convection oven recipes: healthy recipes

Showing posts with label healthy recipes. Show all posts

Showing posts with label healthy recipes. Show all posts

Garlic Chicken and Potatoes Recipe

Photo: Garlic Chicken and Potatoes Recipe

Ingredients:

2 pounds small red-skinned potatoes, quartered
3 tablespoons extra-virgin olive oil
1/2 teaspoon cumin seeds (optional)
Kosher salt and freshly ground pepper
4 cloves garlic, finely chopped
2 tablespoons packed light brown sugar
1 lemon (1/2 juiced, 1/2 cut into wedges)
Pinch of red pepper flakes
4 skinless, boneless chicken breasts (1 1/2 to 1 3/4 pounds)
2 tablespoons chopped fresh cilantro or parsley

Preparation:

Position a rack in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds, 3/4 teaspoon salt, and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 25 to 30 minutes.

Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes.

Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes. Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.

Adopted from Beirut Restaurants

More from the Lebanese Recipes Kitchen:

Mediterranean chicken with roasted vegetables
Mediterranean chicken tray bake
Baked chicken nuggets
Baked chicken & lamb
Baked Moroccan chicken and rice
Lebanese Chicken and Potatoes

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Photo: Garlic Chicken and Potatoes Recipe

Ingredients:

2 pounds small red-skinned potatoes, quartered
3 tablespoons extra-virgin olive oil
1/2 teaspoon cumin seeds (optional)
Kosher salt and freshly ground pepper
4 cloves garlic, finely chopped
2 tablespoons packed light brown sugar
1 lemon (1/2 juiced, 1/2 cut into wedges)
Pinch of red pepper flakes
4 skinless, boneless chicken breasts (1 1/2 to 1 3/4 pounds)
2 tablespoons chopped fresh cilantro or parsley

Preparation:

Position a rack in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds, 3/4 teaspoon salt, and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 25 to 30 minutes.

Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes.

Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes. Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.

Adopted from Beirut Restaurants

More from the Lebanese Recipes Kitchen:

Mediterranean chicken with roasted vegetables
Mediterranean chicken tray bake
Baked chicken nuggets
Baked chicken & lamb
Baked Moroccan chicken and rice
Lebanese Chicken and Potatoes

Save and share Garlic Chicken and Potatoes Recipe

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Basil Labneh Sandwich with Refreshing Vegetables Recipe

Photo: Basil Labneh Sandwich with Refreshing Vegetables Recipe

Ingredients (1 persons)

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

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

Preparation

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

From Unilever Food Solutions

More from the Lebanese Recipes Kitchen:

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

Save and share Basil Labneh Sandwich with Refreshing Vegetables Recipe

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Photo: Basil Labneh Sandwich with Refreshing Vegetables Recipe

Ingredients (1 persons)

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

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

Preparation

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

From Unilever Food Solutions

More from the Lebanese Recipes Kitchen:

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

Save and share Basil Labneh Sandwich with Refreshing Vegetables 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

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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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Lentil and haloumi salad recipe

Photo: Lentil and haloumi salad recipe

INGREDIENTS 8
DIFFICULTY EASY
SERVINGS 4

Ingredients Nutrition

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

Lemon dressing

2 tablespoons olive oil
2 tablespoons lemon juice

Nutrition

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

Method

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

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

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

Notes

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

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

Photography by Mark O'Meara

More from the Lebanese Recipes Kitchen:

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

Baba ghanouj

Batata Harra

Tarator Sauce

Save and share Lentil and haloumi salad recipe

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Photo: Lentil and haloumi salad recipe

INGREDIENTS 8
DIFFICULTY EASY
SERVINGS 4

Ingredients Nutrition

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

Lemon dressing

2 tablespoons olive oil
2 tablespoons lemon juice

Nutrition

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

Method

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

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

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

Notes

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

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

Photography by Mark O'Meara

More from the Lebanese Recipes Kitchen:

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

Baba ghanouj

Batata Harra

Tarator Sauce

Save and share Lentil and haloumi salad recipe

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Chickpea and prawn fattoush recipe

Photo: Chickpea and prawn fattoush recipe

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

INGREDIENTS 13
DIFFICULTY EASY
SERVINGS 6

Ingredients

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

Method

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

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

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

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

Notes

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

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

More from the Lebanese Recipes Kitchen:

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

Save and share Chickpea and prawn fattoush recipe

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Photo: Chickpea and prawn fattoush recipe

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

INGREDIENTS 13
DIFFICULTY EASY
SERVINGS 6

Ingredients

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

Method

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

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

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

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

Notes

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

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

More from the Lebanese Recipes Kitchen:

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

Save and share Chickpea and prawn 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.

healthy recipes

The cornerstone of the happy, "healthy recipes" lifestyle for your family should begin with your eating habits. healthy recipes can be what it really takes to help you look better, lose weight and finally feel better about yourself; sadly, though, healthy recipes and eating has gotten a bad reputation and has become pretty much synonymous with depriving yourself of food you cherish or not getting enough food to eat so that you will feel hungry all day. This couldn't be further on the truth. If you understand how to eat healthy and what it takes to create healthy recipes, you'll probably be surprised to find that it's a lot easier to eat healthy recipes than you believe.

One of the main reasons so many people are so unhealthy right now as well as the obesity epidemic continues to rise is because people think that junk food may be the only fast food. Unfortunately, the vast majority of those microwaveable and heat-and-eat meals are packed full of preservatives and lack the nutrients and vitamins your whole body needs to optimally perform day-to-day routines.

Instead of going just intended for convenience, start thinking about how the meat affects your body. The next occasion you are in the supermarket, add more fruits and fruit and vegetables than you normally would and keep away from the frozen food and instant meal sections if you can ,.

Remember, you don't have to search cold-turkey. If you try to revamp your diet too quickly, you'll end upward disappointing yourself or, even even worse, giving up the change completely and reverting for a old habits. The first week of creating the change to healthy recipes, just start with one meal. The next week, make that 2 meals, and so forth. Within a few months you'll discover that the large majority of the food you cook is healthy.

But isn't healthy recipes slow? Absolutely not! Just because it's a healthy recipes doesn't mean it will take ages. In fact, quick cooking and healthy recipes do not have to be separate entities.

So it may be fast, but does it style good? Again, healthy recipes will trump processed recipes each and every time. When you buy prepackaged foods, you'll often find that it is packed with lots of salt and other preservatives which usually ultimately mask the flavor of what you would like to enjoy anyway. Using fresh new, healthy recipes ingredients you can have the full flavor of your produce and the essential vitamins and minerals that come with it.

Whenever you make the change to start out cooking fast, healthy recipes you might quickly notice that you feel better, you look better, you've got more energy, and you might start to shed pounds. Even if things don't drastically change at first, making sure you stick with all your choice to eat healthy recipes is important.

healthy recipes

Taking care of yourself starts with all your choices, and it starts right now. Every change you make toward a better diet is a change you make toward a better and healthier you. In the end, even the small changes a person make (like switching out one among your favorite recipes with much the same, healthier version) will have an essential impact on your well-being.

