Essential Mediterranean Recipes: From Italy to Morocco Discover the World of Delicious Mediterranean Cooking [2 ed.]

Table of contents :
Table of Contents
Classical Hummus I
Sweet Tahini Dressing
Cinnamon Stuffed Cookies
Classic Shakshuka Skillet
Onion Salad with Lemon Dressing
Leb-Mex Soup
Tahini Potato Mash
Bell Eggplant Spread
Saucy Beans and Tomato Stew
Homemade Labneh
Lentils and Vermicelli Soup
Pomegranate Lamb Pizza
Homemade Chile Sauce
Traditional Mashed Beans
Bean Salad I
Moussaka II
Greek Burgers II
Greek Rice
Easiest Greek Chicken
Parsley Pasta Salad
Orzo Salad II
Greek Falafel
Greek Puff Pastry Bake II
Souvlaki IV
Greek Style Minty Potato Bake
Easy Greek Dessert
Mediterranean Dijon Shrimp Salad
Kalamata and Currents Tagine
Minty Lamb Chops
Orangy Chicken Stew
Chili Squash and Lamb Stew
Stuffed Bell Pepper Caps
Herbed Potato Fritters
Saucy Seared Tuna
Balsamic Carrots
Cracked Potato Roast
Sweet and Zesty Chicken Stew
Tipsy Mango Shanks
Beef Bites with Orangy Lentils Casserole
Southern Italian Chicken
Roast Beef Sandwiches
Tortellini
Italian Baked Turkey-Loaf
Restaurant Style Primavera
Authentic Italian Tetrazzini
Authentic Calamari
Lemon Pesto Fish
Northern California Cioppino
Classical Fettuccine
Plum Tomato and Olive Filets
Pink and Green Italian Pasta
Shakshouka
Minty Bulgur Soup
Vegan Lentil Meatball
Nutty Turkish Sweets
Turkish Yogurt Bread
Garlicky Cream Dip
Wedding Lentils Soup
Nutty Chicken Stew
Eggplant Boats
Flaming hot Turkish Ceviche
Bulgur Salad
Bulgur Salad II
Baklava
Tava Chicken
How to Make Turkish Kebabs
Muhammara
Dolmas
Carrot and Celery Soup
Dolmas Biskra
Orange Honey Beignets
African Tuna Sandwiches with Handmade Bread
Chili Sausage and Potato Stew
How to Make Baklava
Potato Soup in Algeria
Algerian Lamb Shoulder
Lamb Tagine with Saffron
Arabian Meatball Soup
Tuna Gyros

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Essential Mediterranean Recipes From Italy to Morocco Discover the World of Delicious Mediterranean Cooking

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Table of Contents Classical Hummus I 9 Sweet Tahini Dressing 12 Cinnamon Stuffed Cookies 13 Classic Shakshuka Skillet 14 Onion Salad with Lemon Dressing 15 Leb-Mex Soup 16 Tahini Potato Mash 17 Bell Eggplant Spread 18 Saucy Beans and Tomato Stew 19 Homemade Labneh 22 Lentils and Vermicelli Soup 23 Pomegranate Lamb Pizza 24 Homemade Chile Sauce 26 Traditional Mashed Beans 27 Bean Salad I 28 Moussaka II 29 Greek Burgers II 31

Greek Rice 34 Easiest Greek Chicken 35 Parsley Pasta Salad 36 Orzo Salad II 37 Greek Falafel 38 Greek Puff Pastry Bake II 39 Souvlaki IV 40 Greek Style Minty Potato Bake 41 Easy Greek Dessert 44 Mediterranean Dijon Shrimp Salad 45 Kalamata and Currents Tagine 46 Minty Lamb Chops 47 Orangy Chicken Stew 48 Chili Squash and Lamb Stew 50 Stuffed Bell Pepper Caps 51 Herbed Potato Fritters 54 Saucy Seared Tuna 55 Balsamic Carrots 56 Cracked Potato Roast 57

Sweet and Zesty Chicken Stew 58 Tipsy Mango Shanks 60 Beef Bites with Orangy Lentils Casserole 61 Southern Italian Chicken 63 Roast Beef Sandwiches 66 Tortellini 67 Italian Baked Turkey-Loaf 68 Restaurant Style Primavera 69 Authentic Italian Tetrazzini 70 Authentic Calamari 71 Lemon Pesto Fish 72 Northern California Cioppino 73 Classical Fettuccine 76 Plum Tomato and Olive Filets 77 Pink and Green Italian Pasta 78 Shakshouka 79 Minty Bulgur Soup 80 Vegan Lentil Meatball 81 Nutty Turkish Sweets 82

Turkish Yogurt Bread 83 Garlicky Cream Dip 86 Wedding Lentils Soup 87 Nutty Chicken Stew 88 Eggplant Boats 90 Flaming hot Turkish Ceviche 91 Bulgur Salad 92 Bulgur Salad II 93 Baklava 94 Tava Chicken 98 How to Make Turkish Kebabs 99 Muhammara 100 Dolmas 101 Carrot and Celery Soup 102 Dolmas Biskra 103 Orange Honey Beignets 105 African Tuna Sandwiches 108 Chili Sausage and Potato Stew 110 How to Make Baklava 111

Potato Soup in Algeria 113 Algerian Lamb Shoulder 114 Lamb Tagine with Saffron 115 Arabian Meatball Soup 118 Tuna Gyros 120

Classical

Hummus I

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 16 Calories 77 kcal Fat 4.3 g Carbohydrates 8.1g Protein 2.6 g Cholesterol 0 mg Sodium 236 mg

Ingredients 2 C. canned garbanzo beans, drained 1/3 C. tahini 1/4 C. lemon juice 1 tsp salt 2 cloves garlic, halved

1 tbsp olive oil 1 pinch paprika 1 tsp minced fresh parsley

Directions 1. Blend the following in a food processer until paste-like: garlic, garbanzos, salt, tahini, and lemon juice. 2. Add this to a bowl with olive oil, paprika, and parsley. 3. Enjoy.

Classical Hummus I

9

SWEET

Tahini Dressing

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 4 Calories 64.8 Fat 4.9g Cholesterol 1.4mg Sodium 19.4mg Carbohydrates 4.1g Protein 2.1g

Ingredients 3 tbsp plain yogurt 2 1/2-3 tbsp mayonnaise 2 1/2 tbsp tahini, sauce 1/2-1 tsp Dijon mustard 1/2 tsp honey

1/2 lemon, juice salt and pepper

Directions 1. 2. 3. 4.

12

Get a mixing bowl: Whisk in it the yogurt, mayonnaise and Tahini sauce. Stir in the mustard, honey, lemon, a pinch of salt and pepper. Serve your dressing right away with a salad or grilled chicken. Enjoy.

Sweet Tahini Dressing

Cinnamon

Stuffed Cookies

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 1 Calories 131.0 Fat 9.0g Cholesterol 19.5mg Sodium 52.6mg Carbohydrates 11.6g Protein 1.4g

Ingredients 1/2 lb. butter 1/2 C. powdered sugar 2 tbsp orange blossom water 2 C. flour 1/2 C. of chopped walnuts

1/4 C. powdered sugar 1 tsp cinnamon

Directions 1. To make the dough: 2. Before you do anything, preheat the oven to 375 F. Line up a baking sheet with a parchment paper. 3. Get a mixing bowl: Beat in it the sugar with butter until they become light and fluffy. 4. Mix in the flour with orange water and a pinch of salt until you get a thick dough. Place it aside. 5. To make the filling: 6. Get a mixing bowl: Mix in it the nuts, sugar and cinnamon. 7. Shape the cookie dough into 1 inch balls. 8. Flatten a dough ball slightly in the palm of your hand. Place in it 1 tsp of the filling 9. Pull the dough over the filling and place it on the lined up cookie sheet. 10. Repeat the process with the remaining filling and dough. 11. Place the cookie sheet in the oven and cook them for 16 to 21 min until they become golden brown. 12. Allow the cookies to cool down completely then serve them with some tea. 13. Enjoy.

Cinnamon Stuffed Cookies

13

CLASSIC

Shakshuka Skillet

Prep Time: 3 mins Total Time: 33 mins Servings per Recipe: 2 Calories 239.4 Fat 10.3g Cholesterol 372.0mg Sodium 163.4mg Carbohydrates 22.0g Protein 16.6g

Ingredients 1 large onion, chopped 4 eggs cooking oil

6 medium tomatoes, grated salt and pepper

Directions 1. 2. 3. 4. 5. 6.

14

Place a pan over medium heat. Heat in it a splash of oil. Sauté in it the onion for 4 min. Stir in the tomato with a pinch of salt and pepper. Put on the lid and cook it for 26 min over low heat. Crack the eggs over the shakshuka. Put on the lid and cook them for an extra 4 min. Serve your shakshuka warm with some bread. Enjoy.

Classic Shakshuka Skillet

Onion Salad

with Lemon Dressing

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 6 Calories 18.1 Fat 0.1g Cholesterol 0.0mg Sodium 205.7mg Carbohydrates 3.9g Protein 0.8g

Ingredients 1 large red onion, sliced 1 bunch flat leaf parsley 1/2 tsp salt 1 tbsp sumac

1/4 lemon, juice extra virgin olive oil, drizzle

Directions 1. Get a small mixing bowl: Toss in it the onion with parsley, lemon juice, sumac, salt, and a drizzle of olive oil. 2. Serve your salad as topping with a sandwich, grill meat or chicken. 3. Enjoy.

Onion Salad with Lemon Dressing

15

LEB-MEX

Soup

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 335.3 Fat 14.3g Cholesterol 0.0mg Sodium 227.9mg Carbohydrates 39.2g Protein 15.0g

Ingredients 9 C. water 1 C. green lentil 1 bunch Swiss chard, stemmed and chopped 10 garlic cloves, peeled and crushed to a paste salt 2 lemons, juice

1/2 bunch cilantro, stemmed and chopped 1 medium onion, chopped 1/4 C. extra virgin olive oil 1 -2 C. of diced potato

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

16

Place a large saucepan over medium heat. Stir in it the lentils with 9 C. of water. Cook it until it starts boiling. Lower the heat and stir in it the Swiss chard. Put on the lid and bring it to a soft boil. Cook it for an extra 16 min. Place a small pan over medium heat. Heat in it the oil. Sauté in it the onion for 3 min. Add the garlic and cook them for 4 min. Stir the mixture into the lentils saucepan. Put on the lid and let the soup cook for 46 min. Stir in the lemon juice, season with salt and pepper. Cook the soup for an extra 6 min. Adjust the seasoning of the soup then serve it warm. Enjoy.

Leb-Mex Soup

Tahini

Potato Mash

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 323.7 Fat 10.4g Cholesterol 7.6mg Sodium 630.2mg Carbohydrates 52.3g Protein 8.3g

Ingredients 5 medium potatoes peeled and diced. 1 tbsp butter 1 lemon, juice 1/4 C. tahini 2 garlic cloves, minced 1 tsp salt

1/2 tsp black pepper 1 tsp cumin 1 tsp sumac extra virgin olive oil

Directions 1. To make the mashed potato: 2. Bring a large saucepan of water to a boil. Cook in it the potato until it becomes soft. 3. Get a food blender: Place in it the potato with the remaining ingredients. Blend them smooth. 4. Pour the mashed potato in a serving bowl. 5. Top it with the cumin, sumac, and a swirl of olive oil then serve it. 6. Enjoy.

Tahini Potato Mash

17

BELL

Eggplant Spread

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 125.6 Fat 5.0g Cholesterol 0.0mg Sodium 8.5mg Carbohydrates 19.6g Protein 3.4g

Ingredients 2 large heavy eggplants 2 heads garlic 2/3 C. Vidalia onion, chopped 2/3 C. red bell pepper, chopped 2 tbsp extra virgin olive oil

kosher salt ground black pepper parsley

Directions 1. 2. 3. 4. 5. 6.

Before you do anything, preheat the oven to 350 F. Pierce the eggplants several times with a fork. Place them on a baking sheet with garlic Drizzle over them some olive oil. Roast them in the oven until they become soft. Allow the eggplant and garlic to cool down completely. Discard their peel. Finely chopped the eggplants and squeeze out the roasted garlic. Get a large mixing bowl: Toss in it the garlic with eggplant, bell pepper, onion, oil, salt and pepper. 7. Serve your eggplant spread with some bread or a salad. 8. Enjoy.

18

Bell Eggplant Spread

Saucy

Beans and Tomato Stew

Prep Time: 20 mins Total Time: 2 hrs 20 mins Servings per Recipe: 4 Calories 275.1 Fat 4.7g Cholesterol 0.0mg Sodium 332.7mg Carbohydrates 47.6g Protein 13.9g

Ingredients 1 C. dried navy beans, soaked and drained 6 C. water 1 tbsp extra virgin olive oil 2 onions, diced 4 garlic cloves 14 1/2 oz. diced tomatoes

3 tbsp tomato paste 3 tsp cumin salt & ground black pepper

Directions 1. Place a saucepan over medium heat. Place in it the navy beans and cover it with water. 2. Lower the heat and place over it half a cover. Cook it for 60 to 90 min until the beans become tender. 3. Once the time is up, drain the beans and place it aside. Reserve the cooking water. 4. Place a pot over medium heat. Heat in it the oil. Sauté in it the garlic with onion for 12 min. 5. Stir in the cumin, tomatoes, tomato paste and beans. Cover them with the beans cooking broth. 6. Season it with a pinch of salt and pepper. Let the stew cook for 22 min. 7. Serve it warm with some rice. 8. Enjoy.

