Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “Pine Nuts”

Middle Eastern Kibbeh

Kibbeh is a Middle Eastern dish comprised of a fragrant minced lamb and pine-nut filling encased in a crunchy dough made from Burgul wheat and lamb processed together into a dough.  These deep fried balls of deliciousness are a perfect quick lunch or dinner and when served with a fresh salad are an impressive meal indeed… A dollop of sour cream on the side – what a treat…

We have an Arancini Mould so our version was a bit bigger but took almost no time to prepare.  using the mould we got 16 balls out of 1 kilogram of minced lamb. If shaping by hand you will probably get around 25 as they will be smaller…

Kibbeh 1

Ingredients:

1 kg finely lean minced lamb

500g fine bulgur cracked wheat

1 ½ teaspoon salt

1 ½ teaspoon pepper

1 teaspoon allspice

½ teaspoon cumin

2 medium onions, 1 finely chopped, and 1 coarsely chopped, divided

½ cups toasted pine nuts (optional)

2 tablespoons olive oil

Vegetable oil for frying

Sour cream on the side

Method:

In a medium bowl, soak wheat for 30 minutes in cold water. Remove and drain. Remove excess water by squeezing tightly through a clean tea-towel

Place into medium bowl and combine with 500 grams meat, coarsely chopped onion, 1 teaspoon salt and 1 teaspoon pepper

Combine well and place small amounts at a time in food processor until dough-like consistency

Add in a little water if mixture is too dry

In the meantime prepare Kibbeh Stuffing

In a medium frying pan, sauté the finely chopped onion in olive oil

Add pine nuts if desired

Add minced lamb and break up well with a wooden spoon or spatula to ensure the meat is crumbled

Add allspice, salt, pepper, and cumin

Once lamb is light brown, remove from heat. Allow to cool for 10 minutes

Take an egg sized amount of shell mixture and form into a ball

With your finger, poke a hole in the ball, making a space for filling

Add filling and pinch the top to seal the ball

Shape it into a point, or football shape, or leave as a ball

Fry in 350 degree oil on stove top or in deep fryer for about 10 minutes or until golden brown.

Drain on paper towels and serve with a dollop of sour cream and your favourite salad

Kibbeh can be stored in the freezer for about 3 months.  Don’t fry them prior to freezing

 

Bon Appetit!   🙂

 

Rocket, Pear & Toasted Pine Nut Salad

Here’s another very attractive salad sent to me to try by my husbands favourite colleague…

Now, said husband “hates salad” and “doesn’t like the taste of rocket” and kept reminding me in a peevish manner all day that he probably wouldn’t eat it as he…. etc… etc…

Deciding to ignore him as I a: love salad and b: love rocket,  I made it anyway and surprise, surprise he actually ate two helpings!

It is delicious and so refreshing.  The crunch of the pine nuts and the sweetness of the pear – it’s definitely on our menu from now on…   The Praise brand Honey & Dijon Dressing is available at any supermarket and makes putting this salad together a breeze…  Thanks Belinda!

Rocket and pear salad

Ingredients:

1 box or pack of baby rocket leaves

2 tablespoons toasted pine nuts

2 tablespoons of Praise Honey & Dijon Dressing

1 perfect pear cut into quarters and thinly sliced

Good handful of shaved parmesan cheese

Salt & Pepper to season

Method:

Gently brown the pine nuts in a non-stick pan until golden and toasted

Toss together with all other ingredients

Season to taste

Serve with additional parmesan shavings on top

 

Bon Appetit!  🙂

 

 

Warm Roasted Pumpkin & Spinach Salad with Dukkah, Pine Nuts & Persian Feta

Dukkah is a wonderful mixture of herbs and spices and can be readily bought at most supermarkets.  I use a pistachio and almond based one which gives a lovely nutty flavour to the dish.

We rarely eat pumpkin any other way these days.  This wonderful warm salad is so versatile and very, very tasty.

You can add or omit ingredients as you wish – it’s lovely with rocket leaves if you prefer the peppery taste.  You can also add in red onion or peppers – it just depends on what you have to hand…  I always use Persian Feta as it is beautifully rich and creamy and is marinated in herbs.  The taste is divine…

Delicious on its own or as a side dish, we also pile it on top of sourdough bread the next day for lunch – heavenly…

Warm Spinach Salad

Ingredients:

Half a butternut pumpkin

I cup of fresh continental parsley roughly chopped

2 tablespoons olive oil

2 tablespoons of Dukkah

A couple of big handfuls of baby spinach

2 tablespoons of toasted pine nuts

Persian Feta to sprinkle on top

 

Method:

Cut the pumpkin in to even size cubes

Throw into a non-stick roasting pan and add the parsley, oil and dukkah

Toss well and roast for about 30 minutes on 180c fan-forced

Shake occasionally to prevent sticking

When cooked, place in a bowl and throw in the spinach and toasted pine nuts

Put a lid on the bowl and shake thoroughly,

The heat of the pumpkin will wilt the spinach

Serve topped with crumbled Persian feta to taste

 

Bon Appetit   🙂

 

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