Lebanese-Style Red Lentil Soup Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese-Style Red Lentil Soup Recipe.  Enjoy easy Lebanese Food recipes and learn how to make Lebanese-Style Red Lentil Soup.

Prep Time: 20 Min
Cook Time: 30 Min
Ready In: 50 Min

Ingredients

6 cups chicken stock
1 pound red lentils
3 tablespoons olive oil
1 tablespoon minced garlic
1 large onion, chopped
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
1/2 cup chopped cilantro
3/4 cup fresh lemon juice

Directions

1. Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.

2. Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.

3. Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.

4. Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.

Nutritional Information

Amount Per Serving  Calories: 276 | Total Fat: 7g | Cholesterol: < 1mg 

More Arabic Food Recipes:

Lebanese Chicken and Potatoes
Lebanese Chicken Skewers
Lebanese Chicken Marinade
Shish Barak with Yoghurt
Beef, feta and green onion rissoles
Chicken biryani recipe

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Lebanese Chicken and Potatoes Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese Chicken and Potatoes Recipe.  Enjoy easy Lebanese Food recipes and learn how to make a traditional Lebanese dish of baked chicken and potatoes. Simple and so delicious!

Prep Time: 15 Min
Cook Time: 1 Hr
Ready In: 1 Hr 15 Min

Ingredients

8 cut up chicken pieces
8 medium potatoes, peeled and quartered
salt to taste
ground white pepper to taste
4 cloves garlic, crushed
1/2 cup extra virgin olive oil
1 cup fresh lemon juice

Directions

1. Preheat oven to 425 degrees F (220 degrees C).

2. Place chicken and potatoes in a large baking dish. Season generously with salt and white pepper.

3. In a bowl, stir together garlic, olive oil, and lemon juice. Pour over chicken and potatoes. Cover dish with foil.

4. Bake in preheated oven for 30 minutes. Remove foil, increase heat to 475 degrees F (245 degrees C), and cook until chicken and potatoes are golden, about 30 minutes.

Nutritional Information

Amount Per Serving  Calories: 592 | Total Fat: 30.5g | Cholesterol: 65mg

More Arabic Food Recipes:

Lebanese Chicken Skewers
Lebanese Chicken Marinade
Shish Barak with Yoghurt
Beef, feta and green onion rissoles
Chicken biryani recipe
Lamb and Apricot Tagine

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Shish Taouk - Lebanese Chicken Skewers Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Shish Taouk (Lebanese Chicken Skewers) Recipe.  Enjoy Lebanese Food and learn how to make Shish Taouk (Lebanese Chicken Skewers).

Prep Time: 20 mins
Total Time: 35 mins
Servings: 6

Ingredients:

6 boneless skinless chicken breasts
3 garlic cloves, crushed
1/4 cup olive oil
1 lemon, juice of
1 tablespoon paprika
1 (6 ounce) can tomato paste
1 cup yogurt
2 tablespoons sumaq
1 teaspoon salt
2 teaspoons black pepper

Directions:

1 Cut chicken breasts into pieces for skewers.

2 Mix remaining ingredients together to make a marinade.

3 Add chicken to marinade, mix well and refrigerate in a non-reactive container from 2-8 hours.

4 Thread chicken on skewers and grill or cook under a broiler.

More Arabic Food Recipes:

Lebanese Chicken Marinade
Shish Barak with Yoghurt
Beef, feta and green onion rissoles
Chicken biryani recipe
Lamb and Apricot Tagine
Lebanese Platter

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Lebanese Olive Pizza Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese Olive Pizza Recipe.  Enjoy Lebanese Food and learn how to make Lebanese Olive Pizza.

Prep Time: 5 mins
Total Time: 20 mins
Servings: 1-2

Ingredients:

100 g lebanese bread (about 30cm or 12-inches round)
125 g tomato paste
125 g mozzarella cheese, grated
100 g kalamata olives (pitted)
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper

Directions:

1 Pre-heat oven to 225 C (425F).
2 Spread tomato paste even over leabanese bread and top with grated mozzarella, followed by evenly spaced olives.
3 Sprinkle herbs over the top.
4 Bake in oven for 10 - 15 minutes (check after 10, it doesn't take long).
5 Allow to rest a few minutes before cutting and serving.

