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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 Chicken Shawarma Recipe.  Enjoy Middle Eastern barbecue and learn how to make Chicken Shawarma.

YIELD: 4 servings
PREP TIME:45 MINUTES

Ingredients

Chicken:
2 tablespoons fresh lemon juice
1 teaspoon curry powder
2 teaspoons extravirgin olive oil
3/4 teaspoon salt
1/2 teaspoon ground cumin
3 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into 16 (3-inch) strips

Sauce:
1/2 cup plain 2% reduced-fat Greek yogurt (such as Fage)
2 tablespoons tahini
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 garlic clove, minced

Remaining ingredients:
Cooking spray
4 (6-inch) pitas
1 cup chopped romaine lettuce
8 (1/4-inch-thick) tomato slices

Preparation

1. Preheat grill to medium-high heat.

2. To prepare chicken, combine first 6 ingredients in a medium bowl. Add chicken to bowl; toss well to coat. Let stand at room temperature 20 minutes.

3. To prepare sauce, combine yogurt and next 4 ingredients (through 1 garlic clove), stirring with a whisk.

4. Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until done.

5. Place pitas on grill rack; grill 1 minute on each side or until lightly toasted. Place 1 pita on each of 4 plates; top each serving with 1/4 cup lettuce and 2 tomato slices. Top each serving with 4 chicken pieces; drizzle each serving with 2 tablespoons sauce.

David Bonom, Cooking Light
JULY 2008

More Arabic Food Recipes:

Spicy Chicken Shawarma Salad
Middle Eastern Chicken Shawarma
Lamb Shawarma
Tzatziki, chicken and tabouli wraps
Chickpea Burgers & Tahini Sauce
Meatball Sandwiches

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Pistachio Hazelnut Baklava Recipe.  Enjoy Tasty Middle Eastern Desserts and learn how to make Pistachio Hazelnut Baklava.

Making Baklava is a long process, but hopefully you will find the results of your labors rich and rewarding with this wonderful recipe.

Prep Time: 1 Hr | Cook Time: 1 Hr 25 Min | Ready In: 2 Hrs 25 Min

Ingredients

8 ounces finely chopped pistachio nuts
8 ounces finely chopped hazelnuts
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 cup white sugar
 
2 cups unsalted butter, melted
1 1/2 (16 ounce) packages frozen phyllo pastry, thawed
1/4 cup whole cloves
 
3 cups white sugar
2 1/2 cups water
2 tablespoons honey
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Directions

1. In a large bowl, toss together the pistachio nuts, hazelnuts, 2 teaspoons cinnamon, 1/2 teaspoon ground cloves, and 1/2 cup sugar.

2. Unroll thawed phyllo pastry, and cover with a damp towel to prevent drying and cracking. Brush a 10x15 inch jellyroll pan with melted butter using a pastry brush. Lay one sheet of pastry onto the buttered pan, and brush with more butter. Repeat until there are 8 buttered sheets of dough stacked. Sprinkle some of the nut mixture over this layer, then cover with 3 more layers of pastry, each brushed with butter. Sprinkle more of the nut mixture, then 3 layers of buttered pastry. Repeat this pattern until the nut mixture is gone, reserving 8 layers of pastry for the top. Each time a layer of pastry is placed, it must be brushed with the melted butter.

3. Preheat the oven to 350 degrees F (175 degrees C). Cut the pastry into strips, then into diamonds. Pieces should be somewhat small because they are so sweet. At this point each piece may be studded with a whole clove. Heat the remaining melted butter until boiling, and drizzle it evenly over the whole pan.

4. Bake for 1 hour and 15 minutes in the preheated oven, or until evenly golden.

5. While the pastry is baking, combine the remaining 3 cups sugar, water, honey, 1 teaspoon cinnamon, and 1/4 teaspoon ground cloves in a large saucepan. Bring to a boil, then simmer over medium heat for 15 minutes. Set aside to cool.

