Soft pavlova roll with liqueur mascarpone and berry compote


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Soft pavlova roll with liqueur mascarpone and berry compote  Recipe. Enjoy Christmas Desserts and learn how to make Soft pavlova roll with liqueur mascarpone and berry compote.

Ingredients (serves 8)

1 x 250g ctn mascarpone
1/2 cup (125ml) double cream
1 1/2 tbs icing sugar mixture
1 tbs Grand Marnier liqueur
7 eggwhites
1 3/4 cups (375g) caster sugar
2 tsp cornflour
2 tsp white vinegar
Icing sugar mixture, extra, to dust

Berry compote
1/3 cup (75g) caster sugar
1/3 cup (80ml) water
1 x 500g packet frozen raspberries, thawed
2 x 250g punnets strawberries, hulled, thinly sliced
1 x 150g punnet blueberries
1 x 150g punnet raspberries

Method

1. Combine the mascarpone, cream, icing sugar and Grand Marnier in a small bowl. Cover with plastic wrap and place in the fridge to firm slightly.

2. Preheat oven to 160°C. Grease and line the base of a 24 x 30cm Swiss roll pan with baking paper. Use an electric mixer to beat the eggwhites in a medium bowl until soft peaks form. Gradually add the caster sugar while continuously whisking. Continue whisking until thick and glossy and sugar dissolves. Add cornflour and vinegar and use a metal spoon to gently fold until just combined. Spread mixture into prepared pan. Bake for 20 minutes or until just firm. Remove from oven and set aside for 3 minutes to stand. Lay a clean tea towel on a clean work surface. Top with a large sheet of baking paper and dust with extra icing sugar. Turn pavlova out onto baking paper and set aside for 10 minutes to cool.

3. Spread mascarpone mixture along the long side of meringue closest to you. Carefully roll pavlova, using the paper and tea towel as a guide, to enclose filling. Keep pavlova wrapped in baking paper and tea towel. Transfer pavlova roll to a tray and place in the fridge for 3 hours or overnight to set.

4. To make the berry compote, combine the sugar and water in a small saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Simmer for 2 minutes or until thickened slightly. Place the syrup, raspberries and their juices in the bowl of a food processor and process until smooth. Strain though a sieve into a medium bowl. Place in an airtight container and refrigerate to chill.

5. Transfer pavlova roll onto a serving platter. Remove paper and tea towel. Top pavlova roll with strawberries, blueberries and raspberries. Drizzle with half the raspberry coulis. Cut into slices to serve with remaining raspberry coulis.

Source
Notebook: - December 2007, Page 150
Recipe by Cynthia Black

More Christmas Dessert Recipes...

Choc-honeycomb ice-cream cake
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Chocolate Cherry Trifle 
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Choc-honeycomb ice-cream cake


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Choc-honeycomb ice-cream cake Recipe. Enjoy Christmas Desserts and learn how to make Choc-honeycomb ice-cream cake. 

Need a last-minute yet absolutely divine Christmas dessert? Then this choc-honeycomb ice-cream cake is for you!

Preparation Time 135 minutes

Ingredients (serves 20)

4 litres chocolate ice cream
2 litres vanilla ice cream
3 x 50g Violet Crumble bars, roughly chopped
Half a 250g packet Choc Ripple biscuits, roughly chopped
Maltesers, frozen raspberries and chopped Violet Crumble, to serve

Method

1. Grease a 6cm-deep, 22cm square cake pan. Line base and sides with baking paper, allowing a 5cm overhang on all sides.
2. Spoon 2 litres chocolate ice cream into a large bowl.
3. Set aside for 10 minutes to soften. Stir until smooth. Spoon into prepared pan. Smooth surface. Cover with plastic wrap. Freeze for 30 minutes or until just firm.
4. Spoon vanilla ice cream into a large bowl. Set aside for 10 minutes to soften. Stir until smooth.Fold in Violet Crumble. Spoon over chocolate ice cream layer in pan. Smooth surface. Cover. Freeze for 30 minutes or until just firm.
5. Spoon remaining chocolate ice cream into a large bowl. Set aside for 10 minutes to soften. Stir until smooth.
6. Fold in biscuits. Spoon over vanilla ice cream layer. Smooth surface. Cover. Freeze overnight or until firm.
7. Stand at room temperature for 5 minutes to soften. Turn out on to a plate. Serve decorated with Maltesers, frozen raspberries and Violet Crumble.

Notes
This recipe requires overnight freezing.

Source
Taste.com.au - April 6, 2010
Recipe by Kim Coverdale, Food editor - Super Food Ideas

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Christmas bonbons
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Roast vegetable couscous recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Roast vegetable couscous Recipe. Enjoy Moroccan Food  and learn how to make Roast vegetable couscous.


Cooking Time 30 minutes

Ingredients (serves 4)

1 red capsicum, halved, deseeded, thinly sliced
1 green zucchini, halved crossways, cut lengthways into thin strips
1 brown onion, halved, cut into wedges
1 tbs olive oil
190g (1 cup) couscous
435ml (1 3/4 cups) boiling water
2 tbs fresh continental parsley leaves
Salt
Moroccan lamb steaks, to serve

Method

1. Preheat oven to 220°C. Line a large baking tray with non-stick baking paper. Place the capsicum, zucchini and onion on the tray. Drizzle with oil and toss to coat. Bake on top shelf of preheated oven for 20 minutes or until golden brown.

2. Place the couscous in a heatproof bowl and pour over the boiling water while stirring with a fork. Cover and set aside for 5 minutes or until all the liquid is absorbed. Stir with a fork to separate the grains. Add the capsicum mixture and parsley and stir to combine. Taste and season with salt. Serve immediately with Moroccan lamb steaks.

Source
Good Taste - April 2005, Page 56
Recipe by Jane Charlton 

Vegetable Couscous with Moroccan Pesto - Couscous with seven vegetables - Moroccan spiced mince with couscous 

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Tabouli Salad Recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Tabouli Salad Recipe. Enjoy Lebanese Food  and learn how to make an easy dish of traditional tabouli salad.

Let your belly dance to the fresh flavours of the Middle East for an easy and nutritious dinner party at home.

