Explore Cook Eat

Middle East

How To Cook Easy Oven Baked Ground Beef Kebabs

by Leave a Comment

Craving Mediterranean flavors but don't want to fire up the grill? These easy oven-baked beef kebabs are tender, juicy, and packed with spices. A perfect 30-minute weeknight dinner that the whole family will love!

Ground beef kebabs on metal skewers surrounded by jalapeno slices, wedges of tomatoes, a bowl with yogurt sauce, and pita bread.

Middle Eastern kebabs, cooked on a skewer over an open flame, are one of the great delights of life.  Tender and juicy and perfectly seasoned, every bite is one to savor.

But if you don't have a grill or it's a rainy day, no worries, you can cook up some delicious kebabs in your oven!

Here I want to share How To Cook Ground Beef Kebabs in your oven!  This oven method is easy and the kebabs are delicious!

Jump to:

Why You Will Love This Recipe!

You are going to love this recipe for Middle Eastern ground beef kebabs because:

  • The wonderful spices we will use will give you such delicious flavorful meat
  • Using your oven to make these kebabs is easy and you can make these on rainy days!  You can also use your oven year-round!
  • You won't need any marinade ingredients.  All you need is a few simple spices to make these!
  • These cook up quickly!  The total cooking time is about 20 minutes.
  • Your whole family can enjoy these on a busy weeknight as well as special occasions

Let me tell you what you'll need to make this delicious beef recipe!

🍽 Equipment

So, you'll need a few pieces of equipment to make these oven beef kebabs:

  • Skewers - I used flat metal skewers when I made these.  You can also use wood skewers or bamboo skewers.  The wooden/bamboo skewers need to be soaked in water for at least 30 minutes prior to using.  And for best results if you use metal skewers, rather than use them at room temperature, refrigerate them about 15-20 minutes to cool them down before using.  This helps the meat to stick to the metal skewers.  
  • Roasting tray with a rack - you'll roast your kebabs on the rack 
  • Large bowl - for combining your beef and delicious spices

🥘 Ingredients

Ingredients for Oven Baked Ground Beef Kebabs displayed in bowls including 80/20 grass fed ground beef, jalapenos and tomatoes, salt, pepper, Aleppo pepper, and cumin.

You only need 5 ingredients to make these mouthwatering ground beef kebabs:

  • Ground beef - I recommend buying the best quality that you can, organic grass-fed if possible. And it's important to use 80% lean/20% fat or at a minimum 85% lean/15%fat for juicy kebabs
  • Aleppo pepper - this spice is very popular in Turkish and Middle Eastern cooking. This pepper is not overly spicy and lends a delicious fruity flavor to dishes. I love using this pepper in these kebabs! However, you can sub crushed red pepper flakes or hot paprika if you like.
  • Salt
  • Black pepper
  • Cumin

Now, a garlic yogurt sauce is a MUST for these kebabs! So for that you will need:

  • Greek yogurt
  • Fresh garlic
  • Lemon juice
  • Salt

And last but not least, thrown in these ingredients as colorful accompaniments to your meal:

  • Tomatoes (can also use cherry tomatoes)
  • Jalapeno peppers

Ok, onto the easy recipe!

🔪 Instructions

Prepare your skewers! If using metal skewers, put them in the fridge to chill them down prior to use. If using wooden skewers or bamboo skewers, soak them in water at least 30 minutes prior to use. You'll also want to keep a close eye on them to make sure they don't burn.

Preheat your oven to 425F.

Make the yogurt sauce by combing the yogurt, garlic, lemon juice, and salt. Set aside for now.

Combine the seasonings in a large bowl. These seasonings are salt, black pepper, Aleppo pepper, and cumin. Add the ground beef to the seasonings and mix well to combine.

Pepper, salt, cumin, and Aleppo pepper displayed separately on a plate.
Salt, pepper, cumin, and Aleppo pepper
A mixture of salt, pepper, cumin, and Aleppo pepper.
The perfect blend!

Divide the seasoned ground beef mix into 4 equal portions, and shape them into balls.

Wrap each ground beef ball around each skewer in a kebab shape to make 4 kebabs.

Four seasoned balls of ground beef on a wooden cutting board.
Shape beef into 4 equal sized balls....
3 seasoned ground beef balls that are uncooked, and a skewer with ground beef shaped like a kebab that is uncooked.
Wrap the beef around your skewers in a kebab shape.

Line your roasting tray with aluminum foil then place the rack on top. Add the kebabs, the tomato wedges and jalapeno slices to the rack.

A roasting pan lined with aluminum foil topped with four uncooked ground beef kebabs on skewers, jalapenos, and tomatoes on a rack.

Roast the kebabs for 10 minutes on one side, and then flip and roast for another 10 minutes on the other side. If you prefer your kebabs more well done, you can roast 15 minutes on one side and 10 minutes or so on the other.

A roasting pan lined with aluminum foil topped with four ground beef kebabs on skewers, jalapenos, and tomatoes on a rack. There are drippings from the kebabs underneath them on the foil.

How easy was that!? Time to enjoy your kebabs!

Suggestions For Serving

Ground beef kebabs on metal skewers surrounded by jalapeno slices, wedges of tomatoes, a bowl with yogurt sauce, and pita bread.

It's time to DIG IN!

I recommend enjoying your ground beef kebabs and roasted veggies as your main dish with some pita bread and your creamy garlicky yogurt sauce.

Serve with a Middle Eastern Style Cabbage Salad for a perfect dinner meal!

You can find the full printable recipe card below!

FAQ

What vegetables pair well with these ground beef kebabs?

I've recommended roasting some tomatoes and jalapeños to go along with these kebabs. Some other fresh vegetables to consider are red onion or bell peppers.

How should I store leftover ground beef kebabs?

Store any leftovers in an airtight container in your refrigerator, and enjoy within 3 days.

What is the difference between kebab and kabob?

Sourced from Wikipedia: Both kebab and kabob are generally roasted meats that come from the Middle East. Kebab tends to be more Persian and Arabic , and kabob tends to be used more in North America (i.e. shish kabobs).

Some Other Great Recipes You May Enjoy!

Here are some other great recipes that you may enjoy:

Join Me On A Fun Food Journey!

Finally, I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food horizons! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Ground beef kebabs on metal skewers surrounded by jalapeno slices, wedges of tomatoes, a bowl with yogurt sauce, and pita bread.

How To Cook Easy Oven Baked Ground Beef Kebabs

Grace Stewart
It's so easy to cook ground beef kebabs in your oven! You'll get deliciously seasoned and juicy kebabs that pair perfectly with a garlicky yogurt sauce and pita bread for a taste that's out of this world!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine Middle East
Servings 2 people
Calories 622 kcal

Equipment

  • 4 skewers I used flat metal skewers; you can use wooden skewers (soak in water for at least 30 minutes before using), or even omit the skewers these kebabs still turn out great!
  • roasting tray with a rack select a rack large enough to accommodate 4 kebabs and the accompanying veggies
  • large bowl

Ingredients
  

  • 1 lb ground beef use 80/20 for best results and if possible select grass fed
  • 1 tablespoon Aleppo pepper you can sub red pepper flakes or hot paprika if you prefer
  • 1.5 ts salt
  • 1 ts black pepper
  • 1 ts cumin

Colorful Accompaniments

  • 2 each tomatoes cut into 4 wedges per tomato; can use cherry tomatoes
  • 2 each jalapenos halved; by all means add more jalapenos if you like!

Yogurt Sauce - A MUST!

  • ½ cup Greek yogurt
  • 1 each garlic clove minced
  • 1 ts lemon juice
  • ⅛ ts salt you can vary the amount of salt to your tastes

Instructions
 

  • Prepare your skewers! If using metal skewers, put them in the fridge to chill them down prior to use. If using wooden/bamboo skewers, soak them in water at least 30 minutes prior to use.
  • Preheat your oven to 425F.
  • Make the yogurt sauce by combing the yogurt, garlic, lemon juice, and salt. Set aside for now.
  • Combine the seasonings in a large bowl. These seasonings are salt, black pepper, Aleppo pepper, and cumin. Add the ground beef to the seasonings and mix well to combine.
  • Divide the seasoned ground beef mix into 4 equal portions, and shape them into balls.
  • Wrap each ground beef ball around each skewer in a kebab shape to make 4 kebabs.
  • Line your roasting tray with aluminum foil then place the rack on top. Add the kebabs, the tomato wedges and jalapeno slices to the rack. Roast the kebabs for 10 minutes on one side, and then flip and roast for another 10 minutes on the other side. If you prefer your kebabs more well done, you can roast 15 minutes on one side and 10 minutes or so on the other.
  • Serve your kebabs with the yogurt sauce and some pita bread. Enjoy!

