Hummus

Beef stew with eggplant and bread dumplings recipe

2012-01-31T19:05:00.000-08:00

Photo: Beef stew with eggplant and bread dumplings recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try beef stew with eggplant and bread dumplings recipe. Enjoy the Middle Eastern Cuisine and learn how to make beef stew with eggplant and bread dumplings.

Ingredients

2 tablespoons oil
2 tablespoons butter
½ Kg beef cubes (lean and boneless)
Salt and pepper
2 cups chopped red onion
4 garlic cloves
3 cups cilantro leaves
1 green chili pepper
1 teaspoon fresh ginger
4 cups beef stock or water
4 small potatoes (peeled)
1 eggplant (cubes)

For the bread:-
1 cup flour
I teaspoon baking powder
1 teaspoon spices
1 tablespoon dried herbs (rosemary- thyme- oregano)
1 teaspoon salt
¼ cup chopped cilantro
1 cup water

Method

- Heat oil and butter in a skillet over medium heat, fry and stir the meat cubes.
- Season with salt and pepper, cook for few minutes.
- Mix onions, garlic, cilantro leaves, chili and ginger in an electric mixer to form a paste, and add it to the meat.
- Add stock, when it comes to a boil, lower the heat and cover until the meat is tender.
- Add potatoes and eggplants, leave the stew until fully cooked.

For the beard dumplings:-
- Mix flour, baking powder, spices, herbs, salt and chopped cilantro.
- Gradually add water, continue kneading until a soft dough is obtained.
- Shape the dough into small balls.
- Place the bread dumplings in the stew, cook for 10 minutes over a low heat.
- Served hot.

Chef Osama

More recipes from the hummus blog:

Lamb with spicy chickpeas
Lamb and prosciutto burger
Rice and meat phyllo (Ouzi)
Caramelized roast chops and couscous with cashews
Roasted sweet potato and peppers with couscous
Moroccan spiced lamb and couscous

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Fat Free Ladies Delight with Cream Recipe

2012-01-24T19:06:00.000-08:00

Photo: Fat Free Ladies Delight with Cream Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Fat Free Ladies Delight with Cream Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Fat Free Ladies Delight with Cream.

Cuisine: Arabic
Serves: 24 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     35 minutes
Cooking time :     10 minutes

Ingredients

1 packet filo pastry, frozen and thawed
1 tin nestlé fat free sweetened condensed milk or 405 g
3 cups water or 750 ml
¾ cup corn flour or 90 g
1 tablespoon blossom water
2 tablespoons pistachio nut, crushed
2 tablespoon lemon blossom in syrup
For the sugar syrup:
½ cups sugar or 100 g
1 cup water or 250 ml
1 teaspoon lemon juice
1 tablespoon cornstarch, (to thicken the syrup)
½ cup water
1 tablespoon rose water
1 tablespoon blossom water

Preparation

Cut filo pastry sheets into 20 cm length and 10cm width. Cover with wet cloths and set aside.

Place NESTLÉ Fat-Free Sweetened Condensed Milk, water and corn flour in a large saucepan, bring to boil with constant stirring until mixture thickens. Add blossom water and stir. Keep aside to cool into room temperature.

Place 1 sheet over a working table then place another sheet over the first one in opposite position.

Mix the cooled cream mixture well or until is smooth and spoon 1 tablespoon of this mixture length wise on the filo sheet then fold the outside edges towards center and roll into a parcel.

Place Ladies delights in an oven sheet with at least 1cm space between them. Bake the ladies delights in a preheated oven at 200°C until its golden brown color. Remove from oven and allow to cool. Pour cooled syrup over cooled pastries.

Garnish with pistachio and glaced lemon blossom in syrup then serve hot.

To prepare the syrup: Add sugar and 1 cup of water to a saucepan. Bring to boil and simmer for 6-8 minutes. Dissolve the 1 tablespoon of cornstarch in the remaining ½ cup of cold water and add to the simmering sugar and water, stir constantly on heat for 2 min until syrup thickens. Remove from heat and stir in lemon juice, rosewater and blossom water.

Serving tips : can be served hot shortly after taking out of the oven.

Nutritional Information
Energy :     157.00 Kcal
Protein :     3.20 g
Carbohydrate :     35.00 g
Fats :     0.30 g

More recipes from the hummus blog:

Tiramisu with Dates
Raspberry Ice Cream
Balah Elsham
Stuffed Brown Bread Cups
Cookies Filled with Fig, Dates and Apricot
Pistachio & Almond Baklava

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Lamb with spicy chickpeas recipe

2012-01-13T17:51:00.000-08:00

Photo: Lamb with spicy chickpeas recipe

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

Ingredients (serves 4)

2 tablespoons olive oil
1 small brown onion, halved, thinly sliced
1 garlic clove, crushed
2cm piece fresh ginger, peeled, finely grated
2 teaspoons ground cumin
2 tablespoons finely chopped coriander stem and root mixture (see note)
2 x 400g cans chickpeas, drained, rinsed
3 large tomatoes, chopped
1/4 cup finely chopped fresh coriander leaves
2 teaspoons Moroccan seasoning
8 lamb loin chops, trimmed
Lemon wedges and fresh coriander leaves, to serve

Method

Heat half the oil in a saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic, ginger, cumin and coriander mixture. Cook, stirring, for 1 minute or until fragrant.

Add chickpeas and tomato. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 to 15 minutes. Add coriander leaves. Stir to combine.

Meanwhile, combine seasoning and remaining oil in a glass or ceramic dish. Add lamb. Turn to coat. Heat a greased barbecue plate or chargrill over medium-high heat. Cook lamb for 3 to 4 minutes each side for medium, or until cooked to your liking.

Divide chickpea mixture and lamb between plates. Serve with lemon wedges and coriander.

