Recipefiesta

The Mujadara Pita Roll Up is a great way to eat mujadara, the pilaf of lentils and bulgur with caramelized onions, on the go. Get the mujadara recipe here.

Author: Nada E. (one arab vegan)

Recipe type: Snacks and SidesCuisine: Middle Eastern

Prep time:  20 minsCook time:  10 minsTotal time:  30 mins

Serves: 8 samosas

Ingredients

For the potato filling

1 medium potato, peeled and mashed

1 small onion, finely chopped

1 clove garlic, crushed

½ cup peas and carrots (frozen will do)

1 tsp cumin powder

1 tsp ground coriander

2 tsp organic coconut oil

¼ tsp turmeric powder

½-1 tsp curry powder

Sea salt and black pepper to taste

For the cheese filling

1 3oz serving of firm tofu

2 tbsp of tofutti cream cheese

1 tbsp nutritional yeast

2 tbsp finely chopped parsley

1 tsp extra virgin olive oil

1 tsp lemon juice

Sea salt and black pepper to taste

4 sheets of rice paper

Instructions

Start by preparing the filling - in a medium pot heat coconut oil before adding the cumin, coriander and curry powder along with the onion. Sautee until translucent before adding in the peas and carrots.

Stir on medium heat for a few more minutes before adding in the mashed potato at turmeric. Mix well with a fork to combine and season with salt and black pepper as desired.

For the cheese filling, combine all ingredients in a shallow bowl and mix until thoroughly combined.

Set aside the filling to cool and prepare the rice paper sheets - you'll need a large shallow tray with lukewarm water. Soak each sheet in the water on each side for a few seconds before transferring to a cutting board. Cut the sheet in half using a sharp knife (it's important to do this before the sheet goes completely soft).

You should now have two half-circle sheets which will start to soften up. Spoon the filling 1-2 tsp or so into the corner of each sheet and fold in alternating directions to make a triangle, then roll the loose edges to seal.

To cook either place in an air fryer for 6 minutes on 200 C or bake in a pre-heated oven or grill (180 C) until slightly golden and crispy. If baking, brush with a tiny bit of coconut oil to avoid sticking.

Serve immediately, as the rice paper naturally wilts when it gets colder and loses a bit of it's crisp.

Notes

For the potto filling, if you prefer a spicy blend, add some chili powder to the spice mix.

Working with rice paper is tricky at first, but it holds up extremely well in place of wheat pastry – and is deliciously light and versatile.

HANDS-ON TIME 5 mins

COOK TIME 30 mins

TOTAL TIME 35 mins

Author: Erica (coffee & quinoa)

Yields: 4 servings

INGREDIENTS

2 tsp olive oil

1 medium yellow onion, diced

1/2 tsp kosher salt

1/2 tsp black pepper

1 Tbsp cumin (yes, Tbsp)

1/2 tsp coriander

5 cups vegetable stock

2 cups split red lentils, picked over and rinsed

pinch of cayenne

juice of 2 lemons + extra lemon wedges for serving

2-3 cups thinly sliced fresh spinach leaves

INSTRUCTIONS

Heat olive oil in a soup pot over medium heat. Once hot, add onion, salt and pepper and saute until onions are soft, 4-6 minutes. Add cumin and coriander and saute an additional 30 seconds. Add vegetable stock and lentils and bring to a simmer. Cover and simmer over low heat until lentils are falling apart, 15-20 minutes.

Remove from heat and puree until smooth with an immersion blender. (You can also puree it in batches in a regular blender. Just make sure the steam has room to escape so it doesn't explode all over your kitchen!)

Stir in cayenne and lemon juice. Taste and adjust seasonings. If necessary, return to stove until hot.

Ladle into bowls and top each with a large handful of sliced spinach leaves. Serve with extra lemon wedges and enjoy!

Leftovers will keep covered in the fridge for up to a week. Some separation is normal; just stir together while reheating. The soup will thicken as it sits, so feel free to add more water to get it back to your desired consistency.

NOTES

If red lentils aren't available, feel free to use green or brown. Just know that they will take longer to cook - at least 30 minutes.

Creamy and easy to make basbousa Bl Qeshta. Moist, spongy, sweet and melts in your mouth.

Ingredients

First layer:

Medium semolina: 1 cup

Sugar: 3/4 cup

Vegetable oil: 1/2 cup

Eggs: 2 

Vanilla: 1 teaspoon

Baking powder: 1 tablespoon

Cream: 1 can (175 grams)

The second layer:

Liquid milk: 2 cups

Cream: 1 can (175 grams)

Kiri cheese: 4 pieces (put in the microwave for 20 seconds)

Corn starch: 4 tablespoons

Sugar syrup:

Sugar: 1 cup

Water: 1/2 cup

Vanilla: 1/2 tsp

Lemon juice: 1 teaspoon

Ghee: 1 tsp

To decorate:

Pistachio

Directions

Preparing the syrup:

1. In a saucepan, add sugar and water. Put it on a high heat until it boils and the sugar dissolves, then add the lemon juice. Reduce the heat and let it boil for 10 minutes, then add the vanilla and buttermilk, stir the syrup, then turn off the heat.

