Middle Eastern Lamb Stew Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Food Recipes) invites you to try Middle Eastern Lamb Stew Recipe. Enjoy tasty Middle Eastern Food and learn how to make Middle Eastern Lamb Stew.

This brothy stew is boldly flavored with a blend of characteristic Middle Eastern spices and finished with fresh spinach and fiber-rich chickpeas. Economical lamb shoulder tenderizes beautifully when leisurely cooked in a slow cooker. If you can’t find boneless shoulder stew meat, do not substitute more-expensive lamb leg—it tends to dry out during slow cooking. Instead, purchase lamb shoulder chops and debone them. Serve over bulgur and accompany with a salad.
 

Ingredients

1 1/2 pounds boneless lamb stew meat (shoulder cut) or 2 1/2 pounds lamb shoulder chops, deboned, trimmed and cut into 1-inch chunks
1 tablespoon olive oil or canola oil
4 teaspoons ground cumin
1 tablespoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
Freshly ground pepper to taste
1 large or 2 medium onions, chopped
1 28-ounce can diced tomatoes
3/4 cup reduced-sodium chicken broth
4 cloves garlic, minced
1 15- or 19-ounce can chickpeas, rinsed
6 ounces baby spinach

Directions

1. Place lamb in a 4-quart or larger slow cooker. Mix oil, cumin, coriander, cayenne, salt and pepper in a small bowl. Coat the lamb with the spice paste and toss to coat well. Top with onion.

2. Bring tomatoes, broth and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the lamb and onion. Cover and cook until the lamb is very tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low.

3. Skim or blot any visible fat from the surface of the stew. Mash 1/2 cup chickpeas with a fork in a small bowl. Stir the mashed and whole chickpeas into the stew, along with spinach. Cover and cook on high until the spinach is wilted, about 5 minutes.

Recipe Nutrition
Per serving: 321 calories; 15 g fat (5 g saturated fat, 6 g mono unsaturated fat); 91 mg cholesterol; 17 g carbohydrates; 30 g protein; 5 g fiber; 523 mg sodium; 257 mg potassium Nutrition Bonus: Vitamin C (30% daily value), Vitamin A (25% dv), Iron (20% dv).

recipe source
eatingwell

Middle Eastern Chickpea & Rice Stew - Moroccan Lamb Stew - Chicken Stew 

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Lentil & Bulgur Pilaf with Green & Yellow Squash Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Food Recipes) invites you to try Lentil & Bulgur Pilaf with Green & Yellow Squash Recipe. Enjoy Tasty Middle Eastern Food and learn how to make Lentil & Bulgur Pilaf with Green & Yellow Squash.

Based on a traditional Lebanese Lenten dish, this recipe makes a terrific meatless meal. Serve with warm whole-wheat flat bread or pita and a dollop of tangy plain yogurt.

Ingredients

4 1/2 cups reduced-sodium chicken broth or vegetable broth
1 1/4 cups brown lentils, rinsed
1 medium onion, chopped
1 bay leaf
1/4 teaspoon salt, or to taste
1/2 teaspoon ground allspice
Freshly ground pepper to taste
3/4 cup coarse bulgur (see Ingredient note)
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 small zucchini, halved lengthwise and cut into 1/4-inch-thick slices
1 small yellow squash, halved lengthwise and cut into 1/4-inch-thick slices
1 clove garlic, minced
2 teaspoons freshly grated lemon zest
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro or dill

Directions

1. Combine broth, lentils, onion, bay leaf, salt, allspice and pepper in a 3-quart saucepan. Bring to a boil over medium heat. Reduce heat to low, cover, and cook for 20 minutes. Add bulgur and cook until the lentils and bulgur are tender and the liquid is absorbed, 15 to 20 minutes more. Remove the pilaf from the heat, discard the bay leaf and stir in lemon juice.

2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add zucchini, squash, garlic and lemon zest; saute for 5 minutes. Stir in parsley and cilantro (or dill). Season with pepper. Stir into the pilaf. Serve hot.

3. Ingredient Note: Fiber-rich bulgur is made from whole-wheat kernels that are precooked, dried and cracked. You can find it in natural-foods stores and many supermarkets.

Recipe Nutrition
Per serving: 244 calories; 3 g fat (0 g saturated fat, 2 g mono unsaturated fat); 0 mg cholesterol; 41 g carbohydrates; 16 g protein; 13 g fiber; 524 mg sodium; 803 mg potassium Nutrition Bonus: 67% daily value fiber, 192 mcg folate (49% dv), 16 mg vitamin C (30% dv), 4 mg iron (25% dv).

recipe source
eatingwell

How to Make Kushari - Middle Eastern Bulgur-Spinach Salad - Tabbouleh Recipe

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Lebanese Potato Salad Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Food Recipes) invites you to try Lebanese Potato Salad Recipe. Enjoy Tasty Middle Eastern Food and learn how to make Lebanese Potato Salad. Wonderful Middle Eastern Christmas Salad dish.

Dressed with a tangy lemon vinaigrette and fresh mint, this invigorating and dairy-free potato salad makes the perfect summer potluck contribution.
 

Ingredients

2 pounds russet potatoes (about 3 medium)
1/4 cup lemon juice
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt
Freshly ground pepper to taste
4 scallions, thinly sliced
1/4 cup chopped fresh mint

Directions

1. Place potatoes in a large saucepan or Dutch oven and cover with lightly salted water. Bring to a boil and cook until tender, 25 to 30 minutes. Drain and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes into 1/2-inch pieces.

2. Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.

3. Just before serving, add scallions and mint to the salad and toss gently.

Recipe Nutrition
Per serving: 143 calories; 5 g fat (1 g saturated fat, 4 g mono unsaturated fat); 0 mg cholesterol; 22 g carbohydrates; 3 g protein; 2 g fiber; 153 mg sodium; 516 mg potassium Nutrition Bonus: Vitamin C (20% daily value), Potassium (15% dv).

recipe source
eatingwell

Lebanese Fattoush Salad with Grilled Chicken - Middle Eastern Bulgur-Spinach Salad - Tomato, baby spinach and chickpea salad

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Lebanese Fattoush Salad with Grilled Chicken Recipe

Fattoush is a popular salad in Lebanon made with mixed greens, a lemony vinaigrette and pita bread pieces. Toasting the pita adds crunch and a sprinkle of ground sumac—which grows wild all over Lebanon—adds depth. Let the salad sit for a bit to let the pita soak up the lemony dressing.

Ingredients

Salad

2 6-inch whole-wheat pitas, split
3 tablespoons extra-virgin olive oil, divided
1 1/4 teaspoons ground sumac (see Note), divided
1/4 cup lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large head romaine lettuce, coarsely chopped
2 large tomatoes, diced
2 small salad cucumbers or 1 large cucumber, seeded and diced (peeled if desired)
1/2 cup thinly sliced red onion
1/3 cup thinly sliced fresh mint

Chicken

1 1/2 pounds boneless, skinless chicken breasts, trimmed pounds boneless, skinless chicken breasts, trimmed
1 1/2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

Directions

1. To prepare salad: Preheat oven to 350ºF. Place pita halves rough-side up on a large baking sheet. Brush with 1 tablespoon oil and sprinkle with 1 teaspoon sumac. Bake until golden and crisp, about 15 minutes. When cool, break into bite-size pieces.

2. Whisk lemon juice, salt, pepper and the remaining 2 tablespoons oil and 1/4 teaspoon sumac in a large bowl. Add lettuce, tomatoes, cucumber, onion, mint and the pita pieces; toss to coat. Let stand for 15 minutes.

3. To prepare chicken: Meanwhile, preheat grill to medium-high. Rub the chicken with oil and season with salt and pepper. Grill until no longer pink inside, 3 to 4 minutes per side. (Alternatively, broil chicken 4 to 6 inches from the heat source for about 6 minutes per side.) Slice the chicken thinly and serve on top of the salad.

4. Note: The tart berries of the sumac bush add another element to many Middle Eastern dishes. Find them whole or ground in Middle Eastern markets or online at kalustyans.com or lebaneseproducts.com.

Recipe Nutrition
Per serving: 295 calories; 12 g fat (2 g saturated fat, 7 g mono unsaturated fat); 63 mg cholesterol; 21 g carbohydrates; 27 g protein; 5 g fiber; 473 mg sodium; 693 mg potassium Nutrition Bonus: Vitamin A (120% daily value), Vitamin C (60% dv), Folate (38% dv), Iron & Potassium (20% dv).

recipe source
eatingwell

Lamb cutlets with fattoush - Fattoush Recipe - Moroccan lamb steaks with fattoush

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Dates and Walnuts Maamoul Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Dessert Recipes) invites you to try Dates and Walnuts Maamoul Recipe. Enjoy Tasty Middle Eastern sweets and learn how to make Dates and Walnuts Maamoul. This type of desserts is served in special occasions in the Middle East (Eid and Christmas).

Ingredients 

For the dough:
9 cups semolina or 1500 g
1½ cups butter or 300 g, melted
1½ cups ghee or 300 g, melted
1 cup caster sugar or 200 g
1 teaspoon ground nutmeg
1 teaspoon ground mahlab
1 teaspoon instant dried yeast
¾ cup rose water or 190 ml
¼ cup blossom water or 60 ml

For the filling:
750 g date, dried, pitted and chopped
¼ cup butter or 50 g
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
¾ cup walnuts or 75 g, toasted, crushed

Preparation

In a bowl, combine semolina, butter, ghee, sugar, nutmeg, mahlab, and yeast. Mix well. Cover tightly and set aside for at least 4 hours.

In a bowl, knead the dates with butter, gradually adding NESTLÉ® Sweetened Condensed Milk while kneading. Mix in the walnuts and place in fridge for ½ hour.

Add rose water and blossom water to the dried mixture, knead by hands until the dough starts to hold together or forms a paste. If necessary, add a small amount of rose water.

Remove a small piece of dough and flatten it with your hands and place a teaspoonful of the filling. Close carefully to form a ball.

Press the stuffed dough into a wooden maamoul mold to form a pattern on the upper side of the dough.

Tap out onto an cookie sheet that is not greased and bake in a 185c for 15-20 minutes or until lightly colored but not browned.

Cooking tips :    

- Carefully need the dough by hand until it starts to stick, then make sure you do not work the dough a lot. This will give you crunchy maamoul. 

- The best texture of maamoul is neither very soft nor very hard.
 

Other tips : Mahlab is a spice made from dried, ground, black cherry pits used in the Middle East . Mahlab has a strong fragrant and a bittersweet taste. 