Notes

Coriander: Coriander root has a strong flavour, and is often used in curry pastes and soup bases. Wash the base well to remove dirt before using. To store, tightly wrap washed roots in plastic wrap and freeze for up to 3 months.

Source
Super Food Ideas - April 2009, Page 34
Recipe by Kirrily La Rosa

More recipes from the hummus blog:

Lamb and prosciutto burger
Rice and meat phyllo (Ouzi)
Caramelized roast chops and couscous with cashews
Roasted sweet potato and peppers with couscous
Moroccan spiced lamb and couscous
Moroccan meatballs with couscous

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Dried Tomato Hummus Recipe

2012-01-11T08:37:00.000-08:00

Photo: Dried Tomato Hummus Recipe

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

Hummus sounds exotic but it’s really just a simple puree of chickpeas. It’s also a nutritious dish and so easy to make. If you can puree chickpeas, you’ve got the basics and you’re ready to add some zesty twists and whip up your own signature dip!

Yield: 12

Ingredients

Hummus

19 ounce cans (540 ml) can of chickpeas, drained and rinsed
1/2 cup (125 ml) tahini (sesame paste)
1 cup (250 ml) plain yogurt
1 teaspoon (15 ml) hot sauce
unit The juice and zest of 1 lemon
2 cloves garlic, chopped
1 bottle sun-dried tomatoes packed in oil (about 1 cup/270 ml)
unit A sprinkle or two of salt and lots of freshly ground pepper

Pita Crackers

4 unit pitas
1 tablespoon of olive oil (15 ml) or so, a big splash
1 tablespoon (15 ml) or so of honey
unit A sprinkle of salt and lots of freshly ground pepper

Directions

Hummus

Puree the chickpeas in your blender or food processor. Add tahini, yogurt, hot sauce, lemon juice and zest, garlic, salt and pepper. Keep pureeing and add tomatoes. Check your consistency here and if you prefer add a bit more yogurt or a little splash of water to thin the texture. Now taste and adjust your seasoning and you’re ready for the dippers!

Pita Crackers

Preheat your oven to 350 F (180C).

Whisk the oil and honey together and brush both sides of each of the pita chips. Sprinkle with salt and pepper. Cut in 6 or 8 wedges, transfer to a cookie tray and bake until they begin to turn golden brown, about 10 minutes or so. Begin peaking in the oven every minute or so until the chips and continue baking until all the chips are evenly golden brown, not just the ones on the edge. Remove any that finish ahead of the pack and keep tanning the rest. Now you’re ready to dip and share!

Freestyle Twist: This basic recipe is ripe for twists! Add some pesto, tapenade, black olives or roasted red peppers to the blend. Maybe toss in a bunch of fresh herbs like cilantro, basil or parsley. If you omit the sun-dried tomatoes in oil, add about a half cup (125 ml) of olive oil instead. Whatever twists you choose you will have a zesty, ready to serve dip that will keep in the refrigerator for about a week!

More recipes from the hummus blog:

Lemon, Sesame, and Garlic Hummus
Super Healthy Hummus
Hummus (Chickpea Dip)
Kofta - Lamb Burgers with Hummus and Tomato, Cucumber and Yogurt Salad
Hummus and Veggie Wrap
Chunky hummus dip

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Turkish Pizza Recipe

2012-01-11T08:05:00.000-08:00

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

If you’re in the mood to experiment and take a trip to Istanbul – try my Turkish pizza.

Yield: 8

Ingredients

Dough

1 envelope (1/4-ounce) active dry yeast
1 teaspoon sugar (5 ml)
1 1/3 cups lukewarm water (325 ml)
2 teaspoons coarse salt (10 ml)
1/4 cup olive oil (60 ml)
3 3/4 cups to 4 cups, all-purpose flour (925 ml to 1 l)
1/4 cup yogurt (60 ml)
Flour, for kneading and rolling
Olive oil, for oiling the bowl

Toppings

4 tablespoons olive oil (60 ml)
2 baby eggplants, chopped in ¼ -inch dice
1 pound medium ground lamb or ground beef (454 grams)
1/4 cup tomato paste or sun-dried tomato puree (60 ml)
1/2 cup crushed canned tomatoes (125 ml)
Coarse salt and freshly cracked black pepper, to taste
1 teaspoon of sumac (5 ml)
2 fresh chiles, chopped or red chile pepper flakes, optional
3 cloves garlic, chopped
1/4 cup chopped fresh parsley (60 ml)
2 cups grated mozzarella (500 ml)

Directions

Dough

In a small bowl, add 1 1/3 cup lukewarm water and 1 tsp. sugar. Add yeast and let sit until foamy, about 5 to 10 minutes.

Combine 3 ¾ all-purpose flour and salt in the bowl of a stand mixer. In a stand mixer fitted with a dough blade, add olive oil, yogurt and yeast mixture. Blend. Knead on low speed for about 10 to 12 minutes until the dough comes together and is smooth. (Alternatively just mix the dough by hand.)
Turn dough onto a well-floured surface. Using the remaining flour continue to knead the dough by hand until smooth and elastic, about 2 to 5 minutes. The dough should be soft but not sticky. If dough is still too sticky, add a little more flour. Place the dough in a lightly oiled medium bowl and cover with plastic wrap. Let rest in a warm spot until doubled, about 45 to 60 minutes.

Toppings

Heat 3 tbsp. olive oil in a medium large sauté pan on medium heat. Add the eggplant and season with salt and pepper. Sauté eggplant until soft, about 5 to 10 minutes. Transfer to a plate or bowl. Let eggplant cool to room temperature.

In the same sauté pan, add 1 tbsp. of olive over medium high heat. Add lamb and season with sumac and salt and pepper. Sauté until browned, about 5 minutes. Add tomato paste, crushed tomatoes and continue to cook for another 5 minutes, just to cook the tomato paste. Let mixture cool to room temperature.

