Middle Eastern lamb burger recipe

Photo: Middle Eastern lamb burger recipe

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

Traditional Middle Eastern flavours make these low-kilojoule lamb burgers a delicious addition to the weeknight dinner repertoire.

INGREDIENTS 11
DIFFICULTY EASY
SERVINGS 4

Ingredients

440g can beetroot slices, drained
1/2 cup reduced-fat plain yoghurt
1 garlic clove, peeled, quartered
500g lean lamb mince
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 red onion, finely chopped
1 tablespoon chopped fresh flat-leaf parsley leaves
2 teaspoons olive oil
50g mesclun salad mix
4 small Turkish bread rolls, halved, toasted

Method

Step 1 Process beetroot, yoghurt and garlic until smooth. Set aside.
Step 2 Place lamb, cumin, coriander, onion and parsley in a large bowl. Season with salt and pepper. Stir to combine. Shape mixture into four 2cm-thick patties.
Step 3 Heat oil in a large, non-stick frying pan over medium-high heat. Cook patties for 5 to 7 minutes each side or until golden and cooked through.
Step 4 Place salad on roll bases. Top with patties, beetroot mixture and roll tops. Serve.

Notes

Refrigerate patties for 30 minutes before cooking, if time permits. This helps them retain their shape during cooking. Don't cook patties on high heat, or they'll burn before they're cooked through. Try using other breads such as pita pockets or Lebanese bread for wraps. Super saver: Replace lean lamb mince with pork mince and save a total $1.25.

Nutrition

Energy 1971kJ
Fat saturated 4.80g
Fat Total 12.60g
Carbohydrate sugars -
Carbohydrate Total 51.40g
Dietary Fibre 4.90g
Protein 35.20g
Cholesterol 89.00mg
Sodium 834mg
 
More Middle Eastern Recipes: 

Lamb and prosciutto burger 
Turkish lamb burger 
Falafel burgers 
Baked Falafel Sandwiches with Yogurt-Tahini 
Steak sandwich 
Hummus Pita     

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Lebanese Lentil/Rice Pilaf With Blackened Onions Recipes

Photo: Lebanese Lentil/Rice Pilaf With Blackened Onions Recipes

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Lebanese Lentil/Rice Pilaf With Blackened Onions recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lebanese Lentil/Rice Pilaf With Blackened Onions.
 
Ingredients:

Servings: 4

4 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 (14 ounce) cans vegetable broth
3/4 cup dried lentils, rinsed, picked over
3/4 cup long-grain white rice
2 large onions, sliced
3 tomatoes, quartered lengthwise
1 cucumber, peeled, cut into rounds
plain yogurt
chopped fresh mint

Directions:

1 Heat 2 tablespoons oil in large saucepan over medium-high heat.
2 Add chopped onion and next 4 ingredients; sauté until onion softens, about 4 minutes.
3 Add broth and lentils; bring to boil.
4 Reduce heat to medium-low and simmer, covered, 10 minutes.
5 Stir in rice; return to boil.
6 Reduce heat to medium-low; cover and cook until liquid is absorbed and rice and lentils are tender, about 15 minutes longer.
7 Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat.
8 Add sliced onions; sauté until soft and beginning to blacken, about 20 minutes.
9 Season pilaf to taste with salt and pepper.
10 Transfer to plates; top with blackened onions.
11 Place tomatoes and cucumber alongside.
12 Top pilaf with dollop of yogurt.
13 Sprinkle with mint.

From food.com
By Chef Kate

More Middle Eastern Recipes: 
 
Hummus salad dip
Smoky Chipotle Hummus 
Falafel and hummus on pita bread 
Falafel in Pita with Yogurt 
Lentil Vegetable Soup 
Lentil & Bulgur Pilaf with Green & Yellow Squash 

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Persian lamb with rhubarb and chelow recipe

Photo: Persian lamb with rhubarb and chelow recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Persian lamb with rhubarb and chelow recipe. Enjoy the Middle Eastern Cuisine and learn how to make Persian lamb with rhubarb and chelow.

Ingredients
Serves 6

50 ml olive oil
30 gm butter
1.5 kg boneless lamb shoulder, cut into 3cm cubes
3 onions, thinly sliced
2 garlic cloves, finely chopped
2 tsp ground coriander
1 tsp ground cumin
½ tsp ground cinnamon
¼ tsp saffron threads
1 litre (4 cups) chicken stock
200 gm rhubarb, trimmed and thickly sliced diagonally
Juice of 1 lemon, or to taste
To serve: coarsely chopped mint and coriander

Chelow

300 gm (1½ cups) basmati rice, soaked in cold water for 2 hours
2 tbsp thick plain yoghurt
140 ml olive oil
¼ tsp saffron threads, soaked in 2 tbsp hot water

Preparation

Prep time 45 mins, cook 3 hrs 25 mins (plus soaking, standing)

Heat olive oil and butter in a casserole until foaming, add lamb in batches and stir occasionally until browned (4-5 minutes), transfer to a plate and set aside. Add onion and garlic to pan, stir occasionally until beginning to caramelise (10-12 minutes), then add spices and stir until fragrant. Return lamb to pan, add stock and 500ml water, season to taste and bring to the simmer over medium-high heat. Reduce heat to medium and simmer gently until meat is very tender (2-3 hours). Add rhubarb, simmer until just tender (4-5 minutes), remove from heat, add lemon juice, adjust seasoning to taste. Keep warm.

Meanwhile, for chelow, drain rice and rinse under cold running water until water runs clear (3-4 minutes). Bring 1 litre salted water to the boil in a large saucepan, add rice and cook, stirring once or twice, for 10 minutes. Drain in a colander, rinse under lukewarm water, then drain again. Combine yoghurt, 60ml oil, ½ tbsp saffron mixture and 60ml water in a bowl, stir in ½ cup rice and spread in the base of a large saucepan with a lid. Gently mound the remaining rice on top, forming a pyramid. Cover with lid and cook over medium heat for 10 minutes. Combine remaining oil, saffron mixture and 250ml cold water in a jug, pour over rice, and cover with a tea towel then the lid. Reduce heat to low and cook for 50 minutes (do not stir or remove lid). Stand for 10 minutes, then serve with lamb, scattered with mint and coriander.

From food.ninemsn.com
By Emma Knowles

More from the Hummus Recipes Kitchen:    
 
Lamb biriyani 
Middle Eastern-style lamb shanks with saffron rice 
Yoghurt lamb with freekah pilaf 
Stuffed Baby Zucchini and Vine Leaves with Lamb Chops  
Moroccan Lamb Shanks Recipe 
Vegetables with Lamb Stew 

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Yoghurt lamb with freekah pilaf recipe

Photo: Yoghurt lamb with freekah pilaf recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Yoghurt lamb with freekah pilaf recipe. Enjoy the Middle Eastern Cuisine and learn how to make Yoghurt lamb with freekah pilaf.

Ingredients
Serves 4

2 tsp each ground cumin and ground coriander
1 tsp ground chilli
1 garlic clove, finely chopped
200 gm thick plain yoghurt, plus extra to serve
Juice of 1 lemon
12 lamb loin chops (about 100gm each)
30 ml olive oil

Freekah pilaf

30 ml olive oil
½ Spanish onion, diced
1 garlic clove, finely chopped
400 gm cracked freekah
800 ml hot chicken stock
Finely grated rind and juice of 1 lemon
½ cup each coarsely chopped flat-leaf parsley, mint and dill
100 gm Persian feta, crumbled

Preparation

Dry-roast spices in a small frying pan until fragrant (1 minute), then combine in a bowl with remaining ingredients (except oil). Season to taste, stand to marinate (20 minutes).

Meanwhile, for freekah pilaf, stir oil, onion and garlic in a saucepan over medium-high heat until tender (4-5 minutes). Add freekah, stir to coat, then add stock and bring to the boil. Reduce heat to low, cover with a lid, cook until liquid is absorbed (15-20 minutes). Remove from heat, add lemon rind and juice, season to taste. Just before serving, stir through herbs and feta.

Preheat oil in a large frying pan over medium heat, add chops and turn occasionally until browned and cooked to your liking (5-6 minutes). Rest for 5 minutes and serve hot with freekah pilaf and extra yoghurt.

From food.ninemsn.com
By Emma Knowles 

More from the Hummus Recipes Kitchen:  

Lamb & feta burgers with minty yogurt 
Lamb Kebabs with Spicy Greens Tabbouleh  
Middle Eastern roasted lamb shoulder with freekeh 
Moroccan lamb meatballs with harissa & couscous  
Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous 
Middle Eastern Roast Lamb with Tahini Sauce 

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Lamb & feta burgers with minty yogurt recipe

Photo: Lamb & feta burgers with minty yogurt recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Lamb & feta burgers with minty yogurt recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lamb & feta burgers with minty yogurt.

Delicately spiced morsels with a cooling yogurt dip - perfect party food

Easy

Makes 16
Prep 20 mins
Cook 15 mins
Freezable
Uncooked burgers can be frozen

Ingredients

500g lamb mince
2 tsp ground coriander
2 tsp cumin seeds
1 red chilli , deseeded and finely chopped
handful parsley , chopped
2 rosemary sprigs, leaves stripped and chopped
good splash Worcestershire sauce
1 egg , lightly beaten with a fork
100g feta cheese , cut into 16 cubes
1 tbsp sunflower oil

FOR THE DIP

200ml natural yogurt
small bunch mint , leaves chopped

Method

First make the dip by mixing together the yogurt and mint with a little seasoning, then chill until ready to serve.
 
Tip the lamb mince into a big bowl with the spices, chilli, herbs, Worcestershire sauce and egg. Season, then get your hands in and mix well. Divide the mixture into 16. Shape into burgers, pushing a cube of cheese into the centre of each and sealing in. Chill until just before your guests arrive.
 
Heat oven to 200C/fan 180C/gas 6 and heat the oil in a frying pan. Fry the burgers for 1-2 mins until brown on each side, then transfer to a baking tray. Put in the oven for 5-10 mins until cooked through and piping hot. Pile onto a big plate and serve with the dip on the side.

Nutrition per serving:

100 kcalories, protein 8g, carbohydrate 1g, fat 7 g, saturated fat 3g, fibre 0g, salt 0.33 g

Recipe from Good Food magazine, January 2009.
 
More Middle Eastern Recipes:  

Slow-roast Persian lamb with pomegranate salad
Stuffed tomatoes with lamb mince, dill & rice 
Lamb souvlaki 
Lamb biriyani 
Lamb pasties
Lamb kofta with Lebanese bread and hommus

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Slow-roast Persian lamb with pomegranate salad recipe

Photo: Slow-roast Persian lamb with pomegranate salad recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Slow-roast Persian lamb with pomegranate salad recipe. Enjoy the Middle Eastern Cuisine and learn how to make Slow-roast Persian lamb with pomegranate salad.

This sweet, meltingly-tender lamb makes a show-stopping dinner party dish

Easy

Serves 6
Prep 20 mins
Cook 3 hrs 30 mins

Ingredients

FOR THE LAMB

4 tbsp pomegranate molasses
1 tsp ground cumin
juice 1 lemon
1 tbsp olive oil
2 garlic cloves , minced
1 onion , roughly chopped
1 shoulder of lamb , weighing about 1.6kg, lightly scored

FOR THE SALAD

seeds 2 pomegranates
handful flat-leaf parsley leaves
100g bag watercress
1 small red onion , finely diced
1 tbsp olive oil
flatbreads , to serve


Method

Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around - not over - the lamb.
 
Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.
 
Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.

Try

Jewelled couscous

Cook 200g couscous and mix with 150g pomegranate seeds, a chopped handful mint, the juice 1 orange and 2 tbsp each olive oil and white wine vinegar. Serves 4.

Nutrition per serving

554 kcalories, protein 37g, carbohydrate 15g, fat 39 g, saturated fat 18g, fibre 2g, sugar 13g, salt 0.35 g

Recipe from Good Food magazine, January 2010.  

More Middle Eastern Recipes:  
 
Stuffed tomatoes with lamb mince, dill & rice 
Lamb souvlaki 
Lamb biriyani 
Lamb pasties
Lamb kofta with Lebanese bread and hommus
Lamb with hummus and tabouli platter

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Smoky Chipotle Hummus Recipe

Photo: Smoky Chipotle Hummus Recipe

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

"Wonderful for entertaining, this high volume hummus recipe is made with chipotle pepper, roasted red peppers, and sun dried tomatoes. The Middle-Eastern-inspired dip is a beautiful color and has a smoky, bright flavor. Serve with pita chips and fresh vegetables."

Prep Time: 15 Minutes
Ready In: 15 Minutes
Servings: 20

Ingredients:

2 (15.5 ounce) cans garbanzo beans,
drained
1/2 cup water
1/4 cup tahini (sesame-seed paste)
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 canned chipotle pepper in adobo sauce
2 cloves garlic
1 1/2 teaspoons cumin
1 (7 ounce) jar roasted red bell peppers,
drained
6 oil-packed sun-dried tomatoes, drained
1/2 cup chopped cilantro
1/2 teaspoon salt
ground black pepper to taste

Directions: 

1. Place the garbanzo beans, water, tahini, lemon juice, olive oil, chipotle pepper, garlic, and cumin in the bowl of a food processor; blend until smooth. Add the red peppers, sun-dried tomatoes, cilantro, salt, and pepper. Pulse the mixture until the ingredients are coarsely chopped into the hummus base. Transfer to a serving bowl, cover, and chill until ready to serve.

From allrecipes.com
Submitted By: SAVVYHOSTESS
Photo By: n0mn0m 

More Middle Eastern Recipes:

Jalapeno Hummus
Black Bean Hummus
Hummus salad dip
Layered houmous, tabbouleh & feta picnic bowl
Healthy homemade houmous
Lamb with hummus and tabouli platter 

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Jalapeno Hummus Recipe

Photo: Jalapeno Hummus Recipe

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

Prep Time: 10 Minutes
Ready In: 10 Minutes
Servings: 8

"A spicy hummus to liven up the appetizer table!"

Ingredients:

1 cup garbanzo beans
1/3 cup canned jalapeno pepper slices,
juice reserved
3 tablespoons tahini
3 cloves garlic, minced
2 tablespoons lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
crushed red pepper to taste

Directions:

1. In a blender or food processor, mix the garbanzo beans, jalapeno peppers and reserved juice, tahini, garlic, and lemon juice. Season with cumin, curry powder, and crushed red pepper. Blend until smooth.

From allrecipes.com
Submitted By: Andrew
Photo By: playswithfood

More Middle Eastern Recipes:

Black Bean Hummus
Hummus salad dip
Layered houmous, tabbouleh & feta picnic bowl
Healthy homemade houmous
Lamb with hummus and tabouli platter
Spiced-Up Hummus

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Stuffed tomatoes with lamb mince, dill & rice recipe

Photo: Stuffed tomatoes with lamb mince, dill & rice recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Stuffed tomatoes with lamb mince, dill & rice recipe. Enjoy the Middle Eastern Cuisine and learn how to make Stuffed tomatoes with lamb mince, dill & rice.

These juicy tomatoes improve in flavour if cooked the day before you serve them. You can easily make them veggie too

Easy
Serves 4
Prep 20 mins
Cook 45 mins

Ingredients

4 beef tomatoes
pinch sugar
4 tbsp Greek extra virgin olive oil , plus extra to drizzle
1 Spanish onion , finely chopped
2 garlic cloves , finely chopped
200g minced lamb
1 tsp ground cinnamon
2 tbsp tomato purée
50g long grain rice
100ml chicken stock
4 tbsp chopped dill
2 tbsp chopped flat-leaf parsley
1 tbsp chopped mint

Method

Heat oven to 180C/160C fan/gas 4. Slice the tops off the tomatoes and reserve. Scoop out most of the pulp with a teaspoon, being careful not to break the skin. Finely chop the pulp, and keep any juices. Sprinkle the insides of the tomatoes with a little sugar to take away the acidity, then place them on a baking tray.

Heat 2 tbsp olive oil in a large frying pan, add the onion and garlic, then gently cook for about 10 mins until soft but not coloured. Add the lamb, cinnamon and tomato purée, turn up the heat, then fry until the meat is browned. Add the tomato pulp and juice, the rice and the stock. Season generously. Bring to the boil, then simmer for 15 mins or until the rice is tender and the liquid has been absorbed. Set aside to cool a little, then stir in the herbs.

Stuff the tomatoes up to the brim, top tomatoes with their lids, drizzle with 2 tbsp more olive oil, sprinkle 3 tbsp water into the tray, then bake for 35 mins. Serve with salad and crusty bread, hot or cold.

Try

Moussaka-stuffed tomatoes

Place 1 large aubergine on a baking tray, then roast for 30 mins at 200C/180C fan/ gas 6, until tender. Once cool enough to handle, peel and dice the flesh. Follow recipe as above, folding the chopped aubergine into the lamb mix. Spoon a little ready-made béchamel sauce over each tomato before putting the lids on, then bake.

Variations

These improve in flavour if you cook them the day before you want to serve. Add a drop of water and cover with foil when reheating, or simply serve at room temperature. You can vary the filling by adding feta or broad beans, or even omit the meat entirely and replace chicken for vegetable stock for a great veggie meal.

Nutrition Per Serving

300 kcalories, protein 14g, carbohydrate 21g, fat 19 g, saturated fat 5g, fibre 2g, sugar 8g, salt 0.3 g

Recipe from Good Food magazine, September 2009.  

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Must-make moussaka recipe

photo: Must-make moussaka recipe

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

An easy version of the classic Greek dish moussaka, cheesy and comforting...

Easy
Serves 4
Prep 10 mins
Cook 20 mins
Low-fat

Ingredients

500g pack lean minced beef
1 large aubergine
150g pot 0% Greek yogurt
1 egg , beaten
3 tbsp parmesan , finely grated
400g can chopped tomatoes with garlic and herbs
4 tbsp sun-dried tomato purée
400g leftover boiled potatoes (or 350g/12oz uncooked weight boiled)

Method

Heat the grill to high. Brown the beef in a deep ovenproof frying pan over a high heat for 5 mins. Meanwhile, prick the aubergine with a fork, then microwave on High for 3-5 mins until soft. Mix the yogurt, egg and parmesan together, then add a little seasoning.

Stir the tomatoes, purée and potatoes in with the beef with some seasoning and heat through. Smooth the surface of the beef mixture with the back of a spoon, then slice the cooked aubergine and arrange on top. Pour the yogurt mixture over the aubergines, smooth out evenly, then grill until the topping has set and turned golden.

Try

Making it perfect

Softening the aubergine in the microwave cuts down the amount of oil that's usually soaked up when frying the aubergine for this dish. Remember to prick holes in it first so that it doesn't explode!

Nutrition Per Serving

342 kcalories, protein 41g, carbohydrate 25g, fat 9 g, saturated fat 4g, fibre 4g, sugar 6g, salt 0.97 g

Recipe from Good Food magazine, December 2006. 

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Lemon & coriander houmous recipe

Photo: Lemon & coriander houmous recipe

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

Houmous is so easy to make and beats shop-bought every time. Try it with vegetable crudités in your packed lunch

Easy
Serves 6
Prep 5 mins
Vegetarian, Super healthy

Ingredients

2 x 400g cans chickpeas in water, drained
2 fat garlic cloves , roughly chopped
3 tbsp Greek yogurt
3 tbsp tahini paste
3 tbsp extra-virgin olive oil , plus extra
zest and juice 2 lemons
20g pack coriander

Method

Put everything but the coriander into a food processor, then whizz to a fairly smooth mix. Scrape down the sides of the processor if you need to.
Season the houmous generously, then add the coriander and pulse until roughly chopped. Spoon into a serving bowl, drizzle with olive oil, then serve.

Nutrition Per Serving

179 kcalories, protein 7g, carbohydrate 13g, fat 11 g, saturated fat 2g, fibre 6g, sugar 1g, salt 0.12 g

Recipe from Good Food magazine, July 2010.

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Crunchy feta & tomato salad recipe

Photo: Crunchy feta & tomato salad recipe

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

A salad that really indulges Greek flavours and colours - perfect food for sunny days

Easy
Serves 4
Easily doubled
Prep 10 mins
Cook 5 mins
Plus cooling

Ingredients

½ small ciabatta loaf
2 tbsp olive oil
4 tomatoes , roughly chopped
½ cucumber , roughly chopped
handful pitted black olives
100g feta cheese
handful fresh basil leaves
splash balsamic vinegar

Method

Heat grill to high. Cut the ciabatta into bite-size pieces and spread out in a single layer on a baking sheet. Drizzle over 1 tbsp oil. Grill for 3-4 mins, turning the pieces of bread occasionally, until just golden. Leave to cool.
Put the toasted ciabatta in a serving bowl with tomatoes, cucumber, olives and feta. Tear up the basil, then scatter over the salad. Whisk the balsamic and remaining olive oil together and drizzle over, then mix gently to combine.

Nutrition Per Serving

201 kcalories, protein 7g, carbohydrate 15g, fat 13 g, saturated fat 4g, fibre 2g, sugar 5g, salt 1.73 g

Recipe from Good Food magazine, July 2006.  

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Moussaka Recipe

Photo: Moussaka Recipe

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

There are plenty of recipes for this classic dish, but this is definitely one that's worth a try.

Moderately easy
Serves 6
Ready in 1½ hours

Ingredients

1 onion , finely chopped
olive oil
1 garlic clove , crushed
750g minced lamb
1 tsp cinnamon
100ml white wine
400g tin plum tomatoes
2 tbsp chopped parsley
2 aubergines , sliced
600ml milk
bay leaf
4 black peppercorns
75g butter
75g flour
4 potatoes , peeled, cooked and sliced
2 eggs

Method

Fry the onion in a little oil until soft, then add the garlic. After a minute, add the mince and brown, breaking up any lumps. Add the cinnamon, wine and tomatoes, simmer for 30 minutes, bubble off any excess liquid and stir in the parsley.
Meanwhile, brown the aubergines in a little oil on both sides then drain on kitchen paper. Bring the milk to a simmer with the bay leaf and peppercorns. Heat the butter in a pan, stir in the flour and gradually add the milk, stirring continually until you have a smooth sauce. Strain and season.
Heat the oven to 180C/fan 160C/gas 4. Layer the cooked meat sauce and aubergine in an ovenproof dish, top with the potatoes and season. Whisk the eggs into the white sauce and spoon over. Bake for 30-40 minutes until brown.

Nutrition Per Serving

609 kcalories, protein 33.7g, carbohydrate 28.5g, fat 40.3 g, saturated fat 17.6g, fibre 3.7g, salt 0.73 g

Recipe from olive magazine, March 2008.

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Spinach & feta filo pie recipe

Photo: Spinach & feta filo pie recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Spinach & feta filo pie recipe. Enjoy the Middle Eastern Cuisine and learn how to make Spinach & feta filo pie recipe.  

A veggie option that will suit everyone for a great-value supper with salad

Ingredients

2 onions , halved and sliced
butter
2 garlic cloves , crushed
500g spinach , washed and roughly chopped
grating nutmeg
200g feta cheese , cumbled
2 eggs , beaten
4 large sheets filo pastry

Method

Heat the oven to 200C/fan 180C/gas 6. Cook the onions in a large knob of butter until soft and turning golden. Add the garlic and cook for a couple of minutes. Add the spinach in batches and cook until wilted. Cool, then tip into a bowl (leaving behind any excess liquid from the spinach) and mix in the nutmeg, feta, eggs and season.

Melt 30g more butter, and butter a non-stick springform cake tin, about 20-22cm. Put the first sheet of filo in the tin and brush with butter, letting the excess hang over the sides. Keep going with the rest of the sheets, turning a little before adding each additional pastry sheet and brushing all over with butter. When all the pastry is used up, tip in the filling and fold over the excess pastry to cover. Butter the top then bake in the oven for about 20-30 minutes until the filo is crisp and golden. Leave for 5 minutes before turning out and cutting into wedges to serve.

Nutrition Per Serving

398 kcalories, protein 17.8g, carbohydrate 22.9g, fat 26.8 g, saturated fat 14.8g, fibre 3.6g, salt 2.67 g

Recipe from olive magazine, May 2010.

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Lamb souvlaki recipe

Photo: Lamb souvlaki recipe

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

To Prep 0:10
To Cook 0:10
INGREDIENTS 13
DIFFICULTY EASY
SERVINGS 4

Ingredients

4 bamboo skewers
1 quantity basic rissoles, using lamb mince
4 rounds pita bread
4 butter lettuce leaves
1 red onion, sliced
1 medium tomato, halved, sliced
1 cup (120g) grated tasty cheese (optional)

Garlic sauce

1/2 cup (140g) Greek-style natural yoghurt
2 cloves garlic, crushed
1/4 tsp smoked paprika
2 tbs hot water
1 tbs chopped fresh parsley
Salt to taste

Method

Soak bamboo skewers in water for 20 minutes. Prepare rissole mixture as for Brunch Rissoles recipe. Halve patties and roll each into a sausage shape. Thread two sausages onto each skewer.

Make the garlic sauce by mixing all ingredients together.

Preheat barbeque or grill plate to medium. Cook kebabs for about 3 minutes on each side, or until browned and cooked through. Meanwhile grill pita bread on both sides to warm through.

Layer lettuce, onion, tomato and cheese on pita bread. Top each with a kebab (skewer removed) and drizzle with garlic sauce.

Fresh Living - June 2005 , Page 46
Recipe by Jess Sly

More Middle Eastern Recipes:
 
Lamb kofta with Lebanese bread and hommus
Lamb with hummus and tabouli platter
Lamb Kebabs with Spicy Greens Tabbouleh
Lamb Shawarma
Moroccan lamb meatballs with harissa & couscous 
Kofta

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Lamb pasties recipe

Photo: Lamb pasties recipe

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

To Prep 0:15
To Cook 0:25
INGREDIENTS 8
DIFFICULTY EASY
MAKES 4

Ingredients

4 frozen shortcrust or puff pastry sheets, thawed
1 tbs olive oil
1 onion, finely chopped
350g lean lamb mince
1 tsp each ground cinnamon and cumin
1/4 cup chopped mint leaves
2 tomatoes, chopped
Beaten egg, to brush

Method

Preheat oven to 190°C. Cut four 12cm circles from pastry. Transfer to a lined baking tray. Chill while you make filling.

Heat oil in a large pan over medium heat, then cook the onion, stirring, for 1-2 minutes until starting to soften. Add mince and spices and cook, breaking up with a wooden spoon, for 5-6 minutes until meat is browned. Season, add mint and tomato, then remove from heat and cool.

