Grilled Veggie Hummus Wrap Recipe

Photo: Grilled Veggie Hummus Wrap Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Grilled Veggie Hummus Wrap Recipe. Enjoy the Arabic Cuisine and  learn how to make Grilled Veggie Hummus Wrap.

Prep time: 10 minutes
Cook time: 10 minutes
Yield 2 servings

Ingredients

1 medium zucchini, cut in half lengthwise.
1 medium yellow squash, cut in half lengthwise
1 medium red bell pepper
1 medium green bell pepper
Salt and black pepper
Olive oil
1?2 cup shredded fresh spinach leaves
2 8-inch herbed or spinach flavored wraps
2 tbsp. Sabra Roasted Garlic Hummus

Directions

Drizzle squash and peppers with olive oil and season with salt and pepper.

Grill, turning frequently until outer skins of peppers are charred and squash is almost cooked through. Remove from grill and allow to cool.

Spread each wrap with 2 heaping tbsp. of Sabra Roasted Garlic Hummus. Sprinkle evenly with chopped spinach leaves.

Peel roasted peppers and remove stem and seeds. Slice into thin strips and set aside. Slice squash thinly on the diagonal.

Divide grilled vegetables in half and arrange over Sabra Hummus and spinach in center of wraps.

Roll one end in and tuck both sides while rolling. Squeeze as you roll to keep shape. Secure with toothpicks and slice in half on the diagonal.

More Arabic Food Recipes: 

Middle Eastern Platter
Harissa lamb & houmous flatbreads
Falafel & halloumi stacks
Spring green fattoush
Lamb couscous burgers with hummus and couscous tabouli
Spicy Hummus: Quick Chickpea Spread

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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

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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Baked Eggs Recipe

Photo: Baked Eggs Recipe

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

Yield 4 Servings
Special equipment: 4 (6 oz.) ramekins

Ingredients

¾ cup Sabra Classic Hummus
4 extra large eggs
1 teaspoon olive oil
2 medium tomatoes (diced)
4 olives (diced)
1 teaspoon parsley (finely chopped for garnish)
Sea salt and pepper to taste

Directions

Preheat oven at 400.

Oil each of the four ramekins with olive oil.

Spread hummus into the ramekins making an indentation in the middle of each.

Arrange ramekins on a shallow baking dish.

Crack an egg into the center being careful not to break the yolk.

Sprinkle with diced tomatoes and olives.

Place in the oven for 15-18 minutes. (According to desired consistency of the yolk.)

Remove from oven and allow to cool for 5 minutes. Enjoy warm!

Chef's Note This can also be cooked in an ovenproof skillet all in one.

sabra.com

More Arabic Food Recipes:

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

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Almonds Basbosa Recipe - How to Make Almonds Basbosa

Photo: Almonds Basbosa Recipe

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

Ingredients

For Sugar Syrup 
2 cup sugar
1 cup water
1 tablespoon lemon juice
1 cinnamon stick
2 whole cloves

For Basbosa 
3 cup fine semolina flour
1½ cup sugar
2 teaspoon baking powder
4 tablespoon ghee or melted butter
1½ cup yogurt
½ cup coconut (optional)
1 tablespoon tahini past (sesame seed past)
½ cup almond slivers(optional)   

Method

For Sugar Syrup
- Place sugar and water in a saucepan over medium heat till boiling.
- Add the rest of the ingredients (you can add vanilla or rose water optional).
- Leave it in the oven for 10 minutes or until it is ready, make sure to use it warm.

For Basbosa
- Mix together semolina flour, sugar, and baking powder in a large bowl.
- Add the melted butter, rub with finger tips till crumbly.
- Add the yogurt and mix it well until you get soft dough.
- You can add coconut to the dough.
- Coat a baking pan with tahini.
- Spread dough evenly on the prepared pan.
- Bake in a preheated oven to 175˚C for 15 minutes.
- Arrange almonds over the soft dough while pressing on the surface.
- Place in the oven for about 20 minutes or until golden.
- Pour syrup over the hot Basbosa.
- Return to the oven for 5 minutes, let cool at room temperature.
- Serve with whipped cream.

