Winter Vegetable Stew over Couscous Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Winter Vegetable Stew over Couscous Recipe.  Enjoy Middle Eastern food and learn how to make Winter Vegetable Stew over Couscous.   

YIELD: 10 servings (serving size: 3/4 cup couscous, about 1 cup vegetable mixture, and about 2 1/2 tablespoons cheese)
COURSE: Soups/Stews

Ingredients

11 1/2 ups water, divided
4 cups vertically sliced onion
2 cups thinly sliced leek
1 1/2 cups (1/2-inch-thick) slices carrot
3 cups (1-inch) cubed peeled turnips (about 1 pound)
1 bay leaf
4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
1 teaspoon ground cumin
3/4 teaspoon ground red pepper
1/2 teaspoon ground cinnamon
Dash of saffron
4 garlic cloves, mince
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
6 cups chopped Swiss chard (about 12 ounces)
1/2 cup chopped cilantro
2 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
3 cups uncooked couscous
2 tablespoons extravirgin olive oil
1 1/2 cups (6 ounces) crumbled goat or feta cheese

Preparation

Combine 10 cups water, onion, and the next 4 ingredients (10 cups water through bay leaf) in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove 2 cups cooking liquid; set aside. Add squash and next 6 ingredients (squash through chickpeas) to onion mixture. Simmer 25 minutes or until squash is tender. Stir in chard, cilantro, 2 teaspoons salt, and black pepper; cook 5 minutes or until chard wilts. Stir in juice. Discard bay leaf.

Place couscous in a large bowl. Combine reserved cooking liquid and remaining 1 1/2 cups water in a small saucepan; bring to a boil. Stir in remaining 1/2 teaspoon salt and oil. Pour water mixture over couscous; stir well to combine. Cover and let stand 20 minutes or until liquid is absorbed. Fluff with a fork. Serve vegetable mixture over couscous. Top with crumbled cheese.

Martha Rose Shulman, Cooking Light
APRIL 2004

More Moroccan Recipes:

Couscous with vegetable tagine
Moroccan-style lamb with pistachio couscous
Easy Moroccan lamb tagine
Lamb Tagine Recipe
Moroccan Tagine
Moroccan chard & lamb pan-fry

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Quick Lamb Kofta with Harissa Yogurt Sauce Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Quick Lamb Kofta with Harissa Yogurt Sauce Recipe.  Enjoy Middle Eastern barbecue and learn how to make Quick Lamb Kofta with Harissa Yogurt Sauce.  

YIELD: 4 servings (serving size: 3 patties, about 1/4 cup sauce, and about 1/3 cup rice)
PREP TIME: 20 MINUTES
COURSE: Main Dishes

Ingredients

Rice:
1 (3 1/2-ounce) bag boil-in-bag jasmine rice
1 teaspoon saffron threads
2 tablespoons thinly sliced green onions

Kofta:
2 tablespoons minced fresh cilantro
2 tablespoons grated fresh onion
2 tablespoons 2% Greek-style plain yogurt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
2 teaspoons bottled minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound lean ground lamb
Cooking spray

Sauce:
1/2 cup 2% Greek-style plain yogurt
1/4 cup chopped bottled roasted red bell pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons bottled minced garlic
1/2 teaspoon crushed red pepper
1/4 teaspoon salt

Preparation

1. To prepare rice, cook boil-in-bag jasmine rice and saffron in boiling water according to package directions. Drain; fluff rice with a fork. Sprinkle with green onions.
2. While rice cooks, prepare kofta. Combine cilantro and next 9 ingredients (through lamb); shape into 12 oblong patties.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 10 minutes or until done, turning occasionally to brown on all sides.
4. While kofta cooks, prepare sauce. Combine 1/2 cup yogurt and remaining ingredients. Serve sauce with kofta and rice.

Lia Huber, Cooking Light
APRIL 2010

More Arabic Food Recipes:

Lamb Chops with Tahini Sauce
Lamb kebabs
Beef kebabs with yoghurt & mint
Lamb kebabs with couscous and mint-yoghurt sauce
Beef kofta with saffron yoghurt
Moroccan kofte with spicy tomato sauce

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Lamb Chops with Tahini Sauce Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb Chops with Tahini Sauce Recipe.  Enjoy Middle Eastern food and learn how to make Lamb Chops with Tahini Sauce.  

