Konafa Bel Fosdok Recipe

Photo: Konafa Bel Fosdok Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Konafa Bel Fosdok Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Konafa Bel Fosdok.

Ingredients

1/2 kg konafa (shredded pastry)
1/2 cup melted clarified butter, plus more for greasing pan
2 cups coarsely chopped pistachios
2 1/2 cups simple syrup

Method

-Place konafa in a large bowl and gently separate strands with fingers.
-Grease a round 18? (45cm) slab cake pan with clarified butter. Add half of the konafa and press into a compact, even layer about 3/8? (1cm) thick. Drizzle half the clarified butter evenly over top.
-In a large bowl, mix pistachios with ? cup of the simple syrup.
-Spread pistachio mixture evenly over konafa in pan. Top with remaining konafa, spreading it evenly. Drizzle remaining butter over top, and press down gently.
-Place slab cake pan over medium heat and cook, rotating often for even cooking, for 10 minutes or until golden and crusty on the bottom. Pour off excess clarified butter and reserve it to cook the other side.
-Invert onto a plate, then slip back into the slab cake pan. Drizzle the reserved clarified butter over top. Return to medium heat and cook for 10 minutes more, or until golden and crusty on the bottom.
-Pour remaining 1 1/2 cups syrup over konafa. Cut and serve.
*A slab cake pan is commonly used to prepare Arabian sweets. A regular pan can be used instead; adjust quantities accordingly.

Chef Osama

More Middle Eastern Food Recipes:  

Fresh Dates and Coconut Cake 
Mixed nut baklava
Apple baklava
Mini chocolate Christmas cakes
Treats for reindeer
Individual Christmas cakes  

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Chicken Drumsticks and Peanuts Recipe

Photo: Chicken Drumsticks and Peanuts Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Chicken Drumsticks and Peanuts Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Chicken Drumsticks and Peanuts.

Ingredients

1 tsp garlic, chopped
1 Tbs fresh ginger, chopped
2 Tbs red pepper paste
1/4 Cup soya sauce
1 Cup coconut milk
Salt and pepper
6 Chicken drumsticks
1 Cup flour
1 tsp turmeric powder
1 tsp coriander powder
2 Eggs, lightly beaten
1 Cup peanuts, crusted Oil for frying

Method

- Mix garlic, ginger, pepper paste, soya sauce and coconut milk in a bowl.
- Season the mix with salt and pepper, stir until well combined.
- Keep aside 1/2 cup of the sauce for later use.
- Dip the chicken drumsticks into the sauce mixture, cover and keep refrigerated for at least an hour till the flavor is fully saturated.
- Mix the flour with turmeric, coriander and season with salt and pepper.
- Whisk, a small portion of the remaining sauce (about 3 TBSs) with the egg until fully combined.
- Remove chicken drumsticks from the mixture while keeping a large portion of liquid in it and dip into the flour mixture.
- Shake excess flour, then cover with the egg mixture, and finally with the peanuts.
- Heat the oil in a skillet over a medium heat; fry the chicken drumsticks from all sides until golden brown.
- Remove the chicken drumsticks, drain on a paper towel.
- Serve with pasta or rice with the rest of the sauce.

Chef Osama  

More Middle Eastern Food Recipes:  

Chicken skewers with hommus 
Sirloin and Vegetable Kebabs 
Lamb kebabs with couscous and mint-yoghurt sauce
Chicken kebabs with lemon and coriander couscous
Paprika lamb kebab wraps
Home-style doner kebab    

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Ramadan Recipes 2012 Desserts - Ramadan Desserts Recipes

The Middle Eastern Kitchen invites you to try our best collection of Ramadan Dessert Recipes for 2012.

Alkatayef (Arabic Stuffed Pancakes)

Katayef Bi Kashta

Almond Sweet Sambousek 

Basbousa with Pistachio

"Bride's Finger" Date Rolls with Orange Flower Water-Honey Syrup 

Eish Saraya

Halawat El-Jibn Bil-Kishta

Kashtaleya

Knafeh

Layali Lubnan

Mafroukeh

Osmallieh

Pistachio baklava

Umm Ali 

Znoud Elsit

Awamat  

 

Source Lebanese Recipes

 

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Ramadan Recipes 2012 Appetizers - Ramadan Appetizers Recipes

The Middle Eastern Kitchen invites you to try our best collection of Ramadan Appetizers Recipes for 2012.

