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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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 

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Smoky Eggplant & White Bean Dip with Pita Crisps Recipe

Photo: Smoky Eggplant & White Bean Dip with Pita Crisps Recipe

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Smoky Eggplant & White Bean Dip with Pita Crisps recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Smoky Eggplant & White Bean Dip with Pita Crisps.

Serves four to six.

Yields 1-1/2 cups dip.

by Allison Ehri Kreitler from Fine Cooking
Issue 83

5 Tbs. extra-virgin olive oil; more for the pan
1-1/2 lb. small eggplant (2 to 3 small), trimmed and cut in half lengthwise
3/4 tsp. plus a generous pinch kosher salt
1/4 tsp. freshly ground black pepper
2 anchovy fillets (optional)
1 small clove garlic
1 cup canned cannellini beans, drained and rinsed
3 pitas (preferably pocketless), each cut into eight wedges
2 Tbs. fresh lemon juice; more to taste
1 Tbs. chopped fresh mint, plus 1 Tbs. small leaves for garnish
2 tsp. chopped fresh oregano
2 Tbs. pine nuts, toasted

Position a rack 4 inches from the broiler element and heat the broiler to high. Line a rimmed baking sheet with foil and grease lightly with oil. Rub the eggplant all over with 2 Tbs. of the oil and sprinkle the flesh side with 1/2 tsp. of the salt and the 1/4 tsp. pepper. Arrange the eggplant, flesh side down, on the baking sheet and broil until the skin is charred and the eggplant flesh is very tender, 20 to 30 minutes.

Meanwhile, if using anchovies, mash them into a paste with the side of a chef’s knife. Roughly chop the garlic, sprinkle it with a generous pinch of kosher salt, and mash it into a paste with the side of a chef’s knife. Transfer the anchovy and garlic pastes to a food processor and add the beans, 2 Tbs. of the oil, and 1 Tbs. water. Purée until smooth.

When the eggplant is done, set it aside to cool briefly. Meanwhile, in a medium bowl, toss the pita wedges with the remaining 1 Tbs. oil and 1/4 tsp. salt. Arrange in a single layer on a baking sheet. Lower the rack so it’s 6 inches from the broiler. Broil the pita wedges until golden brown on both sides, 1 to 2 minutes per side.

Scrape the eggplant flesh from the skin and add the flesh to the puréed beans in the food processor, along with the lemon juice, chopped mint, and oregano. Pulse briefly to form a chunky dip. Adjust the seasoning with more salt, pepper, or lemon juice to taste. Serve sprinkled with the pine nuts and mint leaves, with the toasted pita crisps on the side for dipping.

Serving Suggestions

This is also great with crudités, especially bell peppers and fennel.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 270; Fat (g): 15; Fat Calories (kcal): 130; Saturated Fat (g): 2; Protein (g): 7; Monounsaturated Fat (g): 9; Carbohydrates (g): 31; Polyunsaturated Fat (g): 3; Sodium (mg): 430; Cholesterol (mg): 0; Fiber (g): 8;

Photo: Scott Phillips

More from the Hummus Recipes Kitchen:

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  
Persian rice recipe    

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Hummus With Crispy Chorizo Recipe

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Hummus With Crispy Chorizo recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Hummus With Crispy Chorizo.

Hummus and Chorizo is the perfect festive fusion. Here's how to make it in a few easy steps.

Recipe by Donna Hay from a donna hay christmas

 Ingredients

2 dried chorizo sausages, cases removed and roughly chopped
1 tbsp olive oil
500g store-bought hummus
Flatbread to serve

Method

1. Place the chorizo in a small food processor and process until finely minced.
2. Heat the oil in a medium saucepan over high heat, then add the chorizo and cook, stirring frequently for 4–5 minutes or until crispy.
3. Place the hummus in a serving bowl and spoon over the chorizo and cooking oil.
4. Serve with flatbread.

More from the Hummus Recipes Kitchen:

Persian-spiced fish with quinoa salad recipe
Grilled Eggplant Rolls with Feta and Olives Recipe
Persian rice recipe
Adas Polow 
Salad-e Shirazi Recipe 
Beetroot, chickpea and feta salad recipe   

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Grilled Eggplant Rolls with Feta and Olives Recipe

Photo: Grilled Eggplant Rolls with Feta and Olives Recipe

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Grilled Eggplant Rolls with Feta and Olives recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Grilled Eggplant Rolls with Feta and Olives.

