LEBANESE RECIPES

Middle Eastern Turkey Burgers Recipe

2013-05-19T02:09:00.001-07:00

Photo: Middle Eastern Turkey Burgers Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Middle Eastern Turkey Burgers recipe. Enjoy the Middle Eastern Cuisine and learn how to make Middle Eastern Turkey Burgers.

This burger gets a Middle Eastern twist from the addition of garlic, cumin, coriander, and fresh mint and parsely folded into the ground turkey. Fat is flavor, so for the best results, choose a ground turkey that's not too lean. Serve with Cucumber and Yogurt Salad.

Serves four.

1-1/2 lb. ground turkey, preferably including some dark meat (93% lean)
2 medium cloves garlic
Kosher salt
1/4 cup lightly packed chopped fresh mint
1/4 cup lightly packed chopped fresh parsley
2 Tbs. olive oil
2 tsp. sweet paprika
1 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. cayenne

Gently break the meat into large pieces in a large bowl. Mince the garlic, sprinkle with 1-1/2 tsp. salt, and using the flat side of a chef's knife, smear and mash to a paste. Gently mix the garlic paste, mint, parsley, olive oil, paprika, cumin, coriander, and cayenne into the turkey. Shape the meat into 4 equal 1-inch-thick patties. Refrigerate, uncovered, for at least 20 minutes and up to 4 hours.

Prepare a medium charcoal or gas grill fire. Grill the burgers, covered with vents open, until nicely marked and just cooked through (an instant-read thermometer inserted in a burger should read 165°F), 4 to 6 minutes per side.

Serve with the Cucumber & Yogurt Salad.

Nutrition Information (per serving):

Calories (kcal): 400; Fat (g): 26; Fat Calories (kcal): 230; Saturated Fat (g): 7; Protein (g): 36; Monounsaturated Fat (g): 11; Carbohydrates (g): 4; Polyunsaturated Fat (g): 5; Sodium (mg): 840; Cholesterol (mg): 130; Fiber (g): 1;

Photo: Scott Phillips

From Fine Cooking 94 , pp. 50
July 1, 2008

More from the Lebanese Recipes kitchen:

BBQ haloumi skewers and Mediterranean vegetables
BBQ lamb kofta kebabs with houmous dressing
BBQ Beef Shish Kebab
BBQ Lamb Kabobs
Falafel & halloumi burgers
Moroccan vegetables with halloumi

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Beef and grilled vegetable moussaka recipe

2013-05-15T13:44:00.000-07:00

Photo: Beef and grilled vegetable moussaka

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Beef and grilled vegetable moussaka recipe. Enjoy the Middle Eastern Cuisine and learn how to make Beef and grilled vegetable moussaka.

Add veggies to this Greek favourite and you've got a meal that's hearty and healthy, not to mention freezer-friendly!

To Prep 1:00
To Cook 1:20
INGREDIENTS 19
SERVINGS 6

Ingredients

2 small (about 200g each) red capsicums, quartered, deseeded
Olive oil spray
2 medium (about 1kg) eggplant, cut lengthways into 1cm-thick slices
3 large (about 500g) zucchini, trimmed, cut lengthways into 1cm-thick slices
45g (1/2 cup) dried (packaged) multigrain breadcrumbs
2 tbs finely grated parmesan
2 tbs finely grated reduced-fat cheddar
Mixed salad leaves, to serve

Meat sauce 1/2 tsp olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
500g extra-lean beef mince
1 x 800g can no-added-salt chopped tomatoes
1 tsp dried oregano

Bechamel sauce
500ml (2 cups) skim milk
2 tbs reduced-fat dairy spread
40g plain flour
Pinch of ground nutmeg
1 egg, lightly whisked

Method

Step 1 To make the meat sauce, brush a large non-stick frying pan with oil. Heat over medium-low heat. Add the onion and garlic and cook, stirring, for 7 minutes or until onion is soft. Increase heat to medium-high. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 3 minutes or until the mince changes colour. Add the tomato and oregano, and bring to the boil. Reduce heat to medium-low. Simmer for 30 minutes or until sauce thickens.

Step 2 Meanwhile, preheat grill on medium. Line a baking tray with foil. Place the capsicum, skin-side up, on the lined tray. Spray with olive oil spray. Cook under grill for 6 minutes or until charred and blistered. Transfer to a plastic bag and set aside for 5 minutes (this helps lift the skin). Peel and halve lengthways. Place half the eggplant on the lined tray. Spray with olive oil spray. Cook under grill for 4 minutes each side. Transfer to a plate. Repeat, in 2 more batches, with zucchini and remaining eggplant.

Step 3 To make the bechamel sauce, place the milk in a saucepan over medium heat. Bring just to a simmer. Remove from heat. Melt the dairy spread in a saucepan over medium-low heat. Remove from heat and stir in the flour. Place over medium heat and cook, stirring, for 1 minute or until the mixture bubbles. Remove from heat. Gradually add the milk, whisking until smooth. Place over medium heat and cook, stirring, for 2 minutes or until the sauce thickens and comes to the boil. Simmer for 1 minute. Transfer to a heatproof bowl. Stir in nutmeg. Set aside for 5 minutes to cool slightly. Whisk in the egg.

Step 4 Preheat oven to 180°C. Line 2 baking trays with foil. Combine breadcrumbs, parmesan and cheddar in a bowl.

Step 5 Divide half the eggplant among six 500ml (2-cup) capacity freezerproof, ovenproof dishes. Arrange the zucchini over the eggplant. Spoon over half the meat sauce. Layer with the remaining eggplant, capsicum and remaining meat sauce. Spoon over the bechamel sauce and sprinkle with the breadcrumb mixture. (To freeze, see notes.)

Step 6 Bake in oven for 35-40 minutes or until set and golden. Set aside for 5 minutes to cool. Serve with mixed salad leaves.

Notes

To freeze: At the end of step 5, cover dishes with 2 layers of plastic wrap and 1 layer of foil. Place in the fridge for 4 hours to chill. Label, date and freeze for up to 3 months. To thaw and reheat: Thaw in the fridge overnight. Preheat oven to 180°C. Remove the plastic wrap and foil. Continue from step 6.

