Wednesday, September 17, 2014

Grilled halloumi and sweet pepper kebabs recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Grilled halloumi and sweet pepper kebabs recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Grilled halloumi and sweet pepper kebabs.
 
Serves 4 | 10mins to prepare, 15mins marinating and 10mins to cook | 300 calories / serving 

Ingredients

250g halloumi cheese
1 large red pepper, 1 inch dice
1 large yellow pepper
2 small red onions
1 tbsp harissa paste
2 cloves garlic, peeled and crushed
1 tbsp olive oil
100g cucumber
200ml low fat natural yogurt
1 tbsp fresh chopped mint or 2 tsp dried
salt, to taste
pepper, to taste

Add a splash of colour to your summer feast with these easy veg skewers. Cubes of salted halloumi go very nicely with sweet red onions and bell peppers. Just remember to soak your skewers the night before so that they don't burn!

Remove the halloumi cheese from the packet. Drain off water and pat it dry using kitchen paper. Slice into bite-sized cubes and put into a mixing bowl. Halve and de-seed the peppers and cut into bite-sized pieces. Peel the onions and cut each one into six wedges.

Add the vegetables to the bowl with the harissa paste and garlic. Stir in the olive oil, combining everything thoroughly and leave to marinate for at least 15 minutes.

To make a sauce, prepare the the cucumber by peeling, halving and de-seeding it first. Then chop the flesh.

Add the yogurt, mint and seasoning, stirring until it has fully combined. Cover and put into the refrigerator until ready to serve.

Thread the cheese and vegetables onto four skewers and grill under a medium hot heat, turning occasionally, for 8 minutes, or until peppers begin to char. Serve with the sauce.
 

From Tesco Real Food

More from the Lebanese Recipes Kitchen:
  
Paprika lamb kebab wraps
Chicken Kebab Salad 
Shish Taouk (Chicken Kebab Recipe) 
Moroccan Beef Kebab Skewers 
BBQ Beef Shish Kebab 
Doner kebab
  
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Roasted carrots with Middle Eastern spices recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Roasted carrots with Middle Eastern spices recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Roasted carrots with Middle Eastern spices. 

 This delicious carrot dish adds Middle Eastern flavour to your root vegetables with a warming mix of spices and seeds.

Serves 4 | 15 mins to prepare and 25 mins to cook | 194 calories / serving

 Ingredients

large bunch bushy top carrots
2 tbsp extra virgin olive oil
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground fennel
1/2 tsp sesame seeds
1 tbsp honey
2 handfuls wild rocket
1 lemon, quartered
50g (2oz) goat’s cheese

Preheat the oven to gas 6, 200°C, fan 180°C. Cut off most of the green carrot tops, leaving about 2·5cm (1in) remaining. Slice the carrots in half, lengthways. Toss with the olive oil, spices and seeds, then arrange in a single layer on a baking tray. Season well. Roast for 20 minutes, then drizzle with the honey and cook for 5 minutes more, until the edges are golden.

Arrange the carrots and rocket in
 a serving dish. Crumble over the goat’s cheese and serve with the lemon wedges.   


From Tesco Real Food

More from the Lebanese Recipes Kitchen:

Middle Eastern Carrot Salad
Chickpea, Carrot & Parsley Salad
Moroccan chicken, carrot and chickpea soup 
Chicken and carrot tagine 
Carrot Soup 
Moroccan lamb with carrot mash
 
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Sunday, September 14, 2014

Fried haloumi with mint and lemon recipe

 
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Fried haloumi with mint and lemon recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Fried haloumi with mint and lemon. 

To Prep 0:10 
To Cook 0:15
INGREDIENTS 6
DIFFICULTY SUPER EASY
SERVINGS 8

Ingredients

40g (1/4 cup) plain flour
2 x 250g pkts haloumi, drained, cut crossways into 1cm-thick slices
125ml (1/2 cup) olive oil
2 tablespoons finely chopped fresh mint
1 tablespoon olive oil, extra
Lemon wedges, to serve

Method

Step 1
Place the flour on a plate. Coat haloumi in flour and shake off any excess.

