Moroccan mushrooms recipe

Photo: Moroccan mushrooms recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Moroccan mushrooms Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Moroccan mushrooms.

Ingredients (serves 4)

2 teaspoons olive oil
1 small red onion, finely chopped
2 garlic cloves, crushed
2 teaspoons Moroccan seasoning
500g cup mushrooms, thickly sliced
2 small tomatoes, finely chopped
small fresh coriander leaves, to serve

Method

Heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add seasoning. Cook, stirring, for 1 minute or until fragrant.

Add mushroom. Cook, stirring for 3 to 5 minutes or until mushroom is golden and just tender. Add tomato. Season with salt and pepper. Cook, stirring, for 1 minute or until heated through. Top with coriander leaves. Serve.

Notes

Serve with grilled fish or beef skewers

Source
Super Food Ideas - October 2008, Page 29
Recipe by Kim Coverdale

More recipes from the hummus blog:

Chicken with roast sesame figs
Beef and dried fruit tagine
Beef stew with eggplant and bread dumplings
Lamb with spicy chickpeas
Lamb and prosciutto burger
Rice and meat phyllo (Ouzi) 

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Chicken with roast sesame figs recipe

Photo: Chicken with roast sesame figs recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Chicken with roast sesame figs Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chicken with roast sesame figs.

Recipe facts:
Takes: 15 mins to prepare and 45 mins to cook
Serves: 4

Ingredients:

6-8 chicken drumsticks, trimmed
75ml olive oil
20g sesame seeds
100g dried figs
salt
pepper

Pre-heat the oven to 190° C.

Place the chicken drumsticks and figs in a large mixing bowl. Coat the chicken and figs with the oil using your hands, then season. Arrange the chicken drumsticks in a casserole dish, then roll the figs in the sesame seeds. Place the figs in and around the chicken drumsticks.

Roast in the oven for 30-40 minutes until the chicken is golden-brown in colour over and cooked through. Remove from the oven and allow to stand for a few minutes before serving.

TESCO realfood

More recipes from the hummus blog:

Beef and dried fruit tagine
Beef stew with eggplant and bread dumplings
Lamb with spicy chickpeas
Lamb and prosciutto burger
Rice and meat phyllo (Ouzi)
Caramelized roast chops and couscous with cashews

Save and share Chicken with roast sesame figs recipe

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Beef and dried fruit tagine recipe

Photo: Beef and dried fruit tagine recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Beef and dried fruit tagine Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Beef and dried fruit tagine.

Ingredients

500g beef stewing steak, cut into 1-2 inch cubes
50ml olive oil
1 large onion, sliced
1 large potato, peeled and diced
50g sultanas
large handful dates, de-stoned
400ml light beef stock
1tbsp honey
½tsp turmeric
1tsp ground cumin
1tsp ground cinnamon
2tsp ground coriander
sprigs of parsley leaves, to garnish
salt
pepper

Heat the olive oil in a large, heavy-based saucepan or tagine over a moderate-high heat and sear the beef in batches, if necessary, with some seasoning until golden all over. Remove and transfer to a plate.

Add the onion to the saucepan and sweat for 3-4 minutes over a reduced heat until softened. Sprinkle over the spices and some seasoning, stirring well. Add the beef back to the pan and also add the potato at this point. Cover with stock and bring to the boil.

Cover the pan and reduce to a simmer, cooking for 30-40 minutes until the beef and potato are tender. Remove from the heat and stir in the sultanas, dates and honey, adjusting the seasoning if necessary at the same time. Spoon into a tagine dish and garnish with sprigs of parsley before serving.

TESCO realfood

More recipes from the hummus blog:

Beef stew with eggplant and bread dumplings
Lamb with spicy chickpeas
Lamb and prosciutto burger
Rice and meat phyllo (Ouzi)
Caramelized roast chops and couscous with cashews
Roasted sweet potato and peppers with couscous

Save and share Beef and dried fruit tagine recipe

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Beef stew with eggplant and bread dumplings recipe

Photo: Beef stew with eggplant and bread dumplings recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try beef stew with eggplant and bread dumplings recipe. Enjoy the Middle Eastern Cuisine and learn how to make beef stew with eggplant and bread dumplings.

