Tuesday, August 19, 2014

Chargrilled pumpkin and haloumi salad recipe

 
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chargrilled pumpkin and haloumi salad recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Chargrilled pumpkin and haloumi salad. 

Solve a dinner dilemma with this easy Chargrilled pumpkin and haloumi salad recipe.

To Prep 0:15 | To Cook 0:10 | INGREDIENTS 9 | DIFFICULTY EASY | SERVINGS 4

Ingredients

Olive oil cooking spray
500g jarrahdale pumpkin, peeled, thinly sliced
1/2 x 250g packet haloumi cheese, sliced
150g baby spinach
1/2 cup walnuts
2 tablespoons sunflower seeds
1/4 cup torn fresh flat-leaf parsley leaves
1 tablespoon red wine vinegar
1 tablespoon olive oil


Method
 

Step 1
Spray a chargrill with oil. Heat over medium heat. Cook pumpkin for 3 to 4 minutes each side or until tender. Transfer to a bowl. Cook haloumi for 1 minute each side or until golden.

Step 2
Add haloumi, spinach, walnuts, sunflower seeds and parsley to pumpkin. Whisk vinegar and oil together in a jug. Season with pepper. Drizzle over pumpkin mixture. Toss gently to combine. Serve.

Notes

Serve with grilled chicken or beef kebabs.

Nutrition

Energy 1236kJ
Fat saturated 5.00g
Fat Total 22.00g
Carbohydrate sugars 9.00g
Carbohydrate Total 10.00g
Dietary Fibre 5.00g
Protein 12.00g
Cholesterol 17.00mg
Sodium 919.43mg

All nutrition values are per serve.

Super Food Ideas - July 2009 , Page 34
Recipe by Kim Coverdale

Photography by Steve Brown


More from the Lebanese Recipes kitchen:

Chargrilled eggplant with mint recipe
Labenah Dip Recipe
Lebanese Grilled Eggplant Dip Recipe  
Chunky hummus dip recipe  
Smoky Eggplant & White Bean Dip with Pita Crisps Recipe
Cucumber & yoghurt dip recipe  

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Chargrilled eggplant with mint recipe



Eggplant and mint are perfectly paired in this tasty side dish.

To Prep 0:15 | To Cook 0:15 | INGREDIENTS 8 | DIFFICULTY EASY | SERVINGS 8
 

Ingredients
 

600g Lebanese eggplants, thinly sliced lengthways
Olive oil, to brush
60ml (1/4 cup) extra virgin olive oil
2 tablespoons fresh lemon juice
3 teaspoons finely grated lemon rind
1 loaf ciabatta, halved horizontally
1/2 cup fresh mint leaves, torn
300g fresh ricotta, crumbled


Nutrition
 

Energy 945kJ
Fat saturated 4.00g
Fat Total 13.00g
Carbohydrate Total 19.00g
Dietary Fibre 2.50g
Protein 7.50g 


Method
 

Step 1
Preheat a barbecue grill or chargrill on medium. Brush both sides of the eggplant with olive oil. Cook for 2-3 minutes each side or until tender. Transfer to a large bowl.

Step 2
Add the extra virgin olive oil, lemon juice and lemon rind to the eggplant. Toss to combine. Season with salt and pepper.

Step 3
Preheat grill on high. Toast the ciabatta under the grill for 3-4 minutes each side or until golden. Cut into large pieces.


Step 4
Add mint and ciabatta to the eggplant mixture and combine. Transfer to a serving platter. Top with the ricotta to serve.

Notes

Make it ahead: Prepare this recipe to the end of step 1 up to 1 day ahead. Cover and store in the fridge. Remove from the fridge 1 hour before serving. Continue from step 2, 15 minutes before serving. 


Australian Good Taste - August 2009 , Page 88
Recipe by Alison Roberts

Photography by Steve Brown
 

More from the Lebanese Recipes kitchen:

Labenah Dip Recipe
Lebanese Grilled Eggplant Dip Recipe
Chunky hummus dip recipe  
Smoky Eggplant & White Bean Dip with Pita Crisps Recipe
Cucumber & yoghurt dip recipe  
Beetroot, mint and coriander dip recipe 

Save and share Chargrilled eggplant with mint recipe

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Wednesday, August 13, 2014

Couscous tabouli and beef salad recipe

 
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Couscous tabouli and beef salad recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Couscous tabouli and beef salad. 

Packed with healthy ingredients, this beef couscous salad makes a simple yet satisfying mid-week meal.