Saucy Beans and Tomato Stew

19

HOMEMADE

Labneh

Prep Time: 24 hrs Total Time: 24 hrs Servings per Recipe: 1 Calories 591.5 Fat 31.5g Cholesterol 126.0mg Sodium 446.1mg Carbohydrates 45.1g Protein 33.6g

Ingredients 2 quarts yogurt 1/2 tsp salt extra virgin olive oil

Directions 1. Stir the yogurt with salt. 2. Before you do anything, preheat the oven to 350 F. Grease a baking dish with some butter 3. Get a bowl. Place over it a fine mesh sieve and cover. Cover the sieve completely with some paper towels. 4. Let sit to drain for at least 9 h to 25 h until it becomes thick. 5. Serve your yogurt labneh or cheese with some bread, as a topping with a sandwich. 6. Enjoy.

22

Homemade Labneh

Lentils

and Vermicelli Soup

Prep Time: 30 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 272.3 Fat 4.1g Cholesterol 7.2mg Sodium 413.0mg Carbohydrates 43.6g Protein 17.0g

Ingredients canola oil 1 large onion, chopped 4 garlic cloves, minced 3 C. water 4 C. chicken stock 1 C. lentils 2 tsp ground cumin 1/2 tsp ground cinnamon

10 oz. frozen spinach, thawed 3 oz. vermicelli, broken 1/2-1 lemon salt pepper 1/4 C. cilantro, chopped

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Place a soup pot over medium heat. Heat in it the oil. Sauté in it the onion for 5 to 6 min. Stir in the garlic and cook them for 2 min. Stir in the water, stock, lentils, and spices. Cook them until they start simmering. Put on the lid and let the lentils cook for 35 to 42 min. Place a large pan over medium heat. Heat in it a splash of olive oil. Cook in it the drained spinach with a pinch of salt until it becomes crispy. Drain the spinach and place it aside. Stir the vermicelli into the lentils soup. Cook it for 5 min. Stir in the lemon juice with spinach, a pinch of salt and pepper. Serve your soup hot. Enjoy.

Lentils and Vermicelli Soup

23

POMEGRANATE

Lamb Pizza

Prep Time: 2 hrs Total Time: 3 hrs Servings per Recipe: 4 Calories 1003.6 Fat 58.3g Cholesterol 99.2mg Sodium 713.8mg Carbohydrates 81.9g Protein 36.9g

Ingredients 1 tsp dry active yeast 1 C. warm water 2 tsp sugar 3 C. all-purpose bread flour 1 tsp salt 1/3 C. extra virgin olive oil 1 tsp dried mint 2 egg whites 1 -2 onion, chopped and drained of juices

1 chili pepper, chopped 18 oz. ground lamb 3/4 C. yogurt 3 tbsp pomegranate concentrate 1 tsp cumin 1 tsp paprika salt and pepper 1/3 C. pine nuts 2 tbsp tomato paste

Directions 1. 2. 3. 4. 5.

To make the lamb: Get a mixing bowl: Stir in it the yeast with the sugar in 1/2 C. of the water. Let it sit for 11 min. Get a mixing bowl: Mix in it the flour, olive oil and a pinch of salt. Mix in the yeast and water mix. Mix them well until you get a smooth dough. 6. Transfer the dough to a floured surface. Knead it for 11 min until it becomes soft. 7. Place the dough in a greased bowl and cover it with a plastic wrap. 8. Let it rest for 1 h 45 min. 9. Before you do anything, preheat the oven to 450 F. 10. Place the dough on a floured surface. Divide the dough into 9 balls. Flatten each of them into a 7 inches circle. 11. Lay the dough circles on lined up baking sheets. Coat them with egg white. 12. Place the dough crusts in the oven and cook them for 11 min. 24

Pomegranate Lamb Pizza

13. Flip the pizza crust and coat them with egg white. 14. Cook them for extra 9 min on the other side. Place them aside to cool down for a while. 15. Get a mixing bowl: Combine in it the filling ingredients. 16. Spread the mixture over the pizza crusts. Cook the pizzas in the oven for 16 min. Serve them warm with your favorite toppings. Enjoy.

25

HOMEMADE

Chile Sauce

Prep Time: 25 mins Total Time: 30 mins Servings per Recipe: 1 Calories 313.2 Fat 15.2g Cholesterol 0.0mg Sodium 351.5mg Carbohydrates 43.1g Protein 7.6g

Ingredients 5 dried hot new Mexico chilies, seeded and rinsed 1 C. hot water 1 tbsp flour 1/4 tsp ground cumin 1/4 tsp ground coriander 1/4 tsp ground red pepper 1/8 tsp sugar

1/8 tsp caraway seed, crushed 1/2 C. onion, chopped 1 garlic clove, minced 1 tbsp vegetable oil 2 tbsp no-added-salt tomato paste 1/8 tsp salt 2 tsp lime juice

Directions 1. Slice the chilies into small strips. 2. Get a small bowl: Place in it the chili strips and cover them with hot water. Let it sit for 22 min. 3. Get a food processor: Place in it the chili water mixture. Blend them smooth. 4. Get a mixing bowl: Mix in it the four with spices. Place it aside. 5. Place a small pan over medium heat. Heat in it the oil. Sauté in it the garlic with onion for 6 min. 6. Mix in the flour and spices mix. Cook them for 2 min while mixing them. 7. Stir in the chili paste and cook them until they start bubbling. Add the tomato paste with salt. 8. Mix them well. Place the harissa aside and let it cool down completely. 9. Drizzle over it the lemon juice. Serve it right away or place it in the fridge until ready to serve. 10. Enjoy.

26

Homemade Chile Sauce

Traditional

Mashed Beans

Prep Time: 5 mins Total Time: 35 mins Servings per Recipe: 8 Calories 153.1 Fat 4.2g Cholesterol 0.0mg Sodium 161.8mg Carbohydrates 22.8g Protein 6.7g

Ingredients 1 (15 oz.) cans fava beans 1 (15 oz.) cans garbanzo beans 1 -2 tbsp lemon juice

2 tbsp extra virgin olive oil 2 garlic cloves, minced

Directions 1. 2. 3. 4. 5.

Place a large saucepan over medium heat. Stir in it all the ingredients. Cook them until they start boiling. Lower the heat and let them cook for 25 to 31 min. Use a fork or potato masher to mash the beans slightly. Serve your mashed beans warm with some bread. Enjoy.

Traditional Mashed Beans

27

BEAN

Salad I (Cucumbers, Garbanzos, and Olives)

Prep Time: 10 mins Total Time: 2 hrs 10 mins Servings per Recipe: 8 Calories 214 kcal Fat 11.5 g Carbohydrates 25.5g Protein 5.2 g Cholesterol 3 mg Sodium 1067 mg

Ingredients 2 (15 oz.) cans garbanzo beans, drained 2 cucumbers, halved lengthwise and sliced 12 cherry tomatoes, halved 1/2 red onion, chopped 2 cloves garlic, minced 1 (15 oz.) can black olives, drained and chopped

1 oz. crumbled feta cheese 1/2 C. Italian-style salad dressing 1/2 lemon, juiced 1/2 tsp garlic salt 1/2 tsp ground black pepper

Directions 1. Get a bowl, toss: pepper, beans, garlic salt, cucumbers, lemon juice, tomatoes, dressing, onions, cheese, garlic, and olives. 2. Place a covering on the bowl and put everything in the fridge for 3 hrs. 3. Enjoy.

28

Bean Salad I

Moussaka II

(Vegetarian Approved)

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 7 Calories 240 kcal Fat 11.8 g Carbohydrates 25.5g Protein 10.2 g Cholesterol 58 mg Sodium 426 mg

Ingredients 1 eggplant, thinly sliced 1 tbsp olive oil, or more as needed 1 large zucchini, thinly sliced 2 potatoes, thinly sliced 1 onion, sliced 1 clove garlic, chopped 1 tbsp white vinegar 1 (14.5 oz.) can whole peeled tomatoes, chopped 1/2 (14.5 oz.) can lentils, drained with liquid reserved 1 tsp dried oregano

2 tbsps chopped fresh parsley salt and ground black pepper to taste 1 C. crumbled feta cheese 1 1/2 tbsps butter 2 tbsps all-purpose flour 1 1/4 C. milk ground black pepper to taste 1 pinch ground nutmeg 1 egg, beaten 1/4 C. grated Parmesan cheese

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Get a bowl and add in your eggplants. Coat them with salt and let them sit for 40 mins. Now drain the resulting liquids and dry the eggplants with some paper towel. Set your oven to 375 degrees before doing anything else. Sear your zucchini and eggplants in oil for 4 mins per side. Then place the zucchini to the side on some paper towels. Now begin to stir fry your potatoes in the same pot for 6 mins then flip them and cook it all for 6 more mins. Place these to the side as well. Add in some more oil if needed and then start to stir fry your garlic and onions for 8 mins. Add the vinegar and get everything boiling. Once it is all boiling, set the heat to low, and cook the mix until everything is thick. Now add in: parsley, tomatoes, oregano, lentils, and half of the lentil juice. Place a lid on the pot and cook the contents for 17 mins with the same level of low heat.

Moussaka II

29

10. Get a casserole dish and add in 1/3 of the zucchini then the same amount of eggplant, then half of the following on top: feta, onions, and potatoes. 11. Top everything with the tomato mix and then continue the layering. 12. Once all of the ingredients have been used. Cooked the dish in the oven for 30 mins. 13. Get the following boiling: milk, butter, and flour. 14. Stir the contents as it begins to boil and once the mix is sauce like add in the nutmeg and pepper. 15. Let the contents cool a bit then add in whisked eggs. 16. Top the casserole with the egg mix and some parmesan and cook everything for 30 more mins. 17. Enjoy.

30

Greek

Burgers II

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 338 kcal Fat 25.4 g Carbohydrates 5.7g Protein 20.3 g Cholesterol 84 mg Sodium 408 mg

Ingredients 1/2 lb. lean ground beef 1/2 lb. lean ground lamb 1/2 onion, grated 2 cloves garlic, pressed 1 slice bread, toasted and crumbled 1/2 tsp dried savory

1/2 tsp ground allspice 1/2 tsp ground coriander 1/2 tsp salt 1/2 tsp ground black pepper 1 dash ground cumin

Directions 1. Get a bowl, mix: bread crumbs, cumin, savory, pepper, allspice, beef, onions, salt, coriander, and lamb. 2. Mix the meats and spice with your hands until firm and then form the mix into 4 burgers. 3. Grill these burgers for 8 mins per side. 4. Enjoy.

Greek Burgers II

31

GREEK

Rice

Prep Time: 5 mins Total Time: 50 mins Servings per Recipe: 4 Calories 337 kcal Fat 19.3 g Carbohydrates 35.7g Protein 9.8 g Cholesterol 0 mg Sodium 553 mg

Ingredients 1/3 C. olive oil 2 onions, chopped 2 lbs fresh spinach, rinsed and stemmed 1 (8 oz.) can tomato sauce 2 C. water

1 tsp dried dill weed 1 tsp dried parsley salt and pepper to taste 1/2 C. uncooked white rice

Directions 1. Stir fry your onions in olive oil until see-through then add in: spinach, water, and tomato sauce. 2. Get everything boiling and then add: pepper, parsley, salt, and dill. 3. Cook the mix for 2 mins while boiling then add the rice. 4. Set the heat to low and cook everything for 27 mins. 5. Enjoy.

34

Greek Rice

Easiest

Greek Chicken

Prep Time: 10 mins Total Time: 8 hrs 30 mins Servings per Recipe: 4 Calories 644 kcal Fat 57.6 g Carbohydrates 4g Protein 27.8 g Cholesterol 68 mg Sodium 660 mg

Ingredients 4 skinless, boneless chicken breast halves 1 C. extra virgin olive oil 1 lemon, juiced 2 tsps crushed garlic

1 tsp salt 1 1/2 tsps black pepper 1/3 tsp paprika

Directions 1. 2. 3. 4.

Slice a few incisions into your pieces of chicken before doing anything else. Now get a bowl, combine: paprika, olive oil, pepper, lemon juice, salt, and garlic. Now add in the chicken and place the contents in the fridge for 8 hrs. Grill your chicken until fully done with indirect heat on the side of the grill with the grilling grates oiled. 5. Enjoy.

Easiest Greek Chicken

35

PARSLEY

Pasta Salad

Prep Time: 15 mins Total Time: 2 hrs 30 mins Servings per Recipe: 8 Calories 486 kcal Fat 30.3 g Carbohydrates 35.7g Protein 19.8 g Cholesterol 196 mg Sodium 836 mg

Ingredients 2 (9 oz.) packages cheese tortellini 1/2 C. extra virgin olive oil 1/4 C. lemon juice 1/4 C. red wine vinegar 2 tbsps chopped fresh parsley 1 tsp dried oregano 1/2 tsp salt

6 eggs 1 lb. baby spinach leaves 1 C. crumbled feta cheese 1/2 C. slivered red onion

Directions 1. 2. 3. 4. 5. 6. 7. 8.

36

Boil your pasta in water and salt for 9 mins then remove all the liquids. Get a bowl, mix: salt, olive oil, oregano, lemon juice, pasta, parsley, and vinegar. Stir the contents and then place everything in the fridge for 3 hrs. Get your eggs boiling in water, place a lid on the pot, and shut the heat. Let the eggs stand for 15 mins. Then peel, and cut them into quarters. Take out the bowl in the fridge and add in: onions, eggs, feta, and spinach. Stir everything before serving. Enjoy.

