Walnut Baklava Recipe

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

Prep Time: 1 Hr 15 Min | Cook Time: 45 Min | Ready In: 2 Hrs

Ingredients

4 cups finely chopped walnuts
1/4 cup sugar
1 tablespoon ground cinnamon
1 cup butter, melted
1 (16 ounce) package frozen phyllo dough, thawed

Syrup:
1 cup sugar
1/2 cup water
1/4 cup honey
1 teaspoon lemon juice
1 teaspoon vanilla extract

Directions

1. In a bowl, combine the walnuts, sugar and cinnamon; set aside. Grease a 13-in. x 9-in. x 2-in. baking dish with some of the melted butter. Unroll phyllo dough sheets (keep dough covered with plastic wrap while assembling).

2. Place one sheet of phyllo in baking dish; brush with butter. Top with a second sheet; brush with butter. Fold short ends under to fit the dish. Sprinkle with about 1/4 cup nut mixture. Repeat 18 times, layering two sheets, brushing with butter and sprinkling with nut mixture. Top with remaining dough; brush with butter. Cut into 2-in. diamonds with a sharp knife.

3. Bake at 350 degrees F for 45-55 minutes or until golden brown. Meanwhile, in a saucepan, combine the syrup ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Pour over warm baklava. Cool on a wire rack.

Editor's Note: This recipe was tested with Athenos phyllo dough. The phyllo sheets measure 14 in. x 9 in.

Allrecipes.com

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Semolina slice with rosewater syrup
Othmaliye Bil-Kishta
Semolina and Pistachio Cake
Almond and Caramel Cookies

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Baklava Recipe - How to Make Baklava

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

Ingredients

1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey

Directions

1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.

2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.

3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.

4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.

5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Nutritional Information

Amount Per Serving  Calories: 393 | Total Fat: 25.9g | Cholesterol: 27mg

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Semolina cake with strawberries in rose syrup (Basbousa)
Semolina slice with rosewater syrup
Othmaliye Bil-Kishta
Semolina and Pistachio Cake
Almond and Caramel Cookies
Stuffed Dates

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Pita Salad with Tomatoes, Cucumber, and Herbs

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Pita Salad with Tomatoes, Cucumber, and Herbs Recipe. Enjoy salad dishes and learn how to make Pita Salad with Tomatoes, Cucumber, and Herbs.


YIELD: 8 servings (serving size: 1 1/4 cups)

Ingredients

3 (7-inch) pitas
4 cups coarsely chopped romaine lettuce
2 cups diced English cucumber
2 cups halved cherry tomatoes
2/3 cup (3 ounces) crumbled feta cheese
1/2 cup finely chopped red onion
1/2 cup chopped fresh mint
1/4 cup thinly sliced green onions
1/4 cup finely chopped fresh flat-leaf parsley
6 tablespoons fresh lemon juice
1 teaspoon sugar
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/4 cup extra-virgin olive oil

Preparation

1. Preheat oven to 375°.

2. Arrange pitas on a baking sheet. Bake at 375° for 14 minutes or until dry and crisp, turning after 7 minutes. Set aside; cool.

3. Combine lettuce and next 7 ingredients (through parsley) in a large bowl. Break pitas into bite-sized pieces. Add pitas to salad; toss gently to combine.

4. Combine juice, sugar, pepper, and salt in a bowl; gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss well to coat. Let stand 30 minutes; serve at room temperature. 

Nutritional Information (Amount per serving)

Calories: 183
Fat: 10g
Saturated fat: 2.9g
Monounsaturated fat: 5.6g
Polyunsaturated fat: 1g
Protein: 4.9g
Carbohydrate: 19.6g
Fiber: 2.3g
Cholesterol: 11mg
Iron: 1.5mg
Sodium: 386mg
Calcium: 107mg

Diane Morgan, Cooking Light July 2009


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Tabbouleh Recipe
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Shakshouka - Paprika Tomatoes with Poached Eggs (Shakshouka)

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Paprika Tomatoes with Poached Eggs (Shakshouka) Recipe. Enjoy quick & easy recipes and learn how to make Paprika Tomatoes with Poached Eggs (Shakshouka).

