Baba ganoush recipe - How to make Baba ganoush

Photo: Baba ganoush recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Baba ganoush recipe.  Enjoy the good taste of Arabic Food and learn how to make Baba ganoush.  

This simplified baba ganoush is a lovely veggie barbecue or picnic accompaniment.

Ingredients

2 aubergine, peeled and chopped

6 tbsp olive oil

½ red onion, finely chopped

2 garlic cloves, crushed

1 large bunch fresh basil

splash olive oil

1 loaf ciabatta

extra olive oil, to brush

Preparation method

Heat the oil in an oven-proof frying pan over a medium heat. Add the aubergine and onion and fry for fifteen minutes to soften.Add the garlic and fry for two minutes

Meanwhile, heat a griddle pan. Brush the ciabatta with oil and grill the bread on each side for 1-2 minutes, or until brown stripes appear.

Place the aubergine mixture into a food processor with the basil and a splash of oil. Blend to a rough paste and pour out into a bowl.

Serve the aubergine mixture with the griddled bread.

Top recipe tip

You can cook the whole aubergine over the barbecue until the outside is charred and the inside is soft to the point of collapse.Scoop out the insides and blend with the onion and garlic.

From bbc.co.uk

More Arabic Food Recipes: 

Potato and walnut kibbe
Roasted pumpkin & cumin hummus
Roasted winter vegies with hummus
Small pies (Manaeish) or Fatayer
Stuffed Bread with Sausage and vegetables
Middle Eastern Platter

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Potato and walnut kibbe recipe

Photo: Potato and walnut kibbe recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Potato and walnut kibbe Recipe.  Enjoy Tasty Middle Eastern Food recipes and learn how to make Potato and walnut kibbe. 

Try Simon Rimmer's vegetarian version of this Middle-Eastern dish.

Ingredients

1 onion, grated, plus 2 onions, sliced

250g/8oz bulgur wheat, cooked

500g/1lb 2oz mashed potato

1 tsp ground cinnamon

1 tbsp fresh chopped parsley

175ml/6fl oz olive oil

2 garlic cloves, chopped

200g/7oz walnuts

100g/3½oz butter

1 tsp grated nutmeg

Greek-style yoghurt, to serve

lemon wedges, to serve

Preparation method

Preheat oven to 200C/400F/Gas 6. Grease and line a 6in/15cm x 8in/20cm baking tin.

Blend the grated onion and bulgur wheat in a food processor until smooth.

Place the mashed potato, cinnamon and parsley into bowl. Add the bulgur and onion and mix until well combined.

Heat one tablespoon of the olive oil in a frying pan and fry the sliced onions and garlic for 4-5 minutes, or until soft. Add the walnuts and butter and cook for a further two minutes.

Spoon half of the potato mixture into the greased baking dish. Add a layer of the onion and walnut mix and then finish with the rest of the potato mixture on top.

Score the mashed potato in a diamond pattern with the tip of a small, sharp knife. Pour over the remaining olive oil and bake for 20-25 minutes, or until crisp and golden-brown. Remove from the oven and sprinkle over the nutmeg.

Serve with Greek-style yoghurt and a lemon wedge.

From bbc.co.uk

More Arabic Food Recipes: 

Roasted pumpkin & cumin hummus
Roasted winter vegies with hummus
Small pies (Manaeish) or Fatayer
Stuffed Bread with Sausage and vegetables 
Middle Eastern Platter
Falafel & halloumi stacks  

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Homemade Hummus Recipe

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Homemade Hummus Recipe.  Enjoy Tasty Middle Eastern Food recipes and learn how to make Homemade Hummus.  
 
Store hummus in an airtight container in the refrigerator for up to 1 week.

Yield Makes 3 cups

Ingredients

2 cans (15.5 ounces each) chickpeas
1/3 cup fresh lemon juice
1/4 cup tahini
2 cloves garlic, chopped
1/8 teaspoon cayenne pepper
1 1/4 teaspoons coarse salt

Directions

Reserving 1/4 cup liquid, rinse and drain 2 cans chickpeas. Place chickpeas and reserved liquid in a food processor. Add 1/3 cup fresh lemon juice, 1/4 cup tahini, well stirred, 2 garlic cloves, chopped, 1/8 teaspoon cayenne pepper, and 1 1/4 teaspoons coarse salt. Process until smooth.

