Saffron & chickpea pilaf recipe - How to make Saffron & chickpea pilaf

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Saffron & chickpea pilaf recipe. Enjoy the  Middle Eastern Cuisine and learn how to make Saffron & chickpea pilaf.

Preparation Time 10 minutes
Cooking Time 30 minutes

Ingredients (serves 8)

40g butter
1 brown onion, halved, thinly sliced
1/2 tsp saffron threads
400g (2 cups) long-grain white rice
1 x 400g can chickpeas, rinsed, drained
750ml (3 cups) chicken stock
Salt & freshly ground black pepper

Method

Melt butter in a medium saucepan over medium-low heat until foaming. Add onion and saffron and cook, stirring, for 6 minutes or until onion softens.

Add the rice and stir to coat. Add the chickpeas and stock, and bring to the boil. Reduce heat to low and cook, covered, for 20 minutes or until rice is tender and liquid is absorbed. Remove from heat and set aside for 5 minutes to stand.

Transfer to a large bowl to serve.

Notes

You can make this pilaf 1 hour before serving the main. Cover and set aside.

Source
Good Taste - October 2004, Page 60
Recipe by Rodney Dunn 

More Middle Eastern Food Recipes:

“Maklooba”: Upside-Down Mediterranean Chicken, Veggies, Pinenuts and Rice
Stuffed Baby Zucchini and Vine Leaves with Lamb Chops
Cabbage Rolls with Lamb
Stuffed Baby Zucchini and Eggplant with Beef Shanks
Stuffed Tomato with Frike
Middle Eastern stuffed roast chicken 

Save and share Saffron & chickpea pilaf recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Iskender kebab recipe - how to make Iskender kebab

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

Turkey is famous for its delicious, delicately spiced kebabs and this version is a favorite.

Preparation Time 30 - 150 minutes
Cooking Time 40 minutes

Ingredients (serves 4)

2 brown onions, coarsely grated
60ml (1/4 cup) fresh lemon juice
60ml (1/4 cup) olive oil
800g lamb eye of loin (backstrap), cut into 3cm pieces
260g (1 cup) Greek-style natural yoghurt
2 garlic cloves, crushed
2 tsp sweet paprika
1/4 tsp chilli powder
375ml (1 1/2 cups) passata (tomato pasta sauce)
125ml (1/2 cup) water
1 x 400g loaf Turkish bread
2 tomatoes, halved
4 long fresh green chillies
Shredded iceberg lettuce, to serve
Bought tabouli, to serve

Method

Combine the onion, lemon juice and 2 tablespoons of oil in a bowl. Add lamb and toss to coat. Cover with plastic wrap. Place in the fridge for 2 hours to marinate.

Combine the yoghurt and half the garlic in a small bowl. Cover and place in the fridge.

Heat the remaining oil in a medium saucepan over low heat. Add the remaining garlic and cook, stirring, for 1 minute or until soft. Add the paprika and chilli and cook for 30 seconds or until aromatic. Add the passata and water and simmer, stirring occasionally, for 20 minutes or until the sauce thickens.

Remove the lamb from the marinade and season with salt and pepper. Thread the lamb onto 4 metal skewers.

Preheat a barbecue or large chargrill on high. Add the lamb and cook, turning occasionally, for 10 minutes or until golden and cooked through. Transfer to a plate and cover with foil to keep warm.

Cut the bread crossways into 5 pieces then cut each piece in half horizontally. Add the bread, tomato, and chillies to the barbecue and cook for 2 minutes each side or until charred. Cut the bread into 2cm pieces.

Divide the bread, tomato, chillies, lettuce and tabouli among serving plates. Top with the lamb skewers and drizzle over the passata mixture. Serve with the yoghurt sauce.

Notes
You will need 4 long metal skewers for this recipe.

