Chicken with Mushroom and Tomato Recipe

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

Preparation time :     25 minutes
Cooking time :     25 minutes

Ingredients

2 tablespoons olive oil
10 baby onions, peeled
500 g skinned chicken breasts, cut into large cubes
3 cloves garlic, crushed
1 cup mushrooms or 100 g
1 tablespoon plain flour
2 medium tomatoes or 300 g, peeled and chopped
2 tablespoons tomato paste
Pinch of ground black pepper, to taste
2 cubes MAGGI® Chicken Less Salt Bouillon
2 cups water or 500 ml
2 tablespoons fresh parsley, chopped

Preparation

Warm olive oil in a large nonstick pan. Add and fry onion until brown in color then add chicken pieces and stir until golden brown.

Add garlic and stir a little. Add mushroom and stir for 1 minute then add flour and stir for another minute. Add tomato, tomato paste, black pepper, MAGGI® Chicken Less Salt Bouillon cubes and water.

Bring to boil with occasional stirring, simmer for 15 minutes or until onion is cooked.

Add the chopped parsley; stir and serve.

Serving tips :     Serve this dish with boiled potato or steamed rice.

Nutritional Information

Fats :     12.00 g
Protein :     22.00 g
Carbohydrate :     13.00 g
Energy :     251.00 Kcal

More Middle Eastern recipes:

Saudi Rice with Meat and Chickpeas
Iraqi Biryani
Iraqi Style Dolma
Chicken and Eggplant
Chicken with saffron, honey and macadamias
Middle Eastern sticky lamb shank stew

Save and share Chicken with Mushroom and Tomato Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Layali Lubnan - How to Make Layali Lubnan

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

Ingredients

2½ cups water or 625 ml
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
½ cup fine semolina or 80 g
2 eggs
1 tablespoon rose water
1 tablespoon blossom water
1 cup liquid cream or 250 ml, whipped
3 tablespoons pistachio nuts, chopped
3 tablespoons flaked almonds, toasted

Preparation

In a medium saucepan, place water and NESTLÉ® Sweetened Condensed Milk . Stir occasionally to boil.

In a separate bowl, beat semolina and eggs together. Add this mixture to the simmering milk, stirring vigorously for 3 minutes or until it thickens.

Remove the saucepan from the heat; add rose water and orange blossom water. Stir and pour over individual bowls or a large serving plate. Set aside until it cools.

Decorate with the whipped cream all over the top then sprinkle with pistachio and the toasted almond flakes.

Serving tips : Serve sugar syrup if desired.

More Dessert Recipes:      

 

Arabic fried macroons  

Peach & pistachio kulfi  

Mandarin and almond syrup cake with cardamom cream

Chilled almond pudding with honey syrup

Pomegranate and Dates Smoothie

"Bride's Finger" Date Rolls with Orange Flower Water-Honey Syrup 

Save and share Layali Lubnan recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Yakhnet Batata Recipe

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

Meat cooked with golden fried tomatoes in a distinctive Lebanese spice mix.

Ingredients:

4 2/5 lbs potatoes (Irish potatoes)
1 lb. meat - leg or shin of lamb cut into pieces about 1 oz. each
5 oz. onions
4 oz. onions, chopped fine,
1 1/2 tablespoon chopped garlic
2 1/2 tablespoon salt
5 oz. tomato salt sauce
10 oz. butter
3 pints Boiling water
1/4 teaspoon mix of cinnamon, sweet and hot pepper mixed in a 1/3:1:2 proportion

Directions:

Peel potatoes and cut into large pieces. Wash well and put in a colander.

Melt butter. Fry onions, garlic, and meat until brown.

Add tomato sauce or tomato juice, salt and pepper and boiling water and boil for an hour.

In the meantime, melt some butter for frying the potatoes and fry them fast until all sides are golden.

After meat and tomato juice have boiled for an hour.

Add fried potatoes and reduce heat to medium.

Cook until potatoes are done.

Serve hot!

Via Recipe-To-Make.com

More Soup Recipes:

Moroccan lentil and chickpea soup
Moroccan fish soup
Moroccan chicken, carrot and chickpea
World's Most Expensive Beef Noodle Soup
Potato & onion soup with sour cream
Carrot Soup

Save and share Yakhnet Batata Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Kibbee Recipe - How to Make Kibbee

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

Ingredients

1 cup of cracked wheat (bulgur)
1 pound ground meat (beef or lamb)
1 grated onion
1 teaspoon Salt
½ teaspoon Black pepper
1 teaspoon Allspice or kibbee spices
¼ ice cold water or crushed ice

Filling

½ pound ground meat (beef or lamb)
½ onion, diced
¼ cup toasted pine nuts
½ teaspoon Allspice or kibbee spices
salt and pepper to taste
1 tablespoon vegetable oil
oil for frying

Method

- Wash the cracked wheat very well. Let drain and squeeze out the excess water.
- Take the cracked wheat and place it on a tray to dry for about 2 hours.
- Grate the onion, mix it with the cracked wheat and add the meat. Mix them together until well combined.
- Add your seasonings. Salt, pepper, and allspice. Mix once again very well.

