Lebanon: An Arab Cookbook with Delicious Lebanese Food [2 ed.] 9798386305093

Table of contents :
Table of Contents
Moussaka Casserole
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

Citation preview

Lebanon A Lebanese Cookbook with Delicious Lebanese Foods

By BookSumo Press All rights reserved

Published by http://www.booksumo.com

ENJOY THE RECIPES?

KEEP ON COOKING

WITH 6 MORE FREE COOKBOOKS!

Visit our website and simply enter your email address to join the club and receive your 6 cookbooks. http://booksumo.com/magnet https://www.instagram.com/booksumopress/ https://www.facebook.com/booksumo/

LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

Table of Contents Moussaka Casserole 7 Baked Butter Beans Pot 10 Chilled Creamy Summer Soup 11 Minty Eggs and Potato Salad 12 Spicy Sirloin Stuffed Peppers 13 Spicy Halibut BBQ 17 Classic Za'atar Stuffed Meatloaf 18 Basmati Nut Rice with Sirloin 19 Naughty Pierogis 22 Spiced Up Feta Salad 23 Herbed Warm Potato Salad 24 Minty Cucumber Salad 25 Minty Feta Tabbouleh 28 Classic Lebanese Dumplings with Lemon Syrup 29 Roasted Walnuts Dip 30 Crunchy Pistachios Kenade 31 Tahini Peanut Hummus 34 Saucy Vegan Cabbage Rolls 35

Ricy Meatballs Soup 36 Saucy Meat Stew 37 Kefta Casserole 38 BBQ Burgers 39 Lavash Almond Tortillas 40 Sunny Pita Pizza 41 Nutty Semolina Cake 44 Dessert Skillet 45 Chicken Pilaf 46 Buttered Cod with Lemon Sauce 47 Dressed Salad 50 Cham Spice 51 Spicy Breakfast Beans 52 Sweet and Salty Pepper Spread 53 Pearls Soup 56 Rosemary Octopus Salad 57 Orange and Honey Cookies 58 Honey Cake 59 Lemon Collar Soup 60 Greek Style Semolina Cake 61

Classic Lentils Casserole 62 Pine Nuts Meatballs 63 Rosy Nuts Baklava 66 Apricot Cream Dessert 68 Summer Bean Salad 69 Savory Semolina Star Cake 70 Creamy Stuffed Zucchinis 71 Zest All Spice Beef Stew 74 Loulou's Za'atar 75 Za'atar II 76 Alternative Za'atar 77

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

7

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.

10

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

11

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.

12

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

13

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.

16

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

17

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.

18

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

19

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. 22

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

23

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.

24

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

25

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.

28

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

29

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.

30

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

31

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.

34

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

35

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.

36

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

37

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. 5. 6. 7. 8. 9.

38

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.

Kefta Casserole

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

39

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.

40

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

41

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. 5. 6. 7. 8.

44

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.

Nutty Semolina Cake

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

45

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.

46

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

47

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.

50

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

51

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.

52

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

53

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.

56

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

57

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.

58

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

59

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.

60

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

61

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.

62

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

63

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. 66

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.

67

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.

68

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

69

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.

70

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

71

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.

74

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

75

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.

76

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

77

ENJOY THE RECIPES?

KEEP ON COOKING

WITH 6 MORE FREE COOKBOOKS!

Visit our website and simply enter your email address to join the club and receive your 6 cookbooks. http://booksumo.com/magnet https://www.instagram.com/booksumopress/ https://www.facebook.com/booksumo/