Ingredients (serves 8)

1/3 cup burghul (cracked wheat)
2 large tomatoes, finely chopped
1/4 cup lemon juice
4 cups chopped fresh flat-leaf parsley leaves (see note)
1 cup chopped fresh mint leaves (see note)
4 green onions, thinly sliced
1/4 cup olive oil

Method

1. Place burghul, tomato and lemon juice in a bowl. Stand, covered, for 30 minutes or until burghul has softened.

2. Add parsley, mint, onion and oil to burghul mixture. Stir to combine. Serve. 

Tip: Tabouli is best made as close to serving time as possible. You will need 2 large bunches parsley and 1 bunch mint. You can find burghul in the health food section of the supermarket.

Source
Super Food Ideas - November 2009, Page 78
Recipe by Cathie Lonnie

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Save and share Tabouli Salad Recipe

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Christmas bonbons recipe


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

Preparation Time 30 minutes

Ingredients (serves 8)

8 cardboard cylinders (toilet rolls are ideal)
Mixed lollies, to fill each bonbon
4 sheets green metallic crepe paper
8 self-adhesive labels
16 tinsel pipe cleaners

Method

1.  Fill cardboard cylinders with lollies. Cut crepe paper sheets in half. Wrap 1 piece of paper around each cylinder. Trim the ends to 5cm and twist to enclose lollies.

2. Write the names of guests on labels and attach to the cylinders. Tie pipe cleaners around bonbons to decorate.

Notes

* You can make these bonbons up to 1 week ahead. They can be handed out as lolly bags or used as name tags at each place setting.

Source
Good Taste - December 2004, Page 84
Recipe by Sharon Fahey

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Chocolate Cherry Trifle Recipe
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Christmas cupcakes recipe


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

Wrapped in cellophane, these easy cakes make pretty Christmas gifts for friends, neighbours and grandparents

Preparation Time 60 minutes
Cooking Time 30 minutes
Makes 12

Ingredients

125g butter
100g (1/2 cup, firmly packed) brown sugar
1 tsp finely grated orange rind
2 eggs
500g dried mixed fruit
60g (1/2 cup) chopped walnuts
80ml (1/3 cup) fresh orange juice
75g (1/2 cup) plain flour, sifted
75g (1/2 cup) self-raising flour, sifted
1/2 tsp mixed spice
250g Orchard White Icing
10 drops green food colouring
36 red Nestle Smarties or Mars M&M'S

Method

1. Preheat oven to 170°C. Line twelve 80ml (1/3-cup) capacity muffin pans with cases. Use an electric beater to beat the butter, sugar and orange rind in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition.

2. Stir in the dried fruit, walnuts and orange juice. Stir in the combined flour and mixed spice. Spoon into the lined pans and smooth the surfaces.

3. Bake for 30 minutes or until cupcakes are firm to touch. Set aside in the pans for 5 minutes to cool before transferring to a wire rack to cool completely.

4. Knead the icing following packet directions. Roll out on a sheet of non-stick baking paper until 3mm thick. Use a round 7cm pastry cutter to cut 12 discs from icing. Place on the cupcakes.

5. Bring leftover icing together. Flatten slightly. Wearing gloves to avoid staining your hands, add food colouring and knead until well combined. Roll out on a sheet of non-stick baking paper until 3mm thick. Use a pastry cutter or a small sharp knife to cut 24 small diamond shapes from the icing. Arrange on cupcakes to make leaves. Roll remaining icing into small balls and use to attach Smarties or M&M'S to the cupcakes to make berries.

Notes

* Store the cupcakes in an airtight container for up to 4 days.

Source
Good Taste - December 2008, Page 101
Recipe by Tracy Rutherford

More Christmas Desserts Recipes

Christmas brownies recipe
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Chocolate and Citrus Dacquoise
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Christmas brownies recipe


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

School's out for the year, so get busy with the kids in the kitchen and make these tasty Christmas treats to give as gifts... or to eat for yourselves!

Makes 24

Ingredients

250g butter, chopped
250g good-quality dark chocolate, chopped
3 eggs
1 cup firmly-packed brown sugar
3/4 cup plain flour, sifted
1/4 cup self-raising flour, sifted
1 cup frozen raspberries
1/2 cup white chocolate bits
icing sugar mixture, to serve

Method

1. Preheat oven to 170°C. Lightly grease a 4cm-deep, 27cm x 17cm (base) slice pan. Line with baking paper, allowing a 2cm overhang at both long ends.

2. Place butter and dark chocolate in a heatproof, microwave-safe bowl. Microwave on medium-high (75%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until smooth and melted. Set aside for 5 minutes to cool slightly.

3. Using an electric mixer, beat eggs and sugar until light and fluffy. Add chocolate mixture. Beat to combine. Fold in flours.

4. Pour half the mixture into prepared pan. Sprinkle with raspberries and white chocolate bits. Pour over remaining mixture. Bake for 35 minutes or until just firm to touch (see note). Allow to cool completely in pan. Refrigerate for 4 hours or until firm.

5. Lift brownie from pan. Cut into squares. Dust with icing sugar. Pack into boxes.

Notes

* Brownies are best kept in an airtight container in a cool place, or in the fridge if the weather is very hot. Brownies can also be stored in the freezer for up to 3 months.

* Make sure an adult checks whether brownie is firm to touch.
   
Source
Super Food Ideas - December 2007, Page 46
Recipe by Tracy Rutherford

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Rice Boukhari with Meat Recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Rice Boukhari with Meat Recipe. Enjoy Saudi Cuisine  and learn how to make Rice Boukhari with Meat.

Preparation time :     25 minutes
Cooking time :     2 hours

Ingredients (serves 6 persons)

3 tablespoons ghee
750 g lamb, pieces with bones
3 medium onions or 450 g, chopped
8 cups water or 2 liters
2 cubes MAGGI® Mutton Bouillon
¾ teaspoon ground black pepper
¾ teaspoon ground cumin
¾ teaspoon ground cardamom
3 medium tomatoes or 450 g, pureed
2½ cups rice or 500 g, washed and drained
2 medium carrots or 150 g, cut into thin strips and boiled
1 cup mixed fried nuts or 150 g

Preparation

Heat ghee in a large pot, add and brown the lamb meat pieces until golden brown. Add onions and stir from time to time until the they become golden brown.

Add water, MAGGI® Mutton Bouillon , all the spices and the tomato juice. Cover and cook over low heat for 1½ hours or until meat is cooked.

When the meat is cooked, add the rice to the meat stock, this should be around 4 cups or 1000ml of stock, cover and cook over low heat for 25 minutes or until rice is cooked.

