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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Labneh  Recipe. Enjoy preparing tasty Arabic food desserts and learn how to make Labneh .

Ingredients

2 Cups yoghurt
1 Tbs lemon juice
1 tsp mint, dried or thyme
1 1/2 Cup olive oil

Method

- Mix well yoghurt, lemon juice, and dry mint.
- Cover bottom of a bowl with cheesecloth.
- Pour inside the yoghurt mixture in the center of the cheesecloth.
- Tie the cheesecloth edges and hook over the bowl. Pull corners up and tie tightly.
- Cool until all the water is exterminated (Hang overnight or for 24 hours).
- Note that labneh should be refrigerated if the weather is hot.
- Remove from cheesecloth, refrigerate.
- Divide labneh and roll it into smooth, round 4 cm balls.
- Refrigerate again.
- Place in a sterile jar, cover with olive oil.
- Labneh can be refrigerated for 3 months.

Note:
- For low fat labneh, use low fat yogurt.
- Thyme, chili powder or crushed black pepper can be used instead of dry mint.
- Herbs can be added to oil for different flavors.
- Most important step in labneh preparation is the first one (water extermination)
during which all bacteria is cleared. 

Chef Osama

More Arabic Food Recipes:

Labne
Labneh Recipe
Fried Meat Sambousek
Red Pepper hummus
Hummus Dip
Baked falafel with roasted eggplant salad 

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Hummus Dip...Two Ways (Regular and Sundried Tomato) Recipe.  Enjoy Middle Eastern food and learn how to make Hummus Dip...Two Ways (Regular and Sundried Tomato). 

Yield: 6 , Total Time: 20 minutes

Ingredients

1 14-oz cancanned chickpeas; drained and rinsed
1 clove garlic
2 tbsp sesame seed paste (tahini)
2 tbsp lemon juice; freshly squeezed
0.25 tsp ground cumin
1 extra virgin olive oil / water; (for thinning dip)
1 Salt
1 tbsp sundried tomatoes

Preparation

Garnish:
paprika
olive oil
fresh flat leaf parsley,chopped
sundried tomatoes,chopped*
basil*

*(optional...only if you are doing the sundried tomato kind)

Directions:

Drain and rinse the chickpeas. Reserve about 1 TBS of chickpeas for garnish.Add chickpeas to a food processor. Slice garlic(or use a garlic press) and add to chickpeas. I added 2 TBS of sesame seeds, but if you have tahini use that instead. Add the cumin and a pinch or two of kosher salt.

Process till fine.Add lemon juice and pulse a few times. Adjust seasoning. With the motor running add about 2-4 TBS oil. It is at this point, that you can divide the dip in half. If you want to make the sundried tomato kind, take out half of the mixture and set it aside. Otherwise, just leave it all in the food processor and proceed to the next step. With the other half that is still in the food processor, adjust the seasoning.If it still is not thin enough, add some water(about 1 TBS at a time)while the motor is running till you reach your desired consistency..... Remove from the food processor and place in a bowl. Place some reserved chickpeas on top, sprinkle with some paprika, and drizzle some olive oil. Top with some chopped parsley.

To make the sundried tomato hummus:

Use the other half of the hummus (that you reserved) and place it back in the food processor. Add about 1 TBS sundried tomatoes and process till fine. Add some water to thin it out....if you need to. Adjust seasoning. Place in another bowl and top with chopped sundried tomatoes and drizzle some olive oil. Place a sprig or two of basil as a garnish.

More Arabic Food Recipes:

Moroccan hommus dip
Extra-Creamy Hummus
Spicy Hummus: Quick Chickpea Spread
Hummus Ma Lahma
Red Pepper hummus
Hummus Dip 

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

Preparation Time 30 minutes
Cooking Time 40 minutes

Ingredients (serves 4)

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

Method

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

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

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

More Falafel Recipes:

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

Save and share Baked falafel with roasted eggplant salad recipe 

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Baba ghanoush Recipe.  Enjoy tasty Lebanese recipes and learn how to make Baba ghanoush.



Make this delicious, exotic dip a part of your Springtime barbecue feast.

