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Pasta with Mussels and Cherry tomatoes



Ingredients:

2 pounds of Mussels
3 cloves of chopped fresh garlic
1 package of cherry tomatoes-halved
1/4 cup of chopped fresh parsley
1/2 cup of white wine
1 tablespoon of red pepper flakes
salt and pepper to taste
1/3 cup of extra virgin olive oil

Long Pasta of your choice

In a non-stick pan over medium heat,
saute olive oil, garlic, red pepper flakes.

Add the Mussels, tomatoes, wine, salt and
 pepper.   Cook until Mussels open, toss with fresh parsley.

*When buying fresh Mussels, they are usually cleaned.  Buy only one or same day of using!


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Eggplant with Whitefish



Ingredients:

4 pieces of white fish-skin removed
2 baby eggplants-cut down middle and hollow out
1/4 cup extra virgin olive oil
3 cloves of garlic
tomatoes from Bruchetta

In a non-stick pan add olive oil, garlic and eggplants.

Saute eggplants adding tomato mixture from Bruchetta.  Cover and steam 15 minutes on low heat.

Put fish that has been seasoned with salt and pepper, skin side down in the middle of eggplant.  Base with the tomato mixture.

Cook for a few minutes.





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Beoreg stuffed with onion and cheese recipe

Photo: Beoreg stuffed with onion and cheese recipe

These beoregs can be prepared ahead of time and baked the day you plan to eat them. They will reheat very well or can be stored in the freezer for unexpected company.

INGREDIENTS: 18 beoregs

2 1/2 cups of unbleached all-purpose flour
1/2 teaspoon of salt
1/4 cup (2 ounces) of oil
6 ounces of water
1/2 teaspoon of baking powder
1 Tablespoon of instant yeast
1 large egg yolk, to brush the pastries with
1/4 cup of toasted sesame seeds to sprinkle on the pastries prior to baking


STUFFING INGREDIENTS:

1 large onion
butter or olive oil to fry the onions
2 eggs
2 tablespoons of flour
1/2 cup of milk or cream
12 ounces of shredded white cheese such as mozzarella, akkawi,  string cheese or nabulsi


METHOD:
  1. Place the flour, baking powder and salt in a mixer bowl. Add the oil and mix for a few seconds. Proof the yeast in a small cup of warm water till it bubbles (this step can be omitted and the yeast can be added directly to the mixer bowl, I do it out of habit). Add the yeast, water, and mix until a dough forms. Knead a few seconds on a work surface till smooth, cover with a damp towel and let the dough rise in a warm place for one hour or longer.
  2. Heat some olive oil in a skillet (or a mixture of oil and butter). Add the chopped onions and stir every few minutes over low heat until the onions are golden. Add the flour and stir, add the milk or cream and stir the mixture till the liquid is almost evaporated. Transfer the mixture to a bowl, cool a few minutes then add the eggs and the shredded cheese, mixing well.
  3. Roll out the dough on a lightly floured work area. The dough should be fairly thin, no thicker than 1/4 ich. Cut circles with a 4-inch cutter and place on each circle one tablespoon of cheese mixture. Close the circles tightly, pinching the edges and place on a parchment-lined cookie sheet. Brush the pastries with a beaten egg yolk and sprinkle with sesame seeds.
  4. Bake in a preheated 375F oven for about 15 minutes till golden and firm. Serve immediately.


More cooking from the Lebanese Recipes Kitchen:

A’rrass Kebbeh 
Grape Leaves with Pomegranate Molasses  
Baba Ghanouj – Roasted Eggplants With Garlic and Tahini  
Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish  
Arabic Lamb and Potato Pie 
Curd cheese Pie   

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Chicken Koftas Recipe

Photo: Chicken Koftas Recipe


Yield: 10 persons

Ingredients (10 persons)

1.80 kg Chicken Breast Mince
30.00 g Knorr Chicken Bouillon Powder
400.00 g Hellmann's Standard Mayonnaise
30.00 g Cumin
130.00 g Onion
25.00 g Coriander
10.00 g Garlic Cloves
100.00 g Lettuce
80.00 g Parsley
510.00 g Small Yellow pepper
120.00 g Breadcrumbs
1.00 kg Small tomatoes
60.00 g Sweet and sour sauce

Preparation

1. Pre heat oven to 180°C, add 100g of onion, Knorr Chicken Bouillon Powder, ground cumin, 2/3 chopped coriander, garlic, and breadcrumbs. Mix well, separate them into small rolls and put them in a tray, bake for 10 minutes in the oven.
2. In a bowl mix Hellman’s Standard Mayonnaise with the rest of the coriander and onions.
3. Cut 5 tomato pieces into halves and put this mixture in each tomato.
4. Cut the remaining tomatoes into small cubes and mix with parsley. Cut the yellow pepper into halves and put this mixture in each.
5. Serve on a plate with lettuce and a small bowl of sweet and sour sauce on the side.


Source: Unilever Food Solutions

More from the Lebanese Recipes Kitchen:

Sheik al Mehshee
Lebanese stew with peas with rice (bazella w riz)
Rice and Chick peas (Rez bel hummos) 
Lamb Tomato and Green Peas Rice    
Syrian Green Peas Stew    
Lemon-Garlic Chick Pea Dip with Veggies and Chips 

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Sheik al Mehshee Recipe

Photo: Sheik al Mehshee Recipe

Sheik al Mehshee  or Sheikh El Mahshi means the sheikh of stuffing. So of all the vegetables that Lebanese stuff Sheik al Mehshee has the best taste. The eggplants give out wonderful flavours with the meat and pine nuts.