Parsley Pasta Salad

Orzo

Salad II

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 6 Calories 329 kcal Fat 19.6 g Carbohydrates 28.1g Protein 10.9 g Cholesterol 37 mg Sodium 614 mg

Ingredients 1 C. uncooked orzo pasta 1/4 C. pitted green olives 1 C. diced feta cheese 3 tbsps chopped fresh parsley 3 tbsps chopped fresh dill 1 ripe tomato, chopped

1/4 C. virgin olive oil 1/8 C. lemon juice salt and pepper to taste

Directions 1. 2. 3. 4. 5. 6. 7.

Cook your orzo in boiling water with salt for 9 mins. Then remove the liquid and run the pasta under cool water. Now get a bowl, combine: tomato, olive, dill, feta, parsley, and orzo. Get a 2nd bowl, mix: lemon juice pepper, salt, and oil. Combine both bowls and toss everything. Place the mix in the fridge until cold. Enjoy.

Orzo Salad II

37

GREEK

Falafel

Prep Time: 25 mins Total Time: 32 mins Servings per Recipe: 6 Calories 317 kcal Fat 16.8 g Carbohydrates 35.2g Protein 7.2 g Cholesterol 0 mg Sodium 724 mg

Ingredients 1 (19 oz.) can garbanzo beans, rinsed and drained 1 small onion, finely chopped 2 cloves garlic, minced 1 1/2 tbsps chopped fresh cilantro 1 tsp dried parsley 2 tsps ground cumin

1/8 tsp ground turmeric 1/2 tsp baking powder 1 C. fine dry bread crumbs 3/4 tsp salt 1/4 tsp cracked black peppercorns 1 quart vegetable oil for frying

Directions 1. Get a bowl, combine: pepper, onions, salt, garlic, bread crumbs, cilantro, baking powder, parsley, mashed garbanzos, turmeric, and cumin. 2. Form the contents into small balls and make about 20 of them. 3. Deep fry these falafels in hot oil until golden. 4. Enjoy.

38

Greek Falafel

Greek

Puff Pastry Bake II

Prep Time: 4 hrs 15 mins Total Time: 4 hrs 50 mins Servings per Recipe: 4 Calories 515 kcal Fat 32.6 g Carbohydrates 33.6g Protein 22.4 g Cholesterol 101 mg Sodium 524 mg

Ingredients 3 tbsps crushed garlic 1 egg yolk 2 C. chopped fresh spinach 2 boneless skinless chicken breast halves 2 tbsps basil pesto 1/3 C. chopped sun-dried tomatoes

1/4 C. crumbled herbed feta cheese 1 frozen puff pastry sheet, thawed, cut in half

Directions 1. Get a bowl, combine: egg yolks and garlic. 2. Add in the chicken and stir everything and before placing a lid on the bowl, and putting everything in the fridge for 5 hrs. 3. Coat a casserole dish with nonstick spray and then set your oven to 375 degrees before doing anything else. 4. Lay out half of your pastry on a cutting board covered with flour and add half a C. of spinach in the middle. 5. Place a piece of chicken on top of the spinach, then some pesto, half of the tomatoes, and half of feta. 6. Add the rest of the spinach and wrap the chicken with the pastry. 7. Crimp the edges of the pastry with your hands and put the pastry in the casserole dish. 8. Continue this process for all of your pieces of chicken. 9. Cook everything for 37 mins until the chicken is fully done. Shut the heat to the oven and let the contents cool slightly before serving. 10. Enjoy.

Greek Puff Pastry Bake II

39

SOUVLAKI

IV

Prep Time: 15 mins Total Time: 2 hrs 30 mins Servings per Recipe: 6 Calories 268 kcal Fat 16.8 g Carbohydrates 2.6g Protein < 25.5 g Cholesterol 71 mg Sodium 295 mg

Ingredients 1/4 C. olive oil 2 tbsps lemon juice 2 cloves garlic, minced 1 tsp dried oregano 1/2 tsp salt 1 1/2 lbs skinless, boneless chicken breast halves - cut into bite-sized pieces Sauce: 1 (6 oz.) container plain Greek-style

yogurt 1/2 cucumber - peeled, seeded, and grated 1 tbsp olive oil 2 tsps white vinegar 1 clove garlic, minced 1 pinch salt 6 wooden skewers, or as needed

Directions 1. Take your skewers and submerge them in water before doing anything else. 2. Get a bowl, mix: half tsp salt, quarter of a C. of olive oil, chicken, oregano, lemon juice, and 2 cloves of garlic. 3. Place a covering on the bowl and put it all in the fridge for 3 hrs. 4. Get a 2nd bowl, combine: some salt, yogurt, 1 piece of garlic, 1 tbsp of olive oil, and the cucumbers. 5. Place this in the fridge for 3 hrs as well. 6. Stake your chicken on the skewers and then grill them for 9 mins, turn them over and cook for 8 more mins. 7. Top the chicken with the white sauce. 8. Enjoy.

40

Souvlaki IV

Greek Style

Minty Potato Bake

Prep Time: 20 mins Total Time: 1 hr 40 mins Servings per Recipe: 10 Calories 379 kcal Fat 21.3 g Carbohydrates 41g Protein 8g Cholesterol 20 mg Sodium 305 mg

Ingredients 5 lbs potatoes, cut into wedges 6 cloves garlic, minced 3/4 C. olive oil 1 C. water 1/4 C. fresh lemon juice sea salt to taste

ground black pepper to taste 1 1/2 tbsps dried oregano 1 tsp chopped fresh mint 1 (8 oz.) package crumbled feta cheese

Directions 1. Coat a casserole dish with oil and then set your oven to 450 degrees before doing anything else. 2. Get a bowl, mix: pepper, potatoes, salt, garlic, lemon juice, water, and olive oil. Then layer everything in the dish. 3. Cook the contents for 45 mins then top the mix with mint and oregano. 4. Add some water (.5 C.) if the potatoes look too dry and cook everything for 42 more mins. 5. Now add some feta to the dish before letting the contents sit for 10 mins. 6. Enjoy.

Greek Style Minty Potato Bake

41

EASY

Greek Dessert

Prep Time: 10 mins Total Time: 1 hr 30 mins Servings per Recipe: 14 Calories 380 kcal Fat 16.1 g Carbohydrates 53.7g Protein 6g Cholesterol 117 mg Sodium 264 mg

Ingredients 3 C. cake flour 1 tsp baking soda 1/4 tsp salt 6 eggs, separated, egg whites in 1 bowl, yolks in another 2 C. white sugar 1 C. butter, softened

2 tsps grated lemon zest 2 tbsps lemon juice 1 C. plain yogurt

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Get a tube pan and coat it with oil and then set your oven to 350 degrees before doing anything else. 3. Whisk the egg whites until you find them peaking. Then slowly add in sugar (.5 C.) and keep whisking. 4. Get a 2nd bowl and whisk the following until airy: lemon juice, cream butter, lemon zest, 1.5 C. sugar, and the yolks. 5. Add in the egg whites and fill the tube pan with the mix. 6. Cook the contents for 55 mins. Then let the cake sit for 15 mins before slicing it. 7. Enjoy.

44

Easy Greek Dessert

Mediterranean

Dijon Shrimp Salad

Prep Time: 35 mins Total Time: 1 hr 22 mins Servings per Recipe: 6 Calories 802 kcal Fat 45.7 g Carbohydrates 65.8g Protein 33.6 g Cholesterol 185 mg Sodium 3398 mg

Ingredients Dijon Vinaigrette: 1/4 C. rice wine vinegar 2 tbsps Dijon mustard 1 large clove garlic, minced Big pinch of salt Black pepper, to taste 2/3 C. extra-virgin olive oil Pasta Salad: 2 medium zucchini, thinly sliced lengthwise 1 medium yellow pepper, halved lengthwise, seeded 2 tbsps olive oil

Ground black pepper and salt, to taste 1 gallon water 2 tbsps salt 1 lb. medium pasta shells 1 lb. cooked shrimp, halved lengthwise 8 oz. cherry tomatoes, halved 3/4 C. coarsely chopped, pitted Kalamata olives 1 C. crumbled feta cheese 1/2 small red onion, cut into small dice 2 tsps dried oregano

Directions 1. Combine the following in a jar, then shake: pepper, wine vinegar, salt, mustard, and garlic. Coat your bell pepper and zucchini with olive oil (2 tbsps), pepper, and salt, then cook them under the broiler for 6 mins then flip them and broil for 5 more mins. 2. Place them in a bowl after dicing them. 3. Boil your pasta in water and salt for 9 mins then remove all the liquids. 4. Now mix the pasta, veggies, and dressing together in a bowl and stir the mix. Enjoy.

Mediterranean Dijon Shrimp Salad

45

KALAMATA

and Currents Tagine

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 555.7 Fat 14.8g Cholesterol 114.5mg Sodium 461.4mg Carbohydrates 66.2g Protein 39.7g

Ingredients 1 tbsp olive oil 1/4 C. chopped almonds 2 garlic cloves, minced 1 large onion, finely chopped 8 whole boneless skinless chicken thighs 2 tbsp harissa, see appendix 1 1/4 C. water 1 (400 g) cans chickpeas, drained 2 fresh tomatoes

2 tbsp dried currants or 2 tbsp raisins or 2 tbsp raisins 1 tbsp honey 1 tsp ground cumin 1/2 tsp cinnamon 1/2 C. kalamata olive (optional) 3 C. hot cooked couscous or 3 C. cooked rice

Directions 1. Place a tagine or skillet over medium heat. Heat the oil in it. Fry in it the almonds until they become golden brown. Drain them and place them aside. 2. Stir in the onion with garlic and chicken into the pan. Cook them for 8 min. 3. Whisk the harissa paste, water, currants, honey, cumin and cinnamon in a mixing bowl. Stir the mix into the skillet or tagine. 4. Place the tomato with chickpeas and olives on top. Put on the lids and coo them for 22 min over low heat. Serve your stew warm with some rice. 5. Enjoy.

46

Kalamata and Currents Tagine

Minty

Lamb Chops

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 667.9 Fat 57.9g Cholesterol 140.6mg Sodium 112.1mg Carbohydrates 4.1g Protein 31.9g

Ingredients 1/2 C. chopped of fresh mint Chopped of fresh mint, to garnish (optional) 1 tbsp ground coriander 2 tsp minced garlic 1 tsp sweet paprika 1 tsp ground cumin 1 tsp fresh ground black pepper

1/4 tsp cayenne pepper Salt, to taste 1 lemon, juice of 2 tbsp olive oil 8 lamb loin chops or 16 small lamb rib chops

Directions 1. Get a small mixing bowl: mix in it 1/2 C. mint, coriander, garlic, paprika, cumin, black pepper, cayenne pepper, salt, lemon juice, and olive oil. 2. Apply the mix to the loin chops. Place them in a shallow bowl and cover it with a plastic wrap. Place it aside for 2 h 30 min in the fridge. 3. Before you do anything preheat the grill and grease its grates. Place the lamb chops on the grill and cook them for 4 to 6 min on each side. 4. Serve your grilled chops warm. 5. Enjoy.

Minty Lamb Chops

47

ORANGY

Chicken Stew

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 385.8 Fat 7.0g Cholesterol 72.6mg Sodium 680.7mg Carbohydrates 48.0g Protein 31.2g

Ingredients Chicken and Fennel 1 tsp paprika 1/2 tsp ground cumin 1/2 tsp ground coriander 1/2 tsp ground ginger 3/4 tsp sea salt 1/4 tsp black pepper 1 lb boneless skinless chicken breast 1 tbsp olive oil 2 C. fennel, thinly sliced 1 medium red onion, cut into 1 inch chunks 1/4 C. fennel leaves, chopped

1 C. orange juice 1/3 C. fat-free chicken broth 2 tsp cornstarch 1 tbsp water Couscous 1 C. uncooked couscous 2 C. water

Directions 1. Get a small mixing bowl: mix in it the spices with a pinch of salt and pepper. Rub the mix into the chicken breasts. 2. Place a large pan over medium heat. Heat the oil in it. Brown in it the chicken breasts for 6 min on each side. 3. Drain the chicken breasts and place them aside. Stir the onion with fennel into the same pan. Cook them for 8 min while adding a splash of water if needed. 4. Stir a pinch of salt with 2 C. of water in a large saucepan. Cook it until it starts boiling. Stir into it the couscous and put on the lid. 5. Turn off the heat and let it sit for 6 min. use a fork to fluff the couscous and place it aside. 6. Combine the orange juice, broth and the last 1/4 tsp salt in a large saucepan. Cook it until it starts boiling. 48

Orangy Chicken Stew

7. Whisk 1 tbsp of water with cornstarch in a small mixing bowl. Add it to the boiling juice mix. Stir them while cooking until it starts to thicken. 8. Combine in the browned chicken with cooked fennel and onion. Let them cook for an extra 3 min. 9. Serve your chicken breasts stew warm with couscous. 10. Enjoy.

