Middle Eastern Food Recipes View RSS

Cheese fatayer puff pastry recipe 12 Jan 2018 3:45 PM (7 years ago)

Serves 12
15 Mins

Ingredients

6 Kiri® square portions
100g mozzarella cheese
30g double cream cheese
2 tablespoons canned pesto sauce
Readymade puff pastry
6 dried tomatoes (chopped)

For the cream:

2 kiri squares
1 tablespoon double cream cheese
2 tablespoons Kiri® (jar)

Cooking Directions

1 Combine the mozzarella, the double cream, the Kiri squares and dried tomatoes using a blender.

2 Cut the pastry into 12 circles and spread a little pesto sauce on each one of them.

3 Place 1 tablespoon of stuffing over each pastry circle.

4 Seal the fatayer and bake them in a pre-heated oven for 15 minutes or until golden.

KIBBEH (BEEF AND BULGUR WHEAT MEATBALLS) RECIPE 12 Jan 2018 3:43 PM (7 years ago)

Middle Eastern kibbeh is a finely ground paste of bulgur, onions, and lamb or beef, which is formed into patties or balls, filled with coarsely ground, sweetly spiced meat, onions, and pine nuts, and deep-fried.

MAKES 16

Ingredients

For the Filling

1 tbsp. olive oil, plus more to garnish
1 medium yellow onion, roughly chopped
8 oz. ground beef sirloin
1 tsp. kosher salt
1⁄4 tsp. ground allspice
1⁄4 tsp. ground cinnamon
1⁄4 cup pine nuts, toasted
1 tbsp. ground sumac, plus more to garnish

For the Shell

1 1⁄2 cups fine bulgur
1 tbsp. kosher salt
1⁄2 tsp. ground allspice
1⁄2 tsp. ground cinnamon
1⁄4 tsp. ground black pepper
1 small yellow onion, finely chopped
1 1⁄2 lb. lamb shoulder, trimmed of all fat and sinew
Canola oil, for frying
Plain yogurt, for serving
Mint leaves, to garnish

Instructions

For the filling: Heat oil in a 12" skillet over medium heat. Add onion, and cook, stirring, until soft, about 10 minutes. Add beef, and cook, breaking it up with a wooden spoon, until no longer pink, about 7 minutes. Add salt, allspice, and cinnamon, and cook, stirring, until meat begins to brown, about 4 minutes more. Transfer to a bowl, stir in nuts and sumac, and let cool.

For the shell: Rinse bulgur, squeeze out excess water, and place in a large bowl. Add salt, allspice, cinnamon, pepper, and onion, and set aside. Grind lamb twice in a meat grinder, and add to bulgur mixture; knead mixture in bowl into a pliable paste, about 5 minutes. Cover bowl with a clean dish towel.

Shape about 1⁄4 cup of the bulgur-meat paste into a ball, moistening your hands with water as you work. Hold ball in one hand and insert index finger of other hand into center to form a hole. Shape ball into a thin-walled (about 1⁄4"-thick) oval with an opening at one end by molding ball around finger, gradually tapering closed end. Mend any cracks in shell with a moistened finger. Fill hole with 1 1⁄2 tbsp. of the filling. Moisten edges of opening, then gather edges together to seal. Gently form kibbeh into the shape of an egg, and keep moist under a clean dish towel. Repeat shaping with remaining filling and bulgur-meat paste to make 16 egg-shaped balls in all.

Pour oil to a depth of 2" into a 6-qt. Dutch oven, and heat over medium heat until a deep-fry thermometer reads 375°. Working in batches, fry kibbeh until browned all over, about 4 minutes. Drain on paper towels. Transfer to a serving platter, and spoon some yogurt on the platter alongside the kibbeh. Drizzle oil over yogurt, and sprinkle with more sumac. Serve with mint leaves on the side.

Source: Saveur

Tabouli Salad Recipe (Tabbouleh) Recipe 31 Dec 2017 12:12 PM (7 years ago)

Tabouli salad or Tabbouleh is a simple salad of very finely chopped vegetables, lots of fresh parsley and bulgur wheat, all tossed with lime juice and olive oil.

Prep Time: 20 minsTotal Time: 20 mins
Yield: 6-8
Category: Salad
Cuisine: Middle Eastern

Ingredients

1/2 cup extra fine bulgur wheat
4 firm Roma tomatoes, very finely chopped
1 English cucumber (hothouse cucumber), very finely chopped
2 bunches parsley, part of the stems removed, washed and well-dried, very finely chopped
12-15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
4 green onions, white and green parts, very finely chopped
Salt
3-4 tbsp lime juice (lemon juice, if you prefer)
3-4 tbsp Early Harvest extra virgin olive oil
Romaine lettuce leaves to serve, optional

Instructions

1. Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
2. Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
3. Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
4. Now add the the lime juice and olive oil and mix again.
5. For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or “boats” for the tabouli.
6. Other appetizers to serve next to tabouli salad:Hummus; Baba Ganoush; or Roasted Red Pepper Hummus

Notes

• The finer you chop the vegetables, the better. See additional tips above.
• To serve a smaller crowd, simply cut the recipe in half.
• You can keep tabouli refrigerated in a tight-lid container for 2 days or so. It’s important to try and drain some of the juice out before refrigerating leftover tabouli.

Source: The Mediterranean Dish

Fried chicken biryani recipe 31 Dec 2017 11:43 AM (7 years ago)

"Biryani " is a mixed rice dish with spices, rice, meat or vegetables. Though biryani is originated in Persia, it is more popular in malabar areas in Kerala.Here am sharing a special chicken fried Dum biryani. For this you can either deep fry or shallow fry the chicken, then mixed with the gravy / masala and finally the dum process which makes the biryani heavenly taste.