Notes

If using metal skewers, put them in the fridge to chill them down prior to use. If using wooden/bamboo skewers, soak them in water at least 30 minutes prior to use.  Be sure to keep a close eye on your wooden skewers to watch for burning.  
You can even skip the skewers if you like!  Simply shape the meat into a kebab shape using your hands and you're ready to go!
I am assuming 2 kebabs per person in this recipe.
Enjoy these kebabs with the yogurt sauce and some pita bread!

Nutrition

Calories: 622kcalCarbohydrates: 5gProtein: 45gFat: 46gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gTrans Fat: 3gCholesterol: 164mgSodium: 2126mgPotassium: 784mgFiber: 2gSugar: 2gVitamin A: 1216IUVitamin C: 2mgCalcium: 119mgIron: 6mg
Keyword ground beef, kebab
Tried this recipe?Let us know how it was!

Easy Homemade Middle Eastern Labneh Dip Recipe With Za'atar

by Leave a Comment

Discover the most incredibly creamy, tangy, and luxurious dip you will ever taste — homemade Middle Eastern Labneh With Za'atar! Tangy like sour cream, thick like cream cheese, and utterly seductively creamy — this gorgeous yogurt cheese is made with just 4 simple ingredients — whole milk yogurt, salt, extra virgin olive oil, and the magnificent Middle Eastern spice blend za'atar!

Labneh topped with olive oil and za'atar in a blue dish with pita bread.

Tangy like sour cream, thick like cream cheese, and oh so seductively creamy...labneh is a Middle Eastern cheese that begins as yogurt.

Labneh is the perfect spreadable dip for fresh pita, and wonderful with fresh vegetables.

This creamy yogurt cheese is so very enticing, and great news! It's so easy to make your own labneh!

Allow me to share with you my favorite way of making and seasoning labneh, which I know you will love!

Jump to:

Labneh With Za'atar

There are many ways to prepare and season this tangy yogurt cheese. You'll find the easy preparation instructions below and in the printable recipe card.

My absolute favorite way of seasoning my labneh is with a great extra virgin olive oil, and the Middle Eastern spice blend called za'atar.

Za'atar is both an herb, as well as a spice mix. As an herb, it is native to the Middle East and the scientific name is Origanum syriacum. It is also the same as the biblical hyssop.

As a spice mix, the mix can vary depending upon what country it is from, according to flavor preference. However, it generally contains thyme, oregano, sesame seeds, salt, and sometimes sumac.

I love using this highly aromatic and important spice used in cooking Middle Eastern food to season my labneh.

If you are not familiar with za'atar, then you are in for a treat!

You may be able to find it at your grocery store. I also recommend the za'atar from Burlap & Barrel, who source their spice blend from Palestine.

🥘 Ingredients

Ingredients needed to make labneh also called yogurt cheese displayed in bowls. The ingredients are whole milk yogurt, olive oil, za'atar, and salt.

So here are the ingredients you will need for this homemade labneh recipe:

You'll also need the following items:

  • Cheese cloth (you'll want to use 2-3 layers of cheesecloth)
  • Fine mesh strainer
  • Large or medium bowl (big enough to set the fine mesh strainer on)
  • Small bit of string (to tie the cheese cloth into a neat parcel)
Equipment needed to make labneh including a glass bowl, a strainer, cheesecloth, and some string.

It's easy and fun to make this delicious staple of Middle Eastern cuisine!  So let's get to it!

🔪 Instructions

Set a fine mesh strainer atop a large bowl.

Put 2 cups of plain whole milk yogurt into a big enough piece of cheesecloth (use 2-3 layers) that you will be able to gather together and tie with string in a later step. Sprinkle ¾ ts salt onto the yogurt.

If you are adding the lemon juice, you can add it now by gently stirring it in.

A person holding a small bowl containing salt over some cheesecloth containing whole milk yogurt.
Place the yogurt in some cheesecloth set atop a strainer.
Whole milk yogurt sprinkled with salt set on top of cheesecloth.
Add the salt to the yogurt.

Gather the corners of the cheesecloth, and now tie together with some string.

Place the salted yogurt with cheesecloth into the fine mesh strainer atop the large bowl.

Yogurt cheese also called labneh wrapped in cheesecloth tied with some string. This is set atop a strainer placed on top of a glass bowl.
Tie the cheesecloth with some string.
A strainer containing yogurt cheese also called labneh in cheesecloth, set atop a glass bowl containing some whey which has separated from the yogurt.
Place the strainer atop a large bowl. You'll see whey beginning to separate almost immediately!

Put this in your refrigerator overnight or for around 8 hrs in your fridge.

At the end of the 8 hrs, remove the cheesecloth, strainer, and bowl from the fridge. Notice how much whey has separated from the cheese!

Your labneh should be a bit firm (similar to soft cream cheese) and you can dislodge it from the cheesecloth and place it in a serving dish.

Some yogurt cheese also called labneh wrapped in cheesecloth which is tied with some string. This is on top of a strainer set atop a glass bowl and the glass bowl has some whey which has separated from the yogurt.
Look at all the whey!
Some yogurt cheese also called labneh held by someone's hand with some cheesecloth visible. There is a white mixing bowl in the background.
You should have a firm labneh after 8 hrs in your fridge.

After placing the labneh in a serving dish, stir so that the salt is incorporated, and then drizzle olive oil.

Last but not least, add the za'atar, and an additional pinch of salt if needed.

Suggestions For Serving

Labneh topped with olive oil and za'atar in a blue dish with pita bread.

Your labneh is the perfect delicious dip for pita bread, pita chips and for your favorite fresh vegetables!

This soft cheese is also the perfect topping for your gyro sandwiches, or as an accompaniment to some grilled chicken.

Serve your creamy labneh at room temperature or slightly chilled.

Enjoy this Middle Eastern classic!

FAQ

How should labneh be stored?

Store labneh in an airtight container in your refrigerator. This is best enjoyed in 2 days.

What are some other flavors I can use to season labneh?

There are so many delicious foods you can use to flavor labneh! Consider fresh mint, other fresh herbs such as dill, lemon zest, garlic, sesame seeds, or minced green onions. However, remember that lots of olive oil is a must!

Some Other Great Recipes You May Enjoy!

Here are some other great recipes that you may enjoy:

1,000 Foods To Eat Project

In conclusion, Labneh cheese is listed in the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. I am working my way through the foods listed in this book. This is called my 1,000 Foods to Eat Project. Labneh is food #76 in my project! Please visit the 1,000 Foods To Eat Project page to see some other MUST TRY foods of the world that you may love to try!

Join Me On A Fun Food Journey!

Finally, I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Labneh topped with olive oil and za'atar in a blue dish with pita bread.

Easy Homemade Middle Eastern Labneh Dip Recipe With Za'atar

Grace Stewart
You'll love this Easy Homemade Middle Eastern Labneh Dip Recipe With Za'atar! This is perfect as a dip for pita bread and your favorite veggies, or as an accompaniment to grilled chicken!
Print Recipe Pin Recipe
Prep Time 5 minutes
Resting Time In The Fridge 8 hours
Total Time 8 hours 5 minutes
Course accompaniment, dip
Cuisine Middle East
Servings 4 servings
Calories 69 kcal

Equipment

  • 1 fine mesh strainer
  • 1 large bowl bowl on which the strainer can be set on to catch the whey separating from the yogurt
  • 1 string to tie the cheesecloth
  • cheesecloth

Ingredients
  

  • 1 cups yogurt plain whole milk
  • ¾ ts salt
  • 1 ts za'atar
  • 1 tablespoon olive oil

Optional

  • ¼ ts lemon juice not necessary but can be added if you like

Instructions
 

  • Set a fine mesh strainer atop a large bowl.
  • Put 2 cups of plain whole milk yogurt into a big enough piece of cheesecloth (use 2-3 layers) that you will be able to gather together and tie with string in a later step. Sprinkle ¾ ts salt onto the yogurt. If you are adding the lemon juice, you can add it now by gently stirring it in.
  • Gather the corners of the cheesecloth, and now tie together with some string.
  • Place the salted yogurt with cheesecloth into the fine mesh strainer atop the large bowl. Put this in your refrigerator overnight or for around 8 hrs in your fridge.
  • At the end of the 8 hrs, remove the cheesecloth, strainer, and bowl from the fridge. Notice how much whey has separated from the cheese! Your labneh should be firm and you can dislodge it from the cheesecloth and place it in a serving dish.
  • Stir the labneh so that the salt is incorporated, and then drizzle olive oil. Last but not least, add the za'atar. Enjoy with pita or as a dip for your favorite veggies!

