Sunday, April 20, 2014

Persian Pomegranate and Pistachio Meatball Recipe


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

By magy-sh
Adopted from food.com

Total Time: 27 mins
Prep Time: 12 mins
Cook Time: 15 mins


Delicious , aromatic and tasty meal . comes from the heart of Iran , the taste that makes you fly !!!

Ingredients:

Yield: 24

For the Meatballs

1 small onion, completely chopped
1 1/2 cups raw pistachios
1/4 cup breadcrumbs
2 cups fresh parsley, chopped
1 cup fresh tarragon, chopped
1 cup fresh cilantro, chopped
1 tablespoon fresh lime juice
1 teaspoon red pepper flakes
1 teaspoon fresh ground black pepper
1 tablespoon ground cumin
1 teaspoon salt
2 lbs ground lamb
1 egg
1/2 cup canola oil or 1/2 cup olive oil

For the Glaze

3/4 cup pomegranate molasses
1/4 cup honey or 1/4 cup grape molasses
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon red pepper flakes

For the Garnish

2 tablespoons chopped pistachios
1 sprig basil
mixed sprouts
mint
1 cup fresh pomegranate

Directions:

1 To make the meatballs: Pulse all the ingredients, except the meat and egg, in a food processor until you have a grainy paste.
 

2 Transfer to a large mixing bowl and add the meat and egg. Lightly knead with your hands for a few minutes (do not over mix).
 

3 Cover and place in the refrigerator for 30 minutes and up to 24 hours.
 

4 Preheat the oven to 500?F. Generously oil a wide, nonreactive baking dish (wide enough to fit 24 meatballs, about 12x14 inches) and set aside.
 

5 Remove the paste from the refrigerator and shape into bite-sized balls (about 1 1/2 tablespoons each, you can use an ice cream scoop) and place the meatballs in the baking dish and brush well with oil. Bake in the oven for 10 minutes.
 

6 Meanwhile, in a mixing bowl combine all the ingredients for the glaze. It is important that you taste the glaze and be sure that it has a good balance between sweet and sour—add more honey if the pomegranate molasses you have used is too sour.
 

7 Reduce the oven to 400?F. Glaze the meatballs and bake for another 5 minutes to infuse them with the flavor of the pomegranate. Adjust seasoning to taste. If too sour add more honey; if too sweet add more pomegranate molasses. Keep warm in the oven until ready to serve.
 

8 Place the meatballs with its sauce in deep serving dish and garnish.
 

More recipes from the Lebanese Kitchen:
 
Meatball Sandwiches Recipe 
Meatball Stew (Dawood Basha) 
Meatball & Tabouli Wrap 
Lebanese Lamb Meatball and Rice Soup Recipe 
Moroccan lamb meatballs with harissa & couscous recipe 
Moroccan meatballs with couscous recipe

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Saturday, April 19, 2014

Pistachio, Lamb, and Beef Burgers Recipe

Photo: Maren Caruso; Styling: Nissa Quanstrom

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

Arabic spices meet the Persian touch of pistachios in the kefta (skewered ground meat) at Mamnoon in Seattle, where the food combines the owners' Syrian, Lebanese, and Persian heritage with chef Garrett Melkonian's Armenian background. We opted for an easier version: burgers.

Yield: Serves 4
Total: 40 Minutes


Ingredients

1/2 cup salted roasted pistachios
3/4 cup coarsely chopped onion, plus 4 onion slices (1/4 in. thick)
1 large egg white, whisked to blend
1/2 pound ground lamb
1/2 pound ground beef
1 tablespoon baharat* (Arabic spice blend)
2 teaspoons black pepper
4 to 5 tsp. Aleppo pepper*, divided
1 1/4 teaspoons kosher salt
3 cups cherry or pear tomatoes (any color)
1/4 cup mayonnaise
1 1/2 teaspoons lemon juice
2 teaspoons olive oil
4 hamburger buns, split
Butter lettuce leaves

Preparation

1. Soak 8 bamboo skewers (8 in.) in water for half an hour.

2. Heat a grill to medium (350° to 450°). Coarsely grind pistachios in a food processor, then pour into a bowl. Whirl chopped onion in processor until smooth and add to nuts along with egg white, meat, baharat, black pepper, 2 1/2 tsp. Aleppo pepper, and the salt. Mix with your hands. Shape into 4 patties, 1/2 in. thick.

