Muttabel with Za'atar-Spiced Pita Bread Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Muttabel with Za'atar-Spiced Pita Bread Recipe. Enjoy tasty Middle Eastern food and learn how to make delicious Muttabel with Za'atar-Spiced Pita Bread.  

Cook Time: 50 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

2 Italian eggplants (1 1/2 to 2 pounds total), halved and scored
1 1/2 tablespoons extra-virgin olive oil, plus 1/2 cup
Kosher salt and freshly ground black pepper
2 teaspoons minced garlic
1/4 cup chopped parsley leaves
2 tablespoons tahini paste
1 tablespoon lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne
1/4 cup small dice red bell pepper

Pita Crisps:

8 large pita rounds, cut into strips or small wedges
2 tablespoons za'atar dry spice
1/2 cup extra-virgin olive oil
Kosher salt

Directions

Preheat oven to 350 degrees F.

Split the eggplants in half through the stem and score the flesh sides. Drizzle with 1 1/2 tablespoons of the olive oil and season with salt and pepper. Roast eggplants, flesh side down on a sheet pan, until the skin begins to wrinkle and flesh is very tender, 30 to 35 minutes. Set aside to cool.

When the eggplants are cool enough to handle, scoop out the flesh and transfer to the bowl of a food processor along with the garlic, parsley, tahini, lemon juice, cumin, and cayenne and puree until smooth. Add the remaining 1/2 cup of olive oil and pulse again to incorporate. Season with salt and pepper, to taste. Transfer to a bowl and stir in the red bell pepper. Garnish with a drizzle of olive oil if desired. Serve with pita strips for dipping.

While the eggplants are cooking, make pita strips: Preheat oven to 375 degrees F. Put the pita wedges in a large mixing bowl. Combine za'atar spice mix and extra-virgin olive oil in a small bowl and drizzle over wedges. Season with salt and toss to coat evenly. Arrange pita wedges on a baking sheet and bake in the preheated oven for 10 to 15 minutes or until warmed through.

Source FoodNetwork

Roasted Eggplant Spread Recipe - Baba Ghanoush - Baba ganoush on pita

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Couscous 'N' Garlic Shrimp Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Couscous 'N' Garlic Shrimp Recipe. Enjoy tasty Middle Eastern food and learn how to make delicious Couscous 'N' Garlic Shrimp.  

Couscous, a tender grain similar to rice, is a great side for any meaty main dish. In this recipe, it's flavored by tasty sauteed shrimp, garlic, spinach, and a touch of zesty lemon juice to create a blend of flavors you and your family will love. Top serving bowls off with olives, parsley, and shredded Parmesan cheese.

Ingredients

24 fresh or frozen large shrimp (about 1 lb.)
1 Tbsp. olive oil
4 cloves garlic, minced
1 tsp. dried tarragon, crushed
1/2 tsp. dried thyme, crushed
1/4 tsp. Old Bay seasoning or celery salt
1 5.6-oz. pkg. toasted pine nut-flavored couscous mix
1-1/4 cups chicken broth
1 8-oz. jar oil-packed dried tomatoes, drained and chopped
2/3 cup sliced green onions
1/3 cup lemon juice
1/4 cup butter, melted
1 6-oz. pkg. fresh baby spinach
12 pitted olives, halved
1 Tbsp. snipped fresh parsley (optional)
Shredded Parmesan cheese

Directions

1. Thaw shrimp, if frozen. Peel and devein, if necessary. Rinse shrimp; pat dry. Place shrimp in a large self-sealing plastic bag. Add oil, garlic, tarragon, thyme, and Old Bay seasoning. Seal bag and turn to coat shrimp evenly. Marinate in refrigerator for 1 hour.

2. Prepare couscous according to package directions using the 1-1/4 cups broth in place of water. Stir tomatoes and onions into couscous. Set aside. In a bowl combine lemon juice and butter; set aside. In a large skillet cook and stir shrimp with marinade over medium heat for 3 to 5 minutes or until shrimp turn opaque. Pour half of the butter mixture over shrimp. To serve, divide spinach among individual bowls. Spoon couscous mixture on spinach. Arrange shrimp on couscous; spoon remaining butter mixture over all. Sprinkle with olives, parsley (if desired), and Parmesan. Makes 4 to 6 servings

recipe source BHG.com

Couscous Varieties - Whole Wheat Couscous Salad - Couscous with seven vegetables

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Herbed Garden Couscous Recipe

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

A garden of fresh vegetables and herbs are featured in this tasty couscous recipe that could be served as a side dish for a dinnertime meal or on its own as a light lunch. Tomatoes, cucumbers, sweet peppers, chives, mint, and oregano are some of the good things included in this dish. Top the couscous with crumbled feta cheese and coarsely chopped walnuts for extra flavor and texture.

Ingredients

1 cup whole wheat or plain couscous
2 cups cherry tomatoes, halved
1 medium cucumber, coarsely chopped
1 medium green sweet pepper, coarsely chopped
1/2 cup snipped fresh chives
1/4 cup snipped fresh Italian (flat-leaf) parsley
1/4 cup snipped fresh mint
1/4 cup snipped fresh oregano
1/3 cup balsamic vinegar
1/3 cup olive oil
2 tsp. sugar
1/2 cup crumbled feta cheese
1/2 cup coarsely chopped walnuts, toasted

Directions

1. Cook couscous according to package directions. Fluff with a fork.

2. Meanwhile, in large bowl combine tomatoes, cucumber, sweet pepper, chives, parsley, mint, and oregano. Fold in couscous.

3. In a small bowl whisk together the balsamic vinegar, olive oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Pour over couscous mixture and toss to combine. Spoon into serving bowl or cover and chill up to 24 hours. To serve, top with feta cheese and walnuts. Makes 12 side-dish servings.

recipe source BHG.com

Curried Couscous Salad with Dried Sweet Cranberries - Mediterranean Couscous Salad - Where to buy Couscous

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