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PREP: 20 MINS
COOK: 5 MINS
SERVES:  6

MAIN INGREDIENT: EGGS
DIFFICULTY: EASY
CUISINE: MIDDLE EASTERN

INGREDIENTS:

6 eggs, soft-boiled
400g packet sesame falafels
6 bagels
1 red onion, very thinly sliced
1 batch mini Silverbeet frittatas (see recipe part 2)
250g tub of beetroot dip
250g tub hummus dip
Small tub of marinated fetta
Small tub of green olives
2 baby cos lettuce hearts, cut into wedges
1 large avocado, thinly sliced
200g punnet baby cucumber (qukes), finely sliced into ribbons
200g punnet tomato medley, halved
1 carrot, cut into sticks
Fresh flat-leave parsley, to serve
Lemon wedges, to serve
MINI SILVERBEET FRITTATAS
1 bunch silverbeet
400g reduced fat fresh ricotta
100g reduced fat feta
5 eggs
1/3 cup chopped low fat semi dried tomatoes
1 tbsp chopped dill
2 tsp finely grated lemon rind
2 garlic cloves, crushed

METHOD:

1. Peel and halve the eggs

2. Heat falafel following packet instructions. Split and lightly toast bagels. Season the onion with a splash of white wine vinegar, salt and pepper

3. Arrange everything on a large platter or serving board. Garnish with parsley and lemon wedges. Allow guests to assemble their own bagels or brunch salads

MINI SILVERBEET FRITTATAS

1. Preheat the oven to 180°C. Line 6 large muffin cups with non-stick baking paper

2. Pull the green leafy part from the silverbeet stems. Wash and shake dry, then microwave or saute until wilted. Cool, squeeze out the water, and chop

3. Mix the ricotta, feta and eggs with electric beaters. Stir in the remaining ingredients. Divide between the muffin tins, and bake for 30 minutes. Serve at room temperature
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Lebanese Recipes by Khalil Alsalman - 3w ago

PREP: 10 MINUTES
MAKES: 2 1/2 CUPS

INGREDIENTS:

400g can chickpeas, drained and rinsed
2 small cloves garlic, peeled
¼ cup firmly-packed coriander leaves
¼ cup extra virgin olive oil
2 tablespoons lime juice
1 tablespoon tahini
½ teaspoon ground cumin
2 ripe Avocados, seeds and skin removed, chopped
1 tablespoon water

METHOD:

1. In a food processor, blend chickpeas, garlic, coriander, oil and lime juice until smooth

2. Add tahini, cumin and avocados. Process again until combined, adding water if necessary for desired consistency. Season to taste

3. Serve with extra scattered chickpeas and toasted pita bread

How to make Avocado Hummus - YouTube

Source: myfoodbook
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INGREDIENTS:

1 tablespoon olive oil
1 brown onion, finely diced
2 garlic cloves, crushed
1 large red capsicum, deseeded, finely diced
1 tablespoon Moroccan seasoning
2 teaspoons smoked paprika
2 teaspoons ground cumin
750g lamb mince
1 lemon, finely grated rind and juice
1 bunch coriander, sprigs removed
430g Turkish loaf, split in half lengthways
2 tablespoons toasted pine nuts olive oil cooking spray
8 eggs
1 lemon, cut into wedges

METHOD:

1. Heat oil in a large deep frying pan over medium heat. Add onion, garlic and capsicum. Cook for 10 minutes or until softened. Stir in Moroccan seasoning, paprika and cumin. Cook for 1 minute or until aromatic. Add mince and cook, for 10 minutes, until browned, stirring constantly with a wooden spoon to break up mince. Add lemon rind, lemon juice, salt and pepper. Cool. Roughly chop 2/3 of coriander and stir through mince