The cornerstone of the happy, "healthy recipes" lifestyle for your family should begin with your eating habits. healthy recipes can be what it really takes to help you look better, lose weight and finally feel better about yourself; sadly, though, healthy recipes and eating has gotten a bad reputation and has become pretty much synonymous with depriving yourself of food you cherish or not getting enough food to eat so that you will feel hungry all day. This couldn't be further on the truth. If you understand how to eat healthy and what it takes to create healthy recipes, you'll probably be surprised to find that it's a lot easier to eat healthy recipes than you believe.

One of the main reasons so many people are so unhealthy right now as well as the obesity epidemic continues to rise is because people think that junk food may be the only fast food. Unfortunately, the vast majority of those microwaveable and heat-and-eat meals are packed full of preservatives and lack the nutrients and vitamins your whole body needs to optimally perform day-to-day routines.

Instead of going just intended for convenience, start thinking about how the meat affects your body. The next occasion you are in the supermarket, add more fruits and fruit and vegetables than you normally would and keep away from the frozen food and instant meal sections if you can ,.

Remember, you don't have to search cold-turkey. If you try to revamp your diet too quickly, you'll end upward disappointing yourself or, even even worse, giving up the change completely and reverting for a old habits. The first week of creating the change to healthy recipes, just start with one meal. The next week, make that 2 meals, and so forth. Within a few months you'll discover that the large majority of the food you cook is healthy.

But isn't healthy recipes slow? Absolutely not! Just because it's a healthy recipes doesn't mean it will take ages. In fact, quick cooking and healthy recipes do not have to be separate entities.

So it may be fast, but does it style good? Again, healthy recipes will trump processed recipes each and every time. When you buy prepackaged foods, you'll often find that it is packed with lots of salt and other preservatives which usually ultimately mask the flavor of what you would like to enjoy anyway. Using fresh new, healthy recipes ingredients you can have the full flavor of your produce and the essential vitamins and minerals that come with it.

Whenever you make the change to start out cooking fast, healthy recipes you might quickly notice that you feel better, you look better, you've got more energy, and you might start to shed pounds. Even if things don't drastically change at first, making sure you stick with all your choice to eat healthy recipes is important.

healthy recipes

Taking care of yourself starts with all your choices, and it starts right now. Every change you make toward a better diet is a change you make toward a better and healthier you. In the end, even the small changes a person make (like switching out one among your favorite recipes with much the same, healthier version) will have an essential impact on your well-being.

Spiced Fish Sayyadiya Recipe

Photo: Spiced Fish Sayyadiya Recipe

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

Ingredients

1 Kilo fish slices
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon ground cardamom
1 cup flour
Salt and pepper
Oil for frying

Sayyadiya Sauce:
4 Tablespoons oil
2 large onions, sliced
3 garlic cloves, sliced
2 large tomatoes, sliced
1 cup tomato juice
1 cup fish or chicken stock
2 Tablespoons tomato paste
1 teaspoon mix spices

Method

- Wash fish under running water, pat dry.
- Combine spices with flour in a plate, season with salt and pepper.
- Place fish pieces on flour mixture, pat down then turn and pat on the other side to coat fish with thin layer of flour, shake off excess flour.
- Heat oil in a large heavy pan over medium high heat.
- Fry fish pieces until golden brown then flip over to the other side.
- Remove and drain on a paper towels.
- Heat oil in a large skillet, add onion and saut? for about 5 minutes.
- Add garlic and stir for two minutes.
- Stir in the rest of ingredients and season with salt and pepper.
- Let sauce until boiling, then reduce heat and simmer for about 15 minutes or until thicken.
- Spoon sauce into serving plate, arrange fish slices on top, serve warm.

Source: Chef Osama

More from the Lebanese Recipes Kitchen:

Grilled Fish
Fish Couscous with Onion T'faya
Spicy Fish Lebanese Style
Samaki Harra (Lebanese Chilli Fish)
Mediterranean fish stew
Fish Kibbeh

Save and share Spiced Fish Sayyadiya

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: Spiced Fish Sayyadiya Recipe

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

Ingredients

1 Kilo fish slices
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon ground cardamom
1 cup flour
Salt and pepper
Oil for frying

Sayyadiya Sauce:
4 Tablespoons oil
2 large onions, sliced
3 garlic cloves, sliced
2 large tomatoes, sliced
1 cup tomato juice
1 cup fish or chicken stock
2 Tablespoons tomato paste
1 teaspoon mix spices

Method

- Wash fish under running water, pat dry.
- Combine spices with flour in a plate, season with salt and pepper.
- Place fish pieces on flour mixture, pat down then turn and pat on the other side to coat fish with thin layer of flour, shake off excess flour.
- Heat oil in a large heavy pan over medium high heat.
- Fry fish pieces until golden brown then flip over to the other side.
- Remove and drain on a paper towels.
- Heat oil in a large skillet, add onion and saut? for about 5 minutes.
- Add garlic and stir for two minutes.
- Stir in the rest of ingredients and season with salt and pepper.
- Let sauce until boiling, then reduce heat and simmer for about 15 minutes or until thicken.
- Spoon sauce into serving plate, arrange fish slices on top, serve warm.

Source: Chef Osama

More from the Lebanese Recipes Kitchen:

Grilled Fish
Fish Couscous with Onion T'faya
Spicy Fish Lebanese Style
Samaki Harra (Lebanese Chilli Fish)
Mediterranean fish stew
Fish Kibbeh

Save and share Spiced Fish Sayyadiya

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.

Tips to Help You Eat Fruits

Tips to Help You Eat Fruits

In General:

Keep a bowl of whole fruit on the table, counter, or in the refrigerator.
Refrigerate cut-up fruit to store for later.
Buy fresh fruits in season when they may be less expensive and at their peak flavor.
Buy fruits that are dried, frozen, and canned (in water or 100% juice) as well as fresh, so that you always have a supply on hand.
Consider convenience when shopping. Try pre-cut packages of fruit (such as melon or pineapple chunks) for a healthy snack in seconds. Choose packaged fruits that do not have added sugars.

For the Best Nutritional Value:

Make most of your choices whole or cut-up fruit rather than juice, for the benefits dietary fiber provides.
Select fruits with more potassium often, such as bananas, prunes and prune juice, dried peaches and apricots, and orange juice.
When choosing canned fruits, select fruit canned in 100% fruit juice or water rather than syrup.
Vary your fruit choices. Fruits differ in nutrient content.

