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

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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 

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Milk Tart Recipe - How to Make Milk Tart

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Milk Tart recipe. Enjoy tasty Middle Eastern dessserts and learn how to make Milk Tart. Baked custard tart, sure to be loved by everyone!!!

Ingredients:

1 liter milk
1 cinnamon stick
75 grams sugar
50 grams cake flour
50 grams butter
4 eggs, separated
pinch of salt
cinnamon
sugar
1 pre-made pastry shell

Directions:

Bring milk and cinnamon stick. In a heatproof bowl, mix the sugar, cake flour and salt. Add the hot milk very slowly to this mixture.
 

Return to the saucepan and continue stirring over a very low heat until thick and the flour is cooked properly. Remove from heat, add butter, leave to cool slightly then add to the beaten egg yolks.
 

Return again to the saucepan and stir over low heat until thick. Fold in stiffly beaten egg whites and salt. Pour filling into pre-baked pastry shell.
 

Bake for 20 minutes at 180ºC (Gas mark 4). Reduce heat to 160ºC (Gas mark 3) for the last 10 minutes. Remove from the oven and sprinkle with a little cinnamon sugar. Serve warm. 

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Hummus Dip - Recipe For Hummus Dip

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

Prep Time: 10 min
Level: Easy
Yield: about 2 cups

Ingredients

2 (15-ounce) cans chickpeas, drained and rinsed
1/2 cup extra-virgin olive oil, or more as needed, plus more for garnish
1/2 lemon, juiced
2 tablespoons roughly chopped fresh parsley leaves, plus more for garnish
2 cloves garlic, peeled
1 1/2 teaspoon salt
1/2 teaspoon dark Asian sesame oil
1/2 to 1 teaspoon ground cumin
12 to 15 grinds black pepper
1/4 cup water
Paprika, for garnish

Directions

In a blender combine all the ingredients except the parsley and paprika to be used for garnish. Blend on low speed until smooth. You'll have to stop the blender often to push down the ingredients. If the mixture is too dry and you're having trouble blending it, add a few more tablespoons of olive oil to help things along.

Scrape the hummus onto a plate. Sprinkle the paprika over the top, drizzle lightly with olive oil, scatter some parsley on top, and serve. You can make the hummus up to a couple of hours before you serve it. Cover the top with plastic wrap and leave it at room temperature.
 

Classic Lebanese Hummus Dip Recipe - Lemon-Garlic Chick Pea Dip with Veggies and Chips Recipe - Roasted Garlic Hummus 

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Hummus Dip with Whole Chickpeas Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Hummus Dip with Whole Chickpeas recipe. Enjoy tasty Middle Eastern food and learn how to make Hummus Dip with Whole Chickpeas.

Total Time: 10 min

Ingredients

Prepared hummus dip
Canned chickpeas
Extra-virgin olive oil
Tomato, diced
Smoked paprika
Freshly ground black pepper
Cilantro
Lemon slices
Crisp pita triangles

Directions

Mound prepared hummus dip in a serving bowl. Mix canned chickpeas or crunchy sprouted chickpeas with extra-virgin olive oil, diced tomato, smoked paprika, and freshly ground black pepper. Spoon chickpea mixture over hummus and garnish with cilantro and lemon slices. Serve with crisp pita triangles.

From Redbook

Spicy Hummus: Quick Chickpea Spread Recipe - Middle Eastern Hummus with veg sticks RecipeAuthentic Middle Eastern Hummus -

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Stuffed Baby Zucchini and Eggplant with Beef Shanks

The Lebanese recipes blog invites you to try Stuffed Baby Zucchini and Eggplant with Beef Shanks. Learn how to make the best Stuffed Baby Zucchini and Eggplant... a middle eastern traditional dish.

