Wednesday, November 26, 2014

Syrian-style hummus, lamb kebab recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Syrian-style hummus, lamb kebab recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Syrian-style hummus, lamb kebab.

I discovered this dish in Mardin, in south eastern Turkey, after the cameras had been switched off, so we didn’t get to film it, but it was so good and simple I just had to include it. The secret to Syrian-style hummus is that it’s made with roasted chickpeas and that’s what gives it such a unique flavour. The kebabs are just as simple – no marinating or heavy seasoning. It’s all about the quality of the lamb and the fat you buy. You can assemble the kebabs ahead of time; just make sure you remove from the refrigerator an hour before cooking.

Serves 4
Preparation 1hr
Cooking 15min
Skill level Easy

By
Shane Delia


Ingredients

8 baby pickling onions, peeled
4 flat metal skewers
600 g trimmed lamb leg, cut into 2cm pieces
300 g lamb tail fat, (see Note) cut into small pieces

Roasted chickpea hummus

250 g roasted chickpeas
2 cloves garlic, peeled
2 tbsp tahini
80 ml (⅓ cup) lemon juice
olive oil, for drizzling
sea salt, to taste
200 ml warm water

Red onion salad

1 small red onion, finely shaved using a mandolin
¼ cup flat-leaf parsley leaves, torn
¼ cup mint leaves, torn
1 pinch each of sumac and red pul biber (Aleppo pepper)


To serve

flatbread and garlic yoghurt 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions

Standing time 1 hour

To assemble the skewers, thread 1 onion right down to the end of each skewer. Add 2 pieces of lamb leg, and then a piece of fat and repeat with the lamb and fat 3 more times. Finish with an onion, then stand at room temperature for 1 hour.

Meanwhile, to make the hummus, using a thermomix or high-powered blender, combine all the ingredients until smooth. Refrigerate until required. This hummus absorbs a lot of moisture because of the dried chickpeas, so if you find it is too thick after standing, then just thin it down with a little extra warm water.

To make the red onion salad, combine all the ingredients in a bowl and set aside until ready to serve.

Cook the kebabs over a preheated char-grill with grey coals (this indicates the grill is hot enough) for 3-4 minutes on each side.

This dish is served meze style. Start with smearing the hummus on the flat bread and drizzle over some garlic yoghurt. Wrap the kebab in the flatbread, pull the meat off the skewer, then top with the salad and serve immediately.

Note
• Lamb tail fat must be ordered ahead from Turkish or Middle Eastern butchers.
 

Source sbs.com.au
 
More from the Lebanese Recipes Kitchen:

Paprika lamb kebab wraps 
Doner kebab
Adana Kebab
Beyti Kebab
Moroccan Beef Kebab Skewers
Chicken Kebab Salad

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Monday, November 24, 2014

Sweet potato latkes with Middle Eastern salad and hummus recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Sweet potato latkes with Middle Eastern salad and hummus recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Sweet potato latkes with Middle Eastern salad and hummus.

Crisp sweet potato pancakes paired with hummus and a moreish salad of kale, cucumber, preserved lemon makes a perfect little entrée or light meal. It’s also pretty impressive picnic fare – just keep the latkes, salad and hummus separate and let everyone assemble their own.

Serves 5
Preparation 30min
Cooking 25min
Skill level Easy

By
Karl Gibson


Ingredients

1 red capsicum
60 ml olive oil, for cooking
40 g (¼ cup) black sesame seeds, toasted

Latkes


700 g grated sweet potato
1 medium onion, grated
1 garlic clove, finely chopped
1 tbsp chopped thyme leaves
3 tsp table salt
good pinch of ground cloves
4 eggs
80 g (½ cup) rice flour

Hummus


300 g cooked chickpeas
juice of 2 limes
2 tbsp tahini
2 garlic cloves, finely chopped
1 tbsp ground cumin
good pinch of mild smoked paprika
pinch of salt
360 ml olive oil