Preparing the first layer:

1. In an electric mixer. Add semolina, sugar, vegetable oil, eggs, vanilla, baking powder, and cream. Turn on the mixer and mix the ingredients well.

2. Prepare a medium-sized cheesecake mold and brush it with butter.

3. Put half the amount of the basbousa mixture in the mold.

4. Place the mold in the preheated oven on the middle rack and bake at 180C degrees until the sides are golden.

Preparing the second layer (the cream):

1. In a saucepan, add milk, cream, corn starch, and Kiri cheese (in a small dish, put it in the microwave for 20 seconds, then mash it).

2. Stir the ingredients while they are cold, then put them on medium heat with constant stirring until 1 minute after boiling.

3. After removing the mold from the oven, pour the hot cream over the first layer of basbousa. Spread the cream well.

Preparing the third layer:

1. Place the other half of the basbousa mixture over the cream layer.

2. Turn the oven on from the top and place the mold on the lower rack until it is golden (about 8 minutes).

3. Take out the mold from hte oven and pout half a cup of lukewarm syrup on the basbousa.

4. Put the mold in the refrigerator (fridge) for at least two hours.

To serve:

1. Garnish the basbousa with the pistachios, then cut it and serve.

1. Hummus 

(Houmous, Hommus, Hummus b’tahini)

This internationally popular, beige-colored spread is traditionally made with mashed chickpeas, tahini sesame paste, lemon juice, and garlic. People across the world love hummus for its tangy flavor and the fact that it is filled with nutrients.

When served, it is typically dressed with a drizzle of olive oil, and is then used as a dip for vegetables or a flavorful filling for flatbreads such as pita. Even today, not much is known about its origins, although the earliest mention of hummus dates back to 13th-century Egypt.

Hummus is sometimes additionally enriched with spices such as cumin and paprika, and it can be garnished with anything from fresh herbs, cucumbers, and chopped tomatoes to olives, pine nuts, and hard-boiled eggs.

SERVE WITH

Falafel  Pita Bread

VIEW RECIPE

2. Ma'amoul 

(معمول‎‎, Mamoul, Mamool, Maamoul)

Ma'amoul is an ancient cookie filled with fruits and nuts such as dates, walnuts, and pistachios. The cookies are traditionally prepared for Easter, festivals, and celebrations, and they are typically shaped into balls or domes. In order to differentiate the cookies, the walnut version is usually shaped into a dome with a round top, the date ma'amoul is shaped into a dome with a flat top, while the pistachio ma'amoul has an elongated, oval shape.

It is not uncommon for the cookies to be topped with powdered sugar for extra sweetness, and they are often served with coffee or tea during the day in many Middle Eastern households.

SERVE WITH

Arabic Coffee

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3. Falafel 

(Ta'meya)

Falafel is a deep-fried ball or patty made from ground chickpeas, fava beans, or both. Falafel is a traditional Middle Eastern food, commonly served in a pita, which acts as a pocket, or wrapped in a flatbread known as taboon; "falafel" also frequently refers to a wrapped sandwich that is prepared in this way. The falafel balls are topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a meze tray (assortment of appetizers).

Falafel is a common dish eaten throughout the Middle East. The fritters are now found around the world as a replacement for meat and as a form of street food.

SERVE WITH

Pita Bread  Tahini  Hummus

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4. Shawarma 

(Shawurma)

Marinated and spit-roasted, shawarma is a delicious Middle Eastern meat treat whose origins can be traced back to the Ottoman Empire era, while its name stems from the Arabic pronunciation of the Turkish word çevirme (lit. to turn; turning), and refers to the rotating skewer on which the meat is cooked.

Shawarmas are made with either lamb, turkey, chicken, beef, or a mix of different meats which are slow-cooked for hours and basted in their own juices and fat, gaining an incomparable succulence, but the real secret to a perfect shawarma is in the marinade.

Depending on the variety, the meat must be marinated for at least a day, preferably two, especially when using beef. These marinades are either yogurt or vinegar-based and typically include spices and flavorings such as cinnamon, cloves, cardamom, nutmeg, black pepper, allspice, dried lime, spicy paprika, garlic, ginger, lemon, bay leaf, and sometimes even orange slices.

