Baked kibbeh (kibbeh bil sayneeyeh) recipe

 The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Baked kibbeh (kibbeh bil sayneeyeh) Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Baked kibbeh (kibbeh bil sayneeyeh).

Kibbeh, the national dish of Lebanon, is an emulsification of the freshest minced lamb and burghul (cracked wheat), with essential "seven spices" (baharat). In the old days, Lebanese women would pound the meat and burghul in a mortar and pestle, then knead in the spices, a process which can be excruciatingly exhausting. Kibbeh can be eaten raw (kibbeh naye). It’s similar to steak tartare and popular in Lebanon. Another common form is kibbeh qrass, whereby the kibbeh mixture is molded into small, hollowed balls, stuffed with filling and then fried. This recipe is kibbeh bil sayneeye, or baked kibbeh.

Serves 12
Preparation 25min
Cooking 1hr
Skill level Mid

By
Bethany Kehdy

Ingredients

1 large onion, quartered
1 kg minced lamb (see Note)
350 g very fine burghul, soaked in water for 1 hour, drained
¼ cup baharat or allspice (see Note)
2 tsp ground nutmeg
2 tsp ground cinnamon
2 tbsp salt
olive oil, for drizzling
fattoush salad, to serve

Filling

1 tbsp ghee or olive oil
2 large onions, cut into rings
80 g pine nuts
500 g minced lamb (see note)
1 tbsp baharat or allspice (see Note)
salt and pepper, to season

Yoghurt dressing

500 g Greek-style yoghurt
60 ml (¼ cup) water
2 garlic cloves, pounded to a paste
1 large cucumber, thinly sliced
20 mint leaves, finely chopped
1 tsp lemon juice
salt, to season 

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.
 
Instructions

Makes 4

Soaking time 1 hour

To make the yoghurt dressing, combine all the ingredients in a bowl. Cover and refrigerate until needed.

To make the filling, place a large frying pan over medium heat. Add the olive oil and onions and cook for 2–3 minutes or until soft. Add the pine nuts and cook for another 2–3 minutes or until almost golden. Now add the minced lamb and cook for 7–8 minutes or until browned. Stir in the spice and season with salt and pepper.

To make the kibbeh paste, place the quartered onions in a food processor and process until almost pureed. Add the minced lamb, one-quarter at a time, and combine well. Now add the drained burghul, 1 cup at a time, and process until well combined. Add the spices and salt, and give it a final whiz, about 2-3 minutes. The result should be a smooth emulsified paste.

Preheat the oven 180˚C. Divide the kibbeh paste into 8 even portions. Lightly grease 4 x 21 cm round baking dishes and evenly spread 1 portion of the kibbeh paste over the base of each dish. Evenly spread the meat filling on top. Now cover with 1 portion of the remaining kibbeh paste, creating a final layer. Using a knife, cut diagonal lines into the top layer, creating diamond shapes, then divide into 6 even slices. Create a small hole in the centre and drizzle all over with the olive oil (this gives it a nice golden brown colour as well as adding a bit of flavour).

Pop in the oven and cook for 45 minutes or until golden brown. Alternatively, pop it under the grill for the last 6–8 minutes for an extra-crispy top layer.

Pour the yoghurt dressing over each slice and serve with fattoush salad.

Note
• Ask your butcher for lamb mince made from the leg of lamb.
• Baharat (also known as seven spices) is a Lebanese spice mixture available from Middle Eastern food shops. Or use even proportions of ground black pepper, cloves, ginger, cinnamon, coriander, cardamom and cumin.

Recipe from Dirty Kitchen Secrets by Bethany Kehdy, with photographs by Sarka Babicka. 

More from the Hummus Recipes Kitchen:

Moroccan vegetables with halloumi
Lamb and apricot kofta kebabs
Spiced koftas with lemon and houmous
Spicy Kofte
Lamb Chops with Tahini Sauce Recipe
Middle Eastern Carrot Salad Recipe 

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Chargrilled garlic chicken (farrouj meshwi) recipe

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Chargrilled garlic chicken (farrouj meshwi) Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Chargrilled garlic chicken (farrouj meshwi).

This succulent chicken is often barbecued over charcoal for extra smokiness. With the lemony flavour of sumac, it’s the marinade that makes this Lebanese dish such a crowd-pleaser.

Serves 4
Preparation 15min
Cooking 35min
Skill level Mid

By
Phoebe Wood

Ingredients

1.5kg whole chicken, butterflied (see Note)
toum (Lebanese garlic sauce), Lebanese pickled vegetables and chillies, and pita bread, to serve (see Note)

Marinade

½ tsp cayenne pepper
1½ tsp paprika
1 tsp ground cumin
1 tbsp sumac
⅛ tsp ground cinnamon
6 garlic cloves, crushed
80 ml (⅓ cup) lemon juice
80 ml (⅓ cup) olive oil

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.

Instructions

Marinating time overnight

To make marinade, combine all ingredients in a large, non-reactive bowl. Add chicken and turn to coat. Cover bowl with plastic wrap and refrigerate overnight.

Preheat oven to 200°C. Heat a barbecue or chargrill pan to medium-high. Season chicken generously with salt, then cook, turning once, for 8 minutes or until charred and golden brown.

Transfer to a lined oven tray and roast for 25 minutes or until cooked through.

Carve into large pieces and serve with toum, pickles and bread.

Notes

• To butterfly a chicken: Place chicken, breast-side down, with the neck facing you. Using kitchen scissors or a sharp knife, slice along either side of backbone and discard. Cut off neck and discard. Turn chicken over and firmly press down with your hands to pop any joints and flatten. Alternatively, ask your butcher to do this for you

• Toum (Lebanese garlic sauce) is available from select delis and Middle Eastern food shops.

• Lebanese pickled vegetables and chillies are from Middle Eastern food shops.

Photography Brett Stevens

As seen in Feast magazine, November 2014, Issue 37. For more recipes and articles, pick up a copy of this month's Feast magazine.

