Eggplant Dip Recipe

 The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Eggplant Dip Recipe. Enjoy cooking tasty Arabic food and learn how to make Eggplant Dip.

This popular Middle Eastern appetizer is customarily called baba ghanoush. It is a combination of eggplants, olive oil, garlic, and peppers. The traditional version also has tahini sauce included as well. You can serve this appetizer as chunky or as blended as you desire. Serve with pita bread or other breads and crackers.

Ingredients

4 1-lb. eggplants or 4 lb. baby eggplants (about 12)
4 bulbs garlic
1 cup extra-virgin olive oil
4 tsp. salt
4 medium red sweet peppers, and coarsely chopped
2/3 cup lemon juice
1/2 cup snipped fresh Italian (flat-leaf) parsley
1/4 cup snipped fresh oregano
Oregano leaves (optional)
Purchased flat breads, broken

Directions

1. Preheat oven to 400 degrees F. Wash eggplants; trim and cut into 1/2- to 1-inch pieces. Divide eggplant between 2 15x10x1-inch baking pans or shallow roasting pans. Use a sharp knife to cut off the top 1/2 inch from garlic bulbs to expose individual cloves. Leaving garlic bulbs whole, remove any loose, papery outer layers. Place garlic bulbs on a 12-inch square of heavy foil; drizzle with 1 tablespoon of the olive oil. Wrap foil up around the garlic bulbs to completely enclose.

2. Drizzle 1/4 cup of the remaining olive oil over eggplant in each pan and sprinkle with salt; toss to coat. Place eggplant and garlic packet in oven, placing pans on 2 separate oven racks. Roast, uncovered, 20 minutes, stirring once. Add half of the sweet pepper to each pan with eggplant; stir to combine. Roast, uncovered, 20 minutes more or until vegetables are tender, stirring once. Remove pans and garlic from oven and cool.

3. Transfer eggplant and peppers to a very large glass or nonreactive bowl. Squeeze garlic pulp from individual cloves into a small bowl; use the back of a spoon to mash the pulp. Add remaining oil and lemon juice to garlic; whisk to combine. Add oil mixture, parsley, and snipped oregano to eggplant mixture; toss to combine.

4. Serve immediately, or let mixture stand, covered, up to 1 hour before serving. Or cover and chill mixture up to 3 days; let stand at room temperature 30 minutes before serving. (Or, transfer mixture to a freezer container. Cover and freeze up to 3 months. Thaw in refrigerator before serving, then let stand at room temperature for 30 minutes.) Garnish with oregano leaves. Serve with flat breads pieces. Make: about 40 (1/4-cup) servings

recipe source
BHG.com

Baba Ganoush - Lebanese Eggplant Salsa Recipe - Baba Ghanoush Recipe

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Middle Eastern style baked fish with couscous

The Arabic Food Re3cipes Kitchen invites you to try Middle Eastern style baked fish with couscous. Enjoy Middle Eastern cooking an learn how to make Middle Eastern style baked fish with couscous.

 A medley of Middle Eastern spices are the key to this speedy and fuss-free fish dish.

Cooking Time 25 minutes

Ingredients (serves 4)

     1 tbs olive oil
     2 garlic cloves, crushed
     1 tbs sweet paprika
     2 tsp ground cumin
     1 tsp ground coriander
     Pinch of chilli powder
     375ml (1 1/2 cups) passata (tomato pasta sauce)
     250ml (1 cup) chicken stock
     600g firm white fish fillets (such as ling), cut into 5cm pieces
     Couscous, to serve
     1 x 200ml ctn natural yoghurt
     45g (1/4 cup) toasted pine nuts
     Fresh coriander sprigs, to serve

Method

   1. Heat the oil in a medium saucepan over medium heat. Add the garlic, paprika, cumin, ground coriander and chilli powder and cook, stirring, for 30 seconds or until aromatic.

   2. Add the passata and stock, and bring to a simmer. Cook, stirring occasionally, for 8 minutes or until the sauce thickens. Season with salt and pepper.

   3. Preheat oven to 180°C. Place the fish in a shallow ovenproof dish. Pour over the passata mixture. Bake in oven for 10 minutes or until the fish flakes easily when tested with a fork.

   4. Divide the couscous among serving plates. Top with the fish mixture. Spoon over the yoghurt and sprinkle with pine nuts. Top with coriander sprigs to serve.

Notes

Tip: To make couscous, place equal amounts of couscous and boiling water in a heatproof bowl. Cover. Set aside for 5 minutes. Stir to separate grains.

