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

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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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Chicken stuffed cheese balls recipe

Photo: Chicken stuffed cheese balls recipe

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

Ingredients

¾    Cup feta cheese, grated
¾    Cup mozzarella or Cheddar cheese, grated
Salt and pepper
1/3  Cup flour
1     Egg, beaten
½    Cup breadcrumbs
Chicken, cooked, diced and seasoned with salt and pepper
Frying oil
Fresh vegetable sticks (carrots, celery, cucumber) for serving

Method

-Mix the cheeses in a deep bowl and season with salt and pepper.

-Shape the cheese into balls and dig a hole to form a cup shape.

-Stuff the cheese balls with the chicken pieces and close firmly from all sides (Cheese balls can be made without stuffing and other stuffing can also be used such as boiled shrimps or cooked minced meat).

-Immerse the balls into the flour until completely covered then place in the beaten egg then in the breadcrumbs. Be sure that the balls are completely covered and remove any excess flour and breadcrumbs.

-Deep fry until golden. Place on a paper towel to absorb excess oil.

-Serve with vegetable sticks or various dips such as ketchup or mayonnaise.

Chef Osama

More Arabic Food Recipes: 

Broad bean dip & Moroccan mezze platter
Red Pepper Hummus with Toasted Pita Triangles
Grilled Veggie Hummus Wrap
Middle Eastern Platter
Harissa lamb & houmous flatbreads
Falafel & halloumi stacks

Save and share Chicken stuffed cheese balls recipe

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Broad bean dip & Moroccan mezze platter recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Broad bean dip & Moroccan mezze platter Recipe. Enjoy the Arabic Cuisine and  learn how to make Broad bean dip & Moroccan mezze platter Triangles.

Serves: 6

Ingredients

2 x 300ml tins broad beans, drained
2 small garlic cloves peeled and crushed
1tsp dried thyme leaves
1tsp ground cumin
pinch of salt
5tbsp extra virgin olive oil, plus extra for drizzling
good squeeze of lemon juice
pinch of paprika, to serve

Place all of the ingredients in a food processor and blitz until smooth. Taste and add any extra salt or lemon juice if needed. Transfer to a bowl and just before serving drizzle with a little olive oil and scatter with a pinch of paprika.

TESCO realfood 

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Red Pepper Hummus with Toasted Pita Triangles
Grilled Veggie Hummus Wrap
Middle Eastern Platter
Harissa lamb & houmous flatbreads
Falafel & halloumi stacks
Spring green fattoush  

Save and share Broad bean dip & Moroccan mezze platter recipe

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Moroccan Lamb and Vegetable Pastries Recipes

Photo: Moroccan Lamb and Vegetable Pastries Recipes

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

Yield: 12

Ingredients

For the Pastries

1 lamb leg steak (170 g/6 oz), trimmed of fat and cut into thin strips
45 millilitres (3 tablespoons) olive oil
2 carrots, peeled and finely julienned
1 onion, finely chopped
115 grams (1/4 lb) button mushrooms, coarsely chopped
1 millilitre (1/4 teaspoon) ground cumin
1 millilitre (1/4 teaspoon) ground coriander
1 millilitre (1/4 teaspoon) ground allspice
500 millilitres (2 cups) chopped cabbage
45 millilitres (3 tablespoons) lemon juice
60 millilitres (1/4 cup) chopped flat-leaf parsley
1 egg, separated
45 millilitres (3 tablespoons) water or milk
2 pieces (200 g / 1/2 lb each) puff pastry dough

For the Yogurt Sauce

250 millilitres (1 cup) plain yogurt , 10% fat
45 millilitres (3 tablespoons) lemon juice
1 millilitre (1/4 teaspoon) ground cumin
1 millilitre (1/4 teaspoon) ground coriander
Salt and pepper

Directions

For the Pastries

In a large skillet over medium-high heat, brown the lamb in half the oil. Season with salt and pepper. Set aside.
In the same skillet over medium heat, soften the vegetables and spices in the remaining oil. Season with salt and pepper. Add the cabbage, lemon juice, parsley and reserved meat. Adjust the seasoning. Transfer to a bowl, cover and refrigerate for 2 hours or chill in the freezer for about 45 minutes.
With the rack in the middle position, preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Make the egg wash: In a bowl, lightly beat the egg yolk with the water or milk. Set aside.
On a floured surface, roll each piece of dough into a 20 x 30-cm (8 x 12-inch) rectangle. Cut each piece into 6 squares, 10 cm (4 inches) per side.
For each puff, lightly brush half a dough square with egg white. Spoon 45 ml (3 tablespoons) of filling onto the centre. Fold up 2 opposite sides of the pastry, forming a purse. Pinch the ends firmly to seal but leave an opening in the middle. Spoon 15 ml (1 tablespoon) filling into the opening to finish filling the purse. Arrange the pastries on the baking sheet and brush with egg wash.
Bake until golden, 25 to 30 minutes.