More from the Hummus Recipes Kitchen:

Chicken and Mushrooms with Couscous
Chicken Tagine
Moroccan vegetables with halloumi
Lamb and apricot kofta kebabs
Spiced koftas with lemon and houmous
Spicy Kofte 

Save and share Chargrilled garlic chicken (farrouj meshwi) recipe

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Tomato and pomegranate salad recipe

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Tomato and pomegranate salad Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Tomato and pomegranate salad.

I rarely rave about my own recipes but this is one I can just go on and on about. The definition of freshness with its sweet and sour late-summer flavours, it is also an utter delight to look at. But the most incredible thing about it is that it uses a few ingredients that I have been lovingly cooking with for many years, and believed I knew everything there was to know about, yet had never thought of mixing them in such a way. That is, until I travelled to Istanbul and came across a similar combination of fresh tomatoes and pomegranate seeds in a famous local kebab restaurant called Hamdi, right by the Spice Bazaar. It was a proper light-bulb moment when I realised how the two types of sweetness – the sharp, almost bitter sweetness of pomegranate and the savoury, sunny sweetness of tomato – can complement each other so gloriously. I use four types of tomato here to make the salad more interesting visually and in flavour. You can easily use fewer, just as long as they are ripe and sweet.

Serves 4
Preparation 15min
Skill level Easy

By
Yotam Ottolenghi 

Ingredients

200 g red cherry tomatoes, cut into 0.5 cm dice
200 g yellow cherry tomatoes, cut into 0.5 cm dice
200 g tiger (or plum) tomatoes, cut into 0.5 cm dice
500 g medium vine tomatoes, cut into 0.5 cm dice
1 red pepper, cut into 0.5 cm dice (120 g)
1 small red onion, finely diced (120 g)
2 garlic cloves, crushed
½ tsp ground allspice
2 tsp white wine vinegar
25 ml pomegranate molasses
60 ml olive oil, plus a little extra to finish
seeds of 1 large pomegranate (170 g)
¾ tbsp small oregano leaves
salt

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.
 
Instructions

Mix together the tomatoes, red pepper (capsicum) and onion in a large bowl and set aside.

In a small bowl whisk the garlic, allspice, vinegar, pomegranate molasses, olive oil and ⅓ teaspoon of salt, until well combined. Pour this over the tomatoes and gently mix.

Arrange the tomatoes and their juices on a large flat plate. Sprinkle over the pomegranate seeds and oregano. Finish with a drizzle of olive oil and serve.

Recipe from Plenty More by Yotam Ottolenghi (Ebury Press, $49.99, hbk). Photography by Jonathan Lovekin. 

More Recipes from the Hummus Blog:

Chargrilled pumpkin and haloumi salad
Cracked wheat and parsley salad (Tabooleh)
Pita Salad with Cucumber, Fennel, and Chicken Recipe
Hummus-and-Rice Fritters with Mediterranean Salad Recipe
Persian-spiced fish with quinoa salad recipe
Chicken and chickpea tabouli salad recipe

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Hummus with spiced lamb (hummus b'lahmeh) recipe

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Chicken Tagine Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Chicken Tagine.

Versions of this comforting dish are made throughout the Middle East.

Serves 6-8
Preparation 20min
Cooking 10min
Skill level Easy

Ingredients

2 x 400 g can chickpeas, rinsed, drained
140 g (½ cup) tahini (see Note)
125 ml (½ cup) lemon juice
175 ml olive oil
4 garlic cloves, crushed
200 g minced lamb
1 tsp ground allspice
½ tsp ground cinnamon
2 tsp pomegranate molasses, plus extra, to serve
chopped flat-leaf parsley, pomegranate seeds and toasted pita bread, to serve

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.

Instructions

Cooling time 5 mins

Place chickpeas, tahini, lemon juice, 150 ml oil and 2 garlic cloves in a food processor and process until combined. Add 60 ml warm water and continue to process until smooth. Season with salt and pepper. Cover and set aside.

Heat remaining 25 ml oil in a frying pan over medium heat. Add remaining garlic and lamb and cook, breaking up with a wooden spoon, for 8 minutes or until lamb is browned all over. Stir in spices and continue to cook for a further 2 minutes. Stir in pomegranate molasses and season. Allow to cool slightly, then spoon lamb mixture over hummus. Scatter with parsley, pomegranate seeds and drizzle with extra pomegranate molasses. Serve with pita bread.

Note
• Tahini is available from delis, greengrocers and Middle Eastern food shops.

Photography by Chris Chen & Steve Brown

As seen in Feast magazine, Mar 2014, Issue 29. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here. 

More from the Hummus Recipes Kitchen:

Crudités with White Bean Hummus
Spiced Beef Pockets Recipe
Ground Lamb and Hummus Pita "Pizzas" Recipe
Hummus-and-Rice Fritters with Mediterranean Salad Recipe
Chicken Tagine With Olives Recipe
Smoky Eggplant & White Bean Dip with Pita Crisps Recipe 

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Chicken and Mushrooms with Couscous Recipe

 
The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Chicken and Mushrooms with Couscous Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Chicken and Mushrooms with Couscous.

Total Time: 40 min
Prep: 10 min
Cook: 30 min

Yield: 4 servings
Level: Easy

Ingredients

1 1/2 pounds cremini mushrooms, halved
3 tablespoons extra-virgin olive oil
4 cloves garlic, smashed
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Kosher salt and freshly ground pepper
4 skin-on, bone-in chicken breasts (2 to 2 1/2 pounds)
1 cup whole-wheat or regular couscous
1/3 cup chopped dried apricots
1 tablespoon fresh lemon juice
1/4 cup chopped fresh cilantro or dill
Plain yogurt, for serving (optional)

Directions

Preheat the oven to 400 degrees F. Toss the mushrooms, 2 tablespoons olive oil, the garlic, cumin, cinnamon, 1/2 teaspoon salt, and pepper to taste on a rimmed baking sheet.

