Falafel Pita with Tahini Sauce Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Falafel Pita with Tahini Sauce Recipe. Enjoy the Arabic Cuisine and  learn how to make Falafel Pita with Tahini Sauce. 

Switch up your lunch routine with a Falafel Pita with Tahini Sauce. Falafels are made with bulgur, garbanzo beans, herbs, and spices. Serve these Middle Eastern sandwiches with homemade Tahani Sauce inside a pita half with lettuce and roasted red peppers.

Yield: Makes 6 servings (serving size: 1 burger, 2 tablespoons tahini mixture)

Ingredients

2/3 cup bulgur
1 (15-ounce) can garbanzo beans, rinsed and drained
1 large egg white
1/2 cup packed fresh parsley leaves
1/4 cup packed fresh mint leaves
1 garlic clove
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1/4 cup tahini
2 tablespoons fresh lemon juice
1/4 cup water
4 cups torn lettuce
1 cup roasted red peppers
6 (6-inch) pitas

Preparation

Cook bulgur according to package directions; drain and set aside to cool.

In a food processor, combine cooked bulgur, garbanzo beans, egg white, parsley, 1/4 mint, garlic, cayenne pepper, cumin, salt, and pepper.

Form mixture into 6 (approximately 3-inch) patties and place on a large plate. Refrigerate until firm (20 minutes).

Heat olive oil in a large nonstick skillet over medium-high heat. Cook falafel burgers until browned and heated through (3 minutes per side).

Transfer to a plate.

Before serving, whisk together tahini, lemon juice, and water in a medium bowl until light and fluffy.

Divide falafel burgers, tahini mixture, lettuce, and roasted red peppers among pitas and serve.

Ellen Kunes and Frances Largeman-Roth, RD, CarbLovers Diet Cookbook, Health
JANUARY 2012

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Crispy Falafel with Yogurt Dip Recipe

Crispy Falafel with Yogurt Dip Recipe
Photo: Anna Williams

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Crispy Falafel with Yogurt Dip Recipe. Enjoy the Arabic Cuisine and  learn how to make Crispy Falafel with Yogurt Dip.

Yield: Makes 4 servings

Ingredients

2 15-ounce cans chickpeas, drained and rinsed well
1/4 cup fresh lemon juice
1 shallot or 1/2 small onion, finely diced
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes
3 garlic cloves, minced
2 teaspoons kosher salt
3 tablespoons freshly chopped parsley
1 1/2 cups bread crumbs
2 eggs, whisked
1 1/2 cups plain yogurt
1/8 teaspoon freshly ground pepper
1/4 cup canola oil

Preparation

In a food processor or blender, process the chickpeas, lemon juice, and 1/4 cup of water until almost smooth. Transfer to a large bowl and add the shallot, cumin, red pepper flakes, 2/3 of the garlic, 1 teaspoon of the salt, 2 tablespoons of the parsley, and 1/2 cup of the bread crumbs and mix well. Roll into 16 balls (about 2 inches in diameter) and flatten slightly to form patties.

Place the remaining bread crumbs in a bowl or dish. Dip the falafel patties in the whisked eggs, then roll in the bread crumbs, coating evenly.

Prepare dip: In a medium bowl, combine the yogurt and pepper with the remaining garlic, salt, and parsley. Mix well. Cover and set aside.

Heat half the oil in a large skillet over medium heat. Place 8 of the chickpea patties in the pan and cook until golden brown, about 2 minutes per side. Drain on paper towels. Add the remaining oil, if necessary, and cook the remaining patties. Drain. Serve with the yogurt dip.

If You Don't Have... store-bought bread crumbs, make fresh ones in a food processor. One slice of bread yields about 1/2 cup crumbs.

Kay Chun, Real Simple
SEPTEMBER 2002

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Hazelnuts Basbosa Recipe

Photo: Hazelnuts Basbosa Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Hazelnuts BasbosaRecipe. Enjoy the Arabic Cuisine and  learn how to make Hazelnuts Basbosa.

Ingredients

For sugar syrup
2 cup sugar
1 cup water
1 tablespoon lemon juice
1 cinnamon stick
2 whole cloves

For the Basbosa
3 cup fine semolina flour
1½ cup sugar
2 teaspoon baking powder
4 tablespoon ghee or melted butter
1½ cup yogurt
½ cup coconut (optional)
1 tablespoon tahini past (sesame seed past)
½ cup chopped hazelnuts (optional)
½ cup chopped almond (optional)

Method

For the syrup
- Place sugar and water in a saucepan over medium heat till boiling.
- Add the rest of the ingredients (you can add vanilla or rose water optional).
- Leave it in the oven for 10 minutes or until it is ready, make sure to use it warm.