Lebanese Hommos 
Reduced-fat hummus
Hummus Without Tahini
Fattet Hummus
Awarma
Marrakesh eggplants & tomatoes
Filo Fingers with Lamb
Fried Meat Sambousek
Lamb Stuffed Vine Leaves
Lamb with hummus and tabouli platter
Baba Ganouj
Pickled Turnip
Pickled Tomato
Imam Bayaldi
A’rrass Kebbeh
Meat pies, Damascus-style
Cauliflower Fritters with Tarator Sauce
Small pies (Manaeish) or Fatayer
Kibbee
Kibbeh with Caramelized Onions and Pomegranate Molasses Drizzle
Lebanese Meat Loaf (Kibbeh)
Baked Kibbeh
Kibbe Nayeh
Spinach fatayer
Lebanese sausages (makanek)
Moroccan-spiced lamb triangles
Cheese Fatayer
Arayes
Yalanji
Muhammara
Moutabel
Lebanese Pizza
Falafel tabbouleh with lemon yogurt
Fried Potatoes Stuffed with Meat
Cheese Rolls
Chicken Liver with Pomegranate Molasses
Sfiha
Sambousek
Batata Harra
Lebanese Falafel
Shanklish  

Source Lebanese Recipes

 

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Ramadan Recipes 2012 Main Dish - Ramadan Main Dish Recipes

The Middle Eastern Food Kitchen invites you to try our best collection of Ramadan Main Dish Recipes for 2012.  

 

Kabsa Recipe
Mansaf Recipe
Light Fish Siadeah
Stuffed Cabbage with Vegetables and Beef Steak  
Middle Eastern-style lamb shanks with saffron rice 
Spicy Lamb Oriental Rice
Frike with Meatballs
Saudi Rice with Lamb and Potato
Chicken and Vegetables Rice
Turkish Chicken Thighs
Shrimps Makboos
Lamb tagine with chickpeas
Chicken and pomegranate tagine
Saudi Rice with Meat and Chickpeas
Iraqi Biryani
Iraqi Style Dolma
Short Rib Lasagna Rolls
Roasted vegetable lasagne
Mama's Lasagna
Middle Eastern sticky lamb shank stew
Arabian Biryani
Date and cinnamon stuffed lamb
Whole lamb stuffed with chickpeas and eggs
Rice and meat phyllo (Ouzi)
Chicken Tajine
Shakreyah
Macaroni Pasta with Béchamel
Rice Boukhari with Meat
Shish Barak with Yoghurt
Chicken with Eggplant and Cauliflower Rice
Roasted Lamb Leg with Oriental Rice
Kuwaiti Chicken Biryani
Tashreeb Dajaj
Lebanese Grilled Fish Kofta in Spicy Sauce
Samak Eish
Machboos
Lamb Tomato and Green Peas Rice
Kousa Mahshi B'banadoura
Kousa Mahshi Bi Laban
Stuffed Baby Zucchini and Vine Leaves with Lamb Chops
Samkeh Harra
Stuffed Baby Lamb
Lebanese Rice and Chicken
Stuffed Neck of Lamb
Eggplant and rice (Makloobet betenjan)
Rice and Chick peas (Rez bel hummos)
Dajaj Mahshi  

Source Lebanese Recipes

 

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Ramadan Recipes 2012 Salad & Soup - Ramadan Salad & Soup Recipes

The Middle Eastern Food Kitchen invites you to try our best collection of Ramadan Salad & Soup Recipes for 2012.

