Squash kibbeh balls recipe

Photo: Squash kibbeh balls recipe

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

It is more fun to eat when they are hot and the cheese is oozing out!

INGREDIENTS:

1 pound of kabocha squash (any squash will do, just make sure it is thoroughly drained)
4 ounces of extra-fine bulgur #1, soaked in water for 5 minutes and drained thoroughly (squeeze out the water)
small white onions, sprinkled with salt and sumac
1/4 cup of minced herbs (parsley, other)
Spices: 1/2 tsp. white pepper, 1/2 tsp. allspice, 1/2 tsp. cinnamon, 1 1/2 tsp. salt, 1 tsp. cumin, 1 tsp. hot Aleppo pepper
1/2 cup of fine semolina flour
1/4 cup of unbleached all-purpose flour

Filling:

8 ounces of goat cheese
2 large eggs
1 cup shredded mozzarella
1/4 cup of walnuts
1/4 cup of whipping cream
1 teaspoon of mashed garlic (with salt in a mortar)
Spices: 1 teaspoon of salt, 1/2 teaspoon of white pepper, 1/2 teaspoon of seven-spice, 1/2 teaspoon of thyme or wild zaatar, 1/2 teaspoon of Aleppo pepper
1/4 cup of minced parsley
1/4 cup of minced dill (or other herb)
Lemons, quartered
Oil, to fry the kibbeh in

To make it easier: shape the cheese mixture into teaspoon-sized balls and freeze for 15 minutes before starting.

METHOD:

Make the kibbeh shell and refrigerate: place the drained squash, chopped onion, herbs and spices, bulgur, flour and semolina in the bowl of a food processor. Process into a homogenous paste. Transfer to a bowl and into the fridge, covered.
 
Make the cheese filling by combining all the ingredients. Shape into little teaspoon-sized balls and place on a piece of foil into the freezer for 15 minutes to make using them easier.
 
Take balls of dough (can use a cookie dough scooper) and fill with the cheese. Place in the fridge until ready to fry.
 
Heat several cups of oil to 375F and fry the balls of kibbeh, a few at a time. Serve warm with extra lemons.
 
Chef Joumana Accad

CEO, Taste of Beirut

More Arabic Food Recipes:

Falafel with Garlicky Tahini Sauce
Runner Beans with Tomato
Saudi Chicken Biryani
Fatet Chicken Musakhan
Chicken & Prunes Maraq
Chicken Kabsa with Sausage & Beans  

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Hummus with Mellow Garlic & Cumin Recipe

Photo: Hummus with Mellow Garlic & Cumin

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Hummus with Mellow Garlic & Cumin Recipe.  Enjoy the good taste of Arabic Food and learn how to make Hummus with Mellow Garlic & Cumin.

Tahini blends with chickpeas, lemon, olive oil, and garlic to become the well-known Middle Eastern dip and spread known as hummus. Homemade hummus is simple to make, and it tastes much better than the mediocre and overpriced stuff sold in supermarkets. To avoid the most common pitfall of homemade hummus— way too much raw garlic—I like to gently cook the garlic in the olive oil first so it mellows and infuses the oil. Cumin and a touch of soy sauce give the hummus a savory edge. Serve with seedless cucumber rounds or pita chips or triangles for dipping. Yields about 3 cups.

1/3 cup plus 1 Tbs extra-virgin olive oil
4 large cloves garlic, thinly sliced
2 tsp. ground cumin
2 15-1/2-oz. cans chickpeas, drained and rinsed
3 Tbs. tahini
3 Tbs. fresh lemon juice; more to taste
1 Tbs. soy sauce
1/2 tsp. kosher salt; more as needed

Combine the 1/3 cup oil with the garlic and cumin in a small saucepan. Set over medium-low heat and cook until the garlic softens, about 3 minutes from when you can hear the garlic bubbling quickly. Don’t let the garlic brown. Take the pan off the heat and let cool completely.

Put the chickpeas, tahini, lemon juice, soy sauce, and salt in a food processor. Use a fork to fish the softened garlic out of the oil and transfer it to the processor (reserve the oil). Turn the machine on, let it run for about 20 seconds, and then start slowly pouring the cumin oil through the machine’s feed tube. Be sure to scrape the pan with a rubber spatula to get all of the cumin and oil. Pour 1/4 cup cool water down the tube. Stop the machine, scrape the sides of the bowl, and continue processing until the hummus is creamy and almost smooth. Season to taste with more salt and lemon juice, if you like. For best results, let the hummus sit at room temperature for an hour or two before serving so the flavors can meld. Or better yet, make it a day ahead, refrigerate it and return it to room temperature and adjust the seasonings before serving. To serve, spread hummus in a shallow dish and drizzle with the remaining 1 Tbs. oil.

Make Ahead Tips
The hummus will keep for about a week in the refrigerator.

nutrition information (per serving):
Size : per 1/4 cup serving; Calories (kcal): 180; Fat (g): 10; Fat Calories (kcal): 90; Saturated Fat (g): 1; Protein (g): 4; Monounsaturated Fat (g): 6; Carbohydrates (g): 18; Polyunsaturated Fat (g): 2; Sodium (mg): 270; Cholesterol (mg): 0; Fiber (g): 3;

photo: Scott Phillips
From Fine Cooking 62 , pp. 74
December 1, 2003
by Jennifer Armentrout
 
More Arabic Food Recipes: 

Mediterranean Hummus
Grilled Veggie Hummus Wrap
Cumin pancake with hummus
Red Pepper Hummus with Toasted Pita Triangles
Hummus Ma Lahma
Sumac chicken & hummus wraps

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Rice Pilaf with Spiced Caramelized Onions, Orange, Cherry & Pistachio Recipe

Photo: Rice Pilaf with Spiced Caramelized Onions,
Orange, Cherry & Pistachio Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Rice Pilaf with Spiced Caramelized Onions, Orange, Cherry & Pistachio Recipe.  Enjoy the good taste of Arabic Food and learn how to make Rice Pilaf with Spiced Caramelized Onions, Orange, Cherry & Pistachio.