Combine eggplant with the lamb mixture in a large bowl. Add garlic, chiles, parsley and ½ cup of the grated mozzarella. Toss to combine.

Assembly

Preheat oven to 500 degrees F. Place a pizza stone on the bottom rack of the oven and heat pizza stone according to manufacturer’s directions. (Alternatively bake the pizzas on baking sheets or pizza pans if not using a pizza stone.)

Punch down dough. Divide dough into 4 equal pieces. Using your hands, stretch and pull (or alternatively roll with a rolling pin) each piece of dough into a large rectangle, about 10 x 12-inch ovals.

Sprinkle some flour onto a pizza paddle. Place an oval of dough onto the pizza paddle. (Alternatively if you don’t have a paddle, you can sprinkle flour onto the back of a pizza pan or baking sheet to transfer dough to the pizza stone. If you are not using a pizza stone to bake the pizzas just bake them in a floured baking sheet or pizza pan).

Evenly spoon a ¼ of the lamb and eggplant mixture over the dough, leaving a 1-inch border. Fold over edges of the dough using a twisting action to create a crust. Sprinkle a ¼ of the remaining grated cheese (about 1/3 cup) on top of the lamb and eggplant mixture.

Transfer the pizza onto the preheated pizza stone. Bake until topping is bubbly and crust is golden brown, about 8 to 10 minutes. Cut in strips or wedges. Repeat with remaining ovals of dough. Makes 4 pizzas.

Courtesy of Christine Cushing

More Middle Eastern Bakery & Pastry Recipes:

Middle eastern lamb & cranberry pizzas
Turkish pizza
Turkish lamb pizza with pumpkin & lentils
Middle Eastern spiced lamb pizza
Turkish Vegetarian Pizza
Turkish Bread Pizza

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Chicken, sweet potato and grape tajine recipe

2012-01-04T02:10:00.000-08:00

Photo: Chicken, sweet potato and grape tajine recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Chicken, sweet potato and grape tajine recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chicken, sweet potato and grape tajine.

Recipe facts:
Takes: 25 mins to prepare and 45 mins to cook
Serves: 4

Ingredients

50ml olive oil
1 medium chicken, jointed with larger pieces halved
3 large sweet potatoes, peeled and cut into chunks
25g whole almonds, blanched
125g seedless green grapes
2tsp ground cinnamon
2tsp ground cumin
1tsp ground coriander
1tbsp honey
400ml chicken stock
salt
pepper
salad cress, to garnish

Heat the olive oil in a large casserole dish or tajine over a moderate heat until hot. Sear the pieces of chicken with seasoning until golden in colour all over. Remove from the pan, then reduce the heat and add the sweet potatoes, almonds and grapes to the dish.

Cover with a lid and cook for 6-7 minutes until the sweet potatoes starts to soften. Sprinkle over the ground spices at this point and stir well. Return the pieces of chicken to the pan then cover the mixture with the stock. Bring to a simmer, cover with a lid and cook for 20-25 minutes until the chicken is cooked through.

Adjust the seasoning of the tajine using honey, salt and pepper. Remove from the heat and garnish with the salad cress before serving.

TESCO realfood

More recipes from the hummus blog:

Chicken Fatteh Recipe
Chicken Frike Stew
Artichoke Gratin with Minced Lamb
Chicken Artichoke Stew
Shish Barak with Yoghurt
Fish with Chickpeas and White Rice

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Moroccan carrot salad recipe

2012-01-04T01:19:00.000-08:00

Photo: Moroccan carrot salad recipe

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

Serves: 4

Ingredients

handful raisins
zest and juice of 1 orange
500g carrots, washed and peeled
½tsp ground cumin
½tsp ground coriander
2 pinches ground cinnamon
1-2tsp white wine vinegar
bunch mint leaves, finely chopped
salt
pepper
squeeze of lemon juice

Soak the raisins in the orange juice for 10-15 minutes to plump up. Grate the carrots on the coarse side of the grater and put into a large bowl. Add the orange zest, plumped up raisins and juice, spices and vinegar.

Stir in the mint leaves and season, then taste. You may want to up the acidity with a little lemon juice. Refrigerate until needed.

TESCO realfood

More recipes from the hummus blog:

Moroccan butternut squash couscous salad
Grilled aubergine and tomato salad
Lemon, Sesame, and Garlic Hummus
Chorizo and Preserved Lemon Couscous
Middle Eastern Fire-Roasted Eggplant Dip
Carrot and chickpea stew

Save and share Moroccan carrot salad recipe

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Moroccan butternut squash couscous salad recipe

2012-01-04T01:11:00.000-08:00

Photo: Moroccan butternut squash couscous salad recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Moroccan butternut squash couscous salad recipe. Enjoy the Middle Eastern Cuisine and learn how to make Moroccan butternut squash couscous salad.

Recipe facts:
Takes: 10 mins to prepare and 30 mins to cook
Serves: 2

Ingredients

400g butternut squash, peeled, deseeded, cut into small cubes
½ red onion, cut into fine wedges
2tbsp olive oil
1tsp Ras al hanout
100g couscous
150ml hot chicken or vegetable stock
½ orange, zest and squeeze of juice
25g hazelnuts, toasted, roughly chopped
75g feta cheese, crumbled
2tbsp fresh mint leaves, chopped

Preheat the oven to 200C/ fan 180C/ Gas 6. Scatter the butternut squash and onion wedges over a large, shallow roasting tray, drizzle with olive oil, scatter over the Ras al Hanout, season well and roast for 30 minutes or until golden brown and tender. Turn occasionally to ensure it cooks evenly.

