Falafel with Tahini Sauce Recipe

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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Umm Ali Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Umm Ali Recipe. Enjoy Egyptian Desserts and learn how to make Umm Ali. It's Cheep, easy!

Preparation time :     15 minutes
Cooking time :     20 minutes
Serves: 10 persons

Ingredients

8 pieces croissant or 600 g, medium size, cut into small pieces
3 tablespoons raisins
3 tablespoons desiccated coconut
3 tablespoons flaked almonds, toasted
3 tablespoons pistachio nuts, cracked
1 tin NESTLɮ Sweetened Condensed Milk or 397 g
1 teaspoon vanilla essence
4 cups water or 1 liter
1 cup liquid cream or 250 ml, whipped

Preparation

Combine croissant pieces, raisins, coconut, almonds and pistachio in a baking dish.

Place NESTLɮ Sweetened Condensed Milk , vanilla and water in a large saucepan and bring to boil then remove from heat and pour immediately over the croissant mixture in the baking dish and set them aside for 5 minutes or until croissants absorb the maximum of the liquid.

Place whipped cream in a piping bag and pipe the cream over the prepared mixture in the baking dish.

Place the baking dish in a preheated oven at 200�C using the grill part of the oven and grill for 5 minutes or until the cream topping is golden color. Serve it immediately.


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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Egyptian Eggs with Dukkah Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Egyptian Eggs with Dukkah Recipe. Enjoy cooking tasty Arabic food and learn how to make Egyptian Eggs with Dukkah. 

Neil Perry versed Greg Malouf in a Cook Off where eggs were the theme ingredient. See what Greg came up with.

Ingredients

Dukkah Spice Mix
8 tablespoons sesame seeds lightly toasted
4 tablespoons coriander seeds roasted and crushed
3 tablespoons cumin seeds roasted and crushed
50 g Hazelnuts toasted, peeled and crushed
1 teaspoon sea salt
� teaspoon White pepper
4 Eggs
Plain Flour for dusting
vegetable oil for deep frying
1 bulb Fennel thinly sliced
2 cups Flat-leaf parsley whole leaves
1 small purple Onion thinly sliced
60 ml Extra Virgin Olive Oil
of 1/2 - 1 Lemon or lime
1 teaspoon dried Mint
Salt
Pepper
100 g Bulgarian feta

Method

1. Roast each ingredient separately, and rub away as much of the brown skin from the hazelnuts as you can.
2. Pound the seeds using a mortar and pestle or whiz them carefully in a spice or coffee grinder.
3. When you grind the sesame seeds and hazelnuts be careful not to over grind them or they will disintegrate
4. into an oily paste.
5. Soft boil the eggs for 3 minutes.
6. Cool down under running water and peel carefully.
7. Dust them in plain flour and then deep fry each egg for 1-1� minutes, or until golden brown.
8. Remove from the oil and immediately roll them in dukkah.
9. To make the salad, mix together the fennel flat leaf parsley, onion and dried mint.
10. Whisk together the olive oil and lime juice and season with salt and pepper.
11. Dress the salad and crumble over the fetta.
12. Divide among serving plates.
13. Place a Dukkah egg on top of the salad, drizzle over a little extra virgin olive oil, and serve immediately.

Recipe by Greg Malouf

Moroccan eggs - Chakchouka Recipe - Shakshouka

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Egyptian Falafel

Egyptian Falafel - Egypt�s favourite street food is crisp outside, fluffy inside, and delicious throughout. Easy and tasty recipe for Egyptian falafel. Enjoy the Egyptian cuisine and cooking and learn how to make traditional falafel.

These little rissoles are a staple of Egyptian food, their provenance extending way back to the Egyptian Copts. They�ve since made their way through the Middle East in various guises, most popularly in Syria, Lebanon and Jordan. The Egyptian version uses dried white broad beans, while in other areas,some recipes call for half broad beans, half dried chickpeas or even all chickpeas. Of course, each group claims their own recipe to be the best and looks askance at the others.