More Arabic Food recipes...

Lebanese Chicken Marinade
Shish Barak with Yoghurt
Beef, feta and green onion rissoles
Chicken biryani recipe
Lamb and Apricot Tagine
Lebanese Platter

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Lebanese Chicken Marinade Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese Chicken Marinade Recipe.  Enjoy the Lebanese Cuisine and learn how to make Lebanese Chicken Marinade.   

Prep Time: 5 mins
Total Time: 5 mins

Yield: cup of marinade       

Ingredients:

4 cloves garlic, minced
1/2 teaspoon salt
1/2 cup fresh lemon juice
2 tablespoons olive oil
2 teaspoons cinnamon
1 teaspoon hungarian hot paprika
1/2 teaspoon black pepper
1/8 teaspoon cayenne

Directions:

1 Whip all the ingredients together with a whisk or better yet a food processor/blender.

More Arabic Food recipes...

Shish Barak with Yoghurt
Beef, feta and green onion rissoles
Chicken biryani recipe
Lamb and Apricot Tagine
Lebanese Platter
Moroccan rissoles with minted cucumber salad

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Shish Barak with Yoghurt - How to Make Shish Barak with Yoghurt

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Shish Barak with Yoghurt Recipe. Enjoy Arabic cooking recipes and learn how to make Shish Barak with Yoghurt.

Preparation time :     10 minutes
Cooking time :     15 minutes

Ingredients (Serves 5 persons)

6 cups yoghurt or 1½ kg
1 egg yolk, beaten
2 tablespoons corn flour, dissolved in the egg yolk and ½ cup or 125ml of water
2 cloves garlic, crushed
½ cup coriander leaves, finely chopped
2 cubes MAGGI® Chicken Bouillon
½ teaspoon white ground pepper
500 g ready-made shish barak
 
Preparation

Place the yoghurt in a large saucepan and add the MAGGI® Chicken Bouillon cubes with the corn flour. Stir the ingredients well until thoroughly mixed.

Place the pot on low heat until the yoghurt begins to boil. Keep on stirring continuously in the same direction.

Add the crushed garlic and coriander, leave the sauce to simmer while the saucepan is uncovered for 10 minutes.

Meanwhile, bake the shish barak in hot oven until they have a golden color.

Gently add the shish barak to the yoghurt sauce and serve.

Nutritional Information

Preparation time : 10 minutes
Cooking time : 15 minutes
Fats : 19.00 g
Protein : 21.00 g
Carbohydrate : 58.00 g
Energy : 481.00 Kcal

More Arabic Food recipes...

Beef, feta and green onion rissoles 
Chicken biryani recipe 
Lamb and Apricot Tagine 
Lebanese Platter 
Moroccan rissoles with minted cucumber salad

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Beef, feta and green onion rissoles recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Beef, feta and green onion rissoles Recipe. Enjoy the Lebanese Cuisine and learn how to make tasty 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

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Lamb Chops with Lebanese Green Beans Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb Chops with Lebanese Green Beans Recipe. Enjoy cooking tasty Lebanese food and learn how to make Lamb Chops with Lebanese Green Beans.

Simple pan-roasted lamb chops are served alongside deliciously spiced stewed green beans and tomatoes in a riff on a Lebanese favorite, lubiyeh. Serve with: Bulgur or rice pilaf.

Ingredients

1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1 medium yellow onion, chopped
2 tablespoons chopped fresh mint or 2 teaspoons dried, divided
1/2 teaspoon ground cinnamon
1 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, plus more to taste
3 cups diced tomatoes (4-5 medium)
1/3 cup water
12 ounces green beans, trimmed
8 lamb loin chops, trimmed (1 1/2-1 3/4 pounds total)

Directions

1. Preheat oven to 400°F.

2. Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and light brown, about 5 minutes. Add 1 tablespoon fresh mint (or 1 teaspoon dried), cinnamon, 1/2 teaspoon salt and pepper to taste; cook, stirring, until fragrant, about 30 seconds. Add tomatoes and water and increase heat to high. Cook, stirring occasionally, until the tomatoes begin to break down, 2 to 3 minutes. Stir in green beans. Reduce heat to medium, cover and cook, stirring occasionally, until the green beans are tender, about 12 minutes.

