Monday, July 6, 2015

Falafel Sandwiches with Yogurt Sauce Recipe

Falafel Sandwiches with Yogurt Sauce

Prep Time 60 min
Total Time 60 min
Servings 8

These gyro-style sandwiches, made with Progresso® chick peas and served in pita breads, bring Middle Eastern flavor to mealtime.



3/4 cup water

1/4 cup uncooked bulgur

1 can (15 oz) Progresso™ chick peas (garbanzo beans), drained, rinsed

1/4 cup chopped fresh cilantro

4 medium green onions, sliced (1/4 cup)

1 tablespoon Gold Medal™ all-purpose flour

3 tablespoons water

2 teaspoons ground cumin

3/4 teaspoon baking powder

1/2 teaspoon salt

2 cloves garlic, finely chopped

4 pita (pocket) breads (6 inch), cut in half to form pockets

2 tablespoons vegetable oil

16 slices cucumber

8 slices tomato


1 cup Yoplait® Fat Free plain yogurt (from 2-lb container)

2 tablespoons chopped fresh mint leaves

1/4 teaspoon ground cumin


1. In 1-quart saucepan, heat 3/4 cup water to boiling. Stir in bulgur; remove from heat. Cover; let stand 30 minutes or until tender. Drain; set aside.

2. Meanwhile, in food processor, place chick peas, cilantro, onions, flour, 3 tablespoons water, the cumin, baking powder, salt and garlic. Cover; process, using quick on-and-off pulses 10 times or until well blended and coarsely chopped (mixture will be wet). Spoon mixture into large bowl.

3. Stir bulgur into bean mixture. Divide mixture into 8 equal portions, about 1/4 cup each; shape each portion into 1/4-inch-thick oval-shaped patty.

4. In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Place 4 patties in skillet; cook 8 minutes, turning once, until golden brown. Transfer patties to platter; cover to keep warm. Repeat with remaining 1 tablespoon oil and 4 patties.

5. Meanwhile, in small bowl, mix sauce ingredients.

6. To serve, spread 2 tablespoons sauce in each pita pocket. Fill each with cucumber, tomato and falafel patty.

Expert Tips

Patties can be baked at 400°F for 20 minutes on a greased cookie sheet, turning once, but they won’t have the crisp crust that comes from cooking on the stovetop.

The patties can be served in hamburger buns instead of pita bread.


Fava Bean Rounds (Falafel) Recipe


Total Time 3 hr 0 min
Servings 0

These flavorful rounds are made from well-seasoned fava beans and then fried golden brown. They're perfect served by themselves or in pita bread sandwiches.
Prep Time 15 min


2 cups water

1 cup dried white fava or garbanzo beans

1 egg

1 small red onion, finely chopped

3 tablespoons chopped fresh parsley

2 tablespoons Gold Medal™ all-purpose flour

2 teaspoons finely chopped garlic cloves

1 teaspoon salt

1 teaspoon ground coriander

3/4 teaspoon ground cumin

1/4 teaspoon baking powder

1/8 teaspoon ground ground red pepper (cayenne)

Vegetable oil


1. Heat 2 cups water and the beans to boiling in 2-quart saucepan. Boil 2 minutes; remove from heat. Cover and let stand 1 hour.

2. Add enough water to cover beans if necessary. Heat to boiling; reduce heat. Cover and simmer 1 to 1/2 hours or until tender. Drain, reserving liquid.

3. Mash beans with fork; add 2 to 3 tablespoons reserved liquid if necessary. (Do not puree beans in blender or food processor.) Stir in remaining ingredients execept oil. (Mixture should be thick.) Cover and let stand 1 hour.

4. Pinch off 1-inch pieces; shape into rounds and flatten. Let stand 30 minutes.

5. Heat oil (2 inches) in 3-quart saucepan to 375°F. Fry 4 or 5 rounds at a time in oil 2 to 3 minutes, turning once, until golden brown. Remove with slotted spoon; drain on paper towels.

Expert Tips–

If you don't have time to start with dried beans, use two 15- to 16-ounce cans of garbanzo beans, drained and liquid reserved.


Moroccan Couscous Stuffed Peppers Recipe

Moroccan Couscous Stuffed Peppers

Bell peppers are stuffed with couscous, raisins, dried fruit and goat cheese for a Moroccan-flavored, vegetarian side dish.

Recipe by Cheri Liefeld


1/2 cup raisins

1/2 cup chopped dried cherries

1/2 cup chopped dried apricots

1/2 cup orange juice

4 medium to large orange bell peppers

2 cups vegetable broth

1/2 cup water

Grated peel of 1 orange

1 1/2 cups uncooked couscous

1 cup chopped green onions

1/4 cup chopped fresh cilantro

2 tablespoons chopped fresh mint leaves

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1 cup crumbled chèvre (goat) cheese (4 oz)


1. Heat oven to 350°F. In small bowl, mix raisins, cherries and apricots; cover with orange juice. Let stand 20 minutes; drain.

2. Meanwhile, remove tops, seeds and membranes from bell peppers. Set aside.

3. In 2-quart saucepan, heat broth, water and orange peel to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes.

4. Fluff couscous with fork. Stir in dried fruit mixture, onions, cilantro, mint, salt and pepper. Set aside 2 tablespoons of the cheese; add remaining cheese to couscous mixture. Spoon into bell peppers. Stand upright in 8-inch square pan.