INGREDIENTS

Marinade
1000 grams Chicken
1 tablespoon turmeric
2 tablespoon Chicken masala
1/2 tablespoon red chilli powder
1 tablespoon garam masala
1 tablespoon Paprika Powder or Kashmiri Red Chilli
1/2 tablespoon pepper powder
3 tablespoon Yoghurt / Lime Juice
Salt to taste
8 tablespoon Oil

Gravy
2 bulbs(approx 80 grams) garlic
100 grams Ginger
4 (approx 580 rams) ripe tomatoes
3 (approx 400 grams) red onion
3 tablepoon Oil
Salt to taste

Garnish
2 (approx 250 grams)  onion
1 bunch coriander leaves
25 numbers Cashew nuts
3 tablespoon ghee
2 tablespoon Oil
salt to taste

Rice
5 cups Water
3 cups(approx 600 grams1)  Tilda Basmati Rice
1 inch Dried Ginger
5 numbers Pepper Corns
5 numbers green cardamoms
1 Star Anise
3 inch cinnamon stick
2 numbers Cloves
1 Bay Leaf
1/2 tablespoon ghee
salt to taste
15×15 inch Cheese Cloth
5 inch Cotton String

Dough
1 cup plain flour
Water as required

Instructions

1. Chicken – I choose drumsticks and thighs, (thigh has the best meat of chicken). Skin removed, and shave off most fat.
2. Mix all ingredients (except oil) under ‘marinade’ and rub into the chicken, marinate overnight for best results, if not atleast for 4 hours in a fridge, covered.
3. Chop ginger / garlic / tomatoes / onion finely and store separately.
4. Clean and cut the coriander leaves.
5. Wash rice once and soak in cold water for 30 minutes. Drain, keep aside till required.
6. Step 1 – Frying Chicken
7. In a non-stick pan, heat half the oil under ‘marinade‘ section, fry half at a time, the chicken pieces, about 6 minutes on each side. Maximum for about 15 minutes, as we want only about 70% done chicken.
8. Using a slotted spoon, spoon the fried pieces onto a plate spread with kitchen towel, to absorb excess oil.
9. Step 2 – Preparing the Garnish
10. While the chicken is getting fried, heat oil under the ‘Garnish‘ section, sauté the cashew nuts for about 2 minutes on low flame, till lightly golden brown on all sides equally.
11. In the same oil, fry the onions till they are crispy. Add salt while doing this, this helps the onion sweat fast and get crispy.
12. Keep aside till needed.
13. Step 3 – Preparing the Gravy
14. Heat the oil under the ‘Gravy Section‘, sauté the onions along with salt, on medium flame till soft and caramelised (about 15 minutes), while stirring occasionally.
15. Add ginger and garlic and sauté for 5 minutes.
16. Add the tomatoes and sauté till soft and melted, about 15 minutes on medium flame.
17. Step 4 – Rice
18. In the cheese cloth, gather all spices under the ‘Rice‘ section and tie it up, this is known as `Potli` in Northern India.
19. Bring to boil the water along with salt, ghee and polti, lower the flame. Remove the potli.
20. Tip over the rice, bring it to boil, lower flame and simmer for 10 minutes till about 50% done.
21. Leave it open, or better still spread on a large serving tray and allow the steam to escape and the rice to cool down, this prevents the rice from further cooking.
22. Step – 5 Layering and Baking
23. Make a dough of the flour and water under the ‘dough‘ section, roll into a long strip and apply on the edges of the deep bottomed pan.
24. Apply 1 tbsp ghee on all sides of the vessel, (use the ghee mentioned in the ‘Garnish‘ section).
25. Spread a layer of gravy and some chicken pieces. Top it with a layer of rice and spread little ghee, cashew nuts and coriander leaves.
26. Repeat the above step till you have a last layer of rice, decorate with the remaining, coriander leaves, cashew nuts, fried onions and ghee, evenly across the top.
27. Secure the lid on the dough. In a pre-heated oven, cook for 30 mins on medium.
28. Serve hot with a cooling cucumber raita, lime pickle, masala poppadum and sweetened Indian butter milk (aka Lassi).
29. You could also hard-boil eggs, quarter them and decorate on the rice.

Fatayer bil-Sabanegh / Spinach Triangles Recipe 30 Dec 2017 3:03 PM (7 years ago)

Makes 25-30

The dough for these triangles is used with a number of fillings to make both the triangles below, and the fried crescents known as sambusak in the following recipe. You can vary on the spinach filling here by using purslane (leaves only), sorrel, Swiss chard, dandelion or wild thyme. Whichever you chose, the quantities and instructions will be the same as below.

Ingredients

150g plain white flour
¼ tsp salt
1 tbsp extra virgin olive oil, plus extra to brush dough
200 g spinach, shredded into thin strips
1 small onion, very finely chopped
¼ tsp Adonis ground black pepper
1 tbsp Adonis sumac
1 tbsp pine nuts
Juice of ½ lemon, or to taste
1 tbsp extra virgin olive oil

Cooking instructions

Mix the flour and salt in a mixing bowl and make a well in the centre. Add the oil to the well and, with the tip of your fingers, mix the oil with the flour until well incorporated. Gradually add 90-100 ml water (it is difficult to measure the exact amount of water as it depends on the brand of flour you are using), knead until you have rough dough.

Remove the dough onto a lightly floured surface and knead for 3 minutes. Invert the bowl over the dough and let it rest for 15 minutes. Knead for another 3 minutes, or until the dough is smooth and elastic. Form into a ball, cover with a damp cloth and let it rest for 5 to 10 minutes.

Put the chopped spinach in a mixing bowl, sprinkle with a little salt and rub the salt in with your fingers until the spinach wilts. Squeeze the spinach dry and place in a clean bowl. Separate the leaves.

Put the chopped onion in a small bowl. Add a little salt and Adonis ground black pepper and rub the seasoning in with your fingers to soften it. Add to the spinach together with the Adonis sumac, pine nuts, lemon juice and olive oil. Mix well. Taste and adjust the seasoning if necessary. The filling should be quite strongly flavored to offset the rather bland pastry. Cover with ac clean kitchen towel and set aside.

