Tuesday, March 24, 2015

Easy Tomato Cucumber Hummus Snack Recipe


The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try  Easy Tomato Cucumber Hummus Snack Recipe. Enjoy the Arabic cuisine and learn how to make Easy Tomato Cucumber Hummus Snack.

Yield 1-2 servings

Prep Time: 15 minutes

Start to finish: 15 minutes

Ingredients

hummus (about 1-2 tablespoons per piece of toast)
cucumbers, thinly sliced
tomatoes, thinly sliced
basil, roughly chopped
salt and pepper to taste
optional: a few pinches of dill

Directions

  1. Spread hummus on toasted bread, top with sliced cucumbers and/or tomatoes, and chopped basil.
  2. Salt and pepper to taste.
  3. If desired, sprinkled with dill.
  4. Enjoy!
Recipes related to Easy Tomato Cucumber Hummus Snack:

Fattet Hummus (Chickpeas with Pita and Spiced Yogurt) | Lamb, tabouli and hummus wrap | Hummus Ma Lahma | Extra-Creamy Hummus | Grilled Veggie Hummus Wrap | Spicy Hummus: Quick Chickpea Spread

Sunday, March 22, 2015

Lebanese-Style Stuffed Eggplant Recipe

 Lebanese-Style Stuffed Eggplant

Ingredients

6 (5- to 6-inch long) bambino (also called Baby Bell) eggplants (about 6 ounces each)
1/2 cup long-grain or jasmine rice
1/4 cup olive oil
3 tablespoons pine nuts
1 large onion, finely chopped
2 garlic cloves, finely chopped
2 cups chicken stock or reduced-sodium chicken broth
1 (14 1/2-oz) can diced tomatoes in juice
3/4 lb ground lamb or beef chuck (not lean)
1 teaspoon ground allspice
1/2 lemon
3 tablespoons chopped flat-leaf parsley

Preparation

Hollow out each eggplant with a melon-ball cutter, working from bottom end and leaving about 1/3 inch eggplant flesh along interior walls. Rinse rice in a sieve under cold water until water runs clear. Drain well.

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry pine nuts, stirring frequently, until golden, about 3 minutes, then transfer with a slotted spoon to a bowl. Sauté onion and garlic, stirring occasionally, until golden, 6 to 8 minutes. Transfer 1/2 cup onion mixture to bowl with pine nuts. Add stock, tomatoes, 3/4 teaspoon salt, and 1/4 teaspoon pepper to skillet and simmer, uncovered, while stuffing eggplant.

Add rice, meat, allspice, one teaspoon salt, and 1/2 teaspoon pepper to bowl with onion mixture and mix well with your hands.

Stuff eggplant with meat mixture, being careful not to pack tightly (rice will expand during cooking). Transfer stuffed eggplants to skillet with tomato sauce and simmer, covered, carefully turning once, until rice is cooked through, 50 minutes to one hour (cut one in half to test). [Check in on your dish periodically; I managed to burn my sauce because I wasn’t paying attention, although it was still surprisingly tasty.]

If sauce is watery, transfer eggplant to a plate and boil sauce, stirring occasionally, until thickened slightly, 3 to 5 minutes, then adjust seasoning if necessary. Return stuffed eggplant to sauce. Squeeze lemon over dish and sprinkle with parsley before serving.

Source:Smitten Kitchen

Recipes related to  Lebanese-Style Stuffed Eggplant:

Dolma | Stuffed zucchini (kousa mahshi) | Lamb Stuffed Vine Leaves | Stuffed Grape Leaves | Lamb Stuffed Cabbage Rolls | Stuffed Potato with Tomato Sauce | Kousa Mehshi

Wednesday, March 18, 2015

Manakish Bi Zaatar Recipe

Manakish Bi Zaatar

Preparation time 30 mn
Serves 8
Cooking time 5 mn

Ingredients

For the flat bread dough

2 cups all-purpose-flour
2 tsp dried yeast
½ tsp salt
1tsp sugar
1½ cup warm water

For the filling

3/4 cup zaatar mix (pre-mixed dried thyme with sumac and sesame seeds)
1 cup Al Wadi Al Akhdar extra virgin olive oil

Preparation
  1. To make the filling, mix zaatar and olive oil and set aside.
  2. To make the dough, sift the flour, yeast, sugar and salt in the bowl of an electrical robot and mix for 10-12mn on a low speed adding water gradually until the dough comes together leaving the sides of the bowl clean. It should feel smooth and elastic. Cover with cling film and leave it in a warm place for about 2 hours, till it has doubled the size.
  3. Pre-heat the oven to gas mark 7/220°C /425F/.
  4. Divide dough into 8 portions and roll each portion between your palms like a ball shape.
  5. On a floured working surface, knead each ball flat using a rolling pin until even and about ¼ inch thick.
  6. Spoon the zaatar mixture over the disk-shaped bread.
  7. Slide your bread on a lightly greased baking sheet and cook for about 5mn or until the dough is crispy and brown. Serve warm.
Recipes related to Manakish Bi Zaatar:

Muttabel with Za'atar-Spiced Pita Bread | Manakish Recipe | Lebanese Olive Pizza | Middle Eastern spiced lamb pizza | Moroccan Pizza | Sfiha Recipe

Monday, March 16, 2015

Middle Eastern Kibbeh Recipe


Recipe by Ron Shepherd

Source: Food Network

"Kibbeh is a wonderful dish from the Middle East traditionally made with lamb meat but beef is acceptable, too. I prefer it made into patties and fried in olive oil. However, it is most often found in restaurants in baked form. Serve kibbeh with tahini, a sesame seed paste."

Prep Time: 20 Minutes
Cook Time: 12 Minutes
  
Ready In: 32 Minutes
Servings: 12

Ingredients:

2/3 cup medium coarse bulgur
1 cup fresh mint leaves
1 large onion, chopped
1 teaspoon ground cumin
1 teaspoon ground allspice  
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 pounds lean ground lamb
3 tablespoons olive oil

Directions:

1. Place bulgur in a microwave-safe bowl and cover with water just to the top of the bulgur. Place in the microwave and cook on High 1 to 2 minutes until bulgur is swollen and the water is absorbed. Toss briefly and allow to stand until cool.

2. Place the mint leaves in the bowl of a food processor. Process, gradually adding onion through the feed tube, until both mint and onion are finely chopped. Stir the mint-onion mixture into the bulgur, with the cumin, allspice, salt, and pepper. Stir the bulgur mixture into the ground lamb and mix thoroughly. Using damp hands, shape the lamb mixture into small, palm-sized patties.

3. Place the olive oil in a skillet and heat over medium heat. Add the kibbeh patties and cook until outside is golden brown and center is cooked through, turning once, about 6 minutes on each side.

Photo By: LeAnna Quartuccio

Recipes related to Middle Eastern Kibbeh:

Baked Lamb Kibbeh | Kibbeh Bi Laban | Kibbeh Recipe | Kibbe | Baked Kibbe | Spicy Lamb Kebab | Shish Taouk

Fattet Hummus (Chickpeas with Pita and Spiced Yogurt)

Across the Levant, you will find variations on fatteh, dishes built on toasted or fried day-old bread. The term comes from the Arabic word "fatta", meaning to crumble bread. In this Lebanese version from chef Fouad Kassab's mother Isabelle, brown butter tops a layered dish of baked pita and chickpeas tossed with spiced yogurt. To save time, soak the chickpeas in water and baking soda: the alkalinity of the soda breaks down the beans' cellular walls and reduces the cooking time.

SERVES 4

Ingredients

1½ cups dried chickpeas, soaked overnight with 1 tsp. baking powder, then drained, or two (16-oz.) cans chickpeas, drained
2 (8") pita breads, torn into 1" pieces
½ cup extra virgin olive oil
Kosher salt and freshly ground black pepper, to taste
¾ cup pine nuts
1 cup plain, full-fat yogurt
3 tbsp. minced mint
¼ tsp. paprika
2 cloves garlic, minced
3 tbsp. unsalted butter, browned

Instructions

1. If using dried chickpeas, boil them in water in an 8-qt. saucepan until very tender, about 30 minutes. Drain; transfer to a shallow dish.

2. Heat oven to 400°. Toss pita with ⅓ cup oil, salt, and pepper on a baking sheet; spread into an even layer. Bake until golden and crisp, 8–10 minutes; let cool slightly and toss with chickpeas. Heat remaining oil in an 8" skillet over medium-high. Cook pine nuts until golden, 4–5 minutes; set aside. Stir yogurt, mint, paprika, garlic, salt, and pepper in a bowl; drizzle over pita mixture. Top with pine nuts; drizzle with brown butter.

Source: saveur.com

Recipes related to Fattet Hummus (Chickpeas with Pita and Spiced Yogurt)

Lamb, tabouli and hummus wrap | Hummus Ma Lahma | Extra-Creamy Hummus | Grilled Veggie Hummus Wrap | Spicy Hummus: Quick Chickpea Spread | feta hummus

Monday, March 9, 2015

M'sakhan (Roast Chicken with Onion and Sumac Flatbread) Recipe

Roast Chicken with Onion and Sumac Flatbrea

Tart sumac balances sweet caramelized onions in a roast chicken and flatbread dish traditionally baked in a wood-fired oven called a taboon.

