Middle Eastern Turkey Burgers Recipe

Photo: Middle Eastern Turkey Burgers Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Middle Eastern Turkey Burgers recipe. Enjoy the Middle Eastern Cuisine and learn how to make Middle Eastern Turkey Burgers.

This burger gets a Middle Eastern twist from the addition of garlic, cumin, coriander, and fresh mint and parsely folded into the ground turkey. Fat is flavor, so for the best results, choose a ground turkey that's not too lean. Serve with Cucumber and Yogurt Salad.

Serves four.

1-1/2 lb. ground turkey, preferably including some dark meat (93% lean)
2 medium cloves garlic
Kosher salt
1/4 cup lightly packed chopped fresh mint
1/4 cup lightly packed chopped fresh parsley
2 Tbs. olive oil
2 tsp. sweet paprika
1 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. cayenne

Gently break the meat into large pieces in a large bowl. Mince the garlic, sprinkle with 1-1/2 tsp. salt, and using the flat side of a chef's knife, smear and mash to a paste. Gently mix the garlic paste, mint, parsley, olive oil, paprika, cumin, coriander, and cayenne into the turkey. Shape the meat into 4 equal 1-inch-thick patties. Refrigerate, uncovered, for at least 20 minutes and up to 4 hours.

Prepare a medium charcoal or gas grill fire. Grill the burgers, covered with vents open, until nicely marked and just cooked through (an instant-read thermometer inserted in a burger should read 165°F), 4 to 6 minutes per side.

Serve with the Cucumber & Yogurt Salad.

Nutrition Information (per serving):
 
Calories (kcal): 400; Fat (g): 26; Fat Calories (kcal): 230; Saturated Fat (g): 7; Protein (g): 36; Monounsaturated Fat (g): 11; Carbohydrates (g): 4; Polyunsaturated Fat (g): 5; Sodium (mg): 840; Cholesterol (mg): 130; Fiber (g): 1;
 
Photo: Scott Phillips
 
From Fine Cooking 94 , pp. 50
July 1, 2008 

More from the Lebanese Recipes kitchen: 

BBQ haloumi skewers and Mediterranean vegetables 
BBQ lamb kofta kebabs with houmous dressing
BBQ Beef Shish Kebab
BBQ Lamb Kabobs
Falafel & halloumi burgers
Moroccan vegetables with halloumi 

Save and share Middle Eastern Turkey Burgers Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Beef and grilled vegetable moussaka recipe

Photo: Beef and grilled vegetable moussaka

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Beef and grilled vegetable moussaka recipe. Enjoy the Middle Eastern Cuisine and learn how to make Beef and grilled vegetable moussaka.

Add veggies to this Greek favourite and you've got a meal that's hearty and healthy, not to mention freezer-friendly!

To Prep 1:00
To Cook 1:20
INGREDIENTS 19
SERVINGS 6

Ingredients

2 small (about 200g each) red capsicums, quartered, deseeded
Olive oil spray
2 medium (about 1kg) eggplant, cut lengthways into 1cm-thick slices
3 large (about 500g) zucchini, trimmed, cut lengthways into 1cm-thick slices
45g (1/2 cup) dried (packaged) multigrain breadcrumbs
2 tbs finely grated parmesan
2 tbs finely grated reduced-fat cheddar
Mixed salad leaves, to serve

Meat sauce 1/2 tsp olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
500g extra-lean beef mince
1 x 800g can no-added-salt chopped tomatoes
1 tsp dried oregano

Bechamel sauce
500ml (2 cups) skim milk
2 tbs reduced-fat dairy spread
40g plain flour
Pinch of ground nutmeg
1 egg, lightly whisked

Method

Step 1 To make the meat sauce, brush a large non-stick frying pan with oil. Heat over medium-low heat. Add the onion and garlic and cook, stirring, for 7 minutes or until onion is soft. Increase heat to medium-high. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 3 minutes or until the mince changes colour. Add the tomato and oregano, and bring to the boil. Reduce heat to medium-low. Simmer for 30 minutes or until sauce thickens.

Step 2 Meanwhile, preheat grill on medium. Line a baking tray with foil. Place the capsicum, skin-side up, on the lined tray. Spray with olive oil spray. Cook under grill for 6 minutes or until charred and blistered. Transfer to a plastic bag and set aside for 5 minutes (this helps lift the skin). Peel and halve lengthways. Place half the eggplant on the lined tray. Spray with olive oil spray. Cook under grill for 4 minutes each side. Transfer to a plate. Repeat, in 2 more batches, with zucchini and remaining eggplant.