Cooking Time Prep time 35 mins, cook 20 mins (plus chilling)

Ingredients serves 6
200 gm (2 cups) dried chickpeas, soaked overnight in cold water
200 gm podded broad beans (about 600gm unpodded)
1 Spanish onion, finely chopped
2 garlic cloves, crushed
1 tsp each ground coriander, cumin and cayenne
1 cup each coarsely chopped flat-leaf parsley and coriander
1 lemon, finely grated rind only
3 tsp plain flour
1 tsp bicarbonate of soda
For deep-frying: vegetable oil
To serve: pickled chillies, mixed herb leaf salad (see note) and warm flat-bread
Lemon, cumin and chilli salt
2 tsp cumin seeds
2 tbsp sea salt flakes
1 lemon, finely grated rind only
� tsp dried chilli flakes
Yoghurt-tahini sauce
55 gm (2� tbsp) tahini
2 tbsp lemon juice
150 gm Greek-style plain yoghurt
1 garlic clove, crushed

Preparation

1. Drain chickpeas (discard liquid) and process in a food processor with broad beans, onion, garlic, spices, herbs and rind until a fine paste forms. Stir through flour and bicarbonate of soda, season to taste and roll into walnut-sized oval balls. Place on a tray lined with baking paper and refrigerate until chilled (15 minutes).
2. For lemon, cumin and chilli salt, dry-roast cumin seeds until fragrant (2-3 minutes). Pound with remaining ingredients in a mortar and pestle until coarsely ground, set aside.
3. Meanwhile, for yoghurt-tahini sauce, whisk tahini and lemon juice in a bowl until smooth, add yoghurt and garlic, season to taste and set aside.
4. Preheat oil in a deep-fryer or large deep-sided saucepan to 170C. Deep-fry falafel in batches, turning occasionally until golden and cooked through (3-5 minutes), remove with a slotted spoon, drain on absorbent paper and keep warm. Season to taste with lemon, cumin and chilli salt and serve with yoghurt-tahini sauce, pickled chillies, herb salad and flat-bread.

Note You�ll need to begin this recipe a day ahead. You could use any delicate herb for the salad; here we�ve used flat-leaf parsley, chives, mint and dill.

This recipe is from the September 2009 issue of Australian Gourmet Traveller.

Falafel and hommus wrap - Falafel Sauce - Make Best Falafel Balls Recipe

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Foul Mudammas - Foul Mudammas Recipe

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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Fasolia - Fasolia Recipe

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, saut� 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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Coconut Basbousa

Enjoy the oriental cuisine and try an easy recipe to make the Coconut Basbousa, wonderful Arabic dessert.

Ingredients

1 tablespoon tahina
� cup ghee or 100 g, softened
1 tin NESTLɮ Sweetened Condensed Milk or 397 g
1 teaspoon baking powder
2 cups semolina or 320 g
1 cup desiccated coconut or 100 g
1 cup water or 250 ml

For the syrup:
1� cups sugar or 300 g
1 cup water or 250 ml
1 teaspoon lemon juice
1 tablespoon blossom water

Preparation

Grease a 28x24cm baking tin with the tahina.

Combine ghee, NESTLɮ Sweetened Condensed Milk and baking powder and stir well. Add semolina, desiccated coconut and water and stir until well combined.

Pour and level mixture into the prepared baking tin. Bake in a 190�C preheated oven for 35 minutes or until the top becomes golden in color.

Remove from oven and pour all over the cooled syrup. Set aside to cool into a room temperature, cut into diamond shape and serve.

To prepare the syrup: Add sugar and water to a saucepan. Bring to boil and simmer for 6-8 minutes. Remove from heat and stir in lemon juice and rosewater.

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Om Ali

Om Ali, Umm Ali or Um Ali is a favourite Middle Eastern pudding. In Egypt, Lebanon, Syria, Saudi Arabia, and across the Middle East, Om Ali is probably one of the most popular desserts available. Usually made with layers of filo or puff pastry, both produce excellent results.