TIP: You can mix these ingredients in a food processor so that they become better combined.

Preparation for the filling

- Heat up the oil, then add your diced onion, cook until golden in color.
- Add the meat to the onions and cook until the meat is done.
- Add your salt, pepper and allspice.
- Drain any excess fat from the filling.
- Add the toasted pine nuts.

Making Kibee Balls

- Soak your hands in cold water. Take a small piece of dough.
- Push with your index finger into the center of the ball making an indentation or place for the filling to go. The hole should be long in length in order to fill the dough ball.
- Once this is done take a small amount of the filling and place it into the ball.
- Close the ball with your index finger and thumb. Repeat this step with every ball.
- Once all of them are made, you will heat up your frying oil and place each Kibbee Ball into the hot oil for frying.
- Once they are medium brown in color, take them out of the oil and place on a paper towel to soak up the excess oil.

Chef Osama

More Kibbeh Recipes:

Kibbeh with Caramelized Onions and Pomegranate Molasses Drizzle
Kibbeh
Potato Kibbeh
Kibbeh Recipe
KIBBEH NAYYEH
Lebanese Meat Loaf (Kibbeh)
 
Save and share Kibbee Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Shakreyah Recipe

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

Preparation time : 25 minutes
Cooking time : 1 hour, 30 minutes

Serves: 6 persons

Ingredients

300 g lean beef, cut into large cubes
18 baby onions, peeled
4 cups low fat yoghurt or 1000 ml
2 cubes MAGGI® Chicken Less Salt Bouillon, crumbled
1½ tablespoons corn flour
1 egg white, lightly beaten
1½ tablespoons olive oil
1½ tablespoons garlic, crushed
2 tablespoons fresh mint, chopped
2 tablespoons coriander leaves, chopped

Preparation

Boil beef cubes and baby onion in two separate saucepans until they are cooked.

Meanwhile, combine low fat yogurt, the crumbled MAGGI® Chicken Less Salt Bouillon cubes, corn flour and egg white in a separate saucepan and place over a medium heat with constant stirring until it boils. Remove and set aside.

Warm olive oil in a small pan-fry and sauté garlic until fragrant then add mint and coriander and stir for a seconds. Pour over the yogurt mix and stir.

Drain the cooked beef and baby onion and pour them over the yogurt mix. Stir and serve with steamed rice.

Nutritional Information:

Fats : 14.00 g
Protein : 20.00 g
Carbohydrate : 25.00 g
Energy : 308.00 Kcal

More Lebanese Recipes: 

Lebanese Bean Stew
Shish Barak with Yoghurt
Lebanese Lentils & Red Peppers
Lebanese Lamb Kabobs
Lamb kofta with fattoush
Classic Lebanese Hummus Dip 

Save and share Shakreyah Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Vegetables with Lamb Stew Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Vegetables with Lamb Stew Recipe. Enjoy delicious & easy Middle Eastern food and learn how to make Vegetables with Lamb Stew. 

Preparation time :     25 minutes
Cooking time :     1 hour, 20 minutes

Serves: 7 persons

Ingredients

2 tablespoons vegetable oil
1 medium onion or 125 g, chopped
2 cloves garlic, crushed
450 g lamb, cut into large cubes
6 cups water or 1500 ml
2 cubes MAGGI® Flavored Mutton Bouillon
1 medium tomato or 150 g, peeled and diced
4 tablespoons tomato paste
3 baby marrows or 300 g, cut into large cubes
2 medium carrots or 300 g, cut into large cubes
2 medium potatoes or 500 g, cut into large cubes
¼ teaspoon ground black pepper
¼ teaspoon seven spices
¼ teaspoon ground cinnamon

Preparation

Heat the oil in a large pot. Add the onion and fry until light golden in color.

Add the garlic, stir for 1 minute or until fragrant then add the lamb cubes and cook for 5 minutes or until lamb is brown.

Add the water and MAGGI® Flavored Mutton Bouillon cubes. Cover and cook on low heat for 1 hour or until meat is almost tender.

Add tomato, tomato paste, zucchini, carrot and potato (add more water if needed) then simmer for additional 15-20 minutes or until meat and vegetables are cooked.

Season with spices, stir gently then serve.

