Roasted vegetable lasagne recipe - How to make roasted vegetable lasagne

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Roasted vegetable lasagne Recipe. Enjoy the best Ramadan Recipes and learn how to make Roasted vegetable lasagne. 

Young, old and in-betweens will love this vegetarian Italian-style dish

Easy
Serves 6
Prep 25 mins
Cook 1 hr 10 mins
Vegetarian Freezable

Ingredients

3 red peppers
2 aubergines
8 tbsp olive oil , plus a little for greasing
½ quantity tomato sauce (see below)
300g fresh pack lasagne sheets
½ quantity white sauce (see below)
125g ball mozzarella
handful cherry tomatoes , halved

Method

Heat oven to 200C/fan 180C/gas 6. Deseed the peppers, halve, then cut into large chunks. Trim ends off aubergines, then cut into slices about ½cm thick. Lightly grease 2 large baking trays, then place peppers and aubergines on top. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.

Reduce oven to 180C/fan 160C/gas 4. Lightly oil an ovenproof serving dish (30 x 20cm). Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne, then drizzle over a quarter of the white sauce. Repeat until you have 3 layers of pasta.

To finish, spoon remaining white sauce over the pasta, making sure the whole surface is covered. Scatter mozzarella over the top with the tomatoes. Bake for 45 mins until bubbling and golden.

Try

HOMEMADE TOMATO SAUCE

Heat 1 tbsp olive oil in a saucepan. Add 2 onions, finely chopped, 2 garlic cloves, sliced and 1 carrot, roughly chopped. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in 2 tbsp tomato purée. Cook for 1 min, pour in 200ml white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over 3 x 400g cans chopped tomatoes and add 1 handful basil leaves. Bring to the boil then simmer for 20 mins. Leave to cool, whizz in a food processor.

WHITE SAUCE

Melt 85g/3oz butter in a saucepan, stir in 85g/3oz plain flour, then cook for 2 mins. Slowly whisk in 750ml/1¼pt milk, then bring to the boil, stirring. Turn down heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Sauce can now be cooled and kept in the fridge for up to 3 days or frozen for 3 months.

Nutrition per serving

461 kcalories, protein 13g, carbohydrate 37g, fat 29 g, saturated fat 9g, fibre 5g, sugar 14g, salt 0.59 g

Recipe from Good Food magazine, May 2009.


More Main Dish Recipes: 

Mama's Lasagna
Turkey Lasagna
Turkey with Kabsah Spices
Cider roast turkey
Pancetta-wrapped turkey breast with herby lemon & pine nut stuffing
Lemon roast turkey with hazelnut & fig stuffing

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Pasta salad with tahini dressing recipe

Enjoy our collection of Delicious & Tasty Ramadan Recipes!

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Pasta salad with tahini dressing Recipe. Enjoy Middle Eastern salad recipes and learn how to make Pasta salad with tahini dressing.

Tahini is high in protein which makes it ideal for a vegetarian diet. Try it in this Middle Eastern inspired salad.

Preparation Time 10 minutes
Cooking Time 15 minutes

Ingredients (serves 8)

1 x 200g ctn country-style reduced-fat natural yoghurt (Attiki brand)
2 tbs water
1 tbs tahini
1 tbs fresh lemon juice
Freshly ground black pepper
250g penne pasta
2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally
1 x 250g punnet cherry tomatoes, halved
1 large avocado, halved, stone removed, peeled, thinly sliced crossways
1/2 red onion, thinly sliced
Spice-crusted lamb cutlets (see related recipe), to serve

Method

Combine the yoghurt, water, tahini and lemon juice in a small bowl. Taste and season with pepper.

Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Refresh under cold running water. Drain well. Transfer to a large bowl.

Add the cucumber, tomato, avocado, onion and yoghurt mixture, and gently toss to combine. Divide the pasta salad among serving bowls and serve with spice-crusted lamb cutlets.

Source
Good Taste - April 2005, Page 120
Recipe by Kerrie Sun

More Salad Recipes:

Chargrilled vegetable & pita salad with feta & dukkah
Eggplant, capsicum & burghul salad
Spiced Moroccan Salad
Couscous Salad
Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce
Shepherd's Salad

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Chargrilled vegetable & pita salad with feta & dukkah recipe

Enjoy our collection of Delicious & Tasty Ramadan Recipes!

