Vegetable Biryani Recipe - How to Make Vegetable Biryani

Quick and easy recipe for Authentic Indian Vegetable Biryani. Learn how to make and prepare a delicious, simple and spicy vegetable biryani dish - cook it in the Indian kitchen.

Biryani, biriani, or beriani (Arabic بریانی) recipe is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā(n) (بریان) which means "fried" or "roasted".

Biryani was brought to the Indian Subcontinent by Muslim travelers and merchants. Local variants of this dish are not only popular in South Asia but also in Arabia and within various Indian communities in Western countries.

Preparation time : 35 minutes
Cooking time : 35 minutes

Ingredients
For the rice:
2½ cups water or 625 ml
2 cubes MAGGI® Seasoning for White Rice
2 cups basmati rice or 400 g

For the vegetables:
2 tablespoons vegetable oil
1 teaspoon caraway seeds
2 medium onions or 250 g, sliced
1 tablespoon garlic, finely chopped
1 tablespoon fresh ginger, finely chopped
1 large carrot or 200 g, cut into medium cubes
½ cup frozen green peas or 80 g, thawed
1 cup frozen green beans or 160 g, thawed and cut
¾ cup water or 185 ml
1 medium green bell pepper or 150 g, cut into medium cubes
1 teaspoon chili powder
1 teaspoon ground turmeric
2 medium tomatoes or 300 g, diced
3 tablespoons fresh mint, chopped
2 tablespoons coriander leaves, chopped

Preparation

1. In a medium saucepan, place water, MAGGI® Seasoning for White Rice cubes and rice. Stir occasionally to boil then cover and simmer over low heat for 15 minutes or until rice is almost cooked. Remove from pot and spread the cooked rice in a large platter and set aside.
2. Meanwhile, heat the oil in another medium saucepan. Add caraway seeds and stir for seconds until caraway starts spluttering then add onion and stir until golden in color.
3. Add garlic and ginger and stir for seconds then add carrot, green peas and green beans; stir for 3 minutes then add water. Cover and simmer until vegetables are almost cooked and water is evaporated.
4. Add bell pepper, red chili powder, turmeric and tomato and stir occasionally for 10 minutes. Add mint and coriander and fold with the vegetable mix.
5. Combine the cooked rice and the vegetable mix gently and place the mixture in a clean pot. Cover with aluminum foil and with a tight fitting lid and place in a very low heat for 30 minutes then serve.

Cooking tips : Sprinkle 1 tablespoon of rose water over the rice and the vegetable mix at the last cooking step.
Serving tips : Serve with low fat yogurt salad (Raita).

Lamb biryani with raita - kuwaiti chicken biryani

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Basbousa Recipe - Egyptian Basbousa - How to Make Basbousa

Easy recipe for Egyptian basbousa - Learn how to make best basbousa, a traditional egyptian desserts dish. This recipe consists of cream, sugar, milk, vanilla powder, baking powder, butter, semolina, and almonds.

Basbousa is a sweet cake made of a semolina soaked in syrup. It is found in the cuisines of the eastern Mediterranean under a variety of names. It appears to be a variant of the Egyptian dish ma'mounia. Basbousa is very common in Arabia. Basbousa is routinely called "Hareesa" in Arabic countries.

Preparation time : 20 minutes
Cooking time : 40 minutes

Ingredients
1 tin NESTLÉ® Cream or 170 g
1 cup sugar or 200 g
2¾ cups milk or 690 ml
2 teaspoons vanilla powder
2 teaspoons baking powder
¾ cup butter or 150 g, melted
5 cups semolina or 800 g
½ cup almonds or 70 g, halved

For the syrup:
1¾ cups water or 440 ml
2½ cups sugar or 500 g
2 tablespoons rose water

Preparation

1. Combine NESTLÉ® Cream , sugar, milk, vanilla powder, baking powder and butter. Stir until sugar dissolves.
2. Add semolina to the milk cream mixture and stir until well combined.
3. Grease a 35cm x 28cm oven tray with butter. Pour semolina mixture in and arrange the surface at one level then decorate with almond halves.
4. Bake in 175°C preheated oven for 35-40 minutes or until the top is golden brown.
5. Remove from oven and pour the syrup equally.
6. Set aside to cool, use a sharp knife to cut in square or diamond patterns and serve.

To prepare the syrup:

1. Boil water and sugar for 5-6 minutes, remove from heat, stir with rose water and allow cooling to room temperature.

Basbousa with Almond - Basbousa with Yogurt Recipe - Basbousa with Pistachio Recipe

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Shawarma Sauce Recipe - How to Make Shawarma Sauce

Learn how to make best Middle Eastern Shawarma Sauce. Easy recipes for Shawarma Sauce. Learn what types of sauces that can be used on shawarma, a Middle Eastern fast food that is much like a gyro. The dish in the picture looks yummy... What do you think!? It contains shawarma, hummus, baba ganush, falafel, salad and sahwarma sauce on both falafel and shawarma.

If you have never had shawarma, you are truly missing out on a Middle Eastern delight! Thinly sliced seasoned meat that is cradled in piping hot pita, topped with crisp veggies or onion rings is the ultimate fast food. Like a fast food burger with it's ketchup and mustard, shawarma is not complete unless it has a sauce to go with it.

There are several sauces that go well with shawarma. Here are my favorite shawarma sauces:

• Tahini Sauce: This sesame based sauce is a staple in Middle Eastern cooking. It is commonly served with shawarma.
• Falafel Sauce: Yes, it says falafel, but I love it on shawarma.
  
• Tarator Sauce: This is the secret sauce that Middle East restaurants won't tell you about. Well, the secret is out and this sauce is just as easy to make as it is delicious! Tarator combine tahini with garlic to make a fantastic sauce.
  

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Potato Moussaka Recipe - Moussaka Recipe with Potatoes

There are different variations of moussaka recipes, this Moussaka Recipe is with Potatoes. Enjoy the middle eastern kitchen and learn how to best moussaka. This recipe consists of potatoes, eggplant, onion, red capsicum, carrots, cinnamon, tomatoes, fresh oregano, and egg.