For the Basbosa
- Mix together flour, sugar, and baking powder in a large bowl.
- Add the melted butter, rub with finger tips till crumbly.
- Add the yogurt and mix it well until you get soft dough.
- You can add coconut to the dough.
- Coat a baking pan with tahini.
- Spread dough evenly on the prepared pan.
- Bake in a preheated oven to 175˚C for 15 minutes.
- Sprinkle nuts over the soft dough while pressing on the surface.
- Place in the oven for about 20 minutes or until golden.
- Pour syrup over the hot Basbosa.
- Return to the oven for 5 minutes, let cool at room temperature.
- Serve with whipped cream.

Chef Osama  

More Arabic Food Recipes:

Yellow coconut dessert
Sesame Cookies (Barazek)
Coffee Butter Buns
Kunafa Nabulsiah Bil-Kishta
Knafeh
Knafeh Dough

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Lemon and oregano lamb kebabs recipe

Photo: Lemon and oregano lamb kebabs recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lemon and oregano lamb kebabs  Recipe. Enjoy the Arabic Cuisine and  learn how to make Lemon and oregano lamb kebabs.

These tasty lamb skewers taste great served with Lebanese bread and a squeeze of lemon.

Preparation Time 20 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

80ml (1/3 cup) fresh lemon juice
2 tbs extra virgin olive oil
1 tbs dried oregano
2 garlic cloves, crushed
1kg lamb leg steaks, cut into 2.5cm pieces
6 ripe tomatoes, coarsely chopped
1 small red onion, cut into thin wedges
1 1/4 cups fresh continental parsley leaves
100g Greek feta, crumbled
Lemon wedges, to serve
Lebanese bread, to serve

Method

Combine the lemon juice, oil, oregano and garlic in a shallow glass or ceramic dish. Thread lamb onto skewers. Add to marinade and turn to coat. Cover and place in fridge for 4 hours to marinate.

Preheat a chargrill on medium-high. Add half the lamb and cook for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm. Repeat with remaining lamb.

Combine the tomato, onion, parsley and feta in a bowl. Divide among serving plates and top with lamb. Serve with lemon wedges and bread.

Notes

Note: Allow 4 hours marinating time.

Source
Good Taste - October 2006, Page 98
Recipe by Michelle Southan

More Arabic Food Recipes: 

Build-Your-Own Shish Kabobs
Eggplant & couscous salad with yoghurt dressing
Chickpea Fattoush
Lentil & tomato salad with garlic lebanese bread
Lebanese Fattoush Salad with Grilled Chicken
Mediterranean-style bean salad

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Eggplant, pistachio and tomato salad recipe

Photo: Eggplant, pistachio and tomato salad recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Eggplant, pistachio and tomato salad  Recipe. Enjoy the Arabic Cuisine and  learn how to make Eggplant, pistachio and tomato salad . 

This superb salad tastes so good you'll be chasing every last morsel around your plate.

Preparation Time 20 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

60ml (1/4 cup) olive oil
8 (about 600g) Lebanese eggplants, halved lengthways
2 ripe tomatoes, coarsely chopped
3/4 cup fresh coriander leaves
1 x 80g pkt Sunbeam pistachio kernels, coarsely chopped
130g (1/2 cup) Greek-style yoghurt
60ml (1/4 cup) fresh lemon juice
1/2 garlic clove, crushed
Lebanese bread, to serve

Method

Heat half the oil in a large non-stick frying pan over medium heat. Add half the eggplant and cook for 3-4 minutes each side or until golden brown and tender. Transfer to a plate. Repeat with the remaining oil and eggplant.

Meanwhile, combine the tomato, coriander and pistachio in a medium bowl. Combine the yoghurt, lemon juice and garlic in a small bowl. Season with salt and pepper.

Divide the eggplant among serving plates. Top with the tomato mixture and yoghurt dressing. Serve with the Lebanese bread.

Notes

Herbed zucchini & tomato salad: Replace the eggplant with zucchini in step 1. Replace the coriander with fresh mint leaves and the pistachio kernels with toasted pine nuts in step 2. Serve with sliced ciabatta (crusty Italian bread).