YIELD: 4 Servings
COOK TIME: 15 MINUTES
PREP TIME: 5 MINUTES
COST PER SERVING:$1.76
COURSE: Main Dishes

Ingredients

TAHINI SAUCE:
1/4 cup jarred sesame tahini, well stirred
3 tablespoons fresh lemon juice
1 clove garlic, pressed or very finely chopped
1/4 teaspoon ground cumin
Salt
LAMB:
4 shoulder blade lamb chops
1 tablespoon vegetable oil

Preparation

Make tahini sauce: Whisk together tahini, 1/4 cup water, lemon juice, garlic, cumin and 1/2 tsp. salt.

Make lamb: Sprinkle chops on both sides with salt. Warm vegetable oil in large skillet over medium-high heat. Add chops and sauté until browned on both sides, about 10 to 15 minutes total for medium-rare. Drizzle chops with tahini sauce and serve.

All You
OCTOBER 2008

More Arabic Food Recipes:

Lamb kebabs
Beef kebabs with yoghurt & mint
Lamb kebabs with couscous and mint-yoghurt sauce
Beef kofta with saffron yoghurt
Moroccan kofte with spicy tomato sauce
Chicken kofta recipe

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Tabbouleh with Chicken and Red Pepper Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Tabbouleh with Chicken and Red Pepper Recipe.  Enjoy Middle Eastern food 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)
COURSE: Salads

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 Salad Recipes:

Middle Eastern Eggplant Salad
Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce
Middle Eastern Salad Plate
Lebanese fruit salad
Moroccan chicken and potato salad
Couscous and cranberry salad 

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Middle Eastern Eggplant Salad Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Middle Eastern Eggplant Salad Recipe.  Enjoy Middle Eastern food and learn how to make Middle Eastern Eggplant Salad. 

Reminiscent of baba ghanoush, this salad can be served alongside roasted or grilled meats or as a dip with crackers or flatbread.

YIELD: 4 servings (serving size: 1/2 cup)

Ingredients

2 medium red bell peppers
1 medium tomato, peeled and seeded
3 tablespoons no-salt-added tomato paste
2 tablespoons water
1/2 teaspoon salt, divided
Dash of ground red pepper
3 garlic cloves, thinly sliced
1/4 cup olive oil
1 pound eggplant, cut into (1-inch) cubes
1/4 teaspoon freshly ground black pepper

Preparation

1. Preheat broiler.

2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and chop.

3. Place tomato in a blender; process until smooth. Combine tomato puree, tomato paste, 2 tablespoons water, 1/4 teaspoon salt, ground red pepper, and garlic in a blender; process until smooth.

4. Heat oil in a saucepan over medium heat. Add eggplant; cook 30 minutes or until tender, stirring frequently. Stir in bell pepper and tomato mixture. Cook 5 minutes. Stir in remaining 1/4 teaspoon salt and black pepper.

Cooking Light JULY 2009

More Salad Recipes:

Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce
Middle Eastern Salad Plate
Lebanese fruit salad
Moroccan chicken and potato salad
Couscous and cranberry salad
Asparagus and Persian feta salad

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Chicken Shawarma Recipe - How to Make Chicken Shawarma

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chicken Shawarma Recipe.  Enjoy Middle Eastern barbecue and learn how to make Chicken Shawarma.

YIELD: 4 servings
PREP TIME:45 MINUTES

Ingredients

Chicken:
2 tablespoons fresh lemon juice
1 teaspoon curry powder
2 teaspoons extravirgin olive oil
3/4 teaspoon salt
1/2 teaspoon ground cumin
3 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into 16 (3-inch) strips

Sauce:
1/2 cup plain 2% reduced-fat Greek yogurt (such as Fage)
2 tablespoons tahini
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 garlic clove, minced

Remaining ingredients:
Cooking spray
4 (6-inch) pitas
1 cup chopped romaine lettuce
8 (1/4-inch-thick) tomato slices

Preparation

1. Preheat grill to medium-high heat.

2. To prepare chicken, combine first 6 ingredients in a medium bowl. Add chicken to bowl; toss well to coat. Let stand at room temperature 20 minutes.

