Food Recipes #Delicious #HealthyRecipes #EasyFood #Vegan #Vegetables #Recipes

PREP TIME: 2 HOURS 10 MINUTES | COOK TIME: 45 MINUTES | TOTAL TIME: 2 HOURS 55 MINUTES | RECIPE BY: MAUREEN ABOOD If you’re not grinding the meat yourself (me either!), ask the butcher to grind it coarsely, since it’s not typically available pre-ground. If you can't get coarse ground meat, standard ground meat will do! Fatayar freezes well in a zip lock freezer bag and can be reheated from frozen in a 250 degree oven. Serve fatayar warm or room temperature as an appetizer, or for a meal with a salad. Makes about 24-30 fatayar. INGREDIENTS FOR THE DOUGH: 1 tablespoon active dry yeast 1 teaspoon granulated sugar 1 cup warm water 3 cups unbleached, all-purpose flour 1 teaspoon kosher salt 1/3 cup canola or other neutral oil, such as safflower 2-3 tablespoons extra virgin olive oil FOR THE FILLING: 1/2 pound coarse ground beef chuck or sirloin, or lamb 1/4 teaspoon cinnamon Juice of 1 lemon 1/2 teaspoon kosher salt Few grinds black pepper 1 small sweet onion, finely diced 1/4 cup pine ...

Here is a "mostly" traditional recipe for hummus with tahini and garlic. You can whip this up quickly for a delicious and healthy appetizer. I like a little cumin in mine also. My chef friend from Jordan suggests adding yogurt for a smoother texture. Course Appetizer Cuisine Middle Eastern Keyword authentic, food history, garbanzo, greek yogurt, healthy, Levantine, zatar Prep Time 15 minutes Total Time 15 minutes Servings: 6 Calories 215 kcal Author Analida Ingredients 16 oz garbanzo 1 can, drained and rinsed 1/4 tsp cumin 6 oz plain yogurt Greek yogurt is fine too or vegan yogurt 2 Tbsp tahini 1/4 cup lemon juice fresh squeeze - juice 1 lemon 1/4 tsp black pepper fresh cracked 2-3 Tbsp extra virgin olive oil 1 tsp zatar Instructions 1. Rinse garbanzo beans and place in food processor 2. Add other ingredients to food processor and blend until smooth 3. Place in serving dish and drizzle olive oil on top with zatar 4. Serve with toasted pita wedges Source: ethnicspoon....

Lebanese cheese fatayers are savory pastries found throughout the Middle East. Fatayers can also be filled with meat (lamb is traditional.) Fatayers are found throughout the Arab world in pastry shops and market stalls. They can be triangular in shape or cigar-shaped (like the recipe below.) Lebanese cheese fatayers are similar to the Turkish pogacas or the Latin American empanada, or the Eastern European Burek. Course Appetizer Cuisine Middle Eastern Keyword baking, bread, calzone, cheese, dough, feta, filling, Lebanon, mezze Prep Time 15 minutes Cook Time 20 minutes Total Time 35 minutes Servings: 8 Calories 220 kcal Ingredients 16 oz pizza dough frozen, then thawed 1 cup feta crumbled 5 oz yogurt plain 1/4 cup mozzarella shredded 2 Tbs parsley fresh, chopped fine 1 dash nutmeg 1 tsp nigella seeds 1 egg beaten with 1 Tbsp water for egg wash 1 tsp zatar sprinkled on finished fatayer Instructions 1. Defrost the pizza dough. 2. Preheat your oven to 375'F. Line a baking sheet...