Divide the dough into two balls. Place one on a lightly floured surface. Flatten it slightly and sprinkle with a little flour. Roll out into a large circle, about 2 mm thick, turning over the dough regularly and sprinkling with a little flour every now and then so that it does not stick. Use a 7 cm round pastry cutter (if you do not have pastry cutters, use a thin edged glass or cup) to cut the flattened pastry into as many circles as you can. Pick up the excess pastry, knead together and let it rest under the damp cloth.

Preheat the oven the oven to 230 degree.

Turn the circles over, put a teaspoon of stuffing in the middle of a circle. Lift two sides each one third of the circle, and with your thumb and index finger pinch them together half way down, making a thin raised joint. Lift the open side if the circle and pinch it equally to both loose ends to form a triangle with a thin raised inverted y in the middle-make sure you pinch the pastry tightly together so that it does not open during baking. Carefully transfer the filled triangle onto a non-stick baking sheet, or one lined with a silicone pastry mat or parchment paper, and makes the remaining triangles until you have finished both dough and filling. Brush them with a little olive oil.Bake in the preheated oven for 10-12 minutes, or until golden brown. Serve warm or at room temperature. These freeze very well, either before baking or after. All you have to do is to let them thaw and either bake them as above, or reheat in a medium oven.

Sayadiyeh / Lebanese Fish "Risotto" Recipe 30 Dec 2017 2:34 PM (7 years ago)

Serves 4

You can turn this plain sayadiyeh into a "Sayadiyeh Royale" by adding 60g pine nuts - saute the nuts in a little butter until golden brown and stir into the rice just before serving.

Ingredients

400g white short grain rice
500g fish heads
1 kg white fish filets or steaks
Sea salt
Vegetable oil for frying
4 medium onions, sliced
1 tsp Adonis Fish Spices
1 lemon, quartered

Cooking instructions

Rinse the rice under cold water, then let soak in cold water for about half an hour.

Put the fish heads in a saucepan. Add 900 ml water and place over a medium heat. Just as the water is about to boil, skim the surface clean. Boil gently for 15 minutes.

Rinse the fish filets or steaks in cold water. Pat them dry with kitchen paper and rub them lightly with salt. Fill a large, non-stick frying pan with vegetable oil to a depth of 1 cm. and place over medium heat. When the oil is hot - dip a piece of bread in the oil; if the oil bubbles around it, it is ready - fry the fish for 1 minute on each side to seal it. Remove with a slotted spoon onto a double layer of kitchen paper to drain off the excess oil.

Add more oil to the pan to deep fry the onions and wait until the oil is very hot before adding the sliced onions. Fry until they caramelize and turn a rich brown - be careful not to let them burn. Remove with a slotted spoon onto several layers of kitchen paper to drain off any excess oil. Spread the onions thinly to drain well and become crisp.

Strain the fish stock. Return to the pan and add three quarters of the fried onions. Reserve the rest for the garnish. Bring back to boil, and then lower the heat and simmer for 10 minutes or until the stock takes the color of the onions. Strain the brown stock. Liquidize the onions and return to the stock.

Put the stock and onions in a clean saucepan and place over medium heat. Drain the rice and add to the stock together with any loose fish flakes from the fried filets or steaks. Season with the Adonis Fish Spices and salt to taste and bring to boil. Reduce the heat to low, cover the pan and simmer for 15 minutes, or until the rice is done and the liquid is fully absorbed. Place the fish filets on top of the rice. Wrap the lid of the pan with a clean kitchen towel and replace over the pan. Let it sit for a few minutes, or until the fish is done to your liking. Carefully transfer onto a serving dish, making sure you place the fish in top of the rice. Scatter the reserved crisp onions all over. Serve hot or at room temperature with the lemon quarters.

Shish Taouk / Chicken Kebabs Recipee 30 Dec 2017 2:30 PM (7 years ago)

Serves 4-6

Here is a wonderful variation on shish kebab, which you can also prepare with drumsticks or chicken wings.

Ingredients

800g boneless chicken meat (both white and dark) , cut into pieces about 3 cm squared
6-8 garlic cloves, crushed
2 tbsp extra virgin olive oil
Juice of 1 lemon, or to taste
1 tsp Adonis Shish Taouk Spices
Sea salt
1 large pita bread, opened at the seam
10 large cloves garlic, chopped coarsely
Sea salt
100 ml sunflower oil
100 ml extra virgin olive oil
3-4 tbsp full fat yoghurt (labneh)
1 medium potato, boiled and mashed
1 large pita bread, opened at the seam

Cooking instructions

Mix all the ingredients for the marinade together in a large mixing bowl. Add the chicken. Mix in well. Let it marinate for about 2 hours.

Put the chopped garlic and a little salt in a mortar and pound with a pestle until reduced to a very fine paste. Drizzle in the oil very slowly, stirring constantly as if you were making mayonnaise. You should end up with a dip with a consistency that is a little looser than mayonnaise. If you find the dip too strong, add strained yoghurt or mashed potatoes or a combination of both. You can also make the dip in a food processor if you have a small enough bowl for the amounts given above.

Turn your grill on to maximum heat or prepare a charcoal fire-the latter being an unbeatable way to grill the meat.

Thread equal quantities of chicken cubes onto 8-12 long metal skewers. Dont cram the pieces too close to each other to allow them to cook evenly. Grill for 5 minutes on each side, or until done to your liking. Arrange the two layers of pita bread one on top of the other. Slide the chicken kebabs off the skewers onto the bread. Serve immediately with the garlic dip.

Easy to Make Lebanese Baklava Rolls Recipe 30 Dec 2017 2:12 PM (7 years ago)

Baklava, aka Baklawa is a Middle-Eastern dessert whose origins may go as far back as B.C times to the Assyrian civilization.  Through the centuries, many neighboring countries adopted the delicacy and created their own versions.  Today there are dozens of types of “Baklava” grouped in Lebanese Cuisine under “Arabic Sweets”.  In its basic form, Baklava is made of fillo dough, nuts, and sugar syrup and in this post, we’re going to feature a simple recipe of walnut Baklava “fingers.”

