LEBANESE RECIPES

Koussitto Recipe

2012-02-11T10:39:00.000-08:00

Photo: Koussitto Recipe

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

Preparation time :     20 minutes
Cooking time :     1 hour, 50 minutes

Serves: 5 persons
Difficulty: Medium
Cost: Cheap

Ingredients

2 tablespoons vegetable oil
1 medium onion or 125 g, finely chopped
2 cloves garlic, crushed
400 g lean lamb, cut into cubes
5½ cups water or 1375 ml
2 cubes MAGGI® Chicken Less Salt Bouillon
2 medium tomatoes or 300 g, peeled and cut into cubes
2 tablespoons tomato paste
5 medium zucchini or 500 g, cut into big cubes
1 carrot or 150 g, cut into big cubes
1 tin canned chickpeas or 400 g, drained
½ teaspoon ground cinnamon

Preparation

Heat oil in a large saucepan, cook garlic and chopped onions for 3-4 minutes or until they become tender. Add lamb cubes and fry for 6-8 minutes or until meat becomes brown in color.

Add water and MAGGI® Chicken Less Salt Bouillon cubes then bring to boil and simmer for 1 hour 15 minutes or until lamb becomes tender.

Add the tomato cubes, tomato paste, zucchinis, carrot and chickpeas. Simmer for 20-25 minutes or until zucchinis become tender. Season with cinnamon powder and serve.

Serve with steamed rice.

Cooking tips : Add more water to the stew if it needs.

Nutritional Information

Fats :     11.00 g
Protein :     23.00 g
Carbohydrate :     32.00 g
Energy :     308.00 Kcal

More from the Lebanese Recipes Kitchen:

Lemon & Oregano Lamb Chops
Lamb tagine with chickpeas
Chicken and pomegranate tagine
Fattoush with sumac chicken
Easy Chicken Kebabs
Moroccan apricot chicken

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Chicken and Vegetables Rice Recipe

2012-02-11T10:29:00.000-08:00

Photo: Chicken and Vegetables Rice Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken and Vegetables Rice Recipe. Enjoy tasty Middle Eastern Food and learn how to make Chicken and Vegetables Rice.

Preparation time : 25 minutes
Cooking time : 40 minutes

Serves: 5 persons
Difficulty: Medium
Cost: Cheap

Ingredients

¼ cup wild rice or 50 g
1 tablespoon vegetable oil
1 small onion or 100 g, chopped
350 g boneless and skinned chicken breasts, cut into cubes
2 cloves garlic, crushed
1 stick celery or 30 g, sliced
1 medium carrot or 100 g, cut into cubes
1 medium zucchini or 100 g, sliced
2 tomatoes or 300 g, peeled and cut into small cubes
2 cubes MAGGI® Chicken Less Salt Bouillon
¼ teaspoon ground cardamom
¼ teaspoon ground cinnamon
¼ teaspoon white ground pepper
¼ teaspoon ground turmeric
¼ teaspoon ground coriander
3 cups boiling water or 750 ml
1½ cups basmati rice or 300 g

Preparation

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

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

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

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

Nutritional Information

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

From Nestle Family

More from the Lebanese Recipes Kitchen:

Turkish Chicken Thighs
Chicken and pomegranate tagine
Fattoush with sumac chicken
Easy Chicken Kebabs
Moroccan apricot chicken
Chicken with Mushroom and Tomato

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Namoura Recipe - How to Make Namoura

2012-02-05T10:12:00.000-08:00

Photo: Namoura Recipe

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

Preparation Time: 20 min
Cooking Time: 45 min
Number of servings: 6

Ingredients:

2 cups semolina or farina
2 cups sugar
1 teaspoon baking soda
72 blanched almonds
1 tablespoon butter
2 cups yoghurt: alrai yoghurt
1 cup coconut
2 tablespoons tahini

Preparation:

Grease a 9x13 baking pan with tahini to avoid sticking.

Put all ingredients (except maple syrup) together in a bowl and blend until the batter is smooth.
Spread the batter smoothly and flatly into the pan.

Place almonds to cover the surface. Bake in oven for 250 degrees for one hour. Check after 45 minuter, should be a light golden brown.

Let the Namoura cool for 10 minutes before pouring one cup of maple syrup over the pan.

With a watered knife, cut the namoura with evenly spaced diagonol lines across the long end and then across the short end to create diamond shaped pieces.
Be sure to cut around the almonds if possible so that each piece has one almond in the center. Also, when cutting, use an up and down motion as you would cutting a cake.

