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

Total Time: 3 hours

Ingredients

1/2 lb ground lamb
1/2 lb Ground beef
2 cups uncooked rice
1 tsp Allspice
1/2 tsp Black pepper
1 Tbs Salt
1 cup Butter; melted
1 large jarrinsed grape leaves; (Orlando is a good brand)

Prepararation

1. Rinse the rice, then drain most not all of the water. Mix in with the meat. Mix in spices, then the butter.

2. Roll the grape leaves. To roll, place a leaf, vein-side-up on a flat surface. Put about a tablespoon of mixture, elongated, near the bottom of the leaf. Then, fold up the bottom around the meat, fold in the sides, and roll up TIGHTLY, folding in any sticking out edges as you go, so you nd up with a very smooth, tightly rolled leaf, about as thick as a cigar.

3. Pack the leaves VERY tightly in a large pot. You'll have a few layers. Cover them with a flat surface, such as a plate or the lid of a smaller pot, to hold the leaves in place. Then on top of that put a bowl. Cover the grape leaves with water, and also fill the bowl with water. Boil for 15 minutes, then simmer for 1? hours. Add a little water as necessary (i.e., if you see no more bubbling).

4. Serve hot or cold. 

More Arabic Food Recipes:

Stuffed Grape Leaves
Warak Enab
Lamb Stuffed Vine Leaves
Syrian Cabbage Rolls (Mihshee Malfoof bi Burghul)
Lamb Stuffed Cabbage Rolls
Stuffed Cabbage
Malfouf  

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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 Tabbouleh with Chicken and Red Pepper Recipe.  Enjoy Middle Eastern food and learn how to make Tabbouleh with Chicken and Red Pepper.  

Use rotisserie or leftover chicken for this dish, if you like. If you're making the mixture a few hours or more in advance, store the cucumber and tomato separately and add them close to serving time to keep the salad at its best. Serve with Lemony Hummus with Spicy Whole-Wheat Pita Chips for a flavorful, Middle East–themed light lunch.

YIELD: 4 servings (serving size: 1 1/4 cups)
COURSE: Salads

Ingredients

1/2 cup uncooked bulgur
1/2 cup boiling water
1 1/2 cups diced plum tomato
3/4 cup shredded cooked chicken breast
3/4 cup minced fresh flat-leaf parsley
1/2 cup finely chopped red bell pepper
1/2 cup diced English cucumber
1/4 cup minced fresh mint
1 1/2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

1. Combine bulgur and 1/2 cup boiling water in a large bowl. Cover and let stand 15 minutes or until the bulgur is tender. Drain well; return bulgur to bowl. Cool.

2. Add tomato and remaining ingredients; toss well.

Marcia Whyte Smart, Cooking Light
MARCH 2009

More Salad Recipes:

Middle Eastern Eggplant Salad
Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce
Middle Eastern Salad Plate
Lebanese fruit salad
Moroccan chicken and potato salad
Couscous and cranberry salad 

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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 Sumac kebabs on couscous tabouli  Recipe.  Enjoy the taste of Lebanese food and learn how to make quick and easy Sumac kebabs on couscous tabouli.

Preparation Time 15 minutes
Cooking Time 10 minutes

Equipment
You will need to soak 12 bamboo skewers in water for 15 minutes for this recipe.

Ingredients (serves 4)

6 chicken thigh fillets, cut into 3cm pieces
2 garlic cloves, crushed
1 tbs sumac
1 tsp ground coriander
2 tbs extra virgin olive oil
1 cup (250ml) chicken stock
1 cup (190g) couscous
1 cup coarsely chopped flat-leaf parsley
1/2 cup coarsely chopped mint
2 green onions, trimmed, thinly sliced
250g cherry tomatoes, halved
1/4 cup (60ml) lemon juice
Greek yoghurt, to serve
Pita bread, to serve

Method

1. Combine the chicken, garlic, sumac, coriander and half the oil in a medium bowl. Season with salt and pepper. Thread the chicken onto bamboo skewers.

2. Heat a char-grill pan or large frying pan over high heat. Add chicken skewers and cook, turning occasionally, for 5-7 minutes or until golden and cooked through. Remove from heat. Set aside to rest.

3. Meanwhile, bring the chicken stock to the boil in a medium saucepan over high heat. Remove from heat, add the couscous and stir to combine. Cover and set aside for 5 minutes. Use a fork to fluff grains to separate. Transfer to a bowl. Add the parsley, mint, onion, tomatoes, lemon juice and remaining oil and toss to combine. Season with salt and pepper.

4. Spoon the couscous among serving plates. Top with kebabs. Serve immediately with Greek yoghurt and pita bread, if desired.

Notes
Try substituting couscous with burghul (cracked wheat). It takes a little longer to cook, but is traditionally used to make tabouli.

Source
Notebook: - October 2008, Page 171
Recipe by Sarah Hobbs

More BBQ & Arabic Food Recipes:

Shish Taouk
Lebanese Chicken Marinade
Moroccan beef skewers with lemon couscous
Lamb, lemon & dill souvlaki
Pesto chicken kebabs with roasted veg pasta
Chicken kebabs with gremolata  

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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 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 Spicy Lebanese lamb tart Recipe.  Enjoy tasty & easy Lebanese Recipes and learn how to make Spicy Lebanese lamb tart. 
 