49

CHILI

Squash and Lamb Stew

Prep Time: 25 mins Total Time: 5 hrs 25 mins Servings per Recipe: 4 Calories 553.1 Fat 19.3g Cholesterol 221.9mg Sodium 1051.1mg Carbohydrates 17.0g Protein 74.9g

Ingredients 3 lb packages stewing lamb or 4 garlic cloves, minced 2 onions, thinly sliced 1 tsp ground cumin 1 tsp paprika 1/2 tsp ground ginger 1/2 tsp cinnamon 1/2 tsp allspice 1/2 tsp salt 1/2 tsp hot red chili pepper flakes or

1/4 tsp cayenne pepper 2 C. small chunks carrots 3 C. large chunks of peeled squash or 3 C. potatoes 1 (10 oz) cans condensed chicken broth or 1 C. chicken bouillon 1/2 C. pitted green olives (optional) 1 (19 oz) cans chickpeas, drained and rinsed (optional)

Directions 1. Get rid of the excess fat from the lamb meat. 2. Stir all the ingredients except for the chickpeas into a slow cooker. Put on the lid and let them cook for 9 h. 3. Once the time is up, add the chickpeas to the stew. Put on the lid and let it cook for an extra 20 min. serve it warm. 4. Enjoy.

50

Chili Squash and Lamb Stew

Stuffed

Bell Pepper Caps

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 5 Calories 537.2 Fat 24.1g Cholesterol 66.3mg Sodium 597.7mg Carbohydrates 55.1g Protein 23.4g

Ingredients 5 large red bell peppers or 5 large green bell peppers 1 1/2 C. short grain brown rice, cooked 1 lb ground lamb 1/2 tsp salt 3 garlic cloves, minced 2 tbsp lemon juice 1/4 C. of fresh mint, finely chopped

1 tsp ground cinnamon 1 tsp ground cumin 1/4 tsp cayenne pepper 2 C. chicken broth

Directions 1. Remove the tops of the bell peppers and place them aside. Clean the peppers and discard the seeds. 2. Place the peppers in a pot and cover them with water. Cook them until the water start boiling. 3. Put on the lid and let them cook for 6 min over low medium heat. Remove the peppers from the water and place them aside to dry. 4. Place a large pan over medium heat cook in it the garlic with lamb for 8 min. 5. Turn off the heat then stir in the lemon juice, mint, spices, cooked rice and 3/4 C. of the broth. 6. Spoon the mix into the peppers and place their caps on top. Pour the remaining broth in a large saucepan. 7. Place in it the stuffed peppers. Cook them until the start boiling. Lower the heat and put on the lid. 8. Cook the stuffed peppers for 18 to 22 min. serve your stuffed peppers warm. 9. Enjoy. Stuffed Bell Pepper Caps

51

HERBED

Potato Fritters

Prep Time: 45 mins Total Time: 1 hr 10 mins Servings per Recipe: 16 Calories 46.4 Fat 0.3g Cholesterol 1.0mg Sodium 305.5mg Carbohydrates 9.8g Protein 1.1g

Ingredients 4 C. mashed potatoes, warm and plain 3 garlic cloves, mashed or 3 garlic, pressed 1/2 C. scallion, cut lengthwise and sliced thinly 1/2 C. fresh flat leaf parsley, chopped finely

1 -2 tsp salt 1 tsp fresh ground black pepper Flour, for dusting Oil, for shallow frying

Directions 1. Get a large mixing bowl: stir in it the mashed potato with garlic, scallion, parsley, pepper and salt. 2. Shape the mix into 16 fritters then dust them with flour. 3. Place a large skillet over medium heat and heat in it a splash of oil. Cook in it the patties until they become golden brown on each side. 4. Serve your potato patties warm or cold. 5. Enjoy.

54

Herbed Potato Fritters

Saucy

Seared Tuna

Prep Time: 5 mins Total Time: 13 mins Servings per Recipe: 4 Calories 363.2 Fat 21.0g Cholesterol 79.9mg Sodium 254.2mg Carbohydrates 1.5g Protein 40.0g

Ingredients 4 (6 oz) tuna steaks 1/2 tsp ground cumin 1 tsp paprika 1 tsp turmeric 1/4 tsp ground aniseed 1/2 tsp ground ginger 1/8-1/4 tsp ground cinnamon 1/4 tsp red pepper flakes

1/4 tsp salt 1/4 tsp pepper 1 tbsp fresh lemon juice 2 tbsp extra virgin olive oil, divided 2 tbsp butter, melted 4 tbsp ground fresh coriander

Directions 1. Get a small mixing bowl: mix in it the cumin, paprika, turmeric, anise, ginger, cinnamon, pepper flakes, salt, pepper, and lemon juice. 2. Brush the tuna steaks with 1 tbsp of olive oil then massage the spice mix into them. 3. Place a heavy large pan over medium high heat. Heat the remaining oil in it. Cook in it the tuna steaks for 1 to 2 min on each side. 4. Pour the melted butter all over the steaks then serve them right away. 5. Enjoy.

Saucy Seared Tuna

55

BALSAMIC

Carrots

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 2 Calories 163.5 Fat 13.7g Cholesterol 0.0mg Sodium 123.0mg Carbohydrates 10.8g Protein 0.7g

Ingredients 1 C. carrots, peeled and chopped or 1 C. baby carrots 2 tbsp olive oil or 2 tbsp clarified butter 1 tsp balsamic vinegar 1 pinch salt 1 pinch black pepper 1 tsp honey

1/4 lemon, juice of 1 pinch cinnamon

Directions 1. Place the carrots in a microwave safe bowl with 1 tbsp of water. Microwave it for 6 min. 2. Get a large shallow bowl: whisk in it the rest of the ingredients. Add the carrots and stir them well. 3. Serve your balsamic carrots. 4. Enjoy.

56

Balsamic Carrots

Cracked

Potato Roast

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 3 Calories 296.4 Fat 6.4g Cholesterol 0.0mg Sodium 407.9mg Carbohydrates 55.0g Protein 6.5g

Ingredients 2 lbs potatoes, suitable for roasting For The Spice Paste 4 fresh garlic cloves, minced 1 tsp ground cumin 1/2 tsp salt

1/2 tsp cracked black pepper (not ground) 2 tsp lemon juice 4 tsp olive oil

Directions 1. 2. 3. 4. 5.

Get a small mixing bowl: mix in it the spice paste mix. Place a piece of plastic over the bowl to cover it. Place it aside to sit for 1 h 15 min. Discard the skin of the potato then cut them into quarters. Place a large saucepan of water over medium heat. Cook it until it starts boiling. Add the potato and cook it for 7 min. drain the potato in a colander then place it in a roasting pan. 6. Add the spices mix and stir them well. 7. Place the potato pan in the oven and cook it for 32 min. serve it warm. 8. Enjoy.

Cracked Potato Roast

57

SWEET

and Zesty Chicken Stew

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 8 Calories 312.3 Fat 7.2g Cholesterol 76.8mg Sodium 206.1mg Carbohydrates 30.7g Protein 30.5g

Ingredients 1/4 C. fresh lemon juice 2 tbsp honey 2 garlic cloves, crushed 1 tsp ground turmeric 1 tsp ground cumin 1 tsp ground cinnamon 1/4 tsp cayenne pepper 8 large skinless chicken breasts 8 wedges preserved lemons 1 1/2 C. chicken stock 1/3 C. slivered almonds

2 tsp olive oil 1 small yellow onion, halved, finely chopped 1 small red Chile, deseeded, finely chopped 1 C. couscous 1/3 C. currants 1/3 C. fresh coriander leaves, firmly packed

Directions 1. Get a casserole dish: mix in it the lemon juice, honey, garlic. Turmeric, cumin, cinnamon and cayenne pepper. 2. Place the chicken in the casserole and coat it with the mix. Cover it with a plastic wrap and place it in the fridge for 3 to 8 h. 3. Before you do anything preheat the oven to 360 F. 4. Drain the chicken from the marinade and reserve it. Place the chicken in a roasting pan and place the preserved lemon on it. 5. Place it in the oven to cook for 22 min. 6. Pour 1/2 C. of stock with the reserved marinade in a large pan. Cook them until they start boiling. Keeps it boiling for 6 min until it thickens? 7. Place a small skillet over medium heat. Toast in it the almonds for 3 min. place them aside. 8. Heat the oil in the same pan then cook in it the onion with chili for 3 min. 9. Stir in the rest of the stock then cook them until they start boiling. 58

Sweet and Zesty Chicken Stew

10. Turn off the heat and combine in the couscous. Put on the lid and let it sit for 6 min. 11. Fluff the couscous with a fork then pour the thick marinade on it. Stir in the almonds and currants. Cook them for 3 min over low heat. 12. Turn off the heat then serve your couscous warm with the roasted chicken. 13. Enjoy.

59

TIPSY

Mango Shanks

Prep Time: 15 mins Total Time: 5 hrs 15 mins Servings per Recipe: 4 Calories 847.3 Fat 41.3g Cholesterol 242.7mg Sodium 1374.8mg Carbohydrates 39.3g Protein 73.8g

Ingredients 4 lamb shanks 2 tbsp olive oil, divided use 1 onion, chopped finely 5 garlic cloves, crushed 1 tbsp cumin 2 tsp ground coriander 2 tsp cinnamon 3/4 tsp cayenne pepper 1 tsp grated fresh ginger 1/2 C. white wine

4 C. water 4 tsp instant chicken bouillon granules 1 tbsp tomato paste 4 tbsp honey 2 tbsp hot mango chutney 10 dried apricots, chopped finely 1 1/2 tbsp corn flour

Directions 1. Place a large skillet over medium heat. Heat 1 tbsp of oil in it. Brown in it the lamb shanks on both sides. 2. Place a large saucepan over medium heat. Heat the rest of oil in it. Add the garlic with onion and cook them for 3 min. 3. Stir in the cumin, coriander, cinnamon, cayenne and ginger. Cook them for 1 min. 4. Combine in the wine, water, stock granules, paste, honey and chutney. Cook them until they start boiling. 5. Stir in the lamb shanks a put on the lid. Lower the heat and cook them for 4 h on low while adding water if needed. 6. Stir in the apricots then cook them for an extra 12 min. 7. Whisk the corn flour with some water in a small bowl. Add it the pot and stir it gently. 8. Cook the stew until the broth thickens. Serve it warm. 9. Enjoy 60

Tipsy Mango Shanks

Beef Bites

with Orangy Lentils Casserole

Prep Time: 1 hr Total Time: 2 hrs Servings per Recipe: 6 Calories 796.4 Fat 36.3g Cholesterol 133.8mg Sodium 202.1mg Carbohydrates 81.7g Protein 40.6g

Ingredients Meatballs 2 lbs minced beef 1 garlic clove, peeled & crushed 1 tsp ground cumin 1 tsp ground coriander 1 tsp cinnamon 1 large white onion, peeled & finely diced 1 egg, beaten 2 oz flour Salt & pepper 2 tbsp olive oil Lentils 1 tbsp olive oil 1 garlic clove, peeled & crushed 1 white onion, peeled & diced 2 tsp ground cumin 2 tsp ground coriander 1 tsp cayenne pepper

4 oz split red lentils 16 oz chopped tomatoes 1 pint vegetable stock 1 cinnamon stick 8 oz no-soak whole dried apricots 1 lb cherry tomatoes, on the vine Caramelised Vegetable Accompaniment 2 tbsp olive oil 2 fennel bulbs, sliced, keep the fronds 2 white onions, peeled & quartered 4 carrots, peeled & cut into 1-inch chunks 2 oz brown sugar 3 fluid oz vegetable stock 1 orange, juice and zest of, grated Salt & pepper Fennel bulb, green fronds from 1 tsp fennel seed (optional)

Directions 1. Before you do anything preheat the oven to 360 F. 2. To prepare the meatballs: 3. Get a large mixing bowl: combine in it the garlic, cumin, coriander and cinnamon, salt & pepper. 4. Combine in the spices with onion and beaten egg. Stir them well. Shape the mix into small sized meatballs and place them on a lined baking sheet. 5. Place a large skillet over medium heat. Heat the oil in it. Cook in it the meatballs until they Beef Bites with Orangy Lentils Casserole

61

become golden brown. Place them aside. 6. To prepare the lentils: 7. Place a large skillet over medium heat. Heat the oil in it. Sauté in it the onion with garlic for 3 min. 8. Stir in the spices with lentils and cook them for 1 min. 9. Combine in the tinned tomatoes, vegetable stock, cinnamon stick & the dried apricots. Let them cook for an extra 3 min. 10. Spoon the mix into a casserole dish then laid the meatballs on top with the cherry tomatoes. Cover the dish with a piece of foil. 11. Place the casserole in the oven and cook it for 65 min. discard the foil and cook it for another 10 min. 12. Place a large skillet over medium heat. Heat the oil in it. Sauté in it the onion with carrots and fennel bulb. 13. Cook them for 1 min. combine in the brown sugar then cook them over high heat until the sugar dissolves. 14. Lower the heat and stir in the stock. Put on the lid let them cook for 32 min. 15. Once the time is up, stir in the orange juice and cook them for 6 min uncovered. 16. Serve it with the lentils casserole warm. 17. Enjoy.

62

Southern

Italian Chicken

Prep Time: 15 mins Total Time: 9 hrs 15 mins Servings per Recipe: 6 Calories 402 kcal Fat 22.4 g Carbohydrates 16.5g Protein 31.2 g Cholesterol 97 mg Sodium 308 mg

Ingredients 3 cloves garlic, minced 1/3 C. pitted prunes, halved 8 small green olives 2 tbsps capers, with liquid 2 tbsps olive oil 2 tbsps red wine vinegar 2 bay leaves 1 tbsp dried oregano

salt and pepper to taste 1 (3 lb) whole chicken, skin removed and cut into pieces 1/4 C. packed brown sugar 1/4 C. dry white wine 1 tbsp diced fresh parsley, for garnish

Directions 1. Get a bowl, combine: pepper, garlic, salt, prunes, oregano, olives, bay leaves, capers, vinegar, and olive oil. 2. Layer this mix in the bottom of casserole dish then layer the chicken on top. Stir everything then place a covering of plastic around the dish. 3. Put everything in the fridge for 8 hrs. 4. Now set your oven to 350 degrees before doing anything else. 5. Once the oven is hot pour the wine and the brown sugar around the chicken and begin to cook everything in the oven for 65 mins. 6. Baste the meat with the surrounding sauce at least 5 times. 7. When serving the dish top everything with the sauce and drippings and also some fresh parsley. 8. Enjoy.