The flavors of this pilaf are wonderful with curries and with full-flavored fish like salmon. Serves six to eight.

Ingredients

4 Tbs. unsalted butter
3 medium onions: 2 sliced (about 3 cups); 1 small diced (about 1-1/4 cups)
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon
Pinch ground cloves
1-1/2 tsp. kosher salt; more as needed
Freshly ground black pepper
1 orange, zest finely grated (about 2-1/2 tsp.) and juiced (about 6 Tbs.)
3/4 cup sweetened dried tart cherries
1-1/2 cups long-grain white rice
3/4 cup shelled pistachios, toasted and roughly chopped (3.5 oz.)

Preparation

In a 12-inch heavy-based skillet, melt 2 Tbs. of the butter over medium heat. Add the sliced onions, reduce the heat to medium low, and cook, stirring occasionally, until soft and lightly caramelized, 20 to 25 minutes. Add the allspice, cinnamon, and cloves, and stir well. Reduce the heat to low and cook another 5 min., stirring occasionally, to allow the onion to absorb the flavors of the spices and caramelize a bit more. Season with 1/2 tsp. of the salt and a few grinds of black pepper. Set aside.

Pour the orange juice over the cherries in a small bowl to hydrate them, if necessary adding enough water to cover completely.

In a heavy-based 3-qt. saucepan with a tight lid, melt the remaining 2 Tbs. butter over medium heat. Reduce the heat to medium low and add the diced onion. Cook, stirring occasionally, until soft but not browned, about 5 minutes. Add the rice and the remaining 1 tsp. salt and stir well to coat each grain with butter. Toast for a full 5 minutes, stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of  the pan (the rice may turn opaque before 5 minutes is up, but keep going). Reduce the heat to low if there are any signs of scorching.

Tip:

Fluff the rice by slipping the tines of a fork down into the rice alongside the edge of the pan. Gently lift and toss the rice toward the center of the pan. Continue this process as you work your way around the perimeter. Then add your finishing-touch ingredients and gently fold them in with the fork, using a similar gentle fluffing motion.

Add 2-1/2 cups water, stir once, and bring to a boil over medium heat. Cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat, and let the pilaf sit, still covered, for 5 minutes.

Once the pilaf has rested, remove the lid and fluff the rice with a fork. Strain the cherries and discard the orange juice. Using the fork, gently fold in the cherries, caramelized onions, pistachios, and orange zest. Taste for seasoning and adjust as needed.

nutrition information (per serving):
Size : based on eight servings; Calories (kcal): 320; Fat (g): 12; Fat Calories (kcal): 100; Saturated Fat (g): 4.5; Protein (g): 7; Monounsaturated Fat (g): 4.5; Carbohydrates (g): 49; Polyunsaturated Fat (g): 2; Sodium (mg): 210; Cholesterol (mg): 15; Fiber (g): 3;
 
Photo: Scott Phillips
From Fine Cooking 84 , pp. 42
March 1, 2007 

More Arabic Food Recipes:

Baked lamb and spiced rice (ouzi) 
Rice with Tomato 
Curried Beef Strips Over Rice 
Brown rice, vegetable and chickpea pilaf  
Rice with Lentil
Kofta Orfali with White Rice

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Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta & Herbs Recipe

Photo: Grilled Eggplant with Garlic-Cumin
Vinaigrette, Feta & Herbs Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta & Herbs Recipe.  Enjoy the good taste of Arabic Food and learn how to make Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta & Herbs.

 This dish looks especially nice served on a platter, with the feta and herbs scattered over grilled eggplant Serves four to six as a side dish.

Ingredients

For the vinaigrette:
1 small clove garlic
Kosher salt
1-1/2 Tbs. fresh lemon juice
1 small shallot, very finely diced
3 Tbs. extra-virgin olive oil
1/2 tsp. cumin seed, lightly toasted and pounded in a mortar or ground in a spice grinder
Pinch cayenne; more to taste

For the eggplant:
1 large globe eggplant (about 1 lb.), trimmed and cut into 1/2-inch-thick rounds
3 Tbs. extra-virgin olive oil; more as needed
Kosher salt.
1/4 cup crumbled feta
2 Tbs. coarsely chopped fresh mint
2 Tbs. coarsely chopped fresh cilantro

Preparation

Make the vinaigrette:

With a mortar and pestle, pound the garlic and a pinch of salt to a paste, or mince the garlic, sprinkle with salt, and mash into a paste with the side of a chef’s knife.

Combine the garlic paste and 1 Tbs. of the lemon juice in a small bowl and let sit for 10 minutes. Combine the shallot with the remaining 1/2 Tbs. lemon juice and a pinch of salt in another small bowl and let sit for 10 minutes. Whisk the olive oil, cumin, and cayenne into the garlic mixture. Season to taste with salt or cayenne, if necessary.

Grill the eggplant:

Prepare a medium-high charcoal or gas grill fire. Brush both sides of the eggplant slices with olive oil and season with salt. Grill (covered on a gas grill; uncovered on a charcoal grill) until golden-brown grill marks form, 3 to 4 minutes. Turn the eggplant and grill until tender and well marked on the second sides, 3 to 4 minutes more. The interior should be grayish and soft rather than white and hard.