Freezing tip: Make this recipe to the end of step 3. Set aside to cool. Transfer to an airtight container. Label, date and freeze for up to 2 months. Thaw overnight in the fridge. To reheat, preheat oven to 180°C. Place fish mixture in an ovenproof dish and bake until heated through. Continue from step 4.

Variations

Lamb & tomato curry with basmati rice: Omit pine nuts. Replace fish with 600g lamb fillets, cut into 2cm pieces. Replace couscous with 300g (11/2 cups) basmati rice, cooked following packet directions. Heat oil in a saucepan over medium-high heat. Add lamb and cook, turning occasionally, for 2 minutes or until browned. Transfer to a plate. Add garlic, paprika, cumin, ground coriander and chilli powder to the pan and continue to the end of step 2. Omit step 3. Add the lamb to the passata mixture and cook, stirring, for 3-4 minutes or until heated through. Serve with the rice, yoghurt and coriander sprigs.

Spice-crusted fish kebabs with couscous: Omit passata and stock. Combine garlic, paprika, cumin, ground coriander and chilli powder in a bowl. Add fish and toss to coat. Thread onto 8 bamboo skewers. Heat oil in a frying pan over medium-high heat. Add skewers and cook, turning, for 6 minutes or until just cooked. Add the pine nuts to the couscous and stir to combine. Divide skewers and couscous mixture among serving plates. Top with yoghurt and coriander sprigs to serve.

Pumpkin & spinach: tagine with couscous Replace the fish with 500g butternut pumpkin, deseeded, peeled, coarsely chopped. Replace pine nuts with 25g (1/4 cup) flaked almonds. In step 2, add pumpkin to the pan with passata. Cook for 10 minutes or until pumpkin is tender. Omit step 3. Divide the couscous among serving bowls. Top with 80g baby spinach leaves, the pumpkin mixture and yoghurt. Sprinkle with almonds and top with coriander sprigs to serve.

Source
Good Taste - March 2008, Page 42
Recipe by Alison Adams

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Ramadan Recipes... Recipes for Ramadan... Ramadan Iftar Recipes

Enjoy easy and delicious Ramadan Recipes... Tasty Iftar Recipes during the month of Ramadan.

In 2010, Ramadan is estimated to begin August 11. Traditionally, foods eaten for the suhoor and iftar are light, nutritious meals containing fresh fruits, vegetables, and halal meats.

With so many Muslims observing Ramadan from a variety of countries and cultures, many types of food will be prepared, not just Middle Eastern foods.

Ramadan is a very spiritual event that forces one to truly evaluate and purify all aspects of their life. It may appear to be an individual effort, but Ramadan is essentially a holiday that encompasses and embraces family and friends. While children may be too young to fast, there are many ways to include children in the holiday.

Ramadan Recipes (Iftar Recipes) Worldwide
Foods that are light and nutritious are ideal during Ramadan. Breads, soups, fresh fruits and vegetables are the perfect way to begin and end the daily fast. Dates are very significant in Ramadan and are often eaten to break the day's fast.

Soup

Lentil Soup
Onion Soup
Shish Barak and Noodle Soup
moroccan harira soup
Chicken Noodles with Tomato and Zucchini Soup
Moroccan Vegetable Soup (Chorba)

Side Dishes

Lebanese Meat Loaf (Kibbeh)
Kibbe Nayeh
Kibbe
potato kibbeh
Sambousek
Sfiha 
Cheese Fatayer
Arayes
Stuffed Vine Leaves
Yalanji
Muhammara
Hummus with Tahini 
Baba Ghanoush
Awarma
Batata Harra

Salad

Parsley Tabbouleh
lebanese Fattoush
Tahini & yogurt potato salad
Lebanese Potato Salad
Salatit El Rahib

Main Course

Roasted Chicken Stuffed with Rice
Stuffed Baby Lamb
Stuffed Neck of Lamb - RAQBEH MAHSHIEH
Stuffed Baby Zucchini and Vine Leaves with Lamb Chops
Stuffed Baby Zucchini and Vine Leaves with Lamb Chops
Kousa Mahshi Bi Laban
Malfouf Stuffed Cabbage
Mansaf
Maklouba
Saudi Kabsa
Chicken Biryani
Machboos
Kafta bil Sanieh (Baked Kafta)
Shish Tawook
Mashawi
Meatball Stew (Dawood Basha)

Shish Barak (meat patties with yogurt)

Sweets 

Katayef
Katayef Bi Kashta
Knafeh
Osmallieh
Baklava
Warbat
Halawat El-Jibn Bil-Kishta
Pistachio Mafruka with Cream
Eish Saraya
Basbousa
Awamat

رمضان مبارك وصياما وافطاراهنيئا

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Source Lebanese Recipes

Hummus Ma Lahma - Recipe for Hummus Ma Lahma

The Arabic Food Recipes Kitchen (The home of delicious Arabic Food) invites you to try recipe for  Hummus Ma Lahma. Enjoy tasty cooking of Arabic food and learn how to make the best Hummus Ma lahma.