Notes

The longer you leave the yogurt, the firmer your labneh will be.
Feel free to play around with the amount of salt, olive oil, and za'atar to your liking.
Your labneh is the perfect dip for pita bread, and for your favorite veggies!

Nutrition

Calories: 69kcalCarbohydrates: 3gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 8mgSodium: 464mgPotassium: 97mgFiber: 0.1gSugar: 3gVitamin A: 70IUVitamin C: 0.4mgCalcium: 79mgIron: 0.4mg
Keyword labneh, yogurt cheese
Tried this recipe?Let us know how it was!

Easy Zhoug Sauce Recipe

by Leave a Comment

Meet your new favorite condiment! This Yemeni Zhoug sauce is a vibrant, spicy, and herbaceous "flavor bomb" made with fresh cilantro, Thai chilis, and warm spices. Drizzle it on eggs, grilled meats, or roasted veggies for an instant upgrade!

A blue bowl containing zhoug sauce which is blended cilantro with garlic, chilis, and seasonings. There are some pita breads in the background.

If you love hot and fiery foods, then you need zhoug in your life!

You'll love creating this spicy sauce in your own home with this zhoug sauce recipe.

So let me tell you a little bit about zhoug, an amazing spicy green sauce with complex flavors not for the faint of heart!

What Is Zhoug?

Zhoug is a spicy cilantro sauce from Yemen and a very popular Middle Eastern condiment. It's used to spice up some of the great dishes in Middle Eastern cuisine such as shawarma and gyros.

In addition to cilantro, the zhoug contains chilis, olive oil, and spices which gives this delicious sauce a complex flavor.

The vibrant green color of this flavorful sauce is beautiful, and you could consider zhoug as a Middle Eastern pesto.

You may have seen Zhoug Sauce at Trader Joe's, which is where I first encountered it.

A plastic container containing Trader Joe's Zhoug sauce.
Trader Joe's Zhoug Sauce
A plastic container containing Trader Joe's Zhoug sauce.
Here's what Trader Joe's delicious Zhoug sauce looks like.

I loved trying TJ's version of zhoug and was excited to try my hand at making my own version.

Mine is based on a combination of a description of Zhoug in Mimi Sheraton's 1,000 Foods to Eat Before You Die, as well as a recipe by Claudia Roden in her book A New Book of Middle Eastern Food.

The version I share here is quite a bit spicier than Trader Joe's, and uses different chilis to their delicious zhoug sauce.

Zhoug, also spelled zhug, is a MUST try food! However, if you are averse to cilantro and/or hot and spicy foods, this may not be up your alley. I am of the opinion it's definitely worth trying though!

So allow me to tell you what you'll need to make this easy zhoug recipe if you are willing to give it a go!

🥘 Ingredients

A bunch of cilantro, and bowls filled with Thai chilis, garlic cloves, olive oil, caraway seeds, salt and pepper, and cumin and cardamom.
Ingredients are: Cilantro, chilis, garlic, olive oil, caraway seeds, salt and pepper, and cumin and cardamom.

This spicy condiment is made up of simple ingredients that you should be able to find at most grocery stores.

Here's what you will need for this easy recipe:

  • Fresh Cilantro
  • Ground Cardamom
  • Caraway seeds
  • Ground Cumin
  • Black pepper
  • Salt
  • Fresh garlic cloves
  • Extra virgin olive oil
  • Thai chilis (can sub jalapeno peppers, serranos, or red pepper flakes)

I've included links to ground cardamom and caraway seeds to purchase on Amazon just in case you aren't able to find these at your local grocery store.

The ground spices I am using are cardamom, cumin, black pepper and salt. If you only have these as whole spices (i.e. cardamom seeds or cumin seeds), please grind them before use. You can leave the caraway seeds whole.

Zhoug is meant to be spicy, so I've elected to use Thai chilis, which pack a lot of heat and will give you a spicier sauce! However, you can sub green chilis such as jalapeños, serranos, or even red pepper flakes. You could also adjust the number of Thai chilis up or down to suit you as well.

This recipe uses both fresh cilantro leaves, as well as the cilantro stems. If you prefer to only use the leaves, then you'll need to use more than 1 bunch of this delicious fresh herb in this recipe.

I am only using cilantro in this spicy zhoug recipe. However, you could use half cilantro and half flat-leaf parsley if you like. It's all good!

🔪 Instructions

Combine all the ingredients in a food processor. You may want to add the chilis and garlic first, followed by the cilantro, seasonings, and then the olive oil.

A food processor containing garlic cloves and red chilis.
Add garlic and chilis to your food processor first.
A food processor containing cilantro leaves and stems and seasonings.
Now add cilantro, seasonings, and olive oil.

Process the ingredients until everything is combined and the cilantro, garlic, and chilis are finely chopped.

A food processor containing finely chopped cilantro, garlic, and chilis.

If you have a small food processor, you may want to add the ingredients and only half the cilantro. Process that down, and then add the remaining cilantro.

Scrape the sides of the food processor down several times during the processing.

Taste and add additional salt and more olive oil until you get the perfect taste for you.

Suggestions For Serving

A blue bowl containing zhoug sauce which is blended cilantro with garlic, chilis, and seasonings. There are some pita breads in the background.

You'll be delighted to know that you can enjoy this versatile condiment in so many ways!

Zhoug is perfect for dipping pita bread into, and try it in falafel sandwiches. It's also amazing stirred into rice, and great with your favorite grilled meats.

I do hope you will give this amazing spicy sauce a try!

FAQ

How should I store zhoug sauce?

Store zhoug in an airtight container in your fridge, and consume within 4-5 days.

What do you eat with zhoug sauce?

Zhoug sauce is the perfect dip for pita bread! Add it to sandwiches and soups, serve with grilled meats, or even stir it into rice!

What country is zhoug from?

Zhoug originates from Yemen, and is a popular relish in the Middle East. It is especially popular in Israel.

1,000 Foods To Eat Project

In conclusion, Zhoug is listed in the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. I am working my way through the foods listed in this book. This is called my 1,000 Foods to Eat Project. Zhoug is food #69 in my project! Please visit the 1,000 Foods To Eat Project page to see some other MUST TRY foods of the world that you may love to try!

Some Other Recipes You May Enjoy!

Here are some other recipes you may enjoy:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A blue bowl containing zhoug sauce which is blended cilantro with garlic, chilis, and seasonings.

Easy Zhoug Sauce Recipe

Grace Stewart
This Easy Zhoug Sauce Recipe will make your taste buds sing! This Yemeni condiment is spicy and zesty and perfect for sandwiches or your favorite grilled meats!
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course accompaniment, Condiment, relish
Cuisine Middle East, Yemeni
Servings 4 servings
Calories 137 kcal

Equipment

Ingredients
  

  • 1 bunch cilantro can use stems and leaves in this recipe. If you prefer only using the leaves, then please buy 2-3 bunches
  • ¼ ts cumin ground
  • ¼ ts cardamom ground
  • ¼ ts caraway seeds
  • ½ ts black pepper
  • ½ ts salt
  • 10 cloves garlic use fresh garlic
  • 4 tablespoon extra virgin olive oil
  • 4 each Thai chilis you can sub jalapeno peppers if you prefer

Instructions
 

  • Combine all the ingredients in your food processor. You may want to add the chilis and garlic first, followed by the cilantro, seasonings, and then the olive oil.
  • Process the ingredients until everything is combined and the cilantro, garlic, and chilis are finely chopped. If you have a small food processor, you may want to add the ingredients and only half the cilantro. Process that down, and then add the remaining cilantro. Scrape the sides of the food processor down several times during the processing.
  • Taste and add additional salt and more olive oil if you like.

