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

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

Ingredients

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

Directions

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

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

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

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

Ingredients

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

Spice blend:

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

Couscous:

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

Condiments:

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

Directions

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

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

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

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

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

Ingredients

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

For the harissa

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

Method

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

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

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

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

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

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

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

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

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

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

Serves 4

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

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

Ingredients

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

Method

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

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

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The Arabic Food Recipes kitchen (The home of delicious Arabic/Middle Eastern food recipes) invites you to try Lamb Stuffed Vine Leaves Recipe. Enjoy cooking Arabic Food and learn how to make tasty dish of Lamb Stuffed Vine Leaves.

Preparation time :	25 minutes
Cooking time :	55 minutes

Ingredients (Serves 5 persons)

3 tablespoons olive oil
1 small onion or 100 g, finely chopped
300 g minced lamb
1 clove garlic, crushed
¼ teaspoon ground cinnamon
1 cube MAGGI® Mutton Bouillon, crumbled
¾ cup egyptian rice or 150 g
1 medium tomato or 150 g, finely chopped
2 tablespoons fresh parsley, finely chopped
3 tablespoons pine seeds, roasted
50 vine leaves
1 cube MAGGI® Mutton Bouillon, dissolved in 2 cups or 500 ml water

Preparation

Heat the oil in a pan, add onions and cook on medium heat for 3-4 minutes until softened. Add meat, garlic and cinnamon, and cook until the pink color disappears then remove from heat.

Add the crumbled MAGGI Authentic Taste Mutton Stock cube, rice, tomato, parsley, pine seeds and mix well.

To stuff vine leaves: place it on a working board with the dull side and the stem facing you. Place a teaspoon of the stuffing on the lower part of the leaf, fold the outside edges of the leaf towards the center and roll tightly into the shape of a finger.

Line the bottom of a sauce pan with two layers of unstuffed leaves then place the rolled stuffed leaves, alternating the direction of each layer.

Add the dissolved MAGGI Authentic Taste Mutton Stock cube with more water if needed under the top level of the rolls. Place two plates on top to press the vine leaves.

Bring to boil, then lower the heat, cover and simmer for 40-45 minutes until leaves are tender and the rice is cooked.

Serve warm, garnished with lemon slices and sprinkle with their juice.

Nutritional Information

Fats : 27.00 g
Protein : 16.00 g
Carbohydrate : 34.00 g
Energy : 431.00 Kcal

Stuffed Baby Zucchini and Vine Leaves with Lamb Chops - Stuffed Grape Leaves - Yalanji

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The Arabic Food Recipes kitchen invites you to Baby snapper with green onion and pistachio stuffing. Enjoy cooking fish and learn how to make Baby snapper with green onion and pistachio stuffing. A delicious fish lunch

Ingredients

1 tbsp olive oil
4 green onions (finely sliced)
2/3 cup pistachios (shelled and chopped)
1/2 cup fresh breadcrumbs
1/4 cup flat-leaf parsley (chopped)
1/4 cup parmesan (grated)
salt and pepper
4 baby snappers (cleaned and scaled)
butter
lemon

Method

For stuffing, heat 1 tbsp olive oil in a pan over medium heat and cook 4 green onions (finely sliced) for 2-3 minutes. Add 2/3 cup pistachios (shelled and chopped) and 1/2 cup fresh breadcrumbs and cook for 2-3 minutes. Remove from heat. Stir in ¼ cup flat-leaf parsley (chopped) and ¼ cup parmesan (grated). Season with salt and pepper, then cool. Fill cavities of 4 baby snappers (cleaned and scaled) with stuffing and secure with toothpicks. Cut 2 slits in both sides of each fish and brush both with melted butter. Cook each in a preheated grill pan for 1-2 minutes on each side, then finish in a 180C oven on a greased baking dish for 10-12 minutes or until fish is just cooked. Serve with lemon.

