Cracked Wheat Croquette - How to Make Cracked Wheat Croquette

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Cracked Wheat Croquette Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Cracked Wheat Croquette.

Ingredients

2 cups cracked wheat soaked in hot water
½ cup shredded carrots
½ cup chopped celery
½ cup parsley
1 egg white
¼ cup rice flour
Salt and pepper
1 tsp spices
Oil for deep frying

For the filling

2 Tbsp oil
1 cup colored bell peppers (chopped)
¼ cup chopped onion
Salt and pepper

For the salsa

1 Tbsp sesame paste
1 Tbsp dried tomatoes, chopped
1 cup yoghurt
1 Tbsp lemon juice
1 Tbsp olive oil
Salt and pepper

Method

For the filling
• Heat the oil in a skillet over a medium heat
• Add peppers and onion
• Season with salt and pepper, cook for 5 minutes stirring frequently.

For the salsa
• In a large bowl mix the sesame paste, yogurt, tomatoes, olive oil and lemon juice
• Season with salt and pepper, stir until well combined.

For the croquettes
• Press the cracked wheat to drain, put it in a bowl
• Add the carrots, celery, parsley, egg whites, rice flour.
• Season with salt, pepper and spices.
• Blend this mixture in an electric blender to have an easy to shape batter.
• Shape the batter into medium sized balls, and then fill with the previous stuffing and seal.
• Chill fro 30 minutes to hold.
• Deep fry the croquettes, stir until golden brown.
• Drain on a paper towel. To be served hot with the yogurt salsa. 

Source Lebanese Recipes

More Middle Eastern Recipes:

Middle Eastern Chicken Shawarma
Spicy Chicken Shawarma Salad
Chicken Shawarma
Lamb Shawarma
Hummus Pita Sandwich
Hummus without Tahini

Save and share Cracked Wheat Croquette recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Hummus Dip...Two Ways (Regular and Sundried Tomato) - How to Make Hummus Dip

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Hummus Dip...Two Ways (Regular and Sundried Tomato) Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Hummus Dip...Two Ways (Regular and Sundried Tomato).

Yield: 6 , Total Time: 20 minutes

Ingredients

1 14-oz cancanned chickpeas; drained and rinsed
1 clove garlic
2 tbsp sesame seed paste (tahini)
2 tbsp lemon juice; freshly squeezed
0.25 tsp ground cumin
1 extra virgin olive oil / water; (for thinning dip)
1 Salt
1 tbsp sundried tomatoes

Preparation

Garnish:
paprika
olive oil
fresh flat leaf parsley,chopped
sundried tomatoes,chopped*
basil*

*(optional...only if you are doing the sundried tomato kind)

Directions:

Drain and rinse the chickpeas. Reserve about 1 TBS of chickpeas for garnish.Add chickpeas to a food processor. Slice garlic(or use a garlic press) and add to chickpeas. I added 2 TBS of sesame seeds, but if you have tahini use that instead. Add the cumin and a pinch or two of kosher salt.

Process till fine.Add lemon juice and pulse a few times. Adjust seasoning. With the motor running add about 2-4 TBS oil. It is at this point, that you can divide the dip in half. If you want to make the sundried tomato kind, take out half of the mixture and set it aside. Otherwise, just leave it all in the food processor and proceed to the next step. With the other half that is still in the food processor, adjust the seasoning.If it still is not thin enough, add some water(about 1 TBS at a time)while the motor is running till you reach your desired consistency..... Remove from the food processor and place in a bowl. Place some reserved chickpeas on top, sprinkle with some paprika, and drizzle some olive oil. Top with some chopped parsley.

To make the sundried tomato hummus:

Use the other half of the hummus (that you reserved) and place it back in the food processor. Add about 1 TBS sundried tomatoes and process till fine. Add some water to thin it out....if you need to. Adjust seasoning. Place in another bowl and top with chopped sundried tomatoes and drizzle some olive oil. Place a sprig or two of basil as a garnish.

Source Arabic Food Recipes

More Middle Eastern Recipes:  

 

Avocado houmous

Chipotle Hummus 

Hummus with Preserved Lemon and Sun-Dried Tomatoes

White Bean Hummus
White Bean and Roasted Eggplant Hummus
Spicy Hummus: Quick Chickpea Spread 

Save and share Hummus Dip recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Avocado houmous recipe - How to make Avocado houmous

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Food) invites you to try  Avocado houmous Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Avocado houmous. 