Place the rice on a large serving dish, place the meat pieces over the rice, and add the cooked carrots over the meat and garnish with the fried nuts or with raisins and shredded carrots.

Nutritional Information

Preparation time :     25 minutes
Cooking time :     2 hours
Fats :     45.00 g
Protein :     39.00 g
Carbohydrate :     84.00 g
Energy :     866.00 Kcal 

Chicken with Eggplant and Cauliflower Rice - Chicken Kabouli Al Batena-Style - Samak Eish Recipe

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Shish Barak with Yoghurt Recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Shish Barak with Yoghurt Recipe. Enjoy Lebanese Food  and learn how to make an easy dish of Shish Barak with Yoghurt.

Preparation time :     10 minutes
Cooking time :     15 minutes

Ingredients (Serves 5 persons)

6 cups yoghurt or 1½ kg
1 egg yolk, beaten
2 tablespoons corn flour, dissolved in the egg yolk and ½ cup or 125ml of water
2 cloves garlic, crushed
½ cup coriander leaves, finely chopped
2 cubes MAGGI® Chicken Bouillon
½ teaspoon white ground pepper
500 g ready-made shish barak


Preparation

Place the yoghurt in a large saucepan and add the MAGGI® Chicken Bouillon cubes with the corn flour. Stir the ingredients well until thoroughly mixed.

Place the pot on low heat until the yoghurt begins to boil. Keep on stirring continuously in the same direction.

Add the crushed garlic and coriander, leave the sauce to simmer while the saucepan is uncovered for 10 minutes.

Meanwhile, bake the shish barak in hot oven until they have a golden color.

Gently add the shish barak to the yoghurt sauce and serve.

Nutritional Information

Preparation time : 10 minutes
Cooking time : 15 minutes
Fats : 19.00 g
Protein : 21.00 g
Carbohydrate : 58.00 g
Energy : 481.00 Kcal

Lamb kofta with mint and garlic yoghurt recipe - Lamb kofta with quke salad & saffron yoghurt - Fried Eggplant with Yoghurt

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Chunky Vegetable Hummus Spread Recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chunky Vegetable Hummus Spread Recipe. Enjoy Lebanese Food  and learn how to make Chunky Vegetable Hummus Spread.

prep time 10 min
total time 10 min
makes 2-1/2 cups or 20 servings, 2 Tbsp. spread and 5 crackers each

Ingredients

1 container (7 oz.) ATHENOS Original Hummus
1/2   of a medium cucumber, peeled, seeded and chopped
1/4 cup chopped red onions
1   plum tomato, chopped
1/4 cup ATHENOS Traditional Crumbled Feta Cheese
  RITZ Crackers Roasted Vegetable

Preparation

Spread hummus onto serving plate.

Top with layers of cucumbers, onions and tomatoes; sprinkle with cheese.

Serve as a spread with the crackers.

Hummus without Tahini - Classic Lebanese Hummus Dip - Middle Eastern Hummus with veg sticks Recipe

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Hummus Dip - Best Hummus Dip


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

prep time 15 min
total time 1 hr 15 min
Makes 1-1/2 cups dip or 12 servings, 2 Tbsp. dip and 16 crackers each.

Ingredients

1 can (15-1/2 oz.) chickpeas (garbanzo beans), undrained
1/4 cup  chopped onions
2 Tbsp. lemon juice
1/2 tsp.  minced garlic
1/2 tsp. dried basil leaves
1/2 tsp.  hot pepper sauce
WHEAT THINS Original Crackers

Preparation

Drain beans, reserving 1/4 cup liquid.

Place beans, reserved liquid and all remaining ingredients except crackers in food processor or blender; process until smooth. Cover. Refrigerate at least 1 hour before serving.

Serve as a dip with crackers.

Kitchens Tips
Garnish with fresh basil leaves just before serving.

 Hummus without Tahini - Classic Lebanese Hummus Dip - Middle Eastern Hummus with veg sticks Recipe
 
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Hummus & Vegetable Pita Toasts Recipe

 

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Hummus & Vegetable Pita Toasts Recipe. Enjoy Lebanese Food  and learn how to make Hummus & Vegetable Pita Toasts.

prep time 10 min
total time 10 min
makes 4 servings 

Ingredients

1 pita bread, cut horizontally into 2 rounds
1 tsp.  olive oil
2 Tbsp. ATHENOS Original Hummus
1/4 cup  shredded carrots
1 green onion, sliced
1 Tbsp.  sliced black olives

Preparation

Heat broiler.

Place pita rounds on baking sheet; brush with oil.

Broil 1 min. or until lightly browned. Spread with hummus; top with vegetables and olives.

Cut into wedges.

Hummus without Tahini - Classic Lebanese Hummus Dip - Middle Eastern Hummus with veg sticks Recipe

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Lebanese Lentils & Red Peppers Recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lebanese Lentils & Red Peppers Recipe. Enjoy Lebanese Food  and learn how to make Lebanese Lentils & Red Peppers.

Ingredients

1 cup dry lentils
3/4 cup  chopped red peppers
1/3 cup chopped red onions
2 Tbsp.  chopped fresh mint
6 Tbsp. olive oil
6 Tbsp.  balsamic vinegar
2 cloves garlic, minced
1 pkg.  (4 oz.) ATHENOS Traditional Crumbled Feta Cheese

Preparation

Place lentils in medium saucepan. Add enough water to pan to cover lentils by 2 inches. Cook on medium heat 30 min. or until lentils are tender; drain. Add peppers, onions and mint; mix lightly. Cover. Refrigerate several hours or until chilled.

Combine oil, vinegar and garlic. Pour over lentil mixture; mix lightly.

Add cheese; toss lightly.

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Pomegranate, feta, cucumber and mint salad recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Pomegranate, feta, cucumber and mint salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Pomegranate, feta, cucumber and mint salad.

This is zingy, crunchy and very refreshing on a hot day. Sumac adds a wonderful tangy flavour as well as a pretty red colour. The ground dark red berry can be found in Middle Eastern shops and good delis.

Ingredients

2 pomegranates
200g feta
2 Lebanese cucumbers, diced small
1/2 red onion, thinly sliced
1/3 cup mint leaves, roughly chopped
1/3 cup coriander leaves, roughly chopped
2 tsp sumac (optional)
1 tbsp red wine vinegar
3 tbsp extra-virgin
olive oil
Salt

Method

Break open pomegranates and remove seeds. Crumble feta (I prefer to use Greek) into largish pieces. Combine seeds, feta, cucumbers, onion and herbs in a large bowl.
To serve

When ready to serve add the sumac, vinegar, oil and salt and toss to combine. Best served cold.

