ZAATAR ROASTED POTATOES RECIPE

Zaatar Roasted Potatoes – Crispy stir-fried potatoes with Zaatar spice mix

Zaatar is a Middle Eastern spice mix which has very delicate tangy flavours. It is mainly used as a topping for different types of Middle Eastern bread. The most popular is Zaatar Manakeesh, the generous sprinkle of olive oil mixed zaatar takes this manakeesh to a different level.

Yesterday when I was planning for my lunch I didn’t have many vegetables in the refrigerator. I love the flavour of Zaatar spice so much but there are not many recipes to use the spice blend. I did have a few boiled potatoes, so I tried making stir fried potatoes with zaatar and it turned out so awesome. Everybody loves it so much that nobody waited till lunch and the potatoes are finished as a snack with labneh. Such an easy,quick and delicious recipe with just two ingredients!!

Zaatar spice mix is very easily available in the gulf region and in metro cities of India, if you want you can easily make this spice mix .

Crispy potatoes stir fried with zaatar spice mix

Servings 3 people

Prep Time 10 minutes
Cook Time 10 minutes

Ingredients

4 medium Potatoes / Aloo boiled
3 tbsp Zaatar spice Mix
To taste Salt / Namak
4 tbsp Olive Oil / Zeitoun Ka Tel

Instructions

1. Peel the boiled potatoes and chop into medium size cubes.
2. Heat oil in a heavy bottom frying pan.
3. Add the potato cubes and stir fry for about 2-3 minutes on medium heat till they get a nice golden colour (you can also deep fry the potatoes )
4. Now add salt and zaatar spice mix and stir for a minute on low heat.
5. Serve hot as a starter with labneh or your choice of tangy sauce.

Recipe Notes
Serving suggestion- serve as a starter or side dish .

Source: Maayeka

Fatteh Tahini Chickpeas with Yoghurt Recipe

Course Lent Dish, Main Dish | Cuisine Lebanese | Servings 4 full portions |  Prep Time  10 minutes | Cook Time 15-20 minutes

Ingredients

2 cans Chick peas Drained and washed with fresh water
1 cup Tahini Sauce
1/2 cup Water
500 gr Plain Yogurt Lebanese or Mediterranean
1 loaf Lebanese Pita Bread Toasted and broken in small pieces
1/2 tsp Lebanese 7-Spices
Salt to taste

For Toppings

3 tbsp pine kernels Fried. Add the quantity if you are a fan of nuts in the food like me.
1 tbsp garlic mashed
1 1/2 tbsp butter unsalted
1 tbsp Vegetable oil

Preparation

1. Prepare the Tahini Sauce as per my recipe "How to Make Tahini Sauce". Meanwhile toast the bread, and mash the garlic.
2. Over medium heat, mix the Tahini Sauce with the Chick Peas while adding water gradually. Season with the 7-Spices and salt, and cook for 10 minutes, stirring occasionally, while you fry the Pine Kernels.
3. Heat the oil and the butter, add the spoon of garlic, and fry softly over medium heat until it gets a yellowish golden look and a crispy texture. It should take few seconds. Set aside in the frying pan.

Serving

1. You have the option to pour the Chickpeas with its Tahini sauce into 4 soup plates or into one deep serving plate.
2. In any case, cover with a layer of small pieces of toasted bread. Follow with a generous layer of plain yogurt.
3. Top it with the fried pine kernels, and pour on the fried garlic with its warm oil-butter liquid.
4. To be consumed at once. The particularity if this dish is in the duality of warm and cold, and of the crispiness and softness.

Recipe Notes

You may prepare this dish ahead of time. At the time of serving, fry the garlic while warming the chickpeas, and then layer up all.

Middle Eastern Bulgur Salad Recipe

Prep Time 15 min
Total Time 45 min
Servings 4

Stuff tomatoes with a global vegetarian salad mix of bulgur, garbanzos, cucumber and feta.

Ingredients

1 cup boiling water
3/4 cup uncooked bulgur
1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
1 small cucumber, chopped (1 cup)
8 medium green onions, thinly sliced (1/2 cup)
1/2 cup crumbled feta cheese (2 oz)
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
2 tablespoons olive or vegetable oil
1/2 teaspoon salt
4 medium tomatoes

Directions

1. In small bowl, pour water over bulgur. Let stand 30 minutes.

2. Meanwhile, in large bowl, mix remaining ingredients except tomatoes. Core tomatoes. Make 4 cuts in each tomato from top to bottom without cutting all the way through bottom of tomato. Place tomatoes on individual plates.