Ingredients

2 medium-sized globe eggplant
2 tablespoons extra virgin olive oil
2 tablespoons butter
½ cup pine nuts
1 pound ground beef or lamb
1 medium onion, coarsely chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon pepper
1 28 oz. can tomato sauce
1 cup shredded fresh mozzarella cheese (optional)
 

Preparation

Cut eggplant in half crosswise, then cut lengthwise in ½ inch slices.

Brush both sides of eggplant slices lightly with olive oil. Arrange on a baking sheet and broil eggplant in batches until deep mahogany brown, turning once to brown both sides.

Preheat oven to 375 degrees.

In a small frying pan, melt 1 tablespoon of butter. Add the pine nuts and cook until golden brown, stirring constantly. Remove from heat and set aside.

In a medium sauté pan, melt butter over medium low heat. Add chopped onion and cook over medium heat until translucent, stirring occasionally. Add the garlic and cook until fragrant, about a minute. Add the ground beef, breaking up the meat with a spoon. Season with salt, cinnamon, and pepper. Cook until meat is medium-well done, continuing to break up the meat into small pieces with a spoon.

Butter or spray a 9x13x2-inch baking or similar sized gratin dish with oil. Spread about ½ cup of tomato sauce in bottom of dish. Place eggplant slices over the sauce, covering as much surface area of the bottom of the dish as possible. Spoon ½ of the meat evenly over the eggplant and pour half of the remaining tomato sauce over the meat. Sprinkle with half of the pine nuts. Repeat, layering eggplant, meat, pine nuts, and tomato sauce. Finish with a layer of eggplant and cover with more tomato sauce. Note that this can be done in two layers of eggplant if you prefer (or if you don’t have enough eggplant for three layers of it) by making a layer of eggplant and nuts, then meat, then eggplant and nuts on top.

Pour enough water along the sides of the dish to fill the gratin almost to the top (about 1/2-inch from the top). This is an important step or your sauce will be too thick.

Cover tightly with foil and bake for 1 ½ hours. Remove foil and sprinkle with mozzarella cheese, if using. Bake for about ½ hour longer, uncovered, until cheese is bubbling and golden

Remove from oven and serve immediately with rice, Lebanese pita bread, and a crisp Romaine salad.


Source: Maureen Abood

More from the Lebanese Recipes Kitchen:

Lebanese stew with peas with rice (bazella w riz)
Rice and Chick peas (Rez bel hummos)
Lamb Tomato and Green Peas Rice  
Syrian Green Peas Stew  
Lemon-Garlic Chick Pea Dip with Veggies and Chips 
Stuffed tomatoes with lamb mince, dill & rice 
 
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Basil Labneh Sandwich with Refreshing Vegetables Recipe

Photo: Basil Labneh Sandwich with Refreshing Vegetables Recipe

Ingredients (1 persons)

1.00 pc Baguette Bread
50.00 g Labneh
3.00 g Knorr Mise en Place Basil

Sandwich filling
10.00 g Olives sliced green olives
Tomato sliced
Lettuce 1 piece romaine lettuce
2.00 g Mint Leaves fresh
5.00 g Spring Onion sliced
Olive Oil

Preparation

1. Mix Labneh with basil primerba
2. Open baguette bread in the middle
3. Spread Labneh mix inside the bread. Place olives, Lettuce, fresh tomato, mint leaves and spring onions. Drizzle with touch of olive oil
4. Heat sandwich in the toaster. Ready to serve

From Unilever Food Solutions

More from the Lebanese Recipes Kitchen:

Turkish lamb, feta & spinach melts
Lamb and pistachio pizzas with pomegranate molasses
Spicy lamb flatbread pizzas 
Middle Eastern-style pizza  
Lahm bi ajine: Minced lamb pizza  
Turkish Pizza      


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Moroccan chicken casserole recipe

Photo: Moroccan chicken casserole
Photography by John Paul Urizar

This Moroccan chicken casserole is a sensational slow cooker meal for the winter months.

To Prep 0:20
To Cook 6:00
INGREDIENTS 10
DIFFICULTY EASY
SERVINGS 4

Ingredients

1 medium red onion, chopped
2 garlic cloves, crushed
600g chicken thigh fillets, trimmed, cut into 4cm pieces
2 large carrots, peeled, cut into 3cm pieces
1 large red capsicum, cut into 3cm pieces
2 tablespoons plain flour
500g Campbell's Velish Moroccan Vegetable soup
2 cups chicken stock
2 x 125g cans chickpeas, drained, rinsed
Couscous and fresh coriander leaves, to serve


Method

Step 1
Preheat slow cooker on high. Add onion, garlic, chicken, carrot, capsicum and flour. Stir to combine. Add soup and stock. Season with pepper. Reduce heat to low. Cover. Cook for 6 hours, adding chickpeas in the last 5 minutes of cooking, or until chicken is cooked through and tender.

Step 2
Serve with couscous and coriander.


Nutrition

Energy 1780kJ    
Fat saturated 3.90g
Fat Total 12.50g    
Carbohydrate sugars -
Carbohydrate Total 37.50g    
Dietary Fibre 7.20g
Protein 36.80g    
Cholesterol 122.00mg
Sodium 1208.00mg
    
Super Food Ideas - August 2009 , Page 34
Recipe by Kim Coverdale 


More from the Lebanese Recipes Kitchen:  

Moroccan Chicken Salad 
Tabbouleh Salad with Roasted Tomatoes 
Sautéed Zucchini with Za’atar and Crispy Chickpeas
Mujadra Safra  
Black Lentil and Couscous Salad  
Pomegranate Molasses Salad     

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Turkish lamb, feta & spinach melts recipe

Photo: Turkish lamb, feta & spinach melts recipe


Toasted then cut into V-shaped pieces, these easy tangy melts are sure to triple your total when it comes to compliments.