Serves 4-6.

More salad recipes

Orzo and Bulgur Salad
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Dill hummus (houmous) with green vegetable salad

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Haloumi with basil and tomato recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Haloumi with basil and tomato Recipe. Enjoy the Turkish Cuisine and learn how to make Haloumi with basil and tomato.

Walking into my local Turkish grocer recently, I paused to absorb the heady atmosphere of approaching summer. I left with a big bundle of basil, mint and dill, some ripe tomatoes and haloumi cheese, which found their way into dinner that night.

Ingredients

2 x 250g pieces of haloumi cheese (a very good one is the Pittas brand from Cyprus)
half a small red onion, thinly sliced
3 ripe tomatoes, chopped
½ cup basil leaves, torn
2 heaped tsp sumac*
salt and pepper
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
flour for dusting
4 tbsp olive oil
juice of half a lemon

*Ground sumac, a berry with a tangy, lemony flavour, can be found in Middle Eastern foodstores.

Method

Cut the haloumi into 2cm thick slices.Make a salad from the onion, tomatoes, basil and sumac, and dress with salt, pepper, extra virgin olive oil and vinegar and set aside.

Heat a non-stick or heavy-based pan. Lightly dust the cheese in flour and shake off excess. Pour olive oil into the pan and add slices of the haloumi. Cook very quickly until golden on both sides, then remove to a platter.

Squeeze over some lemon juice, then scatter the salad over and serve.

More Turkish Recipes

Turkish lamb pizza with pumpkin & lentils recipe 
Turkish Bread Pizza Recipe 
Turkish Doughnuts with Rose Hip Syrup 
Roasted chicken with creamy walnut sauce 
Avocado Dip

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Orzo and Bulgur Salad


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Orzo and Bulgur Salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Orzo and Bulgur Salad.

Bulgur is a cereal food made from several different types of wheat, and it has a light, nutty flavor. It is a common ingredient in many Turkish and Middle Eastern dishes. In this recipe, bulgur is combined with chopped vegetables, pasta, and dried cranberries to create a healthy and hearty salad. Serve chilled and topped with green onions and feta cheese.

Ingredients

1 cup bulgur
1 cup orzo
1/2 cup finely chopped celery
1/2 cup shredded carrot
1/2 cup chopped, seeded cucumber
1/2 cup dried cranberries
1/3 cup olive oil
1/4 cup balsamic vinegar
1/2 cup coarsely snipped fresh parsley
2 tablespoons finely chopped shallot
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon fennel seeds, crushed
1/4 teaspoon pepper
1/4 cup chopped green onions
1/4 cup crumbled feta cheese

Directions

1. Place bulgur in a 2-cup glass measure; set aside. Cook orzo according to package directions. Drain orzo, reserving cooking water. Pour enough of the hot cooking water into the glass measure with the bulgur to equal 2 cups. Let bulgur stand for 45 minutes or until all the liquid has been absorbed.

2. In a large bowl combine cooked orzo, celery, carrot, cucumber, and cranberries. Add the bulgur; set aside. In a medium bowl whisk together olive oil, vinegar, parsley, shallot, sugar, salt, mustard, fennel seeds, and pepper. Add to bulgur mixture; toss well to combine. Cover and chill for 4 to 24 hours. Stir before serving. Top with green onions and feta cheese. Makes 10 to 12 servings.

Recipe source BHG.com

More Salad Recipes

Tabbouleh
Curried Couscous Salad with Dried Sweet Cranberries
Tahini & yogurt potato salad 
Lebanese Fattoush Salad
Middle Eastern Eggplant Salad

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Apricot Coffee Cake


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to tryApricot Coffee Cake  Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Apricot Coffee Cake.

 Cardamom or nutmeg and apricots are typical Middle Eastern complements to one another. This yeasted coffee cake makes use of this combination to provide an aromatic, lightly sweet dessert that's light enough to serve as an afternoon snack or after a heavy meal. For a darker apricot with a slightly caramel-like flavor, look for unsulfured apricots at your supermarket. Serve with fresh fruit and hot coffee.

Ingredients

Nonstick spray coating
2 cups all-purpose flour
1 package active dry yeast
1/2 teaspoon ground cardamom or nutmeg
1/2 cup water
2 tablespoons sugar
2 tablespoons butter or margarine
1/4 teaspoon salt
1/3 cup refrigerated or frozen egg product, thawed
1/3 cup finely snipped dried apricots
Sugar-free apricot spread (optional)

Directions

1. Generously spray a 1-quart casserole or souffle dish with nonstick coating; set aside. In a large bowl combine 1 cup of the flour, the yeast, and cardamom or nutmeg. In a saucepan heat and stir the water, sugar, butter or margarine, and salt just until warm (120 degree F to 130 degree F) and butter or margarine almost melts; add to flour mixture along with the egg product. Beat with an electric mixer on low speed for 30 seconds, scraping the bowl constantly. Beat on high speed for 3 minutes.

2. Using a wooden spoon, stir in apricots and remaining flour (batter will be stiff). Spoon the batter into prepared casserole. Cover and let rise in a warm place until nearly double (50 to 60 minutes).

3. Bake in a 375 degree F oven for 30 minutes. (If necessary, cover the cake loosely with foil the last 10 minutes of baking to prevent overbrowning.) Remove the coffee cake from casserole or souffle dish. Cool slightly on a wire rack. If desired, serve warm cake with apricot spread. Makes 12 servings.

Recipe source BHG.com



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Apricot yoghurt cake 
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Wheatgrass Health Benefits and Nutritional Value

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to read about  Wheatgrass Health benefits and Nutritional Value.


by Cheryl Munger

I remember the first time I tried Wheat grass. I had it from one of the nearest juice bars in my area. The taste to me was sweet tasting and similar to me like sweet peas. They gave me a shot of wheat grass followed by a shot of orange juice to chase it with. The energy you get is a real boost to your body. I started juicing for a better health overall and started researching all the benefits to certain fruits and vegetables.

I then started reading up on wheat grass benefits and was astounded and amazed at how it is a healer for tumors and much more. It gives so much energy to people that some people cannot drink it after mid- afternoon. It is best taken on an empty stomach. Some people may even vomit after taking a shot depending on everyone we are all different, the cause of the feeling of wanting to vomit after a shot is due to its ability to cleanse our bodies so quickly.