Everyday Food, June 2007

More Arabic Food Recipes: 

Roasted pumpkin & cumin hummus
Roasted winter vegies with hummus
Lamb, tabouli and hummus wrap
Cumin pancake with hummus
Red Pepper Hummus with Toasted Pita Triangles
Grilled Veggie Hummus Wrap

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Lamb Stuffed Zucchini Recipe

Photo: Lamb Stuffed Zucchini Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb Stuffed Zucchini Recipe. Enjoy the Arabic Cuisine and  learn how to make Lamb Stuffed Zucchini.

Serves: 6 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     25 minutes
Cooking time :     1 hour, 20 minutes

Ingredients

1½ kg zucchini, small size

2 tablespoons ghee

1 medium onion or 150 g, finely chopped

350 g minced lamb

½ teaspoon ground cinnamon

½ teaspoon ground black pepper

2 cloves garlic, crushed

¾ cup egyptian rice or 150 g, washed and drained

1 medium tomato or 150 g, finely chopped

2 cups water or 500 ml

2 cubes MAGGI® Chicken Bouillon

Preparation

Hallow the zucchini, wash well and set aside.

Heat ghee in a large saucepan, add onion, meat, spices and garlic. Sauté while stirring for 3-4 minutes. Remove from heat then mix it with the rice and tomato.

Stuff the zucchini with the meat and rice mixture and arrange in a large casserole. Place 2 plates on top of the zucchini to press them down.

Combine water and MAGGI® Chicken Bouillon cubes in a sauce pan, bring to boil then pour over the zucchini in the casserole.

Cover and simmer over low heat for 1 hour or until zucchini and rice are cooked.

Nutritional Information

Energy :     349.00 Kcal
Protein :     15.00 g
Carbohydrate :     33.00 g
Fats :     18.00 g

By Nestle Family

More Arabic Food Recipes: 

Syrian Okra and Meat Stew
Syrian Green Peas Stew
Syrian White Beans and Meat Stew
Chicken tagine with apricots
Authentic Moroccan lamb tagine
Beef moussaka with tomatoes

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Low Fat Mohallabiah Recipe

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Low Fat Mohallabiah Recipe. Enjoy the Arabic Cuisine and  learn how to make Low Fat Mohallabiah.  

Serves: 10 persons
Difficulty: *
Cost: Cheap

Preparation time :     10 minutes
Cooking time :     10 minutes

Ingredients

2 tins nestlé fat free sweetened condensed milk or 405 g

5½ cups water or 1375 ml

¾ cup rice powder or 105 g

1½ teaspoon vanilla powder

½ teaspoon rose water

½ teaspoon blossom water

½ cup pistachio nut or 50 g, grated

Preparation

In a casserole, bring to boil NESTLÉ Fat Free Sweetened Condensed Milk with 4 cups of water. In another bowl, dissolve the remaining water with the rice powder and vanilla powder.

Slowly pour the rice mixture over the hot milk constantly stirring and cook on low heat for 5 minutes or until the mixture thickens. Add the rose and blossom water and mix well.

Pour the mixture into small bowls, and garnish with the grated pistachio.

Nutritional Information

Energy :     292.00 Kcal
Protein :     8.40 g
Carbohydrate :     59.00 g
Fats :     2.50 g

By Nestle Family

More Arabic Food Recipes:

Sabb El-Gafsha (Kuwaiti Golden Fritters)
Strawberry Jam
Hazelnuts Basbosa
Yellow coconut dessert
Sesame Cookies (Barazek)
Coffee Butter Buns

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Syrian White Beans and Meat Stew Recipe

Photo: Syrian White Beans and Meat Stew Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Syrian White Beans and Meat Stew Recipe. Enjoy the Arabic Cuisine and  learn how to make Syrian White Beans and Meat Stew.  

Preparation time :     25 minutes
Cooking time :     1 hour, 30 minutes
Serves: 4 persons

Ingredient:

 1 cup white beans or 150 g, dried
2 tablespoons vegetable oil
2 medium onions or 300 g, chopped
300 g lamb shanks, cut into medium cubes
1 teaspoon mixed spices
4 cups water or 1 liter
2 cubes MAGGI® Chicken Bouillon
3 medium tomatoes or 450 g, diced
3 cloves garlic, crushed
½ cup coriander leaves or 35 g, chopped
 
Preparation

Soak white beans in water for 12 hours. Drain and set aside.

