Medittarenian Recipes

Arabic Chicken Kabsa

Ingredients
Chicken: 1 kg 
Basmati rice: 2 cup
Onion: 3 medium
Tomato: 1 big
Green chili: 2 pcs
Chicken bouillon: 1cube
Bay leaves: 2-3 pcs
Garlic chopped: 2 pcs
Ginger chopped: 2 tsp
Cardamom: 2-3 pcs
Cloves: 3-4 pcs
Cinnamon sticks: 2-3 big
Loomi/Black limes: 4 pcs
Cumin: 1 tsp
Coriander: 1/2 tbsp
Kabsa masala: 1/2 tbsp
Salt: to taste
Pepper powder: 1/2 tbsp
Tomato paste: 1 can
Chicken broth: 4 cup
Cashew and raisin: Garnishing
Water: 4-5 cups

Method for cooking Chicken:

• Clean and cut chicken into big pieces.
• Heat oil in a pan, add onions, garlic, green chilli and garlic, saute until onions turn golden color. 
• Add bay leaves, cardamom pods, cloves, cinnamon sticks, black limes (make 3-4 holes on the lemon) and cumin, saute for 2-3 minutes.
• Add coriander powder, salt, pepper powder and kabsa masala.Saute well until the raw smell goes.
• Add chopped tomato and tomato paste saute till the oil starts sepearte. Then add chicken bouillon.
• Mix well until sauce thickens, reduce heat to medium. Add chicken pieces, saute for 2-3 minute.
• Cover and cook for 5 minutes without adding water.
• Remove lid and add water. Bring to a full boil then reduce to low. Cook for 30-35 minutes or till cooked well.
• After the chicken has cooked reserve chicken broth for rice.
• Take out the chicken pieces from the curry and keep it aside. 

Method for cooking Rice:

• Wash and drain the rice.
• In a deep bottom pan, add 4 cups reserved chicken broth, allow it to boil, add rice.
• Lower the flame, cover and cook untill the rice is cooked. 

To fry Chicken: 

• Heat 2 tbsp oil in a pan and shallow fry the chicken for five minutes or until golden color. 

Final arrange:

• Add cooked rice to a serving plate, arrange chicken on top.
• Garnish with fried nuts, and raisins.

Baba Ghanoush

Ingredients

Chinese/Purple Eggplant: 1 big

Parsley: 2-3 tbsp

Onion: 1 small

Tahini paste: 2 tbsp+

Lemon juice:2 tbsp+

Garlic: 1-2 cloves crushed

Salt

Chilli/Cumin Powder: as per taste

Method

• Bake the eggplant in a preheated oven at 450F for 25-30 minutes.You can directly roast on the gas as well.Baking may not give that earthy brown colour that we get when we roast on stove top.Also the smoky flavour will be lesser.Do as per choice.Once baked/roasted cool slightly.
• Peel the eggplant/remove the charred skin and then mash it to a pulp in a bowl.Finely chop onions and parsley.Blend together parsley,eggplant and chopped and squeezed onions.
• In a small bowl,blend together tahini paste,finely crushed garlic and lemon juice.Mix well and also add little water to obtain a creamy paste.Blend this mix with the eggplant mix along with salt and dash of cumin/chilli powder (optional) to obtain babaghanoush.
• The colour varies from cream to light brown,depending on the addition of spices.I have followed the traditional method specified for mixing though all the ingredients can be blended together.Whatever method you use,it takes only minutes to make,except the roasting/baking time.
• Serve with choice of chips, or can also be used as a sandwich spread or veggie dip or with pita bread.

Baleela and Fule

Baleela

Ingredients

2 cups of good quality chickpeas (dried or canned)

2-3 large onions, sliced into rings

1 cup of tomato sauce OR 3 tbsp of tomato paste

1 tbsp of cumin

1/2 tbsp of ginger

1/2 tbsp of black pepper

1/4 tsp of turmeric

1/4 tsp of paprika (optional)

hot pepper flakes or hot chili powder to taste (optional)

salt to taste

Method

• If using dried chickpeas, soak them in water overnight, or give them a Quick Soak: Put the chickpeas in a pot and cover with about two inches of water. Let boil for 5 minutes, then turn off the heat, cover, and let the peas soak for an hour to an hour and a half. They should be slightly tender by now. Add half a cup of water and simmer, covered, on medium heat for about 20 minutes or until chickpeas are cooked and tender. Proceed with recipe.
• If using canned chickpeas, drain the liquid off of them, rinse, then put in a pot and cover with about two inches of water. Cover and let simmer on medium heat for about 20 minutes. Proceed with recipe.
• To the pot of chickpeas and water, add the rest of the ingredients. Simmer, covered, on low heat for 20 minutes.
• Serve in bowls, with plenty of the broth! Squeeze fresh lemon on it right before eating.

