Healthy Food Recipes

Baked kibbeh

Delicious traditional Lebanese baked kibbeh recipe.

Preparation Time 40 minutes
Cooking Time 35 minutes

Ingredients (serves 4)

120g (2/3 cup) Naytura Cracked Wheat
400g lamb mince
1 brown onion, coarsely grated
2 tbs chopped fresh mint
1/2 tsp ground allspice
2 tsp toasted pine nuts
1/4 tsp sumac
Olive oil, to grease
Natural yoghurt, to serve
Lebanese bread, to serve
Lemon wedges, to serve

Cucumber salad
4 Lebanese cucumbers, peeled, quartered lengthways, coarsely chopped
4 tomatoes, coarsely chopped
1/2 red onion, thinly sliced
1/2 cup fresh continental parsley leaves
1 tbs fresh lemon juice
2 tsp extra virgin olive oil
1 garlic clove, crushed

Method

1. Place cracked wheat in a heatproof bowl. Cover with boiling water. Set aside for 15 minutes. Drain through a fine sieve, pressing to remove excess moisture.

2. Place 350g mince and half the onion in a large bowl. Add the cracked wheat, mint and half the allspice, and season with salt and pepper. Use wet hands to mix until well combined.

3. Cook remaining mince in a non-stick frying pan over medium-high heat, stirring with a wooden spoon to break up any lumps, for 2 minutes or until mince changes colour. Add the remaining onion and cook for 2 minutes or until the mince is cooked and the onion is soft. Stir in the pine nuts, sumac and the remaining allspice. Season with salt and pepper. Set aside to cool completely.

4. Preheat oven to 200°C. Brush a baking tray with oil to grease. Divide the cracked wheat mixture into 16 even portions. Roll 1 portion into a ball. Holding the ball in the palm of your hand, press your index finger into the centre of the ball to make a cup shape. Place 1 teaspoon of the pine nut mixture in the cavity. Bring the edges together to seal, then roll into a slightly elongated egg shape. Repeat, in 15 more batches, with the remaining cracked wheat mixture and pine nut mixture.

5. Place the kibbeh on the prepared tray. Bake in oven, turning halfway through cooking and brushing occasionally with juices, for 30 minutes or until cooked.

6. Meanwhile, to make the cucumber salad, combine the cucumber, tomato, onion and parsley in a bowl. Whisk together the lemon juice, oil and garlic in a small bowl. Season with salt and pepper. Add the lemon dressing to the cucumber mixture and toss to combine.

7. Serve the kibbeh balls with cucumber salad, yoghurt, bread and lemon wedges.

Notes & tips

You can also serve these kibbeh balls as part of a mezze meal, which is a favourite in Lebanon. This "grazing" meal consists of a series of small dishes that are set out for guests to nibble on. Simply halve the size of the kibbeh and reduce the cooking time to 15 minutes. Serve with hummus, baba ghanoush, labne and Lebanese bread for a magnificent meal.

Freezing tip Cool at the end of step 5. Freeze in an airtight container for up to 2 months. Thaw overnight in fridge. Preheat oven to 200°C. Place kibbeh on a baking tray in oven until heated through.

Source
Good Taste - October 2007, Page 134
Recipe by Gemma Purcell
Save and share this recipe

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

Creamy Semolina Pudding

Ingredients

2 tablespoons ghee
1 cup semolina or 160 g
5 cups milk or 1250 ml
1½ cups sugar or 300 g
2 tins NESTLÉ® Cream or 340 g
2 tablespoons rose water

Preparation

In a large saucepan, melt ghee. Add semolina and stir for 6-8 minutes over a medium heat or until slightly changed in color.

Add liquid milk, sugar and NESTLÉ® Cream . Bring to boil and simmer with constant stirring over a low heat for few minutes or until it thickens.

Add rose water and stir then remove from heat and pour into a large platter or in individual cups. Set aside to cool then refrigerate. Serve directly from the fridge.

Save and share this recipe

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

Meixcan vegetarian burger recipe

Chef Jeenas Mexican vegetarian burger recipe is so tasty and delicious that the entire burger mixture was devoured all at once.

This is not a bean burger recipe but this vegetarian burger does contain some beans.

The base of the burger is a thick mashed potato with onions, carrots, sweetcorn, beans, red pepper and green chillies with Mexican seasonings.

Chefs recipe is not only an egg free burger recipe and vegan it is also gluten free as the vegetarian burger is coated in ground cornflakes.

Take a bite into the crisp golden burger and taste the flavours of Mexico.