Heat oil in a large saucepan. Cook onions and meat. Season with spices and stir for 4-5 minutes.

Add water, MAGGI® Chicken Bouillon cubes, white beans and tomato. Bring to boil and simmer over low heat for 1 hour or until meat and beans are cooked.

Add garlic and coriander and simmer for another 5 minutes.

Nutritional Information:

Energy :     400.00 Kcal
Protein :     25.00 g
Carbohydrate :     38.00 g
Fats :     17.00 g 

Source Nestle Family  

More Arabic Food Recipes: 

Chicken tagine with apricots
Authentic Moroccan lamb tagine
Beef moussaka with tomatoes
Grilled Veggie Hummus Wrap
Middle Eastern Platter
Harissa lamb & houmous flatbreads  

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Stuffed Baby Zucchini with Tomato Sauce Recipe

Photo: Stuffed Baby Zucchini with Tomato Sauce Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Stuffed Baby Zucchini with Tomato Sauce Recipe. Enjoy the Arabic Cuisine and  learn how to make Stuffed Baby Zucchini with Tomato Sauce.     

Serves: 6 persons
Preparation time :     25 minutes
Cooking time :     1 hour, 20 minutes

Ingredients

1½ kg baby zucchini
2 tablespoons ghee
1 medium onion or 150 g, finely chopped
350 g minced lamb
½ teaspoon ground cinnamon
½ teaspoon ground black pepper
¾ cup egyptian rice or 150 g, washed and drained
1 medium tomato or 150 g, finely chopped
2 cups water or 500 ml
3 cloves garlic, crushed
2 tablespoons tomato paste
2 cubes MAGGI® Chicken Bouillon

Preparation

Hallow the zucchini, wash well and set aside.

Heat ghee in a large saucepan then add onion, meat, spices and sauté while stirring for 3-4 minutes. Remove from heat. Stir in rice and tomato.

Stuff the zucchini with the meat and rice mixture and arrange in a large casserole. Place 2 plates on top of the zucchini to press them down.

Combine water, garlic, tomato paste and MAGGI® Chicken Bouillon cubes in a sauce pan, bring to boil then pour over the zucchini in the casserole.

Cover and simmer over low heat for 1 hour or until zucchini and rice are cooked.

Nutritional Information:

Energy :     352.00 Kcal
Protein :     15.00 g
Carbohydrate :     34.00 g
Fats :     18.00 g 

More Arabic Food Recipes:

Stuffed zucchini (Koussa mahshi)
Harira: Moroccan Chickpea Stew with Chicken and Lentils
Moroccan rissoles
Broad bean dip & Moroccan mezze platter
Moroccan potato salad
Chicken tagine with apricots

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Falafel Pita with Tahini Sauce Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Falafel Pita with Tahini Sauce Recipe. Enjoy the Arabic Cuisine and  learn how to make Falafel Pita with Tahini Sauce. 

Switch up your lunch routine with a Falafel Pita with Tahini Sauce. Falafels are made with bulgur, garbanzo beans, herbs, and spices. Serve these Middle Eastern sandwiches with homemade Tahani Sauce inside a pita half with lettuce and roasted red peppers.

Yield: Makes 6 servings (serving size: 1 burger, 2 tablespoons tahini mixture)

Ingredients

2/3 cup bulgur
1 (15-ounce) can garbanzo beans, rinsed and drained
1 large egg white
1/2 cup packed fresh parsley leaves
1/4 cup packed fresh mint leaves
1 garlic clove
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1/4 cup tahini
2 tablespoons fresh lemon juice
1/4 cup water
4 cups torn lettuce
1 cup roasted red peppers
6 (6-inch) pitas

Preparation

Cook bulgur according to package directions; drain and set aside to cool.

In a food processor, combine cooked bulgur, garbanzo beans, egg white, parsley, 1/4 mint, garlic, cayenne pepper, cumin, salt, and pepper.

Form mixture into 6 (approximately 3-inch) patties and place on a large plate. Refrigerate until firm (20 minutes).

