Wednesday, January 18, 2017

Harissa hummus pots recipe

Harissa hummus pots
Harissa hummus pots

A teaspoon of harissa spices up traditional home-made hummus.

To prep 0:05 | To cook 0:05 | Ingredients 12 | Difficulty EASY | Servings 4


You will need a food processor for this recipe.


1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, chopped
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 teaspoon harissa (see Notes)
2 tablespoons tomato paste
2 x 400g cans chickpeas, rinsed, drained
1/2 cup (140g) thick Greek-style yoghurt
1 1/2 tablespoons lemon juice
Crudites and toasted flatbread, to serve


Step 1
Heat oil in a frypan over medium heat. Cook onion, stirring, for 3-4 minutes until soft. Add garlic, spices, harissa and tomato paste, then cook for 30 seconds or until fragrant. Stir through chickpeas.

Step 2
Transfer to a food processor with the yoghurt and lemon juice, then whiz to a coarse paste. Fill small jars or ramekins with the hummus and serve with the vegetable Crudites and toasted flatbread.


Harissa is a Tunisian chilli paste from gourmet food shops and delis.


Energy 1947kJ
Fat saturated 1.30g
Fat Total 6.90g
Carbohydrate sugars 4.00g
Carbohydrate Total 52.20g
Dietary Fibre 9.90g
Protein 14.40g
Cholesterol 2.00mg
Sodium 635.00mg

delicious. - September 2013 , Page 58
Recipe by Valli Little

Lamb kofte with beetroot hummus recipe

Lamb kofte with beetroot hummus
Lamb kofte with beetroot hummus

Lamb kofte is served with beetroot hummus - flavours of the Mediterranean prepared fast and fresh in only 30 minutes.

To prep 0:20 | To cook 0:10 | Ingredients 13 | Difficulty EASY | Servings 4


You will need a food processor for this recipe.


1 small red onion
3 garlic cloves, halved
1/2 cup fresh mint leaves
500g lamb mince
1 1/2 teaspoons ground coriander
1/2 teaspoon dried chilli flakes
1 lemon, rind finely grated, juiced
1 tablespoon ground cumin
90g (1/4 cup) drained chickpeas
120g drained canned baby beetroot (see Notes)
2 tablespoons low-fat Greek yoghurt
150g grape tomatoes, halved
Wholemeal pita bread, grilled, to serve


Step 1
Preheat oven to 180C/160C fan forced. Process the onion and 2 of the garlic cloves in a food processor until finely chopped. Finely chop half the mint. Combine the mince, onion mixture, chopped mint, coriander, chilli flakes, lemon rind and 3 tsp of the cumin in a bowl. Season well. Shape into eight 8cm-long kofte shapes. Thread 2 kofte each onto 4 metal skewers.

Step 2
Heat a non-stick ovenproof frying pan over medium-high heat. Spray kofte with olive oil. Cook, turning, for 5 minutes or until browned. Transfer to oven. Cook for 4-6 minutes or until just cooked through. Rest for 4 minutes.

Step 3
Meanwhile, for the hummus, process the chickpeas, beetroot, yoghurt, 1 tbs of the lemon juice and remaining garlic clove and cumin in a food processor until smooth and combined. Season.

Step 4
Combine the tomato, remaining mint leaves and 1 ⁄2 tbs lemon juice in a bowl. Divide kofte, beetroot hummus and tomato salad among serving plates. Serve with pita bread.


Canned baby beetroot is convenient, mild, sweet and ready to puree.

Replace the beetroot hummus with a store bought tub of tzatziki or regular hummus.


Energy 2188kJ
Fat saturated 8.00g
Fat Total 21.00g
Carbohydrate sugars g
Carbohydrate Total 44.00g
 Dietary Fibre 8.00g
Protein 36.00g
Cholesterol mg
Sodium mg

Taste Magazine - June 2014 , Page 44
Recipe by Katrina Woodman

Tomato & hummus crostini Recipe

 Tomato & hummus crostini
 Tomato & hummus crostini

To prep 0:05 | To cook 0:05 | Ingredients 5 | Difficulty EASY | Servings 4


30cm baguette (French breadstick)
1 garlic clove, peeled, halved
2 ripe tomatoes, finely chopped
2 tablespoons shredded fresh basil
90g (1/3 cup) hummus


Preheat a grill on medium-high. Cut a 30cm baguette (French breadstick) diagonally into 2cm-thick slices. Place the bread slices, in a single layer, on a baking tray. Cook under grill for 1-2 minutes each side or until toasted. Rub 1 garlic clove, peeled, halved, over 1 side of each piece of toast. Combine 2 ripe tomatoes, finely chopped, and 2 tablespoons shredded fresh basil in a small bowl. Spread the toasts evenly with 90g (1/3 cup) hummus. Top with the tomato mixture and serve immediately.