Traditionally, cooks in Tunisia and Israel use a lot of olive oil when making this one-pan tomato and egg dinner, but this lighter version still has enough to help free the tomatoes' lycopene.

Yield: Serves 2
Time: 45 minutes.

Ingredients

1 1/2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 1/2 tablespoons hot or sweet Spanish or Hungarian paprika
About 1/2 tsp. kosher salt
3 large garlic cloves, peeled
1 large poblano chile, stemmed, seeded, and chopped
1 to 2 tbsp. extra-virgin olive oil
2 tablespoons tomato paste
1 1/2 pounds Roma tomatoes, halved lengthwise
4 large eggs
Freshly ground black pepper

Preparation

1. Put coriander, cumin, paprika, and 1/2 tsp. salt in a mortar and pound until crushed; or seal in a plastic bag and crush with a rolling pin. Add garlic and pound into a paste. Set aside.

2. In a 10-in. frying pan over medium heat, cook chile in 1 tbsp. oil, stirring often, until well browned, 10 to 12 minutes. Add spice mixture and tomato paste and cook, stirring, until fragrant, about 1 minute. Stir in 3/4 cup water, then tomatoes. Cook, turning tomatoes occasionally, until softened, 10 to 20 minutes; add more water, 1/4 cup at a time, if mixture starts to get dry (you should see juices around tomatoes).

3. With a wooden spoon, make 4 depressions in tomato mixture and crack an egg into each. Season with salt and pepper. Cover and cook until eggs are set but yolks are still runny, about 5 minutes.

4. If you like, drizzle the shakshouka with 1 tbsp. oil, then scoop onto plates and serve with crusty bread.

Note: Nutritional analysis is per serving.

Nutritional Information (Amount per serving)

Calories: 372
Calories from fat: 29%
Protein: 19g
Fat: 12g
Saturated fat: 4.8g
Carbohydrate: 30g
Fiber: 6.6g
Sodium: 598mg
Cholesterol: 424mg

Sunset September 2009

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Kibbeh Meatballs with Spiced Yogurt Sauce recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Kibbeh Meatballs with Spiced Yogurt Sauce Recipe. Enjoy Middle Eastern side dishes and learn how to make Kibbeh Meatballs with Spiced Yogurt Sauce. 

YIELD: 10 servings (serving size: 2 meatballs and 3 tablespoons sauce)

Ingredients

1 1/2 cups plain nonfat Greek-style yogurt
1 cup shredded seeded cucumber
1/2 teaspoon ground cumin
1/2 teaspoon minced garlic
1/8 teaspoon salt
1/8 teaspoon black pepper
3/4 cup uncooked bulgur
2 cups cold water
1 pound lean ground lamb (20% fat)
1/4 cup minced shallots
1/4 cup minced fresh parsley
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1 tablespoon olive oil

Preparation

1. Combine first 6 ingredients; chill.

2. Combine bulgur and 2 cups water in a medium bowl. Let stand 30 minutes; drain bulgur through a fine sieve, pressing out excess liquid. Combine bulgur, lamb, and next 7 ingredients (through red pepper) in a food processor; process just until smooth. Cover and chill 30 minutes. Form lamb mixture into 20 (2 1/2-inch) football-shaped meatballs.

3. Heat oil in nonstick skillet over medium-high heat. Add meatballs to pan; cook 12 minutes, browning on all sides. Serve with sauce.

Cooking Light September 2009

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Lamb Kabobs with Tzatziki Sauce

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lamb Kabobs with Tzatziki Sauce Recipe. Enjoy Middle Eastern grilling and learn how to make Lamb Kabobs with Tzatziki Sauce.

Cook Time: 8 min | Yield: 6 servings (makes roughly 12 kabobs)

Ingredients

12 (6-inch) wooden skewers
1 1/2 pounds ground lamb 2 scallions, finely chopped
2 teaspoons onion powder 2 teaspoons chopped fresh oregano leaves
1 teaspoon chopped fresh rosemary leaves
1 teaspoon garlic powder 1 teaspoon ground cumin 1/2 teaspoon dried thyme

Directions

Salt and freshly ground black pepper Oil, for brushing 1 bag pita bread, at least 6 loaves

Tzatziki Sauce, recipe follows

Preheat grill to high.

Soak skewers in water for 25 to 30 minutes. In a large bowl combine lamb, scallions, onion powder, oregano, rosemary, garlic powder, cumin, thyme, salt and pepper, to taste. Form meat around skewers, making an oblong sausage shape pressing and securing firmly. Refrigerate 30 minutes. Remove skewers from refrigerator. Brush grill with oil. Grill kabobs until charred on the outside and medium-rare on the inside, turning only once, about 3 minutes each side. Brush pita lightly with oil, and grill briefly on both sides to warm. Remove lamb kabobs from skewers and place 2 on each pita. Drizzle with Tzatziki Sauce to serve.

Tzatziki Sauce

2 cups Greek strained yogurt
1/2 cucumber, seeded and chopped
1 garlic clove
2 1/2 teaspoons hot sauce (recommended: Frank's Red Hot)
1 teaspoon lemon juice
Salt and freshly ground black pepper

Special equipment: food processor Add the yogurt, cucumber, garlic, hot sauce, lemon juice and zest in a food processor and blend until smooth. Season with salt and pepper, and transfer to a bowl. Refrigerate at least 1 hour before serving.

Yield: 2 1/2 cups

Recipe courtesy Sunny Anderson, 2009
Show: Cooking for Real - Episode: Opa!

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Spice Rubbed Lamb Pops Recipe - How to Make Spice Rubbed Lamb Pops

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Spice Rubbed Lamb Pops recipe. Enjoy Middle Eastern Grilling and learn how to make Spice Rubbed Lamb Pops. 

Cook Time: 5 min | Level: Easy | Yield: 4 servings

Ingredients

1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 1/4 pound lamb (top round) trimmed of fat and cut into 1/2-inch by 2 1/2-inch strips

Directions

12 skewers, if wooden soak in water for 10 minutes

Preheat the grill or a grill pan.

In a small bowl combine the cumin, coriander, cinnamon, pepper and salt. In a large bowl sprinkle the spice mixture over the lamb strips and toss to coat.

Thread 1 piece of lamb onto each skewer and grill over medium-high heat for 4 to 5 minutes, turning once.

2006, Ellie Krieger, All rights reserved
Show: Healthy Appetite with Ellie Krieger Episode: Thrill of the Grill

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Good Karma Schawarma

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Hummus Pit-zas Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Hummus Pit-zas Recipe. Enjoy quick & easy recipes and learn how to make Hummus Pit-zas.


Cook Time: 12 min | Level: Easy | Yield: 6 servings

Ingredients

6 (6-inch) pitas
1/2 pint container store bought plain hummus
1/2 cup prepared olive tapenade
3 cups shredded provolone or mozzarella or a combination of the 2
6 anchovies, chopped, optional
3 whole roasted red peppers, drained, chopped
1 can artichoke hearts in water, 6 hearts, drained well and chopped
1/2 cup sliced pepperoncini, chopped, optional
Handful of flat-leaf parsley, chopped

Directions

Preheat oven to 400 degrees F.

Arrange the pitas on baking sheets or sheets. In a bowl combine the hummus and the olive tapanade. Spread the hummus on pitas and top with cheese, like pizza. Combine the chopped anchovies, peppers, artichokes, and pepperoncini. Cover the pizzas with the chopped mixture. Bake 10 to 12 minutes to melt cheese and crisp the pitas. Cut pizzas into wedges and garnish with parsley.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals - Episode: 30 Minute Decathlon

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Red Pepper Hummus with Toasted Pita Triangles

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Red Pepper Hummus with Toasted Pita Triangles recipe. Enjoy Middle Eastern Cuisine and learn how to makeRed Pepper Hummus with Toasted Pita Triangles.