Pistachio Maamoul Recipe - Kahk Recipe - Lebanese Baklava

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Pistachio Maamoul Recipe - How to Make Pistachio Maamoul

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Dessert Recipes) invites you to try Pistachio Maamoul Recipe. Enjoy Tasty Middle Eastern sweets and learn how to make Pistachio Maamoul. This type of desserts is served in special occasions in the Middle East (Eid and Christmas).

Preparation time :     4 hours
Cooking time :     20 minutes

Ingredients

For the dough:
9 cups semolina or 1500 g
1½ cups butter or 300 g, melted
1½ cups ghee or 300 g, melted
1 cup caster sugar or 200 g
1 teaspoon ground nutmeg
1 teaspoon ground mahlab
1 teaspoon yeast

¾ cup rose water or 190 ml

¼ cup blossom water or 60 ml

For the filling:
3½ cups pistachio nuts or 500 g
1 tablespoon blossom water
2 tablespoons rose water
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
½ cup caster sugar or 100 g

Preparation

In a bowl, combine semolina, butter, ghee, sugar, nutmeg, mahlab, and yeast. Mix the ingredients well then cover and set aside for at least 4 hours.

Pin an electric mixer, blend the pistachio until they are completely crushed. Remove and place in a bowl.

Mix blossom water, rose water and NESTLÉ® Sweetened Condensed Milk until all ingredients are well combined. Cover and place in fridge for 1 hour.

Add rose water and blossom water to the dried mixture, knead by hands until the dough starts to hold together or forms a paste. If necessary, add a small amount of rose water.

Remove a small piece of dough and flatten it with your hands and place a teaspoonful of the filling. Close carefully to form a ball.

Press the stuffed dough into a wooden maamoul mold to form a pattern on the upper side of the dough.

Tap out onto an cookie sheet that is not greased and bake in a 185c for 15-20 minutes or until lightly colored but not browned.

Cooking tips :  

- Carefully kneed the dough by hand until it starts to stick, then make sure you do not work the dough a lot. This will give you crunchy maamoul. 

- The best texture of maamoul is neither very soft nor very hard.

Other tips :    

Mahlab is a spice made from dried, ground, black cherry pits used in the Middle East. Mahlab has a strong fragrant and a bittersweet taste.

Kahk Recipe - Qatayef Asafiri - Lebanese Baklava Recipe

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Kahk Recipe - How to Make Kahk

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Dessert Recipes) invites you to try Kahk Recipe. Enjoy Tasty Middle Eastern sweets and learn how to make Kahk. 

This is an Egyptian style kahk recipe. Kahk is usually prepared during Eid Al-Fitr, Eid Al-Adha, and Christmas.  

Ingredients

2 cups semolina flour
1 1/2 cups shortening
1 cup boiling water
3/4 cup white sugar
2 cups ground walnuts
1 teaspoon rose water
1/4 cup confectioners' sugar for dusting (optional)

Preparation

Place the semolina flour into a medium bowl, and cut in shortening using a pastry blender or a fork. Pour in boiling water, and mix to form a solid dough. Turn the dough out onto a lightly floured surface, and knead for a minute or two to be sure the dough is well blended. Cover dough and let stand for at least one hour, or as long as overnight.
In a medium bowl, mix together the sugar, ground nuts, and rose water so that the mixture is uniform. Set aside.

Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets, or line with parchment paper. Knead dough again briefly, and form into walnut sized balls. Make a hole in the center using your finger. Fill the hole with the nut mixture, and seal the dough up over it. 

Gently form into balls or crescents, or make designs into the dough using a fork. Place cookies at least 1 inch apart onto the prepared cookie sheets.

Bake for 10 to 12 minutes in the preheated oven, or until lightly browned. Dust with confectioners sugar while still warm if desired.

Tips:

Almonds or unsalted pistachios may be used for filling also. If rose water is not available in your area, you can use 1/2 teaspoon of cinnamon for flavoring.

There are many variations for shaping these cookies including rectangles rolled into mini jelly rolls, or shape 3 inch rounds from balls, place filling in the center, and fold the sides over to cover, and seal.

Umm Ali Recipe - Lebanese Baklava Recipe - Lebanese Sfouf Recipe
 

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Middle Eastern Chickpea Platter

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Food Recipes) invites you to try Middle Eastern Chickpea Platter recipe. Enjoy Tasty Middle Eastern dishes and learn how to Middle Eastern Chickpea Platter. 

This recipe combines the flavors of two Middle Eastern favorites—hummus and baba ganouj—in one easy dish. Serve it family-style, letting diners take their own favorite combination of ingredients. Serve with tabbouleh or a green salad tossed with lemon vinaigrette.

servings: 4
Ingredients

1 tablespoon extra-virgin olive oil
1 small eggplant (about 12 ounces), cubed
2 cloves garlic, minced
1/4 teaspoon salt, divided
2 tablespoons tahini (see Note)
3 tablespoons lemon juice
1 tablespoon water
1 15- or 19-ounce can chickpeas or cannellini beans, rinsed (see Tip)
3 tablespoons chopped fresh parsley, plus more for garnish
2 medium tomatoes, sliced
1/2 medium red onion, thinly sliced
1/4 cup crumbled feta
1/4 cup halved pitted briny black olives, such as Kalamata (optional)
4 whole-wheat pita breads, warmed and cut in half or into wedges

Directions

1. Heat oil in a large nonstick skillet over medium heat. Add eggplant, garlic and 1/8 teaspoon salt and cook, stirring occasionally, until the eggplant is soft and beginning to brown, about 8 minutes.

