Cauliflower Curry

Ingredients:

1 medium cauliflower

60ml cooking oil

1 medium onion, finely chopped

5 ml jeera (cumin) seeds

2 potatoes, peeled and cut into chunks

5ml chillli powder

2.5 ml borriee(turmeric)

1 ml ground koljander (coriander)

10 ml garam masala

30 ml fresh lemon juice

Method:

Break the cauliflower into florets and slice the remaining stem. Wash and soak in cold water for about 15 minutes, then drain well. Heat the oil in a deep saucepan and fry the onion until golden brown. Add the jeera seeds and the potatoes and fry for about 30 minutes. Stir in the cauliflower and fry for about 5 minutes, or until potatoes and cauliflower are tender and the mixture is dry. Add a little water during cooking to prevent the mixture sticking. Serve with rotis or white rice.

Variation:

Five minutes before removing the curry from the heat, add 125 ml green peas.

Broad bean dip & Moroccan mezze platter recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Broad bean dip & Moroccan mezze platter Recipe. Enjoy the Arabic Cuisine and  learn how to make Broad bean dip & Moroccan mezze platter Triangles.

Serves: 6

Ingredients

2 x 300ml tins broad beans, drained
2 small garlic cloves peeled and crushed
1tsp dried thyme leaves
1tsp ground cumin
pinch of salt
5tbsp extra virgin olive oil, plus extra for drizzling
good squeeze of lemon juice
pinch of paprika, to serve

Place all of the ingredients in a food processor and blitz until smooth. Taste and add any extra salt or lemon juice if needed. Transfer to a bowl and just before serving drizzle with a little olive oil and scatter with a pinch of paprika.

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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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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Butter Sauce

This recipe is really useful. It goes well with so many different things and is rich and delicious. I had it for lunch today over green beans and a poached egg. I tried Heston Blumenthal's method for making the egg and I'm impressed. Came out perfectly - the white soft but totally set and the yolk runny.
This sauce also works well over fried sprats (or tinned sardines), chicken, hard boiled eggs... what ever you have handy.

1 egg yolk
2 tbsp butter
1/4 tsp dijon mustard
1/2 tsp white wine vinegar

Put all the ingredients into a bowl over a pan of hot, steaming water. If you have a very thick bottomed pan you might just get away with making it straight in there (I have one that works) but it is much less likely to scramble over an indirect heat. Keep stirring while the butter melts and then until it begins to thicken. Serve immediatly.

Grilled Veggie Hummus Wrap Recipe

Photo: Grilled Veggie Hummus Wrap Recipe

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

Prep time: 10 minutes
Cook time: 10 minutes
Yield 2 servings

Ingredients

1 medium zucchini, cut in half lengthwise.
1 medium yellow squash, cut in half lengthwise
1 medium red bell pepper
1 medium green bell pepper
Salt and black pepper
Olive oil
1?2 cup shredded fresh spinach leaves
2 8-inch herbed or spinach flavored wraps
2 tbsp. Sabra Roasted Garlic Hummus

Directions

Drizzle squash and peppers with olive oil and season with salt and pepper.

Grill, turning frequently until outer skins of peppers are charred and squash is almost cooked through. Remove from grill and allow to cool.

Spread each wrap with 2 heaping tbsp. of Sabra Roasted Garlic Hummus. Sprinkle evenly with chopped spinach leaves.

Peel roasted peppers and remove stem and seeds. Slice into thin strips and set aside. Slice squash thinly on the diagonal.

Divide grilled vegetables in half and arrange over Sabra Hummus and spinach in center of wraps.

Roll one end in and tuck both sides while rolling. Squeeze as you roll to keep shape. Secure with toothpicks and slice in half on the diagonal.

More Arabic Food Recipes: 

Middle Eastern Platter
Harissa lamb & houmous flatbreads
Falafel & halloumi stacks
Spring green fattoush
Lamb couscous burgers with hummus and couscous tabouli
Spicy Hummus: Quick Chickpea Spread

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The Benefits of Enjoying Vegetarian Food Recipes

Vegetarianism is the act of eliminating meat from the diet. This includes chicken, fish, beef, pork, or any other form of meat. Some people choose this diet out of respect for animals, while others enjoy these eating habits for their health benefits. Below are some of the main benefits of eating healthy vegetarian food recipes.