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chargrilled vegetable & pita salad with feta & dukkah Recipe. Enjoy Middle Eastern salad recipes and learn how to make Chargrilled vegetable & pita salad with feta & dukkah.

Want a warming salad with the lot? Look no further than this Middle Eastern style dish.

Cooking Time 20 minutes

Ingredients (serves 4)

2 pieces small pita bread
2 large zucchini, trimmed, cut into 1cm-thick slices diagonally
2 red capsicums, halved, deseeded, cut into 2cm-thick slices
1 large (about 450g) eggplant, trimmed, quartered lengthways, cut into 1cm-thick slices
60ml (1/4 cup) olive oil
1 tbs fresh lemon juice
1/2 cup fresh continental parsley leaves
1/2 cup fresh mint leaves, torn
1 tbs almond dukkah
100g feta, crumbled
Lemon wedges, to serve

Method

Preheat oven to 200°C. Place the pita bread on a large baking tray. Bake for 10 minutes or until crisp. Set aside to cool. Break into small pieces.

Meanwhile, preheat a large chargrill on high. Combine the zucchini, capsicum, eggplant and 2 tablespoons of oil in a large bowl. Season with salt and pepper. Cook one-third of the zucchini mixture on the grill for 3 minutes each side or until tender and lightly charred. Repeat, in 2 more batches, with the remaining zucchini mixture.

Whisk together the lemon juice and remaining oil in a large bowl. Add the zucchini mixture, parsley and mint, and toss to combine. Add the pita bread and toss to combine. Divide the salad among serving bowls. Sprinkle with dukkah and feta, and serve with lemon wedges.

Notes

Variations

Capsicum salad with goats cheese: Omit dukkah. Replace eggplant with 2 yellow capsicums, halved, deseeded, cut into 2cm-thick slices. Replace lemon juice with balsamic vinegar. Replace parsley and mint with baby rocket leaves. Replace feta with goats cheese.

Sweet potato & zucchini salad with ricotta: Omit dukkah. Replace pita with 170g pkt bagel crisps and omit step 1. Replace the eggplant with orange sweet potato (kumara), peeled, thinly sliced. Replace the lemon juice with orange juice. Replace the feta with ricotta.

Source
Good Taste - May 2008, Page 39
Recipe by Chrissy Freer

More Salad Recipes:

Eggplant, capsicum & burghul salad
Spiced Moroccan Salad
Couscous Salad
Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce
Shepherd's Salad
Baked falafel with roasted eggplant salad 

Save and share Chargrilled vegetable & pita salad with feta & dukkah recipe recipe 

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Eggplant, capsicum & burghul salad - How to make eggplant, capsicum & burghul salad

Enjoy our collection of Delicious & Tasty Ramadan Recipes!

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Eggplant, capsicum & burghul salad Recipe. Enjoy Middle Eastern salad recipes and learn how to make Eggplant, capsicum & burghul salad.

Sweet roasted onion, eggplant and capsicum combine beautifully with burghul and lemon in this warm aromatic Middle Eastern salad.

Preparation Time 20 minutes
Cooking Time 40 minutes

Ingredients (serves 4)

2 red capsicums, halved, deseeded, cut into 4cm pieces
600g eggplant, cut into 4cm pieces
2 red onions, halved, cut into thick wedges
60ml (1/4 cup) extra virgin olive oil
90g (1/2 cup) burghul
185ml (3/4 cup) salt-reduced vegetable stock
1 tbs finely grated lemon rind
60ml (1/4 cup) fresh lemon juice
1 bunch coriander, leaves picked, washed, dried

Method

Preheat oven to 230°C. Line 2 large roasting pans with non-stick baking paper. Place the capsicum, eggplant and onion in a bowl. Drizzle over the oil. Toss to coat. Transfer to the lined trays. Roast in oven, swapping the trays halfway through cooking, for 40 minutes or until tender and light golden.

