Lebanese Steak Sandwich Recipe

Lebanese Steak Sandwich

Total Time 5hrs 5mins
Prep 5 hrs
Cook 5 mins

Servings 4

Such a unique flavor, easy meal to prepare for your family and the kids will love. Not a typical steak sandwich!

Ingredients

1⁄2 lb thinly sliced New York strip steaks or 1⁄2 lb london broil beef
1 baguette
4 tomatoes, of your choice
1 (6 ounce) package garlic and herb goat cheese
1⁄2 cup regular mayonnaise
Marinade
cumin
extra virgin olive oil
garlic salt
paprika

Directions

1. Marinade beef for 5 hours or more in a ziplock bag.
2. Cut baguette into 4 pieces.
3. Put Baguettes in toaster or oven just to get a little crispy.
4. Sautee your beef for 2 minutes on each side.
5. Take baguettes out of the toaster and spread mayo on one side and sliced tomatoes.
6. Thinly slice your meat and place on top of tomatoes.
7. On the dry side of baguette spread your goats cheese.
8. Sprinkle some salt and pepper on the meat and there you have it!

Source: food.com

Grilled Kefta and Pita Recipe

Kefta, a popular meat dish in Lebanon, can be cooked in many different forms. What makes kefta so unique (and delicious) is it's a combination of meat, onions, and parsley. In this recipe, I will show you how Eva cooks it right inside of pita. This recipe will require some grilling, but an oven will work just as well!

Ingredients:

1 pound ground beef
One medium sized onion
1/2 cup chopped parsley
1/4 teaspoon of pepper
1/2 tablespoon salt
A Package of 8-inch pita bread (or large pita cut into fours)

Instructions:

1. In a bowl, mix all ingredients (except for pita) together
2. Open each pita, place approximately 4 ounces of mixture and flatten it on bottom pita before covering back up
3. Grill until pita is toasted or bake at 350 degrees for 15-20 minutes (the thicker the meat is, the more time you will need and a greater chance of pita burning)

Squeeze some fresh lemon juice on your kefta in the pita for more deliciousness. This is also great paired with hummus! Enjoy :)

Source: Eva's Lebanese Cooking

Spicy beef and eggplant gozleme recipe

Spicy beef and eggplant gozleme

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

To Prep 1:15
To Cook 0:45
INGREDIENTS 14
DIFFICULTY ADVANCED
SERVINGS 12

Ingredients

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

Method

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

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

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

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

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

Nutrition

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

All nutrition values are per serve.

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

Photography by Cath Muscat 

Lahmacun or Turkish Meat Pies Recipe

Lahmacun or Turkish Meat Pies

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

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

Serves: 8

Ingredients

For the crust

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

For meat mixture

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

Instructions

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

Nutrition Information
Serving size: 1 pie Calories: 508 Fat: 12.4

Grilled Steak Kebab Pitas with Ginger & Garlic Dressing Recipe

Grilled Steak Kebab Pitas with Ginger & Garlic Dressing

Serves 4 as a main course, 6-8 as a “small plate.”

Add some Mediterranean flair to tonight's grilled steak. These kebabs are simple yet flavorful; the ginger and garlic dressing drizzled over the meat and vegetables adds plenty of zing to the finished dish. The bamboo skewers need to soak for 20 minutes before assembling the kebabs, so keep that in mind before you start.

Ingredients

1/2 cup extra-virgin olive oil; more for brushing
1 Tbs. finely grated ginger
1 Tbs. green Tabasco or other jalapeño hot sauce
2 tsp. cider vinegar
1 small to medium clove garlic, finely grated or minced
Kosher salt and freshly ground black pepper
1-1/2 to 1-3/4 lb. 1-inch-thick boneless beef strip steaks (2 to 3 steaks), trimmed and cut into 1-inch cubes
6 to 8 bamboo skewers (at least 8 inches long), soaked in water for at least 20 minutes
1 large red bell pepper, cored and cut into 1-1/4- to 1-1/2- inch squares
6 to 8 pita breads, preferably pocketless
2 cups shredded lettuce, preferably a crisp variety like iceberg or romaine

Directions

In a 1-cup liquid measuring cup, whisk the 1/2 cup oil with the ginger, Tabasco, vinegar, garlic, 1/4 tsp. kosher salt, and 1/4 tsp. pepper.

Thread four cubes of meat onto each skewer, inserting a red pepper square between the cubes. (You may not need all the skewers.) Brush the kebabs with oil and sprinkle lightly with salt and pepper.

