Homemade Hummus Recipe

Photo: Homemade Hummus Recipe

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

Photo: Low Fat Mohallabiah Recipe

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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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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Kunafa Nabulsiah Bil-Kishta Recipe

Photo: Kunafa Nabulsiah Bil-Kishta Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Kunafa Nabulsiah Bil-Kishta Recipe. Enjoy the Arabic Cuisine and  learn how to make Kunafa Nabulsiah Bil-Kishta. 

Cuisine: Oriental
Serves: 8 persons
Difficulty: Easy
Cost Cost: Cheap

Preparation time :     25 minutes
Cooking time :     30 minutes

Ingredients

½ teaspoon orange color powder
4 tablespoons ghee
200 g othmaliye dough, cut into short strips
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
2 cups water or 500 ml
½ cup corn flour or 60 g
2 cups sugar syrup

Preparation

Grease the sides and the bottom of a round 25cm shallow baking tin with orange color powder and 2 table spoon of the ghee together (reserve 2 tablespoons of ghee). Put the othmaliye dough over the tray. Melt the remaining ghee in a small sauce pan and sprinkle over the dough. Press the dough by pressing it down with a pot filled with water for 1 hour minimum in room temperature. Remove the pot and bake the othmaliye tray in a 150˚C preheated oven for 20 minutes or until the dough becomes dry. Remove from oven and set aside.

Mix in a sauce pan the NESTLÉ® Sweetened Condensed Milk , water and cornflour. Bring to boil with constant stirring until it thickens.

Pour the NESTLÉ® Sweetened Condensed Milk mixture over the prepared othmaliye and flatten evenly.

Allow Kunafa to rest for 5 minutes before overturning it to a suitable dish.

Slice, garnish with crushed pistachio and serve hot with sugar syrup.


More Arabic Food Recipes:

Knafeh
Knafeh Dough
Kunafa Bil-Jibn
Kunafa Recipe
Pistachio Baklawa
Awamat Recipe 

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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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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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Pistachio Hazelnut Baklava - How to Make Pistachio Hazelnut Baklava

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Pistachio Hazelnut Baklava Recipe.  Enjoy Tasty Middle Eastern Desserts and learn how to make Pistachio Hazelnut Baklava.

Making Baklava is a long process, but hopefully you will find the results of your labors rich and rewarding with this wonderful recipe.

Prep Time: 1 Hr | Cook Time: 1 Hr 25 Min | Ready In: 2 Hrs 25 Min

Ingredients

8 ounces finely chopped pistachio nuts
8 ounces finely chopped hazelnuts
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 cup white sugar
 
2 cups unsalted butter, melted
1 1/2 (16 ounce) packages frozen phyllo pastry, thawed
1/4 cup whole cloves
 
3 cups white sugar
2 1/2 cups water
2 tablespoons honey
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Directions

1. In a large bowl, toss together the pistachio nuts, hazelnuts, 2 teaspoons cinnamon, 1/2 teaspoon ground cloves, and 1/2 cup sugar.

2. Unroll thawed phyllo pastry, and cover with a damp towel to prevent drying and cracking. Brush a 10x15 inch jellyroll pan with melted butter using a pastry brush. Lay one sheet of pastry onto the buttered pan, and brush with more butter. Repeat until there are 8 buttered sheets of dough stacked. Sprinkle some of the nut mixture over this layer, then cover with 3 more layers of pastry, each brushed with butter. Sprinkle more of the nut mixture, then 3 layers of buttered pastry. Repeat this pattern until the nut mixture is gone, reserving 8 layers of pastry for the top. Each time a layer of pastry is placed, it must be brushed with the melted butter.

3. Preheat the oven to 350 degrees F (175 degrees C). Cut the pastry into strips, then into diamonds. Pieces should be somewhat small because they are so sweet. At this point each piece may be studded with a whole clove. Heat the remaining melted butter until boiling, and drizzle it evenly over the whole pan.