Middle Eastern salad


½ bunch kale, leaves stripped from the stems, blanched and pat dried
½ red onion, thinly sliced, rinsed and pat dried
1 Lebanese cucumber, cut lengthways into thin ribbons, using a vegetable peeler
¼ preserved lemon, flesh discarded, rind thinly sliced and finely chopped
large handful parsley and mint leaves, coarsely chopped
1 tbsp olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
 

Instructions

Preheat oven to 180°C. Place the capsicum on a baking tray and roast for 20 minutes or until blistered. Place in a bowl, cover with plastic wrap and stand for 15 minutes. Remove and discard the skin and seeds and thinly slice the flesh.

Meanwhile, to make the latkes, place the sweet potato, onion, garlic, thyme, salt and ground clove in a large bowl. Using your hands, massage all the ingredients together, then stand for 3-4 minutes. Squeeze out and discard the excess liquid and place in a bowl. Add the eggs and rice flour, combine well, then shape into 5 patties. Refrigerate until ready to fry.

To make the hummus, place the chickpeas, lime juice and tahini in a blender and process until smooth. Add the remaining ingredients and blend until well combined. The consistency should be like a thick dipping sauce. If necessary, add a little extra oil.

Heat the oil in a large, heavy-based frypan over low heat. Cook the patties on both sides for 3-4 minutes or until golden brown. Drain on paper towel.

To make the Middle Eastern salad, place all the ingredients in a bowl and toss gently.

To serve, top the latkes with salad, a little sliced red capsicum, a dollop of hummus and a sprinkling of sesame seeds. If you’re serving this for a picnic, make things simpler and just toss the capsicum and sesame seeds through the salad.

Photography, styling and food preparation by china squirrel. Recipe courtesy of Karl Gibson of Ootong & Lincoln, Perth.

Tune into the SBS 2 Broadcast of Tropfest at 8:30pm on Sunday December 7.
 

More from the Lebanese Recipes Kitchen:

Green bean stew (loubyeh b’zeit)
Green Bean Stew (YAKHNIT LOUBIEH)
Lamb Chops with Lebanese Green Beans 
Lebanese Green Beans Salad
Lebanese Beef Chili Stew: Fasolia Beans with Rice
Loubieh Bi Zeit (Green Beans in oil)

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Saturday, November 22, 2014

Sweet pistachio pastries (tel kadayıf) recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Sweet pistachio pastries (tel kadayıf) Recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Sweet pistachio pastries (tel kadayıf).

This dessert is made in the same way as künefe, but with ground nuts inside rather than cheese. I like to scatter freshly ground pistachios over the top as I love the contrast between the roasty flavours of the nuts in the middle, and the bright green nuts on top. Tel kadayıf is lovely as a dessert with thick cream, ice-cream or yoghurt, or on its own as an afternoon treat.

Serves 6-8
Preparation 20min
Cooking 1hr
Skill level Easy

By
Rebecca Seal


Ingredients

100 g (31/2 oz) butter
1½ tbsp milk
250 g (9 oz) kadayıf shredded pastry (½ packet)
200 g (7 oz/1⅓ cups) pistachios, or a mixture of pistachios and walnuts
200 g (7 oz/scant 1 cup) caster (superfine) sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions

Preheat the oven to 180°C (350°F/gas 4). Grease a 20 cm (8 in) square cake tin. Melt the butter with the milk in a small saucepan and set aside to cool slightly.

Gently pull apart the kadayıf, making sure none of the strands have clumped together in sticky or dry lumps (discard any bits that are very soggy). Lay it all on a board – it will form an unruly heap – and, using a sharp knife, repeatedly chop straight through the pile, breaking the strands into rough 2.5 cm (1 in) lengths.

Place the chopped kadayıf in a bowl and add the melted butter and milk.

Using your hands, mix thoroughly, ensuring all the pastry gets a good coating of butter. Divide the buttered kadayıf into two equal amounts. Press one half into the bottom of the cake tin, ensuring it completely covers the base. It should be about 2 cm (¾ in) thick.