Ingredients for Mexican burgers

3 Potatoes (approximately 400g)
1 Onion (diced small)
1 medium Red pepper (diced small)
2 large Tbsp frozen sweetcorn (or canned)
7 small Green chillies/Jalapenos (or to taste)
4 Small carrots (diced small)
1 large tsp Garlic paste
1 tsp Cumin powder
Pinch dried Oregano
1/2 tin Mixed beans
Cornflakes
Salt and pepper
Rice bran oil

Picture of a can of mixed beans in water.

Picture of the Mexican burger mixture.

How to make Mexican vegetarian burgers

Peel chop and boil the potatoes until soft.

Do not add salt to the water or any other ingredients.

Once cooked push the potatoes through a sieve to mash - do not add butter or any salt leave the potatoes plain.

Boil the carrots until soft, add sweetcorn cook for a few minutes or until defrosted in the water.

If using canned sweetcorn do not add to the carrots.

Fry the onions until they start to slightly soften.

Add the chilli and red peppers, keep frying gently.

Add the cumin and a little salt and black pepper, stir well.

Add the garlic paste, stir well.

Cook for five more minutes stiring constantly then switch off the heat.

Drain the carrots and leave to slightly cool.

Tip the carrots into a clean tea towel and very gently use your hands to remove any excess water from the carrots.

If you are using canned sweetcorn do the same with the sweetcorn to remove excess water.

Do not squeeze hard as the carrot need to keep the shape not mush.

Do the same with the beans then roughly chop at the beans - mainly the larger beans such as kidney beans, borlotti, pinto or cannelli.

The mashed potato should be gluey in texture - this is because of there has been no butter, salt or other ingredients added to it.

Add the chopped beans and onion mixture to the potatoes, add some salt to taste mix well.

Add the sweetcorn and carrots mix gently.

Grind the cornflakes to a fine powder with a pinch of salt.

Place a cooking ring on top of some cornflake powder.

Fill the cooking ring with vegetarian burger mixture.

Cover the burgers with cornflakes powder and pat some cornflakes up the sides of the burgers.

Lightly fry the veggie burger on one side for a few minutes.

Turn over the burger and cook for a few more minutes.

Once golden and heated all the way through remove the burgers.

Serve with bread, salad or as they are with ketchup, chilli sauce or mayonaise.

Fried Qatayef Bil-Kishta Recipe

Have you tried fried Qatayef during the month of Ramadan? Try this delicious Fried Qatayef Bil-Kishta Recipe and let your family and guests enjoy the best Ramadan desserts. Happy iftar.

Preparation time 15 minutes
Cooking time 20 minutes
Ingredients serves 10

1 tin NESTLÉ® Cream or 170 g
2 cups milk or 500 ml
½ cup corn flour or 60 g
1 tablespoon blossom water
20 large ready-made qatayef slices
2 cups oil for deep frying
3 cups sugar syrup or 750 ml
2 tablespoons ground pistachio nuts, for garnishing

Preparation

In a saucepan mix NESTLÉ® Cream , milk liquid and corn flour. Bring to boil with constant stirring until it thickens. Stir in the blossom water and set it aside to cool into room temperature.

Place one full tablespoon of the cooled prepared cream in the middle of each qatayef slice and seal firmly.

Deep fry the qatayef in hot oil until golden brown. Remove from the oil using a slotted spoon to remove any excess oil and dip them immediately in the syrup for few seconds then remove and place on a strainer.

Garnish with ground pistachios.

Cooking tips : Sugar syrup must be at room temperature to maintain the crispiness of the qatayef.

Save and share this recipe

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

Qatayef Asafiri Bil-Kishta Recipe

Qatayef is on of the most popular desserts recipes during Ramadan. Prepare for the month of Ramadan and learn how to make delicious Ramadan Desserts.

Ingredients

1 tin NESTLÉ® Cream or 170 g
2 cups milk or 500 ml
½ cup corn flour or 60 g
1 tablespoon blossom water
40 small ready-made qatayef slices or 600 g
½ cup ground pistachio nuts or 50 g, for garnishing
2 cups sugar syrup or 500 ml

Preparation

In a saucepan mix the NESTLÉ® Cream , milk liquid and corn flour. Bring to boil with constant stirring until it thickens. Stir in the blossom water and set it aside to cool to room temperature.

Place 1 full teaspoon of the cooled prepared cream on each qatayef slice and seal firmly halfway keeping the cream shown from one side.

Dip each qatayef piece from the open side in the ground pistachio.

Arrange in a large platter and serve with the sugar syrup.

Save and share this recipe

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

Nutrition

Nutrition is very important in keeping us healthy, there are lots of foods which have many health benefits.

This page is full of information about the health benefits some foods have.