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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How to Make Fattoush Salad

How to make fattoush salad at home in easy steps. Fattoush salad is a Mediterranean salad low in calories and rich in vitamins and yet filling.

Ingredients:

1 Small Romaine Lettuce
1 Medium Red Onion
2 Medium Tomatoes
3 Medium Cucumbers
3 oz (85 g) Olives
1/2 Bunch Italian Parsley
1/4 Bunch Mint Leaves
1/2 Bunch Radish
1 Pita Bread
1/4 Cup Olive Oil
Dijon Mustard
2 Tbsp White Wine Vinegar
Sumac, Salt, Black Pepper Powder, Dried Basil
3/4 Cup Plain Yogurt
2 Tbsp Tahini
1/3 Lemon
1/4 Bunch Dill (1 ounce, 28 g minced fresh dill)

Preparations:

1- Toast the pita bread.

Directions:

1- In a large bowl, chop/mince and combine the romaine, red onion, tomatoes, cucumbers, olives, italian parsley, mint leaves, radishes.

2- In a smaller bowl, mix olive oil, dijon mustard, white wine vinegar, salt and black pepper powder and mix well.

3- Add the vinegar mixture to the large bowl and mix well.

4- Break the toasted pita bread and add to the bowl and mix.

Sauce:
5- In a small bowl, combine the yogurt, tahini, lemon juice (squeeze 1/3 of a fresh lemon), salt, black pepper powder.

6- Mince 1 ounce (28 g) of fresh dill and add to the yogurt sauce and stir well.

7- When serving, sprinkle sumac, dried basil and the yogurt sauce and enjoy.

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How to make fattoush salad at home in easy steps. Fattoush salad is a Mediterranean salad low in calories and rich in vitamins and yet filling.

Ingredients:

1 Small Romaine Lettuce
1 Medium Red Onion
2 Medium Tomatoes
3 Medium Cucumbers
3 oz (85 g) Olives
1/2 Bunch Italian Parsley
1/4 Bunch Mint Leaves
1/2 Bunch Radish
1 Pita Bread
1/4 Cup Olive Oil
Dijon Mustard
2 Tbsp White Wine Vinegar
Sumac, Salt, Black Pepper Powder, Dried Basil
3/4 Cup Plain Yogurt
2 Tbsp Tahini
1/3 Lemon
1/4 Bunch Dill (1 ounce, 28 g minced fresh dill)

Preparations:

1- Toast the pita bread.

Directions:

1- In a large bowl, chop/mince and combine the romaine, red onion, tomatoes, cucumbers, olives, italian parsley, mint leaves, radishes.

2- In a smaller bowl, mix olive oil, dijon mustard, white wine vinegar, salt and black pepper powder and mix well.

3- Add the vinegar mixture to the large bowl and mix well.

4- Break the toasted pita bread and add to the bowl and mix.

Sauce:
5- In a small bowl, combine the yogurt, tahini, lemon juice (squeeze 1/3 of a fresh lemon), salt, black pepper powder.

6- Mince 1 ounce (28 g) of fresh dill and add to the yogurt sauce and stir well.

7- When serving, sprinkle sumac, dried basil and the yogurt sauce and enjoy.

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How to Make Lebanese Baba Ghanouj

Let's take you to Lebanon with a demonstration of a recipe for Baba Ghanouj (eggplant dip with tahini, olive oil, lemon, and garlic) prepared by Chef Michael Skibitcky of The Culinary Institute of America.

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Let's take you to Lebanon with a demonstration of a recipe for Baba Ghanouj (eggplant dip with tahini, olive oil, lemon, and garlic) prepared by Chef Michael Skibitcky of The Culinary Institute of America.

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How to Make Tabbouleh Salad

Tabbouleh is a delicious side dish or salad that has become very popular. Full of great ingredients, this is Ritas moms tabouleh recipe. Tabouli, Taboule or Tabouleh no matter how you spell it, tabouleh is a great summer time dish. And this tabouleh recipe will soon be a favorite salad at your house too.

Tabbouleh

1 cup bulghur wheat
6 tomatoes, chopped
1 bunch green onions, chopped
1 bunch parsley, chopped
1 bunch radishes, chopped
2 cucumbers, peeled and chopped or 1 English cucumber, chopped
1 bell pepper, chopped
2-3 teaspoons cumin, or to taste
Several sprigs mint leaves, chopped
Several sprigs basil leaves, chopped
Salt and pepper to taste
¼ cup Canola oil, or to taste
Squeeze of fresh lemon juice if necessary

Place wheat in bowl and rinse under cool water three times. Leave about ½ water after the third rinse on top of the wheat to soften it. Let sit for 15 minutes or until water is absorbed. Squeeze to drain any remaining liquid out.

Meanwhile, mix your vegetables:
Add all vegetables in large bowl, mixing gently. Add cumin, mint, basil and salt and pepper. Add wheat, and mix well. Add oil, a little at a time, and mix. Taste for seasonings. Add lemon juice if desired. Serves 6-8 as a main meal, 10 as a first course.

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Tabbouleh is a delicious side dish or salad that has become very popular. Full of great ingredients, this is Ritas moms tabouleh recipe. Tabouli, Taboule or Tabouleh no matter how you spell it, tabouleh is a great summer time dish. And this tabouleh recipe will soon be a favorite salad at your house too.

Tabbouleh

1 cup bulghur wheat
6 tomatoes, chopped
1 bunch green onions, chopped
1 bunch parsley, chopped
1 bunch radishes, chopped
2 cucumbers, peeled and chopped or 1 English cucumber, chopped
1 bell pepper, chopped
2-3 teaspoons cumin, or to taste
Several sprigs mint leaves, chopped
Several sprigs basil leaves, chopped
Salt and pepper to taste
¼ cup Canola oil, or to taste
Squeeze of fresh lemon juice if necessary

Place wheat in bowl and rinse under cool water three times. Leave about ½ water after the third rinse on top of the wheat to soften it. Let sit for 15 minutes or until water is absorbed. Squeeze to drain any remaining liquid out.

Meanwhile, mix your vegetables:
Add all vegetables in large bowl, mixing gently. Add cumin, mint, basil and salt and pepper. Add wheat, and mix well. Add oil, a little at a time, and mix. Taste for seasonings. Add lemon juice if desired. Serves 6-8 as a main meal, 10 as a first course.

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How to Make Stuffed Grape Leaves

Step By Step On How To Make Great Stuffed Grape Leaves (Dolma). This is a vegetarian recipe of stuffed grape leaves.
 
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Step By Step On How To Make Great Stuffed Grape Leaves (Dolma). This is a vegetarian recipe of stuffed grape leaves.
 