More Dessert Recipes:

Butter Cookies (Ghorayeba)
Citrus Ginger Cake with Spiced Orange Compote
Chocolate Coconut Meringues
Biscuit baubles
Make Your Own Gingerbread House for Christmas
Abby's cookies in a jar

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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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Moroccan spiced lamb with almond couscous recipe

Photo: Moroccan spiced lamb with almond couscous recipe

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

Preparation Time 15 minutes
Cooking Time 18 minutes

Ingredients (serves 4)

2 1/2 tbs extra virgin olive oil
2 cloves garlic, finely chopped
2 (250g each) lamb backstraps
1 tsp each ground cumin, coriander, turmeric and paprika
1 1/2 cups (300g) couscous
70g flaked almonds, toasted
1/2 cup firmly packed flat-leaf parsley
4 fresh dates, pitted, cut into strips
Finely grated rind and juice of 1 lemon

Method

Combine 2 tsp oil and garlic in a bowl. Brush mixture over lamb. Season to taste with salt and pepper then scatter with combined ground spices. Heat a char-grill pan over medium heat. Cook lamb for 3-4 minutes each side or until cooked to your liking. Transfer lamb to a plate. Cover loosely with foil and rest for 10 minutes.

Meanwhile, place couscous in a heatproof bowl. Add remaining oil and 1 tsp salt. Pour over 300ml boiling water. Stir to combine. Cover and stand for 10 minutes. Combine almonds, parsley, dates and lemon rind in a bowl then add Â1/2 mixture to couscous, together with lemon juice. Season to taste with pepper. Using a fork, stir to combine.

Divide couscous among shallow bowls. Slice lamb diagonally and place over couscous. Top with remaining almond mixture. Serve.

Notes
Cook's tips: You could replace the lamb with 500g chicken fillets or 4 small fish fillets.

Source
Notebook: - November 2005, Page 129
Recipe by Sophia Young

More Arabic Food Recipes:

Moroccan chicken with almond & spinach couscous
Moroccan Meatballs
Lamb tagine with chickpeas
Winter vegetable tagine
Moroccan Skirt Steak with Roasted Pepper Couscous
Baked Moroccan chicken and rice

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Moroccan chicken with almond & spinach couscous recipe

Photo: Moroccan chicken with almond & spinach couscous recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan chicken with almond & spinach couscous Recipe. Enjoy the Moroccan Cuisine and  learn how to make Moroccan chicken with almond & spinach couscous.  This flavoursome dish is truly satisfying.

Preparation Time 10 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

4 corn-fed single chicken breast fillets
Olive oil spray
3 tbs Spencers Moroccan Seasoning
1 tbs olive oil
1 small red capsicum, deseeded, finely chopped
40g (1/4 cup) slivered almonds
45g (1/4 cup) sultanas
375ml (1 1/2 cups) chicken stock
290g (1 1/2 cups) couscous
60g baby spinach leaves

Method

Preheat oven to 180°C. Spray both sides of chicken with olive oil spray and sprinkle with Spencers Moroccan Seasoning. Heat a frying pan over medium heat. Add the chicken and cook for 2-3 minutes each side or until golden. Transfer to a baking tray. Bake in oven for 10 minutes or until cooked through.

Meanwhile, heat the oil in a large saucepan over medium heat. Add the capsicum and almonds, and cook, stirring, for 2 minutes. Add the sultanas and stock and bring to the boil. Remove from heat and add the couscous. Use a fork to combine. Cover and set aside for 3 minutes or until the liquid is absorbed. Use a fork to separate the grains. Fold through spinach until just wilted.

Spoon the couscous among serving plates. Top with sliced chicken to serve.

Source
Good Taste - September 2006, Page 117

More Arabic Food Recipes:

Moroccan Meatballs
Lamb tagine with chickpeas
Winter vegetable tagine
Moroccan Skirt Steak with Roasted Pepper Couscous
Baked Moroccan chicken and rice
Moroccan mince pilaf

Save and share Moroccan chicken with almond & spinach couscous recipe recipe 

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