ISO Middle Eastern Foods/Recipes

[kwormann]

Hi guys http://www.cookinglight.com/bbs/smile.gif

My latest obsession is Middle Eastern Foods. I would love some ideas for a dinner party for dishes/recipes...just anything you clever people can dream up http://www.cookinglight.com/bbs/smile.gif

OOps, forgot to mention, I prefer vegetarian recipes, but if you have a meat dish I cant live without, let me know!

TIA
Kim

[This message has been edited by kwormann (edited 04-17-2001).]

[Jessica]

Our dinner group had the eggplant dip from March at our get-together last night. It could use a little more pizzazz--maybe more garlic or mint or something, but it had a definite middle-eastern flavor.

How about a "mezes" spread of hummus, baba ghannouj or another eggplant dip, tabbouleh and falafel with pitas? You could make tzatziki, too--it is a yogurt dip with many variations but i add cucumber, mint and garlic. All of these dishes are vegetarian.
For dessert, how about baklava? If that is too rich, you could serve yogurt with honey and fruit.

[Wendy w]

Hi Kim,

I love Middle Eastern food too! I have posted this before, but here we go again! I have more recipes at home. You may be interested in a couple of salad recipes-Turkish salad and fattoosh, I will see what I can dig up at home tonight.

From Eating Well Recipe Rescue Cookbook

1 head garlic
1 19-oz. can chickpeas, drained and rinsed, or 2 cups cooked chickpeas (canned work best)
2 Tbsp. fresh lemon juice
1 Tbsp. reduced-sodium soy sauce
1 Tbsp. tahini
2 Tbsp. chopped fresh parsley plus a sprig for garnish
salt to taste
paprika for garnish

Preheat oven to 425. Remove the Loose papery outside skin from the garlic head without separating the cloves. Slice off the top 1/2 inch. Wrap in a small square of foil (I have a garlic roaster) and roast for about 40 minutes or until the garlic is very soft. Unwrap and cool slightly. Separate the cloves & pee1.

In a food processor, puree the garlic, chickpeas, lemon juice, soy sauce, tahini and about 2 Tbsp. water (enough to make a fairly firm dip). Transfer to bowl, stir in parsley and season with salt. The hummus may be made ahead and stored, covered, in the refrigerator for up to 2 days.

Garnish with a sprig of parsley and a sprinkle of paprika. Serve surrounde by fresh vegetables and pita bread. Makes 1 2/3 cups.

24 calories per tablespoon: 1 G protien, 1 G fat, 4 G carbohydrate, 20 mg sodium, 0 mg cholesterol

[kwormann]

Hi Wendy

Thanks for the recipe. Let me know if you have already typed them and I will do a search!

Have you ever been to the middle east> I was also interested in how they eat during a normal day, if you would happen to know!

Kim http://www.cookinglight.com/bbs/smile.gif

[browneye]

I have a good light Zucchini Moussaka recipe that is great however, it does call for ground beef or ground turkey. My whole family loves it alot. I don't know how authentic it is, but it is definitely more Greek than Middle Eastern.

I also have a wonderful dish for Moroccan Game Hens roasted with vegetables, it is KILLER But again, not vegetarian...
Let me know if you are interested.

-Used to eat mostly meat http://www.cookinglight.com/bbs/smile.gif

[emilycat]

Kim,

I have a bunch of Middle Eastern recipes at home; let me pore over them tonight, and I'll post as many as I can (type http://www.cookinglight.com/bbs/wink.gif ) for you. I love this type of food, as well, so I'd love to see others' recipes!

Emily

[Kristilyn1]

Best of Cooking Light has a recipe for falafel sandwiches--has anyone made this?

I'm interested in trying it, but don't want to waste the time if it's a bust....

