Kabab Koobideh Recipe

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

4 Servings

Ingredients:

500 grams ground lamb or beef
2 large onions (grated)
1 large egg (beaten)
4 medium tomatoes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon sumac (optional)

Directions:

Mix meat, onions, egg, salt and pepper well and leave in the refrigerator overnight (or for several hours).

Press the meat around long, thick metal skewers and shape evenly. Thread whole tomatoes on another skewer. Barbeque each side for about five minutes, turning frequently. If skewers are not available or barbequing is not possible, kabab-e koobideh can be shaped into long, thin portions on aluminum foil and grilled at high temperature in the oven. The oven should be pre-heated and kabab-e koobideh should be placed as high as possible near the source of the heat.

Serve with hot Polow (Chelow) or on middle-eastern bread. If serving with rice, some sumac may be sprinkled on top. If kabab-e koobideh was made in an oven, the juice from the kabab can be poured on rice or bread.

Source: www.iranchamber.com 

More Recipes from the Hummus Blog:

Kabab Barg Recipe
Lemon and oregano lamb kebabs recipe
Spicy chicken kebabs
Date Bake
Creamy Semolina Pudding 
Lebanese cream slice    

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Kabab Barg Recipe

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

4 Servings

Ingredients:

800 grams boneless lamb
1/2 cup extra-virgin olive oil
1/4 cup fresh lime juice
2 large grated onions
1 clove of garlic (crushed)
4 medium tomatos
1/2 teaspoon saffron
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon sumac (optional)

Directions:
 
Prepare marinade: combine olive oil, lime juice, onions, garlic, saffron, salt and black pepper. Cut lamb into 1 cm thick and 4-5 cm long pieces. Do not remove all the fat as you will need it to melt. Marinate overnight (preferrably 24 hours) in refrigerator. Container should be covered.

Thread lamb on long, thin metal skewers. Thread whole tomatoes separately on another skewer. Brush with marinade. Barbeque for about 5 minutes on each side, turning frequently. Serve hot with plain rice (Polow or Chelow) or on middle-eastern bread. If served with rice, some sumac may be sprinkled on. 

More Recipes from the Hummus Blog:

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

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Persian Yogurt Salad Recipe

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

"Cool and refreshing, this salad is a perfect accompaniment to lamb or rice - or both! You may use mint in place of dill if you wish, be creative."

Ingredients

1 (32 ounce) container plain yogurt

2 tablespoons dried dill weed

2 cloves garlic, minced

salt and black pepper to taste

1 cucumber - peeled, seeded, and chopped

Directions

1. In a medium bowl, blend yogurt, dill weed, garlic, salt, and pepper. Toss in the cucumber. Cover, and refrigerate 8 hours, or overnight.

Source: allrecipes.com
Recipe by Violet Grillo-Derderian  

More from the Hummus Recipes Kitchen:

Pita Salad with Cucumber, Fennel, and Chicken Recipe
Couscous Salad with Chicken and Chopped Vegetables Recipe

Grilled Chicken on Greens with Creamy Harissa Dressing Recipe
Lamb Tagine with Cinnamon, Saffron, and Dried Fruit Recipe 
Za'atar-Crusted Chicken Schnitzel Recipe  
Spicy Kofte Recipe    

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Pomegranate Stew with Chicken (Khoresh Fesenjan) Recipe

 

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

"Chicken, onions, finely processed walnuts, and pomegranate juice are simmered to perfection. The sauce should be as thick as a good chili. Serve with saffron steamed basmati rice. Enjoy! If you prefer, substitute angelica powder for cardamom; instead of pomegranate juice, you can substitute 1/2 cup pomegranate paste diluted in 2 cups water."
 

Ingredients
2 tablespoons olive oil
1 1/2 pounds chicken legs, cut up
1 white onion, thinly sliced
1/2 pound walnuts, toasted and finely ground in a food processor
1 teaspoon salt
4 cups pomegranate juice
1/2 teaspoon cardamom (optional)
2 tablespoons sugar (optional)

Directions

1. Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) M

ix in sugar, adjust seasoning, and simmer 30 minutes more.