Look at this beautiful bowl of super green summer!!! One of the healthiest salads you can eat. Filled with lots of parsley, this salad is rich in antioxidants, minerals and packed with vitamin K. PREP TIME 30 mins TOTAL TIME 30 mins Author: colorfulrecipes.com Recipe type: Salad Cuisine: Lebanese Serves: 4-6 INGREDIENTS Curly Parsley - 4 bunches Tomatoes - 3 large, finely chopped Mint Leaves - 1 small bunch, leaves only finely sliced Green Onions - 2, finely sliced Bulgur (Fine Cracked Wheat) - ⅓ cup Red Onion - ½ small, finely chopped Fresh Lemon Juice - 2 large lemons Extra Virgin Olive Oil - ¼ cup Salt - 2 tsp or to taste Freshly Cracked Black Pepper - to taste INSTRUCTIONS 1. **Pre-wash the parsley the night before, discard most of the stems, lay flatly on towel or paper towels in small bunches, turning once, to fully dry. 2. In a small bowl, soak the bulgur fine cracked wheat in water and set aside. 3. Finely and gently chop the dry parsley using a sharp knife and add to a large b...

Cook Time 20 mins Total Time 20 mins Make the best tasting shawarma in your kitchen. Juicy tender chicken with flavorful marinade. Surprise your family, show them that you can make better tasting shawarma than restaurants. Course: Appetizer Cuisine: Lebanon Servings: 2 Ingredients 350 gm chicken slices I used thighs ½ cup yogurt Juice of half lime or lemon 1/2 teaspoon black pepper powder ½ teaspoon allspice powder 1 ½ teaspoon cumin powder ½ teaspoon paprika 3 minced garlic cloves ¾ teaspoon salt Instructions 1. Mix all the ingredients above, cover and let it marinate for 2 to 3 hours in the fridge. 2. Preheat oven to 400F/200C. 3. Remove chicken from the marinade and distribute on a baking sheet. 4. Bake on the low rack for 20 minutes uncovered. 5. You can drizzle the chicken shawarma with olive oil for more flavor if you wish. Source: Munaty Cooking

Makes 6 | Hands-on time 45 min, plus rising & proving | Medium Warm flatbreads, drizzled with a lemony herb butter and scattered with chilli flakes, are the perfect side for any Middle Eastern meal. Nutritional info per serving Per flatbread Calories 366kcals Fat 19.8g (10.5g saturated) Protein 5.9g Carbohydrates 40g (1.7g sugars) Fibre 2.3g Salt 1.2g INGREDIENTS 300g plain flour, plus extra for dusting 7g fast-action dried yeast 1½ tsp fine sea salt 1 tsp caster sugar 50ml soured cream 2 tbsp extra-virgin olive oil, plus extra for oiling and frying 150ml tepid water For the herb butter (optional) 100g unsalted butter Handful fresh flatleaf parsley, chopped Juice ½ lemon Aleppo chilli flakes (available online and from good delis) METHOD 01. Put the flour in a large mixing bowl. Stir in the yeast, salt, sugar, soured cream and oil using a wooden spoon, then add the water. Bring the mixture together, then tip out onto a floured surface and knead for 5-10 minutes. When the dough feels...

Serves 4 | Hands on time 20 min, grilling time 10 min, plus marinating | Easy Marinated meat, spices, sharp pickles and citrus, offset with a hint of smokiness – this chicken shish is hold-me-back good. Nutritional info per serving Calories 260kcals Fat 4g (1.6g saturated) Protein 46.3g Carbohydrates 8.3g (7.6g sugars) Fibre 2.7g Salt 2.8g INGREDIENTS 1 large onion, quartered 3 garlic cloves Large pinch ground turmeric 2 tbsp tomato purée 200ml natural yogurt or whole milk 1 tbsp paprika (not smoked) 2 tsp salt 4 large British free-range chicken breasts, cut into bite-size chunks Vegetable oil to grease Dried oregano and sumac for sprinkling Serving suggestions Lemon wedges, pickles, flatbreads, yogurt, chilli sauce, tomato salad METHOD 01. Put the onion and garlic in a food processor and whizz to a very fine pulp. Transfer to a sieve lined with a clean J-cloth and set over a large bowl. Bring the cloth around the pulp and squeeze to extract as much juice as you can (it’s best to wear ...

