Pistachio & Almond Baklava Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Pistachio & Almond Baklava Recipe. Enjoy Middle Eastern Desserts and learn how to make Pistachio & Almond Baklava.

Preparation Time 60 minutes
Cooking Time 55 minutes

Ingredients (serves 24)

Melted butter, to grease
430g (2 cups) caster sugar
185ml (3/4 cup) water
185ml (3/4 cup) fresh orange juice, strained
1 tsp orange flower water
280g (2 cups) pistachio kernels, finely chopped
320g (2 cups) blanched almonds, finely chopped
1 tsp ground cinnamon
18 sheets filo pastry
250g butter, melted

Preparation

Preheat oven to 180°C. Brush a 5cm-deep, 21 x 31cm (base measurement) baking dish with butter to grease. Place the sugar, water and orange juice in a saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Increase heat to high. Bring to the boil. Reduce heat to medium. Cook, without stirring, for 20 minutes or until syrup thickens. Transfer to a heatproof jug. Set aside to cool completely. Stir in the orange flower water.

Meanwhile, combine the pistachio, almonds and cinnamon in a bowl. Place the filo on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it from drying out). Brush 1 filo sheet with butter and fold in half. Cut into 8 strips crossways. Repeat with another filo sheet and butter.

Brush 1 filo sheet with butter and fold in half. Line the base of the dish with the filo, leaving a gap at one end. Repeat with 3 more sheets of filo and butter. Use 4 of the filo strips to fill the gap.

Sprinkle one-third of the pistachio mixture evenly over the pastry. Continue layering with the remaining filo, butter and pistachio mixture to make two more layers. Finish with a layer of filo.

Use a sharp knife to trim the edges. Score the pastry into 24 squares. Bake for 30 minutes or until golden and crisp. Pour over syrup. Set aside for 2 hours to cool completely. Cut into squares to serve.

More Dessert Recipes:

Pistachio & cardamom baklava
Middle eastern rosewater cakes
Middle Eastern rice pudding
Middle-Eastern baklava
Lokum (Turkish delight)
Turkish Doughnuts with Rose Hip Syrup

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Pistachio & cardamom baklava recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Pistachio & cardamom baklava. Enjoy Middle Eastern Desserts and learn how to make Pistachio & cardamom baklava.

Preparation Time 30 minutes
Cooking Time 40 minutes
Makes 18 pieces

Ingredients

Melted butter, to grease
200g unsalted pistachio kernels
1 tsp ground cardamom
125ml (1/2 cup) water
1 tbs honey
2 tsp fresh lemon juice
160g (2/3 cup) white sugar
8 sheets filo pastry (Antoniou brand)
100g unsalted butter, melted

Method

1. Preheat oven to 180°C. Brush a square 17cm (base measurement) cake pan with melted butter to lightly grease. Place the pistachios and cardamom in the bowl of a food processor and process until coarsely chopped.

2. Combine water, honey, lemon juice and sugar in a saucepan and bring to the boil over high heat. Reduce heat to medium and simmer, uncovered, for 5 minutes or until reduced by one-third. Remove from heat and set aside for 1 hour to cool.

3. Place filo on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it drying out). Brush 1 sheet with melted butter and fold into quarters. Repeat with remaining filo.

4. Place 1 filo square in the prepared pan. Sprinkle with 2 tbs of pistachio. Continue layering with remaining filo and pistachio, finishing with filo. Brush with remaining melted butter. Cut into 9 even squares. Cut each square in half diagonally.

5. Bake in oven for 30 minutes or until golden. Remove from oven. Drizzle with syrup. Set aside for 40 minutes to cool.

6. Serve with Turkish coffee.

Notes
You can make this baklava up to 1 day ahead. Store in an airtight container out of direct sunlight.

Source
Good Taste - October 2004, Page 62
Recipe by Rodney Dunn

More Dessert Recipes:

Middle eastern rosewater cakes
Middle Eastern rice pudding
Middle-Eastern baklava
Lokum (Turkish delight)
Turkish Doughnuts with Rose Hip Syrup
Othmaliye Bil-Kishta

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Chicken or Lamb Patty Pockets Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Chicken or Lamb Patty Pockets Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chicken or Lamb Patty Pockets.