Source: www.alrai.com.sa

More from the Lebanese Recipes Kitchen:

Fritter with Fruits
Rose Water Rice Pudding with Basbosa
Cookies Filled with Fig, Dates and Apricot
Alkatayef (Arabic Stuffed Pancakes) Recipe
Hazelnut and honey cake
Coffee Butter Cookies

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Herbs and Grains Soup Recipe

2012-02-03T14:40:00.000-08:00

Photo: Herbs and Grains Soup Recipe

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

Ingredients

½ Kilo ground meat
1 Tbsp lemon zest
2 Tbsps chopped dill
Salt & pepper
2 Tbsps olive oil
1 onion, chopped
1 tsp garlic, finely chopped
½ cup soaked yellow lentil
½ cup soaked Egyptian rice
2 cup stock
1 Tbsp chopped mint
1 Tbsp chopped basil
1 Tbsp chopped parsley
1 Tbsp chopped coriander
1 Tbsp chopped spinach
1 tsp saffron
½ cup yogurt
2 Tbsp flour
1 Tbsp lemon juice

Method

• Mix ground meat with lemon zests and dill. Season with salt & pepper then shape into small balls.
• Put meatballs in the oven pan. Leave in the oven until totally cooked.
• Heat oil in a pan then add onion and garlic then lentil and rice and stir.
• Add stock to the mixture until boiling then reduce the heat and simmer until cooked.
• Add the meatballs and the herbs. Leave until simmering.
• Mix yogurt with flour, stir.
• Melt saffron in a teaspoon hot water then put over the yogurt, then add the mixture to the stock until start simmering and getting thick.
• Serve hot with lemon juice.

Chef Osama

More from the Lebanese Recipes Kitchen:

Lemon, lentil and spinach soup
Cold yogurt soup
Cream of pumpkin and honey soup
Lebanese Lentil Soup

Moroccan Harira Soup

Moroccan Vegetable Soup (Chorba)

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Fritter with Fruits Recipe

2012-01-30T14:25:00.000-08:00

Photo: Fritter with Fruits Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Fritter with Fruits Recipe. Enjoy Moroccan food recipes and learn how to make Fritter with Fruits.

Ingredients

1 tablespoon yeast
1 tablespoon sugar
1 cup warm water
1 egg
2 cups flour
1 teaspoon salt
½ teaspoon saffron
dried apricot
fresh cherries without seeds
strawberry
oil for frying
syrup

Method

- Sprinkle yeast and sugar over warm water. Stir and allow to foam.
- Beat egg, add flour, salt and saffron.
- Add yeast mixture gradually and mix until combined.
- Cover batter and leave for an hour or until double in size.
- Boil apricot in a little water to soften, cut and stuff with cherries.
- Heat oil over medium heat.
- Dip apricot in batter to cover completely, drop by spoonfuls into hot oil.
- Fry until golden, remove and drain from excess oil.
- Repeat until done with fruits.
- Drop into syrup, and drain excess syrup.

*You can use melted chocolate or powdered sugar instead of the syrup.

More from the Lebanese Recipes Kitchen:

Rose Water Rice Pudding with Basbosa
Cookies Filled with Fig, Dates and Apricot
Alkatayef (Arabic Stuffed Pancakes) Recipe
Hazelnut and honey cake
Coffee Butter Cookies
Chocolate cake with warm chocolate ganache

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Rose Water Rice Pudding with Basbosa Recipe

2012-01-30T14:13:00.000-08:00

Photo: Rose Water Rice Pudding with Basbosa Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Rose Water Rice Pudding with Basbosa Recipe. Enjoy Moroccan food recipes and learn how to make Rose Water Rice Pudding with Basbosa.

Ingredients

For the Basbosa

3 cup semolina flour
1½ cups sugar
2 teaspoons baking powder
4 tablespoons clarified butter or soft butter
1½ cup yogurt
1 cup coconut (optional)
½ tablespoon ground cinnamon
1 tablespoon tahini
syrup

Rose Water rice pudding

¾ cup milk
½ cup sugar
⅓ cup condensed milk
2 teaspoons rose water
1½ cup cooked Egyptian rice
¼ cup heavy cream
2 teaspoons cornstarch (Optional)

Caramel

1 cup sugar
3 teaspoon rose water

Method

For the Basbosa

- Mix of flour, sugar, and baking powder well.
- Add the melted butter with the finger tips till it gets mixed with the other components.
- Add the yogurt and mix it well till you get soft dough.
- You can add chopped coconut to the dough.
- Mix ground cinnamon with small amount of the dough and set aside for filling.
- Brush an individual oven-proof mould with tihini.
- Place dough in half the mould size then put small amount of the filling followed with another amount of the dough till its surface.
- Bake in an oven of 180°C for 15 minutes.
- Place the syrup on the hot Basbosa.

For Rose Water rice pudding

- Bring the milk to the boil with rose water, sugar, add condensed milk.
- Add the cooked rice and simmer for 30 minutes, stirring occasionally.
- Add heavy cream. Set aside for 5 minutes.
- If needed, add cornstarch with small amount of water in a small bowl separately, stir well till combine and add gradually to the mixture till become heavy.
- Set in to the glasses and leave to cool.
- Bring the milk to the boil with rose water, sugar, add condensed milk.
- Add the cooked rice and simmer for 30 minutes, stirring occasionally.
- Add heavy cream. Set aside for 5 minutes.
- If needed, add cornstarch with small amount of water in a small bowl separately, stir well till combine and add gradually to the mixture till become heavy.
- Set in to the glasses and leave to cool.

