Ramadan Recipes 2012 Salad & Soup - Ramadan Salad & Soup Recipes

The Middle Eastern Food Kitchen invites you to try our best collection of Ramadan Salad & Soup Recipes for 2012.

Salad  Recipes
 

Parsley Tabbouleh
Tabouli Salad
Tabouleh
lebanese Fattoush
Fattoush Salad
Chickpea Fattoush
FATTOUSH
Green couscous with broad beans, dill and pistachios
Pomegranate tabouli
Pomegranate Molasses Salad
Pasta Salad with Mediterranean Vegetables
Cracked wheat Salad with pomegranates syrup
Fattoush with sumac chicken
Middle Eastern chickpea & vegetable salad
Pasta salad with tahini dressing
Chargrilled vegetable & pita salad with feta & dukkah
Eggplant, capsicum & burghul salad
Spiced Moroccan Salad
Shepherd's Salad
Aubergine or Eggplant Salad
Pomegranate, feta, cucumber and mint salad 
Lebanese Fattoush Salad with Grilled Chicken
Tahini & yogurt potato salad
Lebanese Fattoush Salad
Lebanese Bread Salad
Toasted Pita and Bean Salad
Lentil Tabbouleh
Cucumber Yogurt Salad
Chicken tabbouleh
Lentil & tomato salad with garlic lebanese bread
Raheb Salad
Falafel tabbouleh with lemon yogurt
Lebanese Potato Salad
Tabouli
Salata
Potato Salad
Salatit El Rahib
SALATIT EL MALFOUF - Cabbage Salad

Soup Recipes

Roast chicken soup
Lamb and Brown Rice Broth
Kofta Spring Season Soup
Light Lentil Soup with Minced Beef
Frike with Meat Balls and Vegetable Soup
Authentic Moroccan soup
Herbs and Grains Soup
Lemon, lentil and spinach soup
Cream of pumpkin and honey soup
Moroccan lamb harira
Yakhnet Batata
Moroccan chicken, carrot and chickpea soup
Middle Eastern-style lentil & spinach soup
Lebanese Lentil Soup
Moroccan Vegetable Soup (Chorba)
Moroccan Chickpea and Lentil Soup
Moroccan Harira Soup
Kofta and Vegetables Soup
Addas bi Hamod
Lentil Soup - Shourabat Adas

Source Lebanese Recipes
 
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Kofta Spring Season Soup Recipe - How to make Kofta Spring Season Soup

Photo: Kofta Spring Season Soup Recipe

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

Serves: 5 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     10 minutes
Cooking time :     20 minutes

Ingredients

300 g minced lamb

1 small onion or 75 g, finely chopped

2 tablespoons fresh parsley, finely chopped

7 cups water or 1750 ml

2 teaspoons tomato paste

1 sachet MAGGI® Spring Season Soup

Preparation

Combine minced lamb, onions, and parsley, in a bowl. Divide the mixture into equal portions and form them into small balls.

Add water, tomato paste, MAGGI® Spring Season Soup and the meatballs to a saucepan.

Bring to boil and simmer for 20 minutes then serve.

Nutritional Information:

Energy :     215.00 Kcal
Protein :     11.00 g
Carbohydrate :     9.50 g
Fats :     14.00 g 

From Nestle Family   

More Middle Eastern Food Recipes: 

Lentil Vegetable Soup
Harira soup
Cream of Mushroom Soup
Moroccan fish soup
Middle-East Style Stew/Soup
Middle Eastern-style lentil & spinach soup 

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Lentil Vegetable Soup Recipe

Photo: Lentil Vegetable Soup Recipe

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

Lentils and vegetables team up to make a deliciously filling soup.

Preparation time: 20 minutes
Cooking time: 25 minutes
Yield: 0

Ingredients

2 carrots, sliced
1 stalk celery, diced
1 onion, chopped
3 cloves garlic, finely chopped
1/2 teaspoon ground cumin
2 tablespoons olive oil
6 cups chicken broth
1 can diced tomatoes (14oz)
1 cup red lentils
2 bay leaves
1 sprig fresh thyme
1/2 cup chopped flat-leaf parsley
Red wine vinegar to taste
Olive oil to taste
salt and pepper

Directions

In a saucepan over medium heat, soften the vegetables with the cumin in the oil. Season with salt and pepper. Add the broth, tomatoes, lentils, bay leaves and thyme. Bring to a boil, reduce the heat and simmer until the vegetables and lentils are tender, about 20 minutes. Remove the bay leaves and thyme sprigs. In a blender, purée until smooth. Add more broth if necessary. Add the parsley. Adjust the seasoning. Drizzle each serving with vinegar and oil.