This is called the healing crisis. Wheat grass contains Chlorophyll which is the green pigment in the grass that is absorbed from the suns rays, so when you consume the wheat grass juice you are actually eating or drinking the sun rays that have been transformed into food that gives you an abundant amount of energy. If you are around toxic things like smoke etc.. wheat grass actually helps cleanse the toxins from our body. It was once discovered as helping heal tumors in a persons body. If you want to reap allot of energy and healing benefits, wheat grass is very good for everyone and you will love it and be hooked on it once you have tried it and have read up on all the powerful healing benefits it can give our bodies.

It comes in many forms, fresh grass that you can buy or grow yourself and then juiced. You can buy a juicer specifically for juicing grasses or if you have a juice machine you can wrap the grass in some spinach leaves and run it through a normal juice machine. You can also buy in tablet or powder drink mix form. Whatever form you choose it is a great natural body healer and should really be looked into and researched more if a person is truly interested in wanting to know more. Speaking for myself, I have a sluggish thyroid and a problem losing weight and since I started juicing, I am now losing weight and feeling so much healthier. I have bought many books on juicing and got me a juicer and have truly felt much healthier and happier. I recommend juicing for everyone who wants better overall health and happiness!


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Olive Leaf Extract Benefits

Olive Leaf

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to read about  the Health benefits of Olive Leaf Extract. Learn About This Truly Unique Medicinal Herb.

The benefits of olive leaf extract have been well known in Mediterranean and Middle Eastern countries for centuries.

This natural medicinal herb is extracted from the actual leaf of the olive tree, although there are also (lesser) benefits from using olive oil as well as olive oil and leaf extract combinations.

The benefits of olive leaf extract include:
  • Protecting the body from viruses, bacteria or retroviruses
  • Treating existing viruses including herpes and shingles
  • Possible Anti HIV activity
  • Improving circulation
  • Curing colds, flues and pneumonias
  • Aiding as a diuretic and digestive aid
  • Prevents intestinal muscle spasms
  • Used in ear,urinary, dental and surgical infection prevention and elimination
  • Decreases the effects of Chronic Fatigue Syndrome by increasing energy and overall well being
Several research studies have recorded and reported on the effectiveness of olive leaf extract in several different clinical trials.

The New York University School of Medicine has completed definitive tests that show that OLE (olive leaf extract) is able to change the pathways of HIV type infections and may even reverse these conditions.

The University of Durban-Westville in South Africa has concluded that one of the benefits of olive leaf extract is that it decreases hypertension especially in cases where the condition is related to salt-sensitivity.

Research has also been done regarding the antioxidant benefits of olive leaf extract and show that it possesses extremely high anti-oxidative qualities (1). Not only does this herb serve to remove free radicals from the system but it also helps to add protective qualities for the heart and circulatory system.

Through eliminating free radicals in the system olive leaf extract also helps reduce the productions of micro-toxins in the body that can eliminate many of the colds, flues and other respiratory issues that are problematic around the world.

Female specific benefits of olive leaf extract extend to eliminating yeast and other vaginal infections as well as helping reduce the symptoms of PMS and migraine headaches.

Benefits Of Olive Leaf Extract - How Does This Unique Herb Work?
Olive leaf contains a series of phytochemicals known as secoiridoids. The most important of these - and the major active ingredient in olive leaf - is Oleuropein ? which in itself is comprised of 95 different compounds.

When Oleuropein is extracted out of olive leaves, along with the other phytochemicals, it works as a very wide spectrum natural antibiotic.

Studies have shown that this active ingredient is responsible for the numerous health benefits of olive leaf extract. It has been determined to be part of the olive tree's powerful disease resistant structure.

Oleuropein is a powerful antioxidant which boosts the immune system, allowing the body to destroy free radicals and harmful viruses, bacteria and other potentially dangerous cells.

The benefits of olive leaf extract to the immune system are well documented - it is very well known as a non ?toxic, potent immunity enhancer.

Although it?s individual medicinal properties are highly beneficial, if combined with a wide range of other powerful anti oxidants and medicinal herbs the results will be far more effective.

So unless you wish to treat a specific condition (short-term), olive leaf extract should be taken as part of a multi nutrient supplement aimed at strengthening all organs and systems in your body (particularly your immune system), while providing anti aging benefits and a host of other ?wellness benefits?.

Benefits Of Olive Leaf Extract - Precautions And Side Effects

This extraordinary herb is very safe to use. There have been not been any reports of adverse reactions or other side effects, except that a few people experience moderate headaches ? this is due to a detoxification effect and is not a counteraction to the herb. Few human studies with olive leaf are available.

No known studies have been conducted on pregnant or nursing mothers. Therefore if you are pregnant or nursing the best recommendation is to not take this or any other herbal extracts without medical advice.

There are no known studies of interactions between olive leaf extract and pharmaceuticals drugs.

The disease resistant benefits of olive leaf extract are strong and so it "should not be taken along with antibiotics, additional amino acids or any other mold or fungus derivatives.

It is not that they will do you harm, rather Olive leaf extract will see those things as invaders and kill them canceling the positive effect of the extract, instead of working on what's important, healing you". (2)

What To Look For In A Multi Ingredient Health Supplement Containing Olive Leaf

There are some olive leaf extracts available that work really well and others that do not!

So the first thing to check for is that the extract is 'Standardized'. Standardization has become the industry standard!

Standardization guarantees the potency and amount of Oleuropein from batch to batch ? which can vary tremendously when herbs are grown and processed.

Many supplement companies avoid using standardized extracts because they are considerably more expensive!

NOTE: Beware of low quality olive leaf extracts listing the active ingredient as ?Calcium Elenolate?. Olive leaf does NOT contain ?Calcium Elenolate? (which is synthesized in a lab).

The supplement company should manufacture its own products and control the manufacturing process through all stages.

Stay away from supplement companies who contract out their manufacturing. This is often where problems begin such as contamination.

To guarantee absolute safety, purity, and potency all raw materials must be sourced from GMP registered and audited facilities. All ingredients must have a Certificate of Analysis (COA) on file confirming their purity and potency.