Summary: Our Lebanese Baklava Rolls recipe is very easy to prepare at home and it yields delicious authentic Baklava fingers.

Baklava Rolls Ingredients (12 servings)

1 pack of Fillo Dough, thawed
1 cup of coarsely grinded walnuts*
1/3 cup of finely grinded pistachio
7 drops of Orange Blossom Essence**
1/3 lb of sweet/unsalted butter, melted
2 teaspoons of sugar
optional: A tiny hint of nutmeg powder, ground cloves and ground cardamom
* You can substitute walnuts with pine nuts, pistachio, cashew or your favorite nuts ** You can substitute Orange Blossom Essence with twice the quantity of Orange Blossom Water

Baklava Sugar Syrup Ingredients

1 cup of sugar
3/4 cup of water
1/2 teaspoon of lemon juice
1 teaspoon of  Orange Blossom Water
Brush Butter on Fillo Dough
Add Nuts to Fillo Dough
Roll Into a 3/4 Inch Thick Dough
Cut Into 2-inch Pieces and Place in Tray
Bake For 30 Minutes at 350F
Add Syrup and Decorate With Pistachio

Preparation Method

Baklava Stuffing: Mix the ground walnuts or your favorite nuts with 2 teaspoons of sugar and a few drops of Orange Blossom Essence. Alternatively, you could use 1 teaspoon of regular Orange Blossom Water.

Baklava Rolls: Place one sheet of thawed fillo dough on a cutting board then lightly brush it with melted butter. Repeat the process by placing 3 more fillo dough sheets on top of one another while buttering each sheet prior to placing the next one. Add 4-5 teaspoons of the Baklava Stuffing along the width of the dough. Roll tightly until the thickness of the roll is about 3/4th of an inch. Cut along the roll to separate it from the leftover fillo dough sheet, which could be used for another roll. Cut the Baklava roll into a few pieces, a couple of inches each then place in a buttered baking tray and brush rolls one last time with a bit of butter. Bake in oven at 350 degrees for about 30 minutes. The color of a perfectly cooked baklava dough should be light brown/golden, but not too dark as the taste can change.

Preparing the Simple Sugar Syrup: While the Baklava is baking, mix 1 cup of sugar with 3/4 cup of water, place in a pot on medium heat stirring occasionally. Once it starts to boil add the lemon juice then lower the heat to the min and let simmer for 10-15 minutes. Once done, add the Orange Blossom Water at the end and let it rest and cool down. In our case and since we like to avoid bleached products, we used brown sugar in preparing the syrup which yielded the dark brown color. However you can make it with white sugar which would yield a transparent syrup with a lighter flavor.

Soaking the Baklava: After the Baklava is baked and while it’s still hot, immediately pour a few tablespoons of simple sugar syrup all over the rolls and let the dough absorb it. Sprinkle a bit of pistachio on each piece for decoration and let rest for 45-60 minutes prior to serving. Baklava can be stored at room temperature (in an air-tight container) for 2-3 weeks.

Preparation time: 1 hour(s)
Cooking time: 30 minute(s)
Diet type: Vegetarian
Number of servings (yield): 12
Culinary tradition: Middle Eastern

Source: Mama’s Lebanese Kitchen

Broad bean, feta and toasted sesame hummus recipe 30 Dec 2017 4:17 AM (7 years ago)

An Ottolenghi-style feta dip, perfect to kick off a late lunch this summer.

INGREDIENTS

31/4 cups (500g) frozen broad beans, blanched, refreshed, peeled
2 tbs tahini
400g can cannellini beans
2 garlic cloves, crushed
Juice of 11/2 lemons
200g feta
2 tbs sesame seeds, toasted
FlFlowering garlic shoots (from Asian grocers) and grissini, to serve

METHOD

1 Place broad beans, tahini, cannellini beans, garlic and lemon juice in a food processor and whiz until smooth. Add feta and whiz until smooth and combined. Season.

2 Spread hummus onto a serving plate and scatter with sesame seeds and garlic shoots. Serve with grissini to dip in.

Phoebe Wood
Delicious

Shish Kebab / Lamb Kebabs Recipe 30 Dec 2017 4:03 AM (7 years ago)

Serves 6

Sunday is kebab day in the Lebanese mountains and these kebabs are often on the menu, served with hummus and salad.

Ingredients

800 g lamb, meat from the leg, skinned, trimmed of most of the fat and cut into chunk as about 3 cm squared
1 tsp Adonis Barbeque Spices
Sea salt
Baby onion
1 large pita bread, opened at the seam


Cooking instructions

Put the meat in a mixing bowl. Add the Adonis seasonings and salt and to taste. Let it marinate for about 2 hours.

Thread the meat onto 8 skewers, inserting a peeled baby onion in between every two pieces of meat. Grill over high heat for 3-4 minutes on each side, or until done to your liking. Arrange the two layers of pita bread one on top of the other. Slide the meat off the skewers onto the bread. Serve immediately.

Kaak el Eid / Party Cookies Recipe 30 Dec 2017 4:01 AM (7 years ago)

Makes about 50

Ka'k el-eid are delicious ring-shaped cookies with a rather exotic taste imparted by the mastic and spices. They are particularly associated with Easter, but are also made for other feasts-"eid" means feast in Arabic.

Ingredients

250 g fine semolina
¼ tsp finely ground Adonis mastic
1/8 tsp Adonis Nutmeg Ground
Scant ¼ tsp Adonis Mahlab Ground
1/8 tsp fast action or easy bake yeast
100g unsalted butter, softened
75 g golden caster sugar
100 ml whole milk

Cooking instructions

Mix the semolina, Adonis mastic, Adonis nutmeg, Adonis mahlab and yeast into a mixing bowl. Add the softened butter and, with the tips of your fingers, rub together until the fat is fully incorporated.

Mix the sugar and milk in a small jug until the sugar is completely dissolved.

Add the sweetened milk to the semolina mixture and knead until you have a smooth and malleable pastry. Cover with a wet, although not dripping, kitchen towel and let it rest for 1 ½ hours.