Notes

This makes approximately 1 cup of zhoug. 
Using 4 Thai chilis as I have recommended will give you a very spicy zhoug sauce!  Feel free to adjust the amount of chilis to your liking or you can sub green chilis such as jalapeños, serranos, or even red pepper flakes.
I am only using cilantro in this spicy zhoug recipe. However, you could use half cilantro and half flat-leaf parsley if you like. It's all good!
This spicy sauce is SUPERB with grilled meats and sandwiches! 

Nutrition

Calories: 137kcalCarbohydrates: 3gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 293mgPotassium: 49mgFiber: 0.3gSugar: 0.1gVitamin A: 149IUVitamin C: 5mgCalcium: 18mgIron: 0.3mg
Keyword cilantro, spicy condiment, zhoug
Tried this recipe?Let us know how it was!

Middle Eastern Style Cabbage Salad Recipe

by 3 Comments

Fall in love with cabbage all over again! This Middle Eastern Style Cabbage Salad is a light, refreshing, and incredibly flavorful side dish made with just 6 simple ingredients — cabbage, garlic, lemon juice, olive oil, salt, and pepper. Tangy, garlicky, and deliciously peppery, this easy Arabic cabbage salad is the perfect accompaniment to kebabs, grilled meats, or any Middle Eastern main dish!

Middle Eastern Style Cabbage Salad in a blue dish.

This Middle Eastern style cabbage salad can be made with green or red cabbage.

It's a perfect side dish to accompany your favorite Middle Eastern main dishes, like kebabs, or any main!

So let me tell you why you will love this delicious cabbage recipe!

Jump to:

Why You Will Love This Middle Eastern Cabbage Salad Recipe!

The Middle Eastern way of preparing a cabbage salad is very simple and incredibly delightful.

Here I will share a recipe for this salad which you will love because:

  • It's a light, delicious, and refreshing salad! It's a bit tangy, garlicky, and peppery to taste, with a lovely salty flavor as well.
  • You only need 6 simple ingredients for this recipe
  • This cabbage salad makes a perfect side dish to accompany grilled meats or your favorite main dishes
  • It's super easy to make!

Now let me tell you what ingredients you will need for this lovely Middle Eastern salad.

🥘 Ingredients

Green cabbage, jar labeled black pepper, bowls filled with salt, olive oil, lemon juice and garlic, and half a lemon.

You will need the following 6 ingredients to make this cabbage salad:

  • Cabbage - you can use red cabbage or green cabbage, they are both delicious!
  • Minced garlic cloves
  • Lemon juice - can sub white wine vinegar
  • Olive oil
  • Salt
  • Black pepper (freshly ground is best)

These common ingredients are easily found at your local grocery store and you may even have everything on hand and ready to go!

I hope you are excited to make this flavorful dish...let's get to it!

🔪 Instructions

Here are the simple steps to make this cabbage salad.

Begin by cutting the head of cabbage in half and the remove the core and the thick stem and any tough leaves as best you can. You can also remove the loose outer leaves of the cabbage if you like.

Then separate the cabbage leaves between the green and the white leaves.

Green cabbage split into the white and green parts. Some of the cabbage has been cut into long green slivers. The cabbage is on top of a wooden cutting board.

Cut the cabbage into long and thin slices. When cutting the cabbage, cut against the fibers you will see in the cabbage leaves as pictured below.

Green cabbage split into green and white parts on a wooden cutting board. This is a knife poised over one of the parts of the cabbage.

You could use a mandoline to shred the cabbage if you prefer.

Now place the sliced or shredded cabbage into a colander, and sprinkle salt over the cabbage. Massage the salt into the cabbage, and then allow it to sit for 30 minutes. This will help to remove excess water from the cabbage and make it flexible and pliable.

Shredded green cabbage held by someone's hand over a colander.

After 30 minutes, rinse the cabbage and squeeze out all the excess water. Squeeze hard, so that you can remove as much water as possible, and then put the cabbage in a large mixing bowl.

Now all that's left is to add the dressing ingredients! Add the olive oil, lemon juice (or white wine vinegar), and the garlic. Mix well, and then add additional salt and ⅛ t/s or more of pepper to taste. Add freshly ground black pepper for best results.

Shredded green cabbage in a glass bowl with a yellow spoon. There are small bowls containing lemon juice, olive oil, and garlic. There is a silver pepper grinder as well.
Add the garlic, lemon juice and olive oil to the cabbage after squeezing out the water from the cabbage.
Green cabbage shredded to make a salad in a glass bowl, with a yellow spoon containing some of the cabbage salad. Black pepper has been added to the cabbage.
Now add salt and pepper to taste and get ready to enjoy!
Middle Eastern Style Cabbage Salad with shredded red cabbage in a glass bowl. There is a spoon with the red cabbage in the foreground.
Here's this cabbage salad made with red cabbage. It's equally as delicious!

And just like that, your delicious Middle Eastern Cabbage Salad is ready to enjoy!

Suggestions For Serving

Middle Eastern Style Cabbage Salad in a blue dish.

I love serving this Arabic cabbage salad paired with the classic kebab, or with Middle Eastern Chicken with Lemon and Olives. Arab Rice is the perfect finishing touch to round out a delicious and satisfying meal!

You'll fall in love with green cabbage again after trying this salad!

FAQ

Can you eat raw cabbage salad?

Raw cabbage salad is a great way to enjoy this healthy and delicious vegetable and can certainly be enjoyed eaten in a raw state!

Is cabbage salad healthy?

Cabbage is a very healthy and nutritious vegetable! It's full of nutrients and antioxidants, and when enjoyed raw in a cabbage salad it is healthy and so good for you!

How do I store any leftover cabbage salad?

Store any leftover Middle Eastern Cabbage Salad in an airtight container in your refrigerator and consume within 3-4 days.

Some Other Great Recipes You May Enjoy!

Here are some other recipes that you may enjoy:

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Middle Eastern Style Cabbage Salad in a blue dish.

Middle Eastern Style Cabbage Salad Recipe

Grace Stewart (adapted from and inspired by Claudia Roden's Recipe for "Cabbage Salad" from "A Book of Middle Eastern Food"
This Middle Eastern Style Cabbage Salad Recipe is simple and delicious! It pairs perfectly with kebabs or your favorite mains and is a wonderful way to enjoy cabbage!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Resting time for salted cabbage 30 minutes
Total Time 40 minutes
Course Salad, Side Dish, vegetable side dish
Cuisine Arabic, Middle East
Servings 4 people
Calories 80 kcal

Ingredients
  

  • ½ pound cabbage approximately ½ of a small head of cabbage
  • 2 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 3 cloves garlic minced
  • ½ ts salt this is for salting the cabbage, plus additional to taste
  • ⅛ ts pepper plus additional to taste; use freshly ground for best results

Instructions
 

  • Begin by cutting the head of cabbage in half and the remove the core and the thick stem and any tough leaves as best you can. You can also remove the loose outer leaves of the cabbage if you like. Then separate the cabbage leaves between the green and the white leaves.
    Green cabbage split into the white and green parts. Some of the cabbage has been cut into long green slivers. The cabbage is on top of a wooden cutting board.
  • Cut the cabbage into long and thin slices. When cutting the cabbage, cut against the fibers you will see in the cabbage leaves as pictured.
    Green cabbage split into green and white parts on a wooden cutting board. This is a knife poised over one of the parts of the cabbage.
  • Now place the sliced or shredded cabbage into a colander, and sprinkle salt over the cabbage. Massage the salt into the cabbage, and then allow it to sit for 30 minutes. This will help to remove excess water from the cabbage and make it flexible and pliable.
    Shredded green cabbage held by someone's hand over a colander.
  • After 30 minutes, rinse the cabbage and squeeze out all the excess water. Squeeze hard, so that you can remove as much water as possible, and then put the cabbage in a large mixing bowl.
    Shredded green cabbage in a glass bowl with a yellow spoon. There are small bowls containing lemon juice, olive oil, and garlic. There is a silver pepper grinder as well.
  • Now all that's left is to add the dressing ingredients! Add the olive oil, lemon juice (or white wine vinegar), and the garlic. Mix well, and then add additional salt and ⅛ t/s or more of pepper to taste. Add freshly ground black pepper for best results.
    Green cabbage shredded to make a salad in a glass bowl, with a yellow spoon containing some of the cabbage salad. Black pepper has been added to the cabbage.
  • And just like that, your delicious Middle Eastern Cabbage Salad is ready to enjoy!
    Middle Eastern Style Cabbage Salad in a blue dish.

