Tuesday, April 22, 2014

Lentil Salad with Feta Cheese Recipe



The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lentil Salad with Feta Cheese recipe.  Enjoy the good taste of Arabic Food and learn how to make Lentil Salad with Feta Cheese.

This filling lentil salad boasts a bright lemon dressing. Key ingredients, like celery and feta cheese, offer great textures in the main dish salad.

Yield: 4 servings (serving size: 1 1/2 cups)

Ingredients

1 1/4 cups dried lentils
3 tablespoons fresh lemon juice
1 1/2 tablespoons olive oil
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
1 garlic clove, crushed
1 1/2 cups quartered cherry tomatoes
1 cup diced cucumber
1/2 cup (2 ounces) crumbled feta cheese
1/3 cup thinly sliced celery
Romaine lettuce leaves (optional)

Preparation

Place lentils in a large saucepan; cover with water to 2 inches above lentils, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain well, and set aside.
 

Combine lemon juice and next 5 ingredients (lemon juice through garlic) in a medium bowl; stir with a wire whisk until blended. Add lentils, tomatoes, cucumber, cheese, and celery to lemon juice mixture; toss gently to coat. Serve on lettuce-lined plates, if desired.

Nutritional Information


Amount per serving
Calories: 309
Calories from fat: 26%
Fat: 8.9g
Saturated fat: 2.9g
Monounsaturated fat: 4.5g
Polyunsaturated fat: 0.9g
Protein: 19.8g
Carbohydrate: 40.5g
Fiber: 8.2g
Cholesterol: 13mg
Iron: 6.2mg
Sodium: 326mg
Calcium: 118mg

Jean Kressy, Cooking Light
APRIL 1995 


More Arabic Food Recipes:

Pita Salad with Cucumber, Fennel, and Chicken Recipe
Grilled Chicken on Greens with Creamy Harissa Dressing Recipe
Couscous Salad with Chicken and Chopped Vegetables Recipe  
Grilled Vegetable Meze Plate Recipe   Za'atar-Crusted Chicken Schnitzel Recipe
Baklava with Wildflower Honey Recipe


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Saturday, April 19, 2014

Passover Baklava Cake Recipe


The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try  Passover Baklava Cake recipe. Enjoy the Arabic cuisine and learn how to make Passover Baklava Cake.

This rich, nutty confection is soaked in a honey-citrus syrup, giving it a flavor much like baklava. For the best flavor, soak overnight, and serve chilled.

Yield: 12 servings

Ingredients

Cake:
Cooking spray
3/4 cup granulated sugar
1/4 cup packed brown sugar 

2 tablespoons vegetable oil
3 large egg whites
2 large eggs
1/2 cup matzo cake meal
1/2 cup finely chopped walnuts
1/4 cup finely chopped hazelnuts
3 tablespoons fresh orange juice
1/4 teaspoon salt
1/4 teaspoon ground cinnamon


Syrup:
2/3 cup granulated sugar
1/4 cup honey
1/3 cup fresh orange juice
3 tablespoons water
1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon

Preparation

Preheat oven to 350°.
 

To prepare cake, coat a 9-inch round cake pan with cooking spray. Place 3/4 cup granulated sugar and next 4 ingredients (3/4 cup granulated sugar through eggs) in a large bowl; beat at medium speed 2 minutes. Stir in matzo cake meal and next 5 ingredients (matzo cake meal through 1/4 teaspoon cinnamon), beating until well blended. Pour into prepared pan; bake at 350° for 35 minutes or until cake springs back when lightly touched. Cool completely.
 

To prepare syrup, combine 2/3 cup granulated sugar and remaining ingredients in a heavy saucepan; bring to a boil. Reduce heat, and simmer 25 minutes or until slightly thick, stirring occasionally. Cool completely. Pierce top of cake several times with a fork; pour syrup over cake. Cover and chill.