6. When the pastry comes out of the oven, immediately pour the syrup evenly over the entire pan. Be careful when pouring; the hot syrup may cause the butter in the pastry to boil up and splatter. Allow baklava to cool to room temperature before serving. Remove whole cloves from pieces before eating.

Nutritional Information

Amount Per Serving  Calories: 182 | Total Fat: 10.9g | Cholesterol: 16mg 

More Dessert Recipes:

Easy Baklava
Greek Baklava
Pistachio Baklawa
How to make best Algerian baklava
Baklava Recipe
Knafeh

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Easy Baklava Recipe.  Enjoy Tasty Middle Eastern Desserts and learn how to make Easy Baklava.  
 
This is simple and easy. Serve it in cupcake papers. It freezes well, too.

Prep Time: 30 Min | Cook Time: 50 Min | Ready In: 1 Hr 20 Min

Ingredients

1 pound chopped mixed nuts
1 teaspoon ground cinnamon
1 (16 ounce) package phyllo dough
1 cup butter, melted
1 cup white sugar
1 cup water
1/2 cup honey
1 teaspoon vanilla extract
1 teaspoon grated lemon zest

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.

2. Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.

3. Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.

4. Bake in preheated oven 50 minutes, until golden and crisp.

5. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon zest, reduce heat and simmer 20 minutes.

6. Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.

Nutritional Information

Amount Per Serving  Calories: 194 | Total Fat: 12.4g | Cholesterol: 14mg 

Via Allrecipes

More Dessert Recipes:

Pistachio Dates Truffles
Almond Sesame Balls
Baklava with honey syrup
Fried Qatayef Bil-Kishta
Qatayef Asafiri Bil-Kishta
Kunafa 

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Beef kofta with saffron yoghurt Recipe.  Enjoy Tasty Middle Eastern Food recipes and learn how to make Beef kofta with saffron yoghurt.  

Cooking Time 30 minutes

Ingredients (serves 8)

1/2 cup loosely packed fresh continental parsley leaves
1/2 cup loosely packed fresh coriander leaves
1 brown onion, quartered
500g lean beef mince
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground mild paprika
1/2 tsp ground allspice
Salt & freshly ground black pepper
10 saffron threads
1 tbs hot milk
200ml container skim-milk natural yoghurt
2 tbs chopped fresh coriander, extra
2 tsp olive oil

Method

1. Line a large baking tray with foil. Place parsley, fresh coriander and onion in the bowl of a food processor. Process until finely chopped. Add mince, ground coriander, cumin, paprika, allspice and season with salt and pepper. Process until well combined and paste-like.
  
2. Preheat grill to medium-high. Use your hands to mould a heaped tablespoonful of beef mixture around a wooden skewer into a 7cm pointed-ended sausage. Place on the lined tray. Repeat with remaining beef mixture and skewers. Cover and set aside.
  
3. Place the saffron and hot milk in a small bowl and set aside. Combine the yoghurt, extra fresh coriander, salt and pepper in a small bowl and set aside.
  
4. Brush the kofta with a little of the oil and cook under preheated grill, turning carefully once and brushing with the oil, for 5-8 minutes or until browned and just cooked through.
  
5. Add saffron mixture to yoghurt mixture and mix well. Serve kofta with saffron yoghurt.

Notes
You will need 16 bamboo skewers for this recipe.

Source
Good Taste - March 2002, Page 70
Recipe by Jan Purser

More Arabic Food Recipes:

Moroccan kofte with spicy tomato sauce
Chicken kofta recipe
Kofta Orfali with White Rice
Lamb kofta with flatbread
Kofta Bil-Siniyah Recipe
Grilled Fish Kofta in Spicy Sauce   

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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

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Stuffed zucchini (Koussa mahshi) Recipe.  Enjoy tasty  cooking recipes and learn how to make Stuffed zucchini (Koussa mahshi).

If you omit the mince, this simple and tasty dish makes a great vegetarian option, too.