Source
Good Taste - December 2006, Page 26
Recipe by Michelle Southan

More Arabic Food Recipes:   

Moroccan potato salad 

Lamb Rack With Maghrabia Biryani (served with Torlly)

Chicken tagine with apricots
Authentic Moroccan lamb tagine
Beef moussaka with tomatoes
Grilled Veggie Hummus Wrap

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Sesame Cookies (Barazek) Recipe

Photo: Sesame Cookies (Barazek) Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Sesame Cookies (Barazek) Recipe. Enjoy the Arabic Cuisine and  learn how to make Sesame Cookies (Barazek).    

Ingredients

1 cup butter
½ cup sugar
1 egg
½ teaspoon vanilla
3 cups flour
¼ teaspoon salt
1 teaspoon baking powder
½ cup milk
3 tablespoon pistachios, chopped
1 egg white
3 tablespoon sesame

Method

- Preheat oven to (180 – 350) degrees.
- Cream butter and sugar with electric mixer until light and fluffy.
- Add egg and vanilla, continue beating.
- Mix flour, salt and baking powder.
- Stir flour mixture gradually into butter mixture alternating with milk.
- Knead dough on lightly floured surface, divide into two.
- Roll each piece out into a circle, cut into rounds.
- Place a small amount of pistachios on a cookie sheet, top with the dough rounds and press lightly.
- Beat the egg white, and then brush the top of the cookies.
- Sprinkle with sesame.
- Bake for about 15 minutes or until golden.

Chef Osama

More Arabic Food Recipes:

Coffee Butter Buns
Kunafa Nabulsiah Bil-Kishta
Knafeh
Knafeh Dough
Kunafa Bil-Jibn
Kunafa Recipe

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Chicken Artichoke Stew Recipe

Photo: Chicken Artichoke Stew Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chicken Artichoke Stew  Recipe. Enjoy the Arabic Cuisine and  learn how to make Chicken Artichoke Stew.

Cuisine: Lebanese
Serves 5 persons
Difficulty: *
Cost: Cheap

Preparation time :     20 minutes
Cooking time :     25 minutes 

Ingredients

2 tablespoons vegetable oil
10 small onions
3 cloves garlic, crushed
3 tablespoons coriander leaves, chopped
500 g boneless and skinned chicken breasts, cut into cubes
1 cup mushrooms or 100 g
1 medium carrot or 150 g, cut into cubes
1 tin artichoke bottoms or 450 g, canned, drained and cut into quarters
2 tablespoons plain flour
2 cubes MAGGI® Chicken Less Salt Bouillon
3 cups water or 750 ml
¼ teaspoon white ground pepper
3 tablespoons lemon juice
1 tablespoon fresh parsley, chopped for garnish

Preparation

Heat oil in a pot and fry onions for 3 minutes. Add garlic, coriander and chicken breasts then sauté for another 2 minutes. Add mushrooms, carrots, artichoke bottoms, plain flour and stir.

Add MAGGI® Chicken Less Salt Bouillon cubes, water and white pepper. Bring to boil and simmer on low heat for 10-15 minutes or until everything is cooked.

Add lemon juice and mix. Garnish with chopped parsley.

Serve with cooked rice.

Nutritional Information

Fats :     6.70 g
Protein :     28.00 g
Carbohydrate :     23.00 g
Energy :     271.00 Kcal

Cooking tips: You may replace fresh mushrooms with 1 tin or 450g whole drained mushrooms.

Source: Nestle Family 

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Almonds Basbosa Recipe - How to Make Almonds Basbosa

Photo: Almonds Basbosa Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Almonds Basbosa  Recipe. Enjoy the Arabic Cuisine and  learn how to make Almonds Basbosa.

Ingredients

For Sugar Syrup 
2 cup sugar
1 cup water
1 tablespoon lemon juice
1 cinnamon stick
2 whole cloves

For Basbosa 
3 cup fine semolina flour
1½ cup sugar
2 teaspoon baking powder
4 tablespoon ghee or melted butter
1½ cup yogurt
½ cup coconut (optional)
1 tablespoon tahini past (sesame seed past)
½ cup almond slivers(optional)   

Method

For Sugar Syrup
- Place sugar and water in a saucepan over medium heat till boiling.
- Add the rest of the ingredients (you can add vanilla or rose water optional).
- Leave it in the oven for 10 minutes or until it is ready, make sure to use it warm.