At Meals:

At breakfast, top your cereal with bananas or peaches; add blueberries to pancakes; drink 100% orange or grapefruit juice. Or, mix fresh fruit with plain fat-free or low-fat yogurt.
At lunch, pack a tangerine, banana, or grapes to eat, or choose fruits from a salad bar. Individual containers of fruits like peaches or applesauce are easy and convenient.
At dinner, add crushed pineapple to coleslaw, or include orange sections or grapes in a tossed salad.
Make a Waldorf salad, with apples, celery, walnuts, and a low-calorie salad dressing.
Try meat dishes that incorporate fruit, such as chicken with apricots or mangoes.
Add fruit like pineapple or peaches to kabobs as part of a barbecue meal.
For dessert, have baked apples, pears, or a fruit salad.

As Snacks:

Cut-up fruit makes a great snack. Either cut them yourself, or buy pre-cut packages of fruit pieces like pineapples or melons. Or, try whole fresh berries or grapes.
Dried fruits also make a great snack. They are easy to carry and store well. Because they are dried, ¼ cup is equivalent to ½ cup of other fruits.
Keep a package of dried fruit in your desk or bag. Some fruits that are available dried include apricots, apples, pineapple, bananas, cherries, figs, dates, cranberries, blueberries, prunes (dried plums), and raisins (dried grapes).
As a snack, spread peanut butter on apple slices or top plain fat-free or low-fat yogurt with berries or slices of kiwi fruit.
Frozen juice bars (100% juice) make healthy alternatives to high-fat snacks.

Make Fruit More Appealing:

Many fruits taste great with a dip or dressing. Try fat-free or low-fat yogurt as a dip for fruits like strawberries or melons.
Make a fruit smoothie by blending fat-free or low-fat milk or yogurt with fresh or frozen fruit. Try bananas, peaches, strawberries, or other berries.
Try unsweetened applesauce as a lower calorie substitute for some of the oil when baking cakes.
Try different textures of fruits. For example, apples are crunchy, bananas are smooth and creamy, and oranges are juicy.
For fresh fruit salads, mix apples, bananas, or pears with acidic fruits like oranges, pineapple, or lemon juice to keep them from turning brown.

Fruit Tips for Children:

Set a good example for children by eating fruit every day with meals or as snacks.
Offer children a choice of fruits for lunch.
Depending on their age, children can help shop for, clean, peel, or cut up fruits.
While shopping, allow children to pick out a new fruit to try later at home.
Decorate plates or serving dishes with fruit slices.
Top off a bowl of cereal with some berries. Or, make a smiley face with sliced bananas for eyes, raisins for a nose, and an orange slice for a mouth.
Offer raisins or other dried fruits instead of candy.
Make fruit kabobs using pineapple chunks, bananas, grapes, and berries.
Pack a juice box (100% juice) in children’s lunches instead of soda or other sugar-sweetened beverages.
Look for and choose fruit options, such as sliced apples, mixed fruit cup, or 100% fruit juice in fast food restaurants.
Offer fruit pieces and 100% fruit juice to children. There is often little fruit in “fruit-flavored” beverages or chewy fruit snacks.

Keep It Safe:

Rinse fruits before preparing or eating them. Under clean, running water, rub fruits briskly with your hands to remove dirt and surface microorganisms. Dry with a clean cloth towel or paper towel after rinsing.
Keep fruits separate from raw meat, poultry and seafood while shopping, preparing, or storing.

More kids meals from the Lebanese recipes Kitchen:

10 Tips for Cooking the Perfect Thanksgiving Turkey
Welsh rarebit muffins
Chicken chow mein
Baked potato with cheesy mince
Sticky ribs with roast potato salad
Rainbow cookies

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Tips to Help You Eat Fruits

In General:

Keep a bowl of whole fruit on the table, counter, or in the refrigerator.
Refrigerate cut-up fruit to store for later.
Buy fresh fruits in season when they may be less expensive and at their peak flavor.
Buy fruits that are dried, frozen, and canned (in water or 100% juice) as well as fresh, so that you always have a supply on hand.
Consider convenience when shopping. Try pre-cut packages of fruit (such as melon or pineapple chunks) for a healthy snack in seconds. Choose packaged fruits that do not have added sugars.

For the Best Nutritional Value:

Make most of your choices whole or cut-up fruit rather than juice, for the benefits dietary fiber provides.
Select fruits with more potassium often, such as bananas, prunes and prune juice, dried peaches and apricots, and orange juice.
When choosing canned fruits, select fruit canned in 100% fruit juice or water rather than syrup.
Vary your fruit choices. Fruits differ in nutrient content.

At Meals:

At breakfast, top your cereal with bananas or peaches; add blueberries to pancakes; drink 100% orange or grapefruit juice. Or, mix fresh fruit with plain fat-free or low-fat yogurt.
At lunch, pack a tangerine, banana, or grapes to eat, or choose fruits from a salad bar. Individual containers of fruits like peaches or applesauce are easy and convenient.
At dinner, add crushed pineapple to coleslaw, or include orange sections or grapes in a tossed salad.
Make a Waldorf salad, with apples, celery, walnuts, and a low-calorie salad dressing.
Try meat dishes that incorporate fruit, such as chicken with apricots or mangoes.
Add fruit like pineapple or peaches to kabobs as part of a barbecue meal.
For dessert, have baked apples, pears, or a fruit salad.

As Snacks:

Cut-up fruit makes a great snack. Either cut them yourself, or buy pre-cut packages of fruit pieces like pineapples or melons. Or, try whole fresh berries or grapes.
Dried fruits also make a great snack. They are easy to carry and store well. Because they are dried, ¼ cup is equivalent to ½ cup of other fruits.
Keep a package of dried fruit in your desk or bag. Some fruits that are available dried include apricots, apples, pineapple, bananas, cherries, figs, dates, cranberries, blueberries, prunes (dried plums), and raisins (dried grapes).
As a snack, spread peanut butter on apple slices or top plain fat-free or low-fat yogurt with berries or slices of kiwi fruit.
Frozen juice bars (100% juice) make healthy alternatives to high-fat snacks.

Make Fruit More Appealing:

Many fruits taste great with a dip or dressing. Try fat-free or low-fat yogurt as a dip for fruits like strawberries or melons.
Make a fruit smoothie by blending fat-free or low-fat milk or yogurt with fresh or frozen fruit. Try bananas, peaches, strawberries, or other berries.
Try unsweetened applesauce as a lower calorie substitute for some of the oil when baking cakes.
Try different textures of fruits. For example, apples are crunchy, bananas are smooth and creamy, and oranges are juicy.
For fresh fruit salads, mix apples, bananas, or pears with acidic fruits like oranges, pineapple, or lemon juice to keep them from turning brown.

