Lebanese: Discover the Amazing Tastes of Lebanese Cooking with Authentic Lebanese Recipes [2 ed.]

Table of contents :
Table of Contents
Moussaka Casserole
Minty Lamb Skillet
Herbed Lebanese Bread
Sun Skillet
Milk Pudding with Honey Sauce
Honey Dressing
Saucy Butter Meat Stew
Sweet Black Jam
Crunchy Red Salad with Lemon Dressing
Spaghetti Rice
Roasted Adobo Hummus
Classic Green Beans Stew
Green Chicken Stew
Minty Cabbage Rolls
Stuffed Peppers Casserole
Liver Skillet
Cucumber Pickles
Spicy Lamb Skewers
Blossom Cookie
Zesty Shawarma BBQ
Roasted Chicken with Golden Wheat
Vanilla Delight
Creamy Apricot Pudding
Hazelnut Chocolate Tart
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
Chickpea Chicken Stew with Couscous
Vegan Stuffed Chard
Tripoli Chickpea Nachos
Lebanese Turkey Kabobs
White Pickles
Beirut Bean Soup
Gold Bites
A Girl from Lebanon Chicken Soup
Baked Butter Beans Pot
Pomegranate and Spinach Pierogis
Crunchy Baklava with Lemon Syrup
Baked Butter Beans Pot
Chilled Creamy Summer Soup
Minty Eggs and Potato Salad
Spicy Sirloin Stuffed Peppers
Spicy Halibut BBQ
Classic Za'atar Stuffed Meatloaf
Basmati Nut Rice with Sirloin
Naughty Pierogis
Spiced Up Feta Salad
Herbed Warm Potato Salad
Minty Cucumber Salad
Minty Feta Tabbouleh
Classic Lebanese Dumplings with Lemon Syrup
Roasted Walnuts Dip
Crunchy Pistachios Kenade
Tahini Peanut Hummus
Saucy Vegan Cabbage Rolls
Ricy Meatballs Soup
Saucy Meat Stew
Kefta Casserole
BBQ Burgers
Lavash Almond Tortillas
Sunny Pita Pizza
Nutty Semolina Cake
Dessert Skillet
Chicken Pilaf
Buttered Cod with Lemon Sauce
Dressed Salad
Cham Spice
Spicy Breakfast Beans
Sweet and Salty Pepper Spread
Pearls Soup
Rosemary Octopus Salad
Orange and Honey Cookies
Honey Cake
Lemon Collar Soup
Greek Style Semolina Cake
Classic Lentils Casserole
Pine Nuts Meatballs
Rosy Nuts Baklava
Apricot Cream Dessert
Summer Bean Salad
Savory Semolina Star Cake
Creamy Stuffed Zucchinis
Zest All Spice Beef Stew
Loulou's Za'atar
Za'atar II
Alternative Za'atar

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Lebanese Discover the Amazing Tastes of Lebanese Cooking with Authentic Lebanese Recipes By BookSumo Press All rights reserved

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Table of Contents Moussaka Casserole 9 Minty Lamb Skillet 12 Herbed Lebanese Bread 13 Sun Skillet 14 Milk Pudding with Honey Sauce 15 Honey Dressing 18 Saucy Butter Meat Stew 19 Sweet Black Jam 20 Crunchy Red Salad with Lemon Dressing 21 Spaghetti Rice 24 Roasted Adobo Hummus 25 Classic Green Beans Stew 26 Green Chicken Stew 27 Minty Cabbage Rolls 31 Stuffed Peppers Casserole 32 Liver Skillet 33 Cucumber Pickles 36 Spicy Lamb Skewers 37 Blossom Cookie 38 Zesty Shawarma BBQ 39

Roasted Chicken with Golden Wheat 42 Vanilla Delight 43 Creamy Apricot Pudding 44 Hazelnut Chocolate Tart 45 Sweet Tahini Dressing 48 Cinnamon Stuffed Cookies 49 Classic Shakshuka Skillet 50 Onion Salad with Lemon Dressing 51 Leb-Mex Soup 52 Tahini Potato Mash 53 Bell Eggplant Spread 54 Saucy Beans and Tomato Stew 55 Homemade Labneh 58 Lentils and Vermicelli Soup 59 Pomegranate Lamb Pizza 60 Homemade Chile Sauce 62 Traditional Mashed Beans 63 Chickpea Chicken Stew with Couscous 64 Vegan Stuffed Chard 65 Tripoli Chickpea Nachos 68 Lebanese Turkey Kabobs 69

White Pickles 70 Beirut Bean Soup 71 Gold Bites 72 A Girl from Lebanon Chicken Soup 73 Baked Butter Beans Pot 74 Pomegranate and Spinach Pierogis 75 Crunchy Baklava with Lemon Syrup 78 Baked Butter Beans Pot 80 Chilled Creamy Summer Soup 81 Minty Eggs and Potato Salad 82 Spicy Sirloin Stuffed Peppers 83 Spicy Halibut BBQ 85 Classic Za'atar Stuffed Meatloaf 88 Basmati Nut Rice with Sirloin 89 Naughty Pierogis 90 Spiced Up Feta Salad 91 Herbed Warm Potato Salad 92 Minty Cucumber Salad 93 Minty Feta Tabbouleh 94 Classic Lebanese Dumplings with Lemon Syrup 95 Roasted Walnuts Dip 98

Crunchy Pistachios Kenade 99 Tahini Peanut Hummus 100 Saucy Vegan Cabbage Rolls 101 Ricy Meatballs Soup 102 Saucy Meat Stew 103 Kefta Casserole 104 BBQ Burgers 105 Lavash Almond Tortillas 108 Sunny Pita Pizza 109 Nutty Semolina Cake 110 Dessert Skillet 111 Chicken Pilaf 112 Buttered Cod with Lemon Sauce 113 Dressed Salad 114 Cham Spice 115 Spicy Breakfast Beans 118 Sweet and Salty Pepper Spread 119 Pearls Soup 120 Rosemary Octopus Salad 121 Orange and Honey Cookies 122 Honey Cake 123

Lemon Collar Soup 124 Greek Style Semolina Cake 125 Classic Lentils Casserole 128 Pine Nuts Meatballs 129 Rosy Nuts Baklava 130 Apricot Cream Dessert 132 Summer Bean Salad 133 Savory Semolina Star Cake 134 Creamy Stuffed Zucchinis 135 Zest All Spice Beef Stew 138 Loulou's Za'atar 139 Za'atar II 140 Alternative Za'atar 141

Moussaka

Casserole

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 6 Calories 246.2 Fat 1.9g Cholesterol 0.0mg Sodium 420.8mg Carbohydrates 54.9g Protein 10.2g

Ingredients 6 small eggplants trimmed and halved. 2 onions, diced 2 garlic cloves, minced 1 1/2 C. cooked chickpeas 4 C. canned tomatoes

extra virgin olive oil sea salt ground black pepper chopped flat leaf parsley

Directions 1. Remove several stripes of the eggplants leaving some on. Cut them each one of them in half 2. Place a pan over medium heat. Heat in it a swirl of olive oil. 3. Cook in it the eggplant slices for 2 to 3 min on each side. Drain them and place them aside. 4. Allow the eggplant slices to cool down for a while. Cut 2 eggplant halves into dices. 5. Heat 1/4 C. of olive oil in the same pan. Sauté in it the chickpeas with onion for 3 to 4 min. 6. Stir in the tomatoes with a pinch of salt and pepper. Cook them for 1 min. 7. Add the eggplant dices with eggplant halves. Put on the lid and let them cook for 26 min over low heat. 8. Garnish your moussaka with some parsley. Serve it with some rice. 9. Enjoy.

Moussaka Casserole

9

MINTY

Lamb Skillet

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 860.4 Fat 71.3g Cholesterol 182.8mg Sodium 158.8mg Carbohydrates 9.6g Protein 44.6g

Ingredients 1 tbsp olive oil 2 onions, chopped 3 garlic cloves, crushed 2 1/4 lb. lean ground lamb 1 tbsp pepper 2 tbsp ground cumin 1 tsp ground allspice

2 tbsp dried mint 1 bunch of fresh mint, chopped 1 pinch cayenne pepper 2 tbsp pomegranate molasses 50 g toasted pine nuts salt

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

Place a pan over medium heat. Heat in it the oil. Sauté in it the garlic with onion for 3 min. Stir in the ground lamb and cook them for 6 min while stirring them often. Stir in the spices with dry and fresh mint. Let them cook for 5 min until the meat is done. Stir in the molasses with pine nuts. Cook them for an extra 1 to 2 min. Serve your lamb skillet warm with some toast or pita bread. Enjoy.

12

Minty Lamb Skillet

Herbed

Lebanese Bread

Prep Time: 10 mins Total Time: 2 hrs 20 mins Servings per Recipe: 1 Calories 196.5 Fat 9.3g Cholesterol 0.0mg Sodium 244.2mg Carbohydrates 24.4g Protein 3.4g

Ingredients 1 C. za'atar spice mix 1/2 C. extra-virgin olive oil Lebanese pita bread dough labneh fresh tomato, sliced black olives 3 C. all-purpose flour

1/4 oz. package active dry yeast 1 1/4 tsp kosher salt 1 tsp granulated sugar 1 1/2 C. lukewarm water olive oil

Directions 1. Get a mixing bowl: Whisk in it the olive oil with za'atar. Place it aside. 2. Get a mixing bowl: Mix in it the flour, yeast, salt, and sugar. Add the water and mix them well. 3. Place the dough on a floured surface and knead it for 12 min. 4. Place the dough in a greased bowl and cover it with a plastic wrap. Let it rest for 60 min. 5. Before you do anything, preheat the oven to 500 F. Line up a baking sheet with a parchment paper. 6. Shape the dough into 12 balls. Flatten each ball into a 1/4 inch circle. Poke them all over with a fork. 7. Place 3 to 4 dough circles on the lined up sheet. Coat them with the za’atar and oil mix. 8. Place the sheet in the pan and cook them for 6 min. Repeat the process with the remaining dough circles. 9. Serve your Lebanese bread with some kebobs, yogurts and veggies of your choice. 10. Enjoy.

Herbed Lebanese Bread

13

SUN

Skillet

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 2 Calories 314.5 Fat 11.8g Cholesterol 186.0mg Sodium 666.9mg Carbohydrates 42.0g Protein 11.1g

Ingredients 2 potatoes, peeled, boiled and sliced 1 tbsp oil 2 eggs 1/2 C. onion, sliced 1/2 tsp salt

1 tsp pepper 1 tsp sumac

Directions 1. 2. 3. 4. 5.

Place a pan over medium heat. Heat in it the oil. Cook in it the onion with potato for 5 min. Get a mixing bowl: Whisk in it the eggs with a pinch of salt and pepper. Spread the potato and onion in the pan. Pour the beaten eggs all over them. Put on the lid and let the fritter cook until the egg sit then serve it warm. Enjoy.

14

Sun Skillet

Milk Pudding

with Honey Sauce

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 2 Calories 805.5 Fat 13.4g Cholesterol 51.2mg Sodium 188.5mg Carbohydrates 162.1g Protein 12.1g

Ingredients 1 2/3 C. water 1 C. sugar 1 tbsp honey red food coloring 1/2 C. water

10 tbsp cornstarch 3 C. milk vanilla

Directions 1. Place a heavy saucepan over medium heat. Stir in it the water with sugar, honey and few drops of red food coloring. 2. Bring them to a rolling boil for 7 to 8 min. Turn off the heat and let place the syrup aside to cool down. 3. Place another heavy saucepan over medium heat: Whisk in it the water with milk and cornstarch. 4. Stir in the vanilla and cook them until they start boiling. Lower the heat and let them cook until the mixture becomes slightly thick. 5. Divide the pudding between serving C. or bowls. Place them aside until they cool down completely. 6. Place the pudding C. in first to set for 90 min. 7. Drizzle the syrup over the pudding C. then serve them. 8. Enjoy.

Milk Pudding with Honey Sauce

15

HONEY

Dressing

Prep Time: 1 min Total Time: 1 min Servings per Recipe: 4 Calories 56.7 Fat 2.0g Cholesterol 7.9mg Sodium 28.8mg Carbohydrates 7.9g Protein 2.2g

Ingredients 1 C. yogurt 1 tbsp fresh dill 1 tbsp honey

3 minced garlic cloves

Directions 1. Get a food processor: Combine in it all the ingredients. Blend them smooth. 2. Place the dressing sauce in the fridge until ready to serve. 3. Enjoy.

18

Honey Dressing

Saucy

Butter Meat Stew

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 4 Calories 202.6 Fat 3.9g Cholesterol 0.0mg Sodium 306.7mg Carbohydrates 33.1g Protein 10.6g

Ingredients 1 C. dried butter beans, soaked overnight 1 lb. lean ground meat 1 (14 oz.) cans diced tomatoes 1 C. water 1 tomato-flavored bouillon cubes 1/4 bunch cilantro, chopped 3 garlic cloves, minced

1 tbsp olive oil 1/2 tsp salt 1/4 tsp pepper 1/4 tsp cinnamon

Directions 1. 2. 3. 4. 5.