This wonderfully simple lamb tart is excellent topped with a dollop of Greek yogurt. Serve with a fattoush salad.

Serves 4 |
Takes 15 minutes to make, 35-40 minutes to cook

Ingredients

375g ready-rolled puff pastry
1 tbsp semolina or polenta
1 large free-range egg, beaten
1 tbsp olive oil
1 onion, finely chopped
500g lean lamb mince
1½ tbsp pomegranate molasses (we like Al Rabih, from Sainsbury’s)
2 tsp ground allspice
1 tsp ground cinnamon
2 chillies, 1 deseeded and finely chopped, 1 sliced
25g pine nuts, toasted
200ml chicken stock, hot
Bunch of fresh flatleaf parsley, chopped, plus extra to garnish
Bunch of fresh coriander, chopped
Handful of pomegranate seeds

Method

1. Preheat the oven to 200ºC/fan180ºC/gas 6. Trim the puff pastry a little to make a 30cm x 20cm rectangle. Score a border 3cm inside the rectangle with a knife and place on a baking sheet that has been sprinkled with the semolina or polenta. Brush the pastry with the beaten egg, taking care not to brush directly over the scored line, and prick the inside rectangle several times with a fork to stop it from rising. Bake for 10-15 minutes until the edge of the pastry rectangle has started to rise and turn lightly golden, then remove from the oven.

2. Meanwhile, heat a heavy-based pan with the oil and cook the onion gently for 5 minutes until soft. Add the lamb and cook for another 5 minutes, stirring until browned all over, then stir in the pomegranate molasses, allspice, cinnamon, finely chopped chilli, pine nuts and stock. Cook for 10 minutes until the stock has reduced, leaving sticky lamb mince. Stir through the parsley and coriander, season, then spoon into the puff pastry case.

3. Sprinkle with the sliced chilli and bake in the oven for 10-15 minutes more. Serve sprinkled with the extra parsley and the pomegranate seeds.

Nutritional info
Per serving: 706kcals, 44.4g fat (18.1g saturated), 35.4g protein, 45.9g carbs, 7.9g sugar, 1.4g salt 

More Arabic Food Recipes:

Lebanese-Style Red Lentil Soup
Lebanese Chicken and Potatoes
Lebanese Chicken Skewers
Lebanese Chicken Marinade
Shish Barak with Yoghurt
Beef, feta and green onion rissoles

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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 Lebanese-Style Red Lentil Soup Recipe.  Enjoy easy Lebanese Food recipes and learn how to make Lebanese-Style Red Lentil Soup.

Prep Time: 20 Min
Cook Time: 30 Min
Ready In: 50 Min

Ingredients

6 cups chicken stock
1 pound red lentils
3 tablespoons olive oil
1 tablespoon minced garlic
1 large onion, chopped
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
1/2 cup chopped cilantro
3/4 cup fresh lemon juice

Directions

1. Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.

2. Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.

3. Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.

4. Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.

Nutritional Information

Amount Per Serving  Calories: 276 | Total Fat: 7g | Cholesterol: < 1mg 

More Arabic Food Recipes:

Lebanese Chicken and Potatoes
Lebanese Chicken Skewers
Lebanese Chicken Marinade
Shish Barak with Yoghurt
Beef, feta and green onion rissoles
Chicken biryani recipe

Save and share Lebanese-Style Red Lentil Soup Recipe

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese Chicken and Potatoes Recipe.  Enjoy easy Lebanese Food recipes and learn how to make a traditional Lebanese dish of baked chicken and potatoes. Simple and so delicious!

Prep Time: 15 Min
Cook Time: 1 Hr
Ready In: 1 Hr 15 Min

Ingredients

8 cut up chicken pieces
8 medium potatoes, peeled and quartered
salt to taste
ground white pepper to taste
4 cloves garlic, crushed
1/2 cup extra virgin olive oil
1 cup fresh lemon juice

Directions

1. Preheat oven to 425 degrees F (220 degrees C).

2. Place chicken and potatoes in a large baking dish. Season generously with salt and white pepper.

3. In a bowl, stir together garlic, olive oil, and lemon juice. Pour over chicken and potatoes. Cover dish with foil.

4. Bake in preheated oven for 30 minutes. Remove foil, increase heat to 475 degrees F (245 degrees C), and cook until chicken and potatoes are golden, about 30 minutes.

Nutritional Information

Amount Per Serving  Calories: 592 | Total Fat: 30.5g | Cholesterol: 65mg

More Arabic Food Recipes:

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Beef, feta and green onion rissoles
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Lamb and Apricot Tagine

Save and share Lebanese Chicken and Potatoes Recipe

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Shish Taouk (Lebanese Chicken Skewers) Recipe.  Enjoy Lebanese Food and learn how to make Shish Taouk (Lebanese Chicken Skewers).