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Chicken Artichoke Stew Recipe

Photo: Chicken Artichoke Stew Recipe

Chicken breasts and artichoke hearts, make for a quick and delicious weeknight meal.

Cuisine: Lebanese
Category: Poultry
Serves: 5 persons
Difficulty: Easy
Cost: Cheap

Preparation time : 20 minutes
Cooking time : 25 minutes

Ingredients

2 tablespoons vegetable oil

10 small onions

3 cloves garlic, crushed

3 tablespoons coriander leaves, chopped

500 g boneless and skinned chicken breasts, cut into cubes

1 cup mushrooms or 100 g

1 medium carrot or 150 g, cut into cubes

1 tin artichoke bottoms or 450 g, canned, drained and cut into quarters

2 tablespoons plain flour

2 cubes MAGGI® Chicken Less Salt Bouillon

3 cups water or 750 ml

¼ teaspoon white ground pepper

3 tablespoons lemon juice

1 tablespoon fresh parsley, chopped for garnish

Preparation

Heat oil in a pot and fry onions for 3 minutes. Add garlic, coriander and chicken breasts then sauté for another 2 minutes. Add mushrooms, carrots, artichoke bottoms, plain flour and stir.

Add MAGGI® Chicken Less Salt Bouillon cubes, water and white pepper. Bring to boil and simmer on low heat for 10-15 minutes or until everything is cooked.

Add lemon juice and mix. Garnish with chopped parsley.

Serve with cooked rice. 

Source: Nestle Family

More from the Lebanese Recipes Kitchen:

Spiced Lebanese Pine Nuts and Raisins Rice with Turkey
Spicy chickpea rice “kedreh”
Chicken Beryani 
Chicken Majboos  
Beryani with lamb    
Bokhari Rice  

Save and share Chicken Artichoke Stew Recipe

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Photo: Chicken Artichoke Stew Recipe

Chicken breasts and artichoke hearts, make for a quick and delicious weeknight meal.

Cuisine: Lebanese
Category: Poultry
Serves: 5 persons
Difficulty: Easy
Cost: Cheap

Preparation time : 20 minutes
Cooking time : 25 minutes

Ingredients

2 tablespoons vegetable oil

10 small onions

3 cloves garlic, crushed

3 tablespoons coriander leaves, chopped

500 g boneless and skinned chicken breasts, cut into cubes

1 cup mushrooms or 100 g

1 medium carrot or 150 g, cut into cubes

1 tin artichoke bottoms or 450 g, canned, drained and cut into quarters

2 tablespoons plain flour

2 cubes MAGGI® Chicken Less Salt Bouillon

3 cups water or 750 ml

¼ teaspoon white ground pepper

3 tablespoons lemon juice

1 tablespoon fresh parsley, chopped for garnish

Preparation

Heat oil in a pot and fry onions for 3 minutes. Add garlic, coriander and chicken breasts then sauté for another 2 minutes. Add mushrooms, carrots, artichoke bottoms, plain flour and stir.

Add MAGGI® Chicken Less Salt Bouillon cubes, water and white pepper. Bring to boil and simmer on low heat for 10-15 minutes or until everything is cooked.

Add lemon juice and mix. Garnish with chopped parsley.

Serve with cooked rice. 

Source: Nestle Family

More from the Lebanese Recipes Kitchen:

Spiced Lebanese Pine Nuts and Raisins Rice with Turkey
Spicy chickpea rice “kedreh”
Chicken Beryani 
Chicken Majboos  
Beryani with lamb    
Bokhari Rice  

Save and share Chicken Artichoke Stew Recipe

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Fattoush (Lebanese "Crumbled Bread" Salad with Sumac and Pita Chips) Recipe

Photo: Fattoush (Lebanese "Crumbled Bread" Salad with
Sumac and Pita Chips) Recipe

Fattoush is a Lebanese version of bread salad that includes crumbled pita chips, (fattoush means "crumbled bread" in Arabic) and all the ingredients are tossed with a lemon juice and olive oil dressing that's seasoned with powdered Sumac. Sumac (soo-mack) has a slightly lemony flavor, and it's the Sumac, the lemon, and the fresh herbs that really bump this salad up to something memorable you'll want to make over and over.

Makes 4 large main-dish salads or 6 small side salads

Ingredients:
 
2 whole wheat pita pocket breads, cut into strips about 3/4 inch wide, then toasted and crumbled
2 heads Romaine lettuce, chopped
1/2 cup thinly sliced green onion
1 cup diced tomatoes (let drain a minute or two if extra juicy)
1 cup diced cucumber (same size as tomatoes)
1/2 cup coarsely chopped fresh mint leaves
1/2 cup coarsely chopped flat-leaf parsley (leaves only, no stems)
optional ingredients: chopped green pepper or radishes (I didn't use either of these but Lori's recipe had green peppers and I saw several recipes that added chopped radishes.)

Dressing Ingredients:
 
1 tsp. chopped garlic (2-4 cloves garlic)
1 tsp. salt (I used fine grind sea salt)
1/2 cup fresh squeezed lemon juice, about 2 large lemons (I love lemon, so adjust the amount to your own taste)
1 tsp. powdered Sumac, plus more for sprinkling on individual salads if desired)
1/2 cup extra virgin olive oil

Instructions:
 
Preheat oven or toaster oven to 400F/200C. While oven heats, mash together the chopped garlic and salt using a mortar and pestle, or the side of a knife or spoon. Put garlic-salt paste in a small bowl, then add lemon juice and 1 tsp. Sumac. Whisk in olive oil and set dressing aside. (You can also make the dressing in a glass jar and shake to combine.)

Cut whole wheat pita into strips about 3/4 inch wide and arrange on baking sheet. (Some recipes call for brushing the pita with olive oil, but I didn't do that.) Bake until pita strips are crisp but only barely starting to brown, less than 10 minutes. Watch carefully because they can go from crisp to overly brown rather quickly.

Remove outer leaves from Romaine, trim stem end, then wash and spin dry or dry with paper towels. Cut Romaine into fourths lengthwise, then turn and chop crosswise into small pieces. (If you have a salad spinner, you can chop the Romaine first, then wash.) Put chopped Romaine into salad bowl large enough toss all ingredients.

Chop tomatoes, green onions, cucumbers, mint, and parsley and add to lettuce. Add about half of the dressing and toss, then add crumbled pita chops and toss again with more dressing. (You may not want all the dressing, but this salad should be quite wet.) At this point the salad should sit for a few minutes (or longer) to let flavors blend and so the pita chips absorb some of the dressing. To serve, arrange salad on individual plates and sprinkle with a bit more Sumac. You can also serve it in a large bowl with the Sumac sprinkled over.