Heat olive oil in a large nonstick skillet over medium-high heat. Cook falafel burgers until browned and heated through (3 minutes per side).

Transfer to a plate.

Before serving, whisk together tahini, lemon juice, and water in a medium bowl until light and fluffy.

Divide falafel burgers, tahini mixture, lettuce, and roasted red peppers among pitas and serve.

Ellen Kunes and Frances Largeman-Roth, RD, CarbLovers Diet Cookbook, Health
JANUARY 2012

More Arabic Food Recipes:

Crispy Falafel with Yogurt Dip
Falafel in Pita with Yogurt Sauce
Falafel with Tahini Sauce
Falafel Recipe from Scratch
Chickpea fritters (falafel)
Make Best Falafel Balls

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Crispy Falafel with Yogurt Dip Recipe

Crispy Falafel with Yogurt Dip Recipe
Photo: Anna Williams

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Crispy Falafel with Yogurt Dip Recipe. Enjoy the Arabic Cuisine and  learn how to make Crispy Falafel with Yogurt Dip.

Yield: Makes 4 servings

Ingredients

2 15-ounce cans chickpeas, drained and rinsed well
1/4 cup fresh lemon juice
1 shallot or 1/2 small onion, finely diced
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes
3 garlic cloves, minced
2 teaspoons kosher salt
3 tablespoons freshly chopped parsley
1 1/2 cups bread crumbs
2 eggs, whisked
1 1/2 cups plain yogurt
1/8 teaspoon freshly ground pepper
1/4 cup canola oil

Preparation

In a food processor or blender, process the chickpeas, lemon juice, and 1/4 cup of water until almost smooth. Transfer to a large bowl and add the shallot, cumin, red pepper flakes, 2/3 of the garlic, 1 teaspoon of the salt, 2 tablespoons of the parsley, and 1/2 cup of the bread crumbs and mix well. Roll into 16 balls (about 2 inches in diameter) and flatten slightly to form patties.

Place the remaining bread crumbs in a bowl or dish. Dip the falafel patties in the whisked eggs, then roll in the bread crumbs, coating evenly.

Prepare dip: In a medium bowl, combine the yogurt and pepper with the remaining garlic, salt, and parsley. Mix well. Cover and set aside.

Heat half the oil in a large skillet over medium heat. Place 8 of the chickpea patties in the pan and cook until golden brown, about 2 minutes per side. Drain on paper towels. Add the remaining oil, if necessary, and cook the remaining patties. Drain. Serve with the yogurt dip.

If You Don't Have... store-bought bread crumbs, make fresh ones in a food processor. One slice of bread yields about 1/2 cup crumbs.

Kay Chun, Real Simple
SEPTEMBER 2002

More Arabic Food Recipes: 

Chicken stuffed cheese balls
Broad bean dip & Moroccan mezze platter
Red Pepper Hummus with Toasted Pita Triangles
Grilled Veggie Hummus Wrap
Middle Eastern Platter
Harissa lamb & houmous flatbreads

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Hazelnuts Basbosa Recipe

Photo: Hazelnuts Basbosa Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Hazelnuts BasbosaRecipe. Enjoy the Arabic Cuisine and  learn how to make Hazelnuts Basbosa.

Ingredients

For sugar syrup
2 cup sugar
1 cup water
1 tablespoon lemon juice
1 cinnamon stick
2 whole cloves

For the Basbosa
3 cup fine semolina flour
1½ cup sugar
2 teaspoon baking powder
4 tablespoon ghee or melted butter
1½ cup yogurt
½ cup coconut (optional)
1 tablespoon tahini past (sesame seed past)
½ cup chopped hazelnuts (optional)
½ cup chopped almond (optional)

Method

For the syrup
- Place sugar and water in a saucepan over medium heat till boiling.
- Add the rest of the ingredients (you can add vanilla or rose water optional).
- Leave it in the oven for 10 minutes or until it is ready, make sure to use it warm.