Recipe facts:

Takes: 20 mins
Serves: 6

Ingredients

1 ripe Hass avocado, diced
1 400g/14oz tin chickpeas, drained and rinsed
1 garlic clove, finely chopped
Juice of 1 lemon
½ tsp Tabasco
½ tsp ground cumin
Salt, to taste
Pitta breads and crudités, to serve

Preparation

1. Simply blend all of the ingredients together in a food processor until smooth.
2. Put the houmous in a bowl and cover with cling film.
3. Chill in the fridge for one hour.
4. Serve with warm pitta breads and crudités.

More Middle Eastern Recipes: 

Chipotle Hummus 

Hummus with Preserved Lemon and Sun-Dried Tomatoes

White Bean Hummus
White Bean and Roasted Eggplant Hummus
Spicy Hummus: Quick Chickpea Spread
Babaganoush

Save and share Avocado houmous recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Falafel Patties Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Falafel Patties Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Falafel Patties.

Spicy, crispy chickpea patties. These are delicious with yogurt-garlic sauce.

Ingredients

4 cupsGarbanzo Beans; 2 cans
4 clovesGarlic; minced
2 teaspoonsCumin
1 teaspoonTurmeric
1 teaspoonSalt
1/2 cupOnion; finely minced
1/4 cupParsley; minced
1/4 cupWater
1 tablespoonLemon juice
1 dashCayenne
1/3 cupFlour

Method

Rinse the garbanzos and drain them well. If they were canned, just drain them.

Combine all ingredients (except flour) in a food processor or a medium sized bowl and process or mash until batter is uniform. Add flour and stir/process until thoroughly combined. The batter can be stored in the refrigerator in a tightly covered container for several days.

Preheat oven to 400?. Get a baking pan, cookie sheet, pie tin--whatever. Spray it with non-stick spray for best results and form the batter with a spoon into a flattened ball. It should not be much bigger than your spoon. For a falafel in a small pita bread, make 2-3 felafel patties. For a larger one, 4-5 will do. Bake them for about 20-25 minutes. You might flip them over halfway through baking. Theyre finished when they are golden brown. The aroma will fill your kitchen! Serve these in pita bread with sliced bell peppers, onions, tomatoes--whatever you'd like

Nutritional Information

Each medium (4 oz) patty contains an estimated:

Cals: 177, FatCals: 15, TotalFat: 2g
SatFat: 0g, PolyFat: 1g, MonoFat: 0g
Chol: 0mg, Na: 657mg, K: 278mg
TotCarbs: 34g, Fiber: 6g, Sugars: 1g
NetCarbs: 28g, Protein: 7g

More Falafel Recipes:

Falafel in Pita with Yogurt Sauce
Baked falafel with roasted eggplant salad
Falafel wraps with tzatziki
Crispy Falafel with Yogurt Dip
Baked Falafel Sandwiches with Yogurt-Tahini Sauce
Hummus & falafel 

Save and share Falafel Patties recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Fried Meat Sambousek Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Fried Meat Sambousek Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Fried Meat Sambousek.

Ingredients

For the dough:
3 cups plain flour or 420 g
1 tablespoon sugar
1½ teaspoons salt
½ cup butter or 110 g, softened
¾ cup water or 185 ml

For the stuffing:
2 tablespoons vegetable oil
2 medium onions or 250 g, chopped
500 g minced lamb
2 cubes MAGGI® Mutton Bouillon, crumbled
2 tablespoons pine seeds, toasted
¼ teaspoon ground black pepper
1 teaspoon seven spices
½ teaspoon dried mint
2 cups oil for deep frying

Preparation

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

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 vegetable oil in saucepan and sauté onion for 2 minutes then add the minced lamb and fry for 5 minutes or until brown in color. Add the crumbled MAGGI® Mutton Bouillon cubes, toasted pine seeds, spices and dried mint. Stir for few seconds or until all are well combined then set aside to cool.

Roll the dough into around 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.

