Saturday, April 30, 2011

Pita Bread Salad Recipe


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

YIELD: 4 servings (serving size: 1 3/4 cups)
COURSE: Salads

Ingredients

2 (6-inch) whole-wheat pitas, each cut into 10 wedges
Cooking spray
1 1/2 teaspoons za'atar
1/2 teaspoon salt, divided
3/4 teaspoon chopped garlic
2 tablespoons fresh lemon juice
1/2 teaspoon ground sumac
3 tablespoons extra-virgin olive oil
2 cups chopped cucumber
2 cups chopped tomato
1/2 cup loosely packed fresh flat-leaf parsley, chopped
1/4 cup thinly diagonally sliced green onions
1/4 cup loosely packed fresh mint, chopped
1/4 teaspoon black pepper

Preparation

1. Preheat oven to 350°.

2. Arrange pita wedges in a single layer on a baking sheet; lightly coat with cooking spray. Sprinkle pita evenly with za'atar and 1/4 teaspoon salt. Bake at 350° for 15 minutes or until crisp and golden. Cool and break into 1-inch pieces.

3. Combine remaining 1/4 teaspoon salt and garlic on a dry surface. Mash with the side of a knife to form a paste. Combine garlic mixture, juice, and sumac in a large bowl; stir with a whisk. Slowly whisk in olive oil. Add cucumber and remaining ingredients to bowl; toss well to coat. Let stand 10 minutes. Add pita pieces; toss well to coat. Serve immediately.

Ivy Manning, Cooking Light
SEPTEMBER 2009

 More Middle Eastern Recipes:

Lamb kofta with fattoush - How to make lamb kofta with fattoush
Spice Rubbed Lamb Pops
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

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Chickpea, Bread, and Leek Soup with Harissa and Yogurt Recipe


The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Chickpea, Bread, and Leek Soup with Harissa and Yogurt Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chickpea, Bread, and Leek Soup with Harissa and Yogurt.

This hearty Middle Eastern-inspired soup is based on a favorite at Garden State Cart. Look for harissa—a fiery North African condiment incorporating chile peppers, tomatoes, and paprika—in tubes and cans at ethnic grocery stores and specialty shops.

YIELD: 6 servings
COURSE: Soups/Stews

Ingredients

4 large leeks (about 2 1/2 pounds)
2 tablespoons olive oil
4 teaspoons ground cumin
4 garlic cloves, minced
6 cups fat-free, less-sodium chicken broth
1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
2 tablespoons chopped fresh flat-leaf parsley
4 1/2 cups cubed day-old bread (about 6 ounces)
3/4 cup plain low-fat yogurt
6 teaspoons harissa

Preparation

1. Remove roots, outer leaves, and tops from leeks, leaving white and light green parts of each leek. Cut each leek in half lengthwise. Cut each half crosswise into thin slices. Rinse with cold water; drain.

2. Heat olive oil in a large Dutch oven over medium heat. Add leeks to pan; cook 10 minutes or until tender, stirring frequently. Add cumin and garlic; cook for 1 minute.

3. Add chicken broth and chickpeas; bring to a boil. Reduce heat to medium-low, and simmer 15 minutes. Stir in parsley. Place about 2/3 cup bread in each of 6 bowls; ladle about 1 1/3 cups soup over each serving. Combine 3/4 cup plain low-fat yogurt and 6 teaspoons harissa in a small bowl. Top each serving with 2 tablespoons yogurt mixture.

Ivy Manning, Cooking Light
APRIL 2010

More Middle Eastern Recipes: 

Lamb Tagine
Vegetable tagine
Fish Tagine
Spring Lamb Tagine
Chicken Tagine Moroccan Style
Chicken with Onions and Olives Tagine

Save and Share Spicy Southwestern Tabbouleh Recipe

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Monday, April 25, 2011

Chocolate Baklava Recipe


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

Layered phyllo dough and Nutella—the creamy chocolate-hazelnut spread—form the base of this nutty pastry dish that's sure to be a crowd-pleaser.