Salad  Recipes
 

Parsley Tabbouleh
Tabouli Salad
Tabouleh
lebanese Fattoush
Fattoush Salad
Chickpea Fattoush
FATTOUSH
Green couscous with broad beans, dill and pistachios
Pomegranate tabouli
Pomegranate Molasses Salad
Pasta Salad with Mediterranean Vegetables
Cracked wheat Salad with pomegranates syrup
Fattoush with sumac chicken
Middle Eastern chickpea & vegetable salad
Pasta salad with tahini dressing
Chargrilled vegetable & pita salad with feta & dukkah
Eggplant, capsicum & burghul salad
Spiced Moroccan Salad
Shepherd's Salad
Aubergine or Eggplant Salad
Pomegranate, feta, cucumber and mint salad 
Lebanese Fattoush Salad with Grilled Chicken
Tahini & yogurt potato salad
Lebanese Fattoush Salad
Lebanese Bread Salad
Toasted Pita and Bean Salad
Lentil Tabbouleh
Cucumber Yogurt Salad
Chicken tabbouleh
Lentil & tomato salad with garlic lebanese bread
Raheb Salad
Falafel tabbouleh with lemon yogurt
Lebanese Potato Salad
Tabouli
Salata
Potato Salad
Salatit El Rahib
SALATIT EL MALFOUF - Cabbage Salad

Soup Recipes

Roast chicken soup
Lamb and Brown Rice Broth
Kofta Spring Season Soup
Light Lentil Soup with Minced Beef
Frike with Meat Balls and Vegetable Soup
Authentic Moroccan soup
Herbs and Grains Soup
Lemon, lentil and spinach soup
Cream of pumpkin and honey soup
Moroccan lamb harira
Yakhnet Batata
Moroccan chicken, carrot and chickpea soup
Middle Eastern-style lentil & spinach soup
Lebanese Lentil Soup
Moroccan Vegetable Soup (Chorba)
Moroccan Chickpea and Lentil Soup
Moroccan Harira Soup
Kofta and Vegetables Soup
Addas bi Hamod
Lentil Soup - Shourabat Adas

Source Lebanese Recipes
 
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Moroccan eggs recipe - How to Make Moroccan eggs

Photo: Moroccan eggs recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Moroccan eggs recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Moroccan eggs.

Ingredients (serves 4)

1 tbs olive oil, plus extra to drizzle
4 eggs
2 tbs dukkah (see note)
4 slices Turkish bread, split, toasted
1/2 cup (130g) hummus
1/2 red onion, sliced
1/3 cup mint leaves
Tomato chutney, to serve

Method

Heat the oil in a large non-stick frypan over medium-high heat. Crack the eggs into the pan and cook for 30 seconds or until the whites start to firm, then sprinkle 2 teaspoons dukkah over each egg. Cover pan loosely and cook the eggs for a further minute for runny yolks, or until cooked to your liking.

Meanwhile, thickly spread toast with hummus and place on warm plates. Top with the eggs, drizzle with a little extra oil and scatter over the sliced onion and mint leaves. Serve topped with chutney.

Notes

Dukkah is an Egyptian spice, nut and seed blend, available from Middle Eastern and gourmet food shops.

Source
delicious. - February 2007, Page 82
Recipe by Valli Little
 
More Middle Eastern food Recipes:

Lamb with hummus and tabouli platter
Hummus Deviled Eggs
Bolognaise pide with mint and lemon
Moroccan lamb pizza
Turkish Pizza
Spiced lamb and spinach pizza

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Vegetarian tagine recipe

Photo: Vegetarian tagine recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Vegetarian tagine recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Vegetarian tagine.

With your daily recommended intake of vegies in one serve, this vegeratian dish is good for your hips and for your hip pocket.

Cooking Time 60 minutes

Ingredients (serves 4)

1 tablespoon Alfa One rice bran oil
1 medium brown onion, finely chopped
2 teaspoons Moroccan seasoning
1 cinnamon stick
3cm piece fresh ginger, grated
3 garlic cloves, crushed
1 medium carrot, halved, thickly sliced
650g butternut pumpkin, peeled, cut into 3cm cubes
1 1/2 cups vegetable stock
400g can crushed tomatoes
1/2 (500g) small cauliflower, cut into small florets
400g can chickpeas, drained, rinsed
1 medium zucchini, quartered, thickly sliced
1 tablespoon honey
Fresh coriander sprigs and couscous, to serve

Method

Heat oil in a large heavy-based saucepan over medium heat. Add onion. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add Moroccan seasoning, cinnamon, ginger and garlic. Cook, stirring, for 1 to 2 minutes or until fragrant.

