Cumin pancake with hummus recipe

Photo: Cumin pancake with hummus recipe

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

Recipe facts:
takes: 20 mins to prepare and 30 mins to cook
Serves: 4

Ingredients

For the cumin pancake
50g plain flour
1 small egg
150ml 2% milk
1tbsp cumin seeds, lightly crushed
25ml sunflower oil

For the hummus
200g canned chickpeas, drained
50g tahini
juice of ½ lemon
2 cloves garlic, minced
1tsp ground cumin
20ml extra-virgin olive oil
salt
pepper
pinch of paprika, to garnish

Prepare the hummus by combining the chickpeas, saving 1 tbsp for the garnish, with the tahini, lemon juice, garlic, ground cumin, extra-virgin olive oil and seasoning. Pulse until smooth then adjust the seasoning if necessary. Scrape into a serving bowl, cover and chill.

Prepare the pancake batter by sifting the flour with a pinch of salt into a mixing bowl. Add the egg and half of the milk and whisk, starting slowly, until you have a smooth, thick batter. Whisk in the rest of the milk until you have the right consistency.

Fold the cumin seeds into the batter. Add teaspoons of the sunflower oil to a small frying pan and heat over a medium heat. Fry the pancake batter, 2-3 tablespoons per pancake, making sure you tilt the pan to coat the surface as soon as you have added the batter.

Keep the cooked pancakes warm on a plate lined with aluminium foil that is big enough to wrap over the pancakes and cover them loosely.

When ready to serve, lay the pancakes back in a dry, clean frying pan set over a low heat. Cook until they are golden brown and blistered on one side.

Remove the hummus from the fridge and garnish with the whole chickpeas and a pinch of paprika. Cut the pancakes into triangles and serve alongside the hummus.

Source: TESCO realfood

More Arabic Food Recipes: 

Red Pepper Hummus with Toasted Pita Triangles
Grilled Veggie Hummus Wrap
Middle Eastern Platter
Harissa lamb & houmous flatbreads
Falafel & halloumi stacks
Spring green fattoush

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Stuffed grilled Colored peppers recipe

photo: Stuffed grilled Colored peppers recipe

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

Ingredients

4 colored bell peppers
¼ cup olive oil
4 cups mashed grilled eggplant
½ cup feta cheese
2 tablespoon chopped mint
1 cup fresh chopped sausage
½ cup cream
1 teaspoon ground coriander
1 tablespoon chopped parsley
1 tablespoon lemon juice
½ cup burgle (soaked and drained)
1 tablespoon minced garlic
1 cup chopped onion
Salt and pepper
2 tablespoon tomato paste

Method

- Turn the broiler on.
- Wash and dry the peppers, brush them with oil, arrange on an oven tin, grill for 10 minutes with frequent turn over.
- While hot, put in a plastic bag, this will make it easily to peel.
- Mix the stuffing ingredients (eggplant, cheese, mint, sausage, cream, coriander, parsley, lemon juice, burgle, garlic and onion, then season with salt and pepper).
- Stuff the peppers.
- In a skillet heat the oil over a medium heat, and then fry the peppers.
- Add the tomato paste, stir and let it simmer until thickened and cooked.
- Arrange on a serving plate , garnish with the tomato paste and serve hot.

Chef Osama

More Arabic Food Recipes: 

Moroccan rissoles
Moroccan potato salad
Lamb Rack With Maghrabia Biryani (served with Torlly)
Chicken tagine with apricots
Authentic Moroccan lamb tagine
Beef moussaka with tomatoes

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Red Pepper Hummus with Toasted Pita Triangles Recipe

Photo: Red Pepper Hummus with Toasted Pita Triangles Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Red Pepper Hummus with Toasted Pita Triangles Recipe. Enjoy the Arabic Cuisine and  learn how to make Red Pepper Hummus with Toasted Pita Triangles.