Before you do anything, preheat the oven to 350 F. Grease a baking dish with some butter Get a mixing bowl: Place a pan over medium heat. Get a mixing bowl: Enjoy.

Saucy Butter Meat Stew

19

SWEET

Black Jam

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 1 Calories 665.8 Fat 0.3g Cholesterol 0.0mg Sodium 3.7mg Carbohydrates 171.3g Protein 1.8g

Ingredients 1 lb. ripe eggplant, peeled cubed 2 C. sugar 6 cloves

1 small square cheesecloth 2 tbsp lemon juice

Directions 1. 2. 3. 4. 5.

20

Before you do anything, preheat the oven to 350 F. Grease a baking dish with some butter Get a mixing bowl: Place a pan over medium heat. Get a mixing bowl: Enjoy.

Sweet Black Jam

Crunchy

Red Salad with Lemon Dressing

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 6 Calories 124.9 Fat 9.4g Cholesterol 0.0mg Sodium 17.3mg Carbohydrates 10.4g Protein 2.2g

Ingredients 2 large tomatoes, peeled, seeded & diced 2 cucumbers, peeled, seeded & diced 3 small green peppers 6 radishes, sliced 3 green onions 1/2 C. flat-leaf Italian parsley, chopped 6 tbsp lemon juice

1/4 C. olive oil salt pepper

Directions 1. Before you do anything, preheat the oven to 350 F. Grease a baking dish with some butter. 2. Get a mixing bowl: 3. Place a pan over medium heat. 4. Get a mixing bowl: 5. Enjoy.

Crunchy Red Salad with Lemon Dressing

21

SPAGHETTI

Rice

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 450.5 Fat 12.4g Cholesterol 30.5mg Sodium 886.3mg Carbohydrates 74.2g Protein 8.8g

Ingredients 2 C. long grain white rice, rinsed 6 tbsp butter 1/2 C. of broken spaghetti

4 C. hot water 2 -3 tsp salt

Directions 1. Get a mixing bowl: Place it in the rice and cover it with water. Let it sit for 16 min. 2. Place a large saucepan over medium heat. Heat in it the butter. Add the spaghetti and cook it for 3 to 4 min until it becomes golden brown. 3. Stir in the drained rice and cook them for 6 min. 4. Stir in 4 C. of hot water and a pinch of salt. Put on the lid and let them cook until they start boiling. 5. Keep it boiling for 6 min. Lower the heat and cook them for 16 min until the rice is done. 6. Serve your spaghetti rice warm with some meat sauce. 7. Enjoy.

24

Spaghetti Rice

Roasted

Adobo Hummus

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 347.6 Fat 10.2g Cholesterol 0.0mg Sodium 1351.6mg Carbohydrates 54.4g Protein 11.8g

Ingredients 2 (15 1/2 oz.) cans chickpeas, drained 1/2 C. water 1 lime, juice 1 tbsp lime zest 2 tbsp olive oil 1 chipotle chile in adobo 2 garlic cloves

1 1/2 tsp cumin 1 (7 oz.) jars roasted red peppers, drained 6 sun-dried tomatoes packed in oil, drained 1/2 C. cilantro, chopped salt

Directions 1. 2. 3. 4.

Get a blender: Place in it all the ingredients. Blend them smooth. Pour the hummus in a serving bowl. Place it in the fridge and let it sit for at least 5 h. Serve your hummus with some pita bread, toast, veggies, or a salad. Enjoy.

Roasted Adobo Hummus

25

CLASSIC

Green Beans Stew

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 4 Calories 230.4 Fat 13.8g Cholesterol 0.0mg Sodium 406.0mg Carbohydrates 25.8g Protein 5.2g

Ingredients 1 lb. fresh string bean 16 oz. of tomato, diced 1 C. white onion, chopped 1/2 C. cilantro, chopped 1 -2 tbsp minced garlic

1/3 tsp salt 2 tbsp olive oil

Directions 1. 2. 3. 4. 5.

26

Place a pan over medium heat. Heat in it the oil. Cook in it the onion for 3 min. Stir in the beans, cilantro, garlic and the salt. Cook them for 6 min. Stir in the tomato then lower the heat and let them cook for 16 min. Serve your saucy bean stew warm as a side dish or with some rice. Enjoy.

Classic Green Beans Stew

Green

Chicken Stew

Prep Time: 15 mins Total Time: 5 hrs 15 mins Servings per Recipe: 4 Calories 985.1 Fat 65.2g Cholesterol 274.3mg Sodium 1581.0mg Carbohydrates 39.3g Protein 61.9g

Ingredients 1 whole chicken, bones in, cut up 2 carrots, chopped 2 stalks celery, chopped 1 onion, chopped 1 tbsp black peppercorns 2 bay leaves 2 cinnamon sticks 1 lemon, juiced 1 pinch cardamom 1 pinch salt 1 lb. whole dried salad leaves

2 large onions, 1 chopped and 1 diced 2 oz. butter 2 bunches cilantro, chopped 1 1/2 tbsp crushed garlic 2 tsp salt 1 tsp ground black pepper 1 C. cooked white rice 6 lemons

Directions 1. To make the broth: 2. Place a large pot over medium heat. Stir in it the all the broth ingredients with 1 gallon of water. 3. Bring them to a boil. Lower the heat and simmer the broth 4 h 20 min. 4. Once the time is up, turn off the heat. Drain the chicken and shred it. Place it aside. 5. Strain the broth and place it aside. 6. To make the stew: 7. Place a large soup pot over medium heat. Heat in it 12 C. of water until they start boiling. 8. Stir in the mallow leaves and cook them for 6 min. Strain them and place them aside. 9. Place a large saucepan over medium heat. Heat in it the butter. Sauté in it the onion for 3 min. 10. Stir in the garlic with cilantro and cook them for 1 min. Sir in the cooked mallow leaves and cook them for 6 min. Green Chicken Stew

27

11. Stir in the chicken broth with a pinch of salt and pepper. Lower the heat and let the stew cook for 46 min. 12. Add the shredded chicken and heat it through. Serve your stew warm with some brown rice. 13. Enjoy.

30

Minty

Prep Time: 1 hr

Cabbage Rolls

Total Time: 9 hrs Servings per Recipe: 8 Calories 343.1 Fat 16.5g Cholesterol 57.8mg Sodium 809.6mg Carbohydrates 29.3g Protein 19.5g

Ingredients 1 medium-large head green cabbage 1 1/2 lbs. ground beef 1 C. long grain rice 3 tsp allspice 2 1/2 tsp salt 1 head garlic

2 -3 tbsp olive oil 2 C. water 1/2 C. lemon juice 2 tbsp dried mint

Directions 1. Place the cabbage in a zip lock bag. Place it in the freezer for 3 days. 2. Pull it out of the freezer and let it sit for at least 1 day. Rinse it, discard the thick veins and cut the big leaves in half.Place a large soup pot over medium heat. Lay in it the some of the small cabbage leaves. Place a large pan over medium heat. Heat in it the oil. Cook in it the garlic for 1 min. 3. Stir in the water and lemon juice and 1/2 tsp salt. Cook them for 2 min to make the sauce. Turn off the heat and place it aside 4. To make the stuffed cabbage: 5. Get a large mixing bowl: Combine in it the rice with allspice, meat, 2 tsp of salt, and onion to make the filling. Place a cabbage leaf on a cutting board. Place in it 1/4 C. of the filling. 6. Roll it over the filling and place it in the pot with the seam facing down. 7. Repeat the process with the remaining filling and cabbage leaves until you go through half of the filling. Pour half of the lemon sauce and 1 tbsp of mint on top. Repeat the process with the remaining filling to make another layer. 8. Drizzle over it the remaining lemon sauce and 1 tbsp of dry mint. 9. Cover the cabbage rolls with water then cover them with a small lid that will keep pushing them down. Cook them over low heat for 5 to 6 h. Serve them warm with some rice and tomato salsa. Enjoy. Minty Cabbage Rolls

31

STUFFED

Peppers Casserole

Prep Time: 35 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 405.6 Fat 12.1g Cholesterol 51.0mg Sodium 97.4mg Carbohydrates 52.8g Protein 19.3g

Ingredients 4 big red peppers 10.5 minced beef 3.5g rice, cooked 1 big yellow onion 1 tbsp tomato concentrate 1 tsp dried mint

1 tsp coriander 1 pinch salt 1 pinch black pepper 1 tbsp lemon juice

Directions 1. Before you do anything, preheat the oven to 350 F. Grease a baking dish with some butter 2. Get a mixing bowl: Mix in it the rice with meat, onion, tomato concentrate, mint, lemon juice and spices to make the filling. 3. Slice off the top of the pepper. Discard the membrane and seeds. 4. Spoon the filling into the peppers and place them in a casserole dish. 5. Place them in the oven and let them cook for 32 min. Serve your stuffed peppers warm. 6. Enjoy.

32

Stuffed Peppers Casserole

Liver

Prep Time: 20 mins

Skillet

Total Time: 30 mins Servings per Recipe: 4 Calories 153.7 Fat 10.0g Cholesterol 215.6mg Sodium 46.9mg Carbohydrates 4.6g Protein 11.1g

Ingredients 9 chicken livers 2 tbsp extra virgin olive oil 1/2 C. mint leaves

1/4 C. ginger, sliced salt

Directions 1. Get a mixing bowl: Stir in the liver, olive oil, mint leaves and ginger. Let them sit for 25 to 28 min. 2. Place a pan over medium heat. Cook in it the liver mix for 8 to 12 min or until the livers are done. 3. Serve your liver skillet warm with some rice. 4. Enjoy.

Liver Skillet

33

CUCUMBER

Pickles

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 1 Calories 100.0 Fat 0.9g Cholesterol 0.0mg Sodium 38777.9mg Carbohydrates 21.1g Protein 3.8g

Ingredients 2 1/4 lb. cucumber 2 C. water 1/2 C. vinegar, White 2 -3 tsp coriander seeds 4 -5 garlic cloves, large

7 oz. salt

Directions 1. Place a heavy saucepan over medium heat. Stir in it the water, vinegar, sliced garlic and coriander seeds. 2. Cook them until they start boiling. Let them cook for 11 min over low medium heat. 3. Turn off the heat and let the cucumbers cool down. 4. Drain the cucumber and thinly slice them. Toss them in a mixing bowl with salt. 5. Cover the bowl with a plastic wrap and let it sit for 5 h while stirring them every once in a while. 6. Run the cucumber slices under some cool water 3 times. Drain them and place them in some tight sealed jars. 7. Pour over them vinegar mixture. Seal the jars and place them in a cool and dark place for at least 2 weeks. 8. Serve your pickles as toppings. 9. Enjoy.

36

Cucumber Pickles

Spicy

Lamb Skewers

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 8 Calories 187.6 Fat 14.1g Cholesterol 67.8mg Sodium 213.3mg Carbohydrates 3.6g Protein 10.8g

Ingredients 1/2 brown onion, grated 1/4 C. seasoned breadcrumbs 3 garlic cloves, minced 2 tbsp chopped parsley 1 tbsp chopped of mint

1/2 tsp salt 1/2 tsp seven-spice mix 1 egg, beaten 1 lb. ground lamb

Directions 1. Before you do anything, preheat the grill and grease it. 2. Get a mixing bowl: Mix in it all the ingredients. Shape the mixture into 8 medium size logs. 3. Press each log into a skewer. Place them on the grill and cook them for 5 to 7 min on each side. 4. Serve your lamb kofta skewers warm with some pita bread and veggies of your choice. 5. Enjoy.

Spicy Lamb Skewers

37

BLOSSOM

Cookie

Prep Time: 35 mins Total Time: 1 hr Servings per Recipe: 20 Calories 342.7 Fat 18.3g Cholesterol 37.3mg Sodium 23.8mg Carbohydrates 39.3g Protein 6.9g

Ingredients 1 C. ghee 1 1/2 C. unbleached cane sugar 2 1/2 C. fine semolina flour 1 C. white flour 1 tsp baking powder 2 tbsp orange blossom water 1 egg

2 C. shelled unsalted pistachio nuts, halved 1/2 C. sesame seeds, toasted 1 tsp vanilla

Directions 1. Before you do anything, preheat the oven to 400 F. Line up a baking sheet with a parchment paper. 2. Get a mixing bowl: Beat in it the ghee with sugar until they become light and creamy. 3. Mix in the vanilla with baking powder, semolina flour and white flour. 4. Add the orange blossom and egg then mix them well. 5. Lay 4 to 8 pistachio halves on the lined up sheet next to each other. 6. Roll some of the cookie dough into a small ball. Roll it in the sesame seeds the press it gently into the pistachio halves. 7. Repeat the process with the remaining pistachios and cookie dough. 8. Place the cookies sheet in the oven and cook them for 9 to 13 until they become golden brown. 9. Allow the cookies to cool down completely. 10. Enjoy.