3. Stir bulgur into bean mixture; spoon into tomatoes.

Adopted from Petty Crocker

Lebanese Mtabal Eggplant Salad Recipe

A dish of all season, refreshing in hot summer days, great companion of grills, and suitably appealing for your Christmas dinner celebration!

It is refreshing indeed, and delicious and nutritious. We love it with Lebanese Pita Bread, as a salad for grills, as a side dish or in the Mezza menu. Adopted from Easy Lebanese Recipes.

Servings 5 portions
 Prep Time  20 minutes
Cook Time 10 minutes

Ingredients

2 Eggplant (medium) peeled and cut roughly
2 Fresh Tomato diced
1 Green pepper diced small
5-6 Spring onions (without the stems), sliced finely
2 cloves garlic crushed
1/2 bunch Fresh parsley chopped; leave 2 tbsp aside for garnishing

Dressing

1/2 cup Lemon juice
1/4 cup olive oil extra virgin
Salt & Pepper

To Garnish (Optional)

1 tbsp tomato (small) diced
1-2 tbsp Pomegranate berries

Instructions

1. Cook the eggplant pieces in the microwave for 10 minutes. Remove and mash with a fork. Chill i n the fridge for 10 minutes while you chop your vegetables and prepare the dressing.
2. In a cup, mix the dressing ingredients.
3. Add the crushed garlic to the eggplant, and blend well with a spoon. Add the remaining vegetables, combine well, pour on the dressing and mix well without smashing the tomatoes.
4. Transfer into a serving plate, and garnish with diced tomato and chopped parsley.

Recipe Notes

Don't have a microwave?

Make few incises in the Eggplants (unpeeled), roast them in the oven, then skin them off, and mash coarsely.

Falafel Wraps - Grilled Vegetables & Salsa Recipe

Falafel Wraps - Grilled Vegetables & Salsa

Recipe by Jamie Oliver from Jamie's 15 Minute Meals - Lifestyle Food

21 Ingredients Serves 4

Try your hand at this quick and delicious vegetarian meal.

Ingredients

Falafel

1 x 400g tin of mixed beans
1 x 400g tin of chickpeas
1 lemon
1 tbsp harissa
1 heaped tsp allspice
1 heaped tbsp plain flour
1 bunch of fresh coriander
olive oil

Sides

2 mixed-colour peppers
4 spring onions
8 small wholewheat tortillas
1 tbsp Lingham's chilli sauce
250g low-fat cottage cheese
optional: pickled red cabbage

Salsa

1 big handful of mixed-colour ripe tomatoes
½ –1 fresh red chilli
½ a clove of garlic
1 lime

Ingredients out

Food processor (bowl blade)
Large frying pan, medium heat
Griddle pan, high heat

Method

1. Drain the beans and chickpeas and put them into the processor • Finely grate in the lemon zest, then add a pinch of salt and pepper, the harissa, allspice, flour and coriander stalks (reserving the leaves) • Blitz until smooth, scraping down the sides of the processor if needed • Scrape out the mixture and use clean, wet hands to quickly divide and shape it into 8 patties about 1.5cm thick • Put 1 tablespoon of oil into the frying pan and add the falafels, turning when golden and crisp

2. Rip the seeds and stalks out of the peppers, tear each one into bite-sized chunks and put on the griddle pan with the trimmed and halved spring onions and a pinch of salt and pepper, turning when charred • Put the tomatoes, chilli and half the coriander leaves into the processor • Squash in the unpeeled garlic through a garlic crusher, squeeze in the lime juice, whiz until fine, then season to taste and pour into a serving dish

3. Pop the tortillas into the microwave (800W) for 45 seconds while you marble the chilli sauce into the cottage cheese • Squeeze the juice of half the zested lemon over the charred veggies, then take with the falafels to the table, scattering everything with the rest of the coriander • Let everyone assemble their own wraps, and serve with pickled red cabbage, if you like.