For Basbosa
- Mix together semolina flour, sugar, and baking powder in a large bowl.
- Add the melted butter, rub with finger tips till crumbly.
- Add the yogurt and mix it well until you get soft dough.
- You can add coconut to the dough.
- Coat a baking pan with tahini.
- Spread dough evenly on the prepared pan.
- Bake in a preheated oven to 175˚C for 15 minutes.
- Arrange almonds over the soft dough while pressing on the surface.
- Place in the oven for about 20 minutes or until golden.
- Pour syrup over the hot Basbosa.
- Return to the oven for 5 minutes, let cool at room temperature.
- Serve with whipped cream.

More Dessert Recipes:

Butter Cookies (Ghorayeba)
Citrus Ginger Cake with Spiced Orange Compote
Chocolate Coconut Meringues
Biscuit baubles
Make Your Own Gingerbread House for Christmas
Abby's cookies in a jar

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Butter Cookies (Ghorayeba) Recipe

Photo: Butter Cookies (Ghorayeba) Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Butter Cookies (Ghorayeba) Recipe. Enjoy the Arabic Cuisine and  learn how to make Butter Cookies (Ghorayeba).  

Ingredients

1 cup butter, soften
½ cup powdered sugar
2 cup flour
1/8 teaspoon baking soda
½ teaspoon vanilla or rose water
Mixed nuts to decorate

Method

- Preheat oven to (160 – 325) degrees.
- Cream butter with electric mixer until light and fluffy.
- Add sugar and continue beating.
- Mix flour, baking soda and vanilla.
- Gradually add flour to butter mixture, knead to form a soft dough.
- Shape into small robe, then into circle. Or shape like small balls.
- Arrange the balls in a cookie sheet.
- Top each one with a piece of nuts (hazelnut/pistachio/almond/clove).
- Bake for about 15 minutes.
- Cool completely on a wire rack. 

Chef Osama

More Dessert Recipes:

Citrus Ginger Cake with Spiced Orange Compote
Chocolate Coconut Meringues
Biscuit baubles
Make Your Own Gingerbread House for Christmas
Abby's cookies in a jar
Christmas wreath cookies

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Falafel Recipe - How to Make Falafel

Photo: Falafel Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Falafel  Recipe. Enjoy the Arabic Cuisine and  learn how to make Falafel .

Ingredients

2 ½ Cup favabeans, skinless
¼ Cup fresh parsley
1 Onion (medium size), diced
8 Garlic cloves
¼ Cup fresh coriander and dill
½ Cup leeks
1 tsp coriander, dried
½ tsp baking soda
1 Tbs water
Salt
¼ tsp chili
¼ tsp ground cumin
¼ tsp ground all spice
Sesame for decoration
Oil for frying

Method

- Wash favabeans and soak for 8 hours (change water from time to time).
-Rinse well and drain.
- Combine all vegetables with favabeans.
- Mash all ingredients in a chopper or food processor, pulse twice or 3 times until smooth.
- Dissolve baking soda in water and add to the mixture, add spices, mix well.
- Shape falafel dough into small 3cm pâté, top with a pinch of sesame. Fry in hot oil for 3 minutes or until golden or balls.
- Falafel can be served separately or in sandwiches with salad and tahini.

Note
- You can use ½ favabeans and ½ chickpeas or all chickpeas instead. Other portion of the ingredients remains the same.
- Can be filled with cheese or a mixture of boiled egg and spices or small pieces of dried beef.

More Arabic Food Recipes:

Falafel in Pita with Yogurt Sauce
Falafel with Tahini Sauce
Falafel Recipe from Scratch
Chickpea fritters (falafel)
Make Best Falafel Balls
Falafel Sauce

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Sambosa Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Sambosa  Recipe. Enjoy the Arabic Cuisine and  learn how to make Sambosa. 

Ingredients

For dough
1 ½ Cup flour
¼ Cup oil
½ Cup water
Salt
Oil for frying

For filling
½ Kilo ground beef (lamb or beef)
1 Onion (medium size), chopped
½ Tbs oil
¼ tsp salt
¼ tsp ground black pepper
½ tsp ground all spice
1 Egg, boiled
¼ Cup parsley, chopped

Method

For filling
- Cook meat over medium heat until browned.
- Remove any excess fat resulting from cooking.
- Add onion and oil, season with salt, pepper and spices. Stir over medium heat for 5
minutes or until onion is tender.
- Cut boiled egg into small pieces then mix with meat and parsley.
- set aside to cool.