The supplement company must test all raw materials prior to manufacture for compliance with certificates of analysis and for microbiological contamination. This ensures your safety

To further ensure the highest levels of safety and that ingredient amounts are in accordance with label claims, be sure the manufacturer is GMP compliant at a pharmaceutical level ? this is the highest standard possible for the manufacture of nutritional supplements. Only a handful of supplement companies achieve this standard with their manufacturing!

Prior to releasing each batch of product a further microbiological analysis must be carried out along with a heavy metal analysis.

Be sure the product contains NO ARTIFICIAL:
  • Colors
  • Flavors
  • Preservatives
  • Fillers
  • Binders
Nor potential allergenic substances - lactose, gluten, wheat, yeast and to a lesser degree corn (as vegetable coating or starch).

The product should come with a 100% unconditional money back guarantee - and no crazy conditions to use it. The manufacturers of elite/premium grade supplements must be prepared to stand by their product. If there's not a no risk, 100% money back guarantee let that raise a big red flag for you!

Recommended Supplement Containing Olive Leaf

It's called 'Total Balance' from the Xtend-Life company in New Zealand!

There are 7 different versions within the 'Total Balance' range.

Total Balance is best described as a specialty supplement for very health conscious people who want superior nutritional support to protect the health of their DNA, normalize their aging process and avoid all those 21st century influenced (and preventable) degenerative diseases.

This revolutionary 'Multi Nutrient Health' Supplement meets every one of the criteria listed above and a heck of a lot more.

Highly sophisticated supplements such as Total Balance are genuine super supplements and are manufactured using the most advanced technology and delivery systems, along with the most up to date nutritional science.

In additional to olive leaf, the Total Balance Women's Premium formula contains 17 other standardized medicinal herbal extracts.

But Total Balance is far more than just a herbal supplement!

The various Total Balance versions contain between 79 - 99 ingredients....

....which target every organ and system in your body, including your brain, to support overall wellness, slow your aging process, and offer advanced disease prevention.

It contains all nutrient categories.....
  • Methylation Agents
  • Anti-Glycation Agents
  • Adaptogens
  • Calorie Restriction Mimetics
  • Antioxidants
  • Amino Acids
  • Enzymes
  • Neuronutrients
  • Flavanoids
  • Carotenoids
  • Trace Elements
  • Vitamins
  • Minerals
  • Herbal Extracts
  • Co-factors
Benefits of Olive Leaf Extract - Sources:
  1. Phytochemistry Vol.31, No.4, 1992. 1173-1178
  2. Healthy Christian Living website ? (benefits of) Olive Leaf Extract Benefits of olive leaf extract
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Chia Seed Health Benefits


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to read about Health Benefits of the Chia Seed.

The chia seed is a very healthy seed and is quickly becoming a very popular health food. 

What makes this seed such a healthy addition to the daily diet?

Could it be true? Could the Chia Seed be healthier than the Flax Seed? With the popularity of Flax Seed Oil and the sales of all Flax products soaring in health food stores across America, the flax market has some new competition. Look out flax; there is a new seed in town!

What makes the Chia Seed the super food that many claim it to be?
  • 30% of the chia seed’s oil is Omega 3 oil. 40% of its oil is Omega 6 oil. This provides the nice balance those who take supplemental Essential Fatty Acids are looking for. The chia seed’s substantially dense percentage in alpha-linolenic fatty acid also makes this seed a healthy dietary source of fatty acids.
  • You do not need to grind the Chia Seeds to digest it. It is a relatively easy to digest seed, whereas flax seeds are not. Often, one has to grind flax seeds to be able to process them in their digestive system. That is not the case with chia seeds.
  • The chia seeds are great for athletes because they are highly hydrophilic. Being hydrophilic means it absorbs large amounts of water. Chia Seeds can absorb over 10 times their weight in water making them a great enhancer in hydrating our bodies. They absorb the water we drink holding it in our system longer.
  • Studies show that eating chia seed slows down how fast our bodies convert carbohydrate calories into simple sugars. This leads scientists to believe that the chia seed may have great benefits for diabetics.
  • The chia seed gels when becoming wet and this gel, when in our digestive systems, helps prevent some of the food, hence calories that we eat from getting absorbed into our system. This blockage of calorie absorption makes the chia seed a great diet helper. Eating the seeds also helps dieters by making them feel fuller faster so they will be less hungry!
  • Chia seeds provide antioxidant activity
  • Chia is a great addition to a detoxification program. Chia seeds are high in fiber and in healthy oils making them an excellent addition to many detox programs.
  • Mix Chia seeds into yogurt, sprinkle them on cereal in the morning, add to salads, or even add them to your baking. There are many ways to add chia seeds into your daily routine!
Around for centuries, the chia seed in only now starting to gain recognition as the super food that many health gurus have always known it to be. Will this be a short lived health fad or will the chia seed become common place in the household cupboards of the 21st century? 

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Apple Health Benefits

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to read about  the Health benefits of apple.

Apple
Apples have a rounded shape with a depression at the top where the stem is attached. Some apples are almost perfectly round, while others are more rounded at the top and narrower at the bottom. In addition, some have knobby lobes at the calyx end (bottom) of the fruit. Apple fruits are firm and the skin is shiny and smooth. The color of the skin can be red, green, yellow, or a combination of those colors. The flesh is white or ivory.

Health Benefits of Apple
 
Bone Protection
French researchers found that a flavanoid called phloridzin that is found only in apples may protect post-menopausal women from osteoporosis and may also increase bone density. Boron, another ingredient in apples, also strengthens bones.

Asthma Help
One recent study shows that children with asthma who drank apple juice on a daily basis suffered from less wheezing than children who drank apple juice only once per month. Another study showed that children born to women who eat a lot of apples during pregnancy have lower rates of asthma than children whose mothers ate few apples.

Alzheimer's Prevention
A study on mice at Cornell University found that the quercetin in apples may protect brain cells from the kind of free radical damage that may lead to Alzheimer's disease.

Lower Cholesterol
The pectin in apples lowers LDL ("bad") cholesterol. People who eat two apples per day may lower their cholesterol by as much as 16 percent.

Lung Cancer Prevention
According to a study of 10,000 people, those who ate the most apples had a 50 percent lower risk of developing lung cancer. Researchers believe this is due to the high levels of the flavonoids quercetin and naringin in apples.

Breast Cancer Prevention
A Cornell University study found that rats who ate one apple per day reduced their risk of breast cancer by 17 percent. Rats fed three apples per day reduced their risk by 39 percent and those fed six apples per day reduced their risk by 44 percent.

