Sunday, April 12, 2015
The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try Baklava tarts with berries Recipe. Enjoy the Arabic cuisine and learn how to make Baklava tarts with berries.
Get the best of both worlds with the sweet combination of sweet tarts and baklava.
To Prep 0:50
To Cook 0:15
delicious. - December 2008 , Page 90
Recipe by Valli Little
Photography by Brett Stevens
80g walnuts, toasted
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/2 loosely packed cup (80g) brown sugar
12 sheets frozen filo pastry, thawed
100g unsalted butter, melted
1 cup (280g) thick Greek-style yoghurt
1 cup (240g) sour cream
2 x 125g punnets raspberries
Icing sugar, to dust
Honey, to drizzle
Preheat the oven to 180°C. Grease six 12cm loose-bottomed tart pans.
Pulse nuts, spices and brown sugar in a food processor to finely chop.
Lay 1 filo sheet on the bench (keep the remaining filo covered with a damp tea towel as you work). Brush with a little butter and sprinkle with 2 teaspoons nut mixture. Lay another filo sheet on top, repeat with butter and nut mixture. Fold in half to form a 24cm square, trimming edges if needed. Brush top with butter. Push pastry into a tart pan, then fold edges, crimping and folding to form a 1.5cm-wide rim. Brush with more butter, then cover with a damp tea towel while you repeat with remaining filo, butter and nuts to make 6 tarts. Place on a baking tray and bake for 15 minutes or until crisp and golden. Cool in pans.
Turn out tart cases and place on plates. Combine yoghurt and cream, then spoon into the tarts. Top with berries, dust with icing sugar, drizzle with honey and serve.
Recipes related to Baklava tarts with berries:
Pistachio Hazelnut Baklava | Easy Baklava Recipe | Baklava with honey syrup | Baklava Cups | How to make best Algerian baklava | Knafeh | Knafeh Dough
Sunday, April 5, 2015
The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try Spicy Dahlia chips Recipe. Enjoy the Arabic cuisine and learn how to make Spicy Dahlia chips.
Frozen French fries never tasted so good. Fried then finished with Lebanese spices with an added kick from Aleppo pepper, you’ll never look at tomato sauce the same way again.
Skill level Mid
vegetable oil, for deep-frying
500 g store-bought French fries
1 tbsp olive oil
2 cloves garlic, crushed
50 g flaked almonds, toasted
pinch of red Aleppo pepper
pinch of sumac
pinch of ground coriander
1 lemon, juiced
15 sprigs coriander, torn
salt, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat the oil in a deep fryer or deep saucepan to 180˚C. Cook the fries for 3–5 minutes or until golden.
Meanwhile, place a large frying pan over medium—high heat. Add the oil and garlic and cook for 2 minutes until aromatic. Add the flaked almonds and cook for 1 minute, then, using a slotted spoon, transfer the fries directly from the hot oil into the frying pan. Add the remaining ingredients and toss really well to ensure all the seasonings are well dispersed.
Transfer the fries to a serving dish and serve immediately.
Recipes related to Spicy Dahlia chips:
Muttabel with Za'atar-Spiced Pita Bread | Manakish Recipe | Lebanese Olive Pizza | Crispy Falafel with Yogurt Dip | Falafel Pita with Tahini Sauce | Labneh Recipe
Tuesday, March 24, 2015
The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try Easy Tomato Cucumber Hummus Snack Recipe. Enjoy the Arabic cuisine and learn how to make Easy Tomato Cucumber Hummus Snack.
Yield 1-2 servings
Prep Time: 15 minutes
Start to finish: 15 minutes
hummus (about 1-2 tablespoons per piece of toast)
cucumbers, thinly sliced
tomatoes, thinly sliced
basil, roughly chopped
salt and pepper to taste
optional: a few pinches of dill
- Spread hummus on toasted bread, top with sliced cucumbers and/or tomatoes, and chopped basil.
- Salt and pepper to taste.
- If desired, sprinkled with dill.
Fattet Hummus (Chickpeas with Pita and Spiced Yogurt) | Lamb, tabouli and hummus wrap | Hummus Ma Lahma | Extra-Creamy Hummus | Grilled Veggie Hummus Wrap | Spicy Hummus: Quick Chickpea Spread
Sunday, March 22, 2015
6 (5- to 6-inch long) bambino (also called Baby Bell) eggplants (about 6 ounces each)
1/2 cup long-grain or jasmine rice
1/4 cup olive oil
3 tablespoons pine nuts
1 large onion, finely chopped
2 garlic cloves, finely chopped
2 cups chicken stock or reduced-sodium chicken broth
1 (14 1/2-oz) can diced tomatoes in juice
3/4 lb ground lamb or beef chuck (not lean)
1 teaspoon ground allspice
3 tablespoons chopped flat-leaf parsley
Hollow out each eggplant with a melon-ball cutter, working from bottom end and leaving about 1/3 inch eggplant flesh along interior walls. Rinse rice in a sieve under cold water until water runs clear. Drain well.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry pine nuts, stirring frequently, until golden, about 3 minutes, then transfer with a slotted spoon to a bowl. Sauté onion and garlic, stirring occasionally, until golden, 6 to 8 minutes. Transfer 1/2 cup onion mixture to bowl with pine nuts. Add stock, tomatoes, 3/4 teaspoon salt, and 1/4 teaspoon pepper to skillet and simmer, uncovered, while stuffing eggplant.
Add rice, meat, allspice, one teaspoon salt, and 1/2 teaspoon pepper to bowl with onion mixture and mix well with your hands.