Ingredients (serves 6)
3 large (900g) sebago potatoes, peeled
2 (750g) eggplant, cut into
1cm-thick rounds
1/4 cup olive oil
1 large red onion, diced
2 garlic cloves, crushed
1 medium red capsicum, diced
2 small carrots, peeled, diced
500g lean beef mince
1 teaspoon ground cinnamon
4 tomatoes, diced
1 tablespoon chopped fresh oregano
75g butter
1/4 cup plain flour
3 cups milk
1 egg, lightly beaten

Method
1. Cook potatoes in a large saucepan of boiling salted water for 20 minutes or until just tender. Drain.
2. Meanwhile, preheat grill on high. Brush both sides of eggplant with 2 tablespoons of oil. Place on baking trays. Grill, in batches, for 2 to 3 minutes each side or until golden. Remove to a plate. Allow to cool.
3. Heat remaining oil in a large, heavybased saucepan over medium heat. Add onion, garlic, capsicum and carrots. Cook, stirring occasionally, for 5 minutes or until vegetables are tender. Add mince. Cook, stirring with a wooden spoon to break up mince, for 10 minutes or until mince is brown. Add cinnamon, tomatoes and 1 cup of cold water. Cook, stirring occasionally, for 25 minutes or until sauce thickens. Remove from heat. Stir in oregano.
4. Melt butter in a medium saucepan over medium-high heat until foaming. Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat. Slowly add milk, whisking constantly, until mixture is smooth. Return to heat. Cook, stirring with a wooden spoon, for 10 to 12 minutes or until sauce thickens and coats the back of a wooden spoon. Season with salt and pepper. Remove from heat. Set aside for 15 minutes to cool. Whisk egg into sauce until combined.
5. Preheat oven to 180°C. Cut potatoes into 1cm-thick rounds. Place half the eggplant, in a single layer, over the base of a 9 cup-capacity baking dish. Top with half the mince mixture and all the potatoes. Spread remaining mince over potatoes. Top with remaining eggplant. Spread sauce over eggplant. Bake for 40 minutes or until golden and heated through. Serve.

Try also
Vegetarian Moussaka Recipe

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Vegetarian Moussaka Recipe - How to Make Vegetarian Moussaka

Quick and Easy recipe for vegetarian moussaka. Learn how to make best middle eastern vegetarian moussaka. This recipe consists of eggplant, olive, onion, garlic, red capsicum, zucchini, mushrooms, tomatoes, oregano, basil, black pepper, low fat ricotta cheese, Light & Creamy Evaporated Milk, potatoes, low fat cheese, bread rolls, and green salad.

Ingredients - serves 6
1 eggplant, sliced
olive or canola oil spray
1 onion, diced
1 tsp garlic, crushed
1/2 red capsicum, deseeded and diced
2 zucchini, diced
6 button mushrooms, diced
440 g tomatoes, diced
150 g tomato paste
1 tbsp soy sauce
1/2 tsp oregano, dried
1/2 tsp basil, dried
salt and freshly ground black pepper
375 g low fat ricotta cheese
150 mL NESTLÉ CARNATION Light & Creamy Evaporated Milk
5 potatoes, diced and par-cooked (preferably steamed)
1/4 cup low fat cheese, grated
1/4 cup sun-dried tomatoes (not in oil), sliced
4 large bread rolls
green salad

How to make Vegetarian Moussaka

1. Preheat oven to 180°C (350°F) and grill or barbecue grill plate to medium-high heat.
2. Lightly spray eggplant with oil and grill or barbecue, turning once, for 3-5 minutes or until cooked through.
3. Set aside.
4. Spray a frypan with oil and cook onion, garlic and capsicum over medium heat for 5 minutes or until soft.
5. Add zucchini, mushrooms, tomatoes, tomato paste, soy sauce and herbs, season with salt and pepper, then simmer for 15 minutes or until the sauce thickens slightly.
6. Combine ricotta cheese and milk in a bowl.
7. Cover the base of a lasagne dish with a layer of potato slices, followed by a layer of eggplant, then a layer of vegetable mix.
8. Repeat, then top with ricotta cheese mix.
9. Sprinkle with grated cheese, then evenly place sun-dried tomatoes on top.
10. Bake for 30-40 minutes or until golden brown.
11. Serve with bread rolls and salad.
12. Option: To make this a complete vegetarian meal, add 1/2 cup textured vegetable protein (TVP) mince to vegetable mixture.
13. Add 1/4 cup water to re-hydrate TVP.

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Middle Eastern Pastries - How to Make Middle Eastern Pastries

Easy and delicious recipe for Middle Eastern pastries. Learn how to make one of the most popular middle eastern pastries. It's served as an appetizer or side dish. Thsi recipe consists of olive oil, garlic, minced lamb, lemon juice, tomato, peas, fresh mint, pastry sheets, eggs and sesame seeds.

Cooking Time: 30 minutes

Ingredients (serves 4) 1 tbs olive oil
1/2 medium red onion, halved, thinly sliced
1 garlic clove, crushed
300g lamb mince
2 tsp Middle Eastern spice mix
1 tbs fresh lemon juice
1 medium ripe tomato, finely chopped
80g (1/2 cup) frozen peas
35g reduced-fat feta, crumbled
1/4 cup finely shredded fresh mint
2 sheets (25 x 25cm) frozen ready-rolled shortcrust pastry
1 egg, lightly whisked
1 tbs sesame seeds

Method

1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Heat oil in a medium non-stick frying pan over medium-high heat. Add the onion and cook, stirring, for 3 minutes or until soft.
2. Increase heat to high. Add the garlic and lamb and cook, stirring with a wooden spoon to break up lumps, for 2 minutes or until lamb changes colour. Add the spice mix and cook, stirring, for 1 minute or until aromatic. Remove from heat. Add the lemon juice, tomato, peas, feta and mint and stir to combine.
3. Cut the pastry sheets into quarters. Divide the lamb mixture among the centres of the pastry squares. Brush the edges of the pastry with egg and fold over to form triangles and enclose the filling. Press the edges together to seal.
4. Place the triangles on the prepared tray. Lightly brush with egg and sprinkle over sesame seeds. Bake in oven for 20 minutes or until golden. Serve with the roasted beetroot & silver beet.

