Pickled Cucumber Recipe

Photo: Pickled Cucumber Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Pickled Cucumber  Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Pickled Cucumber.

Ingredients

1 kg small size cucumber
¼ cup salt
3 cups water
1½ cup vinegar
2 cinnamon sticks
5 cloves grains
10 black pepper seeds
2 TBSP crushed garlic

Method

Wash cucumber, put in sterile jar.

Dissolve salt in water.

Put water, vinegar, cinnamon, cloves, and black pepper in a pan on medium heat till
boil. Leave to cool and saturate all the herbs flavor.

Add garlic to cucumber. Pour the water mixture till the cucumber is fully covered.

Keep the cucumber jar for two days until infuse all flavors.

Remove froth if appears.

* keep cucumber in the fridge after use.
* For large sized cucumber, cover with salt for one day in the jar, until absorb the most of water.

More Middle Eastern Food Recipes:

Pickled Pepper
Pickled Lemon
Grilled Tomatoes with Yogurt
Roasted Red Pepper Hummus
Roast beetroot hummus
Hummus Pit-zas 

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Pickled Pepper Recipe

Photo: Pickled Pepper Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Pickled Pepper Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Pickled Pepper. 

Ingredients

1 yellow pepper
1 red pepper
1 green pepper
3 garlic cloves cut into thin circles
2 TBSP Honey
3 cups white vinegar
1 tsp ginger powder

Method

Cut pepper in halves; remove the upper part and the seeds, cut to small pieces.

Boil water on medium heat, add pepper for two minutes, drain and set aside.

Melt well honey in vinegar.

Mix pepper pieces with garlic rounds and ginger, put in small jars, cover with vinegar and honey.

Seal jars tightly, keep for 3 days before use.

Keep in fridge after use.

More Middle Eastern Food Recipes:

Pickled Lemon
Grilled Tomatoes with Yogurt
Roasted Red Pepper Hummus
Roast beetroot hummus
Hummus Pit-zas
Red Pepper Hummus with Toasted Pita Triangles

Save and share Pickled Pepper Recipe

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Middle Eastern Carrot Salad Recipe

Photo: Middle Eastern Carrot Salad Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Middle Eastern Carrot Salad Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Middle Eastern Carrot Salad.

Serve this colorful side salad at room temperature with roasted or grilled meats. If Israeli couscous is unavailable, use small pasta such as orzo.

Yield: 8 servings (serving size: 1/2 cup)

Ingredients

2 cups coarsely chopped carrot (about 4 medium)
1 cup uncooked Israeli couscous
2 1/4 cups water
1 (3-inch) cinnamon stick
3 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh parsley
2 1/2 tablespoons extravirgin olive oil
1/4 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon ground cumin
1 garlic clove, minced

Preparation

1. Combine first 4 ingredients in a large saucepan; bring to a boil. Cook 10 minutes or until carrot and couscous are tender. Drain; discard cinnamon stick. Combine couscous mixture, cilantro, and remaining ingredients in a large bowl; toss gently to coat.

Maureen Callahan, Cooking Light - March 2008

More Middle Eastern Food Recipes:

Moroccan Butternut Squash Couscous Salad
Authentic Moroccan Lamb Tagine
Lebanese fruit salad
Grilled chicken with harissa and cumin
Chicken kebabs with lemon and coriander couscous
Paprika lamb kebab wraps

Save and share Middle Eastern Carrot Salad Recipe

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Moroccan Butternut Squash Couscous Salad Recipe

Photo: Moroccan Butternut Squash Couscous Salad Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Moroccan Butternut Squash Couscous Salad Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Moroccan Butternut Squash Couscous Salad.

Recipe facts:
Takes: 10 mins to prepare and 30 mins to cook
Serves: 2 

Ingredients

 400g butternut squash, peeled, deseeded, cut into small cubes
½ red onion, cut into fine wedges
2tbsp olive oil
1tsp Ras al hanout
100g couscous
150ml hot chicken or vegetable stock
½ orange, zest and squeeze of juice
25g hazelnuts, toasted, roughly chopped
75g feta cheese, crumbled
2tbsp fresh mint leaves, chopped

Preheat the oven to 200C/ fan 180C/ Gas 6. Scatter the butternut squash and onion wedges over a large, shallow roasting tray, drizzle with olive oil, scatter over the Ras al Hanout, season well and roast for 30 minutes or until golden brown and tender. Turn occasionally to ensure it cooks evenly.

Meanwhile, tip the cous cous into a large bowl, add the chicken stock, orange zest and juice, cover with cling film and leave for 4 minutes. Then fluff up with a fork and add the toasted hazelnuts, feta and mint.

Finally add the roasted butternut squash and stir together. Divide between two Tupperware boxes and chill until needed.

Source: TESCO realfood

More Middle Eastern Food Recipes:

Authentic Moroccan Lamb Tagine
Lebanese fruit salad
Grilled chicken with harissa and cumin
Chicken kebabs with lemon and coriander couscous
Paprika lamb kebab wraps
Home-style doner kebab

Save and share Moroccan Butternut Squash Couscous Salad Recipe Recipe 

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Authentic Moroccan Lamb Tagine Recipe

Photo: Authentic Moroccan Lamb Tagine Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Authentic Moroccan Lamb Tagine Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Authentic Moroccan lamb tagine. 

Recipe facts:
Takes: 25 mins to prepare and 1 hr 15 mins to cook
Serves: 4 

Ingredients

500g lamb neck fillet, cut into large chunks
500ml lamb stock
50ml olive oil
100g dried apricots
40g whole almonds, toasted
1 large onion, chopped
1tsp ground cumin
2tsp ground coriander
1tsp ground cinnamon
1tsp paprika
1tbsp honey
1tbsp coriander, finely chopped
salt
pepper
For the couscous
200g couscous
450ml chicken stock, hot

Pre-heat the oven to 160°C.

Heat half of the olive oil in a large casserole dish over a moderate heat. Season then sear the lamb pieces until golden brown in colour all over. Remove from the dish, then add the onion and sweat for 4-5 minutes, stirring occasionally. Add the spices at this point and a little salt, stirring well to combine.

Add the lamb back to the dish along with the apricots and cover with the stock. Bring to the boil, then cover and transfer to the oven. Cook for 40-50 minutes until the lamb is tender and the potatoes are soft. Remove from the oven and stir in the honey, almonds and chopped coriander.

Adjust the seasoning as necessary, then leave to one side as you prepare the couscous. Place the couscous in a large heatproof bowl. Bring the stock to a boil in a saucepan over a medium-high heat. Pour the stock over the couscous then cover the bowl with clingfilm. Allow to sit for 5-6 minutes until the stock has been absorbed.

Remove the clingfilm and fluff the grains with fork. Spoon onto a serving tagine and spoon the lamb tagine on top. Garnish with a sprig of coriander leaves and serve immediately.

Source: TESCO realfood

More Middle Eastern Food Recipes:

Lebanese fruit salad
Grilled chicken with harissa and cumin
Chicken kebabs with lemon and coriander couscous
Paprika lamb kebab wraps
Home-style doner kebab
Lebanese kibbeh burgers 

Save and share Authentic Moroccan lamb tagine recipe

 Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

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