To Prep 0:10
To Cook 0:45
INGREDIENTS 11
DIFFICULTY EASY
SERVINGS 6


Ingredients

2 tbs olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 tsp cumin seeds
400g lamb mince
185ml (3/4 cup) water
2 tbs tomato paste
1 tbs currants
3 pieces Lebanese bread
100g Greek-style feta
60g baby spinach leaves


Method

Step 1
Heat the oil in a medium saucepan over low heat. Add the onion and cook, stirring occasionally, for 7 minutes or until golden. Add the garlic and cumin and cook, stirring, for 2 minutes or until aromatic.

Step 2
Increase heat to medium-high. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 4 minutes or until mince changes colour. Stir in the water and tomato paste. Reduce heat to medium. Simmer for 20 minutes or until most of the liquid has evaporated. Stir in the currants. Season with salt and pepper. Set aside to cool slightly.

Step 3
Preheat a sandwich press. Place the bread on a clean work surface. Divide the mince mixture among the bread and spread over one-half of each piece of bread. Crumble the feta over the mince mixture and top with the spinach. Fold in half to enclose.

Step 4
Add 1 sandwich to the sandwich press. Cook for 2-3 minutes or until toasted and heated through. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining sandwiches. Cut into wedges to serve.


Notes

Time plan tip: Prepare this recipe to the end of step 2 up to 1 day ahead. Store the mince mixture in an airtight container in the fridge. Continue from step 3, 15 minutes before serving.

Australian Good Taste - April 2008 , Page 63
Recipe by Cynthia Black

Photo: Turkish lamb, feta & spinach melts
Photography by Mark O'Meara 


More from the Lebanese Recipes Kitchen:

Lamb and pistachio pizzas with pomegranate molasses
Spicy lamb flatbread pizzas
Middle Eastern-style pizza 
Lahm bi ajine: Minced lamb pizza 
Turkish Pizza      
Manoushe zaatar  

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Lamb and pistachio pizzas with pomegranate molasses recipe

Photo: Lamb and pistachio pizzas with pomegranate molasses recipe
Photography by Katie Quinn Davies 
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This easy pizza recipe showcases the flavours of the middle-east, with its lamb, pistachio and pomegranate toppings.

To Prep 0:40
To Cook 0:15
INGREDIENTS 11
DIFFICULTY EASY
MAKES 2 pizzas


 Ingredients

120g soft goat’s cheese
1/3 cup (80g) sour cream
1/4 cup mint leaves, plus extra leaves to serve
Juice of 1/2 lemon
250g lamb backstrap, trimmed
1 tbs Dijon mustard
1 tbs olive oil
2 Lebanese breads
250g chargrilled eggplant slices, cut into strips
1 long green chilli, sliced
Roughly chopped pistachios and pomegranate molasses (see note), to serve


Method

Step 1
Preheat the oven to 200°C and line 2 baking trays with baking paper.

Step 2
Place the goat's cheese, sour cream, mint leaves and lemon juice in a bowl and stir until smooth. Season and set aside.

Step 3
Coat lamb with Dijon mustard and season. Heat oil in a large non-stick frypan over medium heat. Add lamb and cook, turning, for 2-3 minutes for medium-rare. Remove from the pan and set aside to rest for 5 minutes, then cut into thin slices.

Step 4
Spread half the goat’s cheese sauce over 1 Lebanese bread, then add half the eggplant. Repeat with remaining Lebanese bread and toppings. Place pizzas on prepared trays and bake for 8 minutes or until golden. Scatter with the lamb and return to the oven for a further 2 minutes or until just heated through.

Step 5
Top pizzas with chilli, pistachios and extra mint leaves, then season and drizzle with pomegranate molasses.


Notes
Pomegranate molasses available from delis and gourmet food shops.

delicious. - August 2012 , Page 87
Recipe by Katie Quinn Davies 


More from the Lebanese Recipes Kitchen:

Spicy lamb flatbread pizzas
Middle Eastern-style pizza
Lahm bi ajine: Minced lamb pizza
Turkish Pizza    
Manoushe zaatar 
Whole-Wheat Pizza Dough   
 
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Spicy lamb flatbread pizzas recipe

Photo: Spicy lamb flatbread pizzas recipe
Photography by Mark O'Meara 



A pizza without cheese? Yes! This version, with its spiced topping, is tasty and healthy, too.

To Prep 0:10
To Cook 0:25
INGREDIENTS 13
DIFFICULTY EASY
SERVINGS 4


Ingredients

Olive oil spray
1 red onion, halved, thinly sliced
1 red capsicum, halved, deseeded, thinly sliced
300g lean lamb mince
1 tsp ground cumin
1 tsp ground paprika
1 tsp ground coriander
2 tbs currants
2 tbs chopped fresh continental parsley
80ml (1/3 cup) passata (tomato pasta sauce)
2 pieces wholemeal Lebanese bread
1 bunch rocket, trimmed, shredded
130g (1/2 cup) low-fat natural yoghurt


Method

Step 1
Preheat oven to 220°C. Heat 2 large baking trays in the oven for 10 minutes.