Fruit Tips for Children:

Set a good example for children by eating fruit every day with meals or as snacks.
Offer children a choice of fruits for lunch.
Depending on their age, children can help shop for, clean, peel, or cut up fruits.
While shopping, allow children to pick out a new fruit to try later at home.
Decorate plates or serving dishes with fruit slices.
Top off a bowl of cereal with some berries. Or, make a smiley face with sliced bananas for eyes, raisins for a nose, and an orange slice for a mouth.
Offer raisins or other dried fruits instead of candy.
Make fruit kabobs using pineapple chunks, bananas, grapes, and berries.
Pack a juice box (100% juice) in children’s lunches instead of soda or other sugar-sweetened beverages.
Look for and choose fruit options, such as sliced apples, mixed fruit cup, or 100% fruit juice in fast food restaurants.
Offer fruit pieces and 100% fruit juice to children. There is often little fruit in “fruit-flavored” beverages or chewy fruit snacks.

Keep It Safe:

Rinse fruits before preparing or eating them. Under clean, running water, rub fruits briskly with your hands to remove dirt and surface microorganisms. Dry with a clean cloth towel or paper towel after rinsing.
Keep fruits separate from raw meat, poultry and seafood while shopping, preparing, or storing.

More kids meals from the Lebanese recipes Kitchen:

10 Tips for Cooking the Perfect Thanksgiving Turkey
Welsh rarebit muffins
Chicken chow mein
Baked potato with cheesy mince
Sticky ribs with roast potato salad
Rainbow cookies

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Homemade Cheese Recipe

Photo: Homemade Cheese Recipe

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

Serves : 4-5 Persons

Ingredients:

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

Preparation:

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

More from the Lebanese Recipes Kitchen:

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

Save and share Homemade Cheese Recipe

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Photo: Homemade Cheese Recipe

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

Serves : 4-5 Persons

Ingredients:

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

Preparation:

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

More from the Lebanese Recipes Kitchen:

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

Save and share Homemade Cheese Recipe

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Grilled Fish Recipe

Photo: Grilled Fish Recipe

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

Serves : 4 Persons
Duration : 20 Min

Ingredients:

4 Large Fish
10 Cloves Garlic
3-4 Pieces Green chilies
1 Teaspoon Red Pepper Flakes
2 Teaspoons Salt
2 Teaspoons Cumin
2 Teaspoons Coriander
2 Teaspoons Sumac
2/1 Teaspoon Black pepper
2 Medium Chopped Tomatoes
1 Cup Chopped cilantro
4/1 Cup Vinegar
4/1 Cup Lemon Juice
2 Tablespoons Lemon Zest
2 Tablespoons Oil
2 Cups Wheat bran

Preparation:

1. Brush the fish with oil.
2. In food processer put the garlic, chilies, pepper flakes, salt, cumin, coriander, sumac and black pepper. Process until smooth sauce forms. Put the sauce in a bowl. Mix in the tomatoes, cilantro, vinegar, lemon juice, lemon zest and oil.
3. Fill the fish with 1/3 of the sauce. Spread the rest of the sauce in a shallow serving platter. Set aside for serving.
4. Sprinkle the wheat barn in a wide pan.
5. Heat an electric grill until very hot.
6. Hold a fish and put it on the wheat barn and press gently. Turn the fish slowly on the other side and press gently until well coated with the barn.
7. Put the fish on the grill. Cook for 10 minutes. With a wide slotted spatula turn the fish on the other side. Cook for 10 more minutes.

Video:

More from the Lebanese Recipes Kitchen:

Fish Couscous with Onion T'faya
Spicy Fish Lebanese Style
Samaki Harra (Lebanese Chilli Fish)
Mediterranean fish stew
Fish Kibbeh
Siyadiyeh (Siyadiya)

Save and Share Grilled Fish Recipe

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Photo: Grilled Fish Recipe

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

Serves : 4 Persons
Duration : 20 Min

Ingredients:

4 Large Fish
10 Cloves Garlic
3-4 Pieces Green chilies
1 Teaspoon Red Pepper Flakes
2 Teaspoons Salt
2 Teaspoons Cumin
2 Teaspoons Coriander
2 Teaspoons Sumac
2/1 Teaspoon Black pepper
2 Medium Chopped Tomatoes
1 Cup Chopped cilantro
4/1 Cup Vinegar
4/1 Cup Lemon Juice
2 Tablespoons Lemon Zest
2 Tablespoons Oil
2 Cups Wheat bran

Preparation:

1. Brush the fish with oil.
2. In food processer put the garlic, chilies, pepper flakes, salt, cumin, coriander, sumac and black pepper. Process until smooth sauce forms. Put the sauce in a bowl. Mix in the tomatoes, cilantro, vinegar, lemon juice, lemon zest and oil.
3. Fill the fish with 1/3 of the sauce. Spread the rest of the sauce in a shallow serving platter. Set aside for serving.
4. Sprinkle the wheat barn in a wide pan.
5. Heat an electric grill until very hot.
6. Hold a fish and put it on the wheat barn and press gently. Turn the fish slowly on the other side and press gently until well coated with the barn.
7. Put the fish on the grill. Cook for 10 minutes. With a wide slotted spatula turn the fish on the other side. Cook for 10 more minutes.

Video:

More from the Lebanese Recipes Kitchen:

Fish Couscous with Onion T'faya
Spicy Fish Lebanese Style
Samaki Harra (Lebanese Chilli Fish)
Mediterranean fish stew
Fish Kibbeh
Siyadiyeh (Siyadiya)

Save and Share Grilled Fish Recipe

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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

Roast the eggplants in the oven on medium heat, or on a BBQ grill for about 30 minutes.
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.
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.
Add eggplants and all ingredients in a food processor and let run for 2-3 minutes until you get a paste.
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
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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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

Roast the eggplants in the oven on medium heat, or on a BBQ grill for about 30 minutes.
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.
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.
Add eggplants and all ingredients in a food processor and let run for 2-3 minutes until you get a paste.
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
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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Vegetarian Stuffed Grape Leaves Recipe – Warak Enab

Photo: Vegetarian Stuffed Grape Leaves Recipe – Warak Enab

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Vegetarian Stuffed Grape Leaves Recipe – Warak Enab. Enjoy the Lebanese Cuisine and learn how to make Vegetarian Stuffed Grape Leaves Recipe – Warak Enab.

Stuffed Grape Leaves is an amazingly creative, tasty and healthy Middle Eastern dish. It is made of rolled grape leaves with rice and vegetable stuffing slowly boiled in lemony water.

Grape Leaves (aka Dolma in Greek cuisine) is a typical menu item at Lebanese, Greek or Turkish restaurants however more countries in the Middle East have their own versions of it. In Lebanon, there are 2 widely popular versions, a vegetarian recipe which we’re featuring here and one including ground beef in the stuffing as well as lamb shanks in the cooking pot. Stuffed Grape Leaves can be served alone as a full meal, or it can also be served as a “Mezza” appetizer along with other dishes. It goes well with a side of plain yogurt.