When I first tested the recipe I made enough for two large salads, ate one for dinner, and put the rest in the fridge overnight. I was surprised how great it still tasted the next day, even though the vegetables were fairly wilted. When I made this for guests I tossed the salad together before they arrived, and it was perfect when I served it about 30 minutes later.

Source:  KalynsKitchen.com. 

More from the Lebanese Recipes Kitchen:

Spring fattoush
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  

Save and share Fattoush (Lebanese "Crumbled Bread" Salad with Sumac and Pita Chips) Recipe

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Photo: Fattoush (Lebanese "Crumbled Bread" Salad with
Sumac and Pita Chips) Recipe

Fattoush is a Lebanese version of bread salad that includes crumbled pita chips, (fattoush means "crumbled bread" in Arabic) and all the ingredients are tossed with a lemon juice and olive oil dressing that's seasoned with powdered Sumac. Sumac (soo-mack) has a slightly lemony flavor, and it's the Sumac, the lemon, and the fresh herbs that really bump this salad up to something memorable you'll want to make over and over.

Makes 4 large main-dish salads or 6 small side salads

Ingredients:
 
2 whole wheat pita pocket breads, cut into strips about 3/4 inch wide, then toasted and crumbled
2 heads Romaine lettuce, chopped
1/2 cup thinly sliced green onion
1 cup diced tomatoes (let drain a minute or two if extra juicy)
1 cup diced cucumber (same size as tomatoes)
1/2 cup coarsely chopped fresh mint leaves
1/2 cup coarsely chopped flat-leaf parsley (leaves only, no stems)
optional ingredients: chopped green pepper or radishes (I didn't use either of these but Lori's recipe had green peppers and I saw several recipes that added chopped radishes.)

Dressing Ingredients:
 
1 tsp. chopped garlic (2-4 cloves garlic)
1 tsp. salt (I used fine grind sea salt)
1/2 cup fresh squeezed lemon juice, about 2 large lemons (I love lemon, so adjust the amount to your own taste)
1 tsp. powdered Sumac, plus more for sprinkling on individual salads if desired)
1/2 cup extra virgin olive oil

Instructions:
 
Preheat oven or toaster oven to 400F/200C. While oven heats, mash together the chopped garlic and salt using a mortar and pestle, or the side of a knife or spoon. Put garlic-salt paste in a small bowl, then add lemon juice and 1 tsp. Sumac. Whisk in olive oil and set dressing aside. (You can also make the dressing in a glass jar and shake to combine.)

Cut whole wheat pita into strips about 3/4 inch wide and arrange on baking sheet. (Some recipes call for brushing the pita with olive oil, but I didn't do that.) Bake until pita strips are crisp but only barely starting to brown, less than 10 minutes. Watch carefully because they can go from crisp to overly brown rather quickly.

Remove outer leaves from Romaine, trim stem end, then wash and spin dry or dry with paper towels. Cut Romaine into fourths lengthwise, then turn and chop crosswise into small pieces. (If you have a salad spinner, you can chop the Romaine first, then wash.) Put chopped Romaine into salad bowl large enough toss all ingredients.

Chop tomatoes, green onions, cucumbers, mint, and parsley and add to lettuce. Add about half of the dressing and toss, then add crumbled pita chops and toss again with more dressing. (You may not want all the dressing, but this salad should be quite wet.) At this point the salad should sit for a few minutes (or longer) to let flavors blend and so the pita chips absorb some of the dressing. To serve, arrange salad on individual plates and sprinkle with a bit more Sumac. You can also serve it in a large bowl with the Sumac sprinkled over.

When I first tested the recipe I made enough for two large salads, ate one for dinner, and put the rest in the fridge overnight. I was surprised how great it still tasted the next day, even though the vegetables were fairly wilted. When I made this for guests I tossed the salad together before they arrived, and it was perfect when I served it about 30 minutes later.

Source:  KalynsKitchen.com. 

More from the Lebanese Recipes Kitchen:

Spring fattoush
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  

Save and share Fattoush (Lebanese "Crumbled Bread" Salad with Sumac and Pita Chips) Recipe

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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    

Save and shareSpring fattoush 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: 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    

Save and shareSpring fattoush recipe

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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 


Save and share Chargrilled vegetables with haloumi 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: 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 


Save and share Chargrilled vegetables with haloumi recipe

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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

Save and share Haloumi kebabs with feta and herb dip recipe

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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

Save and share Haloumi kebabs with feta and herb dip recipe

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Grape Leaves with Pomegranate Molasses Recipe

Photo: Grape Leaves with Pomegranate Molasses Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Grape Leaves with Pomegranate Molasses Recipe. Enjoy the Lebanese Cuisine and learn how to make Grape Leaves with Pomegranate Molasses.

Serves : 6-8  Persons
Duration : 60 Min

Ingredients:

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

Preparation:

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

Baba Ghanouj – Roasted Eggplants With Garlic and Tahini
Baba Ganoush Recipe
Baba Ghanoush
Baba ganoush on pita
Baba Ganoush and Pita Crisps
Grilled Middle Eastern Baba Ghanoush 

Save and Share Grape Leaves with Pomegranate Molasses Recipe

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Photo: Grape Leaves with Pomegranate Molasses Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Grape Leaves with Pomegranate Molasses Recipe. Enjoy the Lebanese Cuisine and learn how to make Grape Leaves with Pomegranate Molasses.

Serves : 6-8  Persons
Duration : 60 Min

Ingredients:

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

Preparation:

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

Baba Ghanouj – Roasted Eggplants With Garlic and Tahini
Baba Ganoush Recipe
Baba Ghanoush
Baba ganoush on pita
Baba Ganoush and Pita Crisps
Grilled Middle Eastern Baba Ghanoush 

Save and Share Grape Leaves with Pomegranate Molasses Recipe

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reade more... Résuméabuiyad

Baba Ghanouj – Roasted Eggplants With Garlic and Tahini

Photo:  Baba Ghanouj Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Baba Ghanouj – Roasted Eggplants With Garlic and Tahini. Enjoy the Lebanese Cuisine and learn how to Baba Ghanouj – Roasted Eggplants With Garlic and Tahini.

Baba Ghanouj is made by mashing roasted eggplants with Tahini paste, some garlic, and a bit of white vinegar to help lighten the color. It is served as a cold appetizer dip along with pita bread and some salted Lebanese pickles such as cucumbers, chili peppers and turnips.

Back in the old days and even occasionally today, instead of using a food processor folks use a wooden mortar and pestle to mash the eggplants its way into Baba Ghanouj. Mama said that she prefers to do it that way when she has more time.  Don’t forget to use high quality olive oil to garnish the dip. Enjoy!

Baba Ghanouj is a delicious Mediterranean appetizer made with fire roasted eggplants and Tahini sauce.