Ingredients - Om Ali

• 1 large sheet of puff pastry ( about 90g/3 oz) / (or 5 to 6 sheets of small filo pastry) 120g (4oz) raisins
• 120g (4oz) flaked almonds and pistachios, a few chopped apricots, and dates.
• 1 litre milk
• 300 ml double cream
• 90 gr (3oz) sugar
• 1 teaspoon cinnamon

Preparation - Om Ali

• Preheat oven to 150C degrees
• Lightly butter the puff pastry (optional).
• Place the one large sheet of puff pastry sheet on an oven tray. and bake for 25 minutes or until crisp and brown. Remove from the oven and raise the oven temperature to 240C degrees.
• Butter the baking dish.
• Crumple the pastry into a baking dish, scatter the raisins, fruit and nuts in between layers
• In a saucepan on the top of the stove bring the milk , cream and sugar to the boil. Pour this over the pastry. Sprinkle with cinnamon, flaked almonds, and ground pistachios.
• Place dish in oven for 20 minutes or until the top is browned.
• Serve hot.

Stuffed Grape Leaves

Stuffed Grape Leaves (Warak enab mehshi) in Arabic "??? ??? ????" is a middle eastern dish that can be served as a side dish or a main dish. At restaurants it is usually served as a side dish (Mezzi), but when cooked at home it is mostly considered as a main dish. Warak enab is famous in Lebanon, ?Syria, Jordan, Palestine, Egypt, and Iraq which is called Dolma. Here is a step by step recipe on how to make warak enab. Cinnamon and mint seasoning make this version of a popular eastern Mediterranean food typically Lebanese.

Ingredients:

• 1 Ib. fresh tender vine leaves
• 2 cups ground or chopped meat, preferably lamb
• Several meat bones
• 1 1/2 cups rice
• 2 whole garlic cloves
• 8 garlic cloves crushed with salt
• 1/2 cup lemon juice
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. cinnamon
• 2 cups cold water
• 2 medium sized tomatoes, sliced
• 1 medium sized tomato, chopped (optional)
• 1 tsp. dried mint
  

Preparation:

1. Soften and blanch vine leaves by dipping a few at a time in boiling, salted water. Set aside.
2. Wash rice and mix with ground meat, chopped tomato, salt, pepper, cinnamon and one half cup cold water.
   
3. Stuff one leaf at a time. Place a teaspoon of stuffing in the center of each. Fold the bottom of the leaf up over the stuffing, then fold from each side to the middle. Roll tightly to form a cylinder about three inches long and somewhat thicker than a cigar.
4. Place layer of bones in pressure cooker and cover with sliced tomatoes and the whole garlic.
   
5. Arrange rolls side by side in layers on the tomatoes. Sprinkle with salt and lemon juice. Add water. Cook under pressure 12 minutes. Simmer uncovered to reduce sauce. Mix one half cup of the sauce with crushed garlic and mint. Sprinkle this over the mahshi and simmer a few more minutes to enhance flavor.
   
6. Remove mahshi carefully from cooking pan. Cool fingers in cold water to facilitate handling the hot rolls.
   
7. Arrange on platter.
8. Serve hot with bowl of the sauce.
   

Remark: Cook without pressure if you prefer. Prepare as above. Arrange mahshi over layer of bones and sliced tomatoes. When all has been added, press down firmly with palm of the hand.
Add water to cover, salt, and cook about an hour, or until leaves are tender and the stuffing is well cooked. Sprinkle with lemon juice, minced garlic and dried mint. Simmer few more minutes.

Dolma

Dolma is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions, including Turkey, Egypt, Albania, Algeria, Azerbaijan, Armenia, Jordan, Syria, Lebanon, Palestine, the Balkans, Greece, Iraq, Iran, Northern Sudan, Central and South Asia. Perhaps the best-known is the grape-leaf dolma, which is more precisely called yaprak dolma or sarma. Common vegetables to stuff include zucchini, eggplant, tomato and pepper. The stuffing may or may not include meat. Meat dolma are generally served warm, often with sauce; meatless ones are generally served cold, though meatless dolma are eaten both ways in Iran. Both are often eaten with yoghurt. Read More...