3. To prepare sauce, combine yogurt and next 4 ingredients (through 1 garlic clove), stirring with a whisk.

4. Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until done.

5. Place pitas on grill rack; grill 1 minute on each side or until lightly toasted. Place 1 pita on each of 4 plates; top each serving with 1/4 cup lettuce and 2 tomato slices. Top each serving with 4 chicken pieces; drizzle each serving with 2 tablespoons sauce.

David Bonom, Cooking Light
JULY 2008

More Arabic Food Recipes:

Spicy Chicken Shawarma Salad
Middle Eastern Chicken Shawarma
Lamb Shawarma
Tzatziki, chicken and tabouli wraps
Chickpea Burgers & Tahini Sauce
Meatball Sandwiches

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Lamb kebabs recipe - How to make lamb kebabs

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb kebabs Recipe.  Enjoy Middle Eastern barbecue and learn how to make Lamb kebabs. 

Equipment: You'll need 12 fresh rosemary sprigs

Ingredients (serves 4)

600g lamb leg steaks
1 lemon, rind finely grated, juiced
1 tablespoon honey
2 garlic cloves, crushed
2 tablespoons olive oil
700g orange sweet potato, peeled, cut into 1cm-thick slices
70g rocket leaves, trimmed
lemon wedges, to serve

Method

1. Remove leaves from rosemary sprigs, reserving 2 tablespoons leaves. Soak rosemary skewers in cold water for 30 minutes. Drain. Chop reserved leaves.
  
2. Cut lamb into 2cm cubes. Thread onto rosemary skewers. Place in a ceramic dish. Whisk rind, honey, garlic, reserved rosemary, 1 tablespoon oil and 1 tablespoon lemon juice in a jug. Pour over kebabs. Turn to coat. Cover and refrigerate for 30 minutes.
  
3. Place sweet potato onto a microwave-safe plate. Cover. Microwave on HIGH (100%) for 6 to 8 minutes or until just tender. Drain. Drizzle with remaining oil. Season with salt and pepper.
  
4. Preheat barbecue plate on high heat. Reduce to medium. Lightly grease. Cook sweet potato for 2 minutes each side or until golden. Transfer to a plate. Cover with foil. Add kebabs to barbecue and cook for 2 minutes each side for medium or until cooked to your liking.
  
5. Place sweet potato onto serving plates. Top with lamb kebabs and serve with rocket and lemon wedges.

Notes
You can use bamboo skewers instead of rosemary sprigs, but you will need to add 2 tablespoons of rosemary leaves, finely chopped, to oil mixture in step 2.

Source
Super Food Ideas - September 2005, Page 67
Recipe by Kerrie Mullins

More Arabic Food Recipes:

Beef kebabs with yoghurt & mint
Lamb kebabs with couscous and mint-yoghurt sauce
Beef kofta with saffron yoghurt
Moroccan kofte with spicy tomato sauce
Chicken kofta recipe
Kofta Orfali with White Rice

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Beef kebabs with yoghurt & mint recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Beef kebabs with yoghurt & mint Recipe.  Enjoy Middle Eastern barbecue and learn how to make Beef kebabs with yoghurt & mint .  

Cooking Time 20 minutes

Equipment: You will need to soak 8 bamboo skewers in cold water for 15 minutes for this recipe.

Ingredients (serves 4)

600g lean beef mince
100g (1/3 cup) tandoori paste
2 tsp vegetable oil
1 x 200g ctn natural yoghurt
2 tsp caster sugar
Mint leaves, to garnish

Method

1. Preheat grill on medium-high. Combine mince and tandoori paste in a bowl. Divide mince mixture into 8 equal portions. Shape each portion around a skewer into a 12cm sausage. Brush with oil and place on a baking tray. Cook under preheated grill for 3 minutes each side or until brown and cooked through.
  