Makes 2 1/2 cups

Ingredients

1kg eggplant
1/2 cup plain Greek-style yoghurt
2 tablespoons lemon juice
2 tablespoons tahini
1 garlic clove, crushed
1/4 teaspoon sea salt
Chopped fresh parsley and olive oil, to serve

Method

1. Heat a barbecue plate on high. Reduce heat to low. Cook eggplant, turning occasionally, for 45 minutes or until browned all over and tender. Transfer to a plate. Cover with foil. Stand for 10 minutes or until cool enough to handle.

2. Remove and discard skin from eggplant. Roughly chop flesh. Cool completely.

3. Place eggplant flesh, yoghurt, lemon juice, tahini, garlic and salt in a bowl. Stir to combine. Serve with parsley and oil.

Notes
For a smoother texture, mash eggplant.
Make the most of summer entertaining with pasta salad recipes, potato salads, barbecue recipes and fish & seafood recipes.

Source
Super Food Ideas - November 2010, Page 74
Recipe by Emma Braz

More Arabic Food Recipes:

Spicy Lebanese lamb tart
Lebanese-Style Red Lentil Soup
Lebanese Chicken and Potatoes
Lebanese Chicken Skewers
Lebanese Chicken Marinade
Shish Barak with Yoghurt 

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

Cook Time: 30 min
Level: Intermediate
Yield: about 2 1/2 dozen

Ingredients

1 1/2 cups dried, peeled fava beans (skinless, split broad beans), soaked in cold water for 24 hours
1/3 cup dried chickpeas, soaked in cold water for 24 hours
1 yellow onion, finely chopped
1/4 cup minced parsley leaves
1/4 cup minced cilantro leaves
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon baking soda or baking powder
1 teaspoon salt
1/2 teaspoon ground coriander
1/8 teaspoon cayenne pepper
Vegetable oil, for frying
Tahini Sauce, for serving, recipe follows
Pita bread, for serving, optional

Directions

Drain and rinse both the fava beans as well as the chickpeas. Combine both beans in the bowl of a food processor, along with the onion, parsley, cilantro, garlic, cumin, baking soda, salt, ground coriander, and cayenne, and pulse, scraping down the sides of the bowl as necessary, until a coarse paste is formed. Add 1 or 2 tablespoons of water, if needed to make the paste hold together - you will have to remove the lid of the processor and check this by pressing some of the mixture together between your fingers. Add a bit more water, if necessary. Transfer to a bowl and set aside to rest for about 30 minutes.

Preheat at least 3-inches of oil in a saucepan or a deep-fryer to 350 degrees F.

Scoop the fava-chick pea mixture into 1 1/2 to 2-tablespoon increments and, using your hands, shape into balls or patties about 1 1/2 to 2-inches in diameter. Gently lower the falafel balls into the hot oil (these are fragile - do not drop them or they will fall apart.) Fry the falafel in batches until crisp and brown, turning to promote even browning, 2 to 2 1/2 minutes. Transfer to paper-lined plates to drain briefly before serving with the Tahini Sauce and pita bread, if using.

Chef's Note: if you cannot find skinless fava beans, you will need to peel them. This is most easily accomplished after the beans have soaked for a short while - the skins will puff up away from the bean and can then be peeled off. While this is not terribly difficult to do, it is very time consuming and we recommend using skinless if you can source them.

Tahini Sauce:

1 cup tahini paste
1/4 cup plus more, if necessary, lemon juice
2 small cloves garlic, minced
1/2 to 3/4 cup water, as needed
1/2 to 3/4 teaspoon salt

Make the sauce by combining the tahini paste, lemon juice, and garlic in a bowl and stirring to combine. Add the water a little at a time as needed to form a smooth, creamy sauce approximately the thickness of heavy cream. (Note that the sauce might appear to separate for a bit before enough water has been added; just keep adding more water bit by bit and stirring until the sauce comes together.) Season to taste with salt and more lemon juice, if necessary. Transfer to a nonreactive container and refrigerate until ready to serve the falafel.

Yield: about 2 cups

Recipe courtesy Emeril Lagasse, 2007
Show: Emeril LiveEpisode: A Persian Feast

More Falafel Recipes:

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

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Spinach, walnut & feta parcels Recipe. Enjoy best Christmas cooking recipes and learn how to make Spinach, walnut & feta parcels.