Ingredients:

• 3 cups uncooked white rice
• 1 teaspoon minced fresh parsley
• 1 pound ground beef
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon curry powder (optional)
• 1 (16 ounce) jar grape leaves, drained and rinsed
• 2 tablespoons vegetable oil
• 1 potato, sliced into rounds
• 1 cup canned tomato sauce
• 2 cups water, or as needed
  

Preparation:

• In a medium bowl, mix together the uncooked rice, ground beef, parsley, allspice, pepper and curry powder until well blended.
• Pour oil into the bottom of a large pot, and spread to cover. Make a layer of potato slices to cover the bottom of the pan. The dolmas should not be able to touch the bottom of the pan.
• Lay the grape leaves out flat on a cutting board. Place about a tablespoon of the beef mixture in the center of one leaf. Fold sides in towards the center, then roll up from the bottom loosely. Set in the pot seam side down. Repeat with the remaining mixture and leaves. For large leaves, you may cut them in half at the center vein. Place a heavy dinner plate on top of the dolma to keep them from unraveling. The cooking pot should be about 2/3 full.
• Pour tomato sauce and water over the dolma. The liquid should cover them by at least one inch. Adjust the amount of water if necessary. Bring to a boil, then cover, and simmer for 45 minutes to 1 hour, until all liquid has been absorbed and rice is tender.
  

Kousa Mehshi

Kousa Mehshi (Stuffed Zucchini) is an Arabic main dish and widely spread in the mediterranean region . Here is a step by step recipe about cooking Kousa Mehshi.

Ingredients:

• 1 kg (32 oz) medium zucchini
• 200 g (7 oz) minced meat
• 1 cup short grain rice, washed
• 1 kg (32 oz) red tomatoes, peeled and chopped
• 2 tspns salt
• a dash of ground allspice and black pepper (as desired)
• a dash of ground cinnamon (as desired)
• 1 tbls shortening or butter
• 5 cloves garlic, crushed with a dash of salt
• 2 cups water
• 4 tbls lemon juice
  

Preparation:

• Wash well zucchini. Remove stems using a knife. Hollow out using an apple corer. Wash zucchini inside and out. Drain. Filling: Mix minced meat with rice. Stir in salt and spices.
• Stuff zucchini, shake each after filling it so that the filling is well distributed (don�t over stuff). Arrange in a pot. Invert a plate on top.
• Strain tomatoes using a colander. Add 2 cups of water, shortening, and a dash of salt. Place tomato juice in a pot over medium heat. When it boils, add to zucchini. Cook for 1 hour, or until tender. Add crushed garlic and lemon juice. Cook for 5 minutes.
• Serve zucchini and sauce hot separately or together in a large bowl.

Kabsa

Kabsa is an Arabic favorite rice dish popular in many Gulf countries such as Kuwait, Saudi Arabia, Bahrain, Qatar, and United Arab Emirates. Because Kabsa is really delicious, it became famous dish in Jordan, Lebanon, Syria and Egypt. This is a meat (lamb) version of the Kabsa recipe.

Ingredients:

• 2 1/2 kg lamb, large cubes
• 4 cups basmati rice
• 1/2 kg carrot, peeled and finely diced
• 1 green pepper, seeded and finely diced
• 1 kg tomato, peeled and diced
• 1 kg finely chopped onion
• 6-8 garlic cloves, minced
• 1 pinch ground cumin
• 1 pinch ground coriander
• salt and black pepper
• butter or olive oil (for frying)
• 1/4 cup toasted pine nuts
  

Kabsa Spice Mix

• 1/2 teaspoon saffron
• 1/4 teaspoon ground green cardamoms
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon white pepper
• 1/2 teaspoon ground dried limes
  

Sauce

• 2 cups water
• 1 beef stock cube (Maggi)
• 1 large onion, finely chopped
• 14 ounces chopped tomatoes
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1/4 cup diced celery
• salt and black pepper
• 2 tablespoons butter
  

Preparation:

• Fry meat until browned on all sides. Add enough water to the pot so that it covers the meat by 1.5"-2", bring to a boil then cook gently over medium heat for 1 1/2 - 2 hours or until tender. Reserve stock & set meat aside.
• Soak rice for 15 minutes. Drain, rise under running water then drain well.
• Add butter to a large stock pot or casserole, fry the onion, pepper, carrot & spices. Cook on low heat for about 10 minutes, or until tender.
• Add rice to vegetables in the pot, cook for 5 minutes on medium heat. Add meat stock until stock covers rice (approx 1.5" above rice). Cover pot. Cook on low heat for 30 minutes or until tender - add a little more stock or water if rice seems to become dry.