YIELD: 24 servings (serving size: 1 piece)

Ingredients

3/4 cup honey
1/2 cup water
1 (3-inch) cinnamon stick
1 cup hazelnut-chocolate spread (such as Nutella)
1/2 cup toasted hazelnuts, coarsely chopped
1/2 cup roasted pistachios, coarsely chopped
1/3 cup blanched toasted almonds, coarsely chopped
1/3 cup toasted walnuts, coarsely chopped
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
Cooking spray
24 (14 x 9–inch) sheets frozen phyllo dough, thawed
1/2 cup butter, melted

Preparation

1. Combine the first 3 ingredients in a medium saucepan over low heat; stir until honey dissolves. Increase heat to medium; cook, without stirring, until a candy thermometer registers 230° (about 10 minutes). Remove from heat; keep warm. Discard cinnamon stick.

2. Preheat oven to 350°.

3. Place hazelnut-chocolate spread in a microwave-safe bowl; microwave at HIGH for 30 seconds or until melted. Combine hazelnuts and next 5 ingredients (through salt). Lightly coat a 13 x 9-inch baking dish with cooking spray. Working with 1 phyllo sheet at a time (cover remaining dough to prevent drying), place 1 phyllo sheet lengthwise in bottom of prepared pan, allowing ends of sheet to extend over edges of dish; lightly brush with butter. Repeat procedure with 5 phyllo sheets and butter. Drizzle about 1/3 cup melted hazelnut -chocolate spread over phyllo. Sprinkle evenly with one-third of nut mixture (about 1/2 cup). Repeat procedure twice with phyllo, butter, hazelnut-chocolate spread, and nut mixture. Top last layer of nut mixture with remaining 6 sheets phyllo, each lightly brushed with butter. Press gently into pan.

4. Make 3 lengthwise cuts and 5 crosswise cuts to form 24 portions using a sharp knife. Bake at 350° for 35 minutes or until phyllo is golden. Remove from oven. Drizzle honey mixture over baklava. Cool in pan on a wire rack. Cover; store at room temperature. 

Nutritional Information (Amount per serving)

Calories: 238
Fat: 13.4g
Saturated fat: 4.3g
Monounsaturated fat: 5.6g
Polyunsaturated fat: 2g
Protein: 4g
Carbohydrate: 27.8g
Fiber: 1.6g
Cholesterol: 10mg
Iron: 1.3mg
Sodium: 148mg
Calcium: 29mg

Cooking Light December 2009

More Dessert Recipes:

Pistachio & Almond Baklava
Pistachio & cardamom baklava
Middle eastern rosewater cakes
Middle Eastern rice pudding
Middle-Eastern baklava
Lokum (Turkish delight)

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Hummus with Preserved Lemon and Sun-Dried Tomatoes Recipe


The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Hummus with Preserved Lemon and Sun-Dried Tomatoes Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Hummus with Preserved Lemon and Sun-Dried Tomatoes.

 You can pick up jars of preserved lemon at Middle Eastern markets, or prepare our Quick Preserved Lemons (find the recipe at CookingLight.com). Be sure to use tahini made with toasted sesame seeds for the best flavor. Serve as a dip with pita bread.

YIELD: 12 servings (serving size: 1/4 cup)

Ingredients

1 cup dried chickpeas (garbanzo beans)
6 cups water
1/2 cup sun-dried tomatoes, chopped
1/4 cup tahini (sesame seed paste)
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
2 tablespoons diced preserved lemon, divided
1 tablespoon chopped fresh parsley
1 tablespoon extra-virgin olive oil

Preparation

1. Sort and wash chickpeas; place in a bowl. Cover chickpeas with water to 2 inches above chickpeas; cover and let stand 8 hours. Drain.

2. Combine chickpeas and 6 cups water in a large saucepan; bring to a boil. Reduce heat, and simmer 2 hours or until very tender. Drain in a colander over a bowl; reserve 2/3 cup cooking liquid.

3. Place tomatoes in a bowl; cover with boiling water. Cover and let stand 20 minutes or until tender; drain. Set aside 1 tablespoon tomatoes.

4. Combine chickpeas, reserved 2/3 cup cooking liquid, tahini, juice, salt, cumin, pepper, and garlic in a food processor; process until smooth.