Cook Time: 8 min | Level: Easy | Yield: about 4 to 6 servings

Ingredients

4 whole-wheat pita pockets, cut into triangles
Cooking spray
Garlic salt
1 (15-ounce) can chickpeas, drained
1 cup sauteed red peppers
1/4 cup tahini (sesame paste)
2 tablespoons fresh lemon juice
3 to 4 cloves garlic
1 teaspoon ground cumin
Salt and ground black pepper
2 tablespoons finely chopped fresh parsley leaves

Directions

Preheat oven to 400 degrees F.

Place pita triangles on a large baking sheet and spray the surface with cooking spray. Season the tops with garlic salt. Bake 6 to 8 minutes, until golden brown and crisp.

Meanwhile, rinse and drain 1 can of the chickpeas. Place drained chickpeas in a blender and add red peppers, tahini, lemon juice, garlic, and cumin. Process until smooth. Season, to taste, with salt and black pepper. Transfer to a serving bowl and top with parsley.

Serve hummus with toasted pita triangles arranged alongside.

2006, Robin Miller, All rights reserved
Show: Quick Fix Meals with Robin Miller - Episode: Multitasking

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Tabbouleh Recipe

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

Prep Time: 30 min | Level: Easy | Yield: 8 servings

Ingredients

1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper

Directions

Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

Copyright, 2001, Barefoot Contessa Parties!, All rights reserved
Show: Barefoot Contessa - Episode: The Mediterranean Feast

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Save and share Tabbouleh recipe

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Hummus - How to Make Hummus

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Hummus Recipe. Enjoy quick & easy recipes and learn how to make Hummus.

Prep Time: 10 min | Level: Easy | Yield: about 2 3/4 cups

Ingredients

4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
8 dashes hot sauce

Directions

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

Copyright, 1999, The Barefoot Contessa Cookbook, All rights reserved
Show: Barefoot ContessaEpisode: The Mediterranean Feast

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Save and share Hummus recipe 

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Chicken or Lamb Patty Pockets

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Chicken or Lamb Patty Pockets recipe. Enjoy Middle Eastern Cuisine and learn how to make Chicken or Lamb Patty Pockets.

Cook Time: 6 min | Level: Easy | Yield: 4 servings

Ingredients

Handful cilantro leaves
Handful mint leaves
Handful basil leaves
1 cup Greek style plain yogurt
1 tablespoon cumin, a palm full
1 tablespoon plus 1 teaspoon grill seasoning blend, 1 1/3 palm fulls (recommended: McCormick Montreal Seasoning)
1 1/2 pounds ground chicken or ground lamb
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 pita pockets
1 cup mango chutney
8 leaves tender lettuce

Directions

Spiced exotic chips recommended: Taro root chips)

Place the herbs in a food processor and pulse grind them into a fine chop. In a bowl combine the herbs, yogurt, cumin and grill seasoning. Add the meat and mix to combine.. Form into 4 large, very thin patties. Wash up and preheat a large nonstick skillet with a couple tablespoons extra-virgin olive oil over medium-high heat. Cook patties 3 to 4 minutes on each side. Heat a small second skillet over high heat and blister the pitas on each side. Cut tops off the bread and fill pita pockets with patties, lettuce and chutney.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals - Episode: Get Curry'd Away

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Middle Eastern Fire-Roasted Eggplant Dip: Babaganoush

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Middle Eastern Fire-Roasted Eggplant Dip: Babaganoush Recipe. Enjoy Middle Eastern Cuisine and learn how to make Middle Eastern Fire-Roasted Eggplant Dip: Babaganoush.

Cook Time: 15 min | Level: Easy | Yield: 4 cups

Ingredients

2 large eggplants
1 lemon, juiced
2/3 cup tahini (sesame seed paste, available in the international aisle at the supermarket)
1/2 cup minced fresh parsley leaves
Kosher salt and freshly ground black pepper
Pita chips, for dipping

Directions

There are 2 ways to cook the eggplants. The first way, on the stovetop, is my favorite because it yields a much smokier-flavored babaganoush.

For the stovetop method: Turn 2 burners up full-throttle. Place 1 eggplant on each burner and, using a pair of tongs, turn every 5 minutes or so, until the entire surface of eggplant is charred and crispy, about 15 minutes. Don't worry if the eggplant deflates a little. Remove from the burner and place on a plate to cool.

