Monday, April 7, 2014

Lamb Chops with Tahini Sauce Recipe - How to make Lamb Chops with Tahini Sauce




The Lebanese Food Kitchen, the home of cooking delicious Lebanese food recipes, invites you to try Lamb Chops with Tahini Sauce  Recipe. Enjoy the traditional Lebanese family cuisine and learn how to make Lamb Chops with Tahini Sauce .

Yield: 4 Servings

Ingredients

TAHINI SAUCE:
1/4 cup jarred sesame tahini, well stirred
3 tablespoons fresh lemon juice
1 clove garlic, pressed or very finely chopped
1/4 teaspoon ground cumin
Salt

LAMB:
4 shoulder blade lamb chops
1 tablespoon vegetable oil

Preparation

Make tahini sauce: Whisk together tahini, 1/4 cup water, lemon juice, garlic, cumin and 1/2 tsp. salt.

Make lamb: Sprinkle chops on both sides with salt. Warm vegetable oil in large skillet over medium-high heat. Add chops and sauté until browned on both sides, about 10 to 15 minutes total for medium-rare. Drizzle chops with tahini sauce and serve.

All You
OCTOBER 2008


More Lebanese Food Recipes: 

Mnazzalet Bathenjan Recipe
Lebanese Chicken Recipe
Grilled Lebanese Flatbread
Pita bread
Open meat and tomato pies (Sfiha)
Felafel

Monday, March 31, 2014

Date Fingers Recipe


The Lebanese Food Kitchen, the home of cooking delicious Lebanese food recipes, invites you to try Date Fingers Recipe. Enjoy the traditional Lebanese family cuisine and learn how to make Date Fingers.

Duration : 10 Min

Ingredients

The Dough
3     Cups     Flour
1     Tablespoon     Instant Yeast
1     Tablespoon     Sugar
1     Teaspoon     Baking Powder
1/4     Teaspoon     Salt
1/4     Teaspoon     Cinnamon
1/2     Cup     Corn Oil
3/4     Cup     Warm Water

The Filling
500     Gram     Date Paste
1     Tablespoon     Butter Or Ghee
1     Teaspoon     Cinnamon

Topping
1     Large     Egg
1/4     Teaspoon     Vanilla Extract
1/4     Cup     Roasted Sesame
1/4     Cup     Sliced Almonds

Preparation

1. In a stand mixing bowl, put 2 ½ cups of the flour. Add the yeast, sugar, baking powder, salt, cinnamon, oil and water. Fit the dough hook. Beat on slow speed until dough forms. Add the rest of the flour if the dough is too soft. Beat on low speed for 5 minutes.
2. Shape the dough into a ball. Put in slightly oiled bowl. Cover the dough with a cling film. Put in a warm place until dough doubled in size.
3. The filling: mix the date, butter and cinnamon until well mixed. Shape into 20 inches rods.
4. To form the fingers: on a slightly floured surface, roll the dough into 20 inches square. Place one date rod near the edge of the dough. Roll the dough once or twice to cover the date rod. Using a pizza cutter, cut near the dough rod. Roll the rod with your palms to smooth. Using the pizza cutter or a knife cut the filled rod into 2 inches fingers.
5. Place the date fingers in cookie sheet leaving 1 inch between them. Put in a warm place for 10-15 minutes.
6. The topping: mix the egg and vanilla extract. Brush the fingers with the egg wash. Sprinkle the sesame and almonds.
7. Fit the middle rack in the oven. Preheat oven to 350 degrees. Bake date fingers for 10 -12 minutes until golden brown  


More Lebanese Food Recipes:

Knafeh
Osmallieh Recipe
Turmeric and aniseed cake recipe
Katayef Bi Kashta Recipe
Chocolate nut halva recipe
Chocolate Mohallabiah Recipe

Saturday, March 29, 2014

Tabbouleh with Chicken and Red Pepper Recipe

Photo: Randy Mayor; Styling: Leigh Ann Ross

The Lebanese Food Kitchen, the home of cooking delicious Lebanese food recipes, invites you to try Tabbouleh with Chicken and Red Pepper Recipe. Enjoy the traditional Lebanese family cuisine and learn how to make Tabbouleh with Chicken and Red Pepper.

Use rotisserie or leftover chicken for this dish, if you like. If you're making the mixture a few hours or more in advance, store the cucumber and tomato separately and add them close to serving time to keep the salad at its best. Serve with Lemony Hummus with Spicy Whole-Wheat Pita Chips for a flavorful, Middle East–themed light lunch.

Yield: 4 servings (serving size: 1 1/4 cups)


Ingredients

1/2 cup uncooked bulgur
1/2 cup boiling water
1 1/2 cups diced plum tomato
3/4 cup shredded cooked chicken breast
3/4 cup minced fresh flat-leaf parsley
1/2 cup finely chopped red bell pepper
1/2 cup diced English cucumber
1/4 cup minced fresh mint
1 1/2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

1. Combine bulgur and 1/2 cup boiling water in a large bowl. Cover and let stand 15 minutes or until the bulgur is tender. Drain well; return bulgur to bowl. Cool.

