Arabic Style Herbed Chicken Wings Recipe

Photo: Arabic Style Herbed Chicken Wings Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try   Arabic Style Herbed Chicken Wings recipe.  Enjoy the good taste of Arabic Food and learn how to make Arabic Style Herbed Chicken Wings. 
 
Chicken wings are all time favourites! Everyone loves chicken wings. This is the Arabic Mezza Version of this delicious treat.

You Need
18 chicken wings, cut into 2 each and tip chopped and discarded
1 cup all purpose flour
Salt & Black pepper to taste
1 tsp paprika
Vegetable oil for frying
30g butter
4 cloves garlic crushed
2 tbsp coriander, finely chopped
1tsp parsley, finely chopped
Juice of 1 lemon

Season the all purpose flour with salt, black pepper and paprika, set aside.

Clean and pat dry the chicken wings.  Cut them as shown in the picture above. Place the cut wings in a large bowl with the seasoned all purpose flour, and toss to coat the chicken completely with the flour. Deep fry the floured wings till golden. Drain on paper towels.

Meanwhile, melt the butter in a small skillet, add the garlic and stir once, add the coriander and parsley cooking in the butter till wilted. Sprinkle with lemon juice.

In a large bowl, mix the fried wings with the garlic coriander sauce and toss to coat. Transfer to a serving dish and serve alongside garlic paste if desired and lemon wedges. Serve hot.

This is a very simple recipe, but one that will find its way to your heart. Try it out and offer it in your hot appetisers buffet and watch it disappear in seconds :))

Source dimasharif.com   

More Arabic Food Recipes:

Diced lamb tajine
Squash kibbeh balls
Falafel with Garlicky Tahini Sauce
Runner Beans with Tomato
Saudi Chicken Biryani
Fatet Chicken Musakhan 

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Falafel with Garlicky Tahini Sauce Recipe

Photo: Falafel with Garlicky Tahini Sauce Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try   Falafel with Garlicky Tahini Sauce Recipe.  Enjoy the good taste of Arabic Food and learn how to make Falafel with Garlicky Tahini Sauce. 

Ingredients (Serves 3-4)

For the tahini sauce:

225 grams tahini (seasame seed paste)
113 grams canned chickpeas, drained and rinsed
1 lemon, juiced
2 garlic cloves, chopped
1 1/4 teaspoons kosher salt
1/2 teaspoon cayenne pepper

For the falafel:

113 grams canned chickpeas, drained
3/4 pound ounces ground lamb
3 tablespoons green onions, white and light-green parts only, finely chopped
2 garlic cloves, finely chopped
113 grams finely chopped fresh cilantro (coriander)
56.7 grams finely chopped parsley
1 teaspoon kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
Large pinch cayenne
113 grams olive oil

Method

To make the sauce, combine ingredients in a food processor. As you purée, add 113 grams to the 170 grams of water through feed tube until mixture is smooth. Taste and adjust seasoning if necessary. Sauce should be thinner than hummus. Tahini is a Middle Eastern sesame seed paste you can find in most grocery stores.

For the balls, in a large ball, mash 113 grams chickpeas with a potato masher or fork. Add remaining ingredients and mix well with your hands or a wooden spoon. Form into 1 1/4 centimeter balls.

Heat oil in a large skillet over medium-high heat until shimmering. Cook balls in batches, turning occasionally until golden-brown all over and just cooked through, 5-6 minutes. Transfer to a plate lined with paper towels. Drizzle with sauce and serve immediately.

From sheerluxe 

More Arabic Food Recipes:

Runner Beans with Tomato
Saudi Chicken Biryani
Fatet Chicken Musakhan 
Chicken & Prunes Maraq 
Chicken Kabsa with Sausage & Beans  
Mutabbag Bel Laham     
 
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Roasted Red Pepper and Walnut Dip (Muhammara) Recipe

Photo: Muhammara

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Roasted Red Pepper and Walnut Dip (Muhammara)i Recipe.  Enjoy the good taste of Arabic Food and learn how to make Roasted Red Pepper and Walnut Dip (Muhammara).

Muhammara hails from the Middle East…Syria to be exact. It’s got an intriguing name, and it’s flavor is intriguing, as well.

To make it, you start by roasting three red bell peppers – I do this over the gas burners of my stove- or, feel free to use an 8 ounce jar of roasted peppers. 

Once you’ve rinsed, peeled, cored, and seeded the peppers, all you have to do is blend them up with a few more ingredients: toasted walnuts, fresh garlic, and pomegranate molasses among them. Muhammara usually includes bread crumbs, as well, but in the interest of keeping this dip gluten-free, I left them out. If you want to use about 2/3 cup (regular or homemade gluten-free) breadcrumbs, go right ahead: just be aware that the color of the dip will not be as vibrant if you do, and you’ll probably have to add more oil or water (about 1/4 cup) to thin out your Muhammara while blending.

If you don’t have pomegranate molasses, you can substitute maple syrup or honey, but I’d add a bit more lemon juice to compensate for the subtle tartness that the pomegranate molasses provides. Muhammara is often made and garnished with fresh mint leaves, but I’ve used cilantro here: use whichever you like, or leave them out.

