Fritter with Fruits Recipe

Photo: Fritter with Fruits Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Fritter with Fruits Recipe. Enjoy Moroccan food recipes and learn how to make Fritter with Fruits.

Ingredients

1 tablespoon yeast
1 tablespoon sugar
1 cup warm water
1 egg 
2 cups flour 
1 teaspoon salt 
½ teaspoon saffron 
dried apricot 
fresh cherries without seeds 
strawberry 
oil for frying 
syrup

Method

- Sprinkle yeast and sugar over warm water. Stir and allow to foam. 
- Beat egg, add flour, salt and saffron. 
- Add yeast mixture gradually and mix until combined. 
- Cover batter and leave for an hour or until double in size. 
- Boil apricot in a little water to soften, cut and stuff with cherries. 
- Heat oil over medium heat. 
- Dip apricot in batter to cover completely, drop by spoonfuls into hot oil.
- Fry until golden, remove and drain from excess oil. 
- Repeat until done with fruits. 
- Drop into syrup, and drain excess syrup. 

*You can use melted chocolate or powdered sugar instead of the syrup. 

More from the Lebanese Recipes Kitchen:  

Rose Water Rice Pudding with Basbosa 
Cookies Filled with Fig, Dates and Apricot 
Alkatayef (Arabic Stuffed Pancakes) Recipe 
Hazelnut and honey cake
Coffee Butter Cookies
Chocolate cake with warm chocolate ganache         

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Rose Water Rice Pudding with Basbosa Recipe

Photo: Rose Water Rice Pudding with Basbosa Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Rose Water Rice Pudding with Basbosa Recipe. Enjoy Moroccan food recipes and learn how to make Rose Water Rice Pudding with Basbosa.    

Ingredients

For the Basbosa

3 cup semolina flour
1½ cups sugar
2 teaspoons baking powder
4 tablespoons clarified butter or soft butter
1½ cup yogurt
1 cup coconut (optional)
½ tablespoon ground cinnamon
1 tablespoon tahini
syrup
 
Rose Water rice pudding

¾ cup milk
½ cup sugar
⅓ cup condensed milk
2 teaspoons rose water
1½ cup cooked Egyptian rice
¼ cup heavy cream
2 teaspoons cornstarch (Optional)
 
Caramel

1 cup sugar
3 teaspoon rose water

Method

For the Basbosa

- Mix of flour, sugar, and baking powder well.
- Add the melted butter with the finger tips till it gets mixed with the other components.
- Add the yogurt and mix it well till you get soft dough.
- You can add chopped coconut to the dough.
- Mix ground cinnamon with small amount of the dough and set aside for filling.
- Brush an individual oven-proof mould with tihini.
- Place dough in half the mould size then put small amount of the filling followed with another amount of the dough till its surface.
- Bake in an oven of 180°C for 15 minutes.
- Place the syrup on the hot Basbosa.

For Rose Water rice pudding

- Bring the milk to the boil with rose water, sugar, add condensed milk.
- Add the cooked rice and simmer for 30 minutes, stirring occasionally.
- Add heavy cream. Set aside for 5 minutes.
- If needed, add cornstarch with small amount of water in a small bowl separately, stir well till combine and add gradually to the mixture till become heavy.
- Set in to the glasses and leave to cool.
- Bring the milk to the boil with rose water, sugar, add condensed milk.
- Add the cooked rice and simmer for 30 minutes, stirring occasionally.
- Add heavy cream. Set aside for 5 minutes.
- If needed, add cornstarch with small amount of water in a small bowl separately, stir well till combine and add gradually to the mixture till become heavy.
- Set in to the glasses and leave to cool.

For the Caramel

- Place Sugar in to a pan and cook to a caramel color. Add rose water.
- Reduce the heat and cook till hard crack.
- Pour a thin layer over the set rice puddings and leave to cool 

More from the Lebanese Recipes Kitchen:  

Cookies Filled with Fig, Dates and Apricot 
Alkatayef (Arabic Stuffed Pancakes) Recipe 
Hazelnut and honey cake
Coffee Butter Cookies
Chocolate cake with warm chocolate ganache
Fruitcake (Everyone Loves This Fruitcake)


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Golden Couscous with Currants & Scallions Recipe

Photo: Golden Couscous with Currants & Scallions Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Golden Couscous with Currants & Scallions Recipe. Enjoy Moroccan food recipes and learn how to make Golden Couscous with Currants & Scallions.  

Quick-cooking couscous transforms into a fragrant and colorful side dish with just a few staple ingredients.