Meanwhile, tip the cous cous into a large bowl, add the chicken stock, orange zest and juice, cover with cling film and leave for 4 minutes. Then fluff up with a fork and add the toasted hazelnuts, feta and mint.

Finally add the roasted butternut squash and stir together. Divide between two Tupperware boxes and chill until needed.

TESCO realfood

More recipes from the hummus blog:

Grilled aubergine and tomato salad
Lemon, Sesame, and Garlic Hummus
Chorizo and Preserved Lemon Couscous
Middle Eastern Fire-Roasted Eggplant Dip
Carrot and chickpea stew
Moroccan Spiced Chickpea Soup

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Grilled aubergine and tomato salad recipe

2012-01-04T00:51:00.000-08:00

Photo: Grilled aubergine and tomato salad recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Grilled aubergine and tomato salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Grilled aubergine and tomato salad.

Recipe facts:
Takes: 15 mins to prepare and 10 mins to cook
Serves: 4

Ingredients

1 aubergine, sliced lengthways
3tbsp olive oil
2 cloves garlic, chopped
½tsp dried crushed chilli flakes
1 lemon, juice and zest
200g (7oz) Sugardrop tomatoes
1 ball of mozzarella
½ packet (about 15g) mint leaves
½ packet (about 15g) parsley
a few leaves of basil

Cut aubergine into thin slices lengthways. Brush each slice with olive oil and grill in a griddle pan for 2-3 minutes on each side until tender and charred. Place in a serving dish.

Add garlic to griddle pan with the chilli flakes. Heat for just a few seconds then add the lemon juice and swirl though the pan. Drizzle it over the aubergine slices.

Crush the plum tomatoes and scatter over. Tear up the mozzarella and add to the dish. Season well.

Finely chop the mint and parsley, add the lemon zest and scatter over the salad with a few torn basil leaves.

TESCO realfood

More recipes from the hummus blog:

Lemon, Sesame, and Garlic Hummus
Chorizo and Preserved Lemon Couscous
Middle Eastern Fire-Roasted Eggplant Dip
Carrot and chickpea stew
Moroccan Spiced Chickpea Soup
Golden Couscous with Currants & Scallions

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Lemon, Sesame, and Garlic Hummus Recipe

2012-01-02T12:27:00.000-08:00

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Lemon, Sesame, and Garlic Hummus Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lemon, Sesame, and Garlic Hummus. Browse a wonderful collection of Hummus Recipes.

For anyone who doesn't like to eat meat every day, legumes are a great source of plant protein. Serve this hummus with rice crackers or fresh veggie slices for a healthy snack. For a light lunch, stuff in pita bread with baby spinach leaves. For a zesty, enticing dip, puree guacamole into the mixture.

Yield Makes about 3 1/2 cups

Ingredients

1-3 garlic, peeled and crushed
2 tablespoons olive oil
2 tablespoons white sesame seeds, toasted
2 tablespoons tahini
2 tablespoons lemon juice
1 (15-ounce) garbanzo beans, drained, liquid reserved
1 tablespoon orange peel, minced
Salt and white pepper, to taste
1 1/2 tablespoons lemon peel, minced

Directions

In a blender or food processor, combine garlic, olive oil, sesame seeds, tahini, lemon juice, and garbanzo beans (reserve about a tablespoon of beans for garnish). Blend, adding reserved garbanzo-bean liquid if needed until hummus reaches desired consistency. Season with salt and pepper.

Transfer the mixture to a medium serving bowl. Garnish in the middle with reserved garbanzo beans. Sprinkle orange and lemon peel around the beans. Chill in the refrigerator, tightly covered, until ready to serve.

Per 1/4 cup: 75 calories; 2 g protein; 4 g fat; 8 g carb; 2 g fiber.

Body+Soul, April/May 2005
wholeliving.com

More recipes from the hummus blog:

Super Healthy Hummus
Hummus (Chickpea Dip)
Kofta - Lamb Burgers with Hummus and Tomato, Cucumber and Yogurt Salad
Hummus and Veggie Wrap
Chunky hummus dip
Meze Platter: Hummus, Shrimp Salad, Cucumber Salad

Save and share Lemon, Sesame, and Garlic Hummus Recipe

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Hummus and Veggie Wrap Recipe

2011-12-29T03:09:00.000-08:00

Photo: Hummus and Veggie Wrap Recipe

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

Total Time: 5 mins
Prep Time: 5 mins
Cook Time: 0 mins
Servings: 1

Ingredients:

1 (12 inch) tortillas
1/2 cup hummus
1/8 cup cucumber
1/8 cup diced tomato
1/8 cup bell pepper
1/8 cup shoestring carrots
3 slices red onions
alfalfa sprout
lettuce

Directions:

1 microwave tortilla for a few seconds to make it pliable.
2 spread hummus over tortilla.
3 add assorted veggies.
4 add lettuce last.
5 roll up and slice in half or eat whole. enjoy!

Source: food.com

More recipes from the hummus blog:

Hummus (Chickpea Dip)
Super Healthy Hummus
Health Benefits of Hummus
Yoghurt and chickpea dip
Potato and Rice Kibbeh
Avocado dip with Turkish chips

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Kofta - Lamb Burgers with Hummus and Tomato, Cucumber and Yogurt Salad Recipe

2011-12-29T02:44:00.000-08:00

Photo: Kofta - Lamb Burgers with Hummus and Tomato, Cucumber and Yogurt Salad Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Kofta - Lamb Burgers with Hummus and Tomato, Cucumber and Yogurt Salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Kofta - Lamb Burgers with Hummus and Tomato, Cucumber and Yogurt Salad.