Just before grilling, lightly oil the grill grates. Set the kebabs on the grill and cook, with the lid closed, turning every 2 min., 4 to 6 min. total for medium rare. Warm the pitas on the grill.

To serve, slide each kebab off its skewer into a pita. Top each with some of the lettuce. Whisk the dressing to recombine and drizzle over the meat and vegetables.
Serving Suggestions

Pair the Grilled Steak Kebab Pitas with this Pasta Salad with Grilled Eggplant and Feta.

nutrition information (per serving):
Size : based on eight servings with eight pitas, Calories (kcal): 400, Fat (kcal): 19, Fat Calories (g): 170, Saturated Fat (g): 4, Protein (g): 20, Monounsaturated Fat (g): 12, Carbohydrates (mg): 35, Polyunsaturated Fat (mg): 2, Sodium (g): 540, Cholesterol (g): 35, Fiber (g): 2,

Source: Fine Cooking
Photo: Scott Phillips

Grilled Kofta with Bechamel Sauce Recipe

Grilled Kofta with Bechamel Sauce

Wondering what to cook for dinner tonight? Don't worry, we've got you covered! Follow the easy step-by-step process on how to whip up a savory meal of Kofta with Béchamel Sauce. This meal is sure to get you some smiles.

Preparation Time: 1 hour approximately
Cooking Time: 30 minutes approximately
Serves: 4 persons

All you need

800 g. minced beef
200 g. fresh parsley finely
300 g. brown onion finely chopped
1 tsp. al alali Garlic Powder
1/3 tsp. al alali Onion Flakes
3 tsp. salt
3/4 tsp. al alali Ground White Pepper
3/4 tsp. al alali Ground Black Pepper
3/4 tsp. al alali Paprika
1/3 cup olive oil
500 gm. potato slice
1 pack al alali Béchamel Sauce

Directions

• Prepare al alali Béchamel sauce as per directions on packet until become thick texture then keep aside
• Mix meat, chopped onion, chopped parsley, and all spices together then mold as finger shape
• Heat oil in frying pan and shallow fry Kofta from outside to become golden
• Fry potato slices in deep fryer to be cooked
• In a baking tray, place Kofta and potato behind each other
• Add al alali Béchamel Sauce on top of all and garnish with parsley.
• Place in oven for 10 minutes until ready
• Serve hot and enjoy!

Source: alalali

Beef Shawerma Recipe

Beef Shawerma

Beef shawermas are perfect for a quick and tasty meal. Try this simple recipe to prepare the shawerma marinade.

Preparation Time: 8 hours approximately
Cooking Time: 45 minutes approximately
Serves: 4 persons

All you need

For the beef:

500g ground beef, cooked
1 cup yogurt
¼ tsp. al alali Natural Vinegar
2 cloves garlic, crushed
1 tsp. al alali Ground Black Pepper
½ tsp. salt
2 cardamom
1tsp. al alali All Spice
Juice from 1 lemon
2 tbsps. sumac

For the sauce:

1 cup Tahineh sauce
2 cloves garlic, crushed
1 tbsps. yogurt

Directions

• Mix all ingredients except beef
• Add little amount of olive oil. (optional)
• Add beef to the mixture, cover and refrigerate for at least 8 hours, preferably over night
• In a large sauce pan, cook beef over medium heat for 45 minutes. If beef becomes a little dry add few tbsps. of water
• For the sauce - mix all ingredients. Set aside
• Pour sauce on top of the beef
• Serve with bread, onions, tomatoes and sumac, and enjoy!

Source: alalali

Meat Sambousah Recipe

Meat Sambousah

These half-moon shaped fried appetizers are stuffed with a tasty mixture of ground meat and onions.

Preparation Time: 1 hour 20 minutes approximately
Cooking Time: 20 minutes approximately
Serves: 10 persons

All you need

For the dough:

3 cups flour
1/2 tsp.al alali Instant Yeast, dissolved in 2 tablespoons of warm water
3/4 cup warm milk prepared from al alali Full Cream Milk Powder
1/4cup warm water
1/4cup vegetable oil
1tsp. salt

For the filling:

500g ground beef
2 medium onions, grated
2 tbsps. al alali Parsley Flakes
1/4 cup raw pineseeds
3 tbsps. vegetable oil
1tsp. salt
1/2tsps. al alali Ground Black Pepper
4 cups vegetable oil for frying

Directions

To prepare the dough:

• Mix all the dough ingredients, except the water, together.
• Slowly pour the warm water, knead all ingredients dough becomes firm
• Set aside until filling is ready.