Total Time: 18 min
Prep 10 min
Cook 8 min

Yield: about 4 to 6 servings

Level: Easy

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 MillerEpisode: Multitasking

More Arabic Food Recipes: 

Grilled Veggie Hummus Wrap
Middle Eastern Platter
Harissa lamb & houmous flatbreads
Falafel & halloumi stacks
Spring green fattoush
Lamb couscous burgers with hummus and couscous tabouli 

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Brussels sprouts with lemon crumbs recipe

Photo: Brussels sprouts with lemon crumbs recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Brussels sprouts with lemon crumbs Recipe. Enjoy Christmas and  learn how to make Brussels sprouts with lemon crumbs.

Recipe facts:
Takes: 10 mins to prepare and 10 mins to cook
Serves: 6

Ingredients

600g (1lb 5oz) Brussel sprouts, trimmed
65g (2oz) butter
75g (3oz) pancetta cubes
1 lemon, zested
65g (2oz) white breadcrumbs
small handful fresh parsley leaves, finely chopped

Place the sprouts in a large saucepan of boiling water over a high heat and boil for 3-4 minutes until nearly tender. Drain and plunge into cold water to refresh, then drain again.

Meanwhile, melt 45g (1½oz) of the butter in a large frying pan over a medium heat. Add the pancetta and cook for 2-3 minutes. Add the lemon zest, breadcrumbs and parsley and cook for 2 minutes until the breadcrumbs are toasted and golden. Season well. Remove from the pan and set aside.

To serve, melt the remaining butter in a large frying pan over a medium heat. Reduce the heat to low and return the sprouts in the pan to heat through. Transfer to a bowl and scatter with the pancetta breadcrumb mixture.

More Christmas 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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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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Moroccan marinated sausages recipe

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

Ingredients (serves 4)

8 thick sausages
1 tablespoon Moroccan seasoning
pinch of ground cinnamon
2 tablespoons olive oil
1 tablespoon lemon juice
mashed potato, to serve
steamed butter beans, to serve

Method

Place sausages into a ceramic dish. Combine seasoning, cinnamon, oil, juice, and salt and pepper in a bowl. Spoon over sausages. Toss to coat. Cover. Refrigerate for 2 hours if time permits.

Preheat oven to 200°C. Heat a frying pan over medium heat. Add sausages and marinade. Cook for 3 to 4 minutes or until golden. Be careful not to burn spices.

Transfer sausages to an oven tray. Bake for 10 minutes or until cooked through. Serve sausages with potato and beans.

Source
Super Food Ideas - October 2003, Page 53
Recipe by Kerrie Sun

More Arabic Food Recipes:

Moroccan swordfish
Arabic Lamb and Potato Pie
Brown Penne Pasta with Salmon
Shrimps with Eggplant and Potato Soufflé
Hammour (Grouper) with Onions, Olives and Orange Zest
Moroccan fish with couscous

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Herbed Beans Purée (Besara) Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Herbed Beans Purée (Besara) Recipe Recipe. Enjoy our appetizer recipes and  learn how to make Herbed Beans Purée (Besara) Recipe.
 
Ingredients

2 Cups dried favabeans, skinless
6 Cups water
1 Onion (medium size), diced
½ Cup celery, cut
2 Garlic cloves
1 Tbs fresh coriander, chopped
1 Tbs parsley, chopped
1 tps mint, dried or ¼ cup fresh mint
Salt and pepper
2 Tbs vegetarian oil
½ Cup onion, julienned

Method

- Wash favabeans (either soak for 8 hours or boil in water for 7 minutes and rinse).
- Add water to the favabeans and remaining ingredients except for oil and onion.
- leave mixture over low heat for about 2 hours without stirring. More liquid can be added if needed.
- Skim foam from top as necessary.
- Drain when all components are fully cooked, mash using a potato mash or electric mixer. Return over medium heat; stir until the mixture is thickened.
- Serve Besara warm or cold after pouring into serving plates.
- For garnish, fry onion in hot oil until golden brown, place on paper towel to absorb excess oil (can top with lemon peel). 

More Arabic Food Recipes:

Zucchini stew
Potato, Beets and Cauliflower Puree
Phyllo with minced beef
Baked Borek
Moroccan-spiced lamb triangles
Lebanese Olive Pizza

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Zucchini stew - How to make Zucchini stew

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Zucchini stew Recipe. Enjoy our easy recipes and  learn how to make Zucchini stew.