Stuff eggplant with meat mixture, being careful not to pack tightly (rice will expand during cooking). Transfer stuffed eggplants to skillet with tomato sauce and simmer, covered, carefully turning once, until rice is cooked through, 50 minutes to one hour (cut one in half to test). [Check in on your dish periodically; I managed to burn my sauce because I wasn’t paying attention, although it was still surprisingly tasty.]
If sauce is watery, transfer eggplant to a plate and boil sauce, stirring occasionally, until thickened slightly, 3 to 5 minutes, then adjust seasoning if necessary. Return stuffed eggplant to sauce. Squeeze lemon over dish and sprinkle with parsley before serving.
Recipes related to Lebanese-Style Stuffed Eggplant:
Dolma | Stuffed zucchini (kousa mahshi) | Lamb Stuffed Vine Leaves | Stuffed Grape Leaves | Lamb Stuffed Cabbage Rolls | Stuffed Potato with Tomato Sauce | Kousa Mehshi
Wednesday, March 18, 2015
Preparation time 30 mn
Cooking time 5 mn
For the flat bread dough
2 cups all-purpose-flour
2 tsp dried yeast
½ tsp salt
1½ cup warm water
For the filling
3/4 cup zaatar mix (pre-mixed dried thyme with sumac and sesame seeds)
1 cup Al Wadi Al Akhdar extra virgin olive oil
- To make the filling, mix zaatar and olive oil and set aside.
- To make the dough, sift the flour, yeast, sugar and salt in the bowl of an electrical robot and mix for 10-12mn on a low speed adding water gradually until the dough comes together leaving the sides of the bowl clean. It should feel smooth and elastic. Cover with cling film and leave it in a warm place for about 2 hours, till it has doubled the size.
- Pre-heat the oven to gas mark 7/220°C /425F/.
- Divide dough into 8 portions and roll each portion between your palms like a ball shape.
- On a floured working surface, knead each ball flat using a rolling pin until even and about ¼ inch thick.
- Spoon the zaatar mixture over the disk-shaped bread.
- Slide your bread on a lightly greased baking sheet and cook for about 5mn or until the dough is crispy and brown. Serve warm.
Muttabel with Za'atar-Spiced Pita Bread | Manakish Recipe | Lebanese Olive Pizza | Middle Eastern spiced lamb pizza | Moroccan Pizza | Sfiha Recipe
Monday, March 16, 2015
Recipe by Ron Shepherd
Source: Food Network
"Kibbeh is a wonderful dish from the Middle East traditionally made with lamb meat but beef is acceptable, too. I prefer it made into patties and fried in olive oil. However, it is most often found in restaurants in baked form. Serve kibbeh with tahini, a sesame seed paste."
Prep Time: 20 Minutes
Cook Time: 12 Minutes
Ready In: 32 Minutes
2/3 cup medium coarse bulgur
1 cup fresh mint leaves
1 large onion, chopped
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 pounds lean ground lamb
3 tablespoons olive oil
1. Place bulgur in a microwave-safe bowl and cover with water just to the top of the bulgur. Place in the microwave and cook on High 1 to 2 minutes until bulgur is swollen and the water is absorbed. Toss briefly and allow to stand until cool.
2. Place the mint leaves in the bowl of a food processor. Process, gradually adding onion through the feed tube, until both mint and onion are finely chopped. Stir the mint-onion mixture into the bulgur, with the cumin, allspice, salt, and pepper. Stir the bulgur mixture into the ground lamb and mix thoroughly. Using damp hands, shape the lamb mixture into small, palm-sized patties.
3. Place the olive oil in a skillet and heat over medium heat. Add the kibbeh patties and cook until outside is golden brown and center is cooked through, turning once, about 6 minutes on each side.
Photo By: LeAnna Quartuccio
Recipes related to Middle Eastern Kibbeh:
Baked Lamb Kibbeh | Kibbeh Bi Laban | Kibbeh Recipe | Kibbe | Baked Kibbe | Spicy Lamb Kebab | Shish Taouk
1½ cups dried chickpeas, soaked overnight with 1 tsp. baking powder, then drained, or two (16-oz.) cans chickpeas, drained
2 (8") pita breads, torn into 1" pieces
½ cup extra virgin olive oil
Kosher salt and freshly ground black pepper, to taste
¾ cup pine nuts
1 cup plain, full-fat yogurt
3 tbsp. minced mint
¼ tsp. paprika
2 cloves garlic, minced
3 tbsp. unsalted butter, browned
1. If using dried chickpeas, boil them in water in an 8-qt. saucepan until very tender, about 30 minutes. Drain; transfer to a shallow dish.
2. Heat oven to 400°. Toss pita with ⅓ cup oil, salt, and pepper on a baking sheet; spread into an even layer. Bake until golden and crisp, 8–10 minutes; let cool slightly and toss with chickpeas. Heat remaining oil in an 8" skillet over medium-high. Cook pine nuts until golden, 4–5 minutes; set aside. Stir yogurt, mint, paprika, garlic, salt, and pepper in a bowl; drizzle over pita mixture. Top with pine nuts; drizzle with brown butter.
Recipes related to Fattet Hummus (Chickpeas with Pita and Spiced Yogurt)
Lamb, tabouli and hummus wrap | Hummus Ma Lahma | Extra-Creamy Hummus | Grilled Veggie Hummus Wrap | Spicy Hummus: Quick Chickpea Spread | feta hummus