For the Yogurt Sauce

In a bowl, combine all the ingredients. Season with salt and pepper.
Serve with the hot pastries.
Note: For a vegetarian version of this recipe, omit the lamb.

Courtesy of Ricardo Larrivée - Ricardo and Friends
ِfoodnetwork.ca

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Save and share Moroccan Lamb and Vegetable Pastries recipe

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Pickled Cucumber Recipe - How to Make Pickled Cucumber

Photo: Pickled Cucumber Recipe

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

Ingredients

1 kg small size cucumber
¼ cup salt
3 cups water
1½ cup vinegar
2 cinnamon sticks
5 cloves grains
10 black pepper seeds
2 TBSP crushed garlic

Method

- Wash cucumber, put in sterile jar.
- Dissolve salt in water.
- Put water, vinegar, cinnamon, cloves, and black pepper in a pan on medium heat till
- boil. Leave to cool and saturate all the herbs flavor.
- Add garlic to cucumber. Pour the water mixture till the cucumber is fully covered.
- Keep the cucumber jar for two days until infuse all flavors.
- Remove froth if appears.

* keep cucumber in the fridge after use.
* For large sized cucumber, cover with salt for one day in the jar, until absorb the most of water.

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Lamb and olives pies (fatayer)
Puff pastry with sausage
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Feteer Meshaltet "Arabic Pie"
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Baked Borek

Save and share Pickled Cucumber recipe

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Lamb and olives pies (fatayer) Recipe

Photo: Lamb and olives pies (fatayer) Recipe

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

Ingredients

For filling
3 Tbs olive oil
1 Red onion, chopped
½ Cup spring onion, chopped
Salt and pepper
½ Kilo (pre-cooked) minced lamb
1 Cup green olives, sliced
½ Cup parsley, chopped
½ Cup walnut, chopped
3 Tbs pomegranates syrup

For dough
2 2/3 Cups all purpose flour
¼ Cup whole wheat flour
1 Tbs yeast
1 tsp milk powder
2 tsp sugar
¼ tsp salt
1 ½ Cup warm water
Egg whites, for brushing, beaten

Method

- For filling:
- Heat oil in a sauce pan over medium heat, stir red and spring onion for 5 minutes, season with salt and pepper, leave for 3 more minutes or until golden brown. Keep aside to cool.
- Blend onion mixture with minced lamb, add remaining filling ingredients, stir until well combined.

- For the dough:
- Mix flours, yeast, milk powder, sugar and salt in an electric mixer on low speed until combined.
- Add water gradually to the mixture; beat on a medium speed until consistent dough is obtained.
- Place in a greased bowl, cover and leave to rise for 45 minutes or until doubled in size.
- Roll dough on a lightly floured surface with thickness not more than 1 cm, then cut into 10 cm circles.
- Place a tablespoon of the lamb mixture on one side of the circle and fold over the dough to make a half-circle. Pinch the edges of the dough together to seal.
- Place in an oven tray, leave to rise for another 15 minutes.
- Preheat oven to 200° C.
- Brush pies with egg whites, and bake for 25 minutes or until golden.

More Arabic Food Recipes:

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Feteer Meshaltet "Arabic Pie"
Phyllo with minced beef
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Moroccan-spiced lamb triangles

Save and share Lamb and olives pies (fatayer) Recipe recipe

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Stuffed Chicken Wings Recipe - How to Make Stuffed Chicken Wings

Photo: Stuffed Chicken Wings Recipe

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

Ingredients

½ Kilo Chicken wings
½ Kilo minced beef seasoned and marinated
½ Cup cooked rice
2 Cups chicken stock
1 Cup flour seasoned with:
(salt, pepper, paprika, sugar, cumin powder, ginger powder)
2 Eggs, beaten
1 Cup bread crumbs
Oil for frying