Ingredients

½ cup oil
1 teaspoon mustard seed
½ cup chopped onion
2 minced garlic cloves
2 teaspoons chopped fresh ginger
Salt
1 chopped chili pepper
1 cup zucchini (small cubes)
1 tablespoon Masala spices
Paratha bread or rice for serving

Method

- Heat the oil in a skillet, toast the mustard seeds.
- Add onions, garlic and ginger, cook for 3 minutes then season with salt , pepper and chili peppers.
- Add the zucchini cubes, stir and season with Masala, cover and lower the heat and leave until completely cooked.
- To be served with paratha bread or cooked basmati rice. 

More Arabic Food Recipes:

Potato, Beets and Cauliflower Puree
Phyllo with minced beef
Baked Borek
Moroccan-spiced lamb triangles
Lebanese Olive Pizza
Lebanese Chicken Marinade

Save and share Zucchini stew recipe

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Harissa lamb & houmous flatbreads - How to make harissa lamb & houmous flatbreads

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Harissa lamb & houmous flatbreads Recipe. Enjoy our easy recipes and  learn how to make Harissa lamb & houmous flatbreads.

Make lamb steaks go further with this simple light supper idea

Easy
Serves 4
Prep 15 mins
Cook 12 - 16 mins

Ingredients

2 lamb leg steaks
1 tbsp harissa
4 wholemeal flatbreads
4 tbsp ready-made houmous
2 carrots , grated
handful of parsley leaves, chopped

Method

Heat the grill to high. Place the lamb on a baking tray, rub all over with the harissa and season. Grill for 6-8 mins, turning halfway through cooking. When the lamb is cooked to your liking, remove to a plate and allow to rest for a couple of mins.

Meanwhile, warm the flatbreads, then spread each with 1 tbsp houmous. Mix the carrot and parsley. Slice the lamb and scatter down the middle of each flatbread. Top with carrot, drizzle over any resting juices, roll up and eat.

Nutrition per serving

390 kcalories, protein 28g, carbohydrate 34g, fat 17 g, saturated fat 6g, fibre 4g, sugar 4g, salt 1.45 g

Recipe from Good Food magazine, February 2011.

More Arabic Food Recipes: 

Falafel & halloumi stacks
Spring green fattoush
Lamb couscous burgers with hummus and couscous tabouli
Spicy Hummus: Quick Chickpea Spread
Hummus Ma Lahma
Tabbouleh with Chicken and Red Pepper

Save and share Harissa lamb & houmous flatbreads recipe 

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Muhammara with spiced bread recipe

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

Middle Eastern cuisine hits all the right notes with this spicy Syrian dip.

Ingredients (serves 4)

1/4 cup (60ml) olive oil
3 red capsicums
2 garlic cloves, chopped
1/2 cup (50g) walnuts
1 tbs pomegranate molasses (see note)
1 tbs lemon juice
2 tsp ground cumin
1/2 tsp dried chilli flakes
2 large pita bread rounds
2 tsp sumac (see note), plus extra to sprinkle

Method

Preheat the oven to 180C.

Rub 2 teaspoons oil over the capsicums. Place on a baking tray and roast for 20 minutes or until soft. Turn off the oven and leave for a further 20 minutes until skins are wrinkled.

Place capsicums in a large bowl, cover with plastic wrap, then cool for 10 minutes. Halve, then remove skin and seeds.

Place capsicum, garlic, nuts, molasses, lemon juice, cumin, chilli and 2 tbs oil in a food processor and whiz until a coarse puree. Season with salt and pepper, then cover and chill for up to 2 days.

Place the pita bread on a baking tray and lightly brush with the remaining 2 teaspoons oil. Sprinkle with the sumac, then bake for 10 minutes or until crisp. Cool, then break pita into pieces and serve with dip, sprinkled with extra sumac.

Notes
Pomegranate molasses (a tart syrup) and sumac (a lemony spice made from ground dried berries) are from Middle Eastern shops and selected supermarkets. This Syrian dip has a rich and nutty flavour. You can serve it with the spiced bread to dip, or use it as a baste for grilled fish, lamb or chicken.

