Thursday, May 26, 2011

Yemeni Chicken with Potato in Oven Recipe


The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Yemeni Chicken with Potato in Oven Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Yemeni Chicken with Potato in Oven.

Preparation time :     20 minutes
Cooking time :     1 hour, 30 minutes

Serves: 6 persons

Ingredients

5 medium potatoes or 1250 g, cut into medium slices
2½ cups water or 625 ml
4 cloves garlic, crushed
½ cup coriander leaves or 35 g, chopped
2 cubes MAGGI® Chicken Bouillon
½ teaspoon ground black pepper
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
½ teaspoon ground cumin
1 tablespoon corn flour
1 whole chicken, cut into 8 pieces
¼ cup lemon juice

Preparation


In a saucepan add water, crushed garlic, chopped coriander (reserve 2 tablespoons of coriander for garnish), MAGGI® Chicken Bouillon cubes, spices and corn-flour. Bring to boil and simmer for 5 minutes with constant stirring until the sauce slightly thickens.

In a 30cm x 24cm baking dish arrange the potatoes slices.

Pour prepared sauce to the potato then arrange on top the chicken pieces and bake in a 200˚C oven for 1 hour 30 minutes or until potatoes and chicken are cooked.

Pour lemon juice on top of the baked dish and garnish with the remaining chopped coriander then serve.

Cooking tips : Cover with aluminum foil if the chicken is roasted but the potato is not yet cooked.

Serving tips : Serve this dish with green salad.

Nutritional Information:

Fats :     26.00 g
Protein :     35.00 g
Carbohydrate :     38.00 g
Energy :     535.00 Kcal 

More Middle Eastern Recipes:

Lebanese Chicken and Potatoes
Middle Eastern Chicken Pot and Butter-Nut Couscous
Roast chicken with couscous & pine nut stuffing
10-minute couscous salad
Summer couscous salad
Herby salmon & couscous parcels

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Arabic Style White Rice Recipe


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

Preparation time :     10 minutes
Cooking time :     1 hour

Serves: 5 persons

Ingredients

7 cups water or 1750 ml
4 cubes MAGGI® Chicken Bouillon
2 tablespoons vinegar, white
3 cups basmati rice or 600 g
½ cup butter or 100 g
1½ teaspoons ground turmeric
1 medium green bell pepper, sliced

Preparation

Add water, MAGGI® Chicken Bouillon cubes and vinegar to a large pot and bring to boil.

Add the rice and cook for 10 minutes or until the rice is almost tender. Drain in a strainer.

Heat half the quantity of butter in a large saucepan, add turmeric and bell pepper and cook for 2-3 minutes.

Add the cooked rice and spread the rest of butter on top of rice without stirring.

Cover and cook on very low heat for 1 hour or until rice is cooked.

Fluff up the rice using a wooden fork in order to become yellow and white mixed colors.

Serve on a large serving dish, placing the crispy golden rice layer on top.

Nutritional Information:

Fats :     19.00 g
Protein :     9.70 g
Carbohydrate :     98.00 g
Energy :     607.00 Kcal

More Middle Eastern Food Recipes:

Middle Eastern rice pudding
Lebanese rice and noodles
Middle Eastern Chickpea & Rice Stew
Shish Taouk with White Rice
Middle Eastern-style lamb shanks with saffron rice
Lemony rice & peas
 
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Sunday, May 22, 2011

Fried Cauliflower with Tahini Sauce Recipe


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

Prep Time: 20 Min | Cook Time: 15 Min | Ready In: 35 Min

Ingredients

1/3 cup tahini
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1/4 cup water
1/4 cup fresh lemon juice
salt and pepper to taste
6 cups vegetable oil for frying
1 head cauliflower, cut into florets

Directions

1. Whisk together the tahini, garlic, parsley, water, and lemon juice together in a bowl until no lumps of tahini remain. Season to taste with salt and pepper, and set aside.

2. Heat oil in deep-fryer to 375 degrees F (190 degrees C).

3. Fry half of the cauliflower florets in the hot oil until they turn golden brown, about 8 minutes. Drain on a paper towel-lined plate. Repeat with the remaining florets. Serve immediately with the tahini sauce.

Nutritional Information

Amount Per Serving  Calories: 301 | Total Fat: 29.2g | Cholesterol: 0mg

More Middle Eastern Recipes:

Muhammara with Crudites
White Bean Hummus
White Bean and Roasted Eggplant Hummus
Spicy Hummus: Quick Chickpea Spread
Babaganoush
Chunky Vegetable Hummus Spread

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Lebanese Chicken and Potatoes Recipe


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

A traditional Lebanese dish of baked chicken and potatoes. Unbelievably simple, but ever so delicious.

