Potato, Beets and Cauliflower Puree Recipe

Photo: Potato, Beets and Cauliflower Puree Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Potato, Beets and Cauliflower Puree Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Potato, Beets and Cauliflower Puree.

Ingredients

½ kg potato
1 tsp turmeric
1 tsp thyme
1 Tbsp green onion, finely chopped
2 Tbsp grated parmesan cheese
½ kg cut cauliflower
1 red pepper, finely diced
½ kg beets
1 Tbsp tomato paste
Salt & white pepper

Method

• Wash potatoes, peel and place in a medium pot and add enough water to cover, add a generous amount of salt and turmeric bring to boil.
• Reduce the heat to medium-low and let simmer until the potatoes are tender, about 30 minutes.
• Drain the potatoes and mash them with a masher.
• Season with salt and pepper; add the thyme, chopped onion and the cheese. Mix well.
• Wash the cauliflower, place in a pot, cover with salted water, then bring to a boil until tender.
• Drain the cauliflower and mash it.
• Season with salt and pepper, add chopped pepper and cheese. Mix well.
• Wash beets, place in a pot, cover with water then boil it until tender.
• Drain the beets, peal by rubbing skins and mash them.
• Season with salt and pepper, add tomato paste. Mix well.
• Serve hot as a side dish.

Chef Osama

More from the Lebanese Recipes Kitchen:

Hummus Mashed Potatoes
Hummus Garlic Bread
Cucumber Cups
Mediterranean Nachos
Hummus Deviled Eggs
Lebanese Hommos

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Baked Eggs Recipe - How to Make Baked Eggs

Photo: Baked Eggs Recipe

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

Yield 4 Servings
Special equipment: 4 (6 oz.) ramekins

Ingredients

¾ cup Sabra Classic Hummus
4 extra large eggs
1 teaspoon olive oil
2 medium tomatoes (diced)
4 olives (diced)
1 teaspoon parsley (finely chopped for garnish)
Sea salt and pepper to taste

Directions

Preheat oven at 400.

Oil each of the four ramekins with olive oil.

Spread hummus into the ramekins making an indentation in the middle of each.

Arrange ramekins on a shallow baking dish.

Crack an egg into the center being careful not to break the yolk.

Sprinkle with diced tomatoes and olives.

Place in the oven for 15-18 minutes. (According to desired consistency of the yolk.)

Remove from oven and allow to cool for 5 minutes. Enjoy warm!

Chef's Note
This can also be cooked in an ovenproof skillet all in one.

Sabra.com

More from the Lebanese Recipes Kitchen:   

 

Hummus Deviled Eggs 

Baked egg custard 

Smoked fish cakes with poached eggs 

Perfect scrambled eggs 

Whole-Wheat Pizza Dough   

Moroccan lamb pizza  

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Savory Biscuits Recipe

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

Yield 18 Biscuits
Active Time: 5 minutes
Start to finish: 30 minutes

Ingredients

2 cups all purpose flour
1 ½ teaspoons baking powder
½ teapoon baking soda
¼ teaspoon salt
¼ cup butter, cut into small chunks
¾ cup milk (or buttermilk)
4 tablespoons Sabra® Sun Dried Tomato Greek Style Veggie Dip, divided
½ teaspoon oregano
2 tablespoons minced onion

Directions

Heat oven to 400 degrees F.

Mix flour, baking powder, baking soda and salt together in a medium size mixing bowl. Add butter and mix with fork or fingers until the butter is in small pieces about the size of a pea. Stir in milk or buttermilk until just blended. Do not overmix.

Pat dough out on a floured work surface into a rectangle about the size of a sheet of paper, 8 ½ by 11 inches. Spread 2 tablespoons of Sabra Sun Dried Tomato Greek Style Veggie Dip on top of the dough. Sprinkle onion and oregano over the dough. Fold dough in half like a book and pat to about ½ to ¾ inch thick. Spread remaining Sabra Sun Dried Tomato Greek Style Veggie Dip on top. Cut into 18 biscuits using a large knife.

Bake in preheated oven 12-15 minutes or until beginning to brown.

Serve warm.

Chef's Note Don’t have time to bake from scratch? Try using a biscuit mix, or if you still don’t have time, buy a refrigerated container of flaky biscuits. Split each biscuit in half, top bottom half with Sabra Sun Dried Tomato Greek Style Veggie Dip, onions and oregano. Reassemble biscuits and spread the veggie dip on top. Bake following manufacturers’ instructions.