Step 2
Meanwhile, heat a large non-stick frying pan over medium heat. Spray with olive oil spray. Add the onion and capsicum. Cook, stirring occasionally, for 4-5 minutes or until soft. Increase heat to high. Add the mince. Cook, stirring with a wooden spoon to break up any lumps, for 4-5 minutes or until the mince changes colour. Add the cumin, paprika and coriander. Cook, stirring, for 1-2 minutes or until aromatic. Remove from heat. Stir in the currants and parsley.


Step 3
Divide passata and mince mixture among bread. Place on the trays. Bake for 8-10 minutes or until bases are crisp.


Step 4
Cut each pizza into quarters. Top with rocket and serve with the yoghurt.

Australian Good Taste - July 2009 , Page 55
Recipe by Chrissy Freer

More from the Lebanese Recipes Kitchen:

Middle Eastern-style pizza
Lahm bi ajine: Minced lamb pizza
Turkish Pizza  
Manoushe zaatar
Whole-Wheat Pizza Dough  
Homemade Lebanese Bread Pizza 

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Spring fattoush recipe

Photo: Spring fattoush recipe
Photography by Craig Wall 


Make the most of the season with this vibrant Middle Eastern side dish that sings of Spring.

To Prep 0:15
To Cook 0:12
INGREDIENTS 12
DIFFICULTY EASY
SERVINGS 6

Ingredients

2 large Lebanese bread rounds
1 tablespoon extra virgin olive oil
1 teaspoon sumac (optional, see note)
1 cup fresh peas
2 small Lebanese cucumbers, halved, sliced
2 green onions, thinly sliced
1 green capsicum, cut into 2cm pieces
400g packet tomato medley (see note)
1/2 cup torn fresh mint leaves
1/2 cup fresh flat-leaf parsley leaves

Dressing

1/4 cup lemon juice
1 tablespoon extra virgin olive oil


Method

Step 1
Preheat oven to 200C/180C fan-forced. Place bread onto 2 baking trays. Brush with oil and sprinkle with sumac, if using. Bake for 10 minutes, swapping trays halfway during cooking, or until golden. Set aside to cool. Break into pieces.

Step 2
Meanwhile, cook peas in a saucepan of boiling water for 1 to 2 minutes or until bright green and tender. Rinse under cold water. Drain. Cool.

Step 3
Place cucumber, peas, onion, capsicum, tomato, mint, parsley and bread in a bowl.

Step 4
Make Dressing: Place lemon juice and oil in a screw-top jar. Season with salt and pepper. Secure lid. Shake well to combine. Drizzle dressing over salad. Toss gently to combine. Serve salad immediately.

Nutrition

Energy 764kJ    
Fat saturated 1.00g
Fat Total 7.00g    
Carbohydrate sugars -
Carbohydrate Total 21.70g    
Dietary Fibre 4.30g
Protein 5.70g    
Cholesterol -
Sodium 215.00mg    

All nutrition values are per serve.


Notes

Sumac is a Middle Eastern spice with a tangy, lemony flavour. It is used to add freshness and zing to salads, and goes well with tomatoes and avocados. Sumac is delicious on meats, particularly lamb and chicken, and in dips and dressings. Quarter the larger tomatoes and halve the medium ones. Keep small tomatoes whole.

Super Food Ideas - September 2012 , Page 45
Recipe by Kim Coverdale


More from the Lebanese Recipes Kitchen:

Chickpea and prawn fattoush
Cumin lamb with tomato, cucumber and goats feta
Lebanese Lentil Salad with Garlic, Cumin, Mint, and Parsley 
Middle Eastern Tomato Salad  
Seared Strip Steak with Lemony Couscous Tabbouleh    
How to barbecue steaks    

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Chargrilled vegetables with haloumi recipe

Photo: Chargrilled vegetables with haloumi recipe


Brighten up the evening with this vegetable and haloumi starter or side dish that's a beautiful mixture of colours and textures.

To Prep 0:15
To Cook 0:20
INGREDIENTS 11
DIFFICULTY EASY
SERVINGS 6


Ingredients

250 sweet potato, peeled
2 Lebanese eggplant
2 yellow zucchini
1 red capsicum, seeded
2 red onions, cut into wedges
2 x 250g packets haloumi cheese (see note)
1/3 cup (80ml) olive oil
2 cloves garlic, crushed

Dressing

2/3 cup prepared basil pesto
2 tbs olive oil, extra
1 tbs lemon juice

Method

Step 1
Slice sweet potato into 5mm thick rounds. Slice zucchini into three pieces lengthways. Slice capsicum into 1cm thick strips. Slice each packet of halloumi into 6 slices. Combine oil and garlic, and brush over vegetables and cheese.

Step 2
Place pesto into a small bowl and whisk in extra oil and lemon juice. Set aside.

Step 3
Chargrill or barbeque vegetables and cheese for 2-3 minutes each side until soft. As the vegetables cook, remove them to a plate and cover to keep warm.

Step 4
To serve, arrange vegetables and cheese on serving plates and drizzle with dressing. Serve with toasted Turkish bread, if desired.

Notes

If haloumi is unavailable, use feta but cook it on a flat grill plate for 1-2 mins only.