Notes

I've used green cabbage in this recipe, but have also used red cabbage which is equally delicious!  Feel free to use either!
The ingredients may be adjusted to suit your tastes.
Enjoy! 

Nutrition

Calories: 80kcalCarbohydrates: 4gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 301mgPotassium: 110mgFiber: 1gSugar: 2gVitamin A: 56IUVitamin C: 23mgCalcium: 27mgIron: 0.4mg
Keyword cabbage, easy salad, green cabbage, red cabbage
Tried this recipe?Let us know how it was!

Easy Arab Rice Recipe

by Leave a Comment

Elevate your side dish game with this Easy Arab Rice! A perfect combination of aromatic Basmati rice and golden toasted vermicelli pasta, finished with rich ghee and toasted pine nuts. It’s the fluffiest, most flavorful rice you’ll ever make—perfect for pairing with grilled meats or stews!

A gold rimmed bowl containing a combination of basmati rice and vermicelli topped with toasted pine nuts and minced Italian parsley.

The Middle East's way of cooking rice is irresistibly delicious. Here I'm delighted to share a simple recipe for this seasoned rice which can be a star side dish to accompany your favorite grilled meats or stews.

So let me tell you a little bit about Arab rice!

Jump to:

What is Arab Rice?

Rice is an essential dish in the Arab world. In many parts of the Middle East, it is eaten on a daily basis.

There are many ways of cooking Arab rice although very often they are similar. For example a Lebanese rice recipe may differ from a Syrian rice recipe, or Turkish rice. However typically the same type of rice and ingredients may be used, but the quantities and techniques of cooking the rice may differ.

Most often long-grain rice or basmati rice is used (especially in the Persian rice dishes). Butter, oil, and salt are also very common ingredients, and sometimes saffron is added to the rice to turn it a beautiful yellow color.

And here, we have a magnificent version that includes vermicelli pasta.

Why You Will Love This Arab Rice Recipe

Here's why you are going to LOVE LOVE this arab rice recipe!

  • This recipe will give you the fluffiest and tender rice and vermicelli!
  • The taste of this rice is both buttery and salty and it's truly hard to stop eating it once you get started. 😃
  • The ingredients you need are easy to find at most grocery stores.
  • It's super easy to make! The hardest part is preventing your vermicelli and pine nuts from burning...but I'll address that part so no worries!

So I hope you are ready to make some delicious Arab rice!!

🥘 Ingredients

Bowls containing vermicelli pasta, basmati rice, pine nuts and salt. There is also a container of ghee.

The ingredients required for this dish are few and simple. You will need the following for this most delicious of Arabic dishes:

  • Vermicelli pasta (select vermicelli that is sold in small pieces, see below)
  • Basmati rice (can sub long grain white rice, but basmati rice is highly recommended)
  • Water (can sub chicken stock)
  • Ghee (can sub butter, but ghee is highly recommended)
  • Salt
  • Pine nuts (used as a garnish)
  • Fresh parsley (used as a garnish)

You should be able to get all or most of these ingredients at your local grocery store. There's no need to shop at a Middle Eastern grocery store unless you prefer to. The possible exception is ghee, to which I have included a link for purchase at Amazon for convenience sake.

Be sure to use vermicelli pasta, and not the Asian style vermicelli rice noodles. The vermicelli noodles are used in dishes like the delicious Singapore Noodles. Vermicelli pasta is typically sold as pasta that is broken up into small pieces. If the vermicelli that you purchase is spaghetti-like with long strands, then you will need to break up the pasta into small pieces.

So now I will show you step by step how to make this Easy Arab Rice Recipe!

🔪 Instructions

Begin by melting 1 tablespoon of ghee (or butter) on medium heat in a saucepan. Add the vermicelli and fry until you get a nice deep golden brown color. This should take around 7 minutes and you will want to stir often and keep a close eye on it so that it doesn't burn.

Golden brown vermicelli in a saucepan.

Now add the rice and stir to combine. You'll want to coat the rice in the melted fat when combining.

Please note: You can rinse the rice if you like, to rid it of excess starch. I don't typically rinse but feel free to do this.

Basmati rice and golden brown vermicelli in a saucepan.

Add 2 cups of water (or chicken stock) and salt and bring to the boil. Turn down the heat to low, and cover your saucepan with a tight fitting lid. Cook for 20 minutes, without removing the lid. I know it's tempting to peek, but it's best not to. 😊

Rice and vermicelli in water in a saucepan with a small red bowl containing salt poised over the saucepan.

During this time you can toast the pine nuts. Toasted pine nuts are mouthwateringly delicious and you'll definitely want to include these as garnish for your arab rice!

Melt 1 ts of ghee (or olive oil) on medium low heat in a small pan. Once melted add the pine nuts and cook until they turn golden brown. Be sure to keep a close eye on them and stir very frequently to prevent them from burning. This may take around 4-5 minutes.

Toasted pine nuts in a frying pan.

After 20 minutes, remove the saucepan with the rice and vermicelli from the heat and let the rice rest for 10 minutes without disturbing. Keep the lid on the saucepan during this time.

Now add the remaining 2 tablespoon of ghee to the top of the rice, and place the lid back on the saucepan. Allow to rest for another 2-3 minutes and during this time the ghee will melt.

A saucepan containing cooked basmati rice and vermicelli topped with 4 dollops of ghee.

Fluff the cooked rice with a fork and then taste and add an extra pinch of salt if you prefer a saltier dish. Garnish with toasted pine nuts and some minced Italian parsley and enjoy!

Enjoy This Most Delicious Of Arabic Rice Recipes!

A gold rimmed bowl containing a combination of basmati rice and vermicelli topped with toasted pine nuts and minced Italian parsley.

This Middle Eastern rice dish is the perfect side dish to accompany Middle Eastern stews or your favorite meat dishes. Truthfully, I could gobble up spoonful after spoonful of this rice on its own...it's SO SO GOOD!

I hope you will enjoy this delicious and simple rice dish soon!

You will find a printable recipe card at the bottom of this post.

FAQ

What type of rice is eaten in the Middle East?

Most typically basmati rice or long-grain rice are used for rice dishes in the Middle East.

How can I store any leftover Arab rice?

Store leftovers in an airtight container in your refrigerator and consume within 4 days.

What can I serve with Arab rice?

Arab rice is the perfect accompaniment to Middle Eastern stews, grilled meats, and salads.

Some Other Middle Eastern Recipes You May Enjoy!

Here are some other recipes that you may enjoy:

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A gold rimmed bowl containing a combination of basmati rice and vermicelli topped with toasted pine nuts and minced Italian parsley.

Easy Arab Rice Recipe

Grace Stewart
You will absolutely LOVE this easy Arab rice recipe! The combination of fluffy rice and vermicelli prepared with buttery ghee is absolutely irresistable!
Print Recipe Pin Recipe
Prep Time 3 minutes
Cook Time 27 minutes
Resting Time 12 minutes
Total Time 42 minutes
Course accompaniment, Side Dish
Cuisine Middle East
Servings 4 people
Calories 542 kcal

Equipment

  • 1 Saucepan

Ingredients
  

  • 1 cup vermicelli pasta noodles about 3 oz of vermicelli
  • 1 cup basmati rice can sub long grain white rice
  • 2 cups water can sub chicken stock
  • 3 tablespoon ghee split 1 tablespoon to fry the vermicelli and 2 tablespoon added at the end; can sub butter
  • ½ ts salt

Garnishes

  • ¼ cup pine nuts
  • 1 ts ghee can sub olive oil if you prefer
  • 1 tablespoon fresh parsley minced

Instructions
 

  • Melt 1 tablespoon of ghee on medium heat in a saucepan. Add the vermicelli and fry until you get a nice deep golden brown color. This should take around 7 minutes and you will want to stir often and keep a close eye on it so that it doesn't burn.
    Golden brown vermicelli in a saucepan.
  • Now add the rice and stir to combine. You'll want to coat the rice in the melted fat when combining.
    Basmati rice and golden brown vermicelli in a saucepan.
  • Add water (or chicken stock) and salt and bring to the boil. Turn down the heat to low, and cover your saucepan with a tight fitting lid. Cook for 20 minutes, without removing the lid. During this time you can toast the pine nuts (see below).
    Rice and vermicelli in water in a saucepan with a small red bowl containing salt poised over the saucepan.
  • After 20 minutes, remove the saucepan from the heat and let the rice rest for 10 minutes without disturbing. Keep the lid on the saucepan during this time.
  • Now add the remaining 2 tablespoon of ghee to the top of the rice, and place the lid back on the saucepan. Allow to rest for another 2-3 minutes and during this time the ghee will melt.
    A saucepan containing cooked basmati rice and vermicelli topped with 4 dollops of ghee.
  • Fluff the rice with a fork and then taste and add extra salt if you prefer a saltier dish. Garnish with toasted pine nuts and some minced Italian parsley and enjoy!
    A gold rimmed bowl containing a combination of basmati rice and vermicelli topped with toasted pine nuts and minced Italian parsley.