Sabra.com

More from the Lebanese Recipes Kitchen: 

 

Beef and kashkaval pide  

Bolognaise pide with mint and lemon  

Turkish-Style Pizza 

Whole-Wheat Pizza Dough  

Moroccan lamb pizza 

Spicy chicken pizzettes

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Hummus Mashed Potatoes Recipe

Photo: Hummus Mashed Potatoes Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Hummus Mashed Potatoes Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Hummus Mashed Potatoes.

Active Time: 15 minutes
Start to finish: 45 minutes
Yield 6 servings

Ingredients

6 yellow potatoes (about 5 cups peeled and cubed)
1⅓ cup Sabra hummus
2 tbsp. olive oil
Salt and fresh pepper to taste
1 lemon (cut into 6 wedges)
2 tbsp. fresh parsley (finely chopped)

Directions

Peel the potatoes and place in a bowl of water to cover (this will prevent discoloration).

Cut the potatoes into 1½ inch cubes and place in a medium sized pot with enough water to cover and ¼ teaspoon salt.

Bring to a boil and simmer over medium heat for about 30 minutes, or until a fork goes gently through the potatoes.

Once cooked, drain the potatoes and place back into the pot over medium heat until the moisture comes out of the potatoes and they appear dry. (about 3 minutes).

Remove from the heat. In the same pot start mashing the potatoes with a potato masher.

Add 1 1/3 cup Sabra hummus and 2 tbsp. olive oil, salt and pepper to taste. Top with a sprinkling of fresh parsley and serve with a lemon wedge to squeeze overtop.

More from the Lebanese Recipes Kitchen:

Hummus Garlic Bread
Cucumber Cups
Mediterranean Nachos
Hummus Deviled Eggs
Lebanese Hommos
Middle Eastern Hummus with veg sticks 

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Pasta Salad with Mediterranean Vegetables Recipe

Photo: Pasta Salad with Mediterranean Vegetables Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Pasta Salad with Mediterranean Vegetables Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Pasta Salad with Mediterranean Vegetables .

Prep time: 10 minutes
Cook time: 20 minutes
Yield 2 servings 

Ingredients

1 medium zucchini, cut in half lengthwise
1 medium yellow squash, cut half lengthwise
1 medium red bell pepper
1 medium green bell pepper
Salt and black pepper
Olive oil
½ cup shredded fresh spinach leaves
½ lb boiled pasta
2 tbsp. Sabra Spanish Eggplant 

Directions

Drizzle squash and peppers with olive oil and season with salt and pepper.

Grill, turning frequently until outer skins of peppers are charred and squash is almost cooked through.

Remove from grill and allow to cool.

Peel roasted peppers and remove stem and seeds.

Cut peppers and squash into 1-inch cubes.

In a large bowl, combine grilled vegetables with pasta, Sabra Spanish Eggplant.

Garnish with ½ cup shredded fresh spinach leaves.

Serve warm or room temperature.

Recipe by Colombe Jacobsen
Sabra.com


More from the Lebanese Recipes Blog:  

Cold Okra Salad 
Cracked wheat Salad with pomegranates syrup
Fattoush with sumac chicken
Chickpea Fattoush
Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce
Chicken & chickpea tabouli salad

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Hummus Garlic Bread Recipe

Photo: Hummus Garlic Bread Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Hummus Garlic Bread Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Hummus Garlic Bread . Wonderful appetizer for parties.

Yield 4 Servings

Ingredients

1 loaf French bread (about 12-14 inches long)
1 container Sabra Roasted Garlic Hummus
1-2 tablespoons chopped garlic
½ cup grated parmesan cheese

Directions

Preheat Broiler

Slice French bread in half length wise. Set aside

Mix Sabra Roasted Garlic Hummus and garlic together in a small mixing bowl. Spread hummus mixture on French bread halves. Place bread on a baking sheet. Sprinkle with parmesan cheese

Broil bread on a wire baking rack located in the middle of the oven, not too close to the broiler. Broil 2-5 minutes or until edges are crispy and the cheese is browning. Watch the bread closely as broilers vary greatly in their timing.

Cut each half of bread into quarters. Serve warm

Sabra.com

More from the Lebanese Recipes Kitchen:

Cucumber Cups
Mediterranean Nachos
Hummus Deviled Eggs
Lebanese Hommos
Middle Eastern Hummus with veg sticks
Roasted Garlic Hummus

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Cucumber Cups Recipe

Photo: Cucumber Cups Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Cucumber Cups Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Cucumber Cups. Great appetizer for parties.