Ingredients:

*3 roasted red bell peppers
*1/2 cup walnuts, toasted in a 300 degree F. oven for 10-12 minutes
*1/4 small red onion, or more to taste
*3 cloves of garlic, peeled
*1 teaspoon ground cumin
*1 teaspoon Aleppo pepper (or use 1/2-1 teaspoon crushed red pepper flakes); note that I've seen recipes that call for a whole jalapeño pepper instead...try this if you want the dip to be spicy
*1 tablespoon toasted walnut oil (or olive oil)
*2 tablespoons fresh lemon juice
*1 1/2 tablespoons pomegranate molasses
*1/2 teaspoon sea salt
*handful of fresh cilantro, plus a few more coarsely chopped leaves for garnish

Directions:

1. Combine everything but the cilantro leaves you'll use as a garnish in a blender or food processor. Blend/process until the dip is smooth but still has some texture.

2. Transfer to a serving dish and garnish with the coarsely chopped cilantro leaves. Serve with vegetable crudités and/or crackers, pita bread, or baguette slices.

Adapted from Good Food to Share (Williams-Sonoma): Recipes for Entertaining with Family & Friends and Closet Cooking.

You can spread this dip onto baguette or warm pita slices. Or, for a low cal/carb, gluten-free option, spoon it onto California endive leaves*, or use vegetables, such as raw carrots and/or celery, as “dippers”. Another great option is to serve it with your favorite gluten-free crackers.

Source: Healthy Green Kitchen
 
More Arabic Food Recipes:

Mutabbag Bel Laham
Kibbeh Harira
Shakreyah with Broad Beans 
Lebanese Kibbeh Patties  
Kibbeh Bi Laban     
Chicken Koftas with Cucumbers and Yogurt 
 
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Mutabbag Bel Laham Recipe

Photo: Mutabbag Bel Laham Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try   Mutabbag Bel Laham Recipe.  Enjoy the good taste of Arabic Food and learn how to make Mutabbag Bel Laham.  

Cuisine: Arabic
Category: Appetizers
Serves: 8 persons
Difficulty: Medium
Cost: Medium

Preparation time :     20 minutes
Cooking time :     20 minutes

Ingredients

for pastry:

3 cups all purpose flour or 600 g

1 teaspoon salt

2 tablespoons sugar

2 tablespoons vegetable oil

1¼ cups water or 300 ml

for stuffing:

2 tablespoons vegetable oil

500 g minced lamb

1 medium onion or 150 g, finely chopped

2 cloves garlic, crushed

½ teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon ground cumin

½ cup water or 125 ml, hot

2 cubes MAGGI® Chicken Bouillon or 20 g

2 eggs, slightly beaten

½ cup spring onions or 40 g, chopped

1 small tomato or 100 g, peeled & diced

Preparation

In a mixing bowl, combine Flour, Salt and Sugar, adding Oil and Water gradually until smooth and soft dough is formed. Cover and rest in a warm place.

Heat Vegetable Oil in a sauce pan, add Minced Meat and lightly brown, add Onions, Garlic and spices and sauté until meat is fully cooked and onions are translucent.

Add Water, MAGGI® Chicken Bouillon and simmer on medium heat until all liquid is absorbed.

Add beaten Eggs, Green Onions, and Tomatoes and mix, insuring an even distribution of all ingredients.

Divide dough into golf size balls and roll out each piece into a thin flat layer

Place a spoonful of the filling in the center of the dough and fold over the edges to form a square shape.

Gently pan fry each stuffed pastry about 2 minutes on each side or until golden.

Nutritional Information

Energy :     556.00 Kcal
Protein :     20.00 g
Carbohydrate :     63.00 g
Fats :     24.00 g

More Arabic Food Recipes:

Kibbeh Harira
Shakreyah with Broad Beans
Lebanese Kibbeh Patties 
Kibbeh Bi Laban   
Chicken Koftas with Cucumbers and Yogurt  
Shish Barak with Tomato Sauce 

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Chick Pea and Walnut Falafel Recipe

Photo: Chick Pea and Walnut Falafel Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chick Pea and Walnut Falafel recipe.  Enjoy the good taste of Arabic Food and learn how to make Chick Pea and Walnut Falafel. 

Cuisine: Arabic
Category: Levant
Serves: 6 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     15 minutes
Cooking time :     15 minutes

Ingredients

1¼ cups dried chickpeas or 250 g

4 cups water or 1 liter, cold

1 medium onion or 120 g, roughly chopped

3 tablespoons fresh parsley

3 tablespoons coriander leaves

1 teaspoon chilli flakes

6 cloves garlic, finely chopped

1 cup walnuts or 100 g

2 teaspoons ground cumin

1 teaspoon baking powder

5 tablespoons coriander seeds

2 cubes MAGGI® Chicken Bouillon or 20 g

1 cup water or 250 ml, hot

1 tablespoon extra virgin olive oil

4 tablespoons all purpose flour

1/3 cup sesame seeds or 50 g

1 cup vegetable oil, for deep frying

for tahina sauce:

1 cup water or 250 ml

100 g tahini

50 ml lemon juice

Preparation

Soak Chick peas in Cold Water for at least 4 hours.

