Chickpea & Bulgur Stuffed Grape Leaves Recipe

Photo: Chickpea & Bulgur Stuffed Grape Leaves Recipe

From EatingWell:  May/June 2011

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

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

Ingredients

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

Preparation

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

Tips & Notes

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

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

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

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

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

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

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

Nutrition

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

Carbohydrate Servings: 0

Exchanges: 1/2 fat

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Photo: Chickpea & Bulgur Stuffed Grape Leaves Recipe

From EatingWell:  May/June 2011

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

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

Ingredients

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

Preparation

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

Tips & Notes

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

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

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

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

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

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

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

Nutrition

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

Carbohydrate Servings: 0

Exchanges: 1/2 fat

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Mouhamara Recipe

Photo: Mouhamara Recipe

Ingredients:

3 red bell peppers
1 medium yellow onion, diced
1/2 cup olive oil
1/2 cup breadcrumbs
3/4 cup walnuts, crushed
1 1/2 tablespoon chili powder, or 1 fresh Fresno chile, chopped
1/4 teaspoon cumin

Preparation:

Preheat oven to 350 degrees F and place whole red peppers on greased baking sheet. Roast for about 10-12 minutes, turning approximately every 4 minutes.

In the meantime, place breadcrumbs in food processor and add 2 tablespoons of cold water. Blend to make a puree. Add more water as needed.

Remove peppers from oven and peel off skin. Cut open and remove seeds. Cut into pieces and add to breadcrumbs mixture in food processor.

In a small saute pan, saute onions until lightly browned. Add sauteed onions and olive oil to food processor and blend to a dip consistency.

Add remaining ingredients and blend, adding olive oil as needed.

Remove from processor and place in serving bowl. Serve with pita wedges, veggies, or use as a dipping sauce for kebabs.

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Photo: Mouhamara Recipe

Ingredients:

3 red bell peppers
1 medium yellow onion, diced
1/2 cup olive oil
1/2 cup breadcrumbs
3/4 cup walnuts, crushed
1 1/2 tablespoon chili powder, or 1 fresh Fresno chile, chopped
1/4 teaspoon cumin

Preparation:

Preheat oven to 350 degrees F and place whole red peppers on greased baking sheet. Roast for about 10-12 minutes, turning approximately every 4 minutes.

In the meantime, place breadcrumbs in food processor and add 2 tablespoons of cold water. Blend to make a puree. Add more water as needed.

Remove peppers from oven and peel off skin. Cut open and remove seeds. Cut into pieces and add to breadcrumbs mixture in food processor.

In a small saute pan, saute onions until lightly browned. Add sauteed onions and olive oil to food processor and blend to a dip consistency.

Add remaining ingredients and blend, adding olive oil as needed.

Remove from processor and place in serving bowl. Serve with pita wedges, veggies, or use as a dipping sauce for kebabs.

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How to Make Fattoush Salad

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

Ingredients:

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

Preparations:

1- Toast the pita bread.

Directions:

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

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

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

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

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

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

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

Save and Share How to Make Fattoush Salad

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

Ingredients:

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

Preparations:

1- Toast the pita bread.

Directions:

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

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

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

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

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

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

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

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How to Make Lebanese Baba Ghanouj

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

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

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How to Make Tabbouleh Salad

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

Tabbouleh

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

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

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

Save and Share How to Make Tabbouleh Salad 

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

Tabbouleh

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

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

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

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How to Make Stuffed Grape Leaves

Step By Step On How To Make Great Stuffed Grape Leaves (Dolma). This is a vegetarian recipe of stuffed grape leaves.
 
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Step By Step On How To Make Great Stuffed Grape Leaves (Dolma). This is a vegetarian recipe of stuffed grape leaves.
 
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How to Make Easy Hummus

This video shows how easy it is to make a delicious hummus from scratch. Canned garbanzo beans, lemon, garlic, and tahini are simply blended together. Serve with pita or your favorite crackers or fresh veggies to dip. 

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This video shows how easy it is to make a delicious hummus from scratch. Canned garbanzo beans, lemon, garlic, and tahini are simply blended together. Serve with pita or your favorite crackers or fresh veggies to dip. 

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Vegan Recipes - How to Make Falafel

Watch how to make simple vegan falafel. It's so easy! Simply combine dried garbanzo beans with potato and spices—and no eggs or breadcrumb fillers. Serve it with tomato, lettuce, cucumbers, and tzatziki sauce. 