Method

- Clean chicken wings, cut away the small side of the wing.
- Keep half of the quantity and cut apart the two sides of the bone using a sharp knife by removing the small bones from one side and accumulate the wing meat in one side.
- For the remaining half of the quantity, remove one of the two bones leaving the skin to be stuffed.
- Combine well the marinated beef with the rice.
- Stuff the wings with the meat mixture and make sure it’s full, then close it well with the skin.
- Heat the stock in a saucepan; add the stuffed wings before it boils.
- Let it cook for 10 minutes or until the wings and the stuffing is completely cooked.
- Remove the wings from the stock; place on a paper towel to dry.
- Coat the wings with seasoned flour until fully covered, dip into the egg then into the bread crumbs. Repeat the previous until you finish the whole quantity.
- Fry in hot oil from all sides until golden.
- Remove and place on a paper towel to absorb excess oil.
- Serve with pepper sticks, carrots, cucumber and various types of oil and sauces like mustard or ketchup.

More Arabic Food Recipes:

Puff pastry with sausage
Sambosa
Feteer Meshaltet "Arabic Pie"
Phyllo with minced beef
Baked Borek
Moroccan-spiced lamb triangles

Save and share Stuffed Chicken Wings Recipe

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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
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Falafel Recipe from Scratch
Chickpea fritters (falafel)
Make Best Falafel Balls
Falafel Sauce

Save and share Falafel Recipe

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Puff pastry with sausage recipe

Photo: Puff pastry with sausage recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Puff pastry with sausage Recipe. Enjoy the Moroccan Cuisine and  learn how to make Puff pastry with sausage.
 
Ingredients

1 puff pastry dough
¼ kg beef & chicken sausages (precooked)
1 egg (beaten for brushing)
2 tablespoon sesame fro garnishing

Method

-Preheat oven to 180 C.
-Roll dough on a floured flat surface to have a 3 mm. rectangle.
-Divide the rectangle into two equal portions.
-Brush the first rectangle dough with egg wash, arrange the sausages to penetrate the color, then cover it with other rectangle.
-Brush with the egg wash; sprinkle with sesame on top.
-Make thin lines on the surface using a sharp knife.
-Bake for 30 minutes.
-Cut and serve hot.

Chef Osama

More Arabic Food Recipes:

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

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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

Save and share Lebanese Kebbeh Recipe

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Lebanese Spicy Red Pepper Paste Muhammara Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese Spicy Red Pepper Paste Muhammara Recipe. Enjoy the Lebanese Cuisine and  learn how to make Lebanese Spicy Red Pepper Paste Muhammara recipe.

Serve this spicy muhammara paste with warm pita wedges or crackers and with crunchy vegetables

Type Vegetarian
Level Easy
Prep Time 10 Minutes
Total Time 15 Minutes
Yield 6 Servings

Tools You Will Need:

1 cup
1 tsp
1 tbsp
Baking sheet
Food processor
Small saucepan

Ingredients:

3 medium red bell peppers, steams, and seeds removed
1 medium Vidalia onion, chopped
½ cup olive oil
½ cup whole-wheat breadcrumbs
¾ cup walnuts, crushed
1-1½ tbsp chili powder (add more for a Spicer paste)
¼ tsp cumin
2-3 tbsp water

Directions:

1. Preheat oven 350F

2. Preparing the peppers:

On a lightly greased baking sheet, place red peppers. Roast for
approximately 12 minutes turning occasionally.

Remove from the oven and peel the skin off.

3. In a small, lightly greased (use olive oil) saucepan, sauté the onion
until translucent (about 5 minutes). Set aside to cool.

4. In a food processor, puree the breadcrumbs and the water. Add just
enough water to create an even paste.

5. Finishing up:

Add the onions, the peppers, and the oil to the food processor and
bland until an even paste.
Best Served With: Pita Bread

More Arabic Food Recipes: 
   

Phyllo with minced beef

Muhammara with spiced bread

Labneh

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

Lemon Cilantro Eggplant Dip

Extra-Creamy Hummus  

 

Save and share Lebanese Spicy Red Pepper Paste Muhammara Recipe

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Middle Eastern Platter Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Middle Eastern Platter recipe. Enjoy our quick and easy  recipes and learn how to make Middle Eastern Platter.

