Garlic prawns with lemon pilaf recipe

The Lebanese Recipes Kitchen (The home of Middle Eastern Food recipes) Invites you to try Garlic prawns with lemon pilaf recipe. Enjoy Middle Eastern cooking and learn how to make Garlic prawns with lemon pilaf.

Ingredients

     4 tbsp olive oil
     1 onion, halved and finely sliced
     300g long-grain rice
     550ml water or stock
     1 tsp salt
     1 tsp turmeric
     2 tbsp lemon juice
     1 tbsp lemon zest
     3 garlic cloves, finely sliced
     12 medium prawns, peeled, deveined with tails left
     1/2 tsp cayenne pepper
     1 tsp ground coriander
     1 tsp sumac and extra for serving
     2 tbsp chopped parsley
     2 tbsp chopped mint
     1 lemon, cut into wedges

Sumac is a tangy, lemony, berry-red spice that goes well with grilled fish and prawns. If you don't have it, use paprika. Finish the dish with a little extra lemon zest.

Method

1. Heat two tablespoons of oil in a frypan and cook onion gently for five minutes. Rinse the rice under cold running water, shake dry and add to the onions, tossing well. Add water, salt, turmeric, lemon juice and zest and bring to the boil. Cover tightly, reduce the heat to very low and simmer for 15 minutes. Remove from heat and leave to rest, covered, while cooking the prawns. 
2. Heat remaining oil in frypan and cook garlic over medium heat until it "flutters" in the oil. Add prawns, cayenne, coriander and sumac, tossing well until the prawns are cooked and the garlic is golden and nutty. Toss parsley and mint through rice, top with prawns, garlic, a final dusting of sumac and lemon wedges for squeezing.

Serves 4

Chef: Jill Dupleix Photo: Marina Oliphant Source: The Sydney Morning Herald Friday August 14, 2009 Middle Eastern, Quick, Healthy, Kid-friendly, Wheat free, Dairy free, Egg free, Dinner


lentil & bulgur pilaf with green & yellow squash - Lentil & tomato salad with garlic lebanese bread - Roast lemon and garlic drumsticks

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Roast chicken with pomegranate, date and watercress salad recipe

The Lebanese Recipes Kitchen (The home of Middle Eastern Food recipes) Invites you to try Roast chicken with pomegranate, date and watercress salad recipe. Enjoy Middle Eastern cooking and learn how to make  Roast chicken with pomegranate, date and watercress salad.

Pomegranates - This majestic fruit's jewel-like seeds make a stunning addition to myriad salads and desserts. Its crimson juice, which stains fabric and some surfaces, is used as a dye in the manufacture of Persian rugs.

Ingredients

     4 chicken marylands
     Juice of 1 lemon
     6 tbsp extra virgin olive oil
     Salt flakes and cracked black pepper
     1 tsp sweet paprika
     1 cup small watercress sprigs
     1/2 bunch coriander, coarsely chopped
     1/2 bunch mint leaves, coarsely chopped
     6 fresh dates, seeded and cut into quarters
     1 large pomegranate, juiced and half the seeds reserved
     1/2 tsp dried chilli flakes

Method

1. Preheat oven to 200C. Place chicken marylands in a shallow dish, drizzle with juice of half a lemon and two tablespoons of olive oil, season and turn to coat. Rest, covered, for 30 minutes in the fridge. Turn chicken skin-side up and sprinkle with paprika. Roast chicken for 30 minutes then baste with pan juices and roast for a further 20 minutes or until cooked. Rest in a warm place for five minutes.
2. Meanwhile, combine watercress, coriander, mint and dates in a medium bowl. In a small bowl, whisk pomegranate juice, chilli flakes, remaining lemon juice, remaining olive oil, salt and pepper. Pour about a third of the dressing over salad and toss to combine.
3. To serve, place chicken on plates, drizzle with remaining dressing, top with salad and sprinkle with pomegranate seeds.

Serves 4

Chef: Lynne Mullins Photo: Quentin Jones Source: The Sydney Morning Herald Tuesday April 7, 2009 Middle Eastern, Quick, Contemporary, Healthy, Kid-friendly, Wheat free, Dairy free, Nut free, Egg free, Salad

Lebanese Lemon Salad Dressing Recipe - Middle Eastern Eggplant Salad Recipe - Chicken & chickpea tabouli salad recipe

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Lebanese Lemon Salad Dressing Recipe

The Lebanese Recipes Kitchen invites you to try Lebanese Lemon Salad Dressing Recipe. Enjoy cooking Lebanese/Middle Eastern food and learn how to make Lebanese Lemon Salad Dressing.

Tangy, zesty, garlicky lemon and olive oil flavors blend in this dressing that compliments salads which include some type of grilled meat and baked or fried pita chips in the place of croutons. This dressing is best with salads containing grilled chicken, shrimp or fish. It is very tangy but absolutely yummy.

Prep Time: 20 Min
Ready In: 20 Min

Ingredients

1/2 cup fresh lemon juice
1/2 cup mild extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon kosher salt
ground black pepper to taste

Directions

In a medium bowl, whisk together the lemon juice, olive oil, garlic, salt and pepper. Stir just before serving.

Amount Per Serving Calories: 176 Total Fat: 18.7g Cholesterol: 0mg

From Allrecipes By: Laura

Lebanese Fattoush Salad Recipe - Tahini & yogurt potato salad recipe - Lebanese Tabouleh Salad Recipe

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Spicy Chicken Shawarma Recipe

The Lebanese Recipes kitchen invites you to try delicious & easy Spicy Chicken Shawarma Recipe. Enjoy Middle Eastern food and learn how to make Spicy Chicken Shawarma.

Prep Time: 20 minutes
Yield: 4 servings (serving size: 2 stuffed pita halves)

Ingredients

2 tablespoons finely chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/8 teaspoon ground coriander
5 tablespoons plain low-fat Greek-style yogurt, divided
2 tablespoons fresh lemon juice, divided
3 garlic cloves, minced and divided
1 pound skinless, boneless chicken breast halves, thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon tahini
4 (6-inch) pitas, halved
1/2 cup chopped cucumber
1/2 cup chopped plum tomato
1/4 cup prechopped red onion

Preparation

1. Combine first 6 ingredients in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic cloves. Add chicken; toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 6 minutes or until browned and done, stirring frequently.
2. While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 tablespoon lemon juice, remaining 1 garlic clove, and tahini, stirring well. Spread 1 1/2 teaspoons tahini mixture inside each pita half; divide chicken evenly among pita halves. Fill each pita half with 1 tablespoon cucumber, 1 tablespoon tomato, and 1 1/2 teaspoons onion.

Nutritional Information

Calories: 402
Fat: 10.7g (sat 1.9g,mono 6g,poly 2g)
Protein: 36.4g
Carbohydrate: 40g
Fiber: 2.1g
Cholesterol: 67mg
Iron: 4.1mg
Sodium: 541mg
Calcium: 93mg

Lia Huber, Cooking Light, APRIL 2010

Shawarma Sauce Recipe - Chicken Shawarma - Beef Shawarma

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Middle Eastern Roasted Cauliflower Recipe

Enjoy tasty Lebanese Recipes & Middle Eastern Food: The Lebanese Recipes kitchen invites you to try Middle Eastern Roasted Cauliflower Recipe. Enjoy delicious food dishes and learn how to make Middle Eastern Roasted Cauliflower.

Combine mild cauliflower with the aromatic spices of the Middle East for a distinctive side dish. Instead of cutting a head of cauliflower into florets, you can use 2 (10 3/8-ounce) packages of florets.

Prep Time: 8 minutes
Cook Time: 12 minutes
Yield: 4 servings (serving size: 3/4 cup)

Ingredients

6 cups cauliflower florets (about 1 medium head)
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon curry powder
1/8 teaspoon ground cinnamon
1/2 cup canned petite diced tomatoes, drained
1/4 cup raisins
1 tablespoon chopped fresh parsley

Preparation

1. Preheat oven to 500°.
2. Combine first 7 ingredients in a large bowl; toss well. Place cauliflower on a foil-lined jelly-roll pan. Bake at 500° for 12 minutes or until lightly browned, stirring once after 5 minutes.
3. Combine tomatoes, raisins, and parsley in a large bowl. Stir in cauliflower. Serve warm or at room temperature.

Nutritional Information

Calories:107 (30% from fat)
Fat: 3.6g (sat 0.5g)
Protein: 3.6g
Carbohydrate: 17.5g
Fiber: 4.1g
Cholesterol: 0mg
Iron: 1mg
Sodium: 377mg
Calcium: 46mg

Source
Oxmoor House Healthy Eating Collection, Oxmoor House, JANUARY 2008

Chicken with Eggplant and Cauliflower Rice - Cauliflower Stew With Tahini Sauce - Arnabeet Mekleh (Fried Cauliflower)

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Middle Eastern skewers with almond rice recipe

The Lebanese Recipes kitchen (the home of Tasty Middle Eastern food recipes) invites you to try delicious Middle Eastern skewers with almond rice. Enjoy Middle Eastern cooking and learn how to make Middle Eastern skewers with almond rice.

Preparation Time 10 minutes
Cooking Time 25 minutes
Ingredients (serves 4)

1 1/3 cups (265g) long grain rice
1/2 cup (70g) slivered almonds
500g lean beef stir-fry strips
1 tbs Middle Eastern spice mix
Olive oil spray
1/3 cup chopped fresh coriander
Prepared tzatziki, to serve
Dressed salad leaves, to serve

Method

1. Cook rice following packet instructions for absorption method. Place almonds in a small non-stick frying pan over medium heat. Dry fry for 5-6 mins, stirring, until golden. Set aside.
2. Meanwhile, toss beef strips in spice mix. Thread onto 12 skewers (if using wooden skewers, soak in cold water for 15 mins).
4. Preheat a barbeque or chargrill on medium-high. Add skewers and cook for 1-2 mins each side or until just cooked. Transfer to a plate. Set aside for 5 mins to rest.
5. Stir almonds and coriander into rice. Serve rice with skewers, tzatziki and salad leaves.