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Watch how to make simple vegan falafel. It's so easy! Simply combine dried garbanzo beans with potato and spices—and no eggs or breadcrumb fillers. Serve it with tomato, lettuce, cucumbers, and tzatziki sauce. 

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Vegetarian Recipes - How to Make Red Pepper Hummus

Watch how to make a super-simple hummus recipe. Canned garbanzo beans and red bell peppers are blended with tahini, olive oil, garlic powder, and lime juice. 

Save and Share How to Make Red Pepper Hummus

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Watch how to make a super-simple hummus recipe. Canned garbanzo beans and red bell peppers are blended with tahini, olive oil, garlic powder, and lime juice. 

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How to Make Real Hummus

Watch how to create delicious hummus from scratch. Nothing can beat freshly made hummus, with the tang of lemon juice, the kick of garlic, and the smooth hint of sesame from the tahini. And this comes together in just a couple of minutes.

Save and Share  How to Make Real Hummus

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Watch how to create delicious hummus from scratch. Nothing can beat freshly made hummus, with the tang of lemon juice, the kick of garlic, and the smooth hint of sesame from the tahini. And this comes together in just a couple of minutes.

Save and Share  How to Make Real Hummus

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Addas polow (Persian rice pilaf and lentils) recipe

Tony Tan recalls that Melbourne's Shakahari restaurant
showed how the spices of Asia and Africa could be used
to breathe life into staples such as lentils and rice. Tan's
Persian pilaf, pictured. Photo: Marina Oliphant

Author: Tony Tan

Time: < 30 mins
Difficulty: Medium
Serves: 6-8
Special options: Vegetarian, Gluten-free

This dish is loosely based on a recipe from Margaret Shaida's excellent cookbook, The Legendary Cuisine of Persia.

Ingredients

500 g basmati rice, washed
120 g green lentils
1/2 tsp turmeric
100 ml vegetable oil
60 g sultanas, soaked in warm water for 20 minutes
120g stoned dates, sliced
1 small onion, sliced
2 cloves garlic, minced
5 cm cinnamon stick
2 tbsp clarified butter
1 bunch spinach, stemmed, washed, blanched and dried
sea salt and freshly ground black pepper
crisp-fried shallots to garnish

Method

Soak the washed rice in water for about two hours. In a separate container, soak the lentils for one hour. Drain, cook lentils in a saucepan with sufficient water to cover until tender, about five minutes. Add salt to taste and drain well. Set aside.

Drain water from the rice and add to a pot and cover with fresh water 2cm above the rice. Add turmeric and salt to taste. Bring to a boil over medium heat, then turn heat to very low, cover pot and transfer to a simmer mat and leave to cook for 15 minutes. Turn off heat and leave another five minutes. Uncover and fluff gently with a fork.

Meanwhile, in a frying pan, add the oil and briefly fry the dates with the sultanas. Remove with a slotted spoon and put aside. In the same oil, fry onions, garlic and cinnamon over gentle heat until fragrant. Remove and toss with date mixture.

Before serving, heat clarified butter and fry spinach briefly. Sprinkle with salt and pepper. Mix rice gently with lentils, date mixture, spinach, garnish liberally with fried shallots and serve.

Adopted from Good Food 

More from the Lebanese Recipes Kitchen:

Lebanese Rice with Chicken (Riz 3a Djeij)
Traditional Bahraini Chicken Machboos
Spiced Lebanese Pine Nuts and Raisins Rice with Turkey
Spicy chickpea rice “kedreh”
Chicken Beryani
Chicken Majboos 

Save and share Addas polow (Persian rice pilaf and lentils) 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.

Tony Tan recalls that Melbourne's Shakahari restaurant
showed how the spices of Asia and Africa could be used
to breathe life into staples such as lentils and rice. Tan's
Persian pilaf, pictured. Photo: Marina Oliphant

Author: Tony Tan

Time: < 30 mins
Difficulty: Medium
Serves: 6-8
Special options: Vegetarian, Gluten-free

This dish is loosely based on a recipe from Margaret Shaida's excellent cookbook, The Legendary Cuisine of Persia.