Preparation Time 40 minutes
Cooking Time 60 minutes

Ingredients (serves 4)

8 (about 12cm long) white zucchini, stalks trimmed, washed
100g lamb mince
50g (1/4 cup) long-grain rice, washed, drained
1/2 tomato, finely chopped
10g butter, melted
2 tsp water
1/4 tsp ground allspice
1/4 tsp ground cinnamon
70g (1/4 cup) tomato paste
1/2 tsp salt
Lebanese bread, to serve
Natural yoghurt, to serve

Method

1. Use an apple corer or small, sharp knife to remove the flesh from the zucchini, leaving a 5mm-thick border. Wash shells in a bowl of salted water.

2. Combine the mince, rice, tomato, butter, water, allspice and cinnamon in a large bowl. Season with salt and pepper. Fill each zucchini shell about three-quarters full with the rice mixture.

3. Place the zucchini, in a single layer, in a large saucepan. Cover with cold water. Add tomato paste and salt. Bring to the boil over high heat. Reduce heat to low. Cook for 1 hour or until very tender.

4. Divide among serving dishes and pour over broth. Serve with bread and yoghurt.

Source
Good Taste - October 2007, Page 134
Recipe by Gemma Purcell

More Arabic Food Recipes:

Lebanese Chicken and Potatoes
Dolma
Mansaf
Shish Barak with Yoghurt
Beef, feta and green onion rissoles
Chicken biryani recipe
Lamb and Apricot Tagine 

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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 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 invites you to try delicious Rice with Broad Beans and Meat Recipe. Enjoy Arabic food and learn how to make tasty and easy dish of Rice with Broad Beans and Meat.

Serves: 8 persons

Ingredients
2 tablespoons vegetable oil, or ghee
1½ kg lamb shanks
1 bay leaf
1 small cinnamon stick
½ teaspoon whole black peppers
6 cups water or 1½ liters

For the rice:
3 tablespoons vegetable oil, or ghee
2 medium onions or 300 g, finely chopped
1 cup frozen broad beans or 200 g, or fresh, peeled
3 cups basmati rice or 600 g
½ cup fresh dill, chopped
3 cubes MAGGI® Chicken Bouillon
4 whole cardamom pods
½ teaspoon ground black pepper

Preparation

1. Heat oil or ghee in a pot, fry meat until golden brown. Season with bay leave, cinnamon stick and black pepper corns. Add water, cover and simmer the stock on low heat for 2 hours removing froth as it appears. Once the meat becomes tender turn off the heat and set aside.
2. In another pot, heat the 3 other tablespoons of oil or ghee, add chopped onions and fry for 6 minutes. Add the broad beans to the onions and cook for another 2 minutes.
3. Add rice, chopped dill, MAGGI® Chicken Bouillon cubes, cardamom pods, and black pepper and mix well.
4. Add 4½ cups (or 1125ml) of the meat stock to the rice mixture and cook on low heat for 20 minutes or until the rice is cooked.
5. Arrange the rice in a wide serving dish, pour the meat on top and serve.

Broad Beans Stew with Lamb - Middle Eastern broad bean dip recipe - Saudi Rice with Meat

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Learn how to make the best Middle Eastern Sfiha (meat pies with dough). Easy and delicious recipe to make sfiha appetizer/side dish.

Sfiha is a pizza-like dish eaten in the Levant. The dish originates in Syria. They are also very popular in Brazil and Argentina due to the presence of a large Levantine community.

Ingredients
Dough (see Pastry Dough Recipe)
1/2 kg (16 oz) ground lamb meat
1 kg (32 oz) firm tomatoes, finely chopped
5 medium onions, finely chopped
1 tspn salt
A dash of ground cayenne red pepper, ground cinnamon, and ground allspice
2 tbls butter, diced
2 tbls yogurt
1 tbls sesame paste (Tahini)
1 tbls pomegranate thickened juice (if available)
4 tbls fried pine nuts

Preparation

1. Mix well meat, tomatoes, onion and spices. Add yoghurt, sesame paste and pomegranate. Mix all with fried pine nuts. Add butter.
2. Divide dough into walnut size balls. Roll between hand palms to smooth.
3. Roll out balls with a rolling pin to form 8 cm diameter circles. Put one tbls of meat mixture on dough circle seeing that a cube is in each spoon.
4. Bring the edges up and press to make a square.
5. Arrange meat pastries in a tray brushed with butter. Bake in a moderate heat oven (180° C) for 30 minutes or till dough is golden and meat is cooked.
6. Serve hot with yogurt.

