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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Lemon Cilantro Eggplant Dip Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lemon Cilantro Eggplant Dip Recipe. Enjoy cooking tasty Arabic food and learn how to make Lemon Cilantro Eggplant Dip.

The light, nutty flavor of tahini, an essential ingredient in hummus, pairs perfectly with rich roasted eggplant in this delicious Mediterranean dip.

Yields: About 2 cups dip
Total Time: 55 min
Prep Time: 10 min
Cook Time: 45 min
Oven Temp: 450

Ingredients

2 whole(s) (1 pound each) eggplants , each halved lengthwise
4 clove(s) garlic, unpeeled
3 tablespoon(s) tahini, sesame puree
3 tablespoon(s) fresh lemon juice
Salt
1/4 cup(s) loosely packed fresh cilantro or mint leaves, chopped
Toasted or grilled pita wedges
Carrot and cucumber sticks and red or yellow pepper slices

Directions

1. Preheat oven to 450 degrees F. Line a 15 1/2" by 10 1/2" jelly-roll pan with nonstick foil (or use regular foil and spray with nonstick cooking spray). Place eggplant halves, skin-sides up, in foil-lined pan. Wrap garlic in foil and place in pan with eggplants. Roast vegetables 45 to 50 minutes or until eggplants are very tender and skin is shriveled and browned. Unwrap garlic. Cool eggplants and garlic until easy to handle.

2. When cool, scoop eggplants' flesh into food processor with knife blade attached. Squeeze out garlic pulp from each clove and add to food processor with tahini, lemon juice, and 3/4 teaspoon salt; pulse to coarsely chop. Spoon dip into serving bowl; stir in cilantro. Cover and refrigerate at least 2 hours. Serve dip with pita and vegetables.

Nutritional Information (per serving)

Calories    10
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    55mg
Total Carbohydrate    2g
Dietary Fiber    1g
Sugars    --
Protein    --
Calcium    --

Eggplant Dip Recipe - Muttabel with Za'atar-Spiced Pita Bread - Baba Ghanoush

From Good Housekeeping



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Spicy Hummus: Quick Chickpea Spread Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Spicy Hummus: Quick Chickpea Spread Recipe. Enjoy cooking tasty Arabic food and learn how to make Spicy Hummus: Quick Chickpea Spread.

Prep Time: 5 min
Level: Easy
Yield: 4 servings

Ingredients

1 (14.5 ounce) can chickpeas (garbanzo beans), drained
2 rounded tablespoons tahini sesame paste, found in both dairy and dry specialty foods sections
A drizzle extra-virgin olive oil
1/2 teaspoon crushed pepper flakes
1 teaspoon (1/3 palm full) ground cumin
1 teaspoon (1/3 palm full) ground coriander
1 clove garlic, crushed
Coarse salt
1/2 lemon, juiced
Pita breads, grilled and cut into wedges for dipping

Directions

Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste. Transfer to a small dip dish and surround spread with warm pita wedges. This recipe makes a great appetizer, or anytime snack.

Tidbit: this is a fantastic dish to take to a pot luck or block party -- it's always a hit!

Recipe courtesy Rachael Ray

Hummus Ma Lahma - Red Pepper hummus Recipe - Falafel & hummus on pita bread

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Muttabel with Za'atar-Spiced Pita Bread Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Muttabel with Za'atar-Spiced Pita Bread Recipe. Enjoy cooking tasty Arabic food and learn how to make yummy Muttabel with Za'atar-Spiced Pita Bread.  

Cook Time: 50 min
Level: Easy
Yield: 4 to 6 servings

 Ingredients

2 Italian eggplants (1 1/2 to 2 pounds total), halved and scored
1 1/2 tablespoons extra-virgin olive oil, plus 1/2 cup
Kosher salt and freshly ground black pepper
2 teaspoons minced garlic
1/4 cup chopped parsley leaves
2 tablespoons tahini paste
1 tablespoon lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne
1/4 cup small dice red bell pepper

Pita Crisps:

8 large pita rounds, cut into strips or small wedges
2 tablespoons za'atar dry spice
1/2 cup extra-virgin olive oil
Kosher salt

Directions

Preheat oven to 350 degrees F.