Preparation time: 20 min
Cooking time: 10 min
Waiting: 30 min
Servings: 4

Ingredients

Patties

60 ml (1/4 cup) bulgur
125 ml (1/2 cup) boiling water
454g (1 lb) ground lamb
1 egg, lightly beaten
2.5 ml (1/2 teaspoon) paprika
1 ml (1/4 teaspoon) ground cumin
1 ml (1/4 teaspoon) cayenne
1 ml (1/4 c. à thé) de poivre de Cayenne
Salt and pepper

Tomato, cucumber and yogurt salad

125 ml (1/2 cup) plain yogurt 10% mf
125 ml (1/2 cups) cherry or grape tomatoes cut into wedges
1/2 English cucumber, peeled, seeded and diced
60 ml (1/4 cup) chopped curly parsley
30 ml (2 tablespoons) finely chopped onion
4 -20 cm (8-inch) pitas
125 ml (1/2 cup) hummus

Preparation

Burgers

1. In a bowl, add the bulgur and cover with the boiling water. Let soak for 30 minutes. Strain through a sieve and put back in the bowl. Add the lamb, egg and spices. Blend well. Season with salt and pepper. Shape 2 large patties the same size as the pita bread. Set aside on a plate. Cover and refrigerate 30 minutes.

Tomato, cucumber and yogurt salad

1. In a bowl, combine all the ingredients. Season with salt and pepper. Refrigerate.

Assembly

1. Preheat the grill, setting the burners to high.
2. Grill the patties for about 8 minutes per side, turning carefully. Toast the pitas.
3. Spread hummus on the pitas. Place each patty on a pita. Top with cucumber, tomato and yogurt salad. Top with a second pita. Cut each sandwich into quarters.

Source: ricardocuisine.com

More recipes from the hummus blog:

Lamb kofta
Tuna Kofte with Pomegranate Molasses
Lamb kofta with fattoush
Turkish lamb, feta & spinach melts
Haloumi kebabs with feta and herb dip
Lamb kebabs with Dijonnaise potatoes

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Hummus (Chickpea Dip) Recipe - How to Make Hummus (Chickpea Dip)

2011-12-29T02:00:00.000-08:00

Photo: Hummus (Chickpea Dip) Recipe

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

Preparation time: 5 min
Output: 500 ml (2 cups)

Ingredients

1 can 540 ml (19 oz) chickpeas, rinsed and drained
125 ml (1/2 cup) water
2 cloves garlic, crushed
125 ml (1/2 cup) tahini (sesame butter)
The juice of 2 lemons
Salt
Cumin, cayenne pepper, parsley and olive oil (optional)

Preparation

1. In a blender or food processor, puree the chickpeas, water, garlic, tahini, lemon juice and salt until smooth.
2. To taste, sprinkle with cumin, cayenne pepper and parsley and drizzle with olive oil.
3. Serve as a dip with toasted or plain pita bread or as garnish to grilled meats and poultry.

Source: ricardocuisine.com

More recipes from the hummus blog:

Super Healthy Hummus
Health Benefits of Hummus
Yoghurt and chickpea dip
Potato and Rice Kibbeh
Avocado dip with Turkish chips
Green beans with garlic & cumin

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Maple and Pecan Baklava Recipe

2011-12-29T01:25:00.000-08:00

Photo: Maple and Pecan Baklava Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Maple and Pecan Baklava Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Maple and Pecan Baklava.

Preparation time: 55 min
Cooking time: 40 min
Output: 28

Ingredients

500 ml (2 cups) maple syrup
250 ml (1 cup) sugar
250 ml (1 cup) corn syrup
250 ml (1 cup) water
1/2 box 250 g phyllo pastry, thawed
125 ml (1/2 cup) unsalted butter, melted
1.5 liters (6 cups) toasted pecans, chopped

Preparation

1. Preheat the oven to 180 °C (350 °F).
2. Butter a 33 x 23-cm (13 x 9-inch) baking dish.
3. In a saucepan, bring the maple syrup, sugar, corn syrup and water to a boil. Simmer until a candy thermometer reads 105 °C, about 30 minutes. Let the syrup cool.
4. Cut the phyllo sheets in half to make rectangles of the same size as the baking dish.
5. Place 5 sheets at the bottom of the pan, brushing with butter between each sheet. Sprinkle with about 250 ml (1 cup) of pecans. Cover with 3 more phyllo sheets brushed with butter. Sprinkle again with pecans. Continue to alternate layers of dough and pecans with the remaining ingredients.
6. Do not fill the pan more than three-quarters of its capacity.
7. Bake in the middle of the oven for about 35 minutes or until lightly browned. Right out of the oven, pour all the syrup over the baklava (for the sweet tooth), or about three quarters of the syrup if you want a slightly less sweet baklava. Let stand overnight before cutting into pieces.

Source: ricardocuisine.com

More recipes from the hummus blog:

Cranberry–Pistachio Baklava
Baklava with honey syrup
Baklava loaf
Baklava Recipe
Chocolate Baklava Recipe
Pistachio & Almond Baklava

Save and Share Maple and Pecan Baklava Recipe

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Cranberry–Pistachio Baklava Recipe

2011-12-29T01:14:00.000-08:00

Photo: Cranberry–Pistachio Baklava Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Cranberry–Pistachio Baklava Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Cranberry–Pistachio Baklava Recipe.