3. Meanwhile, sprinkle both sides of lamb chops with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the remaining 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Add the lamb chops and cook until browned on one side, about 2 minutes. Turn them over and transfer the pan to the oven. Roast until an instant-read thermometer inserted horizontally into a chop registers 140°F for medium-rare, 6 to 10 minutes, depending on thickness.

4. Stir the remaining mint into the green bean mixture. Serve the lamb chops with the green beans.


Recipe Nutrition
Per serving: 327 calories; 15 g fat (4 g saturated fat, 8 g mono unsaturated fat); 96 mg cholesterol; 15 g carbohydrates; 33 g protein; 5 g fiber; 676 mg sodium; 876 mg potassium Nutrition Bonus: Vitamin C (45% daily value), Vitamin A (35% dv), Potassium (25% dv), Folate & Iron (20% dv).

recipe source
eatingwell

Lebanese Lamb Chops with Lemony Lettuce Recipe - Lamb chops with fruity couscous & mint - Stuffed Baby Zucchini and Vine Leaves with Lamb Chops

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Lemon Cilantro Eggplant Dip Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lemon Cilantro Eggplant Dip Recipe. Enjoy cooking tasty Arabic food and learn how to make Lemon Cilantro Eggplant Dip.

The light, nutty flavor of tahini, an essential ingredient in hummus, pairs perfectly with rich roasted eggplant in this delicious Mediterranean dip.

Yields: About 2 cups dip
Total Time: 55 min
Prep Time: 10 min
Cook Time: 45 min
Oven Temp: 450

Ingredients

2 whole(s) (1 pound each) eggplants , each halved lengthwise
4 clove(s) garlic, unpeeled
3 tablespoon(s) tahini, sesame puree
3 tablespoon(s) fresh lemon juice
Salt
1/4 cup(s) loosely packed fresh cilantro or mint leaves, chopped
Toasted or grilled pita wedges
Carrot and cucumber sticks and red or yellow pepper slices

Directions

1. Preheat oven to 450 degrees F. Line a 15 1/2" by 10 1/2" jelly-roll pan with nonstick foil (or use regular foil and spray with nonstick cooking spray). Place eggplant halves, skin-sides up, in foil-lined pan. Wrap garlic in foil and place in pan with eggplants. Roast vegetables 45 to 50 minutes or until eggplants are very tender and skin is shriveled and browned. Unwrap garlic. Cool eggplants and garlic until easy to handle.

2. When cool, scoop eggplants' flesh into food processor with knife blade attached. Squeeze out garlic pulp from each clove and add to food processor with tahini, lemon juice, and 3/4 teaspoon salt; pulse to coarsely chop. Spoon dip into serving bowl; stir in cilantro. Cover and refrigerate at least 2 hours. Serve dip with pita and vegetables.

Nutritional Information (per serving)

Calories    10
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    55mg
Total Carbohydrate    2g
Dietary Fiber    1g
Sugars    --
Protein    --
Calcium    --

Eggplant Dip Recipe - Muttabel with Za'atar-Spiced Pita Bread - Baba Ghanoush

From Good Housekeeping



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Spicy Hummus: Quick Chickpea Spread Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Spicy Hummus: Quick Chickpea Spread Recipe. Enjoy cooking tasty Arabic food 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

Hummus Ma Lahma - Red Pepper hummus Recipe - Falafel & hummus on pita bread

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Lebanese rice and noodles

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese rice and noodles Recipe. Enjoy cooking tasty Arabic food and learn how to make vegetarian dish of Lebanese rice and noodles.

Ingredients (serves 4)

1/2 cup white long-grain rice
1/2 x 250g packet dried rice vermicelli noodles, coarsely broken
1 small red onion, finely chopped
2 large tomatoes, finely chopped
1/3 cup toasted pine nuts
1/2 cup chopped fresh flat-leaf parsley leaves
1/4 cup lemon juice
2 garlic cloves, crushed
1 tablespoon olive oil

Method

1.  Cook rice in a large saucepan of boiling water for 8 to 10 minutes or until just tender. Remove from heat. Add noodles. Stand for 2 minutes or until noodles are softened. Drain. Refresh under cold water. Drain. Cool.