Shawarma is traditionally served either on its own or enjoyed tucked inside a warm flatbread such as pita or lavash. However, what really sets it apart from the Turkish döner kebab, Greek gyros, or other similar foods is the extent of garnishes and condiments offered with it.

Shawarma is often complemented with garlic mayo or a zesty toumaia garlic sauce, both fresh and pickled vegetables, salads like tabbouleh or fattoush, and amba sauce–a tangy chili and mango pickle dip.

Once a common staple of the Middle Eastern working man, shawarma has today become the ultimate Arabic street food, found not only in Arabia and Levant but in virtually any nook and corner of the globe.

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5. Manakish

(مناقيش‎‎, Lebanese Pizza, Manaqish, Manaeesh, Manakeesh, Managish)

Manakish is a favorite Lebanese breakfast - a round, flat bread that is typically topped with olive oil and zaatar (sesame seeds, thyme, and sumac), then baked in the oven. Other toppings might include cheese, minced lamb, spinach, or fried eggplants.

The name of the dish means decorated or stamped, referring to a technique where the dough is pressed using the tips of one's fingers, leaving a decorative pattern in the process. Although it is sometimes affectionately called Lebanese pizza, it is a recent addition to the Lebanese culinary heritage, but it quickly became one of the most popular dishes due to its flavors, low price, and the ease of preparation.

Manakish is often associated with being food for the poor, but it is enjoyed by all classes of society. It is recommended to pair it with tomatoes, cucumbers, yogurt cheese, or a cup of hot tea.

VIEW RECIPE

6. Tabbouleh

(Tabouli, Taboule, Taboli, Tabouleh, تبولة‎)

Tabbouleh is a colorful Lebanese national dish that is usually considered a salad, with a crunchy and chewy texture, made with fresh, finely chopped parsley leaves, olive oil, bulgur wheat, and chopped mint leaves as a base. It originated in the mountains of Lebanon and Syria, where edible herbs that are used in tabbouleh were consumed by Arabs since Medieval times.

Usually served as an appetizer, it is sometimes accompanied by pita bread, baba ghanoush, or hummus. Chopped red tomatoes, diced cucumbers, fresh lemon juice and minced onions can be added to the salad, imparting a tangy flavor. It is best to refrigerate tabbouleh for a few hours before serving to improve its taste.

Its refreshing flavors are ideal for a hot summer day, while bulgur provides a rich source of fiber, protein, and minerals, making tabbouleh one of the healthiest food options in Lebanon. Tabbouleh is so popular that it even has its own day, celebrated every year on the first Saturday in July.

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7. Fattoush

(فتوش‎‎, Fattush, Fatush, Fattoosh)

Fattoush is a simple salad made with traditional pita bread as a base on which the rest of the ingredients are built on. Pita bread is torn or cut into small bite-sized pieces, then toasted, grilled, or fried. It is then mixed with a variety of vegetables such as lettuce, radish, crunchy cucumbers, cherry tomatoes or regular tomatoes, peppers, onions, and (occasionally) garlic.

All ingredients are chopped and cut into pieces and mixed with a generous amount of herbs, most commonly mint and parsley. The final touch to this authentic salad is the dressing, usually made with olive oil, lemon juice, and pomegranate syrup. The key ingredient, next to the crunchy pita bread, is sumac - a spice commonly used in the Levantine area.

Sumac can be added to the dressing, and it is usually sprinkled on top of a prepared salad. It gives the dish a slightly tart taste and zest, which perfectly matches with the gentle flavors and aromas of fresh herbs and vegetables. The original fattoush is highly versatile, and other common additions may include crisp pomegranate seeds, olives, yogurt, and feta cheese.

It is one of the most famous salads frequently eaten in Lebanon, Syria, Palestine, Jordan, and Iraq. This refreshing salad belongs to a group of dishes popularly called fattat, which use the stale pita, or any other flatbread, as the star ingredient.

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8. Sfiha

(Lahm Bi Ajĩn , صفيحة‎‎, Pide, Esfiha)

Sfiha, or lahm bil ajĩn (lit. meat on dough) is an Arabic specialty that dates back to the 15th century, when it first appeared in today's Eastern Lebanon. The traditional open-faced meat pie is popular throughout the Arab region, its main ingredients usually including minced lamb, chopped onions and tomatoes, spices, olive oil, and yogurt.

Originally, the dish was prepared by stuffing ground lamb and spices in brined grape leaves, but it evolved over time. Sfiha is also popular in Brazil and Argentina, where it was brought over by Levantine immigrants. It is usually consumed hot as a snack, accompanied by tahini sauce or a bowl of yogurt, while pomegranate seeds, coriander, or chopped cucumbers are often used as garnishes.