Source
delicious. - October 2010, Page 133
Recipe by Jill Dupleix
 

More Arabic Food Recipes: 

Baba ghanoush 

Labne

Labneh Recipe
Fried Meat Sambousek
Red Pepper hummus
Hummus Dip 

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Labneh Recipe - How to Make Labneh

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Labneh  Recipe. Enjoy preparing tasty Arabic food desserts and learn how to make Labneh .

Ingredients

2 Cups yoghurt
1 Tbs lemon juice
1 tsp mint, dried or thyme
1 1/2 Cup olive oil

Method

- Mix well yoghurt, lemon juice, and dry mint.
- Cover bottom of a bowl with cheesecloth.
- Pour inside the yoghurt mixture in the center of the cheesecloth.
- Tie the cheesecloth edges and hook over the bowl. Pull corners up and tie tightly.
- Cool until all the water is exterminated (Hang overnight or for 24 hours).
- Note that labneh should be refrigerated if the weather is hot.
- Remove from cheesecloth, refrigerate.
- Divide labneh and roll it into smooth, round 4 cm balls.
- Refrigerate again.
- Place in a sterile jar, cover with olive oil.
- Labneh can be refrigerated for 3 months.

Note:
- For low fat labneh, use low fat yogurt.
- Thyme, chili powder or crushed black pepper can be used instead of dry mint.
- Herbs can be added to oil for different flavors.
- Most important step in labneh preparation is the first one (water extermination)
during which all bacteria is cleared. 

Chef Osama

More Arabic Food Recipes:

Labne
Labneh Recipe
Fried Meat Sambousek
Red Pepper hummus
Hummus Dip
Baked falafel with roasted eggplant salad 

Save and share Labneh Recipe

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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 

Save and share Hummus Dip...Two Ways (Regular and Sundried Tomato) recipe

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Moroccan hommus dip recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan hommus dip Recipe. Enjoy the Middle Eastern Cuisine and learn how to make tasty Moroccan hommus dip.

Ingredients (serves 8)

2 x 400g cans chickpeas, drained, rinsed
2 lemons, juiced
2 1/2 tablespoons extra-virgin olive oil
2 garlic cloves, crushed
1 1/2 teaspoons Moroccan seasoning mix (see note)
1 teaspoon cracked black pepper
1 tablespoon flat-leaf parsley leaves, roughly chopped

Method

1. Place chickpeas, 1/2 cup lemon juice, 2 tablespoons oil, garlic,Moroccan seasoning and pepper in a food processor. Process until smooth. Transfer to an airtight container. Cover and refrigerate until ready to serve.

2. Spoon dip into a serving bowl. Sprinkle with parsley and pepper. Drizzle with remaining oil. Serve. 

Notes
Moroccan seasoning mix is a mild blend of herbs and spices including garlic, rosemary and paprika. You can find it in the spice section of your supermarket.
 
Source
Super Food Ideas - December 2005, Page 84
Recipe by Claire Brookman

Extra-Creamy Hummus Recipe - Hummus Ma Lahma - Red Pepper hummus Recipe

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Roasted Cauliflower in Lemon-Tahini Sauce Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Roasted Cauliflower in Lemon-Tahini Sauce Recipe. Enjoy the Middle Eastern Cuisine and learn how to make tasty Roasted Cauliflower in Lemon-Tahini Sauce.

Delicious side dish that is deceptively simple—you will be wowed by its speed, ease and incredible flavor. The sauce uses tahini, a Mediterranean paste of ground sesame seeds that can be found in most supermarkets.

Ingredient (Serves 4)

1 large head cauliflower, cut into 1-inch florets (about 1 1/2 lb.)
4 tsp. olive oil, divided
2 cloves garlic, minced (about 2 tsp.)
2 Tbs. tahini
1 Tbs. lemon juice
1/4 tsp. salt
1 Tbs. chopped parsley
1 tsp. toasted sesame seeds

Directions

1. Place oven rack in top position. Preheat oven to 425F.

2. Toss cauliflower with 2 tsp. olive oil, and season with salt. Spread on large cookie sheet, and bake 12 to 15 minutes, or until cauliflower is fork-tender and slightly browned.

