Cheese filled pastry recipe

Photo: Cheese filled pastry recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Cheese filled pastry Recipe. Enjoy the Middle Eastern cuisine and learn how to make Cheese filled pastry.  

Category: Appetizers
Serving: 6 Persons
Preparation Time: 30 minutes
Cooking Time: 10 minutes

Ingredients:

400g ready-made filo pastry  sheets
1 cup of sugar syrup
2 cups of milk
2 tbsp starch
6 kiri squares
¼ cup sugar

Mix for spreading over filo pastry sheets:

1 cup of milk
1 tbsp butter
1 tsp oil

Directions

Stuff:

Put two cups of milk with starch and sugar in a vessel on fire and stir well and continuously.

Add kiri cheese and stir until mix becomes homogenous. Let it cool

Spreading Mix:

Melt butter and add milk and two spoons of oil.

Stir the mix and remove from fire.

Cut filo sheets with 7 × 25cm width

Butter filo sheet with butter then put another one over it.

Put two tsp of stuff on one end of filo piece and bend angles on triangle form

Repeat the same until you finish all sheets.

Oil the tray and arrange filo pieces in it.

Grill in oven until color becomes golden. You can fry them instead as desired.

Served cold or hot with syrup.
 
More Recipes from the Hummus Blog:

Meat & Potatoes Samboosak
Chicken and Potato Casserol
Kofta With Lemon Sauce 
Cheese turnovers (White Cheese Burek)
Broiled Chicken with Herb
Bokhari Rice   

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Colored Pudding Recipe

Photo: Colored Pudding Recipe

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

Serves : 4  Persons
Duration : 20 Min

Ingredients:

1 Cup Berries juice
3 Tablespoons Corn starch
1 Cup Milk
1/4 Cup Sugar
1 Cup Strained orange juice
2 Tablespoons Crushed pistachio
2 Tablespoons Fine coconut

Preparation:

1. Bring 4 pudding cups.
2. In a small saucepan put the berry juice and 1 tablespoon cornstarch. Whisk until cornstarch dissolves completely. Put the saucepan on medium heat and stir with a wooden spoon until juice boils and pudding forms. Cook for 2-3 minutes. Divide the pudding in the cups. Chill pudding until sets.
3. In a small saucepan put the milk, 1tablespoon cornstarch and 2 tablespoons sugar. Whisk until cornstarch dissolves completely. Put the saucepan on medium heat and stir with a wooden spoon until juice boils and pudding forms. Cook for 2-3 minutes. Divide the pudding over red pudding. Chill until sets.
4. In a small saucepan put the orange juice, 1tablespoon cornstarch and 2 tablespoons sugar. Whisk until cornstarch dissolves completely. Put the saucepan on medium heat and stir with a wooden spoon until juice boils and pudding forms. Cook for 2-3 minutes. Divide the pudding over orange budding. Chill colored pudding for 2-3 hours or over night.
5. To serve: decorate the pudding with pistachio and coconut and serve.  
 

More Recipes from the Hummus Blog: 

Broiled Filo Rounds
Date Bake
Creamy Semolina Pudding 
Lebanese cream slice 
Sesame Halva    
Eggplant Fatteh with Meat and Keshk
 
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Meat & Potatoes Samboosak Recipe

Photo: Meat & Potatoes Samboosak Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Meat & Potatoes Samboosak Recipe. Enjoy the Middle Eastern cuisine and learn how to make Meat & Potatoes Samboosak.

Cuisine: Arabic
Category: Levant
Serves: 10 persons
Difficulty: Medium
Cost: Cheap

Ingredients

for filling:

2 medium potatoes or 400 g

1 tablespoon vegetable oil

500 g minced beef

2 medium onions or 250 g, finely chopped

1 cup flat leaf fresh parsley or 75 g, finely chopped

2 cubes MAGGI® Chicken Bouillon or 20 g

½ cup water or 125 ml, hot

1 teaspoon ground black pepper

pastry:

1 packet samosa pastry sheets or 500 g

½ cup water or 125 ml, cold

2 tablespoons corn flour

1 cup vegetable oil

Preparation

Peel and cut Potatoes to 1cm cubes and set aside.

In a deep pan, heat Vegetable Oil, add potato cubes and fry until golden, remove and set aside.