Preheat the oven to 120 C°.

Pinch off a small piece of semolina pastry and shape into a ball the size of a small walnut. Roll it into a thin sausage about 1.5 cm thick and 11 cm long. Bring both ends together and slightly press one on top of the other to make a ring, about 5 cm in diameter. Lift delicately onto a non-stick baking tray or line on a silicone pastry mat or parchment paper. Continue making the cookies until you have finished the pastry. You should end up with about 50.

Bake in the preheated oven for 12-15 minutes, or until lightly golden and crisp. Leave to cool before serving or packing in an airtight container, where they will keep for about two weeks stored in a cool place.

Tabbouleh with Chicken and Red Pepper Recipe 19 May 2014 12:51 PM (10 years ago)

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Tabbouleh with Chicken and Red Pepper Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes 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)

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 Middle Eastern Food Recipes: 

Seared Strip Steak with Lemony Couscous Tabbouleh Recipe 
Grape Leaves with Pomegranate Molasses
Homemade Cheese
Chicken Drumsticks and Peanuts
Chicken skewers with hommus
Sirloin and Vegetable Kebabs     

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Lamb Meatballs in Tomato Sauce Recipe 14 Apr 2014 10:22 PM (11 years ago)

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lamb Meatballs in Tomato Sauce Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Lamb Meatballs in Tomato Sauce.

This recipe can be made weeks ahead and frozen in the casserole dish in which it will be heated and served. Allow dish to thaw in refrigerator for two days before cooking. Yield: Makes 10 servings

Ingredients

1 (5.25-ounce) box tabbouleh mix, minus spice packet
2 pounds ground lamb
1 yellow onion, finely chopped
1 large garlic clove, finely chopped
1 tablespoon dried mint flakes
1 tablespoon dried parsley flakes
1 1/2 teaspoons salt
3/4 teaspoon freshly ground pepper, divided
3/4 teaspoon ground cumin, divided
1/2 teaspoon ground cinnamon, divided
4 tablespoons extra-virgin olive oil
2 (15-ounce) cans tomato sauce
2 large whole bay leaves

Preparation

1. Place tabbouleh in a large heatproof bowl; add 1 cup boiling water, cover, and let stand 30 minutes. Add lamb, next 5 ingredients, 1/2 teaspoon pepper, 1/2 teaspoon cumin, and 1/4 teaspoon cinnamon. Mix well with hands, and shape into golf ball-size meatballs. Lightly spritz meatballs with cooking spray.

2. Coat a large heavy pot or Dutch oven with cooking spray, add 2 tablespoons olive oil, and heat 2 minutes over high heat. Brown meatballs in 3 batches over medium-high heat, about 5 minutes per batch, shaking pot so meatballs brown evenly. Add remaining olive oil as needed. Drain browned meatballs on paper towels.

3. Deglaze pot with 1 cup water, cooking 2 minutes over medium heat and stirring to loosen browned particles. Add tomato sauce, bay leaves, and remaining pepper, cumin, and cinnamon. Bring to a boil, and return meatballs to pot; cover and simmer 10 minutes. Discard bay leaves, and serve meatballs and sauce warm, or freeze.

Note: If freezing, cool meatballs in sauce 30 minutes, transfer to a shallow 4-quart freezer-to-oven casserole dish, and cover with aluminum foil; label and date the container. To reheat thawed meatballs, bake, still wrapped in foil, at 350° for 45 minutes or until warm.

Suzanne Williamson Pollak, MyRecipes
MAY 2007

More Middle Eastern Food Recipes:    
 
Moroccan meatballs with herb couscous recipe 
Kibbeh Meatballs with Spiced Yogurt Sauce recipe 
Lamb kofte tagine recipe 
Home-style doner kebab recipe 
Paprika lamb kebab wraps recipe 
Lamb kofta with fattoush recipe 

Save and share Lamb Meatballs in Tomato Sauce Recipe

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Lebanese Grilled Eggplant Dip Recipe 30 Mar 2014 8:41 PM (11 years ago)

Photo: Lebanese Grilled Eggplant Dip Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lebanese Grilled Eggplant Dip  Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Lebanese Grilled Eggplant Dip .

Serves 4
Yields 2 cups

by Judith Fertig from Fine Cooking
Issue 124

Serve this rich, smoky dip with pita chips, crackers, or crudités. If you don’t have any za’atar (a Middle Eastern spice blend), you can substitute 1/4 tsp. dried thyme. 1 large eggplant, trimmed and sliced lengthwise into 6 1/2-inch-thick slices
1 Tbs. extra-virgin olive oil; more for brushing
Kosher salt and freshly ground black pepper
1/4 cup tahini
1/4 cup Greek yogurt
3 Tbs. fresh lemon juice
1 tsp. minced garlic
1/4 tsp. za’atar
Aleppo pepper or paprika

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the eggplant slices with oil and season with salt and pepper.

Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to grill until the eggplant is tender, about 2 minutes more.

Put the eggplant in a  food processor with the tahini, yogurt, lemon juice, garlic, za’atar, remaining 1 Tbs. oil, and 1/2 tsp. salt. Pulse until well combined; there should be very small pieces of eggplant visible.

Season to taste with more salt and let sit for at least 15 minutes before serving to let the flavors meld. Garnish with a sprinkle of Aleppo pepper or paprika.
Make Ahead Tips

The spread can be made and refrigerated up to 1 day ahead.Return to cool room temperature to serve.

nutrition information (per serving):
Calories (kcal): 160; Fat (g): 13; Fat Calories (kcal): 120; Saturated Fat (g): 2.5; Protein (g): 4; Monounsaturated Fat (g): 6; Carbohydrates (g): 9; Polyunsaturated Fat (g): 4; Sodium (mg): 150; Cholesterol (mg): 5; Fiber (g): 3;

Photo: Scott Phillips  

More Middle Eastern Food Recipes:  

Smoky Eggplant & White Bean Dip with Pita Crisps Recipe 
Seared Strip Steak with Lemony Couscous Tabbouleh Recipe 
Grape Leaves with Pomegranate Molasses
Homemade Cheese
Chicken Drumsticks and Peanuts
Chicken skewers with hommus   

Save and share Lebanese Grilled Eggplant Dip Recipe 

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Smoky Eggplant & White Bean Dip with Pita Crisps Recipe 30 Mar 2014 8:36 PM (11 years ago)

Photo: Smoky Eggplant & White Bean Dip with Pita Crisps Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Smoky Eggplant & White Bean Dip with Pita Crisps Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Smoky Eggplant & White Bean Dip with Pita Crisps.