Makes about 16 pieces

Ingredients

2 English cucumbers
1 container Sabra hummus
1 tsp. paprika
1 bunch parsley, finely chopped

Directions

Peel the cucumbers and slice length wise into 1¼ inch pieces.

Using a melon baller, carve out the seeds to create a vessel, making sure to leave the bottom intact.

Using a piping bag or a small spoon, fill each one with hummus (about 1 tsp. each).

Sprinkle with paprika and finely chopped parsley.

Recipe by Colombe Jacobsen
sabra.com
 
More from the Lebanese Recipes Kitchen:

Mediterranean Nachos
Hummus Deviled Eggs
Lebanese Hommos
Middle Eastern Hummus with veg sticks
Roasted Garlic Hummus
Roasted Red Pepper Hummus

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Mediterranean Nachos Recipe

Photo: Mediterranean Nachos Recipe

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

Active Time: 5 minutes
Start to finish: 25 minutes
Yield 4 Servings

Ingredients

4 cups Stacey's Pita Chips®
2 tablespoons Sabra Roasted Garlic Hummus
2 tablespoons Sabra Roasted Red Pepper Hummus
8-10 grape tomatoes, cut in half lengthwise
1/4 cup chopped zucchini (about 1/4 inch chunks)
2 tablespoons chopped Greek olives
2 tablespoons chopped pepperoncinis
1 1/2 cups shredded mozzerella

Directions

Preheat oven to 375 degrees F.

Place pita chips in a 9-10 inch skillet or other oven proof pan or baking dish of a similar size. Top with small spoonfuls of Sabra Hummus .

Sprinkle tomatoes, zucchini, olives and pepperoncinis over the chips. Top with shredded mozzarella.

Bake 15-20 minutes or until cheese has melted and edges are beginning to brown.

Serve warm.

sabra.com

More from the Lebanese Recipes Kitchen:

Hummus Deviled Eggs
Lebanese Hommos
Middle Eastern Hummus with veg sticks
Roasted Garlic Hummus
Roasted Red Pepper Hummus
Perfect scrambled eggs

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Hummus Deviled Eggs Recipe

Photo: Hummus Deviled Eggs Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Hummus Deviled Eggs Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Hummus Deviled Eggs.  

Yield 12 Servings

Ingredients

6 eggs
1/3 cup+1 Tbsp Sabra hummus
2 Tablespoons Olive Oil
¼ tsp freshly ground pepper
¼ tsp salt
3 teaspoons relish
Paprika for garnish

Directions

Place eggs in pot and cover with cold water. Bring to a boil over high heat. Turn off the heat and let sit for 14 minutes. Remove with a slotted spoon and run cold water over the eggs. Cool eggs 10 minutes.

Remove shells when cool. Cut in half and scoop out the yolk and reserve in bowl of a food processor. Repeat with the remaining 5 eggs.

Add hummus, olive oil, pepper, salt to the yolks and puree in the food processor. Add the relish and pulse 3-5 times to incorporate..

Put the yolk mixture in a piping bag. (Use a tall glass and fold the edges of the piping bag over the glass to make it easier to transfer the mixture.) Pipe about a teaspoon of the mixture into each of the egg white halves and sprinkle with paprika.

Chef's Note I like serving these as a picnic staple, or with cocktails when I’m entertaining.

sabra.com

More from the Lebanese Recipes Kitchen:

Lebanese Hommos
Middle Eastern Hummus with veg sticks
Roasted Garlic Hummus 
Roasted Red Pepper Hummus
Perfect scrambled eggs
Smoked fish cakes with poached eggs 

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Chicken Shawarma Recipe

Photo: Chicken Shawarma Recipe

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

To make the traditional Middle Eastern shawarma sandwich, marinated pieces of meat are pressed, stacked on a vertical rotisserie and cooked slowly. The juicy cooked meat is then shaved off and made into a sandwich with yogurt, tomatoes and lettuce. I improvised by stacking my chicken vertically on a skewer and simply placing it directly on the grill. Yield is 6 servings.