Prep Time: 15 Min | Cook Time: 1 Hr | Ready In: 1 Hr 15 Min

Ingredients

8 cut up chicken pieces
8 medium potatoes, peeled and quartered
salt to taste
ground white pepper to taste
4 cloves garlic, crushed
1/2 cup extra virgin olive oil
1 cup fresh lemon juice

Directions

1. Preheat oven to 425 degrees F (220 degrees C).

2. Place chicken and potatoes in a large baking dish. Season generously with salt and white pepper.

3. In a bowl, stir together garlic, olive oil, and lemon juice. Pour over chicken and potatoes. Cover dish with foil.

4. Bake in preheated oven for 30 minutes. Remove foil, increase heat to 475 degrees F (245 degrees C), and cook until chicken and potatoes are golden, about 30 minutes.

Nutritional Information

Amount Per Serving  Calories: 592 | Total Fat: 30.5g | Cholesterol: 65mg

More Middle Eastern Recipes:

Middle Eastern Chicken Pot and Butter-Nut Couscous
Roast chicken with couscous & pine nut stuffing
10-minute couscous salad
Summer couscous salad
Herby salmon & couscous parcels
Chicken Tagine with Couscous

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Sunday, May 15, 2011

Middle Eastern syrup muffins recipe


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

Makes 12

Ingredients

2 1/2 cups (375g) self-raising flour
185g caster sugar
Grated rind and juice of 2 oranges
1/2 cup thick Greek yoghurt, plus extra to serve
1/3 cup (80ml) milk
1 egg
100g unsalted butter, melted, cooled

Syrup
Zest and juice of 2 oranges
1/2 cup (110g) caster sugar
1 tbs orange flower water*

Method

1. Preheat the oven to 180°C and grease a 12-hole muffin pan.
  
2. Sift flour into a large bowl, add sugar and grated orange rind and juice. Place the Greek yoghurt, milk and egg in a separate bowl and beat together, then stir in the melted butter. Add the yoghurt mixture to the flour mixture, stir to combine and divide between the muffin pans. Bake for 20 minutes.
  
3. While the muffins are cooking, place the orange zest and juice and sugar in a saucepan over low heat and stir until the sugar dissolves. Simmer for 5 minutes, then add the orange flower water. Place the warm muffins on serving plates, prick a few holes in each with a skewer and pour over the warm syrup. Serve with an extra dollop of yoghurt.

Notes
Orange water is available from Middle Eastern and selected gourmet food stores.

Source
delicious. - April 2004, Page 90
Recipe by Valli Little

More Middle Eastern Dessert Recipes:

Middle eastern rosewater cakes
Pistachio & Almond Baklava
Pistachio & cardamom baklava
Turkish Doughnuts with Rose Hip Syrup
Othmaliye Bil-Kishta
Shabakiyah 

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Middle eastern lamb & cranberry pizzas recipe


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

Ingredients (serves 4)

1 1/2 tbs olive oil, plus extra to brush and drizzle
1 onion, chopped
350g lamb mince
1/2 tsp ground cinnamon
1/4 cup sweetened dried cranberries (Craisins), soaked in a little boiling water for 15 minutes
Two 24cm plain round pizza bases
1 cup (260g) hummus
2 tbs toasted pine nuts*
2/3 cup chopped flat-leaf parsley leaves
2/3 cup crumbled feta
Lemon wedges, to serve

Method

1. Preheat the oven to 230°C.
  
2. Heat oil over low heat in a frypan and gently cook the onion, stirring, for 12-15 minutes or until it starts to caramelise. Add lamb and cook for 4-5 minutes or until browned. Stir in the cinnamon and drained cranberries and season to taste.
  
3. Brush the pizza bases with a little extra oil, then heat in the oven for about 5 minutes or until lightly browned.
  
4. Spread the pizza bases with the hummus, sprinkle with the mince mixture, then add pine nuts, parsley and feta. Drizzle with a little extra olive oil and return to the oven for 2 minutes until warmed through.
  
5. Serve with lemon wedges to squeeze.

Notes
Pine-nuts are available ready-toasted from supermarkets.

Source
delicious. - December 2005, Page 124
Recipe by Valli Little

More Middle Eastern Bakery & Pastry Recipes:

Turkish pizza
Turkish lamb pizza with pumpkin & lentils
Middle Eastern spiced lamb pizza
Turkish Vegetarian Pizza
Turkish Bread Pizza
Middle Eastern Pastries  

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Wednesday, May 11, 2011

Sweet Couscous with Nuts and Dried Fruit Recipe


The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Sweet Couscous with Nuts and Dried Fruit Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Sweet Couscous with Nuts and Dried Fruit.