Split the eggplants in half through the stem and score the flesh sides. Drizzle with 1 1/2 tablespoons of the olive oil and season with salt and pepper. Roast eggplants, flesh side down on a sheet pan, until the skin begins to wrinkle and flesh is very tender, 30 to 35 minutes. Set aside to cool.

When the eggplants are cool enough to handle, scoop out the flesh and transfer to the bowl of a food processor along with the garlic, parsley, tahini, lemon juice, cumin, and cayenne and puree until smooth. Add the remaining 1/2 cup of olive oil and pulse again to incorporate. Season with salt and pepper, to taste. Transfer to a bowl and stir in the red bell pepper. Garnish with a drizzle of olive oil if desired. Serve with pita strips for dipping.

While the eggplants are cooking, make pita strips: Preheat oven to 375 degrees F. Put the pita wedges in a large mixing bowl. Combine za'atar spice mix and extra-virgin olive oil in a small bowl and drizzle over wedges. Season with salt and toss to coat evenly. Arrange pita wedges on a baking sheet and bake in the preheated oven for 10 to 15 minutes or until warmed through.

Recipe courtesy Emeril Lagasse

Eggplant Dip Recipe - Baba Ghanoush - Moutabal

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Lamb Stuffed Cabbage Rolls Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb Stuffed Cabbage Rolls recipe. Enjoy cooking tasty Arabic food and learn how to make Lamb Stuffed Cabbage Rolls.  


Preparation time :       25 minutes
Cooking time :     1 hour

Ingredients

25 leaves white cabbage
1 cup rice or 200 g, soaked for 30 minutes and drained
300 g minced lamb
2 cloves garlic, crushed
1 teaspoon ground allspice
� teaspoon ground cinnamon
1 teaspoon dried mint
2 tablespoons butter
10 cloves garlic, extra
2 cubes MAGGI� Flavored Mutton Bouillon
2 cups water or 500 ml
2 tablespoons lemon juice

Preparation

Blanch cabbage leaves in boiling water for 5-6 minutes or until soft and pliable.

Combine rice, meat, garlic, spices, mint and butter in a bowl.

Place a heaping tablespoon of the filling on a leaf lengthwise, fold the outside edges towards center and roll.

Arrange cabbage rolls in a casserole dish or medium pot, insert garlic cloves at interval between rolls.

Dissolve MAGGI� Flavored Mutton Bouillon cubes with water, add lemon juice and pour over the rolls. Add enough water just above the rolls.

Cover and cook over low heat for about 1 hour, or until rice is cooked.

Serving tips : Serve with yoghurt.

Nutrition Information

Fats : 16.00 g
Protein : 13.00 g
Carbohydrate : 37.00 g
Energy : 337.00 Kcal


Cabbage Rolls with Spicy Vegetables - Stuffed Cabbage Recipe - Malfouf

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Lamb Stuffed Vine Leaves Recipe

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
� teaspoon ground cinnamon
1 cube MAGGI� Mutton Bouillon, crumbled
� 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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Brown rice, vegetable and chickpea pilaf recipe

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

Moroccan aubergine & chickpea salad recipe - Moroccan tomato and chickpea salad - Chickpea Fattoush

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Syrian Spinach and Meat Stew - Recipe for Syrian Spinach and Meat Stew

The home of Arabic Food Recipes invites you to try Syrian Spinach and Meat Stew. Enjoy cooking delicious Arabic food and learn how to make Syrian Spinach and Meat Stew.

