Malai tikka, chicken kebab recipe

The Falafel Recipes Kitchen (The home of Falafel & Middle Eastern Food recipes) invites you to try Malai tikka, chicken kebab recipe. Enjoy cooking delicious Middle Eastern food and learn how to make Malai tikka, chicken kebab.   

Ingredients

20g Cheddar, finely grated
1 egg yolk
2 garlic cloves, crushed
2cm piece of fresh ginger, grated
75g Greek yogurt
100ml double cream
1 tbsp chopped fresh mint
1 tbsp chopped fresh coriander
3 tbsp Patak’s Tikka Masala Paste
6 skinless chicken breasts, diced
1 tbsp vegetable oil

Method

1. In a large bowl, mix the cheese, egg yolk, garlic, ginger, yogurt, cream, mint, coriander and curry paste. Stir well and season with salt.

2. In a separate bowl, toss the chicken in the oil, then add to the mixture and coat well. Marinate in the fridge for 2 hours or overnight.

3. Soak the skewers in cold water for 30 minutes. Thread the chicken onto skewers and grill under a medium heat for 12-15 minutes, turning once, until cooked. Discard any remaining marinade. Serve with the Bund Gobi Aur Mattar Subzi (cabbage and green peas) and naan bread.

Delicious Magazine

Spicy lamb kofta kebabs with houmous dressing recipe - How to Make Hummus - Middle Eastern Skewers with Almond Rice Recipe

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Spicy lamb kofta kebabs with houmous dressing recipe

The Falafel Recipes Kitchen (The home of Falafel & Middle Eastern Food recipes) invites you to try Spicy lamb kofta kebabs with houmous dressing recipe. Enjoy cooking delicious Middle Eastern food and learn how to makeSpicy lamb kofta kebabs with houmous dressing.  

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

Ingredients

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

Method

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

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

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

Best Hummus Dip Recipe - Grilled aubergines with spicy chickpeas & walnut sauce Recipe - Middle Eastern Skewers with Almond Rice Recipe

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Falafel and salad pittas recipe

The Falafel Recipes Kitchen (The home of Falafel & Middle Eastern Food recipes) invites you to try Falafel and salad pittas recipe. Enjoy cooking delicious Middle Eastern food and learn how to makeFalafel and salad pittas . 

These fast-food delights are great wherever you are. Simply make the felafel, stick 'em in pittas with some salad and off you go.

Ingredients

2 x 410g cans chickpeas, drained and rinsed
1 small onion, finely chopped
Large handful fresh flatleaf parsley
Large handful fresh coriander, plus extra to serve
1 garlic clove, roughly chopped
3 tbsp plain flour
1 tsp baking powder
1/2 tsp crushed chilli flakes
1/2 tsp ground cumin
1 tbsp tahini (sesame seed paste, from supermarkets, optional)
150ml vegetable oil, for shallow-frying
8 wholemeal pitta breads, warmed
16 red and yellow cherry tomatoes, halved
1/2 cucumber, thickly sliced
Lemon wedges, to serve

Method

1. Pulse the chickpeas in a processor until coarsely ground. Add the onion, herbs, garlic, flour, baking powder, chilli, cumin and tahini, if using, and pulse to a coarse paste. Season, shape into 16 small discs and chill on a baking tray for 20 minutes.

2. Heat the oil in a large frying pan over a medium heat. Add half the falafel and cook for 2-3 minutes each side, until golden. Remove with a slotted spoon and drain on kitchen paper while you cook the rest.

3. Fill each pitta with 2 falafel and some tomato, cucumber and extra coriander leaves. Serve 2 per person, with lemon wedges to squeeze over.

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Biryani-style rice recipe

The Falafel Recipes Kitchen (The home of Falafel & Middle Eastern Food recipes) invites you to try Biryani-style rice recipe. Enjoy cooking delicious Middle Eastern food and learn how to make Biryani-style rice.

This is a quick version of the classic Indian recipe, Biryani rice. Serve it as an accompaniment to a curry or Goan-style stuffed mackerel.