Source
Good Taste - June 2008, Page 98
Recipe by Alison Adams

More Middle Eastern Food Recipes:

Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous
Turkey with Kabsah Spices
Lamb Rack With Maghrabia Biryani (served with Torlly)
Stuffed Baby Zucchini and Vine Leaves with Lamb Chops
Cabbage Rolls with Lamb
Stuffed Baby Zucchini and Eggplant with Beef Shanks  

Save and share Iskender kebab recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Lebanese kibbeh burgers recipe

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

Bite into a taste of Lebanese heaven with these gourmet lamb burgers topped with crunchy tomato and pine nut salad, spinach and hummus.

Ingredients (serves 4)

1/2 cup burghul (see note)
3/4 cup flat-leaf parsley leaves
500g lean lamb mince
3 green onions, thinly sliced
1/3 cup mint leaves, finely chopped
1 egg, lightly beaten
1 cup semi-dried tomatoes
2 tablespoons pine nuts, toasted
1/2 small lemon, juiced
1/4 cup olive oil
4 Turkish bread rolls, split, toasted
80g baby spinach
200g hommus

Method

Place burghul in a bowl and cover with cold water. Stand for 10 minutes. Pour into a sieve. Stand for 20 minutes to drain. Transfer to a large bowl.

Finely chop 1/4 cup parsley. Add to burghul with mince, green onion, mint and egg. Using clean hands, shape mixture into four 2cm-thick patties. Place on a plate. Cover and refrigerate for 30 minutes.

Place tomatoes, pine nuts, remaining cup parsley leaves, 1 tablespoon lemon juice and 1 tablespoon oil in a bowl. Season with pepper. Stir to combine. Cover and set aside.

Heat remaining 2 tablespoons oil in a large, non-stick frying pan over medium heat. Cook lamb patties for 4 minutes each side or until cooked through.

Top bread roll bases with spinach, tomato salad, patties and hommus. Cover with bread roll tops. Serve.

Notes

Burghul (or bulgur) is also known as cracked wheat. You can find it in the health food aisle of your supermarket.

Source
Super Food Ideas - December 2005, Page 91
Recipe by Dixie Elliott

More Middle Eastern Recipes:

Chicken or Lamb Patty Pockets
DIY kofta burgers
Low-fat Kofta Curry
Lamb Kofta
Spicy lamb kofta kebabs with houmous dressing
Moroccan meatballs with herb couscous

Save and share Lebanese kibbeh burgers recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Chicken Shawarma Recipe

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

Ingredients:

Servings: 4

1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground cardamom
1 tablespoon chili powder
1 teaspoon smoked paprika
1 tablespoon grill seasoning, recommended brand Montreal
1 lemon, Juice of, divided
2 large garlic cloves, grated, finely chopped
5 tablespoons extra-virgin olive oil, divided
4 chicken breasts, boneless, skinless (about 6 to 8 ounces each)
1 large onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/4 cup tahini
1 1/2 cups Greek yogurt
4 pita bread

Directions:

1. Preheat an indoor or outdoor grill to high.

2. In a bowl, combine the coriander, cumin, cardamom, chili powder, paprika and grill seasoning. And the juice of half a lemon, the garlic and about 3 tablespoons olive oil and stir until it is paste-like.

3. Slather the mixture all over the chicken until it is well-coated.

4. Transfer to the grill and cook on each side for 6-7 minutes, until cooked through.

5. Remove from the grill and let the chicken rest before thinly slicing.

6. Once the chicken is working, preheat a large skillet over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Once you see the oil ripple, add the onions and peppers, and season with some salt and pepper.

7. Cook, stirring frequently, for about 5 minutes until the veggies start to wilt. Once the onions are working make the sauce: In a bowl, combine the juice of the remaining half lemon, the tahini, yogurt, some salt and a small drizzle of olive oil. Mix to combine.

8. Place the pitas on the grill to warm them and give them a light char, about 1 minute on each side. To assemble, place some of the sliced chicken on each pita, top with some of the pepper and onion mixture, and a good dollop of the yogurt-tahini sauce. 