2. Kids' task: Combine yoghurt and sugar in a small bowl. Divide kebabs among serving plates and top with yoghurt mixture. Garnish with mint and serve immediately.

Notes

Leftovers: Use tandoori paste as a marinade for chicken.

Wine suggestion: Rosemount Traminer Riesling.

Source
Good Taste - February 2005, Page 54
Recipe by Jane Charlton

More Arabic Food Recipes:

Lamb kebabs with couscous and mint-yoghurt sauce
Beef kofta with saffron yoghurt
Moroccan kofte with spicy tomato sauce
Chicken kofta recipe
Kofta Orfali with White Rice
Lamb kofta with flatbread

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Lamb kebabs with couscous and mint-yoghurt sauce recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb kebabs with couscous and mint-yoghurt sauce  Recipe.  Enjoy Tasty Middle Eastern barbecue and learn how to make Lamb kebabs with couscous and mint-yoghurt sauce . 

Equipment: You'll need 12 wooden skewers soaked in water for one hour.

Ingredients (serves 6)

8 (about 800g) lamb fillets, trimmed, cut into 2cm pieces
80ml (1/3 cup) lemon juice
3 garlic cloves, crushed
2 tsp dried mint leaves
60ml (1/4 cup) olive oil
250g thick Greek yoghurt
5 tbs chopped fresh mint
2 cups couscous
400ml stock or water
40g butter
2 tsp ras el-hanout* (a blend of powdered spices)
1 tbs cumin seeds
1 tbs sesame seeds
1 tbs sea salt
Mint leaves, torn, to serve

Method

1. Place the lamb fillets, lemon juice, two-thirds of the garlic, dried mint and two tablespoons of the oil in a bowl. Cover and set aside to marinate overnight.

2. Place the yoghurt, remaining garlic and two tablespoons of fresh mint in a bowl. Set aside.
  
3. Place the couscous and remaining olive oil in a bowl. Bring the stock or water to the boil, then pour over the couscous. Add the butter, cover and set aside for 10 minutes. Stir with a fork to separate the grains, then stir through the ras el hanout and remaining fresh mint. Set aside.
  
4. Thread the lamb onto skewers, discarding the marinade. Preheat a barbecue or chargrill to high.
  
5. Add the lamb skewers and cook for three minutes each side. Set aside for five minutes to rest.
  
6. Place the cumin and sesame seeds in a frying pan over medium heat and dry-fry until light golden and fragrant. Combine with the sea salt.
  
7. Serve the lamb kebabs with the couscous. Drizzle with the yoghurt, and scatter over the mint leaves and seasoned salt.

Notes
Begin this recipe the day before.

* Available from Middle Eastern stores and spice stores.

Source
delicious. - January 2003, Page 228
Recipe by Valli Little

More Arabic Food Recipes:

Beef kofta with saffron yoghurt
Moroccan kofte with spicy tomato sauce
Chicken kofta recipe
Kofta Orfali with White Rice
Lamb kofta with flatbread
Kofta Bil-Siniyah Recipe

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Baklava Cups Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Baklava Cups Recipe.  Enjoy Tasty Middle Eastern Desserts and learn how to make Baklava Cups.

Cook Time: 20 min | Level: Easy | Yield: 30 pieces

Ingredients

1/2 cup pistachios
1/2 cup walnuts
1/2 cup almonds
1 lemon, zested
1/4 cup, plus 3 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon vanilla extract
2 boxes mini filo shells, 15 shells each
1/2 cup water 1/4 cup honey

Special equipment: 2 (12-cup) mini cupcake pans, food processor

Directions

Preheat oven to 350 degrees F.

Arrange the pistachios, walnuts, and almonds on a baking sheet and toast in the oven until golden and fragrant, about 8 minutes. Let nuts cool slightly and add to a food processor along with the lemon zest, 3 tablespoons of sugar, butter, cinnamon, salt, and vanilla and pulse to combine.

Place mini fillo shells in wells of 2 mini cupcake pans. Add 1 teaspoon of the nut mixture into each shell. Bake until filling is hot, about 10 minutes.

Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes. Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon. Refrigerate at least 5 hours, or overnight.

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

More Dessert Recipes:

Simple Baklava
Pistachio Hazelnut Baklava
Easy Baklava
Greek Baklava
Pistachio Baklawa
How to make best Algerian baklava

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Simple Baklava Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Simple Baklava Recipe.  Enjoy Tasty Middle Eastern Desserts and learn how to make Simple Baklava.   

Cook Time: 25 min | Level: Intermediate | Yield: 24 baklava pieces

Ingredients

1/2 cup almonds
1/2 cup walnuts
1/4 cup chopped dried apricots
1/4 cup plain bread crumbs
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
Pinch of salt
1 stick butter, melted, divided
3 tablespoons honey
12 sheets phyllo dough

Directions

Special equipment: 2 mini-muffin tins

Preheat the oven to 350 degrees F.

Place the almonds, walnuts, apricots, bread crumbs, sugar, cinnamon, ground cloves, and salt in a food processor. Run the machine until the mixture is very finely chopped. Transfer the mixture to a small bowl. Add 2 tablespoons of the melted butter and the honey and stir to combine.

On a dry work surface place 1 sheet of phyllo. Using a pastry brush and the remaining melted butter, lightly cover the entire sheet of phyllo with melted butter. Cover the first sheet with a second sheet of phyllo and brush with melted butter. Continue until there is a stack of 6 sheets of phyllo. Cut the stacked phyllo rectangle into 12 equal pieces (Cut lengthwise into 4 pieces and widthwise into 3 pieces.)

Gently press each cut piece of phyllo into the mini-muffin tin cups. Press 1 tablespoon of the nut mixture into each of the phyllo cups. Gather the ends of each of the phyllo squares and twist to make a sachet shape. Continue shaping the remaining sachets in the other mini-muffin tin. Bake until the edges of the phyllo are golden, about 20 to 25 minutes. When cool enough to handle, remove the baklava sachets and transfer to a serving plate.

Recipe courtesy Giada De Laurentiis
Show: Everyday Italian - Episode: Greek Fusion

More Dessert Recipes:

Pistachio Hazelnut Baklava
Easy Baklava
Greek Baklava
Pistachio Baklawa
How to make best Algerian baklava
Baklava Recipe

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Pistachio Hazelnut Baklava - How to Make Pistachio Hazelnut Baklava

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Pistachio Hazelnut Baklava Recipe.  Enjoy Tasty Middle Eastern Desserts and learn how to make Pistachio Hazelnut Baklava.

Making Baklava is a long process, but hopefully you will find the results of your labors rich and rewarding with this wonderful recipe.

Prep Time: 1 Hr | Cook Time: 1 Hr 25 Min | Ready In: 2 Hrs 25 Min

Ingredients

8 ounces finely chopped pistachio nuts
8 ounces finely chopped hazelnuts
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 cup white sugar
 
2 cups unsalted butter, melted
1 1/2 (16 ounce) packages frozen phyllo pastry, thawed
1/4 cup whole cloves
 
3 cups white sugar
2 1/2 cups water
2 tablespoons honey
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Directions

1. In a large bowl, toss together the pistachio nuts, hazelnuts, 2 teaspoons cinnamon, 1/2 teaspoon ground cloves, and 1/2 cup sugar.

2. Unroll thawed phyllo pastry, and cover with a damp towel to prevent drying and cracking. Brush a 10x15 inch jellyroll pan with melted butter using a pastry brush. Lay one sheet of pastry onto the buttered pan, and brush with more butter. Repeat until there are 8 buttered sheets of dough stacked. Sprinkle some of the nut mixture over this layer, then cover with 3 more layers of pastry, each brushed with butter. Sprinkle more of the nut mixture, then 3 layers of buttered pastry. Repeat this pattern until the nut mixture is gone, reserving 8 layers of pastry for the top. Each time a layer of pastry is placed, it must be brushed with the melted butter.