Top grilled eggplant slices with the shallots, feta, and herbs. Whisk the vinaigrette and drizzle it on top. Serve immediately.
 
nutrition information (per serving):
 
Size : with grilled eggplant; Calories (kcal): 160; Fat (g): 15; Fat Calories (kcal): 130; Saturated Fat (g): 3; Protein (g): 2; Monounsaturated Fat (g): 10; Carbohydrates (g): 6; Polyunsaturated Fat (g): 1.5; Sodium (mg): 260; Cholesterol (mg): 5; Fiber (g): 3;
 
Photo: Scott Phillips
From Fine Cooking 87 , pp. 51
September 1, 2007 

More Arabic Food Recipes:

Kibbeh with Eggplant Stuffing
Eggplant Fatteh with Meat and Keshk
Makloube: Upside-down chicken and eggplant pilaf
Grilled cumin and chilli lamb skewers with smoky eggplant
Eggplant and Kibbeh Stew
Lemon Cilantro Eggplant Dip

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Harissa chicken wings with preserved lemon marmalade recipe

Photo: Harissa chicken wings with preserved lemon marmalade recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Harissa chicken wings with preserved lemon marmalade Recipe.  Enjoy the good taste of Arabic Food and learn how to make Harissa chicken wings with preserved lemon marmalade.

Middle Eastern cuisine hits all the right notes with these delicately spiced harissa chicken wings.

11 INGREDIENTS
4 SERVINGS

Ingredients

1/4 cup (60ml) extra virgin olive oil
2 tbs lemon juice
1 tbs harissa (Tunisian chilli paste) (see note)
2 garlic cloves, thinly sliced
12 chicken wings, tips removed
6 preserved lemon quarters (see notes), flesh and pith discarded, rind cut into thin strips
2 tbs caster sugar
2 tbs orange marmalade
1/2 cup each coriander, basil and flat-leaf parsley leaves
2 tbs roughly chopped dill
1 tbs olive oil

Method

Mix the extra virgin olive oil, juice, harissa, garlic and 1 tsp salt in a large bowl. Add the chicken wings and turn to coat, then marinate in the fridge for 10-15 minutes.

Place lemon rind, sugar, marmalade and 100ml water in a pan and bring to the boil, stirring to dissolve the sugar. Reduce heat to medium-low. Simmer, frequently brushing down sides of pan, for 8-10 minutes until a jam-like consistency. Cool.

Heat a chargrill pan over medium-high heat. Cook the chicken, meatier-side down, for 10 minutes, then turn and cook for a further 5 minutes or until cooked through.

Meanwhile, to make a herb salad, toss the herbs and olive oil together in a bowl.

Place chicken on a platter and scatter with salad. Serve with the marmalade.

Notes

Preserved lemon and harissa are available from Middle Eastern and gourmet shops.

Nutrition

Energy 2057kJ    
Fat saturated 8.40g
Fat Total 37.60g    
Carbohydrate sugars -
Carbohydrate Total 19.60g    
Dietary Fibre 1.40g
Protein 19.50g    
Cholesterol 89.00mg
Sodium 771mg      

delicious. - October 2010 , Page 134
Recipe by Jill Dupleix

More Arabic Food recipes:

Dibis Ramman Chicken and Freeke Stuffing 
Traditional Moroccan Couscous with Chicken 
Arabic Chicken With Lemon & Thyme 
Lebanese Marinated Chicken 
Chicken and carrot tagine 
Moroccan Chicken with Squash and Dried Plums

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Tastira (Tunisian Fried Peppers and Eggs) Recipe

Photo: Tastira (Tunisian Fried Peppers
and Eggs) Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Tastira (Tunisian Fried Peppers and Eggs) Recipe.  Enjoy the good taste of Arabic Food and learn how to make Tastira (Tunisian Fried Peppers and Eggs).

Serve it on four separate plates or on one large platter. Serve with sliced French bread. PREP 20 mins
COOK 15 mins
READY IN 35 mins

Ingredients

4 cloves garlic, diced
1 tablespoon caraway seeds
1 pinch salt
3 tablespoons olive oil
2/3 cup mild chile peppers, chopped
1 1/2 cups green bell peppers, seeded and chopped
2 cups tomatoes, seeded and chopped
4 eggs
salt and ground black pepper to taste


Directions

1. Mash the garlic, caraway seeds, and pinch of salt in a mortar and pestle or against the side of a mixing bowl.
 
2. Heat 1 tablespoon of the olive oil in a skillet over medium heat. Stir in the chile peppers; cook and stir until the peppers have softened, about 5 minutes. Remove them from the skillet and set aside. Add another tablespoon of oil to the skillet and cook the bell peppers and tomatoes until the peppers are soft and the tomatoes have begun to break down, about 5 more minutes. Add the tomato-bell pepper mixture to the hot peppers. Stir in the mashed garlic and caraway seeds. Spoon the vegetables onto plates or a serving platter.
 
3. Heat the remaining oil in the skillet. Fry the eggs until the whites are set and the yolks are the desired consistency, about 2 to 3 minutes for runny yolks, 4 to 5 minutes for fully set yolks. Place the fried eggs on the vegetable mixture and season to taste with salt and pepper.

Editor's Note:
Tastira can be hot or mild, depending upon the type of chile peppers used.  

More Arabic Food Recipes: 

Shakshuka Eggs 
Tunisian Potato Turnovers 
Kibbeh Bi Laban  
Baked kibbeh 
Chakchouka
Moroccan Chicken Thighs
  
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Shakshuka Eggs Recipe

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

Preparation Time – 15 minutes
Cooking Time – 20 minutes
Serves – 2

Ingredients

4 free range eggs
1 green bullhorn chili, thinly sliced
1 long red chili, thinly sliced (the spicy kind)
2 garlic cloves, finely chopped
4 small red tomatoes, diced
2 tablespoons olive oil
2 teaspoons mild/medium paprika
1/4 cup water
coarse sea salt
thyme sprigs to garnish

Method

In a shallow non-stick sauté pan, heat oil on medium heat. Add garlic and chili. Sauté for 5 minutes till tender. Add tomatoes and water. Cook for 5 minutes until tomatoes are slightly tender.

