Tabbouleh with Chicken and Red Pepper Recipe

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

Use rotisserie or leftover chicken for this dish, if you like. If you're making the mixture a few hours or more in advance, store the cucumber and tomato separately and add them close to serving time to keep the salad at its best. Serve with Lemony Hummus with Spicy Whole-Wheat Pita Chips for a flavorful, Middle East–themed light lunch.

Yield: 4 servings (serving size: 1 1/4 cups)

Ingredients

1/2 cup uncooked bulgur
1/2 cup boiling water
1 1/2 cups diced plum tomato
3/4 cup shredded cooked chicken breast
3/4 cup minced fresh flat-leaf parsley
1/2 cup finely chopped red bell pepper
1/2 cup diced English cucumber
1/4 cup minced fresh mint
1 1/2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

1. Combine bulgur and 1/2 cup boiling water in a large bowl. Cover and let stand 15 minutes or until the bulgur is tender. Drain well; return bulgur to bowl. Cool.

2. Add tomato and remaining ingredients; toss well.

Marcia Whyte Smart, Cooking Light
MARCH 2009

More Middle Eastern Food Recipes: 

Seared Strip Steak with Lemony Couscous Tabbouleh Recipe 
Grape Leaves with Pomegranate Molasses
Homemade Cheese
Chicken Drumsticks and Peanuts
Chicken skewers with hommus
Sirloin and Vegetable Kebabs     

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Lamb Meatballs in Tomato Sauce Recipe

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

This recipe can be made weeks ahead and frozen in the casserole dish in which it will be heated and served. Allow dish to thaw in refrigerator for two days before cooking. Yield: Makes 10 servings

Ingredients

1 (5.25-ounce) box tabbouleh mix, minus spice packet
2 pounds ground lamb
1 yellow onion, finely chopped
1 large garlic clove, finely chopped
1 tablespoon dried mint flakes
1 tablespoon dried parsley flakes
1 1/2 teaspoons salt
3/4 teaspoon freshly ground pepper, divided
3/4 teaspoon ground cumin, divided
1/2 teaspoon ground cinnamon, divided
4 tablespoons extra-virgin olive oil
2 (15-ounce) cans tomato sauce
2 large whole bay leaves

Preparation

1. Place tabbouleh in a large heatproof bowl; add 1 cup boiling water, cover, and let stand 30 minutes. Add lamb, next 5 ingredients, 1/2 teaspoon pepper, 1/2 teaspoon cumin, and 1/4 teaspoon cinnamon. Mix well with hands, and shape into golf ball-size meatballs. Lightly spritz meatballs with cooking spray.

2. Coat a large heavy pot or Dutch oven with cooking spray, add 2 tablespoons olive oil, and heat 2 minutes over high heat. Brown meatballs in 3 batches over medium-high heat, about 5 minutes per batch, shaking pot so meatballs brown evenly. Add remaining olive oil as needed. Drain browned meatballs on paper towels.

3. Deglaze pot with 1 cup water, cooking 2 minutes over medium heat and stirring to loosen browned particles. Add tomato sauce, bay leaves, and remaining pepper, cumin, and cinnamon. Bring to a boil, and return meatballs to pot; cover and simmer 10 minutes. Discard bay leaves, and serve meatballs and sauce warm, or freeze.

Note: If freezing, cool meatballs in sauce 30 minutes, transfer to a shallow 4-quart freezer-to-oven casserole dish, and cover with aluminum foil; label and date the container. To reheat thawed meatballs, bake, still wrapped in foil, at 350° for 45 minutes or until warm.

Suzanne Williamson Pollak, MyRecipes
MAY 2007

More Middle Eastern Food Recipes:    
 
Moroccan meatballs with herb couscous recipe 
Kibbeh Meatballs with Spiced Yogurt Sauce recipe 
Lamb kofte tagine recipe 
Home-style doner kebab recipe 
Paprika lamb kebab wraps recipe 
Lamb kofta with fattoush recipe 

Save and share Lamb Meatballs in Tomato Sauce Recipe

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Lebanese Grilled Eggplant Dip Recipe

Photo: Lebanese Grilled Eggplant Dip Recipe

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

Serves 4
Yields 2 cups

by Judith Fertig from Fine Cooking
Issue 124

Serve this rich, smoky dip with pita chips, crackers, or crudités. If you don’t have any za’atar (a Middle Eastern spice blend), you can substitute 1/4 tsp. dried thyme. 1 large eggplant, trimmed and sliced lengthwise into 6 1/2-inch-thick slices
1 Tbs. extra-virgin olive oil; more for brushing
Kosher salt and freshly ground black pepper
1/4 cup tahini
1/4 cup Greek yogurt
3 Tbs. fresh lemon juice
1 tsp. minced garlic
1/4 tsp. za’atar
Aleppo pepper or paprika

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the eggplant slices with oil and season with salt and pepper.

Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to grill until the eggplant is tender, about 2 minutes more.

Put the eggplant in a  food processor with the tahini, yogurt, lemon juice, garlic, za’atar, remaining 1 Tbs. oil, and 1/2 tsp. salt. Pulse until well combined; there should be very small pieces of eggplant visible.

Season to taste with more salt and let sit for at least 15 minutes before serving to let the flavors meld. Garnish with a sprinkle of Aleppo pepper or paprika.
Make Ahead Tips

The spread can be made and refrigerated up to 1 day ahead.Return to cool room temperature to serve.

nutrition information (per serving):
Calories (kcal): 160; Fat (g): 13; Fat Calories (kcal): 120; Saturated Fat (g): 2.5; Protein (g): 4; Monounsaturated Fat (g): 6; Carbohydrates (g): 9; Polyunsaturated Fat (g): 4; Sodium (mg): 150; Cholesterol (mg): 5; Fiber (g): 3;

Photo: Scott Phillips  

More Middle Eastern Food Recipes:  

Smoky Eggplant & White Bean Dip with Pita Crisps Recipe 
Seared Strip Steak with Lemony Couscous Tabbouleh Recipe 
Grape Leaves with Pomegranate Molasses
Homemade Cheese
Chicken Drumsticks and Peanuts
Chicken skewers with hommus  

Save and share Lebanese Grilled Eggplant Dip Recipe 

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Smoky Eggplant & White Bean Dip with Pita Crisps Recipe

Photo: Smoky Eggplant & White Bean Dip with Pita Crisps Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Smoky Eggplant & White Bean Dip with Pita Crisps Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Smoky Eggplant & White Bean Dip with Pita Crisps.

Serves four to six.

Yields 1-1/2 cups dip.

by Allison Ehri Kreitler from Fine Cooking
Issue 83

5 Tbs. extra-virgin olive oil; more for the pan
1-1/2 lb. small eggplant (2 to 3 small), trimmed and cut in half lengthwise
3/4 tsp. plus a generous pinch kosher salt
1/4 tsp. freshly ground black pepper
2 anchovy fillets (optional)
1 small clove garlic
1 cup canned cannellini beans, drained and rinsed
3 pitas (preferably pocketless), each cut into eight wedges
2 Tbs. fresh lemon juice; more to taste
1 Tbs. chopped fresh mint, plus 1 Tbs. small leaves for garnish
2 tsp. chopped fresh oregano
2 Tbs. pine nuts, toasted

Position a rack 4 inches from the broiler element and heat the broiler to high. Line a rimmed baking sheet with foil and grease lightly with oil. Rub the eggplant all over with 2 Tbs. of the oil and sprinkle the flesh side with 1/2 tsp. of the salt and the 1/4 tsp. pepper. Arrange the eggplant, flesh side down, on the baking sheet and broil until the skin is charred and the eggplant flesh is very tender, 20 to 30 minutes.

Meanwhile, if using anchovies, mash them into a paste with the side of a chef’s knife. Roughly chop the garlic, sprinkle it with a generous pinch of kosher salt, and mash it into a paste with the side of a chef’s knife. Transfer the anchovy and garlic pastes to a food processor and add the beans, 2 Tbs. of the oil, and 1 Tbs. water. Purée until smooth.

When the eggplant is done, set it aside to cool briefly. Meanwhile, in a medium bowl, toss the pita wedges with the remaining 1 Tbs. oil and 1/4 tsp. salt. Arrange in a single layer on a baking sheet. Lower the rack so it’s 6 inches from the broiler. Broil the pita wedges until golden brown on both sides, 1 to 2 minutes per side.

Scrape the eggplant flesh from the skin and add the flesh to the puréed beans in the food processor, along with the lemon juice, chopped mint, and oregano. Pulse briefly to form a chunky dip. Adjust the seasoning with more salt, pepper, or lemon juice to taste. Serve sprinkled with the pine nuts and mint leaves, with the toasted pita crisps on the side for dipping.

Serving Suggestions

This is also great with crudités, especially bell peppers and fennel.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 270; Fat (g): 15; Fat Calories (kcal): 130; Saturated Fat (g): 2; Protein (g): 7; Monounsaturated Fat (g): 9; Carbohydrates (g): 31; Polyunsaturated Fat (g): 3; Sodium (mg): 430; Cholesterol (mg): 0; Fiber (g): 8;

Photo: Scott Phillips 

More Middle Eastern Food Recipes:   

Seared Strip Steak with Lemony Couscous Tabbouleh Recipe 
Grape Leaves with Pomegranate Molasses
Homemade Cheese
Chicken Drumsticks and Peanuts
Chicken skewers with hommus 
Sirloin and Vegetable Kebabs     

Save and share Smoky Eggplant & White Bean Dip with Pita Crisps Recipe

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