Add carrot and pumpkin. Cook, stirring, for 1 minute or until combined. Add stock and tomato. Cover. Reduce heat to low. Cook, stirring occasionally, for 20 minutes or until vegetables start to soften.

Add cauliflower. Stir to combine. Cover. Cook for 10 minutes or until vegetables start to soften. Add chickpeas, zucchini and honey. Cover. Cook, stirring occasionally, for 10 minutes or until vegetables are tender. Season with salt and pepper.

Sprinkle tagine with coriander sprigs. Serve with couscous.

Source
Super Food Ideas - February 2012, Page 21
Recipe by Kirrily La Rosa & Katrina Woodman
 
More Middle Eastern Food Recipes:

Easy Moroccan lamb tagine
Lamb tagine with dates & sweet potatoes
Fruity lamb tagine
Lamb and apricot tagine
Lamb and quince tagine
Chickpea tagine with figs 

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Easy Moroccan lamb tagine recipe

Photo: Easy Moroccan lamb tagine recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Easy Moroccan lamb tagine Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Easy Moroccan lamb tagine.

Lift the lid on this conical cooking pot and unveil the secrets to mouth-watering Moroccan cuisine.

Ingredients (serves 4)

2 tablespoons olive oil
1kg lamb leg or lamb rump steak, trimmed, cut into 4cm pieces
1 large brown onion, diced
2 garlic cloves, crushed
2 x 410g cans Ardmona Rich & Thick
Moroccan Style chopped tomatoes with ginger and coriander
600g kent pumpkin, peeled, deseeded, cut into 3cm pieces
400g can chickpeas, drained, rinsed
200g green beans, trimmed, cut into 4cm pieces fresh coriander leaves, to serve

Method

Preheat oven to 200°C. Heat 2 teaspoons of oil in a large, heavy-based saucepan or ovenproof casserole dish over medium-high heat. Add one-quarter of the lamb. Cook for 4 to 5 minutes or until browned. Remove to a bowl. Repeat with remaining oil and lamb, adding more oil if necessary.

Add onion to pan. Cook, stirring occasionally, for 3 to 4 minutes or until tender. Add garlic and cook for 1 minute. Add tomatoes and pumpkin. Return lamb to pan. Increase heat to high and bring to the boil.

Remove from heat. Cover and place in oven. Cook for 1 hour or until meat is tender. Add chickpeas and beans. Cook for a further 15 minutes or until beans are tender. Spoon into bowls. Sprinkle with coriander. Serve.

Source
Super Food Ideas - August 2007, Page 60
Recipe by Dixie Elliott
 
More Middle Eastern Food Recipes:

Lamb tagine with dates & sweet potatoes
Fruity lamb tagine
Lamb and apricot tagine
Lamb and quince tagine
Chickpea tagine with figs
Fast chicken tagine

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Lamb cutlets with fattoush recipe

Photo: Lamb cutlets with fattoush recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lamb cutlets with fattoush Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Lamb cutlets with fattoush.

Add some Lebanese flair to your cooking with this quick and easy dinner idea.

Preparation Time 15 minutes
Cooking Time 10 minutes

Ingredients (serves 4)

8 French-trimmed lamb cutlets
1 1/2 tbs olive oil
1 tsp ground cumin
1 garlic clove, crushed
2 tbs lemon juice
2 small pita bread, roughly torn
1 punnet cherry tomatoes, quartered
1 Lebanese cucumber, cubed
1/2 cup flat-leaf parsley leaves

Method

Preheat the oven to 180°C.

Make a marinade by mixing together 2 teaspoons of the olive oil, the cumin, garlic and half the lemon juice in a small bowl. Brush over cutlets and set aside.

