Tag archive for "cumin"

Low-Fat Grilled Turkey Kibbeh for Thanksgiving

kosher appetizer recipes, kosher meat recipes, kosher recipes, kosher thanksgiving recipes, rosh hashanah and sukkot recipes, rosh hashanah chicken recipes

Low-Fat Grilled Turkey Kibbeh for Thanksgiving

1 Comment 22 November 2013

“Who knew kibbeh could be grilled? This Turkish recipe is a healthy alternative to fried kibbeh torpedoes and is really delicious. These are easy to make – all of the ingredients are mixed together and formed into a torpedo shape. I like using a medium or coarse grain bulgur for a crunchy exterior. These are also excellent made with ground beef or lamb. Serve with pita bread, Israeli salad or fatoush, and lemon wedges. I love this as an appetizer for a holiday lunch! Perfect  for your Thanksgiving menu! Lisa Ades”

TURKEY KIBBEH KEBABS

Adapted from Food and Wine magazine

  • 1 pound ground turkey (*see note below)
  • 2 tablespoons extra-virgin olive oil
  • 1 cup medium or coarse grain bulgur, rinsed
  • 1/2 med. onion, finely chopped
  • 1 1/2 tablespoons all-purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon Aleppo pepper (flakes, not ground)
  • lemons, cut into wedges

‘How to’ Create kibbeh

In a mixing bowl, combine the 2 tablespoons of olive oil, rinsed bulgur, onion, flour, salt, allspice, cumin and Aleppo pepper. Add ground turkey and mix well. Form the mixture into 1-by-3-inch “torpedoes”.

Grill for 5 minutes over moderately high heat, turning frequently on all sides until they are golden brown and cooked through.  You can also broil them.

Serve the turkey kebabs with pita bread warmed on the grill, salad and lemon wedges. Makes about 16. Serves 4.

* note:  This is not great with all white meat turkey – it will be very dry.

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Butternut Squash and Leek Latkes with Pan-Roasted Cumin

hanukka recipes and tablesettings, kosher appetizer recipes, kosher pareve recipes, kosher recipes, kosher vegetable recipes

Butternut Squash and Leek Latkes with Pan-Roasted Cumin

No Comments 28 October 2012

We are always on the lookout for a new twist on tradition. If you want  to revive your Hanuka dinner menu, then this recipe is a great one to try!

Photo and recipe printed with permission by Viviane Bauquet Farre

Food & Style http://foodandstyle.com/ )

makes 36 medium latkes

  • 1 1/2 tablespoons cumin seeds
  • 12 oz  butternut squash – peeled, seeded and coarsely grated (use medium hand-grater or food processor shredder attachment) (2 3/4 cups)
  • 1 medium leek – white and light green parts only, halved, thoroughly washed and cut crosswise in 1/4” slices (1 1/4 cups)
  • 2 tablespoons unbleached all purpose flour
  • 3/4 teaspoon sea salt
  • freshly ground black pepper to taste
  • 2 large eggs – lightly beaten
  • olive oil for the pan
  • cilantro leaves as garnish
  • 1/4 cup sour cream

Step 1: Heat a small, heavy-bottomed frying pan over medium-high heat. Add the cumin seeds and cook until they turn dark-brown and are fragrant — about 2 minutes — shaking the pan constantly and taking care not to burn the seeds. Transfer to a small bowl and set aside.

Step 2: Place the butternut squash and leek in a medium bowl. Sprinkle with the cumin seeds, flour, salt and pepper. Toss well. Add the eggs and stir until well blended.

Step 3: Heat a large heavy-bottomed frying pan over medium-high heat. Add enough oil to generously cover the pan. Using a dessert spoon, drop two teaspoons’ worth of batter into the hot oil for each latke. Sauté for 2 to 3 minutes until golden-brown. Flip the latkes and sauté for another 2 minutes until golden-brown. (You may have to lower the heat as the pan gets hot: the latkes shouldn’t turn brown too fast and the oil should never come to smoking point.) Transfer to a platter lined with a paper towel. Repeat until the butternut squash mixture has all been used up, adding more oil to the pan as necessary.

Cook’s note: The latkes can be prepared up to 2 hours ahead and kept at room temperature. To re-heat, place on a jellyroll pan and warm in a 400°F preheated oven for 6 to 7 minutes until sizzling and proceed with step 4.

