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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Healthy homemade houmous recipe

Photo: Healthy homemade houmous recipe

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

A smooth blended chickpea dip with tahini and garlic that's versatile and good for you - a great snack or lunch

Easy
MAKES 4 snack portions
Prep 5 mins
NO COOK
Vegetarian

Ingredients

1 x 400g can chickpea , don't drain
1 tbsp tahini paste
1 fat garlic clove , chopped
3 tbsp 0% fat Greek yogurt
good squeeze lemon juice

Method

Drain the chickpeas into a sieve set over a bowl or jug to catch the liquid. Tip the chickpeas, tahini, garlic and yogurt into a food processor or blender and whizz to smooth. Whizz in a tbsp of the chickpea liquid at a time until you have a nice consistency, then scrape into a bowl, stir in a squeeze of lemon juice and season to taste.

Nutrition Per Serving

135 kcalories, protein 7.5g, carbohydrate 12.4g, fat 5.1 g, saturated fat 0.7g, fibre 2.6g, sugar 1.3g, salt 0.5 g

Recipe from bbcgoodfood.com, January 2012.  

More Middle Eastern Recipes:    

Lamb with hummus and tabouli platter
Spiced-Up Hummus
Herbed Hummus
Falafel and hummus on pita bread
Hummus, cheese and tabouli pockets
Roast beetroot hummus 

Save and share Healthy homemade houmous recipe 

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Couscous-Stuffed Peppers with Basil Sauce Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Couscous-Stuffed Peppers with Basil Sauce Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Couscous-Stuffed Peppers with Basil Sauce.

Photo: Couscous-Stuffed Peppers with Basil Sauce Recipe

 
Total Time: 1 hr 15 min
Prep 15 min
Cook 1 hr 0 min

Yield: 4 servings

Level: Easy

Ingredients

Filling:

1 cup low-sodium chicken broth
2 teaspoons ground cumin
3/4 cup couscous
1 cup canned garbanzo beans, rinsed and drained
1/4 cup dried currants
1 packed cup chopped baby spinach leaves
1/2 cup (4 ounces) crumbled feta cheese
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 medium red bell peppers
1 medium yellow bell pepper
1 medium orange bell pepper
Hot water, as needed

Sauce:

1 packed cup fresh basil leaves
1/2 cup (about 4 ounces) creme fraiche
3 tablespoons extra-virgin olive oil
1 tablespoon water
1 garlic clove, coarsely chopped
2 teaspoons fresh lemon juice
1/4 teaspoon sugar
1/4 teaspoon salt, plus extra, as needed
1/4 teaspoon freshly ground black pepper, plus extra, as needed

Directions

Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

Filling: In a medium saucepan, bring the chicken broth and cumin to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pan until the couscous is tender and all of the liquid has been absorbed, about 5 to 6 minutes. Put the couscous in a large bowl and add the beans, currants, spinach, feta and 1/4 cup olive oil. Season with salt and pepper, to taste. Stir until all the ingredients are combined.

Slice the tops off the peppers and remove all the ribs and seeds. If necessary, cut a very thin slice from the base to help the peppers stand up. Stuff the peppers with the filling and drizzle the tops with olive oil. Put the peppers in an 8 by 8-inch square baking dish. Fill the baking dish with 3/4-inch hot water and bake until the filling is golden and the peppers are cooked through, about 55 to 60 minutes. Cooks Note: If the filling begins to brown too quickly, cover the pan with foil.)

Sauce: In a blender, combine the basil, creme fraiche, olive oil, water, garlic, lemon juice, sugar, salt, and pepper. Blend until smooth. Adjust the seasoning with salt and pepper, to taste.

Remove the peppers from the oven and arrange on serving plates. Spoon the sauce around the peppers and serve.

Recipe courtesy Giada De Laurentiis
Show: Giada at HomeEpisode: Giada’s Restaurant Favorites

More Middle Eastern Recipes:

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

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Salmon Fillets over Couscous Recipe

Photo: Salmon Fillets over Couscous Recipe

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

Total Time: 35 min
Prep 5 min
Cook 30 min

Yield: 4 servings

Level: Easy

Ingredients

Olive oil
4 (4-ounce) pieces salmon
Lime
House Seasoning, recipe follows
Butter
Couscous, recipe follows

Directions

Preheat the oven to 350 degrees F.

Add a drizzle of olive oil to glass pan and place the salmon. Squeeze the juice of 1 lime over the top of the salmon and sprinkle with the House Seasoning. Top with pads of butter. Wrap in the foil and bake for 25 to 30 minutes. Serve on a bed of couscous.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Combine all ingredients in a bowl.

Couscous:

2 1/4 cups water or chicken stock

1/2 teaspoon salt

2 teaspoons butter

10 ounces couscous

1 cup diced tomatoes

1 cup crumbled feta cheese

1/2 cup green onions

Combine water or chicken stock, salt and butter in a saucepan, over medium heat and bring to a boil. Stir in couscous. Add diced tomatoes, crumbled feta, and green onions. Remove from heat, cover and let stand for 5 minutes.

Uncover, fluff with a fork, and serve hot or cold.

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 5 minutes

Ease of preparation: easy

Recipe courtesy Bobby Deen
Show: Paula's Home CookingEpisode: Deen Family Cook-Off

More Middle Eastern Recipes:

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

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Chicken Shawarma for Two Recipe

Photo: Chicken Shawarma for Two Recipe

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

Shawarma is a Middle Eastern sandwich made with sliced seasoned meat. This recipe for two features chicken, along with a cucumber-yogurt sauce, fresh tomato and crunchy romaine lettuce.

2 servings

Active Time: 45 minutes

Total Time: 45 minutes

Ingredients

1/2 cup shredded unpeeled English cucumber or peeled regular cucumber
2 tablespoons low-fat plain yogurt
1 1/2 tablespoons tahini
1 tablespoon lemon juice
1/4 teaspoon salt, divided
1 1/2 teaspoons garlic powder
1/2 teaspoon curry powder
1/4 teaspoon freshly ground pepper
1 8-ounce boneless, skinless chicken breast, trimmed
1 1/2 teaspoons canola oil
2 6-inch whole-wheat pita breads or lavash
1 small tomato, chopped
1 cup thinly sliced romaine lettuce

Preparation

Preheat grill to medium.

Stir cucumber, yogurt, tahini, lemon juice and 1/8 teaspoon salt together in a medium bowl. Set aside.
Combine garlic powder, curry powder, pepper and the remaining 1/8 teaspoon salt in another medium bowl. Slice chicken breast crosswise into 1/4-inch strips; toss with the spice mixture to coat. Add oil and toss to combine.

Grill the chicken, turning once, until cooked through, about 2 minutes per side.

To serve, spread half the cucumber-yogurt sauce on each pita (or lavash) and top with half the chicken, tomato and lettuce. Fold like a taco (or roll closed, if using lavash).

Nutrition

Per serving: 376 calories; 14 g fat ( 2 g sat , 6 g mono ); 64 mg cholesterol; 34 g carbohydrates; 0 g added sugars; 31 g protein; 6 g fiber; 606 mg sodium; 603 mg potassium.

Nutrition Bonus: Nutrition bonus: Vitamin A (50% daily value), Magnesium (20% dv), Iron & Vitamin C (18% dv), Potassium (17% dv), Zinc (16% dv), Folate (15% dv)
 
 More Middle Eastern Recipes:

Middle Eastern Chicken Shawarma
Spicy Chicken Shawarma Salad
Chicken Shawarma
Lamb Shawarma
Hummus Pita Sandwich
Hummus without Tahini

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Middle Eastern Burgers Recipe

Photo: Middle Eastern Burgers Recipe

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

Exotic-tasting spices and chopped prunes give Middle Eastern flair to these truly succulent burgers. Serve with Yogurt-Garlic Sauce, slices of ripe tomato, lettuce and sharp red onion.

4 servings

Active Time: 30 minutes

Total Time: 40 minutes

Ingredients

1/3 cup bulgur, (see Ingredient note)
1/2 cup plus 2 tablespoons warm water, divided
1 teaspoon canola oil
1/2 cup chopped onion, (1 small)
2 cloves garlic, minced
1/3 cup pitted prunes, finely chopped (2 ounces)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground allspice
12 ounces lean ground beef
1 large egg, lightly beaten
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper
4 small whole-wheat pita breads

Preparation

Preheat grill.
 
Combine bulgur with 1/2 cup warm water in a small bowl; let soak until the bulgur is tender and most of the water has been absorbed, 20 to 30 minutes. Drain any excess liquid.
 
Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion; cook, stirring often, until the onion softens, about 4 minutes. Add garlic and prunes; cook, stirring often, until fragrant, about 2 minutes. Don't let the garlic burn. Stir in cumin, coriander and allspice; cook, stirring constantly, for 1 minute. Add remaining 2 tablespoons water; cook until it is absorbed, about 1 minute. Remove from the heat.
 
Combine beef, egg, salt, pepper, the onion-prune mixture and the bulgur in a mixing bowl; mix thoroughly. Shape into four 3/4-inch-thick patties.

Lightly oil the grill rack (hold a piece of oil-soaked paper towel with tongs and rub it over the grate). Grill the burgers over medium heat, turning once, until browned and cooked through, about 4 minutes per side. Warm pitas on the grill, if desired. Serve the burgers with the pitas.

Tips & Notes

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 large markets.

Nutrition

Per serving: (with 90%-lean beef): 339 calories; 12 g fat ( 4 g sat , 5 g mono ); 108 mg cholesterol; 36 g carbohydrates; 24 g protein; 6 g fiber; 373 mg sodium; 527 mg potassium.

Nutrition Bonus: Zinc (30% daily value), Fiber (24% dv), Iron (20% dv).

Carbohydrate Servings: 2

Exchanges: 21/2 starch, 3 lean meat

From EatingWell: Summer 2004, The EatingWell Diabetes Cookbook (2005)
 
More recipes from the hummus blog: 

Lamb kofta with Lebanese bread and hommus 
Kofta - Lamb Burgers with Hummus and Tomato, Cucumber and Yogurt Salad 
Lamb kofta
Tuna Kofte with Pomegranate Molasses
Lamb kofta with fattoush
Turkish lamb, feta & spinach melts

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Middle Eastern Roast Lamb with Tahini Sauce Recipe

Photo: Middle Eastern Roast Lamb with Tahini Sauce

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

Inspired by Middle Eastern shawarma sandwiches, here we season leg of lamb with a flavorful spice paste spiked with garlic, cardamom, paprika and cumin and grill it over indirect heat to approximate the gentle cooking of a rotisserie. Serve the tahini sauce on the side—and be sure to keep any leftovers. They're great tucked into a pita pocket with shredded lettuce and diced tomatoes.

12 servings

Active Time: 45 minutes

Total Time: 4 1/2 hours (including 2 hours marinating time)

Ingredients

8 medium cloves garlic, divided
2 1/2 teaspoons salt, divided
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons ground mace
1 teaspoon ground cardamom
1 teaspoon paprika
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 4-pound boneless leg of lamb, butterflied and trimmed (see Tip)
1/2 cup lemon juice
1/2 cup tahini , (see Tip)
1/2 cup minced fresh parsley
6 tablespoons nonfat plain yogurt, preferably Greek-style
1/4 cup water
1/2 teaspoon freshly ground pepper

Preparation

Mince 6 garlic cloves. Place in a small bowl with 1 1/2 teaspoons salt and mash into a paste using the back of a spoon. Stir in oil, mace, cardamom, paprika, cinnamon, cumin and cayenne until combined.

Open lamb so it’s flat, with the cut side up. Spread three-quarters of the spice paste over the cut surface. Roll the lamb closed and tie in several places so it is about the shape of a large football. Spread the remaining paste over the outside. Loosely cover with plastic wrap and refrigerate for 2 hours.

Mince the remaining 2 garlic cloves. Combine with the remaining 1 teaspoon salt in a medium bowl with lemon juice, tahini, parsley, yogurt, water and pepper. Refrigerate until ready to serve.

About 20 minutes before you are ready to grill, preheat a gas grill (with all burners lit) to 400°F or build a fire in a charcoal grill and let it burn down to medium heat (about 400°F).

If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side. Place the lamb on the unheated side of the grill rack. Close the lid and roast undisturbed for 30 minutes.

Rotate the lamb 180 degrees, cover and continue roasting until an instant-read thermometer inserted into the thickest part of the meat registers 140°F (for medium-rare) to 145° (for medium), 20 to 40 minutes more. Transfer to a clean cutting board; let stand for 10 minutes before slicing. Serve with the tahini sauce.

Tips & Notes

Tips: Have your butcher “butterfly” a boneless leg of lamb (that is, open it up to a large, flat cut of meat); ask that any visible fat be trimmed off.

Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters.

Nutrition

Per serving: 257 calories; 14 g fat ( 3 g sat , 7 g mono ); 76 mg cholesterol; 5 g carbohydrates; 0 g added sugars; 27 g protein; 1 g fiber; 551 mg sodium; 377 mg potassium.

Nutrition Bonus: Zinc (32% daily value), Iron & Vitamin C (15% dv).

Exchanges: 1/2 carbohydrate (other), 3 lean meat, 1 1/2 fat

From EatingWell: May/June 2009 

More recipes from the hummus blog: 

Lamb with hummus and tabouli platter 
Lamb, feta and lentil fattoush  
Green Fatoush 
Curried Couscous Salad with Dried Sweet Cranberries 
Moroccan carrot salad  
Moroccan butternut squash couscous salad 

Save and share Middle Eastern Roast Lamb with Tahini Sauce Recipe 

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