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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.
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.
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.
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.
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.
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.
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
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.
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.