2. Add tomato and remaining ingredients; toss well.

Marcia Whyte Smart, Cooking Light
MARCH 2009

More Lebanese Food Recipes: 


Lebanese Grilled Eggplant Dip Recipe
Labna Balls with Hazelnut Dukkah Recipe
Cucumber & Yogurt Sauce Recipe
Mnazzalet Bathenjan Recipe
Lebanese Chicken Recipe
Grilled Lebanese Flatbread

Tuesday, March 18, 2014

Lebanese Grilled Eggplant Dip Recipe

Photo: Lebanese Grilled Eggplant Dip Recipe


The Lebanese Food Kitchen, the home of cooking delicious Lebanese food recipes, invites you to try Lebanese Grilled Eggplant Dip Recipe. Enjoy the traditional Lebanese family cuisine and learn how to make Lebanese Grilled Eggplant Dip.

Serves 4

Yields 2 cups

by Judith Fertig from Fine Cooking
Issue 124

Serve this rich, smoky dip with pita chips, crackers, or crudités. If you don’t have any za’atar (a Middle Eastern spice blend), you can substitute 1/4 tsp. dried thyme.

1 large eggplant, trimmed and sliced lengthwise into 6 1/2-inch-thick slices
1 Tbs. extra-virgin olive oil; more for brushing
Kosher salt and freshly ground black pepper
1/4 cup tahini
1/4 cup Greek yogurt
3 Tbs. fresh lemon juice
1 tsp. minced garlic
1/4 tsp. za’atar
Aleppo pepper or paprika

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the eggplant slices with oil and season with salt and pepper.

Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to grill until the eggplant is tender, about 2 minutes more.

Put the eggplant in a  food processor with the tahini, yogurt, lemon juice, garlic, za’atar, remaining 1 Tbs. oil, and 1/2 tsp. salt. Pulse until well combined; there should be very small pieces of eggplant visible.

Season to taste with more salt and let sit for at least 15 minutes before serving to let the flavors meld. Garnish with a sprinkle of Aleppo pepper or paprika.

Make Ahead Tips

The spread can be made and refrigerated up to 1 day ahead.Return to cool room temperature to serve.

nutrition information (per serving):
Calories (kcal): 160; Fat (g): 13; Fat Calories (kcal): 120; Saturated Fat (g): 2.5; Protein (g): 4; Monounsaturated Fat (g): 6; Carbohydrates (g): 9; Polyunsaturated Fat (g): 4; Sodium (mg): 150; Cholesterol (mg): 5; Fiber (g): 3;

Photo: Scott Phillips


More Lebanese Food Recipes: 

Labna Balls with Hazelnut Dukkah Recipe
Cucumber & Yogurt Sauce Recipe
Mnazzalet Bathenjan Recipe
Lebanese Chicken Recipe
Grilled Lebanese Flatbread
Pita bread 

Tuesday, March 11, 2014

Labna Balls with Hazelnut Dukkah Recipe

Photo: Labna Balls with Hazelnut Dukkah Recipe


The Lebanese Food Kitchen, the home of cooking delicious Lebanese food recipes, invites you to try Labna Balls with Hazelnut Dukkah Recipe. Enjoy the traditional Lebanese family cuisine and learn how to make Labna Balls with Hazelnut Dukkah.

A delicious recipe filled with lots of flavour from 2012 MasterChef contestant Amina Elshafei.

Ingredients

1kg of Labna (found in Middle Eastern shops)

Olive oil

Dukkah

500gms of Hazelnuts roasted

1/3 cup of white sesame seeds toasted

1/3 cup of cumin seeds toasted

1/3 cup of coriander seeds toasted

1 1/2tsp salt

Method

1. To start, ensure that hazelnuts, cumin, coriander and sesame seeds are individually toaste and left to cool in separate bowls.
2. In a food processor, blitz hazelnuts to small granules however not ground.
3. In a spice grinder, blitz seeds individually to fine granules, however not fine powder such as ground spices.
4. Combine seeds, salt and hazelnuts in a bowl and mix well.
5. In a large shallow tray, pour olive oil to cover the bottom of the tray.
6. Using a tablespoon, spoon a dollop of the labna in the mixture, toss till well coated and carefully roll the labna ball into a sphere so that the dukkah has covered the ball completely.
7. Place the formed ball on the tray.
8. Repeat the process till completed.
9. Cover the coated labna balls with enough olive oil and refrigerate overnight at minimum to seal flavours.
10. Serve with flat bread and herbs.

Notes

To make labna at home, use double the amount of natural yoghurt for labna required. So for 1kg of labna you will need 2kg of natural yoghurt. Season with salt, mix and place in a cheesecloth of muslin. Tie the top and hang over a tray in the refrigerator to collect the dripping residual water for a minimum of 24 hours to release as much liquid. May take up to 36 hours to produce labna. 