Rub the chicken breasts with the remaining 1 tablespoon olive oil and season with salt and pepper. Arrange the chicken skin-side up among the mushrooms. Roast until the chicken skin is crisp and golden and a thermometer inserted into the thickest part registers 165 degrees F, 25 to 30 minutes.

Meanwhile, cook the couscous with the chopped apricots as the package directs. Season with salt and pepper.

Transfer the chicken to plates. Toss the mushrooms with the lemon juice, cilantro or dill, and salt and pepper to taste. Serve the chicken with the mushrooms, couscous and yogurt.

Per serving: Calories 535; Fat 22 g (Saturated 4 g); Cholesterol 111 mg; Sodium 346 mg; Carbohydrate 38 g; Fiber 6 g; Protein 48 g

Photograph by Antonis Achilleos

Recipe courtesy Food Network Magazine 

More from the Hummus Recipes Kitchen:

Chicken Tagine 
Moroccan vegetables with halloumi
Lamb and apricot kofta kebabs
Spiced koftas with lemon and houmous
Spicy Kofte
Lamb Chops with Tahini Sauce Recipe 

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Chicken Tagine Recipe

 
The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Chicken Tagine Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Chicken Tagine.

Recipe courtesy of Melissa d'Arabian

SHOW: Ten Dollar Dinners
EPISODE: Dreamin' of Tagine

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

Yield: 4 servings
Level: Easy

Ingredients

2 pounds chicken thighs and drumsticks
Kosher salt and freshly ground black pepper
1 tablespoon butter
2 tablespoons olive oil
1 onion, chopped
1 tablespoon fresh ginger, minced
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
3 cloves garlic, pressed
1/4 cup wine
1/4 cup chicken broth
1 Confit lemon, chopped, recipe follows
1/2 cup gently crushed briny olives
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh cilantro
Couscous, for serving
Lemon Confit:
3 organic lemons, skin scrubbed well
Kosher salt
4 peppercorns
1/2 lemon, juiced

Directions

Pat the chicken dry, and season well with salt and pepper.

Heat the butter and olive oil in a Dutch oven over medium-high heat, and brown the chicken on all sides. Add the onion, ginger, turmeric, cinnamon, and cook until onion is translucent, about 3 minutes. Season with salt and pepper, and add the garlic and stir for a minute. Increase heat and deglaze with wine, stirring, and allowing it to bubble. Add the broth and bring to a boil. Lower the heat, and cover and simmer gently for 45 minutes, then remove the chicken and set aside.

To the sauce, add the lemon, olives, parsley, and cilantro and then return the chicken to the pot. Heat for 5 more minutes and serve over couscous.
Lemon Confit:

Place the lemons, 2 to 3 tablespoons salt, peppercorns, and lemon juice in a quart jar and cover with water. Store chilled for 3 weeks.

Recipe courtesy Melissa d'Arabian 

More from the Hummus Recipes Kitchen:
 
Moroccan vegetables with halloumi
Lamb and apricot kofta kebabs
Spiced koftas with lemon and houmous
Spicy Kofte
Lamb Chops with Tahini Sauce Recipe
Middle Eastern Carrot Salad Recipe 

Save and share Chicken Tagine Recipe

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Moroccan vegetables with halloumi recipe

 
The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Moroccan vegetables with halloumi Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Moroccan vegetables with halloumi.

Serves 4
10 mins to prepare and 35 mins to cook
300 calories / serving

Ingredients
 
1tsp cayenne pepper
2tsp ground cumin
2tbsp tomato purée
2 limes
3tbsp olive oil
2 red, yellow or orange peppers, deseeded and cut into chunks
2 small courgettes, sliced
1 small aubergine, cut into chunks
1 red onion, sliced into wedges
2 garlic cloves
200g (7oz) halloumi, thickly sliced
50g (2oz) green olives 

Preheat the oven to gas 6, 200°C, fan 180°C. Mix together the cayenne, cumin, tomato purée, juice of 1 lime and oil. Place the peppers, courgettes, aubergine, onion and garlic in a roasting tin and drizzle with the tomato mix.

Put the squeezed lime halves into the tin. Roast for 20-25 minutes until the veg is golden and tender. Add the halloumi and olives and cook for a further 10 minutes until the halloumi is golden. Squeeze over the juice from the other lime just before serving. 

From Tesco Real Food 

More from the Hummus Recipes Kitchen:
 
Lamb and apricot kofta kebabs
Spiced koftas with lemon and houmous
Spicy Kofte
Lamb Chops with Tahini Sauce Recipe
Middle Eastern Carrot Salad Recipe
Swiss Chard with Chickpeas and Couscous Recipe  

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Lamb and apricot kofta kebabs recipe

 
The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Lamb and apricot kofta kebabs Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Lamb and apricot kofta kebabs.

Serves 4
5 mins to prepare and 20 mins to cook
545 calories / serving

Ingredients

1tbsp sunflower oil
1 medium onion, peeled and very finely chopped
2 garlic cloves, crushed
½tsp hot chilli powder
400g lean lamb mince
2tsp harissa paste
10 ready-to-eat apricots, finely chopped
½tsp ground cinnamon
½tsp flaked sea salt
freshly ground black pepper
4 tesco plain pitta breads, split
shredded baby gem lettuce, to serve
thinly sliced red onion, to serve
sliced tomatoes, to serve
150g free from natural soya yogurt
7g fresh mint, leaves finely chopped
7g fresh coriander, leaves finely chopped
flaked sea salt

Heat the oil in a small non-stick frying pan, add the onion and cook over a low heat for 5 minutes or until softened, stirring regularly. Add the garlic and chilli powder and cook for a further minute, stirring. Tip into a large bowl and leave to cool for 10 minutes. Add the minced lamb, harissa paste, apricots, cinnamon and salt to the cooled onion and garlic. Season with lots of freshly ground black pepper and mix well until all the ingredients are thoroughly combined.

Divide the mixture into 12 portions and roll into balls. Push three balls onto a long metal skewer leaving 1cm between each ball. Repeat with three more skewers and the remaining balls to make four kofta skewers in total. Preheat the grill to its hottest setting. Place the skewers onto a rack over a grill pan lined with foil. Cook under the grill for 10-12 minutes, turning every few minutes, until the lamb is nicely browned and cooked through. While the koftas are cooking, mix all the ingredients for the herb sauce together in a small bowl.

