Middle Eastern-style lentil & spinach soup recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Middle Eastern-style lentil & spinach soup recipe. Enjoy Middle Eastern Cuisine and learn how to make Middle Eastern-style lentil & spinach soup.

Added just before serving, the spices enhance the flavours of this satisfying red lentil soup.

Preparation Time 15 minutes
Cooking Time 25 minutes

Ingredients (serves 4)

1 tbs olive oil
1 large brown onion, coarsely chopped
2L (8 cups) water
1 large Massel vegetable stock cube
325g (1 1/2 cups) red split lentils
1 bunch English spinach, ends trimmed, washed, finely shredded
1 tbs garam masala
3 tsp ground cumin
Lebanese bread, to serve

Method

1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the water and stock cube. Increase the heat to high. Bring to the boil.

2. Add the lentils and stir until well combined. Reduce heat to medium and simmer, uncovered, stirring occasionally, for 15 minutes or until the lentils are tender. Add the spinach and cook, stirring, for 3-4 minutes or until the spinach just wilts. Add the garam masala and cumin, and stir until well combined. Taste and season with salt and pepper.

3. Ladle the soup among serving bowls and serve with Lebanese bread.

Notes

To freeze ahead
Prepare the soup to the end of step 2. Set aside for 15 minutes to cool slightly. Ladle the soup into portion-sized freezerproof airtight containers. Label, date and freeze for up to 3 months.

To thaw, place overnight in the fridge.

To reheat, place the soup in a small saucepan. Stir over medium heat until heated through. If you like a thinner consistency, add a little water to the soup. Continue from step 3.

Source
Good Taste - June 2007, Page 21
Recipe by Michelle Southan

More Soup Recipes: 

Moroccan chicken, carrot and chickpea soup
Moroccan Harira
Moroccan chickpea soup
Harira Recipe

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Spinach & yoghurt dip - How to make Spinach & yoghurt dip

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Spinach & yoghurt dip recipe. Enjoy Middle Eastern Cuisine and learn how to make Spinach & yoghurt dip.

Preparation Time 10 minutes
Cooking Time 10 minutes

Ingredients (serves 8)

1 tbs olive oil
1 brown onion, halved, finely chopped
300g baby spinach leaves
1 tsp ground cinnamon
1/2 tsp ground allspice
260g (1 cup) Greek-style natural yoghurt
Salt & freshly ground black pepper
Turkish pide, to serve (see related recipe)

Method

1. Heat the oil in a large frying pan over medium-low heat. Add the onion and cook, stirring, for 8 minutes or until soft. Add the spinach and cook, stirring, for 1 minute or until spinach wilts.

2. Add the cinnamon and allspice and cook, stirring, for 30 seconds or until fragrant. Remove from heat and set aside for 10 minutes to cool.
3. Combine the spinach mixture and yoghurt in a medium bowl. Season with salt and pepper. Transfer to a serving bowl and serve with pide.

Notes
You can make this dip up to 2 days ahead. Store in an airtight container in the fridge. Remove from fridge 15 minutes before serving to bring to room temperature.

Source
Good Taste - October 2004

Good Taste - October 2004, Page 58
Recipe by Rodney Dunn
 
More Middle Eastern Side Dishes

Lemon Cilantro Eggplant Dip
Hummus Dip Recipe
Hummus Dip with Whole Chickpeas
Best Hummus Dip Recipe
Chicken souvlaki recipe
Beef, feta and green onion rissoles

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Spiced almond fish with fattoush recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Spiced almond fish with fattoush recipe. Enjoy Middle Eastern Cuisine and learn how to make Spiced almond fish with fattoush.
 
Ingredients (serves 4)

1/3 cup flaked almonds, finely chopped
1/4 cup dukkah with almonds (see note)
1 teaspoon finely grated lemon rind
4 (150g each) salmon fillets, skin removed, cut into 5cm pieces
vegetable oil, for shallow-frying

Fattoush
1 large Lebanese bread round
2 medium tomatoes, roughly chopped
1 Lebanese cucumber, chopped
1/2 small red onion, halved, thinly sliced
1 cup fresh flat-leaf parsley leaves
2 tablespoons olive oil
2 tablespoons lemon juice

Method

1. Combine almonds, dukkah and lemon rind on a plate. Press fish in mixture to coat. Pour oil into a large frying pan until base is covered. Heat over medium heat. Cook fish for 2 to 3 minutes for medium or until cooked to your liking.

2. Meanwhile, make fattoush Grill bread until browned and crisp. Break into bitesized pieces. Combine tomato, cucumber, onion, parsley, olive oil and lemon juice in a bowl. Add bread. Toss to combine.