In a food processor or pestle and mortar, grind the nuts quite finely, to a texture a little coarser than rough sand. Scatter 150 g (5 oz/1 cup) of the nuts over the bottom layer of kadayıf pastry, ensuring it is completely covered, right to the edges. Cover the nuts with the second layer of kadayıf, pressing it firmly down and to the edges of the tin. Bake in the oven for 1 hour or until the pastry is crisp and lightly golden brown (be careful not to overcook as the nuts may scorch and become bitter, so if over-browning, cover loosely with foil).

Meanwhile put the sugar with 200 ml (7 fl oz/generous ¾ cup) water in a saucepan. Heat gently until dissolved then bring to the boil and boil briskly until the syrup has reduced by a quarter, to about 150 ml (5 fl oz/½ cup). It’s ready when it is viscous and coats the back of a spoon. (Unless it becomes fully syrupy, it won’t hold the pastry together.) Remove the syrup from the heat and pour into a jug or bowl to cool.

Remove the tel kadayıf from the oven. Pour over the cooled sugar syrup.

Istanbul: Recipes From the Heart of Turkey, Rebecca Seal (Hardie Grant, $45, hbk)

Leave for 10–15 minutes so the pastry can absorb the syrup and the whole thing can set slightly. Scatter the remaining ground nuts over. Remove from the tin and serve cut into small squares.
 

Source sbs.com.au

More from the Lebanese Recipes Kitchen:

Star anise yoghurt mousse with fig compote
Sesame kaak
Pistachio Maamoul
Date stuffed semolina cookies (Ma'amoul) 
Ghraibeh with Pistachio
Baklava 


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Spiced lamb and rice (addas polo ba bareh) recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Spiced lamb and rice (addas polo ba bareh) recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Spiced lamb and rice (addas polo ba bareh).

Serves 8
Preparation 15min
Cooking 1hr
Skill level Easy

By
Manuela Darling-Gansser


Ingredients 500 g (1 lb 2 oz) basmati or long-grain rice
1½ cups small brown lentils
1½ tsp salt
1 egg yolk
¾ cup thick plain yoghurt
½ cup melted butter
250 g (9 oz) lamb fillet, chopped in small pieces
1 red onion, chopped
2 cloves garlic, chopped
1 tsp ground turmeric
2 tsp ground cumin
1 tsp ground cinnamon
½ tsp ground nutmeg

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions

Rinse rice well in cold water 2–3 times. Bring 2 litres (4 pints) salted water to the boil, add rice and parboil the rice – about 5 minutes – and strain.

Cover lentils with cold water, add salt and bring to the boil. Cook for about 20 minutes. The lentils should still be a little al dente. Drain and set aside.

Mix 1½ cups of the rice with the egg yolk, yoghurt and melted butter. Put this in a non-stick, buttered heavy pan, and set aside.

In another pan, melt a little butter and cook lamb, onion and garlic until lamb has browned and onion softened – about 5 minutes. Add spices.

Now mix the remaining parboiled plain rice and the lentils with the lamb mixture and pile it on top of the yoghurt and rice mixture. With a wooden spoon handle, make holes in the rice and add some small pieces of butter. Put the lid on tight and, over a very low heat, cook for about 30–40 minutes.

To serve, turn it upside down on to a warm dish.

The rice should have a beautiful golden crust on top.

Recipe from Under the Olive Tree by Manuela Darling-Gansser. Published by Hardie Grant.


More from the Lebanese Recipes Kitchen:

Lamb meatballs in fresh tomato sauce (kefta)
Lamb shoulder with spiced stuffing (raqbeh mahshieh)
Basic roast beef & vegetables
Stuffed Cabbage with Vegetables and Beef Steak
Light Lentil Soup with Minced Beef
Middle Eastern Cumin Meatballs 


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Thursday, November 20, 2014

Lamb meatballs in fresh tomato sauce (kefta) recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb meatballs in fresh tomato sauce (kefta Recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to makeLamb meatballs in fresh tomato sauce (kefta).