A Middle Eastern-inspired filo parcel that makes a great alternative to the traditional festive starter.

Easy
Serves 6
Prep 25 mins
Cook 25 mins
Vegetarian

Ingredients

400g spinach , washed
butter
½ tsp cinnamon
1 ½ tsp cumin seeds , toasted
200g feta cheese , crumbled
50g walnuts , chopped
1 egg , beaten
9 sheets filo pastry
200ml Greek yogurt
½ garlic clove , crushed
baby salad leaves , to serve
pomegranate molasses , to serve (optional)

Method

1. Heat the oven to 190C/fan 170C/gas 5. Wilt the spinach in a little butter, then cool, squeeze out any water and chop. Put in a bowl with the cinnamon, 1 tsp of the cumin, feta and walnuts and season really well.

2. Melt 50g butter in a small pan. Cut the filo sheets in half so you have 18 squareish pieces. Butter 3 sheets on both sides, then lay on top of each other with each one at an angle to make a rough star shape. Put 1⁄6 of the filling in the middle. Bring up the sides and gather together at the top, squeeze or twist to seal firmly. Repeat with the other 5.

3. Bake for 20-25 minutes until golden and crisp. Mix the yogurt and garlic with the other ½ tsp cumin seeds. Serve with a dollop of yogurt and a few salad leaves. Drizzle over a little pomegranate molasses to finish, if you like.

Nutrition per serving
364 kcalories, protein 14.5g, carbohydrate 20.1g, fat 25.6 g, saturated fat 11.9g, fibre 2.4g, salt 1.61 g

Recipe from olive magazine, December 2010.

Similar Recipes...
Moroccan beef triangles
Sfiha Recipe
Manakish Recipe
Moroccan filo mince rolls
Spinach and feta fatayer 

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Greens with almonds & lemon recipe. Enjoy Christmas Occasion Recipes and learn how to make Greens with almonds & lemon. 

Decorate your table with Christmas crackers, baubles and flowers then dress your greens with olive oil, lemon juice and almonds.

Preparation Time 20 minutes
Cooking Time 10 minutes

Ingredients

2 tsp olive oil
1 tsp finely grated lemon rind
1 tbs fresh lemon juice
2 bunches broccolini, trimmed, cut into thirds
2 bunches asparagus, woody ends trimmed, halved diagonally
250g sugar snap peas, trimmed
25g (1/4 cup) flaked almonds

Method

1. Whisk together the olive oil, lemon rind and lemon juice in a small jug until well combined.

2. Cook the broccolini in a large saucepan of boiling water for 1 minute or until bright green and tender crisp. Use a slotted spoon to transfer to a colander and drain. Repeat with the asparagus and sugar snap peas. Place the vegetables in a large serving dish.

3. Cook the almonds in a small frying pan over a medium heat for 5 minutes or until toasted.

4. Drizzle the dressing over the vegetables and season with pepper. Toss to combine. Top with almonds to serve.

Notes
You can prepare this recipe up to the end of step 3 up to 1 day ahead. Store the dressing and vegetable mixture in separate airtight containers in the fridge. Store the toasted almonds in an airtight container. Continue from step 4 just before serving.

Source
Good Taste - December 2006, Page 109
Recipe by Chrissy Freer

More Christmas Sides Dishes

Pan-fried brussels sprouts with bacon and almonds
Asparagus and Persian feta salad 
Mediterranean chicken pasta salad

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Pan-fried brussels sprouts with bacon and almonds  recipe. Enjoy Christmas Occasion Recipes and learn how to Pan-fried brussels sprouts with bacon and almonds.

Ingredients (serves 6)

500g small brussels sprouts, halved, outer leaves discarded
1 tbs olive oil
20g unsalted butter
8 bacon or pancetta slices, chopped
1 garlic clove, finely chopped
1 cup whole almonds
2 tbs chopped flat-leaf parsley

Method

1. Blanch the brussels sprouts in boiling salted water for 3-4 minutes until fork-tender. Drain and refresh under cold water.