Serves four to six.

Yields 1-1/2 cups dip.

by Allison Ehri Kreitler from Fine Cooking
Issue 83

5 Tbs. extra-virgin olive oil; more for the pan
1-1/2 lb. small eggplant (2 to 3 small), trimmed and cut in half lengthwise
3/4 tsp. plus a generous pinch kosher salt
1/4 tsp. freshly ground black pepper
2 anchovy fillets (optional)
1 small clove garlic
1 cup canned cannellini beans, drained and rinsed
3 pitas (preferably pocketless), each cut into eight wedges
2 Tbs. fresh lemon juice; more to taste
1 Tbs. chopped fresh mint, plus 1 Tbs. small leaves for garnish
2 tsp. chopped fresh oregano
2 Tbs. pine nuts, toasted

Position a rack 4 inches from the broiler element and heat the broiler to high. Line a rimmed baking sheet with foil and grease lightly with oil. Rub the eggplant all over with 2 Tbs. of the oil and sprinkle the flesh side with 1/2 tsp. of the salt and the 1/4 tsp. pepper. Arrange the eggplant, flesh side down, on the baking sheet and broil until the skin is charred and the eggplant flesh is very tender, 20 to 30 minutes.

Meanwhile, if using anchovies, mash them into a paste with the side of a chef’s knife. Roughly chop the garlic, sprinkle it with a generous pinch of kosher salt, and mash it into a paste with the side of a chef’s knife. Transfer the anchovy and garlic pastes to a food processor and add the beans, 2 Tbs. of the oil, and 1 Tbs. water. Purée until smooth.

When the eggplant is done, set it aside to cool briefly. Meanwhile, in a medium bowl, toss the pita wedges with the remaining 1 Tbs. oil and 1/4 tsp. salt. Arrange in a single layer on a baking sheet. Lower the rack so it’s 6 inches from the broiler. Broil the pita wedges until golden brown on both sides, 1 to 2 minutes per side.

Scrape the eggplant flesh from the skin and add the flesh to the puréed beans in the food processor, along with the lemon juice, chopped mint, and oregano. Pulse briefly to form a chunky dip. Adjust the seasoning with more salt, pepper, or lemon juice to taste. Serve sprinkled with the pine nuts and mint leaves, with the toasted pita crisps on the side for dipping.

Serving Suggestions

This is also great with crudités, especially bell peppers and fennel.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 270; Fat (g): 15; Fat Calories (kcal): 130; Saturated Fat (g): 2; Protein (g): 7; Monounsaturated Fat (g): 9; Carbohydrates (g): 31; Polyunsaturated Fat (g): 3; Sodium (mg): 430; Cholesterol (mg): 0; Fiber (g): 8;

Photo: Scott Phillips 

More Middle Eastern Food Recipes:   

Seared Strip Steak with Lemony Couscous Tabbouleh Recipe 
Grape Leaves with Pomegranate Molasses
Homemade Cheese
Chicken Drumsticks and Peanuts
Chicken skewers with hommus  
Sirloin and Vegetable Kebabs      

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Seared Strip Steak with Lemony Couscous Tabbouleh Recipe 13 Nov 2013 9:06 PM (11 years ago)

Put a Middle Eastern spin on tonight’s steak dinner. With fresh lemon and plenty of herbs like mint and parsley, the tabbouleh is a wonderful complement to the meat.

6 Tbs. couscous
6 Tbs. extra-virgin olive oil
Kosher salt
2 New York strip steaks (or loin steaks), each 1-inch thick (about 1-1/2-lb. total)
1 tsp. ground cumin
1-1/2 tsp. chopped fresh thyme
3 Tbs. chopped fresh mint
3 ripe plum tomatoes, cored and cut into 1/2-inch dice (about 1-1/2 cups)
2 cups loosely packed chopped fresh flat-leaf parsley (from about 2 large bunches)
4 scallions (white and green parts), thinly sliced (about 1/2 cup)
2 Tbs. fresh lemon juice; more if needed
Warmed pita bread, cut into wedges

Heat the oven to 400°F.

In a small saucepan over medium heat, bring 1/2 cup water to a boil. Remove from the heat, add the couscous, 1 Tbs. of the olive oil, and 1/4 tsp. salt. Stir well, cover the pan, and let sit for 5 min. Fluff the couscous with a fork and spread on a large plate to cool.

Meanwhile, season the steaks on all sides with 1-1/2 tsp. salt and a few generous twists of pepper. In a small bowl, mix the cumin, thyme, and 1 Tbs. of the mint and rub all over the steaks.

In a large bowl, season the tomatoes with 1 tsp. salt and a few generous grinds of black pepper. Add the couscous, parsley, scallions, and 1 Tbs. of the mint and toss. In a small bowl, whisk together the lemon juice and 3 Tbs. of the olive oil. Add to the couscous mixture and toss well. Taste and add more lemon juice if needed.

Heat a large cast-iron pan or a large, heavy ovenproof skillet over medium-high heat. When the pan is very hot (water spattered over the pan will immediately evaporate), add the remaining 2 Tbs. oil and the steaks; sear, moving them only to flip, for 2 min. on each side. Put the skillet in the oven and cook for about 5 min. for medium rare. Transfer the steaks to a carving board and let them rest for 5 min. before slicing them into thin strips. Sprinkle with the remaining 1 Tbs. mint and serve with the tabbouleh and pieces of warmed pita bread.