Sprinkle paprika and mix well. Reduce heat to low. Crack eggs slowly over the chili tomato mixture. Cover with a plate and cook for 8 to 10 minutes until eggs are done and slightly runny.

Season with salt and garnish with thyme. Serve hot with bread and salad greens.
 
More Arabic Food Recipes:

Tunisian Potato Turnovers
Cauliflower-Stuffed Meatball Ragout in Spicy Tomato Sauce (Tunisian Mubattan Bruklu)
Middle Eastern Chicken Thighs With Roasted Vegetables, Harissa & Minted Yoghurt
Chakchouka
Moroccan Chicken with Squash and Dried Plums  Moroccan Chicken Thighs  
 
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Tunisian Potato Turnovers Recipe

Photo: Tunisian Potato Turnovers Recipe

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

Yield: Makes 4 dozen turnovers; 12 to 16 appetizer servings 
Ingredients

2 russet potatoes (1 lb. total), peeled and cut into 1-inch chunks
1 onion (6 oz.), peeled and chopped 
2 cloves garlic, peeled and minced
1 tablespoon olive oil
3 tablespoons minced Italian parsley
3 tablespoons minced fresh cilantro
1 tablespoon drained capers, rinsed and coarsely chopped
1 teaspoon salt
1/2 teaspoon fresh-ground pepper
1 large egg, separated
12 square (6 in.) egg roll wrappers
Vegetable oil for frying
 
Preparation

1. In a 3- to 4-quart pan over high heat, bring potatoes and 2 quarts water to a boil; cover, reduce heat, and simmer until potatoes mash easily, about 15 minutes. Drain and transfer to a bowl; mash with a potato masher until smooth.
 
2. Meanwhile, in an 8- to 10-inch frying pan over medium heat, stir onion and garlic in oil until onion is very limp, about 10 minutes (if onion begins to brown, reduce heat to medium-low). Stir into potatoes, along with parsley, cilantro, capers, salt, and pepper. In a small bowl, beat egg yolk to blend; add to potato mixture and mix well.
 
3. In another small bowl, beat egg white to blend. Cut each egg roll wrapper into four squares (keep covered with plastic wrap until ready to use). Place about 1 1/2 teaspoons potato mixture in the center of each square. Brush edges lightly with egg white. Fold each square diagonally over filling to form a triangle; pinch edges to seal.
 
4. Pour 2 inches of oil into a heavy 5- to 6-quart pan over medium-high heat (or use a deep-fryer and follow manufacturer's recommendation for depth of oil). When oil reaches 375°, using a slotted spoon or a mesh basket and working in batches of 6 to 12 (pastries should fit easily in one layer), lower pastries into oil. Fry until golden brown, turning once, 3 to 5 minutes total. Transfer to paper towel-lined 10- by 15-inch baking sheets in a 200° oven and keep warm up to 30 minutes. Allow oil to return to 375° between batches.

Recipe form Sunset
 
More Arabic Food Recipes:

Cauliflower-Stuffed Meatball Ragout in Spicy Tomato Sauce (Tunisian Mubattan Bruklu)
Middle Eastern Chicken Thighs With Roasted Vegetables, Harissa & Minted Yoghurt
Chakchouka
Moroccan Chicken with Squash and Dried Plums  
Moroccan Chicken Thighs  
Moroccan-style chicken with lentils 

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Lebanese Kibbeh Patties Recipe

Photo: Lebanese Kibbeh Patties Recipe

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

One of the many signature dishes the Lebanese cuisine is known for is Kibbeh.  Even though many villages in Lebanon boast of their own versions of Kibbeh, the basic ingredients of this savory dish are ground meat, cracked wheat, some light spices and herbs. It can be made into a raw gourmet dish (with some special considerations) but is often made into patties that are grilled, baked or even deep fried.

In this post we’re going to feature a very simple recipe to prepare Lebanese Kibbeh Patties that can be served as appetizers or even as a main dish in a typical Ramadan Iftaar (fast breaking). Kibbeh tastes best when prepared with goat meat; however it can be just as good if you use quality beef as long as you ensure it is lean.

Use a food processor to combine all the ingredients

Once combined, it should look something like this.

Use the muffin tins to help mold them into shape, then bake.

And when they’re baked in oiled muffin tins, they’ll come out nicely molded and easy to pop out. 

Lebanese Kibbeh Patties

 (5 servings of 3 patties each)

(Preparation time: 15 minutes, baking 40 minutes)

Ingredients
1 pound of ground lean goat meat (or substitute with lean beef)
1.5 cups of fine Burghul (cracked wheat)
1 small white onion
20 leaves of green mint
10 leaves of marjoram (preferred green but dried is fine too)
1/2 teaspoon Lebanese 7-spices (or substitute with Allspice)
1/2 teaspoon cayenne pepper, or to taste
2/3 teaspoon of salt
1/2 teaspoon of ground cinnamon
1/3 green/bell pepper (optional, but preferred)
1/2 green chili pepper (optional)
High quality olive oil

Directions

Soak the Burghul in clean cold water then squeeze them dry.

Place the meat and all spices/greens in a food processor with 3-4 cubes of ice and grind for 3-5 minutes until the ingredients are well mixed and homogeneous. The reason we use ice is to cool down the grinding so the temperature doesn’t affect the meat.

Add the dried Burghul to the ground meat in a large bowl then knead for 2-3 minutes until well mixed.

Oil a cupcake or cookie tray with some quality olive oil then place the meat patties inside the molds to a thickness of no more than ½ inch. Garnish with a few more drops of olive oil prior to baking; alternatively you could use a burger mold to form your patties consistently.

Bake at 360° F for 35-40 minutes. Some people like kibbeh crispy others like it soft, so this is a personal taste as long as you sure it’s well cooked.