2. Place onion, tomato, pine nuts, parsley and rice mixture in a large bowl. Whisk lemon juice, garlic and oil together in a jug. Add to bowl. Season with salt and pepper. Toss to combine. Serve.

Notes
- Serve with grilled lamb chops or roast chicken.
- Assemble salad up to 2 hours before serving.

Source
Super Food Ideas - November 2008, Page 25
Recipe by Kim Coverdale  

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Lebanese fruit salad

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese fruit salad Recipe. Enjoy cooking tasty Arabic food and learn how to make healthy dish of Lebanese fruit salad.

Ingredients (serves 4)

1 apple, core removed, diced
1 pear, core removed, diced
1 peach, stone removed, diced
1/3 cup dried apricots, chopped
1/3 cup dried figs, chopped
1/4 cup flaked almonds
1/4 cup shelled pistachio nuts
1 small lemon, rind finely grated
1 pinch ground cloves
1/2 teaspoon vanilla extract
1/2 cup apple juice
1 teaspoon rosewater essence
vanilla ice-cream, to serve

Topping
1 tablespoon sugar
2 tablespoons shelled pistachio nuts, chopped
1 tablespoon cinnamon

Method

1. Combine apple, pear, peach, apricots, figs and nuts in a large bowl. Mix well.

2.  Add rind, cloves, vanilla, juice and rosewater to fruit mixture. Mix well to combine. Divide between 4 bowls. Top with ice-cream.

3. Make topping Combine sugar, nuts and cinnamon. Sprinkle over ice-cream. Serve.

Source
Super Food Ideas - May 2004, Page 24
Recipe by Sweaney Family

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Muttabel with Za'atar-Spiced Pita Bread Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Muttabel with Za'atar-Spiced Pita Bread Recipe. Enjoy cooking tasty Arabic food and learn how to make yummy Muttabel with Za'atar-Spiced Pita Bread.  

Cook Time: 50 min
Level: Easy
Yield: 4 to 6 servings

 Ingredients

2 Italian eggplants (1 1/2 to 2 pounds total), halved and scored
1 1/2 tablespoons extra-virgin olive oil, plus 1/2 cup
Kosher salt and freshly ground black pepper
2 teaspoons minced garlic
1/4 cup chopped parsley leaves
2 tablespoons tahini paste
1 tablespoon lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne
1/4 cup small dice red bell pepper

Pita Crisps:

8 large pita rounds, cut into strips or small wedges
2 tablespoons za'atar dry spice
1/2 cup extra-virgin olive oil
Kosher salt

Directions

Preheat oven to 350 degrees F.

Split the eggplants in half through the stem and score the flesh sides. Drizzle with 1 1/2 tablespoons of the olive oil and season with salt and pepper. Roast eggplants, flesh side down on a sheet pan, until the skin begins to wrinkle and flesh is very tender, 30 to 35 minutes. Set aside to cool.

When the eggplants are cool enough to handle, scoop out the flesh and transfer to the bowl of a food processor along with the garlic, parsley, tahini, lemon juice, cumin, and cayenne and puree until smooth. Add the remaining 1/2 cup of olive oil and pulse again to incorporate. Season with salt and pepper, to taste. Transfer to a bowl and stir in the red bell pepper. Garnish with a drizzle of olive oil if desired. Serve with pita strips for dipping.

While the eggplants are cooking, make pita strips: Preheat oven to 375 degrees F. Put the pita wedges in a large mixing bowl. Combine za'atar spice mix and extra-virgin olive oil in a small bowl and drizzle over wedges. Season with salt and toss to coat evenly. Arrange pita wedges on a baking sheet and bake in the preheated oven for 10 to 15 minutes or until warmed through.

Recipe courtesy Emeril Lagasse

Eggplant Dip Recipe - Baba Ghanoush - Moutabal

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Baked aubergines with walnuts & spices recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Baked aubergines with walnuts & spices recipe. Enjoy cooking tasty Arabic food and learn how to make Baked aubergines with walnuts & spices. 

Try aubergines Lebanese-style, roasted until really soft then scattered with a spice mix and served with flat breads.