Colon Cancer Prevention
One study found that rats fed an extract from apple skins had a 43 percent lower risk of colon cancer. Other research shows that the pectin in apples reduces the risk of colon cancer and helps maintain a healthy digestive tract.

Liver Cancer Prevention
Research found that rats fed an extract from apple skins had a 57 percent lower risk of liver cancer.

Diabetes Management
The pectin in apples supplies galacturonic acid to the body which lowers the body's need for insulin and may help in the management of diabetes.

Weight Loss
A Brazilian study found that women who ate three apples or pears per day lost more weight while dieting than women who did not eat fruit while dieting.

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Lebanese Lamb Kabobs


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

To give dinner kabobs a touch of Lebanese influence, combine ground lamb with fresh herbs, onion, and bread crumbs, and then shape the mixture into logs before you skewer and grill. Cucumber and yogurt team up as a garden-fresh sauce to be served with the kabobs. Lamb is a great source of protein and essential vitamins and minerals.

Ingredients

1 small onion, finely chopped
1/2 cup soft bread crumbs
4 cloves garlic, minced
2 tablespoons snipped fresh parsley
1 tablespoons snipped fresh cilantro
2 teaspoons snipped fresh oregano
2 teaspoons snipped fresh mint
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper (optional)
2 eggs, beaten
1-1/2 pound ground lamb
1/2 of a small peeled and seeded cucumber (optional)
3/4 cup plain yogurt (optional)
Thinly sliced cucumber (optional)
Salt and pepper (optional)

Directions

1. Combine onion; bread crumbs; garlic; parsley; cilantro; oregano; mint; 1/2 teaspoon cumin; cinnamon; crushed red pepper, if desired; and eggs in a large mixing bowl. Add lamb; mix well. Divide mixture into 8 portions. Shape each portion around a metal skewer, forming a log that is 6 inches long and about 1 inch wide.

2. Place skewers on the rack of the grill directly over medium heat. Grill lamb skewers for 10 to 12 minutes or until an instant-read thermometer inserted into the meat registers 160 degree F, turning once.

3. In a small bowl, stir together cucumber and yogurt, if desired. Season to taste with salt and pepper, if desired. Serve with Cucumber Yogurt Sauce, sliced cucumber, and grilled lemon wedges, if desired. Makes 4 servings.

4. Tip: For grilled lemon wedges,cut a lemon into 8 wedges. Place on the grill rack next to the skewers that last 2 to 3 minutes of grilling, turning to brown evenly.

Recipe source BHG.com

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Moroccan Lamb and Fruit Stew


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

Spices, dried apricots, and dates meld perfectly in this exotic spicy-sweet stew. A boneless leg of lamb or beef bottom round roast is coated in spices and browned before being transferred to a slow cooker. This stew simmers on low heat for 7 to 9 hours, making it the perfect dish for a busy weeknight or any-night meal. Serve this delicious stew over cooked couscous or rice.

Ingredients

2 pounds boneless leg of lamb or beef bottom round roast
1 to 2 teaspoons crushed dried red pepper
3/4 teaspoon ground turmeric
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons olive oil or cooking oil
2 large onions, chopped
3 cloves garlic, minced
1 14-ounce can beef broth
1 tablespoon cornstarch
2 tablespoons cold water
1 cup pitted dates
1 cup dried apricots
Hot cooked couscous or rice
1/4 cup toasted slivered almonds
Orange peel curls (optional)

Directions

1. Trim fat from meat. Cut meat into 1- to 11/2-inch pieces. In a shallow bowl combine crushed red pepper, turmeric, ginger, cinnamon, and salt. Coat meat with seasoning mixture. In a large skillet heat oil over medium-high heat. Brown meat, one-third at a time, in the hot oil. Transfer meat to a 31/2- or 4-quart crockery cooker. Add onions and garlic; stir to combine. Pour beef broth over all.

2. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 31/2 to 41/2 hours or until meat is tender.

3. Skim off fat from cooking juices. Combine cornstarch and cold water; stir into cooker. Add dates and apricots; stir to combine. If using low-heat setting, turn to high-heat setting. Cover and cook for 30 minutes more on high-heat setting or until mixture is slightly thickened and bubbly. To serve, spoon stew over hot couscous or rice. Top with almonds. Garnish with orange peel curls, if desired.

Recipe source BHG.com

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Moroccan-Style Short Ribs


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan-Style Short Ribs Recipe. Enjoy tasty Moroccan cooking and learn how to make Moroccan-Style Short Ribs.

Beef short ribs are covered in a dry rub of thyme, salt, ginger, pepper, and cinnamon, and are quickly browned on the stove top to secure the natural juices. A Dutch oven is used through the whole cooking process to slowly bake the generous portion of tender ribs as well as an assortment of vegetables. A Dutch oven is a large, heavy, metal pot with a lid, which may be made from cast iron or other types of metals, and is used to cook both in the oven and on a stove top.

Ingredients

1 tabespoon dried thyme, crushed
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon black pepper
1/2 teaspoon ground cinnamon
5 pounds beef short ribs
2 tablespoons olive oil
3 cups beef broth
1 14-1/2-ounce can diced tomatoes
4 cloves garlic, minced
1 16-ounce can garbanzo beans, rinsed and drained
1 large onion, cut into wedges
1 medium fennel bulb, trimmed and cut into wedges
1 cup chopped carrot
1 10-ounce package quick-cooking couscous
1/2 cup sliced almonds, toasted
1/2 cup pitted kalamata olives, halved

Directions

1. Preheat oven to 350 degree F. In a small bowl combine thyme, salt, ginger, pepper, and cinnamon. Sprinkle evenly over the ribs and rub into meat. In a 4-quart Dutch oven brown the ribs, half at a time, in hot oil over medium-high heat. Drain off fat. Add broth, tomatoes, and garlic. Bring to boiling. Cover and bake for 1 hour. Add beans, onion, fennel, and carrot to the Dutch oven; stir to combine. Cover and bake for 45 to 60 minutes more or until meat and vegetables are tender. With a slotted spoon, remove ribs to a serving dish. Pour remaining mixture into a colander, reserving liquid. Top ribs with drained vegetables. Spoon some of the drained cooking liquid over the ribs and vegetables, if desired.

2. Meanwhile, prepare couscous according to package directions. Stir in almonds and olives. Serve couscous with ribs and vegetables. Makes 8 servings.