Toasted Pine Nuts

  • Melt 1 ts of ghee (or olive oil) on medium low heat in a small pan. Once melted add the pine nuts and cook until they turn golden brown. Be sure to keep a close eye on them and stir very frequently to prevent them from burning. This may take around 4-5 minutes.
    Toasted pine nuts in a frying pan.

Notes

You can sub regular butter in this recipe instead of ghee, and chicken stock for water.
Please note: You can rinse the rice if you like, to rid it of excess starch. I don't typically rinse but you can if you like.
Enjoy as a side dish paired with delicious Easy Middle Eastern Chicken With Lemon and Olives!

Nutrition

Calories: 542kcalCarbohydrates: 87gProtein: 7gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 29mgSodium: 408mgPotassium: 127mgFiber: 2gSugar: 0.4gVitamin A: 87IUVitamin C: 1mgCalcium: 30mgIron: 1mg
Keyword arab rice, Rice, seasoned rice
Tried this recipe?Let us know how it was!

Easy Foul Recipe Using Canned Fava Beans

by Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy Foul Recipe Using Canned Fava Beans!

A blue patterned bowl containing foul which is made of mashed fava beans topped with olive oil, minced parsley, hard boiled eggs, and Aleppo pepper. There is a piece of pita bread dipped into the fava beans.

Fava beans...where have you been all my life? I'm so happy to have finally discovered this humble legume, which has nourished people throughout centuries.

One of the BEST ways to enjoy fava beans is in the dish Foul Medames, or foul for short.

So, here's a little bit of info on this dish, which originated in Egypt.

What is Foul Medames?

Foul medames is a humble dish which originated in Egypt. It's actually considered one of Egypt's National Dishes, and some writers have said they think that this dish dates back to Ancient Egypt to the fourth century.

I have read that "medames" means "buried" in Egyptian. Centuries ago, the beans were buried over hot coals to cook slowly.

The dish is basically stewed fava beans, typically eaten for breakfast in Egypt. There are many variations as to how it's prepared and the accompaniments that are served with it.

Fava beans are also known as faba beans and broad beans. And, foul medames is also known by numerous names and spellings such as: ful mudammas, foul mudammas, and of course ful medames.

This dish is now enjoyed extensively throughout the Middle East, and even Africa!

Why You Will Love This Foul Recipe

Let me tell you why you will love this famous Middle Eastern dish, and this recipe!

  • This fava bean recipe is delicious! The fava beans have a meaty and earthy taste, and is supremely yummy when seasoned with cumin, salt, pepper, and lemon juice
  • Using canned beans makes preparation so incredibly easy!
  • Foul is a great source of protein and fiber, and high in nutrients. You can feel so good about having this as part of your breakfast table!

So now let me tell you what ingredients you will need to make this dish of creamy fava beans, which is famous throughout the arab world!

🥘 Ingredients

A white bowl with fava beans, small bowls with parsley, lemon juice, cumin, salt and pepper, hard boiled eggs, olive oil, and crushed garlic. There is a small white dish with red pepper flakes.

You will need the following ingredients to make this foul medames recipe:

  • Can of fava beans; be sure to select a can of fava beans that is plain and not already flavored with cumin, etc. I used Cortas Fava Beans which are cooked beans and ready to eat
  • Fresh garlic, crushed; I use a LOT of garlic in this recipe. Feel free to adjust to your tastes
  • Salt
  • Black Pepper
  • Lemon juice
  • Ground Cumin
  • Extra virgin olive oil; I recommend using a quality extra virgin olive oil
  • Parsley, minced for use as a garnish
  • Hard-boiled eggs, halved and used as a garnish
  • Aleppo pepper, an optional garnish I like to add for a little extra spice; please note these peppers are only moderately hot, and the Aleppo pepper flakes add a beautiful vibrant red color to this dish

Canned fava beans are such an easy and convenient way of making foul.

A can of Cortas Fava Beans.
Front of a can of Cortas Fava Beans.
The back of a can of Cortas Fava Beans.
Back of a can of Cortas Fava Beans.

However if you prefer to use dry fava beans, then consider using Bob's Red Mill Fava Beans. Prepare them per the package instructions and then use them in this delicious recipe. You could use a pressure cooker to cook these faster.

You should be able to get most if not all of these ingredients from your local grocery store. If you can't find canned fava beans there, then you may consider purchasing them from Amazon.

🔪 Instructions

You won't believe how easy it is to make this classic Middle Eastern dish!

Begin by rinsing the canned beans and then place in a saucepan along with ¼ cup of water. Place this on a medium heat on your stove. Mash the beans with a potato masher. If you like a bit of texture you can leave some whole, and mash the rest.

Fava beans in a saucepan with a potato masher mashing some of the beans.

Now add crushed garlic, salt, pepper, cumin, and the juice of ½ of a lemon. Mix well. Continue to heat until nicely warmed through, around 3-4 minutes. Taste and adjust for seasoning.

Crushed garlic in a mortar with a pestle on top of the garlic.
You can crush garlic using a mortar and pestle.
Mashed fava beans in a saucepan with crushed garlic, salt, pepper, cumin, and lemon juice. There is a blue spoon in the mashed beans.
Mix in seasonings, lemon juice, and crushed garlic into the mashed beans.

Place the mixture in a serving dish. Garnish with minced parsley, halved hard boiled eggs, and a bit of Aleppo pepper if desired. Now have fun pouring loads of the best Extra Virgin Olive Oil over your foul!

A blue patterned bowl containing foul which is made of mashed fava beans topped with olive oil, minced parsley, hard boiled eggs, and Aleppo pepper. There is a piece of pita bread dipped into the fava beans.

Suggestions For Serving

Serve with extra wedges of lemon, so that each person can add additional lemon juice if they like. Enjoy with warm pita bread, and your choice of fresh veggies if desired!

A blue patterned bowl containing foul which is made of mashed fava beans topped with olive oil, minced parsley, hard boiled eggs, and Aleppo pepper. There is a white plate in the background with sliced cucumber, pita bread, and lemon wedges.

FAQ

Do you have to peel canned fava beans?

It's not necessary to peel canned fava beans, but you can if you would like to. The ones I used were not peeled and they have a little bit of texture and more of a bite. There are also cans of peeled fava beans that you can purchase, such as Cortas Peeled Fava Beans.

Is foul medames healthy?

Foul medames has many health benefits because of the fava beans. It is a great source of protein and fiber, and high in nutrients. WebMD has a great article called "Health Benefits of Fava Beans" that you can refer to for more information.

Are canned fava beans ready to eat?

Canned fava beans are typically ready to eat. I do recommend buying plain fava beans and rinsing them with water to remove some of the sodium in the can. Then use in this foul recipe!

1,000 Foods to Eat Project

In conclusion, Singapore Mei Fun is listed in the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. I am working my way through the foods listed in this book. This is called my 1,000 Foods to Eat Project. Foul Medames is food #66 in my project!

Above all, please check out my 1,000 Foods to Eat Project page for some awesome food inspo!

Some Other Recipes You May Enjoy!