Southern Italian Chicken

63

ROAST

Beef Sandwiches

Prep Time: 10 mins Total Time: 6 hrs 10 mins Servings per Recipe: 6 Calories 557 kcal Fat 28.8 g Carbohydrates 38.4g Protein 31.9 g Cholesterol 103 mg Sodium 4233 mg

Ingredients 3 lbs beef chuck roast 3 (1 oz.) packages dry Italian salad dressing mix 1 C. water

1 (16 oz.) jar pepperoncini peppers 8 hamburger buns, split

Directions 1. 2. 3. 4. 5. 6. 7.

66

Place your chuck in the crock of a slow cooker and top the meat with the dressing mix. Now add the water and place a lid on the slow cooker. Cook the meat for 6 hrs with a high level of heat. At the fifth hour remove the meat and shred it into pieces. The meat should easily shred if not add it back to the crock pot. After shredding the meat combine in the peppers and some of the juice. Enjoy with the buns.

Roast Beef Sandwiches

Tortellini

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 400 kcal Fat 19.7 g Carbohydrates 43.9g Protein 14.8 g Cholesterol 79 mg Sodium 885 mg

Ingredients 1 (16 oz.) package cheese tortellini 1 (14.5 oz.) can diced tomatoes with garlic and onion 1 C. diced fresh spinach 1/2 tsp salt 1/4 tsp pepper 1 1/2 tsps dried basil 1 tsp minced garlic

2 tbsps all-purpose flour 3/4 C. milk 3/4 C. heavy cream 1/4 C. grated Parmesan cheese

Directions 1. Boil your pasta in water and salt for 9 mins then remove the liquids. 2. At the same time heat and stir the following in a large pot: garlic, tomatoes, basil, spinach, pepper and salt. 3. Once the mix begins to simmer add in a mix of cream, milk, and flour. 4. Stir the mix until everything is smooth then add the parmesan and set the heat to low. 5. Let the mix gently boil for 4 mins then add in your pasta to the sauce after it has cooked. 6. Stir everything. 7. Enjoy.

Tortellini

67

ITALIAN

Baked Turkey-Loaf

Prep Time: 10 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 163 kcal Fat 7g Carbohydrates 8.1g Protein 17.8 g Cholesterol 87 mg Sodium 651 mg

Ingredients cooking spray 1 lb ground turkey 1 egg 1/4 C. Italian seasoned bread crumbs 1 tsp Italian seasoning 1/2 clove garlic, minced

1/2 tsp ground black pepper, or to taste 1/4 tsp salt, or to taste 2 C. tomato sauce, divided

Directions 1. Coat a casserole dish with nonstick spray then set your oven to 400 degrees before doing anything else. 2. Get a bowl, combine: salt, turkey, black pepper, egg, garlic, bread crumbs, and Italian seasoning. 3. Form the mix into a loaf and place it in the casserole dish. 4. Cook the loaf in the oven for 45 mins then top with 1/2 of the tomato sauce. 5. Let the loaf keep cooking for 12 more mins until it is fully done. 6. Then leave the meat to sit for 15 mins. 7. As the loaf cools get the rest of the tomato sauce hot. 8. When serving your loaf top it liberally with the tomato sauce. 9. Enjoy.

68

Italian Baked Turkey-Loaf

Restaurant Style Primavera

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 8 Calories 477 kcal Fat 21.8 g Carbohydrates 50.1g Protein 20.5 g Cholesterol 38 mg Sodium 621 mg

Ingredients 1 (16 oz.) package uncooked farfalle pasta 1 lb hot Italian turkey sausage, cut into 1/2 inch slices 1/2 C. olive oil, divided 4 cloves garlic, diced 1/2 onion, diced 2 small zucchini, diced 2 small yellow squash, diced

6 roma (plum) tomatoes, diced 1 green bell pepper, diced 20 leaves fresh basil 2 tsps chicken bouillon granules 1/2 tsp red pepper flakes 1/2 C. grated Parmesan cheese

Directions 1. Cook your pasta in water and salt for 9 mins then remove all the liquids. 2. Stir fry your sausage until fully done then remove it from the pan. 3. Now begin to stir fry your onions and garlic until the mix is hot then add in: basil, zucchini, bell peppers, squash, and tomatoes. 4. Stir the mix then add in the bouillon and evenly mix it in. 5. Once the bouillon has been added. 6. Combine in the red pepper and the rest of the oil. 7. Keep cooking the mix for 12 more mins then stir in the cheese, sausage, and pasta. 8. Let everything get hot for 7 mins. 9. Enjoy.

Restaurant Style Primavera

69

AUTHENTIC

Italian Tetrazzini

Prep Time: 25 mins Total Time: 50 mins Servings per Recipe: 6 Calories 604 kcal Fat 26.4 g Carbohydrates 52.1g Protein 38.9 g Cholesterol 113 mg Sodium 914 mg

Ingredients 2 (8 oz.) packages angel hair pasta 1/4 C. butter 2/3 C. sliced onion 1/4 C. all-purpose flour 2 C. milk 1 tsp salt 1/4 tsp ground white pepper 1/2 tsp poultry seasoning

1/4 tsp ground mustard 1 C. shredded sharp Cheddar cheese, divided 2 tbsps diced pimento peppers (optional) 1 (4.5 oz.) can sliced mushrooms 1 lb cooked turkey, sliced

Directions 1. Set your oven to 400 degrees before doing anything else. 2. Boil your pasta in water and salt for 6 mins then remove all the liquids. 3. Now begin to stir fry your onions, in butter, until they are soft then add the flour and milk slowly. Stir the mix until it is all smooth then add: the mustard, salt, poultry seasoning, and pepper. Let the mix heat until it becomes thick. Then continue to stir as the mix cooks. Once everything is thick shut the heat and add in your pimento and 2/3 C. of cheese. 4. Let the mix cook until the cheese is melted then add in your mushrooms. 5. Get a casserole dish and layer your pasta in the bottom of it then place some turkey and cover everything with the cheese sauce. 6. Continue laying in this manner until all the ingredients have been used up. Now top the layers with the rest of the cheese which should be about 1/3 of a C. Cook the contents in the oven for 30 mins. 7. Enjoy.

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Authentic Italian Tetrazzini

Authentic

Calamari

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 1019 kcal Fat 65.6 g Carbohydrates 141.7g Protein 65.6 g Cholesterol 1479 mg Sodium 11549 mg

Ingredients 12 calamari tubes, cleaned and dried 2 green onions, finely diced 6 cloves garlic, minced 1/2 lb diced cooked shrimp meat 1/2 lb cooked crabmeat, diced 1 tbsp lemon juice 3/4 C. butter 12 oz. cream cheese, cut into cubes

2 cloves garlic, minced 3 C. milk 10 oz. freshly grated Parmesan cheese 1 pinch ground black pepper 3/4 C. freshly grated Romano cheese 1 (8 oz.) package linguine pasta

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: lemon juice, onions, crabmeat, 6 pieces of garlic, and shrimp. 3. Divide this mix amongst your tubes of squid then stake the tubes closed with a toothpick. Place everything into a casserole dish. 4. Begin to heat and stir 2 cloves of garlic and cream cheese in butter until the cheese is melted. 5. Slowly add in your milk and keep stirring until all the milk is hot and everything is smooth. 6. Now add the pepper and parmesan. Top the contents of the casserole dish with this mix. Then add 2 tbsp of Romano over everything. 7. Cook the mix in the oven until the cheese has melted and is browned. At the same time begin to boil your pasta in water and salt for 9 mins then remove the liquid. 8. Serve the calamad over the pasta with a liber amount of sauce. Enjoy.

Authentic Calamari

71

LEMON

Pesto Fish

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 917 kcal Fat 67.4 g Carbohydrates 112.7g Protein 62.6 g Cholesterol 1164 mg Sodium 851 mg

Ingredients 2 lbs salmon fillets, de-boned 2 lemons 1 1/2 C. pesto

1/2 C. white wine

Directions 1. Coat a baking pan with oil then lay your pieces of fish in it with the skin of the fish facing downwards. 2. Coat the fish with the juice of one freshly squeezed lemon then top everything with the wine. 3. Let the fish sit in the dish for 20 mins. 4. Now get your oven's broiler hot before doing anything else. 5. Lay your pesto over the pieces of fish evenly and cook everything under the broiler. 6. For every 1 inch of thickness in your fish. Broil it for 9 mins. 7. Now take out the fish from the oven and top them with the juice of a 2nd freshly squeezed lemon. 8. Cut the rest of the lemon into thin pieces and layer them over the fish. 9. Enjoy.

72

Lemon Pesto Fish

Northern

California Cioppino (Mussel and Clam Italian Stew)

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 13 Calories 318 kcal Fat 12.9 g Carbohydrates 9.3g Protein 34.9 g Cholesterol 164 mg Sodium 755 mg

Ingredients 3/4 C. butter 2 onions, diced 2 cloves garlic, minced 1 bunch fresh parsley, diced 2 (14.5 oz.) cans stewed tomatoes 2 (14.5 oz.) cans chicken broth 2 bay leaves 1 tbsp dried basil 1/2 tsp dried thyme 1/2 tsp dried oregano

1 C. water 1 1/2 C. white wine 1 1/2 lbs large shrimp - peeled and deveined 1 1/2 lbs bay scallops 18 small clams 18 mussels, cleaned and debearded 1 1/2 C. crabmeat 1 1/2 lbs cod fillets, cubed

Directions 1. Stir fry your parsley, garlic, and onions, in butter, in a large pot. 2. Cook the mix until the onions are tender. Now combine in the tomatoes, wine, broth, water, bay leaves, thyme, basil, and oregano. 3. Place a lid on the pot and let the mix gently boil for 35 mins. 4. Now add in the crab, shrimp, mussels, clams, and scallops. 5. Stir the mix then add in the fish. Get everything boiling then place the lid back on the pot and let the contents cook for 9 more mins until the clams open. Divide the mix between bowls then top each with bread. 6. Enjoy.

Northern California Cioppino

73

CLASSICAL

Fettuccine

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 651 kcal Fat 28.5 g Carbohydrates 52.2g Protein 43.8 g Cholesterol 266 mg Sodium 357 mg

Ingredients 8 oz. dry fettuccine pasta 3 cloves garlic 1/2 sweet onion, cut into wedges 3 tbsps fresh oregano leaves 4 tbsps olive oil 4 medium tomatoes, diced 3 tbsps diced fresh basil salt and pepper to taste

1 C. spinach leaves 1 lb cooked shrimp - peeled and deveined 8 oz. fresh mozzarella cheese, diced

Directions 1. Cook your pasta in water and salt for 9 mins then remove all the liquids. 2. Pulse the following a few times with a food processor: oregano, onion, and garlic. 3. Once the mix is minced begin to stir fry it in olive oil until everything is browned then add in: the pepper, tomatoes, salt, and basil. 4. Let the mix cook for 7 mins. 5. Now add in the spinach to the mix and let everything wilt then combine in the shrimp. 6. Get everything hot then add in the pasta and the mozzarella and stir the mix. 7. Enjoy.

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Classical Fettuccine

Plum Tomato

and Olive Filets

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 282 kcal Fat 15.4 g Carbohydrates 8.2g Protein 24.4 g Cholesterol 63 mg Sodium 777 mg

Ingredients 5 roma (plum) tomatoes 2 tbsps extra virgin olive oil 1/2 Spanish onion, diced 2 cloves garlic, diced 1 pinch Italian seasoning 24 kalamata olives, pitted and diced 1/4 C. white wine 1/4 C. capers

1 tsp fresh lemon juice 6 leaves fresh basil, diced 3 tbsps freshly grated Parmesan cheese 1 lb flounder fillets 6 leaves fresh basil, torn

Directions 1. Set your oven to 425 degrees before doing anything else. 2. Get a large pot of water boiling. 3. Once the water is boiling add in your tomatoes and let the tomatoes sit in the water for 10 secs then remove them to a bowl of water and ice. 4. Once the tomatoes have cooled remove the skins and dice them. 5. Now begin to stir fry your onions in olive oil for 7 mins then add in the Italian seasoning, tomatoes, and garlic. 6. Let the mix cook for 9 mins then combine in: 1/2 of the basil, olives, lemon juice, wine, and capers. 7. Set the heat to low then mix in the parmesan. 8. Let the contents cook for 17 mins with a low heat. 9. Now place your fish in a casserole dish, pour in the sauce, add the rest of the basil, and put everything in the oven for 14 mins. 10. Enjoy.

Plum Tomato and Olive Filets

77

PINK

and Green Italian Pasta

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 512 kcal Fat 22.6 g Carbohydrates 49.4g Protein 28.9 g Cholesterol 66 mg Sodium 1065 mg

Ingredients 8 oz. dry fettuccine pasta 1/4 C. butter 1 C. milk 1 tbsp all-purpose flour 1 C. freshly grated Parmesan cheese 1/2 lb smoked salmon, diced

1 C. diced fresh spinach 2 tbsps capers 1/4 C. diced sun-dried tomatoes 1/2 C. diced fresh oregano

Directions 1. Boil your pasta in water and salt for 9 mins then remove all the liquid. 2. Begin to stir and heat your milk and butter in a large pot then once it is hot add in the flour and get everything thick. 3. Slowly add in the parmesan and continue heating it until the cheese melts. 4. Break the fish into the parmesan mix then add: the oregano, spinach, sun-dried tomatoes, and capers. 5. Let the mix simmer for 5 mins while stirring. 6. Lay your pasta on a serving plate then liberally top it with the buttery sauce. 7. Enjoy.

