Tabbouleh Recipe

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

Prep Time: 30 min
Level: Easy
Yield: 8 servings

Ingredients

1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper

Directions

Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.


FoodNetwork

Chicken with tabbouleh - Tabouleh - Fattoush

Save and share Tabbouleh Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Roasted Red Pepper Dip Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Roasted Red Pepper Dip Recipe. Enjoy cooking tasty Arabic food and learn how to make Roasted Red Pepper Dip.  

Cook Time: 10 min
Level: Easy
Yield: 1 cup (serving size 1/4 cup)

Ingredients

1/3 cup whole natural almonds
1 cup jarred roasted red peppers, drained
1 teaspoon red wine vinegar
1 tablespoon shallot
1 tablespoon olive oil
Salt and pepper

Directions

Preheat the oven to 350 degrees F. Put the nuts on a baking sheet and toast until fragrant, about 10 minutes. Let cool.

Put the nuts into a processor and finely chop. Add pepper, vinegar and shallots to the bowl and process until smooth. While the processor is running, drizzle the oil into the bowl. Season with salt and pepper and serve.

Hummus Dip Recipe - Eggplant Dip Recipe - Middle Eastern broad bean dip recipe

Save and share Roasted Red Pepper Dip Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Easy Fish and Chips Recipe

Simple recipe, good tasting and quick, served with a generous portion of freshly cooked chips! It is one of Singaporean's favourite meal. For a real treat, make your own tar-tar sauce and fries! Easy Fish and Chips Recipe.

Ingredients

• 4 cups vegetable oil for frying
• One  fresh pound red snapper fillets (tilapia or dory for subtitute)
• One  egg, beaten with dash of salt
• 1/2 cup dry bread crumbs

Method

1. In a large heavy skillet, heat oil to 375 degrees F (190 degrees C).
2. Dip fillets into beaten egg and dredge in bread crumbs.
3. Gently slide fish into hot oil and fry until golden brown. Drain briefly on paper towels.
4. Serve fish hot with chips and tar-tar sauce.

I recommend you buying the potato chips or fries at the supermarket as the preparation is not worth the effort. But if you are eager to learn and want to make it on your own, try this easy one:

French fries recipe and other potato recipes.

Ingredients:

• Potatoes
• Oil for deep frying
• Salt

Preparing your fries

1. Peel and cut potatoes into even strips.
2. Soak potatoes in cold water for 1 hour.
3. Fry in deep fat at 325° for 5 minutes. Drain.
4. Increase heat to 375° and fry until French fries are tender and nicely browned.
5. Sprinkle generously with salt, then "toss" the fries to mix the salt evenly. ( I suggest about 1 teaspoon of salt, maybe slightly more)
6. Serve hot, serve immediately, and enjoy!

 Tar-tar sauce recipe

Ingredients

• 1 cup mayonnaise
• 1 tablespoon pickle relish
• 1 tablespoon minced onion
• 2 tablespoons lemon juice (optional)
• salt and pepper to taste

Directions

In a small bowl, mix together mayonnaise, pickle relish, and minced onion. Stir in lemon juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.

How to cook and have fun at the same time.

(c) 2010 The Muppets Studio, LLC.

How to make Corn on the Cob the KFC way.

If you enjoy eating KFC's corn on the cob, these easy recipe tips your corn on the cob, which will turns out very similar to KFC's corn on the cob. Make it delicious and sweet!

Things You'll Need:

• fresh corn on the cob
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon pepper
• dash of milk
• melted butter
• water

Method:

1. Add the corn on the cob to the pot and cover them completely with water
2. Add 1/2 teaspoon salt and sugar & enough milk to make the water pretty cloudy. You can add as much milk as you wish.
3. Bring this combination to an almost boil. Do not let it boil. You just want the water to be really hot.
4. The cooking time varies depending on the amount of corn on the cob you are cooking. I have found the longer they seem to cook the softer they are. I usually start them first if my meal will take 30 minutes or so to cook.
5. Once you have determined the corn on the cob is done spray or rub butter on them and add your desired amount of salt and pepper to them. Enjoy!