2. Meanwhile, whisk tahini, lemon juice, water and the remaining 1/8 teaspoon salt in a medium bowl. Stir in chickpeas (or beans), parsley and the eggplant.

3. Arrange the chickpea-eggplant salad, tomatoes, onion, feta, olives (if using) and pitas on a platter. Serve at room temperature or chilled and sprinkled with more parsley, if desired.

4. Note: 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. Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.

Recipe Nutrition
Per serving: 313 calories; 11 g fat (3 g saturated fat, 5 g mono unsaturated fat); 8 mg cholesterol; 46 g carbohydrates; 11 g protein; 10 g fiber; 648 mg sodium; 622 mg potassium Nutrition Bonus: Vitamin C (40% daily value), Folate (28% dv), Magnesium & Potassium (18% dv), Iron (15% dv)

recipe source
eatingwell

Chickpea & olive dip - Tomato, baby spinach and chickpea salad - Middle Eastern Chickpea & Rice Stew

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Middle Eastern Bulgur-Spinach Salad

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Food Recipes) invites you to try Middle Eastern Bulgur-Spinach Salad recipe. Enjoy Tasty Middle Eastern  salad dishes and learn how to Middle Eastern Bulgur-Spinach Salad. 

A staple of Middle Eastern cuisine, bulgur or cracked wheat is often served with lamb. But this light, vegetarian salad recipe incorporates grain, fruits, and vegetables for a satisfying dish.

cook time: 30 mins
servings: 4

Ingredients

1 cup bulgur
1 cup boiling water
1/2 cup plain yogurt
1/4 cup bottled red wine vinaigrette salad dressing
2 tablespoons snipped fresh parsley
1/2 teaspoon ground cumin
6 cups torn fresh spinach
1 15-ounce can garbanzo beans, rinsed and drained
1 cup coarsely chopped apple
1/2 of amedium red onion, thinly sliced and separated into rings
3 tablespoons raisins (optional)

Directions

1. In a medium bowl combine bulgur and boiling water. Let stand about 10 minutes or until bulgur has absorbed all the water. Cool 15 minutes.
2. Meanwhile, for dressing, in a small mixing bowl stir together yogurt, vinaigrette salad dressing, parsley, and cumin.
3. In a large bowl combine bulgur, spinach, garbanzo beans, apple, onion, and, if desired, raisins. Pour dressing over salad. Toss lightly to coat. Makes 4 servings.
   4. Make-Ahead Tip: Prepare salad as directed except do not add spinach. Cover and chill for up to 24 hours. Add spinach and toss to serve.

recipe source
BHG.com  

Middle Eastern Salad Plate - Oregano & paprika lamb kebabs with Greek salad - Middle Eastern Eggplant Salad

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Middle Eastern sticky lamb shank recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Food Recipes) invites you to try sticky lamb shank recipe. Enjoy Tasty Middle Eastern  main dishes and learn how to make sticky lamb shank.

Somewhere between a soup and a stew, this is chock-a-block with yummy vegetables. Delicious ladled over fluffy couscous, serve with extra flat bread to mop up the juices.

Ingredients

1 brown onion
2 celery stick
2 carrots
1 leek
60ml olive oil
4 medium lamb shanks
2 cloves garlic, finely chopped
1 tsp ground fennel
1 tsp ground cumin
1 stick cinnamon
1 tbsp harissa (optional)
pinch saffron
1 1/2 litres chicken stock
400g jap pumpkin
2 parsnips
2 large potatoes
Couscous to serve
1/2 cup fresh coriander leaves

Method

Preheat oven to 180C fan forced. Chop onion, celery, carrot and leek into medium-sized dice.

Heat 2 tablespoons olive oil in a heavy-based casserole dish and brown lamb shanks on all sides. Remove and set aside. Add diced vegetables to the pan and cook over low heat for 5 minutes. Add the garlic, fennel, cumin, cinnamon, harissa and saffron and cook for a further minute. Return shanks to pan, add stock and bring to the boil. Remove from heat and place casserole in oven, uncovered for 1 1/2 hours, until lamb meat is tender and falling off the bones.

Dice the pumpkin, parsnip and potato and place in a large roasting pan. Drizzle with 1 tablespoon olive oil and toss to coat well. Place in the oven for 1 hour or until the vegetables are soft.

Remove the lamb and other roasted vegetables from the oven. When cool enough to handle, gently pull away the lamb meat from the shanks and break into large pieces. Discard the bones.

Mix the roasted vegetables with the lamb.

Place a large spoonful of cous cous in a shallow bowl and ladle over the lamb and vegetables. Scatter over coriander and serve.

Serves 4

Source: The Age Monday March 9, 2009

Lamb shanks with chickpeas & Moroccan spices - Moroccan Rub Lamb Chops Recipe - Moroccan lamb meatballs with harissa & couscous

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Hummus with tahini recipe - How to Make hummus with tahini

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Food Recipes) invites you to try Hummus with tahini recipe. Enjoy Tasty middle Eastern Side Dishes and learn how to make Hummus with tahini.