Courtesy of Ricardo Larrivée - Ricardo and Friends 

More Middle Eastern Food Recipes: 

Harira soup
Cream of Mushroom Soup
Moroccan fish soup
Middle-East Style Stew/Soup
Middle Eastern-style lentil & spinach soup
Moroccan chicken, carrot and chickpea soup

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Harira soup recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Harira soup recipe. Enjoy quick & easy Middle Eastern food and learn how to make Harira soup.

Recipe facts:
Costs: £0.72
Takes: 70
Serves: 4

Ingredients

400g lamb shoulder, cut into small pieces
1tbsp olive oil
2 medium onions, chopped quite small, but not too finely
1 clove garlic, crushed to a paste
1 red and 1 green chilli, deseeded and finely chopped
1tsp each ground cumin, ground ginger and ground cinnamon
1tbsp tomato puree
1.5 litres lamb stock
1 x 400g can chopped tomatoes
2 handfuls red lentils
1 x 400g can chickpeas, drained and rinsed

To serve
lemon juice
handful roughly chopped fresh mint and coriander leaves

Heat the oil in a large pan over a medium heat and cook the lamb for a few minutes on each side to brown. Remove the meat from the pan and with a slotted spoon and add the onion, garlic, and chopped chillis and cook, stirring for about 5 minutes until the onions are softened, but not browned.

Stir in the ground spices and cook for another minute, then stir in the tomato puree, stock, tomatoes and lentils. Bring to the boil then simmer for about 45 minutes, after which add the chickpeas and simmer for another 15 minutes.

Before serving stir the lemon juice (about 1/2 a lemon should do, but add as much or a little to taste) into the soup and season. Spoon into bowls and top with the fresh herbs.

From Tesco Realfood

More Middle Eastern Soup Recipes: 

Cream of Mushroom Soup
Moroccan fish soup
Middle-East Style Stew/Soup
Middle Eastern-style lentil & spinach soup
Moroccan chicken, carrot and chickpea soup
Moroccan Harira

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Cream of Mushroom Soup Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Cream of Mushroom Soup recipe. Enjoy quick & easy Middle Eastern food and learn how to make Cream of Mushroom Soup. 


Ingredients

Mushrooms
Butter
Onions, chopped
All purpose flour
Chicken or meat stock
Salt
White pepper
Cream
Vita cheese for garnish

Method

Clean mushrooms by either blotting with paper towel or using small brush. Mushrooms should not be washed with water as they will darken. Chop into large pieces.

Melt the butter in a sauce pan and place on the stove over a medium heat; add the onion and sauté slightly, then add the mushrooms and stir until soft.

Set aside a small portion of the mushroom mixture to use later as a garnish.

Add flour to the remaining mushroom mixture; stir until thoroughly mixed. Season with salt and pepper to taste. Add the stock; stirring continuously.

Place over a medium heat, and cover the pan tightly until the mushroom mixture is well cooked.

Place the mushroom and onion mixture in a blender and blend thickened.

Add cream before serving. Garnish with the saved mushroom mixture and pieces of vita cheese.

Chef Osama

Source Arabic Food Recipes 

More Middle Eastern Soup Recipes: 

Moroccan fish soup
Middle-East Style Stew/Soup
Middle Eastern-style lentil & spinach soup
Moroccan chicken, carrot and chickpea soup
Moroccan Harira
Moroccan chickpea soup 

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Moroccan fish soup - How to make Moroccan fish soup

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Moroccan fish soup recipe. Enjoy quick & easy Middle Eastern food and learn how to make Moroccan fish soup.
 
A tasty soup with chickpeas, saffron, spring onions, tomatoes and special Ras El Hanout seasoning - and under 10g fat per person.

Serves: 4
Prep time: 10 mins | Cooking time: 15 mins | Total time: 25 mins

Ingredients

1litre (1¾ pints) hot fish stock (use 2 fish stock cubes)
Large pinch of saffron threads
410g can chickpeas, rinsed and drained
1 level tbsp Ras El Hanout Moroccan seasoning
400g (14oz) prime cod/haddock fillets, cut into chunks
4 spring onions, trimmed and chopped
2 large ripe tomatoes, skinned, deseeded and cut into strips
Handful of fresh coriander leaves per person

Preparation

1. Put the stock, saffron and chickpeas in a large, deep pan. Bring to the boil and simmer for a couple of minutes.

2. Spread the Ras El Hanout seasoning out on a plate and roll the chunks of fish in it to coat well. Add the spring onion to the stock, then use a large spoon to add the fish carefully, and let the fish poach over a low heat for about 3 mins.