For the Caramel

- Place Sugar in to a pan and cook to a caramel color. Add rose water.
- Reduce the heat and cook till hard crack.
- Pour a thin layer over the set rice puddings and leave to cool

More from the Lebanese Recipes Kitchen:

Cookies Filled with Fig, Dates and Apricot
Alkatayef (Arabic Stuffed Pancakes) Recipe
Hazelnut and honey cake
Coffee Butter Cookies
Chocolate cake with warm chocolate ganache
Fruitcake (Everyone Loves This Fruitcake)

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Golden Couscous with Currants & Scallions Recipe

2012-01-27T10:31:00.000-08:00

Photo: Golden Couscous with Currants & Scallions Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Golden Couscous with Currants & Scallions Recipe. Enjoy Moroccan food recipes and learn how to make Golden Couscous with Currants & Scallions.

Quick-cooking couscous transforms into a fragrant and colorful side dish with just a few staple ingredients.

4 servings

Active Time: 10 minutes

Total Time: 15 minutes

Ingredients

2 cups water
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/8 teaspoon turmeric
1 1/3 cups whole-wheat couscous
1/2 cup currants
1 bunch scallions, chopped
Salt, to taste

Preparation

Place water, lemon juice, oil, salt and turmeric in a medium saucepan; bring to a boil. Stir in couscous and currants. Remove from heat; cover and let stand for 5 minutes. Uncover, fluff with a fork and stir in scallions. Season with salt.

Nutrition

Per serving: 231 calories; 4 g fat ( 1 g sat , 3 g mono ); 0 mg cholesterol; 46 g carbohydrates; 0 g added sugars; 6 g protein; 6 g fiber; 297 mg sodium; 73 mg potassium.

Carbohydrate Servings: 2 1/2

Exchanges: 2 starch, 1 fruit, 1/2 fat

From EatingWell: March/April 1996

More from the Lebanese Recipes Kitchen:

Couscous with vegetable tagine
Lamb tagine with chickpeas
Chicken and pomegranate tagine
Fattoush with sumac chicken
Easy Chicken Kebabs
Moroccan apricot chicken

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Lemon & Oregano Lamb Chops Recipe

2012-01-27T10:19:00.000-08:00

Photo: Lemon & Oregano Lamb Chops Recipe

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

Juicy lamb chops take a trip to the Middle East with a quick herb-and-lemon rub and a tangy cucumber-tahini sauce. Serve with couscous or rice pilaf and a green salad.

4 servings, 2 lamb chops & 3 tablespoons sauce each

Active Time: 30 minutes

Total Time: 45 minutes

Ingredients

Freshly grated zest of 2 lemons
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 1/4 teaspoons kosher salt, divided
Freshly ground pepper to taste
8 lamb loin chops (1 1/2-1 3/4 pounds total), trimmed
1/4 cup tahini (see Tip)
1/4 cup nonfat plain yogurt, preferably Greek-style
1/4 cup diced seeded cucumber, peeled if desired
1/4 cup lemon juice
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1-3 tablespoons water
2 teaspoons extra-virgin olive oil

Preparation

Preheat oven to 400°F.

Combine lemon zest, oregano, 3/4 teaspoon salt and pepper in a small bowl. Rub the mixture onto both sides of lamb chops and set aside for at least 10 minutes or refrigerate for up to 1 hour.

Meanwhile, combine tahini, yogurt, cucumber, lemon juice, garlic, parsley and the remaining 1/2 teaspoon salt in a small bowl. Whisk in enough water to thin the sauce to desired consistency.

Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add the lamb chops and cook until browned on one side, about 2 minutes. Turn them over and transfer the pan to the oven. Roast until an instant-read thermometer inserted horizontally into a chop registers 135°F for medium-rare, 8 to 14 minutes, depending on thickness. Serve the chops with the tahini sauce.

Tips & Notes

Make Ahead Tip: Prepare sauce (Step 3), cover and refrigerate for up to 3 days. Prepare rub and rub onto lamb chops (Step 2) and refrigerate for up to 1 hour.

Tip: Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters.

Nutrition

Per serving: 284 calories; 17 g fat ( 4 g sat , 8 g mono ); 68 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 25 g protein; 1 g fiber; 429 mg sodium; 432 mg potassium.

Nutrition Bonus: Vitamin C (27% daily value), Zinc (26% dv)

Carbohydrate Servings: 1/2

Exchanges: 1/2 carbohydrate (other), 3 lean meat, 2 fat

From EatingWell: January/February 2011

More from the Lebanese Recipes Kitchen:

Lamb tagine with chickpeas
Chicken and pomegranate tagine
Fattoush with sumac chicken
Easy Chicken Kebabs
Moroccan apricot chicken
Chicken with Mushroom and Tomato

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Moroccan vegetables with halloumi recipe

2012-01-26T13:21:00.000-08:00

Photo: Moroccan vegetables with halloumi recipe

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

Recipe facts:
Takes: 10 mins to prepare and 35 mins to cook
Serves: 4

Ingredients

1tsp cayenne pepper
2tsp ground cumin
2tbsp tomato purée
2 limes
3tbsp olive oil
2 red, yellow or orange peppers, deseeded and cut into chunks
2 small courgettes, sliced
1 small aubergine, cut into chunks
1 red onion, sliced into wedges
2 garlic cloves
200g (7oz) halloumi, thickly sliced
50g (2oz) green olives

Preheat the oven to gas 6, 200°C, fan 180°C. Mix together the cayenne, cumin, tomato purée, juice of 1 lime and oil. Place the peppers, courgettes, aubergine, onion and garlic in a roasting tin and drizzle with the tomato mix.