Strain and wash presoaked chick peas, place half in a food processor and chop to the size of sesame seeds. Remove and place in a large mixing bowl.

In a food processor combine the remaining Chick Peas, Onion, Parsley, Coriander, Garlic, Peppers, Walnuts, Cumin, Baking powder, and Coriander seeds, and Olive oil and process to a grainy paste (about 3-4 minutes). Transfer to the mixing bowl and mix in the Chicken Stock.

Dissolve MAGGI® Chicken Bouillon cubes in Hot Water, add and mix into the mixture.

Combine the contents from the food processor to the original half of the chopped chick peas and mix.

Add Flour to the mix until the mixture holds the shape of a small ball.

Form the dough into the size of golf balls, roll in Sesame seeds (optional), and gently flatten the ball into a shape of a thick disk.

Deep fry in hot vegetable oil until brown (float to the top).

Cool on kitchen paper and serve warm.

For Preparing the Tahina Sauce: Whisk Tahina and Water together until smooth. Add Lemon juice and continue mixing. Add more water for a thinner sauce
 
Serving tips : Serve with Tahini sauce as Appetizers or in a sandwich for a light lunch.

Nutritional Information

Energy :     641.00 Kcal
Protein :     18.00 g
Carbohydrate :     43.00 g
Fats :     48.00 g 

More Arabic Food Recipes: 

Crispy Falafel with Yogurt Dip
Falafel with Tahini Sauce 
Homemade Hummu 
Lamb, tabouli and hummus wrap 
Baba Ghanoush 
Moutabal 
 
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Mediterranean Hummus Recipe

Photo: Mediterranean Hummus Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Mediterranean Hummus recipe.  Enjoy the good taste of Arabic Food and learn how to make Mediterranean Hummus.


Hummus is a classic Middle Eastern dip, particularly Levantine Arab, which was made from mashed chickpeas, blended into tahini,olive oil, lemon juice, seasoned with some Arab spices and chilis, garnished with some tomatoes, olives, chili powder, and parsely. Here's my version of hummus.....

Prep Time: 10 Min
Cook Time: 0 Min
Difficulty: easy
Serves: 5

Ingredients

1 can chickpeas or garbanzo beans (approximately 400 grams, drained, but save the juice)
3-5 tbsp Lemon Juice
2-3 cloves garlic, crushed
1/2 cup tahini*
1/2 tsp seasalt
some chopped parsley
red chili powder
some green and black olives
1/2 - 1 teaspoon cumin (optional)
2-3 red tomatoes, chopped
1/3 cup extra virgin olive oil

Preparation

* Note: Tahini - (tahina or t'hina) is a ground sesame seed paste. You can purchase this in some Indian Spice Stores.

1. Combine the chickpeas, garlic, lemon juice, tahini, cumin, chili powder, and salt in a food processor then blend. Gradually add some of the chickpeas juice and scrape the sides occassionally, then blend again. Keep blending until you get a smooth consistency. (Note: Shake the bottle of tahini first to remix the emulsion before pouring into a cup).

2. Place in a small or medium sized bowl, then create a shallow well by pushing the back of your spoon towards the bowl, leaving at least half an inch on the edge creating a rim, then turning the bowl like a wheel as you push your spoon at the same level. Just like on the photo above.

3. Once you have created the well, pour a generous amount of olive oil into it. Place some olives, chopped tomatoes and parsley in the middle. Season with some cumin and red chili powder if desired.

Serve with pita, chapati, naan bread, or any flat bread of your choice. You can refrigerate the rest of the hummus for a week. Just store in clean and dry container, cover and refrigerate for a week or freeze up to three months.

From halfhourmeals.com
By: mhelhanee 

More Arabic Food Recipes:
 
Homemade Hummus
Grilled Veggie Hummus Wrap 
Hummus Recipe 
Lamb, tabouli and hummus wrap 
Hummus Dip...Two Ways (Regular and Sundried Tomato) 
Sumac chicken & hummus wraps

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Zucchini Frittata Recipe

Photo: Zucchini Frittata Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Zucchini Frittata recipe.  Enjoy the good taste of Arabic Food and learn how to make Zucchini Frittata. 

Serves: 6 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     10 minutes
Cooking time :     15 minutes

Ingredients

2 cubes MAGGI® Chicken Bouillon or 20 g

¼ cup water or 60 ml, hot

8 small zucchini or 800 g, washed

3 eggs, lightly beaten

2 teaspoons baking powder

2 tablespoons all purpose flour

1 teaspoon ground black pepper

4 tablespoons vegetable oil, for pan frying

Preparation

Dissolve MAGGI® Chicken Bouillon cubes in Hot water and set aside to cool.

Grate Zucchinis with a large grater and place in a sieve to drain excess juice.

Combine Eggs, Baking Powder, Flour, and Black Pepper and beat well until they become foamy. Add slightly cooled Chicken Stock and fold in the grated zucchinis.

Heat oil in a non-stick pan until it is hot. Pour in a spoonful of the mix, reduce heat and fry for about 5 minutes, flip and fry for another 5 minutes until frittatas are cooked and the outside is crispy. Repeat and finish mixture.