Nutritional Information:

Fats :     15.00 g
Protein :     14.00 g
Carbohydrate :     21.00 g
Energy :     274.00 Kcal

Serving tips :  Serve with vermicelli rice.

Save and share Vegetables with Lamb Stew Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Pomegranate and Dates Smoothie Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Pomegranate and Dates Smoothie Recipe. Enjoy delicious & easy Middle Eastern desserts and learn how to make Pomegranate and Dates Smoothie.

Serves: 12 persons

Ingredients

4 cups pomegranate juice, bottled or 1000 g
300 g date paste
1 tin NESTLÉ® Sweetened Condensed Milk or 395 g
1¾ cups skimmed yoghurt or 320 g, frozen
600 g ice, crushed

Preparation

Combine all the ingredients together in a blender except the crushed ice.

Blend for 5 minutes until smooth; pour the ice and blend again for 2 minutes.

Serve in a large chilled glass.

More Dessert Recipes:

"Bride's Finger" Date Rolls with Orange Flower Water-Honey Syrup
Middle eastern rosewater cakes

Raspberry and Turkish delight semifreddo
Mixed-Nut Honey Baklava
Pistachio & cardamom baklava
Knafeh  

Save and share Pomegranate and Dates Smoothie Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Kibbeh with Caramelized Onions and Pomegranate Molasses Drizzle Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Kibbeh with Caramelized Onions and Pomegranate Molasses Drizzle Recipe. Enjoy delicious & easy Middle Eastern side dishes and learn how to make Kibbeh with Caramelized Onions and Pomegranate Molasses Drizzle.


Total Time:1 hr 0 min
Prep 20 min
Cook 40 min

Yield: 4 to 6 servings
Level: Easy

Ingredients

1 onion, quartered
2/3 cup bulgur, soaked in warm water for 20 minutes then drained
1 pound ground lamb
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1/2 plus 1/8 teaspoon ground cinnamon
1/4 plus 1/8 teaspoon ground allspice
2 tablespoons chopped fresh mint leaves
Extra-virgin olive oil, for brushing meatballs, plus 3 tablespoons
1 1/2 pounds onions, halved and thinly sliced
3 tablespoons pine nuts
1/2 cup mixed dried fruit, chopped if large, such as apricots, golden raisins, and currants
3 tablespoons pomegranate molasses, or to taste

Directions

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper or aluminum foil.

Place the onion in the bowl of a food processor and process to a smooth paste. Add the bulgur, lamb, 1 teaspoon of the salt, 1/4 teaspoon of the pepper, the cinnamon, allspice, and mint and process until mixture is smooth and thoroughly combined. Using damp hands, divide the meat mixture into about 24 evenly sized portions (about 2 tablespoons each) and shape into little torpedo shaped meatballs. Brush the top of each meatball with some of the olive oil, then place on the baking sheet and bake until just cooked through, about 12 to 15 minutes.

While the meatballs are baking, make the caramelized onion topping. Heat a medium skillet until hot. Add the 3 tablespoons of extra-virgin olive oil and, when hot, add the sliced onions, remaining 1/4 teaspoon of salt and remaining 1/4 teaspoon of pepper. Cook, stirring frequently, until onions are soft and beginning to caramelize, about 10 minutes. Add the pine nuts and continue cooking until onions are nicely caramelized and pine nuts are golden, about 10 minutes longer. Add the dried fruit and cook for 5 minutes.

When the lamb meatballs come out of the oven, transfer to a serving platter and top with the caramelized onion mixture. Drizzle with the pomegranate molasses and serve hot.

Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions 2008
Show: The Essence of Emeril Episode: Lebanese Foods 

More Kibbeh Recipes:

Kibbeh
Potato Kibbeh
Kibbeh Recipe
KIBBEH NAYYEH
Lebanese Meat Loaf (Kibbeh)
baked kibbeh

Save and share Kibbeh with Caramelized Onions and Pomegranate Molasses Drizzle Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Shepherd's Salad Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Shepherd's Salad Recipe. Enjoy tasty & easy Middle Eastern salad dishes and learn how to make Shepherd's Salad.

Prep Time: 15 min | Level: Easy | Yield: 6 servings

Ingredients

3 Roma tomatoes, seeded and chopped
2 cucumbers, seeded and chopped
1 bunch parsley, leaves picked, not chopped
1/2 cup pitted and halved black olives
1/2 small red onion, chopped
2 tablespoons cider vinegar
2 tablespoons lemon juice
4 tablespoons olive oil
Salt and freshly ground black pepper
8 ounces Greek feta cheese, diced

Directions

Toss together all ingredients except feta cheese in a large bowl. Let sit at room temperature for 1 hour to allow flavors to develop. Toss in the feta cheese just before serving and taste for seasoning and adjust seasoning, if necessary.