For sambosa dough
- Mix flour, salt and make a well in the flour.
- Add oil, water gradually; mix until lightly firm dough is formed.
- If using electric mixer, combine flour, salt, oil and water on medium speed for 10 minutes.
- Divide dough into small equal balls, roll on a lightly floured surface and cut into thin circles.
- Place a tablespoon of the filling mixture on one side of the circle.
- Crimp down the edges with a fork or wet your finger and rub it along the inside edge of the dough and fold.
- Heat oil to 350° F, deep fry sambosa for 3 - 5minutes until golden (for best results do not put a big amount at a time).
- Remove from oil and drain on a paper towel.

Note
- Sambosa can be preserved after frying in a sealed plastic bag and refrigerated for a month, then heated in the oven. 

Chef Osama

More Arabic Food Recipes:

Feteer Meshaltet "Arabic Pie"
Phyllo with minced beef
Baked Borek
Moroccan-spiced lamb triangles
Lebanese Olive Pizza
Lebanese Chicken Marinade 

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Lebanese Kebbeh Recipe - How to Make Lebanese Kebbeh

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese Kebbeh  Recipe. Enjoy the Lebanese Cuisine and  learn how to make Lebanese Kebbeh.

Ingredients

500 g finely minced meat (lamb or beef)
400 g fine burghol
1 onion, grated
Salt and pepper
Vegetable oil for deep frying
100 g coarse minced meat
50 g pine nuts
1 onion chopped fine
1 tbsp veg oil


Preparation

To prepare the kebbeh, soak the burghol in water, squeeze it well to drain and mix it with the minced meat and the onion, to obtain a paste.

Add salt and pepper.

To prepare the stuffing, stir fry the meat in the oil until half cooked, season with salt and pepper, add the onion and the pine nuts, keep stirring for 2 more minutes, and leave to cool.

To form the kebbeh balls, take a piece of kebbeh dough (as big as a ping pong ball), shape it well as a ball, hold in the left hand, and poke a whole in it with the right index, to form thin walls.

Insert stuffing, and close the ball in a pointed rugby ball shape.

Fry in hot oil until golden

* If you dip the tip of your finger in cold water it helps in forminng the kebbe ball and sticking the top end close. 

More Arabic Food Recipes: 

Lebanese Spicy Red Pepper Paste Muhammara 
Phyllo with minced beef

Muhammara with spiced bread 

Labneh

Hummus Dip...Two Ways (Regular and Sundried Tomato)

Lemon Cilantro Eggplant Dip

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Lebanese Grilled Garlic Chicken - Farrouj Mashwi Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese Grilled Garlic Chicken - Farrouj Mashwi Recipe. Enjoy the Lebanese Cuisine and  learn how to make Lebanese Grilled Garlic Chicken - Farrouj Mashwi.    

This is an excellent chicken dish from Lebanon, especially if you’re a garlic lover. It’s easy to make and uses all healthy ingredients.

Type Chicken
Level Easy
Prep Time 20 Minutes
Total Time 3 Hours 45 Minutes
Yield 6 Servings

Tools You Will Need:

1 large Ziploc bag
Mortar and pestle or food processor
1 large bowl
1 tsp
Grill

Ingredients:

1 lb whole chicken cut up, gizzards discarded
1 lemon, freshly squeezed juice
½ cup of extra virgin olive
½ tsp sumac
6 cloves garlic
½ tsp salt

Directions:

1. Take each piece of chicken and make several cuts through each piece against the grain to the bone so that marinade can be completely absorbed.

2. Using a food processor or mortar and pestle, grind the garlic up into a paste.

3. Add lemon, salt and olive oil and mix thoroughly until creamy.

4. Put chicken and garlic mixture in the large Ziploc bag and massage bag to fully cover the chicken with the mixture.

5. Marinate for 3 hours or more in the refrigerator.

6. Grill chicken over a medium flame and cook until done – when juices run clear (about 10-15 minutes on each side).

Best Served With: Toum

Source www.amideastfeast.com

More Arabic Food Recipes:

Chicken muhammara (Djej muhammara)
Chicken, harissa and aubergine tagine
Moroccan-style chicken
Easy lemon chicken tagine
Chicken Stew with Beans
Chicken Shawarma

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Lebanese Spicy Red Pepper Paste Muhammara Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese Spicy Red Pepper Paste Muhammara Recipe. Enjoy the Lebanese Cuisine and  learn how to make Lebanese Spicy Red Pepper Paste Muhammara recipe.