Preparation time : 25 minutes
Cooking time : 20 minutes

Ingredients (Serves 4 persons)

1� tablespoons butter
1 medium onion or 150 g, finely chopped
250 g minced beef
2 bunches fresh spinach, chopped and washed
� teaspoon mixed spices
2 cups water or 500 ml
2 cubes MAGGI� Chicken Bouillon
2 cloves garlic
� cup coriander leaves or 20 g, finely chopped

Preparation

1. Melt the butter in a large saucepan, cook onion and meat stirring for 5-6 minutes or until golden brown. Add spinach and spices and stir for 2-3 minutes.
2. Add water and MAGGI� Chicken Bouillon cubes and simmer for 10�15 minutes.
3. Mush the garlic together with the fresh coriander until pure then add to the spinach, cook for 1 minute and serve with cooked rice.

Nutritional Information

Fats : 14.00 g
Protein : 23.00 g
Carbohydrate : 12.00 g
Energy : 235.00 Kcal

Spinach and feta fatayer - Saudi Lamb Stew - Broad Beans Stew with Lamb

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Rice with Broad Beans and Meat Recipe

The Arabic Food Recipes Kitchen invites you to try delicious Rice with Broad Beans and Meat Recipe. Enjoy Arabic food and learn how to make tasty and easy dish of Rice with Broad Beans and Meat.

Serves: 8 persons

Ingredients
2 tablespoons vegetable oil, or ghee
1� kg lamb shanks
1 bay leaf
1 small cinnamon stick
� teaspoon whole black peppers
6 cups water or 1� liters

For the rice:
3 tablespoons vegetable oil, or ghee
2 medium onions or 300 g, finely chopped
1 cup frozen broad beans or 200 g, or fresh, peeled
3 cups basmati rice or 600 g
� cup fresh dill, chopped
3 cubes MAGGI� Chicken Bouillon
4 whole cardamom pods
� teaspoon ground black pepper

Preparation

1. Heat oil or ghee in a pot, fry meat until golden brown. Season with bay leave, cinnamon stick and black pepper corns. Add water, cover and simmer the stock on low heat for 2 hours removing froth as it appears. Once the meat becomes tender turn off the heat and set aside.
2. In another pot, heat the 3 other tablespoons of oil or ghee, add chopped onions and fry for 6 minutes. Add the broad beans to the onions and cook for another 2 minutes.
3. Add rice, chopped dill, MAGGI� Chicken Bouillon cubes, cardamom pods, and black pepper and mix well.
4. Add 4� cups (or 1125ml) of the meat stock to the rice mixture and cook on low heat for 20 minutes or until the rice is cooked.
5. Arrange the rice in a wide serving dish, pour the meat on top and serve.

Broad Beans Stew with Lamb - Middle Eastern broad bean dip recipe - Saudi Rice with Meat

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Sfiha Recipe - How to Make Sfiha

Learn how to make the best Middle Eastern Sfiha (meat pies with dough). Easy and delicious recipe to make sfiha appetizer/side dish.

Sfiha is a pizza-like dish eaten in the Levant. The dish originates in Syria. They are also very popular in Brazil and Argentina due to the presence of a large Levantine community.

Ingredients
Dough (see Pastry Dough Recipe)
1/2 kg (16 oz) ground lamb meat
1 kg (32 oz) firm tomatoes, finely chopped
5 medium onions, finely chopped
1 tspn salt
A dash of ground cayenne red pepper, ground cinnamon, and ground allspice
2 tbls butter, diced
2 tbls yogurt
1 tbls sesame paste (Tahini)
1 tbls pomegranate thickened juice (if available)
4 tbls fried pine nuts

Preparation

1. Mix well meat, tomatoes, onion and spices. Add yoghurt, sesame paste and pomegranate. Mix all with fried pine nuts. Add butter.
2. Divide dough into walnut size balls. Roll between hand palms to smooth.
3. Roll out balls with a rolling pin to form 8 cm diameter circles. Put one tbls of meat mixture on dough circle seeing that a cube is in each spoon.
4. Bring the edges up and press to make a square.
5. Arrange meat pastries in a tray brushed with butter. Bake in a moderate heat oven (180� C) for 30 minutes or till dough is golden and meat is cooked.
6. Serve hot with yogurt.