Step 4: Place the latkes on a platter. Spoon a dollop of sour cream on top of each latke. Garnish with a cilantro leaf and serve immediately.


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SYRIAN MEAT KEBABS FOR ENTERTAINING

kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, rosh hashanah and sukkot recipes, rosh hashanah roast , lamb, and brisket recipes

SYRIAN MEAT KEBABS FOR ENTERTAINING

4 Comments 25 May 2011

Re-post by : Lisa Ades

This is a recipe I developed, featured in the New York Times dining section, as part of a piece by Julia Moskin called Burgers Without Borders.  These kebabs are savory and delicious and even good cold the next day (if there are any left over). (Year-round you can tuck them into a pita with salad, but during Passover, when you can’t eat any more matzah, why not go Atkins-style and just have them with a crunchy refreshing salad?)

SYRIAN BEEF KEBABS
Adapted by Lisa Ades
Time: 30 minutes, plus 1 hour for chilling

2 pounds ground beef (not extra lean)
4 tablespoons tomato paste
2/3 cup minced onion
2 teaspoons salt
Juice of 1 lemon
1/2 teaspoon cinnamon
2 dashes cayenne
1 tablespoon ground allspice
1/3. cup pine nuts
Oil to brush on grill rack
Lemon wedges  for serving
Lemony cucumber salad, for serving (recipe follows).

1. Combine all ingredients but oil, lemon wedges, and salad in a bowl, and mix to combine.

2. You can make these on skewers, but it is much easier to form them and turn them on the grill without.  So just form mixture into torpedo shaped kebabs about 1 inch by 3 inches or into small patties.

3. Lay finished kebabs on a sheet pan and refrigerate at least 1 hour.

4. Prepare charcoal grill, or turn gas grill to medium-low. Spray or brush oil on clean grill rack, and set within a few inches of the fire. Fire should not be too hot, and rack should be at least several inches from heat source.

5. When rack is heated through, place kebabs on grill. Meat should start sizzling gently; it should not spit and turn black. Cook undisturbed until deep brown, several minutes. When meat lifts easily from grill, slide a spatula under kebabs and turn over. Continue grilling until browned on all sides and juicy, but cooked through. Serve hot with lemon wedges and lemony cucumber salad (when it’s not passover, serve also with pita bread that’s been warmed on the grill).

Yield: 4 to 6 servings.

LEMONY CUCUMBER SALAD
Time: 5 minutes

6 cups romaine lettuce (about 2 hearts)

1 long seedless cucumber or 3 Kirbys, peeled, halved lengthwise, and sliced crosswise 1/4-inch thick

3 tablespoons olive oil

2 teaspoons lemon juice

1/4 cup chopped fresh mint

1 clove finely minced garlic (optional)

Salt and black pepper to taste.

Toss all ingredients. Serve chilled.

Yield: 4 to 6 servings.

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Steamed Sweet Potato Hummus

kosher appetizer recipes, kosher recipes, rosh hashanah pasta, salads, and lunch ideas

Steamed Sweet Potato Hummus

No Comments 09 December 2010

This recipe is an interesting variation of the typical hummus. Jewish women are always trying to dream up ways for the family to eat more vegetables. Serve with crudites or whole wheat  Pita chips when entertaining, or serve this healthy new side dish with a Shabbat lunch…

Makes 4 cups

  • 1 pound sweet potatoes, peeled and cut into 1-inch pieces
  • 1 can (19.5 ounces) chickpeas, drained and rinsed
  • 1/4 cup fresh lemon juice (from 1 lemon)
  • 1/4 cup tahini
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 garlic clove, chopped
  • Coarse salt and ground pepper
  • Whole-wheat pita and crudites such as red pepper and broccoli
  1. Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 10 to 12 minutes. Transfer to a food processor.
  2. Combine chickpeas, lemon juice, tahini, oil, cumin, and garlic in the food processor. Puree, about 1 minute; thin with water if necessary. Season with salt and pepper and let cool; refrigerate, in an airtight container, up to 1 week. Serve with pita and crudites.