Place pita bread on a baking tray and bake in the oven for 5 minutes or until crisp. Break into pieces.

Heat a chargrill over high heat, add the lamb cutlets and cook, in batches if necessary, for 2 minutes on each side, until browned but still pink in the middle. Set aside.

Place the tomato, cucumber, parsley and pita bread in a large bowl, dress with remaining olive oil and lemon juice. Toss to combine.

Divide the salad between 4 bowls and top each with 2 cutlets.

Source
delicious. - October 2004, Page 147
Recipe by Chrissy Freer
 
More Middle Eastern Food Recipes:

Lamb tagine with dates & sweet potatoes
Fruity lamb tagine
Lamb and apricot tagine
Lamb and quince tagine
Chickpea tagine with figs
Fast chicken tagine

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Lentil & tomato salad with garlic lebanese bread recipe

Photo: Lentil & tomato salad with
garlic lebanese bread recipe
Photography by Steve Brown

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lentil & tomato salad with garlic lebanese bread recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Lentil & tomato salad with garlic lebanese bread.

Cooking Time 20 minutes

Ingredients (serves 6)

1 tbs olive oil
1 garlic clove, chopped
4 (25cm diameter) Lebanese bread

Lentil & tomato salad
2 400g cans brown lentils
300g (about 3) vine-ripened tomatoes, diced
1 cup roughly chopped fresh continental parsley
1 red onion, quartered, thinly sliced

Dressing
60ml (1/4 cup) olive oil
60ml (1/4 cup) fresh lemon juice
3 garlic cloves, chopped
1 tsp grated lemon rind
1/2 tsp ground cumin
Salt & freshly ground black pepper

Method

Preheat oven to 200°C. Combine the oil and garlic in a small bowl. Cut the Lebanese bread into wedges and use a small pastry brush to brush all over with the oil mixture.

Place the bread wedges on 2 baking trays and bake in a preheated oven for 7 minutes or until crisp and golden.

Meanwhile, to make the lentil and tomato salad, place the lentils in a sieve and rinse well under cold running water. Drain well and place in a large bowl. Add the tomatoes, parsley and onion to the lentils. Toss to combine.

To make the dressing, place the oil, lemon juice, garlic, lemon rind and cumin in a small bowl, and whisk to combine. Taste and season with salt and pepper.

Pour the dressing over the lentil salad and toss to combine. Serve with wedges of garlic bread.

Source
Good Taste - March 2002, Page 55
Recipe by Michelle Noerianto
 
More Middle Eastern food Recipes:

Lamb with hummus and tabouli platter
Hummus Deviled Eggs
Bolognaise pide with mint and lemon
Moroccan lamb pizza
Turkish Pizza
Spiced lamb and spinach pizza

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Lamb tagine with dates & sweet potatoes recipe

Photo: Lamb tagine with dates & sweet potatoes recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lamb tagine with dates & sweet potatoes recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Lamb tagine with dates & sweet potatoes.

This is one of those wonderful dishes that improves with keeping.

Easy
Serves 10
Prep 30 mins
Cook 2 hrs
Freezable

Ingredients

6 tbsp olive oil
4 onions , thinly sliced
2 tbsp finely chopped fresh root ginger
2kg boneless lamb shoulder, cut into 5cm chunks
4 tsp ground cumin
2 tsp each paprika and ground coriander
2 cinnamon sticks
850ml passata
700g sweet potatoes , cut into chunks
350g pitted dates

TO SERVE

100g blanched almonds , toasted
good handful coriander , roughly chopped

Method

Heat the oil in a large, deep pan. Add the onions, then gently fry until softened, about 5 mins. Stir in the ginger, add the meat in batches, then fry on all sides until lightly coloured. Return all the meat to the pan, stir in the spices and cinnamon sticks, then cook for 1 min.

Add the passata and 800ml water, then bring to the boil, stirring. Season well, then cover and simmer for 1½ hrs, until the lamb is tender.