I was absolutely in love the first time I saw these little cakes and the molds! These delightful little cakes are based in French financiers but are a little lighter and are also quick and easy to make. The basic Friand is an almond base and what then make these then stand apart is the wealth of variations. Make a traditional Friand in a miniature tins but you can use a mini muffin tin. You can serve Friand as part of an afternoon tea or with a cup of tea or coffe. And of course are perfect for parties, picnics or in a lunch box. Note:  I bought my molds in Amazon. com and my favorites are these you  see here, but I have  a silicone mold that is good too! Adapted from : Food to Love  Ingredients 1  cup icing sugar  1 cup almond meal 1/2 cup self raising flour 1/4 cup poppy seeds 2 oranges finely grated zest 125 g melted butter 6 egg whites Orange syrup 1 cup water 1/2 cup orange juice 1 cup sugar 1 orange peeled strips of zest Method Preheat oven to modera...

Let’s travel to the Middle East and Enjoy one of the most famous dishes, known as Dawood Basha. Prep Time 15 mins Cook Time 10 mins Total Time 25 mins Course: Main | Servings: 3 | Author: Muna Kenny Ingredients **For the meatballs: 400 gm ground beef 1 onion minced 4 garlic cloves minced ½ teaspoon black pepper ½ teaspoon allspice ¼ teaspoon cinnamon ½ +1/4 teaspoon salt 2 tablespoon coriander leaves chopped For frying the meatballs: ¼ cup oil **For the sauce: 1 chopped tomato 1 onion chopped ¼ cup chopped bell pepper ¼ cup tomato paste ½ teaspoon allspice ½ teaspoon black pepper ¼ teaspoon cinnamon powder 2 potatoes cut into quarters 3 cups hot water Instructions **For the meatballs: 1. In a bowl, Add all the meatball ingredients and mix well. Shape into medium size balls and keep aside for 2 minutes. 2. In a pan, heat ¼ cup oil, when hot add the meatballs and fry until brown on all sides. Take out the meatballs from the oil, cover, and keep aside. **For the sauce: 1. In the same pan,...

For a Christmas dessert recipe with a difference, why not try this Middle Eastern-inspired honey-sweet, crisp baklava? NUTRITION: PER SERVING CALORIES 571KCALS FAT 34G (13.5G SATURATED) PROTEIN 10G CARBOHYDRATES 54.6G (36.8G SUGARS) FIBRE 1.5G SALT 0.3G Ingredients 150g shelled unsalted pistachios, plus extra to scatter 150g walnut pieces 150g light brown soft sugar ¼-½ tsp ground cinnamon, to taste 11 filo pastry sheets (25cm x 30cm) 75g unsalted butter, melted For the syrup 180g caster sugar ½ cinnamon stick Juice and zest of ½ orange Juice and zest of ½ lemon 2 tbsp dark honey, such as Greek honey 3 cloves 1½ tsp orange blossom water For the yogurt ice cream 200ml double cream 500g full-fat Greek yogurt (we like Total) 5 tbsp dark honey ½-1 tsp orange blossom water, to taste Method 1. To make the baklava, preheat the oven to 180°C/fan160°C/gas 4. Whizz the nuts, sugar and cinnamon in a food processor until quite finely ground but still with a few chunks. Halve the filo pastry sheets...

Serves 8 | Hands-on time 40 min, oven time 5-10 min, plus rising | Easy Think pizza crossed with Middle-Eastern spices and you've got James Martin's lamb flatbread recipe. Nutritional info per serving Calories 409kcals Fat 11.8g (4.7g saturated) Protein 21.6g Carbohydrates 55.2g (9.4g sugars) Fibre 2.7g Salt 1.1g INGREDIENTS For the pizza dough 400g ‘00’ flour, plus more to dust 100g fine semolina flour ½ tsp salt 1½ tsp caster sugar 7g sachet fast-action yeast 325ml warm water For the topping 1 tbsp vegetable oil 1 shallot, finely chopped 1 garlic clove, finely chopped 1 tsp ground coriander 1 tsp ground cumin 1 tbsp baharat (see Know-how) 500g British lamb mince 75g sultanas 300ml chicken stock 250ml natural yogurt 2 green chillies, finely chopped Leaves from 4 fresh mint sprigs Leaves from 16 fresh coriander sprigs METHOD 01. For the dough, put the flours, salt and sugar into a large bowl and stir. Mix the yeast with a little of the water in a jug to form a paste, then add t...