3. Serve fish with fattoush.

Notes
Dukkah is an Egyptian spice blend made with roasted nuts, seeds and spices. You can find it in the spices aisle of larger supermarkets.

Source
Super Food Ideas - March 2009, Page 50
Recipe by Cathie Lonnie

More Middle Eastern Recipes: 

Snapper tagine with potatoes and chermoula
Fish with Chickpeas and White Rice
Middle Eastern eggplant salad
Middle Eastern rice and lamb salad
Fattoush
Lebanese Fattoush salad 

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Moroccan chicken, carrot and chickpea soup - How to make Moroccan chicken, carrot and chickpea soup

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Moroccan chicken, carrot and chickpea soup recipe. Enjoy Middle Eastern Cuisine and learn how to make Moroccan chicken, carrot and chickpea soup.

Pot luck? Not so here - this is guaranteed to thrill, warm and delight!

Ingredients (serves 6)

1 tablespoon olive oil
1 medium brown onion, finely chopped
1 medium red capsicum, finely chopped
2 celery stalks, trimmed, finely chopped
2 medium carrots, peeled, chopped
2 teaspoons ground coriander
2 teaspoons ground cumin
1 dried bay leaf
1.6kg whole chicken
1/2 cup pearl barley
2 x 400g cans chickpeas, drained, rinsed
Fresh coriander leaves and harissa (see note), to serve

Method

1. Heat oil in a large, heavy-based saucepan or stockpot over medium-high heat. Add onion, capsicum, celery and carrot. Cook, stirring, for 5 minutes or until onion has softened. Add coriander, cumin and bay leaf. Cook, stirring, for 1 minute or until fragrant.

2. Rinse chicken under cold water. Pat dry with paper towel. Trim excess fat. Add barley, chicken (breast-side down) and 8 cups cold water to pan. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour or until chicken is cooked through. Remove pan from heat. Stand, covered, for 30 minutes. Transfer chicken to a bowl. Cool for 20 minutes. Remove and discard skin and bones. Shred chicken.

3. Return pan to heat. Skim surface. Cover. Bring to the boil. Reduce heat to medium-low. Add shredded chicken and chickpeas. Simmer for 5 minutes or until heated through. Season with salt and pepper. Serve with coriander leaves and harissa.

Notes
Harissa is a hot North African pepper paste. You could use chilli sauce instead.
You can make Moroccan chicken soup 1 day ahead. Make up to end of step 2. Refrigerate overnight. Skim fat from surface. Continue recipe.

Source
Super Food Ideas - July 2010
Recipe by Kirrily La Rosa

More Middle Eastern Recipes:

Harira Recipe
Moroccan chickpea soup
Chicken tagine with preserved lemon
Shrimps with Eggplant and Potato Soufflé
Tashreeb Dajaj
Middle Eastern stuffed roast chicken  

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Turkish pizza recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Turkish pizza recipe. Enjoy Middle Eastern pizza and learn how to make tasty Turkish pizza.

This easy and fast meal is not only family-friendly, it's the winner of this week's budget-friendly food fight.

Ingredients (serves 4)

1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 tablespoon ground coriander
2 teaspoons ground cumin
350g lamb mince
2 tablespoons pine nuts
1 loaf Turkish bread
2 tablespoons tomato paste
150g feta cheese, crumbled
1 large tomato, quartered, seeds removed, diced
1/4 cup fresh flat-leaf parsley leaves, chopped

Method

1. Preheat oven to 200°C. Line a baking tray with baking paper.

2. Heat oil in a large, heavy-based frying pan over medium heat. Add onion and garlic. Cook for 3 minutes or until soft. Add coriander, cumin and mince. Increase heat to high. Cook, stirring with a wooden spoon, for 5 minutes or until browned. Add nuts, and salt and pepper. Cook a further 2 minutes, stirring. Cool.

3. Place bread onto baking tray. Spread with tomato paste. Sprinkle with half the feta. Spoon over mince. Sprinkle with remaining feta. Bake for 15 minutes or until warmed through. Top with tomato and parsley.

Source
Super Food Ideas - September 2003

Super Food Ideas - September 2003, Page 67
Recipe by Dixie Elliott

Similar Recipes: 

Turkish Bread Pizza
Moroccan beef triangles

Easy Pita Pizzas Recipe
Middle Eastern spiced lamb pizza
Middle Eastern pastries 

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Almond and Caramel Cookies

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Almond and Caramel Cookies  Recipe. Enjoy Middle Eastern Desserts and learn how to make Almond and Caramel Cookies.

