Egyptian Basbousa with Pistachio - Egyptian Basbousa with Pistachio Recipe

Enjoy a traditional Egyptian dessert recipe for basbousa with Pistachio. Basbousa is very common in Arabia. Basbousa is routinely called "Hareesa" in Arabic countries.

Ingredients
1 cup butter or 200 g, melted
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
1 teaspoon baking powder
2 cups semolina or 320 g
1½ cups pistachio nuts or 210 g, finely chopped

For the syrup:
2 cups sugar or 400 g
1½ cups water or 375 ml
1 teaspoon lemon juice
1 tablespoon rose water

Preparation

1. In a bowl, combine butter, NESTLÉ® Sweetened Condensed Milk and baking powder and stir well. Add semolina and mix until well-combined.
2. Sprinkle chopped pistachio evenly in a 28cm x 24cm baking tin. Pour semolina mixture over the pistachio and level it.
3. Bake in a 190°C preheated oven for 35 minutes or until top is golden.
4. Remove from oven and pour cooled syrup on top. Place in fridge to completely cool then cut into diamond shapes and serve.

To prepare the syrup:

1. Place sugar and water in a saucepan, bring to boil and simmer for 6-8 minutes, then remove from heat and stir in lemon juice and rosewater.

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Sfouf Recipe

Easy recipe for Sfouf - Lebanese Semolina Cake, a traditional Middle Eastern recipe on the Worldwide Gourmet. This traditional Lebanese sweet is served with milk or tea. This Sfouf recipe consists of semolina , plain flower, turmeric, baking powder, aniseed, sugar, butter, milk and pine seeds.

Preparation time : 15 minutes
Cooking time : 45 minutes

Ingredients
2 cups semolina or 320 g
1¼ cups plain flour or 175 g
½ tablespoon ground turmeric
1 teaspoon baking powder
1 tablespoon aniseed, ground
1 cup sugar or 200 g
1 cup butter or 200 g, melted
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
½ cup water or 125 ml
½ cup pine seeds or 75 g

Preparation

1. Combine semolina, flour, turmeric, baking powder and ground anis. Add sugar, butter, NESTLÉ® Sweetened Condensed Milk and water then mix well to form a smooth paste.
2. Pour mixture into 32cm x 24cm baking dish, sprinkle pine seeds on top.
3. Bake in a 190°C preheated oven for 40-45 minutes or until golden.
4. Allow to cool properly then cut into squares and serve.

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Lebanese Tabbouleh - Lebanese Tabbouleh Recipe

The Falafel Recipes site invites you to try this Lebanese Tabbouleh vegetarian salad recipe. Learn how to make the best Lebanese tabbouleh dish. Tabbouleh is a Levantine salad dish. Traditionally a mountain dish from the Eastern Mediterranean, it has become one of the most popular Middle Eastern salads. Its primary ingredients are finely chopped parsley, bulgur, mint, tomato, spring onion, and other herbs with lemon juice, olive oil and various seasonings, generally including black pepper and sometimes cinnamon and allspice.

Ingredients
2 bunches of common parsley (two good-sized bunches about 150g each)
a small bunch of mint (about 75g)
4 spring onions
1 large ripe tomato
1/2 glass fine bulgar wheat
the juice of 2 lemons
1/3 glass olive oil
salt and pepper
Romaine lettuce or white cabbage leaves to eat the tabbouleh with

Preparation

1. Clean the parsley and make it into bunches. Strip off the mint leaves. Wash the parsley, mint, tomato and onion, and leave them to dry well.
2. For a non-crunchy bulgar version, wash the bulgar wheat, leave to drain, pour into a bowl and just cover with water to soak.
3. Dice the tomato and add to the bulgar wheat.
4. Finely chop the parsley, then the mint, and mix with the bulgar and tomato. Finely chop the onions, rub with salt and pepper, then add to the rest of the ingredients.
5. Dress the tabbouleh with lemon juice, olive oil and salt as necessary. The tabbouleh should be juicy, without swimming in liquid. It is a fresh, slightly acidic salad, without extremes of flavour. Serve with fresh Romaine lettuce leaves or tender, crisp white cabbage leaves.

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Broad bean falafels with lemony tahini-yoghurt sauce

Enjoy a middle eastern falafel sandwich recipe : Broad bean falafels with lemony tahini-yoghurt sauce.