Makes 8 | Hands-on time 15 min, grilling time 10 min, plus chilling | Easy Serve these spicy, marinated lamb koftes with a cooling tahini yogurt dip, toasted pittas and some sharp pickles for a quick Lebanese meal. Nutritional info per serving Calories 240kcals Fat 15.4g (6.6g saturated) Protein 20.7g Carbohydrates 3.9g (2.4g sugars) Fibre 1.6g Salt 0.2g INGREDIENTS 2 red onions, halved 400g British lamb mince, around 20% fat 400g British beef mince 4 garlic cloves, crushed Large handful fresh parsley leaves, very finely chopped 2 tsp ground coriander 1 tbsp ground cumin ¼ tsp cayenne pepper ¼ tsp ground allspice 1 tsp ground cinnamon ½ tsp ground ginger Serving suggestions Garlic yogurt tahini dip Scorched green chillies Shredded white cabbage Chilli sauce Toasted pittas Lemon wedges METHOD 01. Put the red onions in a food processor and whizz until finely chopped. Tip out into a sieve lined with a clean J-cloth over the sink. Bring the cloth around the onions and squeeze to extract an...

Serves 4 | Hands-on time 40 min | Easy This Ottolenghi-inspired dish of rice and lentils is full of warming Lebanese flavours – a comforting dinner recipe for those cooler nights. Nutritional info per serving Calories 775kcals Fat 30.2g (7.2g saturated) Protein 25.6g Carbohydrates 92.5g (13.6g sugars) Fibre 15.4g Salt 0.2g salt INGREDIENTS 500ml sunflower oil 4 onions, finely sliced Generous handful plain flour, well seasoned with salt 200g green or brown lentils 2-3 tbsp olive oil 2 tbsp cumin seeds 2 tbsp coriander seeds ½ tsp ground turmeric 1½ tsp ground cinnamon 250g basmati rice Large pinch caster sugar Small bunch fresh coriander For the garlic yogurt 250ml Greek yogurt 3 spring onions, finely sliced 1 garlic clove, crushed 2 tbsp extra-virgin olive oil METHOD 01. Heat the sunflower oil in a large, heavy-based frying pan until it shimmers. Rub the onions in the flour to coat them, then add in batches to the hot oil – it should sizzle as they go in – and cook for 3-4 minutes unti...

The success of this bread is made that much greater if a baking stone is used in the base of the oven. Alternately, an overturned heavy sheet pan will work. A pizza peel is also particularly helpful for placing the flatbread dough in the oven and removing the bread when it’s finished. A flat sheet pan or an overturned rimmed sheet pan will work as well. The dough can be made, of course, by hand, but I found the dough dramatically more beautiful, softer and stickier (which like pizza dough, is better for flatbread) made in the food processor fitted with the metal blade. This recipe is based on Barbara Abdeni Massaad’s Man’oushe. Makes 4 loaves. PREP TIME: 3 HOURS | COOK TIME: 15 MINUTES | TOTAL TIME: 3 HOURS 15 MINUTES | RECIPE BY: MAUREEN ABOOD INGREDIENTS 2 1/2 cups unbleached all-purpose flour 1 cup cake flour 2 teaspoons kosher salt 1 1/4 cups cups lukewarm water (90-100 degrees) 1 teaspoon active dry yeast 1 tablespoon sugar 1 tablespoon neutral oil, such as canola or safflower 1/2...