2. Meanwhile, heat the oil and butter in a frypan over medium-high heat. Add the bacon and cook, stirring, for 2-3 minutes until it begins to crisp. Add the garlic and almonds, then cook, stirring, for a further minute. Add the brussels sprouts and toss for 2-3 minutes to warm through. Remove from heat, stir in the parsley, then serve.

Source
delicious. - August 2009, Page 78
Recipe by Valli Little

More Christmas Sides Dishes

Asparagus and Persian feta salad 
Mediterranean chicken pasta salad

Save and share Pan-fried brussels sprouts with bacon and almonds

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Mediterranean chicken pasta salad recipe. Enjoy Christmas Occasion Recipes and learn how to make Mediterranean chicken pasta salad.

Pick up a roast chicken and whip together this gorgeous Mediterranean chicken pasta salad for a quick and satisfying main or side.

Ingredients

4 cups dried farfalle pasta
1 small barbecued chicken, skin and
bones removed, shredded
250g cherry tomatoes on vines
1 lebanese cucumber, halved, sliced
1 red capsicum, sliced
1 small red onion, sliced
1 cup fresh basil leaves, shredded
1 cup fresh flat-leaf parsley leaves, torn
2/3 cup pitted kalamata olives
1/3 cup pine nuts, toasted
 
Dressing
1/3 cup (80ml) red wine vinegar
1/4 cup (60ml) extra virgin olive oil
1 garlic clove, crushed

Method

1. Cook pasta in a large saucepan of boiling, salted water following packet directions until tender. Drain. Rinse under cold water. Drain.
2. Place the pasta, chicken, tomato, cucumber, capsicum, onion, basil, parsley, olives and pine nuts in a large bowl.
3. Make dressing: place vinegar, oil and garlic in a screw-top jar. Season with pepper. Secure lid and shake to combine.
4. Pour the dressing over salad and toss to combine. Serve.

Notes
Prepare this recipe 1 hour before serving. Just add the dressing right before serving.

Source
Taste.com.au - November 2010
Recipe by Kim Coverdale

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

Take the hassle out of cooking with our freezer-friendly Moroccan beef triangles recipe.

Ingredients (serves 6)

1/3 cup burghul (cracked wheat)
400g lean beef mince
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
1 teaspoon paprika
1/3 cup pine nuts, toasted, chopped
1/2 cup frozen mixed peas and corn, thawed
12 sheets filo pastry
Olive oil cooking spray
Tzatziki dip, to serve

Method

1. Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Place burghul in a bowl. Add 1/2 cup cold water. Stand for 20 minutes. Drain, squeezing out excess liquid.

2. Combine burghul, beef, cumin, turmeric, cooking for kids freezer food paprika, pine nuts, peas and corn in a bowl.

3. Place 1 filo sheet on bench. Spray with oil. Fold in half lengthways. Place 1/4 cup burghul mixture on 1 corner of pastry, 1cm from edge. Flatten slightly. Fold over diagonally to form a triangle. Continue folding, retaining triangle shape. Place on prepared tray. Repeat with remaining pastry, olive oil spray and beef mixture.

4. Spray triangles with oil. Bake for 15 minutes or until lightly browned and cooked through. Serve with tzatziki.

Notes
 
To freeze: Follow recipe to end of step 3. Wrap each triangle in plastic wrap followed by foil. Place in snap-lock bags. Freeze for up to 2 months.
To thaw: Thaw in fridge overnight.
To cook: Preheat oven to 200°C/180°C fan-forced. Continue from step 4.
Super saver: Use slivered almonds instead of pine nuts and save around $2.59 in total.

Source
Super Food Ideas - August 2009, Page 73
Recipe by Emma Braz

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Roasted Cauliflower in Lemon-Tahini Sauce Recipe. Enjoy the Middle Eastern Cuisine and learn how to make tasty Roasted Cauliflower in Lemon-Tahini Sauce.

Delicious side dish that is deceptively simple—you will be wowed by its speed, ease and incredible flavor. The sauce uses tahini, a Mediterranean paste of ground sesame seeds that can be found in most supermarkets.