Meanwhile, place the burghul in a large heatproof bowl. Bring the stock to the boil in a small saucepan. Pour over the burghul and set aside for 20 minutes or until tender. Drain.

Combine the capsicum mixture and burghul in a bowl.

Add the lemon rind, lemon juice and coriander to the burghul mixture. Season with salt and pepper. Toss to combine. Serve.

Notes

Freezing tip: Prepare to the end of step 3 up to 2 months ahead. Transfer to a 1.5L (6-cup) capacity airtight container. Label, date and freeze. Thaw in the fridge overnight. Preheat oven to 230°C, 30 minutes before serving. Line a roasting pan with non-stick baking paper. Transfer the burghul mixture to the lined tray. Roast for 15-20 minutes or until heated through. Continue from step 4.

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

More Salad Recipes:

Spiced Moroccan Salad
Couscous Salad
Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce
Shepherd's Salad
Baked falafel with roasted eggplant salad
Aubergine or Eggplant Salad

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Spiced Moroccan Salad recipe

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

Recipe facts:
Costs: £1.43
Takes: 20 mins
Serves: 4

Ingredients

1 rounded tbsp harissa paste
5 tbsp olive oil, plus 1 tsp for frying
1 tbsp lime juice
2 tbsp finely-chopped coriander, plus a handful of whole leaves
8 mint leaves, finely chopped
black pepper
100g (4oz) whole blanched almonds
2 romaine lettuce hearts
1 bunch spring onions, trimmed, halved widthways and sliced into thin shreds
100g (4oz) kalamata olives

Preparation

1 Mix together the harissa, the 5 tablespoons of olive oil and the lime juice in a small bowl, using a small wire whisk. Stir in the chopped coriander, mint and a grinding of pepper. Taste and adjust to your taste, adding a little more lime or harissa if wished.

2 Heat the remaining teaspoon of oil in a heavy-based pan, add the almonds and fry until golden, shaking the pan occasionally so they are evenly coloured. Tip onto kitchen paper to drain, season and set aside.

3 Cut the Romaine into chunky slices, stopping about a third from the top (separate that top third into leaves. Put the lettuce into a large bowl and scatter over the almonds, spring onions olives and remaining coriander leaves. Give the dressing a quick whisk then drizzle over the salad.

COOK'S TIP The salad can be made up to an hour ahead and chilled. Keep the dressing separately at room temperature, then drizzle it over just before serving.

From Tesco Realfood

More Salad Recipes:

Couscous Salad
Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce
Shepherd's Salad
Baked falafel with roasted eggplant salad
Aubergine or Eggplant Salad
Prawn & asparagus salad

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Couscous Cakes Recipe

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

Total Time: 22 min
Prep 6 min
Cook 16 min

Yield: 4 to 6 servings
Level: Easy

Ingredients

2 cups cooked couscous, prepared according to package instructions and cooled
1/4 cup chopped fresh cilantro leaves
1 egg
1 egg yolk
1 1/2 teaspoons ground coriander
1 lemon, zested
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
1/4 cup olive oil
1/3 cup mild mango chutney (Recipe Follows)

Directions

In a medium bowl, mix together the couscous, cilantro, egg, egg yolk, coriander, lemon zest, salt and pepper. Sprinkle the flour over the mixture. Mix until combined.

In a large nonstick skillet, heat the oil over medium heat. Form 1/4 cupfuls of the mixture into 8 patties. Add 4 of the patties to the pan and cook for 3 to 4 minutes each side until golden. Drain on paper towels. Repeat with the remaining couscous mixture.

Serve the couscous cakes with mango chutney (Recipe follows).

Recipe courtesy Giada De Laurentiis, 2008
Show: Giada at Home Episode: Moroccan Magic 

Recipe for Mango Chutney

Ingredients

1 tablespoon butter
1/2 cup chopped onions
Pinch of salt
2 cups small diced mango
1/2 cup white vinegar
1/4 cup sugar
1 tablespoon cornstarch
2 tablespoons water

Directions

In a saucepan over medium heat, melt the butter. Add the onions. Season with salt. Saute for two minutes. Add the mango. Continue to saute for 2 minutes. Add the vinegar and the sugar. Bring the mixture to a boil. Whisk the cornstarch with the water. Whisk until smooth. Stir the slurry into the mango mixture. Bring the mixture back to a boil. Continue to cook for 4 minutes, stirring constantly. Remove from the heat and cool completely. Store in an airtight container until ready to use.