Cook Time: 5 min  Level: Easy  Yield: about 3 cups

Ingredients

4 cups drained cooked chickpeas
2 cloves garlic
Salt
1/4 teaspoon crushed red pepper
1/2 cup tahini
1/4 cup water
4 to 6 tablespoons lemon juice, to taste, divided
6 tablespoons extra-virgin olive oil, divided
1/4 pound ground beef
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1/8 teaspoon ground pepper
1/8 teaspoon ground cumin
1 tablespoon chopped parsley
1/4 teaspoon sweet paprika
Pita bread wedges, for serving

Directions

In the bowl of a food processor, place the chickpeas. On a cutting board, mash the garlic cloves with 1/4 teaspoon of salt to a smooth paste with the side of a knife, then add this to the processor along with the crushed red pepper, tahini, water, 4 tablespoons of the lemon juice, and 2 tablespoons of the olive oil. Process until smooth, stopping to scrape down the sides as needed. Taste and adjust the seasoning by adding salt and additional lemon juice, if necessary, to taste. Transfer to a wide shallow bowl for serving and use the back of a serving spoon to form a well in the center of the hummus. Set aside.

In a small nonstick skillet over medium high heat, add the meat, allspice, cinnamon, pepper, cumin, and salt to taste and cook, stirring, until meat is browned and the spices are fragrant, about 4 minutes. Drain off any fat, then spoon the beef into the well of the hummus. Drizzle the hummus with the remaining olive oil and sprinkle with the parsley and paprika, to garnish. Serve with pita bread wedges.

Hummus Dip - Red Pepper hummus Recipe - Feta hummus

FoodNetwork 

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Quick Tagine-Style Chicken Recipe

The Arabic Food Recipes Kitchen (The Home of delicious Middle Eastern Food & Arabic Food Recipes) invites you to try tasty dish of Quick Tagine-Style Chicken. Enjoy Arabic cooking and learn how to make Quick Tagine-Style Chicken.

Prep 12 min - Cook 23 min - Total: 35 min
Level: Easy
Yield: 4 servings

Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 cloves garlic, smashed beneath the flat of your knife with the heel of your hand, discard skins
1 1/2 to 1 3/4 pounds boneless, skinless chicken breasts, cut into large bite-size pieces
1 1/2 teaspoons grill seasoning blend (recommended: Montreal Seasoning by McCormick) or coarse salt and coarse pepper
2 medium or 1 large yellow skinned onion, quartered and sliced
10 pitted prunes, coarsely chopped
1-ounce box or 1/4 cup golden raisins
2 cups good quality, low sodium chicken stock, available in paper containers on soup aisle

Spice blend:

1 1/2 teaspoons ground cumin
1 1/2 teaspoons sweet paprika, eyeball it
1/2 teaspoon ground coriander, eyeball it
1/2 teaspoon tumeric, eyeball it
1/8 teaspoon cinnamon, a couple pinches

Couscous:

1 1/2 cups chicken stock
1 1/2 cups couscous
2 tablespoons extra-virgin olive oil, eyeball it
2 scallions, finely chopped

Condiments:

Chopped cilantro leaves or flat-leaf parsley
Finely chopped scallions
Mango chutney, any variety and brand -- available on the condiment or International food aisles

Directions

Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, in a slow stream, and add smashed garlic. Season the chicken with seasoning blend. Scatter chicken around the pan in an even layer. Cook chicken pieces 2 minutes on each side to brown, then add the onions, prunes, raisins and stock. Mix spices in a small dish and scatter over the pot. Cover and reduce to moderate heat. Cook 7 or 8 minutes, remove the lid and stir.

To prepare the couscous, bring chicken stock to a boil. Add couscous, extra-virgin olive oil and scallions and remove the couscous from the stove immediately. Cover and let stand 5 minutes. Fluff the couscous with a fork.

Uncover chicken and cook another 2 to 3 minutes to thicken slightly. Adjust the seasoning, to taste, and serve chicken on a bed of couscous. Garnish with chopped cilantro and scallions. Serve with chutney.

Chicken tagine with preserved lemon - Easy Moroccan chicken tagine recipe - Moroccan-style chicken with lentils

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Fresh sardines with green harissa

Enjoy Fresh sardines with green harissa from the Arabic Food Recipes Kitchen ( The home of delicious Arabic & Middle Eastern Food Recipes) . Enjoy Middle Eastern food cooking and learn how to make healthy Fresh sardines with green harissa.

