(Cafe Rio-y) Creamy Tomatillo Cilantro Dressing

I've had a couple of requests for this recipe, so I figured it would be easier to just post it here.

Oh, how I love Cafe Rio, especially their salads. After trying, combining and tweaking, this is the closest thing to Cafe Rio dressing that I have found. It is delicious, and more than 20 girls and leaders at Girls' Camp agree.  If you're looking for some uber healthy dressing that will extend your life and make you able to complete a triathlon, keep looking.  But, if you are looking for absolute yumminess that spruces up even the dullest of salads, this is for you.  At camp we also discovered that it is a yummy dip for veggies and tortilla chips. 

1 pkg. Hidden Valley Ranch Dressing (dry mix)
1 cup buttermilk
1/2 bunch of cilantro with just the long stems removed
1/2 – 1 small jalapeno (remove seeds and membranes)
1 cup mayo
1 generous tsp. lime juice
2  tomatillos (remove outer papery skin)-the key ingredient in my opinion
1 garlic clove-minced

Blend all ingredients in blender. It tastes best if you make it ahead and let the flavors mix together, but if you're not a planner-like me sometimes-it also tastes great right out of the blender. This makes about 3 cups of dressing.

Summer of Salad

I've been hitting the farmers markets hard this summer. It's now a twice a week habit due to the Wednesday market that I discovered in the Castro. It's a tiny market, only a block long with about 15 vendors at most, so for me, that's perfect. I can be in and out in 10 minutes, depending on what I am looking for. There is one cheese vendor who had tastes of this delicious feta, which I finally bought after a couple of weeks of just tasting it when I walked by. It tastes so salty on its own, but in a salad it gives that perfect tang.

Today's lunch salad consisted of spinach, raw corn (shaved off of the cobb right before composing the salad), tomatoes, cucumber, red onion, and some leftover Israeli couscous from earlier in the week. This would be an easy one to add some cooked chicken to, but it's very satisfying as is, with just a few splashes of olive oil and red wine vinegar, salt and pepper.

One of the many cool things about the farmers market, is that you are assured of eating what is seasonal. For example, stone fruits were in abundance, like this incredible peach from Frog Hollow Farms, but there were no apples or broccoli imported from somewhere where they can grow them or from hothouses. And while it may be more expensive than going to your neighborhood grocery store chain, you are assured that each piece of produce will taste great. And if you know it's going to taste great, you are more likely to eat it than forget about it and end up throwing it away at the end of the week. And I consider that to be a savings in the end.

Cucumber Salad

I came to the conclusion that fish sauce makes everything taste good. Well, almost everything. At lease all savory food. This salad is just cucumber tossed with some mint, fish sauce, a little bit of honey and lemon juice. And it was good and refreshing. I would have added some chopped chilies to make it even better. But the boyfriend can't eat spicy food. So that's what I had to settle for. I don't particularly cucumbers because they make me burp weird. But I cleaned this salad.



Ingredients

• 2 medium cucumbers - peeled, seeded and sliced (To see the cucumbers, I halved them length-wise and scraped the seeds of with a spoon.)


• 1 tablespoon fish sauce


• Juice from 1 lemon


• 1/2 teaspoon honey


• A handful of mint leaves - chopped

Directions

1. Toss everything in a large bowl. Serve immediately.

Parsley Hummus

The next time you want to spice up your plain hummus without the heat of chilies, try this: add a bunch of parsley. Not only that it's pretty, it tasted fresh and awesome (if you like parsley.)



I blended about 2 cups of chickpeas (soaked overnight and cooked in water for about an hour) with about 1/4 cup of Tahini, 2 cloves of garlic and some salt in a food processor. Then added about 1/2 a bunch of fresh parsley.

Pita Bread Salad Recipe

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

YIELD: 4 servings (serving size: 1 3/4 cups)
COURSE: Salads

Ingredients

2 (6-inch) whole-wheat pitas, each cut into 10 wedges
Cooking spray
1 1/2 teaspoons za'atar
1/2 teaspoon salt, divided
3/4 teaspoon chopped garlic
2 tablespoons fresh lemon juice
1/2 teaspoon ground sumac
3 tablespoons extra-virgin olive oil
2 cups chopped cucumber
2 cups chopped tomato
1/2 cup loosely packed fresh flat-leaf parsley, chopped
1/4 cup thinly diagonally sliced green onions
1/4 cup loosely packed fresh mint, chopped
1/4 teaspoon black pepper

Preparation

1. Preheat oven to 350°.

2. Arrange pita wedges in a single layer on a baking sheet; lightly coat with cooking spray. Sprinkle pita evenly with za'atar and 1/4 teaspoon salt. Bake at 350° for 15 minutes or until crisp and golden. Cool and break into 1-inch pieces.