Ingredients

400g can chickpeas, drained, rinsed
juice of 2 lemons
2 large garlic cloves, crushed
½ cup (140g) tahini paste (see tip)
1 tablespoon extra-virgin olive oil
¼ teaspoon paprika
pita bread, torn, to serve

Method

1. Hummus is traditionally eaten as a dip with pita bread, and it is also a great unsaturated fat alternative to mayonnaise, butter or margarine when you're making sandwiches.
2. 10 Place chickpeas, lemon juice and 2 tablespoons water in a food processor. Process until a smooth paste forms, adding more water if necessary. Add garlic, tahini and salt to taste. Pulse until just combined.
3. 20 Spoon hummus into a bowl and make a slight hollow in centre. Pour in olive oil and sprinkle with paprika. Serve with pita bread.

Hummus Dip Recipe - Hummus without Tahini - Easy Hummus Recipe

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Lebanese Restaurants In Dubai

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Food Recipes) invites you to eat out at Top 10 Lebanese Restaurants In Dubai - United Arab Emirates.

Al Qasr

Al Qasr is one of the best Lebanese restaurants in Dubai. At this fine establishment you can dine on the terrace, which overlooks the tropical pool below, or dine indoors for a more formal affair. The service is one to be marveled at and often tries to be emulated by other Dubai restaurants. The grilled minced lamb plate, mixed grill entrée and any of the Lebanese cuisine starters such as houmous and fattoush salad are sure to please. You will also find that when you consider the food and service you receive at Al Qasr, the price is reasonable as well.
Tel: +971 4 3461111 | Location: Dubai Marine Beach Resort & Spa, Jumeirah, Dubai

Amaseena

The Ritz-Carlton is a name associated with class and elegance and Amaseena, a Lebanese buffet-style restaurant at the Ritz, is no different. Dine under large tents near the beach and have incredible food while enjoying out of this world ambience. Some of the dishes which must be tried include the fattoush salad, grilled shrimp and succulent lamb chops. It is a bit pricier than other Lebanese restaurants as one might expect but definitely worth the splurge.
Tel: +971 4 3994000 | Location: Ritz-Carlton, Dubai Marina, Dubai

Al Tannour

The Crowne Plaza is another upscale hotel which calls for upscale restaurants inside such an establishment and Al Tannour is one of them. With Lebanese fare which rivals most other restaurants in town, Al Tannour is a sure bet. The food items which often please the most discriminating of tastes at Al Tannour include the house specialty shish kebab and tender lamb chop entrée. Another reason to visit this restaurant is for the entertainment. A live band and belly dancers help to round off the experience.
Tel: 1- 800-CROWNE | Location: Crowne Plaza Dubai, Sheikh Zayed Road, Dubai

Café Blanc

Café Blanc presents Lebanese food with a twist. Menu items which are sure to please your palate include the fattoush, mixed meat platter and the meghleh for dessert. As the food is delicious, the staff is quite good as well. Overall, a dining experience at Café Blanc is quite worthwhile.
Tel: +971 4 2326677 | Location: Festival Centre, Dubai Festival City, Dubai

Sidra

Sidra is the perfect spot to dine on delicious Lebanese cuisine while gathering with your friends for good conversation. Feel free to linger over your starters or dessert and make sure to enjoy main entrée favorites such as the Sidra grill, which features a good array of meats. Sidra is also reasonably priced which won't hurt your wallet too bad in the end either.
Tel: +971 4 3453044 | Location: Dune Centre, Satwa, Dubai

Shu

The extraordinary interior at Shu is what will first hold your attention upon entering the restaurant. With its brightly colored furniture and unique lighting setup, Shu will leave you spellbound for a few minutes, at least. That is until you try the food. All of the Lebanese favorites are served at Shu and done just perfectly. Some of the tried and true favorites include the falafel, sujok and tabbouleh.
Tel: +971 4 3491303 | Location: Jumeirah, Dubai

Reem Al Bawadi

Very so often you will find a restaurant which covers all of the basics and then some. Such is the case with Reem Al Bawadi. At Reem Al Bawadi you will find fantastic Lebanese cuisine, particularly the fattoush salad and shish taouk, as well as friendly staff waiting to help you every step of the way without being overbearing. Also, at Reem Al Bawadi, feel free to linger and enjoy the sights while sipping on delicious beverages along the way.
Tel: +971 4 3947444 | Location: Jumeirah, Dubai

Awafi

If dining poolside on delicious Lebanese cuisine is what you crave, Awafi is the place to go. The seating is set so there really is not a bad seat in the house. The staff is accommodating and the food never fails to please. Some great items to try include the spinach sambusak and flavorful fattoush. Top it off with one of the delicious fruit juices and you will be extremely pleased with all Awafi has to offer.
Tel: +971 4 6077977 | Location: JW Marriott Dubai, Deira, Dubai

Ayam Zaman

Set in the Royal Ascot Hotel, Ayam Zaman has a little bit of everything for those searching for a Lebanese fare restaurant. The service is quite good as is the entertainment, a Lebanese signer and belly dancers entertain the crowd. The set menu provides you with various delectable treats, such as the hot and cold mezze platters. Good food and ambience make the Ayam Zaman a place to visit.
Tel: +971 4 3558500 | Location: Royal Ascot Hotel, Bur Dubai, Dubai

Fish Basket

Combining a plethora of fish entrees with Lebanese flair is Fish Basket. This restaurant in Oud Metha presents fish choices as far as the eye can see and great service to take care of your every need. The fattoush and houmous are delicious as is the vast array of other seafood choices such as prawns, crab and calamari. The seafood is fresh and cooked to order, just what one would expect from a name like the Fish Basket.
Tel: +971 4 3367177 | Location: Oud Metha, Dubai

Lebanese restaurants in London - Lebanese Restaurants in Sydney

Source: Lebanese Recipes

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How To Make Your Stainless Cookware Last a Lifetime

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Food Recipes) invites you to know How To Make Your Stainless Cookware Last a Lifetime.