38

Blossom Cookie

Zesty

Shawarma BBQ

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 5 Calories 278.7 Fat 13.7g Cholesterol 105.6mg Sodium 797.0mg Carbohydrates 3.2g Protein 33.8g

Ingredients 1 lb. boneless beef top sirloin steak 1 lb. lamb 1/2 C. plain yogurt 1/4 C. malt vinegar 2 fresh garlic cloves 1 tsp black pepper 1 1/2 tsp salt

2 cardamom pods 2 tsp allspice 1 lemon juice 1/2 tsp nutmeg

Directions 1. Get a mixing bowl: Stir in it all the ingredients. Place it in the fridge and let it aside for 1 h or more. 2. Before you do anything, preheat the grill and grease it. 3. Drain the meat pieces and cook them on the grill until they are done to your liking. 4. Serve your barbecued grilled meat with some pita bread, yogurt dressing and veggies of your choice. 5. Enjoy.

Zesty Shawarma BBQ

39

ROASTED CHICKEN

with Golden Wheat

Prep Time: 3 hrs Total Time: 6 hrs Servings per Recipe: 10 Calories 1273.3 Fat 67.0g Cholesterol 195.0mg Sodium 490.1mg Carbohydrates 109.9g Protein 65.6g

Ingredients 3 lbs. wheat, freekeh 2 whole chickens, cut 2 onions, halved 2 tbsp tomato paste 4 tbsp olive oil 1 tsp salt 1/4 tsp pepper

1/4 tsp paprika 1 C. almonds, slivered and toasted 1 C. pine nuts, toasted

Directions 1. Get a mixing bowl: Place in it the wheat and cover it with water. Let it sit until it starts absorbing it right away. 2. Place a large pot over medium heat. Place in it the chicken and cover it with water. 3. Cook it until it starts boiling. Discard the foam that rises on top. Stir in the halved onions, and cook them for an extra 35 min. 4. Drain the chicken and place it aside. Pour the broth in a fine mesh strainer. 5. Place a soup pot over medium heat. Heat in it the oil. Sauté in it the drained wheat for 3 min. 6. Stir in enough broth to cover it. Let it cook for 65 min while adding more broth when needed. 7. Before you do anything else, preheat the oven to 400 F. 8. Get a mixing bowl: Combine in it the tomato paste, olive oil, salt, pepper and paprika. 9. Place the chicken in a roasting pan. Coat it with the tomato mixture. Place it in the oven and let them cook for 22 min. 10. Serve your roasted chicken warm with the warm freekeh (wheat). 11. Enjoy. 42

Roasted Chicken with Golden Wheat

Vanilla

Prep Time: 5 mins

Delight

Total Time: 10 mins Servings per Recipe: 5 Calories 481.6 Fat 9.4g Cholesterol 34.6mg Sodium 111.7mg Carbohydrates 90.9g Protein 9.5g

Ingredients 4 C. milk 3/4 C. farina 1 tsp vanilla Mastic, 2 pcs. 8 oz. whipped cream

5 oz. Nestle cream 1 1/2 C. water 1 1/2 C. sugar toasted coconut

Directions 1. To make the syrup 2. Place a heavy saucepan over medium heat. Stir in it the sugar with water. 3. Cook them until they start boiling. Keep it boiling for an extra 3 to 4 min. Turn off the heat and place it aside. 4. To make the Cream Layer: 5. Get a mixing bowl: Beat in it the whipped cream until it becomes light and fluffy. 6. Get another mixing bowl: Beat in the nestle cream until it becomes light. 7. Fold the whipped cream into the nestle cream then place it aside. 8. To make the bottom layer: 9. Combine in it the milk, sugar and vanilla. Cook them until they start boiling. 10. Add the farina and whisk them until they become smooth. Cook them until they start boiling. Cook them for 5 to 6 min while stirring them at the same time. Turn off the heat and place the mixture aside to cool down. 11. Pour the milk pudding into serving bowls or C. Top them with the whipped cream, syrup and toasted coconut. 12. Place the delight C. in the fridge and let them sit for at least 60 min. 13. Serve your vanilla delight pudding with some of your favorite extra toppings. 14. Enjoy. Vanilla Delight

43

CREAMY

Apricot Pudding

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 349.4 Fat 9.5g Cholesterol 36.3mg Sodium 171.3mg Carbohydrates 56.0g Protein 9.5g

Ingredients 1/3 C. white rice 3 1/2 C. milk 1 1/2 C. water 4 tbsp Nestle sweetened condensed milk 5 tbsp sugar 4 tbsp cornstarch

1 tsp vanilla 1 tbsp rose water 1 pinch salt 6 tsp apricot marmalade

Directions 1. Place a saucepan over medium heat. Stir in it the water with rice and a pinch of salt. 2. Let them cook for 32 min over low heat. Discard the excess water. 3. Place a saucepan over medium heat: Stir in it the milk, sugar, corn starch, condensed milk, vanilla, rosewater. 4. Cook them until they start boiling over high heat. Lower the heat and stir in the cooked rice. 5. Let the rice cook until it becomes thick while stirring it all the time. 6. Allow the rice pudding to cool down completely. Garnish it with the apricot marmalade then serve it. 7. Enjoy.

44

Creamy Apricot Pudding

Hazelnut

Chocolate Tart

Prep Time: 25 mins Total Time: 35 mins Servings per Recipe: 8 Calories 502.6 Fat 30.2g Cholesterol 68.0mg Sodium 407.5mg Carbohydrates 52.6g Protein 8.9g

Ingredients 9 oz. digestive biscuits, ground 4 oz. butter, melted 14 oz. sweetened condensed milk 2 1/2 C. water 2 oz. corn flour

2 tbsp cocoa powder 1 tbsp rose water 1/2 C. double cream, whipped 2.5 oz. hazelnuts, toasted and halved

Directions 1. Before you do anything, preheat the oven to 350 F. 2. Get a mixing bowl: Mix in it the butter with biscuit crumbs well. 3. Press the mixture into a butter greased tart pan. Place it in the fridge and let it sit for 11 min. 4. Place a saucepan over medium heat. Stir in it the Condensed Milk, water, corn flour and cocoa powder. 5. Cook them until they start boiling. Keep it cooking while stirring it all the time until the mix becomes thick. 6. Stir in the rose water and pour the mixture into the tart pan. Place it aside and let it cool down completely. 7. Top the tart with whipped cream. Garnish it with the toasted hazelnuts then serve it. 8. Enjoy.

Hazelnut Chocolate Tart

45

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.

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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

49

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.

50

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

51

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.

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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

Prep Time: 5 mins

Potato Mash

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

53

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.

54

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

55

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.

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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

59

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. To make the lamb: 2. 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. 3. Get a mixing bowl: Mix in it the flour, olive oil and a pinch of salt. Mix in the yeast and water mix. 4. Mix them well until you get a smooth dough. 5. Transfer the dough to a floured surface. Knead it for 11 min until it becomes soft. 6. Place the dough in a greased bowl and cover it with a plastic wrap. Let it rest for 1 h 45 min. 7. Before you do anything, preheat the oven to 450 F. 8. Place the dough on a floured surface. Divide the dough into 9 balls. Flatten each of them into a 7 inches circle. 9. Lay the dough circles on lined up baking sheets. Coat them with egg white. 10. Place the dough crusts in the oven and cook them for 11 min. 60

Pomegranate Lamb Pizza

11. Flip the pizza crust and coat them with egg white. Cook them for extra 9 min on the other side. 12. Place them aside to cool down for a while. 13. Get a mixing bowl: Combine in it the filling ingredients. Spread the mixture over the pizza crusts. 14. Cook the pizzas in the oven for 16 min. Serve them warm with your favorite toppings. 15. Enjoy.

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HOMEMADE

Chile Sauce

Prep Time: 25 mins Total Time: 50 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.

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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

63

CHICKPEA

Chicken Stew with Couscous

Prep Time: 5 mins Total Time: 40 mins Servings per Recipe: 5 Calories 779.2 Fat 31.9g Cholesterol 85.0mg Sodium 209.4mg Carbohydrates 86.1g Protein 35.9g

Ingredients 1 chicken, cut into portions 4 oz. cooked chickpeas 2 cloves garlic, chopped 1 medium onion, sliced 2 carrots, cut into sticks 4 large ripe tomatoes, peeled and quartered 1 tbsp tomato puree

1 oz. chopped parsley 12 oz. couscous 4 tbsp olive oil salt and pepper

Directions 1. Place a deep pan over medium heat. Heat in it half of the oil. Cook in it the chicken pieces for 3 to 4 min on each side. 2. Stir in the garlic with onion, tomato purée, a pinch of salt and pepper. Cook them for 2 min. 3. Cover the chicken with water. Let it cook for 11 min. 4. Stir in the chickpeas, the carrots, and the tomatoes. Cook them for 15 min over low heat 5. Get a mixing bowl: Stir in it the couscous, 1 1/2 C. of water, the rest of the olive oil and a pinch of salt. 6. Bring a pot of water to a boil. Place over it a fine mesh sieve. Place in it the couscous and let it cook for 24 to 26 min. 7. Place the couscous in a serving plate. Top it with the chicken chickpeas stew. Serve it hot. 8. Enjoy.

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Chickpea Chicken Stew with Couscous

Vegan

Stuffed Chard

Prep Time: 15 mins Total Time: 1 hr 35 mins Servings per Recipe: 10 Calories 218.7 Fat 11.5g Cholesterol 0.0mg Sodium 696.1mg Carbohydrates 26.3g Protein 4.9g

Ingredients 40 -50 leaves Swiss chard leaves 1 C. rice, washed & drained 1/2 C. chickpeas, drained 1/2 C. vegetable oil 1 1/2 tsp salt 1/4 tsp pepper 6 green onions, chopped 1 C. lemon juice

2 tbsp dry mint 3/4 C. parsley, chopped water

Directions 1. Place a large pot of water over high heat. Bring it to a boil. 2. Cook in it the Swiss chard leaves for 11 min. Drain them and place them aside. Discard the veins. 3. Get a large mixing bowl: Mix in it the chickpeas with 1/2 C. of lemon juice, rice, oil, green onions, parsley, mint, salt and pepper. 4. Lay a Swiss chard leaf on a cutting board. Place on one side of it 1 tbsp of the chickpea filling. 5. Roll the Swiss chard leaf over the filling. Place it in a large saucepan with the seam facing down. 6. Repeat the process with the remaining filling and Swiss chard leaves. 7. Pour 1/2 C. of lemon juice all over the rolls. Cover them with water. Cook them until they start boiling. 8. Put on the lid and let them cook for 50 to 65 min until all the water evaporates. 9. Serve your rolls warm with some yogurt. 10. Enjoy. Vegan Stuffed Chard

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TRIPOLI

Chickpea Nachos

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 1 Calories 418.3 Fat 20.3g Cholesterol 26.1mg Sodium 952.7mg Carbohydrates 46.7g Protein 14.9g

Ingredients 3 1/2 C. boiled chickpeas, drained 4 garlic cloves 1 tsp salt 2 tsp fresh lemon juice 3 C. plain yogurt 2 1/2 tbsp tahini 2 small pita breads 1/2 C. vegetable oil

2 -3 tsp cumin 2 tbsp butter 1/2 C. pine nuts 1 pinch paprika

Directions 1. 2. 3. 4.

Get a mortar and a pestle: Mash in it the garlic with 1 tsp of salt. Mix in the lemon juice. Get a small mixing bowl: Whisk in it the garlic mixture with yogurt and tahini. Cut the pita bread into bite size pieces. Place a large pan over medium heat. Heat in it the oil. Fry in it the pita bread pieces until they become golden brown 5. Place them aside to drain on some paper towels. 6. Get a mixing bowl: Toss in it the chickpeas with cumin and salt. 7. Place a small skillet over medium heat. Melt in it the butter. Toast in it the pine nuts for few minutes. 8. Lay some of the crunchy bread nachos on a serving plate. Top them with some of the chickpeas. 9. Repeat the process to make more layers. Drizzle the yogurt dressing on top. 10. Garnish your nacho plate with the toasted pine nuts then serve it right away. 11. Enjoy.