Put the koftas to one side. Warm the pitta breads on a baking tray under the grill for 1-2 minutes on each side. Open out and fill with shredded lettuce, sliced red onion and tomatoes. Divide the koftas between the warmed pitta breads. Spoon over the herb sauce and serve.
 
From Tesco Real Food 

More from the Hummus Recipes Kitchen:
 
Spiced koftas with lemon and houmous
Spicy Kofte
Lamb Chops with Tahini Sauce Recipe
Middle Eastern Carrot Salad Recipe
Swiss Chard with Chickpeas and Couscous Recipe 
Crudités with White Bean Hummus Recipe  

Save and share Lamb and apricot kofta kebabs recipe

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Spiced koftas with lemon and houmous recipe

 
The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Spiced koftas with lemon and houmous Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Spiced koftas with lemon and houmous.

Serves 4
6 mins to prepare and 4 mins to cook
598 calories / serving

Ingredients

1tbsp olive oil
1tbsp harissa paste
½tsp paprika
½tsp cumin
500g Beef Steak Mince
2 tomatoes, sliced
4 wraps

For the houmous
1 x 400g tin chickpeas, drained
2 garlic cloves, peeled
handful coriander leaves
1 lemon juiced
½tsp ground coriander
2tbsp olive oil

To make the koftas, add the oil to a frying pan and set over a high heat. Mix the harissa, paprika and cumin into the mince, season, and form into 12 flat patties. Fry on each side for about 3 minutes, until cooked through.

Meanwhile make the houmous. Put the chickpeas, garlic, coriander leaves, lemon juice, ground coriander and oil into a blender and whizz, adding 1-2 tbsp water to loosen the mixture. Season. Divide the koftas between 4 wraps, along with some lettuce leaves and sliced tomato, and spoon on some houmous. 

From Tesco Real Food 

More from the Hummus Recipes Kitchen:

Spicy Kofte
Lamb Chops with Tahini Sauce Recipe
Middle Eastern Carrot Salad Recipe
Swiss Chard with Chickpeas and Couscous Recipe 
Crudités with White Bean Hummus Recipe 
Spiced Beef Pockets Recipe    

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One pot Moroccan lamb with eggs recipe

 
The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try One pot Moroccan lamb with eggs Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make One pot Moroccan lamb with eggs.

Ingredients

1 onion
1x500g pack minced lamb
2tbsp olive oil
1 garlic clove, minced
1tbsp ginger, grated
1tsp ras el hanout (morocan spice mix)
1x400g tin chopped tomatoes
4 eggs
handful mint leaves, chopped
couscous, to serve

Grate half the onion and add to a bowl with the lamb. Season well and mix together. Use your hands to shape into 12 small balls, each about the size of a golf ball. Finely chop the remaining onion.

Heat the oil in a large, deep frying pan. Add the meatballs and cook for about 3 minutes on each side until golden all over. Then add the chopped onion, garlic and ginger to the pan and cook for a couple more minutes until softened.

Stir in the ras el hanout, then pour over the tomatoes and 200ml (7fl oz) water. Bring to the boil, then simmer for 20 minutes until the meatballs are cooked through.

Make 4 little hollows in the mixture and crack an egg into each one. Cover the pan with a lid or piece of tin foil and leave the eggs to poach for about 5 minutes, until the whites are cooked.

Scatter over the mint and serve with some crusty bread or couscous.

If serving vulnerable groups, elderly people, babies, toddlers, pregnant women and people who are unwell, cook until the whites and yolks are solid.

From Tesco Real Food 
 
More Recipes from the Hummus Blog:
 
Spicy Meatballs in Pomegranate BBQ Sauce 
Moroccan meatballs with herb couscous 
Moroccan lamb meatballs with harissa & couscous 
Middle Eastern meatballs with coriander leaves 
Turkish Ground-Lamb Pizzas 
Barbecued lamb with Lebanese garlic sauce 

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Chargrilled pumpkin and haloumi salad recipe

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Chargrilled pumpkin and haloumi salad Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Chargrilled pumpkin and haloumi salad.

Solve a dinner dilemma with this easy Chargrilled pumpkin and haloumi salad recipe.

To Prep 0:15 | To Cook 0:10 | INGREDIENTS 9 | DIFFICULTY EASY | SERVINGS 4

Ingredients

Olive oil cooking spray
500g jarrahdale pumpkin, peeled, thinly sliced
1/2 x 250g packet haloumi cheese, sliced
150g baby spinach
1/2 cup walnuts
2 tablespoons sunflower seeds
1/4 cup torn fresh flat-leaf parsley leaves
1 tablespoon red wine vinegar
1 tablespoon olive oil

Method
 
Step 1
Spray a chargrill with oil. Heat over medium heat. Cook pumpkin for 3 to 4 minutes each side or until tender. Transfer to a bowl. Cook haloumi for 1 minute each side or until golden.

Step 2
Add haloumi, spinach, walnuts, sunflower seeds and parsley to pumpkin. Whisk vinegar and oil together in a jug. Season with pepper. Drizzle over pumpkin mixture. Toss gently to combine. Serve.

Notes

Serve with grilled chicken or beef kebabs.

Nutrition

Energy 1236kJ
Fat saturated 5.00g
Fat Total 22.00g
Carbohydrate sugars 9.00g
Carbohydrate Total 10.00g
Dietary Fibre 5.00g
Protein 12.00g
Cholesterol 17.00mg
Sodium 919.43mg

All nutrition values are per serve.