Ingredients - Makes 12
1 cup dried chickpeas, soaked overnight or
2 cups fresh broad beans, removed from the pod
1/3 cup onion, finely minced
1 garlic clove, finely minced
1/3 cup Italian parsley, finely chopped
1/3 cup coriander, finely chopped
1 tsp ground cumin pinch of hot chilli flakes
1 tsp sea salt
3 tbsp water safflower oil (for frying)

Tahini lemon yoghurt sauce
Makes 1 1/2 cups
3/4 cup tahini
3/4 cup yoghurt
1 clove garlic, finely minced
1/3 cup freshly squeezed lemon juice
1 tsp sea salt

Author: Tony Chiodo Photo: Eddie Jim Source: The Age Tuesday January 15, 2002 Middle Eastern, 45 mins plus, Contemporary, Healthy, Vegetarian, Kid-friendly, Dairy free, Egg free, Snacks

Method

1. If using dried soaked chickpeas, drain and place raw into the food processor. If using the fresh broad beans simply boil for 10 minutes, drain and throw into the food processor.
2. Add the onion, garlic, parsley, coriander, cumin, chilli and salt. Puree, making sure to scrape down the side of the bowl.
3. Add the water and pulse until the mixture is gritty but fine and green. Scrape the paste into a bowl.
4. In a small heavy pot or wok heat 6cm of oil to 180C. Scoop the mixture into the palm of your hand and fashion into little flying saucers. Spoon into the hot oil and fry for about 2 minutes in small batches until crisp and brown, then drain on paper towels.
5. Or try baking the falafel in a hot oven, making sure to baste them once with oil.
6. Sauce
7. Combine all the ingredients and whisk well to create a smooth consistency.
8. The more you whisk it the thicker it becomes. Thin with more lemon juice or yoghurt.
9. To assemble, choose your bread and layer with crisp lettuce, pickles, tomato slices, fresh cucumbers, falafel and oozing sauce.

Falafel Pitas with Goat Cheese Sauce - Falafel-Stuffed Pitas - Egyptian Falafel

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Falafel Pitas with Goat Cheese Sauce

Great recipe for Falafel Pitas with Goat Cheese Sauce. Learn how to make the best Falafel Pitas with Goat Cheese Sauce.

These baked chickpea patties are much leaner than traditional falafel. Using soaked (but not cooked) dried chickpeas creates a hearty flavor and texture for the falafel that you won't get with canned beans. A small amount of goat cheese goes far in the yogurt sauce.

Yield: 4 servings (serving size: 2 stuffed pita halves)

Ingredients

Falafel:
1 cup dried chickpeas (garbanzo beans)
1/2 cup chopped green onions
1/2 cup chopped fresh parsley
1 teaspoon baking powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
1 (6-inch) whole wheat pita, torn into large pieces
2 garlic cloves, chopped
3 large egg whites
Cooking spray

Relish:
2 cups chopped seeded plum tomato
1 cup chopped seeded English cucumber
1/4 cup chopped green onions
1 tablespoon chopped fresh parsley
1 tablespoon fresh lemon juice
1 serrano chile, minced

Sauce:
1 cup plain low-fat yogurt
1/4 cup (2 ounces) soft (log-style) goat cheese
1/8 teaspoon salt
1 small garlic clove, minced

Remaining ingredient:
4 (6-inch) whole wheat pitas, halved

Preparation

1. To prepare falafel, sort and wash chickpeas, and place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain.
2. Preheat oven to 350º.
3. Combine chickpeas and next 11 ingredients (through 2 chopped garlic cloves) in a food processor; pulse 8 to 10 times or until finely chopped. Spoon mixture into a bowl. Add egg whites to chickpea mixture, and stir well. Let stand 15 minutes. Divide mixture into 16 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Bake at 350º for 10 minutes or until lightly browned.
4. To prepare relish, combine tomato and next 5 ingredients (through chile).
5. To prepare sauce, combine yogurt, goat cheese, 1/8 teaspoon salt, and 1 minced garlic clove, stirring with a whisk until smooth.
6. Place 2 falafel patties in each pita half; spoon about 1/3 cup relish and 2 1/2 tablespoons sauce into each pita half. Serve immediately.

