Lamb cutlets with fattoush recipe

Photo: Lamb cutlets with fattoush recipe

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

Add some Lebanese flair to your cooking with this quick and easy dinner idea.

Preparation Time 15 minutes
Cooking Time 10 minutes

Ingredients (serves 4)

8 French-trimmed lamb cutlets
1 1/2 tbs olive oil
1 tsp ground cumin
1 garlic clove, crushed
2 tbs lemon juice
2 small pita bread, roughly torn
1 punnet cherry tomatoes, quartered
1 Lebanese cucumber, cubed
1/2 cup flat-leaf parsley leaves

Method

Preheat the oven to 180°C.

Make a marinade by mixing together 2 teaspoons of the olive oil, the cumin, garlic and half the lemon juice in a small bowl. Brush over cutlets and set aside.

Place pita bread on a baking tray and bake in the oven for 5 minutes or until crisp. Break into pieces.

Heat a chargrill over high heat, add the lamb cutlets and cook, in batches if necessary, for 2 minutes on each side, until browned but still pink in the middle. Set aside.

Place the tomato, cucumber, parsley and pita bread in a large bowl, dress with remaining olive oil and lemon juice. Toss to combine.

Divide the salad between 4 bowls and top each with 2 cutlets.

Source
delicious. - October 2004, Page 147
Recipe by Chrissy Freer
 
More Middle Eastern Food Recipes:

Lamb tagine with dates & sweet potatoes
Fruity lamb tagine
Lamb and apricot tagine
Lamb and quince tagine
Chickpea tagine with figs
Fast chicken tagine

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Lentil & tomato salad with garlic lebanese bread recipe

Photo: Lentil & tomato salad with
garlic lebanese bread recipe
Photography by Steve Brown

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lentil & tomato salad with garlic lebanese bread recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Lentil & tomato salad with garlic lebanese bread.

Cooking Time 20 minutes

Ingredients (serves 6)

1 tbs olive oil
1 garlic clove, chopped
4 (25cm diameter) Lebanese bread

Lentil & tomato salad
2 400g cans brown lentils
300g (about 3) vine-ripened tomatoes, diced
1 cup roughly chopped fresh continental parsley
1 red onion, quartered, thinly sliced

Dressing
60ml (1/4 cup) olive oil
60ml (1/4 cup) fresh lemon juice
3 garlic cloves, chopped
1 tsp grated lemon rind
1/2 tsp ground cumin
Salt & freshly ground black pepper

Method

Preheat oven to 200°C. Combine the oil and garlic in a small bowl. Cut the Lebanese bread into wedges and use a small pastry brush to brush all over with the oil mixture.

Place the bread wedges on 2 baking trays and bake in a preheated oven for 7 minutes or until crisp and golden.

Meanwhile, to make the lentil and tomato salad, place the lentils in a sieve and rinse well under cold running water. Drain well and place in a large bowl. Add the tomatoes, parsley and onion to the lentils. Toss to combine.

To make the dressing, place the oil, lemon juice, garlic, lemon rind and cumin in a small bowl, and whisk to combine. Taste and season with salt and pepper.

Pour the dressing over the lentil salad and toss to combine. Serve with wedges of garlic bread.

Source
Good Taste - March 2002, Page 55
Recipe by Michelle Noerianto
 
More Middle Eastern food Recipes:

Lamb with hummus and tabouli platter
Hummus Deviled Eggs
Bolognaise pide with mint and lemon
Moroccan lamb pizza
Turkish Pizza
Spiced lamb and spinach pizza

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Lamb tagine with dates & sweet potatoes recipe

Photo: Lamb tagine with dates & sweet potatoes recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lamb tagine with dates & sweet potatoes recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Lamb tagine with dates & sweet potatoes.

This is one of those wonderful dishes that improves with keeping.

Easy
Serves 10
Prep 30 mins
Cook 2 hrs
Freezable

Ingredients

6 tbsp olive oil
4 onions , thinly sliced
2 tbsp finely chopped fresh root ginger
2kg boneless lamb shoulder, cut into 5cm chunks
4 tsp ground cumin
2 tsp each paprika and ground coriander
2 cinnamon sticks
850ml passata
700g sweet potatoes , cut into chunks
350g pitted dates

TO SERVE

100g blanched almonds , toasted
good handful coriander , roughly chopped

Method

Heat the oil in a large, deep pan. Add the onions, then gently fry until softened, about 5 mins. Stir in the ginger, add the meat in batches, then fry on all sides until lightly coloured. Return all the meat to the pan, stir in the spices and cinnamon sticks, then cook for 1 min.