SERVES 4

Ingredients

1½ cups flour, plus more
1 tsp. kosher salt, plus more to taste
¾ cup water, heated to 115°
1½ tsp. sugar
1 (¼-oz.) package active dry yeast
1 (3½-4-lb.) chicken, quartered
Freshly ground black pepper, to taste
¾ cup olive oil, plus more for greasing
½ cup ground sumac
½ tsp. ground allspice
½ tsp. ground cinnamon
2 large yellow onions, minced
½ cup chicken stock
2 tbsp. unsalted butter
1 cup slivered almonds

Instructions

1. Whisk flour and salt in a bowl. Combine water, sugar, and yeast in the bowl of a stand mixer fitted with a hook; let sit until foamy, about 10 minutes. With the motor running, slowly add flour mixture; mix until dough forms, about 3–4 minutes. Cover with plastic wrap; set in a warm place until doubled in size, about 1 hour.

2. Divide dough into 2 balls. Transfer to a lightly greased baking sheet; cover with a damp towel and set aside 45 minutes. Toss chicken with ⅓ cup oil, 3 tbsp. sumac, half each the allspice and cinnamon, ⅓ of the onions, plus salt and pepper in a bowl; set aside 20 minutes.

3. Heat oven to 425°. Heat a 12" heatproof skillet over medium-high heat. Season chicken with salt and pepper; cook, flipping once, until browned, 6–8 minutes. Arrange skin side up, and add stock; bake until chicken is cooked, 25–30 minutes. Transfer chicken to a plate; keep warm. Transfer pan drippings to a bowl; set aside.

4. Add remaining oil to skillet; place over medium heat. Add remaining onions; cook until golden, 25–30 minutes. Stir in remaining sumac, allspice, and cinnamon, plus salt and pepper; transfer to a bowl. Wipe skillet clean and melt butter over medium-high heat. Add almonds; cook until golden, 3–5 minutes.

5. Increase oven to 475°. Working with 1 ball dough at a time, roll into a 10" disk about ⅛" thick. Transfer to a parchment paper-lined baking sheet. Brush dough with reserved pan drippings and spread half the onion mixture over dough, leaving a ½" border. Bake until bread is puffed and golden brown, 8–10 minutes. To serve, cut bread into wedges and place on 4 plates. Arrange chicken over flatbread, sprinkle with almonds, and drizzle with any remaining pan juices.

Source: Saveur Magazine Issue #161

Recipes related to M'sakhan (Roast Chicken with Onion and Sumac Flatbread)

Musakhan | Chicken Musakhan | Manakish | Small pies (Manaeish) or Fatayer | Spinach fatayer | Lamb and olives pies (fatayer) 

Sunday, March 1, 2015

Pumpkin Halvah (Assidat al-Boubar) Recipe


Like many traditional Emirati desserts, this luscious pumpkin porridge (in Arabic it's a halvah, or sweet food) straddles the line between sweet and savory. The dish thickens as it cools, so be sure to serve it while it's still quite warm.

SERVES 8–10

INGREDIENTS


2 lb. peeled and seeded kabocha or acorn squash, cubed
3½ cups milk
¾ cup sugar
½ cup packed light brown sugar
½ cup almond flour
10 tbsp. unsalted butter
1 tsp. rose water
½ tsp. ground cardamom
½ tsp. kosher salt
2 cups powdered milk
1 cup almonds, roughly chopped
½ cup raisins
½ cup golden raisins
2 tbsp. ghee or clarified butter

INSTRUCTIONS

1. Working in 2 batches, place squash and milk in a blender and puree until smooth; transfer to a 6-qt. Dutch oven over medium-high heat and bring to a boil. Cook, stirring often, for 15 minutes; reduce heat to medium, and cook, stirring often, until reduced and thickened to the consistency of loose peanut butter, about 1 hour. Add both sugars, almond flour, butter, rose water, cardamom, and salt, and cook, stirring often, until smooth, about 5 minutes more.

2. Remove pot from heat and stir in powdered milk; using a handheld blender or a food processor, puree halvah mixture until no lumps remain. Stir in ¾ cup chopped almonds and 6 tbsp. each raisins and golden raisins. Transfer halvah to a serving platter or bowl and sprinkle remaining almonds and raisins over top; drizzle with ghee and serve immediately.

Source SAVEUR magazine Issue #140

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Star anise yoghurt mousse with fig compote | Ricotta-filled crêpes with mango and rose syrup | Pistachio Hazelnut Baklava | Raspberry Trifle | Semolina cake | Sfouf Recipe

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