Whole-Wheat Couscous with Parmesan & Peas Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Whole-Wheat Couscous with Parmesan & Peas Recipe. Enjoy cooking tasty Arabic food and learn how to make Whole-Wheat Couscous with Parmesan & Peas. 

Couscous, which is actually a type of tiny pasta, makes an almost-instant side dish. Happily, the whole-wheat variety is just as fast to prepare as regular couscous. Lemon zest is a delicious accent to nutty Parmesan in this Italian-inspired couscous.


Ingredients

1 14-ounce can reduced-sodium chicken broth or vegetable broth
1/4 cup water
2 teaspoons extra-virgin olive oil
1 cup whole-wheat couscous
1 1/2 cups frozen peas
2 tablespoons chopped fresh dill
1 teaspoon freshly grated lemon zest
Salt & freshly ground pepper to taste
1/2 cup freshly grated Parmesan cheese

Directions

1. Combine broth, water and oil in a large saucepan; bring to a boil. Stir in couscous and remove from heat. Cover and let plump for 5 minutes.

2. Meanwhile, cook peas on the stovetop or in the microwave according to package directions.

3. Add the peas, dill, lemon zest, salt and pepper to the couscous; mix gently and fluff with a fork. Serve hot, sprinkled with cheese.

Recipe Nutrition
Per serving: 205 calories; 4 g fat (1 g saturated fat, 2 g mono unsaturated fat); 4 mg cholesterol; 35 g carbohydrates; 10 g protein; 7 g fiber; 307 mg sodium; 104 mg potassium

recipe source eatingwell

Couscous and cranberry salad - Moroccan lamb meatballs with harissa & couscous - Moroccan Couscous with Vegetables Recipe

Save and share Whole-Wheat Couscous with Parmesan & Peas Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Lentil & Bulgur Pilaf with Green & Yellow Squash Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lentil & Bulgur Pilaf with Green & Yellow Squash Recipe. Enjoy cooking tasty Arabic food and learn how to make Lentil & Bulgur Pilaf with Green & Yellow Squash.

Based on a traditional Lebanese Lenten dish, this recipe makes a terrific meatless meal. Serve with warm whole-wheat flatbread or pita and a dollop of tangy plain yogurt.

Ingredients

4 1/2 cups reduced-sodium chicken broth or vegetable broth
1 1/4 cups brown lentils, rinsed
1 medium onion, chopped
1 bay leaf
1/4 teaspoon salt, or to taste
1/2 teaspoon ground allspice
Freshly ground pepper to taste
3/4 cup coarse bulgur (see Ingredient note)
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 small zucchini, halved lengthwise and cut into 1/4-inch-thick slices
1 small yellow squash, halved lengthwise and cut into 1/4-inch-thick slices
1 clove garlic, minced
2 teaspoons freshly grated lemon zest
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro or dill

Directions

1. Combine broth, lentils, onion, bay leaf, salt, allspice and pepper in a 3-quart saucepan. Bring to a boil over medium heat. Reduce heat to low, cover, and cook for 20 minutes. Add bulgur and cook until the lentils and bulgur are tender and the liquid is absorbed, 15 to 20 minutes more. Remove the pilaf from the heat, discard the bay leaf and stir in lemon juice.

2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add zucchini, squash, garlic and lemon zest; saute for 5 minutes. Stir in parsley and cilantro (or dill). Season with pepper. Stir into the pilaf. Serve hot.

3. Ingredient Note: Fiber-rich bulgur is made from whole-wheat kernels that are precooked, dried and cracked. You can find it in natural-foods stores and many supermarkets.





Recipe Nutrition
Per serving: 244 calories; 3 g fat (0 g saturated fat, 2 g mono unsaturated fat); 0 mg cholesterol; 41 g carbohydrates; 16 g protein; 13 g fiber; 524 mg sodium; 803 mg potassium Nutrition Bonus: 67% daily value fiber, 192 mcg folate (49% dv), 16 mg vitamin C (30% dv), 4 mg iron (25% dv).

recipe source eatingwell

Lebanese Lentil Soup Recipe - Rice with Lentil - Lentil & tomato salad with garlic lebanese bread

Save and share Lentil & Bulgur Pilaf with Green & Yellow Squash Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.