Stainless steel cookware can be expensive, especially if they are purchased as a set. In order for your stainless steel cookware to last, you must practice proper care of them. This will ensure that the life of your cookware is prolonged. Other than the usual soap and water for cleaning, there are other alternatives you can use and actions you can take to prevent damaging your stainless steel cookware.

Here are some of the tips on how to make your stainless cookware last a lifetime:

1. General Care. This is the basic day to day cleaning that you can do to your stainless cookware. May it be copper cookware, commercial cookware or non-stick cookware, it must always be cleaned. After every use, it is advisable to clean the cookware using warm water and soap. Before storing it, you must make sure that you wipe off the excess water. This will prevent your cookware from having spots of water or dried watermarks. Use a cloth that will not scratch the surface of the cookware.

2. Kitchen Utensils. To avoid scratching your stainless steel pans and cookware, avoid using metal utensils for stirring. You can use a heat resistant rubber utensil or heat resistant plastic. Plastic or rubber is ideal to use, as it is soft enough to not damage the cookware.

3. Avoid Stains. The staining of the cookware may be caused by food that is stored in it. It is best to avoid storing food inside the cookware after it has been cooked. Store the food in a separate container so you can wash the cookware after use. If there are already stain marks on the cookware, the best thing to do is to clean it with warm water and a powder cleaner. Make a paste out of the powder cleaner and a small amount of water. Use a soft cloth to remove the stains by wiping it with the paste that you made.

4. Calcium Deposits. Washing with tap water may cause calcium deposits. Sometimes, you may not be able to prevent this from happening. If your cookware is stained with calcium deposits, what you can do is put a mixture of half vinegar and half water into the stained pan. Bring this to a boil. When the mixture is boiling, add about a teaspoon of salt. This will prevent the calcium deposits from forming.

5. Keep the Shine. To keep the surface of the cookware looking as good as new, what you can do is to put some baking soda on the surface of the cookware. Use a soft sponge and gently rub the baking soda into the cookware. This will make the cookware appear brand new.

These are some of the tips that you can follow in order to keep your stainless steel cookware looking new and so that they will last for a long time. You will just have to make an effort to keep the cookware in its best shape.

How To Find Popular Brands of Stainless Steel Cookware

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Brands of Stainless Steel Cookware - How To Find Popular Brands of Stainless Steel Cookware

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Food Recipes) invites you to know about Brands of Stainless Steel Cookware. Enjoy cooking tasty and easy food and learn How To Find Popular Brands of Stainless Steel Cookware.

The cookware used to cook food may affect its overall taste. This is why the cookware used by chefs is as important as the ingredients that they use for the meal. There are different types of cookware that are available today. There is stainless steel cookware, brass cookware, iron cookware and many others. There are also a lot of brands of cookware to choose from. Finding the right cookware to purchase may be difficult.

Here are some of the most popular brands of stainless steel cookware that are available today:

1. All-Clad is known, from reviews, as the best of its kind. There are different stainless steel products that are available from this brand. You can also choose to purchase sets of cookware. Some of the popular products from this brand are casseroles with a lid, frying pans, non-stick frying pans and stock pots. The stainless steel product line of this brand combines stainless steel, aluminum and a magnetic stainless steel. This makes the heat distribution even on the bottom of the cookware.

2. Farberware is another brand known for its stainless steel line. According to ratings, this brand is considered more affordable than other brands but the quality of the cookware is not compromised. This brand offers a stainless steel set that has 12 pieces of cookware. The product line is called the Faberware Millennium Stainless Steel Set. This 12-piece set can be purchased for $119.00. There are other products available from this brand, such as nonstick cookware and copper cookware.

3. Cuisinart is a brand that provides non-stick stainless steel cookware. The price range of the non-stick stainless steel pans is from $40 to $60. There are also other products that are available from this brand, such as commercial cookware and other kitchen appliances and gadgets. The products of Cuisinart are considered dishwasher safe so it is easy to clean and maintain.

4. Revere has been providing quality cookware for over a century. This brand is known for having stainless steel, aluminum and copper-clad cookware. The cookware sets that are available from Revere range from $70 to $150. Other products that are available from Revere are sauce pans, sauté pans, stockpots, skillets and tea kettles.

5. Calphalon is a high end brand that provides different types of cookware. The stainless steel line consists of 3 types of stainless steel products. The first one is the contemporary stainless, the second is the tri-ply stainless and the third is simply Calphalon stainless. Other products that are available from Calphalon include cutlery, baking pans, kitchen electronics, kitchen tools, serveware, barware and aprons and mitts.

Here are the top brands of stainless steel cookware that are available in the market. The prices of the different brands may vary due to the materials used and also the brand name. Some of these brands are for high end consumers and professional cooks. The other brands that offer cheaper prices may be used for everyday cooking at home.