Cuisine: Lebanese, Middle Eastern
Prep time: 60 mins
Cook time: 40 mins
Total time: 1 hour 40 mins

Ingredients

1 lb of Grape Leaves (about 75-90 leaves)
2 medium sized tomatoes finely chopped
1 bunch of Italian parsley finely chopped (cut off stems)
1 bunch of green mint leaves finely chopped
1 bunch of green onions finely chopped
½ cup of chickpea halves, rinsed and soaked in water overnight
½ cup of rice
2 teaspoons of salt
¾ cup of olive oil
1 cup of lemon juice
1 medium size onions, sliced
1 large tomato, sliced

Instructions

Grape Leaves Stuffing Preparation

In a bowl mix finely chopped tomatoes, mint, Italian parsley (with stems removed), green onions along with the chickpea halves, rice, 1 teaspoon of salt, ¼ cup of olive oil and ¼ cup of lemon juice.

Preparing the Leaves

If using canned grape leaves, get rid of water from can then soak leaves in clean hot water for 3 to 4 minutes.

Rinse leaves multiple times with fresh water to get rid of any preservatives.

If using freshly picked green grape leaves, make sure to pick the young leaves that are light in color and tender with a medium size. Wash well then boil on low heat for about 40 minutes.

Once leaves are ready, cut off their stems and stack them on a cutting board, and let’s get ready to roll!

How to Roll the Grape Leaves

Lay the leaves flat on a cutting board with the rough side facing upwards.

Add ¾ teaspoon of stuffing towards the bottom of the leaf as in the photo below.

Roll bottom of leaf over the stuffing, ⅓rd of the way

Fold right side over, ⅓rd of the way

Fold left side over, ⅓rd of the way

Then roll all the way through the end of the leaf

A good roll needs to be tight so that it doesn’t break apart during cooking. We like to make medium to small rolls, about ½ inch thick and 3 inches long.

Once rolled, stack the grape leave rolls tightly in a pot with its bottom covered with a layer of sliced onions and a layer of sliced tomatoes.

Cooking the Grape Leaves

Once you’ve finished adding the rolls, sprinkle 1 teaspoon of salt on top, add ¾th cup of lemon juice, ½ cup of olive oil, 2 cups of water

Shake the pot sideways to let the liquids seep all the way through the bottom. The liquid should top the grape leave rolls.

Add a small (microwave-safe) plate on top and press it downwards and leave in pot while cooking. The plate creates a downward pressure on the grape leave rolls to keep them tightly held together.

Cover the pot and cook for a few minutes on high heat until the sauce boils, at which time turn the heat down to low and let simmer and cook for about 35 minutes.

Every 10 mins or so, shake and swing the pot slowly to ensure that the sauce is equally dispersed and isn’t stuck on one side.

Serving and Tips

Once cooked uncover pot and let rest for about 1 hour to cool down. During this time the grape leave rolls will absorb more sauce and enhance in flavors (optional)

Once ready to serve, empty the sauce from the pot in a separate container, then put your serving plate upside down on top of the cooking pot, and while holding them tightly together turn them over quickly so the pot is now on top and the serving plate on the bottom.

Lay serving plate on the kitchen counter and slowly lift up and remove the pot from the plate. You should now have a nice looking pile of neatly stacked grape leave rolls with the tomatoes and onions on top. You can then add a bit of its sauce on it to taste.

Author: Esperance Sammour
Source: Mama's Lebanese Kitchen

More from the Lebanese Recipes Kitchen:

Stuffed Grape Leaves (Warak-Inab)
Waraa' 3inab (stuffed vine leaves)
Yalanji Recipe
Malfouf Stuffed Cabbage
Kousa Mahshi Bi Laban
Kousa Mahshi B'banadoura

Save and share Vegetarian Stuffed Grape Leaves Recipe – Warak Enab

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Photo: Vegetarian Stuffed Grape Leaves Recipe – Warak Enab

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Vegetarian Stuffed Grape Leaves Recipe – Warak Enab. Enjoy the Lebanese Cuisine and learn how to make Vegetarian Stuffed Grape Leaves Recipe – Warak Enab.

Stuffed Grape Leaves is an amazingly creative, tasty and healthy Middle Eastern dish. It is made of rolled grape leaves with rice and vegetable stuffing slowly boiled in lemony water.

Grape Leaves (aka Dolma in Greek cuisine) is a typical menu item at Lebanese, Greek or Turkish restaurants however more countries in the Middle East have their own versions of it. In Lebanon, there are 2 widely popular versions, a vegetarian recipe which we’re featuring here and one including ground beef in the stuffing as well as lamb shanks in the cooking pot. Stuffed Grape Leaves can be served alone as a full meal, or it can also be served as a “Mezza” appetizer along with other dishes. It goes well with a side of plain yogurt.

Cuisine: Lebanese, Middle Eastern
Prep time: 60 mins
Cook time: 40 mins
Total time: 1 hour 40 mins

Ingredients

1 lb of Grape Leaves (about 75-90 leaves)
2 medium sized tomatoes finely chopped
1 bunch of Italian parsley finely chopped (cut off stems)
1 bunch of green mint leaves finely chopped
1 bunch of green onions finely chopped
½ cup of chickpea halves, rinsed and soaked in water overnight
½ cup of rice
2 teaspoons of salt
¾ cup of olive oil
1 cup of lemon juice
1 medium size onions, sliced
1 large tomato, sliced

Instructions

Grape Leaves Stuffing Preparation

In a bowl mix finely chopped tomatoes, mint, Italian parsley (with stems removed), green onions along with the chickpea halves, rice, 1 teaspoon of salt, ¼ cup of olive oil and ¼ cup of lemon juice.

Preparing the Leaves

If using canned grape leaves, get rid of water from can then soak leaves in clean hot water for 3 to 4 minutes.

Rinse leaves multiple times with fresh water to get rid of any preservatives.

If using freshly picked green grape leaves, make sure to pick the young leaves that are light in color and tender with a medium size. Wash well then boil on low heat for about 40 minutes.

Once leaves are ready, cut off their stems and stack them on a cutting board, and let’s get ready to roll!

How to Roll the Grape Leaves

Lay the leaves flat on a cutting board with the rough side facing upwards.

Add ¾ teaspoon of stuffing towards the bottom of the leaf as in the photo below.

Roll bottom of leaf over the stuffing, ⅓rd of the way

Fold right side over, ⅓rd of the way

Fold left side over, ⅓rd of the way

Then roll all the way through the end of the leaf

A good roll needs to be tight so that it doesn’t break apart during cooking. We like to make medium to small rolls, about ½ inch thick and 3 inches long.

Once rolled, stack the grape leave rolls tightly in a pot with its bottom covered with a layer of sliced onions and a layer of sliced tomatoes.

Cooking the Grape Leaves

Once you’ve finished adding the rolls, sprinkle 1 teaspoon of salt on top, add ¾th cup of lemon juice, ½ cup of olive oil, 2 cups of water

Shake the pot sideways to let the liquids seep all the way through the bottom. The liquid should top the grape leave rolls.

