Monday, May 1, 2017

Falafel burger with hummus recipe


Falafel burger with hummus

Preparation time 30 mins to 1 hour
Cooking time 30 mins to 1 hour
Serves Serves 4

Vegetarian

Shape your falafel mixture into large patties to create a great vegetarian burger. Top with lashings of hummus.
 
By Paul Rankin
From Saturday Kitchen

Ingredients

For the burgers

250g/9oz chickpeas, soaked overnight
1 medium onion, very finely chopped
2 cloves garlic, crushed or finely chopped
2 tsp ground cumin
2 tsp ground coriander seed
6 tbsp chopped parsley
½ tsp chilli powder
2 rounded tbsp plain flour
1 tsp salt
Oil for deep fat frying

For the hummus and tahini sauce

125g/4½oz hummus
2 tbsp extra virgin olive oil
1-2 tbsp lemon juice
1 tbsp tahini
4 large rolls (or hamburger buns)
1 fat tomato, sliced
1 red onion sliced
4 leaves butter lettuce

To accompany

salad or fries, or sautéed potatoes

Method

Drain the chickpeas thoroughly and pulse in the food processor until lightly broken up.

Add the remaining ingredients and continue to pulse until you have the texture of coarse breadcrumbs. Gently form into patties approx. 10cm/4in in diameter by 2½cm/1in. thick.

Fry in hot oil at 180C/350F for 4-5 minutes, or until crisp or golden.

For the hummus and tahini sauce simply whisk together all the ingredients. If you prefer a lighter sauce add a little water until it is the preferred consistency.

To serve, split and warm the rolls. Place in the top of each roll a leaf of lettuce, a slice of tomato, and some red onions.

Place the falafel burger on the bottom side of the roll, and some of the sauce.

Either serve side by side on a plate, or built up as a burger on a plate with your choice of accompaniment.

Cook and refrigerate or freeze any left over burgers for a quick and easy snack.

Date maamoul with peanut butter recipe

Date maamoul with peanut butter

Serves 8 Persons
Preparation Time 50 Minutes
Cook Time 30 Minutes
  
With a hint of our chunky peanut butter, your maamoul sweets will taste differently! This recipe is worth trying!

INGREDIENTS  

To prepare the dough:

 1kg semolina
 250g fine semolina
 600g melted butter, let to cool
 ½ tsp yeast
 2 tsp mahleb
 1 ground mastic
 ¼ cup sugar
 ¼ cup rose water
 ¼ cup orange blossom water
 Rose water as needed for kneading

To prepare the filling:

 50g melted butter
 500g date paste
 1 cup American Garden chunky peanut butter

PREPARATION

1- To prepare the dough, in a bowl mix both types of semolina with sugar, mahleb, mastic, rose water and orange blossom water.
2- Add the butter and knead using your hands until the mixture is crumbly. Cover and leave aside overnight to rest.
3- Add the yeast and knead the dough with rose water until dough is firm.
4- To prepare the filling: in a bowl, mix the date paste with butter and chunky peanut butter. Roll the mixture into small-sized balls.
5- Shape the dough into walnut-sized balls. Put a ball in the palm of your hand and make a hole into it, using your thumb. Fill the hole with a date mixture ball. Seal the dough and put it in the maamoul mold.
6- Repeat the same steps with the remaining dough balls then place the cookies on a non-stick baking tray.
7- Bake the maamoul cookies in a preheated 200°C oven for 20 minutes, making sure to shake the tray from time to time.

Sunday, April 23, 2017

Crunchy Anise Biscuits, Ka'ik Recipe

Crunchy Anise Biscuits, Ka'ik

This version of ka’ik is like biscotti, hard and crunchy. They’re delicious with a cup of Arabic or any coffee, for dipping. Note to plan ahead when baking these, as the shaped dough requires a long (4 hour!) rest time before baking.

Serves: 15 cookies

INGREDIENTS

¼ cup plus 2 tablespoons whole milk, divided
1 teaspoon rose water
1 ½ cups all-purpose flour
¼ cup semolina flour
pinch kosher salt
2 teaspoons yeast
1 tablespoon baking powder
2 teaspoons freshly ground anise seed
1 teaspoon turmeric
½ cup (4 oz.) unsalted butter, softened to cool room temperature
½ cup granulated sugar