For the Basbosa
- Mix together flour, sugar, and baking powder in a large bowl.
- Add the melted butter, rub with finger tips till crumbly.
- Add the yogurt and mix it well until you get soft dough.
- You can add coconut to the dough.
- Coat a baking pan with tahini.
- Spread dough evenly on the prepared pan.
- Bake in a preheated oven to 175˚C for 15 minutes.
- Sprinkle nuts over the soft dough while pressing on the surface.
- Place in the oven for about 20 minutes or until golden.
- Pour syrup over the hot Basbosa.
- Return to the oven for 5 minutes, let cool at room temperature.
- Serve with whipped cream.

Chef Osama  

More Arabic Food Recipes:

Yellow coconut dessert
Sesame Cookies (Barazek)
Coffee Butter Buns
Kunafa Nabulsiah Bil-Kishta
Knafeh
Knafeh Dough

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Lemon and oregano lamb kebabs recipe

Photo: Lemon and oregano lamb kebabs recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lemon and oregano lamb kebabs  Recipe. Enjoy the Arabic Cuisine and  learn how to make Lemon and oregano lamb kebabs.

These tasty lamb skewers taste great served with Lebanese bread and a squeeze of lemon.

Preparation Time 20 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

80ml (1/3 cup) fresh lemon juice
2 tbs extra virgin olive oil
1 tbs dried oregano
2 garlic cloves, crushed
1kg lamb leg steaks, cut into 2.5cm pieces
6 ripe tomatoes, coarsely chopped
1 small red onion, cut into thin wedges
1 1/4 cups fresh continental parsley leaves
100g Greek feta, crumbled
Lemon wedges, to serve
Lebanese bread, to serve

Method

Combine the lemon juice, oil, oregano and garlic in a shallow glass or ceramic dish. Thread lamb onto skewers. Add to marinade and turn to coat. Cover and place in fridge for 4 hours to marinate.

Preheat a chargrill on medium-high. Add half the lamb and cook for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm. Repeat with remaining lamb.

Combine the tomato, onion, parsley and feta in a bowl. Divide among serving plates and top with lamb. Serve with lemon wedges and bread.

Notes

Note: Allow 4 hours marinating time.

Source
Good Taste - October 2006, Page 98
Recipe by Michelle Southan

More Arabic Food Recipes: 

Build-Your-Own Shish Kabobs
Eggplant & couscous salad with yoghurt dressing
Chickpea Fattoush
Lentil & tomato salad with garlic lebanese bread
Lebanese Fattoush Salad with Grilled Chicken
Mediterranean-style bean salad

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Eggplant, pistachio and tomato salad recipe

Photo: Eggplant, pistachio and tomato salad recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Eggplant, pistachio and tomato salad  Recipe. Enjoy the Arabic Cuisine and  learn how to make Eggplant, pistachio and tomato salad . 

This superb salad tastes so good you'll be chasing every last morsel around your plate.

Preparation Time 20 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

60ml (1/4 cup) olive oil
8 (about 600g) Lebanese eggplants, halved lengthways
2 ripe tomatoes, coarsely chopped
3/4 cup fresh coriander leaves
1 x 80g pkt Sunbeam pistachio kernels, coarsely chopped
130g (1/2 cup) Greek-style yoghurt
60ml (1/4 cup) fresh lemon juice
1/2 garlic clove, crushed
Lebanese bread, to serve

Method

Heat half the oil in a large non-stick frying pan over medium heat. Add half the eggplant and cook for 3-4 minutes each side or until golden brown and tender. Transfer to a plate. Repeat with the remaining oil and eggplant.

Meanwhile, combine the tomato, coriander and pistachio in a medium bowl. Combine the yoghurt, lemon juice and garlic in a small bowl. Season with salt and pepper.

Divide the eggplant among serving plates. Top with the tomato mixture and yoghurt dressing. Serve with the Lebanese bread.

Notes

Herbed zucchini & tomato salad: Replace the eggplant with zucchini in step 1. Replace the coriander with fresh mint leaves and the pistachio kernels with toasted pine nuts in step 2. Serve with sliced ciabatta (crusty Italian bread).

Source
Good Taste - December 2006, Page 26
Recipe by Michelle Southan

More Arabic Food Recipes:   

Moroccan potato salad 

Lamb Rack With Maghrabia Biryani (served with Torlly)

Chicken tagine with apricots
Authentic Moroccan lamb tagine
Beef moussaka with tomatoes
Grilled Veggie Hummus Wrap

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Sesame Cookies (Barazek) Recipe

Photo: Sesame Cookies (Barazek) Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Sesame Cookies (Barazek) Recipe. Enjoy the Arabic Cuisine and  learn how to make Sesame Cookies (Barazek).    