3. Meanwhile, heat remaining 2 tsp. olive oil in small saucepan over medium heat. Sauté garlic in oil 1 to 2 minutes, or until fragrant. Stir in tahini, lemon juice, 5 Tbs. water and salt. Simmer over low heat 1 to 2 minutes. Remove from heat.

4. Divide cauliflower among plates. Whisk sauce, then spoon over cauliflower. Sprinkle with parsley and sesame seeds, and serve.

More appetizer/side dish recipes

Lemon Cilantro Eggplant Dip 
Extra-Creamy Hummus Recipe 
Muttabel with Za'atar-Spiced Pita Bread 
Baked aubergines with walnuts & spices 
Eggplant Dip Recipe

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Lemon Cilantro Eggplant Dip Recipe

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

The light, nutty flavor of tahini, an essential ingredient in hummus, pairs perfectly with rich roasted eggplant in this delicious Mediterranean dip.

Yields: About 2 cups dip
Total Time: 55 min
Prep Time: 10 min
Cook Time: 45 min
Oven Temp: 450

Ingredients

2 whole(s) (1 pound each) eggplants , each halved lengthwise
4 clove(s) garlic, unpeeled
3 tablespoon(s) tahini, sesame puree
3 tablespoon(s) fresh lemon juice
Salt
1/4 cup(s) loosely packed fresh cilantro or mint leaves, chopped
Toasted or grilled pita wedges
Carrot and cucumber sticks and red or yellow pepper slices

Directions

1. Preheat oven to 450 degrees F. Line a 15 1/2" by 10 1/2" jelly-roll pan with nonstick foil (or use regular foil and spray with nonstick cooking spray). Place eggplant halves, skin-sides up, in foil-lined pan. Wrap garlic in foil and place in pan with eggplants. Roast vegetables 45 to 50 minutes or until eggplants are very tender and skin is shriveled and browned. Unwrap garlic. Cool eggplants and garlic until easy to handle.

2. When cool, scoop eggplants' flesh into food processor with knife blade attached. Squeeze out garlic pulp from each clove and add to food processor with tahini, lemon juice, and 3/4 teaspoon salt; pulse to coarsely chop. Spoon dip into serving bowl; stir in cilantro. Cover and refrigerate at least 2 hours. Serve dip with pita and vegetables.

Nutritional Information (per serving)

Calories    10
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    55mg
Total Carbohydrate    2g
Dietary Fiber    1g
Sugars    --
Protein    --
Calcium    --

Eggplant Dip Recipe - Muttabel with Za'atar-Spiced Pita Bread - Baba Ghanoush

From Good Housekeeping



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Extra-Creamy Hummus Recipe

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

Cook Time: 10 min
Level: Easy
Yield: 4 servings 

Directions

You can make extra-creamy hummus using chickpea flour instead of whole chickpeas. (Look for the flour at specialty and health-food stores.) Simmer 2 3/4 cups salted water. Whisk in 3/4 cup chickpea flour to make a paste and cook 2 minutes. Puree with 1/4 cup tahini, 3 tablespoons olive oil and the zest and juice of 1 lemon. Toast 1/4 teaspoon each cumin and fennel seeds in a skillet; add some red pepper flakes and 2 tablespoons olive oil and cook 30 seconds. Serve warm, drizzled with the spiced oil and topped with parsley.  

Spicy Hummus: Quick Chickpea Spread Recipe - Feta Hummus Recipe - Hummus Dip Recipe
  
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Spicy Hummus: Quick Chickpea Spread Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Spicy Hummus: Quick Chickpea Spread Recipe. Enjoy cooking tasty Arabic food and learn how to make Spicy Hummus: Quick Chickpea Spread.

Prep Time: 5 min
Level: Easy
Yield: 4 servings

Ingredients

1 (14.5 ounce) can chickpeas (garbanzo beans), drained
2 rounded tablespoons tahini sesame paste, found in both dairy and dry specialty foods sections
A drizzle extra-virgin olive oil
1/2 teaspoon crushed pepper flakes
1 teaspoon (1/3 palm full) ground cumin
1 teaspoon (1/3 palm full) ground coriander
1 clove garlic, crushed
Coarse salt
1/2 lemon, juiced
Pita breads, grilled and cut into wedges for dipping

Directions

Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste. Transfer to a small dip dish and surround spread with warm pita wedges. This recipe makes a great appetizer, or anytime snack.