Prep Time: 20 mins
Total Time: 35 mins
Servings: 6

Ingredients:

6 boneless skinless chicken breasts
3 garlic cloves, crushed
1/4 cup olive oil
1 lemon, juice of
1 tablespoon paprika
1 (6 ounce) can tomato paste
1 cup yogurt
2 tablespoons sumaq
1 teaspoon salt
2 teaspoons black pepper

Directions:

1 Cut chicken breasts into pieces for skewers.

2 Mix remaining ingredients together to make a marinade.

3 Add chicken to marinade, mix well and refrigerate in a non-reactive container from 2-8 hours.

4 Thread chicken on skewers and grill or cook under a broiler.

More Arabic Food Recipes:

Lebanese Chicken Marinade
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Chicken biryani recipe
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Lebanese Platter

Save and share Shish Taouk (Lebanese Chicken Skewers) Recipe

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese Olive Pizza Recipe.  Enjoy Lebanese Food and learn how to make Lebanese Olive Pizza.

Prep Time: 5 mins
Total Time: 20 mins
Servings: 1-2

Ingredients:

100 g lebanese bread (about 30cm or 12-inches round)
125 g tomato paste
125 g mozzarella cheese, grated
100 g kalamata olives (pitted)
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper

Directions:

1 Pre-heat oven to 225 C (425F).
2 Spread tomato paste even over leabanese bread and top with grated mozzarella, followed by evenly spaced olives.
3 Sprinkle herbs over the top.
4 Bake in oven for 10 - 15 minutes (check after 10, it doesn't take long).
5 Allow to rest a few minutes before cutting and serving.

More Arabic Food recipes...

Lebanese Chicken Marinade
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Chicken biryani recipe
Lamb and Apricot Tagine
Lebanese Platter

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

Prep Time: 5 mins
Total Time: 5 mins

Yield: cup of marinade       

Ingredients:

4 cloves garlic, minced
1/2 teaspoon salt
1/2 cup fresh lemon juice
2 tablespoons olive oil
2 teaspoons cinnamon
1 teaspoon hungarian hot paprika
1/2 teaspoon black pepper
1/8 teaspoon cayenne

Directions:

1 Whip all the ingredients together with a whisk or better yet a food processor/blender.

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Shish Barak with Yoghurt
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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Shish Barak with Yoghurt Recipe. Enjoy Arabic cooking recipes and learn how to make Shish Barak with Yoghurt.

Preparation time :     10 minutes
Cooking time :     15 minutes

Ingredients (Serves 5 persons)

6 cups yoghurt or 1½ kg
1 egg yolk, beaten
2 tablespoons corn flour, dissolved in the egg yolk and ½ cup or 125ml of water
2 cloves garlic, crushed
½ cup coriander leaves, finely chopped
2 cubes MAGGI® Chicken Bouillon
½ teaspoon white ground pepper
500 g ready-made shish barak
 
Preparation

Place the yoghurt in a large saucepan and add the MAGGI® Chicken Bouillon cubes with the corn flour. Stir the ingredients well until thoroughly mixed.

Place the pot on low heat until the yoghurt begins to boil. Keep on stirring continuously in the same direction.

Add the crushed garlic and coriander, leave the sauce to simmer while the saucepan is uncovered for 10 minutes.

Meanwhile, bake the shish barak in hot oven until they have a golden color.

Gently add the shish barak to the yoghurt sauce and serve.

Nutritional Information

Preparation time : 10 minutes
Cooking time : 15 minutes
Fats : 19.00 g
Protein : 21.00 g
Carbohydrate : 58.00 g
Energy : 481.00 Kcal

More Arabic Food recipes...

Beef, feta and green onion rissoles 
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Lamb and Apricot Tagine 
Lebanese Platter 
Moroccan rissoles with minted cucumber salad

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Beef, feta and green onion rissoles Recipe. Enjoy the Lebanese Cuisine and learn how to make tasty Beef, feta and green onion rissoles.  

Quick, easy and delicious -- these beef, feta and green onion rissoles make a great weeknight meal.

Ingredients (serves 4)

750g lean beef mince
1 egg
3 green onions, thinly sliced
1 cup fresh white breadcrumbs
1 teaspoon ground cumin
1/2 cup flat-leaf parsley leaves, finely chopped
150g feta cheese, crumbled
olive oil cooking spray
1 loaf Turkish bread, cut into 4 pieces, halved
1 cup tabouli,
1/2 cup Greek-style yoghurt and lemon wedges, to serve

Method

1. Combine mince, egg, onions, breadcrumbs, cumin, parsley and feta in a large bowl. Season with pepper. Mix well. Using 2 tablespoons mixture at a time, roll mixture into balls to make 16 rissoles. Flatten rissoles slightly.

2. Preheat a greased barbecue plate on medium heat. Cook rissoles, turning occasionally, for 12 to 15 minutes or until cooked through.

3. Spray both sides bread with oil. Barbecue for 1 to 2 minutes each side or until toasted. Transfer to a plate.

4. Place bread on serving plates. Top with tabouli and rissoles. Serve with yoghurt and lemon wedges.

Source
Super Food Ideas - October 2006, Page 65
Recipe by Annette Forrest

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