Lebanese Bulgur Recipe

Lebanese Bulgur

By Geema
Grom Food.com

Prep Time: 50 mins | Total Time: 50 mins | Servings: 4-6

"This delicious recipe is from Burt Green and is my favorite way to eat whole wheat bulgur. It easy and fabulous as a side dish for a wide variety of meat or vegetarian meals. Please try this."

Ingredients

1/3 cup olive oil
1 onion, chopped
2 garlic cloves, minced
1 teaspoon dried basil
1 cup bulgur
1 cup tomatoes, seeded and chopped
1 1/2 cups vegetable broth or 1 1/2 cups chicken broth, heated
1 tablespoon honey
1 tablespoon tomato paste
salt and pepper
1 pinch cayenne (optional)
2 tablespoons chopped fresh parsley

Directions

1. Heat the oil in a medium saucepan over medium heat.
2. Add the onion and cook until lightly browned, about 3 minutes.
3. Add the garlic and cook for another minute.
4. Stir in the tomatos and basil, cooking 2 more minutes.
5. Stir the bulgur into the tomato mixture, making sure that the bulgur is well coated.
6. Stir in the hot broth, reduce the heat to low and cook, covered, for 5 minutes.
7. Add the honey, tomato paste, salt, pepper and cayenne to the bulgur mixture.
8. Continue to cook, covered until the bulgur is tender and all the liquid has been absorbed, about 25 minutes.
9. Turn off the heat and let sit for 10 minutes.
10. Sprinkle the parsley over the top.

Salatah El Loobyea (Lebanese Green Bean Salad) Recipe

Salatah El Loobyea (Lebanese Green Bean Salad)

By Cluich
Photo by Annacia
From Food.com

Prep Time: 10 mins
Total Time: 25 mins
Servings: 4

"This is a nice change of pace from the typical bland way of serving green beans. I like to chill before serving, but they can also be served at room temperature. (Note: Prep time doesn't include letting the onion sit in the dressing or chilling in the fridge.)"

Ingredients

1 lb green beans
2 garlic cloves, crushed
1 medium onion, thinly sliced
1 tablespoon lemon juice
2 tablespoons olive oil
salt and pepper, to taste

Directions

1. Combine all ingredients except the green beans to make a dressing. Let the onion marinate in the dressing for at least one hour (the longer, the better).
2. Snap the ends from the green beans. If they're large, break them further so they're about the size of your index finger. Cook in boiling weater until tender, then drain.
3. Mix with the dressing, being sure to coat the green beans well. Let cool and serve, or better yet, chill in the refrigerator before serving.

Za'atar Manoush Recipe

Za'atar Manoush

Za'atar manoush is the Lebanese pizza! What makes this dish a favorite for many is the delicious mixture (za'atar) that you spread onto the dough. This mixture is made of spices and roasted sesame (it smells heavenly) and can also be eaten with pita bread. We typically eat manoush for breakfast or lunch with tomatoes, cucumbers, and a Lebanese yogurt spread called labneh.

Za'atar Manoush Ingredients:

10-12 ounces of dough (depending on how thick you want)
Olive oil
Za'atar spread (can be found in most Middle Eastern stores or check out Eva's recipe for it below)

*Makes one pan or 8 slices

Za'atar Ingredients:

1/4 cup za'atar
1/4 cup sumac
2 tablespoons of sesame seeds
Teaspoon of salt
8 tablespoons of olive oil

Instructions (with Za'atar recipe):

1. Heat non-stick pan on low heat and once heated, add sesame seeds to toast. Be sure to stir often so they don't burn (this step should only take a few minutes)
2. Once the sesame seeds are toasted or have turned a brown color, add za'atar, sumac, and salt and toss them together for a few minutes over the heat.
3. Turn stove off and place mixture into a mixing bowl with 8 tablespoons of olive oil (more or less depending on how oily you want)

Now that you have your mix, here are the instructions for the manoush:

4. Preheat your oven to 425 degrees
5. Butter the bottom of a baking pan
6. Spread out dough on pan as evenly as possible (like making a pizza)
7. If you bought your za'atar mix pre-made, add 4-8 tablespoons of olive oil
8. Spread za'atar mix over dough evenly and use your fingers to press down on the dough to avoid bubbles
9. Cook in oven for up to 20 minutes on the bottom rack or until the bottom is a golden brown and for up to 5 minutes on the top rack until top is golden brown (you can cook for longer depending on how crispy you want)
* Cook time may vary depending on your oven and how thick the dough is, you may have to turn your pan around as it cooks

Source: Eva's Lebanese Cooking

Lebanese Mjadra - Lentil & Rice Lettuce Cups Recipe

Total Time 1hr
Prep 10 mins
Cook 50 mins

Servings 6

These are a popular Lebanese dish. They are also vegetarian and gluten free. For gluten free ensure the stock used is labeled as GF or homemade. Can be served with natural yogurt if desired. These make a great gluten free lunch- no bread and packed full of protein.

