Aubergine or Eggplant Salad Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Aubergine or Eggplant Salad Recipe. Enjoy quick & easy recipes and learn how to make Aubergine or Eggplant Salad dish.

Prep Time: 5 mins
Total Time: 1 1/4 hr
Servings: 6

Ingredients:

3 -4 aubergines
3/4 cup olive oil
1 small grated onion
1 tablespoon vinegar
1 -2 garlic clove, crushed
salt and pepper
1 large tomato, chopped
black olives (garnish)
green pepper (garnish)

Preparation:

1 Wash aubergines, place in baking pan and bake in moderate oven (about 350°F) for about one hour or until soft.
2 Allow the skin to turn black so as to give a smoky flavour to the salad.
3 Skin aubergines while still hot and chop in small pieces.
4 Mix with onion, garlic, tomatoes, oil, vinegar, salt and pepper.
5 Garnish with olives and pepper rings.
6 Serve with roast meat, and grilled or fried fish or as appetizer.
7 Serves six.

More Lebanese Recipes:

Lebanese Lentil/Rice Pilaf With Blackened Onions
Lebanese Bean Stew
Shish Barak with Yoghurt
Lebanese Lentils & Red Peppers
Lebanese Lamb Kabobs
Lamb kofta with fattoush 

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Lebanese Lentil/Rice Pilaf With Blackened Onions Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lebanese Lentil/Rice Pilaf With Blackened Onions Recipe. Enjoy quick & easy recipes and learn how to make wonderful Lebanese Lentil/Rice Pilaf With Blackened Onions.

Serves 4
Preparation time: 25 mins
Total time: 55 mins

Ingredients:

4 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 (14 ounce) cans vegetable broth
3/4 cup dried lentils, rinsed, picked over
3/4 cup long-grain white rice
2 large onions, sliced
3 tomatoes, quartered lengthwise
1 cucumber, peeled, cut into rounds
plain yogurt
chopped fresh mint

Preparation:

1 Heat 2 tablespoons oil in large saucepan over medium-high heat.

2 Add chopped onion and next 4 ingredients; sauté until onion softens, about 4 minutes.
 
3 Add broth and lentils; bring to boil.
 
4 Reduce heat to medium-low and simmer, covered, 10 minutes.
 
5 Stir in rice; return to boil.
 
6 Reduce heat to medium-low; cover and cook until liquid is absorbed and rice and lentils are tender, about 15 minutes longer.
 
7 Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat.
 
8 Add sliced onions; sauté until soft and beginning to blacken, about 20 minutes.
 
9 Season pilaf to taste with salt and pepper.
 
10 Transfer to plates; top with blackened onions.
 
11 Place tomatoes and cucumber alongside.
 
12 Top pilaf with dollop of yogurt.
 
13 Sprinkle with mint.

More Lebanese Recipes:

Lebanese Bean Stew
Shish Barak with Yoghurt
Lebanese Lentils & Red Peppers
Lebanese Lamb Kabobs
Lamb kofta with fattoush
Classic Lebanese Hummus Dip

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Couscous With Garbanzo Beans and Golden Raisins Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Couscous With Garbanzo Beans and Golden Raisins recipe. Enjoy tasty cooking recipes and learn how to make Couscous With Garbanzo Beans and Golden Raisins.

Prep Time: 20 mins
Total Time: 31 mins

Ingredients:

2 cups water
1 lemon
2 tablespoons garlic oil
1/2 teaspoon ground cinnamon
1 cup couscous
1 (15 ounce) can garbanzo beans, rinsed and drained
1/2 cup golden raisin
salt and pepper

Directions:

1 Finely grate peel from lemon to equal 1 1/2 tsp, set aside.
2 Squeeze 2 TBsp juice from lemon.
3 Combine 2 cups water. lemon juice, garlic oil, and ground cinnamon in medium saucepan.
4 Bring to boil, simmer 1 minute.
5 Remove from heat.
6 Stir in couscous.
7 Cover and let stand about 5 minutes, until water almost absorbed.
8 Mix in garbanzo beans, golden raisins, and reserved lemon peel.
9 Cover and let stand 5 minutes longer.
10 Fluff couscous with fork.
11 Season to taste with salt and pepper.
12 Transfer to bowl and serve.

