Chickpea & Bulgur Stuffed Grape Leaves Recipe

Photo: Chickpea & Bulgur Stuffed Grape Leaves Recipe

From EatingWell:  May/June 2011

Think hummus meets tabbouleh in these vegetarian stuffed grape leaves, bursting with chickpeas, parsley and bulgur tied together with a lemony, garlicky sauce. The grape leaves will seem soft when just finished cooking, but will firm up as they cool. We prefer these at room temperature or cold—perfect for bringing to work for lunch.

Makes: 45-55 stuffed grape leaves
Active Time: 1 1/2 hours
Total Time: 2 hours

Ingredients

1 15- to 16-ounce jar grape leaves (see Notes), drained
Zest of 1 lemon
1/2 cup lemon juice, divided
7 cloves garlic, peeled and halved
3 tablespoons tahini (see Notes)
2 tablespoons extra-virgin olive oil
1 tablespoon sumac (optional; see Notes)
1 teaspoon freshly ground pepper
3/4 teaspoon salt
1 19-ounce can chickpeas, rinsed (about 2 cups)
3/4 cup bulgur (see Notes)
1/2 cup finely chopped fresh parsley
4 scallions, trimmed and finely chopped
Lemon wedges for serving
Plain yogurt for serving

Preparation

1. Put a large saucepan of water on to boil. Remove grape leaves from the jar and unroll. Separate into two piles—one of whole leaves and one with any torn leaves or pieces of leaves. The whole leaves will be used for rolling. Set aside the others for Step 5.
2. Cook the whole grape leaves in the boiling water for 5 minutes; transfer with tongs to a colander to drain.
3. To prepare filling: Process lemon zest and 1/4 cup juice, garlic, tahini, oil, sumac (if using), pepper and salt in a food processor until smooth. Scrape into a large bowl. Pulse chickpeas in the food processor until coarsely chopped. Add to the lemon mixture along with bulgur, parsley and scallions; mix until well combined.
4. To assemble grape leaves: Lay a clean kitchen towel on a work surface. Place 4 to 6 whole grape leaves at a time on the towel with the stem-side up and stem end pointing toward you. Pinch or trim off any long or tough stems. Depending on the size of the leaf, shape 2 teaspoons to 1 tablespoon of the filling into a 1 1/2- to 2-inch log and place it on the leaf, perpendicular to the stem end. Roll the end of the leaf over the filling, tuck in the sides and roll tightly into a cigar shape. Repeat with the remaining grape leaves and filling. (You may have filling or grape leaves left over.)
5. Place the torn or very small leftover grape leaves in a large saucepan, covering the bottom completely; this will prevent the stuffed leaves from sticking as they cook. (No leftover leaves? See Tip.) Place about half of the stuffed grape leaves in one tight layer in the pan and drizzle with 2 tablespoons lemon juice. Make a second layer of grape leaves on top of the first and drizzle with the remaining 2 tablespoons lemon juice.
6. Place the largest heatproof plate you have that will fit in the pot on top of the grape leaves. Place a small-to-medium heatproof bowl on top of the plate and fill it three-quarters full with water (this will act as a weight to keep the grape leaves submerged). Add water to the pan until it reaches the rim of the plate.
7. Timing: Bring to a boil, then reduce heat to a simmer. Cook until the bulgur is tender, adding water as necessary to keep the grape leaves submerged, about 30 minutes. (To check if the bulgur is done, carefully remove the bowl and plate, take out one stuffed grape leaf using a slotted spoon and cut it open.)
8. Carefully remove the bowl and plate, then transfer the grape leaves from the water using a slotted spoon. Serve warm with lemon wedges and yogurt for dipping, if desired.

Tips & Notes

Make Ahead Tip: Cover and refrigerate cooked grape leaves for up to 3 days. Reheat with a little water in a skillet or in the microwave. Or freeze uncooked grape leaves in a single layer on a baking sheet, then transfer to an airtight container and freeze for up to 3 months. Defrost overnight in the refrigerator and finish with Steps 5-8.

Notes: Jars of grape leaves can be found with other Middle Eastern ingredients in large supermarkets, Middle Eastern markets, natural-foods stores or online at amazon.com. We like the texture and quality of Sadaf, Ziyad, Roland and Yergat brands. If you can only find a 32-ounce jar, you can freeze the leftover leaves in an airtight container for up to 6 months. If you have access to fresh grape leaves, you could harvest your own to use instead. Select medium-size leaves from unsprayed grapevines in late spring or early summer, when they will be at their most tender.

Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters.

The tart red berries of the Mediterranean sumac bush add fruity, sour flavor to many regional dishes. Find ground sumac in Middle Eastern markets, specialty food shops and online at penzeys.com.

Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. Don’t confuse bulgur with cracked wheat, which is just that—cracked wheat. Since the parboiling step is skipped, cracked wheat must be cooked for up to an hour whereas bulgur simply needs a quick soak in hot water for most uses. Look for it in the natural-foods section of large supermarkets, near other grains.

Tip: If you don’t have any leftover leaves to line the pan, cut a potato into 1/2-inch-thick slices and place in the bottom of the pan to prevent the stuffed leaves from sticking.

How to Arrange Stuffed Grape Leaves in the Pan: The stuffed grape leaves should be tightly packed in your saucepan to prevent them from floating up and unwrapping during cooking. Working with about half of the stuffed grape leaves, nestle them into your pan in concentric circles, working from the outer edge toward the center. Make a second layer directly on top of the first with the remaining stuffed grape leaves.

Nutrition

Per piece: 29 calories; 1 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 166 mg sodium; 26 mg potassium.

Carbohydrate Servings: 0

Exchanges: 1/2 fat

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Photo: Chickpea & Bulgur Stuffed Grape Leaves Recipe

From EatingWell:  May/June 2011

Think hummus meets tabbouleh in these vegetarian stuffed grape leaves, bursting with chickpeas, parsley and bulgur tied together with a lemony, garlicky sauce. The grape leaves will seem soft when just finished cooking, but will firm up as they cool. We prefer these at room temperature or cold—perfect for bringing to work for lunch.

Makes: 45-55 stuffed grape leaves
Active Time: 1 1/2 hours
Total Time: 2 hours

Ingredients

1 15- to 16-ounce jar grape leaves (see Notes), drained
Zest of 1 lemon
1/2 cup lemon juice, divided
7 cloves garlic, peeled and halved
3 tablespoons tahini (see Notes)
2 tablespoons extra-virgin olive oil
1 tablespoon sumac (optional; see Notes)
1 teaspoon freshly ground pepper
3/4 teaspoon salt
1 19-ounce can chickpeas, rinsed (about 2 cups)
3/4 cup bulgur (see Notes)
1/2 cup finely chopped fresh parsley
4 scallions, trimmed and finely chopped
Lemon wedges for serving
Plain yogurt for serving