In the same pan brown Minced Meat, add chopped Onions and fry until onions are translucent.

Add chopped Parsley and the MAGGI® Chicken Bouillon and Water and simmer for five minutes until liquid is absorbed.

Stir in previously fried potatoes and remove the filling from heat, cover and cool down to room temperature.

Dissolve Corn Flour and cold water until smooth and milky.

Place about a tablespoon of the filling on the Samboosa pastry and roll to desired shape, making sure the filling is completely covered, brush with the cornstarch mixture to seal the ends of the pastry.

Pan fry rolled samboosa in hot vegetable oil and place on kitchen paper to drain excess grease.

Serve warm with a side of chili sauce.

More Recipes from the Hummus Blog:

Chicken and Potato Casserol
Kofta With Lemon Sauce
Cheese turnovers (White Cheese Burek)
Broiled Chicken with Herb
Bokhari Rice
Chicken tabouli salad    

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Chicken and Potato Casserole Recipe

Photo: Chicken and Potato Casserole Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Chicken and Potato Casserole Recipe. Enjoy the Middle Eastern cuisine and learn how to make Chicken and Potato Casserole. 

Serves : 4  Persons
Duration : 60 Min

Ingredients:

1     Kilo     Whole Chicken
2     Large     Sliced onion
6     Cloves     Sliced garlic
2     Pieces     Chili pepper (cut in halves)
4     Large     Potato (thick wedges)
4/1     Cup     Olive Oil
2/1     Cup     Lemon Juice
2/1 1     Teaspoons     Salt
4/1     Teaspoon     Black pepper
1     Teaspoon     Oregano
1     Teaspoon     Cinnamon
1     Teaspoon     Coriander
4/1     Teaspoon     Turmeric
1     Cup     Water

Preparation:

1. Fit the middle rack in the oven. Preheat oven to 180c/350°
2. Line baking dish with aluminum foil.
3. In a deep bowl, mix the chicken, onion, garlic, pepper, potato, oil, lemon juice, salt, black pepper, oregano, cinnamon, coriander and turmeric.
4. Put the chicken and potato mixture in the oven dish, add the water and cover the dish with aluminum foil. .
5. Bake chicken and potato casserole for 50 minutes.
6. Remove the top aluminum foil and bake for ten more minutes until golden brown

More Recipes from the Hummus Blog:

Kofta With Lemon Sauce
Cheese turnovers (White Cheese Burek)
Broiled Chicken with Herb
Bokhari Rice
Chicken tabouli salad  
Baba Ghanouj – Roasted Eggplants With Garlic and Tahin  

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Kofta With Lemon Sauce Recipe

Photo: Kofta With Lemon Sauce Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Kofta With Lemon Sauce Recipe. Enjoy the Middle Eastern cuisine and learn how to make Kofta With Lemon Sauce.

Serves : 8  Persons
Duration : 30 Min

Ingredients:

1     Kilo     Meat
1     Medium     Sliced Onion
3     Cloves     Garlic
4/1         Parsley
1     Tablespoon     Meat spices
1     Teaspoon     Cinnamon
1     Teaspoon     Ground Cardamom
1     Teaspoon     Coriander
1     Teaspoon     Cumin
2     Teaspoons     Salt
2/1     Teaspoon     Black pepper
4/1     Cup     Flour
2     Tablespoons     Oil
3     Large     Sliced onion
2     Cloves     Minced Garlic
3     Cups     Broth or water
2/1     Cup     Lemon Juice
1     Tablespoon     Dried mint
2     Pieces     Chili pepper (cut in halves)

Preparation:

1. Grind the meat, onion, garlic and the parsley. Add the meat spices, cinnamon, cardamom, coriander, salt and pepper. With your fingertips, mix all the ingredients until well-mixed and smooth Kofta forms. Shape the Kofta into small balls.
2. Place the flour in a shallow dish.
3. Roll the Kofta balls in the flour to coat well.
4. Heat 1 tablespoon of oil in a shallow frying pan over medium heat.
5. Add the Kofta balls and fry until golden brown.
6. With a slotted ladle, transfer the Kofta balls to an oven dish.
7. Add the rest of the oil to the frying pan. Stir in the onion and garlic. Add the water, lemon juice, mint and chili pepper. Let the sauce boil for two minutes, then pour over the Kofta.
8. Cover the dish with aluminum foil.
9. Fit the middle rack in the oven. Preheat oven to 350 degrees.
10. Bake the Kofta for 30 minutes. Serve with white rice.
 