Fresh Living - May 2005 , Page 53
Recipe by Christine Sheppard

Photography by Steve Brown  


More from the Lebanese Recipes kitchen:

Haloumi kebabs with feta and herb dip
Quick Grilling Tips
Setting Up a Grill 
BBQ haloumi skewers and Mediterranean vegetables   
BBQ lamb kofta kebabs with houmous dressing
BBQ Beef Shish Kebab 



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Lentil and haloumi salad recipe

Photo: Lentil and haloumi salad recipe


INGREDIENTS 8
DIFFICULTY EASY
SERVINGS 4


Ingredients Nutrition

250g haloumi cheese, cut into 2cm pieces
2 teaspoons olive oil
400g can lentils, drained, rinsed
250g cherry tomatoes, halved
1/2 cup chopped fresh flat-leaf parsley leaves
2 celery stalks, trimmed, thinly sliced

Lemon dressing

2 tablespoons olive oil
2 tablespoons lemon juice

Nutrition

Energy 1370kJ
Fat saturated 8.80g
Fat Total 24.70g
Carbohydrate sugars -
Carbohydrate Total 8.00g
Dietary Fibre 3.60g
Protein 17.00g
Cholesterol 33.00mg
Sodium 2029mg 


Method

Step 1
Make Lemon dressing: Place oil, lemon juice and pepper in a screw-top jar. Secure lid. Shake to combine.

Step 2
Heat half the oil in a non-stick frying pan over medium-high heat. Add half the haloumi. Cook, turning, for 1 to 2 minutes or until golden. Transfer to a plate. Repeat with remaining oil and haloumi.

Step 3
Place lentils, tomato, parsley, celery and haloumi in a bowl. Add dressing. Toss to combine. Serve.

Notes

Super saver: Use 1 cup pitted kalamata olives instead of the haloumi and save around $4.97 in total. Serve with lamb cutlets or beef sausages.

Super Food Ideas - December 2008 , Page 49
Recipe by Vanessa Horton

Photography by Mark O'Meara


More from the Lebanese Recipes Kitchen:

Spicy chicken kebabs
Kefta Kebabs and Cauliflower with Taratur Sauce
Arnabeet Mekleh (Fried Cauliflower)

Baba ghanouj

Batata Harra 

Tarator Sauce


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Haloumi kebabs with feta and herb dip recipe

Photo: Haloumi kebabs with feta and herb dip recipe

Barbecue up a storm with these vegetarian kebabs.

Ingredients

Equipment
You will need 12 pre-soaked skewers.

Ingredients

12 mini roma tomatoes
1 large brown onion, cut into thin wedges
250g haloumi cheese, cut into 12 pieces
1 red capsicum, cut into 12 pieces
2 zucchini, cut into twelve 2cm-thick rounds
12 button mushrooms
1 large lemon, juiced
2 tablespoons olive oil
1 tablespoon thyme leaves, chopped
1 small red chilli, deseeded, finely chopped
olive oil cooking spray

Feta and herb dip

250g feta cheese, chopped
1 garlic clove, crushed
1 lemon, juiced
1/4 cup olive oil
2 tablespoons dill, chopped
2 tablespoons mint leaves, chopped
Method

Step 1
Make feta and herb dip; Combine feta, garlic, 2 tablespoons lemon juice and oil in a food processor. Process until smooth. Remove to a bowl. Season with salt and pepper. Stir in dill and mint. Cover and refrigerate until ready to serve.

Step 2
Thread tomatoes, onion, haloumi, capsicum, zucchini and mushrooms alternately onto skewers. Place kebabs, in a single layer, on a large plate.

Step 3
Whisk 1/4 cup lemon juice, oil, thyme, chilli and salt and pepper in a small bowl. Brush kebabs with marinade. Cover and refrigerate for 30 minutes.

Step 4
Spray a cold barbecue plate with oil. Preheat on high heat. Reduce heat to medium-high. Cook kebabs for 3 to 4 minutes, turning often, or until vegetables are tender and cheese starts to melt. Serve kebabs warm with feta and herb dip.

More from the Lebanese Recipes kitchen:


Quick Grilling Tips
Setting Up a Grill
BBQ haloumi skewers and Mediterranean vegetables 
BBQ lamb kofta kebabs with houmous dressing
BBQ Beef Shish Kebab
BBQ Lamb Kabobs


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vegetarian recipes

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You've considered your choices carefully, examined professionals together with the disadvantages, and made a choice the vegetarian recipes lifestyle meets your needs. But where is it possible to get started to make the alterations? Is it possible to go 'cold chicken? ' Can someone adopt a much more gradual procedure for shifting to vegetarianism? However where you will make change, you can begin to obtain health improvements of vegetarianism simply by substantially reducing on how much meat consumed, and doing vegetables, fruits, beans, and bread toasted items the primary concentrate the meals.

Choose whole-grain products like whole wheat grains grains grains grains breads and flour, instead associated with refined or white-colored grains. Take numerous foods, and e-book vegetables, fruits, grains, breads, nuts, or seed items you've not attempted before. Experiment and explore! You may uncover a completely new favorite or a couple, and learn brand-new processes to boost classical vegetarian recipes pots and pans. Many vegetarian recipes foods can be found in any supermarket. Niche food stores may have many within the much more uncommon items, additionally a number of vegetarian recipes convenience foods. When looking for food, plan ahead of your time, shop acquiring an inventory and focused food brands. And if you select to take milk items, choose non-body excess fat types, and limit your egg cell intake to 3-4 yolks every week.

