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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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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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  

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Griddled wholemeal pitta with homemade hummus recipe

Photo: Griddled wholemeal pitta with homemade hummus recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Griddled wholemeal pitta with homemade hummus Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Griddled wholemeal pitta with homemade hummus. 

Recipe facts:
Takes: 5 mins to prepare and 5 mins to cook
Serves: 4

Ingredients 

410g can chickpeas, drained
1 clove garlic, chopped
100g tahini (puréed sesame seeds)
50ml cold pressed rapeseed oil
squeeze lemon juice
8 wholemeal pitta breads

Directions: 

Place the chickpeas, garlic and tahini in a food processor and blend. Gradually blend in the oil, lemon juice and 75ml water to give a smooth paste. Season to taste.

Griddle the pitta breads for 1-2 minutes each side until golden and toasted. Serve with the hummus.

Cook’s tip

Cut the griddled pittas into strips and serve with vegetable crudités for a buffet.

*Recipe supplied by Wholegrain Goodness, which promotes the nutritional value of wholegrain foods and the use of wholegrains in meals beyond breakfast. 

From TESCO realfood 

More Middle Eastern Food Recipes: 

Cumin pancake with hummus 
Hummus Pitas With Feta-Olive Salsa 
Roasted Red Pepper Hummus
Roast beetroot hummus
Hummus Pit-zas
Red Pepper Hummus with Toasted Pita Triangles    

Save and share Griddled wholemeal pitta with homemade hummus recipe

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Cumin pancake with hummus recipe

Photo: Cumin pancake with hummus recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Cumin pancake with hummus Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Lebanese platter.

Recipe facts:
Takes: 20 mins to prepare and 30 mins to cook
Serves: 4

Ingredients

For the cumin pancake
50g plain flour
1 small egg
150ml 2% milk
1tbsp cumin seeds, lightly crushed
25ml sunflower oil
For the hummus
200g canned chickpeas, drained
50g tahini
juice of ½ lemon
2 cloves garlic, minced
1tsp ground cumin
20ml extra-virgin olive oil
salt
pepper
pinch of paprika, to garnish

Directions:

Prepare the hummus by combining the chickpeas, saving 1 tbsp for the garnish, with the tahini, lemon juice, garlic, ground cumin, extra-virgin olive oil and seasoning. Pulse until smooth then adjust the seasoning if necessary. Scrape into a serving bowl, cover and chill.

Prepare the pancake batter by sifting the flour with a pinch of salt into a mixing bowl. Add the egg and half of the milk and whisk, starting slowly, until you have a smooth, thick batter. Whisk in the rest of the milk until you have the right consistency.

Fold the cumin seeds into the batter. Add teaspoons of the sunflower oil to a small frying pan and heat over a medium heat. Fry the pancake batter, 2-3 tablespoons per pancake, making sure you tilt the pan to coat the surface as soon as you have added the batter.

Keep the cooked pancakes warm on a plate lined with aluminium foil that is big enough to wrap over the pancakes and cover them loosely.

When ready to serve, lay the pancakes back in a dry, clean frying pan set over a low heat. Cook until they are golden brown and blistered on one side.

Remove the hummus from the fridge and garnish with the whole chickpeas and a pinch of paprika. Cut the pancakes into triangles and serve alongside the hummus.
From TESCO realfood  

More Middle Eastern Food Recipes: 

Hummus Pitas With Feta-Olive Salsa 
Roasted Red Pepper Hummus
Roast beetroot hummus
Hummus Pit-zas
Red Pepper Hummus with Toasted Pita Triangles
Hummus

Save and share Cumin pancake with hummus recipe 

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Meat Kibbeh Akras Recipe - How to Make Meat Kibbeh Akras

Photo: Meat Kibbeh Akras Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Meat Kibbeh Akras recipe. Enjoy quick & easy Middle Eastern food and learn how to make Meat Kibbeh Akras.   

Serves: 12 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     30 minutes
Cooking time :     20 minutes

Ingredients

1¾ cups burghul or 350 g, fine

500 g lean minced beef

1 small onion or 100 g, chopped

1 tablespoon fresh mint, chopped

1 teaspoon salt

¼ teaspoon ground black pepper

½ teaspoon ground cinnamon

1 teaspoon ground cumin

for the stuffing:

2 tablespoons vegetable oil

2 medium onions or 250 g, chopped

½ kg minced lamb

2 cubes MAGGI® Chicken Bouillon, crumbled

½ teaspoon seven spices

3 tablespoons pine seeds, toasted

1 teaspoon dried mint

1 tablespoon pomegranate molasses

2 cups vegetable oil or 440 g, for deep frying

Preparation

Wash burghul and drain then cover and set it aside for 1 hour.

Combine in a mixing bowl the prepared burghul, minced beef, onion, mint, salt and spices. Mince the ingredients 3 times using the meat electric mincer (add some cold water to have soft dough if needed). Cover and set in the fridge.

Heat oil in a pan, add onion and cook until tender. Add the minced lamb and stir until cooked and brown in color. Add the crumbled MAGGI® Chicken Bouillon cubes, Arabic seven spices, pine seeds, dried mint and pomegranate molasses and stir to combine well.

With wet hands, take medium sized pieces of the kibbeh dough mixture, form each portion into an oval shape, making a space in the center by pushing your finger through from one end.

Stuff with some cooked lamb mixture, close by pressing firmly.

Fry the kibbeh in hot deep oil until golden brown.

Serve hot with green salad and fresh yogurt.

Nutritional Information

Energy :     409.00 Kcal
Protein :     19.00 g
Carbohydrate :     27.00 g
Fats :     25.00 g 

More Middle Eastern Food Recipes:

Roast beetroot hummus
Hummus Pit-zas
Lamb kofta with fattoush
Chicken kofta
Middle Eastern Roast Lamb with Tahini Sauce
Stuffed Baby Zucchini and Vine Leaves with Lamb Chops

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