Here are some other recipes you may enjoy:

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A blue patterned bowl containing foul which is made of mashed fava beans topped with olive oil, minced parsley, hard boiled eggs, and Aleppo pepper.

Easy Foul Recipe Using Canned Fava Beans

Grace Stewart
Foul medames, or foul for short, is a breakfast staple throughout the Middle East. Made with fava beans, it's a protein rich and delicious dish flavored with garlic, lemon juice and other seasonings. This recipe uses canned beans and is super easy to make!
Print Recipe Pin Recipe
Prep Time 3 minutes
Cook Time 4 minutes
Total Time 7 minutes
Course Breakfast, Side Dish
Cuisine egyptian, Middle East
Servings 3 people
Calories 103 kcal

Equipment

  • 1 small saucepan

Ingredients
  

  • 1 can fava beans ready to eat
  • ¼ cup water
  • 6 cloves garlic crushed (can adjust the amount of garlic to suit your tastes)
  • ¼ ts salt plus additional to taste
  • ¼ ts pepper plus additional to taste
  • 1 lemon ½ of the lemon should be juiced, the other ½ cut into wedges
  • ¼ ts cumin
  • 1.5 tablespoon extra virgin olive oil I recommend adding as much olive oil as you like actually!

Garnishes

  • ½ tablespoon parsley minced
  • Aleppo pepper optional garnish, to taste
  • 1 egg hard boiled and cut in half

Instructions
 

  • Rinse the canned beans and then place in a saucepan along with ¼ cup of water. Place this on a medium heat on your stove. Mash the beans with a potato masher. If you like a bit of texture you can leave some whole, and mash the rest.
    Fava beans in a saucepan with a potato masher mashing some of the beans.
  • Now add crushed garlic, salt, pepper, cumin, and the juice of ½ of a lemon. Mix well. Continue to heat until nicely warmed through, around 3-4 minutes. Taste and adjust for seasoning.
    Mashed fava beans in a saucepan with crushed garlic, salt, pepper, cumin, and lemon juice. There is a blue spoon in the mashed beans.
  • Place the mixture in a serving dish. Garnish with minced parsley, halved hard boiled eggs, and a bit of Aleppo pepper if desired. Now have fun pouring loads of the best Extra Virgin Olive Oil over your foul!
    A blue patterned bowl containing foul which is made of mashed fava beans topped with olive oil, minced parsley, hard boiled eggs, and Aleppo pepper. There is a piece of pita bread dipped into the fava beans.
  • Serve with extra wedges of lemon, so that each person can add additional lemon juice if they like. Enjoy with pita bread, and your choice of veggies if desired!
    A blue patterned bowl containing foul which is made of mashed fava beans topped with olive oil, minced parsley, hard boiled eggs, and Aleppo pepper. There is a white plate in the background with sliced cucumber, pita bread, and lemon wedges.

Notes

Serve this foul with extra wedges of lemon, so that each person can add additional lemon juice if they like.
This makes for a delicious and hearty breakfast, as well as a wonderful side dish!  Enjoy with pita bread, and your choice of veggies.  Some suggested veggies include sliced cucumber, tomatoes, spring onions, or very thinly sliced onions. 
Enjoy! 

Nutrition

Calories: 103kcalCarbohydrates: 6gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 55mgSodium: 218mgPotassium: 101mgFiber: 1gSugar: 1gVitamin A: 145IUVitamin C: 22mgCalcium: 31mgIron: 1mg
Keyword fava beans, foul, foul medames, ful medames
Tried this recipe?Let us know how it was!

Easy Middle Eastern Chicken With Lemon and Olives Recipe

by Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy Middle Eastern Chicken With Lemon and Olives Recipe!

A whole chicken on a white platter rimmed with gold. The chicken is covered with an onion sauce, and there are olives, pieces of lemon rind, and Italian parsley as garnish.

I received "A Book of Middle Eastern Food" by Claudia Roden for Christmas. This book has opened up a whole new world of amazing cuisines to explore. My recipe for Easy Middle Eastern Chicken With Lemon and Olives is inspired by and adapted from Ms. Roden's book.

Ms. Roden states that this dish is a speciality of Morocco.

If you'd like to taste and enjoy succulent and tender chicken with olives, tangy lemon, and deeply flavorful spices, then please read on!

Jump to:

Why You Will Love This Recipe

You will love this recipe for Middle Eastern chicken because:

  • This dish is delicious and deeply satisfying. You'll love the rich and wonderful flavors which develop over the braising period and reduction of an onion laden sauce.
  • It's easy to make this dish. There is minimal prep involved and cooking is mostly hands off.
  • You can bring a fantastic taste of one of the Middle East's special dishes to your table for your whole family to enjoy.
  • This chicken is perfect for special occasions! It can be a centerpiece of a feast or just enjoy it whenever you want!
A whole chicken on a white platter rimmed with gold. The chicken is covered with an onion sauce, and there are olives, pieces of lemon rind, and Italian parsley as garnish.

There's everything to love about making this easy chicken recipe which would be great paired with a beautiful Moroccan Orange Salad.

So now I'll tell you what you'll need for this amazing dish!

🥘 Ingredients

A whole chicken on a white plate, bowls filled with olive oil, salt and pepper, parsley, olives, ginger and paprika, and cumin and cinnamon. There are also 2 onions and a lemon.

You will need the following ingredients to make this dish:

  • One whole chicken
  • Onions (one onion sliced, and one onion finely minced) - the onions play a key role in developing the rich flavor of the sauce created during braising the chicken
  • Olive oil
  • Olives (I used black olives, you can also use green olives)
  • Ground ginger
  • Paprika
  • Cumin
  • Ground Cinnamon or cinnamon stick
  • Salt
  • Black pepper
  • Parsley (as garnish)
  • Lemon - Freshly squeezed lemon juice is a key component of this dish and will give it that wonderful tangy taste we are after.

These ingredients are readily available at most grocery stores.

🔪 Instructions

Now I'll move on to the easy instructions to make this delicious meal!

You will need a large pot with a lid to make this recipe. I highly recommend using a Dutch oven if you have one available.

Begin by heating olive oil on medium heat in a pot or dutch oven that is large enough to hold a 4-5 pound chicken. Sauté the sliced onion for around 3-5 minutes until it is softened. Now add the ginger, paprika, black pepper, cinnamon, cumin, and 1 teaspoon of the salt along with ¼ cup of water and stir for one minute to combine.

Sliced onions in the bottom of a dutch oven topped with various seasonings.
Sauté the onions then add the spices.
Sliced onions in a dutch oven tossed with seasonings so that they are a reddish color.
Stir to combine the onion and spices.

Lay the whole chicken on top of the onion and cover the pot. Turn the heat to a low simmer, and cook for 1 hr and 30 minutes.

Turn the chicken every 30 minutes during this cooking time.

A dutch oven with a whole chicken in it.
Lay the whole chicken on top of the onions.
A whole chicken at the bottom of a Dutch oven. There is brown colored braising liquid and sliced onions in the dutch oven as well.
Turn the chicken every 30 minutes.

At the end of the hour and a half, add the finely minced onion and ½ additional teaspoon of salt, then cover and cook for 30 more minutes. Be sure to stir the onion into the braising liquid.

A whole chicken at the bottom of a dutch oven topped with lots of diced onion. There is an orange colored liquid which is fat in the dutch oven.

Preheat your oven to 425F during this time.

Remove the chicken from the Dutch oven or pot and place it into a roasting pan. Baste it with some of the oil that you will find at the top of the braising liquid. Let it roast at 425F for around 20 minutes, turning after 10 minutes, so that the entire chicken is browned.

A whole chicken on a roasting rack being basted with a blue baster.
Baste the chicken with the oil from the braising liquid.
A whole chicken on a roasting rack that has been browned in the oven.
Brown the chicken in your oven at 425F.

Reducing The Sauce

We will work on reducing the sauce while the chicken is roasting. Turn up the heat to medium-high, and reduce the sauce by half. This took me around 10 minutes. If you have a lot of oil, use a spoon to skim off as much oil as you would like to remove. Pour in the lemon juice and lemon pieces and stir, then add the olives.

A dutch oven containing a dark sauce rich with onions, olives, and pieces of lemon rind. There is a blue spoon with a wooden handle resting in the dutch oven.

NOTE: If you are watching your salt you can parboil the olives for a bit to remove some of the salt.