Cook Time: 6 min
Level: Easy
Yield: 4 servings

Ingredients

Handful cilantro leaves
Handful mint leaves
Handful basil leaves
1 cup Greek style plain yogurt
1 tablespoon cumin, a palm full
1 tablespoon plus 1 teaspoon grill seasoning blend, 1 1/3 palm fulls (recommended: McCormick Montreal Seasoning)
1 1/2 pounds ground chicken or ground lamb
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 pita pockets
1 cup mango chutney
8 leaves tender lettuce

Directions

Spiced exotic chips recommended: Taro root chips)

Place the herbs in a food processor and pulse grind them into a fine chop. In a bowl combine the herbs, yogurt, cumin and grill seasoning. Add the meat and mix to combine.. Form into 4 large, very thin patties. Wash up and preheat a large nonstick skillet with a couple tablespoons extra-virgin olive oil over medium-high heat. Cook patties 3 to 4 minutes on each side. Heat a small second skillet over high heat and blister the pitas on each side. Cut tops off the bread and fill pita pockets with patties, lettuce and chutney.

Recipe courtesy Rachael Ray
Show: 30 Minute MealsEpisode: Get Curry'd Away

 More Middle Eastern Recipes:

Turkish lamb, feta & spinach melts
Turkish lamb burger
Hummus and Grilled Vegetable Wrap
Lamb, tabouli and hommus wrap
Lamb cutlets with fattoush
Home-style doner kebab

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Spice Rubbed Lamb Pops Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Spice Rubbed Lamb Pops Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Spice Rubbed Lamb Pops.

Cook Time: 5 min
Level: Easy
Yield: 4 servings

Ingredients

1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 1/4 pound lamb (top round) trimmed of fat and cut into 1/2-inch by 2 1/2-inch strips

Directions

12 skewers, if wooden soak in water for 10 minutes

Preheat the grill or a grill pan.

In a small bowl combine the cumin, coriander, cinnamon, pepper and salt. In a large bowl sprinkle the spice mixture over the lamb strips and toss to coat.

Thread 1 piece of lamb onto each skewer and grill over medium-high heat for 4 to 5 minutes, turning once.

2006, Ellie Krieger
Show: Healthy Appetite with Ellie Krieger Episode: Thrill of the Grill

More Middle Eastern Recipes:

Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous
Turkish lamb, feta & spinach melts
Haloumi kebabs with feta and herb dip
Lamb kebabs with Dijonnaise potatoes
Lamb kebabs
Moroccan Rub Lamb Chops

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Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous.

Cook Time: 23 min
Level: Easy
Yield: 4 servings

Ingredients

1/4 cup extra-virgin olive oil, plus more for drizzling
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon dried oregano or marjoram
1/2 teaspoon ground cinnamon
2 tablespoons grill seasoning, (recommended: Montreal Steak Seasoning by McCormick)
2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes
1 large onion, cut into bite-sized pieces
2 green bell peppers, seeded and cut into bite-sized pieces
Salt and freshly ground black pepper
2 cups Greek plain yogurt
2 cloves garlic, peeled and grated or minced
1/4 cup finely chopped mint leaves, a handful
1/4 cup finely chopped parsley leaves, a handful
1/4 cup pine nuts
1 tablespoon butter
1 lemon, zested and juiced
1 1/2 cups chicken stock
1 1/2 cups couscous
1 cup pitted and chopped green olives
Toasted pita, for serving
Special equipment: metal skewers

Directions

Preheat grill or grill pan to medium-high or broiler with oven rack set on second level from the top of oven.

Combine 1/4 cup olive oil, just eyeball the amount, with spices and grill seasoning in a shallow bowl or dish. Add lamb to seasonings and coat evenly in the mixture. Skewer the meat on metal skewers and let sit for 10 minutes. Cook on a hot grill or under the broiler for 7 to 8 minutes for medium-rare.

Thread the onions and peppers onto skewers, drizzle with oil and sprinkle with salt and pepper. Place on grill or under the broiler for 12 to 15 minutes or until tender.

Combine yogurt with garlic, mint and parsley.

In a sauce pot toast pine nuts over medium heat, remove and reserve. Add butter, zest of lemon, and chicken stock to pot and bring to a boil. Stir couscous and olives, cover the pot and remove from heat. Let the couscous stand 5 minutes. Fluff couscous with a fork and toss in the pine nuts.

Stir the lemon juice into yogurt to thin.

Serve meat and vegetables with dipping sauce, couscous and toasted pita alongside.

Recipe courtesy Rachael Ray, 2008
Show: 30 Minute Meals - Episode: Steppin' Up to Spring

More Middle Eastern Recipes:

Turkish lamb, feta & spinach melts
Haloumi kebabs with feta and herb dip
Lamb kebabs with Dijonnaise potatoes
Lamb kebabs
Moroccan Rub Lamb Chops
Shish Taouk with White Rice

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Lemon-Garlic Chick Pea Dip with Veggies and Chips Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Lemon-Garlic Chick Pea Dip with Veggies and Chips Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lemon-Garlic Chick Pea Dip with Veggies and Chips.