To prepare the filling:

• In a pan, heat the vegetable oil
• Add ground beef, onions and pine-seeds,add salt and al alali Ground Black Pepper.
• Mix until meat browns. Set aside
• Add parsley to the meat mixture and mix
• On a lightly floured surface, roll the dough flat using a rolling pin.
• Use an 8cm diameter circular pastry cutter to cut the dough into circles
• Put 2 teaspoons of filling on top of the dough, fold to cover the stuffing
• Use your fingers to make tight overlapping folds and to give the sambousah its traditional shape and design
• In a large pot, heat the vegetable oil and deep fry the sambousah until golden
• Remove and place them paper towels to absorb excess oil
• Serve hot or at room temperature and enjoy

Source: alalali

Spiced koftas with lemon and houmous recipe

 
The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Spiced koftas with lemon and houmous Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Spiced koftas with lemon and houmous.

Serves 4
6 mins to prepare and 4 mins to cook
598 calories / serving

Ingredients

1tbsp olive oil
1tbsp harissa paste
½tsp paprika
½tsp cumin
500g Beef Steak Mince
2 tomatoes, sliced
4 wraps

For the houmous
1 x 400g tin chickpeas, drained
2 garlic cloves, peeled
handful coriander leaves
1 lemon juiced
½tsp ground coriander
2tbsp olive oil

To make the koftas, add the oil to a frying pan and set over a high heat. Mix the harissa, paprika and cumin into the mince, season, and form into 12 flat patties. Fry on each side for about 3 minutes, until cooked through.

Meanwhile make the houmous. Put the chickpeas, garlic, coriander leaves, lemon juice, ground coriander and oil into a blender and whizz, adding 1-2 tbsp water to loosen the mixture. Season. Divide the koftas between 4 wraps, along with some lettuce leaves and sliced tomato, and spoon on some houmous. 

From Tesco Real Food 

More from the Hummus Recipes Kitchen:

Spicy Kofte
Lamb Chops with Tahini Sauce Recipe
Middle Eastern Carrot Salad Recipe
Swiss Chard with Chickpeas and Couscous Recipe  
Crudités with White Bean Hummus Recipe  
Spiced Beef Pockets Recipe     

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Kabab Koobideh Recipe

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try  Kabab Koobideh Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make  Kabab Koobideh.

4 Servings

Ingredients:

500 grams ground lamb or beef
2 large onions (grated)
1 large egg (beaten)
4 medium tomatoes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon sumac (optional)

Directions:

Mix meat, onions, egg, salt and pepper well and leave in the refrigerator overnight (or for several hours).

Press the meat around long, thick metal skewers and shape evenly. Thread whole tomatoes on another skewer. Barbeque each side for about five minutes, turning frequently. If skewers are not available or barbequing is not possible, kabab-e koobideh can be shaped into long, thin portions on aluminum foil and grilled at high temperature in the oven. The oven should be pre-heated and kabab-e koobideh should be placed as high as possible near the source of the heat.

Serve with hot Polow (Chelow) or on middle-eastern bread. If serving with rice, some sumac may be sprinkled on top. If kabab-e koobideh was made in an oven, the juice from the kabab can be poured on rice or bread.

Source: www.iranchamber.com 

More Recipes from the Hummus Blog:

Kabab Barg Recipe
Lemon and oregano lamb kebabs recipe
Spicy chicken kebabs
Date Bake
Creamy Semolina Pudding  
Lebanese cream slice     

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Beef Tagine with Butternut Squash Recipe

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Beef Tagine with Butternut Squash Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Beef Tagine with Butternut Squash.

ake your basic beef stew to the next level by making this simple, fragrant beef tagine featuring butternut squash.

Yield: 4 servings (serving size: 1 1/2 cups)

Ingredients

2 teaspoons paprika
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1 (1-pound) beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes
1 tablespoon olive oil
4 shallots, quartered
4 garlic cloves, chopped
1/2 cup fat-free, lower-sodium chicken broth
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
3 cups (1-inch) cubed peeled butternut squash (about 1 pound)
1/4 cup chopped fresh cilantro

Preparation

1. Combine first 6 ingredients in a medium bowl. Add beef; toss well to coat.

2. Heat oil in a Dutch oven over medium-high heat. Add beef and shallots; cook 4 minutes or until browned, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in broth and tomatoes; bring to a boil. Cook 5 minutes. Add squash; cover, reduce heat, and simmer 15 minutes or until squash is tender. Sprinkle with cilantro.