Put the squeezed lime halves into the tin. Roast for 20-25 minutes until the veg is golden and tender. Add the halloumi and olives and cook for a further 10 minutes until the halloumi is golden. Squeeze over the juice from the other lime just before serving.

Source: TESCO realfood

More from the Lebanese Recipes Kitchen:

Couscous with vegetable tagine
Lamb tagine with chickpeas
Chicken and pomegranate tagine
Fattoush with sumac chicken
Easy Chicken Kebabs
Moroccan apricot chicken

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Warm chickpea and yoghurt salad recipe

2012-01-21T23:56:00.000-08:00

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

Let your belly dance to the fresh flavours of the Middle East for an easy and nutritious dinner party at home.

Cooking Time 30 minutes

Ingredients (serves 8)

3/4 cup plain Greek-style yoghurt
1 tablespoon tahini
2 tablespoons lemon juice
2 x 400g cans chickpeas, drained, rinsed
2 garlic cloves, crushed
2 tablespoons olive oil
1/4 cup pine nuts
1/2 teaspoon sweet paprika
6 large Lebanese bread rounds, cut into wedges, warmed

Method

Combine yoghurt, tahini, half the lemon juice and 2 tablespoons warm water in a bowl.

Bring a saucepan of water to the boil over medium heat. Add chickpeas. Cook for 1 to 2 minutes or until chickpeas are heated through. Drain, reserving 1/4 cup cooking liquid. Place garlic, reserved cooking liquid, half the oil, half the chickpeas and remaining lemon juice in a processor. Process until almost smooth. Season with salt and pepper.

Heat remaining oil in a frying pan over medium heat. Cook pine nuts, stirring, for 1 to 2 minutes or until golden.

Spoon chickpea mixture into a bowl. Sprinkle with remaining chickpeas. Drizzle with yoghurt mixture. Top with pine nuts. Sprinkle with paprika. Serve with bread.

Source
Super Food Ideas - November 2009, Page 79
Recipe by Cathie Lonnie

More from the Lebanese Recipes Kitchen:

Couscous with vegetable tagine
Lamb tagine with chickpeas
Chicken and pomegranate tagine
Fattoush with sumac chicken
Easy Chicken Kebabs
Moroccan apricot chicken

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Couscous with vegetable tagine recipe

2012-01-17T16:47:00.000-08:00

Photo: Couscous with vegetable tagine recipe

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

Create a hearty vegetarian meal in under half an hour with this warming, winter tagine.

Preparation Time 10 minutes
Cooking Time 16 minutes

Ingredients (serves 4)

olive oil
1 onion, thickly sliced
1 red capsicum, seeded and roughly chopped
4 long, thin eggplant, sliced
2 zucchini, halved lengthways, sliced
2 garlic cloves, crushed
1 teaspoon ground cumin
400g can whole tomatoes
1 1/2 cups (300g) couscous
2 cups boiling water
salt
pepper
400g can chickpeas, rinsed and drained
1/4 cup chopped coriander
chopped flat-leaf parsley, to serve

Method

Heat a little olive oil in a large deep frying pan over medium-low heat. Add the onion, capsicum, eggplant and zucchini and cook for 2-3 minutes. Add the garlic and cumin. Cook, stirring, for a further minute then stir in the canned tomatoes. Add salt and pepper to taste. Bring to a simmer and cook for 8-10 minutes or until vegetables are quite tender.

Meanwhile, place the couscous in a large heatproof bowl and pour over 2 cups boiling water. Cover with plastic wrap and stand for 5 minutes. Remove plastic wrap from the couscous and add 1 tablespoon olive oil, and salt and pepper, fluffing up with a fork to separate the grains.

Once the vegetables are tender, add the chickpeas and coriander and cook for 2 minutes to warm through.

Serve the couscous topped with the vegetable tagine and scatter with chopped flat-leaf parsley, to serve.