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9. Fatteh

(فتّة‎‎, Fetté, Fatta)

Fatteh is a Levantine specialty made by combining pieces of fresh, toasted, or stale flatbread with numerous other ingredients. The name of the dish means to tear into small pieces, referring to the process of tearing the flatbread. Fatteh is usually consumed for breakfast or in the evening as the main dish.

There are two main varieties of fatteh - Levantine and Egyptian. The Levantine version is traditionally topped with yogurt, chickpeas, olive oil, and cumin. After the main toppings, Levantine fatteh can additionally be topped with chicken, lamb, or pine nuts.

The Egyptian version is usually prepared for feasts and is topped with rice, tomato sauce, garlic, and vinegar. Fatteh does not need to look neat, and is very easy to prepare, so even the most careless cook can turn the dish into a masterpiece, which might be the key to its popularity.

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10. Kibbeh

(Kibbe, Kebbah, Kubbeh, Kubbah, Kubbi, Kebbeh, Kebbe)

Kibbeh is a unique mixture of soaked bulgur wheat and other ingredients, typically lamb meat, and it is also considered the national dish of Lebanon. Fragrantly spiced and eaten as a snack for casual or celebratory meals, Kibbeh can be raw, baked, fried, stuffed, or prepared in a vegetarian version, stuffed with potatoes, pumpkins, and tomatoes.

It is typically served with mint leaves and drizzled with olive oil. The word kibbeh stems from an Arabic verb meaning to form into a ball or a circular shape. A fried variety of kibbeh, called kibbeh nabilseeyah is shaped into a ball, stuffed, then fried in oil.

Raw kibbeh is called kibbeh nayyeh, where bulgur and meat are combined with spices and pureéd onions, kneaded together with some ice water, then placed into traditional flatbreads. Traditionally, the Lebanese used to kill animals on Sundays and feast days, so the raw meat was eaten immediately, and that's how kibbeh nayyeh came to be.

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Greek Style with Dill Yogurt Dip

Simple to make, garlic grilled chicken recipe. This one is Greek style with lemon, herbs and garlic served with a yogurt dip. If you have time, marinade it overnight, otherwise 2 hours is fine.

A perfect recipe for entertaining whether inside or outside for a tasty BBQ. If inside, make sure you heat up that griddle pan so you get plenty of smoky char flavour. For the dip, you can leave out the cayenne pepper if you don’t like spicy but it’s awesome spicy! Use a good quality full fat Greek natural yogurt and fresh dill for that beautiful flavour.

Serve it with potato wedges and a Greek salad, see my recipes. Pita bread also goes well. Enjoy my Garlic Grilled chicken Greek Style!

Ingredients

For the Grilled Chicken

5 tbsp olive oil

5 garlic cloves, minced

Juice of 2 lemons

1 tsp oregano

½ tsp Thyme

1 tsp smoked paprika

Salt and pepper

8 boneless, skinless chicken thighs

For the yogurt

1 cup natural Greek yogurt

2 garlic cloves, minced

3 tbsp olive oil

Juice of 1 lemon

½ tsp cayenne pepper (or to taste)

Salt

1 cup chopped fresh dill

Steps

 Step 1

For the chicken marinade. In a mixing bowl, place 3 tbsp olive oil, 5 minced garlic cloves, juice of 2 lemons, oregano, thyme, smoked paprika, salt and pepper. Mix well.

 Step 2

Cut chicken thighs in half and smother into the marinade mix. Coat each piece well, cover bowl, and leave to marinate in the fridge, 2 to 12 hours. The longer the better, even 24 hours.

 Step 3

For the dill yogurt sauce. In a mixing bowl, add the Greek yogurt, minced garlic cloves, olive oil, lemon juice, cayenne pepper, salt and freshly chopped dill. Cover and refrigerate until ready to use.

 Step 4

Using a griddle or BBQ, grill the chicken pieces a few at a time (4 or 5 pieces) until nicely charred and caramelised on each side. If you have marinade juices left over, simply brush it on the chicken as it’s grilling using a pastry brush. Leave to rest on a hot plate for 10 minutes before serving. Once all the pieces are cooked, you can toss all the pieces back in the pan with any left over marinade for a quick reheat and that shiny appearance.  Serve with scattered dill, and the dipping yogurt sauce.

Video: Click to watch the video

Stuffed cabbage rolls (malfouf or mahshi malfouf) cabbage leaves stuffed with ground meat, rice, spices, and cooked in a lemony garlicky sauce.