Preparation time: 30 min
Cooking time: 45 min
Cooling: 6 h
Output: 30 pieces

Ingredients

Baklava

500 ml (2 cups) unsalted pistachios, coarsely chopped
250 ml (1 cup) blanched almonds, coarsely chopped
250 ml (1 cup) dried cranberries
2.5 ml (1/2 teaspoon) ground cinnamon
1 pinch ground nutmeg
454 g (1 lb) phyllo pastry, thawed
180 ml (3/4 cup) melted butter

Honey syrup

500 ml (2 cups) honey
250 ml (1 cup) sugar
180 ml (3/4 cup) water
Grated zest of 1 orange
Juice of 1 lemon

Preparation

Baklava

1. With the rack in the middle position, preheat the oven to 180°C (350°F). Butter a 23 x 33-cm (9 x 13-inch) Pyrex or aluminum baking dish.
2. In a bowl, combine the nuts, cranberries and spices. Set aside.
3. Slice the sheets of phyllo in half to obtain rectangles the same size as the baking dish.
4. Lay one third of the phyllo (about 13 sheets) in the baking dish, brushing each sheet with butter. Spread half the nut mixture over the dough. Repeat with another third of the phyllo and the remaining nut mixture. Cover with the remaining dough (also buttered).
5. Using a very sharp knife, cut into 15 squares. Cut each square diagonally into 2 triangles.
6. Bake for about 45 minutes.

Honey syrup

1. In a saucepan, bring all the ingredients to a boil, stirring until the sugar dissolves. Pour over the hot baklava. Let cool to room temperature.

Source: ricardocuisine.com

More recipes from the hummus blog:

Baklava with honey syrup
Baklava loaf
Baklava Recipe
Chocolate Baklava Recipe
Pistachio & Almond Baklava
Pistachio & cardamom baklava

Save and Share Cranberry–Pistachio Baklava Recipe

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Chicken and Eggplant Recipe

2011-12-27T12:26:00.000-08:00

Photo: Chicken and Eggplant Recipe

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

Ingredients

3 tablespoons flour
salt and pepper
½ teaspoon ground cumin
½ teaspoon dried ground coriander
4 split chicken breasts with wings, skin on
3 tablespoons oil
1 onion, chopped
2 cloves garlic, chopped
½ teaspoon thyme
½ tsp oregano
1 eggplant, peeled and cut into cubes
2 tablespoons oil
1 cup tomato juice

Method

- Season the flour with salt, pepper, cumin and coriander
- Cut each chicken breast into 2 pieces keeping bones, skin and wings
- Dredge the chicken in the flour mixture and shake off the excess
- Heat the oil in a frying pan on medium heat. Begin frying the chicken skin side down making sure to brown both sides.
- Remove the chicken from the pan and set aside.
- In the same pan cook the onions for 5 minutes until caramelized.
- Add the garlic, thyme, oregano, salt and pepper to the onions and stirring for a few minutes, remove from the heat
- Salt the eggplant cubes and let stand for some time, wash with water then press the excess moisture from the pieces using paper towels.
- Heat oil on medium heat and brown the eggplant cubes, remove from heat.
- Add the eggplant to the cooked onions stirring over medium heat. Add the tomato juice and bring to a boil.
- Lower the heat, place the chicken back into the pan, cover and let cook for 30 minutes or until chicken is fully cooked
- Garnish with thyme and oregano.

Chef Osama

More recipes from the hummus blog:

Macaroni with Minced Meat and Eggplant
Stuffed Turkey (Tandouri style)
Caramelized roast chops and couscous with cashews
Roasted sweet potato and peppers with couscous
Moroccan spiced lamb and couscous
Date and cinnamon stuffed lamb

Save and Share Chicken and Eggplant Recipe

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Macaroni with Minced Meat and Eggplant Recipe

2011-12-27T12:20:00.000-08:00

Photo: Macaroni with Minced Meat and Eggplant Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Macaroni with Minced Meat and Eggplant Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Macaroni with Minced Meat and Eggplant Recipe.

Ingredients

1 kilo eggplant
1 cup chopped onion
3 tablespoon Olive oil
1/2 kilo Minced meat
Salt
Black pepper
1/2 kilo Boiled macaroni
1 cup Black olives
1/2 cup Parmesan cheese
1/2 cup Mozzarella cheese
2 Green pepper
1 teaspoon Chopped garlic
1 cup Sundry tomato
1/2 cup Tomato sauce

Method

• Cut eggplants in rings and semi fry in oil.
• Chop the green pepper into small pieces and fry.
• Heat little oil in a pan and add onion. Mix until it becomes brown.
• Add minced meat and season with salt and pepper until cooked.
• Put macaroni in a pan and add minced meat, green pepper, Sunday tomato, tomato sauce, parmesan cheese, mozurrella cheese and black olives and mix well.
• Lay eggplants in the tray until they cover the bottom and make a fan shape.
• Add the mixture to the macaroni in the tray and press until they become even.
• Pour tomato sauce on the top.
• Place in a medium heat oven until the surface turns brown. Turn when serving so eggplants will be on the top.

More recipes from the hummus blog:

Stuffed Turkey (Tandouri style)
Caramelized roast chops and couscous with cashews
Roasted sweet potato and peppers with couscous
Moroccan spiced lamb and couscous
Date and cinnamon stuffed lamb
Roast chicken with couscous & pine nut stuffing

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Stuffed Turkey (Tandouri style) Recipe - How to Make Stuffed Turkey (Tandouri style)

2011-12-27T12:01:00.000-08:00

Photo: Stuffed Turkey (Tandouri style) Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Stuffed Turkey (Tandouri style) Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Stuffed Turkey (Tandouri style) .