Fule

Ingredients

2 cups of good quality dried fava beans (they’re usually quite large, but the variety I found here at my Middle Eastern store were really tiny, as you can see in the picture)

2 onions, chopped

1.5 tbsp of cumin

1/2 tbsp of black pepper

hot pepper flakes or hot chili powder to taste (optional)

salt to taste

Method

• Soak the beans overnight or using the Quick Soak Method described above for the chickpeas.
• To the pot of fava beans and water, add the rest of the ingredients. Let simmer, covered, on low heat for 20-30 minutes. The skins of the beans should start to crack open; this is a sign that they’re ready.
• Fule is usually served steaming hot and without the broth. People sprinkle salt, extra cumin, and a squeeze of lemon onto their individual servings. 

Batinjan Mahshi

Ingredients

1 1/2 kg eggplants

1/2 cup short grain rice

500 g minced meat

1 head garlic, peeled and crushed

1/2 kg tomatoes, peeled and finely chopped or tomatoes juice

1/2 tspn dried mint

1 tbls lemon juice

black pepper

cinnamon

ba7arat

1 tbls vegetable oil

1/4 cup finely chopped onion

salt

Method

• Scrub eggplants well.
• Mix meat, onion, rice and season well.
• Stuff eggplants.Don't overstuff!
• Arrange in a pot. Sprinkle salt. Add tomatoes, garlic, mint, lemon juice, shortening and water to cover. Cook over high heat. Bring to a boil. Reduce heat.
• Cook till tender for about 2 hours.

Beet Hummus

Ingredients

3-4 beetroots, washed and scrubbed

1 cup cooked chickpeas ( u can use canned ones too )

1 onion,chopped

1 tbsp cumin seeds

1 tbsp tahini

1/3 cup yogurt

3-4 cloves of garlic, crushed

1/4 cup of fresh lemon juice

1/2 cup water/vegetable stock

Method

• Cook the beets whole in a boiling pot of water for 15-20min until soft. Cool them and then peel off their skins and chop them into small pieces.
• In a non stick pan, saute the onions along with cumin seeds till soft.
• Now grind the onions along with rest of the ingredients, along with 2-3 tbsp of Olive Oil, till smooth.
• Serve it as a part of mezze platter or with pita bread.

Chicken Shawarma

Ingredients

Chicken- 500 g

Oil - 3 tbsp

Pitta bread or Naan- 4

Marination for chicken:

Yogurt- 3 tbsp

Lemon juice- 2 tbsp

Parsley- 1 tbsp chopped

Ground nutmeg- 1/4 tsp

Paprika- 1/4 tsp

Ground ginger- 1/4 tsp

Ground cloves- 1/4 tsp

Ground cardamom- 1/4 tsp

Ground cinnamon- 1/4 tsp

All spice- 1/4 tsp

Garlic- 2 cloves grated

Salt to taste

For the tahini sauce:

Tahini- 3 tbsp

Yogurt- 1 1/2 tbsp

Lemon juice- 1 tbsp

Garlic cloves- 2 grated

Salt to taste

For the filling:

Lettuce- few leaves

Cucumber-  1/2 of 1 medium sized cucumber( sliced)

Tomato- 1 medium sized( sliced)

Black olives- 5 to 6

Feta cheese- 2 tbsp

Red onion- 1 medium sized( sliced)

Method

Marinate your meat:

To get really thin slices of the meat, take the frozen chicken and leave it outside for about 1/2 an hour .  The meat should be in the half defrosted stage, at this stage using a sharp knife  thinly slice the chicken.  Marinate the chicken with all the marinade ingredients and leave it for minimum 2 hours or overnight in the refrigerator.

Cook the chicken:

Take the oil in a wide open pan, add all the chicken pieces and cook until it looks dry.