2. Place one half of the Turkish loaf onto a large baking tray, cut side up. Spray with olive oil. Spread mince mixture evenly over the bread. Sprinkle with the pine nuts. Make 4 indentations into mince and break an egg into each indent. Repeat with remaining loaf, mince, pine nuts and eggs. Spray loaves with olive oil and bake for 25 minutes or until egg whites are just cooked (eggs will continue to cook on standing)

3. Cut loaves into pieces and serve sprinkled with remaining coriander sprigs with lemon wedges on the side

TIPS & HINTS:

For a lower-carb option, you can swap the Turkish loaf for a cooked grain like quinoa or serve in lettuce cups

Turkish bread with spicy lamb mince and eggs recipe - YouTube
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Fluffy in the middle and crunchy on the outside. Rachel Allen takes us through her golden rules for the perfect roastie.

The question you ask us most often, is what’s the secret of roast potatoes that are perfectly crisp on the outside, yet fluffy within. Here are food writer and TV presenter Rachel Allen’s golden rules:


- I use golden wonder potatoes, which we have a lot of in Ireland. They’re floury so they make gorgeous roast potatoes, but be careful when cooking them as they’re quite delicate.

- It’s important to roughen the edges of the potatoes slightly before roasting. My grandmother used to put the spuds back in the pan after parboiling and draining, hold the lid on and shake gently. The frayed edges fry in the oil and crisp up.

- Duck and goose fat give the best crunch, but I’ve found olive oil can work almost as well.

- I also sometimes toss them in semolina four, for added texture. And don’t forget a generous pinch of sea salt fakes. When keeping roast potatoes warm, leave them uncovered so they stay crisp.

- Other floury potatoes guaranteed to make good roasties: rooster, king edward and maris piper
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SERVES 4-6

HANDS-ON TIME 25 MIN, OVEN TIME 1 HOUR 15-25 MIN

A chicken roasted in za’atar and pomegranate juice – served with a cucumber, radish and walnut salad – makes a surprising difference to your usual Sunday roast recipe.

NUTRITION: PER SERVING

CALORIES 435KCALS
FAT 21.4G (3.8G SATURATED)
PROTEIN 50.5G
CARBOHYDRATES 8.1G (6.1G SUGARS)
FIBRE 3.9G
SALT 0.5G
For 6 servings

Ingredients

1 pomegranate
2kg free-range whole chicken
2 tbsp za’atar spice blend (available from larger supermarkets or online at souschef.co.uk)
4 tbsp extra-virgin olive oil
1 lemon, halved
1 red onion, sliced
1 cucumber, halved lengthways, deseeded and sliced
150g radishes, quartered or halved
50g shelled walnuts, toasted and chopped
Handful fresh flatleaf parsley, roughly chopped
Pomegranate molasses to drizzle
Dried sumac (available from larger supermarkets) for sprinkling

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Roll the pomegranate on a work surface to loosen the seeds, then cut in half. Set a fine mesh sieve over a jug, then hold the halves over a jug to catch any juice as you tap the shells with a rolling pin to release the seeds. Remove and discard any white membrane. Set aside 2 tbsp of the seeds and a little juice for the salad, then press the remainder with the back of a spoon to release more juice
into the jug. Discard any pulp left in the sieve.

2. Put the chicken in a roasting tin (see tip). Sprinkle the za’atar over the skin, then drizzle with 1 tbsp of the olive oil and squeeze over
the juice from one lemon half. Roast for 20 minutes. Mix the pomegranate juice with a good splash of water, then add to the roasting tin and roast the chicken for a further 55-65 minutes or until cooked through (a digital probe thermometer should read 72°C and the juices will run clear when you push a knife into the thickest part of the thigh).

3. Meanwhile, put the red onion in a large serving bowl with the olive oil and the juice from the remaining lemon half. Season and toss to combine, then set aside.