Serve this spicy muhammara paste with warm pita wedges or crackers and with crunchy vegetables

Type Vegetarian
Level Easy
Prep Time 10 Minutes
Total Time 15 Minutes
Yield 6 Servings

Tools You Will Need:

1 cup
1 tsp
1 tbsp
Baking sheet
Food processor
Small saucepan

Ingredients:

3 medium red bell peppers, steams, and seeds removed
1 medium Vidalia onion, chopped
½ cup olive oil
½ cup whole-wheat breadcrumbs
¾ cup walnuts, crushed
1-1½ tbsp chili powder (add more for a Spicer paste)
¼ tsp cumin
2-3 tbsp water

Directions:

1. Preheat oven 350F

2. Preparing the peppers:

On a lightly greased baking sheet, place red peppers. Roast for
approximately 12 minutes turning occasionally.

Remove from the oven and peel the skin off.

3. In a small, lightly greased (use olive oil) saucepan, sauté the onion
until translucent (about 5 minutes). Set aside to cool.

4. In a food processor, puree the breadcrumbs and the water. Add just
enough water to create an even paste.

5. Finishing up:

Add the onions, the peppers, and the oil to the food processor and
bland until an even paste.
Best Served With: Pita Bread

More Arabic Food Recipes: 
   

Phyllo with minced beef

Muhammara with spiced bread

Labneh

Hummus Dip...Two Ways (Regular and Sundried Tomato)

Lemon Cilantro Eggplant Dip

Extra-Creamy Hummus  

 

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Lamb, feta and lentil fattoush recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb, feta and lentil fattoush Recipe. Enjoy the Lebanese Cuisine and  learn how to make Lamb, feta and lentil fattoush recipe.   

Cook up a healthy Lebanese salad of lamb and lentils, combined with feta and crisped pita bread.

Preparation Time 30 minutes
Cooking Time 35 minutes

Ingredients (serves 4)

300g (1 1/2 cups) French-style green lentils (see top tips)
125ml (1/2 cup) extra virgin olive oil, plus extra, to drizzle
11/2 lemons, juiced, plus extra cheeks, to serve
2 tsp sumac (see Top tips)
3 lamb backstraps, trimmed
2 Lebanese pita breads, split in half
2 small Lebanese cucumbers
200g grape tomatoes, halved
1 bunch red radishes, trimmed, cut into wedges
1/3 cup torn flat-leaf parsley
2 tbs chopped mint leaves
2 tbs chopped coriander leaves
3 spring onions, finely chopped
100g feta, crumbled

Method

Place lentils in a pan, cover with 8cm cold water and bring to the boil over medium heat. Cook for 30 minutes or until tender. Drain. Place in a large bowl.

Meanwhile, to make dressing, whisk oil, lemon juice, sumac, 1 tsp salt and 1/2 tsp freshly ground black pepper in a small bowl. Reserve 2 tbs for lamb.

Toss remaining dressing with warm lentils. Set aside. Preheat a chargrill pan over medium heat. Toss lamb with reserved dressing in a bowl. Chargrill for 3 minutes each side for medium-rare or until cooked to your liking. Rest for 5 minutes. Drizzle pitas with a little extra oil and season with salt. Cook for 45 seconds each side or until toasted.

Halve cucumbers lengthwise. Using a spoon, scoop out seeds and discard. Cut into 1cm pieces, then add to lentils with tomatoes, radishes, herbs and onions. Break bread into 2cm pieces, add to salad and toss to combine.

Cut lamb into thin slices on the diagonal, then layer on a platter with salad. Scatter with feta and serve with lemon cheeks.

Notes
Top tips: French-style green lentils are available from selected supermarkets and delis.

Sumac is a reddish-brown, sour ground Middle Eastern spice from supermarkets.

Source
MasterChef - September 2011, Page 87
Recipe by Sophia Young

More Arabic Food Recipes: 

Eggplant & couscous salad with yoghurt dressing
Chickpea Fattoush
Lentil & tomato salad with garlic lebanese bread
Lebanese Fattoush Salad with Grilled Chicken
Mediterranean-style bean salad
Spiced bulghar wheat with roasted peppers

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Eggplant & couscous salad with yoghurt dressing recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Eggplant & couscous salad with yoghurt dressing recipe Recipe. Enjoy the Lebanese Cuisine and  learn how to make Eggplant & couscous salad with yoghurt dressing recipe.  