Nutritional Information
 
Amount per serving
Calories: 283
Fat: 9.5g
Saturated fat: 2g
Monounsaturated fat: 4.8g
Polyunsaturated fat: 0.5g
Protein: 25.6g
Carbohydrate: 25.7g
Fiber: 4.8g
Cholesterol: 67mg
Iron: 4.6mg
Sodium: 617mg
Calcium: 103mg

Deb Wise, Cooking Light
JANUARY 2011
 
More from the Hummus Recipes Kitchen:

Lamb Tagine with Cinnamon, Saffron, and Dried Fruit Recipe
Za'atar-Crusted Chicken Schnitzel Recipe
Spicy Kofte Recipe  
Lamb Chops with Tahini Sauce Recipe
Middle Eastern Carrot Salad Recipe
Swiss Chard with Chickpeas and Couscous Recipe  

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Spiced Beef Pockets Recipe

Photo: Spiced Beef Pockets Recipe

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Spiced Beef Pockets recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Spiced Beef Pockets.

Yield: Makes 6 servings

Ingredients

2 pounds boned beef sirloin steak, fat trimmed
1/4 cup lemon juice
1 teaspoon ground allspice
About 1/4 teaspoon pepper
12 Roma tomatoes (2 lb. total)
6 pocket breads (6 to 7 in. wide), cut in half crosswise
Salt
1/2 cup thinly slivered red onion
1/4 cup chopped parsley
1 cup diced dill pickles or cucumber
1 cup Sesame Yogurt Sauce

Preparation

1. Rinse beef and pat dry; slice crosswise into 1/8-inch-thick strips 2 1/2 inches long. In a bowl, mix beef, lemon juice, allspice, and 1/4 teaspoon pepper; let stand 10 minutes.

2. Meanwhile, rinse and core tomatoes; cut each in half lengthwise. Set halves, skin up, in a 10- by 15-inch baking pan. Broil about 4 inches from heat until richly browned, 6 to 9 minutes. Reduce oven temperature to 200°. Stack pocket breads and wrap in foil. Warm in oven with tomatoes until ready to serve, 5 to 10 minutes.

3. Set a 10- to 12-inch nonstick frying pan over high heat. When hot, add beef mixture; stir until meat is no longer pink, 4 to 5 minutes. With a slotted spoon, transfer beef to a wide bowl or platter. Boil juices until reduced to 1/4 cup, 2 to 4 minutes; pour over meat. Stir in salt to taste.

4. Arrange tomatoes beside beef. Sprinkle onion and parsley over meat. Serve pocket breads, pickles, and Sesame Yogurt Sauce alongside. To eat, spoon beef mixture, tomatoes, onion, and pickles into pocket bread halves. Add yogurt sauce to taste.

Hilda and Ray Marangosian, San Mateo, California, Sunset
APRIL 2002
 
More from the Hummus Recipes Kitchen:

Ground Lamb and Hummus Pita "Pizzas" Recipe
Hummus-and-Rice Fritters with Mediterranean Salad Recipe
Chicken Tagine With Olives Recipe
Smoky Eggplant & White Bean Dip with Pita Crisps Recipe
Lemony Hummus Sandwich with Cucumber, Radish Sprouts, and Red Onion Recipe
Chicken and chickpea tabouli salad recipe 

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Adas Polow Recipe

Photo: Adas Polow Recipe

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Adas Polow recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Adas Polow.

4 Servings

Ingredients:
 
500 grams ground beef or lamb
500 grams long-grain or basmati rice
400 grams lentils
100 grams dates (pitted)
120 grams raisins
1/2 teaspoon saffron
2 large onions
cooking oil
1 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon black pepper

Directions:
 
Soak rice in water for 3-4 hours, then cook in salted water for 10-15 minutes using a non-stick pot until it just softens. Drain water and empty the pot.

Bring 2-3 cups of water to boil. Wash lentil and add to water with a bit of salt. Cook over medium heat for about 15-20 minutes until tender.

Peel and thinly slice onions. Fry in oil until slightly golden. Add ground beef or lamb, salt, turmeric and black pepper, and fry over medium heat for about 10 minutes. Add one cup of hot water and cook until water has been mostly absorbed.