Recipe courtesy of Emeril Lagasse, 1999 

More Couscous Recipes:

Couscous-Stuffed Peppers with Basil Sauce
Lamb couscous burgers with hummus & couscous tabouli
Couscous Salad
Spicy Moroccan ratatouille
Couscous With Garbanzo Beans and Golden Raisins
Roasted pumpkin couscous  

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Moroccan mushrooms recipe

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

Ingredients (serves 4)

2 teaspoons olive oil
1 small red onion, finely chopped
2 garlic cloves, crushed
2 teaspoons Moroccan seasoning
500g cup mushrooms, thickly sliced
2 small tomatoes, finely chopped
small fresh coriander leaves, to serve

Method

1. Heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add seasoning. Cook, stirring, for 1 minute or until fragrant.
  
2. Add mushroom. Cook, stirring for 3 to 5 minutes or until mushroom is golden and just tender. Add tomato. Season with salt and pepper. Cook, stirring, for 1 minute or until heated through. Top with coriander leaves. Serve.

Notes

Serve with grilled fish or beef skewers

Source
Super Food Ideas - October 2008, Page 29
Recipe by Kim Coverdale

 More Moroccan Recipes:

Quick Tagine-Style Chicken
Beef, pumpkin and date tagine
Chicken tagine with carrots & dates
Chicken & chickpea tagine
Moroccan fish soup
Moroccan chicken, carrot and chickpea

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Moroccan lentil and chickpea soup recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan lentil and chickpea soup Recipe. Enjoy tasty & easy Moroccan recipes and learn how to make Moroccan lentil and chickpea soup.

Nourish yourself with a hot bowl of Moroccan lentil and chickpea soup topped with fresh coriander.

Preparation Time 10 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

1 tbs extra virgin olive oil
1 red onion, finely chopped
1 carrot, peeled, finely chopped
1 celery stick, finely chopped
3 tsp ground cumin
2 tsp ground coriander
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 cup (50g) long-grain white rice
1/4 cup (60g) red lentils
1/4 cup (60g) green lentils
4 cups (1 litre) chicken or vegetable stock
200g can chickpeas, rinsed, drained
1 cup (150g) frozen broad beans, peeled
1/2 cup coriander leaves
Crusty bread, to serve

Method

1. Heat oil in a large saucepan over medium heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until onion softens. Add cumin, coriander, ginger and cinnamon and cook, stirring, for 1 minute or until aromatic. Add rice and lentils and stir to combine. Add the stock and bring to the boil. Reduce heat to medium-low and cook, loosely covered, stirring occasionally, for 15 minutes or until the rice and lentils are tender.
  
2. Add the chickpeas and broad beans and stir to combine. Remove from heat. Taste and season with salt and pepper.
  
3. Ladle the soup among serving bowls. Top with coriander and serve immediately with crusty bread, if desired.

Source
Notebook: - June 2010, Page 156
Recipe by Sarah Hobbs

More Soup Recipes:

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

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Hummus and Grilled Vegetable Wrap Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Hummus and Grilled Vegetable Wrap Recipe. Enjoy tasty & easy Middle Eastern hummus recipes and learn how to make Hummus and Grilled Vegetable Wrap.

Cook Time: 8 min
Level: Easy
Yield: 4 servings, serving size - 1 wrap

2007 Ellie Krieger, All rights reserved
Show: Healthy Appetite with Ellie Krieger Episode: Super Foods

Ingredients

2 medium zucchini, cut lengthwise into 1/4-inch slices
2 teaspoons olive oil
1/8 teaspoon salt
Pinch freshly ground black pepper
1 cup store-bought hummus
4 pieces whole-wheat wrap bread (about 9 inches in diameter)
1/4 cup pine nuts, toasted
1 medium red bell pepper, thinly sliced
2 ounces baby spinach leaves (2 cups lightly packed)
1/2 cup red onion thinly sliced into half moons
1/4 cup fresh mint leaves

Directions

Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.

Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.

Per Serving: Calories 320; Total Fat 15g (Sat Fat 2g, Mono Fat 6g, Poly Fat 6g); Protein 12g; Carb 42g; Fiber 8g; Cholesterol 0mg; Sodium 795mg

Excellent Source of: Copper, Fiber, Folate, Iron, Magnesium, Manganese, Phosphorus, Thiamin, Vitamin A, Vitamin B6, Vitamin C, Protein

Good Source of: Niacin, Potassium, Riboflavin, Vitamin K, Zinc

More Middle Eastern Recipes:

Red Pepper Hummus with Toasted Pita Triangles
Extra Easy Hummus
Reduced-fat hummus
Zucchini and haloumi fritters with dill yoghurt dressing
Zucchini & haloumi fritters with tabouli
Lebanese sausages (makanek)

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Couscous Salad Recipe

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

Cook Time: 5 min
Level: Easy
Yield: 6 servings

Ingredients

2 cups chicken stock
10 ounces instant couscous
1 teaspoon salt
1/2 teaspoon freshly ground cinnamon
1/4 cup extra-virgin olive oil
1 lemon, zested and juiced
1 small red onion, peeled, diced
1 large cucumber, peeled, seeded, diced
1 red bell pepper, cored, seeded, diced
1 bunch green onions, minced
1/4 cup cilantro leaves
Freshly ground black pepper

Directions

In a saucepan, bring the chicken stock to a boil.

Place the couscous in a large, heatproof bowl. Stir in the salt and the cinnamon. Pour the boiling stock over the couscous mixture, cover and let stand for 5 minutes. Remove cover, fluff couscous and allow to cool completely.

In a large bowl, combine olive oil, lemon juice and zest, red onion, cucumber, bell pepper, and green onions. Add the cooled couscous and toss until well blended. Stir in the cilantro leaves. Taste and adjust seasoning with salt and pepper.

Recipe courtesy Wolfgang Puck, 2004
Show: Wolfgang Puck's Cooking ClassEpisode: Spring Meal

More Salad Recipes:

Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce
Shepherd's Salad
Baked falafel with roasted eggplant salad
Aubergine or Eggplant Salad
Prawn & asparagus salad
Chilli calamari salad

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Eggplant with Yogurt and Dill Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Eggplant with Yogurt and Dill Recipe. Enjoy tasty & easy Middle Eastern appetizer recipes and learn how to make Eggplant with Yogurt and Dill.
 
Cook Time: 38 min
Level: Easy
Yield: 4

Directions

Toss 1 pound chopped eggplant, 3 unpeeled shallots and 3 unpeeled garlic cloves with 1/4 cup olive oil, salt and pepper on a baking sheet. Roast at 400 degrees for 30 minutes. Add some walnuts; bake for 8 more minutes. Cool slightly, then squeeze the shallots and garlic from their skins and chop; toss with the eggplant, nuts, 1/2 cup plain yogurt, fresh dill and salt and pepper.

Photograph by Antonis Achilleos

Recipe courtesy Food Network Magazine

More Middle Eastern Recipes:

Roasted Red Pepper Hummus
Red Pepper Hummus with Toasted Pita Triangles
Extra Easy Hummus
Reduced-fat hummus
Zucchini and haloumi fritters with dill yoghurt dressing
Zucchini & haloumi fritters with tabouli

Save and share Eggplant with Yogurt and Dill Recipe

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Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce Recipe. Enjoy tasty & easy Middle Eastern salad recipes and learn how to make Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce.

Prep Time: 20 min
Level: Easy
Yield: 8 servings

Ingredients

2 (15-ounce) cans chickpeas, drained and rinsed
1/4 cup chopped flat-leaf parsley
1/2 cup chopped red onion
1/4 cup olive oil
3 tablespoons lemon juice
1/2 teaspoon lemon zest
1 1/2 teaspoons ground cumin
1/8 teaspoon cayenne pepper
Salt and pepper
4 cups baby spinach leaves
Yogurt with Orange Essence, recipe below, optional
2 tablespoons coarsely chopped fresh mint leaves, optional

Directions

In a medium bowl combine the chickpeas, parsley and onion. In a small bowl whisk together the olive oil, lemon juice, zest, cumin, cayenne pepper, salt and pepper. Pour the dressing over the chickpea mixture and toss to combine. Serve the chickpea salad over a bed of spinach leaves. Top with the yogurt sauce and a sprinkle of mint, if using.
Yogurt with Orange Essence:

1/3 cup lowfat plain yogurt
1/4 teaspoon orange zest
2 tablespoons orange juice
1/2 teaspoon honey

In a small bowl, stir together the yogurt, orange zest, orange juice and honey.