Add a small (microwave-safe) plate on top and press it downwards and leave in pot while cooking. The plate creates a downward pressure on the grape leave rolls to keep them tightly held together.

Cover the pot and cook for a few minutes on high heat until the sauce boils, at which time turn the heat down to low and let simmer and cook for about 35 minutes.

Every 10 mins or so, shake and swing the pot slowly to ensure that the sauce is equally dispersed and isn’t stuck on one side.

Serving and Tips

Once cooked uncover pot and let rest for about 1 hour to cool down. During this time the grape leave rolls will absorb more sauce and enhance in flavors (optional)

Once ready to serve, empty the sauce from the pot in a separate container, then put your serving plate upside down on top of the cooking pot, and while holding them tightly together turn them over quickly so the pot is now on top and the serving plate on the bottom.

Lay serving plate on the kitchen counter and slowly lift up and remove the pot from the plate. You should now have a nice looking pile of neatly stacked grape leave rolls with the tomatoes and onions on top. You can then add a bit of its sauce on it to taste.

Author: Esperance Sammour
Source: Mama's Lebanese Kitchen

More from the Lebanese Recipes Kitchen:

Stuffed Grape Leaves (Warak-Inab)
Waraa' 3inab (stuffed vine leaves)
Yalanji Recipe
Malfouf Stuffed Cabbage
Kousa Mahshi Bi Laban
Kousa Mahshi B'banadoura

Save and share Vegetarian Stuffed Grape Leaves Recipe – Warak Enab

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Hearty chicken and vegetable soup recipe

Photo: chicken and vegetable soup recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Hearty chicken and vegetable soup recipe. Enjoy the Middle Eastern Cuisine and learn how to make Hearty chicken and vegetable soup.

Warm up your Friday night with this hearty soup.

To Prep 0:20
To Cook 1:15
INGREDIENTS 10
DIFFICULTY EASY
SERVINGS 6

Ingredients

2 tablespoons olive oil
1 leek, halved, washed, thinly sliced
2 garlic cloves, crushed
1 large carrot, peeled, diced
2 sticks celery, diced
2 small zucchini, diced
1 swede or turnip, peeled, diced
1 1/4 cups dry soup mix, rinsed (see note)
8 cups chicken stock
1kg skinless chicken lovely legs

Method

Step 1
Heat oil in a large saucepan over medium heat. Add leek and garlic. Cook, stirring, for 2 minutes or until soft but not coloured. Add carrot, celery, zucchini and swede. Cook for 2 minutes. Stir in soup mix, stock, chicken and 1 cup cold water. Increase heat to high. Bring to the boil.

Step 2
Reduce heat to low. Simmer, partially covered, stirring occasionally, for 1 hour or until soup mix and vegetables are tender.

Step 3
Remove chicken legs from soup. Allow to cool slightly. Remove meat from bones. Roughly chop chicken meat and add to soup. Season with salt and pepper. Ladle soup into warmed bowls. Serve.

Super Food Ideas - July 2006 , Page 67
Recipe by Michelle Lucia
Photography by Mark O'Meara

More from the Lebanese Recipes Kitchen:

Spicy lentil soup
Frike with Meat Balls and Vegetable Soup
Moroccan Chicken and Butternut Squash Soup
Moroccan Chickpea Stew
Moroccan Chicken Thighs
Chicken and caramelized onion tagine

Save and share Hearty chicken and vegetable soup recipe

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

Photo: chicken and vegetable soup recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Hearty chicken and vegetable soup recipe. Enjoy the Middle Eastern Cuisine and learn how to make Hearty chicken and vegetable soup.

Warm up your Friday night with this hearty soup.

To Prep 0:20
To Cook 1:15
INGREDIENTS 10
DIFFICULTY EASY
SERVINGS 6

Ingredients

2 tablespoons olive oil
1 leek, halved, washed, thinly sliced
2 garlic cloves, crushed
1 large carrot, peeled, diced
2 sticks celery, diced
2 small zucchini, diced
1 swede or turnip, peeled, diced
1 1/4 cups dry soup mix, rinsed (see note)
8 cups chicken stock
1kg skinless chicken lovely legs

Method

Step 1
Heat oil in a large saucepan over medium heat. Add leek and garlic. Cook, stirring, for 2 minutes or until soft but not coloured. Add carrot, celery, zucchini and swede. Cook for 2 minutes. Stir in soup mix, stock, chicken and 1 cup cold water. Increase heat to high. Bring to the boil.

Step 2
Reduce heat to low. Simmer, partially covered, stirring occasionally, for 1 hour or until soup mix and vegetables are tender.

Step 3
Remove chicken legs from soup. Allow to cool slightly. Remove meat from bones. Roughly chop chicken meat and add to soup. Season with salt and pepper. Ladle soup into warmed bowls. Serve.

Super Food Ideas - July 2006 , Page 67
Recipe by Michelle Lucia
Photography by Mark O'Meara

More from the Lebanese Recipes Kitchen:

Spicy lentil soup
Frike with Meat Balls and Vegetable Soup
Moroccan Chicken and Butternut Squash Soup
Moroccan Chickpea Stew
Moroccan Chicken Thighs
Chicken and caramelized onion tagine

Save and share Hearty chicken and vegetable soup recipe

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Chicken soup recipe

Photo: Chicken soup recipe

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

Traditional chicken soup is said to cure the common cold. This healthy recipe uses lots of different herbs and spices to enhance the flavour.

To Prep 0:15
To Cook 0:40
INGREDIENTS 11
DIFFICULTY EASY
SERVINGS 4

Ingredients

4 (about 900g) chicken thigh cutlets, excess fat trimmed
1 large brown onion, halved, finely chopped
1 large carrot, peeled, finely chopped
1 celery stick, trimmed, finely chopped
2 large garlic cloves, finely chopped
2 tbs finely chopped fresh continental parsley stems
6 sprigs fresh thyme, leaves picked
2L (8 cups) water
1/2 tsp whole black peppercorns
Sea salt flakes
1/4 cup finely chopped fresh continental parsley, extra

Method

Step 1
Combine chicken, onion, carrot, celery, garlic, parsley, thyme, water and peppercorns in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low and cook, covered, for 40 minutes or until vegetables are very tender.

Step 2
Use tongs to transfer the chicken to a clean work surface. Hold with tongs and cut the chicken meat from the bones. Discard bones. Finely chop the chicken meat and add to the soup.

Step 3
Taste and season with sea salt. Ladle soup among serving bowls. Sprinkle with extra parsley and serve immediately.