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Tripoli Chickpea Nachos

Lebanese

Turkey Kabobs

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 8 Calories 185.7 Fat 9.4g Cholesterol 101.5mg Sodium 387.0mg Carbohydrates 1.9g Protein 23.4g

Ingredients 2 lbs. lean ground turkey 1 medium onion, grated and drained 1 egg 1 tbsp dried dill 1 tbsp dried coriander 1 tsp cumin 1 tsp sea salt 1/2 tsp pepper

1/4 tsp cayenne pepper 1/4 tsp turmeric 1/4 tsp saffron thread 1 pinch salt

Directions 1. Get a mixing bowl: Combine in it the turkey, grated onion, egg, dill, coriander, cumin, sea salt, pepper, cayenne pepper, turmeric and a pinch of salt. 2. Place a pan over medium heat. Cook in tit he saffron thread for 10 sec with a pinch of salt. 3. Get a mortar and a pestle: Crush in it the saffron threads until it becomes like a powder. 4. Add it to the meat mixture and combine them well. Place the mixture in the fridge for at least an overnight. 5. Before you do anything, preheat the grill. 6. Shape the meat mixture into 10 medium sized logs. Press each one of them into a skewer. 7. Place the turkey kabobs on the grill and cook them for 4 to 5 min on each side. 8. Serve your kabobs warm with some pita bread and yogurt. 9. Enjoy.

Lebanese Turkey Kabobs

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WHITE

Pickles

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 1 Calories 199.7 Fat 0.5g Cholesterol 0.0mg Sodium 14510.8mg Carbohydrates 47.2g Protein 4.9g

Ingredients 2 1/4 lb. small turnip, trimmed and sliced 1 small beetroot, peeled and sliced 2 tbsp sugar

1/4 C. coarse salt 4 C. of water

Directions 1. 2. 3. 4.

Place a saucepan over medium heat. Stir in it the water with sugar and salt. Cook them until they start boiling. Turn off the heat and let it cool down. Place the turnip and beetroots slices in mason jars while alternating between them. Pour over them the water mixture. Seal the jars and place them in a warm and dark place for at least 20 days. 5. Serve your pickles with some sandwiches or pizza. 6. Enjoy.

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White Pickles

Beirut

Bean Soup

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 8 Calories 426.5 Fat 15.6g Cholesterol 0.0mg Sodium 451.3mg Carbohydrates 57.0g Protein 15.4g

Ingredients 1 C. dry green lentils 1 C. dried garbanzo beans 1/2 C. dried black beans 1 C. long grain rice 1/2 C. olive oil 1/2 C. minced onion

1 1/2 tsp salt 1/2 tsp caraway seed 6 C. water 1 lemon, juice

Directions 1. Get a mixing bowl: Stir in it the beans with lentils and chickpeas. Cover them with water and let them sit for an overnight. 2. Drain the beans mix and place them in a pressure cooker with 6 C. of water and a pinch of salt. 3. Put on the lid and let them cook for 15 min on high pressure. 4. Place a small pan over medium heat. Heat in it the olive oil. Sauté in it the onion for 3 min. 5. Once the time is up, use the natural method to release the pressure of the pot. 6. Stir the onion with rice, caraway seeds, lemon juice, a pinch of salt and pepper. 7. Heat the soup for a few more minutes, then serve it hot. 8. Enjoy.

Beirut Bean Soup

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GOLD

Bites

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 6 Calories 381.2 Fat 20.4g Cholesterol 252.1mg Sodium 362.8mg Carbohydrates 42.4g Protein 7.5g

Ingredients 1 1/2 C. water 1/2 C. butter 8 tbsp flour 1 tbsp baking powder 6 eggs 2 tsp vanilla

1 C. water 1 C. sugar lemon, juice

Directions 1. To make the puffs: 2. Before you do anything, preheat the oven to 375 F. Line up baking sheet with parchment paper. Place a heavy saucepan over medium heat. Stir in it the butter with water until they melt. 3. Cook them until they start boiling. Mix in the flour with baking powder and a pinch of salt. 4. Stir the mixture while it is cooking until it turns into a ball of dough. 5. Turn off the heat. Add the eggs gradually while whisking them until you get a smooth batter. 6. Mix in the vanilla. Pour the mixture in a piping bag. Use it to pipe the batter into the sheet to make several dough balls. 7. Place the puffs sheet in the oven. Cook them for 3 to 4 min until they become golden brown. 8. To make the syrup: 9. Place a heavy saucepan over medium heat. Stir in it water with sugar. Cook them until they start boiling. Lower the heat and let the syrup cook for an extra 25 min. 10. Stir into it the golden puffs then drain them right away. 11. Garnish them with some chopped nuts. Serve them with some tea. 12. Enjoy. 72

Gold Bites

A Girl

Prep Time: 5 mins

from Lebanon Chicken Soup

Total Time: 45 mins Servings per Recipe: 6 Calories 454.0 Fat 23.3g Cholesterol 115.0mg Sodium 108.3mg Carbohydrates 27.5g Protein 30.8g

Ingredients 1 whole chicken 1 C. rice 1 whole onion avgolemono sauce

salt pepper

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

Place a soup pot over medium heat. Lay in it the chicken and cover it with water. Cook it until it starts boiling. Skim off the foam that rises on top. Stir in the onion with a pinch of salt and pepper. Drain the chicken and shred it. Stir it back into the soup pot with rice. Let the soup cook over low medium heat until it is done. Serve your soup warm with some avgolemono sauce. Enjoy.

A Girl from Lebanon Chicken Soup

73

BAKED

Butter Beans Pot

Prep Time: 5 mins Total Time: 1 hr 30 mins Servings per Recipe: 4 Calories 390.7 Fat 35.1g Cholesterol 0.0mg Sodium 18.4mg Carbohydrates 19.3g Protein 3.1g

Ingredients 17.5 oz. Greek butter beans, picked and rinsed 2 1/4 lb. tomatoes 5.4 oz. olive oil 10 oz. onions, sliced 1 tbsp tomato puree 3 cloves garlic, peeled & sliced

1 tsp sugar salt and black pepper 3 tbsp parsley, chopped 1 tbsp oregano 1 tsp thyme

Directions 1. Place a large saucepan over medium heat. Place in it the beans and cover them with water. 2. Bring it to a boil. Lower the heat and let the beans cook until they become soft. Drain it and place it aside. 3. Place a large saucepan over medium heat. Heat in it the oil. 4. Add the onion with garlic and herbs. Cook them for 4 min. Stir in the tomato with its juice and a splash of water, tomato puree and sugar. 5. Sprinkle over them a pinch of salt and pepper. Put on the lid and let them cook for 32 min. 6. Before you do anything, preheat the oven to 350 F. Grease a casserole dish. 7. Fold the butter beans with parsley into the mixture. Pour it in a baking dish then bake it for 32 min. 8. Serve your baked bean casserole warm. 9. Enjoy.

74

Baked Butter Beans Pot

Pomegranate

and Spinach Pierogis

Prep Time: 40 mins Total Time: 1 hr 10 mins Servings per Recipe: 1 Calories 801.9 Fat 38.4g Cholesterol 0.0mg Sodium 1755.1mg Carbohydrates 99.4g Protein 18.8g

Ingredients 5 C. all-purpose flour 1 tbsp sugar 1 tbsp salt 1 1/2 C. water 3/4 C. vegetable oil lb. fresh spinach, chopped 1/2 C. lemon juice

3 large onions, chopped 1 tsp salt 1 pinch ground black pepper 2 tbsp ground sumac 1/4 C. vegetable oil 1 tbsp thickened pomegranate juice

Directions 1. To make the dough: 2. Get a large mixing bowl: Combine in it the flour with sugar and salt. Add the olive and vegetable oil then combine them well. Pour in the water gradually while mixing them with your hands. Transfer the dough to a floured surface and knead it until it becomes soft. 3. Place the dough in a greased bowl and cover it with a plastic wrap. Place it aside and let rest for at least 6 h. 4. Before you do anything else, preheat the oven to 400 F. 5. To make the filling: 6. Rinse the spinach then drain it. Get a large mixing bowl: Toss in it the spinach with 1/2 tsp of salt then drain it. Get a mixing bowl: Mix in it the onion with 1/2 tsp of salt, sumac, pepper, onion, oil and pomegranate. Mix them well. 7. Place the dough on a floured surface until it becomes thin. Use a 3 inches cookie cutter to cut it into circles. Place 1 tbsp of the filling on the side of each dough circle. Pull the other side of dough over it then press the edges with a fork to seal them. 8. Place the pierogis on a lined up baking sheet. Cook them in the oven for 32 min. 9. Serve your pierogis warm or cold with your favorite dip. Enjoy. Pomegranate and Spinach Pierogis

75

CRUNCHY BAKLAVA

with Lemon Syrup

Prep Time: 30 mins Total Time: 1 hr 20 mins Servings per Recipe: 1 Calories 431.4 Fat 20.6g Cholesterol 52.1mg Sodium 318.9mg Carbohydrates 58.5g Protein 4.3g

Ingredients 1 lb. phyllo pastry sheet 3/4 lb. butter, melted 3 C. milk 1/3 C. sugar 1/2 tsp vanilla 1/4 tsp salt

1/2 C. fine grain semolina 2 2/3 C. sugar 2 C. water 2 tbsp lemon juice

Directions 1. Before you do anything, preheat the oven to 350 F. Grease a baking dish with some butter 2. Divide the pastry sheet into 2 portions. Place 1 sheet of pastry in the buttered pan. 3. Coat it with some melted butter. Lay over it another pastry sheet and coat it with melted butter. 4. Repeat the process with the remaining phyllo sheets to complete the first half of it. 5. Lay damp kitchen towel over the second pastry half and place it aside to prevent it from drying. 6. Place a heavy saucepan over medium heat. Stir in it the milk, sugar vanilla and salt. Cook them until they start boiling. 7. Stir in the semolina gradually and cook it until it becomes thick. Allow it to cool down for a while. 8. Pour the mixture all over the pastry layer. Cover it with a pastry sheet and brush it with some melted butter. 9. Repeat the process with the remaining pastry sheet. Drizzle the remaining melted butter on top. 10. Use a sharp knife to cut the pastry pan into diamonds shape by cutting into 2 crossing lines. Place the baklava pan in the oven and cook it for 42 to 46 min until it becomes golden brown. 78

Crunchy Baklava with Lemon Syrup

11. To make the syrup: 12. In the meantime, place a heavy saucepan over medium heat. Combine in it the sugar, water, and lemon juice. 13. Stir them until the sugar completely dissolves. 14. Let it cook until it starts boiling the lower the heat and cook it for an extra 15 min while stirring it often. 15. Carefully lift the baklava pan and pour out the excess melted butter from it. 16. Place it in the oven and bake it for an extra 11 min. Pour the hot syrup all over it and let it sit for at least 3 h. 17. Serve you baklava with some tea. 18. Enjoy.

79

BAKED

Butter Beans Pot

Prep Time: 5 mins Total Time: 1 hr 30 mins Servings per Recipe: 4 Calories 390.7 Fat 35.1g Cholesterol 0.0mg Sodium 18.4mg Carbohydrates 19.3g Protein 3.1g

Ingredients 17.5 oz. Greek butter beans, picked and rinsed 2 1/4 lb. tomatoes 5.4 oz. olive oil 10 oz. onions, sliced 1 tbsp tomato puree 3 cloves garlic, peeled & sliced

1 tsp sugar salt and black pepper 3 tbsp parsley, chopped 1 tbsp oregano 1 tsp thyme

Directions 1. Place a large saucepan over medium heat. Place in it the beans and cover them with water. 2. Bring it to a boil. Lower the heat and let the beans cook until they become soft. Drain it and place it aside. 3. Place a large saucepan over medium heat. Heat in it the oil. 4. Add the onion with garlic and herbs. Cook them for 4 min. Stir in the tomato with its juice and a splash of water, tomato puree and sugar. 5. Sprinkle over them a pinch of salt and pepper. Put on the lid and let them cook for 32 min. 6. Before you do anything, preheat the oven to 350 F. Grease a casserole dish. 7. Fold the butter beans with parsley into the mixture. Pour it in a baking dish then bake it for 32 min. 8. Serve your baked bean casserole warm. 9. Enjoy.

80

Baked Butter Beans Pot

Chilled Creamy

Summer Soup

Prep Time: 5 mins Total Time: 35 mins Servings per Recipe: 6 Calories 88.4 Fat 2.2g Cholesterol 5.3mg Sodium 564.6mg Carbohydrates 12.0g Protein 5.4g

Ingredients 2 tbsp reduced-fat butter 1 C. diced onion 3 1/2 C. chicken broth 1 C. diced peeled potato 4 C. diced cucumbers 1 C. plain yogurt 1/4 tsp salt

1/4 tsp pepper 1 1/2 tbsp snipped fresh dill cucumber, slices dill sprigs fresh edible flower toasted walnut pieces

Directions 1. Place a large saucepan over medium heat. Heat in it the butter until it melts. 2. Cook in it the onion for 11 min. Stir in the potato with broth and cook them until they start boiling. 3. Lower the heat and let them cook for 11 min. Stir in the cucumber then cook the soup for an extra 11 min. 4. Once the time is up, turn off the heat. Allow the soup to cool down completely. 5. Use an Immersion blender or a food processor to blend the soup until it becomes smooth. 6. Pour the soup into a large bowl. Add to it the yogurt with a pinch of salt and pepper. 7. Mix them well then place it in the fridge for at least 1 h. 8. Garnish your soup with chopped fresh herbs and yogurt then serve it. 9. Enjoy.