Divide lamb among pastry, spooning it over half of each circle and leaving a 1cm border. Brush edges with egg, then fold over to form parcels. Press edges to seal, decorate with pastry offcuts if desired, then brush all over with egg. Bake for 15 minutes or until golden. Cool.  

delicious. - February 2008 , Page 116
Recipe by Valli Little

More Middle Eastern Bakery & Pastry Recipes:

Turkish Pizza
Middle eastern lamb & cranberry pizzas
Turkish bread crostini 
Turkish Vegetarian Pizza
Moroccan spiced pie
Cheese and mint rolls
 
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Lamb biriyani recipe

Photo: Lamb biriyani recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Lamb biriyani Recipe. Enjoy our collection of quick & easy recipes and learn how to make Lamb biriyani.  

A delicious one-pot wonder, biryani can be served on its own or as part of a banquet

Ingredients

600g diced lean lamb
1/2 cup balti curry paste
2 tablespoons vegetable oil
2 medium brown onions, thinly sliced
1 1/2 cups doongara rice
400g can diced tomatoes
100g baby spinach
1/3 cup flaked almonds, toasted
1 long red chilli, thinly sliced
1/3 cup fresh coriander leaves
plain yoghurt, to serve

Method

Combine lamb and curry paste in a bowl. Toss lamb to coat. Set aside. Heat half the oil in a saucepan over medium-high heat. Cook onions, stirring, for 5 minutes or until browned. Remove to a plate.

Add remaining oil to pan. Cook lamb mixture, stirring occasionally, for 5 minutes or until browned. Return half the onions to pan. Add rice, tomatoes and 1 1/2 cups hot water. Bring to the boil. Reduce heat to low. Cover and simmer, stirring occasionally, for 20 to 25 minutes or until rice is tender and liquid absorbed.

Stir in spinach and half the almonds. Cook for 2 minutes or until spinach is just wilted. Top biriyani with remaining onion, almonds, chilli and coriander. Serve with yoghurt.

Nutrition

Energy 3094kJ
Fat saturated 5.00g
Fat Total 30.70g
Carbohydrate sugars -
Carbohydrate Total 70.20g
Dietary Fibre 7.70g
Protein 41.50g
Cholesterol 98.00mg
Sodium 1366mg

Super Food Ideas - December 2007 , Page 76
Recipe by Cathie Lonnie 

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Lamb with hummus and tabouli platter
Lamb kofta with Lebanese bread and hommus 
Lamb, feta and lentil fattoush 
Middle Eastern Roast Lamb with Tahini Sauce 
Spiced Lamb Shoulder 
Tagine of Lamb Stracotto with Spring Onions

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Eggplant and couscous salad with yoghurt dressing recipe

Photo: Eggplant and couscous salad with yoghurt dressing recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Eggplant and couscous salad with yoghurt dressing Recipe. Enjoy our collection of quick & easy recipes and learn how to make Eggplant and couscous salad with yoghurt dressing. 

Garlicky yoghurt and fresh herbs are top taste matches for charred eggplant -- try it in this salad!

To Prep 0:15
To Cook 0: 10
INGREDIENTS 10
DIFFICULTY EASY
 
SERVINGS 4

Ingredients

190g (1 cup) couscous
250ml (1 cup) boiling water
6 Lebanese eggplants, halved lengthways
Olive oil spray
130g (1/2 cup) low-fat Greek-style natural yoghurt
2 tbs cold water
1/2 tsp ground sumac
Pinch of crushed garlic
1/2 cup fresh mint leaves, torn
1/2 cup fresh continental parsley leaves, torn

Method

Preheat a barbecue grill or chargrill on medium. Place the couscous in a heatproof bowl. Add boiling water. Cover and set aside for 5 minutes to soak. Use a fork to separate the grains.

Meanwhile, spray the eggplant with oil. Cook on chargrill for 5 minutes each side or until tender and golden.

Combine the yoghurt, cold water, sumac and garlic in a bowl until well combined. Season with salt and pepper.

Divide the couscous among serving plates. Top with eggplant, mint and parsley. Drizzle over yoghurt dressing.

Nutrition

Energy 995kJ
Fat saturated 1.00g
Fat Total 3.00g
Carbohydrate sugars -
Carbohydrate Total 41.00g
Dietary Fibre 5.00g
Protein 9.50g
Cholesterol -
Sodium -

Notes

Serves 4 as a light meal.

More ideas: Stir-fry chopped Lebanese eggplant, chilli, garlic, ginger and kecap manis. Cut eggplant into pieces. Marinate in honey and soy sauce. Thread onto skewers and cook on the barbecue.

Australian Good Taste - February 2011 , Page 28
Recipe by Gemma Luongo 

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Shanklish salad with radishes, chicory and cucumber recipe

Photo: Shanklish salad with radishes, chicory and cucumber recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Shanklish salad with radishes, chicory and cucumber recipe. Enjoy the Middle Eastern Cuisine and learn how to make Shanklish salad with radishes, chicory and cucumber. 

Featured as part of our Cooks and their Books series, this recipe comes courtesy of Greg Malouf, master of modern Middle Eastern cuisine.

Ingredients

50 g (2 oz) shanklish, crumbled ((look for shanklish at the dairy counter of Middle Eastern grocers)
1 bunch bitter chicory leaves, roughly chopped
1/2 cup watercress leaves
1 purple onion, diced
1 bunch radishes, washed, topped and tailed and quartered
2 Lebanese cucumbers, peeled, seeded and diced
2 tomatoes, seeded and diced
Juice of 2 lemons
80 ml (3 fl oz) extra-virgin olive oil
Salt and pepper

Preparation

Tip shanklish, chicory, watercress, onion, radishes, cucumbers and tomatoes into a large mixing bowl. Add the lemon and oil and lightly season with salt and pepper. Gently toss the salad and serve straight away with grilled or roasted meats or as a mezze dish.

Recipe from Saha by Greg and Lucy Malouf, with photographs by Matt Harvey.
Published by Hardie Grant Books.

Created by Greg Malouf

More Middle Eastern Recipes:

Chicken couscous salad 
Salmon Fillets over Couscous 
Couscous-Stuffed Peppers with Basil Sauce 
Couscous with Dried Fruit & Feta 
Curried Couscous Salad with Dried Sweet Cranberries 
Moroccan Chicken with Almond Couscous

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Baked fish with pistachio and tahini recipe (samke harra)

Photo: Baked fish with pistachio and tahini

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Baked fish with pistachio and tahini recipe (samke harra)e. Enjoy the Middle Eastern Cuisine and learn how to make Baked fish with pistachio and tahini (samke harra).

Ingredients

1 x 2 kg whole snapper
4 tbsp olive oil
1 tsp salt
1 onion, finely diced
Red capsicum, finely diced
Tomatoes, seeded and finely diced
¼ bunch parsley, finely chopped
¼ bunch coriander, finely chopped
1 cup lemon juice
1 cup tahini
1 cup fresh pistachios, chopped
1 tsp harissa
Water as required

Preparation

Season snapper well with sea salt and ground black pepper.

Roast in an oiled baking tray at 200 degrees for 1 hour or until almost cooked.

In saucepan add onion, tomatoes, capsicum and oil and cook until soft.

Add pistachios, lemon juice, harissa, tahini and water to thin to a sauce consistency, and cook slowly until oil starts to exude

Spoon over snapper and bake for a further ten minutes and serve sprinkled with fresh pistachios.

From sbs.com.au
Created by Zahi Azzi

More Middle Eastern Recipes:

Tunisian Fish Tagine
Fish with Chickpeas and White Rice 
Egyptian-style fish with roasted vegetables 
Fish Tagine 
Spiced almond fish with fattoush 
Frike with Fish Stew 

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Black Bean Hummus Recipe

Photo: Black Bean Hummus Recipe

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

Total Time: 25 min
Prep 10 min
Inactive 15 min

Yield: 4 servings (3/4 cup hummus)
Level: Easy

Ingredients

1 cup cooked black beans
1 garlic clove, minced
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1/2 head iceberg lettuce, cut into wedges

Directions

Blend all the ingredients, except the lettuce, in a food processor until almost smooth. Let sit for 15 minutes before serving with iceberg lettuce wedges.

Recipe courtesy Melissa d'Arabian
Show: Ten Dollar DinnersEpisode: Football Fiesta

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Layered houmous, tabbouleh & feta picnic bowl  
Healthy homemade houmous  
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Herbed Hummus 

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Hummus salad dip recipe

Photo: Hummus salad dip recipe

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

Takes: 20mins to prepare
Serves: 4
 
Ingredients

400g chickpeas
1½tbsp Bevelini tahini
1tsp crushed garlic
125ml (1/2 cup) Bevelini Kolymvari extra-virgin olive oil
100ml Bevelini lemon juice
100ml water
salt to taste
pinch of parsley

Preparation

Drain and rinse the Bevelini chickpeas from the can and pour into blender.

Add in the Bevelini tahini, followed by the crushed garlic, olive oil and the lemon juice and blend on a high setting. Add water to correct the consistency and salt to taste.

To serve, drizzle Bevelini Kolymvari olive oil and a pinch of chopped parsley.
TESCO realfood 
 
More Middle Eastern Recipes:   

Layered houmous, tabbouleh & feta picnic bowl 
Healthy homemade houmous  
Lamb with hummus and tabouli platter
Spiced-Up Hummus
Herbed Hummus
Falafel and hummus on pita bread

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Chicken with dates and couscous recipe

Photo: Chicken with dates and couscous recipe
Photography by Mark Roper

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

Follow our lead and we'll have you plating up this vibrant chicken and couscous dish in half an hour.

Ingredients

2 red onions
3 cloves garlic
6 chicken thigh fillets
50g butter
60ml (1/4 cup) olive oil
8 fresh dates
1 tsp ground cumin
1 tsp ground cinnamon, plus 1 pinch extra
1 pinch saffron threads (optional)
400g can chopped tomatoes
250ml (1 cup) chicken stock
1 cinnamon quill
400g (2 cups) instant couscous
20g (1/4 cup) flaked almonds
1 tbs lemon juice
1/4 bunch coriander

Method

Peel onions and garlic, then thinly slice. Cut chicken thighs into thirds. Heat butter and 1 tbs oil in a heavy-based casserole over medium heat. Add chicken and cook for 2 minutes each side or until browned. Transfer to a plate.
 
Return casserole to medium heat. Add onions, garlic and 1 tsp salt, and cook, stirring, for 5 minutes or until softened. Meanwhile, cut dates in half, remove seeds, then thinly slice. Add cumin, ground cinnamon and saffron, if using, to onion mixture and cook, stirring, for 1 minute or until fragrant. Return chicken to casserole with tomatoes, stock, cinnamon quill and half the dates. Bring to a simmer, then cook, partially covered with a lid, for 15 minutes or until the chicken is cooked through.

