Showing posts with label Middle Eastern. Show all posts
Showing posts with label Middle Eastern. Show all posts
Showing posts with label Middle Eastern. Show all posts
Showing posts with label Middle Eastern. Show all posts

Tabbouleh Salad

Tabbouleh is made using Bulgar. Bulgar is broken wheat that has been partially cooked. It’s an ingredient  used in many Middle Eastern and Mediterranean dishes. Tabbouleh is a very versatile salad. This simple and takes very little time to make.
This is  great potluck and summer picnic side-dish. 
I have paired this Tabbouleh Salad with Heart Salmon Cakes. This also makes a perfect combo with Seafood, Grilled Meat/ Chicken or Seekh Kebabs, wraps, or grilled veggies and almost any thing you wish.
For the Bulgur
½ Cup Bulgur
1 Cup Water
1 Teaspoon Extra Virgin Olive Oil
Salt and Black Pepper to taste
Other Ingredients

½ Cup Parsley - finely chopped
2 Tablespoons Mint Leaves - torn
2 Cucumbers - chopped
10 - 12 Cherry Tomatoes - chopped
1 Medium Red onion - finely chopped
1 Cup Pomegranate seeds
A few Romaine Lettuce - chopped
A Few Basil Leaves - torn
For the Dressing

A Juice of one big  Lemon
3 Tablespoons Extra Virgin Olive Oil
1/2 Teaspoon Salt or  to taste
1/4 Teaspoon Freshly Ground Black Pepper


For the Bulgur
In a sauce pan add the water and Bulgar, season the water with salt, pepper and a drizzle of extra virgin olive oil. Bring it to a boil, cover and simmer for 10 minutes, or till Bulgar is cooked through. When cooked take it off flame and fluff it with a fork. Leave at room temperature or in the refrigerator for two to three hours, so that the Bulgar can continue to absorb any extra liquid and swell.

For the Dressing

In a small glass jar or a bowl, combine lemon juice, extra virgin olive oil, salt and pepper. Shake well to combine all the ingredients.
To Assemble

 In a large mixing bowl, add Bulgar ,onions, tomatoes, cucumber, half of the herbs and pomegranate seeds. 

Pour the dressing over the salad and mix well. Keep this in the refrigerator to chill.  
Spoon the  salad on to a serving bowl garnish with  remaining herbs, pomegranate seeds and  chopped cherry tomatoes. Serve and enjoy.

My Notes

You can keep tabbouleh refrigerated in a tight-lid container for 2 days or so. It’s important to try and drain some of the juice out before refrigerating leftover.

Labels : Main Course, Salads, Side Dish,  Mediterranean, Vegan

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Rose Shaped Dinner Rolls - Turkish Pogaca Pastry#BreadBakers

These Rose rolls are so soft and absolutely divine. These are perfect for a filling breakfast or kid tiffin, try these it you will love for sure.

Made these for our Bread Bakers event this month the theme is  Middle Eastern Breads,  Hosted by Karen H Kerr.  Thank you Karen for hosting this month's event.

For the rolls

1 Cups All Purpose Flour
1/2 Cup Whole Wheat Flour
1/2 Cup Milk
1/2 cup Water
1 Teaspoon Instant Yeast
1 Teaspoon Sugar
1/2 Teaspoon Salt
1 Teaspoon Heaped Ghee or Butter
Oil for greasing the bowl.

For the Filling
250 Grams Chicken mince
1 Tablespoons Oil
1 Big Cloves Garlic - finely chopped
1 Small Onion - finely chopped
2 Green chilies - finely chopped
¼ Teaspoon Turmeric powder
1/2 Teaspoon Sea Salt or to taste
1 Teaspoon Red chili powder
1 Medium Tomatoes - chopperized
1 Tablespoons Coriander leaves - chopped 

For the Filling
Heat oil in a pan, add garlic, chopped onion and sauté for a minute. Add chopped green chilies, chicken mince and sauté.
Then add turmeric powder, salt, red chili powder and mix it well, now add tomatoes, garam masala powder and mix and let is cook. When cooked, add chopped coriander leaves,mix well . When it chicken mixture is dry. Keep it aside to cool.

For the rolls
Mix the flour,salt,milk powder and yeast together in a bowl, start kneading to a soft dough adding milk and water.
Once it turns to a soft sticky mass slowly add in the butter.
Knead well for 8-10 min till you get a smooth soft dough.
Cover the bowl with cling wrap and set aside for 1 hr or till it doubles the size. 
Once it has doubled punch down and knead for 4-5 min.
Divide into four balls. 
Roll each ball into a  flat thick small a circle.
 Make four cuts diagonally opposite.
Place the filling in the center. 
Brush a bit of water on the edges. Take one of the sections and cover the side of the filling with it. 
Take the opposite side's section and cover the other side of the filling with it. 
Repeat with the two last sections.Pinch the dough on the side to seal it.  The Rose Shaped Dinner Roll is ready
Repeat the same till all the rose rolls are ready. 
Brush with egg wash.
 Preheat the oven for 10 min at 180 degree.  Place the prepared rolls on a greased tray and bake in preheated oven for 20 minutes.
 Enjoy freshly baked Rose Rolls warm or cold.
Labels : Breads, Bread Bakers, Middle Eastern, Turkey, Rose Shaped Dinner Rolls, Chicken, Breakfast, Healthy Dinners 

Baked Pita Bread from A Day in the Life on the Farm
Eggless Challah Bread from Cook with Renu
Fatayer Jebneh (Arabic Cheese Pie) from Food Lust People Love
Garlic Butter Glazed Talami Bread from All That's Left Are The Crumbs
Jerusalem Bagels from Karen's Kitchen Stories
Kaak from Ambrosia
Khobz Al Khameer (Traditional Emirati Bread) from Ruchik Randhap
Kubaneh from Gayaythri's Cook Spot
Laffa from Sizzling Tastebuds
Manakeesh from Mayuri's Jikoni
Maneesh from The Mad Scientist's Kitchen
Nan-e-Barbari from Anybody Can Bake
Rose Shaped Dinner Rolls - Turkish Pogaca Pastry from Sneha's Recipe
Tahinli Ekmek | Turkish Tahini Bread from Bread and Dreams
Vegetarian Lahmacun (Turkish Pizza Snack) from Cook's Hideout

Here is the Blurb: #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to Here is the Badge:

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Grilled Sumac Chicken - Middle Eastern Cuisine

Sumac is a very unique spice- there is nothing else like it, and it’s hard to substitute because nothing else really comes close in terms of flavor. It's traditionally used in Middle Eastern cuisine, added to everything from meat rubs and kebabs,  to yogurt dips giving dishes a unique brightness, flavor and color. 

Serves 4
2 Chicken Thigh and Leg with skin
2 Tablespoons Heaped  Lemon Juice
1 Teaspoon Heaped Sumac
2 Tablespoon Olive Oil
1 Teaspoon Level Salt
1/2 Teaspoon Ginger Garlic Paste

Wash and pat dry the chicken with a kitchen towel. Give slits on the thigh and leg. I, have given the cut by lifting the skin and on the flesh.
Mix all the  ingredients well, apply this paste to the chicken legs and rub it into the cuts also well. Cover and keep it to marinate at least for 4 hours. I kept it overnight in the refrigerator.  Next day, heat a grill pan , place the chicken into the pan on high flame brown it on both sides, then add the remaining marinade,. cover the pan and cook on low flame till the chicken is done. 
When the chicken is done open the pan and again on high flame dry up all the marinade so that the chicken get the color.  Before serving take a aluminium foil and wrap it round the later part of the leg.
Serve with sumac flavored potato wedges or sauted peppers or with a rice pulao and a leafy green salad. . This Grilled Sumac chicken is juicy, flavorful and delicious... so very yum..

My Notes 
A whole chicken is quartered. You can also use skin on, bone in chicken thighs or breasts for this too…just remember to adjust cooking time.
The chicken with skin when grilled remains juicy, hence,  would suggest that you use it with the skin.

Labels : Chicken, Kebabs, Sumac, Grilled, Middle Eastern, Healthy, Gluten free

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Pita Bread # BreadBakers

Pita Bread is also known as Arabic bread or a Middle Eastern bread . This bread is a soft and leavened flatbread which is baked and it's  excellent sandwiches.

500 Grams All Purpose Flour
1 Sachet Instant Yeast
1 Tablespoon Sugar
2 Teaspoons Baking Powder
Salt to taste
1/4 Cup Oil
Luke Warm Water as required to knead the dough

To make the Roasted Red Pepper Hummus

2 Cups Boiled Chick peas / Garbanzo Beans - drained
2 Tablespoon Olive oil
1 Large Red bell pepper - roasted and cleaned
2 Tablespoons Water - used the water that chickpeas was boiled
2 -3 Tablespoons Tahini
1/2 Teaspoon Ground Cumin
½ Teaspoon salt
¼ Teaspoon Paprika powder
2 Cloves Garlic
Freshly squeezed  juice of  a Lemon

1/2 teaspoon Chilly powder
For the Pita Bread
Take a cup of luke warm water add instant yeast and sugar, mix it well and leave it for minutes to forth. Once it froths, the yeast is ready to use.
Take a mixing bowl ( I used a food processor to knead the dough) add all purpose flour , baking powder, oil, salt, mix it well, add the yeast mixture and mix it well adding more water as required to make a soft smooth dough. Oil a bowl and place the dough in it. Cover the bowl with the plastic cling leave it rise for an hour or until it doubles in volume.