To Prep: 0:30 | To Cook: 0:10 | INGREDIENTS: 14 | DIFFICULTY: EASY | SERVINGS: 4


Ingredients

1 cup chicken stock
1 cup couscous
1 tablespoon olive oil
1/3 cup firmly-packed raisins
300g beef eye fillet
1 Lebanese cucumber, cut into 1cm pieces
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh flat-leaf parsley leaves
1/4 cup pine nuts, toasted
420g can chickpeas, drained, rinsed
3 hard-boiled eggs, roughly chopped

Lemon yoghurt dressing

1/2 cup natural yoghurt
1 tablespoon lemon juice
1 tablespoon olive oil


Method

Step 1
Make dressing: Combine ingredients in a bowl. Add 1 tablespoon of cold water. Stir until pouring consistency, adding more water if required. Season with salt and pepper.

Step 2
Bring stock to the boil in a saucepan over high heat. Place couscous in a large, heatproof bowl. Add 1 teaspoon of oil, raisins and stock. Cover and stand for 3 to 4 minutes or until liquid is absorbed. Stir with a fork to separate grains.

Step 3
Heat remaining oil in a large frying pan over high heat. Cook beef for 5 to 6 minutes each side for medium or until cooked to your liking. Remove to a plate. Cover and set aside for 10 minutes to rest.

Step 4
Meanwhile, add cucumber, mint, parsley, pine nuts, chickpeas and egg to couscous. Thinly slice beef. Add to couscous mixture. Toss to combine. Spoon onto plates. Drizzle with dressing. Serve.

Super Food Ideas - November 2007 , Page 60
Recipe by Kathy Knudsen

Photography by John Paul Urizar  


More from the Lebanese Recipes Kitchen:

Cracked wheat and parsley salad (Tabooleh) Recipe  
How to Make Tabbouleh Salad
Spring fattoush
Chickpea and prawn fattoush  
Cumin lamb with tomato, cucumber and goats feta    
Lebanese Lentil Salad with Garlic, Cumin, Mint, and Parsley  

Save and share Couscous tabouli and beef salad recipe

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Tuesday, August 12, 2014

Chicken and pumpkin tagine recipe


 The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken and pumpkin tagine recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Chicken and pumpkin tagine. 

Moroccan flavours come to life in this delicious chicken and pumpkin tagine, a great entertaining dish which is perfect for feeding a hungry crowd.

To Prep 0:20 | To Cook 0:50 | INGREDIENTS 15 | DIFFICULTY EASY | SERVINGS 6

Ingredients

100 ml extra virgin olive oil
4 (1kg) Coles RSPCA approved chicken breast fillets, cut into 3cm pieces
40g butter
1 large brown onion, thinly sliced
2 teaspoons ground cinnamon
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground ginger
2 cups chicken stock
800g butternut pumpkin, peeled, cut into 3cm pieces
300g green beans, trimmed, halved
2 tablespoons currants
1/4 cup pitted dates, chopped
2 cups couscous
1/4 cup slivered almonds, lightly toasted, to serve 


Method   

Step 1
Heat 1 tablespoon oil in a large, heavy-based saucepan over medium-high heat. Cook chicken, in batches, for 5-6 minutes or until browned. Transfer to a plate.
   

Step 2
Add 1 tablespoon of the remaining oil and half the butter to the pan. Cook onion and spices for 5 minutes or until onion softens. Return chicken and any juices to the pan. Add stock and pumpkin. Bring to the boil. Reduce heat to low. Cover and simmer for 30 minutes or until chicken and pumpkin are tender. Add beans in the last 5 minutes of cooking. Stir in currants and dates.
   

Step 3
Meanwhile, place 2 cups water and remaining oil in a saucepan. Season with salt. Bring to the boil over high heat. Remove from heat. Add couscous, stirring constantly. Cover and stand for 2-3 minutes. Add remaining butter. Heat over low heat for 3 minutes. Use a fork to separate grains.
   

Step 4
Top tagine with almonds. Serve with couscous.


Coles - February 2014  


More from the Lebanese Recipes Kitchen: 

Lamb shank tagine recipe
Slow cooked beef tagine recipe
Authentic Moroccan lamb tagine recipe 
Chicken Tagine With Olives Recipe 
Lamb and quince tagine recipe 
Okra & Chickpea Tagine Recipe 

Save and share Chicken and pumpkin tagine recipe

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Lamb shank tagine recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb shank tagine Recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Lamb shank tagine.   

A traditional tagine is not a necessity - a heavy-based, cast-iron casserole dish is perfect for cooking this fragrant North African classic.