See also Manakish Recipe

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Easy recipe for labneh. Learn how to make the best labneh dip by rolling yogurt into golf-sized balls. Yogurt cheese balls are usually served as part of a Middle Eastern mezze platter.

Ingredients - Makes 15-20

• 1.5kg thick Greek yoghurt
• 2 bay leaves
• 2 sprigs rosemary
• 2 sprigs oregano
• 2 garlic cloves
• 2 cups (500ml) extra virgin olive oil, preferably Greek

Method

1. Place yoghurt in a bowl with 2 teaspoons sea salt and stir to combine. Lay muslin on a workbench, place yogurt in center, then gather up muslin sides and tie with string. Suspend the ball over a bowl - we found the best way to do this was to tie the ball to a wooden spoon, then rest the spoon on the top of a bowl, allowing the ball to hang down. Leave to drain in the fridge for 3 days. Discard the whey that has drained out, remove yogurt to a bowl and discard muslin.
2. Roll yogurt into golf-sized balls, lay on a baking tray and refrigerate for 3 hours to dry out. Place in a sterilised preserving jar with herbs and garlic, cover with oil and seal. Leave to marinate for 24 hours. Keep for up to 1 week.

Notes & tips
These delicious little yogurt cheese balls are usually served as part of a Middle Eastern mezze platter with dips, marinated vegetables and warm pita bread. You will need a double thickness of butter muslin*.

* Butter muslin is available from kitchenware and haberdashery stores.

Source
delicious. - November 2003, Page 142
Recipe by Valli Little

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Recipe for Foul Mudammas, learn how to make best foul mudammas, a dish made from fava beans, which are cooked and served with diced cucumbers, tomatoes, and parsley in a pita and is commonly served in the middle east as a breakfast food.

Ingredients
1 Can fava beans 16oz
1 Can garbanzo beans 16oz
2 Large minced Garlic
1 tsp of salt
1/2 Cup lemon juice
1/2 cup chopped tomato
1/2 cup chopped parsley
2 radish sliced
1 tsp cayenne pepper
1/4 cup extra virgin olive oil

Preparation
In a pot warm up the fava beans and chick peas then transfer to a large bowl. Add minced garlic with salt and lemon juice and combine with beans. With a mortar, mash half of the beans then mix with a spoon. Top with freshly chopped parley, tomato, radishes, olive oil and cayenne pepper. Serve with pita bread.

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Shish Taouk (Chicken Shish kebab) - Boneless chicken marinated in garlic, lemon juice and olive oil and grilled on skewers.

When I was growing up, “shish” almost always meant grilled lamb – you rarely saw chicken. But the popularity of chicken means that we long ago adapted one of our most popular ways of preparing meat to chicken as well. Now, shish taouk is one of the most popular meat dishes in the middle east. It is very simple and the marinating yields the most tender, delectable chicken.

Ingredients (serves 4-6 people)

1 1/4 pounds boneless skinned chicken
1 tablespoon paprika
2 tablespoons lemon juice
5 tablespoons olive oil
Garlic sauce
Salt and pepper to taste

Preparing Shish Taouk

1. Cut the chicken into medium size cubes. In a bowl mix the paprika, lemon juice, olive oil, garlic sauce, salt and pepper.
2. Marinade the chicken cubes in the mixture for 4-5 hours or overnight.
3. When ready to cook, thread the chicken pieces on a skewer. Make sure the pieces are firm (you do this by cramming lots of them on the same skewer).
4. Then, simply grill (or better, charcoal) until the meat begins to brown.