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Pink and Green Italian Pasta

Shakshouka

(Eggs and Tomato Skillet)

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 209 kcal Fat 15 g Carbohydrates 12.9g Protein 7.8 g Cholesterol 164 mg Sodium 654 mg

Ingredients 3 tbsp olive oil 1 1/3 C chopped onion 1 C thinly sliced bell peppers, any color 2 cloves garlic, minced, or to taste 2 1/2 C chopped tomatoes 1 tsp ground cumin 1 tsp paprika 1 tsp salt

1 hot chile pepper, seeded and finely chopped, or to taste 4 eggs

Directions 1. Place a large pan over medium heat and heat the oil in it. Sauté in it the onion, bell peppers, and garlic for 6 min. 2. Toss the tomatoes, cumin, paprika, salt, and chile pepper in a large mixing bowl. Add it to the pan and cook them for 12 min over low heat. 3. Use the back of the spoon to make small spaces in the tomato mix for the eggs then crack the eggs in them. Keep the heat on low and cook them for 6 min. 4. Once the time is up, serve you breakfast skillet warm. 5. Enjoy.

Shakshouka

79

MINTY

Bulgur Soup

Prep Time: 10 mins Total Time: 56 mins Servings per Recipe: 4 Calories 283 kcal Fat 7.8 g Carbohydrates 42.7g Protein 12.2 g Cholesterol 0 mg Sodium 94 mg

Ingredients 2 tbsp olive oil, or more to taste 1 onion, finely chopped Salt to taste 1 tsp ground cayenne pepper 1 tbsp tomato paste 8 C water

3/4 C red lentils 1/4 C white rice 1/4 C fine bulgur 1 clove garlic, minced (optional) 2 tsp crushed dried mint

Directions 1. Place a large pot on medium heat. Add the oil and heat. Stir in it the salt with onion and cook them for 6 min. 2. Lower the heat and stir in the cayenne pepper then cook them for 40 sec. 3. Add the tomato pasta with water and stir them well. Turn the heat up to high then add the lentils, rice, bulgur, garlic, and mint. 4. Cook them until they start boiling then low heat. Put on a partial cover and let them cook for 40 while stirring from time to time. Serve your soup warm. 5. Enjoy.

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Minty Bulgur Soup

Vegan

Lentil Meatball

Prep Time: 25 mins Total Time: 45 mins Servings per Recipe: 7 Calories 208 kcal Fat 6.8 g Carbohydrates 29.2g Protein 9.6 g Cholesterol 0 mg Sodium 372 mg

Ingredients 1 3/4 C water 1 C red lentil 3/4 C fine bulgur (cracked wheat) 3 tbsp olive oil 7 spring onions, finely chopped, or more to taste 1 1/2 tbsp tomato paste 1/2 bunch parsley, minced

1/2 lemon, juiced 1 1/2 tsp red pepper flakes 1 tsp ground cumin 1 tsp salt

Directions 1. Stir the lentils with water in a large saucepan. Place it over medium heat and cook it until it starts boiling. Low the heat and cook it for 12 min. 2. Add the bulgur and turn off the heat right away. Put on the lid and let them sit for 6 min. 3. Place a large pan over medium heat. Heat the oil in it. Add the onion and cook it for 4 min. mix in the tomato paste and cook them for another 4 min. 4. Stir in the lentils and bulgur mix then transfer them to a large mixing bowl. Add the parsley, lemon juice, red pepper flakes, cumin, and salt. 5. Mix them with your hands well then shape the mix into small bite size pieces. Serve them with your favorite toppings. 6. Enjoy.

Vegan Lentil Meatball

81

NUTTY

Turkish Sweets

Prep Time: 20 mins Total Time: 3 hrs 30 mins Servings per Recipe: 12 Calories 302 kcal Fat 3.5 g Carbohydrates 66.1g Protein 3.2 g Cholesterol 0 mg Sodium 42 mg

Ingredients 1 1/2 C water 3 C granulated sugars 3 tbsp light corn syrup 1/2 C orange juice 3 tbsp orange zest 3 (.25 oz) envelopes unflavored gelatin

3/4 C cornstarch 1/2 C cold water 1 tbsp vanilla extract 3/4 C chopped pistachio nuts Confectioners' sugar for dusting

Directions 1. Stir 1 1/2 C water, sugar, and corn syrup in a medium saucepan then place over medium heat. Cook them until they start boiling while stirring all the time until the mix reaches 240 f. 2. Mix in the orange juice, orange zest, and gelatin in a mixing bowl. Place it aside. 3. Stir cornstarch with 1/2 C cold water in a mixing bowl then add it to the hot syrup mix. Turn on the heat to medium low and cook them while stirring gently until the mix thickens. 4. Turn off the heat and add the orange juice mix with pistachios, and vanilla. Sprinkle some confectioner sugar in the bottom of an 8inches baking pan. 5. Pour the syrup mix into it and place it in dark and cold area to lose heat and sit for 3 h 30 min. 6. Top the sweets pan with some confectioner sugar to cover its top then slice it into dices and dust them again with some confectioner sugar then serve them or store them. 7. Enjoy.

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Nutty Turkish Sweets

Turkish

Yogurt Bread

Prep Time: 30 mins Total Time: 4 hrs Servings per Recipe: 4 Calories 505 kcal Fat 3.8 g Carbohydrates 100.2g Protein 15.1 g Cholesterol 6 mg Sodium 1766 mg

Ingredients 1 (.25 oz) package active dry yeast 1 tbsp white sugar 1 tbsp salt 1 1/2 C warm water (110 degrees F/45 degrees C)

1/2 C Greek-style yogurt 4 C all-purpose flour

Directions 1. Stir the warm water with yeast, sugar, and salt in a small bowl. 2. Combine the water mix with yogurt and flour in a large mixing bowl then knead the mix until you get soft dough. 3. Sprinkle some flour on a working surface and shape the dough on it into a ball. Place a wet towel on it and let it rest for 3 h 10 min. 4. Shape the dough into 4 pieces and flatten each one of them in a round shape. Place them on lined up baking sheet and cover them with a wet towel then let them rise for 16 min. 5. Place a large griddle pan over medium heat and heat it. Place a piece of round dough in the griddle and cook it for 1 to 2 min on each side or until is done. 6. Repeat the process with the rest of the dough loaves. Serve your bread loaves warm. 7. Enjoy.

Turkish Yogurt Bread

83

GARLICKY

Cream Dip

Prep Time: 15 mins Total Time: 8 hrs 15 mins Servings per Recipe: 8 Calories 92 kcal Fat 5.9 g Carbohydrates 5.7g Protein 4.5 g Cholesterol 19 mg Sodium 88 mg

Ingredients 1 (16 oz) container plain yogurt 5 cloves garlic 1 pinch salt 1 bunch fresh dill, chopped 1 bunch fresh parsley, chopped

1 (4 oz) package cream cheese, softened (optional) 2 mint leaves, for garnish

Directions 1. Get a mixing bowl: place a colander or sieve on top of it then cover it with piece of cheesecloth making two layers of them. 2. Pour the yogurt into the colander and cover it with a piece of plastic. Let it sit for 9 h. 3. Once the time is up, pour the strained yogurt into a medium mixing bowl. 4. Combine the salt with garlic in a mortar and press them until you get a smooth paste. Add it to the strained yogurt with the dill, parsley, and cream cheese. 5. Scoop the yogurt dip into a serving plate or bowl then serve it with a swirl of olive oil. 6. Enjoy.

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Garlicky Cream Dip

Wedding

Lentils Soup

Prep Time: 10 mins Total Time: 1 hr 25 mins Servings per Recipe: 4 Calories 442 kcal Fat 14 g Carbohydrates 64.2g Protein 18.7 g Cholesterol 31 mg Sodium 1080 mg

Ingredients 1/4 C butter 2 onions, finely chopped 1 tsp paprika 1 C red lentil 1/2 C fine bulgur 2 tbsp tomato paste 8 C vegetable stocks

1/8 tsp cayenne pepper 1 tbsp dried mint leaves 4 slices lemon 1/2 tsp chopped fresh mint

Directions 1. Place a large a large pot over low heat. Heat the butter in it. Add the onion and cook it for 16 min. 2. Add the paprika, lentils, and bulgur, tomato paste, vegetable stock, and cayenne pepper. Cook them until they start boiling. Lower the heat and put on the lid. 3. Keep cooking the soup for 1 h. crush the mint leaves and add them to the soup with then turn off the heat. Serve your soup warm. 4. Enjoy.

Wedding Lentils Soup

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NUTTY

Chicken Stew

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 10 Calories 691 kcal Fat 53.4 g Carbohydrates 14.1g Protein 41.2 g Cholesterol 136 mg Sodium 754 mg

Ingredients 1 (4 lb) chicken, cut into pieces 1 medium whole potato, peeled 1 small whole onion, peeled 1 small whole carrot, peeled 4 C water 1 1/2 tsp salt 2 (1 inch thick) slices stale French bread, crusts removed

14 oz walnuts, ground 2 cloves garlic, crushed 2 tsp ground red pepper 1 tsp salt

Directions 1. Place a pot over medium heat. Stir in it the chicken, potato, onion and carrot then cover them with the water. Cook them until they start boiling while removing the foam that rises on top. 2. Add 1 1/2 tsp salt then lower the heat and cook them for 1 h with the lid on. Once the time is up, drain the chicken and veggies mix then place the broth aside for later use. 3. Allow the chicken to lose heat slightly then remove the bones with skin and discard them. Cut the chicken into small bite size pieces. 4. Place the bread slices in a mixing bowl and cover them with some of the reserved both. Let them sit for 3 to 5 min then squeeze them dry. 5. Transfer the squeezed bread to a large mixing bowl with the ground walnuts, garlic, red pepper, and 1 tsp salt then combine them well. 6. Spoon the mix into a piece of cheesecloth and tie it then press it with your hands to remove the walnut oil from it into a large bowl. 7. Transfer the squeezed walnut mix to a large mixing bowl then adds to it 1 C of the reserved broth gradually while whisking all the time. 8. Toss the chicken pieces with 3 tbsp of the walnuts mix then place it on a serving deep 88

Nutty Chicken Stew

dish. 9. Pour the rest of the walnuts mix on top to cover the chicken then drizzle the walnut oil on top. 10. Serve it warm with your favorite toppings and some flat bread. 11. Enjoy.

89

EGGPLANT

Boats

Prep Time: 30 mins Total Time: 1 hr 15 mins Servings per Recipe: 2 Calories 314 kcal Fat 20.8 g Carbohydrates 28.7g Protein 5.3 g Cholesterol 0 mg Sodium 391 mg

Ingredients 1 eggplant 1 (14.5 oz) can diced tomatoes, drained 1 tbsp tomato paste 1 medium onion, chopped 1 tbsp minced garlic, or to taste

1 tsp ground cinnamon, or to taste 3 tbsp olive oil Salt and pepper to taste

Directions 1. Before you do anything preheat the oven to 350 f. 2. Cut each eggplant into half lengthwise then scoop out the flesh from the middle gently leaving the eggplant shell intact. 3. Finely chop the eggplant flesh and place it aside. 4. place the eggplant shell boats on a lined up baking sheet and drizzle some olive oil on them then cook them in the oven for 32 min. 5. Place a large pan over medium heat. Heat 2 tbsp of olive oil in it. Sauté in it the garlic with onion for 3 min. stirs in the eggplant flesh and cook them for another 3 min. 6. Add the tomato paste with tomato then low heat and let them cook until the eggplant shells in the oven are done. 7. Once the time is up, get the eggplant shell boats from the oven and place them aside to lose heat slightly. Spoon the tomato mix into them. 8. Place the stuffed eggplant shell boats in the oven and coo them for 32 min then serve them warm. 9. Enjoy.

90

Eggplant Boats

Flaming hot

Turkish Ceviche

Prep Time: 15 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 207 kcal Fat 13 g Carbohydrates 9.9g Protein 16.2 g Cholesterol 129 mg Sodium 882 mg

Ingredients 1 lemon, halved and seeded 1 head garlic, halved 3 Turkish bay leaves 8 whole black peppercorns 1 tbsp kosher salt, or to taste 1 1/2 lbs peeled and deveined large shrimp (21 to 25 per lb) 2 C coconut milk

1/2 C lime juice 2 Serrano Chile peppers, thinly sliced 1/2 bunch cilantro, chopped 1 red onion, thinly sliced 8 sprigs cilantro, for garnish 1 lime, cut into 8 wedges

Directions 1. Press the lemon halves to squeeze the juice from them into a large pot then add them it as well with the garlic, bay leaves, peppercorns, and salt. 2. Add enough water to fill half of the pot then cook over high heat until it starts boiling. 3. Add the shrimp to the mix and turn off the heat. let them sit for 6 min. remove the shrimp the water mix and place it in a colander the dry it. 4. Spread the shrimp on a lined up baking sheet and place it in the fridge for 32 min. 5. Once the time is up, stir the coconut milk, lime juice, serrano peppers, chopped cilantro, and onion in a mixing bowl with a pinch of salt. 6. Slice the shrimp in half lengthwise then stir it into the mix. Put on the lid and lid and place it in the fridge for 32 min. once the time is up, serve your shrimp Ceviche. 7. Enjoy.