Recipe courtesy Sunny Anderson, 2009
Show: Cooking for Real - Episode: Opa!

More Salad Recipes:

Baked falafel with roasted eggplant salad
Aubergine or Eggplant Salad
Prawn & asparagus salad
Chilli calamari salad
Tabouli Salad
Pomegranate, feta, cucumber and mint salad

Save and share Shepherd's Salad Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Extra Easy Hummus

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Extra Easy Hummus Recipe. Enjoy tasty & easy Middle Eastern Food and learn how to make Extra Easy Hummus. Tahini-free hummus that only takes minutes.

Prep Time: 5 Min | Ready In: 5 Min

Ingredients

1 (15 ounce) can garbanzo beans, drained, liquid reserved
1 clove garlic, crushed
2 teaspoons ground cumin
1/2 teaspoon salt
1 tablespoon olive oil

Directions

1. In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved.

Nutritional Information

Amount Per Serving  Calories: 35 | Total Fat: 3.6g | Cholesterol: 0mg 

More Lebanese Recipes:

Reduced-fat hummus
Zucchini and haloumi fritters with dill yoghurt dressing
Zucchini & haloumi fritters with tabouli
Lebanese sausages (makanek)
Baba Ganoush and Pita Crisps
Muttabel with Za'atar-Spiced Pita Bread

Save and share Extra Easy Hummus recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Reduced-fat hummus recipe

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

Preparation Time 10 minutes
Makes about 450g (1 cup)

Ingredients

1 x 400g can chickpeas, rinsed, drained
60ml (1/4 cup) fresh lemon juice
2 tbs tahini
2 tbs water
1 tsp ground cumin
1/2 tsp ground coriander
1 small garlic clove, crushed
Salt & freshly ground black pepper
Sweet paprika, to garnish
Carrot & celery sticks, to serve

Method

1. Place chickpeas, lemon juice, tahini, water, cumin, coriander and garlic in the bowl of a food processor and process until a smooth paste forms. Taste and season with salt and pepper. (Add a little extra lemon juice or water if the hummus is too thick.)

2. Transfer hummus to a bowl. Sprinkle with paprika to garnish. Serve with carrot and celery sticks.

Source
Good Taste - February 2005, Page 119
Recipe by Jan Purser

More Lebanese Recipes:

Zucchini and haloumi fritters with dill yoghurt dressing
Zucchini & haloumi fritters with tabouli
Lebanese sausages (makanek)
Baba Ganoush and Pita Crisps
Muttabel with Za'atar-Spiced Pita Bread
Kibbe Nayeh 

Save and share Reduced-fat hummus recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Zucchini and haloumi fritters with dill yoghurt dressing recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Zucchini and haloumi fritters with dill yoghurt dressing Recipe. Enjoy a collection of tasty Lebanese Food and learn how to make Zucchini and haloumi fritters with dill yoghurt dressing.

Preparation Time 20 minutes
Cooking Time 15 minutes

Ingredients (serves 4)

6 large zucchini, ends trimmed, coarsely grated
250g haloumi cheese, coarsely grated
1 egg, lightly whisked
1 tbs olive oil
Lemon wedges, to serve
Rocket leaves, to serve

Dill yoghurt dressing
200g carton Greek-style yoghurt
2 tbs finely chopped dill
2 green onions, ends trimmed, thinly sliced
1 garlic clove, crushed

Method

1. To make the dill yoghurt dressing, combine the yoghurt, dill, green onions and garlic in a small bowl. Taste and season with salt and pepper.

2. Place zucchini in a sieve. Use your hands to squeeze any excess moisture from zucchini and place in a large bowl. Add haloumi and egg and stir to combine. Season with salt and pepper.

3. Heat oil in a large non-stick frying pan over medium heat. Place 4 egg rings in the pan. Place 1/4 cup of zucchini mixture into each egg ring and use the back of a spatula to firmly press and flatten. Cook for 2 minutes each side or until golden brown and heated through. Transfer to a plate. Repeat for 2 more batches using remaining zucchini mixture to make a total of 12 fritters.

4. Place the fritters among serving plates. Serve with dill yoghurt dressing, lemon wedges and rocket leaves, if desired.

Notes
To vary the colour, use a combination of yellow and green zucchini, or either on its own. For a Greek twist, add capers and chopped green olives to the yoghurt.

Source
Notebook: - April 2007, Page 139
Recipe by Sarah Hobbs

More Lebanese Recipes:

Zucchini & haloumi fritters with tabouli
Lebanese sausages (makanek)
Baba Ganoush and Pita Crisps
Muttabel with Za'atar-Spiced Pita Bread
Kibbe Nayeh
Kibbe 

Save and share Zucchini and haloumi fritters with dill yoghurt dressing recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Zucchini & haloumi fritters with tabouli recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Zucchini & haloumi fritters with tabouli Recipe. Enjoy a collection of tasty Lebanese Food and learn how to make Zucchini & haloumi fritters with tabouli. 