Preparation time :     20 minutes
Cooking time :     20 minutes
Serves: 8 persons

Ingredients

1½ cups plain flour or 210 g, sifted
1 tablespoon cocoa powder
2/3 cup butter or 130 g, softened
¼ cup brown sugar or 50 g
1 egg yolk

For the topping:
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
¼ cup butter or 50 g
¼ cup brown sugar or 50 g
½ cup toasted almonds or 75 g, chopped

Preparation

Combine flour and cocoa powder in a bowl and rub in the butter with the fingers to breadcrumbs, add the sugar and the egg yolk and mix to form firm dough.

Press the dough into a greased 28cm x 23cm rectangular cake tin lined with a baking paper, and bake in 190ºC preheated oven for 15 minutes. Leave the dough to cool in the tin.

Place NESTLÉ® Sweetened Condensed Milk , butter and brown sugar in a non-stick saucepan, cook and keep stirring over low heat for 5-6 minutes or until the caramel is pale golden and thick. Fold with the toasted almonds.

Pour and spread the caramel over the dough in the tin then leave to cool completely.

Cooking tips :     Add few drops of water to the dough base if it's firm and difficult to spread in the tray.

Serving tips :     Garnish the top with melted dark and white chocolate and sprinkle with ground pistachio then place it in the fridge for 3 hours before slicing.

More Dessert Recipes:

Stuffed Dates
Middle eastern fig pastries
Christmas cupcakes
Eish El-Saraya
Umm Ali Recipe
Layali Lubnan Recipe 

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Stuffed Dates

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Stuffed Dates Recipe. Enjoy Middle Eastern Desserts and learn how to make Stuffed Dates .

Preparation time : 20 minutes
Serves: 18 persons

Ingredients

1½ cups ground almonds or 400 g
2½ cups icing sugar or 300 g
1½ tablespoons rose water
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
1¼ kg dried dates, Sagii dates are preferable
200 g almonds, or 1⅓ cups, boiled and skinned
1½ cups pistachio nuts or 200 g

Preparation

Mix gently the almond powder, icing sugar, rose water and NESTLÉ® Sweetened Condensed Milk ; avoid over-mixing or else the dough becomes oily.

Cut each piece of date at one side lengthwise and remove the seed, stuff it with 2 pieces of almond or 3 pieces of pistachio.

Take a small piece of the almond paste already prepared, roll with your hand giving oval shape and put inside.

Serving tips :     You can dip with pistachio powder the top of the date filled with pistachio, and dip with crushed roasted almond the dates filled with almonds. 

More Dessert Recipes:

Middle eastern fig pastries
Christmas cupcakes
Eish El-Saraya
Umm Ali Recipe
Layali Lubnan Recipe
Pistachio Baklava

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Traditional Moroccan Couscous with Chicken

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Traditional Moroccan Couscous with Chicken  Recipe. Enjoy Moroccan cooking recipes and learn how to make Traditional Moroccan Couscous with Chicken.

Preparation time :     15 minutes
Cooking time :     35 minutes
Serves: 6 persons 

Ingredients

2 tablespoons olive oil
1 large onion or 200 g, chopped
500 g skinned chicken breasts
3 cloves garlic, crushed
½ cup fresh parsley or 35 g, chopped
¾ teaspoon ground cardamom
¾ teaspoon ground coriander
¾ teaspoon dried ginger powder
¾ teaspoon ground black pepper
¼ teaspoon saffron filaments
3 medium tomatoes or 450 g, diced
2 medium carrots or 200 g, cut into cubes
1 small cinnamon stick
1 cup water or 250 ml
2 cubes MAGGI® Chicken Less Salt Bouillon
1 can canned chickpeas or 400 g, drained
2 medium zucchini or 200 g, cut into cubes

Preparation

Warm oil in a large pan and fry onions over medium heat for 3-4 minutes or until tender. Add chicken, garlic, parsley, all spices and saffron. Cook for 4-5 minutes.

Add tomatoes, carrot, cinnamon, water and MAGGI® Chicken Less Salt Bouillon cubes. Bring to boil, cover and simmer for 20 minutes or until chicken is almost tender.

Add chickpeas and zucchinis and cook for 10 minutes or until cooked.

Serve with cooked couscous.

Other tips :     Carrots are the richest source of Vitamin A. Being an antioxidant, Vitamin A is a potent anti-cancer compound.