Sauce:

• Fry onion, garlic and tomato in the butter. Add tomato paste, celery, salt, cinnamon, water & stock cube. Cook on medium heat until slightly thickened and celery is tender.
• Serve in a large dish or on a platter. Place the rice first, top with meat & garnish with pine nuts. Serve the sauce in a jug with a spoon. Saudies enjoy kabsa with a hot sauce called "shattah".

How to cook Kabsah - Arabic Favorite Rice Dish - Video:

Kushta

Homemade Arabic Cream (Kushta). Wonderful Kushta recipe.

Ingredients:

• 3 cups of milk powder
• 1/4 cups of refined white flour
• 4 cups of water
  

Preparation:

1. Mix the ingredients in a bowl very well and then put over a meduim fire.
2. Mix the ingredients with a wooden spoon continuously so that the milk does not crumble.
3. When the mixture begins to boil, keep it for five minutes and then take it off the fire and pour it over a wide pan.
4. After two minutes remove the cream that has been created on the surface and put it aside.
5. Keep on doing this each time a cream is found on the surface until there is nothing left.

Katayef

Katayef is the traditional sweet that is made during the Holy month of Ramadan. It is really simple to make, and as long as they are pinched closed, they should come out great!!

Ingredients:

• 6 cups of flour
• 1 teaspoon of yeast (ferment)
• 6 cups of milk
• 3 cups of fresh Kushta cream
• 3 cups of home made kushta
• 3 cups of minced walnut
• 1 cup of powdery sugar
• 1 tablespoon of rose water
• 2 tablespoons of orange-flower water
• 1/2 cup of lemmon jam
• 1/2 cup of fine pistachio
• 6 cups of frying oil
• 3 cups of Syrup
  

Preparation:

1. Mix the flour,yeast (ferment) and the milk until you get a soft and combined dough.
2. Keep it aside until it gets double the size.
3. Fill the pouring bad (that has a steel head) with part of the dough.
4. Start pouring small circles on a steel pan you have put on the fire.
5. You can make the circles as big or as small as you like.
6. After 1 minute of pouring the circles turn the Katayef to the other side for 2 seconds and then we take them off the steel pan.
7. Mix the finely minced walnuts with the powdery sugar, rose water, orange-flower water.
8. Take 1 teaspoon of the mixture and distribute it at the middle of the Katayef .
9. Do the same thing with the Kushta, take 1 table spoon and distribute at the middle of the Katayef.
10. You can make 6 of the walnut mixture and another 6 of the Kushta filling, it depends on the quantity you want from each.
11. Close the Katayef (with the filling inside) to make a half moon shape. Close it tightly by pressing on the edges of the dough.
12. Fry the filled Kateyef with the oil until it gets a golden color.
13. Take them out and put them in the Syrup for few minutes.
14. Take them out of the Syrup and serve them hot.

Katayef Ramadan Video: ????? ?????

Maqluba

Maqluba often pronounced as Makluba, Maalouba, or Maglouba (Arabic: ??????) is an upside-down rice and eggplant casserole, hence the name which is literally translated as "upside-down". It is made with richly succulent braised lamb and sometimes tomatoes. When the casserole is inverted, the top is bright red from the tomatoes that now form the top layer and cover the golden eggplant.

Considered to be the national dish of Palestine where it is generally made with lamb or chicken and tomatoes, onions, aubergines, cauliflowers and other vegetables.

Maqluba was made popular throughout the Levant and Gulf region by the migrating Palestinians fleeing military occupation.

Ingredients:

• 2 medium-size eggplant (about 2 1/ 2 pounds), peeled and slice 1/ 2-inch thick
• Salt
• 5 tablespoons plus 1 teaspoon extra virgin olive oil
• 1 large onion, peeled and chopped
• 1 1/2 to 2 pounds boneless lamb shoulder, trimmed of as much fat as possible and cut into pieces
• 1 tablespoon baharat
• 1 teaspoon freshly ground black pepper
• 1 teaspoon freshly ground allspice berries
• Pinch of ground cinnamon
• Pinch of freshly grated nutmeg
• 3 cups water
• 6 cups pure or virgin olive or olive pomace oil for frying
• 3 large ripe but firm, tomatoes (about 1 3/4 pounds), sliced
• 1 1/2 cups long-grain rice, rinsed well or soaked in water to cover for 30 minutes and drained
• 1 cup boiling water
  

Preparation:

1. Lay the eggplant slices on some paper towels and sprinkle generously with salt. Leave them to drain of their bitter juices for 30 minutes, then pat dry with paper towels.
2. In a large skillet, heat 5 tablespoons of the olive oil over medium-high heat, then cook the onion until yellow, about 10 minutes, stirring occasionally. Reduce the heat to the medium-low, add the lamb, baharat, 1 teaspoon salt, 1/ 2 teaspoon of the pepper, the allspice, cinnamon, and nutmeg, and brown for 10 minutes, turning the lamb. Add the water to barely cover the lamb and cook until the lamb is very tender, about 2 1/2 to 3 hours, adding a little water to keep the skillet from drying out. Remove the lamb from the skillet with a slotted ladle or skimmer, getting as much of the onion as you can and leaving behind the fat.
3. Meanwhile, preheat the frying oil to 375F in a deep-fryer or an 8-inch saucepan fitted with a basket insert. Deep-fry the eggplant slices in batches until golden brown, 7 to 8 minutes, turning once. Drain and reserve on paper towels. Let the frying oil cool completely, strain, and save for a future use.
4. Lightly oil the bottom of a round, heavy-bottomed 4- to 6-quart casserole 10 inches in diameter with a tight fitting lid with the remaining teaspoon extra virgin olive oil and arrange the tomatoes slices on the bottom, overlapping or double layering if necessary. Sprinkle a handful of the rice on top of the tomatoes. Layer the lamb on top, then layer the sliced eggplants on top of the meat. Press down with a spatula or the back of your hand. Pour the rice on top and spread it evenly, pressing down again with a spatula or the back of your hand, add 1 teaspoon salt, the remaining 1/ 2 teaspoon pepper, and the boiling water. Cover tightly and cook over low heat until the rice is tender and the liquid absorbed, about 1 hour. Don't check too often, maybe twice during the whole cooking time. The liquid in the casserole should not be boiling vigorously, so reduce the heat to very low, or use a heat diffuser, if you find that necessary.
5. When the rice is done, take off the lid, place a large round serving platter over the top of the casserole, and carefully invert in one very quick motion, holding both sides very tightly. Slowly and carefully lift the casserole. Serve.
   

This Maqluba recipe Makes 6 servings
Preparation Time: 4:30 hours

Baklava Recipe

Baklava or Baklawa is a rich, sweet pastry featured in many cuisines of the former Ottoman, Arab, and Iranian countries. It is a pastry made of layers of filo dough filled with chopped nuts and sweetened with syrup or honey. ?You can find many famous restaurants in Lebanon, Syrian, Jordan, and Palestine sell Baklava. It's usually served as a dessert in special nice occasions. Try this delicious baklava recipe

Ingredients:

• 2 cups of cooking fat or butter
• 1/2 kilo of the special baklawa pastry (about 15 chips)
• 4 cups of soft walnuts
• 1 cups of sugar to be mixed with the walnuts
• 1/2 cup of pistachio
• 4 cups of syrup
  

Preparation:

1. Melt the cooking fat or butter under a light fire.
2. Brush the cooking tray with the melted fat or butter.
3. Put one chip of the baklawa pastry and brush with the fat or butter.
4. Repeat the step until you get six chips.
5. Clean the walnuts and mince very well.
6. Add the sugar to the minced walnuts.
7. Spread the walnuts mixture over the baklawa chips evenly.
8. Spread 1/4 cups of the cooking fat or butter over the walnuts mixture (evenly).
9. Put one baklawa chip over the mixture and brush with cooking fat or butter.
10. Repeat the steo until you have 12 chips over the mixture.
11. Rub the top of the Baklava with some water using you hand.
12. Brush the top with some cooking fat or butter.
13. Cut the Baklava into small square pieces with a sharp knife.
14. Cook the baklava in the oven under 325 F for half an hour.
15. Raise the temperature to 450 F for 5 to 10 minutes until it gets a golden color.
16. Take the baklava tray out of the oven and the syrup while it's hot.
17. Decorate the top with pistachio and serve cold or room temperature.

Watch this video - How To Make Baklava : Ingredients For A Great Baklava Recipe

Molokhiya Recipe

This the Egyptian-Style of Chicken And Molokhiya recipe.