More Recipes from the Hummus Blog:

Cheese turnovers (White Cheese Burek)
Broiled Chicken with Herb
Bokhari Rice 
Chicken tabouli salad   
Baba Ghanouj – Roasted Eggplants With Garlic and Tahin
Roasted Green Wheat with Chicken ( Freekeh ma’ djej) 

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Cheese turnovers (White Cheese Burek) Recipe

Photo: Cheese turnovers (White Cheese Burek) Recipe

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

Serves: 8  Persons
Duration : 20 Min

Ingredients:

2     Cups     Flour
2/1     Cup     Butter
2/1     Cup     Water
4/1     Teaspoon     Baking Powder
2/1     Teaspoon     Salt

Filing
1     Cup     White Cheese
4/1     Cup     Chopped Parsley
Fried     corn oil

Preparation:

1. In a stand mixer bowl place the flour, butter, water, baking powder and salt. Fit the hook beater. Beat on low speed for 3-4 minutes until soft dough forms.

2. Form the dough into a smoothed disc and wrap with a cling film. Chill the dough up to 2 hours.

3. The filling: in a bowl put the cheese and parsley. Using a fork stir the chees until will mixed.

4. On a slightly floured surface, roll the dough until 3-4 mm thick. Using a 3 or 4 inch round cookie cutter, cut the dough into rounds.

5. Put about ½ teaspoon of cheese in middle of each round. Close the dough on the cheese forming half a circle. Press well on the dough edge to secure the filling.

6. Fry Cheese Burek until golden brown and serve hot.  
 
More Recipes from the Hummus Blog:

Broiled Chicken with Herb
Bokhari Rice
Chicken tabouli salad 
Baba Ghanouj – Roasted Eggplants With Garlic and Tahin
Roasted Green Wheat with Chicken ( Freekeh ma’ djej)
Lebanese lentils and rice    

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Broiled Chicken with Herbs Recipe

Photo: Broiled Chicken with Herbs Recipe

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

Serves : 4  Persons
Duration : 30 Min

Ingredients:

1     Kilo     Whole Chicken
2     Tablespoons     Olive Oil
1     Tablespoon     Butter
1     Tablespoon     Oregano
1     Tablespoon     Rosemary
1     Tablespoon     Sage
1     Tablespoon     Mardakoosh
1     Tablespoon     Basil
1     Teaspoon     Salt
1     Teaspoon     Garlic Powder
1     Teaspoon     Onion Powder
1     Teaspoon     Red Pepper Flakes
1     Teaspoon     Lemon Zest
4/1     Cup     Lemon Juice
Decorated     Fresh Herbs

Preparation:

1. Butter the Chicken. Using a sharp knife cut the entire back of the chicken. Open and put on a flat surface. Press down to flatten.

2. In a large skillet heat olive oil and butter.

3. In a bowl mix oregano, rosemary, sage, mardakoosh, basil, salt, garlic powder, onion powder, pepper flakes, and lemon zest.

4. Sprinkle ½ of the spice mix onto the chicken.

5. Place chicken in skillet and using a heavy pot press down on the chicken releasing most of its juice. Leave the pot for 10 or 15 minutes until the juice evaporates and the bottom of the chicken is golden brown.

6. Using tongs flip the chicken and sprinkle the rest of the spices. Press down on the chicken again and leave for another 10 minutes.

7. Fit the middle rack in the oven. Preheat oven to 350 degrees.

8. Cook the chicken in oven for 30 minutes or until well done.

9. Remove chicken from oven and transfer to a serving plate. Cover to keep warm.

10. Put skillet on medium heat. Add lemon juice and let boil for 1 minute.

11. Spread the sauce onto the chicken. Garnish with the fresh herbs and serve.   

More Recipes from the Hummus Blog:

Bokhari Rice
Chicken tabouli salad
Baba Ghanouj – Roasted Eggplants With Garlic and Tahin
Roasted Green Wheat with Chicken ( Freekeh ma’ djej)
Lebanese lentils and rice 
Spicy chicken kebabs      