Place on kitchen paper to absorb excess oil.

Serve with a side of hot sauce.

Cooking tips : For a light recipe, pour complete mixture in a nonstick oven dish and bake in a preheated oven at 180c for about 15 min.

Nutritional Information

Energy :     161.00 Kcal
Protein :     5.40 g
Carbohydrate :     8.80 g
Fats :     12.00 g  

Source: Nestle Family

More Arabic Food Recipes:
 
Sabb El-Gafsha (Kuwaiti Golden Fritters) 
Chickpea fritters (falafel) 
Chicken and Vegetables Sambousek
Almond Sweet Sambousek
Fried Meat Sambousek
How to Make Sambousek

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Toast Bread Shrimp Samboosa Recipe

Photo: Toast Bread Shrimp Samboosa Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Toast Bread Shrimp Samboosa recipe.  Enjoy the good taste of Arabic Food and learn how to make Toast Bread Shrimp Samboosa.

Serves: 6 persons
Difficulty: Easy
Cost: Cheap

Preparation time : 20 minutes
Cooking time : 30 minutes

Ingredients

2 cubes MAGGI® Chicken Bouillon or 20 g

¼ cup water or 60 ml, hot

1 tablespoon vegetable oil

1 medium onion or 150 g, finely chopped

1 tablespoon tomato paste

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon chilli flakes

300 g shrimp, frozen, cleaned & thawed

½ cup fresh parsley, finely chopped

18 slices toast bread or 432 g

1 egg, lightly beaten

1 cup fresh breadcrumbs or 85 g

1 cup vegetable oil, for frying

Preparation

Dissolve 2 MAGGI® Chicken Bouillon cube in 60ml Hot water and set aside.

Heat 1 tbs Vegetable Oil in a sauce pan and sauté Onion until golden; add Tomato Paste and sauté for an additional 2-3 minutes.

Add Spices, Chicken Stock, Shrimp and Parsley and simmer uncovered until liquid is absorbed, about 15 minutes. Remove from heat and set aside to cool slightly.

Using a rolling pin flatten each slice of toast bread to a 3-4mm thickness.

Place each flattened bread slice in a samboosa mold and spoon in a tablespoon of filling in the center. Fold the samboosa by closing the mold and seal on all sides.

Gently brush each samboosa with Egg, and coat with Bread Crumbs.

Heat Vegetable Oil in a deep frying pan, fry samboosa’s until golden and transfer to kitchen paper to absorb excess oil.

Serve hot with your choice of dipping sauce.

Cooking tips : Cover flattened toast bread with a damp tea towel to prevent drying, which could cause your samboosa to break during frying.

Nutritional Information

Energy : 453.00 Kcal
Protein : 17.00 g
Carbohydrate : 45.00 g
Fats : 24.00 g 

More Arabic Food Recipes:

Chicken and Vegetables Sambousek
Almond Sweet Sambousek
Fried Meat Sambousek
How to Make Sambousek
Feteer Meshaltet "Arabic Pie"
Moroccan Filo Chicken Pie

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Lamb & Potato Cutlets Recipe

Photo: Lamb & Potato Cutlets Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb & Potato Cutlets recipe.  Enjoy the good taste of Arabic Food and learn how to make Lamb & Potato Cutlets.

Serves: 8 persons
Difficulty: Easy
Cost: Medium

Preparation time : 20 minutes
Cooking time : 20 minutes

Ingredients

2 cubes MAGGI® Chicken Bouillon or 20 g

1/5 cup water or 50 ml, hot

2 medium potatoes or 500 g

500 g minced lamb

3 eggs, slightly beaten

2 medium onions or 300 g, finely grated

1 large carrot or 150 g, finely grated

2 teaspoons ground black pepper

2 tablespoons fresh parsley, finely chopped

1½ tablespoons all purpose flour

2½ cups fresh breadcrumbs or 200 g

¼ cup vegetable oil, for frying

Preparation

Dissolve 2 MAGGI® Chicken Bouillon cube in 50ml Hot water and set aside to cool.

In a medium pot, boil potatoes for 15-20 minutes over medium high heat until they soften, remove from heat, drain water and allow to cool.

In a mixing bowl, peel and grate Potatoes, add Minced Meat, Egg, Onions, Carrot, Black Pepper, Parsley and cooled chicken stock and combine using a wooden spoon. Mix well until mixture is quite even.

Add small amount of flour until the meat and potato mixtures firm slightly.

Remove balls from the mix about 3-4 cm in diameter. Spread bread crumbs on a flat surface. Roll each ball in bread crumbs until it is fully covered. Shape the ball into flat disk with a thickness of 1 cm.

Heat up cooking oil in a frying pan. Fry each cutlet over medium heat on both sides until golden.

Serve with parsley, sliced tomatoes, and flat bread.