Flaming hot Turkish Ceviche

91

BULGUR

Salad

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 323 kcal Fat 8.1 g Carbohydrates 53.1g Protein 12.8 g Cholesterol 0 mg Sodium 511 mg

Ingredients 3 tbsp olive oil 1 onion, minced 1 ripe tomato, cut into small cubes 3 C beef broth 2 C bulgur, rinsed

Salt and ground black pepper, or to taste 1/2 C cooked green lentils 1/3 C cooked chickpeas 1 bunch fresh mint, chopped

Directions 1. Place a large pan over medium heat. Heat the oil in it the sauté in it the onion for 4 min. add the tomato and cook them for 3 min. 2. Stir in the beef broth then cook them until they start boiling. Add the bulgur with a pinch of salt and pepper. Lower the heat and let them cook for 6 min. 3. Stir in the lentils with the chickpeas and cook them for an extra 6 min. 4. Place the mix aside to lose heat for 35 min. once the time is up, stir the mint into it then serve it with your favorite toppings. 5. Enjoy.

92

Bulgur Salad

Bulgur

Salad II

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 216 kcal Fat 9.8 g Carbohydrates 30.4g Protein 5.3 g Cholesterol 0 mg Sodium 19 mg

Ingredients 1 C fine bulgur 1 C boiling water 2 tbsp olive oil 1 onion, finely chopped 2 large tomatoes, finely chopped 1 cucumber, diced 2 green bell peppers, finely chopped 1 red bell pepper, finely chopped

7 green onions, finely chopped 1/2 C minced fresh parsley 1/2 C minced fresh mint leaves 1 tsp red pepper flakes, or to taste 2 tbsp olive oil Juice of 1 fresh lemon 2 tbsp pomegranate molasses

Directions 1. Get a large bowl: combine in it the bulgur with the boiling water. Put on the lid and let sit for 22 min. 2. Place a large pan over medium heat and heat 2 tbsp of olive oil in it. Sauté in it the onion for 6 min. 3. Pour the bulgur into a piece of cheesecloth and press it to remove the excess water. 4. Combine it in another large mixing bowl with the onion, chopped tomatoes, cucumber, green and red bell peppers, green onions, parsley, mint, and red pepper flakes, 2 tbsp olive oil, the lemon juice, and the pomegranate molasses. 5. Stir them well and adjust their seasoning then serve it. 6. Enjoy.

Bulgur Salad II

93

BAKLAVA

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 24 Calories 434 kcal Fat 27 g Carbohydrates 45.1g Protein 7.5 g Cholesterol 31 mg Sodium 93 mg

Ingredients 2 C white sugars 2 C water 1 C honey 1 cinnamon stick 1/4 lemon 1 tsp vanilla extract 1 1/2 lbs chopped almonds 2 tbsp white sugar

1 tsp ground cinnamon 1/2 tsp ground cloves 1 1/2 C unsalted butter, melted 1 (16 oz) package frozen phyllo pastry, thawed

Directions 1. Before you do anything preheat the oven to 350 f. 2. Place a large saucepan over medium heat. Stir in 2 C sugar, water, honey, cinnamon stick, lemon and vanilla. Cook them until they start boiling. 3. Lower the heat and let them cook for 16 min while discarding any foam that rise on top to make the syrup. 4. Mix the chopped almonds, 2 tbsp sugar, ground cinnamon and cloves in a small mixing bowl. Place it aside. 5. Grease a 9 inches baking dish with some butter. Cut each phyllo sheet into half. Place a phyllo sheet in the bottom of the dish then coated with melted butter on top. 6. Do the same thing with another 7 phyllo sheets to make a layer with 8 sheets in total. Top it with 1/4 C of almonds mix. 7. Cover the nuts layer with 4 phyllo sheets while brushing each one with melted butter after placing it then top them with 1/4 to 1/3 C of the almonds mix. 8. Repeat the process to make more layers until you are left with 8 sheets. 9. Place the 8 sheets on top the same as the other while brushing them with butter then tuck their edges down. Drizzle the rest of the melted butter on top. 94

Baklava

10. Use a sharp knife to make 5 slashes in the phyllo layers diagonally then cut the same way from the other side to make them look like diamonds. 11. Place the pan in the oven and cook it for 1 h until it becomes golden brown. Pour the hot syrup on top of the hot baklava right away then go over the diamond shapes with a knife to cut. 12. Place the baklava pan aside to lose heat then serve it with some ice cream. 13. Enjoy.

95

TAVA CHICKEN

(Roasted Pepperoncini Chicken Pan)

Prep Time: 20 mins Total Time: 1 hr 50 mins Servings per Recipe: 8 Calories 316 kcal Fat 13.7 g Carbohydrates 29g Protein 20.4 g Cholesterol 59 mg Sodium 823 mg

Ingredients 2 tbsp olive oil, divided 8 boneless chicken thighs, with skin 1 (6 oz) can tomato paste 1/4 C water 8 cloves garlic, halved Salt and pepper to taste 4 medium potatoes, sliced 4 tomatoes, sliced

1 large onion, sliced 1 C fresh mushrooms, sliced 8 Pepperoncini peppers (optional)

Directions 1. Before you do anything preheat the oven to 325 f. 2. Whisk the tomato paste water in a small bowl. 3. Brush a roasting pan with 1 tbsp of olive oil. Lay in it the chicken thighs. Pour the tomato paste mix all over it then top it with garlic halves, a pinch of salt and pepper. 4. Surround it with the veggies then drizzle the rest of the oil on top. Roast the chicken veggies pan in the oven for 1 h 32 min then serve it warm. 5. Enjoy.

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Tava Chicken

How to Make

Turkish Kebabs

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 667 kcal Fat 36.2 g Carbohydrates 48.6g Protein 37.3 g Cholesterol 144 mg Sodium 886 mg

Ingredients 4 pita bread rounds 1 tbsp olive oil 4 skinless, boneless chicken breast halves - chopped 2 medium onion, chopped 1 clove garlic, minced 1 (10.75 oz) can tomato puree Ground cumin to taste

Salt to taste Ground black pepper to taste 1/2 C butter, melted 1 C Greek yogurt 1/4 C chopped fresh parsley

Directions 1. Before you do anything preheat the oven to 350 f. 2. Lay the pita bread round on a lined p baking pan. Cook them in the oven for 3 min. slice them into small pieces and place them aside. 3. Place a large pan over medium heat. Heat the oil in it. Add the onion with garlic and chicken then cook them for 6 min. 4. Add the tomato purée with cumin, a pinch of salt and pepper. Le they cook for 12 min. 5. Once the time is up, lay the pita pieces on a serving plate then top them with the melted butter, chicken and yogurt. Serve it right away. 6. Enjoy.

How to Make Turkish Kebabs

99

MUHAMMARA

(Aleppo Walnuts Dip)

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 236 kcal Fat 21.6 g Carbohydrates 9.3g Protein 3.7 g Cholesterol 0 mg Sodium 53 mg

Ingredients 2 sweet bell peppers, seeded and quartered 3 slices whole wheat bread, crusts removed 3/4 C toasted walnuts, chopped 2 tbsp lemon juice 2 tbsp Aleppo pepper 2 tsp pomegranate molasses

1 clove garlic, minced 1 tsp cumin seeds, coarsely ground Salt to taste 1/2 C olive oil 1 pinch sumac powder

Directions 1. Before you do anything preheat the oven broiler. Place the rack 6 inches away from the heat. 2. Lay the bell peppers on a foil lined up baking sheet with the cut up sides facing down. Cook them in the oven for 7 min until they are well roasted. 3. Place the bread in a toaster and toast them. Place the bread slices aside to lose heat completely then process them in a food processor until they become crumbled. 4. Wrap the peppers in a piece of plastic bag and let them lose heat and soften for a while. Discard the skin of the peppers and clean them well. 5. Place them in a mixing bowl and use a fork to mash them. 6. Get a food processor: combine in it the mashed roasted peppers with bread crumbs, walnuts, lemon juice, Aleppo pepper, pomegranate molasses, garlic, cumin, and salt. 7. Process them several times until they are well combined. Add the olive oil gradually while processing all the time until you use all the oil and get a smooth mix. 8. Pour the dip into a serving bowl and top it with a pinch of sumac then serve it. 9. Enjoy. 100

Muhammara

Dolmas

Prep Time: 30 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 207 kcal Fat 3.8 g Carbohydrates 39.1g Protein 5.3 g Cholesterol 0 mg Sodium 847 mg

Ingredients 1 tbsp olive oil 2 onions, minced 1 1/2 C uncooked white rice 2 tbsp tomato paste 2 tbsp dried currants 2 tbsp pine nuts 1 tbsp ground cinnamon 1 tbsp dried mint

1 tbsp dried dill weed 1 tsp ground allspice 1 tsp ground cumin 1 (8 oz) jar grape leaves, drained and rinsed

Directions 1. Place a saucepan over medium heat. Heat the oil in it. Add the onion and cook it for 3 min. combine in the rice then cover them with hot water. 2. Put on the lid and cook them over low medium heat for 12 min. turn off the heat then add the tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. 3. Stir them well then place the mix aside to lose heat. Run the grape leaves under some cool water then drain them and discard their stems. 4. Lay a grape leaf on a working surface and place in the center of it 1 tsp of the nutty rice mix. 5. Roll the sides of the leaf to the middle then roll it to the front to keep the stuffing inside. Repeat the process with the rest of the ingredients. 6. Place a large pan over medium low heat then lay in it the stuffed grapes leaves in the pot and cover them warm water. Put on the lid and cook them for 40 min while adding more water if needed. 7. Once the time is up, drain your grape finger then serve them. 8. Enjoy. Dolmas

101

CARROT

and Celery Soup

Prep Time: 5 mins Total Time: 40 mins Servings per Recipe: 3 Calories 250.0 Fat 1.3g Cholesterol 0.0mg Sodium 62.4mg Carbohydrates 46.6g Protein 15.5g

Ingredients 1 onion, finely chopped 2 carrots, finely chopped 2 sticks celery, finely chopped 3 garlic cloves, crushed 3 tomatoes, chopped 1/2 tsp. turmeric 1 tsp. ground cumin 1 tsp. ground coriander

5 oz. green lentils 2 pints vegetable stock 1 lemon 1 bunch coriander, chopped

Directions 1. Place a large skillet over medium heat. Heat in it the oil. 2. Cook in it the onion, carrots, and celery for 3 min. Stir in the garlic with tomato, and seasonings. 3. Cook them for 2 to 3 min. Stir in the lentil, stock, salt, and pepper. 4. Put on the lid and lower the heat. Cook them for 35 min. 5. Once the time is up, stir in the coriander with lemon juice. Serve it hot. 6. Enjoy.

102

Carrot and Celery Soup

Dolmas Biskra

Prep Time: 50 mins Total Time: 1 hr 35 mins Servings per Recipe: 1 Calories 30.0 Fat 0.5g Cholesterol 0.0mg Sodium 138.5mg Carbohydrates 5.7g Protein 0.7g

Ingredients Insides 50 grape leaves 1 large red pepper, diced 1 large red vine-ripened tomatoes, diced 1/2 large onion, diced 4 garlic cloves, minced 1 1/2 C. basmati rice or 1 1/2 C. long grain rice 1 tsp. paprika 1/2 tsp. cinnamon 1/2 tsp. ras el hanout spice mix 1 tbsp. olive oil 4 tbsp. water

salt and black pepper Sauce 1/2 large onion, diced 1 large vine-ripened tomatoes, diced 2 garlic cloves, minced 1/2 tsp. cinnamon 1 chicken stock cube 4 C. water 1 tsp. lemons or 1 tsp. lime juice salt and black pepper

Directions 1. 2. 3. 4. 5. 6. 7. 8.

To prepare the leaves: Bring a large salted pot of water to a boil. Trim and wash the leaves then cook them in the hot water for 16 min. Drain them and place them aside. To prepare the filling: Place a large pan over medium heat. Heat in it some olive oil. Add to it the peppers with tomato and onion. Cook them for 3 min. Stir in the garlic and cook them for 3 to 4 min. Stir in the spices and cook them for 1 min. 9. Once the time is up, turn off the heat and add the water with remaining olive oil and rice. 10. Place the filling aside to cool down. Dolmas Biskra

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11. To prepare the broth: 12. Place a large pot over medium heat. Heat in it the olive oil. Cook in it the tomato with onion for 3 min. 13. Stir in the spices with the stock cube, water, and lemon juice. Cook them for 16 min. 14. Once the time is up, turn off the heat and strain the broth. 15. Place a leaf on a plate. Put in it 1 tsp. of the filling. 16. Pull the sides over the filling then roll it forward like a cigar. 17. Repeat the process with the remaining ingredients. 18. Arrange the stuffed leaves in a pot then place on top of them a plate. 19. Pour the hot broth on top then put on the lid. Let them cook for 26 min over low heat. 20. Serve your stuffed leaves hot. 21. Enjoy.