Chef: Steve Manfredi Photo: Marina Oliphant Source: The Sydney Morning Herald Monday March 2, 2009 Middle Eastern, Quick, Contemporary, Healthy, Egg free, Lunch

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The Arabic Food Recipes Kitchen (The Home of delicious Arabic/Middle Eastern food) invites you to try Brown rice, vegetable and chickpea pilaf. Enjoy Arabic/middle Eastern food and learn how to make Brown rice, vegetable and chickpea pilaf, it's yummy.

A nutritious meal using chickpeas

Ingredients

2 tbsp extra virgin olive oil
1 brown onion (chopped)
1 small carrot (peeled and chopped)
1 stick celery (sliced)
400g long-grain brown rice
5 cups vegetable stock
1/2 tsp ground turmeric
salt and pepper
1 zucchini (cut into 1cm pieces)
400g can chickpeas (rinsed)
1/2 cup frozen peas.
a handful each of coriander and mint (both chopped)

Method

Heat 2 tbsp extra virgin olive oil in a large pan over medium heat. Add 1 brown onion (chopped), 1 small carrot (peeled and chopped) and 1 stick celery (sliced) and stir for 3-4 minutes.

Add 400g long-grain brown rice and stir until rice is coated with oil, then add 5 cups vegetable stock, 1/2 tsp ground turmeric, salt and pepper.

Bring to the boil, then reduce heat and cook, covered, over very low heat for about 40 minutes, stirring occasionally, or until rice is almost cooked.

Add 1 zucchini (cut into 1cm pieces). Cook for 5-8 minutes, then stir in 400g can chickpeas (rinsed) and 1/2 cup frozen peas.

Stir until heated through. Set aside for 5 minutes, then serve scattered with a handful each of coriander and mint (both chopped).

Chef: Lynne Mullins Photo: Marina Oliphant Source: The Sun-Herald Friday March 20, 2009 Middle Eastern, Quick, Contemporary, Healthy, Vegetarian, Kid-friendly, Wheat free, Dairy free, Nut free, Egg free, Lunch

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The Arabic Food Recipes Kitchen invites you to try delicious Chicken tagine with preserved lemon recipe. Enjoy Arabic/Middle Eastern food cooking and learn how to make tasty Chicken tagine with preserved lemon.

A tagine is the Moroccan equivalent of a stew, usually fragrant with spices and often piquant with olives or preserved lemon. The name also refers to the earthenware dish with a conical-shaped lid that the dish is usually cooked in. The pressure cooker takes its place admirably in this recipe.

Prep 15 mins
Cook 15 mins

Ingredients

4 chicken marylands, excess fat removed, each cut in two between the thigh and the drumstick
2 tablespoons olive oil
2 white or brown onions, cut into quarters
juice of lemon
2 cloves garlic, crushed
teaspoon saffron threads
teaspoon ground turmeric
3 pieces preserved lemon rind, rinsed, 2 diced, 1 cut into thin strips
1 bunch coriander, freshly chopped
1 cup chopped flat-leaf parsley
salt and freshly ground black pepper
4 small potatoes, cut into quarters
crusty bread, to serve

Method

Pat the chicken pieces dry with paper towel. Heat the oil in the pressure cooker over medium high heat and, working in batches, brown the chicken pieces on all sides. Remove and set aside.

Add the onion, lemon juice, garlic, saffron, turmeric, diced preserved lemon and a cup of water to the cooker. Bring to a boil and add the coriander, parsley and some salt and pepper. Stir, then add the browned chicken pieces and potatoes to the pan, spooning the sauce over as you lay them in.

Close the lid and lock it, then bring the cooker to low pressure over high heat. Once low pressure has been reached, reduce the heat to stabilise pressure and cook for 8 minutes. Release the pressure using the natural-release method and unlock and remove the lid. Garnish with the preserved lemon strips and serve with plenty of crusty bread.