Prepare the sauce:

Add  all the sauce ingredients in a bowl and mix it well.

Assemble the shawarma:

Take the pitta bread, lay it flat.  Spread the sauce in the pitta bread, arrange some chicken pieces on top it then some filling with lettuce, cucumber, tomato, olives, onions and feta cheese.  Wrap the pitta bread and serve immediately.

Note:

Instead of chicken you can also use beef or lamb. The filling ingredients is also your choice, you can also use red cabbage, pickles etc..

Fried Kibbeh Balls – Lebanese Cuisine

Ingredients

1/2 cup bulgur

1/2 lb lamb

1 cup finely chopped red onion

1/2 tsp ground allspice (pimento)

1/2 tsp ground oregano

1/2 tsp ground black pepper

salt for taste

1 tbsp olive oil

vegetable oil for shallow frying

Filling

1 tbsp olive oil

1/2 cup ground lamb

1/4 cup chopped onions

1/2 tbsp pine nuts

1/2 tbsp silvered almonds

1/4 tsp allspice

1/4 tsp oregano

1/2 tbsp finely chopped mint leaves

1/2 tbsp pepper

salt for taste

Method

• Place bulgur in a bowl and pour cold water to cover. Keep for about 15 minutes. Drain and rinse under cold water, and squeeze well to remove the moisture.
• Make the Filling: Heat oil in a small frying pan, add the onions and cook till soft, add the pine nuts and almonds and cook till they start to brown. Add the spice powders, salt and ground lamb and cook till the meat is cooked through. Remove from the stove and stir in the mint leaves and keep aside.
• Add the bulgur, ground lamb, chopped onions, olive oil and the spices to a large bowl and mix well to combine. Add a little water if necessary.
• Shape the mixture into equal sized balls, this will make about 8 balls. Insert your thumb to make a hollow space in the ball, place the filling in the hollow and flatten out the balls and shape into ovals so that the filling is completely covered.
• Heat vegetable oil in a frying pan and shallow fry the Kibbeh balls till all the sides are browned and the meat is cooked through.

Grilled Chicken Sumac

Ingredients

1.5 lb chicken tenders or breasts cut in strips

2 tsp sumac

juice of one lemon

1 tbs olive oil

1/2 tsp cumin powder

cayenne pepper

3 tbs mint

salt and pepper

Method

• Cut chicken in small strips. Add sumac, cumin powder, cayenne, salt and pepper and let it marinate for about one hour or so.
• In a small mixing bowl, mix lemon juice and olive oil.
• Grill chicken in a grill pan. When grilled on the outside and still juicy in the middle, remove from pan, add olive oil/lemon juice mixture. Coat well.
• Sprinkle with mint and serve hot.

Khubz- Arabi/ Arabic Flat bread

Ingredients

All purpose flour   500gms

Milk Powder          4tbsp

Sugar                  4tbsp

Oil                       4tbsp

Instant Yeast        1tbsp

Baking Powder       1tbsp

Salt                      1tsp

Water                   1 1/2cup

Method

• Warm the water n add in the yeast n sugar.
• Mix the rest of the ingredients n add water and knead them well to a soft dough.
• Keep them covered in a warm place for an hour till the dough has doubled.
• Divide them into 12 equal parts n Roll them into 20cm round.
• Preheat the oven to 240*c n bake them one by one for about 2 minutes for each khubz.
• Dont bake them for more than a minute on each side, coz they will puff up within a minute, if you bake them longer they will turn hard.
• Serve them hot.

Muhammara with Baked Pita Chips

Muhammara is another Middle Eastern dip that I have come to enjoy.It is made of fresh/roasted red bell peppers,walnuts,breadcrumbs and olive oil.But mostly it contains pomegranate molasses along with other spices in it.Now,I found that you can substitute this ingredient with balsamic vinegar or cranberry concentrate.So with the necessary substitutions here's the recipe

Ingredients

Red Bell Pepper: atleast 1

Bread crumbs: 5 tbsp+

Garlic :1-2 cloves

Walnuts(toasted): handful

Olive oil

Lime juice

Balsamic Vinegar/pomegranate molasses:1-2 tsp

Chilli flakes

Cumin seeds or powder

Salt

Method

• You can use store bought roasted peppers drained and rinsed or cut the pepper into half and broil on a baking sheet with their skin side up for 10-12 minutes.
• Then seal them in a ziploc bag for a few minutes.
• Then remove their charred skin and chop.You can also roast them on the stovetop.
• For toasting walnuts,use oven or simply dry roast them on the stovetop.After toasting chop them.
• Peel and lightly crush the garlic.Seasonings are to be adjusted as per taste.
• Puree all the ingredients in a blender drizzling olive oil little by little.
• Garnish and serve as a dip with pita chips or as per preference.

