Thursday, December 29, 2016

Spicy beef and eggplant gozleme recipe

Spicy beef and eggplant gozleme
Spicy beef and eggplant gozleme

Great for entertaining, these Turkish frying-pan pastries are so delicious and a little bit different.

To Prep 1:15
To Cook 0:45


1 1/4 cups warm water
7g sachet dried yeast
1 teaspoon caster sugar
2 3/4 cups plain flour
1 1/2 teaspoons salt
1/2 cup olive oil
1/2 small eggplant, cut into 1cm cubes
1/2 small brown onion, diced
2 garlic cloves, crushed
400g lean beef mince
100g baby spinach
1 teaspoon dried chilli flakes
100g feta, crumbled
2 teaspoons lemon juice


Step 1 Combine warm water, yeast and sugar in a jug. Whisk to dissolve yeast. Stand in a warm place for 10 minutes or until frothy.

Step 2 Sift flour and salt into a bowl. Add yeast mixture and 1 tablespoon olive oil. Mix to form a soft dough. Turn dough onto a lightly floured surface. Knead for 5 minutes or until elastic. Place in a lightly greased bowl. Cover with plastic wrap and stand in a warm place for 30 minutes or until dough doubles in size.

Step 3 Meanwhile, heat 2 tablespoons oil in a frying pan over medium-high heat. Add eggplant. Cook, stirring, for 6 to 7 minutes or until eggplant is tender. Drain on paper towel. Add onion and garlic to pan. Cook, stirring, for 3 minutes or until onion has softened. Add mince. Cook, stirring, for 6 to 8 minutes or until browned. Add spinach, chilli and reserved eggplant. Cook, stirring, for 2 minutes or until spinach has wilted and mince is cooked. Remove from heat. Stir through feta and lemon juice.

Step 4 Divide dough into 4 equal portions. Roll 1 piece into a 32cm x 20cm rectangle. Place a quarter of the eggplant mixture over one half of rectangle. Brush opposite edge with water. Fold dough over to enclose filling. Press edges together to seal. Repeat with remaining dough and eggplant.

Step 5 Heat a frying pan over medium heat. Brush one side of each gozleme with half the remaining oil. Cook for 3 minutes or until base is golden. Brush uncooked side using remaining oil. Turn over. Cook for 3 minutes or until golden and crisp. Transfer to a board. Cut each gozleme into 8 slices. Serve.


Energy 1169kJ
Fat saturated 3.60g
Fat Total 14.20g
Carbohydrate sugars g
Carbohydrate Total 24.30g
Dietary Fibre 2.10g
Protein 12.30g
Cholesterol 23.00mg
Sodium 417.00mg

All nutrition values are per serve.

Super Food Ideas - February 2012 , Page 76
Recipe by Katrina Woodman

Photography by Cath Muscat 

Pirojki – Turkish bread recipe

 Pirojki – Turkish bread
 Pirojki – Turkish bread

Serves 6
30mins to prepare plus 1.5hr rising time and 15mins to cook
650 calories / serving


For the dough
125ml warm water
125ml milk
125ml vegetable oil
1 sachet of dried yeast
470g all purpose flour
1tsp salt
1tbsp of sugar
4tbsp sesame seeds
1 beaten egg yolk for glazing

For the filling
220g feta cheese
1 bunch fresh parsley de-stemmed and chopped finely
1 small pot natural yogurt
black pepper

Dissolve the yeast in the water and allow to infuse for 5 minutes (it should start to bubble). In a large bowl mix the flour, salt and sugar. Add the milk, oil and whole egg plus the white. Mix with your hands until blended into a dough, and then shape into a ball.

On a lightly floured surface, knead the dough until its smooth and pliable, (5-6 minutes). Cover with a tea-towel and allow to prove in a warm place for 1½ hours. It should double in size.

Meanwhile prepare the filling. Crumble the feta cheese into a bowl, season with black pepper and add the chopped parsley and mix well. Blend the yogurt into the cheese and parsley and mix well. Add a little salt if the feta is unsalted.

Punch back the dough and then knead to get out any trapped air. Beat the remaining egg yolk. Pull off small balls of the dough (about 4cm in diameter).

Flatten the dough balls in your palm, then place a spoonful of the cheese filling onto one side of the dough circle. Fold the other half over and seal the edge, and then shape the dough into a pointed oval shape. Repeat until all the dough and filling mixture is used up.