Nutritional Information

Energy : 384.00 Kcal
Protein : 17.00 g
Carbohydrate : 31.00 g
Fats : 21.00 g
 
From Nestle  

More Arabic Food Recipes:
 
Arabic Lamb and Potato Pie 
Lamb kebabs 
Authentic Moroccan lamb tagine 
Potato Kibbeh 
Lamb Kofta, Tabouleh Salad 
Mini Moroccan lamb pittas
 
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Lebanese Meatloaf Recipe

Photo: Lebanese Meatloaf Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese Meatloaf Recipe.  Enjoy the good taste of Arabic Food and learn how to make Lebanese Meatloaf.

Total Time: 55 mins
Prep Time: 30 mins
Cook Time: 25 mins

nannie jo's Note:

"My father is Lebanese. I remember the flat bread that his sister made, and grape leaves, and kibbeh—the foods we ate when we gathered as a family. Kibbeh was sort of a steak tartare. My dad ate it raw; no one else would. We flattened it in a pan and baked it like meat loaf," says fiber artist Dana Boussard of Arlee, Montana. I got this recipe off a Middle Eastern food site. It sounds so good and has 4 STAR RATING. I thought others might like it too. I am posting this dish for World Tour 2-Middle Eastern

Ingredients:

Servings: 4

1 cup Bulgar wheat
2 cups coarsely chopped onions
1 lb extra lean ground beef (7% fat or less) or 1 lb lamb
1/2 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/3 cup chopped parsley
black peppercorns
1 cup plain nonfat yogurt

Directions:

1 Place bulgur in a fine strainer and rinse thoroughly with cool water.
2 In a food processor, finely chop the onions. Add beef, 1/2 cup water, pepper, cumin, cinnamon, and 1 teaspoon salt. Whirl until mixture is a smooth paste.
3 Add bulgur and 1/4 cup parsley; whirl just to mix.
4 Pat meat mixture evenly into a shallow 1- to 1 1/2-quart casserole. Cut through meat mixture to make diamonds 2 to 3 inches wide. Place a peppercorn in the center of each diamond.
5 Bake, uncovered, in a 425° oven until meat is no longer pink in center (cut to test), about 25 minutes. Sprinkle with remaining parsley and add salt to taste.
6 To serve, cut diamonds apart and accompany with yogurt.
7 Yield: Makes 4 servings.

From food.com
By nannie jo

More Arabic Food Recipes:

Lamb kibbeh with mint and broad bean salad
Lebanese kibbeh burgers
Eggplant and Kibbeh Stew
Kibbeh Recipe
Crispy Falafel with Yogurt Dip
Homemade Hummus

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Lamb kibbeh with mint and broad bean salad recipe

Photo: Lamb kibbeh with mint and broad bean salad recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb kibbeh with mint and broad bean salad recipe. Enjoy the Arabic Cuisine and  learn how to make Lamb kibbeh with mint and broad bean salad.

Natural, wholesome grains have been used around the world for centuries, but come alive in nourishing new treats.

To Prep 0:30
To Cook 0:25
INGREDIENTS 16
SERVINGS 4

Ingredients

3/4 cup (135g) burghul
500g lamb mince
1 brown onion, coarsely grated
1 tsp ground allspice
1 tsp ground cumin
1 tsp ground cinnamon
1/2 tsp ground white pepper
2 tbs toasted pine nuts
Vegetable oil, to deep-fry
Natural yoghurt, to serve

Mint and broad bean salad

2 cups (300g) fresh or frozen broad beans, peeled
2 ripe tomatoes, seeded, finely chopped
1 red onion, thinly sliced
1 bunch mint, leaves picked
1 tbs olive oil
1/2 tsp ground sumac

Method

Place the burghul in a large bowl and cover with cold water. Set aside for 30 minutes to soak.

Meanwhile, combine the lamb, onion, allspice, cumin, cinnamon and pepper in a large bowl. Season well with salt. Transfer one-sixth of the mixture to a small bowl and add the pine nuts. Stir to combine.

Strain the burghul through a fine sieve. Use your hands to squeeze to remove excess water. Add the burghul to the remaining lamb mixture and stir to combine.

Heat a little of the oil in a medium frying pan over high heat. Add the pine nut mixture and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until cooked through. Remove from heat and set aside for 10 minutes to cool.

Divide the burghul mixture into 16 even portions. With wet hands, shape a portion into a cup shape. Spoon one-sixteenth of the pine nut mixture into the centre. Shape the burghul mixture around to enclose filling. Shape into an elongated egg shape with pointed ends. Place on a large plate. Repeat with remaining burghul mixture and pine nut mixture. Cover with plastic wrap and place in the fridge for 30 minutes to rest.

Add enough oil to a large saucepan to reach a depth of 6cm. Heat to 180°C (to test when oil is ready, a cube of bread turns golden brown in 15 seconds). Add one-quarter of the kibbeh to the oil and cook for 5 minutes or until golden brown and cooked through. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat in 3 more batches with remaining kibbeh.

To make the mint and broad bean salad, cook broad beans in a saucepan of boiling water for 1-2 minutes. Refresh under cold running water. Drain well. Place in a large bowl with tomato, onion and mint. Drizzle with oil; gently toss to combine. Sprinkle with sumac.

Divide the broad bean salad among serving plates. Top with kibbeh and serve immediately with yoghurt, if desired.

Notes

Allow 30 minutes soaking, 10 minutes cooling and 30 minutes resting time.

Notebook: - September 2010 , Page 136
Recipe by Sarah Hobbs
  
More Arabic Food Recipes:   

Garden Tabbouleh 
Moroccan Bean Salad 
Baharat beef kebabs with chickpea tabouli
Lemon and oregano lamb kebabs
Build-Your-Own Shish Kabobs
Eggplant & couscous salad with yoghurt dressing

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Moroccan patties recipe

Photo: Moroccan patties recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan patties Recipe. Enjoy the Arabic Cuisine and  learn how to make Moroccan patties. 

Ingredients (serves 4)

1 tablespoon olive oil
1 small red onion, chopped
2 teaspoons Moroccan seasoning
400g can chickpeas, drained, rinsed
1 egg
1 small carrot, grated
425g can tuna in springwater, drained, flaked
1 tablespoon chopped fresh flat-leaf parsley leaves
1/2 cup polenta
1/2 cup plain yoghurt
1 tablespoon chopped fresh mint leaves
Baby rocket leaves, beetroot and Lebanese bread, to serve

Method

Heat 2 teaspoons oil in a frying pan over medium-high heat. Add onion and seasoning. Cook, stirring, for 2 to 3 minutes or until onion has softened. Set aside.

Process chickpeas and egg until smooth. Transfer to a large bowl. Add onion mixture, carrot, tuna and parsley. Season with salt and pepper. Mix to combine. Using 1/4 cup mixture at a time, form into 8 patties. Place on a plate.

Place polenta in a shallow bowl. Coat patties in polenta. Place on a baking tray. Cover. Refrigerate for 10 minutes.

Heat remaining oil in a large frying pan over medium-high heat. Cook patties for 3 to 4 minutes each side or until golden and heated through.

Combine yoghurt and mint in a bowl. Serve patties with rocket, beetroot, yoghurt mixture and bread.

Notes

You could use 1 small zucchini, grated, instead of the carrot.

Source
Super Food Ideas - May 2009, Page 33
Recipe by Donna Boyle


More Arabic Food Recipes: 

Lebanese sausages (makanek)
Crispy Falafel with Yogurt Dip
Chicken stuffed cheese balls
Broad bean dip & Moroccan mezze platter
Red Pepper Hummus with Toasted Pita Triangles
Grilled Veggie Hummus Wrap



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Lebanese sausages (makanek) recipe

Photo: Lebanese sausages (makanek) recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese sausages (makanek) Recipe. Enjoy the Arabic Cuisine and  learn how to make Lebanese sausages (makanek).

Mezze is more than just food, it's a way of life. Learn secrets to the art of grazing with this tasty recipe.

Preparation Time
5 minutes

Cooking Time
10 minutes

Ingredients (serves 4)

500g makanek (see note) or merguez sausages (see note)
2 tbs pomegranate molasses

Method

Using your index finger and thumb, press firmly through a sausage at the halfway point to separate the meat, then twist the sausage casing to make 2 smaller sausages (if using merguez sausages, twist at two even points to form 3 smaller sausages). Using kitchen scissors, cut at the twist to separate. Repeat with remaining sausages.

Preheat a chargrill pan or barbecue to medium and cook sausages, turning occasionally, for 8 minutes or until cooked through. Transfer sausages to a bowl, add pomegranate molasses and stir to combine.

Place makanek on a platter and serve immediately.

Notes

Serves 4-6 as a mezze.

Pomegranate molasses is from selected supermarkets and delis.

Merguez sausages are typically North African in origin. They are usually made from lamb or beef, or a mixture of both, and are spiced with chilli and harissa, which gives them a red colour. Available from selected butchers.

If you can't find makanek or merguez sausages, substitute lamb, beef or pork sausages; the pomegranate molasses will make the dish taste as authentic.

Makanek is a type of Lebanese sausage made from a mixture of beef, lamb and sometimes pork. A comforting spicy staple in winter, these are cooked on the barbecue or fried in their own juices and then seasoned with lemon juice or pomegranate molasses for a thick, delicious gravy to mop up with flat bread. Serve them with lemon wedges to squeeze over if you like them extra tangy!

Source
MasterChef - February 2011, Page 74
Recipe by Kamal Mouzawak
 
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Crispy Falafel with Yogurt Dip
Chicken stuffed cheese balls
Broad bean dip & Moroccan mezze platter
Red Pepper Hummus with Toasted Pita Triangles
Grilled Veggie Hummus Wrap
Middle Eastern Platter
 
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Ramadan Appetizers Recipes 2012

The Arabic Food 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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Crispy Falafel with Yogurt Dip Recipe

Crispy Falafel with Yogurt Dip Recipe
Photo: Anna Williams

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Crispy Falafel with Yogurt Dip Recipe. Enjoy the Arabic Cuisine and  learn how to make Crispy Falafel with Yogurt Dip.

Yield: Makes 4 servings

Ingredients

2 15-ounce cans chickpeas, drained and rinsed well
1/4 cup fresh lemon juice
1 shallot or 1/2 small onion, finely diced
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes
3 garlic cloves, minced
2 teaspoons kosher salt
3 tablespoons freshly chopped parsley
1 1/2 cups bread crumbs
2 eggs, whisked
1 1/2 cups plain yogurt
1/8 teaspoon freshly ground pepper
1/4 cup canola oil

Preparation

In a food processor or blender, process the chickpeas, lemon juice, and 1/4 cup of water until almost smooth. Transfer to a large bowl and add the shallot, cumin, red pepper flakes, 2/3 of the garlic, 1 teaspoon of the salt, 2 tablespoons of the parsley, and 1/2 cup of the bread crumbs and mix well. Roll into 16 balls (about 2 inches in diameter) and flatten slightly to form patties.

Place the remaining bread crumbs in a bowl or dish. Dip the falafel patties in the whisked eggs, then roll in the bread crumbs, coating evenly.

Prepare dip: In a medium bowl, combine the yogurt and pepper with the remaining garlic, salt, and parsley. Mix well. Cover and set aside.

Heat half the oil in a large skillet over medium heat. Place 8 of the chickpea patties in the pan and cook until golden brown, about 2 minutes per side. Drain on paper towels. Add the remaining oil, if necessary, and cook the remaining patties. Drain. Serve with the yogurt dip.

If You Don't Have... store-bought bread crumbs, make fresh ones in a food processor. One slice of bread yields about 1/2 cup crumbs.

Kay Chun, Real Simple
SEPTEMBER 2002

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Chicken stuffed cheese balls
Broad bean dip & Moroccan mezze platter
Red Pepper Hummus with Toasted Pita Triangles
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Save and Share Crispy Falafel with Yogurt Dip Recipe

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Chicken stuffed cheese balls recipe

Photo: Chicken stuffed cheese balls recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chicken stuffed cheese balls Recipe. Enjoy the Arabic Cuisine and  learn how to make Chicken stuffed cheese balls.

Ingredients

¾    Cup feta cheese, grated
¾    Cup mozzarella or Cheddar cheese, grated
Salt and pepper
1/3  Cup flour
1     Egg, beaten
½    Cup breadcrumbs
Chicken, cooked, diced and seasoned with salt and pepper
Frying oil
Fresh vegetable sticks (carrots, celery, cucumber) for serving

Method

-Mix the cheeses in a deep bowl and season with salt and pepper.

-Shape the cheese into balls and dig a hole to form a cup shape.

-Stuff the cheese balls with the chicken pieces and close firmly from all sides (Cheese balls can be made without stuffing and other stuffing can also be used such as boiled shrimps or cooked minced meat).

-Immerse the balls into the flour until completely covered then place in the beaten egg then in the breadcrumbs. Be sure that the balls are completely covered and remove any excess flour and breadcrumbs.

-Deep fry until golden. Place on a paper towel to absorb excess oil.

-Serve with vegetable sticks or various dips such as ketchup or mayonnaise.

Chef Osama

More Arabic Food Recipes: 

Broad bean dip & Moroccan mezze platter
Red Pepper Hummus with Toasted Pita Triangles
Grilled Veggie Hummus Wrap
Middle Eastern Platter
Harissa lamb & houmous flatbreads
Falafel & halloumi stacks

Save and share Chicken stuffed cheese balls recipe

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Broad bean dip & Moroccan mezze platter recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Broad bean dip & Moroccan mezze platter Recipe. Enjoy the Arabic Cuisine and  learn how to make Broad bean dip & Moroccan mezze platter Triangles.

Serves: 6

Ingredients

2 x 300ml tins broad beans, drained
2 small garlic cloves peeled and crushed
1tsp dried thyme leaves
1tsp ground cumin
pinch of salt
5tbsp extra virgin olive oil, plus extra for drizzling
good squeeze of lemon juice
pinch of paprika, to serve

Place all of the ingredients in a food processor and blitz until smooth. Taste and add any extra salt or lemon juice if needed. Transfer to a bowl and just before serving drizzle with a little olive oil and scatter with a pinch of paprika.

TESCO realfood 

More Arabic Food Recipes: 

Red Pepper Hummus with Toasted Pita Triangles
Grilled Veggie Hummus Wrap
Middle Eastern Platter
Harissa lamb & houmous flatbreads
Falafel & halloumi stacks
Spring green fattoush  

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Moroccan Lamb and Vegetable Pastries Recipes

Photo: Moroccan Lamb and Vegetable Pastries Recipes

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan Lamb and Vegetable Pastries Recipe. Enjoy the Arabic Cuisine and  learn how to make Moroccan Lamb and Vegetable Pastries.  