Ingredients

1 cup butter
½ cup sugar
1 egg
½ teaspoon vanilla
3 cups flour
¼ teaspoon salt
1 teaspoon baking powder
½ cup milk
3 tablespoon pistachios, chopped
1 egg white
3 tablespoon sesame

Method

- Preheat oven to (180 – 350) degrees.
- Cream butter and sugar with electric mixer until light and fluffy.
- Add egg and vanilla, continue beating.
- Mix flour, salt and baking powder.
- Stir flour mixture gradually into butter mixture alternating with milk.
- Knead dough on lightly floured surface, divide into two.
- Roll each piece out into a circle, cut into rounds.
- Place a small amount of pistachios on a cookie sheet, top with the dough rounds and press lightly.
- Beat the egg white, and then brush the top of the cookies.
- Sprinkle with sesame.
- Bake for about 15 minutes or until golden.

Chef Osama

More Arabic Food Recipes:

Coffee Butter Buns
Kunafa Nabulsiah Bil-Kishta
Knafeh
Knafeh Dough
Kunafa Bil-Jibn
Kunafa Recipe

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Chicken Artichoke Stew Recipe

Photo: Chicken Artichoke Stew Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chicken Artichoke Stew  Recipe. Enjoy the Arabic Cuisine and  learn how to make Chicken Artichoke Stew.

Cuisine: Lebanese
Serves 5 persons
Difficulty: *
Cost: Cheap

Preparation time :     20 minutes
Cooking time :     25 minutes 

Ingredients

2 tablespoons vegetable oil
10 small onions
3 cloves garlic, crushed
3 tablespoons coriander leaves, chopped
500 g boneless and skinned chicken breasts, cut into cubes
1 cup mushrooms or 100 g
1 medium carrot or 150 g, cut into cubes
1 tin artichoke bottoms or 450 g, canned, drained and cut into quarters
2 tablespoons plain flour
2 cubes MAGGI® Chicken Less Salt Bouillon
3 cups water or 750 ml
¼ teaspoon white ground pepper
3 tablespoons lemon juice
1 tablespoon fresh parsley, chopped for garnish

Preparation

Heat oil in a pot and fry onions for 3 minutes. Add garlic, coriander and chicken breasts then sauté for another 2 minutes. Add mushrooms, carrots, artichoke bottoms, plain flour and stir.

Add MAGGI® Chicken Less Salt Bouillon cubes, water and white pepper. Bring to boil and simmer on low heat for 10-15 minutes or until everything is cooked.

Add lemon juice and mix. Garnish with chopped parsley.

Serve with cooked rice.

Nutritional Information

Fats :     6.70 g
Protein :     28.00 g
Carbohydrate :     23.00 g
Energy :     271.00 Kcal

Cooking tips: You may replace fresh mushrooms with 1 tin or 450g whole drained mushrooms.

Source: Nestle Family 

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Almonds Basbosa Recipe - How to Make Almonds Basbosa

Photo: Almonds Basbosa Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Almonds Basbosa  Recipe. Enjoy the Arabic Cuisine and  learn how to make Almonds Basbosa.

Ingredients

For Sugar Syrup 
2 cup sugar
1 cup water
1 tablespoon lemon juice
1 cinnamon stick
2 whole cloves

For Basbosa 
3 cup fine semolina flour
1½ cup sugar
2 teaspoon baking powder
4 tablespoon ghee or melted butter
1½ cup yogurt
½ cup coconut (optional)
1 tablespoon tahini past (sesame seed past)
½ cup almond slivers(optional)   

Method

For Sugar Syrup
- Place sugar and water in a saucepan over medium heat till boiling.
- Add the rest of the ingredients (you can add vanilla or rose water optional).
- Leave it in the oven for 10 minutes or until it is ready, make sure to use it warm.