Step 2
Heat the oil in a large frying pan over high heat. Add half the haloumi and cook for 2-3 minutes each side or until light golden brown. Transfer to a serving platter. Repeat with remaining haloumi.

Step 3
Sprinkle the haloumi with mint and drizzle with extra oil. Serve immediately with lemon wedges, if desired.

Nutrition

Energy 1327kJ    
Fat saturated 10.00g
Fat Total 27.00g    
Carbohydrate sugars 1.00g
Carbohydrate Total 5.00g    
Dietary Fibre -
Protein 14.00g    
Cholesterol 33.00mg
Sodium 1812.73mg  


Australian Good Taste - April 2006 , Page 42
Recipe by Yianni Sourris

Photography by Chris Court


More From the Lebanese Recipes Kitchen:

Chargrilled pumpkin and haloumi salad
Haloumi, tomato, cucumber and mint salad 
BBQ haloumi skewers and Mediterranean vegetables 
Lentil and haloumi salad 
Homemade Haloumi Cheese in an Hour 
Zucchini and haloumi fritters with dill yoghurt dressing

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Saturday, September 13, 2014

Felafel and tabouli wraps recipe

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

For a healthy weeknight meal, you can rely on these Middle Eastern wraps with felafel, hummus and tabouli.

To Prep 0:35
To Cook 0:10
INGREDIENTS 11
DIFFICULTY CAPABLE COOKS
SERVINGS 4
Ingredients

200g packet felafel mix (see note)
vegetable oil, for shallow-frying
4 sheets lavash bread or mountain bread
1/3 cup hommus dip

Tabouli

1/4 cup burghul (cracked wheat)
1 cup flat-leaf parsley leaves, chopped
1/4 cup mint leaves, chopped
1 tomato, chopped
1/2 small white onion, finely chopped
2 teaspoons olive oil
1/2 lemon, juiced

Method

Step 1
Make tabouli: Place burghul in a small bowl. Cover with cold water. Stand for 15 minutes. Drain. Use the back of a large metal spoon to press out excess water. Transfer burghul to a large bowl. Add parsley, mint, tomato, onion, olive oil and 2 tablespoons lemon juice. Mix until well combined. Season with salt and pepper.

Step 2
Meanwhile, make felafel following packet directions. Shape mixture into 16 balls. Pour enough vegetable oil into a non-stick frying pan to cover base. Heat over medium heat until hot. Cook felafel, in batches, turning often, for 4 minutes or until lightly golden all over and heated through. Drain on paper towel.

Step 3
Spread each lavash with 1 tablespoon hommus. Spoon one-quarter of tabouli along 1 short end of 1 sheet lavash bread. Top with 4 felafel. Season with salt and pepper. Roll up firmly. Repeat with remaining lavash, hommus, tabouli and felafel. Serve.

Notes

Felafel mix is available from the health food section of your supermarket. Shortcut: You can buy tabouli from the deli section of the supermarket, but it's cheaper to make yourself.

Super Food Ideas - November 2006 , Page 60
Recipe by Emma Braz

Photography by Steve Brown  


More from the Lebanese Recipes Kitchen:

Hummus and Grilled Vegetable Wrap  
Meatball & Tabouli Wrap
Falafel and hommus wrap
Falafel with Tabouli, Harissa and Sauce
Falafel with Garlicky Tahini Sauce
Falafel in Pita with Yogurt Sauce

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Thursday, September 11, 2014

Haloumi, tomato, cucumber and mint salad recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Haloumi, tomato, cucumber and mint salad recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make  Haloumi, tomato, cucumber and mint salad. 

