Spicy chicken kebabs recipe

Photo: Spicy chicken kebabs recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Spicy chicken kebabs recipe. Enjoy the Middle Eastern cuisine and learn how to make Spicy chicken kebabs.

These fresh, spicy kebabs don’t just taste great – the whole family will enjoy making them

Easy
Makes 20
Prep 30 mins
Cook 15 mins
Plus marinating time
Low-fat

Ingredients

3 garlic cloves , roughly chopped
knob of fresh ginger , roughly chopped, plus extra to serve
1 orange , grated zest and juice
3 spring onions , roughly chopped
2 tbsp clear honey
1 tbsp light soy sauce
2 tbsp vegetable oil
4 small skinless boneless chicken breast fillets , cut into cubes
20 button mushrooms
20 cherry tomatoes
2 large red peppers , seeded and each cut into 10

Method

Grind the garlic, ginger, orange zest and spring onions to a paste in a food processor. Add the honey, orange juice, soy sauce and oil, then blend again. Pour the mixture over the cubed chicken and leave to marinate for at least 1 hr, but preferably overnight. Toss in the mushrooms for the last half an hour so they take on some of the flavour, too.

Thread the chicken, tomatoes, mushrooms and peppers onto 20 wooden skewers, then cook on a griddle pan for 7-8 mins each side or until the chicken is thoroughly cooked and golden brown. Turn the kebabs frequently and baste with the marinade from time to time until evenly cooked. Arrange on a platter, scatter with chopped spring onion and eat with your fingers.

Nutrition Per Serving

103 kcalories, protein 6g, carbohydrate 3g, fat 7 g, saturated fat 1g, fibre 0g, sugar 1g, salt 0.23 g

Recipe from Good Food magazine, January 2005. 
  
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Date Bake
Creamy Semolina Pudding
Lebanese cream slice 
Sesame Halva  
Eggplant Fatteh with Meat and Keshk
Best Baklava
 
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Date Bake Recipe

Photo: Date Bake Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Date Bake recipe. Enjoy the Middle Eastern cuisine and learn how to make Date Bake.
 
Cuisine: Oriental
Category: Levant
Serves: 8 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     25 minutes
Cooking time :     45 minutes

Ingredients

1 tin NESTLÉ® Sweetened Condensed Milk or 397 g

1½ cups dried dates or 300 g, pitted and chopped

1 cup water or 250 ml

¼ teaspoon baking soda

½ cup butter or 100 g, chopped

1/3 cup caster sugar or 70 g

2 eggs, kept at room temperature

1¼ cups white self-raising flour or 175 g

2 teaspoons vanilla powder

Preparation

Place NESTLÉ® Sweetened Condensed Milk , dates and water in a large sauce pan. Bring to boil and cook on low heat stirring for 2-3 minutes. Remove from heat and stir in the baking soda. The mixture will become like foam, and then set aside to cool.

In another bowl, mix the butter and sugar until creamy. Add the eggs one at a time, beating well after each addition.

Gently mix in the flour and vanilla powder, and then stir in the date mixture.

Pour the mixture into a buttered and floured baking tin. Bake in a 175°C preheated oven for 40-45 minutes or until a skewer inserted in the middle comes out clean.

Nutritional Information

Energy :     486.00 Kcal
Protein :     8.40 g
Carbohydrate :     81.00 g
Fats :     16.00 g  
From Nestle Family
 
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Creamy Semolina Pudding
Lebanese cream slice
Sesame Halva 
Eggplant Fatteh with Meat and Keshk
Best Baklava
Open meat and tomato pies (Sfiha)   

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Slow-cooked leg of lamb with kofta spices, pickled cucumber & peppered yoghurt recipe

Photo: Slow-cooked leg of lamb with kofta spices,
pickled cucumber & peppered yoghurt recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Slow-cooked leg of lamb with kofta spices, pickled cucumber & peppered yoghurt recipe. Enjoy the Middle Eastern cuisine and learn how to make Slow-cooked leg of lamb with kofta spices, pickled cucumber & peppered yoghurt. 