Ingredients

1 cup red lentils or 1 cup brown lentils
1⁄2 cup olive oil
2 medium onions, finely sliced
1 cup long grain rice
1 cup vegetable stock or 1 cup chicken stock
iceburg lettuce cup
2 lemons, cut into wedges

Directions

1. Using a medium saucepan, bring lentils and 4 cups of water to the boil on a high heat. Cover, reduce the heat to medium and simmer for 20 minutes.
2. Meanwhile, heat oil in a frying pan. Cook the onion for 5 minutes, until soft and golden.
3. Add half of the onion to the lentils. Also add the rice and stock. Season with salt. Return to the boil and cook for another 20 minutes, until thick and creamy.
4. With the remaining half of the onion -- continue to fry for another 10 minutes. It should be dark brown and caramelized.
5. Add the caramelized onion to the lentils and cook another 5 minutes. Stir occasionally.
6. To serve- spoon lentils into lettuce cups and serve with lemon wedges, pepper and yogurt if desired.
7. For vegetarian do not use chicken stock.

Source: food.com

Mohamara Salad Recipe

Mohamara Salad

 

It is time for you to start preparing the famous Mohamara salad at home. Prepare it to your family to enjoy the special taste while gaining the benefits of oats!

Preparation Time: 15 minutes approximately
Serves: 4 persons

All you need

1 1/2 cups Ground Walnut
1/2 cup Breadcrumbs
1 cup al alali White Oats
2 tbsps. al alali Chili Powder
1/2 medium onions grated
2 tbsps. al alali Paprika
1 tbsp. al alali Tomato Paste
1 tsp. cumin
3/4 cup olive oil
1/4 cup al alali Tomato Ketchup

Directions

• Add breadcrumbs, al alali White Oats, al alali Chili Powder, onions, al alali Paprika , Tomato Paste, cumin to ground walnut
• Pour olive oil over the mixture, mix in a blender until smooth and spreadable
• Garnish Mohamara with walnut and olive oil
• Serve as an appetizer or with Kebeh and enjoy!

Source: alalali

7 Layer Lebanese Hummus Dip Recipe

7 Layer Lebanese Hummus Dip

A fun twist on everyone’s favorite appetizer, this Middle Eastern seven-layer dip is made with creamy hummus, crunchy vegetables, toasted pine nuts and a drizzle of olive oil and za’atar.

Ingredients

1 ten-ounce container Sabra Classic Hummus
½ cup diced cucumbers
1 roma tomato - seeded and diced
¼ cup scallions - thinly sliced
2 tablespoons minced parsley
2 tablespoons pine nuts - toasted
1 tablespoon olive oil
1 tablespoon za'atar
1 tablespoon lemon juice
pita chips to serve

Instructions

Spread hummus in a thin layer on a large plate or serving platter.
Sprinkle hummus with cucumbers, tomatoes, scallions, parsley and pine nuts.
Drizzle platter with olive oil, za'atar and lemon juice before serving with pita chips.

Notes
Calories do not include pita chips.

Nutrition Information
Serving size: ¼ cup Calories: 97 Fat: 8.6 g Saturated fat: 1.4 g Unsaturated fat: 7.2 g Trans fat: 0 Carbohydrates: 5.3 g Sugar: .5 g Sodium: 122 mg Fiber: 1.2 g Protein: 2.3 g Cholesterol: 0 mg

Source: The lemon Bowl

Imam Baildi Recipe

Imam Baildi

Servings: 4

Ingredients

2 eggplants
2 tablespoons olive oil
2 onions (sliced)
4 cloves garlic (chopped)
4 tomatoes (peeled and diced)
1 green pepper (seeded and sliced)
1 teaspoon oregano
salt and pepper to taste
1 handful parsley (chopped)
2 tomatoes (sliced)
1/2 onion (sliced)