Chilled Creamy Summer Soup

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MINTY EGGS

and Potato Salad

Prep Time: 10 mins Total Time: 27 mins Servings per Recipe: 4 Calories 777.8 Fat 63.8g Cholesterol 372.0mg Sodium 766.5mg Carbohydrates 36.1g Protein 16.8g

Ingredients 2 red potatoes, cubed 1/2 C. extra virgin olive oil, divided 4 eggs 1 tbsp ground sumac 1/2 C. water 1 tbsp red wine vinegar 1 tsp dried mint

1/2 tsp salt 2 garlic cloves, minced 1/2 tsp white pepper

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

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Place a large pan over medium heat. Heat in it 1/4 C. of olive oil. Fry in it the potato until they become golden brown then drain them. Add the eggs to the hot oil and cook them for 6 min while flipping often. Get a mixing bowl: Whisk in it the sumac powder with the water, vinegar, mint, salt, garlic, and pepper. Place a small skillet over medium heat. Grease it with some oil. Stir in it the fried eggs with sumac mixture. Cook them for 2 to 3 min. Stir in the potatoes and cook them for 1 min. Serve your fried salad with some bread. Enjoy.

Minty Eggs and Potato Salad

Spicy Sirloin

Stuffed Peppers

Prep Time: 20 mins Total Time: 1 hr 50 mins Servings per Recipe: 4 Calories 279.3 Fat 11.3g Cholesterol 55.2mg Sodium 362.0mg Carbohydrates 23.4g Protein 20.0g

Ingredients 4 medium red bell peppers 1 tsp black pepper, divided 1/2 C. low sodium beef broth, divided 1 C. cooked long-grain rice, cooled 1/2 tsp ground allspice 1/2 tsp salt 1/4 tsp ground cinnamon 3/4 lb. ground sirloin 2 C. water 1/2 C. fresh parsley, chopped 2 tsp olive oil

3/4 C. onion, chopped 1 tsp garlic, minced 1 C. crushed tomatoes 1/4 C. water 1/4 tsp sugar 1/4 tsp dried oregano 1/8 tsp crushed red pepper flakes 2 tbsp plain Greek yogurt 4 lemon wedges

Directions 1. Before you do anything, preheat the oven to 400 F. Grease a casserole dish. 2. Slice the top of the bell peppers. Place them in a microwave safe dish. 3. Lay over them some damp paper towels. Place it in the microwave and microwave them for 7 min on high. 4. Let them rest for 6 min. Drain the peppers and place them aside to dry. 5. Get a large mixing bowl: Mix in it 1/2 tsp black pepper, 1/4 C. broth, rice, allspice, salt, cinnamon, and sirloin. 6. Spoon the mixture into the peppers and place them in the casserole dish. Pour around them 2 C. of water. 7. Lay over them a piece of foil. Place it in the oven and cook them for 46 min. 8. Once the time is up, top them with 1/4 C. of parsley. 9. Place a small pan over medium heat. Heat in it the oil. Cook in it the onion for 9 min. 10. Stir in the garlic and cook them for an extra minute. Spicy Sirloin Stuffed Peppers

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11. Stir in 1/2 tsp black pepper, 1/4 C. broth, tomatoes, water, sugar, oregano, and red pepper flakes. 12. Cook them until they start boiling. Lower the heat and let it cook for 32 min to make the sauce. 13. Once the time is up, mix in the yogurt with 1/4 C. of parsley. Drizzle it over the stuffed peppers then serve them. 14. Enjoy.

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Spicy

Halibut BBQ

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 531.1 Fat 18.0g Cholesterol 130.3mg Sodium 220.6mg Carbohydrates 2.2g Protein 85.7g

Ingredients 4 halibut fillets 2 tbsp extra virgin olive oil 2 tsp paprika 1/2-1 tsp red pepper flakes 1/2 tsp garlic powder 1/2 tsp dried oregano 1/2 tsp marjoram 1 tbsp lemon peel

1 pinch ground cumin 1 tbsp toasted sesame seeds salt, assorted grilled vegetables, such as grape tomatoes, red onion rings, eggplant and zucchini

Directions 1. Before you do anything, preheat the grill and grease it. 2. Get a spice grinder: Place in it the paprika with red pepper flakes, garlic powder, oregano, marjoram, lemon peel, cumin, and sesame seeds. 3. Grind them until they become powdered. 4. Coat the halibut fillets with olive oil then cover them with the rub mix. Place them aside to rest for 12 min. 5. Grill the halibut fillets for 5 to 6 min on each side. 6. Serve your halibut fillets with a salad, or some bread. 7. Enjoy.

Spicy Halibut BBQ

85

CLASSIC

Za'atar Stuffed Meatloaf

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 388.5 Fat 30.2g Cholesterol 222.4mg Sodium 704.8mg Carbohydrates 3.5g Protein 24.0g

Ingredients 3 eggs, hard boiled and peeled 1 lb. ground lamb 1/2 tsp cinnamon 1/2 tsp za'atar spice mix 1 onion, minced 1 tsp salt 1/2 tsp pepper

1/2 tsp ground cumin 3 tbsp fresh parsley, chopped

Directions 1. Before you do anything, preheat the oven to 400 F. 2. Get a large mixing bowl: Mix in it the meat, cinnamon, za’atar, onion, salt, pepper, and cumin. 3. Place a large piece of foil on a cutting board. Shape the meat mixture into a loaf and place it over the piece of foil. 4. Lay over it the parsley. Place the eggs on top gently push the meat over it to cover them with it. 5. Pull the piece of foil over the meatloaf and cover it with it completely. 6. Place it on a baking sheet. Cook it in the oven for 45 min. 7. Once the time is up, all the meatloaf to cool down completely then serve it with some ketchup. 8. Enjoy.

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Classic Za'atar Stuffed Meatloaf

Basmati

Nut Rice with Sirloin

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 8 Calories 477.6 Fat 23.0g Cholesterol 62.7mg Sodium 1021.3mg Carbohydrates 45.8g Protein 20.6g

Ingredients 2 tsp allspice 2 tsp salt 1 tsp black pepper 1/2 tsp cinnamon 1/4 tsp nutmeg 1 1/4 lbs. sirloin, chopped 2 tbsp olive oil 2 1/2 C. basmati rice, Rinsed and drained

4 C. chicken broth 4 tsp chicken stock powder 4 tbsp unsalted butter 1/2 C. pine nuts, toasted 26 oz. plain yogurt,

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

Before you do anything, preheat the oven to 400 F. Grease a casserole dish. Get a small mixing bowl: Combine in it all the spices. Get a mixing bowl: Stir in it the broth with chicken stock mix and place it aside. Place a large pan over medium heat. Heat in it the oil. Cook in it the sirloin with 1/3 of the spice mix for 3 min. Add the remaining spice and cook them for 5 min while stirring them all the time. Mix in the rice well and cook them for 30 sec. Stir in the broth and stock mix with butter Cook them until they start boiling. Lower the heat and put on the lid. Cook the meaty rice for 18 min. Once the time is up, allow it to sit for 11 min. Garnish your meaty rice with some toasted nuts or yogurt then serve it warm. Enjoy.

Basmati Nut Rice with Sirloin

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NAUGHTY

Pierogis

Prep Time: 2 hrs Total Time: 2 hrs 10 mins Servings per Recipe: 4 Calories 491.0 Fat 27.7 Cholesterol 0.0mg Sodium 4.4mg Carbohydrates 53.3g Protein 11.6g

Ingredients 1 (1/4 oz.) envelope dry yeast 1 tsp sugar 1 1/4-2 C. warm water 1 1/2 C. all-purpose flour 1 tsp vegetable oil

2 C. ground walnuts 3 tbsp sugar 2 tsp cinnamon

Directions 1. Get a large mixing bowl: Stir in it the yeast with 1/2 C. of warm water. Cover it with a plastic wrap and let it sit for 22 min. 2. Get a large mixing bowl: Rinse it with some hot water and drain it. 3. Mix in it the flour with a pinch of salt, yeast and water mixture. Add the remaining water gradually while mixing them well until you get a smooth batter. 4. Cover the batter bowl with a plastic wrap and let it sit for 60 min. 5. Before you do anything else, preheat the oven to 375 F. 6. Get a small mixing bowl: Combine in it the walnuts, sugar, and cinnamon to make the filling. 7. Place a small pan over medium heat. Heat in it a splash of vegetable oil. 8. Pour in it 1/4 C. of the flour batter and spread it gently in the pan. Cook the pancake until it becomes golden on the sides. 9. Grease it a baking sheet. Slide into it the pancake without cooking it on the other side 10. Place on one half of it 2 tbsp of nuts filling. Pull the other half over it and press the edges to seal them. 11. Repeat the process with the remaining pancake batter and filling. 12. Place the stuffed pancakes in the oven and cook them for 12 to 15 min. 13. Enjoy. 90

Naughty Pierogis

Spiced Up

Feta Salad

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 8 Calories 117.6 Fat 8.8g Cholesterol 22.2mg Sodium 312.6mg Carbohydrates 6.1g Protein 4.3g

Ingredients 2 large fennel bulbs, with tips stalks and fronds intact 1/2 small Spanish onion, sliced 7 oz. feta 2 tsp za'atar spice mix

1 slice preserved lemon, wedge 2 tbsp extra virgin olive oil

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

Slice off the fennel fronds and place them aside. Cut the fennel bulbs into thin slices. Place them in a bowl and cover them with water. Let them sit for 6 min. Remove them from the water and pat them dry. Lay the fennel slices on a serving salad plate. Top it with onion, crumbled feta, and lemon. Garnish it with fennel fronds and a swirl of olive oil. Serve your salad. Enjoy.

Spiced Up Feta Salad

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HERBED

Warm Potato Salad

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 290.9 Fat 13.8g Cholesterol 0.0mg Sodium 15.5mg Carbohydrates 38.9g Protein 4.5g

Ingredients 6 medium potatoes, peeled and cubed 6 tbsp vegetable oil 1 bunch cilantro, chopped 4 garlic cloves, mashed

2 tbsp ground coriander salt 4 tbsp lemon juice

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

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Peel the potatoes and dice them. Place a large skillet over medium heat. Heat in it the vegetable oil. Cook in it the potato dices until they become golden brown. Add the garlic with cilantro for 1 min. Stir in the coriander with a pinch of salt. Drizzle the lemon juice on top then toss them to coat. Serve your salad warm or cold. Enjoy.

Herbed Warm Potato Salad

Minty

Cucumber Salad

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 327.6 Fat 16.4g Cholesterol 65.0mg Sodium 233.5mg Carbohydrates 28.6g Protein 18.3g

Ingredients 3 C. of yogurt 17.5 oz. cucumber, peeled and sliced 3 pieces garlic 1 1/2 tsp dried mint

salt

Directions 1. Get a large mixing bowl: Combine in it all the ingredients and mix them well. 2. Place the salad in the fridge and chill it for few minutes. Garnish it with some mint then serve it. 3. Enjoy.

Minty Cucumber Salad

93

MINTY

Feta Tabbouleh

Prep Time: 5 mins Total Time: 50 mins Servings per Recipe: 6 Calories 241.0 Fat 13.8g Cholesterol 17.8mg Sodium 242.2mg Carbohydrates 25.1g Protein 7.1g

Ingredients 1 C. medium bulgur 2 C. boiling water 2 C. sorrel, coarsely chopped 3/4 C. mint, coarsely chopped 2 tomatoes, chopped 1/2 C. radish, sliced 1 cucumber, peeled, seeded and chopped

1 C. scallion, chopped 1 lemon, juice 4 tbsp olive oil salt & ground black pepper 4 oz. feta cheese, crumbled

Directions 1. Get a large mixing bowl: Stir in it the bulgur with boiling water. Put on the lid and let it sit for 40 to 44 min. 2. Once the time is up, discard the drain the bulgur. 3. Get a serving shallow bowl: Toss in it the bulgur with the sorrel, mint, tomatoes, radish slices, cucumbers, scallions, lemon juice, olive oil, a pinch of salt and pepper. 4. Garnish it with feta cheese then serve it. 5. Enjoy.