Serves 4-6
Takes 10 minutes to make, 20 minutes to cook

Ingredients

Vegetable oil, for shallow frying
175g large shallots, thinly sliced
Pinch of saffron strands
300g basmati rice
25g ghee or butter
1 tsp cumin seeds
8 cardamom pods, lightly bruised
8 cloves
2 x 5cm cinnamon sticks
2 fresh bay leaves
50g sultanas

Method

1. Pour enough vegetable oil to come 1cm up the sides of a large frying pan. Place over a medium-high heat and fry the shallot, stirring occasionally, until crisp and richly golden. Remove with a slotted spoon onto a tray lined with kitchen paper, sprinkle with salt, then leave to cool and crispen.

2. Grind the saffron to a powder in a pestle and mortar. Add 1 tbsp hot water and set aside. Put the rice into a bowl, cover with cold water and run the grains through your fingers until the water turns milky. Pour away the water and repeat 2-3 times until the water runs almost clear. Drain well.

3. Melt the ghee or butter in a medium-sized pan over a medium-high heat. Add the cumin seeds, cardamom pods, cloves, cinnamon, bay leaves and sultanas and leave to sizzle for a few seconds. Stir in the rice, 500ml boiling water and 1 tsp salt. Bring to the boil, stir once, cover, reduce the heat to low and leave to cook for 10 minutes. Uncover to let the steam escape, quickly drizzle over the saffron water, re-cover and set aside for 5 minutes.

4. Uncover the rice and gently fluff up with a fork. Fork through the crisp-fried shallots and serve.


Nutritional info

Per serving (based on 6): 273kcals, 8.2g fat (2.4g saturated), 4g protein, 42.5g carbs, 5.5g sugar, trace salt 

Recipe from Delicious Magazine

Vegetable Biryani Recipe

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Middle Eastern-style lamb shanks with saffron rice recipe

The Falafel Recipes Kitchen (The home of Falafel & Middle Eastern Food recipes) invites you to try Middle Eastern-style lamb shanks with saffron rice recipe. Enjoy cooking delicious Middle Eastern food and learn how to make Middle Eastern-style lamb shanks with saffron rice.


Preparation Time 20 minutes
Cooking Time 115 minutes

Ingredients (serves 4)
1 tbs olive oil
4 lamb shanks, French trimmed
1 brown onion, halved, finely chopped
2 garlic cloves, crushed
1 tbs ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp turmeric
750ml (3 cups) chicken stock
1 x 800g can diced tomatoes
Fresh coriander leaves, to serve
Greek-style yoghurt, to serve

Saffron rice
55g (1/3 cup) pine nuts
750ml (3 cups) water
1/2 tsp saffron threads
400g (2 cups) basmati rice
95g (1/2 cup) flame raisins

Method
1. Heat the oil in a stockpot over medium-high heat. Add the lamb shanks and cook, turning, for 5 minutes or until brown. Transfer to a plate. Add the onion and garlic to the pan and cook, stirring, for 3 minutes or until soft. Add the cumin, ground coriander, cinnamon and turmeric and cook, stirring, for 30 seconds or until aromatic.

2. Return the lamb shanks to the pan with the stock and tomato. Bring to the boil. Reduce heat to medium-low and simmer, covered, for 1 hour. Uncover and cook, stirring, for 30 minutes or until the lamb is tender. Transfer the lamb shanks to a plate and cover with foil to keep warm. Increase heat to high and bring the stock mixture to the boil. Boil, uncovered, for 10-15 minutes or until the sauce thickens.

3. Meanwhile, to make the saffron rice, cook the pine nuts in a large frying pan over medium heat for 3-4 minutes or until toasted. Transfer to a heatproof bowl. Add the water to the pan and bring to the boil over high heat. Add saffron and reduce heat to low. Add the rice and cook, covered, for 12 minutes or until almost all the liquid is absorbed. Set aside, covered, for 10 minutes or until all the liquid is absorbed. Use a fork to separate the grains. Stir in the pine nuts and raisins.

