Fattoush is a popular salad in Lebanon made with mixed greens, a lemony
vinaigrette and pita bread pieces. Toasting the pita adds crunch and a
sprinkle of ground sumac—which grows wild all over Lebanon—adds depth.
Let the salad sit for a bit to let the pita soak up the lemony dressing.
Ingredients:
Salad
2 6-inch whole-wheat pitas, split
3 tablespoons extra-virgin olive oil, divided
1 1/4 teaspoons ground sumac (see Note), divided
1/4 cup lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large head romaine lettuce, coarsely chopped
2 large tomatoes, diced
2 small salad cucumbers or 1 large cucumber, seeded and diced (peeled if desired)
1/2 cup thinly sliced red onion
1/3 cup thinly sliced fresh mint
Chicken
1 1/2 pounds boneless, skinless chicken breasts, trimmed pounds boneless, skinless chicken breasts, trimmed
1 1/2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Directions:
1. To prepare salad: Preheat oven to 350ºF. Place pita halves rough-side
up on a large baking sheet. Brush with 1 tablespoon oil and sprinkle
with 1 teaspoon sumac. Bake until golden and crisp, about 15 minutes.
When cool, break into bite-size pieces.
2. Whisk lemon juice, salt, pepper and the remaining 2 tablespoons oil
and 1/4 teaspoon sumac in a large bowl. Add lettuce, tomatoes, cucumber,
onion, mint and the pita pieces; toss to coat. Let stand for 15
minutes.
3. To prepare chicken: Meanwhile, preheat grill to medium-high. Rub the
chicken with oil and season with salt and pepper. Grill until no longer
pink inside, 3 to 4 minutes per side. (Alternatively, broil chicken 4 to
6 inches from the heat source for about 6 minutes per side.) Slice the
chicken thinly and serve on top of the salad.
4. Note: The tart berries of the sumac bush add another element
to many Middle Eastern dishes. Find them whole or ground in Middle
Eastern markets or online at kalustyans.com or lebaneseproducts.com.
Recipe Nutrition
Per serving: 295 calories; 12 g fat (2 g saturated fat, 7 g mono
unsaturated fat); 63 mg cholesterol; 21 g carbohydrates; 27 g protein; 5
g fiber; 473 mg sodium; 693 mg potassium Nutrition Bonus: Vitamin A
(120% daily value), Vitamin C (60% dv), Folate (38% dv), Iron &
Potassium (20% dv).
Ingredients:
1 tbsp olive oil
350g pack ready-made beef or chicken meatballs (approx 16)
1 large onion , sliced
100g dried apricots , halved
1 small cinnamon stick
400g tin chopped tomatoes with garlic
25g toasted flaked almonds
handful coriander , roughly chopped
Method:
1. Heat the oil in a large deep frying pan, then fry the meatballs for
10 mins, turning occasionally until cooked through. Scoop out of the pan
and set aside, then cook the onion for 5 mins, until softened.
2.
Add the dried apricots, cinnamon stick, tomatoes and half a can of
water to the pan, then bring to the boil and simmer for 10 mins. Remove
the cinnamon stick. Return the meatballs to the pan and coat well with
the tomato sauce. Serve sprinkled with the almonds and coriander.
Try
Making a Chicken tagine
Heat
1 tbsp olive oil in a large pan and fry 4 sliced skinless chicken
breasts, for 3-4 mins until cooked through. Remove, then continue with
the above recipe from stage 2. Return chicken to the pan, then simmer
for 10 mins before serving as above.
Using ground cinnamon
If you don't have any cinnamon sticks, use a good pinch of ground cinnamon instead.
Nutrition per Serving
388 kcalories, protein 18g, carbohydrate 24g, fat 25 g, saturated fat 9g, fibre 6g, sugar 17g, salt 1.58 g
The Recipes Kitchen (The home of Hummus & Delicious Middle
Eastern Food Recipes) invites you to try Moroccan-style chicken with
lentils recipe. Enjoy cooking tasty healthy Middle Eastern food and
learn how to make Moroccan-style chicken with lentils.
