Saturday, September 13, 2014

Smoky Eggplant & White Bean Dip with Pita Crisps Recipe


The Lebanese Food Kitchen, the home of cooking delicious Lebanese food recipes, invites you to try Smoky Eggplant & White Bean Dip with Pita Crisps Recipe. Enjoy the traditional Lebanese family cuisine and learn how to make Smoky Eggplant & White Bean Dip with Pita Crisps.

Serves four to six.

Yields 1-1/2 cups dip.

by Allison Ehri Kreitler from Fine Cooking
Issue 83

5 Tbs. extra-virgin olive oil; more for the pan
1-1/2 lb. small eggplant (2 to 3 small), trimmed and cut in half lengthwise
3/4 tsp. plus a generous pinch kosher salt
1/4 tsp. freshly ground black pepper
2 anchovy fillets (optional)
1 small clove garlic
1 cup canned cannellini beans, drained and rinsed
3 pitas (preferably pocketless), each cut into eight wedges
2 Tbs. fresh lemon juice; more to taste
1 Tbs. chopped fresh mint, plus 1 Tbs. small leaves for garnish
2 tsp. chopped fresh oregano
2 Tbs. pine nuts, toasted

Position a rack 4 inches from the broiler element and heat the broiler to high. Line a rimmed baking sheet with foil and grease lightly with oil. Rub the eggplant all over with 2 Tbs. of the oil and sprinkle the flesh side with 1/2 tsp. of the salt and the 1/4 tsp. pepper. Arrange the eggplant, flesh side down, on the baking sheet and broil until the skin is charred and the eggplant flesh is very tender, 20 to 30 minutes.

Meanwhile, if using anchovies, mash them into a paste with the side of a chef’s knife. Roughly chop the garlic, sprinkle it with a generous pinch of kosher salt, and mash it into a paste with the side of a chef’s knife. Transfer the anchovy and garlic pastes to a food processor and add the beans, 2 Tbs. of the oil, and 1 Tbs. water. Purée until smooth.

When the eggplant is done, set it aside to cool briefly. Meanwhile, in a medium bowl, toss the pita wedges with the remaining 1 Tbs. oil and 1/4 tsp. salt. Arrange in a single layer on a baking sheet. Lower the rack so it’s 6 inches from the broiler. Broil the pita wedges until golden brown on both sides, 1 to 2 minutes per side.

Scrape the eggplant flesh from the skin and add the flesh to the puréed beans in the food processor, along with the lemon juice, chopped mint, and oregano. Pulse briefly to form a chunky dip. Adjust the seasoning with more salt, pepper, or lemon juice to taste. Serve sprinkled with the pine nuts and mint leaves, with the toasted pita crisps on the side for dipping.

Serving Suggestions

This is also great with crudités, especially bell peppers and fennel.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 270; Fat (g): 15; Fat Calories (kcal): 130; Saturated Fat (g): 2; Protein (g): 7; Monounsaturated Fat (g): 9; Carbohydrates (g): 31; Polyunsaturated Fat (g): 3; Sodium (mg): 430; Cholesterol (mg): 0; Fiber (g): 8;

Photo: Scott Phillips


More Lebanese Recipes:

Baked Lamb Kibbeh
Kibbeh Bi Laban Recipe
Stuffed zucchinis cooked in yoghurt
Lamb kebabs with minted yoghurt recipe
Warm chickpea and yoghurt salad recipe
Chicken Kebabs with Lebanese Rice & Yoghurt Sauce Recipe

Wednesday, September 10, 2014

Baked Lamb Kibbeh Recipe


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

Ingredients

1 large onion
1 lb 5 oz/6oo g boneless leg of lamb, diced
2½ cups (12 oz/350 g) bulgur wheat, soak in water for 10 minutes and squeezed out in cheesecloth (muslin)
1 teaspoon seven spices seasoning
1 teaspoon ground cumin
1 teaspoon pepper
1 teaspoon dried mint
olive oil for brushing

For the filling
1 tablespoon,olive oil
7 oz/zoo g ground (minced) lamb
1 onion, chopped
⅓ cup (1½ oz/40 g) pine nuts, toasted
½ teaspoon seven spices seasoning
½ teaspoon pepper
½ teaspoon salt
½ teaspoon ground coriander
½ teaspoon ground cinnamon