Baba Ghanouj Recipe

Ingredients

3-5 medium eggplants (3 lbs)
5 table spoons Tahini paste
Juice from 1 freshly squeezed lemon
3 garlic cloves, crushed
1 table spoon white vinegar
1 teaspoon salt (or to taste)

Instructions

1. Roast the eggplants in the oven on medium heat, or on a BBQ grill for about 30 minutes.
2. While eggplants are still hot (not too hot so you don’t burn your hands), peel them and discard as much as possible of their seeds.
3. Strain the water from the eggplants by placing them on a colander for about 10 minutes. This step is important so you don’t get a liquid Baba Ghannouj.
4. Add eggplants and all ingredients in a food processor and let run for 2-3 minutes until you get a paste.
5. Place Baba Ghanouj paste into a serving plate, garnish with any/all of the following: olive oil, chopped parsley, sumac spice or chili powder, salted pickles…etc
6. Serve cold as an appetizer, with a side of Pita bread.

Source: Mama's Lebanese Kitchen
Author: Esperance Sammour

More from the Lebanese Recipes Kitchen:

Baba Ganoush Recipe
Baba Ghanoush
Baba ganoush on pita
Baba Ganoush and Pita Crisps
Grilled Middle Eastern Baba Ghanoush
Moutabel - Spicy Eggplant Dip

Save and share Baba Ghanouj – Roasted Eggplants With Garlic and Tahini 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:  Baba Ghanouj Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Baba Ghanouj – Roasted Eggplants With Garlic and Tahini. Enjoy the Lebanese Cuisine and learn how to Baba Ghanouj – Roasted Eggplants With Garlic and Tahini.

Baba Ghanouj is made by mashing roasted eggplants with Tahini paste, some garlic, and a bit of white vinegar to help lighten the color. It is served as a cold appetizer dip along with pita bread and some salted Lebanese pickles such as cucumbers, chili peppers and turnips.

Back in the old days and even occasionally today, instead of using a food processor folks use a wooden mortar and pestle to mash the eggplants its way into Baba Ghanouj. Mama said that she prefers to do it that way when she has more time.  Don’t forget to use high quality olive oil to garnish the dip. Enjoy!

Baba Ghanouj is a delicious Mediterranean appetizer made with fire roasted eggplants and Tahini sauce.

Baba Ghanouj Recipe

Ingredients

3-5 medium eggplants (3 lbs)
5 table spoons Tahini paste
Juice from 1 freshly squeezed lemon
3 garlic cloves, crushed
1 table spoon white vinegar
1 teaspoon salt (or to taste)

Instructions

1. Roast the eggplants in the oven on medium heat, or on a BBQ grill for about 30 minutes.
2. While eggplants are still hot (not too hot so you don’t burn your hands), peel them and discard as much as possible of their seeds.
3. Strain the water from the eggplants by placing them on a colander for about 10 minutes. This step is important so you don’t get a liquid Baba Ghannouj.
4. Add eggplants and all ingredients in a food processor and let run for 2-3 minutes until you get a paste.
5. Place Baba Ghanouj paste into a serving plate, garnish with any/all of the following: olive oil, chopped parsley, sumac spice or chili powder, salted pickles…etc
6. Serve cold as an appetizer, with a side of Pita bread.

Source: Mama's Lebanese Kitchen
Author: Esperance Sammour

More from the Lebanese Recipes Kitchen:

Baba Ganoush Recipe
Baba Ghanoush
Baba ganoush on pita
Baba Ganoush and Pita Crisps
Grilled Middle Eastern Baba Ghanoush
Moutabel - Spicy Eggplant Dip

Save and share Baba Ghanouj – Roasted Eggplants With Garlic and Tahini Recipe

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Tabbouleh Salad with Roasted Tomatoes Recipe

Photo: Tabbouleh Salad with Roasted Tomatoes Recipe

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

There’s a great debate among cooks from the Middle East about the ratio of bulgur to parsley in a tabbouleh. Some say it should be at least 8 parts parsley to 1 part bulgur. In this version, I’ve used a bit more bulgur. The California hook in this salad is the sweet and caramelized roasted tomatoes. They’re a perfect foil for the lemony-herby tabbouleh.

Ingredients:

For the tomatoes:

3 lb. ripe medium tomatoes, halved and gently seeded
3 Tbs. olive oil
Salt and freshly ground black pepper

For the salad:

1/3 cup fine bulgur wheat
1/3 cup rich vegetable stock, chicken stock, or water, heated to boiling
1/4 cup olive oil
1-1/2 cups finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh mint
2 Tbs. minced scallion (white and green parts)
1 Tbs. finely minced garlic
3 Tbs. fresh lemon juice
2 tsp. finely grated lemon zest

For the garnish:

1/4 cup toasted pine nuts
Fresh mint sprigs

Preparation:

To roast the tomatoes— Heat the oven to 350°F. Coat the tomato halves with the olive oil, season them lightly with salt and pepper, and arrange them, cut side down, on a parchment-lined rimmed baking sheet. Roast for about 2-1/2 hours. The tomatoes should be very concentrated and browned, and most of their juices will have cooked off. (The tomatoes can be cooked a day or two ahead and refrigerated; before serving, bring to room temperature.)

To make the salad— In a bowl, combine the bulgur, boiling stock, and half the olive oil; cover and let stand for at least 30 minutes. Uncover and fluff with a fork. Stir in the remaining olive oil, the parsley, mint, scallion, garlic, lemon juice, and zest. Taste and add salt and pepper as needed.

To serve— Mound the tabbouleh in the middle of each plate and arrange the roasted tomatoes around the tabbouleh. Garnish with the pine nuts and sprigs of mint.

Nutrition information (per serving):
Size : based on six servings; Calories (kcal): 260; Fat (g): 20; Fat Calories (kcal): 180; Saturated Fat (g): 3; Protein (g): 5; Monounsaturated Fat (g): 13; Carbohydrates (g): 20; Polyunsaturated Fat (g): 3; Sodium (mg): 420; Cholesterol (mg): 0; Fiber (g): 5;

By John Ash
From Fine Cooking
Issue 28
Photo: Mark Thomas 
 
More from the Lebanese Recipes Kitchen:

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

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Photo: Tabbouleh Salad with Roasted Tomatoes Recipe

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

There’s a great debate among cooks from the Middle East about the ratio of bulgur to parsley in a tabbouleh. Some say it should be at least 8 parts parsley to 1 part bulgur. In this version, I’ve used a bit more bulgur. The California hook in this salad is the sweet and caramelized roasted tomatoes. They’re a perfect foil for the lemony-herby tabbouleh.

