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

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Middle Eastern Chicken Shawarma - How to make Middle Eastern Chicken Shawarma

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

Ingredients - Serves 4

1 tablespoon ground coriander

1 tablespoon ground cumin
1 tablespoon ground cardamom
1 tablespoon chili powder
1 teaspoon smoked paprika
1 tablespoon grill seasoning
Juice of 1 lemon, divided
1 large cloves garlic, grated or finely chopped
5 tablespoons extra-virgin olive oil (EVOO), divided
4 boneless, skinless chicken breasts (about 6 to 8 ounces each)
1 large onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/4 cup tahini
1 1/2 cups Greek yogurt
4 pitas

Preparation

Preheat an indoor or outdoor grill to high.

In a bowl, combine the coriander, cumin, cardamom, chili powder, paprika and grill seasoning. And the juice of half a lemon, the garlic and about 3 tablespoons EVOO and stir until it is paste-like. Slather the mixture all over the chicken until it is well-coated.

Transfer to the grill and cook on each side for 6-7 minutes, until cooked through. Remove from the grill and let the chicken rest before thinly slicing. Once the chicken is working, preheat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Once you see the oil ripple, add the onions and peppers, and season with some salt and pepper.

Cook, stirring frequently, for about 5 minutes until the veggies start to wilt. Once the onions are working make the sauce: In a bowl, combine the juice of the remaining half lemon, the tahini, yogurt, some salt and a small drizzle of EVOO. Mix to combine.

Place the pitas on the grill to warm them and give them a light char, about 1 minute on each side. To assemble, place some of the sliced chicken on each pita, top with some of the pepper and onion mixture, and a good dollop of the yogurt-tahini sauce.

Source Arabic Food Recipes

More Middle Eastern Recipes:

Spicy Chicken Shawarma Salad
Chicken Shawarma
Lamb Shawarma
Hummus Pita Sandwich
Hummus without Tahini
Lebanese Hummus

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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 

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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

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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

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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

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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

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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

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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

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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

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Chunky Vegetable Hummus Spread - How to make Chunky Vegetable Hummus Spread

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

prep time 10 min
total time 10 min
makes 2-1/2 cups or 20 servings, 2 Tbsp. spread and 5 crackers each

Ingredients

1 container (7 oz.) ATHENOS Original Hummus
1/2   of a medium cucumber, peeled, seeded and chopped
1/4 cup chopped red onions
1   plum tomato, chopped
1/4 cup ATHENOS Traditional Crumbled Feta Cheese
  RITZ Crackers Roasted Vegetable

Preparation

Spread hummus onto serving plate.

Top with layers of cucumbers, onions and tomatoes; sprinkle with cheese.

Serve as a spread with the crackers.

Hummus Salad Plate Recipe - Reduced-fat Hummus Recipe - Hummus without Tahini

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Hummus Dip - Middle Eastern Hummus Dip

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

prep time 15 min
total time 1 hr 15 min
Makes 1-1/2 cups dip or 12 servings, 2 Tbsp. dip and 16 crackers each.

Ingredients

1 can (15-1/2 oz.) chickpeas (garbanzo beans), undrained
1/4 cup  chopped onions
2 Tbsp. lemon juice
1/2 tsp.  minced garlic
1/2 tsp. dried basil leaves
1/2 tsp.  hot pepper sauce
WHEAT THINS Original Crackers

Preparation

Drain beans, reserving 1/4 cup liquid.

Place beans, reserved liquid and all remaining ingredients except crackers in food processor or blender; process until smooth. Cover. Refrigerate at least 1 hour before serving.

Serve as a dip with crackers.

Kitchens Tips
Garnish with fresh basil leaves just before serving.

Hummus Dip Recipe - Hummus with Tomato-Mint Salsa Recipe - Hummus without Tahini

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Hummus with Tomato-Mint Salsa Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Dessert Recipes) invites you to try Hummus with Tomato-Mint Salsa Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Hummus with Tomato-Mint Salsa.

This party-worthy dip doubles as a delicious sandwich filling.