Nutritional Information:
Fats :     11.00 g
Protein :     22.00 g
Carbohydrate :     29.00 g
Energy :     303.00 Kcal

More Couscous Recipes:

Moroccan meatballs with herb couscous
Middle Eastern Chicken Pot and Butter-Nut Couscous
Couscous with Lamb Stew
Couscous with 7 Vegetables

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Stuffed Tomato with Frike

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Stuffed Tomato with Frike Recipe. Enjoy Middle Eastern cooking recipes and learn how to make Stuffed Tomato with Frike.

Preparation time :     35 minutes
Cooking time :     1 hour, 10 minutes

Ingredients

10 small tomatoes or 1 kg
2 tablespoons olive oil
1 medium onion or 125 g, chopped
200 g lean minced beef
1½ cups frike or 240 g, washed, soaked for ½ hour and drained
2 tablespoons fresh parsley, finely chopped
2 tablespoons coriander leaves, finely chopped
½ cup mushrooms or 50 g, finley chopped
2 cubes MAGGI® Chicken Less Salt Bouillon
¼ teaspoon ground black pepper
2½ cups water or 625 ml

Preparation

Cut with a sharp knife the top part of the tomato (stem part facing the bottom side) and hollow the tomato to empty the pulp from inside and set them aside. Chop the pulps and set them aside too.

Heat the oil in a medium saucepan and cook onion until tender then add the beef and stir for 5 minutes or until beef is cooked.

Add frike, parsley, coriander, mushroom, MAGGI® Chicken Less Salt Bouillon cubes, black pepper and the chopped tomato pulps and stir for 5 minutes. Add water and bring to boil with occasional stirring then cover and simmer over a low heat for 25 minutes or until frike is well cooked. Set aside to cool a little.

Fill the empty tomatoes with the prepared frike and place them in a baking tray greased with little of olive oil and bake in a 200˚C preheated oven for 35 minutes or until tomato is cooked.

Remove from oven and serve.

Serving tips :     Serve with low fat yogurt.

Nutritional Information:
Fats :     12.00 g
Protein :     16.00 g
Carbohydrate :     49.00 g
Energy :     356.00 Kcal

More Main Dish Recipes:

Eggplant Musakaa
Lemon Cilantro Eggplant Dip
Stuffed Baby Zucchini and Eggplant with Beef Shanks
Middle Eastern eggplant salad
Hummus Dip

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Shrimps with Eggplant and Potato Soufflé

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Shrimps with Eggplant and Potato Soufflé Recipe. Enjoy cooking recipes and learn how to make Shrimps with Eggplant and Potato Soufflé.

Preparation time :     30 minutes
Cooking time :     35 minutes
Serves: 7 persons

Ingredients

1 cup vegetable oil, for deep frying
2 medium eggplants or 500 g, peeled and sliced
2 tablespoons olive oil
1 medium onion or 125 g, sliced
2 cloves garlic, crushed
1 cup mushrooms or 100 g, cut into quarters
750 g peeled shrimps, cleaned and cut lengthwise
2 cubes MAGGI® Chicken Bouillon
2 medium tomatoes or 300 g, peeled and pureed
1 tablespoon tomato paste
¼ teaspoon ground black pepper
2 tablespoons fresh parsley, chopped

For the potato:
4 medium potatoes or 1 kg, cut into large cubes and boiled
½ cup milk or 125 ml
2 tablespoons butter
Pinch of salt
Pinch of white ground pepper
1 cup mozzarella cheese or 100 g, grated 

Preparation

Heat oil in pan and fry the eggplant slices until golden and set them aside on a kitchen towel to absorb any excess oil.

In a medium saucepan, warm olive oil and sauté onion until tender. Add garlic, mushroom and shrimps; stir over a medium heat for 3 minutes then add MAGGI® Chicken Bouillon , tomato, tomato paste and black pepper. Bring to boil and simmer for 5 minutes. Remove from heat; Stir in parsley and set aside.

Mash the potato with milk, butter, salt and pepper.

Line the prepared eggplant slices in an oven proof dish, place shrimps mixture on top and the potato mixture over.

Sprinkle the cheese over the potato and bake in a preheated oven at 250˚C for 15 minutes or until the top is golden in color.

Cooking tips :     It’s easier to use a piping bag for placing the potato mixture on top.

Nutritional Information:
Fats :     15.00 g
Protein :     30.00 g
Carbohydrate :     34.00 g
Energy :     391.00 Kcal

More Fish Recipes: 

Snapper tagine with potatoes and chermoula
Snapper, mussel and harissa salad
Fish with Chickpeas and White Rice Recipe
Samak Eish Recipe
Moroccan Fish Bastila 

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