Source Good Taste - July 2006, Page 55 Recipe by Kim Meredith

Similar recipes

Spinach Pie Recipe - Sambousek - curd cheese pie recipe - Cheese Fatayer Recipe - spinach turnovers (fatayir bi sabaanikh)

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Badenjan Dip - Badenjan Dip Recipe

Enjoy delicious middle eastern appetizer dip of Badenjan. An easy recipe for Badenjan Dip. This recipe consists of eggplants, olive oil, onion, garlic, Greek yogurt, saffron, fresh mint, and pine nuts to garnish.

Ingredients
3 small eggplants (1 to 1 1/2 pounds) to make about 1 1/4 cups when roasted, pulped and sieved
2 tablespoons olive oil (not extra-virgin)
1 large onion, finely diced
3 fat cloves garlic, minced or grated
Salt and freshly ground black pepper
1 cup Greek yogurt
1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water
2 tablespoons chopped fresh mint, to garnish
2 tablespoons pine nuts, toasted, to garnish
Dribble extra-virgin olive oil, to garnish

Preparation

1. Preheat the oven to 450 degrees F.
2. Prick the eggplants with a fork and put them on a baking sheet and cook for 45 minutes to 1 hour, until soft to the touch. Allow to cool before peeling and mashing them, then leave the pulp in a sieve to drain.
3. Heat the 2 tablespoons of oil in a pan and add the onion and garlic. Cook until golden and then add the drained eggplant mush, cooking it with the onion and garlic for about 5 minutes over a gentle heat, stirring frequently. Take off the heat and turn into a bowl to cool and season with salt and pepper.
4. Add the yogurt to the cooled eggplant mixture together with the saffron in the now golden water, stirring together well. Turn into a bowl and sprinkle over the mint, toasted pine nuts, and a dribble of oil.

Similar recipes

Baba ghanouj Recipe - Baba Ganush - baba ghanoush

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Middle Eastern Christmas Food Recipes

Enjoy the Best Middle Eastern Christmas Food Recipes.

Christmas is celebrated in many Middle Eastern countries by Arab Christians. Here you will find what you may find on a Middle Eastern Christmas menu.

The Christmas dinner menu varies from country to country, depending on what ingredients are available and what is native to each region. Here are some dishes you may find for Christmas dinner across the Middle East:
Mezze, or Appetizers

Appetizers in the Middle East are an important part of the meal. You will find many dishes served on small plates in a Middle Eastern mezze. Common Middle Eastern appetizers include:

Hummus
Baba Ganush
Kibbeh Nayyeh
Tabbouleh
Yalanji (Stuffed Grape Leaves)
Batata Harra
Shanklish
Spinach Turnovers (Fatayir bi Sabaanikh)
Sfiha
Mohammara

Main Dishes

Lamb dishes are the most popular holiday main dish because it is widely available. Unlike western countries, turkeys in the Middle East are very small, and many would be required to serve a large group of people. Middle Eastern Christian families in the U.S. commonly adopt traditional western holiday customs like a turkey or ham. Pork products, however, are not widely available in Middle Eastern countries due to the large Islamic following.

Roasted Chicken Stuffed with Rice
Roasted Lamb Leg with Oriental Rice Recipe
Stuffed Baby Lamb
Freekeh

Side Dishes

Several dishes may be offered, and the most common may be:

Loubieh Bi Zeit (Green Beans in oil)
Bemieh bi Zayt (Okra in Oil)
Lebanese Pizza - Lahm bi ajeen Recipe
Awarma
Meatballs

Middle Eastern Desserts

Dessert is one of the most antcipated courses of a holiday meal. In the Middle East, you will commonly find fruit as the dessert, depending on whats in season. It is light, sweet, and a nice ending to a big meal. However, there are several Middle Eastern desserts that are perfect for the holidays, like:

Baklava
Osmallieh
Halawat El-Jibn Bil-Kishta
Eish Saraya
Pistachio Mafruka with Cream

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Turkish Delight Pistachio - Turkish Delight with Pistachio

Delicious Turkish Delight with Pistachio truffles desserts. Turkish delight is the in-built surprise in these two-toned chocolate-covered gifts. Enjoy preparing this pistachio Turkish delight recipe. If you don't have a trip to Turkey, you can do it at home using your kitchen appliances.

Preparation Time 30 - 460 minutes
Cooking Time 15 minutes
Makes 36

Ingredients
55g (1/3 cup) unsalted pistachio kernels
2 x 180g pkts Nestle Milky Bar, coarsely chopped
125ml (1/2 cup) pouring cream
100g Turkish delight, cut into 1cm pieces
2 tsp finely grated orange rind
1 x 375g pkt white chocolate melts
100g good-quality dark cooking chocolate, coarsely chopped
Pistachio kernels, extra, coarsely chopped, to decorate

Method

1. Preheat oven to 180°C. Place the pistachio kernels on a baking tray. Bake for 4 minutes or until lightly toasted. Set aside for 5 minutes to cool slightly. Finely chop the pistachio.
2. Place the Milky Bar and cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and mixture is smooth. Set aside for 10-15 minutes to cool.
3. Add the pistachio, Turkish delight and orange rind to the Milky Bar mixture, and stir until well combined. Place in the fridge for 4 hours or until firm.
4. Line a baking tray with non-stick baking paper. Roll heaped teaspoonfuls of the truffle mixture into balls and place on the prepared tray. Place in the fridge for 2 hours or until firm.
5. Meanwhile, place the chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until the chocolate melts and is smooth.
6. Line 2 baking trays with non-stick baking paper. Use a truffle dipper or fork to dip 1 truffle in the melted chocolate to coat. Remove the truffle, tapping the dipper handle or fork gently on the edge of the bowl to shake off excess chocolate. Place on the prepared tray. Repeat with the remaining truffles and melted chocolate. Set aside for 30 minutes to set.
7. Place the dark chocolate in a bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water) and stir with a metal spoon until the chocolate just melts.
8. Use a teaspoon to drizzle a little of the dark chocolate over each truffle. Top with chopped pistachio to decorate. Place the truffles in the fridge for 20 minutes to set.