Preparation

1. Put a large saucepan of water on to boil. Remove grape leaves from the jar and unroll. Separate into two piles—one of whole leaves and one with any torn leaves or pieces of leaves. The whole leaves will be used for rolling. Set aside the others for Step 5.
2. Cook the whole grape leaves in the boiling water for 5 minutes; transfer with tongs to a colander to drain.
3. To prepare filling: Process lemon zest and 1/4 cup juice, garlic, tahini, oil, sumac (if using), pepper and salt in a food processor until smooth. Scrape into a large bowl. Pulse chickpeas in the food processor until coarsely chopped. Add to the lemon mixture along with bulgur, parsley and scallions; mix until well combined.
4. To assemble grape leaves: Lay a clean kitchen towel on a work surface. Place 4 to 6 whole grape leaves at a time on the towel with the stem-side up and stem end pointing toward you. Pinch or trim off any long or tough stems. Depending on the size of the leaf, shape 2 teaspoons to 1 tablespoon of the filling into a 1 1/2- to 2-inch log and place it on the leaf, perpendicular to the stem end. Roll the end of the leaf over the filling, tuck in the sides and roll tightly into a cigar shape. Repeat with the remaining grape leaves and filling. (You may have filling or grape leaves left over.)
5. Place the torn or very small leftover grape leaves in a large saucepan, covering the bottom completely; this will prevent the stuffed leaves from sticking as they cook. (No leftover leaves? See Tip.) Place about half of the stuffed grape leaves in one tight layer in the pan and drizzle with 2 tablespoons lemon juice. Make a second layer of grape leaves on top of the first and drizzle with the remaining 2 tablespoons lemon juice.
6. Place the largest heatproof plate you have that will fit in the pot on top of the grape leaves. Place a small-to-medium heatproof bowl on top of the plate and fill it three-quarters full with water (this will act as a weight to keep the grape leaves submerged). Add water to the pan until it reaches the rim of the plate.
7. Timing: Bring to a boil, then reduce heat to a simmer. Cook until the bulgur is tender, adding water as necessary to keep the grape leaves submerged, about 30 minutes. (To check if the bulgur is done, carefully remove the bowl and plate, take out one stuffed grape leaf using a slotted spoon and cut it open.)
8. Carefully remove the bowl and plate, then transfer the grape leaves from the water using a slotted spoon. Serve warm with lemon wedges and yogurt for dipping, if desired.

Tips & Notes

Make Ahead Tip: Cover and refrigerate cooked grape leaves for up to 3 days. Reheat with a little water in a skillet or in the microwave. Or freeze uncooked grape leaves in a single layer on a baking sheet, then transfer to an airtight container and freeze for up to 3 months. Defrost overnight in the refrigerator and finish with Steps 5-8.

Notes: Jars of grape leaves can be found with other Middle Eastern ingredients in large supermarkets, Middle Eastern markets, natural-foods stores or online at amazon.com. We like the texture and quality of Sadaf, Ziyad, Roland and Yergat brands. If you can only find a 32-ounce jar, you can freeze the leftover leaves in an airtight container for up to 6 months. If you have access to fresh grape leaves, you could harvest your own to use instead. Select medium-size leaves from unsprayed grapevines in late spring or early summer, when they will be at their most tender.

Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters.

The tart red berries of the Mediterranean sumac bush add fruity, sour flavor to many regional dishes. Find ground sumac in Middle Eastern markets, specialty food shops and online at penzeys.com.

Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. Don’t confuse bulgur with cracked wheat, which is just that—cracked wheat. Since the parboiling step is skipped, cracked wheat must be cooked for up to an hour whereas bulgur simply needs a quick soak in hot water for most uses. Look for it in the natural-foods section of large supermarkets, near other grains.

Tip: If you don’t have any leftover leaves to line the pan, cut a potato into 1/2-inch-thick slices and place in the bottom of the pan to prevent the stuffed leaves from sticking.

How to Arrange Stuffed Grape Leaves in the Pan: The stuffed grape leaves should be tightly packed in your saucepan to prevent them from floating up and unwrapping during cooking. Working with about half of the stuffed grape leaves, nestle them into your pan in concentric circles, working from the outer edge toward the center. Make a second layer directly on top of the first with the remaining stuffed grape leaves.

Nutrition

Per piece: 29 calories; 1 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 166 mg sodium; 26 mg potassium.

Carbohydrate Servings: 0

Exchanges: 1/2 fat

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Eggplant Bulgur Pilaf Recipe

Photo: Eggplant Bulgur Pilaf Recipe

From EatingWell:  September/October 2011

One of the most important dishes at a Turkish table, this simple pilaf recipe features a combination of eggplant and bulgur. It is often an accompaniment to meat or chicken.

Makes: 6 servings, about 1 cup each

Active Time: 35 minutes

Total Time: 1 1/4 hours

Ingredients

1 cup bulgur (see Note), preferably coarse
4 tablespoons extra-virgin olive oil, divided
1 pound eggplant (see Tip), diced
1 medium onion, diced
1 bunch scallions, chopped
1 medium green bell pepper, diced
1 large carrot, peeled and shredded
2 large cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried oregano
3/4 teaspoon salt
Freshly ground pepper to taste
1/2 cup reduced-sodium chicken broth (optional)
1 cup chopped flat-leaf parsley or cilantro

Preparation

1. Place bulgur in a large deep bowl, add enough warm water to cover by 2 inches, cover and let stand for 1 hour. Drain; set aside.
2. Heat 3 tablespoons oil in a large nonstick skillet over medium heat. Add eggplant. Do not stir for the first minute; then cook, stirring, until beginning to soften, 4 to 5 minutes. Push the eggplant to the sides, making a well in the middle for the other ingredients.
3. Heat the remaining 1 tablespoon oil in the middle of the pan. Add onion, scallions, bell pepper, carrot and garlic. Do not stir for 2 minutes; then mix all the ingredients, including the eggplant, and cook, stirring, until the vegetables are soft, 3 to 4 minutes.
4. Reduce heat to medium-low. Make a well in the ingredients again and add tomato paste to the middle. Do not stir for 30 seconds; then turn the tomato paste over and cook for another 15 seconds. Add the drained bulgur, oregano, salt and pepper; stir well to combine. Heat through. If the eggplant is not completely tender, stir in broth, cover the pan and simmer until the eggplant reaches your desired tenderness. Remove from the heat; stir in parsley (or cilantro).

Tips & Notes

Note: Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. Bulgur just needs a quick soak in hot water for most uses. Look for it in the natural-foods section of large supermarkets, near other grains.

Tip: If you’re using large, common globe eggplant, which can be more bitter than other varieties, salting beforehand can reduce bitterness. To salt: Place prepped eggplant in a large colander over a bowl and mix with 1 tablespoon salt. Top the eggplant with a plate weighted down with cans. Let sit for 30 minutes to 1 hour before using. Rinse well with cold water, then dry with paper towels.

Nutrition

Per serving: 214 calories; 10 g fat ( 1 g sat , 7 g mono ); 0 mg cholesterol; 29 g carbohydrates; 0 g added sugars; 5 g protein; 9 g fiber; 357 mg sodium; 533 mg potassium.

Nutrition Bonus: Vitamin A (64% daily value), Vitamin C (62% dv), Magnesium (17% dv), Potassium (15% dv)

Carbohydrate Servings: 1

Exchanges: 1 starch, 1 vegetable, 2 fat 

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Photo: Eggplant Bulgur Pilaf Recipe

From EatingWell:  September/October 2011

One of the most important dishes at a Turkish table, this simple pilaf recipe features a combination of eggplant and bulgur. It is often an accompaniment to meat or chicken.