Chef Alyn Williams uses his butchery skills to bone, roll and roast a slow-cooked leg of lamb with Moroccan spices and cool pickled cucumber

Moderately easy
Serves 8
Prep 1 hr
Ready in 3 hours + cooling and resting

Ingredients

1 leg lamb about 2.5 kg
2 tsp cumin seeds
2 tsp coriander seeds
½ tsp ground cinnamon
10 strands saffron
¼ tsp ground turmeric
20 leaves mint
3 garlic cloves
3 lemons zested
flakes sea salt
75ml olive oil
250ml Greek yogurt strained in a sieve for 1 hour
1 lemon juiced
to serve couscous

PICKLED CUCUMBER

1 small cucumber
125g clear honey
bunch dill chopped
50ml white wine vinegar

Method

Heat the oven to 140C/fan 120C/gas 1. Bone and trim the leg of lamb (as detailed in the step by step guide). Grind the dry spices in a spice grinder. Using a pestle and mortar or small food processor, grind the mint with the garlic, lemon and salt then slowly add the olive oil to form a loose paste.

Rub the lamb on all sides with the paste and then the spices. Roll the lamb back into its original shape and tie with kitchen string, as shown. Cook in the oven for 2 hours, turning occasionally. Turn up the temperature to 180C/fan 160C/gas 4 for the last 10 minutes. Remove and rest for 20 minutes before carving.

Meanwhile,mix the yoghurt with a good grinding of black pepper, a pinch of salt, and mix with a little lemon juice.

To make the pickled cucumber, grate the cucumber on a box grater using the coarsest side. Mix with a good pinch of salt and leave to drain in a sieve for 30 minutes. Bring the honey to a boil and heat until deep golden brown, about 10 minutes, then carefully add the vinegar and leave to cool. Mix with the cucumber and the chopped dill.

Serve the pickled cucumber and peppered yoghurt with the lamb and couscous.

Nutrition Per Serving

554 kcalories, protein 48.6g, carbohydrate 14.4g, fat 34 g, saturated fat 13.8g, fibre 0.4g, salt 0.64 g

Recipe from olive magazine, October 2011.  

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Creamy Semolina Pudding
Lebanese cream slice
Sesame Halva  
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Creamy Semolina Pudding Recipe

Photo: Creamy Semolina Pudding Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Creamy Semolina Pudding recipe. Enjoy the Middle Eastern cuisine and learn how to make Creamy Semolina Pudding. 

Enjoy the festival of delicious food & warm hospitality and learn how to make easy Creamy Semolina Pudding.

Cuisine: Oriental
Category: Arabic desserts
Serves: 8 persons
Difficulty: Easy
Cost: Cheap

Preparation time :  0 minutes
Cooking time : 10 minutes

Ingredients

2 tablespoons ghee

1 cup semolina or 160 g

5 cups milk or 1250 ml

1½ cups sugar or 300 g

2 tins NESTLÉ® Cream or 340 g

2 tablespoons rose water

Preparation

In a large saucepan, melt ghee. Add semolina and stir for 6-8 minutes over a medium heat or until slightly changed in color.

Add liquid milk, sugar and NESTLÉ® Cream . Bring to boil and simmer with constant stirring over a low heat for few minutes or until it thickens.

Add rose water and stir then remove from heat and pour into a large platter or in individual cups. Set aside to cool then refrigerate. Serve directly from the fridge.

Serving tips :     Garnish the top with toasted chopped almonds, icing sugar and some cinnamon powder before serving.

Nutritional Information

Energy :     433.00 Kcal
Protein :     8.60 g
Carbohydrate :     61.00 g
Fats :     18.00 g 

From Nestle Family

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Lebanese cream slice recipe

Photo: Lebanese cream slice

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Lebanese cream slice recipe. Enjoy the Middle Eastern cuisine and learn how to make Lebanese cream slice.