4. Remove the cooked chicken from the oven and let it rest for 15 minutes before carving. Meanwhile, toss the cucumber, radishes, walnuts, parsley and reserved pomegranate seeds with the red onion. Drizzle the salad and chicken with pomegranate molasses and any juices from the tin, then sprinkle with sumac to serve.
delicious. tips
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Lebanese Recipes by Khalil Alsalman - 3w ago

SERVES 4

HANDS-ON TIME 30 MIN

Grab a pack of pitta breads for this easy 30-minute meal; spiced chicken, onions and peppers are skewered and grilled before being drizzled in a garlic yoghurt dressing.

NUTRITION: PER SERVING

CALORIES 476KCALS
FAT 12.1G (2.1G SATURATED)
PROTEIN 36.6G
CARBOHYDRATES 52.1G (17.3G SUGARS)
FIBRE 6.3G
SALT 1G

Ingredients

2 red onions, cut into wedges
2 peppers, roughly chopped
Olive oil for drizzling
3 free-range chicken breasts, cut into 3cm chunks
1 tbsp baharat spice mix (from large supermarkets)
1 small garlic clove
8 tbsp plain yogurt
Juice ½ lemon, the other half cut into wedges to serve
4 pittas or flatbreads
2 tbsp pomegranate molasses
Small handful fresh coriander

Method

1. Heat the grill to medium. Spread the onions and peppers over a large baking tray/sheet, drizzle with oil, then toss to coat.

2. In a large bowl, toss the chicken chunks and baharat spice with a drizzle of oil and some salt and black pepper. Thread the chunks onto 4 skewers. Put the skewers on top of the vegetables, then grill for 10-12 minutes, turning the skewers frequently, until the chicken is cooked through (the juices will
run clear when pierced with a skewer) and the vegetables have lightly charred.

3. Meanwhile, grate half the garlic into a small bowl, then mix with the yogurt and lemon juice. Season to taste. Rub one side of each pitta/flatbread with the remainder of the garlic clove, then put under the grill to warm through for a minute or so.

4. Put the warm flatbreads on a plate/platter, then top with the grilled vegetables and chicken skewers. Drizzle with a little garlic yogurt and pomegranate molasses, add fresh coriander and serve with the lemon wedges.
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SERVES 4-6

TAKES 15 MINUTES TO MAKE, 25-30 MINUTES TO COOK

With chickpeas, aubergines, halloumi and roasted garlic, this quick vegetarian salad recipe makes a substantial main meal.

NUTRITION: PER SERVING

CALORIES 278KCALS
FAT 20.3G (8.1G SATURATED)
PROTEIN 12.8G
CARBOHYDRATES 11.9G (4.2G SUGARS)
FIBRE 4.9G
SALT 1.6G
Based on 6 servings

Ingredients

2 aubergines, cut into 2cm thick rounds, then into half moons
1 garlic bulb, cloves separated
1-2 tbsp harissa paste
2 tbsp olive oil
400g tin chickpeas, drained and rinsed
1 red onion, finely sliced
1 red chilli, deseeded and finely sliced(optional)
250g pack halloumi, sliced
Grated zest and juice of ½ lemon
1 tbsp extra-virgin olive oil
1 tbsp rapeseed oil
70g bag wild rocket
Handful of fresh coriander, leaves picked

Method

1. Preheat the oven to 190°C/fan170°C/gas 5. Put the aubergines and garlic in a roasting tin with the harissa and 1 tbsp of the olive oil. Toss well, season and roast for 20-25 minutes until tender and golden. Add the chickpeas to the roasting tin for the last 4-5 minutes of the cooking time.

2. Meanwhile, in a bowl, pour boiling water over the onion and set aside for 5 minutes. Drain and refresh under cold water, then set aside.

3. Remove the roasting tin from the oven and put the contents, plus the onion, in a serving bowl.

4. Heat the remaining oil in a frying pan and fry the halloumi on both sides, along with the chilli (if using), until the cheese is golden. Break up and add to the serving bowl.