Makes: 6 servings, about 1 cup each

Active Time: 35 minutes

Total Time: 1 1/4 hours

Ingredients

1 cup bulgur (see Note), preferably coarse
4 tablespoons extra-virgin olive oil, divided
1 pound eggplant (see Tip), diced
1 medium onion, diced
1 bunch scallions, chopped
1 medium green bell pepper, diced
1 large carrot, peeled and shredded
2 large cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried oregano
3/4 teaspoon salt
Freshly ground pepper to taste
1/2 cup reduced-sodium chicken broth (optional)
1 cup chopped flat-leaf parsley or cilantro

Preparation

1. Place bulgur in a large deep bowl, add enough warm water to cover by 2 inches, cover and let stand for 1 hour. Drain; set aside.
2. Heat 3 tablespoons oil in a large nonstick skillet over medium heat. Add eggplant. Do not stir for the first minute; then cook, stirring, until beginning to soften, 4 to 5 minutes. Push the eggplant to the sides, making a well in the middle for the other ingredients.
3. Heat the remaining 1 tablespoon oil in the middle of the pan. Add onion, scallions, bell pepper, carrot and garlic. Do not stir for 2 minutes; then mix all the ingredients, including the eggplant, and cook, stirring, until the vegetables are soft, 3 to 4 minutes.
4. Reduce heat to medium-low. Make a well in the ingredients again and add tomato paste to the middle. Do not stir for 30 seconds; then turn the tomato paste over and cook for another 15 seconds. Add the drained bulgur, oregano, salt and pepper; stir well to combine. Heat through. If the eggplant is not completely tender, stir in broth, cover the pan and simmer until the eggplant reaches your desired tenderness. Remove from the heat; stir in parsley (or cilantro).

Tips & Notes

Note: Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. Bulgur just needs a quick soak in hot water for most uses. Look for it in the natural-foods section of large supermarkets, near other grains.

Tip: If you’re using large, common globe eggplant, which can be more bitter than other varieties, salting beforehand can reduce bitterness. To salt: Place prepped eggplant in a large colander over a bowl and mix with 1 tablespoon salt. Top the eggplant with a plate weighted down with cans. Let sit for 30 minutes to 1 hour before using. Rinse well with cold water, then dry with paper towels.

Nutrition

Per serving: 214 calories; 10 g fat ( 1 g sat , 7 g mono ); 0 mg cholesterol; 29 g carbohydrates; 0 g added sugars; 5 g protein; 9 g fiber; 357 mg sodium; 533 mg potassium.

Nutrition Bonus: Vitamin A (64% daily value), Vitamin C (62% dv), Magnesium (17% dv), Potassium (15% dv)

Carbohydrate Servings: 1

Exchanges: 1 starch, 1 vegetable, 2 fat 

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Lebanese Beef Chili Stew: Fasolia Beans with Rice Recipe

Photo: Lebanese Beef Chili Stew: Fasolia Beans with Rice Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lebanese Beef Chili Stew: Fasolia Beans with Rice Recipe. Enjoy the Lebanese Cuisine and learn how to make Lebanese Beef Chili Stew: Fasolia Beans with Rice.

Fasolia (Phaseolus vulgaris) is the typical name given to different varieties of red beans in Lebanon. And apparently in other countries in the Middle East such as Egypt and Turkey (Fasulye), Fasolia can refer to green beans as well.

In its basic form, the dish “Fasolia w Riz” which stands for Fasolia and rice is a simple yet succulent chili stew made with red beans, beef stew chunks, tomato paste and subtle Middle Eastern spices. It is served as a soup with a side of rice with vermicelli. Fasolia can also be made with goat meat, or with chunks of meat with the bones left on.

Fasolia Beef Chili Ingredients (5 servings)
 
2 cups of red beans
1 lb of beef stew chunks (or filet)
6 teaspoons of tomato paste
10 cloves of fresh garlic, minced
1 small onion, finely chopped
1/2 cup of olive oil
1/2 teaspoon of salt (or to taste)
1 teaspoon of Lebanese 7-Spices
1/3 teaspoon of black pepper
1.5 teaspoon of ground cinnamon
3-4 cinnamon sticks (optional)
1 teaspoon of dried cilantro leaves (optional)
1 cup of rice
1/4 cup of vermicelli (bird nest or angel hair vermicelli)

Fasolia Preparation Method

Soak the beans for 6 hours or overnight.

When ready, rinse them then add to a cooking pot with 6 cups of water, boil for 5 minutes then drain the beans and discard their water.

Add the beans back to the pot with 6 cups of fresh water and bring to a boil again, then lower heat to minimum and let simmer for 40-80 minutes depending on what type of beans you have. Well cooked beans get smashed easily between your finger tips.

Add 1 finely chopped onion to a deep pot and lightly fry with 3-4 table spoons of oil (olive oil) on medium heat while stirring.

When onions start turning a bit pinkish (10 minutes in), add the minced garlic and cilantro leaves, and saute for a couple of minutes.

Cut meat into small cubes (1 inch) and add to pot on top of onions and garlic

Then add salt, 7-spices, black pepper, ground cinnamon to meat pot, stir well for a few minutes until the beef turns light brown

Add 3 cups of warm water to the meat pot, stir well and bring to a boil

Pour the cooked beans with their water on top of the meat pot

Add the tomato paste, stirr well, and let simmer on low heat for another 20-30 minutes while stirring occasionally

While the chili simmers, chop the vermicelli into 1 inch pieces then lightly fry with a tiny bit of butter, or oil, then add them to your rice maker or rice pot along with 1 cups of rice and 2 cups of water, a bit of salt, and let cook on low heat for 20 minutes or until rice is done.

Serve chili hot in a bowl on top of a few spoons of rice

Preparation time: 15 minute(s)
Cooking time: 70 minute(s)
Number of servings (yield): 6

Source: Mama’s Lebanese Kitchen. 
 
More from the Lebanese Recipes Kitchen:

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

Save and share Lebanese Beef Chili Stew: Fasolia Beans with Rice Recipe

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Photo: Lebanese Beef Chili Stew: Fasolia Beans with Rice Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lebanese Beef Chili Stew: Fasolia Beans with Rice Recipe. Enjoy the Lebanese Cuisine and learn how to make Lebanese Beef Chili Stew: Fasolia Beans with Rice.

Fasolia (Phaseolus vulgaris) is the typical name given to different varieties of red beans in Lebanon. And apparently in other countries in the Middle East such as Egypt and Turkey (Fasulye), Fasolia can refer to green beans as well.

In its basic form, the dish “Fasolia w Riz” which stands for Fasolia and rice is a simple yet succulent chili stew made with red beans, beef stew chunks, tomato paste and subtle Middle Eastern spices. It is served as a soup with a side of rice with vermicelli. Fasolia can also be made with goat meat, or with chunks of meat with the bones left on.

Fasolia Beef Chili Ingredients (5 servings)
 
2 cups of red beans
1 lb of beef stew chunks (or filet)
6 teaspoons of tomato paste
10 cloves of fresh garlic, minced
1 small onion, finely chopped
1/2 cup of olive oil
1/2 teaspoon of salt (or to taste)
1 teaspoon of Lebanese 7-Spices
1/3 teaspoon of black pepper
1.5 teaspoon of ground cinnamon
3-4 cinnamon sticks (optional)
1 teaspoon of dried cilantro leaves (optional)
1 cup of rice
1/4 cup of vermicelli (bird nest or angel hair vermicelli)

Fasolia Preparation Method

Soak the beans for 6 hours or overnight.

When ready, rinse them then add to a cooking pot with 6 cups of water, boil for 5 minutes then drain the beans and discard their water.

Add the beans back to the pot with 6 cups of fresh water and bring to a boil again, then lower heat to minimum and let simmer for 40-80 minutes depending on what type of beans you have. Well cooked beans get smashed easily between your finger tips.

Add 1 finely chopped onion to a deep pot and lightly fry with 3-4 table spoons of oil (olive oil) on medium heat while stirring.

When onions start turning a bit pinkish (10 minutes in), add the minced garlic and cilantro leaves, and saute for a couple of minutes.

