Middle Eastern pastries - How to make Middle Eastern pastries

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Middle Eastern pastries Recipe. Enjoy tasty Middle Eastern side dishes and learn how to make Middle Eastern pastries.

Cooking Time 30 minutes

Ingredients (serves 4)

1 tbs olive oil
1/2 medium red onion, halved, thinly sliced
1 garlic clove, crushed
300g lamb mince
2 tsp Middle Eastern spice mix
1 tbs fresh lemon juice
1 medium ripe tomato, finely chopped
80g (1/2 cup) frozen peas
35g reduced-fat feta, crumbled
1/4 cup finely shredded fresh mint
2 sheets (25 x 25cm) frozen ready-rolled shortcrust pastry
1 egg, lightly whisked
1 tbs sesame seeds

Method

1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Heat oil in a medium non-stick frying pan over medium-high heat. Add the onion and cook, stirring, for 3 minutes or until soft.

2. Increase heat to high. Add the garlic and lamb and cook, stirring with a wooden spoon to break up lumps, for 2 minutes or until lamb changes colour. Add the spice mix and cook, stirring, for 1 minute or until aromatic. Remove from heat. Add the lemon juice, tomato, peas, feta and mint and stir to combine.

3. Cut the pastry sheets into quarters. Divide the lamb mixture among the centres of the pastry squares. Brush the edges of the pastry with egg and fold over to form triangles and enclose the filling. Press the edges together to seal.

4. Place the triangles on the prepared tray. Lightly brush with egg and sprinkle over sesame seeds. Bake in oven for 20 minutes or until golden. Serve with the roasted beetroot & silver beet.

Source
Good Taste - July 2006, Page 55
Recipe by Kim Meredith

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Eggplant Musakaa - How to Make Eggplant Musakaa

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Eggplant Musakaa Recipe. Enjoy tasty Middle Eastern side dishes and learn how to make Eggplant Musakaa. 


Ingredients

2 medium eggplants or 750 g, cut into large cubes
2 tablespoons olive oil
1 medium onion or 125 g, sliced
5 cloves garlic, sliced
2 medium tomatoes or 300 g, peeled and sliced
2 cubes MAGGI® Vegetable Bouillon
2 tablespoons tomato paste
3 cups water or 750 ml
1 tin canned chickpeas or 240 g, drained
Pinch of ground cinnamon
1 teaspoon dried mint

Preparation

Grill eggplant cubes in a large non-stick pan from all sides and set them aside.

Warm olive oil in a medium saucepan and sauté onion for 3 minutes or until onion is tender. Add garlic and stir until fragrant then add the tomato and stir for 5 minutes or until tomato is tender.

Add MAGGI® Vegetable Bouillon cubes, tomato paste, water, and the prepared eggplant. Bring to boil then simmer over a low heat for 15 minutes or until eggplant is almost cooked.

Add chickpeas, cinnamon powder and dried mint and simmer for 10 minutes or until eggplant is completely cooked.

Cooking tips : After adding the eggplant, don’t over stir while cooking. 

More Eggplant Recipes

Lemon Cilantro Eggplant Dip
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Stuffed Baby Zucchini and Eggplant with Beef Shanks Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Stuffed Baby Zucchini and Eggplant with Beef Shanks Recipe. Enjoy tasty Middle Eastern side dishes and learn how to make Stuffed Baby Zucchini and Eggplant with Beef Shanks.

Ingredients - Serves 6 Persons

10 small baby zucchini or 800 g
10 baby eggplants or 650 g
½ cup egyptian rice or 100 g, soaked in water for 1 hour and drained
200 g lean minced beef
1 medium tomato or 150 g, chopped
¼ cup water or 60 ml
1 teaspoon salt
1 tablespoon ground cinnamon
½ teaspoon ground black pepper
1 tablespoon seven spices, ground
Pinch of ground nutmeg
1 tablespoon vegetable oil
500 g lean beef shanks, cut into big chunks
2 cubes MAGGI® Flavored Mutton Bouillon, crumbled
8 cloves garlic, peeled
9 cups water or 2250 ml, additional quantity
5 tablespoons tomato paste

Preparation

Hollow baby zucchinis and eggplants. Wash both well, drain and set them aside.

In a bowl, combine and mix rice, meat, tomato, water, salt and spices and set aside.

Stuff baby zucchinis and eggplants with this mixture and keep 1cm empty from the top and set aside.

Heat the oil in large pot and fry beef shanks for 5 minutes or until brown in color. Remove pot from heat. Add the whole peeled garlic and the crumbled MAGGI® Flavored Mutton Bouillon cubes.

Place stuffed eggplants and the baby zucchinis over the shanks side by side. Secure the top with a plate.

Combine and mix well the water and tomato paste together. Pour over the prepared pot.

Place over medium heat and bring to boil (add salt to your taste) then simmer on low heat for 2 hours or until eggplants and baby zucchinis are well cooked. Remove from heat and serve.

Cooking tips : Add more water during cooking if needed.
Serving tips : Serve with low fat yogurt.
 
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Moroccan chicken rissoles recipe
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Lemon Cilantro Eggplant Dip

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lemon Cilantro Eggplant Dip Recipe. Enjoy tasty Middle Eastern side dishes and learn how to make Lemon Cilantro Eggplant Dip. 

