#Middle Eastern recipe

[munatycooking]

This Shish Tawook recipe is a popular Middle Eastern grilled chicken skewer dish. The chicken is marinated in a yogurt-based marinade with garlic, lemon, and delicious seasonings, which gives us tender and juicy chicken pieces that are grilled to perfection!

https://www.munatycooking.com/shish-tawook/

[indischwindisch]

Mussakhan (The national dish of Palestine)

Oven roasted chicken with lots of onion and olive oil, served on a bed of flatbread. This recipe is a sure crowd pleaser, that's not only pleasing to the eye but a treat for the tastebuds as well.

Oven roasted chicken with lots of onion and olive oil, served on a bed of flatbread. This recipe is a sure crowd pleaser, that’s not only pleasing to the eye but a treat for the tastebuds as well. I first made Mussakhan on my birthday a few months ago as a part of the Palestinian menu that I put together for my friends. Palestinian cuisine has always fascinated me, but when things got ugly in…

[the-cooler-king]

lahmajoon

Since I haven't seen a recipe for it and it's sooooooo easy to make, pls enjoy this taste of the homeland -

Yield: 12 large or 24 small

-1lbs ground lamb (you can use beef instead or mix the two)

-2 c. Onion, chopped fine

-1/4 c. Chopped parsley

-1/2 small green pepper, chopped

-Salt&pepper

-1 clove garlic, chopped

-1/2 small can of tomato paste

Mix ingredients together. Spread thin across flour tortillas (mission brand is preferred) bake at 450 for about 10 mins, or until meat is cooked. Can be packed away and frozen for a good while and they reheat from frozen in about 5 mins!

[desicomidas]

Muhammara Rice

Muhammara is a middle eastern dip made from walnut and roasted red pepper dip. The pomegranate molasses and Aleppo pepper flakes give it a savory, sweet, smoky, and tart taste. I made this recipe a few days back, and I had some leftovers after we enjoyed it with some pitas. Nothing goes wrong when you have a dip like this and leftover rice. Just combine them and you have the most delicious rice…

[everythingwithwasabi]

Vegan Shawarma

[vegan-nom-noms]

Vegan Cauliflower Chickpea Shawarma Bowls

[fullcravings]

Basbousa – Semolina Cake

[sca-nerd]

favorite sekanjabin

I grew up on the classic cold mint and apple cider, but I know some people will use different vinegar and will also add other stuff. What's your favorite and do you drink it hot or cold?

My sister and I are now on a mission to find a couple of combinations for a thing we're doing in our household, so I need your recommendations. Yes, I realize I can just google suggestions, but that's not what I want. I want to know what YOU personally have tried and liked and recommend.

If you have no idea what I'm talking about, BOY HAVE I GOT A TREAT FOR YOU.

[morethansalad]

Vegan Omelette-e Khorma va Gerdoo (Persian Date & Walnut Omelette)

[visualbite]

Paris Style Shawarma Pita Sandwich

[imaginary-food-booth]

View this post on Instagram

A post shared by Zaynah | Ramadan Recipes (@zaynahsbakes)

Original Hard-Sub Video Captions by @/zaynahsbakes on Instagram

Video transcript by @/imaginary-food-booth is under the cut

Start of transcript

Here’s another delicious Palestinian dish which you can cook in just 45 minutes.

These baked kofta are layered between crispy potatoes and roasted peppers in a garlicky tomato sauce.

In a food processor add bread, coriander, onions, tomato, garlic, a pepper, and all of your spices.

Then add your minced meat, beef is preferred, but I used mutton.

Form this mixture into your kofte and lay them out onto a baking tray with a drizzle of oil.

Pop these into the oven for 10 minutes.

Bake or air-fry slices of potato until they're crispy.

Pour in all of that delicious juice from the kofte, then season with salt, pepper, and more garlic.

Layer the kofte, crispy potatoes, and peppers and bake for 10 minutes.

Finish with spoonfuls of yoghurt and a sprinkle of parsley.

Honestly so good.

You have to try.