As being a vegetarian recipes is generally as easy as where you will ensure it's. Whether you will require planning delectable, tasty meals or choose simple and fast ones, vegetarian recipes meals are often very satisfying. When you are getting within the very thought of keeping the following readily available, meal preparation time will probably complete easy: -Ready-to-eat, whole-grain whole wheat grains grains grains toasted bread items, and quick-cooking whole-grain cereal items as an illustration oatmeal, whole-grain breads and also crackers, for instance rye, whole wheat grains grains grains grains, and mixed grain combined with other grains for occasion barley and bulgur whole wheat

- Canned beans, as an illustration pinto, black beans, and also garbanzo beans

- Grain (including brown, wild, etc. ) and pasta (presently readily available entirely wheat, eco-friendly eco-friendly spinach, together with different tastes) with tomato gravy and canned beans and/or sliced veggies

- vegetarian recipes sauces like lentil, navy bean, or minestrone

- Numerous simply frozen vegetables, and scripted and frozen fruit

-- Prepared soymilks and soy cheeses, if you choose to not eat dairy

- Numerous fruits and veggies, which medicine core connected acquiring an weight loss plan system

vegetarian recipes..
vegetarian recipes

In case you comprehend most effective approach to test food and uncover a meatless diet do not need to lack variety, you'll find your final decision for vegetarianism wasn't simply wise, but fun and also simple come a delicacy
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mexican recipes

Chocolate isn't something that many people associate with savory recipes but in fact, it can combine extremely with various savory pots and pans, lending a rich and smooth texture, as well as being a gourmet flavor. Not just about all chocolate is sweet, obviously, and if you get tried bitter chocolate or maybe cocoa powder, you will certainly know this.

Chocolate have been used for more than two thousand years in Central American throughout the Mayan age, to complete a bitter drink. The cacao pods were split as well as the beans were dried, fermented, and roasted. They were then ground into a paste and mixed using spices and water to create this old chocolate consume. It is believed that chocolate was also used to create a corn mash, which would have had the consistency regarding porridge.

When chocolate was imported to Europe inside sixteenth century, it was along with sugar. European chefs nevertheless still used it throughout savory dishes, combining that with venison, hare, duck and adding it to braised pots and pans. In Italy and Spain, chocolate is sometimes combined with coq au vin dishes.

Modern Recipes with Chocolate

If you look with modern mexican recipes, dishes, mole is the most famous mexican recipes, which functions chocolate. This sauce incorporates garlic, onion, spices, and chilies. It is typically served with chicken or maybe turkey. If you need to try, making some renowned Mexican recipes with chocolates, mole is a great sauce for starters because it has a real mouthwatering taste and a real fresh and complex flavor. Serve it with animal meat, chicken, or fish.

You will find more sweet mexican recipes, dishes with chocolate than savory recipes but with it to add color and complexity into a dish is a tendency that lives on. Chocolate powder or grated chocolate may be added to a chili or stew to intensify the flavor and go nicely with additional ingredients.

The flavor of any dish with added chocolate isn't sweet like you might think and a lot of people might not instantly recognize the chocolate flavor; rather they would just enjoy the luxurious texture of thier food and the overall flavor.

An Easy Recipe regarding Chicken in Chocolate Sauce

You will need:

1 chopped whole chicken
1 red onion
1 bell pepper
1/4 cup vegetable oil
1 ounces baking chocolate squares
1/4 teaspoon african american pepper
1 tablespoon chili powder, or more in order to taste
1/2 teaspoon salt
1 lb can tomato gravy
2 minced cloves garlic oil
How to make that:

Remove the skin in the chicken and saute it inside oil. Remove the chicken in the pan. Chop the onion and bell pepper and cook them inside oil with the garlic oil until tender. Add your salt and tomato gravy, then the chocolate as well as other seasonings, stirring until your chocolate melts.

Return the chicken for the pan and simmer the mixture till the chicken is tender. Remove it of the pan and eliminate the bones. Adjust the seasonings and serve with noodles or maybe rice.

Mole is just about the most famous Mexican recipes in order to contain chocolate but this ingredient features in several mexican recipes and Mexican desserts. If you are inspired by the very thought of cooking with chocolate there are plenty of mexican recipes ideas that you love.
mexican recipes

mexican recipes When it needs to be Real Authentic mexican recipes.
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Sumac chicken with persian tomato salad recipe

Photo: Sumac chicken with persian tomato salad recipe


This Middle Eastern inspired chicken dinner is delicious served with salad, hummus and warm Lebanese bread.

INGREDIENTS 14
DIFFICULTY EASY
SERVINGS 4

Ingredients

2 garlic cloves, crushed
2 tsp sumac (see note)
2 tsp chopped thyme
Grated zest and juice of 1 lemon
1/3 cup (80ml) olive oil
2 tbs pomegranate molasses (see note)
4 chicken breast fillets
6 vine-ripened tomatoes
1 telegraph cucumber, peeled
1 red onion, thinly sliced
1 long red chilli, seeds removed, thinly sliced lengthways
1 cup each mint and flat-leaf parsley
1/3 cup (50g) shelled pistachios, chopped
Hummus and Lebanese bread, to serve


Method

Step 1
Combine garlic, sumac, thyme, lemon zest, 2 tablespoons juice, 2 tablespoons olive oil, 1 tablespoon molasses and salt and pepper in a shallow dish. Add chicken and turn to coat. Set aside to marinate while you prepare the salad.
 


Step 2
Combine remaining juice, oil and molasses in a small bowl. Season with salt and pepper, then whisk together. Remove seeds from tomatoes and cucumber and cut both into 2cm cubes . Place in a large bowl with onion, chilli, herbs and nuts. Toss to combine. Set both bowls aside.
 