Garlicky yoghurt and fresh herbs are top taste matches for charred eggplant -- try it in this salad!

Preparation Time 15 minutes
Cooking Time 10 minutes

Ingredients (serves 4)

190g (1 cup) couscous
250ml (1 cup) boiling water
6 Lebanese eggplants, halved lengthways
Olive oil spray
130g (1/2 cup) low-fat Greek-style natural yoghurt
2 tbs cold water
1/2 tsp ground sumac
Pinch of crushed garlic
1/2 cup fresh mint leaves, torn
1/2 cup fresh continental parsley leaves, torn

Method

Preheat a barbecue grill or chargrill on medium. Place the couscous in a heatproof bowl. Add boiling water. Cover and set aside for 5 minutes to soak. Use a fork to separate the grains.

Meanwhile, spray the eggplant with oil. Cook on chargrill for 5 minutes each side or until tender and golden.

Combine the yoghurt, cold water, sumac and garlic in a bowl until well combined. Season with salt and pepper.

Divide the couscous among serving plates. Top with eggplant, mint and parsley. Drizzle over yoghurt dressing.

Notes

Serves 4 as a light meal.

More ideas: Stir-fry chopped Lebanese eggplant, chilli, garlic, ginger and kecap manis. Cut eggplant into pieces. Marinate in honey and soy sauce. Thread onto skewers and cook on the barbecue.

Source
Good Taste - February 2011, Page 28
Recipe by Gemma Luongo

More Arabic Food Recipes: 

Chickpea Fattoush
Lentil & tomato salad with garlic lebanese bread 
Lebanese Fattoush Salad with Grilled Chicken
Mediterranean-style bean salad
Spiced bulghar wheat with roasted peppers
Moroccan tomato and chickpea salad
 
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Chicken muhammara (Djej muhammara) recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chicken muhammara (Djej muhammara) recipe. Enjoy our quick and easy  recipes and learn how to make Chicken muhammara (Djej muhammara).

Ingredients

1 pound of chicken tender fillets or a chicken cut up in eight pieces
6 ounces of small boiling onions
1 pound of potatoes
1 cup of tomato juice
olive oil, as needed
1/2  cup of red pepper paste (optional)
1 Tablespoon of pomegranate molasses
1 teaspoon of mashed garlic
salt, pepper, seven-spice (optional), a dash of ground cinnamon

Method

Peel the potatoes, cut in chunks and store in a bowl filled with water. Boil some water and pour over the onions for two minutes; peel the onions and set aside.

Heat some olive oil and brown the onions on all sides; add the chicken and brown on both sides. Add the potatoes, garlic, tomato sauce, red pepper paste, pomegranate molasses, salt, pepper, cinnamon, seven-spice, and about one cup of water. Cover the dish and bring to a simmer; let simmer for 10 minutes.

Uncover the pan and let the sauce reduce for 15 minutes. Taste, adjust seasonings and serve. 

Source (Taste of Beirut) www.tasteofbeirut.com  

More Arabic Food Recipes:

Tzatziki, chicken and tabouli wraps
Chicken Stew with Beans
Easy lemon chicken tagine
Tabbouleh with Chicken and Red Pepper
Chicken Shawarma
Lebanese Chicken and Potatoes

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Lebanese Stuffed Grape Leaves Recipe

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

Total Time: 3 hours

Ingredients

1/2 lb ground lamb
1/2 lb Ground beef
2 cups uncooked rice
1 tsp Allspice
1/2 tsp Black pepper
1 Tbs Salt
1 cup Butter; melted
1 large jarrinsed grape leaves; (Orlando is a good brand)

Prepararation

1. Rinse the rice, then drain most not all of the water. Mix in with the meat. Mix in spices, then the butter.

2. Roll the grape leaves. To roll, place a leaf, vein-side-up on a flat surface. Put about a tablespoon of mixture, elongated, near the bottom of the leaf. Then, fold up the bottom around the meat, fold in the sides, and roll up TIGHTLY, folding in any sticking out edges as you go, so you nd up with a very smooth, tightly rolled leaf, about as thick as a cigar.