Lesley Waters’ rich chicken dish has vibrant North African flavours and goes fantastically with rice or couscous
Easy
Serves 2 adults and 2-3 children
Preparation time 20 mins
Cook time 1 hr 40 mins
Freezable
Super healthy
Ingredients:
2 tbsp olive oil
8 skinless boneless chicken thighs
2 garlic cloves , crushed
1 tbsp ground cumin
1 tbsp ground coriander seeds
1 tbsp sweet paprika
1 large onion , finely sliced
50g split red lentils
400g can chopped tomato
1 tbsp tomato ketchup
700ml chicken stock
1 cinnamon stick
200g whole dried apricots
handful mint leaves, to serve (optional)
Method:
1.
Heat oven to 180C/fan 160C/gas 4. Rub 1 tbsp olive oil into the chicken
thighs. Mix the garlic, cumin, coriander and paprika together, then rub
all over the chicken thighs on both sides.
2. Heat a large
flameproof casserole, add the chicken thighs and cook over a medium heat
for 5 mins until golden on both sides. You might need to do this in 2
batches, depending on the size of the casserole. Set the chicken aside.
Turn down the heat, add the remaining oil and fry the onion for 5 mins
until softened.
3. Stir in the rest of the ingredients, apart
from the mint and bring to the boil. Place the chicken thighs on top and
pour in any juices. Cover and cook for 1½ hrs, until the meat is tender
and the sauce thickened. Can be cooled and frozen at this stage for up
to 1 month. Defrost thoroughly in the fridge, then gently warm through.
Scatter with fresh mint leaves and serve with couscous or rice.
Nutrition per serving
461 kcalories, protein 48g, carbohydrate 40g, fat 13 g, saturated fat 3g, fibre 6g, sugar 1g, salt 1.45 g
The Recipes Kitchen (The home of Middle Eastern cooking) invites
you to try Chicken with yogurt & pomegranate recipe. Enjoy Middle
Eastern food and learn how to make Chicken with yogurt &
pomegranate.
A fresh and versatile way to serve chicken, with sweet pomegranate seeds sprinkled on top.
Ingredients:
olive oil
butter
1 chicken , about 1.8kg, jointed into 8 pieces
2 onions , finely sliced
1 tsp ground cumin
1 green chilli , halved, seeded and finely chopped
400ml fresh chicken stock , or from a cube or concentrate
500g Greek yogurt
2 tbsp plain flour
1 pomegranate , seeds removed and separated
1 tbsp coriander , freshly chopped
Method:
-
Heat 2 tbsp olive oil with a knob of butter in a wide, heavy bottomed
saucepan or sauté pan. Season the chicken pieces and brown them on both
sides for about 5 minutes. Once they are a good golden colour remove
them. Add the onions and cook until golden. Stir in the cumin and the
chillies and cook for a minute.
- Put the chicken pieces back
in the pan, together with any juices, and add the stock. Bring to the
boil then turn the heat down very low. Cover and cook the chicken for 20
minutes, take the lid off and leave to cook for a further 20 minutes.
The liquid will reduce slightly and the chicken should be cooked through
(there should be no pink juices when you pierce it).
- Mix the
yogurt with the flour (this stabilises it and stops it from splitting).
Add a small ladleful of the cooking liquid to the yogurt and mix well.
Now add the yogurt to the chicken and mix carefully. Gently heat through
then scatter with the pomegranate seeds and coriander and serve.
Try Just thighs:
If
you don't want to joint a whole chicken for this, use chicken thighs
only, or a mixture of joints. If you want to make this as a stand-alone
recipe, it can easily be doubled.
An easy recipe to prepare best kunafa desserts. Kunafa originated in the
Palestinian city of Nablus then spread to Arab and middle eastern
countries. Kunafa is a traditional Middle Eastern desert made from white
melted cheese and shreded wheat. It is delicious and light!