Serves 2 as a main dish or 6 as an appetizer

by Judith Fertig from Fine Cooking
Issue 124

Luscious grilled eggplant slices filled with tangy feta, briny olives, and fresh herbs make an elegant yet easy summer starter or light dinner.1 large eggplant, trimmed and sliced lengthwise into 6 1/2-inch-thick slices
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground black pepper
1/2 cup crumbled feta
2 Tbs. chopped pitted Kalamata olives
2 Tbs. chopped mixed fresh herbs (such as chives, parsley, and basil); more for garnish

Prepare a medium-hot (425°F to 450°F) gas or charcoal grill fire. Brush the eggplant slices with oil and season with salt and pepper.

Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to grill until the eggplant is tender, about 2 minutes more.

In a small bowl, combine the feta, olives, and herbs.

Spread the eggplant slices on a work surface. Put 1 heaping Tbs. of the feta mixture at the wider end of each slice and then tightly roll up. Arrange the rolls seam side down on a platter and finish with a little oil, pepper, and more chopped herbs.

nutrition information (per serving):
Calories (kcal): 70; Fat (g): 6; Fat Calories (kcal): 50; Saturated Fat (g): 2.5; Protein (g): 2; Monounsaturated Fat (g): 3; Carbohydrates (g): 4; Polyunsaturated Fat (g): 0; Sodium (mg): 190; Cholesterol (mg): 10; Fiber (g): 1;

Photo: Scott Phillips  

More from the Hummus Recipes Kitchen:

Persian rice recipe
Adas Polow
Salad-e Shirazi Recipe
Beetroot, chickpea and feta salad recipe   
Harissa fish with fattoush Recipe
Rice salad with chickpeas, avocado & roast capsicum recipe
 
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Easy red pepper hummus recipe

Photo: Easy red pepper hummus recipe

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Easy red pepper hummus recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Easy red pepper hummus.

Takes: 5 mins to prepare and 10 mins to cook
Serves: 4

Ingredients

 1 red pepper, diced
2 garlic cloves
150g chick peas
1tbsp extra virgin olive oil
dash chilli sauce
1tsp smoked paprika
black pepper
salt
 
Method

Quarter and de-seed the pepper and grill, skin side up, until beginning to char a little and soften.  Cool and chop. Peel and crush the garlic cloves.  Thoroughly mash the chick peas with the oil and garlic,  using an electric blender or hand blender.  Add the roasted red peppers, chilli, paprika and pepper and blend again until smooth.  Add 1-2 tbsp water to loosen the mixture a little as necessary to make a soft dip.

Check seasoning, adding salt as necessary, and spoon into a serving dish. Tip - Try serving each portion with 25g each raw carrot and celery batons – adds 20 calories.
Adopted from Tesco realfood

More Middle Eastern Recipes:

Cumin pancake with hummus recipe
Griddled wholemeal pitta with homemade hummus recipe
Smoky Chipotle Hummus Recipe
Jalapeno Hummus
Black Bean Hummus
Hummus salad dip  

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Cumin pancake with hummus recipe

Photo: Cumin pancake with hummus recipe

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Cumin pancake with hummus recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Cumin pancake with hummus.   

Ingredients

For the cumin pancake

50g plain flour
1 small egg
150ml 2% milk
1tbsp cumin seeds, lightly crushed
25ml sunflower oil

For the hummus

200g canned chickpeas, drained
50g tahini
juice of ½ lemon
2 cloves garlic, minced
1tsp ground cumin
20ml extra-virgin olive oil
salt
pepper
pinch of paprika, to garnish

Method

Prepare the hummus by combining the chickpeas, saving 1 tbsp for the garnish, with the tahini, lemon juice, garlic, ground cumin, extra-virgin olive oil and seasoning. Pulse until smooth then adjust the seasoning if necessary. Scrape into a serving bowl, cover and chill.

Prepare the pancake batter by sifting the flour with a pinch of salt into a mixing bowl. Add the egg and half of the milk and whisk, starting slowly, until you have a smooth, thick batter. Whisk in the rest of the milk until you have the right consistency.

Fold the cumin seeds into the batter. Add teaspoons of the sunflower oil to a small frying pan and heat over a medium heat. Fry the pancake batter, 2-3 tablespoons per pancake, making sure you tilt the pan to coat the surface as soon as you have added the batter.

Keep the cooked pancakes warm on a plate lined with aluminium foil that is big enough to wrap over the pancakes and cover them loosely.

When ready to serve, lay the pancakes back in a dry, clean frying pan set over a low heat. Cook until they are golden brown and blistered on one side.

Remove the hummus from the fridge and garnish with the whole chickpeas and a pinch of paprika. Cut the pancakes into triangles and serve alongside the hummus.

