Creamy Semolina Pudding Recipe

Photo: Creamy Semolina Pudding Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Creamy Semolina Pudding recipe. Enjoy the Middle Eastern cuisine and learn how to make Creamy Semolina Pudding. 

Enjoy the festival of delicious food & warm hospitality and learn how to make easy Creamy Semolina Pudding.

Cuisine: Oriental
Category: Arabic desserts
Serves: 8 persons
Difficulty: Easy
Cost: Cheap

Preparation time :  0 minutes
Cooking time : 10 minutes

Ingredients

2 tablespoons ghee

1 cup semolina or 160 g

5 cups milk or 1250 ml

1½ cups sugar or 300 g

2 tins NESTLÉ® Cream or 340 g

2 tablespoons rose water

Preparation

In a large saucepan, melt ghee. Add semolina and stir for 6-8 minutes over a medium heat or until slightly changed in color.

Add liquid milk, sugar and NESTLÉ® Cream . Bring to boil and simmer with constant stirring over a low heat for few minutes or until it thickens.

Add rose water and stir then remove from heat and pour into a large platter or in individual cups. Set aside to cool then refrigerate. Serve directly from the fridge.

Serving tips :     Garnish the top with toasted chopped almonds, icing sugar and some cinnamon powder before serving.

Nutritional Information

Energy :     433.00 Kcal
Protein :     8.60 g
Carbohydrate :     61.00 g
Fats :     18.00 g 

From Nestle Family

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Lebanese cream slice 
Sesame Halva 
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Best Baklava
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Stuffed Grape Leaves     

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Lebanese cream slice recipe

Photo: Lebanese cream slice

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Lebanese cream slice recipe. Enjoy the Middle Eastern cuisine and learn how to make Lebanese cream slice.

Cuisine: Lebanese
Prep Time: 10 min(s)
Cook Time: 20 min(s)
Serves 8

Doused in caramel syrup and smothered in thick custard, this simple yet luxurious bread dessert is quick to prepare and requires minimal cooking.

Chilling time 2 hours
Level of difficulty Easy

Ingredients
 
8 pieces French toast (see note)
750 ml (3 cups) milk
600 ml cream
75 g (⅓ cup) caster sugar
½ cup cornflour
½ cup plain flour
100 g ground pistachios

syrup
440 g (2 cups) caster sugar
1 tbsp lemon juice
2 tbsp rosewater

Preparation
 
For the syrup, place the sugar and 375 ml (1½ cups) water in a saucepan and bring to the boil, stirring to dissolve the sugar. Add the lemon juice, reduce the heat to a gentle boil and cook for 15 minutes until light golden. Remove from the heat and stir in the rosewater.

Arrange the toast to cover the base of a 23cm square or rectangular dish. Pour half the sugar syrup over the toast, reserving the remainder.

Place the milk, cream, sugar, cornflour and plain flour in a saucepan, and whisk until well combined. Place the saucepan over medium heat and cook, whisking continuously, for 8 minutes until thick with a yoghurt-like consistency. Pour the custard over the toast, bang on the bench a few times to settle the custard, and set aside to cool for 1 hour. Sprinkle with the ground pistachios and refrigerate for 2 hours.

Serve cold with extra syrup to the side.

Note
The French toast in this recipe is commercial, toasted bread slices sold in packets in most continental delis. To make your own French toast, remove the crusts from 8 slices of white bread and bake in an 180˚C oven for 8–10 minutes until completely dry.

SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.

Photography by Alan Benson.

Source www.sbs.com.au 

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Sesame Halva 
Eggplant Fatteh with Meat and Keshk
Best Baklava
Open meat and tomato pies (Sfiha)
Stuffed Grape Leaves   
Stuffed tomatoes with lamb mince, dill & rice 

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Middle Eastern lamb pizzas recipe

Photo: Middle Eastern lamb pizzas recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Middle Eastern lamb pizzas recipe. Enjoy the Middle Eastern cuisine and learn how to make Middle Eastern lamb pizzas.

For a gourmet twist on a classic pizza, try some beautiful Middle Eastern ingredients and flavours.

To Prep 0:20
To Cook 0:20
INGREDIENTS 11
SERVINGS 4

Ingredients

300g (2 cups) plain flour
95g (1/3 cup) Greek-style yoghurt, plus extra, to serve
100ml olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
600g minced lamb
2 tsp ground cumin
1/2 tsp ground cinnamon
90g (1/3 cup) tomato paste
400g can chickpeas, rinsed, drained
Coriander leaves and lemon wedges, to serve

Method

Step 1
To make pizza dough, place flour and 1 tsp salt in a bowl. Make a well in the centre, pour in 125ml (1/2 cup) hot water, yoghurt and 2 tbs oil, and stir until mixture comes together. Turn dough out on a lightly floured surface and knead until just smooth. Form into a ball and wrap in plastic wrap. Set aside.

