Falafel In Pita With Yogurt Sauce Recipe

The kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Falafel in Pita with Yogurt Sauce recipe. Enjoy our quick and easy  recipes and learn how to make Falafel in Pita with Yogurt Sauce.

Total Time: 45 min
Prep 25 min
Cook 20 min

Yield: 4 servings

Level: Easy

Ingredients

2 tablespoons canola oil, plus extra for frying
1 medium yellow onion, chopped
1 large red bell pepper, chopped
5 cloves garlic, chopped
2 (14-ounce) cans chick peas, drained
1 teaspoon red chili flakes
1 teaspoon ground cumin
1 egg
1 tablespoon salt
1/2 tablespoon freshly ground black pepper
5 tablespoons flour
2 cups freshly chopped parsley leaves
3/4 cup freshly chopped cilantro leaves
Pitas, for sandwich
Toppings: shredded lettuce and chopped tomato, sliced cucumbers
Yogurt Dipping Sauce, recipe follows

Directions

In medium skillet over medium heat, add 2 tablespoons oil and sweat onion and peppers 2 to 3 minutes then garlic and cook until translucent, about 5 minutes.

In a food processor, pulse together chick peas, red chili flakes, ground cumin, the egg, salt and black pepper to form a coarse consistency. Then add flour, parsley, and cilantro. Pulse until mixture starts pulling from the sides of the food processor.

Remove mixture to a large bowl and mix in the onion mixture. Chill falafel until ready to cook.

Roll falafel dough into 1-inch rounds. Then form rounds into an oblong quenelle shape, like a football.

In a thick-bottomed skillet heat 1/2 inch of canola oil over medium heat to 350 degrees F. Cook falafel balls a few at a time, until golden brown, about 5 minutes. Be sure to turn them so they do not burn or stick to the bottom of the pan. Drain on paper towels and sprinkle with salt while still hot.

Open the pita bread to make pockets. Place 3 to 4 falafels inside. Stuff with lettuce tomato and cucumbers and drizzle sauce generously on the inside. Serve immediately.

Yogurt Dipping Sauce:

1 cup plain yogurt
1/2 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon salt
1 tablespoon freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1/2 teaspoon ground cumin

Mix ingredients together in a small bowl and chill until ready to use.

Yield: 1 cup

Recipe courtesy Guy Fieri, 2008
Show: Guy’s Big Bite Episode: Middle East Feast

Middle Eastern Platter Recipe

The kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Middle Eastern Platter recipe. Enjoy our quick and easy  recipes and learn how to make Middle Eastern Platter.

Prep Time 20 minutes
Total Time 20 minutes
Yield Serves 4

Ingredients

3 tablespoons freshly squeezed lemon juice (from 1 or 2 lemons)
2 tablespoons olive oil
4 plum tomatoes, seeded and diced
1 English cucumber (about 1 pound), seeded and diced
1 cup coarsely chopped fresh parsley
1 small red onion, diced
Coarse salt and ground pepper
1 container (8 ounces) store-bought hummus
1/2 teaspoon paprika
8 ounces feta cheese
1 cup black olives, such as kalamata, pitted
4 pita breads (6-inch)

Directions

Prep: In a small container, combine lemon juice and 1 tablespoon olive oil. In a medium container, combine tomatoes, cucumber, and parsley; place onion in a separate plastic bag.

Serve: Add onion and dressing to vegetables. Season with salt and pepper, and toss to combine. Serve with hummus (sprinkled with paprika and remaining olive oil), feta (thickly sliced), olives, and pita.

From Everyday Food, June 2006

Moroccan Marinated Sausages Recipe

The kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan marinated sausages recipe. Enjoy our quick and easy  recipes and learn how to make Moroccan marinated sausages.

Ingredients (serves 4)

8 thick sausages
1 tablespoon Moroccan seasoning
pinch of ground cinnamon
2 tablespoons olive oil
1 tablespoon lemon juice
mashed potato, to serve
steamed butter beans, to serve

Method

Place sausages into a ceramic dish. Combine seasoning, cinnamon, oil, juice, and salt and pepper in a bowl. Spoon over sausages. Toss to coat. Cover. Refrigerate for 2 hours if time permits.

Preheat panggangan to 200°C. Heat a frying pan over medium heat. Add sausages and marinade. Cook for 3 to 4 minutes or until golden. Be careful not to burn spices.

Transfer sausages to an panggangan tray. Bake for 10 minutes or until cooked through. Serve sausages with potato and beans.

Source
Super Food Ideas – October 2003, Page 53
Recipe by Kerrie Sun

Moroccan Mince Pilaf Recipe

The kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan mince pilaf recipe. Enjoy our quick and easy  recipes and learn how to make Moroccan mince pilaf.

Feed the family with this tasty and nutritious dish on your next camping adventure.

Ingredients (serves 4)

2 tablespoons rice bran oil
1 brown onion, finely chopped
500g lean beef mince (see tip)
1 1/2 tablespoons Moroccan seasoning
2 x 37g boxes dried apricots and sultanas
1 tablespoon dried chives
1 1/2 cups white long-grain rice
2 chicken stock cubes
2 oranges, juiced
1/2 x 100g packet slivered almonds dried chives, to serve

Method

Heat oil in a large saucepan over medium-high heat. Add onion. Cook for 2 to 3 minutes or until softened. Cook mince, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.