Prep Time 20 minutes
Total Time 20 minutes
Yield Serves 4

Ingredients

3 tablespoons freshly squeezed lemon juice (from 1 or 2 lemons)
2 tablespoons olive oil
4 plum tomatoes, seeded and diced
1 English cucumber (about 1 pound), seeded and diced
1 cup coarsely chopped fresh parsley
1 small red onion, diced
Coarse salt and ground pepper
1 container (8 ounces) store-bought hummus
1/2 teaspoon paprika
8 ounces feta cheese
1 cup black olives, such as kalamata, pitted
4 pita breads (6-inch)

Directions

Prep: In a small container, combine lemon juice and 1 tablespoon olive oil. In a medium container, combine tomatoes, cucumber, and parsley; place onion in a separate plastic bag.

Serve: Add onion and dressing to vegetables. Season with salt and pepper, and toss to combine. Serve with hummus (sprinkled with paprika and remaining olive oil), feta (thickly sliced), olives, and pita.

From Everyday Food, June 2006 

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Harissa lamb & houmous flatbreads
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Hummus Ma Lahma

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Potato, Beets and Cauliflower Puree - How to Make Potato, Beets and Cauliflower Puree

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Potato, Beets and Cauliflower Puree  Recipe. Enjoy our appetizer recipes and  learn how to make Potato, Beets and Cauliflower Puree.  

Ingredients

Ingredients
½ kg potato
1 tsp turmeric
1 tsp thyme
1 Tbsp green onion, finely chopped
2 Tbsp grated parmesan cheese
½ kg cut cauliflower
1 red pepper, finely diced
½ kg beets
1 Tbsp tomato paste
Salt & white pepper

Method

• Wash potatoes, peel and place in a medium pot and add enough water to cover, add a generous amount of salt and turmeric bring to boil.
• Reduce the heat to medium-low and let simmer until the potatoes are tender, about 30 minutes.
• Drain the potatoes and mash them with a masher.
• Season with salt and pepper; add the thyme, chopped onion and the cheese. Mix well.
• Wash the cauliflower, place in a pot, cover with salted water, then bring to a boil until tender.
• Drain the cauliflower and mash it.
• Season with salt and pepper, add chopped pepper and cheese. Mix well.
• Wash beets, place in a pot, cover with water then boil it until tender.
• Drain the beets, peal by rubbing skins and mash them.
• Season with salt and pepper, add tomato paste. Mix well.
• Serve hot as a side dish.  

Chef Osama

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Moroccan-spiced lamb triangles
Lebanese Olive Pizza
Lebanese Chicken Marinade
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Save and share Potato, Beets and Cauliflower Puree recipe 

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Phyllo with minced beef - How to make Phyllo with minced beef

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Phyllo with minced beef  Recipe. Enjoy Side Dish recipes and  learn how to make Phyllo with minced beef.  

Ingredients

3 Tbs olive oil
1 onion, finely chopped
2 Garlic cloves, chopped
1 Kilo minced (ground) beef
Salt and pepper
¼ Tsp ground all spice
½ Cup parmesan cheese, grated
Butter, melted for brushing
Phyllo
2 Eggs, beaten
1 Cup milk

Method

- Heat oil in a skillet over medium heat, add onion and garlic, stir until soften.
- Add minced beef, sauté for 10 minutes, season with salt, pepper and spices and stir frequently until well combined.
- Remove from heat, add cheese and stir. Set aside to cool.
- Preheat oven to 180°C.
- Butter a (9X11”) baking dish.
- Place about 3 sheets of phyllo pastry on the bottom of the dish, brush with butter (or spray). Repeat until having 4 layers of phyllo.
- Spread the beef mixture; add 4 dough of phyllo as previous.
- Repeat the same until having 3 layers of phyllo and beef.
- Trim edges of phyllo to fit the pan.
- Slice with a sharp knife to form squares or diamond shapes.
- Bake for 5 minutes; mix egg and milk, season and pour over the phyllo.
- Continue baking for 30 minutes or until golden.
- Serve with different sauces.

Chef Osama

More Arabic Food Recipes:

Baked Borek
Moroccan-spiced lamb triangles
Lebanese Olive Pizza
Lebanese Chicken Marinade
Shish Barak with Yoghurt
Beef, feta and green onion rissoles

Save and share Phyllo with minced beef  recipe 

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Muhammara with spiced bread recipe

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

Middle Eastern cuisine hits all the right notes with this spicy Syrian dip.