Ingredients

For the filling:
½ Cup corn oil
½ Cup ghee
4 Cinnamon sticks
2 Tbs fennel seeds
1 Lime, sliced
1 Cup pine nuts
2 Cups cranberries (soaked in warm water) or raisins
2 Tbs lemon juice
1 Cup water (or orange juice)
2 Cups coconut, grated
2 Cups grated coconut
2 Cups fresh mint leaves, chopped
3 Cups pre-cooked basmati rice

For the turkey:
1 Whole turkey (5 - 6 Kilos)
2 Yogurts
2 Tbs Masala spices:
(Cinnamon, Cloves, Cumin/coriander, Cardamon, Nutmeg)
1 Tbs fresh ginger, chopped
2 Tbs red pepper powder
1 tsp crushed chili
3 Tbs corn oil
1 Onion, diced
¼ Cup Celery, diced
¼ Cup of carrots, diced
4 Garlic cloves
1 Tbs butter

Method

For the filling:
- Heat oil and butter in a saucepan over medium heat, then add the cinnamon, fennel, slices of lime and the pine nuts, stir.
- Add Cranberries, lemon juice, water (or orange juice), then stir in grated coconut.
- Reduce heat, leave the mixture for 10 minutes, then add fresh mint and stir for 1 minute.
- Finally, add the pre-cooked rice while stirring well, season the filling with salt and pepper, leave aside to cool (tip: do not overcook so the color of the mint won’t be dark)

For the Turkey:
- Wash the turkey thoroughly, dissolve 1 ½ cup of salt in enough water to cover the turkey for 2 hours, then rinse and dry.
- Blend yogurt with the Masala spices, red pepper, chili and oil until the mixture is well combined.
- Lift up the skin of the turkey from the neck side so that half of the mixture is between the skin and the meat.
- Season the inside of the turkey with 1/4 of the mixture.
- Stuff the turkey with the cooled rice mixture and tie the legs so the filling remains inside.
- Spread onion, celery, carrots and garlic in a roasting pan, put the turkey on top of the vegetables.
- Brush the turkey with butter; add a little amount of water on one side of the pan.
- Bake in preheated oven (180 degrees) or according to weight (40 minutes for each kilo)
- Brush turkey with dripping from time to time; cover with aluminum foil for the first half of the cooking time.
- Remove turkey from pan; cool for 10 minutes.
- Serve it with the stuffed rice.

More recipes from the hummus blog:

Caramelized roast chops and couscous with cashews
Roasted sweet potato and peppers with couscous
Moroccan spiced lamb and couscous
Date and cinnamon stuffed lamb
Roast chicken with couscous & pine nut stuffing
Lemon roast turkey with hazelnut & fig stuffing

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Almond Cake (gluten free) - How to Make Almond Cake

2011-12-27T11:51:00.000-08:00

Photo: Almond Cake (gluten free)

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Almond Cake (gluten free) Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Almond Cake (gluten free).

Ingredients

3 eggs, separated

2/3 cup sugar

¼ cup corn starch (sifted)

1 tsp orange zest

½ cup orange juice

½ tsp cinnamon

1 ¾ cup ground almond

For Decoration

Apricots jam homemade with chopped toasted almond

Method

-Preheat oven to 180° degree.

-Butter round cake pan; dust with starch, and tapping out excess.

-Whisk the egg whites with electric mixer in a mixing bowl until standing in soft peaks, then gradually whisk in half of the sugar and continue whisking until the mixture is stiff and glossy.

-Whisk egg yolk with the rest of sugar using electric mixer in a mixing bowl.

-Fold egg white mixture with the yolk gently.

-Combine starch, orange zest, orange juice, and cinnamon with egg mixture.

-Add almond flour to egg mixture gradually, stir until combined.

-Pour the batter in cake pan.

-Bake 45 minutes or until a toothpick inserted in center of cake comes out clean (oven must stay firmly closed during baking).

-Transfer cake to wire rack to cool completely.

-Brush with apricot jam, and decorate with chopped toasted almond.

More recipes from the hummus blog:

Tiramisu with Dates
Raspberry Ice Cream
Balah Elsham
Stuffed Brown Bread Cups
Cookies Filled with Fig, Dates and Apricot
Honey Cookies with Walnuts

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Tiramisu with Dates Recipe - How to Make Tiramisu with Dates

2011-12-27T11:45:00.000-08:00

Photo: Tiramisu with Dates Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Tiramisu with dates Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Tiramisu with dates.

Ingredients

1 1/2 Cup Flour
1 1/2 Cup Butter
1 1/2 Cup sugar
8 Eggs
1/4 tsp vanilla

For filling
1 Cup Espresso, or strong coffee
3 Cups dates cut into half
2 Cups mascarpone cheese
2 Cups cream, whipped
1/2 Cup sugar
Cocoa powder and cinnamon for decoration

Method

For the Cake:
- Preheat the oven to 180°.
- Grease and lightly flour a (26 cm) cake pan.
- Whisk butter and sugar with electric mixer on medium speed until fluffy.
- Add eggs one at the time, vanilla while continuously whisking until all ingredients are well combined.
- Fold in flour gradually, stir slowly until just combined.

For the filling:
- Put coffee in a saucepan over medium heat, add the dates, and let mixture boil for 5 minutes.
- Drain the dates while keeping aside the boiled coffee.
- In the prepared cake pan, arrange the dates; pour the cake mixture on it.
- Bake the cake for 20 minutes or until done.
- Flip the cake on a wire rack, cool.

For the cream:
- Whisk cheese and sugar with a hand mixer; fold in the whipped cream until combined.

For the tiramisu:
- Flip the cake upside down so the dates will be on the top.
- Cut the cake horizontally into two equal layers.
- Put the lower layer of the cake in the serving plate; make some holes in the cake (using a wood chopstick), moister with coffee.
- Top with mascarpone cream, spreading evenly.
- Place the other cake layer, cover with cream; sprinkle with cocoa powder and cinnamon.

More recipes from the hummus blog:

Raspberry Ice Cream
Balah Elsham
Stuffed Brown Bread Cups
Cookies Filled with Fig, Dates and Apricot
Honey Cookies with Walnuts
Firm Yogurt with Honey

Save and share Tiramisu with dates recipe

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Raspberry Ice Cream Recipe - How to Make Raspberry Ice Cream

2011-12-27T11:27:00.000-08:00

Photo: Raspberry Ice Cream Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Raspberry Ice Cream Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Raspberry Ice Cream.