104

Orange

Honey Beignets (Doughnuts)

Prep Time: 1 hr Total Time: 1 hr 15 mins Servings per Recipe: 12 Calories 548.4 Fat 37.7g Cholesterol 46.5mg Sodium 49.8mg Carbohydrates 50.8g Protein 3.9g

Ingredients 3 eggs 1/4 cup olive oil 1/4 cup orange juice 1 large orange, peel 1/4 cup sugar 2 cups all-purpose flour 1 tsp baking powder 1 1/4 cups cold water

3 tbsps lemon juice 1 1/4 cups sugar 1/3 cup creamed honey 2 cups oil

Directions 1. To prepare the dough: 2. Get a mixing bowl: Whisk in it the eggs, oil, orange juice, 1 tsp orange peel and sugar. Add the baking powder with flour and a pinch of salt. Combine them until you get a smooth dough. 3. Transfer it to a greased bowl. Put on the lid and let the batter sit for 46 min. 4. To prepare the syrup: 5. Place a saucepan over medium heat. Stir in it the water, lemon juice, and sugar. Cook them until they start boiling. Lower the heat and let them cook for 6 min. Stir in the honey and cook them for extra 6 min. 6. To prepare the wings: 7. Shape the dough into 12 balls. Flatten each one of them into a 3 inches circle. Make a 1 1/2 inch hole in the center of each dough circle. 8. Place a deep pan over medium heat. Heat in it the oil. 9. Fry in it the donuts for 2 to 3 min on each side until they become golden brown. Garnish your donuts with some icing sugar then serve them. 10. Enjoy. Orange Honey Beignets

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AFRICAN

Tuna Sandwiches with Handmade Bread

Prep Time: 2 hrs Total Time: 3 hrs Servings per Recipe: 4 Calories 948.8 Fat 30.5g Cholesterol 196.5mg Sodium 1516.7mg Carbohydrates 138.6g Protein 31.4g

Ingredients Sauce 500 g pumpkin 4 garlic cloves, mashed 1/4 tsp cayenne pepper 1/4 tsp paprika 1/4 cup oil 1 tsp caraway seed, ground 1 lemon, juice Buns 4 cups flour 2 tsps yeast 2 tbsps oil 1 tsp salt 1 egg 1 1/4 cups water

Filling 3 potatoes, boiled cubed 4 eggs, hardboiled, sliced 4 pickles, sliced lengthwise 3.5 oz. olives, pitted 3.5 oz. canned tuna, drained

Directions 1. To prepare the pumpkin sauce: 2. Place a pan over medium heat. Heat in it the oil. Stir in it the garlic with pumpkin for 7 min. 3. Stir in the cayenne pepper with caraway seeds, 1 cup of water, a pinch of salt and lemon juice. Cook them until they become soft. 4. Mash them until they become smooth. Place it aside. 5. To prepare the buns: 6. Get a mixing bowl: Mix in it all the dough ingredients until you get a smooth dough. 7. Transfer it to a floured surface and knead it for 5 min. Divide it into 20 balls. 108

African Tuna Sandwiches with Handmade Bread

8. Place them on greased baking trays then cover them with a kitchen towel. Let them rest for 45 min. 9. Place a deep pan over medium heat. Heat in it 2 inches of oil. Deep fry in it the dough ball until they become golden brown. 10. Drain the bread rolls and place them on paper towels to drain. 11. To prepare the filling: 12. Get a mixing bowl: Stir in it the eggs with pickles, olives, tuna, potatoes, a pinch of salt and pepper. 13. Slice the bread rolls in half. Spread the pumpkin sauce in the bottom halves. Top them with the tuna mixture. 14. Cover them with the top halves. Serve your sandwiches immediately. 15. Enjoy.

109

CHILI SAUSAGE

and Potato Stew

Prep Time: 5 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 374.9 Fat 17.8g Cholesterol 279.0mg Sodium 152.7mg Carbohydrates 40.5g Protein 14.4g

Ingredients 3 -4 tbsps olive oil 4 medium potatoes, cubed 1 -2 tbsp tomato paste 1 -4 tsp harissa 3 -4 garlic cloves, skinned and crushed 2 -3 dried chilies, seeded and chopped 2 tsps crushed caraway seeds 2 tsps paprika

6 small spicy sausage, sliced 6 eggs salt

Directions 1. Place skillet over medium heat. Heat in it the oil. 2. Cook in it the potatoes for 3 min. Stir in the tomato paste with harissa, garlic, caraway seeds and paprika. 3. Season them with a pinch of salt. Add enough water to cover the potatoes. 4. Put on the lid and let them cook for 45 min over low heat. Stir in the sausages and let them cook for 16 min. 5. Get a mixing bowl: Whisk in it the eggs with a pinch of salt and pepper. 6. Add it to the stew and mix them well. Let them cook until the eggs are done. 7. Adjust the seasoning of your stew then serve it warm with some bread. 8. Enjoy.

110

Chili Sausage and Potato Stew

How to Make

Baklava (Layered Honey Pastry Dessert)

Prep Time: 1 hr Total Time: 2 hrs 10 mins Servings per Recipe: 20 Calories 545.7 Fat 36.0g Cholesterol 35.6mg Sodium 231.2mg Carbohydrates 51.3g Protein 8.0g

Ingredients Dough 24 oz. plain flour 1 1/8 C. water 1 C. melted ghee mixed with sunflower oil or vegetable oil 1/2 tsp. salt 18 oz. chopped nuts, use almonds, walnuts, pecans 4.5 oz. granulated sugar 1/4 tsp. ground cinnamon 1 tsp. vanilla sugar

2 tsp. melted ghee 5 oz. orange blossom water Syrup 2 1/2 C. honey 1 1/4 C. orange flower water Optional 1 1/4 C. extra of melted ghee

Directions 1. 2. 3. 4.

To prepare the dough: Get a mixing bowl: Combine in it the flour with salt and oil. Mix them well. Mix in the water until you get a smooth dough. Divide it in half. Shape one half into gold size balls and place them on a baking tray. Cover them with a kitchen towel. 5. Place the other half of the dough aside and cover it as well. 6. Run a dough ball through a pasta machine to form it into a sausage shape. 7. Place it on a corn flour dusted working surface and roll it until it becomes 4 mm thick sheet. 8. Heat the ghee until it melts and brushes a baking sheet with some of it. 9. Lay in it the dough sheet and coat the top of it with some ghee. 10. Repeat the process with the remaining dough to make 5 more sheets. 11. Arrange them on top of the first sheets in a crisscross shape. How to Make Baklava

111

12. To prepare the filling: 13. Get a food processor: Combine in it the nuts. Pulse them several times until they become finely chopped. 14. Transfer it to a mixing bowl and add to it the sugar, cinnamon, vanilla powder and orange blossom water. Mix them well. 15. Repeat the process with the remaining dough while laying the sheets over the filling in a crisscross shape and coating them with ghee. 16. Use a sharp knife to cut into diamonds then press a nut into each diamond. 17. Coat it with the remaining ghee then bake it for 60 to 70 min. 18. To prepare the syrup: 19. Place a heavy saucepan over high heat. Heat in it the honey with orange blossom water. 20. Pour it while hot all over the baklava then let it sit for 10 to 15 min. 21. Cut it through again then serve it with some tea. 22. Enjoy.

112

Potato Soup

Prep Time: 15 mins

in Algeria

Total Time: 55 mins Servings per Recipe: 6 Calories 31.5 Fat 2.3g Cholesterol 3.2mg Sodium 150.0mg Carbohydrates 1.0g Protein 1.6g

Ingredients 2 1/4 lb. fish fillet, cubed 2 large potatoes, diced 2 green bell peppers, diced 1 large carrot, diced 1 fennel bulb, diced 2 onions, diced 1 celery rib, diced 4 tbsp. tomato paste 8 1/2 C. water or vegetable broth 1 tbsp. cumin 1 tsp. ras el hanout, see appendix

1 tsp. coriander 2 bay leaves 1 piece lemon rind 1 tbsp. harissa 4 tbsp. olive oil

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Place a large soup pot over medium heat. Heat in it the oil. Cook in it the onion for 3 min. Stir in the bell peppers, potatoes, carrot, fennel, and celery. Cook them for 3 to 5 min. Stir in the tomato paste and cook them for 30 sec. Stir in the water with bay leaves, seasonings, and lemon rind. Bring them to a simmer then lower the heat and cook them for 22 min. Stir in the fish and cook them for an extra 16 min. Adjust the seasoning of your soup then serve it hot as it is or blend it smooth. Enjoy.

Potato Soup in Algeria

113

ALGERIAN

Lamb Shoulder

Prep Time: 20 mins Total Time: 1 hr 40 mins Servings per Recipe: 4 Calories 787.1 Fat 59.5g Cholesterol 163.3mg Sodium 744.0mg Carbohydrates 22.1g Protein 42.3g

Ingredients 3 tbsp oil 2 lbs boneless lamb shoulder, 1-inch chunks 1 medium onion, chopped 4 garlic cloves, minced 1 tsp. salt 1/4 tsp. fresh ground black pepper 1 tsp. ground cumin 1/2 tsp. cayenne pepper

1/2 tsp. saffron or 1/2 tsp. turmeric 4 C. water 1 1/2 lbs green beans, 2-inch pieces 2 tomatoes, diced 1 medium onion, sliced in rings 4 tbsp parsley, chopped 1 tsp. ground cumin

Directions 1. 2. 3. 4. 5. 6. 7. 8.

114

Place a pot over medium heat. Heat in it the oil. Cook in it the lamb with garlic and onion for 5 min. Stir in the salt, pepper, 1 tsp. cumin, cayenne, and saffron. Cook them for 2 min. Stir in the tomato with water. Heat them until they start boiling. Lower the heat and put on the lid. Cook them for 46 min. Stir in the green beans and cook them for 10 to 12 min. Sir in the onion with parsley and 1 tsp. of cumin. Cook them for an extra 10 to 12 min. Adjust the seasoning of your stew then serve it hot with some couscous. Enjoy.

Algerian Lamb Shoulder

Lamb

Tagine with Saffron

Prep Time: 20 mins Total Time: 3 hrs 20 mins Servings per Recipe: 4 Calories 933.8 Fat 40.6g Cholesterol 120.0mg Sodium 923.9mg Carbohydrates 89.4g Protein 62.1g

Ingredients 2 lbs. lamb, cut into pieces 3 lbs. artichokes 3 lbs. green peas 1 tsp ginger 1 pinch saffron 1 clove garlic

3 tbsps olive oil 1 preserved lemon 1/2 lb. olive, green 1 bunch parsley lemon juice

Directions 1. 2. 3. 4. 5.

Get a large mixing bowl: Mix in it the olive oil with garlic, ginger, and saffron. Add the lamb pieces and toss them to coat. Place a tagine or stew pot over medium heat. Heat in it 1 tbsp of olive oil. Brown in it the meat pieces for 3 to 4 min on each side. Arrange the artichoke hearts on top followed by the olives, preserved lemon, 1/2 cup of water, a pinch of salt and pepper. 6. Put on the lid and let it cook over the lowest heat setting for 1 h 30 min to 2 h until the meat is done. 7. Serve your lamb tagine warm with some bread. 8. Enjoy.

Lamb Tagine with Saffron

115

ARABIAN

Meatball Soup

Prep Time: 20 mins Total Time: 2 hrs 5 mins Servings per Recipe: 6 Calories 707.9 Fat 55.9g Cholesterol 140.6mg Sodium 1959.0mg Carbohydrates 18.0g Protein 33.0g

Ingredients Meat 2 tbsps olive oil 1 small yellow onion, minced 1 lb. ground chuck 1 tbsp ground cumin 1 tbsp ground black pepper 1 tbsp cilantro, minced 1 tbsp parsley, minced 2 1/4 tsps kosher salt 1 1/2 tsps paprika 3/4 tsp ground cinnamon 1 egg, beaten

Stew 1/4 cup olive oil 1 lb. beef short rib kosher salt & ground black pepper 4 garlic cloves, chopped 1 large yellow onion, minced 5 cups beef stock 6 ounces spinach leaves, chopped 1 (16 ounces) cans white kidney beans, rinsed drained cooked couscous

Directions 1. To prepare the meatballs: 2. Place a soup pot over high heat. Heat in it 1 tbsp of oil. 3. Cook in it the onion for 6 min. Transfer it to a mixing bowl with the chuck, cumin, pepper, cilantro, parsley, salt, paprika, cinnamon, and egg. Shape the mixture into meatballs. 4. Heat another tbsp of oil in the saucepan. Brown in it the meatballs for 5 min. Drain them and place them aside. 5. To prepare the soup: 6. Sprinkle some salt and pepper all over the ribs. Brown them for 7 min. Drain them and place them aside. 7. Stir the onion with garlic into the saucepan. Let them cook for 6 min. 8. Add the ribs back with stock. Cook them until they start boiling. Lower the heat and let them cook for 60 min. 118

Arabian Meatball Soup

9. Stir in the meatballs and let them cook for an extra 9 min. Stir in the beans with spinach for 5 min. 10. Adjust the seasoning of your ribs and meatballs stew. Serve it hot. 11. Enjoy.

119

TUNA

Gyros

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 260.3 Fat 8.8g Cholesterol 109.4mg Sodium 644.4mg Carbohydrates 26.9g Protein 17.7g

Ingredients 1/8 cayenne pepper 2 tbsps lemon juice 1 tbsp olive oil 2 hard-boiled eggs, peeled and chopped 1 (6 ounce) cans tuna, drained 1 cup halved cherry tomatoes

1/2 cup roasted red pepper, chopped 2 tbsps drained capers 24 inches pita bread, split open 2 cups packed arugula, chopped

Directions 1. Get a mixing bowl: Toss in it the spices, eggs, tuna, tomato, olive oil, roasted pepper, capers, and arugula. 2. Season them with some salt. Spoon the salad into pita wraps then serve them. 3. Enjoy.

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Tuna Gyros

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