INSTRUCTIONS

  1. Line a sheet pan with parchment or a Silpat. In a small bowl, combine 2 tablespoons of the milk and rosewater and set aside.
  2. In a medium bowl, whisk the all-purpose flour, semolina flour, salt, yeast, baking powder, anise seed, and turmeric. Set aside.
  3. Using a stand mixer fitted with the paddle attachment, or a hand mixer, beat the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the dry ingredients in two additions. Add the ¼ cup milk and combine until a soft, pliable dough forms. The dough should not be sticky.
  4. Shape the dough with your hands, using about 2 tablespoons of dough per cookie. Pull off a ball of dough and roll it into about a 5- by ¾ -inch log under the palm of your hand on your work surface. If you feel air pockets on the dough, knead it a bit and roll it again.
  5. Bring the two ends of the log together to form a ring, placing one end over the other and pressing down on the top piece to secure it. Gently move the cookie to the baking sheet.
  6. Repeat this with the remaining dough, making about 15 cookies spaced about an inch apart on the sheet.
  7. Brush the tops of each cookie with the milk-rosewater mixture.
  8. Let the shaped unbaked cookie dough rest for four hours uncovered.
  9. Adjust the rack to the center of the oven and heat the oven to 375 degrees F. Bake the cookies until they are golden brown, about 18 minutes. Remove from the oven and cool the cookies completely on a wire rack. Keep the cookies in an airtight container for up to two weeks.
Source: maureen abood

Lebanese roast salmon and cauliflower salad recipe

Lebanese roast salmon and cauliflower salad

0:05 Prep | 0:35 Cook | 4 Servings | Capable cooks

Sweet, nutty burghul is lovely tossed with spicy roast veg and fresh herbs.

INGREDIENTS

135g (3/4 cup) fine grit burghul
1/2 (about 550g) cauliflower, cut into small florets
1 red onion, cut into wedges
2 tablespoons extra virgin olive oil, plus extra, to serve
1 teaspoon sumac, plus extra, to serve
1 teaspoon ground cumin
1 teaspoon ground coriander
1 lemon, rind finely grated, halved
2 garlic cloves, crushed
2 large (about 470g) salmon fillets
130g (1/2 cup) Greek yoghurt
1 tablespoon tahini
1 tablespoon water
1 cup fresh mint leaves
1 cup fresh coriander leaves

METHOD

Preheat the oven to 210°C/190°C fan forced. Line 2 baking trays with baking paper. Place the burghul in a bowl and cover with cold water. Set aside for 30 minutes to soak. Drain. Place in a clean tea towel. Squeeze out excess moisture. Transfer to a bowl.

Meanwhile, place the cauliflower and onion on 1 prepared tray. Drizzle with 1 1/2 tbs oil. Season. Combine the sumac, cumin and coriander in a bowl. Sprinkle the vegetables with 1 tsp spice mixture. Roast, stirring once, for 25 minutes or until golden.

Add the rind, 1 garlic clove and the remaining oil to the remaining spice mixture. Place the salmon on the remaining prepared tray. Season. Spread with the spice mixture. Roast salmon for the last 12 minutes of vegetable cooking time or until cooked to your liking. Rest for 3 minutes. Coarsely flake.

Juice half the lemon. Combine the yoghurt, tahini, water, 1 1/2 tbs lemon juice and remaining garlic in a bowl. Season. Chop three-quarters of the herbs. Add vegies and chopped herbs to the burghul. Toss to combine. Divide among plates. Top with the salmon. Drizzle with the dressing and extra oil. Sprinkle with remaining herbs and extra sumac. Serve with remaining lemon.

Lebanese roast cauliflower and sweet potato casserole recipe

Lebanese roast cauliflower and sweet potato casserole

0:40 Prep | 1:25 Cook | 6 Servings | Capable cooks

Roast vegies and easy crispy spirals of Lebanese bread are the secret to this beautifully spiced Middle Eastern casserole. It's easy to make up to 2 days in advance (see notes for instructions)

INGREDIENTS

1 head (about 1kg) cauliflower, cut into florets
100ml extra virgin olive oil
1kg sweet potato, peeled, cut into 3cm pieces
6 truss tomatoes, halved
1 large red onion, halved, thinly sliced
2 garlic cloves, crushed
1 long fresh red chilli, finely chopped
3 teaspoons ground cumin
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground coriander
3/4 teaspoon ground allspice
250ml (1 cup) Massel vegetable liquid stock
400g can chickpeas, rinsed, drained
1/3 cup fresh coriander leaves, chopped
1 Lebanese bread
2 tablespoons pine nuts
Lemon wedges, to serve

YOGHURT DRESSING

130g (1/2 cup) Greek yoghurt
1 tablespoon tahini
1 tablespoon lemon juice
1/4 teaspoon ground cumin

METHOD

Preheat oven to 210C/190C fan forced. Line 2 baking trays with baking paper. Place cauliflower on 1 tray. Drizzle with 1 1/2 tbs oil. Season. Place sweet potato on remaining tray. Drizzle with 1 tbs oil. Season, then roast both trays for 30 minutes or until golden.

Line a baking tray with baking paper. Place tomato, cut-side down, on prepared tray. Drizzle with 2 tsp oil. Season, then roast for 15 minutes or until skins soften. Remove and discard skin. Coarsely chop.