Easy
Serves 4
Preparation time 10 mins
Cook time 40 mins
Vegetarian

Ingredients

2 aubergines
olive oil
1 onion , chopped
2 garlic cloves , crushed
50g raisins
2 tsp ground cinnamon
2 tsp ground cumin
2 tsp ground coriander
handful walnuts , chopped
½ small bunch coriander , chopped , plus extra to serve
yogurt , to serve
lemon wedges , to serve
flatbread , to serve

Method

1. Halve the aubergines lengthways, slash the cut side, brush all over with olive oil, season and roast at 200C/180C fan/gas 6 for 40 mins or until really tender.

2. Meanwhile soften the chopped onion, crushed garlic, raisins, ground cinnamon, cumin and coriander in a little oil, then stir in the chopped walnuts and most of the chopped coriander.

3. To serve, scatter over the aubergines, sprinkle with more coriander, and eat with yogurt, lemon wedges and flatbread.

Recipe from olive magazine, August 2010.

Moroccan aubergine & chickpea salad recipe - Maqluba - Eggplant Dip Recipe

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Lamb Stuffed Cabbage Rolls Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb Stuffed Cabbage Rolls recipe. Enjoy cooking tasty Arabic food and learn how to make Lamb Stuffed Cabbage Rolls.  


Preparation time :       25 minutes
Cooking time :     1 hour

Ingredients

25 leaves white cabbage
1 cup rice or 200 g, soaked for 30 minutes and drained
300 g minced lamb
2 cloves garlic, crushed
1 teaspoon ground allspice
¼ teaspoon ground cinnamon
1 teaspoon dried mint
2 tablespoons butter
10 cloves garlic, extra
2 cubes MAGGI® Flavored Mutton Bouillon
2 cups water or 500 ml
2 tablespoons lemon juice

Preparation

Blanch cabbage leaves in boiling water for 5-6 minutes or until soft and pliable.

Combine rice, meat, garlic, spices, mint and butter in a bowl.

Place a heaping tablespoon of the filling on a leaf lengthwise, fold the outside edges towards center and roll.

Arrange cabbage rolls in a casserole dish or medium pot, insert garlic cloves at interval between rolls.

Dissolve MAGGI® Flavored Mutton Bouillon cubes with water, add lemon juice and pour over the rolls. Add enough water just above the rolls.

Cover and cook over low heat for about 1 hour, or until rice is cooked.

Serving tips : Serve with yoghurt.

Nutrition Information

Fats : 16.00 g
Protein : 13.00 g
Carbohydrate : 37.00 g
Energy : 337.00 Kcal


Cabbage Rolls with Spicy Vegetables - Stuffed Cabbage Recipe - Malfouf

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Lentil & Bulgur Pilaf with Green & Yellow Squash Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lentil & Bulgur Pilaf with Green & Yellow Squash Recipe. Enjoy cooking tasty Arabic food and learn how to make Lentil & Bulgur Pilaf with Green & Yellow Squash.

Based on a traditional Lebanese Lenten dish, this recipe makes a terrific meatless meal. Serve with warm whole-wheat flatbread or pita and a dollop of tangy plain yogurt.

Ingredients

4 1/2 cups reduced-sodium chicken broth or vegetable broth
1 1/4 cups brown lentils, rinsed
1 medium onion, chopped
1 bay leaf
1/4 teaspoon salt, or to taste
1/2 teaspoon ground allspice
Freshly ground pepper to taste
3/4 cup coarse bulgur (see Ingredient note)
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 small zucchini, halved lengthwise and cut into 1/4-inch-thick slices
1 small yellow squash, halved lengthwise and cut into 1/4-inch-thick slices
1 clove garlic, minced
2 teaspoons freshly grated lemon zest
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro or dill

Directions

1. Combine broth, lentils, onion, bay leaf, salt, allspice and pepper in a 3-quart saucepan. Bring to a boil over medium heat. Reduce heat to low, cover, and cook for 20 minutes. Add bulgur and cook until the lentils and bulgur are tender and the liquid is absorbed, 15 to 20 minutes more. Remove the pilaf from the heat, discard the bay leaf and stir in lemon juice.

2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add zucchini, squash, garlic and lemon zest; saute for 5 minutes. Stir in parsley and cilantro (or dill). Season with pepper. Stir into the pilaf. Serve hot.

3. Ingredient Note: Fiber-rich bulgur is made from whole-wheat kernels that are precooked, dried and cracked. You can find it in natural-foods stores and many supermarkets.