Ingredients
10 small baby zucchini or 800 g
10 baby eggplants or 650 g
½ cup egyptian rice or 100 g, soaked in water for 1 hour and drained
200 g lean minced beef
1 medium tomato or 150 g, chopped
¼ cup water or 60 ml
1 teaspoon salt
1 tablespoon ground cinnamon
½ teaspoon ground black pepper
1 tablespoon seven spices, ground
Pinch of ground nutmeg
1 tablespoon vegetable oil
500 g lean beef shanks, cut into big chunks
2 cubes MAGGI® Flavored Mutton Bouillon, crumbled
8 cloves garlic, peeled
9 cups water or 2250 ml, additional quantity
5 tablespoons tomato paste

Preparation

1. Hollow baby zucchinis and eggplants. Wash both well, drain and set them aside.
2. In a bowl, combine and mix rice, meat, tomato, water, salt and spices and set aside.
3. Stuff baby zucchinis and eggplants with this mixture and keep 1cm empty from the top and set aside.
4. Heat the oil in large pot and fry beef shanks for 5 minutes or until brown in color. Remove pot from heat. Add the whole peeled garlic and the crumbled MAGGI® Flavored Mutton Bouillon cubes.
5. Place stuffed eggplants and the baby zucchinis over the shanks side by side. Secure the top with a plate.
6. Combine and mix well the water and tomato paste together. Pour over the prepared pot. Place over medium heat and bring to boil (add salt to your taste) then simmer on low heat for 2 hours or until eggplants and baby zucchinis are well cooked. Remove from heat and serve.

Stuffed Baby Zucchini and Vine Leaves with Lamb Chops - Stuffed Zucchinis With Yogurt Sauce - Yalanji Recipe

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Stuffed Baby Zucchini and Vine Leaves with Lamb Chops

The Lebanese Recipes site invites you to try a delicious and traditional middle eastern dish of Stuffed Baby Zucchini and Vine Leaves with Lamb Chops. Enjoy the middle eastern cooking and learn how to make the best Stuffed Baby Zucchini and Vine Leaves with Lamb Chops.

Ingredients - Serves 8 persons
18 small baby zucchini or 1500 g
35 medium vine leaves
1¼ cups egyptian rice or 250 g, soaked in water for 1 hour and drained
500 g minced lamb
1 medium tomato or 150 g
4 tablespoons butter, melted
¼ cup water or 60 ml
1¼ teaspoons salt
1 tablespoon ground cinnamon
½ teaspoon ground black pepper
1 teaspoon seven spices, ground
Pinch of ground nutmeg
1 tablespoon vegetable oil
1 kg lamb chops, cleaned from fat
4 cubes MAGGI® Mutton Bouillon
8 cloves garlic, peeled
10 cups water or 2500 ml, additional quantity
½ cup lemon juice or 125 ml

Preparation

1. Hollow baby zucchini and then remove extra stems from the vine leaves. Wash both well, drain and set them aside.
2. In a bowl, combine and mix rice, minced lamb, tomato, butter, water, salt and spices and set in fridge for ½ hour.
3. Stuff baby zucchini with this mixture and keep 1cm empty from the top and set aside.
4. To stuff a vine leaves; place it on a working board with the dull side and the stem facing up. Place a teaspoon of the stuffing on the lower part of the leaves, fold the outside edges towards the center and roll tightly into the shape of a finger.
5. Heat the oil in large pot and fry lamb chops for 5 minutes or until brown in color. Remove pot from heat. Arrange lamb chops evenly then add the whole peeled garlic, crumble MAGGI® Mutton Bouillon cubes over the lamb chops.
6. Lines with 1 layer of unstuffed leaves over the lamb chops then place the rolled stuffed leaves above them alternating the direction of each layer.
7. Place stuffed baby zucchini over the stuffed vine leaves side by side. Secure zucchinis with a plate on top.
8. Add water and bring to boil (add salt to your taste) then simmer on low heat for 2 hours or until baby zucchini is well cooked. Add lemon juice and remove from heat.

Stuffed Zucchinis With Yogurt Sauce - kousa mahshi b'banadoura - How to make Yalanji

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Quince Jam Recipe - How to Make Quince Jam

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

Cooking time: 20 minutes

Ingredients
2 pounds quince
2 cups sugar
3 tablespoons lemon juice

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

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Baba ghanouj Recipe - Best Recipe for Baba ghanouj

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

Cooking time: 20 minutes

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

Preparation

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

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Mujaddara Recipe - Recipe for Mujaddara

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

Ingredients

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

Preparation

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

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Sahlab - Sahlab Recipe

Quick and easy to prepare Sahlab Recipe. Sahlab is traditionally prepared at home although there are boxed versions of this pudding. You can add more or less cornstarch to this recipe if preferred.

