Monday, August 11, 2014

Cracked wheat and parsley salad (Tabooleh) Recipe

Photo: Cracked wheat and parsley salad (Tabooleh) - Chef Osama
 
The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try  Cracked wheat and parsley salad (Tabooleh) Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Cracked wheat and parsley salad (Tabooleh).

Ingredients

1/2 cup fine cracked wheat
4 cups parsley,stems removed,finely chopped
1/3 cup lemon juice
1 teaspoon salt
8 green onions (scallions, spring onions), white parts only, finely chopped
1/4 teaspoon ground cinnamon
1/3 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 large tomato, finely diced
4 tablespoon olive oil
1/3 cup fresh mint, finely chopped
2 hearts romaine lettuce
Salt and black pepper to taste

Method

- Pick stones from bulk cracked wheat before using.
- Rinse with cold water.
- Drain and set aside.
- Rinse the parsley and pat dry before chopping.
- In a medium bowl, combine all the ingredients except the lettuce and mint.
- Let the salad stand in the refrigerator for 1 hour to absorb the flavors.
- Add the finely chopped mint before serving.
- Toss and taste for extra seasoning.
- Serve on a bed of lettuce.


Source: Chef Osama 

More Recipes from the Hummus Blog:
 
Pita Salad with Cucumber, Fennel, and Chicken Recipe
Hummus-and-Rice Fritters with Mediterranean Salad Recipe 
Persian-spiced fish with quinoa salad recipe 
Chicken and chickpea tabouli salad recipe 
Middle Eastern Carrot Salad Recipe 
Middle Eastern Eggplant Salad Recipe 

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Wednesday, August 6, 2014

Rack of lamb with a parsley and garlic crust recipe

 
The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try  Rack of lamb with a parsley and garlic crust Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Rack of lamb with a parsley and garlic crust.

Preparation time:10 minutes
Cooking time: 20 minutes Serves 2


 
Ingredients

12 oz/350 g rack of lamb, trimmed
1 tablespoon olive oil
1 tablespoon butter
1 bunch of fresh parsley
3 fresh mint sprigs
2 garlic cloves
4 tablespoons fresh breadcrumbs
2 tablespoons pomegranate molasses
salt and pepper

Preparation

Preheat the oven to 350°f/180°c/Gas Mark 4. Rub the lamb with the olive oil and season with salt and pepper. Melt the butter in a skillet or frying pan, add the lamb, and cook over medium heat, turning frequently, for 2 minutes until browned on all sides. Transfer the lamb to a roasting pan and put it into the oven for 5 minutes, then remove and let rest. Meanwhile, make the crust. Put the parsley, mint, and garlic into a food processor and process until finely chopped and combined, then add the breadcrumbs, and pulse until combined. Tip out onto a plate. Brush the meat with the pomegranate molasses, then roll it in the herb and breadcrumb mixture. Return it to the oven and cook for another 10 minutes or a little longer if your prefer your meat well done. Remove from the oven and let rest for 10 minutes, then serve.


Source: The Lebanese Kitchen Cookbook by Salma Hage's   

More Recipes from the Hummus Blog:

Kabab Koobideh Recipe  
Kabab Barg Recipe  
Lemon and oregano lamb kebabs recipe
Spicy chicken kebabs
Date Bake
Creamy Semolina Pudding    


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Wednesday, May 28, 2014

Kabab Koobideh Recipe



The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try  Kabab Koobideh Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make  Kabab Koobideh.

4 Servings

Ingredients:


500 grams ground lamb or beef
2 large onions (grated)
1 large egg (beaten)
4 medium tomatoes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon sumac (optional)

Directions:


Mix meat, onions, egg, salt and pepper well and leave in the refrigerator overnight (or for several hours).

Press the meat around long, thick metal skewers and shape evenly. Thread whole tomatoes on another skewer. Barbeque each side for about five minutes, turning frequently. If skewers are not available or barbequing is not possible, kabab-e koobideh can be shaped into long, thin portions on aluminum foil and grilled at high temperature in the oven. The oven should be pre-heated and kabab-e koobideh should be placed as high as possible near the source of the heat.

Serve with hot Polow (Chelow) or on middle-eastern bread. If serving with rice, some sumac may be sprinkled on top. If kabab-e koobideh was made in an oven, the juice from the kabab can be poured on rice or bread.


Source: www.iranchamber.com 

More Recipes from the Hummus Blog:

Kabab Barg Recipe
Lemon and oregano lamb kebabs recipe
Spicy chicken kebabs
Date Bake
Creamy Semolina Pudding  
Lebanese cream slice     


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Kabab Barg Recipe



 The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Kabab Barg Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Kabab Barg.

4 Servings

Ingredients:


800 grams boneless lamb
1/2 cup extra-virgin olive oil
1/4 cup fresh lime juice
2 large grated onions
1 clove of garlic (crushed)
4 medium tomatos
1/2 teaspoon saffron
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon sumac (optional)

Directions:

 
Prepare marinade: combine olive oil, lime juice, onions, garlic, saffron, salt and black pepper. Cut lamb into 1 cm thick and 4-5 cm long pieces. Do not remove all the fat as you will need it to melt. Marinate overnight (preferrably 24 hours) in refrigerator. Container should be covered.

Thread lamb on long, thin metal skewers. Thread whole tomatoes separately on another skewer. Brush with marinade. Barbeque for about 5 minutes on each side, turning frequently. Serve hot with plain rice (Polow or Chelow) or on middle-eastern bread. If served with rice, some sumac may be sprinkled on. 