Recipe Nutrition
Per serving: 244 calories; 3 g fat (0 g saturated fat, 2 g mono unsaturated fat); 0 mg cholesterol; 41 g carbohydrates; 16 g protein; 13 g fiber; 524 mg sodium; 803 mg potassium Nutrition Bonus: 67% daily value fiber, 192 mcg folate (49% dv), 16 mg vitamin C (30% dv), 4 mg iron (25% dv).

recipe source eatingwell

Lebanese Lentil Soup Recipe - Rice with Lentil - Lentil & tomato salad with garlic lebanese bread

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Hummus Ma Lahma - Recipe for Hummus Ma Lahma

The Arabic Food Recipes Kitchen (The home of delicious Arabic Food) invites you to try recipe for  Hummus Ma Lahma. Enjoy tasty cooking of Arabic food and learn how to make the best Hummus Ma lahma.

Cook Time: 5 min  Level: Easy  Yield: about 3 cups

Ingredients

4 cups drained cooked chickpeas
2 cloves garlic
Salt
1/4 teaspoon crushed red pepper
1/2 cup tahini
1/4 cup water
4 to 6 tablespoons lemon juice, to taste, divided
6 tablespoons extra-virgin olive oil, divided
1/4 pound ground beef
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1/8 teaspoon ground pepper
1/8 teaspoon ground cumin
1 tablespoon chopped parsley
1/4 teaspoon sweet paprika
Pita bread wedges, for serving

Directions

In the bowl of a food processor, place the chickpeas. On a cutting board, mash the garlic cloves with 1/4 teaspoon of salt to a smooth paste with the side of a knife, then add this to the processor along with the crushed red pepper, tahini, water, 4 tablespoons of the lemon juice, and 2 tablespoons of the olive oil. Process until smooth, stopping to scrape down the sides as needed. Taste and adjust the seasoning by adding salt and additional lemon juice, if necessary, to taste. Transfer to a wide shallow bowl for serving and use the back of a serving spoon to form a well in the center of the hummus. Set aside.

In a small nonstick skillet over medium high heat, add the meat, allspice, cinnamon, pepper, cumin, and salt to taste and cook, stirring, until meat is browned and the spices are fragrant, about 4 minutes. Drain off any fat, then spoon the beef into the well of the hummus. Drizzle the hummus with the remaining olive oil and sprinkle with the parsley and paprika, to garnish. Serve with pita bread wedges.

Hummus Dip - Red Pepper hummus Recipe - Feta hummus

FoodNetwork 

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Lamb Stuffed Vine Leaves Recipe

The Arabic Food Recipes kitchen (The home of delicious Arabic/Middle Eastern food recipes) invites you to try Lamb Stuffed Vine Leaves Recipe. Enjoy cooking Arabic Food and learn how to make tasty dish of Lamb Stuffed Vine Leaves.

Preparation time :	25 minutes
Cooking time :	55 minutes

Ingredients (Serves 5 persons)

3 tablespoons olive oil
1 small onion or 100 g, finely chopped
300 g minced lamb
1 clove garlic, crushed
¼ teaspoon ground cinnamon
1 cube MAGGI® Mutton Bouillon, crumbled
¾ cup egyptian rice or 150 g
1 medium tomato or 150 g, finely chopped
2 tablespoons fresh parsley, finely chopped
3 tablespoons pine seeds, roasted
50 vine leaves
1 cube MAGGI® Mutton Bouillon, dissolved in 2 cups or 500 ml water

Preparation

Heat the oil in a pan, add onions and cook on medium heat for 3-4 minutes until softened. Add meat, garlic and cinnamon, and cook until the pink color disappears then remove from heat.

Add the crumbled MAGGI Authentic Taste Mutton Stock cube, rice, tomato, parsley, pine seeds and mix well.

To stuff vine leaves: place it on a working board with the dull side and the stem facing you. Place a teaspoon of the stuffing on the lower part of the leaf, fold the outside edges of the leaf towards the center and roll tightly into the shape of a finger.

Line the bottom of a sauce pan with two layers of unstuffed leaves then place the rolled stuffed leaves, alternating the direction of each layer.

Add the dissolved MAGGI Authentic Taste Mutton Stock cube with more water if needed under the top level of the rolls. Place two plates on top to press the vine leaves.