Prep Time: 5 min
Level: Easy
Yield: 4 servings

Ingredients

1 (15-ounce) can chick peas, drained
1 clove garlic, cracked from skin
1 lemon, zested and juiced
4 to 5 sprigs fresh thyme leaves, stripped from stems
Coarse salt and pepper
A few drops hot sauce, to taste
1/4 cup extra-virgin olive oil eyeball it
4 ribs celery from the heart cut into dipping sticks, 4 inches long
1/2 seedless cucumber, cut into sticks
1 red bell pepper, trimmed and cut into sticks
1/2 pint grape tomatoes
1 sack reduced fat gourmet chips (recommended: Terra brand Garlic and Onion Yukon Gold flavor potato chips (50 percent less fat than regular chips))

Directions

Combine the chick peas, garlic, lemon zest and juice, thyme, salt and pepper and hot sauce in food processor. Turn processor on and stream in the extra-virgin olive oil. Transfer the dip t a dish and surround with veggies and chips. That'll keep the munching going on until dinner!

Recipe courtesy Rachael Ray
Show: 30 Minute Meals - Episode: Summer Stunner

More hummus Recipes:

Chunky Vegetable Hummus Spread
Hummus Salad Plate
Reduced-fat Hummus
Hummus without Tahini
Moroccan Whole Chickpea Hummus
Hummus & Vegetable Pita Toasts 

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Middle eastern rosewater cakes recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Middle eastern rosewater cakes Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Middle eastern rosewater cakes.

Makes 8

Ingredients

1 cup (250ml) canola oil
1 1/2 cups (330g) caster sugar
2 eggs
1 cup (280g) natural yoghurt
2 cups (300g) self-raising fl our, sifted
2 tbs rosewater*
1 cup (150g) icing sugar, sifted
1-2 drops pink food colouring
Dried edible rosebuds* (optional), to decorate

Method

1. Preheat oven to 180°C. Grease and fl our eight 1-cup (250ml) decorative moulds (non-stick friand pans are ideal).

2. Place the oil, caster sugar and eggs in a bowl. Using electric beaters, beat until well combined. Stir in yoghurt, followed by flour, then stir in half the rosewater.

3. Divide the mixture among moulds. Bake for 30-35 minutes until a skewer inserted into the centre comes out clean. Cool slightly in moulds, then turn out onto a rack to cool completely.

4. For icing, place icing sugar in a bowl with remaining rosewater and colouring.

5. Use a wooden spoon to gradually stir in enough warm water (about 2-3 tsp), to make a smooth, flowing icing. Turn out cooled cakes, then drizzle with icing and decorate with rosebuds, if using.

Source
delicious. - September 2005, Page 94
Recipe by Valli Little

More Dessert Recipes:

Middle Eastern rice pudding
Middle-Eastern baklava
Lokum (Turkish delight)
Turkish Doughnuts with Rose Hip Syrup
Othmaliye Bil-Kishta
Shabakiyah

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Middle Eastern rice pudding recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Middle Eastern rice pudding Recipe. Enjoy the Middle Eastern Desserts and learn how to make Middle Eastern rice pudding.

Ingredients (serves 4)

2 x 350g tubs Greek-style rice pudding
1/2 cup (125ml) thickened cream
2 tbs rosewater
1/2 tsp ground cardamom seeds
200g rose petal jam
2 tbs slivered pistachios, to garnish

Method

1. Heat the rice and cream gently in a saucepan over medium-low heat. Stir in the rosewater and cardamom. Warm the jam in the microwave or in a small saucepan over low heat. Divide rice among 4 warm bowls. Garnish with nuts and serve with warm rose petal jam.

Notes
Rosewater and rose petal jam are available from Middle Eastern food shops and selected supermarkets and delis

Source
delicious. - November 2007, Page 122
Recipe by Valli Little

More Dessert Recipes:

Middle-Eastern baklava
Lokum (Turkish delight)
Turkish Doughnuts with Rose Hip Syrup
Othmaliye Bil-Kishta
Shabakiyah
Sello Sfouf

Save and share Middle Eastern rice pudding

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Middle-Eastern baklava recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Middle-Eastern baklava Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Middle-Eastern baklava.