Step 3 To make the bechamel sauce, place the milk in a saucepan over medium heat. Bring just to a simmer. Remove from heat. Melt the dairy spread in a saucepan over medium-low heat. Remove from heat and stir in the flour. Place over medium heat and cook, stirring, for 1 minute or until the mixture bubbles. Remove from heat. Gradually add the milk, whisking until smooth. Place over medium heat and cook, stirring, for 2 minutes or until the sauce thickens and comes to the boil. Simmer for 1 minute. Transfer to a heatproof bowl. Stir in nutmeg. Set aside for 5 minutes to cool slightly. Whisk in the egg.

Step 4 Preheat oven to 180°C. Line 2 baking trays with foil. Combine breadcrumbs, parmesan and cheddar in a bowl.

Step 5 Divide half the eggplant among six 500ml (2-cup) capacity freezerproof, ovenproof dishes. Arrange the zucchini over the eggplant. Spoon over half the meat sauce. Layer with the remaining eggplant, capsicum and remaining meat sauce. Spoon over the bechamel sauce and sprinkle with the breadcrumb mixture. (To freeze, see notes.)

Step 6 Bake in oven for 35-40 minutes or until set and golden. Set aside for 5 minutes to cool. Serve with mixed salad leaves.

Notes

To freeze: At the end of step 5, cover dishes with 2 layers of plastic wrap and 1 layer of foil. Place in the fridge for 4 hours to chill. Label, date and freeze for up to 3 months. To thaw and reheat: Thaw in the fridge overnight. Preheat oven to 180°C. Remove the plastic wrap and foil. Continue from step 6.

Nutrition

Energy 1410kJ   
Fat saturated 4.00g
Fat Total 10.00g   
Carbohydrate sugars -
Carbohydrate Total 29.00g   
Dietary Fibre 8.50g
Protein 32.00g   
Cholesterol -
Sodium -
   
Australian Good Taste - September 2007 , Page 72
Recipe by Alison Roberts
 
More from the Lebanese Recipes Kitchen:

Eggplant and potato moussak
Moussaka
Moussaka-stuffed aubergine  
Lamb moussaka   
Low-fat moussaka roll 
Chicken moussak 

Save and share Beef and grilled vegetable moussaka recipe recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Eggplant and potato moussaka recipe

Photo: Eggplant and potato moussaka recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Eggplant and potato moussaka recipe. Enjoy the Middle Eastern Cuisine and learn how to make Eggplant and potato moussaka.

Thirty years ago, Tess Mallos introduced cooks to what was then an exotic world of recipes in The Complete Middle East Cookbook (Summit). Many are now staples.

19 INGREDIENTS
6 SERVINGS

Ingredients

4 (about 1kg) brushed potatoes
4 (about 1.5kg) eggplants
140ml olive oil
4 cloves garlic, crushed
1 large onion, finely chopped
500g minced beef or lamb
1/2 teaspoon each ground cinnamon and allspice
100g tomato paste
125ml (1/2 cup) red wine
400g can Italian chopped tomatoes
35g (1/3 cup) dried breadcrumbs
Bay leaves, to decorate
Olive oil combined with chopped lemon segments and mint, to serve

Sauce

100g butter, chopped
75g (1/2 cup) plain flour
1 litre milk
1/4 teaspoon freshly grated nutmeg
150g kefalograviera (seenote), coarsely grated
3 egg yolks

Method

Preheat a chargrill over medium heat. Cut potatoes and eggplants into 7mm-thick rounds. Combine 100ml oil with 1 clove crushed garlic, brush over eggplants, then season. Chargrill eggplants, in batches, for 2 minutes each side or until tender.

Heat remaining garlic and oil in a pan over medium heat and cook onion and 1 teaspoon salt for 8 minutes. Add beef and spices, and cook, stirring, until browned. Add paste and wine, and simmer until nearly evaporated. Add tomatoes and simmer for 20 minutes or until very thick.

Meanwhile, for sauce, melt butter in a pan, add flour and stir until grainy. Remove from heat and gradually stir in
 milk until smooth. Return pan to heat and stir until thick. Remove from heat, stir in nutmeg, cheese and egg yolks. Season. Cook potatoes in boiling water for 8 minutes or until just tender. Drain well.

Preheat oven to 180°C. Grease a 16-cup, 23cm x 28cm baking dish. Line base with overlapping slices of half the eggplant and all the potato, then pour over 3/4 cup sauce. Scatter with half the breadcrumbs, top with beef mixture, remaining eggplant and crumbs, then remaining sauce. Top with bay leaves and bake for 35 minutes or until browned. Stand for 30 minutes, then serve drizzled with oil, lemon and mint mixture.