More Middle Eastern Recipes:

Shawarma Spiced Shepherds Cottage Pie
Good Karma Schawarma
Roasted Eggplant Spread
Lebanese Baked Eggplant
Stuffed Tomato with Frike
Eggplant Musakaa   

Save and share Chicken Shawarma Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Shawarma Spiced Shepherds Cottage Pie Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Shawarma Spiced Shepherds Cottage Pie Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Shawarma Spiced Shepherds Cottage Pie.

Ingredients (Serves 8)

2 lbs sweet potatoes
1 lb ground turkey
1 large onion, diced
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1 cup beef broth
2 teaspoons Worcestershire sauce
32 ounces frozen mixed vegetables
2 cups sharp cheddar cheese, shredded

Directions:

1. Peel and quarter potatoes, boil until tender.
2. while potatoes are boiling, brown ground meat until no longer pink.
3. Add onion, seasonings, beef broth and worcestershire;simmer over low heat for 10 minutes or until onions are crisp tender.
4. Remove meat from heat and stir in frozen vegetables. Set aside.
5. Mash potatoes in bowl with butter, add milk to taste.
6. Place beef & veg in 9x11 casserole dish. Top with shredded cheddar.
7. Spread mashed potatoes on top. Use a fork to make peaks in the potatoes if you wish.
8. Bake uncovered in 400 degree F oven until bubbling and brown. (about 40 minutes).

More Middle Eastern Recipes:

Good Karma Schawarma
Roasted Eggplant Spread
Lebanese Baked Eggplant
Stuffed Tomato with Frike
Eggplant Musakaa
Lemon Cilantro Eggplant Dip

Save and share Shawarma Spiced Shepherds Cottage Pie Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

“Maklooba”: Upside-Down Mediterranean Chicken, Veggies, Pinenuts and Rice

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try“Maklooba”: Upside-Down Mediterranean Chicken, Veggies, Pinenuts and Rice Recipe. Enjoy the Middle Eastern Cuisine and learn how to make “Maklooba”: Upside-Down Mediterranean Chicken, Veggies, Pinenuts and Rice.
 
Ingredients:

    1 large eggplant, sliced
    1 large cauliflower, cut into florets
    1 medium onion, sliced
    1 large potato, sliced
    1 lb chicken (you can use any parts of the chicken, beef or lamb)
    1 1/2 cups basmati rice
    2 tablespoons olive oil
    1 chicken bouillon cube (I use Maggi brand)
    salt
    black pepper
    cumin
    garlic powder
    water
    cinnammon
    allspice
    vegetable oil for frying
    parsley or pine nuts for garnish (optional)

How to:

1. Soak the basmati rice in water for ~30 minutes. (I usually soak it while I am fying the veggies).

2. Heat vegetable oil in a frying pan.

3. Add the eggplant (~2 1/2 cups), 1 teaspoon garlic, 1/2 tablespoon salt, 1/2 teaspoon pepper and fry the eggplant.

4. Remove and place onto a paper towel to drain the excess oil.

5. Add the cauliflower florets, 1 tablespoon cumin, 1 teaspoon salt, 1/2 teaspoon garlic, 1/2 teaspoon pepper and fry the florets.

6. Add the potato 1/4 teaspoon salt and 1/4 teaspoon garlic powder to the frying pan and fry potato.

7.  Place remaining veggies onto a paper towel to drain excess oil.

8. In a large saucepan, add 2 tablespoons olive oil and the onion. Cook until onion gets yellowishh in color.

9. Add the 1 lb of chicken. ( I use chicken breasts only since we love white meat and it’s healthier but you can use any part of the chicken or even a whole chicken). Add 2 teaspoons cinnammon, 1 teaspoon allspice, 1 chicken bouillon cube and 2 cups of water.

10. Boil the chicken for about 25-30 minutes on medium-low heat. This will allow the water to have a very tasty chicken flavor. The water should reduced somewhat.