Kristi

[SandyM]

I would love a recipe for fatoosh, or chicken schwarma - thanks!!! http://www.cookinglight.com/bbs/biggrin.gif

[Wendy w]

Hi Kim,

I have a really good book at home (and a few more w/ good recipes as I have a cb obsession http://www.cookinglight.com/bbs/tongue.gif ), took it out of the bookshelf last night to bring to work and I forgot it (early alzheimers?), so please bear with me. The salad recipes are really good-they also have lots of lemon in them. I saw your enthusiasm on the lemon thread http://www.cookinglight.com/bbs/biggrin.gif! The book also has notations about authenticity, etc.

Btw: CL had some Middle Eastern recipes last October and my dinner club made some of them but I prefer my other recipes. The chicken was ok, it needed to be cooked a little longer (didn't have a thermometer at the time), the garlic sauce was really good, I recommend making that and using it for sandwiches with pita bread. The kibbeh was a little bit dry but you don't care for meat recipes anyway.

Browneye, could you please post your game hen recipe? Thanks!

[sneezles]

Here are a few from my copy of MasterCook:


* Exported from MasterCook *

Gobba Ghanouj

Recipe By :© 1995 Cole Group, Inc.
Serving Size : 6 Preparation Time :0:00
Categories : Middle Eastern

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large eggplant
1 large tomato -- minced
2 stalks celery -- minced
1 large yellow onion -- minced
3 green onions and tops -- minced
1 green bell pepper -- seeded and minced
1 red bell pepper -- seeded and minced
or
3 small fresh hot chilies -- seeded and minced
8 cloves garlic -- minced
1/4 cup minced fresh parsley
1/3 cup fresh lemon juice
1/2 tablespoon sugar -- optional
1/2 teaspoon coarsely ground black pepper
2/3 cup olive oil
salt, sugar, an cayenne -- to taste

Using a barbecue fork, hold the eggplant over hot coals or a gas flame and turn slowly until the skin is blistered and singed in places. With a cloth, rub off what is loose. This will leave just a bit of the burned skin, which is necessary for the unique flavor of this dish. Now put the eggplant into the oven and bake at 350 degrees until it is soft, 30 to 45 minutes. Remove it from the oven and cool until it can be handled. Remove the stem and, with your hands, thoroughly mush the flesh up in a bowl. Continue kneading with your hand until all the lumps are gone and what skin remains is broken up. If any large chunks of skin will not incorporate, remove them. Add all of the remaining ingredients except the oil, salt, sugar, and extra cayenne. Mix thoroughly. Begin drizzling the oil into the bowl gradually, and with your hand mix and knead until all of the oil has been completely incorporated. It will react rather like mayonnaise; the gradual adding and kneading of the oil into the other ingredients will make a homogeneous substance that is not oily at all. Now add the salt, additional sugar if needed, and extra cayenne if you want it hotter. You may, of course, leave the sugar out altogether if you wish. Traditionally, it is almost sweet and sour in addition to the hot. Make it as mild or mighty as you wish by the addition of the extra cayenne.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 282 Calories; 24g Fat (74.0% calories from fat); 3g Protein; 17g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 22mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates.

Serving Ideas : Serve chilled.

NOTES : In the Middle East this is served with leaves of romaine lettuce for scooping; however I often serve it with traditional chips, tortilla chips, raw vegetables, or French bread, as well as leaves of crisp romaine. Yield: 3 cups.
Nutr. Assoc. : 0 0 0 0 679 0 0 0 2607 0 0 0 0 20007 0 0


* Exported from MasterCook *

Mast Va Khiar (Iranian Yogurt & Herbs)

Recipe By :© 1995 Cole Group, Inc.
Serving Size : 8 Preparation Time :0:00
Categories : Hot And Spicy Middle Eastern
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large cucumber -- shredded
1/4 cup minced red bell pepper or fresh pimento
2 green onions and tops -- minced
1 tablespoon minced fresh dill
or
1 teaspoon dried dill
1 tablespoon minced fresh cilantro
1 teaspoon sugar
1 tablespoon fresh lime juice
1 cup plain yogurt -- 8 ounces
dill or cilantro -- for garnish

Mix all the ingredients except the garnish together exceedingly well and put into the freezer. Stir every 10 minutes for 45 minutes to 1 hour. You do not want it frozen solid, just so it is beginning to get crystals in it.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 29 Calories; 1g Fat (31.2% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 16mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

Serving Ideas : Serve immediately.

NOTES : To serve, mound into a serving dish and garnish if desired with sprigs of dill or cilantro. Yield: 6 to 8 servings.
Nutr. Assoc. : 0 4695 679 3360 0 0 0 0 0 0 0



* Exported from MasterCook *

Tabbouleh

Recipe By :© 1995 Cole Group, Inc.
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup fine bulgur or commercial tabbouleh mix
2 ripe but firm tomatoes -- minced
1 red onion -- minced
6 green onions and tops -- minced
2 stalks celery -- minced
1 red bell pepper -- seeded and minced
1 green bell pepper -- seeded and minced
2 small fresh hot chiles -- minced
1 cup minced fresh parsley
1 tablespoon minced cilantro
2 tablespoons minced fresh mint
omit if using tabbouleh mix
6 cloves garlic -- finely minced
1/3 cup freshly squeezed lemon juice
1 teaspoon sugar -- or more to taste
1/3 cup olive oil
1/3 cup light-flavored vegetable oil
salt, black pepper, and dried hot chiles -- to taste

In a large bowl pour enough boiling water over bulgur to cover completely. Let soak until all moisture has been absorbed (about 20 minutes). If using tabbouleh mix, follow instructions on package. Toss bulgar lightly with tomatoes, onions, celery, bell peppers, fresh chiles, parsley, cilantro, mint, garlic, lemon juice, and sugar. Mix together oils and stir gradually into bulgur. Add salt, pepper, and dried chiles to taste; chill.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 310 Calories; 25g Fat (68.1% calories from fat); 4g Protein; 22g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 29mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates.

NOTES : Yield: 4 to 6 servings.
Nutr. Assoc. : 218 1514 0 679 0 0 0 2607 0 0 3383 0 0 3378 0 0 1563 0


* Exported from MasterCook *

Couscous Salad with Dried Cherries

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cherry Marketing Institute Salads
Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup water
OR
1 cup chicken broth
3/4 cup quick-cooking couscous -- uncooked
1/2 cup dried tart cherries
1/2 cup coarsely chopped carrots
1/2 cup chopped unpeeled cucumber
1/4 cup sliced green onions
1/4 cup toasted pine nuts or slivered almonds
(optional)
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon Dijon-style mustard
Salt and pepper -- to taste

Bring water or broth to a boil in a medium saucepan; stir in couscous. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork. Uncover; let cool 10 minutes.

Put cooked couscous, dried cherries, carrots, cucumber, green onions and pine nuts in a large bowl; mix well. Combine vinegar, olive oil and mustard in a small container; mix well. Pour over couscous mixture; stir to coat all ingredients. Season with salt and pepper, if desired. Serve chilled or at room temperature.

Description:
"This Middle Eastern favorite makes a taste-tempting salad."
Cuisine:
"Middle Eastern"
Source:
"Cherry Marketing Institute"
S(Internet address):
"http://www.cherrymkt.org/index.html"
Yield:
"4 cups"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 275 Calories; 8g Fat (26.6% calories from fat); 7g Protein; 45g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 62mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

NOTES : To toast pine nuts or almonds, spread nuts in an ungreased pan. Bake in a preheated 350º oven 5 to 7 minutes, stirring occasionally, or until brown.
Nutr. Assoc. : 0 0 2130706543 449 26525 20022 3010 0 4489 0 0 0 0

[tovie]

Here's a dessert/candy recipe. I've got another one somewhere that's dates stuffed with a sesame/honey candy that's even better that I can look up if you're interested.

Halwa (Iraq)

7 oz dates, finely chopped
2 oz almonds, finely chopped
2 oz walnuts, finely chopped
confectioner's sugar

Combine dates and nuts, knead and mix well. Form into logs, roll in confectioner's sugar and slice.

[Grace]

You absolutely cannot forget this recipe, that was originally posted by LSB:

LSB
Member posted 01-11-2001 02:07 PM
--------------------------------------------------------------------------------
I posted this once before so sorry for the repeat. But it's a great appetizer and uses pomegranate molasses. It's not exactly low-fat, but not too bad either.
MUHAMMARA

a 7-ounce jar roasted red peppers, drained
2/3 cup fine fresh bread crumbs
1/3 cup walnuts, toasted lightly and chopped fine
2 to 4 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1 tablespoon fresh lemon juice, or to taste
2 teaspoons pomegranate molasses*
1 teaspoon ground cumin
1/2 teaspoon dried hot red pepper flakes
1/4 cup extra-virgin olive oil
toasted pita triangles as an accompaniment
*available at Middle Eastern markets

In a food processor blend together the peppers, the bread crumbs, the walnuts, the garlic, the lemon juice, the pomegranate molasses, the cumin, the red pepper flakes, and salt to taste until the mixture is smooth and with the motor running add the oil gradually. Transfer the muhammara to a bowl and serve it at room temperature with the pita triangles.

Makes about 1 3/4 cups.

Enjoy!


I cut the oil back (by a lot), and used more than two tablespoons of the pomegranate molasses. This may be my favorite dip of all time.

[kwormann]

Thanks for all the help http://www.cookinglight.com/bbs/smile.gif Any more? I would like the hen recipe...I could probably make it with chicken!

I told DH to get ready, I uas on a Mediterranean/Middle Eastern kick..he said we also need to warn our friends (Im usually the designated cook) http://www.cookinglight.com/bbs/smile.gif

Kim

[kwormann]

EM

DO you have a recommendation for a Middle East cookbook?????

Kim

[gabbyh]

Any suggestions for the use of "preserved lemons"? I saw it mentioned on the latest "lemon" thread, and I have a jar on my shelf that I purchased from the Tavolo sale...

[Wendy w]

Hi!

I remembered to bring my book today. These recipes are from Taste of the Middle East by Sohelia Kimberley. Kim, you may want to check and see if your library has it as it has a good introduction section about ingredients, etc. As you can see, there is a lot of lemon in these recipes http://www.cookinglight.com/bbs/biggrin.gif !

Fattoush (Syria & Lebanon) I love this salad!!
Serves 4
1 yellow or red bell pepper
1 large cucumber
4-5 tomatoes
1 bunch scallions
2 T finely chopped fresh parsley
2 T finely chopped fresh cilantro
2 garlic cloves, crushed
5 T olive oil (I think that it can be cut down)
juice of 2 lemons
salt and freshly ground black pepper
2 pitas

Slice pepper, discarding the seeds and core, then coarsely chop the cucumber and tomatoes. Place them in a large salad bowl.

Trim and slice the scallions. Add to the previous mixture with the finely chopped parsley, mint and cilantro.

To make dressing: blend garlic w/ olive oil and lemon juice in a cup, then season to taste with salt and black pepper. Pour the dressing over the salad and toss lightly to mix.

Toast pita bread in toaster or under a broiler until crisp and serve with the salad.
Tip: although the recipe calls for only 2 T herbs, you can add as much as you want.

Yogurt with Cucumber
Serves 4-6
½ cucumber
1 small onion
2 garlic cloves
1 T fresh parsley
2 cups plain yogurt
¼ t paprika
salt and white pepper
mint leaves, to garnish

Finely chop the cucumber and onion, crush the garlic and finely chop the parsley. Lightly beat the yogurt and then add the cucumber, onion, garlic and parsley and season with salt and pepper to taste.

Sprinkle with a little paprika and chill for at least 1 hour. Garnish with mint leaves and serve with warm pita bread or as an accompaniment to meat, poultry and rice dishes.
Note: although not traditional, but other herbs, such as mint or chives would be good in this.

