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Middle-Eastern Recipies

Finding Inspiration in Every Food

Chicken Shawarma

Chicken breast -Cuts in small strips

Spices ( Allspice,Cinnamon, Turmeric, Cumin, black pepper, Curry  ) 

And of course you need Pita Bread . 

 

Instruction:-

Fry the Chicken strips in Grape seed oil ( Just a little bit)

After it is almost cooked, lower the heat,

add the spices and mix it well,

then add 3-4 spoons of hot water

Leave it until it's dry.

 

(So Spread Hummus in the pita, add the shawarma and add

the cabbage salad or pickles then sprinkle Tahini on it and enjoy it) (Sahtain )

Meat in Pita Bread

Cabbage Salad: VEGAN

Red Cabbage or Green Cabbage or even both

Green onion

A little chopped cilantro or Parsley 

Corn if you desire

 

  Instruction:-  

Mix it all 

Add 1-2spoon of Apple cider vinegar (Depend on the quantity or as you like)

Olive oil extra virgin

Dash of Salt

Cabbage

Kafta Meat 

1 pound of grass fed ground beef

1 cup of chopped onion

1/2 cup chopped parsley 

The spice package (Old spice,Cinnamon, Turmeric, Cumin, black pepper )

Salt 

And you can cook it like Hamburger or you can bake it .

 

Just a suggestion- You can spread hummus in a pita bread or over a bon  

and then put the cooked kafta, then add salad 

with some pickled Turnip or any other pickels.  

And enjoy it the Arabic way. It's amazing flavors.

Hamburgers in Grill

 

Shakshouka - Moroccan Israeli dish -mostly for breakfast or brunch 

 

Ingredients 

1/2 cup Chopped red & yellow & green pepper

1/2 cup Chopped onion  

2-3 cloves of garlic ( Smashed) 

1 cup of crushed tomatoes 

chopped cilantro for garnish 

2-3 eggs 

 

Spices (As you like)

Paprika 

Black pepper

Cumin

Sea Salt

Turmeric 

Chili powder 

 

 

Fry the onion then when it is golden add the pepper and

then after that add the tomatoes , the Garlic  & the spices.

When it's almost done add the eggs and cover it for 5-8 minutes 

on low heat, depend of how you like your eggs.

Hummous VEGAN
Ingredients 

1 can of garbanzo beans

1/3 cup of Tahini ( Sesame seed paste)

4 TBSP lemon juice ( or as you like)

4 TBSP water

1-2 cloves of garlic

salt 

 

Put it all together in the mixer

 

Topping

Olive oil 

Lemon juice

crushed pepper

1 clove garlic smashed 

1 TBSP whole garbanzo beans  for garnish 

Chopped parsley for garnish 

Sabich- Eggplant Sandwich VEGAN

 

 

 

 

Ingredients 

Hummous 

Hot sauce paste 

Fried or baked sliced eggplant  

Boiled eggs (For no Vegan diet)

Red & Green shredded Cabbage & chopped cilantro) 

Israeli salad (Chopped tomatoes & cucumber, green onion, with lemon juice, olive oil & salt) 

French fries

Eggplant Tomato Stack
Moujaddara VEGAN
 

 

Ingredients:

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  • 1 onion (thinly sliced)

  • 1 cup lentils

  • 1 cup rice

  • Salt (to taste)

  • 1 cup water

  • Spices (cumin, cinnamon, allspice, or any preferred)

  • Oil (for frying)

 

Instructions:

Caramelize the onions: Heat oil in a pan and fry the sliced onions until golden brown and crispy.

Cook the lentils: Boil lentils with a pinch of salt for about 10 minutes until they are almost cooked.

Cook the rice: Boil rice with a little salt for 7 minutes, then drain and rinse with cold water.

Layer in a pot: In a clean pot, add the cooked lentils, then the rice on top, and the caramelized onions. Add your spices.

Add water and cook: Pour in 1 cup of water, cover the pot, and let it cook on low heat for 20 minutes.

Final touch: Fluff the Moujaddara with a fork and let it rest, covered, for another 15 minutes 

Just a few things to keep in mind:

  • When frying the onions, keep a close eye on them to avoid burning, as you want them to be golden and dark but not overdone.

  • For the lentils, ensure they’re soft but not mushy by testing one or two before moving on to the next step.

 

Serve with salad , Enjoy  






 
 
 
 
 
 
 
 

Shoulbato VEGAN
 
Ingredients
 

  • 1 cup bulgur wheat (#2)

  • 1 can crushed tomatoes

  • 1 tbsp tomato paste

  • 1 green bell pepper (diced)

  • 1 red bell pepper (diced)

  • 1 onion (diced)

  • 1 jalapeño (diced, keep seeds for spice)

  • Spices (salt, black pepper, cumin, cinnamon)

  • 1 cup mushrooms (diced, for extra protein)

  • Water (enough to cover)

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Instructions:

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  1. Rinse the bulgur wheat: Wash it well, then soak it for 5-10 minutes.

  2. Cook the vegetables: In a pan, fry the diced onion until golden.

  3. Then add the peppers, jalapeño, mushrooms, crushed tomatoes, and tomato paste.

  4. Add water and simmer: Cover the mixture with water, bring it to a boil, then lower the heat and cover.

  5. Cook for 20-30 minutes until the bulgur is tender (taste to check).

  6. Final rest: Turn off the heat and let it sit covered for 10 more minutes.

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Serve and enjoy!

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Armenian Chicken Kebab 

 Ingredients:

  • 2 lbs chicken (boneless, cut into cubes)

  • 1 cup plain yogurt

  • 2 tbsp olive oil

  • 2 tbsp lemon juice

  • 3 garlic cloves (minced)

  • 1 tsp cumin

  • 1 tsp paprika

  • 1 tsp ground coriander

  • 1/2 tsp turmeric (optional)

  • Salt and black pepper (to taste)

  • Skewers (if grilling)

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Instructions:

  1. Prepare the marinade: In a bowl, mix the yogurt, olive oil, lemon juice, minced garlic, cumin, paprika, ground coriander, turmeric (optional), salt, and black pepper.

  2. Marinate the chicken: Add the chicken cubes to the marinade and coat them well. Cover the bowl and let it marinate in the fridge for at least 2 hours, or preferably overnight for the best flavor.

  3. Grill the kebabs: Thread the marinated chicken onto skewers. Preheat the grill (or grill pan) to medium-high heat and cook the chicken for about 5-7 minutes on each side, or until fully cooked and golden brown.

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 Serve with rice, pita, Hummous or a salad.

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