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Broiled Filo Rounds Recipe

Photo: Broiled Filo Rounds Recipe

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

Serves : 8  Persons
Duration : 10 Min

Ingredients:

500     Gram     Filo pastry (defrosted)

cream
3     Cups     Milk
1     Tablespoon     Sugar
2/1     Cup     Flour
2/1     Cup     Cream
1     Tablespoon     Flower Water
Presentation     Sugar Syrup
Formation     corn oil

Preparation:

1. The Cream: In a medium saucepan put the milk, sugar, and flour. With a hand whisk, beat until flour dissolves. Put over medium heat and bring to a light boil while stirring continually until it milk thickens. Add cream and flower water. Stir until smooth cream forms. Let cream cool.

2. Forming the Rounds: Brush Filo sheet with oil and fold length in half. Repeat with another Filo sheet. Cut each sheet into 8 strips starting from the folded edge. Get a 4-inch round cookie cutter or egg ring and place on a flat surface. Arrange the strips by laying each strip, one at time, inside the ring-beginning with one of the ends in the middle of the ring and leaving the rest out; using all the strips to form a base inside the round. Making sure that the strips overlap. Scoop 1-2 tablespoons of the cream into the middle of the ring. Fold outside strips to cover the cream. Remove ring from round. Gently place the round onto a cookie sheet. Form enough rounds to use all the cream.

3. Fit the middle rack in the oven. Preheat oven no longer than 10 minutes to 350 degrees

4. Bake 10 minutes.

5. Remove Filo rounds from oven. Immediately drizzle with sugar syrup. Garnish with the pistachio and serve!  
 
More Recipes from the Hummus Blog: 

Date Bake
Creamy Semolina Pudding
Lebanese cream slice 
Sesame Halva  
Eggplant Fatteh with Meat and Keshk
Best Baklava
 
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Bokhari Rice Recipe

Photo: Bokhari Rice Recipe

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

Serves : 6  Persons
Duration : 70 Min

Ingredients:

2     Cups     Basmati Rice
1/4     Cup     Vegetable Oil
500     Gram     Meat Pieces
1     Large     Chopped Onion
2     Cloves     Minced Garlic
1     Teaspoon     Chopped Ginger
2     Cups     Grated Carrot
1     Tablespoon     Mixed Spices
2     Teaspoons     Cumin
1/2     Teaspoon     Turmeric
1/2     Teaspoon     Ground Cardamom
1/2 1     Teaspoons     Salt
1/4     Teaspoon     Black Pepper
4     Cups     Chicken Broth or Water

Preparation:

1. Wash rice and soak in salted water for 15 minutes.
2. In a large pot heat oil over medium heat. Add meat pieces and stir until brown. Stir in onion, garlic, and ginger. Stir until onions are caramelized.
3. Add carrot, mixed spices, cumin, turmeric, cardamom, salt, black pepper, and water. Cover the meat and let simmer until meat is well done.
4. Remove meat from broth. Set aside. Drain rice and add to the broth. Add enough water to reach ½ an inch above the rice. Bring to a boil over high heat until rice absorbs most of the broth.
5. Place meat pieces on top of the rice. Cover pot and reduce heat to low. Let simmer for 30 minutes.
6. To serve garnish rice with fried raisins and almonds. 
 
More Recipes from the Hummus Blog:

Chicken tabouli salad
Baba Ghanouj – Roasted Eggplants With Garlic and Tahin
Roasted Green Wheat with Chicken ( Freekeh ma’ djej) 
Lebanese lentils and rice  
Spicy chicken kebabs    
Date Bake   
 
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Chicken tabouli salad Recipe

Photo: Chicken tabouli salad Recipe

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

This traditional tabouli salad contains chicken to elevate it from side dish status to star performer.

INGREDIENTS 10
DIFFICULTY EASY
SERVINGS 4

 Ingredients

1/2 cup burghul (cracked wheat)
1 cup boiling water
1 barbecued chicken, skin and bones discarded, meat shredded
100g roasted red capsicum, thinly sliced
1 small red onion, halved, thinly sliced
400g can chickpeas, drained, rinsed
3 cups flat-leaf parsley leaves, chopped
1 cup mint leaves, roughly chopped
1/4 cup extra-virgin olive oil
2 lemons, juiced

Method

Step 1
Place burghul in a heatproof bowl and pour over boiling water. Stir to combine. Stand, uncovered, for 10 minutes. Drain well, pressing to remove as much liquid as possible. Transfer burghul to a large bowl.