3. Combine remaining 1/4 teaspoon salt and garlic on a dry surface. Mash with the side of a knife to form a paste. Combine garlic mixture, juice, and sumac in a large bowl; stir with a whisk. Slowly whisk in olive oil. Add cucumber and remaining ingredients to bowl; toss well to coat. Let stand 10 minutes. Add pita pieces; toss well to coat. Serve immediately.

Ivy Manning, Cooking Light
SEPTEMBER 2009

 More Middle Eastern Recipes:

Lamb kofta with fattoush - How to make lamb kofta with fattoush
Spice Rubbed Lamb Pops
Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous
Turkish lamb, feta & spinach melts
Haloumi kebabs with feta and herb dip
Lamb kebabs with Dijonnaise potatoes

Save and share Pita Bread Salad Recipe

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Lamb rissoles with tabouli and hommus

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

Ingredients (serves 4)

650g lamb mince
1 egg, lightly beaten
1 cup rolled oats
1/4 cup roasted capsicum and sweet chilli spread (we used IXL brand)
olive oil cooking spray
400g tabouli (see note)
2/3 cup hommus
Lebanese bread rounds, quartered, to serve

Method

1. Combine mince, egg, oats and capsicum spread in a large bowl. Season with salt and pepper. Using damp hands, mix well to combine. Using 1/4 cup mixture at a time, roll into 12 balls. Flatten slightly. Place rissoles on a plate. Cover and refrigerate for 30 minutes, if time permits.
  
2. Heat a barbecue plate or chargrill over medium-low heat. Spray both sides of rissoles with oil. Cook, turning occasionally, for 12 to 15 minutes or until cooked through. Remove to a plate. Serve with tabouli, hommus and bread.

Notes
You can find tabouli in the deli section of the supermarket.

Source
Super Food Ideas - February 2008, Page 67
Recipe by Claire Brookman

More Middle Eastern Recipes:

Spice Rubbed Lamb Pops
Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous
Turkish lamb, feta & spinach melts
Haloumi kebabs with feta and herb dip
Lamb kebabs with Dijonnaise potatoes
Lamb kebabs

Save and share Lamb rissoles with tabouli and hommus recipe

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Lamb kofta with fattoush - How to make lamb kofta with fattoush

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

Cooking Time 10 minutes

Ingredients (serves 4)

500g lean lamb mince
1/2 small brown onion, grated
1 garlic clove, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
olive oil cooking spray
2 pita breads, split in half
1 cup flat-leaf parsley leaves, chopped
1 cup mint leaves, chopped
1 Lebanese cucumber, chopped
1 green capsicum, chopped
2 tomatoes, chopped
3 green onions, sliced
2 teaspoons extra-virgin olive oil
1/2 lemon, juiced
1/2 teaspoon sumac spice

Method

1. Place mince, onion, garlic, cumin and coriander in a bowl. Using your hands, mix until well combined. Divide mixture into 8 portions. Roll into 12cm-long sausages.
  
2. Heat a non-stick frying pan over medium heat. Spray lamb kofta with oil. Cook, turning occasionally, for 8 minutes or until browned and cooked through.
  
3. Meanwhile, preheat grill on high heat.Grill bread on both sides until toasted and crisp. Allow to cool. Break into large pieces.
  
4. Combine parsley, mint, cucumber, capsicum, tomato and green onion in a large bowl. Drizzle with oil and 1 tablespoon lemon juice. Sprinkle with sumac. Season with salt and pepper. Add bread. Toss gently to combine. Serve with lamb kofta.

Source
Super Food Ideas - November 2005, Page 32
Recipe by Tracy Rutherford

More Middle Eastern Recipes:

Spice Rubbed Lamb Pops
Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous
Turkish lamb, feta & spinach melts
Haloumi kebabs with feta and herb dip
Lamb kebabs with Dijonnaise potatoes
Beef kofta with saffron yoghurt 

Save and share Lamb kofta with fattoush recipe

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Lamb couscous burgers with hummus & couscous tabouli

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Lamb couscous burgers with hummus & couscous tabouli Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lamb couscous burgers with hummus & couscous tabouli.

