Easy Middle Eastern VEGETRAIAN Recipes
serve with garlic pita chips (see below)
2 medium avocados
4 tablespoons lemon juice
3 tablespoons tahini
1/4 cup finely chopped parsley
2 tablespoons olive oil 1 clove garlic crushed
1/4 teaspoon salt
1/4 teaspoon pepper
Pinch cayenne
Belnd lemon juice and tahini till smooth. Pit and peel the avocados and cut into pieces, then add them with the remaining ingredients to the lemon juice/tahini mixture and blend into a smooth paste. Place in shallow dish and sprinkle with paprika.
3 cups cooked brown lentils
2 peeled, chopped boiled potatoes
2 tablespoons flour
6 crushed garlic cloves
1/4 cup chopped coriander
1/4 cup lemon juice
dashes of salt and pepper
Fry garlic, then coriander with a tablespoon olive oil until slightly tender. Mix flour with a little water to the lentil/potato mixture and add the garlic mixture. Cook 15 minutes on medium heat. Before serving add lemon juice. Serve hot or cold with pita bread as an appetizer.
2 cups cooked red kidney beans
3 cloves garlic
1/4 teaspoon salt
1/4 teaspoon dried chili flakes
1/4 teaspoon ground cumin
1/2 cup flat-leaf parsley, chopped
1/4 cup lemon juice
Mash the moist beans with the salt, chili flakes, cumin, parsley and lemon juice. Add a little water if you want the mixture smoother. Let stand for 30 minutes to allow the flavors to blend. Serve in a flat dish and sprinkle on a little olive oil and cayenne.
1 large round aubergine(eggplant)
3 cloves of garlic
4 tablespoons tahini
4 tablespoons lemon juice
salt and red pepper
olive oil
Cook the aubergine in a hot oven or on a fork over the flame of a gas stove. When it is well cooked through and the skin is blackened, douse with cold water, peel and chop into small pieces. Mash two or three cloves of garlic to a paste with some salt. Add aubergine, mash to a smooth consistency and blend the tahini and lemon juice. Serve in a bowl with olive oil on top and a dusting of red pepper.
2 cups cooked chickpeas
juice of 2 lemons
3 tablespoons tahini
2 garlic cloves
salt
1 tablespoon olive oil
1/2 teaspoon paprika
Process the chickpeas in a blender (or food processor) with the lemon juice, tahina, garlic, salt and a little water to obtain a soft creamy consistency. Serve on a flat plate, garnished with a dribble of olive oil, a dusting of paprika.
2 cups plain yogurt (thicker is better)
2 garlic cloves, minced
1 tablespoon fresh chopped mint leaves
1/4 cup finely chopped walnuts
1/8 teaspoon salt
1/8 teaspoon pepper
dash chille powder
Stir minced garlic, chopped walnuts, mint leaves, chille powder, salt and pepper into yoghurt and let mixture stand 15 minutes. Serve dip with pita chips and fresh vegetable sticks.
Meals in themselses
2 cups uncooked chickpeas
2 medium-sized onions, peeled, and chopped
2 medium-sized boiling potatoes, peeled, and ccubed
salt to taste
1/2 teaspoon ground turmeric
1 teaspoon ground cumin seeds
1 teaspoon ground coriander seeds
1/8 teaspoon cayenne pepper
Freshly ground black pepper
2 tablespoons lemon juice
Soak the chickpeas in 8 cups of water for 12 hours. Drain and rinse thoroughly. Put the chickpeas, onions, and 8 cups water into a large pot and bring to a boil. Cover partially, turn heat to low, and simmer gently for 1 hour. Add the potatoes, salt, turmeric, cumin, coriander, cayenne, and another 3/4 cup water. Bring to a boil. Cover and simmer on very low heat for another 1-1/2 hours. Stir a few times during this period. Check seasonings. Add the black pepper and lemon juice.
Moroccan Spiced Pumpkin and Carrot Soup
1kg fresh pumpkin and carrot pieces
1 tablespoon clarified butter
1 to 2 tablespoons extra virgin olive oil
2 large leeks, cleaned and sliced
2 cups unsalted vegetable stock
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 cup heavy cream (optional)
Salt and pepper to taste
Preheat oven to medium heat. Brush pumpkin and carrot peices with butter and cover pan tightly with foil. Bake for 1 hour or until flesh is very tender when pierced with a fork. Scoop pumpkin flesh into a bowl. Heat oil in a heavy saucepan. Add leeks and cook over medium-high heat until they are translucent. Add pumpkin flesh, any pumpkin liquid, the stock, salt/pepper, nutmeg, cinnamon and cloves; bring to a simmer. Puree mixture until very smooth. Lower heat and for a creamier taste, add cream till warmed, serve immediately.
