Turkish toast with poached egg recipe

Enjoy Middle Eastern/Turkish cooking Recipes and try Turkish toast with poached egg dish. The weekend is always better when you start with a delicious and healthy breakfast - just like this one!

Ingredients (serves 4)

3 tomatoes, diced
1 small red onion, diced
1/3 cup coriander leaves, roughly chopped
1 teaspoon red wine vinegar
1 teaspoon white vinegar
4 free-range eggs
1 loaf Turkish bread, cut into 4 pieces, split, toasted
1 teaspoon sumac (see note)

Method

1. Combine tomatoes, onion, coriander and red wine vinegar in a bowl. Season with salt and pepper. Cover and set aside for 30 minutes to allow flavours to develop, if time permits.
2. Bring a large saucepan of water to the boil over high heat. Add white vinegar and a pinch of salt. Reduce heat to low and gently simmer. Crack 1 egg onto a saucer (to check egg yolk is intact). Using a large spoon, stir simmering water to create a whirlpool. Tip egg into centre of whirlpool. Repeat with another egg. Poach eggs for 3 to 4 minutes or until just set. Use a slotted spoon to transfer eggs to a plate. Cover to keep warm. Repeat with remaining eggs.
3. Place bread bases on plates. Top with tomato mixture and eggs. Sprinkle with sumac. Cover with bread tops. Serve.

Notes
Sumac is a Middle Eastern spice available from the spice section of your supermarket. You could replace with grated lemon rind.

Source
Super Food Ideas - February 2007, Page 55
Recipe by Tracy Rutherford

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Beef, feta and green onion rissoles - Recipe for Beef, feta and green onion rissoles

Very tasty middle eastern dish of Beef, feta and green onion rissoles. Quick, easy and delicious - these beef, feta and green onion rissoles make a great weeknight meal.

Ingredients (serves 4)

750g lean beef mince
1 egg
3 green onions, thinly sliced
1 cup fresh white breadcrumbs
1 teaspoon ground cumin
1/2 cup flat-leaf parsley leaves, finely chopped
150g feta cheese, crumbled
olive oil cooking spray
1 loaf Turkish bread, cut into 4 pieces, halved
1 cup tabouli,
1/2 cup Greek-style yoghurt and lemon wedges, to serve

Method

1. Combine mince, egg, onions, breadcrumbs, cumin, parsley and feta in a large bowl. Season with pepper. Mix well. Using 2 tablespoons mixture at a time, roll mixture into balls to make 16 rissoles. Flatten rissoles slightly.
2. Preheat a greased barbecue plate on medium heat. Cook rissoles, turning occasionally, for 12 to 15 minutes or until cooked through.
3. Spray both sides bread with oil. Barbecue for 1 to 2 minutes each side or until toasted. Transfer to a plate.
4. Place bread on serving plates. Top with tabouli and rissoles. Serve with yoghurt and lemon wedges.

Source
Super Food Ideas - October 2006, Page 65
Recipe by Annette Forrest

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Couscous with Lamb Stew - How to make Couscous with Lamb Stew

Enjoy Moroccan cooking recipes and learn how to make the best Couscous with Lamb Stew dish.

Ingredients - Makes 8 to 10 servings

For lamb stew

2 lb boneless lamb shoulder, trimmed and cut into 1 1/2-inch cubes
1/4 cup olive oil
3 large onions, thinly sliced
8 large tomatoes (4 1/2 lb), peeled, quartered, and seeded
4 cups canned tomato juice
1 teaspoon salt
1 teaspoon black pepper
1 fresh habanero or cayenne chile, finely chopped, including seeds
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1 bay leaf (not California)
Pinch of saffron threads
4 carrots, sliced 1/2 inch thick
4 turnips, peeled and cut into 1/2-inch-wide wedges
3 red or green bell peppers, cut into 1/2-inch pieces
1 lb pumpkin or butternut squash, peeled, seeded, and cut into 1/2-inch cubes
1 1/2 lb zucchini, halved lengthwise and sliced crosswise 1 1/2 inches thick
1 (19-oz) can chickpeas (about 2 cups), rinsed, drained, and skins slipped off

For spicy tomato sauce

2 tablespoons tomato paste
1/2 teaspoon paprika
1 tablespoon crushed dried rose petals (pesticide-free; optional)*
1/2 teaspoon cayenne, or to taste

For couscous

4 cups water
2 tablespoons unsalted butter
1 teaspoon salt
2 (10-oz) boxes quick-cooking couscous (3 1/2 cups)

Preparation

Make lamb stew:
Pat lamb dry. Heat oil in a 7- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown lamb in 3 batches, transferring to a bowl.

Add onions to pot and cook, stirring occasionally, until golden, about 10 minutes. Stir in lamb with any juices that have accumulated in bowl, tomatoes, tomato juice, salt, black pepper, chile, herbs, and saffron and simmer, covered, 1 1/2 hours.