Method

First make the filling. Heat the oil in a skillet or frying pan, add the lamb, and cook over medium heat, stirring frequently, for 8-10 minutes until evenly browned. Reduce the heat, add the onion, and cook, stirring occasionally, for another 5 minutes. Stir in the pine nuts, seven spices seasoning, pepper, salt, coriander, and cinnamon and cook for a few more minutes. Remove from the heat and set aside. Put the onion and lamb into a food processor and process until finely ground (minced). Tip into a bowl and add the bulgur wheat, seven spices seasoning, cumin, pepper, and mint, and knead well until thoroughly combined. Dampen your hands with a little water, take a handful of the mixture, and mold into an oval to fit the palm of your hand. Use your index finger to make a hole in the top, then gradually make a hollow, working around with your finger to create a thin wall. Add a tablespoonful of the filling, seal with a pinch, and reshape into an oval. Repeat this until all the lamb and bulgur mixture has been used. Brush a baking sheet with oil, put the kibbeh onto it, and chill in the refrigerator for I hour. Preheat the oven to 400°F/200°C/Gas Mark 6. Brush the kibbeh with oil and bake for 30 minutes or until cooked and golden.

Source: The Lebanese Kitchen Cookbook by Salma Hage's  


More Lebanese Recipes: 

Kibbeh Bi Laban Recipe 
Stuffed zucchinis cooked in yoghurt
Lamb kebabs with minted yoghurt recipe
Warm chickpea and yoghurt salad recipe
Chicken Kebabs with Lebanese Rice & Yoghurt Sauce Recipe
Shishbarak Recipe  

Labenah Dip Recipe

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

Ingredients

1 cup labenah (yogurt cheese)
1 tablespoon red pepper, finely diced
1 tablespoon red onion, finely diced
1 tablespoon tomato, finely diced
2 tablespoon parsley, basil, chopped
1 cucumber, peeled, finely diced
Nachos or toasted bread for serving

Method

- Mix all ingredients in a bowl until well combined.
- Place in a serving plate, serve with Nachos or toasted bread.

Source: Chef Osama


More Lebanese Food Recipes:

Okra in Oil Bamia b'zeit 
Open meat and tomato pies (Sfiha) 
Lamb Chops with Tahini Sauce Recipe
Mnazzalet Bathenjan Recipe
Lebanese Chicken Recipe

Thursday, May 22, 2014

Okra in Oil Bamia b'zeit Recipe


The Lebanese Food Kitchen, the home of cooking delicious Lebanese food recipes, invites you to try Okra in Oil Bamia b'zeit Recipe. Enjoy the traditional Lebanese family cuisine and learn how to make Okra in Oil Bamia b'zeit.
 
Serves 7 persons
 
Ingredients

2 lb (1kg) fresh okra (tender)
4 medium-sized onions
2 whole garlic bulbs
1 tablespoon salt
3 lb (1 1/2 kg) ripe tomatoes, peeled and diced
1 cup olive oil
3/4 cup chopped fresh coriander
1/2 cup lemon juice
1 tablespoon ground, dried coriander

Method

Cut off the stems of the okra then wash and drain.

Sauté the okra, a few at a time, in oil until almost golden, then drain.

Peel the onions and slice finely, then fry them with one whole peeled garlic bulb in the same oil that okra was fried in.

When the onions and garlic are lightly browned, add the okra, diced tomatoes, salt and lemon juice.

Crush the remaining garlic cloves with the dried coriander, and then add with the green coriander to the above ingredients.

Pour half a cup of water over the okra and allow boiling over slow heat for half an hour without stirring.
Garnish with slices of green pepper then serve cold.


Source: discoverlebanon.com

More Lebanese Food Recipes:

Yogurt Fattah Recipe - How to make Yogurt Fattah

Photo: Yogurt Fattah Recipe (Chef Osama)

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

Ingredients

1 cup yogurt
1 garlic clove, finely chopped
1 tablespoon sesame paste
Salt
1/2 teaspoon ground cumin
1 tablespoon lemon juice
2 cup chickpea (boiled or canned) + more for garnishing
2 cups toasted bread + more for garnishing

Garnish
1 tablespoon pine nuts, roasted
Paprika (optional)

Method

- Whisk yogurt with garlic and sesame paste in a bowl, season with cumin, salt and lemon juice.

- Spread a layer of toasted bread in a serving deep dish, top with chickpeas.

- Pour yogurt on top to cover the mixture.

- Garnish Fattah with chickpeas, pine nuts, toasted bread and paprika powder and serve.

