arabic

Mujadara is a Middle Eastern lentils and rice recipe made w caramelized onions. You only need three ingredients to make this simple vegan, protein-rich meal

Lebanese Mujadara

lentils

rice

salt

olive oil (divided)

onions (5 chopped, and 1 sliced)

cumin

Rinse lentils, strain and place in a large pot with 5 cups of water. Bring mixture to a boil, simmer and cook covered until the lentils are tender but not fully cooked, about 15 minutes. Most of the liquid should be absorbed.

Rinse the rice, then transfer to the pot of lentils and season with salt. Add 2 cups water, bring to a boil, then reduce to a simmer and cook covered until the rice is tender, about 18 minutes. Remove the pot from the heat. Allow the rice to rest in the pot for about 5 minutes, without opening the lid, to absorb all the liquid and steam.

In a separate large pan, heat two tablespoons of olive oil on medium heat and fry the chopped onions until golden brown, about 10-15 minutes. Transfer on top of the lentils and rice mixture, add cumin and toss to combine.

In the same large pan used to cook the onions, heat the remaining olive oil on medium heat and fry the sliced onions until golden brown and caramelized, about 15 minutes. In the last couple minutes of frying the onions, you can turn up the heat to high to get a crispy texture.

Serve the caramelized onions on top of mujadara with yogurt and mint, if desired,

Hummus masabacha is a popular variant of the Middle Eastern chickpea spread in which most or all of the chickpeas are left whole and tossed with the tahini sauce, instead of being puréed into it. There are endless variations on it, but at its heart, it's as easy as can be, and lots more interesting than your average hummus spread.

Hummus Masabacha (Hummus With Whole Chickpeas) Recipe

dried chickpeas (about 1 1/4 level cups; 225 grams)

(12 grams) baking soda, divided

Kosher salt

onion,

celery

carrot

garlic

bay leaves

rosemary (optional)

(50 grams) minced flat-leaf parsley leaves and tender stems

Extra-virgin olive oil,

Za'atar, paprika, toasted pine nuts,

pita bread,

Combine chickpeas, 1 teaspoon (6g) baking soda, and 2 tablespoons (24g) salt in a large bowl. Cover with 6 cups (1.4L) cold water. Stir to dissolve salt and baking soda. Let stand at room temperature overnight. Drain and rinse chickpeas thoroughly.

Place chickpeas in a large Dutch oven or saucepan. Add remaining baking soda, 1 tablespoon (12g) salt, onion, celery, carrot, garlic, bay leaves, and rosemary, if using. Add 6 cups (1.4L) water and bring to a boil over high heat. Reduce to a simmer, cover with lid slightly cracked, and cook until chickpeas are completely tender and nearly falling apart, about 1 hour 30 minutes. Check on chickpeas occasionally and top up with more water if necessary; they should be completely submerged at all times. Let cool slightly.

Discard onion, garlic, celery, carrot, bay leaves, and rosemary. Drain chickpeas, reserving their cooking water.

In a blender or food processor, combine 1 cup (235ml) tahini sauce with about one-quarter of the cooked chickpeas and blend until very smooth, with a thick but pourable milkshake-like consistency. Thin with a little of the reserved cooking liquid if necessary (but be careful not to thin too much at once; you can always thin more, but can't remove liquid once it's added). Season with salt.

In a mixing bowl, combine tahini mixture with remaining chickpeas and parsley. Stir until thoroughly mixed and chickpeas are coated in a creamy sauce. (If you prefer the sauce thinner, gently work in a little more of the reserved cooking liquid.) You can refrigerate the hummus at this point; it will become thicker in the refrigerator.

Spoon onto a serving dish, drizzle with olive oil, and top with garnishes of your choice. Serve with warm pita bread.

This traditional Lebanese Tabbouleh Salad recipe is a healthy vegan Mediterranean appetizer made with bulgur, parsley, mint and chopped vegetables.

Lebanese Tabbouleh Salad

extra virgin olive oil

lemon juice

bulgur wheat

parsley (about 2 cups chopped)

tomatoes

green onions (both green and white part)

mint leaves (optional)

Salt and pepper

In a small bowl, whisk together olive oil and lemon juice until well combined. Then add the bulgur to the dressing and let it soak until it is soft and plumped, about 15 minutes.

Meanwhile, prepare the vegetables by washing, drying thoroughly and finely chopping them. When preparing the tomatoes, it helps to use a colander to drain the excess juice, which you can use in another recipe at a later time.

Place the chopped vegetables in a large bowl. Add the optional mint. Season with salt and pepper. Then pour the bulgur and dressing mixture over. Gently toss to combine.

Serve at room temperature or cold, with lettuce if desired.

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Zaatar Manakeesh is a Mediterranean flatbread that's made with dough and zaatar spice. It's an easy recipe to make from scratch using very few ingredients!

Zaatar Manakeesh

instant yeast

water

sugar

all-purpose flour (plus more for shaping)

olive oil

zaatar

In a large bowl, activate the yeast in warm water; allow 10 minutes for it to proof.

Add the salt, sugar and olive oil to bowl and use a wooden spoon to mix until combined. Wait a few minutes, then add the flour into the wet ingredients and mix with a spoon until the dough becomes shaggy and you’re no longer able to mix.

Transfer to a floured surface and knead the dough by hand to form a tight ball.

Place the dough back into the same oil-coated bowl. Cover with a plastic wrap or towel and set aside at room temperature to rise for 45-60 minutes.

Make the Dough

Mix the zaatar with olive oil in  small bowl until it forms a consistent and spreadable mixture.