3. Thread tomatoes lengthwise onto skewers. Combine mayonnaise, 1 to 2 tsp. Aleppo pepper, and the lemon juice and set aside. Brush onion slices with oil.

4. Grill burgers, tomatoes, and onion slices, turning once, until burgers are cooked through (6 to 8 minutes total), and vegetables are charred (3 to 5 minutes). Transfer to a platter as done. Grill buns cut side down until golden, 1 to 2 minutes.

5. Spread buns with mayo. Toss onions with a little Aleppo pepper. Build burgers with lettuce, onions, and some tomatoes from skewers; serve the rest on the side.
*Find in the spice aisle or at worldspice.com

Nutritional Information
 

Amount per serving
Calories: 598
Calories from fat: 54%
Protein: 32g
Fat: 36g
Saturated fat: 8.6g
Carbohydrate: 39g
Fiber: 6.1g
Sodium: 925mg
Cholesterol: 81mg

Sunset
FEBRUARY 2013
 

More from the Lebanese Recipes kitchen:

Spiced Beef Pockets Recipe
Mustard-Glazed Beef Skewers Recipe
Eggplant and beef hotpot recipe
Beef, pumpkin and date tagine
BBQ Beef Shish Kebab Recipe
Grilled Beef Kebabs with Yogurt-Mint Sauce and Onion Salad recipe


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Grilled Vegetable Meze Plate Recipe

Photo: Annabelle Breakey; Styling: Kevin Crafts


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

Yield: Serves 4

Ingredients

1/4 cup extra-virgin olive oil, divided 


1 tablespoon minced garlic
Juice of 1 lemon, divided
1/2 teaspoon kosher salt
About 1 1/2 lbs. green zucchini, thinly sliced lengthwise
About 1 lb. yellow zucchini, thinly sliced lengthwise
2 red bell peppers (8 oz. each), quartered and seeded 

1 large red onion, cut into 8 wedges
2 tablespoons chopped fresh oregano leaves
8 ounces hummus
1 cup mixed olives 

Pita wedges or chips

Preparation

1. Heat grill to high (450° to 550°). Mix 2 tbsp. oil, the garlic, half the lemon juice, and the salt in a large bowl. Add vegetables and toss to coat.
 

2. Grill vegetables, turning once, until softened and grill marks appear, about 10 minutes.
 

3. Divide vegetables among 4 plates. Drizzle with remaining 2 tbsp. oil and the rest of lemon juice. Sprinkle with oregano. Serve with hummus, olives, and pita.

Nutritional Information


Amount per serving

Calories: 366
Calories from fat: 61%
Protein: 9.3g
Fat: 26g
Saturated fat: 3.3g
Carbohydrate: 30g
Fiber: 8.9g
Sodium: 928mg
Cholesterol: 0.0mg

Joel Hash, San Francisco, Sunset
JUNE 2011
 

More from the Lebanese Recipes Kitchen:

Lebanese Grilled Eggplant Dip Recipe
Homemade Cheese Recipe
Grape Leaves with Pomegranate Molasses 
Baba Ghanouj – Roasted Eggplants With Garlic and Tahini
Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish
Arabic Lamb and Potato Pie


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Friday, April 18, 2014

Lamb with Dates, Apricots, and Saffron over Couscous Recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes)invites you to try Lamb with Dates, Apricots, and Saffron over Couscous  Recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Lamb with Dates, Apricots, and Saffron over Couscous . 

Middle Eastern-style stews often combine meat, spices, and fruit.

Yield: 4 servings (serving size: 1 cup lamb mixture and 1/2 cup couscous)

Ingredients

1 teaspoon olive oil
1 (1-pound) boneless leg of lamb, trimmed and cubed
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 cup chopped onion
1/4 cup fresh orange juice (about 1 large orange)
6 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon saffron threads, crushed
1 1/2 cups fat-free, less-sodium beef broth
1 1/2 cups (1/4-inch-thick) slices carrot
1/2 cup dried apricots, cut into 1/4-inch-thick strips
1/2 cup halved pitted dates
2 tablespoons chopped fresh mint
2 cups hot cooked couscous

Preparation

Heat oil in a medium saucepan over medium-high heat. Add lamb, 1/4 teaspoon salt, and 1/8 teaspoon pepper to pan; sauté 8 minutes or until browned. Remove from pan.