Deep-fry the sambousek in 190°C preheated oil for 5-6 minutes or until golden brown in color. Remove from oil and place in kitchen tissues to absorb excess oil then serve.

More Middle Eastern Recipes:

Fried Cauliflower with Tahini Sauce
Muhammara with Crudites
White Bean Hummus
White Bean and Roasted Eggplant Hummus
Spicy Hummus: Quick Chickpea Spread
Babaganoush

Save and share Fried Meat Sambousek Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Fried Cauliflower with Tahini Sauce Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Fried Cauliflower with Tahini Sauce Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Fried Cauliflower with Tahini Sauce.

Prep Time: 20 Min | Cook Time: 15 Min | Ready In: 35 Min

Ingredients

1/3 cup tahini
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1/4 cup water
1/4 cup fresh lemon juice
salt and pepper to taste
6 cups vegetable oil for frying
1 head cauliflower, cut into florets

Directions

1. Whisk together the tahini, garlic, parsley, water, and lemon juice together in a bowl until no lumps of tahini remain. Season to taste with salt and pepper, and set aside.

2. Heat oil in deep-fryer to 375 degrees F (190 degrees C).

3. Fry half of the cauliflower florets in the hot oil until they turn golden brown, about 8 minutes. Drain on a paper towel-lined plate. Repeat with the remaining florets. Serve immediately with the tahini sauce.

Nutritional Information

Amount Per Serving  Calories: 301 | Total Fat: 29.2g | Cholesterol: 0mg

More Middle Eastern Recipes:

Muhammara with Crudites
White Bean Hummus
White Bean and Roasted Eggplant Hummus
Spicy Hummus: Quick Chickpea Spread
Babaganoush
Chunky Vegetable Hummus Spread

Save and share Fried Cauliflower with Tahini Sauce Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Chipotle Hummus Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Chipotle Hummus Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chipotle Hummus.

A modification of the traditional hummus recipe from the Grit Restaurant Cookbook.

Yield: 4 , Total Time: 42 minutes

Ingredients

2 15.5-oz cansGarbanzo beans; (chickpeas) drained, with liquid reserved
2 teaspoons Cumin powder
3/4 teaspoon Black Pepper; freshly ground
3/4 teaspoon Salt
1/3 cup Fresh Lemon Juice
1/4 cup Extra Virgin Olive Oil
1 teaspoon Fresh garlic; chopped
1/3 cup Tahini; (sesame seed paste)
4 whole Chipotle chiles in adobo sauce; (use more or less to taste)
2 teaspoons Adobo sauce from canned chipotle chiles; (use more or less to taste)

Preparation

Puree all ingredients except bean liquid in a food processor. Gradually add the minimum amount of chickpea liquid required to give the mixture a thick, creamy, smooth consistency. Blend until all graininess is gone. Cover and refrigerate at least 1 hour.

Note: Using 4 chiles makes this hummus mildly spicy.

More Middle Eastern Recipes:

Hummus with Preserved Lemon and Sun-Dried Tomatoes
White Bean Hummus
White Bean and Roasted Eggplant Hummus
Spicy Hummus: Quick Chickpea Spread
Babaganoush
Chunky Vegetable Hummus Spread

Save and share Chipotle Hummus recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Hummus with Preserved Lemon and Sun-Dried Tomatoes Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Hummus with Preserved Lemon and Sun-Dried Tomatoes Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Hummus with Preserved Lemon and Sun-Dried Tomatoes.

 You can pick up jars of preserved lemon at Middle Eastern markets, or prepare our Quick Preserved Lemons (find the recipe at CookingLight.com). Be sure to use tahini made with toasted sesame seeds for the best flavor. Serve as a dip with pita bread.

YIELD: 12 servings (serving size: 1/4 cup)

Ingredients

1 cup dried chickpeas (garbanzo beans)
6 cups water
1/2 cup sun-dried tomatoes, chopped
1/4 cup tahini (sesame seed paste)
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
2 tablespoons diced preserved lemon, divided
1 tablespoon chopped fresh parsley
1 tablespoon extra-virgin olive oil

Preparation

1. Sort and wash chickpeas; place in a bowl. Cover chickpeas with water to 2 inches above chickpeas; cover and let stand 8 hours. Drain.