Super Food Ideas - July 2009 , Page 34
Recipe by Kim Coverdale

Photography by Steve Brown  

More Recipes from the Hummus Blog:

Cracked wheat and parsley salad (Tabooleh)  
Pita Salad with Cucumber, Fennel, and Chicken Recipe
Hummus-and-Rice Fritters with Mediterranean Salad Recipe
Persian-spiced fish with quinoa salad recipe
Chicken and chickpea tabouli salad recipe
Middle Eastern Carrot Salad Recipe 
   
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Barbecued lamb with Lebanese garlic sauce recipe

 The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Barbecued lamb with Lebanese garlic sauce Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Barbecued lamb with Lebanese garlic sauce.

To Prep 0:30
To Cook 0:50
INGREDIENTS 16
DIFFICULTY EASY
SERVINGS 6

Ingredients 

1.5kg boned lamb shoulder
2 teaspoons allspice
1/3 cup olive oil
1 baby cos lettuce heart, trimmed, leaves separated
400g tomato medley mix, halved
1 Lebanese cucumber, halved, sliced
1/2 small red onion, thinly sliced
1/2 cup torn fresh mint leaves
1/4 cup lemon juice
Lebanese bread, warmed, to serve

Lebanese garlic sauce 

6 garlic cloves, peeled, roughly chopped
1 teaspoon sea salt
1/4 cup lemon juice
1 egg white
1 cup rice bran oil
2 tablespoons iced water

Method

Step 1
Place lamb in a shallow glass or ceramic dish. Add allspice and 1/4 cup oil. Rub to coat lamb all over. Cover. Refrigerate for 2 hours, if time permits.

Step 2
Make Lebanese garlic sauce: Place garlic, salt and 1 tablespoon lemon juice in a food processor. Process, scraping down sides often, until garlic is finely chopped. Add egg white. Process until smooth. With motor operating, gradually add half the oil in a slow steady stream. Then gradually add remaining lemon juice in a slow steady stream, followed by remaining oil. Gradually add iced water. Process until mixture is white and fluffy. Spoon into a bowl. Cover. Refrigerate until required.

Step 3
Preheat a barbecue chargrill (with hood) on medium-low. Cook lamb, fat-side down, for 15 minutes. Turn lamb. Cook, with barbecue hood closed, for 30 to 35 minutes for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Stand for 10 minutes.

Step 4
Combine lettuce, tomato, cucumber, onion and mint in a bowl. Place lemon juice and remaining oil in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Drizzle dressing over salad. Toss to combine.

Step 5
Slice lamb. Serve with salad, Lebanese bread and garlic sauce.

 Notes

Cook's note: The garlic sauce makes double the amount you'll need, but can't be halved because of the egg white.

Lebanese garlic sauce: This Lebanese garlic sauce is known as toum, the Arabic word for garlic. It's particularly good with chicken, but also works with meat and vegetables.

Preparation time excludes 2 hours refrigeration time.

Nutrition

Energy 3660kJ    
Fat saturated 12.90g
Fat Total 46.20g    
Carbohydrate Total 52.20g    
Dietary Fibre 4.70g
Protein 59.80g    
Cholesterol 167.00mg
Sodium 880.00mg    

All nutrition values are per serve.
Super Food Ideas - August 2013 , Page 14
Recipe by Claire Brookman

Photography by Andrew Young    

More Recipes from the Hummus Blog: 

Lemon and oregano lamb kebabs 
Spicy chicken kebabs
Date Bake
Creamy Semolina Pudding 
Lebanese cream slice   
Sesame Halva     

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Pickled Eggplant Recipe

Photo: Pickled Eggplant Recipe (Chef Osama)

 
The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try  Pickled Eggplant Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Pickled Eggplant.

Ingredients

½ kg egg plant (small size)
3 garlic cloves
1 red hot pepper
¾ tsp salt
1 celery stick
1 TBSP lemon juice
½ cup white vinegar

Method

- Wash eggplant and boil for 10 minutes, keep small quantity of boiled water aside.
- Smash garlic, pepper, salt, and celery properly in a mortar and pastel until paste.
- Mix lemon juice with garlic paste.
- Cut eggplant from one side longitudinally, stuff with the mixture, put in a glass jar or a pot.
- Stir the rest of the mixture with vinegar and the boiled water, season with salt and pepper. Pour the mixture over the egg plant and leave for a day in the fridge.

Source: Chef Osama (The Good Taste Company)    

More from the Hummus Recipes Kitchen:

Smoky Eggplant & White Bean Dip with Pita Crisps
Lemony Hummus Sandwich with Cucumber, Radish Sprouts, and Red Onion Recipe
Chicken and chickpea tabouli salad recipe
Chicken, tomato and chickpea casserole recipe
Persian-spiced fish with quinoa salad recipe
Grilled Eggplant Rolls with Feta and Olives Recipe 

Save and share Pickled Eggplant Recipe

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Cracked wheat and parsley salad (Tabooleh) Recipe

Photo: Cracked wheat and parsley salad (Tabooleh) - Chef Osama

 
The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try  Cracked wheat and parsley salad (Tabooleh) Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Cracked wheat and parsley salad (Tabooleh).

Ingredients

1/2 cup fine cracked wheat
4 cups parsley,stems removed,finely chopped
1/3 cup lemon juice
1 teaspoon salt
8 green onions (scallions, spring onions), white parts only, finely chopped
1/4 teaspoon ground cinnamon
1/3 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 large tomato, finely diced
4 tablespoon olive oil
1/3 cup fresh mint, finely chopped
2 hearts romaine lettuce
Salt and black pepper to taste

Method

- Pick stones from bulk cracked wheat before using.
- Rinse with cold water.
- Drain and set aside.
- Rinse the parsley and pat dry before chopping.
- In a medium bowl, combine all the ingredients except the lettuce and mint.
- Let the salad stand in the refrigerator for 1 hour to absorb the flavors.
- Add the finely chopped mint before serving.
- Toss and taste for extra seasoning.
- Serve on a bed of lettuce.

Source: Chef Osama 

More Recipes from the Hummus Blog:
 
Pita Salad with Cucumber, Fennel, and Chicken Recipe
Hummus-and-Rice Fritters with Mediterranean Salad Recipe 
Persian-spiced fish with quinoa salad recipe 
Chicken and chickpea tabouli salad recipe 
Middle Eastern Carrot Salad Recipe 
Middle Eastern Eggplant Salad Recipe 

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Rack of lamb with a parsley and garlic crust recipe

 
The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try  Rack of lamb with a parsley and garlic crust Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Rack of lamb with a parsley and garlic crust.