Adopted from Tesco realfood

More Middle Eastern Recipes:

Griddled wholemeal pitta with homemade hummus recipe
Smoky Chipotle Hummus Recipe
Jalapeno Hummus
Black Bean Hummus
Hummus salad dip
Layered houmous, tabbouleh & feta picnic bowl 

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Griddled wholemeal pitta with homemade hummus recipe

Photo: Griddled wholemeal pitta with homemade hummus recipe

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Griddled wholemeal pitta with homemade hummus recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Griddled wholemeal pitta with homemade hummus.   

Takes: 5 mins to prepare and 5 mins to cook
Serves: 4

Ingredients

410g can chickpeas, drained
1 clove garlic, chopped
100g tahini (puréed sesame seeds)
50ml cold pressed rapeseed oil
squeeze lemon juice
8 wholemeal pitta breads

Method

Place the chickpeas, garlic and tahini in a food processor and blend. Gradually blend in the oil, lemon juice and 75ml water to give a smooth paste. Season to taste.

Griddle the pitta breads for 1-2 minutes each side until golden and toasted. Serve with the hummus.

Cook’s tip

Cut the griddled pittas into strips and serve with vegetable crudités for a buffet.

More Middle Eastern Recipes:

Smoky Chipotle Hummus Recipe
Jalapeno Hummus 
Black Bean Hummus
Hummus salad dip
Layered houmous, tabbouleh & feta picnic bowl
Healthy homemade houmous 

Adopted from Tesco Realfood

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Falafel with Garlicky Tahini Sauce Recipe

Photo: Falafel with Garlicky Tahini Sauce Recipe

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Falafel with Garlicky Tahini Sauce recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Falafel with Garlicky Tahini Sauce.  

Ingredients (Serves 3-4)

For the tahini sauce:

225 grams tahini (seasame seed paste)
113 grams canned chickpeas, drained and rinsed
1 lemon, juiced
2 garlic cloves, chopped
1 1/4 teaspoons kosher salt
1/2 teaspoon cayenne pepper

For the falafel:

113 grams canned chickpeas, drained
3/4 pound ounces ground lamb
3 tablespoons green onions, white and light-green parts only, finely chopped
2 garlic cloves, finely chopped
113 grams finely chopped fresh cilantro (coriander)
56.7 grams finely chopped parsley
1 teaspoon kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
Large pinch cayenne
113 grams olive oil

Method

To make the sauce, combine ingredients in a food processor. As you purée, add 113 grams to the 170 grams of water through feed tube until mixture is smooth. Taste and adjust seasoning if necessary. Sauce should be thinner than hummus. Tahini is a Middle Eastern sesame seed paste you can find in most grocery stores.

For the balls, in a large ball, mash 113 grams chickpeas with a potato masher or fork. Add remaining ingredients and mix well with your hands or a wooden spoon. Form into 1 1/4 centimeter balls.

Heat oil in a large skillet over medium-high heat until shimmering. Cook balls in batches, turning occasionally until golden-brown all over and just cooked through, 5-6 minutes. Transfer to a plate lined with paper towels. Drizzle with sauce and serve immediately.

More from the Hummus Recipes Kitchen:

Falafel Recipe 
Falafel and hummus on pita bread recipe 
Falafel wraps with tzatziki recipe 
Falafel Sauce Recipe 
Falafel in Pita with Yogurt Sauce 
Baked Falafel Sandwiches with Yogurt-Tahini Sauce 
 
From sheerluxe   

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Saffron & chickpea pilaf recipe

Photo: Saffron & chickpea pilaf recipe

Serve up a sumptuous side of rice. You can make this pilaf 1 hour before serving the main. Cover and set aside.

To Prep 0:10
To Cook 0:30
INGREDIENTS 7
DIFFICULTY EASY
SERVINGS 8

Ingredients

40g butter
1 brown onion, halved, thinly sliced
1/2 tsp saffron threads
400g (2 cups) long-grain white rice
1 x 400g can chickpeas, rinsed, drained
750ml (3 cups) chicken stock
Salt & freshly ground black pepper

Method

Step 1 Melt butter in a medium saucepan over medium-low heat until foaming. Add onion and saffron and cook, stirring, for 6 minutes or until onion softens.

Step 2 Add the rice and stir to coat. Add the chickpeas and stock, and bring to the boil. Reduce heat to low and cook, covered, for 20 minutes or until rice is tender and liquid is absorbed. Remove from heat and set aside for 5 minutes to stand.

Step 3 Transfer to a large bowl to serve.