Ingredient (Serves 4)

1 large head cauliflower, cut into 1-inch florets (about 1 1/2 lb.)
4 tsp. olive oil, divided
2 cloves garlic, minced (about 2 tsp.)
2 Tbs. tahini
1 Tbs. lemon juice
1/4 tsp. salt
1 Tbs. chopped parsley
1 tsp. toasted sesame seeds

Directions

1. Place oven rack in top position. Preheat oven to 425F.

2. Toss cauliflower with 2 tsp. olive oil, and season with salt. Spread on large cookie sheet, and bake 12 to 15 minutes, or until cauliflower is fork-tender and slightly browned.

3. Meanwhile, heat remaining 2 tsp. olive oil in small saucepan over medium heat. Sauté garlic in oil 1 to 2 minutes, or until fragrant. Stir in tahini, lemon juice, 5 Tbs. water and salt. Simmer over low heat 1 to 2 minutes. Remove from heat.

4. Divide cauliflower among plates. Whisk sauce, then spoon over cauliflower. Sprinkle with parsley and sesame seeds, and serve.

More appetizer/side dish recipes

Lemon Cilantro Eggplant Dip 
Extra-Creamy Hummus Recipe 
Muttabel with Za'atar-Spiced Pita Bread 
Baked aubergines with walnuts & spices 
Eggplant Dip Recipe

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

The light, nutty flavor of tahini, an essential ingredient in hummus, pairs perfectly with rich roasted eggplant in this delicious Mediterranean dip.

Yields: About 2 cups dip
Total Time: 55 min
Prep Time: 10 min
Cook Time: 45 min
Oven Temp: 450

Ingredients

2 whole(s) (1 pound each) eggplants , each halved lengthwise
4 clove(s) garlic, unpeeled
3 tablespoon(s) tahini, sesame puree
3 tablespoon(s) fresh lemon juice
Salt
1/4 cup(s) loosely packed fresh cilantro or mint leaves, chopped
Toasted or grilled pita wedges
Carrot and cucumber sticks and red or yellow pepper slices

Directions

1. Preheat oven to 450 degrees F. Line a 15 1/2" by 10 1/2" jelly-roll pan with nonstick foil (or use regular foil and spray with nonstick cooking spray). Place eggplant halves, skin-sides up, in foil-lined pan. Wrap garlic in foil and place in pan with eggplants. Roast vegetables 45 to 50 minutes or until eggplants are very tender and skin is shriveled and browned. Unwrap garlic. Cool eggplants and garlic until easy to handle.

2. When cool, scoop eggplants' flesh into food processor with knife blade attached. Squeeze out garlic pulp from each clove and add to food processor with tahini, lemon juice, and 3/4 teaspoon salt; pulse to coarsely chop. Spoon dip into serving bowl; stir in cilantro. Cover and refrigerate at least 2 hours. Serve dip with pita and vegetables.

Nutritional Information (per serving)

Calories    10
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    55mg
Total Carbohydrate    2g
Dietary Fiber    1g
Sugars    --
Protein    --
Calcium    --

Eggplant Dip Recipe - Muttabel with Za'atar-Spiced Pita Bread - Baba Ghanoush

From Good Housekeeping



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

Cook Time: 10 min
Level: Easy
Yield: 4 servings 

Directions

You can make extra-creamy hummus using chickpea flour instead of whole chickpeas. (Look for the flour at specialty and health-food stores.) Simmer 2 3/4 cups salted water. Whisk in 3/4 cup chickpea flour to make a paste and cook 2 minutes. Puree with 1/4 cup tahini, 3 tablespoons olive oil and the zest and juice of 1 lemon. Toast 1/4 teaspoon each cumin and fennel seeds in a skillet; add some red pepper flakes and 2 tablespoons olive oil and cook 30 seconds. Serve warm, drizzled with the spiced oil and topped with parsley.  

Spicy Hummus: Quick Chickpea Spread Recipe - Feta Hummus Recipe - Hummus Dip Recipe
  
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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Spicy Hummus: Quick Chickpea Spread Recipe. Enjoy cooking tasty Arabic food and learn how to make Spicy Hummus: Quick Chickpea Spread.