Source
Taste.com.au - May 2008, Page 9
Recipe by Kate Murdoch

More from the Lebanese Recipes Kitchen:

Lamb tagine with chickpeas
Chicken and pomegranate tagine
Fattoush with sumac chicken
Easy Chicken Kebabs
Moroccan apricot chicken
Chicken with Mushroom and Tomato

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Lemon, lentil and spinach soup recipe

2012-01-17T16:32:00.000-08:00

Photo: Lemon, lentil and spinach soup recipe

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

Ingredients (serves 6)

1 tablespoon olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
1 1/2 cups dried brown lentils
3 potatoes, peeled, diced
2 litres vegetable stock
1 bunch English spinach, leaves removed, washed, chopped
2 lemons, rind finely grated, juiced
Turkish bread, to serve

Method

Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook for 2 to 3 minutes, or until soft. Add lentils, potatoes and stock. Bring to the boil. Use a slotted spoon to skim any residue from surface of soup.

Reduce heat to medium-low. Simmer, covered, for 25 minutes or until lentils are tender. Remove from heat. Add spinach, 1/2 cup of lemon juice, and salt and pepper. Stir until well combined. Ladle into bowls. Top with lemon rind. Serve with bread.

Source
Super Food Ideas - May 2004, Page 62
Recipe by Dixie Elliott

More from the Lebanese Recipes Kitchen:

Cold yogurt soup
Cream of pumpkin and honey soup
Lebanese Lentil Soup

Moroccan Harira Soup

Moroccan Vegetable Soup (Chorba)

Lemon and oregano lamb kebabs

Save and share Lemon, lentil and spinach soup recipe

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Imam Bayaldi Recipe

2012-01-13T12:32:00.000-08:00

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

Ingredients

2 large aubergines
1 onion, sliced
2 cloves garlic, finely chopped
pinch cumin
1tbsp of tomato puree
pinch sugar
1 x 400g tin chopped tomatoes
4tbsp olive oil
juice 1/2 lemon
parsley

Preparation

Cut the aubergines in half lengthways, keeping the stalks attached. Score the flesh on the cut side of the aubergine 3 times lengthways, making sure you don’t cut all the way through. Sprinkle with salt and place cut side down in a colander for 30 minutes.

Preheat an over to 180c, 160c fan, gas mark 4. Meanwhile heat 1tbsp of the oil in a pan and cook the onion and garlic for about 5 minutes until beginning to soften. Add the cumin and cook for briefly before stirring in the tomatoes, tomato puree and sugar. Cook for about 10 - 15 minutes, until the mixture is thick.

After 30 minutes wipe any remaining salt from the aubergines. Heat a griddle until hot, brush the aubergines with another tbsp oil and griddle for 5 minutes on each side.

Add the remaining oil and a little water to cover the bottom of a shallow lidded casserole and arrange the aubergine halves cut side up in the pan, they should fit tightly. Spoon the tomato mixture over each aubergine pressing into the slits in the flesh. Put the lid on and cook for 30 minutes. Squeeze over lemon juice and scatter on the parsley before serving.

More from the Lebanese Recipes Kitchen:

Potato, Beets and Cauliflower Puree
Cucumber Cups
Mediterranean Nachos

Baked egg custard

Smoked fish cakes with poached eggs

Spicy chicken pizzettes

TESCO realfood

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Chicken Shawerma Marinade Recipe

2012-01-09T13:40:00.000-08:00

Photo: Chicken Shawerma Marinade Recipe

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

Ingredients

2 onions, thin slices
½ tsp cardamom, powder
¼ tsp cinnamon, powder
¼ tsp clove, powder
¼ tsp white pepper, crushed
1 tsp garlic, minced
1 tsp cumin, powder
1 Tbsp Tahini sauce
1 Tbsp vegetable oil
1 Tbsp vinegar
2 Tbsp lemon juice
2 Tbsp tomato paste
Salt and pepper

Method

• Rub onions in salt and pepper.
• Mix all ingredients in a large bowl, add onions.
• Marinate chicken, cover and refrigerate for minimum 3 hours up to 2 days.

N.B. (this amount is suitable to marinate ½ Kg chicken, cut into julienne)

More from the Lebanese Recipes Kitchen:

Chicken Shawarma Recipe
Shawarma Sauce Recipe
Chicken Shawarma
Beef Shawarma
Falafel Omelet Pie in the Oven
Baked falafel with roasted eggplant salad

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Cookies Filled with Fig, Dates and Apricot Recipe

2012-01-09T12:56:00.000-08:00

Photo: Cookies Filled with Fig, Dates and Apricot Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Cookies Filled with Fig, Dates and Apricot Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Cookies Filled with Fig, Dates and Apricot.

Ingredients

The filling
1 cup dry fig
1 cup dry apricots
1 cup dry dates
1 cup water
½ cup sugar

For the dough
½ cup soft butter
½ cup cream cheese
½ cup sugar
1¾ cups flour
1 tablespoon anise
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ teaspoon vanilla
1 egg (beaten for brushing)

Method

The filling
- In saucepans separately put figs, apricots and dates over a medium heat , divide both the water and sugar amounts over each one, cook for 5 minutes.
- Remove from heat, and puree each in a blender to have a paste consistency.