Add the sweet potatoes, stir well, cover again, then cook for 20 mins or until the potatoes are just tender. Stir in the dates and heat through for 5 mins. Taste and add more seasoning if necessary. To serve, spoon the tagine into a serving dish and scatter with the almonds and coriander.

Try

To freeze

Cool at the end of step 2, then pack into a rigid container. Freeze for up to a month. Defrost in the fridge overnight, then gently reheat (add a little more water if necessary), bring to the boil and continue with step 3.

Nutrition per serving

646 kcalories, protein 42g, carbohydrate 49g, fat 32 g, saturated fat 13g, fibre 0g, sugar 33g, salt 0.82 g

Recipe from Good Food magazine, December 2008.  

More Middle Eastern Food Recipes:

Fruity lamb tagine
Lamb and apricot tagine
Lamb and quince tagine
Chickpea tagine with figs
Fast chicken tagine
Chicken and apricot tajine

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Fruity lamb tagine recipe

Photo: Fruity lamb tagine recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Fruity lamb tagine recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Fruity lamb tagine.

This succulent and superhealthy one-pot is guaranteed to satisfy a crowd - save time and make it up to two days ahead.

Easy
Serves 4
Prep 15 mins
Cook 1 hr 30 mins
Freezable
Super healthy, Dairy-free

Ingredients

2 tbsp olive oil
500g lean diced lamb
1 large onion , roughly chopped
2 large carrots , quartered lengthways and cut into chunks
2 garlic cloves , finely chopped
2 tbsp ras-el-hanout spice mix (see tip, below)
400g can chopped tomatoes
400g can chickpeas , rinsed and drained
200g dried apricots
600ml chicken stock

TO SERVE

120g pack pomegranate seeds
2 large handfuls coriander , roughly chopped

Method

Heat oven to 180C/160C fan/gas 4. Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.
If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it's not piping hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.

Try

Spice mix

Ras el hanout, a North African spice mix, contains cardamom, cinnamon, clove, coriander, cumin, nutmeg, turmeric and black pepper. Find it in larger supermarkets, or use a mix of the spices above.

Nutrition per serving

497 kcalories, protein 40g, carbohydrate 46g, fat 18 g, saturated fat 5g, fibre 12g, sugar 32g, salt 1.37 g

Recipe from Good Food magazine, October 2009.
 
More Middle Eastern Food Recipes:

Lamb and apricot tagine
Lamb and quince tagine
Chickpea tagine with figs
Fast chicken tagine
Chicken and apricot tajine
Chicken and caramelized onion tagine

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Chicken skewers with hommus recipe

Photo: Chicken skewers with hommus recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Chicken skewers with hommus Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Chicken skewers with hommus.

Lift the lid on your barbie to create nutritious kebabs that are perfect for spring entertaining or midweek dining.

Cooking Time 4 minutes

Equipment
You'll need 8 x 25cm presoaked skewers

Ingredients (serves 4)

2 lemons, juiced
1/4 cup extra-virgin olive oil
2 teaspoons dried oregano leaves
800g Lilydale chicken breast fillets, cut into 3cm pieces
2 small red onions, cut into thin wedges
olive oil cooking spray
250g tub hommus dip, leafy green salad and lemon wedges, to serve

Method

Combine 1/2 cup lemon juice, oil and oregano in a large, shallow ceramic dish. Season with salt and pepper. Add chicken. Stir to coat. Cover and refrigerate for 30 minutes, if time permits.

Preheat a greased barbecue plate or chargrill on medium heat.

Thread onion and chicken onto skewers. Spray with oil. Barbecue or chargrill, turning and basting occasionally, for 4 to 5 minutes or until chicken is just cooked through.

Serve chicken skewers  with hommus, leafy green salad and lemon wedges.

Source
Super Food Ideas - September 2006, Page 61
Recipe by Annette Forrest  

More Middle Eastern Food Recipes: 

Sirloin and Vegetable Kebabs 
Lamb kebabs with couscous and mint-yoghurt sauce
Chicken kebabs with lemon and coriander couscous
Paprika lamb kebab wraps
Home-style doner kebab
Lebanese kibbeh burgers

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Lamb with hummus and tabouli platter recipe

Photo: Lamb with hummus and tabouli platter Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lamb with hummus and tabouli platter Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Lamb with hummus and tabouli platter.