More Couscous Recipes:

Roasted pumpkin couscous
Moroccan-style couscous with roast beef
Moroccan honey chicken with couscous
Herbed couscous
Couscous 'N' Garlic Shrimp
Roast vegetable couscous

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Lemon Cilantro Eggplant Dip Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lemon Cilantro Eggplant Dip Recipe. Enjoy cooking and learn how to make Lemon Cilantro Eggplant Dip. The light, nutty flavor of tahini, an essential ingredient in hummus, pairs perfectly with rich roasted eggplant in this delicious dip.


Yields: About 2 cups dip
Total Time: 55 min
Prep Time: 10 min
Cook Time: 45 min
Oven Temp: 450

Ingredients

2 whole(s) (1 pound each) eggplants , each halved lengthwise
4 clove(s) garlic, unpeeled
3 tablespoon(s) tahini, sesame puree
3 tablespoon(s) fresh lemon juice
Salt
1/4 cup(s) loosely packed fresh cilantro or mint leaves, chopped
Toasted or grilled pita wedges
Carrot and cucumber sticks and red or yellow pepper slices

Directions

1. Preheat oven to 450 degrees F. Line a 15 1/2" by 10 1/2" jelly-roll pan with nonstick foil (or use regular foil and spray with nonstick cooking spray). Place eggplant halves, skin-sides up, in foil-lined pan. Wrap garlic in foil and place in pan with eggplants. Roast vegetables 45 to 50 minutes or until eggplants are very tender and skin is shriveled and browned. Unwrap garlic. Cool eggplants and garlic until easy to handle.

2. When cool, scoop eggplants' flesh into food processor with knife blade attached. Squeeze out garlic pulp from each clove and add to food processor with tahini, lemon juice, and 3/4 teaspoon salt; pulse to coarsely chop. Spoon dip into serving bowl; stir in cilantro. Cover and refrigerate at least 2 hours. Serve dip with pita and vegetables.


Nutritional Information (per serving)
Calories    10
Sodium    55mg
Total Carbohydrate    2g
Dietary Fiber    1g

More Dip recipes:

Fast and Easy Middle Eastern hummus Dip
Lemon-Garlic Chick Pea Dip with Veggies and Chips
Chickpea & olive dip
Tahini and Parsley Dip
Avocado Dip
Baba Ganoush and Pita Crisps

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Tabouli Salad Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Tabouli Salad Recipe. Enjoy Lebanese Food  and learn how to make an easy dish of traditional tabouli salad.

Let your belly dance to the fresh flavours of the Middle East for an easy and nutritious dinner party at home.

Ingredients (serves 8)

1/3 cup burghul (cracked wheat)
2 large tomatoes, finely chopped
1/4 cup lemon juice
4 cups chopped fresh flat-leaf parsley leaves (see note)
1 cup chopped fresh mint leaves (see note)
4 green onions, thinly sliced
1/4 cup olive oil

Method

1. Place burghul, tomato and lemon juice in a bowl. Stand, covered, for 30 minutes or until burghul has softened.

2. Add parsley, mint, onion and oil to burghul mixture. Stir to combine. Serve. 

Tip: Tabouli is best made as close to serving time as possible. You will need 2 large bunches parsley and 1 bunch mint. You can find burghul in the health food section of the supermarket.

Source
Super Food Ideas - November 2009, Page 78
Recipe by Cathie Lonnie

Similar recipes...