The dough
- Preheat oven to 180 °C.
- Combine butter, cheese and sugar in an electric beater; beat on a medium speed until creamy.
- Mix flour with anise, baking powder, baking soda vanilla and salt, gradually add the flour mixture to the butter mixture, beat until well-combined and homogenous dough is obtained.
- Cover the dough and chill for 30 minutes.
- On a floured surface, roll out the dough with a rolling pin, and divide it into 3 thin rectangles.
- Put the desired stuffing on the rectangle dough, roll it to form a cylinder, brush the surface with egg wash, cut into slices and place them on a baking sheet.
- Bake for 15 minutes or until golden brown.
- Allow to cool, then arrange on a serving plate.

Chef Osama

More from the Lebanese Recipes Kitchen:

Alkatayef (Arabic Stuffed Pancakes) Recipe
Hazelnut and honey cake
Coffee Butter Cookies
Chocolate cake with warm chocolate ganache
Fruitcake (Everyone Loves This Fruitcake)
Pumpkin Cheesecake with Gingersnap-Walnut Crust

Save and share Cookies Filled with Fig, Dates and Apricot Recipe

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Cold yogurt soup recipe

2012-01-05T11:20:00.000-08:00

Photo: Cold yogurt soup recipe

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

Ingredients

1 Garlic clove finely chopped
3 Cups yoghurt
2 Cucumber, peeled seeded, finely diced
4 Cups butter milk
1 Tomato (big size), diced
3 Tbs almonds, toasted and grated
4 Tbs fresh mint, chopped or 2 Tbs dried mint
Salt and pepper

Method

- Add garlic, cucumber to yoghurt, stir until well combined.
- Stir buttermilk and tomato.
- Add grated almond, chopped mint, salt, pepper, mix well.
- Refrigerate soup for 2 hours until mixture is fully combined.
- Serve cold, decorate with fresh mint leaves.

Chef Osama

More from the Lebanese Recipes Kitchen:

Cream of pumpkin and honey soup
Lebanese Lentil Soup

Moroccan Harira Soup

Moroccan Vegetable Soup (Chorba)

Lemon and oregano lamb kebabs
Stuffed Grape Leaves (Warak-Inab)
Save and share Cold yogurt soup recipe

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Chickpeas Chips Recipe

2012-01-02T11:52:00.000-08:00

Photo: Chickpeas Chips Recipe

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

Ingredients

2 Cup stock (chicken or meat)
1 Cup milk
2 tsp ground cardamom Salt and pepper
4 Cup Chickpeas flour
2 Garlic cloves
2 Tbs fresh coriander, chopped Oil for frying For decoration
½ Cup chickpeas, boiled
½ Cup basil sauce (pesto sauce)
For garnish olives and tomato, diced, and dried chickpeas, boiled

Method

- Put stock and milk in a saucepan over medium heat; add cardamom, season with salt and pepper, bring to boil.
- Reduce heat and add chickpeas flour gradually while stirring until soft dough is formed.
- Heat oil in a skillet over medium heat, add garlic, stir for 3 minutes or until golden then add coriander.
- Add garlic, coriander mixture to dough, mix until well combined.
- Roll out dough in a greased tray into 1 ½ cm thick dough.
- Leave to cool, then cover and refrigerate for half an hour until firm.
- Cut dough into equal squares then divide to triangles.
- Heat oil in a skillet over a medium heat, fry chickpeas bread slices until golden.
- Remove and place on a paper towel to absorb excess oil. Set aside to cool.
- Chop the boiled chickpeas in a chopper; add basil sauce (pesto), place the mixture in a pastry bag.
- Top chickpeas triangles with the green sauce and pieces of boiled chickpeas or black olives and diced tomatoes.

More from the Lebanese Recipes Kitchen:

Potato, Beets and Cauliflower Puree
Hummus Mashed Potatoes
Hummus Garlic Bread
Cucumber Cups
Mediterranean Nachos
Hummus Deviled Eggs

Save and share Chickpeas Chips Recipe

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Potato, Beets and Cauliflower Puree Recipe

2011-12-30T13:29:00.000-08:00

Photo: Potato, Beets and Cauliflower Puree Recipe

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

Ingredients

½ kg potato
1 tsp turmeric
1 tsp thyme
1 Tbsp green onion, finely chopped
2 Tbsp grated parmesan cheese
½ kg cut cauliflower
1 red pepper, finely diced
½ kg beets
1 Tbsp tomato paste
Salt & white pepper

Method

• Wash potatoes, peel and place in a medium pot and add enough water to cover, add a generous amount of salt and turmeric bring to boil.
• Reduce the heat to medium-low and let simmer until the potatoes are tender, about 30 minutes.
• Drain the potatoes and mash them with a masher.
• Season with salt and pepper; add the thyme, chopped onion and the cheese. Mix well.
• Wash the cauliflower, place in a pot, cover with salted water, then bring to a boil until tender.
• Drain the cauliflower and mash it.
• Season with salt and pepper, add chopped pepper and cheese. Mix well.
• Wash beets, place in a pot, cover with water then boil it until tender.
• Drain the beets, peal by rubbing skins and mash them.
• Season with salt and pepper, add tomato paste. Mix well.
• Serve hot as a side dish.