For Basbosa
- Mix together semolina flour, sugar, and baking powder in a large bowl.
- Add the melted butter, rub with finger tips till crumbly.
- Add the yogurt and mix it well until you get soft dough.
- You can add coconut to the dough.
- Coat a baking pan with tahini.
- Spread dough evenly on the prepared pan.
- Bake in a preheated oven to 175˚C for 15 minutes.
- Arrange almonds over the soft dough while pressing on the surface.
- Place in the oven for about 20 minutes or until golden.
- Pour syrup over the hot Basbosa.
- Return to the oven for 5 minutes, let cool at room temperature.
- Serve with whipped cream.

More Dessert Recipes:

Butter Cookies (Ghorayeba)
Citrus Ginger Cake with Spiced Orange Compote
Chocolate Coconut Meringues
Biscuit baubles
Make Your Own Gingerbread House for Christmas
Abby's cookies in a jar

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Butter Cookies (Ghorayeba) Recipe

Photo: Butter Cookies (Ghorayeba) Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Butter Cookies (Ghorayeba) Recipe. Enjoy the Arabic Cuisine and  learn how to make Butter Cookies (Ghorayeba).  

Ingredients

1 cup butter, soften
½ cup powdered sugar
2 cup flour
1/8 teaspoon baking soda
½ teaspoon vanilla or rose water
Mixed nuts to decorate

Method

- Preheat oven to (160 – 325) degrees.
- Cream butter with electric mixer until light and fluffy.
- Add sugar and continue beating.
- Mix flour, baking soda and vanilla.
- Gradually add flour to butter mixture, knead to form a soft dough.
- Shape into small robe, then into circle. Or shape like small balls.
- Arrange the balls in a cookie sheet.
- Top each one with a piece of nuts (hazelnut/pistachio/almond/clove).
- Bake for about 15 minutes.
- Cool completely on a wire rack. 

Chef Osama

More Dessert Recipes:

Citrus Ginger Cake with Spiced Orange Compote
Chocolate Coconut Meringues
Biscuit baubles
Make Your Own Gingerbread House for Christmas
Abby's cookies in a jar
Christmas wreath cookies

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Falafel Recipe - How to Make Falafel

Photo: Falafel Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Falafel  Recipe. Enjoy the Arabic Cuisine and  learn how to make Falafel .

Ingredients

2 ½ Cup favabeans, skinless
¼ Cup fresh parsley
1 Onion (medium size), diced
8 Garlic cloves
¼ Cup fresh coriander and dill
½ Cup leeks
1 tsp coriander, dried
½ tsp baking soda
1 Tbs water
Salt
¼ tsp chili
¼ tsp ground cumin
¼ tsp ground all spice
Sesame for decoration
Oil for frying

Method

- Wash favabeans and soak for 8 hours (change water from time to time).
-Rinse well and drain.
- Combine all vegetables with favabeans.
- Mash all ingredients in a chopper or food processor, pulse twice or 3 times until smooth.
- Dissolve baking soda in water and add to the mixture, add spices, mix well.
- Shape falafel dough into small 3cm pâté, top with a pinch of sesame. Fry in hot oil for 3 minutes or until golden or balls.
- Falafel can be served separately or in sandwiches with salad and tahini.

Note
- You can use ½ favabeans and ½ chickpeas or all chickpeas instead. Other portion of the ingredients remains the same.
- Can be filled with cheese or a mixture of boiled egg and spices or small pieces of dried beef.

More Arabic Food Recipes:

Falafel in Pita with Yogurt Sauce
Falafel with Tahini Sauce
Falafel Recipe from Scratch
Chickpea fritters (falafel)
Make Best Falafel Balls
Falafel Sauce

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Sambosa Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Sambosa  Recipe. Enjoy the Arabic Cuisine and  learn how to make Sambosa. 

Ingredients

For dough
1 ½ Cup flour
¼ Cup oil
½ Cup water
Salt
Oil for frying

For filling
½ Kilo ground beef (lamb or beef)
1 Onion (medium size), chopped
½ Tbs oil
¼ tsp salt
¼ tsp ground black pepper
½ tsp ground all spice
1 Egg, boiled
¼ Cup parsley, chopped

Method

For filling
- Cook meat over medium heat until browned.
- Remove any excess fat resulting from cooking.
- Add onion and oil, season with salt, pepper and spices. Stir over medium heat for 5
minutes or until onion is tender.
- Cut boiled egg into small pieces then mix with meat and parsley.
- set aside to cool.