Directions

1. Slice the eggplants in half lengthwise, scoop out the middles and chop them.
2. Salt the eggplant shells and chopped middles and let rest in a strainer for 203-30 minutes.
3. Roast the eggplant shells in a preheated 400F/200C oven until tender, about 15-20 minutes.
4. Rinse the salt from the eggplant and pat dry.
5. Heat the oil in a pan.
6. Add the onions and saute until the onions are tender, about 7-10 minutes.
7. Add the garlic and saute until fragrant, about 1 minute.
8. Add the chopped eggplant, tomatoes, green pepper, oregano, salt and pepper and cook until the sauce thickens, about 25 minutes.
9. Remove the sauce from the burner and stir in the parsley.
10. Place the eggplant shells in a baking dish, fill them with the mixture and top with the sliced tomatoes and onions.
11. Fill the dish with hot water until it goes halfway up the eggplant shells.
12. Bake in a preheated 400F/200C oven until the water has evaporated and the tomatoes and onions are well roasted and caramelized, about 1 hour.

Source: Closet Cooking

Tomato and pomegranate salad recipe

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

I rarely rave about my own recipes but this is one I can just go on and on about. The definition of freshness with its sweet and sour late-summer flavours, it is also an utter delight to look at. But the most incredible thing about it is that it uses a few ingredients that I have been lovingly cooking with for many years, and believed I knew everything there was to know about, yet had never thought of mixing them in such a way. That is, until I travelled to Istanbul and came across a similar combination of fresh tomatoes and pomegranate seeds in a famous local kebab restaurant called Hamdi, right by the Spice Bazaar. It was a proper light-bulb moment when I realised how the two types of sweetness – the sharp, almost bitter sweetness of pomegranate and the savoury, sunny sweetness of tomato – can complement each other so gloriously. I use four types of tomato here to make the salad more interesting visually and in flavour. You can easily use fewer, just as long as they are ripe and sweet.

Serves 4
Preparation 15min
Skill level Easy

By
Yotam Ottolenghi 

Ingredients

200 g red cherry tomatoes, cut into 0.5 cm dice
200 g yellow cherry tomatoes, cut into 0.5 cm dice
200 g tiger (or plum) tomatoes, cut into 0.5 cm dice
500 g medium vine tomatoes, cut into 0.5 cm dice
1 red pepper, cut into 0.5 cm dice (120 g)
1 small red onion, finely diced (120 g)
2 garlic cloves, crushed
½ tsp ground allspice
2 tsp white wine vinegar
25 ml pomegranate molasses
60 ml olive oil, plus a little extra to finish
seeds of 1 large pomegranate (170 g)
¾ tbsp small oregano leaves
salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
 
Instructions

Mix together the tomatoes, red pepper (capsicum) and onion in a large bowl and set aside.

In a small bowl whisk the garlic, allspice, vinegar, pomegranate molasses, olive oil and ⅓ teaspoon of salt, until well combined. Pour this over the tomatoes and gently mix.

Arrange the tomatoes and their juices on a large flat plate. Sprinkle over the pomegranate seeds and oregano. Finish with a drizzle of olive oil and serve.

Recipe from Plenty More by Yotam Ottolenghi (Ebury Press, $49.99, hbk). Photography by Jonathan Lovekin. 

More Recipes from the Hummus Blog:

Chargrilled pumpkin and haloumi salad
Cracked wheat and parsley salad (Tabooleh)
Pita Salad with Cucumber, Fennel, and Chicken Recipe
Hummus-and-Rice Fritters with Mediterranean Salad Recipe
Persian-spiced fish with quinoa salad recipe
Chicken and chickpea tabouli salad recipe

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Hummus with spiced lamb (hummus b'lahmeh) recipe

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

Versions of this comforting dish are made throughout the Middle East.