For the oven method: Preheat the oven to 450 degrees F. Prick the eggplants all over with a fork (this keeps the eggplant from exploding in the oven, so don't skip this step). Place on a baking sheet and roast until softened, about 20 minutes. Remove from the oven and allow to cool.

Regardless of the cooking method you choose, once the eggplant is cool enough to touch with your hands, carefully peel the charred skin off the eggplant. Discard the skin. Move the flesh onto your chopping board, slice off the stem and discard. Using your knife, mince the flesh until almost smooth. Scoop into a bowl.

Add the lemon juice, tahini, parsley, and a little salt and pepper. Whisk together and taste for seasoning. Feel free to add more lemon juice, more salt and pepper... it will vary depending on the size of your eggplant, and how you like your 'ganoush! Serve with pita chips.

Recipe courtesy Aarti Sequeira
Show: Aarti Party - Episode: Belly Dance Night

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Semolina cake with strawberries in rose syrup (Basbousa)

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Semolina cake with strawberries in rose syrup (Basbousa) Recipe. Enjoy Middle Eastern Cuisine and learn how to make Semolina cake with strawberries in rose syrup (Basbousa).
 
Ingredients (serves 8)

125g unsalted butter
165g (3/4 cup) caster sugar
1 teaspoon vanilla extract
2 eggs
250g Greek-style yoghurt, plus extra, to serve
270g (1 1/2 cups) fine semolina
60g (1/2 cup) ground almonds
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
30 whole blanched almonds

Strawberries in rose syrup
330g (1 1/2 cups) caster sugar
1 1/2 tablespoons lemon juice
1 tablespoon rosewater (see note)
500g small strawberries, hulled

Method

1. Preheat oven to 180°C.

2. For cake, using an electric mixer, beat butter, sugar, vanilla and a pinch of salt until light and fluffy. Beat in eggs one at a time until combined, then beat in yoghurt. Sift over semolina, ground almonds, baking powder and bicarbonate of soda, and stir until combined.
  
3. Spoon batter into a greased and baking paper-lined 20cm x 30cm slice tin. Level the top and, with a knife, score lightly into approximately 4cm diamond shapes (or squares) and place a whole almond in the centre of each. Bake for 35 minutes or until a cake tester inserted into the centre comes out clean.
  
4. Meanwhile, for strawberries, combine sugar and 550ml water in a saucepan. Stir over medium heat until sugar dissolves. Add lemon juice, bring to the boil, then simmer for 10 minutes. Place one-third of the syrup in a bowl with the rosewater and strawberries. When the cake is cooked, pour over remaining syrup. Leave cake to cool in tin, then cut as scored.
  
5. Serve cake with strawberries in rose syrup, with a spoonful of extra yoghurt.

Notes
Rosewater is more subtle and aromatic than rosewater essence. Available from Middle Eastern and specialist food stores.

Source
Vogue Entertaining + Travel - October/November 2008, Page 152
Recipe by Sophia Young

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Semolina slice with rosewater syrup

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Semolina slice with rosewater syrup Recipe. Enjoy Middle Eastern Cuisine and learn how to make Semolina slice with rosewater syrup.

Let your belly dance to the fresh flavours of the Middle East for an easy and nutritious dinner party at home.

Makes 24 pieces

Ingredients

2 1/4 cups coarse semolina (see note)
3/4 cup caster sugar
1/2 cup self-raising flour
1/2 cup finely chopped pistachio kernels
125g unsalted butter, melted, cooled
3/4 cup plain Greek-style yoghurt
1 egg, lightly beaten
1/3 cup blanched almonds

Rosewater syrup
1 1/4 cups caster sugar
2 teaspoons rosewater (see note)

Method

1. Preheat oven to 160°C/140°C fanforced. Grease a 3cm-deep, 20cm x 30cm lamington pan. Line base and sides with baking paper, allowing a 2cm overhang at long sides.
  
2. Combine semolina, sugar, flour and pistachios in a large bowl. Combine butter, yoghurt and egg in a bowl. Add yoghurt mixture to semolina mixture. Stir to combine. Spread mixture into prepared pan. Using a damp spatula, smooth top. Using a knife, score slice into 3cm diamond shapes. Place 1 almond in centre of each diamond. Bake for 40 to 45 minutes or until golden and firm to touch.
  