Bring to boil, then lower the heat, cover and simmer for 40-45 minutes until leaves are tender and the rice is cooked.

Serve warm, garnished with lemon slices and sprinkle with their juice.

Nutritional Information

Fats : 27.00 g
Protein : 16.00 g
Carbohydrate : 34.00 g
Energy : 431.00 Kcal

Stuffed Baby Zucchini and Vine Leaves with Lamb Chops - Stuffed Grape Leaves - Yalanji

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Brown rice, vegetable and chickpea pilaf recipe

The Arabic Food Recipes Kitchen (The Home of delicious Arabic/Middle Eastern food) invites you to try Brown rice, vegetable and chickpea pilaf. Enjoy Arabic/middle Eastern food and learn how to make Brown rice, vegetable and chickpea pilaf, it's yummy.

A nutritious meal using chickpeas

Ingredients

2 tbsp extra virgin olive oil
1 brown onion (chopped)
1 small carrot (peeled and chopped)
1 stick celery (sliced)
400g long-grain brown rice
5 cups vegetable stock
1/2 tsp ground turmeric
salt and pepper
1 zucchini (cut into 1cm pieces)
400g can chickpeas (rinsed)
1/2 cup frozen peas.
a handful each of coriander and mint (both chopped)

Method

Heat 2 tbsp extra virgin olive oil in a large pan over medium heat. Add 1 brown onion (chopped), 1 small carrot (peeled and chopped) and 1 stick celery (sliced) and stir for 3-4 minutes.

Add 400g long-grain brown rice and stir until rice is coated with oil, then add 5 cups vegetable stock, 1/2 tsp ground turmeric, salt and pepper.

Bring to the boil, then reduce heat and cook, covered, over very low heat for about 40 minutes, stirring occasionally, or until rice is almost cooked.

Add 1 zucchini (cut into 1cm pieces). Cook for 5-8 minutes, then stir in 400g can chickpeas (rinsed) and 1/2 cup frozen peas.

Stir until heated through. Set aside for 5 minutes, then serve scattered with a handful each of coriander and mint (both chopped).

Chef: Lynne Mullins Photo: Marina Oliphant Source: The Sun-Herald Friday March 20, 2009 Middle Eastern, Quick, Contemporary, Healthy, Vegetarian, Kid-friendly, Wheat free, Dairy free, Nut free, Egg free, Lunch

Moroccan aubergine & chickpea salad recipe - Moroccan tomato and chickpea salad - Chickpea Fattoush

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Rice with Broad Beans and Meat Recipe

The Arabic Food Recipes Kitchen invites you to try delicious Rice with Broad Beans and Meat Recipe. Enjoy Arabic food and learn how to make tasty and easy dish of Rice with Broad Beans and Meat.

Serves: 8 persons

Ingredients
2 tablespoons vegetable oil, or ghee
1½ kg lamb shanks
1 bay leaf
1 small cinnamon stick
½ teaspoon whole black peppers
6 cups water or 1½ liters

For the rice:
3 tablespoons vegetable oil, or ghee
2 medium onions or 300 g, finely chopped
1 cup frozen broad beans or 200 g, or fresh, peeled
3 cups basmati rice or 600 g
½ cup fresh dill, chopped
3 cubes MAGGI® Chicken Bouillon
4 whole cardamom pods
½ teaspoon ground black pepper

Preparation

1. Heat oil or ghee in a pot, fry meat until golden brown. Season with bay leave, cinnamon stick and black pepper corns. Add water, cover and simmer the stock on low heat for 2 hours removing froth as it appears. Once the meat becomes tender turn off the heat and set aside.
2. In another pot, heat the 3 other tablespoons of oil or ghee, add chopped onions and fry for 6 minutes. Add the broad beans to the onions and cook for another 2 minutes.
3. Add rice, chopped dill, MAGGI® Chicken Bouillon cubes, cardamom pods, and black pepper and mix well.
4. Add 4½ cups (or 1125ml) of the meat stock to the rice mixture and cook on low heat for 20 minutes or until the rice is cooked.
5. Arrange the rice in a wide serving dish, pour the meat on top and serve.

Broad Beans Stew with Lamb - Middle Eastern broad bean dip recipe - Saudi Rice with Meat

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