2. Combine chickpeas and 6 cups water in a large saucepan; bring to a boil. Reduce heat, and simmer 2 hours or until very tender. Drain in a colander over a bowl; reserve 2/3 cup cooking liquid.

3. Place tomatoes in a bowl; cover with boiling water. Cover and let stand 20 minutes or until tender; drain. Set aside 1 tablespoon tomatoes.

4. Combine chickpeas, reserved 2/3 cup cooking liquid, tahini, juice, salt, cumin, pepper, and garlic in a food processor; process until smooth.

5. Stir in tomatoes and 1 tablespoon preserved lemon. Spoon mixture onto a serving plate; spread to a 3/4-inch thickness. Sprinkle with reserved 1 tablespoon tomatoes, remaining 1 tablespoon preserved lemon, and parsley. Drizzle with oil.

Nutritional Information (Amount per serving)

Calories: 105
Calories from fat: 41%
Fat: 5g
Saturated fat: 0.6g
Monounsaturated fat: 2.1g
Polyunsaturated fat: 1.8g
Protein: 4.3g
Carbohydrate: 12.5g
Fiber: 3.2g
Cholesterol: 0.0mg
Iron: 1.5mg
Sodium: 229mg
Calcium: 29mg

Joan Nathan, Cooking Light December 2008

More Middle Eastern Recipes:

White Bean Hummus
White Bean and Roasted Eggplant Hummus
Spicy Hummus: Quick Chickpea Spread
Babaganoush
Chunky Vegetable Hummus Spread
Hummus Salad Plate

Save and share Hummus with Preserved Lemon and Sun-Dried Tomatoes Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Muhammara with Crudites Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Muhammara with Crudites Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Muhammara with Crudites.

Muhammara is a sweet-spicy Middle Eastern dip made from roasted bell pepper, walnuts, and, traditionally, Aleppo pepper and pomegranate molasses. We subbed in readily available crushed red pepper and honey with delicious results.

YIELD: 6 servings (serving size: about 1/2 cup dip, 6 radish halves, 3 carrots, and 3 lettuce leaves)

Ingredients

3 red bell peppers
1/4 cup walnut halves, toasted and divided
1/4 cup plain dry breadcrumbs
3 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1/8 teaspoon ground cinnamon
1 garlic clove
2 tablespoons fresh lime juice
18 radishes, halved
18 baby carrots with tops, trimmed
18 baby lettuce leaves (such as baby romaine)

Preparation

1. Preheat broiler.

2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 20 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 20 minutes. Peel peppers, and discard skins.

3. Place 4 bell pepper halves, 3 tablespoons walnuts, breadcrumbs, and next 8 ingredients (through garlic) in a food processor, and process until smooth. Add remaining 2 bell pepper halves; pulse until coarsely chopped. Spoon dip into a bowl; stir in juice. Top with remaining 1 tablespoon walnuts. Serve with radishes, carrots, and lettuce.

David Bonom, Cooking Light
JUNE 2010

More Middle Eastern Recipes:

White Bean Hummus
White Bean and Roasted Eggplant Hummus
Spicy Hummus: Quick Chickpea Spread
Babaganoush
Chunky Vegetable Hummus Spread
Hummus Salad Plate

Save and share Muhammara with Crudites recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

White Bean Hummus - How to Make White Bean Hummus

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try White Bean Hummus Recipe. Enjoy the Middle Eastern Cuisine and learn how to make White Bean Hummus.

Prep Time: 10 min | Level: Easy | Yield: 6 servings

Ingredients

1 (24-ounce) can cannellini beans (or 1/2 pound dried cannellini beans*)
1 lemon, juiced
1 teaspoon ground cumin
2 garlic cloves, chopped
1/2 cup tahini paste
Salt and pepper
1/2 cup extra-virgin olive oil
 
Directions

*To cook the dried beans, soak them overnight in plenty of water. Drain, put them in a pot, and cover them with fresh water by 1-inch. Bring them to a boil, lower the heat, and simmer until they are tender, about 30 to 40 minutes.

Put the beans into the bowl of a food processor. Add the lemon juice, cumin, garlic, tahini paste, and salt and pepper, to taste. Turn the processor on and slowly pour in the olive oil. Process until smooth and thick.

Recipe courtesy George Duran
Show: Ham on the Street - Episode: Food in a Can

More Middle Eastern Recipes:

White Bean and Roasted Eggplant Hummus
Spicy Hummus: Quick Chickpea Spread
Babaganoush
Chunky Vegetable Hummus Spread
Hummus Salad Plate
Reduced-fat Hummus

Save and share White Bean Hummus recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

White Bean and Roasted Eggplant Hummus

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try White Bean and Roasted Eggplant Hummus Recipe. Enjoy the Middle Eastern Cuisine and learn how to make White Bean and Roasted Eggplant Hummus.

Cook Time: 25 min |  Level: Easy | Yield: 4 to 6 servings

Ingredients

1 (1 1/2-pound) eggplant or 3 Japanese eggplants, trimmed and cut into 2-inch pieces
Olive oil, for drizzling, plus 1/3 cup
Kosher salt, for seasoning, plus 1/2 teaspoon
Freshly ground black pepper, for seasoning, plus 1/4 teaspoon
1 (15-ounce) can cannellini beans, drained and rinsed
1/3 cup loosely packed fresh flat-leaf parsley
3 tablespoons fresh lemon juice (from about 1 lemon)
1 clove garlic
1 hothouse cucumber, cut into 1/4-inch thick slices

Directions

Preheat the oven to 450 degrees F and place an oven rack in the middle.

Place the eggplant on a parchment paper-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 to 25 minutes until golden brown. Set aside to cool.

In the bowl of a food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse until the mixture is coarsely chopped. With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy. Season with salt and pepper, to taste.

Place the hummus in a dipping bowl and serve with the cucumber slices. Alternatively, spoon the hummus over the cucumber slices and arrange on a serving platter.

Recipe courtesy Giada De Laurentiis, 2008
Show: Giada at Home - Episode: Bridal Shower

More Middle Eastern Recipes:

Spicy Hummus: Quick Chickpea Spread
Babaganoush
Chunky Vegetable Hummus Spread
Hummus Salad Plate
Reduced-fat Hummus
Hummus without Tahini

Save and share White Bean and Roasted Eggplant Hummus recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Spicy Hummus: Quick Chickpea Spread

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Spicy Hummus: Quick Chickpea Spread Recipe. Enjoy the Middle Eastern Cuisine 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
Show: 30 Minute Meals - Episode: Curry in a Hurry

More Middle Eastern Recipes:

Babaganoush
Chunky Vegetable Hummus Spread
Hummus Salad Plate
Reduced-fat Hummus
Hummus without Tahini
Moroccan Whole Chickpea Hummus

Save and share Spicy Hummus: Quick Chickpea Spread

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Eggplant with Yogurt and Dill

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Eggplant with Yogurt and Dill Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Eggplant with Yogurt and Dill.

Cook Time: 38 min | Level: Easy | Yield: 4

Directions

Toss 1 pound chopped eggplant, 3 unpeeled shallots and 3 unpeeled garlic cloves with 1/4 cup olive oil, salt and pepper on a baking sheet. Roast at 400 degrees for 30 minutes. Add some walnuts; bake for 8 more minutes. Cool slightly, then squeeze the shallots and garlic from their skins and chop; toss with the eggplant, nuts, 1/2 cup plain yogurt, fresh dill and salt and pepper.

Photograph by Antonis Achilleos

More Middle Eastern Recipes:

Turkish dumplings
Baked falafel with roasted eggplant salad
Falafel wraps with tzatziki
Crispy Falafel with Yogurt Dip
Baked Falafel Sandwiches with Yogurt-Tahini Sauce
Falafel burgers

Recipe courtesy Food Network Magazine

Save and share Eggplant with Yogurt and Dill recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Babaganoush Recipe - How to Make Babaganoush

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Babaganoush Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Babaganoush.

Cook Time: 20 min | Level: Easy | Yield: 4 (1/3 cup) servings

Ingredients

1 large eggplant (about 1 pound)
1 glove garlic, minced
1/4 teaspoon salt
1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish
2 tablespoons tahini
2 tablespoons lemon juice

Directions

Preheat oven to 450 degrees F.

Prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 20 minutes. Alternatively, grill the eggplant over a gas grill, rotating it around until the skin is completely charred, about 10 minutes. Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth and transfer to a medium bowl.

On a cutting board, work garlic and 1/4 teaspoon salt together with the flat side of a knife, until it forms a paste. Add the garlic-salt
mixture to the eggplant. Stir in the parsley, tahini, and lemon juice. Season with more salt, to taste. Garnish with additional parsley.


2006, Ellie Krieger, All rights reserved
Show: Healthy Appetite with Ellie Krieger - Episode: Thrill of the Grill

More Middle Eastern Recipes:

Lemon-Garlic Chick Pea Dip with Veggies and Chips
Potato Kibbeh in Oven
Meat Kibbeh Akras
Hummus with tahini
Baba Ghanoush Eggplant Dip
Garlic flatbread

Save and share Babaganoush recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Falafel in Pita with Yogurt Sauce

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Falafel in Pita with Yogurt Sauce Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Falafel in Pita with Yogurt Sauce.

Cook Time: 20 min | Level: Easy | Yield: 4 servings

Ingredients

2 tablespoons canola oil, plus extra for frying
1 medium yellow onion, chopped
1 large red bell pepper, chopped
5 cloves garlic, chopped
2 (14-ounce) cans chick peas, drained
1 teaspoon red chili flakes
1 teaspoon ground cumin
1 egg
1 tablespoon salt
1/2 tablespoon freshly ground black pepper
5 tablespoons flour
2 cups freshly chopped parsley leaves
3/4 cup freshly chopped cilantro leaves
Pitas, for sandwich
Toppings: shredded lettuce and chopped tomato, sliced cucumbers
Yogurt Dipping Sauce, recipe follows

Directions

In medium skillet over medium heat, add 2 tablespoons oil and sweat onion and peppers 2 to 3 minutes then garlic and cook until translucent, about 5 minutes.

In a food processor, pulse together chick peas, red chili flakes, ground cumin, the egg, salt and black pepper to form a coarse consistency. Then add flour, parsley, and cilantro. Pulse until mixture starts pulling from the sides of the food processor.

Remove mixture to a large bowl and mix in the onion mixture. Chill falafel until ready to cook.

Roll falafel dough into 1-inch rounds. Then form rounds into an oblong quenelle shape, like a football.

In a thick-bottomed skillet heat 1/2 inch of canola oil over medium heat to 350 degrees F. Cook falafel balls a few at a time, until golden brown, about 5 minutes. Be sure to turn them so they do not burn or stick to the bottom of the pan. Drain on paper towels and sprinkle with salt while still hot.

Open the pita bread to make pockets. Place 3 to 4 falafels inside. Stuff with lettuce tomato and cucumbers and drizzle sauce generously on the inside. Serve immediately.

Yogurt Dipping Sauce:
1 cup plain yogurt
1/2 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon salt
1 tablespoon freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1/2 teaspoon ground cumin

Mix ingredients together in a small bowl and chill until ready to use.

Yield: 1 cup

Recipe courtesy Guy Fieri, 2008
Show: Guy's Big Bite - Episode: Middle East Feast

More Middle Eastern Recipes:

Baked falafel with roasted eggplant salad
Falafel wraps with tzatziki
Crispy Falafel with Yogurt Dip
Baked Falafel Sandwiches with Yogurt-Tahini Sauce
Falafel burgers
Hummus & falafel on Pita Bread

Save and share Falafel in Pita with Yogurt Sauce recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Lemon-Garlic Chick Pea Dip with Veggies and Chips Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Lemon-Garlic Chick Pea Dip with Veggies and Chips Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lemon-Garlic Chick Pea Dip with Veggies and Chips.

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

Ingredients

1 (15-ounce) can chick peas, drained
1 clove garlic, cracked from skin
1 lemon, zested and juiced
4 to 5 sprigs fresh thyme leaves, stripped from stems
Coarse salt and pepper
A few drops hot sauce, to taste
1/4 cup extra-virgin olive oil eyeball it
4 ribs celery from the heart cut into dipping sticks, 4 inches long
1/2 seedless cucumber, cut into sticks
1 red bell pepper, trimmed and cut into sticks
1/2 pint grape tomatoes
1 sack reduced fat gourmet chips (recommended: Terra brand Garlic and Onion Yukon Gold flavor potato chips (50 percent less fat than regular chips))

Directions

Combine the chick peas, garlic, lemon zest and juice, thyme, salt and pepper and hot sauce in food processor. Turn processor on and stream in the extra-virgin olive oil. Transfer the dip t a dish and surround with veggies and chips. That'll keep the munching going on until dinner!