5. Stir in tomatoes and 1 tablespoon preserved lemon. Spoon mixture onto a serving plate; spread to a 3/4-inch thickness. Sprinkle with reserved 1 tablespoon tomatoes, remaining 1 tablespoon preserved lemon, and parsley. Drizzle with oil.

Nutritional Information (Amount per serving)

Calories: 105
Calories from fat: 41%
Fat: 5g
Saturated fat: 0.6g
Monounsaturated fat: 2.1g
Polyunsaturated fat: 1.8g
Protein: 4.3g
Carbohydrate: 12.5g
Fiber: 3.2g
Cholesterol: 0.0mg
Iron: 1.5mg
Sodium: 229mg
Calcium: 29mg

Joan Nathan, Cooking Light December 2008

More Middle Eastern Recipes:

White Bean Hummus
White Bean and Roasted Eggplant Hummus
Spicy Hummus: Quick Chickpea Spread
Babaganoush
Chunky Vegetable Hummus Spread
Hummus Salad Plate

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Muhammara with Crudites Recipe


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

Muhammara is a sweet-spicy Middle Eastern dip made from roasted bell pepper, walnuts, and, traditionally, Aleppo pepper and pomegranate molasses. We subbed in readily available crushed red pepper and honey with delicious results.

YIELD: 6 servings (serving size: about 1/2 cup dip, 6 radish halves, 3 carrots, and 3 lettuce leaves)

Ingredients

3 red bell peppers
1/4 cup walnut halves, toasted and divided
1/4 cup plain dry breadcrumbs
3 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1/8 teaspoon ground cinnamon
1 garlic clove
2 tablespoons fresh lime juice
18 radishes, halved
18 baby carrots with tops, trimmed
18 baby lettuce leaves (such as baby romaine)

Preparation

1. Preheat broiler.

2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 20 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 20 minutes. Peel peppers, and discard skins.

3. Place 4 bell pepper halves, 3 tablespoons walnuts, breadcrumbs, and next 8 ingredients (through garlic) in a food processor, and process until smooth. Add remaining 2 bell pepper halves; pulse until coarsely chopped. Spoon dip into a bowl; stir in juice. Top with remaining 1 tablespoon walnuts. Serve with radishes, carrots, and lettuce.

David Bonom, Cooking Light
JUNE 2010

More Middle Eastern Recipes:

White Bean Hummus
White Bean and Roasted Eggplant Hummus
Spicy Hummus: Quick Chickpea Spread
Babaganoush
Chunky Vegetable Hummus Spread
Hummus Salad Plate

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Monday, April 18, 2011

White Bean Hummus - How to Make White Bean Hummus


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

Prep Time: 10 min | Level: Easy | Yield: 6 servings

Ingredients

1 (24-ounce) can cannellini beans (or 1/2 pound dried cannellini beans*)
1 lemon, juiced
1 teaspoon ground cumin
2 garlic cloves, chopped
1/2 cup tahini paste
Salt and pepper
1/2 cup extra-virgin olive oil
 
Directions

*To cook the dried beans, soak them overnight in plenty of water. Drain, put them in a pot, and cover them with fresh water by 1-inch. Bring them to a boil, lower the heat, and simmer until they are tender, about 30 to 40 minutes.

Put the beans into the bowl of a food processor. Add the lemon juice, cumin, garlic, tahini paste, and salt and pepper, to taste. Turn the processor on and slowly pour in the olive oil. Process until smooth and thick.

Recipe courtesy George Duran
Show: Ham on the Street - Episode: Food in a Can

More Middle Eastern Recipes:

White Bean and Roasted Eggplant Hummus
Spicy Hummus: Quick Chickpea Spread
Babaganoush
Chunky Vegetable Hummus Spread
Hummus Salad Plate
Reduced-fat Hummus

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Sunday, April 17, 2011

White Bean and Roasted Eggplant Hummus


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

Cook Time: 25 min |  Level: Easy | Yield: 4 to 6 servings

Ingredients

1 (1 1/2-pound) eggplant or 3 Japanese eggplants, trimmed and cut into 2-inch pieces
Olive oil, for drizzling, plus 1/3 cup
Kosher salt, for seasoning, plus 1/2 teaspoon
Freshly ground black pepper, for seasoning, plus 1/4 teaspoon
1 (15-ounce) can cannellini beans, drained and rinsed
1/3 cup loosely packed fresh flat-leaf parsley
3 tablespoons fresh lemon juice (from about 1 lemon)
1 clove garlic
1 hothouse cucumber, cut into 1/4-inch thick slices

Directions

Preheat the oven to 450 degrees F and place an oven rack in the middle.