Ingredients:

For the tomatoes:

3 lb. ripe medium tomatoes, halved and gently seeded
3 Tbs. olive oil
Salt and freshly ground black pepper

For the salad:

1/3 cup fine bulgur wheat
1/3 cup rich vegetable stock, chicken stock, or water, heated to boiling
1/4 cup olive oil
1-1/2 cups finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh mint
2 Tbs. minced scallion (white and green parts)
1 Tbs. finely minced garlic
3 Tbs. fresh lemon juice
2 tsp. finely grated lemon zest

For the garnish:

1/4 cup toasted pine nuts
Fresh mint sprigs

Preparation:

To roast the tomatoes— Heat the oven to 350°F. Coat the tomato halves with the olive oil, season them lightly with salt and pepper, and arrange them, cut side down, on a parchment-lined rimmed baking sheet. Roast for about 2-1/2 hours. The tomatoes should be very concentrated and browned, and most of their juices will have cooked off. (The tomatoes can be cooked a day or two ahead and refrigerated; before serving, bring to room temperature.)

To make the salad— In a bowl, combine the bulgur, boiling stock, and half the olive oil; cover and let stand for at least 30 minutes. Uncover and fluff with a fork. Stir in the remaining olive oil, the parsley, mint, scallion, garlic, lemon juice, and zest. Taste and add salt and pepper as needed.

To serve— Mound the tabbouleh in the middle of each plate and arrange the roasted tomatoes around the tabbouleh. Garnish with the pine nuts and sprigs of mint.

Nutrition information (per serving):
Size : based on six servings; Calories (kcal): 260; Fat (g): 20; Fat Calories (kcal): 180; Saturated Fat (g): 3; Protein (g): 5; Monounsaturated Fat (g): 13; Carbohydrates (g): 20; Polyunsaturated Fat (g): 3; Sodium (mg): 420; Cholesterol (mg): 0; Fiber (g): 5;

By John Ash
From Fine Cooking
Issue 28
Photo: Mark Thomas 
 
More from the Lebanese Recipes Kitchen:

Sautéed Zucchini with Za’atar and Crispy Chickpeas
Mujadra Safra
Black Lentil and Couscous Salad 
Pomegranate Molasses Salad  
Moroccan lamb with chickpea salad
Middle eastern chicken with chickpea, herb & feta salad
 
Save and share Tabbouleh Salad with Roasted Tomatoes 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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Chickpea, Carrot & Parsley Salad Recipe

Photo: Chickpea, Carrot & Parsley Salad Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chickpea, Carrot & Parsley Salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chickpea, Carrot & Parsley Salad.

Serves four to six as a vegetarian main dish; eight as a side dish.

19-oz. can chickpeas, drained and rinsed (about 2 cups)
1 cup loosely packed fresh flat-leaf parsley leaves, very coarsely chopped
1 cup loosely packed shredded carrot (from about 1 large carrot)
1/2 cup sliced radishes (about 6 medium)
1/2 cup chopped scallions, white and green parts (about 4)
3 Tbs. fresh lemon juice
1 tsp. ground coriander
Kosher salt and freshly ground black pepper
6 Tbs. extra-virgin olive oil
1/3 cup crumbled feta cheese or toasted pine nuts (optional)

Put 1/2 cup of the chickpeas in a mixing bowl and mash them into a coarse paste with a potato masher or large wooden spoon. Toss in the remaining chickpeas along with the parsley, carrot, radishes, and scallions. Stir to combine.

In a liquid measuring cup, whisk together the lemon juice, coriander, 1/2 tsp. salt, and a few generous grinds of black pepper. Continue whisking while adding the olive oil in a slow stream. Pour over the salad and toss gently. Season the salad with salt and pepper to taste. Top with the feta or pine nuts, if using, and serve immediately.
Serving Suggestions
Serve with warmed pita bread, sliced into wedges.

nutrition information (per serving):
Size : based on six servings without feta or nuts; Calories (kcal): 250; Fat (g): 15; Fat Calories (kcal): 130; Saturated Fat (g): 2; Protein (g): 5; Monounsaturated Fat (g): 10; Carbohydrates (g): 25; Polyunsaturated Fat (g): 2; Sodium (mg): 630; Cholesterol (mg): 0; Fiber (g): 5;
 
Photo: Scott Phillips
From Fine Cooking 59 , pp. 82c
August 1, 2003
by Molly Stevens 

More from the Lebanese recipes kitchen: 

Tomato, Chickpea, and Feta Salad
Potato Salad with Hummus-Yogurt Dressing Recipe
Classic potato salad 
Sticky ribs with roast potato salad    
Potato Salad  
Tahini & yogurt potato salad

Save and Share Chickpea, Carrot & Parsley Salad 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: Chickpea, Carrot & Parsley Salad Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chickpea, Carrot & Parsley Salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chickpea, Carrot & Parsley Salad.

Serves four to six as a vegetarian main dish; eight as a side dish.

19-oz. can chickpeas, drained and rinsed (about 2 cups)
1 cup loosely packed fresh flat-leaf parsley leaves, very coarsely chopped
1 cup loosely packed shredded carrot (from about 1 large carrot)
1/2 cup sliced radishes (about 6 medium)
1/2 cup chopped scallions, white and green parts (about 4)
3 Tbs. fresh lemon juice
1 tsp. ground coriander
Kosher salt and freshly ground black pepper
6 Tbs. extra-virgin olive oil
1/3 cup crumbled feta cheese or toasted pine nuts (optional)

Put 1/2 cup of the chickpeas in a mixing bowl and mash them into a coarse paste with a potato masher or large wooden spoon. Toss in the remaining chickpeas along with the parsley, carrot, radishes, and scallions. Stir to combine.

In a liquid measuring cup, whisk together the lemon juice, coriander, 1/2 tsp. salt, and a few generous grinds of black pepper. Continue whisking while adding the olive oil in a slow stream. Pour over the salad and toss gently. Season the salad with salt and pepper to taste. Top with the feta or pine nuts, if using, and serve immediately.
Serving Suggestions
Serve with warmed pita bread, sliced into wedges.

nutrition information (per serving):
Size : based on six servings without feta or nuts; Calories (kcal): 250; Fat (g): 15; Fat Calories (kcal): 130; Saturated Fat (g): 2; Protein (g): 5; Monounsaturated Fat (g): 10; Carbohydrates (g): 25; Polyunsaturated Fat (g): 2; Sodium (mg): 630; Cholesterol (mg): 0; Fiber (g): 5;
 
Photo: Scott Phillips
From Fine Cooking 59 , pp. 82c
August 1, 2003
by Molly Stevens 

More from the Lebanese recipes kitchen: 

Tomato, Chickpea, and Feta Salad
Potato Salad with Hummus-Yogurt Dressing Recipe
Classic potato salad 
Sticky ribs with roast potato salad    
Potato Salad  
Tahini & yogurt potato salad

Save and Share Chickpea, Carrot & Parsley Salad 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

Middle Eastern Tomato Salad Recipe

Photo: Middle Eastern Tomato Salad Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Middle Eastern Tomato Salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Middle Eastern Tomato Salad.
 