Recipe courtesy Rachael Ray
Show: 30 Minute Meals - Episode: Summer Stunner

More hummus Recipes:

Chunky Vegetable Hummus Spread
Hummus Salad Plate
Reduced-fat Hummus
Hummus without Tahini
Moroccan Whole Chickpea Hummus
Hummus & Vegetable Pita Toasts 

Save and share Lemon-Garlic Chick Pea Dip with Veggies and Chips Recipe
 
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Turkish dumplings recipe - How to make Turkish dumplings

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Turkish dumplings Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Turkish dumplings.

Makes 20

Ingredients

1 small brown onion, grated
200g lean lamb mince
2 tablespoons chopped fresh mint leaves
1 teaspoon sweet mild paprika
1 teaspoon sumac
20 wonton wrappers
small fresh mint leaves and sweet mild paprika, to serve

Yoghurt sauce
1/4 cup plain Greek-style yoghurt
2 garlic cloves, crushed

Method

1. Place onion, mince, mint, paprika, sumac and salt and pepper in a bowl. Mix to combine.

2. Place half the wonton wrappers on work surface. Make dumplings: Spoon 1 heaped teaspoon mince mixture into the centre of each wrapper. Brush edges with cold water. Bring 2 opposite corners together. Press to seal. Repeat to enclose filling. Repeat with remaining wrappers and mince mixture.

3. Place a large steamer lined with baking paper over a wok or large saucepan of simmering water. Cook dumplings, in batches, for 4 to 5 minutes or until cooked through. Transfer to a plate. Cover to keep warm.

4. Make yoghurt sauce: Place yoghurt, garlic and 1 1/2 tablespoons cold water in a bowl. Stir to combine. Drizzle over dumplings. Top with mint leaves and paprika. Serve.

Notes
Nutrition data is per dumpling.

Source
Super Food Ideas - August 2008, Page 62
Recipe by Liz Macri

More Appetizer Recipes...
Potato Kibbeh in Oven 
Meat Kibbeh Akras 
Hummus with tahini 
Baba Ghanoush Eggplant Dip 
Garlic flatbread 
Chickpea & olive dip

World's Top Ten Most Expensive Foods

Save and share Turkish dumplings recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Potato Kibbeh in Oven Recipe - Easy Potato Kibbeh in Oven

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Potato Kibbeh in Oven Recipe. Enjoy the Middle Eastern (Arabic/Lebanese) Cuisine and learn how to make Potato Kibbeh in Oven.

Preparation time : 30 minutes
Cooking time : 1 hour
Serves: 7 persons

Ingredients

4 tablespoons fresh breadcrumbs
4 tablespoons butter, melted

For the potato dough:
6 medium potatoes or 1500 g, not peeled
1½ teaspoons salt
¼ teaspoon ground black pepper
1 egg

For the stuffing:
2 tablespoons vegetable oil
2 medium onions or 250 g, chopped
400 g minced lamb
2 cubes MAGGI® Flavored Mutton Bouillon, crumbled
2 tablespoons pine seeds, toasted
¼ teaspoon ground black pepper
1 teaspoon seven spices

Preparation

Brush 30cm oven tray with 2 tablespoons melted butter and sprinkle with 2 tablespoons bread crumbs then set aside (reserve the remaining butter and bread crumbs).

Boil potato in water until it is cooked. Drain and keep to cool then peel and mash. Mix the mashed potato with salt, black pepper and egg and set aside.

Meanwhile, heat the oil in a saucepan and sauté onion for 2 minutes. Then add the minced meat and fry for 5 minutes or until brown in color. Add the crumbled MAGGI® Flavored Mutton Bouillon cubes, pine seeds and spices. Stir for few seconds or until all are well combined then set aside.

Spread half the quantity of the mashed potato over the prepared oven tray. Spread the stuffing evenly over the potato then the rest of the mashed potato on top.

Sprinkle the remaining bread crumbs on top and spoon over the remaining melted butter.

Bake in a 220°C preheated oven for 20-25 minutes or until top is golden in color.

Serving tips :     Serve this dish with cabbage and tomato salad.

Nutritional Information

Serving tips :     Serve this dish with cabbage and tomato salad.
Preparation time :     30 minutes
Cooking time :     1 hour
Fats :     25.00 g
Protein :     16.00 g
Carbohydrate :     42.00 g
Energy :     451.00 Kcal

Meat Kibbeh Akras Recipe - Lamb kofta recipe - Low-fat kofta curry recipe - Beef kofta with saffron yoghurt

Save and share Potato Kibbeh in Oven Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Meat Kibbeh Akras Recipe - How to make Meat Kibbeh Akras

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern food Recipes) invites you to try Meat Kibbeh Akras Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Meat Kibbeh Akras.


Preparation time :     30 minutes
Cooking time :     20 minutes
Serves: 12 persons

Ingredients

1¾ cups burghul or 350 g, fine
500 g lean minced beef
1 small onion or 100 g, chopped
1 tablespoon fresh mint, chopped
1 teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon ground cinnamon
1 teaspoon ground cumin

For the stuffing:
2 tablespoons vegetable oil
2 medium onions or 250 g, chopped
½ kg minced lamb
2 cubes MAGGI® Mutton Bouillon, crumbled
½ teaspoon seven spices
3 tablespoons pine seeds, toasted
1 teaspoon dried mint
1 tablespoon pomegranate molasses
2 cups vegetable oil or 440 g, for deep frying

Preparation

Wash burghul and drain then cover and set it aside for 1 hour.

Combine in a mixing bowl the prepared burghul, minced beef, onion, mint, salt and spices. Mince the ingredients 3 times using the meat electric mincer (add some cold water to have soft dough if needed). Cover and set in the fridge.

Heat oil in a pan, add onion and cook until tender. Add the minced lamb and stir until cooked and brown in color. Add the crumbled MAGGI® Mutton Bouillon cubes, Arabic seven spices, pine seeds, dried mint and pomegranate molasses and stir to combine well.

With wet hands, take medium sized pieces of the kibbeh dough mixture, form each portion into an oval shape, making a space in the center by pushing your finger through from one end.

Stuff with some cooked lamb mixture, close by pressing firmly.

Fry the kibbeh in hot deep oil until golden brown.

Serve hot with green salad and fresh yogurt.

Nutritional Information

Serving tips :     This dish can be prepared and freezed up to 6 months, and fried before serving.
Preparation time :     30 minutes
Cooking time :     20 minutes
Fats :     26.00 g
Protein :     19.00 g
Carbohydrate :     27.00 g
Energy :     409.00 Kcal

Serving tips :     This dish can be prepared and freezed up to 6 months, and fried before serving. 

More side dish recipes

Hummus with Yogurt Recipe
Roasted Red Pepper Hummus 
Garlic flatbread recipe

Save and share Meat Kibbeh Akras Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Hummus with tahini recipe - How to Make hummus with tahini

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Food Recipes) invites you to try Hummus with tahini recipe. Enjoy Tasty middle Eastern Side Dishes and learn how to make Hummus with tahini.

Ingredients

400g can chickpeas, drained, rinsed
juice of 2 lemons
2 large garlic cloves, crushed
½ cup (140g) tahini paste (see tip)
1 tablespoon extra-virgin olive oil
¼ teaspoon paprika
pita bread, torn, to serve

Method

1. Hummus is traditionally eaten as a dip with pita bread, and it is also a great unsaturated fat alternative to mayonnaise, butter or margarine when you're making sandwiches.
2. 10 Place chickpeas, lemon juice and 2 tablespoons water in a food processor. Process until a smooth paste forms, adding more water if necessary. Add garlic, tahini and salt to taste. Pulse until just combined.
3. 20 Spoon hummus into a bowl and make a slight hollow in centre. Pour in olive oil and sprinkle with paprika. Serve with pita bread.

Hummus Dip Recipe - Hummus without Tahini - Easy Hummus Recipe

Save and share Hummus with tahini recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.