4. Divide the saffron rice among serving plates. Top with lamb shanks and drizzle with sauce. Sprinkle with fresh coriander and serve with yoghurt.

Notes
Note: To French trim the lamb shanks, cut the meat and fat away from the end of the shank so the bone is exposed.

Source
Good Taste - August 2006, Page 72 - Recipe by Michelle Southan

Saudi Rice with Lamb and Potato Recipe - Couscous with Lamb Stew - Saudi Rice with Meat and Chickpeas

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Middle Eastern rice and lamb salad recipe

The Falafel Recipes Kitchen (The home of Falafel & Middle Eastern Food recipes) invites you to try Middle Eastern rice and lamb salad  recipe. Enjoy cooking delicious Middle Eastern food and learn how to make Middle Eastern rice and lamb salad.

Ingredients (serves 4)
1/4 cup Moroccan spice mix
2 tablespoons olive oil
600g lamb backstraps
2 cups jasmine rice, rinsed
pinch of saffron
1/3 cup currants
1/2 cup dried apricots, chopped
1/3 cup Sunbeam slivered almonds, toasted
1/4 cup flat-leaf parsley leaves, chopped

Orange dressing
2 oranges, juiced
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon red wine vinegar
1 teaspoon cumin seeds

Method
1. Combine spice mix and oil in a ceramic bowl. Add lamb and turn to coat. Cover and refrigerate for 1 hour, if time permits. Meanwhile, cook rice following absorption method on packet. Remove from heat. Combine saffron and 1 tablespoon hot water in a cup. Add to rice and stir in with a fork. Cover and set aside to cool.

2. Make orange dressing: Place 1/2 cup orange juice, oil, honey, vinegar and cumin seeds in a screw-top jar. Secure lid and shake to combine.

3. Preheat barbecue grill on medium-high heat. Drain lamb. Grill for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Stand, covered, for 5 minutes. Thickly slice lamb.

4. Spoon saffron rice into a bowl. Add currants, apricots, almonds, parsley and lamb. Pour over orange dressing and toss gently to combine. Serve.

Source
Super Food Ideas - December 2006, Page 66 - Recipe by Alison Adams


Chermoula crusted lamb salad recipe - Moroccan lamb salad Recipe - Slow-roast Persian lamb with pomegranate salad recipe

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Middle Eastern syrup muffins recipe

The Falafel Recipes Kitchen (The home of Falafel & Middle Eastern Food recipes) invites you to try Middle Eastern syrup muffins recipe. Enjoy cooking delicious Middle Eastern desserts and learn how to make Middle Eastern syrup muffins.


Makes 12

Ingredients
2 1/2 cups (375g) self-raising flour
185g caster sugar
Grated rind and juice of 2 oranges
1/2 cup thick Greek yoghurt, plus extra to serve
1/3 cup (80ml) milk
1 egg
100g unsalted butter, melted, cooled
 
Syrup
Zest and juice of 2 oranges
1/2 cup (110g) caster sugar
1 tbs orange flower water*

Method
1. Preheat the oven to 180°C and grease a 12-hole muffin pan.

2. Sift flour into a large bowl, add sugar and grated orange rind and juice. Place the Greek yoghurt, milk and egg in a separate bowl and beat together, then stir in the melted butter. Add the yoghurt mixture to the flour mixture, stir to combine and divide between the muffin pans. Bake for 20 minutes.

3. While the muffins are cooking, place the orange zest and juice and sugar in a saucepan over low heat and stir until the sugar dissolves. Simmer for 5 minutes, then add the orange flower water. Place the warm muffins on serving plates, prick a few holes in each with a skewer and pour over the warm syrup. Serve with an extra dollop of yoghurt.

Notes
Orange water is available from Middle Eastern and selected gourmet food stores.