Add the passata and 800ml water, then bring to the boil, stirring. Season well, then cover and simmer for 1½ hrs, until the lamb is tender.

Add the sweet potatoes, stir well, cover again, then cook for 20 mins or until the potatoes are just tender. Stir in the dates and heat through for 5 mins. Taste and add more seasoning if necessary. To serve, spoon the tagine into a serving dish and scatter with the almonds and coriander.

Try

To freeze

Cool at the end of step 2, then pack into a rigid container. Freeze for up to a month. Defrost in the fridge overnight, then gently reheat (add a little more water if necessary), bring to the boil and continue with step 3.

Nutrition per serving

646 kcalories, protein 42g, carbohydrate 49g, fat 32 g, saturated fat 13g, fibre 0g, sugar 33g, salt 0.82 g

Recipe from Good Food magazine, December 2008.  

More Middle Eastern Food Recipes:

Fruity lamb tagine
Lamb and apricot tagine
Lamb and quince tagine
Chickpea tagine with figs
Fast chicken tagine
Chicken and apricot tajine

Save and share Lamb tagine with dates & sweet potatoes recipe

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Fruity lamb tagine recipe

Photo: Fruity lamb tagine recipe

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

This succulent and superhealthy one-pot is guaranteed to satisfy a crowd - save time and make it up to two days ahead.

Easy
Serves 4
Prep 15 mins
Cook 1 hr 30 mins
Freezable
Super healthy, Dairy-free

Ingredients

2 tbsp olive oil
500g lean diced lamb
1 large onion , roughly chopped
2 large carrots , quartered lengthways and cut into chunks
2 garlic cloves , finely chopped
2 tbsp ras-el-hanout spice mix (see tip, below)
400g can chopped tomatoes
400g can chickpeas , rinsed and drained
200g dried apricots
600ml chicken stock

TO SERVE

120g pack pomegranate seeds
2 large handfuls coriander , roughly chopped

Method

Heat oven to 180C/160C fan/gas 4. Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.
If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it's not piping hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.

Try

Spice mix

Ras el hanout, a North African spice mix, contains cardamom, cinnamon, clove, coriander, cumin, nutmeg, turmeric and black pepper. Find it in larger supermarkets, or use a mix of the spices above.

Nutrition per serving

497 kcalories, protein 40g, carbohydrate 46g, fat 18 g, saturated fat 5g, fibre 12g, sugar 32g, salt 1.37 g

Recipe from Good Food magazine, October 2009.
 
More Middle Eastern Food Recipes:

Lamb and apricot tagine
Lamb and quince tagine
Chickpea tagine with figs
Fast chicken tagine
Chicken and apricot tajine
Chicken and caramelized onion tagine

Save and share Fruity lamb tagine recipe

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Chicken skewers with hommus recipe

Photo: Chicken skewers with hommus recipe

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

Lift the lid on your barbie to create nutritious kebabs that are perfect for spring entertaining or midweek dining.

Cooking Time 4 minutes

Equipment
You'll need 8 x 25cm presoaked skewers

Ingredients (serves 4)

2 lemons, juiced
1/4 cup extra-virgin olive oil
2 teaspoons dried oregano leaves
800g Lilydale chicken breast fillets, cut into 3cm pieces
2 small red onions, cut into thin wedges
olive oil cooking spray
250g tub hommus dip, leafy green salad and lemon wedges, to serve

Method

Combine 1/2 cup lemon juice, oil and oregano in a large, shallow ceramic dish. Season with salt and pepper. Add chicken. Stir to coat. Cover and refrigerate for 30 minutes, if time permits.

Preheat a greased barbecue plate or chargrill on medium heat.

Thread onion and chicken onto skewers. Spray with oil. Barbecue or chargrill, turning and basting occasionally, for 4 to 5 minutes or until chicken is just cooked through.

Serve chicken skewers  with hommus, leafy green salad and lemon wedges.

Source
Super Food Ideas - September 2006, Page 61
Recipe by Annette Forrest  

More Middle Eastern Food Recipes: 

Sirloin and Vegetable Kebabs 
Lamb kebabs with couscous and mint-yoghurt sauce
Chicken kebabs with lemon and coriander couscous
Paprika lamb kebab wraps
Home-style doner kebab
Lebanese kibbeh burgers

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How to Make Deep Fry Turkey with Cajun

 Deep Fry Turkey

Deep Fry Turkey INGREDIENTS:

# 2 8-14 lb turkeys
# 10 gallons peanut oil
# 1 cup salt
# 1/2 tbsp cayenne
# 1/4 tbsp black pepper


Cajun Marinade

# 2 tablespoon Lea & Perrins worcestershire
# 1 tablespoon crab boil
# 1/4 cup apple cider
# 3/4 cup honey
# 1 bottled beer
# 1 tablespoon salt
# 1 tablespoon allspice
# 1/2 cup essence or Creole spice
# 1/4 teaspoon cayenne
# pinch of clove

Deep Fry Turkey INSTRUCTIONS

1. First of all season and cure the turkey with salt, pepper and cayenne. Rub seasoning on skin and let sit overnight.

2. And then in a blender, add all the wet ingredients and then the dry ingredients to make the marinade. Puree on high for 4-6 minutes. Make sure all ingredients are completely pureed and add to an injector.

Deep-Fried Cajun Turkey
3. First of all heat oil to 350 degrees F. Depending on the amount of oil used, this usually takes between 45 minutes and one hour. (To determine the correct amount of oil, place the turkey in the basket and place in the pot. Add water until it reaches 1 to 2 inches above the turkey. Remove the turkey and note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water. Pour out water and dry the pot thoroughly. Be sure to measure for oil before breading or marinating the turkey.)

4. While the oil is heating, prepare the turkey as desired.

Deep-Fried Cajun Turkey
5. Once the oil has come to temperature, place the turkey in the basket and slowly lower into the pot. Whole turkeys require approximately 3 minutes per pound to cook. Remove turkey and check internal temperature with meat thermometer. The temperature should reach 170 degrees F in the breast and 180 degrees F in the thigh. Turkey parts such as breast, wings and thighs require approximately 4 to 5 minutes per pound to come to temperature.

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Hummus Deviled Eggs Recipe

Hummus Deviled Eggs Recipe

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

Yield 12 Servings

Ingredients

6 eggs
1/3 cup+1 Tbsp Sabra hummus
2 Tablespoons Olive Oil
¼ tsp freshly ground pepper
¼ tsp salt
3 teaspoons relish
Paprika for garnish

Directions

Place eggs in pot and cover with cold water. Bring to a boil over high heat. Turn off the heat and let sit for 14 minutes. Remove with a slotted spoon and run cold water over the eggs. Cool eggs 10 minutes.

Remove shells when cool. Cut in half and scoop out the yolk and reserve in bowl of a food processor. Repeat with the remaining 5 eggs.

Add hummus, olive oil, pepper, salt to the yolks and puree in the food processor. Add the relish and pulse 3-5 times to incorporate..

Put the yolk mixture in a piping bag. (Use a tall glass and fold the edges of the piping bag over the glass to make it easier to transfer the mixture.) Pipe about a teaspoon of the mixture into each of the egg white halves and sprinkle with paprika.

Chef's Note I like serving these as a picnic staple, or with cocktails when I’m entertaining.

sabra.com  

More Middle Eastern food Recipes:

Bolognaise pide with mint and lemon
Moroccan lamb pizza
Turkish Pizza
Spiced lamb and spinach pizza
Spinach and feta gozleme
Phyllo with minced beef  

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Lamb with hummus and tabouli platter

Lamb with hummus and tabouli platter 

How to make Lamb with hummus and tabouli platter. This festive season, get inspired with a get-together party plate starring lamb, hummus and tabouli.

Cooking Time 180 minutes

Ingredients (serves 6)

1/4 cup olive oil
850g boned lamb shoulder
1 medium brown onion, chopped
1 litre beef stock
3 cups fresh flat-leaf parsley leaves, chopped
2 green onions, thinly sliced
2 large vine-ripened tomatoes, seeded, finely chopped
2 tablespoons lemon juice
2 tablespoons pine nuts, toasted
375g tub hummus
12 pita breads

Method

Heat 1 tablespoon oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Add lamb. Cook, turning, for 10 minutes or until browned all over. Add onion, stock and 2 cups cold water. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour and 20 minutes or until lamb is tender. Transfer lamb to a large plate. Discard cooking liquid. Set aside to cool for 15 minutes. Using 2 forks, coarsely shred lamb.

Meanwhile, combine parsley, onion, tomato, lemon juice and remaining oil in a large bowl. Season with salt and pepper. Add pine nuts. Toss to combine.

Spoon hummus and tabouli into bowls. Arrange lamb and pita breads on a platter. Serve with hummus and tabouli.

Source
Super Food Ideas - December 2011, Page 47
Recipe by Kirrily La Rosa 

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Cakey Chocolate Spelt Cookies

Cakey Chocolate Spelt Cookies

Everyone has their favourite type of chocolate cookies and If you like them soft, moist and cakey, then these are perfect for you. I have replace the wheat flour with spelt, and also reduced the original called for amount of sugar by two-thirds and added two tablespoons of coffee liqueur to batter. To keep these cookies soft and chewy for longer, store them in an airtight container. They freeze exceptionally well-layer them in a freezer-safe container between sheets of wax paper. Thaw 15 minutes at room temperature before serving.

Cakey Chocolate Splet Cookies

100 g Spelt pastry flour 110 g Wholegrain spelt flour 20 g Unsweetened cocoa powder 1/2 tsp Baking soda 1/2 tsp Salt 6 Large egg whites, at room temperature 150 g Dark brown sugar 2 tbsp Coffee liqueur 100 g 70% Dark chocolate, chopped and melted

1. Preheat to 180C/350F. Line 3 baking trays with parchment paper. Whisk spelt pastry flour, wholewheat spelt flour, cocoa powder, baking soda and salt in a medium bowl.
2. Roughly chop the chocolate and place them in a heatproof bowl set over a pot of barely simmering water. When melted, remove from the heat, and gently stir until smooth.
3. Beat egg whites in a large mixing bowl with an electric mixer until foamy, about 1 minute. Beat in dark brown sugar in a few additions until smooth. Now beat in coffee liqueur and melted chocolate. Stir in the dry ingredients with a wooden spoon until just incorporated.
4. Drop the batter by tablespoonfuls onto the prepared baking sheets, 1 inch apart. Bake the cookies 10-12 minutes. Cookies will be soft. Cool on the pan for 5 minutes, then remove from trays to a wire rack to cool completely.

Cakey Chocolate Spelt Cookies

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Bolognaise pide with mint and lemon recipe - How to make Bolognaise pide with mint and lemon

Photo: Bolognaise pide with mint and lemon recipe

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

Its not so hard to make tasty Turkish pide from scratch and with our tasty bolognaise filling, the whole family will be asking for more.

Preparation Time 30 minutes
Cooking Time 60 minutes

Ingredients (serves 4)

225g (1 1/2 cups) high-grade plain flour
2 tsp (7g/1 sachet) dried yeast
1/2 tsp sugar
Pinch of salt
185ml (3/4 cup) warm water
1 tbs olive oil
1kg (4 cups) bolognaise sauce (see related recipe)
1/2 cup finely shredded fresh mint
1 tbs finely grated lemon rind
Greek-style yoghurt, to serve

Method

Preheat oven to 220°C. Line a baking tray with non-stick baking paper.

Combine the flour, yeast, sugar and salt in a bowl. Make a well in the centre and add the water and oil. Use a round-bladed knife in a cutting motion to mix until combined and a soft dough forms. Turn dough onto a well-floured surface and knead for 5 minutes or until smooth.

Divide dough into 4 portions. Roll out 1 dough portion to make an oval shape about 13cm wide and 32cm long. Spoon 250g (1 cup) of bolognaise down the centre, leaving a 2cm border at each end. Fold in the sides to enclose filling slightly, leaving an opening down the centre. Pinch sides of dough and fold over ends to seal. Place on prepared tray. Bake in oven for 15 minutes or until golden brown and crisp. Repeat with remaining dough and bolognaise sauce.

Meanwhile, combine the mint and lemon rind in a small bowl.

Serve the pide with yoghurt sprinkled with the mint mixture.

Source
Good Taste - January 2006, Page 72
Recipe by Michelle Southan

More Middle Eastern food Recipes:

Moroccan lamb pizza
Turkish Pizza
Spiced lamb and spinach pizza
Spinach and feta gozleme
Phyllo with minced beef
Turkish bread crostini

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Moroccan lamb pizza recipe

Photo: Moroccan lamb pizza recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Moroccan lamb pizza Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Moroccan lamb pizza. 
 
Top a pre-bought pizza base with Moroccan-seasoned lamb for a tasty Thursday night dinner.

Ingredients (serves 2)

2/3 cup low-fat natural yoghurt
Juice of 1 lemon
2 tbs chopped mint
180g lamb backstrap, roughly chopped
1 1/2 tsp ras el hanout (see note) or Moroccan seasoning
1 large garlic clove, chopped
1/2 red onion, chopped
26cm gluten-free pizza base (see note)
1 tbs pine nuts
8 cherry tomatoes, halved
1 tbs chopped coriander

Method

Combine the yoghurt, 2 teaspoons lemon juice and mint in a bowl. Season with salt. Chill until required.

Preheat the oven to 220°C.

Place the chopped lamb, ras el hanout or Moroccan seasoning, garlic, red onion, sea salt and freshly ground pepper into a food processor and pulse until the mixture is coarsely minced.

Place the pizza base on a baking tray. Scatter the lamb mixture, pine nuts and tomato over the pizza base. Place in the oven and cook for 8-10 minutes until lamb is cooked through and tomatoes have softened. Remove from oven, scatter with the chopped coriander and drizzle over remaining lemon juice. Serve with the mint yoghurt.

Notes

Ras el hanout is from Middle Eastern food shops.

Gluten-free pizza bases are from supermarkets.

Source
delicious. - February 2009, Page 129
Recipe by Olivia Andrews

More Middle Eastern food Recipes:

Turkish Pizza
Spiced lamb and spinach pizza
Spinach and feta gozleme
Phyllo with minced beef
Turkish bread crostini
Lamb and olives pies (fatayer)

Save and share Moroccan lamb pizza recipe

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Sirloin and Vegetable Kebabs Recipe

Photo: Sirloin and Vegetable Kebabs Recipe

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

Yield Serves 4

Ingredients

4 teaspoons whole coriander seeds, finely ground
4 teaspoons anise seeds, finely ground
1 tablespoon minced garlic
1 tablespoon ground paprika
1/4 teaspoon cayenne pepper
1/2 cup olive oil
Salt
1 1/2 pounds boneless sirloin steak, fat trimmed, cut into 1 1/4-inch cubes
20 small white button mushrooms (10 ounces)
12 red pearl onions (3 ounces), peeled and cut in half lengthwise
Freshly ground black pepper

Directions

Preheat a grill or grill pan until hot. Place ground coriander and anise seeds in a medium bowl. Add garlic, paprika, cayenne pepper, and 1/4 cup olive oil. Season marinade with salt, and stir until combined. Add sirloin cubes, and stir to coat.

In a medium bowl, combine mushrooms, onions, and remaining 1/4 cup olive oil. Season with salt and pepper; toss to coat.

Divide steak among four skewers; thread, leaving 1/2 inch between each cube. Divide vegetables among another four skewers; thread.

Grill the sirloin kebabs until well browned and medium rare, and grill the vegetable kebabs until glistening, tender, and slightly charred, 5 to 7 minutes for both. Serve on the skewers.

Martha Stewart Living, September 1998  

More Middle Eastern Food Recipes:

Lamb kebabs with couscous and mint-yoghurt sauce
Chicken kebabs with lemon and coriander couscous
Paprika lamb kebab wraps
Home-style doner kebab
Lebanese kibbeh burgers
Chicken or Lamb Patty

Save and Share Sirloin and Vegetable Kebabs Recipe

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Yogurt Cheese Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Yogurt Cheese recipe. Enjoy the  Middle Eastern Cuisine and learn how to make Yogurt Cheese.

Use cheesecloth, a loose-weave cotton material found in kitchenware stores and some supermarkets, to drain the yogurt so that it becomes firmer.

Yield Serves 12

Ingredients

1 container (17.6 ounces) full-fat or 2 percent Greek yogurt

Directions

Place 2 layers of cheesecloth in a fine-mesh sieve over a large measuring cup or bowl. Add Greek yogurt and loosely cover with plastic wrap. Top with a plate that is at least 1 inch smaller than the inside rim of sieve and weight with a heavy can. Refrigerate 48 hours. Roll into balls (1 tablespoon each).

Everyday Food, June 2009 

More Middle Eastern Food Recipes:   

Griddled wholemeal pitta with homemade hummus 
Cumin pancake with hummus 
Hummus Pitas With Feta-Olive Salsa 
Roasted Red Pepper Hummus
Roast beetroot hummus
Hummus Pit-zas  

Save and share Yogurt Cheese Recipe

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