Serve hot or cold with a side of plain Greek yogurt, and a variety of greens such as green peppers, red radish, green mint, tomatoes, etc. You can also try it with a side of Cucumber Yogurt Dip (Khiar bi Laban).

Mama’s Lebanese Kitchen is a food blog dedicated to featuring the amazing authentic Lebanese recipes of our mother Esperance Sammour. Mom’s cooking style follows the traditions from the North Mountains of Lebanon. We hope that you enjoy our recipes and we look forward to hearing from you.

More Arabic Food Recipes:

Kibbeh Bi Laban

Lamb kibbeh with mint and broad bean salad 

Lebanese kibbeh burgers 

Eggplant and Kibbeh Stew 

Baked kibbeh 

Meat Kibbeh Akras

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Eggplant Fatteh with Meat and Keshk Recipe

Photo: Eggplant Fatteh with Meat and Keshk Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Eggplant Fatteh with Meat and Keshk Recipe.  Enjoy the good taste of Arabic Food and learn how to make Eggplant Fatteh with Meat and Keshk. 

Cuisine: Lebanese
Category: Levant
Serves: 6 persons
Difficulty: Medium
Cost: Medium

Preparation time :     15 minutes
Cooking time :     50 minutes

Ingredients

3 large eggplants or 750 g

2 teaspoons salt

1 cup vegetable oil, (for deep frying)

1 medium onion or 150 g, finely sliced

5 pieces pita bread or 150 g

1 tablespoon butter

100 g onions, chopped

400 g minced beef

7 cloves garlic, finely chopped

2 cubes MAGGI® Chicken Bouillon or 20 g

¼ cup water or 60 ml, hot

¼ cup liquid whey (jameed) or 50 ml

2 cups yoghurt or 500 g

3 tablespoons fresh mint, finely chopped

Preparation

Cut each Eggplant in half (length-wise), with a small knife cut and scoop out flesh, and keep aside. Each eggplant should yield two shells with a 1cm thickness, plus the flesh from the inside. Salt eggplant shells, and flesh and allow the bitter juices to get drawn out.

In a deep frying pan heat up Vegetable Oil. Fry Onion slices until golden brown and set aside on kitchen paper for the excess oil to drain.

Cut flat bread into 2cm squares and fry on hot oil until golden brown and set aside on kitchen paper to drain excess oil.

In the same hot vegetable oil, deep fry eggplant shells until golden but not soft. About 2/3 cooked. Gently remove and arrange tightly in a single row in an oven proof dish.

In a separate pan, melt Butter, sauté Chopped Onions until translucent, add eggplant flesh and continue to fry until soft. remove and set aside.

In the same pan sauté Minced Meat until cooked. Add Garlic, MAGGI® Chicken Bouillon , Water, and the jameed. Add Onion and Eggplant mixture to the pan and cook together for an additional 5 minutes.

In a mixing bowl combine Yogurt and chopped Mint leaves and stir.

Spoon meat and eggplant mixture into the eggplant shells, top with fried bread pieces, pour over the yogurt and mint and spread over to cover the dish equally. Garnish with fried Onion Slices and bake in a preheated oven at 175c for 15-20 minutes.

Serve hot with Salad or flat bread.

Nutritional Information

Energy :     505.00 Kcal
Protein :     27.00 g
Carbohydrate :     32.00 g
Fats :     33.00 g  

More Arabic Food Recipes:

Lemon Cilantro Eggplant Dip
Stuffed Baby Zucchini and Eggplant with Beef Shanks
Baba ghanoush
Iraqi Maklouba
Makdous
Couscous with vegetable tagine

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Lamb koftas with rustic tabouli recipe

Photo: Lamb koftas with rustic tabouli recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb koftas with rustic tabouli recipe.  Enjoy the good taste of Arabic Food and learn how to make Lamb koftas with rustic tabouli.

Ingredients

Tabouli

1/3 cup cracked wheat
2/3 cup boiling water
1 bunch flat-leaf parsley, chopped
Handful roughly chopped fresh mint
200g punnet grape or cherry tomatoes, quartered lengthwise
1 Lebanese cucumber, quartered and sliced
3 green onions (shallots), sliced
2 tbsp lemon juice
2 tbsp extra virgin olive oil
Salt flakes and cracked black pepper

Koftas

600g lamb mince
2 cloves garlic, chopped finely
1 tsp ground cumin
1½ tsp ground coriander
1 tbsp roughly chopped mint
2 green onions (shallots), sliced
1/3 cup breadcrumbs
¼ cup soda water
1½ tsp salt flakes
½ tsp ground white pepper
1½ tbsp olive oil
Pita bread and tzatziki, to serve

Equipment

Kettle
Small bowl
Cling wrap
2 medium bowls
Baking tray
Frying pan
Tongs
Sieve

Preparation

1. Make tabouli Place cracked wheat and boiling water in small bowl; cover with cling wrap. Set aside for 30 mins. In other bowl toss parsley, mint, tomatoes, cucumber, green onions, lemon juice, oil, salt and pepper; cover and refrigerate until cracked wheat is ready.

2. Make koftas Meanwhile, combine mince, garlic, ground cumin and coriander, mint, green onions, breadcrumbs, soda water and salt and pepper in bowl. Roll into 12 patties and place on baking tray.

3. Heat oil in frying pan over medium-high heat. Cook koftas for 3 to 4 mins each side or until cooked through.

4. Drain cracked wheat and toss through salad. Serve with koftas, pita bread and tzatziki.You can make the uncooked koftas a day ahead and store in the fridge. Use store-bought tabouli if you prefer.