Place the eggplant on a parchment paper-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 to 25 minutes until golden brown. Set aside to cool.

In the bowl of a food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse until the mixture is coarsely chopped. With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy. Season with salt and pepper, to taste.

Place the hummus in a dipping bowl and serve with the cucumber slices. Alternatively, spoon the hummus over the cucumber slices and arrange on a serving platter.

Recipe courtesy Giada De Laurentiis, 2008
Show: Giada at Home - Episode: Bridal Shower

More Middle Eastern Recipes:

Spicy Hummus: Quick Chickpea Spread
Babaganoush
Chunky Vegetable Hummus Spread
Hummus Salad Plate
Reduced-fat Hummus
Hummus without Tahini

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Spicy Hummus: Quick Chickpea Spread


The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Spicy Hummus: Quick Chickpea Spread Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Spicy Hummus: Quick Chickpea Spread.

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

Ingredients

1 (14.5 ounce) can chickpeas (garbanzo beans), drained
2 rounded tablespoons tahini sesame paste, found in both dairy and dry specialty foods sections
A drizzle extra-virgin olive oil
1/2 teaspoon crushed pepper flakes
1 teaspoon (1/3 palm full) ground cumin
1 teaspoon (1/3 palm full) ground coriander
1 clove garlic, crushed
Coarse salt
1/2 lemon, juiced
Pita breads, grilled and cut into wedges for dipping

Directions

Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste. Transfer to a small dip dish and surround spread with warm pita wedges. This recipe makes a great appetizer, or anytime snack.

Tidbit: this is a fantastic dish to take to a pot luck or block party -- it's always a hit!

Recipe courtesy Rachael Ray
Show: 30 Minute Meals - Episode: Curry in a Hurry

More Middle Eastern Recipes:

Babaganoush
Chunky Vegetable Hummus Spread
Hummus Salad Plate
Reduced-fat Hummus
Hummus without Tahini
Moroccan Whole Chickpea Hummus

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Eggplant with Yogurt and Dill


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

Cook Time: 38 min | Level: Easy | Yield: 4

Directions

Toss 1 pound chopped eggplant, 3 unpeeled shallots and 3 unpeeled garlic cloves with 1/4 cup olive oil, salt and pepper on a baking sheet. Roast at 400 degrees for 30 minutes. Add some walnuts; bake for 8 more minutes. Cool slightly, then squeeze the shallots and garlic from their skins and chop; toss with the eggplant, nuts, 1/2 cup plain yogurt, fresh dill and salt and pepper.

Photograph by Antonis Achilleos

More Middle Eastern Recipes:

Turkish dumplings
Baked falafel with roasted eggplant salad
Falafel wraps with tzatziki
Crispy Falafel with Yogurt Dip
Baked Falafel Sandwiches with Yogurt-Tahini Sauce
Falafel burgers

Recipe courtesy Food Network Magazine

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Babaganoush Recipe - How to Make Babaganoush


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

Cook Time: 20 min | Level: Easy | Yield: 4 (1/3 cup) servings

Ingredients

1 large eggplant (about 1 pound)
1 glove garlic, minced
1/4 teaspoon salt
1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish
2 tablespoons tahini
2 tablespoons lemon juice

Directions

Preheat oven to 450 degrees F.

Prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 20 minutes. Alternatively, grill the eggplant over a gas grill, rotating it around until the skin is completely charred, about 10 minutes. Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth and transfer to a medium bowl.

On a cutting board, work garlic and 1/4 teaspoon salt together with the flat side of a knife, until it forms a paste. Add the garlic-salt
mixture to the eggplant. Stir in the parsley, tahini, and lemon juice. Season with more salt, to taste. Garnish with additional parsley.