Ingredients

1/2 cup burghul (cracked wheat)
1 cup boiling water
1 barbecued chicken, skin and bones discarded, meat shredded
100g roasted red capsicum, thinly sliced
1 small red onion, halved, thinly sliced
400g can chickpeas, drained, rinsed
3 cups flat-leaf parsley leaves, chopped
1 cup mint leaves, roughly chopped
1/4 cup extra-virgin olive oil
2 lemons, juiced 


Method

Step 1
Place burghul in a heatproof bowl and pour over boiling water. Stir to combine. Stand, uncovered, for 10 minutes. Drain well, pressing to remove as much liquid as possible. Transfer burghul to a large bowl.

Step 2
Add chicken, capsicum, onion, chickpeas, parsley, mint, oil and 1/3 cup lemon juice to burghul. Season with salt and pepper. Toss to combine. Spoon salad into bowls and serve.

Nutrition

Energy 2814kJ    
Fat saturated 6.00g
Fat Total 27.00g    
Carbohydrate sugars 4.00g
Carbohydrate Total 26.00g    
Dietary Fibre 10.00g
Protein 77.00g    
Cholesterol 233.00mg
Sodium 325.07mg    

Super Food Ideas - March 2007 , Page 73
Recipe by Jenny Fanshaw

Photography by Mark O'Meara  


Earn your stripes with a salad of chargrilled haloumi and sweet cherry tomatoes topped with balsamic dressing.

To Prep 0:10 | To Cook 0:05 | INGREDIENTS 7 | DIFFICULTY EASY | SERVINGS 8

Ingredients

200g haloumi, thickly sliced crossways, halved diagonally
2 tablespoons extra virgin olive oil
4 Lebanese cucumbers, ends trimmed
1 x 250g punnet cherry tomatoes, halved
1 x 250g punnet golden grape tomatoes, halved
1/2 cup small fresh mint leaves
1 tablespoon balsamic vinegar

Method

Step 1
Preheat a barbecue grill or chargrill on medium. Lightly brush the haloumi with a little of the oil. Season with pepper. Cook on grill for 1-2 minutes each side or until golden brown and heated through.

Step 2
Use a vegetable peeler to slice the cucumber lengthways into thin ribbons. Place on a serving platter. Add the haloumi, combined tomato and mint and toss to combine.

Step 3
Combine the vinegar and remaining oil in a screw-top jar and shake until well combined. Season with salt and pepper. Drizzle over the salad to serve.

Notes

Make this recipe just before serving.

Nutrition

Energy 490kJ    
Fat saturated 3.50g
Fat Total 9.00g    
Carbohydrate Total 3.00g    
Dietary Fibre 1.50g
Protein 6.00g    
   
Australian Good Taste - December 2006 , Page 103
Recipe by Sarah Hobbs

Photography by Chris Chen

More from the Lebanese Recipes Kitchen:

Chargrilled pumpkin and haloumi salad
Couscous tabouli and beef salad
Cracked wheat and parsley salad (Tabooleh)
How to make salad dressing
How to Make Fattoush Salad
Lebanese Fattoush Salad with Grilled Chicken

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Sunday, September 7, 2014

Barbecued lamb with Lebanese garlic sauce recipe



The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Barbecued lamb with Lebanese garlic sauce recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make  Barbecued lamb with Lebanese garlic sauce. 

To Prep 0:30
To Cook 0:50
INGREDIENTS 16
DIFFICULTY EASY
SERVINGS 6

Ingredients
1.5kg boned lamb shoulder
2 teaspoons allspice
1/3 cup olive oil
1 baby cos lettuce heart, trimmed, leaves separated
400g tomato medley mix, halved
1 Lebanese cucumber, halved, sliced
1/2 small red onion, thinly sliced
1/2 cup torn fresh mint leaves
1/4 cup lemon juice
Lebanese bread, warmed, to serve

Lebanese garlic sauce
6 garlic cloves, peeled, roughly chopped
1 teaspoon sea salt
1/4 cup lemon juice
1 egg white
1 cup rice bran oil
2 tablespoons iced water

Method

Step 1
Place lamb in a shallow glass or ceramic dish. Add allspice and 1/4 cup oil. Rub to coat lamb all over. Cover. Refrigerate for 2 hours, if time permits.