This festive season, get inspired with a get-together party plate starring lamb, hummus and tabouli.

Cooking Time 180 minutes

Ingredients (serves 6)

1/4 cup olive oil
850g boned lamb shoulder
1 medium brown onion, chopped
1 litre beef stock
3 cups fresh flat-leaf parsley leaves, chopped
2 green onions, thinly sliced
2 large vine-ripened tomatoes, seeded, finely chopped
2 tablespoons lemon juice
2 tablespoons pine nuts, toasted
375g tub hummus
12 pita breads

Method

Heat 1 tablespoon oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Add lamb. Cook, turning, for 10 minutes or until browned all over. Add onion, stock and 2 cups cold water. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour and 20 minutes or until lamb is tender. Transfer lamb to a large plate. Discard cooking liquid. Set aside to cool for 15 minutes. Using 2 forks, coarsely shred lamb.

Meanwhile, combine parsley, onion, tomato, lemon juice and remaining oil in a large bowl. Season with salt and pepper. Add pine nuts. Toss to combine.

Spoon hummus and tabouli into bowls. Arrange lamb and pita breads on a platter. Serve with hummus and tabouli.

Source
Super Food Ideas - December 2011, Page 47
Recipe by Kirrily La Rosa 

More Middle Eastern food Recipes:

Hummus Deviled Eggs
Bolognaise pide with mint and lemon
Moroccan lamb pizza
Turkish Pizza
Spiced lamb and spinach pizza
Spinach and feta gozleme 

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Hummus Deviled Eggs Recipe

Hummus Deviled Eggs Recipe

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

Yield 12 Servings

Ingredients

6 eggs
1/3 cup+1 Tbsp Sabra hummus
2 Tablespoons Olive Oil
¼ tsp freshly ground pepper
¼ tsp salt
3 teaspoons relish
Paprika for garnish

Directions

Place eggs in pot and cover with cold water. Bring to a boil over high heat. Turn off the heat and let sit for 14 minutes. Remove with a slotted spoon and run cold water over the eggs. Cool eggs 10 minutes.

Remove shells when cool. Cut in half and scoop out the yolk and reserve in bowl of a food processor. Repeat with the remaining 5 eggs.

Add hummus, olive oil, pepper, salt to the yolks and puree in the food processor. Add the relish and pulse 3-5 times to incorporate..

Put the yolk mixture in a piping bag. (Use a tall glass and fold the edges of the piping bag over the glass to make it easier to transfer the mixture.) Pipe about a teaspoon of the mixture into each of the egg white halves and sprinkle with paprika.

Chef's Note I like serving these as a picnic staple, or with cocktails when I’m entertaining.

sabra.com  

More Middle Eastern food Recipes:

Bolognaise pide with mint and lemon
Moroccan lamb pizza
Turkish Pizza
Spiced lamb and spinach pizza
Spinach and feta gozleme
Phyllo with minced beef  

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Kofta Spring Season Soup Recipe - How to make Kofta Spring Season Soup

Photo: Kofta Spring Season Soup Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Kofta Spring Season Soup Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Kofta Spring Season Soup.  

Serves: 5 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     10 minutes
Cooking time :     20 minutes

Ingredients

300 g minced lamb

1 small onion or 75 g, finely chopped

2 tablespoons fresh parsley, finely chopped

7 cups water or 1750 ml

2 teaspoons tomato paste

1 sachet MAGGI® Spring Season Soup

Preparation

Combine minced lamb, onions, and parsley, in a bowl. Divide the mixture into equal portions and form them into small balls.

Add water, tomato paste, MAGGI® Spring Season Soup and the meatballs to a saucepan.

Bring to boil and simmer for 20 minutes then serve.