Notes

Kefalograviera is a firm Greek sheep's milk cheese, available from delicatessens. Alternatively, substitute parmesan.
 
More from the Lebanese Recipes Kitchen:
 
Moussaka 
Moussaka-stuffed aubergine
Lamb moussaka 
Low-fat moussaka roll 
Chicken moussak 
Vegetarian Moussaka
 
Save and share Eggplant and potato moussaka recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Falafel with Garlicky Tahini Sauce Recipe

Photo: Falafel with Garlicky Tahini Sauce Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Falafel with Garlicky Tahini Saucee recipe. Enjoy the Middle Eastern Cuisine and learn how to make Falafel with Garlicky Tahini Sauce.

Ingredients (Serves 3-4)

For the tahini sauce:

225 grams tahini (seasame seed paste)
113 grams canned chickpeas, drained and rinsed
1 lemon, juiced
2 garlic cloves, chopped
1 1/4 teaspoons kosher salt
1/2 teaspoon cayenne pepper

For the falafel:

113 grams canned chickpeas, drained
3/4 pound ounces ground lamb
3 tablespoons green onions, white and light-green parts only, finely chopped
2 garlic cloves, finely chopped
113 grams finely chopped fresh cilantro (coriander)
56.7 grams finely chopped parsley
1 teaspoon kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
Large pinch cayenne
113 grams olive oil

Method

To make the sauce, combine ingredients in a food processor. As you purée, add 113 grams to the 170 grams of water through feed tube until mixture is smooth. Taste and adjust seasoning if necessary. Sauce should be thinner than hummus. Tahini is a Middle Eastern sesame seed paste you can find in most grocery stores.

For the balls, in a large ball, mash 113 grams chickpeas with a potato masher or fork. Add remaining ingredients and mix well with your hands or a wooden spoon. Form into 1 1/4 centimeter balls.

Heat oil in a large skillet over medium-high heat until shimmering. Cook balls in batches, turning occasionally until golden-brown all over and just cooked through, 5-6 minutes. Transfer to a plate lined with paper towels. Drizzle with sauce and serve immediately.
 
From sheerluxe

More from the Lebanese Recipes Kitchen: 

Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish
Easy Falafel
Falafel in Pita with Yogurt Sauce   
Lebanese Falafel   
Falafel Sauce   
Falafel tabbouleh with lemon yogurt  

Save and share Falafel with Garlicky Tahini Sauce Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Spicy Meatballs in Pomegranate BBQ Sauce recipe

Photo:  Spicy Meatballs in Pomegranate BBQ Sauce recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Spicy Meatballs in Pomegranate BBQ Sauce recipe. Enjoy the Middle Eastern Cuisine and learn how to make  Spicy Meatballs in Pomegranate BBQ Sauce.

Cuisine: Arabic
Category: Appetizers
Serves: 8 persons
Difficulty: Easy
Cost: Medium

Preparation time :     20 minutes
Cooking time :     30 minutes

Ingredients

for meatballs:

250 g minced beef

250 g veal sausage, spicy, casing removed

250 g sausage, casing removed

¼ cup water or 60 ml, hot

1 cube MAGGI® Chicken Bouillon or 10 g

1 tablespoon dried oregano

1 tablespoon dried basil

1 medium onion or 150 g, finely chopped

6 cloves garlic, crushed

½ loaf french bread or 150 g, cut into small pieces

for sauce:

1 teaspoon butter

1 small onion or 50 g, finely chopped

½ cup water or 125 ml, hot

1 cube MAGGI® Chicken Bouillon or 10 g

½ cup pomegranate molasses or 120 ml

1/3 cup barbecue sauce or 90 ml

Preparation

Preheat oven to 180 degrees C and place oven rack to middle position.

Line the bottom of an oven tray with aluminum paper for easy clean up.

In a large mixing bowl, combine Minced Meat and both types of Sausages until evenly mixed.

Add Water and crumbled MAGGI® Chicken Bouillon , Oregano, Basil, Garlic and Onions and mix for another 3-4 minutes with hand or a wooden spoon.

Gradually mix in the small bread pieces until all ingredients are well incorporated.

Shape mixture into golf-ball size meat balls and place on oven tray. Bake in a preheated oven for about 20 minutes or until meatballs are cooked and golden on top.