Nutrition

Energy 1410kJ
Fat saturated 4.00g
Fat Total 10.00g
Carbohydrate sugars -
Carbohydrate Total 29.00g
Dietary Fibre 8.50g
Protein 32.00g
Cholesterol -
Sodium -

Australian Good Taste - September 2007 , Page 72
Recipe by Alison Roberts

More from the Lebanese Recipes Kitchen:

Eggplant and potato moussak
Moussaka
Moussaka-stuffed aubergine
Lamb moussaka
Low-fat moussaka roll
Chicken moussak

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Eggplant and potato moussaka recipe

2013-05-15T13:20:00.001-07:00

Photo: Eggplant and potato moussaka recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Eggplant and potato moussaka recipe. Enjoy the Middle Eastern Cuisine and learn how to make Eggplant and potato moussaka.

Thirty years ago, Tess Mallos introduced cooks to what was then an exotic world of recipes in The Complete Middle East Cookbook (Summit). Many are now staples.

19 INGREDIENTS
6 SERVINGS

Ingredients

4 (about 1kg) brushed potatoes
4 (about 1.5kg) eggplants
140ml olive oil
4 cloves garlic, crushed
1 large onion, finely chopped
500g minced beef or lamb
1/2 teaspoon each ground cinnamon and allspice
100g tomato paste
125ml (1/2 cup) red wine
400g can Italian chopped tomatoes
35g (1/3 cup) dried breadcrumbs
Bay leaves, to decorate
Olive oil combined with chopped lemon segments and mint, to serve

Sauce

100g butter, chopped
75g (1/2 cup) plain flour
1 litre milk
1/4 teaspoon freshly grated nutmeg
150g kefalograviera (seenote), coarsely grated
3 egg yolks

Method

Preheat a chargrill over medium heat. Cut potatoes and eggplants into 7mm-thick rounds. Combine 100ml oil with 1 clove crushed garlic, brush over eggplants, then season. Chargrill eggplants, in batches, for 2 minutes each side or until tender.

Heat remaining garlic and oil in a pan over medium heat and cook onion and 1 teaspoon salt for 8 minutes. Add beef and spices, and cook, stirring, until browned. Add paste and wine, and simmer until nearly evaporated. Add tomatoes and simmer for 20 minutes or until very thick.

Meanwhile, for sauce, melt butter in a pan, add flour and stir until grainy. Remove from heat and gradually stir in
milk until smooth. Return pan to heat and stir until thick. Remove from heat, stir in nutmeg, cheese and egg yolks. Season. Cook potatoes in boiling water for 8 minutes or until just tender. Drain well.

Preheat oven to 180°C. Grease a 16-cup, 23cm x 28cm baking dish. Line base with overlapping slices of half the eggplant and all the potato, then pour over 3/4 cup sauce. Scatter with half the breadcrumbs, top with beef mixture, remaining eggplant and crumbs, then remaining sauce. Top with bay leaves and bake for 35 minutes or until browned. Stand for 30 minutes, then serve drizzled with oil, lemon and mint mixture.

Notes

Kefalograviera is a firm Greek sheep's milk cheese, available from delicatessens. Alternatively, substitute parmesan.

More from the Lebanese Recipes Kitchen:

Moussaka
Moussaka-stuffed aubergine
Lamb moussaka
Low-fat moussaka roll
Chicken moussak
Vegetarian Moussaka

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Falafel with Garlicky Tahini Sauce Recipe

2013-05-14T03:06:00.001-07:00

Photo: Falafel with Garlicky Tahini Sauce Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Falafel with Garlicky Tahini Saucee recipe. Enjoy the Middle Eastern Cuisine and learn how to make Falafel with Garlicky Tahini Sauce.

Ingredients (Serves 3-4)

For the tahini sauce:

225 grams tahini (seasame seed paste)
113 grams canned chickpeas, drained and rinsed
1 lemon, juiced
2 garlic cloves, chopped
1 1/4 teaspoons kosher salt
1/2 teaspoon cayenne pepper

For the falafel:

113 grams canned chickpeas, drained
3/4 pound ounces ground lamb
3 tablespoons green onions, white and light-green parts only, finely chopped
2 garlic cloves, finely chopped
113 grams finely chopped fresh cilantro (coriander)
56.7 grams finely chopped parsley
1 teaspoon kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
Large pinch cayenne
113 grams olive oil

Method

To make the sauce, combine ingredients in a food processor. As you purée, add 113 grams to the 170 grams of water through feed tube until mixture is smooth. Taste and adjust seasoning if necessary. Sauce should be thinner than hummus. Tahini is a Middle Eastern sesame seed paste you can find in most grocery stores.

For the balls, in a large ball, mash 113 grams chickpeas with a potato masher or fork. Add remaining ingredients and mix well with your hands or a wooden spoon. Form into 1 1/4 centimeter balls.

Heat oil in a large skillet over medium-high heat until shimmering. Cook balls in batches, turning occasionally until golden-brown all over and just cooked through, 5-6 minutes. Transfer to a plate lined with paper towels. Drizzle with sauce and serve immediately.

From sheerluxe

More from the Lebanese Recipes Kitchen:

Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish
Easy Falafel
Falafel in Pita with Yogurt Sauce
Lebanese Falafel
Falafel Sauce
Falafel tabbouleh with lemon yogurt

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Spicy Meatballs in Pomegranate BBQ Sauce recipe

2013-05-11T15:19:00.000-07:00

Photo: Spicy Meatballs in Pomegranate BBQ Sauce recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) 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 from the Lebanese Recipes Kitchen:

Lebanese Lamb Meatball and Rice Soup
Kofta Spring Season Soup
Middle Eastern sticky lamb shank stew
Lamb and Brown Rice Broth
Authentic Moroccan soup
Moroccan Vegetable Soup

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Toast Bread Shrimp Samboosa Recipe

2013-05-11T15:01:00.002-07:00

Photo: Toast Bread Shrimp Samboosa Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) 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 from the Lebanese Recipes kitchen:

Potato Pie
Carrot Pie
Falafel Omelet Pie
Spinach Pie
Arabic Lamb and Potato Pie
Curd cheese Pie

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Chicken Artichoke Stew Recipe

2013-05-05T03:04:00.000-07:00

Photo: Chicken Artichoke Stew Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken Artichoke Stew Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chicken Artichoke Stew.

Cuisine: Lebanese
Category: Levant
Serves: 5 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     20 minutes
Cooking time :     25 minutes

Ingredients

2 tablespoons vegetable oil

10 small onions

3 cloves garlic, crushed

3 tablespoons coriander leaves, chopped

500 g boneless and skinned chicken breasts, cut into cubes

1 cup mushrooms or 100 g

1 medium carrot or 150 g, cut into cubes

1 tin artichoke bottoms or 450 g, canned, drained and cut into quarters

2 tablespoons plain flour

2 cubes MAGGI® Chicken Less Salt Bouillon

3 cups water or 750 ml

¼ teaspoon white ground pepper

3 tablespoons lemon juice

1 tablespoon fresh parsley, chopped for garnish

Preparation

Heat oil in a pot and fry onions for 3 minutes. Add garlic, coriander and chicken breasts then sauté for another 2 minutes. Add mushrooms, carrots, artichoke bottoms, plain flour and stir.

Add MAGGI® Chicken Less Salt Bouillon cubes, water and white pepper. Bring to boil and simmer on low heat for 10-15 minutes or until everything is cooked.

Add lemon juice and mix. Garnish with chopped parsley.

Serve with cooked rice.

Cooking tips :     You may replace fresh mushrooms with 1 tin or 450g whole drained mushrooms.

Nutritional Information

Energy :     271.00 Kcal
Protein :     28.00 g
Carbohydrate :     23.00 g
Fats :     6.70 g

From nestle Family

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BBQ haloumi skewers and Mediterranean vegetables recipe

2013-04-29T01:48:00.000-07:00

Photo: BBQ haloumi skewers and Mediterranean vegetables recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try BBQ haloumi skewers and Mediterranean vegetables Recipe. Enjoy the Middle Eastern Cuisine and learn how to make BBQ haloumi skewers and Mediterranean vegetables.

Vegetarians will love these BBQ haloumi cheese skewers, cooked with Mediterranean vegetables and served in warm pitta bread. So simple!

Makes 6 skewers
Takes 10 minutes to prepare, 2 hours to marinade and 20 minutes to cook

Ingredients

1 garlic clove, crushed
18 whole pitted black olives
100ml (3fl oz) olive oil
400g (l4oz) haloumi cheese
3 large tomatoes
6 new potatoes
2 large courgettes
1 red onion
1 aubergine
6 kebab skewers
Pitta bread to serve

Method

1. Blend (or chop finely) the garlic, olives and olive oil together to form a marinade.

2. Cut the cheese into 2.5cm (1in) cubes.

3. Cut tomatoes into four and remove the seeds. Cut potatoes in half lengthways, boil until tender and drain.

4. Chop the remaining vegetables into 2.5cm (1in) cubes and thread them onto skewers with the potatoes and tomatoes.

5. Marinade the kebabs for two hours. Prepare barbecue for cooking if not using grill.

6. Cook over barbecue or grill until tender, turning after two minutes on each side, and serve immediately in pitta bread.

© The Vegetarian Society 2008

More from the Lebanese Recipes kitchen:

BBQ lamb kofta kebabs with houmous dressing
BBQ Beef Shish Kebab
BBQ Lamb Kabobs
Falafel & halloumi burgers
Moroccan vegetables with halloumi
Halloumi Cheese kebabs with thyme & lemon baste

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BBQ lamb kofta kebabs with houmous dressing recipe

2013-04-29T01:34:00.002-07:00

Photo: BBQ lamb kofta kebabs with houmous dressing recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try BBQ lamb kofta kebabs with houmous dressing Recipe. Enjoy the Middle Eastern Cuisine and learn how to make BBQ lamb kofta kebabs with houmous dressing.

The special ingredient in this healthy barbecue recipe is the houmous in the dressing - it goes perfectly with the warming, spicy BBQ meatballs.

Serves 4
Ready in 10 minutes

Ingredients

500g organic lamb mince
1 tbsp Moroccan spice mix (we used Schwartz)
1 spring onion, finely chopped
2 tbsp chopped fresh coriander, plus extra for the salad
4 tbsp apricot jam, warmed
3 tbsp houmous
150g natural yogurt
Warm pittas, to serve (we used Sainsbury's Taste The Difference Mixed Olive Pittas)
Salad and sliced red onion, to serve

Method

1. Preheat the grill to medium-hot. Soak 8 wooden skewers in water.

2. Meanwhile, in a bowl, mix the mince, spice mix, spring onion and the coriander. Season. Shape into 32 balls and thread 4 onto each skewer. Grill or barbecue for 10-15 minutes, turning, until cooked. Just before they are ready, brush with the jam.

3. Mix the houmous and yogurt in a bowl. Season. Accompany the kebabs with pittas, salad, sliced red onion sprinkled with coriander and the houmous dressing.

© delicious. magazine

More from the Lebanese recipes kitchen:

Lebanese Chicken Skewers (Shish Tahouk) with Garlic Sauce and Tabouleh
Yummy Honey Chicken Kabobs
Kefta Kebabs and Cauliflower with Taratur Sauce
Harissa lamb & pepper kebabs
Marinated Lamb Kebabs with a Chile-Yogurt
Lamb skewers

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Lebanese Chicken Skewers (Shish Tahouk) with Garlic Sauce and Tabouleh recipe

2013-04-27T23:23:00.003-07:00

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lebanese Chicken Skewers (Shish Tahouk) with Garlic Sauce and Tabouleh Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lebanese Chicken Skewers (Shish Tahouk) with Garlic Sauce and Tabouleh.

Chicken Shish Tahouk

4 chicken breasts
6 crushed garlic cloves
1/4 cup lemon juice
1/4 cup olive oil
1 tsp paprika
1 tsp cinnamon
1 tsp sea salt
wooden skewers soaked in cold water to prevent burning

Method:

Cut the chicken into thin strips. Add chicken to a large non-reactive bowl along with the garlic, lemon juice, olive oil, paprika, cinnamon and sea salt. Mix well to coat the chicken. Cover with plastic wrap and refrigerate for at least 2 hours.

Meanwhile, prepare the garlic sauce and Tabouleh.

Next, skewer the chicken pieces.

Heat up the barbecue or a hot skillet and brush with a little olive oil. Cook chicken, until done, about 5 minutes on each side. Serve with garlic sauce and tabouleh.

Lebanese Garlic Sauce

2 garlic bulbs
1/4 cup good quality olive oil
2 tbs lemon juice
1 tsp sea salt

Method:

Peel the garlic and place cloves in a blender. Add the lemon juice and start to blend. You may from time to time have stop and push the garlic down with a spoon if it sticks to the side. Add the salt and continue to blend.

Add the olive oil in a slow stream while continuing to blend.The sauce should have the consistency of mayonnaise.

Cover and refrigerate sauce until serving time.

Tabouleh

2 bunches of parsley
2 tbs mint
1/2 cup Spanish onion
2 vine ripened tomatoes
1/2 cup bulghar wheat
1/4 to 1/2 cup olive oil
1 1/2 tsp sea salt
Juice from 1 lemon
1 cup boiling water

Method:

Place bulghar wheat in a bowl with the boiling water. Cover and let it stand for 20 minutes. Strain the bulghar wheat to drain off any excess water. Set aside.

Finely chop the parsley and mint. Place in a large mixing bowl.

De-seed the tomatoes and then dice them. Dice the Spanish onion. Place tomato and onion in the mixing bowl with the parsley and mint.

Add the cooled bulghar wheat to the parsley mixture. Add the lemon juice, remaining salt and olive oil. Mix thoroughly with a fork to combine ingredients.

Cover and refrigerate until serving.

Source Taste Buddies

More from the Lebanese recipes kitchen:

Lamb Kofta with Herbed Tzatziki
Yummy Honey Chicken Kabobs
Kefta Kebabs and Cauliflower with Taratur Sauce
Harissa lamb & pepper kebabs
Marinated Lamb Kebabs with a Chile-Yogurt
Lamb skewers

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Lamb Kofta with Herbed Tzatziki Recipe

2013-04-27T23:07:00.000-07:00

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb Kofta with Herbed Tzatziki Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lamb Kofta with Herbed Tzatziki.

Serves 4

Ingredients:

1 large onion, finely chopped
2 garlic cloves, crushed
1kg (2.2 pounds) lamb mince (you can find lamb mince at any Woolworths or ask your butcher very nicely to mince a leg of lamb for you)
2tbsn each freshly chopped mint and parsley
1tsbn freshly chopped oregano (you can also use 2tsp dried)
2tsp ground coriander
1tsp ground cumin
1/2 tsp each nutmeg, cinnamon and cloves
salt & pepper to taste
1 egg

Pita breads, toasted, to serve
Chunky Tzatziki to serve

Preparation:

Pre-heat the oven to 200°c.

Fry the onion and garlic in a bit of olive oil until soft and translucent (about 5-7 minutes).

Combine the lamb mince with all the herbs and spices in a large bowl and add the cooked onion and garlic. Add the egg and mix well. At this point you can cover the bowl and refrigerate or form the Koftas immediately.

Form the lamb mixture into koftas (oval shaped meatballs) and place on a sheet of wax paper.

Heat a few tablespoons of oil in a large frying pan and brown the koftas for 2 minutes per side. I like to serve my Koftas on kebab sticks so at this point I skewer them onto bamboo skewers and then place them on the baking tray. Place on a baking tray and place in the oven for 10-15 minutes until they are cooked.

Serve the koftas with toasted pita breads and the chunky tzatziki.

More from the Lebanese recipes kitchen:

Yummy Honey Chicken Kabobs
Kefta Kebabs and Cauliflower with Taratur Sauce
Harissa lamb & pepper kebabs
Marinated Lamb Kebabs with a Chile-Yogurt
Lamb skewers
Moroccan Beef Kebab Skewers

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Chickpea, Carrot & Parsley Salad Recipe

2013-04-21T13:25:00.002-07:00

Photo: Chickpea, Carrot & Parsley Salad Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chickpea, Carrot & Parsley Salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chickpea, Carrot & Parsley Salad.

Serves four to six as a vegetarian main dish; eight as a side dish.

19-oz. can chickpeas, drained and rinsed (about 2 cups)
1 cup loosely packed fresh flat-leaf parsley leaves, very coarsely chopped
1 cup loosely packed shredded carrot (from about 1 large carrot)
1/2 cup sliced radishes (about 6 medium)
1/2 cup chopped scallions, white and green parts (about 4)
3 Tbs. fresh lemon juice
1 tsp. ground coriander
Kosher salt and freshly ground black pepper
6 Tbs. extra-virgin olive oil
1/3 cup crumbled feta cheese or toasted pine nuts (optional)

Put 1/2 cup of the chickpeas in a mixing bowl and mash them into a coarse paste with a potato masher or large wooden spoon. Toss in the remaining chickpeas along with the parsley, carrot, radishes, and scallions. Stir to combine.

In a liquid measuring cup, whisk together the lemon juice, coriander, 1/2 tsp. salt, and a few generous grinds of black pepper. Continue whisking while adding the olive oil in a slow stream. Pour over the salad and toss gently. Season the salad with salt and pepper to taste. Top with the feta or pine nuts, if using, and serve immediately.
Serving Suggestions
Serve with warmed pita bread, sliced into wedges.

nutrition information (per serving):
Size : based on six servings without feta or nuts; Calories (kcal): 250; Fat (g): 15; Fat Calories (kcal): 130; Saturated Fat (g): 2; Protein (g): 5; Monounsaturated Fat (g): 10; Carbohydrates (g): 25; Polyunsaturated Fat (g): 2; Sodium (mg): 630; Cholesterol (mg): 0; Fiber (g): 5;

Photo: Scott Phillips
From Fine Cooking 59 , pp. 82c
August 1, 2003
by Molly Stevens

More from the Lebanese recipes kitchen:

Tomato, Chickpea, and Feta Salad
Potato Salad with Hummus-Yogurt Dressing Recipe
Classic potato salad
Sticky ribs with roast potato salad
Potato Salad
Tahini & yogurt potato salad

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Tomato, Chickpea, and Feta Salad Recipe

2013-04-21T13:06:00.001-07:00

Photo: Tomato, Chickpea, and Feta Salad Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Tomato, Chickpea, and Feta Salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Tomato, Chickpea, and Feta Salad.

Za’atar—a Middle Eastern spice blend treasured for its savory thyme-oregano flavor—adds a lovely herbal quality to this easy side salad. Serves 6

3 oz. feta, crumbled (about 1/2 cup)
2 tsp. za’atar
Pinch crushed red pepper flakes
3 Tbs. extra-virgin olive oil
1 lb. cherry, grape, or pear tomatoes, halved
1 15-oz. can chickpeas, rinsed and patted dry
Kosher salt and freshly ground black pepper
1 Tbs. white wine vinegar

In a small bowl, mix together the feta, za’atar and crushed red pepper flakes. Add 1 Tbs. of the oil and let sit while you prepare the rest of the salad.

Put the tomatoes in a large bowl. Stir in the chickpeas and season with 1/4 tsp. salt and a few grinds black pepper.

Add the remaining 2 Tbs. oil and the vinegar. Stir in the feta, season to taste with salt and pepper, and serve.

nutrition information (per serving):
Calories (kcal): 230; Fat (g): 12; Fat Calories (kcal): 110; Saturated Fat (g): 3.5; Protein (g): 9; Monounsaturated Fat (g): 6; Carbohydrates (g): 23; Polyunsaturated Fat (g): 1.5; Sodium (mg): 360; Cholesterol (mg): 15; Fiber (g): 6;

photo: Scott Phillips
From Fine Cooking 112 , pp. 44-49
July 7, 2011
by Melissa Pellegrino

More from the Lebanese recipes kitchen:

Potato Salad with Hummus-Yogurt Dressing Recipe
Classic potato salad
Sticky ribs with roast potato salad
Potato Salad
Tahini & yogurt potato salad
Lebanese Potato Salad

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Moussaka Recipe

2013-04-20T11:09:00.001-07:00

Photo: Moussaka Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moussaka Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Moussaka.

Total Time: 3 hr 15 min
Prep 30 min
Inactive 55 min
Cook 1 hr 50 min

Yield: 6 to 8 servings
Level: Intermediate

Ingredients

Lamb:
1/4 cup dried currants
1/4 cup Greek extra-virgin olive oil, divided
1 pound ground lamb
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon cayenne
Kosher salt and freshly ground black pepper
1 large yellow onion, halved and thinly sliced
1 red bell pepper, stemmed, cored, and thinly sliced
1 serrano chile, finely diced
5 cloves garlic, finely chopped
2 tablespoons tomato paste
1 cup red wine
1 (28-ounce can) plum tomatoes, pureed until smooth with their juices
1/4 cup chopped fresh flat leaf parsley, plus more for garnish
2 tablespoons chopped fresh oregano
Honey, if needed

Eggplant:
1 1/2 cups canola oil
1 1/2 pounds eggplant, cut crosswise into 14-thick slices

Bechamel Sauce:
6 tablespoons unsalted butter
1/2 cup flour
2 1/2 cups milk
1 bay leaf
1/8 teaspoon freshly grated nutmeg
3 egg yolks
1/2 cup soft goat cheese
1 cup grated Romano
1 lemon, zested

Directions

For the lamb: Soak the currants in warm water for 30 minutes. Drain.

Heat 1 tablespoon of the olive oil in a 6-quart saucepan over high heat. Add the lamb, cinnamon, ginger, allspice, cayenne, and salt and pepper and cook, stirring to break up the meat, until browned, about 5 minutes. Transfer the lamb to a large strainer set over a bowl and drain; discard any liquid left in the pan. Return the pan to the heat and add the remaining 3 tablespoons olive oil and heat until it begins to shimmer. Add the onions and bell pepper and cook until soft, about 5 minutes. Add the serrano and garlic and cook for 1 minute. Add the tomato paste and cook for 1 minute.

Return the lamb to the pan, add the wine, and cook, stirring occasionally, until almost completely evaporated, about 5 minutes. Add the tomato puree and currants and bring to a boil. Reduce the heat to medium-low and simmer until thickened, about 30 minutes. Stir in the parsley and oregano and season with salt and pepper and honey, if needed. Remove from the heat.

For the eggplant: Heat the canola oil in a 12-inch skillet over medium-high heat. Season the eggplant slices on both sides with salt and pepper. Working in batches, add the eggplant slices and fry until tender and lightly golden brown on both sides, about 5 minutes. Transfer the eggplant slices to paper towels.

For the bechamel: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking constantly, until pale and smooth, 2 minutes. Still whisking constantly, add the milk and bay leaf and cook until thickened. Season with salt, pepper, and nutmeg and discard the bay leaf. Let the sauce cool for 5 minutes. In a small bowl, whisk together the egg yolks, goat cheese, and lemon zest and whisk into the bechamel sauce until smooth.

Preheat the oven to 400 degrees F. Butter a 3-quart baking dish or casserole dish.

To assemble: Put half the eggplant slices in the dish and cover with half the meat sauce. Top the sauce with the remaining eggplant slices, and then the remaining meat sauce. Pour the bechamel over the top of the meat sauce and spread evenly with a rubber spatula. Sprinkle Romano evenly over the top, place the dish on a baking sheet, and bake until browned and bubbly, 45 to 50 minutes. Top with more chopped parsley, if desired. Let cool for at least 20 minutes before serving.

Recipe courtesy Bobby Flay
Show: Throwdown With Bobby FlayEpisode: Moussaka

More from the Lebanese Recipes Kitchen:

Lamb moussaka
Moussaka-stuffed aubergines
Chicken moussaka
Moussaka
Low-fat moussaka rolls
Vegetarian Moussaka

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Oven Baked Lamb Maglouba Recipe

2013-04-18T18:23:00.003-07:00

Photo: Oven Baked Lamb Maglouba

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Oven Baked Lamb Maglouba Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Oven Baked Lamb Maglouba.

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

Preparation time :     20 minutes
Cooking time :     2 hours, 40 minutes

Ingredients

2 cups basmati rice or 400 g, washed and rinsed

2 teaspoons ground cardamom

2 teaspoons dried lime powder

2 teaspoons ground cloves

2 teaspoons arabic mixed spicess

3 small eggplants or 400 g, cut into round slices

2 teaspoons salt

1 cup vegetable oil, for deep frying

2 tablespoons vegetable oil

400 g lamb, loin chop, with bones

1 medium onion or 100 g, finely chopped

5 cloves garlic, crushed

2 cubes MAGGI® Chicken Bouillon or 20 g

3 cups water or 750 ml, hot

2 tablespoons butter, melted

300 g cauliflower, cut into medium florets

1 medium onion or 100 g, sliced & fried for garnishing

½ cup pine seeds or 50 g, slightly toasted

100 g dough

1 teaspoon butter, melted

Preparation

Soak rice for 30 minutes and drain. Combine all spices and gently mix together with wet rice, allow to sit for 15 min.

Peel and cut eggplants into 2cm thick slices, dredge with salt and allow juices to draw. Heat vegetable oil in a pan, pat-dry eggplants and fry on both sides until golden brown.

In large sauce pan, heat Oil and fry Lamb pieces until golden brown, add chopped Onions and fry for another 5 minutes. Add Garlic, MAGGI® Chicken Bouillon and water and simmer over medium heat for 1 hour. Remove lamb and reserve hot stock.