Ingredients

500 g basmati rice, washed
120 g green lentils
1/2 tsp turmeric
100 ml vegetable oil
60 g sultanas, soaked in warm water for 20 minutes
120g stoned dates, sliced
1 small onion, sliced
2 cloves garlic, minced
5 cm cinnamon stick
2 tbsp clarified butter
1 bunch spinach, stemmed, washed, blanched and dried
sea salt and freshly ground black pepper
crisp-fried shallots to garnish

Method

Soak the washed rice in water for about two hours. In a separate container, soak the lentils for one hour. Drain, cook lentils in a saucepan with sufficient water to cover until tender, about five minutes. Add salt to taste and drain well. Set aside.

Drain water from the rice and add to a pot and cover with fresh water 2cm above the rice. Add turmeric and salt to taste. Bring to a boil over medium heat, then turn heat to very low, cover pot and transfer to a simmer mat and leave to cook for 15 minutes. Turn off heat and leave another five minutes. Uncover and fluff gently with a fork.

Meanwhile, in a frying pan, add the oil and briefly fry the dates with the sultanas. Remove with a slotted spoon and put aside. In the same oil, fry onions, garlic and cinnamon over gentle heat until fragrant. Remove and toss with date mixture.

Before serving, heat clarified butter and fry spinach briefly. Sprinkle with salt and pepper. Mix rice gently with lentils, date mixture, spinach, garnish liberally with fried shallots and serve.

Adopted from Good Food 

More from the Lebanese Recipes Kitchen:

Lebanese Rice with Chicken (Riz 3a Djeij)
Traditional Bahraini Chicken Machboos
Spiced Lebanese Pine Nuts and Raisins Rice with Turkey
Spicy chickpea rice “kedreh”
Chicken Beryani
Chicken Majboos 

Save and share Addas polow (Persian rice pilaf and lentils) recipe

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Falafel rollups recipe

Photo: Falafel rollups recipe

Time: < 30 mins
Difficulty: Easy
Makes: 4
Special options: Kid-friendly

Ingredients

4 spring onions (scallions), chopped
15 g (½ oz) roughly chopped flat-leaf (Italian) parsley
1 handful coriander (cilantro) leaves
1 teaspoon ground coriander
1 teaspoon ground cumin
pinch of chilli powder
1 garlicclove, crushed
150 g (5½ oz) tinned chickpeas, rinsed and drained
plain (all-purpose) flour, to coat
oil, for cooking
2 tablespoons ready-made hummus
2 rounds Lebanese bread, cut in half
100 g (3½ oz) ready-made tabouleh

Method

1. Put the spring onion, parsley and coriander in a food processor, and process until finely chopped.

2. Add the spices, garlic and chickpeas, and process to a smooth paste.

3. Shape into 12 patties. Coat lightly in flour and refrigerate for 45 minutes.

4. Fill a deep heavy-based saucepan one-third full of oil and heat to 180°C (350°F), or until a bread cube browns in 15 seconds.

5. Cook the falafel in batches for 2-3 minutes, or until browned and cooked through. Drain on paper towels.

6. To serve, split the Lebanese bread halves. Spread the hummus over the bread, top with the tabouleh and three falafel each. Roll up and wrap in baking paper.

A recipe from the Good Food collection.

More from the Lebanese Recipes Kitchen:

Falafel with Garlicky Tahini Sauce
Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish
Easy Falafel
Falafel in Pita with Yogurt Sauce  
Lebanese Falafel  
Falafel Sauce    

Save and share Falafel rollups recipe

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Photo: Falafel rollups recipe

Time: < 30 mins
Difficulty: Easy
Makes: 4
Special options: Kid-friendly

Ingredients

4 spring onions (scallions), chopped
15 g (½ oz) roughly chopped flat-leaf (Italian) parsley
1 handful coriander (cilantro) leaves
1 teaspoon ground coriander
1 teaspoon ground cumin
pinch of chilli powder
1 garlicclove, crushed
150 g (5½ oz) tinned chickpeas, rinsed and drained
plain (all-purpose) flour, to coat
oil, for cooking
2 tablespoons ready-made hummus
2 rounds Lebanese bread, cut in half
100 g (3½ oz) ready-made tabouleh

Method

1. Put the spring onion, parsley and coriander in a food processor, and process until finely chopped.

2. Add the spices, garlic and chickpeas, and process to a smooth paste.

3. Shape into 12 patties. Coat lightly in flour and refrigerate for 45 minutes.

4. Fill a deep heavy-based saucepan one-third full of oil and heat to 180°C (350°F), or until a bread cube browns in 15 seconds.

5. Cook the falafel in batches for 2-3 minutes, or until browned and cooked through. Drain on paper towels.

6. To serve, split the Lebanese bread halves. Spread the hummus over the bread, top with the tabouleh and three falafel each. Roll up and wrap in baking paper.