11. Add the fried vegetables directly on top.

12. Drain the rice and add it on top of the fried vegetables and add about 2 more cups of water to ensure rice is covered in water.

13. Cover and let cook for ~40-50 minutes until all of the water is used up.

14. Turn off the stove and wait at least 20 minutes before serving this will help to ensure your rice is fluffy. It will also help to maintain the compsure of the dish when you flip it.

15. Keep in pot until you are ready to serve. When you are ready, remove cover and place serving dish on top of pot.

16. Quickly flip over and make sure you do not lose any of the ingredients. ( Flip quickly and remove pot slowly.)

17.Serve with yogurt and Jerusalem Salad.

18.  Remove the pot. You can garnish with parsley or pine nuts.

19. Enjoy!!

Serves: 6-8

More Middle Eastern Food Recipes:

 Stuffed Baby Zucchini and Vine Leaves with Lamb Chops
Cabbage Rolls with Lamb
Stuffed Baby Zucchini and Eggplant with Beef Shanks
Stuffed Tomato with Frike
Middle Eastern stuffed roast chicken
How to Make Stuffed Cabbage Rolls

Save and share “Maklooba”: Upside-Down Mediterranean Chicken, Veggies, Pinenuts and Rice recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Mezze plate recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Mezze plate recipe. Enjoy quick & easy Middle Eastern food and learn how to make Mezze plate.


Preparation Time 30 minutes

Ingredients (serves 8)

160g wholemeal pita bread, toasted, to serve
Labneh
520g (2 cups) natural yoghurt
1/2 tsp sea salt flakes
Extra virgin olive oil, to serve
Ground smoked paprika, to serve
Fresh continental parsley leaves, to serve
Spiced chickpea puree
2 x 440g cans chickpeas, rinsed, drained
125ml (1/2 cup) extra virgin olive oil
125ml (1/2 cup) fresh lemon juice
2 garlic cloves, crushed
1 long fresh red chilli, deseeded, finely chopped
1 tsp ground cumin
Salt & freshly ground black pepper
Extra virgin olive oil, extra, to serve
Parsley, feta & pine nut dip
2 bunches fresh continental parsley, leaves picked
1 garlic clove, crushed
80g (1/2 cup) toasted pine nuts, finely chopped
100g feta, chopped
125ml (1/2 cup) extra virgin olive oil
60ml (1/4 cup) fresh lemon juice
Freshly ground black pepper
Toasted pine nuts, extra, to serve

Method

To make the labneh, place a fine sieve over a large bowl. Line the sieve with a double layer of wet muslin. Combine the yoghurt and sea salt flakes in a medium bowl. Pour the yoghurt mixture into the sieve, cover with plastic wrap and place in the fridge overnight to drain.

To make the spiced chickpea puree, place the chickpeas, oil, lemon juice, garlic, chilli and cumin in the bowl of a food processor and process until coarsely chopped. Taste and season with salt and pepper.

To make the parsley, feta & pine nut dip, place the parsley, garlic and pine nuts in the bowl of a food processor and process until finely chopped. Add the feta, oil and lemon juice and process until well combined. Taste and season with pepper.

Turn the labneh onto a serving plate. Drizzle with oil and sprinkle with paprika and parsley. Place the spiced chickpea puree in a serving bowl and drizzle with oil. Place the parsley, feta & pine nut dip in a serving bowl and sprinkle with extra pine nuts. Serve immediately with toasted wholemeal pita bread.

Notes

Prepare this recipe to the end of step 3 up to 1 day ahead. Store in separate airtight containers in the fridge. Continue from step 4, 15 minutes before serving.

Source
Good Taste - February 2006, Page 36
Recipe by Louise Pickford


More Middle Eastern Soup Recipes: 

Falafel Recipe
Falafel Sauce
Tabbouleh with Grilled Vegetables
Spinach fritters
Harissa
Middle Eastern-style lentil & spinach soup  

Save and share Mezze plate recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.