For a no-fret Monday-night meal, you can't beat these quick and easy vegie fritters.

Preparation Time 20 minutes
Cooking Time 10 minutes

Ingredients (serves 4)

150g (1 cup) plain flour
1/2 tsp baking powder
1 egg, lightly whisked
1 x 250g pkt haloumi, coarsely grated
2 zucchini, ends trimmed, coarsely grated
1 1/2 tbs chopped fresh dill
Olive oil, to shallow-fry
200g green beans, topped
1 x 350g ctn bought tabouli
120g (1/2 cup) bought eggplant dip

Method

1. Sift the flour and baking powder into a large bowl. Make a well in the centre. Add the egg and 125ml (1/2 cup) water. Use a balloon whisk to gently combine, adding a little more water if necessary, until a smooth batter forms. Add the haloumi, zucchini and dill, and stir to combine. Season with pepper.

2. Add enough oil to a large frying pan to come 1cm up the side of the pan. Heat over medium-high heat. Drop 1/3-cup quantities of the mixture into the pan and cook for 2 minutes each side or until golden and cooked through. Transfer to a tray lined with paper towel.

3. Meanwhile, bring a medium saucepan of lightly salted water to the boil. Add the beans and cook for 3 minutes or until bright green and tender crisp. Drain. Transfer to a large bowl. Add the tabouli and stir to combine.
  
4. Divide the tabouli mixture and zucchini fritters among serving plates. Top the fritters with a dollop of the eggplant dip to serve.

Notes

Variations
Haloumi, ricotta & zucchini filo roulade: Omit flour, baking powder, egg, oil and beans. Preheat oven to 200°C. Add 250g ricotta to the mixture in step 1. Spray 6 filo sheets with olive oil spray and place in a stack. Place the mixture along 1 long side. Roll up to enclose the filling. Bake for 20 minutes or until golden. Slice and serve with tabouli and eggplant dip.

Lamb fillets with feta, beans & tomato ragout: Omit flour, baking powder, egg, zucchini and tabouli. Replace haloumi with 250g feta. Heat 1 tbs olive oil in a saucepan over medium heat. Add 2 garlic cloves, crushed, and cook for 1 minute or until soft. Add 375ml (11/2 cups) passata (tomato pasta sauce) and 125ml (1/2 cup) water. Cook for 10 minutes or until sauce thickens. Add the beans and cook for 5 minutes or until bright green and tender crisp. Stir in dill. Sprinkle with feta. Heat 1 tbs olive oil in a non-stick frying pan over medium-high heat. Add 600g lamb fillets and cook for 4 minutes each side for medium or until cooked to your liking. Serve with passata mixture, eggplant dip and toasted Turkish bread.

Greek-style veal parmigiana with zucchini: Omit baking powder, beans, tabouli and eggplant dip. Replace haloumi with 250g feta. Omit step 1. Place flour and 140g (2 cups) fresh breadcrumbs (made from day-old bread) on separate plates. Place egg in a bowl. Dip 4 veal scallopine in flour. Shake off excess. Dip in egg, then in breadcrumbs to coat. In step 2, cook veal for 2-3 minutes each side. Transfer to a baking tray. Pour over 1 x 575ml btl Woolworths Select Primavera Sauce. Crumble over feta. Bake for 10 minutes. Heat 1 tbs olive oil in a frying pan over medium-high heat. Add zucchini and cook, stirring, for 2-3 minutes. Stir in dill. Serve with veal.

Source
Good Taste - January 2008, Page 36
Recipe by Alison Adams

More Lebanese Recipes:

 Lebanese sausages (makanek)
Baba Ganoush and Pita Crisps
Muttabel with Za'atar-Spiced Pita Bread
Kibbe Nayeh
Kibbe
Sambousek

Save and share Zucchini & haloumi fritters with tabouli recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Spinach fatayer recipe

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

Mezze is more than just food, it's a way of life. Learn secrets to the art of grazing with this tasty recipe.

Preparation Time 25 minutes
Cooking Time 25 minutes

Ingredients (serves 20)

tbs sumac (see note)
500g baby spinach, finely chopped
1 small vine-ripened tomato, finely chopped
Olive oil, to brush
Lemon wedges and labne (see note) dusted
with sumac, to serve

Fatayer dough
250g (12/3 cup) plain flour, sifted
1/2 tsp dried yeast

Method

1. To make dough, combine flour, yeast and 1 tsp salt in a large bowl. Gradually add 160ml (2/3 cup) lukewarm water and stir to form a dough. Knead dough on a lightly floured work surface until smooth, adding a little more flour if too sticky. Place in a lightly oiled bowl, cover with plastic wrap and set aside to prove for 1 hour or until almost doubled in size.