Step 3
Preheat a barbecue or chargrill pan to medium-high. When hot, add chicken and grill for 3-4 minutes each side until cooked through. Leave chicken to rest while you toss salad with dressing. Slice chicken and serve with salad, hummus and bread.
Notes

Pomegranate molasses and sumac are available from Middle Eastern food shops.

delicious. - February 2009 , Page 86
Recipe by Valli Little
Photography by Mark Roper 


More from the Lebanese Recipes Kitchen:

Prawn & avocado Caesar salad wrap
Chickpea and prawn fattoush
Cumin lamb with tomato, cucumber and goats feta 
Lebanese Lentil Salad with Garlic, Cumin, Mint, and Parsley  
Middle Eastern Tomato Salad  
Seared Strip Steak with Lemony Couscous Tabbouleh

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Prawn & avocado Caesar salad wrap recipe

Photo: Prawn & avocado Caesar salad wrap recipe


INGREDIENTS 5
DIFFICULTY SUPER EASY
SERVINGS 2


Ingredients

270g Complete Caesar Salad
2 slices wholemeal Lebanese bread
10 cooked medium tiger prawns, peeled
1 avocado half, flesh chopped
Salt & freshly ground pepper


Method

Step 1
Place the lettuce, bacon, croutons and three-quarters of the dressing in a bowl. Toss to combine. Divide between the slices of Lebanese bread.

Step 2
Scatter prawns and avocado on the salad. Drizzle with remaining dressing and season with salt and pepper.

Fresh Living - May 2005 , Page 51
Recipe by Gemma Purcell


More from the Lebanese Recipes Kitchen:

Chickpea and prawn fattoush
Cumin lamb with tomato, cucumber and goats feta
Lebanese Lentil Salad with Garlic, Cumin, Mint, and Parsley 
Middle Eastern Tomato Salad 
Seared Strip Steak with Lemony Couscous Tabbouleh   
How to barbecue steaks       

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Chickpea and prawn fattoush recipe

Photo: Chickpea and prawn fattoush recipe


Traditional Middle Eastern bread salad is given a gourmet twist with the addition of beautiful king prawns.

INGREDIENTS 13
DIFFICULTY EASY
SERVINGS 6

Ingredients

1/3 cup (80ml) olive oil
Juice of 1 lemon
1kg green king prawns, peeled (tails intact), deveined
1 tsp sumac
2 x 400g cans chickpeas, rinsed, drained
3 small Lebanese cucumbers, seeded
200g grape tomatoes, halved
5 green onions, thinly sliced
1/3 cup flat-leaf parsley, torn
2 tbs spearmint, finely chopped
2 tbs coriander, chopped
1 Lebanese flatbread, split in half
1/2 cos lettuce, leaves separated, washed


Method

Step 1
Whisk together oil and lemon juice. Season to taste with salt and pepper. In another bowl, toss prawns with sumac and 2 tbs dressing. Add chickpeas to remaining dressing. Toss.

Step 2
Cut cucumbers diagonally into thin strips. Add to chickpeas together with tomatoes, onions and herbs.

Step 3
Preheat grill on high heat. Place bread on an oven tray and grill until crisp. Cool then break into pieces.

Step 4
Heat a heavy-based frying pan over high heat. Cook prawns, in 2 batches, for 45-60 seconds each side or until cooked through. Add to salad with bread. Toss gently. Serve over lettuce.

Notes

Cook's tip: Sumac is a Middle Eastern berry, used dried and ground as a spice. Look for it in delicatessens.

Notebook: - January 2006 , Page 42
Recipe by Sophia Young
Photography by Andrew Lehmann 


More from the Lebanese Recipes Kitchen:

Cumin lamb with tomato, cucumber and goats feta
Lebanese Lentil Salad with Garlic, Cumin, Mint, and Parsley
Middle Eastern Tomato Salad 
Seared Strip Steak with Lemony Couscous Tabbouleh  
How to barbecue steaks      
Lamb steak kebabs with mint     

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Cumin lamb with tomato, cucumber and goats feta recipe

Photo: Cumin lamb with tomato, cucumber and goats feta


Torn flat bread is great for making bite-sized wraps of spiced lamb and Greek-style salad.

 Ingredients

12 baby roma tomatoes, halved lengthways
150g goats feta, crumbled
2 Lebanese cucumbers, coarsely chopped
1 small red onion, thinly sliced
16 kalamata olives
1/4 cup fresh continental parsley leaves
2 tsp white wine vinegar
1 tsp dried oregano leaves
60ml (1/4 cup) olive oil
4 lamb leg steaks
2 tsp ground cumin
4 pieces Lebanese bread


 Method

Step 1
Place the tomato, goats feta, cucumber, onion, olives and parsley in a bowl. Whisk the vinegar, oregano and 2 tablespoons of the oil in a bowl. Add to the salad and toss to combine.

Step 2
Heat the remaining oil in a large non-stick frying pan over medium heat. Sprinkle lamb with cumin. Season with salt and pepper. Cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate.Cover with foil. Set aside for 5 minutes to rest.

Step 3
Thickly slice the lamb. Divide the salad and lamb among serving plates. Serve with the Lebanese bread.
Notes

Variation: Chicken salad with tasty cheese: Omit the olives, if desired, and the cumin. Replace goats feta with Bega Tasty Bar-B-Cubes. Replace the lamb with 4 single chicken breast fillets, halved horizontally.

