I hate dieting...OH well.....so next week-end we have 16 over. Am thinking Mid-Eastern..ideas please

J

joanietoo

Well-known member
I am a huge lover of all Mid-Eastern foods, so

from the new book I have of Claudia Rodin I plan to do some recipes but wonder if any of you have tried and true.

Menu ideas so far:

Mezze:

Saffron quail eggs (boiled),

pickled eggplant (just bottled it),

Mahummara

Za'atar baked pita bread.

KPinky's feta, in case nothing else is good.

Maybe red lentil soup...maybe...

Main:

Lamb Tagine with prunes

Chicken Tagine with almonds, honey and rose water

Sides:

Cous-cous (with broccoli and feta??)

Maftoul Salad (with white beans as well??)(Israeli cous-cous salad)

Leek Salad

Grilled eggplant with pine nuts and mint yogurt

Dessert:

Perhaps a cheesecake with granadilla sauce

(I really want a sago pud but dont think I will get to make that at the last minute)

I am so wanting to eat, I am not hungry just want to taste, which is why, I know, I put on weight....next week-end I will take a break and get back on this darn weight-loss thang the Monday after!!

 
Curried Couscous Salad with Dried Cranberries (also posted in T&T:

Don't know if this is authentic Middle Eastern, but it's delicious.

CURRIED COUSCOUS SALAD WITH DRIED CRANBERRIES

Note: I usually chill this about 4-5 hours. If chilling overnight, omit the green peas and add them a few hours before serving - otherwise, they lose color.

INGREDIENTS:

Salad:
1 1/2 cups uncooked couscous (10 oz box) (I use whole wheat couscous)
1 cup dried cranberries (4 oz)
1 cup frozen green peas, thawed (I use about 1 1/2 cups)
2/3 tsp curry powder (or to taste) (I use a little more than 1 tsp)
2 cups boiling water
1/4 cup thinly sliced green onions/scallions (around 2)
1/4 cup finely chopped fresh basil
15 1/2 oz can chickpeas/garbanzo beans, rinsed and drained (I use a little less, about 3/4 can)
Salt and black pepper, to taste
(Sometimes I add a few small shakes of cinnamon)

Dressing:
1/3 cup fresh lemon juice (about 2 1/2 lemons)
1 Tbsp grated orange peel (about 1 - 1 1/2 oranges)
2 Tbsp water
1 1/2 Tbsp olive oil (I use extra virgin)
1 Tbsp thawed frozen orange juice concentrate (I use a little more frozen orange juice concentrate, to taste, OR I use some fresh orange juice, to taste, in addition to the concentrate)
1/3 tsp salt
1/4 tsp black pepper
4 medium - medium/large garlic cloves, crushed

DIRECTIONS:

1. Combine couscous, cranberries, green peas, and curry powder in large bowl.
2. Pour 2 cups boiling water over couscous mixture.
3. Cover and let stand 5 minutes. Fluff with a fork.
4. Stir in green onions, basil, and chickpeas.

DRESSING:
1. Combine lemon juice and remaining ingredients in jar, cover tightly and shake vigorously.
2. Strain out garlic pieces.
3. Pour over couscous and mix thoroughly. Mix in salt and black pepper to taste.
4. Cover and chill at least 1 hour or until cold. It's important to leave it in the refrigerator at least one hour, so the flavors can blend. (I usually chill it about 4 - 5 hours).
5. Serve cold.

Yield: 8 servings (serving size: 1 cup)

Adapted from Cooking Light

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=226616

http://img.timeinc.net/recipes/i/recipes/ck/01/07/couscous-ck-226616-l.jpg

 
Two T&T chicken recipes - again, not sure if they're authentic Middle Eastern, but they're good:

 
Chicken Souvlaki Salad

CHICKEN SOUVLAKI SALAD

Note: I added a little onion powder, garlic powder, and cumin powder to the marinade.
I preferred the chicken breasts left whole, rather than cut up and added to the salad, so I served them separately.