Source
Delicious. - April 2004, Page 90 Recipe by Valli Little

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Moroccan rissoles with minted cucumber salad recipe

The Falafel Recipes Kitchen (The home of Falafel & Middle Eastern Food recipes) invites you to try Moroccan rissoles with minted cucumber salad  recipe. Enjoy cooking delicious Middle Eastern food and learn how to make Moroccan rissoles with minted cucumber salad.

Make Monday-night cooking fun - get the kids to help you mix and roll these tasty rissoles, then eat them with soft flat bread.

Cooking Time 30 minutes

Ingredients (serves 4)
500g lean lamb mince
1 zucchini, coarsely grated, excess moisture removed
1 brown onion, coarsely grated
1 garlic clove, crushed
2 tbs currants
2 tsp Woolworths Select Moroccan Seasoning
1/4 cup fresh coriander leaves, chopped
1 egg, lightly whisked
2 tbs vegetable oil
2 Lebanese cucumbers, ends trimmed, thinly sliced diagonally
1 small red onion, halved, thinly sliced
2 tbs mint sauce
70g (1/4 cup) natural yoghurt
1/4 cup fresh coriander leaves, extra
4 pieces Lebanese bread

Method
1. Place mince, zucchini, onion, garlic, currants, seasoning, coriander and egg in a large bowl. Season with salt and pepper. Use your hands to mix until well combined. Divide into 8 equal portions. Shape each portion into a patty.

2. Heat the oil in a large non-stick frying pan over medium heat. Add half the patties and cook for 5 minutes each side or until cooked through. Transfer to a plate and cover with foil. Repeat with the remaining patties, reheating the pan between batches.

3. Meanwhile, combine the cucumber, onion, mint sauce, yoghurt and extra coriander in a bowl. Serve the rissoles with the cucumber salad and bread.

Notes
Cook's tip: To remove excess moisture from the zucchini, use your hands to squeeze the grated zucchini over a bowl.

Serving tip: For a different way to serve, divide rissoles and salad among the Lebanese bread and roll up to enclose.
    *
Source
Good Taste - March 2009, Page 29 - Recipe by Heidi Flett 

Moroccan chicken rissoles recipe - Moroccan lamb salad Recipe

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Middle Eastern spiced lamb pizza recipe

The Falafel Recipes Kitchen (The home of Falafel & Middle Eastern Food recipes) invites you to try Middle Eastern spiced lamb pizza Recipe. Enjoy cooking delicious Middle Eastern food and learn how to make Middle Eastern spiced lamb pizza. 


Need a really easy idea for dinner? You can't go past this spiced lamb pizza, which uses Lebanese bread as its base.

Preparation Time 10 minutes
Cooking Time 20 minutes

Ingredients (serves 2)
1 red onion, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
250g lamb mince
salt and pepper
175g butternut pumpkin, peeled, deseeded, thinly sliced
1 1/2 tablespoons tomato paste
2 large rounds Lebanese bread
150g fetta, crumbled
2 tablespoons pinenuts
1 tablespoon chopped flatleaf parsley

Method
1. Preheat oven to 200°C. When hot, place 2 flat baking trays in the oven to heat.

2. Meanwhile, lightly spray a non-stick frying pan with oil spray and place over high heat. Cook the onion for 5 minutes or until golden brown. Add the cumin and coriander and cook for 1 minute. Add the mince, stirring to break it up with a fork, and cook for 5 minutes or until any moisture has evaporated. Season with salt and pepper and remove from heat.

3. While the mince mixture is cooking, steam the pumpkin for 2-3 minutes or until just tender.

4. Spoon the tomato paste over the Lebanese bread. Divide the pumpkin, lamb mixture, fetta and pinenuts between the 2 rounds of bread. Place on the preheated baking trays and bake for 8 minutes or until crisp. Scatter with parsley and serve immediately.

Notes
If your oven is not big enough you may need to cook each pizza separately.
  
Source Taste.com.au - June 2008, Page 7 - Recipe by Kate Murdoch


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Chickpea Burgers & Tahini Sauce Recipe

The Falafel Recipes Kitchen (The home of Falafel & Middle Eastern Food recipes) invites you to try Chickpea Burgers & Tahini Sauce Recipe. Enjoy cooking delicious Middle Eastern food and learn how to make Chickpea Burgers & Tahini Sauce.