4 servings

Active Time: 10 minutes

Total Time: 15 minutes

Ingredients

2 cups water
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/8 teaspoon turmeric
1 1/3 cups whole-wheat couscous
1/2 cup currants
1 bunch scallions, chopped
Salt, to taste

Preparation

Place water, lemon juice, oil, salt and turmeric in a medium saucepan; bring to a boil. Stir in couscous and currants. Remove from heat; cover and let stand for 5 minutes. Uncover, fluff with a fork and stir in scallions. Season with salt.

Nutrition

Per serving: 231 calories; 4 g fat ( 1 g sat , 3 g mono ); 0 mg cholesterol; 46 g carbohydrates; 0 g added sugars; 6 g protein; 6 g fiber; 297 mg sodium; 73 mg potassium.

Carbohydrate Servings: 2 1/2

Exchanges: 2 starch, 1 fruit, 1/2 fat

From EatingWell:  March/April 1996

More from the Lebanese Recipes Kitchen:

Couscous with vegetable tagine
Lamb tagine with chickpeas
Chicken and pomegranate tagine
Fattoush with sumac chicken
Easy Chicken Kebabs
Moroccan apricot chicken

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Lemon & Oregano Lamb Chops Recipe

Photo: Lemon & Oregano Lamb Chops Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lemon & Oregano Lamb Chops Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lemon & Oregano Lamb Chops.   

Juicy lamb chops take a trip to the Middle East with a quick herb-and-lemon rub and a tangy cucumber-tahini sauce. Serve with couscous or rice pilaf and a green salad.

4 servings, 2 lamb chops & 3 tablespoons sauce each

Active Time: 30 minutes

Total Time: 45 minutes

Ingredients

Freshly grated zest of 2 lemons
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 1/4 teaspoons kosher salt, divided
Freshly ground pepper to taste
8 lamb loin chops (1 1/2-1 3/4 pounds total), trimmed
1/4 cup tahini (see Tip)
1/4 cup nonfat plain yogurt, preferably Greek-style
1/4 cup diced seeded cucumber, peeled if desired
1/4 cup lemon juice
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1-3 tablespoons water
2 teaspoons extra-virgin olive oil

Preparation

Preheat oven to 400°F.

Combine lemon zest, oregano, 3/4 teaspoon salt and pepper in a small bowl. Rub the mixture onto both sides of lamb chops and set aside for at least 10 minutes or refrigerate for up to 1 hour.

Meanwhile, combine tahini, yogurt, cucumber, lemon juice, garlic, parsley and the remaining 1/2 teaspoon salt in a small bowl. Whisk in enough water to thin the sauce to desired consistency.

Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add the lamb chops and cook until browned on one side, about 2 minutes. Turn them over and transfer the pan to the oven. Roast until an instant-read thermometer inserted horizontally into a chop registers 135°F for medium-rare, 8 to 14 minutes, depending on thickness. Serve the chops with the tahini sauce.

Tips & Notes

Make Ahead Tip: Prepare sauce (Step 3), cover and refrigerate for up to 3 days. Prepare rub and rub onto lamb chops (Step 2) and refrigerate for up to 1 hour.

Tip: Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters.

Nutrition

Per serving: 284 calories; 17 g fat ( 4 g sat , 8 g mono ); 68 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 25 g protein; 1 g fiber; 429 mg sodium; 432 mg potassium.

Nutrition Bonus: Vitamin C (27% daily value), Zinc (26% dv)

Carbohydrate Servings: 1/2

Exchanges: 1/2 carbohydrate (other), 3 lean meat, 2 fat

From EatingWell:  January/February 2011

More from the Lebanese Recipes Kitchen:

Lamb tagine with chickpeas
Chicken and pomegranate tagine
Fattoush with sumac chicken
Easy Chicken Kebabs
Moroccan apricot chicken
Chicken with Mushroom and Tomato

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Moroccan vegetables with halloumi recipe

Photo: Moroccan vegetables with halloumi recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan vegetables with halloumi Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Moroccan vegetables with halloumi. 

Recipe facts:
Takes: 10 mins to prepare and 35 mins to cook
Serves: 4

Ingredients

1tsp cayenne pepper
2tsp ground cumin
2tbsp tomato purée
2 limes
3tbsp olive oil
2 red, yellow or orange peppers, deseeded and cut into chunks
2 small courgettes, sliced
1 small aubergine, cut into chunks
1 red onion, sliced into wedges
2 garlic cloves
200g (7oz) halloumi, thickly sliced
50g (2oz) green olives

Preheat the oven to gas 6, 200°C, fan 180°C. Mix together the cayenne, cumin, tomato purée, juice of 1 lime and oil. Place the peppers, courgettes, aubergine, onion and garlic in a roasting tin and drizzle with the tomato mix.