Ingredients (serves 4)

1/4 cup (60ml) olive oil
3 red capsicums
2 garlic cloves, chopped
1/2 cup (50g) walnuts
1 tbs pomegranate molasses (see note)
1 tbs lemon juice
2 tsp ground cumin
1/2 tsp dried chilli flakes
2 large pita bread rounds
2 tsp sumac (see note), plus extra to sprinkle

Method

Preheat the oven to 180C.

Rub 2 teaspoons oil over the capsicums. Place on a baking tray and roast for 20 minutes or until soft. Turn off the oven and leave for a further 20 minutes until skins are wrinkled.

Place capsicums in a large bowl, cover with plastic wrap, then cool for 10 minutes. Halve, then remove skin and seeds.

Place capsicum, garlic, nuts, molasses, lemon juice, cumin, chilli and 2 tbs oil in a food processor and whiz until a coarse puree. Season with salt and pepper, then cover and chill for up to 2 days.

Place the pita bread on a baking tray and lightly brush with the remaining 2 teaspoons oil. Sprinkle with the sumac, then bake for 10 minutes or until crisp. Cool, then break pita into pieces and serve with dip, sprinkled with extra sumac.

Notes
Pomegranate molasses (a tart syrup) and sumac (a lemony spice made from ground dried berries) are from Middle Eastern shops and selected supermarkets. This Syrian dip has a rich and nutty flavour. You can serve it with the spiced bread to dip, or use it as a baste for grilled fish, lamb or chicken.

Source
delicious. - October 2010, Page 133
Recipe by Jill Dupleix
 

More Arabic Food Recipes: 

Baba ghanoush 

Labne

Labneh Recipe
Fried Meat Sambousek
Red Pepper hummus
Hummus Dip 

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Labneh Recipe - How to Make Labneh

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Labneh  Recipe. Enjoy preparing tasty Arabic food desserts and learn how to make Labneh .

Ingredients

2 Cups yoghurt
1 Tbs lemon juice
1 tsp mint, dried or thyme
1 1/2 Cup olive oil

Method

- Mix well yoghurt, lemon juice, and dry mint.
- Cover bottom of a bowl with cheesecloth.
- Pour inside the yoghurt mixture in the center of the cheesecloth.
- Tie the cheesecloth edges and hook over the bowl. Pull corners up and tie tightly.
- Cool until all the water is exterminated (Hang overnight or for 24 hours).
- Note that labneh should be refrigerated if the weather is hot.
- Remove from cheesecloth, refrigerate.
- Divide labneh and roll it into smooth, round 4 cm balls.
- Refrigerate again.
- Place in a sterile jar, cover with olive oil.
- Labneh can be refrigerated for 3 months.

Note:
- For low fat labneh, use low fat yogurt.
- Thyme, chili powder or crushed black pepper can be used instead of dry mint.
- Herbs can be added to oil for different flavors.
- Most important step in labneh preparation is the first one (water extermination)
during which all bacteria is cleared. 

Chef Osama

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Labne
Labneh Recipe
Fried Meat Sambousek
Red Pepper hummus
Hummus Dip
Baked falafel with roasted eggplant salad 

Save and share Labneh Recipe

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

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Hummus Dip...Two Ways (Regular and Sundried Tomato) Recipe.  Enjoy Middle Eastern food and learn how to make Hummus Dip...Two Ways (Regular and Sundried Tomato). 

Yield: 6 , Total Time: 20 minutes

Ingredients

1 14-oz cancanned chickpeas; drained and rinsed
1 clove garlic
2 tbsp sesame seed paste (tahini)
2 tbsp lemon juice; freshly squeezed
0.25 tsp ground cumin
1 extra virgin olive oil / water; (for thinning dip)
1 Salt
1 tbsp sundried tomatoes

Preparation

Garnish:
paprika
olive oil
fresh flat leaf parsley,chopped
sundried tomatoes,chopped*
basil*

*(optional...only if you are doing the sundried tomato kind)

Directions:

Drain and rinse the chickpeas. Reserve about 1 TBS of chickpeas for garnish.Add chickpeas to a food processor. Slice garlic(or use a garlic press) and add to chickpeas. I added 2 TBS of sesame seeds, but if you have tahini use that instead. Add the cumin and a pinch or two of kosher salt.