For sambosa dough
- Mix flour, salt and make a well in the flour.
- Add oil, water gradually; mix until lightly firm dough is formed.
- If using electric mixer, combine flour, salt, oil and water on medium speed for 10 minutes.
- Divide dough into small equal balls, roll on a lightly floured surface and cut into thin circles.
- Place a tablespoon of the filling mixture on one side of the circle.
- Crimp down the edges with a fork or wet your finger and rub it along the inside edge of the dough and fold.
- Heat oil to 350° F, deep fry sambosa for 3 - 5minutes until golden (for best results do not put a big amount at a time).
- Remove from oil and drain on a paper towel.

Note
- Sambosa can be preserved after frying in a sealed plastic bag and refrigerated for a month, then heated in the oven. 

Chef Osama

More Arabic Food Recipes:

Feteer Meshaltet "Arabic Pie"
Phyllo with minced beef
Baked Borek
Moroccan-spiced lamb triangles
Lebanese Olive Pizza
Lebanese Chicken Marinade 

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Lebanese Kebbeh Recipe - How to Make Lebanese Kebbeh

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese Kebbeh  Recipe. Enjoy the Lebanese Cuisine and  learn how to make Lebanese Kebbeh.

Ingredients

500 g finely minced meat (lamb or beef)
400 g fine burghol
1 onion, grated
Salt and pepper
Vegetable oil for deep frying
100 g coarse minced meat
50 g pine nuts
1 onion chopped fine
1 tbsp veg oil


Preparation

To prepare the kebbeh, soak the burghol in water, squeeze it well to drain and mix it with the minced meat and the onion, to obtain a paste.

Add salt and pepper.

To prepare the stuffing, stir fry the meat in the oil until half cooked, season with salt and pepper, add the onion and the pine nuts, keep stirring for 2 more minutes, and leave to cool.

To form the kebbeh balls, take a piece of kebbeh dough (as big as a ping pong ball), shape it well as a ball, hold in the left hand, and poke a whole in it with the right index, to form thin walls.

Insert stuffing, and close the ball in a pointed rugby ball shape.

Fry in hot oil until golden

* If you dip the tip of your finger in cold water it helps in forminng the kebbe ball and sticking the top end close. 

More Arabic Food Recipes: 

Lebanese Spicy Red Pepper Paste Muhammara 
Phyllo with minced beef

Muhammara with spiced bread 

Labneh

Hummus Dip...Two Ways (Regular and Sundried Tomato)

Lemon Cilantro Eggplant Dip

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Lebanese Grilled Garlic Chicken - Farrouj Mashwi Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese Grilled Garlic Chicken - Farrouj Mashwi Recipe. Enjoy the Lebanese Cuisine and  learn how to make Lebanese Grilled Garlic Chicken - Farrouj Mashwi.    

This is an excellent chicken dish from Lebanon, especially if you’re a garlic lover. It’s easy to make and uses all healthy ingredients.

Type Chicken
Level Easy
Prep Time 20 Minutes
Total Time 3 Hours 45 Minutes
Yield 6 Servings

Tools You Will Need:

1 large Ziploc bag
Mortar and pestle or food processor
1 large bowl
1 tsp
Grill

Ingredients:

1 lb whole chicken cut up, gizzards discarded
1 lemon, freshly squeezed juice
½ cup of extra virgin olive
½ tsp sumac
6 cloves garlic
½ tsp salt

Directions:

1. Take each piece of chicken and make several cuts through each piece against the grain to the bone so that marinade can be completely absorbed.

2. Using a food processor or mortar and pestle, grind the garlic up into a paste.

3. Add lemon, salt and olive oil and mix thoroughly until creamy.

4. Put chicken and garlic mixture in the large Ziploc bag and massage bag to fully cover the chicken with the mixture.

5. Marinate for 3 hours or more in the refrigerator.

6. Grill chicken over a medium flame and cook until done – when juices run clear (about 10-15 minutes on each side).

Best Served With: Toum

Source www.amideastfeast.com

More Arabic Food Recipes:

Chicken muhammara (Djej muhammara)
Chicken, harissa and aubergine tagine
Moroccan-style chicken
Easy lemon chicken tagine
Chicken Stew with Beans
Chicken Shawarma

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