Benefit 1: You will have lower levels of cholesterol, which is commonly caused by eating a lot of red meats.

Benefit 2: Vegetarianism helps to decrease the amount of toxins in the body. Fresh fruits and vegetables do not introduce nearly as many toxins as meat.

Benefit 3: You will have lower blood pressure, which is wonderful especially if you currently have high blood pressure.

Benefit 4: You will have a lower risk of heart attack or stroke.

Benefit 5: The food is delicious and will give you the energy your body needs.

Benefit 6: Vegetarian recipes are very nutritious! You will be eating a variety of vegetables, which are rich in nutrients and vitamins that your body needs to stay healthy.

As you can see, eating a vegetarian diet does not come without its own list of great benefits.

One of my favorite vegetarian food recipes is a simple salad with cheese cubes. It's incredibly delicious, and you can put almost anything in a salad. Finish it off with your favorite salad dressing and you have yourself a great meal or snack, depending on the size of your bowl!

Vegetarian food recipes are incredibly healthy for you and can be a lot of fun too. If you have any favorite meat recipes, you can alter them to become vegetarian by substituting meat for something else.

Get creative with your diet and have fun with your cooking. Your body will thank you, and so will your family.

Winter vegetable tagine recipe

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

Brighten up a winter's day with a vibrant vegetable tagine. The slow, gentle cooking brings out the sweetness of golden root vegetables such as carrots and kumara, accentuated by the natural sweetness of apricots, dates and honey, with the nuttiness of chickpeas for protein. Add a spoonful of aromatic spices, such as saffron, ginger and turmeric and it’s like basking in warm rays of sunshine.

Ingredients (serves 4)

1 tbs olive oil
2 onions, thinly sliced
2 large carrots, peeled, cut into 8cm lengths
1 large parsnip, peeled, cut into 8cm lengths
300g kumara, peeled, cut into 2cm pieces
300g butternut pumpkin, peeled, cut into 2cm pieces
2 tbs tomato paste
1/2 tsp cayenne pepper
1/2 tsp ground saffron (see Notes)
1 tsp each ground ginger and turmeric
2 cinnamon quills
Vegetable stock or water, to cover
400g canned chickpeas, drained, rinsed
2/3 cup (100g) dried apricots
8 soft, pitted dates
2 tbs honey
2 tbs chopped flat-leaf parsley or coriander
1/2 cup (40g) flaked almonds, toasted
Harissa and couscous, to serve (optional: see Notes)

Method

Heat oil in a large flameproof casserole over medium heat. Add onion and cook, stirring, for 5 minutes or until softened.

Add carrot, parsnip, kumara, pumpkin, tomato paste, cayenne, saffron, ginger, turmeric and cinnamon quills. Pour in enough vegetable stock or water to just cover and bring to a gentle simmer. Cover and cook gently for 45 minutes.

Add the chickpeas, apricots, dates, and honey. Season, then simmer for a further 20 minutes or until vegetables are tender and the mixture is thick and soupy.

Scatter with herbs and almonds. Serve with harissa and couscous, if desired.

Notes

Ground saffron is from selected supermarkets. Harissa is a Tunisian chilli paste from gourmet shops and delis.