Cooking Time 25 minutes

Ingredients (serves 4)

1 tbs olive oil
1 red onion, halved, finely chopped
1 tbs Middle Eastern spice (McCormick brand)
250ml (1 cup) cold water
190g (1 cup) couscous
500g lamb mince
1 egg, lightly whisked
Salt & freshly ground black pepper
1 x 250g punnet cherry tomatoes, halved
1 cup loosely packed coarsely chopped fresh mint
1/2 cup loosely packed coarsely chopped fresh continental parsley
1 tbs fresh lemon juice
1 (about 40cm long) Turkish pide, cut crossways into 4 equal portions, each portion split
Mixed lettuce leaves, to serve
200g bought marinated chargrilled eggplant, drained on paper towel, to serve
Bought hummus, to serve

Method

1. Heat oil in a frying pan over medium heat. Add the onion and cook, stirring, for 2 minutes or until soft. Add the spice mix and cook, stirring, for 1 minute or until fragrant. Add the water and bring to the boil. Remove from heat. Add the couscous and stir with a fork to combine. Cover and set aside for 2 minutes or until the liquid is absorbed. Stir with a fork to separate the grains. Set aside for 2 minutes to cool.

2. Combine one-third of the couscous with the mince and egg in a bowl. Season with salt and pepper. Divide mixture into 4 portions and shape into 10cm patties.
  
3. Heat a large non-stick frying pan over medium-high heat. Add the patties and cook for 3 minutes each side or until brown and cooked through. Transfer to a plate and cover with foil to keep warm.
  
4. Meanwhile, combine the remaining couscous, tomato, mint, parsley and lemon juice in a medium bowl. Taste and season with salt and pepper.
  
5. Toast pide. Place 1 pide half, cut-side up, on each serving plate. Top with lettuce, eggplant and patties. Top with a dollop of hummus and serve with remaining pide and tabouli.

Source
Good Taste - March 2004, Page 90
Recipe by Sarah Hobbs

More Middle Eastern Recipes:

Hummus Dip
Moroccan Whole Chickpea Hummus
How to Make hummus with tahini
Lamb, tabouli and hommus wrap
Joanne's Lebanese lamb skewers
Summer couscous salad
  
Save and share Lamb couscous burgers with hummus & couscous tabouli recipe 

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10-minute couscous salad recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try 10-minute couscous salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make 10-minute couscous salad.

This makes a great lunchbox filler for a day out and is equally good at home from the fridge

Easy
Serves 2
Prep 10 mins
Vegetarian

Ingredients

100g couscous
200ml hot low salt vegetable stock (from a cube is fine)
2 spring onions
1 red pepper
½ cucumber
50g feta cheese , cubed
2 tbsp pesto
2 tbsp toasted pine nuts

Method

1. Tip couscous into a large bowl, pour over stock. Cover, then leave for 10 mins, until fluffy and all the stock has been absorbed. Meanwhile, slice the onions and pepper and dice the cucumber. Add these to the couscous, fork through pesto, crumble in feta, then sprinkle over pine nuts to serve.

327 kcalories, protein 13g, carbohydrate 33g, fat 17 g, saturated fat 5g, fibre 2g, sugar 7g, salt 0.88 g

Recipe from Good Food magazine, August 2009.

More Couscous Recipes:

Summer couscous salad
Herby salmon & couscous parcels
Chicken Tagine with Couscous
Moroccan-style couscous with roast beef
Moroccan Couscous with Chicken and Prunes
Traditional Moroccan Couscous with Chicken 

Save and share 10-minute couscous salad recipe

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Summer couscous salad recipe

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

Easy
Serves 4
Easily doubled
Cook 40 mins
Vegetarian

A Middle Eastern treat, ready in minutes

Ingredients

250g couscous
250ml vegetable stock , boiling
400g can chickpeas , drained and rinsed
1-2 tbsp vegetable or olive oil
300g courgettes , sliced on the slant
300g small vine-ripened tomatoes , halved
250g pack halloumi cheese , thickly sliced and then halved lengthways

FOR THE DRESSING

125ml olive oil
3 tbsp lime juice
2 large garlic cloves , finely chopped
2 tbsp chopped fresh mint
½ tsp sugar

Method

1. Tip the couscous into a bowl, pour the boiling stock over and mix well with a fork. Cover with a plate and leave for 4 minutes. Meanwhile, tip all the dressing ingredients into a bowl and mix well. Fluff up the couscous with a fork, stir in the chickpeas and follow with half the dressing. Mix well and pile on to a large serving dish.

2. Heat 1 tbsp oil in a large frying pan and fry the courgette slices over a high heat for 2-3 minutes until dark golden brown. Lift out on to kitchen paper. Now put the tomatoes cut-side down into the pan, and cook for another couple of minutes until tinged brown on the underside. Top the couscous with the courgettes and then the tomatoes.

3. If the pan is dry, pour in a little more oil and heat it up, then add the halloumi strips and fry for 2-3 minutes, turning them over from time to time, until crisp and sizzled brown. Pile on top of the tomatoes, and drizzle with the remaining dressing. Serve as soon as possible.

Nutrition Per Serving
721 kcalories, protein 23g, carbohydrate 47g, fat 50 g, saturated fat 14g, fibre 4g, sugar 1g, salt 2.86 g

Recipe from Good Food magazine, June 2003.

More Couscous Recipes:

Herby salmon & couscous parcels
Chicken Tagine with Couscous
Moroccan-style couscous with roast beef
Moroccan Couscous with Chicken and Prunes
Traditional Moroccan Couscous with Chicken
Chicken and vegetable tagine with lemon couscous 

Save and share Summer couscous salad recipe

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Baked falafel with roasted eggplant salad recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Baked falafel with roasted eggplant salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Baked falafel with roasted eggplant salad.

Preparation Time 30 minutes
Cooking Time 40 minutes

Ingredients (serves 4)

165g (3/4 cup) dried chickpeas
1 small brown onion, halved, finely chopped
2 garlic cloves, crushed
1/3 cup firmly packed fresh continental parsley leaves
1/3 cup firmly packed fresh coriander leaves
2 tsp finely grated lemon rind
1 tsp fresh lemon juice
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp baking powder
1 large (about 350g) eggplant, ends trimmed, cut into 2.5cm pieces
3 ripe egg tomatoes, each tomato cut into 6 wedges
Olive oil spray
1 bunch rocket, ends trimmed, washed, dried, leaves torn
1 small red onion, halved, thinly sliced
1/4 cup fresh mint leaves
1/4 tsp sumac
130g (1/2 cup) reduced-fat natural yoghurt (Vaalia brand)
Freshly ground black pepper

Method

1. Place the chickpeas in a large bowl and cover with cold water. Set aside overnight to soak. Drain well.

2. Preheat oven to 200°C. Place the chickpeas, brown onion, garlic, parsley, fresh coriander, lemon rind and juice, ground coriander, cumin and baking powder in the bowl of a food processor and process, scraping down the side of the bowl regularly, until smooth. Set aside for 30 minutes to develop flavours.

3. Line 2 baking trays with non-stick baking paper. Place the eggplant and tomato on separate trays. Spray the eggplant and tomato lightly with olive oil spray. Bake in preheated oven for 25 minutes or until golden brown and tender. Remove from oven. Increase oven temperature to 220°C.

4. Line a baking tray with non-stick baking paper. Divide chickpea mixture into 12 equal portions. Roll each portion into a ball and flatten slightly. Place on the prepared tray and lightly spray with olive oil spray. Bake in oven, turning halfway through cooking, for 15 minutes or until light golden brown.

5. Place the rocket, red onion, mint, sumac, roasted eggplant and roasted tomato in a large bowl and gently toss to combine. Divide salad among shallow serving bowls. Top with the baked falafel and a dollop of yoghurt. Season with pepper and serve immediately.

Notes
Sumac is a tangy, deep-purple spice commonly used in Middle-Eastern cooking. It's available in the spice section of Woolworths supermarkets.
This is a high fibre dish.

Source
Good Taste - September 2005, Page 112
Recipe by Tracy Rutherford

More Middle Eastern Recipes:

Moroccan rissoles with minted cucumber salad
Spiced almond fish with fattoush
Beef, feta and green onion rissoles
Turkish lamb, feta & spinach melts
Haloumi kebabs with feta and herb dip
Cheese and mint rolls

Save and share Baked falafel with roasted eggplant salad recipe

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Moroccan rissoles with minted cucumber salad recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Moroccan rissoles with minted cucumber salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Moroccan rissoles with minted cucumber salad.

Make Monday-night cooking fun - get the kids to help you mix and roll these tasty rissoles, then eat them with soft flat bread.

Cooking Time 30 minutes

Ingredients (serves 4)

500g lean lamb mince
1 zucchini, coarsely grated, excess moisture removed
1 brown onion, coarsely grated
1 garlic clove, crushed
2 tbs currants
2 tsp Woolworths Select Moroccan Seasoning
1/4 cup fresh coriander leaves, chopped
1 egg, lightly whisked
2 tbs vegetable oil
2 Lebanese cucumbers, ends trimmed, thinly sliced diagonally
1 small red onion, halved, thinly sliced
2 tbs mint sauce
70g (1/4 cup) natural yoghurt
1/4 cup fresh coriander leaves, extra
4 pieces Lebanese bread

Method

1. Place mince, zucchini, onion, garlic, currants, seasoning, coriander and egg in a large bowl. Season with salt and pepper. Use your hands to mix until well combined. Divide into 8 equal portions. Shape each portion into a patty.

2. Heat the oil in a large non-stick frying pan over medium heat. Add half the patties and cook for 5 minutes each side or until cooked through. Transfer to a plate and cover with foil. Repeat with the remaining patties, reheating the pan between batches.

3. Meanwhile, combine the cucumber, onion, mint sauce, yoghurt and extra coriander in a bowl. Serve the rissoles with the cucumber salad and bread.

Notes
Cook's tip: To remove excess moisture from the zucchini, use your hands to squeeze the grated zucchini over a bowl.
Serving tip: For a different way to serve, divide rissoles and salad among the Lebanese bread and roll up to enclose.

Source
Good Taste - March 2009, Page 29
Recipe by Heidi Flett

More Middle Eastern Recipes:

Spiced almond fish with fattoush
Beef, feta and green onion rissoles
Turkish lamb, feta & spinach melts
Haloumi kebabs with feta and herb dip
Cheese and mint rolls
Hummus Pita

Save and share Moroccan rissoles with minted cucumber salad recipe

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Spiced almond fish with fattoush recipe - How to make Spiced almond fish with fattoush

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

Ingredients (serves 4)

1/3 cup flaked almonds, finely chopped
1/4 cup dukkah with almonds (see note)
1 teaspoon finely grated lemon rind
4 (150g each) salmon fillets, skin removed, cut into 5cm pieces
vegetable oil, for shallow-frying

Fattoush
1 large Lebanese bread round
2 medium tomatoes, roughly chopped
1 Lebanese cucumber, chopped
1/2 small red onion, halved, thinly sliced
1 cup fresh flat-leaf parsley leaves
2 tablespoons olive oil
2 tablespoons lemon juice

Method

1. Combine almonds, dukkah and lemon rind on a plate. Press fish in mixture to coat. Pour oil into a large frying pan until base is covered. Heat over medium heat. Cook fish for 2 to 3 minutes for medium or until cooked to your liking.

2. Meanwhile, make fattoush Grill bread until browned and crisp. Break into bitesized pieces. Combine tomato, cucumber, onion, parsley, olive oil and lemon juice in a bowl. Add bread. Toss to combine.

3. Serve fish with fattoush.

Notes
Dukkah is an Egyptian spice blend made with roasted nuts, seeds and spices. You can find it in the spices aisle of larger supermarkets.

Source
Super Food Ideas - March 2009, Page 50
Recipe by Cathie Lonnie

More Middle Eastern Recipes:

Beef, feta and green onion rissoles
Turkish lamb, feta & spinach melts
Haloumi kebabs with feta and herb dip
Cheese and mint rolls
Hummus Pita
Middle Eastern Pastries

Save and share Spiced almond fish with fattoush recipe

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Raw Beet and Apple Salad

I thought long and hard about what salad to serve in last weekend's dinner party with all kinds of food restriction. I wanted a simple salad that I could toss and serve but I didn't want anything boring like just tossing greens with oil and vinegar. Then I came across beetroot, red apple and watercress salad from Jamie Oliver. It sounded perfect. I had raw beets a couple of times in restaurant. They were crunchy and sweet and pretty.