Energy 955kJ
Fat saturated 1.00g
Fat Total 5.00g
Carbohydrate sugars g
Carbohydrate Total 34.00g
 Dietary Fibre 4.50g
Protein 7.50g
Cholesterol mg
Sodium mg

Australian Good Taste - December 2006 , Page 58
Recipe by Tracy Rutherford

Tuesday, January 10, 2017

Shawarma Recipes - Best Shawarma Recipes

Shawarma is probably one of the most recognizable Middle Eastern dishes, right behind Falafel and Hummus. One of the most interesting things about Shawarma is that it doesn’t contain any artificial ingredients, which makes it a wholesome, healthy meal. It also fits nicely with many popular diets these days, including one of the most famous: the Mediterranean diet.
Fatet Shawarma: Enjoy one of the most delicious Shawarma dishes. It is called "Fatet shawarma".  All family members will love it. It's most famous in Syria and the Levant Arab. Read more...
Shawarma Pie: Easy-to-follow recipe for Shawarma pie from the Lebanese Recipes Kitchen. Read more...
Beef Shawarma with Tahini Sauce: "Although it’s not traditional, I love to throw the meat on sliced bread with barbecue sauce and Swiss cheese, then toast it," says Mohamed Fettayleh of Abu Ahmed Butchery. Read more...
Shawarma Meat: Learn how to make Meat Shawarma at home. Combine the meat with the spices, vinegar, ketchup and oil. Soak it for a few hours in the refrigerator. Read more...
Chicken Shawarma: To make the traditional Middle Eastern shawarma sandwich, marinated pieces of meat are pressed, stacked on a vertical rotisserie and cooked slowly. Read more...
Chicken Shawarma Marinade: 2 onions, thin slices, ½ tsp cardamom, powder, ¼ tsp cinnamon, powder, ¼ tsp clove, powder, ¼ tsp white pepper, crushed, 1 tsp garlic, minced. Read more...
Spicy Chicken Shawarma: Combine first 6 ingredients in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic cloves. Add chicken; toss to coat. Read more...
Beef Shawarma: Combine all marinade ingredients. Add meat and marinate overnight. Place the marinated meat in a barbeque cage and cook over hot coals for 15 minutes. Read more...

Thursday, December 29, 2016

Lebanese Olive Pizza Recipe

Lebanese Olive Pizza
Lebanese Olive Pizza

Total Time 20mins
Prep 5 mins
Cook 15 mins

OK I'm sure they don't eat these in Lebanon, but it does use Lebanese bread and is a quick way to cook a light pizza for one or two.


Servings 1-2

100 g lebanese bread (about 30cm or 12-inches round)
125 g tomato paste
125 g mozzarella cheese, grated
100 g kalamata olives (pitted)
1⁄4 teaspoon dried oregano
1⁄4 teaspoon dried basil
1⁄4 teaspoon ground black pepper

  1. Pre-heat oven to 225 C (425F).
  2. Spread tomato paste even over leabanese bread and top with grated mozzarella, followed by evenly spaced olives.
  3. Sprinkle herbs over the top.
  4. Bake in oven for 10 - 15 minutes (check after 10, it doesn't take long).
  5. Allow to rest a few minutes before cutting and serving.
By Peter J

Lebanese Steak Sandwich Recipe

Lebanese Steak Sandwich
Lebanese Steak Sandwich

Total Time 5hrs 5mins
Prep 5 hrs
Cook 5 mins

Servings 4

Such a unique flavor, easy meal to prepare for your family and the kids will love. Not a typical steak sandwich!


1⁄2 lb thinly sliced New York strip steaks or 1⁄2 lb london broil beef
1 baguette
4 tomatoes, of your choice
1 (6 ounce) package garlic and herb goat cheese
1⁄2 cup regular mayonnaise
extra virgin olive oil
garlic salt

  1. Marinade beef for 5 hours or more in a ziplock bag.
  2. Cut baguette into 4 pieces.
  3. Put Baguettes in toaster or oven just to get a little crispy.
  4. Sautee your beef for 2 minutes on each side.
  5. Take baguettes out of the toaster and spread mayo on one side and sliced tomatoes.
  6. Thinly slice your meat and place on top of tomatoes.
  7. On the dry side of baguette spread your goats cheese.
  8. Sprinkle some salt and pepper on the meat and there you have it!

Wednesday, December 28, 2016

Lebanese Mjadra - Lentil & Rice Lettuce Cups Recipe

Lebanese Mjadra - Lentil & Rice Lettuce Cups
Lebanese Mjadra - Lentil & Rice Lettuce Cups

Total Time 1hr
Prep 10 mins
Cook 50 mins

Servings 6

These are a popular Lebanese dish. They are also vegetarian and gluten free. For gluten free ensure the stock used is labeled as GF or homemade. Can be served with natural yogurt if desired. These make a great gluten free lunch- no bread and packed full of protein.


1 cup red lentils or 1 cup brown lentils
1⁄2 cup olive oil
2 medium onions, finely sliced
1 cup long grain rice
1 cup vegetable stock or 1 cup chicken stock
iceburg lettuce cup
2 lemons, cut into wedges

  1. Using a medium saucepan, bring lentils and 4 cups of water to the boil on a high heat. Cover, reduce the heat to medium and simmer for 20 minutes.
  2. Meanwhile, heat oil in a frying pan. Cook the onion for 5 minutes, until soft and golden.
  3. Add half of the onion to the lentils. Also add the rice and stock. Season with salt. Return to the boil and cook for another 20 minutes, until thick and creamy.
  4. With the remaining half of the onion -- continue to fry for another 10 minutes. It should be dark brown and caramelized.
  5. Add the caramelized onion to the lentils and cook another 5 minutes. Stir occasionally.
  6. To serve- spoon lentils into lettuce cups and serve with lemon wedges, pepper and yogurt if desired.
  7. For vegetarian do not use chicken stock.


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