Rashta (Lebanese Lentil and Noodle Soup)
2 cups brown lentils
3 cups water
2 tablespoons olive oil
2 medium onions, halved and sliced
5 large cloves garlic
2 teaspoons salt
1/4 cup very finely chopped coriander and parsley leaves
1 cup medium-width egg noodles
2 tablespoons dried mint
Boil lentils in water, uncovered, for 20 minutes. In a large skillet, heat the olive oil over medium-high heat and fry the sliced onions until well browned. Stir in the garlic and herbs and saute 1 minute. Add the mixture in the skillet into the remaining lentils. Add the egg noodles and mint and boil 10 minutes longer.
1/4 cup olive oil
2 medium carrots, peeled and finely diced
2 medium potatoes, peeled and finely diced
1 medium onion, diced
2 cloves garlic, crushed
1 cup finely chopped fresh coriander leaves
5 cups water
1 can stewed tomatoes
1/4 teaspoon allspice
1/4 teaspoon cumin
Salt and pepper to taste
Heat the oil in a saucepan, then add the carrots, potatoes, onion, garlic, and coriander. Saute over medium heat for 8 minutes, stirring constantly, then add remaining ingredients and bring to a boil. Lower the heat, then cover and simmer until vegetables are tender.
Middle Eastern Salads
Refreshing and colourful
2 cups cooked chickpeas
1/2 cup black olives, chopped
1/4 cup scallions, finely chopped
2 tablespoons finely chopped fresh coriander leaves
2 tablespoons finely chopped fresh parsley
3 large tomatoes, chopped
1 cup of shredded lettuce
1 clove garlic, crushed salt to taste
1/2 teaspoon paprika
1/8 teaspoon chili powder
1 tablespoon olive oil
2 tablespoons lemon juice
Mix all ingredients and serve immediately.
2 cups finely chopped tomatoes
2 cups finely chopped cucumbers
2 cups finely chopped onion
1/2 cup finely chopped parsley
6 tablespoons fresh lemon juice
1/4 cup olive oil
1/2 teaspoon each salt and pepper
3/4 cup chopped fresh mint
1 cup toasted pita pieces
1/2 cup cubed fetta cheese
Combine the ingredients together except for fetta and mix well. Add fetta on top of salad.
2 cups green runner beans, fresh (cut into pieces)
2 onions, chopped
2 tablespoons olive oil
1 red chili, seeded and chopped
1/4 cup water
1/2 teaspoon salt
juice of 2 lemons
Steam beans until crispy-tender. Drain. Saute the onions in the olive oil until softened and transparent. Add the green beans and the chili, stirring to mix well. Saute for 2 minutes. Stir in the water and the salt and bring to a boil. Reduce the heat, cover, and steam for about 7 minutes, until the beans are tender. Uncover and raise the heat to evaporate as much of the water as possible. Drain. Toss with the lemon juice.
4 medium potatoes, rinsed
1/2 cup parsley, finely chopped
1/3 cup mint, finely chopped
1/3 cup chopped green onions
1/2 teaspoon salt
1/4 teaspoon black pepper
dash of paprika
1/2 cup sour cream
2 tablespoons olive oil
4 tablespoons apple cider vinegar
Boil whole potatoes until they are tender, for about 30 minutes in water. Lift them out of the water and set them aside to cool. Peel, dice and put them into a bowl. Add chopped greens, seasoning, sour cream, olive oil and vinegar, and mix well. Taste and adjust seasoning. Serve warm or chilled.
1 cup yoghurt
1/2 cup cold water
Salt to taste
Mix yoghurt with the water and salt in an electric blender, or beat well together using a wooden spoon. Serve well chilled.
6 whole-wheat pitas
Olive oil cooking spray
Granulated garlic
Preheat oven to medium heat. Cut pitas into eighths and place on sprayed pan. Spray top side of pitas and sprinkle with garlic. Bake 10 minutes or until lightly browned.