The night before the party, I made it for myself. Bless me. The salad tasted earthy - as in it tasted like dirt. Raw beets are really earthy. Lemon juice wasn't strong enough to over power it. But there was no going back. I already did all the shopping. So I went for it with a few changes.

I julienne the beets and apples and tossed the salad in balsamic vinegar instead of lemon juice.

The result was sweet and crunchy (and very pretty) salad. I patted myself in the back 10 times.



Ingredients

• 1 small beet - julienned


• 1 Gala apple - cored and julienned


• A bowl of mix green salad


• A glug of balsamic vinegar


• A glug of extra virgin olive oil


• Salt and pepper

Directions

1. Toss all the ingredients together in a large bowl. Adjust vinegar, oil, salt and pepper to taste. Serve immediately.

Feed a Cold

I was looking for a way to use some blood oranges that I had bought at the market, and I came across this recipe from BHG for a Blood Orange Salad. It marinates while you make the rest of the meal, so all it takes is some quick assembly and time to let it sit. It was really delicious, and I loved the combination of flavors. I might add a little crunch next time, like toasted hazelnuts. A perfect way to get that extra vitamin C when you are under the weather, or just need a dose of sunshine to combat winter blues.

Moroccan blood orange salad

ingredients

• 3 blood oranges, peeled and thinly sliced
• 3 oranges, peeled and thinly sliced
• 1/2 cup thinly sliced green onion
• 1/4 cup imported Italian green olives, pitted
• 2 tablespoons wine vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano, crushed
• 1/4 teaspoon ground cumin
• Lettuce leaves
• 2 tablespoons snipped fresh mint or parsley

directions

Place blood oranges, oranges, green onion, and olives in a shallow serving dish. Sprinkle with vinegar, olive oil, oregano, cumin, dash salt, and dash pepper; toss gently. Let marinate 30 to 60 minutes at room temperature. To serve, arrange mixture on lettuce-lined plates; sprinkle with snipped mint or parsley. Makes 6 side-dish servings.

Beef, feta and green onion rissoles recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Beef, feta and green onion rissoles Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Beef, feta and green onion rissoles.

Quick, easy and delicious -- these beef, feta and green onion rissoles make a great weeknight meal.

Ingredients (serves 4)

750g lean beef mince
1 egg
3 green onions, thinly sliced
1 cup fresh white breadcrumbs
1 teaspoon ground cumin
1/2 cup flat-leaf parsley leaves, finely chopped
150g feta cheese, crumbled
olive oil cooking spray
1 loaf Turkish bread, cut into 4 pieces, halved
1 cup tabouli,
1/2 cup Greek-style yoghurt and lemon wedges, to serve

Method

1. Combine mince, egg, onions, breadcrumbs, cumin, parsley and feta in a large bowl. Season with pepper. Mix well. Using 2 tablespoons mixture at a time, roll mixture into balls to make 16 rissoles. Flatten rissoles slightly.

2. Preheat a greased barbecue plate on medium heat. Cook rissoles, turning occasionally, for 12 to 15 minutes or until cooked through.

3. Spray both sides bread with oil. Barbecue for 1 to 2 minutes each side or until toasted. Transfer to a plate.

4. Place bread on serving plates. Top with tabouli and rissoles. Serve with yoghurt and lemon wedges.

Source
Super Food Ideas - October 2006, Page 65
Recipe by Annette Forrest

More Middle Eastern Recipes:

Turkish lamb, feta & spinach melts
Haloumi kebabs with feta and herb dip
Cheese and mint rolls
Hummus Pita
Middle Eastern Pastries
Oregano & paprika lamb kebabs with Greek salad

Save and share Beef, feta and green onion rissoles recipe 

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Spicy Chicken Shawarma Salad Recipe

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

Shawarma is a Middle Eastern wrap that is filled with spiced meat such as lamb, beef, or chicken.  It is very similar to Greek gyros. Typically served in pita bread, this shawarma is paired with a more diabetes-friendly bed of leafy greens. The chicken works well because it's mild flavor is lends well to this flavorful marinade.