Ingredients
1 package of shredded fillo dough
1/2 pound of butter melted
2 lbs ricotta cheese
1/2 cup pine nuts
1/2 cup minced pistachio
3 cups sugar
1 tsp lemon juice
Preparation
- First step is to defrost the Fillo dough. Do this by shredding the fillo in a bowl continuously till completelly defrosted.
- Once
this occurs, you start adding the butter while continuously shredding
the dough. When this process is complete and the dough is shredded
thoroughly, seperate the dough into two equal portions.
- In a
well buttered pan, spread out the dough thoroughly, but do not
compress. Once the dough is spread evenly, start preparing the ricotta
cheese. Lay the cheese patties onto the prepared dough in the pan. Once
the layer of ricotta cheese is completely covering the dough, lay the
second half of the dough unto the cheese so that it is evenly
distrubuted.
- Preheat the oven to 350 degrees, then place the
pan in the middle for approxiametly 45 minutes. What you need to look
for, is that the dough browns. Once achieved, you will need a larger
pan in which you will flip the Knefeh so the the bottom is on top and
vice versa. Bake again till the browning occurs on the adjacent side.
Once browned on both sides, the Knafe is finished.
- The last step is to top the Knefeh with the sweet syrup, pine nuts, and pistachio.
Middle eastern cooking and try this Shish Taouk with White Rice
recipe. Delicious shish taouk dish consists of chicken breast fillets,
lemon juice, garlic, yogurt, tomato, oregano, ground cinnamon, ground
pepper, green capsicum peppers.
Ingredients
For the shish taouk marination:
750 g chicken breast fillets, cut into medium size cubes
¼ cup lemon juice
3 tablespoons vegetable oil
4 cloves garlic, crushed
½ cup yogurt or 125 ml
1 teaspoon tomato paste
1 teaspoon dried oregano
2 cubes MAGGI® Chicken Less Salt Bouillon, dissolved in ¼ cup or 65ml hot water
¼ teaspoon ground cinnamon
½ teaspoon white ground pepper
2 small green capsicum peppers or 200 g, cut into medium cubes
For the rice:
2 cups basmati rice or 400 g, washed
3½ cups water or 875 ml
2 tablespoons vegetable oil
2 cubes MAGGI® Seasoning for White Rice
Preparation
- In a bowl, combine and mix all shish taouk marination ingredients. Cover and marinade in fridge for at least 12 hours.
- In a wooden skewer, arrange chicken and capsicum.
- Grill the shish taouk on medium heat for 5-7 minutes from all sides or until it’s cooked and golden brown in color.
To prepare the rice:
- Add the water to a large saucepan. Add the rice, oil and MAGGI® Seasoning for White Rice cubes.
- Stir constantly until it boils, cover and cook over low heat for 15- 20 minutes or until rice is cooked.
Easy recipe for Chicken Stew. Enjoy middle eastern cooking recipes and learn how to make delicious Chicken Stew dish.
Ingredients:
500 g boneless and skinned chicken breasts, cut into cubes
7 cups water or 1750 ml
1 cinnamon stick
2 cubes MAGGI® Chicken Less Salt Bouillon
2 medium onions or 300 g, cut into cubes
1 tablespoon tomato paste
3 tablespoons egyptian rice, washed and drained
1 medium carrot or 100 g, cut into thick slices
100 g green beans, sliced
1 cup canned chickpeas or 150 g
1 medium zucchini or 75 g, cut into cubes
½ cup frozen green peas or 75 g
1 tablespoon fresh parsley, chopped
Preparation:
- Place chicken pieces and water in a large saucepan. Bring to boil and skim froth as it appears.
- Add
cinnamon stick, MAGGI® Chicken Less Salt Bouillon cubes, onions and
tomato paste. Cover and simmer over low heat for 20 minutes.
- Add rice, carrots, green beans, canned chickpeas and simmer for another 15 minutes or until rice is cooked.
- Add zucchini and green peas then simmer for 5 minutes.
- Stir in parsley and serve.
Note:
Like many vegetables, green beans are rich in Potassium known to be beneficial for healthy circulation.
