Tuesday, April 15, 2014

Lamb Meatballs in Tomato Sauce Recipe


The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lamb Meatballs in Tomato Sauce Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Lamb Meatballs in Tomato Sauce.

This recipe can be made weeks ahead and frozen in the casserole dish in which it will be heated and served. Allow dish to thaw in refrigerator for two days before cooking. Yield: Makes 10 servings

Ingredients

1 (5.25-ounce) box tabbouleh mix, minus spice packet
2 pounds ground lamb
1 yellow onion, finely chopped
1 large garlic clove, finely chopped
1 tablespoon dried mint flakes
1 tablespoon dried parsley flakes
1 1/2 teaspoons salt
3/4 teaspoon freshly ground pepper, divided
3/4 teaspoon ground cumin, divided
1/2 teaspoon ground cinnamon, divided
4 tablespoons extra-virgin olive oil
2 (15-ounce) cans tomato sauce
2 large whole bay leaves

Preparation

1. Place tabbouleh in a large heatproof bowl; add 1 cup boiling water, cover, and let stand 30 minutes. Add lamb, next 5 ingredients, 1/2 teaspoon pepper, 1/2 teaspoon cumin, and 1/4 teaspoon cinnamon. Mix well with hands, and shape into golf ball-size meatballs. Lightly spritz meatballs with cooking spray.

2. Coat a large heavy pot or Dutch oven with cooking spray, add 2 tablespoons olive oil, and heat 2 minutes over high heat. Brown meatballs in 3 batches over medium-high heat, about 5 minutes per batch, shaking pot so meatballs brown evenly. Add remaining olive oil as needed. Drain browned meatballs on paper towels.

3. Deglaze pot with 1 cup water, cooking 2 minutes over medium heat and stirring to loosen browned particles. Add tomato sauce, bay leaves, and remaining pepper, cumin, and cinnamon. Bring to a boil, and return meatballs to pot; cover and simmer 10 minutes. Discard bay leaves, and serve meatballs and sauce warm, or freeze.

Note: If freezing, cool meatballs in sauce 30 minutes, transfer to a shallow 4-quart freezer-to-oven casserole dish, and cover with aluminum foil; label and date the container. To reheat thawed meatballs, bake, still wrapped in foil, at 350° for 45 minutes or until warm.

Suzanne Williamson Pollak, MyRecipes
MAY 2007


More Middle Eastern Food Recipes:    
 
Moroccan meatballs with herb couscous recipe 
Kibbeh Meatballs with Spiced Yogurt Sauce recipe 
Lamb kofte tagine recipe 
Home-style doner kebab recipe 
Paprika lamb kebab wraps recipe 
Lamb kofta with fattoush recipe 

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Monday, March 31, 2014

Lebanese Grilled Eggplant Dip Recipe

Photo: Lebanese Grilled Eggplant Dip Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lebanese Grilled Eggplant Dip  Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Lebanese Grilled Eggplant Dip .

Serves 4
Yields 2 cups

by Judith Fertig from Fine Cooking
Issue 124

Serve this rich, smoky dip with pita chips, crackers, or crudités. If you don’t have any za’atar (a Middle Eastern spice blend), you can substitute 1/4 tsp. dried thyme.
1 large eggplant, trimmed and sliced lengthwise into 6 1/2-inch-thick slices
1 Tbs. extra-virgin olive oil; more for brushing
Kosher salt and freshly ground black pepper
1/4 cup tahini
1/4 cup Greek yogurt
3 Tbs. fresh lemon juice
1 tsp. minced garlic
1/4 tsp. za’atar
Aleppo pepper or paprika

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the eggplant slices with oil and season with salt and pepper.

Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to grill until the eggplant is tender, about 2 minutes more.

Put the eggplant in a  food processor with the tahini, yogurt, lemon juice, garlic, za’atar, remaining 1 Tbs. oil, and 1/2 tsp. salt. Pulse until well combined; there should be very small pieces of eggplant visible.