Make the Zaatar Spread

Preheat the oven to 450° F and line a baking sheet with parchment paper.

Divide the dough into 6-8 equal parts, depending on how large you’d like them. Use your fingers to spread each piece into a round flat disc, about 1 1/2 inch thickness.

Place 1-2 tablespoons of zaatar spread on each dough and use the back of the spoon to spread evenly. Place on the prepared baking sheet.

Bake in the preheated oven for 10-12 minutes, until the dough becomes light golden in color and puffs slightly.

Enjoy warm with cheese and vegetables, if desired.

Assemble and Bake

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<p>A beautiful and simple Arabic aubergine dip with a slight spicy kick. This Moutabal is perfect served with warm pitta bread or crudites </p>

Moutabal (Arabic Aubergine Dip)

aubergine / eggplant

tsp tahini

garlic, crushed

green chilli pepper – seeds removed & finely diced

parsley

pomegranate seeds & pinch paprika to serve

Slice the aubergine in half and place, sliced side down, on a baking sheet covered with baking paper. Place the tray in the center of the oven for 30 minutes or until tender. The flesh should feel like the skin has almost collapsed from it. Allow to cool.

Once cooled, peel the skins from the aubergines.

In a blender, combine the tahini, garlic, chilli pepper, lemon juice, olive oil, parsley and aubergine flesh. See note 1. Season well &amp; blitz.

Spoon into a serving bowl and decorate with the pomegranate seeds and paprika (dip a slighly wet fork into the paprika to get those pretty decorative lines). Serve with pitta bread and / or crudites. 

We made this as a cold mezze (and the beetroot hummus from this site) for a Middle Easter BBQ and we’re pleased with the consistency. I was especially thankful for the tip to cook the eggplants / aubergines until they looked like they were collapsing from the skin. I think I’ve been undercooking them in the past.

With tangy intensity, this adds loads of flavour to tagines and Moroccan salads.

Preserved lemons

lemons

sea salt

cinnamon

This Lebanese Rice is a staple Middle Eastern (Arabic) side dish in my home that I make with only three ingredients: rice, vermicelli noodles and olive oil!&nbsp;

Lebanese Rice

white rice

vermicelli durum wheat semolina

cinnamon (optional)

parsley (optional, for garnish)

Rinse the rice with cold water until the water runs clear. Drain well and set aside.

In a medium non-stick pot, heat the olive oil on medium heat. Add the vermicelli pasta and cook, stirring frequently until all the vermicelli is a deep golden brown color. Be careful not to burn it. 

Transfer the rice over the cooked vermicelli, and stir to combine and coat the rice with the olive oil. Season with salt and a dash of cinnamon, if desired.&nbsp;

Add 4 cups water and bring the mixture to a boil. The water will reduce in the process. Reduce the heat to low, cover the pot and cook for 15 minutes.

When the rice is fully cooked, remove from the heat and allow the rice to steam for 5 minutes. Then uncover and fluff with a fork. 

Serve warm with fresh parsley, and toasted nuts, if desired.&nbsp;

Israeli Salad

cucumber

cherry tomatoes

diced bell peppers, assorted colors

radishes

red onion

feta cheese

tsp za'atar (substitute dried oregano, thyme, or both.)

salt and fresh cracked black pepper

Add all the veggies and parsley to a large bowl. Note: try to cut the ingredients in small, even pieces. I use my Alligator Chopper to do it quickly.

Toss with enough dressing to moisten the salad. Season with salt and pepper. Note: I will sometimes leave the feta cheese out and add it after tossing, to prevent it from being broken up.

Gently add the feta and give one gentle toss.

Taste and add more dressing, or seasonings, as you like. Serve immediately or chill in the refrigerator until needed. Note: tomatoes do not fare well in the refrigerator, so if you are making the salad ahead, consider adding them right before serving.

Arabic Lentil Soup - An Easy,healthy and delicious Middle eastern soup

Arabic lentil soup

Red Lentil /Pink Masoor daal

75 gms Carrot / Gajar

Tomatoes / Tamatar (chopped)

Water / Paani

Bay Leaves / Tej Patta

Peppercorns / Sabut Kali Mirch

To taste Salt / Namak

tsp Turmeric Powder / Haldi Powder

Lemon Juice / Nimbu Ka Ras

tsp Olive Oil / Zeitoun Ka Tel

tsp Roasted Cumin Powder / Jeera Powder

Wash and soak red lentil and chop the carrot into small pieces.

Heat oil in  pan and add bay leaf and pepper corns.

Saute for few seconds and then add lentil and carrots and stir for few seconds.

Now add water, turmeric, cumin powder,tomato and salt and cook till done or pressure cook for 2-3 whistles.

let the mixture come to room tempearture and then blend it with a hand blender to make it soft and creamy.(or just whisk to mix well)

Check the consistency ,if it is thick then add some hot water and give it a boil.

Now add lemon juice and mix .

Seve hot with a lemon wedge and some olive oil, paprika and chopped parsley drizzled on top .

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Lebanese Mujadara

Hummus Masabacha (Hummus With Whole...

Lebanese Tabbouleh Salad

Zaatar Manakeesh

Moutabal (Arabic Aubergine Dip)

Preserved lemons

Lebanese Rice

Israeli Salad

Arabic lentil soup

Top 9 arabic recipes from across the web

The most viewed arabic recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lebanese Mujadara

Hummus Masabacha (Hummus With Whole...

Lebanese Tabbouleh Salad

Zaatar Manakeesh

Moutabal (Arabic Aubergine Dip)

Preserved lemons

Lebanese Rice

Israeli Salad

Arabic lentil soup

The most viewed arabic recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine