Meatball Sandwiches Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Meatball Sandwiches Recipe. Enjoy tasty Middle Eastern food and learn how to make delicious Meatball Sandwiches.

Minty meatballs with a stream of yogurt sauce and served in pita give a Middle Eastern spin to budget-friendly meatball sandwiches. No matter what kind of bread you use, these meatball sandwiches are sure to be a hit. From start to finish, this meal will be ready in 30 minutes.

Ingredients

1 beaten egg
1/4 cup skim milk
1/4 cup fine dry bread crumbs
1/4 cup snipped fresh parsley
3 tablespoons finely chopped onion
4 teaspoons sesame seeds, toasted
1 clove garlic, minced
1/4 teaspoon dried mint, crushed
1/4 teaspoon salt
3/4 pound lean ground beef or lamb
Nonstick spray coating
2 large pita bread rounds, halved
1/2 cup shredded lettuce
1 medium tomato, chopped
1 cup plain low-fat yogurt

Directions

1. In a medium mixing bowl combine egg, milk, bread crumbs, parsley, onion, 3 teaspoons of the sesame seeds, the garlic, mint, and salt. Add ground beef or lamb; mix well. Shape mixture into 24 meatballs.

2. Spray a large skillet with nonstick spray coating. Preheat over medium-high heat. Add meatballs and brown on all sides. Cover skillet and cook meatballs over low heat for 5 to 10 minutes or until done (160 degrees F).

3. With a slotted spoon remove meatballs from skillet and drain on paper towels.

4. To serve, place meatballs in pita bread halves. Add lettuce and tomato. Sprinkle with the remaining 1 teaspoon of sesame seeds. Serve with yogurt. If desired, serve sandwiches on additional shredded lettuce. Makes 4 servings.

5. Make Ahead Tip: Prepare and cook meatballs; drain on paper towels. Place meatballs on a clean tray; cover with waxed paper; freeze about 30 minutes or until firm. Transfer to airtight freezer container or plastic freezer bag; seal, label, and freeze up to 1 month. To use, thaw overnight. Place in shallow baking pan with 1/4 cup water; cover and heat in 350 degree F. oven for 15 minutes or until heated through. Drain. Serve as above.

recipe source BHG.com

Meatball & Tabouli Wrap - Meatball Stew (Dawood Basha) - Lebanese-style lamb wrap

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Roasted Eggplant Spread Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Roasted Eggplant Spread Recipe. Enjoy tasty Middle Eastern food and learn how to make delicious Roasted Eggplant Spread.

Cook Time: 45 min
Level: Easy
Yield: 6 to 8 servings

Ingredients

2 medium eggplants, peeled
1 red bell pepper, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1/2 teaspoon cayenne pepper
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons lemon juice
2 tablespoons tahini
3 tablespoons chopped parsley, plus extra for garnish

Directions

Preheat the oven to 400 degrees F.

Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, cayenne and salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.

Place the vegetables in a food processor fitted with a steel blade, add the lemon juice and tahini, and pulse 3 or 4 times to blend. Taste for salt and pepper. Transfer to a bowl and add the chopped parsley. Garnish with extra parsley.

1999, The Barefoot Contessa Cookbook, All Rights Reserved

 Baba ganoush on pita - Baba Ghanoush - Middle Eastern Eggplant Salad Recipe

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Lemon-Garlic Chick Pea Dip with Veggies and Chips Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Lemon-Garlic Chick Pea Dip with Veggies and Chips Recipe. Enjoy tasty Middle Eastern food and learn how to make deliciousLemon-Garlic Chick Pea Dip with Veggies and Chips.

Prep Time: 5 min
Level: Easy
Yield: 4 servings

Ingredients

1 (15-ounce) can chick peas, drained
1 clove garlic, cracked from skin
1 lemon, zested and juiced
4 to 5 sprigs fresh thyme leaves, stripped from stems
Coarse salt and pepper
A few drops hot sauce, to taste
1/4 cup extra-virgin olive oil eyeball it
4 ribs celery from the heart cut into dipping sticks, 4 inches long
1/2 seedless cucumber, cut into sticks
1 red bell pepper, trimmed and cut into sticks
1/2 pint grape tomatoes
1 sack reduced fat gourmet chips (recommended: Terra brand Garlic and Onion Yukon Gold flavor potato chips (50 percent less fat than regular chips))

Directions

Combine the chick peas, garlic, lemon zest and juice, thyme, salt and pepper and hot sauce in food processor. Turn processor on and stream in the extra-virgin olive oil. Transfer the dip t a dish and surround with veggies and chips. That'll keep the munching going on until dinner!

Recipe courtesy Rachael Ray

Quick Chickpea Spread Recipe - Classic Lebanese Hummus Dip Recipe - Roasted Garlic Hummus
 
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Pita crisps with dip recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Pita crisps with dip recipe. Enjoy tasty Middle Eastern food and learn how to make delicious Pita crisps with dip.
 
Ingredients (serves 6)

6 x 16cm pita bread rounds
olive oil cooking spray
3 teaspoons Middle Eastern spice blend (see note)
2 x 150g tubs prepared dip (we used artichoke with cashew and parmesan)

Method

1. Preheat oven to 200°C. Spray one side of each pita round with oil and sprinkle with 1/2 teaspoon spice blend. Cut each round into 12 triangles. Place on 2 large baking trays (make sure they don't overlap). 
2. Bake for 10 minutes or until crisp and golden. Transfer to a wire rack to cool completely.
3. Store in an airtight container until ready to serve. Serve with dip.

Notes

Middle Eastern spice blend is a combination of cumin, garlic, turmeric, coriander and other spices. You will find it in the spice aisle of the supermarket.
 
Source
Super Food Ideas - July 2005, Page 43
Recipe by Alison Roberts


Classic Lebanese Hummus Dip Recipe - Avocado Dip Recipe - Tahini and Parsley Dip

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Kibbeh - Kibbeh Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Kibbeh Recipe. Enjoy tasty Middle Eastern food and learn how to make delicious Kibbeh.

A Lebanese specialty, these mouth-watering deep-fried meatballs are stuffed with spiced lamb and pine nuts.

Preparation Time 30 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

1 brown onion, coarsely chopped
200g diced lamb
170g (1 cup) burghul
Canola or vegetable oil, to deep-fry
1/2 red onion, cut into very thin wedges
3/4 cup fresh continental parsley leaves
1 tsp sumac
Greek-style natural yoghurt, to serve
1 tbs toasted pine nuts, to serve

Filling

1 tbs olive oil
1/2 brown onion, finely chopped
2 tbs pine nuts, finely chopped
1 tbs Middle Eastern spice mix
100g lamb mince

Method

1.  To make the filling, heat the oil in a medium frying pan over medium-low heat. Add the onion and pine nuts and cook, stirring, for 6 minutes or until onion is soft. Increase heat to high. Add the spice mix and cook, stirring, for 1 minute or until aromatic. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 3-4 minutes or until mince changes colour. Transfer to a heatproof bowl. Set aside to cool slightly.
2. Meanwhile, place the brown onion in the bowl of a food processor and process until finely chopped. Add the lamb and season with salt and pepper. Process until finely minced. Gradually add burghul, processing well between each addition until the mixture comes together. Divide into 12 equal portions.
3. Press out 1 portion of lamb mixture on a clean work surface to an 8cm-diameter disc. Place 1 teaspoon of filling in the centre of the disc. Bring the edges together to enclose the filling, and repeat with the remaining lamb mixture and filling to make 12 kibbeh balls.
4. Add enough oil to a medium saucepan to reach a depth of 5cm. Heat to 180°C over medium-high heat (when oil is ready a cube of bread will turn golden brown in 15 seconds). Add half the kibbeh and cook for 2-3 minutes or until golden brown. Transfer to a plate lined with paper towel. Repeat with the remaining kibbeh, reheating the oil between batches.
5. Combine the red onion, parsley and sumac in a bowl. Divide among serving plates and top with the kibbeh. Top with a dollop of yoghurt and sprinkle with pine nuts to serve.

Notes

Freezing tip: Prepare this recipe to the end of step 3 up to 3 months ahead. Layer the kibbeh between sheets of non-stick baking paper in an airtight container. Label, date and freeze. Thaw in the fridge overnight. Continue from step 4, 15 minutes before serving.

Source
Good Taste - November 2007, Page 84
Recipe by Alison Roberts



Lebanese Meat Loaf (Kibbeh) Recipe - KIBBEH NAYYEH - Kibbe

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Middle Eastern-style lentil & spinach soup recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes & Middle Eastern food recipes) invites you to try Middle Eastern-style lentil & spinach soup recipe. Enjoy tasty Middle Eastern food and learn how to make Middle Eastern-style lentil & spinach soup.

Preparation Time 15 minutes
Cooking Time 25 minutes

Ingredients (serves 4)

1 tbs olive oil
1 large brown onion, coarsely chopped
2L (8 cups) water
1 large Massel vegetable stock cube
325g (1 1/2 cups) red split lentils
1 bunch English spinach, ends trimmed, washed, finely shredded
1 tbs garam masala
3 tsp ground cumin
Lebanese bread, to serve

Method

1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the water and stock cube. Increase the heat to high. Bring to the boil.

2. Add the lentils and stir until well combined. Reduce heat to medium and simmer, uncovered, stirring occasionally, for 15 minutes or until the lentils are tender. Add the spinach and cook, stirring, for 3-4 minutes or until the spinach just wilts. Add the garam masala and cumin, and stir until well combined. Taste and season with salt and pepper.

3. Ladle the soup among serving bowls and serve with Lebanese bread.

Notes

To freeze ahead
Prepare the soup to the end of step 2. Set aside for 15 minutes to cool slightly. Ladle the soup into portion-sized freezerproof airtight containers. Label, date and freeze for up to 3 months.

To thaw, place overnight in the fridge.

To reheat, place the soup in a small saucepan. Stir over medium heat until heated through. If you like a thinner consistency, add a little water to the soup. Continue from step 3.

Source
Good Taste - June 2007, Page 21
Recipe by Michelle Southan

Lebanese Lentil Soup - Lentil Soup - Moroccan Chickpea and Lentil Soup

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Ramadan Recipes... Ramadan Food Recipes... Iftar Recipes

Ramadan Recipes... Ramadan Food Recipes... Iftar Recipes

In 2010, Ramadan is estimated to begin August 11. Traditionally, foods eaten for the suhoor and iftar are light, nutritious meals containing fresh fruits, vegetables, and halal meats.

With so many Muslims observing Ramadan from a variety of countries and cultures, many types of food will be prepared, not just Middle Eastern foods.

Ramadan is a very spiritual event that forces one to truly evaluate and purify all aspects of their life. It may appear to be an individual effort, but Ramadan is essentially a holiday that encompasses and embraces family and friends. While children may be too young to fast, there are many ways to include children in the holiday.

Ramadan Recipes (Iftar Recipes) Worldwide
Foods that are light and nutritious are ideal during Ramadan. Breads, soups, fresh fruits and vegetables are the perfect way to begin and end the daily fast. Dates are very significant in Ramadan and are often eaten to break the day's fast.



Soup

Lentil Soup
Onion Soup
Shish Barak and Noodle Soup
moroccan harira soup
Chicken Noodles with Tomato and Zucchini Soup
Moroccan Vegetable Soup (Chorba)

Side Dishes

Lebanese Meat Loaf (Kibbeh)
Kibbe Nayeh
Kibbe
potato kibbeh
Sambousek
Sfiha 
Cheese Fatayer
Arayes
Stuffed Vine Leaves
Yalanji
Muhammara
Hummus with Tahini 
Baba Ghanoush
Awarma
Batata Harra

Salad

Parsley Tabbouleh
lebanese Fattoush
Tahini & yogurt potato salad
Lebanese Potato Salad
Salatit El Rahib

Main Course

Roasted Chicken Stuffed with Rice
Stuffed Baby Lamb
Stuffed Neck of Lamb - RAQBEH MAHSHIEH
Stuffed Baby Zucchini and Vine Leaves with Lamb Chops
Stuffed Baby Zucchini and Vine Leaves with Lamb Chops
Kousa Mahshi Bi Laban
Malfouf Stuffed Cabbage
Mansaf
Maklouba
Saudi Kabsa
Chicken Biryani
Machboos
Kafta bil Sanieh (Baked Kafta)
Shish Tawook
Mashawi
Meatball Stew (Dawood Basha)

Shish Barak (meat patties with yogurt)

Sweets 
 
Katayef
Katayef Bi Kashta
Knafeh
Osmallieh
Baklava
Warbat
Halawat El-Jibn Bil-Kishta
Pistachio Mafruka with Cream
Eish Saraya
Basbousa
Awamat

رمضان مبارك وصياما وافطاراهنيئا

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Lebanese Fattoush Salad with Grilled Chicken Recipe

The Lebanese Recipes Kitchen (The Home of Middle Eastern/Lebanese food recipes) invites you to try Lebanese Fattoush Salad with Grilled Chicken Recipe. Enjoy Lebanese cooking and learn how to make Lebanese Fattoush Salad with Grilled Chicken.

Fattoush is a popular salad in Lebanon made with mixed greens, a lemony vinaigrette and pita bread pieces. Toasting the pita adds crunch and a sprinkle of ground sumac—which grows wild all over Lebanon—adds depth. Let the salad sit for a bit to let the pita soak up the lemony dressing.

Recipe Nutrition
Per serving: 295 calories; 12 g fat (2 g saturated fat, 7 g mono unsaturated fat); 63 mg cholesterol; 21 g carbohydrates; 27 g protein; 5 g fiber; 473 mg sodium; 693 mg potassium Nutrition Bonus: Vitamin A (120% daily value), Vitamin C (60% dv), Folate (38% dv), Iron & Potassium (20% dv).

Ingredients

Salad
2 6-inch whole-wheat pitas, split
3 tablespoons extra-virgin olive oil, divided
1 1/4 teaspoons ground sumac (see Note), divided
1/4 cup lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large head romaine lettuce, coarsely chopped
2 large tomatoes, diced
2 small salad cucumbers or 1 large cucumber, seeded and diced (peeled if desired)
1/2 cup thinly sliced red onion
1/3 cup thinly sliced fresh mint

Chicken
1 1/2 pounds boneless, skinless chicken breasts, trimmed pounds boneless, skinless chicken breasts, trimmed
1 1/2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

Directions

1. To prepare salad: Preheat oven to 350ºF. Place pita halves rough-side up on a large baking sheet. Brush with 1 tablespoon oil and sprinkle with 1 teaspoon sumac. Bake until golden and crisp, about 15 minutes. When cool, break into bite-size pieces.
2. Whisk lemon juice, salt, pepper and the remaining 2 tablespoons oil and 1/4 teaspoon sumac in a large bowl. Add lettuce, tomatoes, cucumber, onion, mint and the pita pieces; toss to coat. Let stand for 15 minutes.
3. To prepare chicken: Meanwhile, preheat grill to medium-high. Rub the chicken with oil and season with salt and pepper. Grill until no longer pink inside, 3 to 4 minutes per side. (Alternatively, broil chicken 4 to 6 inches from the heat source for about 6 minutes per side.) Slice the chicken thinly and serve on top of the salad.
4. Note: The tart berries of the sumac bush add another element to many Middle Eastern dishes. Find them whole or ground in Middle Eastern markets or online at kalustyans.com or lebaneseproducts.com.

Recipe source: Eatingwell

Lebanese Fattoush Salad Recipe - Fattoush Salad Recipe - Spiced almond fish with fattoush recipe

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Curried Couscous Salad with Dried Sweet Cranberries

The Lebanese Recipes Kitchen (The home of Middle Eastern/Lebanese Food Recipes) invites you to try Curried Couscous Salad with Dried Sweet Cranberries recipe. Enjoy easy and delicious Middle Eastern recipes and learn how to make Curried Couscous Salad with Dried Sweet Cranberries.

Cook Time: 5 min  Level: Easy  Yield: 4 servings

Ingredients

1 (5.8-ounce) box instant couscous
3/4 cup sweetened dried cranberries
1 tablespoon curry powder
1 teaspoon salt
1 teaspoon sugar
1/2 orange, juiced
2 to 3 tablespoons extra-virgin olive oil
3 to 4 scallions, trimmed and thinly sliced on an angle
2 tablespoons chopped fresh Italian parsley leaves
1/2 lemon, juiced
3/4 cup chopped walnuts, toasted
Freshly ground pepper

Directions

Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.

Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.

Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.

Mediterranean Couscous Salad - couscous salad - Lemon and feta couscous salad

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Grilled Lamb Kofta Kebabs with Pistachios and Spicy Salad Wrap

The Lebanese Recipes Kitchen (The home of Tasty Middle Eastern/Lebanese Food Recipes) invites you to try Grilled Lamb Kofta Kebabs with Pistachios and Spicy Salad Wrap recipe. Enjoy easy and delicious Middle Eastern cooking and learn how to make Grilled Lamb Kofta Kebabs with Pistachios and Spicy Salad Wrap.

Cook Time: 15 min  Level: Intermediate  Yield: 4 servings

Ingredients

1 pound trimmed shoulder or neck fillet of lamb, chopped into 1-inch chunks
2 heaping tablespoons fresh thyme leaves
1 level tablespoon ground chili pepper
1 level tablespoon ground cumin
4 level tablespoons sumac, if you can find any, or 1 lemon, zest finely grated
Sea salt and freshly ground black pepper
A good handful shelled pistachio nuts
A few handfuls mixed salad leaves, such as romaine, endive and arugula, washed, spun dry and shredded
A small bunch fresh mint, leaves picked
1 red onion, peeled and very finely sliced
1 lemon
A bunch of fresh flat-leaf parsley, leaves picked
Extra-virgin olive oil
4 large flatbreads or tortilla wraps
4 heaping tablespoons plain yogurt

Directions

Place the lamb in a food processor with most of the thyme, chili, cumin and sumac (reserving a little of each for sprinkling over later), a little salt and pepper and all the pistachios. Put the lid on and keep pulsing until the mixture looks like ground meat.

Divide the meat into 4 equal pieces and get yourself 4 skewers. With damp hands, push and shape the meat around and along each skewer. Press little indents in the meat with your fingers as you go - this will give it a better texture when cooked.

In a bowl, mix the salad leaves and mint. In another bowl, combine the sliced onion with a good pinch of salt and pepper and a squeeze of lemon juice (the acidity will take the edge off and lightly pickle the raw onion). Scrunch this all together with your hands, then mix in the parsley leaves.

Grill the kebabs until nicely golden on all sides. Dress your salad leaves and mint with a splash of extra-virgin olive oil, a squeeze of lemon juice and some salt and pepper. Meanwhile, warm the flatbreads for 30 seconds on the griddle pan or under the broiler, then divide between plates and top each with some dressed salad leaves and onion. When your kebabs are cooked, slip them off their skewers onto the flatbreads - you can leave them whole or break them up as I've done here. Sprinkle with the rest of the sumac, cumin, chili and fresh thyme, and a little salt and pepper. Now either toss the salads, grilled meat and juices together on top of the flatbreads and drizzle with some of the yogurt before rolling up and serving; or let your friends toss theirs together at the table, then dress and roll up their own, drizzled with some extra-virgin olive oil.

Middle Eastern spiced lamb and vegetable skewers recipe - BBQ Lamb Kabobs - Kefta Kabob Recipe

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