Season to taste with more salt and let sit for at least 15 minutes before serving to let the flavors meld. Garnish with a sprinkle of Aleppo pepper or paprika.
Make Ahead Tips

The spread can be made and refrigerated up to 1 day ahead.Return to cool room temperature to serve.

nutrition information (per serving):
Calories (kcal): 160; Fat (g): 13; Fat Calories (kcal): 120; Saturated Fat (g): 2.5; Protein (g): 4; Monounsaturated Fat (g): 6; Carbohydrates (g): 9; Polyunsaturated Fat (g): 4; Sodium (mg): 150; Cholesterol (mg): 5; Fiber (g): 3;

Photo: Scott Phillips
 


More Middle Eastern Food Recipes:  

Smoky Eggplant & White Bean Dip with Pita Crisps Recipe 
Seared Strip Steak with Lemony Couscous Tabbouleh Recipe 
Grape Leaves with Pomegranate Molasses
Homemade Cheese
Chicken Drumsticks and Peanuts
Chicken skewers with hommus  
 


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Smoky Eggplant & White Bean Dip with Pita Crisps Recipe

Photo: Smoky Eggplant & White Bean Dip with Pita Crisps Recipe


The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Smoky Eggplant & White Bean Dip with Pita Crisps Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Smoky Eggplant & White Bean Dip with Pita Crisps.

Serves four to six.

Yields 1-1/2 cups dip.

by Allison Ehri Kreitler from Fine Cooking
Issue 83

5 Tbs. extra-virgin olive oil; more for the pan
1-1/2 lb. small eggplant (2 to 3 small), trimmed and cut in half lengthwise
3/4 tsp. plus a generous pinch kosher salt
1/4 tsp. freshly ground black pepper
2 anchovy fillets (optional)
1 small clove garlic
1 cup canned cannellini beans, drained and rinsed
3 pitas (preferably pocketless), each cut into eight wedges
2 Tbs. fresh lemon juice; more to taste
1 Tbs. chopped fresh mint, plus 1 Tbs. small leaves for garnish
2 tsp. chopped fresh oregano
2 Tbs. pine nuts, toasted

Position a rack 4 inches from the broiler element and heat the broiler to high. Line a rimmed baking sheet with foil and grease lightly with oil. Rub the eggplant all over with 2 Tbs. of the oil and sprinkle the flesh side with 1/2 tsp. of the salt and the 1/4 tsp. pepper. Arrange the eggplant, flesh side down, on the baking sheet and broil until the skin is charred and the eggplant flesh is very tender, 20 to 30 minutes.

Meanwhile, if using anchovies, mash them into a paste with the side of a chef’s knife. Roughly chop the garlic, sprinkle it with a generous pinch of kosher salt, and mash it into a paste with the side of a chef’s knife. Transfer the anchovy and garlic pastes to a food processor and add the beans, 2 Tbs. of the oil, and 1 Tbs. water. Purée until smooth.

When the eggplant is done, set it aside to cool briefly. Meanwhile, in a medium bowl, toss the pita wedges with the remaining 1 Tbs. oil and 1/4 tsp. salt. Arrange in a single layer on a baking sheet. Lower the rack so it’s 6 inches from the broiler. Broil the pita wedges until golden brown on both sides, 1 to 2 minutes per side.

Scrape the eggplant flesh from the skin and add the flesh to the puréed beans in the food processor, along with the lemon juice, chopped mint, and oregano. Pulse briefly to form a chunky dip. Adjust the seasoning with more salt, pepper, or lemon juice to taste. Serve sprinkled with the pine nuts and mint leaves, with the toasted pita crisps on the side for dipping.

Serving Suggestions

This is also great with crudités, especially bell peppers and fennel.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 270; Fat (g): 15; Fat Calories (kcal): 130; Saturated Fat (g): 2; Protein (g): 7; Monounsaturated Fat (g): 9; Carbohydrates (g): 31; Polyunsaturated Fat (g): 3; Sodium (mg): 430; Cholesterol (mg): 0; Fiber (g): 8;

Photo: Scott Phillips 


More Middle Eastern Food Recipes:   

Seared Strip Steak with Lemony Couscous Tabbouleh Recipe 
Grape Leaves with Pomegranate Molasses
Homemade Cheese
Chicken Drumsticks and Peanuts
Chicken skewers with hommus  
Sirloin and Vegetable Kebabs     
 


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Thursday, November 14, 2013

Seared Strip Steak with Lemony Couscous Tabbouleh Recipe


Put a Middle Eastern spin on tonight’s steak dinner. With fresh lemon and plenty of herbs like mint and parsley, the tabbouleh is a wonderful complement to the meat.