Nutritional Information
Calories: 450 (17% from fat)
Fat: 8.7g (sat 3.3g,mono 1.8g,poly 2.1g)
Protein: 24.9g
Carbohydrate: 72.3g
Fiber: 14.9g
Cholesterol: 10mg
Iron: 6.2mg
Sodium: 997mg
Calcium: 315mg

Graham Kerr, Cooking Light, JANUARY 2005

Falafel-Stuffed Pitas - Falafel Pita - Black-eyed Pea Falafel With Sun-dried Tomato Hummus

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Falafel-Stuffed Pitas

Perfect falafel recipe of Falafel-Stuffed Pitas. The Middle eastern cuisine is famous in tasty recipe. The patties will seem small when you're forming them, but they fit perfectly in the pita halves. To prevent the falafel mixture fom sticking to your hands, dip them in water before forming the patties. Look for tahini near the peanut butter and other nut butters.

Yield: 4 servings (serving size: 2 stuffed pita halves)

Ingredients

Falafel:
1/4 cup dry breadcrumbs
1/4 cup chopped cilantro
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 garlic cloves, crushed
1 large egg
1 (15-ounce) can chickpeas (garbanzo beans), drained
1 tablespoon olive oil

Sauce:
1/2 cup plain low-fat yogurt
2 tablespoons fresh lemon juice
2 tablespoons tahini (sesame-seed paste)
1 garlic clove, minced

Remaining ingredients:
4 (6-inch) whole wheat pitas, cut in half
8 curly leaf lettuce leaves
16 (1/4-inch-thick) slices tomato

Preparation

1. To prepare falafel, place first 8 ingredients in a food processor; process mixture until smooth. Divide mixture into 16 equal portions, and shape each portion into a 1/4-inch-thick patty. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the patties, and cook 5 minutes on each side or until patties are browned.
2. To prepare sauce, combine yogurt, lemon juice, tahini, and 1 garlic clove, stirring mixture with a whisk. Spread about 1 1/2 tablespoons tahini sauce into each pita half. Fill each pita half with 1 lettuce leaf, 2 tomato slices, and 2 patties.

Ann Taylor Pittman, Cooking Light, November 2003

Egyptian Falafel Recipe - Falafel Pita - Black-eyed Pea Falafel With Sun-dried Tomato Hummus

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Black-eyed Pea Falafel With Sun-dried Tomato Hummus

Recipe for a middle eastern dish of Black-eyed Pea Falafel With Sun-dried Tomato Hummus.

Prep: 30 min., Chill: 30 min., Cook: 6 min. per batch

Yield: Makes 6 servings

Ingredients

KITCHENAID Electric Stand Mixer
KITCHENAID Food Grinder Attachment

2 (15-ounce) cans black-eyed peas, rinsed and drained
1 garlic clove, minced
1/2 cup minced onion
3 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
20 saltine crackers, finely crushed
2 tablespoons all-purpose flour
1 large egg, lightly beaten
Wax paper
1 (10-ounce) container plain hummus
1/3 cup drained sun-dried tomatoes in oil
1/2 cup canola oil
Pita bread, grape tomatoes, cucumbers, arugula (optional)

Preparation

1. Attach food grinder attachment to electric stand mixer according to manufacturer's instructions. Grind peas and next 7 ingredients according to manufacturer's instructions using the coarse grinding plate.
2. Stir together crackers and flour in a small bowl. Stir 1/2 cup cracker mixture and egg into ground pea mixture until well blended. Reserve remaining cracker mixture.
3. Shape pea mixture into 18 (2-inch) cakes (about 1 1/2 tablespoons each), and place on a wax paper-lined jelly-roll pan. Cover and chill 30 minutes to 24 hours.
4. Pulse together hummus and sun-dried tomatoes in a food processor 5 to 6 times or until tomatoes are pureed.
5. Dredge cakes in reserved cracker mixture. Fry cakes, in batches, in hot oil in a large nonstick skillet 2 to 3 minutes on each side or until crisp and golden brown, adding more oil as needed. Drain on paper towels. Serve with hummus mixture and, if desired, pita bread, grape tomatoes, cucumbers, and arugula.
   