Nutritional Information

Amount per serving
Calories: 233
Calories from fat: 30%
Fat: 7.8g
Saturated fat: 0.9g
Monounsaturated fat: 2.9g
Polyunsaturated fat: 3.7g
Protein: 3.6g
Carbohydrate: 39.3g
Fiber: 0.8g
Cholesterol: 35mg
Iron: 0.7mg
Sodium: 76mg
Calcium: 20mg

Marcy Goldman, Cooking Light
APRIL 2004
 

More Arabic Food Recipes:

Baklava with Wildflower Honey Recipe
Chocolate Baklava Recipe
Shawarma Lamb with Couscous Salad Recipe  
Fresh Yogurt Cheese (Labneh) Recipe
Spicy Chicken Shawarma Recipe
Lamb Tagine with Cinnamon, Saffron, and Dried Fruit Recipe   


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Friday, April 18, 2014

Pita Salad with Cucumber, Fennel, and Chicken Recipe



The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try Pita Salad with Cucumber, Fennel, and Chicken  recipe. Enjoy the Arabic cuisine and learn how to make Pita Salad with Cucumber, Fennel, and Chicken. 

Yield: 4 servings (serving size: 1 1/2 cups)

Ingredients

2 (6-inch) pitas
2 cups thinly sliced fennel bulb
1 cup shredded skinless, boneless rotisserie chicken breast
1/2 cup chopped fresh flat-leaf parsley
1/4 cup vertically sliced red onion
1/2 English cucumber, halved lengthwise and thinly sliced
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1/4 cup fresh lemon juice
1 tablespoon white wine vinegar
1/2 teaspoon chopped fresh oregano
3 tablespoons extra-virgin olive oil

Preparation

1. Preheat oven to 350°.

2. Arrange pitas on a baking sheet. Bake at 350° for 12 minutes or until toasted; cool 1 minute. Tear into bite-sized pieces. Combine pita pieces, fennel, and next 4 ingredients (through cucumber). Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.

3. Combine juice, vinegar, oregano, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Gradually add oil, stirring with a whisk. Drizzle dressing over pita mixture; toss to coat. Serve immediately.

Lia Huber, Cooking Light
APRIL 2010
 

More Arabic Food Recipes:

Grilled Chicken on Greens with Creamy Harissa Dressing Recipe
Couscous Salad with Chicken and Chopped Vegetables Recipe
Grilled Vegetable Meze Plate Recipe  
Za'atar-Crusted Chicken Schnitzel Recipe
 Baklava with Wildflower Honey Recipe
Chocolate Baklava Recipe
 
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Monday, April 14, 2014

Grilled Chicken on Greens with Creamy Harissa Dressing Recipe



The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to try  Grilled Chicken on Greens with Creamy Harissa Dressing recipe. Enjoy the Arabic cuisine and learn how to make  Grilled Chicken on Greens with Creamy Harissa Dressing.

We've breathed new life into sliced chicken on greens with harissa, a fiery Tunisian chile sauce (or paste) laced with coriander, garlic, cumin, and caraway. Prep and Cook Time: 1 hour, plus at least 3 hours of marinating time.

Notes: Chicken breasts vary a lot in size, so note the weight of the package before buying. The heat level of harissa depends on the brand, so start with a little and add more from there. You can buy it and smoked paprika at specialty food stores like Whole Foods Market.

Yield: Makes 4 dinner salads
Total: 4 Hours

Ingredients

 1 pound boned, skinned chicken breast halves (about 2 halves; see Notes)
1 teaspoon finely shredded fresh lemon zest
About 1 tbsp. olive oil
3/4 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon smoked paprika (pimentón; see Notes)
1/2 teaspoon ground cumin
1/2 medium red onion, peeled, halved crosswise, and thinly sliced into half-moons
1 cup plain low-fat yogurt
About 1 tsp. harissa sauce or paste (see Notes)
1 tablespoon chopped mint, plus more for garnish
2 teaspoons freshly squeezed lemon juice
8 cups loosely packed mixed baby greens
1 cup 2-in.-long carrot matchsticks (1 medium carrot)
1/2 red bell pepper, very thinly sliced lengthwise into strips
1/4 cup quartered, pitted kalamata olives

Preparation

1. Put chicken breast halves between pieces of plastic wrap and pound with a meat mallet or the back of a small, heavy saucepan until 1/4 in. thick. Whisk lemon zest, olive oil, 1/2 tsp. salt, 1/2 tsp. pepper, the smoked paprika, and cumin together in a small bowl. Put chicken breasts in a large, wide bowl and add marinade, rubbing all over chicken to coat. Cover and chill at least 3 hours and up to overnight. Allow chicken to come to room temperature before grilling. Meanwhile, rinse onion and dry it with paper towels.