Wash raisins and dates. Pour 1/2 cup of water and some oil in the non-stick pot. Pour in half of the rice. Follow with meat, lentil, raisins, dates and raisins. Then add in remainder of rice. Cook over low heat for about 20 minutes. Dissolve saffron in 1/3 cup of hot water and pour over the rice. Mix well before serving.

Adopted from Iran Chamber Society
 
More from the Hummus Recipes Kitchen:

Salad-e Shirazi Recipe
Beetroot, chickpea and feta salad recipe
Harissa fish with fattoush Recipe
Rice salad with chickpeas, avocado & roast capsicum recipe
Chicken tabouli salad Recipe
Hummus salad dip recipe 

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Moroccan Beef Kebabs with Curried Couscous, Raita and Charmoula Vinaigrette Recipe

Photo: Moroccan Beef Kebabs with Curried Couscous, Raita
and Charmoula Vinaigrette Recipe

Total Time:
2 hr 10 min
Prep: 1 hr 20 min
Inactive: 10 min
Cook: 40 min

Yield: 4 servings
Level: Intermediate

Ingredients

Couscous:
2 1/2 cups warm water
1 tablespoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 1/2 cups fine couscous
3 tablespoons olive oil

Raita:
1 cup Greek yogurt
1 tablespoon minced fresh mint
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 small English cucumber, peeled, seeded, diced

Charmoula Vinaigrette:
1/2 cup olive oil
1/4 cup lemon juice
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 tablespoon minced garlic
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne
Salt and freshly ground black pepper

Moroccan Beef Kebabs:
1 1/2 pounds ground beef
1/2 cup finely minced red onion
2 ounces nonfat powdered milk
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1 tablespoon ground ginger
1 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Olive oil, for brushing
Pita bread, warmed, for serving

Directions

For the couscous: Preheat the oven to 400 degrees.Place the water in an ovenproof casserole. Whisk the curry, salt pepper into the water. Whisk the couscous into the water. Let the couscous stand for 10 minutes to absorb the water.

Pour half of the olive oil into the couscous. Work the olive oil into the couscous by hand, rubbing the kernels to fluff the couscous break up any clumps, making sure that the couscous is evenly coated with the oil. Place the casserole into the oven and bake for 20 minutes.

Remove the casserole from the oven and pour the rest of the oil into the couscous. By hand or with a spoon, work the oil through the couscous, breaking up any clumps.

For the raita: Place the yogurt, mint, cumin, salt and cucumbers in a bowl and stir to combine. Check the seasoning and adjust if necessary. Refrigerate until time to use.

For the vinaigrette: Place the oil, lemon juice, cilantro, parsley, garlic, cumin, paprika and cayenne in a bowl and stir to combine. Season the charmoula with salt and pepper.

For the kebabs: Combine the beef, onions, powdered milk, cilantro, mint, ginger, cayenne, salt and pepper in a bowl and mix thoroughly to combine. Divide the mixture into 8 balls. Form each ball into a kebab cylinder about 3 inches long. Refrigerate the kebabs until ready to grill.

In the meantime soak, wooden skewers in water. Heat the grill to high heat. Insert the skewers into the kebabs. Brush the kebabs with olive oil and grill until they are cooked, 34 minutes per side.

To complete the dish, place a mound of couscous on a serving plate for each person. Place 2 kebabs on each plate. Garnish the plate with the raita and drizzle the charmoula on the kebabs. Serve with warm pita bread.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Recipe courtesy Charlie McManus, Crown Bar

SHOW: Diners, Drive-Ins and Dives
EPISODE: Hittin' the Grill

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Seared Strip Steak with Lemony Couscous Tabbouleh Recipe

Photo: Seared Strip Steak with Lemony
Couscous Tabbouleh Recipe

Put a Middle Eastern spin on tonight’s steak dinner. With fresh lemon and plenty of herbs like mint and parsley, the tabbouleh is a wonderful complement to the meat.

6 Tbs. couscous
6 Tbs. extra-virgin olive oil
Kosher salt
2 New York strip steaks (or loin steaks), each 1-inch thick (about 1-1/2-lb. total)
1 tsp. ground cumin
1-1/2 tsp. chopped fresh thyme
3 Tbs. chopped fresh mint 
3 ripe plum tomatoes, cored and cut into 1/2-inch dice (about 1-1/2 cups)
2 cups loosely packed chopped fresh flat-leaf parsley (from about 2 large bunches)
4 scallions (white and green parts), thinly sliced (about 1/2 cup)
2 Tbs. fresh lemon juice; more if needed
Warmed pita bread, cut into wedges

Heat the oven to 400°F.