Serving Shish Taouk

• This delicious dish can be served with wedges of pita bread and lemon, and is particularly good when served with rice and salad.

More Chicken Shish kebab Recipes

• Shish Taouk with White Rice
• Shish Tawook
  

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Recipe for humous, a very popular Middle Eastern dip that is used as an appetizer and served with pita bread. Learn how to make humous the easy way, while still being authentic!

Ingredients
2 cups canned chick-peas, drained juice of 2 lemons
1 tsp. salt
1/4 tsp. cumin
3 tbs. pure tahini paste or 1 cup tehina (see above recipe)
2 garlic cloves, mashed
2-3 tbs. oil
parsley (for garnish)

Preparation
Place all the ingredients in a food processor or blender, mix until chick-peas are smooth. Refrigerate hummus in a covered container. Serve well-chilled, with chopped parsley on top. If desired, reserve 1/4 cup unmashed chick-peas and sprinkle on top. More garlic may be added, if desired. If pita is not available, crackers or thick slices of French or Italian bread may be used.

More humous recipes
Garlic Hummus Recipe
Feta Hummus Recipe
How to make Best Hummus

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Fasolia is a famous main dish in many Arab countries and it is served with Lebanese rice. Enjoy this Fasolia recipe (white beans).

Ingredients

1lb dried haricot beans
1 large onion, sliced
2 cloves garlic, thinly sliced
peeled tomato
1 tbsp tomato puree
olive oil for frying
salt

Preparation

1. Soak the beans overnight.
2. Drain and add fresh cold water. Bring to boil.
3. Meanwhile, sauté the onions and garlic.
4. Add peeled tomato, tomato puree and cook for 2-3 minutes.
5. When the beans have come to the boil for 10 minutes, drain and add freshly boiled water enough to cover.
6. Add the tomato sauce, cover and simmer for 45minutes or until the sauce has thickened and the beans are cooked.
7. Five minutes before the end, add the salt and pepper.
8. Allow the beans to stand for at least 15 minutes before serving. Serve as a main dish with Lebanese rice.

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Enjoy this warm oriental sahlab desserts recipe during winter. It is easy to prepare! have fun with your kids, they will love it.

Ingredients

• 4 cups water or 1000 ml
• 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
• ¼ teaspoon mastic, ground
• ¼ teaspoon ground mahlab
• 3 tablespoons corn flour or 40 g
• 3 tablespoons rose water
• 1 teaspoon ground cinnamon

Preparation

1. Add water, NESTLÉ® Sweetened Condensed Milk , mastic, mahlab and corn flour to a large saucepan.
2. Bring to boil then simmer for 7-10 minutes while stirring continuously.
3. Remove from heat, add rosewater then pour mixture into serving cups.
4. Sprinkle with cinnamon and serve hot with “Kaak” Arabic biscuits.

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How to make best hummus?

Hummus is one of the most popular Middle Eastern dips. Served with fresh or toasted pita bread, hummus makes for a great snack or appetizer.

Prep Time: 10 minutes

Ingredients:
1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil

Preparation:
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

Variations
For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.

Storing Hummus
Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.

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Great Garlic Hummus Recipe - Enjoy middle eastern hummus.

Makes 3 cups

Ingredients
* 600g canned chickpeas, drained, rinsed
* 3 garlic cloves, crushed
* 100ml olive oil
* 2 tbs tahini paste*
* 1 tsp ground cumin
* Juice of 1 lemon
* Toasted Turkish bread, to serve

Method

1. Place the chickpeas, garlic, olive oil, tahini paste, cumin and lemon juice in a food processor and process until combined. Add 1/4 cup (60ml) of water and process again until quite smooth.

2. Place hummus in a bowl and serve with toasted Turkish bread.

Notes & tips
* From health food stores and selected supermarkets.

Source
delicious. - June 2004, Page 107
Recipe by Valli Little

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Enjoy feta hummus (Fattet Hummus) - best Feta hummus recipe, enjoy middle eastern cooking!

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