Ingredients

Chicken
1/4 cup lime juice
1/4 cup olive oil
1 tablespoon allspice toasted and ground
1 tablespoon coriander seed toasted and ground
1 garlic clove, minced
1 tablespoon fresh chopped summer savory
1 onion, grated
2 pounds chicken thighs, skin removed, bones removed and pounded to even thickness
Coarse salt and freshly cracked black pepper

Yogurt Dressing
2 tablespoons lemon juice
1 cup yogurt
1/2 cup chopped fresh flat-leaf (Italian) parsley
Coarse salt and freshly cracked black pepper

Assembly
6 thick pitas
1 large tomato, thinly sliced
6 leaves Boston lettuce

Directions

Chicken

1. Combine the lime juice, olive oil, spices, garlic, summer savory and grated onion in a medium bowl.
2. Add the chicken thighs and toss to coat.
3. Cover with plastic and marinate in the refrigerator for four hours.
4. Preheat the barbecue on medium.
5. Remove the chicken from the marinade, shaking off any excess.
6. Skewer the thighs on a long metal skewer, stacking them flat on top of each other.
7. Season the chicken thighs and put them on the grill.
8. Cover and cook the chicken, turning the skewer every few minutes for even cooking, 25 to 30 minutes or until charred on the outside and chicken is cooked through and juices run clear.

Yogurt Dressing

1. In a small bowl, combine the lemon juice, yogurt, parsley and some salt and pepper.
2. Refrigerate, covered in plastic until ready to use.

Assembly

1. Slice chicken off the skewer in thin shavings and serve it wrapped in pita bread along with the tomato slices, lettuce and Yogurt Dressing.

Courtesy of Christine Cushing (foodnetwork.ca) 

More from the Lebanese Recipes Kitchen:

Shawarma Sauce Recipe
Chicken Shawarma
Beef Shawarma
Falafel Omelet Pie in the Oven
Baked falafel with roasted eggplant salad
Lebanese Hommos 

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Turkish Chicken Thighs Recipe

Photo: Turkish Chicken Thighs Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Turkish Chicken Thighs Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Turkish Chicken Thighs.

Total Time: 1 hrs 45 mins
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Servings: 4

Ingredients:

8 bone-in skinless chicken thighs
1 tablespoon lemon juice
1 cup plain low-fat yogurt
2 garlic cloves (minced)
1 tablespoon fresh ginger (minced)
2 teaspoons hot paprika
1 1/2 teaspoons dried mint
1/2 teaspoon salt

Directions:

1 In a large bowl, toss lemon juice and chicken pieces.
2 In a seperate bowl, whisk together yogurt, garlic, ginger, paprika, mint, and salt. Pour over chicken, stir to coat, cover with plastic wrap, and refrigerate for 1 - 24 hours.
3 Position oven rack to upper 1/3 and preheat broiler. Discard excess marinade. Broil chicken for 15 minutes.
4 Reduce heat to 400 degrees F and bake for 15 additional minutes.

From Eating Well April/May 2005

More from the Lebanese Recipes Kitchen:

Chicken and pomegranate tagine
Fattoush with sumac chicken
Easy Chicken Kebabs
Moroccan apricot chicken
Chicken with Mushroom and Tomato
Spiced Chicken and Lentils

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Turkish Pasta with Bison Sauce Recipe

Photo: Turkish Pasta with Bison Sauce Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Turkish Pasta with Bison Sauce Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Turkish Pasta with Bison Sauce. 

Sweet aromatic spices, cilantro, mint and lemon marry well with bison in this delicious pasta sauce.

8 servings
Active Time: 1 hour
Total Time: 1 hour

Ingredients

2 tablespoons extra-virgin olive oil
1 1/2 cups finely chopped onion
1 cup finely chopped carrot
1/2 cup finely chopped celery
1 tablespoon minced garlic
2 tablespoons paprika
1 teaspoon ground coriander
1 teaspoon kosher salt
1 teaspoon freshly ground pepper, plus more to taste
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 pound ground bison
1/2 cup pomegranate juice
1 14-ounce can diced tomatoes
1 cup chopped fresh cilantro, divided
1 tablespoon chopped fresh mint
1 tablespoon lemon juice, plus more to taste
1 pound whole-wheat wide pasta, such as pappardelle or fettuccine
1/2 cup nonfat plain yogurt, preferably Greek-style (see Note)

Preparation

Put a pot of water on to boil.

Heat oil in a large, high-sided skillet or Dutch oven over medium heat. Add onion, carrot and celery; cook, covered, stirring occasionally, until softened, about 10 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in paprika, coriander, salt, pepper, cumin and cinnamon. Cook, stirring, until the vegetables are well coated and the spices are fragrant, about 45 seconds.

Increase the heat to medium-high and add bison. Cook, stirring and breaking it up with a wooden spoon, until no longer pink, 4 to 6 minutes. Add pomegranate juice and scrape up any browned bits.