Ingredients:

3 Tablespoons minced fresh parsley
3/4 teaspoon salt
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
7 Tablespoons plain low-fat Greek yogurt
2 Tablespoons fresh lemon juice
4 garlic cloves, minced
2 Tablespoons extra-virgin olive oil
1 1/2 pounds boneless, skinless chicken breast meat, thinly sliced
1 bunch of lettuce, cleaned and chopped
1 cup chopped cucumber
1 cup chopped tomato
Lemon vinaigrette (recipe follows)

Directions:

Combine the parsley, salt, red pepper flakes, ginger, cumin, and coriander in a large bowl and mix to combine.  Stir in the yogurt, lemon juice and garlic cloves.  Add the chicken to the bowl and stir to coat.  Let sit in the refrigerator to marinate for at least an hour, or overnight.

Heat the oil in a large skillet over medium-high heat.  Working in batches, add the marinated chicken pieces to the skillet.  You don't want to overcrowd the pan so the chicken can brown.  Cook the chicken, stirring frequently, for about 6 minutes or until browned and cooked through.  Remove the chicken from the pan and place on a plate lined with paper towels.  Put some more oil in the pan and repeat the process until all the chicken is cooked.    

In a salad bowl, mix the lemon vinaigrette.  Add the cleaned lettuce leaves, the cucumbers, tomatoes and chicken.  Mix to combine. 

Servings: 4

Nutrition Information: Amount Per Serving Without Vinaigrette

Calories:  209
Carbohydrates:  9g
Fiber:  2g
Sugars: 4g
Total Fat:   9g
Saturated:  2g
Trans:  0g
Sodium:  543mg
Protein:  24g

Lemon Vinaigrette

Ingredients:

1 Tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

Directions:

In a salad bowl, whisk together the mustard, lemon juice, salt, and pepper.  Slowly whisk in the olive oil to combine.

Servings: 4

Nutrition Information: Amount Per Serving for Vinaigrette

Calories:  126
Carbohydrates:  2g
Fiber:  0g
Sugars: 0g
Total Fat:   14g
Saturated:  2g
Trans:  0g
Sodium:  310mg
Protein:  0g


More Middle Eastern Recipes:

Chicken Shawarma
Lamb Shawarma
Hummus Pita Sandwich
Hummus without Tahini
Lebanese Hummus
Potato Kibbeh in Oven

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Asian Noodle Salad

Here is the link to the salad from playgroup. I have to thank Lynette for introducing me to this recipe. I went over at her house one afternoon right as she had finished making this salad and since it looked so good she was nice enough to send some home with me. I have to admit that I did not share one bit of the salad with anyone in my family. It really was to good to share.

For the salad at playgroup, I didn't stray to far from the original recipe but I did use regular green cabbage vs. napa cabbage, I didn't have any ginger so I left that out of the salad and I used 1 jalapeno instead of 2.

Enjoy!

Salsa Chicken

I really enjoyed this dinner from Monday night, and it was made when I had very little in the house in terms of groceries, and with no planning. It was easy to make, healthy, and very tasty - just the kind of thing I want on a weekday night. The only thing is that you have to start the chicken early - it really does have to simmer for 2 hours. I would imagine that it would be an ideal candidate for a slow cooker. Be sure to use spicy salsa, as it will mellow with cooking.

To dress the salad, I used one of my favorite dressings from Williams Sonoma. It has a nice sweetness that offsets the spiciness of the chicken. I topped it with some black beans that I cooked with scallions, sour cream, and cilantro. Dinner is served!

Salsa Chicken

• 4 chicken breasts
• 2 cups salsa - the spicier, the better
• 3 cups chicken broth

Bring salsa and chicken broth to a boil.

Add chicken breasts.

Reduce to a simmer.

Cook for 2 hours.

Shred chicken apart with 2 forks.

Chile-Lime Vinaigrette

• 3 T. fresh lime juice
• 1 T. honey
• 4 T. canola oil
• 1/4 t. minced garlic
• 1/4 t. ground cumin
• 1/2 t. crushed red chiles
• 1 T. finely chopped fresh cilantro

Assemble all ingredients and blend or shake to combine.

Roasted Acorn Squash and Spinach Salad

The only work needed for this salad was to cut open the squash and chop it up. And it was totally worth the work. The salad tasted simple and clean with nutty crunch from toasted almonds, sweetness from the squash and freshness from lemon juice. I even got someone who refused to eat squash to finish his plate.



Here's the recipe: Gourmet's Roasted Butternut Squash and Spinach Salad with Toasted Almond Dressing



I got the wrong type of squash but no matter. The salad was delicious.