2006, Ellie Krieger, All rights reserved
Show: Healthy Appetite with Ellie Krieger - Episode: Thrill of the Grill

More Middle Eastern Recipes:

Lemon-Garlic Chick Pea Dip with Veggies and Chips
Potato Kibbeh in Oven
Meat Kibbeh Akras
Hummus with tahini
Baba Ghanoush Eggplant Dip
Garlic flatbread

Save and share Babaganoush recipe

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Saturday, April 16, 2011

Falafel in Pita with Yogurt Sauce


The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Falafel in Pita with Yogurt Sauce Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Falafel in Pita with Yogurt Sauce.

Cook Time: 20 min | Level: Easy | Yield: 4 servings

Ingredients

2 tablespoons canola oil, plus extra for frying
1 medium yellow onion, chopped
1 large red bell pepper, chopped
5 cloves garlic, chopped
2 (14-ounce) cans chick peas, drained
1 teaspoon red chili flakes
1 teaspoon ground cumin
1 egg
1 tablespoon salt
1/2 tablespoon freshly ground black pepper
5 tablespoons flour
2 cups freshly chopped parsley leaves
3/4 cup freshly chopped cilantro leaves
Pitas, for sandwich
Toppings: shredded lettuce and chopped tomato, sliced cucumbers
Yogurt Dipping Sauce, recipe follows

Directions

In medium skillet over medium heat, add 2 tablespoons oil and sweat onion and peppers 2 to 3 minutes then garlic and cook until translucent, about 5 minutes.

In a food processor, pulse together chick peas, red chili flakes, ground cumin, the egg, salt and black pepper to form a coarse consistency. Then add flour, parsley, and cilantro. Pulse until mixture starts pulling from the sides of the food processor.

Remove mixture to a large bowl and mix in the onion mixture. Chill falafel until ready to cook.

Roll falafel dough into 1-inch rounds. Then form rounds into an oblong quenelle shape, like a football.

In a thick-bottomed skillet heat 1/2 inch of canola oil over medium heat to 350 degrees F. Cook falafel balls a few at a time, until golden brown, about 5 minutes. Be sure to turn them so they do not burn or stick to the bottom of the pan. Drain on paper towels and sprinkle with salt while still hot.

Open the pita bread to make pockets. Place 3 to 4 falafels inside. Stuff with lettuce tomato and cucumbers and drizzle sauce generously on the inside. Serve immediately.

Yogurt Dipping Sauce:

1 cup plain yogurt
1/2 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon salt
1 tablespoon freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1/2 teaspoon ground cumin

Mix ingredients together in a small bowl and chill until ready to use.

Yield: 1 cup

Recipe courtesy Guy Fieri, 2008
Show: Guy's Big Bite - Episode: Middle East Feast

More Middle Eastern Recipes:

Baked falafel with roasted eggplant salad
Falafel wraps with tzatziki
Crispy Falafel with Yogurt Dip
Baked Falafel Sandwiches with Yogurt-Tahini Sauce
Falafel burgers
Hummus & falafel on Pita Bread

Save and share Falafel in Pita with Yogurt Sauce recipe 

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Tuesday, April 12, 2011

Lamb rissoles with tabouli and hommus


The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Lamb rissoles with tabouli and hommus Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lamb rissoles with tabouli and hommus.

Ingredients (serves 4)

650g lamb mince
1 egg, lightly beaten
1 cup rolled oats
1/4 cup roasted capsicum and sweet chilli spread (we used IXL brand)
olive oil cooking spray
400g tabouli (see note)
2/3 cup hommus
Lebanese bread rounds, quartered, to serve

Method


1. Combine mince, egg, oats and capsicum spread in a large bowl. Season with salt and pepper. Using damp hands, mix well to combine. Using 1/4 cup mixture at a time, roll into 12 balls. Flatten slightly. Place rissoles on a plate. Cover and refrigerate for 30 minutes, if time permits.
  
2. Heat a barbecue plate or chargrill over medium-low heat. Spray both sides of rissoles with oil. Cook, turning occasionally, for 12 to 15 minutes or until cooked through. Remove to a plate. Serve with tabouli, hommus and bread.

Notes
You can find tabouli in the deli section of the supermarket.