Notes & tips

• To make grating easy, wrap a piece of non-stick baking paper around the grater to stop the orange rind from getting stuck in the holes.
• Freezing tip: At the end of step 4, place in an airtight container. Label, date and freeze for up to three months. Continue from step 5.
• These delicate bite-sized beauties need to be wrapped with care, so pop them in a gift box lined with soft white paper or doilies.
• Allow 20 minutes cooling, 6 hours chilling and 50 minutes setting time.

Source
Good Taste - December 2007, Page 81
Recipe by Tracy Rutherford

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Turkish Delight Candy - Turkish Delight Candy Recipe

Wonderful Turkish delight candy recipe. During your visit to Turkey you can easily buy excellent Turkish Delight Candy (lokum ), but after you return home you'll want more. Make it yourself! Here's a recipe to make several dozen squares of lokum candy:

Ingredients
5-1/2 cups water
5 cups granulated sugar
1/4 cup confectioners (powdered) sugar
1-3/4 cups cornstarch
1 cup nuts: pistachios, hazelnuts or walnuts
1 teaspoon cream of tartar
1 teaspoon lemon juice

Preparation

1. In a saucepan, mix 4-1/2 cups water, 5 cups granulated sugar and 1 tsp lemon juice. Bring the mixture to a boil, then simmer for 10 minutes, dissolving the sugar to make syrup.
2. In a bowl, mix 1 cup water and 1 cup cornstarch, then blend in the cream of tartar.
3. Gradually blend the cornstarch mixture into the simmering syrup while vigorously stirring with a wire whisk. Stir frequently while cooking for 1-1/2 to two hours, until the mixture forms a soft ball with an internal temperature of about 235°F (113°C).
4. Test the mixture by dropping a small amount into ice water. It should form a ball. When picked out of the ice water and held between two fingers, it should easily flatten.
5. Stop cooking the mixture, and mix the nuts in well. Hazelnuts or walnuts should be broken into smaller pieces.
6. Pour the mixture into an eight-inch-square flat cake pan (greased) and spread it evenly throughout the pan. Sprinkle two tablespoons of cornstarch on top of the mixture and let stand for at least three hours, or preferably overnight.
7. Mix 1/4 cup confectioners (powdered) sugar and 3/4 cup cornstarch. Grease a knife with butter and cut the Turkish Delight into squares. Lift the squares out of the pan, sprinkle with the cornstarch and sugar mixture, and place on a rack to "cure" for 12 hours. Sprinkle again with the sugar and cornstarch, and serve, or keep in a box. Do not refrigerate.

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Avocado Dip Recipe - Recipe for Avocado Dip with Turkish Chips

An avocado dip recipe with tomatoes, garlic, onions, lime and olive oil. Enjoy the Turkish cuisine and try a delicious recipe of avocado dip with Turkish Chips.

Ingredients (serves 8)
450g loaf Turkish bread
olive oil cooking spray

Avocado dip
2 avocados, peeled, stones removed
1 small lime, juiced
1 tomato, finely chopped
1 garlic clove, crushed
3 green onions, thinly sliced

Method
1. Preheat oven to 180°C. Cut bread into 4 pieces. Cut each piece in half through the centre. Roll out each piece of bread with a rolling pin to flatten slightly. Cut into short fingers. Arrange bread on 2 baking trays. Spray lightly with oil. Bake for 15 minutes, or until toasted.
2. Make dip: Use a fork to mash avocados until almost smooth. Stir in lime juice, tomato, garlic and green onions. Season with salt and pepper.
3. Serve avocado dip with Turkish chips.

Source
Super Food Ideas - May 2004, Page 38
Recipe by Alison Roberts

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Turkish Coffee Recipe - Recipe for Turkish Coffee

Easy recipe for Turkish coffee. Learn how to make the best cup of Turkish coffee. To make proper Turkish coffee you need Turkish coffee beans, a Turkish coffee pot (“cezve”), and Turkish coffee cups (“fincan”).

Ingredients
3/4 cup cold water
1 1/2 teaspoons sugar (more or less depending on sweetness desired)
3 tablespoons freshly ground medium roast coffee

Preparation

1. Combine all ingredients in the cezve and mix with a spoon.
2. Put the cezve over very low heat and do not stir. After about 3 minutes, a thick foam rises to the surface. Just as the coffee is about to bubble up and overflow, immediately remove the cezve from the heat.
3. Gently divide the foam between 2 demitasse cups, then place the cezve back on the heat for a few seconds.
4. Pour the coffee into the cups, carefully pouring it down the sides of the cups in order not to disturb the foam. The coffee grains will settle at the bottom of the cup.

Read more about Turkish Coffee

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Lamb Kofta Recipe - Easy Lamb Kofta Recipe

Easy recipe for lamb kofta kebabs. Grilled lamb kofta with Mildly spicy meatballs that the kids will love. This recipe consists of minced lamb, garlic, onion, coriander, and cumin. Enjoy the Middle eastern cuisine!

Ingredients
1 tbsp ground coriander
Small handful fresh coriander
1 onion, peeled and roughly chopped
2 garlic cloves, peeled and roughly chopped
1 tsp ground cumin
500g minced lamb
1 large egg, lightly beaten
1 tbsp olive oil
Warm pitta bread, tzatziki *, hummus and salad to serve

Preparation

1. Put the ground and fresh coriander, onion, garlic and cumin in a blender. Whizz until finely chopped and blended, then add the mince and egg and whizz again until combined.
2. Divide and roll the mixture into 24 egg shapes, then thread onto 8 skewers. Brush with oil and cook over a gentle barbecue for about 15 minutes, turning regularly until cooked through. Serve with pitta bread, tzatziki, hummus and salad.