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Moroccan Rub Lamb Chops Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Food Recipes) invites you to try Moroccan Rub Lamb Chops recipe. Enjoy cooking tasty and easy Moroccan food and learn how to make Moroccan Rub Lamb Chops. 

Cook Time: 12 min
Level: Easy
Yield: 6 servings

Ingredients

6 loin lamb chops
1 tablespoon extra-virgin olive oil
1 tablespoon ground cumin, a palm full
2 teaspoons ground turmeric, eyeball it
1 teaspoon sweet paprika, 1/3 palm full
1 teaspoon coriander seeds
1 teaspoon garlic salt
1/2 teaspoon hot red pepper flakes
1 lemon, wedged

Directions

Preheat grill pan to high. Brush chops with a little olive oil. Combine dry spice blend in a small container, cover and shake to combine. Rub spice blend into the chops on both sides. Grill chops 7 to 8 minutes, turning once, for medium rare, 10 to 12 minutes for medium to medium well. Serve with wedges of lemon

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Recipe courtesy Rachael Ray

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Turkish toast with poached egg recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Food Recipes) invites you to try Turkish toast with poached egg recipe. Enjoy cooking tasty and easy turkish food and learn how to make Turkish toast with poached egg.

The weekend is always better when you start with a delicious and healthy breakfast - just like this week's winner of the Mother's day food fight!

Ingredients (serves 4)

3 tomatoes, diced
1 small red onion, diced
1/3 cup coriander leaves, roughly chopped
1 teaspoon red wine vinegar
1 teaspoon white vinegar
4 free-range eggs
1 loaf Turkish bread, cut into 4 pieces, split, toasted
1 teaspoon sumac (see note)

Method

1. Combine tomatoes, onion, coriander and red wine vinegar in a bowl. Season with salt and pepper. Cover and set aside for 30 minutes to allow flavours to develop, if time permits.

2. Bring a large saucepan of water to the boil over high heat. Add white vinegar and a pinch of salt. Reduce heat to low and gently simmer. Crack 1 egg onto a saucer (to check egg yolk is intact). Using a large spoon, stir simmering water to create a whirlpool. Tip egg into centre of whirlpool. Repeat with another egg. Poach eggs for 3 to 4 minutes or until just set. Use a slotted spoon to transfer eggs to a plate. Cover to keep warm. Repeat with remaining eggs.

3. Place bread bases on plates. Top with tomato mixture and eggs. Sprinkle with sumac. Cover with bread tops. Serve.

Notes
Sumac is a Middle Eastern spice available from the spice section of your supermarket. You could replace with grated lemon rind.

Source
Super Food Ideas - February 2007, Page 55
Recipe by Tracy Rutherford

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Turkish Coffee - How to Make Turkish Coffee

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Food Recipes) invites you to try Turkish Coffee recipe. Enjoy Middle Eastern drinks and learn how to make Turkish Coffee.

 Turkish coffee is derived from the Arabica bean. At the beginning, coffee berries were eaten completely or crushed and mixed with fat before being eaten. It is only later that a drink was made from the berries and given the name `milk of chess players and thinkers.` The modern day Turkish coffee is a fine powder, often home ground. Cardamom is sometimes added to the coffee while it is being ground, for flavor.

Making traditional Turkish coffee is quite an elaborate process requiring skill and experience. Roasted coffee beans are first ground to a powder in a Turkish coffee grinder or a coffee Pepper Mill as it was popularly called. It is made in a small pot called the Ibrik. Legend has it that the pot was placed in the hot sands of the Mediterranean for cooking, but the modern method of placing it on a gas stove is safer.

One spoon of coffee and a spoon of sugar should be placed in the Ibrik to every 2ozs of water. An extra ounce of water is then added to the mixture and left on the fire to brew. For a good cup of Turkish coffee, it takes about15-20 minutes of brewing time. The coffee begins to froth during the process. Every time the froth rises to the top of the pot, you should remove it from the fire. After it has boiled over like this for the third time, remove the pot from the fire and serve portions of the froth into each cup. Replace the Ibrik on the fire again for a fourth frothing. Then pour this mixture into each cup. The mark of good Turkish coffee is the froth. Traditional Turkish coffee is served in a special coffee pot or`cezve.`

Make sure that you wait for a while before sipping your cup so that the grounds can settle down. Enjoy the strong aromatic coffee until you reach the grounds at the bottom. Leave the residue at the bottom of the cup. 

How to Make Turkish Coffee Pots de Creme - How to Make Tamarind Drink

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Turkish Coffee Pots de Creme - How to Make Turkish Coffee Pots de Creme

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Food Recipes) invites you to try Turkish Coffee Pots de Creme recipe. Enjoy Middle Eastern drinks and learn how to make Turkish Coffee Pots de Creme.

Cook Time: 45 min
Level: Easy
Yield: 8 servings

Ingredients

1 2/3 cups plus 1/2 cup heavy cream
1/3 cup cardamom pods, cracked
4 extra-large egg yolks,
at room temperature
Pinch of kosher salt
1/2 cup granulated sugar
1 1/2 tablespoons instant espresso
1/2 teaspoon vanilla extract
1 tablespoon confectioners' sugar
1/3 cup ground pistachios

Directions

Bring 1 2/3 cups cream to a boil in a saucepan over medium heat. Remove from the heat, add the cardamom, cover and let steep 30 minutes.