A recipe from the Good Food collection.

More from the Lebanese Recipes Kitchen:

Falafel with Garlicky Tahini Sauce
Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish
Easy Falafel
Falafel in Pita with Yogurt Sauce  
Lebanese Falafel  
Falafel Sauce    

Save and share Falafel rollups recipe

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reade more... Résuméabuiyad

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

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

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

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

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

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

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

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

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

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

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

Source:  KalynsKitchen.com. 

More from the Lebanese Recipes Kitchen:

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

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

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

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

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

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

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

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

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

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

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

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

Source:  KalynsKitchen.com. 

More from the Lebanese Recipes Kitchen:

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

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

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Spring fattoush recipe

Photo: Spring fattoush recipe
Photography by Craig Wall 

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

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

Ingredients

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

Dressing

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

Method

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

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

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

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

Nutrition

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

All nutrition values are per serve.

Notes

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

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

More from the Lebanese Recipes Kitchen:

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

Save and shareSpring fattoush recipe

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

Photo: Spring fattoush recipe
Photography by Craig Wall 

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

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

Ingredients

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

Dressing

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

Method

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

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

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

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

Nutrition

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

All nutrition values are per serve.

Notes

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

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

More from the Lebanese Recipes Kitchen:

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

Save and shareSpring fattoush recipe

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

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Haloumi kebabs with feta and herb dip recipe

Photo: Haloumi kebabs with feta and herb dip recipe

Barbecue up a storm with these vegetarian kebabs.

Ingredients

Equipment
You will need 12 pre-soaked skewers.

Ingredients

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

Feta and herb dip

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

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

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

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

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

More from the Lebanese Recipes kitchen:

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

Save and share Haloumi kebabs with feta and herb dip recipe

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: Haloumi kebabs with feta and herb dip recipe

Barbecue up a storm with these vegetarian kebabs.

Ingredients

Equipment
You will need 12 pre-soaked skewers.

Ingredients

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

Feta and herb dip

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

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

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

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

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

More from the Lebanese Recipes kitchen:

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

Save and share Haloumi kebabs with feta and herb dip recipe

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

reade more... Résuméabuiyad

vegetarian recipes

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Begin by getting rid of only one type of meat from a diet (like beef). Then, before extended, drop an additional. And, throughout this process, begin integrating vegetarian recipes foods for your schedule. Begin progressively, employ a couple vegetarian recipes foods every week. Before extended, increase how much vegetarian recipes until most meat is progressively removed the foods you consume.

Almost everyone has favorite dishes that may be easily transformed into meatless variations. These may be selfmade foods or menu products in the restaurant for example spaghetti using marinara sauce, vegetable lo mein, and also bean burrito. Also, if you'd like vegetable lasagne, stir-fried fruit and vegetables, or pasta primavera, start your transition by thinking about making these foods with greater frequency. In addition, find top quality vegetarian recipes prepare books to get with to actually help keep a delicacy interesting acquiring a number of exciting meatless dishes.

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

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

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

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

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

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

- Numerous simply frozen vegetables, and scripted and frozen fruit

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

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

vegetarian recipes..

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

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Almost everyone has favorite dishes that may be easily transformed into meatless variations. These may be selfmade foods or menu products in the restaurant for example spaghetti using marinara sauce, vegetable lo mein, and also bean burrito. Also, if you'd like vegetable lasagne, stir-fried fruit and vegetables, or pasta primavera, start your transition by thinking about making these foods with greater frequency. In addition, find top quality vegetarian recipes prepare books to get with to actually help keep a delicacy interesting acquiring a number of exciting meatless dishes.

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

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

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

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

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

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

- Numerous simply frozen vegetables, and scripted and frozen fruit

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

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

vegetarian recipes..

