Middle-Eastern Marinated Yogurt Lemon Chicken

Middle-Eastern Marinated Yogurt Lemon Chicken -

A tangy rich tenderizing marinade recipe for grilled, sauteed or baked chicken. I adapted it from a Lebanese restaurant's marinated kabobs. You will receive many many compliments!

Ingredients:

1/2 cup plain yogurt
2 teaspoons lemon zest
2 tablespoons lemon juice
1 garlic clove, crushed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon salt
2 lbs boneless skinless chicken

Directions:

Mix the yogurt with the seasonings place in a plastic bag with the chicken. Marinate for 2 hours to overnight.
Pound chicken in the bag with the marinade to 1/2 thick and grill, saute, skewer or bake until lightly browned and cooked through.
Serve with rice or pasta and salad and enjoy!

Potato Borek

Potato Borek -

Ingredients:

3/4 cup sunflower oil
1 cup plain yogurt
3 large eggs
4 1/2 cups russet potatoes, peeled, cut in 1/2 inch dice
3 cups onions, chopped
3/4 cup carrot (peeled and diced)
3/4 cup frozen peas (thawed)
1 teaspoon cumin
1/4 teaspoon cayenne pepper
2 1/2 teaspoons salt
2 1/2 cups all-purpose flour

Directions:

Grease and lightly flour a 13 X 9 inch baking dish. Preheat oven to 400 degrees.
In a large bowl, combine the sunflower oil, yogurt, and eggs. Add the vegetables and spices. Slowly add the flour and mix until combined. Spread in the prepared pan.
Bake for 40 to 45 minutes, until top browns. Remove from oven and serve warm for breakfast, as a snack or as a side dish.

Spicy falafels

Spicy falafels -

Cheap and dead easy to make - stuff them into pittas with salad, or serve with couscous and houmous.

Ingredients:

2 tbsp sunflower or vegetable oil
1 small onion, finely chopped
1 garlic clove, crushed
400g can chickpeas, washed and drained
1 tsp ground cumin
1 tsp ground coriander (or use more cumin)
handful parsley, chopped, or 1 tsp dried mixed herbs
1 egg, beaten

Method:

Heat 1 tbsp oil in a large pan, then fry the onion and garlic over a low heat for 5 mins until softened. Tip into a large mixing bowl with the chickpeas and spices, then mash together with a fork or potato masher until the chickpeas are totally broken down. Stir in the parsley or dried herbs, with seasoning to taste. Add the egg, then squish the mixture together with your hands.
Mould the mix into 6 balls, then flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 mins on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad.

Pogaca (Feta Dumplings)

Pogaca (Feta Dumplings) -

These are great for breakfast and the afternoon tea!

Ingredients:

 3 1/2 cups all-purpose flour
 2 teaspoons baking powder
 1/2 cup canola oil
 1/4 cup butter, melted
 1 cup plain yogurt
 3 beaten eggs
 1 tablespoon sour cream
 1 tablespoon white sugar
 1 1/2 teaspoons salt
 1 cup crumbled feta cheese
 1 cup finely chopped fresh parsley
 1 tablespoon olive oil
 2 teaspoons paprika
 2 egg yolks
 2 tablespoons sesame seeds

Directions:

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Mix the flour with baking soda in a bowl; set aside.
Mix the canola oil, butter, yogurt, eggs, sour cream, sugar, and salt together in a large mixing bowl until smooth. Gradually stir the flour mixture into the wet ingredients to form a soft dough. Knead and squeeze the dough in the bowl until it is no longer sticky, about 5 minutes. Stir the feta cheese, parsley, olive oil, and paprika together in a bowl with a fork to make a filling.
Make each dumpling by pinching off about 2 1/2 tablespoons of dough; roll into a ball about 1 3/4 inches across between your hands, and press it into a flat circle 3 inches across on your palm. Spoon 1 scant tablespoon of filling into the center of the circle. Bring the edges of the circle together over the filling, and pinch them together to make a fat, round little stuffed dumpling. Set the dumplings onto the parchment paper-lined baking sheet, seam sides down. Beat the egg yolks in a small bowl, and brush the pogaca tops with the egg yolk. Sprinkle each with about 1/4 teaspoon of sesame seeds.
Bake in the preheated oven until the tops are shiny, brown, and crackled, 20 to 30 minutes.