2. Meanwhile, to prepare filling, place onion, sumac, spinach and tomato in a large bowl. Season with salt and stir to combine. Drain in a large sieve over a bowl, pressing down with the back of a spoon to remove excess moisture. Discard liquid and set aside.

3. Preheat oven to 200C. Line 2 large oven trays with baking paper. Divide dough into 20 and cover with a clean tea towel to prevent dough drying out. Roll a portion into a ball on a lightly floured work surface, then, using a floured rolling pin, roll out until 4mm thick. Place 1 packed tablespoon filling in centre, then fold in dough from 3 sides to form a triangular parcel. Press edges together with fingertips to seal and place on prepared trays. Repeat with remaining dough and filling.

4. Lightly brush fatayer with oil, then bake for 25 minutes or until golden and cooked through. Cool.

5. Transfer to a platter. Serve with lemon and labne dusted with sumac.

Notes
 
Sumac is a reddish-brown, sour ground Middle Eastern spice available from supermarkets.

Labne, available from delis and supermarkets, is drained yoghurt.

Fatayer are small savoury pies. Like many other mezze dishes, they come in a variety of shapes with different fillings and names. These ones are filled with a spinach and herb mixture, seasoned with sumac and flavoured with finely chopped onion. Allow an extra hour to prove the dough.

Source
MasterChef - February 2011, Page 76
Recipe by Kamal Mouzawak

More Pastry Recipes: 

Cheese and mint rolls
Saudi Puff Pastry with Meat
Middle-eastern pies
Middle Eastern Pastries
Rokak
Sfiha 

Save and share Spinach fatayer recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Lebanese sausages (makanek) recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lebanese sausages (makanek) Recipe. Enjoy quick & easy Middle Eastern recipes and learn how to make Lebanese sausages (makanek). 

Mezze is more than just food, it's a way of life. Learn secrets to the art of grazing with this tasty recipe.

Preparation Time 5 minutes
Cooking Time 10 minutes

Ingredients (serves 4)

500g makanek (see note) or merguez sausages (see note)
2 tbs pomegranate molasses

Method

1. Using your index finger and thumb, press firmly through a sausage at the halfway point to separate the meat, then twist the sausage casing to make 2 smaller sausages (if using merguez sausages, twist at two even points to form 3 smaller sausages). Using kitchen scissors, cut at the twist to separate. Repeat with remaining sausages.

2. Preheat a chargrill pan or barbecue to medium and cook sausages, turning occasionally, for 8 minutes or until cooked through. Transfer sausages to a bowl, add pomegranate molasses and stir to combine.

3. Place makanek on a platter and serve immediately.

Notes

Serves 4-6 as a mezze.

Pomegranate molasses is from selected supermarkets and delis.

Merguez sausages are typically North African in origin. They are usually made from lamb or beef, or a mixture of both, and are spiced with chilli and harissa, which gives them a red colour. Available from selected butchers.

If you can't find makanek or merguez sausages, substitute lamb, beef or pork sausages; the pomegranate molasses will make the dish taste as authentic.

Makanek is a type of Lebanese sausage made from a mixture of beef, lamb and sometimes pork. A comforting spicy staple in winter, these are cooked on the barbecue or fried in their own juices and then seasoned with lemon juice or pomegranate molasses for a thick, delicious gravy to mop up with flat bread. Serve them with lemon wedges to squeeze over if you like them extra tangy!

Source
MasterChef - February 2011, Page 74
Recipe by Kamal Mouzawak

More Lebanese Recipes:

Baba Ganoush and Pita Crisps
Muttabel with Za'atar-Spiced Pita Bread
Kibbe Nayeh
Kibbe
Sambousek
Batata Harra

Save and share Lebanese sausages (makanek) recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Beef kofta with saffron yoghurt recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Beef kofta with saffron yoghurt Recipe. Enjoy quick & easy Middle Eastern food recipes and learn how to make Beef kofta with saffron yoghurt.

Cooking Time 30 minutes

Ingredients (serves 8)

1/2 cup loosely packed fresh continental parsley leaves
1/2 cup loosely packed fresh coriander leaves
1 brown onion, quartered
500g lean beef mince
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground mild paprika
1/2 tsp ground allspice
Salt & freshly ground black pepper
10 saffron threads
1 tbs hot milk
200ml container skim-milk natural yoghurt
2 tbs chopped fresh coriander, extra
2 tsp olive oil

Method

1. Line a large baking tray with foil. Place parsley, fresh coriander and onion in the bowl of a food processor. Process until finely chopped. Add mince, ground coriander, cumin, paprika, allspice and season with salt and pepper. Process until well combined and paste-like.