Tabouli
Hummus, cheese & tabouli pockets recipe
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Meatball & Tabouli Wrap
Chicken & chickpea tabouli salad recipe 
Parsley Tabbouleh

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Chunky Vegetable Hummus Spread Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chunky Vegetable Hummus Spread Recipe. Enjoy Lebanese Food  and learn how to make Chunky Vegetable Hummus Spread.

prep time 10 min
total time 10 min
makes 2-1/2 cups or 20 servings, 2 Tbsp. spread and 5 crackers each

Ingredients

1 container (7 oz.) ATHENOS Original Hummus
1/2   of a medium cucumber, peeled, seeded and chopped
1/4 cup chopped red onions
1   plum tomato, chopped
1/4 cup ATHENOS Traditional Crumbled Feta Cheese
  RITZ Crackers Roasted Vegetable

Preparation

Spread hummus onto serving plate.

Top with layers of cucumbers, onions and tomatoes; sprinkle with cheese.

Serve as a spread with the crackers.

Hummus without Tahini - Classic Lebanese Hummus Dip - Middle Eastern Hummus with veg sticks Recipe

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Hummus Dip - Best Hummus Dip

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Hummus Dip Recipe. Enjoy Lebanese Food  and learn how to make Hummus Dip.

prep time 15 min
total time 1 hr 15 min
Makes 1-1/2 cups dip or 12 servings, 2 Tbsp. dip and 16 crackers each.

Ingredients

1 can (15-1/2 oz.) chickpeas (garbanzo beans), undrained
1/4 cup  chopped onions
2 Tbsp. lemon juice
1/2 tsp.  minced garlic
1/2 tsp. dried basil leaves
1/2 tsp.  hot pepper sauce
WHEAT THINS Original Crackers

Preparation

Drain beans, reserving 1/4 cup liquid.

Place beans, reserved liquid and all remaining ingredients except crackers in food processor or blender; process until smooth. Cover. Refrigerate at least 1 hour before serving.

Serve as a dip with crackers.

Kitchens Tips
Garnish with fresh basil leaves just before serving.

 Hummus without Tahini - Classic Lebanese Hummus Dip - Middle Eastern Hummus with veg sticks Recipe
 
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Hummus & Vegetable Pita Toasts Recipe

 

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Hummus & Vegetable Pita Toasts Recipe. Enjoy Lebanese Food  and learn how to make Hummus & Vegetable Pita Toasts.

prep time 10 min
total time 10 min
makes 4 servings 

Ingredients

1 pita bread, cut horizontally into 2 rounds
1 tsp.  olive oil
2 Tbsp. ATHENOS Original Hummus
1/4 cup  shredded carrots
1 green onion, sliced
1 Tbsp.  sliced black olives

Preparation

Heat broiler.

Place pita rounds on baking sheet; brush with oil.

Broil 1 min. or until lightly browned. Spread with hummus; top with vegetables and olives.

Cut into wedges.

Hummus without Tahini - Classic Lebanese Hummus Dip - Middle Eastern Hummus with veg sticks Recipe

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Lebanese Lentils & Red Peppers Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lebanese Lentils & Red Peppers Recipe. Enjoy Lebanese Food  and learn how to make Lebanese Lentils & Red Peppers.

Ingredients

1 cup dry lentils
3/4 cup  chopped red peppers
1/3 cup chopped red onions
2 Tbsp.  chopped fresh mint
6 Tbsp. olive oil
6 Tbsp.  balsamic vinegar
2 cloves garlic, minced
1 pkg.  (4 oz.) ATHENOS Traditional Crumbled Feta Cheese

Preparation

Place lentils in medium saucepan. Add enough water to pan to cover lentils by 2 inches. Cook on medium heat 30 min. or until lentils are tender; drain. Add peppers, onions and mint; mix lightly. Cover. Refrigerate several hours or until chilled.

Combine oil, vinegar and garlic. Pour over lentil mixture; mix lightly.

Add cheese; toss lightly.