Source: Chef Osama


More Lebanese Recipes:

Stuffed zucchinis cooked in yoghurt 
Lamb kebabs with minted yoghurt recipe 
Warm chickpea and yoghurt salad recipe 
Chicken Kebabs with Lebanese Rice & Yoghurt Sauce Recipe 
Shishbarak Recipe 
Fattet Hummos Recipe  

Tuesday, May 20, 2014

Chicken Kebabs with Yogurt-Tahini Sauce Recipe


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

Yield: Serves 6
Cost per Serving: $3.04
 

Ingredients

1/2 cup canola oil
1/2 cup plus 1 Tbsp. lemon juice (from about 3 lemons)
4 teaspoons cumin
2 teaspoons ground coriander
2 teaspoons paprika
4 cloves garlic, smashed
3 pounds boneless, skinless chicken breast, cut into 1-inch pieces
2 red bell peppers, seeded, cut into 1-inch pieces
3 small zucchini, cut into 1-inch pieces
3 small summer squash, cut into 1-inch pieces
1 cup plain low-fat Greek yogurt
2 tablespoons tahini
Salt and pepper
2 red onions, halved, each half cut into quarters
Cooked brown rice, optional

Preparation

1. In a bowl, whisk oil, 1/2 cup lemon juice, cumin, coriander, paprika and garlic; pour half into a separate bowl. Add chicken to one bowl; turn to coat. Toss peppers, zucchini and squash in other bowl. Cover bowls; chill for at least 2 hours.

2. Make sauce: In a bowl, whisk yogurt, tahini, 1 Tbsp. lemon juice and 1/2 tsp. salt. Cover and chill.

3. Preheat a gas grill to medium-high. Remove chicken and vegetables from marinade; pat dry and discard marinade. Thread chicken, vegetables and onions onto 12 metal skewers. Season kebabs with salt and pepper.

4. Lightly oil grill rack. Grill kebabs, turning, until chicken is cooked through, 4 to 6 minutes. Set aside 6 kebabs to cool. Serve remaining kebabs over brown rice, if desired, with sauce. When reserved kebabs have cooled, remove chicken and vegetables from skewers, wrap well and refrigerate.

All You
JUNE 2011
 

More Lebanese Recipes:

Lamb kebab with sage recipe
Shish Taouk (Chicken Kebab Recipe)  
Kibbi Balls (Kibbi Kebab) 
BBQ lamb kofta kebabs with houmous dressing recipe 
Lamb kebabs with minted yoghurt recipe 
Spicy chicken kebabs recipe 

Monday, May 19, 2014

Chicken Bulgur Salad Recipe


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

Reminiscent of tabbouleh, this Lebanese-inspired dish is a smart choice if you want to incorporate more fiber into your diet. Bulgur—wheat berries that have been steamed, dried, and ground—is the basis of many salads in the Middle East. Serve this salad with warmed whole wheat pita bread.

Prep: 3 minutes; Cook: 11 minutes

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

1 cup water
1/2 cup uncooked quick-cooking bulgur
1 1/2 cups cubed cooked chicken breast (about 1/2 pound) $
1 cup finely chopped fresh parsley
1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
1 cup grape tomatoes, halved
1/3 cup light Northern Italian salad dressing with basil and Romano (such as Ken's Steak House Lite)
2 tablespoons fresh lemon juice

Preparation

1. Bring 1 cup water to a boil in a medium saucepan; stir in bulgur. Return to a boil; reduce heat, cover, and simmer 8 minutes or until liquid is absorbed. Drain bulgur, and rinse with cold water; drain well.
 

2. Combine chicken and remaining ingredients in a large bowl, tossing to coat. Add bulgur; toss gently to coat.

Nutritional Information
Amount per serving


Calories: 228
Calories from fat: 23%
Fat: 6g
Saturated fat: 1g
Monounsaturated fat: 1g
Polyunsaturated fat: 0.5g
Protein: 21.2g
Carbohydrate: 22.8g
Fiber: 4.5g
Cholesterol: 45mg
Iron: 3mg
Sodium: 435mg
Calcium: 56mg

Cooking Light Fresh Food Fast, Oxmoor House
2009


More Lebanese Food Recipes: 

Tabbouleh with Chicken and Red Pepper Recipe
Lebanese Grilled Eggplant Dip Recipe
Labna Balls with Hazelnut Dukkah Recipe
Cucumber & Yogurt Sauce Recipe
Mnazzalet Bathenjan Recipe
Lebanese Chicken Recipe
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