In a small saucepan over medium heat, bring 1/2 cup water to a boil. Remove from the heat, add the couscous, 1 Tbs. of the olive oil, and 1/4 tsp. salt. Stir well, cover the pan, and let sit for 5 min. Fluff the couscous with a fork and spread on a large plate to cool.

Meanwhile, season the steaks on all sides with 1-1/2 tsp. salt and a few generous twists of pepper. In a small bowl, mix the cumin, thyme, and 1 Tbs. of the mint and rub all over the steaks.

In a large bowl, season the tomatoes with 1 tsp. salt and a few generous grinds of black pepper. Add the couscous, parsley, scallions, and 1 Tbs. of the mint and toss. In a small bowl, whisk together the lemon juice and 3 Tbs. of the olive oil. Add to the couscous mixture and toss well. Taste and add more lemon juice if needed.

Heat a large cast-iron pan or a large, heavy ovenproof skillet over medium-high heat. When the pan is very hot (water spattered over the pan will immediately evaporate), add the remaining 2 Tbs. oil and the steaks; sear, moving them only to flip, for 2 min. on each side. Put the skillet in the oven and cook for about 5 min. for medium rare. Transfer the steaks to a carving board and let them rest for 5 min. before slicing them into thin strips. Sprinkle with the remaining 1 Tbs. mint and serve with the tabbouleh and pieces of warmed pita bread.

Serving Suggestions

This dish calls for warmed pita bread. If you’ve got a couple of hours before dinner and you’re feeling inspired, make Homemade Pita Bread and grill in batches.

nutrition information (per serving):

Size : without pita; Calories (kcal): 610; Fat (g): 35; Fat Calories (kcal): 320; Saturated Fat (g): 8; Protein (g): 53; Monounsaturated Fat (g): 21; Carbohydrates (g): 20; Polyunsaturated Fat (g): 2; Sodium (mg): 380; Cholesterol (mg): 130; Fiber (g): 3;
  Photo: Scott Phillips
From Fine Cooking 56 , pp. 82C
February 1, 2003  

More Recipes from the Hummus Blog:

Zucchini Béchamel
Zucchini fritters
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Moroccan briouats    
Moroccan lamb pan-fry    
Lemon and oregano lamb kebab

Save and share Seared Strip Steak with Lemony Couscous Tabbouleh Recipe

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Zucchini Béchamel Recipe -how to make Zucchini Béchamel

Zucchini Béchamel Recipe

Cuisine: Lebanese
Category: Red Meat
Serves: 5 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     25 minutes
Cooking time :     45 minutes

Ingredients

10 medium zucchini or 1 kg, cut into round slices

1 tablespoon olive oil

1 medium onion or 150 g, chopped

350 g lean minced beef

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground black pepper

1 medium tomato or 150 g, cut into round slices

for the béchamel sauce:

4 cups skimmed milk or 1 liter

1 sachet MAGGI® Béchamel Mix

¼ cup parmesan cheese or 30 g, grated  

Preparation

Boil zucchini in salty boiling water for 5-6 minutes or until zucchinis become tender. Pour in strainer, cool under water and set it aside in the strainer to be well strained.

Warm the olive oil in a large pan, sauté the onions for 2-3 minutes or until tender. Add minced beef and cook for 4-5 minutes with constant stirring until it is cooked and brown in color. Season with spices. Remove from heat.

In a separate saucepan, mix the skimmed milk with the MAGGI® Béchamel Mix , bring to boil and cook for 2 minutes until the sauce reaches the desired thickness.

Spoon some of the béchamel sauce into the bottom of an oven dish. Arrange half of the zucchini slices add the minced beef mixture on top then arrange the tomato slices and top with the other half of zucchini.

Pour the rest of the béchamel sauce on top of the dish and sprinkle the cheese over the béchamel sauce.

Bake in a 200°C preheated oven for 25-30 minutes or until top becomes golden.

Cooking tips :     Grill tomato from both sides to add a grilled taste and to reduce the tomatoes’ water.  