Stir in tomatoes and juice, 3/4 cup cilantro, mint and lemon juice. Bring to a simmer. Reduce heat; cook, uncovered, maintaining a gentle simmer and stirring occasionally, for 15 minutes. Add a little water if the sauce gets too thick; if it’s too thin, increase the heat and boil for a few minutes. Season with more pepper and lemon juice, if desired.

Meanwhile, cook pasta in boiling water until just tender, about 9 minutes or according to package directions. Drain and divide the pasta among 8 shallow bowls. Spoon the sauce over the noodles and garnish with a dollop of yogurt and a sprinkle of the remaining cilantro.

Tips & Notes

Make Ahead Tip: Cover and refrigerate the sauce (Steps 2-3) for up to 3 days. Reheat on low; thin the sauce with a little water if desired.

Note: Greek-style yogurt is made by removing the whey from cultured milk, which gives the yogurt an extra-thick and creamy texture. Look for it with other yogurt in large supermarkets.

Nutrition

Per serving: 380 calories; 10 g fat ( 3 g sat , 3 g mono ); 30 mg cholesterol; 54 g carbohydrates; 0 g added sugars; 23 g protein; 10 g fiber; 264 mg sodium; 291 mg potassium.

Nutrition Bonus: Vitamin A (80% daily value), Zinc (26% dv), Magnesium (23% dv), Iron (20% dv), Vitamin C (15% dv).

Carbohydrate Servings: 3

Exchanges: 3 starch, 2 vegetable, 2 lean meat, 1 fat

From EatingWell:  March/April 2009

More from the Lebanese Recipes Blog:  

Cracked wheat Salad with pomegranates syrup
Fattoush with sumac chicken
Chickpea Fattoush
Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce
Chicken & chickpea tabouli salad
Falafel tabbouleh with lemon yogurt 

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Alkatayef (Arabic Stuffed Pancakes) Recipe

Photo: Alkatayef (Arabic Stuffed Pancakes) Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Alkatayef (Arabic Stuffed Pancakes) Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Alkatayef (Arabic Stuffed Pancakes). 

Ingredients

Pancake

¾ cup of sugar
½ cup warm milk
1 teaspoon of yeast
2 teaspoon of baking powder
1¼ cup flour
1 cup water

The nut stuffing

24 pieces of the pancakes
1 cup ground hazelnuts
1 cup ground almonds
½ cup sugar
1 teaspoon rose water and or orange blossom water
1½ cup sugar syrup
oil for frying

The cream filling

24 pieces of pancakes
1½ cup fresh cream
½ cup peeled and ground pistachios

Method

Pancake 
Mix the sugar and the milk together. Then add the yeast to the mixture. Let stand for 5 minutes, until the yeast rises.

Mix the baking powder with the flour then add to the yeast mixture.
 
Add the water to the mixture then mix very well. Let rise for a while.
 
Heat a pan, preferably a thick bottom pan. Then add one large tablespoon of the dough in the hot pan. 

Leave it until the bottom of the pancake gets brown.
 
When the pancake begins to have little air pockets on the top this means that it is done.
 
If you find that it is burnt on the bottom half, you may reduce the heat and let it cook at a lower rate.

The nut stuffing
Mix the hazelnuts, almonds, sugar together, and then add the rose or orange blossom water with one tbsp of the syrup.
 
Place one tbsp inside the pancake leaving the dark piece on the outside. Place the mixture in the centre and then fold the pancake making a semi-circle. Close the edges tightly with your fingers. Heat up the frying oil, when hot, place your stuffed pancake into the oil and fry until golden brown.
 
Take them out of the oil and dip the directly into the cool syrup.
 
Take them out of the syrup and place them onto a serving tray.

The cream filling
Fill the centre of the pancake with the cream filling.
 
Close it only half way, leaving an opening in the at one end.
 
Then dip the pancake that has been filled with the cream into the pistachio nuts.
 
The opening of the pancake should now be covered with the ground pistachio nuts.
 
Serve these on a platter with the syrup drizzled on top or on the side.

By Chef Osama

More from Lebanese Recipes kitchen: 

Hazelnut and honey cake 
Coffee Butter Cookies 
Chocolate cake with warm chocolate ganache
Fruitcake (Everyone Loves This Fruitcake)
Pumpkin Cheesecake with Gingersnap-Walnut Crust
Greek Yogurt Cheesecake with Ouzo-Poached Figs


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Hammour (Grouper) with Onions, Olives and Orange Zest Recipe

Photo: Hammour (Grouper) with Onions, Olives and Orange Zest Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Hammour (Grouper) with Onions, Olives and Orange Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Hammour (Grouper) with Onions, Olives and Orange.