"The elements of a classic Greek salad and a chicken souvlaki sandwich combine in this piquant dish. You can also use lamb in place of the chicken."

INGREDIENTS:

1-2 teaspoons minced garlic (I used more)
1 teaspoon fresh lemon juice (I used about 2 tsp - 1 Tbsp)
1 teaspoon extra-virgin olive oil (I used about 2 tsp - 1 Tbsp)
1/2 teaspoon dried oregano
1/4 teaspoon salt (I used less)
1/4 teaspoon black pepper
1 pound skinless, boneless chicken breast

3 cups cubed peeled cucumber (about 3 cucumbers)
1/2 cup vertically sliced red onion
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons chopped pitted kalamata olives
2 ripe tomatoes, cored and cut into 1-inch pieces (about 1 pound)

1/2 cup plain fat-free yogurt
1/4 cup grated peeled cucumber
1 teaspoon white wine vinegar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper

DIRECTIONS:

Preheat grill or broiler.

Combine garlic, lemon juice, olive oil, oregano, salt, pepper and chicken breast in a large ziptop plastic bag. Seal the bag and shake until coated. Remove chicken from the bag. Grill or broil the chicken 5 minutes on each side or until done. Cut chicken into 1-inch pieces.

Combine chicken, cubed cucumber, red onion, feta cheese, olives and tomatoes in a large bowl. Combine yogurt, grated cucumber, vinegar, garlic powder, salt and red and black peppers in a small bowl. Pour over chicken mixture and toss well.

Serve with pita bread wedges.

Makes 4 servings of 2 cups each.

Edited from Cooking Light

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=347741

http://img.timeinc.net/recipes/i/recipes/ck/02/06/chicken-salad-ck-347741-l.jpg

 
Chicken Gyros with Yogurt-Dill Sauce

CHICKEN GYROS WITH YOGURT-DILL SAUCE

The chicken is cooked with onions, lemon and dill, then spooned onto warm pita bread rounds and topped with a yogurt sauce. Then the sides of the bread are folded up and the sandwich is eaten like a taco.

INGREDIENTS:

1 cup plain nonfat yogurt
2 tablespoons plus 1 teaspoon chopped fresh dill
1 large garlic clove, minced
1 teaspoon plus 1 tablespoon fresh lemon juice
1 pound skinless boneless chicken breast halves, cut into 1/2-inch pieces
1 teaspoon dried oregano
2 tablespoons olive oil
2 medium onions, thinly sliced
4 pita bread rounds, heated

DIRECTIONS:

Stir yogurt, 2 tablespoons dill, garlic and 1 teaspoon lemon juice in small bowl to blend. Season with salt and pepper.

Place chicken in medium bowl. Sprinkle with oregano, 1 teaspoon dill and salt and pepper. Toss to coat.

Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 5 minutes. Transfer to plate. (I covered it with foil to keep warm).

Add 1 tablespoon oil to skillet. Add onions; sauté until beginning to brown, about 10 minutes. (I cooked the onions longer, until caramelized). Return chicken and any juices to skillet. Add 1 tablespoon lemon juice. Stir until heated through, about 2 minutes. (*I suggest quickly mixing in the chicken, for several seconds only; then remove from the heat, so that the chicken doesn't start to cook again and dry out).

Arrange pita rounds on plates. Top pita rounds with chicken mixture. Spoon some yogurt sauce over chicken. Serve, passing extra sauce separately.

Serves 4.

Bon Appétit

http://www.epicurious.com/recipes/food/views/4596

 
Mini Moroccan Lamb Burgers on Brioche Rounds w/ Lemon Yogurt Sauce: - I haven't tried this, but

sounds great, and had great reviews:

MINI MOROCCAN LAMB BURGERS ON BRIOCHE ROUNDS WITH LEMON YOGURT SAUCE

Ingredients

For the lemon yogurt sauce:
* 1 pint plain Greek-style yogurt, preferably full-fat
* 1/2 lemon, zested and juiced
* Kosher salt
* 1 loaf brioche bread

For the mini burgers:
* 2 pounds ground lamb (preferably shoulder meat)
* 1/2 teaspoon ground cumin
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground coriander
* 1 teaspoon salt
* About 20 grinds fresh black pepper
* 2 cloves garlic, pressed
* 1 small head red leaf lettuce, washed, dried, trimmed and torn into small pieces
* 4 ripe plum tomatoes, cut into 1/4-inch thick rounds

Directions

Make the sauce:

In a medium mixing bowl, stir together the yogurt and lemon zest and juice. Season, to taste, with a couple pinches of salt. Sauce can be made ahead of time and refrigerated until ready to use. Bring to room temperature before using.

Cut the brioche into about 1/3 to 1/2-inch thick slices and then use a small glass to cut out as many circles as possible, about 3 inches in diameter, from each slice. Place the bread "buns" in an airtight container until ready to use so that they stay moist and soft.

Make the burgers:

Preheat the grill.

Combine all ingredients in a mixing bowl and work together until they are fully incorporated. Using a small ice cream scoop, scoop the mixture into little balls about 1 to 1 1/2 inches big and place them on a parchment paper-lined baking pan. Using your hands, flatten burgers to about 1/2-inch thick and just a couple inches in diameter.

Once the grill is hot, place them on the grill and cook, about 2 to 3 minutes per side or until fully cooked through; cook time varies based on how hot your grill is.

Place the cooked mini burgers on top of the cut brioche and add a piece of lettuce and a tomato slice. Top with a dollop of the lemon yogurt sauce and serve.

About 6 servings

Recipe courtesy Dave Lieberman

http://www.foodnetwork.com/recipes/dave-lieberman/mini-moroccan-lamb-burgers-on-brioche-rounds-with-lemon-yogurt-sauce-recipe/index.html

http://img.foodnetwork.com/FOOD/2006/06/20/da0302_bugers1_med.jpg

 
Another one to check out: Moroccan Chicken With Apricot Couscous and Green Olive Sauce In Flat Bread

This had lots of great reviews.

Moroccan Chicken With Apricot Couscous and Green Olive Sauce In Flat Bread

From Recipezaar poster: "...The flavors are bold without being too intense and each component compliments the other. This is Tyler's recipe word for word but, I have made this with chicken breasts as well with great results. Just cut deep slits into the chicken breasts and make sure the marinade and garlic gets into every nook and cranny. Then cover the breasts with sliced lemons and cilantro before you bake. I have served this cold in a wrap sandwich for a picnic and it was very good, but we like it warm and with flatbread the best..."

INGREDIENTS:

Moroccan Spice Mix
1 cinnamon stick, chopped in pieces
8 whole cloves
1 teaspoon cayenne
2 teaspoons cumin seeds
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1 tablespoon sweet paprika
1 1/2 teaspoons kosher salt
1 teaspoon brown sugar

Chicken
1 whole free-range chicken (about 3 1/2 pounds)
kosher salt & freshly ground black pepper
1 lemon, halved
1/2 cup fresh cilantro
1 head garlic
3 tablespoons extra-virgin olive oil

Apricot Couscous
1 cup couscous
1 1/2 cups warm water
10 dried apricots
1/4 cup whole almonds, toasted
2 green onions, green parts only
fresh mint leaves
fresh cilantro leaves
1/2 lemon, juice of
2 tablespoons extra-virgin olive oil
kosher salt
fresh ground black pepper

Green Olive Sauce
1/2 cup extra-virgin olive oil, plus 2 tablespoons
2 shallots, sliced
1 fresh red chili pepper, halved lengthwise
1/2 lb large green Spanish olives, pitted
1/4 cup fresh flat leaf parsley
2 tablespoons sherry wine vinegar
1/2 lemon, juiced
4 pieces lavash bread or any flat bread, cut in 1/2

DIRECTIONS:

To prepare the Moroccan Spice Mix for the Chicken:
Combine the cinnamon stick, cloves, cayenne, cumin, fennel, coriander, and paprika in a dry skillet over low heat and toast for just a minute to release the fragrant oils; shake the pan so they don't scorch. In a spice mill or clean coffee grinder, grind the toasted spices together, with 1 1/2 teaspoons of kosher salt and the brown sugar. Preheat the oven to 400 degrees F.

Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Massage the chicken skin with the spice rub; make sure you don't miss a spot. Season the inside of the chicken generously with salt and pepper. Stuff the lemons halves, cilantro, and garlic in the cavity and place the chicken in a roasting pan fitted with a rack. Fold the wing tips under the bird and tie the legs together with kitchen string. Drizzle the oil all over the chicken. If you have time, let the chicken marinate for 30 minutes to really get the flavors down deep into the meat. Roast the chicken for 1 hour; pop an instant-read thermometer into the thickest part of the thigh; if it reads 160 degrees F, it's done. Allow the chicken to rest for 10 minutes so the juices can settle back into the meat. Remove and discard the skin from the chicken. Pull the chicken from the bone and shred the meat, with your fingers or 2 forks. Put the shredded chicken in a large bowl and squeeze the lemon halves that have cooked inside the bird over the meat to moisten.

To prepare the Apricot Couscous: Put the couscous in a medium bowl; pour the water over it, stir with a fork to combine. Cover and let sit for 10 to 15 minutes, then uncover and fluff with a fork. Put the apricots, almonds, green onions, mint, and cilantro on a cutting board and coarsely chop everything up; add this to the couscous. Add lemon juice, drizzle with olive oil, and season with salt and pepper. Toss gently to combine.

To prepare the Green Olive Sauce: In a small skillet, heat 2 tablespoons of olive oil. Saute the shallots and chile over low heat for 8 minutes until caramelized, then scrape into a food processor. Add the olives, parsley, vinegar, lemon juice, and 1/2 cup of oil; puree a good 3 minutes until totally smooth.

To put the whole thing together: put the shredded chicken and couscous on the lavosh bread, add a few spoonfuls of the olive sauce, and roll the sandwich up. Wrap in foil and take the sandwich to a picnic, if desired.

6 servings

From Tyler Florence - food network

(Also posted at Recipezaar)

http://www.foodnetwork.com/recipes/tyler-florence/moroccan-chicken-with-apricot-couscous-and-green-olive-sauce-in-flat-bread-recipe/index.html

 
For an Appetizer: Moroccan Phyllo Rolls from Joanne Weir (haven't tried this)

MOROCCAN PHYLLO ROLLS

Servings: 24

INGREDIENTS:

2 tablespoons olive oil (original recipe uses extra virgin)
1/4 pound fresh sea or bay scallops
1/4 pound medium shrimp, peeled
2 cloves garlic, finely chopped
Salt and pepper
1 small onion, chopped
1 large tomato, peeled,seeded and chopped
Large pinch of saffron threads
3 tablespoons each chopped parsley and cilantro
1 teaspoon ground cumin
1/2 teaspoon paprika
Pinch of cayenne pepper
1/4 cup fresh bread crumbs
12 sheets (about 1/2 pound) phyllo dough, defrosted
1/2 cup (1 stick) unsalted butter, melted
Lemon wedges

DIRECTIONS:

1. Chop: Heat 1 tablespoon olive oil in a skillet over medium heat. Add scallops, shrimp and half the garlic. Cook, stirring occasionally, for 2 minutes. Season with salt and pepper. Scoop out seafood, chop coarsely; set aside.

2. Simmer: In same pan, add remaining oil, onion, tomato and simmer 10 minutes. Crush saffron threads and soak for a minute in a spoonful of warm water. Add both saffron and water to tomato mixture, along with remaining garlic, parsley, cilantro, cumin, paprika, cayenne. Continue to simmer slowly over medium-low heat until moisture has evaporated, 7-8 minutes. Add the seafood and bread crumbs and mix well. Season with salt and pepper.

3. Roll: Cut the phyllo into 4 strips, 4-inches wide. Cover with slightly damp kitchen towel. Brush 1 strip lightly with melted butter and place another strip on top. Brush lightly with butter. Spread a heaping teaspoon of filling along the short end. Fold the sides in and roll up into a cigar shape. Brush lightly with butter. Repeat with remaining phyllo and filling.

4. Crisp: Arrange rolls on a greased baking sheet and bake at 375 degrees until golden, 15 mintues. Serve immediately, garnished with lemon wedges. Finished rolls can be frozen and reheated.

-- Adapted from "From Tapas to Meze" by Joanne Weir
From Chicago Tribune

 
(Maybe I shouldn't have included Moroccan dishes, since it's not the Middle East, but the foods are

similar).

 
This is so good, my favorite at the local Wegmans salad bar (couscous with dried cranberries)

How about something with hummus on whole wheat toasted pita bread, maybe, as an app.

Lamb, chicken shwarma, falafels if you're daring!

 
Actually, it is considered a Middle Eastern country culturally, it's just not geographically in the

region.

 
Another idea: Fattoush/Lebanese Bread Salad:

FATTOUSH (LEBANESE BREAD SALAD)

2 garlic cloves, grated
1 tablespoon tahini
1/2 cup lemon juice
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon cayenne (or less—you be the judge)
2 pita breads
1/2 English cucumber, seeded, and chopped
1 tomato, chopped (optional, if you can't stand tomatoes)
1/2 green or red bell pepper, chopped
1/2 cup red onion, minced
1 cup chickpeas
1/3 cup minced parsley
1/3 cup mint, chopped
lettuce leaves (romaine, butter lettuce, red leaf, etc.)

Toast the pita bread in a 350 degree oven, about 10 minutes. Meanwhile, prepare the dressing: Whisk garlic, tahini, lemon juice, olive oil, salt, and cayenne until smooth.

In a large bowl, mix cucumber, tomato, bell pepper, red onion, chickpeas, parsley, and mint.

Tear the pita bread into bite-sized pieces and add to the bowl. Pour the dressing over all and toss, adding more oil and lemon juice if necessary to coat all the ingredients.

Place large lettuce leaves on a plate, and mound the salad on top.

http://whatdoiknow.typepad.com/what_do_i_know/2005/08/wednesday_food__4.html

 
If it's not too late this cicken dish is T&T and great

Chicken and Chickpea Tagine with Apricots and Harissa Sauce

Recipe courtesy Bobby Flay




2 tablespoons canola oil
8 chicken thighs (I used a whole organic cut up chicken)
Salt and freshly ground black pepper
2 tablespoons olive oil
1 large yellow onion, peeled, halved, and thinly sliced
2 cloves garlic, finely chopped
1 tablespoon ras al-hanut*
Large pinch saffron, soaked in 1/4 cup warm water
1 cinnamon stick
1 1/2 cups canned diced tomatoes, drained (15-ounce can)
1 1/2 cups canned chickpeas, rinsed and drained (15-ounce can)
3/4 cup dried apricots, sliced into half moons
Harissa Sauce, recipe follows
Chopped flat-leaf parsley, for garnish
Chopped fresh cilantro leaves, for garnish
*Cook's Note: Ras al-hanut is a mixture of many different spices used in Moroccan cooking. It is available at spice markets or online.



Preheat oven to 400 degrees F.


Heat canola oil in a large Dutch oven or a tagine over high heat. Season chicken with salt and pepper on both sides and place in the hot pan, skin side down, in batches if needed; cook until golden brown. Turn the thighs over and cook for 2 minutes longer. Remove chicken to a plate.

Remove all but 2 tablespoons of the oil from the pan then add the olive oil and heat over medium heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Add the ras al-hanut and cook another 30 seconds. Add the saffron with the soaking liquid, cinnamon stick, tomatoes, chickpeas, and apricots and bring to a simmer. Nestle the chicken into the mixture and bring to a simmer. Cover and cook on the stovetop or in the oven for 35 to 40 minutes or until the chicken is tender. Do not remove the lid to check on the chicken until this time. Garnish each serving with a dollop of Harissa Sauce, parsley and cilantro

 
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