Turkish Salad
Serves 4

1 romaine lettuce heart
1 green bell pepper
1 red bell pepper
½ cucumber
4 tomatoes
1 red onion
8 oz. Feta, crumbled
black olives, for garnish

Dressing:
3 T olive oil
3 T lemon juice
1 garlic clove, crushed
1 T chopped fresh parsley
1 T chopped fresh mint
salt and freshly ground black pepper

Chop the lettuce into bite sized pieces. Seed the peppers, remove the cores and cut the flesh into thin strips. Chop the cucumber and slice or chop the tomatoes. Cut the onion in half, then finely slice.

Place the chopped lettuce, peppers, cucumber, tomatoes and onion in a large bowl. Sprinkle the Feta over the top and toss together lightly

To make dressing: blend together olive oil, lemon juice and garlic in a small bowl. Stir in the parsley and mint and season with salt and pepper to taste.

Pour dressing over the salad, toss lightly and serve garnished with a handful of black olives.

Persian Salad
Serves 4

4 tomatoes
½ cucumber
1 onion
1 romaine lettuce heart
Dressing:
2 T olive oil
juice of 1 lemon
1 garlic clove, crushed
salt and freshly ground black pepper

Cut tomatoes and cucumber into small cubes. Finely chop the onion and tear the lettuce into pieces.

Place tomatoes, cucumber, onion and lettuce in a large salad bowl and mix lightly together.

To make the dressing, pour the olive oil into a small bowl. Add lemon juice, garlic and seasoning and blend together well. Pour over the salad and toss lightly to mix. Sprinkle with black pepper and serve with meat (or non)or rice dishes.

Oranges in Syrup
Serves 4

Ingredients:
4 oranges
2 ½ cups water
1 ½ cups sugar
2 T lemon juice
2 T orange blossom or rosewater
½ cup pistachio (or almonds)nuts, shelled and chopped.

Cut the orange peel into fine strips and boil in water several times to remove the bitterness. Drain and set aside until needed.

Place the water, sugar and lemon juice in a saucepan. Bring to a boil and then add the orange peel and simmer until the syrup thickens. Add the orange blossom or rose water, stir and set aside to cool. Completely peel the pith from the oranges and cut them into thick slices. Arrange in a shallow serving dish and pour over the syrup. Chill for 1-2 hrs, then decorate with nuts and serve.

Whew! My fingers are tired. There are some other recipes that look good in here too. Stuffed eggplant, spinach pie, rice. If anyone wants round 2, let me know, but it won't be today!

[lorilei]

Don't forget the flatbread http://www.cookinglight.com/bbs/smile.gif My favorite part of a good Middle Eastern meal. And it really pays to make it yourself! There's nothing like a fresh warm na'an, straight from the griddle.

I love serving baba ghanouj as an appetizer with a fragrant, stuffed eggplant as a main course. Just the smell of a good eggplant will lure my husband home from blocks away http://www.cookinglight.com/bbs/smile.gif


gabby -
Preserved lemons are great as a relish all by themselves! They're also excellent in a great range of dishes -- just rinse them, cut them into strips, or dice the peel and flesh, and add them to chicken, lamb or fish dishes. You can use the juice from the preserved lemons to make vinaigrette or marinade. And if you make them yourself, you can use the leftover salt as a seasoning -- lemon salt is great to rub on the cavity of a chicken before baking!

[kwormann]

WOW! Thanks for all the help! DH will be eating well for awhile! Unfortuneately DH HATES cucumbers, so I will probably have to leave them out of recipes!

Kim http://www.cookinglight.com/bbs/biggrin.gif

[gabbyh]

lorilei,
Thanks so much for the info on preserved lemons...I think I'm just afraid to open the jar and have to use them all! It looks so attractive just sitting on my counter...I'll let you know how I make out.

[Ohioan]

Try one of these web sites, where I've found some very good recipes:

Nadia's Middle Eastern Cooking http://twdg.com/cooking/

Yves' World of Cooking - Mideast http://home1.swipnet.se/~w-41334/Yvve6/MiddleEast.htm

Cheers,
Phoebe

[kwormann]

Thanks Phoebe.....almost as good as a cookbook!

Kim