Ingredients

1 Kg hammour (grouper) fillets

for the marinade

1 Tbsp ground cumin
1 Tbsp ground coriander
1 Tbsp ground cardamom
2 Tbsps hopped garlic
salt and pepper
1 Tbsp lemon or orange juice

for the sauce
 
2 large onions, sliced
1 green onion, chopped
¼ cup sliced green olives
1 tsp orange zest
1 tsp rosemary
1 tsp lemon juice
2 Tbsps olive oil
1 Tbsp white vinegar
¼ cup fish or chicken stock

Method

• Wash the fish fillets and pat dry.
• Mix together the cumin, coriander, cardamom, garlic, salt, pepper and lemon juice in a deep dish.
• Put the fish in the dish and cover the fish with the mixture.
• Cover and refrigerate for an hour to marinate.
• Mix together the sauce ingredients in a bowl and season with salt and pepper.
• Arrange the fish fillets in a dish and cover with the onion and olive mixture. Add the stock to the dish.
• Bake in a 350 degree oven for 25-30 minutes or until the fish is fully cooked.
• Place the fish on a dish and garnish.
• Serve hot with salad and white rice. 

More from Lebanese Recipes kitchen:

Salmon Tartar (Salmon kebbe)
Moroccan fish with salad
Middle Eastern style baked fish with couscous
Moroccan spiced fish with ginger mash
Moroccan Swordfish
Easy fish tagine  

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Hazelnut and honey cake recipe

Phooto: Hazelnut and honey cake recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Hazelnut and honey cake Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Hazelnut and honey cake.

Ingredients

4 separated eggs
¼ cup brown sugar
¾ cup honey
2 cups fine bread crumbs
1 cup hazelnuts, chopped
3 tablespoon soft butter
Icing sugar-fresh fruits-honey for garnishing

Method

- Preheat oven to 180 C.
- Beat egg yolks using an electric beater, add sugar and continue beating.
- In another bowel, beat the egg whites forming meringue, add part of the meringue to the egg yolks with constant beating.
- Combine the honey, bread crumbs and hazelnuts, stir using a wooden spoon.
- Add this mixture to the other part of the meringue, lightly stir to combine.
- Grease the muffin or cake cups; line the bottom and the sides with either bread crumbs or hazelnuts.
- Pour the cake batter to 2/3 of the cups. Bake for 35-40 minutes.
- Cool the cakes on wire rack
- Garnish with icing sugar and fresh fruits drizzle with honey and serve.

By Chef Osama 

More from Lebanese Recipes kitchen:

Coffee Butter Cookies 
Chocolate cake with warm chocolate ganache
Fruitcake (Everyone Loves This Fruitcake)
Pumpkin Cheesecake with Gingersnap-Walnut Crust
Greek Yogurt Cheesecake with Ouzo-Poached Figs
Balsamic strawberry pavlovas  

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Coffee Butter Cookies Recipe - How to Make Coffee Butter Cookies

Photo: Coffee Butter Cookies Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Coffee Butter Cookies Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Coffee Butter Cookies.

Ingredients

1 cup soft butter 
½ cup powdered sugar 
½ teaspoon rose water or vanilla 
2 teaspoon concentrated coffee 
2 cup flour 
½ teaspoon baking soda 
(coffee beans/ hazelnuts) to decorate

Method

- Preheat oven to (160 – 325) degrees.
- Cream butter and sugar until light and fluffy. 
- Add vanilla and coffee, continue beating. 
- Mix flour and baking soda. 
- Gradually add flour to butter mixture, knead until soften. 
- Shape into small balls, arrange a part on a baking sheet. 
- Press a coffee bean or a hazelnut lightly into each ball. 
- Bake for about 10 to 12 minutes. 
- Cool completely on a wire rack. 

By Chef Osama 

More from Lebanese Recipes kitchen:

Chocolate cake with warm chocolate ganache
Fruitcake (Everyone Loves This Fruitcake)
Pumpkin Cheesecake with Gingersnap-Walnut Crust
Greek Yogurt Cheesecake with Ouzo-Poached Figs
Balsamic strawberry pavlovas
Chocolate Cheesecake Candy Cane Bars 

Save and share Coffee Butter Cookies recipe 

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Cold Okra Salad Recipe - How to Make Cold Okra Salad

Photo: Cold Okra Salad Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Cold Okra Salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Cold Okra Salad.
 