Chef Osama

More from the Lebanese Recipes Kitchen:

Hummus Mashed Potatoes
Hummus Garlic Bread
Cucumber Cups
Mediterranean Nachos
Hummus Deviled Eggs
Lebanese Hommos

Save and share Potato, Beets and Cauliflower Puree Recipe

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Baked Eggs Recipe - How to Make Baked Eggs

2011-12-30T13:13:00.000-08:00

Photo: Baked Eggs Recipe

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

Yield 4 Servings
Special equipment: 4 (6 oz.) ramekins

Ingredients

¾ cup Sabra Classic Hummus
4 extra large eggs
1 teaspoon olive oil
2 medium tomatoes (diced)
4 olives (diced)
1 teaspoon parsley (finely chopped for garnish)
Sea salt and pepper to taste

Directions

Preheat oven at 400.

Oil each of the four ramekins with olive oil.

Spread hummus into the ramekins making an indentation in the middle of each.

Arrange ramekins on a shallow baking dish.

Crack an egg into the center being careful not to break the yolk.

Sprinkle with diced tomatoes and olives.

Place in the oven for 15-18 minutes. (According to desired consistency of the yolk.)

Remove from oven and allow to cool for 5 minutes. Enjoy warm!

Chef's Note
This can also be cooked in an ovenproof skillet all in one.

Sabra.com

More from the Lebanese Recipes Kitchen:

Hummus Deviled Eggs

Baked egg custard

Smoked fish cakes with poached eggs

Perfect scrambled eggs

Whole-Wheat Pizza Dough

Moroccan lamb pizza

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Savory Biscuits Recipe

2011-12-30T12:56:00.000-08:00

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

Yield 18 Biscuits
Active Time: 5 minutes
Start to finish: 30 minutes

Ingredients

2 cups all purpose flour
1 ½ teaspoons baking powder
½ teapoon baking soda
¼ teaspoon salt
¼ cup butter, cut into small chunks
¾ cup milk (or buttermilk)
4 tablespoons Sabra® Sun Dried Tomato Greek Style Veggie Dip, divided
½ teaspoon oregano
2 tablespoons minced onion

Directions

Heat oven to 400 degrees F.

Mix flour, baking powder, baking soda and salt together in a medium size mixing bowl. Add butter and mix with fork or fingers until the butter is in small pieces about the size of a pea. Stir in milk or buttermilk until just blended. Do not overmix.

Pat dough out on a floured work surface into a rectangle about the size of a sheet of paper, 8 ½ by 11 inches. Spread 2 tablespoons of Sabra Sun Dried Tomato Greek Style Veggie Dip on top of the dough. Sprinkle onion and oregano over the dough. Fold dough in half like a book and pat to about ½ to ¾ inch thick. Spread remaining Sabra Sun Dried Tomato Greek Style Veggie Dip on top. Cut into 18 biscuits using a large knife.

Bake in preheated oven 12-15 minutes or until beginning to brown.

Serve warm.

Chef's Note Don’t have time to bake from scratch? Try using a biscuit mix, or if you still don’t have time, buy a refrigerated container of flaky biscuits. Split each biscuit in half, top bottom half with Sabra Sun Dried Tomato Greek Style Veggie Dip, onions and oregano. Reassemble biscuits and spread the veggie dip on top. Bake following manufacturers’ instructions.

Sabra.com

More from the Lebanese Recipes Kitchen:

Beef and kashkaval pide

Bolognaise pide with mint and lemon

Turkish-Style Pizza

Whole-Wheat Pizza Dough

Moroccan lamb pizza

Spicy chicken pizzettes

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Hummus Mashed Potatoes Recipe

2011-12-27T14:36:00.000-08:00

Photo: Hummus Mashed Potatoes Recipe

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

Active Time: 15 minutes
Start to finish: 45 minutes
Yield 6 servings

Ingredients

6 yellow potatoes (about 5 cups peeled and cubed)
1⅓ cup Sabra hummus
2 tbsp. olive oil
Salt and fresh pepper to taste
1 lemon (cut into 6 wedges)
2 tbsp. fresh parsley (finely chopped)

Directions

Peel the potatoes and place in a bowl of water to cover (this will prevent discoloration).

Cut the potatoes into 1½ inch cubes and place in a medium sized pot with enough water to cover and ¼ teaspoon salt.

Bring to a boil and simmer over medium heat for about 30 minutes, or until a fork goes gently through the potatoes.

Once cooked, drain the potatoes and place back into the pot over medium heat until the moisture comes out of the potatoes and they appear dry. (about 3 minutes).

Remove from the heat. In the same pot start mashing the potatoes with a potato masher.

Add 1 1/3 cup Sabra hummus and 2 tbsp. olive oil, salt and pepper to taste. Top with a sprinkling of fresh parsley and serve with a lemon wedge to squeeze overtop.