Cuisine: Lebanese
Prep Time: 10 min(s)
Cook Time: 20 min(s)
Serves 8

Doused in caramel syrup and smothered in thick custard, this simple yet luxurious bread dessert is quick to prepare and requires minimal cooking.

Chilling time 2 hours
Level of difficulty Easy

Ingredients
 
8 pieces French toast (see note)
750 ml (3 cups) milk
600 ml cream
75 g (⅓ cup) caster sugar
½ cup cornflour
½ cup plain flour
100 g ground pistachios

syrup
440 g (2 cups) caster sugar
1 tbsp lemon juice
2 tbsp rosewater

Preparation
 
For the syrup, place the sugar and 375 ml (1½ cups) water in a saucepan and bring to the boil, stirring to dissolve the sugar. Add the lemon juice, reduce the heat to a gentle boil and cook for 15 minutes until light golden. Remove from the heat and stir in the rosewater.

Arrange the toast to cover the base of a 23cm square or rectangular dish. Pour half the sugar syrup over the toast, reserving the remainder.

Place the milk, cream, sugar, cornflour and plain flour in a saucepan, and whisk until well combined. Place the saucepan over medium heat and cook, whisking continuously, for 8 minutes until thick with a yoghurt-like consistency. Pour the custard over the toast, bang on the bench a few times to settle the custard, and set aside to cool for 1 hour. Sprinkle with the ground pistachios and refrigerate for 2 hours.

Serve cold with extra syrup to the side.

Note
The French toast in this recipe is commercial, toasted bread slices sold in packets in most continental delis. To make your own French toast, remove the crusts from 8 slices of white bread and bake in an 180˚C oven for 8–10 minutes until completely dry.

SBS 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.

Photography by Alan Benson.

Source www.sbs.com.au 

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Stuffed Grape Leaves   
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Middle Eastern lamb pizzas recipe

Photo: Middle Eastern lamb pizzas recipe

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

For a gourmet twist on a classic pizza, try some beautiful Middle Eastern ingredients and flavours.

To Prep 0:20
To Cook 0:20
INGREDIENTS 11
SERVINGS 4

Ingredients

300g (2 cups) plain flour
95g (1/3 cup) Greek-style yoghurt, plus extra, to serve
100ml olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
600g minced lamb
2 tsp ground cumin
1/2 tsp ground cinnamon
90g (1/3 cup) tomato paste
400g can chickpeas, rinsed, drained
Coriander leaves and lemon wedges, to serve

Method

Step 1
To make pizza dough, place flour and 1 tsp salt in a bowl. Make a well in the centre, pour in 125ml (1/2 cup) hot water, yoghurt and 2 tbs oil, and stir until mixture comes together. Turn dough out on a lightly floured surface and knead until just smooth. Form into a ball and wrap in plastic wrap. Set aside.

Step 2
Place 2 heavy-based oven trays in the oven and preheat to 220C.

Step 3
Heat remaining 60ml (1/4 cup) oil in a frying pan over medium heat. Add onion, garlic and 1 1/2 tsp salt, and cook, stirring occasionally, for 5 minutes or until soft. Add lamb and cook, breaking up with a wooden spoon, for 3 minutes or until lightly browned. Add spices, tomato paste and 60ml (1/4 cup) water, and cook, stirring, for 2 minutes.

Step 4
Divide dough into 4. Roll out each portion to a 12cm x 30cm rectangle on individual floured sheets of baking paper. Spread one-quarter of lamb mixture over each pizza base and top with one-quarter of chickpeas. Slide 2 pizzas with baking paper onto each hot tray and bake for 10 minutes, swapping trays halfway, or until bases are crisp and browned.

Step 5
Top pizzas with large spoonfuls of extra yoghurt, scatter with coriander leaves and serve with lemon wedges.

Tip: Don't feel like making pizza dough? Substitute Turkish or pita bread, halved horizontally.

MasterChef - August 2010 , Page 42
Recipe by Sophia Young
Photography by Brett Stevens 

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Lamb kofta Tuna Kofte with Pomegranate Molasses
Lamb kofta with fattoush 

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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. 
 
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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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