4. Bake for 1 hour and 15 minutes in the preheated oven, or until evenly golden.

5. While the pastry is baking, combine the remaining 3 cups sugar, water, honey, 1 teaspoon cinnamon, and 1/4 teaspoon ground cloves in a large saucepan. Bring to a boil, then simmer over medium heat for 15 minutes. Set aside to cool.

6. When the pastry comes out of the oven, immediately pour the syrup evenly over the entire pan. Be careful when pouring; the hot syrup may cause the butter in the pastry to boil up and splatter. Allow baklava to cool to room temperature before serving. Remove whole cloves from pieces before eating.

Nutritional Information

Amount Per Serving  Calories: 182 | Total Fat: 10.9g | Cholesterol: 16mg 

More Dessert Recipes:

Easy Baklava
Greek Baklava
Pistachio Baklawa
How to make best Algerian baklava
Baklava Recipe
Knafeh

Save and share Pistachio Hazelnut Baklava recipe 

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Easy Baklava Recipe - How to Make Baklava

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Easy Baklava Recipe.  Enjoy Tasty Middle Eastern Desserts and learn how to make Easy Baklava.  
 
This is simple and easy. Serve it in cupcake papers. It freezes well, too.

Prep Time: 30 Min | Cook Time: 50 Min | Ready In: 1 Hr 20 Min

Ingredients

1 pound chopped mixed nuts
1 teaspoon ground cinnamon
1 (16 ounce) package phyllo dough
1 cup butter, melted
1 cup white sugar
1 cup water
1/2 cup honey
1 teaspoon vanilla extract
1 teaspoon grated lemon zest

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.

2. Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.

3. Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.

4. Bake in preheated oven 50 minutes, until golden and crisp.

5. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon zest, reduce heat and simmer 20 minutes.

6. Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.

Nutritional Information

Amount Per Serving  Calories: 194 | Total Fat: 12.4g | Cholesterol: 14mg 

Via Allrecipes

More Dessert Recipes:

Pistachio Dates Truffles
Almond Sesame Balls
Baklava with honey syrup
Fried Qatayef Bil-Kishta
Qatayef Asafiri Bil-Kishta
Kunafa 

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Beef kofta with saffron yoghurt recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Beef kofta with saffron yoghurt Recipe.  Enjoy Tasty Middle Eastern Food recipes and learn how to make Beef kofta with saffron yoghurt.  

Cooking Time 30 minutes

Ingredients (serves 8)

1/2 cup loosely packed fresh continental parsley leaves
1/2 cup loosely packed fresh coriander leaves
1 brown onion, quartered
500g lean beef mince
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground mild paprika
1/2 tsp ground allspice
Salt & freshly ground black pepper
10 saffron threads
1 tbs hot milk
200ml container skim-milk natural yoghurt
2 tbs chopped fresh coriander, extra
2 tsp olive oil

Method

1. Line a large baking tray with foil. Place parsley, fresh coriander and onion in the bowl of a food processor. Process until finely chopped. Add mince, ground coriander, cumin, paprika, allspice and season with salt and pepper. Process until well combined and paste-like.
  
2. Preheat grill to medium-high. Use your hands to mould a heaped tablespoonful of beef mixture around a wooden skewer into a 7cm pointed-ended sausage. Place on the lined tray. Repeat with remaining beef mixture and skewers. Cover and set aside.
  
3. Place the saffron and hot milk in a small bowl and set aside. Combine the yoghurt, extra fresh coriander, salt and pepper in a small bowl and set aside.
  
4. Brush the kofta with a little of the oil and cook under preheated grill, turning carefully once and brushing with the oil, for 5-8 minutes or until browned and just cooked through.
  
5. Add saffron mixture to yoghurt mixture and mix well. Serve kofta with saffron yoghurt.

Notes
You will need 16 bamboo skewers for this recipe.