Ingredients:

• 2 pound chicken parts
• 1 small onion, quartered
• spice packet: 1 stick cinnamon, 1/4 teaspoon mastic, 1 teaspoon peppercorns and 3 cardamom pods wrapped in cheesecloth
• 1 teaspoon salt
• 6 cups water
• pinch sumac
• pinch dried thyme
• olive oil
• 1 cup cider vinegar
• 1/2 cup finely chopped red onion
• pinch of ground cinnamon
• 14 ounce package frozen Molokhiya (available at Middle Eastern grocers)
• 1 tablespoons butter
• 1 tablespoon crushed garlic
• 1 teaspoon salt
• 2 tablespoons ground coriander
• 2 pita breads, cut into triangles and toasted until brown in the oven
• 2 cups freshly cooked white rice
  

Preparation:

1. Place the chicken, onion, spice packet, and 1 teaspoon salt in a 4-quart casserole. Add 6 cups water and bring to a boil. Cover and cook at the simmer for 45 minutes, skimming from time to time. Remove the chicken to an oiled baking pan, sprinkle with a pinch of sumac and thyme; moisten with <>
2. About 1 1/2 hours before serving, preheat the oven to 425 F.
3. Strain the chicken broth; discard the fat, measure the broth and add more water if necessary to make 4 cups. Return to the saucepan and bring to the boil. In a skillet heat the butter to sizzling, add the garlic and 1 teaspoon salt and the coriander and fry, stirring, until the texture is sandy and the color brown, but not burnt. Add to the boiling broth and cook over medium heat for 15 minutes.
4. An hour before mealtime bring soup to a boil, add frozen molokhia and cook uncovered over medium heat until it completely defrosts, without undue stirring. (If using fresh or dried molokhiya, see note to cook.) Makes about 3 cups sauce. Meanwhile, set the chicken in the oven to brown. Make the onion-vinegar-cinnamon dressing and let stand 30 minutes.
5. To serve in layers in individual cereal bowls: place toasted pocket bread triangle on the bottom; add a few spoonfuls of plain rice, the chicken, a ladleful of sauce and top with a spoonful of the onion-vinegar-cinnamon dressing.
   

Notes: One-half pound dried molokhiya can be substituted for fresh or frozen: rub the leaves between hands until finely crushed. Forty minutes before serving, rinse quickly in a strainer, drain, soak in enough hot broth to cover for half an hour, then add to the boiling soup and cook uncovered for about 10 minutes.

If using fresh molokhiya: Rinse and carefully dry. Use a mezzaluna or half-moon chopper to finely chop then set aside until ready to add the last 10 minutes. Don't worry if it feels a little slimy to the touch. (A food processor can be used for the chopping.) Add the fresh molokhiya to the boiling soup, immediately reduce heat and cook, uncovered, (to retain its green color) for 5 to 10 minutes. Remove from the heat the moment it begins to boil. Seeds for growing molokhiya are available at some Middle Eastern grocers in the spring.

Serves 4

Kahk Recipe

Kahk is a dessert recipe served usually during Eid occasions. Kahk is found in the cuisines of the eastern Mediterranean under a variety of names, but in Egypt they call it Kahk.

Ingredients:

• 2 cup (s) samn balady
• 1 cup (s) milk
• 4 1/2 cup (s) flour, all purpose
• 2 tablespoons baking powder
• 1 tea spoon (s) instant yeas
• 1 tea spoon (s) ground cinnamon
• 1 tea spoon (s) ground cloves
• 1 tea spoon (s) ground ginger
• sesame seeds
  

Preparation:

• Heat the samn balady (Gee) until almost boiling.
• Add the baking powder and the spices to the flour.
• Carefully add the flour to the hot samn balady (Gee) and stir with a wooden spoon.
• Keep stirring and stirring and stirring.
• When you get tired (honestly this is part of the recipe as given to me by my friend's mother in law, ... tired = your arms are ready to fall off) then you can stop stirring. Her recipe said not to use a wooden spoon but to knead the flour into the hot samna (Gee), but I do not do that part. I have not tried using a food processor.
• When the mixture cools down a little, but is still warm, (i.e you can knead it with your hands without causing permanent damage), add the instant yeast to the milk with a teaspoon of sugar, then stir gently into the dough.
• Knead it for a short while, cover and let it rest. (Officially you should shape the kahk now and let it rest later).
• After an hour or so you can start shaping the dough with your hands into little balls and then flatten them.
• You can add nuts, agwa (date spread), or other filling when you are making it into balls.
• Put them in a cookie tray and let them rest for a little.
• Then put them in a preheated oven (345 F), and watch them. Usually 15 minutes is enough.
• Take them out, wait until they cool and sprinkle with powdered sugar just before eating.
  

