Eggplant Dip Recipe


 The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Eggplant Dip Recipe. Enjoy cooking tasty Arabic food and learn how to make Eggplant Dip.

This popular Middle Eastern appetizer is customarily called baba ghanoush. It is a combination of eggplants, olive oil, garlic, and peppers. The traditional version also has tahini sauce included as well. You can serve this appetizer as chunky or as blended as you desire. Serve with pita bread or other breads and crackers.

Ingredients

4 1-lb. eggplants or 4 lb. baby eggplants (about 12)
4 bulbs garlic
1 cup extra-virgin olive oil
4 tsp. salt
4 medium red sweet peppers, and coarsely chopped
2/3 cup lemon juice
1/2 cup snipped fresh Italian (flat-leaf) parsley
1/4 cup snipped fresh oregano
Oregano leaves (optional)
Purchased flat breads, broken

Directions

1. Preheat oven to 400 degrees F. Wash eggplants; trim and cut into 1/2- to 1-inch pieces. Divide eggplant between 2 15x10x1-inch baking pans or shallow roasting pans. Use a sharp knife to cut off the top 1/2 inch from garlic bulbs to expose individual cloves. Leaving garlic bulbs whole, remove any loose, papery outer layers. Place garlic bulbs on a 12-inch square of heavy foil; drizzle with 1 tablespoon of the olive oil. Wrap foil up around the garlic bulbs to completely enclose.

2. Drizzle 1/4 cup of the remaining olive oil over eggplant in each pan and sprinkle with salt; toss to coat. Place eggplant and garlic packet in oven, placing pans on 2 separate oven racks. Roast, uncovered, 20 minutes, stirring once. Add half of the sweet pepper to each pan with eggplant; stir to combine. Roast, uncovered, 20 minutes more or until vegetables are tender, stirring once. Remove pans and garlic from oven and cool.

3. Transfer eggplant and peppers to a very large glass or nonreactive bowl. Squeeze garlic pulp from individual cloves into a small bowl; use the back of a spoon to mash the pulp. Add remaining oil and lemon juice to garlic; whisk to combine. Add oil mixture, parsley, and snipped oregano to eggplant mixture; toss to combine.

4. Serve immediately, or let mixture stand, covered, up to 1 hour before serving. Or cover and chill mixture up to 3 days; let stand at room temperature 30 minutes before serving. (Or, transfer mixture to a freezer container. Cover and freeze up to 3 months. Thaw in refrigerator before serving, then let stand at room temperature for 30 minutes.) Garnish with oregano leaves. Serve with flat breads pieces. Make: about 40 (1/4-cup) servings

recipe source
BHG.com

Baba Ganoush - Lebanese Eggplant Salsa Recipe - Baba Ghanoush Recipe

Save and share Eggplant Dip 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.

Middle Eastern style baked fish with couscous


The Arabic Food Re3cipes Kitchen invites you to try Middle Eastern style baked fish with couscous. Enjoy Middle Eastern cooking an learn how to make Middle Eastern style baked fish with couscous.

 A medley of Middle Eastern spices are the key to this speedy and fuss-free fish dish.

Cooking Time 25 minutes

Ingredients (serves 4)

     1 tbs olive oil
     2 garlic cloves, crushed
     1 tbs sweet paprika
     2 tsp ground cumin
     1 tsp ground coriander
     Pinch of chilli powder
     375ml (1 1/2 cups) passata (tomato pasta sauce)
     250ml (1 cup) chicken stock
     600g firm white fish fillets (such as ling), cut into 5cm pieces
     Couscous, to serve
     1 x 200ml ctn natural yoghurt
     45g (1/4 cup) toasted pine nuts
     Fresh coriander sprigs, to serve

Method

   1. Heat the oil in a medium saucepan over medium heat. Add the garlic, paprika, cumin, ground coriander and chilli powder and cook, stirring, for 30 seconds or until aromatic.

   2. Add the passata and stock, and bring to a simmer. Cook, stirring occasionally, for 8 minutes or until the sauce thickens. Season with salt and pepper.

   3. Preheat oven to 180°C. Place the fish in a shallow ovenproof dish. Pour over the passata mixture. Bake in oven for 10 minutes or until the fish flakes easily when tested with a fork.

   4. Divide the couscous among serving plates. Top with the fish mixture. Spoon over the yoghurt and sprinkle with pine nuts. Top with coriander sprigs to serve.

Notes

Tip: To make couscous, place equal amounts of couscous and boiling water in a heatproof bowl. Cover. Set aside for 5 minutes. Stir to separate grains.

Freezing tip: Make this recipe to the end of step 3. Set aside to cool. Transfer to an airtight container. Label, date and freeze for up to 2 months. Thaw overnight in the fridge. To reheat, preheat oven to 180°C. Place fish mixture in an ovenproof dish and bake until heated through. Continue from step 4.