Once it doubles in volume take out it the dough and fold the dough. Roll the dough, make even size balls around 8 or according to the size you desire.

In the meantime , line and oil a tray with aluminium foil or parchment paper . Preheat your oven at 200 degree.
Press each dough with your palm to make a thick circle. Place them in the oven tray. Leave them to rise again for 15 to 20 minutes . 

Bake them in a preheat oven for 10 to 15 minutes. When its done take it out from the oven, brush them with butter or oil and the pita bread is ready to serve.
See how Soft and pillowy is the Pita Bread!
Serve with hummus or Roasted Red Pepper Hummus

To make the  Roasted Red Pepper Hummus
Wash and dry the red bell pepper the oil it well and roast i on the gas flame or bake it for 15 to 20 minutes until burnt . I roasted the bell pepper on the gas flame.
Then place the pepper in a foil and warp it tightly for 10 minutes or until you are ready with the rest of the ingredients.
Take the bell pepper out of the foil and clean all the burnt skin and wash it under running water. Then cut it and remove the seeds. Chop it and keep aside.
In a food processor or blender, mix the chick peas / garbanzo beans, olive oil, red bell pepper, tahini, lime juice, water, salt, paprika, chilly powder, blend until smooth , add water only if necessary , taste and adjust the seasonings.
Drizzle a little olive oil and ENJOY! with Pita Bread. It taste divine.

Labels : Breads, Pita Bread, Middle Eastern, Sandwiches, Red Bell Pepper Hummus, Chickpeas, Olive Oil, Red Bell Pepper, Paprika, Bread Bakers

Sending this Bread Bakers  event  our is Host: Wendy,   the theme is  "International Breads".  
Check the bread that our baker's have baked.

Apfelpfannkuchen (Apple Pancake)from A Day in the Life on the Farm
Auvergne Crown from Karen's Kitchen Stories
Bauernbrot from All That's Left Are The Crumbs
Bialys from Spill the Spices
Boule from Bread Therapy
Chilli and Coriander Scones from Sizzling Tastebuds
Dutch Tiger Bread (Tijgerbolletjes)from Baking Sense
Epi di Pan from Sara's Tasty Buds
Franzbrotchen from Gayathri's Cook Spot
German Soft Pretzels (Laugenbrezel) from Hostess At Heart
German Soft Pretzels from Herbivore Cucina
Kardemummabullar from Ambrosia
Pita Bread from Sneha's Recipe
Pletzel from Cook's Hideout
Pretzel bites from My Cooking Journey
Savoury Kugelhopf from The Mad Scientist's Kitchen
Slovak Bread Rolls(Rozky) from Mayuri's Jikoni
Whole wheat Pita bread from Sonlicious
Yemeni Kubaneh from Food Lust People Love

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to


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Phyllo Pastry Sheets - Homemade

Phyllo is the dough used in a variety of Greek and Middle Eastern sweet and savory dishes, appetizers and snacks to main dishes and desserts.  One of the most famous sweet treats made with this dough is Baklava.

Phyllo prounouncation is "Fillo", which is not available in India, hence,  have freshly made phyllo dough. Let's make these pastry sheets .


2.1/2 Cups All Purpose Flour
1 Teaspoon White Vinegar

1/2 Teaspoon Salt
2 Tablespoons  Olive oil
Water as required to make a soft dough
Flour for dusting


Place the flour, white vinegar, olive oil, and mix well  till it's distributed in the flour. Slowly pour in the water into the flour and knead to a soft dough.  Place this dough in an well oiled container and let it rest in the refrigerator for an hour at least. 

The should be soft and stretchy like the above pic. 

After an hour take the dough out from the refrigerator and turn the dough out onto your work surface  and divide it into 5  to 10 equal balls, according to the size of your baking pan.

Working with one piece at a time, roll  the dough, 

flouring the work surface well, roll it to a round and  paper-thin  disc. Cover it with a damp tea towel and continue rolling the remaining dough.  

Even if the sheets tear as you are rolling do not worry, as these are covered with many layers.
I make this pastry sheets fresh whenever required since its so easy and quick to make.
Check this  recipe with this sheets. 
Iraqi Parda Plau - Phyllo Pastry Wrapped Biryani

Labels : Homemade, Phyllo pastry, Middle Eastern, Continental Cuisine

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