More Arabic Food Recipes:

Lamb Kofta, Tabouleh Salad
Lamb kofta with flatbread
Quick Lamb Kofta with Harissa Yogurt Sauc
Kofta Orfali with White Rice
Lebanese Platter
Kofta Stew

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Arabic Spiced Lamb, Roasted Baby Beets, Sweet Potato & Persian Fetta Salad Recipe

Photo: Arabic Spiced Lamb, Roasted Baby Beets,
Sweet Potato & Persian Fetta Salad Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Arabic Spiced Lamb, Roasted Baby Beets, Sweet Potato & Persian Fetta Salad Recipe.  Enjoy the good taste of Arabic Food and learn how to make Arabic Spiced Lamb, Roasted Baby Beets, Sweet Potato & Persian Fetta Salad.

Serves 4 to 6

Ingredients

Lamb & Spice

4 lamb loin fillet
4 Cardamom pods
2 Cloves
½ cinnamon quill
1 teaspoon cumin seed
1 teaspoon Coriander
2 teaspoons Garlic
Sea Salt & freshly ground black pepper
Lime 1
Dash of Olive Oil
3 teaspoons Pistachios

Spiced Yoghurt

2 tablespoons Yoghurt
1 tablespoon Lemon Juice
1 tablespoon fresh Coriander chopped
sea salt
brown sugar
garam masala

Salad

200 g beetroot
Olive Oil thyme & garlic for roasting
250 g Sweet potatoes
1 Red Onion
350 g sugar snap peas
100 g Persian Feta cheese
10 Young basil leaves
Rocket leaves
Raspberry vincotto

Method

Lamb & Spice

1. Pound all spices in a mortar & pestle & remove cardamom husks.
2. Add rest of ingredients and pound to chunky constancy.
3. Rub all over lamb and marinate for at least 1 hr.
4. Seal lamb in pan and finish cooking in hot oven till just cooked medium –rare, approx 8 to10 mins.
5. Let it rest for a few minutes then slice and serve on top of salad

Spiced Yoghurt

1. Combine the ingredients for the spiced yoghurt and set aside until required

Salad

1. Boil beetroot until just cooked, the skin should be is easily removed with fingers.
2. Drain and chop into fork size cubes.
3. Roast sweet potato & onion in oil, thyme & garlic
4. Blanch sugar snap peas and refresh in cold water & drain
5. Mix all cooked vegetables together with basil and crumbled Persian fetta.
6. Toss rocket in vincotto and place on plate, top with salad, sliced lamb and a dollop of spiced yoghurt

Recipe by Anna Gare from The Best In Australia

More Arabic Food Recipes:

Lamb Kofta, Tabouleh Salad
Lamb kibbeh with mint and broad bean salad
Beryani with lamb
Baked lamb and spiced rice (ouzi)
Lamb and broad bean tagine
Lemon & Oregano Lamb Chops

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Fattoush with sumac chicken recipe

Photo: Fattoush with sumac chicken recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Fattoush with sumac chicken Recipe. Enjoy the Arabic Cuisine and  learn how to make Fattoush with sumac chicken.

Preparation Time
20 - 25 minutes

Cooking Time
10 minutes

Ingredients (serves 4)

2 garlic cloves, crushed
2 tbsp olive oil
2 tbsp sumac
1 wholemeal lebanese bread
2 chicken breast fillets
4 radishes, trimmed, thinly sliced
3 tomatoes, cut into wedges
2 lebanese cucumbers, halved lengthways, thinly sliced diagonally
1 red onion, halved, cut into thin wedges
1 large red capsicum, seeded, coarsely chopped
1 cup loosely packed fresh mint leaves
1 cup loosely packed fresh continental parsley leaves
2 tbsp fresh lemon juice
2 tbsp extra virgin olive oil

Method

Preheat oven to 200C. Combine the garlic, olive oil and sumac in a bowl. Brush both sides of the bread with half the oil mixture. Place on a baking tray.

Bake for 10 minutes or until crisp and golden, then set aside to cool.

Meanwhile, brush both sides of the chicken with the remaining oil mixture. Heat a large frypan over medium heat.

Cook the chicken for 4-5 minutes each side or until cooked through. Transfer to a plate and set aside for 5 minutes to rest.

Combine the radish, tomato, cucumber, onion, capsicum, mint and parsley in a large bowl. Break the bread into pieces. Thinly slice the chicken.

Add the bread and chicken to the tomato mixture and gently toss to combine. Whisk the lemon juice and extra-virgin olive oil in a jug to combine. Pour the dressing over the fattoush to serve.

Notes

Tip: This dish is best with ripe tomatoes. To ripen tomatoes, place them in a bowl at room temperature out of direct sunlight. Once ripe, store them in the fridge. If you're short on time, buy pita crisps and a barbecue chicken to create a no-cook meal.

Source
Taste.com.au - March 29, 2011
Recipe by Michelle Southan, Food editor - Australian Good Taste
 

More Arabic Food Recipes:    

 

Eggplant, pistachio and tomato salad 

Moroccan potato salad 

Lamb Rack With Maghrabia Biryani (served with Torlly)

Chicken tagine with apricots
Authentic Moroccan lamb tagine
Beef moussaka with tomatoes  

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Middle Eastern lamb pizzas recipe

Photo: Middle Eastern lamb pizzas recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Middle Eastern lamb pizzas  Recipe. Enjoy the Arabic Cuisine and  learn how to make Middle Eastern lamb pizzas.

For a gourmet twist on a classic pizza, try some beautiful Middle Eastern ingredients and flavours.
Preparation Time 20 minutes

Cooking Time 20 minutes

Ingredients (serves 4)

300g (2 cups) plain flour
95g (1/3 cup) Greek-style yoghurt, plus extra, to serve
100ml olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
600g minced lamb
2 tsp ground cumin
1/2 tsp ground cinnamon
90g (1/3 cup) tomato paste
400g can chickpeas, rinsed, drained
Coriander leaves and lemon wedges, to serve

Method

To make pizza dough, place flour and 1 tsp salt in a bowl. Make a well in the centre, pour in 125ml (1/2 cup) hot water, yoghurt and 2 tbs oil, and stir until mixture comes together. Turn dough out on a lightly floured surface and knead until just smooth. Form into a ball and wrap in plastic wrap. Set aside.

Place 2 heavy-based oven trays in the oven and preheat to 220C.

Heat remaining 60ml (1/4 cup) oil in a frying pan over medium heat. Add onion, garlic and 1 1/2 tsp salt, and cook, stirring occasionally, for 5 minutes or until soft. Add lamb and cook, breaking up with a wooden spoon, for 3 minutes or until lightly browned. Add spices, tomato paste and 60ml (1/4 cup) water, and cook, stirring, for 2 minutes.

Divide dough into 4. Roll out each portion to a 12cm x 30cm rectangle on individual floured sheets of baking paper. Spread one-quarter of lamb mixture over each pizza base and top with one-quarter of chickpeas. Slide 2 pizzas with baking paper onto each hot tray and bake for 10 minutes, swapping trays halfway, or until bases are crisp and browned.

Top pizzas with large spoonfuls of extra yoghurt, scatter with coriander leaves and serve with lemon wedges.

Notes

Tip: Don't feel like making pizza dough? Substitute Turkish or pita bread, halved horizontally.

Source
MasterChef - August 2010, Page 42
Recipe by Sophia Young


More Arabic Food Recipes:  
  
Lebanese Olive Pizza 
Moroccan Pizza 
The World's Most Expensive Pizza 
Middle Eastern spiced lamb pizza 
Manakish
Sfiha

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Middle Eastern pastries recipe

Photo: Middle Eastern pastries recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to tryMiddle Eastern pastries recipe.  Enjoy the good taste of Arabic Food and learn how to make Middle Eastern pastries. 

Cooking Time 30 minutes

Ingredients (serves 4)

1 tbs olive oil
1/2 medium red onion, halved, thinly sliced
1 garlic clove, crushed
300g lamb mince
2 tsp Middle Eastern spice mix
1 tbs fresh lemon juice
1 medium ripe tomato, finely chopped
80g (1/2 cup) frozen peas
35g reduced-fat feta, crumbled
1/4 cup finely shredded fresh mint
2 sheets (25 x 25cm) frozen ready-rolled shortcrust pastry
1 egg, lightly whisked
1 tbs sesame seeds

Method

Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Heat oil in a medium non-stick frying pan over medium-high heat. Add the onion and cook, stirring, for 3 minutes or until soft.

Increase heat to high. Add the garlic and lamb and cook, stirring with a wooden spoon to break up lumps, for 2 minutes or until lamb changes colour. Add the spice mix and cook, stirring, for 1 minute or until aromatic. Remove from heat. Add the lemon juice, tomato, peas, feta and mint and stir to combine.

Cut the pastry sheets into quarters. Divide the lamb mixture among the centres of the pastry squares. Brush the edges of the pastry with egg and fold over to form triangles and enclose the filling. Press the edges together to seal.

Place the triangles on the prepared tray. Lightly brush with egg and sprinkle over sesame seeds. Bake in oven for 20 minutes or until golden. Serve with the roasted beetroot & silver beet.

Notes

Prep & cooking: 30 mins

Source
Australian Good Taste - July 2006, Page 55
Recipe by Kim Meredith
 
More Arabic Food Recipes:   

Pastry Stuffed with Oriental Rice 
Small pies (Manaeish) or Fatayer
Stuffed Bread with Sausage and vegetables
Toast stuffed with chicken
Cumin pancake with hummus
Red Pepper Hummus with Toasted Pita Triangles

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Baba ganoush recipe - How to make Baba ganoush

Photo: Baba ganoush recipe

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

This simplified baba ganoush is a lovely veggie barbecue or picnic accompaniment.

Ingredients

2 aubergine, peeled and chopped

6 tbsp olive oil

½ red onion, finely chopped

2 garlic cloves, crushed

1 large bunch fresh basil

splash olive oil

1 loaf ciabatta

extra olive oil, to brush

Preparation method

Heat the oil in an oven-proof frying pan over a medium heat. Add the aubergine and onion and fry for fifteen minutes to soften.Add the garlic and fry for two minutes

Meanwhile, heat a griddle pan. Brush the ciabatta with oil and grill the bread on each side for 1-2 minutes, or until brown stripes appear.

Place the aubergine mixture into a food processor with the basil and a splash of oil. Blend to a rough paste and pour out into a bowl.

Serve the aubergine mixture with the griddled bread.

Top recipe tip

You can cook the whole aubergine over the barbecue until the outside is charred and the inside is soft to the point of collapse.Scoop out the insides and blend with the onion and garlic.

From bbc.co.uk

More Arabic Food Recipes: 

Potato and walnut kibbe
Roasted pumpkin & cumin hummus
Roasted winter vegies with hummus
Small pies (Manaeish) or Fatayer
Stuffed Bread with Sausage and vegetables
Middle Eastern Platter

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Potato and walnut kibbe recipe

Photo: Potato and walnut kibbe recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Potato and walnut kibbe Recipe.  Enjoy Tasty Middle Eastern Food recipes and learn how to make Potato and walnut kibbe. 

Try Simon Rimmer's vegetarian version of this Middle-Eastern dish.

Ingredients

1 onion, grated, plus 2 onions, sliced

250g/8oz bulgur wheat, cooked

500g/1lb 2oz mashed potato

1 tsp ground cinnamon

1 tbsp fresh chopped parsley

175ml/6fl oz olive oil

2 garlic cloves, chopped

200g/7oz walnuts

100g/3½oz butter

1 tsp grated nutmeg

Greek-style yoghurt, to serve

lemon wedges, to serve

Preparation method

Preheat oven to 200C/400F/Gas 6. Grease and line a 6in/15cm x 8in/20cm baking tin.