2. Preheat grill to medium-high. Use your hands to mould a heaped tablespoonful of beef mixture around a wooden skewer into a 7cm pointed-ended sausage. Place on the lined tray. Repeat with remaining beef mixture and skewers. Cover and set aside.

3. Place the saffron and hot milk in a small bowl and set aside. Combine the yoghurt, extra fresh coriander, salt and pepper in a small bowl and set aside.

4. Brush the kofta with a little of the oil and cook under preheated grill, turning carefully once and brushing with the oil, for 5-8 minutes or until browned and just cooked through.

5. Add saffron mixture to yoghurt mixture and mix well. Serve kofta with saffron yoghurt.

Notes
You will need 16 bamboo skewers for this recipe.

Source
Good Taste - March 2002, Page 70
Recipe by Jan Purser

More Kofta Recipes:

Chicken kofta
Lamb kofta with mint and garlic yoghurt
Lamb kofta with fattoush
Lamb kofta with quke salad & saffron yoghurt
Grilled Lamb Kofta Kebabs with Pistachios and Spicy Salad Wrap
Lamb kofta with Lebanese bread and hummus  

Save and share Beef kofta with saffron yoghurt recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Baked falafel with roasted eggplant salad recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Baked falafel with roasted eggplant Recipe. Enjoy quick & easy Middle Eastern food recipes and learn how to make Baked falafel with roasted eggplant.
 
Preparation Time 30 minutes
Cooking Time 40 minutes

Ingredients (serves 4)

165g (3/4 cup) dried chickpeas
1 small brown onion, halved, finely chopped
2 garlic cloves, crushed
1/3 cup firmly packed fresh continental parsley leaves
1/3 cup firmly packed fresh coriander leaves
2 tsp finely grated lemon rind
1 tsp fresh lemon juice
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp baking powder
1 large (about 350g) eggplant, ends trimmed, cut into 2.5cm pieces
3 ripe egg tomatoes, each tomato cut into 6 wedges
Olive oil spray
1 bunch rocket, ends trimmed, washed, dried, leaves torn
1 small red onion, halved, thinly sliced
1/4 cup fresh mint leaves
1/4 tsp sumac
130g (1/2 cup) reduced-fat natural yoghurt (Vaalia brand)
Freshly ground black pepper

Method

1. Place the chickpeas in a large bowl and cover with cold water. Set aside overnight to soak. Drain well.

2. Preheat oven to 200°C. Place the chickpeas, brown onion, garlic, parsley, fresh coriander, lemon rind and juice, ground coriander, cumin and baking powder in the bowl of a food processor and process, scraping down the side of the bowl regularly, until smooth. Set aside for 30 minutes to develop flavours.

3. Line 2 baking trays with non-stick baking paper. Place the eggplant and tomato on separate trays. Spray the eggplant and tomato lightly with olive oil spray. Bake in preheated oven for 25 minutes or until golden brown and tender. Remove from oven. Increase oven temperature to 220°C.

4. Line a baking tray with non-stick baking paper. Divide chickpea mixture into 12 equal portions. Roll each portion into a ball and flatten slightly. Place on the prepared tray and lightly spray with olive oil spray. Bake in oven, turning halfway through cooking, for 15 minutes or until light golden brown.

5. Place the rocket, red onion, mint, sumac, roasted eggplant and roasted tomato in a large bowl and gently toss to combine. Divide salad among shallow serving bowls. Top with the baked falafel and a dollop of yoghurt. Season with pepper and serve immediately.

Notes

- Sumac is a tangy, deep-purple spice commonly used in Middle-Eastern cooking. It's available in the spice section of Woolworths supermarkets.

- This is a high fibre dish.

Source
Good Taste - September 2005, Page 112
Recipe by Tracy Rutherford

More Lebanese Recipes:

Lebanese platter
Aubergine or Eggplant Salad
Lebanese Lentil/Rice Pilaf With Blackened Onions
Lebanese Bean Stew
Shish Barak with Yoghurt
Lebanese Lentils & Red Peppers

Save and share Baked falafel with roasted eggplant salad recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Lebanese platter recipe

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

Ingredients (serves 8)

4 Lebanese bread rounds
1 cup plain Greek-style yoghurt
1 teaspoon ground cumin

Lamb kofta
800g lean lamb mince
1 large brown onion, finely chopped
2 teaspoons ground cumin
1 teaspoon ground allspice
1/3 cup finely chopped fresh flat-leaf parsley leaves
1 egg
3/4 cup dried breadcrumbs
olive oil cooking spray

Tabouli
2 large tomatoes, finely chopped
1/2 cup burghul (cracked wheat)
1/4 cup lemon juice
4 cups chopped fresh flat-leaf parsley leaves
1 cup chopped fresh mint leaves
1 small red onion, finely chopped
1/4 cup olive oil

Method

1. Make tabouli: Place tomato, burghul and lemon juice in a bowl. Stand for 30 minutes or until burghul has softened. Add parsley, mint, onion and oil. Toss to combine.