3. Meanwhile, make rosewater syrup: Combine sugar and 3/4 cup cold water in a saucepan over medium heat. Cook, stirring, for 2 to 3 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer, without stirring, for 5 to 7 minutes or until slightly thickened. Stir in rosewater.
  
4. Pour over hot slice in pan. Cool slice in pan. Cut into diamond shapes. Serve.

Notes
Coarse semolina is required to get the right slice texture. You can find it in health food stores. If rosewater is unavailable, you could use teaspoon rosewater essence.

Source
Super Food Ideas - November 2009, Page 80
Recipe by Cathie Lonnie
 
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Mediterranean dipping plate

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Mediterranean dipping plate recipe. Enjoy Middle Eastern Cuisine and learn how to make Mediterranean dipping plate.

A barbecue without dips is like a weekend without sunshine - it's just not half as good as it could be. We can help with the first part...

Preparation Time 15 minutes
Cooking Time 5 minutes

Ingredients (serves 4)

1 bunch asparagus, woody ends trimmed
Olive oil spray
8 thin slices sourdough bread
1 lemon, cut into wedges
1 tbs chopped fresh continental parsley

Beetroot & horseradish dip
1 x 425g can baby beets, drained, coarsely chopped
2 tbs Weight Watchers extra-light sour cream
1 tbs grated horseradish
1 tbs fresh lemon juice

White bean hummus
1 x 400g can cannellini beans, rinsed, drained
2 tbs fresh lemon juice
1 tbs tahini
2 garlic cloves
1/4 tsp ground cumin

Method

1. To make the beetroot & horseradish dip, place the beet, sour cream, horseradish and lemon juice in the bowl of a food processor and process until almost smooth. Transfer to a serving bowl.
  
2. To make the white bean hummus, place the beans, lemon juice, tahini, garlic and cumin in the clean bowl of a food processor and process until smooth. Taste and season with salt and pepper. Transfer to a serving bowl.
  
3. Preheat a barbecue grill on high. Lightly spray the asparagus with olive oil spray. Cook, turning, for 1 minute or until bright green and tender crisp.
  
4. Lightly spray both sides of the bread slices with olive oil spray. Cook for 30 seconds each side until lightly toasted.
  
5. Place the asparagus, sourdough bread, lemon wedges and dips on a serving platter. Sprinkle the beetroot & horseradish dip with chopped parsley. Squeeze 1 lemon wedge over the white bean hummus and season with freshly ground black pepper. Serve.

Notes
You can prepare this recipe to the end of step 2 up to 1 day ahead. Store the beetroot & horseradish dip and the white bean hummus in separate airtight containers in the fridge. Continue from step 3 just before serving.

Source
Good Taste - November 2006, Page 84
Recipe by Heidi Flett

More Middle Eastern Side Dishes

Spinach & yoghurt dip
Lemon Cilantro Eggplant Dip
Hummus Dip Recipe
Hummus Dip with Whole Chickpeas
Best Hummus Dip Recipe
Chicken souvlaki recipe

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Lemon & oregano lamb kebabs

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lemon & oregano lamb kebabs Recipe. Enjoy Middle Eastern food and learn how to make Lemon & oregano lamb kebabs.

Preparation Time 20 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

80ml (1/3 cup) fresh lemon juice
2 tbs extra virgin olive oil
1 tbs dried oregano
2 garlic cloves, crushed
1kg lamb leg steaks, cut into 2.5cm pieces
6 ripe tomatoes, coarsely chopped
1 small red onion, cut into thin wedges
1 1/4 cups fresh continental parsley leaves
100g Greek feta, crumbled
Lemon wedges, to serve
Lebanese bread, to serve

Method

1. Combine the lemon juice, oil, oregano and garlic in a shallow glass or ceramic dish. Thread lamb onto skewers. Add to marinade and turn to coat. Cover and place in fridge for 4 hours to marinate.
  