Nutrition

Energy 1225kJ
Fat saturated 2.50g
Fat Total 9.00g
Carbohydrate sugars -
Carbohydrate Total 4.50g
Dietary Fibre 3.00g
Protein 46.00g
Cholesterol -
Sodium -

Australian Good Taste - July 2005 , Page 131
Recipe by Jan Purser
Photography by Luke Burgess

More from the Lebanese Recipes Kitchen:

Easy chicken noodle soup
Chicken and Pumpkin Soup
Mixed Legume Soup (Maklouta)
Slow-Cooker Moroccan Lentil Soup
Lentil and Green Collard Soup
Adas bil Hamod (Lebanese Lentil Lemon Soup)

Save and share Chicken soup recipe

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

Photo: Chicken soup recipe

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

Traditional chicken soup is said to cure the common cold. This healthy recipe uses lots of different herbs and spices to enhance the flavour.

To Prep 0:15
To Cook 0:40
INGREDIENTS 11
DIFFICULTY EASY
SERVINGS 4

Ingredients

4 (about 900g) chicken thigh cutlets, excess fat trimmed
1 large brown onion, halved, finely chopped
1 large carrot, peeled, finely chopped
1 celery stick, trimmed, finely chopped
2 large garlic cloves, finely chopped
2 tbs finely chopped fresh continental parsley stems
6 sprigs fresh thyme, leaves picked
2L (8 cups) water
1/2 tsp whole black peppercorns
Sea salt flakes
1/4 cup finely chopped fresh continental parsley, extra

Method

Step 1
Combine chicken, onion, carrot, celery, garlic, parsley, thyme, water and peppercorns in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low and cook, covered, for 40 minutes or until vegetables are very tender.

Step 2
Use tongs to transfer the chicken to a clean work surface. Hold with tongs and cut the chicken meat from the bones. Discard bones. Finely chop the chicken meat and add to the soup.

Step 3
Taste and season with sea salt. Ladle soup among serving bowls. Sprinkle with extra parsley and serve immediately.

Nutrition

Energy 1225kJ
Fat saturated 2.50g
Fat Total 9.00g
Carbohydrate sugars -
Carbohydrate Total 4.50g
Dietary Fibre 3.00g
Protein 46.00g
Cholesterol -
Sodium -

Australian Good Taste - July 2005 , Page 131
Recipe by Jan Purser
Photography by Luke Burgess

More from the Lebanese Recipes Kitchen:

Easy chicken noodle soup
Chicken and Pumpkin Soup
Mixed Legume Soup (Maklouta)
Slow-Cooker Moroccan Lentil Soup
Lentil and Green Collard Soup
Adas bil Hamod (Lebanese Lentil Lemon Soup)

Save and share Chicken soup recipe

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

Photo: Roasted Green Wheat with Chicken

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

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

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

INGREDIENTS: Quantity will yield 4 generous servings.

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

1/3 cup of olive oil

METHOD:

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

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

Peel the onions.

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

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

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

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

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

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

Present plain yoghurt at the table with it if you wish. Sahteyn!

Source Taste of Beirut

More from the Lebanese Recipes Kitchen:

Artichoke and Sweet Potato Gratin
Lamb shanks with Middle Eastern flavours
Diced lamb tajine
Okra & Chickpea Tagine
Okra Stew (YAKHNIT BAAMIEH)
Cold Okra Salad

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

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Photo: Roasted Green Wheat with Chicken

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

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

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

INGREDIENTS: Quantity will yield 4 generous servings.

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

1/3 cup of olive oil

METHOD:

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

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

Peel the onions.

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

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

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

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

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

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

Present plain yoghurt at the table with it if you wish. Sahteyn!

Source Taste of Beirut

More from the Lebanese Recipes Kitchen:

Artichoke and Sweet Potato Gratin
Lamb shanks with Middle Eastern flavours
Diced lamb tajine
Okra & Chickpea Tagine
Okra Stew (YAKHNIT BAAMIEH)
Cold Okra Salad

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

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BBQ lamb kofta kebabs with houmous dressing recipe

Photo: BBQ lamb kofta kebabs with houmous dressing recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try BBQ lamb kofta kebabs with houmous dressing Recipe. Enjoy the Middle Eastern Cuisine and learn how to make BBQ lamb kofta kebabs with houmous dressing.

The special ingredient in this healthy barbecue recipe is the houmous in the dressing - it goes perfectly with the warming, spicy BBQ meatballs.

Serves 4
Ready in 10 minutes

Ingredients

500g organic lamb mince
1 tbsp Moroccan spice mix (we used Schwartz)
1 spring onion, finely chopped
2 tbsp chopped fresh coriander, plus extra for the salad
4 tbsp apricot jam, warmed
3 tbsp houmous
150g natural yogurt
Warm pittas, to serve (we used Sainsbury's Taste The Difference Mixed Olive Pittas)
Salad and sliced red onion, to serve

Method

1. Preheat the grill to medium-hot. Soak 8 wooden skewers in water.

2. Meanwhile, in a bowl, mix the mince, spice mix, spring onion and the coriander. Season. Shape into 32 balls and thread 4 onto each skewer. Grill or barbecue for 10-15 minutes, turning, until cooked. Just before they are ready, brush with the jam.

3. Mix the houmous and yogurt in a bowl. Season. Accompany the kebabs with pittas, salad, sliced red onion sprinkled with coriander and the houmous dressing.

© delicious. magazine

More from the Lebanese recipes kitchen:

Lebanese Chicken Skewers (Shish Tahouk) with Garlic Sauce and Tabouleh
Yummy Honey Chicken Kabobs
Kefta Kebabs and Cauliflower with Taratur Sauce
Harissa lamb & pepper kebabs
Marinated Lamb Kebabs with a Chile-Yogurt
Lamb skewers

Save and Share BBQ lamb kofta kebabs with houmous dressing 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: BBQ lamb kofta kebabs with houmous dressing recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try BBQ lamb kofta kebabs with houmous dressing Recipe. Enjoy the Middle Eastern Cuisine and learn how to make BBQ lamb kofta kebabs with houmous dressing.

The special ingredient in this healthy barbecue recipe is the houmous in the dressing - it goes perfectly with the warming, spicy BBQ meatballs.

Serves 4
Ready in 10 minutes

Ingredients

500g organic lamb mince
1 tbsp Moroccan spice mix (we used Schwartz)
1 spring onion, finely chopped
2 tbsp chopped fresh coriander, plus extra for the salad
4 tbsp apricot jam, warmed
3 tbsp houmous
150g natural yogurt
Warm pittas, to serve (we used Sainsbury's Taste The Difference Mixed Olive Pittas)
Salad and sliced red onion, to serve

Method

1. Preheat the grill to medium-hot. Soak 8 wooden skewers in water.

2. Meanwhile, in a bowl, mix the mince, spice mix, spring onion and the coriander. Season. Shape into 32 balls and thread 4 onto each skewer. Grill or barbecue for 10-15 minutes, turning, until cooked. Just before they are ready, brush with the jam.

3. Mix the houmous and yogurt in a bowl. Season. Accompany the kebabs with pittas, salad, sliced red onion sprinkled with coriander and the houmous dressing.