5. Whisk the lemon zest and 1 tbsp lemon juice with the extra-virgin and rapeseed oils. Season, then pour the dressing over the contents of the serving bowl. Add the rocket and coriander, toss gently and serve.
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1H 30 MIN
8 SERVINGS

Ingredients

Chocolate Crust:

250g sweet-meal biscuits

100g chocolate, melted

50g of Lurpak Butter Blocks

1 Cup Arabic Coffee

Cheesecake:

900g cream cheese

270g sugar (1 Cup)

1 Vanilla Bean

4 eggs

2/3 cup sour cream (160ml)

1/3 cup liquid cream (80ml)

Arabic coffee:

1/2 tablespoon Arabic coffee

1/2 cup water

A pinch of cardamom

Toffee sauce:

150g of Lurpak Butter Blocks

1 cup liquid cream

1½ cups brown sugar

Garnish:

Dates, Sea Salt

PREPARATION

1. Begin by making the crust, blend everything in a processor then press into an even layer on a spring form cake pan. Bake in an 175C oven for 10 minutes then remove and allow to cool. Lower oven temperature to 160C.

2. To make the coffee, simply boil the ground Arabic coffee with the water then simmer for 10 minutes. Sprinkle a bit of cardamom in a coffee pot then pour the coffee on top. Allow to cool before using.

3. Make the cheesecake by mixing the cream cheese with the sugar. Add the eggs and vanilla beans and mix, then follow with the liquid cream, sour cream, and coffee. Pour into the mold and wrap the spring form pan with aluminum on all sides.


4. Bake in the oven for 1 1/2 hours then allow to cool in the oven. Chill overnight.


5. To make the toffee sauce, simply boil everything in a pan for 5 minutes then allow to cool.


6. To serve the cheesecake, remove from the spring form pan, drizzle with caramel, add dates and sprinkle some sea salt. 
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Lebanese Recipes by Khalil Alsalman - 3w ago

Ingredients

For the dough:

4 cups all-purpose flour
1 cup sunflower oil
1 tablespoon granulated sugar, for the dough
½ teaspoon ground cardamom
A pinch of salt
¾ cup lukewarm water
¼ cup sesame seeds
1 egg, lightly beaten with a drop of vinegar, to brush the dough before baking

To proof the yeast:

1 tablespoon active dry yeast
6 tablespoons of lukewarm water, to proof the yeast
1 teaspoon granulated sugar, to help activate the yeast

For the filling:

1 kg/2lb. 4 oz. dates
4 tablespoons butter, softened
4 tablespoons sunflower oil
1 teaspoon cardamom powder

Directions:

1. To proof the yeast: In a small bowl, dissolve the yeast with the lukewarm water and sugar. Let it stand for 10-15 minutes. You will notice a bubbly foam on the surface. This is an indication that your yeast is fresh and not expired

To make the dough:

1. In a large ceramic or glass bowl, add the flour, salt and cardamom powder. Mix with your hands.

2. Heat the sunflower oil a bit and add to the flour mixture.

3. Mix in the ¾ cup of lukewarm water, and finally add the proofed yeast. Knead the mixture well until you end up with a malleable dough. Cover with a kitchen towel and set aside for 11/2 hours.

For the filling:

1. Pull open the dates and remove the pits using a serrated knife. Roughly cut the dates; add the cardamom powder, oil and butter and mix well. Transfer the date mixture to a food processor and blend to get a paste. (You may probably need to do that in batches)

2. Divide the date paste into 10 equal portions. Make 10 long logs of the date about 20 cm/ 9 inches long. Cover with a kitchen towel and set aside

To put together:

1. When the dough has doubled in size, divide it into 10 equal portions. Make a long log with each dough , about 15 cm/6 inches long. Sprinkle some flour on a counter top and stretch it with a rolling pin to a 22 cm/9 inches long.