Yield: 12

Ingredients

For the Pastries

1 lamb leg steak (170 g/6 oz), trimmed of fat and cut into thin strips
45 millilitres (3 tablespoons) olive oil
2 carrots, peeled and finely julienned
1 onion, finely chopped
115 grams (1/4 lb) button mushrooms, coarsely chopped
1 millilitre (1/4 teaspoon) ground cumin
1 millilitre (1/4 teaspoon) ground coriander
1 millilitre (1/4 teaspoon) ground allspice
500 millilitres (2 cups) chopped cabbage
45 millilitres (3 tablespoons) lemon juice
60 millilitres (1/4 cup) chopped flat-leaf parsley
1 egg, separated
45 millilitres (3 tablespoons) water or milk
2 pieces (200 g / 1/2 lb each) puff pastry dough

For the Yogurt Sauce

250 millilitres (1 cup) plain yogurt , 10% fat
45 millilitres (3 tablespoons) lemon juice
1 millilitre (1/4 teaspoon) ground cumin
1 millilitre (1/4 teaspoon) ground coriander
Salt and pepper

Directions

For the Pastries

In a large skillet over medium-high heat, brown the lamb in half the oil. Season with salt and pepper. Set aside.
In the same skillet over medium heat, soften the vegetables and spices in the remaining oil. Season with salt and pepper. Add the cabbage, lemon juice, parsley and reserved meat. Adjust the seasoning. Transfer to a bowl, cover and refrigerate for 2 hours or chill in the freezer for about 45 minutes.
With the rack in the middle position, preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Make the egg wash: In a bowl, lightly beat the egg yolk with the water or milk. Set aside.
On a floured surface, roll each piece of dough into a 20 x 30-cm (8 x 12-inch) rectangle. Cut each piece into 6 squares, 10 cm (4 inches) per side.
For each puff, lightly brush half a dough square with egg white. Spoon 45 ml (3 tablespoons) of filling onto the centre. Fold up 2 opposite sides of the pastry, forming a purse. Pinch the ends firmly to seal but leave an opening in the middle. Spoon 15 ml (1 tablespoon) filling into the opening to finish filling the purse. Arrange the pastries on the baking sheet and brush with egg wash.
Bake until golden, 25 to 30 minutes.

For the Yogurt Sauce

In a bowl, combine all the ingredients. Season with salt and pepper.
Serve with the hot pastries.
Note: For a vegetarian version of this recipe, omit the lamb.

Courtesy of Ricardo Larrivée - Ricardo and Friends
ِfoodnetwork.ca

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Lamb and olives pies (fatayer)
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Pickled Cucumber Recipe - How to Make Pickled Cucumber

Photo: Pickled Cucumber Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Pickled Cucumber Recipe. Enjoy the Arabic Cuisine and  learn how to make Pickled Cucumber.

Ingredients

1 kg small size cucumber
¼ cup salt
3 cups water
1½ cup vinegar
2 cinnamon sticks
5 cloves grains
10 black pepper seeds
2 TBSP crushed garlic

Method

- Wash cucumber, put in sterile jar.
- Dissolve salt in water.
- Put water, vinegar, cinnamon, cloves, and black pepper in a pan on medium heat till
- boil. Leave to cool and saturate all the herbs flavor.
- Add garlic to cucumber. Pour the water mixture till the cucumber is fully covered.
- Keep the cucumber jar for two days until infuse all flavors.
- Remove froth if appears.

* keep cucumber in the fridge after use.
* For large sized cucumber, cover with salt for one day in the jar, until absorb the most of water.

More Arabic Food Recipes:

Lamb and olives pies (fatayer)
Puff pastry with sausage
Sambosa
Feteer Meshaltet "Arabic Pie"
Phyllo with minced beef
Baked Borek

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Lamb and olives pies (fatayer) Recipe

Photo: Lamb and olives pies (fatayer) Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb and olives pies (fatayer) Recipe. Enjoy the Moroccan Cuisine and  learn how to make Lamb and olives pies (fatayer).

Ingredients

For filling
3 Tbs olive oil
1 Red onion, chopped
½ Cup spring onion, chopped
Salt and pepper
½ Kilo (pre-cooked) minced lamb
1 Cup green olives, sliced
½ Cup parsley, chopped
½ Cup walnut, chopped
3 Tbs pomegranates syrup

For dough
2 2/3 Cups all purpose flour
¼ Cup whole wheat flour
1 Tbs yeast
1 tsp milk powder
2 tsp sugar
¼ tsp salt
1 ½ Cup warm water
Egg whites, for brushing, beaten

Method

- For filling:
- Heat oil in a sauce pan over medium heat, stir red and spring onion for 5 minutes, season with salt and pepper, leave for 3 more minutes or until golden brown. Keep aside to cool.
- Blend onion mixture with minced lamb, add remaining filling ingredients, stir until well combined.

- For the dough:
- Mix flours, yeast, milk powder, sugar and salt in an electric mixer on low speed until combined.
- Add water gradually to the mixture; beat on a medium speed until consistent dough is obtained.
- Place in a greased bowl, cover and leave to rise for 45 minutes or until doubled in size.
- Roll dough on a lightly floured surface with thickness not more than 1 cm, then cut into 10 cm circles.
- Place a tablespoon of the lamb mixture on one side of the circle and fold over the dough to make a half-circle. Pinch the edges of the dough together to seal.
- Place in an oven tray, leave to rise for another 15 minutes.
- Preheat oven to 200° C.
- Brush pies with egg whites, and bake for 25 minutes or until golden.

More Arabic Food Recipes:

Puff pastry with sausage
Sambosa
Feteer Meshaltet "Arabic Pie"
Phyllo with minced beef
Baked Borek
Moroccan-spiced lamb triangles

Save and share Lamb and olives pies (fatayer) Recipe recipe

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