Cut meat into small cubes (1 inch) and add to pot on top of onions and garlic

Then add salt, 7-spices, black pepper, ground cinnamon to meat pot, stir well for a few minutes until the beef turns light brown

Add 3 cups of warm water to the meat pot, stir well and bring to a boil

Pour the cooked beans with their water on top of the meat pot

Add the tomato paste, stirr well, and let simmer on low heat for another 20-30 minutes while stirring occasionally

While the chili simmers, chop the vermicelli into 1 inch pieces then lightly fry with a tiny bit of butter, or oil, then add them to your rice maker or rice pot along with 1 cups of rice and 2 cups of water, a bit of salt, and let cook on low heat for 20 minutes or until rice is done.

Serve chili hot in a bowl on top of a few spoons of rice

Preparation time: 15 minute(s)
Cooking time: 70 minute(s)
Number of servings (yield): 6

Source: Mama’s Lebanese Kitchen. 
 
More from the Lebanese Recipes Kitchen:

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

Save and share Lebanese Beef Chili Stew: Fasolia Beans with Rice Recipe

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Basaleya with Lentil Recipe

Photo: Basaleya with Lentil Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Basaleya with Lentil recipe. Enjoy the Middle Eastern Cuisine and learn how to make Basaleya with Lentil.

Cuisine: Syrian
Category: Levant
Serves: 5 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     25 minutes
Cooking time :     50 minutes

Ingredients

2 tablespoons vegetable oil

400 g lamb, or beef, cut into medium cubes

2 medium onions or 250 g, sliced

1 cup green lentil or 180 g, washed

1 medium tomato or 150 g, peeled and diced

1 tin canned chickpeas, drained

6½ cups water or 1625 ml

2 cubes MAGGI® Chicken Bouillon

2 tablespoons tomato paste

½ teaspoon chili paste

¼ teaspoon seven spices

¼ teaspoon ground cinnamon

Preparation

Heat the oil in a large pot. Add the meat and cook for 4 minutes or until brown in color then add onion and fry until it's tender.

Add the lentil, tomato, chickpeas, water and MAGGI® Chicken Bouillon cubes. Bring to boil and simmer uncovered on low heat for 40 minutes or until meat and lentil are well cooked.

Add tomato paste, chili paste and spices (add more salt if needed) then simmer for additional 5 minutes, stirring irregularly. Remove from heat and serve.

Serving tips :     Serve this dish with vermicelli rice.

Nutritional Information

Energy :     465.00 Kcal
Protein :     28.00 g
Carbohydrate :     43.00 g
Fats :     20.00 g

More from the Lebanese Recipes Kitchen:

Chicken tabouli salad
Fried cauliflower with tarator 
Arabic Style Herbed Chicken Wings
Yogurt Chicken  
Spicy chicken kebabs    
Kefta Kebabs and Cauliflower with Taratur Sauce     

Save and share Basaleya with Lentil Recipe

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Photo: Basaleya with Lentil Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Basaleya with Lentil recipe. Enjoy the Middle Eastern Cuisine and learn how to make Basaleya with Lentil.

Cuisine: Syrian
Category: Levant
Serves: 5 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     25 minutes
Cooking time :     50 minutes

Ingredients

2 tablespoons vegetable oil

400 g lamb, or beef, cut into medium cubes

2 medium onions or 250 g, sliced

1 cup green lentil or 180 g, washed

1 medium tomato or 150 g, peeled and diced

1 tin canned chickpeas, drained

6½ cups water or 1625 ml

2 cubes MAGGI® Chicken Bouillon

2 tablespoons tomato paste

½ teaspoon chili paste

¼ teaspoon seven spices

¼ teaspoon ground cinnamon

Preparation

Heat the oil in a large pot. Add the meat and cook for 4 minutes or until brown in color then add onion and fry until it's tender.

Add the lentil, tomato, chickpeas, water and MAGGI® Chicken Bouillon cubes. Bring to boil and simmer uncovered on low heat for 40 minutes or until meat and lentil are well cooked.

Add tomato paste, chili paste and spices (add more salt if needed) then simmer for additional 5 minutes, stirring irregularly. Remove from heat and serve.

Serving tips :     Serve this dish with vermicelli rice.

Nutritional Information

Energy :     465.00 Kcal
Protein :     28.00 g
Carbohydrate :     43.00 g
Fats :     20.00 g

More from the Lebanese Recipes Kitchen:

Chicken tabouli salad
Fried cauliflower with tarator 
Arabic Style Herbed Chicken Wings
Yogurt Chicken  
Spicy chicken kebabs    
Kefta Kebabs and Cauliflower with Taratur Sauce     

Save and share Basaleya with Lentil Recipe

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Lebanese Lentil Salad with Garlic, Cumin, Mint, and Parsley Recipe

Photo: Lebanese Lentil Salad Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lebanese Lentil Salad with Garlic, Cumin, Mint, and Parsley recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lebanese Lentil Salad with Garlic, Cumin, Mint, and Parsley. 

Makes 4-6 servings

1 C green lentils (or use brown lentils, which will cook a bit more quickly)
2 T + 2 T extra-virgin olive oil
10-12 cloves garlic, very finely minced (use more or less to taste and depending on the size of the garlic cloves)
finely chopped fresh mint
finely chopped fresh parsley
(use about 1/2 to 1 cup fresh herbs, depending on availability and how much you like fresh herbs)
4 T fresh-squeezed lemon juice (or slightly less if you're not a big lemon an like I am)
1 1/2 tsp. ground cumin
1/4 tsp. ground allspice
salt and fresh ground black pepper to taste

Rinse lentils and pick out broken ones or any small stones. Put lentils in small pan with 3 cups water, bring to a boil, then simmer gently until lentils are tender, about 25-30 minutes. (Actual cooking time will depend on the freshness of the lentils. Older lentils will take longer to cook.)

While lentils cook, very finely minced 10-12 fresh garlic cloves. Heat 2 T olive oil in small frying pan, add garlic, and saute over very low heat until garlic is very fragrant but barely starting to get some color, about 7-8 minutes. Turn off heat.

While garlic cooks, finely chop desired amount of fresh mint and parsley. Whisk together lemon juice, other 2 T olive oil, ground cumin and ground allspice.

When lentils are tender, drain well and return to the pan. Turn heat back on under pan with the garlic, add lemon juice dressing mixture and heat about 1 minute. Pour heated dressing over the lentils, then gently stir to combine so all the lentils are well-coated with the dressing.

Stir in fresh herbs, then season the salad well with salt and fresh ground black pepper. Serve warm or at room temperature.

This salad will keep in the fridge for a day or two, but leftovers will taste best if you let them come to room temperature. You may want to add some fresh squeezed lemon juice to brighten the flavor when you eat it.

Source Kalyn's Kitchen

More from the Lebanese Recipes Kitchen:

Middle Eastern Tomato Salad
Seared Strip Steak with Lemony Couscous Tabbouleh
How to barbecue steaks  
Lamb steak kebabs with mint   
Parsley Tabbouleh   
Layered houmous, tabbouleh & feta picnic bowl 
   
Save and share Lebanese Lentil Salad with Garlic, Cumin, Mint, and Parsley Recipe

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Photo: Lebanese Lentil Salad Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lebanese Lentil Salad with Garlic, Cumin, Mint, and Parsley recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lebanese Lentil Salad with Garlic, Cumin, Mint, and Parsley. 

Makes 4-6 servings

1 C green lentils (or use brown lentils, which will cook a bit more quickly)
2 T + 2 T extra-virgin olive oil
10-12 cloves garlic, very finely minced (use more or less to taste and depending on the size of the garlic cloves)
finely chopped fresh mint
finely chopped fresh parsley
(use about 1/2 to 1 cup fresh herbs, depending on availability and how much you like fresh herbs)
4 T fresh-squeezed lemon juice (or slightly less if you're not a big lemon an like I am)
1 1/2 tsp. ground cumin
1/4 tsp. ground allspice
salt and fresh ground black pepper to taste

Rinse lentils and pick out broken ones or any small stones. Put lentils in small pan with 3 cups water, bring to a boil, then simmer gently until lentils are tender, about 25-30 minutes. (Actual cooking time will depend on the freshness of the lentils. Older lentils will take longer to cook.)