See also Manakish Recipe

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Spinach and feta fatayer - Easy fatayer recipe

Easy fatayer recipe. The flavor of the feta through the spinach with the spices is very moorish. Enjoy Middle Eastern snacks.

Ingredients

• 500g fresh spinach, blanched
• 250g Persian feta
• 1 onion, finely chopped
• Olive oil
• Salt & pepper
• � teaspoon ground allspice
• 1 dessertspoon sumac
• 400g puff pastry
• Flour

Preparation

1. Preheat oven to 180�C/Gas 4.
2. Make sure that the spinach has all the excess water squeezed out, and then roughly chop.
3. In a fry pan heat some olive oil; fry the onions until golden brown. Add the spinach, allspice, sumac and season well. Make sure all ingredients are mixed well.
4. Cut the puff pastry into 10cm rounds with a pastry cutter. Take a round of puff pastry and lay it flat in your hand and put a dessertspoon in the middle.
5. To make a traditional three-sided pie, lift up two sides and pinch the neighbouring edges together, making a thin-ridged joint. Lift the third side and join its two edges to the other sides to make a pyramid with a rounded base.
6. Seal the openings by pinching the edges firmly all the way to the top. Do this with all the discs.
7. Place the pies on foil on a baking sheet and bake in the oven for 25-30 minutes until golden brown.

Kibbeh Recipe - Chicken and Vegetables Sambousek - Fried Meat Sambousek recipe

SBS Food
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Mediterranean Kabob - Mediterranean Kabob Recipe

Easy recipe for Mediterranean Kabob. Learn how to make the best Mediterranean lamb Kabob. Spice rubs are an easy way to quickly add dynamic flavor to meat and vegetables, especially before grilling. Look for them on the shelves with other spices and near the meat and fish counters.

Ingredients - Serves 4 to 6

• 2/3 cup olive oil
• 1/3 cup lemon juice
• 3 tablespoons Mediterranean spice rub
• 1 clove garlic, finely chopped
• 1 pound lean lamb, cut into 1-inch cubes
• 2 large red bell peppers, cored, seeded, and cut into 1-inch pieces (optional)
• 2 medium zucchini, cut into 1-inch rounds
• 1 large red onion, cut into wedges
• 8 to 12 metal skewers
• Lemon halves

Method

1. In a bowl, combine oil, lemon juice, spice rub, and garlic to make a marinade. Transfer 1/4 cup of the marinade to a small bowl, cover, and refrigerate to use for basting later.
2. Pour remaining marinade into a large resealable plastic bag and add lamb. Seal bag, turn to coat, and refrigerate for at least 8 hours or overnight, turning occasionally.
3. Brush grill rack with olive oil or use nonstick cooking spray before starting the grill.
4. Drain and discard marinade from lamb. Alternately thread lamb, peppers, zucchini, and onions onto skewers to make kabobs.
5. Grill kabobs, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade, then continue basting and cooking for 8 to 10 minutes longer, or until meat reaches desired doneness and vegetables are tender.
6. Transfer to a large platter and serve with lemon halves.

By wholefoodsmarket

Nutrition
Per serving (about 2 kabobs/310g-wt.): 430 calories (300 from fat), 33g total fat, 6g saturated fat, 60mg cholesterol, 70mg sodium, 13g total carbohydrate (4g dietary fiber, 6g sugar), 21g protein

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Labneh Recipe - Recipe for Labneh

Easy recipe for labneh. Learn how to make the best labneh dip by rolling yogurt into golf-sized balls. Yogurt cheese balls are usually served as part of a Middle Eastern mezze platter.