Source: Allrecipes.com
Recipe by Sepi 

More from the Hummus Recipes Kitchen: 

 
Beef stew with eggplant and bread dumplings recipe

Lebanese stew with peas with rice (bazella w riz) recipe 

Moroccan Lamb Stew Recipe 

Chicken Stew Recipe 

Frike with Fish Stew Recipe 

Middle Eastern Chickpea & Rice Stew Recipe

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Turkish Ground-Lamb Pizzas Recipe

Michael Turek

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Turkish Ground-Lamb Pizzas Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Turkish Ground-Lamb Pizzas.

At her takeout shop in Istanbul, Kantin Dükkan, Semsa Denizsel tops her pizzas with ground lamb (flavored with sweet sun-dried tomatoes and a little spicy red pepper), but you can substitute ground beef instead. To make the pizza even more substantial, bake it with an egg on top; the runny yolk is terrific with the whole-wheat crust.

Yield: 4
Total: 1 Hour, 40 Minutes

Ingredients

1 cup whole wheat flour
1 cup all-purpose flour
1/2 teaspoon salt
3/4 cup warm water $
1/2 tablespoon honey
1 tablespoon active dry yeast
1/2 tablespoon extra-virgin olive oil $
1 tablespoon extra-virgin olive oil, plus more for brushing $
1 (small) onion, finely chopped $
1 pound ground lamb or beef
1 garlic clove, minced
Salt
Freshly ground pepper
1/4 cup oil-packed sun-dried tomatoes, chopped, drained $
1 tablespoon Turkish red pepper paste (see Note) or 2 jarred hot cherry peppers, minced
1/2 teaspoon ground cumin
4 large eggs, (optional)
2 tablespoons flat-leaf parsley leaves

Preparation

In a small bowl, whisk the whole wheat flour with the all-purpose flour and salt. In a large bowl, combine the warm water and honey. Sprinkle the yeast over the water and let stand for about 5 minutes, until foamy. Stir in the olive oil and then the flour mixture. Gently knead the dough on a work surface until it forms a smooth, somewhat sticky ball. Lightly oil another bowl and add the dough. Cover with plastic wrap and let stand in a warm place until doubled in bulk, about 1 hour.
 
In a skillet, heat the 1 tablespoon of olive oil. Add the onion and cook over moderate heat until translucent, 4 minutes. Add the lamb and garlic and season with salt and pepper. Cook over moderately high heat, breaking up the meat with a wooden spoon, until the lamb is no longer pink, 3 minutes. Add the sun-dried tomatoes, red pepper paste and cumin and cook, stirring, for 1 minute. Remove from the heat and season with salt and pepper.
 
Preheat the oven to 450°. Arrange oven racks on the top and bottom thirds of the oven. Preheat a large rimmed baking sheet in the oven for about 5 minutes.
 
On a lightly floured work surface, punch down the dough and cut into 4 pieces. Roll each piece into a 6-inch round. Arrange the dough rounds on the preheated baking sheet, about 1 inch apart. Bake on the bottom shelf of the oven for 2 minutes. Spread the lamb topping over the dough, leaving a 1/2-inch border around the edges; brush the borders with olive oil. Crack an egg in the center of each pizza (if using) and bake on the top shelf of the oven for about 6 minutes, until the crust is crisp on the bottom, the egg white is firm and the yolk is runny. Scatter the parsley over the pizzas and serve hot.

Note: Turkish red pepper paste, also known as biber salcasi, is available at specialty stores.

Semsa Denizsel, Food & Wine
MAY 2012
 
More from the Hummus Recipes Kitchen:

Turkish Vegetarian Pizza Recipe
Turkish Bread Pizza Recipe
Turkish lamb pizza with pumpkin & lentils
Turkish pizza recipe
Middle Eastern spiced lamb pizza recipe
Middle eastern lamb & cranberry pizzas recipe

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Curried Squash and Basmati Rice Recipe

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

Yield: Makes about 7 cups; 8 servings

Ingredients

1 pound butternut squash
2 cups minced onions
3 tablespoons minced fresh ginger
1 tablespoon minced garlic
1/3 cup butter or margarine
1 1/2 cups basmati rice, rinsed and drained
1 1/2 tablespoons curry powder
About 1/2 teaspoon salt
3 cups fat-skimmed chicken or vegetable broth
2 tablespoons chopped fresh cilantro

Preparation

1. Peel squash and cut in half lengthwise. Remove and discard seeds. Cut squash into 1/2- to 3/4-inch cubes (you should have 2 1/2 cups).

2. In a 5- to 6-quart pan over medium heat, frequently stir onions, ginger, and garlic in butter until onions are very limp, 10 to 15 minutes.

3. Add rice and stir often until opaque, about 5 minutes. Add curry powder and stir for 30 seconds longer.

4. Stir in 1/2 teaspoon salt, squash, and broth. Bring to a boil over high heat; reduce heat, cover, and simmer, stirring occasionally, until rice and squash are tender to bite, 16 to 18 minutes. Stir in cilantro and salt to taste. Spoon into a bowl.

Sunset
NOVEMBER 2000
 
More from the Hummus Recipes Kitchen:

Marinated Green Beans and Tomatoes with Dill Recipe
Middle Eastern Carrot Salad Recipe
Swiss Chard with Chickpeas and Couscous Recipe
Crudités with White Bean Hummus Recipe 
Spiced Beef Pockets Recipe  
Ground Lamb and Hummus Pita "Pizzas" Recipe  

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Marinated Green Beans and Tomatoes with Dill Recipe

Photo: Tina Rupp; Styling: Deborah J. Disabatino

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Marinated Green Beans and Tomatoes with Dill Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Marinated Green Beans and Tomatoes with Dill.

Make this recipe a day ahead so the beans can absorb the flavor of the marinade. Prep: 30 minutes; Cook: 10 minutes.

Yield: Makes 10 servings

Ingredients 

3 pounds fresh green beans, trimmed
1/4 cup coarsely chopped fresh dill or 1 teaspoon dried dill weed
1 large garlic clove, finely chopped
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1/4 cup extra-virgin olive oil
1 1/2 pounds tomatoes (about 3 large), peeled, cored, seeded, and cut into 1/2-inch pieces
1/2 small red onion, thinly sliced
3 tablespoons fresh lemon juice

Preparation

1. Cook beans, covered, in a large pot of lightly salted boiling water over high heat 10 minutes or until crisp-tender.

2. Place dill and next 3 ingredients in a large heatproof glass bowl. Drain beans well, and add to dill mixture. Add olive oil, and toss well. Add tomato and onion, and toss gently. Cover and refrigerate up to 24 hours.
 
3. Remove beans from refrigerator, and let stand, covered, at room temperature 1 hour. Add 2 tablespoons lemon juice, and toss gently. Taste for seasoning, and add remaining lemon juice, if desired.

Suzanne Williamson Pollak, MyRecipes
MAY 2007
 
More from the Hummus Recipes Kitchen:

Middle Eastern Carrot Salad Recipe
Swiss Chard with Chickpeas and Couscous Recipe
Crudités with White Bean Hummus Recipe 
Spiced Beef Pockets Recipe  
Ground Lamb and Hummus Pita "Pizzas" Recipe  
Hummus-and-Rice Fritters with Mediterranean Salad Recipe

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Falafel with Avocado Spread Recipe

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

The beauty of this Latin twist on the classic Middle Eastern falafel sandwich is its simplicity, and of course, flavor. Garnish with microgreens and sliced red onion.

Yield: 4 servings (serving size: 1 stuffed pita half)

Ingredinets

Patties:
1 (15-ounce) can pinto beans, rinsed and drained
1/2 cup (2 ounces) shredded Monterey Jack cheese
1/4 cup finely crushed baked tortilla chips (about 3/4 ounce) 
2 tablespoons finely chopped green onions
1 tablespoon finely chopped cilantro
1/8 teaspoon ground cumin
1 large egg white 
1 1/2 teaspoons canola oil

Spread:
1/4 cup mashed peeled avocado 
2 tablespoons finely chopped tomato 
1 tablespoon finely chopped red onion
2 tablespoons fat-free sour cream 
1 teaspoon fresh lime juice
1/8 teaspoon salt

Remaining ingredients:
2 (6-inch) pitas, each cut in half crosswise
4 thin red onion slices, separated into rings
Microgreens

Preparation

1. To prepare patties, place pinto beans in a medium bowl; partially mash with a fork. Add cheese and next 5 ingredients (through egg white); stir until well combined. Shape bean mixture into 4 (1/2-inch-thick) oval patties.
2. Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until patties are browned and thoroughly heated.
3. To prepare spread, combine avocado and next 5 ingredients (through salt), stirring well. Place 1 patty in each pita half. Spread about 2 tablespoons avocado spread over patty in each pita half; top with onions and greens.