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Minty Feta Tabbouleh

Classic Lebanese

Prep Time: 4 hrs

Dumplings with Lemon Syrup

Total Time: 4 hrs 45 mins Servings per Recipe: 4 Calories 797.3 Fat 1.1g Cholesterol 0.0mg Sodium 7.3mg Carbohydrates 186.1g Protein 12.0g

Ingredients 3 1/2 C. plain flour 1/4 oz. plain dried yeast 2 1/2 C. lukewarm water 1 tsp sugar corn oil

2 C. sugar 1 C. water 1 lemon, juice

Directions 1. To make the dumpling: 2. Get a large mixing bowl: Stir in it the yeast with 1/4 C. of water and sugar.. 3. Let them sit for 10 min. Add the flour with a pinch of salt then mix them well until you get a sticky mixture. 4. Place the dough in a greased bowl and cover it with a plastic wrap. 5. Place it aside to 80 min to rise while mixing it every 16 min. 6. Place a large deep pan over medium heat. Heat in it 2 inches of oil. 7. Drop several tsp of the dough in the hot oil. Cook them until they float on top. 8. Lower the heat and cook them until they become golden brown. Drain them and place them aside to drain. 9. To make the syrup: 10. Place a heavy saucepan over medium heat. Stir it the water with sugar. Cook them with stirring all the time until the sugar melts. 11. Mix in the lemon juice and cook them until they start boiling. 12. Use a spatula to lower the golden dumplings in the hot syrup and drain them right away. 13. Serve your golden dumplings with some ice cream. Enjoy.

Classic Lebanese Dumplings with Lemon Syrup

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ROASTED

Walnuts Dip

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 4 Calories 586.7 Fat 63.8g Cholesterol 0.0mg Sodium 1.6mg Carbohydrates 4.7g Protein 2.4g

Ingredients 1/2 C. walnuts 1 medium onion, quartered 1/4 C. pomegranate molasses 3 roasted red peppers 1/2 C. olive oil

1/2 C. vegetable oil crushed dried pita bread

Directions 1. Get a blender: Place in it the walnuts with onions. Process them until they become smooth. 2. Add the pomegranate molasses gradually while blending them at the same time. 3. Add the peppers and process them smooth again. Pour in the broth with olive and vegetable oil. 4. Blend them smooth. Serve your dip with some bread, veggies or dumplings. 5. Enjoy.

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Roasted Walnuts Dip

Crunchy

Pistachios Kenade

Prep Time: 35 mins Total Time: 1 hr 35 mins Servings per Recipe: 10 Calories 388.4 Fat 16.3g Cholesterol 47.0mg Sodium 148.9mg Carbohydrates 55.1g Protein 6.6g

Ingredients 15 oz. ricotta cheese 0.5 (16 oz.) packages shredded phyllo dough 8 tbsp sweet butter 1 1/2 tbsp sugar

Diced pistachios 2 C. sugar 2 C. water 1/2 tsp kenade food coloring

Directions 1. Place a large pan over medium heat. Stir in the sugar with water and food coloring. 2. Cook them while stirring them all the time until the mixture starts boiling to make the syrup. 3. Turn off the heat and place the syrup aside to cool down. 4. Before you do anything, preheat the oven to 425 F. Grease a baking dish. 5. Cut or shred the phyllo dough into small pieces. toss it with the melted butter and spread it in the cookie sheet. 6. Place it in the oven and cook it for 8 min while stirring them every 2 to 3 min. 7. Split the shredded dough in half. Place one half aside and spread the remaining one in the cookie sheet. 8. Get a mixing bowl: Mix in it the ricotta cheese with sugar. Spread them over the dough layer. 9. Cover it with other half of shredded dough. Place it in the oven and cook it in the oven for 35 to 42 min. 10. Drizzle the syrup all over the kenade and garnish it with some pistachios. Allow it to cool down completely then serve it. 11. Enjoy.

Crunchy Pistachios Kenade

99

TAHINI

Peanut Hummus

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 552.8 Fat 41.7g Cholesterol 0.0mg Sodium 447.7mg Carbohydrates 38.4g Protein 9.6g

Ingredients 2 (10 1/2 oz.) cans garbanzo beans 2 -3 tbsp smooth peanut butter 1/2 C. lemon juice 2 -3 large garlic cloves

2/3 C. dark green extra virgin olive oil salt

Directions 1. 2. 3. 4. 5.

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Get a blender: Place in it the garlic. Pulse them several times until they are finely chopped. Pour in 3 tbsp of olive oil and blend them smooth. Mix in it the peanut butter. Add to them the drained beans with lemon juice a pinch of salt then blend them smooth. Place the hummus in the fridge until ready to serve. Enjoy.

Tahini Peanut Hummus

Saucy

Vegan Cabbage Rolls

Prep Time: 25 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 442.1 Fat 27.9g Cholesterol 0.0mg Sodium 534.8mg Carbohydrates 43.7g Protein 6.3g

Ingredients 1 1/2 C. spring onions 1/4 C. olive oil 1 C. long grain rice 1 C. canned chick-peas, drained 1/2 C. chopped parsley 1 C. tomato, chopped & peeled 1/2 tsp allspice salt pepper

24 cabbage leaves 3 garlic cloves, crushed 1 tsp salt 1 tsp dried mint 1/4 C. lemon juice 1/2 C. olive oil

Directions 1. Place a large pan over medium heat. Heat in it 1/4 C. of olive oil. 2. Cook in it the spring onion for 3 to 4 min. Transfer it to a mixing bowl. 3. Add to it the rice with chickpeas, parsley, tomato, allspice, a pinch of salt and pepper to make the filling. 4. Lay 1 tbsp of the filling on a cabbage leaf. Roll it over the filling and place in a large pot. 5. Get a mixing bowl: Mix in it the garlic with salt, mint, olive oil and lemon juice. Pour the mixture all over the cabbage rolls. 6. Cover them with water. Cook them over low heat until it starts boiling. Lower the heat and put on the lid. 7. Let the cabbage rolls cook for an extra 46 min. 8. Once the time is up, turn off the heat and let it sit for 35 min. Serve it with some extra tomato sauce. 9. Enjoy.

Saucy Vegan Cabbage Rolls

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RICY

Meatballs Soup

Prep Time: 5 mins Total Time: 37 mins Servings per Recipe: 7 Calories 487.6 Fat 39.6g Cholesterol 172.4mg Sodium 143.9mg Carbohydrates 7.4g Protein 23.9g

Ingredients 2 lbs. ground lamb 1/4 C. rice 1 small onion, chopped 3 tsp parsley, chopped 2 tsp dill, chopped 2 tsp olive oil 5 C. stock

1/4-1/2 C. butter salt and pepper 2 eggs 1/4 C. lemon juice

Directions 1. Get a large mixing bowl: Combine in it the meat, rice, onion, parsley, dill, oil and salt and pepper. 2. Shape the mixture into bite size meatballs. 3. Place a pot over medium heat. Stir in it the butter with stock. Cook them until they start boiling. 4. Stir in the meatballs and let them cook for 35 min over low heat. 5. Get a small mixing bowl: Whisk in it the lemon juice with eggs until they become creamy. 6. Pour into it 2 ladles of hot broth then mix them well. Add the mixture to the soup and stir it well. 7. Adjust the seasoning of the soup then serve hot. 8. Enjoy.

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Ricy Meatballs Soup

Saucy

Prep Time: 5 mins

Meat Stew

Total Time: 10 mins Servings per Recipe: 6 Calories 784.3 Fat 74.7g Cholesterol 102.9mg Sodium 36.0mg Carbohydrates 17.8g Protein 10.8g

Ingredients 22 oz. beef, rinsed and drained 36 oz. small onions 1 tsp olive oil 1 tsp vinegar 2 -3 ripe tomatoes rosemary 1 bay leaf

2 cloves garlic salt peppercorn

Directions 1. Place a large pot over medium heat. Heat in it the oil. 2. Cook in it the meat for 6 min while stirring it all the time. Stir in the onion and cook them for an extra 6 min. 3. Stir in the tomato with vinegar, garlic, rosemary, bay leaf, a pinch of salt and pepper. Cover them with water. 4. Cook them until they start boiling. Lower the heat and put on the lid. Let them cook for 120 min until the water evaporates. 5. Serve your meat stew warm. 6. Enjoy.

Saucy Meat Stew

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KEFTA

Casserole

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 335.1 Fat 20.8g Cholesterol 51.4mg Sodium 746.7mg Carbohydrates 20.6g Protein 17.2g

Ingredients 1 lb. ground beef 1 medium onion, grated 1 tsp salt 1/4 tsp pepper 1/4 C. parsley, chopped 1/4 C. vegetable oil 2 zucchini, sliced 2 medium potatoes, sliced

2 medium carrots, sliced 1/2 tsp salt 1/4 tsp pepper 1/2 tsp cinnamon 1/4 C. tomato paste 3 C. water

Directions 1. 2. 3. 4.

8. 9.

Before you do anything, preheat the oven to 375 F. Grease a casserole dish. Get a large mixing bowl: Mix in it the meat, onion, 1 tsp. salt, pepper and parsley. Shape the mixture into bite size meatballs then flatten them a bit with your palms. Place a large pan over medium heat. Heat in it the oil. Cook in it the meatballs for 2 to 3 min on each side. Drain the meatballs and place them in the greased casserole. Get a mixing bowl: Mix in it the zucchini with potato, carrots, cinnamon, water, tomato paste, a pinch of salt and pepper. Pour the mixture all over the kefta layer. Place the casserole in the oven and cook it for 50 to 60 min. Serve your kefta casserole warm with some rice or pasta. Enjoy.

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Kefta Casserole

5. 6. 7.

BBQ

Prep Time: 5 mins

Burgers

Total Time: 16 mins Servings per Recipe: 7 Calories 915.5 Fat 92.9g Cholesterol 154.9mg Sodium 81.7mg Carbohydrates 6.6g Protein 12.4g

Ingredients 2 slices bread, soaked in water 2 lbs. minced beef 1 large grated onion 1 egg 1 tbsp oregano 2 tbsp thyme 1 tbsp chopped of fresh mint

chopped parsley salt black pepper 1 lemon

Directions 1. Drain the bread and squeeze it dry. Discard the crust. 2. Get a large mixing bowl: Mix in it the dry bread with the remaining ingredients. Place it aside and let sit for 35 min. 3. Before you do anything, preheat the grill and grease it. 4. Shape the beef mixture into 7 burger patties. Place them on the grill and cook for 3 to 4 min on each side. 5. Serve your burgers with a salad or bread. 6. Enjoy.

BBQ Burgers

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LAVASH

Almond Tortillas

Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings per Recipe: 1 Calories 843.5 Fat 68.8g Cholesterol 92.8mg Sodium 487.7mg Carbohydrates 21.0g Protein 40.1g

Ingredients 6 chicken breasts 1 (8 oz.) packages slivered almonds, toasted 4 large onions 1 C. olive oil 1/4 C. curry powder 1/8 C. coriander powder 1/8 C. ground sumac

1 tbsp ground pepper 1 tsp salt lavash bread

Directions 1. Place a large pot over medium heat. Stir in it the chicken with some carrots, bay leaf, coriander, ground pepper, and sumac. 2. Cover them with water and bring them to a boil. Lower the heat and simmer them for until the chicken is done. 3. Drain the chicken breasts and place them aside. Reserve 5 C. of the chicken broth. 4. Place a large pan over medium heat. Heat in it the oil. Cook in it the chicken for 3 min. 5. Shred the chicken and add it to the pan. Cook them for another 3 min. 6. Stir in some coriander, sumac, curry powder, ground pepper, and salt. Mix in 2 C. of broth. 7. Cook the chicken until it is done and yellow in color and some of the broth evaporates. 8. Stir in the toasted almonds to make the filling. Place 1 C. of the filling in a tortilla and wrap it. 9. Repeat the process with the remaining chicken and tortillas or bread. Serve them warm. 10. Enjoy.

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Lavash Almond Tortillas

Sunny

Prep Time: 10 mins

Pita Pizza

Total Time: 20 mins Servings per Recipe: 1 Calories 266.5 Fat 5.6g Cholesterol 0.0mg Sodium 867.5mg Carbohydrates 46.0g Protein 9.7g

Ingredients 1 pita bread, halved 2 tbsp hummus dried oregano paprika 1/4 C. sun-dried tomato

3/4 C. boiling water 4 black olives, pitted pepper

Directions 1. Before you do anything, preheat the oven to 250 F. 2. Lay 1 tbsp of hummus on every pitta bread half. Top it with paprika and oregano. 3. Place a small saucepan of water over medium heat. Stir in the dry tomato and cook them for 6 min. 4. Drain them and thinly slice them. Slice the black olives. 5. Lay the sundried tomatoes and olives slices over the pita bread halves. 6. Place them in a baking sheet and bake them for 8 min. Serve them right away. 7. Enjoy.

