Monday, March 16, 2015

Lamb Sfeeha (Meat Pie with Puff Pastry) Recipe


Preparation time 30 mn
Serves 4
Cooking time 25 mn

Ingredients

•    1 pack puff pastry, large squares
•    400g boneless lamb leg, roughly ground
•    1 small onion, roughly chopped
•    3 tbsp labneh (strained yogurt)
•    1 large tomato, diced
•    2 tbsp pine nuts
•    1 tsp salt
•    ½ tsp black pepper
•    ½ tsp ground cinnamon
•    3 tbsp Al Wadi Al Akhdar pomegranate molasses
   
Preparation

1.    Preheat oven to 180C/350F.
2.    In a bowl combine meat, onion, labneh, tomato, pine nuts, pomegranate molasses and spices.
3.    Flour your surface and align the puff pastry. Spoon 2 tablespoon of meat mixture into the center of each square. Pinch together four corners of the dough to make square shape pies, leaving the top open.
4.    Transfer the pies to a lightly greased baking sheet and bake 20-25 minutes until the meat is cooked through and the pastry golden brown.
5.    Serve with yogurt (or ayran, a cold yogurt beverage mixed with salt) and drizzle more pomegranate molasses on top if desired.

Recipes related to  :Lamb Sfeeha (Meat Pie with Puff Pastry)

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Monday, March 9, 2015

Kibbeh Arnabieh Recipe


Preparation time 45 mn
Serves 4
Cooking time 50 mn

Ingredients

For the Meatballs with Bulgur Wheat (Kibbeh)

•    200g Beef or Lamb Meat, finely ground
•    200g White Fine Bulgur Wheat
•    1 tsp Salt
•    ½ tsp All Spices
•    ½ tsp Cinnamon Powder
•    1 tsp dried Basil
•    1 Onion, minced

For the sauce

•    2 tbsp Frying Oil
•    1 large Onion, sliced
•    3 tbsp Pine Nuts
•    1 cup of Al Wadi Al Akhdar Tahini (also known as Tahina)
•    2½ cups Bitter Orange Juice (Seville Oranges or Bou Sfeir Oranges)
•    3/4 cup Lemon Juice
•    1 cup of Beef Stock (preferably homemade)
•    1 tbsp Al Wadi Al Akhdar Pomegranate Molasses (optional)
•    1 tsp Salt
•    ½ tsp Pepper

•    ½ cup Al Wadi Al Akhdar Chickpeas peeled, to garnish

Steamed Rice for serving

Preparation

In a bowl, combine all ingredients of the meatballs (kibbeh).

Form the kibbeh into balls, the size of an egg each. With your index finger, make a hole on one end of the ball and start turning the kibbeh, until you get a thin and hollow, egg-shaped balls. Pinch the other end to close.

Put the kibbeh in a pre-heated oven dish and roast it for about 25 minutes.

In a deep saucepan, fry the onion until brown and soft. Add the pine nuts and fry.

In a bowl, combine the tahini, bitter orange and lemon juice. Stir constantly, until well mixed and add to the onions. Let it simmer.

Add the stock, molasses, salt and pepper and simmer for 20 minutes.

Add the kibbeh balls and simmer gently for few more minutes.

Garnish with chickpeas and serve with steamed rice.

Source: Alwadi Alakhdar

More Lebanese Food Recipes:

Fatet Hommos
Recipe for Hummus
Kibbeh Bi Laban
Kefta Kebabs and Cauliflower with Taratur Sauce 
Hummus with Lamb and Lemon
Baba Ghanoush with Warm Pita

Saturday, February 14, 2015

Fatet Hommos Recipe

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

Fatet hommos, Fattet Hommos, or Fattet Hummus is one of the famous fatteh dishes in the Levantine cuisine. Fatet Hommos (also called “tis-iyeh” as in Syria) is typically served as breakfast, mostly on Friday’s breakfasts. Also it’s served as a side dish in occasional dinners. 
INGREDIENTS

580 g boiled chickpeas
4 white pitta bread
2 cups water
1 tsp white vinegar
1/2 tsp salt
1/4 tsp black pepper
1/2 kg yogurt
1 tbsp tahina
Garnish
Fried pine nuts
Parsley, chopped

DIRECTIONS

1 Cut the pitta bread into small cubes and deep fry them
2 Mix chickpeas, vinegar and spices, then cover with water and simmer until serving time
3 Mix yogurt and tahina. Season with salt and pepper
4 Place the bread cubes into serving dish. drain the chickpeas and layer it on top
5 Pour the yogurt mixture to cover the chicpeas
6 Garnish with pine nuts and chopped parsley 