This salad would have to be one of my very favorite ways to eat tomatoes when they're fresh and sun-ripened. It's actually very good made with Roma tomatoes since they have less seeds and the flesh is firm, but you can make it with any type of tomatoes.

(4-6 servings, Massoud's recipe)

All amounts are approximate. Feel free to use more or less of some ingredients, depending on your own preferences.

Ingredients:
 
1 cup finely diced cucumber (remove seeds if they are large)
1 cup finely diced tomato
1 cup finely diced onion (I often use sweet Vidalia onion)
1 cup finely chopped parsley (more or less, to taste)
1 cup finely chopped mint (more or less, to taste)
2-3 T olive oil, or more to taste
1-2 T fresh lemon juice, or more to taste
salt, pepper to taste

Instructions:
 
Chop cucumber in pieces less than 1/2 inch and put in colander. Add a generous amount of salt and let sit while you chop other ingredients. (If the tomatoes are juicy I add them to the cucumbers and let the juice run out.)

Cucumbers, tomatoes, and onions should be cut in same-size pieces, and parsley and mint should be chopped very finely. (You can use a food processor to chop the mint and parsley if you wish.) When all ingredients are chopped, combine in mixing bowl.

Mix in olive oil, lemon juice, salt and pepper. (Start with a bit less and add more until it tastes right to you. I find it does not need a great deal of dressing to taste good.) Serve immediately.

Source: Kalyn's Kitchen (a home-cooking blog where she share recipes that show how she is combining her love for delicious food with a commitment to healthy, lower-glycemic eating. 

More from the Lebanese recipes kitchen:

Seared Strip Steak with Lemony Couscous Tabbouleh 
How to barbecue steaks 
Lamb steak kebabs with mint  
Parsley Tabbouleh  
Layered houmous, tabbouleh & feta picnic bowl  
Grilled Skirt Steak   

Save and Share Middle Eastern Tomato Salad Recipe Recipe 

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Photo: Middle Eastern Tomato Salad Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Middle Eastern Tomato Salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Middle Eastern Tomato Salad.
 
This salad would have to be one of my very favorite ways to eat tomatoes when they're fresh and sun-ripened. It's actually very good made with Roma tomatoes since they have less seeds and the flesh is firm, but you can make it with any type of tomatoes.

(4-6 servings, Massoud's recipe)

All amounts are approximate. Feel free to use more or less of some ingredients, depending on your own preferences.

Ingredients:
 
1 cup finely diced cucumber (remove seeds if they are large)
1 cup finely diced tomato
1 cup finely diced onion (I often use sweet Vidalia onion)
1 cup finely chopped parsley (more or less, to taste)
1 cup finely chopped mint (more or less, to taste)
2-3 T olive oil, or more to taste
1-2 T fresh lemon juice, or more to taste
salt, pepper to taste

Instructions:
 
Chop cucumber in pieces less than 1/2 inch and put in colander. Add a generous amount of salt and let sit while you chop other ingredients. (If the tomatoes are juicy I add them to the cucumbers and let the juice run out.)

Cucumbers, tomatoes, and onions should be cut in same-size pieces, and parsley and mint should be chopped very finely. (You can use a food processor to chop the mint and parsley if you wish.) When all ingredients are chopped, combine in mixing bowl.

Mix in olive oil, lemon juice, salt and pepper. (Start with a bit less and add more until it tastes right to you. I find it does not need a great deal of dressing to taste good.) Serve immediately.

Source: Kalyn's Kitchen (a home-cooking blog where she share recipes that show how she is combining her love for delicious food with a commitment to healthy, lower-glycemic eating. 

More from the Lebanese recipes kitchen:

Seared Strip Steak with Lemony Couscous Tabbouleh 
How to barbecue steaks 
Lamb steak kebabs with mint  
Parsley Tabbouleh  
Layered houmous, tabbouleh & feta picnic bowl  
Grilled Skirt Steak   

Save and Share Middle Eastern Tomato Salad Recipe Recipe 

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Tunisian Style Baked Cauliflower Frittata Recipe

Photo: Baked Cauliflower Frittata Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Tunisian Style Baked Cauliflower Frittata Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Tunisian Style Baked Cauliflower Frittata.

In the authentic version of this frittata there is a lot more olive oil, as well as chopped hard-boiled eggs. This one is lighter and simpler. It is great for lunch or dinner and keeps well in the refrigerator.  

Ingredients:

1/2 medium head cauliflower (about 1 1/4 pounds), trimmed of leaves, bottom of the stem trimmed away

2 tablespoons extra virgin olive oil

1 small onion, finely chopped

2 garlic cloves, minced

8 eggs

Salt and freshly ground pepper to taste

1/2 cup finely chopped parsley

2 teaspoons ground caraway seeds

2 tablespoons freshly grated Parmesan

1/2 teaspoon harissa dissolved in 1 teaspoon water, or 1/4 teaspoon cayenne

Freshly ground pepper

Preparation:

1. Preheat the oven to 350 degrees. Place 1 tablespoon of the olive oil in a 2-quart casserole, preferably earthenware or in a 9-inch cast iron skillet, and brush the bottom and sides of the dish with the oil.

2. Bring a large pot of water to a boil and salt generously. Add the cauliflower and boil gently until very tender, about 15 minutes. If you prefer, you can cut up the cauliflower and steam it for 15 minutes. Using slotted spoons or tongs remove the cauliflower from the water (or from the steamer), transfer to a bowl of cold water and drain. Cut the florets from the stem and mash into little pieces with a fork. You should have about 3 cups.

3. Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until the onion softens, about 5 minutes. Stir in the garlic, stir together for about 30 seconds and remove from the heat.

4. Whisk the eggs in a large bowl. Season with salt and freshly ground pepper to taste. Stir in the cauliflower, onion and garlic, parsley, ground caraway and Parmesan. Make sure the harissa is dissolved in the water if using, and stir in; otherwise stir in the cayenne. Scrape into the casserole dish.

5. Place in the oven and bake 40 minutes, or until set. Allow to cool for at least 10 minutes before serving. In Tunisia these frittatas are served at room temperature, but you can also serve it hot.

Yield: Serves 6

Advance preparation: The frittata is delicious served the next day. Bring back to room temperature or heat slightly in a low oven before serving. The cooked cauliflower will keep for about 3 days in the refrigerator.