Nutritional Information:

Energy :     215.00 Kcal
Protein :     11.00 g
Carbohydrate :     9.50 g
Fats :     14.00 g 

From Nestle Family   

More Middle Eastern Food Recipes: 

Lentil Vegetable Soup
Harira soup
Cream of Mushroom Soup
Moroccan fish soup
Middle-East Style Stew/Soup
Middle Eastern-style lentil & spinach soup 

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Bolognaise pide with mint and lemon recipe - How to make Bolognaise pide with mint and lemon

Photo: Bolognaise pide with mint and lemon recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Bolognaise pide with mint and lemon Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Bolognaise pide with mint and lemon.

Its not so hard to make tasty Turkish pide from scratch and with our tasty bolognaise filling, the whole family will be asking for more.

Preparation Time 30 minutes
Cooking Time 60 minutes

Ingredients (serves 4)

225g (1 1/2 cups) high-grade plain flour
2 tsp (7g/1 sachet) dried yeast
1/2 tsp sugar
Pinch of salt
185ml (3/4 cup) warm water
1 tbs olive oil
1kg (4 cups) bolognaise sauce (see related recipe)
1/2 cup finely shredded fresh mint
1 tbs finely grated lemon rind
Greek-style yoghurt, to serve

Method

Preheat oven to 220°C. Line a baking tray with non-stick baking paper.

Combine the flour, yeast, sugar and salt in a bowl. Make a well in the centre and add the water and oil. Use a round-bladed knife in a cutting motion to mix until combined and a soft dough forms. Turn dough onto a well-floured surface and knead for 5 minutes or until smooth.

Divide dough into 4 portions. Roll out 1 dough portion to make an oval shape about 13cm wide and 32cm long. Spoon 250g (1 cup) of bolognaise down the centre, leaving a 2cm border at each end. Fold in the sides to enclose filling slightly, leaving an opening down the centre. Pinch sides of dough and fold over ends to seal. Place on prepared tray. Bake in oven for 15 minutes or until golden brown and crisp. Repeat with remaining dough and bolognaise sauce.

Meanwhile, combine the mint and lemon rind in a small bowl.

Serve the pide with yoghurt sprinkled with the mint mixture.

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

More Middle Eastern food Recipes:

Moroccan lamb pizza
Turkish Pizza
Spiced lamb and spinach pizza
Spinach and feta gozleme
Phyllo with minced beef
Turkish bread crostini

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Moroccan lamb pizza recipe

Photo: Moroccan lamb pizza recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Moroccan lamb pizza Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Moroccan lamb pizza. 
 
Top a pre-bought pizza base with Moroccan-seasoned lamb for a tasty Thursday night dinner.

Ingredients (serves 2)

2/3 cup low-fat natural yoghurt
Juice of 1 lemon
2 tbs chopped mint
180g lamb backstrap, roughly chopped
1 1/2 tsp ras el hanout (see note) or Moroccan seasoning
1 large garlic clove, chopped
1/2 red onion, chopped
26cm gluten-free pizza base (see note)
1 tbs pine nuts
8 cherry tomatoes, halved
1 tbs chopped coriander

Method

Combine the yoghurt, 2 teaspoons lemon juice and mint in a bowl. Season with salt. Chill until required.

Preheat the oven to 220°C.

Place the chopped lamb, ras el hanout or Moroccan seasoning, garlic, red onion, sea salt and freshly ground pepper into a food processor and pulse until the mixture is coarsely minced.

Place the pizza base on a baking tray. Scatter the lamb mixture, pine nuts and tomato over the pizza base. Place in the oven and cook for 8-10 minutes until lamb is cooked through and tomatoes have softened. Remove from oven, scatter with the chopped coriander and drizzle over remaining lemon juice. Serve with the mint yoghurt.

Notes

Ras el hanout is from Middle Eastern food shops.

Gluten-free pizza bases are from supermarkets.

Source
delicious. - February 2009, Page 129
Recipe by Olivia Andrews

More Middle Eastern food Recipes:

Turkish Pizza
Spiced lamb and spinach pizza
Spinach and feta gozleme
Phyllo with minced beef
Turkish bread crostini
Lamb and olives pies (fatayer)

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