3. Add the strips of tomato, heat for another minute, and then serve the soup in warm bowls, sprinkling each with coriander leaves. (Not suitable for freezing).

From Lebanese Recipes
 
More Middle Eastern Soup Recipes: 

Middle-East Style Stew/Soup
Middle Eastern-style lentil & spinach soup
Moroccan chicken, carrot and chickpea soup
Moroccan Harira
Moroccan chickpea soup

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Middle-East Style Stew/Soup Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Middle-East Style Stew/Soup Recipe. Enjoy soup recipes  and learn how to make Middle-East Style Stew/Soup. 

This is a hearty vegetable stew in which the beef is the flavoring rather than the main ingredient. If you like spinach and tummy warming cuisine, you'll love it!


Yield: 8 | Total Time: 1 hours, 30 minutes

Ingredients 

1 poun dBeef; cubed
3 tblspoons Vegetable oil
1 large Onion; chopped
2 cloves Garlic; minced
1 eaRed bell pepper; diced
1 ea Green pepper; diced
2 cubes Beef bouillon
Water; as required
1 16-oz can Stewed tomatoes; with juices
1 16-oz can Corn kernels; drained
1 15-oz can Pinto beans; drained
2 10 oz package Frozen spinach; chopped
1 dash Worcestershire Sauce
Seasoning salt; to taste
to taste Black pepper
1 1/4 teaspoon Cumin

Preparation

Heat oil in a large dutch oven or other deep pot. Brown beef in oil, remove from pan, retaining oil, and then add garlic, peppers and onion to pan. Saute until onion is transluscent.

Return beef to pot, and add water just to level of ingredients. Add two beef bouillon cubes. Simmer these ingredients until beef is almost tender. Add the remaining ingredients to the pot.

Pour additional water into the stew/soup to make it as liquid or thick as you like. If adding a great deal of water, you might want to add an extra beef bouillon cube, not mentioned above. Cook over medium heat at least 1/2 hour or longer for flavors to blend. Cooking all day, 8 hour crock pot cooking on low is also very good.

Adjust seasoning and serve. If made very thick, the stew is great over steamed rice. A nice addition, to vary the style, is to add cubed, cooked sweet potatoes or yams to the dish just before serving. A very delicious and economical meal !

More Middle Eastern Soup Recipes: 

Middle Eastern-style lentil & spinach soup
Moroccan chicken, carrot and chickpea soup
Moroccan Harira
Moroccan chickpea soup
Harira Recipe 

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Middle Eastern-style lentil & spinach soup recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Middle Eastern-style lentil & spinach soup recipe. Enjoy Middle Eastern Cuisine and learn how to make Middle Eastern-style lentil & spinach soup.

Added just before serving, the spices enhance the flavours of this satisfying red lentil soup.

Preparation Time 15 minutes
Cooking Time 25 minutes

Ingredients (serves 4)

1 tbs olive oil
1 large brown onion, coarsely chopped
2L (8 cups) water
1 large Massel vegetable stock cube
325g (1 1/2 cups) red split lentils
1 bunch English spinach, ends trimmed, washed, finely shredded
1 tbs garam masala
3 tsp ground cumin
Lebanese bread, to serve

Method

1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the water and stock cube. Increase the heat to high. Bring to the boil.

2. Add the lentils and stir until well combined. Reduce heat to medium and simmer, uncovered, stirring occasionally, for 15 minutes or until the lentils are tender. Add the spinach and cook, stirring, for 3-4 minutes or until the spinach just wilts. Add the garam masala and cumin, and stir until well combined. Taste and season with salt and pepper.

3. Ladle the soup among serving bowls and serve with Lebanese bread.

Notes

To freeze ahead
Prepare the soup to the end of step 2. Set aside for 15 minutes to cool slightly. Ladle the soup into portion-sized freezerproof airtight containers. Label, date and freeze for up to 3 months.

To thaw, place overnight in the fridge.