Source
delicious. - August 2009, Page 62
Recipe by Jill Dupleix

More Arabic Food Recipes:

Moroccan Skirt Steak with Roasted Pepper Couscous
Baked Moroccan chicken and rice
Moroccan mince pilaf
Moroccan marinated sausages
Moroccan swordfish
Arabic Lamb and Potato Pie

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Samosa Chaat

Ingredients
For Samosa:
All purpose flour 2 cups
Carom seeds ½ tsp
Salt ½ tsp
Ghee 2 tbsp
Water to knead

For Samosa Fillings:
Potatoes 2 (boiled)
Green chilies 2 (chopped)
Coriander leaves 1 tbsp (chopped)
Red chili ½ tsp (crushed)
Chaat spice (chaat masala) ½ tsp
Salt ¼ tsp

For Chaat:
Samosas 2
Chickpeas ½ cup (boiled)
Yogurt ½ cup (beaten)
Chili powder ½ tsp
Chat spice ½ tsp
Onion 2 tbsp (chopped)
Mint chutney 2 tbsp
Tamarind chutney 4 tbsp
Sev 2 – 3 tbsp (chopped)

Method:

For Filling: Mash potatoes and mix with all the ingredients of samosa filling.

For Samsosa: In a bowl mix together all purpose flour, salt, carom seeds and ghee, knead with required water.

Cover and leave to rest for 30 minutes, make into balls, roll into a oblong. Cut from centre into two fill with potato stuffing, seal as shown.

Deep fry samosa on low flame till golden brown and crisp.

Remove and keep aside.

To Serve: In a plate put 2 samosas, press the samosas so that they break slightly, add the chickpeas and yogurt, sprinkle with chili powder and chaat spice.

Drizzle tamarind chutney, onion, mint chutney and garnish with sev.

Aloo Tikki

Ingredients:
3 large boiled aloo (potatoes)
1 tsp salt or as per taste
1/4th tsp ground black pepper
For Stuffing:
2/3rd cup matar (green peas) cooked or frozen peas defrosted
1/2 tbsp scrapped and minced ginger
1/4th tsp garam masala
1/4th tsp salt or to taste
Red chili powder to taste (optional)
1tsp coarsely ground dry-roasted cumin seeds
Oil for pan-frying.

Method:
Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly.
Divide the mixture into 10 equal portions and keep aside.
Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed.
Divide it into 10 equal portions.
Now wash and dry your hands and rub them with little oil.
Take each portion of potato mixture and make a ball.
Now taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.
Serve aloo tikki hot with chutney and stirred curd.
Note : Boil potatoes until fork-tender. Preferably, potatoes should be boiled well in advance before use. It would be better if they can be refrigerated for a short time.

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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Onion Bhajis

Ingredients:

• 1 large onion , sliced
• 200 g chickpea flour
• 1 tsp baking powder ,
• 2 tbsp rice flour
• ½ tsp chilli powder
• ½ tsp turmeric
• ½ tsp cumin powder
• ½ tsp coriander powder
• some salt
• 100 ml water
• 750 ml vegetable oil
• 1 saucepan
• 1 bowl
• 1 whisk
• 1 spoon
• 1 slotted spoon
• tray lined with paper towels

Method:

Put the oil into the pan and place it on a medium-high heat.

In a bowl, combine the chickpea flour, rice flour, baking powder, chilli, turmeric, cumin, coriander, salt and the water. Mix it together well and add the sliced onion.

Check the temperature of the oil by dropping a little batter into it. If it fries slowly, it is at the right temperature.

Carefully drop spoons of batter into the oil, making sure not to overcrowd the pan, which will make them stick together. Fry them for about 1-2 minutes or until the batter becomes a lovely golden brown. Remove them, place them to drain on the paper-lined tray, and repeat until all the bhaji are cooked.

Sprinkle over a little salt and your onion bhaji are ready to serve. They make a perfect appetiser and go well with coriander chutney or cucumber raita, both of which can be found on our website. Enjoy!

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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Easing into a Vegetarian or Vegan Diet Almost Painlessly

Many families and individuals are interested in switching from a primarily meat-and-potatoes type of diet to a vegetarian or even vegan diet. The health benefits are enormous, ranging from lowered cholesterol to increased energy. While the initial transition to a new diet can be difficult, there are many ways to replace meat and dairy products in your favorite meals. Cooking meals you love in a vegetarian or vegan style with meat substitutes can help curb cravings and get you on the right track towards your new diet. You can even increase savings depending on the kinds of replacements you buy and what type of meats you are eliminating.