Recipe source BHG.com

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World’s Most Expensive Beef Noodle Soup


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) presents the World’s Most Expensive Beef Noodle Soup.

Beef noodle soup is a Chinese dish consisting of beef, beef broth, vegetables and noodles. While it’s generally served as a side dish in the West, it can constitute a whole meal in its country of origin.

The most expensive beef noodle soup in the world is available from a restaurant called Beef’s Father Noodle in Taipei, China. The restaurant’s owner, Mr. Congyuan Wang, traveled for five years in order to find the best beef. The resulting soup contains several different kinds of premium beef from the US, Australia and Japan.

Only ten bowls of the expensive soup are served daily, and each one costs a hefty $320.

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Most Expensive Coffee in the World

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to know about the Most Expensive Coffee in the World.

The most expensive coffee in the world does not hail from Jamaica or Hawaii, but instead from Indonesia.

Kopi Luwak the most expensive coffee in the world does exist, and those who drink the expensive coffee insist that it is made from coffee beans eaten, partly digested and then excreted by the Common palm civet, a weasel-like animal.

“Kopi” the Indonesian word for coffee along with “luwak” is local name of this animal which eats the raw red coffee beans. The civet digests the soft outer part of the coffee cherry, but does not digest the inner beans and excretes them.

Apparently the internal digestion ends up adds a unique flavor to the beans, removing the bitter flavor, and then beans are then picked up by locals and sold. The most expensive coffee beans can cost up to $600 a pound, and up to $50 per cup, if you can get over the fact that you are drinking such a strange brew.

You would know if you drank the most expensive coffee in the world, because the quantities of it are tiny amounts.

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Herbed couscous recipe


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

Ingredients (serves 6)

500g couscous
1/2 cup chopped herbs (mint, parsley)
1 tsp sumac*
1 tbs olive oil

Method

1. Place the couscous in a bowl and cover with boiling water. Cover with a tea towel and stand for 5 minutes, then fluff with a fork, stir in herbs, sumac and oil, and season to taste with salt and pepper.

Notes

* A lemony spice from Middle Eastern food shops and supermarkets.
 
Source
delicious. - November 2005, Page 96
Recipe by Valli Little

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Lamb kofta with mint and garlic yoghurt recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb kofta with mint and garlic yoghurt recipe. Enjoy tasty Middle Eastern food and learn how to make Lamb kofta with mint and garlic yoghurt.  

Ingredients (serves 8)

1/4 cup burghul (cracked wheat)
1/2 cup boiling water
600g lamb mince
1 egg, lightly beaten
1 small brown onion, finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley leaves
1/4 cup finely chopped fresh mint leaves
1 tablespoon MasterFoods Moroccan seasoning
1 tablespoon olive oil

Mint and garlic yoghurt
2 small red chillies, deseeded, finely chopped
2 garlic cloves, crushed
1/3 cup finely chopped fresh mint leaves
375g plain Greek-style yoghurt

Method

1. Place burghul in a heatproof bowl. Add boiling water. Stand for 15 minutes. Drain. Return burghul to bowl. Add mince, egg, onion, parsley, mint, seasoning and salt and pepper. Using hands, mix to combine. Using 1 tablespoon mixture at a time, roll mixture into 32 balls.

2. Heat oil in a large frying pan over medium-high heat. Cook meatballs, turning, for 7 to 10 minutes or until browned and cooked through.

3.  Meanwhile, make mint and garlic yoghurt Place chilli, garlic, mint and yoghurt in a bowl. Stir to combine. Serve meatballs with yoghurt mixture.

Source
Super Food Ideas - December 2008, Page 86
Recipe by Liz Macri

Lamb kofta with quke salad & saffron yoghurt -


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Lamb kofta with fattoush recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb kofta with fattoush recipe. Enjoy tasty Middle Eastern food and learn how to make Lamb kofta with fattoush. 

Cooking Time 10 minutes

Ingredients (serves 4)


500g lean lamb mince
1/2 small brown onion, grated
1 garlic clove, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
olive oil cooking spray
2 pita breads, split in half
1 cup flat-leaf parsley leaves, chopped
1 cup mint leaves, chopped
1 Lebanese cucumber, chopped
1 green capsicum, chopped
2 tomatoes, chopped
3 green onions, sliced
2 teaspoons extra-virgin olive oil
1/2 lemon, juiced
1/2 teaspoon sumac spice

Method

1. Place mince, onion, garlic, cumin and coriander in a bowl. Using your hands, mix until well combined. Divide mixture into 8 portions. Roll into 12cm-long sausages.

2. Heat a non-stick frying pan over medium heat. Spray lamb kofta with oil. Cook, turning occasionally, for 8 minutes or until browned and cooked through.

3. Meanwhile, preheat grill on high heat.Grill bread on both sides until toasted and crisp. Allow to cool. Break into large pieces.

4. Combine parsley, mint, cucumber, capsicum, tomato and green onion in a large bowl. Drizzle with oil and 1 tablespoon lemon juice. Sprinkle with sumac. Season with salt and pepper. Add bread. Toss gently to combine. Serve with lamb kofta.

Source
Super Food Ideas - November 2005, Page 32
Recipe by Tracy Rutherford


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Moroccan honey chicken with couscous recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan honey chicken with couscous recipe. Enjoy tasty Moroccan food and learn how to make Moroccan honey chicken with couscous.

Honey, apricots, couscous and sprinkles of spices make this meal magic in minutes.

Cooking Time 15 minutes

Ingredients (serves 4)

1 tbs honey
1 tbs warm water
1 tbs Moroccan spice mix
600g single chicken breast fillets, halved horizontally
Olive oil spray
190g (1 cup) couscous
250ml (1 cup) boiling water
40g (1/4 cup) slivered almonds
2 tbs toasted pine nuts
85g (1/2 cup) dried apricots, finely chopped
Coriander leaves, to serve

Method

1. Combine honey, water and spice mix in a bowl. Add chicken and toss to combine.

2. Preheat a chargrill on high. Spray lightly with olive oil spray. Add the chicken and cook for 3 minutes each side or until cooked through.

3. Meanwhile, place the couscous in a large heatproof bowl. Add the boiling water. Cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains. Stir in the slivered almonds, pine nuts and apricot.

4. Divide the couscous among serving dishes. Top with the chicken and coriander. Serve immediately.

Source
Good Taste - March 2008, Page 33
Recipe by Alison Adams

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