More from the Lebanese Recipes Kitchen:

Hummus Garlic Bread
Cucumber Cups
Mediterranean Nachos
Hummus Deviled Eggs
Lebanese Hommos
Middle Eastern Hummus with veg sticks

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Pasta Salad with Mediterranean Vegetables Recipe

2011-12-26T23:11:00.000-08:00

Photo: Pasta Salad with Mediterranean Vegetables Recipe

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

Prep time: 10 minutes
Cook time: 20 minutes
Yield 2 servings

Ingredients

1 medium zucchini, cut in half lengthwise
1 medium yellow squash, cut half lengthwise
1 medium red bell pepper
1 medium green bell pepper
Salt and black pepper
Olive oil
½ cup shredded fresh spinach leaves
½ lb boiled pasta
2 tbsp. Sabra Spanish Eggplant

Directions

Drizzle squash and peppers with olive oil and season with salt and pepper.

Grill, turning frequently until outer skins of peppers are charred and squash is almost cooked through.

Remove from grill and allow to cool.

Peel roasted peppers and remove stem and seeds.

Cut peppers and squash into 1-inch cubes.

In a large bowl, combine grilled vegetables with pasta, Sabra Spanish Eggplant.

Garnish with ½ cup shredded fresh spinach leaves.

Serve warm or room temperature.

Recipe by Colombe Jacobsen
Sabra.com

More from the Lebanese Recipes Blog:

Cold Okra Salad
Cracked wheat Salad with pomegranates syrup
Fattoush with sumac chicken
Chickpea Fattoush
Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce
Chicken & chickpea tabouli salad

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Hummus Garlic Bread Recipe

2011-12-24T15:03:00.000-08:00

Photo: Hummus Garlic Bread Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Hummus Garlic Bread Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Hummus Garlic Bread . Wonderful appetizer for parties.

Yield 4 Servings

Ingredients

1 loaf French bread (about 12-14 inches long)
1 container Sabra Roasted Garlic Hummus
1-2 tablespoons chopped garlic
½ cup grated parmesan cheese

Directions

Preheat Broiler

Slice French bread in half length wise. Set aside

Mix Sabra Roasted Garlic Hummus and garlic together in a small mixing bowl. Spread hummus mixture on French bread halves. Place bread on a baking sheet. Sprinkle with parmesan cheese

Broil bread on a wire baking rack located in the middle of the oven, not too close to the broiler. Broil 2-5 minutes or until edges are crispy and the cheese is browning. Watch the bread closely as broilers vary greatly in their timing.

Cut each half of bread into quarters. Serve warm

Sabra.com

More from the Lebanese Recipes Kitchen:

Cucumber Cups
Mediterranean Nachos
Hummus Deviled Eggs
Lebanese Hommos
Middle Eastern Hummus with veg sticks
Roasted Garlic Hummus

Save and share Hummus Garlic Bread Recipe

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Cucumber Cups Recipe

2011-12-24T14:51:00.000-08:00

Photo: Cucumber Cups Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Cucumber Cups Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Cucumber Cups. Great appetizer for parties.

Makes about 16 pieces

Ingredients

2 English cucumbers
1 container Sabra hummus
1 tsp. paprika
1 bunch parsley, finely chopped

Directions

Peel the cucumbers and slice length wise into 1¼ inch pieces.

Using a melon baller, carve out the seeds to create a vessel, making sure to leave the bottom intact.

Using a piping bag or a small spoon, fill each one with hummus (about 1 tsp. each).

Sprinkle with paprika and finely chopped parsley.

Recipe by Colombe Jacobsen
sabra.com

More from the Lebanese Recipes Kitchen:

Mediterranean Nachos
Hummus Deviled Eggs
Lebanese Hommos
Middle Eastern Hummus with veg sticks
Roasted Garlic Hummus
Roasted Red Pepper Hummus

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Mediterranean Nachos Recipe

2011-12-23T04:37:00.000-08:00

Photo: Mediterranean Nachos Recipe

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

Active Time: 5 minutes
Start to finish: 25 minutes
Yield 4 Servings

Ingredients

4 cups Stacey's Pita Chips®
2 tablespoons Sabra Roasted Garlic Hummus
2 tablespoons Sabra Roasted Red Pepper Hummus
8-10 grape tomatoes, cut in half lengthwise
1/4 cup chopped zucchini (about 1/4 inch chunks)
2 tablespoons chopped Greek olives
2 tablespoons chopped pepperoncinis
1 1/2 cups shredded mozzerella

Directions

Preheat oven to 375 degrees F.

Place pita chips in a 9-10 inch skillet or other oven proof pan or baking dish of a similar size. Top with small spoonfuls of Sabra Hummus .

Sprinkle tomatoes, zucchini, olives and pepperoncinis over the chips. Top with shredded mozzarella.

Bake 15-20 minutes or until cheese has melted and edges are beginning to brown.

Serve warm.

sabra.com

More from the Lebanese Recipes Kitchen:

Hummus Deviled Eggs
Lebanese Hommos
Middle Eastern Hummus with veg sticks
Roasted Garlic Hummus
Roasted Red Pepper Hummus
Perfect scrambled eggs

Save and share Mediterranean Nachos Recipe

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