PREP IN: 10 mins COOK IN: 20 mins SERVES: 3-4 Ingredients 6 medium Rooster potatoes 2 tablespoon lemon juice 1 teaspoon paprika 1 teaspoon chilli flakes 4 cloves garlic finely chopped large handful coriander Salt Olive oil/butter or half and half Method Cut the potatoes roughly into cubes and place in a pot of boiling water  for 5 minutes to parboil. Drain them and allow to stand for around 5 minutes with lid off to dry. Place a little olive oil or oil and butter in a wok or deep frying pan.  Add the potatoes, toss in oil/butter to coat and then add lemon juice and garlic. Sprinkle the paprika and chilli flakes over the potatoes. Cook until potatoes are soft, a little crispy on the outside and cooked through, stirring occasionally. Season with salt to taste. Roughly chop the coriander, stir in and serve. Delicious side dish, ideal for any type of meal. Especially compliments Indian or Lebanese dishes.

If you are torn between trying something new and exotic, and just making a big plate of fries… this is the perfect recipe for you. Author: Christine  | Prep Time: 15 minutes  | Cook Time: 1 hours 1 minutes  | Total Time: 1 hours 16 minutes INGREDIENTS For the Fries 2 large potatoes 2-3 Tblsps Olive oil 2 Tblsps minced onion 2 cloves garlic 1 green chili, seeded and minced 1 Tblsp fresh coriander / cilantro 1/4 tsp chili powder 1/4 tsp dried coriander 1/2 a lime For the dip 1 small eggplant 1/2 cup yogurt 1 small clove garlic 1 Tblsp tahini Juice of 1 lemon INSTRUCTIONS To Make the Fries 1. Pre-heat the oven to 200C / 390F 2. Slice the potatoes into long, chunky fries. I suggest leaving the skins on for this recipe. 3. Boil a saucepan of water and then remove from heat. Soak the fries in the water for about 20 minutes. Do not add any more heat- you just want the fries to soak, not cook. Doing this will help them to get a soft inside. 4. Drain, and leave to completely dry o...

These donuts are best eaten immediately after they are fried. Author: Maureen Abood Ingredients 1 tablespoon active dry yeast 1/3 cup sugar ½ cup warm water 3 cups flour 1 teaspoon salt 1/3 cup canola oil, plus canola oil for frying 3/4 cup warm water Additional sugar for coating the donuts Method Proof the yeast by dissolving it in ½ cup water with a teaspoon of the sugar and letting it activate for about 15 minutes, or until its creamy and little bubbles are forming. Whisk together the remaining 1/3 cup sugar, flour and salt. Create a well in the center and add the oil and proofed yeast mixture. Slowly work the wet ingredients into the dry, adding the 3/4 cup water slowly. Hold back ¼ cup and only as necessary to create a soft dough. Knead the dough gently for just a couple of minutes. Coat the dough with about 1 tablespoon of oil, cover with plastic wrap and a kitchen towel, and let rise in a warm spot until doubled, about 2 hours. Divide the dough into 8-10 balls. Let rise, covered...

Prep Time 40 min. Total Time 3hr. 40 min. Servings 6 servings Toss cooked lentils with onions, mint, and more for a unique lentils recipe! Serve our Lebanese Lentils Recipe in red pepper halves for added flair. What You Need 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. HEINZ Balsamic Vinegar 2 cloves garlic, minced 1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese Make It 1. 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. 2. Combine oil, vinegar and garlic. Pour over lentil mixture; mix lightly. 3. Add cheese; toss lightly.

This is another dessert  I made with frozen cherries (they can also be with tined cherries) here is not yet time for cherries (the trees are just blooming) It is a variety of the Black Forest cake, it is absolutely delicious and it is not difficult to do. . When I was very small my favorite cake was Black Forest and my mom always made it or bought it for my birthday. (Oh my mom .I miss her so much, every day.) I am posting it as a tribute to our Independence Day, which is September 18th. To chileans here and out Happy Independence day) Have everyone a very good weekend, hugs Adapted from : Woman's day kitchen Ingredients 350 grams   (12 oz) pitted  frozen cherries or drained canned black cherries 1/2 cup sugar 2 cups cold heavy cream, 1 can sweetened condensed milk 1 teaspoon pure vanilla extract 114 grams (4 oz ) bittersweet chocolate chunks Method Place the cherries, sugar and 2 tablespoons of water in a large saucepan. Bring the mixture to a boil, then reduce heat...