Preparation time:10 minutes
Cooking time: 20 minutes Serves 2

 
Ingredients

12 oz/350 g rack of lamb, trimmed
1 tablespoon olive oil
1 tablespoon butter
1 bunch of fresh parsley
3 fresh mint sprigs
2 garlic cloves
4 tablespoons fresh breadcrumbs
2 tablespoons pomegranate molasses
salt and pepper

Preparation

Preheat the oven to 350°f/180°c/Gas Mark 4. Rub the lamb with the olive oil and season with salt and pepper. Melt the butter in a skillet or frying pan, add the lamb, and cook over medium heat, turning frequently, for 2 minutes until browned on all sides. Transfer the lamb to a roasting pan and put it into the oven for 5 minutes, then remove and let rest. Meanwhile, make the crust. Put the parsley, mint, and garlic into a food processor and process until finely chopped and combined, then add the breadcrumbs, and pulse until combined. Tip out onto a plate. Brush the meat with the pomegranate molasses, then roll it in the herb and breadcrumb mixture. Return it to the oven and cook for another 10 minutes or a little longer if your prefer your meat well done. Remove from the oven and let rest for 10 minutes, then serve.

Source: The Lebanese Kitchen Cookbook by Salma Hage's   

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Lemon and oregano lamb kebabs recipe
Spicy chicken kebabs
Date Bake
Creamy Semolina Pudding   

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The top 10 richest football clubs in the World

#1 – Real Madrid
Country: Spain
Most important player: Cristiano Ronaldo
Foundation date: March 6, 1902
Stadium: Santiago Bernabéu
Total revenues in 2012-13: 518.9 million euros


#2 – Barcelona
Country: Spain
Most important player: Lionel Messi
Foundation date: November 29, 1899
Stadium: Camp Nou
Total revenues in 2012-13: 482.6 million euros


#3 – Bayern Munich
Country: Germany
Most important player: Franck Ribery
Foundation date: February 27, 1900
Stadium: Allianz Arena
Total revenues in 2012-13: 431.2 million euros


#4 – Manchester United
Country: England
Most important player: Wayne Rooney
Foundation date: 1878 (as Newton Heath LYR F.C)
Stadium: Old Trafford
Total revenues in 2012-13: 423.8 million euros


#5 – PSG
Country: France
Most important player: Zlatan Ibrahimovic
Foundation date: August 12, 1970
Stadium: Parc des Princes
Total revenues in 2012-13: 398.8 million euros


#6 – Manchester City
Country: England
Most important player: Sergio Aguero
Foundation date: 1880 (as St. Mark’s [West Gorton])
Stadium: Etihad Stadium
Total revenues in 2012-13: 316.2 million euros


#7 – Chelsea
Country: England
Most important player: Eden Hazard
Foundation date: March 10, 1905
Stadium: Stamford Bridge
Total revenues in 2012-13: 303.4 million euros


#8 – Arsenal
Country: England
Most important player: Mesut Ozil
Foundation date: 1886 (as Dial Square)
Stadium: Emirates Stadium
Total revenues in 2012-13: 284.3 million euros


#9 – Juventus
Country: Italy
Most important player: Carlos Tevez
Foundation date: November 1, 1897
Stadium: Juventus Stadium
Total revenues in 2012-13: 272.4 million euros


#10 – AC Milan
Country: Italy
Most important player: Mario Balotelli
Foundation date: December 16, 1899
Stadium: San Siro
Total revenues in 2012-13: 263.5 million euros

Top 10 Most Expensive Modern Tanks

 

10. ZTZ-99 (China) – $2.6 million

 

The ZTZ-99 was introduced into service with the People’s Liberation Army (PLA) in 2001. Like previous Chinese tanks, the ZTZ-99 ‘borrowed’ heavily from the designs of Soviet-era tanks and there are similarities to the Soviet T-72’s appearance and use of a 125mm main gun. The angular welded turret and 1500 hp diesel engine show the Western influence which the Chinese have incorporated into their newest tank. Chinese designers have also fitted this vehicle with a laser defense system meant to warn of incoming missiles, disrupt targeting and sighting equipment and even blind human operators who are targeting the tank. For those projectiles which get past the laser system, a classified armor package, including explosive reactive armor, protects the crew of three inside this 58 ton vehicle.

9. T-90AM (Russia) – $4.25 million

 

During the Cold War, the Soviet Union had a policy of building two types of tanks: a cheap mass produced version suitable for export (T-62, T-72) and an expensive high end version (T-64, T-80). In recent years this policy proved to be too expensive so the decision to focus on one type of tank was taken. The result was the T-90. There are various models of this tank with the cheaper T-90S exported to countries like India. The higher end (and nearly twice as expensive) T-90AM currently serves with the Russian army. This tank is an evolution of the T-72 using a newer 125mm main gun, newer 1230 hp engine and an advanced array of armor and defense equipment. The T-90AM has the latest fire-control equipment and uses an advanced explosive reactive armor which is said to be highly effective against the newest Western ammunition. It also sports an active protection system which can destroy many types of incoming prjectiles. Like the T-72, the T-90 has a three-man crew and uses an automatic loader for the main gun.

Tied-7. Merkava IV (Israel) – $6.0 million

  

Following their experiences fighting the Egyptians and Syrians with Western tanks in the 1960s and 1970s, the Israeli Defence Forces opted to design and build their own tank. The result was the Merkava series of tanks. Today, the current version is the Merkava IV armed with a 120mm main gun. The Merkava is built with protection as the number one priority. The tank’s armor is a composite of steel and ceramic and is modular in design which allows for quick removal and replacement of damaged parts. The engine is placed at the front of the tank which adds extra protection to the crew and any infantry who can ride in the back. This armor has been shown capable of standing up to most anti-tank weapons with only two Merkava IV destroyed during the 2006 Lebanon War – and only one of these was destroyed by enemy anti-tank missiles. An active protection system is currently being fitted to these tanks which improves the probability of destroying incoming enemy missiles.