Sahlab Ingredients - Serves 3 -5
4 cups milk
1/2 cup cornstarch
1 teaspoon vanilla
Sugar (to taste)

Toppings
ground cinnamon (to taste)
unsweetened dried shredded coconut (to taste)
chopped pistachios (to taste)

Preparation
1. Combine cornstarch and water in a small cup and stir well.
2. Add milk to a soup pan or dutch oven pot.
3. Stir in cornstarch mixture in milk before it gets warm.
4. Add in vanilla and sugar.
5. Must stir constantly until it comes to a boil.
6. Let boil for 2 minutes, meanwhile still stirring.
7. Serve in dessert bowls.
8. Top with cinnamon and coconut or just chopped pistachios.
9. It's traditionally eaten hot, but I like it cold too, once it cooled off and firmed up.
10. Enjoy!

Try also...

Sahlab - How to make sahlab
Sahlab

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Bathenjan - Bathenjan Dip Recipe

Bathenjan Dip recipe is a Middle Eastern spread and dip similar to hummus, but is made with bathenjan (eggplant) instead of chickpeas (garbanzo beans).

Prep Time: 15 minutes
Cook Time: 45 minutes
Serving Size: cup
Servings: 8

Ingredients
1 1/2 pounds bathenjan (eggplant more or less)
3 tablespoons tahini (sesame paste)
3 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon salt
2 cloves garlic, minced or pressed
optional garnishes: minced parsley, tomato, paprika

Preparation
Grill the eggplant over direct heat, after pricking in several places with a fork, until it is blackened and collapsed. This will take from 30 - 45 minutes, depending on the size of the eggplant and how hot the grill is.

Scrape the soft flesh from the skin (leaving a few bits of blackened skin will add to the nice smokey flavor) and purèe in a food processor with the rest of the ingredients.

Garnish as desired. Serve with wedges of pita bread, crackers, etc.

TIP: Eggplants can also be oven-roasted at 400°F for 30 - 45 minutes, or until soft and collapsed.

Try
Baba Ghanoush
Baba Ganush

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Bamai - Bamia Stew Recipe

Bamia stew with lamb or beef cubes and okra in a tomato sauce base. This recipe for bamia is very simple. You can make it vegetarian by omitting the meat.

Preparation Time: 15 minutes
Cook Time: 2 hours, 00 minutes

Ingredients
1 lb stew meat (Lamb or Beef)
1 pound frozen okra
16 oz canned crushed tomatoes
4 oz. canned tomato puree
1 medium onion, chopped
2 cloves garlic, crushed
1/2 teaspoon cumin
1 teaspoon coriander
1/8 teaspoon allspice
8 cups water
salt and pepper to taste
2 tablespoons olive oil

Preparation
In a large saucepan, brown meat with olive oil. Add onions and garlic.

Add crushed tomatoes, stirring well with meat, garlic and onion. Add cumin, coriander, salt and pepper, and allspice. Add water and tomato puree. Stir and combine well.

Add okra and bring to a boil.

Reduce heat to low and simmer for 2 hours, or until meat is tender and done.

The sauce should thicken as it cooks. If it does not, add 1/2 cup all purpose flour.

Serve bamia with white rice.

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kufta - Best Kufta Recipe

Kufta is a recipe for meatballs that can be made with vegetables and meat or separately.

This is the best Kufta recipe for Beef or Lamb meatballs with vegetables served with sesame sauce or tahini. Enjoy!

powered by ifood.tv

Ingredients

• 1/2 KG fine ground meat (Beef or Lamb)
• 1/2 cup parsley
• 2 medium onions (diced)
• Salt to taste, Black Pepper and Allspice
• 1/4 cup cooking oil
• 1/3 cup sesame paste (tahina)
• 1/3 cup lemon juice
• 1/3 cup water

Preparation

• Mix the meat with fine cut parsley and diced onions.
• Add your seasoning- Salt, Black pepper and Allspice.
• Shape into Kababs, (the size of a small egg) and place into a large pan.
• Add cooking oil and lightly fry the Kufta on the stove top to hold its shape.

Preparing the Tahini sauce:

• Mix tahina and lemon juice together well until it forms a smooth paste.
• Slowly add the water while stirring to keep the mixture smooth.
• Pour sauce over kofta.
• Cook on the stove top covered at a low-medium heat until the water has boiled away to form a semi-thick sauce in the bottom of the pan (about 30 Minutes).
• Brown the top under the broiler.
• Serve with Pita bread or white rice on the side.

