Falafel Omelet Pie in the Oven

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Falafel Omelet Pie in the Oven Recipe. Enjoy Middle Eastern food and learn how to make Falafel Omelet Pie in the Oven.



Ingredients



4 Tbsp cold butter

2¼ cups flour

¼ tsp salt

1 egg

¼ cup ice water



Method



Cut the frozen butter in small pieces.



Mix salt with flour.



Beat the egg.



Put flour in a blender, and then add the egg, the ice water and the butter gradually until a ball of dough is formed.



Wrap the dough well and keep in the refrigerator.



Spread the dough, sprinkle little flour on it. Put in a tray and press it until it takes the shape of the tray.



Pierce the middle of dough with a fork. Cover with aluminum paper and place in a preheated oven of 350 F. for 15 minutes.



Remove aluminum paper.



Mix a cup and half of Falafel paste with four eggs and fill the pie with it. Return to the oven and leave there for 45 minutes.



This pie can be served cold or can be heated easily in a microwave. The same pie can be used with different filling of vegetables, providing it is baked in an oven of medium heat, especially if the amount of liquid is much.



Chef Osama



More Falafel Recipes:



Falafel with Avocado Spread

Baked falafel with roasted eggplant salad

Falafel burgers

Lebanese Falafel

Falafel Sauce

Egyptian Falafel



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Hazelnuts Basbosa - how to Make Hazelnuts Basbosa

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Hazelnuts Basbosa Recipe. Enjoy Middle Eastern Desserts and learn how to make Hazelnuts Basbosa.  



Ingredients



For sugar syrup



2 cup sugar

1 cup water

1 tablespoon lemon juice

1 cinnamon stick

2 whole cloves



For the Basbosa



3 cup fine semolina flour

1½ cup sugar

2 teaspoon baking powder

4 tablespoon ghee or melted butter

1½ cup yogurt

½ cup coconut (optional)

1 tablespoon tahini past (sesame seed past)

½ cup chopped hazelnuts (optional)

½ cup chopped almond (optional)



Method



For the syrup

- Place sugar and water in a saucepan over medium heat till boiling.

- Add the rest of the ingredients (you can add vanilla or rose water optional).

- Leave it in the oven for 10 minutes or until it is ready, make sure to use it warm.



For the Basbosa

- Mix together flour, sugar, and baking powder in a large bowl.

- Add the melted butter, rub with finger tips till crumbly.

- Add the yogurt and mix it well until you get soft dough.

- You can add coconut to the dough.

- Coat a baking pan with tahini.

- Spread dough evenly on the prepared pan.

- Bake in a preheated oven to 175˚C for 15 minutes.

- Sprinkle nuts over the soft dough while pressing on the surface.

- Place in the oven for about 20 minutes or until golden.

- Pour syrup over the hot Basbosa.

- Return to the oven for 5 minutes, let cool at room temperature.

- Serve with whipped cream.

More Dessert Recipes:         

 

Almond and Chocolate Pie  

Umm Ali  

Layali Lubnan  

Arabic fried macroons  

Peach & pistachio kulfi  

Mandarin and almond syrup cake with cardamom cream

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Chicken Tikka - How to Make Chicken Tikka

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken Tikka Recipe. Enjoy grilling and learn how to make Chicken Tikka.



Ingredients



½ kilo boneless skinless chicken breast

1 cup yogurt

salt and pepper

1 tsp cumin

1 tsp ground coriander

1 Tbsp paprika

4 Tbsps fresh coriander, chopped



Method



• Wash chicken breasts, pat dry then cut evenly into cubes

• Mix together the yogurt, cumin, coriander, salt and pepper



* For red Tikka, add paprika to the yogurt mix and stir until it turns red in color

* For green Tikka, add coriander the yogurt mix and stir until it turns green



• Place the chicken in the yogurt mix, cover and refrigerate for 6 hours

• After marinating the chicken, place cubes on wooden skewers making sure the chicken is placed in the middle of the skewers

• Lay the chicken skewers on a baking pan and cook in a 350 degree oven for 30 minutes