More Lebanese Food Recipes: 

Cucumber & Yogurt Sauce Recipe
Mnazzalet Bathenjan Recipe
Lebanese Chicken Recipe
Grilled Lebanese Flatbread
Pita bread
Open meat and tomato pies (Sfiha)

Sunday, March 9, 2014

Cucumber & Yogurt Sauce Recipe

Photo: Cucumber & Yogurt Sauce Recipe


The Lebanese Food Kitchen, the home of cooking delicious Lebanese food recipes, invites you to try Cucumber & Yogurt Sauce Recipe. Enjoy the traditional Lebanese family cuisine and learn how to make Cucumber & Yogurt Sauce. 

Yields about 1 cup.

by John Ash from Fine Cooking
Issue 94

This flavor-packed sauce is the perfect condiment for the Middle Eastern Turkey Burgers.


1/2 cup peeled, seeded, and finely diced English cucumber
2 Tbs. finely chopped red onion
Kosher salt
1/2 cup plain whole-milk or lowfat yogurt, preferably Greek
2 Tbs. finely chopped fresh cilantro
Pinch of sugar
Pinch of cayenne or Aleppo pepper; more to taste

Combine the cucumber, onion, and 1 tsp. salt in a bowl. Let sit at room temperature for at least 20 minutes. Drain off the liquid and rinse to remove excess salt. Drain well and taste a few pieces; if it’s too salty, rinse and drain again. In a small bowl, combine the cucumber and onion with the yogurt, cilantro, sugar, and cayenne or Aleppo pepper. Let sit for 30 minutes for the flavors to develop. Season to taste with salt and cayenne.


Make Ahead Tips

This sauce can be made several hours ahead and stored in the refrigerator.

nutrition information (per serving):

Size : per 1 Tbs.; Calories (kcal): 10; Fat (g): 0.5; Fat Calories (kcal): 5; Saturated Fat (g): 0.5; Protein (g): 1; Monounsaturated Fat (g): 0; Carbohydrates (g): 0; Polyunsaturated Fat (g): 0; Sodium (mg): 70; Cholesterol (mg): 0; Fiber (g): 0; 


More Lebanese Food Recipes: 

Mnazzalet Bathenjan Recipe
Lebanese Chicken Recipe
Grilled Lebanese Flatbread
Pita bread
Open meat and tomato pies (Sfiha)
Felafel 

Middle Eastern Turkey Burgers

Photo: Middle Eastern Turkey Burgers

The Lebanese Food Kitchen, the home of cooking delicious Lebanese food recipes, invites you to try Middle Eastern Turkey Burgers Recipe. Enjoy the traditional Lebanese family cuisine and learn how to make Middle Eastern Turkey Burgers.

Serves four.

by John Ash from Fine Cooking
Issue 94

This burger gets a Middle Eastern twist from the addition of garlic, cumin, coriander, and fresh mint and parsely folded into the ground turkey. Fat is flavor, so for the best results, choose a ground turkey that's not too lean. Serve with Cucumber and Yogurt Sauce.


1-1/2 lb. ground turkey, preferably including some dark meat (93% lean)
2 medium cloves garlic
Kosher salt
1/4 cup lightly packed chopped fresh mint
1/4 cup lightly packed chopped fresh parsley
2 Tbs. olive oil
2 tsp. sweet paprika
1 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. cayenne

Gently break the meat into large pieces in a large bowl. Mince the garlic, sprinkle with 1-1/2 tsp. salt, and using the flat side of a chef's knife, smear and mash to a paste. Gently mix the garlic paste, mint, parsley, olive oil, paprika, cumin, coriander, and cayenne into the turkey. Shape the meat into 4 equal 1-inch-thick patties. Refrigerate, uncovered, for at least 20 minutes and up to 4 hours.

Prepare a medium charcoal or gas grill fire. Grill the burgers, covered with vents open, until nicely marked and just cooked through (an instant-read thermometer inserted in a burger should read 165°F), 4 to 6 minutes per side.

Serve with the Cucumber & Yogurt Sauce.

Serving Suggestions

Serve these burgers with Grilled Vegetable Salad with Feta on the side.

nutrition information (per serving):

Calories (kcal): 400; Fat (g): 26; Fat Calories (kcal): 230; Saturated Fat (g): 7; Protein (g): 36; Monounsaturated Fat (g): 11; Carbohydrates (g): 4; Polyunsaturated Fat (g): 5; Sodium (mg): 840; Cholesterol (mg): 130; Fiber (g): 1;

Photo: Scott Phillips


More from Lebanese Food Kitchen:

Tabouli Salad Recipe
Lemony Yogurt Marinated Leg of Lamb
Pomegranate and Dates Smoothie
Vegetables with Lamb Stew
Shakreyah
Kibbee

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