Baked Pita Chips

Pita bread: atleast 1

Salt & Spices as per taste

Olive oil.

Method

• Cut the pita bread into small bite sized pieces.Here I have used pocket less pitas.
• Any pita will do.Also you can make them thinner by slicing the pita into half and then cutting into triangles or whatever shapes.
• In a small bowl,mix together choice of spices and seasonings-onion powder,garlic powder,cumin,pepper,chilli flakes,chilli powder etc.
• Mix the spices and salt with olive oil.Check for salt and adjust accordingly.
• Using a pastry brush or any other choice of device,brush each pita piece with this spiced oil.
• Bake on a preheated oven at 400F for 7-8 minutes.

Mujaddara

Ingredients

1 cup brown/green lentils

1 cup Basmati (or any long grained rice), pre soaked in water for 20 min.

2 large onions, sliced into rings

1 small shallot , finely chopped

1 tsp cumin seeds

1 tsp fennel seeds

1 inch cinnamon stick

grated zest and juice of one lemon

few sprigs of cilantro/parsley for garnish

salt to taste

Method

• Soak the lentils for an hour. This is not necessary but I find that it helps to speed up the cooking process.
• Cook the lentils in about 2-3 cups of water. Bring the water to a boil and then simmer for about 15-20 minutes.
• Cooked but with a bite in it still.
• Meanwhile heat about 2 tsp of oil or butter in a skillet. Once hot add the sliced onions to it and cook until browned and caramelized. This takes about 10 minutes. Remove from the pan and set aside.
• In the same pan, add 1/2 tsp oil (if needed) and add  the shallot or use little of red/white onion. Add salt and cook for 1 minute
• Add the rice and cinnamon stick and cook until the rice is aromatic and toasted.
• Add 2 cups of water, cover and cook rice – about 10-15 minutes.
• When the rice has absorbed all the liquid and is almost cooked, add the cooked lentils, zest and juice of lemon to this mixture.
• Cook for another 3-4 minutes for the rice to absorb the flavors of the lentils.
• Serve with caramelized onions and garnished with cilantro. 

Mutabal(Egg Plant Dip)

Ingredients 

Eggplants /Aubergine/ Brinjal - 3 nos.

Garlic Cloves- 2-3 pods

Tahina/Tahini - 1 ½ Table spoon (Ground sesame paste) I used readymade paste from the      supermarket .

Yogurt – 3 Table spoon.

Lemon Juice – 1 table spoon

Olive Oil – 1 table spoon- to taste

Salt to taste

Method

• Remove the head of the eggplants, and make 2-3 horizontal gashes with a knife on the eggplants.
• Grill the egg plants for 25 mints or cook the same in microwave for few mints then roast in a skillet with out oil until the skin is almost baked. (For original taste we have to barbeque the egg plant, naturally it is not practical, so grilling will do for an extent.)
• In the meantime, mix the Tahina with the lemon juice until it becomes a smooth light consistent paste.
• Allow to cool the egg plant, then peel off the skin and take the soft flesh and make sure you don’t take any of the skin. Slightly roast the garlic also in a skillet for few minutes and make a paste.
• Then add all the ingredients in a blender or use a hand mixer to blend well to get a uniform consistency. Add salt and olive oil to taste.
• Enjoy the Eggplant dip with Grilled meats &Arabic breads. You can even use the same as a spread in your sandwiches, chapatti’s etc.