6 Tbs. couscous
6 Tbs. extra-virgin olive oil
Kosher salt
2 New York strip steaks (or loin steaks), each 1-inch thick (about 1-1/2-lb. total)
1 tsp. ground cumin
1-1/2 tsp. chopped fresh thyme
3 Tbs. chopped fresh mint
3 ripe plum tomatoes, cored and cut into 1/2-inch dice (about 1-1/2 cups)
2 cups loosely packed chopped fresh flat-leaf parsley (from about 2 large bunches)
4 scallions (white and green parts), thinly sliced (about 1/2 cup)
2 Tbs. fresh lemon juice; more if needed
Warmed pita bread, cut into wedges

Heat the oven to 400°F.

In a small saucepan over medium heat, bring 1/2 cup water to a boil. Remove from the heat, add the couscous, 1 Tbs. of the olive oil, and 1/4 tsp. salt. Stir well, cover the pan, and let sit for 5 min. Fluff the couscous with a fork and spread on a large plate to cool.

Meanwhile, season the steaks on all sides with 1-1/2 tsp. salt and a few generous twists of pepper. In a small bowl, mix the cumin, thyme, and 1 Tbs. of the mint and rub all over the steaks.

In a large bowl, season the tomatoes with 1 tsp. salt and a few generous grinds of black pepper. Add the couscous, parsley, scallions, and 1 Tbs. of the mint and toss. In a small bowl, whisk together the lemon juice and 3 Tbs. of the olive oil. Add to the couscous mixture and toss well. Taste and add more lemon juice if needed.

Heat a large cast-iron pan or a large, heavy ovenproof skillet over medium-high heat. When the pan is very hot (water spattered over the pan will immediately evaporate), add the remaining 2 Tbs. oil and the steaks; sear, moving them only to flip, for 2 min. on each side. Put the skillet in the oven and cook for about 5 min. for medium rare. Transfer the steaks to a carving board and let them rest for 5 min. before slicing them into thin strips. Sprinkle with the remaining 1 Tbs. mint and serve with the tabbouleh and pieces of warmed pita bread.

Serving Suggestions

This dish calls for warmed pita bread. If you’ve got a couple of hours before dinner and you’re feeling inspired, make Homemade Pita Bread and grill in batches.

Nutrition Information (per serving):

Size : without pita; Calories (kcal): 610; Fat (g): 35; Fat Calories (kcal): 320; Saturated Fat (g): 8; Protein (g): 53; Monounsaturated Fat (g): 21; Carbohydrates (g): 20; Polyunsaturated Fat (g): 2; Sodium (mg): 380; Cholesterol (mg): 130; Fiber (g): 3;

Photo: Scott Phillips
From Fine Cooking 56 , pp. 82C
February 1, 2003

More Middle Eastern Food Recipes: 

Grape Leaves with Pomegranate Molasses
Homemade Cheese
Chicken Drumsticks and Peanuts
Chicken skewers with hommus  
Sirloin and Vegetable Kebabs     
Lamb kebabs with couscous and mint-yoghurt sauce  
 
Save and share Seared Strip Steak with Lemony Couscous Tabbouleh Recipe

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Tuesday, August 13, 2013

Grape Leaves with Pomegranate Molasses Recipe

Photo: Grape Leaves with Pomegranate Molasses Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Grape Leaves with Pomegranate Molasses Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Grape Leaves with Pomegranate Molasses.

Serves : 6-8  Persons
Duration : 60 Min

Ingredients:

1/2 1 Cups Short Grain Rice
2 Medium Finely Chopped Onions
2 Cloves Minced Garlic
1 Cup Chopped Mint
3 Cups Chopped Parsley
3 Large Chopped Tomatoes
2 Teaspoons Salt
1/2 Teaspoon Black pepper
1 Teaspoon Mixed spices
1/2 Cup Pomegranate Molasses
1/4 Cup Lemon Juice
1/4 1 Cups Olive Oil
1 Jar Grape leaves

Preparation:

1. Rinse the rice thoroughly and soak in warm water for 30 minutes. Drain the rice and put in a bowl. Stir in the onion, garlic, mint, parsley, tomatoes, salt, black pepper and mixed spices.
2. Drain the grape leaves and wash thoroughly under warm water. Drain the leaves well.
3. Flatten a grape leaf, vines facing upward, on a work surface. Place one tablespoon of the rice mixture on the wide side of the leaf. Fold the sides of the leaf on the rice mixture and roll the leaf to reach to form a finger size roll. Put in a deep pot. Continue filling the leaves in the same way until all rice mixture is used. Place in the pot. Place a plate on top of the stuffed leaves. This step will prevent the leaves from unroll will cooking.
4. Mix pomegranate molasses, lemon juice and olive oil. Pour on the stuffed grape leaves.
5. Cook the grape leaves on high heat for 30 minutes then reduce the heat and cover the pot. Cook for 30 minutes more.
6. Serve grape leaves warm or cold. 


More Middle Eastern Food Recipes: 

Homemade Cheese
Chicken Drumsticks and Peanuts
Chicken skewers with hommus  
Sirloin and Vegetable Kebabs     
Lamb kebabs with couscous and mint-yoghurt sauce
Chicken kebabs with lemon and coriander couscous

 
Save and share Grape Leaves with Pomegranate Molasses Recipe

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Homemade Cheese Recipe

Photo: Homemade Cheese Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Homemade Cheese Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Homemade Cheese.

Serves : 4-5  Persons

Ingredients:

5     Liters     Whole milk
1/2     Cup     Vinegar
1     Tablespoon     Salt
1     Teaspoon     Black seeds

Preparation:

1. In a large heavy saucepan boil milk.
2. Remove pan from heat. Add vinegar to milk. Stir well.
3. Let milk sit until it begins to separate forming chunks.
4. Pour out most of the liquid keeping milk in pan.
5. Put into a cheesecloth bag. Add salt and black seeds. Place strainer on a deep bowl so that the strainer does not touch bottom of bowl. Put cheesecloth in strainer. Place a heavy pot onto cheese and let sit until all liquid strains out (for a few hours). If liquid level gets high, touching strainer empty the bowl.
6. Remove cheese from cheesecloth and serve with bread, olive, and tomato. 
 

More Middle Eastern Food Recipes: 

Chicken Drumsticks and Peanuts
Chicken skewers with hommus
Sirloin and Vegetable Kebabs   
Lamb kebabs with couscous and mint-yoghurt sauce
Chicken kebabs with lemon and coriander couscous
Paprika lamb kebab wraps


Save and share Homemade Cheese Recipe 

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Tuesday, August 7, 2012

Konafa Bel Fosdok Recipe

Photo: Konafa Bel Fosdok Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Konafa Bel Fosdok Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Konafa Bel Fosdok.

Ingredients

1/2 kg konafa (shredded pastry)
1/2 cup melted clarified butter, plus more for greasing pan
2 cups coarsely chopped pistachios
2 1/2 cups simple syrup

Method

-Place konafa in a large bowl and gently separate strands with fingers.
-Grease a round 18? (45cm) slab cake pan with clarified butter. Add half of the konafa and press into a compact, even layer about 3/8? (1cm) thick. Drizzle half the clarified butter evenly over top.
-In a large bowl, mix pistachios with ? cup of the simple syrup.
-Spread pistachio mixture evenly over konafa in pan. Top with remaining konafa, spreading it evenly. Drizzle remaining butter over top, and press down gently.
-Place slab cake pan over medium heat and cook, rotating often for even cooking, for 10 minutes or until golden and crusty on the bottom. Pour off excess clarified butter and reserve it to cook the other side.
-Invert onto a plate, then slip back into the slab cake pan. Drizzle the reserved clarified butter over top. Return to medium heat and cook for 10 minutes more, or until golden and crusty on the bottom.
-Pour remaining 1 1/2 cups syrup over konafa. Cut and serve.
*A slab cake pan is commonly used to prepare Arabian sweets. A regular pan can be used instead; adjust quantities accordingly.


Chef Osama


More Middle Eastern Food Recipes:  

Fresh Dates and Coconut Cake 
Mixed nut baklava
Apple baklava
Mini chocolate Christmas cakes

Treats for reindeer

Individual Christmas cakes
 

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