Ingredients

¼ cup blackberry
1 cup unflavored yogurt
2 tsp lemon juice
½ cup raspberry + 2 Tablespoons for garnish
½ cup whipping cream
2 tbsp confectioner’s sugar
½ cup ice cream, vanilla

Method

- Blend blackberry with ½ cup yogurt and 1 teaspoon lemon juice in blender.
- Pour mixture in a serving glass.
- Blend raspberry with the remaining ½ cup yogurt and 1 teaspoon lemon juice in blender.
- Pour mixture as a second layer in the glass.
- Whip the cream with confectioner’s sugar.
- Place it on top of the raspberry mix.
- Garnish with a scoop of ice cream and raspberry.

Chef Osama

More recipes from the hummus blog:

Balah Elsham
Stuffed Brown Bread Cups
Cookies Filled with Fig, Dates and Apricot
Honey Cookies with Walnuts
Firm Yogurt with Honey
Christmas balls

Save and share Raspberry Ice Cream recipe

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Balah Elsham Recipe - How to Make Balah Elsham

2011-12-27T11:21:00.000-08:00

Photo: Balah Elsham Recipe

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

Ingredients

1 cup water
¼ cup butter
1 ½ cup flour
¼ teaspoon salt
1 tablespoon soft semolina flour
4 egg
Frying oil
Cold sugar syrup

Method

 Place water and butter in a pan on the stove (medium heat) till boiling.
 Sift flour, salt, and semolina flour.
 Add at the same time flour mixture and the butter to the water and mix it well till you get soft, light dough that not sticks in the pan, then remove away from the stove.
 Add the first egg and mix it well with the dough then add the second one and make sure that you don't add an egg till the previous one is totally combined with the dough till you finish all the eggs.
 Place the dough in a pastry bag with the star shape tip
 Heat oil in a deep fryer at 160 degree.
 Press on the pastry bag with your hand and cut the dough close to the oil with a scissors around 3 cm long. Leave it till turned into golden color. Repeat the previous steps making sure not to put a lot of the dough at once in the oil.
 Remove from the oil and place on a Kitchen towel. Dip directly into the cool syrup. Take out of the syrup and place onto a serving tray.

The Syrup is a mix of one part of water, 2 parts of sugar boiled in addition to lemon juice.

Chef Osama

More recipes from the hummus blog:

Stuffed Brown Bread Cups
Cookies Filled with Fig, Dates and Apricot
Honey Cookies with Walnuts
Firm Yogurt with Honey
Christmas balls
Chocolate shortbread stars

Save and Share Balah Elsham Recipe

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Fruit Cocktail Recipe - How to Make Fruit Cocktail

2011-12-27T11:16:00.000-08:00

Photo: Fruit Cocktail Recipe

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

Ingredients

¼ cup fresh cleaned green apple
¼ cup fresh cleaned pear
¼ cup fresh cleaned red plum
¼ cup fresh raspberry

Method

• Cut apple and place into a blender and puree with a drop of lemon juice.
• Pour into serving glass as the first layer.
• Follow the same step with the pears.
• Pour over the apple in the serving glass.
• Follow the same step with the plums.
• Pour over the pears in the serving glass.
• Follow the same step with the raspberries.
• Add on top and serve.

Chef Osama

More recipes from the hummus blog:

Carrot Juice
Avocado and Pomegranate
Turkish Coffee
Turkish Coffee Pots de Creme
Tamarind Drink
Stuffed Brown Bread Cups

Save and share Fruit Cocktail recipe

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Kunafa Prawns with Tahini Dressing Recipe

2011-12-27T11:10:00.000-08:00

Photo: Kunafa Prawns with Tahini Dressing Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Kunafa Prawns with Tahini Dressing Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Kunafa Prawns with Tahini Dressing.

Ingredients

2 medium sized tiger prawns peeled (leave the tail)
2 Tsp olive oil
2 Tsp lemon juice
½ tsp ground cumin
½ tsp ground paprika
½ tsp ground coriander
kataifi pastry (Kunafa)
salt and pepper

For Tahini dressing
1 garlic clove
1 tsp salt
½ tsp ground cumin
½ tsp black pepper
½ Cup Tahini
¼ Cup warm water
¼ Cup lemon Juice

Method

- Mix spices, paprika, coriander and cumin with lemon juice and olive oil in a bowl. Marinate the shrimp for one hour in the mixture.
- Take out of the marinate .Wrap in the pastry (Kunafa) and cover with small amount of marinating. Fry till golden brown.
- Place in a low oven and cook for 2 minutes.
For the Tahini
- Crush garlic with salt well. Add ground cumin and pepper.
- Mix tahini with warm water well . Add lemon juice .Stir well till combine.
- Add garlic mixture to the tahini and mix .
- Serve with the shrimp together with some salad leaves.

More recipes from the hummus blog:

Shrimps with Tomato Sauce and Tamarind
Sea Food Corma
Fish with Chickpeas and White Rice
Smoked salmon on toasted Turkish bread
Barbecued salmon with lemon and herbs
Rice and meat phyllo (Ouzi)

Save and Share Kunafa Prawns with Tahini Dressing Recipe

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Carrot Juice Recipe

2011-12-27T11:05:00.000-08:00

Photo: Carrot Juice Recipe

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

Ingredients

½ kg carrots, peeled
2 cups crushed ice

Method

- Place carrots through juice extractor.
- Add ice, serve cold.

More recipes from the hummus blog:

Avocado and Pomegranate
Turkish Coffee
Turkish Coffee Pots de Creme
Tamarind Drink
Stuffed Brown Bread Cups
Cookies Filled with Fig, Dates and Apricot

Save and Share Carrot Juice recipe

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