Source
Super Food Ideas - February 2008, Page 67
Recipe by Claire Brookman

More Middle Eastern Recipes:

Spice Rubbed Lamb Pops
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

Save and share Lamb rissoles with tabouli and hommus recipe

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Lamb kofta with fattoush - How to make lamb kofta with fattoush


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

Cooking Time 10 minutes

Ingredients (serves 4)

500g lean lamb mince
1/2 small brown onion, grated
1 garlic clove, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
olive oil cooking spray
2 pita breads, split in half
1 cup flat-leaf parsley leaves, chopped
1 cup mint leaves, chopped
1 Lebanese cucumber, chopped
1 green capsicum, chopped
2 tomatoes, chopped
3 green onions, sliced
2 teaspoons extra-virgin olive oil
1/2 lemon, juiced
1/2 teaspoon sumac spice

Method

1. Place mince, onion, garlic, cumin and coriander in a bowl. Using your hands, mix until well combined. Divide mixture into 8 portions. Roll into 12cm-long sausages.
  
2. Heat a non-stick frying pan over medium heat. Spray lamb kofta with oil. Cook, turning occasionally, for 8 minutes or until browned and cooked through.
  
3. Meanwhile, preheat grill on high heat.Grill bread on both sides until toasted and crisp. Allow to cool. Break into large pieces.
  
4. Combine parsley, mint, cucumber, capsicum, tomato and green onion in a large bowl. Drizzle with oil and 1 tablespoon lemon juice. Sprinkle with sumac. Season with salt and pepper. Add bread. Toss gently to combine. Serve with lamb kofta.

Source
Super Food Ideas - November 2005, Page 32
Recipe by Tracy Rutherford

More Middle Eastern Recipes:

Spice Rubbed Lamb Pops
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
Beef kofta with saffron yoghurt 

Save and share Lamb kofta with fattoush recipe

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Lamb couscous burgers with hummus & couscous tabouli


The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Lamb couscous burgers with hummus & couscous tabouli Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lamb couscous burgers with hummus & couscous tabouli.

Cooking Time 25 minutes

Ingredients (serves 4)

1 tbs olive oil
1 red onion, halved, finely chopped
1 tbs Middle Eastern spice (McCormick brand)
250ml (1 cup) cold water
190g (1 cup) couscous
500g lamb mince
1 egg, lightly whisked
Salt & freshly ground black pepper
1 x 250g punnet cherry tomatoes, halved
1 cup loosely packed coarsely chopped fresh mint
1/2 cup loosely packed coarsely chopped fresh continental parsley
1 tbs fresh lemon juice
1 (about 40cm long) Turkish pide, cut crossways into 4 equal portions, each portion split
Mixed lettuce leaves, to serve
200g bought marinated chargrilled eggplant, drained on paper towel, to serve
Bought hummus, to serve

Method

1. Heat oil in a frying pan over medium heat. Add the onion and cook, stirring, for 2 minutes or until soft. Add the spice mix and cook, stirring, for 1 minute or until fragrant. Add the water and bring to the boil. Remove from heat. Add the couscous and stir with a fork to combine. Cover and set aside for 2 minutes or until the liquid is absorbed. Stir with a fork to separate the grains. Set aside for 2 minutes to cool.

2. Combine one-third of the couscous with the mince and egg in a bowl. Season with salt and pepper. Divide mixture into 4 portions and shape into 10cm patties.
  
3. Heat a large non-stick frying pan over medium-high heat. Add the patties and cook for 3 minutes each side or until brown and cooked through. Transfer to a plate and cover with foil to keep warm.
  
4. Meanwhile, combine the remaining couscous, tomato, mint, parsley and lemon juice in a medium bowl. Taste and season with salt and pepper.
  
5. Toast pide. Place 1 pide half, cut-side up, on each serving plate. Top with lettuce, eggplant and patties. Top with a dollop of hummus and serve with remaining pide and tabouli.