Process till fine.Add lemon juice and pulse a few times. Adjust seasoning. With the motor running add about 2-4 TBS oil. It is at this point, that you can divide the dip in half. If you want to make the sundried tomato kind, take out half of the mixture and set it aside. Otherwise, just leave it all in the food processor and proceed to the next step. With the other half that is still in the food processor, adjust the seasoning.If it still is not thin enough, add some water(about 1 TBS at a time)while the motor is running till you reach your desired consistency..... Remove from the food processor and place in a bowl. Place some reserved chickpeas on top, sprinkle with some paprika, and drizzle some olive oil. Top with some chopped parsley.

To make the sundried tomato hummus:

Use the other half of the hummus (that you reserved) and place it back in the food processor. Add about 1 TBS sundried tomatoes and process till fine. Add some water to thin it out....if you need to. Adjust seasoning. Place in another bowl and top with chopped sundried tomatoes and drizzle some olive oil. Place a sprig or two of basil as a garnish.

More Arabic Food Recipes:

Moroccan hommus dip
Extra-Creamy Hummus
Spicy Hummus: Quick Chickpea Spread
Hummus Ma Lahma
Red Pepper hummus
Hummus Dip 

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Baked falafel with roasted eggplant salad recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Baked falafel with roasted eggplant salad Recipe.  Enjoy Middle Eastern Food and learn how to make quick and easy Baked falafel with roasted eggplant salad. 

Preparation Time 30 minutes
Cooking Time 40 minutes

Ingredients (serves 4)

165g (3/4 cup) dried chickpeas
1 small brown onion, halved, finely chopped
2 garlic cloves, crushed
1/3 cup firmly packed fresh continental parsley leaves
1/3 cup firmly packed fresh coriander leaves
2 tsp finely grated lemon rind
1 tsp fresh lemon juice
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp baking powder
1 large (about 350g) eggplant, ends trimmed, cut into 2.5cm pieces
3 ripe egg tomatoes, each tomato cut into 6 wedges
Olive oil spray
1 bunch rocket, ends trimmed, washed, dried, leaves torn
1 small red onion, halved, thinly sliced
1/4 cup fresh mint leaves
1/4 tsp sumac
130g (1/2 cup) reduced-fat natural yoghurt (Vaalia brand)
Freshly ground black pepper

Method

1. Place the chickpeas in a large bowl and cover with cold water. Set aside overnight to soak. Drain well.
  
2. Preheat oven to 200°C. Place the chickpeas, brown onion, garlic, parsley, fresh coriander, lemon rind and juice, ground coriander, cumin and baking powder in the bowl of a food processor and process, scraping down the side of the bowl regularly, until smooth. Set aside for 30 minutes to develop flavours.
  
3. Line 2 baking trays with non-stick baking paper. Place the eggplant and tomato on separate trays. Spray the eggplant and tomato lightly with olive oil spray. Bake in preheated oven for 25 minutes or until golden brown and tender. Remove from oven. Increase oven temperature to 220°C.
  
4. Line a baking tray with non-stick baking paper. Divide chickpea mixture into 12 equal portions. Roll each portion into a ball and flatten slightly. Place on the prepared tray and lightly spray with olive oil spray. Bake in oven, turning halfway through cooking, for 15 minutes or until light golden brown.
  
5. Place the rocket, red onion, mint, sumac, roasted eggplant and roasted tomato in a large bowl and gently toss to combine. Divide salad among shallow serving bowls. Top with the baked falafel and a dollop of yoghurt. Season with pepper and serve immediately.

Notes
Sumac is a tangy, deep-purple spice commonly used in Middle-Eastern cooking. It's available in the spice section of Woolworths supermarkets.
This is a high fibre dish.

Source
Good Taste - September 2005, Page 112
Recipe by Tracy Rutherford

More Falafel Recipes:

Falafel with Tahini Sauce
Chickpea fritters (falafel)
Make Best Falafel Balls
Falafel & hummus on pita bread
Falafel Hot Sauce Recipe
Falafel and hommus wrap

Save and share Baked falafel with roasted eggplant salad recipe 

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Baba ghanoush recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Baba ghanoush Recipe.  Enjoy tasty Lebanese recipes and learn how to make Baba ghanoush.



Make this delicious, exotic dip a part of your Springtime barbecue feast.