3. Pack the leaves VERY tightly in a large pot. You'll have a few layers. Cover them with a flat surface, such as a plate or the lid of a smaller pot, to hold the leaves in place. Then on top of that put a bowl. Cover the grape leaves with water, and also fill the bowl with water. Boil for 15 minutes, then simmer for 1? hours. Add a little water as necessary (i.e., if you see no more bubbling).

4. Serve hot or cold. 

More Arabic Food Recipes:

Stuffed Grape Leaves
Warak Enab
Lamb Stuffed Vine Leaves
Syrian Cabbage Rolls (Mihshee Malfoof bi Burghul)
Lamb Stuffed Cabbage Rolls
Stuffed Cabbage
Malfouf  

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Hummus Dip...Two Ways (Regular and Sundried Tomato) Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Hummus Dip...Two Ways (Regular and Sundried Tomato) Recipe.  Enjoy Middle Eastern food and learn how to make Hummus Dip...Two Ways (Regular and Sundried Tomato). 

Yield: 6 , Total Time: 20 minutes

Ingredients

1 14-oz cancanned chickpeas; drained and rinsed
1 clove garlic
2 tbsp sesame seed paste (tahini)
2 tbsp lemon juice; freshly squeezed
0.25 tsp ground cumin
1 extra virgin olive oil / water; (for thinning dip)
1 Salt
1 tbsp sundried tomatoes

Preparation

Garnish:
paprika
olive oil
fresh flat leaf parsley,chopped
sundried tomatoes,chopped*
basil*

*(optional...only if you are doing the sundried tomato kind)

Directions:

Drain and rinse the chickpeas. Reserve about 1 TBS of chickpeas for garnish.Add chickpeas to a food processor. Slice garlic(or use a garlic press) and add to chickpeas. I added 2 TBS of sesame seeds, but if you have tahini use that instead. Add the cumin and a pinch or two of kosher salt.

Process till fine.Add lemon juice and pulse a few times. Adjust seasoning. With the motor running add about 2-4 TBS oil. It is at this point, that you can divide the dip in half. If you want to make the sundried tomato kind, take out half of the mixture and set it aside. Otherwise, just leave it all in the food processor and proceed to the next step. With the other half that is still in the food processor, adjust the seasoning.If it still is not thin enough, add some water(about 1 TBS at a time)while the motor is running till you reach your desired consistency..... Remove from the food processor and place in a bowl. Place some reserved chickpeas on top, sprinkle with some paprika, and drizzle some olive oil. Top with some chopped parsley.

To make the sundried tomato hummus:

Use the other half of the hummus (that you reserved) and place it back in the food processor. Add about 1 TBS sundried tomatoes and process till fine. Add some water to thin it out....if you need to. Adjust seasoning. Place in another bowl and top with chopped sundried tomatoes and drizzle some olive oil. Place a sprig or two of basil as a garnish.

More Arabic Food Recipes:

Moroccan hommus dip
Extra-Creamy Hummus
Spicy Hummus: Quick Chickpea Spread
Hummus Ma Lahma
Red Pepper hummus
Hummus Dip 

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Tabbouleh with Chicken and Red Pepper Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Tabbouleh with Chicken and Red Pepper Recipe.  Enjoy Middle Eastern food and learn how to make Tabbouleh with Chicken and Red Pepper.  

Use rotisserie or leftover chicken for this dish, if you like. If you're making the mixture a few hours or more in advance, store the cucumber and tomato separately and add them close to serving time to keep the salad at its best. Serve with Lemony Hummus with Spicy Whole-Wheat Pita Chips for a flavorful, Middle East–themed light lunch.

YIELD: 4 servings (serving size: 1 1/4 cups)
COURSE: Salads

Ingredients

1/2 cup uncooked bulgur
1/2 cup boiling water
1 1/2 cups diced plum tomato
3/4 cup shredded cooked chicken breast
3/4 cup minced fresh flat-leaf parsley
1/2 cup finely chopped red bell pepper
1/2 cup diced English cucumber
1/4 cup minced fresh mint
1 1/2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

1. Combine bulgur and 1/2 cup boiling water in a large bowl. Cover and let stand 15 minutes or until the bulgur is tender. Drain well; return bulgur to bowl. Cool.

2. Add tomato and remaining ingredients; toss well.

Marcia Whyte Smart, Cooking Light
MARCH 2009

More Salad Recipes:

Middle Eastern Eggplant Salad
Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce
Middle Eastern Salad Plate
Lebanese fruit salad
Moroccan chicken and potato salad
Couscous and cranberry salad 

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