2. Preheat a chargrill on medium-high. Add half the lamb and cook for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm. Repeat with remaining lamb.
  
3. Combine the tomato, onion, parsley and feta in a bowl. Divide among serving plates and top with lamb. Serve with lemon wedges and bread.

Notes
Note: Allow 4 hours marinating time.

Source
Good Taste - October 2006, Page 98
Recipe by Michelle Southan

More Middle Eastern Recipes:

Moroccan Lamb or Beef Kebabs (Brochettes)
Malai tikka, chicken kebab
Spicy lamb kofta kebabs with houmous dressing
Middle Eastern Skewers with Almond Rice
Good Karma Schawarma
Lemon Cilantro Eggplant Dip  

Save and share Lemon & oregano lamb kebabs recipe

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Othmaliye Bil-Kishta recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Othmaliye Bil-Kishta Recipe. Enjoy Middle Eastern Desserts and learn how to make Othmaliye Bil-Kishta.
 
Preparation time :     30 minutes
Cooking time :     15 minutes

Ingredients

For the othmaliye:
1 kg othmaliye dough
500 ml oil for deep frying
½ cup sugar syrup

For the kishta:
750 ml water
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
2/3 cup corn flour or 90 g

Preparation

For the othmaliye:

Take a small bunch of the othmaliye dough; roll over a small aluminum or stainless steel cup 3 times and press it well to make a round shape. Repeat the same process with different cups until you finish the dough.

Arrange all the cups in one tray and put them in a 150 °C preheated oven for 6 to 8 minutes until dry (the color should remain white).

Remove from the oven and cool them down. Remove the cups and deep-fry the round dry othmaliye in the oil until golden in color.

Cool them down and then sprinkle the syrup with a spoon over the othmaliye and keep aside.

For the kishta:

Combine the water, NESTLÉ® Sweetened Condensed Milk and corn flour; bring to boil and simmer for 1 minute. Put the mixture in the fridge.

To keep fresh and crispy, fill the othmaliye with the kishta upon request and serve.

Serving tips :     Garnish with crushed pistachio and orange blossom in syrup.

More Dessert Recipes:

Semolina and Pistachio Cake
Almond and Caramel Cookies
Stuffed Dates
Middle eastern fig pastries
Christmas cupcakes
Eish El-Saraya

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Semolina and Pistachio Cake recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Semolina and Pistachio Cake Recipe. Enjoy tasty recipes and learn how to make Semolina and Pistachio Cake.

Ingredients

275 g butter, melted
1½ cups semolina or 275 g, coarse
2½ cups pistachio nuts or 375 g, peeled
½ cup sugar or 125 g
1 tablespoon rose water

For the kashta filling:
1 tin NESTLÉ® Sweetened Condensed Milk or 395 g
3 cups water or 750 ml
90 g corn flour
1 tablespoon rose water
1 tablespoon blossom water

For garnishing:
2 tablespoons icing sugar

Preparation

Combine melted butter and semolina and set aside at room temperature for 6 hours. Pulse the pistachio with the sugar and rose water until finely ground but do not over process as the nuts will become oily. Add the pistachio mix to the semolina and mix well. Divide the mixture in half and shape into 2 × 26 cm rounds, on a tray lined with waxed paper. Chill until firm.

To prepare the kashta, combine the NESTLÉ® Sweetened Condensed Milk , water and corn flour in a saucepan. Bring to boil, stirring constantly, and cook until thick. Remove from heat and add the flavoured water, to taste. Cover the surface with plastic wrap and set aside to cool completely.

To assemble the recipe, line a 26cm spring form tin with plastic wrap, crossing at right angles and hanging down the sides. Place one of the pistachio and semolina rounds in the base of the tin, spoon over the cooled kashta and top with the remaining round. Refrigerate for 4 hours before serving, dusted with icing sugar.

Timing Facts
Preparation time :     30 minutes
Cooking time :     10 minutes
Resting time :     6 hours
Cooling time :     4 hours 

More Dessert Recipes:

Almond and Caramel Cookies
Stuffed Dates
Middle eastern fig pastries
Christmas cupcakes
Eish El-Saraya
Umm Ali Recipe

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