Southern Living Cooking School, SEPTEMBER 2008

Falafel Pita Sandwich - How to Make Hummus - Egyptian Falafel Recipe

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Falafel Pitas

Recipe for a falafel stuffed pita sandwich with veggies. Enjoy easy and tasty Middle Eastern falafel pitas sandwich. This recipe consists of plain dry breadcrumbs, parsley, onions, cumin, coriander, chickpeas, garlic, red pepper, cucumber, yogurt, lemon juice, whole wheat pitas, lettuce and tomato. Fresh carrot and celery sticks are a crunchy side.

Yield: 4 servings (serving size: 1 stuffed pita half)

Ingredients
1/4 cup plain dry breadcrumbs
1/4 cup fresh flat-leaf parsley leaves
2 tablespoons chopped green onions
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
1 (15-ounce) can chickpeas, rinsed and drained
1 large egg
1 garlic clove, chopped
Dash of ground red pepper
Cooking spray
1/4 cup shredded seeded peeled cucumber
1/4 cup plain 2% low-fat Greek yogurt
1 teaspoon fresh lemon juice
1/8 teaspoon salt
2 (6-inch) whole wheat pitas, halved
4 Bibb lettuce leaves
8 (1/4-inch-thick) tomato slices

Preparation

1. 1. Combine first 10 ingredients in a food processor. Process until finely chopped. Divide mixture into 4 equal portions; shape each portion into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 3 minutes on each side or until lightly browned.
2. 2. Combine cucumber, yogurt, juice, and 1/8 teaspoon salt in a small bowl. Line each pita half with 1 lettuce leaf and 2 tomato slices. Place 1 patty in each pita half. Top each patty with about 1 tablespoon cucumber mixture.

Falafel Pita Sandwich - Egyptian Falafel - Falafel Sauce

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Harira Recipe - How to Make Harira

Delicious recipe for Moroccan harira - Learn how to make best harira, the National Soup of Morocco. Served each night at sundown to break the Ramadan Fast. This Moroccan soup recipe consists of whole dried fava beans, garbanzo beans, onions, lamb, Ground turmeric, ginger, nutmeg, caraway seeds, Tomato paste, lemon, flower, parsley, coriander, lentils, pepper, vermicelli, and lemon.

Servings: 32 Servings

Ingredients
1 cup whole dried fava beans
1 cup dried garbanzo beans
2 quarts Water
2 tablespoons Vegetable Oil
3 cups onions minced
0.5 pound lamb cut in small pieces
2 teaspoons Ground turmeric
2 teaspoons Ground ginger
2 can find)
0.5 teaspoon nutmeg; - finely ground
0.5 teaspoon caraway seeds; - finely ground
0.75 cup Tomato paste
1 large Lemon
0.5 cup Flour
0.5 cup flat leaf parsley chopped
0.25 cup coriander leaves chopped
1 cup lentils soaked for 1 hour 1 in cold water and drained
1 teaspoon fresh ground pepper
2 teaspoons Kosher salt
2 cups vermicelli; broken into 1/4-inch pieces
4 medium Lemon wedges

Preparation

1. Rinse and pick over fava beans if you can't get these then use dried broad/lima/butter beans and chickpeas. Soak overnight in water to cover. Quick soak method; place beans in large soup pot and add 2 litres hot water. Bring water to a rolling boil for 5 minutes. Turn off heat and soak beans for 1 1/2 to 2 hours. Squeeze each fava bean and chickpea between your thumb and first two fingers to remove skins. Set aside.
2. In large soup pot over medium heat, cook the onions and meat (chicken can be used as well as beef or no meat at all though NEVER pork) stirring occasionally, until onions are soft and transluscent.
3. Add turmeric, ginger, paprika and 2 litres water. Cover and bring to rolling boil. Reduce heat to medium-low, add fava beans, chickpeas and cook, covered, until beans are tender. 1 to 1 1/2 hours epending on your beans. Finely chop together parsley and cilantro. Add this mixture along with the tomato paste, the lentils, pepper, juice of the lemon and drop in 1/2 of the squeezed lemon and salt to taste. Cover and cook until lentils are tender 20 to 25 minutes.
4. Bring back to the boil and make a fairly thick slurry (flour and water) with the 1/2 cup of flour. Add this to the boiling soup stirring very briskly to avoid lumps. Boil one minute stirring constantly. Add nutmeg and caraway. Bring the soup to medium heat, you just want a nice slow bubbling.
5. Add pasta (orzo or small soup pasta can be used as well though I always prefer vermecelli) and cook until soft. Taste and add salt to taste and adjust pepper. When soup is heated through, ladle harira into individual soup bowls. Serve immediately with lemon wedges, Moroccan flat bread or crusty french baquette. This soup should be velvety, not overly thick.