Oven Baked Chicken Kabab

Ingredients
1 lb chicken, boneless, cubed
4 tbsp yogurt
2 tsp ginger garlic paste
1 tsp oil
1 pinch turmeric
2 pinch corriander powder
2 pinch red chilli powder
1 pinch saffron
1 pinch cumin powder
salt to taste
1/4 tsp of minced parsley
(1 pinch = 1/16 tsp)

Method

• Marinate the chicken with all the above ingredients mixed together. Cover and refrigerate for 20 - 24 hours.
• Remove the chicken from the refrigerator and keep it a room temperature. Also keep the wooden skewers soaked in water for 5 -10 minutes.
• Thread the chicken cubes on to the skewers and keep them into the oven for baking. (Instead of oven, a charcoal grill can also be used.)
• Heat the oven at 350 deg C and bake for 30 - 35 minutes. To blacken the chicken cubes a little, before removing, keep the heat setting on broil for 1 minute.
• Remove and serve with rice, or bread or use in a sandwich with lavash bread.

Shakshooka

Ingredients

3 tablespoons of olive oil or butter

1/2 a large onion, finely chopped

1/2 a chili pepper, chopped

1 large green pepper, diced

3-4 large tomatoes, diced

4 eggs

Method

• Heat the oil or butter in a frying pan. Add the onions and chopped chili peppers, and saute until soft.
• Add the tomatoes and green peppers, and sautee for a couple of minutes.
• Cover and let cook on medium heat until the vegetables soften to desired texture.
• When softened, dig out little holes in the vegetables with your spatula, then crack each egg into a hole. Add salt&pepper to taste, then cover again until the eggs cook.
• Serve hot with fresh pita bread or toast, or fried potatoes. Perfect for a late lunch on a cold winter evening.

Simple Potato Kibbeh

Ingredients

Bulghur/Cracked Wheat: 1/2 cup

Potatoes: 2 medium

Onion: 1 small

Salt: as per taste

Oil for deep frying

Spices (optional)

Cumin/Jeera powder,pepper,chilli powder,minced green chillies etc

Method

• Soak the bulghur in cold water for 30 minutes.Boil,peel and mash potatoes.Puree the onions.
• Drain the bulghur and squeeze /press them down in a strainer to remove the excess water.
• Mix the bulghur with pureed onion,finely mashed potatoes and salt and other spices.I added cumin powder,pepper,chilli powder.
• Knead the dough-like mix so that the spices are mixed well.
• Make small patties/balls and deep fry in hot oil.
• Serve hot with Tahini Sauce or choice of ketchup/sauce.

Small Pies (Manaeish) or Fatayer Recipe

Ingredients

1 Tbs yeast

¼ Cup water, warm

2 ½ Cup flour

½ tsp salt

½ tsp sugar

¾ Cup milk

¼ Cup oil

1 Egg, beaten +2 Tbs milk

Method

• Dissolve yeast in warm water, leave for 5 minutes or until foamy.
• Combine flour, salt and sugar in an electric mixer on low speed.
• Add yeast mixture, milk and oil while beating on medium speed for 10 minutes or until soft dough is formed (can be mixed with hands for about 25 minutes).
• Place dough and roll in a greased bowl, cover and let rise for 1hour or until doubled in size.
• Roll dough on a lightly floured surface into a (½ cm thickness) circle. Cut into approximately 7 cm circles.
• Brush circle edges with the egg mixture and fill one side of the circle as desired (for example white cheese and dried mint mixture), then fold into a half circle; pinch the edges with a fork to seal. (Hint: flour the fork so it won’t stick with the dough).
• Brush with the egg mixture, prick with a fork, sprinkle with sesame seeds, black sesame or crushed pistachios (as desirer).
• Bake for 15 minutes or until golden (time may vary according to filling).

Serving Suggestions

For spinach filling:

(Olive oil/ spinach, cut/ pomegranates seeds/pomegranates syrup/lemon juice) heat oil in a skillet over medium heat, add ingredients and stir until done.

Fill pies by adding a portion of the mixture in the middle of the dough circle, then fold edges to meet in the middle to shape a triangle. Top with pomegranates seeds. 

For minced beef filling: (precooked ground beef, pine nuts)

Place a portion of filling in the middle of the dough circle; pinch the edges to form an unsealed square. Sprinkle with roasted pine nuts.

Tzatziki Sauce

Ingredients

1 cup plain yogurt

1/2 cup coarsely chopped cucumber

1/4 cup coarsely chopped pitted green olives

1 clove roasted and minced garlic

1/4 teaspoon crushed mint

1/4 teaspoon crushed black peppers

1 teaspoon lemon juice

Salt to taste

Method

• In a medium bowl mix all the ingredient except black pepper.
• Garnish with crushed black pepper.