2. Prepare a gas or charcoal grill for medium heat (you can hold your hand 1 to 2 in. above cooking grate only 4 to 5 seconds). Lay chicken on well-oiled grate and cook, turning once, until cooked through, 6 to 8 minutes. Transfer chicken to a plate or cutting board, tent with foil, and let rest 5 minutes.

3. Meanwhile, whisk yogurt, harissa, 1 tbsp. mint, remaining 1/4 tsp. salt and 1/4 tsp. pepper, and the lemon juice together in a small bowl. Slice chicken on the diagonal across the grain into 1/4-in.-thick strips.

4. In a large bowl, toss together greens, carrot, bell pepper, onion, and olives with 1/2 cup dressing until just coated.

5. Divide salad among 4 plates and top with chicken. Drizzle remaining dressing over salads, dividing evenly, and garnish with remaining mint.

Note: Nutritional analysis is per serving. 

Nutritional Information

Amount per serving

Calories: 274
Calories from fat: 27%
Protein: 32g
Fat: 8.1g
Saturated fat: 1.7g
Carbohydrate: 17g
Fiber: 3.9g
Sodium: 739mg
Cholesterol: 69mg

Sunset
MAY 2008

More Arabic Food Recipes:

Couscous Salad with Chicken and Chopped Vegetables Recipe
Grilled Vegetable Meze Plate Recipe
Za'atar-Crusted Chicken Schnitzel Recipe
Baklava with Wildflower Honey Recipe
Chocolate Baklava Recipe
Shawarma Lamb with Couscous Salad Recipe


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Wednesday, April 9, 2014

How To Julienne Vegetables

 The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to watch this video about  How To Julienne Vegetables. Enjoy the Arabic cuisine and learn How To Julienne Vegetables.


Cutting vegetables into small matchstick-size pieces is commonly referred to as julienne and the vegetables that you can julienne tend to be peppers, courgettes, carrots and celery. I'm just going to show you how to julienne with some celery.

The first thing you need to do is give it a good old wash down and then, using a potato peeler, remove the stringy fibres. Trim the top and bottom before cutting the stick into even lengths. The next step is to cut each one into even-sized matchstick pieces.

Okay, so that's the celery now julienned and what I'm now going to show you is how to julienne carrots. So the first thing is to take a peeled carrot and top and tail it; so we're just going to take the ends off, just like that. Don't worry about all these lovely off-cuts, they're great to make stock from scratch. So all we need to do is make sure we're getting the shape right. Make two straight cuts down each side of the carrot to give you a nice flat surface to work with. Then cut each piece into thin even matchstick pieces.

The great thing about this technique is that you can use it in salads, you can use it in stir fries because it cooks really, really evenly. But another great thing is for kids' lunchboxes; if you chop them all up, they get really excited and they end up eating loads of vegetables throughout the day.

So there you have it, that's how you julienne vegetables; it adds texture and colour to your food and is a really useful skill to know.


From Tesco realfood
 
More from the Arabic Food kitchen:
 


How To Braise Vegetables 
How to prepare Chillies 
Tips on Keeping Food Fresh 
How To Find Halal Food Products 
How To Compare Olive Oils 
10 Random Cooking Tips and Tricks
 
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How To Braise Vegetables

The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to watch this video about  How To Braise Vegetables. Enjoy the Arabic cuisine and learn How To Braise Vegetables.


Braising is a really tasty way of cooking vegetables and the added benefit of braising is it creates a lovely cooking liquor that you can add to sauces and gravies.

From Tesco realfood
 
More from the Arabic Food kitchen:
 

How to prepare Chillies 
Tips on Keeping Food Fresh

How To Find Halal Food Products

How To Compare Olive Oils

10 Random Cooking Tips and Tricks

How To Choose Extra Virgin Olive Oil

  
Save and share How To Braise Vegetables

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How to prepare Chillies

The Arabic Food Recipes Kitchen (The home of Delicious Arabic Food) invites you to watch this video about How to prepare Chillies. Enjoy the Arabic cuisine and learn How to prepare Chillies.

 

From Tesco realfood

More from the Arabic Food kitchen:

Tips on Keeping Food Fresh

How To Find Halal Food Products

How To Compare Olive Oils

10 Random Cooking Tips and Tricks

How To Choose Extra Virgin Olive Oil

How to Make Couscous


Save and share  How to prepare Chillies

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