Makes 2 1/2 cups

Ingredients

1kg eggplant
1/2 cup plain Greek-style yoghurt
2 tablespoons lemon juice
2 tablespoons tahini
1 garlic clove, crushed
1/4 teaspoon sea salt
Chopped fresh parsley and olive oil, to serve

Method

1. Heat a barbecue plate on high. Reduce heat to low. Cook eggplant, turning occasionally, for 45 minutes or until browned all over and tender. Transfer to a plate. Cover with foil. Stand for 10 minutes or until cool enough to handle.

2. Remove and discard skin from eggplant. Roughly chop flesh. Cool completely.

3. Place eggplant flesh, yoghurt, lemon juice, tahini, garlic and salt in a bowl. Stir to combine. Serve with parsley and oil.

Notes
For a smoother texture, mash eggplant.
Make the most of summer entertaining with pasta salad recipes, potato salads, barbecue recipes and fish & seafood recipes.

Source
Super Food Ideas - November 2010, Page 74
Recipe by Emma Braz

More Arabic Food Recipes:

Spicy Lebanese lamb tart
Lebanese-Style Red Lentil Soup
Lebanese Chicken and Potatoes
Lebanese Chicken Skewers
Lebanese Chicken Marinade
Shish Barak with Yoghurt 

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Falafel with Tahini Sauce Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Falafel with Tahini Sauce Recipe.  Enjoy Tasty Middle Eastern Food recipes and learn how to make Falafel with Tahini Sauce.  

Cook Time: 30 min
Level: Intermediate
Yield: about 2 1/2 dozen

Ingredients

1 1/2 cups dried, peeled fava beans (skinless, split broad beans), soaked in cold water for 24 hours
1/3 cup dried chickpeas, soaked in cold water for 24 hours
1 yellow onion, finely chopped
1/4 cup minced parsley leaves
1/4 cup minced cilantro leaves
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon baking soda or baking powder
1 teaspoon salt
1/2 teaspoon ground coriander
1/8 teaspoon cayenne pepper
Vegetable oil, for frying
Tahini Sauce, for serving, recipe follows
Pita bread, for serving, optional

Directions

Drain and rinse both the fava beans as well as the chickpeas. Combine both beans in the bowl of a food processor, along with the onion, parsley, cilantro, garlic, cumin, baking soda, salt, ground coriander, and cayenne, and pulse, scraping down the sides of the bowl as necessary, until a coarse paste is formed. Add 1 or 2 tablespoons of water, if needed to make the paste hold together - you will have to remove the lid of the processor and check this by pressing some of the mixture together between your fingers. Add a bit more water, if necessary. Transfer to a bowl and set aside to rest for about 30 minutes.

Preheat at least 3-inches of oil in a saucepan or a deep-fryer to 350 degrees F.

Scoop the fava-chick pea mixture into 1 1/2 to 2-tablespoon increments and, using your hands, shape into balls or patties about 1 1/2 to 2-inches in diameter. Gently lower the falafel balls into the hot oil (these are fragile - do not drop them or they will fall apart.) Fry the falafel in batches until crisp and brown, turning to promote even browning, 2 to 2 1/2 minutes. Transfer to paper-lined plates to drain briefly before serving with the Tahini Sauce and pita bread, if using.

Chef's Note: if you cannot find skinless fava beans, you will need to peel them. This is most easily accomplished after the beans have soaked for a short while - the skins will puff up away from the bean and can then be peeled off. While this is not terribly difficult to do, it is very time consuming and we recommend using skinless if you can source them.

Tahini Sauce:

1 cup tahini paste
1/4 cup plus more, if necessary, lemon juice
2 small cloves garlic, minced
1/2 to 3/4 cup water, as needed
1/2 to 3/4 teaspoon salt

Make the sauce by combining the tahini paste, lemon juice, and garlic in a bowl and stirring to combine. Add the water a little at a time as needed to form a smooth, creamy sauce approximately the thickness of heavy cream. (Note that the sauce might appear to separate for a bit before enough water has been added; just keep adding more water bit by bit and stirring until the sauce comes together.) Season to taste with salt and more lemon juice, if necessary. Transfer to a nonreactive container and refrigerate until ready to serve the falafel.

Yield: about 2 cups

Recipe courtesy Emeril Lagasse, 2007
Show: Emeril LiveEpisode: A Persian Feast

More Falafel Recipes:

Chickpea fritters (falafel)
Make Best Falafel Balls
Falafel & hummus on pita bread
Falafel Hot Sauce Recipe
Falafel and hommus wrap
Falafel Sauce

Save and share Falafel with Tahini Sauce Recipe

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