2. Meanwhile, make lamb kofta balls: Place lamb, onion, cumin, allspice, parsley, egg and breadcrumbs in a bowl. Using hands, roll tablespoons of mixture into balls. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook kofta in batches, turning, for 5 to 7 minutes, or until cooked through.

3. Cook bread on barbecue for 2 minutes each side or until heated through. Tear into large pieces. Combine yoghurt and cumin in a bowl. Place bread and yoghurt mixture on a platter with kofta. Serve with tabouli.

Notes
Tip: You could serve baba ganoush, tahini dip or hommus with the bread instead of the yoghurt.

Source
Super Food Ideas - February 2009, Page 80
Recipe by Claire Brookman

More Lebanese Recipes:

Aubergine or Eggplant Salad
Lebanese Lentil/Rice Pilaf With Blackened Onions
Lebanese Bean Stew
Shish Barak with Yoghurt
Lebanese Lentils & Red Peppers
Lebanese Lamb Kabobs

Save and share Lebanese platter recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Aubergine or Eggplant Salad Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Aubergine or Eggplant Salad Recipe. Enjoy quick & easy recipes and learn how to make Aubergine or Eggplant Salad dish.

Prep Time: 5 mins
Total Time: 1 1/4 hr
Servings: 6

Ingredients:

3 -4 aubergines
3/4 cup olive oil
1 small grated onion
1 tablespoon vinegar
1 -2 garlic clove, crushed
salt and pepper
1 large tomato, chopped
black olives (garnish)
green pepper (garnish)

Preparation:

1 Wash aubergines, place in baking pan and bake in moderate oven (about 350°F) for about one hour or until soft.
2 Allow the skin to turn black so as to give a smoky flavour to the salad.
3 Skin aubergines while still hot and chop in small pieces.
4 Mix with onion, garlic, tomatoes, oil, vinegar, salt and pepper.
5 Garnish with olives and pepper rings.
6 Serve with roast meat, and grilled or fried fish or as appetizer.
7 Serves six.

More Lebanese Recipes:

Lebanese Lentil/Rice Pilaf With Blackened Onions
Lebanese Bean Stew
Shish Barak with Yoghurt
Lebanese Lentils & Red Peppers
Lebanese Lamb Kabobs
Lamb kofta with fattoush 

Save and share Aubergine or Eggplant Salad

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Lebanese Lentil/Rice Pilaf With Blackened Onions Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lebanese Lentil/Rice Pilaf With Blackened Onions Recipe. Enjoy quick & easy recipes and learn how to make wonderful Lebanese Lentil/Rice Pilaf With Blackened Onions.

Serves 4
Preparation time: 25 mins
Total time: 55 mins

Ingredients:

4 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 (14 ounce) cans vegetable broth
3/4 cup dried lentils, rinsed, picked over
3/4 cup long-grain white rice
2 large onions, sliced
3 tomatoes, quartered lengthwise
1 cucumber, peeled, cut into rounds
plain yogurt
chopped fresh mint

Preparation:

1 Heat 2 tablespoons oil in large saucepan over medium-high heat.

2 Add chopped onion and next 4 ingredients; sauté until onion softens, about 4 minutes.
 
3 Add broth and lentils; bring to boil.
 
4 Reduce heat to medium-low and simmer, covered, 10 minutes.
 
5 Stir in rice; return to boil.
 
6 Reduce heat to medium-low; cover and cook until liquid is absorbed and rice and lentils are tender, about 15 minutes longer.
 
7 Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat.
 
8 Add sliced onions; sauté until soft and beginning to blacken, about 20 minutes.
 
9 Season pilaf to taste with salt and pepper.
 
10 Transfer to plates; top with blackened onions.
 
11 Place tomatoes and cucumber alongside.
 
12 Top pilaf with dollop of yogurt.
 
13 Sprinkle with mint.

More Lebanese Recipes:

Lebanese Bean Stew
Shish Barak with Yoghurt
Lebanese Lentils & Red Peppers
Lebanese Lamb Kabobs
Lamb kofta with fattoush
Classic Lebanese Hummus Dip

Save and share Lebanese Lentil/Rice Pilaf With Blackened Onions Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.