While lentils cook, very finely minced 10-12 fresh garlic cloves. Heat 2 T olive oil in small frying pan, add garlic, and saute over very low heat until garlic is very fragrant but barely starting to get some color, about 7-8 minutes. Turn off heat.

While garlic cooks, finely chop desired amount of fresh mint and parsley. Whisk together lemon juice, other 2 T olive oil, ground cumin and ground allspice.

When lentils are tender, drain well and return to the pan. Turn heat back on under pan with the garlic, add lemon juice dressing mixture and heat about 1 minute. Pour heated dressing over the lentils, then gently stir to combine so all the lentils are well-coated with the dressing.

Stir in fresh herbs, then season the salad well with salt and fresh ground black pepper. Serve warm or at room temperature.

This salad will keep in the fridge for a day or two, but leftovers will taste best if you let them come to room temperature. You may want to add some fresh squeezed lemon juice to brighten the flavor when you eat it.

Source Kalyn's Kitchen

More from the Lebanese Recipes Kitchen:

Middle Eastern Tomato Salad
Seared Strip Steak with Lemony Couscous Tabbouleh
How to barbecue steaks  
Lamb steak kebabs with mint   
Parsley Tabbouleh   
Layered houmous, tabbouleh & feta picnic bowl 
   
Save and share Lebanese Lentil Salad with Garlic, Cumin, Mint, and Parsley Recipe

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Roasted Green Wheat with Chicken ( Freekeh ma’ djej) Recipe

Photo: Roasted Green Wheat with Chicken

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Roasted Green Wheat with Chicken ( Freekeh ma’ djej) Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Roasted Green Wheat with Chicken ( Freekeh ma’ djej).

Before Lebanese folks were introduced to rice and adopted it wholeheartedly, roasted green wheat or freekeh was the main staple. It is basically wheat harvested while still green and smoked  in the fields. The farmers would then crack it (or keep it whole)  and store it  to eat throughout the year. It is available at middle-eastern stores under the name freekeh or frikeh, either in boxes or bags or in bulk. It is extremely nutritious. If you thought brown rice was the most nutritious, think again! Freekeh ( pronounced free-ka) has 4 times more iron, calcium, potassium, zinc, than brown rice!! When you cook it, its smoky flavor fills the kitchen and when you eat it you feel closer to the earth!

Freekeh can be used in so many ways: as a side dish, like rice; in a pilaf, with meat or veggies; in salads or soups. I found an Australian company that is planning to market bars similar to oatmeal bars using freekeh instead..

INGREDIENTS: Quantity will yield 4 generous servings.

1 3-pound chicken ( I used 2 cornish hens)
1 cup of freekeh
12 small onions
1 cup of chicken broth ( can substitute a chicken cube)
Spices consisting of : 1 cinnamon stick, a few sprigs of parsley, a carrot, a rib of celery ( for the chicken broth), 2 teaspoons of ground cinnamon, 2 teaspoons of ground allspice, salt ( to taste) and 1 teaspoon of black pepper.

1/3 cup of olive oil

METHOD:

Clean the freekeh by placing it in a sieve and running cold water on it and watching for stones or debris ( if you buy it in bulk)

Clean the chicken by rubbing a cut lemon all over it (optional) or running cold water on it and drying it with a paper towel. Sprinkle all the spices on it and set aside.

Peel the onions.

Heat the olive oil and brown the chicken all over. Set it aside.

Brown the onions in the oil or some additional oil. Set aside.

Place the chickens in a large pot and add the broth (or water and a cube) to make the broth needed to cook the freekeh in and finish cooking the chicken. About 1 1/2 quarts of liquid should be sufficient. Add the cinnamon stick, sprigs of parsley, carrot, bay leaf, etc. Cover the pot and let it come to a boil.

Lower the heat and let it simmer gently for 30 minutes or so until the chicken is cooked through.

In the skillet ( in which you have previously browned the onions) place the freekeh and stir-fry gently until all the grains are coated in oil. At this point, use a ladle and pour 3 cups of the chicken broth on the freekeh and cover the skillet. Let it simmer for 20 to 30 minutes until the liquid has been absorbed. The freekeh needs to be moist and tender, if it is not, add more broth and cook a bit longer.

When it is ready, serve with the chicken and onions on a large serving platter. The extra broth can be either serve on the side (make a sauce with a couple of tablespoons of cornstarch) or frozen for a soup at a later date.

Present plain yoghurt at the table with it if you wish. Sahteyn!
 
Source Taste of Beirut
 
More from the Lebanese Recipes Kitchen:

Artichoke and Sweet Potato Gratin
Lamb shanks with Middle Eastern flavours
Diced lamb tajine
Okra & Chickpea Tagine 
Okra Stew (YAKHNIT BAAMIEH)    
Cold Okra Salad
 
Save and Share Roasted Green Wheat with Chicken ( Freekeh ma’ djej) Recipe

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Photo: Roasted Green Wheat with Chicken

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Roasted Green Wheat with Chicken ( Freekeh ma’ djej) Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Roasted Green Wheat with Chicken ( Freekeh ma’ djej).

Before Lebanese folks were introduced to rice and adopted it wholeheartedly, roasted green wheat or freekeh was the main staple. It is basically wheat harvested while still green and smoked  in the fields. The farmers would then crack it (or keep it whole)  and store it  to eat throughout the year. It is available at middle-eastern stores under the name freekeh or frikeh, either in boxes or bags or in bulk. It is extremely nutritious. If you thought brown rice was the most nutritious, think again! Freekeh ( pronounced free-ka) has 4 times more iron, calcium, potassium, zinc, than brown rice!! When you cook it, its smoky flavor fills the kitchen and when you eat it you feel closer to the earth!

Freekeh can be used in so many ways: as a side dish, like rice; in a pilaf, with meat or veggies; in salads or soups. I found an Australian company that is planning to market bars similar to oatmeal bars using freekeh instead..

INGREDIENTS: Quantity will yield 4 generous servings.

1 3-pound chicken ( I used 2 cornish hens)
1 cup of freekeh
12 small onions
1 cup of chicken broth ( can substitute a chicken cube)
Spices consisting of : 1 cinnamon stick, a few sprigs of parsley, a carrot, a rib of celery ( for the chicken broth), 2 teaspoons of ground cinnamon, 2 teaspoons of ground allspice, salt ( to taste) and 1 teaspoon of black pepper.

1/3 cup of olive oil

METHOD:

Clean the freekeh by placing it in a sieve and running cold water on it and watching for stones or debris ( if you buy it in bulk)

Clean the chicken by rubbing a cut lemon all over it (optional) or running cold water on it and drying it with a paper towel. Sprinkle all the spices on it and set aside.

Peel the onions.

Heat the olive oil and brown the chicken all over. Set it aside.

Brown the onions in the oil or some additional oil. Set aside.

Place the chickens in a large pot and add the broth (or water and a cube) to make the broth needed to cook the freekeh in and finish cooking the chicken. About 1 1/2 quarts of liquid should be sufficient. Add the cinnamon stick, sprigs of parsley, carrot, bay leaf, etc. Cover the pot and let it come to a boil.

Lower the heat and let it simmer gently for 30 minutes or so until the chicken is cooked through.