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Healthy Black Bean Soup

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Healthy Black Bean Soup

No Comments 04 November 2010

By Janet Harary

“Be creative with toppings – onions, parsley, cilantro, sour cream, diced tomatoes, pico de gallo, tortilla strips, shredded cheese, diced peppers, french bread…”

Needed for this Kosher Recipe

  • 1 tablespoon vegetable oil shopping list
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 carrots, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 4 cups chicken or vegetable (for vegetarian) stock
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 (8.75 ounce) can whole kernel corn (or use fresh corn from 2 corn on the cob)
  • 1/4 teaspoon ground black pepper
  • 1 (14.5 ounce) can stewed tomatoes
  • juice of one small lime (optional)

How to Make this Kosher Recipe

In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.

Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender. You can control the thickness by reducing or adding the amount of stock.

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Easy Lemon, Cumin, and Dijon Salad Dressing

kosher recipes, kosher salad recipes

Easy Lemon, Cumin, and Dijon Salad Dressing

1 Comment 31 October 2010

“I like to make this in the beginning of the week. My kids love to take salad for lunch, so to have homeade dressing accessible at all times is must.” Sara (Steve) Mamiye

  • equal parts fresh lemon juice and olive oil
  • kosher salt
  • cumin
  • dash black pepper
  • squeeze of dijon mustard
  • 2 fresh garlic
  1. Put all in blender and blend for two minutes. Can be refrigerated in small take away containers.

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Healthy Samboosak Stuffed with Chick Peas

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Healthy Samboosak Stuffed with Chick Peas

4 Comments 17 October 2010

by Allison Serour-check out her gorgeous Shabbat tablecloths.

Start filling your freezer with these dough filled treats. Pop them into the oven 20 minutes before serving.

Filling

  • 1 can Eden chick peas
  • 1 med onion chopped
  • 3 tb oil
  • Cumin
  • Salt
  • Pepper

Dough

  • 2 3/4 cups spelt flour
  • 1/2 cup smead
  • 1/2 cup oil
  • 1 1/4 cup water
  • sesame seeds

On medium heat sauté onion till golden, add cumin. Mash chick peas in chopper. Mix with onions.  Add salt and pepper.

In medium bowl mix flour smead oil and salt. Add water slowly. Mix well.

Put dough in refrigerator to firm up and till ready to use.

How to stuff the Samboosaks:

roll dough into balls

flatten in your palm

place filling inside flattened dough (shown here-cheese filling)

fold over to form half moon and crimp with thumb and your forefinger

keep crimping

dip in beaten egg, then sesame seeds, place on tray, freeze and bag till use

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Moroccan Spiced Chicken

kosher chicken recipes, kosher meat recipes, kosher recipes

Moroccan Spiced Chicken

No Comments 05 July 2010

The Moroccan flavors of cumin, cinnamon and lemon add a nice twist to grilled or roasted chicken. Butterflying the chicken takes minutes (or have your butcher do it – even faster) and the flattened chicken cooks evenly and in a fraction of the time it usually takes to cook a whole chicken, producing a juicy bird with a crisp golden skin.

  • 1 whole chicken (3-4 pounds)
  • 3 garlic cloves, minced (through a garlic press)
  • 2 tsp. ground cumin
  • 1 tsp. paprika
  • 1 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. Aleppo pepper (or a few dashes of cayenne)
  • 2 T olive oil
  • 1-2 T lemon juice
  • freshly ground black pepper

1. Butterfly chicken:  with poultry sheers, cut along the length of the backbone on either side and remove it.  Turn chicken over and with the palm of your hand, press down on the breast to flatten the chicken.  Pat dry with paper towels.

2.  Make spice paste:  combine garlic, spices, olive oil, lemon juice and freshly ground black pepper to taste in a small bowl.  Rub the paste over both sides of the chicken, gently loosening the skin under the breasts and thighs with one finger and rubbing some of the paste between the meat and the skin.  Cover loosely with plastic wrap or foil and refrigerate for an hour or more, or overnight if you wish.

3. Cook over indirect heat skin side up on a grill, covered, until done (about 40 minutes for a small bird, longer if bigger). Alternately roast in the oven, making sure not to overcook it as it will cook faster than a whole chicken usually does.  You can also use this rub for chicken parts – make sure to loosen the skin and rub the paste underneath. Serve with lemon wedges.

For video instructions on how to butterfly a chicken see this demonstration on Fine Cooking’s website.

Serves 4.