Source
Good Taste - March 2004, Page 90
Recipe by Sarah Hobbs

More Middle Eastern Recipes:

Hummus Dip
Moroccan Whole Chickpea Hummus
How to Make hummus with tahini
Lamb, tabouli and hommus wrap
Joanne's Lebanese lamb skewers
Summer couscous salad
  
Save and share Lamb couscous burgers with hummus & couscous tabouli recipe 

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Saturday, April 2, 2011

Roast chicken with couscous & pine nut stuffing recipe


The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Roast chicken with couscous & pine nut stuffing Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Roast chicken with couscous & pine nut stuffing.

 Delicious hot or cold and perfect for a picnic, this stuffed chicken will be a real family favourite

Easy
Serves 8
Prep 40 mins
Cook 1 hr 10 mins

Ingredients

100g couscous
175ml boiling chicken stock
50g butter
1 onion , finely chopped
1 garlic clove , crushed
100g pine nuts
140g dried apricots , roughly chopped
large handful parsley , roughly chopped
2 tbsp mint leaves, roughly chopped
1 lemon
1 egg , beaten
6 skinless chicken breasts
16 rashers streaky bacon

Method

1. Put couscous in a large heatproof bowl, pour over stock, then cover with cling film for 5 mins until liquid is absorbed. Melt half the butter in a pan, then gently cook onion and garlic for 5-8 mins until soft. Set aside. Dry-fry pine nuts for a few mins until golden. Combine onions, pine nuts, apricots and herbs with couscous. Add a good squeeze of lemon juice, season, then stir in egg. Leave to cool.

2. Using the back of a knife, stretch rashers to 1½ times their original length. Lay, slightly overlapping, on a large sheet of foil to form a rectangle. Make a few slashes in the thickest part of each chicken breast and lay between 2 sheets of cling film. Use the base of a heavy pan to bash the chicken until about 1cm thick. Arrange chicken over the bacon, fitting so there are no gaps, but leave a border on longer sides. (This helps to roll up the chicken.)

3. Spoon stuffing over chicken in a strip along one of the longest sides. Using tin foil to help, roll bacon and chicken around stuffing like a log. Wrap tightly in foil, twisting the ends to secure, then chill for 2 hrs or up to 1 day.

4. Heat oven to 180C/fan 160C/gas 4. Place chicken, join-side down, in a roasting tray. Cook for 30 mins, then unwrap foil and brush roast with remaining butter. Cook, uncovered, for 20-30 mins more until cooked through, and the stuffing is hot (a metal skewer inserted into the chicken's centre should come out hot). Cool and wrap in fresh foil to transport.

Nutrition per serving

348 kcalories, protein 26.3g, carbohydrate 16g, fat 20 g, saturated fat 7g, fibre 2g, sugar 9g, salt 1.32 g

Recipe from Good Food magazine, August 2007.

More Couscous Recipes:

10-minute couscous salad
Summer couscous salad
Herby salmon & couscous parcels
Chicken Tagine with Couscous
Moroccan-style couscous with roast beef
Moroccan Couscous with Chicken and Prunes

Save and share Roast chicken with couscous & pine nut stuffing recipe

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10-minute couscous salad recipe


The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try 10-minute couscous salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make 10-minute couscous salad.

This makes a great lunchbox filler for a day out and is equally good at home from the fridge

Easy
Serves 2
Prep 10 mins
Vegetarian

Ingredients

100g couscous
200ml hot low salt vegetable stock (from a cube is fine)
2 spring onions
1 red pepper
½ cucumber
50g feta cheese , cubed
2 tbsp pesto
2 tbsp toasted pine nuts

Method

1. Tip couscous into a large bowl, pour over stock. Cover, then leave for 10 mins, until fluffy and all the stock has been absorbed. Meanwhile, slice the onions and pepper and dice the cucumber. Add these to the couscous, fork through pesto, crumble in feta, then sprinkle over pine nuts to serve.

327 kcalories, protein 13g, carbohydrate 33g, fat 17 g, saturated fat 5g, fibre 2g, sugar 7g, salt 0.88 g

Recipe from Good Food magazine, August 2009.

More Couscous Recipes:

Summer couscous salad
Herby salmon & couscous parcels
Chicken Tagine with Couscous
Moroccan-style couscous with roast beef
Moroccan Couscous with Chicken and Prunes
Traditional Moroccan Couscous with Chicken 

Save and share 10-minute couscous salad recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

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