Blend the grated onion and bulgur wheat in a food processor until smooth.

Place the mashed potato, cinnamon and parsley into bowl. Add the bulgur and onion and mix until well combined.

Heat one tablespoon of the olive oil in a frying pan and fry the sliced onions and garlic for 4-5 minutes, or until soft. Add the walnuts and butter and cook for a further two minutes.

Spoon half of the potato mixture into the greased baking dish. Add a layer of the onion and walnut mix and then finish with the rest of the potato mixture on top.

Score the mashed potato in a diamond pattern with the tip of a small, sharp knife. Pour over the remaining olive oil and bake for 20-25 minutes, or until crisp and golden-brown. Remove from the oven and sprinkle over the nutmeg.

Serve with Greek-style yoghurt and a lemon wedge.

From bbc.co.uk

More Arabic Food Recipes: 

Roasted pumpkin & cumin hummus
Roasted winter vegies with hummus
Small pies (Manaeish) or Fatayer
Stuffed Bread with Sausage and vegetables 
Middle Eastern Platter
Falafel & halloumi stacks  

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Homemade Hummus Recipe

Photo: Homemade Hummus Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Homemade Hummus Recipe.  Enjoy Tasty Middle Eastern Food recipes and learn how to make Homemade Hummus.  
 
Store hummus in an airtight container in the refrigerator for up to 1 week.

Yield Makes 3 cups

Ingredients

2 cans (15.5 ounces each) chickpeas
1/3 cup fresh lemon juice
1/4 cup tahini
2 cloves garlic, chopped
1/8 teaspoon cayenne pepper
1 1/4 teaspoons coarse salt

Directions

Reserving 1/4 cup liquid, rinse and drain 2 cans chickpeas. Place chickpeas and reserved liquid in a food processor. Add 1/3 cup fresh lemon juice, 1/4 cup tahini, well stirred, 2 garlic cloves, chopped, 1/8 teaspoon cayenne pepper, and 1 1/4 teaspoons coarse salt. Process until smooth.

Everyday Food, June 2007

More Arabic Food Recipes: 

Roasted pumpkin & cumin hummus
Roasted winter vegies with hummus
Lamb, tabouli and hummus wrap
Cumin pancake with hummus
Red Pepper Hummus with Toasted Pita Triangles
Grilled Veggie Hummus Wrap

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Roasted pumpkin & cumin hummus recipe

Photo: Roasted pumpkin & cumin hummus recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Roasted pumpkin & cumin hummus Recipe. Enjoy the Arabic Cuisine and  learn how to make Roasted pumpkin & cumin hummus.

This chickpea-based dip gets loads of colour and sweetness from the roast pumpkin.

Preparation Time 20 - 40 minutes
Cooking Time 35 minutes

Makes about 2 1/2 cups

Ingredients

500g Kent pumpkin, peeled, seeded, cut into 3cm pieces
Olive oil spray
400g can chickpeas, rinsed, drained
1 garlic clove, crushed
1 tbs ground cumin
2 tbs fresh lemon juice
80ml (1/3 cup) olive oil
Chopped fresh continental parsley, to serve
Lavosh crackers, to serve 

Method

Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the pumpkin, in a single layer, on the prepared tray. Spray with oil and season with salt and pepper. Bake for 30-35 minutes or until tender. Set aside for 20 minutes to cool.

Process the pumpkin, chickpeas, garlic and cumin in a food processor until almost smooth. Add the lemon juice and process until well combined.

With the motor running, add the oil in a thin steady stream until smooth. Transfer the hummus to a serving bowl. Sprinkle with parsley and serve with crackers.

Notes

Cook's tips: Don't overcook the pumpkin - the hummus will have a smoother consistency if the pumpkin is only roasted until it's just tender and not too browned. To stop hummus from drying out when storing in the fridge or the freezer, place a thin layer of oil over the top.

Source
Good Taste - November 2010, Page 130
Recipe by Michelle Southan
 
More Arabic Food Recipes: 

Roasted winter vegies with hummus
Lamb, tabouli and hummus wrap
Cumin pancake with hummus
Red Pepper Hummus with Toasted Pita Triangles
Grilled Veggie Hummus Wrap
Middle Eastern Platter

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Roasted winter vegies with hummus recipe

Photo: Roasted winter vegies with hummus recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Roasted winter vegies with hummus Recipe. Enjoy the Arabic Cuisine and  learn how to make Roasted winter vegies with hummus. 

Preparation Time 8 minutes
Cooking Time 45 minutes

Ingredients (serves 4)

750g small desiree potatoes, washed, unpeeled, cut into 2cm pieces
750g pumpkin, peeled and deseeded, cut into 2cm pieces
750g sweet potato, peeled, cut into
2cm pieces
2 red onions, cut into wedges
3 tbs extra virgin olive oil
Salt & freshly ground pepper
500g tub hummus, to serve
Small pita bread rounds, to serve

Method

Preheat oven to 240°C. Line two large roasting pans with non-stick baking paper. Place potatoes, pumpkin, sweet potato, onion and oil in a large bowl. Toss well to combine. Season well with salt and pepper.

Divide the vegetables between the lined pans. Roast, turning twice, for 40-45 mins or until tender, golden brown and crisp.

Divide hummus among serving plates. Serve with roasted vegetables and bread. Alternatively, you can heat the hummus in a small saucepan over low heat until warmed through.

Source
Fresh Living - 27 June 2005, Page 39
Recipe by Alison Roberts

More Arabic Food Recipes: 

Lamb, tabouli and hummus wrap
Cumin pancake with hummus
Red Pepper Hummus with Toasted Pita Triangles
Grilled Veggie Hummus Wrap
Middle Eastern Platter
Harissa lamb & houmous flatbreads

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