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Freekeh - Best Freekeh Recipe

About Freekeh: Freekeh, or frik is roasted wheat that is dried and cooked in many ways, such as a side dish, stuffed in chicken, or soup. This recipe can be made and served as a main course dish.

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How to make best freekeh recipe

Ingredients

• 2 cups freekeh
• 1.5 cups cooked chicken broth
• Cooking oil

preparation

1. Wash the freekeh very well with water until the water is clear.
2. Soak the freekeh in water for about half an hour
3. Drain
4. Heat up oil in a pan or pot
5. Add the freekeh to the heated oil in the pot.
6. Stir for few min until all the water is evaporated.
7. Add the chicken broth, little by little and let it boil on high heat for a little while then cover and simmer until it is tender and soft and all the broth has been absorbed for about 15-20 minutes.
8. Serve in a platter, topped with chicken and fried almonds and pine nuts
9. Serve with plain yogurt or fresh green salad

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Falafel burgers

A healthy burger that's filling too. These are great for anyone who craves a big bite but doesn't want the calories.

These moist, delicious Falafel burgers had a nice, spicy kick and were great with a dollop of houmous. Ideal for a relaxed meal for friends or family.'

Easily doubled
Preparation and cooking times
Preparation time 10 mins
Cook time 6 mins
Vegetarian

Ingredients - Serves 4
400g can chickpeas , rinsed and drained
garlic clove , chopped
handful of flat-leaf parsley or curly parsley
1 tsp ground cumin
1 tsp ground coriander
1⁄2 tsp harissa paste or chilli powder
2 tbsp plain flour
2 tbsp sunflower oil
toasted pitta bread
200g tub tomato salsa , to serve
green salad , to serve
1 small red onion , roughly chopped

Method
1. Pat the chickpeas dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, spices, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands.

2. Heat the oil in a non-stick frying pan, add the burgers, then quickly fry for 3 mins on each side until lightly golden. Serve with toasted pittas, tomato salsa and a green salad.

Nutrition Per serving
161 kcalories, protein 6g, carbohydrate 18g, fat 8 g, saturated fat 1g, fibre 3g, salt 0.36 g

Recipe from Good Food magazine, March 2008.

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Falafel Recipe

Falafel (Arabic: فلافل‎ falaafil (help·info), Hebrew: פָלָאפֶל‎; also known in Egypt and Sudan as ta'meya, Arabic طعمية), is a fried ball or patty made from spiced fava beans and/or chickpeas. It is a popular form of fast food in the Middle East, where it is also served as a mezze (snack or tapas). The word "falafel" is the plural of the Arabic word فلفل (filfil), meaning pepper. Variant spellings in English include felafel and filafil.

Falafel is usually served as a sandwich wrapped in pita bread, and outside the Middle East, the term "falafel" commonly refers to this sandwich—falafel in a pita is typical street food or fast food. Along with the falafel balls, which may be crushed onto the bread or added whole, topping variations are usually included. Falafel balls may also be eaten alone as a snack or served as part of a mezze. During Ramadan they are sometimes eaten as part of an iftar, the meal which breaks the daily fast after sunset.

Serves: 8

Difficulty: medium

Prep & Cook time: 2 hours

Falafel Recipe

2 cups dried garbanzo beans
1 1/2 cup dried fava beans
1 cup cilantro (coriander leaves)
1/2 cup parsley
8 garlic cloves minced
2 tsp salt
1 tbs coriander
1 tsp cumin
1 very large onion
1/2 tsp blk pepper
1/4 tsp cayenne pepper (optional)
1/2 cup bread crumbs
2 tsp baking soda added before frying
1/2 tsp baking powder

Preparation

Soak the garbanzo beans and fava beans in water over night before the day of cooking. Chop and blend the garbanzo beans and fava beans in a food processor until the beans are the consistency of fine bread crumbs. Put in a large bowl. Next put the onion, garlic, cilantro and parsley in the blender and blend until it is a paste consistency, add to bean mixture. To the bowl add the cumin, coriander, salt, black pepper, bread crumbs and cayenne pepper and mix very well. Taste to see if you would like to add more salt or not. Heat about 1 inch of vegetable oil in a 2 to 3 inch frying pan, turn to medium-low heat. Add the baking soda to the bean mixture and mix well. Mold the falafel mixture into small balls and drop into oil to fry, continually turn over the falafel balls to keep the color an even brown on all sides, when they are a medium brown color, remove the balls and drain on a paper towel for a minute. Serve warm and fresh with tahini sauce and vegetables.