In the skillet ( in which you have previously browned the onions) place the freekeh and stir-fry gently until all the grains are coated in oil. At this point, use a ladle and pour 3 cups of the chicken broth on the freekeh and cover the skillet. Let it simmer for 20 to 30 minutes until the liquid has been absorbed. The freekeh needs to be moist and tender, if it is not, add more broth and cook a bit longer.

When it is ready, serve with the chicken and onions on a large serving platter. The extra broth can be either serve on the side (make a sauce with a couple of tablespoons of cornstarch) or frozen for a soup at a later date.

Present plain yoghurt at the table with it if you wish. Sahteyn!
 
Source Taste of Beirut
 
More from the Lebanese Recipes Kitchen:

Artichoke and Sweet Potato Gratin
Lamb shanks with Middle Eastern flavours
Diced lamb tajine
Okra & Chickpea Tagine 
Okra Stew (YAKHNIT BAAMIEH)    
Cold Okra Salad
 
Save and Share Roasted Green Wheat with Chicken ( Freekeh ma’ djej) Recipe

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Sautéed Zucchini with Za’atar and Crispy Chickpeas Recipe

Photo: Sautéed Zucchini with Za’atar and Crispy Chickpeas Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Sautéed Zucchini with Za’atar and Crispy Chickpeas recipe. Enjoy the Middle Eastern Cuisine and learn how to make Sautéed Zucchini with Za’atar and Crispy Chickpeas.

Couscous makes a nice bed for this simple side dish flavored with za’atar, a zesty Middle Eastern blend of spices and sesame seeds.

Ingredients:

2/3 cup cooked chickpeas
2 Tbs. cornstarch
1/4 cup plus 2 Tbs. olive oil
1 Tbs. plus 1 tsp. za’atar
Kosher salt
1 lb. small zucchini (3 to 4), cut into 1/2-inch-thick half moons
1/2 small red onion, finely diced (3 to 4 Tbs.)

Preparation:

In a colander, rinse the chickpeas. Pat dry in a clean dishtowel. Spread the cornstarch in a pie pan or on a dinner plate with raised edges. Add the chickpeas and roll them around to coat. Transfer to a mesh strainer and shake to remove excess starch.

In a small (8-inch) skillet, heat 1/4 cup of the olive oil over medium heat until shimmering hot. Add the chickpeas, cover with a splatter screen, and cook, gently shaking the pan from time to time, until golden-brown, about 5 minutes. Using a slotted spoon, transfer the chickpeas to a plate lined with paper towels. Sprinkle the chickpeas with 1 tsp. of the za’atar and a generous pinch of salt. Roll the chickpeas around to evenly coat with the spice mixture. Set aside.

Heat the remaining 2 Tbs. oil in a 12-inch skillet over high heat until shimmering hot. Add the squash, arranging it to fit in a single, snug layer. Season generously with salt and cook undisturbed until deep golden-brown, about 2 minutes. Push a spatula through the pan to turn the squash over, following with tongs or a fork to flip any unturned pieces. Sprinkle the diced onion and remaining 1 Tbs. za’atar over the zucchini and stir with a spatula to blend. Transfer the zucchini to a serving bowl. Sprinkle with the fried chickpeas and serve.

Nutrition Information (per serving):
Calories (kcal): 180; Fat (g): 10; Fat Calories (kcal): 90; Saturated Fat (g): 1.5; Protein (g): 4; Monounsaturated Fat (g): 7; Carbohydrates (g): 16; Polyunsaturated Fat (g): 1.5; Sodium (mg): 170; Cholesterol (mg): 0; Fiber (g): 3;

By Maryellen Driscoll
From Fine Cooking
Issue 106

Photo: Scott Phillips 
 
More from the Lebanese Recipes Kitchen:

Mujadra Safra
Black Lentil and Couscous Salad
Pomegranate Molasses Salad 
Moroccan lamb with chickpea salad
Middle eastern chicken with chickpea, herb & feta salad
Middle-eastern lamb sala
 
Save and share Sautéed Zucchini with Za’atar and Crispy Chickpeas Recipe

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Photo: Sautéed Zucchini with Za’atar and Crispy Chickpeas Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Sautéed Zucchini with Za’atar and Crispy Chickpeas recipe. Enjoy the Middle Eastern Cuisine and learn how to make Sautéed Zucchini with Za’atar and Crispy Chickpeas.

Couscous makes a nice bed for this simple side dish flavored with za’atar, a zesty Middle Eastern blend of spices and sesame seeds.

Ingredients:

2/3 cup cooked chickpeas
2 Tbs. cornstarch
1/4 cup plus 2 Tbs. olive oil
1 Tbs. plus 1 tsp. za’atar
Kosher salt
1 lb. small zucchini (3 to 4), cut into 1/2-inch-thick half moons
1/2 small red onion, finely diced (3 to 4 Tbs.)

Preparation:

In a colander, rinse the chickpeas. Pat dry in a clean dishtowel. Spread the cornstarch in a pie pan or on a dinner plate with raised edges. Add the chickpeas and roll them around to coat. Transfer to a mesh strainer and shake to remove excess starch.

In a small (8-inch) skillet, heat 1/4 cup of the olive oil over medium heat until shimmering hot. Add the chickpeas, cover with a splatter screen, and cook, gently shaking the pan from time to time, until golden-brown, about 5 minutes. Using a slotted spoon, transfer the chickpeas to a plate lined with paper towels. Sprinkle the chickpeas with 1 tsp. of the za’atar and a generous pinch of salt. Roll the chickpeas around to evenly coat with the spice mixture. Set aside.

Heat the remaining 2 Tbs. oil in a 12-inch skillet over high heat until shimmering hot. Add the squash, arranging it to fit in a single, snug layer. Season generously with salt and cook undisturbed until deep golden-brown, about 2 minutes. Push a spatula through the pan to turn the squash over, following with tongs or a fork to flip any unturned pieces. Sprinkle the diced onion and remaining 1 Tbs. za’atar over the zucchini and stir with a spatula to blend. Transfer the zucchini to a serving bowl. Sprinkle with the fried chickpeas and serve.

Nutrition Information (per serving):
Calories (kcal): 180; Fat (g): 10; Fat Calories (kcal): 90; Saturated Fat (g): 1.5; Protein (g): 4; Monounsaturated Fat (g): 7; Carbohydrates (g): 16; Polyunsaturated Fat (g): 1.5; Sodium (mg): 170; Cholesterol (mg): 0; Fiber (g): 3;

By Maryellen Driscoll
From Fine Cooking
Issue 106

Photo: Scott Phillips 
 
More from the Lebanese Recipes Kitchen:

Mujadra Safra
Black Lentil and Couscous Salad
Pomegranate Molasses Salad 
Moroccan lamb with chickpea salad
Middle eastern chicken with chickpea, herb & feta salad
Middle-eastern lamb sala
 
Save and share Sautéed Zucchini with Za’atar and Crispy Chickpeas Recipe

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Tips for Cooking Whole Grains

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) shares some wonderful Tips for Cooking Whole Grains.

Prepare a healthy and hearty dish of whole grains tonight
It's usually not necessary to rinse packaged whole grains before cooking. If you've purchased the grains from a bin and they seem dusty, give them a quick rinse.

The amount of water each batch of grains absorbs varies somewhat so the easiest way to cook whole grains is in lots of boiling water — like pasta. When the grain is done, it will be one color throughout when cut in half crosswise.

Cooked whole grains often remain a little chewy.

Because cooking time and water absorption are unpredictable, it's most efficient to cook grains separately, then combine the cooked grains with other foods such as beans or vegetables.

Some grains, especially wheat berries and related grains like kamut and spelt, don't cook properly in salted liquid; the salt tends to harden the bran layer and the grains don't absorb water evenly. For this reason, it's best to add salt towards the end of cooking.