Preheat the oven to 325 degrees F. Bring a small pot or kettle of water to a boil. Place a folded damp kitchen towel in a 2-quart baking dish; arrange 8 espresso cups in the dish (the towel will keep the cups from moving).

Whisk the egg yolks and salt in a bowl. Return the cream to medium heat, add the sugar and bring to a boil, stirring to dissolve the sugar. Strain the cream into the egg yolks, whisking constantly. Stir in the espresso and vanilla until combined. Transfer to a liquid measuring cup, then divide among the espresso cups.

Place the baking dish in the oven and pour boiling water into the dish until it reaches halfway up the outside of the espresso cups. Cover the dish tightly with foil and bake until the custard sets around the edges but still jiggles in the center, 35 to 45 minutes.

Let the custards cool in the water bath, about 10 minutes, then transfer to a rack to cool completely, about 30 minutes. Cover each cup with parchment paper (to absorb condensation), and then plastic wrap. Refrigerate until set, at least 2 hours.

Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer until soft peaks form. Top each pot de creme with a dollop of whipped cream and sprinkle with pistachios.

Recipe courtesy Denise Brown for Food Network Magazine

Winning Coffee Recipe: Learn more about the winning cook, Denise Brown 

How to Make Tamarind Drink

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Braised Lebanese Eggplant with Chickpeas

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Food Recipes) invites you to try Braised Lebanese Eggplant with Chickpeas recipe. Enjoy cooking tasty and easy Middle Eastern food and learn how to make Braised Lebanese Eggplant with Chickpeas.

Slow-cooking eggplant in tomato sauce makes it incredibly silky and tender. Choose a marinara sauce that has as few ingredients as possible so the flavors don’t overwhelm the eggplant.

Ingredient list

Serves 6

2 Tbs. olive oil
1 large onion, diced (1 1/2 cups)
6 medium Japanese eggplant, halved lengthwise and cut into 2-inch pieces
1 clove garlic, minced (1 tsp.)
1/2 tsp. ground allspice
1/4 tsp. ground cumin
1 cup marinara sauce
1 Tbs. red wine vinegar
1 15-oz. can chickpeas, rinsed and drained
2 large mint sprigs, plus 2 Tbs. chopped mint

Directions

1. Preheat oven to 325°F. Heat oil in Dutch oven over medium-high heat. Add onion, and sauté 7 minutes, or until soft. Stir in eggplant, and cook 5 minutes or until beginning to brown. Add garlic, allspice, and cumin, and cook 1 minute more.

2. Stir in marinara sauce, vinegar, and 2/3 cup water, and bring to a simmer. Reduce heat to medium, and simmer 5 minutes. Remove from heat, and stir in chickpeas. Season with salt and pepper. Lay mint sprigs on top of eggplant mixture, cover, and transfer pot to oven. Cook 45 to 50 minutes, or until eggplant is tender. Remove mint sprigs, and stir in chopped mint. Serve hot or at room temperature.

Nutritional Information
Per SERVING:

Calories 188
Protein 7g
Total Fat 16.5g
Saturated Fat 1g
Carbs 29g
Sodium 427mg
Fiber 8g
Sugar 11g

Vegetarian Times Issue: September 1, 2007 p.72

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Hummus Dip Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Food Recipes) invites you to try Hummus Dip recipe. Enjoy cooking tasty and easy Middle Eastern food and learn how to make Hummus Dip.

Yield: 8

Ingredients

1x19 ounce can of chick peas, drained (540 ml)
2 tablespoons lemon juice, fresh (30 ml)
1/4 cup vegetable broth (50 ml)
1 tablespoon balsamic vinegar (15 ml)
2 cloves garlic, minced
1/3 cup tahini
1 teaspoon ground cumin (5 ml)
1/4 teaspoon cayenne pepper (2 ml)
1 teaspoon coarse salt (5 ml)
1 tablespoon extra virgin olive oil (15 ml)
hot pepper flakes, optional, for garnish

Directions

1. Process chick peas, lemon juice, vegetable broth, vinegar, garlic, tahini, cumin, cayenne, salt and olive oil in a food processor until smooth. If mixture appears dry, add vegetable broth until desired smoothness is achieved.

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Baba Ghanoush Eggplant Dip Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Food Recipes) invites you to try Baba Ghanoush Eggplant Dip recipe. Enjoy cooking tasty and easy Middle Eastern food and learn how to make Baba Ghanoush Eggplant Dip.

This traditional Middle Eastern appetizer tastes very rich without being highly caloric.

Serving Size: cup
Servings: 8

Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients

1 1/2 pounds eggplant (more or less)
3 tablespoons tahini (sesame paste)
3 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon salt
2 cloves garlic, minced or pressed
optional garnishes: minced parsley, tomato, paprika

Preparation

Grill the eggplant over direct heat, after pricking in several places with a fork, until it is blackened and collapsed. This will take from 30 - 45 minutes, depending on the size of the eggplant and how hot the grill is.

Scrape the soft flesh from the skin (leaving a few bits of blackened skin will add to the nice smokey flavor) and purèe in a food processor with the rest of the ingredients.

Garnish as desired. Serve with wedges of pita bread, crackers, etc.

TIP: Eggplants can also be oven-roasted at 400°F for 30 - 45 minutes, or until soft and collapsed.

From Recipetips

Roasted Eggplant Spread Recipe - Eggplant Baba Ganoush Recipe - Middle Eastern Eggplant Salad Recipe

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