Serves 6-8
Preparation 20min
Cooking 10min
Skill level Easy

Ingredients

2 x 400 g can chickpeas, rinsed, drained
140 g (½ cup) tahini (see Note)
125 ml (½ cup) lemon juice
175 ml olive oil
4 garlic cloves, crushed
200 g minced lamb
1 tsp ground allspice
½ tsp ground cinnamon
2 tsp pomegranate molasses, plus extra, to serve
chopped flat-leaf parsley, pomegranate seeds and toasted pita bread, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Cooling time 5 mins

Place chickpeas, tahini, lemon juice, 150 ml oil and 2 garlic cloves in a food processor and process until combined. Add 60 ml warm water and continue to process until smooth. Season with salt and pepper. Cover and set aside.

Heat remaining 25 ml oil in a frying pan over medium heat. Add remaining garlic and lamb and cook, breaking up with a wooden spoon, for 8 minutes or until lamb is browned all over. Stir in spices and continue to cook for a further 2 minutes. Stir in pomegranate molasses and season. Allow to cool slightly, then spoon lamb mixture over hummus. Scatter with parsley, pomegranate seeds and drizzle with extra pomegranate molasses. Serve with pita bread.

Note
• Tahini is available from delis, greengrocers and Middle Eastern food shops.

Photography by Chris Chen & Steve Brown

As seen in Feast magazine, Mar 2014, Issue 29. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here. 

More from the Hummus Recipes Kitchen:

Crudités with White Bean Hummus
Spiced Beef Pockets Recipe
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 

Save and share Hummus with spiced lamb (hummus b'lahmeh) recipe

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Moroccan vegetables with halloumi recipe

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

Serves 4
10 mins to prepare and 35 mins to cook
300 calories / serving

Ingredients
 
1tsp cayenne pepper
2tsp ground cumin
2tbsp tomato purée
2 limes
3tbsp olive oil
2 red, yellow or orange peppers, deseeded and cut into chunks
2 small courgettes, sliced
1 small aubergine, cut into chunks
1 red onion, sliced into wedges
2 garlic cloves
200g (7oz) halloumi, thickly sliced
50g (2oz) green olives 

Preheat the oven to gas 6, 200°C, fan 180°C. Mix together the cayenne, cumin, tomato purée, juice of 1 lime and oil. Place the peppers, courgettes, aubergine, onion and garlic in a roasting tin and drizzle with the tomato mix.

Put the squeezed lime halves into the tin. Roast for 20-25 minutes until the veg is golden and tender. Add the halloumi and olives and cook for a further 10 minutes until the halloumi is golden. Squeeze over the juice from the other lime just before serving. 

From Tesco Real Food 

More from the Hummus Recipes Kitchen:
 
Lamb and apricot kofta kebabs
Spiced koftas with lemon and houmous
Spicy Kofte
Lamb Chops with Tahini Sauce Recipe
Middle Eastern Carrot Salad Recipe
Swiss Chard with Chickpeas and Couscous Recipe   

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Cracked wheat and parsley salad (Tabooleh) Recipe

Photo: Cracked wheat and parsley salad (Tabooleh) - Chef Osama

 
The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try  Cracked wheat and parsley salad (Tabooleh) Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Cracked wheat and parsley salad (Tabooleh).

Ingredients

1/2 cup fine cracked wheat
4 cups parsley,stems removed,finely chopped
1/3 cup lemon juice
1 teaspoon salt
8 green onions (scallions, spring onions), white parts only, finely chopped
1/4 teaspoon ground cinnamon
1/3 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 large tomato, finely diced
4 tablespoon olive oil
1/3 cup fresh mint, finely chopped
2 hearts romaine lettuce
Salt and black pepper to taste

Method

- Pick stones from bulk cracked wheat before using.
- Rinse with cold water.
- Drain and set aside.
- Rinse the parsley and pat dry before chopping.
- In a medium bowl, combine all the ingredients except the lettuce and mint.
- Let the salad stand in the refrigerator for 1 hour to absorb the flavors.
- Add the finely chopped mint before serving.
- Toss and taste for extra seasoning.
- Serve on a bed of lettuce.