Makes 3 long logs

Ingredients

500g good-quality Turkish delight*
50g almond meal
200g walnuts, finely chopped
2 tsp rosewater
1 tbs lemon juice
1 cup caster sugar
9 sheets filo pastry
100g butter, melted
Rose petals, to garnish
Turkish coffee, to serve

Method

1. Preheat oven to 190°C.

2. Cut the Turkish delight into small cubes and place in a bowl with the icing sugar from the box, the almond meal, walnuts, half the rosewater, the lemon juice and half the caster sugar. Stir to combine, then set aside.

3. Place the remaining caster sugar and 1 cup water in a saucepan over medium heat, stirring to dissolve the sugar. Decrease heat to low and simmer for 5 minutes. Stir in the remaining rosewater and set aside to cool.

4. Place 1 sheet of filo on a workbench and brush with butter. Repeat with 2 more sheets. Place a third of the filling along a long end of the buttered pastry, then roll up, twisting the ends to enclose. Brush the top with butter. Repeat with remaining filo and filling to make 3 rolls.

5. Place on a greased baking tray and bake for 30 minutes. Brush with a little syrup and set aside to cool.

6. Once cool, slice diagonally and drizzle with the extra syrup. Garnish with the rose petals and serve with Turkish coffee.

Notes
Turkish delight is available from Middle-Eastern stores.

Source
delicious. - June 2002, Page 148
Recipe by Valli Little

More Dessert Recipes:

Lokum (Turkish delight)
Turkish Doughnuts with Rose Hip Syrup
Othmaliye Bil-Kishta
Shabakiyah
Sello Sfouf
Barazeq 

Save and share Middle-Eastern baklava

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Beef, feta and green onion rissoles recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Beef, feta and green onion rissoles Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Beef, feta and green onion rissoles.

Quick, easy and delicious -- these beef, feta and green onion rissoles make a great weeknight meal.

Ingredients (serves 4)

750g lean beef mince
1 egg
3 green onions, thinly sliced
1 cup fresh white breadcrumbs
1 teaspoon ground cumin
1/2 cup flat-leaf parsley leaves, finely chopped
150g feta cheese, crumbled
olive oil cooking spray
1 loaf Turkish bread, cut into 4 pieces, halved
1 cup tabouli,
1/2 cup Greek-style yoghurt and lemon wedges, to serve

Method

1. Combine mince, egg, onions, breadcrumbs, cumin, parsley and feta in a large bowl. Season with pepper. Mix well. Using 2 tablespoons mixture at a time, roll mixture into balls to make 16 rissoles. Flatten rissoles slightly.

2. Preheat a greased barbecue plate on medium heat. Cook rissoles, turning occasionally, for 12 to 15 minutes or until cooked through.

3. Spray both sides bread with oil. Barbecue for 1 to 2 minutes each side or until toasted. Transfer to a plate.

4. Place bread on serving plates. Top with tabouli and rissoles. Serve with yoghurt and lemon wedges.

Source
Super Food Ideas - October 2006, Page 65
Recipe by Annette Forrest

More Middle Eastern Recipes:

Turkish lamb, feta & spinach melts
Haloumi kebabs with feta and herb dip
Cheese and mint rolls
Hummus Pita
Middle Eastern Pastries
Oregano & paprika lamb kebabs with Greek salad

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Spicy Chicken Shawarma Salad Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Spicy Chicken Shawarma Salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Spicy Chicken Shawarma Salad.

Shawarma is a Middle Eastern wrap that is filled with spiced meat such as lamb, beef, or chicken.  It is very similar to Greek gyros. Typically served in pita bread, this shawarma is paired with a more diabetes-friendly bed of leafy greens. The chicken works well because it's mild flavor is lends well to this flavorful marinade.

Ingredients:

3 Tablespoons minced fresh parsley
3/4 teaspoon salt
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
7 Tablespoons plain low-fat Greek yogurt
2 Tablespoons fresh lemon juice
4 garlic cloves, minced
2 Tablespoons extra-virgin olive oil
1 1/2 pounds boneless, skinless chicken breast meat, thinly sliced
1 bunch of lettuce, cleaned and chopped
1 cup chopped cucumber
1 cup chopped tomato
Lemon vinaigrette (recipe follows)

Directions:

Combine the parsley, salt, red pepper flakes, ginger, cumin, and coriander in a large bowl and mix to combine.  Stir in the yogurt, lemon juice and garlic cloves.  Add the chicken to the bowl and stir to coat.  Let sit in the refrigerator to marinate for at least an hour, or overnight.

