Tahini & yogurt potato salad recipe

The Lebanese Recipes/Middle Eastern Kitchen offers Tahini & yogurt potato salad recipe. Very quick and easy to make and delicious!

Turn an old favorite into a waist-friendly Middle Eastern delight by mixing the sesame flavors of tahini with low-fat natural yogurt.

Preparation Time 15 minutes
Cooking Time 15 minutes

Ingredients (serves 8)

1.5kg kipfler or coliban (washed) potatoes
130g (1/2 cup) low-fat natural yogurt
2 tbs fresh lemon juice
2 tsp honey
2 tsp tahini (sesame paste)
6 green shallots, ends trimmed, thinly sliced
1/4 cup chopped fresh mint

Method

1. Place the potatoes in large saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and simmer for 12-15 minutes or until just tender. Drain. Set aside to cool.
2. Meanwhile, combine the yogurt, lemon juice, honey and tahini in a small bowl.
3. Cut the potatoes into thick slices and place in a serving bowl. Add the dressing, shallot and mint and gently toss until just combined. Season with salt and pepper. Serve immediately.

Notes
You can prepare this recipe to the end of step 2 up to 3 hours ahead. Store in separate airtight containers in the fridge. Continue from step 3 up to 30 minutes ahead.

Source
Good Taste - December 2006, Page 110
Recipe by Chrissy Freer

Lebanese potato salad - Potato Kibbeh in Oven Recipe - Middle Eastern Eggplant Salad Recipe

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Lebanese Meat Loaf (Kibbeh) Recipe

The home of Lebanese & Middle Eastern Recipes invites you to try traditional Lebanese Meat Loaf (Kibbeh) Recipe - An authentic side dish in the Lebanese Kitchen.

Yield: Makes 4 servings

Ingredients

1 cup bulgur wheat
2 cups coarsely chopped onions
1 pound ground lean (7% fat or less) beef or lamb
1/2 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
About 1 teaspoon salt
1/3 cup chopped parsley
Black peppercorns
1 cup plain nonfat yogurt
Preparation

1. Place bulgur in a fine strainer and rinse thoroughly with cool water.
2. In a food processor, finely chop the onions. Add beef, 1/2 cup water, pepper, cumin, cinnamon, and 1 teaspoon salt. Whirl until mixture is a smooth paste.
3. Add bulgur and 1/4 cup parsley; whirl just to mix.
4. Pat meat mixture evenly into a shallow 1- to 1 1/2-quart casserole. Cut through meat mixture to make diamonds 2 to 3 inches wide. Place a peppercorn in the center of each diamond.
5. Bake, uncovered, in a 425° oven until meat is no longer pink in center (cut to test), about 25 minutes. Sprinkle with remaining parsley and add salt to taste.
6. To serve, cut diamonds apart and accompany with yogurt.

Nutritional Information
Calories: 357 (22% from fat)
Protein: 32g
Fat: 8.8g (sat 3.2)
Carbohydrate: 39g
Fiber: 8g
Sodium: 674mg
Cholesterol: 66mg

Sunset, JANUARY 1998

Potato Kibbeh in Oven -baked kibbeh - KIBBEH NAYYEH

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Middle Eastern Eggplant Salad Recipe

The home of Lebanese/Middle Eastern Recipes invites you to try Middle Eastern Eggplant Salad Recipe. Reminiscent of baba ghanoush, this salad can be served alongside roasted or grilled meats or as a dip with crackers or flatbread.

Yield: 4 servings (serving size: 1/2 cup)

Ingredients

2 medium red bell peppers
1 medium tomato, peeled and seeded
3 tablespoons no-salt-added tomato paste
2 tablespoons water
1/2 teaspoon salt, divided
Dash of ground red pepper
3 garlic cloves, thinly sliced
1/4 cup olive oil
1 pound eggplant, cut into (1-inch) cubes
1/4 teaspoon freshly ground black pepper

Preparation

1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and chop.
3. Place tomato in a blender; process until smooth. Combine tomato puree, tomato paste, 2 tablespoons water, 1/4 teaspoon salt, ground red pepper, and garlic in a blender; process until smooth.
4. Heat oil in a saucepan over medium heat. Add eggplant; cook 30 minutes or until tender, stirring frequently. Stir in bell pepper and tomato mixture. Cook 5 minutes. Stir in remaining 1/4 teaspoon salt and black pepper.

Nutritional Information
Calories: 182
Fat: 14.1g (sat 2g,mono 9.9g,poly 1.7g)
Protein: 2.7g
Carbohydrate: 14.6g
Fiber: 6g
Cholesterol: 0.3mg
Iron: 1.2mg
Sodium: 315mg
Calcium: 25mg

Cooking Light, JULY 2009

Lebanese Fattoush Salad Recipe - Lentil & tomato salad with garlic lebanese bread - Raheb Salad

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