Cook Time: 2 min | Level: Easy | Yield: 4 to 6 servings

Ingredients

2 1/3 cups water
1/2 cup sugar
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/3 cup dried cherries, chopped
2 1/2 cups (about 1 pound) couscous
1/2 cup coarsely chopped toasted slivered almonds
1/2 cup coarsely chopped toasted and skinned hazelnuts
1/4 cup extra-virgin olive oil, if desired

Directions

In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.

Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.

Transfer the couscous to an airtight container and store in the refrigerator.

Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.

Recipe courtesy Giada De Laurentiis, 2008
Show: Everyday Italian Episode: Healthy Snacks

More Middle Eastern Recipes:

Middle Eastern Chicken Pot and Butter-Nut Couscous
Roast chicken with couscous & pine nut stuffing
10-minute couscous salad
Summer couscous salad
Herby salmon & couscous parcels
Chicken Tagine with Couscous

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Middle Eastern Chicken Pot and Butter-Nut Couscous Recipe


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

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

Ingredients

1/4 cup extra-virgin olive oil, eyeball it
1 1/2 pounds boneless skinless chicken thighs, chopped into bite-sized pieces
1 onion, thinly sliced
3 cloves garlic, grated or chopped
1 cup shredded carrots
1 fresh bay leaf
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon coriander
Pinch ground cinnamon
Salt and freshly ground black pepper
3/4 cup chopped dried fruits - pick 1 or combine: figs, pitted dates, apricots, sultanas
1 lemon, zested and juiced
3/4 cup pitted mixed olives, chopped
4 cups chicken stock, divided
2 tablespoons butter
3 tablespoons pine nuts
1/4 cup slivered or sliced almonds
1 1/2 cups couscous
Handful flat-leaf parsley, chopped

Directions

Heat the extra-virgin olive oil in a deep skillet over medium-high heat. When the oil ripples add the chicken and brown 3 to 4 minutes on each side. Add the onions, garlic, carrots, bay leaf and season with spices, salt and pepper, cook 5 to 6 minutes. Stir the fruits into the chicken and vegetables, add the zest of the lemon, olives and 2 1/2 cups of stock. Reduce heat to low and simmer 10 minutes more. Sprinkle with lemon juice and turn off heat. Remove bay leaf.

While chicken simmers, melt butter in a sauce pot over medium heat. Add nuts and lightly toast for a couple of minutes. Add 1 1/2 cups stock and bring up to a boil then stir in couscous. Cover and let stand 5 minutes.

Serve chicken over couscous, or vice versa, and garnish with parsley.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Chicken Goes Abroad

More Middle Eastern Recipes:

Roast chicken with couscous & pine nut stuffing
10-minute couscous salad
Summer couscous salad
Herby salmon & couscous parcels
Chicken Tagine with Couscous
Moroccan-style couscous with roast beef

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Saturday, May 7, 2011

Chipotle Hummus Recipe


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

A modification of the traditional hummus recipe from the Grit Restaurant Cookbook.

Yield: 4 , Total Time: 42 minutes

Ingredients

2 15.5-oz cansGarbanzo beans; (chickpeas) drained, with liquid reserved
2 teaspoons Cumin powder
3/4 teaspoon Black Pepper; freshly ground
3/4 teaspoon Salt
1/3 cup Fresh Lemon Juice
1/4 cup Extra Virgin Olive Oil
1 teaspoon Fresh garlic; chopped
1/3 cup Tahini; (sesame seed paste)
4 whole Chipotle chiles in adobo sauce; (use more or less to taste)
2 teaspoons Adobo sauce from canned chipotle chiles; (use more or less to taste)

Preparation

Puree all ingredients except bean liquid in a food processor. Gradually add the minimum amount of chickpea liquid required to give the mixture a thick, creamy, smooth consistency. Blend until all graininess is gone. Cover and refrigerate at least 1 hour.

Note: Using 4 chiles makes this hummus mildly spicy.

More Middle Eastern Recipes:

Hummus with Preserved Lemon and Sun-Dried Tomatoes
White Bean Hummus
White Bean and Roasted Eggplant Hummus
Spicy Hummus: Quick Chickpea Spread
Babaganoush
Chunky Vegetable Hummus Spread

Save and share Chipotle Hummus recipe 

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