Falafel & halloumi burgers recipe

Serves 6

Ready in 20 minutes

Ingredients

 

2 x 400g tins chickpeas , drained

2 tsp ground cumin

1 tsp ground coriander

2 green chillies , chopped

2 garlic cloves

½ a small bunch spring onions

1 tsp salt flakes

2 tbsp plain flour

1 pack cheese , diced

pitta bread to serve

houmous to serve

Little Gem lettuce to serve

pickled chillies to serve

 

Method

 

Put the first 9 ingredients in a food processor and whizz until broken down. Tip into a bowl, mix in the halloumi, and form into 6 burgers. You can either cook these in a frying pan with a little olive oil until golden or BBQ for 2-3 minutes each side (just brush with oil beforehand to stop them sticking).

 

Serve in grilled pittas with houmous, lettuce and pickled chillies.

 

                 Butheina Alnounou

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Easy Hummus (musabaha)

 Prep Time: 5 Min | Ready In: 5 Min

Ingredients

 1 (15 ounce) can garbanzo beans, drained, liquid reserved

1 clove garlic, crushed

2 teaspoons ground cumin

1/2 teaspoon salt

1 tablespoon olive oil

1 tablespoon tahini

Directions

 1. In a blender or food processor combine garbanzo beans, tahini, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved.

                                                                                                      Butheina Alnounou

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Chilli prawn and tomato spaghetti

    

Ingredients (serves 4)

•             375g dried spaghetti pasta

•             1 tablespoon extra-virgin

•             Olive oil

•             4 garlic cloves, thinly sliced

•             1/4 teaspoon dried chilli flakes

•             20 (650g) medium prawns peeled ,or tuna

•             6 medium tomatoes, deseeded, finely chopped

•             2 tablespoons chopped fresh flat-leaf parsley leaves

Method

1.            Cook pasta in a large saucepan of boiling, salted water following packet directions, until tender. Drain, reserving 1/2 cup cooking liquid. Return pasta to pan.

2.            Meanwhile, heat oil in a large frying pan over medium-high heat. Add garlic and chilli. Cook for 1 minute or until fragrant. Add prawns. Cook, stirring, for 2 to 3 minutes or until pink and cooked through. Add tomato and cooking liquid. Cook for 2 minutes or until heated through. Season with salt and pepper. Stir through parsley. Serve.

          Butheina Alnounou

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Barbecue Easy Lamb kofta Recipe

                

 Easy Lamb kofta Recipe. With few ingredients, these lean meatballs couldn't be any easier to make tasty lamb kofta.

 Ingredients

500g minced lamb

1 tsp ground cumin

2 tsp ground coriander

2 fat garlic cloves , crushed

1 tbsp chopped mint

oil for brushing

Preparation

Mix together all the ingredients until well blended. Divide into 8 balls, then roll each ball on a board with a cupped hand to turn them into ovals.

Thread onto 4 metal skewers and brush with oil. To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don't turn until they are well sealed or the meat will stick to the grill or pan. Season if you want, and set aside. Serve the koftas with yogurt and spiced flat breads.

To Barbecue

Put the meat skewers on the grill over a medium heat for about 3-4 mins each side .

                                                                                                                            Butheina Alnounou

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Zucchini with yogurt .

 

Ingredients:

  • 2 tablespoons olive oil or butter or vegetable oil
  • 1 large onion or 200g, finely chopped
  • 300g minced lean lamb meat
  • 2 garlic cloves, crushed
  • ¾ teaspoon ground black pepper
  • 1 teaspoon cinnamon
  • 1 tablespoon or 10g pine seeds, toasted
  • ¼ cup or 50g Egyptian rice
  • 2 cubes MAGGI Less Salt Chicken Stock
  • 1 kg small size zucchini
  • 2 cups or 500ml water
  • 1 kg or 4 cups low fat yogurt
  • 1½ tablespoon corn flour
  • 1 teaspoon dried mint
  • 1 garlic clove, crushed (extra)

Preparation:

  1. Warm oil in a large non-stick pan, add and cook onions for 4-5 minutes or until golden brown.
  2. Add minced meat, garlic, black pepper, cinnamon and pine seeds. Cook over medium heat for 5-6 minutes. Stir in the rice and a MAGGI Less Salt Chicken Stock cube for 1 minute.
  3. Hollow baby zucchini and stuff them with the meat mixture. Arrange stuffed zucchini in a large saucepan.
  4. Add water and a MAGGI Less Salt Chicken Stock cube to the saucepan. Cover and simmer over low heat for 15 minutes or until zucchinis are almost cooked.
  5. Combine yogurt and corn flour in a large pot and bring them to boil under constant stirring. Simmer for 3-4 minutes.
  6. Pour the yogurt sauce over zucchini and simmer for another 5 minutes or until they are cooked. Stir in garlic and dried mint.

                                                                                                            Butheina Alnounou

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