Combine a grain and pulse/bean dish to get a complete protein
2 cups white rice
2 cups vegetable stock
1 cup mushrooms, chopped
2 tablespoons blanched almonds, halved or slivered
4 tablespoons clarified butter
1 tablespoon olive oil
2 tablespoons pine nuts
1 onion, chopped
1 clove carlic, minced
Salt and black pepper
2 tablespoons fresh dill, chopped
1/4 cup butter or olive oil
Cook the rice in 2 cups of vegetable stock with 2 tablespoons clarified butter, simmer until all water is absorbed and rice grains separate. In another pan, saute the almonds in the olive oil, stirring frequently. When the almonds are beginning to brown, stir in the pine nuts and continue to cook until all the nuts are golden. Remove with a slotted spoon. In a large nonstick pan, heat the 2 tablespoons butter. Fry onions and add mushrooms till browned. Stir all into the rice and add the fresh dill, keep cooking for another 5 minutes.
2 cups chickpeas soaked overnight
2 tablespoons olive oil
2 onions, sliced
1 can whole tomatoes
2 teaspoons ground turmeric
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 cup chopped coriander
1/4 cup chopped parsley
8 threads saffron, lightly toasted
6 cups vegetable broth
1 teaspoon salt
Freshly ground pepper
Heat oil in large soup pot over medium-high heat. Fry onions until golden. Meanwhile, blend tomatoes, turmeric, ginger, cinnamon, cilantro, parsley and saffron in blender. Add to onions, cover and bring to boil over high heat. Lower heat to simmer. After 15 minutes, add chickpeas and lower heat to medium and cover tightly. Cook 1 hour. Season with salt and pepper to taste.
6 medium-large, firm, ripe tomatoes
4 tablespoons olive oil
1 onion, finely chopped
1/2 cup raisins
1/2 cup pine nuts
1/2 teaspoon ground cinnamon
2 cups cooked rice
Salt and pepper to taste
Cut a slice from the top of each tomato. Finely chop tops of tomato. Scoop out tomatoes and turn upside down on paper towels to drain. Heat 2 Tbs. oil in large skillet over medium-high heat. Add onion and cook until soft, about 3 minutes; stir frequently. Add chopped tomato tops, raisins, pine nuts, and cinnamon and mix well. Reduce heat to simmer for about 2 minutes. Remove from heat, and add cooked rice and salt and pepper to taste; mix gently until well blended. Preheat oven to 350¡ F. Fill tomatoes with mixture and set side-by-side in baking pan. Dab remaining oil on tomatoes so they are well greased. Bake in oven until tender but still firm (about 25 minutes).
1 small head of cauliflower, broken into florets
2 to 3 garlic cloves, chopped
1/2 cup tahini
1/2 to 1 teaspoon ground cumin
Juice of 1 lemon
Salt and pepper, to taste
Dash cayenne pepper
A few tablespoons of water, as needed
Paprika and chopped parsley to garnish
Lemon wedges
Cook the cauliflower by steaming or boiling until just tender; do not overcook. Drain and set aside. Mix the garlic with the tahini, cumin and lemon juice. Season with salt, pepper and hot pepper sauce. At this point the mixture is a dense thick paste. Add a little water, tablespoon by tablespoon, until the mixture is creamy, then mix with the cauliflower. Cover and refrigerate until ready to serve. At serving time, garnish with a sprinkle of paprika, chopped parsley/cilantro and/or lemon wedges.
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon minced garlic
3 cups couscous (the quick kind)
3 cups vegetable stock, heated
1/4 cup chopped fresh mint
Salt and freshly ground white pepper
In a large saucepan or a wok, heat the olive oil and butter. Sweat the mirepoix and the garlic for 2 or 3 minutes. Add the couscous and coat well. Pour in the stock and cook for 2 minutes, stirring occasionally. Stir in the mint and mix thoroughly. Season with salt and pepper to taste and keep warm.
2 cups long grain rice (rinsed and drained)
2 cups boiled water
1/4 cup Vermicile noodles, very thin, in small pieces
2 tablespoons butter
1/8 teaspoon salt
Fry vermicile noodles with butter till slightly brown. Add boiling water and salt. Stir till boiling. Add rice slowly. Let it boil before covering. Stir. Put a thin layer of tin under the pan to prevent burning. Reduce heat to low and leave to cook for 30 minutes, stirring occasionally.
Recipes by Keti Sharif - free to use <<
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