Moroccan Chickpea Stew with Chicken and Lentils - Middle Eastern-style lentil & spinach soup - Turkish lamb pizza with pumpkin & lentils

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Pomegranate, feta, cucumber and mint salad recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Pomegranate, feta, cucumber and mint salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Pomegranate, feta, cucumber and mint salad.

This is zingy, crunchy and very refreshing on a hot day. Sumac adds a wonderful tangy flavour as well as a pretty red colour. The ground dark red berry can be found in Middle Eastern shops and good delis.

Ingredients

2 pomegranates
200g feta
2 Lebanese cucumbers, diced small
1/2 red onion, thinly sliced
1/3 cup mint leaves, roughly chopped
1/3 cup coriander leaves, roughly chopped
2 tsp sumac (optional)
1 tbsp red wine vinegar
3 tbsp extra-virgin
olive oil
Salt

Method

Break open pomegranates and remove seeds. Crumble feta (I prefer to use Greek) into largish pieces. Combine seeds, feta, cucumbers, onion and herbs in a large bowl.
To serve

When ready to serve add the sumac, vinegar, oil and salt and toss to combine. Best served cold.

Serves 4-6.

More salad recipes

Orzo and Bulgur Salad
Lamb salad with tzatziki recipe 
Lamb kofta with quke salad & saffron yoghurt 
Lebanese Fattoush Salad with Grilled Chicken
Dill hummus (houmous) with green vegetable salad

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Orzo and Bulgur Salad

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Orzo and Bulgur Salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Orzo and Bulgur Salad.

Bulgur is a cereal food made from several different types of wheat, and it has a light, nutty flavor. It is a common ingredient in many Turkish and Middle Eastern dishes. In this recipe, bulgur is combined with chopped vegetables, pasta, and dried cranberries to create a healthy and hearty salad. Serve chilled and topped with green onions and feta cheese.

Ingredients

1 cup bulgur
1 cup orzo
1/2 cup finely chopped celery
1/2 cup shredded carrot
1/2 cup chopped, seeded cucumber
1/2 cup dried cranberries
1/3 cup olive oil
1/4 cup balsamic vinegar
1/2 cup coarsely snipped fresh parsley
2 tablespoons finely chopped shallot
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon fennel seeds, crushed
1/4 teaspoon pepper
1/4 cup chopped green onions
1/4 cup crumbled feta cheese

Directions

1. Place bulgur in a 2-cup glass measure; set aside. Cook orzo according to package directions. Drain orzo, reserving cooking water. Pour enough of the hot cooking water into the glass measure with the bulgur to equal 2 cups. Let bulgur stand for 45 minutes or until all the liquid has been absorbed.

2. In a large bowl combine cooked orzo, celery, carrot, cucumber, and cranberries. Add the bulgur; set aside. In a medium bowl whisk together olive oil, vinegar, parsley, shallot, sugar, salt, mustard, fennel seeds, and pepper. Add to bulgur mixture; toss well to combine. Cover and chill for 4 to 24 hours. Stir before serving. Top with green onions and feta cheese. Makes 10 to 12 servings.

Recipe source BHG.com

More Salad Recipes

Tabbouleh
Curried Couscous Salad with Dried Sweet Cranberries
Tahini & yogurt potato salad 
Lebanese Fattoush Salad
Middle Eastern Eggplant Salad

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Aubergine and chestnut tagine with herb couscous recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Aubergine and chestnut tagine with herb couscous recipe. Enjoy tasty Moroccan food and learn how to make Aubergine and chestnut tagine with herb couscous. This is a flavoursome vegetarian tagine.