Step 2
Place 2 heavy-based oven trays in the oven and preheat to 220C.

Step 3
Heat remaining 60ml (1/4 cup) oil in a frying pan over medium heat. Add onion, garlic and 1 1/2 tsp salt, and cook, stirring occasionally, for 5 minutes or until soft. Add lamb and cook, breaking up with a wooden spoon, for 3 minutes or until lightly browned. Add spices, tomato paste and 60ml (1/4 cup) water, and cook, stirring, for 2 minutes.

Step 4
Divide dough into 4. Roll out each portion to a 12cm x 30cm rectangle on individual floured sheets of baking paper. Spread one-quarter of lamb mixture over each pizza base and top with one-quarter of chickpeas. Slide 2 pizzas with baking paper onto each hot tray and bake for 10 minutes, swapping trays halfway, or until bases are crisp and browned.

Step 5
Top pizzas with large spoonfuls of extra yoghurt, scatter with coriander leaves and serve with lemon wedges.

Tip: Don't feel like making pizza dough? Substitute Turkish or pita bread, halved horizontally.

MasterChef - August 2010 , Page 42
Recipe by Sophia Young
Photography by Brett Stevens 

More Recipes from the Hummus Blog:

Toast Bread Shrimp Samboosa
Spicy Meatballs in Pomegranate BBQ Sauce
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Lamb kofta Tuna Kofte with Pomegranate Molasses
Lamb kofta with fattoush 

Save and share Middle Eastern lamb pizzas recipe 

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Toast Bread Shrimp Samboosa Recipe

Photo: Toast Bread Shrimp Samboosa Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Toast Bread Shrimp Samboosa recipe. Enjoy the Middle Eastern cuisine and learn how to make Toast Bread Shrimp Samboosa. 

Cuisine: Arabic
Category: Appetizers
Serves: 6 persons
Difficulty: Easy
Cost: Cheap

Ingredients

2 cubes MAGGI® Chicken Bouillon or 20 g

¼ cup water or 60 ml, hot

1 tablespoon vegetable oil

1 medium onion or 150 g, finely chopped

1 tablespoon tomato paste

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon chilli flakes

300 g shrimp, frozen, cleaned & thawed

½ cup fresh parsley, finely chopped

18 slices toast bread or 432 g

1 egg, lightly beaten

1 cup fresh breadcrumbs or 85 g

1 cup vegetable oil, for frying

Preparation

Dissolve 2 MAGGI® Chicken Bouillon cube in 60ml Hot water and set aside.

Heat 1 tbs Vegetable Oil in a sauce pan and sauté Onion until golden; add Tomato Paste and sauté for an additional 2-3 minutes.

Add Spices, Chicken Stock, Shrimp and Parsley and simmer uncovered until liquid is absorbed, about 15 minutes. Remove from heat and set aside to cool slightly.

Using a rolling pin flatten each slice of toast bread to a 3-4mm thickness.

Place each flattened bread slice in a samboosa mold and spoon in a tablespoon of filling in the center. Fold the samboosa by closing the mold and seal on all sides.

Gently brush each samboosa with Egg, and coat with Bread Crumbs.

Heat Vegetable Oil in a deep frying pan, fry samboosa’s until golden and transfer to kitchen paper to absorb excess oil.

Serve hot with your choice of dipping sauce. 
 
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Spicy Meatballs in Pomegranate BBQ Sauce
Kofta Stew
Kofta - Lamb Burgers with Hummus and Tomato, Cucumber and Yogurt SaladLamb koftaTuna Kofte with Pomegranate Molasses
Lamb kofta with fattoush
Turkish lamb, feta & spinach melts

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Spicy Meatballs in Pomegranate BBQ Sauce Recipe

Photo: Spicy Meatballs in Pomegranate BBQ Sauce Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Spicy Meatballs in Pomegranate BBQ Sauce recipe. Enjoy the Middle Eastern cuisine and learn how to make Spicy Meatballs in Pomegranate BBQ Sauce.

Cuisine: Arabic
Category: Appetizers
Serves: 8 persons
Difficulty: Easy
Cost: Medium

Preparation time :     20 minutes
Cooking time :     30 minutes

Ingredients

for meatballs:

250 g minced beef

250 g veal sausage, spicy, casing removed

250 g sausage, casing removed

¼ cup water or 60 ml, hot

1 cube MAGGI® Chicken Bouillon or 10 g

1 tablespoon dried oregano

1 tablespoon dried basil

1 medium onion or 150 g, finely chopped

6 cloves garlic, crushed

½ loaf french bread or 150 g, cut into small pieces

for sauce:

1 teaspoon butter

1 small onion or 50 g, finely chopped

½ cup water or 125 ml, hot

1 cube MAGGI® Chicken Bouillon or 10 g

½ cup pomegranate molasses or 120 ml

1/3 cup barbecue sauce or 90 ml

Preparation

Preheat oven to 180 degrees C and place oven rack to middle position.

Line the bottom of an oven tray with aluminum paper for easy clean up.

In a large mixing bowl, combine Minced Meat and both types of Sausages until evenly mixed.

Add Water and crumbled MAGGI® Chicken Bouillon , Oregano, Basil, Garlic and Onions and mix for another 3-4 minutes with hand or a wooden spoon.

Gradually mix in the small bread pieces until all ingredients are well incorporated.

Shape mixture into golf-ball size meat balls and place on oven tray. Bake in a preheated oven for about 20 minutes or until meatballs are cooked and golden on top.

Meanwhile to prepare sauce, melt Butter on medium heat and sauté Onions in a sauce pan until soft; add Water, MAGGI® Chicken Bouillon and remaining ingredients. Turn heat to low and allow to simmer for 15 minutes, stirring occasionally until sauce slightly thickens.

To serve, place cooked meatballs in a mixing bowl, cover with Sauce and toss around to insure all meatballs are covered. Serve hot in a serving.

Tips : Meatballs can be made in advance and kept in the freezer for up to 1 month.

Nutritional Information

Energy :     350.00 Kcal
Protein :     19.00 g
Carbohydrate :     21.00 g
Fats :     22.00 g 

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Kofta - Lamb Burgers with Hummus and Tomato, Cucumber and Yogurt Salad
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Turkish lamb, feta & spinach melts
 
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Falafel Recipe

Photo: Falafel Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Falafel ) recipe. Enjoy the Middle Eastern cuisine and learn how to make Falafel. 

Ingredients:
 

 2 cups dried chickpeas
1 medium onion, minced
5 garlic cloves, smashed
1 cup fresh cilantro, chopped (you can use parsley if you’re not a cilantro fan)
1 tsp baking powder
2 tsp freshly ground coriander
2 tsp ground cumin
½ tsp red pepper flakes
1 tbsp kosher salt
½ tsp black pepper
Vegetable oil for frying
 
Preparation:

Cover the chickpeas with water and soak for 24 hours.  Drain and set aside.

Using a food processor, pulse the chickpeas until they finely chopped but not baby food.  You want it to look like breadcrumbs.  Add the onion, garlic, cilantro, baking powder, coriander, cumin, red pepper flakes, salt and pepper to the mixture.  Process until the ingredients are incorporated and the mixture is a pale green.  It should still be a very grainy texture.  *Note:  If you have a small food processor, this might have to be done in batches.  Place the mixture in the refrigerator to firm up for about 45 minutes. 

Remove the mixture and carefully roll out 1” balls.  These will feel like they will fall apart, but they won’t…I promise!  Do not overwork them, this isn’t like making meatballs.  Gently form them and place them on a sheet pan.  Refrigerate for 15 minutes to firm up again.

While the falafel is chilling, heat an electric fryer or a large saucepan with oil.  The oil should be about an inch deep and about 350 degrees.

Gently drop the falafel into the hot oil and fry for about 3-5 minutes - they will be nice and golden brown.  Remove and place on a paper towel lined plate to drain. Serve falafel on pita bread with lettuce, tomato, red onion, cucumber and your desired sauce(s). 

Tahini Sauce

1 cup tahini paste
½ cup fresh lemon juice
3 garlic cloves, smashed
1 ½ tsp kosher salt
¾ cup plain yogurt

Blend together all ingredients and refrigerate until ready to use. 

Tzatziki Sauce

1 English cucumber, peeled and diced
1 cup plain yogurt
¼ cup fresh lemon juice
2 garlic cloves, smashed
Salt to taste

In a food processor, blend all ingredients until it becomes a sauce.  Water can be added if it’s too thick.  Refrigerate until ready to use.

Adapted from Washington Post

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Recipe for Hummus 
Spiced tomato & couscous soup
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