Roy says this dish of fresh sardines with green harissa and lemon illustrates how "simple and fresh flavour combinations can work magically".

Ingredients

12 fresh sardines, filleted (ask your fishmonger to do this)
olive oil
vegetable oil
2 lemons

For the harissa

5 green tomatoes
3 green capsicums
2 cloves garlic, peeled
5 long green chillies, deseeded
3/4 tsp caraway
3/4 tsp cumin
1/2 bunch continental parsley, chopped finely
1/2 tsp sea salt, or to taste
extra virgin olive oil

Method

For the harissa: Eye tomatoes and quarter. Place on tray lined with baking paper and slow roast at 150C for about an hour until tender and beginning to shrink. Alternatively, leave tray in the oven on 50C overnight so they are ready to go.

Roast capsicums in a hot oven until skins are charred and burst. Put in bowl covered with cling wrap and let cool before peeling and removing seeds from the soft flesh.

Toast spices over medium heat in a dry pan until aromatic. Once cooled, grind them in a mortar and pestle or a spice grinder.

Place chillies in a food processor and blitz until a paste forms. Occasionally scrape the sides down and add a little extra virgin olive oil to help it along. Once smooth, add the garlic until minced. Then add the ground spices, capsicums, tomatoes, parsley and salt. Process until thick and chunky. Taste for seasoning.

Scrape into a container and cover generously with extra virgin olive oil. This will be more than you need for this dish, but it lasts for at least a fortnight in the fridge.

For the sardines: Pat sardines dry with paper towel. Heat a heavy-based frying pan and add a splash of olive oil blended with a little vegetable oil. Place sardines skin side down in the pan. Gently jiggle pan to ensure the skin doesn't catch. Cook over medium-high heat for 1-2 minutes until skin is turning golden. (You'll also notice the flesh around edges is beginning to cook and change colour.)

Gently flip sardines using a palette knife. Remove pan from heat and allow to finish cooking in the pan for 1 minute.

Meanwhile place a generous dollop of green harissa on each plate. Use palette knife to transfer sardines to the plates.

Finish with half a lemon on each plate, and a drizzle of a fruity extra virgin olive oil.

Serve with a crisp salad of shaved green apples, dill and raddichio dressed with lemon-infused extra virgin olive oil.

Serves 4

Author: Zoe Roy Photo: Roger Cummins Source: The Age Friday August 1, 2008 Middle Eastern, Quick, Healthy, Kid-friendly, Wheat free, Dairy free, Nut free, Egg free, Side dish

Red Pepper hummus - Middle Eastern broad bean dip - Baba Ghanoush

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Couscous and cranberry salad

Enjoy Couscous and cranberry salad from the Arabic Food Recipes Kitchen ( The home of delicious Arabic & Middle Eastern Food Recipes) . Enjoy Middle Eastern cooking and learn how to make healthy vegetarian Couscous and cranberry salad. A quick recipe with dried cranberries.

Ingredients

¼ cup extra virgin olive oil
1 onion (chopped)
2 cloves garlic (chopped)
1 1/2 cups couscous
1/3 cup mint (chopped)
1/3 cup coriander (chopped)
420g can chickpeas (drained and rinsed)
150g fresh goat's cheese
100g dried cranberries

Method

Heat ¼ cup extra virgin olive oil in a saucepan and cook 1 onion (chopped) over medium heat for 3-4 minutes. Add 2 cloves garlic (chopped), 1 tsp turmeric and 1/2 tsp cinnamon and stir for 30 seconds. Add 1 1/2 cups vegetable stock and bring to the boil, then stir in 1 1/2 cups couscous. Remove pan from heat, cover and rest for 5-6 minutes. Fluff up with a fork and set aside. Add 2 red capsicums (peeled and sliced), 1/3 cup mint (chopped), 1/3 cup coriander (chopped) and 420g can chickpeas (drained and rinsed). Season with salt and pepper, add a squeeze of lemon juice and toss to combine. Crumble 150g fresh goat's cheese over couscous and scatter with 100g dried cranberries.

Chef: Lynne Mullins Photo: Marina Oliphant Source: Sunday Life Friday October 24, 2008 Middle Eastern, Quick, Contemporary, Healthy, Vegetarian, Kid-friendly, Nut free, Egg free, Salad

Moroccan Couscous with Vegetables Recipe - Vegetable Couscous With Wild Blueberries - Lebanese Potato Salad Recipe

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