Heat the oil in a large skillet over medium-high heat.  Working in batches, add the marinated chicken pieces to the skillet.  You don't want to overcrowd the pan so the chicken can brown.  Cook the chicken, stirring frequently, for about 6 minutes or until browned and cooked through.  Remove the chicken from the pan and place on a plate lined with paper towels.  Put some more oil in the pan and repeat the process until all the chicken is cooked.    

In a salad bowl, mix the lemon vinaigrette.  Add the cleaned lettuce leaves, the cucumbers, tomatoes and chicken.  Mix to combine. 

Servings: 4

Nutrition Information: Amount Per Serving Without Vinaigrette

Calories:  209
Carbohydrates:  9g
Fiber:  2g
Sugars: 4g
Total Fat:   9g
Saturated:  2g
Trans:  0g
Sodium:  543mg
Protein:  24g

Lemon Vinaigrette

Ingredients:

1 Tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

Directions:

In a salad bowl, whisk together the mustard, lemon juice, salt, and pepper.  Slowly whisk in the olive oil to combine.

Servings: 4

Nutrition Information: Amount Per Serving for Vinaigrette

Calories:  126
Carbohydrates:  2g
Fiber:  0g
Sugars: 0g
Total Fat:   14g
Saturated:  2g
Trans:  0g
Sodium:  310mg
Protein:  0g


More Middle Eastern Recipes:

Chicken Shawarma
Lamb Shawarma
Hummus Pita Sandwich
Hummus without Tahini
Lebanese Hummus
Potato Kibbeh in Oven

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Slow Cooker Moroccan Chicken Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Slow Cooker Moroccan Chicken Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Slow Cooker Moroccan Chicken.

Prep Time: 15 Min
Cook Time: 5 Hrs 15 Min
Ready In: 5 Hrs 30 Min

Ingredients

1 pound skinless, boneless chicken breast halves - cut into 2 inch pieces
4 cloves garlic, chopped
1 large onion, chopped
1 (28 ounce) can diced tomatoes
3 fresh peaches - peeled, pitted and sliced
1 (15 ounce) can garbanzo beans, drained
1 cup chopped dried apricots
2 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper
2 cups chicken broth
1 tablespoon cornstarch
1 tablespoon water
3 tablespoons chopped fresh cilantro
1/3 cup slivered almonds, toasted

Directions

1. Place chicken in the bottom of a slow cooker. Add the garlic, onion, tomatoes, peaches, garbanzo beans, dried apricots, cumin, ginger, cinnamon, coriander, and cayenne pepper. Pour in the chicken broth. Cook on Low for 5 hours.

2. Remove the chicken and keep warm. Mix the cornstarch and water in a small bowl. Stir the cornstarch mixture into the slow cooker. Cook on High until the sauce has thickened, about 15 minutes. Return the chicken to the slow cooker and heat through. Top with fresh cilantro and almonds before serving.

Nutritional Information

Amount Per Serving  Calories: 290 | Total Fat: 5.7g | Cholesterol: 41mg

More Chicken Recipes:

Burghul with Chicken and Tomato
Chicken with Mushroom and Tomato Recipe
Chicken Tagine Moroccan Style
Chicken and vegetable tagine with lemon couscous
Tandoori Chicken with Tomato-Cucumber Raita
Chicken Shawarma 

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Easy Shakshuka Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Easy shakshuka recipe, a popular Middle Eastern breakfast dish. Enjoy the Middle Eastern Cuisine and learn how to make Easy Shakshuka. It is easy, healthy, and satisfying.

Prep Time: 10 Min
Cook Time: 35 Min
Ready In: 45 Min

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
1 onion, cut into 2 inch pieces
1 green bell pepper, cut into 2 inch pieces
1 (28 ounce) can whole peeled plum tomatoes with juice
1 teaspoon paprika, or to taste
2 slices pickled jalapeno pepper, finely chopped
4 eggs
4 (6 inch) pita bread (optional)

Directions

1. Heat the vegetable oil in a deep skillet over medium heat. Stir in the garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the canned tomatoes, paprika and jalapenos; stir, using the back of a spoon to break up the tomatoes. Simmer for about 25 minutes.

2. Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with the remaining eggs. Cook the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water. Remove the eggs with a slotted spoon, place onto a warm plate, and serve with the tomato sauce and pita bread.

Nutritional Information

Amount Per Serving  Calories: 294 | Total Fat: 9.4g | Cholesterol: 212mg

More Middle Eastern Recipes:

Turkish toast with poached egg
Egg nog panna cotta
Turkish pide
Cheese and mint rolls
Tomato, baby spinach and chickpea salad
Middle Eastern lentils and rice with blackened onions

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