End of transcript

Video description:

Another delicious Palestinian recipe for you to try. This might be new new favorite dinner! Kofta do bandora are baked ground meat patties layered between vegetables in a tomato sauce. There's a few variations of this dish across the Middle East! Recipe below 👇🏾

1 bread slice 1 small onion 1 pepper 2 tomatoes 6 garlic cloves Handful of corriander/parsley 500g ground beef

1 tsp chili powder 1 tsp cumin 1 tsp mixed spice 1 tsp salt & pepper

2 potatoes sliced 2 pepper sliced 2 cans chopped tomato 6 garlic cloves chopped Salt & pepper

[remitiras]

Gonna share the hummus recipe my mom gave me that I improved a bit because it's So Good:

1 full can of chickpeas including the water (200 grams)

2 tablespoons of raw tehini

½ teaspoon of cumin

½ teaspoon of salt

1-2 garlic cloves

One tablespoon of water

Blend together until smooth and it's literally the best hummus ever. Add olive oil and paprika on top. One pita will not be enough to finish everything just FYI.

[kathys-home-kitchen]

Cucumber, Tomato, and Feta Salad

This is one of my favorite summer salads. It's refreshing and crunchy and has so much flavor when using fresh garden tomatoes and cucumbers! Unfortunately, any time my garden has a hint of anything edible, the local deer family gobbles it all instantly, so I have to rely on the fresh produce at our local market or my best friend who has a beautiful garden.

Cucumber, Tomato, Feta Salad 

2 seedless (English) cucumbers-chopped into small- medium sized chunks

1 large tomato- chopped chopped into small-medium sized chunks

2 scallions, chopped 

1 cup pitted Kalamata olives-sliced 

1/4 cup crumbled feta cheese

1/4 cup chopped fresh mint

1/4 cup chopped flat leaf parsley

6 tablespoons extra-virgin olive oil

1/4 cup fresh lemon juice

1 tsp Kosher salt and freshly ground black pepper

Directions: 

Combine chopped cucumbers, tomatoes, and scallions in a medium sized serving bowl. 

 Sprinkle the salt over the veggies and mix thoroughly.

Add olives, feta, parsley, and mint and stir gently. The feta should begin to break down a little and coat the cucumbers and tomatoes. 

In a separate bowl combine the olive oil and lemon juice. Whisk until the liquid comes together like a dressing.

Pour half the dressing over the veggies, mix in and taste. Everyone has different tastes, you can always add more if necessary, but it’s pretty impossible to remove dressing once it’s on!  If you don’t need the remaining dressing, store it in a sealed container in the fridge and use it within the week on a spinach and dried cranberry salad.

[punkbakerchristine]

it’s soup-making season!

after making it a couple of times, tweaking it and researching, i decided to write it down.

it’s like a cross between koufteh and the ancient israelite lentil stew, made with the pearls and za’atar mix and cooked low and slow. i also added chicken to give it more depth.

all spices can be adjusted accordingly and it can very easily be made vegan, too: just omit the chicken and use veggie or mushroom stock 🇮🇱

halve and dice the onion. trim and peel the carrots and slice into 1/2” thick medallions. trim and slice the scallions: separate the white part from the green. wash the bay leaf.

pour a small dollop of olive oil into a pot over medium heat. sweat the carrots, onion, and white scallions for 4-5 minutes. season with salt and pepper.

meanwhile, dice the chicken (if you’re using bone-in thighs, you might want to do this beforehand). once veggies are tender, add the chicken and cook for 5-6 minutes until cooked.

pour in half of the water (2 cups) and the stock. drop in the bay leaf and season with salt. bring to a boil, then turn down the heat to low. cover and simmer for 10 minutes.

add the rest of the water, followed by the rice and the couscous. keep simmering for about 10-15 minutes.

(***you might have to add more water as the lentils need it, about a cup and a half, give or take). add lentils followed by the spices. simmer for 15-20 minutes or until the water is mostly absorbed and evaporated, and the rice, couscous, and lentils are all tender.

serve with green onions sprinkled on top and a slice of flatbread or challah on the side 🍲

notes:

you can use chicken stock but beef stock has more flavor, imo. as does mushroom stock.

not everyone has access to a bay leaf or za’atar, so the leaf can be omitted and/or replaced with just a pinch of basil.

and za’atar is: 1 tablespoon of dried thyme or oregano, crushed; 1 tablespoon of ground cumin; 1 tablespoon of coriander; 1 tablespoon of toasted sesame seeds; 1 tablespoon of sumac or lemon pepper or lemon juice; 1/2 teaspoon of salt; and 1/4 chili flakes (though this is optional)

[lifewithacupofcoffee]

[everythingwithwasabi]

Man’oushe