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 

Save and share One pot Moroccan lamb with eggs recipe

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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 
   
Save and share Chargrilled pumpkin and haloumi 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   

More Recipes from the Hummus Blog:

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

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