Add onion, juice, and garlic to pan; cook until liquid evaporates, scraping pan to loosen browned bits. Stir in cumin, coriander, and saffron; cook 15 seconds. Return lamb to pan. Stir in broth; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in carrot, apricots, and dates. Cover and cook 18 minutes or until carrot is tender. Remove from heat; stir in remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, and mint. Serve over couscous.

Nutritional Information

Amount per serving

Calories: 416
Calories from fat: 16%
Fat: 7.5g
Saturated fat: 2.6g
Monounsaturated fat: 3.4g
Polyunsaturated fat: 0.5g
Protein: 29.4g
Carbohydrate: 57.7g
Fiber: 5.5g
Cholesterol: 73mg
Iron: 3.6mg
Sodium: 584mg
Calcium: 70mg

David Bonom, Cooking Light
SEPTEMBER 2007
 

More from the Lebanese Recipes Kitchen:
 
Lemon-Dill Couscous with Chicken and Vegetables Recipe 
Moroccan meatballs with herb couscous recipe 
Couscous with seven vegetables 
Lamb tagine with chickpeas recipe 
Beef, pumpkin and date tagine 
Moroccan Lamb Tagine

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Turkish Cucumber and Mint Soup Recipe


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

This yogurt-based soup—similar to cacik—is seasoned with Aleppo pepper, a chile grown in Syria and Turkey that has a smoky note.

Yield: Serves 5
Total: 30 MinutesIngredients

2 pounds (2 to 3) English cucumbers, peeled, seeded, and cut into chunks
2 garlic cloves, minced
1/4 cup lemon juice
2 tablespoons extra-virgin olive oil

3 containers (7 to 8 oz. each) plain low-fat Greek yogurt
About 2 tsp. Aleppo pepper* or coarsely ground dried California chile
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup chopped fresh mint leaves, plus small whole leaves
1 tablespoon chopped fresh dill

Preparation

1. Whirl cucumbers, garlic, lemon juice, oil, and 1 container yogurt in a blender until smooth. Pour into a stainless steel bowl and whisk in remaining yogurt, 2 tsp. Aleppo pepper, the salt, and black pepper.
2. Nest bowl in ice water; stir often until cold, about 15 minutes.
3. Stir chopped mint and dill into soup just before serving. Sprinkle bowls with more Aleppo pepper, if you like, and mint leaves.
*Buy Aleppo pepper from grocery stores or worldspice.com, or buy dried California chiles in Latino markets (pulse in a food processor to grind coarsely).
Note: Nutritional analysis is per 1-cup serving.

Nutritional Information


Amount per serving

Calories: 151
Calories from fat: 33%
Protein: 12g
Fat: 5.8g
Saturated fat: 0.8g
Carbohydrate: 14g
Fiber: 1g
Sodium: 435mg
Cholesterol: 0.0mg

Sunset
AUGUST 2010

More from the Lebanese Recipes Kitchen:


Mixed Legume Soup (Maklouta) Recipe
Slow-Cooker Moroccan Lentil Soup
Lentil and Green Collard Soup
Adas bil Hamod (Lebanese Lentil Lemon Soup)
Light Lentil Soup with Minced Beef
Lebanese Lentil Soup Recipe   


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Tuesday, April 15, 2014

Coriander and Sumac Roast Chicken with Chickpeas and Hazelnuts Recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes)invites you to try Coriander and Sumac Roast Chicken with Chickpeas and Hazelnuts Recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Coriander and Sumac Roast Chicken with Chickpeas and Hazelnuts.

Ingredients from several Turkish-Mediterranean dishes at the Fillmore Street location of Troya Mediterranean Kitchen in San Francisco inspired this easy yet exotic meal. If your grocery store doesn't carry dried mint in the spice aisle, open a bag of peppermint tea.

Yield: Serves 6
Total: 1 Hour, 30 Minutes


Ingredients

2 tablespoons plus 1 tsp. ground coriander
About 3 1/2 tsp. sumac*, divided
2 teaspoons ground cumin
1 teaspoon pepper
1 1/2 teaspoons kosher salt, divided
1 whole chicken (4 to 4 1/2 lbs.), lumps of fat removed
3 tablespoons olive oil, divided
1 lemon, quartered
1 tablespoon butter
1/4 cup golden raisins
1/4 cup dried currants
1 can (14.5 oz.) chickpeas (garbanzos), rinsed
3 tablespoons coarsely chopped flat-leaf parsley
1/2 cup coarsely chopped roasted hazelnuts
Hot long-grain white rice for 6, cooked with a little dried mint
Plain whole-milk yogurt seasoned with dried mint and salt

Preparation

1. Preheat oven to 400°. Combine 2 tbsp. coriander, 2 tsp. sumac, the cumin, pepper, and 1 tsp. salt. Rub chicken with 1 1/2 tbsp. oil, then inside and out with spice mixture. Put lemon inside cavity. Set chicken, breast up, on a rack in a roasting pan. Tie legs together loosely with kitchen twine.

2. Roast chicken 45 minutes, then baste every 15 minutes or so with pan drippings until a leg joint wiggles easily and juices run clear, about 30 minutes more.

3. Heat remaining 1 1/2 tbsp. oil and the butter in a frying pan over medium heat. Add raisins, currants, 1 1/2 tsp. sumac, and remaining 1 tsp. coriander and 1/2 tsp. salt. Cook, stirring, until puffy and sizzling, 2 to 3 minutes. Stir in a splash of water, the chickpeas, and parsley and cook until hot. Stir in hazelnuts.

4. Spread rice on a platter. Arrange chickpea mixture over rice, then set chicken on top and remove twine. Serve with yogurt, the roasted lemon, and more sumac to add to taste.

*Find in the spice aisle or at worldspice.com

Note: Nutritional analysis is per serving without rice.

Nutritional Information

Amount per serving

Calories: 576
Calories from fat: 56%
Protein: 44g
Fat: 36g
Saturated fat: 8.6g
Carbohydrate: 18g
Fiber: 2g
Sodium: 585mg
Cholesterol: 164mg

Elaine Johnson, Sunset
FEBRUARY 2013

More from the Lebanese Recipes Kitchen:


Garlic Chicken Recipe
Crispy Falafel Chicken with Yogurt Salad Recipe
Stuffed Chicken Recipe
Chicken Tikka
Chicken with saffron, honey and macadamias recipe
Rice with Chicken and Tomatoes Recipe 


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Sunday, April 13, 2014

How to make salad dressing

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to watch this video about how to make salad dressing . Enjoy quick and easy Middle Eastern food recipes and learn how to make salad dressing . 


A salad dressing is typically made out of oil and vinegar and can enhance the most simplest of salads. There are many different varieties of salad dressings across the world ranging from the classic French vinaigrette to a really chilli-infused Thai-style dressing. Now, the most important thing is making sure you get the quantities right; you need 3 parts to one part vinegar.

So what I'm going to do now is show you how to make a really simple all-purpose salad dressing. The first thing that you need to do is to take a sterilised jar - you can use a jam jar or one of these clip and seals which is really handy to pop into the  fridge after. I'm going to take a teaspoon of Dijon mustard and put that straight in the jar. Then add 30ml of white wine vinegar. Now you could also use a balsamic vinegar, red wine vinegar or even a cider vinegar.

And now I'm going to add 90ml of extra virgin olive oil. Other oils you could use are groundnut, vegetable or even sesame oil. Now, at this stage, you just need to season it with a bit of salt and a pinch of pepper.

Now that is a simple dressing ready to go. You could always add some more flavour before you give it a shake such as herbs like fresh chives or fresh parsley, or even for a bit of a kick with some garlic and chilli. Now all you need to do is clip this down and give it a good old shake.

So as you can see, all the ingredients have really thoroughly mixed together and because it's already in a jar, you can pop it straight in the fridge and lasts for around two weeks. If you don't have a sterilised jar to hand, you can always put the ingredients in a bowl and use a small whisk or a fork to bring the ingredients together.

And that is how you make a really simple salad dressing. 


From Tesco realfood 

More from the Lebanese Recipes Kitchen:

How to make chicken stock
How to make marmalade
How to make roast potatoes  
How to Make Homemade Ketchup
How to knead dough
How to Make an Easy Cheese Plate   


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