Nutrition

Energy 1091kJ    
Fat saturated 3.00g
Fat Total 6.00g    
Carbohydrate sugars g
Carbohydrate Total 45.00g    
Dietary Fibre g
Protein 6.00g    
Cholesterol mg
Sodium 491.79mg    

All nutrition values are per serve.

Notes

You can make this pilaf 1 hour before serving the main. Cover and set aside.

Australian Good Taste - October 2004 , Page 60
Recipe by Rodney Dunn

Photography by Ian Wallace

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Turkish Silverbeet & Feta Gozleme Recipe

Ingredients – makes 4
 
3 cups high grade flour
1.25 cups luke warm water
2 tsp instant yeast
One bunch of Silverbeet, finely sliced
4 spring onions, finely sliced
2 tsp cumin seeds
200g feta cheese, crumbled
Olive oil for frying

Method

1. Place the flour in a large bowl and make a well in the middle.

2. Put the yeast into the well and pour the warm water over the yeast and leave to dissolve for a 2 minutes until dissolved.

3. Stir together and knead into a soft dough and knead for 5 minutes until the dough is glossy.

4. Divide dough into four and place each piece on a floured tray with plenty of space for dough to double in size. Cover tray with a plastic bag and make sure the bag doesn’t touch the dough.

5. Stand in a warm place for 20 minutes or until dough doubles in size.

6. Roll each piece of dough into rectangles so that the dough is paper thin, approx 12 x 6 inches.

7. Divide the silverbeet, feta and spring onions into four and top half of each dough rectangle with the ingredients, feta first then silverbeet and onions.

8. Sprinkle cumin seeds over each filling.

9. Fold dough over to enclose filling and seal edges together.

10. Heat a griddle or barbecue plate or caste iron pan over a medium-high heat.

11. Place a thin layer of olive oil on the griddle and place the Gozleme on top.

12. Cook for 2 to 3 minutes or until base is golden.

13. Brush uncooked side of gozleme with olive oil.

14. Turn over and cook for 2 to 3 minutes or until golden and crisp.

15. Remove to a serving plate and cut into wedges.

16. Serve with lemon or lime wedges.

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Sambousik Jebneh Recipe

Photo: Sambousik Jebneh Recipe

Ingredients:

5 cups all purpose plain flour
1 ½ cups lukewarm water
2 tbsp salt
2 tbsp Sugar
vegetable oil for deep frying
1 cup oil

Cheese Filling
14 oz white cheese (Ikawi Altishiki)
¼ cup finely chopped fresh Parsley
¼ tspn ground cayenne pepper

Directions

1.Prepare Basic Dough.
2.Cover and leave aside for 1 hour.
3.Cheese filling: Mix ingredients and put aside.
4.Divide dough into walnut-size balls. Roll out to form circles (8 cm diameter).
5.Fill circles with Cheese. following this way: Put filling on one side of circle.
6.Fold over one end to make semi-circles.
7.Press edges with fingers.
8.Fry in 1 cup of vegetable oil over medium heat. Brown both sides.
9.Serve hot. 

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Zucchini fritters recipe

Photo: Zucchini fritters recipe

Todays recipe can be a wonderful side dish or light meal. It is a wonderful way to use up zucchini .

The onion, parsley and spices complement the zucchini nicely.A squeeze of lemon adds just the right tang.

You can serve this with mint yogurt or marinara sauce.. it is yummy both ways.

Read more...  


More Recipes from the Hummus Blog:

Chicken Koftas
Moroccan briouats
Moroccan lamb pan-fry 
Lemon and oregano lamb kebab
Spicy chicken kebabs
Date Bake

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Moroccan briouats recipe

Photo: Moroccan briouats recipe

To Prep 0:25
To Cook 0:30
INGREDIENTS 14
DIFFICULTY CAPABLE COOKS
MAKES 30

Ingredients

1/3 cup (55g) pistachio kernels
500g lamb or beef mince
1 onion, finely chopped
1/2 cup chopped coriander
2 tsp sweet paprika
1 tsp cinnamon, extra for dusting
1 tsp ground cumin
1/2 tsp hot paprika
Salt & freshly ground pepper
2 tablespoons vegetable oil
2 eggs
15 sheets filo pastry
80g butter, melted
Extra vegetable oil for frying Method
 
Preparation

Step 1
Blanch pistachio kernels in a saucepan of boiling water. Drain then using a clean tea towel, rub to remove skins. Roughly chop. In a bowl combine mince, onion, pistachios, coriander, spices and season well with salt and pepper. Mix well.