3. Preheat the oven to 350 degrees F (175 degrees C). Cut the pastry into strips, then into diamonds. Pieces should be somewhat small because they are so sweet. At this point each piece may be studded with a whole clove. Heat the remaining melted butter until boiling, and drizzle it evenly over the whole pan.

4. Bake for 1 hour and 15 minutes in the preheated oven, or until evenly golden.

5. While the pastry is baking, combine the remaining 3 cups sugar, water, honey, 1 teaspoon cinnamon, and 1/4 teaspoon ground cloves in a large saucepan. Bring to a boil, then simmer over medium heat for 15 minutes. Set aside to cool.

6. When the pastry comes out of the oven, immediately pour the syrup evenly over the entire pan. Be careful when pouring; the hot syrup may cause the butter in the pastry to boil up and splatter. Allow baklava to cool to room temperature before serving. Remove whole cloves from pieces before eating.

Nutritional Information

Amount Per Serving  Calories: 182 | Total Fat: 10.9g | Cholesterol: 16mg 

More Dessert Recipes:

Easy Baklava
Greek Baklava
Pistachio Baklawa
How to make best Algerian baklava
Baklava Recipe
Knafeh

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Easy Baklava Recipe - How to Make Baklava

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Easy Baklava Recipe.  Enjoy Tasty Middle Eastern Desserts and learn how to make Easy Baklava.  
 
This is simple and easy. Serve it in cupcake papers. It freezes well, too.

Prep Time: 30 Min | Cook Time: 50 Min | Ready In: 1 Hr 20 Min

Ingredients

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

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.

2. Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.

3. Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.

4. Bake in preheated oven 50 minutes, until golden and crisp.

5. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon zest, reduce heat and simmer 20 minutes.

6. Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.

Nutritional Information

Amount Per Serving  Calories: 194 | Total Fat: 12.4g | Cholesterol: 14mg 

Via Allrecipes

More Dessert Recipes:

Pistachio Dates Truffles
Almond Sesame Balls
Baklava with honey syrup
Fried Qatayef Bil-Kishta
Qatayef Asafiri Bil-Kishta
Kunafa 

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Beef kofta with saffron yoghurt recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Beef kofta with saffron yoghurt Recipe.  Enjoy Tasty Middle Eastern Food recipes and learn how to make Beef kofta with saffron yoghurt.  

Cooking Time 30 minutes

Ingredients (serves 8)

1/2 cup loosely packed fresh continental parsley leaves
1/2 cup loosely packed fresh coriander leaves
1 brown onion, quartered
500g lean beef mince
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground mild paprika
1/2 tsp ground allspice
Salt & freshly ground black pepper
10 saffron threads
1 tbs hot milk
200ml container skim-milk natural yoghurt
2 tbs chopped fresh coriander, extra
2 tsp olive oil

Method

1. Line a large baking tray with foil. Place parsley, fresh coriander and onion in the bowl of a food processor. Process until finely chopped. Add mince, ground coriander, cumin, paprika, allspice and season with salt and pepper. Process until well combined and paste-like.
  
2. Preheat grill to medium-high. Use your hands to mould a heaped tablespoonful of beef mixture around a wooden skewer into a 7cm pointed-ended sausage. Place on the lined tray. Repeat with remaining beef mixture and skewers. Cover and set aside.
  
3. Place the saffron and hot milk in a small bowl and set aside. Combine the yoghurt, extra fresh coriander, salt and pepper in a small bowl and set aside.
  
4. Brush the kofta with a little of the oil and cook under preheated grill, turning carefully once and brushing with the oil, for 5-8 minutes or until browned and just cooked through.
  
5. Add saffron mixture to yoghurt mixture and mix well. Serve kofta with saffron yoghurt.

Notes
You will need 16 bamboo skewers for this recipe.

Source
Good Taste - March 2002, Page 70
Recipe by Jan Purser

More Arabic Food Recipes:

Moroccan kofte with spicy tomato sauce
Chicken kofta recipe
Kofta Orfali with White Rice
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Save and share Beef kofta with saffron yoghurt recipe

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Baked falafel with roasted eggplant salad recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Baked falafel with roasted eggplant salad Recipe.  Enjoy Middle Eastern Food and learn how to make quick and easy Baked falafel with roasted eggplant salad. 