* Tzatziki is made of strained yogurt (usually sheep's-milk or goat's-milk in Greece and Turkey) with cucumbers, a good amount of garlic, salt, usually olive oil, pepper, sometimes dill, sometimes lemon juice and parsley, or mint added. The cucumbers are either pureed and strained, or seeded and finely diced. Olive oil, olives, and herbs are often used as garnishes.

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Lebanese Green Beans Salad Recipe - Best Recipe for Lebanese Green Beans Salad

The Best Middle Eastern Recipe for Lebanese Green Beans Salad. Enjoy the Lebanese Cuisine and learn how to make delicious vegetarian dish of Green Beans Salad! Healthy, tasty and refreshing. This salad can be used as a side dish or serve with pita bread for a vegetarian lunch.

Ingredients - Serves 4 -6
1 lb fresh green beans, washed and ends trimmed
1/2 cup chopped red onion
2 tablespoons finely chopped parsley
2 garlic cloves, minced
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/4 teaspoon pepper, to taste
1/4 teaspoon salt, to taste

Preparation
Cut beans into or leave whole. Steam beans for about 5 minutes, or until tender. Drain well.
Place beans in a large bowl with all remaining ingredients and toss well to combine.
Chill at least 2 hours before serving.

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Quince Jam Recipe - How to Make Quince Jam

The secret to great Quince jam recipe, So Tasty! Learn how to make the best Middle Eastern Quince jam. Quince is very popular in the middle east. It tastes like across between apple and pear. Mix it with some apples to make a good combination. It has a rich yellow exterior and a strong pleasant fragrance. Hard acidic when raw, once cooked and sweetened, it turns red and tastes divine.

Cooking time: 20 minutes

Ingredients
2 pounds quince
2 cups sugar
3 tablespoons lemon juice

Preparation
Wash quince, peel and grate coarsely. Remove seeds and cores. Add sugar to the grated quince. Let stand for 3 to 4 hours. Over medium heat, add little water and simmer until the mixture thickens and the quince is light red in color. Add the lemon juice and simmer for 5 more minutes. Pour in clean jars while hot. Seal immediately. Serve with toasted bread.

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Baba ghanouj Recipe - Best Recipe for Baba ghanouj

Learn how to make the best recipe for Baba ghanouj or some times spelled Baba Ghannouj or Baba Ghannoug. It is a Middle Eastern dish of eggplant mashed and mixed with various seasonings. Frequently the eggplant is baked in the oven or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. It is eaten with pita bread. It is usually of an earthy light brown color some times little off white, depending if you like to have more Tahini. It is popular in the Levant and Egypt.

Cooking time: 20 minutes

Ingredients
2 large eggplants
3 garlic cloves minced
1/3 cup tahini sauce
1/2 teaspoon salt
1/4 cup lemon juice

Preparation

1. heat the oven to 400 degrees F. Make a few 1’’ slits all around each eggplant. Wrap the eggplants in a aluminum foil. Roast it for 40 minutes, or until soft. Let it cool for 10 minutes.
2. Mash garlic with little salt, mash it really good to paste consistency.
3. Peel the eggplants.
4. In a food processor, mix the eggplants, garlic, tahini, salt and lemon juice until just combined.
5. Drizzle with olive oil. Serve with pita bread.

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Ghraybeh Recipe - Best Ghraybeh Recipe

Easy middle eastern best ghraybeh recipe. Very tasty, soft, and can be store in the freezer for 3 months. Add finely chopped almonds or pistachios to get the best cookies ever.

Cooking time 30 minutes

Ingredients
2 cups fluor
1 cup powdered sugar
1 cup Crisco
1 tablespoon flower water (0ptional)
blanched silvered almonds

Preparation
Preheat oven to 350 degrees F. Mix fluor and sugar. Add Crisco and mix well with a mixer to form a dough. Add the flower water. Form small cookies into an “S” shape. Press one almond in the center of each. Place cookies on ungreased sheets and bake for 15 or 20 minutes . Avoid browning.

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Moroccan Recipe: Moroccan Chicken Pie - Recipe for Moroccan Chicken Pie

Delicious recipe for Moroccan Chicken Pie. The dish consists of a spiced chicken filling sandwiched between layers of crisp phyllo pastry. Enjoy Moroccan food.

Ingredients - Makes 4 to 6 servings

Filling:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon turmeric
• 1/8 teaspoon crumbled saffron threads
• 1 tablespoon all purpose flour
• 2 cups low-salt chicken broth
• 1 1/2 pounds skinless boneless chicken thighs
• 1/4 cup chopped golden raisins
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh Italian parsley

Phyllo:

• 1/2 cup slivered almonds
• 3 tablespoons powdered sugar
• 1/2 teaspoon coarse kosher salt
• 1/4 teaspoon ground cinnamon
• 10 sheets (about 17x12 inches) fresh phyllo pastry or frozen, thawed
• 1/2 cup (about) unsalted butter, melted (for brushing)

For filling:

1. Heat oil in heavy large skillet over medium heat. Add onion and sauté until tender, about 10 minutes. Mix in cinnamon, ginger, turmeric, and saffron; stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth; bring to simmer. Sprinkle chicken with salt; add to broth mixture. Gently simmer chicken uncovered until cooked through, reducing heat if necessary to prevent boiling, about 20 minutes. Stir in raisins. Set skillet aside until chicken is cool enough to handle.
2. Transfer chicken to plate. Shred chicken coarsely and return to skillet. If sauce is thin, simmer over medium heat until sauce coats chicken thickly. Stir in cilantro and parsley. Season filling with salt and pepper. Cool filling completely. DO AHEAD: Can be made 2 days ahead. Cover; chill.