Serves 6
Ready in 1 1/4 hours

Ingredients

1 tbsp ground coriander
2 tsp ground turmeric
1 tbsp ground cinnamon
3 tbsp olive oil
1 red onion, finely chopped
1 red chilli, finely chopped
2 garlic cloves, crushed
50g dates, finely chopped
2cm piece fresh ginger, grated
500g (about 2 small) aubergines, cut into 2cm cubes
600g pumpkin or squash, deseeded and cut into 3cm cubes
200g pack cooked, peeled chestnuts
2 x 400g cans good plum tomatoes
Handful each chopped fresh mint and coriander, plus extra coriander to garnish
Juice of 2 lemons

For the herb couscous

450g couscous
2 tbsp olive oil
5 shallots, sliced
Handful each finely chopped fresh coriander and parsley

Method

1. Heat a large saucepan over a medium heat. Add ground coriander, turmeric and cinnamon and dry-fry for 1 minute. Add the oil, onion, chilli, garlic, dates and ginger and cook, stirring occasionally, for 5 minutes, until the onion is softened.

2. Add the aubergines, cook for 5 minutes, then stir in the pumpkin and chestnuts to coat in the spices. Add 100ml water and the tomatoes, breaking them up into chunks, and simmer, stirring, for 25 minutes.

3. Meanwhile, put the couscous into a bowl and season. Pour over 450ml boiling water, add half the oil and stir once. Cover and set aside for 5-10 minutes, until the couscous is tender. Fluff up the couscous with a fork.

4. Heat the remaining oil in a frying pan over a medium heat. Add the shallots and cook, stirring occasionally, for 6-8 minutes or until soft and golden. Stir into the couscous with the fresh herbs. Season to taste.

5. Stir the herbs and lemon juice into the tagine. Serve with the couscous.

Nutritional info

Per serving: 392kcals, 12g fat (1.7g saturated), 9.5g protein, 66g carbs, 13.8g sugar, 0.2g salt 

Moroccan meatballs with herb couscous recipe - Chickpea tagine with figs - Okra Chickpea Tagine

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Hummus Dip - Recipe For Hummus Dip

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Recipe For Hummus Dip. Enjoy tasty Middle Eastern Cuisine and learn how to make easy Hummus Dip.

Prep Time: 10 min
Level: Easy
Yield: about 2 cups

Ingredients

2 (15-ounce) cans chickpeas, drained and rinsed
1/2 cup extra-virgin olive oil, or more as needed, plus more for garnish
1/2 lemon, juiced
2 tablespoons roughly chopped fresh parsley leaves, plus more for garnish
2 cloves garlic, peeled
1 1/2 teaspoon salt
1/2 teaspoon dark Asian sesame oil
1/2 to 1 teaspoon ground cumin
12 to 15 grinds black pepper
1/4 cup water
Paprika, for garnish

Directions

In a blender combine all the ingredients except the parsley and paprika to be used for garnish. Blend on low speed until smooth. You'll have to stop the blender often to push down the ingredients. If the mixture is too dry and you're having trouble blending it, add a few more tablespoons of olive oil to help things along.

Scrape the hummus onto a plate. Sprinkle the paprika over the top, drizzle lightly with olive oil, scatter some parsley on top, and serve. You can make the hummus up to a couple of hours before you serve it. Cover the top with plastic wrap and leave it at room temperature.
 

Classic Lebanese Hummus Dip Recipe - Lemon-Garlic Chick Pea Dip with Veggies and Chips Recipe - Roasted Garlic Hummus 

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Vegan Food - How To Buy Vegan Food

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to read about Vegan Food and How To Buy Vegan Food.

The ideals of veganism involve not eating or using any food or product that uses animal products. Given this concept, vegans will not eat meat, or anything that has been acquired from animals. However, if you are a newly-converted vegan, you might miss out on the tastes and textures you used to enjoy, such as hamburgers, eggs, milk, and pizza. Fret not. Most recipes have vegan versions that don’t use any products from animals. You will just need the right ingredients.

These can also help introduce non-vegans into the vegan way of life. People think that not eating any meat can be boring and unhealthy, but a vegan diet will prove otherwise.

Substitution

A vegan diet can include substitutes of popular meat and animal-derived foods. These will usually taste almost the same, and have a similar texture to their meat counterparts.