Tied-7. Arjun Mk II (India) – $6.0 million

 

The Arjun first entered service with the Indian Army in 2004. The latest version, the 55 ton Arjun Mk II, finished its trials over the past two years and is now entering service. This newest Indian tank contains many of the modern features found on the newest Russian and Western designs. The tank uses a 120mm rifled main gun which can fire conventional ammunition and guided missiles. Armor is provided by a modular composite which is classified but is likely to include steel and ceramic material similar to other tank designs. Defensive equipment includes laser warning receivers, infrared jammers and aerosol smoke grenades to counter incoming guided antitank missiles. The Arjun Mk II has added explosive reactive armor to increase protection further, as well as improved navigational equipment and optics to aid the crew of four in operating the vehicle.

6. Leopard 2A6 (Germany) – $6.79 million

The oldest tank on this list, the Leopard 2 first entered service in 1979. Since then the tank has gone through a number of upgrades and modernizations with the 2A6 model being the ‘standard’ frontline version in use today. Like most Western tanks, the Leopard 2A6 uses a 120mm smoothbore main gun which can fire an assortment of projectiles with very high accuracy. The 63 ton tank uses an advanced armor package which is composed of steel, ceramic, tungsten and plastic. Armor is thickest on the front of the turret, hull and sides. The engine is a 1500 hp diesel which can propel the tank up to 45 mph. As with most Western tank designs, ammunition is stored in a separate compartment to prevent catastrophic explosions like those witnessed in Soviet/Russian tank designs. One of the most successful tank designs, the Leopard 2 is used by several nations with the 2A6 currently in service with Germany, Canada, Finland, Greece and Portugal. A newer 2A7+ model is currently being tested and marketed with a price estimated of around $12 million per unit.

5. M1A2 SEP (USA) – $8.5 million

 

Of all the tanks on this list, the M1 Abrams is the most battle proven. In 1991 and 2003, this tank proved it was superior to any Soviet era tank the Iraqis had. In fact, the greatest threat to Abrams came not from enemy tanks but from IEDs and insurgents striking the side and rear of the tank with advanced Russian antitank weaponry. The latest version of the Abrams is the M1A2 SEP. This model weighs over 69 tons thanks in large part to its advanced armor which consists of composites with depleted uranium and graphite. It is armed with a 120mm smoothbore gun which, with the aid of advanced electronics and optics, can fire with a high level of accuracy. The tank can be further upgraded with the Tank Urban Survival Kit (TUSK) which adds, among several things, reactive armor to the sides, slat armor to the rear and a remote control machinegun on the turret roof.

4. Challenger 2 (Great Britain) – $8.6 million

Considered one of the most reliable and best protected tanks in the world, the Challenger 2 has been in service since 1998. It has seen service in Bosnia, Kosovo and Iraq where, in conjunction with the M1 Abrams, it dominated any Iraqi tank it faced. The Challenger 2 uses the newest form of armor known as ‘Chobham armour’ whose composition is highly classified but said to be more than twice the strength of steel. This protection is complemented with additional panels of explosive reactive armor on the sides and front and slat armor around the rear of the tank. This 69 ton tank is propelled by a 1200 hp engine making it one of the least maneuverable tanks on this list. However, the armor protection and accuracy from its 120mm rifled main gun more than make up for this shortcoming. Outside of the United Kingdom, only Oman operates the Challenger 2.

3. K2 Black Panther (South Korea) – $8.8 million

The newest South Koran tank, the K2 is one of the most advanced tanks in the world. Having never been in combat, it’s hard to rate the tank’s abilities but on paper the specifications are impressive. The K2 combines all of the best characteristics found in Western and Russian tank designs. Similar to the Leopard 2, the K2 uses a 120mm 55 caliber smoothbore gun and a 1500 hp diesel engine. The armor is a classified composite material with an additional use of modular explosive reactive armor for enhanced protection. Missile warning and jamming equipment helps the tank detect incoming antitank missiles and jam their controls while deploying a protective aerosol smoke screen. Like the T-90 and Merkava, the K2 is said to be capable of operating an active protection system to destroy incoming missiles, although this is still under development. Also similar to Russian designs, the crew consists of only three people with the loading of the gun done by an autoloader.

2. Type 10 (Japan) – $9.4 million

 

The Type 10 is the newest Japanese tank, entering service in 2012. Weighing only 48 tons, the Type 10 is highly maneuverable with a reported top speed in excess of 70 km/h. Like most Western tanks, armament is a 120mm smoothbore gun which can fire domestically made ammunition or NATO compatible rounds. Armor protection is modular and uses a composite blend of hardened steel and ceramic. In comparison to the other tanks on this list, the Type 10 may be slightly less capable against other main battle tanks but very resistant to handheld antitank weapons like Rocket-Propelled Grenades (RPG). Like Russian tanks, the Type 10 has a three man crew and uses an autoloader in place of a fourth crewman. A warning system and smoke dispensers provide passive protection against any incoming guided antitank missiles.

1. AMX-56 Leclerc (France) – $12.6 million

 

This is France’s main battle tank and currently the most expensive tank in the world. Figures on the cost of this tank vary greatly depending on who you talk to. Critics within the French government say each Leclerc has cost France $23 million or more. Companies who build and upgrade these tanks give a more conservative (but still ridiculously high) figure of $12.6 million per tank. The Leclerc entered service in 1992 after 15 years of development and trials. The tank uses modular armor which can be taken off and replaced quickly. The armor is a composite of steel, ceramics and Kevlar. Protection on the roof of the turret and sides is very thick and the tank even has redundant electrical systems to ensure survivability. Like other Western tanks, the Leclerc uses a 120mm smoothbore gun and 1500 hp engine. It only has a crew of three and uses an autoloader very similar to the one used in South Korea’s K2 Black Panther, reportedly able to fire 12 rounds per minute. Advanced optics and computer systems make this one of the best tanks in the world – and the most expensive.