Source: Chef Osama 

More Recipes from the Hummus Blog:
 
Pita Salad with Cucumber, Fennel, and Chicken Recipe
Hummus-and-Rice Fritters with Mediterranean Salad Recipe 
Persian-spiced fish with quinoa salad recipe 
Chicken and chickpea tabouli salad recipe 
Middle Eastern Carrot Salad Recipe 
Middle Eastern Eggplant Salad Recipe 

Save and share Cracked wheat and parsley salad (Tabooleh) Recipe

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Curried Squash and Basmati Rice Recipe

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

Yield: Makes about 7 cups; 8 servings

Ingredients

1 pound butternut squash
2 cups minced onions
3 tablespoons minced fresh ginger
1 tablespoon minced garlic
1/3 cup butter or margarine
1 1/2 cups basmati rice, rinsed and drained
1 1/2 tablespoons curry powder
About 1/2 teaspoon salt
3 cups fat-skimmed chicken or vegetable broth
2 tablespoons chopped fresh cilantro

Preparation

1. Peel squash and cut in half lengthwise. Remove and discard seeds. Cut squash into 1/2- to 3/4-inch cubes (you should have 2 1/2 cups).

2. In a 5- to 6-quart pan over medium heat, frequently stir onions, ginger, and garlic in butter until onions are very limp, 10 to 15 minutes.

3. Add rice and stir often until opaque, about 5 minutes. Add curry powder and stir for 30 seconds longer.

4. Stir in 1/2 teaspoon salt, squash, and broth. Bring to a boil over high heat; reduce heat, cover, and simmer, stirring occasionally, until rice and squash are tender to bite, 16 to 18 minutes. Stir in cilantro and salt to taste. Spoon into a bowl.

Sunset
NOVEMBER 2000
 
More from the Hummus Recipes Kitchen:

Marinated Green Beans and Tomatoes with Dill Recipe
Middle Eastern Carrot Salad Recipe
Swiss Chard with Chickpeas and Couscous Recipe
Crudités with White Bean Hummus Recipe  
Spiced Beef Pockets Recipe    
Ground Lamb and Hummus Pita "Pizzas" Recipe    

Save and share Curried Squash and Basmati Rice Recipe

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Marinated Green Beans and Tomatoes with Dill Recipe

Photo: Tina Rupp; Styling: Deborah J. Disabatino

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Marinated Green Beans and Tomatoes with Dill Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Marinated Green Beans and Tomatoes with Dill.

Make this recipe a day ahead so the beans can absorb the flavor of the marinade. Prep: 30 minutes; Cook: 10 minutes.

Yield: Makes 10 servings

Ingredients 

3 pounds fresh green beans, trimmed
1/4 cup coarsely chopped fresh dill or 1 teaspoon dried dill weed
1 large garlic clove, finely chopped
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1/4 cup extra-virgin olive oil
1 1/2 pounds tomatoes (about 3 large), peeled, cored, seeded, and cut into 1/2-inch pieces
1/2 small red onion, thinly sliced
3 tablespoons fresh lemon juice

Preparation

1. Cook beans, covered, in a large pot of lightly salted boiling water over high heat 10 minutes or until crisp-tender.

2. Place dill and next 3 ingredients in a large heatproof glass bowl. Drain beans well, and add to dill mixture. Add olive oil, and toss well. Add tomato and onion, and toss gently. Cover and refrigerate up to 24 hours.
 
3. Remove beans from refrigerator, and let stand, covered, at room temperature 1 hour. Add 2 tablespoons lemon juice, and toss gently. Taste for seasoning, and add remaining lemon juice, if desired.

Suzanne Williamson Pollak, MyRecipes
MAY 2007
 
More from the Hummus Recipes Kitchen:

Middle Eastern Carrot Salad Recipe
Swiss Chard with Chickpeas and Couscous Recipe
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Spiced Beef Pockets Recipe    
Ground Lamb and Hummus Pita "Pizzas" Recipe    
Hummus-and-Rice Fritters with Mediterranean Salad Recipe

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Falafel with Tabouli, Harissa and Sauce Recipe

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Falafel with Tabouli, Harissa and Sauce Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Falafel with Tabouli, Harissa and Sauce. 

Ben's best Mediterranean peasant dish
Harissa originates from Tunisia but it’s commonly found throughout North Africa. It is a wonderful condiment to accompany barbecued lamb, or traditional lamb kofte, and goes well with grilled fish. Harissa also makes a great marinade for chicken and oily fish like mackerel, and is used to make salad dressings.