To reheat, place the soup in a small saucepan. Stir over medium heat until heated through. If you like a thinner consistency, add a little water to the soup. Continue from step 3.

Source
Good Taste - June 2007, Page 21
Recipe by Michelle Southan

More Soup Recipes: 

Moroccan chicken, carrot and chickpea soup
Moroccan Harira
Moroccan chickpea soup
Harira Recipe

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Moroccan chicken, carrot and chickpea soup - How to make Moroccan chicken, carrot and chickpea soup

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Moroccan chicken, carrot and chickpea soup recipe. Enjoy Middle Eastern Cuisine and learn how to make Moroccan chicken, carrot and chickpea soup.

Pot luck? Not so here - this is guaranteed to thrill, warm and delight!

Ingredients (serves 6)

1 tablespoon olive oil
1 medium brown onion, finely chopped
1 medium red capsicum, finely chopped
2 celery stalks, trimmed, finely chopped
2 medium carrots, peeled, chopped
2 teaspoons ground coriander
2 teaspoons ground cumin
1 dried bay leaf
1.6kg whole chicken
1/2 cup pearl barley
2 x 400g cans chickpeas, drained, rinsed
Fresh coriander leaves and harissa (see note), to serve

Method

1. Heat oil in a large, heavy-based saucepan or stockpot over medium-high heat. Add onion, capsicum, celery and carrot. Cook, stirring, for 5 minutes or until onion has softened. Add coriander, cumin and bay leaf. Cook, stirring, for 1 minute or until fragrant.

2. Rinse chicken under cold water. Pat dry with paper towel. Trim excess fat. Add barley, chicken (breast-side down) and 8 cups cold water to pan. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour or until chicken is cooked through. Remove pan from heat. Stand, covered, for 30 minutes. Transfer chicken to a bowl. Cool for 20 minutes. Remove and discard skin and bones. Shred chicken.

3. Return pan to heat. Skim surface. Cover. Bring to the boil. Reduce heat to medium-low. Add shredded chicken and chickpeas. Simmer for 5 minutes or until heated through. Season with salt and pepper. Serve with coriander leaves and harissa.

Notes
Harissa is a hot North African pepper paste. You could use chilli sauce instead.
You can make Moroccan chicken soup 1 day ahead. Make up to end of step 2. Refrigerate overnight. Skim fat from surface. Continue recipe.

Source
Super Food Ideas - July 2010
Recipe by Kirrily La Rosa

More Middle Eastern Recipes:

Harira Recipe
Moroccan chickpea soup
Chicken tagine with preserved lemon
Shrimps with Eggplant and Potato Soufflé
Tashreeb Dajaj
Middle Eastern stuffed roast chicken  

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Moroccan Harira

The Falafel Recipes Kitchen (The home of Falafel Recipes & Middle Eastern Food recipes) invites you to try Easy Moroccan Harira recipe. Enjoy cooking delicious Middle Eastern food and learn how to make Easy Moroccan Harira.

This traditional soup is thickened with a tadouira—a mixture of flour, tomato paste, and cilantro—and served with lemon wedges. Because of the vermicelli, the soup may thicken when cooled—simply add a little more water or broth when reheating.

Ingredient list

Serves 8
 
Harira
1/2 cup green lentils
1 Tbs. olive oil
1 large onion, chopped (2 cups)
1/2 cup chopped fresh parsley
1/2 cup chopped cilantro
1/2 tsp. ground ginger
1 cinnamon stick
1 15-oz. can chopped tomatoes, drained, liquid reserved
2 cups low-sodium vegetable broth
1 15-oz. can chickpeas, rinsed and drained
1/2 cup vermicelli
Lemon wedges, for garnish

Tadouira
2 Tbs. all-purpose flour
1/4 cup chopped cilantro
2 Tbs. lemon juice
1 Tbs. tomato paste

Directions

1. To make Harira: Cook lentils in pot of boiling salted water 2 minutes. Drain.

2. Heat oil in large pot over medium heat. Add onion, parsley, cilantro, ginger, and cinnamon; sauté 5 minutes, or until onion is soft. Stir in tomatoes, and sauté 5 minutes more.

3. Stir in broth, chickpeas, lentils, reserved tomato liquid, and 3 cups water. Season with salt and pepper, and bring to a boil. Cover, reduce heat to medium-low, and simmer 45 minutes, or until lentils are tender, stirring occasionally.