Prep Time: 5 min
Level: Easy
Yield: 4 servings

Ingredients

1 (14.5 ounce) can chickpeas (garbanzo beans), drained
2 rounded tablespoons tahini sesame paste, found in both dairy and dry specialty foods sections
A drizzle extra-virgin olive oil
1/2 teaspoon crushed pepper flakes
1 teaspoon (1/3 palm full) ground cumin
1 teaspoon (1/3 palm full) ground coriander
1 clove garlic, crushed
Coarse salt
1/2 lemon, juiced
Pita breads, grilled and cut into wedges for dipping

Directions

Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste. Transfer to a small dip dish and surround spread with warm pita wedges. This recipe makes a great appetizer, or anytime snack.

Tidbit: this is a fantastic dish to take to a pot luck or block party -- it's always a hit!

Recipe courtesy Rachael Ray

Hummus Ma Lahma - Red Pepper hummus Recipe - Falafel & hummus on pita bread

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Muttabel with Za'atar-Spiced Pita Bread Recipe. Enjoy cooking tasty Arabic food and learn how to make yummy Muttabel with Za'atar-Spiced Pita Bread.  

Cook Time: 50 min
Level: Easy
Yield: 4 to 6 servings

 Ingredients

2 Italian eggplants (1 1/2 to 2 pounds total), halved and scored
1 1/2 tablespoons extra-virgin olive oil, plus 1/2 cup
Kosher salt and freshly ground black pepper
2 teaspoons minced garlic
1/4 cup chopped parsley leaves
2 tablespoons tahini paste
1 tablespoon lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne
1/4 cup small dice red bell pepper

Pita Crisps:

8 large pita rounds, cut into strips or small wedges
2 tablespoons za'atar dry spice
1/2 cup extra-virgin olive oil
Kosher salt

Directions

Preheat oven to 350 degrees F.

Split the eggplants in half through the stem and score the flesh sides. Drizzle with 1 1/2 tablespoons of the olive oil and season with salt and pepper. Roast eggplants, flesh side down on a sheet pan, until the skin begins to wrinkle and flesh is very tender, 30 to 35 minutes. Set aside to cool.

When the eggplants are cool enough to handle, scoop out the flesh and transfer to the bowl of a food processor along with the garlic, parsley, tahini, lemon juice, cumin, and cayenne and puree until smooth. Add the remaining 1/2 cup of olive oil and pulse again to incorporate. Season with salt and pepper, to taste. Transfer to a bowl and stir in the red bell pepper. Garnish with a drizzle of olive oil if desired. Serve with pita strips for dipping.

While the eggplants are cooking, make pita strips: Preheat oven to 375 degrees F. Put the pita wedges in a large mixing bowl. Combine za'atar spice mix and extra-virgin olive oil in a small bowl and drizzle over wedges. Season with salt and toss to coat evenly. Arrange pita wedges on a baking sheet and bake in the preheated oven for 10 to 15 minutes or until warmed through.

Recipe courtesy Emeril Lagasse

Eggplant Dip Recipe - Baba Ghanoush - Moutabal

Save and share Muttabel with Za'atar-Spiced Pita Bread Recipe

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Baked aubergines with walnuts & spices recipe. Enjoy cooking tasty Arabic food and learn how to make Baked aubergines with walnuts & spices. 

Try aubergines Lebanese-style, roasted until really soft then scattered with a spice mix and served with flat breads.

Easy
Serves 4
Preparation time 10 mins
Cook time 40 mins
Vegetarian

Ingredients

2 aubergines
olive oil
1 onion , chopped
2 garlic cloves , crushed
50g raisins
2 tsp ground cinnamon
2 tsp ground cumin
2 tsp ground coriander
handful walnuts , chopped
½ small bunch coriander , chopped , plus extra to serve
yogurt , to serve
lemon wedges , to serve
flatbread , to serve

Method

1. Halve the aubergines lengthways, slash the cut side, brush all over with olive oil, season and roast at 200C/180C fan/gas 6 for 40 mins or until really tender.

2. Meanwhile soften the chopped onion, crushed garlic, raisins, ground cinnamon, cumin and coriander in a little oil, then stir in the chopped walnuts and most of the chopped coriander.

3. To serve, scatter over the aubergines, sprinkle with more coriander, and eat with yogurt, lemon wedges and flatbread.

Recipe from olive magazine, August 2010.

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