stir in chopped Coriander Leaves and remove from heat.

Turn out the first piece of dough onto a lightly floured work surface. Knead the dough and roll it out into a greased 30cm round oven tray.

Carefully spread half of the tomato sauce over the top, place pieces of raw fish over the sauce discarding the lemon juice marinate, spoon over the reminder of the sauce and sprinkle over with Pine Seeds.

Roll out the second piece of dough and place it over the pan to cover. Tightly press the edges and brush the top with the extra egg wash.

Bake in a 170°C oven for 35-40 minutes or until the top is golden and fish is cooked.

Nutritional Information

Energy : 544.00 Kcal
Protein : 24.00 g
Carbohydrate : 58.00 g
Fats : 24.00 g

More Middle Eastern Recipes:

Turkish Bread Pizza
Cheese and mint rolls
Shape Middle Eastern Cookie Dough
Turkish Pizza
Middle Eastern spiced lamb pizza
Smoked salmon on toasted Turkish bread

Save and Share Saudi Dough with King Fish Recipe

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Shrimp Biryani Recipe

2013-02-02T08:29:00.000-08:00

Photo: Shrimp Biryani Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Shrimp Biryani recipe. Enjoy the Middle Eastern Cuisine and learn how to make Shrimp Biryani.

Cuisine: Arabic
Category: Arabian Gulf
Serves: 8 persons
Difficulty: Medium
Cost: Medium

Preparation time :     20 minutes
Cooking time :     1 hour, 30 minutes

Ingredients

2 cups basmati rice or 400 g

2 tablespoons vegetable oil

2 medium onion or 250 g, finely sliced

2 medium onion or 250 g, finely chopped

500 g shrimp, peeled, raw, de-shelled & de-veined

2 tablespoons tomato paste

4 cloves garlic, crushed

1 cup fresh dill or 50 g, finely chopped

3 tablespoons curry powder

2 cinnamon sticks

5 whole cardamom pods

3 cubes MAGGI® Chicken Bouillon or 30 g

½ cup water or 125 ml, hot

2 cups coriander leaves or 100 g, roughly chopped

6 cups water or 1½ liters

2 tablespoons ghee

1 tablespoon saffron, powder

pinch of salt

pinch of ground pepper

Preparation

Wash and Soak rice in cold water and set aside for 30 min.

In a large pot, heat vegetable oil, fry sliced onions till golden brown, remove and set aside.

In the same pot on medium high heat fry chopped onions till golden, add shrimp and sauté till pink (about 4-5 minutes), add tomato paste, Garlic, Dill, Spices, Cinnamon sticks, Cardamom pods, MAGGI® Chicken Bouillon , and Water and bring to a simmer. Add chopped fresh coriander leaves and remove from pot and set aside.

In the same pot, bring to boil 1.5 liters of water, place rice and cook until rice is ¾ cooked (andante).

Drain rice in a colander and discard excess water.

Melt Ghee on the bottom of the same pot; add a layer of strained rice, followed by a layer of shrimp and onion mixture and a sprinkle of Saffron powder. Follow this step until all the rice and shrimp sauce is used.

Steam rice and shrimp on med-low heat until rice is fully cooked (about 20 minute).

Gently fluff cooked rice ensuring even distribution of rice and shrimp.

Serve on a large plate, and garnished with fried sliced onions.

Nutritional Information

Energy :     342.00 Kcal
Protein :     18.00 g
Carbohydrate :     52.00 g
Fats :     6.90 g

More Middle Eastern Recipes:

Shrimp Fritters with Spicy Moroccan Dipping Sauce
Shrimps with Eggplant and Potato Soufflé
Arabian Biryani
How to Make Kuwaiti Chicken Biryani
Vegetable Biryani
Stuffed tomatoes with lamb mince, dill & rice

Save and Share Shrimp Biryani Recipe

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