• Eggs can be replaced with egg replacer, which is made from the starch of potato and tapioca flour. This comes in powder form and can be bought from most health food stores. Grocery stores sometimes carry egg replacer in their health food section. Aside from egg replacer, you can use bananas, applesauce, mashed potatoes, or tofu, depending on the application.
• Mils can be replaced with soy milk, rice milk or almond milk. Most grocery stores carry soy milk in the milk section.
• Butter and margarine can be replaced with soy-based margarine. These contain whey, and can be found in all health food stores. This product might be difficult to find in grocery stores, though.
• Meats can be replaced with soy-based meat alternatives. These can be found in the frozen or cold section of a health food stores. you can find both prepared and ground versions of chicken, pork and beef. Most grocery stores also carry soy-based versions of meats, particularly vegan burgers. What’s important is for you to check whether these contain eggs.
• Cheese can be replaced with alternatives, but this can be quite tricky, as cheese comes with unique tastes and textures that vegan cheese don’t have. Look for available options at  health food stores, and choose a brand you will like.
• Mayonnaise has a vegan version. It might be difficult to find outside of a health food store, though.

Things to avoid

Apart from substitutes, there are also a few things you will need to avoid.

• Whey is a by-product of making cheese.
• Gelatin contains boiled bones, skin and tendons.
• Casein is a milk protein.
• Rennet comes from calf and lamb stomach.
• Cochineal comes from ground beetles.
• Shellac comes from an insect secretion, and is coated on fruits for added shine.

Most vegans will also shun honey, but some don’t have a problem with consuming honey.

Getting creative

Having an alternative diet will also involve being creative in what you eat. For example, you can try the following food items;

• Nutritional yeast can be sprinkled into salads, pastas or anything that might require cheese.
• Apple cider vinegar can be mixed with olive oil, and can be used as a dressing for salads and sandwiches.
• Tahini is a paste derived from sesame seed, which can be used for soups, sauces, creams, and dips.
• Miso comes from soybean paste, and can also be used for sauces and dressings.
• Hummus comes from chickpeas, and can be eaten with crackers, vegetables and chips.

You can also mix and match. Combine ingredients to invent new tastes altogether. If a recipe calls for an ingredient that might include animal-derived products, you can research for a substitute, or you can make one from scratch.

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Chickpea tagine with figs - How to make Chickpea tagine with figs

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chickpea tagine with figs Recipe. Enjoy tasty Moroccan food and learn how to make Chickpea tagine with figs.

Warm up with this vegetarian chickpea tagine with figs.

Ingredients (serves 4)

2 tbs olive oil
1 onion, chopped
2 garlic cloves, finely chopped
2 tsp Moroccan spice mix (see note)
2 x 400g cans chickpeas, rinsed, drained
400g can chopped tomatoes
2 cups (500ml) salt-reduced vegetable stock
2 zucchini, chopped
175g green beans, trimmed, halved
1/2 cup (100g) chopped dried figs
2 cups (400g) couscous
2 tbs chopped coriander leaves
1 tbs harissa (optional) (see note)

Method

1. Heat oil in a saucepan over medium heat. Add onion, garlic, spice mix and some salt and pepper, and cook, stirring, for 5 minutes until soft. Stir in chickpeas, tomato and stock. Bring to the boil, then cover, reduce heat to low and simmer for 10 minutes. Add the zucchini, beans and figs and cook for a further 5-8 minutes until the vegetables are tender.

2. Meanwhile, place the couscous in a large heatproof bowl and pour over 2 cups (500ml) boiling water. Cover the bowl with a clean tea towel. Set aside for 5 minutes, then fluff up with a fork.

3. Divide couscous and vegetable tagine among plates, garnish with coriander then serve with harissa, if desired.

Notes
Moroccan spice is from supermarkets. Harissa is a North African chilli paste, from delis and gourmet food shops.
 