There are a handful of meals that are easy to transition for a meat-free diet. Lasagna, for example, is typically prepared with layers of lasagna noodles, cheese, sauce and ground beef. Replacing the ground beef with tofu and spinach can taste wonderful and still make a hearty meal for the whole family. If you’re trying to cut eliminate dairy products, you can eliminate the cheese all together or find a vegan cheese substitute for your meal. Tacos are another meal that is easy to prepare without the use of meat. Processed meat replacements are available, along with the use of beans. Trying different combinations can help you prepare delicious meals without the use of any meat.

If you are interested in pursuing a vegan diet, you may have difficulty also avoiding milk and other dairy products. Luckily, there are a variety of milk substitutes that taste great and are cruelty-free. Almond milk is a nice choice for many people since it tastes slightly sweet and works great in recipes that call for milk. Many vegans and vegetarians are fond of soy milk, and its ready availability in most stores makes it a very popular option.

Trying to find substitutes for your favorite food can be a very helpful way to transition from a meat-based diet. Instead of thinking that you can never enjoy ice cream again due to a new vegan diet, you can look out for blends that have been made just for vegans. The number of vegetarians and vegans in the world is growing significantly, allowing you to enjoy a much broader range of products from which to choose.

Switching to a diet full of plants and other forms of protein rather than meat and dairy products is not only good for your body, it’s also a wonderful change for the environment. Taking the time to find different food and drinks free of animal by-products and meat will ease the transition and reduce habit-induced cravings. As you browse through the safe products, you will likely notice that many of the items available allow you to prepare similar meals as before. Soy milk, tofu and meat replacements can easily fit into recipes you typically follow, so that cravings aren’t difficult to tackle. By researching the substitutes that are available, you can begin following a healthy vegetarian or vegan diet and be well on the way towards a healthier body.

Article written by Sara Woods, a writer for Coupon Croc; Visit us for Argos discounts to save on health supplements, kitchen appliances, and everything you need to maintain a healthy diet.

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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Spring green fattoush - How to make spring green fattoush

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try spring green fattoush  Recipe. Enjoy our salad recipes and  learn how to make spring green fattoush.

Savour all the flavours of spring in every bite with this elegant, seasonal salad

Easy
Serves 6-8 as a starter or side
Prep 40 mins
Cook 10 mins
Vegetarian

Ingredients

500g broad beans , frozen or fresh
1 cucumber
3 wholemeal pitta breads
zest and juice 1 lemon
4 tbsp olive oil
1 tsp caster sugar
20g bunch mint , smaller leaves picked, rest very roughly chopped
20g bunch flat-leaf parsley , very roughly chopped
small bunch chives , snipped
170g feta cheese , crumbled

Method

First get all the ingredients ready. Bring a pan of water to the boil, add the beans and boil for 2-3 mins until just tender. Drain, rinse with cold water to cool, then drain again. Pod the beans from their skins into a large mixing bowl, discard the skins. Halve cucumber lengthways, scrap out the seeds using a teaspoon, then slice into half-moons and throw in with the beans. Split the pittas so you have 6 thin circles of bread, then toast.

Whisk together lemon zest, juice, olive oil and sugar with plenty of seasoning. Pour over the beans and cucumber, add all the herbs and toss together. Tear the toasted pitta into pieces and add this to the salad with the crumbled feta. Toss together very gently - hands are best - then pile onto a platter to serve.

Nutrition per serving

264 kcalories, protein 13g, carbohydrate 22g, fat 15 g, saturated fat 5g, fibre 7g, sugar 4g, salt 1.12 g

Recipe from Good Food magazine, May 2010.
 
More Arabic Food Recipes:

Lamb couscous burgers with hummus and couscous tabouli

Spicy Hummus: Quick Chickpea Spread
Hummus Ma Lahma

Tabbouleh with Chicken and Red Pepper
Middle Eastern Eggplant Salad

Spicy Lamb Kebab 

 

Save and share spring green fattoush recipe

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Herbs and Grains Soup - How to Make Herbs and Grains Soup

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Herbs and Grains Soup Recipe. Enjoy Soup recipes and  learn how to make Herbs and Grains Soup.