For phyllo:

1. Finely grind almonds, powdered sugar, 1/2 teaspoon coarse salt, and cinnamon in mini processor.
2. Stack 10 phyllo sheets on work surface. Invert 9-inch glass pie dish onto stack. Cut around dish through phyllo, making ten 10-inch rounds. Remove dish. Cover rounds with plastic wrap and damp kitchen towel.
3. Brush same pie dish with melted butter. Place 1 phyllo round on work surface; brush with butter and sprinkle with scant 1 tablespoon almonds. Top with another phyllo round, brush with butter and sprinkle with scant 1 tablespoon almonds. Repeat stacking with 3 more phyllo rounds, butter, and almonds. Fit phyllo stack into prepared pie dish. Brush with butter. Spoon filling evenly over. Place 1 phyllo round on work surface. Brush with butter and sprinkle with scant 1 tablespoon almonds. Top with another phyllo round, brush with butter and sprinkle with scant 1 tablespoon almonds. Repeat with 2 phyllo rounds, butter, and almonds. Place stack atop filling; top with remaining phyllo round. Tuck in edges. Drizzle more butter over top. Cut 4 slits through top phyllo stack to allow steam to escape. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
4. Preheat oven to 375°F. Place pie on rimmed baking sheet. Bake uncovered until phyllo is golden and filling is heated through, about 40 minutes. Cool 15 minutes. Cut into wedges.

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Moroccan Recipe: Moroccan Chicken with Green Olives and Lemon

Recipe for Moroccan Chicken with Green Olives and Lemon. Enjoy traditional Moroccan food.

Active time: 25 minutes
Total time: 55 minutes

Ingredients - Makes 4 servings

• 2 Meyer lemons or regular lemons
• 1 tablespoon olive oil
• 1 large onion, halved, thinly sliced
• 2 garlic cloves, pressed
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 2 cups low-salt chicken broth
• 1 4 1/2-pound chicken, cut into 8 pieces, skin removed
• 1/2 cup green olives

Preparation

1. Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside.
2. Heat oil in large skillet over medium-high heat.
3. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes.
4. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges.
5. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes.
6. Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes.
7. Season with salt and pepper. Pour over chicken.

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Jameed - About Jameed

Find everything about jameed - What is Jameed? How to make it at home (but don't try)? How to buy Liquid Jameed? Mansaf Recipe using jameed and videos about : Learn how to eat mansaf the Bedouin Way and a TV Report: Traditional Jordanian method of preparing mansaf the national dish of Jordan.

What is Jameed?
Jameed (Arabic: جميد) is hard dry laban made from sheeps' milk. Milk is kept in a fine woven cheesecloth to make a thick yogurt. Read more...

How to Make Jameed at Home?
Jameed is a popular ingredient found most commonly in the Jordanian dish called "mansaf." Jameed is a dehydraded, defatted yogurt that is hardened into small balls, and then reconstituted when used in cooking. Read More... but do't try to make it! it's a lot of work, I personally buy it like others do.

How to buy Liquid Jameed?
Due to the long hours of preparation of jammed many families shy away from making Mansaf. Jameed is not typically found in the United States, check Middle Eastern specialty markets or online Jordanian grocers to find the most authentic.

Today with Kasih Liquid Jameed, the first prepackaged liquid jameed in the world, preparing the Mansaf dish has never been easier.

Kasih is introducing liquid jameed in room temperature stable packages. It is available in liquid form where 100 % jameed stones have been soaked, filtered and diluted with water. The liquid is then sterilized and packed in sterilized aluminum bags to keep it stable at room temperature. Read more...

Mansaf Recipe Using Jameed
Mansaf consists of Arabic rice, a rich broth made from dry sour milk (jameed), and either lamb or chicken. Whether Jordanains are celebrating a graduation, an engagement, or a wedding- Mansaf is commonly served. Read More...

Video: Learn How to Eat Mansaf the Bedouin Way

Video TV Report: Traditional Jordanian method of preparing mansaf (sorry it's in Arabic)

Enjoy!!!

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Mashawi Recipes - Recipes for Mashawi

Delicious recipes for Mashawi (Grilled Dishes), Learn how to make best middle eastern mashawi. Mashawi infuses rich middle eastern cuisine with distinctive hospitality. Select your favorite BBQ dish from the wide range of recipe options.

Chicken

• Chicken tikka skewers
• Grilled Chicken with Mango Salsa
• Grilled flat chicken with broad bean crush
• Kabob Chicken - Traditional Chicken Shish Kebabs
• Lebanese Barbecued Chicken
• Red curry chicken kebabs Recipe
• Shish Taouk with White Rice Recipe
• Twice-spiced coriander chicken skewers recipe

Lamb

• Adana kebab
• BBQ Lamb Kabobs
• Broiled Lamb (Lahm Mashwi )
• Doner Kebab
• Grilled Lamb Chops Recipe
• Grilled Lamb Steaks with Peperonata Recipe
• Lamb skewers
• Lamb Chops with Moroccan Barbecue Sauce

Beef

• BBQ Beef Shish Kebab Recipe
• Grilled Skirt Steak
• Quick steak grill recipe
• Kefta Kabob Recipe
• Moroccan-Rubbed Grilled Steak & Sweet Potatoes

Fish

• Grilled fish with potato & spring onion crush
• Grilled Salmon - Moroccan Recipe
• Turkish Fish Kebab

Vegetables

• Barbecue-roasted Baby Potatoes
• Halloumi Cheese kebabs with thyme & lemon baste
• Zesty Grilled Vegetables Recipe

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Mansaf Recipe - Recipe for Mansaf

Recipe for best Jordanian mansaf - Learn how to cook mansaf the national dish of Jordan. Mansaf symbolizes an occassion. Mansaf consists of Arabic rice, a rich broth made from dry sour milk (jameed), and either lamb or chicken. Whether Jordanains are celebrating a graduation, an engagement, or a wedding- Mansaf is commonly served.

Mansaf on the menu is the greatest symbol in Jordanian culture for generosity. The level of generosity is determined by the amount of lamb presented. Spoons are not commonly used when eating Mansaf. Guests feast from the communal dish using their hands. Due to the fact that it symbolizes a social community gathering. The grand presentation is placed in the middle of the dinning setting.