Served after the Moroccan fish with the other meat dishes, these lamb meatballs are cooked in a thick and aromatic tomato sauce and scattered with chopped parsley.

Serves 6
Preparation 15min
Cooking 45min
Skill level Easy

By
Yaffa Olenski

Ingredients


½ bunch coriander, chopped
½ bunch flat-leaf parsley, chopped, plus extra, to serve
600 g minced lamb
2 tsp ground cumin
2 tsp sweet paprika
80 ml (⅓ cup) olive oil
1 onion, finely chopped
1 kg tomatoes, peeled, seeded, chopped (see Note)
2 garlic cloves, chopped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
 

Instructions

Combine coriander, parsley, minced lamb and 1 tsp each cumin and paprika in a bowl. Season with salt and pepper. Roll into 24 x 4 cm meatballs and place on a tray lined with baking paper. Cover with plastic wrap and refrigerate for 1 hour.

Preheat oven to 200°C. Heat olive oil in a large ovenproof frying pan over medium heat. Working in batches, cook meatballs, turning, for 8 minutes or until browned all over. Remove from pan and set aside. Reduce heat to medium-low and add onion to pan. Cook, stirring occasionally, for 8 minutes or until very soft and golden. Add tomatoes, remaining cumin, paprika and garlic. Season and cook, stirring occasionally, for 10 minutes until thickened.

Return meatballs to the sauce. Transfer to the oven and bake for 15 minutes. Scatter with extra chopped parsley, to serve.

Note
• Peeling tomatoes: bring a large saucepan of water to the boil. Cut a small cross in the skin at the base of each tomato and then working in batches, blanch in boiling water for 20 seconds. Remove from water and refresh immediately in a bowl of iced water. Cool, then remove skins from tomatoes.

Photography Brett Stevens

As seen in Feast magazine, February 2014, Issue 28. For more recipes and articles, pick up a copy of this month's Feast magazine.


More from the Lebanese Recipes Kitchen:

Lamb shoulder with spiced stuffing (raqbeh mahshieh)
Basic roast beef & vegetables
Stuffed Cabbage with Vegetables and Beef Steak
Light Lentil Soup with Minced Beef
Middle Eastern Cumin Meatballs
Spicy Beef Kebabs 


Save and share Lamb meatballs in fresh tomato sauce (kefta) recipe

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Wednesday, November 19, 2014

Lamb shoulder with spiced stuffing (raqbeh mahshieh) recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb shoulder with spiced stuffing (raqbeh mahshieh) Recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Lamb shoulder with spiced stuffing (raqbeh mahshieh).

This traditional Lebanese roast is stuffed with minced lamb, pine nuts, almonds, raisins, rice and festive spices. Traditionally a butterflied lamb shoulder with the neck attached is used, but alternatively a smaller lamb shoulder without the neck or a leg of lamb can be used as an alternative.

Serves 8
Preparation 25min
Cooking 3hr 8min
Skill level Easy
 

By
Jody Vassallo

Ingredients


1.8 kg butterflied lamb shoulder, with neck attached
2 tbsp vegetable oil
1 cinnamon quill
1 bay leaf
1 onion
8 cloves

Spiced stuffing

1 tbsp vegetable oil
200 g minced lamb
1 spring onion, sliced
1 tsp allspice
1 tsp ground cinnamon
50 g (⅓ cup) pine nuts, toasted
50 g (⅓ cup) blanched almonds, toasted
2 tbsp raisins
2 tbsp pomegranate molasses (see Note)
¼ cup flat-leaf parsley, chopped
100 g (½ cup) Calasparra rice (see Note)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
 

Instructions

Resting time 15 minutes
Drink match 2002 Juene Cabernet Carigan Cinsault ($70) or 2002 Hochar Pere et Fils ($37), both from the Bekaa Valley in Lebanon. If you prefer beer, try Almaza Pilsner ($3, 330ml).