Ingredients

2 tablespoons oil
2 tablespoons butter
½ Kg beef cubes (lean and boneless)
Salt and pepper
2 cups chopped red onion
4 garlic cloves
3 cups cilantro leaves
1 green chili pepper
1 teaspoon fresh ginger
4 cups beef stock or water
4 small potatoes (peeled)
1 eggplant (cubes)

For the bread:-
1 cup flour
I teaspoon baking powder
1 teaspoon spices
1 tablespoon dried herbs (rosemary- thyme- oregano)
1 teaspoon salt
¼ cup chopped cilantro
1 cup water

Method

- Heat oil and butter in a skillet over medium heat, fry and stir the meat cubes.
- Season with salt and pepper, cook for few minutes.
- Mix onions, garlic, cilantro leaves, chili and ginger in an electric mixer to form a paste, and add it to the meat.
- Add stock, when it comes to a boil, lower the heat and cover until the meat is tender.
- Add potatoes and eggplants, leave the stew until fully cooked.

For the beard dumplings:-
- Mix flour, baking powder, spices, herbs, salt and chopped cilantro.
- Gradually add water, continue kneading until a soft dough is obtained.
- Shape the dough into small balls.
- Place the bread dumplings in the stew, cook for 10 minutes over a low heat.
- Served hot.

Chef Osama

More recipes from the hummus blog:

Lamb with spicy chickpeas
Lamb and prosciutto burger
Rice and meat phyllo (Ouzi)
Caramelized roast chops and couscous with cashews
Roasted sweet potato and peppers with couscous
Moroccan spiced lamb and couscous

Save and share Beef stew with eggplant and bread dumplings recipe

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Fat Free Ladies Delight with Cream Recipe

Photo: Fat Free Ladies Delight with Cream Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Fat Free Ladies Delight with Cream Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Fat Free Ladies Delight with Cream.

Cuisine: Arabic
Serves: 24 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     35 minutes
Cooking time :     10 minutes

Ingredients

1 packet filo pastry, frozen and thawed
1 tin nestlé fat free sweetened condensed milk or 405 g
3 cups water or 750 ml
¾ cup corn flour or 90 g
1 tablespoon blossom water
2 tablespoons pistachio nut, crushed
2 tablespoon lemon blossom in syrup
For the sugar syrup:
½ cups sugar or 100 g
1 cup water or 250 ml
1 teaspoon lemon juice
1 tablespoon cornstarch, (to thicken the syrup)
½ cup water
1 tablespoon rose water
1 tablespoon blossom water

Preparation

Cut filo pastry sheets into 20 cm length and 10cm width. Cover with wet cloths and set aside.

Place NESTLÉ Fat-Free Sweetened Condensed Milk, water and corn flour in a large saucepan, bring to boil with constant stirring until mixture thickens. Add blossom water and stir. Keep aside to cool into room temperature.

Place 1 sheet over a working table then place another sheet over the first one in opposite position.

Mix the cooled cream mixture well or until is smooth and spoon 1 tablespoon of this mixture length wise on the filo sheet then fold the outside edges towards center and roll into a parcel.

Place Ladies delights in an oven sheet with at least 1cm space between them. Bake the ladies delights in a preheated oven at 200°C until its golden brown color. Remove from oven and allow to cool. Pour cooled syrup over cooled pastries.

Garnish with pistachio and glaced lemon blossom in syrup then serve hot.

To prepare the syrup: Add sugar and 1 cup of water to a saucepan. Bring to boil and simmer for 6-8 minutes. Dissolve the 1 tablespoon of cornstarch in the remaining ½ cup of cold water and add to the simmering sugar and water, stir constantly on heat for 2 min until syrup thickens. Remove from heat and stir in lemon juice, rosewater and blossom water.

Serving tips : can be served hot shortly after taking out of the oven.

Nutritional Information
Energy :     157.00 Kcal
Protein :     3.20 g
Carbohydrate :     35.00 g
Fats :     0.30 g

More recipes from the hummus blog: 

Tiramisu with Dates
Raspberry Ice Cream
Balah Elsham
Stuffed Brown Bread Cups
Cookies Filled with Fig, Dates and Apricot
Pistachio & Almond Baklava

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Lamb with spicy chickpeas recipe

Photo: Lamb with spicy chickpeas recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Lamb with spicy chickpeas recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lamb with spicy chickpeas.