Taste and adjust for seasoning by adding additional salt or pepper if necessary.

Serve by pouring the sauce over the chicken, making sure that some olives and pieces of lemon accompany each plate. Garnish with Italian parsley and enjoy!

A whole chicken on a white platter rimmed with gold. The chicken is covered with an onion sauce, and there are olives, pieces of lemon rind, and Italian parsley as garnish.

Ok that's it! Now get ready to enjoy an incredible chicken dinner!

Suggestions for Serving Your Middle Eastern Chicken

A white plate containing rice and chicken. The dish also contains onions, lemon, olives, and Italian parsley. There is a salad in the background, a jar and small white bowl with a spoon.

It's time to enjoy your delicious Middle Eastern Chicken With Lemon and Olives dish! I served the chicken with basmati rice, the king of rices! You can also serve it with couscous, the national dish of Morocco.

Most importantly, be sure to pour the rich delicious onion sauce over the chicken for maximum flavor and enjoyment!

FAQ

Do you need a tagine to cook Middle Eastern Chicken?

A tagine is a wonderful way to cook Middle Eastern Chicken. However for this recipe you can use a Dutch oven or large pot.

How can I store any leftovers?

Be sure to store any leftovers in an airtight container in your refrigerator. This is best enjoyed within four days.

Can I use preserved lemons in this recipe?

Absolutely yes! Preserved lemons would be fantastic in this recipe! I have tried to keep this recipe as easy as possible so am using regular lemon instead of preserved lemons. However, if you have preserved lemons they would be better for sure!

Some Other Recipes You May Enjoy!

Here are some other recipes that you may enjoy:

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A whole chicken on a white platter rimmed with gold. The chicken is covered with an onion sauce, and there are olives, pieces of lemon rind, and Italian parsley as garnish.

Easy Middle Eastern Chicken With Lemon and Olives Recipe

Grace Stewart (adapted from and inspired by Claudia Roden's Recipe for "Chicken With Olives" from "A Book of Middle Eastern Food"
Taste and enjoy succulent and tender chicken with olives, tangy lemon, and deeply flavorful spices with this Easy Middle Eastern Chicken Recipe!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 25 minutes
Course Main Course
Cuisine Middle East, Moroccan
Servings 5 people
Calories 417 kcal

Equipment

Ingredients
  

  • 1 whole chicken select one between 4-5 pounds
  • 2 onions 1 sliced and 1 finely minced
  • 1 tablespoon olive oil
  • 1 cup olives can use black or green olives
  • 1 ts ground ginger
  • 1 ts paprika
  • 1 ts cumin
  • 1 ts ground cinnamon can sub 1 cinnamon stick
  • 1.5 ts salt split
  • 1 ts black pepper
  • ½ lemon juiced and the rind cut into small pieces after juicing
  • ¼ cup Italian parsley chopped for garnish

Instructions
 

  • Begin by heating olive oil on medium heat in a pot or dutch oven that is large enough to hold a 4-5 pound chicken. Sauté the sliced onion for around 3-5 minutes until it is softened. Now add the ginger, paprika, black pepper, cinnamon, cumin, and 1 teaspoon of salt along with ¼ cup of water and stir for one minute to combine.
    Sliced onions in a dutch oven tossed with seasonings so that they are a reddish color.
  • Lay the whole chicken on top of the onion and cover the pot. Turn the heat to a low simmer, and cook for 1 hr and 30 minutes. Turn the chicken every 30 minutes during this cooking time.
    A whole chicken at the bottom of a Dutch oven. There is brown colored braising liquid and sliced onions in the dutch oven as well.
  • At the end of the hour and a half, add the finely minced onion and ½ additional teaspoon of salt, then cover and cook for 30 more minutes. Be sure to stir the onion into the braising liquid. Preheat your oven to 425F during this time.
    A whole chicken at the bottom of a dutch oven topped with lots of diced onion. There is an orange colored liquid which is fat in the dutch oven.
  • Remove the chicken from the Dutch oven or pot and place it into a roasting pan. Baste it with some of the oil that you will find at the top of the braising liquid. Let it roast at 425F for around 20 minutes, turning after 10 minutes, so that the entire chicken is browned.
    A whole chicken on a roasting rack being basted with a blue baster.
  • Now turn up the heat to medium-high, and reduce the sauce by half. This took me around 10 minutes. If you have a lot of oil, use a spoon to skim off as much oil as you would like to remove. Pour in the lemon juice and lemon pieces and stir, then add the olives. NOTE: If you are watching your salt you can parboil the olives for a bit to remove some of the salt. Taste and adjust for seasoning by adding additional salt or pepper if necessary.
    A dutch oven containing a dark sauce rich with onions, olives, and pieces of lemon rind. There is a blue spoon with a wooden handle resting in the dutch oven.
  • Serve by pouring the sauce over the chicken, making sure that some olives and pieces of lemon accompany each plate. Garnish with Italian parsley and enjoy!
    A whole chicken on a white platter rimmed with gold. The chicken is covered with an onion sauce, and there are olives, pieces of lemon rind, and Italian parsley as garnish.

Notes

NOTE: If you are watching your salt you can parboil the olives for a bit to remove some of the salt.
Also, typically black olives have less salt than green olives, so it's advised to select black olives if you are watching your salt. 

Nutrition

Calories: 417kcalCarbohydrates: 7gProtein: 29gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 114mgSodium: 1230mgPotassium: 409mgFiber: 2gSugar: 2gVitamin A: 587IUVitamin C: 16mgCalcium: 57mgIron: 2mg
Keyword Chicken
Tried this recipe?Let us know how it was!

Nargesi - Beautiful and Delicious Persian Spinach and Egg Dish

by Leave a Comment

Meet Nargesi, a stunning Persian dish that tastes as good as it looks! Packed with sautéed spinach, caramelized onions, and perfect eggs, it’s a healthy, protein-packed breakfast that feels like a floral masterpiece!

Nargesi in a bowl
Jump to:

Narcissus

The daffodil is a member of the genus Narcissus. They are beautiful to behold and I certainly look forward to seeing them every spring.

Pictured here is one with outer white leaves, and a central orange corona. Does this remind you of a sunny side up egg?

...

Read More

Incredible Middle Eastern Pizza - Lahmajoun

by 2 Comments

This page may contain affiliate links. So I receive a small commission at no cost to you when you make a purchase using my link. This post is about the incredible Middle Eastern pizza called Lahmajoun!

Turkish Pizza

1,000 Foods To Eat Project

I am working my way through the foods that are listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. This is called my 1,000 Foods to Eat Project. Lahmajoun, or Middle Eastern pizza, was food #38 in my project. 🙂

1,000 Foods to Eat Before You Die Front Jacket
1,000 Foods to Eat Before You Die

In this book, the author Mimi Sheraton lists her choice for the 1,000 Foods of the World that you MUST try. I can unequivocally state that Lahmajoun is definitely one of my favorites that I have tried so far!

...

Read More

Turmeric Chicken With Sumac and Lime Recipe

by 3 Comments

The ultimate aromatic chicken dinner! Savory turmeric meets zesty lime and sour sumac in this easy braised dish. Fast prep and incredibly delicious!

Browned and cooked chicken thighs sprinkled with sumac and sitting in a yellow tinged braising sauce with lime wedges in a white dish.
Jump to:

I can't remember where I first came across this recipe for Turmeric Chicken With Sumac and Lime, but I can tell you it was a LIFE CHANGING DAY! I was delighted to be able to bring a taste of Persian cooking into my own kitchen.

This is one of my favorite chicken recipes, and makes for an elegant and easy dinner. I'm super excited to tell you all about this delicious recipe!

The New Persian Kitchen by Louisa Shafia

The recipe for Turmeric Chicken With Sumac and Lime is from the cookbook The New Persian Kitchen by Louisa Shafia. Ms. Shafia is a chef, recipe developer, and cookbook author. She is of Iranian heritage, and her book The New Persian Kitchen is full of Persian recipes developed with a contemporary take on this amazing cuisine.

You must visit Ms. Shafia's shop, Feast by Louisa! Her shop features signed copies of her cookbooks "The New Persian Kitchen" and "Lucid Food," as well as an amazing Persian Spice Kit, and Rice Bonnet, which will help you achieve the PERFECT Persian rice!

...

Read More