Ingredients

Cabbage: 4 kg

Water to boil cabbage

Salt: 2 tbsp

Cumin: 1 tbsp

The filling:

Short grain rice: 3 cups / soaked 1/2 hour

Turmeric: 1/2 teaspoon

Vegetable oil: 1/2 cup

Minced meat: 500 gr

Salt: 1 tablespoon

Cumin: 1 teaspoon

Black pepper: 1 teaspoon

Allspice (Seven Spice Mix): 1 teaspoon

For preparing the pot:

Salt: 1 1/2 tablespoon

Cumin: 1 teaspoon

Garlic (to taste)

Chicken broth powder: a sachet of 20 grams

*******

Lemon juice: 1 small cup

Mashed garlic: 5 cloves

Dry mint: 1 teaspoon

Directions

1. In a deep saucepan, put a generous amount of water, bring to a boil over a strong heat. Add salt and cumin and stir a little.

2. Using a knife, remove the neck of the cabbage head, put the cabbage in the water and let it boil vigorously for about 3 minutes. Flip it on the other side and bring to a boil for another 3 minutes.

3. Using a fork or knife, carefully remove the tip of a leaf of cabbage so that it separates softly from the head. Leave it for a few seconds in boiling water until it becomes soft. Take it out. Repeat this step by gradually separating the leaves from the head of the cabbage.

4. Note: Any leaf that is not soft should be put back in hot water.

5. Let the boiled leaves cool a little. Using scissors or a knife, remove the cabbage stems.

6. Cut the large cabbage leaves into smaller pieces (approximately 8-10 cm) to make the rolling process easy.

7. Preparing the stuffing: In a plate, put the rice, turmeric, vegetable oil, ground meat, salt, cumin, black pepper, and allspice (seven spice mix). Mix the ingredients well with hand.

8. Take a leaf of cabbage, put a little stuffing on the tip, then roll it well.

9. In a large saucepan, add a layer of cabbage stems with some salt and cumin. Put some garlic cloves, then lineup the stuffed rolls carefully. Sprinkle about 1 1/2 tablespoon of salt, 1 tsp of cumin, and chicken stock powder over the cabbage rolls.

10. Place a piece of clay or a heavy plate on top of the cabbage.

11.- Pour hot water over cabbage. Cover the bowl. Let it stand for an hour and a half on medium heat, until it is cooked. Pour lemon juice and crushed garlic and sprinkle with dried mint.

12. Cover the saucepan and cook on medium heat for 5 minutes.

13. Serve on a large plate and garnish with lemon and garlic. Bon appetite.

Lentils and bulgur wheat with caramelized onions is a delicious Middle Eastern dish. A great source of protein and fiber, it is also a tasty Vegetarian entree. If I had to eat one type of food every day for the rest of my life, it would be Middle Eastern food.

The post Lentils and Bulgur Wheat with Caramelized Onions appeared first on The Lemon Bowl®.

This Mediterranean Ground Beef and Rice dish is made with chickpeas and full of flavor. It's a quick, easy-to-make one pot meal the whole family will love!

Course: Entree | Cuisine: lebanese, Mediterranean

Prep Time: 5 minutes | Cook Time: 25 minutes | 6 servings

By: Yumna Jawad |Source: Feel Good Foodie

Ingredients

1 tablespoon olive oil
1 onion chopped
1 pound lean ground beef
1 teaspoon 7 Spice
1 ½ teaspoons salt
½ teaspoon black pepper
1 15-ounce can chickpeas rinsed and drained
2 cups long-grain white Basmati rice rinsed
3 ½ cups chicken broth
Fresh parsley for serving

Instructions

1. In a large pot of medium heat, heat olive oil in large pot. Add the onions and ground beef and season with the 7 Spice and 1/2 teaspoon of salt. Cook until the onions are soft and the ground beef is browned, about 5-8 minutes.

2. Add the chickpeas and the rice, remaining 1 teaspoon of salt and stir to combine. Pour the chicken broth or water on top.

3. Mix all the ingredients together, bring to a boil, then reduce the heat to low, cover with a tight-fitting lid and simmer for 15 minutes, until the rice is fully cooked. Remove from heat but keep covered, and allow the steam to continue cooking the rice for 5-10 more minutes.

4. Fluff the rice, sprinkle with fresh parsley and serve warm.

What do you serve with beef and rice?
We usually enjoy this meal with a salad and my kids love eating it with plain yogurt. You can also serve it with a side of vegetables.

Notes

Storage: Store any leftovers in an airtight container. They will last up to 4 days and can be reheated on the stovetop.

Substitutes: You can add in whatever vegetables you have to this dish. You can use water or vegetable broth in the place of chicken broth. If you’d like to use quinoa, make sure to decrease the amount of liquid you’re using by 1 cup.

Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

Nutrition
Calories: 365kcal | Carbohydrates: 52g | Protein: 21g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 1143mg | Potassium: 475mg | Fiber: 1g | Sugar: 1g | Vitamin A: 99IU | Vitamin C: 11mg | Calcium: 37mg | Iron: 3mg

A pliable thin bread topped with juicy, perfectly spiced ground meat that's made in minutes and will please your taste buds.
Ingredients

 2.5-3 dozen pie
7 cans Pillsbury Grands Butter Tastin' (8 per can)
2 lbs. ground beef (80% lean)
32 oz. plain yogurt
10 oz. pomegranate molasses
1 tbsp. sea salt
1 tsp. black pepper
1/2 cup lemon juice
Butter
Pine nuts

Steps

1. Chop sweet onions finely. Use a food processor. So much easier.

2. In a large mixing bowl mix ground beef, yogurt, pomegranate molasses, onions, sea salt, black pepper and lemon juice thoroughly.

3. Grease a half sheet bakers pan with melted butter. Flatten 6 dough circles on the pan to about 6"diameter. Create a border around the dough to hold the mixture in place during cooking and for aesthetics. Do this by folding up a 1/4 bead of the dough around the edges, pinching it as you go to form a"braid."

4. Spoon and spread the meat mixture ensuring that all the dough is covered up to the border. Finish by sprinkling pine nuts on the top.

5. Preheat oven to 475 degrees. Cook pies for about 10-15 minutes until dough bottom and edges are golden brown.

Made with ground cinnamon, nutmeg, allspice, salt and pepper, this fragrant all-purpose Lebanese spice blend is the secret to enhancing your grilled meats, soups, roasts and other Middle Eastern specialties. [feast_advanced_jump_to] As a busy mother of two young boys under the age of 10, I have become a bit of a master in turning my...Read More

The post All Purpose Lebanese Spice Blend appeared first on The Lemon Bowl®.

The absolute BEST homemade hummus recipe! Garlic is roasted until sweet and caramelized then pureed into hummus with chickpeas, tahini, and lemon. As we head back into a normal routine with the start of a fresh school year, I love whipping up easy, delicious dips that my boys can help themselves to throughout the week....

The post Roasted Garlic Hummus appeared first on The Lemon Bowl®.

In this Traditional Lebanese dish, kousa is stuffed with a savory meat and rice mixture and simmered in a flavorful tomato broth until tender. Lebanese Stuffed Kousa Squash is a true family favorite! Recently I learned that the average bag of carrots found in your local grocery store has been in storage for up to...

The post Lebanese Stuffed Kousa Squash appeared first on The Lemon Bowl®.

My son Nick was turning thirty; (I think I was more shaken by the news than he was). I was told by his wife Chelsea that he really liked red velvet cake. Well, here is what I came-up with. Its relatively easy and fast but best to make over a couple of days in stages. One day to make the raspberry coulis, and chop the pistachios, one day to make the cake and filling. Assembly takes 30 minutes, and voilà! He really liked it.

The post Chocolate raspberry roll appeared first on Taste of Beirut.

SERVINGS: 6 RECIPE BY: MAUREEN ABOOD

The key to smooth, luscious hummus is to make every ingredient the best it can be. Peeled chickpeas are essential to the texture of your hummus, which you can get here. To skin your own canned or cooked chickpeas, saute the chickpeas over medium heat with a touch of baking soda, then put them in a bowl with lots of water. Agitate and rub the chickpeas with your fingers and pour off the water with skins; repeat several times. Plate the tabbouleh and hummus right before serving, and serve with crisp romaine leaves, little romaine gems, or thin pita bread--all of which can be torn and used to pick up the tabbouleh and hummus to eat.

INGREDIENTS

FOR THE HUMMUS:
2 cups cooked peeled chickpeas (cooktime for pre-peeled dry chickpeas is about 90 minutes)
1 clove garlic, green sprout removed, minced
1/2 cup tahini, well-stirred before measuring
1/2 teaspoon kosher salt
Juice of 1 lemon
Chickpea cooking water, or water, as needed
Extra virgin olive oil, for finishing
FOR THE TABBOULEH:
1/4 cup fine bulgur
2 bunches curly parsley, washed, dried, picked from stems, and finely chopped
1 large ripe tomato, seeds removed and finely diced
2 scallions, thinly sliced
Handful fresh mint leaves, finely chopped
2 tablespoons extra virgin olive oil
Juice of 1 lemon
1 teaspoon kosher salt
Few grinds black pepper
1 teaspoon Mint Salt or dried mint, crushed, plus more for finishing

INSTRUCTIONS

MAKE THE HUMMUS:
1. In the bowl of a food processor, puree the chickpeas and garlic until a thick paste forms. Give this a full 3 minutes to get the chickpeas very well pureed. With the machine running, add the tahini, salt, and lemon juice. Taste and see if you'd like the hummus thinner or lighter. If so, Slowly add cold cooking liquid or water, a tablespoon at a time, and process for 3 minutes, or until the hummus is very smooth. Taste and
adjust with salt and lemon juice as needed.