Step 2
Add chicken, capsicum, onion, chickpeas, parsley, mint, oil and 1/3 cup lemon juice to burghul. Season with salt and pepper. Toss to combine. Spoon salad into bowls and serve.


Super Food Ideas - March 2007 , Page 73
Recipe by Jenny Fanshaw

Photography by Mark O'Meara  

More Recipes from the Hummus Blog:

Baba Ghanouj – Roasted Eggplants With Garlic and Tahin
Roasted Green Wheat with Chicken ( Freekeh ma’ djej)
Lebanese lentils and rice 
Spicy chicken kebabs  
Date Bake  
Creamy Semolina Pudding 
 
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Baba Ghanouj – Roasted Eggplants With Garlic and Tahini Recipe

Photo: Baba Ghanouj – Roasted Eggplants With Garlic and Tahini Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Baba Ghanouj – Roasted Eggplants With Garlic and Tahini recipe. Enjoy the Middle Eastern cuisine and learn how to make Baba Ghanouj – Roasted Eggplants With Garlic and Tahini.

Baba Ghanouj is made by mashing roasted eggplants with Tahini paste, some garlic, and a bit of white vinegar to help lighten the color. It is served as a cold appetizer dip along with pita bread and some salted Lebanese pickles such as cucumbers, chili peppers and turnips.

Back in the old days and even occasionally today, instead of using a food processor folks use a wooden mortar and pestle to mash the eggplants its way into Baba Ghanouj. Mama said that she prefers to do it that way when she has more time.  Don’t forget to use high quality olive oil to garnish the dip. Enjoy!

Baba Ghanouj is a delicious Mediterranean appetizer made with fire roasted eggplants and Tahini sauce.

Baba Ghanouj Recipe

Ingredients

3-5 medium eggplants (3 lbs)
5 table spoons Tahini paste
Juice from 1 freshly squeezed lemon
3 garlic cloves, crushed
1 table spoon white vinegar
1 teaspoon salt (or to taste)

Instructions

1. Roast the eggplants in the oven on medium heat, or on a BBQ grill for about 30 minutes.
2. While eggplants are still hot (not too hot so you don’t burn your hands), peel them and discard as much as possible of their seeds.
3. Strain the water from the eggplants by placing them on a colander for about 10 minutes. This step is important so you don’t get a liquid Baba Ghannouj.
4. Add eggplants and all ingredients in a food processor and let run for 2-3 minutes until you get a paste.
5. Place Baba Ghanouj paste into a serving plate, garnish with any/all of the following: olive oil, chopped parsley, sumac spice or chili powder, salted pickles…etc
6. Serve cold as an appetizer, with a side of Pita bread.

Source: Mama's Lebanese Kitchen
Author: Esperance Sammour  

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Roasted Green Wheat with Chicken ( Freekeh ma’ djej)
Lebanese lentils and rice
Spicy chicken kebabs 
Date Bake 
Creamy Semolina Pudding  
Lebanese cream slice   
 
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Roasted Green Wheat with Chicken ( Freekeh ma’ djej) Recipe

Photo: Roasted Green Wheat with Chicken ( Freekeh ma’ djej) Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Roasted Green Wheat with Chicken ( Freekeh ma’ djej) recipe. Enjoy the Middle Eastern cuisine and learn how to make Roasted Green Wheat with Chicken ( Freekeh ma’ djej).

Before Lebanese folks were introduced to rice and adopted it wholeheartedly, roasted green wheat or freekeh was the main staple. It is basically wheat harvested while still green and smoked  in the fields. The farmers would then crack it (or keep it whole)  and store it  to eat throughout the year. It is available at middle-eastern stores under the name freekeh or frikeh, either in boxes or bags or in bulk. It is extremely nutritious. If you thought brown rice was the most nutritious, think again! Freekeh ( pronounced free-ka) has 4 times more iron, calcium, potassium, zinc, than brown rice!! When you cook it, its smoky flavor fills the kitchen and when you eat it you feel closer to the earth!