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

reade more... Résuméabuiyad

Grape Leaves with Pomegranate Molasses Recipe

Photo: Grape Leaves with Pomegranate Molasses Recipe

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

Serves : 6-8  Persons
Duration : 60 Min

Ingredients:

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

Preparation:

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

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

Save and Share Grape Leaves with Pomegranate Molasses Recipe

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Photo: Grape Leaves with Pomegranate Molasses Recipe

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

Serves : 6-8  Persons
Duration : 60 Min

Ingredients:

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

Preparation:

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

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

Save and Share Grape Leaves with Pomegranate Molasses Recipe

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Baba Ghanouj – Roasted Eggplants With Garlic and Tahini

Photo:  Baba Ghanouj Recipe

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

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

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

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

Baba Ghanouj Recipe

Ingredients

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

Instructions

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

Source: Mama's Lebanese Kitchen
Author: Esperance Sammour

More from the Lebanese Recipes Kitchen:

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

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

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

Photo:  Baba Ghanouj Recipe

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

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

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

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

Baba Ghanouj Recipe

Ingredients

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

Instructions

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

Source: Mama's Lebanese Kitchen
Author: Esperance Sammour

More from the Lebanese Recipes Kitchen:

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

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

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

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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

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: 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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Fried cauliflower with tarator recipe

Photo: Fried cauliflower with tarator recipe

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

Mezze is more than just food, it's a way of life. Learn secrets to the art of grazing with this tasty recipe.

To Prep 0:30
To Cook 0:10
INGREDIENTS 6
DIFFICULTY EASY
SERVINGS 4

 Ingredients

Vegetable oil, to deep-fry
1 small cauliflower, cut into bite-sized florets

Tarator

90g (1/3 cup) tahini (see note)
1 clove garlic, finely chopped
1 lemon, juiced
1 pinch ground cumin

 Method

Step 1
Fill a deep-fryer or saucepan one-third full with oil and heat over medium heat to 160C (or until a cube of bread turns golden in 20 seconds). Working in 3 batches, gently lower cauliflower into oil and fry for 5 minutes or until golden and just tender. Drain on paper towel and season with salt.

Step 2
Meanwhile, to make tarator, whisk tahini, garlic, lemon juice, ground cumin, 1 tsp salt and 80ml (1/3 cup) cold water in a bowl until combined and smooth. Makes 180ml 3/4 cup).

Step 3
Transfer fried cauliflower to a bowl and serve with tarator to dip.

Notes

Serves 4 as a mezze.

Frying cauliflower transforms its flavour, bringing out a very moreish sweet, nutty quality that's not evident when it's raw. The lemony taste of the tarator dipping sauce is the perfect balance for the rich fried cauliflower.

MasterChef - February 2011 , Page 70
Recipe by Kamal Mouzawak

Photography by Steve Brown  

More from the Lebanese Recipes Kitchen:

Arabic Style Herbed Chicken Wings
Yogurt Chicken
Spicy chicken kebabs 
Kefta Kebabs and Cauliflower with Taratur Sauce    
Arnabeet Mekleh (Fried Cauliflower)

Baba ghanouj

Save and share Fried cauliflower with tarator 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: Fried cauliflower with tarator recipe

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

Mezze is more than just food, it's a way of life. Learn secrets to the art of grazing with this tasty recipe.

To Prep 0:30
To Cook 0:10
INGREDIENTS 6
DIFFICULTY EASY
SERVINGS 4

 Ingredients

Vegetable oil, to deep-fry
1 small cauliflower, cut into bite-sized florets

Tarator

90g (1/3 cup) tahini (see note)
1 clove garlic, finely chopped
1 lemon, juiced
1 pinch ground cumin

 Method

Step 1
Fill a deep-fryer or saucepan one-third full with oil and heat over medium heat to 160C (or until a cube of bread turns golden in 20 seconds). Working in 3 batches, gently lower cauliflower into oil and fry for 5 minutes or until golden and just tender. Drain on paper towel and season with salt.

Step 2
Meanwhile, to make tarator, whisk tahini, garlic, lemon juice, ground cumin, 1 tsp salt and 80ml (1/3 cup) cold water in a bowl until combined and smooth. Makes 180ml 3/4 cup).

Step 3
Transfer fried cauliflower to a bowl and serve with tarator to dip.

Notes

Serves 4 as a mezze.

Frying cauliflower transforms its flavour, bringing out a very moreish sweet, nutty quality that's not evident when it's raw. The lemony taste of the tarator dipping sauce is the perfect balance for the rich fried cauliflower.

MasterChef - February 2011 , Page 70
Recipe by Kamal Mouzawak

Photography by Steve Brown  

More from the Lebanese Recipes Kitchen:

Arabic Style Herbed Chicken Wings
Yogurt Chicken
Spicy chicken kebabs 
Kefta Kebabs and Cauliflower with Taratur Sauce    
Arnabeet Mekleh (Fried Cauliflower)

Baba ghanouj

Save and share Fried cauliflower with tarator recipe

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

reade more... Résuméabuiyad