MAKE THE TABBOULEH:
1. In a small bowl, rinse the bulgur and barely cover with cool water. Set aside to soften while you chopped the herbs and vegetables.

2. In a medium bowl, combine the chopped parsley, tomatoes, scallions, and mint. Add the bulgur, and season the salad with the olive oil, lemon juice, salt, pepper, and dried mint. Taste and adjust as needed.

ASSEMBLE THE PLATTER:
1. On a beautiful platter about 12"- to 14"-inch platter, dollop the hummus on one side and create a well out of 3/4 of the hummus, leaving the center flat. Spoon the tabbouleh onto the platter, partially over the center of the hummus and filling the other side of the platter. Drizzle the hummus generously with olive oil, and dust with more dried mint. Serve immediately.

A plate of olives is a must on a Lebanese table to start any meal. Olives are called “poor man’s meat” (al-zeytoon lahem al-fakeer). Olives are consumed with bread for breakfast, olives are nibbled on at lunch before the main dish and at dinner with a slice of cheese for a light dinner. I love love olives, but my favorite are the green ones, brined with some sliced lemons and chili peppers. This dish was served in a restaurant in Barouk in the Chouf Mountains as part of the mezze and I loved the idea of scooping-up the olives with a bit of the juicy sauce.

The post Olives in a tomato sauce appeared first on Taste of Beirut.

A popular Middle Eastern street food, kafta kebabs are made with ground meat, onion and parsley. Served over rice or wrapped in pita bread, you’ll want to drizzle each bite with tahini sauce. It’s hard to pick a favorite Lebanese dish but if you asked my husband and kids, it would be a tie between...

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Apricot Upside Down Cake is made with a brown-butter,  brown-sugar topping and soft sponge cake. A hint of orange blossom is perfect here. I’ve never been good at favorites. As in, what’s your favorite cake? What’s your favorite color? What your favorite anything. I love them all. Same with this apricot upside-down cake. I would [...]

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Once you realize how easy it is to make homemade labneh, you’ll be making it again and again. Labneh yogurt dip is thick, creamy, and delicious spread on anything. Growing up in a Middle Eastern household, we have been enjoying labneh my entire life.

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This traditional Lebanese kafta and potato stew is a hearty meal that the whole family will love! Seasoned meatballs are cooked in a rich tomato sauce for a healthy and delicious meal.

Prep Time: 15 minutesCook Time: 40 minutes8 servings
By: Bethan Daunter | Feel Good Foodie

It’s a hearty, wholesome, delicious meal that my family goes crazy for! For me, it all comes together in one pot and I can serve it with everyone’s favorite vermicelli rice!

This is also commonly called Yakhnet Batata – which translates to Potato Stew. It is also more commonly called Kafta Bil Suniyeh – which translates to kafta in the pan.

Traditionally this is made like a kafta and potato casserole, where the kafta is lightly browned on the stovetop and then everything is transferred to a casserole dish and baked in the oven. I make it easier by doing it all in one pot so there’s no need to transfer anything over or turn on the oven.

How do you make kafta and potato stew?

Prepare the potatoes
Peel the potatoes and slice them. You can set them aside until you’re ready to fry them or start frying them while making the kafta patties.

Prepare the kafta
Pulse the parsley in a food processor, remove and set to one side. Pulse the onions until finely chopped. Return the parsley back into the blender along with the beef and spices. Pulse to combine, being careful not to overblend. You can also mix together with your hands in a bowl.

Form the mixture into patties.

Cook the kafta and potato stew
1. Fry the potatoes. This step is optional and you don’t want to cook them all the way, but it makes the potatoes hold their shape better when cooked and adds another dimension of flavor. Set aside.
2. Brown the kafta on both sides. Again, you don’t want to cook them all the way, but you just want to brown them to get good color and add flavor. You will have to cook them in batches.
3. Return the potatoes on top of the cook kafta.
4. Add the vegetables on top of the kafta and potatoes to make the stew.
5. Add the tomato sauce.
6. Add the water, bring to a boil and simmer covered until the vegetables are tender and meat is cooked.

Tips for making kafta and potato stew

1. Bake it in the oven instead. The more traditional way to make the kafta and potato stew is in the oven. I recommend that you still cook the kafta patties on a skillet to brown them and deepen their flavor. You can also cook the potatoes if you’d like. Then transfer all the ingredients to an 9×13 oven safe pan and bake covered at 375°F for 20-25 minutes.
2. Adjust the sauce thickness to your liking. With two cans of tomato sauce, I prefer to add 2 cups of water which is about 6 cups of total liquid. You can check on the thickness halfway through cooking and then adjust to your liking.
3. Use ground beef with 10-20% fat. Although I always prefer using leaner meat, in this case, it’s like cooking meatballs where the fat in the ground beef helps to really flavor the dish as it all simmers together for a period of time.
4. Grate onions if you don’t have a food processor. It’s important for the onions to have a fine texture so they mix well with the ground beef and patties. Using a grater is an excellent alternative if necessary.
5. Drain extra moisture in onions if necessary. If you pulse the onions in the food processor or grate them, and notice that they are very moist, you can use a paper towel to dab off extra moisture.