Ingredients

½ kilo okra, medium size, cleaned
2 Tbs olive oil
1 onion, julienned
2 Garlic cloves, sliced
2 Tbs fresh coriander, chopped
3 Tomatoes, diced
1 Tbs tomato paste
½ Cup water
Salt and pepper
Oil for frying

Method

- Fry okra in hot oil for 5 minutes, remove on paper towel to drain and keep aside.
- Heat olive oil in a saucepan over medium heat, add onion, garlic and stir for 5 minutes.
- Add coriander, tomato, tomato paste, water, bring mixture to boil then lower heat and simmer for few minutes.
- Add okra, season with salt, pepper. Cover and leave the mixture until done.
- Remove away from heat and serve cold.  

More from the Lebanese Recipes Blog:  

Cracked wheat Salad with pomegranates syrup
Fattoush with sumac chicken
Chickpea Fattoush
Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce
Chicken & chickpea tabouli salad
Falafel tabbouleh with lemon yogurt

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Chocolate cake with warm chocolate ganache recipe

Photo: Chocolate cake with warm chocolate ganache recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chocolate cake with warm chocolate ganache Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chocolate cake with warm chocolate ganache.

Ingredients

The crust:-
11/4 cups chocolate cookie (crumbs)
¼ cup soft butter
2 tablespoons sugar

The cake:-
¾ cup butter
13/4 cups sugar
3 eggs
3 cups flour
21/2 teaspoon baking powder
½ teaspoon salt
1/3 cup condensed coffee
2 tablespoons melted chocolate
2 tablespoons water
½ cup whipping cream

Chocolate ganache:-
1 cup cream
11/2 cup dark chocolate chips
2 egg yolks
Fruits and icing sugar for garnishing

Method

- Preheat oven to 180C.
- Mix the cookie crumbs with butter and sugar, flatten into a spring pan.
- Beat butter and sugar until creamy, add the eggs, continue beating.
- Mix flour with baking powder and salt, and add it to the batter.
- Add the rest of the ingredients (coffee, chocolates, water and cream), beat until well combined.
- Pour the batter over the cookie crust; bake for 25 minutes or until done.
- Cool cake completely before garnishing.

For the ganache:-
- In a sauce pan, put cream and let come to a boil over a low heat.
- Melt in the chocolate chops .
- Temper some of the cream mixture with the egg yolks, whisk constantly.
- Add this mixture to the original cream mixture stir until well combined.
- Pour the chocolate ganache over the cake.
- Served with fruits and garnished with icing sugar.

More from Lebanese Recipes kitchen:

Fruitcake (Everyone Loves This Fruitcake)
Pumpkin Cheesecake with Gingersnap-Walnut Crust
Greek Yogurt Cheesecake with Ouzo-Poached Figs
Balsamic strawberry pavlovas
Chocolate Cheesecake Candy Cane Bars
Christmas Tree Ice-cream

Save and share Chocolate cake with warm chocolate ganache recipe

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Shrimps Makboos Recipe - How to Make Shrimps Makboos

Photo: Shrimps Makboos Recipe

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

Ingredients

1 kilo shrimps peeled
2 cloves garlic chopped
2 Table spoon lemon juice
1 Table spoon olive oil
Salt and pepper
2 ½ cup onion, chopped
2 Table spoon vegetable oil
3 tea spoon mixed spice (coriander, cumin, cardamom, dry lemon)
1 Table spoon oil
3 cup basmati rice
2 whole dry lemons
2 cinnamon stick
10 black pepper seeds
¼ tea spoon turmeric
5 cup water
Saffron
1 Table spoon rose water
4 egg boiled
Fresh coriander chopped

Method

- Season shrimps with garlic, lemon juice, olive oil, salt and pepper, set aside.
- Put onion in a pan over medium heat, stir then sprinkle with small amount of water, till soft.
- Add oil then spices powder, stir for 10 minutes.
- Add shrimps, fry from all sides.
- Add rice, dry lemon, cinnamon sticks, black pepper seeds, turmeric and water, stir and season with salt and pepper.
- Cover and reduce heat, leave till fully cooked for 20 minutes.
- Dissolve saffron in rose water, Spread over Makboos, whish slightly.
- Decorate with boiled eggs slices and chopped coriander before serving.

By Chef osama

More from the Lebanese Recipes Blog: 

Kuwaiti Stuffed Zucchini with Chicken Wings
Iraqi Biryani
Iraqi Style Dolma
Chicken and Eggplant
Chicken with saffron, honey and macadamias
Middle Eastern sticky lamb shank stew

Save and share Shrimps Makboos Recipe

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Cracked wheat Salad with pomegranates syrup recipe

Photo: Cracked wheat Salad with pomegranates syrup recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Cracked wheat Salad with pomegranates syrup Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Cracked wheat Salad with pomegranates syrup.

Ingredients

2 Cups fine burghul soaked in 2 cups of boiled water with salt, drained.
1 Tbs tomato paste
1 Tbs bell pepper paste
1 Onion, chopped finely
Salt and Pepper
1 Tbs paprika
1 tps mint, dried
1 Cup olive oil
2 Tbs pomegranates syrup (molasses)
3/4 Cup parsley, chopped finely
4 Spring onions, chopped
4 Garlic cloves, chopped finely
1 Lettuce, sliced
Fresh mint leaves for decoration

Method

- Mix tomato paste, pepper, cracked wheat in a bowl, stir well by hands.
- Add onion to mixture and season with salt, pepper, paprika and dried mint.
- Mix olive oil gradually in exchange with pomegranates syrup, stir until well combined.
- Add remaining ingredients and refrigerate.
- Decorate with mint leaves and serve cold.

By Chef Osama

More from the Lebanese Recipes Blog: 

Fattoush with sumac chicken  
Chickpea Fattoush 
Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce

Chicken & chickpea tabouli salad

Falafel tabbouleh with lemon yogurt

Lamb and Olive Skewers with Cucumber Salad

Save and share Cracked wheat Salad with pomegranates syrup recipe

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Salmon Tartar (Salmon kebbe) Recipe

Photo: Salmon Tartar (Salmon kebbe) Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Salmon Tartar (Salmon kebbe) Recipe. Enjoy the Middle Eastern Cuisine and learn how to make tasty Salmon Tartar (Salmon kebbe).

Ingredients

For salmon tartar
¼ Kilo salmon fish, fillet
½ Cup lemon juice
2 Tbs olive oil
Salt
1 Cup Cracked wheat (Burghul), soaked in water

For salad
½ Cup parsley, chopped
1 tomato, diced
2 Tbs olive oil
2 Tbs lemon juice
Salt and pepper

For sauce
3 Tbs labneh
1 Tbs sesame oil
1 Tbs lemon juice
1 Slice toast bread
Caviar and fresh herbs for decoration

Method

- Clean salmon (make sure to remove skin and bones), dice it.
- Mix salmon cubes with lemon juice, and remaining ingredients until well combined.
- Mix salad ingredients, season with salt and pepper. In another bowl, mix labneh, sesame oil and lemon juice.
- Use a greased round tart mould (height not less than 7 cm) to cut the bread toast slice (Leave the mould over the toast).
- Add a layer of the salad mix on the toast, then a layer of salmon tartar until it is filled.
- Top salmon tartar surface with a thin layer of labneh mixture.
- Carefully remove the mould to maintain the round shape, top with caviar and fresh herbs.

By Chef Osama

More cooking from the Lebanese Recipes Kitchen:

A’rrass Kebbeh
Baked kibbeh
Kibbeh
Fish Kibbe
Potato and rice kibbe
KIBBEH NAYYEH

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Lamb tagine with chickpeas recipe

Photo: Lamb tagine with chickpeas recipe

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

Recipe facts:
Costs: £1.74
Takes: 5 mins to prepare and 2 hrs 08 mins to cook
Makes: 4

Ingredients:

300g stewing Lamb
1 onion, sliced
2 tomatoes, roughly chopped
1tsp ground cinnamon
400g can chickpeas, drained
100g Tesco Ready to Eat dried Apricots
600ml vegetable or chicken stock
½ x 35g pack curled parsley, chopped
couscous, to serve
fresh coriander, to serve (optional)

Cut the lamb into cubes. Fry with the onion in a pan until the onion softens and the meat begins to brown. Stir in the tomatoes and cinnamon and cook for a further 3-4 minutes until the tomatoes are softened.

Stir in the chickpeas, apricots and stock. Bring to the boil, cover and simmer gently for at least 45 minutes and up to 2 hours until the meat is tender.

Check the seasoning and stir through the parsley. Serve with plain couscous, cooked according to packet instructions, and garnish with coriander.

Fresh coriander, to serve (optional).

From TESCO realfood

More from the Lebanese Recipes Kitchen:

Chicken and pomegranate tagine
Fattoush with sumac chicken
Easy Chicken Kebabs
Moroccan apricot chicken
Chicken with Mushroom and Tomato
Spiced Chicken and Lentils

Save and share Lamb tagine with chickpeas recipe

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