Source
delicious. - July 2009, Page 138
Recipe by Louise Pickford

How to Dry Figs - Lebanese fruit salad recipe - Okra Chickpea Tagine

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Moroccan vegetables and chickpeas recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan vegetables and chickpeas Recipe. Enjoy tasty Middle Eastern food and learn how to make Moroccan vegetables and chickpeas. Enjoy the Moroccan cuisine.

Chickpeas are a brilliant way to make a filling meal for less. This budget dish is a fabulously flavoursome low-calorie vegetarian meal.

Serves 4
Takes 5 minutes to make and 30-40 minutes to cook

 Ingredients

1 large aubergine, cut into chunks
12 small vine tomatoes, halved
2 tsp cumin seeds
Head of garlic, cloves separated
3 tbsp olive oil
Dash of balsamic vinegar
2 x 400g cans chickpeas, drained and rinsed
2 tbsp harissa paste
Handful fresh parsley, chopped

Method

Preheat the oven to 200°C/fan180°C/gas 6. Place the aubergine, tomatoes, cumin seeds, garlic, olive oil and vinegar in a roasting tin, season and roast for 30-40 minutes until the vegetables are tender.

Spoon into a bowl and toss with the chickpeas, harissa and parsley. Serve with flatbreads.

Nutritional info

Per serving: 323kcals, 11.3g fat (1.3g saturated), 3.1g protein, 33.6g carbs, 6g sugar, 0.3g salt

Chef's tip

Roasted garlic cloves have a mild, sweet flavour, so you can squeeze them from their skins and eat them whole. The Moroccan vegetables would also be lovely with herby roast lamb.

Delicious Magazine

Harira: Moroccan Chickpea Stew with Chicken and Lentils - Vegetable tagine with chickpeas & raisins - Moroccan Chickpea and Lentil Soup

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Moroccan Spiced Chickpea Soup Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan Spiced Chickpea Soup Recipe. Enjoy tasty Middle Eastern food and learn how to make Moroccan Spiced Chickpea Soup. Enjoy the Moroccan cuisine.


Cook Time: 1 hr 0 min
Level: Easy
Yield: 6 servings

Ingredients

1/4 cup extra-virgin olive oil, plus more for garnish
1 large onion, medium diced
6 to 8 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika
1 (14.5-ounce) can chopped tomatoes
3 (15-ounce) cans chickpeas, drained and rinsed well
1 quart vegetable broth or reduced-sodium chicken broth
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach

Directions

Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.

Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.

Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.

Season again, to taste, with salt and pepper.

Serve soup, drizzled lightly with extra-virgin olive oil, if desired.

Recipe courtesy Dave Lieberman

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Vegetable Couscous with Moroccan Pesto Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Vegetable Couscous with Moroccan Pesto  Recipe. Enjoy tasty Middle Eastern food and learn how to make Vegetable Couscous with Moroccan Pesto.

Cook Time: 30 min
Level: Easy
Yield: 4 servings

Ingredients

For the Pesto:

1 cup fresh cilantro (leaves and some stems)
1/2 cup fresh parsley (stems reserved for couscous)
2 tablespoons whole almonds
1/2 clove garlic
1/4 cup extra-virgin olive oil
Kosher salt

For the Couscous:

4 tablespoons unsalted butter
Kosher salt
1 onion, cut into 8 wedges
1 cinnamon stick
1 14-ounce can peeled tomatoes, halved
2 small carrots, cut into chunks
1 zucchini and/or 1 bunch Swiss chard, chopped
1/3 cup raisins
Freshly ground pepper
1 1/2 cups whole-wheat couscous

Directions

Make the pesto: Combine the cilantro, parsley leaves, almonds and garlic in a food processor; pulse until coarsely chopped. Add the olive oil and 1/2 teaspoon salt; process until smooth.