Rather than a heavy, fried falafel, here's an updated version of this pocket sandwich: a light chickpea patty served in a whole-wheat pita with a flavorful but light tahini sauce.

Ingredients

1 19-ounce can chickpeas, rinsed
4 scallions, trimmed and sliced
1 egg
2 tablespoons all-purpose flour
1 tablespoon chopped fresh oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
2 6-1/2-inch whole-wheat pitas, halved and warmed, if desired
Tahini sauce
1/2 cup low-fat plain yogurt
2 tablespoons tahini (see Ingredient note)
1 tablespoon lemon juice
1/3 cup chopped flat-leaf parsley
1/4 teaspoon salt

Directions

1. To prepare burgers: Place chickpeas, scallions, egg, flour, oregano, cumin and 1/4 teaspoon salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be moist.) Form into 4 patties.

2. Heat oil in a large nonstick skillet over medium-high heat. Add patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.

3. To prepare sauce & serve: Meanwhile, combine yogurt, tahini, lemon juice, parsley and 1/4 teaspoon salt in a medium bowl. Divide the patties among the pitas and serve with the sauce.

4. Ingredient Note: Tahini is a smooth, thick paste made from ground sesame seeds and commonly used in Middle Eastern foods. Look for it in the Middle Eastern section or near other nut butters in large supermarkets.


Recipe Nutrition
Per serving: 400 calories; 15 g fat (3 g saturated fat, 8 g mono unsaturated fat); 55 mg cholesterol; 55 g carbohydrates; 15 g protein; 9 g fiber; 743 mg sodium; 494 mg potassium Nutrition Bonus: Fiber (37% daily value), Folate (32% dv), Vitamin C (30% dv), Iron (20% dv).

recipe source eatingwell

Falafel with Tahini Sauce - Tahini Sauce Recipe - Broad bean falafels with lemony tahini-yoghurt sauce

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Watermelon Slush Recipe

The Falafel Recipes Kitchen (The home of Falafel & Middle Eastern Food recipes) invites you to try Watermelon Slush Recipe. Enjoy cooking delicious Middle Eastern food and learn how to make Watermelon Slush. A refreshing Middle Eastern street drink.

Ingredients

3 cups diced watermelon
2 tablespoons lime juice
1 tablespoon sugar
1 cup crushed ice
1/2 cup water

Directions

Blend watermelon, lime juice, sugar, ice and water in a blender until smooth.

Recipe Nutrition
Per serving: 48 calories; 0 g fat (0 g saturated fat, 0 g mono unsaturated fat); 0 mg cholesterol; 12 g carbohydrates; 1 g protein; 0 g fiber; 2 mg sodium; 137 mg potassium Nutrition Bonus: A natural sports drink with vitamins A and C, potassium.
 
recipe source eatingwell

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Bulgur with Ginger & Orange Recipe

The Falafel Recipes Kitchen (The home of Falafel & Middle Eastern Food recipes) invites you to try Bulgur with Ginger & Orange Recipe. Enjoy cooking delicious Middle Eastern food and learn how to make Bulgur with Ginger & Orange.

Bulgur is ubiquitous in Middle Eastern cooking but also pairs deliciously with Asian seasonings. This simple side dish is perfect with beef, lamb or poultry. For variations, substitute toasted sesame seeds for the almonds, or carrot juice (it is surprisingly good and certainly nutritious) for orange juice.

Ingredients

    * 2 oranges
    * 2 teaspoons canola oil
    * 2 cloves garlic, minced
    * 2 tablespoons minced fresh ginger
    * 1 cup bulgur, rinsed (see Ingredient note)
    * 2 teaspoons brown sugar
    * 1/4 teaspoon salt, or to taste
    * 1/3 cup slivered almonds
    * 2/3 cup chopped scallions
    * 1 tablespoon reduced-sodium soy sauce

Directions

1. Zest 1 orange; reserve the zest. Juice both oranges. If necessary, add enough water to the juice to measure 1 1/2 cups total.
 
