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

Wednesday, May 14, 2014

Kofta Meatballs with Sweet and Sour Cherry Sauce Recipe


The Lebanese Food Kitchen, the home of cooking delicious Lebanese food recipes, invites you to try Kofta Meatballs with Sweet and Sour Cherry Sauce  Recipe. Enjoy the traditional Lebanese family cuisine and learn how to make Kofta Meatballs with Sweet and Sour Cherry Sauce.

It’s a fabulous party food – skewer each meatball with a cute pick.

Servings: 8-10 Prep Time: 5 minutes Cook Time: 20 minutes

Feel free to sub the lamb with ground meat of your choice.

Ingredients:


FOR THE CHERRY SAUCE

1 tablespoon olive oil
1 shallot, chopped (or 2 tablespoons diced red onion)
1 cup dried cherries
3 teaspoons honey
1/2 lemon, juiced
1/2 cup water
1/2 teaspoon cinnamon
1 tablespoon minced fresh mintsalt and freshly ground black pepper, to taste


For the Meatballs

1 pound ground lamb
1/4 cup sparkling water
2 cloves garlic, minced
2 tablespoons minced fresh parsley
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon allspice
salt and pepper to taste
3 tablespoons olive oil

Directions:

Read full directions on SteamyKitchen


Kofta Meatballs with Sweet and Sour Cherry Sauce Recipe Video

Recipe for Kofta Meatballs from the Modern Flavors of Arabia cookbook, adapted by cookbook author Jaden Hair of Steamy Kitchen. 




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Lebanese Roasted Stuffed Onions Recipe


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

What I loved about this dish was that each “stuffed” onion just uses a single layer of onion and that the presentation was so beautiful.

Servings: 10 stuffed onions Prep Time: 5 minutes Cook Time: 45 minutes

Try buying the largest onions you can find. It will be easier to peel apart the layers. As you can see in the video, my onion was rather large! This recipe comes from The Food and Cooking of the Middle East cookbook by Ghillie Basan.

Ingredients:

 
2 extra-large onions (or 3 large onions)
1 cup white rice
1 tablespoon tomato paste
2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons kosher or sea salt
freshly ground black pepper
3 tablespoons minced fresh cilantro or parsley (reserve some for garnish)
1 pound ground meat of your choice (original recipe uses lamb)
2 tablespoons white wine vinegar or cider vinegar
3 pinches of sugar
2 tablespoons olive oil

Directions:

Read full directions on SteamyKitchen
 

Lebanese Roasted Stuffed Onions Recipe Video

Easy how to video for Lebanese Roasted Stuffed Onions Recipe from cookbook author Jaden Hair of Steamy Kitchen.



Enjoy Steamy Kitchen Giveaways

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Thursday, May 8, 2014

Garlic Chicken Recipe

Becky Luigart-Stayner; Melanie J. Clarke


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

Ending 30 days of fasting, Eid ul-Fitr celebrations include an abundance of dishes like this one--full of heady aromas, sweet spices, and lots of flavor. Marinating and cooking the chicken in tangy yogurt keeps it moist, but the yogurt mixture curdles and should be discarded after cooking. Serve the chicken alongside a basmati rice pilaf that's tossed with almonds, raisins, and cumin seeds.

Ingredients

1 cup plain low-fat yogurt
1/4 cup fresh lemon juice
2 tablespoons minced garlic (about 6 cloves)
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon ground cardamom
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 (6-ounce) skinless, boneless chicken breast halves
1 cup fat-free, less-sodium chicken broth
1 1/2 tablespoons olive oil
1 tablespoon chopped fresh parsley

Preparation

Combine yogurt, juice, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, cardamom, cumin, cinnamon, and nutmeg in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator overnight, turning bag occasionally.

Remove chicken from bag, reserving marinade; pat chicken dry with paper towels. Combine reserved marinade and chicken broth.

Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add half of chicken to pan; cook 1 1/2 minutes on each side or until browned. Repeat procedure with remaining chicken. Return chicken to pan; pour broth mixture over chicken. Bring to a boil. Cover, reduce heat, and simmer 12 minutes or until chicken is done. Place chicken on a serving platter; discard liquid in pan. Sprinkle chicken evenly with parsley.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
Calories: 256
Calories from fat: 22%
Fat: 6.2g
Saturated fat: 1.4g
Monounsaturated fat: 3.2g
Polyunsaturated fat: 0.9g
Protein: 42.1g
Carbohydrate: 5.7g
Fiber: 0.5g
Cholesterol: 101mg
Iron: 1.6mg
Sodium: 400mg
Calcium: 104mg

Lia Huber, Cooking Light
DECEMBER 2005 


More Lebanese Food Recipes: 

Lamb Chops with Tahini Sauce Recipe
Mnazzalet Bathenjan Recipe
Lebanese Chicken Recipe
Grilled Lebanese Flatbread
Pita bread
Open meat and tomato pies (Sfiha) 
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