More Recipes from the Hummus Blog:

Lemon and oregano lamb kebabs recipe
Spicy chicken kebabs
Date Bake  
Creamy Semolina Pudding    
Lebanese cream slice    
Sesame Halva     

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Tuesday, May 27, 2014

Persian Yogurt Salad Recipe



The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Persian Yogurt Salad  Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Persian Yogurt Salad.

"Cool and refreshing, this salad is a perfect accompaniment to lamb or rice - or both! You may use mint in place of dill if you wish, be creative."

Ingredients


1 (32 ounce) container plain yogurt

2 tablespoons dried dill weed

2 cloves garlic, minced

salt and black pepper to taste

1 cucumber - peeled, seeded, and chopped


Directions
  1. In a medium bowl, blend yogurt, dill weed, garlic, salt, and pepper. Toss in the cucumber. Cover, and refrigerate 8 hours, or overnight.
Source: allrecipes.com
Recipe by Violet Grillo-Derderian  


More from the Hummus Recipes Kitchen:

Pita Salad with Cucumber, Fennel, and Chicken Recipe
Couscous Salad with Chicken and Chopped Vegetables Recipe

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Pomegranate Stew with Chicken (Khoresh Fesenjan) Recipe

 

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Pomegranate Stew with Chicken (Khoresh Fesenjan) Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Pomegranate Stew with Chicken (Khoresh Fesenjan).

"Chicken, onions, finely processed walnuts, and pomegranate juice are simmered to perfection. The sauce should be as thick as a good chili. Serve with saffron steamed basmati rice. Enjoy! If you prefer, substitute angelica powder for cardamom; instead of pomegranate juice, you can substitute 1/2 cup pomegranate paste diluted in 2 cups water."
 

Ingredients
2 tablespoons olive oil
1 1/2 pounds chicken legs, cut up
1 white onion, thinly sliced
1/2 pound walnuts, toasted and finely ground in a food processor
1 teaspoon salt
4 cups pomegranate juice
1/2 teaspoon cardamom (optional)
2 tablespoons sugar (optional)

Directions
  1. Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) M
ix in sugar, adjust seasoning, and simmer 30 minutes more.

Source: Allrecipes.com
Recipe by Sepi 

More from the Hummus Recipes Kitchen: 

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Thursday, May 22, 2014

Turkish Ground-Lamb Pizzas Recipe

Michael Turek

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Turkish Ground-Lamb Pizzas Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Turkish Ground-Lamb Pizzas.

At her takeout shop in Istanbul, Kantin Dükkan, Semsa Denizsel tops her pizzas with ground lamb (flavored with sweet sun-dried tomatoes and a little spicy red pepper), but you can substitute ground beef instead. To make the pizza even more substantial, bake it with an egg on top; the runny yolk is terrific with the whole-wheat crust.

Yield: 4
Total: 1 Hour, 40 Minutes

Ingredients


1 cup whole wheat flour
1 cup all-purpose flour
1/2 teaspoon salt
3/4 cup warm water $
1/2 tablespoon honey
1 tablespoon active dry yeast
1/2 tablespoon extra-virgin olive oil $
1 tablespoon extra-virgin olive oil, plus more for brushing $
1 (small) onion, finely chopped $
1 pound ground lamb or beef
1 garlic clove, minced
Salt
Freshly ground pepper
1/4 cup oil-packed sun-dried tomatoes, chopped, drained $
1 tablespoon Turkish red pepper paste (see Note) or 2 jarred hot cherry peppers, minced
1/2 teaspoon ground cumin
4 large eggs, (optional)
2 tablespoons flat-leaf parsley leaves

Preparation

In a small bowl, whisk the whole wheat flour with the all-purpose flour and salt. In a large bowl, combine the warm water and honey. Sprinkle the yeast over the water and let stand for about 5 minutes, until foamy. Stir in the olive oil and then the flour mixture. Gently knead the dough on a work surface until it forms a smooth, somewhat sticky ball. Lightly oil another bowl and add the dough. Cover with plastic wrap and let stand in a warm place until doubled in bulk, about 1 hour.
 

In a skillet, heat the 1 tablespoon of olive oil. Add the onion and cook over moderate heat until translucent, 4 minutes. Add the lamb and garlic and season with salt and pepper. Cook over moderately high heat, breaking up the meat with a wooden spoon, until the lamb is no longer pink, 3 minutes. Add the sun-dried tomatoes, red pepper paste and cumin and cook, stirring, for 1 minute. Remove from the heat and season with salt and pepper.
 

Preheat the oven to 450°. Arrange oven racks on the top and bottom thirds of the oven. Preheat a large rimmed baking sheet in the oven for about 5 minutes.
 

On a lightly floured work surface, punch down the dough and cut into 4 pieces. Roll each piece into a 6-inch round. Arrange the dough rounds on the preheated baking sheet, about 1 inch apart. Bake on the bottom shelf of the oven for 2 minutes. Spread the lamb topping over the dough, leaving a 1/2-inch border around the edges; brush the borders with olive oil. Crack an egg in the center of each pizza (if using) and bake on the top shelf of the oven for about 6 minutes, until the crust is crisp on the bottom, the egg white is firm and the yolk is runny. Scatter the parsley over the pizzas and serve hot.

Note: Turkish red pepper paste, also known as biber salcasi, is available at specialty stores.

Semsa Denizsel, Food & Wine
MAY 2012
 

More from the Hummus Recipes Kitchen:

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

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