Pour melted butter in the bottom of a Dutch Oven or ovenproof pot (a clay pot would work best), Layer Cauliflower florets on the bottom and cover with half of the rice. Layer the fried eggplants over the rice, place lamb pieces over the eggplant, and cover with the remaining rice. Make sure the content of the pot only fills 2/3 of the pot size, since rice will increase in size once fully cooked.

Pour hot stock over the rice, garnish with Fried Onion slices and Toasted Pine Seeds. Rice should be covered with stock, if needs be add more water.

Role out bread dough to a large enough size to cover the top of the rice pot plus an extra 3cm hanging over the edge. Place over the pot and gently pinch the edges ensuring a tight seal between pot and dough.

Brush with melted butter and bake in a preheated oven for 45 minutes or until the pastry is golden brown.

Serving tips :     serve with salad or fresh yogurt.

Nutritional Information

Energy :     830.00 Kcal
Protein :     22.00 g
Carbohydrate :     78.00 g
Fats :     49.00 g

From Nestle Family

More from the Lebanese Recipes kitchen:

Chicken and rice (Djaj a riz)
Kabsa or Kabseh Recipe (Chicken & Rice)
Baked Moroccan chicken and rice
Chicken Mandy
Moroccan-Spiced Chicken & Rice Bake
Chicken and Vegetables Rice

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Roasted Chicken Stuffed with Harees Recipe

2013-04-18T18:11:00.001-07:00

Photo: Roasted Chicken Stuffed with Harees Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Roasted Chicken Stuffed with Harees recipe. Enjoy the Middle Eastern Cuisine and learn how to make 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.

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

From Nestle Family

More from the Lebanese Recipes Kitchen:

Kabseh Chicken (Kabseh bi Djej)
Yummy Honey Chicken Kabobs
Chicken and rice (Djaj a riz)
Chicken Hashweh with Vegetable Stuffing
Frikeh with chicken
Jawaneh (Grilled Chicken Wings With Lemon and Garlic)

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Homemade Haloumi Cheese in an Hour Recipe

2013-04-15T12:33:00.000-07:00

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Homemade Haloumi Cheese in an Hour recipe. Enjoy the Middle Eastern Cuisine and learn how to make Homemade Haloumi Cheese in an Hour.

A super quick (microwave!) version of Haloumi cheese, flavoured with herbs and chilli and ready to eat in under an hour.

Author: Martyna | Wholesome Cook

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins

Serves: ~300g

To make the cheese you will need an electronic thermometer (for human use is ok, sterilised); a large sheet of gauze and a junket tablet. Junket tablets are available from most supermarkets and can be found in the powdered dessert aisle near custards and jellies. Adapted from a dairydoatssa.com website.

Ingredients
For the Haloumi Cheese:
1 litre unhomogenised (organic) cow’s milk
1 litre goat’s milk
1 junket tablet
1 tbsp water
½ tbsp dried Italian herbs
¼ tbsp chilli flakes, or to taste
1 tbsp salt

For the Brine:
½ cup of the leftover whey
½ cup water
1 tbsp salt

Instructions
To make the Haloumi Cheese:
1. Place both milks into a large saucepan. Dissolve junket tablet in 1 tablespoon water.
2. Heat milk over slow heat until it reaches 32°-35°C // 89.5°F – 95°F. Remove from heat immediately and add dissolved junket.
3. Stir for a few seconds then set aside for 30 minutes in a warm place. The milk should set and become jelly like.
4. Once the milk has set, cut it up roughly using a wooden spoon and mix to separate the whey.
5. Transfer to a large microwave-safe bowl, add chilli and herbs and allow to stand for another 10 minutes.
6. Place the bowl in a microwave and heat on high for 2 minutes. Stir the mixture around and heat on high for another 2 minutes.
7. Test the curds with your fingers – they should be elastic and slightly firm. If still very soft, stir and heat on high for 1 more minute.

To strain the Haloumi Cheese:
1. Once heated, spread gazue over a large fine sieve set over a large bowl.
2. Strain the curds and whey, reserving ½ cup of whey for the brine.
3. Sprinkle salt over the curds, mix and start pressing the cheese to remove excess whey.
4. Gather the edges of the cheesecloth and squeeze extra whey.

To make the Brine:
Combine all brine ingredients and mix well.

To store Haloumi Cheese:
1. Press haloumi cheese into a rectangular container and place in the fridge to cool (or into the freezer for 15 minutes if you’re more rushed).
2. Once cooled, transfer haloumi to a larger container and cover with brine.
3. Store in the fridge and consume within a couple of days.

More from the Lebanese Recipes kitchen:

Haloumi and crushed wheat salad
Haloumi with basil and tomato
Zucchini & haloumi fritters with tabouli
Zucchini and haloumi fritters with dill yoghurt dressing
Roast aubergine with goat's cheese & toasted flatbread
Cheese Fatayer

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Potato Pie Recipe

2013-04-15T12:14:00.001-07:00

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Potato Pie recipe. Enjoy the Middle Eastern Cuisine and learn how to make Potato Pie.

Potatoes are highly desired and loved in any recipe we can imagine. This recipe is new and great to be served in parties and ceremonies.

Total Time: 1hr 30 min | Preparation Time: 1 hr | Serves: 8

Ingredients

Dough:
2 cups flour
1 tsp dried yeast
2 tsp sugar
Little oil
½ tsp salt
water, enough to knead the dough

Filling:
5-6 potatoes, boiled and mashed
½ cup milk
Salt and black pepper to taste
1 tsp butter
1 egg
1 tbsp tahini
Lemon juice as needed

Directions

Kneading the dough:
1. Mix flour with all dry ingredients then add oil and water as much as you need.
2. Knead until you get medium soft dough. Leave aside to rise
3. Roll out dough in a pan
4. In a bowl, combine mashed potatoes with milk, melted butter, salt, pepper, tahini, lemon juice and egg
5. Spread the potatoes mixture on the dough and sprinkle sesame seeds and nigella sativa seeds on top
6. Bake in a hot oven until done

Nutrition Facts

Number of servings: 8
Amount per serving
Calories: 262
Carbohydrates (g): 44
Protein (g): 7
Total Fat (g): 7
Of which saturated (g): 2
Cholesterol (mg): 30

For a healthier version of this recipe
If you suffer from diabetes, potato pie must be consumed in smaller quantities due to the high glycemic index; For a low-fat potato pie, choose low-fat milk instead of full fat

Good source of
B-Vitamins, Vitmain C , Potassium , Iron , Phosphorus , Magnesium

Source Cook & Eat Lebanese

More from the Lebanese Recipes kitchen:

Carrot Pie
Falafel Omelet Pie
Spinach Pie
Arabic Lamb and Potato Pie
Curd cheese Pie
Moroccan Chicken Pie

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Yummy Honey Chicken Kabobs Recipe

2013-04-10T15:13:00.000-07:00

Photo: Yummy Honey Chicken Kabobs Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Yummy Honey Chicken Kabobs recipe. Enjoy the Middle Eastern Cuisine and learn how to make Yummy Honey Chicken Kabobs.