Source
Fresh Living - 27 June 2005, Page 41
Recipe by Alison Roberts

Broiled Lamb (LAHM MASHWI ) - easy lamb kofta recipe - Middle Eastern spiced lamb and vegetable skewers recipe

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Middle Eastern spiced lamb and vegetable skewers recipe

The Lebanese Recipes kitchen (the home of tasty middle eastern food recipes) invites you to try delicious Middle Eastern spiced lamb and vegetable skewers recipe. Enjoy Middle Eastern cooking and learn how to make Middle Eastern spiced lamb and vegetable skewers.

Fire up that barbecue and make these easy skewers. With spiced lamb and lots of veggies, they're practically a complete meal on a stick.

Cooking Time 14 minutes

Equipment: You will need 8 pre-soaked 30cm bamboo skewers.

Ingredients (serves 4)

600g small coliban potatoes, halved
400g lamb leg steak, cut into 2cm pieces
2 red onions, cut into 16 wedges
1 red capsicum, cut into 2cm pieces
2 (300g) zucchini, cut into 2cm pieces
1 tablespoon Middle Eastern spice mix
olive oil cooking spray
70g baby rocket leaves
2 teaspoons olive oil
1 lemon, juiced

Method

1. Place potatoes in a saucepan and cover with cold water. Cover and bring to the boil over high heat. Reduce heat to medium. Cook, partially covered, for 7 to 8 minutes or until just tender. Drain.
2. Meanwhile preheat barbecue grill on medium-high heat. Thread lamb, onion, capsicum and zucchini alternately onto skewers. Sprinkle with spice mix. Using your fingertips, rub over spice mix. Spray skewers with oil.
3. Reduce grill heat to medium. Cook skewers for 3 minutes on each side or until lamb is just cooked through and vegetables just tender. Remove to a plate. Cover with foil and set aside to rest.
4. Place rocket in a large bowl. Top with potatoes. Cover with foil and stand for 5 minutes or until rocket wilts. Drizzle with oil and 2 tablespoons of lemon juice. Season with salt and cracked black pepper. Toss to combine. Serve skewers with rocket and potatoes.

Source
Super Food Ideas - July 2007, Page 37
Recipe by Alison Roberts

lamb skewers - baked chicken & lamb skewers - BBQ Lamb Kabobs

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Hummus, cheese & tabouli pockets recipe

The Lebanese Recipes Kitchen (The home of delicious middle eastern food recipes) invites you to try Hummus, cheese & tabouli pockets recipe. Enjoy middle eastern food and learn how to make easy and healthy Hummus, cheese & tabouli pockets.

Ingredients (serves 1)

1 wholemeal pita bread
2 tbs hummus
1/4 cup coarsely grated cheddar
1/2 cup bought tabouli

Method

Cut pita bread in half crossways. Open each half to form a pocket. Fill each pita pocket with hummus, cheddar and tabouli.

Source
Good Taste - February 2009, Page 54
Recipe by Chrissy Freer

Middle Eastern Hummus with veg sticks Recipe - Hummus without Tahini - meatball & tabouli wrap

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Saudi Puff Pastry with Meat Recipe

The Lebanese Recipes kitchen - The home of delicious middle eastern food recipes invites you to try Saudi Puff Pastry with Meat Recipe. Enjoy cooking Saudi food and learn how to make Saudi Puff Pastry with Meat.

Ingredients

3 cups plain flour or 420 g
1 teaspoon salt
1 egg
3 tablespoons ghee
¾ cup water or 190 ml

For the stuffing:
750 g minced beef
2 medium onions or 300 g, finely chopped
1 teaspoon ground black pepper
2 cubes MAGGI® Chicken Bouillon, dissolved in 3 tablespoons water
2 cups oil for deep frying

Preparation

1. Sift the flour in a large bowl. Make a well in the center and add ghee and egg.
2. Rub flour with fingertips adding little water gradually and mixing thoroughly to form homogenous dough.
3. Divide the dough into 4 portions. Cover and set aside for 1 hour.
4. Combine the minced meat with onion, black pepper and the dissolved MAGGI® Chicken Bouillon . Mix well and set aside.
5. Roll out each piece of dough. Using a cup and cut the dough into round pieces. Place a tablespoon of meat mixture in the center of each piece and seal the edges by twisting them.
6. Deep fry the meat puffs in 180°C preheated oil until golden brown. Serve hot.

Middle Eastern Pastries - Middle-eastern pies recipe - Sambousek

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