Toasting grains is a nice way to intensify their flavor. To toast grains, scatter them in a warm, heavy skillet set over medium-high heat. Stir occasionally. Continue cooking until the grains emit a "toasty" aroma and/or darken slightly. Warning: when you toast grains, the bran layer develops little cracks. As a result, the grains absorb liquid more quickly but tend to burst open.

Cooked grains freeze beautifully. Prepare extra and freeze leftovers, well drained, in sealed containers in 1- or 2-cup amounts. Defrost them in a microwave or drop the frozen grains directly into soups or stews.
 
More from the Lebanese Recipes kitchen:
  

Chopping an Onion

Cookie Tips

Cutting Up a Chicken

Eat Healthy at Work

How To Buy Vegan Food

Tips for Cooking with Herbs and Spices 

 

Save and share Tips for Cooking Whole Grains

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

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) shares some wonderful Tips for Cooking Whole Grains.

Prepare a healthy and hearty dish of whole grains tonight
It's usually not necessary to rinse packaged whole grains before cooking. If you've purchased the grains from a bin and they seem dusty, give them a quick rinse.

The amount of water each batch of grains absorbs varies somewhat so the easiest way to cook whole grains is in lots of boiling water — like pasta. When the grain is done, it will be one color throughout when cut in half crosswise.

Cooked whole grains often remain a little chewy.

Because cooking time and water absorption are unpredictable, it's most efficient to cook grains separately, then combine the cooked grains with other foods such as beans or vegetables.

Some grains, especially wheat berries and related grains like kamut and spelt, don't cook properly in salted liquid; the salt tends to harden the bran layer and the grains don't absorb water evenly. For this reason, it's best to add salt towards the end of cooking.

Toasting grains is a nice way to intensify their flavor. To toast grains, scatter them in a warm, heavy skillet set over medium-high heat. Stir occasionally. Continue cooking until the grains emit a "toasty" aroma and/or darken slightly. Warning: when you toast grains, the bran layer develops little cracks. As a result, the grains absorb liquid more quickly but tend to burst open.

Cooked grains freeze beautifully. Prepare extra and freeze leftovers, well drained, in sealed containers in 1- or 2-cup amounts. Defrost them in a microwave or drop the frozen grains directly into soups or stews.
 
More from the Lebanese Recipes kitchen:
  

Chopping an Onion

Cookie Tips

Cutting Up a Chicken

Eat Healthy at Work

How To Buy Vegan Food

Tips for Cooking with Herbs and Spices 

 

Save and share Tips for Cooking Whole Grains

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

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Mujadra Safra Recipe

Photo: Mujadra Safra Recipe

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Mujadra Safra Recipe. Enjoy cooking quick & easy meals and learn how to make Mujadra Safra.

Ingredients:

1 cup red lentils
1 onion diced
1/4 cup pudding/Egyptian rice (Make sure it is rinsed under water to take out the extra starch)
Butter to cook

Preparation:

1) Fry onion in butter. When golden add the lentils, rice and 2 cups of water leave to boil.

2) When the water has cooked through the lentils lower the heat and place the lid on top leave to cook through. When the ingredients have softened turn off the heat.

To serve:
Diced brown onion with some thyme and pomegranate sauce drizzled.
Lebanese bread and lettuce salad  

 Source: beirutrestaurants.com 

More from the Lebanese Recipes Kitchen:

Black Lentil and Couscous Salad
Pomegranate Molasses Salad
Moroccan lamb with chickpea salad
Middle eastern chicken with chickpea, herb & feta salad
Middle-eastern lamb sala
Warm chickpea and yoghurt salad

Save and share Mujadra Safra Recipe

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

Photo: Mujadra Safra Recipe

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Mujadra Safra Recipe. Enjoy cooking quick & easy meals and learn how to make Mujadra Safra.

Ingredients:

1 cup red lentils
1 onion diced
1/4 cup pudding/Egyptian rice (Make sure it is rinsed under water to take out the extra starch)
Butter to cook

Preparation:

1) Fry onion in butter. When golden add the lentils, rice and 2 cups of water leave to boil.

2) When the water has cooked through the lentils lower the heat and place the lid on top leave to cook through. When the ingredients have softened turn off the heat.

To serve:
Diced brown onion with some thyme and pomegranate sauce drizzled.
Lebanese bread and lettuce salad  

 Source: beirutrestaurants.com 

More from the Lebanese Recipes Kitchen:

Black Lentil and Couscous Salad
Pomegranate Molasses Salad
Moroccan lamb with chickpea salad
Middle eastern chicken with chickpea, herb & feta salad
Middle-eastern lamb sala
Warm chickpea and yoghurt salad

Save and share Mujadra Safra Recipe

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

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Mjadara Hamra Recipe

Photo: Mjadara Hamra Recipe

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Mjadara Hamra Recipe. Enjoy cooking quick & easy meals and learn how to make Mjadara Hamra.

Ingredients:

1 cup of red lentils
¾ – 1 cup of Borgol (Crushed Wheat, you can use large grained Couscous if you have no other choice)
1 large onion
2 large table spoons extra virgin olive oil
Pinch of Salt

Preparation:

Boil the red lentils until they are soft. Not mush, they should keep their shape, but they should be soft.
 
Put the olive oil and the finely chopped onions and stir fry until the onion turns dark red/brown. Dry off the oil. Careful, the shade quickly turns from gold yellow to charcoal black, it’s a critical process!
 
Remove any excess water from the Lentils; water level should be equivalent to the surface of the lentils.
 
Put quarter a cup of the lentil water on top of the fried onions (make sure you dry the oil or else it will splash). Wait for 5 minutes. Anyway, less oil is healthier.
 
Put the onion/water mix back onto the lentils.
 
Add the borgol (dry)
 
Add salt (careful, if it’s too little, you can add some to the salad, when the water dries up, it might turn out to be very salty).
 
Simmer on very low heat, keep mixing with a fork until the lentils are relatively dry, you should smell something nice. (says mum.. if you smell burning, try again – that’s what I do when I’m in charge of the kitchen).

The red colour of the Mjadra is from the stir fried onions.   

Source beirutrestaurants.com   

More from the Lebanese Recipes Kitchen:

Lentil and Green Collard Soup  
Adas bil Hamod (Lebanese Lentil Lemon Soup)  
Light Lentil Soup with Minced Beef
Lebanese Lentil Soup Recipe
Lemon, lentil and spinach soup
Middle Eastern-style lentil & spinach soup

Save and share Mjadara Hamra Recipe

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

Photo: Mjadara Hamra Recipe

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Mjadara Hamra Recipe. Enjoy cooking quick & easy meals and learn how to make Mjadara Hamra.

Ingredients:

1 cup of red lentils
¾ – 1 cup of Borgol (Crushed Wheat, you can use large grained Couscous if you have no other choice)
1 large onion
2 large table spoons extra virgin olive oil
Pinch of Salt

Preparation:

Boil the red lentils until they are soft. Not mush, they should keep their shape, but they should be soft.
 
Put the olive oil and the finely chopped onions and stir fry until the onion turns dark red/brown. Dry off the oil. Careful, the shade quickly turns from gold yellow to charcoal black, it’s a critical process!
 
Remove any excess water from the Lentils; water level should be equivalent to the surface of the lentils.
 
Put quarter a cup of the lentil water on top of the fried onions (make sure you dry the oil or else it will splash). Wait for 5 minutes. Anyway, less oil is healthier.
 
Put the onion/water mix back onto the lentils.
 