You can marinate overnight and make these kabobs for an outdoor barbecue as a tasty alternative to the usual barbecue fare! Fresh mushrooms and cherry tomatoes can also be used. (This can also be done in the broiler.)”

Ingredients

1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves – cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
skewers

Directions

In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).

Preheat the grill for high heat.

Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.

Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

From allrecipes.com

More from the Lebanese recipes kitchen:

Kefta Kebabs and Cauliflower with Taratur Sauce
Harissa lamb & pepper kebabs
Marinated Lamb Kebabs with a Chile-Yogurt
Lamb skewers
Moroccan Beef Kebab Skewers
Moroccan Chicken Skewers with Herb Sauce

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Turkish Silverbeet & Feta Gozleme Recipe

2013-04-10T14:57:00.000-07:00

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Turkish Silverbeet & Feta Gozleme Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Turkish Silverbeet & Feta Gozleme.

Ingredients – makes 4

3 cups high grade flour
1.25 cups luke warm water
2 tsp instant yeast
One bunch of Silverbeet, finely sliced
4 spring onions, finely sliced
2 tsp cumin seeds
200g feta cheese, crumbled
Olive oil for frying

Method

1. Place the flour in a large bowl and make a well in the middle.

2. Put the yeast into the well and pour the warm water over the yeast and leave to dissolve for a 2 minutes until dissolved.

3. Stir together and knead into a soft dough and knead for 5 minutes until the dough is glossy.

4. Divide dough into four and place each piece on a floured tray with plenty of space for dough to double in size. Cover tray with a plastic bag and make sure the bag doesn’t touch the dough.

5. Stand in a warm place for 20 minutes or until dough doubles in size.

6. Roll each piece of dough into rectangles so that the dough is paper thin, approx 12 x 6 inches.

7. Divide the silverbeet, feta and spring onions into four and top half of each dough rectangle with the ingredients, feta first then silverbeet and onions.

8. Sprinkle cumin seeds over each filling.

9. Fold dough over to enclose filling and seal edges together.

10. Heat a griddle or barbecue plate or caste iron pan over a medium-high heat.

11. Place a thin layer of olive oil on the griddle and place the Gozleme on top.

12. Cook for 2 to 3 minutes or until base is golden.

13. Brush uncooked side of gozleme with olive oil.

14. Turn over and cook for 2 to 3 minutes or until golden and crisp.

15. Remove to a serving plate and cut into wedges.

16. Serve with lemon or lime wedges.

More from the Lebanese Recipes kitchen:

Turkish meatballs
Turkish Lamb Pita Burgers
Meat & Potatoes Samboosak
Fried Meat Sambousek
Cheese Fatayer
Spinach fatayer

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Squash kibbeh balls recipe

2013-04-04T12:18:00.000-07:00

Photo: Squash kibbeh recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Squash kibbeh balls Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Squash kibbeh balls.

It is more fun to eat when they are hot and the cheese is oozing out!

INGREDIENTS:

1 pound of kabocha squash (any squash will do, just make sure it is thoroughly drained)
4 ounces of extra-fine bulgur #1, soaked in water for 5 minutes and drained thoroughly (squeeze out the water)
small white onions, sprinkled with salt and sumac
1/4 cup of minced herbs (parsley, other)
Spices: 1/2 tsp. white pepper, 1/2 tsp. allspice, 1/2 tsp. cinnamon, 1 1/2 tsp. salt, 1 tsp. cumin, 1 tsp. hot Aleppo pepper
1/2 cup of fine semolina flour
1/4 cup of unbleached all-purpose flour

Filling:

8 ounces of goat cheese
2 large eggs
1 cup shredded mozzarella
1/4 cup of walnuts
1/4 cup of whipping cream
1 teaspoon of mashed garlic (with salt in a mortar)
Spices: 1 teaspoon of salt, 1/2 teaspoon of white pepper, 1/2 teaspoon of seven-spice, 1/2 teaspoon of thyme or wild zaatar, 1/2 teaspoon of Aleppo pepper
1/4 cup of minced parsley
1/4 cup of minced dill (or other herb)
Lemons, quartered
Oil, to fry the kibbeh in

To make it easier: shape the cheese mixture into teaspoon-sized balls and freeze for 15 minutes before starting.

METHOD:

Make the kibbeh shell and refrigerate: place the drained squash, chopped onion, herbs and spices, bulgur, flour and semolina in the bowl of a food processor. Process into a homogenous paste. Transfer to a bowl and into the fridge, covered.

Make the cheese filling by combining all the ingredients. Shape into little teaspoon-sized balls and place on a piece of foil into the freezer for 15 minutes to make using them easier.

Take balls of dough (can use a cookie dough scooper) and fill with the cheese. Place in the fridge until ready to fry.

Heat several cups of oil to 375F and fry the balls of kibbeh, a few at a time. Serve warm with extra lemons.

Chef Joumana Accad
CEO, Taste of Beirut

More from the Lebanese Recipes Kitchen:

Kibbeh Bi Laban
Fish Kibbeh
Turkey Kibbeh
Potato and Rice Kibbe
Kafta balls with tahini dip
Kebbeh Banadoura

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Kafta balls with tahini dip recipe

2013-04-04T11:55:00.000-07:00

Photo: Kafta balls with tahini dip recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Kafta balls with tahini dip Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Kafta balls with tahini dip.

INGREDIENTS:

For the kafta:

1 pound of ground beef or lamb, not too lean (sirloin or leg or shoulder of lamb)
5 ounces of chopped yellow onion
2 ounces of chopped flat parsley
2 ounces of chopped sun-dried tomatoes (optional)
Spices: salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of white pepper, 1 teaspoon of allspice, 1 teaspoon of cinnamon, 1/2 teaspoon of Aleppo pepper or paprika, 1 teaspoon of sumac (optional)

For the tarator sauce:

3 cloves of garlic, cut up and mashed with a teaspoon of salt
1/2 cup of tahini
1/2 cup of lemon juice
1/2 cup of water

METHOD:

Make the kafta first: Chop the onion and place on a sieve with sumac and salt and let it drain for 20 minutes or longer.