Put the squeezed lime halves into the tin. Roast for 20-25 minutes until the veg is golden and tender. Add the halloumi and olives and cook for a further 10 minutes until the halloumi is golden. Squeeze over the juice from the other lime just before serving.

Source: TESCO realfood 

More from the Lebanese Recipes Kitchen:

Couscous with vegetable tagine
Lamb tagine with chickpeas
Chicken and pomegranate tagine
Fattoush with sumac chicken
Easy Chicken Kebabs
Moroccan apricot chicken

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Warm chickpea and yoghurt salad recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Warm chickpea and yoghurt salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Warm chickpea and yoghurt salad.

Let your belly dance to the fresh flavours of the Middle East for an easy and nutritious dinner party at home.

Cooking Time 30 minutes

Ingredients (serves 8)

3/4 cup plain Greek-style yoghurt
1 tablespoon tahini
2 tablespoons lemon juice
2 x 400g cans chickpeas, drained, rinsed
2 garlic cloves, crushed
2 tablespoons olive oil
1/4 cup pine nuts
1/2 teaspoon sweet paprika
6 large Lebanese bread rounds, cut into wedges, warmed

Method

Combine yoghurt, tahini, half the lemon juice and 2 tablespoons warm water in a bowl.

Bring a saucepan of water to the boil over medium heat. Add chickpeas. Cook for 1 to 2 minutes or until chickpeas are heated through. Drain, reserving 1/4 cup cooking liquid. Place garlic, reserved cooking liquid, half the oil, half the chickpeas and remaining lemon juice in a processor. Process until almost smooth. Season with salt and pepper.

Heat remaining oil in a frying pan over medium heat. Cook pine nuts, stirring, for 1 to 2 minutes or until golden.

Spoon chickpea mixture into a bowl. Sprinkle with remaining chickpeas. Drizzle with yoghurt mixture. Top with pine nuts. Sprinkle with paprika. Serve with bread.

Source
Super Food Ideas - November 2009, Page 79
Recipe by Cathie Lonnie

More from the Lebanese Recipes Kitchen:

Couscous with vegetable tagine
Lamb tagine with chickpeas
Chicken and pomegranate tagine
Fattoush with sumac chicken
Easy Chicken Kebabs
Moroccan apricot chicken

Save and share Warm chickpea and yoghurt salad recipe

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Couscous with vegetable tagine recipe

Photo: Couscous with vegetable tagine recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Couscous with vegetable tagine Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Couscous with vegetable tagine.

Create a hearty vegetarian meal in under half an hour with this warming, winter tagine.

Preparation Time 10 minutes
Cooking Time 16 minutes

Ingredients (serves 4)

olive oil
1 onion, thickly sliced
1 red capsicum, seeded and roughly chopped
4 long, thin eggplant, sliced
2 zucchini, halved lengthways, sliced
2 garlic cloves, crushed
1 teaspoon ground cumin
400g can whole tomatoes
1 1/2 cups (300g) couscous
2 cups boiling water
salt
pepper
400g can chickpeas, rinsed and drained
1/4 cup chopped coriander
chopped flat-leaf parsley, to serve

Method

Heat a little olive oil in a large deep frying pan over medium-low heat. Add the onion, capsicum, eggplant and zucchini and cook for 2-3 minutes. Add the garlic and cumin. Cook, stirring, for a further minute then stir in the canned tomatoes. Add salt and pepper to taste. Bring to a simmer and cook for 8-10 minutes or until vegetables are quite tender.

Meanwhile, place the couscous in a large heatproof bowl and pour over 2 cups boiling water. Cover with plastic wrap and stand for 5 minutes. Remove plastic wrap from the couscous and add 1 tablespoon olive oil, and salt and pepper, fluffing up with a fork to separate the grains.

Once the vegetables are tender, add the chickpeas and coriander and cook for 2 minutes to warm through.

Serve the couscous topped with the vegetable tagine and scatter with chopped flat-leaf parsley, to serve.

Source
Taste.com.au - May 2008, Page 9
Recipe by Kate Murdoch

More from the Lebanese Recipes Kitchen:

Lamb tagine with chickpeas
Chicken and pomegranate tagine
Fattoush with sumac chicken
Easy Chicken Kebabs
Moroccan apricot chicken
Chicken with Mushroom and Tomato  

Save and share couscous with vegetable tagine recipe

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