Serving Suggestions

This dish calls for warmed pita bread. If you’ve got a couple of hours before dinner and you’re feeling inspired, make Homemade Pita Bread and grill in batches.

Nutrition Information (per serving):

Size : without pita; Calories (kcal): 610; Fat (g): 35; Fat Calories (kcal): 320; Saturated Fat (g): 8; Protein (g): 53; Monounsaturated Fat (g): 21; Carbohydrates (g): 20; Polyunsaturated Fat (g): 2; Sodium (mg): 380; Cholesterol (mg): 130; Fiber (g): 3;

Photo: Scott Phillips
From Fine Cooking 56 , pp. 82C
February 1, 2003

More Middle Eastern Food Recipes: 

Grape Leaves with Pomegranate Molasses
Homemade Cheese
Chicken Drumsticks and Peanuts
Chicken skewers with hommus  
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Lamb kebabs with couscous and mint-yoghurt sauce  
 
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Grape Leaves with Pomegranate Molasses Recipe 12 Aug 2013 10:08 PM (11 years ago)

Photo: Grape Leaves with Pomegranate Molasses Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Grape Leaves with Pomegranate Molasses Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Grape Leaves with Pomegranate Molasses.

Serves : 6-8  Persons
Duration : 60 Min

Ingredients:

1/2 1 Cups Short Grain Rice
2 Medium Finely Chopped Onions
2 Cloves Minced Garlic
1 Cup Chopped Mint
3 Cups Chopped Parsley
3 Large Chopped Tomatoes
2 Teaspoons Salt
1/2 Teaspoon Black pepper
1 Teaspoon Mixed spices
1/2 Cup Pomegranate Molasses
1/4 Cup Lemon Juice
1/4 1 Cups Olive Oil
1 Jar Grape leaves

Preparation:

1. Rinse the rice thoroughly and soak in warm water for 30 minutes. Drain the rice and put in a bowl. Stir in the onion, garlic, mint, parsley, tomatoes, salt, black pepper and mixed spices.
2. Drain the grape leaves and wash thoroughly under warm water. Drain the leaves well.
3. Flatten a grape leaf, vines facing upward, on a work surface. Place one tablespoon of the rice mixture on the wide side of the leaf. Fold the sides of the leaf on the rice mixture and roll the leaf to reach to form a finger size roll. Put in a deep pot. Continue filling the leaves in the same way until all rice mixture is used. Place in the pot. Place a plate on top of the stuffed leaves. This step will prevent the leaves from unroll will cooking.
4. Mix pomegranate molasses, lemon juice and olive oil. Pour on the stuffed grape leaves.
5. Cook the grape leaves on high heat for 30 minutes then reduce the heat and cover the pot. Cook for 30 minutes more.
6. Serve grape leaves warm or cold. 

More Middle Eastern Food Recipes: 

Homemade Cheese
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Homemade Cheese Recipe 12 Aug 2013 10:04 PM (11 years ago)

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The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Homemade Cheese Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Homemade Cheese.

Serves : 4-5  Persons

Ingredients:

5     Liters     Whole milk
1/2     Cup     Vinegar
1     Tablespoon     Salt
1     Teaspoon     Black seeds

Preparation:

1. In a large heavy saucepan boil milk.
2. Remove pan from heat. Add vinegar to milk. Stir well.
3. Let milk sit until it begins to separate forming chunks.
4. Pour out most of the liquid keeping milk in pan.
5. Put into a cheesecloth bag. Add salt and black seeds. Place strainer on a deep bowl so that the strainer does not touch bottom of bowl. Put cheesecloth in strainer. Place a heavy pot onto cheese and let sit until all liquid strains out (for a few hours). If liquid level gets high, touching strainer empty the bowl.
6. Remove cheese from cheesecloth and serve with bread, olive, and tomato. 
 
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Paprika lamb kebab wraps

Save and share Homemade Cheese Recipe 

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Konafa Bel Fosdok Recipe 6 Aug 2012 1:30 PM (12 years ago)

Photo: Konafa Bel Fosdok Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Konafa Bel Fosdok Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Konafa Bel Fosdok.

Ingredients

1/2 kg konafa (shredded pastry)
1/2 cup melted clarified butter, plus more for greasing pan
2 cups coarsely chopped pistachios
2 1/2 cups simple syrup

Method

-Place konafa in a large bowl and gently separate strands with fingers.
-Grease a round 18? (45cm) slab cake pan with clarified butter. Add half of the konafa and press into a compact, even layer about 3/8? (1cm) thick. Drizzle half the clarified butter evenly over top.
-In a large bowl, mix pistachios with ? cup of the simple syrup.
-Spread pistachio mixture evenly over konafa in pan. Top with remaining konafa, spreading it evenly. Drizzle remaining butter over top, and press down gently.
-Place slab cake pan over medium heat and cook, rotating often for even cooking, for 10 minutes or until golden and crusty on the bottom. Pour off excess clarified butter and reserve it to cook the other side.
-Invert onto a plate, then slip back into the slab cake pan. Drizzle the reserved clarified butter over top. Return to medium heat and cook for 10 minutes more, or until golden and crusty on the bottom.
-Pour remaining 1 1/2 cups syrup over konafa. Cut and serve.
*A slab cake pan is commonly used to prepare Arabian sweets. A regular pan can be used instead; adjust quantities accordingly.

Chef Osama

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Chicken Drumsticks and Peanuts Recipe 6 Aug 2012 1:25 PM (12 years ago)

Photo: Chicken Drumsticks and Peanuts Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Chicken Drumsticks and Peanuts Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Chicken Drumsticks and Peanuts.