Chop the parsley and assemble the other spices. Place the meat, spices, drained onion and chopped parsley in a food processor bowl. Run the machine for a few minutes until the meat is pasty and smooth.

Heat the oven to 400F.

Place the kafta in a bowl and scoop out (with the help of a cookie dough scoop)onto a sheet pan lined with a long piece of foil. Bake in a 400F oven for 5 minutes or until the meat is cooked. Prepare the tahini sauce while the meatballs are baking. Mash the garlic, cut in tiny bits with a bit of salt. Place in a bowl and add the tahini, stirring to mix. Add the lemon juice and stir some more; add the water and stir until the mixture is smooth.

Remove the kafta balls and place on paper towels to soak up the excess grease.

Chef Joumana Accad
CEO, Taste of Beirut

More from the Lebanese Recipes Kitchen:

Kafta bil Sanieh (Baked Kafta)
Lebanese Lamb Meatball and Rice Soup
Kefta Kabob
Moroccan Tajine of Kefta with Eggs
Baked Kofta Stew with Potato Crust
Chicken kofta with spiced burghul pilaf

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Maamoul - How to make Maamoul

2013-04-01T18:59:00.000-07:00

Photo: Maamoul Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Maamoul Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Maamoul.

Ingredients – Crust

900 g coarse semolina
150 g fine semolina
550 g good quality butter at room temperature
125 ml rosewater
30 ml orange blossom water
1/2 cup milk (used on the second day)

Ingredients – Fillings

Fillings are tricky to give amounts with, because it depends on how many types you want to make. Use these ratios as a guideline, and make less/more depending on how much you want to make

2 cups dates and 1/2 cup butter combined in food processor
2 cups coarsely ground walnuts and 1/2 cup sugar with 2 tbsp rosewater and 1/2 tsp orange blossom water
2 cups coarsely ground pistachios and 1/2 cup sugar with 2 tbsp rosewater and 1/2 tsp orange blossom water
Try the combinations and adjust the sugar and aromatic waters as you like

Preparation:

Knead the coarse and fine semolina with the butter until incorporated

Gradually add the orange blossom water and the rosewater until all added

Knead for 30 minutes

Rest for 12 hours, kneading it around 3 times in between

Before you start using the dough, you must knead it one last time, this time you wet your hands with the 1/2 cup of milk and kneading until all the milk is used up

Now your dough is ready, create a little ball of dough and make a hole in it, making the sides even

Look at the picture that shows the stages of filling the maamoul. Fill with your desired filling. If you are using dates, they should be formed into individual balls to fill the dough

Close the dough so that the filling is totally covered by dough

Put in the maamoul mold and push firmly but not overly so, otherwise the dough will stick

Put a cutting board and cover with a kitchen towel

Strike the top tip of the mold on the kitchen towel to release the maamoul

Repeat and when you have a tray full, put into an oven that has been preheated to 220 degrees Celsius. It will take around 15 minutes to bake, but what you are after is the slightest coloring. You don’t want it to brown

Remove, cool down and eat when warm or cold

More from the Lebanese Recipes Kitchen:

Mamool, Mamoul, Maamoul, Mamool Cookies
Pistachio Maamoul
Maamool with Dates
Maamool with Walnuts
Kahk
Simple Eid Cookies (ka’ak)

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Kabseh Chicken (Kabseh bi Djej) Recipe

2013-04-01T18:46:00.000-07:00

Photo: Kabseh Chicken (Kabseh bi Djej) Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) 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 from the Lebanese Recipes Kitchen:

Chicken and rice (Djaj a riz)
Lamb Steaks with Moroccan Spiced Rice
Peach chicken with lemon rice pilaf
Roasted Chicken with Oriental Rice
Kabsa or Kabseh Recipe (Chicken & Rice)
Saudi Kabsa

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Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish Recipe

2013-03-31T02:29:00.000-07:00

Photo: Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish.

Serves 4

Ingredients

For the tahini sauce:
3 tbsp warm water
2 tbsp tahini
4 tsp freshly squeezed lemon juice
1 tsp honey
1/2 tsp ground cumin
1 clove garlic, minced

For the eggplant:
2 eggplants (about 12 oz each)
3/4 tsp kosher salt, divided
1 small onion, chopped
1/4 cup fresh breadcrumbs
1/4 cup chopped flat-leaf parsley
1 tbsp tahini
2 tsp olive oil
1 1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp freshly ground black pepper
1/4 tsp cayenne pepper
2 large eggs
2 cloves garlic, minced
1 3/4 cups chickpeas

For the relish:
1 cup chopped seeded tomato (I used kumatos)
1/2 cup chopped seeded cucumber
1/2 red onion, vertically sliced thinly
1/2 cup coarsely chopped flat-leaf parsley
1 tbsp balsamic vinegar
1 tbsp olive oil

Instructions

To prepare the sauce, whisk together the warm water, tahini, lemon juice, honey, cumin and garlic in a small bowl. Season with salt to taste. Set aside.

Preheat the oven to 475.

Slice the eggplants in half lengthwise. Score the cut sides with a crosshatch pattern. Place facedown on a parchment-lined baking sheet. Bake for 7 minutes or until slightly tender and brown.

Remove from the oven and carefully scoop out the pulp, leaving a 3/4-inch edge. Reserve the pulp for another use. Season with salt.

Combine 1/2 tsp salt, onion, breadcrumbs, parsley, tahini, olive oil, cumin, coriander, black pepper, cayenne, eggs, garlic, and chickpeas in the bowl of a food processor. Process until smooth. Season to taste.

Spoon the chickpea mixture evenly into the 4 eggplant shells. Bake for 25 minutes or until the eggplant halves are tender and the chickpea mixture is lightly brown.

Combine the tomato, cucumber, red onion, parsley, balsamic, and olive oil in a bowl. Stir to combine.

Place one eggplant half on each of 4 plates. Drizzle with tahini sauce and top with relish.

Adapted from Cooking Light

More from the Lebanese Recipes Kitchen:

Easy Falafel
Falafel in Pita with Yogurt Sauce
Lebanese Falafel
Falafel Sauce
Falafel tabbouleh with lemon yogurt
Falafel Omelet Pie in the Oven

Save and share Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish Recipe

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