Nutritional information per serving: 165 calories; 12 grams fat; 3 grams saturated fat; 2 grams polyunsaturated fat; 6 grams monounsaturated fat; 249 milligrams cholesterol; 5 grams carbohydrates; 2 grams dietary fiber; 139 milligrams sodium (does not include salt to taste); 10 grams protein

Source The New York Times
By MARTHA ROSE SHULMAN

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.” 

More from the Lebanese Recipes Kitchen:

Artichoke Gratin with Minced Lamb 
Artichoke Stew (YAKHNIT EL ARDISHAWKI)
Stuffed Artichokes - Ardishawki Mahshi
Vegetarian delight
Lebanese Style Vegetable Ragout
Stuffed tomatoes with lamb mince, dill & rice 

Save and share Tunisian Style Baked Cauliflower Frittata Recipe

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Photo: Baked Cauliflower Frittata Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Tunisian Style Baked Cauliflower Frittata Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Tunisian Style Baked Cauliflower Frittata.

In the authentic version of this frittata there is a lot more olive oil, as well as chopped hard-boiled eggs. This one is lighter and simpler. It is great for lunch or dinner and keeps well in the refrigerator.  

Ingredients:

1/2 medium head cauliflower (about 1 1/4 pounds), trimmed of leaves, bottom of the stem trimmed away

2 tablespoons extra virgin olive oil

1 small onion, finely chopped

2 garlic cloves, minced

8 eggs

Salt and freshly ground pepper to taste

1/2 cup finely chopped parsley

2 teaspoons ground caraway seeds

2 tablespoons freshly grated Parmesan

1/2 teaspoon harissa dissolved in 1 teaspoon water, or 1/4 teaspoon cayenne

Freshly ground pepper

Preparation:

1. Preheat the oven to 350 degrees. Place 1 tablespoon of the olive oil in a 2-quart casserole, preferably earthenware or in a 9-inch cast iron skillet, and brush the bottom and sides of the dish with the oil.

2. Bring a large pot of water to a boil and salt generously. Add the cauliflower and boil gently until very tender, about 15 minutes. If you prefer, you can cut up the cauliflower and steam it for 15 minutes. Using slotted spoons or tongs remove the cauliflower from the water (or from the steamer), transfer to a bowl of cold water and drain. Cut the florets from the stem and mash into little pieces with a fork. You should have about 3 cups.

3. Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until the onion softens, about 5 minutes. Stir in the garlic, stir together for about 30 seconds and remove from the heat.

4. Whisk the eggs in a large bowl. Season with salt and freshly ground pepper to taste. Stir in the cauliflower, onion and garlic, parsley, ground caraway and Parmesan. Make sure the harissa is dissolved in the water if using, and stir in; otherwise stir in the cayenne. Scrape into the casserole dish.

5. Place in the oven and bake 40 minutes, or until set. Allow to cool for at least 10 minutes before serving. In Tunisia these frittatas are served at room temperature, but you can also serve it hot.

Yield: Serves 6

Advance preparation: The frittata is delicious served the next day. Bring back to room temperature or heat slightly in a low oven before serving. The cooked cauliflower will keep for about 3 days in the refrigerator.

Nutritional information per serving: 165 calories; 12 grams fat; 3 grams saturated fat; 2 grams polyunsaturated fat; 6 grams monounsaturated fat; 249 milligrams cholesterol; 5 grams carbohydrates; 2 grams dietary fiber; 139 milligrams sodium (does not include salt to taste); 10 grams protein

Source The New York Times
By MARTHA ROSE SHULMAN

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.” 

More from the Lebanese Recipes Kitchen:

Artichoke Gratin with Minced Lamb 
Artichoke Stew (YAKHNIT EL ARDISHAWKI)
Stuffed Artichokes - Ardishawki Mahshi
Vegetarian delight
Lebanese Style Vegetable Ragout
Stuffed tomatoes with lamb mince, dill & rice 

Save and share Tunisian Style Baked Cauliflower Frittata Recipe

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Okra & Chickpea Tagine Recipe

Photo: Okra & Chickpea Tagine Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Okra & Chickpea Tagine Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Okra & Chickpea Tagine.

This quick and easy okra and chickpea stew is full of Moroccan flavors. The name “tagine” refers to the two-part, cone-shaped casserole dish in which countless slow-cooked Moroccan dishes are prepared. You don't need to prepare this in a tagine dish—it works well in a large saucepan—but if you have one, here's a chance to use it.

6 servings

Active Time: 50 minutes

Total Time: 50 minutes

 Ingredients

1 pound fresh or frozen okra, stem ends trimmed, cut into 1/2-inch pieces
10 sprigs fresh cilantro, plus more leaves for garnish
2 tablespoons extra-virgin olive oil
1 red bell pepper, finely diced
1 medium onion, finely diced
3 cloves garlic, minced
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground pepper
3 plum tomatoes, diced, or 1 cup drained canned diced tomatoes
1/2 cup vegetable broth, or reduced-sodium chicken broth
3/4 teaspoon ground cumin
1 15-ounce can chickpeas, rinsed
3/4 teaspoon salt
1 teaspoon harissa, (see Ingredient Note) or hot sauce, or to taste

Preparation

Place a large bowl of ice water next to the stove. Bring a large saucepan of water to a boil. Add okra and cook for 2 minutes. Transfer the okra with a slotted spoon to the ice water. Drain.
 
Tie cilantro sprigs together with kitchen string.
 
Heat oil in a tagine dish set over a heat diffuser or a large saucepan over medium-high heat. Add bell pepper. Cook, stirring, until soft, 2 to 5 minutes. Transfer to a bowl with a slotted spoon.
 
Add onion, garlic, ginger and pepper to the pan. Cook, stirring, until the onion is soft, 3 to 6 minutes. Mix in tomatoes, broth, cumin, the okra, cilantro sprigs and half the bell pepper. Reduce heat to medium; partially cover. Cook, stirring occasionally, until the okra is soft, 10 to 15 minutes. Stir in chickpeas and salt; cook for 4 minutes. Remove from the heat; discard the cilantro sprigs. Stir in harissa (or hot sauce). Serve sprinkled with the remaining bell pepper and cilantro leaves, if desired.

Tips & Notes

Make Ahead Tip: Equipment: Kitchen string

Ingredient note: Harissa is a fiery Tunisian chile paste commonly used in North African cooking. Find it at specialty-food stores, mustaphas.com or amazon.com. Harissa in a tube will be much hotter than that in a jar. You can substitute Chinese or Thai chile-garlic sauce for it.

Nutrition

Per serving: 136 calories; 6 g fat ( 1 g sat , 4 g mono ); 0 mg cholesterol; 20 g carbohydrates; 0 g added sugars; 5 g protein; 7 g fiber; 443 mg sodium; 389 mg potassium.