The light, nutty flavor of tahini, an essential ingredient in hummus, pairs perfectly with rich roasted eggplant in this delicious Mediterranean dip.

Yields: About 2 cups dip
Total Time: 55 min
Prep Time: 10 min
Cook Time: 45 min
Oven Temp: 450

Ingredients

2 whole(s) (1 pound each) eggplants , each halved lengthwise
4 clove(s) garlic, unpeeled
3 tablespoon(s) tahini, sesame puree
3 tablespoon(s) fresh lemon juice
Salt
1/4 cup(s) loosely packed fresh cilantro or mint leaves, chopped
Toasted or grilled pita wedges
Carrot and cucumber sticks and red or yellow pepper slices

Directions

1. Preheat oven to 450 degrees F. Line a 15 1/2" by 10 1/2" jelly-roll pan with nonstick foil (or use regular foil and spray with nonstick cooking spray). Place eggplant halves, skin-sides up, in foil-lined pan. Wrap garlic in foil and place in pan with eggplants. Roast vegetables 45 to 50 minutes or until eggplants are very tender and skin is shriveled and browned. Unwrap garlic. Cool eggplants and garlic until easy to handle.

2. When cool, scoop eggplants' flesh into food processor with knife blade attached. Squeeze out garlic pulp from each clove and add to food processor with tahini, lemon juice, and 3/4 teaspoon salt; pulse to coarsely chop. Spoon dip into serving bowl; stir in cilantro. Cover and refrigerate at least 2 hours. Serve dip with pita and vegetables.

Nutritional Information (per serving)

Calories    10
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    55mg
Total Carbohydrate    2g
Dietary Fiber    1g
Sugars    --
Protein    --
Calcium    --


Source Good Housekeeping


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Save and share Lemon Cilantro Eggplant Dip recipe 

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Hummus Dip with Whole Chickpeas - Best Hummus Dip with Whole Chickpeas

 

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Hummus Dip with Whole Chickpeas Recipe. Enjoy tasty Middle Eastern side dishes and learn how to make Hummus Dip with Whole Chickpeas.

Total Time: 10 min

Ingredients

Prepared hummus dip
Canned chickpeas
Extra-virgin olive oil
Tomato, diced
Smoked paprika
Freshly ground black pepper
Cilantro
Lemon slices
Crisp pita triangles

Directions

Mound prepared hummus dip in a serving bowl. Mix canned chickpeas or crunchy sprouted chickpeas with extra-virgin olive oil, diced tomato, smoked paprika, and freshly ground black pepper. Spoon chickpea mixture over hummus and garnish with cilantro and lemon slices. Serve with crisp pita triangles.

From Redbook 

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Hummus Dip Recipe
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Hummus Dip Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food recipes) invites you to try Hummus Dip recipe. Enjoy cooking delicious, tasty, & easy Middle Eastern side dishes and learn how to make Hummus Dip.


Prep Time: 10 min
Level: Easy
Yield: about 2 cups

Ingredients

2 (15-ounce) cans chickpeas, drained and rinsed
1/2 cup extra-virgin olive oil, or more as needed, plus more for garnish
1/2 lemon, juiced
2 tablespoons roughly chopped fresh parsley leaves, plus more for garnish
2 cloves garlic, peeled
1 1/2 teaspoon salt
1/2 teaspoon dark Asian sesame oil
1/2 to 1 teaspoon ground cumin
12 to 15 grinds black pepper
1/4 cup water
Paprika, for garnish

Directions

In a blender combine all the ingredients except the parsley and paprika to be used for garnish. Blend on low speed until smooth. You'll have to stop the blender often to push down the ingredients. If the mixture is too dry and you're having trouble blending it, add a few more tablespoons of olive oil to help things along.

Scrape the hummus onto a plate. Sprinkle the paprika over the top, drizzle lightly with olive oil, scatter some parsley on top, and serve. You can make the hummus up to a couple of hours before you serve it. Cover the top with plastic wrap and leave it at room temperature.

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Milk Tart Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food recipes) invites you to try Milk Tart recipe. Enjoy cooking delicious, tasty, & easy Middle Eastern Sweets and learn how to make Milk Tart. Baked custard tart, sure to be loved by everyone!!!

Ingredients:

1 liter milk
1 cinnamon stick
75 grams sugar
50 grams cake flour
50 grams butter
4 eggs, separated
pinch of salt
cinnamon
sugar
1 pre-made pastry shell

Directions:

Bring milk and cinnamon stick. In a heatproof bowl, mix the sugar, cake flour and salt. Add the hot milk very slowly to this mixture.

Return to the saucepan and continue stirring over a very low heat until thick and the flour is cooked properly. Remove from heat, add butter, leave to cool slightly then add to the beaten egg yolks.

Return again to the saucepan and stir over low heat until thick. Fold in stiffly beaten egg whites and salt. Pour filling into pre-baked pastry shell.

Bake for 20 minutes at 180ºC (Gas mark 4). Reduce heat to 160ºC (Gas mark 3) for the last 10 minutes. Remove from the oven and sprinkle with a little cinnamon sugar. Serve warm. 

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