Ingredients

1 tsp garlic, chopped
1 Tbs fresh ginger, chopped
2 Tbs red pepper paste
1/4 Cup soya sauce
1 Cup coconut milk
Salt and pepper
6 Chicken drumsticks
1 Cup flour
1 tsp turmeric powder
1 tsp coriander powder
2 Eggs, lightly beaten
1 Cup peanuts, crusted Oil for frying

Method

- Mix garlic, ginger, pepper paste, soya sauce and coconut milk in a bowl.
- Season the mix with salt and pepper, stir until well combined.
- Keep aside 1/2 cup of the sauce for later use.
- Dip the chicken drumsticks into the sauce mixture, cover and keep refrigerated for at least an hour till the flavor is fully saturated.
- Mix the flour with turmeric, coriander and season with salt and pepper.
- Whisk, a small portion of the remaining sauce (about 3 TBSs) with the egg until fully combined.
- Remove chicken drumsticks from the mixture while keeping a large portion of liquid in it and dip into the flour mixture.
- Shake excess flour, then cover with the egg mixture, and finally with the peanuts.
- Heat the oil in a skillet over a medium heat; fry the chicken drumsticks from all sides until golden brown.
- Remove the chicken drumsticks, drain on a paper towel.
- Serve with pasta or rice with the rest of the sauce.

Chef Osama  

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Home-style doner kebab    

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Ramadan Recipes 2012 Desserts - Ramadan Desserts Recipes 21 Jul 2012 2:24 PM (12 years ago)

The Middle Eastern Kitchen invites you to try our best collection of Ramadan Dessert Recipes for 2012.

Alkatayef (Arabic Stuffed Pancakes)

Katayef Bi Kashta

Almond Sweet Sambousek 

Basbousa with Pistachio

"Bride's Finger" Date Rolls with Orange Flower Water-Honey Syrup 

Eish Saraya

Halawat El-Jibn Bil-Kishta

Kashtaleya

Knafeh

Layali Lubnan

Mafroukeh

Osmallieh

Pistachio baklava

Umm Ali 

Znoud Elsit

Awamat  

 

Source Lebanese Recipes

 

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Ramadan Recipes 2012 Appetizers - Ramadan Appetizers Recipes 21 Jul 2012 2:21 PM (12 years ago)

The Middle Eastern Kitchen invites you to try our best collection of Ramadan Appetizers Recipes for 2012.

Lebanese Hommos 
Reduced-fat hummus
Hummus Without Tahini
Fattet Hummus
Awarma
Marrakesh eggplants & tomatoes
Filo Fingers with Lamb
Fried Meat Sambousek
Lamb Stuffed Vine Leaves
Lamb with hummus and tabouli platter
Baba Ganouj
Pickled Turnip
Pickled Tomato
Imam Bayaldi
A’rrass Kebbeh
Meat pies, Damascus-style
Cauliflower Fritters with Tarator Sauce
Small pies (Manaeish) or Fatayer
Kibbee
Kibbeh with Caramelized Onions and Pomegranate Molasses Drizzle
Lebanese Meat Loaf (Kibbeh)
Baked Kibbeh
Kibbe Nayeh
Spinach fatayer
Lebanese sausages (makanek)
Moroccan-spiced lamb triangles
Cheese Fatayer
Arayes
Yalanji
Muhammara
Moutabel
Lebanese Pizza
Falafel tabbouleh with lemon yogurt
Fried Potatoes Stuffed with Meat
Cheese Rolls
Chicken Liver with Pomegranate Molasses
Sfiha
Sambousek
Batata Harra
Lebanese Falafel
Shanklish  

Source Lebanese Recipes

 

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Ramadan Recipes 2012 Main Dish - Ramadan Main Dish Recipes 21 Jul 2012 2:17 PM (12 years ago)

The Middle Eastern Food Kitchen invites you to try our best collection of Ramadan Main Dish Recipes for 2012.  

 

Kabsa Recipe
Mansaf Recipe
Light Fish Siadeah
Stuffed Cabbage with Vegetables and Beef Steak  
Middle Eastern-style lamb shanks with saffron rice 
Spicy Lamb Oriental Rice
Frike with Meatballs
Saudi Rice with Lamb and Potato
Chicken and Vegetables Rice
Turkish Chicken Thighs
Shrimps Makboos
Lamb tagine with chickpeas
Chicken and pomegranate tagine
Saudi Rice with Meat and Chickpeas
Iraqi Biryani
Iraqi Style Dolma
Short Rib Lasagna Rolls
Roasted vegetable lasagne
Mama's Lasagna
Middle Eastern sticky lamb shank stew
Arabian Biryani
Date and cinnamon stuffed lamb
Whole lamb stuffed with chickpeas and eggs
Rice and meat phyllo (Ouzi)
Chicken Tajine
Shakreyah
Macaroni Pasta with Béchamel
Rice Boukhari with Meat
Shish Barak with Yoghurt
Chicken with Eggplant and Cauliflower Rice
Roasted Lamb Leg with Oriental Rice
Kuwaiti Chicken Biryani
Tashreeb Dajaj
Lebanese Grilled Fish Kofta in Spicy Sauce
Samak Eish
Machboos
Lamb Tomato and Green Peas Rice
Kousa Mahshi B'banadoura
Kousa Mahshi Bi Laban
Stuffed Baby Zucchini and Vine Leaves with Lamb Chops
Samkeh Harra
Stuffed Baby Lamb
Lebanese Rice and Chicken
Stuffed Neck of Lamb
Eggplant and rice (Makloobet betenjan)
Rice and Chick peas (Rez bel hummos)
Dajaj Mahshi  

Source Lebanese Recipes

 

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Ramadan Recipes 2012 Salad & Soup - Ramadan Salad & Soup Recipes 21 Jul 2012 2:13 PM (12 years ago)

The Middle Eastern Food Kitchen invites you to try our best collection of Ramadan Salad & Soup Recipes for 2012.

Salad  Recipes
 

Moroccan eggs recipe - How to Make Moroccan eggs 10 Jul 2012 10:53 PM (12 years ago)

Photo: Moroccan eggs recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Moroccan eggs recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Moroccan eggs.

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

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.

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
 
More Middle Eastern food Recipes:

Lamb with hummus and tabouli platter
Hummus Deviled Eggs
Bolognaise pide with mint and lemon
Moroccan lamb pizza
Turkish Pizza
Spiced lamb and spinach pizza

Save and share Moroccan eggs recipe 

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