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Chickpea and herb falafel

Enjoy middle eastern food recipes and try Chickpea and Herb Falafel.

Ingredients (serves 10)

1 tbs cumin seeds
1 tbs coriander seeds
2 x 400g cans chickpeas, rinsed, drained
3 cloves garlic, chopped
3/4 cup finely chopped coriander
1/4 cup finely chopped mint
1/2 cup finely chopped flat-leaf parsley
1/2 Spanish onion, coarsely grated
1/3 cup (50g) plain flour
1/4 tsp bicarbonate of soda
1 egg, lightly beaten
1/2 cup (75g) sesame seeds
Sunflower oil, for shallow-frying
Tarator sauce

Method

1. Place cumin and coriander seeds in a frying pan and cook, stirring, over low-medium heat until fragrant. Cool. Place cooled seeds in a mortar and crush with a pestle to form a coarse powder. Using a food processor, process chickpeas until finely chopped and almost a paste. Transfer to a bowl. Add ground spices, garlic, herbs, onion and salt and pepper to taste, then mix well. Stir in flour, bicarbonate of soda and egg until well combined. Roll tablespoonfuls of mixture into walnut-sized balls then roll in sesame seeds to coat. Place on a tray. Cover and refrigerate for 1 hour (or overnight) to firm.

2. Pour oil into a large, deep frying pan until 5cm-deep. Shallow-fry falafel in batches, turning until golden all over, then drain on paper towels. Serve with tarator sauce and lemon wedges.

Source
Notebook: - March 2006, Page 120
Recipe by Jane Hann

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Arabic Food easy Recipe Chicken Maqlooba

This is a Palestinian Arabic dish famous in the Arab world, very tasty, worth trying. called Maqlooba which mean upside down or maybe flipped! because once the it is done cooking u flip the whole cooking pan upside down.. dont know why else they named it this way,, there are other versions of cooking it, this is my version I will be sharing more videos on the other versions of the Maqlooba in the future, which they may include lamb, or beef instead of chicken and use other vegies or add other veggies or less.

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Chicken Musakhan

Chicken Musakhan is One of the most traditional and famous Palestinian Main dish. Chicken, onion, olive oil, special bread and sumac are very important ingredients when cooking musakhan. Enjoy Palestinian cooking!

Preparation time : 20 minutes
Cooking time : 55 minutes

Ingredients

1½ kg whole chicken, cut into 4 pieces
6 cups water or 1500 ml
¾ cup olive oil or 185 ml
3 medium onions or 450 g, sliced
1 cube MAGGI® Chicken Bouillon, crumbled
¼ teaspoon ground black pepper
2 tablespoons sumac
3 tablespoons pine seeds, toasted
6 loaves iranian bread, cut into 20 square pieces 15x15cm each piece

Preparation

Place chicken and water in a large pot and bring to boil. Remove froth as it appears then simmer for 45-50 minutes or until chicken is cooked. Remove chicken and throw away the water. Set aside to cool. Remove and throw bones and skins. Flake chicken to strips and keep aside.

Warm olive oil in a pot; add onions and fry for 5 minutes or until the onions become tender.

Add the prepared chicken strips, crumbled MAGGI® Chicken Bouillon cube, black pepper, sumac and pine seeds. Simmer and stir for 2 minutes or until all are well combined (add salt if it’s needed).

Add some chicken mixture evenly on a center of each piece of bread. Roll bread and place it in a baking dish.

Brush with some olive oil the top of each roll. Bake in a 230ºC preheated oven until bread becomes slightly brown in color.

Cooking tips : Add to the chicken while boiling 6 pieces of each: whole cardamom, small cinnamon sticks, whole cloves and whole black pepper.

Nutrition Information
Fats : 58.00 g
Protein : 42.00 g
Carbohydrate : 32.00 g
Energy : 819.00 Kcal

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