Sunny Pita Pizza

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NUTTY

Semolina Cake

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 8 Calories 679.9 Fat 27.4g Cholesterol 0.0mg Sodium 3.4mg Carbohydrates 105.7g Protein 5.3g

Ingredients 1 C. olive oil 2 C. semolina flour 3 C. sugar 4 C. water 2 lemon wedges

cinnamon stick chopped almonds

Directions 1. 2. 3. 4.

6. 7. 8.

Place a large pan over medium heat. Heat in it the oil. Cook in it the semolina with almonds while stirring them often until they become brown. Place a saucepan over medium heat. Heat in it the water without boiling it. Add to it the sugar and stir it until it dissolves to make the syrup. Stir in the cinnamon and lemon. Pour the mixture all over the semolina and mix them well. Cook them while stirring them all the time until they become thick. Discard the cinnamon stick and lemon wedges. Pour the semolina mixture into a pie dish. Garnish it with some almonds and let it cool down complete then serve it. Enjoy.

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Nutty Semolina Cake

5.

Dessert Skillet

Prep Time: 20 mins Total Time: 2 hrs 20 mins Servings per Recipe: 10 Calories 447.4 Fat 23.7g Cholesterol 58.4mg Sodium 169.8mg Carbohydrates 45.9g Protein 15.3g

Ingredients 1 package Ahmed brand vermicelli 1 gallon fresh whole milk 1 C. sugar 20 cloves whole cardamom pods 1/2 tsp cardamom powder 1 C. slivered almonds, cashews and pistachios 1/2 C. fresh cream

1/2 tsp saffron strand 3 tbsp charoli nuts 1/2 C. light brown raisins 1/2 tsp rose water 1 tbsp butter

Directions 1. Place a large pan over medium heat. Melt in it the butter. Add the vermicelli and cook it until it becomes golden over low heat. 2. Mix 1/4 C. of sugar and cook them for 2 min while stirring them often. 3. Stir in the milk then cook them until they start boiling. 4. Stir in the raisins, whole cardamom, and 1/2 C. slivered almonds, cashews and pistachios, and the remaining sugar next. 5. Lower the heat and let them cook until the mixture becomes slightly thick. 6. Stir in the rose water, charoli and fresh cream. Put on the lid and let them cook for 11 min over low heat. 7. Garnish your Dessert skillet with some chopped nuts then serve it right away. 8. Enjoy.

Dessert Skillet

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CHICKEN

Pilaf

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 634.4 Fat 17.9g Cholesterol 44.2mg Sodium 558.7mg Carbohydrates 89.6g Protein 26.1g

Ingredients 1 garlic clove, mashed with pinch salt 1/2 tsp salt 1 tbsp lemon juice, fresh 1/4 C. olive oil 1/2 small onion, chopped 1/2 lb. ground chicken salt pepper 1/2 tsp allspice

2 C. long grain rice 1/2 C. zucchini, diced 1 C. fresh fava beans, blanched and peeled 2 1/2 C. chicken stock, hot 1/2 C. cilantro leaf

Directions 1. Get a large mixing bowl: Mix in the crushed garlic with lemon juice. 2. Place a large saucepan over medium heat. Heat in it the oil. Cook in it the onion for 3 min. 3. Stir in the chicken and cook them for 5 min. Mix in the rice, squash, beans, and hot stock. Season them with some salt and pepper. 4. Put on the lid and cook them for 16 min over low heat. 5. Turn off the heat and mix in the garlic mix. Let the pilaf sit for 6 min then serve it warm. 6. Enjoy.

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Chicken Pilaf

Buttered Cod

with Lemon Sauce

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 437.3 Fat 22.8g Cholesterol 107.5mg Sodium 311.8mg Carbohydrates 13.2g Protein 47.7g

Ingredients 3/4 C. toasted pine nuts 2 slices whole wheat bread 1 garlic clove 1 tbsp lemon juice 1 C. fish stock 1 tbsp parsley, chopped

1 tbsp butter 1 lemon, rind, shredded 4 cod fish fillets

Directions 1. To make the sauce: 2. Get a blender: Combine in it the pine nuts, bread, garlic, lemon juice and stock. Blend them smooth. 3. Place a small saucepan over medium heat. Stir in it the mixture with parsley. Heat it for few minutes. 4. To make the cod fillets: 5. Place a large pan over medium heat. Melt in it 1/2 of the butter and 1/2 of the lemon rind. 6. Add to it two cod fillets. Season them with a pinch of salt and pepper. Cook them for 2 to 3 min on each side. 7. Repeat the process with the remaining cod fillets, lemon rind and butter. 8. Serve them with warm with lemon and pine nut sauce. 9. Enjoy.

Buttered Cod with Lemon Sauce

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DRESSED

Salad

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 6 Calories 139.4 Fat 9.5g Cholesterol 0.0mg Sodium 14.3mg Carbohydrates 13.7g Protein 2.8g

Ingredients 1 1/2 lbs. firm tomatoes, seeded and chopped 3 small pickling cucumbers, chopped 5 scallions, white and light green parts only, chopped 1 green bell pepper, seeded and chopped 2 C. of chopped romaine lettuce hearts, packed

1/4 C. lemon juice 1/4 C. extra virgin olive oil 1/3 C. sesame paste, 2 tbsp white vinegar salt and black pepper

Directions 1. Get a large mixing bowl: Mix in it the tomatoes, cucumbers, scallions, bell peppers, and lettuce. 2. Get a another mixing bowl: Mix in it the lemon juice, olive oil, tahini, vinegar, salt, and pepper to make the dressing. 3. Drizzle the dressing all over the veggies salad. Toss them then serve it right away. 4. Enjoy.

114

Dressed Salad

Cham

Spice

Prep Time: 3 mins Total Time: 3 mins Servings per Recipe: 1 Calories 303.6 Fat 20.0g Cholesterol 0.0mg Sodium 21.5mg Carbohydrates 31.3g Protein 9.7g

Ingredients 3 tbsp dried thyme 2 tbsp ground sumac 2 tbsp sesame seeds

1 tbsp dried oregano 1/2 tsp garlic powder

Directions 1. Get a small mixing bowl: Mix in it all the spices. 2. Pour the spice mixture in a jar and seal it the use them whenever you desire. 3. Enjoy.

Cham Spice

115

SPICY

Breakfast Beans

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 6 Calories 268.2 Fat 19.7g Cholesterol 0.0mg Sodium 18.7mg Carbohydrates 22.2g Protein 6.0g

Ingredients 2 tbsp olive oil 2 large onions, sliced thin 3 garlic cloves, minced 2 (15 oz.) cans green beans, drained 1 (28 oz.) cans diced tomatoes 1 tsp ground cinnamon 1 tsp ground cumin salt 1/2 C. pine nuts

3 tbsp olive oil 1/2 tsp cumin

Directions 1. Place a pot over medium heat. Heat in it the oil. Cook in it the onion with a pinch of salt for 3 min. 2. Stir in the garlic with cinnamon and cumin. Cook them for 3 min. 3. Stir in the tomato with its juice, green beans and a pinch of salt. Put on the lid and cook them for 12 min. 4. Spoon the mixture into a serving shallow bowl. Garnish it with some pine nuts, cumin and a swirl of olive oil then serve it. 5. Enjoy.

118

Spicy Breakfast Beans

Sweet and Salty

Pepper Spread

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 6 Calories 352.7 Fat 7.9g Cholesterol 0.0mg Sodium 680.7mg Carbohydrates 60.8g Protein 10.9g

Ingredients cooking spray 4 red bell peppers, halved and seeded 1 C. onion, chopped 1/2 C. walnuts, chopped 1 tbsp ground cumin 1/8 tsp ground red pepper 3 garlic cloves, minced

1/2 tsp salt 1 tsp honey 9 pita bread, wedges

Directions 1. Before you do anything, preheat the oven to 400 F. Grease a casserole dish. 2. Place the peppers with their cut up side facing down on a lined up baking sheet. 3. Cook them for 12 min until their skin become black. Place them in a zip lock bag and close it. Let them sit for 16 min. 4. Discard the black skin from the peppers. Place them in a blender and blend them smooth. 5. Place a large pan over medium heat. Grease with some oil. Stir in the onion with walnuts, cumin, red pepper, garlic and salt. 6. Cook them for 9 min. Add the bell pepper with honey and salt. Cook them for 6 min. Allow the spread to cool down completely. 7. Serve it with some bread or veggies. 8. Enjoy.

Sweet and Salty Pepper Spread

119

PEARLS

Soup

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 7 Calories 218.3 Fat 15.6g Cholesterol 0.0mg Sodium 373.6mg Carbohydrates 18.6g Protein 2.6g

Ingredients 2 C. onions, peeled and sliced 1/2 C. olive oil 2 potatoes, peeled and diced 2 C. tomato sauce 1 C. water

meat broth salt pepper

Directions 1. Place a large pot over medium heat. Stir in it the tomato sauce with oil, onions, potatoes, a pinch of salt and pepper. 2. Cover them with broth or water. Bring them to a boil then lower the heat and simmer it for 32 min. 3. Serve your soup hot. 4. Enjoy.

120

Pearls Soup

Rosemary

Prep Time: 5 mins

Octopus Salad

Total Time: 2 hrs 5 mins Servings per Recipe: 8 Calories 250.8 Fat 27.0g Cholesterol 0.0mg Sodium 1.5mg Carbohydrates 3.1g Protein 0.3g

Ingredients 2 medium octopus 1 C. olive oil 1 C. wine vinegar 1 large onion 1 tbsp Greek oregano

1 tsp pepper 2 tsp rosemary 1/2 C. lemon juice

Directions 1. Place a large saucepan over medium heat. Place in it the two octopus and cover them with water. 2. Bring them to a rolling boil for 120 min. 3. Turn off the heat and discard the octopus skin. Slice them into bite size pieces. 4. Get a large mixing bowl: Toss in it the olive oil with onion, vinegar, rosemary, octopus, a pinch of salt and pepper. 5. Cover the bowl with a plastic wrap. Place it in the fridge for an overnight. 6. Mix in the lemon juice then serve your salad. 7. Enjoy.

Rosemary Octopus Salad

121

ORANGE

and Honey Cookies

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 1 Calories 1270.2 Fat 64.1g Cholesterol 81.3mg Sodium 552.1mg Carbohydrates 169.4g Protein 11.0g

Ingredients 1/3 C. cooking oil 1/2 C. butter, softened 1/3 C. sugar 1 tbsp orange juice 1 tsp baking powder 1/2 tsp baking soda

2 C. all-purpose flour 3/4 C. sugar 1/3 C. honey 1/3 C. chopped walnuts

Directions 1. 2. 3. 4.

Before you do anything, preheat the oven to 350 F. Line up a baking sheet. Get a mixing bowl: Cream in it the oil with butter and sugar until they become creamy. Mix in the orange juice, baking powder and baking soda. Mix in the flour with your hands until you get a soft dough. Divide it into 2 inches balls and place them on the baking sheet. 5. Cook the cookies in the oven for 22 to 26 min. Place them aside and let them cool down completely. 6. Place a heavy saucepan over medium heat. Stir in it 3/4 C. sugar, honey and 1/2 C. water 7. Cook them until they start boiling. Put on the lid and let them cook for an extra 6 min to make the syrup. 8. Gently place the cookies in the syrup then drain them and place them on a cooling rack. 9. Garnish them with some chopped nut and let them cool down. Serve your sweet cookies with some tea. 10. Enjoy.

122

Orange and Honey Cookies

Honey

Cake

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 12 Calories 444.5 Fat 4.3g Cholesterol 70.5mg Sodium 554.7mg Carbohydrates 98.4g Protein 6.3g

Ingredients 4 C. self-rising flour 4 tbsp sugar 1 C. sugar 4 eggs 1 lemon, rind 2 tbsp oil

oil 2 C. honey cinnamon coarsely chopped walnuts

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

Before you do anything, preheat the oven to 400 F. Grease a casserole dish. Get a large mixing bowl: Cream in it the sugar with eggs, oil, and lemon rind. Add the flour and mix them well until you get a soft dough. Place the dough on a floured surface. Roll it until it becomes thin. Use a cookie cutter to cut it into triangles. Cut them into stripes. Place a large pan over medium heat. Heat in it the oil. Cook in it the dough stripes until they become golden brown. 7. Drain them and place them on a cooling rack. 8. Place a heavy saucepan over medium heat. Stir in it 1 C. of sugar with honey. Stir them until they start boiling. 9. Dip the golden dough stirpes in the honey syrup. Drain them right away and place them on a serving plate. 10. Garnish them with some cinnamon and walnuts. Allow them to cool down completely then serve them. 11. Enjoy.