Ingredient (Serves 8)

2 medium tomatoes, diced (1 1/2 cups)
1/4 cup diced white onion
2 Tbs. olive oil
2 Tbs. chopped fresh mint
1 1/2 Tbs. lemon juice
1 recipe Classic Hummus (p. 40)

Directions

Stir together tomatoes, diced onion, oil, mint, and lemon juice in small bowl; season with salt and pepper, if desired. Let stand 5 minutes. Spread Classic Hummus in shallow dish, and mound salsa in center.

More hummus dip recipes

Hummus Dip Recipe
Hummus Salad Plate Recipe 
Hummus without Tahini
Apple-Spice Hummus Recipe 
Reduced-fat Hummus Recipe 

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Lebanese Fattoush Salad with Grilled Chicken Recipe

Fattoush is a popular salad in Lebanon made with mixed greens, a lemony vinaigrette and pita bread pieces. Toasting the pita adds crunch and a sprinkle of ground sumac—which grows wild all over Lebanon—adds depth. Let the salad sit for a bit to let the pita soak up the lemony dressing.

Ingredients

Salad

2 6-inch whole-wheat pitas, split
3 tablespoons extra-virgin olive oil, divided
1 1/4 teaspoons ground sumac (see Note), divided
1/4 cup lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large head romaine lettuce, coarsely chopped
2 large tomatoes, diced
2 small salad cucumbers or 1 large cucumber, seeded and diced (peeled if desired)
1/2 cup thinly sliced red onion
1/3 cup thinly sliced fresh mint

Chicken

1 1/2 pounds boneless, skinless chicken breasts, trimmed pounds boneless, skinless chicken breasts, trimmed
1 1/2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

Directions

1. To prepare salad: Preheat oven to 350ºF. Place pita halves rough-side up on a large baking sheet. Brush with 1 tablespoon oil and sprinkle with 1 teaspoon sumac. Bake until golden and crisp, about 15 minutes. When cool, break into bite-size pieces.

2. Whisk lemon juice, salt, pepper and the remaining 2 tablespoons oil and 1/4 teaspoon sumac in a large bowl. Add lettuce, tomatoes, cucumber, onion, mint and the pita pieces; toss to coat. Let stand for 15 minutes.

3. To prepare chicken: Meanwhile, preheat grill to medium-high. Rub the chicken with oil and season with salt and pepper. Grill until no longer pink inside, 3 to 4 minutes per side. (Alternatively, broil chicken 4 to 6 inches from the heat source for about 6 minutes per side.) Slice the chicken thinly and serve on top of the salad.

4. Note: The tart berries of the sumac bush add another element to many Middle Eastern dishes. Find them whole or ground in Middle Eastern markets or online at kalustyans.com or lebaneseproducts.com.

Recipe Nutrition
Per serving: 295 calories; 12 g fat (2 g saturated fat, 7 g mono unsaturated fat); 63 mg cholesterol; 21 g carbohydrates; 27 g protein; 5 g fiber; 473 mg sodium; 693 mg potassium Nutrition Bonus: Vitamin A (120% daily value), Vitamin C (60% dv), Folate (38% dv), Iron & Potassium (20% dv).

recipe source
eatingwell

Lamb cutlets with fattoush - Fattoush Recipe - Moroccan lamb steaks with fattoush

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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

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Baba Ghanoush Eggplant Dip Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Food Recipes) invites you to try Baba Ghanoush Eggplant Dip recipe. Enjoy cooking tasty and easy Middle Eastern food and learn how to make Baba Ghanoush Eggplant Dip.

This traditional Middle Eastern appetizer tastes very rich without being highly caloric.

Serving Size: cup
Servings: 8

Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients

1 1/2 pounds eggplant (more or less)
3 tablespoons tahini (sesame paste)
3 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon salt
2 cloves garlic, minced or pressed
optional garnishes: minced parsley, tomato, paprika

Preparation

Grill the eggplant over direct heat, after pricking in several places with a fork, until it is blackened and collapsed. This will take from 30 - 45 minutes, depending on the size of the eggplant and how hot the grill is.

Scrape the soft flesh from the skin (leaving a few bits of blackened skin will add to the nice smokey flavor) and purèe in a food processor with the rest of the ingredients.

Garnish as desired. Serve with wedges of pita bread, crackers, etc.

TIP: Eggplants can also be oven-roasted at 400°F for 30 - 45 minutes, or until soft and collapsed.

From Recipetips

Roasted Eggplant Spread Recipe - Eggplant Baba Ganoush Recipe - Middle Eastern Eggplant Salad Recipe

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Eggplant Baba Ganoush Recipe - Recipe for Eggplant Baba Ganoush

Easy recipe for Eggplant Baba Ganoush dip. Learn how to make healthy Authentic Lebanese eggplant baba ganoush. This dip for baba ganoush is served as an appetizer with pita bread.

Baba ganoush is a dip like hummus, but it is a completely different experience. It is regularly found on nearly every Middle Eastern table. In this recipe the eggplants are grilled, however they can also be fried. During the month of Ramadan, baba ganous is eaten every day. In the past the eggplants would be pounded and mixed with all other ingredients by hand in a large copper bowl. I can remember my mother assigning me the task of garlic crusher.

Ingredients (serves 4-6 people)

• 2 eggplants
• 1/3 cup tahini (sesame paste)
• 3 ounces plain yogurt
• 1-2 teaspoons of salt or to taste
• 2 tablespoons lemon juice
• 1 1/2 tablespoons pomegranate paste (optional)

For garnish:

• Paprika
• Sweet red peppers
• Parsley
• Pomegranate seeds
• Walnuts

Preparation

• Grill the eggplants.
• Stick the eggplants on a couple of skewers and grill over an open flame (I place them on the naked flame of my gas stove). This is the best way to obtain that great smoky flavor (you can put them under the grill if you like). The skin will blacken and wither with the heat, keep turning them until the eggplants’ skin is soft all over to the touch and a skewer can easily cut through the vegetables.
• As soon as this happens, take them off the flame and put them in a pot filled with cold water (this will help to cool the eggplants and make it easier to peel them).
• Peel the eggplants (I found it helps also to peel them under cold running water).
• Discard the burnt skin and put the pulp in a strainer to preferably leave overnight in the fridge. This will ensure that the excess water is removed.

(Instead of grilling, you can deep or shallow fry your eggplants until golden. Then continue on with preparation. Using this method however, you do not get that smoky taste which is so typical of this dish.)

• Cut the eggplants into small pieces and then pound to a rough pulp (you don’t want it too smooth, it’s good to have some texture left).
• As you add the other ingredients make sure you incorporate them one by one into the mixture.
• First, add the tahini, then the yogurt if you wish (yogurt will help take some of the bitterness of the vegetables away, but if you like that bitter taste don’t add any yogurt).
• Now add the lemon juice and the salt (to taste).
• If you prefer a sweeter taste I found that adding pomegranate paste works very well.

Serving Baba Ganoush

• Place the mixture in a dish and smooth it out to cover the dish. Garnish with paprika, parsley leaves, wedges of sweet red pepper, pomegranate seeds and walnuts (walnuts go extremely well with this dish). Finish off with a dash of olive oil. Like hummus, baba ganoush will keep for a couple of days in the fridge. Don’t forget to cover with plastic wrap.

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Lebanese Hummus - Lebanese Hummus Recipe

Recipe for preparing authentic Lebanese hummus. Hummus has its history as a “food of the poor,” because it’s very filling and fairly nutritious, and yet this chickpea dish has now become a staple eaten throughout the Middle East, showing up on every table at every meal at every level of society. Hummus even shows up regularly on Western appetizer lists and buffet tables.

When I was growing up, my father used to go to the shop to have our hummus made to taste. You could even provide your own tahini (sesame paste) and lemon juice. While making it, the shopkeeper would let you taste it so that it could be prepared exactly how you wanted it...a little more lemon, or a bit more salt. This personalized approach to hummus may be a thing of the past, however, it is still usual to pop out to buy your hummus freshly made in a neighborhood shop...and it’s delicious!

Hummus must have a smooth, velvety texture: this is absolutely essential! In order to achieve this, you need to skin the chickpeas -- not as hard as it may sound!!

Ingredients (Serves 4 to 6 people)

• 20 ounces (1 ¼ pound) of dried chick peas (also known as garbanzo beans) (Note: Do not use canned chickpeas, they are too soft!)
• 1 tablespoon of baking soda
• 6 ounces of tahini (sesame paste)
• 6 ounces of lemon juice (very cold: add icy water to achieve this)
• Salt

For garnish:

• Paprika
• Sweet red peppers
• Parsley
• Olive oil

Soaking the Chickpeas

It is a good idea to sort through your chickpeas before you boil them to remove any disfigured or bad chickpeas.