Freekeh can be used in so many ways: as a side dish, like rice; in a pilaf, with meat or veggies; in salads or soups. I found an Australian company that is planning to market bars similar to oatmeal bars using freekeh instead..

INGREDIENTS: Quantity will yield 4 generous servings.

1 3-pound chicken ( I used 2 cornish hens)
1 cup of freekeh
12 small onions
1 cup of chicken broth ( can substitute a chicken cube)
Spices consisting of : 1 cinnamon stick, a few sprigs of parsley, a carrot, a rib of celery ( for the chicken broth), 2 teaspoons of ground cinnamon, 2 teaspoons of ground allspice, salt ( to taste) and 1 teaspoon of black pepper.

1/3 cup of olive oil

METHOD:

Clean the freekeh by placing it in a sieve and running cold water on it and watching for stones or debris ( if you buy it in bulk)

Clean the chicken by rubbing a cut lemon all over it (optional) or running cold water on it and drying it with a paper towel. Sprinkle all the spices on it and set aside.

Peel the onions.

Heat the olive oil and brown the chicken all over. Set it aside.

Brown the onions in the oil or some additional oil. Set aside.

Place the chickens in a large pot and add the broth (or water and a cube) to make the broth needed to cook the freekeh in and finish cooking the chicken. About 1 1/2 quarts of liquid should be sufficient. Add the cinnamon stick, sprigs of parsley, carrot, bay leaf, etc. Cover the pot and let it come to a boil.

Lower the heat and let it simmer gently for 30 minutes or so until the chicken is cooked through.

In the skillet ( in which you have previously browned the onions) place the freekeh and stir-fry gently until all the grains are coated in oil. At this point, use a ladle and pour 3 cups of the chicken broth on the freekeh and cover the skillet. Let it simmer for 20 to 30 minutes until the liquid has been absorbed. The freekeh needs to be moist and tender, if it is not, add more broth and cook a bit longer.

When it is ready, serve with the chicken and onions on a large serving platter. The extra broth can be either serve on the side (make a sauce with a couple of tablespoons of cornstarch) or frozen for a soup at a later date.

Present plain yoghurt at the table with it if you wish. Sahteyn!

Source Taste of Beirut   
 
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Lebanese lentils and rice
Spicy chicken kebabs
Date Bake 
Creamy Semolina Pudding 
Lebanese cream slice   
Sesame Halva     
 
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Lebanese lentils and rice recipe

Photo: Lebanese lentils and rice recipe

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

This buttery rice dish is a great accompaniment for meaty slow-cooked dishes. It uses only five ingredients.

To Prep 0:15
To Cook 0:25
INGREDIENTS 5
DIFFICULTY EASY
SERVINGS 8

Ingredients

2 tablespoons olive oil
4 brown onions, halved, thinly sliced
60g butter, chopped
3 cups basmati rice
2 x 400g cans lentils, drained, rinsed

Method

Step 1
Heat oil in a large frying pan over medium heat. Add onion. Stir to coat. Cover. Cook, stirring occasionally, for 12 minutes or until onion has softened. Remove lid. Cook, stirring occasionally, for 12 to 15 minutes or until golden and caramelised.

Step 2
Meanwhile, melt butter in a heavy-based saucepan over medium heat. Add rice. Stir to coat. Add 4 1/2 cups cold water. Season with salt. Bring to the boil. Reduce heat to low. Cover. Simmer for 12 minutes or until rice is just tender.

Step 3
Add lentils and half the onion to rice mixture. Stir to combine. Transfer to a serving dish. Top with remaining onion. Serve.

Nutrition

Energy 1765kJ    
Fat saturated .80g
Fat Total 11.30g    
Carbohydrate sugars -
Carbohydrate Total 68.70g    
Dietary Fibre 3.10g
Protein 9.20g    
Cholesterol 19.00mg
Sodium 256mg    

Super Food Ideas - July 2012 , Page 94
Recipe by Gemma Luongo
Photography by Andrew Young  
 
More Recipes from the Hummus Blog: 

Spicy chicken kebabs 
Date Bake
Creamy Semolina Pudding 
Lebanese cream slice  
Sesame Halva    
Eggplant Fatteh with Meat and Keshk

Save and share Lebanese lentils and rice recipe

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