To Prep 0:05
To Cook 2:15
INGREDIENTS 13
DIFFICULTY EASY
SERVINGS 4


Ingredients

1 tablespoon olive oil
2 brown onions, coarsely chopped
2 garlic cloves, crushed
1 tablespoon ground ginger
2 teaspoons ground cumin
2 teaspoons sweet paprika
4 lamb shanks
4 cups (1L) beef stock
400g can chopped tomatoes
1/2 cup (80g) pitted kalamata olives
150g fresh dates
Couscous, to serve
Preserved lemons, to serve

Method

Step 1
Preheat oven to 150°C. Heat the oil in a large flameproof casserole dish over high heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion is soft. Add the ginger, cumin and paprika and cook for 1 minute or until aromatic. Add the lamb, beef stock and tomatoes and bring to the boil. Remove from heat.

Step 2
Cover and bake for 2 hours or until lamb is very tender and falling off the bone. Add the olives and dates and set aside, covered, for 5 minutes or until heated through.

Step 3
Prepare couscous according to packet instructions. Serve tagine with couscous and preserved lemons (see related recipe), if desired.

Nutrition

Energy 1670kJ   
Fat saturated 5.00g
Fat Total 18.00g   
Carbohydrate sugars 19.00g
Carbohydrate Total 24.00g   
Dietary Fibre 6.00g
Protein 33.00g   
Cholesterol 94.00mg
Sodium 1263.17mg   

All nutrition values are per serve.

Notebook: - June 2008 , Page 28
Recipe by Sarah Hobbs

Photography by Steve Brown 


More from the Lebanese Recipes Kitchen:  

Slow cooked beef tagine recipe 

Authentic Moroccan lamb tagine recipe 
Chicken Tagine With Olives Recipe 
Lamb and quince tagine recipe 
Okra & Chickpea Tagine Recipe 
Cauliflower and potato tagine recipe 

Save and share Lamb shank tagine recipe

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Sunday, August 10, 2014

Pickled Eggplant Recipe

Photo: Pickled Eggplant Recipe (Chef Osama)

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Pickled Eggplant Recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Pickled Eggplant. 

Ingredients

½ kg egg plant (small size)
3 garlic cloves
1 red hot pepper
¾ tsp salt
1 celery stick
1 TBSP lemon juice
½ cup white vinegar

Method

- Wash eggplant and boil for 10 minutes, keep small quantity of boiled water aside.
- Smash garlic, pepper, salt, and celery properly in a mortar and pastel until paste.
- Mix lemon juice with garlic paste.
- Cut eggplant from one side longitudinally, stuff with the mixture, put in a glass jar or a pot.
- Stir the rest of the mixture with vinegar and the boiled water, season with salt and pepper. Pour the mixture over the egg plant and leave for a day in the fridge.
 

Source: Chef Osama (The Good Taste Company)

More from the Lebanese Recipes Kitchen: 

Pickled Turnip Recipe
Pickled Tomato
Zucchini & Mustard Pickles Recipe  
Kabees lifet (Pickled Turnips)
Kabees Mshakkal
Pickled vegetable salad


Save and share Pickled Eggplant Recipe

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Pomegranate molasses

Pomegranate molasses is actually a concentrated form of pomegranate syrup, not really molasses. It is made by boiling down the juice of a tart variety of pomegranate to form a thick, dark red liquid. It is used in Iranian cuisine Khoresh Fesenjān, Turkish pilaf and shepherd's salad. It is called dibs rumman in Arabic, nar ekşisi in Turkish, narşərab in Azerbaijani language. Read more...

Use this tangy syrup in salad dressings, tagines, drinks or drizzled over desserts.

Step 1


Process pomegranate arils in a food processor until crushed. Strain through a fine sieve into a jug, pressing with back of a spoon to release the juice (you will need 1 cup)

Step 2


Combine the juice with 1/4 cup caster sugar and 1 tbs lemon juice in a medium saucepan. Stir over low heat until sugar dissolves. Increase heat to medium.

Step 3


Bring to a simmer. Cook for 20 minutes or until mixture is syrupy and has reduced to 1/4 cup. Set aside to cool. Pour into an airtight jar. Store in the fridge.

Serving suggestion:

Heat a chargrill pan on high. Cut 180g haloumi into 1cm thick slices. Brush with 2tsp olive oil. Cook for 1 minute each side or until golden brown. Transfer to a serving platter. Drizzle with 2 tsp pomegranate molasses. Sprinkle with 2 tbs coarsely chopped walnuts and 1/2 cup pomegranate arils. Sprinkle with mint leaves.

Source
Taste Magazine - April 2014 , Page 122

Author
Sarah Hobbs

More from the Lebanese Recipes Kitchen:

Grape Leaves with Pomegranate Molasses Recipe
Lamb and pistachio pizzas with pomegranate molasses recipe
Pomegranate Molasses Salad Recipe
Kibbeh with Caramelized Onions and Pomegranate Molasses Drizzle Recipe
Chicken Liver with Pomegranate Molasses
Persian Pomegranate and Pistachio Meatball Recipe

Save and share Pomegranate molasses recipe

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