Prepare the vegetables for the couscous: Heat a wide heavy-bottomed pot over medium heat. Add 3 tablespoons butter and 1 teaspoon salt; cook until the butter begins to brown. Add the onion. Tie the reserved parsley stems and cinnamon stick together with twine; add to the pot. Cook, stirring occasionally, until the onion is lightly browned, about 5 minutes. Add the tomatoes, 1 cup water, carrots, zucchini and/or Swiss chard, raisins, 1 1/2 teaspoons salt, and pepper to taste. Cook, stirring occasionally, until the vegetables are crisp-tender, about 15 minutes. Remove the parsley and cinnamon.

Meanwhile, cook the couscous as the label directs. Add the remaining 1 tablespoon butter, season with salt and pepper and fluff with a fork. Top the couscous with the vegetables and pesto.

Per serving: Calories 525; Fat 29 g (Saturated 9 g); Cholesterol 30 mg; Sodium 1,364 mg; Carbohydrate 60 g; Fiber 11 g; Protein 11 g

Recipe courtesy Food Network Magazine
 

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Moroccan-Spiced Carrot Soup

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan-Spiced Carrot Soup Recipe. Enjoy tasty Middle Eastern food and learn how to make Moroccan-Spiced Carrot Soup.

Soup at a stand-up affair? It’s possible—and perfectly elegant —when you serve it in demitasse cups or shot glasses. Recipe from Gisele Perez, Small Pleasures Catering, Los Angeles.

Ingredient list

Serves 10 (makes 30 demitasse servings)

2 Tbs. unsalted butter
2 large onions, chopped (about 3 cups)
2 large red bell peppers, diced (about 3 cups)
8 cloves garlic, minced (2 1/2 Tbs.)
3 medium-size carrots, diced
1 small russet potato, peeled and diced (about 1 cup)
6 cups low-sodium vegetable broth
1 1/4 cups tomato sauce (about 10 oz.)
2 1/2 tsp. harissa
2 tsp. fresh thyme leaves, plus more for garnish
Crème fraîche, for garnish 

Directions

1. Melt butter in large saucepan over medium heat. Add onions, peppers and garlic, and sauté 3 to 5 minutes, or until soft, stirring often. 

2. Add carrots and potato and cook 4 to 5 minutes more, or until potatoes begin to brown.

3. Add broth, tomato sauce, harissa and 2 tsp. thyme. Reduce heat to medium-low and simmer 30 minutes, or until potatoes and carrots are soft.

4. Transfer mixture in small batches to blender or food processor, or use an immersion blender, and purée until smooth. Season to taste with salt and pepper. Serve hot in demitasse cups or shot glasses, garnished with crème fraîche and thyme leaves, if desired.

Nutritional Information
Per DEMITASSE SERVING:

Calories 30
Protein 1g
Total Fat 1g
Carbs 5g
Cholesterol 2mg
Sodium 141mg
Fiber 1g
Sugar 2g

Vegetarian Times Issue: May 1, 2006   p.84 

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Chickpea & olive dip recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try quick recipe for Chickpea & olive dip. Enjoy tasty Middle Eastern food and learn how to make wonderful appetizer of Chickpea & olive dip, quick & healthy vegetarian recipe.

Cooking Time 10 minutes

Ingredients (serves 6)

1 x 500g pkt Lebanese bread
1 x 400g can chickpeas, rinsed, drained
80g (1/2 cup) pitted kalamata olives
1 garlic clove
1 1/2 tsp mild ground paprika
60ml (1/4 cup) olive oil
Olive oil, extra, to serve

Method

1. Preheat oven to 200°C. Place the Lebanese bread, in a single layer, on 2 large baking trays. Bake in oven for 5 minutes or until crisp.

2. Meanwhile, place the chickpeas, olives, garlic, paprika and oil in the bowl of a food processor and process until smooth. Transfer to a serving bowl.

3. Make a small hollow in the top of the dip and drizzle with a little extra olive oil, if desired. Break the bread into large pieces and serve with the dip.

Source
Good Taste - March 2006, Page 66
Recipe by Michelle Noerianto

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