Nutritional Information

Amount per serving
Calories: 281
Calories from fat: 30%
Fat: 9.5g
Saturated fat: 3.4g
Monounsaturated fat: 3.9g
Polyunsaturated fat: 1.5g
Protein: 12.2g
Carbohydrate: 37.4g
Fiber: 5.9g
Cholesterol: 13mg
Iron: 2.4mg
Sodium: 625mg
Calcium: 188mg

Ann Taylor Pittman, Cooking Light
SEPTEMBER 2007
 
More from the Hummus Recipes Kitchen:

Falafel with Tabouli, Harissa and Sauce Recipe
Falafel with Garlicky Tahini Sauce Recipe
Easy Falafel Recipe  
Falafel Sauce Recipe 
Falafel and hummus on pita bread recipe  
Falafel wraps with tzatziki recipe 
 
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Falafel with Tabouli, Harissa and Sauce Recipe

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Falafel with Tabouli, Harissa and Sauce Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Falafel with Tabouli, Harissa and Sauce. 

Ben's best Mediterranean peasant dish
Harissa originates from Tunisia but it’s commonly found throughout North Africa. It is a wonderful condiment to accompany barbecued lamb, or traditional lamb kofte, and goes well with grilled fish. Harissa also makes a great marinade for chicken and oily fish like mackerel, and is used to make salad dressings.

Ingredients

Falafel and sauce

3 cups of chickpeas, soaked for at least 24 hours
1/2 cup celery, finely diced
1/2 cup of spring onions, chopped
1 tablespoon of parsley, chopped
1/2 teaspoon of turmeric
1/4 teaspoon chopped chilli
Salt
Pepper
1 egg, optional
2-3 tablespoon flour
Sesame seeds

Tabouli (Serves 4 – 6 people)

2 cups bulgar / cracked wheat
3 garlic cloves, chopped
1 large bunch flat-leaf parsley, washed and roughly chopped
1 cup of mint leaves, washed and roughly chopped
250 g tomatoes, halved, seeded and chopped
1 red onion peeled halved and finely sliced
Juice of 1 large lemon
Salt
Freshly ground black pepper

Harissa (makes 160g)

½ teaspoon cumin seeds
1-teaspoon sea salt
1 large garlic clove, peeled
5 long red chilies, stems removed and roughly chopped
2 tablespoons white wine vinegar
1 tablespoon extra-virgin olive oil

To serve

Pita breads toasted and split open to stuff
Red onion
Tzatziki

Method

Falafel and sauce:

1. Soak the chickpeas for 24 hours or over night in plenty of fresh cold water, and then drain well.
2. Combine all the ingredients in a food processor and blitz until fine crumbs, add the egg and blitz for a further minute or two.
3. Allow to stand covered in the refrigerator for two hours. Then mould in to flat balls between two soup spoons pushing them from the spoon into hot sunflower oil (about 170 degrees) and cook until a dark golden colour. Drain on absorbent paper until required

Tabouli:

1. Wash and process the bulgar as directed on the packet until soft. Drain and refresh under cold water, and drain well again.
2. Mix the garlic, parsley, mint and onions in a bowl, and then add the chopped tomatoes.
3. Drain and add the burghul and lemon juice, and combine. Season with salt and pepper.

Harissa:

1. Place the cumin seeds and sea salt in a mortar and pound to combine.
2. Add the garlic and pound to a paste. Add the chopped chilies and continue pounding.
3. Pour in the white wine vinegar, followed by the olive oil, and pound until combined. This sauce is best used straightaway and can be made as and when it’s needed. It will keep for up to 1 week if stored in an airtight container. When re-using, allow the sauce to come back to room temperature.
 
www.lifestylefood.com.au
Recipe by Ben O'Donoghue from The Best In Australia

More from the Hummus Recipes Kitchen:

Falafel with Garlicky Tahini Sauce Recipe
Easy Falafel Recipe 
Falafel Sauce Recipe 
Falafel and hummus on pita bread recipe 
Falafel wraps with tzatziki recipe 
Baked Falafel Sandwiches with Yogurt-Tahini Sauce

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