Meanwhile to prepare sauce, melt Butter on medium heat and sauté Onions in a sauce pan until soft; add Water, MAGGI® Chicken Bouillon and remaining ingredients. Turn heat to low and allow to simmer for 15 minutes, stirring occasionally until sauce slightly thickens.

To serve, place cooked meatballs in a mixing bowl, cover with Sauce and toss around to insure all meatballs are covered. Serve hot in a serving.

Tips : Meatballs can be made in advance and kept in the freezer for up to 1 month.

Nutritional Information

Energy :     350.00 Kcal
Protein :     19.00 g
Carbohydrate :     21.00 g
Fats :     22.00 g  

More from the Lebanese Recipes Kitchen:

Lebanese Lamb Meatball and Rice Soup
Kofta Spring Season Soup 
Middle Eastern sticky lamb shank stew
Lamb and Brown Rice Broth
Authentic Moroccan soup
Moroccan Vegetable Soup  

Save and share  Spicy Meatballs in Pomegranate BBQ Sauce recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Toast Bread Shrimp Samboosa Recipe

Photo: Toast Bread Shrimp Samboosa Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Toast Bread Shrimp Samboosa Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Toast Bread Shrimp Samboosa. 

Cuisine: Arabic
Category: Appetizers
Serves: 6 persons
Difficulty: Easy
Cost: Cheap

Ingredients

2 cubes MAGGI® Chicken Bouillon or 20 g

¼ cup water or 60 ml, hot

1 tablespoon vegetable oil

1 medium onion or 150 g, finely chopped

1 tablespoon tomato paste

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon chilli flakes

300 g shrimp, frozen, cleaned & thawed

½ cup fresh parsley, finely chopped

18 slices toast bread or 432 g

1 egg, lightly beaten

1 cup fresh breadcrumbs or 85 g

1 cup vegetable oil, for frying

Preparation

Dissolve 2 MAGGI® Chicken Bouillon cube in 60ml Hot water and set aside.

Heat 1 tbs Vegetable Oil in a sauce pan and sauté Onion until golden; add Tomato Paste and sauté for an additional 2-3 minutes.

Add Spices, Chicken Stock, Shrimp and Parsley and simmer uncovered until liquid is absorbed, about 15 minutes. Remove from heat and set aside to cool slightly.

Using a rolling pin flatten each slice of toast bread to a 3-4mm thickness.

Place each flattened bread slice in a samboosa mold and spoon in a tablespoon of filling in the center. Fold the samboosa by closing the mold and seal on all sides.

Gently brush each samboosa with Egg, and coat with Bread Crumbs.

Heat Vegetable Oil in a deep frying pan, fry samboosa’s until golden and transfer to kitchen paper to absorb excess oil.

Serve hot with your choice of dipping sauce.

More from the Lebanese Recipes kitchen:

Potato Pie
Carrot Pie
Falafel Omelet Pie   
Spinach Pie   
Arabic Lamb and Potato Pie 
Curd cheese Pie 
 
Save and share Toast Bread Shrimp Samboosa Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Chicken Artichoke Stew Recipe

Photo: Chicken Artichoke Stew Recipe

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

Cuisine: Lebanese
Category: Levant
Serves: 5 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     20 minutes
Cooking time :     25 minutes

Ingredients

2 tablespoons vegetable oil

10 small onions

3 cloves garlic, crushed

3 tablespoons coriander leaves, chopped

500 g boneless and skinned chicken breasts, cut into cubes

1 cup mushrooms or 100 g

1 medium carrot or 150 g, cut into cubes

1 tin artichoke bottoms or 450 g, canned, drained and cut into quarters

2 tablespoons plain flour

2 cubes MAGGI® Chicken Less Salt Bouillon

3 cups water or 750 ml

¼ teaspoon white ground pepper

3 tablespoons lemon juice

1 tablespoon fresh parsley, chopped for garnish

Preparation

Heat oil in a pot and fry onions for 3 minutes. Add garlic, coriander and chicken breasts then sauté for another 2 minutes. Add mushrooms, carrots, artichoke bottoms, plain flour and stir.

Add MAGGI® Chicken Less Salt Bouillon cubes, water and white pepper. Bring to boil and simmer on low heat for 10-15 minutes or until everything is cooked.

Add lemon juice and mix. Garnish with chopped parsley.

Serve with cooked rice.

Cooking tips :     You may replace fresh mushrooms with 1 tin or 450g whole drained mushrooms.

Nutritional Information

Energy :     271.00 Kcal
Protein :     28.00 g
Carbohydrate :     23.00 g
Fats :     6.70 g
 
From nestle Family
 
Save and share Chicken Artichoke Stew Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.