Ingredients (serves 4)

2 tablespoons olive oil
1 small brown onion, halved, thinly sliced
1 garlic clove, crushed
2cm piece fresh ginger, peeled, finely grated
2 teaspoons ground cumin
2 tablespoons finely chopped coriander stem and root mixture (see note)
2 x 400g cans chickpeas, drained, rinsed
3 large tomatoes, chopped
1/4 cup finely chopped fresh coriander leaves
2 teaspoons Moroccan seasoning
8 lamb loin chops, trimmed
Lemon wedges and fresh coriander leaves, to serve

Method

Heat half the oil in a saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic, ginger, cumin and coriander mixture. Cook, stirring, for 1 minute or until fragrant.

Add chickpeas and tomato. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 to 15 minutes. Add coriander leaves. Stir to combine.

Meanwhile, combine seasoning and remaining oil in a glass or ceramic dish. Add lamb. Turn to coat. Heat a greased barbecue plate or chargrill over medium-high heat. Cook lamb for 3 to 4 minutes each side for medium, or until cooked to your liking.

Divide chickpea mixture and lamb between plates. Serve with lemon wedges and coriander.

Notes

Coriander: Coriander root has a strong flavour, and is often used in curry pastes and soup bases. Wash the base well to remove dirt before using. To store, tightly wrap washed roots in plastic wrap and freeze for up to 3 months.

Source
Super Food Ideas - April 2009, Page 34
Recipe by Kirrily La Rosa

More recipes from the hummus blog:

Lamb and prosciutto burger
Rice and meat phyllo (Ouzi)
Caramelized roast chops and couscous with cashews
Roasted sweet potato and peppers with couscous
Moroccan spiced lamb and couscous
Moroccan meatballs with couscous

Save and share Lamb with spicy chickpeas recipe

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Dried Tomato Hummus Recipe

Photo: Dried Tomato Hummus Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Dried Tomato Hummus Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Dried Tomato Hummus.

Hummus sounds exotic but it’s really just a simple puree of chickpeas. It’s also a nutritious dish and so easy to make. If you can puree chickpeas, you’ve got the basics and you’re ready to add some zesty twists and whip up your own signature dip!

Yield: 12

Ingredients

Hummus

19 ounce cans (540 ml) can of chickpeas, drained and rinsed
1/2 cup (125 ml) tahini (sesame paste)
1 cup (250 ml) plain yogurt
1 teaspoon (15 ml) hot sauce
unit The juice and zest of 1 lemon
2 cloves garlic, chopped
1 bottle sun-dried tomatoes packed in oil (about 1 cup/270 ml)
unit A sprinkle or two of salt and lots of freshly ground pepper

Pita Crackers

4 unit pitas
1 tablespoon of olive oil (15 ml) or so, a big splash
1 tablespoon (15 ml) or so of honey
unit A sprinkle of salt and lots of freshly ground pepper

Directions

Hummus

Puree the chickpeas in your blender or food processor. Add tahini, yogurt, hot sauce, lemon juice and zest, garlic, salt and pepper. Keep pureeing and add tomatoes. Check your consistency here and if you prefer add a bit more yogurt or a little splash of water to thin the texture. Now taste and adjust your seasoning and you’re ready for the dippers!

Pita Crackers

Preheat your oven to 350 F (180C).

Whisk the oil and honey together and brush both sides of each of the pita chips. Sprinkle with salt and pepper. Cut in 6 or 8 wedges, transfer to a cookie tray and bake until they begin to turn golden brown, about 10 minutes or so. Begin peaking in the oven every minute or so until the chips and continue baking until all the chips are evenly golden brown, not just the ones on the edge. Remove any that finish ahead of the pack and keep tanning the rest. Now you’re ready to dip and share!

Freestyle Twist: This basic recipe is ripe for twists! Add some pesto, tapenade, black olives or roasted red peppers to the blend. Maybe toss in a bunch of fresh herbs like cilantro, basil or parsley. If you omit the sun-dried tomatoes in oil, add about a half cup (125 ml) of olive oil instead. Whatever twists you choose you will have a zesty, ready to serve dip that will keep in the refrigerator for about a week!

More recipes from the hummus blog:

Lemon, Sesame, and Garlic Hummus
Super Healthy Hummus
Hummus (Chickpea Dip)
Kofta - Lamb Burgers with Hummus and Tomato, Cucumber and Yogurt Salad
Hummus and Veggie Wrap
Chunky hummus dip

Save and share Dried Tomato Hummus Recipe

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