To make stuffing, heat oil in a large frying pan over medium heat. Add minced lamb and cook for 5 minutes or until browned. Stir in remaining ingredients and add 500 ml (2 cups) water. Bring to the boil, then reduce heat to low and simmer for 15 minutes or until rice is almost tender and liquid has absorbed. Season with salt and pepper. Reserve half the stuffing and refrigerate until needed.

Lay lamb shoulder, skin-side down, on a work surface. Spoon remaining stuffing down the centre, carefully roll up end to enclose stuffing and tie with kitchen string.

Preheat oven to 180°C. Heat oil in a large, heavy-based roasting pan over medium heat. Season lamb and cook for 8 minutes, turning, or until browned all over. Remove from heat and add spices, onion studded with cloves and 1 litre water. Cover with foil and roast for 3 hours or until cooked through or cooked to your liking. Transfer to a platter, cover loosely with foil and rest for 15 minutes.

Strain pan juices, discarding cinnamon and bay leaf, and reserving onion, if desired. Heat reserved stuffing. Serve roast lamb with pan juices, reserved stuffing and onion, if desired.

Notes
• Pomegranate molasses is available from delis and Middle Eastern food shops.
• Calasparra rice is available from delis and specialist food shops. Substitute arborio rice or another short-grain rice variety.

Photography by John Laurie.

As seen in Feast magazine, December 2011, Issue 4. For more recipes and articles, pick up a copy of this month's Feast magazine.
 

More from the Lebanese Recipes Kitchen:

Basic roast beef & vegetables
Stuffed Cabbage with Vegetables and Beef Steak
Light Lentil Soup with Minced Beef
Middle Eastern Cumin Meatballs
Spicy Beef Kebabs
Lebanese Meat-Stuffed Pitas (Arayes)


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Monday, November 17, 2014

Green bean stew (loubyeh b’zeit) recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Green bean stew (loubyeh b’zeit) Recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Green bean stew (loubyeh b’zeit).

Loubyeh b’ zeit or green beans in olive oil (although, technically, it’s tomato sauce) is a Middle Eastern vegetarian one-pot dish. It’s incredibly simple to make, requires very few ingredients and is one of my favourite ways to have green beans. Preferably, use runner beans.

Serves 3-4
Preparation 15min
Cooking 35min
Skill level Easy

By
Bethany Kehdy


Ingredients

50 g butter
2 onions, thinly sliced
4 garlic cloves, finely chopped
500 g runner beans, topped, strings removed
6 tomatoes, peeled, roughly chopped (or use canned Italian tomatoes)
1 tsp ground cinnamon
1 tsp allspice
salt and pepper, to taste
olive oil, to taste
Lebanese bread, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
 

Instructions

Resting time 5 minutes

Melt the butter in a heavy-based saucepan over medium heat. Add the onions and garlic, cover and cook for 3-5 minutes or until translucent. Add the beans, cover and cook for a further 5 minutes. Add the tomatoes, cinnamon, and allspice, and season with salt and pepper.

Cover and cook over low heat for 20 minutes or until the beans are cooked through but still have a gentle bite and the sauce is thickened. Remove the lid and cook until the excess liquid has evaporated and the sauce is thickened, if necessary.

Remove from heat, add the olive oil and stir to combine. Sit for 5 minutes.

Dish up and enjoy warm or at room temperature with some Lebanese bread to mop up all the juices.

Recipe from Dirty Kitchen Secrets by Bethany Kehdy, with photographs by Sarka Babicka.
 

More from the Lebanese Recipes Kitchen:

Green Bean Stew (YAKHNIT LOUBIEH) 
Lamb Chops with Lebanese Green Beans 
Lebanese Green Beans Salad
Lebanese Beef Chili Stew: Fasolia Beans with Rice
Loubieh Bi Zeit (Green Beans in oil)
Foul Akhdar b'zeit (Fresh Fava Beans in Oil)

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