NUTRITION FACTS

Number of servings     4
Calories     447
Carbohydrates     76g
Protein     19g
Total Fat     6g
Of which saturated     1.50g
Cholesterol     4mg

GOOD SOURCE OF
Iron, Zinc, Copper, Vitamin B6, Vitamin B1, Phosphorus, Potassium, Vitamin C

HEALTHIER VERSION

Hommos is rich in fibers. To increase the amount of vitamins, minerals and fibers, replace the white bread with brown bread (prepared from whole wheat flour). To avoid the extra calories and the disadvantages of frying, you can toast the bread in the oven. We recommend you serve this dish for breakfast.

Source: cookandeat-lebanese.com


More Lebanese Food Recipes:

Recipe for Hummus
Kibbeh Bi Laban
Kefta Kebabs and Cauliflower with Taratur Sauce   
Hummus with Lamb and Lemon
Baba Ghanoush with Warm Pita
Zaatar Pita Bread

Wednesday, December 3, 2014

Star anise yoghurt mousse with fig compote recipe


The Lebanese Food Kitchen, the home of cooking delicious Lebanese food recipes, invites you to try Star anise yoghurt mousse with fig compote recipe. Enjoy the traditional Lebanese family cuisine and learn how to make Star anise yoghurt mousse with fig compote recipe. 

This combination of flavours is one I picked up from my grandmother. She loved infusing her fig jam with aniseed or yansoun as it’s called in Arabic. Here, I’ve infused a yoghurt mousse instead of fig jam and included star anise, but the effect is much the same. I don’t think any description can do this understated dessert justice, you’ll just have to try it to truly appreciate it. It can be assembled up to two days ahead.
 

Serves 6
Preparation 30min
Cooking 25min
Skill level Mid

 

By
Bethany Kehdy 


Ingredients

7 star anise
300 ml double cream
50 g caster sugar
4 gold-strength gelatine leaves, cut into small pieces
60 ml (¼ cup) cold water
500 ml (2 cups) Greek-style yoghurt
1 tbsp pistachios, finely chopped

Fig compote

100 g fresh or soft dried figs, thinly sliced
100 g caster sugar
125 ml (½ cup) water
2 tsp lemon juice

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Instructions

You will need to begin this recipe 1 day ahead.

Freezing time overnight
Marinating time 4 hours

To make the compote, place a heavy-based saucepan over medium heat. Add the figs, sugar, water, and lemon juice, mix well and bring to a gentle boil. Reduce the heat to low and simmer for 15–20 minutes or until just set and still slightly runny. To test, remove 1 tsp of the mixture and transfer to a plate, allow to cool for 1 minute to confirm it’s the right texture. Allow to cool completely.

To make the mousse, break the star anise in half, add to the cream in a bowl and stir to combine. Cover and refrigerate for at least 4 hours or overnight to infuse. Strain the cream mixture into a bowl, discarding the star anise. Add the sugar and, using a whisk, whisk the cream until it reaches whipped cream consistency with soft peaks.

Soak the gelatine in the cold water in a heatproof bowl for 10 minutes. Create a double boiler by placing 500 ml (2 cups) boiling water in another heatproof bowl. Place the bowl the gelatine mixture is in on top so that the hot water skims the bottom of the bowl; the heat from the water will help melt the gelatine. Whisk constantly until completely melted.

Place the yoghurt in a bowl and stir in the melted gelatine. Gently fold in the whipped cream until smooth with no lumps.

To assemble, place 2 tsp of the compote in the bottom of 6 x 150 ml glasses or dessert bowls, then divide the mousse mixture among the glasses. Cover and set aside in the fridge overnight to set. Garnish with pistachios just before serving.

Recipe from Dirty Kitchen Secrets by Bethany Kehdy, with photographs by Sarka Babicka.  


More Lebanese Food Recipes:

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

Tuesday, December 2, 2014

Spicy Lebanese potatoes (batata harra) recipe


The Lebanese Food Kitchen, the home of cooking delicious Lebanese food recipes, invites you to try Spicy Lebanese potatoes (batata harra) recipe. Enjoy the traditional Lebanese family cuisine and learn how to make Spicy Lebanese potatoes (batata harra). 