Variations

Lamb & tomato curry with basmati rice: Omit pine nuts. Replace fish with 600g lamb fillets, cut into 2cm pieces. Replace couscous with 300g (11/2 cups) basmati rice, cooked following packet directions. Heat oil in a saucepan over medium-high heat. Add lamb and cook, turning occasionally, for 2 minutes or until browned. Transfer to a plate. Add garlic, paprika, cumin, ground coriander and chilli powder to the pan and continue to the end of step 2. Omit step 3. Add the lamb to the passata mixture and cook, stirring, for 3-4 minutes or until heated through. Serve with the rice, yoghurt and coriander sprigs.

Spice-crusted fish kebabs with couscous: Omit passata and stock. Combine garlic, paprika, cumin, ground coriander and chilli powder in a bowl. Add fish and toss to coat. Thread onto 8 bamboo skewers. Heat oil in a frying pan over medium-high heat. Add skewers and cook, turning, for 6 minutes or until just cooked. Add the pine nuts to the couscous and stir to combine. Divide skewers and couscous mixture among serving plates. Top with yoghurt and coriander sprigs to serve.

Pumpkin & spinach: tagine with couscous Replace the fish with 500g butternut pumpkin, deseeded, peeled, coarsely chopped. Replace pine nuts with 25g (1/4 cup) flaked almonds. In step 2, add pumpkin to the pan with passata. Cook for 10 minutes or until pumpkin is tender. Omit step 3. Divide the couscous among serving bowls. Top with 80g baby spinach leaves, the pumpkin mixture and yoghurt. Sprinkle with almonds and top with coriander sprigs to serve.

Source
Good Taste - March 2008, Page 42
Recipe by Alison Adams

Save and share this 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.

Ramadan Recipes... Recipes for Ramadan... Ramadan Iftar Recipes


Enjoy easy and delicious Ramadan Recipes... Tasty Iftar Recipes during the month of Ramadan.

In 2010, Ramadan is estimated to begin August 11. Traditionally, foods eaten for the suhoor and iftar are light, nutritious meals containing fresh fruits, vegetables, and halal meats.

With so many Muslims observing Ramadan from a variety of countries and cultures, many types of food will be prepared, not just Middle Eastern foods.

Ramadan is a very spiritual event that forces one to truly evaluate and purify all aspects of their life. It may appear to be an individual effort, but Ramadan is essentially a holiday that encompasses and embraces family and friends. While children may be too young to fast, there are many ways to include children in the holiday.

Ramadan Recipes (Iftar Recipes) Worldwide
Foods that are light and nutritious are ideal during Ramadan. Breads, soups, fresh fruits and vegetables are the perfect way to begin and end the daily fast. Dates are very significant in Ramadan and are often eaten to break the day's fast.

Soup

Lentil Soup
Onion Soup
Shish Barak and Noodle Soup
moroccan harira soup
Chicken Noodles with Tomato and Zucchini Soup
Moroccan Vegetable Soup (Chorba)

Side Dishes

Lebanese Meat Loaf (Kibbeh)
Kibbe Nayeh
Kibbe
potato kibbeh
Sambousek
Sfiha 
Cheese Fatayer
Arayes
Stuffed Vine Leaves
Yalanji
Muhammara
Hummus with Tahini 
Baba Ghanoush
Awarma
Batata Harra

Salad

Parsley Tabbouleh
lebanese Fattoush
Tahini & yogurt potato salad
Lebanese Potato Salad
Salatit El Rahib

Main Course

Roasted Chicken Stuffed with Rice
Stuffed Baby Lamb
Stuffed Neck of Lamb - RAQBEH MAHSHIEH
Stuffed Baby Zucchini and Vine Leaves with Lamb Chops
Stuffed Baby Zucchini and Vine Leaves with Lamb Chops
Kousa Mahshi Bi Laban
Malfouf Stuffed Cabbage
Mansaf
Maklouba
Saudi Kabsa
Chicken Biryani
Machboos
Kafta bil Sanieh (Baked Kafta)
Shish Tawook
Mashawi
Meatball Stew (Dawood Basha)

Shish Barak (meat patties with yogurt)

Sweets 

Katayef
Katayef Bi Kashta
Knafeh
Osmallieh
Baklava
Warbat
Halawat El-Jibn Bil-Kishta
Pistachio Mafruka with Cream
Eish Saraya
Basbousa
Awamat


رمضان مبارك وصياما وافطاراهنيئا


Save and share Ramadan Recipes

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

Source Lebanese Recipes
 
Support : Creating Website | SEO Template | Free Template
Copyright © 2011. Healthy Food Recipes - All Rights Reserved
Proudly powered by Blogger