Heat 1 tbs oil in a shallow casserole dish over medium-low heat. Add onion. Cook, stirring, for 5 minutes or until soft. Stir in garlic and chilli for 2 minutes. Add cumin, ginger, cinnamon, coriander and allspice. Cook, stirring, for 2 minutes or until aromatic. Stir in tomato and stock. Simmer for 1 minute. Add cauliflower and sweet potato. Reduce heat to low. Cook, covered, stirring occasionally, for 15-17 minutes or until vegies are tender. Stir in chickpeas. Simmer, uncovered, for 6 minutes until warmed through. Remove from heat. Stir through half the coriander.

Reduce oven to 200C/180C fan forced. Line a baking tray with baking paper. Roll up Lebanese bread. Thinly slice into rounds. Place bread and pine nuts on prepared tray. Drizzle with remaining oil. Season. Roast for 4-5 minutes until golden and crisp.

For the yoghurt dressing, combine all the ingredients in a bowl. Season. Sprinkle casserole with the remaining coriander. Sprinkle the bread with pine nuts. Serve casserole with the bread, yoghurt dressing and lemon wedges.

Thursday, April 20, 2017

Eggplants Fettah Recipe

Eggplants Fettah

Who can resist the Fettah? Rasha from “mykitchenvibes” prepared for us one of the most popular recipes from the Arabian Levant cuisine. She used the eggplants with many other ingredients that will give your dish special flavors like sumac, lemon juice, mint and other different spices as well.

Preparation Time: 25 minutes approximately
Cooking Time: 40 minutes approximately
Serves: 6 persons

All you need

For yogurt:
1 kg full-fat yogurt
1 tsp garlic - mashed
1 tsp tahini (sesame paste)
1 tsp salt

For Roasted Eggplant with Minced Beef:
500g baby eggplants
1/2 tsp salt
2 tsp corn oil
200 g chuck ground beef
1/4 tsp salt – for ground beef
1 tsp al alali Ground Allspice
1/2 tsp al alali Ground Black Pepper
1/2 tsp al alali Ground Cinnamon

For tomato sauce:
1 tbsp corn oil
1/4 tsp garlic
3 tbsp al alali Tomato Paste
3/4 cup water
1 tsp pomegranate molasses
1 tsp lemon juice
1/2 tbsp al alali Corn Flour – dissolved in 1 tbsp water

For Croutons and Nut Topping:
Corn oil for frying
1 loaf Arabic bread – torn into small pieces
1/3 cup pine nuts
1/2 tbsp dry mint
Fresh mint leaves

Directions

For yogurt:

Mix all yogurt ingredients together, until very smooth

For Roasted Eggplant with Minced Beef:

Preheat oven to 180°C (355°F)

Peel eggplant. Slice each in half, lengthwise. Spread eggplant onto a baking tray. Sprinkle with salt and drizzle with oil. Mix and put in hot oven

Bake for 30 minutes. Flip eggplants over and bake for another 10 minutes

Sauté ground beef with salt, al alali Ground All spice, al alali Ground Black Pepper and al alali Ground Cinnamon for 2 minutes on high heat

For tomato sauce:

In a small saucepan, heat oil, add garlic. Stir, then add al alali Tomato Paste and stir. Add water. Bring to a boil

Reduce heat to a simmer, add remaining ingredients, and let simmer for 4-5 minutes

For Croutons and Nut Topping:

Heat oil, then deep fry Arabic bread until golden brown

Fry nuts until golden brown

In serving dish:

With the back of a spoon, push down center of eggplants, to make space for beef filling. Add beef into the eggplants

In a serving dish, layer yogurt, tomato sauce, then baked eggplant

Top with nuts, mint, and croutons

Serve immediately and enjoy!

Fattoush salad with grilled haloumi recipe

Fattoush salad with grilled haloumi

0:20 Prep | 0:05 Cook | 4 Servings | Capable cooks

This traditional Lebanese salad has grilled haloumi for an extra protein boost.

Coles

INGREDIENTS

1 large green capsicum, finely chopped
1 Lebanese cucumber, finely chopped
2 ripe truss tomatoes, finely chopped
1/2 red onion, finely chopped
1/2 bunch fresh continental parsley, leaves chopped
1/2 bunch fresh coriander, leaves chopped
2 pita bread
250g haloumi, sliced
Lemon juice, to serve
DRESSING
60ml (1/4 cup) extra virgin olive oil
2 tablespoons lemon juice
1 small garlic clove, crushed
1/2 teaspoon caster sugar

METHOD

Combine the capsicum, cucumber, tomato, onion and herbs in a large bowl. Heat a chargrill over medium-high heat. Cook the bread, turning, for 1-2 minutes or until toasted and crisp. Cool slightly and tear into bite-sized pieces. Add to the salad.

For the dressing, combine all ingredients in a small bowl. Season. Add to the salad. Toss well and divide the salad among plates.

Heat a non-stick frying pan over medium-high heat. Cook the haloumi, turning, for 2 minutes or until golden. Arrange over the salad. Serve drizzled with a little extra lemon juice.

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