LEBANESE SEVEN SPICES
The secret for good Middle Eastern food. Actually it's a mix of 8 spices.
Provided by orayeena
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 5m
Yield 106
Number Of Ingredients 8
Steps:
- Stir the black pepper, cumin, paprika, coriander, clove, nutmeg, cinnamon, and cardamom together until evenly blended. Store the spice mix in an airtight container.
Nutrition Facts : Calories 7.1 calories, Carbohydrate 1.2 g, Fat 0.3 g, Fiber 0.7 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 1.8 mg, Sugar 0.1 g
LEBANESE STUFFED PEPPERS
From Cooking Light. I love the flavors of allspice and cinnamon with savory dishes. This sounds so delicious.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 400 degrees. Cut tops off bell peppers; reserve. Discard seeds. Place peppers in a microwave-safe dish; cover with damp paper towels. Microwave at HIGH for 6 minutes. Let stand 5 minutes.
- Combine 1/2 teaspoons black pepper, 1/4 cup broth, and next 5 ingredients. Divide beef mixture among peppers; top with tops. Pour 2 cups water into dish; cover and bake at 400 degrees for 45 minutes. Sprinkle peppers with 1/4 cup parsley.
- Heat a medium skillet over medium-high heat. Add oil to pan. Add onions; saute for 8 minutes, stirring occasionally. Add garlic; saute for 30 seconds. Add 1/2 teaspoons black pepper, 1/4 cup broth, tomatoes and the next 4 ingredients (water-red pepper); bring to a boil. Reduce heat; simmer 30 minutes. Stir in 1/4 cup parsley and yogurt. Serve with lemons.
Nutrition Facts : Calories 279.3, Fat 11.4, SaturatedFat 3.9, Cholesterol 55.3, Sodium 362, Carbohydrate 23.5, Fiber 3.9, Sugar 6.8, Protein 20
MUHAMMARA (RED PEPPER AND WALNUT SPREAD)
Freeze vegetables at the height of the season, when they are at their Technicolor best, and you'll be rich with cooking options for months to come. For example, this muhammara, the Middle Eastern red pepper and walnut spread, can be made with either fresh red bell peppers or ones that you have chopped and frozen. The version made with frozen peppers is a little looser and lighter in color than the version starting with fresh peppers, but otherwise you sacrifice nothing having started with frozen produce - the two final spreads are similar in taste.
Provided by The New York Times
Categories dips and spreads, appetizer
Time 5m
Yield About 1 1/2 cups
Number Of Ingredients 10
Steps:
- Combine pepper, scallions, lemon juice, cumin, salt, 2 teaspoons pomegranate molasses, ½ teaspoon red pepper flakes, 4 tablespoons olive oil and all but 2 of the walnuts in a food processor and purée until mostly smooth.
- Add 4 tablespoons bread crumbs and pulse to combine. If mixture is still too loose to hold its shape, add remaining bread crumbs and pulse again. Season to taste with salt and red pepper flakes.
- Scrape spread into a bowl and make a well in the center with the back of a spoon. Drizzle 1 tablespoon olive oil, 1 teaspoon pomegranate molasses and ½ teaspoon red pepper flakes in the well. Crush the reserved walnuts between your fingers and sprinkle over the top.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 142 milligrams, Sugar 4 grams
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LEBANESE PEPPERS RECIPE | MYRECIPES
From myrecipes.com
4/5 (5)Total Time 1 hr 10 minsServings 4Calories 454 per serving
- Cut tops off bell peppers; reserve. Discard seeds. Place peppers in a microwave-safe baking dish; cover with damp paper towels. Microwave at HIGH 6 minutes. Let stand 5 minutes.
- Combine 1/2 teaspoon black pepper, 1/4 cup broth, and next 5 ingredients. Divide beef mixture among peppers; top with tops. Pour 2 cups water into dish; cover. Bake at 400° for 45 minutes. Sprinkle peppers with 1/4 cup parsley.
- Heat a medium skillet over medium-high heat. Add oil to pan. Add onion; sauté for 8 minutes, stirring occasionally. Add garlic; sauté for 30 seconds. Add 1/2 teaspoon black pepper, 1/4 cup broth, tomatoes, and the next 4 ingredients; bring to a boil. Reduce heat; simmer 30 minutes. Stir in 1/4 cup parsley and yogurt. Serve with lemons.
25 AUTHENTIC LEBANESE RECIPES - INSANELY GOOD
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4.8/5 (19)Published May 17, 2021Category Recipe Roundup
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- Bamia (Lebanese Okra Stew) Okra is simmered in a tomato-rich broth to create this fragrant stew. This spicy-sweet mix is a flavorful veggie meal that is generally served with rice but would also work with pita bread.
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LEBANESE STYLE STUFFED PEPPERS RECIPE | ABSOLUTENOM
From absolutenom.com
Cuisine Labanese, Middle EasternCategory MainServings 6Total Time 55 mins
- With your knife at an angle, cut a circle around the stem of the pepper and remove. Shave off any seeds, and clean he pepper. Reserve the pepper top as a lid for baking. Set peppers aside.
- In a bowl, combine rice, the queso fresca, half the chopped parsley, toasted pine nuts and butter in a bowl and stir to thoroughly combine
- Stuff the peppers with the rice mixture all the way to the top. I like to pack them pretty firmly and you should have plenty of filling. Replace pepper tops and put peppers in a casserole or roasting pan. Put in the oven and bake for 40 minutes.
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