2. Heat oil in a large heavy saucepan over medium-high heat. Add garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Add bulgur and stir to coat. Add the orange juice, brown sugar and salt; bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook until the bulgur is tender and most of the liquid has been absorbed, 15 to 25 minutes.

3. Meanwhile, toast almonds in a small dry skillet over medium-low heat, stirring frequently, until light golden and fragrant, 2 to 3 minutes.
 
4. Add scallions, soy sauce and the reserved orange zest to the bulgur; mix gently and fluff with a fork. Serve sprinkled with the almonds.

5. Ingredient Note: Fiber-rich bulgur—whole-wheat kernels that are precooked, dried and cracked—is sold in natural-foods stores and large markets.


Recipe Nutrition
Per serving: 234 calories; 7 g fat (1 g saturated fat, 4 g mono unsaturated fat); 0 mg cholesterol; 38 g carbohydrates; 7 g protein; 8 g fiber; 259 mg sodium; 373 mg potassium Nutrition Bonus: Vitamin C (45% daily value), Fiber (34% dv), Magnesium (23% dv).

recipe source eatingwell

Tabbouleh with Grilled Vegetables -  Authentic Tabbouleh Recipe - Lebanese Tabbouleh

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Tabbouleh with Grilled Vegetables Recipe

The Falafel Recipes Kitchen (The home of Falafel and delicious Middle Eastern Food) invites you to try Tabbouleh with Grilled Vegetables Recipe. Enjoy cooking tasty middle eastern food and learn how to make Tabbouleh with Grilled Vegetables.

Grilled vegetables add a layer of rich, complex flavors to the popular Middle Eastern salad of bulgur and herbs. Serve with whole-wheat pita bread or use as a sandwich filling.

Ingredients

1 cup bulgur
3/4 teaspoon salt, divided
1 cup boiling water
2 medium zucchini, cut lengthwise into 1/2-inch-thick slabs
2 sweet onions, such as Vidalia, cut into 1/2-inch-thick rounds
3 large portobello mushroom caps, wiped clean
2 cups cherry tomatoes
3 tablespoons extra-virgin olive oil, divided
Freshly ground pepper to taste
1/4 cup chopped walnuts
3 tablespoons lemon juice
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint

Directions

1. Place bulgur and 1/2 teaspoon salt in a large bowl. Add boiling water and stir. Cover with plastic wrap and let soak until tender and liquid has been absorbed, about 30 minutes.

2. Meanwhile, preheat grill to medium-high. Place a fine-mesh nonstick grill topper on the grill to heat.

3. Place zucchini, onions, portobellos and tomatoes in a single layer on a baking sheet. Brush both sides with 1 tablespoon oil and sprinkle with remaining 1/4 teaspoon salt and pepper. Working in batches, grill the vegetables until tender, turning once or twice. Allow 8 to 10 minutes for zucchini and onions, 6 to 8 minutes for mushrooms, and 2 to 3 minutes for tomatoes.

4. Toast walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 3 minutes. When the vegetables are cool enough to handle, coarsely chop the zucchini, onions and mushrooms. Cut the tomatoes in half.

5. When the bulgur is tender, add the remaining 2 tablespoons oil, lemon juice, parsley and mint; toss to mix. Add the vegetables and toss. Sprinkle with walnuts.


Recipe Nutrition
Per serving: 175 calories; 9 g fat (1 g saturated fat, 5 g mono unsaturated fat); 0 mg cholesterol; 22 g carbohydrates; 5 g protein; 6 g fiber; 235 mg sodium; 477 mg potassium Nutrition Bonus: 27 mg vitamin c (45% dv), 23% dv fiber, 20% dv vitamin a, 60 mg magnesium (15% dv).

recipe source eatingwell

Authentic Tabbouleh Recipe - Lebanese Tabbouleh - Fattoush Recipe

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