Ingredients

½ Kilo ground meat
1 Tbsp lemon zest
2 Tbsps chopped dill
Salt & pepper
2 Tbsps olive oil
1 onion, chopped
1 tsp garlic, finely chopped
½ cup soaked yellow lentil
½ cup soaked Egyptian rice
2 cup stock
1 Tbsp chopped mint
1 Tbsp chopped basil
1 Tbsp chopped parsley
1 Tbsp chopped coriander
1 Tbsp chopped spinach
1 tsp saffron
½ cup yogurt
2 Tbsp flour
1 Tbsp lemon juice

Method

• Mix ground meat with lemon zests and dill. Season with salt & pepper then shape into small balls.
• Put meatballs in the oven pan. Leave in the oven until totally cooked.
• Heat oil in a pan then add onion and garlic then lentil and rice and stir.
• Add stock to the mixture until boiling then reduce the heat and simmer until cooked.
• Add the meatballs and the herbs. Leave until simmering.
• Mix yogurt with flour, stir.
• Melt saffron in a teaspoon hot water then put over the yogurt, then add the mixture to the stock until start simmering and getting thick.
• Serve hot with lemon juice.

More Arabic Food Recipes:  

 

Lebanese Lentil Soup

Baba ghanoush 

Labne

Labneh Recipe
Fried Meat Sambousek
Red Pepper hummus 

Save and share Herbs and Grains Soup 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
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How to cook fried Vegetarian Bee Hoon

Chinese style fried vegetarian bee hoon with mixed vegetables and shitake mushrooms. This dish is suitable for vegetarians, personal diet or healthy eating. No garlic, no spring onions, no meat. Just vegetables.

Ingredients for Vegetarian Bee Hoon:

• 400 g rice vermicelli (beehoon)
• 200 g bean sprouts, rinsed and drained
• 20 dried or fresh shitake mushrooms, for dried shitake, soaked till soft, discard the stems and slice the caps
• 200 g round cabbage, sliced thinly
• 100 g french beans, sliced into ½ inch
• 150 g carrots julienned
• 2½ tablespoons light soy sauce
• 600 ml vegetable stock
• 1½ teaspoons salt to meet taste
• Pepper to taste
• Vegetable oil for frying

Method:

1. Soften vermicelli in cold water for 15-30 minutes till soft. Drain and set aside.

2. Heat oil in wok over high heat and add shredded mushrooms and carrots and stir-fry until fragrant. Add sliced cabbage, french beans, bean sprouts, soy sauce and vegetable stock. Stir evenly then braise over low heat for 5 minutes.

3. Add vermicelli. Cook until water is absorbed. Season with salt and pepper. Stir continuously to coat all the noodles and incorporate all the vegetables. (Be careful or bee hoon will stick)

4. Use tong or a large pair of chopsticks to toss the vermicelli, so as not to risk breaking it up and making it mush.

5. Serve hot.

Ketchup

I was having a domestic goddess like day today and made three bottles of this! It's from a Jaime Oliver programme I think.

2 onions
2 tsps fennel seeds
2 heaped tsps coriander seeds
4 cloves
2 thumb size pieces of ginger
4 cloves garlic
2 red chilies
500g ripe tomatoes
handful of fresh basil
1 litre passata
250 ml red wine vinegar
50g brown sugar
12 level tbsp sucralose (splenda)

Chop and sweat the onions with a little olive oil for 15 minutes. Grind the fennel seeds, coriander seeds and cloves with a coffee grinder or pestle and mortar and add to the onions. Chop the ginger, garlic and chili and add. Halve the tomatoes and add with the passata, vinegar, sugar and sweetener. Cut the leaves off the basil and set aside. Chop the stems and add. Simmer uncovered for about 30 minutes. Take off the heat and add the basil. Blend it in batches and sieve. Bottle in sterilised jars.

Note - my kids liked this but much prefered the next batch where I used about 170ml of vinegar instead. I loved the sharper one but it's not so kid friendly.