Basbousa Recipe

Basbousa also Basboussa is a dessert recipe found in the cuisines of the eastern Mediterranean under a variety of names, but in Egypt they call it Basbousa.

Sugar Syrup Ingredients:

• 1 cup sugar
• 1 cup water
• 1 tablespoon clarified butter
• 2 talbespoons lemon juice
  

Sugar Syrup Preparation:

• Put ingredients for sugar syrup into a pot and bring to a boil.
• Add 1 tablespoon clarified butter.
• Simmer for about 15 minutes and cool.
  

Basbousa Ingredients:

• 2 cups semolina flour
• 1 cup sugar
• 1 cup coconut flakes
• 1 cup clarified butter
• 1 cup milk
• 1/2 talbespoon plain yogurt
• 1/2 cup slivered almonds, or 1/2 cup chopped hazelnuts
  

Basbousa Preparation:

• Mix the sugar, coconut and semolina flour.
• Put the milk and butter in a pot and bring to a boil.
• Add the semolina mixture to the milk and butter, plus remaining ingredients and mix well.
• Coat a baking tray with butter.
• Pour into a baking tray 1/2 inch high and distribute evenly.
• Bake at 350 degrees for about 35 minutes until golden-yellow.
• Remove from the oven and distribute slivered almonds or chopped hazelnuts over the top of the backed Basbousa. Press the nuts gently with your finger.
• Leave the Basbousa to cool for 1 hour.
• Soak with the cold sugar syrup.
• Bake at 200 degrees for 5 minutes until golden-yellow.
• Cut into pieces and serve warm or cold.
  

kushari Recipe

Kushari, also spelled as kosheri, koshari or koushari is a popular traditional Egyptian national dish, normally eaten in specialty Kushari restaurants that serve this dish exclusively. It consists of a base of rice, brown lentils, chickpeas, macaroni, and a topping of Egyptian garlic and vinegar and spicy tomato sauce (salsa). Caramelized onions are commonly added as a garnish. Kushari is normally a vegetarian and usually a vegan dish, possibly reflecting the meatless diet of Coptic Christians during Lent and other fasts. It is often found in fast-food establishments that also serve ta'meyya (falafel). Smaller restaurants may serve either Kushari or ta'meyya while larger ones (often chain restaurants) usually serve both. It is an inexpensive dish, and serves as a staple food.

Kushari is one of the most popular, inexpensive, and common dishes in Egypt, and some restaurants specialize in this one dish. Let's try this wonderful Kushari recipe:


Ingredients:

• 1 cup brown lentils
• 1 cup basmati rice
• 1 cup uncooked pasta (small shells or elbow macaroni is best)
• 2 large onions, diced
• 4 cloves garlic, minced
• 2 tablespoons oil
• 1 (400 g) can chopped tomatoes
• 1/4 teaspoon crushed red chili pepper flakes (or more to taste)
• salt and black pepper
  

Preparation:

1. Cook the lentils in just over a litre of salted water.
2. Bring to a boil, reduce the heat and simmer, covered, for 15-30 minutes, depending on the type of lentils you are using.
3. When the lentils are quite tender, add the rice to the lentils and continue simmering until the rice is cooked, adding water if necessary.
4. Cook the macaroni in a separate pot.
5. Rinse and strain when done.
6. Meanwhile, fry the onions and garlic in the oil until golden.
7. Add the tomatoes, chilli flakes, salt and pepper to taste and let it bubble for 10-20 minutes or until thickened and sauce like.
8. You can now blitz the sauce in a food processor until smooth or just leave as is.
9. Mix the lentils, rice and macaroni together in one pot.
10. Place some of the lentil mixture on each plate and top with tomato sauce.
11. Sprinkle with more hot chili powder or salt and pepper, if desired.