5. Bake uncovered 15 minutes or until peppers are crisp-tender and stuffing is hot. Sprinkle reserved cheese over stuffed peppers. Bake 1 to 2 minutes longer or until cheese begins to melt.

Expert Tips

If the bell peppers don’t stand upright, cut a thin slice from the bottom of each pepper. Save the pepper tops after removing them, if desired, to place alongside the stuffed peppers when serving.

If you want the peppers to be more tender, cover them while baking and uncover for the last few minutes with the cheese on top.

To get 1 cup of green onions, you’ll need about 16 medium onions.

If orange peppers aren’t available at your grocery store or farmers’ market, use red or yellow peppers.


Sunday, July 5, 2015

Dreamy Muhallabiah with Almond Recipe

Muhallabiah with Almond


1 cup of ground almonds
2 cups of Dream Whip topping
2 tablespoons rosewater
3 cups of full cream milk
3 tablespoons corn flour
½ teaspoon ground cardamom
¾ cup of sugar

Preparation method

Dreamy Muhallabiah with Almond

Serves: 4-6
To garnish: ½ cup of pomegranate seeds and 2 tablespoons sliced almond combined with ¼ cup of sugar syrup.

Mix the corn flour with a small measure of the milk and stir until smooth. Combine the remaining milk, sugar, ground almond and cardamom in a large heavy-based saucepan and heat, stirring constantly.

Add the corn flour mixture and cook, stirring constantly, until the mixture thickens. Remove from heat and stir in the rosewater. Cover the surface with cling film to prevent drying and stand the saucepan in cold water to cool quickly.

Once cool, fold through the prepared Dream Whip topping and pour into individual serving cups. Chill thoroughly before

Source: Craft Meals

Saturday, July 4, 2015

Falafel Patty Melt Recipe

Falafel Patty Melt Recipe

Makes: 4 servings
Start to Finish: 25 mins


1/2 cup frozen peas
1 16 ounce can garbanzo beans (chickpeas), rinsed and drained
1 medium carrot, shredded
2 tablespoons all-purpose flour
2 tablespoons olive oil
1/2 teaspoon ground black pepper
1/4 teaspoon salt
8 slices dilled Havarti cheese (4 to 6 ounces)
4 flatbreads or pita bread rounds
Romaine leaves (optional)
Sliced tomato (optional)


Preheat oven to 400 degrees F. Place peas in 1-quart microwave-safe dish. Cover and cook on 100 percent power (high) for 2 minutes. Using a food processor or an immersion blender, puree garbanzo beans, carrot, flour, 1 tablespoon of the olive oil, the pepper, and salt. Stir in peas. Form mixture into eight patties.

Heat remaining oil in a large nonstick skillet over medium-high heat. Add patties. Cook for 2 to 3 minutes per side or until browned and heated through.

Meanwhile, place flatbreads on a baking sheet. Place two slices of cheese atop each flatbread. Bake for 5 minutes or until cheese is melted. Place two patties on each flatbread; fold over. Cut in half and, if desired, serve with romaine and tomato.

Nutrition Facts (Falafel Patty Melt)

Per serving: 508 kcal cal., 17 g fat (7 g sat. fat, 2 g polyunsaturated fat, 5 g monounsatured fat), 21 mg chol., 1006 mg sodium, 66 g carb., 8 g fiber, 8 g sugar, 18 g pro. Percent Daily Values are based on a 2,000 calorie diet

Othmaliye Bil-Kishta and Berries Recipe

Othmaliye Bil-Kishta and Berries Recipe

Serves: 8-10


1 cup of assorted berries
1 cup of sugar syrup
1 tablespoon orange blossom water
2 cups of milk
2 sachets of Dream Whip powder
250g othmaliye dough
½ cup of corn flour
½ cup of ghee, melted

Preparation method

Preheat oven to 180°C. Pour the melted ghee over the Othmaliye dough and ensure the dough is evenly coated. Press evenly into 2 cm. x 25 cm. baking tins and bake for 20-25 minutes, or until golden brown. Remove from oven and allow to cool slightly before removing from the tins.

Prepare the filling. Mix the corn flour and a small quantity of milk together to make a smooth paste. Combine the remaining milk and Dream Whip powder in a heavy-based saucepan and heat, stirring constantly. Add the corn flour mixture and cook over medium heat, stirring constantly, until the mixture thickens. Remove from the heat and stir in the orange blossom water. Cover the surface cling film to prevent drying. And allow to cool to room temperature then stir until smooth.

Source: Kraft Meals

Layali Lubnan Recipe

Layali Lubnan

Serves: 5-6


1/3 cup of semolina
1½ tablespoon orange blossom water
1½ tablespoon rosewater
2 cups of prepared Dream Whip topping
2 eggs, beaten
3½ tablespoons sugar
4 cups of full cream milk
½ cup of coarsely chopped pistachio

Preparation method

Combine the milk, semolina and sugar in a large heavy-based saucepan and heat, stirring constantly, until the mixture comes to a boil. Lower the heat, add the beaten egg and continue to cook, stirring constantly, until thickened.

Remove from the heat and stir in the rose water and orange blossom water. Pour into the serving dish, or individual serving dishes and allow to cool to room temperature. Refrigerate until ready to serve. Before serving, top with Dream Whip topping and sprinkle over chopped pistachios.

Source: Kraft Meals


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