Stir in carrots, turnips, bell peppers, and pumpkin and simmer, covered, 30 minutes. Stir in zucchini and chickpeas and simmer, covered, until zucchini is tender, 20 to 25 minutes.

Make spicy tomato sauce:
Pour 1 cup broth from pot into a small heavy saucepan and add tomato paste, whisking until smooth. Simmer, stirring, until thick, about 10 minutes, then stir in paprika, rose petals, and cayenne.
Cook and serve couscous:
Bring water to a boil with butter and salt in a 4-quart heavy saucepan. Stir in couscous, cover, and remove from heat. Let stand 5 minutes, then fluff with a fork. Mound couscous on a platter and top with stew, using a slotted spoon. Serve broth and tomato sauce on the side.

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Lebanese Lamb and Bean Stew - Recipe for Lebanese Lamb and Bean Stew

Delicious and easy recipe for Lebanese Lamb and Bean Stew. Enjoy cooking Middle Eastern food recipes.

Active time: 30 min
Total time: 10 1/2 hr (includes soaking beans)

Cinnamon, clove, cumin, and other spices perfume your house as this cooks.

Ingredients - Makes 8 servings

1 lb dried navy beans, picked over and rinsed
2 lb boneless lamb shoulder or boneless leg of lamb, trimmed of excess fat and cut into 1 1/2-inch cubes
1 tablespoon plus 1 teaspoon baharat* or 1 (3-inch) cinnamon stick
9 cups water
2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, finely chopped
2 teaspoons salt
3/4 teaspoon black pepper
3 tablespoons tomato paste

Preparation

1. Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours. Drain well in a colander.
2. Bring lamb, baharat, and water (9 cups) to a boil in a 6- to 8-quart heavy pot, then vigorously simmer mixture, covered, until meat is almost tender, 1 1/4 to 1 1/2 hours. Add beans and cook, uncovered, until beans are tender, about 1 hour more. Meanwhile, heat oil over moderate heat in a 12-inch heavy skillet until hot but not smoking, then cook onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring, until onions are pale golden and tender, 8 to 10 minutes. Stir in tomato paste and cook, stirring, 2 minutes. When beans are tender, stir in tomato-onion mixture and simmer until just heated through, about 5 minutes. Stir in remaining 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
3. *A Middle Easterna and African ground-spice mixture that typically contains allspice, cinnamon, clove, cumin, Maras chile, and black pepper. Available at Middle Eastern markets.

Note: Stew can be made 3 days ahead and cooled completely, uncovered, then chilled in an airtight container. Reheat in a 5- to 6-quart pot over moderate heat.

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Grilled aubergines with spicy chickpeas & walnut sauce Recipe

This Middle eastern vegetarian dish is packed full of great textures and tastes - smoky aubergine, nutty chickpeas and earthy walnuts.

Prep 20 mins
Cook 30 mins
Serves 2

Ingredients

4 tbsp olive oil
1 onion , finely chopped
1 red chilli , deseeded and finely chopped
2cm piece ginger , finely chopped
½ tsp each ground cumin , coriander and cinnamon
400g can chickpeas , rinsed and drained
200g tomatoes , chopped
juice ½ lemon
2 aubergines , sliced lengthways

FOR THE WALNUT SAUCE

200g tub Greek-style yogurt
1 garlic clove , crushed
25g walnuts , chopped
handful coriander leaves, roughly chopped

Method

1. Heat 2 tbsp oil in a pan, add the onion and fry until soft and lightly browned, about 10 mins. Add the chilli, ginger and spices and mix well. Stir in the chickpeas, tomatoes and 5 tbsp water, bring to the boil, then simmer for 10 mins. Add a little salt and pepper and the lemon juice.
2. Arrange the aubergines over a grill pan. Brush lightly with oil, sprinkle with salt and pepper, then grill until golden. Flip them over, brush again with oil, season and grill again until tender and golden.
3. Mix the yogurt with the garlic, most of the walnuts and coriander and a little salt and pepper. Arrange the aubergine slices over a warm platter and spoon over the chickpea mix. Drizzle with the walnut sauce and scatter with the remaining walnuts and coriander.

Nutrition Per Serving

640 kcalories, protein 22g, carbohydrate 39g, fat 45 g, saturated fat 10g, fibre 13g, sugar 16g, salt 0.9 g

Recipe from Good Food magazine, April 2010.

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Moroccan chicken rissoles recipe

Enjoy Moroccan food cooking recipes and learn how to make Moroccan chicken rissoles.

Ingredients (serves 4)

1/3 cup couscous
1/2 cup boiling water
750g chicken mince
1/3 cup currants
3 teaspoons Moroccan seasoning
1/3 cup flat-leaf parsley leaves, finely chopped
olive oil cooking spray
1 1/4 cups tabouli (see note)
Lebanese bread, to serve

Method

1. Place couscous in a large, heatproof bowl. Pour over boiling water. Stir with a fork to combine. Cover and stand for 5 minutes or until water is absorbed. Stir with a fork to separate grains. Allow to cool.

2. Add mince, currants, seasoning and parsley to couscous. Season with salt and pepper. Using clean hands, mix until well combined. Using 1/4 cup mixture at a time, roll mixture into 16 balls. Flatten slightly. Place rissoles on a plate. Cover and refrigerate for 30 minutes, if time permits.

3. Preheat a greased barbecue plate on medium-low heat. Spray both sides rissoles with oil. Cook, turning occasionally, for 12 to 15 minutes or until cooked through. Serve with tabouli and bread.

Notes
Tabouli is available from the deli section of the supermarket.

Source
Super Food Ideas - February 2007, Page 70
Recipe by Jenny Fanshaw

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Eish El-Saraya Recipe - How to Make Eish El-Saraya

Enjoy Middle Eastern/Lebanese dessert recipes and learn how to make Eish El-Saraya.

Ingredients

10 slices toast bread, crust removed
2 cups sugar or 400 g
3 cups water or 750 ml
2 tea bags
1 small cinnamon stick
1 bay leaf

For the filling:
1 tin NESTLÉ® Cream or 170 g
2 cups milk or 500 ml
1/3 cup corn flour or 40 g
1 tablespoon blossom water

Preparation

Place toast bread pulps slices in an oven tray and bake in a 200˚C preheated oven for 10-15 minutes until toasted and its color changes to golden.

Place sugar in a large saucepan and stir constantly over a medium heat until sugar changes to light caramel then add in water, tea bags, cinnamon stick and bay leaf. Bring to boil and simmer for 3 minutes. Strain and set aside.

Add the toasted bread slices into the prepared hot syrup and stir well until bread is mashed and absorbed all the syrup. Keep aside to cool to room temperature.

Meanwhile, add NESTLÉ® Cream , milk and corn flour to a large saucepan, bring to boil with constant stirring then simmer for 1-2 minutes or until sauce thickens. Remove from heat and stir with orange blossom water. Allow to cool at room temperature. (Cover with cling film to avoid the top drying up).

Spread the bread mixture evenly over a large platter.

Stir the cooled cream well until very smooth and spread it evenly over the bread mixture.

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Qataif Asafiri Ramadan Desserts

The Falafel Recipes Blog invites you to try Ramadan Desserts - Qataif Asafiri which is usually prepared during the holly month of Ramadan.

Ingredients

1 tin NESTLÉ® Cream or 170 g
2 cups milk or 500 ml
½ cup corn flour or 60 g
1 tablespoon blossom water
40 small ready-made qatayef slices or 600 g
½ cup ground pistachio nuts or 50 g, for garnishing
2 cups sugar syrup or 500 ml

Preparation

In a saucepan mix the NESTLÉ® Cream , milk liquid and corn flour. Bring to boil with constant stirring until it thickens. Stir in the blossom water and set it aside to cool to room temperature.

Place 1 full teaspoon of the cooled prepared cream on each qatayef slice and seal firmly halfway keeping the cream shown from one side.

Dip each qatayef piece from the open side in the ground pistachio.

Arrange in a large platter and serve with the sugar syrup.

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Falafel with Avocado Spread Recipe - How to make Falafel with Avocado Spread

Enjoy Falafel Recipes and learn how to make Falafel with Avocado Spread. The beauty of this Latin twist on the classic Middle Eastern sandwich is its simplicity, and of course, flavor. Garnish with microgreens and sliced red onion.

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

Ingredients

Patties:
1 (15-ounce) can pinto beans, rinsed and drained
1/2 cup (2 ounces) shredded Monterey Jack cheese
1/4 cup finely crushed baked tortilla chips (about 3/4 ounce)
2 tablespoons finely chopped green onions
1 tablespoon finely chopped cilantro
1/8 teaspoon ground cumin
1 large egg white
1 1/2 teaspoons canola oil

Spread:
1/4 cup mashed peeled avocado
2 tablespoons finely chopped tomato
1 tablespoon finely chopped red onion
2 tablespoons fat-free sour cream
1 teaspoon fresh lime juice
1/8 teaspoon salt

Remaining ingredients:
2 (6-inch) pitas, each cut in half crosswise
4 thin red onion slices, separated into rings
Microgreens

Preparation

To prepare patties, place pinto beans in a medium bowl; partially mash with a fork. Add cheese and next 5 ingredients (through egg white); stir until well combined. Shape bean mixture into 4 (1/2-inch-thick) oval patties.

Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until patties are browned and thoroughly heated.

To prepare spread, combine avocado and next 5 ingredients (through salt), stirring well. Place 1 patty in each pita half. Spread about 2 tablespoons avocado spread over patty in each pita half; top with onions and greens.

Nutrition Information

Calories: 281 (30% from fat)
Fat: 9.5g (sat 3.4g,mono 3.9g,poly 1.5g)
Protein: 12.2g
Carbohydrate: 37.4g
Fiber: 5.9g
Cholesterol: 13mg
Iron: 2.4mg
Sodium: 625mg
Calcium: 188mg

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