Preheat the oven to 180°C , Gas Mark 6.

Brush the rolls with the beaten egg, sprinkle with sesame seeds and then cook in the oven for 25 minutes until golden brown. Remove from the oven and allow to cool a little before serving as a hot appetizer or lunchtime snack.

 From Tesco Real Food

Lahmacun or Turkish Meat Pies Recipe

Lahmacun or Turkish Meat Pies
Lahmacun or Turkish Meat Pies

Prep time 30 mins
Cook time 40 mins
Total time 1 hour 10 mins

Lahmacun or Turkish Meat Pies – much better than pizza, and a lot healthier.
Author: Joanna Cismaru

Serves: 8


For the crust

5 cups all purpose flour
1½ cups milk
¼ cup vegetable oil
1 tbsp salt
1 tsp sugar
1 tbsp active dry yeast

For meat mixture

1 lb ground beef
1 yellow bell pepper
1 green bell pepper
2 tomatoes
1 large onion
4 cloves garlic
1 tbsp paprika
1 tsp salt
1 tsp pepper
1 tsp chili flakes
1 tsp ground cumin
1 handful of parsley


  1. Warm the milk in the microwave so that it's lukewarm. Add sugar and yeast to milk, mix and let it rest until yeast dissolves.
  2. In the bowl of your mixer add the flour, salt and mix. Add yeast mixture and using the dough hook mix for a couple minutes. Place the dough in an oiled bowl, cover with damp towel and let sit for an hour or two until it doubles in size.
  3. Place all the meat mixture ingredients, minus meat, in food processor and pulse until it resembles salsa. Pour the salsa mixture over the meat and mix thoroughly.
  4. Preheat oven to 500 F degrees.
  5. Divide the dough into 8 equal pieces. Roll out each piece so that it's about 12 inches in diameter and about 2 mm in thickness. Place the rolled out dough onto a pizza pan, or a cookie sheet. Take a couple spoonfuls of the meat mixture and thinly spread it over the dough. Bake for about 5 minutes or until edges are golden brown. Repeat with remaining dough and meat mixture.
  6. Serve sprinkled with lemon juice and topped with lettuce, tomatoes, peppers, onion and rolled up, if preferred.
Nutrition Information
Serving size: 1 pie Calories: 508 Fat: 12.4

Wednesday, December 28, 2016

Mohamara Salad Recipe

Mohamara Salad
Mohamara Salad
It is time for you to start preparing the famous Mohamara salad at home. Prepare it to your family to enjoy the special taste while gaining the benefits of oats!

Preparation Time: 15 minutes approximately
Serves: 4 persons

All you need

1 1/2 cups Ground Walnut
1/2 cup Breadcrumbs
1 cup al alali White Oats
2 tbsps. al alali Chili Powder
1/2 medium onions grated
2 tbsps. al alali Paprika
1 tbsp. al alali Tomato Paste
1 tsp. cumin
3/4 cup olive oil
1/4 cup al alali Tomato Ketchup

  • Add breadcrumbs, al alali White Oats, al alali Chili Powder, onions, al alali Paprika , Tomato Paste, cumin to ground walnut
  • Pour olive oil over the mixture, mix in a blender until smooth and spreadable
  • Garnish Mohamara with walnut and olive oil
  • Serve as an appetizer or with Kebeh and enjoy!
Source: alalali

7 Layer Lebanese Hummus Dip Recipe

7 Layer Lebanese Hummus Dip
7 Layer Lebanese Hummus Dip

A fun twist on everyone’s favorite appetizer, this Middle Eastern seven-layer dip is made with creamy hummus, crunchy vegetables, toasted pine nuts and a drizzle of olive oil and za’atar.


1 ten-ounce container Sabra Classic Hummus
½ cup diced cucumbers
1 roma tomato - seeded and diced
¼ cup scallions - thinly sliced
2 tablespoons minced parsley
2 tablespoons pine nuts - toasted
1 tablespoon olive oil
1 tablespoon za'atar
1 tablespoon lemon juice
pita chips to serve


Spread hummus in a thin layer on a large plate or serving platter.
Sprinkle hummus with cucumbers, tomatoes, scallions, parsley and pine nuts.
Drizzle platter with olive oil, za'atar and lemon juice before serving with pita chips.

Calories do not include pita chips.