More Recipes from the Hummus Blog:

Zucchini fritters
Chicken Koftas
Moroccan briouats  
Moroccan lamb pan-fry    
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Basaleya with Lentil Recipe

Photo: Basaleya with Lentil Recipe

The Hummus Recipes blog: The home of hummus dips and traditional Middle Eastern food invites you to try Basaleya with Lentil Recipe. Enjoy the Middle Eastern cuisine and learn how to make Basaleya with Lentil. 

Cuisine: Syrian
Category: Levant
Serves: 5 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     25 minutes
Cooking time :     50 minutes

Ingredients

2 tablespoons vegetable oil

400 g lamb, or beef, cut into medium cubes

2 medium onions or 250 g, sliced

1 cup green lentil or 180 g, washed

1 medium tomato or 150 g, peeled and diced

1 tin canned chickpeas, drained

6½ cups water or 1625 ml

2 cubes MAGGI® Chicken Bouillon

2 tablespoons tomato paste

½ teaspoon chili paste

¼ teaspoon seven spices

¼ teaspoon ground cinnamon

Preparation

Heat the oil in a large pot. Add the meat and cook for 4 minutes or until brown in color then add onion and fry until it's tender.

Add the lentil, tomato, chickpeas, water and MAGGI® Chicken Bouillon cubes. Bring to boil and simmer uncovered on low heat for 40 minutes or until meat and lentil are well cooked.

Add tomato paste, chili paste and spices (add more salt if needed) then simmer for additional 5 minutes, stirring irregularly. Remove from heat and serve.

Serving tips :     Serve this dish with vermicelli rice. 

Nutritional Information 
Energy :     465.00 Kcal
Protein :     28.00 g
Carbohydrate :     43.00 g
Fats :     20.00 g 

More from the Hummus Recipes Blog:

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Kofta With Lemon Sauce
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Save and share Basaleya with Lentil Recipe

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Kofta With Lemon Sauce Recipe

Photo: Kofta With Lemon Sauce Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Kofta With Lemon Sauce Recipe. Enjoy the Middle Eastern cuisine and learn how to make Kofta With Lemon Sauce.

Serves : 8  Persons
Duration : 30 Min

Ingredients:

1     Kilo     Meat
1     Medium     Sliced Onion
3     Cloves     Garlic
4/1         Parsley
1     Tablespoon     Meat spices
1     Teaspoon     Cinnamon
1     Teaspoon     Ground Cardamom
1     Teaspoon     Coriander
1     Teaspoon     Cumin
2     Teaspoons     Salt
2/1     Teaspoon     Black pepper
4/1     Cup     Flour
2     Tablespoons     Oil
3     Large     Sliced onion
2     Cloves     Minced Garlic
3     Cups     Broth or water
2/1     Cup     Lemon Juice
1     Tablespoon     Dried mint
2     Pieces     Chili pepper (cut in halves)

Preparation:

1. Grind the meat, onion, garlic and the parsley. Add the meat spices, cinnamon, cardamom, coriander, salt and pepper. With your fingertips, mix all the ingredients until well-mixed and smooth Kofta forms. Shape the Kofta into small balls.
2. Place the flour in a shallow dish.
3. Roll the Kofta balls in the flour to coat well.
4. Heat 1 tablespoon of oil in a shallow frying pan over medium heat.
5. Add the Kofta balls and fry until golden brown.
6. With a slotted ladle, transfer the Kofta balls to an oven dish.
7. Add the rest of the oil to the frying pan. Stir in the onion and garlic. Add the water, lemon juice, mint and chili pepper. Let the sauce boil for two minutes, then pour over the Kofta.
8. Cover the dish with aluminum foil.
9. Fit the middle rack in the oven. Preheat oven to 350 degrees.
10. Bake the Kofta for 30 minutes. Serve with white rice.
 
More Recipes from the Hummus Blog:

Cheese turnovers (White Cheese Burek)
Broiled Chicken with Herb
Bokhari Rice  
Chicken tabouli salad    
Baba Ghanouj – Roasted Eggplants With Garlic and Tahin
Roasted Green Wheat with Chicken ( Freekeh ma’ djej) 

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Spicy Meatballs in Pomegranate BBQ Sauce Recipe

Photo: Spicy Meatballs in Pomegranate BBQ Sauce Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Spicy Meatballs in Pomegranate BBQ Sauce recipe. Enjoy the Middle Eastern cuisine and learn how to make Spicy Meatballs in Pomegranate BBQ Sauce.