These Lebanese potatoes cast the baked spud in a whole new light. Crisp, spicy and fresh, they are the star of the show and should have their own accompaniments rather than being one themselves.

Serves 6
Preparation 10min
Cooking 45min
Skill level Easy

By
Norma Dakhoul

Ingredients

1 kg desiree potatoes, cut into 2.5 cm cubes
2 tbsp olive oil
1 ½ tsp salt
2 tbsp extra-virgin olive oil
5 cloves garlic, crushed
¼ cup finely chopped coriander
1 tbsp lemon juice
¼ tsp cayenne pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Preheat the oven to 200˚C.

In a large bowl, toss the potatoes with the olive oil and salt. Divide potatoes among 2 baking paper-lined oven trays. Transfer the trays to the oven and roast for 40 minutes, turning once, until golden.

Place a large frying pan over medium-high heat. Add the extra-virgin olive oil, garlic, and coriander and cook for 1–2 minutes until the garlic starts to change colour. Add the lemon juice and the hot potatoes to the pan and toss lightly to coat. Season to taste and sprinkle with the cayenne pepper.

Serve immediately as a snack or as an accompaniment to a larger meal.

Photography by Alan Benson

From sbs.com.au



More Lebanese Food Recipes: 


Kosher tabbouleh
Chicken Bulgur Salad
Tabbouleh with Chicken and Red Pepper Recipe
Lebanese Grilled Eggplant Dip Recipe
Labna Balls with Hazelnut Dukkah Recipe
Cucumber & Yogurt Sauce Recipe

Monday, November 10, 2014

Kosher tabbouleh recipe

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

Ingredients

200g fine bulgur wheat
100ml olive oil
250ml boiling water
2 plum tomatoes, de-seeded and diced
1 red pepper, finely diced
1 small bunch of coriander, finely chopped
1 small bunch of mint, finely chopped
1 large bunch of flat-leaf parsley, roughly chopped
juice of 2 lemons
salt
pepper

Place the bulgur wheat in a large heatproof bowl. Coat the bulgur wheat in half of the olive oil before pouring over the boiling water.

Cover the bowl tightly with clingfilm and let it stand for 10 minutes.

Drain the bulgur wheat through a sieve, pressing on it to remove any excess water.

Transfer to a large mixing bowl and toss with the pepper and tomato. Add the rest of the olive oil, lemon juice and chopped herbs before stirring well.

Season to taste before chilling. Spoon into bowls and serve cold.  


From Tesco Real Food

More Lebanese Food Recipes: 

Chicken Bulgur Salad
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

Friday, October 17, 2014

Filo vegetable turnovers recipe



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

Serves 4
30 mins to prepare and 25 mins to cook
540 calories / serving
Freezable

Ingredients

6 sheets of filo pastry
100g butter
2 large carrots
6 large young cabbage leaves (if you prefer you can use pak choi or kale)
1 clove of garlic, minced
1 onion
1tbsp of flour
salt
pepper

Peel and slice onions and the garlic. Peel and grate carrots, chop the cabbage leaves into ribbons.

In a large pan heat 25g the butter until it spitting. Saute the onions and garlic for 2-3 minutes until they soften and start to brown. Add in the carrots and sauté for a further 3 minutes and then add some salt and pepper. Add the cabbage and cook until its wilted and all ingredients are mixed well together. Remove from the heat.

Preheat the oven to 200°C, Gas Mark 6/7.

Take 3 sheets of the filo pastry and place onto a lightly floured work surface. Keep the remaining three sheets under a damp tea-towel to prevent drying out.

Melt the remaining butter in the microwave. Take one sheet of filo pastry and brush it with butter across the whole of its surface. Lay another sheet on top and also coat with butter. Lay the third sheet on top and brush with butter. Then turn the whole batch over so that the floured side is upwards.

Cut the filo into small circles and then fill each one with some of the cabbage, carrot, onion and garlic filling. Gently roll the turnovers so they make an open ended cylinder. Repeat the above steps with the remaining filo. Place onto a baking tray lined with greaseproof paper.

Cook in the oven for 15 minutes until golden brown and crispy. Allow them to cool a little and then serve.
 
 From Tesco Real Food


More Lebanese Recipes:

Smoky Eggplant & White Bean Dip with Pita Crisps
Baked Lamb Kibbeh
Kibbeh Bi Laban Recipe
Stuffed zucchinis cooked in yoghurt
Lamb kebabs with minted yoghurt recipe
Warm chickpea and yoghurt salad recipe
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