Ingredients

• 4 kilos Lamb
• 1 Kilo Jameed
• chopped Onion
• 2 Kilos Egyptian Rice
• Margarine
• Pine Nuts and Fried Almonds

Preparation

1. Jameed is washed and soaked in water for an hour, then mashed with the blender then dried out.
2. Meat is washed and put in a tray and soaked in water.
3. Onion (chopped into squares) is added, then meat is boiled to be rather cooked.
4. Meat is removed and soup is taken.
5. Jameed juice is mixed with the soup and left to boil, it can be thickened with cornstarch as wished.
6. Meat is added and it is kept on fire until soup and meat are cooked well.
7. Rice is cooked, and then two or three Arabic loaves are put in the tray.
8. Rice is put on the bread pyramidically, then pieces of meat are arranged on the surface.
9. Decorate mansaf with the pine nuts and almonds.
10. Serve mansaf with hot jameed juice and sprayed on mansaf as wished.

Try Traditional Recipe
Palestinian Couscous - Moroccan Couscous with Lamb - Musakhan - Machboos - Saudi Kabsa Recipe - Eggplant and rice (Makloobet betenjan) - Knafeh - Arabic Coffee

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Mujaddara Recipe - Recipe for Mujaddara

Easy recipe for Mujaddara. Enjoy the Lebanese Cuisine. Mujadara recipe is a lentil dish with rice. It's a vegetarian main dish.

Ingredients

• 1 large onion, cut into thin strips
• 3 tablespoons vegetable oil
• 1/2 cup lentils, washed and soaked for 30 minutes
• 1 teaspoon salt
• 3 tablespoons vegetable oil
• 4 cups water
• 1 1/2 cups Basmati rice

Preparation

1. Fry the onions in oil until tender. Remove the onions and spread on a plate covered with paper towels to absorb the extra oil.
2. To the oil, add the lentils, salt, 3 tablespoons oil and water. Bring to a boil with occasional stirring.
3. Add the rice, bring back to a boil and let boil until most of the water is absorbed.
4. Reduce the heat to low and let simmer 15-20 minutes or until rice and lentils are tender. Add more water if needed.
5. To serve, spoon rice mixture onto a large platter then sprinkle the fried onions on top of the rice. Sprinkle with a dash of salt.

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Cheese Fatayer Recipe - Recipe for Cheese Fatayer

This is a middle eastern recipe for Cheese Fatayer (Yummy Cheese Snacks). Learn how to make the best cheese fatayer. This dish is usually served in Lebanese Restaurants. My kids just love it. Yummy!!

Makes around 20 pieces

Ingredients

• 2 cups white flour
• 2 tablespoon powder milk
• 1 tablespoon sugar
• 1 tablespoon yeast
• 1/2 teaspoon baking powder
• a little oil
• a pinch of salt
• 1 egg
• Around 1 cup water

Stuffing

• 8 squares of Kiri Cheese
• A pinch of zataar

Topping

• Seasem Seeds
• One beaten egg

Method

1. Mix flour, milk, sugar, yeast, baking powder,
2. oil, salt and egg together in one bowl while adding water gradually to make a combined dough.
3. Leave the dough to rest for about 20 mins until it rises.
4. Take a small amount of dough at a time and roll into a ball,
5. then flatten it and add the cheese in the middle.
6. Fold the flattened dough and close in the middle (As shown in the pic)
7. and place on the greased baking pan.
8. Brush on top of each piece with beaten egg and sprinkle with seasem seeds.
9. Repeat same process until the dough is finished.
10. Bake in oven (180 degrees) for about 20 mins or until golden brown.

Enjoy the hot snacks-Best when fresh!

Recipe by Reema : Hungy

You might also like

Arayes Recipe - Manoushe Zaatar Recipe - Lahm bi Ajeen Recipe

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Soujouk Recipe - Best Soujouk Recipe

Recipe for soujouk. Soujouk is a dry, cured sausage. try this recipe to make the best soujouk dish. Soujouk is usually fried with eggs at breakfast. It contains lots of spice and garlic, and it takes several days to cure, so plan accordingly. It is best prepared during dry winter days because the summer heat can spoil the meat before it cures.

Ingredients
1 pound ground Beef
1 pound ground Lamb
2 teaspoons Salt
1 teaspoon Middle Eastern spice
1/2 teaspoon ground Cinnamon
1/2 teaspoon ground nutmeg
4 cloves garlic, minced or pressed
1 pair knee high stockings with the foot section cut off and knotted (cheese cloth also works)

Preparation
1. Mix all ingredients (except stockings) very well. Kneed mixture until smooth. Set aside for 1 hour. Then divide into two parts to make two large sausages.
2. On a flat surface, spread one stocking flat with the openings towards you.
3. Take a hand full of meat mixture and stuff it deep into the stocking. Press well to flatten.
4. Continue stuffing the stocking until full (leave enough stocking to tie the end off).
5. Before you tie the end, pat and press until well pressed and flat (about 1 inch thick and 3-4 inches wide). Tie the end of the stocking.
6. Repeat the stuffing procedure for the other half of the meat.
7. Place the two sausages on old newspaper in a well vented place. Place a flat board on top of them. Place a heavy object on top of the arrangement in order to press the sausages into form.
8. After 24 hours, remove weight and hang the sausages to dry in a cool, well ventilated area and away from pets.
9. After 4 days, the sausages are ready to eat. Reduce standing time in hot weather. Dry winter days are best for making this sausage.
10. To serve: Peel back stocking to expose the amount of sausage you wish to cook. Slice sausage crosswise into 1/2 inch thick slices.
11. In a frying pan, heat slices on medium heat (do not add oil). Slightly brown both sides.
12. Add eggs to the sausages (any egg style you like) and cook until done.

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Arayes - Arayes Recipe

Recipe for arayes. Enjoy the Lebanese cuisine and learn how to make best arayes (Grilled Kafta and Pita Bread).