Source
Good Taste - March 2002, Page 70
Recipe by Jan Purser

More Arabic Food Recipes:

Moroccan kofte with spicy tomato sauce
Chicken kofta recipe
Kofta Orfali with White Rice
Lamb kofta with flatbread
Kofta Bil-Siniyah Recipe
Grilled Fish Kofta in Spicy Sauce   

Save and share Beef kofta with saffron yoghurt recipe

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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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Stuffed zucchini (Koussa mahshi) recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Stuffed zucchini (Koussa mahshi) Recipe.  Enjoy tasty  cooking recipes and learn how to make Stuffed zucchini (Koussa mahshi).

If you omit the mince, this simple and tasty dish makes a great vegetarian option, too.

Preparation Time 40 minutes
Cooking Time 60 minutes

Ingredients (serves 4)

8 (about 12cm long) white zucchini, stalks trimmed, washed
100g lamb mince
50g (1/4 cup) long-grain rice, washed, drained
1/2 tomato, finely chopped
10g butter, melted
2 tsp water
1/4 tsp ground allspice
1/4 tsp ground cinnamon
70g (1/4 cup) tomato paste
1/2 tsp salt
Lebanese bread, to serve
Natural yoghurt, to serve

Method

1. Use an apple corer or small, sharp knife to remove the flesh from the zucchini, leaving a 5mm-thick border. Wash shells in a bowl of salted water.

2. Combine the mince, rice, tomato, butter, water, allspice and cinnamon in a large bowl. Season with salt and pepper. Fill each zucchini shell about three-quarters full with the rice mixture.

3. Place the zucchini, in a single layer, in a large saucepan. Cover with cold water. Add tomato paste and salt. Bring to the boil over high heat. Reduce heat to low. Cook for 1 hour or until very tender.

4. Divide among serving dishes and pour over broth. Serve with bread and yoghurt.

Source
Good Taste - October 2007, Page 134
Recipe by Gemma Purcell

More Arabic Food Recipes:

Lebanese Chicken and Potatoes
Dolma
Mansaf
Shish Barak with Yoghurt
Beef, feta and green onion rissoles
Chicken biryani recipe
Lamb and Apricot Tagine 

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Lamb Stuffed Cabbage Rolls Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb Stuffed Cabbage Rolls recipe. Enjoy cooking tasty Arabic food and learn how to make Lamb Stuffed Cabbage Rolls.  


Preparation time :       25 minutes
Cooking time :     1 hour

Ingredients

25 leaves white cabbage
1 cup rice or 200 g, soaked for 30 minutes and drained
300 g minced lamb
2 cloves garlic, crushed
1 teaspoon ground allspice
¼ teaspoon ground cinnamon
1 teaspoon dried mint
2 tablespoons butter
10 cloves garlic, extra
2 cubes MAGGI® Flavored Mutton Bouillon
2 cups water or 500 ml
2 tablespoons lemon juice

Preparation

Blanch cabbage leaves in boiling water for 5-6 minutes or until soft and pliable.

Combine rice, meat, garlic, spices, mint and butter in a bowl.

Place a heaping tablespoon of the filling on a leaf lengthwise, fold the outside edges towards center and roll.

Arrange cabbage rolls in a casserole dish or medium pot, insert garlic cloves at interval between rolls.

Dissolve MAGGI® Flavored Mutton Bouillon cubes with water, add lemon juice and pour over the rolls. Add enough water just above the rolls.

Cover and cook over low heat for about 1 hour, or until rice is cooked.

Serving tips : Serve with yoghurt.

Nutrition Information

Fats : 16.00 g
Protein : 13.00 g
Carbohydrate : 37.00 g
Energy : 337.00 Kcal


Cabbage Rolls with Spicy Vegetables - Stuffed Cabbage Recipe - Malfouf

Save and share Lamb Stuffed Cabbage Rolls Recipe
 
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