Chef: Homecook hero Photo: Jennifer Soo Source: The Age Friday June 12, 2009 Middle Eastern, Quick, Contemporary, Healthy, Kid-friendly, Dairy free, Egg free, Lunch

Serves 4

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The Arabic Food Recipes Kitchen invites you to try Spicy Chicken Shawarma Salad Recipe. Enjoy delicious food and learn how to make Spicy Chicken Shawarma Salad.

Shawarma is a Middle Eastern wrap that is filled with spiced meat such as lamb, beef, or chicken. It is very similar to Greek gyros. Typically served in pita bread, this shawarma is paired with a more diabetes-friendly bed of leafy greens. The chicken works well because it's mild flavor is lends well to this flavorful marinade.

Ingredients

3 Tablespoons minced fresh parsley
3/4 teaspoon salt
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
7 Tablespoons plain low-fat Greek yogurt
2 Tablespoons fresh lemon juice
4 garlic cloves, minced
2 Tablespoons extra-virgin olive oil
1 1/2 pounds boneless, skinless chicken breast meat, thinly sliced
1 bunch of lettuce, cleaned and chopped
1 cup chopped cucumber
1 cup chopped tomato
Lemon vinaigrette (recipe follows)

Preparation

Combine the parsley, salt, red pepper flakes, ginger, cumin, and coriander in a large bowl and mix to combine. Stir in the yogurt, lemon juice and garlic cloves. Add the chicken to the bowl and stir to coat. Let sit in the refrigerator to marinate for at least an hour, or overnight.

Heat the oil in a large skillet over medium-high heat. Working in batches, add the marinated chicken pieces to the skillet. You don't want to overcrowd the pan so the chicken can brown. Cook the chicken, stirring frequently, for about 6 minutes or until browned and cooked through. Remove the chicken from the pan and place on a plate lined with paper towels. Put some more oil in the pan and repeat the process until all the chicken is cooked.

In a salad bowl, mix the lemon vinaigrette. Add the cleaned lettuce leaves, the cucumbers, tomatoes and chicken. Mix to combine.

Servings: 4

Amount Per Serving Without Vinaigrette

Calories: 209
Carbohydrates: 9g
Fiber: 2g
Sugars: 4g
Total Fat: 9g
Saturated: 2g
Trans: 0g
Sodium: 543mg
Protein: 24g

Lemon Vinaigrette

1 Tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

In a salad bowl, whisk together the mustard, lemon juice, salt, and pepper. Slowly whisk in the olive oil to combine.

Servings: 4

Amount Per Serving for Vinaigrette

Calories: 126
Carbohydrates: 2g
Fiber: 0g
Sugars: 0g
Total Fat: 14g
Saturated: 2g
Trans: 0g
Sodium: 310mg
Protein: 0g

Middle Eastern Chicken Shawarma Recipe - Lamb Shawarma Recipe - Chicken with tabbouleh

Save and Share Spicy Chicken Shawarma Salad Recipe

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KEBAB WITH CREAM SAUCE recipes

KEBAB WITH CREAM SAUCE Ingredients 1000 gr. mutton 2 large onions 2 tablespoon margarine 2 medium tomatoes and 2 tablespoons of unsalted tomato paste salt Cream 1 tablespoon margarine 2 1/2 tablespoons flour 250 gr. milk (1 glass) 1/2 tablespoon salt 1/2 tablespoon salt

Preparation : Grate the onions and the tomatoes. Bone and cube the meat and put it into a saucepan with margarine and grated onions. Cover and cook for approximately 1/2 hour, occasionally stirring. Add the grated tomatoes or the tomato paste mixed with 1/5 glass of water and cook till the tomatoes dissolve. Add the alt and 2 glasses of hot water, cover and simmer for almost 2 hours till the meat is cooked. Cream Sauce : Put the margarine in a deep pan and melt it. Add the flour and saute very gently for 2 minutes while stirring with a ahisk or spoon. Meanwhile, pour the milk gradually into the pan and blend well. Continue stirring till the mixture becoms a pudding-like paste. Put the sauce in the saucepan containing the meat and blend. Bring to the boil, place on a serving dish and serve hot.