Top 10 Most Expensive Cars Ever Sold at Auction

10. 1936 Mercedes Benz 540K Special Roadster: $11,770,000

  

This particular 1936 540K Special Roadster may actually be the finest car Mercedes has ever made. The one sold in a Goodings & Company auction had two previous owners including Baroness Gisela Von Krieger of Prussia. Only 32 540Ks were ever produced. These cars were custom made for some very important politicians. Most of them ended up in the hands of high ranking Nazi officers. In fact, Adolf Hitler actually would give them as gifts. Goodings & Company started the bidding for Von Krieger’s 540K at $8,000,000 and it quickly sky rocketed towards it selling price of $11,770,000.

9. 1957 Ferrari 250 Testa Rossa: $12,402,500

 
This 1957 Ferrari 250 Testa Rossa sold at the Ferrari Leggenda e Passione for $12,402,500. The Ferrari Leggenda e Passione is an annual event attended by owners of some of the rarest and most sought after Ferrari’s in the world. This Testa Rossa was the fourth one of its kind made and is one of just 22 ever constructed. The 250 Testa Rossa is often compared to the 250 GTO, another extremely rare Ferrari from the time period. Typically, these high end Ferrari collectors argue over which they prefer, however it is generally agreed that the much rarer Testa Rossa is easier to drive than its counterpart.

8.  1953 Ferrari 375MM Berlinett    Competizione: $12,812,800

  

The 1953 Ferrari 375MM Berlinetta Competizione is just one of the many Ferraris to have had a great deal of success at the 24 hour race in Le Mans. This 375MM is one of just three that were entered in the race. It is the only working race car in the world to have been driven by three different world champion drivers. This 375MM’s rich racing history allowed it to sell for a hefty price tag of $12,812,800 by RM Auctions.

7. 1963 Ferrari 250 LM: $14,300,000

 

You are probably starting to notice a trend by now. A number of the most expensive cars in the world are made by the Italian automakers at Ferrari. This 1963 250 LM was sold by RM Auctions for $14,300,000. The bid was originally set at $12,000,000. The final selling price exceeded RM’s expectations. It was the most money ever paid for a Ferrari LM. The LM stands for LeMans. It was the final Ferrari to ever win the race; one of just 32 ever made.

6. 1931 Bugatti Royale Kellner Coupe: $14,900,000

  

This 1931 Bugatti Royale Kellner Coupe was sold in a Christie’s of London auction for $14,900,000. There were only six Royales ever produced. Ettore Bugatti planned on making more of them, but the Great Depression eliminated his market. The 15-foot-long car was so expensive in the 1930s that even royalty had to think twice about purchasing one. The most amazing component of the Royale was the engine. The car was fitted with a 12.7 Liter power plant. These particular engines were originally to be used in airplanes. Despite the rareness of all Royales, this is the rarest of the rare. This 1931 model was part of Ettore Bugatti’s personal collection.

5. 1957 Ferrari Testa Rossa Prototype: $16,390,000

 

The Ferrari Testa Rossa was already discussed a bit earlier. This one, however, is the first of the 34 cars produced. The 1957 Prototype was sold for $16,390,000 by Goodings & Company in a 2011 auction. At the time, this was the largest amount of money ever paid for a car in a public auction. The Testa Rossa Prototype was very controversial among buyers. It was actually destroyed in the 1958 Le Mans race. It was set completely ablaze twice during the race. The car was fully restored and all the part have matching numbers.

4. 1963 Ferrari 250 GTO: $19,400,000

 

The 1963 250 Ferrari GTO is believed to be the most expensive car in the world. Someone has claimed they bought one for $52,000,000 in a private deal. Since it was a private deal, there is no absolute definitive proof that the purchase actually happened. What we do know is that a 250 GTO was sold by RM Auctions for $19,400,000. They are extremely rare: only 36 were ever made. All 36 GTOs are still in existence. They rarely come up in public auctions. Most GTO deals are made behind closed doors and the dollar amounts are rarely disclosed to the public. The buyer of this particular 250 GTO was British radio host Chris Evans. Evans had to sell off three of his other rare Ferraris in order to make the purchase.

3. 1967 Ferrari 275 GTB-4 NART Spyder: $27,500,000

 

NART stands for North American Racing Team. This 1967 Ferrari 275 GTB-4 NART Spyder was one of just ten to ever be made. This model only had one owner, Eddie Smith. Smith had received offers for the car from the likes of Steve McQueen and Ralph Lauren. It finally exchanged hands in 2013 for the sum of $27,500,000. The new owner is Lawrence Stroll who was instrumental in starting the company Tommy Hilfiger.

2. 1954 Mercedes Benz W196R Silver Arrow: $29,601,500

  

The 1954 Mercedes Benz W196R is a racing icon. Its nine out of twelve Grand Prix victories gained it the nickname “The Silver Arrow”. Mercedes Benz only produced 14 of these vehicles. Only ten are known to exist today. Three of them currently reside in museums and six are located in the Mercedes Benz home office in Germany. That means that this particular Silver Arrow is the only one in the hands of a private owner. This exact car was entered into the Le Mans and was driven by race car driver Jaun Manuel Fangio. Fangio is one of the most decorated and respected drivers of all time. It was sold in 2013 by the British auction house, Bonhams’, for $29,601,500.

1. 1936 Bugatti Type 57SC Atlantic: $43,700,000

  

The Bugatti Type 57C Atlantic was only produced from 1936 to 1940. It was a completely new design conceptualized by Ettore Bugatti’s son, Jean. Though there were 710 Type 57Cs created, only four of them were Type 57SCs. There are only two in existence today. There is a 1938 model owned by Ralph Lauren and this 1936 model. This 1936 Atlantic was owned by Dr. Peter Williamson, a renowned collector of rare Bugtis. The car was sold in a very exclusive auction run by Gooding & Company for a record $43,700,000.