Honey Cake

123

LEMON

Collar Soup

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 4 Calories 328.9 Fat 11.6g Cholesterol 0.0mg Sodium 1785.6mg Carbohydrates 43.3g Protein 16.4g

Ingredients 1 tbsp olive oil 1 large onion, chopped 1 tbsp salt 1 C. dried red lentils, rinsed and drained 6 C. water 2 tbsp olive oil 1 bunch collard greens, rinsed, stemmed and sliced

1 tbsp ground cumin 1 tsp ground cinnamon 2 tbsp minced garlic 1/3 C. lemon juice

Directions 1. Place a pot over medium heat. Heat in it the olive oil. Cook in it the onion with a pinch of salt for 5 min. 2. Add the lentils and cook them or 2 min. Stir in the water and cook them over high heat until they start boiling. 3. Lower the heat and put on the lid. Let the soup cook for 16 min. 4. Place a small pan over medium heat. Heat in it 2 tbsp of olive oil. Cook in it the collard greens for 11 min. 5. Add them to the soup pot with cumin, cinnamon, and garlic. Cook the soup for an extra 12 min. 6. Adjust the seasoning of the soup then stir in the lemon juice. Serve it warm. 7. Enjoy.

124

Lemon Collar Soup

Greek Style

Prep Time: 10 mins

Semolina Cake

Total Time: 1 hr Servings per Recipe: 6 Calories 744.4 Fat 36.6g Cholesterol 0.0mg Sodium 94.2mg Carbohydrates 103.8g Protein 3.5g

Ingredients 1 C. semolina 1 C. Greek yogurt 1 C. caster sugar 1 C. oil 1 1/2 tsp baking powder blanched almond

1 1/2 C. sugar 2 C. water lemon juice

Directions 1. 2. 3. 4.

Before you do anything, preheat the oven to 200 F. To make the syrup: Place a heavy saucepan over medium heat. Stir in it the sugar with water. Bring it to a boil and let it cook for 11 min until it becomes slightly thick. Turn off the heat and place it aside to cool down. 5. To make the cake: 6. Get a large mixing bowl: Mix in it the semolina, yoghurt, sugar, baking powder and oil. 7. Pour the mixture in a baking pan. Place it in the oven and bake it for 35 to 42 min. 8. Wet a sharp knife to cut the semolina cake into diamonds. Press an almond into each diamond. 9. Place the semolina pan back in the oven and cook it for 2 to 3 min. 10. Allow the semolina cake to cool down completely then serve it. 11. Enjoy.

Greek Style Semolina Cake

125

CLASSIC

Lentils Casserole

Prep Time: 5 mins Total Time: 2 hrs 5 mins Servings per Recipe: 4 Calories 706.7 Fat 31.5g Cholesterol 8.1mg Sodium 818.1mg Carbohydrates 80.2g Protein 26.9g

Ingredients 2 C. brown lentils, rinsed 1/3 C. rice, rinsed 1 large onion, chopped 1/2 C. olive oil 6 -7 C. cold water

1 package onion soup mix 1 tbsp butter salt

Directions 1. Place a large saucepan over medium heat. Heat in it the oil. Cook in it the onion for 3 min. 2. Stir in the lentils, rice, salt, butter, onion, soup, and water. Cook them until they start boiling. 3. Lower the heat and let them cook for 100 min. Serve your lentils casserole warm with some tomato sauce. 4. Enjoy.

128

Classic Lentils Casserole

Pine Nuts

Meatballs

Prep Time: 1 min Total Time: 46 mins Servings per Recipe: 4 Calories 422.1 Fat 32.5g Cholesterol 82.7mg Sodium 94.2mg Carbohydrates 11.8g Protein 21.7g

Ingredients 1 lb. ground lamb black pepper 4 tbsp parsley, chopped 1/4 C. pine nuts 1 onion, minced butter

1 tsp dried mint 1 (12 oz.) cans tomato puree salt

Directions 1. Before you do anything, preheat the oven to 350 F. 2. Place a large pan over medium heat. Melt in it the butter. Cook in it the pinenuts for 2 min. 3. Get a large mixing : Mix in it the lamb, parsley, onion, mint, salt and pepper. Shape them into meatballs. 4. Press each meatballs slightly with your hands. 5. Place 1 tsp of pinenuts in the middle of it then pull the meat around it to cover it. 6. Place the stuffed meatballs in a casserole dish. Pour over it the tomato puree. 7. Place the casserole in the oven and cook it for 32 min. Serve it warm. 8. Enjoy.

Pine Nuts Meatballs

129

ROSY NUTS

Baklava

Prep Time: 1 hr Total Time: 1 hr 15 mins Servings per Recipe: 30 Calories 98.5 Fat 5.7g Cholesterol 5.3mg Sodium 44.5mg Carbohydrates 10.6g Protein 1.9g

Ingredients 1/3 C. water 4.5 oz. white sugar 2 oz. honey 1 tsp lemon juice 1 tbsp orange blossom water 1 tbsp rose water 5 oz. pistachios 2 oz. almonds

oz. soft light brown sugar 1 tsp ground cinnamon 1 tsp ground cardamom 1 tbsp orange blossom water 1 tbsp rose water 12 sheets phyllo pastry 3 oz. unsalted butter, melted

Directions 1. To make the syrup: 2. Before you do anything, preheat the oven to 400 F. Grease a baking dish. 3. Place a large saucepan over medium heat. Stir in it the water, sugar, honey and lemon juice. 4. Bring them to a boil for 1 min. Stir in the orange blossom and rose water. Cook it for few more seconds. 5. Turn off the heat and place the syrup aside to cool down. 6. To make the Baklava: 7. Get a food processor: Place in it all the nuts. Pulse them until they become fine. 8. Get a mixing bowl: Mix in it the ground nuts with sugar and cinnamon, orange blossom and rose water to make the filling. 9. Place a phyllo sheet in the greased pan. Coat it with butter then top it with a phyllo sheet. 10. Repeat the process with 4 more sheets. Lay over it the ground nuts filling. 11. Cover them with the remaining phyllo sheets while brushing each one of them with some melted butter. 130

Rosy Nuts Baklava

12. Use a sharp knife to cut the baklava into diamonds shapes. Place the pan in the oven and cook it for 16 to 21 min. 13. Allow the baklava to sit for 1 to 2 min. Pour the cooled syrup all over it then let it cool down completely. 14. Garnish your baklava with some chopped nuts then serve it with some coffee. 15. Enjoy.

131

APRICOT

Cream Dessert

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 4 Calories 189.3 Fat 5.7g Cholesterol 20.3mg Sodium 11.3mg Carbohydrates 36.3g Protein 2.2g

Ingredients 1/2 lb. dried apricot, unsweetened 1 tbsp lemon juice 1/4 C. heavy cream

water

Directions 1. Place a large saucepan over medium heat. Place in it the apricots. Add to them enough water to cover most of them. 2. Stir in the lemon juice and cook them until the apricots become soft. 3. Mash the apricots with a fork then cook them further until they become like a puree. 4. Add the heavy cream and cook them for an 1 to 2 min while stirring them all the time. 5. Serve your apricot cream warm or cold. 6. Enjoy.

132

Apricot Cream Dessert

Summer

Prep Time: 5 mins

Bean Salad

Total Time: 45 mins Servings per Recipe: 6 Calories 202.9 Fat 0.7g Cholesterol 0.0mg Sodium 24.8mg Carbohydrates 46.0g Protein 7.2g

Ingredients 2 lbs. green beans, rinsed 1 large chopped onion 4 potatoes 4 ripe tomatoes 3 sliced onions chopped garlic

chopped parsley 1 pinch sugar salt pepper

Directions 1. Place a large saucepan over medium heat. Heat in it a splash of oil. Sauté in it the onion for 3 min. 2. Stir in the green beans with potato, tomato, garlic, parsley, sugar, a pinch of salt and pepper. 3. Cover them with water then let them cook until it evaporates and the veggies becomes soft. 4. Serve your salad warm or cold. 5. Enjoy

Summer Bean Salad

133

SAVORY

Semolina Star Cake

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 8 Calories 317.0 Fat 8.7g Cholesterol 19.0mg Sodium 99.5mg Carbohydrates 54.5g Protein 5.5g

Ingredients 2 1/4 C. flour 1/2 C. fine semolina 1 tbsp anise seed, toasted and ground 3/4 C. sugar 1 tbsp tahini 1 tsp baking powder

1 C. warm water 5 tbsp of cold butter 1 1/2 tsp turmeric pine nuts

Directions 1. Before you do anything, preheat the oven to 350 F. Grease a baking dish. 2. Get a large mixing bowl: Combine in it the semolina, flour, baking powder, anise and turmeric. 3. Mix in the olive oil until the mix becomes crumbly. 4. Get a mixing bowl: Stir in it the warm water with sugar. Add it to the flour mix and beat them until they become smooth. 5. Pour the batter in the greased pan. Garnish it with sesame seeds, or any nuts you desire. 6. Place the cake pan in the oven and cook it for 37 min. Allow it to cool down completely. 7. Slice the cake into diamonds shape then serve them with some tea. 8. Enjoy.

134

Savory Semolina Star Cake

Creamy

Stuffed Zucchinis

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 6 Calories 267.6 Fat 9.8g Cholesterol 40.5mg Sodium 96.8mg Carbohydrates 30.7g Protein 14.6g

Ingredients 2 lbs. zucchini, medium size 24 oz. yogurt 3 garlic cloves, minced 2 tbsp dried mint 2 C. water 1/2 lb. ground beef

3/4 C. rice ( uncooked) 1 tsp allspice

Directions 1. Slice off the stems of the zucchinis. Discard the pulp from it. 2. Get a large mixing bowl: Combine in it the beef with rice, allspice, a pinch of salt and pepper. 3. Spoon the mixture into the zucchinis. 4. Place a large pot over medium heat. Stir in 12 oz. of yogurt with 2 C. of water. 5. Let them cook for 32 min over low heat with the lid on. 6. Once the time is up, stir in the stuffed zucchini and cook them for 12 min over medium heat. 7. Stir in the mint with remaining yogurt, garlic, a pinch of salt and pepper. Cook them for an extra 12 min. 8. Garnish your stuffed zucchinis with some stuffed pine nuts then serve them warm. 9. Enjoy.

Creamy Stuffed Zucchinis

135

ZEST

All Spice Beef Stew

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 194.8 Fat 12.4g Cholesterol 38.5mg Sodium 91.8mg Carbohydrates 8.5g Protein 13.8g

Ingredients 1 (10 oz.) packages frozen chopped spinach, thawed 1/2 lb. ground beef 1 medium onion, chopped 1 tbsp olive oil 1 tsp ground allspice

4 garlic cloves, minced 1/4 C. lemon juice

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

Place a large saucepan of water over medium heat. Bring it to a boil. Stir in the spinach and cook it for 3 to 4 min. Drain the spinach and place it aside. Place a large pan over medium heat. Heat in it the olive oil. Cook in it the onion for 3 min. Add the allspice with beef, garlic and spinach. Mix them well. Sir in 1 C. of water. Cook the stew for 22 min over low heat. Once the time is up, stir in the lemon juice. Serve your spicy beef stew with some brown rice. 7. Enjoy.

138

Zest All Spice Beef Stew

Loulou's

Za'atar

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 261.2 Fat 14.6g Cholesterol 0.0mg Sodium 1563.8mg Carbohydrates 36.8g Protein 7.3g

Ingredients 1/2 C. savory or thyme 1/4 C. sumac 1/2 tsp sea salt

2 tbsps sesame seeds

Directions 1. Add the following to a mortar and pestle: sesame seeds, savory, salt, and sumac. Work the mix into a smooth powder. 2. Pour everything into a storage container, and keep it in the cupboard. 3. Enjoy.

Loulou's Za'atar

139

ZA'ATAR

II

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 367.8 Fat 28.3g Cholesterol 0.0mg Sodium 18621.4mg Carbohydrates 25.4g Protein 11.7g

Ingredients 4 tbsps ground sumac 2 tbsps whole thyme 3 tbsps toasted sesame seeds 2 tbsps oregano 2 tbsps ground marjoram 1 tsp savory

1 tsp basil 2 tbsps kosher salt

Directions 1. Get a food processor or blender and add the following to it: sumac, thyme, sesame seeds, oregano, marjoram, savory, basil, and salt. 2. Pulse the mix for a few mins until everything is smooth. 3. Add the mix to a storage container. 4. Enjoy.

140

Za'atar II

Alternative

Za'atar (No Sumac)

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 746.0 Fat 61.7g Cholesterol 0.0mg Sodium 5251.4mg Carbohydrates 39.1g Protein 22.8g

Ingredients 3 tbsps toasted sesame seeds 2 tbsps thyme 1 tbsp marjoram

1/2-1 tbsp finely grated lemon zest 1 tsp kosher salt

Directions 1. Place your toasted sesame seeds into a blender. Work the mix into a smooth powder. 2. Get a bowl, and add in your: powdered sesame seeds, thyme, marjoram, lemon zest, and salt. 3. Stir the mix completely, then pour everything into storage containers. 4. Enjoy.

Alternative Za'atar

141

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