Ingredients

Falafel and sauce

3 cups of chickpeas, soaked for at least 24 hours
1/2 cup celery, finely diced
1/2 cup of spring onions, chopped
1 tablespoon of parsley, chopped
1/2 teaspoon of turmeric
1/4 teaspoon chopped chilli
Salt
Pepper
1 egg, optional
2-3 tablespoon flour
Sesame seeds

Tabouli (Serves 4 – 6 people)

2 cups bulgar / cracked wheat
3 garlic cloves, chopped
1 large bunch flat-leaf parsley, washed and roughly chopped
1 cup of mint leaves, washed and roughly chopped
250 g tomatoes, halved, seeded and chopped
1 red onion peeled halved and finely sliced
Juice of 1 large lemon
Salt
Freshly ground black pepper

Harissa (makes 160g)

½ teaspoon cumin seeds
1-teaspoon sea salt
1 large garlic clove, peeled
5 long red chilies, stems removed and roughly chopped
2 tablespoons white wine vinegar
1 tablespoon extra-virgin olive oil

To serve

Pita breads toasted and split open to stuff
Red onion
Tzatziki

Method

Falafel and sauce:

1. Soak the chickpeas for 24 hours or over night in plenty of fresh cold water, and then drain well.
2. Combine all the ingredients in a food processor and blitz until fine crumbs, add the egg and blitz for a further minute or two.
3. Allow to stand covered in the refrigerator for two hours. Then mould in to flat balls between two soup spoons pushing them from the spoon into hot sunflower oil (about 170 degrees) and cook until a dark golden colour. Drain on absorbent paper until required

Tabouli:

1. Wash and process the bulgar as directed on the packet until soft. Drain and refresh under cold water, and drain well again.
2. Mix the garlic, parsley, mint and onions in a bowl, and then add the chopped tomatoes.
3. Drain and add the burghul and lemon juice, and combine. Season with salt and pepper.

Harissa:

1. Place the cumin seeds and sea salt in a mortar and pound to combine.
2. Add the garlic and pound to a paste. Add the chopped chilies and continue pounding.
3. Pour in the white wine vinegar, followed by the olive oil, and pound until combined. This sauce is best used straightaway and can be made as and when it’s needed. It will keep for up to 1 week if stored in an airtight container. When re-using, allow the sauce to come back to room temperature.
 
www.lifestylefood.com.au
Recipe by Ben O'Donoghue from The Best In Australia

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Easy Falafel Recipe 
Falafel Sauce Recipe 
Falafel and hummus on pita bread recipe 
Falafel wraps with tzatziki recipe 
Baked Falafel Sandwiches with Yogurt-Tahini Sauce

Save and share Falafel with Tabouli, Harissa and Sauce Recipe

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Middle Eastern Carrot Salad Recipe

Middle Eastern Carrot Salad Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross

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

Serve this colorful side salad at room temperature with roasted or grilled meats. If Israeli couscous is unavailable, use small pasta such as orzo.

Yield: 8 servings (serving size: 1/2 cup)

Ingredients

2 cups coarsely chopped carrot (about 4 medium)
1 cup uncooked Israeli couscous
2 1/4 cups water
1 (3-inch) cinnamon stick
3 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh parsley
2 1/2 tablespoons extravirgin olive oil
1/4 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon ground cumin
1 garlic clove, minced

Preparation

1. Combine first 4 ingredients in a large saucepan; bring to a boil. Cook 10 minutes or until carrot and couscous are tender. Drain; discard cinnamon stick. Combine couscous mixture, cilantro, and remaining ingredients in a large bowl; toss gently to coat.

Nutritional Information

Amount per serving

Calories: 160
Calories from fat: 27%
Fat: 4.8g
Saturated fat: 0.7g
Monounsaturated fat: 3.1g
Polyunsaturated fat: 0.5g
Protein: 4.3g
Carbohydrate: 25.6g
Fiber: 2.2g
Cholesterol: 0.0mg
Iron: 1.2mg
Sodium: 253mg
Calcium: 23mg

Maureen Callahan, Cooking Light
MARCH 2008

More from the Hummus Recipes Kitchen:

Swiss Chard with Chickpeas and Couscous Recipe
Crudités with White Bean Hummus Recipe
Spiced Beef Pockets Recipe  
Ground Lamb and Hummus Pita "Pizzas" Recipe  
Hummus-and-Rice Fritters with Mediterranean Salad Recipe    
Chicken Tagine With Olives Recipe 

Save and share Middle Eastern Carrot Salad Recipe

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