• You can also grill the skewers to add grill marks to the chicken



Chef Osama



More Grilling Recipes: 



Minted lamb kebabs with tabbouleh

Chicken kebabs with lemon and coriander couscous

Chili-Lime Chicken Kabobs

Sirloin Kabobs Recipe

Marinated Lamb Kebabs with a Chile-Yogurt Sauce

Marinated Lamb Kebabs with a Chile-Yogurt Sauce



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Lamb and olives pies (fatayer) - How to make Lamb and olives pies (fatayer)

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb and olives pies (fatayer) Recipe. Enjoy Dough and Bakery recipes and learn how to make Lamb and olives pies (fatayer).



Ingredients



For filling

3 Tbs olive oil

1 Red onion, chopped

½ Cup spring onion, chopped

Salt and pepper

½ Kilo (pre-cooked) minced lamb

1 Cup green olives, sliced

½ Cup parsley, chopped

½ Cup walnut, chopped

3 Tbs pomegranates syrup



For dough

2 2/3 Cups all purpose flour

¼ Cup whole wheat flour

1 Tbs yeast

1 tsp milk powder

2 tsp sugar

¼ tsp salt

1 ½ Cup warm water

Egg whites, for brushing, beaten



Method



- For filling:

- Heat oil in a sauce pan over medium heat, stir red and spring onion for 5 minutes, season with salt and pepper, leave for 3 more minutes or until golden brown. Keep aside to cool.

- Blend onion mixture with minced lamb, add remaining filling ingredients, stir until well combined.



- For the dough:

- Mix flours, yeast, milk powder, sugar and salt in an electric mixer on low speed until combined.

- Add water gradually to the mixture; beat on a medium speed until consistent dough is obtained.

- Place in a greased bowl, cover and leave to rise for 45 minutes or until doubled in size.

- Roll dough on a lightly floured surface with thickness not more than 1 cm, then cut into 10 cm circles.

- Place a tablespoon of the lamb mixture on one side of the circle and fold over the dough to make a half-circle. Pinch the edges of the dough together to seal.

- Place in an oven tray, leave to rise for another 15 minutes.

- Preheat oven to 200° C.

- Brush pies with egg whites, and bake for 25 minutes or until golden.



Chef Osama       





More Dough and Bakery recipes:



Small pies (Manaeish) or Fatayer

Spinach fatayer

Cheese Fatayer 

Spinach Pie 

Middle Eastern Pastries 

Sambousek



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Apricot juice (Qamar el deen) - How to make Apricot juice (Qamar el deen)

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Apricot juice (Qamar el deen) Recipe. Enjoy Ramadan Juice recipes and learn how to make Apricot juice (Qamar el deen). 



Ingredients



½ Dried Apricot paste (Qamar Aldin) sheet (about 10cm X 20 cm)

4 Cups hot water

4 Tbs sugar

1 tps rose or blossom (optional)



Method



- Cut Dried apricot sheet into small pieces.

- Dissolve well in hot water.

- Add Sugar, stir then add blossom water.

- Serve cold.

- Can be served with dates or fresh apricot purée (if in season).

- Note: More water or ice can be added until obtaining the desired thickness.

More Middle Eastern Recipes:         

 

Almond and Chocolate Pie  

Umm Ali  

Layali Lubnan  

Arabic fried macroons  

Peach & pistachio kulfi  

Mandarin and almond syrup cake with cardamom cream

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Saudi Rice with Meat and Chickpeas - How to Make Saudi Rice with Meat and Chickpeas

Enjoy our collection of Delicious & Tasty Ramadan Recipes!



The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Saudi Rice with Meat and Chickpeas Recipe. Enjoy tasty Middle Eastern main dishes and learn how to make Saudi Rice with Meat and Chickpeas. 