Tidbit: this is a fantastic dish to take to a pot luck or block party -- it's always a hit!

Recipe courtesy Rachael Ray

Hummus Ma Lahma - Red Pepper hummus Recipe - Falafel & hummus on pita bread

Save and share Spicy Hummus: Quick Chickpea Spread Recipe

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Moroccan eggs recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan eggs Recipe. Enjoy cooking tasty Arabic food and learn how to make an easy Moroccan eggs... enjoy  the Moroccan cuisine. 

Ingredients (serves 4)

1 tbs olive oil, plus extra to drizzle
4 eggs
2 tbs dukkah (see note)
4 slices Turkish bread, split, toasted
1/2 cup (130g) hummus
1/2 red onion, sliced
1/3 cup mint leaves
Tomato chutney, to serve

Method

1. Heat the oil in a large non-stick frypan over medium-high heat. Crack the eggs into the pan and cook for 30 seconds or until the whites start to firm, then sprinkle 2 teaspoons dukkah over each egg. Cover pan loosely and cook the eggs for a further minute for runny yolks, or until cooked to your liking.

   2. Meanwhile, thickly spread toast with hummus and place on warm plates. Top with the eggs, drizzle with a little extra oil and scatter over the sliced onion and mint leaves. Serve topped with chutney.

Notes
Dukkah is an Egyptian spice, nut and seed blend, available from Middle Eastern and gourmet food shops.

Source
delicious. - February 2007, Page 82
Recipe by Valli Little

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Roasted Red Pepper Dip Recipe

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

Cook Time: 10 min
Level: Easy
Yield: 1 cup (serving size 1/4 cup)

Ingredients

1/3 cup whole natural almonds
1 cup jarred roasted red peppers, drained
1 teaspoon red wine vinegar
1 tablespoon shallot
1 tablespoon olive oil
Salt and pepper

Directions

Preheat the oven to 350 degrees F. Put the nuts on a baking sheet and toast until fragrant, about 10 minutes. Let cool.

Put the nuts into a processor and finely chop. Add pepper, vinegar and shallots to the bowl and process until smooth. While the processor is running, drizzle the oil into the bowl. Season with salt and pepper and serve.

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Hummus Ma Lahma - Recipe for Hummus Ma Lahma

The Arabic Food Recipes Kitchen (The home of delicious Arabic Food) invites you to try recipe for  Hummus Ma Lahma. Enjoy tasty cooking of Arabic food and learn how to make the best Hummus Ma lahma.

Cook Time: 5 min  Level: Easy  Yield: about 3 cups

Ingredients

4 cups drained cooked chickpeas
2 cloves garlic
Salt
1/4 teaspoon crushed red pepper
1/2 cup tahini
1/4 cup water
4 to 6 tablespoons lemon juice, to taste, divided
6 tablespoons extra-virgin olive oil, divided
1/4 pound ground beef
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1/8 teaspoon ground pepper
1/8 teaspoon ground cumin
1 tablespoon chopped parsley
1/4 teaspoon sweet paprika
Pita bread wedges, for serving

Directions

In the bowl of a food processor, place the chickpeas. On a cutting board, mash the garlic cloves with 1/4 teaspoon of salt to a smooth paste with the side of a knife, then add this to the processor along with the crushed red pepper, tahini, water, 4 tablespoons of the lemon juice, and 2 tablespoons of the olive oil. Process until smooth, stopping to scrape down the sides as needed. Taste and adjust the seasoning by adding salt and additional lemon juice, if necessary, to taste. Transfer to a wide shallow bowl for serving and use the back of a serving spoon to form a well in the center of the hummus. Set aside.

In a small nonstick skillet over medium high heat, add the meat, allspice, cinnamon, pepper, cumin, and salt to taste and cook, stirring, until meat is browned and the spices are fragrant, about 4 minutes. Drain off any fat, then spoon the beef into the well of the hummus. Drizzle the hummus with the remaining olive oil and sprinkle with the parsley and paprika, to garnish. Serve with pita bread wedges.

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FoodNetwork 

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