Add seasoning. Cook, stirring for 1 minute or until fragrant. Add dried apricot mixture, chives and rice. Stir to combine. Add crumbled stock cubes, 1 cup orange juice and 11/2 cups cold water. Bring to the boil. Reduce heat to low. Cover. Cook for 12 to 15 minutes or until rice is tender. Sprinkle with almonds and chives. Serve.

Notes

Tip: Take frozen beef mince and thaw in the esky.

Source
Super Food Ideas – December 2010, Page 47
Recipe by Kim Coverdale

Baked Moroccan Chicken And Rice Recipe

The kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Baked Moroccan chicken and rice Recipe. Enjoy the Moroccan Cuisine and  learn how to make Baked Moroccan chicken and rice.

Cooking Time 35 minutes

Ingredients (serves 4)

1/4 cup apricot jam
1 1/2 tablespoons Moroccan seasoning
1 garlic clove, crushed
1 tablespoon olive oil
500g chicken thigh fillets, trimmed, cut into 3cm pieces
2 cups long-grain rice, rinsed
1 brown onion, thinly sliced
1 large tomato, roughly chopped
1/2 cup frozen peas
2 1/4 cups salt-reduced chicken stock
1 lemon, juiced
steamed green beans, to serve

Method

Preheat panggangan to 220°C. Combine jam, seasoning, garlic and oil in a bowl. Add chicken and stir to coat. Season with salt.

Place rice in a 5cm-deep, 22cm x 26cm (base) baking dish. Top with onion, tomato and peas. Pour over stock and 1/4 cup of lemon juice. Top with chicken.

Bake, uncovered, for 30 to 35 minutes or until chicken is cooked through and rice tender. Serve with steamed beans.

Source
Super Food Ideas – August 2007, Page 32
Recipe by Michelle Lucia

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Arabic Lamb And Potato Pie Recipe

The kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Arabic Lamb and Potato Pie Recipe. Enjoy our quick and easy main dish recipes and learn how to make Arabic Lamb and Potato Pie.

Serves: 7 persons
Preparation time :     30 minutes
Cooking time :     35 minutes

Ingredients

2 cups vegetable oil, for deep frying
3 cups cauliflower or 450 g, cut into large florets
500 g minced lamb
2 tablespoons olive oil
1 medium onion or 125 g, sliced
3 cloves garlic, sliced
1 medium green bell pepper or 150 g, sliced
2 medium tomatoes or 300 g, peeled and sliced
2 cubes MAGGI® Flavored Mutton Bouillon
1 tablespoon tomato paste
½ tablespoon seven spices
1 cup water or 250 ml
For the potato:
4 medium potatoes or 1 kg, cut into large cubes and boiled
½ cup milk or 125 ml
2 tablespoons butter
Pinch of salt
Pinch of white ground pepper
1 cup mozzarella cheese or 100 g, grated

Preparation

Heat oil and deep-fry the cauliflower until is golden in color. Remove and set aside over a kitchen towel to absorb any excess oil.

Form minced lamb into small balls and place them in a greased baking tray; bake in a preheated panggangan at 200˚C for 10-15 minutes or until they are cooked.

In a medium saucepan, warm olive oil and sauté onion and garlic until soften then add green bell pepper and stir for 2 minutes. Add tomato, MAGGI® Flavored Mutton Bouillon cubes, tomato paste and Arabic seven spices. Stir for 5 minutes or until tomato is softened.

Add the water and the prepared meat. Simmer for 10 minutes then add the prepared cauliflower. Stir and set aside.

Mash the potato with milk, butter, salt and pepper.

Pour the cauliflower mixture in an panggangan proof dish and the potato mixture over.

Sprinkle the cheese over the potato and bake in a preheated panggangan at 250˚C for 15 minutes or until the top is golden in color.

Cooking tips :     It’s easier to use a piping bag for placing the potato mixture on top.

Nutritional Information:

Fats :     33.00 g
Protein :     21.00 g
Carbohydrate :     33.00 g
Energy :     510.00 Kcal

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Moroccan Swordfish Recipe

The kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan swordfish recipe. Enjoy our quick and easy  recipes and learn how to make Moroccan swordfish.

Ingredients (serves 4)

1 tsp saffron threads
2 tomatoes, peeled, seeded, thinly sliced
1 red capsicum, roasted, peeled, seeded, thinly sliced
1 yellow capsicum, roasted, peeled, seeded, thinly sliced
1 tsp ground coriander
1/2 tsp ground cumin
1 small red chilli, seeded, thinly sliced
2 large garlic cloves, crushed
150ml extra virgin olive oil, plus extra to brush
20ml (1 tbs) lemon juice
4 (about 150g each) swordfish fillets
1 tbs chopped fresh mint
1 tbs chopped fresh coriander

Method

Place saffron threads in a bowl with two tablespoons of warm water and set aside for five minutes.

Place tomato, capsicum, coriander, cumin, chilli, garlic, oil, lemon juice and saffron and its soaking liquid in a pan. Heat gently through.

Preheat a chargrill or non-stick frying pan to high. Season the fish, brush with oil and fry for 1-2 minutes (the centre should remain rare).

Place on serving plates, add the herbs to the sauce and divide the sauce between the plates.

Source
delicious. – January 2003, Page 68
Recipe by Valli Little

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