© delicious. magazine

More from the Lebanese recipes kitchen:

Lebanese Chicken Skewers (Shish Tahouk) with Garlic Sauce and Tabouleh
Yummy Honey Chicken Kabobs
Kefta Kebabs and Cauliflower with Taratur Sauce
Harissa lamb & pepper kebabs
Marinated Lamb Kebabs with a Chile-Yogurt
Lamb skewers

Save and Share BBQ lamb kofta kebabs with houmous dressing 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.

Homemade Haloumi Cheese in an Hour Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Homemade Haloumi Cheese in an Hour recipe. Enjoy the Middle Eastern Cuisine and learn how to make Homemade Haloumi Cheese in an Hour.

A super quick (microwave!) version of Haloumi cheese, flavoured with herbs and chilli and ready to eat in under an hour.

Author: Martyna | Wholesome Cook

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins

Serves: ~300g

To make the cheese you will need an electronic thermometer (for human use is ok, sterilised); a large sheet of gauze and a junket tablet. Junket tablets are available from most supermarkets and can be found in the powdered dessert aisle near custards and jellies. Adapted from a dairydoatssa.com website.

Ingredients
For the Haloumi Cheese:
1 litre unhomogenised (organic) cow’s milk
1 litre goat’s milk
1 junket tablet
1 tbsp water
½ tbsp dried Italian herbs
¼ tbsp chilli flakes, or to taste
1 tbsp salt

For the Brine:
½ cup of the leftover whey
½ cup water
1 tbsp salt

Instructions
To make the Haloumi Cheese:
1. Place both milks into a large saucepan. Dissolve junket tablet in 1 tablespoon water.
2. Heat milk over slow heat until it reaches 32°-35°C // 89.5°F – 95°F. Remove from heat immediately and add dissolved junket.
3. Stir for a few seconds then set aside for 30 minutes in a warm place. The milk should set and become jelly like.
4. Once the milk has set, cut it up roughly using a wooden spoon and mix to separate the whey.
5. Transfer to a large microwave-safe bowl, add chilli and herbs and allow to stand for another 10 minutes.
6. Place the bowl in a microwave and heat on high for 2 minutes. Stir the mixture around and heat on high for another 2 minutes.
7. Test the curds with your fingers – they should be elastic and slightly firm. If still very soft, stir and heat on high for 1 more minute.

To strain the Haloumi Cheese:
1. Once heated, spread gazue over a large fine sieve set over a large bowl.
2. Strain the curds and whey, reserving ½ cup of whey for the brine.
3. Sprinkle salt over the curds, mix and start pressing the cheese to remove excess whey.
4. Gather the edges of the cheesecloth and squeeze extra whey.

To make the Brine:
Combine all brine ingredients and mix well.

To store Haloumi Cheese:
1. Press haloumi cheese into a rectangular container and place in the fridge to cool (or into the freezer for 15 minutes if you’re more rushed).
2. Once cooled, transfer haloumi to a larger container and cover with brine.
3. Store in the fridge and consume within a couple of days.

More from the Lebanese Recipes kitchen:

Haloumi and crushed wheat salad
Haloumi with basil and tomato
Zucchini & haloumi fritters with tabouli
Zucchini and haloumi fritters with dill yoghurt dressing
Roast aubergine with goat's cheese & toasted flatbread
Cheese Fatayer

Save and share Homemade Haloumi Cheese in an Hour 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.

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Homemade Haloumi Cheese in an Hour recipe. Enjoy the Middle Eastern Cuisine and learn how to make Homemade Haloumi Cheese in an Hour.

A super quick (microwave!) version of Haloumi cheese, flavoured with herbs and chilli and ready to eat in under an hour.

Author: Martyna | Wholesome Cook

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins

Serves: ~300g

To make the cheese you will need an electronic thermometer (for human use is ok, sterilised); a large sheet of gauze and a junket tablet. Junket tablets are available from most supermarkets and can be found in the powdered dessert aisle near custards and jellies. Adapted from a dairydoatssa.com website.

Ingredients
For the Haloumi Cheese:
1 litre unhomogenised (organic) cow’s milk
1 litre goat’s milk
1 junket tablet
1 tbsp water
½ tbsp dried Italian herbs
¼ tbsp chilli flakes, or to taste
1 tbsp salt

For the Brine:
½ cup of the leftover whey
½ cup water
1 tbsp salt

Instructions
To make the Haloumi Cheese:
1. Place both milks into a large saucepan. Dissolve junket tablet in 1 tablespoon water.
2. Heat milk over slow heat until it reaches 32°-35°C // 89.5°F – 95°F. Remove from heat immediately and add dissolved junket.
3. Stir for a few seconds then set aside for 30 minutes in a warm place. The milk should set and become jelly like.
4. Once the milk has set, cut it up roughly using a wooden spoon and mix to separate the whey.
5. Transfer to a large microwave-safe bowl, add chilli and herbs and allow to stand for another 10 minutes.
6. Place the bowl in a microwave and heat on high for 2 minutes. Stir the mixture around and heat on high for another 2 minutes.
7. Test the curds with your fingers – they should be elastic and slightly firm. If still very soft, stir and heat on high for 1 more minute.

To strain the Haloumi Cheese:
1. Once heated, spread gazue over a large fine sieve set over a large bowl.
2. Strain the curds and whey, reserving ½ cup of whey for the brine.
3. Sprinkle salt over the curds, mix and start pressing the cheese to remove excess whey.
4. Gather the edges of the cheesecloth and squeeze extra whey.

To make the Brine:
Combine all brine ingredients and mix well.

To store Haloumi Cheese:
1. Press haloumi cheese into a rectangular container and place in the fridge to cool (or into the freezer for 15 minutes if you’re more rushed).
2. Once cooled, transfer haloumi to a larger container and cover with brine.
3. Store in the fridge and consume within a couple of days.

More from the Lebanese Recipes kitchen:

Haloumi and crushed wheat salad
Haloumi with basil and tomato
Zucchini & haloumi fritters with tabouli
Zucchini and haloumi fritters with dill yoghurt dressing
Roast aubergine with goat's cheese & toasted flatbread
Cheese Fatayer

Save and share Homemade Haloumi Cheese in an Hour 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.

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

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: 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

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.

Tips for Cooking Whole Grains

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

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

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

Cooked whole grains often remain a little chewy.

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

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

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

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

More from the Lebanese Recipes kitchen:

Chopping an Onion

Cookie Tips

Cutting Up a Chicken

Eat Healthy at Work

How To Buy Vegan Food

Tips for Cooking with Herbs and Spices

Save and share Tips for Cooking Whole Grains

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

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

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

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

Cooked whole grains often remain a little chewy.

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

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

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

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

More from the Lebanese Recipes kitchen:

Chopping an Onion

Cookie Tips

Cutting Up a Chicken

Eat Healthy at Work

How To Buy Vegan Food

Tips for Cooking with Herbs and Spices

Save and share Tips for Cooking Whole Grains

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