Nutrition

Energy 3150kJ    
Fat saturated 9.00g
Fat Total 30.00g    
Carbohydrate sugars -
Carbohydrate Total 67.00g    
Dietary Fibre 8.00g
Protein 54.00g    
Cholesterol -
Sodium -    

Australian Good Taste - September 2009 , Page 34
Recipe by Heidi Flett
Photography by Rob Palmer


More from the Lebanese Recipes Kitchen:

Lebanese Lentil Salad with Garlic, Cumin, Mint, and Parsley
Middle Eastern Tomato Salad
Seared Strip Steak with Lemony Couscous Tabbouleh 
How to barbecue steaks    
Lamb steak kebabs with mint    
Parsley Tabbouleh   

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pasta recipes

With regards to cooking Easy Pasta Tested recipes, it takes a few minutes, well cooking the pasta will, if you are using fresh it can take as little as two minutes as dried requires about ten minutes, depending if you love it al dente as well as not. The filling, marinade, vegetables, fish or meat will take a little longer, but this doesn't mean that you shouldn't have a go at these Easy Recipes.

Pasta is such an incredible ingredient, it is very versatile it is usually served in soup, filled with a filling, layered, baked coated in a sauce or just served plain that has a drizzle of Extra Virgin Extra virgin olive oil. The pasta can also be put together with cheeses, meats, pulses as well as seafood. It is great to be a Salad for lunch or inside your child's lunch box.

There are over 650 different types of shapes available, we all have the favorites but trying new ones every here and there can be quite exciting. There is a huge difference between Fresh as well as Dried, dried durum wheat or grain pasta, such as the particular classic spaghetti, has to become made under factory conditions. Because it requires a particular method of kneading, cutting and drying in order that it does not fall aside during cooking.

When it comes to cooking pasta there are many golden rules to abide by.

It likes plenty connected with water to cook in when it's boiled. The ratio is 5 litres of water to 1 Kilogram of pasta.

Ensure the water has adequate salt before adding the particular pasta, approx 7 Grms per Kilo.

Ensure the water is boiling before people add the pasta on the saucepan.

Replace the lid on the saucepan once the pasta recipes seemingly immersed in the boiling water and time for the boil straight apart.

When the water returns on the boil, remove the lid and continue boiling, stirring every now and then.

To check the pasta recipes is cooked and the choice of like it, remove some pasta recipes that has a slotted spoon and tastes.

Drain the pasta recipes with pride and dress the pasta recipes with your sauce as quickly as possible.

The pasta recipes will continue to cook provided that it stays hot, so if you are not using the pasta recipes immediately, run under cold h2o.

The Italians enjoy his or her pasta recipes al dente (firm on the bite).

Remember that Fresh pasta recipes will probably cook more faster than dried so the al dente rule isn't going to apply.

Always serve your pasta recipes in warmed bowls or plates because the pasta recipes will cool quickly.

pasta recipes Carbonara
pasta recipes

A Classic pasta recipes is a fast and simple meal for kids.
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easy recipes

If you're planning a picnic for two and you are searching for meal ideas, here are two easy recipes you can make in your up coming picnic.

French Fondue.."easy recipes"

This is the very easy recipes and stylish recipe draw in a picnic, the harder part is to obtain the ingredients, but these tips will let you to make a great dinner for the special picnic.

A French Fondue is manufactured by the combination of 4 or 5 cheeses very easy recipes to uncover in France, not that no problem finding in the States. The particular cheeses are Compté, Gruyère, Tomme de Savoie in addition to French Emmental. But you can prepare a French Fondue with common cheeses for the majority of.

You can use a great Emmental cheese (Swiss Emmental or Emmentaler) as most of your cheese and then a combination of Aged Manchego, Aged Cheddar in addition to Gouda. To prepare a France Fondue for 2 persons you should have 1lb of cheese. The quantity needed of each one of these cheeses will depend about the strong flavor that you might want to give to ones Fondue.

For a strong flavor French Fondue you'll need:
1/3 lb of Emmental Dairy products
1/3 lb of Aged Cheddar Cheese
1/6 lbs of Aged Manchego Dairy products
1/6 lb of Gouda Dairy products
1/3 of a white bottle of wine
1 baguette

For a light flavor French Fondue you'll need:
½ lb of Emmental Dairy products
¼ lb of Aged Cheddar Cheese
¼ lbs of Aged Manchego Dairy products
1/3 of a white bottle of wine
1 baguette

Preparation
Cut each of the cheeses in small portions. Cut the bread in medium size pieces (about 1in. tick). Place only 1 / 2 of the cheeses and increase the white wine. Wait till the cheeses are melted and add the rest.
You'll need one can regarding jelled chafing fuel.

Strawberry Chocolate Cake

Ingredients:

2 glasses of Pancake mix
1 cup of milk
1 cup of vegetable oil
1 cup of chocolate powder
¾ cup of sugar
5 ova
2 tablespoons of cooking powder
1 tablespoon regarding vanilla

For decoration:
1 cup of sour cream
½ cup of sugar
10 ounce . of of strawberries (or 15 strawberries)

Preparing:
Mix the milk, acrylic, chocolate powder, vanilla, sugar and eggs in a blender. In a mixer bowl, put the pancake combine and baking powder. After that, add the blended ingredients in to the bowl and mix these individuals well. Preheat the stove at 350°F.

Bake your mix for 30 for you to 40 min. at 380°F.

You should use any type of cooking dish."easy recipes" The mix healthy a 9x9" baking container.

easy recipes..
easy recipes

Decoration:
Mix the sugar while using cream until the sugars has completely dissolved in to the cream. It has to maintain a creamy texture.

Chop 7 oz regarding strawberries (or 10 strawberries) and slice the remaining.
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