Frequently asked questions

Can you make it ahead of time?
I love serving this as soon as it is made, but if you have leftovers they will keep well in the fridge for 3 days. You can make the kafta patties ahead of time and keep them covered in the fridge until you are ready to make the rest of the recipe.

Can you use another meat?
I like to make beef kafta for this kafta and potato stew as it works so well with the other flavors. If you prefer, you can also make them with lamb.

What is 7 Spice?
Seven spice is a mixture of spices that differs depending on the region. I use Lebanese 7 Spice that is store bought. To make your own 7 Spice, you can use equal amounts of ground black pepper, paprika, ground cumin, ground coriander, ground cloves, ground nutmeg, and ground cinnamon.

Hope you try this hearty healthy kafta and potato stew for your family. Whether it’s a recipe that you remember your family making or something new you’re looking forward to trying, you won’t be dissapointed!

If you try this healthy-ish feel good Kafta and Potato Stew recipe or any other recipe on FeelGoodFoodie, then please come back to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Kafta and Potato Stew

This traditional Lebanese kafta and potato stew is a hearty meal that the whole family will love! Seasoned meatballs are cooked in a rich tomato sauce for a healthy and delicious meal.

Course: Main CourseCuisine: lebanesePrep Time: 15 minsCook Time: 40 minsTotal Time: 55 minsServings: 8 servingsCalories: 471kcal Author: Yumna Jawad

Ingredients

To make the kafta patties
½ cup loosely packed chopped parsley
1 onion quartered
2 pounds ground beef
1 tablespoon 7 Spice
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon coriander
⅛ teaspoon cayenne pepper
1 teaspoon salt
½ teaspoon black pepper

To make the stew
3 tablespoons olive oil divided
6-8 Yukon potatoes sliced
1 onion sliced
2 tomatoes sliced
½ green pepper sliced
2 15 ounce cans tomato sauce

Instructions

To Make the Kafta
1. Place the parsley in the bowl of a food processor and pulse until finely chopped, remove and set aside. In the same food processor bowl, place the quartered onion and pulse until finely chopped.
2. Return the parsley back to the bowl of the food processor with the onions. Add the ground beef to the food processor in addition to all the spices. Pulse once or twice until ingredients are well combined and form a pasty meat mixture.
3. Transfer the mixture to a large bowl and form into patties 1 inch in thickness. It will make about 12 patties.

To Assemble and Cook the Stew
1. In a large pot or deep skillet over medium heat, heat 2 tablespoons olive oil. Add the sliced potatoes and saute them lightly to brown the edges, about 3-4 minutes total. You may have to work in batches. Set potatoes aside.
2. Add 1 more tablespoon olive oil to the skillet, place half the kafta patties and cook for 1-2 minutes per side until they’re lightly browned but not fully cooked. You will need to to work in batches.
3. Transfer the cooked potatoes on top. Add the onions, tomatoes and green peppers on top. Pour the tomato sauce along with 2 cups water and carefully stir everything together. Bring mixture to a boil, then simmer covered for 30 minutes.
4. Serve warm over vermicelli rice, if desired.

Notes
Storage: If you do have any leftovers, you can keep them in the fridge in an airtight container for three days.
Freezing Instructions: You can also freeze the kafta stew for up to 3 months. Freeze individual portions or the entire dish in a baking dish. Thaw in the fridge overnight and re-heat at 350°F for 10 minutes until warmed through.

You can also freeze the kafta patties alone before or after cooking them.
- To freeze them prior to cooking, lay them on a flat baking dish in the freezer for at least 4 hours. When frozen, place them in an airtight bag. Thaw in the fridge overnight and cook per instructions.
- To freeze them after cooking, simply store them in an airtight bag after they’ve cooled. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through.

Sourcing: You can find the 7 Spice at Middle Eastern markets, natural-foods stores or even in large supermarkets, often located with other Middle Eastern ingredients or spices.
To make your own 7 Spice, mix together 1 tablespoon each of ground black pepper, paprika, ground cumin, ground coriander, ground cloves, ground nutmeg, and ground cinnamon.

Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

Nutrition
Calories: 471kcal | Carbohydrates: 31g | Protein: 24g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 81mg | Sodium: 712mg | Potassium: 1213mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1170IU | Vitamin C: 47mg | Calcium: 66mg | Iron: 5mg