Ingredients - Serves 4 -6 , 20 wedges
500 g ground lamb (minced)
1 large onion, finely chopped
1 small tomato, finely chopped
2 garlic cloves, crushed
1 teaspoon salt
1 teaspoon baharat mixed spice, Recipe # 224763
1 cup fresh parsley, chopped
5 teaspoons lemon juice
50 g pine nuts, roasted
5 teaspoons olive oil
5 pita bread

Preparation
Pre-heat oven to gas mark 4/350F/180°C.

In a large bowl, add in the minced lamb, with the chopped onion and tomato, crushed garlic, salt, spice mix, parsley, lemon juice and toasted pine nuts and mix well.

Cut bread into quarters.

Open up the quartered bread pieces and spread a heaped tablespoonful of meat mixture in a thin layer into one side of the bread and press down to close.

Brush both sides of the bread with oil.

Place on a baking tray and bake in the centre shelf of the oven for half an hour, turning once after 15 minutes.

Serve hot or warm with yogurt

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Yalanji Recipe - How to make Yalanji

Recipe for yalanji (Stuffed Vine Leaves) - learn how to make delicious yalanji and bring the taste of middle eastern cuisine to your kitchen. Yummy Lebanese side dish!!

Ingredients

• 500g vine leaves fresh or (a packet of vine leaves kept in salted wter)
• 1 1/2 cup rice washed
• 1 cup parsley chopped
• 1/2 cup mint leaves chopped
• 4 small tomatoes chopped
• 4 spring onions chopped with their greens
• 1/2 cup olive oil
• 3/4 cup lemon juice
• 2 potatoes sliced
• salt & pepper

Preparation

• Dip the vine leaves in boiling water for 1 minute, remove and put aside. Then, mix the rice with the herbs, onions, tomatoes, lemon juice, oil, salt and pepper. Open the vine leaves on a board one at a time. Put 1 tablespoon of the mixture on each, fold in 2 sides then roll as a small cigar. Repeat until finish all the leaves or the stuffing.
• Place the sliced potatoes in the bottom of a saucepan, then put the stuffed leaves on top, cover with water. Use a plate to fit inside the saucepan as a lid, to stop the vine leaves from opening. Cook on slow heat for about 1 hour when the leaves are well cooked. Serve cold.

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Muhammara Recipe - How to Make Muhammara

Recipe for muhammara - Learn how to make the best muhammara and bring the taste of authentic Lebanese cuisine to your kitchen. Yummy appetizer!!

Preparation time: 45 minutes or less

Ingredients - Makes about 1 3/4 cups
a 7-ounce jar roasted red peppers, drained
2/3 cup fine fresh bread crumbs
1/3 cup walnuts, toasted lightly and chopped fine
2 to 4 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1 tablespoon fresh lemon juice, or to taste
2 teaspoons pomegranate molasses*
1 teaspoon ground cumin
1/2 teaspoon dried hot red pepper flakes
3/4 cup extra-virgin olive oil
toasted pita triangles as an accompaniment

*available at Middle Eastern markets

Preparation
In a food processor blend together the peppers, the bread crumbs, the walnuts, the garlic, the lemon juice, the pomegranate molasses, the cumin, the red pepper flakes, and salt to taste until the mixture is smooth and with the motor running add the oil gradually. Transfer the muhammara to a bowl and serve it at room temperature with the pita triangles.

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Moutabel Recipe - Best Moutabel Recipe

Recipe for the best Lebanese moutabel dip. Moutabel is a dip like hummus, but it is a completely different experience. Like hummus, moutabel is regularly found on nearly every Middle Eastern table. In this recipe the eggplants are grilled, however they can also be fried. You may be familiar with a form of this dish known by another name, baba ghanoush. During the month of Ramadan, moutabel is eaten every day. In the past the eggplants would be pounded and mixed with all other ingredients by hand in a large copper bowl.

Ingredients (serves 4-6 people)
2 eggplants
1/3 cup tahini (sesame paste)
3 ounces plain yogurt
1-2 teaspoons of salt or to taste
2 tablespoons lemon juice
1 1/2 tablespoons pomegranate paste (optional)

For garnish
Paprika
Sweet red peppers
Parsley
Pomegranate seeds
Walnuts

Preparation

1. Grill the eggplants.
2. Stick the eggplants on a couple of skewers and grill over an open flame (I place them on the naked flame of my gas stove). This is the best way to obtain that great smoky flavor (you can put them under the grill if you like). The skin will blacken and wither with the heat, keep turning them until the eggplants’ skin is soft all over to the touch and a skewer can easily cut through the vegetables.
3. As soon as this happens, take them off the flame and put them in a pot filled with cold water (this will help to cool the eggplants and make it easier to peel them).
4. Peel the eggplants (I found it helps also to peel them under cold running water).
5. Discard the burnt skin and put the pulp in a strainer to preferably leave overnight in the fridge. This will ensure that the excess water is removed.
6. (Instead of grilling, you can deep or shallow fry your eggplants until golden. Then continue on with preparation. Using this method however, you do not get that smoky taste which is so typical of this dish.)
7. Cut the eggplants into small pieces and then pound to a rough pulp (you don’t want it too smooth, it’s good to have some texture left).
8. As you add the other ingredients make sure you incorporate them one by one into the mixture.
9. First, add the tahini, then the yogurt if you wish (yogurt will help take some of the bitterness of the vegetables away, but if you like that bitter taste don’t add any yogurt).
10. Now add the lemon juice and the salt (to taste).
11. If you prefer a sweeter taste I found that adding pomegranate paste works very well.

Serving Moutabel

1. Place the mixture in a dish and smooth it out to cover the dish. Garnish with paprika, parsley leaves, wedges of sweet red pepper, pomegranate seeds and walnuts (walnuts go extremely well with this dish). Finish off with a dash of olive oil. Like hummus, moutabel will keep for a couple of days in the fridge. Don’t forget to cover with plastic wrap.

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