Ingredients - Makes 15-20

• 1.5kg thick Greek yoghurt
• 2 bay leaves
• 2 sprigs rosemary
• 2 sprigs oregano
• 2 garlic cloves
• 2 cups (500ml) extra virgin olive oil, preferably Greek

Method

1. Place yoghurt in a bowl with 2 teaspoons sea salt and stir to combine. Lay muslin on a workbench, place yogurt in center, then gather up muslin sides and tie with string. Suspend the ball over a bowl - we found the best way to do this was to tie the ball to a wooden spoon, then rest the spoon on the top of a bowl, allowing the ball to hang down. Leave to drain in the fridge for 3 days. Discard the whey that has drained out, remove yogurt to a bowl and discard muslin.
2. Roll yogurt into golf-sized balls, lay on a baking tray and refrigerate for 3 hours to dry out. Place in a sterilised preserving jar with herbs and garlic, cover with oil and seal. Leave to marinate for 24 hours. Keep for up to 1 week.

Notes & tips
These delicious little yogurt cheese balls are usually served as part of a Middle Eastern mezze platter with dips, marinated vegetables and warm pita bread. You will need a double thickness of butter muslin*.

* Butter muslin is available from kitchenware and haberdashery stores.

Source
delicious. - November 2003, Page 142
Recipe by Valli Little

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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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Shish Taouk - Chicken Shish kebab

Shish Taouk (Chicken Shish kebab) - Boneless chicken marinated in garlic, lemon juice and olive oil and grilled on skewers.

When I was growing up, �shish� almost always meant grilled lamb � you rarely saw chicken. But the popularity of chicken means that we long ago adapted one of our most popular ways of preparing meat to chicken as well. Now, shish taouk is one of the most popular meat dishes in the middle east. It is very simple and the marinating yields the most tender, delectable chicken.

Ingredients (serves 4-6 people)

1 1/4 pounds boneless skinned chicken
1 tablespoon paprika
2 tablespoons lemon juice
5 tablespoons olive oil
Garlic sauce
Salt and pepper to taste

Preparing Shish Taouk

1. Cut the chicken into medium size cubes. In a bowl mix the paprika, lemon juice, olive oil, garlic sauce, salt and pepper.
2. Marinade the chicken cubes in the mixture for 4-5 hours or overnight.
3. When ready to cook, thread the chicken pieces on a skewer. Make sure the pieces are firm (you do this by cramming lots of them on the same skewer).
4. Then, simply grill (or better, charcoal) until the meat begins to brown.

Serving Shish Taouk

• This delicious dish can be served with wedges of pita bread and lemon, and is particularly good when served with rice and salad.

More Chicken Shish kebab Recipes

• Shish Taouk with White Rice
• Shish Tawook
  

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Humous Recipe - How to Make Humous

Recipe for humous, a very popular Middle Eastern dip that is used as an appetizer and served with pita bread. Learn how to make humous the easy way, while still being authentic!

Ingredients
2 cups canned chick-peas, drained juice of 2 lemons
1 tsp. salt
1/4 tsp. cumin
3 tbs. pure tahini paste or 1 cup tehina (see above recipe)
2 garlic cloves, mashed
2-3 tbs. oil
parsley (for garnish)

Preparation
Place all the ingredients in a food processor or blender, mix until chick-peas are smooth. Refrigerate hummus in a covered container. Serve well-chilled, with chopped parsley on top. If desired, reserve 1/4 cup unmashed chick-peas and sprinkle on top. More garlic may be added, if desired. If pita is not available, crackers or thick slices of French or Italian bread may be used.

More humous recipes
Garlic Hummus Recipe
Feta Hummus Recipe
How to make Best Hummus

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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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Sambousek - Chicken and Vegetables Sambousek

Sambousek, also called samboosak in some Middle Eastern regions, is fried stuffed pastry.
This sambousek is stuffed with Chicken and Vegetables. Delicious Lebanese Appetizer dish!