Step 2
Make Lebanese garlic sauce: Place garlic, salt and 1 tablespoon lemon juice in a food processor. Process, scraping down sides often, until garlic is finely chopped. Add egg white. Process until smooth. With motor operating, gradually add half the oil in a slow steady stream. Then gradually add remaining lemon juice in a slow steady stream, followed by remaining oil. Gradually add iced water. Process until mixture is white and fluffy. Spoon into a bowl. Cover. Refrigerate until required.

Step 3
Preheat a barbecue chargrill (with hood) on medium-low. Cook lamb, fat-side down, for 15 minutes. Turn lamb. Cook, with barbecue hood closed, for 30 to 35 minutes for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Stand for 10 minutes.

Step 4
Combine lettuce, tomato, cucumber, onion and mint in a bowl. Place lemon juice and remaining oil in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Drizzle dressing over salad. Toss to combine.

Step 5
Slice lamb. Serve with salad, Lebanese bread and garlic sauce.

 Notes

Cook's note: The garlic sauce makes double the amount you'll need, but can't be halved because of the egg white.

Lebanese garlic sauce: This Lebanese garlic sauce is known as toum, the Arabic word for garlic. It's particularly good with chicken, but also works with meat and vegetables.

Preparation time excludes 2 hours refrigeration time.

Nutrition

Energy 3660kJ    
Fat saturated 12.90g
Fat Total 46.20g    
Carbohydrate Total 52.20g    
Dietary Fibre 4.70g
Protein 59.80g    
Cholesterol 167.00mg
Sodium 880.00mg    

All nutrition values are per serve.
Super Food Ideas - August 2013 , Page 14
Recipe by Claire Brookman

Photography by Andrew Young  


More from the Lebanese Recipes kitchen:


Chargrilled pumpkin and haloumi salad recipe
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

Save and share  Barbecued lamb with Lebanese garlic sauce recipe

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Monday, September 1, 2014

Lamb tagine with couscous recipe


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

Serves: 6
Takes: 25 mins to prepare and 1 hr 30 mins to cook
635 calories / serving


Ingredients

1tbsp olive oil
2 large onions, thinly sliced
1tbsp coriander seeds, crushed
1tbsp ground cumin
1kg (2lb) cubed lamb neck or shoulder
thumbnail-sized chunk of root ginger, finely chopped
3 garlic cloves, finely chopped
salt
pepper
1tbsp honey
1 large jar tomato passata
1 bunch fresh coriander leaves, chopped

For the mint couscous
300g (10oz) couscous
400ml (14fl oz) chicken stock
knob butter
1 pomegranate
1 bunch fresh mint, chopped

Preheat the oven to gas 4, 180°C, fan 170°C.

In a large heavy-bottomed casserole dish, heat the oil and lightly brown the onions, ginger and spices for 10 minutes. Add the remaining tagine ingredients, except the chopped coriander leaves, to the casserole, mix well and bring to the boil on the hob. (Don’t brown the lamb before adding to the casserole.)

Once boiling, cover the top with a piece of greaseproof paper and then with the casserole’s lid. Place in the preheated oven and cook for 1½ hours. At the end of this time, lower the oven to gas ¼, 110°C to keep the tagine warm.

Prepare the couscous: put it in a heatproof bowl and add the stock with the knob of butter. Stir well, cover with a sheet of greaseproof paper and set aside for 5 minutes.

Deseed the pomegranate, putting the seeds into a bowl together with any excess juice. Add these and the chopped mint to the couscous. Stir the chopped coriander into the lamb tagine and serve on top of the couscous.

*Inspired by Sian W. featured in the Realfood Cookbook  


More from the Lebanese Recipes kitchen:


Chicken and pumpkin tagine 
Lamb shank tagine 
Slow cooked beef tagine  
Chicken Tagine With Olives
Lamb tagine with chickpeas 
Authentic Moroccan lamb tagine 

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