Nutrition Bonus: Vitamin C (80% daily value), Vitamin A (25% dv), Folate (20% dv).

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 2 vegetable, 1 fat

From EatingWell: September/October 2008  

More from the Lebanese Recipes Kitchen:
 
Okra Stew (YAKHNIT BAAMIEH)
Cold Okra Salad 
Bemieh bi Zayt (Okra in Oil) 
Okra with Tomato 
Lamb with chickpea and almond rice 
Chicken & chickpea tabouli salad

Save and share Okra & Chickpea Tagine Recipe

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Photo: Okra & Chickpea Tagine Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Okra & Chickpea Tagine Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Okra & Chickpea Tagine.

This quick and easy okra and chickpea stew is full of Moroccan flavors. The name “tagine” refers to the two-part, cone-shaped casserole dish in which countless slow-cooked Moroccan dishes are prepared. You don't need to prepare this in a tagine dish—it works well in a large saucepan—but if you have one, here's a chance to use it.

6 servings

Active Time: 50 minutes

Total Time: 50 minutes

 Ingredients

1 pound fresh or frozen okra, stem ends trimmed, cut into 1/2-inch pieces
10 sprigs fresh cilantro, plus more leaves for garnish
2 tablespoons extra-virgin olive oil
1 red bell pepper, finely diced
1 medium onion, finely diced
3 cloves garlic, minced
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground pepper
3 plum tomatoes, diced, or 1 cup drained canned diced tomatoes
1/2 cup vegetable broth, or reduced-sodium chicken broth
3/4 teaspoon ground cumin
1 15-ounce can chickpeas, rinsed
3/4 teaspoon salt
1 teaspoon harissa, (see Ingredient Note) or hot sauce, or to taste

Preparation

Place a large bowl of ice water next to the stove. Bring a large saucepan of water to a boil. Add okra and cook for 2 minutes. Transfer the okra with a slotted spoon to the ice water. Drain.
 
Tie cilantro sprigs together with kitchen string.
 
Heat oil in a tagine dish set over a heat diffuser or a large saucepan over medium-high heat. Add bell pepper. Cook, stirring, until soft, 2 to 5 minutes. Transfer to a bowl with a slotted spoon.
 
Add onion, garlic, ginger and pepper to the pan. Cook, stirring, until the onion is soft, 3 to 6 minutes. Mix in tomatoes, broth, cumin, the okra, cilantro sprigs and half the bell pepper. Reduce heat to medium; partially cover. Cook, stirring occasionally, until the okra is soft, 10 to 15 minutes. Stir in chickpeas and salt; cook for 4 minutes. Remove from the heat; discard the cilantro sprigs. Stir in harissa (or hot sauce). Serve sprinkled with the remaining bell pepper and cilantro leaves, if desired.

Tips & Notes

Make Ahead Tip: Equipment: Kitchen string

Ingredient note: Harissa is a fiery Tunisian chile paste commonly used in North African cooking. Find it at specialty-food stores, mustaphas.com or amazon.com. Harissa in a tube will be much hotter than that in a jar. You can substitute Chinese or Thai chile-garlic sauce for it.

Nutrition

Per serving: 136 calories; 6 g fat ( 1 g sat , 4 g mono ); 0 mg cholesterol; 20 g carbohydrates; 0 g added sugars; 5 g protein; 7 g fiber; 443 mg sodium; 389 mg potassium.

Nutrition Bonus: Vitamin C (80% daily value), Vitamin A (25% dv), Folate (20% dv).

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 2 vegetable, 1 fat

From EatingWell: September/October 2008  

More from the Lebanese Recipes Kitchen:
 
Okra Stew (YAKHNIT BAAMIEH)
Cold Okra Salad 
Bemieh bi Zayt (Okra in Oil) 
Okra with Tomato 
Lamb with chickpea and almond rice 
Chicken & chickpea tabouli salad

Save and share Okra & Chickpea Tagine 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

Cauliflower and potato tagine recipe

Photo: Cauliflower and potato tagine recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Cauliflower and potato tagine Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Cauliflower and potato tagine.

Takes: 20 mins to prepare and 50 mins to cook
serves: 4

Ingredients

75ml olive oil
1 small cauliflower, prepared into large florets
2 carrots, peeled and roughly chopped
2 large potatoes, peeled and cut into thick wedges
1 large courgette, channeled and sliced
1 onion, sliced into rings
1tsp ground cumin
1tsp ground cinnamon
1tsp paprika
thyme sprigs, to garnish
salt
pepper 

Preparation:

Pre-heat the oven to 200°C.

Heat some of the olive oil in a large tagine set over a moderate heat. Saute the onion for 4-5 minutes, stirring occasionally. Add the carrot, potato, cauliflower and courgette and a little more olive oil stirring well to combine.

Sprinkle over the spices, stir well again and cook for a further 3-4 minutes. Cover with a lid and transfer to the oven. Cook for 30-40 minutes until the vegetables are cooked and nicely coloured.

Remove from the oven, then season to taste and garnish with thyme sprigs before serving. 

More from the Lebanese Recipes Kitchen: 

Mediterranean chicken with roasted vegetables 
Mediterranean vegetables with lamb 
Herbed lamb cutlets with roasted vegetables  
Basic roast beef & vegetables 
Grilled Vegetables 
Chicken and Vegetables Rice 

Save and share Cauliflower and potato tagine 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: Cauliflower and potato tagine recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Cauliflower and potato tagine Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Cauliflower and potato tagine.

Takes: 20 mins to prepare and 50 mins to cook
serves: 4

Ingredients

75ml olive oil
1 small cauliflower, prepared into large florets
2 carrots, peeled and roughly chopped
2 large potatoes, peeled and cut into thick wedges
1 large courgette, channeled and sliced
1 onion, sliced into rings
1tsp ground cumin
1tsp ground cinnamon
1tsp paprika
thyme sprigs, to garnish
salt
pepper 

Preparation:

Pre-heat the oven to 200°C.

Heat some of the olive oil in a large tagine set over a moderate heat. Saute the onion for 4-5 minutes, stirring occasionally. Add the carrot, potato, cauliflower and courgette and a little more olive oil stirring well to combine.

Sprinkle over the spices, stir well again and cook for a further 3-4 minutes. Cover with a lid and transfer to the oven. Cook for 30-40 minutes until the vegetables are cooked and nicely coloured.

Remove from the oven, then season to taste and garnish with thyme sprigs before serving. 

More from the Lebanese Recipes Kitchen: 

Mediterranean chicken with roasted vegetables 
Mediterranean vegetables with lamb 
Herbed lamb cutlets with roasted vegetables  
Basic roast beef & vegetables 
Grilled Vegetables 
Chicken and Vegetables Rice 

Save and share Cauliflower and potato tagine 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