Yield: about 1/2 cup

2005, Ellie Krieger, All rights reserved
Show: Healthy Appetite with Ellie Krieger Episode: Hot Off the Grill

More Salad Recipes:

Shepherd's Salad
Baked falafel with roasted eggplant salad
Aubergine or Eggplant Salad
Prawn & asparagus salad
Chilli calamari salad
Tabouli Salad

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Falafel with Avocado Spread Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Falafel with Avocado Spread Recipe. Enjoy tasty & easy Middle Eastern falafel recipes and learn how to make Falafel with Avocado Spread.

Best Vegetarian Entrée. Our first column devoted to vegetarian cooking debuted in the January/February 1995 issue. Since then, we've included hundreds of meatless dishes. The beauty of this Latin twist on the classic Middle Eastern sandwich is its simplicity, and of course, flavor. Garnish with microgreens and sliced red onion.

YIELD: 4 servings (serving size: 1 stuffed pita half)

Ingredients

Patties:
1 (15-ounce) can pinto beans, rinsed and drained
1/2 cup (2 ounces) shredded Monterey Jack cheese
1/4 cup finely crushed baked tortilla chips (about 3/4 ounce)
2 tablespoons finely chopped green onions
1 tablespoon finely chopped cilantro
1/8 teaspoon ground cumin
1 large egg white
1 1/2 teaspoons canola oil

Spread:
1/4 cup mashed peeled avocado
2 tablespoons finely chopped tomato
1 tablespoon finely chopped red onion
2 tablespoons fat-free sour cream
1 teaspoon fresh lime juice
1/8 teaspoon salt

Remaining ingredients:
2 (6-inch) pitas, each cut in half crosswise
4 thin red onion slices, separated into rings
Microgreens

Preparation

To prepare patties, place pinto beans in a medium bowl; partially mash with a fork. Add cheese and next 5 ingredients (through egg white); stir until well combined. Shape bean mixture into 4 (1/2-inch-thick) oval patties.

Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until patties are browned and thoroughly heated.

To prepare spread, combine avocado and next 5 ingredients (through salt), stirring well. Place 1 patty in each pita half. Spread about 2 tablespoons avocado spread over patty in each pita half; top with onions and greens.

Ann Taylor Pittman, Cooking Light SEPTEMBER 2007


More Falafel Recipes:

Spicy falafels
Warm felafel salad with hummus and tomato
Falafel Mix
Tameya
Quick falafel with cucumber & herb salad
Chickpea and herb falafel

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Roasted Red Pepper Hummus Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Roasted Red Pepper Hummus Recipe. Enjoy tasty & easy Middle Eastern food recipes and learn how to make Roasted Red Pepper Hummus. This recipe is simply delicious. Fresh roasted red bell peppers make it really special.

12 Servings | Prep: 30 min. + standing

Ingredients

2 large sweet red pepper
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1/3 cup lemon juice
3 tablespoons tahini
1 tablespoon olive oil
2 garlic cloves, peeled
1-1/4 teaspoons salt
1 teaspoon curry powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon pepper
Pita bread, warmed and cut into wedges, and reduced-fat wheat snack crackers
Additional garbanzo beans or chickpeas, optional

Directions

Broil red peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.

Peel off and discard charred skin. Remove stems and seeds. Place the peppers in a food processor. Add beans, lemon juice, tahini, oil, garlic and seasonings; cover and process until blended.

Transfer to a serving bowl. Serve with pita bread and crackers. Garnish with additional beans if desired. Yield: 3 cups.

Nutrition Facts: 1/4 cup (calculated without pita bread, crackers or additional beans) equals 113 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 339 mg sodium, 14 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat.