Nutrition Information
Serving size: ¼ cup Calories: 97 Fat: 8.6 g Saturated fat: 1.4 g Unsaturated fat: 7.2 g Trans fat: 0 Carbohydrates: 5.3 g Sugar: .5 g Sodium: 122 mg Fiber: 1.2 g Protein: 2.3 g Cholesterol: 0 mg

Source: The lemon Bowl

Baked Lebanese Kibbe Recipe

Baked Lebanese Kibbe
Baked Lebanese Kibbe

Yield 4 to 6 servings | Time 1 hour 20 minutes

The Middle Eastern way with ground lamb, or beef, for that matter, is in combination with cracked bulgur wheat and onion. There are hundreds of ways to turn this delicious mixture into kibbe, little football-shaped savory treats sold and eaten everywhere and made daily in homes throughout the region. (There are other kinds of kibbe, too, like fish, but that’s another story.) For a less labor-intensive version, kibbe can also be baked like a flat cake. It makes an extraordinarily fragrant meatloaf, adorned with long-cooked caramelized onions and pine nuts, to be eaten hot, warm, cold or reheated.


1 cup fine-grain bulgur
1 pound lamb shoulder, ground fine
¼ cup grated onion
1 teaspoon cumin seeds, toasted and ground, or 1 teaspoon ground cumin
Pinch cayenne pepper
3 tablespoons olive oil, plus more for oiling the pan
2 cups sliced onions, 1/4-inch thick
½ cup pine nuts, lightly toasted
Greek-style yogurt, for serving


  1. Rinse the bulgur well, then cover with cold water and soak for 20 minutes. Drain well.
  2. Put the drained bulgur, lamb, grated onion, cumin and cayenne in a large mixing bowl. Season with 2 teaspoons salt and 1/2 teaspoon pepper. Mix well with your hands to distribute the seasoning. With a wooden spoon, beat in about 1/2 cup ice water. The mixture should be smooth and soft.
  3. Heat the olive oil in a cast-iron skillet over medium heat. Add the onions and fry gently, stirring occasionally, until they soften, about 5 minutes. Season generously with salt and pepper. Raise the heat and add 1/4 cup of the lamb mixture. Continue frying, allowing the meat to get crumbly and the onions to brown nicely, another 10 minutes or so. Stir in the pine nuts and taste. Let cool to room temperature.
  4. Heat the oven to 350 degrees. Lightly oil a shallow 9-by-13-inch baking dish, then press half the remaining lamb mixture evenly over the bottom of the pan. Spread half the onion-pine nut mixture over the meat. Add the rest of the meat to the pan, patting and pressing it with wet hands to make a smooth top. If desired, score the top with a sharp paring knife to make a traditional diamond pattern at least 1/2-inch deep.
  5. Bake uncovered for 35 to 45 minutes, until the top is golden. Spread with the remaining onion-pine nut mixture. Serve warm, at room temperature or cool, with a dollop of yogurt.

Wednesday, July 13, 2016

Chicken Eggplant Maklouba Recipe

Chicken Eggplant Maklouba
Chicken Eggplant Maklouba

Yield: 10 servings


1.00 kg Chicken, whole
1.00 kg Basmati rice
40.00 g Knorr Chicken Bouillon Powder
500.00 g Eggplant
200.00 g Onions, chopped
20.00 g Cinnamon powder
10.00 g Coriander powder
15.00 g Turmeric powder
100.00 g Almonds, roasted
100.00 g Roasted Pine nuts
40.00 ml Knorr Chicken Liquid Concentrate Bouillon


1. Boil chicken in water for 50 minutes or until it becomes tender. Remove skin and bones and flake into thick flakes.

2. Deep fry eggplant slices until they become golden in colour. Set aside.

3. Heat the ghee in a pot and sauté chopped onions then add minced meat for 5 minutes or until it becomes brown in colour and well cooked.

4. Arrange fried eggplant slices on top of cooked meat in the same pot then add a layer of shredded chicken and flakes, finally add the rice on top.

5. Dissolve Knorr Chicken Bouillon Powder in 2 litre of hot water with all spices and add the stock to the rice and bring to boil. Cover and let it simmer on low heat for 30 minutes or until rice is cooked.

6. Before serving mix trough Knorr Concentrated Chicken Bouillon.

Source: Unilever Food Solutions


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