Meanwhile, fill a kettle and bring to the boil. Place couscous and 1 tbs oil in a bowl. Pour over 400ml boiling water, stir to combine, then cover tightly with plastic wrap. Set aside for 10 minutes or until water is absorbed.

Heat remaining 1 tbs oil in a pan over medium heat. Add remaining dates and almonds, and cook, tossing, for 3 minutes or until almonds are toasted. Stir in the lemon juice and extra ground cinnamon.

Fluff couscous with a fork, then divide among plates with chicken. Tear leaves from coriander, then scatter over chicken with almond mixture to serve.

MasterChef - August 2011 , Page 86
Recipe by Sophia Young

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Moroccan Chicken with Almond Couscous 
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Middle Eastern Chicken Pot and Butter-Nut Couscous 

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Chicken couscous salad recipe

Photo: Chicken couscous salad recipe
Photography by John Paul Urizar

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

 This hearty chicken salad incorporates a satisfying combination of colours and textures. 

Ingredients

4 skinless chicken breasts
olive oil cooking spray
250g punnet cherry tomatoes, halved
1 zucchini, sliced diagonally
1 bunch asparagus, trimmed, cut into 4
1 1/2 cups couscous
1 1/2 cups salt-reduced chicken stock, boiling
2 tablespoons sweet chilli sauce
2 tablespoons fresh lime juice

Method

Preheat oven to 180ºC. Line 2 baking trays with baking paper. Heat a non-stick frying pan over medium-high heat. Spray chicken with oil. Season with salt and pepper. Cook for 2 minutes each side or until golden. Remove from frying pan. Place onto a baking tray. Place vegetables onto second baking tray. Spray with oil. Season with salt and pepper. Cover vegetables with foil.

Bake chicken and vegetables for 10 minutes. Remove chicken from oven. Cover. Stand for 10 minutes. Increase oven to 220ºC. Bake vegetables, uncovered, for a further 10 minutes or until tender.

Place couscous into a heatproof bowl. Pour over boiling stock. Cover. Stand for 3 minutes. Stir gently with a fork to separate grains. Place sweet chilli sauce, lime juice, and salt and pepper into a jug. Whisk with a fork until well combined.

Toss warm vegetables through couscous. Spoon onto serving plates. Slice chicken and place on top of couscous. Drizzle with chilli lime mixture. Serve.

Super Food Ideas - August 2004 , Page 37
Recipe by Kim Meredith 

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Salmon Fillets over Couscous 
Couscous-Stuffed Peppers with Basil Sauce 
Couscous with Dried Fruit & Feta 
Curried Couscous Salad with Dried Sweet Cranberries 
Moroccan Chicken with Almond Couscous 
Moroccan butternut squash couscous salad

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Layered houmous, tabbouleh & feta picnic bowl recipe

Photo: Layered houmous, tabbouleh & feta picnic bowl recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Layered houmous, tabbouleh & feta picnic bowl recipe. Enjoy the Middle Eastern Cuisine and learn how to make Layered houmous, tabbouleh & feta picnic bowl.

This salad combines delicious meze-type dishes and a layering of several Greek and Middle Eastern-inspired flavours that marry together as they sit in the fridge

Easy
Serves 4
Prep 20 mins
Cook 15 mins
Vegetarian

Ingredients

2 x 200g tubs houmous
400g can chickpeas , rinsed and drained
200g pack feta cheese , broken into chunks
handful pitted black olives
1 crisp Romaine heart
flatbreads , to serve

FOR THE TABBOULEH

85g bulghar wheat
80g bunch mint , leaves finely chopped
80g bunch flat-leaf parsley , leaves finely chopped
2 large ripe tomatoes , deseeded and chopped
1 red onion , finely chopped
zest and juice 1 lemon
4 tbsp olive oil , plus extra for drizzling

Method

First, make the tabbouleh. Tip the bulghar into a saucepan, cover with water, season with salt, then bring to the boil and simmer for 15 mins until tender. Drain in a sieve, rinse under cold running water, then leave to drain over the pan. Mix the mint and parsley with the tomatoes, onion and drained bulghar. Whisk the lemon zest and juice and oil together with seasoning, then toss with the bulghar.
Spoon the houmous into the bottom of a portable picnic bowl or large Tupperware (or use a large plastic mixing bowl, as you can cover it tightly with cling film later). Scatter with the chickpeas, then sprinkle with seasoning and drizzle with a little oil. Spoon the tabbouleh on top. Now top with the feta and olives, then tear over the lettuce leaves.
Cover the bowl tightly with its lid or some cling film. Put a little more olive oil in a sealed container to take with you, then chill the salad for up to 24 hrs.
To eat, drizzle the olive oil over the leaves, then scoop the salad onto serving plates, making sure everyone gets a bit of each layer. Serve with the flatbreads for everyone to tear and share.

Try

Taking to the picnic

The tabbouleh, a finely chopped salad of fresh herbs mixed with bulghar wheat, is dressed but won't spoil if you make it ahead, and because the lettuce leaves are packed on the top, they won't go soggy. Served with flatbreads, it's filling and easy - think of it as salad and sandwiches in one!

768 kcalories, protein 24g, carbohydrate 41g, fat 58 g, saturated fat 13g, fibre 9g, sugar 7g, salt 2.85 g

Recipe from Good Food magazine, August 2009.
 
More Middle Eastern Recipes:   

Healthy homemade houmous 
Lamb with hummus and tabouli platter
Spiced-Up Hummus
Herbed Hummus
Falafel and hummus on pita bread
Hummus, cheese and tabouli pockets 

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