Add the borgol (dry)
 
Add salt (careful, if it’s too little, you can add some to the salad, when the water dries up, it might turn out to be very salty).
 
Simmer on very low heat, keep mixing with a fork until the lentils are relatively dry, you should smell something nice. (says mum.. if you smell burning, try again – that’s what I do when I’m in charge of the kitchen).

The red colour of the Mjadra is from the stir fried onions.   

Source beirutrestaurants.com   

More from the Lebanese Recipes Kitchen:

Lentil and Green Collard Soup  
Adas bil Hamod (Lebanese Lentil Lemon Soup)  
Light Lentil Soup with Minced Beef
Lebanese Lentil Soup Recipe
Lemon, lentil and spinach soup
Middle Eastern-style lentil & spinach soup

Save and share Mjadara Hamra Recipe

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

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Lentil and Green Collard Soup Recipe

Photo: Lentil and Green Collard Soup Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lentil and Green Collard Soup Recipe. Enjoy the good taste of Lebanese food and learn how to make Lentil and Green Collard Soup. 

"This is a purely Lebanese recipe, which can be eaten cold in summer or hot in winter. Make sure you find the right Lentil type! It's healthy and yummy!" — Farah Momtaz

PREP 15 mins
COOK 30 mins
READY IN 45 mins

Ingredients

1 tablespoon olive oil

1 large onion, chopped

1 tablespoon salt

1 cup dry red lentils, rinsed and drained

6 cups water

2 tablespoons olive oil

1 bunch collard greens - rinsed, stemmed and thinly sliced

1 tablespoon ground cumin

1 teaspoon ground cinnamon

2 tablespoons minced garlic

1/3 cup lemon juice

Directions

Heat 1 tablespoon olive oil in a large saucepan over medium heat, stir in onion and salt; cook until softened and translucent, about 4 minutes. Stir in lentils, and cook for 1 minute. Pour in water, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes.

Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes. Stir in lemon juice before serving.
 
Source allrecips.com 

More from the Lebanese Recipes Kitchen: 

Adas bil Hamod (Lebanese Lentil Lemon Soup) 
Light Lentil Soup with Minced Beef
Lebanese Lentil Soup Recipe
Lemon, lentil and spinach soup
Middle Eastern-style lentil & spinach soup
Moroccan lentil and chickpea soup

Save and Share Lentil and Green Collard Soup Recipe

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Photo: Lentil and Green Collard Soup Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lentil and Green Collard Soup Recipe. Enjoy the good taste of Lebanese food and learn how to make Lentil and Green Collard Soup. 

"This is a purely Lebanese recipe, which can be eaten cold in summer or hot in winter. Make sure you find the right Lentil type! It's healthy and yummy!" — Farah Momtaz

PREP 15 mins
COOK 30 mins
READY IN 45 mins

Ingredients

1 tablespoon olive oil

1 large onion, chopped

1 tablespoon salt

1 cup dry red lentils, rinsed and drained

6 cups water

2 tablespoons olive oil

1 bunch collard greens - rinsed, stemmed and thinly sliced

1 tablespoon ground cumin

1 teaspoon ground cinnamon

2 tablespoons minced garlic

1/3 cup lemon juice

Directions

Heat 1 tablespoon olive oil in a large saucepan over medium heat, stir in onion and salt; cook until softened and translucent, about 4 minutes. Stir in lentils, and cook for 1 minute. Pour in water, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes.

Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes. Stir in lemon juice before serving.
 
Source allrecips.com 

More from the Lebanese Recipes Kitchen: 

Adas bil Hamod (Lebanese Lentil Lemon Soup) 
Light Lentil Soup with Minced Beef
Lebanese Lentil Soup Recipe
Lemon, lentil and spinach soup
Middle Eastern-style lentil & spinach soup
Moroccan lentil and chickpea soup

Save and Share Lentil and Green Collard Soup Recipe

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

reade more... Résuméabuiyad

Adas bil Hamod (Lebanese Lentil Lemon Soup) Recipe

Photo: Lebanese Lentil Lemon Soup Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Adas bil Hamod (Lebanese Lentil Lemon Soup) Recipe. Enjoy the good taste of food and learn how to make Adas bil Hamod (Lebanese Lentil Lemon Soup). 

"This is a popular, healthy lentil dish that can be found all over the Middle East. My version is Lebanese, taught to me by my Lebanese mother-in-law. I could eat this every day it's so healthy and delicious! Serve with toasted French bread for dipping." — MissGleasonSanchezApostolides

PREP 10 mins
COOK 30 mins
READY IN 40 mins

Ingredients

1 tablespoon olive oil

1/2 cup chopped onions

1 pound brown lentils

3 cloves garlic, minced

1 (16 ounce) package frozen whole leaf spinach

1 tablespoon dried mint, crushed

salt to taste

3/4 cup lemon juice

Directions

Heat oil in large pot over high heat. When oil is very hot, add onions and stir until onions begin to turn dark brown and caramelize, about 10 minutes. Put the lentils, garlic, frozen spinach, and mint into the pot. Pour in enough water so that it is about 2 inches deeper than the lentil mixture. Stir well to loosen browned bits of onion on the bottom of the pot.

Bring to a boil; reduce heat to medium. Simmer, uncovered, until lentils are tender, about 20 minutes. If soup gets too thick, add a little more water. Salt to taste. Lower heat and stir in lemon juice.

Source: allrecipes.com
by MissGleasonSanchezApostolides  

More from the Lebanese Recipes Kitchen: 

Lemon, lentil and spinach soup 
Light Lentil Soup with Minced Beef 
Lentil & lamb moussaka 
Lentil Soup 
Lentil & tomato salad with garlic lebanese bread 
Moroccan lentil and chickpea soup 
 
Save and share Adas bil Hamod (Lebanese Lentil Lemon Soup) Recipe

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

Photo: Lebanese Lentil Lemon Soup Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Adas bil Hamod (Lebanese Lentil Lemon Soup) Recipe. Enjoy the good taste of food and learn how to make Adas bil Hamod (Lebanese Lentil Lemon Soup). 

"This is a popular, healthy lentil dish that can be found all over the Middle East. My version is Lebanese, taught to me by my Lebanese mother-in-law. I could eat this every day it's so healthy and delicious! Serve with toasted French bread for dipping." — MissGleasonSanchezApostolides

PREP 10 mins
COOK 30 mins
READY IN 40 mins

Ingredients

1 tablespoon olive oil

1/2 cup chopped onions

1 pound brown lentils

3 cloves garlic, minced

1 (16 ounce) package frozen whole leaf spinach

1 tablespoon dried mint, crushed

salt to taste

3/4 cup lemon juice

Directions

Heat oil in large pot over high heat. When oil is very hot, add onions and stir until onions begin to turn dark brown and caramelize, about 10 minutes. Put the lentils, garlic, frozen spinach, and mint into the pot. Pour in enough water so that it is about 2 inches deeper than the lentil mixture. Stir well to loosen browned bits of onion on the bottom of the pot.

Bring to a boil; reduce heat to medium. Simmer, uncovered, until lentils are tender, about 20 minutes. If soup gets too thick, add a little more water. Salt to taste. Lower heat and stir in lemon juice.

Source: allrecipes.com
by MissGleasonSanchezApostolides  

More from the Lebanese Recipes Kitchen: 

Lemon, lentil and spinach soup 
Light Lentil Soup with Minced Beef 
Lentil & lamb moussaka 
Lentil Soup 
Lentil & tomato salad with garlic lebanese bread 
Moroccan lentil and chickpea soup 
 
Save and share Adas bil Hamod (Lebanese Lentil Lemon Soup) Recipe

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

reade more... Résuméabuiyad