2. Place the each date log over the flattened dough.

3. Gently close the dough around the date paste, pinching it to seal.

4. Roll the stuffed log back and forth several times to smooth it.

5. Cut each log about 7-8 portions, then transfer to a cookie sheet lined with parchment paper. Brush each with the egg.

6. Sprinkle some sesame seeds on topof each kleciha.

7. Repeat with the other dough and date paste.

8. Preheat the oven to 200°C/ 400°Fand bake for 12-15 minutes or to a golden color. Enjoy!
Recipe By Hadias Cuisine
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Turkish Tahini Sweet Rolls (Tahinli Ekmek)

Yeast bread flavored and filled with tahini, made into swirls. The first time I had these rolls was in Istanubul Turkey! After our visit to Hagia Sophia at Sultanahmet square, we saw cart vendors selling simit and cinnamon rolls, where locals and tourists munching on them. Indeed they were not cinnamon rolls, that’s what I and the kids thought back then,they were tahini filled sweet bread “Tahinli Ekmek”. Say love at first bite! Yes! I was sold and instantly drawn to its flavor.

After begging her for the recipe, my friend Hilda sent me her mother-in-law’s – who happens to be Turkish -30 years old recipe. It takes precious little though to make, but really worth it!

I would enjoy tahini on literally anything, so if you are anything like me, you will devour these buns. Nothing like the aroma of freshly baked bread coming out of the oven, and the bonus here is the sweet tahini – the buns taste wonderful – yes I have to admit, I am a genius, but I can’t take credit for inventing these rolls! Many thanks Hilda to you and to your mother-in-law!


Divide the dough into 12 equal balls


Roll each ball, using a rolling pin, on a floured surface into a circle with 20 cm in diameter.


Spread a tablespoon of the tahini mixture almost covering the circle, leaving 1 cm boarder around the edges.


Roll up each to form a log.


Roll it back and forth a bit until it is about 30 cm.


Use your hands to shape it into a tight spiral.


Transfer the rolls to a parchment lined oven sheet, leaving some space between one another (you may probably need to use two oven sheets). Set aside the rolls for another 30 minutes, for a second fermentation. Brush the top of each spiral with the egg wash.


Lightly sprinkle with sesame seeds.


Nothing like the aroma of freshly baked bread coming out of the oven, and the bonus here is the sweet tahini – they taste wonderful!


Ingredients:

For the dough:

4 cups flour
2 tablespoons active dry yeast
1 egg
11/4 cups milk
2 table spoons butter
¼ cup olive oil
1/3 cup sugar
¼ teaspoon salt

For the filling:

1 cup sugar
1 cup tahini

For the egg wash

1 egg, lightly beaten
A drop of vinegar
Some sesame seeds

Directions:

1.First off, check the expiration date of the dry yeast package.

2. To make the dough: In a large bowl, mix together the flour, butter, olive oil, sugar, salt, dry yeast and vanilla.

3. Beat the eggs in a bowl, and gradually pour the milk while stirring. Add to the flour mixture.

4. Knead the dough thoroughly until it is of one texture. Cover with a kitchen towel and set aside for 1 hour allowing it to rise and double in size.

5. Meanwhile, mix together the tahini and sugar until well combined.

6. Divide the dough into 12 equal balls. Working with one ball at a time, roll each ball, using a rolling pin, on a floured surface into a circle with 20 cm/8 inches in diameter.

7. Spread a tablespoon of the tahini mixture almost covering the circle, leaving 1 cm boarder around the edges.

8. Roll up each to form a log. Roll it back and forth a bit until it is about 30 cm/12 inches. Use your hands to shape it into a tight spiral. Lightly flatten each with your hands.

9. Transfer the rolls to a parchment lined oven sheet, leaving some space between one another (you may probably need to use two oven sheets). Set aside the rolls for another 30 minutes, for a second fermentation.

10. For the egg wash: In a small bowl combine together the egg and vinegar and brush the tops of each spiral with the egg.

11. Lightly sprinkle with sesame seeds.

12. Preheat the oven to 200°C/ 400°F. Bake for 20 minutes or until golden and cooked through. Serve warm! How delicious!
Enjoy these buns with your morning coffee or your afternoon tea.

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