Preparation Time 30 minutes
Cooking Time 40 minutes

Ingredients (serves 4)

165g (3/4 cup) dried chickpeas
1 small brown onion, halved, finely chopped
2 garlic cloves, crushed
1/3 cup firmly packed fresh continental parsley leaves
1/3 cup firmly packed fresh coriander leaves
2 tsp finely grated lemon rind
1 tsp fresh lemon juice
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp baking powder
1 large (about 350g) eggplant, ends trimmed, cut into 2.5cm pieces
3 ripe egg tomatoes, each tomato cut into 6 wedges
Olive oil spray
1 bunch rocket, ends trimmed, washed, dried, leaves torn
1 small red onion, halved, thinly sliced
1/4 cup fresh mint leaves
1/4 tsp sumac
130g (1/2 cup) reduced-fat natural yoghurt (Vaalia brand)
Freshly ground black pepper

Method

1. Place the chickpeas in a large bowl and cover with cold water. Set aside overnight to soak. Drain well.
  
2. Preheat oven to 200°C. Place the chickpeas, brown onion, garlic, parsley, fresh coriander, lemon rind and juice, ground coriander, cumin and baking powder in the bowl of a food processor and process, scraping down the side of the bowl regularly, until smooth. Set aside for 30 minutes to develop flavours.
  
3. Line 2 baking trays with non-stick baking paper. Place the eggplant and tomato on separate trays. Spray the eggplant and tomato lightly with olive oil spray. Bake in preheated oven for 25 minutes or until golden brown and tender. Remove from oven. Increase oven temperature to 220°C.
  
4. Line a baking tray with non-stick baking paper. Divide chickpea mixture into 12 equal portions. Roll each portion into a ball and flatten slightly. Place on the prepared tray and lightly spray with olive oil spray. Bake in oven, turning halfway through cooking, for 15 minutes or until light golden brown.
  
5. Place the rocket, red onion, mint, sumac, roasted eggplant and roasted tomato in a large bowl and gently toss to combine. Divide salad among shallow serving bowls. Top with the baked falafel and a dollop of yoghurt. Season with pepper and serve immediately.

Notes
Sumac is a tangy, deep-purple spice commonly used in Middle-Eastern cooking. It's available in the spice section of Woolworths supermarkets.
This is a high fibre dish.

Source
Good Taste - September 2005, Page 112
Recipe by Tracy Rutherford

More Falafel Recipes:

Falafel with Tahini Sauce
Chickpea fritters (falafel)
Make Best Falafel Balls
Falafel & hummus on pita bread
Falafel Hot Sauce Recipe
Falafel and hommus wrap

Save and share Baked falafel with roasted eggplant salad recipe 

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Tzatziki, chicken and tabouli wraps recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Tzatziki, chicken and tabouli wraps Recipe.  Enjoy Lebanese Food and learn how to make quick and easy Tzatziki, chicken and tabouli wraps. 

Preparation Time 5 minutes
Makes 6

Ingredients

1 barbecued chicken
6 flour tortillas
250g tub Chris' Traditional Tzatziki dip
2 cups baby rocket leaves
1 small container tabouli salad (see note)

Method

1. Remove skin and meat from chicken. Discard skin and bones. Shred chicken.
  
2. Place tortillas onto a flat work surface. Spread each with 1 tablespoon of tzatziki. Top with rocket, tabouli and chicken. Drizzle each with a further 1 1/2 tablespoons of tzatziki. Season with salt and pepper. Roll up. Serve.

Notes
Note: Look for tabouli in the deli section of your supermarket.

Variation: Replace chicken with 12 purchased felafel balls, thickly sliced.

Source
Super Food Ideas - December 2004, Page 52
 
More Arabic Recipes:

Chickpea fritters (falafel) recipe
Falafel & hummus on pita bread
Falafel and hommus wrap
Middle Eastern Chicken Shawarma
Lamb Shawarma
Chicken with tabbouleh

Save and share Tzatziki, chicken and tabouli wraps recipe

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