Step 2
Heat oil in a large frying pan over high heat, add mince mixture. Cook for 4 minutes, stirring occasionally until meat is brown. Add one egg at a time, stir, cook for 1-2 minutes or until egg scrambles through the mixture. Remove from heat and place in a bowl. Allow to cool slightly.

Step 3
Lay one sheet of pastry short edge facing towards you. Cut in half lengthways, so you have 2 long strips. Brush each with melted butter. Place 1 tbs of mince mixture along short edge facing you. Carefully roll pastry, tucking in sides to form a tight cigar shape. Towards the end of rolling, brush edge of pastry with butter and seal. Place seam side down on a tray. Continue with remaining pastry. Work quickly so pastry does not dry out.

Step 4
Fill a deep saucepan one-third full with vegetable oil. Using a thermometer heat oil to 190°C. Cook briouats, 4 at a time, for 3 minutes, turning regularly until crisp and golden brown. Drain on paper towel. Dust with cinnamon and serve warm with mint tea.

More Recipes from the Hummus Blog:

Moroccan lamb pan-fry
Lemon and oregano lamb kebab
Spicy chicken kebabs
Date Bake 
Creamy Semolina Pudding 
Lebanese cream slice  

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Squash kibbeh balls recipe

Photo: Squash kibbeh balls recipe

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

It is more fun to eat when they are hot and the cheese is oozing out!

INGREDIENTS:

1 pound of kabocha squash (any squash will do, just make sure it is thoroughly drained)
4 ounces of extra-fine bulgur #1, soaked in water for 5 minutes and drained thoroughly (squeeze out the water)
small white onions, sprinkled with salt and sumac
1/4 cup of minced herbs (parsley, other)
Spices: 1/2 tsp. white pepper, 1/2 tsp. allspice, 1/2 tsp. cinnamon, 1 1/2 tsp. salt, 1 tsp. cumin, 1 tsp. hot Aleppo pepper
1/2 cup of fine semolina flour
1/4 cup of unbleached all-purpose flour

Filling:

8 ounces of goat cheese
2 large eggs
1 cup shredded mozzarella
1/4 cup of walnuts
1/4 cup of whipping cream
1 teaspoon of mashed garlic (with salt in a mortar)
Spices: 1 teaspoon of salt, 1/2 teaspoon of white pepper, 1/2 teaspoon of seven-spice, 1/2 teaspoon of thyme or wild zaatar, 1/2 teaspoon of Aleppo pepper
1/4 cup of minced parsley
1/4 cup of minced dill (or other herb)
Lemons, quartered
Oil, to fry the kibbeh in

To make it easier: shape the cheese mixture into teaspoon-sized balls and freeze for 15 minutes before starting.

METHOD:

Make the kibbeh shell and refrigerate: place the drained squash, chopped onion, herbs and spices, bulgur, flour and semolina in the bowl of a food processor. Process into a homogenous paste. Transfer to a bowl and into the fridge, covered.

Make the cheese filling by combining all the ingredients. Shape into little teaspoon-sized balls and place on a piece of foil into the freezer for 15 minutes to make using them easier.

Take balls of dough (can use a cookie dough scooper) and fill with the cheese. Place in the fridge until ready to fry.

Heat several cups of oil to 375F and fry the balls of kibbeh, a few at a time. Serve warm with extra lemons.

Chef Joumana Accad

CEO, Taste of Beirut 

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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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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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    

Save and Share Meat & Potatoes Samboosak Recipe

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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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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  

More Recipes from the Hummus Blog:

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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Toast Bread Shrimp Samboosa Recipe

Photo: Toast Bread Shrimp Samboosa Recipe

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

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

Ingredients

2 cubes MAGGI® Chicken Bouillon or 20 g

¼ cup water or 60 ml, hot

1 tablespoon vegetable oil

1 medium onion or 150 g, finely chopped

1 tablespoon tomato paste

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon chilli flakes

300 g shrimp, frozen, cleaned & thawed

½ cup fresh parsley, finely chopped

18 slices toast bread or 432 g

1 egg, lightly beaten

1 cup fresh breadcrumbs or 85 g

1 cup vegetable oil, for frying

Preparation

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

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

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

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

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

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

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

Serve hot with your choice of dipping sauce. 
 
More Recipes from the Hummus Blog:

Spicy Meatballs in Pomegranate BBQ Sauce
Kofta Stew
Kofta - Lamb Burgers with Hummus and Tomato, Cucumber and Yogurt SaladLamb koftaTuna Kofte with Pomegranate Molasses
Lamb kofta with fattoush
Turkish lamb, feta & spinach melts

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