Serves: 6 persons

Preparation time :     20 minutes

Cooking time :     1 hour, 30 minutes



Ingredients



750 g lamb, pieces with bones

8 cups water or 2 liters

2 dried limes

3 small cinnamon sticks

5 whole cloves

10 whole cardamom pods

½ tablespoon ground cumin

½ teaspoon ground black pepper

2 tablespoons ghee

3 medium onions or 500 g, chopped

3 cloves garlic, crushed

1 tin canned chickpeas or 450 g, drained

2 cubes MAGGI® Mutton Bouillon

2½ cups basmati rice or 500 g, washed and drained



Preparation



Place lamb pieces and water in a large pot, bring to boil and remove froth as it appears. Add the dried limes, cinnamon, and all spices. Cover and simmer over low heat for 1½ hours or until the meat is tender. Remove and set aside.



Heat ghee in a large pot, add and cook onions stirring for 5-7 minutes or until golden brown. Add garlic and stir for 1 minute.



Add chickpeas, MAGGI® Mutton Bouillon , the cooked lamb with the stock, the stock should be around 4 cups / 1000ml, add more water if needed.



Cover with the rice and cook over low heat for 25-30 minutes or until rice is cooked.



Nutritional Information



Fats :     28.00 g

Protein :     34.00 g

Carbohydrate :     97.00 g

Energy :     773.00 Kcal



More Middle Eastern recipes:



Iraqi Biryani

Iraqi Style Dolma

Chicken and Eggplant

Chicken with saffron, honey and macadamias

Middle Eastern sticky lamb shank stew

Arabian Biryani



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Iraqi Biryani - How to Make Iraqi Biryani

Enjoy our collection of Delicious & Tasty Ramadan Recipes!

 

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Iraqi Biryani Recipe. Enjoy tasty Middle Eastern main dishes and learn how to make Iraqi Biryani. 



Serves: 7 persons

Preparation time : 35 minutes

Cooking time : 45 minutes



Ingredients



250 g minced lamb

2 tablespoons fresh parsley, finely chopped

2 tablespoons onions, finely chopped

1 cup vegetable oil or 220 g, for deep frying

1 medium potato or 150 g, cut into medium cubes

1 medium carrot or 150 g, cut into medium cubes

1 medium onion or 125 g, sliced

½ cup frozen green peas or 80 g, thawed

1 whole chicken or 800 g, cooked, without bones and shredded

2 tablespoons raisins

¼ teaspoon ground black pepper

Pinch of saffron filaments

½ cup almonds or 75 g, peeled and toasted

2 tablespoons ghee

¾ cup vermicelli or 75 g

2 cups rice or 400 g, washed

2 cubes MAGGI® Chicken Bouillon

1½ teaspoons arabic mixed spicess

4 cups water or 1000 ml

 

Preparation



In a mixing bowl, combine minced lamb, onion and parsley (season with salt and pepper). Form meat mixture into small balls; place in a baking tray and bake in a preheated oven at 200˚C for 10 minutes or until meat balls are cooked. Remove and set aside.



Meanwhile, deep fry potato and carrot in the hot oil (reserve 2 tablespoons of oil) and set them aside over a kitchen tissue to absorb any excess oil.



In a medium saucepan, heat the reserved oil and sauté onion until its tender then add green peas, shredded chicken meat, raisins, black pepper powder, saffron leaves, almonds, the prepared meat balls potato and carrot. Stir until well combined and set aside (add salt to your taste).



In a medium pot, melt the ghee, add the vermicelli and stir until vermicelli is changed in color to golden brown; Add rice, MAGGI® Chicken Bouillon cubes and spices (add salt if needed). Stir for seconds then add the water and stir constantly to boil. Cover and simmer over a low heat for 20 minutes or until rice is cooked.



Add the prepared meat and vegetable mixture over the rice and mix all carefully with the rice. Cover and cook for another 5 minutes then serve.



Serving tips :     Serve with green salad and laban drink.



Nutritional Information:



Fats :     40.00 g

Protein :     36.00 g

Carbohydrate :     68.00 g

Energy :     774.00 Kcal



More Middle Eastern recipes:



Iraqi Style Dolma

Chicken and Eggplant

Chicken with saffron, honey and macadamias

Middle Eastern sticky lamb shank stew

Arabian Biryani

Kabsa



Save and share Iraqi Biryani recipe



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