Cuisine: Arabic
Category: Appetizers
Serves: 8 persons
Difficulty: Easy
Cost: Medium

Preparation time :     20 minutes
Cooking time :     30 minutes

Ingredients

for meatballs:

250 g minced beef

250 g veal sausage, spicy, casing removed

250 g sausage, casing removed

¼ cup water or 60 ml, hot

1 cube MAGGI® Chicken Bouillon or 10 g

1 tablespoon dried oregano

1 tablespoon dried basil

1 medium onion or 150 g, finely chopped

6 cloves garlic, crushed

½ loaf french bread or 150 g, cut into small pieces

for sauce:

1 teaspoon butter

1 small onion or 50 g, finely chopped

½ cup water or 125 ml, hot

1 cube MAGGI® Chicken Bouillon or 10 g

½ cup pomegranate molasses or 120 ml

1/3 cup barbecue sauce or 90 ml

Preparation

Preheat oven to 180 degrees C and place oven rack to middle position.

Line the bottom of an oven tray with aluminum paper for easy clean up.

In a large mixing bowl, combine Minced Meat and both types of Sausages until evenly mixed.

Add Water and crumbled MAGGI® Chicken Bouillon , Oregano, Basil, Garlic and Onions and mix for another 3-4 minutes with hand or a wooden spoon.

Gradually mix in the small bread pieces until all ingredients are well incorporated.

Shape mixture into golf-ball size meat balls and place on oven tray. Bake in a preheated oven for about 20 minutes or until meatballs are cooked and golden on top.

Meanwhile to prepare sauce, melt Butter on medium heat and sauté Onions in a sauce pan until soft; add Water, MAGGI® Chicken Bouillon and remaining ingredients. Turn heat to low and allow to simmer for 15 minutes, stirring occasionally until sauce slightly thickens.

To serve, place cooked meatballs in a mixing bowl, cover with Sauce and toss around to insure all meatballs are covered. Serve hot in a serving.

Tips : Meatballs can be made in advance and kept in the freezer for up to 1 month.

Nutritional Information

Energy :     350.00 Kcal
Protein :     19.00 g
Carbohydrate :     21.00 g
Fats :     22.00 g 

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Lamb kofta with fattoush
Turkish lamb, feta & spinach melts
 
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Turkish steak sandwich recipe

Photo: Turkish steak sandwich recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Turkish steak sandwich Recipe. Enjoy the Middle Eastern cuisine and learn how to make Turkish steak sandwich.

The fun of pub-style sandwiches is getting messy - ditch the cutlery, grab a napkin and dig right in.

To Prep 0:30
To Cook 0:10
INGREDIENTS 7
DIFFICULTY EASY
SERVINGS 4

Ingredients
 
3 small red capsicums, halved, seeded
Olive oil spray
Olive oil, to drizzle
4 (about 250g each) beef porterhouse or scotch fillet steaks, halved horizontally
1 loaf Turkish bread, cut crossways into 4 pieces, split
1 baby cos lettuce, leaves separated
125g hummus 

Method

Preheat grill on high. Place capsicum, skin-side up, on a baking tray. Spray with oil. Cook under grill for 8-10 minutes or until charred and blistered. Transfer to a sealable plastic bag and set aside for 5 minutes to cool slightly. Peel and discard skin. Cut into thin strips. Place in a bowl and drizzle over a little oil. Season with salt and pepper.
 
Meanwhile, heat a large frying pan or chargrill over medium-high heat. Spray with oil. Season the steaks with salt and pepper. Add to the pan and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
While the steaks are resting, place the bread on a baking tray and cook under grill for 1-2 minutes each side or until golden.
Divide bread bases among serving plates. Top with lettuce, steak, hummus, capsicum and remaining bread. 

Notes

With a twist: For a different flavour, swap beef for lamb and use chargrilled marinated eggplant instead of the capsicum.

Nutrition

Energy 3220kJ
Fat saturated 14.00g
Fat Total 38.00g
Carbohydrate sugars -
Carbohydrate Total 58.00g
Dietary Fibre 7.00g
Protein 51.00g
Cholesterol -
Sodium -
 
Australian Good Taste - October 2010 , Page 66
Recipe by Kerrie Ray  

More Recipes from the Hummus Blog:
 
Hummus Pita
Steak sandwich 
Turkish lamb, feta & spinach melts 
Chicken Shawarma 
Baked Falafel Sandwiches with Yogurt-Tahini Sauce 
Falafel and hummus on pita bread

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