From Light & Tasty December/January 2008, p35 

More Middle Eastern Recipes:

Red Pepper Hummus with Toasted Pita Triangles
Extra Easy Hummus
Reduced-fat hummus
Zucchini and haloumi fritters with dill yoghurt dressing
Zucchini & haloumi fritters with tabouli
Lebanese sausages (makanek)

Save and Share Roasted Red Pepper Hummus Recipe

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Red Pepper Hummus with Toasted Pita Triangles

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Red Pepper Hummus with Toasted Pita Triangles Recipe. Enjoy tasty & easy Middle Eastern food recipes and learn how to make Red Pepper Hummus with Toasted Pita Triangles.  

Cook Time: 8 min |  Level: Easy | Yield: about 4 to 6 servings

Ingredients

4 whole-wheat pita pockets, cut into triangles
Cooking spray
Garlic salt
1 (15-ounce) can chickpeas, drained
1 cup sauteed red peppers
1/4 cup tahini (sesame paste)
2 tablespoons fresh lemon juice
3 to 4 cloves garlic
1 teaspoon ground cumin
Salt and ground black pepper
2 tablespoons finely chopped fresh parsley leaves

Directions

Preheat oven to 400 degrees F.

Place pita triangles on a large baking sheet and spray the surface with cooking spray. Season the tops with garlic salt. Bake 6 to 8 minutes, until golden brown and crisp.

Meanwhile, rinse and drain 1 can of the chickpeas. Place drained chickpeas in a blender and add red peppers, tahini, lemon juice, garlic, and cumin. Process until smooth. Season, to taste, with salt and black pepper. Transfer to a serving bowl and top with parsley.

Serve hummus with toasted pita triangles arranged alongside.

2006, Robin Miller, All rights reserved
Show: Quick Fix Meals with Robin Miller - Episode: Multitasking

More Middle Eastern Recipes:

Extra Easy Hummus
Reduced-fat hummus
Zucchini and haloumi fritters with dill yoghurt dressing
Zucchini & haloumi fritters with tabouli
Lebanese sausages (makanek)
Baba Ganoush and Pita Crisps

Save and share Red Pepper Hummus with Toasted Pita Triangles recipe

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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

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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 

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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

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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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Vegetable tagine with apricots recipe

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

This vegetarian tagine is full of healthy goodness. Not only is it low-GI, low-fat and diabetes-friendly, with its subtle blend of dates, apricots and spices, it tastes great too!

Preparation Time 20 minutes
Cooking Time 25 minutes

Ingredients (serves 4)

2 tsp olive oil
1 brown onion, halved, cut into wedges
2 carrots, peeled, coarsely chopped
2 garlic cloves, crushed
2 tsp finely grated fresh ginger
2 tsp cumin seeds
2 tsp ground paprika
1 x 7cm cinnamon stick
Large pinch of saffron threads
375ml (1 1/2 cups) vegetable stock
650g butternut pumpkin, deseeded, peeled, coarsely chopped
250g green beans, topped, cut into 6cm lengths
100g dried Turkish apricots
100g fresh dates, halved, pitted
1 x 400g can chickpeas, rinsed, drained
2 tsp finely grated lemon rind
1/3 cup fresh coriander leaves
Greek-style natural yoghurt, to serve

Method

1. Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add the carrot, garlic, ginger, cumin seeds, paprika, cinnamon and saffron and cook, stirring, for 30 seconds or until aromatic.

2. Add stock and bring to the boil. Add the pumpkin, beans and apricots. Reduce heat to medium and cook, stirring occasionally, for 15 minutes or until the pumpkin is tender. Add dates, chickpeas and lemon rind and stir to combine.

3. Spoon among serving bowls and top with coriander. Serve with yoghurt.

Source
Good Taste - June 2006, Page 68
Recipe by Gemma Purcell

More Moroccan Tagine Recipes:

Chicken tagine with couscous
Fast chicken tagine
Moroccan Tagine
Easy fish tagine recipe
Moroccan Duck Tagine
Moroccan Chicken Tagine

Save and share Vegetable tagine with apricots recipe 

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