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Moroccan Roast Chicken with Vegetables Recipe - How to Make Moroccan Roast Chicken with Vegetables

Delicious recipe for Moroccan Roast Chicken with Vegetables. Enjoy Moroccan cooking and learn how to make the best Moroccan Roast Chicken with Vegetables dish. This Roast chicken recipe consists of cardamon, salt, garlic, honey, lemon juice, olive oil, paprika, cumin ginger, cinnamon, Cayenne, black pepper, Zucchini, carrot, Turnip, Red bell pepper, Butternut squash, onion, tomatoes, and chicken.

The preparation for this dish is a bit time consuming, but it's not difficult and the results are wonderful. These quantities serve two for the chicken with lots of veggies left over.

Servings: 2 Servings

Ingredients

1/4 teaspoon Cardamom seeds
3/8 teaspoon Salt
1 large clove Garlic
2 tablespoons Honey
2 tablespoons Fresh lemon juice
1 tablespoon Olive oil
1/2 tablespoon Paprika
1 teaspoon Ground cumin
1/2 teaspoon Ground ginger
1/4 teaspoon Ground cinnamon
1/8 teaspoon Cayenne
1/4 teaspoon Ground black pepper
1 small Zucchini cut lengthwise then into 1.5" pieces
1 large Carrot peeled and cut into 1" pieces
3/4 lb Turnip or rutabaga peeled and cut into 1" pieces
1 Red bell pepper seeded and cut into 1.5" pieces
1 lb Butternut squash peeled, seeded and cut into 1.5" chunks
1 medium Onion cut lengthwise into 8 wedges
1/2 can (14 oz) Diced tomatoes with juice
1/4 cup Chicken broth
1/2 of a 1 - 1 1/4 lb Chicken

Preparation

1. Preheat oven to 425F.
2. Grind the cardamon seeds with the salt. Crush garlic into the mixture and mash to a paste. Whisk in honey, lemon juice, oil, remaining spices, and pepper.
3. Put all vegetables (except zucchini) in an oiled roasting pan or shallow casserole, add half the spice mixture and toss until well coated. Add tomatoes and broth and stir. Coat chicken with remaining spice mixture and arrange breast side up on top of the vegetables in the pan.
4. Cover pan and roast in the oven for 40 minutes. Uncover and add zucchini. Leave the cover off and roast for another 20 minutes.
5. Sprinkle with chopped parsley, cilantro and mint if desired. Serve with rice or couscous.

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Couscous with 7 Vegetables Recipe - How to Make Couscous with 7 Vegetables

Easy recipe for Moroccan Couscous with 7 Vegetables. Enjoy Moroccan cuisine an learn how to make best Couscous with 7 Vegetables dish. This couscous recipe consists of carrots, turnips, sweets potato, zucchini, Garbanzo beans, tomatoes, saffron, curry, couscous, cinnamon, onion, turmeric, vegetable broth, and red pepper.

Servings: 4 Servings

Ingredients
1 tb Veg broth
2 Carrots, peeled
2 Turnips, peeled
1 Sweet potato
1 Zucchini
Cut all veggies in strips -
Julienned
1 cn Garbanzo beans, drained
12 oz Can tomato sauce
pn Saffron
pn Curry
2 c Couscous grains
1/4 ts Cinnamon
1 md Onion
1/2 ts Turmeric
3 c Vegetable broth
1 Red pepper

Preparation

1. In a large saucepan, saute onion until lightly browned.
2. Add vegetable broth and bring to a boil.
3. Transfer to a large pot and add carrots, turnips, and potato.
4. Simmer 15 mins. Lower heat and add zucchini and pepper. Cook 20 mins.
5. Add beans, tomato sauce and spices. Cook til heated through.
6. In a separate pot, bring 2 1/2 cups of water to a boil. Add couscous, cover and take off of heat. Let stand 5-7 minutes, fluff with a fork and serve with vegetables on top.

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