4. To make Tadouira: Whisk flour with 1 cup water in bowl. Whisk in cilantro, lemon juice, and tomato paste. Stir Tadouira and vermicelli into Harira, and cook 3 minutes, or until noodles are soft. Serve with lemon wedges.

Vegetarian Times Issue: January 1, 2008   p.82

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Moroccan chickpea soup recipe - How to make Moroccan chickpea soup

Enjoy Moroccan food and cooking recipes. Learn how to make delicious Moroccan chickpea soup.

Preparation time 5 mins
Cook time 20 mins
Ready in 20-25 mins
Vegetarian, Super healthy

Ingredients (Serves 4)

1 tbsp olive oil
1 medium onion , chopped
2 celery sticks, chopped
2 tsp ground cumin
600ml hot vegetable stock
400g can chopped plum tomatoes with garlic
400g can chickpeas , rinsed and drained
100g frozen broad beans
zest and juice ½ lemon
large handful coriander or parsley and flatbread, to serve

Method

1. 1. Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.
2. 2. Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.

Try Spicing it up

Spice it up further with a spoonful of harissa paste. Curry lovers can swap the cumin for 1 tsp of garam marsala. Or for a more hearty dish, fry 4 sliced chorizo sausages along with the onions and celery.

Nutrition Per serving

148 kcalories, protein 9g, carbohydrate 17g, fat 5 g, saturated fat 1g, fibre 6g, salt 1.07 g

Recipe from Good Food magazine, February 2005.

Harira Recipe

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Harira Recipe - How to Make Harira

Delicious recipe for Moroccan harira - Learn how to make best harira, the National Soup of Morocco. Served each night at sundown to break the Ramadan Fast. This Moroccan soup recipe consists of whole dried fava beans, garbanzo beans, onions, lamb, Ground turmeric, ginger, nutmeg, caraway seeds, Tomato paste, lemon, flower, parsley, coriander, lentils, pepper, vermicelli, and lemon.

Servings: 32 Servings

Ingredients
1 cup whole dried fava beans
1 cup dried garbanzo beans
2 quarts Water
2 tablespoons Vegetable Oil
3 cups onions minced
0.5 pound lamb cut in small pieces
2 teaspoons Ground turmeric
2 teaspoons Ground ginger
2 can find)
0.5 teaspoon nutmeg; - finely ground
0.5 teaspoon caraway seeds; - finely ground
0.75 cup Tomato paste
1 large Lemon
0.5 cup Flour
0.5 cup flat leaf parsley chopped
0.25 cup coriander leaves chopped
1 cup lentils soaked for 1 hour 1 in cold water and drained
1 teaspoon fresh ground pepper
2 teaspoons Kosher salt
2 cups vermicelli; broken into 1/4-inch pieces
4 medium Lemon wedges

Preparation

1. Rinse and pick over fava beans if you can't get these then use dried broad/lima/butter beans and chickpeas. Soak overnight in water to cover. Quick soak method; place beans in large soup pot and add 2 litres hot water. Bring water to a rolling boil for 5 minutes. Turn off heat and soak beans for 1 1/2 to 2 hours. Squeeze each fava bean and chickpea between your thumb and first two fingers to remove skins. Set aside.
2. In large soup pot over medium heat, cook the onions and meat (chicken can be used as well as beef or no meat at all though NEVER pork) stirring occasionally, until onions are soft and transluscent.
3. Add turmeric, ginger, paprika and 2 litres water. Cover and bring to rolling boil. Reduce heat to medium-low, add fava beans, chickpeas and cook, covered, until beans are tender. 1 to 1 1/2 hours epending on your beans. Finely chop together parsley and cilantro. Add this mixture along with the tomato paste, the lentils, pepper, juice of the lemon and drop in 1/2 of the squeezed lemon and salt to taste. Cover and cook until lentils are tender 20 to 25 minutes.
4. Bring back to the boil and make a fairly thick slurry (flour and water) with the 1/2 cup of flour. Add this to the boiling soup stirring very briskly to avoid lumps. Boil one minute stirring constantly. Add nutmeg and caraway. Bring the soup to medium heat, you just want a nice slow bubbling.
5. Add pasta (orzo or small soup pasta can be used as well though I always prefer vermecelli) and cook until soft. Taste and add salt to taste and adjust pepper. When soup is heated through, ladle harira into individual soup bowls. Serve immediately with lemon wedges, Moroccan flat bread or crusty french baquette. This soup should be velvety, not overly thick.

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