Ingredients

For the dough:
3 cups plain flour or 420 g
1 tablespoon sugar
1� teaspoons salt
4 tablespoons vegetable oil
1 tablespoon yeast, dissolved in 4 tablespoons warm water
� cups water or 185 ml

For the stuffing:
2 tablespoons vegetable oil
1 small onion or 100 g, diced to small pieces
250 g chicken, minced
1 medium baby zucchini or 100 g, diced to small pieces
1 small green capsicum pepper or 100 g, diced to small pieces
1 baby eggplants or 70 g, diced to small pieces
1 medium tomatoes or 150 g, peeled and chopped
1 tablespoon tomato paste
2 cubes MAGGI� Chicken Bouillon, crumbled
2 tablespoons pine seeds, toasted
� teaspoon ground black pepper
� teaspoon seven spices

Preparation

Place flour in a deep bowl; add sugar, salt, oil and mix well with your fingertips until it resembles fine breadcrumbs.

Add the dissolved yeast and mix. Gradually add little quantities of water and mix thoroughly until a dough forms. Cover with kitchen cloth and set aside for 30 minutes.

Meanwhile heat the oil in saucepan and saut� onion for 2 minutes then add minced chicken and stir until chicken is cooked then add the baby zucchini, capsicum and eggplant and stir over a medium heat for 5 minutes or until vegetables are almost tender. Add the tomato, tomato paste and the crumbled MAGGI� Chicken Bouillon cubes. Stir and cook for 5 minutes or until all vegetables are well cooked and liquid is almost steamed. Add pine seeds and spices. Stir and remove from heat.

Roll the dough into round 3 millimeters thin pastry. Using a medium size cup or dough cutter, cut round pieces of the dough. Place 1 tablespoon of the stuffing in the center of each piece and seal the edges by twisting them or pressing with fork.

Place the stuffed sambousek in a greased oven tray keeping around 1cm space between each piece from other and place them in a warm area for 30 minutes or until stuffed sambousek dough rise up.

Bake sambousek in a 250�C preheated oven for 13-15 minutes or until it becomes golden brown in color. Remove from oven and serve immediately.

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Fried Meat Sambousek Recipe
sambousek

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Ladies Delight Recipe- How to make ladies delight

Wonderful oriental desserts recipe - Ladies delight in toast bread. Delicious Arabic desserts dish. Enjoy Ladies Delight!

Ingredients

• 24 slices toast bread, fresh
• 2 tins NESTLɮ Cream or 340 g
• 1 tablespoon rose water
• 3 teaspoons plain flour, dissolved in 2 tablespoons of water
• 2 cups oil for deep frying
• 2 cups sugar syrup, ready made
• � cup pistachio nuts or 40 g, ground for garnishing

Preparation

• Remove the crust of the toast slices, then flatten each slice using a rolling pin.
• Combine NESTLɮ Cream and rosewater in a bowl, stuff each slice with � tablespoon of cream. Roll to enclose as finger shape and secure the edge with the dissolved flour. Press the sides so the cream does not come out when deep frying.
• Deep fry the ladies delight in 180�C hot oil for 3-4 minutes or until golden brown.
• Remove from oil and place them on a rack to remove the excess oil. Then dip each piece quickly in the ready syrup.
• Sprinkle with ground pistachio and serve at room temperature.

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Sahlab - Oriental Sahlab

Enjoy this warm oriental sahlab desserts recipe during winter. It is easy to prepare! have fun with your kids, they will love it.

Ingredients

• 4 cups water or 1000 ml
• 1 tin NESTLɮ Sweetened Condensed Milk or 397 g
• � teaspoon mastic, ground
• � teaspoon ground mahlab
• 3 tablespoons corn flour or 40 g
• 3 tablespoons rose water
• 1 teaspoon ground cinnamon

Preparation

1. Add water, NESTLɮ Sweetened Condensed Milk , mastic, mahlab and corn flour to a large saucepan.
2. Bring to boil then simmer for 7-10 minutes while stirring continuously.
3. Remove from heat, add rosewater then pour mixture into serving cups.
4. Sprinkle with cinnamon and serve hot with �Kaak� Arabic biscuits.

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