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Organic Quinoa Salad with Fresh Mint

kosher pareve recipes, kosher recipes, kosher salad recipes, kosher vegetable recipes

Organic Quinoa Salad with Fresh Mint

2 Comments 10 May 2010

I am not even sure where my mother got this recipe from (when I find out I will credit you- whoever you are). Anyways, I know that every day, magazines and blogs are posting another quinoa recipe and it is beginning to get tired. But, this recipe really has a unique flavor from the fresh mint, so I suggest you give it a go!

2 cups Organic Quinoa uncooked

2 Israeli cucumbers, chopped

1 small bunch fresh mint leaves, cleaned and chopped

2 Tablespoons Safflower Oil

Juice of 2 freshly squeezed lemons

Salt to taste

1/2 tsp cumin

Cook quinoa according to package directions and let cool.

Add chopped cucumbers and chopped mint.

To make dressing, mix oil, lemon juice, salt and cumin. Taste, and adjust seasoning if necessary.

Pour over quinoa salad and mix

Revised Tasty Black Bean Burgers

kosher pareve recipes, kosher recipes

Revised Tasty Black Bean Burgers

2 Comments 20 April 2010

By: Lisa Bailey

Served over a bed of sliced avocado and brown rice, this dish makes a healthy and fat free main course.

They are also pretty  for company  when u make them in a small patty size.

Black Bean burgers

4   cans of black beans, rinsed and drained

4 large scallions chopped

1-2   jalapeno, seeded and chopped

½   teaspoons cumin

1 and ½   cup cooked brown rice (revised)

Salt and pepper

Directions for this Kosher Recipe

In a food processor pulse half the beans with scallions, jalepeno, and cumin.  In a large bowl combine bean puree with rice and remaining beans , season with salt and pepper . Form into patties   small or large (may freeze at this point)

Spray cooking sheet with pam and bake burgers in 450 degree oven 10-12 min (turning once)

Yogurt  Topping (optional)

1 cup plain yogurt

2 tablespoons chopped parsley

1 tablespoon lime juice

Combine all ingredients add salt and pepper to taste and serve with bean burgers



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Make Falafel From Scratch

kosher pareve recipes, kosher recipes

Make Falafel From Scratch

2 Comments 19 April 2010

Falafel, Parve, Serves 6

Don’t be intimidated to make falafel from scratch. Once you read the recipe, you will see its fairly simple. So go ahead and get cooking to celebrate Israel’s Independence Day.

I like to serve falafel with warm pita (or even a wrap), sliced tomatoes, hummus and tehine.

Note: a cooking thermometer is needed for this recipe

Falafel, Parve, Serves 6

Ingredients for this Kosher Recipe for Falafel

1 1/4 cup dried chick peas

2 cloves garlic

1 medium onion, finely chopped

1/2 cup chopped fresh cilantro

1/4 cup chopped fresh parsley

1 tsp fine sea salt

3/4 tsp. ground cumin

1/2 tsp. ground coriander

1/2 tsp. black pepper

1/2 tsp. baking powder

1/4 tsp. cayenne pepper

6 cups vegetable oil (for frying)

To Start:

Soak chick peas in cold water to cover by 2 inches in a bowl at room temperature for 12-24 hours. Drain and rinse well.

Puree chick peas with garlic, onion, cilantro, parsley, salt, cumin, coriander, pepper, baking powder and cayenne pepper in a food processor until mixture is smooth (about 2 minutes).

Spread puree in a 15 x 10 inch baking pan and set on a counter to dry, uncovered, for one hour.

Scoop 2 tablespoons of the puree onto a wax paper-lined tray, then press and pat with your fingers into a 2 inch wide patty. Make a small dent in the center of the patty with the tip of your pinky finger (to help cook evenly). Continue, arranging patties in one layer on wax paper.

Heat about 1 inch of oil in a 5 quart heavy pot until thermometer registers 340 degrees. Working in batches of 4-6, gently drop patties into hot oil to fry for 2-3 minutes, turning occasionally until golden brown. Using a slotted spoon, transfer cooked falafel patties to a paper towel lined platter to drain.  Be sure oil returns to 340 degrees between batches.

Falafel may be served warm or at room temperature, as a side dish, an appetizer, or even a main dish.

***For a low fat alternative, place falafel patties on a lightly greased baking sheet and spray them with oil. Bake at 375 degrees until golden.

This delicious falafel recipe is from “The Best of Lottie’s Kitchen” cookbook. To read more about Lottie’s Kitchen in Jerusalem click here.


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