Soak the dried chickpeas overnight with a lot of water (cover them completely, use twice the amount of water vs. the volume of chickpeas).

The next day, rinse the chickpeas well with cold water.

Cooking the Chickpeas

• Fill a pot with plenty of water, using the same amount as when you soaked them.
• Add the baking soda, then bring to the boil.
• When the water is boiling turn the heat down and allow to simmer until the chickpeas are cooked, 60 to 90 minutes. You can cover them with a lid, but this is not necessary, just make sure that the water keeps boiling.
• (To check if your chickpeas are cooked, throw one onto the wall. If it sticks, they are cooked!)

Skinning the Chickpeas

• Take the pot off the heat and put it under the cold water tap. The cold water will shock the skins into cracking so that they will easily come off and float to the surface. In order to allow them to float up you need to gently stir the chickpeas and as the skins surface remove them with a slotted spoon. Keep stirring a little and removing the skins that surface until you’ve removed most skins.
• Now strain the chickpeas and leave them in a colander, in the fridge, preferably overnight. This will allow all the excess water to drain.

Preparing the Hummus

• You can pound the chickpeas by hand in a bowl using a pestle; however, a food processor makes things much easier.
• So, place the chickpeas in a food processor until you have a smooth paste, add the tahini (sesame paste) until the mixture become very smooth, but still a little firm.
• At this point add the very cold lemon juice (mix icy water and lemon juice to have an extremely cold juice). By adding very cold lemon juice you will prevent the mixture in the food processor from heating up so much as to affect its taste.
• Finally add salt to taste.
• Now leave the mixture as it is in the processor for 15-20 minutes, this allows it to rest and develop its full consistency. If, when you return to it, you find that it is too thick, just add a little more lemon juice.

Serving the Hummus

• Put the hummus in a dish and sprinkle some paprika, decorate with shapes made out of sweet red pepper, then sprinkle some chopped parsley and finally a dash of olive oil.
• If you have some hummus left over, cover it with plastic wrap and refrigerate it. It will still be delicious the next day.

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Hummus with Yogurt Recipe

Who doesn’t adore hummus. This easy hummus recipe replaces most of the traditional tahini with yogurt. This is a great alternative for those who are watching their weight.

Ingredients

1 15 oz can of chickpeas or garbanzo beans, drained (save liquid)
1-2 cloves garlic, crushed
1 tablespoon lemon juice
1 tablespoon tahini, or low fat peanut butter if you prefer (optional, but if you do not use, increase yogurt by 1 TBLS
1/2 cup plain yogurt
1 teaspoon salt

Preparation
In a food processor combine beans, tahini (if desired), yogurt, garlic, and lemon juice. Blend well. Add salt and cumin and blend to a smooth and creamy dip.

If you hummus is too thick, add a little bit of the liquid from the chickpeas - about a teaspoon at time. Other ways to thin out hummus is by using warm water or olive oil also.

More hummus recipes

Roasted Garlic Hummus
Reduced-fat Hummus Recipe
Hummus & falafel on Pita Bread
How to Make Hummus without Tahini
Hummus Dip - Hummus with Tahini
Hummus Pita - Hummus Pita SandwichRecipe

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Roasted Red Pepper Hummus - Roasted Red Pepper Hummus Recipe

Recipe for a spicy version of hummus made with roasted red peppers. Roasted red pepper hummus make an excellent middle-eastern appetizer.

This hummus can be made 1 day ahead. Keep it refrigerated, and bring to room temperature before serving. Tahini is a paste made from sesame seeds and can be found in many grocery stores.

Ingredients

2 cloves garlic, minced
1 (15 ounce) can garbanzo beans, drained
1/3 cup tahini
1/3 cup lemon juice
1/2 cup roasted red peppers
1/4 teaspoon dried basil

Method

In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve.

More hummus recipes

Easy Hummus Recipe
Hummus & falafel on Pita Bread
How to Make Hummus without Tahini
Reduced-fat Hummus Recipe

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